소금의 종류를 달리한 식빵의 품질 특성

김혁(Hyeog Kim),최차란(Cha-Ran Choi),함경식(Kyung-Sik Ham) 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.1

다양한 소금의 첨가가 제빵 특성에 미치는 영향을 알아보기 위하여 기계염, 국산 천일염, 중국산 천일염, 멕시코산천일염, 구운 소금, 죽염을 첨가하여 반죽과 식빵을 제조하고 각각의 특성을 조사하였다. Farinograph로 측정한 반죽의 흡수율은 소금의 첨가로 감소하였으며, 기계염의 경우가 흡수율 감소가 작아 가장 높은 흡수율을 나타내었다. 반죽의 면적과 저항면에서는 국산, 중국산, 멕시코산 천일염과 죽염 등이 크게 나타나 우수한 제빵적성을 보였다. Amylograph로 측정한 paste의 최고점도는 기계염, 천일염, 세척탈수염 첨가군은 큰 차이를 나타내지 않았으나 구운 소금과 죽염 첨가군은 다소 높았다. 식빵의 비용적은 국산 천일염 첨가군이 4.11 mL/g으로 가장 작았으며 멕시코산 천일염 첨가군은 4.85 mL/g으로 부피 증가가 가장 컸다. 빵의 무게는 국산 천일염 첨가군에서 412.4 g으로 가장 높아 굽기 손실율에서 국산 천일염 첨가군(10.34%)이 다른 첨가군(10.91~11.65%)에 비해 낮았다. 식빵의 색도에서는 국산 천일염 첨가군의 경우 빵 껍질의 명도가 크고 적색도가 낮았고, 빵 내부의 황색도는 높았으며, 다른 첨가군은 큰 차이를 보이지 않았다. 저장 초기의 식빵의 경도는 세척 탈수염 첨가군이 가장 낮았고 중국산 천일염 첨가군이 가장 높았으며 저장기간 1, 3, 5일 경과함에 따라 멕시코산 천일염과 중국산 천일염 첨가군은 경도가 크게 증가했다. 식빵의 관능검사결과 소금의 종류에 따른 식빵의 내ㆍ외부적 제품 특성에서 국산 천일염 첨가군과 멕시코산 천일염 첨가군이 유의적 차이를 보였으며 향, 맛, 전체적인 기호도에서는 유의적 차 이를 보이지 않았다. This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt. In amylograms, the dough with the bamboo salt had the highest viscosity value. A specific volume was the smallest in the bread with the Korean solar salt (4.11 mL/g), while the largest with the Mexican solar salt (4.85 mL/g). A baking loss rate of the bread prepared with the Korean solar salt (10.34%) was less compared to other samples (10.91~11.65%). The crust of the bread added with the Korean solar salt showed higher L value and lower a value while its crumb showed the highest b value. A sensory evaluation indicated that significant differences in some characteristics of the breads were observed in the breads prepared with the Korean solar salt and Mexican solar salt. However, flavor, taste, and overall acceptability showed no significant differences among all breads prepared with different salts.

한국산 꽃소금과 천일염의 이화학적 특성 및 미생물 분석

이혜미(Hye Mi Lee),이우경(Woo Kyoung Lee),진중현(Jung Hyun Jin),김인철(In Cheol Kim) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.7

한국산 꽃소금의 특성을 알아보기 위하여 국내에서 생산된 꽃소금 3종과 천일염 1종의 이화학적 및 미생물 분석을 실시하였다. 수분함량은 10.54±0.10∼13.82±0.12%, 나머지 조단백, 조지방, 조섬유는 거의 존재하지 않았다. NaCl은 신의도산 꽃소금이 78.81±0.28%, 비금산 꽃소금이 81.67±0.34%, 도초산 꽃소금 84.61±0.21%, 도초산 천일염이 80.82±0.17%로 나타났다. 불용분, 사분은 각각 0.01∼0.05%, 0.01∼0.03%로 낮게 검출되었다. 미네랄 분석은 도초산 꽃소금에서 K과 Mg 함량이 2,975.23 mg/kg, 9,886.72 mg/kg으로 비교적 낮게 나타났다. Ca은 도초산 소금 2종이 945.53 mg/kg, 942.43 mg/kg으로 낮은 함량을 보였다. 중금속 As, Cd, Pb, Hg은 모두 규격 이하로 검출되었다. 소금결정을 관찰한 결과로 천일염과 꽃소금 모두 핵이 중복되어 겹으로 적층된 것을 확인하였으며 크기는 비금산 꽃소금이 0.067×0.067 mm로 가장 작고 도초산 천일염이 0.112×0.124 mm로 꽃소금에 비해 크게 나타났다. 소금의 색도는 꽃소금의 L값이 천일염에 비해 높아 밝게 확인되었다. 관능검사 결과로 짠맛은 NaCl 함량과 유사하며, 쓴맛은 K과 Mg 함량이 적은 도초산 꽃소금이 낮게 나타났다. 천일염에 비해 꽃소금의 단맛과 기호도가 더 높은 것으로 확인되었다. 호염균 동정 결과 19종 모두 Firmicutes로 꽃소금에서 Marinibacillus, Paenibacillus, Bacillus 속이 12종으로 확인되며, 천일염은 Planococcus, Staphylococcus, Bacillus 속 3종으로 검출되었다. DGGE 실험 결과로 도초산 꽃소금에서 16개의 band와 도초산 천일염에서 15개의 band를 확인하였다. 동정 결과 도초산 꽃소금에서 Cupriavidus sp. ATHA3(14.43%), Cupriavidus sp. TSA5(10.41%), Maritimibacter sp. YCSD61-2(8.13%), uncultured bacteria(68%)로 확인되었고, 도초산 천일염에서는 Dunaliella salina(4.76%), Cupriavidus sp. ATHA3(15.80%), uncultured Mycoplasmataceae bacteria(51.72%), uncultured bacteria(27%)로 확인되었다. The present study was conducted to ensure the diversity of domestic solar salt by analyzing the composition and microbiological characteristics of solar salt (from Docho island: DS) and the flower of salt produced in different Korean salt flats (Sinui island: SF, Bigum island: BF, and Docho island: DF). The analyses showed that the moisture content of the three types of flower of salt and solar salt ranged from 10.54~13.82% and NaCl content ranged from 78.81~84.61%. The mineral content of those salts ranged from 3.57~5.51%. The content of insoluble matter in these salts was 0.01±0.00~0.05±0.00%. The sand content of these salts was 0.01±0.01~0.03±0.01%. By Hunter’s color value analysis, the color of the flower of salt was brighter and whiter than solar salt. The salinity of the flower of salt was a little higher than solar salt as well. The magnesium and potassium ion content of DF was 9,886.72±104.78 mg/kg and 2,975.23±79.73 mg/kg, respectively, which was lower than the content in SF, BF, and DS. The heavy metal content of all salts was acceptable under the Korean Food Sanitation Law. The flower of salt was confirmed to be sweeter and preferable to solar salt. More than 80% of the solar salt crystals were 2~3 mm in size, whereas crystals from the flower of salt were 0.5~2 mm in size. The bacterial diversity of DF and DS were investigated by culture and denaturing gradient gel electrophoresis (DGGE) methods. The number of cultured bacteria in flower of salt was approximately three times more than solar salt. By DGGE analysis, major microbes of DF were Maritimibacter sp., Cupriavidus sp., and unculturable bacteria, and those of DS were Cupriavidus sp., Dunalidella salina and unculturable bacteria. The results of DGGE analysis showed that major microorganisms in solar salts were composed of unidentified and unculturable bacteria and only a few microorganisms were culturable.

Korean Solar Salt Ameliorates Colon Carcinogenesis in an AOM/DSS-Induced C57BL/6 Mouse Model

주재현,김영주,박의성,박건영 한국식품영양과학회 2017 Preventive Nutrition and Food Science Vol.22 No.2

The effects of Korean solar salt on an azoxymethane (AOM)/dextran sodium sulfate (DSS)-induced colon cancer C57BL/6 mouse model were studied. Korean solar salt samples (SS-S, solar salt from S salt field; SS-Yb, solar salt from Yb salt field), nine-time-baked bamboo salt (BS-9x, made from SS-Yb), purified salt (PS), and SS-G (solar salt from Guérande, France) were orally administered at a concentration of 1% during AOM/DSS colon cancer induction, and compared for their protective effects during colon carcinogenesis in C57BL/6 mice. SS-S and SS-Yb suppressed colon length shortening and tumor counts in mouse colons. Histological evaluation by hematoxylin and eosin staining also revealed suppression of tumorigenesis by SS-S. Conversely, PS and SS-G did not show a similar suppressive efficacy as Korean solar salt. SS-S and SS-Yb promoted colon mRNA expression of an apoptosis-related factor and cell-cycle-related gene and suppressed pro-inflammatory factor. SS-Yb baked into BS-9x further promoted these anti-carcinogenic efficacies. Taken together, the results indicate that Korean solar salt, especially SS-S and SS-Yb, exhibited anti-cancer activity by modulating apoptosis- and inflammation-related gene expression during colon carcinogenesis in mice, and bamboo salt baked from SS-Yb showed enhanced anti-cancer functionality.

Korean Solar Salt Ameliorates Colon Carcinogenesis in an AOM/DSS-Induced C57BL/6 Mouse Model

Jaehyun Ju,Yeung-Ju Kim,Eui Seong Park,Kun-Young Park 한국식품영양과학회 2017 Preventive Nutrition and Food Science Vol.22 No.2

The effects of Korean solar salt on an azoxymethane (AOM)/dextran sodium sulfate (DSS)-induced colon cancer C57BL/6 mouse model were studied. Korean solar salt samples (SS-S, solar salt from S salt field; SS-Yb, solar salt from Yb salt field), nine-time-baked bamboo salt (BS-9x, made from SS-Yb), purified salt (PS), and SS-G (solar salt from Guérande, France) were orally administered at a concentration of 1% during AOM/DSS colon cancer induction, and compared for their protective effects during colon carcinogenesis in C57BL/6 mice. SS-S and SS-Yb suppressed colon length shortening and tumor counts in mouse colons. Histological evaluation by hematoxylin and eosin staining also revealed suppression of tumorigenesis by SS-S. Conversely, PS and SS-G did not show a similar suppressive efficacy as Korean solar salt. SS-S and SS-Yb promoted colon mRNA expression of an apoptosis-related factor and cell-cycle-related gene and suppressed pro-inflammatory factor. SS-Yb baked into BS-9x further promoted these anti-carcinogenic efficacies. Taken together, the results indicate that Korean solar salt, especially SS-S and SS-Yb, exhibited anti-cancer activity by modulating apoptosis- and inflammation-related gene expression during colon carcinogenesis in mice, and bamboo salt baked from SS-Yb showed enhanced anti-cancer functionality.

소금 종류에 따른 새우젓의 품질 특성 변화

조순덕 ( Sun Duk Cho ),김건희 ( Gun Hee Kim ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.3

We has been researched physicochemical, sensory and microbiological characteristics of salt-fermented shrimps after making them with different kinds of salts such as domestic or imported and purified or solar salt. Physicochemical characteristics of salt-fermented shrimps on color, salinity and pH which was made by 6 kinds of salt did not show any difference in the overall processing. However, in case of amino-N content, it showed the higher level of its contents at the process of Korean solar salt comparing to other. In case of microbiological, the total viable cells was detected most from the Australian solar salt during the initial stage of fermentation, but after 12-week of fermentation, the Chinese solar salt showed the largest number of total viable cells. Also, it found the Korean solar salt contained the lowest level of coliforms, while it found the highest level of coliforms contents in Chinese solar salt. However, there were no significant differences of microbiological characteristics from the salt-fermented shrimp made with 6 kinds of salt(p<0.05). As a result of sensory quality on salt-fermented shrimps, domestic salts was higher than imported. But there were no significant difference of sensory quality from the salt-fermented shrimps made with 6 different kinds of salt(p<0.05).

Korean Solar Salt Ameliorates Colon Carcinogenesis in an AOM/DSS-Induced C57BL/6 Mouse Model

Ju, Jaehyun,Kim, Yeung-Ju,Park, Eui Seong,Park, Kun-Young The Korean Society of Food Science and Nutrition 2017 Preventive Nutrition and Food Science Vol.22 No.2

The effects of Korean solar salt on an azoxymethane (AOM)/dextran sodium sulfate (DSS)-induced colon cancer C57BL/6 mouse model were studied. Korean solar salt samples (SS-S, solar salt from S salt field; SS-Yb, solar salt from Yb salt field), nine-time-baked bamboo salt (BS-9x, made from SS-Yb), purified salt (PS), and SS-G (solar salt from $Gu\acute{e}rande$, France) were orally administered at a concentration of 1% during AOM/DSS colon cancer induction, and compared for their protective effects during colon carcinogenesis in C57BL/6 mice. SS-S and SS-Yb suppressed colon length shortening and tumor counts in mouse colons. Histological evaluation by hematoxylin and eosin staining also revealed suppression of tumorigenesis by SS-S. Conversely, PS and SS-G did not show a similar suppressive efficacy as Korean solar salt. SS-S and SS-Yb promoted colon mRNA expression of an apoptosis-related factor and cell-cycle-related gene and suppressed pro-inflammatory factor. SS-Yb baked into BS-9x further promoted these anti-carcinogenic efficacies. Taken together, the results indicate that Korean solar salt, especially SS-S and SS-Yb, exhibited anti-cancer activity by modulating apoptosis- and inflammation-related gene expression during colon carcinogenesis in mice, and bamboo salt baked from SS-Yb showed enhanced anti-cancer functionality.

제간수 천일염으로 제조한 김치의 In Vitro 항비만 효과

박의성(Eui-Seong Park),이승민(Seung-Min Lee),박건영(Kun-Young Park) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.2

Differentiated adipocyte에서 세척 후 탈수된 천일염으로 담근 김치(WDSK, kimchi prepared with washed and dehydrated solar salt)와 3년 숙성된 천일염으로 담근 김치 (3YSK, kimchi prepared with 3 years aged solar salt)는 no treatment, 일반 천일염으로 담근 김치(CSK, kimchi prepared with conventionally manufactured solar salt), 정수된 천일염으로 담근 김치(FSK, kimchi prepared with filtered sea water solar salt)보다 지방의 축적을 감소시켰고, 각각의 김치 샘플은 no treatment보다 FAS, PPARγ의 mRNA 발현을 감소시켰다. 특히 3YSK는 다른 천일염으로 담근 김치 샘플에 비해 PPARγ의 mRNA 발현을 더욱 많이 감소시켜 adipo-/lipogenesis를 억제했다. WDSK는 HSL과 CPT-1의 발현을 다른 천일염으로 담근 김치 샘플보다 더 크게 증가시켜 lipolysis와 β-oxidation을 증가시켰다. 이러한 결과는 천일염의 미네랄 조성 차이에 의해 나타난 것으로 생각되며, 천일염 내 Mg, K, S의 조성에 따라 다른 결과가 나타난 것으로 생각된다. 특히 천일염에서 감소한 Mg의 함량이 김치의 맛과 항비만 효과에 주요한 인자로 나타났다. The anti-obesity effects of kimchi prepared with solar salt without bittern on 3T3-L1 adipocytes was studied. The kimchi samples consisted of the following: kimchi prepared using conventionally manufactured solar salt (CSK), kimchi prepared with filtered sea water solar salt (FSK), kimchi prepared with washed and dehydrated solar salt (WDSK), and kimchi prepared with 3 years aged solar salt (3YSK). WDSK and 3YSK significantly suppressed lipid droplet formation in the differentiated adipocytes (Oil Red O staining). All the kimchi extracts decreased the lipogenesis-related gene of fatty acid synthase. 3YSK produced the lowest adipogenesis-related gene expression of peroxisome proliferator activated receptor gamma among all groups. On the other hand, WDSK showed the highest lipolysis-related gene expressions of hormone-sensitive lipase and β-oxidation related gene of carnitine palmitoyltransferase 1. WDSK and 3YSK showed different mineral compositions, such as Mg, K, and S, especially Mg, compared to CSK. From the results, 3YS and WDS increased the kimchi taste, but suppressed significantly the obesity related adipogenesis, and promotion of lipolysis and β-oxidation, respectively in differentiated 3T3-L1 adipocytes. Therefore, WDS or 3YS could be appropriate salts in kimchi preparation to increase the anti-obesity effects of kimchi probably because of the different mineral compositions, particularly a decreased Mg content compared to other salts.

DEA 모형을 이용한 신안군 천일염 생산의 효율성에 관한 연구

이제홍 ( Je Hong Lee ) 한국도서(섬)학회 2011 韓國島嶼硏究 Vol.23 No.4

Solar Salt has similar use as Organic Salt. Its has various functions which involve food security. Solar salt as a basic material for human life has lot to do with the history of food itself. This study measured the productivity efficiency of solar saltern in Shinangun 13 town through DEA models (CCR, BCC and Super efficiency). The Data Envelopment Analysis(DEA) can be employed to compare and analyse the efficiencies of Shinangun solar salt. The results of this study are presented as follows : First, DEA-CCR efficiency of Jeungdo, Dochodo, Sineuido, and Aphaedo showed a 1.0 value efficiency of CCR. In regarding to CCR Analysis, Jigo, Jeungdo, Dochodo, Sineuido, Anjwado and Aphaedo showed a 1.0 value of BCC efficiency rate. Secondly, Solar salt in Sinangun Palgeumdo and Haeuido were mainly selected as models of bench-marking. In super efficiency analysis, Shinan Gun`s production location of solar salt orderly ranked Jeungdo, Aphaedo, Sineuido, Dochodo, and Jido. This study is limited in that it focused on solar salt data when analyzing productivity efficiency through DEA model.

소금의 종류와 소금의 건강기능성

박건영(Kun-Young Park),양미희(Mihi Yang),홍근혜(Geun-Hye Hong),이소영(So-Young Lee),이현승(Hyunseung Lee),이운재(Hyunseung Lee),박범용(Bumyong Park) 한국식품영양과학회 2023 식품산업과 영양 Vol.28 No.2

This paper introduces dietary salt kinds consumed in Korea and the researched health functionalities associated with them. Salt varieties include solar sea salt, refined salt, baking and melting salt (ex. Bamboo salt), purified salt, processed salt, deep-sea salt, and other types. The characteristics, manufacturing methods, and mineral content of these salts are outlined. While salt is essential for health, excessive intake can lead to various diseases such as cardiovascular diseases, hypertension, cancer, obesity, etc. WHO recommends a daily intake of 5 g of salt. However, researchers on salt and health suggest a range of 7.5~15 g/d (equivalent to 3~6 g of sodium), resembling a bell curve. Moreover, this paper emphasizes the importance of the type of salt consumed. Mineral-rich sea salt, particularly unrefined salt like solar sea salt and bamboo salt produced by baking sea salt in a clay pot, is highlighted for their functionalities. We also introduce the health benefits of using such salts in the production of fermented foods, particularly in the case of kimchi. The presence of salt in Korean fermented foods, known as the “Korean Paradox”, has been discussed, revealing the suppression of salt-related health risks through various probiotics, fermented metabolites and others. In Korea, solar sea salt and bamboo salt exhibited health benefits, especially their anticancer and antiobesity properties demonstrated in in vitro and in vivo studies. Deep-sea salt, sourced from the depths of the ocean, is considered safe and rich in minerals similar to solar sea salt. Although research on deep-sea salt itself and its utilization in fermented foods are still limited, the paper introduces its potential and prospects.

염전의 함수로 제조한 천일식제조소금의 물리화학적 특성

김경미(Kyeong Mi Kim),김인철(In Cheol Kim) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.10

천일염은 자연 환경에서 제조되기 때문에 불용분 사분과 같은 이물이 함유될 가능성이 있다. 본 연구는 여과와 증발을 통하여 소금의 불순물 등 이물질을 효율적으로 제거하면서 도 미네랄이 풍부한 소금을 생산하기 위해 수행되었다. 함수를 여과한 후 90°C에서 회전식진공농축기를 이용하여 소금결정을 제조한 후에 탈수하였다. 이렇게 제조된 소금을 천일식제조소금이라 명명하였다. 소금의 수율은 물의 증발량에 의해 결정되는데, 증발량이 40%, 50%, 60%일 때 각각 40S, 50S, 60S로 표기하였다. 천일식제조소금의 수율은 40S, 50S, 60S가 각각 7.22%, 10.79%, 15.06%로 일반 천일염의 제조 수율인 4~8%보다 유사하거나 높았다. 천일식제조 소금의 염도는 40S, 50S, 60S가 각각 90.38%, 91.16%, 68.16%를 나타냈다. 관능검사 결과 전체기호도가 가장 높은 소금은 40S이며, 쓴맛이 강함 소금은 60S를 나타냈다. Na, Mg, K, Ca의 미네랄 함량은 40S와 50S가 Mg 함량이 낮다는 것을 제외하면 천일염과 유사하였다. 불용분 함량은 천일염이 0.023%로 천일식제조소금보다 높고, 사분분석 함량은 천일염과 40S, 50S는 유의차가 없었다. 용해속도(g of salt/100 mL H2O/sec)는 40S, 50S, 60S가 각각 0.69, 0.70, 0.69로 천일염의 용해속도(0.47)보다 높았고, 상대습도 70%, 저장온도 20°C에서의 수분 재흡수 속도는 천일식제조소금 40S, 50S가 정제염보다는 빠르지만 천일염보다 는 약 3~5배 낮은 결과를 보여주었다. 본 연구에서 개발한 천일식제조소금은 미네랄, 불순물 함량, 용해속도 및 수분재흡수 등의 물리화학적 특성이 천일염에 비해 우수한 것으로 판단된다. Solar salt is manufactured naturally, and therefore, it contains insoluble substances such as sandy compounds. This study is performed in order to effectively produce clean sea salt by removing the impurities in sea salt through filtration and evaporation in a vacuum condition. Brine was concentrated and crystallized at 90°C by a rotary vacuum evaporator, which was then recovered as salt crystals by filtration, and then the salt was dehydrated. Manufacturing yields were determined by the amount of water evaporation. Brine was concentrated to 40%, 50% and 60% of the initial volume of brine and manufactured salt were designated as 40S, 50S and 60S, respectively. The salt produced by this process is called ESBS (evaporated salt with brine from salt-farm). The yield of 40S, 50S and 60S were 7.22%, 10.79% and 15.06%, respectively. The NaCl concentration of 40S and 50S were 90.38% and 91.16%, respectively. From a sensory evaluation analysis, the most tasty salt was 40S and the bitter salt was 60S. The average contents of sand compound and insoluble substances in ESBS were 0.001∼0.012% and 0.067∼0.12%, respectively. The mineral compositions, such as Na, Mg, K, and Ca of 40S and 50S were similar with those of the natural solar salt. In solubility tests, the solubility (g of salt/100 mL H2O/sec) of 40S, 50S, and 60S was 0.69, 0.70, and 0.69, respectively. On the other hand, the solubility of natural solar salt was 0.47. By comparing the water reabsorption rate analysis results, water reabsorption rate of 40S and 50S was about 3 to 5 times lower than that of the solar salt. In the aspects of physical and chemical properties, such as minerals, impurities, solubility and moisture re-absorption rate, salts developed in this study are judged to be better than that of the general solar salt.