KR101313248B1 - Manufacturing method of broccoli latte using freez-drying broccoli powder - Google Patents

Abstract

The present invention (A) washing the broccoli after washing, cutting; (B) lyophilizing the cut broccoli; (C) grinding the lyophilized broccoli to a size of 30 to 50 mesh to obtain a broccoli lyophilized powder; And (D) mixing at least one of skim milk powder or whole milk powder to the broccoli lyophilized powder; to a broccoli latte composition which can feel a flavor unique to broccoli, and to a broccoli latte composition prepared by the method. It is about.

Description

Manufacturing method of broccoli latte using lyophilized broccoli powder {Manufacturing method of broccoli latte using freez-drying broccoli powder}

The present invention relates to a broccoli latte composition and a method for manufacturing the same, and more particularly, to a broccoli latte composition and a method for producing the broccoli itself by maximizing the flavor of broccoli by using a freeze-drying method.

Latte refers to a beverage that is a mixture of milk and coffee. It is one of the beverages that the new generation prefers due to the recent spread of coffee culture. In particular, the latte is a blend of milk and coffee, which gives it a soft, sweet taste and almost no bitter taste. Recently, as the preference for latte, a product using milk, has grown, various latte beverage products such as green tea latte and sweet potato latte are being sold in addition to coffee latte.

Meanwhile, broccoli ( Brassica) oleracea italica ) is a perennial plant of the dicotyledonous poppy, mustard, eaten raw or cooked. It is dark green, nutritious and delicious. Breeds and grows well from temperate to cool climates. In addition to the central bud, there are also small buds on the leaf axle. Sulforaphane and Indole compounds in broccoli are known to have anticancer activity. Indole has the effect of inhibiting the growth and metastasis of breast cancer cells that are sensitive to estrogen. It is rich in vitamin C and promotes the absorption of calcium, which helps to improve bone health.

While broccoli is very nutritious like this, it is very difficult to consume because it is not a favorite food for children. Therefore, it is necessary to develop broccoli-related products so that all men and women of all ages can ingest without reluctance.

Republic of Korea Patent No. 10-0353435 (functional drink containing broccoli vegetables and a method for manufacturing the same) is a step of grinding the broccoli vegetables to adjust the pH to 6.5 ~ 7.5 and then left for 30 minutes ~ 1 hour at 18 ~ 30 ℃ Although a method for preparing a functional beverage including the same has been described, the broccoli is lyophilized to obtain broccoli lyophilized powder, and there is no description of producing a broccoli latte composition using the same. Korean Patent Publication No. 10-2006-0123763 (vegetable and / or fruit beverage composition) contains the following components (A), (B) and (C): (A) 0.1 to 1.2 mass% of solids derived from vegetables and / or fruits , (B) acidic polysaccharide-based water-soluble vegetable fiber, (C) water and vegetable and / or fruit beverage composition containing water is disclosed, but broccoli lyophilized to obtain broccoli lyophilized powder, and then broccoli There is no description of producing a latte composition.

An object of the present invention is to provide a method for producing broccoli latte composition by drying broccoli in a completely different method than the prior art.

In addition, an object of the present invention is to provide a broccoli latte composition and a method for producing the same, which maintains the color, taste, and aroma of broccoli as it is using a freeze-drying technique.

In addition, an object of the present invention is to provide a broccoli latte composition excellent in nutritional value without damaging the nutritional and functional components of broccoli and its manufacturing method.

In addition, an object of the present invention is to provide a broccoli latte composition and a method of manufacturing the same, which can be easily prepared for anyone to make broccoli latte at home or outdoors.

In order to achieve the above object, the present invention comprises the steps of (A) washing after washing the broccoli; (B) lyophilizing the cut broccoli; (C) grinding the lyophilized broccoli to a size of 30 to 50 mesh to obtain a broccoli lyophilized powder; And (D) mixing one or more of skim milk powder or whole milk powder to the broccoli lyophilized powder. It provides a method for producing a broccoli latte composition comprising the.

In addition, the present invention is a broccoli latte composition prepared by the above method, broccoli lyophilized powder 3.1 ~ 3.8% by weight, tablet salt 2 ~ 3% by weight, brown rice powder 2.1 ~ 3.0% by weight, glucose 7.2 ~ 8.1% by weight, white sugar 19 ~ Broccoli latte comprising 21 wt%, cheese powder 2.1 to 2.9 wt%, skim milk or whole milk powder 44 to 47 wt%, powdered milk cream 7 to 9 wt% and foaming cream 6 to 8 wt% To provide a composition.

The present invention relates to a method for producing a broccoli latte composition which can maintain the original color and aroma of broccoli using a freeze-drying method and maximize the flavor of broccoli itself, and a broccoli latte composition prepared by the method.

Hereinafter, the method for producing the broccoli latte composition of the present invention will be described in detail for each step.

(A) washing the broccoli, and then cutting

This step is a step of cutting after washing the broccoli.

Broccoli contains significantly more nutrients such as calcium, phosphorus, iron, vitamin C, and carotene than other vegetables. In the present invention, since the broccoli is washed after washing with water, all of the rich nutritional and functional ingredients of broccoli can be consumed as it is.

At this time, after washing the broccoli with water, it is preferable to wash three times in dilute solution of sodium hypochlorite for sterilization effect. In addition, when cutting, it is preferable to cut to the size of 5 * 5 * 5cm or less. In this case, the following drying and grinding process can be effectively made.

(B) lyophilizing the cut broccoli;

This step is a step of lyophilizing broccoli cut in step (A).

When broccoli is powdered through a drying method such as a hot air dryer, which is commonly used in the related art, chlorophyll pigments contained in broccoli form pheophytin by heat, and the content thereof increases to a dark yellow color. There is a problem that can not maintain the original color of broccoli.

Lyophilization is a method of sublimation of ice by freezing and decompressing an aqueous solution or a material containing a large amount of water, and removing dried water to obtain a dried product. Almost no color and nutrients are destroyed, and the dried material produced therefrom has an excellent ability to restore to its original state when water is added, compared to general drying.

Accordingly, the present invention can maintain the broccoli in its natural state through the color stabilization of the chlorophyll pigment by lyophilizing the broccoli, there is an advantage that can maintain the original color, taste, aroma of broccoli as it is.

At this time, the drying condition of the freeze dryer is set at -30 ℃ ~ -50 ℃ for cold trap, the vacuum degree is 1.0Torr ~ 1.0 × 10 ^-5 Torr, the shelf temperature (Shelf Temp) is initially 60 ℃ ~ 98 ℃, It is preferable to set the final product temperature at 30 ° C. to 60 ° C. and then freeze-dry for 24 to 48 hours under the condition of 1m / sec wind speed, after adjusting to mid-term 60 ° C. to 85 ° C. and later 30 ° C. to 55 ° C. If the above conditions are satisfied, the broccoli latte composition can be prepared with excellent nutritional value without breaking the nutrition of broccoli while maintaining the original color, taste and aroma.

(C) grinding the lyophilized broccoli to the size of 30 ~ 50 mesh to obtain a broccoli lyophilized powder

This step is a step of pulverizing the lyophilized broccoli obtained in the step (B).

At this time, it is preferable to grind to a size of 30 to 50 mesh, in this case, it is possible to prepare a broccoli latte composition that can produce a high and soft texture of the particles.

(D) mixing at least one of skim milk powder or whole milk powder to the broccoli lyophilized powder

This step is a step of drying by mixing the sub-materials to the broccoli lyophilized powder obtained in the step (C).

At this time, the auxiliary material is not particularly limited, but it is preferable to use an additive commonly used in the technical field to which the present invention belongs. For example, one or more of skim milk powder or whole milk powder, refined salt, glucose, white sugar, foaming cream may be used, and brown rice powder, cheese powder, powdered milk cream, etc. may be further added to enhance taste and flavor.

In addition, when the sub-materials are mixed, a speed mixer is preferably used to uniformly mix.

In addition, the drying method is not particularly limited, but a method generally used in the art to which the present invention pertains is preferably used, preferably drying at 30 to 60 ° C. so as not to impair the color, taste and aroma of broccoli.

(E) filling and packing the mixed powder

This step is a step of packing the packing powder (broccoli latte composition) obtained in the step (D) to the packaging material.

In the present invention, the broccoli latte composition is filled and packed in a packaging material of about 8 to 15 g so as to be used for a single use. Therefore, the broccoli latte composition of the present invention can be used for one-time use, anyone can simply make hot broccoli latte pouring hot water.

In addition, the present invention is a broccoli latte composition prepared by the above method, broccoli lyophilized powder 3.1 ~ 3.8% by weight, tablet salt 2 ~ 3% by weight, brown rice powder 2.1 ~ 3.0% by weight, glucose 7.2 ~ 8.1% by weight, white sugar 19 to 21% by weight, cheese powder 2.1 to 2.9% by weight, at least one of skim milk powder or whole milk powder 44 to 47% by weight, powder oil cream 7 to 9% by weight and foaming cream 6 to 8% by weight . If the composition is satisfied, the original taste and aroma of broccoli is maintained as it is, broccoli latte can be produced with the maximum flavor of the broccoli itself.

According to the present invention, it is possible to prepare a broccoli latte composition which maintains the color, taste, and aroma of broccoli as it is by using a freeze-drying technique.

In addition, according to the present invention there is no damage to the nutritional and functional components of broccoli can be produced broccoli latte composition excellent in nutritional value.

In addition, according to the present invention can be prepared for a single-use broccoli latte composition anyone can easily make a broccoli latte at home or outdoors.

1 is a view schematically showing a method for producing a broccoli latte composition of the present invention.
Figure 2 is a photograph of broccoli lyophilized powder obtained in the present preparation.
3 is a photograph of broccoli hot air dried powder obtained in Comparative Preparation Example 1.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.

Manufacturing example  : Broccoli Using Freeze-Drying Method Latte  Preparation of the composition

The broccoli was washed once using a agricultural product washing machine, washed three times in dilute solution of sodium hypochlorite, cut to 5 × 5 × 5 cm or less, and the cold trap was then -30 ° C. to -50 ° C. Vacuum degree is 1.0Torr ~ 1.0 × 10 ^-5 Torr, Shelf Temp (Shelf Temp) is set at initial 60 ℃ ~ 98 ℃, mid-term 60 ℃ ~ 85 ℃, late 30 ℃ ~ 55 ℃, and final product temperature is 30 After the freeze-drying for 24 to 48 hours at a condition of 1m / sec of the wind speed to be ℃ ~ 60 ℃, it was ground to a size of 30 ~ 50mesh to obtain a broccoli lyophilized powder. The broccoli lyophilized powder was mixed and dried with refined salt, brown rice powder, glucose, white sugar, cheese powder, whole milk powder (sweetened whole wheat flour), powdered milk cream and foaming cream using a speed mixer to prepare a broccoli latte composition. The blending ratio of the prepared broccoli latte composition is as follows.

Raw material Content (% by weight) Broccoli Lyophilized Powder 3.5 Purified salt 2.5 Brown Rice Powder 2.5 glucose 8 Jungbang 20 Cheese Powder 2.5 Whole milk powder (sweetened wheat flour) 46 Powdered Oil Cream 8 Foaming Cream 7 total 100

compare Manufacturing example  1: Broccoli using hot air drying technology Latte  Preparation of the composition

Broccoli latte composition was prepared in the same manner as in Preparation Example except that broccoli powder was hot-air dried at 60 ° C. for 24 hours.

compare Manufacturing example  2: Broccoli using low temperature vacuum drying technology Latte  Preparation of the composition

Broccoli latte composition was prepared in the same manner as in Preparation Example except that broccoli powder was dried at 40 ° C. and vacuum pressure of 6.7 kPa abs. For 24 hours.

Example  1: Broccoli Latte  Sensory tests for taste, aroma and color

In this example, the sensory test was performed on the taste, aroma and color of the broccoli latte compositions prepared in Preparation Examples 1 and 2 above.

The sensory evaluation was performed in 15 patients and the results are shown in Table 3 below. The results of sensory evaluation were scored according to the criteria (5. very good. 4. good. 3. normal. 2. bad. 1. very bad) for taste, flavor, and color.

division flavor incense color Manufacturing example 4.6 4.5 4.7 Comparative Example 1 4.2 4.1 3.9 Comparative Example 2 4.4 4.3 4.2

According to Table 2, the broccoli latte of the present invention has a better taste and aroma than the broccoli latte prepared by the conventional general drying method, the color of the broccoli is intact, it can be seen that the response to the consumer's preferences.

Example  2: Characteristics of Broccoli Lyophilized Powder

In this example, the yield and surface color of the broccoli lyophilized powder prepared in Preparation Example were measured. Surface color of the broccoli lyophilized powder was measured by using a chroma meter (CR-310, Minolta Co., LTD, Japan) to measure L ^* (lightness), a ^* (redness), and b ^* (yellowness).

L ^* (lightness) is a measure of the lightness of the color, with a value of 100 for perfect white and 0 for perfect black.

a ^* (redness) value represents red values, and-value represents green values.

b ^* (yellowness) values are yellow, + values are blue.

Yield and surface color measurement results are shown in Tables 3 and 4 below.

Broccoli Flower (g) Weight at cut 1890 Weight after freeze drying 315 yield 16.7%

Drying method L ^* a ^* b ^* Manufacturing example (freeze drying) 48.90755 -1.9347 11.90949 Comparative Production Example (60 ° C hot air drying) 73.56 -7.24 22.68

According to Table 4, L ^* value was very high in the broccoli lyophilized powder of the present preparation, a ^* value of the experimental group showing the intrinsic color of the broccoli-the highest value group as the lyophilized powder of this example The value (-7.24) is shown. In addition, b ^* value was the highest value (22.68) in the lyophilized powder of the present preparation. As a result, it was found that the broccoli lyophilized powder of the present preparation retained the original color of broccoli as compared to the broccoli hot air dried powder of the comparative example.

Claims (3)

(A) washing the broccoli and then cutting it; (B) lyophilizing the cut broccoli; (C) grinding the lyophilized broccoli to a size of 30 to 50 mesh to obtain a broccoli lyophilized powder; And (D) mixing the broccoli lyophilized powder with one or more of refined salt, brown rice powder, glucose, white sugar, cheese powder, skim milk powder or whole milk powder, powdered oil cream and foaming cream. ,
Broccoli lyophilized powder 3.1 ~ 3.8%, refined salt 2-3%, brown rice powder 2.1 ~ 3.0%, glucose 7.2 ~ 8.1%, white sugar 19 ~ 21%, cheese powder 2.1 ~ 2.9%, skim milk or Broccoli latte composition, characterized in that it comprises at least 44 to 47% by weight of the whole milk powder, 7 to 9% by weight powder oil cream and 6 to 8% by weight of the forming cream.
The method of claim 1,
In the step (B)
Conditions for lyophilization are Cold Trap -30 ℃ ~ -50 ℃, Vacuum 1.0Torr ~ 1.0 × 10 ^-5 Torr, Shelf Temp 60 ℃ ~ 98 ℃ (Initial), 60 ℃ ~ 85 Broccoli latte composition, characterized in that the ℃ (mid-term), 30 ℃ ~ 55 ℃ (late), the final product temperature 30 ℃ ~ 60 ℃. delete

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