KR101752197B1 - Manufacturing method of infant formula containing vegetable docosahexaenoic acid - Google Patents

Abstract

More particularly, the present invention relates to a process for preparing a crude formula containing vegetable DHA, and more particularly, to a process for preparing a crude formula containing vegetable DHA, The present invention provides a method for preparing a DHA-containing preparation containing vegetable DHA, which is improved in the taste and palatability of the formula, And a method for producing milk powder.

Description

Technical Field [0001] The present invention relates to a method for preparing a formulated milk powder containing vegetable DHA,

More particularly, the present invention relates to a process for preparing a crude formula containing vegetable DHA, and more particularly, to a process for preparing a crude formula containing vegetable DHA, The present invention provides a method for preparing a DHA-containing preparation containing vegetable DHA, which is improved in the taste and palatability of the formula, And a method for producing milk powder.

In modern society, the number of children aged 0 ~ 3, which is the main consumer of powdered milk, is continuously decreasing due to the declining fertility rate. This is why more and more consumers are looking for better products that can improve the symptoms of infant colic, vomiting, crying, insomnia, etc. when taking milk powder.

Infant formula is generally produced by using milk protein of ruminants such as dairy cows and goats as the main protein source and making fat, carbohydrate, vitamins, minerals and the like similar to breast milk in addition to proteins. The infant formula is classified into infant formula and growth formula. For infant formula, protein extracted from isolated soybean protein or other food is used as a protein source and nutrients such as minerals and vitamins are added so as to be suitable for normal growth and development of infant It can be prepared in powder or liquid form for breast milk substitution. In addition, the preparation formula for growth can be prepared in powder or liquid form by adding nutrients such as minerals and vitamins necessary for normal growth and development of infants after 6 months of age with protein containing foods such as isolated soybean protein.

Omega 3 fatty acid protects cells in the body, maintains cell structure, helps smooth metabolism, inhibits blood membrane formation, and promotes and strengthens bone formation. These types of omega-3 fatty acids include alpha-linolenic acid (ALA), docosahexaenoic acid (DHA) and eicosatetraenoic acid (EPA).

In particular, docosahexaenoic acid (hereinafter referred to as DHA) is a type of polyunsaturated fatty acid that activates brain development in the human body, lowers the cholesterol content in the blood, and is well known as a major component of brain cell membranes. Such DHA can be absorbed into the body through the ingestion of food containing DHA since there is no enzyme required for self-biosynthesis in the human body.

Recently, however, consumers are not aware of the consumption of animal DHA because there is not much controversy about the problem of stability of marine products due to sea pollution caused by toxic waste such as mercury and dioxin or Japanese radioactivity.

On the other hand, the conventional milk powder is subjected to a first preheating step at 5 to 20 ° C, a second preheating step at 20 to 35 ° C, a third preheating step at 35 to 50 ° C, The solid content was first concentrated from 21 wt% to 25-30 wt%, and concentrated through a process of concentrating the solid content to 30-50 wt% through the second to third preheating step. However, such a conventional concentration and concentration process has a disadvantage in that not only the process steps are complicated, but also the process cost is increased and the production efficiency is decreased.

Therefore, as interest in the development of infants' intelligence increases, it is necessary to develop milk powder that can improve the stability and malt taste of milk powder containing DHA and reduce the process steps and increase the production efficiency.

The present inventors have found that, instead of conducting the concentration process after the raw material blending in the usual manufacturing process of compounding, sterilizing, concentrating, drying, filling and packing the powdered milk which is conventionally performed, the inventor concentrates the high concentration in the raw material blending step, And the addition of the vegetable DHA to improve the palatability of the milk powder to improve the palatability and the product stability. Thus, the present invention was completed.

It is therefore an object of the present invention to provide a process for preparing crude formula which is improved in fermentation taste and the like, and is improved in production efficiency and product stability.

The present invention provides a method for preparing a first mixture comprising vegetable DHA, crude oil, lactose and dextrin, wherein the first mixture is concentrated to a solids content of 46 to 56 wt%; Sterilizing the first mixture; Preparing a second mixture comprising water-soluble vitamins and minerals; Sterilizing the second mixture; Mixing the first mixture and the second mixture to prepare a formulated milk powder mixture; Preheating, sterilizing and homogenizing the prepared formula milk powder; And drying and filling the homogenized formulated milk powder mixture. The present invention also provides a method for producing a formulated milk powder containing vegetable DHA.

The addition of vegetable DHA according to the present invention improves the taste and palatability of the formula by reducing the odor of odor of milk powder by adding vegetable DHA, which makes it easy to drink when consumed, and at the same time, It can improve the stability of products from various marine pollutants such as, and it is effective to improve the brain of infants and young children.

In addition, in the general manufacturing process of raw milk powder, sterilization, concentration, drying, filling, and packaging, instead of conducting the concentration process after the raw material blending, high concentration concentrates are applied in the raw material blending stage to simplify the manufacturing process steps, Reducing raw material costs.

Fig. 1 is a schematic view schematically showing a method of producing a formula milk according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to one embodiment.

The present invention provides a method for preparing a formulated milk powder containing vegetable DHA, comprising the steps of: preparing a first mixture containing vegetable DHA, crude oil, lactose and dextrin, and having a solid content of 46 to 56% by weight; Sterilizing the first mixture; Preparing a second mixture comprising water-soluble vitamins and minerals; Sterilizing the second mixture; Mixing the first mixture and the second mixture to prepare a formulated milk powder mixture; Preheating, sterilizing and homogenizing the prepared formula milk powder; And drying and filling the homogenized formula-containing milk powder mixture.

The first mixture may contain 0.001 to 1.5 parts by weight of the vegetable DHA, 8 to 12 parts by weight of the crude oil, 6 to 10 parts by weight of the lactose and 1 to 5 parts by weight of the dextrin. Specifically, the above-mentioned vegetable DHA is advantageous in that it is produced by biosynthesis of fresh water of nature, plankton and seaweed inhabited in seawater, and is highly stable. At this time, if the content of the vegetable DHA is more than 1.5 parts by weight, the flavor of the final product may be reduced due to the peculiar taste of DHA, and the manufacturing cost may increase, which may increase the burden on the consumer. The first mixture may further comprise at least one trace ingredient selected from the group consisting of protein, carbohydrate, whole milk powder, skim milk powder, oligosaccharide, whey protein powder, refined salt and fat soluble vitamin.

In the step of preparing the first mixture, vegetable DHA, crude oil, lactose and dextrin may be mixed and emulsified in a vacuum to prepare a first mixture in which the solid content is concentrated to 46 to 56%. Here, the concentration and mixing process is a process that must be carried out in the powdered milk production process because the air content is reduced in the particles of the raw material in which the powdered milk is normally blended to form a powder having a large particle size, thereby increasing the storage period.

Specifically, the concentrated mixture may have a high total solids content and a high viscosity to increase the particle size of the milk powder. In this case, when the concentration process is omitted or when the solid content is less than 46 wt%, the moisture content is high, Is consumed too much energy to cause economic loss, and when it is dried directly without concentrating, it may cause browning of browning powder and deteriorating quality such as agglutination. On the other hand, when the solid content of the first mixture is more than 56% by weight, the viscosity of the raw materials increases, drying is not performed well in the drier, and injection is difficult during spraying, which may lower production efficiency. . It is more preferable that the solid content is concentrated and mixed at a high concentration of 48 to 52%. Such a concentrated and mixed first mixture can simplify the manufacturing process steps compared to the conventional process of concentrating while being subjected to various preheating steps, and can increase production efficiency and reduce raw material costs. Also, the above-mentioned concentration and mixing may be performed by dissolving the raw materials in preparation water at 90 ° C to prepare a first mixture, wherein the final temperature of the first mixture is preferably 50 to 70 ° C. More preferably 60 ° C.

In the step of sterilizing the first mixture, sterilization is preferably performed at 60 to 85 ° C for 30 seconds to 2 minutes for microbial stability. More preferably at a temperature of 75 to 82 DEG C for 55 to 63 seconds.

The second mixture may contain 0.01 to 0.1 parts by weight of the water-soluble vitamin and 0.1 to 2 parts by weight of the mineral as a powdered milk ingredient having poor heat stability. The water soluble vitamins and minerals may also be formulated with a mixed preparation to enhance the process efficiency of the product. At this time, the temperature of water for preparing the second mixture is preferably 50 to 60 ° C.

In the step of sterilizing the second mixture, sterilization is preferably performed at a temperature of 60 to 85 캜 for 10 seconds to 1 minute for microbial stability. More preferably at a temperature of 75 to 82 DEG C for 20 to 30 seconds.

In the step of preparing the formulated milk powder, the first mixture and the second mixture may be mixed at a weight ratio of 90-80: 10-20. Specifically, when the weight ratio of the mixture is out of the range, the mixing time may be delayed or the efficiency of the mixing and concentration process may be decreased. More preferably 82 to 88: 12 to 18 by weight.

In the step of preparing the formulated milk powder, the prepared milk powder blend may be performed at a temperature of 55 to 70 ° C. Concretely, if the temperature of the compounding liquid is lower than 55 ° C, it may be affected by microorganisms. If the temperature of the compounding liquid is higher than 70 ° C, the economical efficiency of the manufacturing process such as steam supply for maintaining a high temperature may be lowered.

In the step of preheating the prepared formula, it is preferable to sterilize at a preheating temperature of 60 to 70 ° C for 20 to 30 seconds. After the preheating step, the homogenization process may be performed under a pressure of 200 to 350 bar.

In the step of drying and filling the homogenized formula powdered milk, spraying and drying the blended liquid, and adding the lactic acid bacteria to the product to fill the product, may be carried out by a conventional manufacturing process in the art. The spray drying may be a series of continuous processes in which the liquid in the drier is simultaneously atomized by setting the controlled blowing temperature and the drying temperature to convert the concentrated oil to powdered milk. In addition, the above-described process is a process in which a raw material is mixed and then the solid content is concentrated by 40 to 50% while passing through a concentrator.

Therefore, by adding the vegetable DHA according to the present invention, the flavor and palatability such as taste can be improved by reducing the flavor of the milk powder, so that it is easy to drink when consumed, and at the same time, mercury, dioxin, toxic waste It can increase the stability of the product from various marine pollutants such as water, and it is effective to improve the brain of infants and young children.

In addition, in the general manufacturing process of raw milk powder, sterilization, concentration, drying, filling, and packaging, instead of conducting the concentration process after the raw material blending, high concentration concentrates are applied in the raw material blending stage to simplify the manufacturing process steps, Reducing raw material costs.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited by the following Examples.

Example  1: Vegetable DHA ≪ / RTI >

8.0 parts by weight of lactose, 4.0 parts by weight of mixed vegetable oil, 10.0 parts by weight of crude oil, 2.0 parts by weight of dextrin, 0.1 part by weight of vegetable DHA and a trace amount of material commonly used in the art were added to 100 parts by weight of preparation water at 90 DEG C, Mixing and emulsification in a vacuum state so as not to occur, so that the solid content was concentrated and mixed at a high concentration of 50% by weight to prepare a first mixture. The other trace materials were those which are commonly used in the art. The first mixture was sterilized at 78 DEG C for 58 seconds. Then, 0.05 parts by weight of water-soluble vitamin and 0.3 parts by weight of minerals were mixed with water for preparation at 55 ° C to prepare a second mixture. The second mixture was sterilized at 78 DEG C for 24 seconds. Then, the first mixture and the second mixture were mixed at a weight ratio of 85:15 to prepare a formulated milk powder mixture. After the pre-heating, sterilization and homogenization steps conventionally practiced in the art are conducted, the mixed liquid is spray dried, and then the lactic acid bacteria are added to the product to prepare a powdered vegetable DHA-containing preparation Milk powder was obtained.

Comparative Example  1: Animal DHA ≪ / RTI >

The preparation was carried out in the same manner as in Example 1 except that an animal DHA raw material was used instead of the DHA raw material to prepare a formulated milk powder.

Comparative Example  2: Manufacture of formulated milk by a common formulation

The crude milk powder was prepared from the same raw materials used in Example 1 as the raw milk preparation process, the sterilization process, the concentration process, the drying process and the filling process.

Experimental Example : Sensory evaluation

Twenty panelists were selected for the prepared milk powder prepared in Example 1 and Comparative Examples 1 and 2, and the sensory score was measured by the Sensory Score Sheet method. The taste and overall acceptability of the sensory test were evaluated using a 9-point rating method. The results are shown in Table 1 below.

division flavor Overall likelihood Example 1 7.6 ± 0.8 7.6 ± 0.7 Comparative Example 1 6.4 ± 0.7 6.5 ± 0.8 Comparative Example 2 6.6 ± 0.8 6.7 ± 0.7 Taste (bad taste) and liking rating criteria: out of 9

 As shown in the above Table 1, the crude formula which was concentrated at a high concentration in Example 1 showed high taste (control of the bad taste) and overall acceptability. On the other hand, the prepared milk powder prepared in Comparative Examples 1 and 2 had relatively low scores on the taste (control of bad taste), and the overall acceptability was low.

Thus, it was confirmed that the prepared formula prepared in Example 1 reduced the irritation upon ingestion of beverages, facilitated drinking, and increased taste and palatability to increase consumer preference.

Therefore, by adding the vegetable DHA according to the present invention, it is possible to reduce the maltose-specific odor of milk powder and improve the taste and tastiness such as palatability, so that it is easy to drink without any feeling of rejection upon ingestion, .

In addition, in the general manufacturing process of raw milk powder, sterilization, concentration, drying, filling, and packaging, instead of conducting the concentration process after the raw material blending, high concentration concentrates are applied in the raw material blending stage to simplify the manufacturing process steps, Reducing raw material costs.

Claims (6)

Preparing a first mixture comprising vegetable DHA, crude oil, lactose and dextrin, wherein the first mixture is concentrated to a solids content of 46 to 56% by weight;
Sterilizing the first mixture at a temperature of 60 to 85 캜 for 30 seconds to 2 minutes;
0.01 to 0.1 part by weight of a water-soluble vitamin and 0.1 to 2 parts by weight of a mineral;
Sterilizing the second mixture at a temperature of 60 to 85 DEG C for 10 seconds to 1 minute;
Mixing the first mixture and the second mixture at a weight ratio of 90: 80: 10 to 20 to prepare a prepared milk powder mixture;
Preheating, sterilizing and homogenizing the prepared formula milk powder; And
Drying and filling the homogenized formula milk powder;
Lt; / RTI >
Wherein the first mixture contains 0.001 to 1.5 parts by weight of the vegetable DHA, 8 to 12 parts by weight of the crude oil, 6 to 10 parts by weight of the lactose and 1 to 5 parts by weight of the dextrin. ≪ / RTI >
delete The method according to claim 1,
Wherein the first mixture further comprises at least one trace ingredient selected from the group consisting of protein, carbohydrate, whole milk powder, skim milk powder, oligosaccharide, whey protein powder, refined salt and fat soluble vitamin. Method of manufacturing milk powder.
delete delete The method according to claim 1,
Wherein the temperature of the prepared formula milk powder is 55 to 70 ° C in the step of preparing the prepared formula milk powder.

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