KR20090091871A - Method for making spherical pellet improved powder fluency and storage quality from Omija extract. - Google Patents

Abstract

A method for making an Omija extract pellet with good fluidity and storage quality from Omija extract is provided to spray and fluidize Omija extract in fluid bed granulation condition, thereby producing Omija extract pellets with various sizes. A method for making an Omija extract pellet comprises the following steps. Omija concentration liquid is produced by concentrating the Omija extract. An Omija extract pellet including Omija component 50-80% is produced by spraying and fluidizing Omija concentration liquid for spray in fluid bed granulation condition. A method of producing the Omija concentration liquid for spray comprises the following steps. 40‹Brix concentration liquid is made by concentrating the Omija extract. And 40‹Brix Omija concentration liquid 60-80part, starch syrup 10-40part, dextrin 4.5part and pear juice 0.5part are mixed. The fluid bed granulation condition is intake air temperature 50-100‹C, spray air pressure 1.0-2.5bar, input tube temperature 20-30‹C, and input velocity 5-50mg / min. The Omija concentration liquid for spray is sprayed in a bottom spray method.

Description

Method for making spherical pellet improved powder fluency and storage quality from Omija extract.

The present invention is a granulation technology for the production of instantaneous various concentration of Schisandra chinensis concentrate particles having excellent fluidity and storage properties and easy to ingest while retaining the taste and pharmacological function of Schisandra chinensis fruit.

The present invention is a spray drying and assembling technology for preparing Schisandra chinensis concentrate particles of various sizes through spray drying and repeated fluidization of Schisandra chinensis concentrate at low temperature using a fluidized bed process.

Fluidized bed process machine is a core process widely used for chemical transport, synthesis, reaction, as well as powder transport, mixing, heat exchange, coating, drying, separation, granulation, and adsorption.

Schisandra chinensis (Schizandra Chinensis) is a deciduous woody plants belonging to the Magnolia is cultivated as an ornamental or medicinal and blooming from June to August, takes place the fruit of a dongle red dongle behind Jean flowers.

Schisandra chinensis is known to be rich in vitamins A and C. It is said to have five flavors: bitter, sour, sweet, spicy, and salty. Various pharmacological functions of Schisandra chinensis have been reported and have been used as an herbal medicine since ancient times. In particular, Schisandra chinensis has a unique sour taste, which has a very high organic acid content of about 4.9% of freshness and weight. The main color is anthocyanin, and the red color is about 168mg / g of fruit weight, and it is processed into tea, flower, tea, and liquor using it.

Thus, although Schisandra berries have the efficacy of general health supplements as well as herbal medicines, it is very unfortunate that their use is limited, such as being used in herbal medicine in the form of dried berries or boiled with tea. Therefore, it is necessary to develop an instantized product that can be easily and simply ingested as a favorite food in everyday life.

Recently, the extracts of Schisandra chinensis fruit have been concentrated and dried in a spray dryer to manufacture them as a Schisandra chinensis powder tea for vending machines. However, the drying efficiency is low and the properties of the spray dried Schisandra chinensis powder are strongly hygroscopic. It is known that it is difficult to develop an instant product due to a problem in fluidity such as adhesion to the.

The present invention relates to a method for producing Schisandra chinensis concentrate particles which can be easily ingested by dissolving the difficulties of instant commercialization due to the strong hygroscopicity of Schisandra chinensis concentrate powder products. Sensitized using reduced sweetened sugar (such as starch syrup) and scent of Schizandra chinensis for long-term concentration and strengthening the taste function as insta food, and dextrin as a excipient, and commercially available pear juice to reduce the sour and bitter taste peculiar to Schisandra chinensis. Method to determine the optimum blending ratio through the inspection and to prepare the sprayed schizandra concentrate according to the blending ratio, and to produce the particles of Schizandra concentrate of various sizes by spraying and repeated fluidization by the bottom spray method in the assembly condition of the fluidized bed process machine It is about.

The unique taste and pharmacological function of Schisandra chinensis fruit is a great value as a dietary supplement, but it needs to be easily ingested according to the taste of modern people and developed into an instantized product that is convenient to store. The present invention is expected to contribute to the increase of farmers' income through stable production of Schizandra chinensis and securing a reasonable price through the expansion of Schizandra chinensis as a method of producing Schisandra chinensis concentrate particles meeting the above requirements.

1: Schizandra concentrate particles.

Figure 2: Schizandra concentrate particles smaller than 1.0 mm in size.

Figure 3: Schizandra concentrate particles of 1.0 mm to 2.0 mm in size.

Figure 4: Schizandra concentrate particles in the size of 2.0 mm to 3.0 mm.

Fig. 5: Schizandra concentrate particles of size 3.0-5.0 mm.

The production method of the present invention is classified as follows.

1st process (preparation of spraying schizandra concentrate)

Schizandra extract method has been published a variety of methods as a patent or research paper, in the present invention, 20 times distilled water to dry Schizandra chinensis and extracted for 6 hours at 40 ~ 50 ℃ concentrated in a rotary decompression concentrator 40 ° Brix concentration After preparing Schisandra chinensis extract, the concentrated Schisandra chinensis extract was mixed in a mixing ratio of 65 ~ 80 parts, syrup 15 ~ 30part, dextrin 4.5part, and pear juice 0.5part to prepare a sprayed schizandra concentrate.

2nd process (Schisandra chinensis concentrate particle production)

Spraying Schisandra chinensis concentrate in the form of bottom spray under fluid bed assembly conditions such as suction air temperature 50 ~ 100 ℃, spray air pressure 1.0 ~ 2.5bar, input pipe temperature 20 ~ 30 ℃, input speed 5 ~ 50g / min While repeating the fluidization to prepare a Schisandra chinensis concentrate particles of 0.3 ~ 1.0mm size. Sprayed Schisandra chinensis concentrate is sprayed and dried Schisandra chinensis powder produced by contact with the spray liquid in the subsequent fluidization process is dried and combined to form a particle having a conventional grape vine structure. Since these particles have numerous pores in their structure, they are excellent in dispersibility and solubility in water, but have high hygroscopicity in moisture in the air, which causes problems in fluidity and storage, so that the overall size of particles after 0.3 ~ 1.0mm size is formed. Spray the Schizandra chinensis solution through continuous fluidization until it reaches 1.0 ~ 5.0mm to make the final product.

This final product is made by spray concentrate on the surface of 0.3 ~ 1.0mm sized pores with countless pores and forms a film layer through the process of sticking and drying to fill the pores absorbing moisture, thereby providing excellent fluidity and storage.

The present invention is explained in detail in the following examples.

 Example 1

Step 1: process for preparing Schisandra chinensis concentrate

      650 g of 40 ° Brix concentrated Schisandra chinensis extract was mixed with 300 g syrup, 45 dextrins, and 5 g of pear juice to prepare a sprayed Schisandra chinensis concentrate.

Step 2: Prepare Schizandra Concentrate Particles

       The sprayed Schizandra chinensis concentrate prepared in step 1 was sprayed and continuously sprayed with Bottom Spray under fluidized bed assembly conditions such as suction air temperature 50 ℃, spray air pressure 1.0bar, input tube temperature 25 ℃, and injection speed 10g / min. Schizandra concentrate particles were prepared while fluidizing.

Step 3: Screen

      Particles smaller than 1.0 mm and larger than 5.0 mm were removed from the samples prepared in step 2, and the average particle size of the product was 1.4 mm and the recovery rate of the product was 87.3%.

 Example 2

Step 1: Same as Example 1.

Step 2: Spray and spray the Schizandra chinensis concentrate prepared in step 1 under bottom spray under fluidized bed assembly conditions such as suction air temperature 65 ℃, spray air pressure 1.5bar, input pipe temperature 30 ℃, input speed 20g / min Schizandra concentrate particles were prepared while continuously fluidizing.

Step 3: Among the samples prepared in Step 2, particles smaller than 1.0mm or larger than 5.0mm were removed and commercialized. At this time, the average particle size of the product was 2.1mm and the recovery rate of the product was 84.0%.

 Example 3

Step 1: A spray Schizandra chinensis concentrate was prepared by mixing 150 g of syrup with 45 g of dextrin and 5 g of pear juice to 800 g of 40 ° Brix concentrated Schizandrae extract.

Step 2: Spray and spray the Schisandra chinensis concentrate prepared in step 1 under bottom spray under fluidized bed assembly conditions such as suction air temperature 85 ℃, spray air pressure 2.0bar, input tube temperature 25 ℃, and feed rate 35g / min. Schizandra concentrate particles were prepared while continuously fluidizing.

Step 3: Among the samples prepared in Step 2, particles smaller than 1.0mm or larger than 5.0mm were removed and commercialized. At this time, the average particle size of the product was 2.6mm and the recovery rate of the product was 79%.

 Example 4

Step 1: Same as Example 3.

Step 2: Spray the Schisandra chinensis concentrate prepared in step 1 under the bottom spray under fluidized bed assembly conditions such as suction air temperature 100 ℃, spray air pressure 2.5bar, input tube temperature 30 ℃ and input speed 50g / min. And Schizandra concentrate particles were prepared while continuously fluidizing.

Step 3: From the samples prepared in step 2, particles smaller than 1.0mm or larger than 5.0mm were removed and the product was commercialized. The average particle size of the product was 2.9mm and the recovery rate of the product was 71.3%.

Experimental Example-Measurement of Fluidity and Storage of Schizandra chinensis Concentrate Particles

The fluidity and shelf life of the schizandra concentrate particles prepared in the above example were measured, and the experimental results showed that the schizandra concentrate particles of 1.0 mm to 5.0 mm size had good fluidity and shelf life.

Experimental Example 1 Measurement of Fluidity of Schizandra Concentrate Particles

In order to measure the fluidity of the schizandra concentrate particles (control sphere) of less than 1.0mm size and the Schizandra concentrate particles of 1.0mm to 5.0mm size prepared in the Example, the angle of repose of each sample was measured three times by an angle measuring device and the average value was taken.

Example Repose Control 45 Example 1 33 Example 2 33 Example 3 31 Example 4 30

Experimental Example 2: Evaluation of Hygroscopicity of Schizandra Concentrate Particles

Hygroscopicity during storage of schizandra concentrate particles (control) of less than 1.0 mm size and Schizandra concentrate particles of 1.0 to 5.0 mm size prepared in Example was evaluated as follows. 20 g of each sample was put in a 50 ml beaker, sealed in a desiccant controlled at a relative humidity of 83%, sealed, and stored at 35 ° C. for 7 days to evaluate the degree of hygroscopicity of each sample. The degree of hygroscopicity was evaluated by five trained sensory evaluation personnel using five-point scale method.

Example Hygroscopicity Control 5 (very severe) Example 1 3 (usually) Example 2 3 (usually) Example 3 3 (usually) Example 4 3 (usually)

Claims (3)

Concentrating the Schizandra chinensis extract to prepare a sprayed Schizandra concentrate, and then, by spraying and fluidizing the spray Schizandra concentrate under fluidized bed granulation conditions, Schizandra concentrate particles containing about 50-80% of Schizandra chinensis components.  The concentration of Schizandra chinensis extract according to claim 1 was made to form a concentrate of 40 ° Brix, and then a mixture of Schisandra chinensis concentrate was mixed by mixing 60 ° -80 part of 40 ° Brix schizandra concentrate, 10-40 parts of syrup, 4.5 parts of dextrin, and 0.5part of pear juice. How to make. According to claim 1, the spraying Schizandra chinensis concentrate under the fluidized bed assembly conditions such as intake air temperature 50 ~ 100 ℃, spray air pressure 1.0 ~ 2.5 bar, inlet tube temperature 20 ~ 30 ℃, feed rate 5 ~ 50mg / min bottom spray ( spraying by the bottom spray method to produce the particles of Schizandra chinensis concentrate of various sizes with excellent fluidity and shelf life.