• Title/Summary/Keyword: Korean solar salt

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Quality Characteristics of White Pan Breads Prepared with Various Salts (소금의 종류를 달리한 식빵의 품질 특성)

  • Kim, Hyeog;Choi, Cha-Ran;Ham, Kyung-Sik
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.1
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    • pp.72-80
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    • 2007
  • 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 $\sim$ 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.

A Study on the Development of the Solar Salt Industry through Diagnosis of Current Situation and Theoretical Consideration (이론적 고찰 및 현황 진단을 통한 국내 천일염 산업의 발전방안 연구)

  • Suh, Bo-Won
    • The Journal of Fisheries Business Administration
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    • v.44 no.2
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    • pp.35-49
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    • 2013
  • The purpose of this study is to investigate development of the solar salt industry in Korea. To achieve the objective, the study defined the concept of advancement and competitiveness improvement regarding the solar salt industry, and identified a present situation and problems of the solar salt industry. The result showed that to develop the solar salt industry in Korea, production system should be modernized, and distribution system should be changed to get consumer's trust, and it should be informed outstanding characteristics of Korean solar salt to consumers. Finally, the government and related corporation should push related system and policy such as traceability system to develop the solar salt industry in Korea.

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
    • Preventive Nutrition and Food Science
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    • v.22 no.2
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    • pp.149-155
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    • 2017
  • 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.

Evaluation of Heavy Metal Contents in Mudflat Solar Salt, Salt Water, and Sea Water in the Nationwide Salt Pan (전국 염전에서 생산된 갯벌천일염, 함수 및 해수의 중금속 함량 평가)

  • Kim, Hag-Lyeol;Yoo, Young-Joo;Lee, In-Sun;Ko, Gang-Hee;Kim, In-Cheol
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.7
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    • pp.1014-1019
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    • 2012
  • This study was conducted to evaluate the heavy metal contents of mudflat solar salt, salt water, and sea water produced in the nationwide salt pan. In mudflat solar salt, moisture contents were significantly different (p<0.001) between regions, ranging from 7.357% to 14.862%. Arsenic (As) content ranged from 0.007 ppm to 0.497 ppm, cadmium (Cd) from 0.000 ppm to 0.101 ppm, plumbum (Pb) from 0.000 ppm to 0.191 ppm, hydrargyrum (Hg) from 0.006 ppb to 0.180 ppb, and copper (Cu) from 0.039 ppm to 4.794 ppm between regions, which were significantly different (p<0.001). Further, As, Cd, Pb, and Hg contents of sea and salt water were not in excess of their criterion points. Our results suggest that heavy metal contents of mudflat solar salt, salt water, and sea water produced in the nationwide salt pan were at safe levels. However, continuous management of heavy metal contamination, such as PVC met, is still necessary.

Evaluation of Plasticizer Pollution Levels in Mudflat Solar Salt, Salt Water, and Sea Water of Nationwide Saltpan (국내 염전에서 생산된 갯벌천일염, 함수 및 해수의 가소제(DEHP) 오염 수준 평가)

  • Kim, Hag-Lyeol;Baek, Hyung-Hee;Kim, In-Cheol
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.10
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    • pp.1460-1466
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    • 2012
  • The purpose of this study was to evaluate plasticizer pollution levels in mudflat solar salt, salt water and sea water of the nationwide saltpan. Also, it was analyzed the relationship between DEHP in solar salt and PVC mat following private period. DEP (ranging from 0.00 to 1.55 ppb), DIBP (0.00~2.38), DBP (0.00~4.90), DEHA (0.00~2.32), and BBP (0.00~1.45) in solar salt were shown a extremely low concentrations, and DEHP was present a concentrations ranging from 0.00 to 268.5 ppb in solar salt. Further, DMP, DPrP, DNPP, DNHP, and DCHP were not detected in all solar salt. Phthalate in sea water and salt water was present a infinitesimal amount levels. DEHP levels in sea water and salt water were not shown a high risk levels ranging from 0.00 to 3.4 ppb, and from 0.00 to 21.4 ppb, respectively. As expected in PVC mat of nationwide saltpan, the correlation between DEHP in solar salt and PVC mat private period showed a low positive correlation coefficient ($r^2$=0.0362).

A Forecasting on the Market Size of Korean Solar Salt (한국 식용 천일염 시장규모 전망에 관한 연구)

  • Choi, Byung-Ok;Kim, Bae-Sung
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.14 no.10
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    • pp.4812-4818
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    • 2013
  • This paper contains material of the supply-demand forecasting of solar salt for food in Korea. The solar salt was granted admission for food by the act of salt management in 2007. So, the yearly statistics of solar salt for food are not enough to forecast the supply-demand unsing econometrics. However, the related industry become interested in market size of the solar salt for food and the growth potential of the market. This study deal with the supply-demand forecasting of solar salt for food in light of industry of solar salt, consumption trends, export-import quantity, etc. This research results indicate that the production quantity will be 222-384 thousand MT, the export quantity will be 498-565 thousand MT, the export quantity will be 2.67-3.62 thousand MT, the consumption quantity will be 767-996 thousand MT.

Physicochemical and Sensory Properties of Salt-Fermented Shrimp Prepared with Various Salts (여러 종류의 소금으로 제조한 새우젓의 이화학적 특성 및 관능적 특성)

  • Lee, Kang-Deok;Choi, Cha-Ran;Cho, Jeong-Yong;Kim, Hag-Lyeol;Ham, Kyung-Sik
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.1
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    • pp.53-59
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    • 2008
  • Salt is a major component in salt-fermented shrimp with 25% content. There are various types of salts that have different compositions, which may affect the quality of salt-fermented shrimp. We have investigated effects of various salts such as Korean solar salt (KSS), purified salt (PS), sea-concentrated salt (SCS), glasswort (Salicornia herbacea L.) spray solar salt (GSS), glasswort-sea-concentrated salt (GSCS) and spray-dried salt (SDS) on the physicochemical and sensory properties of fermented shrimps. Ammonia nitrogen content of the salted shrimp prepared with SDS was lower than others until 60 day fermentation. At 90 day fermentation, amino nitrogen contents of salted shrimps prepared with GSCS and GSS (980 mg%) were higher than those of the others while sample prepared with SDS showed the lowest amino nitrogen content (680 mg%). Volatile basic nitrogen content of salted shrimp prepared with SDS was also lower than those of the others between 14 and 60 day fermentation and there were differences among samples in the contents of trimethylamine at 180 day fermentation. Sensory evaluation results indicated significant differences in salty, overall taste and overall acceptance among samples. Overall acceptance was significantly higher in salt-fermented shrimp prepared with KSS, SCS, GSS, GSCS and SDS than in fermented shrimp with PS.

A Study of Consumers' Perception and Intention to Participation for Solar Salt Traceability System (천일염 이력추적제도에 대한 소비자의 인식 및 참여의도에 관한 연구)

  • Suh, Bo-Won
    • The Journal of Fisheries Business Administration
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    • v.45 no.2
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    • pp.15-28
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    • 2014
  • Concern about food safety among consumers is very high at the moment, because many problems related to food safety have occurred, such as Bovine Spongiform Encephalopathy (BSE). To improve consumers' reliability about food safety issue, government in every country have tried to set various food policy, and the Korean government has also tried to set consumers at ease about their diet, for instance, food traceability system. The aim of this study is to define consumer perceptions and intention to participation for solar salt traceability system. As the results, consumers generally have positive perception about solar salt traceability system, and the study identifies that attitude, reliability and availability significantly influence intention to participation for solar salt traceability system.

Antioxidative Effects of Chungkukjang Preparation by Adding Solar Salt (천일염 함유 청국장의 항산화효과)

  • Lee, Jae-Joon;Kim, Ah-Ra;Chang, Hae-Choon;Lee, Myung-Yul
    • Food Science and Preservation
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    • v.16 no.2
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    • pp.238-245
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    • 2009
  • The antioxidant effects of chungkukjang, a popular fermented soybean paste in Korea, prepared with solar salt were investigated in vitro. DJI chungkukjang(DJIC) was prepared using 3%(w/w) solar salt or 3%(w/w) refined salt, and fermented by Bacillus subtilis DJI. All of DJIC with no salt, DJIC with 3%(w/w) solar salt, DJIC containing 3%(w/w) refined salt, and commercial chungkukjang were extracted with ethanol, hexane, and water. Antioxidative activities were measured by 1,1-diphenyl-2-picryl hydrazyl(DPPH) free-radical generation, nitrite scavenging activity, peroxide value in the presence of linoleic acid, and the Rancimat test, in comparison with the commercial antioxidant butylated hydroxytoluene(BHT). Ethanol chungkukjang extracts showed the highest antioxdative capacities, whereas DPPH free-radical generation and scavenging activities, and linoleic acid peroxide values of DJIC extracts prepared using solar salt, and salt-free DJIC, showed the greatest values. In addition, extracts of DJIC prepared using solar salt had the highest antioxidant indices. Antioxidative activities were higher in DJIC extracts than in those of commercial chungkukjang. However, the antioxidative capacities of DJIC prepared using solar salt and DJIC with no added salt were less than those of BHT. In conclusion, these results suggest that extracts of chungkukjang prepared using solar salt are useful nutritional antioxidants and that dietary supplementation with such materials would decrease oxidative stress.

Changes of Quality Characteristics of Salt-Fermented Shrimp Prepared with Various Salts (소금 종류에 따른 새우젓의 품질 특성 변화)

  • Cho, Sun-Duk;Kim, Gun-Hee
    • The Korean Journal of Food And Nutrition
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    • v.23 no.3
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    • pp.291-298
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    • 2010
  • 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).