KR20120047607A - Condiments effervescent tablets and method for preparing the same - Google Patents

Abstract

PURPOSE: A seasoning foamed tablet capable of easily being dissolved in water, and a producing method thereof are provide to use sitologically allowed food additives and other ingredients to obtain the tablet. CONSTITUTION: A producing method of a seasoning foamed tablet comprises the following steps: mixing 5-15wt% of herb extract powder, 35-65wt% of soup base powder, and 1-10wt% of sugar alcohol to obtain a first mixture; mixing 0.1-10wt% of amino acid, 5-10wt% of flavoring agent, 0.1-10wt% of salt, 1-5wt% of food additive, and 1-5wt% of sweetener to obtain a second mixture; mixing the first and second mixtures, and adding 6-10wt% of stabilizer into the mixture; and adding 20-25wt% of foaming agent into the mixture before molding tablets using the mixture. The foaming agent is sodium bicarbonate. The stabilizer is selected from sodium stannate, fumaric acid sodium, or D-L malic acid.

Description

Condiments effervescent tablets and method for preparing the same}

The present invention relates to a seasoning effervescent tablets and a method for preparing the same, and more particularly, it is possible to easily formulate seasonings that can easily reproduce a standardized taste into effervescent tablets in tablet form and to dissolve them in water to easily use them as aqueous solutions. The present invention relates to a seasoning effervescent tablet and a preparation method thereof.

In general, effervescent tablets are tablet-type formulations. When the effervescent tablets are added to water, the effervescent tablets dissolve while bubbling in water, and the components of the conventional tablets are present in the aqueous solution. You can easily consume the ingredients.

Such effervescent tablets are widely used in food and medicine fields because they can be easily consumed anywhere with water, and also contain components that can be used as detergents in the effervescent tablets. Therefore, it is widely used in the health and environment field.

As mentioned above, effervescent tablets are widely used in the food, medicine, health and environment fields, but relatively little are still used in the food field.

On the other hand, in order to be able to easily reproduce the standardized taste as a seasoning material, the seasoning of the finished product is provided by vacuum packaging in a concentrated paste. However, the stew seasoning and finished stew on the concentrated paste have a disadvantage in that they take up a lot of volume and weight in distribution. In addition, seasoning materials and broths also flow during use, and there is waste of food and drink due to the material remaining in the pouch even after the contents are taken out.

In another form, the seasoning material is lyophilized to provide a powdered soup, but the powder is difficult to disperse during storage and use, which makes it difficult to use the proper amount.

To solve this problem, there is a need for a new form of seasoning that is simple to distribute and use and that does not have difficulty in quantitative use even when not individually packaged.

Therefore, the inventors of the present invention is based on the soup base (bsae) used as a spice as a main material, and tableting is easy by tableting by appropriately mixing the food additives, stabilizers, sweeteners, salts, flavors, foaming agents allowed to be used as food excipients, It is to provide a seasoning effervescent tablet and a method for preparing the same that can be easily dissolved when dissolved in water.

The present invention provides a seasoning effervescent tablet and its manufacturing method that is easy to distribute, store and use, and does not have the inconvenience of dispersing the powder during use, even when not individually packaged, and has no difficulty in using a fixed amount.

Hereinafter, the present invention will be described in detail.

The present invention

(1) mixing a herb extract powder, a soup base (bsae) and a sugar alcohol to obtain a first mixture, and separately from obtaining a first mixture, an amino acid, a flavor, a salt, a food additive, and a sweetener to obtain a second mixture. Wow,

(2) mixing the first mixture and the second mixture and then adding 6-10 wt% of the stabilizer to the mixture to mix;

(3) adding 20 to 25% by weight of a blowing agent to the mixture to which the stabilizer is added by step (2), and then mixing the mixture;

(4) It provides a method for producing seasoning effervescent tablets comprising the step of tableting the mixture to which the blowing agent is added by the step (3).

In the present invention, the first mixture is prepared by mixing 5-15% by weight of the herb extract powder, 35-65% by weight of the base (bsae), 1-10% by weight of sugar alcohol.

In the present invention, the herb extract may be dried and powdered to obtain a herb extract powder. As an example of the extraction method for extracting herbs in the present invention can be used a hot water extraction method using hot water, a solvent extraction method using a solvent such as ethanol. Meanwhile, the herb extract extracted by the extraction method may be concentrated to use a concentrate of 30 to 45 brix. Herb extract obtained by the extraction method as described above may be dried and powdered to formulate in a powder form that is easy to tablet. At this time, the drying method may be powdered herb extract using hot air drying, freeze drying or spray drying.

Extraction conditions of the hot water extraction method or solvent extraction method may be carried out using conditions widely used in the food-related field.

As an example of such extraction conditions, hot water extraction method for 10 to 60 minutes extraction in hot water of 80 to 100 ℃ or solvent extraction method for 10 to 60 minutes extraction in ethanol at 40 to 50 ℃ can be used. In addition, as an example of the drying conditions for obtaining the herb extract from the herb using a hot water extraction method or a solvent extraction method and drying it, hot air drying in hot air of 60 to 80 ℃, or freeze-drying or spray dryer at -10 ℃ to -30 ℃ Herbal extracts may be powdered by spray drying.

In obtaining the herb extract by using the hot water extraction method or the solvent extraction method, and then drying the herb extract to obtain the herb extract powder, the extraction conditions of the herb or the drying condition of the herb extract is determined by those skilled in the art. You can choose to use the enemy. In the present invention, the extraction conditions of the herbs and drying conditions of the herb extract is not an essential component in the present invention will be omitted below.

In the present invention, the sugar alcohol has a component exhibiting sweetness, and has a characteristic different from the sweetener commonly used. For example, sugar alcohols are stable under acidic conditions, do not change in the range of pH 2 to 10, have moderate solubility, exhibit indigestion in the intestine, and can be added to various foods as low calorie substances of about 2.0 to 2.4 kcal / g. As a food material, it is widely used as a low-calorie, obesity prevention and sugar substitute sweetener for diabetics. Examples of such sugar alcohols in the present invention include mannitol, sorbitol, maltitol, xylitol, erythritol, lactitol, glycitol, glicitol, and ribitol. One or more selected from galactitol can be used.

In the present invention, any salt may be used as long as the salt added in order to contain a suitable salt in the effervescent tablet can be used conventionally in food science. In the present invention, as one example of such a salt, any one or more selected from potassium chloride (Potassium Chloride, KCl) and sodium chloride (NaCl) may be used.

Food additives added to improve the functionality of the effervescent tablets can be used as long as they can be used conventionally in food science. As an example of such a food additive in the present invention, sodium gluconate (C ₆ H ₁₁ O ₇ Na) may be used.

Amino acids that can be used as protein sources as other essential components in the present invention are taurine, aspartic acid, threonine, serine, glutamic acid, proline (Proline), Glycine, Alanine, Cysteine, Valine, Methionine, Isoleucine, Tyrosine, Phenylalanine, Tryptophane, Lysine (Lysine), histidine (Histidine), arginine (Arginine) any one or more selected may be used.

The sweetening agent added in order to improve a taste-functionality in effervescent tablet can be used as long as it can be used in food. As an example of such a sweetener in the present invention, any one or more selected from aspartame, sugar, saccharin, acesulfame potassium, stevioside, glucose, fructose and sugar may be used.

In preparing the foamed tablet according to the present invention, in order to achieve the object of the present invention, it is preferable to first obtain the first mixture in step (1), and then to obtain the second mixture in step (1) and then mix the respective mixtures. . At this time, in order to produce a foamed tablet in accordance with the object of the present invention (1) in the process, the herb extract powder, soup base (bsae), sugar alcohol bar, herb extract powder 5 to 15% by weight, soup It is preferable to mix 35-65 weight% of bases and 1-10 weight% of sugar alcohols, and to obtain a 1st mixture. In addition, the amino acid, flavoring, salt, food additives, and sweeteners are mixed with respect to various contents in step (1), and 0.1 to 10% by weight of amino acid, 5 to 10% by weight of flavor, 0.1 to 10% by weight of salt, food additive 1 It is good to mix 2 to 5 weight% and 1 to 5 weight% of sweeteners, and to obtain a 2nd mixture.

In the above (2) step

The mixture is stabilized by mixing the first mixture and the second mixture and then adding 6 to 10% by weight of a stabilizer which can be used for food production. In the step (2), if the stabilizer is used below the above-mentioned numerical range, there is no meaning of using the stabilizer. If the stabilizer is used above the above-mentioned numerical range, there is a concern that the time for dissolving the expanded tablet in water may increase. Therefore, the stabilizer in the step (2) is preferably used within the above-described numerical range. The stabilizer used in the step (2) can be used as long as it can be used in food. As an example of such a stabilizer in the present invention can be used as a stabilizer in food production, any one or more selected from sodium Tartrate (Sodium Tartrate), Sodium Fumarate (Mono Sodium Fumarate), D-L malic acid with good solubility in water.

In the above (3) process

In step (2), 20 to 25% by weight of a blowing agent may be added to the mixture to which the stabilizer is added, followed by mixing so that the foamed tablet may have foamability dissolved in water. In the step (3), if the blowing agent is used below the above-mentioned numerical range, there is no meaning of using the blowing agent, and if the blowing agent is used above the above-mentioned numerical range, there is a problem that it takes a long time to dissolve when the foaming tablet is dissolved in water. have. Therefore, the blowing agent in the step (3) is preferably used within the above-described numerical range. The foaming agent used in the above (3) step can be used as long as it can be used in food. As an example of such a blowing agent in the present invention, sodium bicarbonate (NaHCO ₃ ) may be used.

In the above (4) step

In step (3), the foaming agent is added, and the mixture in which the foamed tablet composition is mixed may be foamed by tableting using a tableting machine. At this time, when tableting the foamed tablet composition including the foaming agent, the tableting conditions may be prepared using the conditions generally used in manufacturing foamed tablets. As an example of such tableting conditions, a foamed tablet can be obtained by tableting with a tableting machine such as a single tableting machine at a temperature of 22 to 24 ° C and a relative humidity of 10 to 30%.

Seasoning effervescent tablets according to the present invention is a new form that is easy to use as a seasoning material and is not difficult to use the quantitative, even if not individually packaged, there is an advantage that it is easy to distribute and store.

In addition, the seasoning effervescent tablet according to the present invention will contribute to the development of the instant food that can achieve the convenience of the cooking process as well as the advantage of being able to easily enjoy the unique flavor of the seasoning and the soup taste as an instant seasoning material.

Hereinafter, the content of the present invention will be described in detail through Examples, Comparative Examples and Test Examples. However, these are only examples for describing the present invention in more detail, and the scope of the present invention is not limited thereto.

[ Example ]

Seasoning foamed tablets were prepared using the following procedure.

The first mixture was prepared by mixing 5.5% by weight of the herb extract, 46.5% by weight of the soup base, and 5.5% by weight of mannitol. Apart from the first mixture, 1% by weight of taurine, 4% by weight of pineapple flavor, 4% by weight of apple flavor, 0.3% by weight of potassium chloride as salt, 0.2% by weight of sodium chloride, 1.3% by weight of sodium gluconate as a food additive, and aspartame as a sweetener 1.7 weight% was mixed to prepare a second mixture.

The first mixture and the second mixture were mixed and then mixed by adding 8 wt% sodium stannate as a stabilizer. 22% by weight of sodium bicarbonate was added as a blowing agent to the mixture to which the stabilizer was added, followed by mixing.

The mixture to which the blowing agent was added was compressed into a single tableting machine at a temperature of 23 ° C. and a relative humidity of 25% to prepare a round spices foamed tablet having a weight of 1000 mg, a diameter of 1.5 cm, and a thickness of 3 mm.

The herb extract powder was obtained by extracting the rosemary herb at 100 ° C. for 30 minutes and concentrating to 30 brix and then hot air drying at a temperature of 60 ° C.

[ Comparative example ]

Soup base 40.3 wt%, mannitol 10 wt%, taurine 10 wt%, pineapple flavor 5 wt%, potassium chloride 0.1 wt%, sodium chloride 0.1 wt%, sodium gluconate 3 wt%, aspartame 1.5 wt%, sodium tartrate 15 wt%, 15% by weight sodium bicarbonate was mixed.

The mixture was compressed into tablets using a single tablet at a temperature of 23 ° C. and a relative humidity of 25% to prepare circular effervescent tablets having a weight of 1000 mg, a diameter of 1.5 cm, and a thickness of 3 mm.

[ Test Example  1] ease of tableting

After the production of 100 foamed tablets by the method of Examples and Comparative Examples, the appearance of the foamed tablets was examined and the results are summarized in Table 1 below.

As can be seen from the results of Table 1, the spice foamed tablet of Example 1 has the advantage that the tableting is easier than the foamed tablet of the comparative example, the appearance is almost constant to provide a new form as a spice material.

Test Example 2 Foamed Tablet Solubility Measurement

Ten foamed tablets prepared by the methods of Examples and Comparative Examples were added to 200 ml of purified water, respectively, and the average time of dissolving the foamed tablets in purified water was measured. The results are summarized in Table 2 below.

As can be seen from the results of Table 2, the foamed tablets of the examples are shorter in time to dissolve in purified water compared to the foamed tablets of the comparative example, which is easy to use, which is difficult to use quantitatively even when not individually packaged as a seasoning material. It is the result of confirming that there is no advantage.

Claims (9)

(1) mixing the herb extract powder, soup base (bsae) and sugar alcohol to obtain a first mixture, and separately obtaining amino acids, flavors, salts, food additives, and sweeteners to obtain a second mixture separately from obtaining the first mixture. Wow,
(2) mixing the first mixture and the second mixture and then adding 6-10 wt% of the stabilizer to the mixture to mix;
(3) adding 20 to 25% by weight of a blowing agent to the mixture to which the stabilizer is added by step (2), and then mixing the mixture;
(4) The method of producing a seasoning effervescent tablet characterized in that it comprises the step of tableting the mixture to which the blowing agent is added by the step (3). The method of claim 1,
The first mixture is 5 to 15% by weight of the herb extract powder, 35 to 65% by weight of the base (bsae), 1 to 10% by weight of sugar alcohol is prepared by mixing the effervescent tablets. The method of claim 2,
The sugar alcohol is mannitol, sorbitol, maltitol, xylitol, erythritol, lactitol, glycitol, ribitol, galactitol, any one or more seasoning effervescent tablet manufacturing method. The method of claim 1,
The second mixture is prepared by mixing 0.1-10% by weight of amino acids, 5-10% by weight, 0.1-10% by weight of salt, 1-5% by weight of food additives, and 1-5% by weight of sweeteners. . The method of claim 4, wherein
The amino acid is a spice foam of any one or more selected from taurine, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cysteine, valine, methionine, isoleucine, tyrosine, phenylalanine, tryptophan, lysine, histidine, arginine Definition Manufacturing Method. The method of claim 1,
The sweetener is a method for preparing a seasoning effervescent tablet is any one or more selected from aspartame, sugar, saccharin, acesulfame potassium, stevioside, glucose, fructose, sugar. The method of claim 1,
The foaming agent is a method of producing a seasoning effervescent tablet is sodium bicarbonate. The method of claim 1,
The stabilizer is a method for preparing seasoning effervescent tablets of any one or more selected from sodium tartarate, sodium fumarate, DL malic acid. Spiced effervescent tablet manufactured by the method of any one of Claims 1-8.