KR20240047082A - Manufacturing method of Low Chlorine Salt using High Chlorine Salt - Google Patents

Abstract

The present invention relates to a method for producing low-salt salt using high-salt salt, comprising the steps of preparing high-salt salt with a salinity of 96 to 99.5% (step 1); Adding 80 to 82 parts by weight of purified water to 100 parts by weight of the high-salinity salt and dissolving it to create brine (step 2); filtering the brine (step 3); Naturally drying the filtered brine on a glass plate to produce salt with a salinity of 75 to 78% (step 4); And adding 5 parts by weight of plant protein hydrolyzate and 1 to 1.5 parts by weight of pine pollen to 100 parts by weight of salt with a salinity of 75 to 78% and stirring for 5 to 10 minutes to prepare low-chloride salt with a salinity of 70 to 73% (step 5) ); Its technical feature is that it contains no impurities such as fine plastics or fine dust, so it is clean and has the advantage of not having a bitter taste. It uses high-salt salt with a salinity of 96-99.5%, so it has a salinity of 70-73%. It has the advantage of being able to produce low-salt salt.

Description

Manufacturing method of low chlorine salt using high chlorine salt {Manufacturing method of Low Chlorine Salt using High Chlorine Salt}

The present invention relates to a method of producing low-salt salt using high-salt salt. More specifically, it is clean as it does not contain impurities such as fine plastics and fine dust, does not have a bitter taste, and has a high-salt salt of 96 to 99.5%. This relates to a method of producing low-salt salt using high-salt salt, which can produce low-salt salt with a salinity of 70-73% using salt.

After the world became industrialized in the 20th century, as the chemical industry, oil refining industry, steel industry, semiconductor industry, and thermal power generation industry developed, plastics, microplastics, nanoplastics, heavy metals, and toxic substances harmful to the human body began to appear in coastal seawater around the world. As most seawater is quickly polluted by various impurities such as colloidal organic compounds, fine dust in the form of particles, dirt, dead insects, and pulverized fish, there is a growing awareness about the harmfulness of sea salt produced in seawater to the human body.

Salt is the basis of all foods and is an important food that must be consumed in a certain amount. It is mainly produced around the world and domestically using sea salt, rock salt, and mechanical salt methods. In particular, sea salt does not require energy other than sunlight and wind and has minerals compared to refined salt and re-refined salt. Because of this abundance, most salt in the world is still produced in salt farms using this traditional method.

According to several recent domestic and foreign papers, various microplastics ranging from dozens to hundreds of microplastics were found per kg in sea salt produced in Korea, China, Spain, the United States, France, and all over the world.

It is known that when microplastics are absorbed into the human body, they cause various diseases, including cancer, due to the physical toxicity of the fine particles and the chemical toxicity of the additives contained in the plastic.

Microplastics generally refer to plastics between 0.1μm and 5mm in size, ranging from small pieces of synthetic fiber to various household containers, packaging, and products that flow into the sea and are reduced in size by waves and microorganisms. Ultrafine plastics are defined as plastics of 1 mm or less, and nanoplastics refer to plastics of 0.1 μm or less, which are even smaller than microplastics or ultrafine plastics. The main components of micro and nanoplastics are very diverse and include polyester, nylon, polyethylene, polypropylene, polystyrene, butyl rubber, PVC, polyvinyl alcohol, and polymethacrylate. When sea salt, which contains a variety of insoluble chemicals, heavy metals, dust, dirt, viruses, bacteria, etc., along with various microplastics present in seawater, enters the human body, it is decomposed and absorbed into the stomach acid contained in the stomach. It is known to cause various diseases in various organs such as cancer, cardiovascular system, endocrine system, and reproductive system due to its toxicity.

In addition to solving the problem of microplastics and harmful impurities that are harmful to the human body, the process of appropriately controlling residual salt water, the main component of which is magnesium chloride ion, must also be improved. Residual salt water, which mainly consists of magnesium chloride hydrate (MgCl ₂ ·6H ₂ O) and magnesium sulfate (MgSO ₄ ^2- ), which give salt its bitter taste, is a major impurity that further reduces the production rate of sea salt, which is otherwise slow to dry. Additionally, magnesium chloride and magnesium sulfate are known to cause high blood pressure when consumed in excessive amounts. To remove magnesium, the method of storing collected salt in storage for 1 to 2 years, up to 3 years, and allowing it to fall out on its own through deliquescent properties has been traditionally used. However, during this process, some of the salt is lost by dissolving into the residual salt water, and the ingredient specifications are not constant depending on the time for removing the residual salt water, which is why the value of sea salt as a product is low.

Meanwhile, excessive salt intake can cause high blood pressure, so be careful when consuming it. Excessive intake of sodium is a major cause of chronic diseases such as high blood pressure, heart disease, brain and cardiovascular disease, kidney disease, and stomach cancer.

Recently, there has been interest in reducing sodium intake to prevent chronic diseases and improve health, and as a result, research on low-sodium salt is actively underway.

Republic of Korea Patent Publication No. 10-1728155 (April 12, 2017) discloses a method for producing low-salt salt using dietary fiber.

Low-salt salt using dietary fiber is produced by dissolving dietary fiber and sea salt, drying, and recrystallizing salt, and has the disadvantage of having a high salinity, and the sea salt contains impurities such as microplastics and fine dust.

KR 10-1728155 B1 2017.04.12.

The purpose of the present invention is to provide a method for producing low-salt salt using high-salt salt that is clean and does not contain impurities such as fine plastics and fine dust and does not have a bitter taste.

Another object of the present invention is to provide a method for producing low-salt salt using high-salinity salt, which can produce low-salt salt with a salinity of 70-73% using high-salinity salt of 96-99.5%.

To achieve the above object, the present invention provides the following means.

The present invention includes the steps of preparing high salinity salt with a salinity of 96 to 99.5% (step 1); Adding 80 to 82 parts by weight of purified water to 100 parts by weight of the high-salinity salt and dissolving it to create brine (step 2); filtering the brine (step 3); Naturally drying the filtered brine on a glass plate to produce salt with a salinity of 75 to 78% (step 4); And adding 5 parts by weight of plant protein hydrolyzate and 1 to 1.5 parts by weight of pine pollen to 100 parts by weight of salt with a salinity of 75 to 78% and stirring for 5 to 10 minutes to prepare low-chloride salt with a salinity of 70 to 73% (step 5) ); It provides a method for producing low-salt salt using high-salt salt, including.

In Step 1, any one selected from Australian sea salt or rock salt is used as the high salinity salt with a salinity of 96 to 99.5%.

In step 4, the natural drying is carried out in a greenhouse at a temperature of 30 to 40° C. and a humidity of 10 to 20% for 6 to 8 hours.

In step 5, the pine pollen is used after adding 500 parts by weight of purified water to 100 parts by weight of pine pollen, soaking for 72 hours, and naturally drying at 23-28°C for 48 hours.

100 parts by weight of the low-salt salt additionally includes 0.1 part by weight of kelp extract and 0.1 part by weight of rockfish extract, wherein the kelp extract is added and stirred after adding 10 to 15 parts by weight of 90% (v/v) ethanol to 1 part by weight of kelp. It is prepared by refluxing extraction at 80°C for 4 hours using a reflux extractor and then filtering. The rockfish extract is prepared by adding 10 to 15 parts by weight of 60% (v/v) ethanol to 1 part by weight of rockfish and extracting the rockfish extract at 70° C. using a reflux extractor. It is prepared by extraction at ℃ for 10 hours and then filtration.

The method for producing low-salt salt using high-salt salt according to the present invention has the advantage of being clean as it does not contain impurities such as microplastics and fine dust, and has no bitter taste.

In addition, the method for producing low-salt salt using high-salt salt of the present invention has the advantage of being able to produce low-salt salt with a salinity of 70-73% using high-salt salt with a salinity of 96-99.5%.

Hereinafter, the present invention will be described in detail as follows.

First, a method for producing low-salt salt using high-salt salt according to the present invention will be described.

The method for producing low-salt salt using high-salt salt of the present invention,

Preparing high-salt salt with a salinity of 96 to 99.5% (step 1);

Adding 80 to 82 parts by weight of purified water to 100 parts by weight of the high-salinity salt and dissolving it to create brine (step 2);

filtering the brine (step 3);

Naturally drying the filtered brine on a glass plate to produce salt with a salinity of 75 to 78% (step 4); and

Adding 5 parts by weight of plant protein hydrolyzate and 1 to 1.5 parts by weight of pine pollen to 100 parts by weight of salt with a salinity of 75 to 78% and stirring for 5 to 10 minutes to prepare low-chloride salt with a salinity of 70 to 73% (Step 5) ;

Includes.

In Step 1, any one selected from Australian sea salt or rock salt is used as the high salinity salt with a salinity of 96 to 99.5%.

In sea salt produced all over the world, including domestically, China, Spain, the United States, and France, various types of microplastics were found ranging from dozens to hundreds per kg.

It is known that when microplastics are absorbed into the human body, they cause various diseases, including cancer, due to the physical toxicity of the fine particles and the chemical toxicity of the additives contained in the plastic.

In comparison, Australian sea salt and rock salt are high salinity salts of 96 to 99.5% that do not contain harmful chemicals.

The present invention has the advantage of not containing impurities such as microplastics by producing low-salt salt using Australian sea salt or rock salt.

Step 2 is a step of making brine by adding 80 to 82 parts by weight of purified water to 100 parts by weight of the high salinity salt and dissolving it.

If less than 80 parts by weight of purified water is included in 100 parts by weight of the high-salinity salt, the salinity of the low-salt salt becomes too high, and if more than 82 parts by weight of purified water is included, there is a problem of not meeting the sodium chloride standard for sea salt.

Step 3 is a step of filtering the brine using a micro filter.

Step 4 is a step of naturally drying the filtered brine on a glass plate to produce salt with a salinity of 75 to 78%.

The above natural drying is preferably carried out in a greenhouse at a temperature of 30 to 40°C and a humidity of 10 to 20% for 6 to 8 hours.

The present invention has the advantage of not containing impurities such as fine dust by naturally drying the filtered brine in a greenhouse on a glass plate.

If the filtered brine is naturally dried in a greenhouse at a temperature of less than 30℃ and humidity of more than 20%, it tastes bitter, and if it is naturally dried at a temperature of more than 35℃ and humidity of less than 10%, the size of the crystals becomes too small. There is.

Step 5 is a step of preparing low-chlorine salt with a salinity of 70-73% by adding 5 parts by weight of plant protein hydrolyzate and 1-1.5 parts by weight of pine pollen to 100 parts by weight of salt with a salinity of 75-78% and stirring for 5-10 minutes. am.

The plant protein hydrolyzate is included to produce low-salt salt by lowering the salinity of salt.

HVP (hydrolyzed vegetable protein), which is a hydrolyzate of plant protein, consists of about 20 different essential and non-essential amino acids and contains nutrients that are good for protein synthesis in our body. HVP can be obtained by completely decomposing soybean protein by adding hydrochloric acid, or by hydrolyzing it by adding proteolytic enzymes.

Since the pine pollen contains a lot of sugar and protein, it plays a beneficial role in health.

Since the pine pollen contains a bitter taste, it is preferable to use it after pretreatment.

The pine pollen is preferably used after adding 500 parts by weight of purified water to 100 parts by weight of pine pollen, soaking for 72 hours, and then naturally drying at 23-28°C for 48 hours.

The low-salt salt of the present invention is a low-salt salt with a salinity of 70-73%, and has the advantage of low salinity while meeting the standard for sea salt sodium chloride.

In addition, the present invention may additionally include 0.1 part by weight of kelp extract and 0.1 part by weight of rockfish extract per 100 parts by weight of the low-salt salt.

There is an advantage in that the extracorporeal excretion of sodium can be promoted by additionally including kelp extract and rockfish extract in the low-salt salt.

The kelp extract is prepared by adding 10 to 15 parts by weight of 90% (v/v) ethanol to 1 part by weight of kelp, stirring, refluxing and extracting at 80°C for 4 hours using a reflux extractor, and then filtering.

The rockfish extract is prepared by adding 10 to 15 parts by weight of 60% (v/v) ethanol to 1 part by weight of rockfish, extracting it at 70°C for 10 hours using a circular extractor, and then filtering.

The method for producing low-salt salt using high-salt salt according to the present invention has the advantage of being clean as it does not contain impurities such as microplastics and fine dust, and has no bitter taste.

In addition, the method for producing low-salt salt using high-salt salt of the present invention has the advantage of being able to produce low-salt salt with a salinity of 70-73% using high-salt salt with a salinity of 96-99.5%.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention and the scope of the present invention is not limited by these examples.

Australian sea salt with a salinity of 98% was prepared. 82 parts by weight of purified water was added to 100 parts by weight of Australian sea salt with a salinity of 98% and dissolved to prepare brine. The brine was filtered using a micro filter. The filtered brine was naturally dried on a glass plate in a greenhouse at 35°C and 15% humidity for 7 hours to produce salt with a salinity of 75%. 5 parts by weight of plant protein hydrolyzate and 1 part by weight of pine pollen were added to 100 parts by weight of salt with a salinity of 75% and stirred for 5 minutes to prepare low-salt salt with a salinity of 70%. The pine pollen was used after adding 500 parts by weight of purified water to 100 parts by weight of pine pollen, soaking for 72 hours, and naturally drying at 25°C for 48 hours.

[Comparative Example 1]

After putting the sea salt in an open container, it was heated at 230°C for 35 minutes to evaporate 80 to 90% of the moisture contained in the sea salt.

Next, based on 100 parts by weight of purified water, 35 parts by weight of sea salt and 7 parts by weight of indigestible maltodextrin were mixed and stirred at a temperature of 230°C for 35 minutes, then the temperature was raised and stirred at a temperature of 330°C for 55 minutes. , salt and dietary fiber were dissolved in purified water.

Next, the purified water with the salt and dietary fiber dissolved in it was put into a chamber preheated to 280°C and evaporated and dried for 250 minutes. At this time, in order to increase the drying speed, the stirrer provided in the chamber was rotated at a speed of 12000 rpm. dried.

Next, the dried salt was ground into powder, and the powdered salt was dried at a temperature of 160°C for 100 minutes to prepare dried salt of 0.8 to 1.5 mm.

[Experimental Example 1]

The salinity of the low-salt salt of Example 1 and the low-salt salt of Comparative Example 1 was measured and shown in Table 1.

salinity Example 1 70.13% Comparative Example 1 90.48%

According to Table 1, it can be seen that the salt of Example 1 is a low-salt salt with a salinity of 70.13%, while the salt of Comparative Example 1 has a high salinity of 90.48%.

0.1 part by weight of kelp extract and 0.1 part by weight of rockfish extract were additionally mixed with 100 parts by weight of the low-salt salt prepared in Example 1.

The kelp extract was prepared by adding 15 parts by weight of 90% (v/v) ethanol to 1 part by weight of kelp, stirring, refluxing and extracting at 80°C for 4 hours using a reflux extractor, and then filtering.

The rockfish extract was prepared by adding 15 parts by weight of 60% (v/v) ethanol to 1 part by weight of rockfish, extracting it at 70°C for 10 hours using a circular extractor, and then filtering.

[Experimental Example 2]

A sensory test was conducted on the low-salt salt of Examples 1 and 2 and the low-salt salt of Comparative Example 1. Sensory tests were conducted by 15 professional panelists targeting people in their 20s to 40s, and color, saltiness, bitterness, and total preference were evaluated. Points were assigned from 1 to 9, and the higher the score, the better the item was evaluated. The sensory test results are shown in Table 2.

division color Degree of improvement in saltiness Degree of bitterness improvement Total preference Example 1 7.68±0.40 7.45±0.83 7.69±0.27 7.59±0.47 Example 2 7.69±0.20 7.68±0.12 7.92±0.21 7.74±0.35 Comparative Example 1 5.26±1.13 5.13±1.26 5.05±0.42 5.14±0.62 color 1; Messy 9: Clean
Salty taste 1: The salty taste is strong 9: The salty taste is mild
Bitterness 1: Strong bitterness 9: No bitterness felt
Total preference 1: Very low preference 9: Very high preference

As can be seen from Table 2, the low-salt salt of Examples 1 and 2 is superior to the low-salt salt of Comparative Example 1 in terms of color, degree of improvement in saltiness, degree of improvement in bitterness, and total acceptability.

Claims (5)

Preparing high-salt salt with a salinity of 96 to 99.5% (step 1);
Adding 80 to 82 parts by weight of purified water to 100 parts by weight of the high-salinity salt and dissolving it to create brine (step 2);
filtering the brine (step 3);
Naturally drying the filtered brine on a glass plate to produce salt with a salinity of 75 to 78% (step 4); and
Adding 5 parts by weight of plant protein hydrolyzate and 1 to 1.5 parts by weight of pine pollen to 100 parts by weight of salt with a salinity of 75 to 78% and stirring for 5 to 10 minutes to prepare low-chloride salt with a salinity of 70 to 73% (Step 5) ;
Including,
Method for producing low-salt salt using high-salt salt.
The method of claim 1, wherein in step 1,
The high salinity salt with a salinity of 96 to 99.5% uses any one selected from Australian sea salt or rock salt,
Method for producing low-salt salt using high-salt salt.
The method of claim 1, wherein in step 4,
The natural drying is performed in a greenhouse at a temperature of 30 to 40 ℃ and a humidity of 10 to 20% for 6 to 8 hours.
Method for producing low-salt salt using high-salt salt.
The method of claim 1, wherein in step 5,
The pine pollen is used after adding 500 parts by weight of purified water to 100 parts by weight of pine pollen, soaking for 72 hours, and then naturally drying at 23-28°C for 48 hours.
Method for producing low-salt salt using high-salt salt.
According to clause 1,
100 parts by weight of the low-salt salt additionally includes 0.1 part by weight of kelp extract and 0.1 part by weight of rockfish extract,
The kelp extract is prepared by adding 10 to 15 parts by weight of 90% (v/v) ethanol to 1 part by weight of kelp, stirring, refluxing and extracting at 80°C for 4 hours using a reflux extractor, and then filtering,
The rockfish extract is prepared by adding 10 to 15 parts by weight of 60% (v/v) ethanol to 1 part by weight of rockfish, extracting it at 70°C for 10 hours using a circular extractor, and then filtering.
Method for producing low-salt salt using high-salt salt.