KR20080101138A - Process for preparing granule using rubi fructus - Google Patents

Abstract

A rubi Fructus powder granule with a superior solubility is provided to utilize fruit jam including Rubi Fructus seed in which many effective component is contained as a processing material so that the Rubi Fructus product in which polyphenol and flavonoid content are high is provided and by-product which is thrown away after the fruit juice manufacture is not generated. A method for manufacturing the rubi Fructus powder granule with a superior solubility comprises the following steps of: a step of obtaining the Rubi Fructus fruit juice or the Rubi Fructus fruit jam grinding material; a step dissolving after mixing maltodextrine with the Rubi Fructus fruit juice or the Rubi Fructus fruit jam grinding material; a step for manufacturing the Rubi Fructus fruit juice powder or the Rubi Fructus fruit jam grinding material powder by drying the mixture by spraying or freezing; and a step for granulating the Rubi Fructus fruit juice powder or the Rubi Fructus fruit jam grinding material powder.

Description

Process for Preparing Granules Powder Soluble

Figure 1 shows a manufacturing process of stevia bokbunja juice.

Figure 2 shows the appearance of jeonbunji containing bokbunja seeds.

Figure 3 shows the characteristics of lyophilized powder by concentration of bokbunja juice.

Figure 4 shows the appearance of the spray dried powder containing bokbunja juice 25%.

Figure 5 shows the appearance of the bokbunja whole grinding lyophilized powder.

Figure 6 shows the appearance of the powdered convenience foods with excellent solubility in the mouth.

The present invention relates to a method for producing bokbunja powder granules having excellent solubility, and more particularly, to a method for producing bokbunja powder granules having excellent solubility including bokbunja powder containing seeds.

Bokbunja (Rubus coreanus Miquel, Korean black raspberry) is a deciduous shrub belonging to the family Rosaceae, native to Korea, China, and Japan. The fruit of Bokbunja is round and turns black when ripe, and grows well in both dry and wetland. Bokbunja fruit has been used for food and medicinal use since ancient times, and has a tonic, tonic effect, and is also used for diabetes, hemostasis, and hemostasis. In addition, recently, immune enhancing action, superoxide anion radial scavenging activity, xanthine oxidase inhibitory action, anticancer activity and antibacterial activity of bokbunja fruit extract and polyphenol have been reported (Lee, Mi Kyung et al. 6). , Korean Journal of Medicinal Crop, 11 (1), 5-12 (2003); Sungwoo Woo and 5 others, Korean Journal of Food and Nutrition Science, 33 (5), 769-777 (2004); 1), 96-101 (2002)).

The production of liquor such as fermented liquor has been made a lot by using bokbunja berries having various pharmacological effects. Recently, various products are being developed for various uses of bokbunja berries, and some beverages, health supplements, etc. It is manufactured in the form and is also commercially available.

However, many studies related to bokbunja have not been developed for the product development and the separation process of a specific component using the specific components of the fruit bokbunja. Recently, Yin et al. Reported quercetin, five phenolic acids, and organic acids as antioxidants contained in bokbunja fruits to utilize bokbunja fruit as a functional food material (Korean Journal of Food Science, 35 (3), 499-). 502, 2003).

Unlike other fruits, Bokbun has 12-15% of the seeds attached to the surface. Bokbunja seeds are not transferred to the juice in general juice processing process and are removed as by-product residues, and they are hardly crushed when crushed using a general household blender. Have.

However, these bokbunja seeds contain not only many useful ingredients, but also considering the high price of raw materials for bokbunja, if there is a plan that can be used as a raw material for processing fruits containing bokbunja seeds, there are no by-products that are thrown away after the manufacture of juice. Not only is it desirable in terms of utilization of expensive raw materials.

An object of the present invention is to obtain a bokbunja juice or bokbunja jeonhwaji; Mixing and dissolving maltodextrin in the bokbunja juice or bokbunja crushed ground; Spray-drying or lyophilizing the mixture to prepare bokbunja juice powder or bokbunja before and ground powder; And granulating bokbunja juice powder or bokbunja before and ground powder.

The present invention is to provide an excellent solubility bokbunja powder granules containing the bokbunja powder containing seeds by the above production method.

The present invention for achieving the above object comprises the steps of obtaining bokbunja juice or bokbunja jeonhwaji; Mixing and dissolving maltodextrin in the bokbunja juice or bokbunja crushed ground; Spray-drying or lyophilizing the mixture to prepare bokbunja juice powder or bokbunja before and ground powder; And granulating bokbunja juice powder or bokbunja jeonwa grinding powder.

The present invention provides an excellent solubility bokbunja powder granules containing the bokbunja powder containing seeds by the manufacturing method.

Hereinafter, the present invention will be described in more detail.

The present invention comprises the steps of obtaining bokbunja juice or bokbunja jeonhwaji; Mixing and dissolving maltodextrin in the bokbunja juice or bokbunja crushed ground; Spray-drying or lyophilizing the mixture to prepare bokbunja juice powder or bokbunja before and ground powder; And granulating the bokbunja juice powder or the bokbunja before and grinding powder can be prepared bokbunja powder granules having excellent solubility.

In the above, the step of obtaining bokbunja juice is preferably pulverized bokbunja containing seeds, heat treatment at 95 ~ 98 ℃ for 2 hours to 3 hours, and then juice.

In the above, the step of obtaining the bokbunja whole condensate is first milled bokbunja containing seeds, it is preferable to pass through the colloid mill to process the second milled and second milled bokbunja with a ball mill.

It is preferable that the bokbunja fruit juice and whole fruit grinding are refrigerated or frozen.

The step of preparing the bokbunja juice powder or bokbunja jeonja grinding powder may be prepared by using the bokbunja juice or jeonjakja powder prepared above.

Maltodextrin (DE 4-7) and purified water were mixed with bokbunja juice or jeonhwari, respectively, and the mixture was heated to 60-70 ° C. to completely dissolve maltodextrin, and the mixture was frozen at -70 ° C. and frozen. It is preferable to dry and grind. In this case, it is preferable to prepare a lyophilized powder by passing a 40 mesh sieve in the case of crushed water.

In the case of spray dried powder, the powder is prepared by spray drying at an inlet air temperature of 240 to 250 ° C, an outlet air temperature of 95 to 100 ° C, and an atomizer speed of 7,000 rpm.

Preparing the solubility bokbunja powder granules can be prepared using the bokbunja powder prepared above.

The present invention may further add any one or more selected from red ginseng concentrate, green tea concentrate, ganoderma lucidum concentrate and aloe concentrate to the bokbunja powder for the preparation of bokbunja powder product having excellent mouth solubility.

In addition, the present invention provides citric acid, malic acid, vitamin C, powdered flavor, isoflavone, collagen, lactose, maltodextrin (DE 15-20), sugar, gyitol, glucose for the preparation of bokbunja powder product having excellent mouth solubility. , Beta carotene, vitamin E and the like can be further added.

It is preferable to lower the mixture of Bokbunja powder, hydrous glucose, citric acid, malic acid, vitamin C and the like three times or more so that the entire contents are evenly mixed, and the mixture is evenly kneaded with water or pure ethanol.

After the dough is granulated to a certain size by passing through a granulator, the granules are dried to an appropriate thickness on a drying plate and dried in a 45-50 ° C. hot air dryer so as to have a water content of 10% or less, and then powdered. It is preferable.

The present invention provides an excellent solubility bokbunja powder granules containing a seed containing bokbunja powder.

The bokbunja powder is preferably spray-dried or lyophilized by mixing maltodextrin in bokbunja juice or bokbunja jeonhwaji.

It is preferable that the bokbunja powder contains 30 to 80 weight% of maltodextrin.

In addition, the bokbunja powder granules further include any one or more selected from organic acids, such as citric acid and malic acid, vitamins, powdered flavors, isoflavones, collagen, lactose, maltodextrin, sugar, ziitol, glucose and beta carotene desirable.

The bokbunja powder granules are 0.1 to 1.0% by weight of organic acids such as citric acid and malic acid, 0.1 to 1.0% by weight of vitamins, 0.1 to 0.5% by weight of powdered flavors, 0.1 to 0.5% by weight of isoflavones, 0.1 to 0.5% by weight of collagen, and 0.1% of lactose. It is preferable to contain -0.5 weight%, maltodextrin 10-20 weight%, 5-10 weight% of sugar, 5-10 weight% of ziitol, 10-40 weight% of glucose, and 0.1-0.5 weight% of beta carotene.

In addition, the bokbunja powder granules further comprises any one or more selected from red ginseng concentrate, green tea concentrate, ganoderma lucidum concentrate and aloe concentrate.

The red ginseng concentrate or Ganoderma lucidum concentrate preferably contains 0.1 to 0.5% by weight, and the green tea concentrate or aloe concentrate preferably contains 0.1 to 1.0% by weight.

The present invention comprises the steps of preparing bokbunja juice and jeonhwaji; Preparing bokbunja powder using bokbunja juice and jeonhwaji; And through the step of preparing powder granules excellent in the mouth solubility using the bokbunja powder can be produced in large quantities bokbunja powder granules excellent in solubility using the bokbunja.

According to the present invention, by preparing a bokbunja powder by using the jeonbun containing bokbunja seed containing many useful ingredients as a raw material for processing, it is possible to provide a bokbunja product having a high content of polyphenols and flavonoids, and also by-products discarded after the production of juice Not only does it occur, but it is also desirable in terms of utilization of expensive raw materials.

Hereinafter, the contents of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the content of the present invention, but the scope of the present invention is not limited to these embodiments.

Example 1 Preparation of Bokbunja Fruit Juice and Bokbunja Forth Fruit

Preparation of Bokbunja Juices:

The frozen bokbunja was left at room temperature, thawed completely, and then crushed using chopped and placed in a juice parcel for juice preparation using a hydraulic juicer. The juice was used by filtration through a 32 mesh sieve. On the other hand, the frozen bokbunja thawed at room temperature and then put in a heating pot was heat-treated at 98 ℃ for 2 hours and 30 minutes to extract the juice and filtered in the same manner as above to prepare a juice (Fig. 1).

Preparation of Bokbunja Pre and Grinds:

After thawing the frozen bokbunja was passed through the colloid mill twice, and then pulverized first by using a ball mill to prepare a jeonbunja containing bokbunja seeds (Fig. 2).

Quality Characteristics of Bokbunja Juice and Crushed Fruits:

The quality characteristics of bokbunja nectar and jeonja grinding prepared in the present invention were investigated. First, the sugar content was measured by using a hand refractometer (ATAGO, N-1E, Japan), the acidity was titrated until the pH 8.4 with 0.1 N NaOH solution to pH 8.4 with 10 ml of fruit juice was consumed at this time The amount of was converted to citric acid with respect to the whole sample and the titratable acidity was shown. In addition, pH and chromaticity were measured.

The total polyphenol content of the juice was determined by the Folin-Ciocalteau colorimetric method. 100 g of 80% ethanol solution was mixed with 30 g of fruit juice, attached to a reflux condenser, heated for 5 minutes, and the filtrate was filtered to 250 ml with distilled water and used for quantifying total polyphenols. 1 ml of the sample solution, 5 ml of Folin-Ciocalteau reagent, and 10 ml of saturated solution of sodium carbonate were mixed. The solution was then diluted to 100 ml with distilled water, allowed to stand for 30 minutes, and then absorbed at 760 nm. The total polyphenol content was calculated by the measurement. At this time, tannic acid was used as a standard material.

The total flavonoids were mixed with 1 ml of sample and 10 ml of diethylene glycol, and then 1 ml of 1 N NaOH was added to the mixture, and the mixture was left at 37 ° C. for 1 hour, and then absorbance was measured at 420 nm. At this time, the standard curve was used to measure flavonoids by preparing a calibration curve using a standard solution prepared so that the concentration of naringin was in the range of 0 to 0.5 mg%.

In addition, 100ml of the juice was put into a centrifuge tube and centrifuged at 10,000 rpm for 15 minutes, and the weight of the precipitate was calculated.

The alcohol-insoluble solid was added to 150 ml of 95% ethanol in 50 ml of fruit juice, reflux extracted at 85 ° C. for 10 minutes, and then, 150 ml of 60% ethanol was added to the precipitate obtained by centrifugation at 5,000 rpm for 10 minutes. The weight of was calculated.

The total anthocyanin content of the juice was measured by the pH-differental and bisulfite bleaching methods to determine the monomeric anthocyanin content and the percent polymeric color of the polymer. First, the measurement of monomeric anthocyanin content was allowed to stand for 15 minutes after mixing a sample, 0.025M potassium chloride buffer (pH 1.0) and 0.4M sodium acetate buffer (pH 4.5), respectively. After measuring the absorbance at 510nm and 700nm, respectively, the content was calculated by the following equation.

A = absorbance (510 nm-700 nm) pH 1.0-absorbance (510 nm-700 nm) pH 4.5

Monomeric Anthocyanin Content (mg / L) = (A × 449.2 × dilution factor × 1000) / (26900 × 1)

Percent polymeric color was measured for 15 minutes after mixing a sample, 0.2 ml of bisulfite solution and 0.2 ml of distilled water. After measuring the absorbance at 420nm, 510nm and 700nm, respectively, the color density from the sample added with distilled water and the polymer color from the sample added with bisulfite solution was calculated. Percent polymeric color was calculated by the following equation.

Color density = [(420nm-700nm) + (510nm-700nm)] * dilution factor

Polymeric color = [(420nm-700nm) + (510nm-700nm)] * Dilution factor

Percent polymeric color (%) = (polymeric color / color density) * 100

Before and after the bokbunja according to the present invention, the feel of the seed particles was hardly felt in the mouth and showed thick viscosity, but after freezing and thawing at -20 ° C, the thick physical properties were changed. In the case of fruit juice, the viscous juice of the juice after heat treatment was slightly higher and the sour taste was stronger than that of the raw fruit juice.

Table 1, 2, and 3 show the results of comparing the quality characteristics of the crushed fruits and the crushed fruits prepared by different pretreatment methods. The yield of fruit juice was higher than that of bokbunja after thawing by 65% of heat treatment, and the acidity and sugar content were 1.71 and 10.2 ° Brix, respectively. In addition, the content of total polyphenols and flavonoids, which are one of the functional ingredients, was high at 6.98 mg / ml and 11.23 mg% of juices after heat treatment. Was higher than 1,689.2 mg / L of the juice.

Bokbunja and crushed grains had lower acidity, higher sugar content and pH of 11.3 ° Brix, 3.7 than juice, and total polyphenol and flavonoid contents were 10.81mg / ml and 24.06mg%, compared with juices of bokbunja. 2 times, 3 times higher content of each.

As a result of comparing the quality characteristics of bokbunja fruit juice and jeonhwa grinding according to the above pretreatment method, it is preferable to utilize the crushed juice and crushed crushed fruit juice after heat treatment as powder material. Judging.

<Table 1> Comparison of Quality Characteristics of Bokbunja Juice with Different Pretreatment Methods

Treatment yield(%) Acidity Sugar (° Brix) pH precipitate(%) Alcohol-insoluble solids (%) crush student 52 1.68 9.6 3.5 4.01 5.56 heating 65 1.71 10.2 3.5 3.95 6.02 A conviction 94 1.50 11.3 3.7 - -

<Table 2> Comparison of quality characteristics of bokbunja juice and whole and ground products of different pretreatment methods

Treatment Total Polyphenols (mg / ml) Total Flavonoids (mg%) Chromaticity Whiteness Redness Yellow road crush student 5.01 7.58 27.31 34.11 23.38 heating 6.98 11.23 24.32 32.11 15.38 A conviction 10.81 24.06 9.23 30.54 13.82

<Table 3> Comparison of quality characteristics of bokbunja juice and whole and ground products of different pretreatment methods

Treatment Monomeric anthocyanin (mg / L) Polymeric color Color density Percent polymeric color (%) crush student 1,689.2 3.35 30.12 10.49 heating 2,101.1 5.21 38.12 11.03 A conviction 2,642.8 6.34 60.40 14.55

Example 2 Preparation of Bokbunja Powder

1) Preparation of Lyophilized Powder

Bokbunja lyophilized powder was juice after heat treatment, using the prepared juice. The frozen bokbunja juice was prepared powder using a lyophilizer. After freeze-drying, the freeze-dried powders having different contents of bokbunja powder were first added with water of equal weight to maltodextrin (DE 4-7), heated at 70 ° C to completely dissolve maltodextrin, and then cooled. The added bokbunja juice was prepared by freezing and drying. The lyophilized mass was prepared into powder using a general grinder.

On the other hand, using a ball mill for the pastry containing the seeds of bokbunja pulverized finely ground pulverized as it was prepared as a powder and used through a 40 mesh sieve.

A freeze-drying process was applied to process the bokbunja juice in powder form. First, the 100% bokbunja juice obtained by heat treatment to freeze at -70 ℃ and dried using a lyophilizer to prepare a powder to maintain the original color and flavor of the bokbunja. After lyophilization of 100% juice, dark red color strongly expressed bokbunja's unique sour taste. However, in the case of these lyophilized products, the sugar-derived sugar content was high, so it was difficult to recover the powder because it did not adhere to the lyophilized container and dried in the form of 100% powder. .

In general, dry foods contain only about 10% of moisture, so that the higher the air humidity, the more the moisture absorption rate and the faster the moisture absorption rate. In addition, in the case of dried food, if the storage environment or distribution environment of the food is higher or lower than the water activity of the food itself, the movement of water occurs due to the difference in water vapor pressure until such a phenomenon is reached in parallel with the relative humidity of the surrounding environment. Continued absorption and dehumidification.

In this experiment, the freeze-dried food does not stick to the container, so it is easy to recover the dry matter, and the dry matter is easily powdered when pulverized and these powders are mixed with food additives to produce freeze-dried powder containing bokbunja fruit juice. Lyophilized powders were prepared by adding maltodextrins (DE 4-7) at different concentrations.

Lyophilized products containing 20, 40, 60, and 80% of the juices on the basis of Bokbunja solids had more porous tissues than freeze-dried juices. 3). As a result of pulverizing these freeze-dried products with a blender, 80% fruit juices formed lumps due to the heat generated in the blender during crushing, and they were pulverized again in a mortar and stored after packing with vinyl to form intergranular lumps inside the wrapper. This phenomenon did not occur in the fruit juice 20-60% addition group. However, 20% of the fruit juice added only the sour taste of the bokbunja and 40% added the sour taste and unique taste of the bokbunja was weak, but the strength was weak. The 60% juice added powder had a strong sour taste and the taste of Bokbun was clearly felt.

Therefore, when manufacturing bokbunja lyophilized powder to be used as a processing material, lyophilized powder is prepared under the condition that the juice contains 60% of the juice in the final powder in terms of workability, storage of powder, and flavor expression of raw materials in the powder. This was judged to be preferable.

<Table 4> Mixing Ratios of Fruit Juice and Maltodextrin for Preparation of Bokbunja Powder by Lyophilization and Quality Characteristics of Powders

20% powder containing fruit juice Juice containing 40% powder 60% fruit juice powder Juice containing 80% powder Juicer (10 ° Brix) 100 g 200 g 300 g 400 g Maltodextrin (DE 4-7) 40 g 30 g 20 g 10 g Powder weight (g) 96.25 96.90 96.70 98.35 yield(%) 68.8 42.1 30.2 24.0 Chromaticity L 42.19 36.16 37.76 28.85 a 11.46 8.34 6.10 1.98 b 2.57 1.70 1.18 0.26 △ E 52.34 57.61 59.67 64.22 Grinding characteristics ++++ ++++ +++ ++ Caking during storage x x x Occur Sensual sign Sour taste weak Sour taste and taste of Bokbun The sour taste is very strong and the taste is definitely felt Steaming Solubility +++ +++ +++ +

+ Very bad, ++++ Very good

2) Preparation of Spray Dried Powder of Bokbunja Fruit Juice

Powder manufacturing of bokbunja juice by spray drying is performed by mixing bokbunja juice with maltodextrin (DE 4-7) dissolved in the same manner as mentioned above, and then spraying the nozzle type nozzle (Mini Spray Dryer B-191, Powdered using Buchi Inc., Swiss). At this time, the process variables for spray drying are optimized by varying atomizer speed (5,000, 6,000, 7,000, 8,000, 9,000rpm), inlet air temperature (210 ~ 260 ℃), exhaust air temperature (85 ~ 110 ℃). The conditions were reviewed.

Maltodextrin having a DE value of 4 to 7 was selected as a drying aid for the preparation of spray dried powder using bokbunja fruit juice. The addition amount of the drying aid was about 75%, which was most suitable as a preliminary experiment. For bokbunja juice, the sugar content of the juice was high at 25% or higher based on the bokbunja solid content, indicating that workability in the spray dryer was not good.

To set the optimum spray drying conditions, 75% of maltodextrin (based on bokbunja solids) was added to bokbunja juice and dissolved at fixed inlet air temperature of 210 ℃ and outlet air temperature of 105 ℃ and spray dried by varying atomizer speed. Investigation of the yield of the powder showed the highest yield of 7,000 rpm. As the speed of atomizer increases during spray drying, the size of powder particles decreases, and when the speed of rotation exceeds the threshold, the powder particles get entangled with each other. It is known to decrease.

<Table 5> Yield Change of Bokbunja Juice Powder with Atomizing Rate of Spray Dryer (%)

5,000 rpm 6,000 rpm 7,000 rpm 8,000 rpm 9,000 rpm 23 26 30 25 20

The yield of the spray-dried powder was investigated while fixing the exhaust air temperature of the spray dryer at 105 ° C. and the atomizer speed at 7,000 rpm and changing the temperature of the inlet air to 210-260 ° C. The highest yield and quality were obtained at the inlet air temperature of 240 ~ 250 ℃ and the yield decreased rapidly at the temperature above 250 ℃.

<Table 6> Yield Change of Bokbunja Juice Powder with Inlet Air Temperature of Spray Dryer (%)

210 ~ 220 ℃ 220 ~ 230 ℃ 230 ~ 240 ℃ 240 ~ 250 ℃ 250 to 260 ° C 21 24 27 32 28

The yield of the spray-dried powder was investigated while the inlet air temperature of the spray dryer was fixed at 230 ° C., the atomizer speed was set at 7,000 rpm, and the temperature of the exhaust air was changed to 85-110 ° C. As the exhaust air temperature increased, the production yield of powder decreased significantly, and the highest yield and quality were shown at 95 ~ 100 ℃.

<Table 7> Yield Changes of Bokbunja Fruit Juice Powders According to Exhaust Air Temperature of Spray Dryer (%)

85 ~ 90 ℃ 90-95 ℃ 95-100 ℃ 100-105 degreeC 105 ~ 110 ℃ 24 26 32 25 21

In summary, the powdered test results by spray drying of bokbunja fruit juice were added by mixing and mixing bokbunja fruit juice with warmed and dissolved maltodextrin 75% (based on bokbunja solid content), followed by inlet air temperature 240 ~ 250 ℃, exhaust air temperature 95∼ Powdering at spray drying conditions at 100 ° C. and a sprayer speed of 7,000 rpm showed the best in terms of yield and powder quality (FIG. 4). These spray dried powders did not cause caking during storage. In addition, as a result of observing the external appearance of the spray-dried bokbunja powder by scanning electron microscopy, the powder particles consisted of round polygons and the agglomeration between particles could not be observed.

3) Powder production using jeonja grinding

Powders were prepared using hydrous glucoside as an excipient as one of the methods for powdering the fine powder of bokbunja fruits. That is, as a result of kneading by adding 10g and 5g of jeonhwa grinding based on 40g of hydrous crystalline glucose, it was difficult to make the first operation for granulation and powdering. When 45g of glucose and 5g of bokbunja before and grounds were mixed, the kneading state was good, and the kneaded was granulated in the form of particles using a sieve, and then dried in a 50 ℃ hot air dryer to make bokbunja before and grounds of water content of 10% or less. The powder used was prepared. However, in the case of powder prepared by adding 10% of fructus grinds, the color was not good and the flavor of bokbunja was hardly felt. Therefore, it was not suitable to apply dough, powder, and drying process of fructus grinds using hydrous crystalline glucose.

As a result of lyophilization of bokbunja crushed crushed powder, the phenomena of lyophilization of 100% bokbunja juice did not adhere to the lyophilization container and completely dried. The caking phenomenon that occurred does not occur at all (FIG. 5). However, the crushed lyophilized powder was lacking sourness and a clean aftertaste, unlike the powder prepared with juice, and had a strong feeling.

Example 3 Development of Powdered Bokbunja Convenience Food with Solubility in the Mouth

Powdered convenience foods having excellent solubility in the mouth using powder prepared by lyophilization and spray-drying of bokbunja juice in Example 2 were prepared in a form in which a certain amount of powder could be eaten directly into the mouth (FIG. 6). Soy isoflavones, collagen, vitamin E, natural beta carotene, and lactose were added to enhance the final powder product.

Powder-type convenience foods were prepared using the sprayed dry bokbunja powder (25% based on bokbunja solids) at the compounding ratio of Table 8. Compounding ratios 1 to 5 were weighed, mixed in a mortar and then mixed in a mortar, and blended ratio 6 was mixed without even grinding the whole composition in a plastic bag and then evenly mixed. Mixing ratio 1 was absolutely lacking in sweetness and sourness, and when the powder was put into the mouth, it stuck to the bottom of the tongue, solubility was poor, and the astringent taste derived from isoflavone was very strong. Formulation ratio 2 increased the amount of glucose, ziitol, fructose and citric acid, citric acid and malic acid while reducing the amount of bokbunja spray-dried powder, isoflavones, collagen and lactose. The mixing ratios 3 and 4 had improved palatability compared to the mixing ratio 1, but had a slightly sweeter taste and slightly adhered to the tongue bottom.

In the case of the compounding ratio 5 in which maltodextrin having a DE value of 15 to 20 was applied to prevent the sticking of tongue granules occurring when the granules were put into the mouth, and the compounding ratio of glucose was reduced to reduce the strong sweetness felt in the powder. Compared with the addition of maltodextrin having a DE value of 4-7, the sticking phenomenon in the tongue was slightly improved, and the sweetness was decreased. In the case of the compounding ratio 6, only the composition was mixed without grinding in a mortar and pestle, and the solubility in the mouth was improved compared to the previous compounding ratio. However, when the powder prepared in the compounding ratio 6 was put into the mouth at a large amount at a time, it slightly adhered to the tongue and gradually dissolved.

<Table 8> Formulated Formulation of Powdered Convenience Foods Soluble in Mouth (g)

Raw materials and subsidiary materials Compounding ratio 1 Compounding ratio 3 Compounding ratio 4 Compounding ratio 5 Compounding ratio 6 Bokbunja Powder (Spray Dry) 67.1 40 40 40 40 Citric acid 0.25 0.5 0.5 0.5 0.5 Vitamin c 0.5 0.5 0.5 0.5 0.5 Malic acid 0.2 0.5 0.5 0.5 0.5 Bokbunja Powder Spices 0.8 0.4 0.15 0.3 0.3 Isoflavones 0.5 0.15 0.15 0.15 0.15 Collagen 0.5 0.2 0.2 0.2 0.2 Lactose 5 0.3 0.3 0.3 0.3 Maltodextrin (DE 4-7) 10 - - - - Maltodextrin (DE 15-20) - - - 30 20 Per minute 5 20 10 10 - Sugar - - - - 10 Zyritol 10 20 20 10 10 Beta-carotene 0.1 0.1 0.1 0.1 0.1 Vitamin E 0.1 0.1 0.1 0.1 0.1 glucose - 20 30 10 20

The compounding ratio 7 reduced the amount of maltodextrin and increased the amount of hydrous glucose, and improved the phenomenon of sticking to the tongue when placed in the mouth compared to the compounding ratio 6. On the other hand, the compounding ratio 8 using the bokbunja lyophilized powder (50% based on the bokbunja solid content) was slightly shorter than the blending ratio 6 using the spray drying powder, but palatability was good. The blending ratio 9 using the bokbunja confectionery powder had a stronger taste than the spray drying powder, and the blending ratio 10 which reduced the addition amount of the condensation powder had a lot of ugly taste at the aft and almost no sticking to the tongue. . The color of these powders was red when the spray-dried powder was added, and the dark reddish purple when the addition of the crushed powder and the 50% lyophilized powder.

<Table 9> Formulated Formulation of Powdered Convenience Foods Soluble in Mouth (g)

Raw materials and subsidiary materials Compounding ratio 7 Compounding ratio 8 Compounding ratio 9 Compounding ratio 10 Spray Dried Powder (25% solids) 40 - - - Freeze-dried powder (50% solids) - 40 - - Crushed Powder (100% Solids) - - 30 10 Citric acid 0.5 0.25 0.25 0.25 Vitamin c 0.5 0.5 0.5 0.5 Malic acid 0.5 0.5 0.5 0.5 Powder flavoring (blueberry flavor) 0.35 0.35 0.35 0.35 Powdered Flavors - - - - Isoflavones 0.15 0.15 0.15 0.15 Collagen 0.2 0.2 0.2 0.2 Lactose 0.3 0.3 0.3 0.3 Maltodextrin (DE 15-20) 15 15 10 10 Sugar 10 10 10 10 Zyritol 10 10 10 10 Beta-carotene 0.1 0.1 0.1 0.1 Vitamin E 0.1 0.1 0.1 0.1 glucose 25 20 20 40

Table 10 shows the preparation ratio of granulated powder using hydrous crystalline glucose as an excipient before and before grinding powder as one of the methods for improving the solubility in the mouth. In other words, weigh and mix raw materials at blending ratios 11 and 12, such as hydrous glucose, jeonse and ground powder, and then knead it with purified water and pure ethanol. The powder was prepared by drying up to 10%. The solubility in the mouth was greatly improved compared to the mixed powders of 9 and 10 blended powders using prior grinding powder, and the problem of sticking to the tongue was also solved. The compounding ratio 12 is that the granular powder is prepared by adding zircitol to enhance the sweetness while increasing the amount of citric acid and malic acid vitamin C added to add the functional material used previously and to enhance the sourness and flavor. appear.

TABLE 10 Granular Convenience Food Compounding Formulation Ratio (g)

Raw materials and subsidiary materials Compounding ratio 11 Compounding cost 12 Crush and Ground Powder (100% Solids) 20 20 Citric acid 0.2 0.25 Vitamin c 0.3 0.5 Malic acid - 0.5 Spices - 0.5 Isoflavones - 0.15 Collagen - 0.2 Lactose - 0.3 Zyritol - 10 Beta-carotene 0.1 0.1 Vitamin E 0.1 0.1 glucose 80 80

※ Mixing ratio 11, 12: Granulate after drying by adding 12g of water and 3g of pure ethanol

As described above, according to the present invention, by using a confection containing bokbunja seed containing a lot of useful ingredients as a raw material for processing, by preparing a bokbunja powder, it is possible to provide a bokbunja product with a high content of polyphenols and flavonoids, Not only does not produce by-products discarded after making the juice, it is also desirable in terms of utilization of expensive raw materials.

Claims (5)

Obtaining bokbunja juice or bokbunja jeonhwaji; Mixing and dissolving maltodextrin in the bokbunja juice or bokbunja crushed ground; Spray-drying or lyophilizing the mixture to prepare bokbunja juice powder or bokbunja before and ground powder; A method for producing granular powder having excellent solubility comprising granulating bokbunja juice powder or bokbunja before and grinding powder. The method of claim 1, wherein the step of obtaining bokbunja juice A method for producing bokbunja powder granules, wherein the bokbunja containing seeds are first ground, heat-treated at 95 to 98 ° C. for 2 to 3 hours, and then juiced. The method of claim 1, wherein A method for producing bokbunja powder granules, wherein the bokbunja containing seeds are first pulverized and then passed through a colloid mill to treat the second and second pulverized bokbunja with a ball mill. Bokbunja powder granules excellent in solubility including the bokbunja powder containing the seed according to claim 1. The method of claim 4, wherein the bokbunja powder granules further comprises any one or more selected from red ginseng concentrate, green tea concentrate, ganoderma lucidum concentrate and aloe concentrate.

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