KR20180092205A - Composition for Dried Honey Powder and method of manufacturing the same - Google Patents

Abstract

The present invention relates to a powdered honeycomb composition comprising dextrin and excipients in honey. 45 to 55 parts by weight of honey, 45 to 55 parts by weight of dextrin or maltodextrin and 5 to 10 parts by weight of an excipient, and dextrin has a glucose equivalent of DE 4 to 10. In the above, the excipient is composed of any one or two or more selected from alulose, polydextrose, indigestible maltotamate dextrin, inulin and levan. Drying the honeycomb powder composition at a spray drying inlet temperature of 143148 占 폚 and an outlet temperature of 95105 占 폚 in a hot air spray dryer at 9,300 to 9,800 rpm at an inlet temperature of 4248 占 폚.
The powdered honeycomb composition of the present invention has low hygroscopicity and can be used while being stored in a container. It can also be used as a sugar substitute because it has excellent health functionalities and sensory properties.

Description

Powder honey composition and method for manufacturing the same

The present invention relates to a powdered honeycomb composition. More particularly, the present invention relates to a method for preparing a liquid honey, which comprises adding one or more excipients selected from maltodextrin, dextrin, allulose, polydetrose, indigestible dextrin, inulin and levan, . Powder honey is prepared by spray drying the above compositions.

Honey is the sugar that honey bees suck in from the flow of the flower, and its color, flavor, taste, and ingredient are different depending on the type of bee or flower. Plants that are a source of milk include rapeseed, buckwheat, sorrel, acacia, chestnut, persimmon, citrus tree, and clover. This sugar is originally a monosaccharide that was converted into fructose and glucose by the action of the enzyme that came from the flower of the bee and the sucrose which was originally in the flower, so it is easily absorbed, and it is quick-acting as a calorie source and high in nutritional value. Honey is honey, honey bees stored in a honeycomb, artificial honey added with sugar in honey, and specially made honey in sugar water.

According to the definitions of honeycomb in Korean Food Code 29-7, bees gather natural honey such as honey, sap, and stored in a honeycomb honey and honey as a honey which is used for other food such as pollen, royal jelly, saccharine, No additive is added. (Meq / kg), not less than 60%, not more than 7% sucrose, not more than 80 mg / kg of hydroxymethyl furfural, not more than 20% of water, not more than 0.5% , Other tar colors, artificial sweeteners, and isomerized sugars should not be detected.

Maltodextrin is composed of D-glucose units of various lengths. Glucose is linked by α1,4-glycoside bonds. Dextrin is classified as follows according to the number indicating the saccharification rate of starch called dextrose equivalent (DE). (About 20 to 40 DE), maltodextrin DE 10 to 20, and dextrin DE 10 or less. In the known technology for producing powdered honey, since dextrin dextrin is used, a honey content of 10 wt% to 30 wt% is commercialized and freeze-drying or emulsifying agents are used for the purpose of preventing moisture absorption. However, .

D-allulose is a natural sugar that exists in trace amounts in raisins, figs, and wheat. It is called the next-generation sweetener, which has a calorie-free zero level (0 kcal / g), with sweetness similar to that of sugar . In general, alulose is known to have low-calorie, health functionalities such as inhibition of body fat accumulation, inhibition of blood sugar increase, and inhibition of accumulation of abdominal fat. In addition, conventional sugar substitute sweeteners such as sugar alcohols, oligosaccharides, and sweet potato sugars differ in taste and characteristics from those of sugar, so it is difficult to completely substitute consumers' taste. However, alululose has a similar taste and characteristics to sugar, You will be able to replace it.

Polydextrose is a functional food for health functional foods. It is synthesized from glucose and sorbitol using organic acids such as citric acid and has an average degree of polymerization of about 12. It should contain more than 65% (650mg / g) of dietary fiber do. Polydextrose is water-soluble and has low viscosity. It can lower blood cholesterol level and blood sugar level, or excretes carcinogens out of the body to prevent the diseases such as hyperlipemia, diabetes and colon cancer. Respectively. It has a low calorie content of 1 g per gram and does not have an acceptable daily intake (ADI). It is used as a thickening agent, a moisturizer, a stabilizer, a thickener, and the like in foods while being approved as a low calorie functional food material by the US FDA.

The indigestible dextrin is obtained by heating the cornstarch to decompose the rosin maltodextrin by enzymatic digestion with amylase and amyloglucosidase and fractionating the indigestible component of the purified amyloglucosidase. Fit. Dietary fiber should be at least 85% (850mg / g) in the case of non-liquid phase, but more than 58% (580mg / g) in case of liquid phase . Smooth functioning of bowel movement, inhibition of postprandial hyperglycemia, and improvement of blood triglyceride.

Inulin is a type of storage polysaccharide with a molecular weight of 3,000 ~ 5,000. It is a dietary fiber - rich starch contained in the subterranean stalks of Asteraceae, Dahlia 's alopecia, Ryuchikori, onion and garlic. Inulin is a polysaccharide that is not digested in the stomach. When diabetic patients ingest it, the insulin secretion of the pancreas is promoted, so the blood sugar is lowered, which is good for diabetics. When inulin is moved to the large intestine, it becomes an energy source of bifidobacteria, which helps to improve the intestinal environment and facilitate bowel activity, thus improving constipation. Inulin has functions such as probiotic function, dietary fiber function, mineral absorption function, lipid lowering function, and anti-cancer effect.

Inulin is fermented to make fructooligosaccharide per sugar substitute.

Levan is a polysaccharide composed of β2 → 6-linked fructose. It is also called fructan (bacterial fructan). When the above bacteria are cultured in a 1% to 10% sucrose solution, Levansucrazae is converted to levan (C6H10O6) n by the polymerization of only the fructose portion of sucrose by the action of the enzyme, and the glucose is favored. It is precipitated with alcohol from Levan culture. In plants, it can be seen in leaf, stem of monocotyledonous plants, especially crests. Levan may be used in substitute blood.

Korean Patent Laid-Open No. 10-2004-0031672 (Honey powder preparation method and honey powder food) is a method of preparing a composition ingredient material by measuring 5 to 95% by weight of a stock powder of a honey and 95 to 5% by weight of a predetermined additive powder, step; Homogenously mixing the prepared composition component material; And drying and pulverizing the moisture contained in the compounded composition using a predetermined drying method. The additive may be selected from the group consisting of glucose, starch sugar, isomerized sugar, maltodextrin and any one selected from the group consisting of granules, powders or other various forms of honey powder, Lt; / RTI >

Korean Patent Registration No. 10-1485590 (method for producing honey powder using low temperature drying method) is a method for preparing a honey powder by adding a stock solution of honey and applying a high temperature of 80 to 90 ° C and a low temperature of 10 to 18 ° C together under a pressure lower than atmospheric pressure, A drying step (S20) of drying 8 to 12 hours while dehumidifying moisture generated in the drying step (S20); An inversion step (S30) of inverting the honey dried by the primary drying step; A second drying step (S40) of adding the inverted honey to a high temperature of 60 to 70 DEG C and a low temperature of 10 to 18 DEG C under atmospheric pressure lower than the atmospheric pressure, and drying the moisture for 5 to 6 hours while dehumidifying the moisture generated inside; And a pulverizing step (S50) of pulverizing and drying the dried honey solids.

The present invention relates to a method for producing a honey powder using a low-temperature drying method for preparing a stock solution of a honey, granules, powders or various other forms by using a low-temperature drying apparatus which applies a high temperature and a low temperature together with a honey solution to evaporate moisture through a temperature difference.

Korean Patent Laid-Open No. 10-2012-0029810 (granular honey powder and its preparation method), the binder of step (a) has 30 to 50% by weight of a stock solution of a honey, 5 to 15% by weight of a food additive, Wherein the food additives are calcium phosphate dibasic and gum arabic, and the seed of step (b) is glucose, indigestible maltodextrin, cinnamon powder, maltose and sucralose.

Korean Patent Registration No. 10-1126379 (method for producing granules for honey ginger carrots containing honey and ginger as main ingredients) is carried out to obtain a mixture of ginger essence and honey obtained in the concentration step at a ratio (g) of 1: 2 Primary stirring step; A second stirring step in which the mixed solution obtained in the mixing solution stirring step is mixed with glucose to obtain a mixed solution at a ratio (g) of 1: 9; A fine granulation step of finely granulating the mixed solution obtained in the second stirring step in a usual granulator; And a drying step of drying the fine granules discharged from the granulator.

Korean Society for Food Science and Technology (KOREAN J. FOOD COOKERY SCI.Vol. 28, No. 4, 2012; Preparation and Quality Characteristics of Granules Using Odie and Blueberry Extract) was prepared by adding 20% of 30Brix concentrate to 25% %, 4.97% of lactose powder, 5% of maltodextrin, and 0.03% of corn syrup, and granulated by passing through a granulator.

As a prior art related to the present invention, Korean Patent Publication No. 2004-0031672 (a method for producing a honey powder and a food for a honey powder) is a method in which a food such as glucose is mixed with a raw powder of a honey and then dried again by a freeze drying method or a vacuum drying method to be. Korean Patent Laid-Open No. 2006-0102454 (a technique for preventing caking phenomenon in the method of manufacturing artificial honey powder using freeze-drying technology) relates to a method for producing a honey powder by the freeze-drying method. Korean Patent Registration No. 10-0802196 (method of producing honey granule and honey granule for food additive) is a method of spraying and pulverizing by adding an excipient such as herbal medicine extract and lactose to a raw stock solution of honey, Is a method in which granules are prepared by mixing honey, oligosaccharide, hwanggi, glucose, and salt, followed by drying. Korean Patent Publication No. 2009-0013152 (Honey Ginger with Honey and Ginger as the Main Ingredients The present invention relates to a method for preparing a ginger extract by mixing honey and glucose in a ginger extract solution and granulating the mixture. However, the above-described prior arts are different from the present invention in technical construction.

Honey is a healthy food for the body and is used as a sweetener, but since it is a liquid, it must be kept in a container, which makes handling difficult and difficult to distribute. In addition, since the viscosity is high, there is an unsanitary problem that the honey or the honey be added to the tool or the container when weighing or dividing.

Korean Patent Publication No. 2004-0031672 Korean Patent Registration 10-0802196

ENGLISH J. FOOD COOKERY SCI.Vol. 28, No. 4, 2012

Honey is a healthy food for the body, and although it is used as a sweetener, it is difficult to handle because it has to be kept in containers because it is liquid. In addition, since the viscosity is high, there is an unsanitary problem that the honey or the honey be added to the tool or the container when weighing or dividing. Conventional methods for drying a honey powder at high temperature include adding an excipient such as maltodextrin to honey and drying it at a high temperature to obtain a powder. However, when the honeycomb is dried at a high temperature for a long time, energy consumption is high, Resulting in a problem of deterioration in commercial quality. The spray drying method is a method in which honey and maltodextrin are sprayed into the air and mixed while being dried. However, it is difficult to increase the content of honey, and there is a problem that moisture is absorbed because of high viscosity. In addition, the freezing vacuum drying method is difficult to produce in small quantities because the amount of honey is high in one production, and the caking phenomenon of the honey powder occurs due to the moisture recovery property due to short time drying under a pressure of 85 pa ~ 90 pa. In order to solve this problem, the drying method of the honey powder which can be stored at room temperature and the composition of the honey are very important. It has been disclosed in the prior art to make honey powder or honey granules by using gum arabic, starch saccharides, maltodextrin, calcium salts and the like as an excipient. However, since it absorbs moisture easily during preservation, long-term storage is difficult. To prevent this, an excipient such as a saccharide or a food additive is used, but it is difficult to maintain the characteristics of honey when the amount is large. Therefore, maltodextrin is often used to maintain the flavor, aroma and honey powder of honey. Maltodextrin, which is commercially available, has a deutero equivalent (DE) of 12 or more and a high reducing sugar content, have.

The present invention comprises a step of mixing a liquid honey with an excipient to make a powdered honey composition. The excipient for honey is dextrin having a glucose equivalent (DE) of 4 to 10 or 45 to 55 parts by weight of maltodextrin, and other excipients include any one or two or more excipients selected from alulose, polydextrose, indomologous maltodextrin, inulin and levan To 10 parts by weight constitute a powder honey composition. And a step of preparing powdered honey from these powdered honey compositions by a spray drying method. The spray drying conditions were as follows: inlet temperature of 143 ~ 148 ℃, outlet temperature of 95 ~ 105 ℃, hot air spray dryer 9,300 ~ 9,800rpm, temperature of 42 ~ 48 ℃, concentration 28 ~ 32Brix, dextrin and maltodextrin 83 to 88% moisture and mixed and spray dried.

Since the powdered honey of the present invention is not hygroscopic like granules or crystals, it can be conveniently used as a sugar when it is stored in a container while the tea is boiled or cooked.

Fig. 1 shows the time-dependent moisture absorption curves of the powdered honey of the present invention.
Shows a time-dependent moisture absorption curve in the humidified state of the powder honey of the present invention.
Fig. 3 shows the powdery state of the powdered honey of the present invention in the state of packing at room temperature in polyethylene.

The present invention comprises a step of mixing powdered honey with an excipient to prepare a powdered honeycomb composition, and spray drying the powdered honeycomb composition to form powdered honey.

≪ Example 1 > Powder honey excipient

Prior art is the use of maltodextrin as an essential excipient for powdered honey. Maltodextrin is a carbohydrate with various degrees of polymerization ranging from incomplete hydrolysis of starch to maltodextrin, the disaccharide maltose and the one immediately before hydrolysis to glucose, the monosaccharide. (DE 18, 1012, 6 ~ 8, 3 ~ 5) by spray drying of dextrin and maltodextrin by the glucose equivalent (DE) of 50% honey, 50% dextrin and maltodextrin and 85% Are shown in Table 1 below. The spray drying conditions were as follows: At the inlet temperature of 145 ° C and the outlet temperature of 100 ° C, the hot air spray dryer was operated at 9,500rpm with the inlet temperature of 45 ° C and the concentration of 30Brix, and maltodextrin and dextrin 88% moisture and mixed and spray dried.

Powdering experiment by spray drying by glucose equivalent Spray drying / DE ^Note) Honey ratio (%)  Excipient Ratio (%) evaluation Maltodextrin 18 50 50 Not Powderable Maltodextrin 10 50 50 Not Powderable Dextrin 7 50 50 Powderable Dextrin 4 50 50 Powderable

Note) Represents DE (Dextrose Equivalent)

From the above results, the lower the DE (glucose equivalence), the more powder of honey could be obtained. The spray drying condition was generally good, but it was found to be slightly sticky to the spray dryer wall, but powdery.

Example 2: Powdering experiment by excipient

From the above results, it can be seen that when the hydrolysis degree (DE value) of maltodextrin is as high as 7 or more, the content of reducing sugar is high and sugar content is good but it is not suitable for making honey powder. A honey powder composition comprising 45% of maltodextrin in 50% of honey and 110% as one or two or more excipients selected from alululose, polydextrose, indigestible maltodextrin, inulin and levan as other excipients was prepared and spray dried The results are shown in Table 2 below. ≪ tb > < TABLE > Id = Table 2 Columns = 4 < tb >

DE value and powdering experiment by spray drying by excipient (Unit:%) division honey MD AL PDX IDD IN Powdered DE-18 50 40 One 3 4 2 impossible DE-10 50 40 2 4 3 One possible DE-7 50 40 One 5 3 One possible DE-4 50 40 One 3 5 2 possible

Note) In Table 2, MD (maltodextrin), AL (allulose), PDX (polydextrose), IDD (indigestable dextrin) and IN (inulin) are shown.

From the above results, it was found that even if allylose, polydextrose, indigestible maltodextrin and inulin were used as dextrin and other excipients having a DE value of 4 to 10 used in the present invention, they could be pulverized, The maltodextrin of DE18 was highly hygroscopic and could not be powdered.

≪ Test Example 1 > Hygroscopicity experiment

Moisture absorption test was performed on the powdered honey prepared in the Example.

1) Moisture absorption test after sealing

A certain amount of powdered honey sample was packed in a zipper bag and sealed, and a hygroscopicity test was conducted at room temperature. There was no change in morphology of powdered honey even after a lapse of time. The results are shown in FIG. 1 below.

2) Moisture absorption test at room temperature

The sealed honeycomb of the powder was opened and allowed to stand at 25 캜 and 20% RH, and the hygroscopic state was measured over time. At room temperature, there was no change in the morphology of powdered honey, similar to the sealed state. The results are shown in FIG. 2 below.

3) Moisture absorption test after humidification

The sealed honeycomb of the powder was opened and allowed to stand at 30 DEG C and 75% RH, and the hygroscopic state was measured over time. After 4 hours in the humidified state, it was confirmed that all the samples of the honey powder were melted and changed into a liquid phase. The results are shown in FIG. 3 below.

≪ Test Example 2 > Antioxidant activity measurement of powder honey composition

1) total polyphenol

Total polyphenol content was determined by adding 0.1 mL of 2 N Folin-Ciocalteau reagent to 0.5 mL of the extraction solution according to the extraction conditions according to the Folin-Denis method (Singleton VL and Rossi JA 1965), mixing thoroughly, adding 8.4 mL of sterilized distilled water, And incubated for 1 hour at room temperature. Absorbance was measured at 725 nm using a spectrophotometer (Ultraspec 2100pro, Amersham Co., Sweden). The total polyphenol content was calculated from the standard curve prepared by quantifying tannic acid (Sigma, St. Louis, MO, USA). The results are shown in Table 3.

2) Total flavonoid content

Total flavonoid content was measured by mixing Davis method (Davis WB 1947) with 100 μL of extract and 1 mL of diethyl glycol. The mixture was incubated at room temperature for 5 minutes, mixed with 100 μL of 1N NaOH, reacted at 37 ° C. for 30 minutes, (Ultraspec 2100pro, Amersham Co., Uppsala, Sweden). Total flavonoid content was calculated from the standard curves prepared by quantifying quercetin (Sigma, St. Louis, Mo., USA). The results are shown in Table 3.

Antioxidant activity division D50% + honey 50% D70% + honey 30% D80% + honey 20% D90% + honey 10% Total phenolic
Compound (mg / g) 115.21 + - 2.14 109 ± 1.56 106 ± 5.14 105 ± 2.13 Total Flavo
(Mg / g) 3.24 ± 2.13 2.78 + - 4.12 2.56 ± 3.14 2.34 ± 2.17

Note) D refers to dextrin

From the above results, it can be seen that the content of total phenolic compound and total flavonoid is higher as the content of honey is higher. Therefore, the powdered honey extract prepared by mixing the maltodextrin and honey of the present invention in a ratio of 1: 1 is excellent in antioxidant activity and thus can be provided as a health functional food.

≪ Test Example 3 >: Sensory Evaluation

As a control group of powdered honeycomb composition and honey of the present invention, well-trained panelists (2 each in their 20s, 30s, 40s and both sexes and smoking cessation) Taste, palatability, aftertaste, and overall taste were evaluated by the above-mentioned method, and the results are shown in Table 4 below.

Sensory test result division Control Honey composition Sugar Honey 100% Honey 30% + D70% Honey 50% + D50% flavor 4.4 4.5 4.2 4.4 Purity 4.5 4.5 4.1 4.3 aftertaste 4.3 4.5 4.0 4.4 A comprehensive taste 4.3 4.5 4.1 4.4

Note) D refers to dextrin

From the above sensory test results, it can be seen that the powdered honey composition of the present invention has a similar level of sensory properties to that of the control in taste, palatability, aftertaste and overall taste, as compared with the control. Accordingly, the powdered honeycomb composition of the present invention may be used as a substitute for sugar.

Since the powdered honeycomb composition of the present invention is not hygroscopic at room temperature, it can be used for boiling tea or cooking such as sugar while being stored in a container. It also has excellent health functionalities such as antioxidant activity and can be used as a substitute for sugar.

Claims (6)

Powder honey compositions comprising dextrin or maltodextrin and excipients in honey The composition of claim 1, wherein the powdered honeycomb composition comprises 45 to 55 parts by weight of honey, 45 to 55 parts by weight of dextrin or maltodextrin, and 5 to 10 parts by weight of an excipient The powdered honeycomb composition according to claim 1, wherein the dextrin or maltodextrin has a glucose equivalent of DE 47 The composition according to claim 1, wherein the excipient is a powdered honey composition comprising one or more selected from aluloses, polydextrose, indigestible maltodextrins, inulin and levan 45 to 55 parts by weight of honey, 45 to 55 parts by weight of dextrin or maltodextrin and 5 to 10 parts by weight of one or more excipients selected from aluloses, polydextrose, indigestible maltodextrin, inulin and levan are mixed to prepare a honey powder composition And spray drying the honeycomb composition at a spray drying inlet temperature of 143 to 148 DEG C and an outlet temperature of 95 to 105 DEG C at a hot air spray dryer at 9,300 to 9,800 rpm at an inlet temperature of 42 to 48 DEG C For preparing a powdered honey composition A health functional food for antioxidant activity comprising a powdered honey composition made by any one of claims 1 to 4

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