KR101012344B1 - 피부미용개선용 기능성 씨리얼의 제조방법 - Google Patents
피부미용개선용 기능성 씨리얼의 제조방법 Download PDFInfo
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- KR101012344B1 KR101012344B1 KR1020080110283A KR20080110283A KR101012344B1 KR 101012344 B1 KR101012344 B1 KR 101012344B1 KR 1020080110283 A KR1020080110283 A KR 1020080110283A KR 20080110283 A KR20080110283 A KR 20080110283A KR 101012344 B1 KR101012344 B1 KR 101012344B1
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- cereal
- cereals
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Classifications
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- A—HUMAN NECESSITIES
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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
- 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
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- 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
- A23V2200/318—Foods, ingredients or supplements having a functional effect on health having an effect on skin health and hair or coat
-
- 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
- A23V2300/00—Processes
- A23V2300/16—Extrusion
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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)
- Cereal-Derived Products (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
Description
콜라겐 | 비타민 C | |
실시예 2 | 100 | 30 |
실시예 3 | 200 | 30 |
실시예 4 | 400 | 30 |
실시예 5 | 500 | 30 |
실시예 6 | 100 | 10 |
실시예 7 | 200 | 10 |
실시예 8 | 300 | 10 |
실시예 9 | 400 | 10 |
실시예 10 | 500 | 10 |
실시예 11 | 100 | 50 |
실시예 12 | 200 | 50 |
실시예 13 | 300 | 50 |
실시예 14 | 400 | 50 |
실시예 15 | 500 | 50 |
실크 펩타이드 | 베타 글루칸 | 비타민 E | |
실시예 16 | 300 | - | - |
실시예 17 | - | 500 | - |
실시예 18 | - | - | 30 |
실시예 19 | 300 | 500 | - |
실시예 20 | 300 | - | 30 |
실시예 21 | - | 500 | 30 |
실시예 22 | 300 | 500 | 30 |
콜라겐 | 비타민 C | |
비교예 1 | 300 | - |
비교예 2 | - | 30 |
비교예 3 | - | - |
구분 |
피부주름(거칠기 정도) | |||||||||
0주 | 8주 | |||||||||
R1 | R2 | R3 | R4 | R5 | R1 | R2 | R3 | R4 | R5 | |
실험군1 (실시예1) |
100 | 85 | 51 | 29 | 16 | 43 | 38 | 27 | 17 | 9 |
실험군2 (실시예 2) |
100 | 84 | 50 | 30 | 16 | 54 | 37 | 28 | 16 | 10 |
실험군3 (실시예 5) |
100 | 85 | 50 | 31 | 15 | 43 | 35 | 22 | 13 | 8 |
실험군4 (실시예 6) |
100 | 86 | 51 | 30 | 16 | 59 | 40 | 29 | 14 | 9 |
실험군5 (실시예 8) |
100 | 85 | 50 | 30 | 16 | 56 | 40 | 28 | 15 | 9 |
실험군6 (실시예 10) |
100 | 86 | 50 | 29 | 16 | 53 | 38 | 27 | 14 | 8 |
실험군7 (실시예 11) |
100 | 85 | 51 | 30 | 16 | 53 | 37 | 26 | 15 | 11 |
실험군8 (실시예 13) |
100 | 84 | 51 | 31 | 15 | 44 | 26 | 19 | 14 | 10 |
실험군9 (실시예 15) |
100 | 85 | 50 | 30 | 16 | 44 | 25 | 20 | 15 | 8 |
실험군10 (실시예 16) |
100 | 85 | 52 | 29 | 16 | 40 | 26 | 18 | 13 | 8 |
실험군11 (실시예 17) |
100 | 86 | 51 | 30 | 15 | 41 | 26 | 19 | 13 | 8 |
실험군12 (실시예 18) |
100 | 86 | 52 | 29 | 15 | 40 | 27 | 20 | 12 | 7 |
실험군13 (실시예 22) |
100 | 85 | 50 | 29 | 16 | 38 | 25 | 18 | 11 | 6 |
실험군14 (실시예 23) |
100 | 85 | 51 | 29 | 16 | 36 | 22 | 15 | 9 | 4 |
실험군15 (비교예 1) |
100 | 85 | 51 | 30 | 16 | 84 | 67 | 48 | 24 | 15 |
실험군16 (비교예 2) |
100 | 85 | 50 | 30 | 15 | 85 | 66 | 47 | 23 | 14 |
실험군17 (비교예 3) |
100 | 85 | 52 | 31 | 16 | 92 | 70 | 51 | 22 | 15 |
구분 |
피부탄력 | ||||||||
0주 | 1주 | 2주 | 3주 | 4주 | 5주 | 6주 | 7주 | 8주 | |
실험군1 (실시예1) |
0.5 | 0.5 | 0.5 | 0.5 | 0.6 | 0.6 | 0.7 | 0.7 | 0.7 |
실험군2 (실시예 2) |
0.5 | 0.5 | 0.5 | 0.6 | 0.5 | 0.6 | 0.6 | 0.7 | 0.7 |
실험군3 (실시예 5) |
0.5 | 0.5 | 0.5 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.7 |
실험군4 (실시예 6) |
0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.6 | 0.6 | 0.6 |
실험군5 (실시예 8) |
0.5 | 0.5 | 0.5 | 0.5 | 0.6 | 0.6 | 0.7 | 0.6 | 0.6 |
실험군6 (실시예 10) |
0.5 | 0.5 | 0.5 | 0.6 | 0.6 | 0.6 | 0.7 | 0.7 | 0.7 |
실험군7 (실시예 11) |
0.5 | 0.5 | 0.5 | 0.6 | 0.6 | 0.6 | 0.6 | 0.7 | 0.7 |
실험군8 (실시예 13) |
0.5 | 0.5 | 0.5 | 0.6 | 0.7 | 0.7 | 0.7 | 0.8 | 0.8 |
실험군9 (실시예 15) |
0.5 | 0.5 | 0.5 | 0.6 | 0.6 | 0.7 | 0.7 | 0.8 | 0.7 |
실험군10 (실시예 16) |
0.5 | 0.5 | 0.6 | 0.6 | 0.6 | 0.7 | 0.7 | 0.7 | 0.8 |
실험군11 (실시예 17) |
0.5 | 0.4 | 0.5 | 0.5 | 0.6 | 0.7 | 0.7 | 0.7 | 0.8 |
실험군12 (실시예 18) |
0.5 | 0.5 | 0.6 | 0.5 | 0.6 | 0.7 | 0.7 | 0.7 | 0.7 |
실험군13 (실시예 22) |
0.5 | 0.5 | 0.6 | 0.6 | 0.7 | 0.7 | 0.8 | 0.8 | 0.8 |
실험군14 (실시예 23) |
0.5 | 0.5 | 0.6 | 0.6 | 0.7 | 0.8 | 0.8 | 0.9 | 0.9 |
실험군15 (비교예 1) |
0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.4 | 0.5 | 0.5 |
실험군16 (비교예 2) |
0.5 | 0.5 | 0.5 | 0.5 | 0.6 | 0.5 | 0.5 | 0.5 | 0.5 |
실험군17 (비교예 3) |
0.5 | 0.5 | 0.5 | 0.4 | 0.5 | 0.5 | 0.4 | 0.4 | 0.4 |
구분 | 단맛 | 고소한맛 | 향미 | 조직감 (아삭한 정도) |
종합적인 맛 (선호도) |
실시예 1 | 8 | 9 | 8 | 7 | 8 |
실시예 2 | 8 | 7 | 8 | 7 | 8 |
실시예 3 | 8 | 8 | 8 | 8 | 8 |
실시예 4 | 7 | 8 | 9 | 8 | 7 |
실시예 5 | 8 | 9 | 7 | 8 | 8 |
실시예 6 | 8 | 7 | 8 | 7 | 6 |
실시예 7 | 8 | 8 | 8 | 8 | 7 |
실시예 8 | 9 | 9 | 7 | 7 | 7 |
실시예 9 | 8 | 8 | 8 | 8 | 6 |
실시예 10 | 8 | 9 | 8 | 9 | 7 |
실시예 11 | 8 | 7 | 7 | 8 | 7 |
실시예 12 | 7 | 8 | 7 | 8 | 7 |
실시예 13 | 8 | 8 | 7 | 7 | 8 |
실시예 14 | 7 | 9 | 8 | 8 | 7 |
실시예 15 | 8 | 9 | 8 | 7 | 8 |
구분 | 단맛 | 고소한맛 | 향미 | 조직감 (아삭한 정도) |
종합적인 맛 (선호도) |
실시예 16 | 8 | 9 | 8 | 8 | 9 |
실시예 17 | 7 | 8 | 7 | 8 | 8 |
실시예 18 | 7 | 9 | 8 | 7 | 8 |
실시예 19 | 7 | 8 | 8 | 7 | 8 |
실시예 20 | 8 | 9 | 7 | 7 | 8 |
실시예 21 | 8 | 9 | 7 | 8 | 8 |
실시예 22 | 8 | 9 | 8 | 8 | 8 |
실시예 23 | 8 | 9 | 8 | 8 | 8 |
비교예 1 | 7 | 5 | 7 | 7 | 5 |
비교예 2 | 8 | 6 | 6 | 8 | 6 |
비교예 3 | 7 | 5 | 7 | 7 | 5 |
Claims (5)
- 기능성 씨리얼의 제조방법에 있어서,1) 곡류를 분쇄시켜 분말로 제조하는 단계;2) 상기 분말화된 곡류에 콜라겐, 감미료 및 정제수를 첨가하고 압출기(extruder)로 혼합반죽 후, 절단(cutting)하고 파핑(popping)하는 단계; 및3) 상기 파핑하여 얻은 것에, 비타민 C 또는 구연산 중 어느 하나 이상을 첨가한 물엿 혼합물을 스프레이하는 단계;를 포함하는 것을 특징으로 하는 피부미용개선용 기능성 씨리얼의 제조방법.
- 제1항에 있어서, 상기 곡류는 쌀, 옥수수, 귀리, 보리, 콩, 수수, 기장, 조 및 밀로 이루어진 군에서 선택된 어느 하나 이상의 곡류이며,상기 콜라겐은 곡류 100중량부 대비, 0.1~10중량부이며,상기 감미료는 곡류 100중량부 대비, 설탕, 포도당, 과당, 맥아당, 올리고당, 아스파탐, 스테비오사이드, 에리스리톨, 소르비톨 및 자일리톨로 이루어진 군에서 선택된 어느 하나 이상의 감미료 1~40중량부이며,상기 정제수는 곡류 100중량부 대비, 10~40중량부이며,상기 비타민 C 또는 구연산 중 어느 하나 이상은 곡류 100중량부 대비, 0.01~1중량부이며,상기 물엿은 곡류 100중량부 대비, 1~40중량부인 것을 특징으로 하는 피부미 용개선용 기능성 씨리얼의 제조방법.
- 제1항에 있어서, 상기 콜라겐은 비늘 콜라겐(scale collagen)임을 특징으로 하는 피부미용개선용 기능성 씨리얼의 제조방법.
- 제1항에 있어서, 실크 펩타이드, 베타 글루칸 및 비타민 E로 이루어진 군에서 선택된 어느 하나 이상을 추가로 첨가하고 압출기(extruder)로 혼합반죽 후, 절단(cutting)하고 파핑(popping)하는 단계를 포함하는 것을 특징으로 하는 피부미용개선용 기능성 씨리얼의 제조방법.
- 제1항 내지 제4항 중 선택된 어느 한 항의 방법으로 제조된 피부미용개선용 기능성 씨리얼.
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KR101547133B1 (ko) | 2013-11-19 | 2015-08-25 | 재단법인 경북바이오산업연구원 | 구강용해성이 좋은 곡류분말조성물 |
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CN103110103A (zh) * | 2013-03-13 | 2013-05-22 | 广州朗姿贸易有限公司 | 清脂减肥营养餐粉 |
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US4262028A (en) | 1979-06-18 | 1981-04-14 | Beatrice Foods Co. | Composition containing animal parts for production of a fried snack food and method for production thereof |
KR19980703564A (ko) * | 1993-12-28 | 1998-11-05 | 빌르에르 | 고 가용성 섬유의 시리얼 식품 |
KR20000035432A (ko) * | 1998-11-12 | 2000-06-26 | 로버트 제이 에커 | 구운 곡물 맛이 개선된 인스턴트 시리얼 및 이의 제조를위한 조성물 및 압출 제조 방법 |
US6555153B1 (en) | 2002-05-30 | 2003-04-29 | Recot, Inc. | Method for producing extruded, pellet products with minimal tempering time |
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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US4262028A (en) | 1979-06-18 | 1981-04-14 | Beatrice Foods Co. | Composition containing animal parts for production of a fried snack food and method for production thereof |
KR19980703564A (ko) * | 1993-12-28 | 1998-11-05 | 빌르에르 | 고 가용성 섬유의 시리얼 식품 |
KR20000035432A (ko) * | 1998-11-12 | 2000-06-26 | 로버트 제이 에커 | 구운 곡물 맛이 개선된 인스턴트 시리얼 및 이의 제조를위한 조성물 및 압출 제조 방법 |
US6555153B1 (en) | 2002-05-30 | 2003-04-29 | Recot, Inc. | Method for producing extruded, pellet products with minimal tempering time |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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KR101547133B1 (ko) | 2013-11-19 | 2015-08-25 | 재단법인 경북바이오산업연구원 | 구강용해성이 좋은 곡류분말조성물 |
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