WO2016027919A1 - Chitosan salt and preparing method therefor - Google Patents

Chitosan salt and preparing method therefor Download PDF

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WO2016027919A1
WO2016027919A1 PCT/KR2014/008644 KR2014008644W WO2016027919A1 WO 2016027919 A1 WO2016027919 A1 WO 2016027919A1 KR 2014008644 W KR2014008644 W KR 2014008644W WO 2016027919 A1 WO2016027919 A1 WO 2016027919A1
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chitosan
salt
weakly acidic
edible
acid
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PCT/KR2014/008644
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Korean (ko)
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황보용
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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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C01—INORGANIC CHEMISTRY
    • C01D—COMPOUNDS OF ALKALI METALS, i.e. LITHIUM, SODIUM, POTASSIUM, RUBIDIUM, CAESIUM, OR FRANCIUM
    • C01D3/00—Halides of sodium, potassium or alkali metals in general
    • C01D3/04—Chlorides

Definitions

  • the present invention relates generally to functional salts, and more particularly, by coating chitosan, which can suppress the blood pressure-boosting effect of chlorine in salt, by salting chitosan naturally with salt to taste salt. It is about chitosan salt which has the function to be able to suppress blood pressure increase effect while having fun.
  • Salt is an important element for flavoring various foods, but it is known that it is not good for health. In particular, chlorine in salt is known to provide a direct cause of blood pressure rise.
  • chitosan is known as a functional substance which suppresses an increase in blood pressure, there has been a proposal for a functional salt capable of suppressing the blood pressure raising effect of salt by combining salt and chitosan.
  • the conventional chitosan salt has a problem that it is hard to feel the taste of the salt and it is difficult to put it in food or food because of the bitter arine taste peculiar to the water-soluble chitosan obtained by dissolving it using a strong acid. Therefore, there has been a technical need to utilize the salt's original function as a food additive to improve the taste of the food by biting the taste of chitosan salt, removing the arine taste and improving the taste of the original salt.
  • the present invention has been made to solve such a conventional problem, by removing the bitter and arine taste in acid-soluble chitosan, and then blended with salt, chitosan salt improved so that the taste of the chitosan salt is the same as the original salt taste and its preparation Its purpose is to provide a method.
  • the above object is provided by a chitosan salt provided according to the present invention and a method for producing the same.
  • Chitosan salt provided according to one aspect of the present invention is a mixture of weakly acidic chitosan prepared by neutralizing the chitosan obtained by dissolving with an edible strong acid using an edible alkaline component to salt.
  • the salt is adsorbed by alginic acid
  • the weakly acidic chitosan may be blended with the salt to which the alginic acid is adsorbed.
  • the weakly acidic chitosan is prepared from chitosan at pH 6 by neutralization using 0.1 to 1.0 wt.% Edible alkali relative to the weight of liquid chitosan obtained by dissolving using an edible strong acid at pH 5.
  • the edible strong acid is citric acid and the edible alkali is sodium hydrogen carbonate.
  • chitosan salt production method provided according to another aspect of the present invention, the step of producing a weakly acidic chitosan by neutralizing the chitosan obtained by dissolving using an edible strong acid using an edible alkaline component; And blending the weakly acidic chitosan with salt.
  • the step of blending the weakly acidic chitosan with salt comprises: blending alginic acid with the salt; And combining the weakly acidic chitosan with the salt containing the alginic acid.
  • the process of preparing the weakly acidic chitosan comprises: neutralizing the chitosan obtained with citric acid at pH 5 using sodium hydrogen carbonate, preparing the weakly acidic chitosan at pH 6, and drying and powdering. do.
  • chitosan obtained by dissolving with a strong acid such as citric acid at pH 5 is neutralized with an edible alkaline component such as sodium hydrogen carbonate to produce a chitosan liquid having a pH of 6 pH.
  • the weakly acidic chitosan thus prepared can be eliminated its characteristic bitter aryn taste.
  • the chitosan salt which can feel the original taste of the salt can be prepared, there is a remarkable effect that can provide a functional chitosan salt that is easy to eat in food or food.
  • FIG. 1 is a schematic flowchart illustrating a chitosan salt manufacturing process according to an embodiment of the present invention.
  • Figure 2 is a schematic flow chart illustrating a process for producing a weakly acidic chitosan in the chitosan salt manufacturing process according to an embodiment of the present invention.
  • Chitosan salt provided according to an aspect of the present invention is to provide a functionality that can suppress the side effects such as high blood pressure, even when eaten salty, as well as a salty taste of the original salt added to food.
  • the chitosan solution once obtained using a strong acid, such as citric acid at pH 5, for example, is diluted with an alkali, such as 0.1 to 1.0% by weight sodium hydrogencarbonate, in order to remove the chitosan-specific bitter arine taste. Neutralize to weak acidity. It can then be dried and powdered to remove the bitter arine flavor unique to chitosan.
  • a strong acid such as citric acid at pH 5
  • an alkali such as 0.1 to 1.0% by weight sodium hydrogencarbonate
  • the chitosan salt can be prepared by blending the weakly acidic chitosan powder, which has been removed in this way, with salt.
  • the salt may be sprayed and mixed with a 10% solids alginate solution to make the outer surface of the salt moist and viscous.
  • FIG. 1 is a schematic flowchart illustrating a chitosan salt manufacturing process according to an embodiment of the present invention.
  • the illustrated chitosan salt manufacturing method 100 includes a first compounding process 101 for adsorbing alginic acid to salt, a second compounding process 103 for adsorbing chitosan to an alginate-adsorbed salt, and a salt adsorbed with alginic acid and chitosan. That is, it may include a drying step 105 for drying the chitosan salt.
  • the first blending step 101 is a step of mixing, spraying or coating alginic acid in salt.
  • the salt may be a natural salt, refined salt, or salt with far infrared rays.
  • 89.9 kg of salt may be added to a blender having a rotation speed per minute (RPM) of about 3500, and the blender may be rotated and blended for about 5 minutes while dispersing 1 kg of an alginic acid solution (solid content of 10%).
  • RPM rotation speed per minute
  • the alginic acid solution solid content of 10%
  • the second blending step 103 is a step of adsorbing chitosan to the salt in which the alginic acid prepared by the first blending step 101 is adsorbed.
  • the chitosan may be in a powder state as a weakly acidic chitosan having a pH of 6.
  • the manufacturing process of the weakly acidic chitosan is described in more detail below with reference to FIG. 2. Specifically, following the first mixing step 101, 10 kg of weakly acidic chitosan powder (about 380 mesh) is added to the blender containing the salt to which the alginic acid is adsorbed and blended while rotating for about 30 minutes. Accordingly, the weakly acidic chitosan powder is strongly adsorbed to the salt having a moist and sticky surface by the alginic acid, thereby preparing a coated chitosan salt.
  • the chitosan salt is then taken out of the blender and, in the drying process 105, placed in a stainless box, for example 5 m wide, 5 m long and 30 cm high, unfolded and exposed to sunlight and wind to naturally dry for about 3 hours to remove moisture. can do.
  • the dehumidified chitosan salt may be stored in a storage tank or packaged in a predetermined amount and released as a product.
  • FIG. 2 is a schematic flowchart illustrating a process of preparing a weakly acidic chitosan in the chitosan salt manufacturing process according to an embodiment of the present invention.
  • the manufacturing process 200 of the weakly acidic chitosan powder may include obtaining a liquid chitosan using a strong acid (201), adjusting a pH (203), and drying and powdering (205).
  • the liquid chitosan is obtained by dissolving an acid-soluble chitosan using an edible strong acid (about pH 5) such as citric acid.
  • an edible strong acid such as citric acid.
  • the edible strong acid does not need to be limited to citric acid alone, and acetic acid, lactic acid, ascorbic acid, and the like may be used.
  • citric acid unlike other edible strong acids, is preferable because it can be reversed and relaxed without further strengthening the taste of chitosan.
  • the obtained liquid chitosan is in a state that retains the chitosan's peculiar shii and astringent taste and the strong acidity used.
  • step 203 of adjusting the pH the pH of the liquid chitosan is lowered to 6 using an edible alkali such as sodium hydrogen carbonate to prepare a weakly acidic chitosan.
  • the edible alkali need not be limited to sodium hydrogen carbonate, but sodium hydrogen carbonate is the most widely known among the edible alkalis and can be easily purchased at low cost and has no merit.
  • the liquid chitosan may be diluted 0.1 to 1.0% by weight, preferably about 0.5% by weight, of sodium hydrogen carbonate to the weight of the liquid chitosan. Accordingly, the liquid chitosan can be adjusted to a pH of about 6.
  • the liquid chitosan whose pH is adjusted to 6, may be powdered after drying in step 205.
  • chitosan salts utilizing the original taste of the salt may be provided.
  • Such chitosan salt is provided with the advantage that the chitosan component can suppress the blood pressure synergistic action of the chlorine component of the salt, so that the chitosan salt can be used as a food additive for adding saltiness to the food.

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  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
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  • Life Sciences & Earth Sciences (AREA)
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Abstract

The present invention relates to a chitosan salt and a preparing method therefor. For example, the chitosan obtained by dissolution using an edible strong acid of pH 5 is neutralized with an edible alkali component to prepare a slightly acidic chitosan liquid of pH 6. The thus prepared slightly acidic chitosan can be devoid of distinctive bitter and pungent flavors thereof. Subsequently, the slightly acidic chitosan is blended with a salt to prepare a chitosan salt which can retain the original flavor of the salt itself. Therefore, the present invention has a remarkable effect that a functional chitosan salt, which is good for food or good to eat in food, can be provided.

Description

키토산 소금 및 그 제조 방법Chitosan salt and its manufacturing method
본 발명은 일반적으로 기능성 소금에 관한 것으로서, 더 상세하게는 소금 중의 염소 성분에 의한 혈압 상승 효과를 억제할 수 있는 키토산을 소금에 코팅시킴으로써, 소금과 함께 자연스럽게 키토산을 먹을 수 있도록 함으로써 소금의 맛을 즐기면서도 혈압 상승 효과를 억제할 수 있도록 한 기능성을 가진 키토산 소금에 관한 것이다.The present invention relates generally to functional salts, and more particularly, by coating chitosan, which can suppress the blood pressure-boosting effect of chlorine in salt, by salting chitosan naturally with salt to taste salt. It is about chitosan salt which has the function to be able to suppress blood pressure increase effect while having fun.
소금은 각종 식품의 맛을 내기 위한 중요한 요소이지만, 건강에 좋지 않은 점이 알려져 있다. 특히 소금 중의 염소 성분은 혈압 상승의 직접적인 원인을 제공하는 것으로 알려져 있다. 한편 혈압 상승을 억제하는 기능성 물질로서 키토산이 알려져 있으므로, 소금과 키토산을 배합함으로써 소금의 혈압 상승 효과를 억제할 수 있는 기능성 소금에 대한 제안이 있었다.Salt is an important element for flavoring various foods, but it is known that it is not good for health. In particular, chlorine in salt is known to provide a direct cause of blood pressure rise. On the other hand, since chitosan is known as a functional substance which suppresses an increase in blood pressure, there has been a proposal for a functional salt capable of suppressing the blood pressure raising effect of salt by combining salt and chitosan.
예컨대, 국내 특허 등록 번호 제10-0520006호 (2005년 9월 30일 등록) "혈압 강하 기능을 가지는 키토산 함유 소금의 제조방법"의 공보에는, 소금에 산용해성 키토산을 젖산, 초산, 아스코르빈산 등의 유기산에 용해시키거나 수용성 키토산 유도체를 물에 용해시킨 키토산 용액을 소금에 분무 또는 혼합하여 키토산 또는 키토산 유도체를 소금입자에 결합시킨 후, 건조시켜서 미립자화한 키토산 함유 소금의 제조방법이 기재되어 있다.For example, in the publication of Korean Patent Registration No. 10-0520006 (September 30, 2005) "Method for preparing chitosan-containing salt having a blood pressure lowering function", acid-soluble chitosan is added to lactic acid, acetic acid and ascorbic acid. A method for producing a chitosan-containing salt, which is prepared by spraying or mixing a chitosan solution dissolved in an organic acid such as water or a water-soluble chitosan derivative in water or by mixing or mixing the chitosan or chitosan derivative with salt particles, followed by drying have.
그런데, 종래의 키토산 소금은, 강산을 이용하여 용해시켜 획득한 수용성 키토산 특유의 쓰고 아린 맛 때문에, 소금의 맛을 전혀 느낄 수 없어 식용이나 음식에 넣어 먹기 힘들다는 문제가 있었다. 따라서 키토산 소금의 맛을 쓰리고 아린 맛을 제거하고 원래의 소금의 맛이 나도록 개량함으로써, 식품의 맛을 향상시키기 위한 식품 첨가물로서의 소금 원래 기능을 살릴 수 있도록 하는 기술적 요구가 있었다.By the way, the conventional chitosan salt has a problem that it is hard to feel the taste of the salt and it is difficult to put it in food or food because of the bitter arine taste peculiar to the water-soluble chitosan obtained by dissolving it using a strong acid. Therefore, there has been a technical need to utilize the salt's original function as a food additive to improve the taste of the food by biting the taste of chitosan salt, removing the arine taste and improving the taste of the original salt.
따라서 본 발명은 이러한 종래 문제점을 해결하고자 안출된 것으로서, 산용해성 키토산에서 쓰리고 아린 맛을 제거한 다음에 소금에 배합시킴으로써, 키토산 소금의 맛이 원래의 소금의 맛과 같아지도록 개량한 키토산 소금 및 그 제조 방법을 제공하는 것을 그 목적으로 한다.Accordingly, the present invention has been made to solve such a conventional problem, by removing the bitter and arine taste in acid-soluble chitosan, and then blended with salt, chitosan salt improved so that the taste of the chitosan salt is the same as the original salt taste and its preparation Its purpose is to provide a method.
상기 목적은 본 발명에 따라 제공되는 키토산 소금 및 그 제조 방법에 의하여 제공된다.The above object is provided by a chitosan salt provided according to the present invention and a method for producing the same.
본 발명의 일 양상에 따라 제공되는 키토산 소금은, 식용 강산을 이용하여 용해시켜 획득한 키토산에 식용 알칼리 성분을 이용하여 중화시킴으로써 제조한 약산성 키토산을 소금에 배합시킨 것이다.Chitosan salt provided according to one aspect of the present invention is a mixture of weakly acidic chitosan prepared by neutralizing the chitosan obtained by dissolving with an edible strong acid using an edible alkaline component to salt.
실시예에 있어서, 상기 소금은 알긴산이 흡착한 것이며, 상기 약산성 키토산은 상기 알긴산이 흡착되어 있는 소금에 배합될 수 있다.In an embodiment, the salt is adsorbed by alginic acid, and the weakly acidic chitosan may be blended with the salt to which the alginic acid is adsorbed.
다른 실시예에 있어서, 상기 약산성 키토산은, pH 5의 식용 강산을 이용하여 용해시켜 획득한 액상 키토산 중량에 대해 0.1 ~ 1.0 중량%의 식용 알칼리를 이용하여 중화시켜 pH 6의 키토산으로 제조한 것이다.In another embodiment, the weakly acidic chitosan is prepared from chitosan at pH 6 by neutralization using 0.1 to 1.0 wt.% Edible alkali relative to the weight of liquid chitosan obtained by dissolving using an edible strong acid at pH 5.
또 다른 실시예에 있어서, 상기 식용 강산은 구연산이며, 상기 식용 알칼리는 탄산수소나트륨이다.In another embodiment, the edible strong acid is citric acid and the edible alkali is sodium hydrogen carbonate.
또한 본 발명의 다른 양상에 따라 제공되는 키토산 소금 제조 방법은, 식용 강산을 이용하여 용해시켜 획득한 키토산에 식용 알칼리 성분을 이용하여 중화시킴으로써 약산성 키토산을 제조하는 공정; 및 상기 약산성 키토산을 소금에 배합시키는 공정을 포함한다.In addition, chitosan salt production method provided according to another aspect of the present invention, the step of producing a weakly acidic chitosan by neutralizing the chitosan obtained by dissolving using an edible strong acid using an edible alkaline component; And blending the weakly acidic chitosan with salt.
실시예에 있어서, 상기 약산성 키토산을 소금에 배합시키는 공정은: 상기 소금에 알긴산을 배합시키는 공정; 및 상기 알긴산이 배합된 소금에 상기 약산성 키토산을 배합시키는 공정을 포함한다.In an embodiment, the step of blending the weakly acidic chitosan with salt comprises: blending alginic acid with the salt; And combining the weakly acidic chitosan with the salt containing the alginic acid.
다른 실시예에 있어서, 상기 약산성 키토산을 제조하는 공정은: pH 5의 구연산을 이용하여 획득한 키토산에 탄산수소나트륨을 이용하여 중화시켜 pH 6의 약산성 키토산으로 제조하고, 건조시켜 분말화하는 것을 포함한다.In another embodiment, the process of preparing the weakly acidic chitosan comprises: neutralizing the chitosan obtained with citric acid at pH 5 using sodium hydrogen carbonate, preparing the weakly acidic chitosan at pH 6, and drying and powdering. do.
상술한 바와 같은 본 발명에 따르면, 예컨대 pH 5의 구연산과 같은 강산을 이용하여 용해시켜 획득한 키토산에 탄산수소나트륨과 같은 식용 알칼리 성분을 이용하여 중화시킴으로써 pH 6의 약산성의 키토산 액으로 제조한다. 이렇게 제조된 약산성 키토산은 특유의 쓰고 아린 맛이 제거될 수 있다. 이후, 약산성 키토산을 소금에 배합시킴으로써, 소금의 원래 맛을 그대로 느낄 수 있는 키토산 소금이 제조될 수 있어 식용이나 음식에 넣어 먹기 좋은 기능성 키토산 소금을 제공할 수 있다는 현저한 효과가 있다.According to the present invention as described above, chitosan obtained by dissolving with a strong acid such as citric acid at pH 5 is neutralized with an edible alkaline component such as sodium hydrogen carbonate to produce a chitosan liquid having a pH of 6 pH. The weakly acidic chitosan thus prepared can be eliminated its characteristic bitter aryn taste. Thereafter, by combining the weakly acidic chitosan salt, the chitosan salt which can feel the original taste of the salt can be prepared, there is a remarkable effect that can provide a functional chitosan salt that is easy to eat in food or food.
도 1은 본 발명의 일 실시예에 따른 키토산 소금 제조 과정을 설명하기 위한 개략적인 흐름도.1 is a schematic flowchart illustrating a chitosan salt manufacturing process according to an embodiment of the present invention.
도 2는 본 발명의 일 실시예에 따른 키토산 소금 제조 과정에서 약산성 키토산을 제조하는 과정을 설명하기 위한 개략적인 흐름도.Figure 2 is a schematic flow chart illustrating a process for producing a weakly acidic chitosan in the chitosan salt manufacturing process according to an embodiment of the present invention.
본 발명의 일 양상에 따라 제공되는 키토산 소금은, 사람이 식품에 첨가하여 원래의 소금의 짠 맛을 느낄 수 있을 뿐만 아니라, 짜게 먹어도 고혈압 등의 부작용을 억제할 수 있는 기능성을 제공하려는 것이다.Chitosan salt provided according to an aspect of the present invention is to provide a functionality that can suppress the side effects such as high blood pressure, even when eaten salty, as well as a salty taste of the original salt added to food.
이를 위하여, 키토산 특유의 쓰고 아린 맛을 제거하기 위하여 일단 예컨대 pH 5의 구연산과 같은 강산을 이용하여 획득한 키토산 용액을 예컨대 0.1 ~ 1.0중량%의 탄산수소나트륨과 같은 알칼리를 이용하여 희석시킴으로써 pH 6의 약산성으로 중화시킨다. 그런 다음 건조시켜 분말화함으로써 키토산 특유의 쓰고 아린 맛을 제거할 수 있다.To this end, the chitosan solution once obtained using a strong acid, such as citric acid at pH 5, for example, is diluted with an alkali, such as 0.1 to 1.0% by weight sodium hydrogencarbonate, in order to remove the chitosan-specific bitter arine taste. Neutralize to weak acidity. It can then be dried and powdered to remove the bitter arine flavor unique to chitosan.
이렇게 쓰고 아린 맛이 제거된 약산성 키토산 분말을 소금에 배합시켜 키토산 소금을 제조할 수 있다. 이 경우, 소금에는 고형분 10%의 알긴산 용액을 분사하고 혼합시켜 소금의 외표면이 촉촉하고 점성을 가지도록 할 수 있다. 이렇게 알긴산이 흡착된 상태의 소금과 약산성 키토산 분말을 배합시킴으로써, 키토산 특유의 쓰고 아린 맛이 완전히 제거된 키토산 소금이 제공될 수 있다.The chitosan salt can be prepared by blending the weakly acidic chitosan powder, which has been removed in this way, with salt. In this case, the salt may be sprayed and mixed with a 10% solids alginate solution to make the outer surface of the salt moist and viscous. By combining the salt of the alginic acid adsorbed with the weakly acidic chitosan powder, the chitosan salt which completely removes the bitter arine taste peculiar to chitosan can be provided.
도 1은 본 발명의 일 실시예에 따른 키토산 소금 제조 과정을 설명하기 위한 개략적인 흐름도이다.1 is a schematic flowchart illustrating a chitosan salt manufacturing process according to an embodiment of the present invention.
도 1을 참조하면, 본 발명에 따라 제공되는 키토산 소금 제조 방법(100)이 예시된다. 예시된 키토산 소금 제조 방법(100)은 소금에 알긴산을 흡착시키는 제1배합 공정(101), 알긴산이 흡착된 소금에 키토산을 흡착시키는 제2배합공정(103), 및 알긴산과 키토산이 흡착된 소금 즉 키토산 소금을 건조시키는 건조공정(105)를 포함할 수 있다.With reference to FIG. 1, a chitosan salt preparation method 100 provided in accordance with the present invention is illustrated. The illustrated chitosan salt manufacturing method 100 includes a first compounding process 101 for adsorbing alginic acid to salt, a second compounding process 103 for adsorbing chitosan to an alginate-adsorbed salt, and a salt adsorbed with alginic acid and chitosan. That is, it may include a drying step 105 for drying the chitosan salt.
제1배합 공정(101)은 소금에 알긴산을 혼합, 분사 또는 코팅하는 공정이다. 여기서, 소금은 천일염, 정제염, 또는 원적외선이 방사된 소금일 수 있다. 구체적으로, 분당 회전수(RPM)가 약 3500인 배합기에 소금 89.9 kg을 넣고, 알긴산 용액(고형분 10%) 1 kg을 분산하면서 약 5분간 배합기를 회전시켜 배합시킬 수 있다. 이에 따라 알긴산 용액이 소금에 흡착됨으로써, 소금의 표면이 촉촉하고 끈적거리는 습도성 및 점도성을 가진다.The first blending step 101 is a step of mixing, spraying or coating alginic acid in salt. Here, the salt may be a natural salt, refined salt, or salt with far infrared rays. Specifically, 89.9 kg of salt may be added to a blender having a rotation speed per minute (RPM) of about 3500, and the blender may be rotated and blended for about 5 minutes while dispersing 1 kg of an alginic acid solution (solid content of 10%). As a result, the alginic acid solution is adsorbed to the salt so that the surface of the salt has a moist and sticky humidity and viscosity.
제2배합공정(103)은 제1배합공정(101)에 의해 제조된 알긴산이 흡착된 상태의 소금에 키토산을 흡착시키는 공정이다. 여기서 키토산은 pH 6의 약산성 키토산으로서 분말 상태일 수 있다. 약산성 키토산의 제조 과정은 도 2를 참조하여 아래에서 더 상세히 설명한다. 구체적으로, 제1배합공정(101)에 뒤이어서 알긴산이 흡착되어 있는 소금을 담고 있는 배합기에 약산성 키토산 분말(약 380 메쉬) 10 kg을 투입하고 약 30분간 회전시키면서 배합한다. 이에 따라, 알긴산에 의해 촉촉하고 끈적거리는 표면을 가지게 된 소금에 약산성 키토산 분말이 강하게 흡착되어 코팅된 키토산 소금이 제조될 수 있다.The second blending step 103 is a step of adsorbing chitosan to the salt in which the alginic acid prepared by the first blending step 101 is adsorbed. Here, the chitosan may be in a powder state as a weakly acidic chitosan having a pH of 6. The manufacturing process of the weakly acidic chitosan is described in more detail below with reference to FIG. 2. Specifically, following the first mixing step 101, 10 kg of weakly acidic chitosan powder (about 380 mesh) is added to the blender containing the salt to which the alginic acid is adsorbed and blended while rotating for about 30 minutes. Accordingly, the weakly acidic chitosan powder is strongly adsorbed to the salt having a moist and sticky surface by the alginic acid, thereby preparing a coated chitosan salt.
그런 다음 배합기에서 키토산 소금을 꺼내서, 건조공정(105)에서, 예컨대 가로 5 m, 세로 5m, 높이 30 cm의 스테인레스 상자에 넣고 펼친 다음 햇빛과 바람에 노출시켜 약 3시간 이상 자연 건조시킴으로써 습기를 제거할 수 있다.The chitosan salt is then taken out of the blender and, in the drying process 105, placed in a stainless box, for example 5 m wide, 5 m long and 30 cm high, unfolded and exposed to sunlight and wind to naturally dry for about 3 hours to remove moisture. can do.
이렇게 습기가 제거된 키토산 소금은 보관 탱크에서 보관하거나 소정 분량으로 포장하여 상품으로 출시할 수 있다.The dehumidified chitosan salt may be stored in a storage tank or packaged in a predetermined amount and released as a product.
도 2는 본 발명의 일 실시예에 따른 키토산 소금 제조 과정에서 약산성 키토산을 제조하는 과정을 설명하기 위한 개략적인 흐름도이다.2 is a schematic flowchart illustrating a process of preparing a weakly acidic chitosan in the chitosan salt manufacturing process according to an embodiment of the present invention.
도 2를 참조하면, 약산성 키토산 분말의 제조 과정(200)이 예시된다. 약산성 키토산 분말의 제조 과정(200)은 강산을 이용하여 액상 키토산을 획득하는 단계(201), pH를 조정하는 단계(203), 및 건조시켜 분말화하는 단계(205)를 포함하여 이루어질 수 있다.Referring to FIG. 2, a manufacturing process 200 of a weakly acidic chitosan powder is illustrated. The manufacturing process 200 of the weakly acidic chitosan powder may include obtaining a liquid chitosan using a strong acid (201), adjusting a pH (203), and drying and powdering (205).
강산을 이용하여 액상 키토산을 획득하는 단계(201)에서, 산용해성 키토산을 구연산과 같이 식용의 강산(약 pH 5)을 이용하여 용해시킴으로써 액상의 키토산을 획득하는 단계이다. 여기서, 식용 강산은 구연산만으로 제한될 필요는 없으며, 초산, 젖산, 아스코르빈산 등을 이용할 수도 있다. 하지만 구연산의 경우, 다른 식용 강산과는 달리 시리고 떫은 키토산의 맛을 더 강화시키지 않고 반대로 완화시킬 수 있다는 점에서 바람직하다. 획득된 액상의 키토산은 키토산 특유의 시리고 떫은 맛과 사용된 강산의 톡 쏘는 맛을 그대로 가지고 있는 상태이다.In step 201 of obtaining liquid chitosan using a strong acid, the liquid chitosan is obtained by dissolving an acid-soluble chitosan using an edible strong acid (about pH 5) such as citric acid. Here, the edible strong acid does not need to be limited to citric acid alone, and acetic acid, lactic acid, ascorbic acid, and the like may be used. However, citric acid, unlike other edible strong acids, is preferable because it can be reversed and relaxed without further strengthening the taste of chitosan. The obtained liquid chitosan is in a state that retains the chitosan's peculiar shii and astringent taste and the strong acidity used.
pH를 조정하는 단계(203)에서는 탄산수소나트륨과 같은 식용 알칼리를 이용하여 액상 키토산의 pH를 6까지 낮추어 약산성 키토산으로 제조한다. 이 경우 식용 알칼리는 탄산수소나트륨으로 제한될 필요는 없으나, 탄산수소나트륨은 식용 알칼리 중에서도 가장 널리 알려져 있고 저비용으로 쉽게 구입할 수 있으며 아무런 맛이 없다는 장점을 가진다. 구체적으로, 이 단계(203)에서, 액상의 키토산에, 액상의 키토산 중량에 대하여 0.1 ~ 1.0 중량%, 바람직하게는 약 0.5 중량%의 탄산수소나트륨을 희석할 수 있다. 이에 따라 액상의 키토산은 pH가 약 6으로 조정될 수 있다.In step 203 of adjusting the pH, the pH of the liquid chitosan is lowered to 6 using an edible alkali such as sodium hydrogen carbonate to prepare a weakly acidic chitosan. In this case, the edible alkali need not be limited to sodium hydrogen carbonate, but sodium hydrogen carbonate is the most widely known among the edible alkalis and can be easily purchased at low cost and has no merit. Specifically, in this step 203, the liquid chitosan may be diluted 0.1 to 1.0% by weight, preferably about 0.5% by weight, of sodium hydrogen carbonate to the weight of the liquid chitosan. Accordingly, the liquid chitosan can be adjusted to a pH of about 6.
pH가 6으로 조정된 액상의 키토산은, 단계(205)에서 건조된 후 분말화될 수 있다.The liquid chitosan, whose pH is adjusted to 6, may be powdered after drying in step 205.
위에서 도 1 및 도 2를 참조하여 설명한 예에 따라 소금의 원래 맛을 살린 키토산 소금이 제공될 수 있다. 이러한 키토산 소금은 키토산 성분이 소금의 염소 성분의 혈압 상승 작용을 억제할 수 있으므로, 식품에 첨가하여 짠 맛을 내기 위한 식품 첨가물로서 이용가능하다는 장점이 제공된다.According to the example described with reference to FIGS. 1 and 2 above, chitosan salts utilizing the original taste of the salt may be provided. Such chitosan salt is provided with the advantage that the chitosan component can suppress the blood pressure synergistic action of the chlorine component of the salt, so that the chitosan salt can be used as a food additive for adding saltiness to the food.
이상에서는 본 발명을 구체적인 실시예를 통하여 설명하였으나, 당업자라면 본 명세서에서 설명된 여러 가지 특징을 참조하고 조합하여 다양하고 변형된 구성이 가능하다. 따라서 본 발명의 범위가 설명된 실시 예에만 국한되는 것이 아니라, 첨부된 청구범위에 의하여 해석되어야 함을 지적해둔다.In the above description, the present invention has been described through specific embodiments, but various modifications may be made to those skilled in the art by referring to and combining various features described herein. Therefore, it is intended that the scope of the present invention should not be limited to the described embodiments, but should be interpreted by the appended claims.

Claims (7)

  1. 식용 강산을 이용하여 용해시켜 획득한 키토산에 식용 알칼리 성분을 이용하여 중화시킴으로써 제조한 약산성 키토산을 소금에 배합시킨 것을 특징으로 하는 키토산 소금.Chitosan salt, characterized in that a weakly acidic chitosan prepared by neutralizing the chitosan obtained by dissolving the edible strong acid using an edible alkali component in a salt.
  2. 제 1 항에 있어서, 상기 소금은 알긴산이 흡착한 것이며, 상기 약산성 키토산은 상기 알긴산이 흡착되어 있는 소금에 배합되는 것을 특징으로 하는 키토산 소금.The chitosan salt according to claim 1, wherein the salt is adsorbed by alginic acid, and the weakly acidic chitosan is blended with a salt to which the alginic acid is adsorbed.
    금.gold.
  3. 제 1 항에 있어서,The method of claim 1,
    상기 약산성 키토산은,The weakly acidic chitosan,
    pH 5의 식용 강산을 이용하여 용해시켜 획득한 액상 키토산 중량에 대해 0.1 ~ 1.0 중량%의 식용 알칼리를 이용하여 중화시켜 pH 6의 키토산으로 제조한 것을 특징으로 하는, 키토산 소금.Chitosan salt, characterized in that prepared by neutralizing with 0.1 to 1.0% by weight of edible alkali to the weight of the liquid chitosan obtained by dissolving by using an edible strong acid of pH 5, chitosan salt.
  4. 제 3 항에 있어서,The method of claim 3, wherein
    상기 식용 강산은 구연산이며, 상기 식용 알칼리는 탄산수소나트륨인 것을 특징으로 하는, 키토산 소금.The edible strong acid is citric acid, and the edible alkali is sodium bicarbonate, chitosan salt.
  5. 식용 강산을 이용하여 용해시켜 획득한 키토산에 식용 알칼리 성분을 이용하여 중화시킴으로써 약산성 키토산을 제조하는 공정; 및Preparing a weakly acidic chitosan by neutralizing the chitosan obtained by dissolving with an edible strong acid using an edible alkaline component; And
    상기 약산성 키토산을 소금에 배합시키는 공정을 Blending the weakly acidic chitosan with salt
    포함하는 것을 특징으로 하는 키토산 소금 제조 방법.Chitosan salt manufacturing method comprising the.
  6. 제 5 항에 있어서, The method of claim 5, wherein
    상기 약산성 키토산을 소금에 배합시키는 공정은:The process of combining the weakly acidic chitosan with salt is:
    상기 소금에 알긴산을 배합시키는 공정; 및Blending alginic acid with the salt; And
    상기 알긴산이 배합된 소금에 상기 약산성 키토산을 배합시키는 공정을Blending the weakly acidic chitosan with the salt containing the alginic acid
    포함하는 것을 특징으로 하는 키토산 소금 제조 방법.Chitosan salt manufacturing method comprising the.
  7. 제 5 항에 있어서,The method of claim 5, wherein
    상기 약산성 키토산을 제조하는 공정은:The process for preparing the weakly acidic chitosan is:
    pH 5의 구연산을 이용하여 획득한 키토산에 탄산수소나트륨을 이용하여 중화시켜 pH 6의 약산성 키토산으로 제조하고, 건조시켜 분말화하는 것을 특징으로 하는 키토산 소금 제조 방법.A method for producing chitosan salt, characterized in that the chitosan obtained by using citric acid at pH 5 is neutralized by using sodium hydrogen carbonate to prepare a weakly acidic chitosan at pH 6, and dried to powder.
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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6462302A (en) * 1987-09-01 1989-03-08 Nippon Suisan Kaisha Ltd Water-soluble chitosan salt and production thereof
KR20010103538A (en) * 2000-05-10 2001-11-23 윤광심 Natural polymer type antibacterial chitosan-NaCl using chitosan, alginic acid and process for preparing the same
KR20040008428A (en) * 2002-07-18 2004-01-31 바램제약주식회사 Manufacturing method for rice which is coated alginic acid and chitosan
KR20040099587A (en) * 2003-05-19 2004-12-02 건 식 조 Method for Producing a Chitosan Containing Salt Having a Function of Lowering Blood Pressure
KR20050050911A (en) * 2003-11-26 2005-06-01 에스케이케미칼주식회사 Chitosan coated alginate sponge and method for preparing thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6462302A (en) * 1987-09-01 1989-03-08 Nippon Suisan Kaisha Ltd Water-soluble chitosan salt and production thereof
KR20010103538A (en) * 2000-05-10 2001-11-23 윤광심 Natural polymer type antibacterial chitosan-NaCl using chitosan, alginic acid and process for preparing the same
KR20040008428A (en) * 2002-07-18 2004-01-31 바램제약주식회사 Manufacturing method for rice which is coated alginic acid and chitosan
KR20040099587A (en) * 2003-05-19 2004-12-02 건 식 조 Method for Producing a Chitosan Containing Salt Having a Function of Lowering Blood Pressure
KR20050050911A (en) * 2003-11-26 2005-06-01 에스케이케미칼주식회사 Chitosan coated alginate sponge and method for preparing thereof

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