KR102653396B1 - Method for producing pine needle salt containing angelica - Google Patents

Abstract

It relates to a method of manufacturing pine needle salt and the pine needle salt produced thereby. More specifically, it relates to a method of manufacturing pine needle salt that can maximize the absorption of beneficial components of pine needles and the pine needle salt produced thereby.

Description

Method for producing pine needle salt containing angelica}

The present invention relates to a method for producing pine needle salt and pine needle salt produced thereby. More specifically, it relates to a method for producing pine needle salt that can maximize the absorption of beneficial components of pine needles and to pine needle salt produced thereby.

Pine trees are coniferous evergreen trees distributed in Korea, Japan, and China. They are always green and do not lose leaves very often. There are various types of pine trees, including the Japanese pine, which grows leaves in groups of 3 to 5, the Joseon pine, which grows needle-shaped leaves in groups of 2, and the Joseon pine, which is further divided into red pine and black pine.

Meanwhile, it has been said since ancient times that "if you chop and grind an appropriate amount of pine needles like millet, your body will feel better, your strength will increase, and you will not get cold," and in Donguibogam, "If you eat pine needles raw for a long time, you will not grow old, your energy will increase, and your hair will turn black." They said they do not feel cold or hungry. Specifically, turpentine, one of the main components of pine needles, is rich in unsaturated fatty acids, and plays a role in lowering cholesterol in our blood vessels and dilating peripheral blood vessels, thereby actively causing hormone secretion. It helps you have clear blood. In addition, the effect of clearing the blood improves blood circulation, so it is excellent for preventing arteriosclerosis and high blood pressure. Also, among the various nutrients contained in pine needles, chlorophyll in particular helps heal wounds. , It has excellent effects on stomach ulcers and anemia. In particular, pine needles are known to have excellent granulation tissue and hematopoiesis, and are also rich in vitamin C and iron, making them very effective in preventing anemia.

In general, pine needles are consumed in various ways, such as making extracts and enzymes and consuming them as beverages, or adding them directly to food. Meanwhile, pine needle salt added to salt is being developed, but it is generally manufactured by mixing pine needle powder, and there is a disadvantage in terms of absorption of beneficial ingredients, so further development of related technology is required.

Korean Patent Publication No. 10-2009-0034446

Therefore, in consideration of the above-described circumstances, the present invention aims to solve various shortcomings and problems arising from the prior art, and aims to provide a method for producing pine needle salt that can maximize the absorption of beneficial ingredients.

In addition, the problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned can be clearly understood by those skilled in the art from the description below.

In order to achieve the above object, according to an embodiment of the present invention, washing summer pine needles of year-round pine trees and preparing pine needle juice, mixing the pine needle juice and sea salt at a weight ratio of 1:5 to 1:20. A step of boiling over low heat for 2 to 5 minutes to absorb pine needle juice into the sea salt, cooling the sea salt into which the pine needle juice has been absorbed, boiling the cooled sea salt over medium heat for 2 to 5 minutes and cooling, A method for producing pine needle salt is provided in which the steps of roasting and cooling over medium heat are repeated until the total moisture content is 80 to 90%.

According to one embodiment of the present invention, the summer pine needles may be harvested in July or August.

According to one embodiment of the present invention, the perennial pine tree may be grown.

According to one embodiment of the present invention, the temperature of the low heat may be 50 to 60°C.

According to one embodiment of the present invention, the temperature of the medium heat may be 70 to 80°C.

According to one embodiment of the present invention, the step of roasting over medium heat and cooling may be repeated 5 to 10 times.

According to one embodiment of the present invention, the step of absorbing the pine needle juice into sea salt includes at least one of sweet pumpkin juice, carrot juice, angelica root juice, cucumber bark juice, sun peach juice, moss tree juice, bellflower juice, mulberry juice, and mugwort juice. It can be further included and absorbed into the sea salt.

According to another embodiment of the present invention, pine needle salt prepared by the above-described method is provided.

The method for producing pine needle salt according to the present invention has the advantage of allowing the beneficial components of pine needles to be included in the salt as much as possible by mixing pine needle juice and sea salt at an optimal weight ratio and roasting it without using pine needle powder.

Additionally, by using Yuksong's summer pine needles and sea salt that has been drained for more than 5 years, there is an advantage in maximizing the effect of the pine needle extract.

The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

Figure 1 is a flowchart of a method for producing pine needle salt according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail. Prior to this, the terms or words used in this specification and patent claims should not be construed as limited to their usual or dictionary meanings, and the inventor must appropriately use the concept of the term to explain his or her invention in the best way. It must be interpreted as meaning and concept consistent with the technical idea of the present invention based on the principle that it can be defined clearly. Accordingly, the configuration described in the embodiments described in this specification is only one of the most preferred embodiments of the present invention and does not represent the entire technical idea of the present invention, so at the time of filing this application, various equivalents and It should be understood that variations may exist.

Figure 1 is a flowchart of a method for producing pine needle salt according to an embodiment of the present invention. Referring to Figure 1, the method for producing pine needle salt according to an embodiment of the present invention includes the steps of producing pine needle juice (S10); It includes the step of absorbing the pine needle juice into the sea salt (S20), the step of cooling the sea salt into which the pine needle juice has been absorbed (S30), and the step of roasting and cooling the cooled sea salt over medium heat (S40).

At this time, the step of producing pine needle juice (S10) is a step of washing summer pine needles of year-round pine trees and producing pine needle juice.

As the perennial pine tree applicable to the present invention, any pine tree that can be used for food can be used without limitation, but land pine tree can be preferably used. Yukpine is the pine tree that grows most widely in Korea and is not only easy to obtain, but is also rich in turpentine, chlorophyll, beta-carotene, apieginic acid, glycoginin, iron, and vitamin C, which has the advantage of having beneficial effects on the human body when consumed. .

Meanwhile, according to a preferred embodiment of the present invention, the summer pine needles of the perennial pine tree can be used, and more preferably, the pine needles of the perennial pine tree harvested in July or August can be used, and the pine needles harvested in the season can be used. Pine needles grow actively, so their turpentine content is much higher than in other seasons. Turpentine has antibacterial, anti-inflammatory, anticancer, and antiviral effects that can provide immune effects.

At this time, the summer pine needles of the perennial pine tree can be washed by removing the top of the perennial pine tree, washing it well while shaking it in purified water, and then placing it on a tray to remove moisture and drying it naturally.

Meanwhile, pine needle juice can be made by soaking washed pine needles in water for 2 to 3 hours and then using a juicer to extract the juice. By using pine needles soaked in water, the juice can be made without using any special equipment. You can conveniently make pine needle juice at home.

The step of absorbing the pine needle juice into the sea salt (S20) is a step of mixing the previously prepared pine needle juice and the sea salt at a weight ratio of 1:5 to 1:20 and boiling it over low heat for 2 to 5 minutes to absorb the pine needle juice into the sea salt. am.

Meanwhile, according to another embodiment of the present invention, the step of absorbing the pine needle juice into sea salt includes pumpkin juice, carrot juice, angelica root juice, cucumber bark juice, sun peach juice, moth tree juice, bellflower juice, mulberry juice, and mugwort juice. At least one more ingredient can be included and absorbed into the sea salt.

At this time, the sweet pumpkin juice is rich in lutein and zyxatin, so it can remove active oxygen and provide an immunity-boosting effect. It can be used after grinding the peeled yellow flesh and extracting the juice.

The carrot juice contains beta-carotene, which can help improve vision for cataracts and night blindness, and can protect the body from smoking, pollution, and stress. Meanwhile, carrot juice that can be applied to the present invention includes yellow red carrots, purple red carrots, etc., and can be used by washing the carrots, peeling them, and extracting the juice.

The angelica root juice is a substance with good blood-replenishing and blood-activating functions, and can provide effects such as preventing abdominal pain, joint pain, constipation, anemia, physical weakness, and gynecological diseases through soothing, analgesic, and antibacterial effects. Angelica root, root licorice, and jujube water You can use water that has been boiled for more than 4 hours.

Meanwhile, the cucumber juice contains beta-carotene, which is good for cataracts and night blindness, and can protect the body from smoking, pollution, and stress. At this time, the Pseudomonas prickly pear juice can be made by boiling Pseudomonas fruit and leaves, licorice, jujube, and water for more than 4 hours.

The sun peach juice has excellent effects on coughing, asthma, and bronchial tubes, and can provide liver detoxification, alcohol detoxification, and virus prevention effects. It is rich in vitamins A, C, minerals, and minerals, and is effective in beautifying the skin. At this time, the sun peach juice can be used by removing the seeds of thoroughly washed sun peaches, grinding them, and extracting the juice.

If the moss tree juice is effective for neuralgia and muscle pain, it can have an antibacterial effect, strengthen immunity, and be effective in skin diseases. In this case, the moss tree juice can be used by boiling the leaves of the moss tree, bark licorice, jujube, and water for more than 4 hours. there is.

The bellflower juice can purify phlegm, relieve coughing, bronchitis, relieve sore throat pain, and improve pleurisy. In this case, the bellflower flower liquid can be used.

The mulberry juice has an antipyretic effect and can provide the effect of relieving lung fever, wind fever, bronchitis, respiratory asthma, shortness of breath, dizziness, and headache. The mulberry can be ground and used to extract the juice.

Meanwhile, mugwort juice has a sterilizing effect and purifies the blood, which is good for high blood pressure and diabetes. It is also good in fiber, so it can help clean the colon. At this time, mugwort juice can be used by soaking cleanly washed mugwort and extracting the juice.

The salt applicable to the present invention can be any sea salt used for edible purposes without limitation, and preferably sea salt that has been aged for more than 5 years and has lost its bitterness can be used. When bittern enters the human body, it is harmful to the human body because it causes the lipid and protein components of the blood to coagulate like tofu and directly impedes blood flow. However, the bittern ingredient is highly soluble in oxygen, so if it is left in a well-ventilated place for more than two years, it will come out on its own. Meanwhile, the present inventors have confirmed through countless repeated experiments that sea salt that has been aged for more than 5 years not only has almost no bitterness remaining, but also provides the best flavor when combined with pine needle juice.

Meanwhile, according to one embodiment of the present invention, pine needle juice and sea salt may be mixed at a weight ratio of 1:5 to 1:20, and preferably 1:10. If the weight ratio of pine needle juice and sea salt exceeds 1:5 and the ratio of pine needle juice increases, the natural function of the salt cannot be exerted, and there is a problem in that the salt dissolves and requires a long manufacturing process later. In addition, if the weight ratio of pine needle juice and sea salt is less than 1:20 and the ratio of pine needle juice decreases, there is a problem that the effect of pine needles is not exerted.

In this way, pine needle juice and sea salt can be mixed uniformly at a predetermined weight ratio and boiled over low heat for 2 to 5 minutes to fully absorb the pine needle juice into the sea salt. At this time, the temperature of the low heat is about 50 to 60 ℃, and it can be roasted evenly for 2 to 5 minutes, or preferably for 3 minutes. If the heating temperature and time range are not reached, pine needle juice can be added to the sea salt. There is a problem that it is not absorbed sufficiently, and if the heating temperature and time range are exceeded, the pine needle juice and sea salt are transformed by heat, causing the taste and ingredients to deteriorate.

Meanwhile, the step of cooling the sea salt in which the pine needle juice has been absorbed (S30) is a step in which the sea salt roasted over low heat is left at room temperature to cool. It is designed to evaporate moisture, and moisture can be removed without continuously applying heat, so the sea salt and pine needles are cooled. Changes in juice components and taste can be minimized.

The step of roasting and cooling the cooled sea salt over medium heat (S40) is a step of roasting the cooled sea salt over medium heat for 2 to 5 minutes and cooling it. First, the pine needle juice is absorbed into the sea salt, and then the pine needle juice is secondarily absorbed into the sea salt. .

At this time, the temperature of the medium heat may be 70 to 80°C, and it may be roasted for 2 to 5 minutes in the above temperature range. In addition, the steps of roasting and cooling at medium heat can be repeated until the content of moisture to be removed reaches 80 to 90%, preferably 5 to 10 times, and more preferably 6 times.

Meanwhile, according to another embodiment of the present invention, pine needle salt prepared according to the above-described method is provided.

Hereinafter, the present invention will be described in further detail through examples, but it is obvious that the present invention is not limited by the following examples.

Preparation Example 1 - Preparation of pine needle juice

Pine needles from domestic pine trees were collected in July, the stems were removed, washed well by shaking in purified water, then placed on a colander to drain, then spread out and dried naturally for 24 hours. Water was poured to sufficiently submerge the naturally dried pine needles and soaked for 2 hours and 30 minutes. Pine needles soaked in water were placed in a home juicer to make pine needle juice.

Preparation Example 2 - Preparation of pine needle powder

Pine needles from domestic pine trees were collected in July, the stems were removed, washed well by shaking in purified water, then placed on a colander to drain, then spread out and dried naturally for 24 hours. The naturally dried pine needles were ground in a blender to prepare pine needle powder.

Example 1 - Preparation of pine needle salt

200 g of pine needle salt from Preparation Example 1 was added to 2 kg of sea salt minus the bittern for 5 years, and roasted over low heat at 50°C for 3 minutes. Afterwards, it was cooled at room temperature for 1 hour, roasted at medium heat at 70°C for 3 minutes, cooled at room temperature for 30 minutes, and the process of roasting for 3 minutes and cooling for 30 minutes was repeated a total of 6 times to prepare pine needle salt.

Comparative Example 1 - Preparation of pine needle salt

Pine needle salt was prepared by adding 300 g of pine needle powder from Preparation Example 2 to 2 kg of sea salt minus the bittern for 5 years and roasting it over low heat for several minutes.

Comparative Example 2

We prepared 2 kg of sea salt minus the bittern for 5 years.

Evaluation example

The sea salt of Example 1 and Comparative Examples 1 and 2 were provided to 20 evaluators, and each was evaluated for scent, taste, color, and overall preference. A 5-point scale was used for evaluation (5, very good; 4, a little good; 3, average; 2, a little bad; 1, very bad). And the results are shown in Table 1 below.

division Example 1 Comparative Example 1 Comparative Example 2 incense 4.0 3.5 1.2 taste 4.2 2.0 1.9 color 4.3 2.7 1.7 overall preference 4.2 2.7 1.6

As can be seen in Table 1 above, it can be seen that Example 1 according to the present invention received higher evaluations in terms of overall preference, such as aroma and taste, compared to Comparative Example 1 using pine needle powder and Comparative Example 2 using sea salt itself. there is. In particular, when compared to Comparative Example 1 using pine needle powder, it was confirmed that it received a significantly superior evaluation, proving the effectiveness of the present invention, which can produce pine needle salt in a simple manner without using powder. In addition, when food was cooked using the sea salt of Example 1 and Comparative Examples 1 and 2, the taste was evaluated. The foods cooked using each sea salt were steamed potatoes (Table 2), grilled mackerel (Table 3), and cold cucumber (Table 4), and all recipes except salt were prepared in the same way.

Steamed Potatoes Example 1 Comparative Example 1 Comparative Example 2 taste 4.2 2.5 3.5

Grilled Mackerel Example 1 Comparative Example 1 Comparative Example 2 taste 3.9 1.7 3.6

Cucumber Cold Vegetables Example 1 Comparative Example 1 Comparative Example 2 taste 4.0 2.3 3.6

As can be seen in Tables 2 to 4, the taste of the food was evaluated to be superior when the food was cooked using the pine needle salt of Example 1 compared to when cooked using the sea salt of Comparative Examples 1 and 2. . In particular, Comparative Example 1 received a lower evaluation in terms of taste than Comparative Example 2, which is a general sea salt, and this is because the bitter taste of pine needles is included in the salt as pine needle powder is added as is. Those skilled in the art will understand the present invention You will be able to understand that it can be easily transformed into another specific form without changing its technical ideas or essential features. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive. For example, each component described as single may be implemented in a distributed manner, and similarly, components described as distributed may also be implemented in a combined form.

The scope of the present invention is indicated by the claims described below, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts should be construed as being included in the scope of the present invention.

Claims (1)

Washing the summer pine needles of Yooksong, one of the four seasonal pine trees, and producing pine needle juice;
Mixing the pine needle juice and sea salt at a weight ratio of 1:10 and roasting the pine needle juice over low heat at 50°C for 2 to 5 minutes to absorb the pine needle juice into the sea salt;
Cooling the sea salt into which the pine needle juice has been absorbed; and
The formula includes roasting and cooling the sea salt at medium heat of 70°C for 2 to 5 minutes until the moisture content to be removed is 80 to 90%,
The sea salt has been aged for more than 5 years and has lost its bitterness.
The step of absorbing the pine needle juice into the sea salt is a method of producing pine needle salt, wherein the step of absorbing the pine needle juice into the sea salt further includes sweet pumpkin juice, cucumber juice, angelica root juice, and moth tree juice.