KR19990024417A - Method for preparing low salt using seaweed - Google Patents

Abstract

The present invention relates to a low salt salt production method using seaweed such as seaweed, kelp, green seaweed and shellfish.

In the present invention, seaweeds such as seaweed, kelp, green seaweed, and shellfish are washed with water, dried, pulverized, and placed in a ceramic or alumina container for 6-12 hours to prepare low salt edible.

The present invention has a low sodium chloride content and high mineral content, there is an effect that can be produced from seaweeds by a simple process of low salt containing little or no heavy metal or harmful to the human body.

Description

Method for preparing low salt using seaweed

The present invention relates to a salt production method having a low salt content using seaweed. Salt is a component of sodium, an important cation in human extracellular fluid. The change in sodium concentration plays a crucial role in circulating water from one part of the body to another by osmotic pressure. In addition to chlorine, other constituents, the body regulates the balance of acids and bases to maintain normal muscle excitability. As such, salt is a source of sodium and chlorine, which are essential minerals in humans, and are generally used as food additives in various foods or food processing, such as meat, dairy products, and fish, rather than salt itself. It is supplied by the consumption of foods such as canned food, smoked products, nuts and kimchi.

Since the amount of salt required depends on the physical activity and the temperature, the amount of salt varies considerably from person to person. Therefore, the daily recommended amount is not set. However, Koreans consume 30 to 40g relatively much compared to 10g per day. Known. If such a relatively large amount of salt intake is a problem that can be a factor of causing adult diseases such as hypertension, heart disease, etc. is emerging.

Algae, on the other hand, is a general term for plants distributed in the sea and has been used by humans since BC. In general, it is low in digestibility but high in nutritional value due to its high content of vitamins and minerals.

Seaweeds are widely used as cooked foods because they are edible as raw or dried products, or they are rich in kind and color. In particular, it has a high content of iodine to prevent goiter and has recently been used in cosmetics and diets using low calories and indigestion. In addition, dried seaweeds can be a rich source of minerals because of their high ash content, such as kelp 27.9%, seaweed 27.0%, brown seaweed 23.4%, and gompi 15.2%.

As a method of preparing a salt using such seaweed components, Korean Patent Publication No. 96-6787, 96-3605 discloses a method of preparing low salt flavor salt using an extract obtained by steaming seaweed with water, but the manufacturing process is complicated. There is a disadvantage that is difficult to put to practical use.

In order to solve the drawbacks of the prior art as described above of the present invention to provide a salt production method having a low salt content, high mineral content by a simple method using seaweed.

The present invention is a low-salt salt manufacturing method using the seaweed to remove the foreign matter in seaweed such as seaweed, kelp, seaweed and then to dry and dry the dried algae at 600-1200 ℃ for a certain period of time after incineration. The salt obtained by the inventive method is much lower than refined salt containing 88.0% sodium chloride or processed salt containing 93.0% sodium chloride, and has a high nutritional value because of its high mineral content such as iron, phosphorus, calcium, magnesium, and manganese. Besides salty salt, it has good flavor.

When explaining the present invention as described above with reference to specific embodiments as follows.

Example 1

After removing the foreign matter from the dried kelp raw material was washed twice with purified water and dried for 12 hours at 60 ℃ in a hot air dryer. The dried kelp (water content 4.92% by weight) was ground and ground into a ceramic container, pre-flashed at 200 ° C., incubated at 1000 ° C. for 12 hours, and ground to prepare the low salt of the present invention. The inorganic and heavy metal contents were measured, and the sodium chloride content was measured and shown in Table 2.

Example 2

After removing foreign substances from raw seaweed, dried twice with purified water and dried at 60 ℃ for 12 hours in a hot air dryer. The dried seaweed (water content 4.71% by weight) was ground and ground into a ceramic container, which was preliminarily incubated at 200 ° C., followed by incubation at 1000 ° C. for 11 hours and ground to prepare the low salt salt of the present invention. The inorganic and heavy metal contents were measured, and the sodium chloride content was measured and shown in Table 2.

Example 3

After removing foreign matters from green raw fish that was not dried, washed twice with purified water and dried at 60 ° C. for 12 hours in a hot air dryer. The dried green seaweed (water content 4.77% by weight) was ground to powder, which was put into a ceramic container, preliminarily incubated at 200 ° C., followed by incubation at 1000 ° C. for 10 hours, and then ground to prepare the low salt of the present invention. The inorganic and heavy metal contents were measured, and the sodium chloride content was measured and shown in Table 2.

Example 4

After removing the foreign matter from the raw material that is not dried, washed twice with purified water and dried for 12 hours at 60 ℃ in a hot air dryer. The dried salt (water content 4.12% by weight) was ground and ground into a ceramic container, which was pre-flashed at 200 ° C., incubated at 1000 ° C. for 10 hours, and ground to prepare the low salt of the present invention. The inorganic and heavy metal contents were measured, and the sodium chloride content was measured and shown in Table 2.

Example 5

Commercially prepared dried seaweed (water content 4.65% by weight) was ground and powdered into an alumina container, preliminarily preheated at 200 ° C., and then crushed at 1200 ° C. for 8 hours to prepare a low salt salt of the present invention. The inorganic matters and heavy metal content of potassium are shown in Tables 1 and 2.

Table 1. Inorganic and heavy metal content of low salt and bamboo salt of the present invention

Table 2. Sodium chloride content of low salt and commercial bamboo salt of the present invention

Table 3. Sodium chloride content of Comparative Examples 1-6 salt

Table 4. Sodium chloride content of salts of Comparative Examples 1-6

※ In each of the Examples, Comparative Examples and Reference Examples, the inorganic and heavy metal contents were accurately weighed about 0.3 to 0.5 g of each sample, followed by 7 ml, 10 ml, and 5 ml of nitric acid, sulfuric acid, and hydrogen peroxide, respectively. ) Was acid-decomposed with a pretreatment device (DIGEST 401, PROLABO, France) and measured by ICP (Inductively coupled plasma, JY24, JOBIN YVON, France). The calibration curve for the standard solution was prepared using a 1000 ppm standard solution manufactured by Wako, Japan. Sodium chloride content was measured by the General Test Method of the Food Code.

As can be seen from Tables 1 to 4, the present invention provides a low salt salt containing a low content of sodium chloride as well as a high content of minerals and little or no heavy metals harmful to the human body. There is.

Claims (2)

Sea salt is washed with water, dried and pulverized, and then put in a ceramic or alumina container. The method for preparing low salt according to claim 1, wherein the seaweed is seaweed, seaweed, seaweed, green seaweed, or seaweed.