KR20220036600A - A Manufacturing Method Of Solar Salt - Google Patents
A Manufacturing Method Of Solar Salt Download PDFInfo
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- KR20220036600A KR20220036600A KR1020200119010A KR20200119010A KR20220036600A KR 20220036600 A KR20220036600 A KR 20220036600A KR 1020200119010 A KR1020200119010 A KR 1020200119010A KR 20200119010 A KR20200119010 A KR 20200119010A KR 20220036600 A KR20220036600 A KR 20220036600A
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- sea salt
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 150000003839 salts Chemical class 0.000 title abstract description 24
- 239000013535 sea water Substances 0.000 claims abstract description 42
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000009938 salting Methods 0.000 claims abstract description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 45
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 26
- 239000011780 sodium chloride Substances 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 9
- 239000002101 nanobubble Substances 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 7
- 239000011707 mineral Substances 0.000 abstract description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- 235000010755 mineral Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000000126 substance Substances 0.000 description 5
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 4
- 239000002105 nanoparticle Substances 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 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
- 229910019093 NaOCl Inorganic materials 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 210000003722 extracellular fluid Anatomy 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 239000011882 ultra-fine particle Substances 0.000 description 1
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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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
- B01F23/20—Mixing gases with liquids
- B01F23/23—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids
- B01F23/235—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids for making foam
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/31—Mechanical treatment
-
- 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
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 천일염 제조 방법에 관한 것으로, 보다 상세하게는 위생적이며 미네랄과 아미노산과 같은 영양 성분을 포함한 천일염 제조 방법에 관한 것이다.The present invention relates to a method for preparing sea salt, and more particularly, to a method for preparing sea salt that is hygienic and contains nutrients such as minerals and amino acids.
소금은 짠맛을 내는 대표적인 물질로, 그 조성 성분 중 나트륨은 사람의 세포외액의 중요한 양이온으로 체액의 삼투압을 조절하고, 산 염기 평형에 관여하며, 신경자극전달물질 뿐만 아니라 위산의 생성을 도와 소화액을 구성하고, 효소활동에 관여하며, 가장 순수한 짠맛을 내기 때문에 식품의 맛을 내고 저장성을 높이기 위하여 조미료로 많이 이용되어 왔다. Salt is a representative substance that gives a salty taste. Among its constituents, sodium is an important cation of human extracellular fluid, which regulates the osmotic pressure of body fluids, participates in acid-base balance, and helps in the production of not only neurostimulating substances but also gastric acid, thereby improving digestive juices. It has been widely used as a seasoning to enhance the taste and storage properties of food because it is composed of, participates in enzyme activity, and has the purest salty taste.
소금 제조방법은 염전에 바닷물을 끌어 햇볕과 바람에 의해 수분을 증발시켜 얻어 제조하는 천일염 제조방법이 있으며, 제조된 천일염을 정제하는 정제염 제조 방법이 있고, 천일염 제조방법은 해수를 농축하여 얻는 방법인 전통적인 제조 방법과 공장에서 해수를 가열증발장치를 이용하여 증발시켜 제조하는 방법이 있다. 천일염의 염도는 80~88％이상으로 천일염의 염도는 낮으나 미네랄 등의 성분이 포함되어 있고 불순물도 함유되어 있고, 정제염은 95~99%이상의 것으로 정제염에는 인체에 유해한 성분은 거의 없으나 인체에 유익한 미네랄 성분도 거의 없는 것으로 알려져 왔다.As for the salt production method, there is a method for producing sea salt by drawing seawater from a salt field and evaporating moisture by sunlight and wind, and there is a method for producing purified salt by purifying the produced sea salt. There is a traditional manufacturing method and a manufacturing method by evaporating seawater using a heating evaporator in a factory. The salinity of sea salt is 80-88% or more, and although the salinity of sea salt is low, it contains minerals and impurities. Refined salt is more than 95-99%. It is known that there are few ingredients.
종래의 천일염은 저류지를 마련하고 바닷물(염도 1∼3％)을 저류지로 유입시키고, 저류지에 제1증발지로 이동시켜 염도가 4∼6％ 범위가 되도록 해수를 증발시키며, 1차 증발된 해수를 제2 증발지로 이동시켜 염도가 11∼18％ 범위가 되도록 자연 증발시키고, 염도 22∼25％ 범위에서 결정지로 보급하고, 결정지에서 염분농도 27∼30％가 되어 채염되는 단계로 이루어진다. 그리고 채염된 소금은 소금창고에 보관하여 자연탈수되도록 한 후 포장해서 출고하는 과정으로 생산된다.Conventional solar salt prepares a reservoir, flows seawater (salinity of 1-3%) to the reservoir, moves it to the first evaporator in the reservoir, evaporates seawater so that the salinity is in the range of 4-6%, and removes the first evaporated seawater. It is moved to the second evaporator, naturally evaporated so that the salinity is in the range of 11 to 18%, replenished to the crystallized paper in the range of salinity of 22 to 25%, and salt is collected at the salinity concentration of 27 to 30% in the crystallized field. Then, the salt collected is stored in a salt warehouse to allow it to be dehydrated naturally, and then packaged and shipped.
상기와 같은 종래 기술에 의한 천일염 제조 방법은 해수가 바람과 햇빛에 의하여 건조되는 과정을 거쳐 제조되는 것으로, 제조된 소금에 충분한 미네랄이 포함되어 있지 않고, 아미노산과 같은 인체 유익한 물질이 포함될 수 없어, 소금이 조미료의 일종이라는 소금의 기능 외에 영양 공급원이 될 수 없는 문제점이 있었다.The method for manufacturing sea salt according to the prior art as described above is manufactured through a process in which seawater is dried by wind and sunlight, and the prepared salt does not contain sufficient minerals and cannot contain substances beneficial to the human body such as amino acids There was a problem that salt could not be a source of nutrients other than the function of salt as a kind of seasoning.
본 발명은 상기와 같은 종래 기술이 가지는 문제점을 해결하기 위하여 제안된 것으로, 미네랄과 아미노산이 풍부하게 포함된 천일염을 제조하는 천일염 제조 방법에 관한 것이다.The present invention has been proposed to solve the problems of the prior art as described above, and relates to a method for preparing sea salt rich in minerals and amino acids.
상기와 같은 목적을 위하여, 본 발명은 해수가 농축되고(농축단계), 결정화(채염)되고(채염단계), 건조되어(건조단계) 제조되며; 상기 농축단계 전에 해수가 나노버블화되는 나노버블화단계를 더 포함하는 천일염 제조 방법을 제공한다.For the above purpose, the present invention is prepared by concentrating (concentrating step), crystallizing (salting) (salting step), and drying (drying step) of seawater; It provides a method for producing sea salt further comprising a nano-bubbling step in which seawater is nano-bubbled before the concentration step.
상기에서, 나노버블화단계에서 나노버블화된 해수는 플라즈마 반응기를 거쳐 농축단계로 공급되는 것을 특징으로 한다.In the above, the nano-bubbled seawater in the nano-bubbling step is characterized in that it is supplied to the concentration step through a plasma reactor.
상기에서, 나노버블화단계를 통하여 나노버블화된 해수에는 입자 크기가 12∼52㎚범위인 복수의 나노 버블이 형성된 것을 특징으로 한다.In the above, it is characterized in that a plurality of nanobubbles having a particle size in the range of 12 to 52 nm are formed in the seawater nanobubbled through the nanobubbling step.
본 발명의 천일염 제조 방법으로 제조된 천일염에는 미네랄이 보다 풍부하게 포함되며 아미노산도 포함되는 효과가 있다. The sea salt prepared by the method of the present invention has the effect of containing more abundant minerals and amino acids.
도 1은 본 발명에 따르는 천일염 제조 방법을 설명하기 위하여 도시한 개략적인 순서도이며,
도 2는 본 발명에 따르는 천일염 제조 방법에서 나노버블화 단계를 설명하기 위하여 개략적으로 도시한 것이며,
도 3은 본 발명에 따르는 천일염 제조 방법을 이루는 나노버블화 단계에서 해수에 포함된 나노버블 측정 그래프이다. 1 is a schematic flowchart illustrating a method for producing sea salt according to the present invention;
Figure 2 is a schematic view to explain the nano-bubbling step in the sea salt production method according to the present invention,
3 is a graph of measuring nanobubbles contained in seawater in the nanobubbling step constituting the method for producing sea salt according to the present invention.
이하에서 첨부된 도면을 참조하여, 본 발명의 천일염 제조 방법에 대하여 상세하게 설명한다.Hereinafter, with reference to the accompanying drawings, the method for producing sea salt of the present invention will be described in detail.
도 1은 본 발명에 따르는 천일염 제조 방법을 설명하기 위하여 도시한 개략적인 순서도이며, 도 2는 본 발명에 따르는 천일염 제조 방법에서 나노버블화 단계를 설명하기 위하여 개략적으로 도시한 것이며, 도 3은 본 발명에 따르는 천일염 제조 방법을 이루는 나노버블화 단계에서 해수에 포함된 나노버블 측정 그래프이다. 1 is a schematic flowchart illustrating a method for producing sea salt according to the present invention, FIG. 2 is a schematic diagram illustrating a nano-bubbling step in a method for preparing sea salt according to the present invention, and FIG. 3 is this It is a graph measuring nanobubbles contained in seawater in the nanobubbling step constituting the method for producing sea salt according to the present invention.
본 발명에 따르는 천일염 제조 방법은 해수에 나노 사이즈의 공기가 포함되도록 하는 나노버블화단계(ST-110)와, 나노버블화된 해수가 농축되는 농축단계(ST-120)와, 농축된 해수가 포화되어 생성되는 소금 결정을 채염하는 단계(결정화(채염)단계; ST-130)와, 채염된 소금을 건조하는 단계(건조단계; ST-140)를 포함한다. 건조된 소금은 포장 출하된다(포장단계; ST-150).The method for producing sea salt according to the present invention includes a nano-bubbling step (ST-110) in which seawater contains nano-sized air, a concentration step (ST-120) in which the nano-bubbled seawater is concentrated, and the concentrated seawater It includes a step of collecting salt (crystallization (salting) step; ST-130) of the saturated salt and drying the salted salt (drying step; ST-140). The dried salt is packaged and shipped (packaging step; ST-150).
본 발명에 따르는 천일염 제조 방법을 이루는 나노버블화단계(ST-110)에서는 도 2에 도시된 바와 같이, 펌프(105)를 통하여 수조(101)로 해수를 유입시키고, 수조(101)의 해수는 나노버블화장치(110)에서 공기와 혼합되어 나노 사이즈의 공기 버블이 포함된 상태인 나노버블화되어 배출관(111)으로 배출된다. 배출관(111)은 플라즈마 장치(120)로 연결되어, 나노버블화장치(110)의 배출관(111)을 통하여 배출된 나노버블화된 해수는 플라즈마 장치(120)를 통과하여 안내관(121)을 통하여 농축단계(ST-120)로 공급된다. In the nano-bubbling step (ST-110) constituting the method for producing sea salt according to the present invention, seawater is introduced into the water tank 101 through the
도 2에서 도면부호 103은 수조에 연결되어 해수가 수조로 유동하는 통로가 되는 유입관을 도시한 것이며, 113은 통공이 형성되어 해수가 나노버블화장치(110)가 유동되도록 하는 캡을 도시한 것이며, 115는 나노버블화장치(110)로 외기(공기)가 공급되는 공기공급관을 도시한 것이다. 공기공급관(115)을 통하여 빨려들어간 공기는 캡(113) 내에서 캡(113)을 통하여 유입된 해수와 혼합된다. 캡(113) 내에는 모터에 의하여 회전하는 팬이 구비되어, 팬의 회전에 의하여 해수와 공기가 혼합된다. 나노버블화장치(110)의 예로, 본 발명의 발명자가 발명하여 등록된 등록번호 제10-2007310호의 나노버블 발생장치를 들 수 있다. In FIG. 2,
공기는 78vol％의 질소, 21vol％의 산소, 나머지 미량원소로 이루어지며, 본 발명에 따르는 천일염 제조 방법에서는 농축 전에 해수를 공기와 혼합하여 해수에 나노 사이즈의 버블이 포함되도록 한다. 따라서 해수에 포함된 나노 버블에도 역시 78vol％의 질소, 21vol％의 산소가 포함된다. 해수에 포함된 다량의 질소가 해수에 포함된 물질과 반응하여 아미노산의 발생 원인을 제공한다. 따라서 본 발명에 따르는 천일염 제조 방법에 의하여 제조된 소금에는 아미노산 발생 원인 물질이 포함되며, 포집 기능에 의하여 다량의 미네랄이 포함된다.Air is composed of 78 vol% nitrogen, 21 vol% oxygen, and the remaining trace elements. In the method for producing sea salt according to the present invention, seawater is mixed with air before concentration so that nano-sized bubbles are included in the seawater. Therefore, the nanobubbles contained in seawater also contain 78 vol% nitrogen and 21 vol% oxygen. A large amount of nitrogen contained in seawater reacts with substances contained in seawater to provide the cause of amino acids. Therefore, the salt produced by the method for producing sea salt according to the present invention contains a substance that causes amino acid generation, and contains a large amount of minerals due to its collecting function.
본 발명에 따르는 천일염 제조 방법의 나노버블화단계(ST-110)인 나노버블화장치(110)에서 배출된 해수에 포함된 공기의 입자 중에서 입자 크기에 따른 개수의 성분 비는 아래 표와 같다(측정장비 MICROTRAC UPA150 ULTRAFINE PARTICLE ANALYZER).The component ratio of the number according to the particle size among the particles of the air contained in the seawater discharged from the nano-
도 2에 도시된 바와 같이 상기 나노버블화장치(110)의 배출관(111)은 플라즈마장치(120)에 연결되며, 나노버블화된 해수는 플라즈마장치(120)를 통과하여 농축단계(ST-120)로 공급된다. 해수가 플라즈마장치(120)로 유입되면 플라즈마 반응에 의하여 아래와 같은 반응이 일어난다. 도 2에서 플라즈마장치(120)는 수조의 격자 지지체 위에 설치된다. As shown in FIG. 2, the
NaCl+H2O+2e- → NaOCl+H2(g)NaCl+H 2 O+2e - → NaOCl+H 2 (g)
플라즈마 반응에 의하여 생성된 차아염소산나트륨(Sodium Hypochlorite)은 수중에서 가수분해되어 하이포아염소산(HOCl)을 형성하고, 하이포아염소산(HOCl)은 산화제로 작용하여 해수를 정화하는 작용을 한다.Sodium hypochlorite generated by plasma reaction is hydrolyzed in water to form hypochlorous acid (HOCl), and hypochlorous acid (HOCl) acts as an oxidizing agent to purify seawater.
본 발명에 따르는 천일염 제조 방법은 농축단계(ST-120) 전에 해수가 나노버블화되고, 이에 더하여 나노버블화된 해수가 플라즈마 반응으로 자체를 정화된다.In the method for producing sea salt according to the present invention, seawater is nanobubbled before the concentration step (ST-120), and in addition, the nanobubbled seawater is purified by plasma reaction.
상기와 같이 나노버블화단계(ST-110)에서 나노버블화되고 플라즈마 장치를 통과하여 정화된 해수는 농축단계(ST-120)로 공급된다. As described above, the seawater that has been nanobubbled in the nanobubbling step (ST-110) and purified by passing through the plasma device is supplied to the concentration step (ST-120).
먼저, 나노버블화된 해수는 저류조로 유입되고, 제1증발지로 이동되어 염도가 4∼6％ 범위가 되도록 증발되며, 1차 증발된 해수는 제2 증발지로 이동되어 염도가 11∼18％ 범위가 되도록 자연 증발되고, 염도 22∼25％ 범위에서 결정지로 보급되고 결정지에서 염분농도 27∼30％가 되어 포화되어 결정화되어 채염된다.First, the nanobubbled seawater flows into the storage tank, moves to the first evaporator and evaporates so that the salinity is in the range of 4 to 6%, and the first evaporated seawater is moved to the second evaporator and the salinity is in the range of 11 to 18%. It evaporates naturally so that it becomes , and the salinity is supplied to the crystallized paper in the range of 22 to 25%, and the salinity in the crystallized area is 27 to 30%, which is saturated and crystallized and salt is collected.
채염된 소금은 소금 창고에 보관되고 자연탈수된 후 포장되어 출고된다.The collected salt is stored in a salt warehouse, dehydrated naturally, and then packaged and shipped.
ST-110: 나노버블화단계
ST-120: 농축단계
ST-130: 결정화(채염)단계
ST-150: 건조단계
ST-160: 포장단계ST-110: nano-bubbling step ST-120: concentration step
ST-130: Crystallization (salting) step ST-150: Drying step
ST-160: Packaging Stage
Claims (3)
The method according to claim 1 or 2, wherein a plurality of nanobubbles having a particle size in the range of 12 to 52 nm are formed in the seawater nanobubbled through the nanobubbling step (ST-120). .
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| KR100481641B1 (en) | 2002-04-08 | 2005-04-08 | 홍경애 | The method for manufacturing of sun-dried salt |
| KR100761896B1 (en) | 2005-09-16 | 2007-10-04 | 주식회사 태평소금 | High density mineral salt manufacturing method |
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| KR102631890B1 (en) * | 2023-10-31 | 2024-02-01 | 박수잔 | Manufacturing Method of Salt Using Salt Furnace Containing Plasma Burner |
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