KR101061933B1 - How to prepare vitamin nutrients - Google Patents

Abstract

The present invention relates to a method for preparing a vitamin nutrient, and more particularly, because it uses a concentrate extracted from apple, which is a natural fruit, it contains a large amount of natural vitamin C, so it is necessary to mix a large amount of citric acid to give a sour taste of vitamin C. None, it relates to a method for preparing vitamin nutrients that can easily be consumed by men and women of all ages, as well as those who do not like strong acidity.

Apple concentrate, glucose, gelatin

Description

MANUFACTURING METHOD OF VITAMAIN TONIC

Since the present invention uses a concentrate extracted from apple, which is a natural fruit, it contains a large amount of natural vitamin C, so there is no need to mix a large amount of citric acid to give a sour taste of vitamin C. It relates to a method for preparing a vitamin nutrient that can be easily consumed.

In general, vitamin C originates from scurvy that primarily affects sailors and is called ascorbic acid.

Vitamin C acts as a reducing agent, helps collagen synthesis and antioxidants, absorption of iron in the small intestine, and is involved in carnitine biosynthesis and immune function.

Insufficient vitamin C can cause scurvy, collagen synthesis abnormalities of connective tissue, bone pain, fractures, diarrhea, and excessive gastrointestinal disorders such as nausea, abdominal pain and diarrhea. The recommended nutritional amount is 70 mg / day.

In addition, vitamin C is also effective in preventing milk powder and food from oxidation, maintaining freshness, color aid, and discoloration. It is also used for fruit juice, canned fruit and jam, as well as antioxidant of beer and prevention of discoloration of raw meat. It is used for flour, sweets, fats and dairy products, etc., and it is stored in a sealed container blocked from light.

In addition, since vitamin C is a necessary substance for the human body, people ingest vitamin C by various forms or types in addition to ingestion into the human body by food.

On the other hand, the typical food for people to consume vitamin C is alkaline foods are apples, and apples are rich in various vitamins including potassium and vitamin C. Vitamin C in apples is 12 per 100g mg It contains.

Likewise, since apples contain a lot of vitamin C, eating apples not only improves the skin's elasticity Whitening  Of course, it is good for insomnia by easing sedation, and also good for anemia and headache.

Currently, there are vitamin C supplementation products in the form of tablets, capsules, pills, and liquid forms, and the most representative vitamin C supplementation products are vitamin C beverages sold in the form of liquids by domestic pharmaceutical companies.

However, vitamin C supplement products such as tablets, capsules, pills, and the like mentioned above are inconvenient in that they are ingested with water or liquid beverages because they are difficult to consume by themselves.

In addition, the vitamin C product of the liquid product is filled in a container because the form of the liquid, and when ingesting the vitamin C product is easier to consume compared to vitamin C supplement products such as tablets, capsules, pills, etc. ,

In case of ingesting only small amount of product, put the remaining product in the container and keep it closed, but there is a risk of the product being lost. Especially, if most of the container is made of glass and the container is broken, not only the product is lost but also the risk of injury. There is a problem.

In order to solve such problems, in the preparation of effervescent tablet using a tableting machine, (1) 3 to 4% by weight of vitamin, 1 to 2% by weight of herbal extract powder, 36.4 to 57.3% by weight of organic acid, and 4 to 6% by weight of sugar alcohol To obtain the first mixture, and separately from obtaining the first mixture, amino acids 0.5 to 2% by weight, flavor 6 to 10% by weight, salt 0.2 to 0.6% by weight, salt 0.2 to 0.6% by weight, food additives 1 to 2% by weight, Mixing 1 to 2% by weight of a sweetener to obtain a second mixture, (2) mixing the first and second mixtures, and then adding and adding 6 to 10% by weight of a stabilizer to the mixture, and ( 3) adding 20 to 25% by weight of a blowing agent to the mixture to which the stabilizer is added in step (2) and then mixing; and (4) tableting the mixture to which the blowing agent is added in step (3). It has been proposed a method for producing effervescent tablets characterized in that it comprises a (Korean Patent Publication No. 10-0638833).

However, the method of manufacturing the effervescent tablets because the organic acid for mixing the acidity of vitamin C 36.4 ~ 57.3 wt% by mixing, because the excessive sour taste, men and women of all ages, as well as people who do not like strong sour taste can not easily intake have.

The present invention was created in order to solve the above-mentioned problems, and because it uses a concentrated solution extracted from apple, which is a natural fruit, it contains a large amount of natural vitamin C, so that there is no need to mix a large amount of citric acid to give a sour taste of vitamin C. The aim is to provide a method for preparing vitamin nutrients that can easily be consumed by men and women of all ages, as well as those who do not like strong acidity.

The present invention for achieving the above object is a) extracting the concentrate from the apple; b) obtaining a mixture of glucose and gelatin in the concentrate of step a); c) drying the mixture of step b) at a temperature of 45-55 ° C. for 8 hours; d) a grinding step of grinding the dried mixture through step c); e) aging the mixture ground through step d) at a temperature of 10-20 ° C. and a humidity of 50-70% for 12 hours; f) obtaining a mixture in which subsidiary materials are mixed with the mixture aged through step e); g) removing foreign matter from the mixture of the sub-materials through step f); h) purifying the mixture in which the foreign matter is removed through the tableting step into a tableting state through step g).

Here, the mixture of step b) is preferably a mixture of 1730 to 1750 parts by weight of glucose and 3 to 5 parts by weight of gelatin based on 100 parts by weight of the concentrate of step a).

Subsidiary ingredients of step f) include citric acid, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin A, vitamin C, vitamin D-biotin, vitamin E, gardenia yellow, apple flavored coton, collagen, sucralose, folic acid and Preference is given to niacin.

Further, the f) the mixture of step is the e) Citric acid 1.9% by weight to 95.485% by weight of the aged mixture over a step, vitamin B ₁ 0.012% by weight, Vitamin B ₂ 0.014% by weight vitamin B ₆ 0.016% by weight of vitamin A 0.075%, Vitamin D-Biotin 0.025%, Vitamin E 0.1%, Gardenia Yellow 0.1%, Apple Flavored Coton 2.0%, Collagen 0.1%, Sucralose 0.03%, Folic Acid 0.003% and Niacin 0.14% Is preferably mixed.

Hereinafter, the manufacturing method of the vitamin nutrient of this invention is demonstrated in detail.

The method for preparing a vitamin nutrient of the present invention comprises: a) extracting a concentrate from an apple; b) obtaining a mixture of glucose and gelatin in the concentrate of step a); c) drying the mixture of step b) at a temperature of 45-55 ° C. for 8 hours; d) a grinding step of grinding the dried mixture through step c); e) aging the mixture ground through step d) at a temperature of 10-20 ° C. and a humidity of 50-70% for 12 hours; f) obtaining a mixture in which subsidiary materials are mixed with the mixture aged through step e); g) removing foreign matter from the mixture of the sub-materials through step f); h) purifying the mixture in which the foreign matter is removed through the step g) into a tableting state.

First, the step a) is for extracting the concentrate from the apple, which is a natural fruit.

At this time, in order to extract the concentrate from the apple, which is a natural fruit, the apple is pulverized using a blender or the like, and the pulverized apple is pulverized using an extractor or a concentrator to obtain an extract from the pulverized apple, and then the extract is concentrated under reduced pressure. The concentrate can be extracted.

Next, step b) is to obtain a mixture of glucose and gelatin in the concentrate of step a).

Here, the mixture of step b) is 1730 ~ 1750 parts by weight of the glucose and the gelatin 3 ~ 100 parts by weight of the concentrate of step a) in order to more easily preserve the sour taste of the concentrate of step a) 5 parts by weight is preferably mixed.

Next, step c) is for drying the mixture of step b), and the mixture of step b) is dried at a temperature of 45-55 ° C. in a dryer or the like for 8 hours in a state of being accommodated in a mixer or blender. .

Next, step d) is for pulverizing the mixture dried in the step c) into a powder state, using a grinder or the like to grind the mixture dried in the step c).

Next, the step e) is for aging the mixture ground through step d), the mixture ground through step d) in a well-ventilated cool dark place with a temperature of 10 ~ 20 ℃ and 50 ~ 70 It is aged for 12 hours at a humidity of%.

In this case, when the mixture ground through the step d) is aged for less than 12 hours at a temperature of less than 10 ° C. and a humidity of less than 50%, sufficient drying may not be achieved, and in particular, the mixture may be hygroscopic. There is a problem that does not give a sour taste.

In addition, when the mixture ground through the step d) is aged for more than 12 hours at a temperature of more than 20 ° C. and a humidity of more than 70%, there is a problem in that it is not wet and rich due to high humidity.

Therefore, in order to more easily mature the mixture ground through the step d), it is preferable to ripen for 12 hours at a temperature of 10 ~ 20 ℃ and a humidity of 50 ~ 70% in a well-ventilated cold dark place.

Next, the step f) is to obtain a mixture in which the subsidiary material is mixed with the mixture aged through step e).

Here, the subsidiary materials of step f) can more easily preserve the sour taste of the apple concentrate in the mixture aged through step e), as well as the color of the mixture aged through step e) of the natural apple. Similar to color, citric acid, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin A, vitamin C, vitamin D-biotin, vitamin E, gardenia yellow, and apple flavored coton to prevent people from feeling rejected when ingested. Collagen, sucralose, folic acid and niacin are preferred.

In addition, the mixture of step f) can be easily ingested even by those who do not like strong acidity, because the mixture aged through step e) can give a sour taste of the vitamin C of the concentrate extracted from the apple which is a natural fruit. to make the e) citric acid 1.9% by weight of the mixture 95.485% by weight of maturing through the step, vitamin B ₁ 0.012% by weight, vitamin B ₂ 0.014% by weight of vitamin B ₆ 0.016 wt%, vitamin a 0.075% by weight of vitamin D -Biotin 0.025%, Vitamin E 0.1%, Gardenia yellow 0.1%, Apple flavored coton 2.0%, Collagen 0.1%, Sucralose 0.03%, Folic acid 0.003% and Niacin 0.14% good.

Next, step g) is to remove foreign substances and select uniform particles from the mixture of subsidiary ingredients through step f) using vitamins, citric acid, collagen, sucralose and the like.

Next, the step h) is to purify the mixture in the tableting state using a tableting machine, such as removing foreign matters and uniform particles selected through the g) step.

As described above, the present invention uses a concentrated solution extracted from apple, which is a natural fruit, and thus contains a large amount of natural vitamin C, so that there is no need to mix a large amount of citric acid to give a sour taste of vitamin C. Even people who do not like sour has an advantage that can be easily ingested.

Since the present invention uses a concentrate extracted from apple, which is a natural fruit, it contains a large amount of natural vitamin C, so there is no need to mix a large amount of citric acid to give a sour taste of vitamin C. Easily ingested is effective.

And, since the mixture of step b) is a mixture of 1730 to 1750 parts by weight of glucose and 3 to 5 parts by weight of gelatin with respect to 100 parts by weight of the concentrate of step a), the sour taste of the concentrate of step a) can be more easily preserved. It has an effect.

In addition, the subsidiary ingredients of step f) are citric acid, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin A, vitamin C, vitamin D-biotin, vitamin E, gardenia yellow, apple flavored coton, collagen, sucralose, folic acid and Since it is niacin, the acidity of the apple concentrate in the mixture aged through step e) can be more easily preserved, and the color of the mixture aged through step e) is similar to that of natural apples. This intake has the effect of not feeling rejected.

In addition, the mixture of step f) is 1.9.% By weight of citric acid, 1.9% by weight of vitamin B _1, 0.012% by weight of vitamin B ₁ , 0.014% by weight of vitamin B ₂ , 0.016% by weight of vitamin B ₆ , vitamin A to 95.485% by weight of the mixture aged through step e). 0.075%, Vitamin D-Biotin 0.025%, Vitamin E 0.1%, Gardenia Yellow 0.1%, Apple Flavored Coton 2.0%, Collagen 0.1%, Sucralose 0.03%, Folic Acid 0.003% and Niacin 0.14% Since it is a mixture of the mixture aged through step e) can give a sour taste of the vitamin C of the concentrate extracted from the apple, which is a natural fruit, even those who do not like strong sour taste can be more easily ingested .

Hereinafter, the preparation method of the vitamin nutrient of the present invention will be described in more detail with reference to the following Examples, of course, the scope of the present invention is not limited to the following examples, the scope does not depart from the technical gist of the present invention Various modifications can be made by those skilled in the art.

Example 1

The apples were pulverized using a blender and the pulverized apples were triturated with an extractor to obtain an extract, and then the concentrated solution was extracted by concentrating the extract.

Thereafter, a mixture of 1720 parts by weight of glucose and 2 parts by weight of gelatin was obtained based on 100 parts by weight of the concentrate, and the mixture was dried at a temperature of 45 to 55 ° C. for 8 hours and then pulverized into powder using a dryer. did.

In addition, the mixture ground in powder form was aged for 10 hours at a temperature of 5 ° C. and a humidity of 40%.

Then, 1.9 wt% citric acid to the aged mixture 95.485% by weight, of vitamin B ₁ 0.012 wt%, 0.014 wt% of vitamin B _2, vitamin B ₆ 0.016 wt.%, Vitamin A 0.075 wt%, 0.025 wt% vitamin D- Biotin A mixture of 0.1% by weight of vitamin E, 0.1% by weight of gardenia yellow, 2.0% by weight of apple flavored coton, 0.1% by weight of collagen, 0.03% by weight of sucralose, 0.003% by weight of folic acid and 0.14% by weight of niacin was obtained.

Then, after removing the foreign matter and homogeneous particle selection in the mixture, and tableting in a tableting state to prepare a vitamin nutrient of Example 1.

[Example 2]

Unlike Example 1, a mixture of 1760 parts by weight of glucose and 7 parts by weight of gelatin was obtained based on 100 parts by weight of the concentrate, and the mixture was dried at a temperature of 45-55 ° C. for 8 hours and then powdered using a grinder. Crushed into.

In addition, the mixture pulverized in a powder state was aged for 14 hours at a temperature of 25 ℃ and humidity of 80% to prepare a vitamin nutrient of Example 2.

Example 3

Unlike Example 1, a mixture of 1740 parts by weight of glucose and 4 parts by weight of gelatin is obtained based on 100 parts by weight of the concentrate, and then the mixture is dried at a temperature of 45 to 55 ° C. for 8 hours, followed by powdering using a grinder. Crushed into.

In addition, the mixture pulverized in a powdered state was aged for 12 hours at a temperature of 15 ℃ and humidity of 60% to prepare a vitamin nutrient of Example 3.

Comparative Example 1

Example 1 The aged mixture 43.385 49.0% by weight of citric acid in weight%, vitamin B _1, 0.012 wt% of vitamin B ₂ 0.014% by weight vitamin B ₆ 0.016% by weight, unlike vitamin A 0.075 wt.% Vitamin C 5.0% by weight , 0.025% of vitamin D-biotin, 0.1% of vitamin E, 0.1% of gardenia yellow, 2.0% of apple flavored coton, 0.1% of collagen, 0.03% of sucralose, 0.003% of folic acid and 0.14% of niacin A mixture was obtained.

Then, after removing the foreign matter and homogeneous particle selection in the mixture, and tableting in a tableting state to prepare a vitamin nutrient of Comparative Example 1.

The sensory test was performed on the vitamin nutrients of Examples 1 to 3 and Comparative Example 1 prepared as described above.

[Sensory test]

At this time, the sensory test was conducted on 20 adult males and 20 adult females with a 9-point scoring method (9-very good, 7-good, 5-normal, 3-bad, 1-very bad) for taste, aroma and preference. It was evaluated by, and the results are shown in Table 1.

[Table 1] Sensory test test results

Example 1 Example 2 Example 3 Comparative Example 1 flavor 8.1 8.2 8.9 7.1 incense 8.3 8.4 8.7 6.9 Symbol 8.2 8.3 8.8 7.0

The sensory test on the vitamin nutrients of Examples 1 to 3 was scored as high as 8.1 points or more, in particular, the sensory test on the vitamin nutrients of Example 3 was highest to 8.7 or more points.

However, the sensory test on the vitamin nutrient of Comparative Example 1 was scored lower than 7.1.

The vitamin nutrient of Example 3 was dried in a mixture of 1740 parts by weight of glucose and 4 parts by weight of gelatin for 4 hours at a temperature of 45-55 ° C. with respect to 100 parts by weight of the concentrate extracted from apples, and then pulverized to a powder state. , 1.9% by weight of citric acid, 1.9% by weight of vitamin B _1, 0.012% by weight of vitamin B ₁ , 0.014% by weight of vitamin B ₂ , 0.016% by weight of vitamin B ₆ , in 95.485% by weight of the mixture at a temperature of 15 ° C. and 60% humidity for 12 hours. Vitamin A 0.075%, Vitamin D-Biotin 0.025%, Vitamin E 0.1%, Gardenia Yellow 0.1%, Apple Flavored Coton 2.0%, Collagen 0.1%, Sucralose 0.03%, Folic Acid 0.003% and Niacin 0.14 It is considered that the sensory test on the vitamin nutrient of Example 3 was the highest grade because the weight% was mixed.

Claims (4)

a) extracting the concentrate from the apple; b) obtaining a mixture of glucose and gelatin in the concentrate of step a); c) drying the mixture of step b) at a temperature of 45-55 ° C. for 8 hours; d) a grinding step of grinding the dried mixture through step c); e) aging the mixture ground through step d) at a temperature of 10-20 ° C. and a humidity of 50-70% for 12 hours; f) obtaining a mixture in which subsidiary materials are mixed with the mixture aged through step e); g) removing foreign matter from the mixture of the sub-materials through step f); h) refining the mixture in which the foreign matter is removed through the tableting step (g) to a tableting state. The method of claim 1, The mixture of step b) is a method for producing a vitamin nutrient, characterized in that the glucose 1730 ~ 1750 parts by weight and the gelatin 3 ~ 5 parts by weight based on 100 parts by weight of the concentrate of step a). The method of claim 1, Subsidiary ingredients of step f) are citric acid, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin A, vitamin C, vitamin D-biotin, vitamin E, gardenia yellow, apple flavored coton, collagen, sucralose, folic acid and niacin Method for producing a vitamin nutrient, characterized in that. The method according to claim 1 or 3, Wherein f) the mixture of step is the e) Citric acid 1.9% by weight of the mixture 95.485% by weight of maturing through the step, vitamin B ₁ 0.012% by weight, Vitamin B ₂ 0.014% by weight vitamin B ₆ 0.016 wt.%, Vitamin A 0.075 wt. %, Vitamin D-Biotin 0.025%, Vitamin E 0.1%, Gardenia Yellow 0.1%, Apple Flavored Coton 2.0%, Collagen 0.1%, Sucralose 0.03%, Folic Acid 0.003% and Niacin 0.14% Method of producing a vitamin nutrient, characterized in that.