KR20150033853A - Method for preparing functional sugar using jaggery - Google Patents

Abstract

The present invention relates to a method for manufacturing functional sugars with rich nutritious ingredients by adding vitamins, dietary fibers and plant proteins to Jaggery. The functional sugar manufactured by the method is reinforced with vitamins, dietary fibers and plant proteins, which Jaggery lacks of. Therefore, the functional can be used as a substitute for ordinary sugar because the added ingredients can contribute to excellent food functionality.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for preparing a functional sugar using a re-

The present invention relates to a method for preparing functional sugars using re-distillation, and more particularly, to a method for preparing functional sugars having nutritional components by adding vitamins, dietary fiber and plant proteins to the distances.

Sugar is an energy source of human body and it is a carbohydrate with glucose and fructose. It is quickly absorbed into the body and is widely used for juice and various beverages because of its excellent solubility. Sugar is the most commonly used small grain purity of high purity, unique flavor to enhance the flavor of confectionery, baking and white sugar used for baking, contains minerals and unique flavor of raw sugar remains unique flavor It is used for brown sugar, brown sugar, ice cream, gum, confectionery, etc., which is made into brown sugar, square shape, liquefied sugar used for coffee and tea, Of ice sugar.

Sugar is produced by importing raw sugar made from sugar cane, washing raw sugar, removing (non-sugar) components that are not sugar components, and filtering. Then, after the crystallization step of the powder particles, it becomes a white sugar. When the first white sugar production process is continued, the color of sugar changes to brown by heat, so that yellow sugar, brown sugar and the like are produced.

Sugar is a source of carbohydrates, one of the three major nutrients, and nutritionally useful. However, calcium deficiency is due to the following reasons. Our body is always kept weak alkaline pH 7.2 ~ 7.4. However, when our body leans toward acid, the immune power is lowered and the wound is not easily healed. Frequent ingestion of sugar causes the blood to become acidic and, in order to neutralize it, calcium is taken out of our body's alkaline component. In other words, every time you eat food containing sugar, calcium will also come out. And sugar has a short digestive process and is quickly absorbed, causing blood sugar to rise rapidly. When insulin is secreted to lower the ascending blood sugar, and excess secretion of insulin occurs, the blood sugar rapidly falls, resulting in nervous unstable symptoms and sharpness such as sharpness. Also, when consuming sugar as a food, we use vitamins and minerals, which are nutrients in the food itself. However, when consuming sugar, we need many vitamins, minerals and minerals to dissolve sugar in our body and absorb it. . Therefore, since vitamins and minerals are used more than necessary, there arises a problem of insufficient vitamins and minerals. Therefore, the development of a new functional sugar that can replace sugar is required.

Jaggery is the most widely used sweetener in India and is a traditional unrefined sugar consumed in Asia, Africa, Latin America and the Caribbean. The distillation is produced from sugarcane or palm juice in concentrated form without separating molasses or crystals and has a golden brown color. The re-distillation contains about 50% sucrose, 20% phosgene and other insoluble components such as ash, protein and fiber. Normally, sugar treats sugar cane chemically, so all nutrients are removed, but the re-distillation is made by sucking sugarcane or palm juice without chemical treatment, so natural minerals contain more than 50 times more sugar than sugar. In addition, the sugar contained in refined sugar is the simplest form. As soon as it enters the body, it is immediately absorbed from the blood vessels and releases energy at once. However, since the sugar and minerals are mixed, the sugar chain has a relatively long chain The body is absorbed at a slow rate of absorption and thus slowly emits energy to the body better than sugar. This distance is called 'medicinal sugar'.

Re-distance is useful for people with anemia and pregnant women who are rich in iron, and have a relatively low sodium content, which is useful for controlling blood pressure. In addition, re-distance is effective in lowering the moisture content of the body, which is good for diet, and is rich in antioxidants and is useful for removing free radicals. Moreover, re-distillation also cleanses the body and acts as an extinguishing agent.

Accordingly, the inventors of the present invention confirmed that it is possible to produce functional sugar which is more beneficial to the body by reinforcing several components to the re-distance while studying the usefulness of re-distance, and completed the present invention.

Accordingly, an object of the present invention is to provide a method for producing sugar having excellent functionality and functionality.

In order to achieve the above-mentioned object, the present invention provides a method for producing a granulated product, comprising the steps of: (1) pulverizing and pulverizing a jaggery; (2) mixing at least one selected from the group consisting of vitamins A, C, D, E, K, thiamine, niacin, vitamin B6, folic acid, vitamin B12 and pantothenic acid into the re-distance powder; And (3) mixing the dietary fiber with the mixture.

The functional sugar prepared by the method of the present invention can provide superior functional effects through not only the re-distance itself but also the above-mentioned added components by reinforcing vitamins, dietary fiber and plant proteins lacking in re-distance, . ≪ / RTI >

The present invention provides a method for producing functional sugar using re-distance.

As used herein, the term " jaggery " refers to unrefined sugar which is the most widely used in India, and unlike conventional refined sugar, it is not chemically treated and contains many nutrients that are useful. The distillation is used as a sweetener in Asia, Africa, and Latin America, but there is no known method for producing functional sugar from this. The present invention provides a method of making functional sugars that can be used as a substitute for sugar using the above distance.

The process for preparing functional sugars of the present invention comprises the following steps:

(1) crushing and pulverizing the jaggery;

(2) mixing at least one selected from the group consisting of vitamins A, C, D, E, K, thiamine, niacin, vitamin B6, folic acid, vitamin B12 and pantothenic acid into the re-distance powder; And

(3) mixing the dietary fiber with the mixture.

In the method of the present invention, step (1) is a step of pulverizing and pulverizing the re-distance. Generally, re-distrubution which is commercially available from India etc. is in the form of a lump. However, since it is difficult to directly use such a lump shape, in this step, the re-distance is pulverized using a pulverizer for use as sugar. The pulverization may be carried out using a pulverizer usually used for adjusting the particles of sugar, and it is preferable to pulverize the pulverizer to a range of 0.3 to 0.5 mm which is the standard sugar granule size.

In the method of the present invention, step (2) comprises mixing at least one selected from the group consisting of vitamins A, C, D, E, K, thiamine, niacin, vitamin B6, folic acid, vitamin B12 and pantothenic acid .

The distance is much higher than that of sugar, but the vitamins are relatively insufficient in comparison with sugars in the whole composition. In addition, vitamin D is required to dissolve and absorb sugar when consumed. Therefore, at this stage, vitamins are supplemented in terms of nutrition. Examples of vitamins that can be used in the above step include, but are not limited to, vitamins A, C, D, E, K, thiamine, niacin, vitamin B6, folic acid, vitamin B12 or pantothenic acid.

Vitamin A is also called retinol, which promotes eye nutrition, promotes growth, maintains normal vision and promotes skin health. Vitamin C acts to inhibit skin elasticity, skin whitening effect, stain and freckles. Vitamin D plays a role in calcium in the bones and teeth. Vitamin E normalizes the function of the meat and enhances reproductive function. Vitamin K plays a role in preventing osteoporosis and preventing bone maintenance and fracture. Thiamin, also called vitamin B1, is involved in food metabolism, energy production for cell function, and nerve stimulation delivery. Niacin, also called vitamin B3, is needed for food metabolism, energy production, fatty acid and nucleic acid production, and oxygen transport to the blood. Vitamin B6 prevents the swelling of the face, hands, and feet regardless of kidney function. Folic acid prevents ulcers in the mucous membranes in the mouth, enhances memory and helps healthy brain activity. Vitamin B12 eliminates depression, anxiety, nervousness, improves concentration and memory, improves immune function and prevents cancer. Pantothenic acid, also called vitamin B5, plays a role in energy production, adrenal hormone and red blood cells.

These vitamins can be included in the recommended daily dose of adults based on a 50 g re-distance referenced to the recommended daily dose of sugar (50 g) for adults. Preferably, the amount of vitamin A is from 350 to 1,050 μg, the amount of vitamin C is from 50 to 150 mg, the amount of vitamin D is from 5 to 15 μg, the amount of vitamin E is from 0.5 to 1.5 mg, the amount of vitamin K is from 37.5 to 112.5 μg, 0.6 to 1.8 mg of niacin, 0.75 to 2.25 mg of vitamin B6, 200 to 600 μg of folic acid, 1.2 to 3.6 μg of vitamin B12, or 2.5 to 7.5 mg of pantothenic acid. More preferably, 700 g of vitamin A, 100 mg of vitamin C, 10 mg of vitamin D, 1 mg of vitamin E, 75 mg of vitamin K, 1.2 mg of thiamine, 16 mg of niacin, 16 mg of vitamin A, B6 at 1.5 mg, folic acid at 400 μg, vitamin B12 at 2.4 μg, or pantothenic acid at 5 mg. In one embodiment of the invention, 700 g of vitamin A, 100 mg of vitamin C, 10 mg of vitamin D, 1 mg of vitamin E, 75 mg of vitamin K, 1.2 mg of thiamine, 16 mg of niacin, 1.5 mg of vitamin B6 , 400 μg of folic acid, 2.4 μg of vitamin B12, and 5 mg of pantothenic acid.

When adding vitamins to sugar, there is a problem that the sensibility is remarkably lowered and a slight taste is generated. However, when vitamin is added to the distance, the sensibility is not lowered and the possibility of occurrence of taste is not high.

In the method of the present invention, step (3) is a step of mixing dietary fiber into the mixture of step (2). Examples of the dietary fiber used in the above step include, but are not limited to, potato powder, indigestible maltodextrin or kelp powder. The dietary fiber can impart its functionality to sugar and weaken the strength of the flavor caused by the addition of the vitamin. When the vitamin is added in step (2), some flavor is generated depending on the type of vitamin, but the flavor can be masked by adding dietary fiber in step (3). The dietary fiber may be included in an amount of 10 to 20 g, which corresponds to about 50% of the adult recommended daily amount based on 50 g of re-distance. In a preferred embodiment, the dietary fiber is added in an amount of 10 g based on a distance of 50 g. Despite the addition of dietary fiber, the re-distillation of the present invention maintains good functionality.

The method of the present invention may further comprise mixing the vegetable protein after step (3). The vegetable protein may be soy protein or wheat gluten, but is not limited thereto. By adding the vegetable protein, it is possible to reinforce the insufficient protein component in the re-distance. The vegetable protein may be included in an amount of 2.5 to 7.5 g, which is about 5 to 15% of the adult recommended daily amount based on the 50-g distance.

The method of the present invention may further comprise the step of mixing the alumium curry powder or the hicamea powder after the step (4).

The Allium hukari powder and Hikama powder can reinforce the fiber component insufficient in the distance.

The Allium hookeri is a perennial plant with lily lily and is a kind of herb originating in Siberia, Europe, Japan, Hokkaido and the like. It is 20 ~ 30cm in height, small, and looks like a small wave. It is known as a leek of the West, and it is often used as a spice in Western food cooking due to its unique fragrance. Allium fucry is rich in protein, calcium, iron, vitamin B and C, is easy to digest, is effective in preventing anemia, and has been known to cause blood circulation. In particular, it is known that allium hukari contains six times as much sulfur as garlic, thus preventing skin aging and exhibiting anticancer effects. In addition, allium hukaryu has a lot of fiber, so it helps not only cleanse blood, but also stimulates bowel movements.

The Hikama is a vine plant of soybean which origin is South America and is called yambin. Hikama is a nutrient-rich plant to be selected as the best health food in the world by the American Internet media Huffington Post. Hikama is high in fiber content, helps digestion and helps constipation.

The Allium hukari powder and Hikama powder are obtained by harvesting Allium hukari and Hikoma, respectively, and then pulverizing them using a conventional pulverizer. Alternatively, Allium hukari and Hikoma are dissolved in a solvent (for example, water) , Followed by lyophilization, spray drying and the like.

The alumium hukry powder or the hicame powder may be contained in an amount of 0.5 to 2.5 g based on 50 g of the distance.

Meanwhile, the present invention provides a functional sugar using the re-distance produced by the above-described method. In one embodiment, the functional sugars include re-distillation, vitamins, and dietary fiber. In another embodiment, the functional sugars include re-distance, vitamins, dietary fiber and vegetable proteins. The constituent components are as described in the production method.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples. However, the present invention is not intended to be limited by the scope of the present invention.

Example  1 to 11: vitamins containing Distance  Preparation of powder

PVK Jagannadha Rao et al., Indian Journal of Traditional Knowledge, Vol. 6 (1), January 2007, pp. 95-102], the re-distance and sugar have the composition shown in Table 1 below.

Distance Sugar Sucrose 65-85 99.5 Reducing sugar 10-15 - Protein (g) 0.4 - Fat (g) 0.1 - Total minerals 0.6-1.0 0.05 Calcium (mg) 8.0 - Phosphorus (mg) 4.0 - Iron (mg) 11 - Moisture (g) 3-10 0.2-0.4 calorie 383 398

As shown in the above table, the re-distillation is superior in terms of nutrition because the sucrose content is lower than that of sugar and the minerals are contained much more. However, re-distance also lacks carbohydrates other than vitamins, proteins and sugars. Therefore, in this example, an experiment was conducted to supplement vitamins by adding a certain amount of vitamin to the distance.

A re-distance mass of 99% purity was purchased from AGRO Delhi (India) and was pulverized using a pulverizer to obtain a re-distance powder. Thereafter, the above-mentioned powders were mixed with one kind of vitamins having the compositions shown in Tables 2 and 3 below to prepare the functional sugars of Examples 1 to 11.

At this time, considering the fact that the recommendation amount of adult sugar per day is 50 g (Korean Nutrition Society), the re - distance content was set to 50 g, and the content of vitamins was also set according to the recommended daily dose.

Example 1 Example 2 Example 3 Example 4 Example 5 Distance (g) 50 50 50 50 50 Vitamin A (μg) 700 - - - - Vitamin C (mg) - 100 - - - Vitamin D (μg) - - 10 - - Vitamin E (mg) - - - One - Vitamin K (μg) - - - - 75 Thiamine (mg) - - - - - Niacin (mg) - - - - - Vitamin B6 (mg) - - - - - Folic acid (μg) - - - - - Vitamin B12 (μg) - - - - - Pantothenic acid (mg) - - - - -

Example 6 Example 7 Example 8 Example 9 Example 10 Example 11 Distance (g) 50 50 50 50 50 50 Vitamin A (μg) - - - - - - Vitamin C (mg) - - - - - - Vitamin D (μg) - - - - - - Vitamin E (mg) - - - - - - Vitamin K (μg) - - - - - - Thiamine (mg) 1.2 - - - - - Niacin (mg) - 16 - - - - Vitamin B6 (mg) - - 1.5 - - - Folic acid (μg) - - - 400 - - Vitamin B12 (μg) - - - - 2.4 - Pantothenic acid (mg) - - - - - 5

Comparative Example  1 to 11: Production of sugar containing vitamins

In Examples 1 to 11, the procedures of Examples 1 to 11 were repeated, except that the same amount of sugar was used instead of the re-distance, to prepare the sugar of Comparative Examples 1 to 11.

Experimental Example  1: Sensory evaluation

Twenty specialist sensory agents were evaluated for taste and flavor according to the following criteria on a scale of 5 on the re-distance powder of Examples 1 to 11 and the sugar of Comparative Examples 1 to 11. For comparison, sensory evaluation was carried out with the addition of vitamins and sugar. The results are shown in Table 4 below.

(1) taste

- 5 points: Very good

- 4 points: Good

- 3 points: Normal

- 2 points: Not good

- 1 point: Not very good

(2) Miscellaneous

Strong / Slightly / None

flavor Affection Distance 4.5 none Sugar 4.7 none Example 1 4.4 none Example 2 4.3 none Example 3 4.3 none Example 4 4.4 Has a little Example 5 4.5 none Example 6 4.2 none Example 7 4.4 none Example 8 4.3 none Example 9 4.2 none Example 10 4.3 none Example 11 4.2 Has a little Comparative Example 1 3.7 none Comparative Example 2 3.5 none Comparative Example 3 3.5 none Comparative Example 4 3.6 Has a little Comparative Example 5 3.4 Has a little Comparative Example 6 3.3 none Comparative Example 7 3.5 none Comparative Example 8 3.6 Has a little Comparative Example 9 3.4 none Comparative Example 10 3.3 Has a little Comparative Example 11 3.5 Has a little

As shown in Table 4, when the vitamins were added to the distance, the taste slightly decreased compared to the distance itself, but not significantly. However, some of the vitamins seemed to have some flavor. In addition, the addition of vitamins to sugar significantly decreased the taste, and some vitamins seemed to have a slight taste. However, even if the same vitamins were used, the decrease in taste or the taste was less in the distance than the sugar, and it was judged that the distance itself masked the caramel flavor with weak caramel flavor.

The results show that, unlike sugar, there is no significant change in the sensory properties even when vitamin is added to the distance, and a method for masking the taste of some vitamins is required.

Example  ≪ / RTI > 12 to 21: Distance  Preparation of powder

Vitamins were prepared in various combinations as shown in Tables 5 and 6 to prepare re-distance powders.

Example 12 Example 13 Example 14 Example 15 Example 16 Distance (g) 50 50 50 50 Vitamin A (μg) 700 - - - - Vitamin C (mg) 100 100 - - 100 Vitamin D (μg) - 10 - - Vitamin E (mg) - - One - Vitamin K (μg) - - 75 - Thiamine (mg) - - - 1.2 - Niacin (mg) - - - 16 - Vitamin B6 (mg) - - - - 1.5 Folic acid (μg) - - - - - Vitamin B12 (μg) - - - - - Pantothenic acid (mg) - - - - -

Example 17 Example 18 Example 19 Example 20 Example 21 Distance (g) 50 50 50 50 50 Vitamin A (μg) - - 700 700 700 Vitamin C (mg) 100 100 100 100 100 Vitamin D (μg) - - - 10 10 Vitamin E (mg) - - One - One Vitamin K (μg) 75 - - - 75 Thiamine (mg) 1.2 - - 1.2 1.2 Niacin (mg) - 16 16 - 16 Vitamin B6 (mg) - - 1.5 - 1.5 Folic acid (μg) - - - 400 400 Vitamin B12 (μg) - 2.4 2.4 2.4 2.4 Pantothenic acid (mg) - 5 - - 5

Comparative Example  13: Preparation of Sugar Containing Combined Vitamins

The procedure of Example 21 was repeated except that the same amount of sugar was used instead of the re-distance in Example 21 to prepare the functional sugar of Comparative Example 12.

Experimental Example  2: Sensory evaluation

The re-distillation powders of Examples 12 to 21 and the sugar of Comparative Example 12 were evaluated for taste and flavor in the same manner as Experimental Example 1. The results are shown in Table 7 below.

flavor Affection Example 12 4.2 none Example 13 4.1 none Example 14 4.1 Has a little Example 15 4.0 none Example 16 4.3 none Example 17 4.2 none Example 18 4.4 Has a little Example 19 4.2 Has a little Example 20 4.1 none Example 21 4.0 Has a little Comparative Example 12 2.9 Has a little

As shown in Table 7, the redistributed powders of Examples 12 to 21 containing various vitamins still exhibited excellent functionalities, but some kinds of vitamins seemed to have weak flavor. On the other hand, the sugar of Comparative Example 12 in which various vitamins were mixed showed a remarkable decrease in taste and a slight taste was also felt.

The results show that the addition of vitamins to the distillation unlike ordinary sugar shows that the nutrients can be reinforced without affecting the taste.

Example  22 to 24: vitamins and dietary fiber-containing Distance  Preparation of powder

In order to reinforce the dietary fiber which is insufficient in re-distance in addition to vitamins, an experiment was conducted in which a certain amount of dietary fiber was added to the re-distance.

Specifically, according to the composition shown in Table 8 below, 10 g of a commercially available potato starch powder, indigestible maltodextrin and kelp powder were used, which corresponds to about half of daily dietary fiber recommended doses of 20 to 35 g, respectively, RTI ID = 0.0 > 24 < / RTI >

Example 22 Example 23 Example 24 Distance (g) 50 50 50 Vitamin A (μg) 700 700 700 Vitamin C (mg) 100 100 100 Vitamin D (μg) 10 10 10 Vitamin E (mg) One One One Vitamin K (μg) 75 75 75 Thiamine (mg) 1.2 1.2 1.2 Niacin (mg) 16 16 16 Vitamin B6 (mg) 1.5 1.5 1.5 Folic acid (μg) 400 400 400 Vitamin B12 (μg) 2.4 2.4 2.4 Pantothenic acid (mg) 5 5 5 Charcoal powder (g) 10 - - Indigestible maltodextrin (g) - 10 - Kelp powder (g) - - 10

Comparative Example  13 to 15: Preparation of sugar containing vitamins and dietary fiber

In Examples 22 to 24, the functional sugars of Comparative Examples 13 to 15 were prepared using sugar instead of re-distance.

Experimental Example  3: Sensory evaluation

The re-distance powder of Examples 22 to 24 and the sugar of Comparative Examples 13 to 15 were evaluated in the same manner as Experimental Example 1 to evaluate taste and flavor. The results are shown in Table 9 below.

flavor Affection Example 22 3.8 none Example 23 3.7 none Example 24 3.8 none Comparative Example 13 2.2 Has a little Comparative Example 14 2.1 Has a little Comparative Example 15 2.2 Has a little

As shown in Table 9, even when the vitamin and the dietary fiber were added, the taste of the ground powder did not deteriorate significantly. However, it was confirmed that the addition of these vitamins and dietary fiber to the sugars of Comparative Examples 14 to 16 resulted in a significant deterioration of flavor and a generation of a taste. In addition, the addition of vitamin alone resulted in the elimination of re - distance powder.

The above results show that addition of dietary fiber in addition to vitamins in addition to vitamins can reinforce nutritional components without affecting taste and can mask dietary fiber by vitamin.

Example  25 and 26: vitamins, dietary fiber and vegetable protein-containing Distance  Preparation of powder

Vitamins, and dietary fiber. In this example, a certain amount of protein was added to the re-distance.

Specifically, the re-distilled powders of Examples 25 and 26 were prepared using 5 g of soy protein and wheat gluten as the vegetable protein, each of which corresponds to about 10% of the recommended daily protein.

Example 25 Example 26 Distance (g) 50 50 Vitamin A (μg) 700 700 Vitamin C (mg) 100 100 Vitamin D (μg) 10 10 Vitamin E (mg) One One Vitamin K (μg) 75 75 Thiamine (mg) 1.2 1.2 Niacin (mg) 16 16 Vitamin B6 (mg) 1.5 1.5 Folic acid (μg) 400 400 Vitamin B12 (μg) 2.4 2.4 Pantothenic acid (mg) 5 5 Charcoal powder (g) 10 10 Soy protein (g) 5 - Flour gluten (g) - 5

Comparative Example  16 and 17: Preparation of sugar containing vitamins, dietary fiber and vegetable protein

In Examples 25 and 26, the functional sugars of Comparative Examples 16 and 17 were prepared using the same amount of sugar instead of the re-distance.

Experimental Example  4: Sensory evaluation

The re-distance powder of Examples 25 and 26 and the sugar of Comparative Examples 16 and 17 were evaluated in the same manner as Experimental Example 1 to evaluate taste and flavor. The results are shown in Table 11 below.

flavor Affection Example 25 3.6 none Example 26 3.5 none Comparative Example 16 1.9 Strong Comparative Example 17 1.8 Strong

As shown in Table 11, it was confirmed that even when the vitamins, dietary fiber and vegetable protein were added, the taste of the ground powder did not deteriorate significantly. On the other hand, the addition of vitamins, dietary fiber and vegetable protein to sugar significantly decreased the taste and showed stronger flavor.

The results show that adding vitamins, dietary fiber and vegetable proteins to the distance can reinforce the nutrients without significantly affecting taste.

Claims (6)

(1) crushing and pulverizing the jaggery;
(2) mixing at least one selected from the group consisting of vitamins A, C, D, E, K, thiamine, niacin, vitamin B6, folic acid, vitamin B12 and pantothenic acid into the re-distance powder; And
(3) mixing the dietary fiber with the mixture
≪ / RTI > wherein the method comprises the steps of:
The method according to claim 1,
And (4) mixing the plant protein with the mixture after the step (3).
3. The method of claim 2,
Further comprising the step of (5) after the step (4), mixing the mixture with an alumium aftercry powder or a hicamma powder.
The method according to claim 1,
Wherein the dietary fiber is a potato powder, an indigestible maltodextrin, or a sea tangle powder.
3. The method of claim 2,
Wherein the vegetable protein is soybean protein or flour gluten.
6. A functional sugar produced by the method of any one of claims 1 to 5.