KR102213182B1 - A Method of Making Non-Caffeinated Capsule with Rosted Sword bean Powder - Google Patents

Abstract

In the caffeine-free capsule manufacturing method to which the roasted green beans powder according to an embodiment of the present invention is applied, (a) material preparation step of preparing green beans; (b) a roasting step of roasting the green beans; (c) a first pulverization step of obtaining coarse powder by pulverizing the roasted green beans first using a roll mill; (d) a second pulverization step of obtaining fine powder by pulverizing a portion of the coarse powder secondly using a disk mill; (e) a powder mixing step of mixing the fine powder and coarse powder in a 2-4:8-6 weight ratio, and (f) a finalizing step of putting the mixed powder into a capsule applied to a coffee extractor and completing it. It is possible to provide a method for producing caffeine-free capsules to which powder is applied.

Description

A Method of Making Non-Caffeinated Capsule with Rosted Sword bean Powder}

The present invention relates to a method for producing caffeine-free capsules to which roasted peas powder is applied, and more particularly, isoflavones and antioxidant active ingredients, and roasted peas that can be conveniently consumed by consumers who cannot consume caffeine, such as pregnant women. It relates to a method for producing caffeine-free capsules to which powder is applied.

Existing coffee is counted as one of the world's top 3 favorite foods.

However, because of the caffeine component, it was inevitably uncomfortable for pregnant women and patients with insomnia.

Recently, most of the beverages for pregnant women's coffee substitutes are imported products and are manufactured by mixing several grains, so the price is high.

That is, as described above, coffee substitutes in which barley, rye, and chicory are mixed have been developed, and interest and development of caffeine-free coffee are increasing day by day.

However, in coffee substitutes using barley, the taste and flavor are not much lower than that of conventional coffee, so it is not in the spotlight.

In addition, it is insufficient to consume other nutrients, and the development of a caffeine-free coffee substitute that can catch two rabbits of taste and flavor should be promoted.

In addition, it should be developed in a form that can be consumed conveniently.

The present invention designed to solve the above problems is to provide a method for manufacturing a caffeine-free capsule containing isoflavones and antioxidant active ingredients, and applying roasted peas powder that can be conveniently consumed by consumers who cannot consume caffeine, such as pregnant women. .

In the caffeine-free capsule manufacturing method to which the roasted green beans powder according to an embodiment of the present invention is applied for solving the above problems, (a) a material preparation step of preparing green beans; (b) a roasting step of roasting the green beans; (c) a first pulverization step of obtaining coarse powder by pulverizing the roasted green beans first using a roll mill; (d) a second pulverization step of obtaining fine powder by pulverizing a portion of the coarse powder secondly using a disk mill; (e) a powder mixing step of mixing the fine powder and the coarse powder in a 2-4:8-6 weight ratio, and (f) a finalizing step of putting the mixed powder into a capsule applied to a coffee extractor.

In addition, the fine powder is 50 to 70 mesh, the coarse powder is characterized in that the particle size of 10 to 30 mesh.

In addition, the step (b) is characterized in that roasting at a temperature of 280 to 340 °C for 30 to 50 minutes.

In addition, after the step (e), it may further include the step of adding an additive.

In addition, the additive may include a slicing step of slicing one or more additional ingredients of lemon, orange, cheonhyehyang, lime, calamansi, and tanja; It characterized in that it is produced by a drying step of freeze-drying the sliced additive material and a powdering step of powdering the dried additive material.

In addition, after the step (e), it may further include a step of mixing the spinach powder.

In addition, the spinach powder, a cutting step of preparing by cutting the spinach into a predetermined size; Crushing the cabbage with a grinder to prepare cabbage juice; An immersion step of immersing spinach in cabbage juice; It characterized in that it is produced in a drying step of filtering the immersed spinach from cabbage juice and lyophilizing it, and a powdering step of powdering the dried spinach.

The caffeine-free capsule manufacturing method to which the roasted green bean powder according to an embodiment of the present invention is applied is caffeine-free and can be consumed as a substitute for coffee by pregnant women and consumers vulnerable to caffeine addiction.

In addition, the content of isoflavones and antioxidant active ingredients is high.

In addition, it is encapsulated and can be conveniently consumed.

1 is a flow chart listing a method of manufacturing a caffeine-free capsule to which roasted peas powder is applied according to an embodiment of the present invention.
Figure 2 is a chromatogram obtained by proceeding at UV260nm for the analysis of the index component of roasted pea powder of the present invention.
3 is a test report for the detection of carcinogens of roasted pea powder of the present invention.

Hereinafter, the description of the present invention with reference to the drawings is not limited to a specific embodiment, and various transformations may be applied and various embodiments may be provided. In addition, the content described below should be understood to include all conversions, equivalents, and substitutes included in the spirit and scope of the present invention.

In the following description, terms such as first and second are terms used to describe various elements, and their meanings are not limited thereto, and are used only for the purpose of distinguishing one element from other elements.

The same reference numbers used throughout this specification denote the same elements.

Singular expressions used in the present invention include plural expressions unless the context clearly indicates otherwise. In addition, terms such as "include", "include" or "have" described below are intended to designate the presence of features, numbers, steps, actions, components, parts, or combinations thereof described in the specification. It is to be construed and not to preclude the possibility of addition or presence of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms as defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and should not be interpreted as an ideal or excessively formal meaning unless explicitly defined in this application. Does not.

In addition, in the description with reference to the accompanying drawings, the same reference numerals are assigned to the same components regardless of the reference numerals, and redundant descriptions thereof will be omitted. In describing the present invention, if it is determined that a detailed description of a related known technology may unnecessarily obscure the subject matter of the present invention, a detailed description thereof will be omitted.

The present invention is manufactured in a capsule form applied to a coffee extractor to provide a caffeine-free beverage by roasting small beans, and improves the taste, preference and utilization of beverages that are satisfactory to children or pregnant women who are vulnerable to caffeine and carcinogens. It relates to a method for producing a caffeine-free beverage that has been prepared and can be extracted by putting it in a capsule, so that convenience can be provided.

Hereinafter, an embodiment of the present invention will be described in detail with reference to FIGS. 1 to 3.

First, referring to FIG. 1, the method for producing a caffeine-free capsule to which roasted green beans powder is applied according to an embodiment of the present invention includes a material preparation step of preparing green beans (S10), a roasting step of roasting green beans (S20), and roasting The first pulverization step (S30) of obtaining coarse powder by pulverizing the green beans first using a roll mill, the second pulverization step (S40) of obtaining fine powder by pulverizing some of the coarse powder secondly using a disk mill, fine powder and coarse powder It may include a powder mixing step (S50) of mixing in a 2-4:8-6 weight ratio, and a completion step (S60) of putting the mixed powder into a capsule applied to a coffee extractor and completing it.

Specifically, step S10 is a material preparation step for preparing small beans.

Jakdu beans have been used as food since the Goryeo imperial family, are effective against intellectual diseases such as rhinitis, and have been popularized in the form of tea.

In addition, in step S10, the step of washing by removing foreign substances attached to the peas is included, washing 2 to 3 times, and washing more than 3 times, it is possible to escape the necessary nutrients, so washing only 2 to 3 times is recommended. desirable.

Step S20 is a roasting step of roasting small beans, and may be roasted for 30 to 50 minutes at a temperature of 280 to 340°C.

At this time, the roasting machine can use an electric stir-fry pot. If you use the electric stir-fry, you can freely control the rotation speed of the blade, adjust the grain temperature to suit the food, and keep the set temperature while roasting, so you can fry without burning. have.

In addition, since it is less exposed to the external environment, roasting can be performed hygienically.

At this time, if roasting is performed at a temperature of less than 280°C for less than 30 minutes, the content of isoflavones and antioxidant (flavonoids) active ingredients decrease, and if roasting is performed at a temperature exceeding 340°C for more than 50 minutes, isoflavones and antioxidants ( Flavonoid) There is a problem in that the content of the active ingredient decreases, resulting in poor functionality.

Therefore, in order to most suitably contain the isoflavones and antioxidant (flavonoid) active ingredients, it is preferable to roast for 40 minutes at a temperature of 320°C.

Step S30 is the first pulverization step to obtain coarse powder by pulverizing the roasted green beans first using a roll mill.

At this time, the roll mill is a device that pulverizes two cylindrical rolls while rotating in opposite directions at regular intervals, and in some cases, the rotation speed of the rolls is the same, and in some cases, the pulverization efficiency is increased by different rotation speeds.

In the present invention, since it is for obtaining coarse powder, one with a corrugation on the roll surface is used.

Step S40 is a second pulverization step in which a part of the coarse powder obtained in step S30 is secondly pulverized using a disk mill to obtain fine powder.

At this time, the disk mill is a device capable of finely pulverizing by adjusting the size of the particles by adjusting the disk spacing, and has the most suitable form for pulverizing grains.

In the present invention, a part of the coarse powder can be secondarily pulverized using a disk mill to obtain a fine powder.

The fine powder may be 50 to 70 mesh, and the coarse powder may be a particle having a size of 10 to 30 mesh, and the most suitable particle sizes that can be extracted without clumping when extracted are 60 mesh and 20 mesh, respectively.

Step S50 is a powder mixing step of mixing fine powder and coarse powder in a 2-4:8-6 weight ratio, and represents a mixing ratio that can be stably extracted during extraction.

That is, when the ratio of the fine powder: coarse powder is 2 to 4:8 to 6 weight ratio, if the fine powder content is less, the flavor of the taste is lost, and if it is more than the fine powder content, there is a problem that extraction is not performed in the coffee extractor. The best mixing ratio may be a 3:7 weight ratio.

Step S60 is a complete step of putting the mixed powder into a capsule applied to a coffee extractor.

The above capsule refers to a capsule applied to a commercially available coffee extractor for Nescafe, and instead of coffee powder, the small bean powder of the present invention may be applied to the capsule and extracted.

That is, anyone can easily extract and eat and drink the easily encapsulated pea powder of the present invention.

Next, the method of manufacturing a caffeine-free capsule to which the roasted green bean powder of the present invention is applied may further include the step of adding an additive after step S50.

The additive is a slicing step of slicing at least one of lemon, orange, cheonhyehyang, lime, calamansi, and tangja, a drying step of freeze-drying the sliced additive material, and powder of powdering the dried additive material It can be manufactured in a flowering stage.

Specifically, the additives play a role in adding insufficient vitamin content to the peas and can provide skin aging prevention, skin whitening effect, and dieting effect.

The step of selecting and slicing one or more of the additional ingredients of lemon, orange, cheonhyehyang, lime, calamansi, and tangja is to slice the peel or the top.

In other words, the skin and the top part contain more nutrients than the juice part, and it is effective in removing odors, so it can make the mouth refreshing by removing the thick taste from roasted peas.

In addition, it has an antiseptic effect and thus has the effect of extending the shelf life.

The freeze-drying of the sliced additive material is a necessary process in order to be powdered by removing moisture from the sliced skin or the stem, and freeze-drying rather than high-temperature drying is effective in preventing nutrient loss. .

In the step of pulverizing the dried additive material, as in steps S30 to S50, first pulverization is performed using a roll mill to obtain coarse powder, and some coarse powder is secondarily pulverized with a disk mill to obtain fine powder. The powder may be mixed in a ratio of 3:7 by weight and further added to the mixed pea powder in step S50 to proceed to step S60 to encapsulate.

Since the fine powder: coarse powder weight ratio has the same effect on the weight ratio of the green beans powder, a detailed description will be omitted.

The additive prepared in this way may be mixed in an amount of 5 to 8 parts by weight based on the total weight of the prepared pea powder. At this time, if the additive is less than 5 parts by weight, the effect of the additive is insignificant, and if it exceeds 8 parts by weight, the sour taste of the pea powder becomes strong, which may damage the original taste of the beverage.

Next, the method of manufacturing a caffeine-free capsule to which the roasted green bean powder of the present invention is applied may further include mixing the spinach powder after the step S50.

The spinach powder is a cutting step of preparing by slicing spinach into a certain size, preparing cabbage juice by crushing cabbage with a grinder, immersion step of immersing spinach in cabbage juice, filtering the soaked spinach from cabbage juice and lyophilizing it. It can be prepared in a drying step and a powdering step of powdering the dried spinach.

Specifically, spinach powder is made of spinach and cabbage, which are good foods for pregnant women who are in the middle of pregnancy (4 to 7 months) sensitive to caffeine intake.

In the case of spinach, it makes the mother's stretch marks elastic, plays a role in strengthening the bones, and meets the recommended folic acid intake.

In addition, cabbage is a food rich in calcium and phosphorus, which helps the formation of tissues in the fetus so that the fetus can grow healthy in the stomach.

The cutting step of preparing by slicing spinach into a predetermined size is a step of cutting the spinach so that the cabbage juice prepared in the following steps can permeate.

That is, the purpose is to allow the nutrients of cabbage to be combined with the nutrients of spinach.

In the step of preparing cabbage juice by crushing the cabbage with a grinder, the cabbage is washed in layers, and the stem and the connected wick are cut to facilitate crushing, and then put in a grinder and pulverized to prepare cabbage juice.

Then, the cut and prepared spinach is immersed in cabbage juice so that the nutrients of the cabbage are sufficiently permeated into the spinach, and spinach is filtered again from the cabbage juice using a strainer, freeze-dried, and powdered to prepare spinach powder.

At this time, the destruction of nutrients can be minimized by performing freeze-drying.

In the step of pulverizing the dried spinach, as in steps S30 to S50, first pulverization using a roll mill to obtain coarse powder, and second pulverization of some coarse powder with a disk mill to obtain fine powder, fine powder: coarse powder By mixing in a ratio of 3:7 by weight, it can be further added to the mixed pea powder in the step S50 to proceed with step S60 to encapsulate.

Since the fine powder: coarse powder weight ratio has the same effect on the weight ratio of the green beans powder, a detailed description will be omitted.

Spinach powder prepared in this way may be mixed in 5 to 8 parts by weight based on the total weight of the prepared pea powder. At this time, if the amount of spinach powder is less than 5 parts by weight, the effect of the spinach powder is insignificant, and if it exceeds 8 parts by weight, the color of the green beans powder becomes too dark and the taste of the beverage may be impaired.

3 is a test report conducted by requesting a test for a carcinogen (benzopyrene) generated during roasting to an authorized testing agency. It is not detected in the roasted pea powder of the present invention, so that it can be consumed by persons vulnerable to carcinogens such as pregnant women and children. You can see that it is safe.

Hereinafter, the material and the optimum mixing ratio presented above will be demonstrated through a number of experimental examples below.

Hereinafter, the experimental examples to be carried out are presented to aid understanding, and are merely illustrative of the present invention, and the scope of the present invention is not limited to the following experimental examples.

[ Experimental example One] Roasting Detection of isoflavones in pea powder according to temperature and time

In this experiment, the experiment was conducted as follows in order to derive the optimum roasting temperature and time of the red beans through the isoflavone detection test of the red beans powder according to the roasting temperature and time.

The small beans were roasted at 280° C., 300° C., 320° C., and 340° C. for 40 minutes using an electric stir-fry pot, respectively, and powdered. The sample information and roasting conditions are shown in Tables 1 and 2, respectively, Analysis results analyzed based on the soybean isoflavone (method 1) analysis method of the Health Functional Food Code are shown in Table 3 and FIG. 2 below. For reference, n.d: not detected.

division Sample name Remark Raw peas S-1 Self powdering Green bean roasting-280℃ S-2 Self powdering Green bean roasting-300℃ S-3 Self powdering Small bean roasting-320℃ S-4 Self powdering Small bean roasting-340℃ S-5 Self powdering

sample Roasting temperature
(℃) time weight Moisture content Number of revolutions origin S-2 280 40 minutes 5kg 12% 48 rpm Hwasun-gun, Jeonnam S-3 300 40 minutes 5kg 12% 48 rpm Hwasun-gun, Jeonnam S-4 320 40 minutes 5kg 12% 48 rpm Hwasun-gun, Jeonnam S-5 340 40 minutes 5kg 12% 48 rpm Hwasun-gun, Jeonnam

Sample name Index component (㎍/g) Daidzin Glycitin Genistin Daidzein Glycitein Genistein Total By roasting temperature S-1 271.2±1.6 nd ¹⁾ 25.3±0.1 n.d n.d n.d 296.5±1.7 S-2 246.8±0.5 n.d 25.2±0.2 n.d n.d n.d 272.0±0.7 S-3 165.8±0.2 n.d 24.3±0.5 n.d n.d n.d 190.1±0.7 S-4 83.0±0.9 5.1±0.1 20.3±0.7 n.d n.d n.d 108.5±1.8 S-5 44.1±0.5 5.3±0.1 8.9±0.4 n.d n.d n.d 58.3±1.1

As shown in Table 3 and FIG. 2, it was confirmed that the most isoflavones were detected when the small beans were roasted at a temperature of 320° C. for 40 minutes.

[ Experimental example 2] Roasting Detection of Antioxidant Active Components in Red Bean Powder according to Temperature and Time

In this experiment, the experiment was conducted as follows in order to derive the optimum roasting temperature and time of the red beans through the antioxidant activity detection test of the red beans powder according to the roasting temperature and time.

The small beans were roasted at 280°C, 300°C, 320°C, and 340°C for 40 minutes and pulverized, respectively, and the sample information and the roasting interval are shown in Tables 1 and 2, respectively, using a reflux extractor. The extracts of pea beans extracted at 80° C. for 3 hours were filtered, lyophilized, and used as an experimental sample solution at a concentration of 1 mg/mL to evaluate antioxidant activity and ingredients (DPPH, ABTS, Polyphenol, Flavonoid).

The experimental results are shown in Tables 4 to 7 below.

1mg/mL Scavenging activity(%) Original 23.31±0.60 280℃ 42.82±5.74 300℃ 52.80±2.54 320℃ 64.46±2.12 340℃ 48.32±0.68

1mg/mL Scavenging activity(%) Original 12.15±1.57 280℃ 12.89±3.38 300℃ 14.98±0.65 320℃ 18.75±1.24 340℃ 17.02±1.63

1mg/mL mg GAE/g Original 38.7±0.14 280℃ 26.4±0.15 300℃ 26.5±0.35 320℃ 30.2±0.41 340℃ 28.3±0.18

1mg/mL mg QE/g Original 0.89±0.24 280℃ 1.89±0.10 300℃ 3.05±0.12 320℃ 4.23±0.13 340℃ 4.43±0.04

As shown in Tables 4 to 7, it was confirmed that the most antioxidant active ingredients were detected in a large amount when the small beans were roasted at a temperature of 320°C for 40 minutes.

[ Experimental example 3] Sensory test of caffeine-free capsules with green bean powder

In this experiment, the experiment was conducted as follows in order to derive the optimum roasting temperature and time of the green beans through the sensory test of the caffeine-free capsule to which the green beans powder is applied.

Professional sensory test personnel trained in espresso-free beverages using a commercially available Nescafe coffee extractor using a caffeine-free capsule with green bean powder prepared as described above (50 people with sensory testing experience of more than 2 years [25 men, 25 women ]), 30 people with relatively excellent taste were selected and divided into overall taste, aroma, and preference for quantitative descriptive analysis (QDA). The sensory test was performed by a 5-point measurement method (1: very bad, 2: bad, 3: normal, 4: good, 5: very good). The results are shown in Table 8 below.

flavor incense preference Original 3.81 3.77 3.68 280℃ 3.84 3.76 3.71 300℃ 3.45 3.48 3.85 320℃ 4.09 3.50 3.88 340℃ 3.99 3.48 3.54

As shown in Table 8, it was confirmed that the small beans showed the highest score in taste, aroma, and preference when roasted for 40 minutes at a temperature of 320°C.

[ Experimental example 4] Additives Sensory test of caffeine-free capsules with more added

In this experiment, examples and comparative examples were prepared by mixing an additive (with respect to the total weight of small beans, 5 parts by weight) to roasted pea powder, and sensory tests of the experimental and comparative examples were performed.

In the embodiment, the peels of lemon, orange, and Cheonhyehyang, which are additional materials, are sliced, and the sliced additive material is freeze-dried, and then first pulverized through a roll mill to prepare coarse powder, and some of the prepared coarse powder is used with a disk mill After secondary pulverization to prepare a fine powder, an additive obtained by mixing fine powder: coarse powder at a ratio of 3:7 was mixed with the pea powder.

In a comparative example, an additive prepared by slicing a lemon as an additive material, drying the sliced additive material at high temperature, and then pulverizing the sliced additive material with a grinder was mixed with the pea powder.

The sensory test was performed in the same manner as in Experimental Example 3 in Examples and Comparative Examples. The results are shown in Table 9 below.

flavor incense preference Example 4.88 4.67 4.59 Comparative example 3.81 3.72 3.47

As can be seen in Table 9, it was confirmed that the Example showed a higher score in all items than the Comparative Example. In addition, the Comparative Example did not remove the thick taste, and the vitamin component of the additive was destroyed and the preference fell. I can confirm.

[ Experimental example 5] Sensory test for caffeine-free capsules with more spinach powder added

In this experiment, examples and comparative examples were prepared by mixing spinach powder (with respect to the total weight of small beans, 5 parts by weight) to roasted green beans powder, and sensory tests of the experimental and comparative examples were performed.

Example is prepared by slicing spinach into a certain size, immersing spinach in cabbage juice prepared by pulverizing cabbage with a grinder, filtering the immersed spinach from cabbage juice and lyophilizing it, and then first pulverizing through a roll mill to coarse powder. To prepare a fine powder, a part of the prepared coarse powder was secondarily pulverized using a disk mill to prepare a fine powder, and then spinach powder obtained by mixing the fine powder: coarse powder at a ratio of 3:7 was mixed with the pea powder.

In the comparative example, spinach powder was cut, dried at high temperature, and then pulverized using a grinder to mix the spinach powder with the pea powder.

The sensory tests were performed in the same manner as in Experimental Example 3 in Examples and Comparative Examples, but the experimenter was replaced with a pregnant woman who entered the middle of pregnancy (5 months), not a professional sensory test agent, and recommended folic acid intake instead of preference It was replaced with satisfaction and whether the fetal growth rate was increased.

The results are shown in Table 10 below.

flavor incense Satisfaction with recommended folic acid intake Whether to increase the rate of fetal growth Example 4.88 4.67 Satisfaction Growth Comparative example 3.81 3.72 dissatisfaction Not increased

As can be seen from Table 10, it was confirmed that the Example showed a higher score in all items than the Comparative Example. In addition, the Comparative Example did not meet the recommended intake of folic acid for pregnant women, and there was no nutrient component of cabbage, so the growth of the fetus. It can be seen that the speed is slower than the example.

In the above, the present invention has been described in detail only with respect to the specific embodiments and examples described, but it is obvious to those skilled in the art that various modifications and modifications are possible within the scope of the technical idea of the present invention, and such modifications and modifications belong to the appended claims. Is natural.

Claims (7)

(a) material preparation step of preparing small beans;
(b) a roasting step of roasting the green beans;
(c) a first pulverization step of obtaining coarse powder by pulverizing the roasted green beans first using a roll mill;
(d) a second pulverization step of obtaining fine powder by pulverizing a portion of the coarse powder secondly using a disk mill;
(e) a powder mixing step of mixing the fine powder and the coarse powder in a 2-4:8-6 weight ratio, and
(f) including the completion step of putting the mixed powder into a capsule applied to the coffee extractor,
After step (e) above,
Further comprising the step of mixing the spinach powder,
The spinach powder,
A cutting step of preparing by slicing spinach into a predetermined size;
Crushing the cabbage with a grinder to prepare cabbage juice;
An immersion step of immersing spinach in cabbage juice;
Drying step of filtering the soaked spinach from cabbage juice and freeze drying
A method for producing caffeine-free capsules to which roasted green beans powder is applied, characterized in that produced in a powdering step of powdering dried spinach.
The method of claim 1,
The fine powder is 50 to 70Mesh, the coarse powder is a caffeine-free capsule manufacturing method to which roasted green beans powder is applied, characterized in that the particle size of 10 to 30Mesh.
The method of claim 1,
The step (b),
A method for producing caffeine-free capsules to which roasted pea powder is applied, characterized in that roasting at a temperature of 280 to 340°C for 30 to 50 minutes.
The method of claim 1,
After step (e) above,
A method for producing caffeine-free capsules to which roasted green beans powder is applied, further comprising the step of adding an additive.
The method of claim 4,
The additive,
A slicing step of slicing one or more additional ingredients of lemon, orange, cheonhyehyang, lime, calamansi, and tanja;
A drying step of freeze-drying the sliced additional material, and
A method for producing caffeine-free capsules to which roasted green beans powder is applied, characterized in that produced in a powdering step of powdering the dried additive material.
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