KR101692892B1 - Method for preparing chewable omega-3 beverage containing Chia seeds - Google Patents

Abstract

The present invention relates to a method for producing a chewable drink having excellent physical properties by applying omega-3 and dietary fiber-rich tooth seeds to beverages in a circular form without using additives such as thickening agents and gelling agents. The omega-3 chewable beverage of the present invention provides a chewable omega-3 beverage having an excellent gel strength and inhibiting the elution of the content, thereby maintaining the omega-3 content for a long time and also having excellent chewiness. Therefore, the tooth-seed-containing beverage produced by the manufacturing method of the present invention can be used as an omega-3 health food for the prevention and improvement of hematopoietic health with excellent palatability as well as a diet drink capable of giving a feeling of fullness.

Description

[0001] The present invention relates to a chewable omega-3 beverage containing chia seed,

The present invention relates to a method of producing a chewable omega-3 beverage containing a tooth-seed. More specifically, the tooth-seed is hydrated at 2-10 ° C, swelled at 65-85 ° C, And a chewable omega-3 beverage prepared by the method.

The scientific name of Chia Seed is Salvia hispanica, a kind of Sarubia belonging to the early Carina (Perilla frutescens) and mint (mint) species, and is a one-year-old tropical / subtropical plant. Chia seeds are native to Mexico, with a height of up to 1 meter, flowers in purple or white, fruit round, diameter of about 2 mm, mostly black, brown and grayish white seeds. From the southwestern part of Mexico to northern Guatemala, It is cultivated for commercial purposes in Bolivia and Argentina. Native Americans used toothseeds as stocks, while Southwest Indians were said to have been able to march and hunt for 24 hours while eating only three or four spoonfuls of toothseeds. Also, 2500 years ago, Aztec warriors in Mexico had long battle and hunting while eating toothseed. Until Spain conquered Central and South America, Chiasse was one of the four major stocks with amaranth, beans and corn.

Tooth seeds are rich in dietary fiber content, high nutrients and various minerals. When they are added to water or beverages, they expand to 10-15 times. Therefore, in South America, foods that are the origin of durability, fitness, And now it is added to milk, fruit juice and various foods for energy supplement, dietary fiber effect and diet effect. In addition, toothseed is rich in dietary fiber, omega-3 fatty acid, various amino acids and vitamins as well as such swelling power, and recently, demand as diet food is rapidly increasing.

To meet these demands, the toothseed itself has been commercialized as a diet food. However, in the process of commercializing tooth seeds in the form of beverages, additives such as thickening agents or gelling agents have been used to make it difficult to enjoy the original taste of tooth seeds, and there is a tendency to clump between tooth seeds, There is a disadvantage such as losing. In addition, there have been disadvantages such as poor appearance or bad odor due to water treatment and decrease of omega 3 content.

Accordingly, the present inventors have developed a method for producing beverages which does not cause further gelling phenomenon, aggregation phenomenon, etc., by applying the tooth seed to the beverage by hydration and gelation in the original form without using additives such as a thickener and a gelling agent Respectively.

Accordingly, it is an object of the present invention to provide a process for producing a chewable omega-3 beverage containing a tooth-seed.

In order to achieve the above object, the present invention provides a method for producing a chewable drink containing a tooth seed.

In order to achieve still another object of the present invention, there is provided a chewable drink prepared by the method of the present invention.

Hereinafter, the present invention will be described in detail.

The technical terms and scientific terms used in the present invention can be construed as meaning ordinary meanings understood by those of ordinary skill in the art without departing from the scope of the present invention.

&Quot; Purified water " in the present invention means refined drinking water. Examples of water include carbonated water, alkaline water, ice water, volcanic rocks, and the like.

In the present invention, 'hydration' refers to a phenomenon in which a substance associates with water or combines with water to form a hydrate. In the present invention, the tooth seed absorbs water and gels around the seed.

In the present invention, 'swelling' refers to a process in which a polymer compound absorbs a solvent to increase its volume. In the present invention, the tooth-seed absorbs water as a solvent to increase its volume.

In the present invention, 'stirring' means stirring.

In the present invention, 'chewable' is a Korean notation of chewable meaning 'chewable'. In the present invention, since the gelled tooth seed can be chewed, the beverage containing the tooth seed is referred to as a chewable drink in the present invention.

In the present invention, 'sterilization' means killing microorganisms such as bacteria. In the present invention, heat treatment sterilization is performed to prevent contamination of products before the final product is released.

The term " beverage " in the present invention refers to a liquid for drinking (water) for solving thirst, a juice drink having a unique flavor and taste, a refreshing drink that gives a refreshing sensation, Alcoholic drinks with alcoholic effect, lactic acid bacteria fermented beverages containing lactic acid bacteria, and the like.

The present invention

(a) introducing a tooth seed into purified water and firstly stirring to disperse the tooth seed;

(b) heating the dispersed tooth seed of step (a) and secondarily stirring to hydrate and swell the tooth seed;

(c) sterilizing the tooth seed hydrated and swollen by the step (b); And

(d) cooling and filling the sterilized tooth seed by the step (c).

In the present invention, due to the property of absorbing and swelling the raw material for toothseeds, if too much raw material is contained, hydration can not be performed sufficiently. Therefore, the raw material of the tooth seed is preferably 1 to 15% by weight, more preferably 1 to 7% by weight based on the total weight.

Tooth seeds are characterized by omega-3, dietary fiber, vitamins and minerals. Tooth seeds are swollen by 10 times when put in water, so it becomes a gel form, has a steadily growing popularity as a healthy diet diet fullness when consumed. More than 60% of the fat content of toothseed is omega 3, which is higher than that of salmon. It is rich in various amino acids, vitamins, minerals, antioxidants and dietary fiber. In detail, vitamins contain vitamin A, vitamin C, vitamin E, vitamin B1, vitamin B2, vitamin B3 and vitamin B9. The trace metals include calcium, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc. have.

When applying the tooth seed as a beverage, a high temperature treatment or a radiation treatment may be performed to delay germination. However, when heat treatment or radiation treatment is performed, it is difficult to maintain the omega 3 content of the tooth seed by rancidity of the fat, and more time is required in hydrating the tooth seed. Therefore, the method of the present invention for hydration for a short period of time without the pretreatment process provides a chewable omega 3 beverage having superior physical properties and sensory properties.

According to Example 1 of the present invention, when agitated and dispersed at a low temperature, aggregation is less likely to occur, and when agitated at high temperature to hydrate and swell, elasticity is good. Accordingly, in the present invention, a chewable beverage containing tooth seeds is prepared by (1) dispersing tooth seeds at a low temperature, (2) hydrating and swelling the tooth seeds at a high temperature, and

In the step (a) of the present invention, the primary stirring is performed at a temperature of 2 to 10 ° C for 30 to 60 minutes.

In the step (a), the stirring speed is preferably 100 to 140 rpm, more preferably 120 rpm.

In the step (a), the primary stirring is preferably performed at a temperature of 2 to 10 ° C. If stirring is carried out at a temperature lower than 2 ° C, the hydration time is increased to be inefficient. And the texture of the chewable beverage is poor.

According to Example 1 of the present invention, it was found that aggregation occurred less at the time of stirring at a low temperature. According to Example 2, it was confirmed that the aggregation was least occurred at about 5 ° C.

In the step (b) of the present invention, the secondary agitation is performed at a temperature of 55 to 65 ° C for 30 to 60 minutes.

In the step (b), the stirring speed is preferably 40 to 80 rpm, more preferably 60 rpm. If the agitation speed is slower than 40 rpm, the agglomeration phenomenon occurs remarkably. If the agitation speed is faster than 80 rpm, the gel portion of the tooth seed is damaged and the texture of the chewable beverage becomes poor.

According to Example 1 of the present invention, when the gel was stirred at a high temperature, the elasticity of the tooth seed was high. According to Example 3, the gel temperature was relatively low at 50 ° C, It has been confirmed that the hydration takes a long time due to the high temperature. Thus, it was confirmed that a tooth seed having the highest elasticity at about 65 ° C could be obtained.

The step (b) of the present invention may further include the step of injecting the syrup liquid.

The syrup liquid may contain various kinds of sugars, nutrients, vitamins, electrolytes, flavors, colorants, pectic acid and its salts, alginic acid and its salts, organic acid, pH adjusting agent, stabilizer, preservative, glycerin, alcohol, And the like. In addition, the chewable beverage of the present invention may contain flesh for the production of natural fruit juice, fruit juice beverage and vegetable beverage. These components may be used independently or in combination. The proportion of such additives is not critical, but is generally selected in the range of 0.01 to 10 parts by weight per 100 parts by weight of the composition of the present invention.

In addition, the chewable beverage of the present invention may contain various flavors or natural carbohydrates as additional components such as ordinary beverages. The carbohydrates are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. Examples of sweeteners include natural sweeteners such as tau martin and stevia extract, synthetic sweeteners such as saccharin and aspartame, and the like. The ratio of the natural carbohydrate may be generally about 0.01 to 0.04 g, preferably about 0.02 to 0.03 g per 100 mL of the composition of the present invention, but is not limited thereto.

In the step (c) of the present invention, the sterilization is a heat sterilization, and the heat sterilization is performed at a temperature of 85 to 95 ° C for 15 to 60 minutes.

The chewable beverage of the present invention is characterized in that no thickening agent or gelling agent is added.

Examples of the gelling agent include gellan gum, carrageenan, pectin, gelatin and the like. Examples of the thickening agent include furcellaran, locust bean gum, guar gum, gum arabic, xanthan gum and the like. The chewable beverage of the present invention is characterized in that it does not contain the thickening agent or the gelling agent.

Examples 4 to 6 are experiments for measuring changes in product characteristics, sensory preference degree, and completion rate of chewable beverages prepared by different methods, respectively. According to the results of Examples 5 to 7, as compared with Comparative Examples 7 to 9, it can be seen that the production method of the present invention is most excellent in elasticity, cohesion and sensory preference.

The present invention provides a chewable beverage comprising a tooth-seed produced by the production method of the present invention.

The tooth seeds produced by the production method of the present invention have excellent elasticity, excellent flavor and little aggregation. Further, the change in the percent completion rate is small, and the outer shape of the tooth seed is kept relatively constant. Chewable beverages containing such tooth seeds do not contain additional thickeners or gelling agents, and have a high sensory preference.

The change in the water completion rate is a phenomenon in which the water film formed on the tooth seed is detached, so that the tooth seed which has been uniformly dispersed in the product upon moisture release is precipitated and is not apparently good. In addition, the sensory characteristics are not good due to roughness of the chewy texture, leakage of lipid oxidation by the polyunsaturated fatty acid of toothseed, decrease of omega 3 content during storage, and deterioration of sensory functional characteristics do. However, the beverage produced by the production method of the present invention provides a chewable omega-3 beverage containing a tooth-seed having a small change in yield ratio and superior in sensory function and function.

Accordingly, the present invention relates to a method for producing a chewable drink having excellent physical properties by applying omega-3 and dietary fiber-rich tooth seeds to beverages as a round shape without use of additives such as thickening agents and gelling agents. The omega-3 chewable beverage of the present invention provides a chewable omega-3 beverage having an excellent gel strength and inhibiting the elution of the content, thereby maintaining the omega-3 content for a long time and also having excellent chewiness.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 shows an example of a tooth-seed drink prepared according to the production method of the present invention.
Fig. 2 shows the tooth-seed gel state (left side) of Comparative Example 8 and the tooth-seed gel state (right side) of Example 1. Fig.
Fig. 3 shows the result of raw material aggregation at the time of manufacturing the tooth seed of Comparative Example 8. Fig.

Hereinafter, the present invention will be described in detail.

However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

≪ Comparative Examples 1 to 4 >

Identification of tooth seed dispersion / hydration effect by 1st stage dispersion / hydration

To examine the dispersing / hydrating effect of the tooth seed by the dispersion / hydration in the first step, 5 weight% of the tooth seed material was added to purified water of 10 ° C, 20 ° C, 40 ° C or 60 ° C and stirred at 120 rpm for 30 minutes And agitated so that the tooth seed particles were evenly dispersed. The syrup solution was then added in a weight of 10%. Syrup solution was added and sterilized at 85 캜 and then cooled.

To measure the dispersion / hydration effects of tooth seeds, particle agglomeration degree of chewable beverages prepared at different temperatures, gel elasticity of tooth seeds and hydration time were measured.

Particle cohesion was measured by counting the number of teeth of two or more tooth seeds per unit area. Between 5 and 25 teeth were assigned A, 5 and 25 were C, respectively. The elasticity of the gel was measured with a flow rate meter (manufacturer: Sun Scientific Co., LTD, model name: MODEL COMPAC-100) under a condition of a compression rate of 10 mm / sec and a measurement temperature of 20 캜 with a 2 cm diameter plunger Respectively. The gel elasticity was + + when the elasticity was the highest with relative elasticity, and + when the elasticity was less than 80% ++. The hydration time was measured as the hydration time was judged to be fully hydrated when the state of water adsorption around the tooth seeds was dispersed in the form of grains without aggregation of the tooth seeds.

Comparative Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Temperature condition 10 ℃ 20 ℃ 40 ℃ 60 ° C Particle cohesion A B C C Gel elasticity + + ++ +++ Hydration time 30 minutes 6 hours 18 hours 24 hours

As a result, it took 30 minutes to hydrate at 10 ° C, and it was confirmed that the longer the hydration temperature, the longer it takes to hydrate. This suggests that as the hydration temperature increases, the seeding of the teeth becomes clumped and the hydration time becomes longer.

On the other hand, the elasticity of the gel was highest at a relatively high temperature of 60 ° C and the gel elasticity was the lowest at a temperature of 10 ° C.

That is, gelling the tooth seeds under one temperature condition can have both advantages and disadvantages. For example, when the tooth seeds are gelled only at a low temperature, they are dispersed well, but a chewable beverage having low elasticity is obtained. When the tooth seeds are gelled only at a high temperature, the elasticity is high, but aggregation occurs.

≪ Example 1 and Comparative Examples 5 and 6 >

Comparison of 1st and 2nd stage dispersion / hydration methods

According to the results of Example 1, when the dispersion and hydration were carried out at different stirring temperatures in the first, second and second stages, and when the dispersion and hydration were performed in the first stage, the hydration time, elasticity and degree of aggregation Respectively.

The manufacturing method of Example 1 and Comparative Examples 5 and 6 for comparing the first and second dispersion / hydration methods are as follows.

1) Example 1 (2-step configuration)

5% by weight of a raw material of tooth seed was added to purified water at 5 캜 and stirred at 120 rpm for 30 minutes to agitate tooth seed particles uniformly dispersed. Thereafter, when the tooth seeds were evenly dispersed, the mixture was heated to 65 DEG C and the stirring speed was lowered at 60 rpm, followed by stirring for 30 minutes. Then, 10% syrup liquid was added. After syrup liquid was added, it was sterilized at 85 ° C, then cooled, and cooled at a temperature of 10 ° C.

2) Comparative Example 5 (1 step composition)

5% by weight of a raw material of tooth seed was added to purified water at 5 캜 and stirred at 120 rpm for 30 minutes to agitate tooth seed particles uniformly dispersed. Thereafter, the stirring speed was lowered at 60 rpm and stirred for 30 minutes. Then, 10% syrup liquid was added. After syrup liquid was added, it was sterilized at 85 ° C, then cooled, and cooled at a temperature of 10 ° C.

3) Comparative Example 6 (1-step composition)

5% by weight of a raw material of tooth seed was added to purified water at 65 캜 and stirred at 120 rpm for 30 minutes to agitate the tooth seed particles uniformly dispersed. Thereafter, the stirring speed was lowered at 60 rpm and stirred for 30 minutes. Then, 10% syrup liquid was added. After syrup liquid was added, it was sterilized at 85 ° C, then cooled, and cooled at a temperature of 10 ° C.

Lump formation was measured by counting the number of teeth of two or more tooth seeds per unit area, with A being 5 or less, B being 25 or more, and C being 25 or more. The gel elasticity was measured using a 2 cm diameter plunger with a flow rate meter (manufacturer: Sun Scientific Co., LTD, model name: MODEL COMPAC-100) at a compression rate of 10 mm / sec and a measurement temperature of 20 캜 Respectively. The gel elasticity was + + when the elasticity was the highest with relative elasticity, and + when the elasticity was less than 80% ++. The hydration time was measured as the hydration time was judged to be fully hydrated when the state of water adsorption around the tooth seeds was dispersed in the form of grains without aggregation of the tooth seeds.

Manufacturing method Example 1 Comparative Example 5 Comparative Example 6 Gel Size (mm) 7.0 3.5 5.2 Elasticity +++ + ++ Lump formation A A C Hydration time 30 minutes 30 minutes 24 hours

As a result, it was confirmed that the gel size of Example 1 was 7.0 mm, Comparative Example 5 was 3.5 mm, and Comparative Example 6 was 5.2 mm, and that the gel size of the tooth sheet of Example 1 was the largest, ++, Comparative Example 5 was +, and Comparative Example 6 was ++, the highest elasticity of Example 1 was measured. Then, it was found that lump formation was as large as 5 or less for Example 1 and Comparative Example 5, and as large as 25 or more lumps for Comparative Example 6. Finally, it was confirmed that the hydration time of Example 1 was 30 minutes, that of Comparative Example 5 was 30 minutes, that of Comparative Example 6 was 24 hours, and Example 1 and Comparative Example 5 were hydrated within a short time.

Therefore, as shown in Table 2, it was confirmed that the production method of Example 1 is higher in elasticity, shorter in hydration time, and less in lump than the Comparative Examples 5 and 6.

Therefore, it can be understood that dividing the manufacturing method into two steps shortens the production time, and is effective in obtaining a chewable drink having good texture because of less aggregation and high elasticity.

≪ Example 2 >

Establishment of primary agitation temperature condition

Based on the results of Example 1, it was determined that it was preferable to prepare a chewable drink in two steps, and thus an experiment was conducted to establish a temperature condition in the first stirring.

The secondary agitation temperature was fixed at 65 占 폚, and the physical properties of the tooth seeds were evaluated at different primary agitation temperatures. Except for the primary agitation temperature, the other conditions are the same as in the manufacturing method of Example 1. [ The primary agitation temperature was 1 占 폚, 5 占 폚, 10 占 폚 and 15 占 폚, respectively.

Physical properties were measured by counting the number of aggregates of two or more tooth seeds per unit area and the gel elasticity was measured with a 2 cm diameter plunger at a compression rate of 10 mm / Manufactured by Sun Scientific Co., LTD, model name: flowmeter MODEL COMPAC-100). The hydration time was measured as the hydration time was judged to be fully hydrated when the state of water adsorption around the tooth seeds was dispersed in the form of grains without aggregation of the tooth seeds.

As a result, it was confirmed that the lump formation degree was similar to other temperature conditions at 1 캜, but the hydration time was further increased. Therefore, it is judged that the optimum temperature for the primary agitation is a temperature of 2 to 10 캜, and more preferably, dispersion is most efficiently performed at 5 캜.

Therefore, the tooth seed can be most efficiently dispersed at a temperature of 2 to 10 占 폚 or less.

≪ Example 3 >

Establishment of secondary agitation temperature condition

Based on the results of Example 1, it was determined that it is preferable to produce a chewable drink in two stages. Therefore, an experiment was conducted to establish a temperature condition in the second stirring.

The primary agitation temperature was fixed at 5 캜, and the physical properties and sensory acceptability of the tooth seeds were evaluated according to the secondary agitation temperature. Except for the secondary agitation temperature, the other conditions are the same as in the manufacturing method of Embodiment 1. [ The primary agitation temperatures were 50 ° C, 55 ° C, 60 ° C, 65 ° C and 70 ° C, respectively.

Physical properties were measured by counting the number of aggregates of two or more tooth seeds per unit area and the gel elasticity was measured with a 2 cm diameter plunger at a compression rate of 10 mm / Manufactured by Sun Scientific Co., LTD, model name: flowmeter MODEL COMPAC-100). The hydration time was measured every 10 minutes and the hydration time was measured by judging that hydration was fully achieved when the volume increased to the maximum.

As a result, a gelated tooth seed having a high gel elasticity was obtained in the shortest time at 65 ° C. On the other hand, the gel elasticity was decreased due to the relatively low temperature at 50 캜, and the hydration time was long due to the high temperature at 70 캜. Thus, it is possible to hydrate the tooth seed most efficiently at a temperature of 55 to 65 占 폚 or lower.

≪ Comparative Examples 7 to 9 &

In order to compare the product characteristics, sensory preference degree and completion rate with the chewable beverage products produced by the manufacturing method of Example 1, chewable beverages were prepared by the manufacturing methods of Comparative Examples 7 to 9. The respective production methods are as follows.

Comparative Example 7

5% by weight of the raw material of the tooth seed and 10% by weight of the syrup liquid were added to purified water at 25 ° C and stirred at 120 rpm to stir the tooth seed particles uniformly dispersed. Thereafter, when the tooth seeds were evenly dispersed, the mixture was heated to 65 DEG C and the stirring speed was lowered at 60 rpm, followed by stirring for 30 minutes. It was then sterilized at 85 캜 and then cooled at a temperature of 10 캜.

Comparative Example 8

5% by weight of a raw material of tooth seed was added to purified water at 25 캜 and stirred at 120 rpm to stir the tooth seed particles so as to disperse evenly. Thereafter, when the tooth seeds were uniformly dispersed, the mixture was heated to 65 DEG C, 10 wt% of syrup solution was added, and stirred at 60 rpm for 30 minutes at a stirring speed. It was then sterilized at 85 캜 and then cooled at a temperature of 10 캜.

Comparative Example 9

5% by weight of a raw material of tooth seed was added to purified water at 25 캜 and stirred at 120 rpm to stir the tooth seed particles so as to disperse evenly. Thereafter, when the tooth seeds were uniformly dispersed, 10% by weight of the syrup liquid was added, and 0.02% of gellan gum was further added to disperse the tooth seed material evenly, followed by stirring at 60 rpm at a stirring speed for 30 minutes. It was then sterilized at 85 캜 and then cooled at a temperature of 10 캜.

<Example 4>

Comparison of product characteristics according to manufacturing method

In Example 5, the product characteristics according to the manufacturing methods of Comparative Examples 7 to 9 and Example 1 were compared. Product characteristics were compared with the gel size, gel strength, yield and lump formation.

The gel size was measured by measuring the diameter of the tooth seed particles in mm. The gel strength was measured with a flow meter (manufactured by Sun Scientific Co., Ltd.) under a condition of a plunger of 2 cm diameter and a measurement temperature of 20 캜 at a compression rate of 10 mm / sec. , LTD, model name: flowmeter MODEL COMPAC-100). The filtration rate was obtained by separating the liquid and the tooth seed using a 2 mm size filter net and measuring the weight of the filtrate (i.e., the filtration rate = 100 * filtrate weight / total weight of the beverage). In addition, lump formation was measured by counting the number of teeth of two or more tooth seeds per unit area, giving ++ for 5 or less, ++ for 5 to 25 or +++ for 25 or more teeth.

The present example is shown as an average value after three trials in total, and the overall experiment was performed by a blind test.

Manufacturing method Example 1 Comparative Example 7 Comparative Example 8 Comparative Example 9 Gel Size (mm) 6.0 ± 1.5 3.2 ± 1.1 4.5 ± 1.4 6.4 ± 1.2 Gel strength +++ + ++ +++ Completion rate 19% 42% 31% 10% Lump formation + ++ +++ +

As a result, product characteristics were shown as shown in Table 3 above. The gel size was 6.0 ± 1.5 mm in Example 1 (see Fig. 2 right tooth seed), and Comparative Examples 7 and 8 were 3.2 ± 1.1 mm and 4.5 ± 1.4 mm (see Fig. 2, left tooth side). On the other hand, Comparative Example 9 exhibited a maximum gel size of 6.4 ± 1.2 mm, which was similar to Example 1.

The gel strengths of Comparative Examples 7 and 8 were + and ++, respectively. On the other hand, in Example 1 and Comparative Example 9, gel strength was +++, and Example 1 showed gel strengths comparable to Comparative Example 9 in which gellan gum was used. Therefore, it can be seen that the tooth seed according to the manufacturing method of Example 1 has high strength and has a property of chewing like jelly.

The completion rate was 19% for Example 1, 42% for Comparative Example 7, 31% for Comparative Example 8, and 10% for Comparative Example 9. The completion rate was measured relatively low in Example 1, and it can be said that the tooth seed was sufficiently gelated.

Agglomeration was easily observed in Comparative Example 7 and Comparative Example 8 (see Fig. 3). However, the production method of Example 1 in which the stirring was constantly hardly found any agglomerates. On the other hand, in Comparative Example 9, gellan gum was added in order to disperse the raw material uniformly, but it was found to be more lumpy than Example 1 in which gellan gum was not added.

That is, it can be seen that the manufacturing method of Example 1 is a method of manufacturing the most effective chewable beverage of the above-mentioned embodiment because the gel has a high strength (elasticity) and a small tooth cluster.

&Lt; Example 5 >

Sensitivity symbol according to manufacturing method

In this Example 6, the sensory preference charts according to the production methods of Comparative Examples 7 to 9 and Example 1 were compared. The sensory preference scale was evaluated on six items consisting of total likelihood, appearance preference, chewiness, richness, topping, and satiety feeling. In addition, the texture strength and the intensification strength were measured by the method of measurement (measured by a 7-point scale, with 1 point being very low to 4 points (average) to 7 points (very strong)).

The participants were not informed in advance, and the preference scale was measured on a 7 point scale (1 point (very negative) ~ 4 points (average) ~ 7 points (very positive)).

Manufacturing method Example 1 Comparative Example 7 Comparative Example 8 Comparative Example 9 Overall likelihood 6.5 2.3 4.5 5.1 Appearance 6.5 2.1 4.1 6.5 Chewiness 6.8 1.8 3.6 4.5 Rich feeling 6.1 3.1 3.9 4.8 End 6.4 3.7 4.0 3.8 Satiety 6.2 4.9 5.5 6.0 Total score 38.5 17.9 25.6 30.7

As a result, the sensory preference degree was evaluated as shown in Table 4 above. In the case of Example 1, the sensory preference score was the highest with a total score of 38.5, and in particular, the sensory preference was better in chewiness and chewing than in Comparative Example 9 in which gellan gum was applied. It was confirmed that when the gum was applied, the gel strength was increased due to the strong gel-forming ability, which had a negative effect.

Manufacturing method Example 1 Comparative Example 7 Comparative Example 8 Comparative Example 9 Texture strength 5.1 2.0 3.7 7.0 Rich intensity 4.6 2.5 3.9 6.5

Table 5 shows the results of evaluating the texture strength and the richness intensity. Example 1 and Comparative Example 9 showed higher texture strength and richness. However, the sense of texture and richness of Comparative Example 9 was increased too much and was evaluated to be negative in the sensory evaluation.

&Lt; Example 6 >

Comparison of completion rate according to manufacturing method

If the product becomes highly denatured after the product is produced, it becomes impossible to provide a consistent product. Therefore, an experiment was conducted to compare the completion rates according to the manufacturing methods of Comparative Examples 7 to 9 and Example 1. [

The chewable beverage containing the tooth seeds prepared according to the manufacturing method of Example 1 and Comparative Examples 7 to 9 was tested. The filtration rate was determined by dividing the liquid and the tooth seed using a 2 mm size filter net and then weighing the filtrate (I.e., percent complete = 100 * filtrate weight / total drink weight). The completion rate immediately after the preparation was measured, and the completion rate after 30 days at 40 占 폚 was measured.

Manufacturing method Example 1 Comparative Example 7 Comparative Example 8 Comparative Example 9 Completion rate (%) 19 42 31 10 (%) After 30 days at 40 ° C 24 62 51 13

As a result, as shown in Table 6, the completion rate immediately after commercialization was 19% for Example 1, 42% for Comparative Example 7, 31% for Comparative Example 8, and 10% for Comparative Example 9. On the other hand, the percentage of completion after 30 days at 40 占 폚 was 24% in Example 1, 62% in Comparative Example 7, 51% in Comparative Example 8, and 13% in Comparative Example 9. That is, Comparative Example 9 increased by 3%, Example 1 increased by 5%, and Comparative Examples 7 and 8 increased by 20%.

Significant changes in the completion rate after commercialization mean that they do not produce consistent products. That is, Comparative Examples 7 and 8 showed a 20% increase in completion rate, indicating that the product was highly denatured during its lifetime. On the other hand, Comparative Example 9 and Example 1 show a relatively small yield percentage change, indicating that the content characteristics of the product do not change greatly, and that a consistent product can be produced.

INDUSTRIAL APPLICABILITY As described above, the preparation method of the present invention can produce a chewable drink having excellent physical properties by applying gel to omega-3 and dietary fiber-rich tooth seeds as a round shape without using additives such as a thickener and a gelling agent. The omega-3 chewable beverage of the present invention has an excellent gel strength and inhibits the elution of the content, thereby maintaining the omega-3 content for a long time and also having an excellent chewiness. Therefore, it is possible to provide a diet- But can be used as an omega-3 health food for the purpose of prevention and improvement of excellent haemophilia having excellent palatability.

Claims (6)

(a) introducing the tooth seed into purified water and firstly stirring at a temperature of 2 to 10 ° C for 30 to 60 minutes to disperse the tooth seed;
(b) heating the dispersed tooth seed of step (a) and secondarily stirring at a temperature of 55 to 65 ° C for 30 to 60 minutes to hydrate and swell the tooth seed;
(c) sterilizing the tooth seed hydrated and swollen by the step (b); And
(d) cooling and filling the sterilized tooth seed by the step (c).
delete delete The method of manufacturing a chewable drink according to claim 1, further comprising the step of adding a syrup liquid after step (b).
The method of manufacturing a chewable drink according to claim 1, wherein the beverage does not contain a thickening agent or a gelling agent.
A chewable drink comprising a tooth-seed produced by the method of any one of claims 1 to 5.

Images