KR101551323B1 - Preperation method of beverage composition comprising the hydrated chiaseed - Google Patents

Abstract

The present invention relates to a method of hydrating a tooth, a hydrated chiasid composition prepared by the method, a method for producing a hydrated chiasid dispersion composition containing the hydrated chiasid composition, a hydrated chiasid dispersion composition prepared by the method, and a beverage composition containing the same. More specifically, when the tooth surface is swollen with water, the volume of the tooth surface increases and the viscosity of the tooth surface increases. As a result, the seeds are bonded to each other. Such a phenomenon is suppressed and the tooth surface is evenly dispersed. Drink) < / RTI >

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a beverage composition containing hydrated chi-

The present invention relates to a method for producing a hydrated chiasmide dispersion composition, a hydrated chiasid dispersion composition prepared according to such a production method, and a beverage composition containing the same. More specifically, when the tooth surface is swelled by binding with water, the volume of the tooth surface increases, and the viscosity of the tooth surface increases. Therefore, the present invention relates to a manufacturing method for realizing RTD (Ready-To-Drink) beverage which is easy to dissolve from a simple food for drinking by drinking milk or water, will be.

The chia seed is a type of cabbage and mint called Sarubia that is grown in Bolivia and Mexico. It is known that food made by processing Chiassid is rich in nutrients such as vegetable omega-3. At the same time, the water-soluble fiber surrounding the seed coat is bulged when it is poured into water, and its volume is increased by 9 ~ 10 times. It is a diet food with excellent effect and is attracting attention all over the world including USA and Japan. At present, the needs of health functional foods are increasing. Therefore, by commercializing natural nutritional supplement materials such as Chiashido, it is possible to improve nutritional balance during diet while maintaining the balance of body and balance. To consumers.

However, despite this excellent effect, the reason why the beverage can not be made domestically and externally is that when a solvent such as water is added to the tooth heath, the swelling is caused by the water-soluble fibrous material surrounding the outer surface of the tooth heath, This is because they are clogged with each other and the beverage processing is impossible. In addition, in the beverage manufacturing process, the toothpaste must be uniformly injected and distributed in the container, and it is difficult to inject the beverage because of the high viscosity. In addition, water content, temperature and other additives may cause swelling during hydration to change the physical properties to a level that is difficult to process, making it impossible to commercialize them. Furthermore, in order to commercialize, it is necessary to be able to uniformly dispense and uniformly distribute the contents of the toothbrush, and it is impossible to manufacture beverage products unless the physical properties required for the hydration of the toothbrush are properly processed by the semi-finished product processing technique.

Recently, in domestic and foreign countries, mainly, diacids are distributed as seeds themselves or in the form of diet cereals or cookies supplemented with finely pulverized chiasmide.

For example, Patent No. 10-2009-0019964 (entitled " Anti-obesity composition containing tooth seeds " The domestic patent relates to a composition for the improvement or prevention of obesity including a chiocide. It relates to a composition for improving or preventing obesity. It is capable of eliminating hunger feeling by inducing a feeling of fullness, and exhibiting excellent weight loss and reduction of body fat. Also, And is excellent in ease of use due to easy mixing with other components.

However, a method of processing a beverage composition containing a tooth-bearing that solves the above-described problems has not been invented so far.

Korean Patent Publication No. 10-2008-0111365 Korean Patent Publication No. 10-2011-0106677 Korean Patent Publication No. 10-2009-0019964

Accordingly, the technical problem to be solved by the present invention is to differentiate the instantly-available instant food from the currently available instant food, and at the same time to distribute the instant food evenly and easily, And a beverage composition comprising the hydrated chiasmide dispersion composition produced by the method.

In order to accomplish the above object, the present invention provides a method for hydrating a tooth, a hydrated chiasit composition prepared by the method, a method for producing a hydrated chiasid dispersion composition containing the hydrated chiasid composition, a hydrated chiasid dispersion composition prepared by the method, There is provided a beverage composition comprising the hydrated chiasmith dispersion composition.

More specifically,

In one aspect, the present invention provides a method of hydrating a tooth and a hydrated chiasmide composition prepared according to such a method, wherein the hydrated chiasmide composition is prepared by adding and mixing a tooth solution with a solution comprising water, citric acid, and vitamin C.

In the specification of the present invention, the term 'hydrated chiasit composition' has the same meaning as the term 'semi-finished product for hydrated chiasmized' to 'semi-finished product'.

The temperature of the water is preferably 10 to 15 ° C. If the temperature of the water is lower than 10 ° C, citric acid and vitamin C can not be sufficiently dissolved. If the temperature is higher than 15 ° C, the swelling of the tooth surface rapidly occurs.

The citric acid is preferably contained in an amount of 2 to 2.8% by weight based on the total hydrated chiasit composition. When the amount of the citric acid is less than 2% by weight, expansion control is difficult. When the amount of citric acid is more than 2.8% by weight, acidity is high, Sign language does not work. In addition, the citric acid is preferably a functional citric acid.

The vitamin C is a substance having an antioxidant ability and is included in order to minimize the browning and sensory change due to heat of the chiasmade since it is subjected to a high temperature heating process in sterilizing the hydrated chiasmide. The vitamin C is preferably contained in an amount of 0.04 to 0.08% by weight based on the total hydrated chiasit composition. When the content of the vitamin C is less than 0.04% by weight, sufficient antioxidative effect can not be exhibited. Aside from vitamin C, various edible antioxidants known in the art can be included so long as they do not interfere with hydration of the tooth surface, such as polyphenol, retinyl palmitate, thioctic acid, carotenoids, or vitavin c derivatives, It is not limited.

The solution containing water, citric acid and vitamin C is preferably added with citric acid and vitamin C to water and stirred to completely dissolve citric acid and vitamin C in water, and it is preferable to add the above-mentioned hydrolyzate to the completely dissolved solution Do.

 The above-mentioned tooth sidewall may be used as such, or may be pulverized or extracted. The chitoside may be added in an amount of 15 to 20 wt% based on the total hydrated chiasit composition.

It is preferable that the solution containing the above-mentioned tooth-heath is stirred and sufficiently mixed. At this time, it is preferable to maintain the temperature at 10 to 15 ° C. As the temperature exceeds 15 ° C., the viscosity increases and the gel formation proceeds rapidly So that it is impossible to separate the gel and the tooth sheath. The hydrated chiasmide composition may be subjected to a degassing process and / or a sterilization process for microbial control, distribution, and preservation, for example, sterilization at 90 to 95 ° C for 20 to 30 minutes, Or the sterilization time can be appropriately controlled. Also, the degassing can be performed at a temperature of 85 ° C or higher, and the degassing temperature or the degassing time can be appropriately adjusted as long as the nutrients of the chiasmide are not destroyed.

In another aspect, the present invention relates to mixing a hydrated gel composition with a hydrogel composition comprising from 0.01 to 0.04% by weight of a gelling agent, from 0.03 to 0.06% by weight of a sequestering agent, from 0.1 to 0.2% by weight of a divalent cation, The present invention also provides a method for producing a hydrated chiasmith dispersion composition.

When the gelation agent is dispersed and hydrated in water and shear is applied during the gel formation process, a gel having weak bonding inside the gel is formed. Such a gel has a very low viscosity even with a small force and has a fluidity similar to that of a liquid. Such a gel having a fluidity is called a fluid gel, and the fluid gel has a strong suspension ability with little increase in viscosity, It is effective for dispersing and floating of the tooth heath. The gelling agents include, for example, carrageenan, gellan gum, locustbean gum, xanthan gum, agar, konjac gum, pectin, gum arabic arabic gum, pullulan gum, psyllium seed gum, guar gum, tamarind gum, tara gum, furcellaran gum Gelatin, sodium alginate, and the like can be selected and used. However, gellan gum can be most preferably used. The gelling agent may preferably be contained in an amount of 0.01 to 0.04% by weight based on the total hydrated chitosan dispersion composition. When the content is less than 0.01% by weight, sufficient gel formation is difficult. When the content is more than 0.04% by weight, gelation of the fluid gel is strong, .

The sequestering agent is included to block the activity of the metal ion contained in the water. A variety of metal ion sequestrants known in the art such as EDTA, metaphosphate, or sodium citrate may be selected and used as metal ion sequestrants, but sodium citrate is most preferably used. Sodium citrate may preferably be included in an amount of 0.03 to 0.06% by weight based on the total hydrated chiocide dispersion composition, less than 0.03% by weight can not be sufficiently combined with metal ions, and more than 0.06% by weight is uneconomical.

Divalent cations are mixed with a gelling agent to allow for floating of the tooth surface. Preferably, calcium precursors or magnesium precursors can be used and various divalent cations known in the art can be included, such as calcium carbonate, calcium sulfate, calcium lactate, magnesium sulfate, or magnesium lactate, but most preferably calcium lactate And exhibits strong suspension ability when mixed with gellan gum among gelling agents. The divalent cation may preferably be contained in an amount of 0.1 to 0.2% by weight based on the total hydrated chitosan dispersion composition, and when it is less than 0.1% by weight, it can not exhibit sufficient suspension ability, and when it is more than 0.2% by weight, it is uneconomical.

The fluid gel composition may further include one or more of a group of additives consisting of vitamin C, rutin, dietary fiber, sugar, pigment, fruit juice and citric acid, and it is not limited thereto, and various additives known in the art may be further added Can be added.

The fluid gel composition may be prepared by the following steps.

Adding and dissolving said additive in water to obtain syrup 1;

Adding a gelling agent and a sequestering agent to hot water, dissolving and cooling to obtain syrup 2;

Adding divalent cations to water to obtain syrup 3; And

Mixing the syrup 1, syrup 2, and syrup 3.

More specifically, each step will be described below.

(1) Step of obtaining syrup 1

The step of obtaining syrup 1 corresponds to an additive dissolving process.

Syrup 1 may include various additives known in the art including the above-mentioned additives, but may preferably include 0.01 to 0.03% by weight of vitamin C, 1 to 1.5% by weight of dietary fiber, and 0.002 to 0.007% by weight of rutin More preferably 0.01 to 0.03% by weight of vitamin C, 1 to 1.5% by weight of dietary fiber, 0.002 to 0.007% by weight of lutin, 0.01 to 0.02% by weight of pigment, and fruit juice.

The water is preferably at room temperature. More specifically, the temperature of the water is preferably 15 to 25 ° C. If the temperature is lower than 15 ° C. or higher than 25 ° C., there is a problem in controlling the temperature required when the gel is formed, and the following syrup 2 and syrup 3 ≪ / RTI > has a negative impact on the production of effective fluid gel compositions.

(2) Step of obtaining syrup 2

A gelling agent and a sequestering agent are added to the hot water and dissolved, followed by cooling to obtain syrup 2.

The temperature of the hot water is preferably 70 to 95 ° C. If the temperature is less than 70 ° C, the gelling agent and the sequestering agent can not be sufficiently dissolved. The gelling agent and sodium citrate are the same as described above, avoiding overlapping substrates.

Syrup 2 may contain sugar in addition to the gelling agent and sodium citrate, and sugar may preferably be added in an amount of 0.5 to 1.5% by weight .

The cooling temperature is preferably 20 to 40 占 폚, and more preferably 35 to 40 占 폚. When the cooling temperature exceeds 40 ° C, gel formation is interrupted.

(3) Step of obtaining syrup 3

Divalent cations are added to water and stirred to give syrup 3.

More preferably, the temperature of the water is in the range of 15 to 25 ° C. If the temperature is lower than 15 ° C. or higher than 25 ° C., there is a problem in controlling the temperature required when the gel is formed, so that the following syrup 1 and syrup 2 < / RTI > in the production of effective fluid gel compositions.

The divalent cations are the same as described above, avoiding overlapping substrate.

Syrup 3 may contain citric acid in addition to divalent cations.

(4) mixing the syrup 1, syrup 2, and syrup 3

The obtained Syrup 1, Syrup 2, and Syrup 3 are mixed to finally obtain a fluid gel composition. The mixing of the manufactured syrup 1, syrup 2 and syrup 3 is preferably carried out sequentially, and therefore, the step of mixing the syrup 1 with the syrup 2 and the syrup 3 to the mixture of the syrup 1 and syrup 2 Which is preferable for forming a fluid gel.

The obtained fluid gel is preferably subjected to a degassing step and / or a sterilization step in order to ensure safety, and the degassing temperature is preferably 85 ° C or higher. The sterilization may be performed by various methods, but pasteurization, for example, 95 It is preferable to sterilize at ~ 100 ° C for 30 to 60 seconds. However, the deaeration temperature or the degassing time and / or the sterilization temperature and / or the sterilization time can be suitably controlled as long as the nutrient of the tooth sidade is not destroyed.

To prepare the hydrated chiasmide dispersion composition, the hydrated chitoside composition is mixed with the fluid gel composition.

The weight ratio of the hydrated chiasit composition added to the fluoride gel composition obtained may be preferably 0.8-1.2: 1, more preferably 1: 1. When the weight ratio of the hydrated chiasit composition to be added to the fluid gel composition is less than 0.8: 1, it is difficult to sufficiently disperse the chitoside. When the ratio is more than 1.2: 1, it is difficult to expect a sufficient appetite reduction effect.

The method may further include filling the container with the fluid gel composition containing the hydrated chiaside composition, filling and sealing the fluid gel composition in the container, and rotating the container 360 ° after cooling. The fluid-sealed fluid-gel composition is the same as the fluid-gel composition in which the hydrated chiasit composition is mixed. The filling temperature is preferably 88 to 92 ° C, and the cooling temperature is preferably 25 to 35 ° C. Do not.

In another aspect, the present invention provides a hydrated chiasitide dispersion composition prepared according to the above-described method and a processed product containing the same.

The hydrated chiasmide dispersion composition is dispersed evenly and can be utilized as a variety of processed products, and can be provided, for example, as a drinkable food, typically a drink.

According to the present invention, it is possible to provide a processed product, particularly a beverage composition, including a hydrated chaicide having a uniform dispersibility different from that of a conventional floating drink using various gums as a gelling agent composition. In addition, it is possible to extend the drinking age of hydrated chaicide beverage because it achieves a high level of quality in terms of texture and texture. As a result, the inconvenience of drinking the seed itself directly in water or milk has been solved. As a result, It is possible to provide convenience and convenience to consumers, and exhibits excellent quality stability and preference in terms of physical properties and sensory properties. Thus, the utility of the beverage composition according to the present invention and the commercial power as a processed food are very high.

Fig. 1 shows a process for manufacturing a blank for hydration of a tooth.
Fig. 2 shows a process of manufacturing a tooth-sided beverage using a hydrated chiasmide.

Hereinafter, embodiments of the present invention will be described in more detail. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below.

[ Example  One. Chiashid  Semi-finished product manufacturing process for hydration]

(1) Citric acid syrup manufacturing process

2.0 to 2.8% by weight of citric acid and 0.04 to 0.08% by weight of vitamin C were added to purified water at 10 to 15 占 폚 on the basis of the semi-finished product and stirred for about 30 minutes to completely dissolve. The higher the temperature of the purified water is, the more rapidly the phenomenon of swelling of the tooth surface expands and the viscosity increases sharply. In addition, when the content of citric acid is low, it is difficult to control expansion, and in case of too much, it is important to put the proper amount because it exceeds the acidity in the final beverage product. In addition, vitamin C was added for the purpose of antioxidation to minimize browning and sensory change due to heat because it was heated for 20 ~ 30 minutes at high temperature (90 ~ 95 ℃) during sterilization of hydrated chiasmide. The cooling temperature was maintained using a double jacket in order to maintain the temperature of the contents during the dissolution, that is, to maintain the high temperature conditions for refrigeration conditions and sterilization of semi-processed products for preventing excessive hydration. The viscosity increases as the temperature of the purified water is increased or the amount of acid is not added during the expansion process. In this case, it is difficult to separate the gel and the tooth sheath.

(2) Hydration of the hydrated rhizome

To the dissolved citric acid solution, about 15 to 20% by weight of a tooth was applied based on the semi-finished product, and the mixture was stirred for about 1 hour. The temperature should be maintained at 10 ~ 15 ℃. As the temperature increases, rapid gel formation will make it impossible to separate the gel from the gel.

(3) Degassing and filling process

The hydrated chiasit composition was deaerated at a high temperature of 85 DEG C or higher, and the degassed hydrated chiasid composition was packed in a packaging material and stored in a refrigerator. The dehydrated hydrated chiasit composition may be sterilized at 90 to 95 ° C. for 20 to 30 minutes using hot water of a double jacket before filling the package, and then filled in the package.

[Example 2: Process for manufacturing a beaded beverage using hydrated chiasmide]

(1) Additive dissolution process (Syrup 1 manufacturing process)

0.01 to 0.03% by weight of vitamin C, 1 to 1.5% by weight of dietary fiber, 0.002 to 0.007% by weight of rutin, coloring matter, juice and the like were added to purified water at 15 to 25 占 폚 on the basis of a chrysanthemum drink and stirred for about 1 hour to dissolve completely.

(2) Fluid gel manufacturing process (manufacturing process of syrup 2 and syrup 3, and mixing process of syrup 1-3)

(2-1) Syrup 2 Manufacturing process and blending with syrup 1

The activity of the metal ions contained in the purified water was previously blocked by adding sodium citrate, which is an effective metal ion sequestering agent, to the hot water at 85 ° C in an amount of 0.03 to 0.06% 0.01 to 0.04% by weight of gellan gum and 1% by weight of sugar were preliminarily mixed and dispersed evenly on the basis of a chiasmide drink, and then slowly stirred until complete dissolution. The hydrated solution was cooled to 35 to 45 ° C and then added to a mixing tank in which the additive was dissolved.

(2-2) Syrup 3 Manufacturing process and blending with syrup 1-2

In addition, 0.1 to 0.2% by weight of calcium lactate, which is a divalent cation, is added to the purified water of 10 to 20 ° C at room temperature (15 to 25 ° C), and citric acid is added thereto. The mixture is stirred for about 30 minutes and then mixed with the compounding liquid Respectively. The gellan used is effective for suspension when mixed with calcium bicarbonate, which is a bivalent cation.

When gellan gum is dispersed in water and hydrated and shear is applied during gel formation process, a gel with weak bonding inside the gel is formed. Such a gel has a very low viscosity even with a small amount of force, and thus has a flowability similar to that of a liquid. Such a gel having a fluidity is called a fluid gel. Fluid gel has a strong suspension ability without increasing viscosity, It is effective for dispersing and floating of the tooth heath. The flavoring spices are put to the end after all the preparations are finished to preserve the flavor.

The dissolved solution was degassed at 85 DEG C or higher and HTST sterilized at 95 to 100 DEG C for 30 to 60 seconds. Failure to achieve sufficient sterilization and degassing may cause microbial accidents caused by raw materials.

(3) Chiashid beverage manufacturing process

The hydrated chiasmide solution, in which the hydrated chiasmide composition was mixed with the sterilized compound solution at a ratio of 1: 1, was injected with the hydrated chiasmide using a separate measuring cup in a post mix form of a two-stage charging method.

In addition, the mixture was sealed at 88 to 92 ° C and cooled to 25 to 35 ° C, and then rotated at 360 ° C for even dispersion of hydrated chiasmide and stabilization of the liquid gel.

Claims (10)

The hydrated chiasmide composition is mixed with a liquid gel composition comprising 0.01 to 0.04 weight percent gellan gum, 0.03 to 0.06 weight percent metal ion sequestrant, 0.1 to 0.2 weight percent divalent cation, and water,
Wherein the hydrated chiasmide composition is prepared by adding and mixing 15 to 20 wt% of a hydrolyzate to a solution containing water, citric acid and vitamin C, and mixing the hydrous chiaside composition. delete The method of claim 1, wherein the temperature of the water is 10 to 15 占 폚, and the hydrated chiasmide composition comprises 2 to 2.8% by weight of citric acid, 0.04 to 0.08% by weight of vitamin C, and 15 to 20% , ≪ / RTI > a process for preparing a hydrated chiasmide dispersed fluid composition. The method according to claim 1, wherein the sequestering agent is sodium citrate or the divalent cation is calcium ion. The hydrogel composition of claim 1, wherein the fluid gel composition further comprises one or more of a group of additives consisting of vitamin C, rutin, dietary fiber, sugar, pigment, fruit juice and citric acid. ≪ / RTI > The method of claim 1, wherein the fluid gel composition is prepared comprising the following steps:
Adding and dissolving 0.01 to 0.03% by weight of vitamin C, 1 to 1.5% by weight of dietary fiber and 0.002 to 0.007% by weight of lutein to water at 10 to 20 占 폚 to obtain syrup 1;
Adding 0.01 to 0.04% by weight of gellan gum, 0.03 to 0.06% by weight of sodium citrate and 0.5 to 1.5% by weight of sugar to water at 70 to 95 캜 and dissolving and cooling to obtain syrup 2;
Adding 0.1 to 0.2% by weight of calcium lactate to water at 15 to 25 占 폚, and citric acid to obtain syrup 3; And
Mixing the syrup 1, syrup 2, and syrup 3. The method of claim 1, wherein the weight ratio of the fluid gel composition to the hydrated chiasit composition is 0.8 to 1.2: 1. The method of claim 1, further comprising the step of degassing or sterilizing the hydrated chiasit composition and the fluid gel composition prior to mixing the hydrated chiasit composition with the fluid gel composition,
The hydration chiaside composition and the fluid gel composition are mixed through a process of filling the same container,
Further comprising the step of filling the container with the fluid gel composition and then cooling and rotating the container 360 ° after cooling. Citric acid and vitamin C in a solution comprising 0.01 to 0.04% by weight of gellan gum, 0.03 to 0.06% by weight of a sequestering agent, 0.1 to 0.2% by weight of a divalent cation, and water, ≪ / RTI > to about 20% by weight of a hydrated chiasmide composition. 12. A beverage composition comprising a hydrated chiasmide-dispersed flowable composition according to claim 9.

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