KR20110060465A - Granule and the method for preparing thereof, and the food composition containing the same - Google Patents

Abstract

PURPOSE: A granule, a producing method thereof, and a food composition containing thereof are provided to form an anti-caking agent layer on the granule mixed with leaf tea for securing the excellent palatability of the leaf tea. CONSTITUTION: A granule contains the following: one component selected from the group consisting of a fruit extract, an herb extract, a nutrient component; a core including saccharide; and an anti-caking agent layer formed on the surface of the core. The anti-caking agent layer is obtained by mixing dextrin and silicon dioxide in a weight ratio of 1:9~99, and spraying the mixture to the surface of the core. The granule additionally contains an acid component selected from the group consisting of citric acid, acetic acid, tartaric acid, acetic acid, and vitamin C.

Description

Granules and preparation method thereof, and a food composition comprising the same

The present invention is a fruit extract, a herb extract and core containing a nutrient and the like; And it relates to a granule comprising agglomeration inhibitor layer formed on the surface of the core and a method for producing the same, and a food composition comprising the same.

Green tea is produced by inactivating the enzyme by treating the oxidase present in the tea leaves with fire or steam using the shoots or leaves of Camellia Sinensis of Camellia family. Oolong tea or black tea is fermented before deactivating the oxidase of green tea, depending on the degree of fermentation is divided into oolong tea, black tea. In addition, tea derived from Camellia sinensis, such as green tea or black tea, contains a large amount of active ingredients such as polyphenols such as catechins, dietary fiber, β-carotene, caffeine, amino acids, and vitamin C. It is known to have an excellent effect on cardiac activity and skin beauty. Especially, the antioxidant, anti-cancer, blood cholesterol lowering, anti-aging, heavy metal detoxification, detoxification and deodorization caused by polyphenols contained in green tea most often Attention has been greatly attracted as the effects such as action have been demonstrated. However, such a polyphenol component has a bitter and bitter taste, and may cause a decrease in palatability.

In addition, green tea, black tea and herbal tea has its weakness and weakness compared to coffee or other beverages. When we use green tea, black tea and herbal tea of 1 ~ 2g of tea bag in hot water, there is a limit to eluting the original nutrients, and it is difficult to increase or decrease certain ingredients. In addition, cold water does not look good for a long time, so simplicity falls.

Existing tea bags are natural ingredients made mainly from pure tea leaves or herb dry matters, so it is difficult to provide nutrients and to diversify the taste and aroma. Therefore, in order to enhance flavor and enhance nutrients through the incense or extract, it was also produced in the form of coating the extract and concentrate directly on the tea leaves (Korean Patent Publication No. 2009-0043343 and PCT International Patent Publication No. WO 09/030666) Reference). However, in the case of coating the extract and the concentrate on the tea leaves as described above, the amount of extract to be obtained was limited.

The present inventors have a core including a fruit extract, herbal extracts and nutritional ingredients and sugars; And granules including agglomeration inhibitor layer formed on the surface of the core, and when mixed with leaf tea, are easily prepared in cold water, and have excellent palatability and health properties that provide different flavors and nutrients different from conventional tea products. It has been found that functional food compositions can be prepared and the present invention has been completed.

Accordingly, it is an object of the present invention to provide a granule having a specific structure and a food composition which includes the same and easily improves the palatability and health in cold water.

In order to achieve the above object, the present invention comprises a core comprising a sugar extract and at least one selected from the group consisting of fruit extracts, herbal extracts and nutrients; And it provides a granule comprising agglomeration inhibitor layer formed on the core surface.

In another aspect, the present invention provides a food composition comprising the granules.

Food composition according to the present invention was able to provide a different flavor and taste and health features different from the past through a mixture of granules and leaf tea containing extracts or nutritional ingredients of excellent health properties.

The present invention is a core comprising a sugar extract and at least one selected from the group consisting of fruit extracts, herbal extracts and nutrients; And it relates to a granule comprising agglomeration inhibitor layer formed on the surface of the core and a method for producing the same.

In addition, the present invention relates to a food composition including the granules to improve palatability and health at the same time.

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

The granules according to the present invention contain plant extracts or nutrients such as fruits and herbs having excellent health properties, and when mixed with leaf teas, the granules may provide different flavors, flavors, and health functionalities.

The granules used in the present invention are those obtained by granulating a concentrate or extract of a fruit or herb, or a nutrient, and more specifically, for example, berry such as pomegranate, blueberry, raspberry, cranberry and strawberry; Citrus such as citrus fruits, citron and lemon; And fruits including quince, apples, peaches, kiwis, grapes and the like; Or extracts extracted from herbs such as hibiscus, lemon balm, peppermint, spearmint, rosemary, lavender, rooibos, lemongrass, rose, rosehip, marigold, ginger and St. John's wort with water or ethanol in a manner well known in the art. Can be used as, but not limited to this. The organic solvent used in the present invention may be selected from the group consisting of water, ethanol or a mixed solvent, preferably 80% or more of ethanol. At this time, the extraction temperature may be, for example, 10 to 80 ℃, for example, may be extracted for 6 to 24 hours.

Examples of the nutrients include vitamins such as vitamin B and vitamin C; Catechins such as epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin-3-gallate, catechin-3-gallate, epigallocatechin-3-gallate and gallocatechin-3-gallate; Amino acids such as theanine and GABA (γ-aminobutyric acid); Carotene such as lutein and rutin; And food oils and the like can be used, but is not limited thereto.

The granules used in the present invention are prepared by the following steps to reduce stickiness, long lasting fragrance and increase health:

1) forming a core by extrusion molding a concentrate or extract of a fruit or herb, or a nutritious ingredient with sugar; And

2) forming an anti-agglomerate layer by spraying and coating an anti-caking agent on the core of 1).

At this time, the step of forming a flavourant layer to be dried after spraying the flavourant selectively on the core surface before the step of forming the agglomeration agent layer.

Hereinafter, the manufacturing process of the granules will be described in more detail.

Core Formation Process

Mix sugars with nutrients in powder form, such as herbal extracts or concentrated powders or vitamins. At this time, the proportion of sugar in the mixture is preferably about 50 to 99%. Sugars used as granules in the present invention is based on glucose, lactose, and may be used, including dextrin, sucrose and lactose, but is not limited thereto. It is also possible to optionally mix the acid with sugar for a sweet and sour taste balance. In this case, any acid that can be used may be edible, and examples thereof include citric acid, glacial acetic acid, tartaric acid, acetic acid and ascorbic acid (vitamin C), but are not limited thereto.

Slowly add the herbal concentrate or juice to the glucose mixture and knead. At this time, the total moisture content is adjusted to a maximum of 20% or less, and in the above, all the dough is aggregated during the extrusion molding, making it difficult to form granules. The dough is placed in an extrusion molding machine to adjust the sieve size of the discharge port to form granules of a desired size, and then form a core through a hot air drying process.

In addition, fruit or herb extract powder or concentrate may be mixed with glucose to form a core using a wet-oscillation granulator.

<Flavor Layer Forming Step>

Since the core produced in the above is a loss of fragrance during the drying process, it is possible to form an anti-flavoring layer by spraying a flavourant on the surface of the core after the core is formed and then dried and coated.

The flavoring agent used in the present invention may be used alone or in combination with dextrin and octenyl succinic acid dextrin.

<Agglomeration inhibitor layer forming process>

After the flavourant layer forming process, the deliquescent and hygroscopicity is increased by fructose or other concentrated components in the extract, resulting in stickiness on the surface and condensation between granules is prominent. Especially in the case of granules prepared from fruit concentrates containing a large amount of fructose, aggregation is very severe. In order to prevent such agglomeration, it is possible to improve stickiness by forming an agglomeration inhibitor layer by coating an agglomeration agent on the surface of the core.

The agglomeration inhibitor used in the present invention may be used by mixing silicon dioxide used as a hygroscopic agent with dextrin. At this time, the silicon dioxide and dextrin are used by mixing in a weight ratio of 1:99 to 1: 9, it is preferable that the mixture of silicon dioxide and dextrin is used in 0.1 to 1% by weight based on the total weight of granules. When the coating amount is less than 0.1% by weight, agglomeration may occur, and when it exceeds 1% by weight, the coating agent is included in an excessive amount, so that dust may occur.

The functional food composition according to the present invention may be prepared by mixing granules prepared by the above process with existing tea leaves or pieces of dried fruit, comprising the following steps:

1) forming a core by extrusion molding a concentrate or extract of a fruit or herb, or a nutritious ingredient with sugar;

2) granulating by forming an aggregation agent layer by spraying and coating the aggregation agent on the core surface of 1); And

3) mixing the granules of 2) with tea leaves or dried fruit pieces.

At this time, the step of forming a flavourant layer by spraying the flavourant on the surface of the core selectively before the step of forming the agglomeration agent layer may be further formed.

The process of 1) and 2) and the flavourant layer formation process are the same as the granule manufacturing method.

The tea leaves used in the step 3) include green tea, black tea, oolong tea, herbal tea, post-fermented tea (such as Damyang or Boi tea) and tea, and the dried fruit pieces are pomegranate, blueberry, raspberry, cranberry and Berries such as strawberry; Citrus such as citrus fruits, citron and lemon; And dried fruits, including quince, apples, peaches, kiwi and grapes, etc. can be used, but is not limited thereto. In the present invention, the granules and tea leaves or dried fruit pieces may be mixed and used to obtain an appropriate taste strength within a weight ratio of 1: 9 to 9: 1, and when mixed at a ratio of about 6: 4, taste and aroma The acceptability of was optimally observed. The mixing process is as follows.

Mixing process of granules and tea leaves or dried fruit pieces

The granules which are separated from the agglomeration inhibitor layer forming process to remove dust are mixed with tea leaves or dried fruit pieces. At this time, using a gravity-free mixer can be more uniformly and effectively mixing, the more homogeneous the size of the granules and tea leaves or dried fruit pieces.

The functional tea bag according to the present invention is prepared by mixing granules prepared by adding various raw materials having excellent pharmacological action such as pomegranate extract, vitamin C, and leaf tea together with cold tea, and rapidly improving the health effect, with a different flavor and It is characterized by excellent palatability through taste.

Hereinafter, the content of the present invention will be described in more detail through examples and comparative examples. These examples are provided only for understanding the contents of the present invention, but the scope of the present invention is not limited to these examples and test examples, and modifications, substitutions, and insertions commonly known in the art may be performed. It may be included in the scope of the present invention.

Example 1 Preparation of Green Tea Tea Bag Containing Vitamin and Pomegranate Extract Good for Skin

Green tea is rich in EGCG, which protects the skin from UV damage. Vitamin C and sugars are added to increase the absorption rate of EGCG. In addition, granules were formed using pomegranate extract and concentrate known to have a skin protective effect, and mixed with green tea teabag and hibiscus teabagcut to prepare functional teabags. At this time, by varying the ratio of the powder portion and the liquid portion for molding the granules, the composition ratio of the dough for extrusion molding was determined.

Glucose, Pomegranate Concentrate, and Pomegranate Extract for Granule Molding (Unit: Weight%) Raw material name Prescription 1 Prescription 2 Prescription 3 Prescription 4 Prescription 5 Prescription 6 Powder parts glucose 10 30 50 50 60 70 Pomegranate extract 70 50 35 40 30 25 Liquid parts Pomegranate Concentrate (60brix) 30 20 15 10 10 5 Granulation degree - - 0 + ++ ++

(Granulation degree; granules are firmly formed: +, usually: 0, poorly formed:-)

In the results of Table 1, the content of the liquid portion occupies an important factor in the molding of the granules, when the liquid content is more than 15% by weight, the moisture content in the dough is high, after the extrusion molding agglomeration occurs and the granules do not form I could see that. Therefore, the granules were well formed in the liquid portion of 15% by weight or less, in particular, the glucose content of 50 to 70% by weight and the liquid portion of 5 to 10% by weight. After determining the range of the content of glucose, pomegranate extract, and pomegranate concentrate, by varying the addition ratio of the enzyme treatment stevia and vitamin C to determine the sweet and sour taste, the preference ratio of the granules was determined by measuring the preference.

Acceptability of granules with different extract, sugar and acid composition ratio (unit: wt%) Composition of granules Prescription 1 Prescription 2 Prescription 3 Prescription 4 Prescription 5 Prescription 6 glucose 60 60 60 60 60 60 Pomegranate Concentrate 8 8 8 8 8 8 Pomegranate Extract 26 28 26 28 23 23 Vitamin c One One 3 3 5 7 Enzyme Treatment Stevia 5 3 3 One 4 2 Symbol - - 0 + + -

(Symbolity; good: +, moderate: 0, bad :-)

As shown in Table 2 above, fixing the ratio of glucose and the concentrate for molding the granules, and adjusting the ratio of the extract powder and vitamin C, the enzyme treatment stevia, and looking at the preference, the preference is the ratio of vitamin C: enzyme treatment stevia 1: The degree of preference was high in the range of 1 to 3: 1, and the degree of preference was low when the ratio of enzyme treatment stevia was higher than that of vitamin C or when the ratio of enzyme treatment stevia: vitamin C was higher than 3: 1. Therefore, it was found that there was an optimal ratio of preference in the ratio of sweet and sour taste, and the result was reflected in the mixing ratio.

As a result, the granules were composed of 50 to 70% by weight of glucose, 5 to 10% by weight of pomegranate concentrate, 20 to 30% by weight of pomegranate extract, and less than 10% by weight of vitamin C: enzyme-treated stevia 1: 1 to 3: 1 ratio. After mixing the powder parts, the liquid parts were mixed and the granules were molded by an extruder.

The resulting granules were dried at 60 to 80 ° C. through a conveyor belt hot air dryer. Since the granules pass through the hot air dryer during molding, when the liquid or powder flavoring agent is mixed and injected into the granule mixture, the fragrance strength of the finished granules is greatly reduced compared to the dosage, so that the granules can be improved to enhance the flavor of the finished granules. After molding, the liquid flavored syrup was mixed with dextrin or octenyl succinate dextrin and flavor. When the granules were coated with liquid fragrance alone, the sensory evaluation showed that the fragrance lasts longer than drinking when coated with a mixture of dextrin or dextrin substituent. After the octenyl zucchini dextrin was mixed with the liquid scent and sprayed / dried to the granules, the sensory evaluation was as follows.

Comparison of the fragrance strength when coating the granules before / after granulation (unit: wt%) Composition of granules Before molding After molding 1 After molding 2 After Molding 3 Reverberation Ratio 4 4 4 - Concentration of Octenyl Succinate Dextrin - - 0.01% 0.5 Incense intensity + ++ +++ +++

(Symbol; strong: +++, normal: ++, weak: +)

In the results of Table 3, the coating of the incense after forming the granules of the extract granules was superior to mixing the incense before molding, and the strength of the incense was higher when octenyl succinic acid dextrin was added, and octenyl succinic acid was evaluated. Dextrin can be said to improve the stability of the fragrance.

The granules produced are sticky over time, and many problems such as sticking to the equipment during the manufacture of tea bags are expected.Since the fragrance coating is improved to improve the stickiness, the mixture of silicon dioxide and dextrin (containing 5% by weight of silicon dioxide) The additional process of coating) completed granules with improved stickiness between granules.

Comparison of agglomeration of extract granules Before silicon dioxide-dextrin coating Silicon Dioxide-Dextrin 0.1 wt% Coating 1% by weight of silicon dioxide-dextrin coating Silicon dioxide-dextrin 3 wt% coating Agglomeration +++ ++ + +

(Clumping; Severe: +++, Moderate: ++, Weak: +)

Table 4 shows the degree of agglomeration of the granules measured after storage for one month at room temperature after powder coating, and less generation of agglomerates than before coating. However, when coating more than 1% by weight, a lot of dust is generated in the granules, which is expected to affect the quality of the product afterwards.

The finished granules were mixed with a tea bag cut with green tea and dried hibiscus dried to a size of about 12 to 80 mesh, and mixed with a zero gravity mixer, and then packaged using a tea bag or other packaging material.

At this time, the mixing ratio was found to be the highest when the granules: green tea: hibiscus is 2: 1: 1.

Composition ratio of granules and tea leaves Granules: Green tea: Hibiscus = 1: 1: 1 Granules: Green tea: Hibiscus = 2: 1: 1 Granules: Green tea: Hibiscus = 1: 2: 1 Granules: Green tea: Hibiscus = 1: 1: 2 Symbol ++ +++ ++ +

(Symbol; good: +++, moderate: ++, bad: +)

Claims (11)

A core comprising a sugar extract and at least one selected from the group consisting of fruit extracts, herbal extracts and nutrients; And Granules comprising agglomeration inhibitor layer formed on the surface of the core. The method of claim 1, The fruits include berry, including pomegranate, blueberry, raspberry, cranberry and strawberry; Citrus, including citrus fruits, citron and lemon; At least one granule selected from the group consisting of quince, apple, peach, kiwi and grape. The method of claim 1, The herb is one or more granules selected from the group consisting of hibiscus, lemon balm, peppermint, spearmint, rosemary, lavender, rooibos, lemongrass, rose, rosehip, marigold, ginger and St. John's wort. The method of claim 1, The nutritional component may be vitamins including vitamin B and vitamin C; Catechins including epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin-3-gallate, catechin-3-gallate, epigallocatechin-3-gallate and gallocatechin-3-gallate; Amino acids including theanine and GABA (γ-aminobutyric acid); Carotene, including lutein and rutin; And at least one granule selected from the group consisting of vegetable oil fibers. The method of claim 1, Sugars are granules, characterized in that at least one selected from the group consisting of glucose, dextrin, sucrose and lactose. The method of claim 1, The agglomeration inhibitor layer is a granule formed by dispersing a dextrin and silicon dioxide in a weight ratio of 1:99 to 1: 9 on the core surface. The method of claim 1, A granule further comprising at least one acid selected from the group consisting of citric acid, glacial acetic acid, tartaric acid, acetic acid and vitamin C. The method of claim 1, Granules further comprising a flavourant layer between the core and the agglomeration agent layer. The method of claim 8, The flavor layer is formed by coating at least one flavor selected from the group consisting of dextrin and octenyl pumpkin acid dextrin. Granules according to any one of claims 1 to 9; And A food composition comprising a piece of tea or dried fruit. 11. The method of claim 10, The tea leaves are at least one food composition selected from the group consisting of green tea, black tea, oolong tea, herbal tea, post-fermented tea and tea.