KR20120022476A - Method for poeder of zizyphus jujubejujuba miller - Google Patents

Abstract

PURPOSE: A producing method of jujube powder having the high content of polyphenol is provided to enable users to use the jujube powder as a food additive. CONSTITUTION: A producing method of jujube powder having the high content of polyphenol comprises the following steps: hot air drying jujube at 40-80 deg C; crushing the dried jujube into the average particle size of 100-200 micrometers; and maintaining the average moisture content of the jujube powder in 15-25%. The jujube powder contains 2.5-3.5mg/g of polyphenol.

Description

Production method of jujube powder {METHOD FOR POEDER OF zizyphus jujubejujuba MILLER}

The present invention relates to a method for producing jujube powder, and more particularly, to a jujube powder which can be used as an additive for organoleptic fat because of its high rehydration ability.

Jujube ( zizyphus) jujubejujuba MILLER ) is high in sugar, vitamin C and inorganic salts, and has various pharmacological effects (relieves cough and constipation, tonic, gangjeong, diuretic effect, antipyretic, soothing, intestinal action, stress relief, nervous breakdown, hypersensitivity, liver function activation It has been widely used as an herbal medicine since ancient times.

The processing form of jujube is currently mainly limited to dried fruits, drinks, fermented liquor (jujube wine), tea, etc., and also does not satisfy the preferences of infants and children. Therefore, in order to increase the demand of jujube, it is urgently required to process or commercialize the jujube in various forms.

In addition, since the jujube was mainly stored in a semi-dry state, the situation is expensive to transport and store the jujube. Therefore, in order to reduce the enormous cost of transportation and storage of materials and to achieve material stability and safety, research on powdering of jujube is required.

On the other hand, due to the unique texture of the fat to improve the taste of the food, if the food contains too much fat causes problems such as obesity, cholesterol increase due to excessive fat intake. Therefore, there is a need for research on a sensory fat substitute food additive having a fat-like texture. In addition, recently, the consumption of foods containing natural food additives rather than artificial food additives is increasing.

Therefore, the inventors of the present invention can be used in a variety of product forms, such as noodles, baby food, adult formula, etc., not only to increase jujube consumption, but also to facilitate the transport and storage of jujube and also to replace the fatty fat additives As a result of intensive research on the method of powdering the jujube so that it can be used as is to complete the present invention.

It is an object of the present invention to provide a method for producing jujube powder which has high rehydration power and can be used as a substitute for organoleptic fat.

It is also an object of the present invention to provide a method for producing jujube powder that maintains a high polyphenol content.

In addition, an object of the present invention is to provide a method for producing a jujube powder that can maintain the aroma and taste of jujube intact.

It is also an object of the present invention to provide a food composition containing jujube powder that can be processed into various food forms.

In order to achieve the above object, the production method of jujube powder of the present invention is jujube ( Zizyphus jujuba Miller ) hot-air dried at 40 ~ 80 ℃; Grinding the hot air dried jujube to an average particle size of 100 to 200 μm; And maintaining an average moisture content of the pulverized jujube powder at 15 to 25%.

In addition, the present invention is characterized in that the jujube powder prepared by the above method, the rehydration power is 500 to 700%, and the total polyphenol content is 2.5 to 3.5 mg / g.

In addition, the present invention is characterized by a food composition containing the jujube powder.

Hereinafter, the method for preparing the jujube powder of the present invention will be described in detail for each step.

Jujube ( Zizyphus) jujuba Miller ) step of hot air drying at 40 ~ 80 ℃

In the present invention, jujube ( Zizyphus jujuba Miller ) is hot air dried before grinding, this hot air drying has the advantage that the rejuvenation power of the jujube powder can be used suitably for food products. Re-hydration (%) refers to the ability of powder in a certain solution to absorb moisture and return to its original state. The higher the rehydration power, the more suitable it is for food products. Can be used.

In addition, hot air drying increases the total polyphenol content of the jujube powder, which may be because heat is separated from the covalent bonds of polyphenols in the hot air process, so that the polyphenol is easily extracted during the extraction of the jujube powder.

In addition, the hot-air dried jujube powder has the advantage that the flavor of the jujube intact when used in food processing products can be maintained intact. This seems to be because the fragrance component of jujube is not easily volatilized when hot air is dried.

In addition, the hot-air dried jujube powder has the advantage that it can be effectively used in food processing products by maintaining the original color of jujube effectively.

In addition, in the present invention, it is preferable to dry hot air at 40 to 80 ° C., but when hot air is dried at a temperature higher than 80 ° C., the heat becomes too high and browning becomes brown. When the hot air is dried at a temperature lower than 40 ° C., drying is performed. There is a problem that the moisture content of the jujube powder is too large because it is not made sufficiently.

2. Grinding hot-air dried jujube to an average particle size of 100 ~ 200㎛

In the present invention, characterized in that the hot-air dried jujube in step 1. pulverized to an average particle size 100 ~ 200㎛.

In the present invention, when the hot air dried jujube is pulverized to an average particle size of 100 ~ 200㎛ has the advantage that the rehydration power of the jujube powder is further increased. The powder size of jujube powder and the rehydration power have a big correlation. When the average particle size of jujube powder is 100 ~ 200㎛, high rehydration power is effectively produced.

In addition, when the average particle size is pulverized to 100 ~ 200㎛ the redness of the jujube powder is increased there is an advantage that the jujube powder more effectively maintain the color of the jujube.

3. Maintain the average water content of the crushed jujube powder at 15-25%

In the present invention, characterized in that the average moisture content of the ground jujube powder prepared in step 2. to maintain 15 to 25%.

In the present invention, when the average moisture content of the jujube powder is maintained in the above range, there is an advantage that the color of the jujube can be more effectively maintained.

Jujube powder of the present invention prepared as described above has a rehydration power of 500 ~ 700% can be used very well as food products, especially can be used as a sensory fat replacement additive. In addition, the jujube powder of the present invention has a total polyphenol content of 2.5 to 3.5 mg / g, so that the nutritional component of jujube is very small, and the aroma and color of jujube can be maintained as it is. In addition, the jujube powder of the present invention has an advantage that it can be used as a sensory fat replacement additive.

The present invention also features a food composition containing the jujube powder. There is no restriction | limiting in particular in the type of formulation of the food composition of this invention, The formulation generally used in the art to which this invention belongs can be used. In addition, the food composition of the present invention can be used in addition to the form of various foods, there is no particular limitation on the form of the food, for example, can be added to the form of various foods, such as confectionery, baking, noodles, food. .

The present invention can provide a method for producing jujube powder that can be used as a food additive for organoleptic fat having a high rehydration power.

In addition, the present invention can provide a method for producing jujube powder to maintain a high polyphenol content.

In addition, the present invention can provide a method for producing jujube powder that can maintain the aroma and taste of jujube intact.

In addition, the present invention can provide a food composition containing the jujube powder that can be processed into various food forms.

Figure 1 is a micrograph measured by using the SEM of the jujube powder prepared in the present preparation.
Figure 2 is a graph showing the intensity of the molecules obtained by ionizing the aroma component of the jujube powder prepared in the present preparation in the electronic nose to 10 ~ 200amu. (a) jujube powder passed through a 100-150 μm sieve, (b) jujube powder passed through a 53-100 μm sieve, (c) jujube powder passed through a 32-53 μm sieve, (d) 32 μm Jujube powder which passed the following sieve.
3 is a graph showing the intensity of the molecules obtained by ionizing the aroma component of the jujube powder prepared in Comparative Preparation Example 1 in the electronic nose to 10 ~ 200amu. (a) jujube powder passed through a 100-150 μm sieve, (b) jujube powder passed through a 53-100 μm sieve, (c) jujube powder passed through a 32-53 μm sieve, (d) 32 μm Jujube powder which passed the following sieve.
Figure 4 is a graph showing the intensity of the molecules obtained by ionizing the aroma component of the jujube powder prepared in Comparative Preparation Example 2 in the electronic nose to 10 ~ 200amu. (a) jujube powder passed through a 100-150 μm sieve, (b) jujube powder passed through a 53-100 μm sieve, (c) jujube powder passed through a 32-53 μm sieve, (d) 32 μm Jujube powder which passed the following sieve.
FIG. 5 is a graph showing a discriminant function using an electronic nose based on a mass spectrometer of the jujube powder prepared in Production Examples 1 and 2 of the present invention. Here, T1 is hot air dried jujube powder passed through a sieve of 32 μm or less, T2 is hot air dried jujube powder passed through a sieve of 32 to 53 μm, and T3 is hot air dried jujube that passed through a sieve of 53 to 100 μm. Powder, T4 is hot-air dried jujube powder passed through a sieve of 100-150 μm, V1 is a vacuum-dried jujube powder passed through a sieve of 32 μm or less, and V2 is a vacuum-dried jujube passed through a sieve of 32-53 μm. Powder, V3 is a vacuum-dried jujube powder that passed through a sieve of 53-100 μm, V4 is a vacuum-dried jujube powder that passed through a 100-150 μm sieve, and F1 is a lyophilized jujube that passed a sieve of 32 μm or less. Powder, F2 is lyophilized jujube powder passed through a sieve of 32 to 53 μm, F3 is lyophilized jujube powder passed through a sieve of 53 to 100 μm, F4 is lyophilized through a sieve of 100 to 150 μm Jujube powder.

Hereinafter, the content of the present invention will be described in more detail in the following examples, but the scope of the present invention is not limited only to the following examples, and includes modifications of equivalent technical ideas.

Preparation of sample

Semi-dried jujube used boeun jujube purchased from Boeun-gun, and refrigerated at 4 ℃ until used as a sample.

Chemical samples were used from Sigma-Aldrich (StLouis, MO, USA).

Manufacturing example  : Manufacture of Jujube Powder

Seeds were removed from the prepared semi-dried jujube, chopped, and hot-air dried at 50 ° C. for 48 hours (VS-1202D 2, Vision, Bucheon, Korea). Dried jujube is a sieve (Chunggye, Gunpo, Korea) of various sizes (100-150㎛, 53-100㎛, 32-53㎛, 32μm or less) after grinding using a grinder (M20, IKA, Staufen, Germany) The powder was separated by size using. At this time, the moisture content of the dried powder was approximately 16-18%.

Then, in order to keep the moisture content of the jujube powder constant, the jujube powder was put into a zippered plastic bag in a vacuum desiccator containing lithium chloride (LiCl), silica gel (SiO ₂ ) and potassium acetate (CH ₃ COOK). After keeping it open for more than 7 days was used as a sample. Saturated lithium chloride and potassium acetate have a relative humidity of 11% and 23% at room temperature, respectively, and silica gel is measured at room temperature using a digital hygrometer (Thermo-hygro, Fisher scientific, PA, USA). It had a relative humidity of 15%.

Meanwhile, the average powder size of the jujube powder after grinding was analyzed using a laser particle size analyzer (ANALYSETTE 22 MicroTec plus, Fritsch GmbH, Idar-Oberstein, Germany). The analysis range of this machine was 0.08-2,000μm and the sample was analyzed in the wet state using distilled water.

Checker (㎛) RH (%) Moisture content (%) Average powder size (μm)
100-150
11 19.00
187.2
14-15 19.96 23 21.23
53-100 11 19.64
110.3 14-15 21.21 23 22.47
32-53
11 19.58
28.9
14-15 23.74 23 22.28
32 or less 11 18.86
16.0 14-15 20.84 23 21.88

On the other hand, the micrograph measured by using the SEM is shown in Figure 1 for each powder size, as shown in Figure 1, it can be seen that the jujube powder of the present preparation is amorphous and porous structure.

compare Manufacturing example  1: Preparation of Jujube Powder

Jujube powder was prepared in the same manner as in Preparation Example 1, except that the result was dried at 50 ° C. and 760 mmHg for 24 hours using a vacuum dryer (OV-11, Jeiotech, Seoul, Korea). At this time, the moisture content of the dried powder before adjusting the moisture content of jujube powder was approximately 16-18%.

The water content and average powder size of this Comparative Preparation Example are as follows.

Checker (㎛) RH (%) Moisture content (%) Average powder size (μm)
100-150
11 19.01
185.7
14-15 19.84 23 21.49
53-100 11 19.68
112.1 14-15 20.86 23 21.89
32-53
11 19.52
58.9
14-15 24.88 23 22.64
32 or less 11 19.76
18.1 14-15 21.63 23 21.51

compare Manufacturing example  2: Preparation of Jujube Powder

A jujube powder was prepared in the same manner as in Preparation Example 1, except that the extract was dried at −45 ° C., 1 × 10 ⁻² mmHg for 72 hours using a lyophilizer (FD5505, ilshin, Yangju, Korea). At this time, the moisture content of the dried powder before adjusting the moisture content of jujube powder was about 22-23%.

The water content and average powder size of this Comparative Preparation Example are as follows.

Checker (㎛) RH (%) Moisture content (%) Average powder size (μm)
100-150
11 20.26
191.8
14-15 22.15 23 22.55
53-100 11 19.63
112.7 14-15 22.93 23 23.22
32-53
11 21.32
55.6
14-15 23.77 23 24.29
32 or less 11 21.33
17.6 14-15 21.63 23 24.53

Example  1: Jujube powder according to the drying method Rehydration

In this example, the jujube powder passed through a sieve having a size of 100 ~ 150㎛, 53 ~ 100㎛ of the jujube powder prepared in Preparation Examples, Comparative Preparation Examples 1, 2 was measured for rehydration power.

Rehydration power was measured according to the water binding capacity measurement method. Distilled water was added to 1 g of the jujube powder so as to have a volume of 20 mL, shaken at a speed of 120 rpm for 1 hour in a constant temperature water bath at 25 ° C., and then centrifuged for 15 minutes at a speed of 2,000 × g . The rehydration power was calculated by the centrifugation vessel upside down for 1 minute to remove the supernatant and the weight ratio of the increased water content and dry sample.

Where Wr is the weight (g) of the rehydrated sample and Wo represents the weight (g) of the initial sample.

Checker Rehydration Power (%) Production Example
100 ~ 150㎛ 615.54 53 ~ 100㎛ 515.09 Comparative Production Example 1
100 ~ 150㎛ 489.65 53 ~ 100㎛ 457.97 Comparative Production Example 2
100 ~ 150㎛ 407.92 53 ~ 100㎛ 388.20

As shown in Table 4, the hot-air dried jujube powder of the present invention was confirmed that the rehydration power is significantly higher than the vacuum or freeze-dried jujube powder.

Example  2: Total Polyphenol Contents of Jujube Powder by Drying Method

In this embodiment, the total polyphenol content was measured by selecting the jujube powder passed through a sieve of 100 ~ 150㎛, 53 ~ 100㎛ size of the jujube powder prepared in Preparation Examples, Comparative Preparation Examples 1 and 2.

Total polyphenol content was measured by Folin-Denis method. 50 g of 80% methanol was added to 10 g of jujube powder, and extracted at room temperature for 1 hour. After filtering the powder using watman No. 2 paper, the extraction solution was applied to 10 mL to measure polyphenol content. 1 mL of 0.2 N Folin-Ciocalteu solution was added to 9 mL of the extraction solution and allowed to react at room temperature for 3 minutes. Then, 1 mL of 40% Na ₂ CO ₃ solution was added to react for 3 minutes at room temperature, and then 40% Na ₂ 1 mL of CO ₃ solution was added and then left at room temperature for 1 hour. The supernatant was then taken and measured for absorbance at 725 nm using a spectrophotometer (Optizen2021UV, Mecasys, Incheon, Korea). At this time, the content of the total polyphenol compound was calculated from a standard curve prepared using tannic acid.

Total Polyphenol Content (mg / g) Manufacturing example 2.69 Comparative Production Example 1 2.17 Comparative Production Example 2 2.04

As shown in Table 5, the hot-air dried jujube powder of the present invention was confirmed that the total polyphenol content is higher than the vacuum or freeze-dried jujube powder.

Example  3: Aroma of Jujube Powder by Drying Method

In this example, the fragrance of the jujube powder prepared in Preparation Examples, Comparative Preparation Examples 1 and 2 was analyzed as follows.

2 g of jujube powder was placed in a 10 mL vial (vial, Pharma Fix. Chemmea, Slovakia), closed with a PTFE / silicone lid, and used as an assay sample. Each sample was placed in a 10 mL vial and then mixing was induced with stirring at 300 rpm at 70 ° C. for 15 minutes. The injection port temperature was maintained at 130 ° C. and injected. The gas used was nitrogen (99.999%) and flowed at a flow rate of 230 mL per minute. The data collection time was 3 minutes, the purge lasted 3 minutes after analysis and the purge between samples was maintained for 3 minutes. The syringe purge (Syringe purge) was maintained for 3 seconds, placed in a thermostatted tray holder and the fragrance components were collected using a head space syringe. This sample was analyzed by an electronic nose (SMart Nose300, SMart Nose, Marin-Epagnier, Switzerland) with an automatic sampler. The electronic nose used in the analysis is connected to a mass spectrometer (Quadrapole Mass Spectrometer, Balzers Instruments, Marin-Epagnier, Switzerland). After passing through the material in a specific mass range (10-200 amu) was measured in an integer unit was used as the number of channels. The intensity of the different channels was recorded in matrix form, and the detection amount by mass of the ionized molecules was selected, but 20-30 variable groups having the highest molecular weight (m / z) were selected. function analysis). The statistical analysis software of SMart Nose (SMart Nose, Marin-Epagnier, Switzerland) was used.

2 to 4 is a graph showing the intensity of the molecules obtained by ionizing the flavor component of the jujube powder in the electronic nose to 10 ~ 200 amu. Molecules up to 10-40 amu were included in the composition of the air and were excluded from the analysis.

5 is a distribution diagram obtained by using the discriminant function of DFA1 on the x-axis and DFA2 on the y-axis, showing that the fragrance becomes darker in the direction of the arrow. According to Figure 5, the hot air dried jujube powder of the present invention can be found that the most fragrant, vacuum and freeze-drying method was determined that the fragrance component volatilized during drying by vacuum drying method. In addition, since the vacuum dryer was dried at low vacuum (760 mmHg), and the freeze dryer was roughly dried at medium vacuum (1 × 10 ⁻² mmHg), it was determined that the fragrance component was more volatilized in lyophilization.

Example  4: Redness of Jujube Powder by Drying Method

In this example, the redness of the dried jujube powder of Preparation Examples, Comparative Preparation Examples 1 and 2 was examined.

Specifically, a (red-green component) value was measured using a color difference meter (CR-300, Minolta, Osaka, Japan) to look at the color of the powder after drying.

Manufacturing example Comparative Preparation Example 1 Comparative Production Example 2 a value 4.23 3.40 3.77

As shown in Table 6, the hot-air dried jujube powder of the present invention was found to have a high redness and maintain the natural color of jujube.

Example  5: jujube powder according to powder size Rehydration

In this example, the rehydration power of the jujube powder prepared in Preparation Example was measured in the same manner as in Example 1.

Checker (㎛) Average powder size (㎛) Rehydration Power (%) 100-150 187.2 615.54 53-100 110.3 515.09 32-53 28.9 330.54 32 or less 16.0 280.7

As shown in Table 7, it was confirmed that the rehydration power is increased as the average powder size is increased in the hot-air dried jujube powder.

Claims (3)

Jujube ( Zizyphus jujuba Miller ) hot-air dried at 40 ~ 80 ℃;
Grinding the hot air dried jujube to an average particle size of 100 to 200 μm; And
The method of producing a jujube powder, characterized in that it comprises the step of maintaining the average moisture content of the crushed jujube powder to 15 ~ 25%. Jujube powder prepared by the method of claim 1,
Jujube powder, characterized in that the rehydration is 500 ~ 700%, the total polyphenol content is 2.5 ~ 3.5mg / g. A food composition comprising the jujube powder according to claim 2.

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