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KR-20260064016-A - Anti-caking composition of fermented oyster extract powder

KR20260064016AKR 20260064016 AKR20260064016 AKR 20260064016AKR-20260064016-A

Abstract

The present invention relates to a caking prevention composition of fermented oyster extract powder comprising fermented oyster extract, an anti-caking agent, erythritol, and starch, and a method for preparing the same.

Inventors

  • 마민정
  • 윤혜경

Assignees

  • 주식회사 엘지생활건강

Dates

Publication Date
20260507
Application Date
20241031

Claims (7)

  1. Anti-caking composition of fermented oyster extract powder comprising fermented oyster extract, an anti-caking agent, erythritol, and starch.
  2. A composition according to claim 1, wherein the anti-caking agent is silicon dioxide.
  3. A composition according to paragraph 2, wherein the silicon dioxide is 0.05 to 2 weight percent based on the total weight of the composition.
  4. A composition according to claim 1, wherein the anti-caking agent: a mixture of starch and erythritol is 1:6 or higher.
  5. A composition according to claim 1, wherein the composition additionally comprises one or more selected from the group consisting of anhydrous crystalline glucose, vegetable cream, skim milk powder, lactose, dextrin, and flavoring.
  6. A method for preparing a caking prevention composition of fermented oyster extract powder, comprising: (a) a step of mixing monosaccharides, erythritol, and starch; (b) a step of fluid bed granulating and drying the mixture of step (a); and (c) a step of mixing fermented oyster extract and an anti-caking agent into the powder granules of step (b).
  7. Fermented oyster extract powder characterized by maintaining the GABA and taurine content produced by the method of claim 6 and having no caking phenomenon.

Description

Anti-caking composition of fermented oyster extract powder The present invention relates to a caking prevention composition of fermented oyster extract powder comprising fermented oyster extract, an anti-caking agent, erythritol, and starch, and a method for preparing the same. It is common for powdered foods to be formulated with specific flavor-enhancing powders, such as sugars, concentrated powders, and acids, in addition to key ingredients like functional components. However, most flavor enhancers, including sugars, organic acids, concentrated powders, and flavorings, are susceptible to hygroscopicity. This can lead to deliquescence , where the solid absorbs moisture from the atmosphere and melts spontaneously, and caking, where powder particles clump together and harden. When caking occurs, product quality stability deteriorates, as it reduces powder fluidity and lowers the stability of functional ingredient content. Caking is influenced by temperature, humidity, and particle size. While anti-caking agents are sometimes used to prevent it, the specific type required varies depending on interactions with the main ingredients and the moisture environment; further adjustments must be made to suit the complexity of the main ingredients in the food product. While fermented oyster extract is a water-soluble powder that poses no problems when mixed into liquid formulations, its inherent hygroscopic nature makes it highly hygroscopic. Consequently, when mixed into a powder formulation, caking occurs even when stored in moisture-blocking aluminum packaging, posing difficulties in the development of powder products. Even when silicon dioxide, a well-known anti-caking agent, is co-added, its strong hygroscopicity is difficult to overcome with silicon dioxide alone. Furthermore, there are limitations on excessive dosages of silicon dioxide, as its usage limit in food is set at 2% or less when used as an anti-caking agent. Accordingly, it is necessary to design a composition and a manufacturing method so that hygroscopicity and caking phenomena are improved within the powder mixed with flavoring ingredients and fermented oyster extract. Figure 1 is a schematic diagram of a method for manufacturing the anti-caking composition of the present invention. Figure 2 shows the results of a comparison of the powder properties of the comparative example and the example. Figure 3 shows the results of a comparison of the tablet properties of the comparative example and the example. Figure 4 shows the caking results of fermented porcine placenta extract and fermented oyster extract. Hereinafter, the present invention will be described in detail with reference to examples and the like to aid in understanding the invention. However, the embodiments according to the present invention may be modified in various different forms, and the scope of the present invention should not be interpreted as being limited to the following embodiments. The embodiments of the present invention are provided to more completely explain the invention to those with average knowledge in the art. Experimental Example 1: Appearance stability of moisture-improving powder composition containing fermented oyster extract Examples and comparative examples were prepared with the compositions shown in Table 1 below. Table 1 shows the ratio of each raw material when the fermented oyster extract is 1. Example 1Comparative Example 1Comparative Example 2Comparative Example 3Example 2Example 3Comparative Example 4Comparative Example 5Comparative Example 6Fermented oyster extract111111111SiO20.150.150.150.150.20.20.20.20.2starch0.90.80.40110.80.40Erythritol0.4000.40.30.5000.3xylitol00.40.40000.40.40Isomalt3.522223.52.32.32.5Anhydrous crystalline glucose, etc.To 100To 100To 100To 100To 100To 100To 100To 100To 100Caking statusXOOOXXOOOSiO2 : Starch + Erythritol1:8.71:5.31:2.71:2.71:6.51:7.51:41:21:1.5SiO2 : Starch + Xylitol1:81:5.31:61:4 Granular powder was prepared using the remaining raw materials, excluding the fermented oyster extract, according to the ratio of the composition as described above, and then mixed with the fermented oyster extract. Specifically, it was prepared using the manufacturing process shown in Fig. 1. As a result, in all comparative examples, a caking phenomenon occurred in which the powder clumped together after a certain period of time, while in the examples, it was confirmed that the powder properties remained stable (Fig. 2). In addition, a final mixture was prepared by post-mixing fermented oyster extract with a fine particle powder of a combination of sugar alcohol (erythritol or xylitol) and starch to minimize contact with moisture, and then checking whether caking occurred. As a result, caking occurred in Comparative Examples 3 and 6, which did not contain starch, and in Comparative Examples 1, 2, 4, and 5, which contained xylitol as a sugar alcohol, but in Examples 1, 2, and 3, which contained starch and erythritol, no caking occurred