KR20210065489A - Preparation of powdered food - Google Patents

Abstract

The present invention is to provide a powdered food capable of instant gelation using probiotics and fermented fruit vinegar, which performs pulverization of probiotics of helping gut health and fermented fruit vinegar with excellent antioxidant power, and can be gelled in cold water without going through a cooking process such as additional heat treatment.

Description

Manufacturing method of instant jellied powdered food using probiotics and fermented fruit vinegar {PREPARATION OF POWDERED FOOD}

The present invention powders probiotics that help gut health and fermented fruit vinegar with excellent antioxidant power, and can be instantly gelled using probiotics and fermented fruit vinegar that can be gelated in cold water without going through a cooking process such as additional heat treatment. We want to provide powdered food.

When the powdered food of the present invention is provided, the consumer puts the powdered food of the present invention in a cup filled with water and stirs it to form a gel.

For reference, the main effects of probiotics include improving food preservation by lactic acid fermentation, lowering blood cholesterol concentration, enhancing immunity, physiological activation through vitamin synthesis, inhibiting the synthesis of harmful enzymes, improving lactose intolerance, inhibiting the growth of harmful bacteria in the intestine, healing diarrhea and intestinal tract Action, anti-aging through the composition of the normal intestinal flora (Microflora), and skin-beautifying effects.

For reference, fruits contain a large amount of polyphenols with excellent antioxidant effects along with dietary fiber, so fruit fermented vinegar produced by fermenting fruits with acetic acid has anti-aging effects and the lipolysis effect of vinegar.

For reference, as prior art documents related to the production of natural brewed vinegar, etc., reference may be made to Korean Patent Application Laid-Open No. 2003-0013085 (Prior Document 1) and Korean Patent Application Laid-Open No. 2005-0029898 (Prior Document 2). have.

In Prior Document 1, after immersing brown rice in vinegar for about 7 days, extracting brown rice and powdering it in a wet state, immersing it again in vinegar in which brown rice was immersed, and storing it in an airtight container in the form of raw porridge, the ratio of vinegar and brown rice Use the ratio of 500 g of brown rice per 800 ml of silver vinegar.

Accordingly, when processed vinegar brown rice is consumed in milk, it is expected to be a substitute for a simple meal as raw food, recovering from fatigue and preventing adult diseases.

According to Prior Document 2, the persimmon vinegar powder is prepared by mixing the persimmon vinegar concentrate concentrated at 12 to 18˚Brix and 30 to 40% by weight of a dextrin compound with respect to the persimmon vinegar concentrate, and enclosing the persimmon vinegar molecules with the dextrin compound.

Accordingly, the persimmon vinegar powder is easier to consume compared to the persimmon vinegar solution, and it is expected that alcohol decomposition, antioxidant activity and fat deposition inhibitory ability are significantly increased.

However, the processed vinegar brown rice of Prior Document 1 has a limitation in maintaining high preservation in the form of raw porridge, and the persimmon vinegar powder of Prior Document 2 has insufficient oral solubility by itself, so there is a problem that it is limited to the use of adding to food.

According to the identification number of registration number 10-1759393 as an amount to solve this,

After mixing and drying brown rice powder and natural brewed vinegar to produce basic raw materials,

All. If brown rice powder is naturally aged and fermented by inoculating microorganisms with beneficial properties to the human body, digestion and absorption of the human body can be improved. Natural brewed vinegar is produced by natural fermentation using yeast and Acetobacter.

Based on acetic acid, it contains various volatile and non-volatile components and has a unique fragrance. In the mass production of vinegar powder, the basic raw material is produced by mixing brown rice powder and natural brewed vinegar in a predetermined ratio, and then solidifying it through hot air drying or freeze drying at a specific temperature.

Naturally brewed vinegar using brown rice, persimmon, grapes, fruits, and various other fruits and grains has long been one of the seasonings or fermented foods that have played an important role in human diet. Anti-cancer by sterilization, detoxification, antioxidant, and immunity enhancement. It has several functions such as However, in the mass production of natural brewed vinegar, in addition to efforts to maintain good sensibility in taste and aroma by lowering the fermented odor, increasing preservation and portability over a long period of time is recently recognized as one of the important technical tasks in the food industry. .

Conventionally, as shown in the photo below, various jelly-type foods are sold both at home and abroad, and mainly water jelly is a product made by adding konjac, gelatin, agar, and carrageenan to fruit juice and heating it to solidify it. Fruit vinegar jelly is produced and sold.

- Lactobacillus cannot be applied to fruit vinegar jelly due to its low acidity and sterilization process by heat treatment in the manufacturing process.

As devised in view of the above conventional problems, general jelly products cannot apply lactic acid bacteria as they necessarily include a heat treatment process, and unheated jelly powder must be provided to ensure the viability of lactic acid bacteria.

The present invention basically provides a technology for producing and powdering fermented fruit vinegar rich in antioxidant activity, mixing probiotics that help improve intestinal function, and then providing an instant gel-forming technology with cold water dispersibility. As a result, a gel is formed in cold water without a special cooking process, so consumers can easily make and consume the gel. provide these skills.

○ The product developed in this project is a product form that ensures the viability of functional ingredients and lactic acid bacteria, including total acid of fruit vinegar, during the distribution period. It is convenient for consumers to use. As a company, it has a very low weight compared to general jelly products and is stored at room temperature. There are various economic effects such as reduction of logistics costs.

Looking at the composition by the accompanying drawings as follows.

Fruit and wine vinegar preparation step: S1

Fruit wine vinegar concentration step of concentrating fruit wine vinegar to concentrate fruit wine vinegar after the fruit wine vinegar preparation step (S1): S2

After the fruit wine vinegar concentration step (S2), granular powder and dietary fiber stirring step of mixing granular powder, dietary fiber, and concentrated vinegar in a predetermined ratio and stirring; S3

After the granular powder and dietary fiber stirring step (S3), a homogenization step of mixing and homogenizing the mixture at a predetermined ratio selectively among maltodextrin, cyclodextrin, xylitol, and vitamin B; S4;

After the homogenization step (S4), a low-temperature drying step of low-temperature drying at 40 ° C. for 36 hours; S5

After the low-temperature drying step (S5), vacuum drying in a vacuum drying room at 50°C to 60°C under reduced pressure; S6

After the drying under reduced pressure (S6), the mixed dry matter (compositions mixed with vinegar in the above step) dried under reduced pressure is quenched to 4°C, and then crushed in a low temperature room below 10°C.

Putting the pulverized material in a sealed container at a low temperature and adding a desiccant to remove the remaining moisture: S8

After removing the residual moisture (S8), the propylene glycol alginate mixing step of mixing the probiotic lactic acid bacteria at a set ratio and propylene glycol alginate, which is formed into green leaf jelly when added to water, at a set ratio; S9

After the propylene glycol alginate blending step (S9), a granulation step of molding into granules; S10

A drying step of drying through a drying chamber after the granulation step (S10); S11

After the drying step, the step of weighing and packaging: S12.

The present invention systematically establishes a process for producing fermented fruit vinegar, which produces wine using fruits rich in dietary fiber and antioxidant power, and ferments fruit wine with acetic acid to display the unique flavor of the fruit and to have functionality as well.

- The present invention basically provides a technology for producing and powdering fermented fruit vinegar rich in antioxidant activity, mixing probiotics that help improve intestinal function, and then providing an instant gel-forming technology with cold water dispersibility. As a result, a gel is formed in cold water without a special cooking process, so consumers can easily make and consume the gel.

- The product of the present invention is a product that secures the viability of functional ingredients and lactic acid bacteria, including total acid of fruit vinegar, during the distribution period, and is convenient for consumers to use. As a company, it has a very low weight compared to general jelly products and can be stored at room temperature. Therefore, there are various economic effects such as reduction of logistics costs.

- Gel can be manufactured conveniently by providing a powdered product that can gel in cold water without the need for additional heat treatment or other cooking processes, as well as powdered probiotics that help gut health and fermented fruit vinegar with excellent antioxidant power.

-Furthermore, as the demand for jelly products increases, consumption is also increasing. However, due to the inconvenience of carrying due to the weight of the product, when a functional instant jelly product is released, it can be conveniently used anywhere as long as there is water. can satisfy needs.

The above-mentioned effects are further revealed in the specific content.

1 is a process diagram of instant jellied powdered food using probiotics and fermented fruit vinegar of the present invention.

First, the fruit wine vinegar used in the present invention is (A) separately washed, crushed and juiced edible base fruit and blended flower fruit to obtain a sugar content of 12 to 14 Brix and

After obtaining the juice of 18~23 Brix, 50~100ppm of SO₂ is added to prevent sterilization and browning, respectively, and then only the base fruit juice is sweetened and hydrolyzed to control the sugar content to 22~24 Brix. A step of preparing base fruit juice and blending flower fruit juice, (B) an alcohol fermentation step of inoculating yeast into each of the base fruit juice and blending flower fruit juice and performing alcohol fermentation at 18-22° C. for 12-15 days, respectively; , (C) A blending step of mixing 60-90% by volume of the filtrate obtained by filtering the base fruit alcohol fermentation solution and 10-40% by volume of the supernatant after the sediment separation racking treatment of the blending flower fruit alcohol fermentation solution, (D) blending Aging (aging) step of fermenting the mixture after at least 2 months at 5 ~ 15 ℃, (E) to prepare a fruit wine vinegar comprising a filtering step of filtering the aged solution.

Next, the composition will be reviewed with reference to the accompanying drawings and examples thereof will be described.

The composition of the present invention consists of fruit wine vinegar, fruit wine vinegar concentrate (referred to as concentrated vinegar), granular powder and dietary fiber, maltodextrin, cyclodextrin, xylitol, vitamin B2, and probiotic lactic acid bacteria.

The maltodextrin is a carbohydrate produced by incomplete hydrolysis of starch.

Maltodextrin is a polysaccharide and is used as a raw material for health supplements because it does not cause a rapid rise in blood sugar because it is not absorbed quickly in the body like glucose and fructose, which are monosaccharides.

The cyclodextrin (CD) is a food additive for increasing the adhesion and viscosity of food, enhancing emulsion stability, and improving the physical properties and feel of food. Cyclodextrin (CD) is used as a stabilizer for flavoring and coloring agents, an emulsifying agent for mayonnaise, and a deodorant for fish meat products by enclosing low-molecular substances in a ring due to its cyclic structure. White crystals or crystalline powder, odorless and slightly sweet.

The xylitol is intended to be used instead of sugar in the present invention.

The vitamin B2 corresponds to the vitamin B2 powder.

The probiotic lactic acid bacteria is a component that makes the intestine healthy when ingested.

The dietary fiber is used in the form of cellulose fruits and vegetables.

The granular powder is made of a mixture of vinegar powder and the dietary fiber fruit powder in the form of granules.

They complete the product by packaging the composition after stirring, homogenization, low temperature drying, vacuum drying, crushing, granulation, drying, and weighing steps.

The following will explain the manufacturing process.

Fruit wine vinegar preparation step: S1

After the fruit wine vinegar preparation step (S1), fruit wine vinegar concentration step of concentrating fruit wine vinegar: S2

The description of the fruit wine vinegar concentration step (S2) is, for example, when the fruit is put in a container and stored at a low temperature for a certain period of time, concentrated vinegar is prepared.

Methods for this technology can also be found in Korean Intellectual Property Office Registration No. 10-0780653 and Publication No. 10-2006-0040492.

Next, after the fruit wine vinegar concentration step (S2), granular powder and dietary fiber stirring step of mixing granular powder, dietary fiber, and concentrated vinegar in a predetermined ratio and stirring; S3

The description of the stirring step (S3) is, in this step, a process of kneading granular powder and dietary fiber with concentrated vinegar.

Then, after the stirring step (S3) of the granular powder and dietary fiber, a homogenization step of mixing and homogenizing at a predetermined ratio selectively set among maltodextrin, cyclodextrin, xylitol, and vitamin B; S4;

The description of the homogenization step (S4) is, in this step, the granular powder, dietary fiber, and concentrated vinegar are kneaded, and then maltodextrin, cyclodextrin, xylitol, and vitamin B2 are selectively mixed in a predetermined ratio set to homogenize in a homogenizer .

Next, after the homogenization step (S4), a low-temperature drying step of low-temperature drying at 40 ° C. for 36 hours; S5

The description of the low-temperature drying step (S5) is, in this step, homogenized

The mixture composition (corresponding to a composition in which granular powder and dietary fiber are kneaded with concentrated vinegar and then selectively blended with maltodextrin, cyclodextrin, xylitol, and vitamin B) is dried in a low temperature room for about 36 hours (drying time varies depending on capacity and volume) ), 60% of moisture is removed and a strong film is formed on the surface.

Next, after the low-temperature drying step (S5), vacuum drying in a vacuum drying room at 50° C. to 60° C.; S6

Description of the vacuum drying step (S6), in this step

In the low-temperature drying step (S5), 60% of moisture is removed and the mixed composition having a film formed on the surface is removed by 80% or more of moisture in a vacuum drying room at 50°C to 60°C.

In this way, aseptic drying is possible and evaporation of vinegar is prevented as much as possible by forming a film on the surface while drying at a low temperature and then drying under reduced pressure at a higher temperature secondarily.

Next, after the vacuum drying step (S6), the vacuum-dried mixed composition (compositions mixed with vinegar in the above step) is quenched to 4°C, and then crushed in a low-temperature room below 10°C.

The description of the mixed dried product grinding step (S7) is a process of hardening the dried mixed composition by quenching it to 4°C in this step, and then crushing it into a powder form using a grinder in a low temperature room of 10°C or less.

The reason for this process is that the dry mixed composition has a strong viscosity like candy with a small amount of residual moisture at room temperature, making it difficult to pulverize. Therefore, when it is rapidly cooled to 4℃ and hardened, it is pulverized with a grinder. Heat is generated during grinding, so set the working environment to a low temperature room below 10℃ so that the dry mixed composition is homogeneously pulverized. Through this process, granules with uniform size are formed in the next granulation process with homogeneity.

Next, after the pulverizing the mixed dry material step (S7), the pulverized material is placed in a sealed container at a low temperature and a desiccant is added to remove the residual moisture; S8

The description of the step (S8) of removing the residual moisture is, in this step, a small amount of moisture remains in the pulverized product dried through the primary and secondary drying processes, and this moisture forms a lump when storing the pulverized product at room temperature. to deteriorate the quality of the product. By placing the pulverized product in an airtight container together with a desiccant such as silica gel and storing it for a certain period of time, moisture can be selectively removed while maintaining acetic acid in the pulverized product. By completely drying, the flowability of the pulverized material is improved.

After removing the residual moisture (S8), the propylene glycol alginate mixing step of mixing the probiotic lactic acid bacteria at a set ratio and propylene glycol alginate, which is formed into jelly when it is put into water, at a set ratio; S9

The propylene glycol alginate is strong in acid and is used as a thickener and stabilizer of acidic foods. It is a white-yellowish white powder that dissolves in water to form a viscous colloidal liquid.

Description of the lactic acid bacteria mixing step (S9), in this step, mix the powdered probiotics lactic acid bacteria and propylene glycol alginate in the mixed composition crushed in powder form.

These lactic acid bacteria are intended to help intestinal health.

After the propylene glycol alginate blending step (S9), a granulation step of molding into granules; S10

Drying step of drying through a drying room after the granulation step (S10); S11

The description of the drying step (S11) is, in this step, the mixed composition molded in the form of granules contains moisture (before crushing, the mixed composition has large particles and moisture exists therein), to remove the moisture. to be.

In this step, natural drying, low temperature drying, and vacuum drying are all acceptable.

After the drying step (S11), weighing and packaging; consists of S12.

It is then packaged and shipped to the market.

The technology for vacuum drying in the vacuum drying step (S6) is described in detail in Korean Patent Office Publication No. 2001-0081222, so a description of the vacuum drying apparatus will be omitted.

S1: Fruit wine vinegar preparation step S2: Fruit wine vinegar concentration step
S3: granular powder and dietary fiber stirring step S4: homogenization step
S5: low temperature drying step S6: vacuum drying step
S7: pulverizing the mixed dry matter S8: removing the residual moisture
S9: Lactic acid mixing step S10: Granulation step
S11: drying step S12: weighing and packaging step

Claims (1)

In the instant jellied powder food using probiotics and fermented fruit vinegar,
Fruit wine vinegar preparation step: S1
After the fruit wine vinegar preparation step (S1) to concentrate the fruit wine vinegar to concentrate the fruit wine vinegar
Fruit wine vinegar concentration step: S2
After the fruit wine vinegar concentration step (S2), granular powder and dietary fiber stirring step of mixing and stirring granular powder, dietary fiber, and concentrated vinegar in a predetermined ratio; S3
After the granule powder and dietary fiber agitation step (S3), a homogenization step of mixing and homogenizing at a predetermined ratio selectively set among maltodextrin, cyclodextrin, xylitol, and vitamin B; S4;
After the homogenization step (S4), a low-temperature drying step of low-temperature drying at 40°C for 36 hours; S5
After the low-temperature drying step (S5), vacuum drying in a vacuum drying room at 50°C to 60°C under reduced pressure; S6
After the drying under reduced pressure (S6), the dried mixture (compositions mixed with vinegar in the step) dried under reduced pressure is quenched to 4°C, and then crushed in a low temperature room below 10°C.
Putting the pulverized product in a sealed container at a low temperature and adding a desiccant to remove the remaining moisture: S8
After removing the residual moisture (S8), the propylene glycol alginate mixing step of mixing the probiotic lactic acid bacteria at a set ratio and propylene glycol alginate, which is formed into green leaf jelly when added to water, at a set ratio; S9

After the propylene glycol alginate mixing step (S9), a granulation step of molding into granules;
Drying step of drying through a drying room after the granulation step (S10); S11
Measuring and packaging step after the drying step: Method for producing instant jellied powdered food using probiotics and fermented fruit vinegar, characterized in that it consists of S12.

Images