KR20160121305A

KR20160121305A - Salt of rhus javanica linne and manufacturing method of the same

Info

Publication number: KR20160121305A
Application number: KR1020150051154A
Authority: KR
Inventors: 전영희
Original assignee: 전영희
Priority date: 2015-04-10
Filing date: 2015-04-10
Publication date: 2016-10-19

Abstract

The present invention relates to a Rhus javanica salt and a method for manufacturing the same, and the present invention is characterized in that the molten salt obtained by heating at least one selected from a natural salt and a refined salt to 600-1200C is mixed with an extract of Rhus javanica obtained from at least one raw material selected from the group consisting of stems, stalks, leaves, and fruits collected from Rhus javanica. The method for manufacturing a Rhus javanica salt according to a preferable embodiment of the present invention comprises: a first step for heating at least one salt selected from a natural salt and a refined salt to 600-1200C to prepare molten salt; a second step for preparing an extract of Rhus javanica from at least one raw material selected from the group consisting of stems, stalks, leaves, and fruits collected from Rhus javanica; a third step for mixing the molten salt with the extract of Rhus javanica; and a fourth step for drying the molten salt mixed with the extract of Rhus javanica. The Rhus javanica salt according to the present invention has an excellent flavor, and can reduce sodium while maintaining a salty taste.

Description

[0001] SALT OF RHUS JAVANICA LINNE AND MANUFACTURING METHOD OF THE SAME [0002]

The present invention relates to rhusin salt and a method of preparing the same, and more particularly, to a method of reducing the sodium content and enhancing the flavor of food by mixing rhusi extract with molten salt and a method for producing the salt.

When salt is prepared from salt in salt form, various minerals such as potassium, calcium and magnesium are precipitated in crystals as well as in sodium chloride (NaCl). In this case, It is a jail that has absorbed moisture from the air and melted it. The salt that has been matured for a long period of time to remove this jug without using it immediately after depositing the salt has no bitter taste and is treated as a good product. The constituents of the wastewater are generally magnesium chloride, magnesium sulfate, potassium chloride, sodium chloride, magnesium bromide and the like, and if these minerals remain in the salt, the taste of the salt is lowered. A well-minced salt has no bitter taste, light salty taste and aftertaste are slightly sweet. On the other hand, the salt minus the salt is bitter and not clean when you enter the food. In addition, the salty taste is less, so it is easier to use more salt than necessary.

The salty and spicy taste plays an important role in cooking food, and the salty ingredient adds to the usefulness of the food itself. Sodium and chlorine combined salt are the most commonly used salty components. To date, sodium salt has been used to control body fluids and blood volume in the body to maintain proper water balance and to stimulate blood pressure and nervous excitement. It also regulates muscle function and plays important physiological functions such as movement of nutrients. The amount of sodium required for physiological action is very small, so the US and Japan set the minimum daily sodium requirement for adults to 500mg, but various side effects are worried due to eating habits that overdose. Excess intake of sodium can lead to hypertension, stroke, cardiovascular disease, myocardial infarction, kidney disease, and diabetes.

As such, salt is an essential ingredient in cooking food. Unlike other nutritional ingredients, salt is a necessary ingredient to maintain the equilibrium of the human body. However, there is no concern about deficiency, while the amount consumed through food is excessive, It is a problem.

Recently, a functional salt has been introduced to make the salt useful for health besides its own use by adding a beneficial ingredient to the human body.

Korean Patent Laid-Open Publication No. 2010-0015760 discloses a method for providing an unused sodium or low sodium salt composition comprising an acidifier selected from the group consisting of citric acid, tartaric acid, fumaric acid, lactic acid and mixtures thereof, potassium salt, calcium salt, magnesium salt , And rice flour. &Lt; Desc / Clms Page number 2 > Korean Patent Laid-Open Publication No. 2011-0007280 relates to pepper salt and a process for producing the same, wherein the salt is naturally dried and then heated at a temperature of 120 ° C to 140 ° C for at least 8 hours to roast, 3 to 4 parts by weight of onion juice, 1 to 2 parts by weight of oak liquor and 1 part by weight of pepper juice are mixed with 100 parts by weight of the salt of the sun, and the mixture is thoroughly mixed and impregnated for 10 to 20 minutes. Lyophilizing the frozen mixture in vacuum for at least 24 hours, and heating the lyophilized mixture in a vacuum to 15 to 30 DEG C and drying for more than 8 hours . However, the processing is complicated and troublesome. Korean Patent Laid-Open Publication No. 2007-0041172 relates to a method for producing baked salt, wherein the salt is aged while being stored at a temperature of 15 to 25 占 폚 for 6 to 12 months; Placing the aged salt in a ceramic vessel and loading the ceramic vessel into a kiln; Heating the kiln loaded with the ceramic container at a temperature of 780 to 850 캜 for 7 to 9 hours; Removing the ceramic container from the kiln, and sifting the salt in the ceramic container to sifted. The salt baked at high temperature has the advantage of removing impurities and increasing the purity of the salt during the production process, but there is a problem that a large amount of organic minerals are lost in the high temperature superheating process.

Accordingly, an object of the present invention is to solve the above-mentioned problems of the prior art, and it is an object of the present invention to solve the above-mentioned problems of the prior art by providing a method for reducing the sodium salt content of rhus- And a method for producing the same.

In order to accomplish the above object, the present invention provides a method for preparing rhusin salt, which comprises the steps of: removing salt from at least one of salt, And the rush extract extracted from one or more raw materials selected from the group is mixed.

According to one embodiment of the present invention, the rhusi extract may be prepared by adding ethanol or methanol to one or more raw materials selected from the group consisting of stem, leaf stem, leaf, fruit, and root collected from rhusi The supernatant is separated and extracted.

According to one embodiment of the present invention, the rattan extract may be prepared by adding water to one or more raw materials selected from the group consisting of stem, leaf stem, leaf, fruit and root, .

The rhusi extract is mixed at a weight ratio of 0.05 to 0.5 based on the total weight of the molten salt.

According to an embodiment of the present invention, there is provided a method for producing molten salt, comprising the steps of: 1) preparing a molten salt by heating one or more salts selected from the group consisting of salt and purified salt to 600 ° C to 1200 ° C; A second step of preparing ruckus bark extracts from one or more raw materials selected from the group consisting of stem, leaf stem, leaf, fruit, and root collected from rhus wood; Mixing the molten salt with rhusin extract; And drying the molten salt mixed with the rhusin extract solution.

According to another embodiment of the present invention, there is provided a method for producing molten salt, comprising the steps of: preparing at least one salt selected from the group consisting of a salt of a salt and a salt of a salt at a temperature of 600 ° C to 1200 ° C to prepare a molten salt; A second step of preparing ruckus bark extracts from one or more raw materials selected from the group consisting of stem, leaf stem, leaf, fruit, and root collected from rhus wood; Mixing the molten salt with rhusin extract; And drying the molten salt mixed with the rhusi extract; And 5) further mixing the rhus javanicus extract with the rhusin salt according to the step 4).

According to the present invention configured as above, it is possible to produce a salt mixture of rhubarb extract with molten salt, thereby providing a salt having excellent flavor due to the active ingredient of rhusin.

In addition, molten salt is used to remove impurities and unnecessary components such as magnesium and calcium, and the mixture of rhusi extract has an effect of maintaining salinity and reducing sodium.

1 is a flowchart illustrating a process for producing rhusin salt according to an embodiment of the present invention.
2 is a flowchart illustrating a process for manufacturing rhusin salt according to another embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flowchart showing a process for producing rhusin salt according to an embodiment of the present invention, and FIG. 2 is a flowchart illustrating a process for producing rhusin salt according to another embodiment of the present invention.

As shown in FIG. 1, the process for preparing rhusin salt according to the present invention comprises the steps of: 1) preparing a molten salt by heating one or more salts selected from the group consisting of sun salt and purified salt to 600 ° C to 1200 ° C; A second step of preparing ruckus bark extracts from one or more raw materials selected from the group consisting of stem, leaf stem, leaf, fruit, and root collected from rhus wood; Mixing the molten salt with the rhusin extract; And drying the molten salt mixed with the rhusin extract solution. The first stage and the second stage are separately performed, and the stages of each process can be changed. In the description of the present invention, for example, molten salt production is described as one stage and rhusin extract production is described as two stages.

Each step will be described in detail as follows.

Step 1 (S1)

Salt of salt selected from sun salt and purified salt is put into a melting furnace and heated to 600 to 1200 占 폚 to be melted.

Salt can be used including salt and salt, and bay salt is salt of untreated salt, which is formed by drawing seawater to salt and evaporating harmful components together with moisture by wind and sunlight. It is a coarse and translucent hexagonal crystal, , Magnesium, zinc, potassium, iron and other minerals and contains a lot of water. On the other hand, refined salt is sodium chloride crystals obtained by electrolysis of seawater to remove impurities and heavy metals from ionized water.

As an example of a melting furnace, a process of melting a large amount of salt by heating through an electric heater is a device for melting salt at a high temperature and continuously discharging molten salt water through an outlet. An alumina melting furnace made of a salt wall melting furnace or alumina material can be used have. Or an automatic continuous melting furnace using low and high frequencies, and the melting furnace is not limited thereto.

When a certain amount of salt is put into the melting furnace and heated to 600 ° C to 1200 ° C, the raw salt is melted and the melted salt water is discharged through the discharge port. The salt water is cooled and solidified into molten salt, which is then agglomerated into a lump. Crushed or rubbed crushed molten salt in bulk.

Step S2 (S2)

The rhusi extract is prepared from one or more raw materials selected from the group consisting of stem, leaf stem, leaf, fruit and root collected from rhusi.

Rhus Javanica Linne is also known as a hornblende tree or a rhododendron tree. Rhusme belongs to a lacquer tree, but unlike a lacquer tree, it is not toxic. The thick branches are sparse and the small branches have yellowish brown hairs. Leaves are alternate phyllotaxis of 7-13 small leaves. Small leaf is ovate with coarse sawtooth and brown hairs on the back. The flower is white with yellowish color and the flower has hair on the ears. The fruit is an oblique ball shaped droupe with a reddish yellowish color and a white substance on the surface of the fruit like salt. When the fruit is ripe, the powder which is attached to white is salty, but it is salty.

The rhusin used in the present invention may be selected from among stem, leaf stem, leaf, fruit and root. Since the white matter on the surface of the fruit gives a salty taste, it is effective to use the fruit to give the salty taste of the salt while the sodium content is low. However, the fruit is limited in harvesting time and yield, and extracts the active ingredient of rhus chinensis by using stem, leaf stem, leaf, and root of rhusm. It is possible to extract active ingredient of rhusjon from stem, leaf stem, leaf, root, and fruit of rhusm.

These rusk materials can be used directly for extracting the active ingredient, but dry extraction of water removes active ingredients of rhusin.

According to the present invention, ethanol or methanol is added to one or more raw materials selected from the group consisting of stem, leaf stem, leaf, fruit and root collected from rhusmium, in an amount of 5 to 10 parts by weight based on the total weight of the raw material, .

The extract of the present invention may be prepared by a method of producing a plant extract, and specifically extracting the extract by a method such as a cold extraction method, a warm extraction method, a solvent extraction method or a hot water extraction method, and the extraction apparatus may be an ultrasonic pulverizing extractor, Equipment and so on. The extracted extract can then be further fractionated with a solvent selected from the group consisting of hexane, methylene chloride, acetone, ethyl acetate, ethyl ether, chloroform, water and mixtures thereof. The thus-prepared extract or the fraction obtained by performing the fractionation process may be filtered, concentrated or dried to remove the solvent, and may be subjected to both filtration, concentration and drying. Specifically, the filtration can be performed using a filter paper or a vacuum filter, and the concentration can be reduced by using a vacuum concentrator, for example, a rotary evaporator. The drying can be performed by, for example, freeze drying.

The extracts of rhusi extract according to the present invention were extracted by solvent extraction and extracted with hexane, ethyl acetate, methanol and ethanol as solvents. Dried, and pulverized to prepare a raw material. A solvent of 5 wt% based on the total weight of the raw material was added, and the mixture was extracted through a reflux condenser for 3 hours on a water bath at 75 ° C. Filtration And concentrated with a rotary vacuum evaporator to obtain an extract. The chloroform fraction was fractionated with chloroform and the fractions were fractionated with ethyl acetate, butanol and water (H ₂ O). The fractions were concentrated on a rotary vacuum evaporator at 45 ° C in a water bath to prepare rhusi extract.

menstruum Extraction rate (%) Hexane 7.70 Ethyl acetate 8.60 Methanol 14.53 Ethanol 11.20

Table 1 shows the extraction yield of each solvent. When methanol and ethanol solvents having high polarity were used, the extraction rate was high. Methanol was the highest at 14.53%, followed by ethanol at 11.20%, and ethyl acetate and hexane showed relatively low extraction yields.

In addition to the solvent extraction method, the ruschii extract according to the present invention may be prepared by adding water in an amount of 4 to 8 parts by weight based on the total weight of raw materials to one or more raw materials selected from the group consisting of stem, leaf stem, leaf, It is preferable to extract it.

In order to extract the effective components sufficiently from rhusi, hot water is extracted at high temperature of 130 ℃ ~ 150 ℃. If the temperature is less than 130 ° C, the active ingredient is not sufficiently extracted, and if the temperature is more than 150 ° C, the time is shortened but the efficiency is decreased. The pressure is preferably in the range of 2 to 5 kg / cm < 3 >. These high pressures weaken the plant wall of rhus wood and increase the extraction efficiency, so the yield of extracting the active ingredient is low at low pressure.

Step S3 (S3)

The rush extract extracted in step 2 is mixed with the hot molten salt obtained in step 1 above.

At this time, the rhusi extract is mixed at a weight ratio of 0.05 to 0.5 based on the total weight of the molten salt.

When the rhusi extract is mixed at less than 0.05 weight ratio, the active ingredient content of rhusin is low and the quality of the salt is low. When the rhusin extract is mixed at 0.5 weight ratio or more, the water content in the mixed state with molten salt becomes high.

When the molten salt by the first step is in a high temperature state, the rhusi extract is sprayed, mixed and uniformly applied to the molten salt. Alternatively, the hot molten salt and the rusk extract are put into a stirrer and mixed. Wherein the mixture is applied to a liquid rush extract solution in a hot molten salt in the form of a powder or a lump, whereby the surface of the molten salt is melted and tangled. Stir in about 1 to 3 hours.

Step S4 (S4)

Drying of the molten salt mixed with the rhusin extract solution by the three steps is carried out through a drier to produce rhusin salt. Since the rhusin salt can be produced in a lump state through the mixing step and the drying step, it may further include a step of pulverizing into granules or powder.

Step 5 (S5)

According to another embodiment of the present invention, there is provided a method for preparing a fermented milk, And rhyolite extract obtained in step 2 is further mixed with rhusin salt by four steps of drying the molten salt mixed with the rhusi extract and dried to prepare rhusin salt.

First, rhusi extract is mixed with molten salt and rhusi extract is mixed with dried rusk salt at a weight ratio of 0.05-0.5 wt% relative to the total weight of 1, to produce rusk salt containing a large amount of active ingredient of rhus chinensis.

Step 6 (S6)

Drying of the molten salt mixed with the rhusin extract by 5 steps is dried through a drier to produce rhusjian salt. Since the rhusin salt can be produced in a lump state through the mixing step and the drying step, it may further include a step of pulverizing into granules or powder.

Table 2 shows the results of plasma spectroscopic analysis of the rusks extract used in the present invention. The rhusi extract was analyzed by inductively coupled plasma spectrophotometry. The rusk extract was pretreated with nitric acid and hydrogen peroxide and analyzed by acidic decomposition on a hot plate.

Name of sample Analysis result by analysis element (㎎ / ℓ) As Be Ca CD Co Cr Cu Fe Li Mg sample X X 117 X X 0.022 0.728 1.72 0.035 81.4 Name of sample Mn Mo Ni Pb Sb Se Sr Ti Tl Zn sample 1.69 X 0.026 X 0.057 X 0.976 0.013 X 0.899 Name of sample V K Si Al B Ba Na Ag S P sample X 2052 23.5 4.51 0.706 1.12 22.3 X 42.5 52.3

As can be seen from Table 2, the rusks extract contains inorganic minerals such as calcium, magnesium, manganese, nickel, zinc, aluminum, sodium and phosphorus, which can be a mineral source necessary for the human body. On the other hand, sodium is 22.3mg per liter, which is very insignificant considering that sodium in seawater is 100000mg per liter. Rousseau salt according to the present invention exhibits salty taste, but has almost no sodium component.

Meanwhile, in order to examine the single oral toxicity of the extract of the present invention, the dose of test substance was set to 2,000 mg / kg BW and the ventilation ratio was set to 2, , General symptoms, weight change, and autopsy findings were observed for 14 days after oral administration, and the general symptoms and deaths due to administration of the test substance were not observed, and the change in body weight was observed in all animals Normal weight gain was observed. In addition, no autopsy findings were observed in the autopsy specimens.

The rhusjian salt according to the present invention is obtained by mixing the active ingredient extracted from rhusin with molten salt, and has the effect of supplementing minerals because it contains organic minerals in pure salt. That is, it is possible to provide a salt of rhusin which has a low content of sodium and contains minerals while complementing the disadvantage of salt, while retaining salty taste of salt. The rhusjina salt according to the present invention can be added to the processed food as a substitute for salt, and can also be used as a substitute for seasoning.

Although the present invention has been described in connection with the above-mentioned preferred embodiments, it will be apparent to those skilled in the art that various modifications and variations can be made without departing from the spirit and scope of the invention, It is obvious that the claims fall within the scope of the claims.

S1: first step S2: second step
S3: third step S4: fourth step
S5: fifth step S6: sixth step

Claims

And the extract of rhusin extracted from one or more raw materials selected from the group consisting of stem, leaf stem, leaf, and fruit collected from rhusin on molten salt obtained by heating one or more salts selected from among salt, Rhododendron salt.

The method according to claim 1,
The rhusi extract is prepared by separately extracting the supernatant by adding ethanol or methanol in an amount of 5 to 10 wt% based on the total weight of the raw material to one or more raw materials selected from the group consisting of stem, leaf stem, leaf, Rhododendron salt.

The method according to claim 1,
The rhusi extract is obtained by adding water to one or more raw materials selected from the group consisting of stem, leaf stem, leaf, fruit and root collected from rhusi, in a ratio of 4 to 8 by weight based on the total weight of the raw material, followed by hot water extraction.

The method according to claim 1,
Wherein the rhusi extract is mixed with 0.05 to 0.5 weight ratio of the molten salt to the total weight of the molten salt.

A step of preparing molten salt by heating at least one salt selected from the group consisting of salt, sun salt and purified salt to 600 ° C to 1200 ° C;
A second step of preparing ruckus bark extracts from one or more raw materials selected from the group consisting of stem, leaf stem, leaf, fruit, and root collected from rhus wood;
Mixing the molten salt with rhusin extract; And
Drying the molten salt mixed with the rhusin extract;
&Lt; RTI ID = 0.0 > 1, < / RTI >

6. The method of claim 5,
Wherein the rhusi extract is mixed with 0.05 to 0.5 weight ratio of the molten salt to the total weight of the molten salt.

6. The method of claim 5,
The rhusi extract is prepared by separately extracting the supernatant by adding ethanol or methanol in an amount of 5 to 10 wt% based on the total weight of the raw material to one or more raw materials selected from the group consisting of stem, leaf stem, leaf, By weight.

6. The method of claim 5,
The rhusi extract is extracted with hot water by adding water to one or more raw materials selected from the group consisting of stem, leaf stem, leaf, Way.

6. The method of claim 5,
And further comprising the step of mixing the rhusi extract with the rhusin salt according to the fourth step.

A processed food containing rhusjana salt according to any one of claims 1 to 6.