KR100979448B1 - 유청 단백질 가수분해물과 프로바이오틱(probiotic) 유산균을 첨가한 기능성 음료 및그의 제조방법 - Google Patents
유청 단백질 가수분해물과 프로바이오틱(probiotic) 유산균을 첨가한 기능성 음료 및그의 제조방법 Download PDFInfo
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- KR100979448B1 KR100979448B1 KR1020080021127A KR20080021127A KR100979448B1 KR 100979448 B1 KR100979448 B1 KR 100979448B1 KR 1020080021127 A KR1020080021127 A KR 1020080021127A KR 20080021127 A KR20080021127 A KR 20080021127A KR 100979448 B1 KR100979448 B1 KR 100979448B1
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Classifications
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
- A23V2200/3204—Probiotics, living bacteria to be ingested for action in the digestive tract
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
위약 | 시료 1 | 시료 2 | |
WPC | 20.80 | 0.00 | 0.00 |
H-WPC | 0.00 | 20.80 | 20.80 |
설탕 | 77.50 | 77.50 | 77.40 |
구연산 | 1.15 | 1.15 | 1.15 |
향료 | 0.28 | 0.28 | 0.28 |
색소 | 0.28 | 0.28 | 0.28 |
프로바이오틱스 | 0.00 | 0.00 | 0.10 |
합계 | 100.01 | 100.01 | 100.01 |
화학적 조성 (%) |
건조 WPC | 단백질 (%) (재조합된 WPC) |
|||
15 | 18 | 20 | 22 | ||
단백질 | 70.13 | 14.99 | 17.98 | 20.04 | 21.98 |
락토스 | 17.38 | 3.72 | 4.43 | 4.92 | 5.41 |
Ash | 4.87 | 1.04 | 1.21 | 1.34 | 1.47 |
Fat | 3.99 | 0.88 | 1.05 | 1.16 | 1.28 |
T.S. | 96.58 | 20.65 | 24.67 | 27.46 | 30.14 |
물리적 성질 | 단백질 (%) | |||
15 | 17 | 20 | 22 | |
pH | 4.96 | 4.92 | 4.87 | 4.79 |
TA(%) | 0.27 | 0.30 | 0.32 | 0.35 |
비중 | 1.004 | 1.045 | 1.046 | 1.046 |
밀조 | 0.66 | 0.71 | 0.77 | 0.83 |
보관 (일) |
위약 | 시료 1 | 시료 2 | |||
콜드룸 | 항온기(22℃) | 콜드룸 | 항온기(22℃) | 콜드룸 | 항온기(22℃) | |
0 | 4.39 | 4.39 | 4.27 | 4.27 | 4.26 | 4.26 |
14 | 4.34 | 4.34 | 4.24 | 4.21 | 4.22 | 4.20 |
28 | 4.29 | 4.29 | 4.20 | 4.18 | 4.16 | 4.11 |
42 | 4.24 | 4.23 | 4.16 | 4.14 | 4.11 | 4.05 |
보관 (일) |
위약 | 시료 1 | 시료 2 | |||
콜드룸 | 항온기(22℃) | 콜드룸 | 항온기(22℃) | 콜드룸 | 항온기(22℃) | |
0 | 0.18 | 0.18 | 0.27 | 0.27 | 0.26 | 0.26 |
14 | 0.20 | 0.21 | 0.28 | 0.30 | 0.29 | 0.30 |
28 | 0.22 | 0.24 | 0.30 | 0.33 | 0.32 | 0.34 |
42 | 0.25 | 0.28 | 0.32 | 0.36 | 0.35 | 0.39 |
보관 (일) |
위약 | 시료 1 | 시료 2 | |||
콜드룸 | 항온기(22℃) | 콜드룸 | 항온기(22℃) | 콜드룸 | 항온기(22℃) | |
0 | 1.042 | 1.042 | 1.041 | 1.041 | 1.042 | 1.042 |
14 | 1.041 | 1.041 | 1.042 | 1.042 | 1.041 | 1.041 |
28 | 1.040 | 1.039 | 1.039 | 1.041 | 1.043 | 1.042 |
42 | 1.041 | 1.039 | 1.041 | 1.042 | 1.040 | 1.040 |
보관 (일) |
위약 | 시료 1 | 시료 2 | |||
콜드룸 | 항온기(22℃) | 콜드룸 | 항온기(22℃) | 콜드룸 | 항온기(22℃) | |
0 | 0.95 | 0.95 | 0.76 | 0.76 | 0.77 | 0.77 |
4 | 0.96 | 0.95 | 0.76 | 0.76 | 0.77 | 0.76 |
28 | 0.95 | 0.95 | 0.77 | 0.77 | 0.78 | 0.76 |
42 | 0.94 | 0.96 | 0.77 | 0.75 | 0.77 | 0.77 |
가수분해도 (%) |
감각 | |||
색 및 모양 | 풍미 | 감도 | 선호도 | |
5 | 7.78 | 7.75 | 7.83 | 7.79 |
6 | 7.76 | 7.78 | 7.81 | 7.78 |
7 | 7.61 | 7.51 | 7.25 | 7.52 |
8 | 7.67 | 7.13 | 7.19 | 7.20 |
CD | 0.232 | 0.252 | 0.245 | 1.239 |
설탕 (%) |
구연산 (%) | CD | ||
0.1 | 0.25 | 0.30 | ||
10 | 4.14 | 3.87 | 3.39 | 0.163 |
12 | 4.55 | 4.29 | 2.81 | |
14 | 5.01 | 4.53 | 4.07 | |
15 | 5.83 | 4.80 | 4.39 | |
16 | 6.08 | 5.04 | 4.66 | |
CD | 0.189 |
안정제 (%) |
단백질 (%) | |||
0.5 | 1.0 | 1.5 | 2.0 | |
침전 정도 | ||||
0.05 | ++ | ++ | ++++ | ++++ |
0.10 | + | + | +++ | +++ |
0.15 | - | - | ++ | ++ |
0.20 | - | - | + | + |
++++ 침전형성 높음; +++ 중간; ++ 낮음; + 적음; - 없음 |
단백질 (%) |
감각 | |||
색 및 모양 | 풍미 | 감도 | 선호도 | |
0.5 | 7.65 | 7.69 | 7.84 | 7.74 |
1.0 | 7.66 | 7.73 | 7.85 | 7.76 |
1.5 | 7.68 | 7.54 | 7.69 | 7.58 |
2.0 | 7.67 | 7.47 | 7.13 | 7.41 |
CD | 0.158 | 0.147 | 0.144 | 0.153 |
배출 온도 (℃) |
총 고형분 (%) | |||
30 | 35 | 40 | 45 | |
수분 함량 (%) | ||||
700 | 4.43 | 4.84 | 5.01 | 5.19 |
750 | 4.21 | 4.38 | 4.75 | 5.01 |
800 | 4.02 | 4.16 | 4.58 | 4.87 |
850 | 3.80 | 3.92 | 4.14 | 4.69 |
CD | 0.130 |
배출 온도 (℃) |
총 고형분 (%) | |||
30 | 35 | 40 | 45 | |
밀도 (g/㎖) | ||||
70 | 0.45 | 0.48 | 0.53 | 0.58 |
75 | 0.41 | 0.44 | 0.50 | 0.54 |
80 | 0.35 | 0.39 | 0.44 | 0.45 |
85 | 0.30 | 0.34 | 0.37 | 0.39 |
CD | 0.043 |
배출 온도 (℃) |
총 고형분 함량 (%) | |||
30 | 35 | 40 | 45 | |
불용성 지수 | ||||
70 | 0.64 | 0.68 | 0.75 | 0.84 |
75 | 0.67 | 0.72 | 0.78 | 0.88 |
80 | 0.75 | 0.81 | 0.87 | 0.95 |
85 | 0.85 | 0.89 | 0.94 | 0.99 |
CD | 0.048 |
배출 온도 (℃) |
총 고형분 함량 (%) | |||
30 | 35 | 40 | 45 | |
HMF 함량 (μmol/100g) | ||||
70 | 2.84 | 2.87 | 3.02 | 3.26 |
75 | 2.90 | 2.92 | 3.09 | 3.32 |
80 | 3.06 | 3.12 | 3.26 | 3.55 |
85 | 3.24 | 3.37 | 3.52 | 3.79 |
CD | 0.077 |
배양 시간 (h) |
접종량 (%) | |||||
4 | 5 | 6 | ||||
pH | 산도 | pH | 산도 | pH | 산도 | |
6 | 4.87 | 0.032 | 4.85 | 0.342 | 4.80 | 0.36 |
9 | 4.84 | 0.341 | 4.82 | 0.350 | 4.74 | 0.378 |
12 | 4.80 | 0.369 | 4.77 | 0.378 | 4.70 | 0.414 |
15 | 4.72 | 0.405 | 4.69 | 0.414 | 4.62 | 0.486 |
18 | 4.66 | 0.416 | 4.63 | 0.441 | 4.55 | 0.519 |
21 | 4.62 | 0.420 | 4.59 | 0.447 | 4.51 | 0.524 |
배양 시간 (h) |
접종량 (%) | |||||
4 | 5 | 6 | ||||
pH | 산도 | pH | 산도 | pH | 산도 | |
6 | 4.95 | 0.315 | 4.92 | 0.321 | 4.90 | 0.323 |
9 | 4.91 | 0.327 | 4.89 | 0.334 | 4.86 | 0.336 |
12 | 4.85 | 0.365 | 4.83 | 0.371 | 4.81 | 0.397 |
15 | 4.78 | 0.398 | 4.76 | 0.406 | 4.73 | 0.425 |
18 | 4.70 | 0.409 | 4.68 | 0.413 | 4.65 | 0.427 |
21 | 4.68 | 0.414 | 4.66 | 0.417 | 4.62 | 0.432 |
배양율 (%) |
LA | BB | ||
분무건조 | 액체베드건조 | 분무건조 | 액제베드건조 | |
생존율 (log cfu/g) | ||||
4 | 4.49 | 8.64 | 4.18 | 8.22 |
5 | 4.47 | 8.83 | 4.32 | 8.49 |
6 | 4.72 | 8.91 | 4.38 | 8.65 |
CD | 0.09 | 0.12 | 0.14 | 0.178 |
음료의 종류 | 색 및 모양 | 풍미 | 감도 | 전체 선호도 |
LA | 7.82 | 7.79 | 7.92 | 7.82 |
BB | 7.88 | 7.83 | 7.90 | 7.84 |
CD | 0.12 | 0.09 | 0.14 | 0.07 |
실험 | 물리적 특성 | 화학적 특성 | |||||||
pH | 불용성 지수 | 밀도 | WPNI (㎎N/g) |
HMF (mol/100g) |
단백질 (%) |
유당 (%) |
수분 (%) |
회분 (%) |
|
1 | 4.62 | 0.28 | 0.71 | 54.75 | 3.39 | 7.10 | 1.75 | 2.74 | 2.58 |
2 | 4.58 | 0.26 | 0.73 | 55.46 | 3.41 | 7.16 | 1.82 | 2.72 | 2.62 |
3 | 4.60 | 0.29 | 0.75 | 55.19 | 3.43 | 7.13 | 1.81 | 2.76 | 2.63 |
평균 | 4.60 | 0.28 | 0.73 | 55.23 | 3.42 | 7.14 | 1.80 | 2.75 | 2.60 |
저장 (일) |
LA | BB | ||
상온 (Log cfu/g) |
냉장온도 (Log cfu/g) |
상온 (Log cfu/g) |
냉장온도 (Log cfu/g) |
|
0 | 8.96 | 8.96 | 8.77 | 8.77 |
15 | 8.79 | 8.87 | 8.62 | 8.68 |
30 | 8.58 | 8.76 | 8.46 | 8.58 |
45 | 8.39 | 8.60 | 8.29 | 8.43 |
60 | 8.24 | 8.45 | 8.08 | 8.27 |
75 | 8.01 | 8.31 | 7.92 | 8.09 |
90 | 7.76 | 8.16 | 7.65 | 7.92 |
CD | 0.26 | 0.23 | 0.28 | 0.23 |
No. | 표기 (Description) |
효소 | 가수분해정도 (시간) |
M1 | WPCH80 | Alcalase | 3 |
M2 | WPCH80 | Flavourzyme | 3 |
M3 | WPCH80 | Neutrase | 3 |
M4 | WPCH80 | Protamex | 3 |
M5 | WPCH80 | Alcalase | 4 |
M6 | WPCH80 | Flavourzyme | 4 |
M7 | WPCH80 | Neutrase | 4 |
M8 | WPCH80 | Protamex | 4 |
M11 | WPCH40 | Alcalase | 3 |
M12 | WPCH40 | Neutrase | 3 |
펩타이드 | M | [M+H]+ | [M+2H]2+ |
YGLF | 498,25487 | 499,25566 | 250,62862 |
YLLF | 554,31747 | 555,31826 | 278,65992 |
LAMA | 404,21638 | 405,21717 | 203,609375 |
LDAQSAPLR | 969,53141 | 970,5322 | 486,26689 |
ALPMHIR | 836,47611 | 837,4769 | 419,73924 |
YL | 294,16499 | 295,16578 | 148,58368 |
VGINWLAHKAL | 1220,71001 | 1221,7108 | 611,85619 |
YGLF: tyr-gly-leu-phe; YLLF: tyr-leu-leu-phe; LAMA: leu-ala-met-ala; LDAQSAPLR: leu-asp-ala-gln-ser-ala-pro-leu-arg; ALPMHIR: ala-leu-pro-met-his-ile-arg; YL: tyr-leu 이다. |
효소 | L. lactis NK34 |
대조군 | 01) |
Alkaline phosphatase | 1 |
Esterase(C4) | 1 |
Esterase Lipase(C8) | 0 |
Lipase(C14) | 1 |
Leucine acrylamidase | 2 |
Valine acrylamidase | 1 |
Crystine acrylamidase | 2 |
Trypsin | 2 |
α-Chymotrypsin | 2 |
Acid phosphatase | 1 |
Naphthol-AS-BI-phosphohydrolase | 1 |
α-Galactosidase | 1 |
β-Galactosidase | 3 |
β-Glucuronidase | 0 |
α-Glucosidase | 2 |
β-Glucosidase | 0 |
N-Acetyl-β-glucosaminidase | 0 |
α-Mannosidase | 0 |
α-Fucosidase | 0 |
1)0: 0 nmol, 1: 5 nmol, 2: 10 nmol, 3: 20 nmol, 4: 30 nmol, 5: ≥40 nmol |
Antibiotics | (㎍/㎖) | L. lactis NK34 |
Nisin | 0 | + |
25 | + | |
50 | + | |
100 | + | |
Streptomycin | 0 | + |
5 | + | |
10 | + | |
20 | + | |
Neomycin | 0 | + |
5 | + | |
10 | + | |
20 | + | |
Roxithromycin | 0 | + |
5 | + | |
10 | - | |
20 | - | |
Chloramphenicol | 0 | + |
5 | + | |
10 | + | |
20 | + | |
Gentamycin | 0 | + |
5 | + | |
10 | + | |
20 | + | |
Rifampicin | 0 | + |
5 | + | |
10 | + | |
20 | + | |
Erythromycin |
0 | + |
5 | + | |
10 | - | |
20 | - | |
+: growth, -: no growth |
|
세포주 | ||
SW-156 | Hep-G2 | HEP-2 | |
상등액 | 40.2±0.7 | 35.5±1.5 | 38.2±0.8 |
배양액 침전 | 79.8±2.8* | 50.2±1.4* | 58.1±1.0* |
* : 민감도 i.e., % 억제도≥50 |
Claims (9)
- 항산화 효과를 가지는 유청 단백질 가수분해물을 함유하는 기능성 음료에 있어서,가수분해도가 3 내지 4% 범위인 유청 단백질 가수분해물을 유효성분으로 하고, 프로바이오틱 유산균, 설탕, 구연산, 향료 및 색소를 더 첨가한 기능성 건강음료.
- 제 1항에 있어서,상기 유청 단백질 가수분해물은 유청 단백질 농축액을 뉴트라제 (neutrase), 트립신 (trypsin), 알칼라제 (alcalase) 및 프로타맥스 (protamax) 중에서 선택된 하나 이상의 프로테아제 효소로 가수분해도가 3 내지 4% 범위가 되도록 가수분해한 후 반응 상층액만을 분무건조하여 제조된 것을 특징으로 하는 기능성 건강음료.
- 삭제
- 삭제
- 삭제
- 삭제
- 제 2항에 있어서,상기 유청 단백질 농축액은 단백질 함량 65 내지 85% 범위인 것을 사용하는 것을 특징으로 하는 기능성 건강음료.
- 제 2항에 있어서,상기 유청 단백질 농축액은 단백질 함량 30 내지 40% 범위인 것을 사용하는 것을 특징으로 하는 기능성 건강음료.
- 삭제
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KR101227816B1 (ko) * | 2011-03-15 | 2013-01-29 | 연세대학교 원주산학협력단 | 효소분해 유청농축액을 포함하는 유산균 생육 촉진용 조성물 |
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JP7022449B2 (ja) * | 2020-07-15 | 2022-02-18 | 大洋香料株式会社 | 乳たんぱく質分散用組成物、乳性アルコール飲料用濃縮液、及び乳性アルコール飲料 |
KR102439738B1 (ko) * | 2020-08-10 | 2022-09-02 | 최민지 | 단백질이 함유된 간편 대용식의 제조방법 |
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