Method for manufacturing pink salt using lactic acid bacteria

Abstract

This invention relates to a method for manufacturing pink salt using lactic acid bacteria, characterized by the following steps: adding 80-85 parts by weight of groundwater to 100 parts by weight of rock salt to dissolve and prepare brine (step 1); filtering the brine once to remove impurities (step 2); filtering the brine a second time to remove heavy metals (step 3); drying the brine after the second filtration in a multi-stage crystallizer to produce pink salt (step 4); and adding 1-5 parts by weight of plant-based lactic acid bacteria to 100 parts by weight of the pink salt and stirring for 5-10 minutes (step 5). This method has the following advantages: it can produce pure pink salt that does not contain microplastics or impurities such as stone powder; and by containing plant-based lactic acid bacteria, it can inhibit harmful microorganisms in the intestines and improve intestinal function activation.

Description

Technical Field

[0001] This invention relates to a method for manufacturing pink salt using lactic acid bacteria, and more specifically, to a method for manufacturing pink salt using lactic acid bacteria, which is pure and contains neither microplastics nor impurities such as stone powder, and contains plant-based lactic acid bacteria, thereby inhibiting harmful microorganisms in the intestines. Background Technology

[0002] After global industrialization in the 20th century, the development of chemical, oil refining, steel, semiconductor, and thermal power industries has led to the influx of various impurities into the seawater along the global coastline. These impurities include harmful plastics, microplastics, nanoplastics, heavy metals, toxic colloidal organic compounds, particulate matter, soil, insect remains, and fish debris. Consequently, seawater has become increasingly polluted, raising concerns about the harmful effects of sun-dried salt produced in seawater.

[0003] Salt is the foundation of all food and an essential food that must be consumed in a certain amount. Globally and in South Korea, it is mainly produced through methods such as natural salt, rock salt, and machine-made salt. Natural salt, in particular, requires no energy other than sunlight and wind power, and is richer in minerals than refined and processed salt. Therefore, most of the world's salt is still produced in salt fields using traditional methods.

[0004] According to several recent domestic and international papers, dozens to hundreds of different types of microplastics have been detected in every 1 kg of natural salt produced in various parts of the world, including South Korea, China, Spain, the United States, and France.

[0005] It is understood that after microplastics are absorbed by the human body, the physical toxicity of the particles and the chemical toxicity of the additives contained in the plastics can cause various diseases such as cancer.

[0006] Microplastics generally refer to plastics ranging from tiny synthetic fiber fragments to various household containers, packaging paper, and products that shrink in size (0.1μm to 5mm) after entering the ocean and being acted upon by ocean waves and microorganisms. Ultramicroplastics are sometimes defined as plastics smaller than 1mm, while nanoplastics refer to plastics smaller than 0.1μm. The main components of microplastics and nanoplastics are very diverse, including polyester, nylon, polyethylene, polypropylene, polystyrene, butyl rubber, PVC, polyvinyl alcohol, and polymethyl methacrylate. It is known that various microplastics exist in seawater, along with many insoluble components such as chemicals, heavy metals, dust, mud, viruses, and bacteria. When seawater containing these microplastics and insoluble components is ingested, stomach acid breaks them down and absorbs them. Therefore, their physicochemical toxicity may trigger various diseases, including cancer, affecting multiple organs such as the cardiovascular, endocrine, and reproductive systems.

[0007] On the other hand, rock salt, as the name suggests, is stone salt. Andean Uyuni rock salt, in particular, is a type of salt containing more than 30 beneficial minerals. It is said that the beneficial minerals in this Andean Uyuni rock salt have excellent skin-beautifying effects, such as removing metabolic waste from the skin, improving skin elasticity and making the skin soft and supple; they also have reducing abilities to combat oxidation that causes decay and restore substances to their original state; and antibacterial properties. Therefore, it can inhibit skin aging, promote skin regeneration, and, through its antibacterial effects, condition damaged skin into elastic, healthy, and beautiful skin. Furthermore, it is said that Andean Uyuni rock salt contains more than 30 minerals, thus releasing negative ions, which have significant effects on allergies and atopic dermatitis.

[0008] Korean Patent Publication No. 10-2021-0006602 (January 19, 2021) discloses a method for producing salt flakes using Himalayan rock salt.

[0009] While the method for producing salt flowers using Himalayan rock salt has the advantage of not containing microplastics, it has the disadvantage of containing impurities such as stone powder.

[0010] Existing technical documents Patent documents Patent Document 1: KR 10-2021-0006602A 2021.01.19. Summary of the Invention

[0011] The problem that the invention aims to solve The purpose of this invention is to provide a method for manufacturing pink salt using lactic acid bacteria, which can produce pure pink salt that does not contain microplastics or impurities such as stone powder.

[0012] Another object of the present invention is to provide a method for manufacturing pink salt using lactic acid bacteria, which, by containing plant-based lactic acid bacteria, can inhibit harmful microorganisms in the intestine.

[0013] means for solving problems To achieve the above objectives, the present invention provides the following means.

[0014] This invention provides a method for manufacturing pink salt using lactic acid bacteria. The method comprises the following steps: adding 80-85 parts by weight of groundwater to 100 parts by weight of rock salt to dissolve and prepare brine (step 1); filtering the brine once to remove impurities (step 2); filtering the brine a second time to remove heavy metals (step 3); drying the brine after the second filtration in a multi-stage crystallizer to produce pink salt (step 4); and adding 1-5 parts by weight of plant-based lactic acid bacteria to 100 parts by weight of the pink salt and stirring for 5-10 minutes (step 5). In step 4, the brine after the second filtration is placed in a 10-15 stage multi-stage crystallizer and dried at 30-40°C with a wind speed of 8 m / h for 8-10 hours to produce pink salt with a salinity of 75-85%.

[0015] In step 2, the brine is filtered using a 20-30 μm star pleated filter and then filtered again using a 50-60 μm fiber filter to remove impurities.

[0016] In step 3, the brine after the first filtration is subjected to a second filtration using a heavy metal removal carrier. The heavy metal removal carrier is prepared by calcining a mixture of 40% by weight zeolite, 30% by weight sericite, 10% by weight kaolin, 5% by weight chitosan, 5% by weight citric acid, and 10% by weight chrysanthemum extract at 1,200°C for 1 hour. The chrysanthemum extract is obtained by adding 10-20 parts by weight of chrysanthemum to 100 parts by weight of bamboo vinegar and extracting at 100-105°C for 1-2 hours. The bamboo vinegar is obtained as follows: the smoke obtained by carbonizing bamboo is cooled and matured for three months, then separated into upper, middle, and lower layers. The upper and lower layers are removed from the three separated layers, and the middle layer is retained.

[0017] In step 5, 1-2 parts by weight of pine pollen are added to 100 parts by weight of Lactobacillus fermentum and stirred for 10-20 minutes to coat the plant-based lactic acid bacteria. The pine pollen is soaked in 500 parts by weight of purified water for 72 hours after being added to 100 parts by weight of pine pollen powder and then naturally dried at 23-28°C for 48 hours before use.

[0018] Before step 1, the following steps are also included: adding 10 parts by weight of L-ascorbic acid powder to 100 parts by weight of rock salt, then stirring at 25°C for 10 minutes to separate iron oxide from the rock salt, and then using microbubbles to remove L-ascorbic acid powder and iron oxide from the rock salt.

[0019] Invention Effects The method for manufacturing pink salt using lactic acid bacteria according to the present invention has the following advantages: it can produce pure pink salt that does not contain microplastics or impurities such as stone powder.

[0020] Furthermore, the method for manufacturing pink salt utilizing lactic acid bacteria of the present invention has the following advantages: by containing plant-based lactic acid bacteria, it is able to inhibit harmful microorganisms in the intestine and improve the intestinal function activation ability. Detailed Implementation

[0021] The present invention will now be described in detail.

[0022] First, the method for manufacturing pink salt utilizing lactic acid bacteria according to the present invention will be described.

[0023] The method for manufacturing pink salt using lactic acid bacteria according to the present invention includes the following steps: Add 80-85 parts by weight of groundwater to 100 parts by weight of rock salt to dissolve it and prepare brine (step 1). The brine is filtered once to remove impurities (step 2). The brine after the first filtration is subjected to a second filtration to remove heavy metals (step 3). The brine after secondary filtration is fed into a multi-stage crystallizer and dried to produce pink salt (step 4); and Add 1 to 5 parts by weight of plant-based lactic acid bacteria to 100 parts by weight of the pink salt and stir for 5 to 10 minutes (step 5).

[0024] Step 1 involves adding 80-85 parts by weight of groundwater to 100 parts by weight of rock salt and dissolving it to prepare brine.

[0025] If less than 80 parts by weight of groundwater are added to 100 parts by weight of the rock salt, the salinity will become too high; if more than 85 parts by weight of groundwater are added, the salinity will become too low.

[0026] In step 1, the rock salt is extracted from salt mines and is also known as halite. There are no particular restrictions on the country of origin for the rock salt.

[0027] In natural salt produced around the world, including South Korea, China, Spain, the United States, and France, dozens to hundreds of different types of microplastics have been detected in every 1 kg of natural salt.

[0028] It is understood that after microplastics are absorbed by the human body, the physical toxicity of the particles and the chemical toxicity of the additives contained in the plastics can cause various diseases such as cancer.

[0029] In contrast, the rock salt is a high-purity salt of 96% to 99.5% that does not contain harmful chemicals.

[0030] This invention produces pink salt containing lactic acid bacteria by using rock salt, thus having the advantage of not containing microplastics.

[0031] Step 2 is a step of filtering the brine to remove impurities.

[0032] Preferably, in step 2, the brine is filtered using a 20-30 μm star-shaped pleated filter, and then filtered using a 50-60 μm fiber filter to remove impurities.

[0033] The star-shaped pleated filter is made of SUS316L material, which has high physical strength and can be reused after cleaning. The external cover of the star-shaped pleated filter is made of stainless steel, thus providing high physical strength. Furthermore, the pleated structure of the internal metal wire mesh filter increases the surface area, thereby increasing the processing capacity. In addition, it can be reused after high-pressure cleaning, and SUS316L stainless steel is a material with excellent corrosion resistance, thus ensuring high durability.

[0034] The fiber filter has a high filtration efficiency.

[0035] While rock salt has the advantage of not containing microplastics, it has the disadvantage of containing impurities such as stone powder.

[0036] This invention has the advantage of being able to produce pure pink salt by removing impurities such as stone powder.

[0037] Step 3 is a step of removing heavy metals by performing a second filtration on the brine after the first filtration.

[0038] In step 3, the brine after the first filtration is subjected to a second filtration using a carrier for heavy metal removal.

[0039] The carrier for heavy metal removal is manufactured by calcining a mixture of 40% by weight zeolite, 30% by weight sericite, 10% by weight kaolin, 5% by weight chitosan, 5% by weight citric acid, and 10% by weight chrysanthemum extract at 1,200°C for 1 hour.

[0040] The chrysanthemum extract is obtained by adding 10-20 parts by weight of chrysanthemum to 100 parts by weight of bamboo vinegar and extracting at 100-105°C for 1-2 hours.

[0041] The bamboo vinegar is obtained as follows: the smoke obtained by carbonizing bamboo is cooled and matured for three months, then separated into upper, middle and lower layers. The upper and lower layers are removed from the three separated layers, and the middle layer is taken.

[0042] Step 4 involves feeding the brine after secondary filtration into a multi-stage crystallizer and then drying it to produce pink salt.

[0043] In step 4, the brine after secondary filtration is fed into a multi-stage crystallizer with 10 to 15 stages, and then dried at 30 to 40°C with a wind speed of 8 m / h for 8 to 10 hours to produce pink salt with a salinity of 75 to 85%.

[0044] This invention has the advantage of being able to mass-produce pink salt by utilizing the 10-15 stage multi-stage crystallizer.

[0045] If the brine after secondary filtration is dried in a plastic greenhouse at a temperature below 30°C, a bitter taste will be produced. If the drying is carried out at a temperature above 40°C, the crystals will become too small.

[0046] Step 5 involves adding 1 to 5 parts by weight of plant-based lactic acid bacteria to 100 parts by weight of the pink salt and stirring for 5 to 10 minutes.

[0047] The present invention has the advantage of containing plant-based lactic acid bacteria in the pink salt, thereby inhibiting harmful intestinal microorganisms and improving the intestinal function activation ability.

[0048] Add 1-2 parts by weight of pine pollen to 100 parts by weight of Lactobacillus fermentum and stir for 10-20 minutes to coat the plant-based lactic acid bacteria.

[0049] This invention utilizes pine pollen to coat Lactobacillus fermentum, thereby increasing the survival period of plant-based lactic acid bacteria.

[0050] The Lactobacillus fermentum has the advantages of excellent heat resistance and high survival rate under acidic conditions.

[0051] The pine pollen is used after being soaked in 500 parts by weight of purified water for 72 hours by adding 100 parts by weight of pine pollen powder, and then naturally dried at 23~28℃ for 48 hours.

[0052] Because the pine pollen is rich in carbohydrates and proteins, it has health benefits.

[0053] Before step 1, the following steps may also be included: adding 10 parts by weight of L-ascorbic acid powder to 100 parts by weight of rock salt, then stirring at 25°C for 10 minutes to separate iron oxide from the rock salt, and then using microbubbles to remove L-ascorbic acid powder and iron oxide from the rock salt.

[0054] This invention has the advantage of being able to produce purer pink salt by removing iron oxide from rock salt.

[0055] The method for manufacturing pink salt using lactic acid bacteria according to the present invention has the following advantages: it can produce pure pink salt that does not contain microplastics or impurities such as stone powder.

[0056] Furthermore, the method for manufacturing pink salt utilizing lactic acid bacteria of the present invention has the following advantages: by containing plant-based lactic acid bacteria, it is able to inhibit harmful microorganisms in the intestine and improve the intestinal function activation ability.

[0057] The following examples will provide a more detailed description of the structure and effects of the present invention. These examples are merely illustrative and the scope of the present invention is not limited to these examples.

[0058] [Example 1] Brine was prepared by dissolving 80 parts by weight of groundwater in 100 parts by weight of rock salt with a salinity of 98%. The brine was filtered using a 20 μm star-shaped pleated filter, followed by filtration using a 50 μm fiber filter to remove impurities. The brine was then subjected to a second filtration using a heavy metal removal carrier. This heavy metal removal carrier was prepared by calcining a mixture of 40 wt% zeolite, 30 wt% sericite, 10 wt% kaolin, 5 wt% chitosan, 5 wt% citric acid, and 10 wt% chrysanthemum extract at 1200°C for 1 hour. The chrysanthemum extract was obtained by adding 10 wt% chrysanthemum to 100 parts by weight of bamboo vinegar and extracting at 100°C for 1 hour. The bamboo vinegar was obtained by cooling the smoke obtained from carbonized bamboo, allowing it to mature for three months, separating it into upper, middle, and lower layers, removing the upper and lower layers, and retaining the middle layer. The brine after secondary filtration is fed into a 15-stage multi-stage crystallizer and dried at 35°C with a wind speed of 8 m / h for 9 hours to produce pink salt with a salinity of 80%. Five parts by weight of plant-based lactic acid bacteria are added to 100 parts by weight of the pink salt and stirred for 10 minutes to produce pink salt utilizing lactic acid bacteria. One part by weight of pine pollen is added to 100 parts by weight of Lactobacillus fermentum and stirred for 10 minutes to coat the plant-based lactic acid bacteria. The pine pollen is then soaked in 500 parts by weight of purified water for 72 hours and naturally dried at 25°C for 48 hours.

[0059] [Comparative Example 1] Rock salt with a salinity of 98% was prepared.

[0060] [Comparative Example 2] I bought some natural salt from the market.

[0061] [Experimental Example 1] The insoluble matter content of the pink salt using lactic acid bacteria in Example 1, the rock salt in Comparative Example 1, and the sun salt in Comparative Example 2 was determined, and the results are shown in Table 1. For the insoluble components, 10 g of sample was weighed, dissolved in 200 ml of distilled water, and thoroughly filtered through a glass filter to separate the insoluble matter. The glass filter was then dried at 105 °C, and the insoluble matter content was quantitatively determined.

[0062] [Table 1]

[0063] According to Table 1, it can be confirmed that the insoluble content of the pink salt using lactic acid bacteria in Example 1 is lower than that of the rock salt of Comparative Example 1 and the sun salt of Comparative Example 2.

[0064] Therefore, it can be seen that the pink salt using lactic acid bacteria in Example 1 is a pure salt that has had impurities such as stone powder removed.

[0065] [Experimental Example 2] The heavy metal content of the pink salt using lactic acid bacteria in Example 1, the rock salt in Comparative Example 1, and the sun salt in Comparative Example 2 was determined, and the results are shown in Table 2. For the determination of lead (Pb), cadmium (Cd), and arsenic (As) content in the salts, 5% HNO3 was added to 100 mL of 4 g of sample and used as the test solution. The test solution was analyzed using ICP-OES (Varian 730-ES, Varian, Melbourne, Australia). For the analysis of mercury (Hg), approximately 0.1 g of sample was taken and determined according to the combustion gold amalgamation method using a mercury analyzer (Hydra-C, Teledyne Leeman Labs, Hudson, NH, USA).

[0066] [Table 2]

[0067] Table 2 confirms that the heavy metal content of the pink salt using lactic acid bacteria in Example 1 is lower than that of the rock salt in Comparative Example 1 and the sun salt in Comparative Example 2.

[0068] [Experiment Example 3] Sensory tests were conducted on the pink salt utilizing lactic acid bacteria in Example 1, the rock salt in Comparative Example 1, and the sun-dried salt in Comparative Example 2. The sensory tests were conducted by 15 professional sensory evaluators aged 20-40 years, who evaluated color, saltiness, bitterness, and overall preference. Scoring ranged from 1 to 9 points, with higher scores indicating better evaluation. The sensory test results are shown in Table 3.

[0069] [Table 3]

[0070] As can be seen from Table 3 above, compared with the rock salt of Comparative Example 1 and the sun salt of Comparative Example 2, the pink salt of Example 1 using lactic acid bacteria is superior in terms of color, degree of improvement in saltiness, degree of improvement in bitterness, and overall likability.

[0071] [Experiment Example 4] Microplastic content analysis was performed on the pink salt using lactic acid bacteria in Example 1, the rock salt in Comparative Example 1, and the sun salt in Comparative Example 2. The results are shown in Table 4. Quantitative analysis was performed on the microplastic content per 100g of salt for the target polymers, namely PE, PP, PS, and PET.

[0072] [Table 4]

[0073] As shown in Table 4, no microplastics were detected in the pink salt using lactic acid bacteria in Example 1 and the rock salt in Comparative Example 1. In contrast, a large amount of microplastics were detected in the sun salt in Comparative Example 2.

[0074] [Comparative Example 3] Except for using Lactobacillus fermentum instead of Lactobacillus fermentum coated with pine pollen as the plant-based lactic acid bacteria, pink salt using lactic acid bacteria was produced in the same manner as in Example 1.

[0075] [Experiment Example 5] For the viable cell count experiment based on the storage period, the pink salt containing lactic acid bacteria from Example 1 and Comparative Example 3 was sealed in bags and stored at room temperature, and the experiment was conducted according to the following method. The experimental period lasted from the date of manufacture to 72 days later.

[0076] MRS medium and 0.85% physiological saline were prepared and sterilized at 121°C for 15 minutes. Diluted test solutions were prepared by adding physiological saline to 5g of lacto GABA salt stored at room temperature for 0, 12, 21, 30, and 72 days, respectively. These solutions were inoculated into MRS medium, and the colony counts were determined after anaerobic incubation at 37°C for 48 hours. The results are recorded in Table 5.

[0077] [Table 5]

[0078] Table 5 confirms that the pink salt using lactic acid bacteria in Example 1 maintains a certain number of colonies during the storage period, while the number of colonies in the pink salt using lactic acid bacteria in Comparative Example 3 decreases as the storage period extends.

Claims

1. A method for manufacturing pink salt using lactic acid bacteria, wherein, The method for manufacturing pink salt using lactic acid bacteria includes the following steps: Add 80-85 parts by weight of groundwater to 100 parts by weight of rock salt to dissolve it and prepare brine (step 1). The brine is filtered once to remove impurities (step 2). The brine after the first filtration is subjected to a second filtration to remove heavy metals (step 3). The brine after secondary filtration is fed into a multi-stage crystallizer and dried to produce pink salt (step 4); and Add 1 to 5 parts by weight of plant-based lactic acid bacteria to 100 parts by weight of the pink salt and stir for 5 to 10 minutes (step 5). In step 4, the brine after secondary filtration is fed into a multi-stage crystallizer with 10 to 15 stages, and then dried at 30 to 40°C with a wind speed of 8 m / h for 8 to 10 hours to produce pink salt with a salinity of 75 to 85%.

2. The method for manufacturing pink salt using lactic acid bacteria according to claim 1, wherein, In step 2, the brine is filtered using a 20-30 μm star pleated filter and then filtered again using a 50-60 μm fiber filter to remove impurities.

3. The method for manufacturing pink salt using lactic acid bacteria according to claim 1, wherein, In step 3, the brine after the first filtration is subjected to a second filtration using a carrier for heavy metal removal. The carrier for heavy metal removal is manufactured by calcining a mixture of 40% by weight zeolite, 30% by weight sericite, 10% by weight kaolin, 5% by weight chitosan, 5% by weight citric acid, and 10% by weight chrysanthemum extract at 1,200°C for 1 hour. The chrysanthemum extract was obtained by adding 10-20 parts by weight of chrysanthemum to 100 parts by weight of bamboo vinegar and extracting at 100-105°C for 1-2 hours. The bamboo vinegar is obtained as follows: the smoke obtained by carbonizing bamboo is cooled and matured for three months, then separated into upper, middle and lower layers. The upper and lower layers are removed from the three separated layers, and the middle layer is taken.

4. The method for manufacturing pink salt using lactic acid bacteria according to claim 1, wherein, In step 5, Add 1-2 parts by weight of pine pollen to 100 parts by weight of Lactobacillus fermentum and stir for 10-20 minutes to coat the plant-based lactic acid bacteria. The pine pollen is soaked in 500 parts by weight of purified water to 100 parts by weight of pine pollen powder for 72 hours and then naturally dried at 23-28°C for 48 hours before use.

5. The method for manufacturing pink salt using lactic acid bacteria according to claim 1, wherein, Before step 1, The process includes the following steps: adding 10 parts by weight of L-ascorbic acid powder to 100 parts by weight of rock salt, then stirring at 25°C for 10 minutes to separate iron oxide from the rock salt, and then using microbubbles to remove the L-ascorbic acid powder and iron oxide from the rock salt.

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