KR20170077498A - Salt Comprising Extract of Lotus Preparation Method thereof - Google Patents

Abstract

The method for producing a functional salt containing a soft component of the present invention comprises mixing 85 to 95% by weight of water with 5 to 15% by weight of dried lotus leaf and then extracting the mixture at a pressure of 75 to 85 kPa at 90 to 110 캜 for 110 to 130 minutes Preparing an extract; mixing an extract having a temperature of 35 to 45 占 폚 in a 2: 1 weight ratio with the extract; the extract is immersed in the extract for 110 to 130 minutes at room temperature to allow the extract to be absorbed in the salt; Preparing a second salt raw material in which the extract and the first salt raw material are stored at a temperature of 2 to 5 ° C for 110 hours to 130 hours at low temperature to recrystallize the first salt raw material as a solute into a solid state; Drying the second salt raw material with hot air at a temperature of 45 to 55 ° C and baking the dried second salt raw material at a temperature of 170 to 190 ° C for 10 to 15 minutes to obtain a long- A step for amplifying the caramel reaction.

Description

Technical Field [0001] The present invention relates to a method for preparing a functional salt containing a soft ingredient,

The present invention relates to a method for producing functional salt containing a soft component, and more particularly, to a method for producing a functional salt containing a soft component and a flavor by drying or aging a lotus leaf and a lotus root harvested from a soft plant, The present invention also relates to a method for producing a functional salt containing a flour component for producing a salt.

Salt is a compound of sodium and chlorine, and is used in everyday life such as seasoning and salting as well as industrial use. Also known as salt (salt), the chemical name is sodium chloride.

For animals, salt is physiologically indispensable. The reason is that it exists in the body, especially in body fluids, and plays an important role in maintaining osmotic pressure. The human blood contains 0.9% saline. The sodium salt of the salt binds with carbonic acid in the body to become bicarbonate, and plays an important role in maintaining the alkalinity of blood or other body fluids.

It also serves to maintain the equilibrium of the acid alkali of the body fluids as a buffer substance in association with phosphoric acid.

Salt of sodium is a component of alkaline digestive juices such as bile, interest, and intestinal fluids, so if the salt intake is insufficient, the secretion of these digestive juices will decrease and the appetite will decrease. In addition, since sodium is kept in balance in the body with many potassium in the vegetable food, there is a case where the potassium is high and the sodium is low, the life is endangered.

As described above, if the salt is deficient, in the short term, the secretion of digestive juice becomes insufficient and anorexia occurs, and in the long term, general anxiety, boredom, fatigue and mental anxiety occur. In addition, if sweat is poured in a large amount and the salt is suddenly lost, dizziness, nausea, and unconsciousness, such as physical and mental loss of function, occur.

The required amount of salt varies depending on the type of work, climate, etc., but usually 12 to 13 g per day for adults. As described above, salt is a physiologically essential ingredient for animals.

The kinds of salt can be roughly classified into sun salt, rock salt, processed salt and purified salt.

It is an untreated salt made by evaporating water from the wind and sunlight by bringing the sea water into the salt water. It is coarse and translucent hexagonal crystal and thick salt. It is alkaline, and the salinity is about 88%. It is good for the pickling of vegetables and fish because it is rich in minerals and water such as calcium, magnesium, zinc, potassium, iron, etc. It is good for pickling kimchi, making soy sauce, use.

Rock salt is buried deep in the ground and exposed on the surface of the earth. Rock salt deep in the ground is salt that pierces the ground and pours water into the hole, and when the salt melts, water is pumped and the impurities are filtered. It is gray, brown, blue and red depending on the lipid, and the salt is suitable for industrial use because its concentration is high.

Processed and refined salt are not suitable for use because of their large crystal grains, so they are crushed, washed, reduced in particle size, and the salt that cleansed the component and the salt mixed with other ingredients are called the processed salt and the purified salt. Among them, salt used as salt (edible salt) is mainly processed salt and purified salt, and some salt is also used.

However, the above-mentioned salt is merely used as a function for controlling the salinity of food, and can not give various kinds of food and nutrients. Therefore, in the modern society, where health is important, the development of functional natural salt has been actively carried out in order to impart various nutrients to the salt.

Korean Patent Laid-Open No. 10-2012-0093031 discloses a method for producing natural salt impregnated with vegetable ingredients. In order to produce vegetable natural salt, the dried stalks are impregnated into a concentrated seawater storage tank, And then it is dried in a dryer in a hot air or quick freeze-dried, and then pulverized using a high-speed pulverizer to obtain a natural vegetable salt containing antioxidant components and various minerals.

Korean Patent Laid-Open No. 10-2005-0080502 discloses a green tea powder composition containing 1% of green tea powder, 1% of kelp powder, 1% of bamboo leaf powder, 0.5% of mild leaf powder, 0.5% of mulberry leaf powder, 0.5% of persimmon leaf powder, A method for producing a low salt functional salt containing 95% bamboo salt or 95% raw salt is disclosed.

Korean Patent Laid-Open No. 10-2002-0090177 discloses a functional salt obtained by combining domestic sea salt, 0.15% green tea, kelp, jingo, and garlic, and recrystallizing the salt. After the heating vacuum concentration, the salt recrystallized with green tea, kelp, Of the present invention is finely pulverized to produce a functional salt.

In the above-described conventional techniques, the following problems arise. The conventional method of producing vegetable low-salt salt as described above has a problem in that the moisture of the low-salt salt evaporates during storage of the low-salt salt, and the vegetable raw material coated on the surface of the powder salt disappears. In addition, there is a problem that the distribution among the constituents is uneven due to the weight difference between the vegetable raw material powder and the salt.

In addition, the general method, that is, the vegetable low-salt salt dried by hot air drying or quick freezing has a problem that the flavor and flavor of the vegetable raw material itself is reduced, and when the osmotic pressure is simply applied to the brine, A problem arises.

Korean Patent Publication No. 10-2012-0093031 (Aug. 22, 2012) Korean Patent Publication No. 10-2002-0090177 (November 30, 2002)

In order to solve the above problems, the present invention provides a method for producing a functional salt containing a soft component, which comprises: sucking a liquid extract obtained from a dried lotus leaf or a dried lotus root or an aged lotus root with a salty salt, Manufacturing.

Another object of the present invention is to prepare a salt having a functional ingredient and flavor of the yeast by mixing the extract of the liquid phase extracted from the dried lotus leaves, dried lotus root and the aged lotus root together and then absorbing it in the sun salt.

Another object of the present invention is to dry or aging a lotus root or a lotus root so that the improved acidity and sugar content can be absorbed into the sun salt by a caramel reaction.

In order to accomplish the above object, the present invention provides a method for producing a functional salt containing a soft component, which comprises mixing 85 to 95% by weight of water with 5 to 15% by weight of dried lotus leaf, Preparing an extract in an extracting environment of 110 to 130 minutes; mixing an extract having a temperature of 35 to 45 占 폚 in a weight ratio of 2: 1; mixing the extract with the salt for 110 to 130 minutes at room temperature; Preparing a first salt raw material so that the first salt raw material and the first salt raw material are stored at a temperature of 2 to 5 ° C for 110 hours to 130 hours to recrystallize the first salt raw material as a solute into a solid state; A second dehydrating step of drying the second salt raw material by hot air at a temperature of 45 to 55 DEG C and a second dehydrating step of dehydrating the dried second salt raw material at a temperature of 170 to 190 DEG C for 10 to 15 minutes A step for amplifying the response to the caramel to the lotus leaf component contained in the second raw material salt.

In addition, the method for producing a functional salt containing a soft component of the present invention comprises mixing 5 to 15% by weight of a dried lotus root with 85 to 95% by weight of water, followed by extraction at 110 to 130 minutes Preparing an extract in an environment; mixing an extract having a temperature of 35 to 45 占 폚 in a weight ratio of 2: 1; mixing the extract with the salt for 110 to 130 minutes at room temperature to absorb the extract in the salt; Preparing a second salt raw material which is recrystallized from a solid first salt raw material as a solute by keeping the extract and the first salt raw material at a temperature of 2 to 5 DEG C for 110 to 130 hours at a low temperature; Drying the second salt raw material with hot air at a temperature of 45 to 55 DEG C and baking the dried second salt raw material at a temperature of 170 to 190 DEG C for 10 to 15 minutes to obtain a second salt raw material contained in the second salt raw material Lotus root Lt; RTI ID = 0.0 > caramel < / RTI >

In addition, the method for producing a functional salt containing a soft component of the present invention comprises mixing 85 to 95% by weight of water with 5 to 15% by weight of a dried aged rootstock followed by a heat treatment at 75 to 85 kPa and a temperature of 90 to 110 ° C for 110 to 130 minutes Preparing an extract in an extracting environment of 35 to 45 ° C, mixing the extract with the salt at a ratio of 2: 1 by weight, and impregnating the extract with the salt for a period of 110 to 130 minutes at room temperature, Preparing a first salt raw material; storing the extract and the first salt raw material at a temperature of 2 to 5 ° C for 110 hours to 130 hours at a low temperature to obtain a second salt which is recrystallized as a solute of the first salt raw material Drying the second salt raw material by hot air at a temperature of 45 to 55 DEG C and baking the dried second salt raw material at a temperature of 170 to 190 DEG C for 10 to 15 minutes to prepare a second salt raw material contain A step for amplifying the response to the aged caramel lotus root component.

According to the present invention, the dried lotus leaves of the dried lotus leaf are finely cut and steamed in a hot pot for 15 to 20 minutes and dried in a hot air drier at 55 to 60 ° C for 47 to 49 hours to have a moisture content of 1 to 2%.

According to the present invention, the dried lotus root is washed and the peeled lotus root is cut to a thickness of 0.3 to 0.7 cm and dried at 55 to 60 ° C for 47 to 49 hours through a hot-air drier to have a moisture content of 2 to 3%.

According to the present invention, the aged lotus root is subjected to a process of indirectly heating the container through a heating device in which a container made of a lotus root is placed in a container in which air is not passed, and aging the lotus root through the self- A first aging step of aging the root canal at an internal temperature of 70 to 75 ° C for 96 to 144 hours and a primary aging step of raising the temperature at 85 to 90 ° C for 8 to 12 minutes after the primary aging step; A caramel amplification step, a second aging step in which the inner temperature of the vessel is aged at 70 to 75 DEG C for 22 to 26 hours, and a temperature of 85 to 90 DEG C for 8 to 12 minutes after the second aging step ; A third aging step of aging the root of the vessel at an internal temperature of 70 to 75 DEG C for 22 to 26 hours; and a third aging step of aging the root of the root of the vessel at a temperature of 0.3 to 0.7 cm Drying at 55 to 60 ℃ temperature through a hot-air dryer for 47 to 49 hours to cut out so that the moisture content is 2-3%.

As described above, the method for producing a functional salt containing a soft component of the present invention comprises mixing 85 to 95% by weight of water with 5 to 15% by weight of dried lotus leaf and then heating the mixture at a temperature of 90 to 110 ° C at a pressure of 75 to 85 kPa And extracting the extract in a temperature range of 35 to 45 ° C. in a ratio of 2: 1 by weight. The extract is then impregnated with the salt for 110 to 130 minutes at room temperature so that the extract is absorbed into the salt of the sun. Preparing a first salt raw material; storing the extract and the first salt raw material at a temperature of 2 to 5 DEG C for 110 to 130 hours at a low temperature to obtain a second salt, which is recrystallized from the first salt raw material, A step of drying the second salt raw material by hot air at a temperature of 45 to 55 DEG C and baking the dried second salt raw material at a temperature of 170 to 190 DEG C for 10 to 15 minutes to obtain a second salt raw material On A step of amplifying the caramel reaction to the ingredients of the lotus leaf contained in the dried lotus leaf or the dried lotus root or a liquid extract extracted from the dried lotus root or the aged lotus root is absorbed in the sun salt to prepare a salt having the functional ingredient and flavor of the lotion, It is possible to produce a salt rich in components and having enhanced taste and flavor.

In addition, the functional salt production method of the present invention has the effect of further improving the flavor of the salted or roots by drying or aging the extract, which absorbs the extract which has improved sugar content through the caramel reaction of the leaves in the sun salt.

The terms "about "," substantially ", etc. used to the extent that they are used herein are intended to be taken to mean an approximation of, or approximation to, the numerical values of manufacturing and material tolerances inherent in the meanings mentioned, It is used to prevent unauthorized exploitation by an unscrupulous infringer from disclosing the exact or absolute numerical value to help.

The method for producing a functional salt containing a soft component of the present invention is characterized in that a liquid extract is obtained through a lotus leaf or a dried lotus root or an aged lotus root, respectively, and then moisture is absorbed in the salt of the sun, and then recrystallized and dehydrated and caramel- A lotus root or a salt having a component and flavor of a ripening lotus root is produced.

First Embodiment

A method for producing the salt having the functional ingredient and flavor of the dried lotus leaf as described above is as follows.

First, select the lotus leaves that are good in quality, and pick out the soft lotus leaves that are 3-4 months old.

The lotus leaves are prepared by harvesting leaves of about 7 to 9 months at the beginning of the growth stage and picking up the leaves at a high content of vitamin C, potassium, calcium and iron so as to provide functional components more advantageous to the human body.

Table 1 shows the content of ingredients in the lotus leaves according to the harvesting time.

ingredient
End of June leaves
Mid-July leaves
At the end of August leaves
unit
moisture
10.8
2.9
3.1
g / 100g
Fat
3.1
3.8
4.5
g / 100g
protein
28.0
23.8
21.2
g / 100g
Ash
7.8
7.3
8.5
g / 100g
Dietary Fiber
38.7
45.3
44.3
g / 100g
Vitamin A
-
-
-
IU / 100g
Vitamin E
-
-
-
mg / 100g
calcium
478.2
772.0
1652.7
mg / 100g
sign
638.5
370.0
265.3
mg / 100g
iron
6.5
8.1
12.7
mg / 100g
salt
59.0
54.7
41.7
mg / 100g
potassium
3082.6
2216.4
1760.0
mg / 100g
Vitamin C
239.1
312.2
119.9
mg / 100g

As shown in [Table 1], it can be seen that the content of vitamin C, potassium, calcium and iron components in the leaves of the leaves collected from July to September is high. At this time, Can be obtained.

Here, the lotus leaf collected at the picking stage is not limited to the lotus leaves only around July to September, and the soft lotus leaves with the buds of the lotus leaves 3 to 4 months long are also applicable.

The method of drying the lotus leaf having the above components is as follows.

First, the washed leaves are steamed and steamed in a hot pot for 15 to 20 minutes and then dried in a hot air drier at 55 to 60 ° C for 47 to 49 hours to have a moisture content of 1 to 2%.

In other words, the process of steaming the lotus leaf through the hot pot is to inactivate the enzyme that causes browning among the ingredients of the lotus leaf, soften the tissue, remove the leaves of the lotus leaf and sterilize the lotus leaf.

In addition, the pulverized lotus leaf is steamed with high-temperature steam to inhibit the activity of the enzyme contained in the lotus leaf, thereby stopping the fermentation by the enzyme, thereby fixing the green of the lotus leaf and removing the smell contained in the lotus leaf and the sterilization action of the lotus leaf do.

And, the process of drying the lotus leaf has the function of increasing the activity of the oxidase by the evaporation of water contained in the lotus leaf.

In other words, by evaporating the water contained in the lotus leaf, the activity of the oxidase (polyphenoxidase) is increased on the surface of the lotus leaf to cause a chemical change in the composition of the lotus leaf, thereby eliminating the browning phenomenon and the weakness of the in- do.

The content of the functional ingredient in such dried lotus leaves is shown in Table 2 below.

Inspection items
Ingredient content
DPPH (radical scavenging ability)
51.22 (%)
Total phenolic compound
39.6 (mg / 100g)
Total flavonoid
48.1 (mg / 100g)
Catechin
48.1 (mg / 100g)
Caffeine
48.1 (mg / 100g)

As shown in the above Table 2, the functional ingredient which is a health promoting ingredient contained in the dried lotus leaf can be further exerted.

Dried extract of dried lotus leaf having the above-mentioned functional ingredients is obtained, and after moisture is absorbed in the salt of the sun, recrystallized and dehydrated and caramel-amplifying step to produce a salt having the functional ingredient and flavor of dried lotus leaf.

The method for producing the salt for imparting the functional ingredient and flavor of the dried lotus leaf to the salt as described above will be described in detail as follows.

First, an extract is prepared in an extracting environment of 85 to 95% by weight of water, 5 to 15% by weight of dried softwood leaves, and at a pressure of 75 to 85 kpa and a temperature of 90 to 110 ° C for 110 to 130 minutes.

At this time, the change value of the sugar content of the dried lotus leaves according to the extraction time is shown in Table 3 below.

Extract

Sugar content (Brix)
60 minutes
120 minutes
180 minutes
Dried lotus leaf
2.3
2.5
2.4

 As shown in the above Table 3, when the sugar content was measured for 120 minutes from 60 minutes, the sugar content was increased and the sugar content was decreased from 180 minutes to 120 minutes.

As a result, it is desirable to apply the optimum extraction time of 120 minutes in the present invention.

Then, the extract having a temperature of 35 to 45 ° C is mixed with 2: 1 weight ratio of the salt, and the extract is immersed in the salt for 110 to 130 minutes at room temperature to absorb the extract in the salt, thereby preparing the first salt raw material.

Here, the weight ratio of 2: 1 of the extract to the salt of the sun is applied at a weight ratio that allows the salt to be completely immersed in the extract, and when it is impregnated for 120 minutes, the degree of moisture absorption is high in the salt of the extract.

And then storing the extract and the first salt raw material at a temperature of 2 to 5 캜 for 110 hours to 130 hours at low temperature to prepare a second salt raw material recrystallized from the first salt raw material as a solute.

In other words, the functional ingredient and flavor of the extract, which is a solvent, is absorbed as the extract is absorbed in the sun salt during the dissolving of the sun-salt, which is a solute, in the extract of the solvent.

At this time, the extract in which the salt is dissolved in the extract having the temperature of 40 ° C over the saturation state through the dissolution process of the salt is a supersaturated solution state.

Then, when the extract in a saturated state is cooled to a low temperature at a high temperature of 40 ° C, the dissolved sun salt does not precipitate and remains in a supersaturated state.

At this time, when the extract is stored at a temperature of 4 ° C. for 120 hours, it has a recrystallization process in which the salt of the salt is precipitated from the supersaturated extract to be solidified again.

The solute produced thereby is the second salt raw material.

Next, the second salt raw material excluding the extract is separately extracted and then dried by hot air at a temperature of 45 to 55 ° C, and the moisture is evaporated from the recrystallized second salt raw material.

The dried second salt raw material is then baked at a temperature of 170 to 190 DEG C for 10 to 15 minutes to amplify the caramel reaction to the long-leaf ingredients contained in the second salt raw material.

In other words, the second salt material containing the functional ingredient of the dried lotus leaf is heat-treated to absorb the sugar of the dried lotus leaf, and the sugar disintegration product and the oxide of the saccharide further accelerate the browning reaction to convert the sugar into free sugar To thereby obtain a sugar content.

Through the caramel reaction, the functional salt containing the burned component is more distinctive in color and the flavor is enhanced.

The reason for this is that, due to the characteristics of starch-containing kernels, caramel reaction occurs at high temperatures to give a sugar flavor.

Second Embodiment

The production method of the salt having the functional ingredient and flavor of the dried lotus root is as follows.

First, the lotus root has a shiny outer shell, a small number of pores, a small number of pores, and a high quality flesh, so that a functional ingredient more advantageous to the human body can be provided.

[Table 4] below is an analysis chart of the root component (per 100g of edible portion).

Analysis item unit Aug lotus root September Lotus October Lotus moisture g / 100g 83.71 74.89 75.05 protein g / 100g 1.79 2.09 2.00 Fat g / 100g 0.14 0.05 0.12 Ash g / 100g 2.25 1.31 1.21 carbohydrate g / 100g 12.11 21.66 21.62 Total dietary fiber % 2.73 3.35 3.09 Vitamin C mg / 100g 41.38 34.16 41.59


Minerals calcium mg / 100g 18.35 22.03 20.42 sign mg / 100g 59.18 78.05 68.38 potassium mg / 100g 519.57 633.92 654.92 salt mg / 100g 360.69 53.03 47.71 iron mg / 100g 0.58 0.49 2.16 magnesium mg / 100g 21.44 23.07 22.36






amino acid Aspartic acid % 0.52 0.56 0.55 Threonine % 0.057 0.07 0.06 Serine % 0.08 0.10 0.09 Glutamic acid % 0.21 0.18 0.16 Glycine % 0.03 0.04 0.03 Alanine % 0.08 0.06 0.05 Balin % 0.04 0.05 0.05 Isoleucine % 0.05 0.05 0.05 Leucine % 0.07 0.08 0.07 Tyrosine % 0.10 0.09 0.08 Phenylalanine % 0.06 0.08 0.07 Lysine % 0.05 0.06 0.05 Histidine % 0.03 0.03 0.03 Arginine % 0.10 0.22 0.20 Proline % 0.01 0.02 0.02 Cysteine % 0.02 0.03 0.03 Methionine % 0.01 0.02 0.02

As shown in [Table 4], there is a difference in the components of the Lotus root in the harvesting period of August, September and October.

This is because, at the beginning of the growth stage of the kite, the components unique to the lotus root have the highest value when cut in about August.

Particularly, in the case of Lotus root harvested in August, moisture, minerals and vitamin C content are high. In particular, round root of rhizome is high in contents of calcium and phosphorus.

In addition, amino acids include amino acids such as asparagenic acid, arginine, tyrosine and phospholipids such as lecithin.

Finally, as shown in Table 4, Lotus root is rich in carbohydrate, vegetable fiber, and contains a lot of amino acids such as asparagine, arginine, tyrosine, and triconin, and lecithin as phospholipid. It also contains sugars, enzymes, vitamins such as raffinose and stachyose, and mucin, a glycoprotein, and tannic acid.

As a result, the antioxidant activity of root extracts showed similar antioxidative activity to that of HBT in the root of ethy1 acetate fraction.

In addition, the effect of lotus root on hypercholesterolemia lipid metabolism is that ethanol extract of lotus root reduces LDL cholesterol and triglyceride content increased by high cholesterol dietary supplement and increases phospholipid decreased, so as to prevent and treat hypercholesterolemia and fatty liver effective.

The process for producing dried lotus root through the lotus root having the above-mentioned components is as follows.

First, select high-quality lotus root, clean it with tap water, remove foreign matter from the root of the lotus root, and peel off the lotus root.

Then, the peeled lotus root is cut into a thickness of 0.3 to 0.7 cm and dried at 55 to 60 ° C for 47 to 49 hours through a hot air drier to have a moisture content of 2 to 3%.

The dried lotus root is dried through the drying process only until the mucin, which is a sticky mucus present inside, melts and exits to the cut lotus root, so that the moisture content is 2 to 3% or less.

The extract of dried lotus root having the above-mentioned functional ingredient is obtained, and after moisture is absorbed in the salt of the sun, recrystallization, dehydration and caramel amplification step are carried out to produce a salt having the functional ingredient and flavor of the dried lotus root.

As described above, the method for producing the salt for imparting the functional ingredient and flavor to the salt of the dried lotus root will be described in detail as follows.

First, 5 to 15% by weight of a dry lotus root is mixed with 85 to 95% by weight of water, and then the extract is prepared in an extraction environment at a temperature of 75 to 85 kpa and a temperature of 90 to 110 캜 for 110 to 130 minutes.

At this time, the change value of the sugar content of the dried lotus root according to the extraction time is as shown in Table 5 below.

Extract
Sugar content (Brix)
60 minutes
120 minutes
180 minutes
Dried lotus root
0.8
1.0
0.9

 As shown in the above Table 5, the sugar content was increased when the sugar content was extracted from the 60 minutes to 120 minutes, and the sugar content was decreased to 180 minutes from the 120 minutes.

As a result, it is desirable to apply the optimum extraction time of 120 minutes in the present invention.

Then, the extract having a temperature of 35 to 45 ° C is mixed with 2: 1 weight ratio of the salt, and the extract is immersed in the salt for 110 to 130 minutes at room temperature to absorb the extract in the salt, thereby preparing the first salt raw material.

Here, the weight ratio of 2: 1 of the extract to the salt of the sun is applied at a weight ratio that allows the salt to be completely immersed in the extract, and when it is impregnated for 120 minutes, the degree of moisture absorption is high in the salt of the extract.

And then storing the extract and the first salt raw material at a temperature of 2 to 5 캜 for 110 hours to 130 hours at low temperature to prepare a second salt raw material recrystallized from the first salt raw material as a solute.

In other words, the functional ingredient and flavor of the extract, which is a solvent, is absorbed as the extract is absorbed in the sun salt during the dissolving of the sun-salt, which is a solute, in the extract of the solvent.

At this time, the extract in which the salt is dissolved in the extract having the temperature of 40 ° C over the saturation state through the dissolution process of the salt is a supersaturated solution state.

Then, when the extract in a saturated state is cooled to a low temperature at a high temperature of 40 ° C, the dissolved sun salt does not precipitate and remains in a supersaturated state.

At this time, when the extract is stored at a temperature of 4 ° C. for 120 hours, it has a recrystallization process in which the salt of the salt is precipitated from the supersaturated extract to be solidified again.

The solute produced thereby is the second salt raw material.

Next, the second salt raw material excluding the extract is separately extracted and then dried by hot air at a temperature of 45 to 55 ° C, and the moisture is evaporated from the recrystallized second salt raw material.

The dried second salt raw material is then baked at a temperature of 170 to 190 DEG C for 10 to 15 minutes to amplify the caramel reaction to the long-leaf ingredients contained in the second salt raw material.

That is, the second salt material containing the functional ingredients of the dried lotus root is heat-treated to heat the sugar of the dried lotus leaf, and the sugar disintegration product and the oxide of the saccharide further accelerate the browning reaction to convert the sugar into free sugar To thereby obtain a sugar content.

Through the caramel reaction, the functional salt containing the burned component is more distinctive in color and the flavor is enhanced.

The reason for this is that, due to the characteristics of starch-containing kernels, caramel reaction occurs at high temperatures to give a sugar flavor.

Third Embodiment

The production method of the salt having the functional ingredient and the flavor of the aged lotus root is as follows.

First, the method of making the raw lotus root as the aged lotus root is as follows.

Wash the harvested lotus root and remove it.

The peeled lotus root is cut into approximately 15 to 20 cm long.

As mentioned above, the loose lotion is stored vertically in the container.

In this case, the container is not air-permeable, and the container is provided with a bowl provided with an inner space and a lid capable of separating or coupling with the upper portion of the vessel and preventing air from passing through when the coupling is engaged.

The container is stored as a heat source in a heating device capable of controlling the temperature inside.

As described above, the container containing the lotus root is stored in the heating device, and the container is indirectly heated through the heating device.

Here, the heating device is an apparatus for indirectly transferring the temperature to the container by raising the internal temperature, and usually, an electromagnetic induction heater can be applied.

Indirectly heat the lotus root through the heating device and the container thus configured.

The lotus root has a lotus root aging step through moisture contained in the inside of the vessel.

In this case, during the indirect heating process, the caramel amplification process is performed to alternately perform the temperature elevation higher than the reference temperature in the container, thereby exhibiting the browning phenomenon of the aged lotus root to improve the sugar content.

That is, the moisture of the lotus root generated during the indirect heating process has a convection phenomenon inside the vessel.

This is because the high-temperature water vapor inside the vessel surrounds the low-temperature water vapor in all directions, so that the low-temperature water vapor penetrates the high-temperature water vapor and does not escape from the vessel.

Through this, the moisture contained in the root can not escape to the outside of the vessel, and the root is heated in the vessel to mature, while the ingredient contained in the root can be prevented from leaking out to protect the functional ingredient.

Here, during the indirect heating process, the caramel amplification process for alternately performing the temperature increase over the reference temperature inside the container may be provided, thereby exhibiting the browning phenomenon of aged lotus root to improve the sugar content.

In other words, the indirect heating process is performed continuously and the caramel amplification process is alternately performed during the indirect heating process.

At this time, the sugars contained in the root canal promote the browning reaction by hydrolysis products and oxides of saccharides.

As a result, in the process of indirect heating, the caramel amplification process is alternately performed so that the sugar contained in the lotus root is converted into free sugars to give the sugar.

Specifically, the temperature applied to the caramel amplification process is 15 to 20 ° C higher than the reference temperature of the indirect heating process.

As a result, the flavor of the colorless and odorless lotus root can be raised, and at the same time, a unique strong flavor and taste can be removed, and an improved sugar content can be obtained, so that a delicious taste can be obtained.

In addition, PH value of aged rootlets is decreased to increase the acidity, thereby improving the flavor of sour taste which can not be exhibited in the first raw lotus root.

The method of producing such aged rootstocks is described in detail as follows.

Wherein the step of aging the rootstock comprises a primary aging step of aging the rootstock at the reference temperature for 96 to 144 hours and a primary caramel amplification step of increasing the temperature to 85 to 90 ° C for 8 to 12 minutes after the primary aging step. A secondary aging step of aging the rootstock at the reference temperature for 22 to 26 hours; a secondary caramel amplification step of increasing the temperature to 85 to 90 DEG C for 8 to 12 minutes after the secondary aging step; A third aging step of aging the rootstock at a reference temperature for 22 to 26 hours; and a third aging step of cutting the rootstock through the third aging step to a thickness of 0.3 to 0.7 cm and drying it at 55 to 60 ° C for 47 to 49 hours So that the moisture content is 2 to 3%.

As described above, the inside of the container is heated to maintain the temperature of 70 to 75 캜 through the heating device, and the primary, secondary and tertiary stages are performed according to the heating time.

More precisely, the primary aging step is heated at the reference temperature for 5 days, the second aging step is heated at the reference temperature for 24 hours, and the third aging step is heated at the reference temperature for 24 hours.

Further, a caramel amplification process is further included between the first aging step and the second aging step.

Here, the caramel amplification process is performed by a first caramel amplification step and a second caramel amplification step.

The primary caramel amplification step and the secondary caramel amplification step are heated for 10 minutes at a temperature of 85 to 90 DEG C higher than the reference temperature after the primary aging step and the secondary aging step.

[Table 6] shows the components of aged rootstock obtained through the above-described aging method.

Analysis item unit content moisture g / 100g 74.92 protein g / 100g 3.07 Fat g / 100g 0.18 Ash g / 100g 1.51 carbohydrate g / 100g 20.32 Total dietary fiber % 6.47
vitamin B1 mg / 100g 0.002 B2 mg / 100g 0.003 B3 (Niasin) mg / 100g 0.066

Minerals calcium mg / 100g 17.32 sign mg / 100g 69.35 potassium mg / 100g 578.35 salt mg / 100g 36.54 iron mg / 100g 0.41 magnesium mg / 100g 23.21







amino acid Aspartic acid % 0.641 Threonine % 0.037 Serine % 0.058 Glutamic acid % 0.211 Glycine % 0.037 Alanine % 0.086 Balin % 0.078 Isoleucine % 0.056 Leucine % 0.068 Tyrosine % 0.039 Phenylalanine % 0.058 Lysine % 0.038 Histidine % 0.031 Arginine % 0.283 Proline % 0.027 Cysteine % 0.022 Methionine % 0.028

As shown in the above Table 6, the components of moisture, sodium and ash are decreased by the ripening process of the fresh lotus root, and the remaining components are improved.

This has the effect of eliminating the sticky flavor inherent to lotus root and improving the body composition.

In addition, the PH and the sugar content of the above-mentioned aged root are shown in Table 7 below.

Raw lotus root
Aged root
pH
6.5
5.8
Sugar content
2.0
2.5

As described in the above Table 7, pH and Brix values are differentiated by the caramel amplification step through the aging process as compared with the root lotus root of the lotus root.

In other words, pH value of raw rootlet is 6.5, and pH value of rooted root is decreased to 5.8 and acidity is increased.

In addition, the sugar content of the raw lotus root is 2.0, but the sugar content of the lotus root having the fermentation process is improved to 2.5, which is the sugar content.

The extract of dried lotus root having the above-mentioned functional ingredient is obtained, and after moisture is absorbed in the salt of the sun, recrystallization, dehydration and caramel amplification step are carried out to produce a salt having the functional ingredient and flavor of the dried lotus root.

As described above, the method for producing the salt for imparting the functional ingredient and flavor to the salt of the dried lotus root will be described in detail as follows.

First, 5 to 15% by weight of a dry lotus root is mixed with 85 to 95% by weight of water, and then the extract is prepared in an extraction environment at a temperature of 75 to 85 kpa and a temperature of 90 to 110 캜 for 110 to 130 minutes.

At this time, the change value of the sugar content of the dried lotus leaf by the extraction time is as shown in Table 8 below.

Extract

Sugar content (Brix)
60 minutes
120 minutes
180 minutes
Aged root
0.8
1.0
0.9

As shown in the above Table 8, when the sugar content was measured for 120 minutes from 60 minutes, the sugar content increased and the sugar content decreased from 120 minutes to 120 minutes.

As a result, it is desirable to apply the optimum extraction time of 120 minutes in the present invention.

Then, the extract having a temperature of 35 to 45 ° C is mixed with 2: 1 weight ratio of the salt, and the extract is immersed in the salt for 110 to 130 minutes at room temperature to absorb the extract in the salt, thereby preparing the first salt raw material.

Here, the weight ratio of 2: 1 of the extract to the salt of the sun is applied at a weight ratio that allows the salt to be completely immersed in the extract, and when it is impregnated for 120 minutes, the degree of moisture absorption is high in the salt of the extract.

And then storing the extract and the first salt raw material at a temperature of 2 to 5 캜 for 110 hours to 130 hours at low temperature to prepare a second salt raw material recrystallized from the first salt raw material as a solute.

In other words, the functional ingredient and flavor of the extract, which is a solvent, is absorbed as the extract is absorbed in the sun salt during the dissolving of the sun-salt, which is a solute, in the extract of the solvent.

At this time, the extract in which the salt is dissolved in the extract having the temperature of 40 ° C over the saturation state through the dissolution process of the salt is a supersaturated solution state.

Then, when the extract in a saturated state is cooled to a low temperature at a high temperature of 40 ° C, the dissolved sun salt does not precipitate and remains in a supersaturated state.

At this time, when the extract is stored at a temperature of 4 ° C. for 120 hours, it has a recrystallization process in which the salt of the salt is precipitated from the supersaturated extract to be solidified again.

The solute produced thereby is the second salt raw material.

Next, the second salt raw material excluding the extract is separately extracted and then dried by hot air at a temperature of 45 to 55 ° C, and the moisture is evaporated from the recrystallized second salt raw material.

The dried second salt raw material is then baked at a temperature of 170 to 190 DEG C for 10 to 15 minutes to amplify the caramel reaction to the long-leaf ingredients contained in the second salt raw material.

That is, the second salt material containing the functional ingredients of the dried lotus root is heat-treated to heat the sugar of the dried lotus leaf, and the sugar disintegration product and the oxide of the saccharide further accelerate the browning reaction to convert the sugar into free sugar To thereby obtain a sugar content.

Fourth Embodiment

The dried lotus leaf, the dried lotus root and the aged lotus root, which are manufactured through the first to third embodiments, are mixed and then the liquid phase extract is obtained. After the recrystallization, dehydration and caramel amplification are carried out, A salt having a flavor is produced.

As described above, the method for producing the salt for imparting the functional ingredient and flavor to the salt is as follows.

First, 2 to 5% by weight of dried lotus root, 2 to 5% by weight of dry lotus root and 2 to 5% by weight of ripened lotus root are mixed with 85 to 95% by weight of water, Lt; / RTI > to 130 min.

At this time, the change of the sugar content of the soft mixture according to the extraction time is shown in Table 9 below.

Extract

Sugar content (Brix)
60 minutes
120 minutes
180 minutes
Soft mixture
3.2
3.4
3.0

 As shown in the above Table 9, when the sugar content was measured for 120 minutes, the sugar content increased from 180 minutes to 120 minutes.

As a result, it is desirable to apply the optimum extraction time of 120 minutes in the present invention.

Then, the extract having a temperature of 35 to 45 ° C is mixed with 2: 1 weight ratio of the salt, and the extract is immersed in the salt for 110 to 130 minutes at room temperature to absorb the extract in the salt, thereby preparing the first salt raw material.

Here, the weight ratio of 2: 1 of the extract to the salt of the sun is applied at a weight ratio that allows the salt to be completely immersed in the extract, and when it is impregnated for 120 minutes, the degree of moisture absorption is high in the salt of the extract.

And then storing the extract and the first salt raw material at a temperature of 2 to 5 캜 for 110 hours to 130 hours at low temperature to prepare a second salt raw material recrystallized from the first salt raw material as a solute.

In other words, the functional ingredient and flavor of the extract, which is a solvent, is absorbed as the extract is absorbed in the sun salt during the dissolving of the sun-salt, which is a solute, in the extract of the solvent.

At this time, the extract in which the salt is dissolved in the extract having the temperature of 40 ° C over the saturation state through the dissolution process of the salt is a supersaturated solution state.

Then, when the extract in a saturated state is cooled to a low temperature at a high temperature of 40 ° C, the dissolved sun salt does not precipitate and remains in a supersaturated state.

At this time, when the extract is stored at a temperature of 4 ° C. for 120 hours, it has a recrystallization process in which the salt of the salt is precipitated from the supersaturated extract to be solidified again.

The solute produced thereby is the second salt raw material.

Next, the second salt raw material excluding the extract is separately extracted and then dried by hot air at a temperature of 45 to 55 ° C, and the moisture is evaporated from the recrystallized second salt raw material.

The dried second salt raw material is then baked at a temperature of 170 to 190 DEG C for 10 to 15 minutes to amplify the caramel reaction to the long-leaf ingredients contained in the second salt raw material.

That is, the second salt material containing the functional ingredient of the dried mixture of the dried lotus leaf, the dried lotus root and the aged lotus root together is heat-treated to remove the sugar of the dried lotus leaf. A method of manufacturing a functional salt containing a flour ingredient which further accelerates the browning reaction so as to convert the sugar to free sugar to have a sugar content.

Through the caramel reaction, the functional salt containing the burned component is more distinctive in color and the flavor is enhanced.

The reason for this is that, due to the characteristics of starch-containing kernels, caramel reaction occurs at high temperatures to give a sugar flavor.

The salinity of the salt produced through the first to fourth embodiments having the above-described method is shown in Table 10 below.

Processing contents
Salinity (%)
Extract salt content
Salt salinity
Sun salt
-
14.6
Dried lotus root salt
0.1
14.9
Dried lotus leaf salt
0.3
15.2
Soft mixture salt
0.4
17.5
Aging root salt
0.5
14.9

The salinity of the extracted extract was the lowest, and the salinity of the extract extracted from the aged lotus root was the highest.

The salt salinity was 10 times diluted with distilled water and the salinity was measured. As a result, the salt salinity absorbed by the extract of the kite was increased rather than the salt of the sea salt. However, as shown in the following Table 11, The overall flavor was improved.

Processing contents
Color
smell
Richness
Texture Overall
Likelihood
Sun salt
3.33
3.06
3.11
2.89
3.17
Dried lotus root salt
4.00
3.50
3.67
3.44
3.78
Dried lotus leaf salt
3.28
3.39
3.72
3.17
3.72
Soft mixture salt
3.51
3.42
3.53
3.31
3.54
Aging root salt
3.11
3.56
3.50
3.22
3.28

The sensory evaluation was performed on 20 trained panel by 5 point scoring method, and the results were obtained.

At first, the salt containing the extract of the kite was higher than the salt of the salt, and the score of the overall preference was high.

Especially, dried root lotion salt among the salt containing kite extract had the highest preference score.

As a result, it is possible to produce a salt having a functional ingredient and a flavor of the yeast through the process of producing a functional salt containing the soft component of the present invention, thereby making the salt rich in functional ingredients and having improved taste and flavor.

In addition, there is an effect of further enhancing the richness of the taste by absorbing the extract which is dried or aged in the lotus leaf or the root lot so as to have an improved sugar content through the caramel reaction of the year, in the sun salt.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. Will be clear to those who have knowledge of.

Claims (6)

Mixing 85 to 95% by weight of water with 5 to 15% by weight of dried softwood leaves, preparing an extract in an extraction environment at a temperature of 90 to 110 DEG C at a pressure of 75 to 85 kPa,
Preparing a first salt raw material by mixing the salt with the salt having a temperature of 35 to 45 캜 in a ratio of 2: 1 by weight and impregnating the extract with a salt of the salt for 110 to 130 minutes at room temperature,
Storing the extract and the first salt raw material at a temperature of 2 to 5 캜 for 110 to 130 hours at low temperature to prepare a second salt raw material recrystallized from a solid first salt raw material,
A dehydrating step of drying the second salt raw material by hot air at a temperature of 45 to 55 ° C,
And baking the dried second salt raw material at a temperature of 170 to 190 DEG C for 10 to 15 minutes to amplify the caramel reaction to the ingredient of the long-leaf ingredients contained in the second salt raw material. Way.
Mixing 5 to 15% by weight of a dried lotus root with 85 to 95% by weight of water, and then extracting the extract in an extraction environment at a temperature of 90 to 110 DEG C at a pressure of 75 to 85 kPa,
Preparing a first salt raw material by mixing the salt with the salt having a temperature of 35 to 45 캜 in a ratio of 2: 1 by weight and impregnating the extract with a salt of the salt for 110 to 130 minutes at room temperature,
Storing the extract and the first salt raw material at a temperature of 2 to 5 캜 for 110 to 130 hours at low temperature to prepare a second salt raw material recrystallized from a solid first salt raw material,
A dehydrating step of drying the second salt raw material by hot air at a temperature of 45 to 55 ° C,
And baking the dried second salt raw material at a temperature of 170 to 190 DEG C for 10 to 15 minutes to amplify the caramel reaction to the root ingredient contained in the second salt raw material. Way.
Mixing 85 to 95% by weight of water with 5 to 15% by weight of a dried aged rootstock, and then preparing an extract in an extraction environment at a temperature of 90 to 110 DEG C at a pressure of 75 to 85 kPa,
Preparing a first salt raw material by mixing the salt with the salt having a temperature of 35 to 45 캜 in a ratio of 2: 1 by weight and impregnating the extract with a salt of the salt for 110 to 130 minutes at room temperature,
Storing the extract and the first salt raw material at a temperature of 2 to 5 캜 for 110 to 130 hours at low temperature to prepare a second salt raw material recrystallized from a solid first salt raw material,
A dehydrating step of drying the second salt raw material by hot air at a temperature of 45 to 55 ° C,
And baking the dried second salt raw material at a temperature of 170 to 190 DEG C for 10 to 15 minutes to amplify the caramel reaction to the aged root ingredient contained in the second salt raw material. Gt;
The method according to claim 1,
The dried lotus leaf is dried,
The washed lotus leaves are cut into pieces and steamed in a hot pot for 15 to 20 minutes and dried in a hot air drier at 55 to 60 ° C for 47 to 49 hours to give a moisture content of 1 to 2% .
3. The method of claim 2,
Preferably,
Washed and peeled lotion is cut to a thickness of 0.3 to 0.7 cm and dried through a hot air dryer at 55 to 60 ° C for 47 to 49 hours to obtain a moisture content of 2 to 3% Salt production method.
The method of claim 3,
The above-
The process of indirectly heating the container through the heating device containing the lotus root in the airless container and storing the container and aging the lotus root through the water contained in the container itself,
A primary aging step in which the inner temperature of the vessel is aged at 70 to 75 DEG C for 96 to 144 hours,
A primary caramel amplification step in which the temperature is increased from 85 to 90 DEG C for 8 to 12 minutes after the primary aging step,
A second aging step in which the inner temperature of the vessel is aged at 70 to 75 DEG C for 22 to 26 hours,
A second caramel amplification step in which the temperature is increased from 85 to 90 DEG C for 8 to 12 minutes after the second aging step,
A third aging step in which the inner temperature of the vessel is aged at 70 to 75 DEG C for 22 to 26 hours,
The lotus root having been subjected to the third aging step is cut to a thickness of 0.3 to 0.7 cm and dried at 55 to 60 ° C for 47 to 49 hours through a hot air dryer to have a water content of 2 to 3% ≪ / RTI >