KR101656570B1 - Milk protein-enhanced drinks and a method for preparing the same - Google Patents
Milk protein-enhanced drinks and a method for preparing the same Download PDFInfo
- Publication number
- KR101656570B1 KR101656570B1 KR1020140117691A KR20140117691A KR101656570B1 KR 101656570 B1 KR101656570 B1 KR 101656570B1 KR 1020140117691 A KR1020140117691 A KR 1020140117691A KR 20140117691 A KR20140117691 A KR 20140117691A KR 101656570 B1 KR101656570 B1 KR 101656570B1
- Authority
- KR
- South Korea
- Prior art keywords
- milk
- gum
- protein
- composition
- sodium
- Prior art date
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- 235000021239 milk protein Nutrition 0.000 title claims abstract description 20
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- A—HUMAN NECESSITIES
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Abstract
본 발명은 다량의 우유 단백질을 함유하는 유음료의 성상을 안정화시켜서 상온에서도 수 개월 동안 장기간 보관 및 유통할 수 있도록 하는 조성물 및 이의 제조방법에 관한 것으로, 다량의 우유 단백질이 함유되어 있는 유음료 및 레토르트(Retort) 멸균을 통하여 이를 제조하는 방법에 관한 것이다.The present invention relates to a composition for stabilizing the characteristics of a milk fat containing a large amount of milk protein and allowing storage and distribution for a long period of time at room temperature for a long period of time and a method for producing the same. Retort) sterilization.
Description
본 발명은 다량의 우유 단백질을 함유하는 유음료의 성상을 안정화시켜서 상온에서도 수 개월 동안 장기간 보관 및 유통할 수 있도록 하는 조성물 및 이의 제조방법에 관한 것으로, 다량의 우유 단백질이 함유되어 있는 유음료 및 레토르트(Retort) 멸균을 통하여 이를 제조하는 방법에 관한 것이다.
The present invention relates to a composition for stabilizing the characteristics of a milk fat containing a large amount of milk protein and allowing storage and distribution for a long period of time at room temperature for a long period of time and a method for producing the same. Retort) sterilization.
단백질은, 3대 영양 성분 중의 하나로서 생체 내 효소, 호르몬, 항체 등을 구성하여 생명 활동을 유지하며, 근육 등의 체조직을 구성한다. 이처럼 단백질은 생체를 구성하고 생체 내의 반응 및 에너지 대사에 참여하는 중요한 유기물로서, 최근 단백질에 대한 섭취에 대한 요구가 증가되고 있으며, 이에 따라 분말, 음료 등으로 그 형태가 다양화되고 있다(대한민국 공개특허 제2013-0097716호). 그러나, 단백질을 음료화하는 것에 있어, 온도 및 pH 등에 의하여 단백질이 변성되기 쉬워 응집, 침전 등으로 성상이 변하거나 쓴맛이 발현되어 관능의 어려움 등의 문제점이 있었으며, 이에 기존에는 고온의 열을 수 초 내지 수십 초 동안 유지하는 HTST(high temperature short time method) 및 UHT(ultra-high temperature sterilization) 살균방법을 통하여 수 주 동안 냉장 유통하는 제품을 개발하거나, UHT 멸균 후 무균 충진하여 수 개월간 상온 유통하는 제품에 한정되어 있었다.
Protein is one of the three major nutrients, which constitutes in vivo enzymes, hormones, and antibodies to maintain vital activities and constitute body tissues such as muscles. As such, proteins are important organisms that constitute the living body and participate in the reaction and energy metabolism in the living body. Recently, the demand for the protein has been increasing, and the forms thereof have been diversified into powder and beverage Patent No. 2013-0097716). However, in the beverage making of proteins, proteins are easily denatured by temperature, pH, etc., so that there are problems such as changes in properties due to coagulation and precipitation, and bitter taste is manifested, resulting in difficulty in sensory properties. (UHT) and UHT (ultra-high temperature sterilization) sterilization methods, which are maintained for a few seconds to several tens of seconds, or after UHT sterilization and sterilization, they are circulated at room temperature for several months It was limited to products.
이러한 배경 하에 본 발명자들은 즉시 마실 수 있는(ready to drink, RTD) 단백질 유음료로서, 다량의 단백질을 포함하면서도 레토르트(retort) 멸균 방식을 적용하여도 성상 안정화 및 관능이 우수하여 장기간 상온 유통이 가능한 음료를 개발하기 위하여 예의 노력한 결과, 유청단백질 및 카제인나트륨을 1 : 0.7 내지 1.5의 중량비로 포함하고, 특히 첨가제로서 구연산칼륨을 포함하는 유음료 조성물의 경우, 상기 중량비를 벗어난 조성물에 비하여 성상 및 관능 모두가 우수함을 확인하여, 본 발명을 완성하였다.
Under these circumstances, the inventors of the present invention have found that a ready-to-drink (RTD) protein milk beverage can be used as a beverage that can be distributed at room temperature for a long period of time even when a retort sterilization method is applied, It has been found that whey protein and casein sodium are contained in a weight ratio of 1: 0.7 to 1.5, and in particular, in the case of a milk or drink composition containing potassium citrate as an additive, both the properties and the sensory properties And the present invention was completed.
본 발명의 하나의 목적은 (ⅰ) 1 : 0.7 내지 1.5의 중량비의 유청단백질 및 카제인나트륨, 및 (ⅱ) 구연산칼륨을 포함하는, 우유 단백질이 강화된 유음료 조성물을 제공하는 것이다.One object of the present invention is to provide a milk protein enhanced milk protein composition comprising (i) a whey protein and a casein sodium in a weight ratio of 1: 0.7 to 1.5, and (ii) potassium citrate.
본 발명의 다른 목적은 (a) 무지방 우유 및 유청단백질을 포함하는 제1 혼합액; 유화제 및 지방을 포함하는 제2 혼합액; 물, 무지방 우유, 탈지분유 및 카제인나트륨을 포함하는 제3 혼합액; 및 안정제를 서로 배합하여 제1 배합액을 수득하는 단계; (b) 상기 (a) 단계에서 수득한 제1 배합액에 구연산칼륨을 혼합하여 pH 6.5 내지 7.5인 제2 배합액을 수득하는 단계; 및 (c) 상기 (b) 단계에서 수득한 제2 배합액을 멸균하는 단계를 포함하는, 우유 단백질이 강화된 유음료 조성물의 제조 방법을 제공하는 것이다. Another object of the present invention is to provide a process for producing a fermented milk, comprising: (a) mixing a first mixture liquid containing non-fat milk and whey protein; A second mixed liquid containing an emulsifier and fat; A third mixed liquid comprising water, skim milk, skim milk powder and sodium casein; And a stabilizer are mixed with each other to obtain a first blend liquid; (b) mixing potassium citrate with the first compounding liquid obtained in step (a) to obtain a second compounding liquid having a pH of 6.5 to 7.5; And (c) sterilizing the second blend liquid obtained in step (b). The present invention also provides a method for preparing milk protein-fortified milk beverage compositions.
본 발명의 또 다른 목적은 상기 방법으로 제조된 우유 단백질이 강화된 유음료를 제공하는 것이다.
Another object of the present invention is to provide a milk protein fortified with milk protein prepared by the above method.
상기의 목적을 달성하기 위하여, 본 발명의 하나의 양태는 (ⅰ) 1 : 0.7 내지 1.5의 중량비의 유청단백질 및 카제인나트륨, 및 (ⅱ) 구연산칼륨을 포함하는, 우유 단백질이 강화된 유음료 조성물을 제공한다.
In order to achieve the above object, one aspect of the present invention is a milk protein-enriched milk composition comprising (i) a whey protein and a casein sodium in a weight ratio of 1: 0.7 to 1.5, and (ii) potassium citrate to provide.
본 발명의 일 구현예에 따르면, 유청단백질 및 카제인나트륨이 1 : 0.7 내지 1.5의 중량비로 포함되는 경우, 성상 및 관능이 모두 우수한 유음료 조성물을 제조할 수 있다. 구체적으로, 유청단백질 및 카제인나트륨의 비율이 1 : 1.5를 초과하거나, 1: 0.7 미만인 경우에는 침전 및 응집 등이 발생하여 성상 면에서 부적합하다. According to an embodiment of the present invention, when the whey protein and sodium caseinate are contained in a weight ratio of 1: 0.7 to 1.5, a milk or drink composition having excellent properties and functionality can be produced. Concretely, when the ratio of whey protein to sodium caseinate is more than 1: 1.5 or less than 1: 0.7, precipitation and aggregation occur, which is unsuitable in terms of properties.
또한, 상기 유청단백질 및 카제인나트륨은 유음료 조성물 총 중량에 대하여 5 중량% 이하로 포함될 수 있으며, 구체적으로는 0.5 중량% 내지 5 중량%로 포함될 수 있으나, 이에 제한되는 것은 아니다.
The whey protein and sodium caseinate may be contained in an amount of 5% by weight or less based on the total weight of the composition, and may be 0.5% to 5% by weight, but are not limited thereto.
또한, 본 발명의 일 구현예에 따르면, 상기 비율로 유청단백질 및 카제인나트륨을 포함하는 유음료 조성물은 산도 조절제로서 구연산칼륨을 포함할 수 있다. Also, according to one embodiment of the present invention, the milk or milk composition containing whey protein and sodium caseinate in the above ratio may contain potassium citrate as an acidity controlling agent.
본 발명의 실시예에서는 산도조절제로서 탄산수소나트륨; 제이인산칼륨; 피로인산나트륨; 폴리인산나트륨; 및 구연산칼륨을 각각 사용한 결과, 다양한 산도조절제 중에서도 구연산칼륨을 사용하는 경우, 레토르트 멸균 후에도 분리 및 침전이 발생하지 않으면서 쓴맛이 거의 발현되지 않아 관능이 우수한 결과를 나타내었다. 따라서, 상기 비율의 유청단백질 및 카제인나트륨에 추가로 구연산칼륨을 사용함으로써 성상 및 관능이 우수한, 단백질 강화 유음료를 제조할 수 있다.
In the examples of the present invention, sodium bicarbonate as an acidity adjusting agent; Potassium phosphate; Sodium pyrophosphate; Sodium polyphosphate; And potassium citrate were used respectively. As a result, when potassium citrate was used among the various acidity regulators, separation and precipitation did not occur even after retort sterilization and the bitter taste was hardly expressed. Therefore, by using potassium citrate in addition to whey protein and sodium caseinate in the above ratios, protein-fortified milk beverages having excellent properties and excellent sensory properties can be produced.
상기 구연산칼륨은 C6H5K3O7·H2O의 화학식을 가지는 물질로서, 상기 유음료 조성물의 pH가 6.5 내지 7.5가 되도록 첨가될 수 있으며, 그 예로 상기 유음료 조성물 총 중량에 대하여 0.1 내지 1 중량%로 포함될 수 있다. 이러한 구연산칼륨의 첨가로 인하여 본 발명의 방법에 의해 제조된 단백질 강화 유음료는 열 및 pH에 의한 단백질 변성이 억제되는 효과를 가질 수 있다.
The potassium citrate is a substance having the formula C 6 H 5 K 3 O 7 .H 2 O and may be added so that the pH of the above-mentioned grocery composition is from 6.5 to 7.5. For example, 1% by weight. Due to the addition of potassium citrate, the protein-fortified milk beverage produced by the method of the present invention may have an effect of inhibiting protein denaturation due to heat and pH.
또한, 상기 유음료 조성물은 추가로 유화제, 안정제 또는 둘 다를 추가로 포함할 수 있다.
In addition, the milk or drink composition may further comprise an emulsifier, stabilizer or both.
상기 유화제는 일반적으로 물에 혼합되지 않는 물질을 물에 균일하게 분산시키는 작용을 갖는 계면활성제(surface active agent)를 말하며, 계면활성제는 한 개의 분자 안에 친수기(hydrophilic group)와 친유기(lipophilic group)를 가지고 있는 이중성격성(二重性格性) 화합물로 분자 내 친수성과 친유성의 존재밸런스에 따라 특성을 나타낸다.The emulsifier generally refers to a surface active agent having a function of uniformly dispersing a substance that is not mixed with water into water. The surfactant includes a hydrophilic group and a lipophilic group in one molecule. It is a double-acting compound possessing properties in accordance with the balance of hydrophilicity and lipophilicity in the molecule.
물과 기름만을 가지고는 안정된 유화물을 생성할 수 없다. 물과 기름 양자 간에 개재(介在)하여 한쪽이 다른 것 중에 균일하게 분산하도록 하는 것이 유화제이다. 즉, 유화는 분산매(分散媒), 분산상(分散相) 및 안정제 사이에 이루어지는 것으로 유화의 형태로는 수중에 기름 입자가 분산된(Oil in Water Type) O/W형과 반대인(Water in Oil Type) W/O형이 있다.Stable emulsions can not be produced with only water and oil. It is an emulsifier that intervenes between water and oil to uniformly disperse one of the other. That is, the emulsification is carried out between the dispersion medium (dispersion medium), the dispersed phase (dispersion phase) and the stabilizer, and in the form of emulsion, the oil in water is dispersed in water Type) W / O type.
상기 유화제는 그 예로 글리세린지방산에스테르, 자당지방산에스테르, 소르비탄지방산에스테르, 유기산 모노글리세라이드, 중쇄지방산트리글리세라이드, 폴리옥시에틸렌지방산에스테르, 프로필렌글리콜지방산에스테르, 레시틴, 또는 이의 조합인 방법일 수 있으나, 특별히 이에 제한되지 않는다.
The emulsifying agent may be, for example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride, medium chain triglyceride, polyoxyethylene fatty acid ester, propylene glycol fatty acid ester, lecithin, It is not particularly limited thereto.
또한, 상기 안정제는 물에 녹아서 점성을 나타내는 물질을 말한다. 상기 안정제는 본 발명에서 검류와 혼용되어 사용될 수 있다. 상기 안정제는 본 발명의 유음료에서 점성을 부여할 수 있으며, 또한 유화 안정 효과를 가지고 올 수 있다.In addition, the stabilizer refers to a substance that is dissolved in water to exhibit viscosity. The stabilizer may be used in combination with gum in the present invention. The stabilizer may impart viscosity to the milk of the present invention, and may also have an emulsification stabilizing effect.
상기 안정제의 예로는 특별히 이에 제한되지 않으나, 펙틴(pectin), 카라기난(carrageenan), 젤란검(gellan gum), 로커스트빈검(locustbean gum), 잔탄검(xanthan gum), 아가(agar), 곤약(konjac gum), 아라비아검(arabic gum), 풀루란검(pullulan gum), 차전자씨검(psyllium seed gum), 구아검(guar gum), 타마린드검(tamarind gum), 타라검(tara gum), 푸세아란검(furcellaran gum), 젤라틴(gelatin), 알긴산나트륨(sodium alginate) 또는 이의 조합일 수 있다.
Examples of such stabilizers include, but are not limited to, pectin, carrageenan, gellan gum, locustbean gum, xanthan gum, agar, konjac, gum, arabic gum, pullulan gum, psyllium seed gum, guar gum, tamarind gum, tara gum, Furcellaran gum, gelatin, sodium alginate, or a combination thereof.
또한, 상기 조성물은 다양한 부원료를 포함할 수 있다. 특별히 이에 제한되지는 않으나, 예컨대 감미제, 향료, 식물 추출물, 소포제, 비타민류, 미네랄류, 천연 과육 또는 천연 농축액 등을 포함할 수 있다.In addition, the composition may include various additives. But are not limited to, sweeteners, fragrances, plant extracts, defoamers, vitamins, minerals, natural flesh or natural concentrates, and the like.
여기서, "감미제" 는, 최종 제품에 단맛을 부여하는 성분으로 이해될 수 있으며, 그 종류로는 천연 당 예컨대 사탕수수당, 사탕무당, 당밀, 기타 식물 유래 영양 및 비-영양 감미제, 및 화학적으로 합성된 비-영양 고강도 감미제가 있으며, 보다 구체적으로, 설탕, 효소처리스테비아 및 수크랄로스 등이 있으나, 이에 제한되는 것은 아니다. Herein, "sweetener" can be understood as a component imparting sweetness to the final product, including natural sugars such as sugar cane, sugar beet, molasses, other plant-derived nutritional and non-nutritive sweeteners, Non-nutritive high intensity sweeteners, and more specifically sugar, enzyme-treated stevia and sucralose, but are not limited thereto.
상기 비타민류로는 수용성 및 지용성의 각종 비타민류, 예를 들면 비타민 A (레티놀류), 비타민 B1 (티아민), 비타민 B2 (리보플라빈), 비타민 B6 (피리독신), 비타민 B12 (시아노코발라민), 비타민 D (콜레칼시페롤 등), 비타민E (토코페롤), 나이아신, 비스벤티아민, 니코틴산아미드, 판토텐산칼슘, 엽산, 비오틴, 중타르타 르산콜린 등을 예로 들 수 있다.Examples of the vitamins include various water-soluble and lipid-soluble vitamins such as vitamin A (retinol), vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B6 (pyridoxine), vitamin B12 (cyanocobalamin) D (cholecalciferol, etc.), vitamin E (tocopherol), niacin, bisbenthiamine, nicotinic acid amide, calcium pantothenate, folic acid, biotin and heavy tartaric acid choline.
상기 미네랄류(전해질 및 미량 원소)로는 염화 나트륨, 아세트산 나트륨, 황산 마그네슘, 염화 마그네슘, 염화 칼슘, 글루콘산 칼슘, 락트산 칼슘, 시프 칼슘(Schiff calcium), 인산 2칼륨, 인산나트륨, 글리세로인산 칼슘(calcium glycerophosphate), 밀크 칼슘, 시트르산 철, 피롤린산 제1철, 피롤린산 제2철, 숙신산 시트르산철 나트륨, 황산 망간, 황산구리, 황산 아연, 요오드화 나트륨, 소르브산 칼륨(potassium sorbate), 아연, 망간, 구리, 요오드, 코발트 등을 예로 들 수 있다.Examples of the minerals (electrolytes and trace elements) include sodium chloride, sodium acetate, magnesium sulfate, magnesium chloride, calcium chloride, calcium gluconate, calcium lactate, Schiff calcium, dipotassium phosphate, sodium phosphate, calcium glycerophosphate calcium glycerophosphate), milk calcium, ferric citrate, ferrous pyrophosphate, ferric pyrophosphate, sodium ferric succinate, manganese sulfate, copper sulfate, zinc sulfate, sodium iodide, potassium sorbate, zinc, manganese, Copper, iodine, cobalt, and the like.
상기 천연 과육 또는 천연 농축액을 제조할 수 있는 과일 또는 채소 등에는 사과, 오렌지, 귤, 자몽, 레몬, 복숭아, 포도, 딸기, 블루베리, 망고, 파인애플, 바나나, 배, 고구마 등을 예로 들 수 있다. Examples of fruit or vegetables in which the natural flesh or natural concentrate can be produced include apples, oranges, tangerines, grapefruits, lemons, peaches, grapes, strawberries, blueberries, mangos, pineapples, bananas, pears and sweet potatoes .
다만, 상기 기술한 예들에 제한되는 것은 아니다.
However, the present invention is not limited to the above-described examples.
또한, 상기 조성물은 멸균된 것일 수 있다. In addition, the composition may be sterilized.
본 발명에서 용어, "멸균"은 균을 죽이는 것을 의미한다. 상기 멸균법은 당업계에 알려진 다양한 방법을 고려할 수 있으나, 바람직하게는 레토르트 멸균일 수 있다. In the present invention, the term "sterilization" means killing the bacteria. The sterilization method may be variously known in the art, but may be preferably retort sterilization.
본 발명에서 용어, "레토르트 멸균"은 레토르트 용기에 식품을 포장한 후 멸균하는 방식을 의미한다. 상기 레토르트 멸균은 레토르트 용기에 멸균하고자 하는 물질을 포장한 다음, 이를 내용물 온도 기준으로 70 내지 120℃ 이상의 온도에서 10초 이상 멸균할 수 있으나, 이에 제한되지 않는다.The term "retort sterilization" in the present invention means a method in which the food is packaged in a retort container and sterilized. The retort sterilization may be performed by packing a material to be sterilized in a retort container and sterilizing the material for at least 10 seconds at a temperature of 70 to 120 ° C based on the content temperature, but is not limited thereto.
본 발명에 따른 유음료 조성물은 상기 레토로트 멸균 과정을 거친 후, 이를 냉각하여 최종적으로 제조된 단백질 강화 유음료를 얻을 수 있다.
The milk or fat composition according to the present invention may be subjected to the above-mentioned retorting process and then cooled to obtain a protein-fortified milk or milk product.
또 하나의 양태로서, 본 발명은 In another aspect,
(a) 무지방 우유 및 유청단백질을 포함하는 제1 혼합액; 유화제 및 지방을 포함하는 제2 혼합액; 물, 무지방 우유, 탈지분유 및 카제인나트륨을 포함하는 제3 혼합액; 및 안정제를 서로 배합하여 제1 배합액을 수득하는 단계; (a) a first mixture containing non-fat milk and whey protein; A second mixed liquid containing an emulsifier and fat; A third mixed liquid comprising water, skim milk, skim milk powder and sodium casein; And a stabilizer are mixed with each other to obtain a first blend liquid;
(b) 상기 (a) 단계에서 수득한 제1 배합액에 구연산칼륨을 혼합하여 pH 6.5 내지 7.5인 제2 배합액을 수득하는 단계; 및(b) mixing potassium citrate with the first compounding liquid obtained in step (a) to obtain a second compounding liquid having a pH of 6.5 to 7.5; And
(c) 상기 (b) 단계에서 수득한 제2 배합액을 멸균하는 단계를 포함하는, 우유 단백질이 강화된 유음료 조성물의 제조 방법을 제공한다.
and (c) sterilizing the second blend liquid obtained in step (b).
본 발명의 방법에서 상기 (a) 단계는 무지방 우유 및 유청 단백질을 포함하는 제1 혼합액; 유화제 및 지방을 포함하는 제2 혼합액; 물, 무지방 우유, 탈지분유 및 카제인 나트륨을 포함하는 제3 혼합액; 및 안정제를 서로 배합하여 제1 배합액을 수득하는 단계이다.
In the method of the present invention, the step (a) may include: a first mixed solution containing non-fat milk and whey protein; A second mixed liquid containing an emulsifier and fat; A third mixed liquid comprising water, skim milk, skim milk powder and sodium casein; And a stabilizer are mixed with each other to obtain a first blend liquid.
상기 기술한 바와 같이, 성상 및 관능이 모두 우수한 유음료 조성물을 제조하기 위하여, 상기 (a) 단계에서 제1 배합액의 유청단백질 및 카제인나트륨은 1 : 0.7 내지 1.5의 중량비로 포함시킬 수 있다. 또한, 상기 방법에 의해 제조되는 유음료 조성물의 총 중량에 대하여 유청단백질 및 카제인나트륨은 0.5 중량% 내지 5 중량%로 포함될 수 있다.
As described above, in the step (a), the whey protein and sodium casein of the first blend may be contained in a weight ratio of 1: 0.7 to 1.5 in order to produce a milk or fat composition having excellent properties and functionality. In addition, the whey protein and sodium caseinate may be contained in an amount of 0.5 to 5% by weight based on the total weight of the milk or drink composition produced by the above method.
또한, 상기 제1 혼합액은 무지방 우유 및 유청 단백질을 포함하며, 추가로 소포제를 포함할 수 있다. 이러한 제1 혼합액은 15℃ 이하의 온도에서 유청 단백질 분말 및 소포제를 무지방 우유에 첨가하고, 이를 교반하여 단백질을 수화시켜 제조한 것일 수 있다.
In addition, the first mixed liquid includes non-fat milk and whey protein, and may further include a defoamer. The first mixed solution may be prepared by adding whey protein powder and defoamer to non-fat milk at a temperature of 15 ° C or less and stirring the same to hydrate the protein.
또한, 본 발명의 제조 방법에서는 유화 효과의 극대화를 위하여 지방 성분과 유화제를 직접 반응시킨 제2 혼합액을 사용할 수 있다.In addition, in the production method of the present invention, a second mixture liquid in which a fatty component and an emulsifier are directly reacted can be used for maximizing the emulsification effect.
상기 유화제에 대해서는 앞서 설명한 바와 같다. The emulsifier is as described above.
또한, 상기 제2 혼합액에 포함되는 지방은 특별히 그 종류가 제한되지 않으며, 유음료 조성물에 사용될 수 있다면 당업계에 통상적으로 알려진 다양한 지방을 사용할 수 있다. 구체적으로, 본 발명에서는 카놀라유를 사용하였다. In addition, the kind of the fat contained in the second mixed solution is not particularly limited, and various fats commonly known in the art can be used as long as they can be used in a milk or drink composition. Specifically, canola oil was used in the present invention.
상기 제2 혼합액은 50 내지 90℃의 정제수에 유화제 및 지방을 첨가하고, 이를 교반하여 유화시킨 후, 선택적으로 균질화하는 과정을 거쳐 제조한 것일 수 있다. 상기 균질화 과정은 압력, 예컨대 100 내지 400kg/cm2의 압력을 가하여 균질화한 것일 수 있다.
The second mixed solution may be prepared by adding an emulsifier and fat to purified water at 50 to 90 캜, stirring the emulsifier and emulsifying the emulsifier and then selectively homogenizing the mixture. The homogenization process may be a homogenization by applying a pressure of, for example, 100 to 400 kg / cm 2 .
또한, 상기 제3 혼합액은 물, 무지방 우유, 탈지분유 및 카제인 나트륨을 포함할 수 있다. 또한, 상기 제3 혼합액은 추가적으로 감미제, 소포제, 향료 또는 무기질 등을 추가로 포함할 수 있다. In addition, the third mixed liquid may include water, non-fat milk, skim milk and sodium caseinate. In addition, the third mixed liquid may further include a sweetening agent, an antifoaming agent, a flavoring agent, or an inorganic substance.
상기 제3 혼합액은 물 및 무지방 우유가 혼합된 용액에 카제인나트륨 및 탈지분유가 포함된 것일 수 있으며, 그 외에 천연 당 또는/및 화학적으로 합성된 감미제, 소포제, 향료, 또는 무기질 등을 추가로 포함할 수 있으나, 이에 제한되는 것은 아니다. The third mixed solution may contain sodium caseinate and skimmed milk powder in a solution in which water and non-fat milk are mixed, and may further contain a natural sugar or / and a chemically synthesized sweetener, antifoaming agent, flavoring agent, But are not limited thereto.
상기 제3 혼합액은 10 내지 30℃의 물 및 15℃ 이하의 무지방 우유에 카제인나트륨 및 탈지분유를 첨가하고, 이를 교반하여 제조할 수 있다.
The third mixed liquid may be prepared by adding sodium caseinate and skimmed milk to water at 10 to 30 ° C and non-fat milk at 15 ° C or less, and stirring the mixture.
상기 (b) 단계는 상기 제1 혼합액, 제2 혼합액, 제3 혼합액 및 안정제의 배합액에 구연산칼륨을 혼합하여 pH 6.5 내지 7.5인 제2 배합액을 수득하는 단계이다. 구연산칼륨에 대해서는 앞서 설명한 바와 같다.
In the step (b), potassium citrate is mixed with the first liquid mixture, the second liquid mixture, the third liquid mixture and the stabilizer to obtain a second liquid mixture having a pH of 6.5 to 7.5. Potassium citrate is as described above.
상기와 같이 제1 배합액에 구연산칼륨이 첨가되어 제조된 제2 배합액은 멸균에 앞서, (b-1) 상기 (b) 단계에서 수득한 제2 배합액을 균질화하는 단계; 또는/및 (b-2) 상기 균질화된 제2 배합액을 살균시키는 단계를 거칠 수 있다. (B-1) homogenizing the second blend liquid obtained in the step (b) before sterilization; and adding the potassium citrate to the first blend liquid as described above. And / or (b-2) sterilizing the homogenized second blend liquid.
상기 (b-1) 단계는 제1 배합액과 구연산칼륨이 혼합된 제2 배합액의 균질 향상을 위함으로, 제2 배합액의 균질이 처리 전에 비하여 향상될 수 있다면 특별히 그 방법은 제한되지 않으나, 그 예로 50 내지 80℃로 예열한 다음, 100 내지 400kg/cm2의 압력을 가한 것일 수 있다.The method (b-1) is not particularly limited as long as the homogeneity of the second compounding liquid can be improved as compared with that before the treatment, in order to improve the homogeneity of the second compounding liquid in which the first compounding liquid and the potassium citrate are mixed , For example, preheated to 50 to 80 DEG C and then subjected to a pressure of 100 to 400 kg / cm < 2 >.
상기 (b-2) 단계는 상기 균질화된 제2 배합액을 살균시키는 단계로서, 특별히 이에 제한되지 않으나, 70 내지 120℃의 온도로 10 내지 120초 살균할 수 있다. The step (b-2) is a step of sterilizing the homogenized second blend liquid, and may be sterilized for 10 to 120 seconds at a temperature of 70 to 120 ° C, although not limited thereto.
이와 같이 균질 또는/및 살균된 제2 배합액은 레토르트 멸균을 위하여 용기에 충전 및 밀봉될 수 있다.
The homogenized and / or sterilized second blend liquid may then be filled and sealed in a container for retort sterilization.
본 발명의 방법에서 상기 (c) 단계는 상기 (b) 단계에서 수득한 제2 배합액을 멸균하는 단계이다.
In the method of the present invention, the step (c) is a step of sterilizing the second compounding liquid obtained in the step (b).
또 하나의 양태로서, 본 발명은 우유 단백질이 강화된 유음료를 제공한다.In another aspect, the present invention provides a milk protein fortified with milk protein.
상기 유음료는 앞서 설명한 방법으로 제조된 것일 수 있다.
The milk or beverage may be one prepared by the above-described method.
본 발명의 방법에 의해 제조된 단백질 강화 유음료는 즉시 마실 수 있는(ready to drink, RTD) 단백질 유음료로서, 다량의 단백질을 포함하면서도 레토르트(retort) 멸균 방식에도 성상 안정화 및 관능이 우수하여 장기간 상온 유통이 가능한 이점을 가진다.
The protein-fortified milk beverage prepared by the method of the present invention is a ready-to-drink (RTD) protein milk, which contains a large amount of protein and is excellent in property stability and functionality even in the retort sterilization method. This has the advantage.
도 1은, 본 발명의 단백질 강화 유음료의 제조 공정을 간략하게 모식도로 나타낸 것이다. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic diagram illustrating a process for producing a protein-fortified beverage of the present invention.
이하, 실시예 및 실험예를 통하여 본 발명을 보다 상세히 설명하고자 한다. 그러나, 이들 실시예 및 실험예는 본 발명을 예시적으로 설명하기 위한 것으로 본 발명의 범위가 이들 실시예 및 실험예에 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. However, these examples and experimental examples are intended to illustrate the present invention, and the scope of the present invention is not limited to these examples and experimental examples.
실시예: 조성물의 제조Example: Preparation of composition
단백질 수화Protein hydration
15℃이하의 무지방우유에 유청단백분말, 혼합제제(소포제)를 교반하여 단백질을 수화시킨 후, 혼합조로 이송하였다.
Whey protein powder and mixed preparation (antifoaming agent) were stirred in non-fat milk below 15 ° C to hydrate the protein, and then transferred to a mixing tank.
유화oil paint
50~90℃의 정제수에 자당지방산에스테르, 글리세린지방산에스테르, 레시틴, 카놀라유를 교반하여 유화시킨 후 균질능력 향상을 위하여 100~400kg/㎠의 압으로 균질한 후 혼합조로 이송하였다.
Sucrose fatty acid esters, glycerin fatty acid esters, lecithin and canola oil were emulsified in purified water at 50 to 90 ° C. and homogenized at a pressure of 100 to 400 kg / cm 2 for the purpose of improving the homogeneity, and then transferred to a mixing tank.
부원료용해Substrate dissolution
10~30℃의 정제수 및 15℃이하의 무지방우유에 카제인나트륨, 탈지분유, 백설탕, 타우린, 대두추출분말, L-아르기닌, 수크랄로스, 효소처리스테비아, 혼합제제(소포제)를 교반하여 완전 용해한 후 혼합조로 이송하였다.
Sodium caseinate, skim milk powder, white sugar, taurine, soybean extract powder, L-arginine, sucralose, enzyme-treated stevia and mixed preparation (antifoaming agent) were thoroughly dissolved in distilled water at 10 to 30 ° C and non- Lt; / RTI >
검류용해Galvanization melting
50~90℃의 정제수에 백설탕, 혼합제제(카라기난함유), 혼합제제(결정셀룰로오스 함유)를 교반하여 완전 용해한 후 혼합조로 이송하였다.
White sugar, a mixed preparation (containing carrageenan) and a mixed preparation (containing crystalline cellulose) were completely dissolved in purified water at 50 to 90 ° C and transferred to a mixing tank.
혼합 및 용해Mixing and dissolving
상기의 단백질수화, 유화, 부원료용해, 검류용해의 시럽을 모두 혼합조에 이송완료 후, 향료, 호박고구마농축액 및 각각의 pH 조절제를 투입 및 용해하여 pH 6.5~7.5의 배합액을 만들었다.
After transferring the above protein hydration, emulsification, subsidiary material dissolution, and syrup dissolution syrup to the mixing tank, a perfume, an amber sweet potato concentrate, and a pH adjuster were added and dissolved to prepare a mixture solution having a pH of 6.5 to 7.5.
예열 및 균질Preheating and Homogeneity
상기의 혼합 완료된 배합액을 성상안정화를 위하여 50~80℃로 예열하고 100~400kg/㎠의 압으로 균질하였다.
The mixed solution thus obtained was preheated at 50 to 80 DEG C for stabilizing the composition and homogenized at a pressure of 100 to 400 kg / cm < 2 >.
살균, 충전 및 밀봉Sterilization, filling and sealing
상기의 균질완료액을 레토르트를 위하여 70~120℃로 10~120초 유지한 후 용기에 충전 및 밀봉하였다.
The homogenized solution was maintained at 70 to 120 DEG C for 10 to 120 seconds for retort, and then filled and sealed in a container.
레토르트 멸균 및 냉각Retort sterilization and cooling
상기의 충전 및 밀봉된 제품의 멸균을 위하여 내용물 온도기준으로 120℃이상, 4분 이상 멸균한 후 냉각하였다.
In order to sterilize the filled and sealed product, the product was sterilized at a temperature of 120 캜 or higher for 4 minutes or more based on the content temperature, and then cooled.
실험예: 성상 및 관능Experimental Example: Properties and Sensibility
상기의 실시예에 기술된 단계에 제조된 제품인 실험예 1 내지 10에 대한 성상 및 관능을 확인하여 아래 표 1과 같은 결과를 얻었다.The properties and the sensory performances of Experimental Examples 1 to 10, which were the products prepared in the above-described Examples, were confirmed and the results as shown in Table 1 were obtained.
(침전 및 응집 등)Appearance
(Precipitation and aggregation)
(쓴맛의 강도)Sensuality
(Intensity of bitter taste)
# 관능(쓴맛) 평가기준# Sensory evaluation (bitter taste)
1점 : 쓴맛 없음1 point: no bitter
2점 : 미세한 또는 약한 쓴맛2 points: fine or weak bitterness
3점 : 쓴맛이 있으나 음용시 거부감이 없음 3 points: Bitter taste, but there is no resistance to drinking
4점 : 강한 쓴맛으로 음용시 거부감이 있음 4 points: strong bitter taste and resistance to drinking
5점 : 매우 강한 쓴맛으로 음용불가
5 points: very strong bitter taste not possible to drink
그 결과, 상기 표 1에 나타낸 바와 같이, 유청단백질 및 카제인나트륨을 1 : 0.7 내지 1.5의 중량비로 포함하는 경우, 성상 및 관능 모두 우수한 유음료 조성물을 제조할 수 있음을 확인하였다. 특히, 첨가제로서 구연산칼륨을 사용한 경우, 탄산수소나트륨, 제2인산칼륨, 피로인산나트륨 또는 폴리인산나트륨을 사용한 경우에 비해 성상 및 관능을 모두 만족할 수 있음을 확인하였다.
As a result, as shown in Table 1, it was confirmed that when the whey protein and casein sodium were contained at a weight ratio of 1: 0.7 to 1.5, it was possible to produce a milk or drink composition excellent in both properties and sensory properties. Particularly, when potassium citrate was used as an additive, it was confirmed that both the property and the sensibility could be satisfied as compared with the case of using sodium hydrogencarbonate, potassium diphosphate, sodium pyrophosphate or sodium polyphosphate.
이상의 설명으로부터, 본 발명이 속하는 기술분야의 당업자는 본 발명이 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 이와 관련하여, 이상에서 기술한 실시 예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로서 이해해야만 한다. 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허 청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.
From the above description, it will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. In this regard, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention without departing from the scope of the present invention as defined by the appended claims.
Claims (12)
(I) a whey protein and sodium caseinate in a weight ratio of 1: 0.7 to 1.5, and (ii) potassium citrate.
상기 유청단백질 및 카제인나트륨은 유음료 조성물 총 중량에 대하여 0.5 중량% 내지 5 중량%로 포함하는, 우유 단백질이 강화된 유음료 조성물.
The method according to claim 1,
Wherein the whey protein and sodium caseinate comprise 0.5% to 5% by weight based on the total weight of the composition.
상기 구연산칼륨은 유음료 조성물 총 중량에 대하여 0.1 내지 1 중량%로 포함하는 것인, 우유 단백질이 강화된 유음료 조성물.
The method according to claim 1,
Wherein the potassium citrate is present in an amount of 0.1 to 1% by weight based on the total weight of the composition.
상기 유음료 조성물은 추가로 유화제, 안정제 또는 둘 다를 추가로 포함하는 것인, 우유 단백질이 강화된 유음료 조성물.
The method according to claim 1,
Wherein the milk beverage composition further comprises an emulsifier, stabilizer, or both.
상기 유화제는 글리세린지방산에스테르, 자당지방산에스테르, 소르비탄지방산에스테르, 유기산 모노글리세라이드, 중쇄지방산트리글리세라이드, 폴리옥시에틸렌지방산에스테르, 프로필렌글리콜지방산에스테르, 레시틴, 또는 이의 조합인, 우유 단백질이 강화된 유음료 조성물.
5. The method of claim 4,
Wherein the emulsifier is a milk protein-enriched milk protein, which is a milk protein-enriched milk protein, which is a glycerin fatty acid ester, a sucrose fatty acid ester, a sorbitan fatty acid ester, an organic acid monoglyceride, a medium chain fatty acid triglyceride, a polyoxyethylene fatty acid ester, a propylene glycol fatty acid ester, Composition.
상기 안정제는 펙틴(pectin), 카라기난(carrageenan), 젤란검(gellan gum), 로커스트빈검(locustbean gum), 잔탄검(xanthan gum), 아가(agar), 곤약(konjac gum), 아라비아검(arabic gum), 풀루란검(pullulan gum), 차전자씨검(psyllium seed gum), 구아검(guar gum), 타마린드검(tamarind gum), 타라검(tara gum), 푸세아란검(furcellaran gum), 젤라틴(gelatin), 알긴산나트륨(sodium alginate) 또는 이의 조합인, 우유 단백질이 강화된 유음료 조성물.
5. The method of claim 4,
The stabilizer may be selected from the group consisting of pectin, carrageenan, gellan gum, locustbean gum, xanthan gum, agar, konjac gum, arabic gum A pullulan gum, a psyllium seed gum, a guar gum, a tamarind gum, a tara gum, a furcellaran gum, Gelatin, sodium alginate, or a combination thereof.
상기 우유 단백질이 강화된 유음료 조성물은 pH 6.5 내지 7.5인, 우유 단백질이 강화된 유음료 조성물.
The method according to claim 1,
Wherein the milk protein-fortified milk beverage composition is at a pH of 6.5 to 7.5, wherein the milk protein is fortified.
상기 조성물은 감미제, 향료, 식물 추출물, 소포제, 비타민, 미네랄, 천연 과육 및 천연 농축액으로 이루어진 군으로부터 선택된 1종 이상의 성분을 추가로 포함하는 것인, 우유 단백질이 강화된 유음료 조성물.
The method according to claim 1,
Wherein the composition further comprises at least one component selected from the group consisting of sweeteners, flavors, plant extracts, defoamers, vitamins, minerals, natural flesh and natural concentrates.
(a) 무지방 우유 및 유청단백질을 포함하는 제1 혼합액; 유화제 및 지방을 포함하는 제2 혼합액; 물, 무지방 우유, 탈지분유 및 카제인나트륨을 포함하는 제3 혼합액; 및 안정제를 서로 배합하여 제1 배합액을 수득하는 단계;
(b) 상기 (a) 단계에서 수득한 제1 배합액에 구연산칼륨을 혼합하여 pH 6.5 내지 7.5인 제2 배합액을 수득하는 단계; 및
(c) 상기 (b) 단계에서 수득한 제2 배합액을 멸균하는 단계로서,
상기 (a) 단계에서 제1 배합액의 유청단백질 및 카제인나트륨의 중량비는 1 : 0.7 내지 1.5인 제조 방법.
A method of making a milk protein-fortified beverage composition, comprising the steps of:
(a) a first mixture containing non-fat milk and whey protein; A second mixed liquid containing an emulsifier and fat; A third mixed liquid comprising water, skim milk, skim milk powder and sodium casein; And a stabilizer are mixed with each other to obtain a first blend liquid;
(b) mixing potassium citrate with the first compounding liquid obtained in step (a) to obtain a second compounding liquid having a pH of 6.5 to 7.5; And
(c) sterilizing the second blend liquid obtained in step (b)
Wherein the weight ratio of the whey protein and the casein sodium in the first blend in the step (a) is 1: 0.7 to 1.5.
상기 유음료 조성물에서 유청단백질 및 카제인나트륨은 유음료 조성물 총 중량에 대하여 0.5 중량% 내지 5 중량%인 것인, 제조 방법.
10. The method of claim 9,
Wherein the whey protein and sodium caseinate in the milk feed composition is 0.5% to 5% by weight based on the total weight of the milk composition.
상기 구연산칼륨은 상기 유음료 조성물 총 종량에 대하여 0.1 내지 1 중량%인 것인, 제조 방법.10. The method of claim 9,
Wherein the potassium citrate is 0.1 to 1% by weight based on the total amount of the liquid composition.
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