KR100948172B1 - Powdery composition containing rubus coreanus and method for preparation of the same - Google Patents

Abstract

The present invention relates to a method for producing powdered bokbunja and powder bokbunja composition produced by this, more specifically, to a powdered bokbunja manufacturing method using a spray drying method and prepared by the manufacturing method, the sticky point temperature (sticky point temperature) It relates to a powder bokbunja composition which is 65 to 85 ℃.

Powdered bokbunja composition prepared by the production method of the present invention has a high adhesion point properties, can prevent the solidification of the powder, excellent solubility in water, and can retain the color of the bokbunja intact , The manufacturing method and the powdered bokbunja composition can contribute to improving the shelf life of bokbunja, and can be used for various uses, the industrial effect will be very large.

Bokbunja, powder, spray drying, sticky point temperature

Description

Powdered bokbunja composition and its preparation method {POWDERY COMPOSITION CONTAINING RUBUS COREANUS AND METHOD FOR PREPARATION OF THE SAME}

The present invention relates to a powdered bokbunja and a method for producing powdered bokbunja.

Bokbunja ( Rubus coreanus ) is a deciduous shrub belonging to the Rosaceae family. It is a kind of raspberry with a height of 2m. It is a perennial plant that blooms white flowers in May-June and produces a dark red hemispherical fruit in July-August.

Bokbunja has traditionally been known for its various physiological functions and has been widely used for food or medicinal purposes in the private sector. For example, in the Gabonboncho, Bokbunja is said to protect the body, strengthen the yin and intestines, soothe the skin, stabilize the five intestines, warm the inside, and increase the strength.淸 凉), Jigal, ,, Tonic, Diabetes, bleeding, bleeding, Live blood, etc. It is known to be effective for food and medicinal use Used as raw material. According to a recent report by the Food Research Institute, bokbunja was confirmed to have excellent physiological activities such as nitrite scavenging activity, SOD-like activity and antibacterial activity. In addition, it is known that the strong jeongjeong (정 精) effect of the bokbunja, bokbunjaju is a local sake produced using the bokbunja not only has a unique flavor and is known as a liquor excellent jeongjeong effect. In particular, the name Bokbunjaism is widely known to be derived from the fact that this jeongjeong effect is overturning the molecule (盆子).

In addition, 3-methyl-1-butanol, acetic acid, beta-terpineol, alpha-terpineol, and ethyl-4- are included in bokbunja fruit. It contains various aromatic ingredients such as lower volatile organic acids such as hydroxy butanoate and beta-phenyl ethyl alcohol, alcohols and terpenes. It has a unique odor and contains organic acid components such as citric acid, malic acid, and succinic acid, and is known to have a particularly soft and refreshing sour taste. In addition, bokbunja has a deep red color due to the anthocyanin (anthocyanin) component, it is known that palatability to the public due to the sweetness by sugars, the scent by volatile substances and the color.

The Bokbunja is native to China and widely distributed in Japan and Korea, and is native to Yasan Valley in Jeonbuk Province. The harvest and harvesting period is about 10 days, and the amount of wild Bokbunja is very small, and now it is artificial in mountain slopes and fallow lands. It is grown in large quantities. In addition to the high effort of picking fruit, Bokbun has a very low production cost, which is guaranteed to be superior to high-income crops such as watermelon.

However, at present, the application of food to the bokbunja having the above advantages is almost the mainstream bokbunja wine, that is, bokbunja wine processing. This is because, as described above, bokbunja has a limited collection period, but due to the nature of the fruit containing an excessive amount of water and sugar, it is difficult to preserve the seasonality of raw material supply and demand.

Various attempts have been made to overcome the seasonal limitations of supply and demand, but such attempts have been made using bokbunja extract obtained by using an extraction solvent rather than bokbunja itself. In this case, only some of the active ingredients of bokbunja are included. Because of the consumer's antagonism about foods using extracts, they can only be used as subsidiary materials such as colorants or spices, which are not the main ingredients of the target foods. It is becoming.

Therefore, there is an urgent need to develop a method for processing bokbunja itself, which has excellent physiological activity and has a odor and color that can be recognized as an excellent performance when used as a food, can be stored in a form that can be used for various purposes while keeping it for a long time.

In order to solve the above problems, an object of the present invention is to provide a method for producing a powder bokbunja composition.

In addition, an object of the present invention is to provide a powder bokbunja composition prepared by the above production method.

The present invention provides a powder bokbunja composition manufacturing method comprising the step of preparing a powder bokbunja composition by spray drying the bokbunja juice to achieve the above object.

More specifically, the manufacturing method of the powder bokbunja composition

a) preparing bokbunja juice and

b) adding maltodextrin to the bokbunja juice and mixing, and spray drying the mixture to prepare a powder bokbunja composition

It provides a powder bokbunja composition manufacturing method comprising a.

The present invention also provides a powder bokbunja composition prepared by the above method. More specifically, the powdered bokbunja composition comprises bokbunja juice and maltodextrin, the weight ratio of bokbunja juice and maltodextrin is 60:40 to 80:20 (bokbunja juice: maltodextrin) and the adhesive point temperature is 65 to 85 ℃ It provides a phosphorus powder bokbunja composition.

Hereinafter, the present invention will be described in more detail.

In the present invention, the bokbunja ( Rubus coreanus ) means deciduous shrub belonging to the family Rosaceae.

In the present invention, the sticky point temperature is stored when the powder containing sugar and the like at high temperature conditions, the adhesion of the powder surface increases with partial liquefaction of the sugar located on the powder surface, so that the aggregation or solidification of the powder It means the temperature generated.

The present invention relates to a method for producing a powdered bokbunja composition and to a powdered bokbunja composition.

When the bokbunja itself is manufactured as a powder composition, the shelf life is increased, so that it is easy to store for a long time without requiring a special device or method, thereby overcoming the seasonal limitation of raw material supply and supply, which is the cause of the limitation of applying bokbunja to food, The limitation of the range of use of the fruit itself is overcome, there is an advantage that can be applied to various foods.

The manufacturing method of the powder bokbunja composition of the present invention may be one using a spray drying method. When the spray drying method is used, the inventors of the present invention have confirmed that there is an excellent effect compared to the natural drying method, hot air drying method or lyophilization method which is usually used in the fruit powder manufacturing method, and completed the present invention.

More specifically, the natural drying method may be affected by the weather, and in order to be unaffected by the weather, a large space is required to enable the drying of the bokbunja, which takes a long time, and is caused by microorganisms or pests during the drying period. There is a problem that loss can occur.

In addition, when the hot air drying method is used, the browning reaction of sugar occurs during the hot air drying period due to the characteristics of the bokbunja containing a large amount of sugars, and the scent is increased according to the browning change of sugar, not the inherent aroma of the bokbunja, brightness and The redness decreases, so the color of Bokbunja disappears and the preference decreases. When the pH is lowered and applied to foods, there is a problem that may affect the taste of the applied foods. It takes time, and in order to enable drying in a short time, there is a problem in that a cost for maintaining a high temperature occurs.

In addition, when the freeze-drying method is used, the bokbunja raw fruit is dried as it is, so that the seeds are present in the dried product. Thus, the content of the total polyphenol component in the bokbunja composition is about 30% compared to that prepared by the powder drying method of drying the bokbunja juice. It was confirmed to be low, and it was expected that the physiological activity peculiar to bokbunja would be lowered. In addition, since the lyophilization method contains a seed as described above, the solubility is low, so that an insoluble substance may exist in the lower part and the surface of the solution, and there are disadvantages such as an increase in drying cost due to the operation of the freezer.

On the other hand, the spray drying method was found to have a significantly higher sticky point temperature, the highest total polyphenol content, excellent solubility, and the closest chromaticity of natural bokbunja compared to other drying methods. As a result, it was confirmed to be excellent, and pH was also determined to be the most appropriate range.

More specifically, the manufacturing method of the powder bokbunja composition

a) preparing bokbunja juice and

b) adding maltodextrin to the bokbunja juice and mixing, spray drying the mixture to prepare a powder bokbunja composition

It provides a powder bokbunja composition manufacturing method comprising a.

Step a) may be a step of removing the bokbunja juice in a conventional manner. Specifically, after removing the bokbunja seeds, bokbunja juice can be prepared by the method used in the usual fruit juice process. For example, the step of preparing the bokbunja juice may be performed at the same time the step of removing the bokbunja seeds and juice process using a juicer.

According to an embodiment of the present invention, the step a) comprises: thawing the frozen bokbunja at 15 to 20 ° C. for 22 to 26 hours; It may be carried out by a process including a process of removing the seed and juice and filtering using a filter paper of 200 to 280 mesh.

Maltodextrin of step b) may have a glycosylation (dextrose equivalent, DE value) of 5 to 10, preferably may have a DE value of 5 to 7.

In the case of lactose, a drying aid used previously, the use of lactose intolerance, that is, adults with symptoms of lactose ingestion, is restricted, and it is difficult to expect a sticking point synergistic effect. In the case of the liquid form, it is usually difficult to expect an adhesive synergistic effect, the adhesion point is raised, there is no restriction in use, and easy to handle maltodextrin, the drying aid of the present invention has a remarkable effect. .

In addition, in the case where the DE value of the maltodextrin is 10 or more, if the content of maltodextrin is reduced above all, there is a problem that it is difficult to secure a certain level of productivity (productivity), and it is difficult to expect an increase in the adhesion point. When the DE value is 10 or less, instead of the powder of the bokbunja is manufactured, it is possible to avoid the tendency to stick to the wall of the dryer or the atomizer, so as to secure a certain level or higher productivity, and the lower the DE value, the production of the powdered bokbunja composition If the yield (productivity) is increased and the DE value is 5 or less, solubility of the powdered bokbunja is inhibited, the glycosylation rate is preferably 5 to 22.

In addition, the content of the bokbunja juice and maltodextrin may be a mixing ratio of 55:45 to 85:15 (bokbunja juice: maltodextrin) based on the weight ratio, preferably 65:25 to 85:15. According to one embodiment of the present invention, the content of the powdered bokbunja juice and maltodextrin content is 55:45 to 85:15 based on the weight ratio when the concentration of the bokbunja juice is 6 Brix to 10 Brix (bokbunja juice: Maltodextrin), preferably 65:25 to 85:15.

As the content of maltodextrin increases, the production yield increases, and if the content of maltodextrin is too high, problems such as lowering of physiological activity, color, and flavor of the prepared composition occur, so that the content of maltodextrin is It is preferable that the mixing ratio of bokbunja juice and maltodextrin based on the weight ratio is 55:45 to 85:15.

In addition, when using maltodextrin having a DE value of 18, the mixing ratio of bokbunja juice and maltodextrin is 80:20 based on the weight ratio, about 30% compared to the mixing ratio of bokbunja juice and maltodextrin is 70:30 It was found that the production yield was reduced, but when maltodextrin with a DE value of 7 was used, when the ratio of bokbunja juice and maltodextrin was 80:20 based on the weight ratio, the mixing ratio of bokbunja juice and maltodextrin was It is confirmed that only about 6% of the production yield is reduced compared to the case of 80:20, even when the maltodextrin having a DE value of the present invention of 5 to 10 is used, even when the content of bokbunja juice is increased as much as possible. It was confirmed that the above production yield can be secured.

In addition, step b) may be a step of preparing a powder bokbunja composition by spray drying the bokbunja juice added and mixed with the maltodextrin. The spray drying may be performed using an atomizer.

The spray drying may be the temperature of the air flowing into the sprayer, that is, the inlet air temperature is 90 to 160 ℃, preferably 95 to 140 ℃, more preferably 95 to 130 ℃, most preferably 115 to 130 ℃ . When the temperature of the inlet air is lower than 95 ℃ was confirmed that the production yield is rapidly reduced, the production yield is rapidly reduced even when the production yield exceeds 160 ℃, in the case of 200 ℃ 50% production yield It was confirmed to decrease below.

In addition, the spray drying may be a temperature of the air discharged out of the sprayer, that is, the discharge air temperature is 70 to 85 ℃, preferably 73 to 82 ℃, more preferably 75 to 80 ℃. If the temperature of the exhaust air increases, the production yield may decrease due to the effect of fructose, and the stickiness of the product may increase due to the nature of bokbunja containing a lot of sugars, and the temperature of the exhaust air is 70 ° C. If lower, the product is not dried well, so that the moisture content of the dried product is increased and the powder storage property is lowered. Therefore, it is preferable to adjust the discharge air temperature to 70 ° C to 85 ° C.

The spray drying may be performed at a condition of atomizer speed of 18,000 rpm to 22,000 rpm, preferably 19,000 rpm to 21,000 rpm, more preferably 19,500 rpm to 20,500 rpm. The spraying rate was the best yield at 18,000 rpm to 22,000 rpm, the production rate is about 10% compared to the spraying if the spraying speed is less than 18,000 rpm, for example, spraying at 20,000 rpm for 15,000 rpm When the spraying speed is greater than 22,000 rpm, for example, at 25,000 rpm, agglomeration between the powder particles occurs severely, and the powder particles adhere to the sprayer walls. It was confirmed that the increase in production yield decreased by about 15% compared to the case of spraying at 20,000 rpm.

By selecting the inlet air temperature and the outlet air temperature and the spray rate, in particular the inlet air temperature and the outlet air temperature of the spray drying in the specific numerical range, and select the glycosylation rate (DE) range of the drying aid maltodextrin to a specific value Remarkably, the productivity of the bokbunja composition, which comprises 55% by weight or more, preferably 65% by weight to 85% by weight, based on the total composition of the present invention, has been significantly improved compared to the existing methods. That is, when the powder bokbunja composition is produced in the temperature range and the glycosylation range, it is possible to produce a powdered bokbunja composition containing at least 55% by weight, preferably 65% to 85% by weight industrially significant production yield It became.

The present invention also provides a powder bokbunja composition. For example, the powder bokbunja composition may be prepared by the above method.

The powder bokbunja composition of the present invention comprises a bokbunja juice and maltodextrin, the adhesive point temperature may be a powder bokbunja composition of 60 to 85 ℃.

The adhesive point temperature of the powder bokbunja composition is 60 to 85 ℃, preferably 75 to 85 ℃. The adhesion point temperature is higher in the case of mixing the bokbunja juice and maltodextrin in the manufacturing process of the powder bokbunja composition is 55:45 to 85:15 (bokbunja juice: maltodextrin), the DE value of the maltodextrin 5 to When it is 10, it was confirmed that it is higher, and when the adhesion point temperature is high, it is possible to prevent agglomeration or powder caking of the powdered bokbunja composition, so that the composition can be used even at high temperatures The beneficial effect of extending the use is recognized.

The adhesion point temperature may be measured by a method such as Boonyai et al. (Boonyai, P., Stickiness measurement techniques for food powders: a review.Powder technology, 145: 34-26 (2004)) According to the example, when the sample put on the glass dish was hold | maintained at constant temperature for 3 minutes, it measured by the method of determining the temperature without a movement of a sample as an adhesive crystal temperature.

In addition, the powder Bokbunja composition may have a brightness of 20 to 28, preferably 26 to 28, yellowness of 2 to 6, preferably 5 to 6, redness of 5 to 15, preferably 7 to 10 As a result of the combination of the brightness and the chromaticity, it was confirmed that the palatability of the color was high due to the bright red characteristic.

The powdered bokbunja composition is the content of the bokbunja juice and maltodextrin in the manufacturing process of the powder bokbunja composition is 55:45 to 85:15 (bokbunja juice: maltodextrin), preferably 65:25 to 85:15 It may be prepared by spray drying by mixing the bokbunja juice and maltodextrin. For example, the powdered bokbunja composition is the concentration of the bokbunja juice is 6 to 10 Brix, the weight ratio of bokbunja juice and maltodextrin 55:45 to 85:15 (bokbunja juice: maltodextrin) and the adhesion point temperature is 65 to 85 It may be one ℃. The composition has a higher bokbunja content than the existing composition, and because it is not bokbunja extract but bokbunja itself not only retains the excellent physiological activity function of bokbunja, due to the high bokbunja content when manufacturing the product using it In order to meet the needs of consumers expecting physiological activity, there is an advantage that preference and preference can be very high.

In addition, the powder bokbunja composition may have a moisture content of 7% or less, preferably 3 to 6% or less based on the total composition.

In addition, the powder Bokbunja composition may be 180 to 250 mg, preferably 220 to 250 mg total polyphenols, 100 to 140 mg, preferably 120 to 140 mg total polyphenols based on 100 g of the composition. . The powdered bokbunja composition of the present invention has a mixing ratio of bokbunja juice and maltodextrin 55:45 to 85:15 (bokbunja juice: maltodextrin), since the DE value of maltodextrin is adjusted to 5 to 10, the physiological activity of the bokbunja composition It was confirmed that the content of polyphenol and anthocyanin, which are indicators, is much higher than the powder composition using other conventional bokbunja, and from these results, the powder bokbunja composition of the present invention not only has a significantly higher content of bokbunja in powder bokbunja, However, it was expected to have good physiological activity due to the high content of bokbunja.

Powder Bokbunja manufacturing method of the present invention not only has a good production yield, but the powder Bokbunja produced by this has a high adhesive point temperature, a high content of total polyphenols and total anthocyanin, as well as excellent solubility and chromaticity. It is a bright red color similar to the color of natural bokbunja. It is also excellent in color. It has a very high content of bokbunja, which preserves the unique flavor and sweetness of bokbunja. It is manufactured from juice of bokbunja itself, not bokbunja extract. The biological activity is maintained, and due to the excellent storage properties of the powder itself, because it can overcome the disadvantage of the seasonal limitation of the supply and demand of raw materials bokbunja, the industrial effect will be very large.

Hereinafter, preferred embodiments of the present invention are described. However, the following examples are only preferred embodiments of the present invention, and the present invention is not limited to the following examples.

Example  1: Preparation of Bokbunja Powder

Example  1-1 hot air drying method hot air drying Manufacture by

Bokbunja fresh fruit was thawed at room temperature (20 ° C.) for 24 hours, and then put into 40 g of Petri dishes (glass petri dish) and dried using a hot air dryer (J-300M, Cheil Science, Korea) at 100 ° C.

Example  1-2 Freeze Drying Methods freezing drying Manufacture by

After thawing bokbunja fresh fruit at room temperature (20 ° C) for 24 hours, juice, and put the juiced bokbunja in a freeze-dried bottle (20ml) and freeze at -70 ° C for 24 hours, then freeze-drier (DC55B, YAMATO , Japan) was lyophilized under conditions of 3 to 4 mmHg and -110 ° C to perform drying.

Example  1-3 spray drying method spray drying Manufacture by

Spray drying of the present invention was carried out by the method described in FIG. 1 using the spray dryer described in FIG.

More specifically, after thawing bokbunja fresh fruit at room temperature (20 ℃) for 24 hours, using a juicer (Angelia, Angel Co. Ltd, South Korea) to remove the bokbunja seeds and juice to prepare a bokbunja juice, the bokbunja juice Was used as a raw material for spray drying. The juice results were confirmed to be obtained with an efficiency of 74%, as calculated in the following formula (1).

Spray drying was carried out on the obtained bokbunja juice using a spray scale spray dryer (KL-8, Ohkawara Kakohki CO., Japan).

Maltodextrin was added to the bokbunja juice before the spray drying, the maltodextrin was used maltodextrin having a DE value of 5 to 22, the maltodextrin was used in an amount of 20 to 50% by weight based on the total composition. .

Process variables for the spray drying was carried out at 15,000, 20,000 and 25,000 rpm atomizing speed, inlet air temperature was performed at 95, 200 ℃, exhaust air temperature was performed at 75 to 115 ℃. .

Example  2: Examination of Physical Properties of Bokbunja Powder According to Powder Manufacturing Method and Conditions

Example  2-1 Property Measurement Method

< Total Phenolic Poly  Quantitative>

Total phenol poly content analysis method was measured by applying the widely used Folin Denis method. More specifically, 2 g of the sample was accurately weighed, 50 ml of 80% methanol was added and extracted in a shaking bath for 24 hours. An extraction solution was obtained using 42, and the residue was extracted and filtered by adding 50 ml of methanol again. The filtrate was collected and concentrated under reduced pressure to 10 ml using a rotary evaporator (45 ° C). After diluting the concentrated sample 5 times, 1 ml of 3-5 th distilled water and 1 ml of 2N Folin-Ciocalteu's reagent (Sigma) were added and mixed in a 27 ° C shaking bath for 5 minutes. The mixed solution was slowly added with 1 ml of saturated Na ₂ CO ₃ solution, mixed and left to stand at room temperature for 1 hour. Absorbance was measured with a spectrophotometer (Hitachi U-3200, Japan) at 640 nm. The absorbance was measured using a standard curve prepared using gallic acid and a calibration curve was calculated to calculate total polyphenol content. As a result of preparing a standard curve with 80% MeOH using gallic acid, the crystal coefficient (R ² ) of the calibration curve was 0.9988, showing a good linear shape, and the result is shown in FIG. 3.

< Dietary fiber  Quantitative>

Total dietary fiber quantitatively was analyzed according to AOAC method. More specifically, 1 g of each sample was added to an Erlenmeyer flask with two 500 mL screw caps, 50 mL of pH 6.0 (± 0.2) phosphate buffer and 0.1 mL of heat stable α-amylase for analysis of dietary fiber. The reaction was carried out in a boiling water bath for 1 hour. The reaction solution was cooled to room temperature, pH was adjusted to 7.5 ± 0.2 with 0.1 N-NaOH, and 0.1 mL of pro-tease for analyzing fiber was added. The solution was reacted for 1 hour while shaking gently in a water bath (60 ° C.) for 10 minutes and allowed to cool at room temperature. After performing the cooling process, the pH was adjusted to 4.5 ± 0.2 with 0.2 M phosphoric acid, and 0.1 ml amyloglucosidase (for dietary fiber analysis only) was added and the reaction was performed for 30 minutes under the same conditions. Preheated ethanol 280 mL (60 ° C.) was added to the reaction solution, which was subjected to the reaction, and precipitated at room temperature for 1 hour. The precipitate was filtered with celite-coated crucible (2G2, Iwaki, Japan), which was obtained in advance, and washed twice with 78% ethanol and acetone, respectively. After the crucible was dried at 105 ° C., a constant amount was obtained to obtain a precipitate residue. One of these precipitates was ash content, and the other was crude protein content by micro-Kjeldahl method. All of the above was done with a blank. The total dietary fiber content was calculated according to the following formula.

P: Crude Protein Content

A: ash content

B: blank test = blank test average ball blank-PB-AB

(PB: blank test protein, AB: blank test batch)

< Total anthocyanin  Quantitative>

In measuring the total anthocyanin pigment, exactly 50 ml of the extraction solvent was added to 2 g of the sample, and the resultant was extracted for 24 hours at 4 ° C in the dark, and then the absorbance was measured at 530 nm. Total anthocyanin content was analyzed using standard C3G.

More specifically, 2 g of the sample was added to a 50 ml Erlenmeyer flask, and 20 ml of extraction solvent (0.1% HCl-80% MeOH) was added and extracted using a stirrer at room temperature. Then, the extract was carefully removed from another container and the solvent was extracted again. 20 ml 1 was added and extracted three more times. The extract was filtered under reduced pressure using a filter paper (# 2), and the filtrate was concentrated to about 50 ml using a rotary concentrator, and then the solution was exactly 50 ml. The extract was dissolved by weighing the standard C3G to exactly 100ppm (1mg / 10ml 0.1% HCl-80% MeOH), and diluted to 75, 50, 25, 10, 5ppm to prepare a calibration curve, UV-Vis The absorbance was investigated at 530 nm of the spectrophotometer. The calibration curve is shown in FIG. 4.

<Color Measurement>

The chromaticity was obtained by measuring L (whiteness), a (redness) and b (yellowness) three times using a color meter (Color meter, Minolta, CR-200, Japan). The conditions of the white plate used in this study were calculated as Y = 0.3214, x = 0.3141, y = 94.1.

< Sticking point  Temperature measurement

The adhesive point temperature was measured by Boonyai et al. To perform stickiness of Bokbunja powder. Place exactly 1 g of the sample in a glass bowl (125 X 50㎜), wrap the top surface to block the air, and then place the glass bowl sample in a shaking water bath (SWB-5030-02, New power Eng. Co., South Korea). After shaking (160rpm) for 3 minutes at a constant temperature, the temperature was determined as the adhesive point temperature when there was no movement of the sample. At this time, the water bath temperature was changed from 50 ℃ to 90 ℃, the increase was set to 3 ℃.

Solubility Measurement

Solubility was measured according to the method described by Athanasia and konstantinous. More specifically, 2 g of a sample (powder) is accurately weighed, 50 ml of distilled water is placed in a 100 ml beaker, the temperature is maintained at 27 ° C., and the stir bar (15 mm (diameter) × 30 mm (length)) is stirred at 1000 rpm. The time to dissolution was measured and measured as solubility.

Example  2-2 Analysis by Manufacturing Method

The physical properties of each bokbunja powder prepared in Example 1 were examined, and the results are shown in Table 1 below.

As shown in Table 1, the bokbunja powder prepared by the hot air drying method of Example 1-1 showed a polyphenol content similar to that of spray drying, but the pH was very low, so when applied to food, the addition of a pH adjuster Was required, solubility was not high, and the brightness was found to be low in the chromaticity, it was confirmed that the palatability by the color was not high.

In addition, in the case of the scent of the bokbunja powder prepared by the hot air drying method, it was confirmed that the scent due to the browning reaction of sugar than the scent inherent in bokbunja can be felt more strongly. In addition, when drying at high temperature in order to shorten the drying time, it was confirmed that caramelization occurs due to heating of sugars (fructose) contained in a large quantity of bokbunja, causing problems.

In addition, in the case of lyophilization, the total polyphenol content was found to be very low, and the powder was shown to be low, and the physiological activity peculiar to Bokbunja was expected to decrease, and the solubility was also markedly reduced.

On the other hand, in the case of the powder bokbunja composition by the spray drying method of the present invention, the total polyphenol content was confirmed to be the highest, the chromaticity was also bright red with high brightness and excellent colorability was confirmed, the solubility (solubility) also the best Was measured.

Example  2-3 Analysis according to drying aids

In the powdered bokbunja composition prepared in Example 1-3, the production yield and physical properties according to the type and content (concentration) of the drying aid (maltodextrin) is measured and shown in Figures 5 to 11.

Regarding the production yield, powder bokbunja composition was prepared according to the method of Example 1-3 while varying the DE value and content of maltodextrin, the results are shown in FIG.

As shown in FIG. 5, in the case of maltodextrin DE 22, powder was not produced at all at an addition concentration of 70% or more, and thus showed a tendency to cling to the wall of the dryer chamber. productivity). In addition, in the maltodextrin content of 20%, the DE value of 10 was confirmed that the production yield is reduced by about 20% compared to the case of the DE value of 18.

Regarding the total polyphenol content, a powdered bokbunja composition was prepared according to the method of Examples 1-3 while varying the DE value and content of maltodextrin, and the results are shown in FIG. 6.

As shown in FIG. 6, as the DE value of the maltodextrin increased, the total polyphenol content decreased, and when the DE value of the maltodextrin was low, it was confirmed that the polyphenol was somewhat protected during the spray drying process. In addition, as the concentration of maltodextrin increased, the total polyphenol content tended to decrease.When the content of maltodextrin was 50%, the total polyphenol content was about 60 compared to the case of maltodextrin 20%. In the case of maltodextrin content of 40%, the total polyphenol content was found to increase by 16% compared to the case of DE value of 18 when the content of maltodextrin was 40%. In the case of the DE value, based on the DE value of 7 or less, in the case of the content of maltodextrin, the total polyphenol content was found to decrease significantly when it was outside the range based on the maltodextrin content of 30% or less.

Regarding the total anthocyanin content, the powdered bokbunja composition was prepared according to the method of Examples 1-3 while varying the DE value and content of maltodextrin, and the results are shown in FIG. 7.

As shown in FIG. 7, as the DE value of the maltodextrin was increased, the total anthocyanin content was decreased, and at the same DE value, the anthocyanin content was lower as the maltodextrin content was higher. This is because, as mentioned above, maltodextrin having a low DE value is expected to have some protective effect during the spray drying process against anthocyanin.

Sticky point temperature is a method of expressing the stickiness of powder products, especially powder products containing a lot of sugars, in order to check the change of the sticky temperature according to the DE value and content of maltodextrin, A powdered bokbunja composition was prepared according to the method of Example 1-3 except for changing the DE value and content of maltodextrin, the results are shown in FIG.

As shown in FIG. 8, the lower the DE value of maltodextrin, the higher the adhesion point temperature, and the higher the concentration of maltodextrin, the higher the adhesion point temperature was found to increase. Specifically, when the same content was used, maltodextrin having a low DE value (DE = 5) was 68 ° C., while maltodextrin having a high DE value (DE = 18) was 58 ° C., about 10 ° C. It was confirmed that the degree is lowered, and when the DE value is greater than 7 based on the point at which the DE value is 7 at most temperatures, the adhesion point temperature is found to be remarkably lowered.

Regarding the chromaticity, powder bokbunja composition was prepared according to the method of Examples 1-3 while varying the DE value and content of maltodextrin, the results are shown in Figures 9-11.

As shown in FIG. 9, lightness (L) slightly increased as the DE value of maltodextrin increased or the content of maltodextrin increased. As shown in FIG. 10, the redness (a) was As DE value of maltodextrin increased, it decreased, and as the content of maltodextrin increased, it showed a tendency to increase. As shown in FIG. 11, yellowness (b) was increased or increased in DE value of maltodextrin. As the content of maltodextrin increased, it showed a tendency to increase.

To summarize the above results, in order to increase the production yield of powdered bokbunja composition and to improve the physical properties of the composition, the higher the content of maltodextrin, that is, 20 to 40%, the DE value of maltodextrin is 5 to 10 Was found to be preferred.

Example  2-4 Analysis by Spray Speed

Of the powder bokbunja composition prepared in Example 1-3, the spraying speed (atomizer speed), that is, the production yield according to the rotation speed of the atomizer (Atomizer) was measured and shown in Figure 12.

The production yield was measured in the same manner as in Example 1-3 except that 30% maltodextrin was added to bokbunja juice (8% brix) based on bokbunja solids and treated at 120 ° C. Measured by varying from 10,000 to 25,000 rpm.

As shown in FIG. 12, when the spraying speed was 20,000 rpm, the highest production yield (81%) was shown, and at the spraying speed higher than 20,000 rpm (25,000 rpm), the production yield was reduced, thus producing about 76%. When the spraying rate was higher than 25,000rpm, the agglomeration between the powder particles was severe, and the sticking to the spray dryer wall increased, resulting in a significant decrease in the production yield.

Example  2-5 Analysis by Inlet Air Temperature

Of the powder bokbunja composition prepared in Example 1-3, the production yield according to the inlet air temperature (Inlet air temperature) was measured and shown in FIG.

The production yield was measured in the same manner as in Example 1-3 except that 30% maltodextrin was added to bokbunja juice (8% brix) based on bokbunja solids and treated at 120 ° C. It measured by changing to -200 degreeC.

As shown in FIG. 13, the inlet air temperature was found to have the highest production yield and quality at 120 ° C., and the production yield was significantly reduced at a temperature above 140 ° C., that is, the lowest production yield at about 200 ° C. was identified as representing a 50% yield, at temperatures below 95 ℃ also was found to be the yield is reduced.

Example  2-6 Analysis by Exhaust Air Temperature

Of the powder bokbunja composition prepared in Example 1-3, the production yield according to the inlet air temperature (Outlet air temperature) was measured and shown in Figure 14.

The production yield was measured in the same manner as in Example 1-3 except that 30% maltodextrin was added to bokbunja juice (8% brix) based on bokbunja solids and treated at 120 ° C. It measured by changing from -115 degreeC.

As shown in FIG. 14, the exhaust air temperature has the highest production yield and quality at 75 ° C., and the production yield decreases as the exhaust air temperature increases, and the production yield is higher when the exhaust air temperature exceeds 85 ° C. It was confirmed that the significantly reduced, because when the discharge air is lower than 70 ℃ will not be a good drying condition, the storage composition of the powder composition will be low, the lower the exhaust air temperature in the range of 70 to 85 ℃, the higher the production yield Confirmed.

1 is a flowchart illustrating a method of manufacturing a powdered bokbunja composition by the spray drying method according to an embodiment of the present invention.

Figure 2 shows a schematic diagram of a spray dryer according to an embodiment of the present invention, Figure 2 (A) is a sample tank (feed tank), (B) is a drying chamber (C) is a sprayer (A) is an atomizer, (D) is a cyclone, (E) is an air heater, (F) is a combustor, and (G) is an exhaust to atmosphere to be.

Figure 3 is a graph showing a standard curve prepared using gallic acid (Gallic acid) and 80% methanol for calculating the total polyphenol content according to an embodiment of the present invention.

Figure 4 is a graph showing a standard curve created using standard C3G for calculating the total anthocyanin content according to an embodiment of the present invention.

5 is a graph showing a change in production yield according to the type and content (concentration) of maltodextrin according to an embodiment of the present invention.

6 is a graph showing a change in total polyphenol content according to the type and content (concentration) of maltodextrin according to an embodiment of the present invention.

7 is a graph showing a change in total anthocyanin content according to the type and content (concentration) of maltodextrin according to an embodiment of the present invention.

8 is a graph showing a change in the adhesion point temperature according to the type and content (concentration) of maltodextrin according to an embodiment of the present invention.

9 is a graph showing a change in brightness (L) according to the type and content (concentration) of maltodextrin according to an embodiment of the present invention.

10 is a graph showing a change in redness (a, redness) according to the type and content (concentration) of maltodextrin according to an embodiment of the present invention.

11 is a graph showing a change in yellowness (b, yellowness) according to the type and content (concentration) of maltodextrin according to an embodiment of the present invention.

12 is a graph showing a change in production yield according to the spray rate according to an embodiment of the present invention.

13 is a graph showing a change in production yield according to the inlet air temperature according to an embodiment of the present invention.

14 is a graph showing a change in production yield according to the exhaust air temperature according to an embodiment of the present invention.

Claims (9)

delete a) preparing bokbunja juice and b) maltodextrin having a glycosylation (dextrose equivalent, DE value) of 5 to 10 in the bokbunja juice is mixed at 15 to 45% by weight of the total weight of the mixture, and the mixture is introduced at an inlet air temperature of 90 to 140 ° C. and discharged. Preparing a powdered bokbunja composition by spray drying at an air temperature of 70 to 85 ° C. and a spray rate of 18,000 rpm to 22,000 rpm. Powder bokbunja composition manufacturing method comprising a. The method of claim 2, The step a) comprises thawing the frozen bokbunja at 15 to 20 ℃ for 22 to 26 hours; Removing the seed and juice and the process of producing a powder bokbunja composition comprising the step of filtering using a filter paper of 200 to 280 mesh. delete delete delete delete Powder bokbunja composition prepared by the method of claim 2 or 3, wherein the adhesion point temperature is 65 to 85 ℃. The powder bokbunja composition according to claim 8, wherein the powder bokbunja composition has a lightness (L) of 20 to 28, yellowness (b) is 2 to 6, redness (a) is 5 to 15.

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