JP2018102260A - Micronized ginger composition and manufacturing method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an aqueous solvent-refined ginger composition capable of exerting a strong pungent taste by adding 100 ppm or more and maintaining the pungent taste even when stored in a refrigerator for 3 months or more, and a method for producing the same. SOLUTION: An aqueous solvent-miniaturized ginger composition capable of exerting a strong pungent taste by adding 100 ppm or more and maintaining the pungent taste even when stored in a refrigerator for 3 months or more, ginger (Amomum zingiber L.) and the like. A step of crushing with a mixer, a step of adding crushed ginger (Amomum zingiber L.), etc. to an aqueous solvent selected from water, ethanol, or an aqueous ethanol solution, a step of adding crushed ginger (Amomum zingiber L.), etc. together with an aqueous solvent. A method for producing a finely divided ginger composition, which comprises a step of applying pressure to perform a wet micronization treatment. [Selection diagram] None

Description

  The present invention relates to a refined ginger composition and a method for producing the same, and more specifically, an aqueous system that exerts a strong pungent taste with addition of 100 ppm or more, and can maintain the pungent taste even when stored in a refrigerator for 3 months or longer. The present invention relates to a solvent refined ginger composition and a method for producing the same.

Currently, extracts extracted from ginger (Amomumzingiber L.), etc. are known for many uses such as adding to spices, luxury products, and drugs, and many of them contain ginger (Amomumzingiber L.) as a raw material. Food and drink products and drugs are manufactured and sold.
However, many of the foods and drinks and drugs containing these ginger (Amomumzingiber L.) do not have the strong pungent taste of raw ginger (Amomumzingiber L.) etc., and the pungent taste of ginger (Amomumzingiber L.) etc. Instead of adding another spice such as capsaicin, it creates a pungent taste.

  Ginger (Amomumzingiber L.) and the like contain a plurality of pungent components, and gingerol, gingerol, gingive belane, gingiberol and gingerone are known as the main pungent components. The pungent taste of capsicin and the pungent taste of capsaicin such as ginger (Amomumzingiber L.) are different from the pungent taste of capsaicin, and the pungent taste of ginger (Amomumzingiber L.) has both a spicy spicy and a pungent sensation. Capsaicin's pungent taste concentrates on the entire tongue, warming the body and stimulating sweat, while sweating and refreshing.

In addition, even foods and drinks containing pungent components such as ginger (Amomumzingiber L.) do not last long from the pungent taste of the conventional ginger composition, so the pungent taste of ginger (Amomumzingiber L.), etc. is weakened during the production process. It has been difficult to produce a product having sufficient pungent taste such as (Amomumzingiber L.).
If you want to have enough pungent taste such as ginger (Amomumzingiber L.) to produce food and drink, you need to add a large amount of ginger composition. By adding a large amount of ginger (Amomumzingiber L.) etc. Although it was possible to give a pungent taste, it was difficult to prepare a taste other than the pungent taste.

In Patent Document 1, raw ginger and raw ginger extract are heated at a high temperature, and then the precipitation and ethanol removal using ethanol are performed, so that the flavor and the pungent component of ginger are in harmony with each other. A method for producing an excellent processed ginger food composition is disclosed.
However, the processed ginger processed food composition described in Patent Document 1 has a weak pungent taste and does not have a strong pungent taste as compared with a comparative example in which dried cocoon is extracted with 70% ethanol and concentrated.

Patent Document 2 includes a step of extracting dry ginger with an aqueous solution, a step of subjecting the obtained extract to an enzyme treatment, and a step of treating the enzyme treatment solution at a low temperature at 0 to 25 ° C. A method for producing a ginger extract in which degradation of flavor is suppressed by including a step of sterilization using a sterilization filter before or after a step of low-temperature treatment using a degrading enzyme is disclosed.
However, the production method of Patent Document 2 includes a step of enzymatic treatment of ginger and a step of sterilization using a sterilization filter, and the production method is complicated and takes time.
Furthermore, the ginger extract extracted by this method has a flavor, but does not have a strong pungent taste.

  As can be seen from the above-mentioned Patent Document 1-2, there is hardly anything that focuses on a method for extracting a strong pungent taste from ginger (Amomumzingiber L.) or the like.

JP 2010-124786 A JP 2012-090526 A

  The present invention has been made to solve the above-mentioned problems of the prior art, and can produce a product having a sufficient pungent taste such as ginger (Amomumzingiber L.) with a very small amount of addition, which is stronger than usual. The present invention provides a miniaturized ginger composition having a pungent taste such as ginger (Amomumzingiber L.) and the like, in which the pungent taste is less likely to decrease over time, and a method for producing the same.

  The invention according to claim 1 relates to a water-based solvent refined ginger composition that, when added at 100 ppm or more, exhibits a strong pungent taste and can maintain the pungent taste even when stored in a refrigerator for 3 months or longer.

  The invention according to claim 2 relates to the aqueous solvent refined ginger composition according to claim 1, wherein the aqueous solvent is selected from water, ethanol, or an aqueous ethanol solution.

  The invention according to claim 3 includes a step of pulverizing ginger (Amomumzingiber L.) or the like with a mixer, a step of adding the crushed ginger (Amomumzingiber L.) or the like to an aqueous solvent selected from water, ethanol, or an aqueous ethanol solution, The present invention relates to a method for producing a refined ginger composition comprising a step of subjecting pulverized ginger (Amomumzingiber L.) and the like together with an aqueous solvent to a wet refinement process.

  The invention according to claim 4 relates to a method for producing a refined ginger composition according to claim 3, characterized in that the injection pressure of the wet refinement treatment is in the range of 15 MPa to 500 MPa.

  The invention according to claim 5 relates to a method for producing a refined ginger composition according to claim 3 or 4, wherein the number of wet refinement treatments is 1 to 30 times.

  The invention according to claim 6 is characterized in that 1% or more of the ginger particles of the miniaturized ginger composition have a particle size in the range of 1 μm to 100 μm, according to any one of claims 3 to 5. The present invention relates to a method for producing a miniaturized ginger composition.

  The invention according to claim 7 further includes a step of removing and drying the aqueous solvent of the refined ginger composition after the step of performing the wet refinement process. The manufacturing method of the refined ginger composition as described in 1 above.

  The invention according to claim 8 relates to a method for producing a refined ginger composition according to claim 7, wherein spray drying or drum drying is used in the drying step.

  The invention according to claim 1 can provide an aqueous solvent refined ginger composition that exerts a strong pungent taste with the addition of 100 ppm or more and can maintain the pungent taste even when stored in a refrigerator for 3 months or more. This aqueous solvent refined ginger composition can be added to various foods and drinks, is excellent in versatility, and excellent in long-term storage stability.

  According to the invention according to claim 2, by providing the aqueous solvent selected from water, ethanol, or an aqueous ethanol solution, there is provided a stable aqueous solvent refined ginger composition that is more pungent and less susceptible to weakness. it can.

According to the invention according to claim 3, by subjecting pulverized ginger (Amomumzingiber L.) and the like to wet refinement by applying pressure together with an aqueous solvent, it has a strong pungency and deteriorates even when stored for a long period of time. A difficult ginger composition (ginger extract) is obtained.
Since the ginger composition has a strong pungent taste, a product having a sufficient pungent taste such as ginger (Amomumzingiber L.) can be produced with only a very small amount of addition.
In addition, since the ginger composition is unlikely to deteriorate even when stored for a long period of time, a method for producing a fine ginger composition having a stable pungency over a long period of time can be provided.

According to the invention which concerns on Claim 4, ginger (Amomumzingiber L.) etc. can be refined | miniaturized more finely by making the injection pressure of a wet refinement | miniaturization process into the range of 15MPa-500MPa. Many pungent components contained in cells such as (Amomumzingiber L.) can be released into aqueous solvents.
Thereby, the manufacturing method of the refinement | miniaturization ginger composition whose pungent taste is stronger than the ginger composition obtained by the conventional method can be provided.

According to the invention according to claim 5, by setting the number of times of the wet micronization process to 1 to 30 times, ginger (Amomumzingiber L.) and the like can be further refined more uniformly than the effect according to claim 2. By finely refining, many of the pungent components contained in cells such as ginger (Amomumzingiber L.) can be released into an aqueous solvent.
Thereby, the manufacturing method of the refinement | miniaturization ginger composition whose pungent taste is stronger than the ginger composition obtained by the conventional method can be provided.

  According to the invention which concerns on Claim 6, by making 1% or more of the ginger particles of a refined ginger composition into a particle size in the range of 1 μm to 100 μm, the pungent taste is stronger, and the pungent taste is less likely to decrease over time. A method for producing a stable fine ginger composition can be provided.

  According to the invention which concerns on Claim 7, after the process of wet refinement | miniaturization treatment, by further removing the aqueous solvent of refined ginger composition and drying, it has a stronger pungent taste and the pungent taste decreases with time. It is possible to provide a method for producing a stable and fine powdery ginger composition that is difficult to perform.

According to the eighth aspect of the invention, in the drying step, by using spray drying or drum drying, the ginger composition can be dried and powdered faster and more strongly than other drying methods.
Thus, it is possible to provide a method for producing a stable powdery refined ginger composition that is more pungent than the effect according to claim 5 and is less likely to decrease over time.

  Hereinafter, the refined ginger composition and the production method thereof according to the present invention will be described in detail.

  The refined ginger composition according to the present invention is obtained from ginger (Amomumzingiber L.) or the like belonging to the genus Ginger. As for varieties such as Ginger (Amomumzingiber L.), it is desirable to use yellow ginger (Zingiberofficinale var. variegate Makino), pontsuk ginger (Z. cassumunar Roxb.), Java ginger (Z. purpureaRoxb.), Genghis spectabilis Griff., hana ginger (Z. zerumbet (L.) E. Sm.), etc. The ginger production area and variety are not limited, and any ginger may be used.

  Ginger (Amomumzingiber L.) and the like are composed of rhizomes, stems, and leaves, but rhizomes are used as a raw material for the refined ginger composition. The state of the rhizome may be raw or dried.

  Ginger (Amomumzingiber L.) and the like contain a plurality of pungent components, and gingerol, gingerol, gingive belane, gingiberol and gingerone are known as the main pungent components. The pungent taste of ginger (Amomumzingiber L.), which consists of these ingredients, has both a spicy spiciness and a tingling sensation, resulting in sweating and a refreshing feeling.

  Gingerol is CAS number 23513-14-6, and has a structure represented by the following formula (Formula 1).

  Shogaol is CAS No. 555-66-8 and has a structure represented by the following formula (Formula 2).

  Gengheelane is CAS No. 495-60-3 and has a structure shown in the following formula (Formula 3).

  Zingiberol is CAS No. 6754-68-3 and has a structure represented by the following formula (Formula 4).

  Zingerone is CAS number 122-48-5 and has a structure represented by the following formula (Formula 5).

The mixer used in the process of crushing ginger (Amomumzingiber L.), etc. with a mixer may be any mixer that can crush rhizomes such as raw or dried ginger (Amomumzingiber L.). There are no particular restrictions on the type of the material.
Further, the degree of pulverization of ginger (Amomumzingiber L.) or the like is not particularly limited as long as it can be pulverized to such an extent that it can be used for wet micronization.

In order to extract a pungent component from ginger (Amomumzingiber L.) crushed with a mixer, crushed ginger (Amomumzingiber L.) or the like is added to an aqueous solvent.
Since the refined ginger composition according to the present invention is added to foods and drinks, water and ethanol are used as the aqueous solvent. An aqueous ethanol solution that is a mixed solvent in which water and ethanol are mixed at an arbitrary mixing ratio can also be used.
Since more pungent components of ginger (Amomumzingiber L.) can be extracted, it is preferable to use an ethanol aqueous solution of 30 to 70%.

Ginger (Amomumzingiber L.) and the like added to the aqueous solvent are subjected to wet micronization treatment together with the aqueous solvent. Ginger (Amomumzingiber L.) and the like can be pulverized uniformly and finely by wet micronization treatment. Thereby, a pungent component contained in cells such as ginger (Amomumzingiber L.) can be taken out in an aqueous solvent.
Examples of the wet refinement include wet mechanical milling using a grinding medium such as a wet jet mill, dispersion by ultrasonic vibration, and a bead mill. In the present invention, a wet jet mill can be more preferably employed.

  The wet jet mill is a method using a water jet technique, and was developed as a miniaturization method in which a raw material solution is jetted from a high-pressure nozzle at a high pressure and the particles themselves are not broken and contamination is not mixed.

Specifically, the steps of the wet micronization process used in the method for producing the micronized ginger composition according to the present invention are as follows, but the process is not limited thereto, and the ginger composition is prepared using the wet micronization process. Any method may be used as long as it is a manufacturing method.
1. A step of high-pressure injection of ginger (Amomumzingiber L.) or the like added to an aqueous solvent together with an aqueous solvent with a gas such as air or nitrogen gas at a predetermined pressure from a high-pressure nozzle of a high-pressure injection processing apparatus. In addition, it is preferable that the pressure of a high pressure injection is the range of 15 MPa-500 MPa from a viewpoint of the grade of refinement | miniaturization. If the pressure of the high pressure injection is less than 15 MPa, it cannot be sufficiently miniaturized.
2. A process of in-liquid plasma treatment of ginger (Amomumzingiber L.), etc. added to a high-pressure jetted aqueous solvent in a reaction vessel of a plasma generator. By performing the plasma treatment in the liquid, reaggregation is prevented by the action of electrostatic repulsion, and the dispersion stability of ginger (Amomumzingiber L.) added to the aqueous solvent is improved.
1. ~ 2. By repeating the process 1 to 30 times, ginger (Amomumzingiber L.) etc. can be uniformly and finely refined. By finely miniaturizing, the pungent component contained in cells such as ginger (Amomumzingiber L.) Many can be released into aqueous solvents. Therefore, a finer ginger composition having a stronger pungent taste than usual can be obtained.
More than 30 times ~ 2. Since the extraction efficiency of pungent components such as ginger (Amomumzingiber L.) is deteriorated and the operation is only complicated even if the above process is repeated. ~ 2. This step is preferably repeated 1 to 30 times.

  1. ~ 2. When 1% or more of the ginger particles of the refined ginger composition treated in the above step has a particle size in the range of 1 μm to 100 μm, it is desirable because it has a particularly strong pungent taste than the refined ginger composition outside this range.

In order to stably store the micronized ginger composition obtained by the wet micronization process for a longer period of time, it is desirable to pulverize the micronized ginger composition.
From the viewpoint of providing a finer ginger composition that has a stronger pungent taste than other methods and can be stably stored for a longer period of time, the powdering method is dried and powdered using spray drying or drum drying. However, the present invention is not limited to this, and any method can be used as long as it is a commonly used drying and powdering method such as natural drying, hot air drying, fluidized bed drying, low temperature drying, freeze drying, and pressure drying. Good.

The refined ginger composition according to the present invention is extracted with the above-mentioned aqueous solvent, and step 2. Compared with the ginger composition which has not performed the wet refinement | miniaturization process of this, the pungent taste is exhibited strongly, and also the pungent taste can be maintained even if it preserve | saves for 3 months or more with a refrigerator (5 degrees C or less).
According to the experimental wisdom of the inventors, the pungent taste can be maintained even after storage for more than one year.

The refined ginger composition according to the present invention can be added to and blended with various foods and beverages and preparations.
Examples of the food and drink include soft drinks, tablet confectionery, and candy (hard candy), and examples of the preparation include oral preparations such as tablets and extracts, and parenteral preparations such as ointments, but are not limited thereto. .

  The refined ginger composition according to the present invention can produce foods and beverages and the like having sufficient pungent taste such as ginger (Amomumzingiber L.) by adding 100 ppm or more, preferably 100 to 3000 ppm to foods and beverages. This is because when the amount is less than 100 ppm, foods and drinks having a sufficient pungent taste such as ginger (Amomumzingiber L.) cannot be produced. It is because it becomes difficult to adjust tastes other than the pungent taste of the food / beverage products which added the ginger composition.

<Production method of refined ginger composition>
Hereinafter, the effect of the present invention will be made clearer by showing examples related to the refined ginger composition and the production method thereof according to the present invention. However, the present invention is not limited to the following examples.

The refined ginger composition according to the present invention was produced using the following four kinds of raw materials and solvents.
a. Ingredients: 200 g of ginger (Zingiberofficinale var. Rubrum) powder, solvent: 800 g of water
b. Ingredients: 300 g of ginger (Zingiberofficinale var. Rubrum) powder, solvent: 1200 g of 50% ethanol
c. Ingredients: raw ginger (Zingiberofficinale var. Rubrum) puree (500 g ginger + 200 g water), solvent: 1500 g water
d. Ingredients: raw ginger (Zingiberofficinale var. Rubrum) puree (500 g ginger + 200 g water), solvent: 1500 g 50% ethanol

  Raw ginger (Zingiberofficinale var. Rubrum) puree, which is a raw material of cd above, was produced by pulverizing 500 g of raw ginger (Zingiberofficinale var. Rubrum) with 200 g of water using a mixer. The roughness of raw ginger puree is not particularly limited, and any roughness may be used as long as it can be used in a wet-type refinement processing apparatus.

The raw materials a to d and the solvent were treated in the following steps 1 to 3 to produce a refined ginger composition.
1. The raw material and the solvent were injected at high pressure from a high pressure nozzle of a high pressure injection processing apparatus at a pressure of 245 MPa. In addition, when using raw ginger puree as a raw material, it is desirable to implement pre-processing with a juicer mixer.
2. The raw material + solvent sprayed with high pressure was subjected to plasma treatment in liquid in the reaction vessel of the plasma generator.
3. The above steps 1 and 2 were repeated twice to obtain a refined ginger composition.
All the refined ginger compositions using the raw materials a to d and the solvent were confirmed to have a strong pungency.

A sensory test for pungent taste was performed using the refined ginger composition produced by the above production method. The sensory test was implemented using the following samples 1 to 3.
Sample 1. 1. A refined ginger composition sample manufactured three months before the sensory test by the above manufacturing method. 2. Fine ginger composition sample produced 8 months before the sensory test by the above production method Ginger composition manufactured 3 months before sensory test by conventional manufacturing method

The raw materials and solvents of Samples 1 and 2 are the same as those in d. (Raw material: Zingiberofficinale var. Rubrum puree (ginger 500 g + water 200 g), solvent: 50% ethanol 1500 g) was used.
The ginger composition of Sample 3 was produced by the following conventional procedure.
200 g of dried ginger (Zingiberofficinale var. Rubrum) was immersed in 800 g of 30% ethanol at room temperature for 24 hours, filtered, and the supernatant was extracted. The supernatant was used as a ginger composition.
The said samples 1-3 used what was stored with the refrigerator (5 degrees C or less) after manufacture.

Using the samples 1 to 3, a sensory test was conducted by five panelists.
The sensory test was carried out by mixing the sample and water to bring the concentration of the sample to 100 ppm, and then drinking five panelists drinking water containing each sample.
After drinking the sample, 5 panelists evaluated the following items 1 to 4.
Item 1: Which of the above samples 1-3 is the hardest?
Item 2: How hot are the samples 1 to 3 above?
Item 3: Did the body warm after drinking the above samples 1-3?
Item 4: When did you drink Samples 1 and 2 above, what time did you feel the hotness?
The results of the sensory test (items 1 to 4) are shown below.

(Item 1: Which of the above samples 1-3 is the hardest?)
Five panelists drank the above samples 1 to 3, and confirmed the sample that felt most painful.
The result of item 1 is shown below.
Sample 1: 3 people Sample 2: 2 people Sample 3: 0 people From the above results, the refined ginger composition according to the present invention has a stronger pungent taste than the ginger composition produced by the conventional method. I understood.
Furthermore, it was found that not only Sample 1 at 3 months after production but also Sample 2 at 8 months after production maintained a strong pungency. From this, it was found that the micronized ginger composition according to the present invention maintained a strong pungent taste even after 8 months from production.

(Item 2: How hot is the above samples 1-3?)
Five panelists evaluated the spiciness of Samples 1 to 3 in four stages: (1) not spicy at all, (2) spicy, (3) medium spicy, and (4) intense spicy.
The results of item 2 are shown below.

From the above results, it was found that the miniaturized ginger composition according to the present invention has a stronger pungent taste than the ginger composition produced by the conventional method.
Furthermore, it turned out that the sample 2 of 8 months after manufacture has the same pungent taste as the sample 1 of 3 months after manufacture. From this, it was found that the miniaturized ginger composition according to the present invention maintained the pungent taste even after 8 months from the production.
On the other hand, the sample 3 manufactured by the conventional manufacturing method lost pungency when 3 months passed after manufacturing.

(Item 3: Has the body warmed after drinking Samples 1-3 above?)
After drinking Samples 1-3, five panelists evaluated whether the body felt warm.
The results of item 3 are shown below.

From the above results, the refined ginger composition according to the present invention has a strong pungent taste and has the effect of warming the body after ingestion peculiar to the pungent taste of ginger even if 8 months have passed since the production. I found out.
On the other hand, the sample 3 produced by the conventional production method lost the pungent taste at the time when 3 months passed after the production, and did not have the effect of warming the body after ingestion peculiar to the pungent taste of ginger.

(Item 4: When did you drink Samples 1-2 above?
Five panelists evaluated the point at which they felt painful when they took Samples 1-2.
The point of time when the pain was felt strongly was evaluated in three stages: (1) the moment of starting drinking, (2) during drinking, (3) after drinking.
In addition, about sample 3, since all the five panelists evaluated that it was not spicy at all, the sensory test of the item 4 was not implemented.
The results of item 4 are shown below.

  From the above results, the refined ginger composition according to the present invention has a strong pungent taste even after 8 months have passed since manufacture, and is not immediately after ingestion peculiar to the pungent taste of ginger, but a pungent taste that is felt slightly after ingestion. I found out that

From the results of the above sensory test, the refined ginger composition according to the present invention has a strong pungent taste not only for 3 months after production but also for 8 months after production. It was confirmed that it has the effect of warming the body and has a hotness that is felt after the pungency of ginger.
On the other hand, it was found that the ginger composition produced by the conventional method 3 months before the sensory test has lost the pungent taste, and has also lost the action of warming the body after ingestion peculiar to the pungent taste of ginger.

In addition, the same test as the above sensory test was also carried out in the refined ginger composition according to the present invention after 12 months from manufacture, and even after 12 months from manufacture, it has a strong pungency, It was confirmed that it has the effect of warming the body after ingestion peculiar to the ginger pungent taste, and has the spiciness felt after the ginger pungent taste.
Thus, the refined ginger composition according to the present invention has a stronger pungent taste than the ginger composition produced by the conventional method, and this pungent taste is maintained even after one year has passed since the production. It has been found that the warming action of the pungent taste and the pungent sensation felt later are maintained stably.

In addition, although the density | concentration of the ginger composition of each sample used for the said sensory test is 100 ppm, also in the sensory test using the sample which has a density | concentration of 300 ppm and 3000 ppm of ginger composition, the same result as the sensory test using 100 ppm Got.
From this result, the refined ginger composition according to the present invention has a strong pungent taste at a concentration of at least 100 ppm to 3000 ppm, has a warming action after ingestion peculiar to the pungent taste of ginger, and the pungent taste of ginger. It was found that it had a peculiar pain afterwards.

  INDUSTRIAL APPLICABILITY The present invention is suitably used for confectionery having sufficient pungent taste such as ginger (Amomumzingiber L.), food and drink such as soft drinks, extracts or compositions added to medicines.

Claims (8)

  A water-based solvent refined ginger composition that, when added at 100 ppm or more, exerts a strong pungent taste and can maintain the pungent taste even when stored in a refrigerator for 3 months or longer.   The aqueous solvent refined ginger composition according to claim 1, wherein the aqueous solvent is selected from water, ethanol, or an aqueous ethanol solution. Crushing ginger (Amomum zingiber L.) etc. with a mixer,
Adding a ground ginger (Amomum zingiber L.) or the like to an aqueous solvent selected from water, ethanol, or an aqueous ethanol solution;
A process of applying a pressure to crushed ginger (Amomum zingiber L.), etc. together with an aqueous solvent, and performing a wet micronization process,
The manufacturing method of the refined ginger composition containing this.   The method for producing a micronized ginger composition according to claim 3, wherein the spray pressure of the wet micronization treatment is in the range of 15 MPa to 500 MPa.   The method for producing a miniaturized ginger composition according to claim 3 or 4, wherein the number of wet micronization treatments is 1 to 30 times.   6. The method for producing a refined ginger composition according to claim 3, wherein 1% or more of the ginger particles of the refined ginger composition have a particle size in a range of 1 μm to 100 μm. .   The refined ginger composition according to any one of claims 3 to 6, further comprising a step of removing and drying the aqueous solvent of the refined ginger composition after the wet refinement process. Manufacturing method.   The method for producing a miniaturized ginger composition according to claim 7, wherein spray drying or drum drying is used in the drying step.