KR102113832B1 - Method for manufacturing of a powdered soft-persimmon beverage using spray drying - Google Patents

Abstract

The method for preparing the red beverage powder of the present invention is a method using the optimum spray drying conditions predicted by using a statistical method, and the red beverage powder produced by the production method of the present invention can achieve a high recovery amount and moisture. The degree of moisture absorption and agglomeration of the powder can be achieved low, which is excellent in terms of distribution and storage of the red tasting powder.

Description

METHOD FOR MANUFACTURING OF A POWDERED SOFT-PERSIMMON BEVERAGE USING SPRAY DRYING}

The present invention relates to a method for producing a red tasting powder using spray drying.

Persimmon ( Diospyros kaki ) is distributed in a wide area from subtropical to temperate climate, and its main origin is Korea, China and Japan. Persimmon is one of the fruits preferred by Korean people due to its strong sweetness, and the use of fertilizer or pesticide is less and more palatable than other fruits. Persimmon is an alkaline food rich in minerals, vitamins C, A, B1, pantothenic acid and folic acid, and phenolic compounds such as gallic acid, catechin and epigallocatechin gallate In addition, it is receiving attention as a health food because it contains a water-soluble tannin component called dispyrin. The pharmacological action and efficacy of persimmons have been recorded to be effective for chronic diseases such as gastric ulcer and diabetes, as well as circulatory diseases such as hypertension, arteriosclerosis, heart and kidney, as revealed in Donguibogam and Herbagangmok.

The types of persimmon are largely classified into sweet persimmons and astringent persimmons. Among them, persimmons are difficult to eat due to the fruit itself, so after removing the astringent taste by means of desalisation, etc., intake or dried persimmon (49%) %) And persimmon vinegar (11%). Among them, Hongsi, which is made from astringent persimmon, has a very sweet taste compared to other fruits, and has a unique flavor and unique color, and is well known for its functional ingredients.

On the other hand, spray drying refers to the hydration of the coating material, dispersion in the target material, and spraying of the mixture into a high-temperature chamber. It is the oldest commercialized method of making microencapsulation, and its production is also the highest. It is used for various purposes. The advantages of the spray drying method are that it is inexpensive, can be used for various coating materials, has excellent nuclear material retention, has good stability of the final product, and is capable of continuous production in large quantities. In addition, it can be easily applied at an industrial site and can be applied inexpensively.

Thus, the present inventors have improved the industrial, distribution, and storage properties of Hongsi by increasing the availability of processed foods using Hongsi by spray-drying the Hongsi beverage added with skim milk powder to produce a powdered Hongsi beverage powder. It was developed and completed the present invention by establishing the optimum spray conditions in three aspects: the recovery amount of red beverage powder, moisture absorption, and agglomeration of powder by using reaction surface analysis (RSM).

An object of the present invention is to provide a method for producing a red tasting powder using spray drying.

In order to achieve the above object, the present invention provides a method for preparing a red tasting powder comprising the following steps:

1) mixing the red soluble portion, water and skim milk powder to prepare a red beverage mixture; And

2) Spray drying the mixture of red tasting of step 1) with an inlet temperature of 110 to 170 ° C and a blowing rate of 30 to 70 mL / min.

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The method for preparing the red beverage powder of the present invention is a method using the optimum spray drying conditions predicted by using a statistical method, and the red beverage powder produced by the production method of the present invention can achieve a high recovery amount and moisture. The degree of moisture absorption and agglomeration of the powder can be achieved low, which is excellent in terms of distribution and storage of the red tasting powder.

1 is a graph of the reaction surface for the recovery amount of hongsi beverage powder by spray drying conditions.
Figure 2 is a graph of the reaction surface for the absorption index of the Hongsi beverage powder by spray drying conditions.
3 is a graph of the reaction surface for the degree of agglomeration of the red beverage powder by spray drying conditions.
Figure 4 is an optimization graph for deriving the optimum conditions for spray drying in the production of red beverage powder.
5 is a photograph of a red beverage drink prepared by the production method of the present invention.

Hereinafter, the present invention will be described in detail.

The present invention provides a method for preparing a red tasting powder comprising the following steps:

1) mixing the red soluble portion, water and skim milk powder to prepare a red beverage mixture; And

2) Spray drying the mixture of red tasting of step 1) at an inlet temperature of 110 to 170 ° C. and an air flow rate of 30 to 70 mL / min.

The hongsi is softened persimmon, and the persimmon can be grown or commercially available, and it is preferable to use only hongsi pulp with seeds, taps and skins removed for use in hongsi beverage production.

The skim milk powder of step 1) may be added in an amount of 3 to 12% by weight relative to the total mixture of red beverages, and specifically, may be added in an amount of 5 to 10% by weight.

The skim milk powder is made of powder by separating and removing fat from the milk and then drying it. It is used as a reducing oil that is reduced to milk again when it is poured. This is a high-protein, low-calorie milk powder that is suitable for use as a latte. It has better dispersibility and is suitable for use as latte powder.

The water of step 1) may be added in an amount of 30 to 50% by weight relative to the total red tasting mixture.

The spray-drying method used in the above method is a method in which fine particles of a liquid produced by spraying a mixed liquid or a concentrated liquid through a nozzle are dried while free-falling in a drying container to produce fine powder. As it is manufactured in powder form, unlike the general drying method, there is no need for a step of crushing after drying. In addition, the mixed liquid sprayed inside the drying chamber of the spray dryer is dried into a powder within a few seconds, and the dried powder is dried at a temperature of 40 ° C or less. By reaching within, changes in flavor and nutrient components of the food can be minimized.

The red tasting powder prepared by the above-described manufacturing method has a high recovery rate of the powder among many different conditions of different inlet temperature, blowing amount, and skim milk powder content, and water absorption index (WAI) and agglomeration of the powder ( caking degree) can be achieved low, it is characterized in that it characterized in that the spray drying conditions of the optimum point in terms of industrial economic efficiency, distribution and storage.

For example, when only the recovery amount of the produced red beverage powder is considered, the inlet temperature of step 2) is set to 150 to 170 ° C. and the blowing amount is set to 50 to 70 mL / min, then degreased with respect to the total red beverage mixture. When the powdered milk was added at 8 to 11% by weight, it was possible to achieve the highest recovery of powder compared to other conditions.

For example, when considering only the moisture absorption index of the produced hongsi beverage powder, the inlet temperature of step 2) is set to 150 to 170 ° C and the blowing amount is set to 30 to 50 mL / min. When skim milk powder was added at 4 to 8% by weight, the moisture absorption index (WAI) of the powder could be achieved with the lowest value.

For example, considering only the degree of agglomeration of the produced red tasting powder, after setting the inlet temperature of step 2) to 110 to 130 ° C. and the blowing amount to 50 to 70 mL / min, degreasing the total red tasting mixture When the powdered milk was added at 8 to 11% by weight, the degree of agglomeration of the powder could be achieved with the lowest value.

However, as a result of comprehensive optimization with the optimum point conditions of the three reaction variables, the recovery amount of the produced red siphon powder, the moisture absorption index and the degree of agglomeration of the powder, the inlet temperature of step 2) was 150 to 170 ° C and the blowing amount was 30 to 50. After setting to mL / min, when adding skim milk powder to 9 to 10% by weight relative to the total hongsi beverage mixture, the most desirable hongsi beverage powder production in three aspects: the amount of powder recovery, moisture absorption index, and agglomeration It was confirmed to be a condition.

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In a specific embodiment of the present invention, the present inventors removed the husk, seeds, and faucet of the red poem to prepare the red poem drink, and then squeezed it into a cotton cloth to obtain 100 to 110 g of the eluate, and 80 g of water to the obtained red poem eluate, After adding 5 to 10% by weight of skim milk powder and homogenizing the total volume, the prepared red tasting beverage was introduced into a spray dryer (Mini spray dryer B-290, BUCHI Labortechnik AG, Switzerland), and the inlet temperature (X1) and the blowing volume ( X2), after spray drying by varying the conditions of the amount of skim milk powder added (X3) (see Table 2), the recovery amount of the powdered red poultry beverage, the water absorption index, and the degree of agglomeration of the powder were measured. As a result, the spray drying treatment conditions showing a high recovery amount were the inlet temperature (X1) 160 ° C., the blowing amount (X2) 60 mL / min, and the skim milk content (X3) 10%, and the spray drying treatment showing a low water absorption index. The conditions are the inlet temperature (X1) 160 ℃, the blowing amount (X2) 40 mL / min, and the skim milk powder content (X3) 5.56%, and the spray drying treatment conditions with a small degree of powder agglomeration are inlet temperature (X1) 120 ℃, the blowing amount (X2) It was confirmed that 40 mL / min, and the skim milk powder content (X3) was 10% (see FIGS. 1 to 3 and Table 4). In addition, based on the optimum point conditions of each dependent variable, the optimum treatment conditions for spray drying in the production of red wine beverage powder are the inlet temperature of the spray dryer (X1) 160 ° C, the blowing volume (X2) 40 mL / min, and the content of skim milk powder ( X3) It was predicted to be 9.6% (see Fig. 4). As a result of measuring the measured values for the predicted optimum condition, the recovery amount was measured to be 20.08 g, the water absorption index 0.19, and the degree of powder agglomeration to 63.25%.

Therefore, the hongsi beverage powder produced by the manufacturing method of the present invention derives the most preferable optimum point in three aspects: recovery amount, moisture absorption index, and powder agglomeration. When the manufacturing method of the present invention is used, distribution and storage are also excellent. It is possible to manufacture the optimum red tasting powder.

Hereinafter, the present invention will be described in detail by Examples or Experimental Examples.

However, the following examples or experimental examples are merely illustrative of the present invention, and the contents of the present invention are not limited by them.

Red wine  Produce

Hongsi used 'Qingdao Bansi' produced in Qingdao, Gyeongsangbuk-do, and skim milk powder was purchased from Seoul Milk.

In order to prepare a reddish beverage, the shell, seeds, and faucet except for the soluble portion of the reddish was removed, and then squeezed into a cotton cloth to obtain 100 to 110 g of eluate, and 80 g of water and 5 to 10% by weight of the total capacity After adding the skim milk powder, it was homogenized.

Spray drying  Experimental planning for optimization of conditions

The experiment was designed as follows to optimize the spray conditions for pulverizing the red beverage.

Specifically, the inlet temperature (X ₁ ), air flow rate (X) while the red tasting beverage prepared in Example 1 was introduced into a spray dryer (Mini spray dryer B-290, BUCHI Labortechnik AG, Switzerland) ₂ ), spray drying was performed under different conditions of the amount of skim milk powder added (X ₃ ). Response surface analysis (RSM) was performed to predict the optimum spray drying conditions for red beverages, and the experimental setup was established using a central composite design based on the results of preliminary experiments.

The response surface analysis method is an experiment technique that predicts the optimal point with the minimum experimental and statistical methods to reduce the time and cost as the number of experiments increases in order to obtain accurate results. The most widely used experimental design technique for response surface analysis is the central synthesis planning method, which is a method to derive the minimum experimental conditions necessary to represent the estimated values in a three-dimensional space.

First, the independent parameters (Xn) in the process, which are parameters affecting spray drying, were set as the inlet temperature (X ₁ ) of the spray dryer, the blowing amount (X ₂ ), and the addition amount of skim milk powder (X ₃ ). The experimental range for variables was coded in three stages (-1, 0, 1) through preliminary experiments (Table 1).

Encoding of independent variables for central synthesis planning Symbol ^{1 )} Independent variable Coded level -One 0 One X ₁ Inlet temperature (℃) 120 140 160 X ₂ Blowing amount (mL / min) 40 50 60 X ₃ Total skim milk powder (%) 5 7.5 10

¹⁾ X ₁ , inlet temperature (℃); X ₂ , blowing amount (mL / min); X ₃ , added amount of skim milk powder (%)

< Experimental Example  1> Spray drying  Conditional Hong Si Beverage  Confirmation of the amount of recovery of the powder, the water absorption index, and the degree of aggregation of the powder

Thereafter, with the central synthesis planning method, 16 spray drying conditions derived by setting the center score to 2 and the alpha value to the center of the surface, that is, the conditions of independent variables (intake temperature, air flow rate, and total skim milk powder) are randomly set and powdered. The recovered yield (Yield), the water absorption index (WAI), and the caking degree of the powder were measured. The results are shown in Table 2 below.

Recovery amount, moisture absorption index, and degree of powder agglomeration according to experimental conditions and conditions derived through the central synthesis plan Condition X ₁ X ₂ X ₃ Dependent variable Recovery amount (g) Water absorption index (WAI) Degree of powder agglomeration (%) Condition 1 120 40 10 13.45 0.403 40.79 Condition 2 140 50 5 14.83 0.35 73.54 Condition 3 140 40 7.5 15.02 0.267 73.44 Condition 4 140 50 7.5 17.55 0.32 67.63 Condition 5 160 50 7.5 19.52 0.15 66.42 Condition 6 120 60 10 23.5 0.475 53.62 Condition 7 140 50 7.5 19.6 0.2 78.17 Condition 8 120 60 5 9.01 0.52 62.96 Condition 9 120 40 5 15.11 0.23 79.24 Condition 10 160 40 5 13.99 0.008 68.14 Condition 11 140 50 10 20.73 0.224 72.8 Condition 12 160 40 10 21.46 0.185 59.87 Condition 13 160 60 5 11.78 0.291 72.2 Condition 14 140 60 7.5 20.67 0.195 71.78 Condition 15 160 60 10 24.75 0.278 64.14 Condition 16 120 50 7.5 19.78 0.36 67.86

< Experimental Example  2> Spray drying  According to processing conditions Hong Si Beverage  Analysis of the reaction surface of powder

As shown in Experimental Example 1, under 16 spray drying conditions, the reaction surface analysis of the red tasting powder according to the spray drying treatment conditions was performed on 48 experimental spheres derived by repeating 3 times.

Specifically, in the reaction surface analysis, the inlet temperature of the spray dryer (X ₁ ), the blowing amount (X ₂ ), and the addition amount of skim milk powder (X ₃ ) were set as independent variables, and the recovery amount of powder for the independent variable conditions (Y ₁ ), Moisture absorption index (Y ₂ ), and the degree of powder agglomeration (Y ₃ ) were used as dependent variables. In addition, the dependent variable (Yn), which is affected by their independent variable (Xn), is expressed by the following quadratic regression equation, and the maximum, minimum, saddle, and ridge shapes of the response surface graph are shown to find the optimal point. Grasp and predict. All statistical analysis and optimization of this experiment were performed using MINITAB software (17, Minitab Inc., State college, PA, USA).

Y = b ₀ + b ₁ X ₁ + b ₂ X ₂ + b ₃ X ₃ + b ₁₁ X ₁ ² + b ₂₁ X ₂ X ₁ + b ₂₂ X ₂ ² + b ₃₁ X ₃ X ₁ + b ₃₂ X ₃ X ₂ + b ₃₃ X ₃₂

The reaction surface result graphs for the recovery amount, moisture absorption index and the degree of powder agglomeration by spray drying conditions are shown in FIGS. 1 to 3. In addition, the dependent variables (recovery amount, water absorption index, and the degree of agglomeration of the powder) of the red wine beverage powder according to the spray drying treatment conditions were shown in Table 3, and the R2 values were 0.8951, 0.7941, and 0.7905 respectively, and the P-value was It was confirmed that the significance was recognized at the p <0.1 level for 0.007, 0.026, and 0.095, respectively (Table 3).

Regression equation for each dependent variable for response surface analysis Responses The second order polynomial ^{1 )} R2 P value Recovery amount (g) _{Y 1 = 18.4 - 0.32X 1 +} 0.89X 2 - 3.12X 3 + 0.00114X 1 X 1 - 0.0135X 2 X 2 - 0.226X 3 X 3 - 0.00179X 1 X 2 + 0.0190X 1 X 3 + 0.1083X 2 X ₃ 0.8951 0.007 Water absorption index
(WAI) _{Y 2 = 0.85 - 0.0162X 1 +} 0.0308X 2 - 0.014X 3 + 0.000035X 1 X 1 _{- 0.000101X 2 X 2 + 0.00735X 3} X 3 + 0.000009X 1 X 2 + 0.000090X 1 X 3 - 0.00204X 2 X 3 0.7941 0.026 Degree of powder agglomeration (%) _{Y 3 = - 179 + 4.51X 1} + 0.05X 2 - 17.1X 3 - 0.0191X 1 X 1 - 0.0215X 2 X 2 - 0.255X 3 X 3 + 0.0074X 1 X 2 + 0.0786X 1 X 3 + 0.1466X ₂ X ₃ 0.7905 0.095

¹⁾ Y = b ₀ + b ₁ X ₁ + b ₂ X ₂ + b ₃ X ₃ + b ₁₁ X ₁ ² + b ₂₁ X ₂ X ₁ + b ₂₂ X ₂ ² + b ₃₁ X ₃ X ₁ + b ₃₂ X ₃ X ₂ + b ₃₃ X ₃ ²

< Experimental Example  3> Red wine Powder  Optimization of conditions

In the present invention, a high quality beverage with a low recovery rate, a low water absorption index, and a small degree of agglomeration of the powder was considered as an optimal final product.

As shown in Table 4, in the production of red tasting powder, the spray drying treatment conditions showing a high recovery amount are inlet temperature (X ₁ ) 160 ° C., blowing volume (X ₂ ) 60 mL / min, and skim milk powder content (X ₃ ). The spray drying treatment conditions showing 10%, low water absorption index are inlet temperature (X ₁ ) 160 ° C, blowing volume (X ₂ ) 40 mL / min, and skim milk content (X ₃ ) 5.56%, the degree of powder agglomeration The small spray drying treatment conditions were confirmed that the inlet temperature (X ₁ ) 120 ℃, the blowing amount (X ₂ ) 40 mL / min, and the skim milk content (X ₃ ) 10% (Table 4).

Therefore, as the optimum point condition of each dependent variable, the optimum treatment conditions for spray drying in the production of red wine beverage powder are the inlet temperature of the spray dryer (X ₁ ) 160 ℃, the blowing volume (X ₂ ) 40 mL / min, and degreasing as shown in FIG. The milk powder content (X ₃ ) was predicted to be 9.6% (FIG. 4). As a result of measuring the measured values for the predicted optimum condition, the recovery amount was measured to be 20.08 g, the water absorption index 0.19, and the degree of powder agglomeration to 63.25%.

Estimated responses for each dependent variable through response surface analysis variable Extraction condition X ₁ X ₂ X ₃ Forecast Morphlogy Recovery amount (g) 160 60 10 26.032 Maximum Moisture absorption index (WAI) 160 40 5.56 0.047 Maximum Degree of powder agglomeration (%) 120 40 10 47.212 Maximum

Claims (7)

1) mixing the red soluble portion, water and skim milk powder to prepare a red beverage mixture, wherein the skim milk powder is added at 9.6% by weight relative to the total red beverage mixture; And
2) spray drying the mixture of red tasting of step 1) at an inlet temperature of 160 ° C. and an air flow rate of 40 mL / min;
As a method for producing a red tasting powder containing,
The spray drying conditions of step 2,
(a) designing a three-step coding experiment range for the inlet temperature (X1), the blowing amount (X2), and the content of skim milk powder (X3);
(b) in the experimental range of (a), performing powdering of a red beverage to obtain experimental values for recovery, moisture absorption index, and degree of powder agglomeration;
(c) deriving a regression equation of Equation 1-3 below using the experimental value of step (b); And
(d) using the graph of the regression model derived in step (c) to derive the optimum condition with the highest overall satisfaction (D) in the experimental range; characterized in that it is the optimum spray drying condition derived through The manufacturing method of the red tasting powder:
[Equation 1]
_{Y 1 = 18.4 - 0.32X 1 +} 0.89X 2 - 3.12X 3 + 0.00114X 1 X 1 - 0.0135X 2 X 2 - 0.226X 3 X 3 - 0.00179X 1 X 2 + 0.0190X 1 X 3 + 0.1083X 2 X ₃
[Equation 2]
_{Y 2 = 0.85 - 0.0162X 1 +} 0.0308X 2 - 0.014X 3 + 0.000035X 1 X 1 - 0.000101X 2 X 2 + 0.00735X 3 X 3 + 0.000009X 1 X 2 + 0.000090X 1 X 3 - 0.00204X 2 X ₃
[Equation 3]
_{Y 3 = - 179 + 4.51X 1} + 0.05X 2 - 17.1X 3 - 0.0191X 1 X 1 - 0.0215X 2 X 2 - 0.255X 3 X 3 + 0.0074X 1 X 2 + 0.0786X 1 X 3 + 0.1466X ₂ X ₃
(In Equations 1-3 above, X1 is the inlet temperature (code unit), X2 is the blowing amount (code unit), X3 is the skim milk content (code unit), Y1 is the recovery amount (g), and Y2 is moisture absorption Index (WAI), Y3 is the degree of powder agglomeration (%)).
delete The method according to claim 1, wherein the water of step 1) is added in an amount of 30 to 50% by weight based on the total mixture of red beverages.
delete A red beverage powder prepared from the method for producing a red beverage powder according to claim 1.
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