KR101140156B1 - Method for manufacturing functional salt using mulberry leaves - Google Patents
Method for manufacturing functional salt using mulberry leaves Download PDFInfo
- Publication number
- KR101140156B1 KR101140156B1 KR1020090060365A KR20090060365A KR101140156B1 KR 101140156 B1 KR101140156 B1 KR 101140156B1 KR 1020090060365 A KR1020090060365 A KR 1020090060365A KR 20090060365 A KR20090060365 A KR 20090060365A KR 101140156 B1 KR101140156 B1 KR 101140156B1
- Authority
- KR
- South Korea
- Prior art keywords
- salt
- mulberry leaf
- powder
- temperature
- mulberry
- Prior art date
Links
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
본 발명은 산성 성분의 천일염을 600~800℃에서 전기로에서 구워 오염된 유기물을 제거하고 pH 10~11의 알칼리성 소금으로 변형시켜, 쓴맛을 없애고 맛이 부드럽고 짠맛과 단맛이 나고, 뽕잎 추출물 또는 이로부터 얻은 뽕잎 가공분말에 포함된 환원당 및 당류, 아미노산, 사포닌, 비타민류, 가바(GABA), 루틴(Rutin), DNJ(혈당강하물질) 및 미네랄 등에 의하여 영양학적으로 균형을 이루면서 음식의 감칠맛을 높인 건강 기능성 천연 뽕잎 소금을 제조하는 방법에 관한 것이다.The present invention is to remove the contaminated organics by baking natural salts of acidic ingredients in an electric furnace at 600 ~ 800 ℃ and transformed into alkaline salts of pH 10 ~ 11, eliminating bitterness, taste smooth and salty and sweet, mulberry leaf extract or Reduced sugars, sugars, amino acids, saponins, vitamins, GABA, rutin, DNJ (hypoglycemic lowering substance) and minerals contained in the processed mulberry leaf powder to enhance the taste of food It relates to a method for producing a functional natural mulberry leaf salt.
Description
본 발명은 뽕잎을 이용한 기능성 소금의 제조방법에 관한 것으로, 좀 더 구체적으로는 뽕잎에 함유된 환원당 및 당류, 아미노산, 사포닌, 비타민류, 가바(GABA), 루틴(Rutin), DNJ(혈당강하물질) 및 미네랄 등에 의해 음식의 감칠맛을 높일 수 있는 뽕잎을 이용한 기능성 소금의 제조방법에 관한 것이다.The present invention relates to a method for preparing functional salt using mulberry leaves, and more specifically, reducing sugars and sugars contained in mulberry leaves, amino acids, saponins, vitamins, GABA, rutin, DNJ (hypoglycemic lowering substance) It relates to a method for producing functional salts using mulberry leaves that can enhance the rich taste of food by) and minerals.
소득수준이 높아지면서 건강과 웰빙(로하스)이 현대인의 삶에 중요한 가치가 되어버린 요즘, 암 다음으로 고혈압, 당뇨와 같은 성인병에 의한 사망률이 높아져 사회문제화 되고 있다. 이러한 문제의 하나는 미네랄 함유량이 낮고 나트륨 함량이 높은 화학 정제 소금 섭취량이 많아 발생하는 현상이다.Nowadays, health and well-being (LOHAS) have become an important value in the lives of modern people as income levels rise. Next to cancer, the mortality rate of adult diseases such as high blood pressure and diabetes is increasing, and social problems are becoming more common. One such problem is the high chemical intake of low mineral content and high sodium content.
최근 들어, 대한민국의 소중한 자원인 천일염이 광물질에서 식품으로 인정받게 되었다. 그러나 천일염은 연안 해안의 바닷물의 오염으로 인하여 미량이나마 유기물 및 중금속을 함유하고 있고, 소금의 간수에 황산이온, 아황산이온, 염화마그네슘 등을 함유하고 있어 쓴맛과 약산성을 띄고 있어 요즘 염전 사업장에서나 대기 업 식품업체에서도 소금을 고온으로 구워 천일염의 단점을 극복한 구운 소금을 출시하고 있다.Recently, sun salt, a precious resource of Korea, has been recognized as a food in minerals. However, natural salts contain trace amounts of organic matter and heavy metals due to the contamination of seawater on the coastal coast, and salt water contains sulfate ions, sulfite ions, magnesium chloride, etc., and has a bitter taste and weak acidity. Food companies are also launching grilled salts that overcome the shortcomings of sun salt by baking salt at high temperatures.
한편, 죽염은 세포 생신작용(生新作用)을 하는 대나무와 살균으로 부패를 방지하는 소금을 소성로(furnace)에서 고열로 반복 처리함으로써, 이들이 가지고 있는 약효를 최대한 증진시킨 가공소금의 일종이다. 이렇게 만들어진 죽염은 민간에서 널리 소화계 계통의 치료제 및 각종 염증완화제 등으로 널리 이용되어 왔다.Bamboo salt, on the other hand, is a kind of processed salt that maximizes the medicinal effect of these by repeatedly treating the bamboo which has the cell's new function (生 新 作用) and the salt that prevents corruption by sterilization at high temperature in a furnace. Bamboo salts made in this way has been widely used in the private sector as a therapeutic agent and various anti-inflammatory agents of the digestive system.
죽염은 대나무 통 속에 다져놓은 천일염을 소나무 숯을 사용하여 가마에서 한두 번 구워 죽염을 제조하는 것이 상례였으나, 오늘날 죽염의 효능이 널리 알려지면서부터 약리효과를 보다 증대시킬 목적으로 죽염을 가마에서 굽는 과정을 8번 내지 10번 정도 반복하여 제조하는 것이 일반적이다.Bamboo salt is commonly used to prepare bamboo salt by baking the sun-dried salt in bamboo barrel once or twice in a kiln using pine charcoal.However, the process of baking bamboo salt in kiln for the purpose of increasing the pharmacological effect from the popularity of bamboo salt is widely known today. It is common to prepare 8 to 10 times by repeating.
즉, 천일염을 대나무 통 속에 다져 넣고 통 입구를 황토를 반죽하여 봉한 다음, 대나무 통들을 가마에 쌓아 소나무 숯을 때서 고온으로 가열하고, 구워진 죽염덩어리를 가루로 만들어 다시 대나무 통 속에 다져 넣고 동일 조건에서 가열하는 일을 총 8회 반복한 다음에, 9번째에서는 송진가루를 장작 위에 뿌리고 1,300~1,700℃로 가열하면 소금이 용융되어 용암처럼 흘러내리는데, 이것이 식어서 굳은 후 분쇄하면 죽염이 완성된다.In other words, chopped sea salt into a bamboo barrel and knead the barrel's mouth by kneading it. Then, the bamboo barrels are stacked in a kiln, and the pine charcoal is heated to a high temperature. After heating eight times in total, in the ninth, sprinkling powder is sprinkled on firewood and heated to 1,300 ~ 1,700 ℃, and the salt melts and flows like lava.
이러한 죽염은 민간에 널리 공지되어 있는 여러 가지 방법으로 제조될 수 있다. 그러나 그 제조방법이 일정하지 못하고 이에 따라 제품들 또한 그 구성성분이 균일하지 못한 문제점과 효능효과가 일정하지 못하거나, 우수하지 못한 문제점들이 있었다.Such bamboo salt can be prepared by various methods well known to the public. However, the manufacturing method is not constant, and accordingly, the products also have problems that the components are not uniform and the efficacy effect is not constant or excellent.
또한 대나무 통에 넣어 9번 구워 만든 죽염은 한방에서 높은 약성을 인정받지만 시중에 유통되는 죽염을 보면 대부분 검정색 단계에 머물고 있는데, 이는 일반적인 방법으로 구운 것으로 대나무가 연소되면서 숯이나 타르가 남아 있으며, 정상적인 것은 완전히 재가 되어 옅은 잿빛이 나야 한다. 즉 죽염은 일정기간 약으로써는 그 가치가 높으나 오랫동안 식품으로서 섭취하는 것은 위험하다고 인식되어 소비자로부터 외면받고 있는 실정이다.In addition, bamboo salt made by baking 9 times in bamboo barrels is highly acknowledged in one shot, but most of the bamboo salts on the market stay in the black phase, which is baked in the usual way, and as bamboo burns, charcoal or tar remains. It must be fully ashed and light grey. In other words, bamboo salt has a high value as a medicine for a certain period of time, but it is considered as dangerous to consume as a food for a long time and is ignored by consumers.
이러한 문제점을 해결하기 위하여 특허문헌 1에서는 천일염을 300~400℃에서 1시간 동안 열처리한 후 자연 냉각시킨 소금에 질소가스를 주입하여 혐기 처리한 뽕잎분말을 교반형 반응기에 소금과 함께 혼합하여 뽕잎분말이 첨가된 소금을 제조하는 방법을 개시하고 있다.In order to solve this problem, Patent Document 1 heat-treated the natural salt at 300 ~ 400 ℃ for 1 hour, and then injected the anaerobic mulberry leaf powder by injecting nitrogen gas into the naturally cooled salt mixed with salt in a stirred reactor, mulberry leaf powder A method for producing this added salt is disclosed.
특허문헌 2에서는 죽염에 녹차, 다시마, 연잎, 대나무잎, 뽕잎, 감잎, 솔잎의 성분이 함유된 저염도 기능성 소금의 제조 방법을 개시하고 있다.Patent document 2 discloses the manufacturing method of the low salt functional salt in which bamboo salt contained the components of green tea, a kelp, a lotus leaf, a bamboo leaf, a mulberry leaf, a persimmon leaf, and a pine needle.
이러나, 이러한 방법들은 뽕잎을 분말 형태로 첨가함으로써 뽕잎의 영양성분(유효성분)을 인체에서 섭취하기가 어려울 뿐만 아니라, 맛 측면에서도 떨어지는 단점이 있다.However, these methods are not only difficult to ingest nutrients (active ingredients) of the mulberry leaves in the human body by adding the mulberry leaves in the form of powder, there is a disadvantage in terms of taste.
특허문헌 1: 한국 공개특허 제2001-0025540호Patent Document 1: Korean Patent Publication No. 2001-0025540
특허문헌 2: 한국 공개특허 제2005-0080502호Patent Document 2: Korean Patent Publication No. 2005-0080502
이에 본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로서, 본 출원인이 수많은 연구를 거듭하던 중 뽕잎 추출물 또는 상기 추출물로부터 얻은 뽕잎 가공분말을 이용하여 뽕잎의 유효성분을 구운 소금에 균일하게 혼합시켜 맛과 영양학적으로 균형을 이룬 기능성 소금의 제조방법을 개발하였고, 본 발명은 이에 기초하여 완성되었다.Accordingly, the present invention was devised to solve the above problems, and the applicant has mixed the active ingredient of the mulberry leaf with the salt mixed with the mulberry leaf extract or the mulberry leaf processed powder obtained from the extract during repeated studies. We have developed a process for preparing functional salts that are balanced nutritionally and nutritionally, and the present invention has been completed based on this.
따라서, 본 발명의 목적은 뽕잎 추출물 또는 상기 추출물로부터 얻은 뽕잎 가공분말을 이용하여 기존의 죽염과 거의 동일한 성분을 가지면서, 부가적으로 환원당 및 당류, 아미노산, 사포닌, 비타민류, 가바(GABA), 루틴(Rutin), DNJ(혈당강하물질) 및 미네랄 등의 영양성분을 소금에 포함시킴으로써 음식의 감칠맛을 높이고 영양학 및 건강학적으로 기능성을 부가한 뽕잎을 이용한 기능성 소금의 제조방법을 제공하는 데 있다.Therefore, an object of the present invention using a mulberry leaf extract or a mulberry leaf processed powder obtained from the extract having almost the same components as conventional bamboo salt, additionally reducing sugars and sugars, amino acids, saponins, vitamins, GABA, The present invention provides a method for preparing functional salts using mulberry leaves, which enhances the flavor of food and adds nutritional and health functionalities by including nutrients such as rutin, DNJ (hypoglycemic substance) and minerals in salt.
상기 목적을 달성하기 위한 본 발명의 뽕잎을 이용한 기능성 소금의 제조방법(이하 "제1발명"이라고 함)은:Method for producing a functional salt using a mulberry leaf of the present invention (hereinafter referred to as "first invention") to achieve the above object:
뽕잎 분말 20~50중량%와 물 50~80중량%를 혼합하고, 상기 혼합물을 간접 열로 가열하여 혼합액을 추출한 다음, 상기 여과 추출된 추출액을 당도 50~80 Brix로 농축시킨 후, 상기 농축액을 1~4℃의 저온에서 숙성시키고, 상기 숙성된 농축액을 동결건조 또는 진공건조시켜 분말화시켜 제조된 뽕잎 가공분말을 제공하는 단계; 천일염을 600~800℃에서 가열하여 오염된 유기물이 제거된 구운 소금을 제공하는 단계; 상기 구운 소금을 분쇄하는 단계; 및 상기 뽕잎 가공분말 1~10중량%와 구운 소금 분말 90~99중량%를 혼합시키는 단계;를 포함하는 것을 특징으로 한다.20-50% by weight of mulberry leaf powder and 50-80% by weight of water are mixed, and the mixture is heated by indirect heat to extract a mixed solution, and then the filtrate is concentrated to 50-80 Brix sugar content, and then the concentrate is 1 Aging at low temperature of ˜4 ° C., and lyophilizing or vacuum drying the mature concentrate to provide a mulberry leaf processed powder prepared by powdering; Heating the natural salt at 600 to 800 ° C. to provide baked salt from which contaminated organics have been removed; Grinding the grilled salt; And mixing 1 to 10% by weight of the mulberry leaf processed powder and 90 to 99% by weight of the roasted salt powder.
상기 목적을 달성하기 위한 본 발명의 또 다른 뽕잎을 이용한 기능성 소금의 제조방법(이하 "제2발명"이라고 함)은:Method for producing a functional salt using another mulberry leaf of the present invention (hereinafter referred to as "second invention") to achieve the above object:
뽕잎 분말 20~50중량%와 물 50~80중량%를 혼합하고, 상기 혼합물을 간접 열로 가열하여 혼합액을 추출한 다음, 상기 여과 추출된 추출액을 당도 5~20 Brix로 농축시킨 후, 상기 농축액을 1~4℃의 저온에서 숙성시켜 제조된 뽕잎 추출액을 제공하는 단계; 천일염을 600~800℃에서 가열하여 오염된 유기물이 제거된 구운 소금을 제공하는 단계; 상기 구운 소금을 분쇄하는 단계; 상기 뽕잎 추출액 1~20중량%와 구운 소금 분말 80~99중량%를 혼합시키는 단계; 및 상기 혼합물을 건조 및 분쇄시키는 단계;를 포함하는 것을 특징으로 한다.20-50 wt% of mulberry leaf powder and 50-80 wt% of water are mixed, and the mixture is heated by indirect heat to extract a mixed solution. Providing the mulberry leaf extract prepared by aging at a low temperature of ~ 4 ℃; Heating the natural salt at 600 to 800 ° C. to provide baked salt from which contaminated organics have been removed; Grinding the grilled salt; Mixing the mulberry leaf extract 1 ~ 20% by weight and the roasted salt powder 80 ~ 99% by weight; And drying and pulverizing the mixture.
상기 제1발명 또는 제2발명에 있어서, 상기 추출 단계는 고압 추출기에 장착된 증기보일러의 100~140℃의 간접 열에 의해 20~30시간 정도 끓여 수행되는 것을 특징으로 한다.In the first invention or the second invention, the extraction step is characterized in that boiled for 20 to 30 hours by indirect heat of 100 ~ 140 ℃ of the steam boiler mounted on the high pressure extractor.
상기 제1발명에 있어서, 상기 농축은 -1.5기압(atm) 및 45~70℃의 온도에서 6~24시간 동안 수분을 증발시켜 농축시키는 것을 특징으로 한다.In the first invention, the concentration is characterized in that the concentration by evaporating the water for 6 to 24 hours at a temperature of -1.5 atm (45) and 45 ~ 70 ℃.
상기 제2발명에 있어서, 상기 농축은 45~70℃의 온도에서 6~24시간 동안 수 분을 증발시켜 농축시키는 것을 특징으로 한다.In the second invention, the concentration is characterized in that concentrated by evaporating the water for 6 to 24 hours at a temperature of 45 ~ 70 ℃.
상기 제1발명 또는 제2발명에 있어서, 상기 숙성은 10~40일 동안 수행되는 것을 특징으로 한다.In the first or second invention, the aging is characterized in that it is carried out for 10 to 40 days.
상기 제1발명에 있어서, 상기 동결건조는 -1~-3㎏/㎠의 압력 및 -65~-90℃의 온도에서 수행되고, 상기 진공건조는 -1~-3㎏/㎠의 압력 및 50~80℃의 온도에서 수행되는 것을 특징으로 한다.In the first invention, the lyophilization is carried out at a pressure of -1 ~-3kg / ㎠ and a temperature of -65 ~ -90 ℃, the vacuum drying is a pressure of -1 ~-3kg / ㎠ and 50 It is characterized in that it is carried out at a temperature of ~ 80 ℃.
상기 제2발명에 있어서, 상기 건조단계는 60~110℃의 온도에서 소금의 함수율이 1% 이하까지 수행되는 것을 특징으로 한다.In the second invention, the drying step is characterized in that the water content of the salt is carried out to 1% or less at a temperature of 60 ~ 110 ℃.
본 발명은 뽕잎의 유효 성분을 추출물 또는 가공분말 형태로 구운 소금 분말에 첨가하여 죽염 또는 천일염이 가지고 있는 영양학적인 단점을 보완한 효과가 있다.The present invention has the effect of supplementing the nutritional disadvantages of bamboo salt or sun salt by adding the active ingredient of mulberry leaf to the salt powder baked in the form of extract or processed powder.
따라서, 인체에 유해한 성분이 들어 있지 않으면서, 한방의학에서 필요로 하는 약성이 높은 소금생산이 가능하며, 환원당 및 당류, 아미노산, 사포닌, 비타민류, 가바(GABA), 루틴(Rutin), DNJ(혈당강하물질) 및 미네랄 등이 함유되어 음식의 감칠맛을 높일 뿐만 아니라 영양학 및 건강학적으로 기능성을 부여한 천연 조미 소금을 제공할 수 있다.Therefore, it does not contain harmful ingredients to the human body, it is possible to produce salts of high weakness needed by oriental medicine, reducing sugars and sugars, amino acids, saponins, vitamins, GABA, Rutin, DNJ ( It contains high blood sugar substances) and minerals to enhance the taste of food as well as provide natural seasoning salts that are nutritionally and healthly functional.
이하 본 발명을 좀 더 구체적으로 살펴보면 다음과 같다.Looking at the present invention in more detail as follows.
전술한 바와 같이, 종래의 죽염은 기계문명의 발달이 이루어지지 않은 상태에서 천일염에 죽력(대나무 기름)을 함유시킬 방법이 없어서 외부열을 이용하여 내부에 넣어둔 소금에 스며들게 하여 높이 6~7㎝, 직경 50~100㎜의 소금기둥을 1회 소성할 때 5~7㎜ 밖에 죽력이 침투하지 못하는 관계로 9회 반복하여 소금에 죽력을 침투하는 과정에서 소금과 죽력의 합성으로 제조된 죽염은 민간에서 널리 소화계 계통의 치료제 및 각종 염증완화제 등으로 널리 이용되어 왔다.As described above, the conventional bamboo salt has no way to contain bamboo salt (bamboo oil) in the natural salt in the state of the development of mechanical civilization, so that the salt is soaked into the salt stored inside by using external heat 6 ~ 7㎝ Bamboo salt made by the synthesis of salt and bamboo salt in the process of penetrating the salt into salt repeatedly was repeated 9 times because only 5-7 mm of salt could penetrate when firing a salt column of 50-100 mm in diameter. It has been widely used as a therapeutic agent and various anti-inflammatory agents of the digestive system.
그러나, 대나무의 수분함유 및 재질의 상이와, 천일염의 수분 함유량 및 재질의 상이한 재질로 제조된 죽염 또한 품질이 상이하여, 사용시 많은 어려움이 있어 왔으나, 본 발명에서는 뽕잎의 추출물 또는 이로부터 가공된 분말 형태로 제조한 다음, 상기 뽕잎 추출물 또는 가공분말과 천일염을 일정하게 배합하여 동일한 조건으로 동일한 품질의 뽕잎 소금을 제조하는 방법을 개발하였다.However, bamboo salts made of different materials of water content and material of bamboo salt and water content of bamboo salt also differ in quality, and have had many difficulties in use, but in the present invention, extract of mulberry leaf or powder processed therefrom After the preparation in the form, the mulberry leaf extract or a process powder and sun salt were constantly formulated to develop a method for producing mulberry leaf salt of the same quality under the same conditions.
뽕잎에는 콜레스테롤과 중성지질을 떨어뜨리는 가바(GABA) 성분이 풍부하여 혈압을 낮추고, 루틴(Rutin)은 모세혈관을 강화해 출혈성 질환이 있는 병에 좋으며, 혈당강하 물질인 DNJ 성분이 혈당을 떨어뜨려 당뇨에 좋다. 또한, 동의보감에 따르면, “뽕잎은 각기병과 몸이 붓는 증세, 당뇨병, 중풍 등의 증세에 좋다”라고 기재되어 있으며, 뽕잎은 철분, 칼슘을 비롯한 50여종의 미량 효소들이 다량 함유되어 있다. 뽕잎만큼 이렇게 많은 종류의 미량원소가 존재하는 식물은 매우 드물다.Mulberry leaves are rich in GABA, which lowers cholesterol and neutral lipids, which lowers blood pressure. Rutin strengthens capillaries and is good for hemorrhagic diseases. DNJ, a hypoglycemic substance, drops blood sugar. Good for diabetes In addition, according to the agreement, "Mulberry leaves are good for symptoms of swelling, body swelling, diabetes, paralysis, etc.", and mulberry leaves contain a large amount of 50 kinds of trace enzymes including iron, calcium. Very few plants have so many kinds of trace elements as mulberry leaves.
일반적인 뽕잎의 성분은 하기 표 1과 같다.Common mulberry leaves are shown in Table 1 below.
본 발명에서 뽕잎 추출물 또는 이로부터 얻는 가공분말의 제조는 먼저, 뽕잎을 잘 분쇄한다. 뽕잎은 환원당 및 당류, 아미노산, 사포닌, 비타민류, 가바(GABA), 루틴(Rutin), DNJ(혈당강하물질) 및 미네랄과 같은 영양학적으로 유효한 성분을 다량 함유하고 있다.In the present invention, the preparation of the mulberry leaf extract or the processed powder obtained therefrom, first, the mulberry leaves are finely ground. Mulberry leaves contain large amounts of nutritionally effective ingredients such as reducing sugars and sugars, amino acids, saponins, vitamins, GABA, Rutin, DNJ (hypoglycemic substances) and minerals.
기존에 이러한 뽕잎은 주로 뽕잎을 직접 분쇄한 분말 형태로 사용되었으나, 추출물 또는 이로부터 얻은 가공분말 형태로는 거의 사용된 바 없는 실정이다. 본 발명에 사용된 용어 “뽕잎분말”은 뽕잎을 분쇄한 상태를 의미하고, “뽕잎 가공분말”은 상기 뽕잎분말로부터 얻은 추출물을 가공하여 얻은 분말을 의미한다.Conventionally, the mulberry leaf was mainly used in the form of a powder directly pulverized mulberry leaf, it is almost never used as an extract or processed powder form obtained therefrom. The term “mulberry leaf powder” used in the present invention means a state in which the mulberry leaves are pulverized, and “mulberry leaf processed powder” means a powder obtained by processing an extract obtained from the mulberry leaf powder.
본 발명의 바람직한 뽕잎은 식초가 혼합된 물에서 뽕잎의 겉 표면의 먼지와 이물질을 깨끗이 씻어 제거한 후, 열풍 건조기에서 건조한 다음, 분쇄기에서 40~100메쉬 정도로 분쇄하여 준비한다.Preferred mulberry leaves of the present invention to remove the dirt and foreign substances on the outer surface of the mulberry leaves in water mixed with vinegar, and then dried in a hot air dryer, and then prepared by grinding about 40 to 100 mesh in a grinder.
본 발명의 바람직한 일 실시 예에 따르면, 온도를 180℃이상 높일 수 있는 고압 추출기에 뽕잎 분말 20~50중량%와 물 50~80중량%를 혼합한다. 상기 혼합비는 뽕잎의 유효 성분의 추출효과가 효율적인 통상적인 범위이다.According to a preferred embodiment of the present invention, 20-50% by weight of mulberry leaf powder and 50-80% by weight of water are mixed in a high-pressure extractor that can increase the temperature of more than 180 ℃. The mixing ratio is a conventional range in which the extraction effect of the active ingredient of the mulberry leaves is efficient.
그 다음, 영양성분의 파괴를 방지하기 위하여 증기보일러와 같은 간접 열로 혼합물을 끓인다. 이때 물의 온도는 추출효율과 영양파괴를 최소화하기 위하여 100~140℃의 범위, 바람직하게는 100~120℃로 설정한 다음, 20~30시간 정도 끓여 추출작업을 계속한다.The mixture is then boiled with indirect heat, such as a steam boiler, to prevent destruction of the nutrients. At this time, the water temperature is set in the range of 100 ~ 140 ℃, preferably 100 ~ 120 ℃ to minimize the extraction efficiency and nutrient destruction, and then boil for 20 to 30 hours to continue the extraction work.
이렇게 추출기에서 추출된 수용액은 여과과정을 거친 다음, 뽕잎 추출물 또는 이로부터 얻은 가공분말 형태로 제조될 수 있다.The aqueous solution extracted in this extractor may be manufactured in the form of mulberry leaf extract or processed powder obtained from the filtration process.
뽕잎 가공분말 형태로 제조하는 경우, 상기 뽕잎 추출물을 진공과 감압이 가능한 농축기에서 -1.5기압(atm) 및 45~70℃의 온도에서 6~24시간 동안 수분을 증발시켜 당도 50~80 Brix로 농축한다. 상기 농축물의 당도가 50 Brix 미만이면 분말화시키는데 건조시간이 길어지고, 80 Brix를 초과하면 농축물의 점성이 너무 커서 분말가공이 용이하지 않은 경향이 있다.When the mulberry leaf is manufactured in the form of powder, the mulberry leaf extract is concentrated in a sugar content of 50 to 80 Brix by evaporating water at a temperature of -1.5 atm and 45 to 70 ° C. for 6 to 24 hours in a condenser capable of vacuum and reduced pressure. do. If the sugar content of the concentrate is less than 50 Brix, the drying time is long for powdering. If the sugar content of the concentrate is greater than 80 Brix, the viscosity of the concentrate is too large and powder processing tends to be difficult.
본 발명에서 뽕잎 추출물을 제조하는 경우, 상기 추출된 수용액을 농축기에서 45~70℃의 온도에서 6~24시간 동안 수분을 증발시켜 당도 5~20 Brix로 농축한다. 상기 농축물의 당도가 5 Brix 미만이면 후속하는 건조공정에서 건조시간이 길어지고, 20 Brix를 초과하면 농축물의 점성이 너무 커서 소금과의 혼합가공이 용이하지 않은 경향이 있다.When preparing the mulberry leaf extract in the present invention, the extracted aqueous solution is evaporated at 6 ~ 24 hours at a temperature of 45 ~ 70 ℃ in a condenser to concentrate the sugar to 5 ~ 20 Brix. If the sugar content of the concentrate is less than 5 Brix, the drying time is long in a subsequent drying process, and if the sugar content is more than 20 Brix, the viscosity of the concentrate is too large to be easily mixed and mixed with salt.
이렇게 농축된 농축물을 2차 여과 후에도 침전물을 완전하게 제거하면서 고품질의 순도가 높은 뽕잎 추출물을 생산하기 위하여 1~4℃의 저온(냉장고)에서 10~40일 정도 숙성시키고, 3차 여과를 하면 적갈색의 맑고 투명한 뽕잎 추출물을 제조할 수 있다.This concentrated concentrate is completely removed after the second filtration and aged for 10 to 40 days at low temperature (refrigerator) of 1-4 ° C. in order to produce high quality, high-purity mulberry leaf extract. Reddish brown clear mulberry leaf extract can be prepared.
본 발명에서는 뽕잎 가공분말을 제조하기 위해, 숙성된 50~80 Brix로 농축된 농축액을 동결건조 또는 진공건조시켜 분말화시킨다. 상기 동결건조는 -1~-3㎏/㎠의 압력 및 -65~-90℃의 온도에서 수행되고, 상기 진공건조는 -1~-3㎏/㎠의 압력 및 50~80℃의 온도에서 수행된다. 이러한 동결건조 및 진공건조 조건은 다양하게 변화될 수 있지만, 뽕잎의 영양분 파괴를 최소화하고, 제조 효율을 고려하여 상기 조건이 바람직하다.In the present invention, to prepare a mulberry leaf processed powder, the concentrated solution concentrated to aged 50 ~ 80 Brix is lyophilized or vacuum-dried to powder. The freeze drying is performed at a pressure of -1 to -3 kg / cm 2 and a temperature of -65 to -90 ° C, and the vacuum drying is performed at a pressure of -1 to -3 kg / cm 2 and a temperature of 50 to 80 ° C. do. Such lyophilization and vacuum drying conditions can be varied, but the above conditions are preferable in consideration of minimizing nutrient destruction of mulberry leaves and manufacturing efficiency.
이렇게 제조된 본 발명의 뽕잎 추출물 또는 이로부터 얻은 뽕잎 가공분말은 맛이 달고 본성은 차고 독이 없으며, 가열 추출방법을 사용하였기 때문에 환원당 및 당류, 아미노산, 사포닌, 비타민류, 가바(GABA), 루틴(Rutin), DNJ(혈당강하물질) 및 미네랄 등이 파괴되지 않고 함유되었다.The mulberry leaf extract of the present invention or the mulberry leaf processed powder obtained therefrom has a sweet taste and is not cold and poisonous, and because of the heat extraction method, reducing sugars and sugars, amino acids, saponins, vitamins, GABA, rutin ( Rutin), DNJ (hypoglycemic substance) and minerals were contained without destroying.
한편, 본 발명에 따르면, 먼저 소금은 전남 신안군 섬 지역에서 5~8월중 장마철을 제외한 기간에 생산된 소금을 구입하여 천일염을 1,000rpm 이상 되는 고속탈수기나 데칸다를 이용하여 쓴맛의 원인인 간수를 90~95%이상 제거한다.On the other hand, according to the present invention, first, the salt is purchased in the period except during the rainy season in Sinan-gun island region of Jeonnam by using a high-speed dehydrator or decanda that is 1000 rpm more than 1000 rpm, the salt water causes the bitter taste Remove at least 95%
간수를 제거한 천일염(pH 5~6. 약산성)을 1,300℃의 온도에서도 깨어지지 않는 세라믹 용기에 담아, 타르나 다이옥신 발생이 염려되는 재래식 가마나 가스 가마 대신, 열선가열방식의 전기로에서 600~800℃로 8~12시간 정도 가열하여 불순물을 제거한다. 천일염을 전기로에서 7시간 정도 가열하면 800℃ 내외가 된다. 800℃ 온도상태로 5시간 범위내에서 가열한 후 전원을 차단하여 서서히 식혀 100℃ 이하에서 백색의 소금 덩어리를 생산하였다.Natural salt (pH 5 ~ 6, weakly acidic) removed from the water is placed in a ceramic container that does not break even at temperatures of 1,300 ° C. Instead of conventional or gas kilns that may cause tar or dioxin, 600-800 ° C in an electric furnace By heating for 8 ~ 12 hours to remove impurities. When sun salt is heated in electric furnace for 7 hours, it becomes around 800 ℃. After heating at 800 ° C. in the range of 5 hours, the power was cut off and slowly cooled to produce a white salt mass at 100 ° C. or lower.
이러한 백색의 소금 덩어리는 소금의 쓴맛과 산성의 원인인 황산이온, 아황산이온은 제거하여, 극미량의 황 성분만 존재하게 하고, 염화마그네슘은 산화마그네슘으로 바꾸어 맛이 부드럽고 쓴맛이 나지 않고 짠맛과 단맛이 나는 소금을 만든다. 이렇게 재결정된 백색의 소금 덩어리를 자연석 롤러가 부착된 저속 분쇄기에서 분쇄한다.This white salt mass removes sulfate ions and sulfite ions, which cause the bitter taste and acidity of the salt, so that only a small amount of sulfur is present.Magnesium chloride is converted to magnesium oxide, which is soft and tasteless, salty and sweet. I make salt The white salt mass recrystallized in this way is ground in a low speed grinder with a natural stone roller.
뽕잎 추출물로 얻은 뽕잎 가공분말인 경우는 1~10중량%의 뽕잎 가공분말을 90~99중량%의 구운 소금 분말과 혼합한다. 뽕잎 추출물인 경우, 액체분사장치가 장착된 스테인리스 동력 혼합기에서 1~20중량%의 뽕잎 추출물을 80~99중량%의 구운 소금 분말과 혼합한다.In the case of the mulberry leaf processed powder obtained from the mulberry leaf extract, 1 ~ 10% by weight of the mulberry leaf processed powder is mixed with 90 ~ 99% by weight of the baked salt powder. In the case of the mulberry leaf extract, 1 to 20% by weight of the mulberry leaf extract is mixed with 80 to 99% by weight of the roasted salt powder in a stainless steel power mixer equipped with a liquid spraying device.
상기 뽕잎 가공분말의 혼합비가 1중량% 미만이면 뽕잎 소금의 기능성이 약해지고, 10중량%를 초과하면 부드럽고 감칠맛 나는 소금을 생산할 수 없다. 뽕잎 추출물의 혼합비가 1중량% 미만이면 뽕잎 소금의 기능성이 약해지고, 20중량%를 초과하면 혼합작업에 어려움이 있고 부드럽고 감칠맛 나는 소금을 생산할 수 없다.When the mixing ratio of the mulberry leaf processed powder is less than 1% by weight, the functionality of the mulberry leaf salt is weakened, when it exceeds 10% by weight can not produce a soft and savory salt. If the mixing ratio of the mulberry leaf extract is less than 1% by weight, the functionality of the mulberry leaf is weakened, and if it exceeds 20% by weight, it is difficult to mix and produce a soft and rich salt.
본 발명에 따른 뽕잎 추출물 또는 이로부터 얻은 뽕잎 분말에는 환원당 및 당류, 아미노산, 사포닌, 비타민류, 가바(GABA), 루틴(Rutin), DNJ(혈당강하물질) 및 천연 미네랄 등이 들어 있어 음식의 감칠맛을 높이는 천연 조미 소금을 생산할 수 있다.The mulberry leaf extract according to the present invention or the mulberry leaf powder obtained therefrom contains reducing sugars and sugars, amino acids, saponins, vitamins, GABA, Rutin, hypoglycemic substances (DNJ) and natural minerals, etc. It can produce natural seasoning salts.
한편, 뽕잎 추출물을 소금과 혼합시킨 경우, 전기식 열선 통풍 건조기에서 60~110℃ 온도로 12시간 이상 건조하여 함수율이 1%이하가 되도록 건조시킨 다음, 건조 작업으로 굳어진 뽕잎 소금을 자연석 롤러가 부착된 저속 분쇄기에서 2차 분쇄하여 본 발명의 뽕잎 소금을 얻는다.On the other hand, when the mulberry leaf extract is mixed with salt, dried over 60 hours at 60 ~ 110 ℃ temperature in an electric hot-air ventilation dryer to dry the water content less than 1%, and then the mulberry leaf salt hardened by the drying operation is attached to the natural stone roller The second mill is pulverized in a low speed mill to obtain the mulberry leaf salt of the present invention.
이러한 뽕잎 소금은 국내산 천일염을 가공하여 만든 것으로서 인체에 유해한 물질은 제거되고, 유용한 미네랄 성분 및 인체에 각종 유익한 성분이 함유된 국내 최고의 천연 웰빙 소금이다.Such mulberry leaf salt is made by processing the domestic natural salt, harmful substances to the human body is removed, and is the best natural well-being salt in Korea containing useful minerals and various beneficial ingredients to the human body.
이하 실시 예를 통하여 본 발명을 좀 더 구체적으로 설명하지만, 하기 예에 본 발명의 범주가 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to the following Examples.
실시 예 1Example 1
세척 건조과정을 거쳐 약 40~100메쉬로 분쇄된 뽕잎 분말 40중량%와 물 60중량%의 비율로 혼합하였다. 상기 혼합물을 고압 추출기에 장착된 증기보일러의 약 120℃의 간접 열에 의해 약 25시간 정도 끓여, 혼합액의 추출 및 여과기에 의한 1차 여과 후 혼합액을 추출하였다.After washing and drying, the mixture was mixed in a ratio of 40% by weight of mulberry leaf powder and 60% by weight of water. The mixture was boiled for about 25 hours by indirect heat of about 120 ° C. of a steam boiler mounted on a high pressure extractor, and the mixed liquid was extracted after extraction of the mixed liquid and primary filtration by a filter.
고압 추출기에서 여과 추출된 혼합액을 이송펌프 및 배관에 의해 진공과 감압이 가능한 농축기로 이송한 다음, 이송된 혼합액을 농축기(-1.5기압(atm))에 장착된 증기보일러의 약 60℃의 열로 약 18시간 가열시키고, 열교환기에 의해 수분을 증발시켜 당도 약 70 Brix로 농축한 다음, 여과기에 의한 2차 여과 후 농축액을 추출하였다.The mixed solution filtered by the high pressure extractor is transferred to a condenser capable of vacuum and decompression by a transfer pump and a pipe, and then the conveyed mixture is heated at about 60 ° C. in a steam boiler mounted on the concentrator (-1.5 atm). After heating for 18 hours, the water was evaporated by a heat exchanger to concentrate the sugar to about 70 Brix, and then the concentrate was extracted after the second filtration by a filter.
상기 추출된 농축액을 약 2℃의 저온냉장고에서 20일간 정도 숙성시킨 다음, 여과기에 의한 3차 여과 후, 숙성액을 추출하여서 적갈색의 맑고 투명한 뽕잎 추출물을 얻었다. 상기 뽕잎 추출물을 채반에 담아 약 -2㎏/㎠의 압력 및 약 -70℃의 온도로 유지되는 건조로에서 건조시켜 고상의 뽕잎 추출물을 얻고, 이를 약 400메쉬 이상으로 분쇄하여 뽕잎 가공분말을 얻었다.The extracted concentrate was aged for about 20 days in a low temperature freezer at about 2 ℃, and after the third filtration by a filter, the mature solution was extracted to obtain a reddish brown clear mulberry leaf extract. The mulberry leaf extract was placed in a rice tray and dried in a drying furnace maintained at a pressure of about -2 kg / ㎠ and a temperature of about -70 ° C. to obtain a solid mulberry leaf extract, which was ground to about 400 mesh or more to obtain a mulberry leaf processed powder.
한편, 천일염을 1,000rpm의 고속탈수기에서 간수를 약 95% 제거한 다음, 열선 가열 방식의 전기로에서 약 800℃로 약 12시간 정도 소금을 가열하였다. 천일염을 7시간 정도 가열하면 800℃ 내외가 된다. 800℃ 온도 상태로 5시간 범위내에서 가열한 후 전원을 차단하여 서서히 식혀 100℃이하에서 백색의 소금 덩어리를 생산하였고, 이를 저속의 자연석 롤러 분쇄기를 이용하여 약 15메쉬 이하로 분쇄하였다.Meanwhile, about 95% of the natural salt was removed from the high speed dehydrator at 1,000 rpm, and the salt was heated at about 800 ° C. for about 12 hours in an electric furnace of a hot wire heating method. After heating the sun salt for about 7 hours, the temperature becomes about 800 ° C. After heating at 800 ° C. in a temperature range of 5 hours, the power was cut off and slowly cooled to produce a white salt mass below 100 ° C., which was pulverized to about 15 mesh or less using a low-speed natural stone roller grinder.
이렇게 얻은 구운 소금 분말 95중량%와 상기 뽕잎 가공분말 5중량%를 교반기에서 잘 혼합하여 본 발명의 뽕잎 소금을 얻었다.Thus obtained 95% by weight of the salt powder and 5% by weight of the mulberry leaf processed powder was mixed well in a stirrer to obtain the mulberry leaf salt of the present invention.
실시 예 2Example 2
세척 건조과정을 거쳐 약 40~100메쉬로 분쇄된 뽕잎 분말 40중량%와 물 60중량%의 비율로 혼합하였다. 상기 혼합물을 고압 추출기에 장착된 증기보일러의 약 120℃의 간접 열에 의해 약 25시간 정도 끓여, 혼합액의 추출 및 여과기에 의한 1차 여과 후 혼합액을 추출하였다.After washing and drying, the mixture was mixed in a ratio of 40% by weight of mulberry leaf powder and 60% by weight of water. The mixture was boiled for about 25 hours by indirect heat of about 120 ° C. of a steam boiler mounted on a high pressure extractor, and the mixed liquid was extracted after extraction of the mixed liquid and primary filtration by a filter.
고압 추출기에서 여과 추출된 혼합액을 농축기에 장착된 증기보일러의 약 60℃의 열로 약 12시간 가열시키고, 열교환기에 의해 수분을 증발시켜 당도 약 15 Brix로 농축한 다음, 여과기에 의한 2차 여과 후 농축액을 추출하였다.The mixed solution filtered by the high pressure extractor was heated for about 12 hours with heat of about 60 ° C. in a steam boiler mounted on the concentrator, and evaporated by a heat exchanger to concentrate to about 15 Brix of sugar, followed by secondary filtration by a filter. Was extracted.
상기 추출된 농축액을 약 2℃의 저온냉장고에서 27일간 정도 숙성시킨 다음, 여과기에 의한 3차 여과 후, 숙성액을 추출하여서 적갈색의 맑고 투명한 뽕잎 추출물을 얻었다.The extracted concentrate was aged for about 27 days in a low temperature freezer at about 2 ℃, and after the third filtration by a filter, the mature solution was extracted to obtain a reddish brown clear mulberry leaf extract.
한편, 천일염을 1,000rpm의 고속탈수기에서 간수를 약 95% 제거한 다음, 열선 가열 방식의 전기로에서 약 800℃로 약 12시간 정도 소금을 가열하였다. 천일염은 약 7시간 정도 가열하면 800℃ 내외가 된다. 800℃ 온도 상태로 5시간 범위내에서 가열한 후 전원을 차단하여 서서히 식혀 100℃ 이하에서 백색의 소금 덩어리를 생산하였고, 고상의 소금입자의 뭉침을 방지하기 위하여 자연석 롤러 저속분쇄기를 이용하여 약 15메쉬로 분쇄하였다.Meanwhile, about 95% of the natural salt was removed from the high speed dehydrator at 1,000 rpm, and the salt was heated at about 800 ° C. for about 12 hours in an electric furnace of a hot wire heating method. Natural salt is heated to about 800 ℃ when heated for about 7 hours. After heating at 800 ℃ within 5 hours, the power was cut off and cooled slowly to produce white salt mass at 100 ℃ or less, and using a natural stone roller slow mill to prevent aggregation of solid salt particles. Grinded into mesh.
이렇게 얻은 구운 소금 분말 90중량%와 상기 뽕잎 추출물 10중량%를 잘 혼합하였고, 이를 약 90℃의 전기히터에서 약 13시간 건조하여 소금의 함수율이 약 0.8%까지 건조한 다음, 약 15메쉬로 분쇄하여 본 발명의 뽕잎 소금을 얻었다.90% by weight of the baked salt powder thus obtained and 10% by weight of the mulberry leaf extract were mixed well, which was dried for about 13 hours in an electric heater at about 90 ° C., and the water content of the salt was dried to about 0.8%, and then pulverized to about 15 mesh. Mulberry leaf salt of the present invention was obtained.
실험 예Experimental Example
본 발명의 실시 예 1 및 실시 예 2에 의해 제조된 뽕잎 소금과, 종래의 9회 소성하여 얻은 죽염 및 천일염의 성분분석을 식약청 식품공전의 방법으로 실험하였고, 그 결과는 하기 표 2와 같다.Component analysis of the mulberry leaf salt prepared by Examples 1 and 2 of the present invention, and the bamboo salt and sun salt obtained by the conventional nine times firing was tested by the KFDA Food Method, the results are shown in Table 2 below.
따라서, 본 발명에 따른 뽕잎 소금은 종래의 대나무 통에 천일염을 9회 소성하여 제조된 죽염과 무기물 및 금속 성분에서 거의 차이가 없음을 알 수 있으나, 본 발명의 뽕잎 소금은 죽염의 단점인 타르와 숯이 포함되지 않으면서 뽕잎의 유효성분인 환원당 및 당류, 아미노산, 사포닌, 비타민 등을 더욱 포함함을 확인할 수 있었고, 가바(GABA), 루틴(Rutin), DNJ(혈당강하물질) 및 미네랄 등도 소량 포함하고 있음을 확인할 수 있었다.Therefore, the mulberry leaf salt according to the present invention can be seen that there is almost no difference in bamboo salt and minerals and metal components prepared by baking the natural salt in a conventional bamboo barrel 9 times, the mulberry leaf salt of the present invention tar and tar Charcoal is not included in the active ingredients of mulberry leaves, reducing sugars and sugars, amino acids, saponins, vitamins, etc. were found to contain more, and GABA, Rutin, DNJ (hypoglycemic substances) and minerals It was confirmed to include.
이러한 성분의 작용으로 화학 인공 감미료를 줄여도 음식의 감칠맛을 높이는 효과가 있을 뿐만 아니라 영양학적으로도 균형 있는 생리활성 물질을 공급하는 효과가 있다. 더욱이, 뽕잎 농축액과 구운 소금의 배합비의 조절로 원하는 성분의 뽕잎 소금을 제조할 수 있다.Reducing the chemical artificial sweeteners by the action of these ingredients not only enhances the taste of food, but also provides a nutritionally balanced bioactive substance. Moreover, the mulberry leaf salt of the desired component can be prepared by controlling the mixing ratio of the mulberry leaf concentrate and the roasted salt.
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| KR101602717B1 (en) | 2015-11-27 | 2016-03-11 | 박종익 | Manufacturing method for mulberry leaves salt |
| KR20180021988A (en) | 2016-08-23 | 2018-03-06 | 이원용 | Functional salt comprising red gensing and sericite and method thereof |
| KR20180062674A (en) * | 2016-12-01 | 2018-06-11 | 주식회사 유니바이오 | Method of extracting protein from mulberry leaves |
| US10159268B2 (en) | 2013-02-08 | 2018-12-25 | General Mills, Inc. | Reduced sodium food products |
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| KR101404204B1 (en) * | 2012-11-06 | 2014-06-09 | 이승구 | Method of manufacturing mulberry salt |
| KR101942479B1 (en) * | 2018-04-16 | 2019-01-25 | 김인수 | Manufacturing method for salting dried radish greens and salting dried radish greens manufactured by the same |
| KR102607834B1 (en) * | 2020-09-09 | 2023-11-30 | 주식회사 해여름 | Method of manufacturing solar salt composition with improved flavor |
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| KR20030032758A (en) * | 2001-10-19 | 2003-04-26 | 김차선 | The manufacture of add propolis to function solt |
| KR20040054923A (en) * | 2002-12-18 | 2004-06-26 | 충청남도 | Manufacturing Method of Mulberry Tea Composition |
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| US11540539B2 (en) | 2013-02-08 | 2023-01-03 | General Mills, Inc. | Reduced sodium food products |
| KR101602717B1 (en) | 2015-11-27 | 2016-03-11 | 박종익 | Manufacturing method for mulberry leaves salt |
| KR20180021988A (en) | 2016-08-23 | 2018-03-06 | 이원용 | Functional salt comprising red gensing and sericite and method thereof |
| KR20180062674A (en) * | 2016-12-01 | 2018-06-11 | 주식회사 유니바이오 | Method of extracting protein from mulberry leaves |
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