Method for producing pink salt using lactic acid bacteria

Abstract

The present invention relates to a method for producing pink salt using lactic acid bacteria, the method comprising the steps of: adding 80-85 parts by weight of groundwater to 100 parts by weight of rock salt and dissolving same to prepare salt water (step 1); primarily filtering the salt water to remove impurities (step 2); secondarily filtering the primarily filtered salt water to remove heavy metals (step 3); putting the secondarily filtered salt water into a multi-stage crystal plate and drying the salt water to prepare pink salt (step 4); and adding 1-5 parts by weight of vegetable lactic acid bacteria to 100 parts by weight of pink salt and stirring for 5-10 minutes (step 5). The present invention has an advantage of not only producing clean pink salt by excluding impurities such as stone powder, fine plastic, and the like, but also suppressing harmful microorganisms in the intestine and improving the active ability of the intestinal function by containing vegetable lactic acid bacteria.

Description

Method for producing pink salt using lactic acid bacteria

[0001] The present invention relates to a method for producing pink salt using lactic acid bacteria, and more specifically, to a method for producing pink salt using lactic acid bacteria, which is clean as it does not contain impurities such as microplastics or stone powder, and which contains plant-based lactic acid bacteria to suppress harmful intestinal microorganisms.

[0002] Since the 20th century, when the world became industrialized, the chemical, oil refining, steel, semiconductor, and thermal power industries developed, and various impurities such as plastics, microplastics, nanoplastics, heavy metals, toxic colloidal organic compounds, particulate matter, dirt, dead insects, and fish waste, which are harmful to the human body, flowed into the seawater of coastal areas around the world, rapidly polluting most seawaters. As a result, there has been a growing concern about the harmfulness of sea salt produced from seawater to the human body.

[0003] Salt is the basis of all foods and an important food that must be consumed in certain amounts. It is mainly produced by the methods of solar salt, rock salt, and machine salt around the world and domestically. In particular, solar salt does not require energy other than sunlight and wind, and is rich in minerals compared to refined salt and re-processed salt, so most salt around the world is still produced in salt fields using this traditional method.

[0004] According to several recent domestic and international papers, various microplastics ranging from a few dozen to as many as several hundred per kilogram were found in sea salt produced in Korea, China, Spain, the United States, France, and around the world.

[0005] It is known that when microplastics are absorbed into the human body, they cause various diseases, including cancer, due to the physical toxicity of the microparticles and the chemical toxicity of the additives contained in the plastic.

[0006] Microplastics generally refer to plastics ranging from 0.1 μm to 5 mm in size, which range from small pieces of synthetic fibers to various household containers, packaging, and products that are washed into the ocean and reduced in size by waves and microorganisms. Ultrafine plastics are also defined as plastics less than 1 mm in size, and nanoplastics refer to plastics even smaller than microplastics or ultrafine plastics, measuring less than 0.1 μm. The main components of microplastics and nanoplastics are very diverse and include polyester, nylon, polyethylene, polypropylene, polystyrene, butyl rubber, PVC, polyvinyl alcohol, and polymethacrylate. These various microplastics present in seawater, along with various insoluble chemicals, heavy metals, dust, dirt, viruses, and bacteria, are broken down and absorbed by the stomach acid. Their physical and chemical toxicity is known to cause various diseases in various organs, including cancer, cardiovascular, endocrine, and reproductive systems.

[0007] Meanwhile, rock salt is literally rock salt, and Andean Uyuni rock salt is a type of salt that contains over 30 beneficial minerals. These beneficial minerals contained in Andean Uyuni rock salt are known to have excellent beauty effects such as removing skin waste, making skin elastic and smooth, restoring substances to their original state by fighting against the oxidizing power that causes substances to decay, and having excellent antibacterial properties, so they are known to inhibit skin aging, promote skin regeneration, and have antibiotic properties, making damaged skin elastic and healthy, beautiful skin. In addition, Andean Uyuni rock salt contains over 30 minerals, and it is known to be effective in treating allergies and atopy by releasing negative ions.

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

[0009] The method of making salt flowers using the Himalayan rock salt mentioned above has the advantage of not containing microplastics, but has the disadvantage of containing impurities such as stone powder.

[0010] [Prior Art Literature]

[0011] [Patent Document]

[0012] (Patent Document 1) KR 10-2021-0006602 A 2021.01.19.

[0013] The purpose of the present invention is to provide a method for producing pink salt using lactic acid bacteria, which can produce clean pink salt without containing impurities such as microplastics and stone powder.

[0014] Another object of the present invention is to provide a method for producing pink salt using lactic acid bacteria, which contains plant-based lactic acid bacteria and can suppress harmful intestinal microorganisms.

[0015] To achieve the above purpose, the present invention provides the following means.

[0016] The present invention provides a method for producing pink salt using lactic acid bacteria, comprising the steps of: adding 80 to 85 parts by weight of groundwater to 100 parts by weight of rock salt and dissolving them to produce brine (step 1); filtering the brine primarily to remove impurities (step 2); filtering the first-filtered brine secondarily to remove heavy metals (step 3); pouring the second-filtered brine into a multi-stage crystallizer and drying it to produce pink salt (step 4); and adding 1 to 5 parts by weight of plant-based lactic acid bacteria to 100 parts by weight of the pink salt and stirring it for 5 to 10 minutes (step 5); wherein step 4 comprises pouring the second-filtered brine into 10 to 15 multi-stage crystallizers and drying it at 30 to 40°C and a wind speed of 8 m / h for 8 to 10 hours to produce pink salt having a salinity of 75 to 85%.

[0017] Step 2 above removes impurities by filtering the brine using a 20-30㎛ Star pleated filter and then filtering it using a 50-60㎛ fiber filter.

[0018] In the above step 3, the first filtered brine is secondarily filtered using a heavy metal removal carrier, and the heavy metal removal carrier is prepared by mixing 40 wt% of zeolite, 30 wt% of mica, 10 wt% of kaolin, 5 wt% of chitosan, 5 wt% of citric acid, and 10 wt% of chrysanthemum extract, and calcining the mixture at 1,200°C for 1 hour. The chrysanthemum extract is prepared by adding 10 to 20 wt% of chrysanthemum to 100 wt% of bamboo vinegar and extracting at 100 to 105°C for 1 to 2 hours. The bamboo vinegar is obtained by carbonizing bamboo, cooling the smoke obtained, and aging for 3 months, separating the upper layer, the middle layer, and the lower layer, removing the upper layer and the lower layer from the separated three layers, and taking the middle layer.

[0019] In the above step 5, the plant-based lactic acid bacteria is coated by adding 1 to 2 parts by weight of pine pollen to 100 parts by weight of Lactobacillus fermentum and stirring for 10 to 20 minutes, and the pine pollen is used after adding 500 parts by weight of purified water to 100 parts by weight of pine pollen and soaking for 72 hours, and then naturally drying at 23 to 28°C for 48 hours.

[0020] Prior to the above step 1, a step is additionally included of adding 10 parts by weight of L-ascorbic acid powder to 100 parts by weight of rock salt, stirring at 25°C for 10 minutes to separate iron oxide from the rock salt, and then removing L-ascorbic acid powder and iron oxide from the rock salt using microbubbles.

[0021] The method for producing pink salt using lactic acid bacteria according to the present invention has the advantage of producing clean pink salt without containing impurities such as microplastics or stone powder.

[0022] In addition, the method for manufacturing pink salt using lactic acid bacteria of the present invention has the advantage of containing plant-based lactic acid bacteria to suppress harmful intestinal microorganisms and improve the activity of intestinal function.

[0023] Hereinafter, the present invention will be described in detail as follows.

[0024] First, a method for producing pink salt using lactic acid bacteria according to the present invention is described.

[0025] The method for producing pink salt using the lactic acid bacteria of the present invention is as follows:

[0026] Step 1: Add 80-85 parts by weight of groundwater to 100 parts by weight of rock salt and dissolve to make brine;

[0027] A step of first filtering the above brine to remove impurities (step 2);

[0028] Step 3: Re-filtering the first-filtered brine to remove heavy metals;

[0029] Step 4 of producing pink salt by pouring the second-filtered brine into a multi-stage crystal plate and drying it; and

[0030] Step 5: Adding 1 to 5 parts by weight of plant-based lactic acid bacteria to 100 parts by weight of the above pink salt and stirring for 5 to 10 minutes;

[0031] Includes.

[0032] The above step 1 is the step of making brine by adding 80 to 85 parts by weight of groundwater to 100 parts by weight of rock salt and dissolving them.

[0033] If less than 80 parts by weight of groundwater is added to 100 parts by weight of the above rock salt, there is a problem that the salinity becomes too high, and if more than 85 parts by weight is added, there is a problem that the salinity becomes too low.

[0034] In Step 1, the rock salt is mined from a salt mine and is also called rock salt. The country producing the rock salt is not specifically limited.

[0035] Microplastics ranging from a few dozen to hundreds per kilogram were found in sea salt produced in Korea, China, Spain, the United States, France, and around the world.

[0036] It is known that when microplastics are absorbed into the human body, they cause various diseases, including cancer, due to the physical toxicity of the microparticles and the chemical toxicity of the additives contained in the plastic.

[0037] In comparison, the above rock salt is a high-salinity salt with a salinity of 96-99.5% that does not contain harmful chemicals.

[0038] The present invention has the advantage of not containing microplastics by manufacturing pink salt containing lactic acid bacteria using rock salt.

[0039] Step 2 above is a step of first filtering the brine to remove impurities.

[0040] In the above step 2, it is preferable to remove impurities by filtering the brine using a 20-30㎛ Star pleated filter and then filtering it using a 50-60㎛ fiber filter.

[0041] The above Star-pleated filter uses SUS316L, a material that is physically strong and reusable after cleaning. The Star-pleated filter boasts a high physical strength thanks to its external stainless steel cover, and the pleats of the internal wire mesh filter increase its surface area, thereby improving processing capacity. Furthermore, it can be reused after high-pressure cleaning. Among stainless steels, SUS316L is a material with excellent corrosion resistance, resulting in high durability.

[0042] The above fiber filter has a high filtration effect.

[0043] Rock salt has the advantage of not containing microplastics, but has the disadvantage of containing impurities such as stone dust.

[0044] The present invention has the advantage of being able to produce clean pink salt by removing impurities such as stone powder.

[0045] The above step 3 is a step of removing heavy metals by secondarily filtering the firstly filtered brine.

[0046] In the above step 3, the first filtered brine is secondarily filtered using a carrier for removing heavy metals.

[0047] The above heavy metal removal carrier is manufactured by mixing 40 wt% zeolite, 30 wt% mica, 10 wt% kaolin, 5 wt% chitosan, 5 wt% citric acid, and 10 wt% chrysanthemum extract, and then calcining at 1,200°C for 1 hour.

[0048] The above chrysanthemum extract is prepared by adding 10 to 20 parts by weight of chrysanthemum to 100 parts by weight of bamboo vinegar and extracting at 100 to 105°C for 1 to 2 hours.

[0049] The above bamboo vinegar is obtained by cooling the smoke obtained by carbonizing bamboo, aging it for three months, separating it into an upper layer, a middle layer, and a lower layer, removing the upper and lower layers from the three separated layers, and taking the middle layer.

[0050] The above step 4 is a step of manufacturing pink salt by pouring the secondarily filtered brine into a multi-stage crystal plate and then drying it.

[0051] In the above step 4, the second-filtered brine is injected into a multi-stage crystal plate of 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%.

[0052] The present invention has the advantage of being able to produce a large amount of pink salt by using the multi-stage crystal plate having 10 to 15 stages.

[0053] If the above secondary filtered brine is dried in a vinyl greenhouse at a temperature below 30℃, there is a problem of a bitter taste, and if it is dried at a temperature above 40℃, there is a problem of the crystal size becoming too small.

[0054] Step 5 above is a step of 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.

[0055] The present invention has the advantage of suppressing harmful intestinal microorganisms and improving the activity of intestinal function by including plant-based lactic acid bacteria in the pink salt.

[0056] The above plant-based lactic acid bacteria is coated by adding 1 to 2 parts by weight of pine pollen to 100 parts by weight of Lactobacillus fermentum and stirring for 10 to 20 minutes.

[0057] The present invention has the advantage of improving the survival period of plant-based lactic acid bacteria by coating Lactobacillus fermentum with pine pollen.

[0058] The above Lactobacillus fermentum has the advantage of excellent heat resistance and high survival rate under acidic conditions.

[0059] The above pine pollen is used after adding 500 parts by weight of purified water to 100 parts by weight of pine pollen and soaking for 72 hours, and then drying naturally at 23 to 28°C for 48 hours.

[0060] The above pine pollen contains a lot of carbohydrates and proteins, so it plays a beneficial role in health.

[0061] Prior to the above step 1, a step of adding 10 parts by weight of L-ascorbic acid powder to 100 parts by weight of rock salt and stirring at 25°C for 10 minutes to separate iron oxide from the rock salt, and then removing L-ascorbic acid powder and iron oxide from the rock salt using microbubbles may be additionally included.

[0062] The present invention has the advantage of being able to produce cleaner pink salt by removing iron oxide from rock salt.

[0063] The method for producing pink salt using lactic acid bacteria according to the present invention has the advantage of producing clean pink salt without containing impurities such as microplastics or stone powder.

[0064] In addition, the method for manufacturing pink salt using lactic acid bacteria of the present invention has the advantage of containing plant-based lactic acid bacteria to suppress harmful intestinal microorganisms and improve the activity of intestinal function.

[0065] Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are intended solely to illustrate the present invention and are not intended to limit the scope of the present invention.

[0066] [Example 1]

[0067] 80 parts by weight of groundwater was added to 100 parts by weight of 98% salinity rock salt and dissolved to make brine. The brine was filtered using a 20㎛ Star pleated filter and then filtered using a 50㎛ fiber filter to remove impurities. The first-filtered brine was secondarily filtered using a heavy metal removal carrier. The heavy metal removal carrier was prepared by mixing 40% by weight of zeolite, 30% by weight of sericite, 10% by weight of kaolin, 5% by weight of chitosan, 5% by weight of citric acid, and 10% by weight of chrysanthemum extract and calcining at 1,200℃ for 1 hour. The chrysanthemum extract was prepared by adding 10 parts by weight of chrysanthemum to 100 parts by weight of bamboo vinegar and extracting at 100℃ for 1 hour. The above bamboo vinegar was obtained by cooling the smoke obtained by carbonizing bamboo, aging it for 3 months, separating it into upper, middle, and lower layers, removing the upper and lower layers from the separated three layers, and taking the middle layer. The second-filtered brine was poured into a 15-stage multi-stage crystallization plate and dried at 35°C at a wind speed of 8 m / h for 9 hours to produce pink salt with a salinity of 80%. 5 parts by weight of plant-based lactic acid bacteria were added to 100 parts by weight of the pink salt and stirred for 10 minutes to produce pink salt using lactic acid bacteria. The plant-based lactic acid bacteria were coated by adding 1 part by weight of pine pollen to 100 parts by weight of Lactobacillus fermentum and stirring for 10 minutes. The pine pollen was prepared by adding 500 parts by weight of purified water to 100 parts by weight of pine pollen, soaking for 72 hours, and then naturally drying at 25°C for 48 hours.

[0068] [Comparative Example 1]

[0069] Rock salt with a salinity of 98% was prepared.

[0070] [Comparative Example 2]

[0071] I bought sea salt from the market.

[0072] [Experimental Example 1]

[0073] The insoluble content of the pink salt using lactic acid bacteria of Example 1, the rock salt of Comparative Example 1, and the sea salt of Comparative Example 2 was measured and shown in Table 1. The insoluble content was determined by weighing 10 g of the sample, dissolving it in 200 ml of distilled water, and filtering it thoroughly through a glass filter to separate the insoluble content. The glass filter was dried at 105°C, and then the insoluble content was quantified.

[0074] Example 1 Comparative Example 1 Comparative Example 2 Insoluble matter contents (%, g / g) 0.01±0.02 0.12±0.07 0.17±0.04

[0075] According to Table 1, it can be confirmed that the pink salt using lactic acid bacteria of Example 1 has a lower insoluble matter content than the rock salt of Comparative Example 1 and the sea salt of Comparative Example 2.

[0076] Therefore, it can be seen that the pink salt using lactic acid bacteria of Example 1 is a clean salt with impurities such as stone powder removed.

[0077] [Experimental Example 2]

[0078] The heavy metal contents of the pink salt using lactic acid bacteria of Example 1, the rock salt of Comparative Example 1, and the sea salt of Comparative Example 2 were measured and shown in Table 2. The lead (Pb), cadmium (Cd), and arsenic (As) contents of the salt were measured by adding 5% HNO3 to 4 g of the sample to make 100 mL and using the test solution, and the test solution was measured using ICP-OES (Varian 730-ES, Varian, Melbourne, Australia). Mercury (Hg) analysis was performed separately by taking about 0.1 g of the sample and measuring it using a mercury analyzer (Hydra-C, Teledyne Leeman Labs, Hudson, NH, USA) according to the Combination gold amalgamation method.

[0079] Example 1 Comparative Example 1 Comparative Example 2 Pb 0.005 ± 0.01 3 0.031 ± 0.01 7 0.069 ± 0.01 3 Cd 0.001 ± 0.00 1 0.002 ± 0.00 1 0.004 ± 0.00 2 As 0.009 ± 0.02 6 0.369 ± 0.07 1 0.67 1 ± 0.12 7 Hg N DN DN .D

[0080] According to Table 2, it can be confirmed that the pink salt using lactic acid bacteria of Example 1 has a lower heavy metal content than the rock salt of Comparative Example 1 and the sea salt of Comparative Example 2.

[0081] [Experimental Example 3]

[0082] A sensory evaluation was conducted on the pink salt using lactic acid bacteria of Example 1, the rock salt of Comparative Example 1, and the sea salt of Comparative Example 2. The sensory evaluation was conducted by 15 expert panelists aged 20 to 40, and color, saltiness, bitterness, and overall preference were evaluated. The scores were given on a scale of 1 to 9, with higher scores indicating better evaluations for that item. The sensory evaluation results are shown in Table 3.

[0083] Color Classification Degree of improvement in saltiness Degree of improvement in bitterness Total preference Example 18.58±0.40 8.45±0.83 8.69±0.27 8.59±0.47 Comparative example 17.69±0.20 5.38±0.12 5.32±0.21 5.74±0.35 Comparative example 25.26±1.13 5.13±1.26 5.05±0.42 5.14±0.62 Color 1; messy 9: clean Salty 1: strong saltiness 9: mild saltiness Bitter 1: strong bitterness 9: no bitterness felt Total preference 1: very low preference 9: very high preference

[0084] As can be seen from Table 3 above, the pink salt using lactic acid bacteria of Example 1 is superior to the rock salt of Comparative Example 1 and the sea salt of Comparative Example 2 in terms of color, degree of improvement in saltiness, degree of improvement in bitterness, and overall acceptability.

[0085] [Experimental Example 4]

[0086] The microplastic content of pink salt using lactic acid bacteria of Example 1, rock salt of Comparative Example 1, and sea salt of Comparative Example 2 was analyzed and shown in Table 4. The microplastics present in 100 g of salt were quantitatively analyzed for target polymers such as PE, PP, PS, and PET.

[0087] Example 1 Comparative Example 1 Comparative Example 2 PEN.DN.D36.54 PPN.DN.D83.18 PSN.DN.D0.54 PETN.DN.D3.46 Total (㎍)00123.72

[0088] According to Table 4, no microplastics were detected in the pink salt using lactic acid bacteria of Example 1 and the rock salt of Comparative Example 1, whereas a large amount of microplastics were detected in the sea salt of Comparative Example 2.

[0089] [Comparative Example 3]

[0090] In Example 1, pink salt using lactic acid bacteria was manufactured in the same manner as in Example 1, except that Lactobacillus fermentum coated with pine pollen was used instead of Lactobacillus fermentum.

[0091] [Experimental Example 5]

[0092] The experiment on the number of viable bacteria according to the storage period was conducted by sealing the pink salt using lactic acid bacteria of Example 1 and Comparative Example 3 in a pouch and storing it at room temperature, and using the following method. The period was 72 days from the time of manufacture.

[0093] MRS medium and 0.85% saline solution were prepared and sterilized at 121℃ for 15 minutes. After 0, 12, 21, 30, and 72 days of storage at room temperature, 5 g of Lacto GABA salt was added to saline solution to prepare a diluted test solution. This was inoculated into MRS medium and anaerobically cultured at 37℃ for 48 hours. The bacterial count was measured and recorded in Table 5.

[0094] 0 days 12 days later 21 days later 30 days later 72 days later Example 110 4 CFU / g or more 4.9×10 4 CFU / g4.7×10 4 CFU / g4.2×10 4 CFU / g4.1×10 4 CFU / g comparison example 310 4 CFU / g or more 2.5×10 4 CFU / g1.2×10 4 CFU / g2.9×10 3 CFU / g1.8×10 2 CFU / g

[0095] According to Table 5, the pink salt using lactic acid bacteria of Example 1 maintained the number of bacteria throughout the storage period, whereas the pink salt using lactic acid bacteria of Comparative Example 3 showed a decrease in the number of bacteria as the storage period increased.

Claims

1. Step 1: Add 80-85 parts by weight of groundwater to 100 parts by weight of rock salt and dissolve to make brine; A step of first filtering the above brine to remove impurities (step 2); Step 3: Re-filtering the first-filtered brine to remove heavy metals; Step 4 of producing pink salt by pouring the second-filtered brine into a multi-stage crystal plate and drying it; and Step 5: Adding 1 to 5 parts by weight of plant-based lactic acid bacteria to 100 parts by weight of the above pink salt and stirring for 5 to 10 minutes; Including, but not limited to, The above step 4 is to produce pink salt with a salinity of 75 to 85% by putting the second-filtered brine into a multi-stage crystal plate of 10 to 15 stages and drying it at 30 to 40°C with a wind speed of 8 m / h for 8 to 10 hours. Method for producing pink salt using lactic acid bacteria.

2. In paragraph 1, Step 2 above is to remove impurities by filtering the brine using a 20-30㎛ Star pleated filter and then filtering it using a 50-60㎛ fiber filter. Method for producing pink salt using lactic acid bacteria.

3. In paragraph 1, In the above step 3, the first filtered brine is secondarily filtered using a carrier for removing heavy metals. The above heavy metal removal carrier is manufactured by mixing 40 wt% of zeolite, 30 wt% of mica, 10 wt% of kaolin, 5 wt% of chitosan, 5 wt% of citric acid, and 10 wt% of chrysanthemum extract, and then calcining at 1,200°C for 1 hour. The above chrysanthemum extract is prepared by adding 10 to 20 parts by weight of chrysanthemum to 100 parts by weight of bamboo vinegar and extracting at 100 to 105°C for 1 to 2 hours. The above bamboo vinegar is obtained by cooling the smoke obtained by carbonizing bamboo, aging it for three months, separating it into an upper layer, a middle layer, and a lower layer, and removing the upper and lower layers from the three separated layers and taking the middle layer. Method for producing pink salt using lactic acid bacteria.

4. In paragraph 1, In step 5 above, The above plant-based lactic acid bacteria is coated by adding 1 to 2 parts by weight of pine pollen to 100 parts by weight of Lactobacillus fermentum and stirring for 10 to 20 minutes. The above pine pollen is used after adding 500 parts by weight of purified water to 100 parts by weight of pine pollen and soaking for 72 hours, and then drying naturally for 48 hours at 23-28℃. Method for producing pink salt using lactic acid bacteria.

5. In paragraph 1, Prior to the above step 1, a step of adding 10 parts by weight of L-ascorbic acid powder to 100 parts by weight of rock salt and stirring at 25°C for 10 minutes to separate iron oxide from the rock salt is additionally included, and then removing L-ascorbic acid powder and iron oxide from the rock salt using microbubbles. Method for producing pink salt using lactic acid bacteria.