TECHNICAL FIELD OF THE INVENTION

This invention generally relates to methods of making salt. Specifically, it relates to methods of making gourmet, micro-sized, and smoked salts.

BACKGROUND OF THE INVENTION

Most salt producers are small and medium scale entrepreneurs that mainly produce sea salt. To increase profits, more value is obtained by improving the salt in terms of flavor or versatility.

Micro-sized salts are produced to increase dissolution rate in saliva, and a more efficient transfer of ions to taste buds. This increases perception of saltiness from food. This salt can be made using the method of nano-spray drying. It is a fast and economical single step. With this technique, the particle size and morphology can be controlled. This method is illustrated in a study by Moncada etal published in the Journal of Dairy Science (Vol. 98, Issue 9, September 2015). Salt solutions in deionized water (3, 5, 10, and 20% wt/wt) were prepared, completely dissolved, filtered through a Whatman No. 2 filter paper, and subsequently processed by nano spray drying (Nanospray dryer B-90, Buchi Labortechnik AG). The sodium chloride solutions were sprayed through a 4-pm nozzle. The air flow (125 L/min), pressure (0.0038 MPa), head temperature (95°C), and spray percentage (90%) were kept constant in all treatments. The resulting particle sizes were determined by dynamic light scattering, and particle shapes were observed by scanning electron microscopy. Gourmet salts have unique textures, flavors, better solubility, and mineral content. Examples of them in the market are shrimp salt, shiitake mushroom salt, and seaweed salt. Shrimp salt is made by first grinding the collected salt after being dried using a hairdryer. Shrimp, carrots, etc. are separately ground. Ground shrimp, carrot, garlic and chili are mixed inside a basket, then a few tablespoons of white sugar are added. The mixture is spread over the tray to dry under the sun. When dry, the mixture is then ground to become smoother. Similarly, making shiitake mushroom salt comprise the steps of grinding the mushroom then combining it with the salt. The making of seaweed salt, however, requires that the seaweed be boiled with seawater to create an extract and then recrystallizing the salt over heat.

Finally, smoked salt is salt usually smoked with wood chips like that of oak, or hickory that impart added flavor. One of the famous smoked salts in the market is the Hawaiian volcano sea salt, which is sea salt smoked with guava wood imparting earthy sweet aroma and flavor. Smoking changes the white flaky crystals to a caramel brown color. Guava smoked salt is used on seafood, poultry, steamed vegetables, as a rub and a smoky brine.

There are many ways of making these kinds of salt. However, it is in the economic interest of the local salt manufacturing community to make micro-sized salt by nano-spray drying from seawater collected from local salt refineries, make gourmet salt from a combination of black tiger shrimp, dried shiitake mushroom, and seaweeds or sea grapes, and make smoked salts with dried young leaves of mango, tamarind, and guava.

SUMMARY OF THE INVENTION This invention improves upon the prior art by teaching methods of making different salts from local ingredients such as micro-sized salt from local seawater, gourmet salt from combined shrimp, shiitake mushroom and seaweeds, and smoke salts with mango, tamarind, and guava leaves. DETAILED DESCRIPTION OF THE INVENTION

The methods of making different salts are introduced as follows. Micro-sized salt. Seawater was collected from JM Salt Refinery in Infanta, Pangasinan. The salt from the same refinery was used to create 3% brine solution in the laboratory. Seawater and brine solution were nanospray dried using a Buchi nanospray dryer B-90 at a gas flow rate of 125L/min, pump rate at 90%, spray rate at 80%, pressure at 38mbar, inlet and outlet temperature at 105°C and 45-47°C, respectively and relative humidity at 38-40%,

Gourmet salts

Method 1. Solar salt was collected from Gozun Development Corporation in Dasol, Pangasinan. “Lato” sea grapes ( Caulerpa lentillifera) and “hibe” dried shrimps ( Caridea sp.) were purchased in Bicutan market while dried shiitake mushrooms ( Lentinula edodes) were purchased in Divisoria.

Sea grapes were dried in an oven at 60-70°C for 24hrs. Gourmet salt was made by grinding solar salt, dried sea grapes, dried shrimps, and dried shiitake mushrooms in an Osterizer for 5-10 minutes. These were then combined at 1:1 ratio.

Method 2. Seawater and brine were collected from JM Salt Refinery in Infanta, Pangasinan. Sea grapes, black tiger shrimp heads ( Penaeus monodon), and dried shiitake mushrooms were purchased from a certain location. The purchased sea grapes, black tiger shrimp heads, and dried shiitake mushrooms were grinded. Ground sea grapes, black tiger shrimp heads, and shiitake mushrooms were then mixed with water to create a suspension. This suspension was boiled. Afterwards, the suspension was filtered to separate the extract from the solids. The extract is then combined with collected brine solution at 7:3 extract- to-brine ratio. The salt is finally recrystallized from the combination to produce gourmet salt.

Method 3. Sea water and brine solution were collected from JM Salt Refinery in Infanta, Pangasinan. Organic material such as seaweeds ( Eucheumia spp., Kappaphycus spp.), black tiger shrimp heads, or dried shiitake mushrooms were purchased from a market. Purchased organic materials were combined with brine solution to create a mixture at 3:7 seafood-to-brine ratio. The salt is then recrystallized from the mixture.

Smoked salts Method 1. Seawater and brine solution were collected from JM Salt Refinery in Infanta, Pangasinan. Young leaves of guava ( Psidium guajava), mango ( Mangifera indica), and tamarind ( Tamarindus indica) were collected from within the DOST compound. Additional young leaves of tamarind are collected from Science City of Munoz in Nueva Ecija. Young leaves of guava, mango, and tamarind are extracted. Extraction involves grinding, blending with water, boiling, and filtration to separate extracts from the solid. Salt was prepared by recrystallizing the salt from brine solution with extracts of guava, mango, and tamarind in 3:2 brine-to-extract ratio.

Young leaves of guava, mango, and tamarind are dried in an oven at 60- 70°C for 5-6 hours. The leaves are then ground in an Osterizer blender. The ground leaves are placed in a wire mesh in a circular pattern. The recrystallized salt with extracts of guava, mango, and tamarind was also placed in a wire mesh and placed at the top portion inside the smoke chamber. The mesh with ground leaves is placed below the portion containing the mesh with salt. Contents of the chamber were smoked for 16 hours.

Method 2. Cooked salt was collected from JM Salt Refinery in Infanta, Pangasinan. Young leaves of tamarind are collected within the DOST compound. Additional young leaves of tamarind are collected from the Science City of Munoz, Nueva Ecija and Limay, Bataan. These leaves are dried in an oven at 60-70°C for 5-6 hours. Dried leaves are then ground in an Osterizer. Ground leaves are placed on a wire mesh in a circular pattern together with the cooked salt. The wire mesh with salt and leaves is placed at the top section of the smoke chamber. A separate wire mesh with ground leaves arranged in a circular pattern is placed at a section below the top section. The contents of the chamber are smoked for 16 hours.

Characterization and Evaluation Cooked and traditional salts. Particle analysis using Malvern Mastersizer

3000 showed that the traditionally cooked salt has a particle size range of 1.45- 859um with particles with size of 58.9 and 400um are most abundant. For cooked salt, particle size range is between 1.45-163um and the most abundant has size of 66.9um. Micro-sized salts. Particle size of micro-sized salt from seawater, 3% brine solution, and iodized 3% brine solution are 0.4061 urn, 0.4481 urn, and 0.9970um, respectively. After declogging of outlet filler, the sizes increased, and the yield decreased. Recovered micro-sized and iodized micro-sized salt using Buchi nano spray dryer B-90 is 89.42% and 89.11%, respectively, Smoked salts. Particle analysis using Malvern Mastersizer 3000 showed that smoked salt has a particle range of 1.45-859um with particles of size 58.9um and 400um as most abundant.

Gourmet salts. Particle size of gourmet shrimp salts are within range of 1.45-586um with the most abundant particles being those of size 24.1 urn. Electron micrographs of smoked and gourmet salts show predominantly cubic structure. Consumer acceptability test of gourmet and smoked salts showed recognizable to moderately pronounced aroma and flavor, slight to moderate acceptability and high consumer intention to be purchased. Chef Michael Sarthou conducted tests and recommended that smoked salts be used as finishing or garnishing salt and not as cooking salt. Gourmet salts can be used as seasoning of cooked dishes, especially for fried, grilled, baked or dehydrated dishes. It can also be used as a component for salt or spice rubs. Micro-sized salts can be used to balance the flavor of dusted powdered sugar in pastries or garnish for chocolate dishes.

The preferred embodiments of this invention are described in the above- mentioned detailed description. It is understood that those skilled in the art may conceive modifications and/or variations to the embodiments shown and described therein. Any such modifications or variations that fall within the purview of this description are intended to be included therein as well. Unless specifically noted, it is the intention of the inventors that the words and phrases in the specification and claims be given the ordinary and accustomed meanings to those of ordinary skill in the applicable art. The foregoing description of the preferred embodiments and best mode of the invention known to the applicant at the time of filing the application have been presented and are intended for the purposes of illustration and description. These are not intended to be exhaustive or to limit the present invention to the precise forms disclosed, and many modifications and variations are possible in the light of the above teachings.