KR102050041B1 - manufacturing method - Google Patents

Abstract

The present invention relates to a method for producing powdered vinegar, and more specifically, in addition to the activation effect of the human function based on granular powder, dietary fiber, etc., it is easy to take liquid vinegar, has a good texture, and dissolves in the oral cavity. The present invention relates to a method for producing powdered vinegar excellent in activation and oral solubility of the human body, which is greatly improved in portability, storage and simplicity by making the powder state of the mixed composition so as to be excellent.
In particular, it provides a technique for preventing the evaporation of acetic acid components of the liquid vinegar in the powder vinegar manufacturing process.
The manufacturing method is as follows.
Vinegar raw material preparation step: S1
Concentrating the vinegar raw material to concentrate the vinegar raw material after the vinegar raw material preparation step (S1)
Vinegar Ingredients Concentration Stage: S2
After the vinegar raw material concentration step (S2) granule powder and dietary fiber and granule powder and dietary fiber stirring step of mixing and stirring at a predetermined ratio; S3
Homogenization step of homogenizing by mixing in a predetermined ratio selected from maltodextrin, cyclodextrin, xylitol, vitamin B after the granulation powder and dietary fiber stirring step (S3); S4
Low temperature drying step of low temperature drying at 40 ° C. for 36 hours after homogenization step (S4); S5
Vacuum drying in a reduced pressure drying room at 50 ° C. to 60 ° C. after the low temperature drying step (S5); S6
After the step of drying under reduced pressure (S6), the mixed dry matter pulverization step of quenching the dried mixture under reduced pressure to 4 ° C and then grinding in a low-temperature room below 10 ° C: S7
Putting the pulverized product in a sealed container in a low temperature phase to remove the remaining water by adding a hygroscopic: S8
Lactic acid bacteria compounding step of blending the probiotic lactic acid bacteria in a predetermined ratio after the mixed dry matter pulverizing step (S8); S9
After the lactic acid bacteria compounding step (S9) granules to form a granule; S10
Drying step S11 to dry through a drying chamber after the granulation step (S10)
After the drying step, the step of weighing and packing: S12.

Description

Manufacturing method of powdered vinegar

The present invention relates to a method for producing powdered vinegar, and more specifically, in addition to the activation effect of the human body based on the granule powder, dietary fiber, etc., it is easy to take the liquid vinegar, has a good texture and dissolves in the oral cavity. The present invention relates to a method for producing powdered vinegar excellent in activating the human function and oral solubility, which has been greatly converted to a powder state of a mixed composition so as to provide excellent portability, storage and simplicity.

In particular, it provides a technique for preventing the evaporation of acetic acid components of the liquid vinegar in the powder vinegar manufacturing process.

Natural brewed vinegar using brown rice, persimmon, grapes, apples, and other fruits and grains is one of seasonings and fermented foods that have played an important role in human diet for a long time. It has several functions. However, in addition to efforts to lower the fermentation odor in the production of natural brewed vinegar to maintain good functionality in taste and aroma, increasing the preservation and portability for a long time has been recognized as an important technical problem in the food industry in recent years. .

As prior art documents related to the production of such natural vinegar, Korean Patent Laid-Open Publication No. 2003-0013085 (prior document 1) and Korean Patent Publication No. 2005-0029898 (prior document 2) can be referred to.

Prior art document 1, after immersing brown rice in vinegar for about 7 days, scooped brown rice and powdered it in a wet state, and then immersed in vinegar which was soaked brown rice again and stored in a closed container in the form of raw porridge, the ratio of the vinegar and brown rice Silver is used at a rate of 500 g of brown rice per 800 ml of vinegar.

Accordingly, the processed vinegar brown rice is a substitute for a simple meal by eating when eaten in milk, and expects the effect of fatigue recovery and adult disease.

According to the prior literature 2, persimmon vinegar powder is prepared by mixing 30 to 40 wt% of dextrins compound with persimmon vinegar concentrate concentrated at 12 to 18 ° Brix and persimmon vinegar concentrate with dextrin compounds.

Accordingly, the persimmon vinegar powder is easier to consume than the persimmon vinegar solution, and anticipates the effect of significantly increasing alcohol degradation, antioxidant activity, and anti-lipid adhesion.

However, the vinegar brown rice processed product of Prior Document 1 exhibits a limitation in maintaining high preservability as raw porridge form, and the persimmon vinegar powder of Prior Document 2 has a problem that it is limited to the use that is added to foods due to its poor oral solubility.

According to the identification number of the registration number 10-1759393 in the amount to solve this,

Blended brown rice powder and natural vinegar, dried to produce basic ingredients

All. Brown rice powder can enhance the digestive absorption of human body by inoculating microorganisms having beneficial effects on human body and fermenting them naturally. Natural brewed vinegar is produced by natural fermentation using yeast (Yeast) and acetic bacterium (Acetobacter),

Based on acetic acid, it contains a variety of volatile and nonvolatile components and has a distinctive fragrance. In the mass production of vinegar powder, the basic raw material is produced by combining brown rice powder and natural vinegar in a predetermined ratio, and then solidifying through hot air drying or freeze drying at a specific temperature.

As a result, it was pointed out that acetic acid, the main component of the vinegar, was volatilized during the drying process, so that the vinegar powder had little effect as vinegar.

In view of the above conventional problems,

The present invention is prepared by converting to a powder state of a mixed composition so as to take the vinegar in a liquid state in addition to the activation effect of the human body function based on granule powder, dietary fiber, etc. By providing powder vinegar with excellent activation and oral solubility of human body,

In particular, it provides a technique to prevent the volatile vinegar does not evaporate during the powder vinegar manufacturing process.

Looking at the composition by the accompanying drawings as follows.

Vinegar raw material preparation step: S1

Concentrating the vinegar raw material to concentrate the vinegar raw material after the vinegar raw material preparation step (S1)

Vinegar Ingredients Concentration Stage: S2

After the vinegar raw material concentration step (S2) granule powder and dietary fiber and granulated powder and dietary fiber stirring step of mixing and stirring at a predetermined ratio; S3

Homogenization step of homogenizing by mixing in a predetermined ratio selected from maltodextrin, cyclodextrin, xylitol, vitamin B after the granulation powder and dietary fiber stirring step (S3); S4

Low temperature drying step of low temperature drying at 40 ° C. for 36 hours after homogenization step (S4); S5

Vacuum drying in a reduced pressure drying room at 50 ° C. to 60 ° C. after the low temperature drying step (S5); S6

After the step of drying under reduced pressure (S6), the mixed dried material (compositions mixed with vinegar in the above step) was rapidly quenched to 4 ° C., and then mixed and pulverized in a low temperature room below 10 ° C.

Step of putting the pulverized product in a sealed container in a low temperature bed to put a moisture absorbent to remove the remaining water: S8

Lactic acid bacteria blending step of blending the probiotic lactic acid bacteria in a predetermined ratio after the mixed dry matter pulverizing step (S8); S9

After the lactic acid bacteria compounding step (S9) granules to form a granule; S10

Drying step S11 to dry through a drying chamber after the granulation step (S10)

After the drying step, the step of weighing and packing: S12.

The present invention is prepared by converting to a powder state of a mixed composition so as to take the vinegar in a liquid state in addition to the activation effect of the human body function based on granule powder, dietary fiber, etc. By providing powder vinegar with excellent activation and oral solubility of human body,

In particular, the vinegar component is present in the granular powder by preventing the volatile vinegar does not evaporate during the powder vinegar manufacturing process.

The above effects are further found in the detailed description.

1 is a process chart of the powder vinegar production method of the present invention.

With reference to the accompanying drawings to look at the composition will be described another embodiment thereof.

The composition of the present invention consists of vinegar raw material, concentrated vinegar raw material (called concentrated vinegar), granulated powder and dietary fiber, maltodextrin, cyclodextrin, xylitol, vitamin B2, and probiotics lactic acid bacteria.

The maltodextrin is a carbohydrate produced by incomplete hydrolysis of starch.

Maltodextrin is a polysaccharide and is used as a raw material for health supplements because it does not cause rapid blood sugar rise because of fast absorption in the body like glucose and fructose, monosaccharides.

The cyclodextrin (CD) is a food additive for increasing the adhesiveness and viscosity of foods, enhancing the emulsion stability, and improving the physical properties and feel of foods. Cyclodextrins (CD) are used as stabilizers for flavoring and coloring agents, emulsifiers for mayonnaise, deodorants for fish meat products, etc. by trapping low molecular weight substances in rings due to their cyclic structure. White crystals or crystalline powder, odorless and slightly sweet.

The xylitol is intended to be used instead of sugar in the present invention.

The vitamin B2 corresponds to vitamin B2 powder.

The probiotic lactobacillus is an ingredient that intestines become healthy when ingested.

The dietary fiber is used in the form of cellulose in fruit vegetables.

The granule powder is made of a mixture of vinegar powder and the dietary fiber fruit powder in the form of granules.

They are packaged after stirring, homogenization, low temperature drying, vacuum drying, crushing, granulation, drying and weighing to complete the product.

The following will describe the manufacturing process.

Vinegar raw material preparation step: S1

Concentrating the vinegar raw material to concentrate the vinegar raw material after the vinegar raw material preparation step (S1)

Vinegar Ingredients Concentration Stage: S2

The description of the vinegar raw material concentration step (S2), for example, concentrated fruit vinegar is prepared if the fruit is stored in a container for a certain period of time.

The method for this technique is described in detail in Patent Office Registration No. 10-0780653, Publication No. 10-2006-0040492.

Next, after the vinegar raw material concentration step (S2) granule powder and dietary fiber and granule powder and dietary fiber stirring step of mixing by mixing in a predetermined ratio; S3

Description of the stirring step (S3), in this step is a process to make the granulated powder and dietary fiber kneaded with concentrated vinegar.

Next homogenization step of homogenizing by mixing in a predetermined ratio selected selectively maltodextrin, cyclodextrin, xylitol, vitamin B after the granulation powder and dietary fiber stirring step (S3); S4

Description of the homogenization step (S4), in this step, the granulated powder and dietary fiber and concentrated vinegar are kneaded, and then homogenized in a homogenizer by mixing in a predetermined ratio selectively selected from maltodextrin, cyclodextrin, xylitol, vitamin B2. .

Next, low temperature drying step of low temperature drying at 40 ° C. for 36 hours after homogenization step (S4); S5

Description of the low temperature drying step (S5), in this step is homogenized

Dry the mixed composition (granulated powder and dietary fiber kneaded with concentrated vinegar and then optionally mix maltodextrin, cyclodextrin, xylitol, or vitamin B) in a low temperature room for about 36 hours (variation of drying time depending on the volume and volume) ), 60% of moisture is removed and a strong film is formed on the surface.

Next, vacuum drying in a vacuum drying room of 50 ℃ ~ 60 ℃ Celsius after the low temperature drying step (S5); S6

The description of the vacuum drying step (S6), in this step

60% moisture is removed through the low-temperature drying step (S5) to remove more than 80% of the moisture in the reduced pressure drying room of 50 ℃ ~ 60 ℃ mixed composition with a film formed on the surface.

As such, the film is formed on the surface while primarily drying at a low temperature, and then dried under reduced pressure at a higher temperature, thereby allowing aseptic drying and preventing evaporation of vinegar as much as possible.

Next, the step of vacuum drying (S6) and then vacuum-mixed mixed composition (compositions mixed with vinegar in the step) was quenched to 4 ℃ and then mixed dry mill grinding step of grinding in a low temperature room below 10 ℃: S7

       Description of the mixed dry matter pulverizing step (S7), in this step is a step of quenching the dried mixed composition to 4 ℃ hard to harden and then crushed in powder form using a grinder in a low-temperature room below 10 ℃.

The reason for this process is that the dry mixed composition is hardly pulverized because it has a strong viscosity with a small amount of residual moisture at room temperature. Therefore, when quenched hard at 4 ℃ and hardened, it is pulverized by a pulverizer, and heat is generated during crushing, so that the working environment is set to a low temperature chamber of 10 占 폚 or lower, so that the dry mixed composition is uniformly crushed. Through this process, granules are formed to a uniform size in the next granulation process with homogeneity.

Next, after the mixed dry matter pulverizing step (S7) to put the pulverized product in a sealed container in a low temperature bed to put a hygroscopic body to remove the residual water: S8

The description of the step (S8) of removing the residual water is that, in this step, a small amount of water remains in the ground powder dried through the first and second drying process, and this moisture is formed when the ground powder is stored at room temperature. To deteriorate the quality of the goods. The pulverized product is placed in a hermetic container with an absorbent such as silica gel and stored for a predetermined time to selectively remove moisture while maintaining acetic acid in the pulverized product. Drying up completely improves the flow of the pulverized product.

Lactic acid bacteria mixing step of combining the probiotic lactic acid bacteria in a predetermined ratio after the step of removing the residual water (S8); S9

Description of the lactic acid bacteria compounding step (S9), in this step is mixed powder probiotics lactic acid bacteria in the mixed composition to be broken into powder form.

This lactobacillus is intended to help your gut health.

Next granule step of molding into a granule form after the lactic acid bacteria compounding step (S9); S10

Drying step of drying through a drying chamber after the granulation step (S10); S11

The description of the drying step (S11), in this step, the mixed composition molded in the form of granules has moisture (before crushing the mixed composition is large particles present therein water), to remove the moisture to be.

This step is natural drying, low temperature drying and vacuum drying.

After the drying step (S11) step of weighing and packing: S12 is made.

It is then packaged and shipped on the market.

The technology for vacuum drying in the vacuum drying step (S6) is described in detail in Korean Patent Application Publication No. 2001-0081222, so a description of the vacuum drying apparatus is omitted.

S1: vinegar raw material preparation step S2: vinegar raw material concentration step
S3: granulation powder and dietary fiber stirring step S4: homogenization step
S5: low temperature drying step S6: vacuum drying step
S7: grinding dry matter mixture S8: removing residual moisture
S9: lactic acid compounding step S10: granulation step
S11: drying step S12: weighing and packing step

Claims (1)

In the manufacturing method of powdered vinegar,
Vinegar raw material preparation step: S1
Concentrating the vinegar raw material to concentrate the vinegar raw material after the vinegar raw material preparation step (S1)
Vinegar Ingredients Concentration Stage: S2
After the vinegar raw material concentration step (S2) granule powder and dietary fiber and granule powder and dietary fiber stirring step of mixing and stirring at a predetermined ratio; S3
Homogenization step of homogenizing by mixing in a predetermined ratio selected from maltodextrin, cyclodextrin, xylitol, vitamin B after the granulation powder and dietary fiber stirring step (S3); S4
A low temperature drying step of drying at 40 ° C. for 36 hours after homogenizing step S4 to remove 60% of moisture; S5

Vacuum drying to remove water by 80% in a vacuum drying room at 50 ° C. to 60 ° C. after the low temperature drying step (S5); S6

After the step of drying under reduced pressure (S6), the mixed and dried product dried under reduced pressure is hardened by quenching at 4 ° C. to harden and then pulverized in a low temperature room of 10 ° C. or lower: S7
After the dry matter crushing step (S7) to put the pulverized product in a sealed container in a low temperature frame, and put a hygroscopic body for a certain time to remove the remaining water: S8

Lactic acid bacteria compounding step of blending the probiotic lactic acid bacteria in a predetermined ratio after the mixed dry matter pulverizing step (S8); S9

After the lactic acid bacteria compounding step (S9) granules to form a granule; S10
Drying step S11 to dry through a drying chamber after the granulation step (S10)
Step of measuring and packaging after the drying step: Method of producing a powder vinegar, characterized in that consisting of S12.

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