KR102672813B1 - Methods to make pearl with bulbs and pearl thereby - Google Patents

Abstract

The present disclosure relates to a bulb pearl with improved texture and palatability by using discarded bulb by-products, and a bulb pearl with a higher content of crude protein, dietary fiber, and anthocyanin compared to tapioca starch pearl, and a method for manufacturing the same. The bulb manufacturing method includes (a) It includes the steps of grinding bulb raw materials to produce pulverized bulbs, (b) steaming the bulb pulverized materials, and (c) molding the steamed raw materials to produce pearls.

Description

Bulb pearl manufacturing method and bulb pearl manufactured thereby {Methods to make pearl with bulbs and pearl thereby}

The present disclosure relates to a method for manufacturing bulb pearls and bulb pearls produced thereby.

Bubble tea, a beverage containing pearls in various types of beverages, is a representative recreational beverage and demand is continuously increasing worldwide. The global bubble tea market is expected to grow from $2.4 billion in 2019 to about $4.3 billion in 2027. It is expected to grow, especially in the United States, where the number of bubble tea stores grew by 79% from 2019 to 2022, and is showing high growth, expected to grow from $640 million in 2023 to about $2.2 billion in 2033. there is. In Korea, bubble tea is becoming a popular beverage of choice, with people preferring tea with a healthy feel and adding pearls to add a chewy taste, making it commercialized by adding it to various drinks.

Pearls, the main component of bubble tea, are mainly manufactured using tapioca starch extracted from cassava. They are included in the drink and give a chewy texture, which has a significant effect of increasing the palatability of the drink. However, due to the characteristic of containing relatively high calories, as consumers' interest in health grows, there is a demand for functional pearls that are beneficial to health while maintaining the existing texture, or that have nutritional effects or are low in calories. It's getting higher.

Since tapioca starch is manufactured through cassava peeling and refining processes, functional ingredients other than starch are almost removed, which has the disadvantage of low nutritional efficacy. However, the unique chewiness and elastic texture of pearls made from tapioca starch are difficult to realize with alternative raw materials, and tapioca pearls are currently being widely used. The texture of tapioca pearls is due to the content of amylopectin in starch. Starch derived from grains such as rice, wheat, and corn, rather than bulbs, has a lower amylopectin content than the amylopectin content of starch from bulbs such as potatoes, sweet potatoes, tapioca, and taro. Because of this low level, pearls manufactured from grain-based starch have problems with significantly poor texture and palatability, so they are hardly utilized.

Meanwhile, with the recent increase in consumption of bulbs such as potatoes and sweet potatoes and the increase in sales of bulb-based processed foods, the amount of bulb processing by-products such as peel by-products generated during bulb processing is continuously increasing. When producing bulb powder and bulb products, the bark and root knots of the bulbs can be factors that reduce the quality of the product, so in most cases, the bark of the bulbs is removed. In order to remove the bark and root knots of these bulbs, pre-peeling is performed to a thickness of about 0.5 to 1.5 cm, resulting in the production of bulb processing by-products. The peel of the processing by-product generated at this time varies depending on the type of bulb, but in addition to the peel portion, some of the starch content of the peel pulp included during the peeling process, as well as protein, potassium, calcium, and phosphorus, as well as vitamins A, B1, B2, C, and E It is known to contain a large amount of functional substances such as fiber, anthocyanin, and beta-carotene.

In addition, since the skin and flesh components of the skin to protect the inside (flesh) of bulbs are generally made up of a large amount of fiber, they have a hard and tough texture when dried, making it difficult to use them as food raw materials without separate processing. The hardened structure makes processing such as grinding difficult, so it is used for low-quality purposes such as livestock feed or is discarded.

Therefore, if bulb by-products with relatively excellent nutritional properties are used as raw materials for health functional foods, it may be possible to increase the value of waste resources. However, due to the difficult nature of processing and utilization, bulb by-products have not been used to date. There have been almost no suggestions on how to use it as an advanced material or the development of products using it.

Republic of Korea Patent Publication No. 10-1987060 (registered on June 3, 2019) Republic of Korea Patent Publication No. 10-1515419 (registered on April 21, 2015) Republic of Korea Patent Publication No. 10-2131433 (registered on July 1, 2020) Republic of Korea Publicly Registered Patent No. 10-2023-0001695 (published on January 5, 2023)

The problem that the present disclosure aims to solve is to provide bulb pearls with improved texture and palatability by using discarded bulb by-products, and a method for manufacturing the same.

In addition, by using bulb by-products containing a large amount of functional ingredients, bulb pearls with enhanced nutritional functionality and a manufacturing method thereof are provided due to their higher content of crude protein, dietary fiber, and anthocyanin compared to tapioca pearls.

One aspect of the present disclosure includes the steps of (a) pulverizing bulb raw materials to produce pulverized bulbs, (b) steaming the bulb pulverized materials, and (c) molding the steamed raw materials to produce pearls. This is a method of manufacturing bulb pearls.

In the present disclosure, in step (a), the bulbs may be one or more types selected from the group consisting of potatoes, sweet potatoes, taro, and cassava.

In the present disclosure, in step (a), the particle size of the ground bulbs may be 12 mesh or less.

In the present disclosure, in step (b), the ground bulbs may be ground bulbs alone or a mixture of ground bulbs and starch.

In the present disclosure, the mixture may include 20-80% by weight of bulb ground and 20-80% by weight of starch.

In the present disclosure, in step (c), steaming may proceed at 120-220°C.

Another aspect of the present disclosure is bulb pearl produced according to the above production method.

Another aspect of the present disclosure is a food comprising the bulb pearls.

In this disclosure, the food may be ice cream, beverage, or tea.

The present disclosure can improve the texture and palatability of bulb pearls produced by using discarded bulb by-products.

Additionally, the present disclosure can improve the functional ingredients of bulb pearls produced by using discarded bulb by-products.

In addition, the present disclosure can efficiently and economically produce bulbous pearls through a continuous process.

1 is a flowchart showing a method for manufacturing bulb pearls of the present disclosure.
Figure 2 is a diagram showing a continuous heat-pressure steaming treatment device used in the bulb pearl production method of the present disclosure.
Figure 3 is a photograph of bulb pearls prepared in Examples 1 to 6 of the present disclosure.

Hereinafter, the present disclosure will be described in more detail with reference to exemplary embodiments, examples, etc. so that those skilled in the art can easily practice the present disclosure. However, the present disclosure may be implemented in various different forms, and is not limited to the embodiments, examples, etc. described in this specification.

In addition, when similar expressions such as "about", "approximately", or at least are used in relation to a numerical value in the present disclosure, ±10%, ±7% based on the numerical value. %, ±5%, ±3%, ±2%, or ±1% theoretical, experimental, statistical, or rule of thumb error is intended to be permitted.

1 is a flowchart showing a method for manufacturing bulb pearls of the present disclosure. Referring to FIG. 1, one aspect of the present disclosure includes (a) grinding bulb raw materials to produce ground bulbs, (b) steaming the bulbs, and (c) molding the steamed raw materials into pearls. A method for producing bulbous pearls, including the step of producing.

In the present disclosure, step (a) is a step of grinding bulb raw materials to produce ground bulbs. In step (a), the bulb raw materials may include all of bulb flesh (pith), bulb peel, or mixtures thereof. there is. The mixture may be composed of 20 to 80% by weight of bulb flesh and 20 to 80% by weight of bulb peel, and preferably may be composed of 70 to 80% by weight of bulb flesh and 20 to 30% by weight of bulb peel. If the bulb flesh of the mixture is less than 20% by weight, the taste of the bulb pearl may be reduced, and if it exceeds 80% by weight, the functional content may be reduced, so the above range is preferable.

The moisture content of the bulb raw material may be 25 to 80% by weight. If the moisture content is less than 25% or exceeds 80% by weight, mixing and steaming with starch may not be easy, so the above range is preferable. In step (a), the bulbs may be one or more types selected from the group consisting of potatoes, sweet potatoes, taro, and cassava, and are preferably sweet potatoes or potatoes.

Additionally, grinding in step (a) can be carried out using a grinding processor such as a refiner, ball mill, roller mill, pin mill, PFI mill, crusher, jet crusher, or roll crusher. and can preferably be carried out using a ball mill or shear mill.

The particle size of the pulverized bulb pearl may be 12 mesh or less, and preferably 12 to 60 mesh, but is not limited thereto, and the particle size of the crushed bulb may be adjusted depending on the shape and use of the bulb pearl. By controlling the particle size of the bulb powder, the morphological characteristics and texture of the bulb pearls produced can be adjusted.

In step (b), the ground bulbs may be ground bulbs alone or a mixture of ground bulbs and starch. The starch may be one or more selected from the group consisting of tapioca starch, corn starch, potato starch, and sweet potato starch, and is preferably tapioca starch.

The mixture may contain 20 to 80% by weight of ground bulbs and 20 to 80% by weight of starch, and preferably may include 45 to 55% by weight of ground bulbs and 45 to 55% by weight of starch. If the content of ground bulbs in the mixture is less than 20% by weight, the taste may decrease and consumer preference may decrease, and if it exceeds 80% by weight, the texture may decrease and the appearance may be poor, which may decrease consumer preference.

In the present disclosure, the mixture may further include auxiliary ingredients such as agar, alginic acid, xanthan gum, and guar gum, and sugar and flavoring ingredients such as sugar, syrup, and flavor.

In the present disclosure, step (b) is a step of increasing the content of functional ingredients by steaming the ground bulb, and the steaming may be carried out at a pressure of 0.5 to 2 bar and a temperature of 120 to 220 ° C., preferably 0.7 to 1.2 bar. It can be carried out at bar pressure and temperature of 150~200℃. If the steaming temperature during steaming exceeds 220°C or the pressure exceeds 2 bar, carbonization may occur and the texture of the bulb pearl may decrease, and if the steaming temperature is below 120°C or the pressure is below 0.5 bar, the content of functional ingredients may decrease. You can. Additionally, the steaming may proceed for 1 to 20 minutes. If the steaming time is less than 1 minute, sufficient gelatinization of the starch may not be achieved, and if it exceeds 20 minutes, the destruction of functional ingredients and excessive gelatinization of the starch may make it difficult to manufacture pearls.

In the present disclosure, step (c) is a step of manufacturing pearls by molding the steamed raw material. Steamed raw materials may undergo an additional cooling step after molding, and the pearls may shrink as they cool, thereby improving the texture.

It can be molded into one or more shapes selected from the group consisting of a circle, triangle, square, pentagon, and star shape, and the diameter of the manufactured pearl may be 0.5 to 5 cm, preferably 1 to 3 cm.

Figure 2 is a diagram showing a continuous heat-pressure steaming treatment device used in the bulb pearl production method of the present disclosure. Referring to FIG. 2, the continuous heat-pressure steaming processing device 100 includes a raw material inlet 110, a mixing section 120, a kneading section 130, a heat-pressure steaming section 140, a heating device 150, and a discharge unit. It consists of a unit 160, a cutter 170, a cooler 180, and a motor 190.

The powdered bulbs alone or a mixture of crushed bulbs and starch are introduced into the raw material input port 110 and moved to the heat-pressure steaming section 140 through the mixing section 120 and the kneading section 130. Thereafter, the input raw material is steamed while moving through the screw of the heat pressurized steaming unit 140. The steamed raw material is discharged through the discharge part 160. After discharge, it is uniformly cut into a specific shape by the cutter 170 and can be cooled through the cooler 180. Steaming may be carried out by applying heat to the heat pressurized steaming unit 140 through the heating device 150, and the steaming conditions are the same as described above. At this time, the process from injection to steaming can be carried out using a single or twin screw.

Specifically, the mixing unit 120 may include a single or twin screw. In this case, the length of the mixing unit 120 may be 0.3 to 1.5 m, and the moving speed of the raw material introduced into the mixing unit 120 is 0.1 m. It may be ~10 m/min. The shape and thickness of the groove formed on the screw can be adjusted depending on the input raw material.

Additionally, the kneading unit 130 may include a single or twin screw. In this case, the length of the kneading unit barrel may be 0.3 to 1 m, and the moving speed of the mixture in the kneading unit 130 may be 0.1 to 10 m/min. It can be. In the kneading unit 130, mixing and kneading of raw materials occurs as they pass between screws having different grooves and gaps.

In addition, the heat-pressure steaming unit 140 may include a single or twin screw. In this case, the length of the heat-pressure steaming unit 140 may be 1 to 3 m, and the movement of the mixture in the heat-pressure steaming unit 140 The speed can be 0.1~10 m/min. In addition, a heating device 150 may be located outside the heat-pressure steaming section 140, and the temperature of the heat-pressure steaming section 140 may be maintained at 120 to 220° C. through the heating device. In addition, in the heat pressure steaming unit 140, the raw materials are heated to 120°C or higher, and the starch in the raw materials is gelatinized and gelatinized along with the steaming of the raw materials. As the thermally pressurized steaming unit 140 moves, the temperature of the raw material continues to rise, and at the outlet 160, the moisture in the raw material is converted into water vapor, and the pressure within the thermally pressurized steaming unit 140 continues to rise. At this time, the pressure may be 0.5 to 2 bar. As the pressure increases in the heat pressurization steaming unit 140, a high temperature pressurization condition is formed, which promotes gelatinization and gelatinization of the starch in the raw material, and also facilitates the discharge of the pressurized raw material.

In addition, the raw material discharged from the discharge unit 160 is cut to a certain size by the cutter 170, and is then cooled through the cooler 180 to form bulb pearls.

In addition, each screw can be moved by receiving power through the motor 190.

Another aspect of the present disclosure is bulb pearls prepared according to the method described above.

Another aspect of the present disclosure is a food containing the bulb pearl, and the food may be ice cream, beverage, tea, or drink.

Hereinafter, specific embodiments according to the present disclosure will be described.

bulbs ground material Manufacturing example One

Bulb raw materials mixed with 70-80% by weight of sweet potato flesh and 20-30% by weight of sweet potato skin were ground using a ball mill, and ground bulb products were prepared. Afterwards, the filtered part was filtered through a 5 mesh screen, and the crushed bulbs that did not pass through the filter were filtered through a 12 mesh screen.

bulbs ground material Manufacturing example 2

Bulb raw material containing 70-80% by weight of sweet potato flesh and 20-30% by weight of sweet potato skin was ground using a ball mill and filtered through a 12 mesh sieve to prepare ground bulbs. Afterwards, the filtered part was filtered through a 5 mesh screen, and the crushed bulbs that passed through the filter were filtered through a 12 mesh screen.

Example 1 to 3

Bulb pearls were manufactured using the continuous heat-pressure steaming treatment apparatus disclosed in FIG. 2. Specifically, the ground bulbs and tapioca starch prepared in Preparation Example 1 of ground bulbs are placed in the raw material inlet of the device shown in Figure 2 at the mixing ratio shown in Table 1 below, and mixed in the mixing section. At this time, the length of the mixing section is about 0.5 m, and the moving speed of the raw materials is 0.3 to 0.6 m/min. Afterwards, kneading proceeds in the kneading section. The length of the kneading section is 0.5 m, and the moving speed of the raw materials is 0.3 to 0.6 m/min. Afterwards, it was steamed for 5 to 10 minutes in a heat pressurized steaming unit at a pressure of 0.7 to 0.9 bar and a temperature of 160°C, and then discharged. At this time, the length of the heat pressurized steaming section is 2 m. The discharged raw material was cut at intervals of about 1 cm in length using a cutter and cooled and shrunk in a cooler to produce bulbous pearls.

division Bulb powder (% by weight) Tapioca starch (% by weight) Example 1 100 0 Example 2 80 20 Example 3 50 50

Example 4 to 6 and Comparative example One

Bulb pearls were manufactured using the continuous heat-pressure steaming treatment apparatus disclosed in FIG. 2. Specifically, the ground bulbs and tapioca starch prepared in Preparation Example 2 of ground bulbs are placed in the raw material inlet of the device shown in Figure 2 at the mixing ratio shown in Table 2 below, and mixed in the mixing section. At this time, the length of the mixing section is about 0.5 m, and the moving speed of the raw materials is 0.3 to 0.6 m/min. Afterwards, kneading proceeds in the kneading section. The length of the kneading section is 0.5 m, and the moving speed of the raw materials is 0.3 to 0.6 m/min. Afterwards, it was steamed for 5 to 10 minutes in a heat pressurized steaming unit at a pressure of 0.7 to 0.9 bar and a temperature of 160°C, and then discharged. At this time, the length of the heat pressurized steaming section is 2 m. The discharged raw material was cut at intervals of about 1 cm in diameter using a cutter and cooled and shrunk in a cooler to produce bulbous pearls.

division Bulb powder (% by weight) Tapioca starch (% by weight) Example 4 100 0 Example 5 80 20 Example 6 50 50 Comparative Example 1 0 100

Comparative example 2

The ground bulbs prepared in Preparation Example 2 of ground bulbs were steamed at 160°C for 7 minutes using a general steamer. The steamed raw material was cut at intervals of about 1 cm in diameter, cooled, and shrunk to produce bulb pearls.

Experiment example One

In order to measure consumer preference for the pearls prepared in Examples 1 to 6 and Comparative Example 1, color, texture (surface, elasticity), texture (chewing) and taste were surveyed on a scale of 5 to 20 ordinary people. , the results are shown in Table 3 below, and the shapes of the pearls prepared in Examples 1 to 6 are shown in Figure 3.

division color texture Texture taste total score
(average) Example 1 4.2 3.0 3.0 4.5 3.68 Example 2 4.4 3.5 3.5 4.3 3.93 Example 3 4.3 3.7 3.7 4.1 3.95 Example 4 4.3 4.3 4.0 4.5 4.28 Example 5 4.4 4.4 4.1 4.3 4.30 Example 6 4.4 4.5 4.3 4.1 4.33 Comparative Example 1 3.3 4.5 4.3 2.1 3.55 Comparative Example 2 4.0 3.1 3.1 4.0 3.55

Referring to Table 3 above, it can be seen that the consumer preference when the particle size of the crushed bulbs is smaller than 12 mesh (Examples 4 to 6) is superior to that when the particle size of the crushed bulbs is larger than 12 mesh (Examples 1 to 3). You can.

In addition, it can be seen that consumer preference is highest when the content of crushed bulbs and tapioca starch is 5:5.

On the other hand, it can be seen that when manufactured only with tapioca starch (Comparative Example 1), consumer preference was lower than when manufactured only with ground bulbs (Examples 1 and 4).

In addition, it can be seen that when a general steamer was used (Comparative Example 2), consumer preference was lower than when a heat pressure steaming method was used (Examples 1 and 4).

Experiment example 2

The starch digestibility of pearls prepared in Example 4 and Comparative Example 2 was determined by Kim, M. J., Chun, J., & Choi, K. S. (2016). Referring to The Korean Journal of Food And Nutrition, 29(5), 692-697, it was measured using a method using pancreatin and α-amylase, and the results are shown in Table 4 below.

division Example 4 Comparative Example 2 Starch digestibility (%) 65±2.08 75±4.73

Referring to Table 4, it can be seen that the starch digestibility is relatively low in the case of pearls manufactured according to the present disclosure, and accordingly, it can be confirmed that it is possible to manufacture functional pearls with low calories actually absorbed due to reduced digestibility even after ingestion. You can.

Experiment example 3

The dietary fiber content of the pearls prepared in Example 4 and Comparative Example 1 was measured using a method using α-amylase, protease, and amyloglucosidase with reference to the Food Code, and the results are shown in Table 5 below.

division Example 4 Comparative Example 1 Dietary Fiber 10.08% 1.77%

Referring to Table 5, it can be seen that the bulb pearls prepared according to the present disclosure have a higher dietary fiber content than tapioca pearls.

Experiment example 4

The crude protein content of the pearls prepared in Example 4 and Comparative Example 1 was measured by decomposing the sample with sulfuric acid and distilling to liberate nitrogen to use a protein analyzer, referring to the Food Code, and then titrating a hydrochloric acid solution. , the results are shown in Table 6 below.

division Example 4 Comparative Example 1 crude protein 3.28% 0.29%

Referring to Table 6, it can be seen that the bulb pearls prepared according to the present disclosure have a higher crude protein content than tapioca pearls.

Experiment example 5

The total anthocyanin content of the pearls prepared in Example 4 and Comparative Example 1 was evaluated by measuring absorbance at 520 nm and 700 nm using a spectrophotometer, referring to the anthocyanin analysis method provided by the Association of Official Analytical Chemists (AOAC). The results are shown in Table 7 below.

division Example 4 Comparative Example 1 Total anthocyanin content (ug/mL) 10.279±0.326 N.D.

Referring to Table 7, it can be seen that the bulb pearls prepared according to the present disclosure have a higher total anthocyanin content than tapioca pearls.

Accordingly, the present disclosure can provide bulb pearls that have excellent consumer preference and contain a large amount of functional ingredients, and a method for manufacturing the same.

100: Continuous heat pressurized steaming processing device 110: Raw material input port
120: mixing section 130: kneading section
140: heat pressurization steaming unit 150: heating device
160: discharge unit 170: cutter
180: cooler 190: motor

Claims (9)

(a) grinding bulb raw materials to prepare bulb powder, and mixing starch to prepare a mixture,
(b) steaming the mixture, and
(c) comprising the step of manufacturing pearls by molding the steamed raw materials,
As a method for manufacturing bulb pearls,
In step (a), the particle size of the crushed bulbs is 12 to 60 mesh,
In step (b), the mixture is a mixture consisting of 20 to 80% by weight of ground bulb and 20 to 80% by weight of starch,
In step (c), steaming is carried out for 5 to 10 minutes at a pressure of 0.7 to 0.9 bar and a temperature of 150 to 200 ° C.
Bulb pearl manufacturing method. According to paragraph 1,
In step (a), the bulbs are one or more types selected from the group consisting of potatoes, sweet potatoes, taro, and cassava. delete delete delete delete Bulb pearls manufactured according to the method of any one of claims 1 or 2. Food containing the bulbous pearl of paragraph 7. According to clause 8,
The food is ice cream, beverage, or tea.