KR100860847B1 - Method for manufacturing natural salt - Google Patents
Method for manufacturing natural salt Download PDFInfo
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- KR100860847B1 KR100860847B1 KR1020070036849A KR20070036849A KR100860847B1 KR 100860847 B1 KR100860847 B1 KR 100860847B1 KR 1020070036849 A KR1020070036849 A KR 1020070036849A KR 20070036849 A KR20070036849 A KR 20070036849A KR 100860847 B1 KR100860847 B1 KR 100860847B1
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- salt
- natural
- seawater
- dehydrated
- dehydration
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- 150000003839 salts Chemical class 0.000 title claims abstract description 79
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 11
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 88
- 239000013535 sea water Substances 0.000 claims abstract description 33
- 230000018044 dehydration Effects 0.000 claims abstract description 30
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 30
- 238000001704 evaporation Methods 0.000 claims abstract description 29
- 230000008020 evaporation Effects 0.000 claims abstract description 23
- 239000002245 particle Substances 0.000 claims abstract description 21
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 15
- 235000010755 mineral Nutrition 0.000 claims abstract description 15
- 239000011707 mineral Substances 0.000 claims abstract description 15
- 239000012535 impurity Substances 0.000 claims abstract description 14
- 229920006395 saturated elastomer Polymers 0.000 claims abstract description 5
- 238000009738 saturating Methods 0.000 claims abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract 3
- 239000011780 sodium chloride Substances 0.000 claims abstract 3
- 239000013078 crystal Substances 0.000 claims description 10
- 238000002425 crystallisation Methods 0.000 claims description 8
- 230000008025 crystallization Effects 0.000 claims description 8
- 238000000265 homogenisation Methods 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 230000001965 increasing effect Effects 0.000 claims description 4
- 239000004745 nonwoven fabric Substances 0.000 claims description 3
- -1 salt salt Chemical class 0.000 claims description 3
- 230000001939 inductive effect Effects 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 6
- 238000003306 harvesting Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 10
- 238000004043 dyeing Methods 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 206010061291 Mineral deficiency Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 210000005036 nerve Anatomy 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000001953 recrystallisation Methods 0.000 description 2
- 230000009469 supplementation Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000006227 byproduct Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000009134 cell regulation Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 230000004118 muscle contraction Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
Description
도 1은 본 발명에 따른 천연 꽃소금 제조방법을 보인 플로우챠트이다.1 is a flow chart showing a natural flower salt manufacturing method according to the present invention.
본 발명은 천연 꽃소금 제조방법에 관한 것으로, 보다 상세하게는 천일염의 요리에 적합하도록 인공적 가공이 아닌 천연적인 방식으로 제조함으로써 미세한 정방형의 입자를 유지함과 동시에 미네랄 분포도가 균일하여 요리용에 적합한 천연 꽃소금 제조방법에 관한 것이다.The present invention relates to a method for producing natural flower salt, and more particularly, natural flower salt suitable for cooking by maintaining a fine square particles and uniform mineral distribution by manufacturing in a natural manner rather than artificial processing to be suitable for cooking of natural salt. It relates to a manufacturing method.
일반적으로, 소금은 인체에 흡수되어 체액의 삼투압을 조절하고, 산과 염기의 평형에 관여하는 신경을 자극할 뿐만 아니라 소화액을 구성하는 성분임은 물론 음식의 맛을 조절하는 조미료이기도 하다.In general, salt is absorbed by the human body to control the osmotic pressure of the body fluids, stimulate the nerves involved in the equilibrium of acid and base, as well as constituents of digestive fluids, as well as seasonings to adjust the taste of food.
즉, 소금은 체내에서 세포막의 전압 조절에서부터 혈압조절 등 신체기능 어디에나 관련되어 있고, 특히 나트륨이온은 체액의 삼투압과 혈장의 부피유지, 신경흥분, 근육수축 및 영양소의 이동에 매우 중요한 역할을 하지만 과다하게 섭취할 경우에는 고혈압의 원인이 되므로 섭취에 주의해야 한다.In other words, salt is involved in body functions such as voltage regulation of cell membranes and blood pressure in the body. Especially, sodium ions play an important role in osmotic pressure of body fluids, plasma volume maintenance, nerve excitement, muscle contraction and nutrient movement. Ingestion should be careful because it causes high blood pressure.
이러한 소금은 주로 해수로부터 만들어지는데 해수에는 여러 가지 인체에 유 용한 성분인 칼륨, 칼슘, 마그네슘, 아연, 철, 인, 나트륨, 망간 등의 미네랄 성분이 포함되어 있는 반면, 인체에 유해한 성분인 염화마그네슘, 염화칼슘 및 황상마그네슘 등도 함유되어 있다.These salts are mainly made from seawater, which contains minerals such as potassium, calcium, magnesium, zinc, iron, phosphorus, sodium, and manganese, which are useful to the human body, while magnesium chloride, which is harmful to the human body, is used. , Calcium chloride and magnesium sulfate.
이와 같은 소금은 예컨대, 제재염(일명 '백염' 또는 '꽃소금'), 맛소금(기계염을 글루탐산나트륨이나 복합화학조미료로 피복시킨 소금), 세척염, 부산물염(회수염), 수입염(암염) 등과 같이 가정용 식염을 비롯하여 공장용 염에 이르기까지 다양한 용도로 가공되고 있다.Such salts include, for example, salts of salt (also known as 'white salt' or 'flower salt'), salts of salt (mechanical salts coated with sodium glutamate or complex chemical seasoning), washing salts, by-product salts (recovering salts), imported salts (rock salts), etc. Likewise, it is processed for a variety of purposes, from household salts to factory salts.
그러나, 이들 가공소금들은 후술하는 바와 같은 가공과정에서 미네랄이 소실되거나 혹은 남아 있다고 하더라도 체내 흡수에 적당하지 못한 분자구조와 크기로 변형되어 버리기 때문에 인체에 유익한 수많은 미네랄이 포함된 해수를 원료로 하여 만들어진 소금을 통한 자연스러운 미네랄 보충이 어렵게 되고, 이는 소금의 많은 유용성에도 불구하고 미네랄 결핍이라는 현상을 유발하게 된다(여기에서의 미네랄 결핍은 인위적인 미네랄 보충의 경우는 제외).However, these processed salts are made from seawater containing a large number of minerals that are beneficial to the human body because they are transformed into molecular structures and sizes that are not suitable for absorption in the body even if minerals are lost or remain in the process as described below. Natural mineral supplementation through salt becomes difficult, which leads to the phenomenon of mineral deficiency despite the many usefulness of salt (mineral deficiency here, except for artificial mineral supplementation).
그런데, 국내에서 생산되는 천일염은 보통 5mm 정도의 입자 크기를 갖고 염도는 78~85% 밖에 이르지 못하여 이를 직접 부셔 대략 0.8mm 정도의 가는 소금, 즉 요리용 소금으로 만들 수 없고(왜냐하면, 분쇄시 수분함량이 높아 곧바로 붙어 버리기 때문에 분쇄가 불가함), 따라서 부득이하게 천일염을 용해시킨 다음 다시 이를 재결정하여 염도를 98~99%까지 높인 다음 높아진 염도를 갖는 재결정된 소금을 분쇄하여 요리용 소금으로 제조하여야 하였으므로 비용손실을 물론 제조공정이 복잡하고, 제조에 따른 시간이 많이 걸리며, 요리용 소금 생산을 위한 에너지 소비가 너무 크다는 단점을 가졌다.However, the natural salt produced in Korea usually has a particle size of about 5 mm and the salinity reaches only 78-85%, so that it cannot be directly broken down to about 0.8 mm of thin salt, that is, cooking salt (because of water during grinding It cannot be crushed because it is high in content and sticks to it.) Therefore, it is inevitable to dissolve the natural salt and recrystallize it again to increase the salinity up to 98-99%, and then to crush the recrystallized salt with high salinity to prepare it as cooking salt. As a result, the manufacturing process is complicated, the manufacturing process is complicated, it takes a lot of time, and the energy consumption for the production of cooking salt is too high.
즉, 종래 국내에서 생상되는 천일염은 입자가 크고 미네랄 함유량이 균일하지 못하여 가정 요리용으로 사용할 수 없는 단점이 있었고, 가정 요리용으로 사용하기 위해서는 복잡한 설비와 고비용을 투자하여 재결정하여야 하는 불편과 문제가 따랐다.That is, the conventional salt produced in Korea had a disadvantage that it could not be used for home cooking because of its large particle size and uneven mineral content.In order to use it for home cooking, inconvenience and problem of recrystallization by investing complicated equipment and high cost Followed.
본 발명은 상술한 바와 같은 종래 기술상의 많은 단점들을 감안하여 이를 해결하고자 창출한 것으로, 별도의 복잡한 가공없이 기존 염전에서 생산하던 천일염 생산방식을 약간 개량하여 입자의 크기가 작으면서도 미네랄 함유량이 균일한 천연 소금을 제조토록 하여 생산기간을 단축하고, 제조비용도 줄이면서 천연상태로 별도의 가공없이 곧바로 가정 요리용으로 사용할 수 있도록 한 천연 꽃소금 제조방법을 제공함에 그 주된 목적이 있다.The present invention has been created in view of many disadvantages of the prior art as described above, by slightly improving the natural salt production method produced in conventional salt farms without additional complicated processing, while the mineral content is uniform while the particle size is small. The main purpose is to provide a natural flower salt manufacturing method that can be used for home cooking without any additional processing in a natural state while reducing the production period by reducing the production time by producing natural salt.
본 발명은 상기한 기술적 과제를 달성하기 위하여, 해수를 저수지로 유입시켜 불순물을 1차 침전제거한 후 1,2차 자연증발을 통해 염도를 단계적으로 높여 최대 23~28도에 이르도록 포화시키는 단계와; 포화된 해수를 해주에 장입하여 불순물의 2차 침전제거를 유도한 후 결정지로 유입시키는 단계와; 결정지로 유입된 해수를 지속적으로 증발시켜 0.8~1.2mm 입자보다 큰 입자의 소금 결정을 채염하는 단계와; 채염된 천일염을 톤백에 저장하여 2~3개월간 자연탈수시킨 후 부직포를 이용한 원심분리식 탈수기를 통해 탈수될 전체 천일염 대비 13~15%의 탈수율을 갖도록 강제탈수시키는 단계와; 탈수된 소립자의 천일염을 0.8~1.2mm의 크기로 타공된 채반을 이용하여 0.8~1.2mm의 입도를 갖는 천일염만을 선별하는 단계로 이루어진 천연 꽃소금 제조방법을 제공함에 그 특징이 있다.In order to achieve the above technical problem, the step of saturating up to 23 ~ 28 degrees by increasing the salinity through the first and second natural evaporation after removing the first precipitation of impurities by introducing sea water into the reservoir; ; Charging saturated seawater into the sea to induce secondary precipitation of impurities and introducing the same into crystallites; Continuously evaporating the seawater introduced to the crystallization to salt salt crystals larger than 0.8-1.2 mm particles; Storing dehydrated sun salt in a tone bag for 2 to 3 months of natural dehydration and forcibly dehydrating to have a dehydration rate of 13-15% of the total sun salt to be dehydrated through a centrifugal dehydrator using a nonwoven fabric; It is characterized by providing a natural flower salt manufacturing method consisting of the step of selecting only the natural salt having a particle size of 0.8 ~ 1.2mm by using the perforated tray of the dehydrated small particle salt of 0.8 ~ 1.2mm.
이때, 상기 소금 결정을 채염하는 단계에서, 결정지로 유입된 해수를 대파로 5~10분간 강제 대류시켜 해수 속에 함유된 소금결정과 미네랄 성분의 균질화를 유도하는 단계가 더 수행되는 것에도 그 특징이 있다.At this time, in the step of salting the salt crystals, the step of inducing homogenization of salt crystals and minerals contained in the seawater by forcibly convection the seawater introduced into the crystallization with leek for 5-10 minutes is characterized in that have.
이하에서는, 첨부도면을 참고하여 본 발명에 따른 바람직한 실시 예를 보다 상세하게 설명하기로 한다.Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment according to the present invention.
본 발명에 따른 천연 꽃소금 제조방법은 염전에서 생산되던 전통적인 천연소금 제조방법을 그대로 사용하되 그 일부 과정을 개선하여 약 0.8mm~1.2mm의 입도를 갖는 소립의 천일염을 생산할 수 있도록 한 것이다.The natural flower salt manufacturing method according to the present invention is to use the traditional natural salt manufacturing method produced in the salt farm as it is to improve the partial process to produce a natural salt of granules having a particle size of about 0.8mm ~ 1.2mm.
이를 위한 본 발명 제조방법은 전통적 천일염 제조방법을 기본으로 저수지 유입단계(S100), 1차 증발단계(S200), 2차 증발단계(S300), 해주 유입단계(S400), 강제 대류단계(S500), 결정화단계(S600), 탈수단계(S700), 선별단계(S800), 포장단계(S900)의 과정으로 이루어진다.The present invention manufacturing method for this is a reservoir inflow step (S100), the first evaporation step (S200), the second evaporation step (S300), Haeju inflow step (S400), forced convection step (S500) based on the traditional natural salt manufacturing method , Crystallization step (S600), dehydration step (S700), screening step (S800), the packaging step (S900) of the process is made.
이때, 상기 포장단계(S900)는 선택적인 사항으로서, 반드시 본 발명의 범주에 포함되어야 하는 것은 아니다.At this time, the packaging step (S900) is an optional item, it is not necessarily included in the scope of the present invention.
이하, 본 발명 천연 꽃소금 제조를 위한 각 단계에 대하여 상세히 설명한다.Hereinafter, each step for the production of natural flower salt of the present invention will be described in detail.
먼저, 저수지 유입단계(S100)는 천일염의 원료가 되는 해수를 저수지로 유입하는 단계로서, 이 단계에서는 해수를 저장하여 각종 불순물들을 자연적으로 침전 시키는 과정을 포함한다.First, the reservoir inflow step (S100) is a step of introducing the seawater, which is the raw material of the sun salt, into the reservoir, and this step includes storing the seawater to naturally precipitate various impurities.
이때, 각종 불순물 제거를 위한 침전 기간은 기온과 기후의 조건에 따라 달라질 수 있으나 충분히 유지하여 불순물들이 완벽하게 침전 제거될 수 있도록 함이 바람직하며, 확인 방식은 육안으로 식별토록 하는 방식이 적당하다.At this time, the settling period for removing various impurities may vary depending on the conditions of temperature and climate, but it is preferable to sufficiently maintain the impurities so that the impurities can be completely settled and removed.
이와 같은 단계를 거쳐 불순물들의 침전이 완료되면 다음으로 1차 증발단계(S200)를 거치게 된다.After the precipitation of the impurities is completed through such a step, the first evaporation step (S200) is performed.
상기 1차 증발단계(S200)는 불순물들이 자연적으로 침전된 해수를 1차 증발시키는 단계로서 갯벌을 다진 넓은 판에 해수를 유입시켜 염도 약 8~10도 정도가 되도록 증발시키는 단계를 말한다.The first evaporation step (S200) refers to a step of first evaporating seawater, in which impurities are naturally precipitated, and evaporating the seawater to a salt level of about 8 to 10 degrees by introducing seawater into a wide plate on which tidal flats are chopped.
여기에서, 상기 1차 증발단계(S200)에서 염도가 상기와 같은 범위로 유지되는 이유는 유동성이 없는 상태에서 자연증발에 의해 농축시킬 수 있는 최대의 범위가 대략 염도 10도 정도까지 이기 때문이다.Here, the salinity is maintained in the above range in the first evaporation step (S200) because the maximum range that can be concentrated by spontaneous evaporation in the absence of fluidity is about 10 degrees of salinity.
이렇게 하여, 1차 증발단계(S200)가 완료되면 이어 2차 증발단계(S300)가 수행된다.In this way, when the first evaporation step (S200) is completed, the second evaporation step (S300) is performed.
상기 2차 증발단계(S300)는 상기 1차 증발단계(S200)에서 자연증발에 의해 염도 약 8~10도로 유지된 해수를 다시 끌어들여 자연증발에 의해 염도 약 23~28도의 고농도로 포화된 해수를 만드는 단계를 말한다.The second evaporation step (S300) is to re-introduce the seawater maintained in the salinity of about 8 to 10 degrees by natural evaporation in the first evaporation step (S200) and saturated seawater with a high concentration of salinity of about 23 to 28 degrees by natural evaporation Say step to make it.
이때, 상기 2차 증발단계(S300)에서 1차 증발지로부터 1차 증발에 의해 1차 농축된 해수를 옮기는 이유는 자연증발에 의해 해수를 농축시킬 수 있는 한계가 대략 염도 28도 정도이므로 이 염도까지 최대한 증발 농축시키기 위함이며, 무엇보다 도 유동성을 부여하여 그 증발량과 증발속도를 더욱 배가시키기 위함이다.In this case, the reason for moving the first concentrated seawater by the first evaporation from the first evaporation stage in the second evaporation step (S300) is because the limit of concentration of the seawater by natural evaporation is approximately salinity of about 28 degrees. This is to concentrate the evaporation as far as possible and, above all, to increase the evaporation rate and evaporation rate by providing fluidity.
이어, 이상의 단계를 거쳐 최대 염도 28도까지 농축된 해수를 해주로 유입시키는 단계(S400)가 수행된다.Subsequently, the step (S400) of introducing the seawater concentrated to a maximum salinity of 28 degrees through the above steps is carried out.
여기에서, 해주(海駐)란 농축된 해수를 곧바로 꺼내어 쓸 수 있는 일종의 저장공간을 말하는 것으로 다양한 형태가 존재할 수 있다.Here, haeju (海 駐) refers to a kind of storage space that can directly take out the concentrated seawater can be used in various forms.
상기 해주 유입단계(S400)는 2차 증발에 의해 충분히 농축된 해수를 별도의 공간상에 저장하여 2차 침전을 유도함으로써 또한번 불순물을 제거하기 위한 단계이다.The sea inflow step (S400) is a step for removing impurities by storing seawater sufficiently concentrated by secondary evaporation in a separate space to induce secondary precipitation.
이러한 과정은 가공염, 즉 정제염이 갖는 순도에 가깝게 하기 위함이며, 최대한 자연상태에서 이루어지도록 하기 위함이다.This process is intended to be as close to the purity of the processed salt, that is, the purified salt, and to be as natural as possible.
이후, 강제 대류단계(S500)가 수행되는데, 상기 강제 대류단계(S500)는 해주에 저장된 해수를 결정지로 유입시킨 후 약 5~10분간 대파(천일염 을 모을 때 쓰는 도구)를 이용하여 강제로 대류시키는 단계이다.Then, the forced convection step (S500) is performed, the forced convection step (S500) is forced to convection using a wave (tool used to collect the natural salt) for about 5 to 10 minutes after introducing the seawater stored in Haeju This is the step.
이때, 강제 대류시간을 상기와 같이 한정하는 이유는 5분 이하에서는 미네랄의 균질화가 충분하지 않고, 10분 이상에서는 이미 균질화가 완료되어 있어 더 이상의 균질화가 이루어지지 않으므로 상기 범위로 한정함이 바람직하다.In this case, the reason for limiting the forced convection time as described above is that the homogenization of minerals is not sufficient in 5 minutes or less, and the homogenization is already completed in 10 minutes or more, and thus no further homogenization is performed. .
이와 같은 강제 대류단계(S500)는 최대 염도 28도까지 농축되고 2차 불순물까지 침전제거된 해수를 강제 대류시킴으로써 해수속에 포함된 소금 결정과 미네랄 성분들이 균일하게 혼합되도록 하여 결정화될 때 최대한 균질화되도록 하기 위함이다.This forced convection step (S500) is concentrated to a maximum salinity of 28 degrees and forced convection of the seawater precipitated by the secondary impurities to ensure that the salt crystals and minerals contained in the seawater are uniformly mixed so as to be as homogenous as possible when crystallized. For sake.
상기 단계(S500)가 완료되면 이어 결정화단계(S600)가 수행된다.After the step S500 is completed, a crystallization step S600 is performed.
상기 결정화단계(S600)는 포화해수를 지속적으로 증발시켜 소금 결정이 생기도록 하는 단계로서, 목적하는 0.8~1.2mm의 입자보다 큰 입자를 생성시켜 채염하는 과정까지를 포함한다.The crystallization step (S600) is a step to produce salt crystals by continuously evaporating saturated seawater, including the process of generating a larger particle than the desired 0.8 ~ 1.2mm particles and dyeing.
이때, 채염을 위해 입자를 목적치보다 더 크게 생성시키는 이유는 채염시 해수의 움직임으로 인해 결정의 용해가 발생하므로 용해 발생시 결정이 작아지는 현상까지를 감안하기 위함이다.At this time, the reason for generating particles larger than the target value for dyeing is to take into account the phenomenon that the crystals become smaller when melting occurs because the melting of the crystal occurs due to the movement of seawater during the dyeing.
채염후 해수는 고염도를 유지하기 때문에 이 채염과정을 반복적으로 수행함으로써 생산량을 높일 수 있다.Since seawater maintains high salinity after dyeing, this dyeing process can be repeated to increase production.
이와 같이 하여 채염이 완료되면, 채염된 천일염을 탈수 가능한 공간(예: 톤백)에 저장하여 습기가 차지 않는 곳에 방지하면서 대략 2~3개월간 자연 탈수시키는 탈수단계(S700)가 수행된다.In this manner, when the dyeing is completed, the dehydrated step (S700) of storing the salted sun salt in a dehydrated space (for example, a tone bag) and naturally dehydrating for about 2 to 3 months while preventing it from being occupied with moisture is performed.
상기 탈수단계(S700)는 자연탈수와 강제탈수로 구별되며, 자연탈수시 생산 회전률에 따라 4~5개월 내지는 그 기간 이상 탈수시킬 수 있다.The dehydration step (S700) is divided into natural dehydration and forced dehydration, depending on the production rate of rotation during natural dehydration can be dehydrated for 4 to 5 months or more.
이때, 자연 방식의 탈수율이 많을수록 기계식 탈수시 수분 탈수와 함께 발생되는 미네랄 손실을 더 줄일 수 있다.At this time, the more the dehydration rate of the natural method can further reduce the mineral loss generated with water dehydration during mechanical dehydration.
자연 탈수된 천일염은 강제 탈수를 위해 원심분리기에 장입된 다음 강제 탈수되게 된다.Naturally dehydrated sun salt is loaded into a centrifuge for forced dehydration and then forced dehydrated.
강제 탈수 방식인 원심분리과정은 결정화된 천일염을 탈수 가능한 부직포에 넣어 원심분리식 탈수기를 이용해 탈수하는 것을 말한다.The centrifugation process, which is a forced dehydration method, refers to dehydration using a centrifugal dehydrator by putting crystallized sun salt into a dehydrated nonwoven fabric.
이때, 탈수 속도는 천일염의 양 및 탈수기의 성능에 따라 달라질 수 있는 바, 바람직하기로는 500~1000 r.p.m의 속도로 2~3분간 회전시켜 탈수함이 바람직하다.At this time, the dehydration rate may vary depending on the amount of sun salt and the performance of the dehydrator, preferably, dehydration by rotating for 2-3 minutes at a speed of 500 ~ 1000 r.p.m.
여기에서, 회전속도와 탈수시간을 상기와 같이 한정하는 이유는 원활한 건조를 위해서는 최소한 500 r.p.m의 회전속도를 가져야 하고, 1000 r.p.m을 넘게 되면 탈수효율이 너무 높게 되므로 이를 방지하기 위해 상기 범위로 한정함이 바람직하다.Here, the reason for limiting the rotational speed and dehydration time as described above should have a rotational speed of at least 500 rpm for smooth drying, limited to the above range to prevent this because the dehydration efficiency is too high when it exceeds 1000 rpm This is preferred.
뿐만 아니라, 탈수시간의 경우에도 탈수율이 13~15%를 유지하도록 하여 분쇄시 수분의 영향을 받지 않도록 가장 적당한 탈수시간, 즉 상기 회전속도 대비 탈수시간은 2~3분이 가장 적합하기 때문이다. 이때, 이보다 낮은 시간을 유지하게 되면 탈수효율이 떨어지고, 그 이상이 되면 너무 많이 탈수되어 제품 가공시 불리하므로 상기 범위가 가장 합리적이다.In addition, even in the case of the dehydration time, the dehydration rate is 13 to 15% so that the most suitable dehydration time, that is, the dehydration time compared to the rotational speed is 2-3 minutes is most suitable so as not to be affected by moisture during grinding. At this time, if the time is kept lower than this, the dehydration efficiency is lowered, and if it is more than that is dehydrated too much to be disadvantageous during product processing, the above range is most reasonable.
아울러, 탈수정도는 전체 천일염의 양을 기준으로 설정된 것이며, 이 양이 변하더라도 투입된 전체양 대비 13~15%의 탈수율을 의미한다.
즉, 탈수율은 탈수기에 투입전 천일염의 전체 무게 대비 투입후 처리된 천일염의 전체 무게의 비율로 설명될 수 있으며, 이때 탈수된 만큼 염도(소금기의 정도)가 상대적으로 증가되기는 하지만 천일염에는 물 이외에 다른 성분들도 함유되어 있기 때문에 단순히 정량적으로 증가되지는 않으므로 탈수율은 상기 범위내에서 조절됨이 바람직하다.In addition, the degree of dehydration is set based on the total amount of natural salt, and even if the amount changes, it means a dehydration rate of 13-15% of the total amount added.
In other words, the dehydration rate can be explained by the ratio of the total weight of the natural salt treated after the input to the total weight of the natural salt before the dehydrator. Since other ingredients are also contained, it is not simply increased quantitatively, so the dehydration rate is preferably controlled within the above range.
이렇게 하여 상기 탈수단계(S700)를 거치게 되면 천일염의 염도는 대략 98~99%에 이르게 되어 분쇄하기 적당한 상태로 유지되게 된다.In this way, when the dehydration step (S700) is passed through the salinity of the sun salt is approximately 98 ~ 99% is maintained in a suitable state to grind.
이후, 선별단계(S800)를 거치게 된다.After that, the screening step (S800).
상기 선별단계(S800)는 생산된 소립자 천일염중 균일한 입자만을 선별하여 제품화하기 위한 것으로 대략 0.8~1.2mm의 입도를 갖는 것만을 선별하는 것이 바람직하다.The screening step (S800) is to screen only the uniform particles of the produced small particle sun salt produced by the product is preferably selected only those having a particle size of about 0.8 ~ 1.2mm.
이러한 선별을 위해 0.8~1.2mm 크기로 타공된 다수의 구멍을 갖는 채반을 이용하여 선별함이 바람직하다.For this sorting, it is preferable to sort by using a tray having a plurality of holes perforated with a size of 0.8 ~ 1.2mm.
이때, 상기 크기로 선별하는 이유는 가정에서 사용되는 요리용 소금의 크기에 맞추기 위함이다.At this time, the reason for selecting the size is to match the size of the cooking salt used at home.
이와 같은 단계를 거쳐 선별이 완료되면 사용처에 맞게 포장하여 출하하는 포장단계(S900)를 거치게 된다.When the selection is completed through such a step, the packing step (S900) of packaging and shipping according to the intended use is passed.
이상에서와 같이, 완전히 천연상태에서 자연적인 방식으로 크기가 작으면서 미네랄의 분포가 균일하고 불순물 함량이 거의 없는 천연 꽃소금을 제조할 수 있게 된다.As described above, it is possible to produce a natural flower salt which is small in a natural manner in a completely natural state and has a uniform distribution of minerals and almost no impurity content.
이상에서 상세히 설명한 바와 같이, 본 발명은 다음과 같은 효과를 제공한다.As described in detail above, the present invention provides the following effects.
첫째, 별도의 인공적인 가공없이 천연상태에서 자연적으로 생산되므로 인체에 매우 유익하다.First, it is very beneficial to the human body because it is produced naturally in natural state without any artificial processing.
둘째, 제조비용이 저렴하다.Second, the manufacturing cost is low.
세째, 결정화단계를 반복적으로 수행하여 재결정화율을 높임으로써 생산량을 자유롭게 증대시킬 수 있다.Third, the yield can be freely increased by repeatedly performing the crystallization step to increase the recrystallization rate.
네째, 채반에 형성된 타공의 크기에 따라 입도를 다양하고 용이하게 선별할 수 있다.Fourth, the particle size can be variously and easily selected according to the size of the perforations formed in the tray.
다섯째, 가정에서 요리용 천연소금으로 사용하기에 매우 적당하다.Fifth, it is very suitable for use as natural salt for cooking at home.
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| KR1020070036849A KR100860847B1 (en) | 2007-04-16 | 2007-04-16 | Method for manufacturing natural salt |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2011043633A2 (en) * | 2009-10-09 | 2011-04-14 | Cj Cheiljedang Corp. | Method of producing solar salt |
| KR101164799B1 (en) | 2010-11-24 | 2012-07-11 | 최진산 | Method for manufacturing natural salt |
| KR101549751B1 (en) | 2013-11-07 | 2015-09-04 | 박철환 | Salt production method using mesh |
| KR20190100599A (en) | 2018-02-21 | 2019-08-29 | 공주대학교 산학협력단 | Improved truss structure haejoo device |
| KR20200081039A (en) | 2018-12-27 | 2020-07-07 | 공주대학교 산학협력단 | Automatic control haejoo device and control method thereof |
| CN115708575A (en) * | 2022-09-28 | 2023-02-24 | 山东肥城精制盐厂有限公司 | Refined salt production process based on natural rock salt |
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| KR100351468B1 (en) | 2000-01-31 | 2002-09-05 | 호병용 | Making system process mineral salt alkalinity utilizaton nature sea |
| KR100547933B1 (en) | 2004-02-27 | 2006-02-02 | 주식회사 신안메이드 | Method and equipment for washing sun-dried salt |
| KR20070032537A (en) * | 2005-09-16 | 2007-03-22 | 주식회사 태평소금 | High density mineral salt and thereof manufacturing method |
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| KR100351468B1 (en) | 2000-01-31 | 2002-09-05 | 호병용 | Making system process mineral salt alkalinity utilizaton nature sea |
| KR100547933B1 (en) | 2004-02-27 | 2006-02-02 | 주식회사 신안메이드 | Method and equipment for washing sun-dried salt |
| KR20070032537A (en) * | 2005-09-16 | 2007-03-22 | 주식회사 태평소금 | High density mineral salt and thereof manufacturing method |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011043633A2 (en) * | 2009-10-09 | 2011-04-14 | Cj Cheiljedang Corp. | Method of producing solar salt |
| WO2011043633A3 (en) * | 2009-10-09 | 2011-10-13 | Cj Cheiljedang Corp. | Method of producing solar salt |
| KR101147914B1 (en) | 2009-10-09 | 2012-05-24 | 씨제이제일제당 (주) | A process for preparing solar salt |
| KR101164799B1 (en) | 2010-11-24 | 2012-07-11 | 최진산 | Method for manufacturing natural salt |
| KR101549751B1 (en) | 2013-11-07 | 2015-09-04 | 박철환 | Salt production method using mesh |
| KR20190100599A (en) | 2018-02-21 | 2019-08-29 | 공주대학교 산학협력단 | Improved truss structure haejoo device |
| KR20200081039A (en) | 2018-12-27 | 2020-07-07 | 공주대학교 산학협력단 | Automatic control haejoo device and control method thereof |
| CN115708575A (en) * | 2022-09-28 | 2023-02-24 | 山东肥城精制盐厂有限公司 | Refined salt production process based on natural rock salt |
| CN115708575B (en) * | 2022-09-28 | 2023-12-01 | 山东肥城精制盐厂有限公司 | Refined salt production process based on natural rock salt |
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