METHOD FOR PREPARING A SALT AND ENRICHING INGREDIENT COMPOSITION Russian patent published in 2019 - IPC A23L27/40 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to production of salt compositions. Method of producing a composition of salt and enriching ingredient involves mixing for 2–4 minutes of starch-containing raw material in form of native and/or modified starch with culinary salt and/or salt, and/or lake salt, as well as one or more enriching ingredients preliminarily dried up to moisture content of 7–8 % in a drying plant, milled in a grinder to particle size of 0.3–1.9 mm, sieved through a sieve with dimensions of 0.8–2.0 mm. Enriching ingredient is selected from a group comprising tea, ground coffee, Ferula assa-foetida, Illicium verum, Vanilla, cloves, ginger, galangal, cardamom, cinnamon, tumeric, laurel, mace, nutmeg, black pepper, white pepper, cubeb pepper, long pepper, Guinea cubeb, Capsicum annuum, cayenne pepper, bird eye chili, Ethiopian pepper, Jamaica pepper, Chinese-pepper, Aframomum melegueta, rosemary, saffron, bulb onion, tree onion, shallot, kurrat, cibol, chives, aging chive, Allium altaicum, Allium pskemense, garlic, wild garlic, victory onion, Mycetinis scorodonius, Mycetinis virgultorum, parsley, parsnip, celery, fennel, horseradish, ajowan, calamus, anise, basil, black mustard, brown mustard, white mustard, avens, blue fenugreek, origanum, garden angelica, hyssop, costmary, chervil, sweet chervil, cuminum, coluria, coriander, watercress, bittercress, cuckooflower, garden cress, Indian cress, lavender, lovage, marjoram, balm, Moldavian dragonhead, Junipers, pepper mint, Mentha crista, Vietnamese balm, apple mint, common mugwort, Roman wormwood, virgate wormwood, Artemisia balchanorum, white genepi, common rue, thyme, carraway, common dill, fenugreek, savory, winter savory, thymes, black caraway, common sage, estragon, ginseng, green and/or citric orange peel, tangerine and/or grapefruit peel. Obtained mixture is passed through a magnetic column with permanent magnets at layer thickness of 6–8 mm, speed of not more than 0.5 m/s. Then one- or multiple extrusion processing is carried out using single- or double-screw extruder at working temperature of 100–200 °C, working screws rotation frequency 70–95 min^-1, diameter of draw plate used is 1–6 mm, with additional water supply to achieve required moisture content of 20 %, as well as dispenser screw rotation frequency of 90–95 min^-1 and cutting machine rotation frequency 80–85 min^-1. Then, metal-magnetic separation is performed. Amount of salt must be not less than 50 % of the total weight.

EFFECT: invention is aimed at obtaining a salt composition with possibility of regulating mineral status due to extruded food-and-flavor components of vegetal raw materials and, as a result, obtaining a wide range of salt differing by increased food and biological value.

1 cl, 1 dwg, 1 tbl, 6 ex