KR100438410B1 - Enriched milk with a plurality of capsules containing nutrients - Google Patents
Enriched milk with a plurality of capsules containing nutrients Download PDFInfo
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- KR100438410B1 KR100438410B1 KR10-2001-0072693A KR20010072693A KR100438410B1 KR 100438410 B1 KR100438410 B1 KR 100438410B1 KR 20010072693 A KR20010072693 A KR 20010072693A KR 100438410 B1 KR100438410 B1 KR 100438410B1
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- South Korea
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- milk
- weight
- core layer
- capsule
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- 239000002775 capsule Substances 0.000 title claims abstract description 96
- 235000013336 milk Nutrition 0.000 title claims abstract description 96
- 210000004080 milk Anatomy 0.000 title claims abstract description 96
- 239000008267 milk Substances 0.000 title claims abstract description 95
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 40
- 239000012792 core layer Substances 0.000 claims abstract description 54
- 230000005484 gravity Effects 0.000 claims abstract description 34
- 235000020189 fortified milk Nutrition 0.000 claims abstract description 29
- 239000010410 layer Substances 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims description 21
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 20
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 19
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 17
- 108010010803 Gelatin Proteins 0.000 claims description 10
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 10
- 229960000304 folic acid Drugs 0.000 claims description 10
- 235000019152 folic acid Nutrition 0.000 claims description 10
- 239000011724 folic acid Substances 0.000 claims description 10
- 239000008273 gelatin Substances 0.000 claims description 10
- 229920000159 gelatin Polymers 0.000 claims description 10
- 235000019322 gelatine Nutrition 0.000 claims description 10
- 235000011852 gelatine desserts Nutrition 0.000 claims description 10
- 235000010374 vitamin B1 Nutrition 0.000 claims description 10
- 239000011691 vitamin B1 Substances 0.000 claims description 10
- 235000019154 vitamin C Nutrition 0.000 claims description 10
- 239000011718 vitamin C Substances 0.000 claims description 10
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 9
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims description 9
- 229930003451 Vitamin B1 Natural products 0.000 claims description 9
- 229930003268 Vitamin C Natural products 0.000 claims description 9
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 9
- 235000001968 nicotinic acid Nutrition 0.000 claims description 9
- 229960003512 nicotinic acid Drugs 0.000 claims description 9
- 239000011664 nicotinic acid Substances 0.000 claims description 9
- 239000000600 sorbitol Substances 0.000 claims description 9
- 229960003495 thiamine Drugs 0.000 claims description 9
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 9
- 235000019166 vitamin D Nutrition 0.000 claims description 9
- 239000011710 vitamin D Substances 0.000 claims description 9
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 8
- 229930003316 Vitamin D Natural products 0.000 claims description 8
- 229910052742 iron Inorganic materials 0.000 claims description 8
- 235000010445 lecithin Nutrition 0.000 claims description 8
- 239000000787 lecithin Substances 0.000 claims description 8
- 229940067606 lecithin Drugs 0.000 claims description 8
- 235000019155 vitamin A Nutrition 0.000 claims description 8
- 239000011719 vitamin A Substances 0.000 claims description 8
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 8
- 229940046008 vitamin d Drugs 0.000 claims description 8
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 7
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 7
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 7
- 229940045997 vitamin a Drugs 0.000 claims description 7
- 235000012041 food component Nutrition 0.000 claims description 6
- 229920000742 Cotton Polymers 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims description 5
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims description 5
- 229920001817 Agar Polymers 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 2
- 239000011701 zinc Substances 0.000 claims description 2
- 229910052725 zinc Inorganic materials 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 abstract description 8
- 239000003921 oil Substances 0.000 description 19
- 235000019198 oils Nutrition 0.000 description 19
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 9
- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 description 9
- 239000011575 calcium Substances 0.000 description 9
- 229910052791 calcium Inorganic materials 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 8
- 235000020143 strawberry milk drink Nutrition 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 235000019864 coconut oil Nutrition 0.000 description 5
- 239000003240 coconut oil Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 230000035622 drinking Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 230000007812 deficiency Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 210000004211 gastric acid Anatomy 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241000283690 Bos taurus Species 0.000 description 2
- 241000220223 Fragaria Species 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- 230000036760 body temperature Effects 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229960003284 iron Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000000010 microbial pathogen Species 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 241000282412 Homo Species 0.000 description 1
- 206010021135 Hypovitaminosis Diseases 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000020140 chocolate milk drink Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000020604 functional milk Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000020191 long-life milk Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000005282 vitamin D3 Nutrition 0.000 description 1
- 239000011647 vitamin D3 Substances 0.000 description 1
- QYSXJUFSXHHAJI-YRZJJWOYSA-N vitamin D3 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C\C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-YRZJJWOYSA-N 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940021056 vitamin d3 Drugs 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
본 발명은 소정의 영양성분을 함유하는 다수의 캡슐이 함유된 강화우유에 관한 것으로, 상기 캡슐은 영양성분을 함유하는 제1 코아층, 상기 제1 코아층에 함유된 영양성분이 외부로 용출되지 않도록 제1 코아층의 외층에 피막되는 제2 코아층, 및 상기 캡슐의 형상을 유지하기 위해 상기 제2 코아층의 외층에 피막되는 외피층으로 구성되며, 상기 캡슐 전체의 비중은 우유의 비중과 같게 조정된다.The present invention relates to fortified milk containing a plurality of capsules containing a predetermined nutrient, the capsule is a first core layer containing a nutrient, the nutrient contained in the first core layer is not eluted to the outside A second core layer coated on the outer layer of the first core layer, and an outer layer coated on the outer layer of the second core layer to maintain the shape of the capsule, and the specific gravity of the entire capsule is equal to the specific gravity of milk. Adjusted.
본 발명에 의하면 영양성분을 캡슐화하여 우유에 함유시킴으로써 우유에 부족한 성분을 보강할 수 있다.According to the present invention, by encapsulating the nutrients in the milk, it is possible to reinforce the ingredients lacking in the milk.
Description
본 발명은 소정의 영양성분을 함유하는 다수의 캡슐이 포함된 강화우유에 관한 것으로, 보다 상세하게는 각종 영양성분을 캡슐화하여 우유에 첨가함으로써 우유에 부족한 영양소를 용이하게 섭취할 수 있도록 한 강화우유에 관한 것이다.The present invention relates to fortified milk containing a plurality of capsules containing a predetermined nutrient, more specifically, fortified milk to facilitate the ingestion of nutrients deficient in milk by encapsulating various nutrients in the milk It is about.
우유의 가치는 기원전 400년 전부터 인정되어 왔으며, 인체가 생존활동을 하는데 필요한 모든 요소를 공급해주는 가장 완전한 식품으로 인식되어 왔다. 또한 우유는 식품학적, 영양학적으로 건강증진효과가 높은 식품으로서 인정받고 있다. 우유는 그 자체로서의 음용 이외에도 이를 가공한 다양한 종류의 제품으로서 소비되고 있다. 하지만 우유에도 일부 비타민류 및 철분 등의 미네랄성분은 인체에 필요할 정도로 충분히 함유하고 있지 않다. 따라서 미국에서는 시판되는 우유에 비타민D를 강화하도록 하고 있다. 우유 중의 부족한 영양성분으로는, 예를 들어 비타민A, B1, C, D 및 E, 엽산, 나이아신, 및 철분을 들 수 있다.The value of milk has been recognized since 400 B.C.E. and has been recognized as the most complete food that supplies all the elements necessary for humans to survive. Milk is also recognized as a food with high health and nutritional benefits. Milk is consumed as a variety of products processed in addition to drinking as it is. But milk does not contain enough vitamins and minerals such as iron. Therefore, in the United States, commercially available milk is fortified with vitamin D. Examples of insufficient nutrients in milk include vitamins A, B1, C, D and E, folic acid, niacin, and iron.
종래에, 음용우유에 비타민A, 비타민D, 철분 및 DHA 등을 강화한 제품들이있으나, 우유의 풍미에 악영향을 미치기 때문에 많은 양을 첨가하지 못하고 있는 실정이다. 이에 대한 해결방안으로 소에 DHA 등이 함유된 사료를 먹여 자연적으로 DHA 등의 영양성분이 함유된 우유를 생산하도록 하는 방법이 제안되었다. 그러나 소에 DHA가 함유된 사료를 먹인 후 우유를 생산하는 방법은 필요한 양의 영양성분을 얻는데 많은 시간과 비용이 든다는 문제점이 있다. 또 국내특허공개 제98-40303호에 충분한 양의 철분을 우유에 첨가하기 위해 미세피복철분의 제조방법이 제안되었다. 그러나 이는 철분에 한정되는 것이며, 철분이 인체에 흡수될 수 있도록 피막이 완전히 분해되지 않는다는 단점이 있다. 또한 우유 중의 부족성분인 비타민C나 엽산 등과 같은 비타민류를 직접 우유에 첨가하는 방법이 있으나, 상기 성분은 우유의 단백질과 반응하여 응고된다는 문제점이 있다. 한편 비타민B1을 우유에 첨가하는 경우에는 우유의 가열살균공정을 거치는 과정에서 소실된다는 문제점이 있다.Conventionally, although there are products fortified with vitamin A, vitamin D, iron and DHA in drinking milk, it is not possible to add a large amount because it adversely affects the flavor of milk. As a solution to this problem, a method has been proposed to feed a cow containing DHA or the like to produce milk containing nutrients such as DHA naturally. However, the method of producing milk after feeding the feed containing DHA in cows has a problem that it takes a lot of time and money to obtain the necessary amount of nutritional components. In addition, a method for producing fine-coated iron powder has been proposed in order to add a sufficient amount of iron to milk in Korean Patent Publication No. 98-40303. However, this is limited to iron, there is a disadvantage that the film is not completely decomposed so that iron can be absorbed by the human body. In addition, there is a method of adding vitamin C, such as vitamin C or folic acid, which is a deficiency in milk, to milk directly, but there is a problem in that the component reacts with milk protein to coagulate. On the other hand, when vitamin B1 is added to milk, there is a problem in that it is lost during the heat sterilization process of milk.
본 발명자는 상기와 같이 종래기술의 문제점을 해결하고자 예의 연구한 바, 인체에 필요한 영양성분 중 우유내에 부족한 성분을 캡슐화하여 우유에 첨가함으로써 우유의 풍미를 저해하지 않으면서 체내에 영양성분이 용이하게 흡수될 수 있다는 것을 발견하였다.The present inventors earnestly studied to solve the problems of the prior art as described above, by encapsulating the components lacking in the milk of the nutrients necessary for the human body to add to the milk easily nutrients in the body without inhibiting the flavor of milk It was found that it could be absorbed.
따라서 본 발명의 목적은 우유의 본래의 풍미를 유지하면서 인체에 필요한 영양성분을 다량으로 함유하는 다수의 캡슐을 포함한 강화우유를 제공하는데 있다.Accordingly, an object of the present invention is to provide fortified milk including a plurality of capsules containing a large amount of nutrients necessary for the human body while maintaining the original flavor of milk.
본 발명에 의한 소정의 영양성분을 함유하는 다수의 캡슐은, 상기 영양성분을 분산시킨 경화유를 함유하는 제1 코아층, 상기 제1 코아층에 함유된 영양성분이 외부로 용출되지 않도록 제1 코아층의 외층을 피막하는 제2 코아층, 및 상기 캡슐의 형상을 유지하기 위해 상기 제2 코아층의 외층을 피막하는 외피층으로 구성된다.A plurality of capsules containing a predetermined nutrient according to the present invention, the first core layer containing the cured oil in which the nutrient component is dispersed, the first core so that the nutrient contained in the first core layer is not eluted to the outside And a second core layer for coating the outer layer of the layer, and an outer layer for coating the outer layer of the second core layer to maintain the shape of the capsule.
상기 제1 코아층은 천연우유에 부족하기 쉬운 각종 영양성분을 함유한다. 상기 영양성분으로는, 예를 들어 비타민A, 비타민B1, 비타민C, 비타민D, 나이아신 및 엽산 등의 비타민류; 철 및 아연 등의 미네랄; DHA, EPA 및 CLA 등의 기능성 불포화지방산을 들 수 있다. 상기 기능성 불포화지방산중 DHA 및 EPA는 머리를 좋게하여 학습능력을 개선시키는 효과가 있으며, CLA는 체지방을 감소시키는 효과가 있다.The first core layer contains various nutrients that are likely to be insufficient in natural milk. Examples of the nutrients include vitamins such as vitamin A, vitamin B1, vitamin C, vitamin D, niacin and folic acid; Minerals such as iron and zinc; And functional unsaturated fatty acids such as DHA, EPA and CLA. DHA and EPA in the functional unsaturated fatty acid has the effect of improving the learning ability by improving the hair, CLA has the effect of reducing body fat.
상기 제1 코아층에는 상기 영양성분을 1종 또는 2종 이상 함유할 수 있다. 또한 상기 영양성분은 예시한 것에 불과하고 본 발명은 이에 한정되는 것은 아니며, 기능성 우유에 따라 다른 성분을 함유할 수도 있다. 상기 영양성분을 균일하게 혼합하고 외부로의 용출을 방지하며 캡슐형상을 용이하게 하기 위해서 경화유에 분산시켜 사용한다. 상기 경화유로는 야자경화유 및 면실경화유를 들 수 있다. 제1 코아층의 영양성분 함량은 제1 코아층의 중량을 기준으로 15∼40중량%, 바람직하게는 20∼35중량%이고, 경화유 함량는 제1 코아층을 기준으로 60∼85중량%, 바람직하게는 65∼80중량%이다. 상기 영양성분과 경화유의 혼합비로는 1:1.5∼1:5.7이다.The first core layer may contain one kind or two or more kinds of the nutrients. In addition, the nutrient is only an example and the present invention is not limited thereto, and may contain other ingredients depending on the functional milk. The nutrients are uniformly mixed, used to disperse in the cured oil to prevent elution to the outside and to facilitate the capsule shape. Examples of the cured oil include palm hardened oil and cotton thread hardened oil. The nutritional content of the first core layer is 15 to 40% by weight, preferably 20 to 35% by weight based on the weight of the first core layer, and the cured oil content is 60 to 85% by weight, based on the first core layer. Preferably it is 65-80 weight%. The mixing ratio of the nutrient and the cured oil is 1: 1.5 to 1: 5.7.
상기 영양성분의 양은 우유를 음용하는 대상 연령별로 다르게 책정될 수 있다. 예를 들어 4∼6세 유아의 일일 우유섭취량 약 500㎖를 기준으로 한 경우 우유에 함유된 영양성분의 총함량을 측정할 수 있다. 이를 기초로 우유 이외의 음식으로부터 유아가 보충해야 하는 영양성분의 양을 산출할 수 있다. 즉 유아가 하루에 섭취하도록 권장되는 영양성분의 일일 권장량에서 상기 일일 우유섭취량에 함유된 영양성분의 총함랑을 감산한 부족분을 측정할 수 있다. 이를 표 1에 나타낸다.The amount of the nutrient may be set differently according to the target age of drinking milk. For example, based on the daily milk intake of about 500 ml of infants 4 to 6 years old, the total content of nutrients in milk can be measured. Based on this, it is possible to calculate the amount of nutrients that the infant must supplement from food other than milk. In other words, it is possible to measure the deficiency by subtracting the total content of the nutrients contained in the daily milk intake from the daily recommended amount of nutrients recommended for infants to take a day. This is shown in Table 1.
본 발명에 의하면, 표 1에 기재된 부족되는 영양성분을 캡슐화하여 우유에 첨가함으로써 유아에게 필요한 영양성분의 일일 권장량을 용이하게 섭취할 수 있게 된다.According to the present invention, by encapsulating the insufficient nutritional ingredients described in Table 1 and adding to the milk it is possible to easily take the daily recommended amount of nutritional ingredients required for infants.
또 본 발명을 대상연령층이 다른 제품에 적용하는 경우에 상기와 같은 방법으로 산출되는 부족량을 감안하여 캡슐중 영양성분의 비율 및 캡슐투입량을 조정하여 필요한 영양성분의 일일권장량을 섭취할 수 있다.In addition, in the case of applying the present invention to other products, the target age group may take the recommended daily amount of the nutritional component necessary by adjusting the ratio of the nutritional component and the dosage of the capsule in consideration of the deficiency calculated by the above method.
또 본 발명은 통상의 흰 우유뿐만 아니라, 딸기우유, 쵸코우유, 바닐라우유, 칼슘강화 우유 등 여러 우유에 적용할 수 있다.In addition, the present invention can be applied not only to ordinary white milk but also to various milks such as strawberry milk, chocolate milk, vanillau milk and calcium fortified milk.
* RDA: Recommended Daily Allowance* RDA: Recommended Daily Allowance
제2 코아층은 냉장 또는 상온에 보관할 때 상기 제1 코아층의 영양성분이 외부로 용출되는 것을 방지하는 역할을 한다. 또 상기 제2 코아층의 재질은 상기 영양성분이 체내에 흡수되기 용이하도록 체온(37.5℃) 이하의 온도에서 액상으로 되는 물질이 바람직하다. 이러한 요건을 충족하는 물질로는 산화가 잘 되지 않고 물성을 유지할 수 있는 것이 바람직하다. 그 예로는 녹는점이 25∼40℃인 각종 경화유를 들 수 있으며, 바람직하게는 야자경화유 및 면실경화유를 들 수 있다. 또 상기 제2 코아층은 캡슐의 형태를 유지하지 위해서 유화제 역할을 수행하는 레시틴을 함유한다.The second core layer serves to prevent the nutrient component of the first core layer from being eluted to the outside when refrigerated or stored at room temperature. In addition, the material of the second core layer is preferably a substance that becomes liquid at a temperature below the body temperature (37.5 ° C) so that the nutrient is easily absorbed into the body. As a material satisfying these requirements, it is preferable that oxidation is not performed well and properties can be maintained. Examples thereof include various curing oils having a melting point of 25 ° C. to 40 ° C., preferably palm curing oil and cotton thread curing oil. In addition, the second core layer contains a lecithin that serves as an emulsifier in order to maintain the shape of the capsule.
외피층은 캡슐의 가장 바깥부위에 형성되는 것으로, 캡슐의 모양을 유지하고 제1 및 제2 코아층을 보호하는 기능을 한다. 상기 외피층은 제1 코아층에 함유된 영양성분이 위장에서 흡수되도록 위산에 용해가능한 위용성 물질로 형성하는 것이 바람직하다. 상기 위용성 물질로는, 예를 들어 체온수준에서 위산에 용이하게 용해될 수 있는 젤라틴, 솔비톨 및 한천을 들 수 있으나, 이에 한정되는 것은 아니다. 한편 외피층을 젤라틴 및 펙틴을 사용하여 형성할 수도 있으나, 이 경우는 위산에 잘 용해되지 않고 소장내에서 용해된다.The outer layer is formed at the outermost part of the capsule and functions to maintain the shape of the capsule and to protect the first and second core layers. The outer skin layer is preferably formed of a gastric soluble substance soluble in gastric acid so that the nutrients contained in the first core layer is absorbed by the stomach. Examples of the gastric soluble substance include gelatin, sorbitol, and agar, which can be easily dissolved in gastric acid at a body temperature level, but are not limited thereto. On the other hand, the outer layer may be formed using gelatin and pectin, but in this case, it does not dissolve well in gastric acid but dissolves in the small intestine.
상기와 같이 구성된 다수의 캡슐을 우유에 첨가하는 경우 상기 캡슐과 우유의 비중이 실질적으로 동일해야 한다. 캡슐 전체의 비중을 우유의 비중과 실질적으로 동일하게 조정하는 이유는 캡슐의 비중이 우유의 비중보다 작은 경우 대부분의 캡슐들이 부유하여 우유용기의 상단에 밀집하게 되며, 반면에 우유의 비중보다 큰경우에는 대부분의 캡슐들이 우유용기의 바닥에 침적되어 우유의 품질을 저하시키기 때문이다.When a plurality of capsules configured as described above are added to the milk, the specific gravity of the capsule and the milk should be substantially the same. The reason for adjusting the specific gravity of the entire capsule to be substantially the same as the specific gravity of the milk is that when the specific gravity of the capsule is smaller than the specific gravity of the milk, most of the capsules are suspended and become concentrated at the top of the milk container, whereas when the specific gravity of the capsule is larger than the specific gravity of the milk, This is because most capsules are deposited on the bottom of the milk container, which degrades the milk quality.
우유의 비중은 첨가되는 성분에 따라 차이가 있을 수 있으며, 일반적으로 0.9∼1.5의 범위, 바람직하게는 1.0∼1.2이다. 예를 들어 통상의 우유의 비중은 약 1.031, 딸기맛 우유는 약 1.05, 칼슘강화 우유는 약 1.032이다. 따라서 본 발명에 의한 영양성분이 함유된 캡슐 전체의 비중도 상기 범위로 조정하는 것이 바람직하다.The specific gravity of milk may vary depending on the ingredients added, and is generally in the range of 0.9 to 1.5, preferably 1.0 to 1.2. For example, specific milk has a specific gravity of about 1.031, strawberry flavored milk is about 1.05, and calcium fortified milk is about 1.032. Therefore, it is preferable to adjust the specific gravity of the whole capsule containing the nutrient according to the present invention to the above range.
캡슐의 비중은 제1 및 제2 코아층과, 외피층의 함량을 조정함으로써 조정할 수 있다. 즉 비중이 낮은 코아층과 비중이 높은 외피층의 조성비를 조정함으로써 달성된다.The specific gravity of the capsule can be adjusted by adjusting the contents of the first and second core layers and the outer skin layer. That is, this is achieved by adjusting the composition ratio of the core layer with low specific gravity and the outer layer with high specific gravity.
상기 제1 코어층에 함유되는 영양성분은 비타민B1 0.2∼0.3중량%, 비타민C 15.02∼16.05중량%, 엽산 0.0011∼0.0013중량%, 나이아신 3.97∼4.12중량%, 비타민D 0.0029∼0.0045중량%, 비타민A 0.06∼0.15중량% 및 잔부 경화유로 구성될 수 있다. 상기 제1 코어층에는 DHA, EPA 및 CLA로 이루어진 군으로부터 선택된 1종 이상의 기능성 불포화지방산을 또한 포함할 수 있으며, 그 함량은 0.5∼15중량%, 바람직하게는 2.5∼10중량%이다. 상기 범위를 벗어나는 경우, 즉 0.5중량% 이하인 경우 기능성효과를 얻기 어렵고, 15중량% 이상인 경우 캡슐을 형성하기 어러워 바람직하지 않다.The nutritional component contained in the first core layer is 0.2 to 0.3% by weight of vitamin B1, 15.02 to 16.05% by weight of vitamin C, 0.0011 to 0.0013% by weight of folic acid, 3.97 to 4.12% by weight of niacin, and 0.0029 to 0.0045% by weight of vitamin D. A may be composed of 0.06 to 0.15% by weight and the residual cured oil. The first core layer may also include at least one functional unsaturated fatty acid selected from the group consisting of DHA, EPA and CLA, the content of which is 0.5 to 15% by weight, preferably 2.5 to 10% by weight. If it is out of the above range, that is, if it is less than 0.5% by weight, it is difficult to obtain a functional effect, when it is more than 15% by weight is difficult to form a capsule is not preferable.
상기 제2 코아층은 경화유 및 레시틴으로 구성된다. 상기 경화유의 함량은 제2 코어층의 중량을 기준으로 87∼97중량%, 바람직하게는 89∼95중량%이고, 레시틴의 함량은 제2 코어층의 중량을 기준으로 3∼13중량%, 바람직하게는 5∼11중량%이다. 상기 경화유에는 야자경화유 및 면실경화유를 들 수 있다.The second core layer is composed of cured oil and lecithin. The content of the cured oil is 87 to 97% by weight, preferably 89 to 95% by weight based on the weight of the second core layer, and the content of lecithin is 3 to 13% by weight, based on the weight of the second core layer. Preferably it is 5-11 weight%. Examples of the cured oil include palm hardened oil and cotton thread hardened oil.
상기 외피층은 젤라틴, 솔비톨 및 한천, 바람직하게는 젤라틴 및 솔비톨로 구성되며, 그 함량은 외피층의 중량을 기준으로 각각 75∼83중량%, 17∼25중량%이다. 상기 솔비톨은 무정형의 젤라틴을 형상화하고, 젤라틴이 위에서 쉽게 용해될 수 있도록 하기 위해 첨가한다.The outer layer is composed of gelatin, sorbitol and agar, preferably gelatin and sorbitol, the content of which is 75 to 83% by weight and 17 to 25% by weight, respectively, based on the weight of the outer layer. The sorbitol is shaped to form amorphous gelatin and added to make it easier to dissolve in the stomach.
본 발명에 의한 캡슐을 구성하는 제1 및 제2 코어층, 외피층은 캡슐 전체 중량을 기준으로 각각 25∼35중량%, 35∼45중량%, 25∼35중량%, 바람직하게는 각각 28∼32중량%, 32∼42중량%, 23∼33중량%이다. 상기 제1 코어층의 함량이 상기 범위를 벗어나는 경우, 예를 들어 25중량% 이하인 경우 제1 코어층에 함유된 영양성분을 충분히 함유하지 못하게 될 수 있고, 45중량% 이상인 경우는 제2 코어층 및 외피층이 상대적으로 얇아지기 때문에 캡슐이 쉽게 파괴되고, 캡슐이 위에 도달하기 전에 입안에서 용해될 수 있다.The first and second core layers and the shell layer constituting the capsule according to the present invention are 25 to 35% by weight, 35 to 45% by weight, 25 to 35% by weight, preferably 28 to 32, respectively, based on the total weight of the capsule. Wt%, 32-42 wt%, 23-33 wt%. When the content of the first core layer is out of the above range, for example, 25 wt% or less, the first core layer may not sufficiently contain the nutrient contained in the first core layer. And because the outer layer becomes relatively thin, the capsule is easily broken and can dissolve in the mouth before the capsule reaches the stomach.
캡슐의 직경은 식감을 고려하여 0.5∼2.5mm로 하는 것이 바람직하다. 직경이 0.5mm 미만인 경우 소비자가 우유내의 캡슐을 식별하기 곤란하고, 2.5mm를 초과하는 경우에는 우유의 음용시 캡슐이 목에서 걸리는 듯하게 느껴져 불쾌한 기분을 가질 수 있기 때문에 바람직하지 않다.The diameter of the capsule is preferably 0.5 to 2.5 mm in consideration of the texture. If the diameter is less than 0.5mm, it is difficult for the consumer to identify the capsule in the milk, and if it exceeds 2.5mm, it is not preferable because the capsule may feel caught in the neck when drinking the milk and may have an unpleasant feeling.
이하, 우유에 첨가되는 다수의 캡슐의 비중에 대해 설명한다.Hereinafter, the specific gravity of many capsules added to milk is demonstrated.
우유의 비중이 1.031인 경우, 캡슐전체의 비중은 우유의 비중과 동일하게 하는 것이 캡슐의 부유 또는 침적을 방지하는데 바람직하다. 캡슐전체의 비중을1.031으로 조정하기 위한 일예를 든다.When the specific gravity of milk is 1.031, it is preferable to make the specific gravity of the whole capsule equal to the specific gravity of milk to prevent floating or deposition of the capsule. Take an example to adjust the specific gravity of the entire capsule to 1.031.
제1 코아층을 비타민B1 0.25중량%, 비타민C 15.52중량%, 엽산 0.0012중량%, 나이아신 4.07중량%, 비타민D 0.0039중량%, 비타민A 0.11중량% 및 잔부 경화유로 구성하고, 전체 캡슐중량을 기준으로 30중량%로 형성하였을 경우의 제1 코아층의 비중은 0.980이다. 제2 코아층을 경화유 95중량% 및 레시틴 5중량%로 구성하고, 전체 캡슐중량을 기준으로 40중량%로 형성하였을 경우의 제2 코아층의 비중은 0.890이다. 또 외피층을 젤라틴 80중량% 및 솔비톨 20중량%로 구성하고, 전체 캡슐중량을 기준으로 30중량%로 구성하였을 경우의 외피층의 비중은 1.270이다. 제조된 캡슐의 비중을 비중계 또는 비중병을 이용하여 측정한다. 이 경우, 캡슐 전체의 비중이 1.031이 된다.The first core layer is composed of 0.25% by weight of vitamin B1, 15.52% by weight of vitamin C, 0.0012% by weight of folic acid, 4.07% by weight of niacin, 0.0039% by weight of vitamin D, 0.11% by weight of vitamin A and the balance of cured oil. The specific gravity of the first core layer when formed at 30% by weight is 0.980. When the second core layer is composed of 95% by weight of cured oil and 5% by weight of lecithin, and formed at 40% by weight based on the total capsule weight, the specific gravity of the second core layer is 0.890. In addition, when the outer layer is composed of gelatin 80% by weight and sorbitol 20% by weight, based on the total capsule weight of 30% by weight, the specific gravity of the outer layer is 1.270. The specific gravity of the prepared capsule is measured using a hydrometer or a pycnometer. In this case, specific gravity of the whole capsule is 1.031.
한편, 시판되는 딸기맛 우유는 딸기향이 0.1중량% 함유되어 있으며, 우유의 비중은 1.05이다. 또 칼슘강화 우유의 칼슘함량은 100∼500mg/100㎖이고, 우유의 비중은 1.032이다.On the other hand, commercially available strawberry flavored milk contains a strawberry flavor of 0.1% by weight, the specific gravity of the milk is 1.05. The calcium content of calcium fortified milk is 100-500 mg / 100 ml, and the specific gravity of milk is 1.032.
이하에, 영양성분이 함유된 다수의 캡슐을 포함하는 강화우유의 제조방법을 설명한다.Hereinafter, a manufacturing method of fortified milk including a plurality of capsules containing nutritional ingredients will be described.
이하에 사용되는 우유는 특별한 종류에 한정되는 것은 아니며, 일반우유 또는 가공유를 사용할 수도 있다.The milk to be used below is not limited to a particular kind, and general milk or processed milk may be used.
다수의 캡슐이 첨가된 우유를 제조하는 방법은 기존 우유를 제조하는 방법에 캡슐을 첨가하는 공정이 추가되는 것으로 충분하다. 캡슐의 투입방법은 (1)캡슐만 투입하는 방법, 예를 들어 다수의 캡슐을 우유병에 넣고 여기에 살균된 우유를 첨가하는 방법, (2)캡슐과 우유를 혼합하여 투입되는 방법, 예를 들어 다수의 캡슐을 살균된 우유 또는 당용액(당을 함유한 용액)에 넣어 잘 분산시킨 후 이것을 살균된 우유와 라인상에서 혼합하는 방법이 있다. 이하 상기 두 방법에 관해 설명하기로 하나, 공지의 제조방법에 관한 부분에 대한 구체적인 공정조건에 관한 설명은 당업자에게 자명한 사항으로 생략하기로 한다.In the method of preparing milk with a plurality of capsules added, it is sufficient that the process of adding capsules is added to the method of preparing milk. The method of adding capsules is (1) a method of injecting only capsules, for example, a method of adding a plurality of capsules into a milk bottle and adding sterilized milk thereto, (2) a method of mixing capsules and milk, for example For example, a number of capsules may be placed in sterile milk or sugar solution (sugar-containing solution) to disperse well and then mixed with sterile milk on a line. Hereinafter, the two methods will be described, but description of specific process conditions for a part related to a known manufacturing method will be omitted for clarity to those skilled in the art.
캡슐만 투입하는 방법How to inject only capsule
1. 우유중의 불순물 및 이물질을 제거하기 위한 여과 및 청징단계,1. Filtration and clarification step to remove impurities and foreign substances in milk,
2. 우유의 지방이 뜨지 않고 영양분이 고르게 분포하도록 하기 위한 예열 및 균질화 단계,2. preheating and homogenization steps to ensure that the nutrients are distributed evenly without the fat in the milk flowing;
3. 병원성 미생물 등의 미생물을 제거하기 위한 살균단계,3. Sterilization step to remove microorganisms such as pathogenic microorganisms,
4. 우유의 품질유지를 위한 냉각단계,4. cooling step for maintaining milk quality;
5. 일정량의 캡슐을 용기에 투입하는 캡슐투입단계,5. Capsule input step of putting a certain amount of capsule in the container,
6. 우유의 충진단계, 및6. filling step of milk, and
7. 캡을 닫고 포장을 하여 저장하는 단계.7. Close the cap, pack and store.
캡슐과 우유를 혼합하여 투입하는 방법How to mix capsule and milk
1. 우유중의 불순물 및 이물질을 제거하기 위한 여과 및 청징단계,1. Filtration and clarification step to remove impurities and foreign substances in milk,
2. 우유의 지방이 뜨지 않고 영양분이 고르게 분포하도록 하기 위한 예열 및 균질화 단계,2. preheating and homogenization steps to ensure that the nutrients are distributed evenly without the fat in the milk flowing;
3. 병원성 미생물 등의 미생물을 제거하기 위한 살균단계,3. Sterilization step to remove microorganisms such as pathogenic microorganisms,
4. 우유의 품질유지를 위한 냉각단계,4. cooling step for maintaining milk quality;
5. 일정량의 캡슐을 우유나 당용액이 들어 있는 탱크에 넣어 혼합하는 단계,5. mixing the capsules in a tank containing a certain amount of milk or sugar solution;
6. 우유의 용기에 충진하기 위해 포장기로 가는 라인상에서 일정량이 혼합되도록 캡슐이 들어 있는 용액을 인젝션하는 단계,6. injecting the solution containing the capsules so that a certain amount is mixed on the line to the packing machine to fill the container of milk,
7. 캡슐과 혼합된 우유를 용기에 충진하는 단계, 및7. filling the container with milk mixed with the capsule, and
8. 캡을 닫고 포장을 하여 저장하는 단계.8. Close the cap, pack and store.
상기 과정 중 캡슐투입량은 캡슐의 크기, 중량 및 배합비에 따라 조정될 수 있다. 예를 들어 전술한 예에서, 4∼6세의 어린이 RDA를 만족하기 위해서는 캡슐의 중량이 0.85mg(직경 1.2mm정도)로 하는 경우 우유내의 캡슐투입량은 약 890개 정도로 하고, 우유 500ml에 대해 0.15중량%를 투입한다.Capsule dosage during the process can be adjusted according to the size, weight and blending ratio of the capsule. For example, in the above example, in order to satisfy the children's RDA of 4-6 years old, when the capsule weight is 0.85 mg (about 1.2 mm in diameter), the amount of capsules in the milk is about 890, and 0.15 for 500 ml of milk. Add weight percent.
이하에, 본 발명을 실시예를 통해 보다 구체적으로 설명한다. 다만 이들 실시예는 본 발명을 설명하기 위한 것으로 본 발명의 권리범위를 제한하는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples. However, these examples are only for illustrating the present invention and do not limit the scope of the present invention.
<실시예 1> 일반우유용 캡슐의 제조Example 1 Preparation of Capsules for Milk
제1 코아층을 비타민B1 0.25중량%, 비타민C 15.52중량%, 엽산 0.0012중량%, 나이아신 4.07중량%, 비타민D 0.0039중량%, 비타민A 0.11중량% 및 잔부 야자경화유로 형성하고, 전체 캡슐중량을 기준으로 30중량%로 하였다. 제2 코아층을 야자경화유 95중량% 및 레시틴 5중량%로 형성하고, 전체 캡슐중량을 기준으로 40중량%로 하였다. 또 외피층은 젤라틴 80중량% 및 솔비톨 20중량%로 형성하고, 전체 캡슐중량을 기준으로 30중량%로 하였다. 이어서 공지의 캡슐제조방법에 따라 캡슐을 제조하였다. 제조된 캡슐의 비중을 비중계를 사용하여 측정한 결과, 통상의 우유의 비중과 동일한 1.031이었다.The first core layer is formed from 0.25% by weight of vitamin B1, 15.52% by weight of vitamin C, 0.0012% by weight of folic acid, 4.07% by weight of niacin, 0.0039% by weight of vitamin D, 0.11% by weight of vitamin A and the balance of coconut oil. It was 30 weight% as a reference. The second core layer was formed with 95% by weight of coconut oil and 5% by weight of lecithin, and was 40% by weight based on the total capsule weight. The outer layer was formed with 80% by weight of gelatin and 20% by weight of sorbitol, and was 30% by weight based on the total capsule weight. Subsequently, a capsule was prepared according to a known capsule manufacturing method. The specific gravity of the prepared capsule was measured using a hydrometer, and found to be 1.031, which is the same as that of ordinary milk.
<실시예 2> 가공유용 캡슐의 제조Example 2 Preparation of Capsule for Processing Oil
제1 코아층을 비타민B1 0.22중량%, 비타민C 13.37중량%, 엽산 0.032중량%, 나이아신 3.51중량%, DHA 2.87중량% 및 잔부 야자경화유로 형성하고, 전체 캡슐중량을 기준으로 40중량%로 형성하였다. 제2 코아층을 야자경화유 95중량% 및 레시틴 5중량%로 구성하고, 전체 캡슐중량을 기준으로 30중량%로 형성하였다. 또 외피층을 젤라틴 80중량% 및 솔비톨 20중량%로 형성하고, 전체 캡슐중량을 기준으로 30중량%로 하였다. 이어서 공지의 캡슐제조방법에 따라 캡슐을 제조하였다. 제조된 캡슐의 비중을 비중계를 사용하여 측정한 결과, 딸기맛 우유의 비중과 동일한 1.05이었다.The first core layer is formed from 0.22% by weight of vitamin B1, 13.37% by weight of vitamin C, 0.032% by weight of folic acid, 3.51% by weight of niacin, 2.87% by weight of DHA, and the remaining coconut oil, and 40% by weight based on the total capsule weight. It was. The second core layer consisted of 95% by weight of coconut oil and 5% by weight of lecithin, and was formed at 30% by weight based on the total capsule weight. The outer layer was formed with 80% by weight of gelatin and 20% by weight of sorbitol, and was 30% by weight based on the total capsule weight. Subsequently, a capsule was prepared according to a known capsule manufacturing method. The specific gravity of the prepared capsule was measured using a hydrometer, and the specific gravity of the strawberry-flavored milk was 1.05.
<실시예 3> 칼슘강화우유용 캡슐의 제조Example 3 Preparation of Calcium Fortified Milk Capsules
제1 코아층을 비타민A 0.52중량%, 비타민D3 0.16중량%, 비타민B1 0.18중량%, 비타민C 9.58%, 나이아신 2.75중량%, 엽산 0.035%, DHA 2.87중량% 및 잔부 야자경화유로 구성하고, 전체 캡슐중량을 기준으로 30중량%로 형성하였다. 제2 코아층 및 외피층은 실시예 1과 동일하게 하고, 공지의 캡슐제조방법에 따라 캡슐을 제조하였다.The first core layer is composed of 0.52% by weight of vitamin A, 0.16% by weight of vitamin D3, 0.18% by weight of vitamin B1, 9.58% by weight of vitamin C, 2.75% by weight of niacin, 0.035% of folic acid, 2.87% by weight of DHA, and remaining coconut oil. It was formed at 30% by weight based on the capsule weight. The second core layer and the outer shell layer were the same as in Example 1, and a capsule was prepared according to a known capsule manufacturing method.
제조된 캡슐의 비중을 비중계를 사용하여 측정한 결과, 칼슘 강화우유의 비중과 동일한 1.032이었다.The specific gravity of the manufactured capsules was measured using a hydrometer, and the result was 1.032 which is the same as the specific gravity of calcium fortified milk.
<실시예 4> 캡슐이 함유된 우유의 제조Example 4 Preparation of Milk Containing Capsules
실시예 1에서 제조된 캡슐을 이용하여 캡슐만 투입하는 방법에 따라 강화우유를 제조하였다. 캡슐투입량은 4∼6세의 어린이가 하루에 영양성분을 섭취하도록 권장되는 권장량에 맞추도록 하기 위해 우유음용량 500ml에 0.15중량%를 첨가하였다.Fortified milk was prepared according to the method of injecting only the capsule using the capsule prepared in Example 1. The dose of capsules was added 0.15% by weight to 500 ml of milk in order to ensure that children 4 to 6 years of age met the recommended recommended amount of nutrients per day.
<실시예 5> 캡슐이 함유된 딸기맛 우유의 제조Example 5 Preparation of Strawberry Flavored Milk Containing Capsule
실시예 2에서 제조한 캡슐을 이용하여 캡슐만 투입하는 방법에 따라 딸기맛 강화우유를 제조하였다. 캡슐투입량은 4∼6세의 어린이가 하루에 영양성분을 섭취하도록 권장되는 권장량에 맞추도록 하기 위해 딸기맛 우유음용량 200ml에 0.3중량%를 첨가하였다.Strawberry flavor-enhanced milk was prepared according to the method of injecting only the capsule using the capsule prepared in Example 2. The dosage of capsules was 0.3% by weight in 200ml strawberry-flavored milk to ensure that the 4-6 year olds met the recommended recommended amount of nutrients per day.
<실시예 6> 캡슐이 함유된 칼슘강화우유의 제조Example 6 Preparation of Calcium Fortified Milk Containing Capsules
실시예 3에서 제조한 캡슐을 이용하여 캡슐만 투입하는 방법에 따라 칼슘강화우유를 제조하였다. 캡슐투입량은 4∼6세의 어린이가 하루에 영양성분을 섭취하도록 권장되는 권장량에 맞추도록 하기 위해 우유음용량 500ml에 0.28중량%를 첨가 하였다.Calcium fortified milk was prepared according to the method of injecting only the capsule using the capsule prepared in Example 3. The amount of capsules was added 0.28% by weight to 500ml of milk drink to ensure that the 4-6 year old children meet the recommended recommended amount of nutritional ingredients per day.
<시험예 1> 관능평가시험Test Example 1 Sensory Evaluation Test
실시예 4 내지 6에서 제조된 강화우유를 이용해 성인남녀로 구성된 44명의 관능요원을 대상으로 관능평가를 실시하였다. 우유의 선호도에 대한 답변을 명확히 하여 관능평가의 유의성을 확인할 수 있도록 성인남녀을 패널로 선택하였다.Sensory evaluation was carried out on 44 sensory personnel consisting of adult men and women using fortified milk prepared in Examples 4 to 6. The adult men and women were selected as panels to clarify the responses to the milk preferences to confirm the significance of the sensory evaluation.
관능평가시험 결과를 하기의 표 2 내지 표 4에 나타낸다. 하기의 표에서 알 수 있는 바와 같이, 본 발명에 의한 강화우유와 기존의 우유를 비교한 결과, 본 발명의 강화우유에 대한 선호도가 유의적으로 높게 나타난다는 것을 확인할 수 있다.Sensory evaluation test results are shown in Tables 2 to 4 below. As can be seen in the table below, as a result of comparing the fortified milk according to the present invention and conventional milk, it can be seen that the preference for the fortified milk of the present invention is significantly higher.
본 발명에 의하면, 우유내의 부족 성분을 캡슐화하여 우유에 보강함으로써 관능적인 면에서 우수한 식감을 유지하면서 각종 영양성분을 용이하게 섭취할 수 있게 된다. 따라서 우유의 소비를 촉진시킴으로써 낙농가의 소득증대뿐만 아니라 국민 건강의 향상에도 기여하는 지대한 효과가 있다.According to the present invention, by encapsulating the insufficient components in the milk and reinforcing the milk, it is possible to easily ingest various nutritional ingredients while maintaining an excellent texture in terms of sensuality. Therefore, by stimulating the consumption of milk, there is a great effect that contributes not only to the income of dairy farmers, but also to the improvement of national health.
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| KR20040048749A (en) * | 2002-12-04 | 2004-06-10 | 곽해수 | Microencapsulation of vitamin C and iron fortified milk with Microencapsulation of vitamin C |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995034292A2 (en) * | 1994-06-14 | 1995-12-21 | Recordati S.A. Chemical And Pharmaceutical Company | Stabilized biologically active compounds contained in coated microgranules which can be suspended in alimentary fluids |
| JPH10225263A (en) * | 1997-02-14 | 1998-08-25 | Yakult Honsha Co Ltd | Fermented milk enriched with iron and its production |
| KR100260592B1 (en) * | 1998-02-24 | 2000-07-01 | 곽해수 | Process for preparation for microencapsulated β-D-galactosidase using fatty acid ester and milk supplemented with it |
| KR100263822B1 (en) * | 1997-10-14 | 2000-11-01 | 신종훈 | Yorgurt with encapsulated lactic acid bacteria and method for producing the same |
| JP2001224306A (en) * | 2000-02-14 | 2001-08-21 | Yakult Honsha Co Ltd | Calcium-enriched milk fermented food |
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2001
- 2001-11-21 KR KR10-2001-0072693A patent/KR100438410B1/en not_active IP Right Cessation
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1995034292A2 (en) * | 1994-06-14 | 1995-12-21 | Recordati S.A. Chemical And Pharmaceutical Company | Stabilized biologically active compounds contained in coated microgranules which can be suspended in alimentary fluids |
| JPH10225263A (en) * | 1997-02-14 | 1998-08-25 | Yakult Honsha Co Ltd | Fermented milk enriched with iron and its production |
| KR100263822B1 (en) * | 1997-10-14 | 2000-11-01 | 신종훈 | Yorgurt with encapsulated lactic acid bacteria and method for producing the same |
| KR100260592B1 (en) * | 1998-02-24 | 2000-07-01 | 곽해수 | Process for preparation for microencapsulated β-D-galactosidase using fatty acid ester and milk supplemented with it |
| JP2001224306A (en) * | 2000-02-14 | 2001-08-21 | Yakult Honsha Co Ltd | Calcium-enriched milk fermented food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040063616A (en) * | 2003-01-08 | 2004-07-14 | 김원호 | Agent for diet Food |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20020048277A (en) | 2002-06-22 |
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