KR101370312B1 - Protein supplement food composition with improved solubility and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a composition for protein supplements having protein of 50 wt% or greater and a manufacturing method thereof. A carbohydrate supplying source includes saccharide powder selected among fructose, glucose, sugar, and glucose of a dextrin equivalent of 10-30; and cereal powder containing enzyme-resistant starch. A weight ratio of the saccharide powder and the cereal powder is 1:0.2-0.8. As the composition for protein supplements is granulated by utilizing the cereal powder containing enzyme-resistant starch as a core and utilizing protein having high solubility to successively form sheaths, the water-solubility and water dispersing efficiency of the composition for protein supplements are improved. Additionally, the present invention provides the composition for protein supplements which has a low glycemic index by utilizing the cereal powder containing enzyme-resistant starch and continuously supplies glycogen and which obtains delicate flavors of cereals.

Description

Protein supplement food composition with improved solubility and manufacturing method

The present invention relates to a food composition for supplementing powdered protein and a method of manufacturing the same.

BACKGROUND ART Foods for protein supplementation are prepared as powder, dissolved in water or beverage, or ingested in the form of beverage from the beginning, and are used as functional foods such as sports drinks, energy drinks, and fitness drinks.

Korean Patent No. 0463414 relates to a sports supplement for nutritional supplements in powder form, which contains various vitamins and functional ingredients based on saccharides and proteins, with a protein content of 13% by weight or less and a carbohydrate content of 60% by weight or more. As a food supplement for protein, there was a limit.

Korean Patent Laid-Open No. 2009-0005113 relates to a sports drink containing casein hydrolyzate and isomaltulose, and when the protein is hydrolyzed, the bitterness increases but the solubility increases, so that there is no need to consider the solubility of the powder Korean Patent Laid-Open Publication No. 2006-0033723 discloses a beverage composition containing trehalose and whey proteins separated from each other. The mixture of trehalose and protein is formed by mixing in a liquid phase rather than mixing the raw materials with powder, followed by drying. Since solely whey protein or trehalose having excellent solubility was used, solubility problem did not need to be considered.

However, the protein supplement food composition prepared in powder form when adding soy protein or egg white protein with different amino acid composition and solubility as a protein source, or grains having low water solubility, unlike sugars, has low solubility and thus, despite the nutritional advantages, When the ease of use is worsened, and when the insoluble powder lump remains, there is a problem of lowering the acceptability by giving a foreign body feeling when ingested.

It is an object of the present invention to provide a food composition for supplementing powdered protein with improved solubility while being given grain flavor using grain powder.

It is also an object of the present invention to provide a method for preparing a food composition for supplementing powdered protein with improved solubility while being provided with grain flavor using cereal grains.

The protein supplement food composition of the present invention is a protein supplement food containing 50 to 75% by weight protein source, 20 to 45% by weight carbohydrate source, and 0.02 to 5% by weight of at least one nutrient enhancer selected from vitamins, minerals and amino acids As a composition, the carbohydrate source may include a grain powder containing 15 to 30% by weight of enzyme-resistant starch; And a saccharide powder selected from fructose, glucose, sugar, and a glucose equivalent of 10 to 30 dextrins. The weight ratio of the grain powder and the saccharide powder is characterized in that 1: 1.5 to 3.

The food supplement food composition of the present invention is a food content of 50% by weight or more on a dry basis of the total nutrient content consisting of protein, fat, carbohydrate and ash, preferably 50 to 80% by weight protein and fat It is a high protein low fat food having a content of 0.01 to 5% by weight, which is likely to be insufficient in a carbohydrate-based diet, and is a food for strengthening protein, an essential nutrient for muscle strengthening. In addition, the protein supplement food composition of the present invention is in the form of a powder, dissolved in water or a liquid such as milk or juice and consumed.

In the present invention, the protein source or carbohydrate source may be a raw material that is a food or food additive consisting purely of protein or carbohydrate, but the protein source is at least 60% by weight of protein, preferably 70 to 99% by weight, and carbohydrates. The source is a raw material of at least 80% by weight, preferably 90 to 99.9% by weight, of carbohydrates on a solids basis.

Grain powder containing the enzyme-resistant starch in the present invention is 15 to 30% by weight of the enzyme-resistant starch. Enzyme-resistant starch includes RS1 of difficult structure to act on enzyme, RS2 which is raw starch such as potato, banana and high amylose starch, RS3 which is aged starch and RS4 which is chemically modified starch. RS3 starch, which is aged starch through physical treatment of.

In the present invention, in order to prepare a cereal powder containing RS3 enzyme-resistant starch can be prepared by wet milling the cereal grains and then roasted at 140 to 190 ℃ for 20 to 50 minutes and then cooled. However, through the one-time roasting and cooling process, the content of enzyme-resistant starch is generally 15 to 20% by weight. In order to increase the content of enzyme-resistant starch, roasting for 20 to 50 minutes at 140 to 190 ° C. and then cooling it. Repeat 1 or 2 more times to provide the roasted grain powder.

In the present invention, the cereal powder containing the enzyme-resistant starch has an average particle size of 50 to 200 mesh, preferably 80 to 150 mesh, and has a specific gravity, so that the core particles are granulated when granulating the food composition powder for protein supplementation. Can be In addition, the protein supplement food composition comprising a grain powder containing enzyme-resistant starch, when compared with the same does not include the increase in the hydration (hydationability) or precipitability (precipitabilty) when mixed with water to enable rapid dissolution.

In addition, palatability may be improved due to the delicious flavor obtained through the roasting process.

In the present invention, the sugar powder is required as an energy source required for muscles or brains, and preferably, except for sugar, which causes a rapid rise in teeth or blood sugar, and more preferably, glucose and fructose which are rapidly absorbed after ingestion and gradually The absorbed dextrins are mixed and used to contain fructose, which prevents a sharp rise in the Glycemic Index after ingestion. In addition, in order to improve the settling property during dissolution of the protein supplement food composition, glucose or fructose is not finely pulverized but used in the form of 50 to 100 mesh, for example, fructose, hydrous glucose, and the like. In the mixed use of the sugar powder is adjusted in consideration of the absorption rate of the sugar, for example, 30 to 60 parts by weight of glucose, 5 to 40 parts by weight of dextrin can be mixed with respect to 100 parts by weight of fructose.

In the present invention, the weight ratio of the grain powder and the sugar powder is 1: 1.5 to 3, when the content of the sugar powder is high, the solubility is lowered while the grain powder content is reduced in the carbohydrate source, and the grains in the granulation process when the sugar powder content is low Lack of binding force to bind the powder and protein source, too, solubility is lowered, the absorption rate of carbohydrates is low, it is difficult to function as an immediate energy source.

Protein source in the present invention is any one or a mixture of two or more selected from whey protein, soy protein and egg white protein, preferably containing whey protein, soy protein and egg white protein in a weight ratio of 1: 0.2 to 0.6: 0.1 to 0.4 Mixture.

The combination of protein sources takes different time to digest and digest differently, so within 30 minutes for branched amino acids such as isoleucine, leucine and valine or free amino acids such as glutamine, and whey protein hydrolysates within 1 hour. Whey Protein Isolate (90% or more wt% protein) is 1 to 2 hours, Whey Protein Concentrate (80 wt% or more protein) is 1 ~ 3 hours, Soy Protein (Soy) Protien Concentrate is absorbed in 2-3 hours, Egg Albumin in 1.5-3 hours, and Casein in 1.5-5 hours. Use a mixture of protein and slow-boiling egg white protein to ensure that amino acids are absorbed sequentially and continuously within three hours.

In addition, it inhibits muscle protein synthesis and muscle damage, and further absorbs glutamine and branched amino acids so that amino acids can be absorbed immediately after ingestion.

In the present invention, in addition to free amino acids such as leucine, isoleucine, valine and glutamine, carnitine, taurine, salt, and the like can be added as a nutrient enhancer.

Also preferably, a plurality of protein sources having different amino acid compositions of different amino acids are mixed, or the mixed amino acid content of branched amino acids composed of leucine, isoleucine, and valine is known as an ideal absorption ratio of 2: 0.8 to 1.2: 0.8 to 1.2. More preferably, it can adjust to 2: 1: 1.

In the present invention, the solubility is enhanced by granulating the food composition for protein supplementation of the present invention. Preferably, the grain powder containing the enzyme-resistant starch is used as a core, and the upper layer has a low solubility in the protein source. Soy protein and egg white protein layer is formed, and the upper layer forms a highly soluble whey protein layer, while granulating and sequentially granulating sugar powders in order to increase binding force between the core particles and powders in each layer. By doing so, a food composition for protein supplementation excellent in solubility can be produced.

For example, the method for preparing a protein supplement food composition of the present invention, carbohydrate comprising 50 to 75% by weight protein source, including roasted grain powder and sugar powder, including whey protein powder, soy protein powder and egg white protein powder A method for preparing a protein supplement food composition containing 20 to 45 wt% of a source and 0.02 to 5 wt% of at least one nutrient enhancer selected from vitamins, minerals and amino acids, wherein the grains are wet milled and then dried at 140 to 190 ° C. Preparing roasted grain powder after roasting for 20 to 50 minutes or by cooling the roasted grain powder for 20 to 50 minutes and then repeating the cooling process at 140 to 190 ° C. for 1 to 2 times; Preparing a sugar powder selected from fructose, glucose, sugar and dextrin with a glucose equivalent of 10 to 30; Mixing the roasted grain powder and a portion of the saccharide powder and granulating the same through a fluidized bed granulator; Mixing the roasted grain powder and sugar powder with the mixed granules, soybean protein powder, egg white protein powder, and a portion of the sugar powder, and then granulating the mixture with a fluidized bed granulator; And mixing the remaining grains of the whey protein powder and the sugar powder with the mixed granules of the roasted grain powder, the sugar powder, the soy protein powder and the egg white protein powder, and then granulating the fluid powder granulator through a fluidized bed granulator.

The content of the sugar powder divided into three granulation steps sequentially performed is 10 to 200 parts by weight, preferably 15 to 100 parts by weight, based on 100 parts by weight of the powdered raw materials other than the sugar powder. It is possible to divide and add as much as necessary for binding.

In addition, in the method for preparing a protein supplement food composition of the present invention, the weight ratio of the roasted sugar powder and grain powder is 1: 0.2 to 0.8, the weight ratio of the whey protein, soy protein and egg white protein is 1: 0.2 to 0.6: 0.1 To 0.4, wherein the nutrition enhancer is any one or more selected from leucine, isoleucine, valine, glutamine, carnitine, taurine, and salt, and the weight ratio of isoleucine, leucine and valine in amino acids of the protein supplement food composition is 2: 0.8. To 1.2: 0.8 to 1.2.

The present invention provides a protein supplement food composition using a grain powder containing enzyme-resistant starch, and by granulating the shell powder in order to form a shell with a low solubility protein and a high solubility protein. The food composition for protein supplementation, which has improved the water solubility and water dispersibility of the food composition for protein type supplementation, and which has been given low glycemic index, continuous supply of sugar and the delicious flavor of cereals due to the use of cereal powder containing enzyme resistant starch to provide.

Hereinafter, the present invention will be described in more detail by way of examples. These drawings and examples are provided to illustrate the present invention more specifically, but the scope of the present invention is not limited thereto.

Preparation Example 1:

30% by weight of brown rice, 25% by weight of white rice, 20% by weight of barley, 10% by weight of glutinous rice, 10% by weight of corn, 5% by weight of black soybeans Wet milling was not carried.

The wet milled mixed grain powder was dried at 40 ° C. for 5 hours and then sieved to obtain a powder having an average particle size of 100 mesh.

The dried mixed grain powder was roasted at 150 ° C. for 25 minutes, and then left at room temperature to cool to 25 ° C. to prepare a grain powder containing enzyme resistance starch of Preparation Example 1.

Preparation Example 2:

The enzyme-resistant starch-containing grain powder of Preparation Example 1 was further roasted at 150 ° C. for 25 minutes, then left at room temperature and cooled to 25 ° C. to obtain an enzyme-resistant starch-containing grain powder of Preparation Example 2.

Preparation Example 3:

The enzyme-resistant starch-containing grain powder of Preparation Example 2 was further roasted at 150 ° C. for 25 minutes, and then left at room temperature to cool to 25 ° C. to obtain the enzyme-resistant starch-containing grain powder of Preparation Example 3.

Preparation Example 4:

30% by weight of brown rice, 25% by weight of white rice, 20% by weight of barley, 10% by weight of glutinous rice, 10% by weight of corn, 5% by weight of black soybeans The grain powder of Preparation Example 4 was obtained.

Preparation Example 5:

In the same manner as in Preparation Example 1, the dried mixed grain powder, which was mixed, wet, dried, and then sieved, was roasted at 150 ° C. for 10 minutes, left at room temperature, cooled to 25 ° C., and the enzyme-resistant starch-containing grain powder of Preparation Example 5 was prepared. Got it.

Preparation Example 6:

In the same manner as in Preparation Example 1, after mixing, wet milling and drying, the dried mixed grain powder dropped into a sieve was roasted at 150 ° C. for 40 minutes, and then cooled to 25 ° C. at room temperature to prepare the enzyme-resistant starch-containing grain powder of Preparation Example 6 Got it.

Preparation Example 7:

In the same manner as in Preparation Example 1, the dried mixed grain powder, which was mixed, wet, dried and sieved, was roasted at 150 ° C. for 60 minutes, cooled to 25 ° C., and cooled to 25 ° C. to prepare the enzyme-resistant starch-containing grain powder of Preparation Example 6 Got it.

Experimental Example 1 Analysis of Enzyme Resistance Starch Content

100 mg of each of the grain powders of Preparation Examples 1 to 7 were placed in a 50 mL centrifuge tube, 10 mL of 0.02 M KCl-HCl buffer (pH 1.5) was mixed, and 0.2 mL was first removed to remove protein and starch. Pepsin solution (1 g pepsin / 10 mL KCl-HCl buffer solution) was added thereto, and the mixture was shaken at 40 ° C. for 60 minutes in a shaking thermostat. After cooling the sample to room temperature, 9 mL of 0.1M Tris-maleate buffer solution (pH 6.9) was added. And α-amylase solution (40 mg α-amylase / mL

1 mL of Tris-maleate buffer) was added and mixed, followed by shaking culture at 37 ° C. for 16 hours in a shaking thermostat. After shaking culture, the supernatant was discarded after centrifugation (3000 g, 15 minutes), 3 mL of distilled water was added to the residue, and the sample was wetted. Then, 3 mL of 4M KOH solution was added, mixed, and shaken at room temperature for 30 minutes to disperse. Thereafter, 5.5 mL of 2M HCl solution and 3 mL of 0.4M Na-acetate buffer solution were added, 0.1 mL of amyloglucosidase was mixed and mixed, followed by shaking culture at 60 ° C. for 45 minutes. After incubation with shaking, centrifugation and free glucose were added to the GOD-POD kit in 0.1 mL of the supernatant, and the total volume was 3.2 mL. After culturing in a water bath at 37 ° C for 30 minutes, spectrophotometer (UV / VIS) was used. Spectrophotometer, Shimazu Model, UV-2401 (PC) S, Tokyo, Japan) were used to measure the absorbance at 500 nm, and the content of enzyme-resistant starch in the sample was determined by multiplying the glucose content by 0.9.

Table 1 shows the enzyme-resistant starch content according to the number of roasts.

division Fry times Enzyme-resistant starch content
(% By weight, solids) Production Example 1 One 16.43 Production Example 2 2 24.78 ㅁ 1.83 Production Example 3 3 25.52 Production Example 4 (Control Group) 0 7.26

In the case of the general milled grain powder of Preparation Example 4, the enzyme-resistant starch content was 7.26 wt%, which is significantly lower than that of the grain powders of Preparation Examples 1 to 3. In addition, the grain powder of Preparation Example 2, which was added to the grain powder of Preparation Example 1 once more, was increased by about 7% enzyme-resistant starch, and Preparation Example 3 which added the number of roasts twice more than Preparation Example 1 In the case of the cereal powder and the enzyme-resistant starch content of Preparation Example 2 was little difference.

Table 1 shows the enzyme-resistant starch content according to roasting conditions.

division Stir condition Enzyme-resistant starch content
(% By weight, solids) Production Example 1 150 ° C, 25 minutes 16.43 Production Example 5 150 ℃, 10 minutes 11.35 Production Example 6 150 ° C, 40 minutes 17.19 Production Example 7 150 ° C, 60 minutes 18.54 ㅁ 1.32

When the roasting time was 10 minutes, as in Preparation Example 5, sufficient heat treatment was not performed on the powder, and the enzyme-resistant starch content was very low compared to Preparation Example 1. As the preparation time was increased as in Preparation Examples 6 and 7, the content of enzyme-resistant starch increased. However, when roasted for 60 minutes as in Production Example 7, the carbonized grains increased, which could be seen as a foreign substance, the bitter taste became strong, and the flavor deteriorated.

Therefore, it was determined that the enzyme-resistant starch-containing grain powders of Preparation Examples 1, 3, 5, and 6 were suitable for the preparation of food for protein supplementation of the present invention.

Example 1:

A saccharide powder was prepared by mixing dextrin having a fructose, hydrated glucose and a glucose equivalent of 18 in a 10: 4: 1 weight ratio.

After mixing 10% by weight of roasted grain powder of Preparation Example 1 and 3% by weight of the mixed saccharide powder, the mixture was put into a fluid bed spray granulator (DK-FGP, DooKoo machine, Korea), and the inlet temperature was 80 ° C., spraying time. 3 seconds, drying time was carried out under the conditions of 50 seconds and the binder was granulated for 10 minutes using only hot water at 60 ℃.

15% by weight of concentrated soy protein (72% by weight or more), 10% by weight of egg white protein (70% or more by weight), and 7% by weight of the mixed saccharide powder % Was mixed and then granulated for 20 minutes under the same conditions as the fluidized bed granule dryer in the fluidized bed granule dryer.

The roasted grain powder and concentrated soy protein, protein and saccharide powder mixed granules (50% by weight), whey protein concentrate (protein 80% by weight or more) 25% by weight, whey protein (protein 90% by weight or more) 10% by weight And 5% by weight of whey protein hydrolyzate and 15% by weight of the mixed saccharide powder were granulated in a fluidized bed granule dryer for 30 minutes under the same conditions as the fluidized bed granule dryer to prepare a food powder for protein supplementation of Example 1. .

Example 2:

Food powder for protein supplementation of Example 2 was prepared in the same manner as in Example 1 except that the roasted grain powder of which roasted twice of Preparation Example 2 was used instead of the roasted grain powder of Preparation Example 1.

Comparative Example 1:

Using the same raw materials as in Example 1, without granulating three times in sequence, 10% by weight of roasted grain powder of Preparation Example 1, 15% by weight of concentrated soy protein (72% by weight or more protein), egg white protein ( Protein 70% by weight or more) 10% by weight, whey protein concentrate (at least 80% by weight protein) 25% by weight, whey protein separated by 90% by weight or more 5% by weight whey protein hydrolyzate, mixed saccharide powder 25 After mixing the wt%, the mixture was placed in a fluid bed spray granulator (DK-FGP, DooKoo machine, Korea) and carried out at an inlet temperature of 80 ° C., a spraying time of 3 seconds, and a drying time of 50 seconds. Granulated for 60 minutes using only hot water to prepare a food powder for protein supplement of Comparative Example 1.

Comparative Example 2:

Food powder for protein supplement of Comparative Example 2 was prepared in the same manner as in Example 1, except that the general milled grain powder of Preparation Example 4 was used instead of the roasted grain powder of Preparation Example 1.

Comparative Example 3:

The mixed sugar powder of Example 1 was further added as the roasted grain powder content of Preparation Example 1, and a food powder for protein supplementation of Comparative Example 3 was prepared in the same manner as in Comparative Example 1.

Experimental Example 2: Solubility Analysis

Fill a 500 mL bottle with 300 mL of cold water at 10 ° C. or 300 ° C. with warm water at 35 ° C., respectively, and add 60 g of the protein supplement food powder of Examples 1 and 2 and Comparative Examples 1 and 2, respectively, and then close the lid and 200 rpm. The solubility was analyzed by measuring the time until fully dispersed at.

division 5 ℃ 35 ℃ Example 1 60 seconds 40 seconds Example 2 35 seconds 25 seconds Comparative Example 1 100 seconds 75 seconds Comparative Example 2 180 seconds 85 seconds Comparative Example 3 80 seconds 60 seconds

In both cold and warm water solubility, the time required for complete dispersion in Examples 1 and 2 of the present invention was measured to be short, and in the same preparation method, the enzyme-resistant starch content of Preparation Example 2 was higher than that of roasted grain powder of Preparation Example 1. In Example 2 using the roasted grain powder it was confirmed that the solubility is much superior.

In Comparative Example 1, which was not subjected to the three-sequential granulation of the present invention, even though the same raw material as in Example 1 was used, the dissolution time was 67 to 88% short, and the solubility was reduced. In Comparative Example 2, cold and warm water solubility was worst, and in Comparative Example 3 without using grain powder, the solubility was lower than that in Examples 1 and 2.

Claims (9)

In a protein supplement food composition containing 50 to 75% by weight protein source, 20 to 45% by weight carbohydrate source, and 0.02 to 5% by weight of at least one nutrient enhancer selected from vitamins, minerals and amino acids,
The carbohydrate source, grains containing 15 to 30% by weight of enzyme-resistant starch; And a saccharide powder selected from fructose, glucose, sugar, and a glucose equivalent of 10 to 30 dextrins, wherein the weight ratio of the grain powder and the saccharide powder is 1: 1.5 to 3, the protein supplement food composition, characterized in that.
According to claim 1, wherein the grain powder containing 15 to 30% by weight of the enzyme-resistant starch, characterized in that the roasted grain powder cooled after roasting the grain for 20 to 50 minutes at 140 to 190 ℃ after wet milling Protein supplement food composition.
The grains of claim 2, wherein the grain powder containing 15 to 30% by weight of the enzyme-resistant starch is roasted grains prepared by repeating the roasting process at a temperature of 140 to 190 ° C. for 20 to 50 minutes and then cooling the mixture one or two more times. Protein supplement food composition, characterized in that the powder.
The protein composition of claim 1, wherein the protein content of the protein source is 70% by weight or more and is any one or a mixture of two or more selected from whey protein, soy protein, and egg white protein.
5. The protein composition of claim 4, wherein the protein source comprises whey protein, soy protein, and egg white protein in a weight ratio of 1: 0.2 to 0.6: 0.1 to 0.4.
According to claim 1, wherein the nutrient enhancer is a protein composition for protein supplement, characterized in that any one or more selected from leucine, isoleucine, valine, glutamine, carnitine, taurine and salt.
According to claim 1, wherein the weight ratio of isoleucine, leucine and valine in the amino acid of the protein supplement food composition is a protein composition for protein supplement, characterized in that 2: 0.8 to 1.2: 0.8 to 1.2.
50 to 75 wt% protein source comprising whey protein powder, soy protein powder and egg protein powder, 20 to 45 wt% carbohydrate source comprising roasted grain powder and sugar powder, and selected from vitamins, minerals and amino acids In the method for producing a protein supplement food composition containing 0.02 to 5% by weight of at least one nutrient enhancer,
After wet milling the grain, roasted for 20 to 50 minutes at 140 to 190 ° C to prepare a cooled roasted grain powder, or roasted for 20 to 50 minutes at 140 to 190 ° C 1 or 2 times Further repeating to prepare the roasted grain powder;
Preparing a sugar powder selected from fructose, glucose, sugar and dextrin with a glucose equivalent of 10 to 30;
Mixing the roasted grain powder and a portion of the saccharide powder and granulating the same through a fluidized bed granulator;
Mixing the roasted grain powder and sugar powder with the mixed granules, soybean protein powder, egg white protein powder, and a portion of the sugar powder, and then granulating the mixture with a fluidized bed granulator; And
Preparing a protein supplement food composition comprising: granulating the whey protein powder and the remainder of the saccharide powder in a mixed granule of the roasted grain powder, sugar powder, soy protein powder and egg white protein powder, and then granulating it through a fluidized bed granulator. Way.
The method of claim 8,
The weight ratio of the roasted grain powder and sugar powder is 1: 1.5 to 3,
The weight ratio of the whey protein, soy protein and egg white protein is 1: 0.2 to 0.6: 0.1 to 0.4,
The nutrient enhancer is any one or more selected from leucine, isoleucine, valine, glutamine, carnitine, taurine and salt,
The weight ratio of isoleucine, leucine and valine among the amino acids of the food composition for protein supplementation is 2: 0.8 to 1.2: 0.8 to 1.2.