KR100201729B1 - Processed salt covering with balsam extract - Google Patents
Processed salt covering with balsam extract Download PDFInfo
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- KR100201729B1 KR100201729B1 KR1019970022417A KR19970022417A KR100201729B1 KR 100201729 B1 KR100201729 B1 KR 100201729B1 KR 1019970022417 A KR1019970022417 A KR 1019970022417A KR 19970022417 A KR19970022417 A KR 19970022417A KR 100201729 B1 KR100201729 B1 KR 100201729B1
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- 150000003839 salts Chemical class 0.000 title claims abstract description 70
- 235000007173 Abies balsamea Nutrition 0.000 title claims abstract description 23
- 239000004857 Balsam Substances 0.000 title claims abstract description 23
- 244000018716 Impatiens biflora Species 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 235000021109 kimchi Nutrition 0.000 abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 239000008213 purified water Substances 0.000 abstract description 5
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 4
- 230000000843 anti-fungal effect Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000007864 aqueous solution Substances 0.000 abstract description 2
- 238000007865 diluting Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000005507 spraying Methods 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 description 58
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 4
- 238000005554 pickling Methods 0.000 description 4
- 235000019614 sour taste Nutrition 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 3
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 235000005875 quercetin Nutrition 0.000 description 3
- 229960001285 quercetin Drugs 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- IYRMWMYZSQPJKC-UHFFFAOYSA-N kaempferol Chemical compound C1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 IYRMWMYZSQPJKC-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
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- -1 salt salt Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 241000723346 Cinnamomum camphora Species 0.000 description 1
- UBSCDKPKWHYZNX-UHFFFAOYSA-N Demethoxycapillarisin Natural products C1=CC(O)=CC=C1OC1=CC(=O)C2=C(O)C=C(O)C=C2O1 UBSCDKPKWHYZNX-UHFFFAOYSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 229930008380 camphor Natural products 0.000 description 1
- 229960000846 camphor Drugs 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000008777 kaempferol Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/733—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
본 발명은 소금에 봉선화 추출물 0.05~0.5중량%를 도포시킨 가공 소금에 관한 것이다.The present invention relates to a processed salt in which 0.05 to 0.5% by weight of balsam extract is applied to salt.
본 발명의 가공 소금은 봉선화 추출물을 정제수로 5배 내지 10배 희석하여 그 수용액을 소금이 충진된 혼합기에 분무기로 분무하면서 혼합하고 가열건조시켜 얻을 수 있다. 소금은 천일염이나 제제염이 사용된다.Processed salt of the present invention can be obtained by diluting the balsam extract 5 to 10 times with purified water, the aqueous solution is mixed while spraying with an atomizer in a salt-filled mixer and heat-dried. Salt is used as a natural salt or preparation salt.
본 발명의 가공 소금은 봉선화 추출물에 의한 항진균 작용 및 항균 작용의 효과가 있어서, 소금이 사용되는 김치류 등의 식품에 첨가할 경우 보존 기간이 3 내지 4배 연장될 수 있다.Processed salt of the present invention has the effect of antifungal action and antibacterial action by balsam extract, when the salt is added to foods such as kimchi can be used to extend the shelf life 3 to 4 times.
Description
본 발명은 소금에 봉선화 추출물 0.05~0.5중량%를 도포시킨 가공 소금에 관한 것이다.The present invention relates to a processed salt in which 0.05 to 0.5% by weight of balsam extract is applied to salt.
일반적으로 김치류는 전통식품으로서 영양과 건강면에서 중요성이 점차 아려지고 있는 발효식품이다.In general, kimchi is a fermented food that is becoming increasingly important in terms of nutrition and health as a traditional food.
이러한 김치류를 제조할 때에는 야채를 절이고 절여진 야채에 양념을 넣어 담그게 된다. 야채를 절일 때나, 양념에는 천일염이나 제제염을 사용하여 간을 맞추고 있다. 천일염은 염분이 80%~85%이고, 제제염은 염분이 90%~95%이기 때문에 천일염의 경우에는 약 10% 정도 더 사용되고 있다. 일반 소금을 사용할 경우 20℃의 항온시험시 김치류의 보존기간이 2일 내지 3일 정도에 지나지 않는다.When making these kimchi, pickled vegetables are marinated and seasoned with pickled vegetables. When salting vegetables and seasonings, salts and salts are used to make the liver. Sea salt is 80% to 85% salt, and salt salt is 90% to 95% salt, so about 10% is used in the case of sun salt. In case of using general salt, the storage period of kimchi is only 2 ~ 3 days at 20 ℃.
보존기간이 지나면 김치류는 신 맛이 나게 되어 신 맛을 싫어하는 사람에게는 더 이상 김치의 맛을 즐길 수 없게 된다.After the preservation period, kimchi becomes sour, and people who do not like sour can no longer enjoy the taste of kimchi.
이와 같이 김치가 시게 되는 이유는 김치를 담근후, 시일이 경과하여 자체발효가 진행되고, 이에 따라 유산이 생성되고 유산에 의해 김치를 익히게 되나, 유산발효가 더욱 진전됨에 따라 대기중의 산소와 결합하여 초산이 형성되기 때문이다. 특히 유산발효의 진전속도는 온도가 높을수록 촉진된다.The reason why kimchi is soaked is that after fermenting kimchi, self-fermentation proceeds as the seal elapses. As a result, lactic acid is produced and kimchi is learned by lactic acid. This is because acetic acid is formed by binding. In particular, the growth rate of lactic fermentation is accelerated at higher temperatures.
보존기간의 문제에 관해서는 대단위로 김치류를 제조하는 김치공장에서 그 필요성이 지대하나 현재까지 보존기간을 연장시키는 것에 관해 포장방법외에는 어떠한 조치도 알려진 바 없다.As for the matter of preservation period, the necessity is large in the kimchi factory that manufactures kimchi on a large scale, but to date, no action is known other than the packing method regarding the extension of the preservation period.
본 발명에서는 상기의 문제점을 해결하고자 연구하던차, 봉선화 추출물을 일반적으로 사용되고 있은 천일염이나 제제염에 도포시킨 가공 소금을 김치류를 절이거나 담글 때 첨가하여 유산이 대기중에 산소와 결합되어 초산이 형성되는 것을 최대한 억제할 수 있으며 이로서 보존기간을 상당히 연장시킬 수 있음을 발견하여 본 발명을 완성하기에 이르렀다.In the present invention was studied to solve the above problems, by adding a processing salt applied to the sun salt or preparation salt that is commonly used to extract the balsam extract when pickling or soaking kimchi lactic acid is combined with oxygen in the atmosphere to form acetic acid The present invention has been accomplished by discovering that it can be suppressed as much as possible, thereby extending the shelf life considerably.
따라서, 본 발명의 복적은 소금에 봉선화 추출물 0.05~0.5중량%를 도포시킨 가공 소금을 제공하는 것이다.Therefore, the present invention provides a processed salt obtained by applying 0.05 to 0.5% by weight of balsam extract to salt.
본 발명의 가공 소금에는 봉선화 추출물 0.05~0.5중량%가 도포되어 있다.0.05-0.5 weight% of balsam extract is apply | coated to the processed salt of this invention.
본 발명에서 사용된 봉선화 추출물은 본 발명의 출원인이 동일자 출원한 봉선화 추출물 및 그의 추출방법이란 제하의 특허출원의 명세서상에 자세히 언급되어있다.The balsam extract used in the present invention is mentioned in detail in the specification of the patent application under the balsam extract and its extraction method filed by the applicant of the present invention.
이를 구제적으로 설명하며, 본 발명에서 사용된 봉선화 추출물에는 켐페롤(Kaempferol) 30~35 ppm 및 케르세틴(Querucetin) 24~28ppm이 함유되어 있으며,켐페롤과 케르세틴은 플라보늘의 5,7,4'-트리히드록시 유도체로서 구조식이 C15H10O6이다. 이들 성분은 항진균작용이 있어서 곰팡이 발생을 억제하며, 항균작용으로 산화방지의 역할이 있어서 일반세균의 발생을 제한다.To explain this in detail, the balsam extract used in the present invention contains 30-35 ppm of kaempferol and 24-28 ppm of quercetin, and camphor and quercetin are 5, 7, 4, or 4 of flavonols. As' -trihydroxy derivative, the structural formula is C 15 H 10 O 6 . These components have antifungal action to inhibit the development of mold, and antibacterial action has the role of anti-oxidation to prevent the occurrence of general bacteria.
또한 봉선화 추출물에는 유리아미노산류(로이신외 14종)가 100 ㎖에 50 ㎎이상 함유되어 있어서 복합조미식품으로서 효과를 나타낸다.Balsam extract contains more than 50 mg of free amino acids (14 kinds other than leucine) in 100 ml, which is effective as a complex seasoning.
봉선화 추출물의 사용량은 소금에 대해 0.05~0.5중량%인 것이 바람직하다. 0.05중량% 이하이면, 봉선화 추출물에서 특유의 항균작용 및 항진균작용 효과를 얻을 수 없으며, 0.5중량%를 초과하더라도 더 이상 효과의 증진은 나타나지 않는다.The amount of balsam extract is preferably 0.05 to 0.5% by weight based on the salt. If it is 0.05 wt% or less, the peculiar antibacterial and antifungal effect cannot be obtained from the balsam extract, and even if it exceeds 0.5 wt%, there is no enhancement of the effect.
한편, 본 발명의 가공 소금은 봉선화 추출물을 정제수로 5배 내지 10배 희석하여 그 수용액을 소금이 충진된 혼합기에 분무기로 분무하면서 혼합하고 가열하여 얻을 수 있다. 소금은 천일염이나 제제염이 사용될 수 있다. 제제염의 염분이 천일염에 비해 10% 정도 많기 때문에 봉선화 추출물의 함량도 약 10% 증가시키면 바람직하다. 정제수는 소금의 양과 수분함량에 따라 상기 법위내에서 적절히 조절한다.On the other hand, the processed salt of the present invention can be obtained by diluting the balsam extract 5 to 10 times with purified water, the aqueous solution is mixed while spraying with a sprayer in a salt-filled mixer and heated. The salt may be a natural salt or a preparation salt. Since the salt of the preparation salt is about 10% higher than that of the sun salt, it is preferable to increase the content of balsam extract by about 10%. Purified water is appropriately adjusted within the above law depending on the amount of salt and water content.
별도의 방법으로서 소금에 봉선화 추출물이 함유된 정제수를 1:1의 비율로 교반혼합한후 가열건조하여 가공 소금을 얻을 수 있다.As a separate method, the processed water may be obtained by stirring and mixing the purified water containing the balsam extract in the salt at a ratio of 1: 1, followed by heat drying.
본 발명의 가공 소금은 정전의 김치류를 제조할 때와 같이 소금 대신 사용된다. 즉 야채류를 절일 때는 일반소금 대신에 본 발명의 가공 소금을 바꾸어 사용하면 된다. 또한 김치류는 절이고 담글 때 일반소금 대신에 바꾸어서 사용하면 된다. 물론 김치류의 경우에는 절이는 때에만, 또는 양념에만 혼합하여 또는 이 두과정 모두에 사용하여도 좋다. 절이는 때, 또는 양념에만 혼합하여 사용하는 경우도 일반 소금을 사용한 경우 보다는 보존기간이 향상된다.The processed salt of the present invention is used in place of salt, such as when producing kimchi of the electrostatic. In other words, when pickling vegetables, the salt of the present invention may be used instead of ordinary salt. Also, kimchi can be used instead of regular salt when pickling and soaking. Of course, kimchi can be used only for pickling, seasonings, or both. When pickled or mixed with seasonings, the shelf life is better than with salt.
본 발명의 가공 소금을 사용할 경우 김치류는 7일 내지 9일간 보존이 가능하며, 단무지 등의 침채류에서는 곱이 발생되지 않고 변질이 방지될 뿐만아니라. 사각사각한 맛이 생긴다. 따라서 단무지 등의 유통상품에 화학적 화합물인 소르빈산칼륨 등을 첨가할 필요가 없다.When using the processed salt of the present invention kimchi can be preserved for 7 to 9 days, in the saengchae such as pickled radish, the product is not generated and the deterioration is not only prevented. Crunchy taste. Therefore, it is not necessary to add the chemical compound potassium sorbate or the like to the distribution products such as pickled radish.
이하 본 발명을 실시예로서 구체적으로 설명하면 다음과 같으나, 본 발명이 이들 실시예에 국한하는 것으로 의도되지 않는다.Hereinafter, the present invention will be described in detail as examples, but the present invention is not intended to be limited to these examples.
[실시예 1]Example 1
봉선화 추출물(켐페롤 33ppm, 케르세틴 28ppm 함유) 3㎖를 정제수 27㎖로 희석하여 분무기에 넣고, 천일염(부산 천일염제) 1㎏을 혼합기에 충진한다음 혼합기를 회전가동하면서, 분무기로 봉선화 추출물을 분무하고 60℃로 가열건조시켜 가공 소금(1㎏)을 얻었다.3 ml of Balsam extract (containing 33 ppm of camphorol and 28 ppm of quercetin) was diluted with 27 ml of purified water, placed in a nebulizer, and 1 kg of sun salt (Busan Sea Salt) was added to the mixer, and the balsam extract was sprayed with a nebulizer while rotating the mixer. Heat-dried at 60 ° C. to obtain a working salt (1 kg).
얻어진 가공 소금을 분석한 결과 봉선화 추출물이 0.3중량%임을 확인하였다.Analysis of the obtained processed salt confirmed that the balsam extract is 0.3% by weight.
[실시예 2]Example 2
천일염 대신에 시판되고 있는 제제염 1㎏을 사용한 것을 제외하고 실시예 1과 같이하여 가공 소금(1㎏)을 얻었다.The processed salt (1 kg) was obtained like Example 1 except having used 1 kg of commercially available formulation salts instead of the sun salt.
가공 소금을 분석한 결과 봉선화 추출물이 0.3중량%임을 확인하였다Analysis of the processed salt confirmed that the balsam extract is 0.3% by weight.
[실시예 3]Example 3
김치를 제조하는 김치공장에서 배추김치를 제조할 때 실시예 1에서 얻어진 가공 소금과 대조예로서 천일염(부산 천일염제)을 다음 표에 제시한 바와 같이 첨가하여 김치를 제조한다. 온도 20℃를 유지하면서 시간 경과에 따라 관능검사를 통해 김치의 신 맛을 비교하였다. 그 결과를 다음 표에 제시한다.When preparing Chinese cabbage kimchi in the kimchi factory to manufacture kimchi and added as the control salt and the natural salt (Busan sun salt) as shown in the following table to prepare kimchi. The sour taste of kimchi was compared by sensory test over time while maintaining the temperature of 20 ℃. The results are shown in the following table.
[실시예 4]Example 4
실시예 1의 가공 소금과 대조예로서 천일염과 구운염(산내들)을 사용하여 배추김치를 담가 다음 표에 제시된 온도 환경에서 기일 경과에 따라 산도(산화정도)를 측정하였다. 그 결과를 다음 표 2에 제시한다.As a control example of Example 1, the salt of cabbage kimchi was soaked using sun salt and roasted salt (acids) as a control, and the acidity (degree of oxidation) was measured over time in the temperature environment shown in the following table. The results are shown in Table 2 below.
상기 표에서, 본 발명의 가공 소금은 산도진행이 천일염 보다 늦게 나타났다. 구운염은 산도 증가가 천일염과 차이가 없었다.In the table, the processed salt of the present invention showed that the acidity progressed later than the sun salt. Roasted salt had no difference in acidity from sun salt.
상기 산도 측정시 관능검사를 실시하면, 본 발명의 가공 소금이 셋중에서 신맛이 강하지 않았고, 천일염은 신맛이 강하나, 자연스런 익은 맛이 있어서 식감이 좋았으나, 구운염의 경우는 신맛이 강하고, 셋중에서 선호도가 가장 낮았다.When the sensory test was carried out to measure the acidity, the processed salt of the present invention did not have a strong sour taste among the three, and the natural salt had a strong sour taste, but the natural ripe taste had a good texture, but the roasted salt had a strong sour taste and a preference among the three. Was the lowest.
본 발명의 가공 소금은 봉선화 추출물에 의한 항진균 작용 및 항균 작용의 효과가 있어서, 소금이 사용되는 김치류 등의 식품에 첨가할 경우 보존 기간이 3 재지 4배 연장될 수 있다.Processed salt of the present invention has the effect of antifungal action and antibacterial action by balsam extract, when the salt is added to foods, such as kimchi can be used to extend the shelf life three to four times.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2004100681A1 (en) * | 2003-05-19 | 2004-11-25 | Gun Sik Cho | Method for producing a chitosan containing salt having a function of lowering blood pressure |
| KR20220071507A (en) | 2020-11-24 | 2022-05-31 | 강태선 | Functional salt using natural concentrate and its manufacturing method |
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| KR102075457B1 (en) * | 2017-03-29 | 2020-02-11 | 문혜성 | Functional Laver Using High Performance Solt With Mealworm, Balsam and Artemisia Capillary Extreacts Method Thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004100681A1 (en) * | 2003-05-19 | 2004-11-25 | Gun Sik Cho | Method for producing a chitosan containing salt having a function of lowering blood pressure |
| KR20220071507A (en) | 2020-11-24 | 2022-05-31 | 강태선 | Functional salt using natural concentrate and its manufacturing method |
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