KR20180135430A - Method of preparing powdery vinegar of aronia - Google Patents

Abstract

The present invention relates to a method for producing aronia vinegar powder. According to the present invention, precipitation does not occur during the production, and powdered vinegar can be produced with an excellent yield. In addition, the aronia vinegar powder prepared according to the present invention keeps inherent color, ensures excellent storage stability owing to low hygroscopicity, superior thermal stability, and outstanding antioxidant activities of polyphenol, thereby exhibiting excellent applicability as foods ensuring favorable preference.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method of preparing vinegar of Aronia powder,

The present invention relates to a method for producing Aronia powder vinegar. Specifically, the present invention relates to a method for producing powdered vinegar which is excellent in taste and storage stability and can maintain the inherent color of Aronia vinegar.

Vinegar contains various volatile and nonvolatile organic acids, saccharides, amino acids, and esters other than acetic acid, and has a taste that stimulates appetite and is easily decomposed in living tissues to generate calories faster than other calorie sources. It is known as food. Natural vinegar has been recognized as a functional food with researches on prevention of adult diseases such as arteriosclerosis and hypertension, bactericidal effect of food poisoning bacteria, cholesterol lowering effect, body fat reduction and fatigue recovery effect, and development for various purposes Is underway.

One of them can be used as a snack product or a beverage in a conventional food with powdered vinegar, which can contribute to an increase in vinegar consumption. In addition, compared with conventional liquid vinegar, it is possible to improve the portability or storage property, and it is expected that the utility of vinegar can be widened.

Spray drying is widely used as a method of pulverizing liquid food. However, in the step of preparing food by spray drying, drying conditions are different depending on the characteristics of the raw materials, and it is difficult to apply the conventionally known methods as they are. Therefore, there is still a need for detailed studies on the excipient, temperature, and the like necessary for preparing the powdered vinegar in consideration of the physical properties, acidity, and color of the raw vinegar.

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above problems and it is an object of the present invention to provide a powdered vinegar which has good solubility in water and the like due to its characteristic characteristics and does not cause precipitation, The present invention has been accomplished by confirming the conditions for producing the Aronia powder vinegar and the excellent effect of the Aronia powder vinegar prepared thereby.

In order to solve the above problems, water; And maltodextrin to prepare a primary mixture, and spraying and drying the primary mixture into a spray dryer to produce an Aronia powder vinegar.

The present invention also provides the Aronia powder vinegar produced according to the production method of the present invention.

According to the powdered vinegar producing method of the present invention, Aronia powder vinegar having a color inherent in Aronia vinegar can be produced without causing precipitation during production. Further, the powdered vinegar produced according to the present invention has an excellent taste and excellent heat stability, and has an effect of improving the stability and convenience of intake and storage.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing a step of producing an Aronia powder vinegar according to an embodiment of the present invention; FIG.
2 is a graph showing chromaticity of the Aronia powder vinegar prepared according to an embodiment of the present invention.
3 is a graph showing polyphenol contents of the Aronia powder vinegar prepared according to an embodiment of the present invention.
4 is a graph showing antioxidant activity of Aronia powder vinegar prepared according to an embodiment of the present invention.

The present invention relates to a method for producing Aronia powder vinegar. The Aronia powder vinegar of the present invention is prepared by mixing an excipient comprising at least one selected from the group consisting of Aronia vinegar, water and maltodextrin and gum arabic to prepare a first mixture; And spray-drying the primary mixture into a spray dryer.

In the present invention, the vinegar is one of the foods containing raw materials fermented by the strain and containing acetic acid, and may contain various volatile and nonvolatile organic acids, saccharides, amino acids and / or esters in addition to acetic acid. The kinds of vinegar produced by fermentation may differ depending on the raw materials of the vinegar, and thus the vinegar of the present invention means that the vinegar of the present invention has been fermented by using a strain of Aronia or its juice as a raw material. Unlike other raw materials, Aronia vinegar is characterized by its red color due to the inherent color of Aronia.

 The preparation method of the present invention is characterized by having low hygroscopicity and excellent thermal stability and little precipitation occurring in the vinegar manufacturing process while having little effect on the nutritional composition inherent in Aronia vinegar. The Aronia vinegar used for manufacturing is not limited to the kind and can be applied to the present invention without limitation as long as it is made using a method commonly known as a method for producing vinegar. Therefore, the Aronia vinegar which can be applied to the present invention includes all of vinegar, natural fermented vinegar, synthetic vinegar and the like.

According to one embodiment, the Aronia vinegar may be fermented with an Acetobacter pasteurianus strain.

The vinegar is generally liquid, inconvenient to carry or store, and is limited in being utilized as a popular food. In order to overcome such a problem, a vinegar having a solid form has been developed, and the powdered vinegar of the present invention means a solid vinegar such as a powder.

In the preparation of powdered vinegar, an excipient or the like is required for powdering the vinegar. In this case, the characteristics of the powdered vinegar prepared according to the type of the excipient may vary. The preparation method of the present invention is for producing Aronia powder vinegar. Even if powder is mixed with excipient, it can maintain the red color inherent in Aronia vinegar and can produce powder vinegar having excellent taste and antioxidant activity ≪ / RTI >

The preparation method of the present invention provides the preparation of a primary mixture by mixing excipients comprising at least one selected from the group consisting of Aronia vinegar, water and maltodextrin and gum arabic.

The excipient is intended to mean a substance made to give a formulation of food. In the present invention, it means a coating material capable of coating liquid vinegar in the form of microcapsules.

The excipient may be edible, preferably at least one selected from the group consisting of maltodextrin and gum arabic. A more preferred form is maltodextrin. When the excipient of the present invention is used, the red color inherent in Aronia vinegar can be maintained, and there is an advantage that precipitation does not occur when the excipient and the liquid vinegar are mixed in the process of producing the powdered vinegar, that is, when the first mixture is prepared. This is advantageous in that the production efficiency can be increased and the yield of powdered vinegar can be increased since no problems are caused by precipitates in the process of pulverization. In addition, when maltodextrin is contained as an excipient, the antioxidant ability of powdered vinegar is superior to that of other excipients.

The primary mixture is a mixture of vinegar, water and an excipient. In the present invention, it is used in combination with a liquid vinegar composition. The primary mixture may preferably contain 40 to 60 parts by weight of water and 15 to 35 parts by weight of excipient, based on 25 parts by weight of aronia vinegar. When vinegar, water and excipients are mixed in the above range to prepare liquid vinegar, powdered vinegar can be obtained at an excellent yield in production.

In addition, the primary mixture may comprise at least 25% by weight of excipients, based on the total weight of the primary mixture. Preferably at least 28% by weight, or at least 30% by weight. When the weight of the vinegar and the excipient is kept at 25 wt% or more, proper sugar content can be adjusted in the preparation of the powdered vinegar and the powder vinegar production efficiency can be improved.

The primary mixture may have a powder form through a drying process, which may preferably be spray drying. The spray drying may be carried out using a spray dryer commonly used in the technical field of the present invention.

When drying is carried out by means of a spray dryer, the drying temperature may be from 100 ° C to 170 ° C. Specifically, the temperature at which the primary mixture is introduced into the spray dryer may be from 100 캜 to 170 캜, or from 105 캜 to 150 캜, or from 110 캜 to 130 캜. If the temperature at the time of introduction is lower than the above temperature, drying of the primary mixture may not be smooth, and if the temperature is higher than the above temperature, the primary mixture may burn before being dried.

The inlet temperature refers to the temperature at which the liquid vinegar composition is introduced into the spray dryer, and may be, for example, the temperature of the inlet of the spray dryer.

The present invention also relates to the Aronia powder vinegar produced by the method of producing Aronia powder vinegar of the present invention.

The Aronia powder vinegar of the present invention maintains the inherent color of Aronia, has an excellent visual taste, low hygroscopicity and excellent thermal stability, and thus has excellent storage stability of powdered vinegar.

The Aronia powder vinegar of the present invention may have a lightness (L value) of not less than 68.30, a redness (a value) of not less than 9.00, and a yellowness (b value) of less than 10.00. More specifically, the lightness (L value) may be from 68.30 to 80.00, the redness (a value) from 9.00 to 15.00, and the yellowness (b value) from 7.0 to less than 10.00. In the case of the Aronia powder vinegar having the chromaticity in the above range, the powder is in a powdery state or the powdery vinegar is retained in the water even when it is dissolved in water or the like, and the visual taste is excellent.

Hereinafter, the present invention will be described in detail with reference to Production Examples and Experimental Examples. The following Examples and Experiments are illustrative of the present invention and are not intended to limit the scope of the present invention.

[ Manufacturing example  One] Aronia  Vinegar and Aronia  Manufacture of powdered vinegar

An Aronia juice was prepared, and 7% by weight of the alcohol was added to the total weight of the juice. Acetobacter pasteurianus (KACC92089) was used as the fermented acetic acid bacteria. The liquid culture broth of the strain was inoculated at 5% by weight based on the total weight of the Aronia juice and fermented in a 30 ° C. incubator for about 12 days to prepare Aronia vinegar. Through this process, 4% total acidity of Aronia vinegar was prepared.

A liquid primary mixture was prepared by mixing the above prepared Aronia vinegar (total acidity of 4%), water and excipient at a weight ratio of 5: 10: 3. Homogenized with a blender and then pulverized using a spray drier (Amersham pharmacia biotech, US / HB 1100D). Specific, spray dryer operating conditions were established under optimum conditions for Aronia vinegar, as shown in Preparation Example 2, through multiple experiments. Specifically, powdered vinegar was prepared by setting the atomizer speed to 52 to 54 Hz (3,120 to 3,246 rpm).

[ Manufacturing example  2] Establishment of drying temperature for powder vinegar production

While preparing powdered vinegar according to the method of Production Example 1, the temperature at the time of introduction into a spray dryer was set at 190 ° C, which is conventionally known as a condition for producing conventional powdered vinegar and the like.

However, under the above conditions, it was confirmed that the incoming primary mixture was burned off before spray-drying, and that the change in appearance was observed, and the inlet temperature was set at 120, 120, 140, 160 and 180, respectively, Spray drying was attempted.

Temperature (℃) 190 ℃ 180 DEG C 160 ° C 140 ° C 120 DEG C Burnt smell
Whether +++++ ++++ ++ + -

As a result, powder vinegar having the best yield and no smell was obtained at the final condition of 120, and thus the experiment was carried out by setting the inlet temperature at 120 캜 in the following experiment.

[Preparation Example 3] Establishment of kinds and content conditions of excipients for the preparation of powdered vinegar

Manufacturing example  3-1. Confirmation of physical properties according to type, mixing ratio and content of excipient and whether precipitate is produced during manufacture

The physical properties of the liquid vinegar composition (primary mixture) according to the type and content of the excipient were confirmed in order to produce the Arrionnia powder vinegar of the present invention.

Examples of excipients include beta-cyclodextrin; Maltodextrin; Beta-cyclodextrin: 1: 3 mixing ratio of Arabian gum; Beta-cyclodextrin: Arabian hare weight ratio 1: 1 mix; Maltodextrin: Arabian gum weight ratio 1: 3 mixture; And cyclodextrin: maltodextrin: gum arabic weight to weight ratio of 1: 1: 2. The content of the excipient was added at 9 wt%, 13 wt%, 17 wt%, 24 wt% and 26 wt% with respect to the entire vinegar composition (primary mixture) to prepare a liquid vinegar composition (primary mixture).

Excipient Beta-cyclodextrin Maltodextrin Beta-cyclodextrin: Arabian gum weight ratio
(1: 3) Beta-cyclodextrin: gum arabic
Weight ratio
(1: 1) Maltodextrin: gum arabic
Weight ratio
(1: 3) Beta-cyclodextrin: maltodextrin: gum arabic
Weight ratio
(1: 1: 2) 24 wt% Precipitation ○
Opaque ○ Precipitation X - Precipitation ○
Opaque ○ Precipitation X Opaque ○ 26 wt% Precipitation ○
Opaque ○ Precipitation X Precipitation ○
Viscosity increase Precipitation ○
Opaque ○ Precipitation X Opaque ○

As shown in Table 2, when the characteristics of the excipients were examined according to the type of the excipient, it was found that when mixed with vinegar and excipient, a large amount of precipitates were formed in the mixture of β-cyclodextrin: gum arabic 1: 3 and 1: It has been difficult to produce a uniform composition. In addition, the mixture of beta-cyclodextrin: gum arabic 1: 3 showed a much higher viscosity. A mixture of 1: 1: 2 of beta-cyclodextrin: maltodextrin: arabic gum mixed with agarose vinegar produced agglomerates, and the particle size of the liquid vinegar composition was large and did not pass through the nozzle of the spray dryer I did not. However, the mixture of maltodextrin alone and maltodextrin: gum arabic 1: 3 showed good mixing of vinegar and excipient, and no sediment was formed even after long - term storage.

Production Example 3-2. Determination of sugar content according to type, mixing ratio and content of excipients

The vinegar composition was prepared under the same conditions as in Preparation Example 3-1 to confirm the sugar content according to the type and content of the excipient of the present invention. Table 2 shows the results.

content
(weight %) Beta-cyclodextrin Maltodextrin Beta-cyclodextrin: Arabian gum weight ratio
(1: 3) Beta-cyclodextrin: gum arabic
Weight ratio
(1: 1) Maltodextrin: gum arabic
Weight ratio
(1: 3) Beta-cyclodextrin: maltodextrin: gum arabic
Weight ratio
(1: 1: 2) 9 wt% 8.6 brix 16.2 brix 15 brix 10.2 brix 14.4 brix 15.5 brix 13 wt% 8.6 brix 20 brix 18 brix 14.8 brix 18 brix 18.1 brix 17 wt% 8.7 brix 25 brix 20.6 brix 16.4 brix 22.7 brix 21.8 brix 23 wt% 9.0 brix 29.8 brix 25 brix 20 brix 30.4 brix 29.7 brix 26 wt% 9.0 brix 32.3 brix 29.5 brix NT NT NT

As shown in Table 2, in the case of beta-cyclodextrin, the increase in sugar content had a limit to the increase in sugar content. However, all of the experimental groups containing maltodextrin showed an increase in sugar content. Therefore, maltodextrin alone, maltodextrin and gum blend were selected as excipients for producing Aronia powder vinegar. As a comparative example, the treatment with Arabian gum alone was selected and the following experiment was conducted.

[Test Example 1] Preparation of Aronia powder vinegar

The powdered vinegar of the present invention was prepared according to the conditions established in Production Examples 1 to 3 above. Specifically, a liquid vinegar composition was prepared by mixing Aronia vinegar (4% acidity), water and excipient at a weight ratio of 5: 10: 3, and the excipient was mixed at the ratio shown in Table 3, respectively. The primary mixture was homogenized with a blender and spray-dried using a spray drier (Amersham pharmacia biotech, US / HB 1100D) to prepare powdered vinegar. The powdery vinegar was prepared by setting the inlet temperature of the spray dryer to 120 and the atomizer speed to 52 to 54 Hz (3,120 to 3,246 rpm).

Example 1 Example 2 Example 3 Example 4 Comparative Example ingredient Maltodextrin Maltodextrin: gum arabic Maltodextrin: gum arabic Maltodextrin: gum arabic Arabian sword Weight ratio 100 4: 1 1: 1 1: 4 100

[ Test Example  2] Aronia  Powder of vinegar pH  And Total  Content check

The pH and total acidity of the powdered vinegar of each experimental group (Examples 1 to 4 and Comparative Example) prepared in Test Example 1 were measured.

The pH was measured with a pH meter (Sartorius AG, Gottingen, Germany) at room temperature. 2 g of each sample was dissolved in 20 ml of distilled water (DW) according to the AOAC (1995) method, and 5 ml of the solution was neutralized with 0.1 N sodium hydroxide (NaOH) using 1% phenolphthalein as an indicator The titratable acid content was converted into the total acid content using the organic acid coefficient corresponding to acetic acid. The results are shown in Table 5 below.

Example 1 Example 2 Example 3 Example 4 Comparative Example pH 3.40 3.68 3.84 3.81 3.82 Total (%) 0.34 0.42 0.46 0.52 0.51

As shown in Table 5, the lowest pH and total acid content were shown in 100% maltodextrin single component (Example 1), and the higher the content of gum arabic, the higher the total acid content, The tendency to capture mountains has increased.

[Test Example 3] Measurement of moisture content of Aronia powder vinegar

The content of water contained in the powdered vinegar of each experimental group (Examples 1 to 4 and Comparative Example) prepared in Test Example 1 was measured. Specifically, the powdered vinegar of each group was dried and measured by using a dryer until the weight was no longer changed at 105. The results are shown in Table 6.

Example 1 Example 2 Example 3 Example 4 Comparative Example Water content (% by weight) 1.64 1.18 2.70 2.82 2.27

As shown in Table 6, the moisture content was different depending on the type of excipient, and the different moisture content was different. Especially, as the content of gum arabic was increased, the water content was also measured to be high. It was confirmed that the vinegar was also related to the hygroscopicity of vinegar.

[Test Example 4] Measurement of thermal stability and hygroscopicity of Aronia powder vinegar

Powdered vinegar can be used as food or the like, and it must have stability that does not cause denaturation in accordance with conditions such as temperature and humidity during storage or distribution. In each test group prepared in Test Example 1 (Examples 1 - The thermal stability of the powdered vinegar of Example 4 and Comparative Example was measured.

The thermal stability of powder vinegar was determined by measuring the titratable acidity after 1 g of powdered vinegar was left in a dry oven (50) for 5 hours. Specifically, when the acidity (for example, 3%) and the acidity (for example, 3%) when the total acid was measured after leaving the powder at 50 ° C for 5 hours before being put into the drying oven, the thermal stability was calculated as 100% . The hygroscopicity was determined by measuring the amount of moisture absorbed after 1 g of powdery vinegar was left in a desiccator controlled for 3 hours, and the degree of moisture absorption of the powdered vinegar.

Example 1 Example 2 Example 3 Example 4 Comparative Example Thermal Stability (%) 100 98.8 97.3 100 97.0 Hygroscopicity (%) 3.21 3.92 4.15 4.19 5.18

As shown in Table 7, no change in acidity was observed after 5 hours in 100% maltodextrin additive (Example 1), maltodextrin and 1: 4 additive of Arabic gum (Example 4) It was confirmed that there was no denaturation such as taste and physical properties of vinegar, and 97% to 98.9% of other samples showed almost no denaturation due to heat. Thus, it was confirmed that the powdered vinegar of the present invention had excellent thermal stability. In addition, the hygroscopicity showed the lowest hygroscopicity of 100% maltodextrin additive (Example 1), and the hygroscopicity increased as the content of gum arabic increased. Therefore, it was confirmed that the powdered vinegar of Example 1 had the best stability in the storage and distribution conditions of powdered vinegar.

[Experimental Example 5] Chromaticity of Aronia powder vinegar

The chromaticity of the Aronia powder vinegar in the experimental group prepared in Experimental Example 1 was measured using a colorimetric colorimeter (CM-3500d, Minolta, Tokyo, Japan), and the lightness was determined as L value (lightness) , And yellowness is represented by b value (yellowness). 10 g of powdered vinegar was evenly distributed in a Petri dish and expressed as an average value of three measurements. The values of the standard white plates were L = 96.89, a = -0.07, and b = -0.18.

Example 1 Example 2 Example 3 Example 4 Example 5 L (D65) 68.34 75.58 74.18 73.81 74.13 a (D65) 14.07 11.10 9.92 9.54 8.39 b (D65) 7.35 9.00 8.39 9.22 11.59

As shown in Table 8 and FIG. 2, as the content of gum arabic was increased, the yellowness increased and the color peculiar to Aronia vinegar was lightened. However, the higher the content of maltodextrin, especially maltodextrin The redness was so high that powdered vinegar could be produced while keeping the unique color of Aronia vinegar. As shown in FIG. 3, Example 1 retained the intrinsic color of Aronia, as in the results of using a colorimeter, but the rest of the examples were light pink or yellow.

[Experimental Example 6]

The total polyphenol content of the powdered vinegar is determined by the method of Folin-Ciocalteu's method that the Folin-Ciocalteu reagent is reduced by molybdenum blue as a result of reduction by the polyphenolic compound of the sample And a powdered vinegar dilution was used as a sample. To 50 μl of the extract was added 2% Na ₂ CO ₃ (Sigma-Aldrich, St. Louis, Mo., USA) were mixed and reacted for 1 hour, and the absorbance at 750 nm was measured. Calibration curves were prepared using standard gallic acid (Sigma-Aldrich, USA) and expressed as mg of gallic acid equivalent (GAE, dry basis) in the extract.

As shown in FIG. 3, the best polyphenol content was shown in Example 1 in which 100% maltodextrin was added.

[Experimental Example 7] Antioxidant activity of Aronia powder vinegar

The electron donating ability (EDA) of powdered vinegar was measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) method (Choi et al., 2003). 0.4 mM DPPH solution was diluted so that the absorbance value was 1.3-1.4. 0.8 mL of DPPH (Sigma-Aldrich, USA) solution was added to 0.2 mL of the extract, and the mixture was allowed to stand at room temperature for 30 minutes. The resultant was measured with a spectrophotometer (Cary UV-Vis spectrophotometer, Agilent Inc., Santa Clara, Calif., USA) was used to measure the absorbance at 525 nm. The difference of absorbance by each sample in the cell when measuring the absorbance was corrected by measuring the absorbance of only distilled water. The electron donating ability was obtained as the difference (%) between the absorbance of the sample added and the non - irradiated sample. Absorbance without addition of sample and sample was expressed as a percentage.

As shown in FIG. 4, it was confirmed that the powdered vinegar of Example 1 in which 100% maltodextrin was added as an excipient had the best antioxidative activity.

[Experimental Example 8] Evaluation and statistical analysis of preference of Aronia powder vinegar

The color, flavor, sourness, and sweetness of powdered vinegar were evaluated by 9 point likelihood scale from 1 point to 9 point. Statistical analysis was performed using Statistical Analysis System (v8.1, SAS Institute Inc., Cary, NC, USA) and the ANOVA was performed to test the significance of the results. Duncan's multiple range test (p <0.0001) was used to determine whether there was a difference between samples.

Treatment color incense Sour taste sweetness Example 1 7.80 ± 1.81 a 5.30 ± 1.17a 4.10 ± 2.23b 5.20 ± 1.87a Example 2 7.10 ± 1.10a 5.00 ± 1.49a 4.60 ± 2.37b 4.70 ± 1.77a Example 3 5.30 ± 1.16 b 5.80 ± 1.14a 5.90 ± 2.23ab 4.70 ± 1.25a Example 4 4.40 ± 1.43b 5.60 ± 1.17a 5.80 ± 1.18 b 4.80 ± 2.10 a Comparative Example 3.40 ± 1.58 c 5.50 + - 2.37a 6.70 + 1.64a 5.70 ± 1.89a

As shown in Table 9, the powdered vinegar of Examples 1 to 4 exhibited better color than the comparative example, and the powdered vinegar of Comparative Example was found to have the strongest sour taste. When the powdered vinegar is used as a favorite food or the like, too strong a sour taste may cause inconvenience or difficulty in ingestion, and the powdered vinegar of Examples 1 to 4 is more suitable as a food in terms of taste Respectively.

Claims (6)

Preparing a primary mixture comprising 40 to 60 parts by weight of water and 15 to 25 parts by weight of maltodextrin per 25 parts by weight of Aronia vinegar and 25 parts by weight of Aronia vinegar; And
Spraying the primary mixture into a spray drier at an inlet temperature of 100 ° C to 130 ° C and spray drying. The method according to claim 1,
Wherein the Aronia vinegar is fermented with an Acetobacter pasteurianus strain. The method according to claim 1,
Wherein the primary mixture comprises at least 25% by weight of maltodextrin in the whole of the primary mixture. The method according to claim 1,
Wherein the primary mixture does not include an excipient other than maltodextrin. The method according to claim 1,
Wherein the Aronia powder vinegar has a DPPH radical scavenging activity of 80% or more. 6. Aronia powder vinegar prepared according to any one of claims 1 to 5 and having a DPPH radical scavenging activity of 80% or more.

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