• 대한가정학회지
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• 제17권1호
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• pp.22-28
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• 1979

The phyio-chemical properties of Ion exchange salt, crude salt, particaly refined salt, and Isoized salt were determined. The basic amount of salt used in cooking were standardized . Acceptabilities as to the taste and saltiness of food prepared with the standard amounts of various kinds of salt were compared. Whereupon, the following conclusion was obtained. 1) Crude salt showed 12.23 per cent water content, the highest among the kinds of salt examined, while particaly refined salt had 2.53% water content. Refined salt, Ion exchange salt, and Iodized salt showed 0.36%, and 0.28%, respectively. 2) Where the same amount of salt was dissolved in the same amount of water, crude salt and partialy refined salt were dissolved twice as Ion exchange salt of fine-grain form, refined salt, and Iodized salt. In actual cooking, Ion exchanges salt and refined salt are used only half as much as raw salt, and it can be said that the time required for dissolving salt is the same. 3) The comparison between content and weight of various kinds of salt showed that the weights of Ion exchange salt, Iodized salt, and refined salt were two times as heavy as crude salt and partialy refined condition of same content. 40 The threshold concentration of salt is the sensed degree of saltiness. Different concentrations were recorded for various for various kinds of salt, the threshold concentration of Ion exchanges salt showed the lowest degree of 0.05, while that of partialy refined salt was 0.09 equivalent to 1.8 times that of the former. 5) Experimental cooking involving various kinds of salt indicated that where salt was used accurately, soup, vegetables, kimchi, and soybean sauce which were prepared with Ion exchanges salt showed the best acceptability , but no statistical differences could be noted among sarious kinds of salt used in preparing those foods.

• 환경위생공학
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• 제11권3호
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• pp.79-84
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• 1996

In order to determine the content of heavy metal in common salts, 35 bay salt samples, 7 refined salt samples, 7 fine salt samples, 5 bake salt samples and 5 bamboo bake salt samples were collected from old market in major cities. Heating bay salt 35 samples, it made heating bay salt of $500^{\circ}C$, /TEX>(34 samples), heating bay salt of $1000^{\circ}C$(35 samples). These were analysed for contents of lead(Pb), cadmium(Cd), iron(Fe) and zinc(Zn) by atomic absorption spectrophotometer. The results were as follows : Mean content of lead in bay salts was $0.124{\pm}0.035ppm$ refined salt was $0.130{\pm}0.019ppm$, fine salt was $0.073{\pm}0.036ppm$ bake salt was $0.097{\pm}0.023ppm$, bamboo bake salt was $0.117{\pm}0.020ppm$, heating bay salt was $0.063{\pm} 0.021ppm$ in $500^{\circ}C$, heating bay salt was $0.063{\pm}0.039ppm$ in $1000^{\circ}C$. And bay salt refined salt bamboo bake salt were not significant one another. Mean content of cadmium in bay salts was $0.031{\pm}0.008ppm$ refined salt was $0.032{\pm}0.003ppm$, fine salt was $0.037{\pm}0.005ppm$, bake salt was $0.169{\pm}0.117ppm$ bamboo bake salt was $0.079{\pm}0.052ppm$, heating bay salt of $500^{\circ}C$ was $0.030{\pm}0.029ppm$ heating bay salt of $1000^{\circ}C$ was $0.017{\pm}0.013ppm$. And bay salt refined salt, fine salt were not significant one another. Mean content of iron in bay salts was $1.025{\pm}0, 634ppm$, refined salt was $0.359{\pm}0.163ppm$ fine salt was $0.267{\pm}0.068ppm$, bake salt was $2.929{\pm}1.963ppm$, bamboo bake salt was $5.378{\pm}3.676ppm$, heating bay salt of $500^{\circ}C$ was $0.847{\pm}0.315ppm$ heating bay salt of $1000^{\circ}C$ was $0.991{\pm}0.868ppm$. And bay salt refined salt, fine salt, bake salt, bamboo bake salt were significant one another(p<0, 01). Mean content of zinc in bay salts was $0.253{\pm}0.154ppm$, refined salt was $0.263{\pm}0.091ppm$ fine salt was $0.187{\pm}0.015ppm$, bake salt was $0.166{\pm}0.034ppm$, bamboo bake salt was $0.282{\pm}0.064ppm$, heating bay salt of $500^{\circ}C$ was $0.253{\pm}0.085ppm$, heating bay salt of $1000^{\circ} C$ was $0.242{\pm}0.179ppm$. And bay salt refined salt fine salt, bake salt, bamboo bake salt were not significant one another.

• 한국식품영양과학회지
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• 제27권3호
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• pp.419-424
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• 1998

This study was carried out to investigate changes in the physicochemical and sensory characteristics of Oiji(Korean pickled cucumbers) prepared with different salts(bay, refined and purified salt). The pH of Oiji prepared with bay salt was higher than those prepared with refined and purified salts. The salt concentration of Oiji prepared with purified salt showed the highest value during fermentation period. The cutting forces at middle part of Oiji prepared with bay and refined salts were higher than those of raw cucumber, and bay salt resulted in the highest force during fermentation period. The result of sensory evaluation indicated significant differences in color, odor, taste, texture and overall acceptability among salts at 5% level. Oiji prepared with bay salt showed the highest score in most the sensory characteristics.

• 한국식품영양학회지
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• 제22권2호
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• pp.238-245
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• 2009

The principal objective of this study was to investigate the association of variable salts with the hardness of cubed white radish. We analyzed the contents of domestic sun-dried salt, Chinese sun-dried salt, domestic refined salt, Australian rock salt and Australian industrial sun-dried salt in the radish samples. Our assessment of the water content of variable salts showed that domestic refined salt was highest(7.27%) and Australian rock salt was lowest(0.16%). The NaCl contents of variable salts were as follows : 93.23% in refined salt, 93.76% in Australian rock salt, 87.85% in domestic Shinan sun-dried salt and 87.98% in Chinese sun-dried salt. The content of insoluble matter in water were $0.03{\sim}0.05%$ in all salts except 0.85% in Australian industrial sun-dried salt. The pH values of salts were as follows : 8.93 in domestic sun-dried salt, 8.62 in Chinese sun-dried salt, 6.69 in refined salt, 5.83 in Australian rock salt and 6.41 in Australian industrial sun-dried salt. Regarding the mineral component content assays, domestic salt was found to harbor lower Na content but far higher Mg, K, Ca contents than other salts. In our evaluation of the hardness of cubed white radish, we detected a continuous increase in the hardness of cubed white radish soaking in a 4% salt solution of domestic Shinan natural salt, but an initial increase followed by a decrease in the hardness of cubed white radish soaking in a 4% solution of the other salts.

• 한국축산식품학회지
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• 제36권2호
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• pp.152-158
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• 2016

This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.

• Journal of Acupuncture Research
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• 제21권1호
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• pp.119-135
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• 2004

Objective: The purpose of this study is to investigate the mechanism and effect of moxibustion with salt objectively, to be used as the quantitative data through the measurement of temperature, and to grasp the thermodynamic characteristics of moxibustion with salt. Methods: We have selected of the moxibustion with salt of indirect moxibustion. We make a comparative study of the thermodynamic characteristics of moxibustion with salt as a kind of the 4 salt. We examined combustion times, temperatures, temperature gradients in each period during a combustion of moxa. Results: 1. We make out that it is not significantly change the time of thermal conduction of moxibustion with salt as a kind of 4 salt. 2. The heating period of Refined Salt was long and that of Sun-dried Salt was a short time respectively. The heating period of maximum tamperature is high Sun-dried Salt, Mechanical Salt and Refined Salt orderly. Maximun heating speed in the heating period was $0.151{\sim}0.184^{\circ}C/sec$ and at the same tendency of the maximum temperature in the heating period. 3. The retaining period was shorter than the heating period respectively, that is 15~24% of the combustion time of in the heating period. We make out that it is not significantly different the time of the retaining period as a kind of 4 salt. The mean temperature of retaining period was $43.2{\sim}48.1^{\circ}C$, that was extraordinarily high temperature. 4. We make out that it is not significantly different the time of the cooling period as a kind of 4 salt. The cooling period was measured 223~233sec. Beacuse the same density and size of moxa combustion was made an experiment. 5. The effective combustion time of Refined Salt is longer(259sec) than that of Sun-dried Salt(173sec). It is significantly different the time of the combustion time as a kind of 4 salt. 6. It is significantly different the Sample deviation of the combustion time as a kind of 4 salt because of the water content of the 4 salt individually. Conclusions: As the base on this study, we obtained the conclusion as the follows. The salt of moxibustion with salt was fitted for Sun-dried Salt due to making to Mechanical Salt recently. The Refined Salt is composition rate to another and small size comparatively. So It was fitted for the salt of moxibustion with salt. It is necessary to study continuously about the more suitable moxibustion with salt and quantitative analysis about the moxibustion with salt.

• 한국식품과학회지
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• 제39권2호
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• pp.152-157
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• 2007

해조성분 강화 기능성소금 3종(Hizikia mineral salt, fucoidan salt, laver salt)을 제조하여 일반적 품질특성 및 무기성분 조성, 용해도, 관능특성 및 ACE 저해활성과 bile acid 결합력을 알아보았다. 수분함량은 Hizikia mineral salt의 경우 대조시료와 유의한 차이가 없었으나 fucoidan salt와 laver salt는 상대적으로 높은 수분함량을 나타내었다. 염도는 해조성분 강화 기능성소금 3종 모두 대조시료 보다는 약간 낮은 값을 나타내었고 pH는 Hizikia mineral salt의 경우 11.34로 다소 높은 값을, fucoidan salt와 laver salt은 6.88과 6.53으로 중성에 가까운 값을 나타내었으며, ORP는 -229 mV에서 38 mV로 월등히 낮은 값을 나타내었다. 기능성 소금의 L, a, b 값은 모두 정제염 보다는 약간 어두운색을 나타내었다. 무기물 함량은 Hizikia mineral salt에서 혈압 저하에 효과가 있는 무기성분인 $K^{+}$ 함량이 다량 함유되어 있었으며 용해도는 Hizikia mineral salt가 다소 떨어지는 경향을 나타내었으나 큰 차이는 나타나지 않았다. 관능특성을 알아본 결과 $Na^{+}$ 이외의 미네랄 성분을 다량 함유하고 있는 Hizikia mineral salt를 제외한 나머지 fucoidan salt, laver salt에서는 색을 제외한 모든 항목에서 높은 점수를 받아 조미기능성 염으로서도 사용가치가 기대되었다. 또한, laver salt는 54.8% 수준의 ACE 저해 활성값을 나타내었으며, fucoidan salt는 54.1-80.7% 수준의 높은 bile acid 결합특성을 각각 나타냄으로서 콜레스테롤 대사 및 혈압조절 기능성을 갖고 있는 것으로 사료되었다.

• 한국식품위생안전성학회지
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• 제13권4호
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• pp.360-364
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• 1998

전라북도내에서 생산된 천일염, 재제염, 가공염(구운소금, 죽염)의 pH, 수분 , NaCl, $SO_{4}^{-}$, 물불용성분, 산불용성분, Ca, Mg, Pb, Cd, Hg를 분석하였다. 평균 pH는 천일염 8.00, 재제염 6.80, 구운소금 9.93, 죽염 10.35로 죽염의 pH가 가장 높았고 평균 수분은 천일염 10.7%, 재제염 5.65%, 구운소금 0.04%, 죽염이 0.13%로 천일염이 가장 높았다. 평균 NaCl 함량은 천일염 84.3%, 재제염 96.0%, 구운소금 96.6%, 죽염 95.5%로 천일염이 가장 낮았고 $SO_{4}^{-}$ 평균 함량은 천일염 3.0%, 재제염 0.84%, 구운소금 1.53%, 죽염이 0.59%로 천일염이 가장 높았다. 물불용성분은 천일염 0.14%, 재제염 0.001%, 구운소금 1.08%, 죽염이 1.98%로 죽염이 가장 높았고 산불용분은 천일염 0.08%, 재제염 0.001% 이하, 구운소금 0.11%,죽염이 0.21%로 물불용분 보다는 낮았다, 칼슘은 천일염 0.213%, 재제염 0.038%, 구운소금 0.163%, 죽염이 0.21%로 물불용분 보다는 낮았다. 칼슘은 천일염 0.123%, 재제염 0.038%, 구운소금 0.163%, 죽염이 0.198%로 천일염이 가장 높았고 마그네슘은 천일염 1.078%, 재제염 0.111%, 구운소금 0.478%, 죽염이 0.565%로 천일염이 가장 높았다. 납은 천일염 0.78 ppm, 재제염 0.45 ppm, 구운소금 0.9 ppm, 죽염이 1.15 ppm로 죽염이 가장 높았고 카드뮴, 비소, 수은은 천일염, 재제염, 가공염(구운소금, 죽염)에서 모두 검출되지 않았다. 이상의 결과로 보아 전라북도 내에서 생산되는 각종 소금의 일반성분의 함량은 차이가 있었으나 중금속을 중심으로 한 안전성에서는 문제가 없었다.

• 한국식품과학회지
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• 제35권4호
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• pp.743-747
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• 2003

소금의 종류에 따른 유산균 생육저해 효과를 보면, 김치초기 생육균인 W. confusa가 3.0%의 저염소금, 제재염에서 5시간의 유도기 후 급격히 증식했으나 3.0%의 천일염, 죽염첨가시 유도기간이 12시간으로 늘어나 이 소금들에 의해 생육이 약간 저해됨을 알 수 있었다. 중기 생육균인 Lactobacillus delbruekii ss lactis나 Lactobacillus pentosus와 말기 생육균인 L. hamsteri는 3.0%의 사용된 소금 모두에서 12시간의 유도기 후 증식이 확인되었다. 소금 농도를 달리하여 배지에 첨가했을 때 저염소금인 농도를 3.0%, 5.0%로 증가시킨 경우 W. confusa를 제외한 다른 균들의 유도기는 12시간으로 늘어났고 이 효과는 5.0%에서 더 컸다. 천일염, 죽염, 재제염도 같은 경향으로 농도가 커질수록 생육저해 효과가 뚜렷했으며 김치 초기 생육균 W. confusa보다는 후기생육균인 L. hamsteri가 소금에 의한 생육저해효과가 커서 5.0% 천일염, 죽염, 재제염에서는 24시간까지 증식이 억제된 것을 볼 수 있었다.

• 한국식품과학회지
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• 제35권4호
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• pp.671-679
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• 2003

천일염, 제재염, 해조소금, 죽염을 사용하여 고추장을 제조하고 숙성중의 품질특성을 조사하여 사용한 소금의 종류에 따른 영향을 조사하였다. 고추장의 효모수는 죽염 첨가 고추장에서 적었고 호기성 세균수는 해조소금 첨가구에서 적었다. 산성 protease활성도는 죽염 첨가 고추장에서 높았으나 amylase의 차이는 없었다. 고추장의 색도는 죽염고추장이 L-과 a-, b-값 모두 낮았으며 ${\Delta}E$ 값의 변화는 제재염과 해조소금 고추장이 적었다. 고추장 숙성중의 수분활성도의 저하는 제재염에서 심하였고, 점조성은 해조소금 첨가구에서 높았다. 고추장의 총당 함량은 해조소금과 죽염고추장에서 높았다. 적정산도는 죽염 첨가 고추장이 낮았으며, ORP의 저하는 해조소금과 죽염첨가 고추장에서 심하였다. 고추장의 환원당은 제재염 첨가구에서 낮았으나 알콜의 생성은 많았다. 아미노태 질소와 암모니아태 질소는 숙성 중기에 높았으며 천일염과 제재염 첨가 고추장에서 적었다. 고추장의 맛과 색은 죽염 첨가 고추장이 좋았으며, 향기는 제재염 첨가구가 낮아 전체적인 기호도에서 죽염과 해조소금 고추장이 양호하였다.