KR20200107468A - Granulating method of apple powder and apple powder manufactured thereof - Google Patents

Abstract

Disclosed are an apple powder granulation method and apple powder prepared thereby. The apple powder granulation method, according to one embodiment of the present invention, comprises the steps of: thinly cutting an apple and immersing apple slices in salty water; drying the apple slices and grinding the dried apple slices; filtering the apple powder thereof, spraying spirit into the filtered apple powder, and mixing the spirit with the apple powder; and drying the apple powder and filtering the dried apple powder. Accordingly, through granulation of the apple powder, the flow of particles is improved, and thus, the apple powder can be easily packaged, aggregation of the apple powder is prevented even when the apple powder is stored for a long time, and a change in a color of the apple powder is minimized.

Description

Method for granulating apple powder, and apple powder prepared accordingly TECHNICAL FIELD [GRANULATING METHOD OF APPLE POWDER AND APPLE POWDER MANUFACTURED THEREOF}

The present invention relates to a method for granulating apple powder and to apple powder prepared accordingly, and more particularly, to improve the flowability of particles through granulation of apple powder to facilitate product packaging and to aggregate apple powder even for long storage The present invention relates to a granulation method of granulated apple powder capable of preventing development and minimizing changes in color of apple powder, and apple powder prepared accordingly.

As one of Korea's representative fruits, apples have excellent effects not only on sweet and refreshing taste and aroma, but also on skin beauty. In addition, due to the various nutrients contained in them, apples maintain high palatability regardless of age and gender, and are still reaching today. .

Apples are alkaline foods, which are low in calories and contain a lot of good ingredients. Dietary fiber prevents arteriosclerosis by releasing harmful cholesterol accumulated in blood vessels and increasing beneficial cholesterol. In addition, potassium helps prevent and treat high blood pressure by releasing salt in the body. Pectin, a water-soluble dietary fiber, also increases the viscosity of gastric juice and suppresses a rapid increase in blood pressure by releasing malignant cholesterol, and phenolic acid neutralizes unstable harmful oxygen in the body to prevent stroke. Quercetin contained in apples strengthens lung function and protects the lungs from cigarette smoke and pollutants. It also contains a large amount of organic acids that remove fatigue substances and vitamin C, which is good for skin care. Apple's flesh is good for gum health, and malic acid is effective in reducing shoulder stiffness. Apple vinegar is used to treat burns and hives.

Despite the high palatability of apples, apple juice is mainly used as a processed product using apples currently produced and marketed in Korea, and apple snacks and dried apples are produced in some cases, but their market share is very small.

Recently, a number of products are provided to promote the consumption of apples by powdering apples. However, these apple powders occupy more than 80% of the sugar content and have the property of sticking together.The apple powders are lumped together in the process of crushing the dried apples, and clumping occurs during storage of the apple powder. As a result, consumers could be mistaken for inconvenient consumption and long shelf life, and there was also difficulty in packaging products of apple powder due to the agglomeration of apple powder.

In general, methods for preparing apple powder are disclosed in which most of apples are harvested, washed, cut, dried, and dried apples are pulverized through a grinder.

The present applicant has been conducting research on a method for granulating apple powder and a method for preventing agglomeration of apple powder prepared accordingly.

Patent Document 1: Korean Patent Document No. 10-1942830

Embodiments of the present invention are intended to provide a granulation method of apple powder capable of preventing agglomeration and minimizing browning of apple powder in order to facilitate the use of apple powder, and apple powder prepared accordingly.

The granulation method of apple powder according to an embodiment of the present invention includes slicing apples and immersing them in salt water, drying and pulverizing apples, sifting apple powder and spraying alcohol to mix the apple powder. It includes drying and sieving.

In addition, according to an embodiment of the present invention, after the apples are cut into 2-3 mm in diameter, they may be immersed in salt water of 1.0% or less for 30 minutes or more.

In addition, according to an embodiment of the present invention, the apples immersed in salt water may be hot air dried at a temperature of 60 to 80°C, and apple powder mixed with alcohol may be hot air dried at a temperature of 60 to 80°C.

Further, according to an embodiment of the present invention, with respect to 100 parts by weight of the apple powder, 25 to 35 parts by weight of alcohol may be sprayed and mixed.

In addition, according to an embodiment of the present invention, the angle of incidence of the apple powder according to Equation (1) below may be 12.0° or less.

Incident angle (°) = tan ^-1 (H/R) ...... Equation (1)

Here, H denotes the height of a cone formed on the bottom of the glass by putting 10 g of apple powder into a funnel having an inlet diameter of 150 mm and an outlet diameter of 12 mm installed at a height of 200 mm, and R denotes the diameter of the cone.

Further, according to an embodiment of the present invention, the apple powder may have a content of 20 mesh or more particles of 50% by weight or more.

In addition, apple powder according to an embodiment of the present invention is prepared by the above granulation method.

The embodiments of the present invention can minimize browning of the apple powder in the manufacturing process of the apple powder, and can prevent agglomeration of the apple powder through granulation of the apple powder.

1 is a flowchart illustrating a method of granulating apple powder according to an embodiment of the present invention.
2 is a photograph for explaining the aggregation phenomenon of apple powder prepared by a conventional manufacturing method.
3 is a photograph for explaining the appearance of granulated apple powder prepared according to an embodiment of the present invention and the appearance of granulated apple powder according to the amount of alcohol added.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. The following examples are presented in order to sufficiently convey the spirit of the present invention to those of ordinary skill in the art to which the present invention pertains. The present invention is not limited to the exemplary embodiments presented here, but may be embodied in other forms. In the drawings, in order to clarify the present invention, portions not related to the description may be omitted, and the size of components may be slightly exaggerated to aid understanding.

1 is a flowchart illustrating a method of granulating apple powder according to an embodiment of the present invention.

Referring to Figure 1, the granulation method of the apple powder of the present invention, the step of harvesting the apple, washing and removing the seed portion (S10), the step of slicing the apple (S20), the chopped apples in salt water Soaking (S30), extracting the apples from salt water and drying them (S40), crushing and sieving the dried apples (S50), mixing and sieving by spraying alcohol on the sieved apple powder (S60) , Drying and sieving the apple powder (S70), and packaging the sieved apple powder in product units (S80).

In order to prepare the apple powder of the present invention, apples are harvested and washed, and the washed apples can be purchased and used.

Apple washing is a process of washing harvested apples with water. Dust or foreign matter attached to the apple surface and pesticides sprayed during the cultivation process are cleaned and removed. In the washing process, a detergent that is harmless to the human body may be used in the washing water to make effective washing, and if a detergent is used, the detergent on the apple surface is thoroughly washed away.

The cleaning process is a process of cleanly cleaning foreign substances attached to the apple surface, and is not limited to the above method, and various methods can be used as long as the apple surface can be cleaned cleanly.

After washing the apple, remove the seeds inside. After the washed apples are sliced, the stem and seeds can be removed.

Divide the apple into several pieces and remove the seeds inside the apple and the stem outside the apple.

The varieties of apples used in the preparation of the apple powder of the present invention are not limited, but Fuji varieties harvested in September to October may be used.

Thereafter, in order to facilitate pretreatment and drying before the apple is crushed, the apple is shredded (S20), and the diameter of the apple is not limited thereto, but may be cut to 10 mm or less, preferably 2 to 3 mm.

If the diameter of the chopped apple exceeds 10 mm, since the process time is required for a long time in the subsequent processes of salt water immersion (S30) and drying (S40), it is cut to 10 mm or less, preferably 2 to 3 mm, When cutting to less than 2mm, the difficulty of the cutting process increases, and when it exceeds 3mm, the thickness is thick, so the immersion and drying process time may increase.

The chopped apples are immersed in salt water (S30), and the salt water may be immersed in a concentration of 1.0% or less, and the immersion time may be immersed for 30 minutes or more, and it is preferable to immerse for 30 to 60 minutes. In the case of apples, when the skin is removed and the flesh is exposed in the air, oxidative enzymes in the apple cause oxidation, oxidizing the polyphenols contained in the apple, and the surface of the flesh turns brown. This browning phenomenon may be misunderstood as a long period of expiration date because the color of the powder becomes darker when the apple powder is manufactured later. As described above, the browning phenomenon can be prevented or minimized, so that the apple powder can be manufactured to be close to the color of the apple itself.

Thereafter, the apples immersed in salt water are removed to remove moisture, and hot air drying (S40) is performed.

The apples immersed in salt water are sifted to remove moisture, and then, the moisture contained in the apples can be removed through hot air drying.

For example, hot air drying may be performed at a temperature of 60 to 80° C. for a period of 12 hours or less. Preferably, it can proceed for 10 to 12 hours. When the temperature is less than 60°C during hot air drying, the drying time is excessively required, and when the temperature exceeds 80°C, there is a problem that the active ingredients in the apple are destroyed.

The dried apple is pulverized using a grinder and then sieved (S50) through a sieve of 30 mesh.

Thereafter, the sieved apple powder is sprayed with alcohol, mixed (S60), and sieved with 18 mesh.

The apple powder contains more than 80% sugar, and when water is added, it dissolves and clumps immediately, making it inconvenient to process. In other words, when water is added, clumping occurs immediately, and the constitution itself does not become. Addition of alcohol has the advantage of being convenient for processing because it bonds and volatilizes particles with fast volatility. Therefore, by adding alcohol, small particles can be bonded to each other to facilitate granulation.

Alcohol, with respect to 100 parts by weight of the apple powder, can be mixed by spraying 25 to 35 parts by weight, and when the amount of alcohol added is less than 25 parts by weight, the amount of the alcohol powder is not sufficiently granulated and the size of the granulated particles There is a small problem, and the flow of the apple powder is not good due to the small size of the particles, so that agglomeration phenomenon still occurs, and it is not easy to use as other products. In addition, when the amount of alcohol is more than 35 parts by weight, the particle size of the apple powder increases, but there is a problem in that hard and coarse granular particles are excessively formed rather than soft particles for improving the flowability of the powder desired in the present invention. .

Alcohol is a raw material of dilute soju, composed of 95% ethanol, and it is preferable not to proceed in a closed space when drying because there is a risk of explosion when drying. For example, dry with the door of the drying chamber slightly open when drying. You can proceed. Since the apple powder of the present invention is ingested by the human body, it is possible to ingest some of the alcohol, so it is preferable to use the alcohol for food additives.

The apple powder mixed with alcohol may remove the alcohol component of the alcohol contained in the apple powder through hot air drying (S70). After that, you can sift through 18 mesh again.

For example, the apple powder mixed with alcohol may be hot air dried at a temperature of 60 to 80° C. for within 2 hours.

The apple powder prepared as described above may be packaged in each product unit (S80). Product units can be subdivided and packaged into volumes intended to be provided to consumers.

The apple powder prepared according to the above method is provided in the form of a powder so that the active ingredient is easily absorbed into the body, does not cause agglomeration, and has a bright color, so it is beautiful. It can be easily consumed by mixing with milk or the like.

The apple powder prepared according to the granulation method of the apple powder of the present invention is granulated and has excellent flowability or dispersibility, and does not cause agglomeration between particles despite long-term storage.

The apple powder of the present invention has an incidence angle of 12.0° or less according to the following formula (1).

Incident angle (°) = tan ^-1 (H/R) ...... Equation (1)

Here, H denotes the height of a cone formed on the bottom of the glass by putting 10 g of apple powder into a funnel having an inlet diameter of 150 mm and an outlet diameter of 12 mm installed at a height of 200 mm, and R denotes the diameter of the cone.

That is, an index for evaluating the flowability of apple powder was set, and the apple powder was dropped on the bottom of the glass through a funnel, so that the diameter (R) and height ( H) was measured to confirm the conical incidence angle.

In the case of apple powder with good flow, the dropping particles spread widely around the periphery, so that the angle of incidence is small, and in the case of apple powder that has poor flow properties, coarse particles, or agglomeration is well formed, the particles are entangled with each other as the particles are dropped. It represents a conical shape. As in the examples to be described later, in the case of the apple powder pulverized without alcohol spray and only hot air drying, the incident angle is about 16°.

In addition, the apple powder of the present invention has a particle content of 20 mesh or less of 50% by weight or more. In addition, the content of 20 to 30 mesh particles is 30% by weight or less, and the content of 30 to 40 mesh particles is 15% by weight or less, and the content of 40 mesh or more particles is 10% by weight or less.

Hereinafter, the present invention will be described in detail according to the following examples.

Example 1

Fuji apples harvested in mid-September 2018 were washed, and the stem and seeds were removed. Apples were cut into 3 mm in diameter, and immersed in 0.5% salt water for 1 hour. The soaked apples were sieved and dried with hot air for 10 hours at a temperature of 70° C. in a drying room. The dried apples were pulverized with a grinder and sieved into a 30 mesh mesh, and 30 parts by weight of alcohol were mixed with respect to 100 parts by weight of the sieved apple powder. Thereafter, after sieving with a mesh of 18 mesh, hot air drying was performed for 1 hour at a temperature of 70°C in a drying room. The dried apple powder was sieved again with a mesh of 18 mesh, divided into glass bottles, and stored for 3 months.

Comparative Example 1-1

Apples were cut into 3mm in diameter and freeze-dried for 24 hours, and then apple powder was prepared with a grinder (lyophilization temperature: cold trap -90°C, vacuum degree 1.0Torr, temperature -30-30°C). Except for the above, apple powder was prepared in the same manner as in Example 1.

Comparative Example 1-2

The apples were cut into 3 mm in diameter, dried in hot air at a temperature of 70° C. for 10 hours in a drying room, and then apple powder was prepared with a grinder. Except for the above, apple powder was prepared in the same manner as in Example 1.

Comparative Example 1-3

The apples were cut into 3mm in diameter and immersed in water for 1 hour. The immersed apples were sieved and dried with hot air for 10 hours at a temperature of 70° C. in a drying room, and then apple powder was prepared with a grinder. Except for the above, apple powder was prepared in the same manner as in Example 1.

According to the above Examples and Comparative Examples, the chromaticity of the pulverized apple powder after drying was measured and shown in Table 1. In the examples, it means the apple powder before mixing the alcohol. Chromaticity was measured using a Color Techno system (JS555, Japan) and expressed as L, a, and b values.

Chromaticity L a b Example 1 81.81 0.32 18.15 Comparative Example 1-1 86.06 -0.28 16.83 Comparative Example 1-2 81.57 0.63 19.65 Comparative Example 1-3 78.21 1.78 21.97

As a result of measuring the chromaticity of the apple powder, it was confirmed that the color of the apple powder according to Example 1 (soaked in salt water for 1 hour and then dried with hot air) was less browned compared to the comparative examples (b value was low). In the case of Comparative Example 1-2 and Comparative Example 1-3, it can be seen that browning proceeded and the b value increased. The chromaticity of the granulated apple powder according to the above Examples and Comparative Examples was measured and shown in Table 2 below. Done.

Chromaticity L a b Example 1 65.34 4.56 29.90 Comparative Example 1-2 62.51 5.82 34.60 Comparative Example 1-3 63.68 6.39 32.77

Apple powder was prepared according to the above Examples and Comparative Examples, granulated according to the addition of alcohol, and then the chromaticity was measured.As a result, according to Example 1 (a granulated using hot air dried apple powder after immersion in salt water for 1 hour) It was confirmed that the converted apple powder had a brighter color than the comparative examples (the L value was high and the b value was low). That is, it can be seen that the color faded the least even in the granulation process. Comparative Example 2-1

Apple powder was prepared in the same manner as in Example 1, except that 10 parts by weight of alcohol was mixed with respect to 100 parts by weight of the sieved apple powder.

Comparative Example 2-2

Apple powder was prepared in the same manner as in Example except that 20 parts by weight of alcohol was mixed with respect to 100 parts by weight of the sieved apple powder.

Comparative Example 2-3

Apple powder was prepared in the same manner as in Example except that 40 parts by weight of alcohol was mixed with respect to 100 parts by weight of the sieved apple powder.

The content of each particle size of Example 1 and Comparative Examples 2-1 to 2-3 was measured and shown in Table 3 below. The content of each particle size was measured by sieving the apple powder each with several types of mesh nets.

Content by particle size (% by weight) 20 mesh or less 20~30 mesh 30~40 mesh 40 mesh or more Example 1 56.01 26.75 12.19 5.05 Comparative Example 2-1 23.02 24.91 21.13 30.93 Comparative Example 2-2 39.94 29.39 17.74 12.93 Comparative Example 2-3 82.75 11.37 4.29 1.59

As a result of measuring the particle size distribution during granulation according to the amount of alcohol added to the apple powder, the distribution of particles of 40 mesh or more, which are fine particles, is small as the amount of alcohol added increases, and the distribution of particles of 20 mesh or less with a large particle size due to granulation In addition, in the case of the apple powder according to Example 1, which is the apple powder of the present invention, the content of particles of 20 mesh or less is 50% by weight or more. In addition, the content of 20 to 30 mesh particles is 30% by weight or less, and the content of 30 to 40 mesh particles is 15% by weight or less, and the content of 40 mesh or more particles is 10% by weight or less. Here, 20 mesh or less corresponds to a particle size of 850 μm or more, 20 to 30 mesh corresponds to a particle size of 600 to 850 μm, and 30 to 40 mesh corresponds to a particle size of 425 to 600 μm, More than 40 mesh corresponds to a particle size of 425㎛.

In order to measure the flowability of the apple powder prepared according to the above Examples and Comparative Examples, 10 g of apple powder was taken and put into a funnel having an inlet diameter of 150 mm and an outlet diameter of 12 mm installed at a height of 200 mm from the glass placed on the floor, and the apple powder was The height (H) and diameter (R) of a cone-shaped formed by dropping on the glass floor were measured, and the angle of incidence was measured according to Equation (1), and the angle of incidence thereof is shown in Table 4 below.

Incident angle (°) = tan ^-1 (H/R) ...... Equation (1)

Incidence angle (°) Example 1 11.96 Comparative Example 1-1 15.82 Comparative Example 2-1 13.83 Comparative Example 2-2 12.77 Comparative Example 2-3 10.35

In addition, it was confirmed that the angle of incidence was small as the amount of alcohol added increased. However, when more than 40% of alcohol is added, the sieve does not pass well during sieving, and the phenomenon occurs that the particles are agglomerated with each other, and the content of large particles less than 20 mesh is increased, but this is a coarse and hard particle that has flowability and As particles having poor solubility, it was confirmed that it was not easy to sift the apple powder and the flowability rapidly decreased. That is, when 40% or more is added, sifting is not easy, so the yield is reduced to 70% or less. FIG. 2 is a photograph for explaining agglomeration of apple powder prepared by a conventional manufacturing method.

Referring to FIG. 2, a photograph showing apple powder prepared according to a hot air drying and pulverizing process of apples by a conventional manufacturing method (Comparative Example 1-2), about 3 months in an unopened state after the apple powder is botched. It was in a prevented state, and it was confirmed that a lumping phenomenon occurred in the unopened apple powder.

3 is a photograph illustrating a granular appearance of apple powder prepared according to an embodiment of the present invention and a granular appearance of the granulated apple powder according to the amount of alcohol added.

3, the apple powder bottled in the left glass bottle is apple powder according to Comparative Example 2-1, the apple powder bottled in the center glass bottle is apple powder according to Comparative Example 2-2, and the right glass The apple powder bottled in the bottle is the apple powder according to Example 1. That is, it was confirmed that the particle size of the granulated apple powder gradually increased as the content of alcohol increased.

As described above, although exemplary embodiments of the present invention have been described, the present invention is not limited thereto, and those of ordinary skill in the art are within the scope not departing from the concept and scope of the following claims. It will be appreciated that various changes and modifications are possible in.

Claims (7)

Chopping apples and immersing them in salt water;
Drying and crushing the apple;
Sifting apple powder and spraying alcohol to mix it; And
Granulation method of apple powder comprising the step of drying and sieving the apple powder. The method of claim 1,
A method for granulating apple powder, characterized in that after slicing the apple into 2 to 3 mm diameter, it is immersed in less than 1.0% salt water for at least 30 minutes. The method of claim 1,
Hot air drying the apples immersed in salt water at a temperature of 60 to 80 ℃,
Granulation method of apple powder, characterized in that hot air drying the apple powder mixed with alcohol at a temperature of 60 to 80 ℃. The method of claim 1,
Granulation method of apple powder, characterized in that for spraying and mixing 25 to 35 parts by weight of alcohol based on 100 parts by weight of the apple powder. The method of claim 1,
Granulation method of apple powder, characterized in that the angle of incidence of the apple powder according to the following formula (1) is 12.0 ° or less.
Incident angle (°) = tan ^-1 (H/R) ...... Equation (1)
Here, H denotes the height of a cone formed on the bottom of the glass by putting 10 g of apple powder into a funnel with an inlet diameter of 150 mm and an outlet diameter of 12 mm installed at a height of 200 mm, and R denotes the diameter of the cone. The method of claim 1,
The apple powder granulation method of apple powder, characterized in that the content of particles of 20 mesh or more is 50% by weight or more. Apple powder prepared by the granulation method of the apple powder according to any one of claims 1 to 6.

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