KR20160058238A

KR20160058238A - Manufacturing method for ripened persimmon puree powder

Info

Publication number: KR20160058238A
Application number: KR1020140156399A
Authority: KR
Inventors: 은종방
Original assignee: 영암군
Priority date: 2014-11-11
Filing date: 2014-11-11
Publication date: 2016-05-25

Abstract

The present invention provides a method for preparing ripe persimmon puree powder, the method comprising: a pre-treatment step for spray drying; and a step of spray drying ripe persimmon puree. According to the method for preparing ripe persimmon puree powder of the present invention, a spray drying method is employed, thereby preparing the ripe persimmon puree powder with reduced preparation costs and excellent distribution and storage. The ripe persimmon puree powder is used as a raw material for secondary processing and production, and the ripe persimmon puree powder can be favorably used in the development of various products.

Description

{Manufacturing method for ripened persimmon puree powder}

More particularly, the present invention relates to a method of powdering Hongxi puree using a spray dryer.

It is one of fruits preferred by Korean people because it is strong in sweetness. As the use of fertilizer and pesticide is less and palatability is higher than other fruits, production is increasing every year. The kinds of persimmon are classified into persimmon and persimmon. The taste of persimmon itself is difficult to be edible because of the taste of persimmon itself. Therefore, it can be consumed after removing the bad taste by methods such as dehydration or drying (49%), 34%) and persimmon vinegar (11%). Among them, it is well known for its functional flavor components as well as its unique flavor and unique color.

The storage stability of the persimmon is lower than other fruits such as apples and pears. As with other fruits and vegetables, it is difficult to stabilize prices due to temporary shipment at harvest time. In addition, when the harvest days are short, quality deterioration due to respiration and evaporation occurs. Therefore, it is necessary to process the senses to control the volume and segregate the market of non - commodities. Hyundai has been pursuing a change in dietary patterns and convenience for living in accordance with the increase in income, so that the demand for gaze food and processed food has increased, and even if the price is rather high, it is looking for a good quality product.

On the other hand, a spraying vessel refers to spraying the coating material into a material to be hydrated, then dispersing it in a target material and spraying the mixture into a high-temperature chamber. It is the oldest commercialized method of microencapsulation, It is used for the purpose. The advantage of the spray drying method is that it is inexpensive, utilizes a variety of coating materials, has excellent retention of nuclear materials, has good stability of the final product, and can be continuously produced in large quantities. It can also be applied easily at industrial sites and can be applied at low cost. The spray dried particles are characterized by their composition in the storage, management and final application.

Dried persimmons are the finished products that have been produced so far. They are dried persimmon, red pepper, gabawain, persimmon vinegar, etc., all of which have a disadvantage in terms of weight and volume, which is disadvantageous for transportation and storage. And it is becoming expensive. In addition, since the raw material such as Hongshi puree is used in the production of the secondary processed products, there are many restrictions during the processing process, so the development for improving the quality at each stage of production, processing, distribution and sales of secondary processed products need.

It is an object of the present invention to provide a method for manufacturing a red pepper puree powder which is excellent in circulation and storage for the production of secondary processed products of sparkling using a spray drying method.

In order to achieve the above object, the present invention provides a method for spray drying comprising: a pretreatment step for spray drying; And spray-drying the red pepper puree.

The method of the present invention for producing Hongxi puree powder can be used for the development of various products by preparing the Hongxi puree powder which is excellent in the reduction of manufacturing cost, distribution and storage by using the spray drying method, have.

However, the effects of the present invention are not limited to the above-mentioned effects, and other effects not mentioned can be clearly understood by those skilled in the art from the following description.

Hereinafter, the present invention will be described in detail.
The present invention provides a method of manufacturing a Hongsi puree powder comprising a pretreatment step for spray drying and spray drying the Hongsi puree.
The method of manufacturing the red pepper powder of the present invention includes 1) a pretreatment step for spray drying, and 2) spray drying the red pepper puree.
The pretreatment step for the spray drying of the step 1) includes adding the additive auxiliary agent and water to the raw material selected in 1 ') raw material selection and 2') the step 1 ').
The raw material of step 1 ') is rich in vitamins A, B, and C, and is aged for 14 to 15 days after washing with water containing a high content of minerals and functional ingredients. After removing the nipple cap, wick, seed and transparent outer membrane which have been aged, only the pulp is collected. The collected flesh of the baguette was prepared using an 80 mesh sieve and stored at 20 ° C. When preparing the powder, thaw the powder to 4. It is preferable to use Hongxi puree which does not contain additives, but it can be used variously such as Hongxi puree prepared by adding syrup for storage stability and increase according to the application before secondary processing.
In the step of adding the additive agent and water to the raw material of the step 1 '), the amount of the additive such as maltose or maltodextrin, gum arabic or glucose syrup is added to the raw material selected in the step 1' 40% is preferably added. Water is preferably added in an amount of 50 to 200% based on the weight of the raw material. As the atomizer in the spray drier rotates to form droplets and a film is formed in the droplets by the additive additive, water is evaporated in the hot heat and the solids are formed into particles, so that powder can be obtained. However, And the powder can not be obtained. If the amount of the additive additive is large, the concentration of the raw material becomes low, and there is a problem that the original taste and flavor of the material is lost. If the amount of water to be added is small, the powder can not be obtained or the yield is lowered due to the viscosity of the raw material, and if the amount of water to be added is large, drying takes a long time.
The step of spray drying the red pepper in step 2) may include a step of stirring with a 1 '' stirrer, a step of adjusting a flow rate of 2 '', a step of setting a drying temperature, a step of adjusting the rate of anatomizer 4 '' And a drying method comprising the steps of:
The step of stirring with the stirrer of the step 1 '') is preferably a process of preventing separation of the additive and water and the raw material during drying, and is preferably stirred at a rate of 6500 to 20000 rpm until the drying is completed. When the stirring speed is less than 6500 rpm, there is a problem that the raw material is not sufficiently stirred. When the stirring speed is 20000 rpm or more, there is a problem that the stirrer motor is overloaded and the service life of the apparatus is shortened.
The step of controlling the flow rate of the step 2 '' is a step of moving the raw material to the chamber of the spray dryer, and is preferably performed at a rate of 12 ml / min to 24 ml / min. If the flow rate is less than 12 ml / min, there is a problem of lengthening the drying process. If the flow rate exceeds 24 ml / min, the flow rate of the raw material is faster than the time of drying, Or the yield is low.
The step of controlling the atomizer speed in the step 3 '' is spraying the raw material to the chamber of the spray dryer, and it is preferable to spray until the drying is completed at a speed of 7000 to 12000 rpm. When the speed is less than 7000 rpm, the speed of the raw material flowing through the sprayed powder is faster than the time of drying the powder, which may result in failure to form powder or yield. When the speed exceeds 12000 rpm, the atomizer motor is overloaded There is a problem that the lifetime of the battery is shortened.
The drying temperature setting step of step 4 '' is preferably performed at 120-170 by obtaining the powder by evaporating the moisture of the raw material. If the temperature is less than 120, there is a problem that the water is not evaporated and the powder is not formed or sticks to the wall of the chamber and the yield is lowered. When the temperature exceeds 170, There is a problem.

Hereinafter, the present invention will be described in detail with reference to examples.

It is to be understood, however, that the following examples are intended to assist the understanding of the present invention and are not intended to limit the scope of the present invention.

Example 1

Characterization of Hongsei puree powder

<1-1> Analysis of water content and water activity of Hongxi puree powder

In Example 1-1, the content of maltodextrin was changed to 15%, 20%, and 25% as an additive additive, and the moisture content and water activity of the spray-dried red pepper powder were measured.

As a result, water content and water activity were decreased as shown in Table 1 below. As the amount of the additive agent added to the raw material increases, the moisture content of the raw material decreases and the moisture content of the powder decreases, and the water activity is also the same as the moisture content.

Amount of maltodextrin added Water content (%) Water activity 15% 3.423 ± 0.075 ^a 0.105 ± 0.003 ^a 20% 2.686 + 0.067 ^b 0.072 ± 0.004 ^b 25% 2.438 + 0.048 ^c 0.063 ± 0.002 ^c

Amount of maltodextrin added: The amount added to the weight of Hongxi puree

^ac : Significant difference between values of the same column at p value of 0.05 or less

Example 2

<2-1> Hongsi Puree Powder soluble solids, pH analysis

The solids content and pH of the spray dried Hongsi puree powder were measured in the same manner as in Example <1-1>.

As a result, as shown in Table 2, there was no significant difference in soluble solids, and pH was decreased. The solubility of the solids was considered to be insignificant due to the insignificant increase in the amount of the additive. The pH of the solids was lower than that of the raw material, Hongshi puree.

Amount of maltodextrin added Soluble solids (° Brix) pH 15% 98,000 + 0.000 ^NS 5.173 + 0.050 ^a 20% 98.667 ± 1.155 5.037 + 0.038 ^b 25% 99.333 + 1.115 4.923 0.025 ^c

Amount of maltodextrin added: The amount added to the weight of Hongxi puree

^NS : Significant difference in value of same column at p value less than 0.05

Example 3

<2-1> Hongsi Puree Analysis of powder water solubility index, water absorption index

The water-solubility index and water absorption index of the spray-dried Hongx purée powder were measured in the same manner as in Example <1-1>.

As a result, as shown in Table 3 below, the water solubility index seems to increase as the amount of the high solubility additive increases, and as the amount of the additive having a high solubility increases, the powder does not adsorb moisture and dissolves Respectively. Generally, the water solubility index and the water absorption index are important processing aptitude factors of the powder. The higher the water solubility index and the lower the water absorption index, the better the powder

Amount of maltodextrin added Moisture Adsorption Index (g / g) Water Solubility Index (%) 15% 4.106 + 0.023 ^a 56.448 ± 0.154 ^c 20% 3.909 ± 0.018 ^b 57.463 + 0.192 ^b 25% 3.606 + 0.040 ^c 60.504 + 0.180 ^a

Amount of maltodextrin added: The amount added to the weight of Hongxi puree

Example 4

<2-3> Hongsi Puree Powder chromaticity analysis

The chromaticity of the spray-dried red pepper powder was measured in the same manner as in Example <1-1>.

As a result, as shown in Table 4, it can be seen that as the amount of the additive agent increases, the lightness increases and the degree of redness and yellowness decreases. This is due to the increase in the amount of the white additive auxiliary among the components constituting the powder.

Amount of maltodextrin added brightness Redness Yellowness 15% 62.383 + 0.468 ^c 14.520 +/- 0.265 ^a 34.475 ± 0.402 ^a 20% 66.140 + - 0.200 ^b 12.257 + - 0.255 ^b 33.283 + - 0.483 ^b 25% 71.373 + - 0.405 ^a 11.627 + - 0.389 ^c 32.250 + - 0.183 ^c

Amount of maltodextrin added: The amount added to the weight of Hongxi puree

Example 5

<2-4> Hongsi Puree Powder yield analysis

The yield of the spray dried Hongxi puree powder was measured in the same manner as in Example <1-1>.

As a result, it was confirmed that a red pepper powder was formed as shown in Fig.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be taken by way of example, As appropriate.

Claims

The pretreatment step for spray drying
Selecting a raw material for Hongxi puree prepared by adding Hongxi puree or syrup;
Adding an additive aid such as maltose or maltodextrin or gum arabic or glucose syrup in an amount of 5 to 40% based on the weight of the selected raw material;
And adding 50 to 200% of water to the weight of the selected raw material.

The step of spray drying the Hongxi puree
Homogenizing with a stirrer at a speed of 6500 to 20,000 rpm;
A flow rate adjustment step at a rate of 12 mL / min to 24 mL / min;
An atomizer speed adjustment step of 7000 to 12000 rpm;
Characterized in that it comprises a drying temperature setting step of 120 to 170