KR102431821B1 - A beverage composition comprising oil, maltodextrin and pectin and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a beverage composition comprising oil, maltodextrin and pectin and to a manufacturing method thereof. According to the beverage composition and the manufacturing method according to one aspect, a stable formulation that can withstand high-temperature and high-pressure sterilization is provided to be applicable to various packages. In addition, by forming protective colloids with pectin without using an emulsifier, the oil is dispersed to suppress the precipitation of bioactive substances supported in the oil through crystal formation in a liquid phase, and to relieve the discomfort during ingestion. In addition, there is an effect of reducing the manufacturing time and securing economic feasibility by simplifying manufacturing processes.

Description

Beverage composition comprising oil, maltodextrin and pectin, and a manufacturing method thereof

The present invention relates to a beverage composition comprising oil, maltodextrin and pectin and a method for preparing the same.

Food powders are popular with consumers because they provide an economical, fast and simple way to prepare foodstuffs or beverages. The powder is also hydrated with a fluid, optionally mixed with other ingredients, subjected to further processing and used in manufacturing processes as an intermediate ingredient to form food and beverage products marketed to the consumer.

However, many commercially available powders tend to form agglomerates together when mixed with a fluid such as hot water, so that they are not evenly dispersed in the fluid. For example, when powder is added to a fluid, the powder often aggregates rather than disperses in the fluid and floats on top of the fluid or settles to the bottom as a lump.

Therefore, when an oil-friendly physiologically active substance is added to a beverage, the dispersion is not even, so a sense of heterogeneity is often felt when ingested.

However, water-insoluble physiologically active substances are vulnerable to external environments such as light, oxygen, or heat, and they form crystals in aqueous solution, making it difficult to apply to liquid products. In addition, when an encapsulation method such as liposome formation is applied, there is a problem that the analysis content cannot be properly calculated by the public health functional food analysis method. Also, it was difficult to apply various emulsification techniques because crystals were formed and precipitated.

In the beverage manufacturing process, the above disadvantages may cause a problem of delaying the processing by adding cost and complexity to the manufacturing system. In order to solve this problem, starch, flow aids and other emulsifiers have been used to improve dispersibility and fluidity. However, in the case of adding oil-soluble components in existing food and beverages, in order to make a stable product using an emulsifying system using an emulsifier, the components of the emulsifier, thickener, pH, and sterilization system must be configured in detail according to the oil-soluble component, Accordingly, there was a problem in that the development period was extended and the required production equipment was different depending on the formulation to be produced. And the use of synthetic additives such as synthetic emulsifiers is increasing consumers' anxiety, and natural emulsifiers have poor emulsification power and dispersion stability compared to synthetic emulsifiers, making them difficult to apply to beverage commercialization. In addition, when liposomes are formed through encapsulation technology, stability is lowered in the process of hydrating and processing liposomed raw materials. It still exists.

Accordingly, the present inventors have developed a formulation that can disperse the water-insoluble material without the use of an emulsifier to solve this problem, and is not easily decomposed by the external environment through this. The invention was completed by developing a stable formulation that enables analysis of health functional foods even when physiologically active substances are supported in the formulation, has little loss of active ingredients, and has no inconvenience in ingestion.

One aspect is to provide an oil-dispersed beverage composition comprising oil, maltodextrin and pectin.

Another aspect is (1) dispersing the oil in maltodextrin to prepare an oil and maltodextrin complex, (2) preparing an aqueous pectin solution, and (3) dispersing the oil and maltodextrin complex in an aqueous pectin solution to pectin It is to provide a method for preparing an oil-water dispersion beverage composition comprising the step of forming a protective colloid.

One aspect is to provide an oil-dispersed beverage composition comprising oil, maltodextrin and pectin.

According to one embodiment, the oil-dispersed beverage composition may further include a physiologically active material.

As used herein, the term "bioactive substance" refers to a compound that promotes or inhibits the metabolism of an organism. These physiologically active substances enhance immunity, reduce cholesterol in the blood, and prevent heart disease, and have therapeutic or preventive effects on various diseases. Examples of the physiologically active substance include nucleic acids such as peptides, proteins, DNA and RNA, sugars, glycoproteins, and other high molecular weight or low molecular weight compounds.

The physiologically active substance is coenzyme Q10, retinol, tocopherol, astaxanthin, lutein, omega 3, gamma-linolenic acid, octacosanol, alkoxyglycerol. (alkylglycerol), conjugated linoleic acid (conjugated linoleic acid), and may be at least one selected from the group consisting of phytochemicals, but is not limited thereto.

As used herein, the term "coenzyme Q10 (CoQ10, CoQ10)" is a coenzyme used to make energy necessary for our body. Substances that are closely related to creation. The coenzyme Q10 is a fat-soluble quinone compound having a yellow or orange color, odor or taste, and similar properties to vitamins, and is a physiologically active substance soluble in oil. In addition, the coenzyme Q10 plays an important function in generating energy in the mitochondria in the cell, and occupies 95% of the cell energy. In addition, coenzyme Q10 helps the decomposition and digestion of food, helping the mitochondria take fat and sugar from the food and convert it into cellular energy. This facilitates the flow of metabolism and helps improve cardiovascular health, heart health, and recovery from muscle and tissue fatigue. Coenzyme Q10 is used as a functional raw material for health functional food that can help antioxidants and reduce high blood pressure. If coenzyme Q10 is insufficient, energy production is not smooth and the body's vitality is lowered. In addition, coenzyme Q10 has low solubility in aqueous solution, low bioavailability upon oral ingestion, sensitivity to light and oxygen, and destabilization at low pH, for example, pH 1-2.

The oil may be an edible oil.

As used herein, the term “edible oil” means non-toxic and consumable oil. Edible oils may preferably provide health benefits. Edible oils are triglyceride compositions that are typically liquid within a temperature range of 0° C. to 25° C. at atmospheric pressure. The oils are generally hydrophobic and may be obtained from natural sources such as vegetable or animal oils.

According to one embodiment, the vegetable oil is argan oil, amaranth oil, apricot seed oil, artichoke oil, babassu palm oil, borneo tallow nut oil, gourd oil, buffalo gourd oil, borage oil, flaxseed oil Oil, carob oil, poppy seed oil, ben oil, sesame oil, mushroom oil, hazelnut oil, safflower oil, sunflower oil, canola oil, peanut oil, soybean oil, rice bran oil, rapeseed oil, palm kernel oil, cottonseed oil, safflower oil , corn oil, palm oil, olive oil, coconut oil, cocoa oil, evening primrose oil, palm kernel oil, almond oil, jojoba oil, avocado oil, may be at least one selected from the group consisting of walnut oil and castor oil, but is not limited thereto. does not

The animal oil may be at least one selected from the group consisting of krill oil, squalene, squalane, egg yolk oil, mink oil, beef tallow, lard, brisket, chicken oil, pupa oil and fish oil, but is not limited thereto.

The fish oil is pollack oil, bonito oil, sardine oil, tilapia oil, tuna oil, sea bass oil, halibut oil, marlin oil, barracuda oil, cod oil, herring oil, sardine oil, It may be at least one selected from the group consisting of squid oil, cuttlefish oil, octopus oil, whale oil, anchovy oil, smelt oil, herring oil, mackerel oil, salmon oil, tuna oil and shark oil.

As used herein, the term "maltodextrin" is a hydrolyzed starch unit of α-D-glucose, which is mainly bound by glycosidic (1 → 4) bonds. As a hydrolysis product of starch, maltodextrin can consist of sugars, mainly D-glucose, maltose and a series of mixtures of oligosaccharides and polysaccharides.

The maltodextrin may be at least one selected from the group consisting of tapioca maltodextrin, dent corn maltodextrin, waxy corn maltodextrin, and potato maltodextrin.

The maltodextrin may be water-insoluble maltodextrin. As used herein, the term “water-insoluble” refers to a property of being hardly soluble in water or soluble in a very small amount. Accordingly, the water-insoluble maltodextrin refers to maltodextrin having an effect of blocking the active ingredient from the external aqueous phase system, and the water-insoluble maltodextrin includes all maltodextrins having water-insoluble properties. The maltodextrin has a property of being precipitated when mixed with water, and when the oil is encapsulated, the oils are adsorbed and encapsulated in the matrix part in the maltodextrin. Therefore, when oil is encapsulated in water-insoluble maltodextrin, the oil is precipitated in an encapsulated state without ejection.

The water-insoluble maltodextrin may have a glucose equivalent (DE) of 0.01 to 20. In addition, the oil adsorbable in the water-insoluble maltodextrin may be 0.01 to 60% by weight based on the weight of the water-insoluble maltodextrin.

According to one embodiment, the water-insoluble maltodextrin may be tapioca maltodextrin.

As used herein, the term “pectin” refers to a polysaccharide containing about 300 to 1,000 monosaccharide units. Pectin is found in the cell wall of most plants, such as vegetables and fruit plants, and the main monosaccharide unit of pectin is the D-galacturonic acid group. Typically, the molecular weight of pectin is about 50,000 to 150,000 daltons, and the D-galacturonic acid group of the polysaccharide can be esterified with a methyl group. And pectin can be classified by the degree of esterification (DE) indicating the degree of esterification of the D-galacturonic acid group. The DE is a numerical value (%) indicating the ratio of esterified galacturonic acid carboxyl groups in the total galacturonic acid, and high methoxyl (HM) pectin has a DE of 50% or more, while low methoxyl : LM) pectin has a DE of less than 50%. The pectin may be high methoxyl esterified pectin, low methoxyl esterified pectin, or low methoxyl amide pectin.

According to one embodiment, the beverage composition may further include a thickener.

The thickener may be at least one selected from the group consisting of agar, xanthan gum, locust bean gum, gelatin, carrageenan, guar gum, gellan gum, alginic acid, pectin, gum arabic, carboxymethylcellulose, methylcellulose, hemicellulose and cellulose, but this not limited

The locust bean gum is a high molecular weight hydrocolloid polysaccharide, mainly composed of galactose and mannose units linked through glycosidic bonds, which can be chemically described as galactomannan. It is dispersed in hot or cold water to form a sol having a pH of 5.4 to 7.0, which can be converted to a gel by the addition of a small amount of sodium borate.

The cellulose is a component constituting the cell wall of plants together with pectin, and improves the dispersion stability of pectin, and as an insoluble dietary fiber, it has effects such as improving bowel movements, suppressing postprandial blood sugar rise and providing a feeling of satiety, and decomposition of active ingredients by light It can be used as a suspending agent.

The content of the bioactive material is 0.01 to 10% by weight, for example, 0.01 to 9% by weight, 0.01 to 7% by weight, 0.05 to 7% by weight, 0.05 to 5% by weight, 0.1 to 5% by weight relative to the total weight of the composition or 0.1 to 3% by weight.

The content of the oil is 0.01 to 15% by weight relative to the total weight of the composition, for example, 0.1 to 10% by weight, 0.05 to 10% by weight, 0.06 to 10% by weight, 0.08 to 10% by weight, 0.09 to 10% by weight, 0.1 to 10% by weight, 0.1 to 9% by weight, 0.1 to 8% by weight, 0.1 to 7% by weight or 0.1 to 5% by weight.

When the content of the oil and/or bioactive substance exceeds the above wt% (for example, when the bioactive substance exceeds 10 wt%, when the oil exceeds 15 wt%) maltodextrin complex is formed The high solid content makes it unsuitable for application to liquid products.

In addition, the content of the maltodextrin is 0.05 to 20% by weight, for example, 0.05 to 18% by weight, 0.06 to 16% by weight, 0.07 to 14% by weight, 0.08 to 12% by weight, 0.09 to 10% by weight relative to the total weight of the composition % or 0.1 to 10% by weight.

The content of the pectin is 0.3 to 10% by weight relative to the total weight of the composition, for example, 0.3 to 9% by weight, 0.3 to 8% by weight, 0.3 to 7% by weight, 0.3 to 6% by weight, 0.4 to 5% by weight, 0.4 to 4% by weight, 0.5 to 4% by weight or 0.5 to 3% by weight.

According to one embodiment, the aqueous dispersion beverage composition contains the maltodextrin and oil from 1.5 to 15: 1, for example, from 1.5 to 14: 1, from 1.5 to 13: 1, from 1.5 to 12: 1, from 1.5 to 11: It may be included in a weight ratio of 1 or 1.5 to 10: 1. The maximum applicable ratio of maltodextrin and oil may be 1.5:1.

The oil-water dispersion beverage composition may further include any one or more selected from the group consisting of a concentrate, a sweetener, an acidity regulator, a flavoring agent, a tissue improver, a preservative, a stabilizer, a nutritional enhancer, and a flavoring agent, but is not limited thereto. .

The acidity control agent may be citric acid or phosphoric acid, but is not limited thereto.

The citric acid can improve acidity by adjusting the acidity and pH of the product or play a role in inhibiting the growth of microorganisms, and phosphoric acid can play a role in suppressing by minimizing the effect on acidity, while lowering the pH to a desired level. have. Accordingly, the pH may be adjusted to 3-5, for example, 3.5 to 4.5. When the pH exceeds 5, there is a problem that the shelf life of the product is shortened as the environment is suitable for bacteria to grow. Therefore, there is a problem that it is difficult to act as a protective colloid.

In addition, for pH adjustment, acidity may be additionally adjusted by using the acid and its conjugate salt as a buffer. Specifically, sodium citrate, potassium citrate, sodium phosphate, potassium phosphate, or a mixture thereof may be used. The buffer may be effective in improving flavor in the final product and its diluted form.

The sweetener may be one or more selected from the group consisting of sugar, sugar substitute sweetener, high sweetener, and oligosaccharide in order to improve the sweetness of the beverage, but is not limited thereto. The type of sugar is not particularly limited, and may be, for example, white sugar, brown sugar, brown sugar, or functional sugar that lowers sugar absorption or lowers calories.

The sugar substitute sweetener may be one or more selected from the group consisting of fructose, tagatose, psychoose, glucose, xylose and mannose, but is not limited thereto.

The high sweetener may be a natural sweetener or a synthetic sweetener, the natural sweetener may be stevioside or revadioside, and the synthetic sweetener may be sucralose, acesulfame K, aspartame or sorbitol. Depending on the degree of sweetness achieved by using the high sweetener, a portion of the amount of sugar used may be substituted with dextrin.

The oligosaccharide may be a conventional oligosaccharide of fructooligosaccharide, galactooligosaccharide, isomaltooligosaccharide or maltooligosaccharide, but is not limited thereto.

The nutritional enhancer may be nicotinic acid amide, vitamin B1 hydrochloride, vitamin B2, vitamin B6 hydrochloride, vitamin C, vitamin D3, amino acid, or calcium pantothenate, but is not limited thereto.

The flavor is not particularly limited as long as it is an edible flavor, for example, drink flavor, strawberry flavor, vanilla flavor, chocolate flavor, green tea flavor, apple flavor, grape flavor, blueberry flavor, raspberry flavor, cranberry flavor, watermelon flavor, orange Fragrance, banana flavor, caramel flavor, pistachio flavor, milk flavor, yogurt flavor, lemon flavor, chestnut flavor, peanut flavor, coffee flavor, black tea flavor, melon flavor, grain flavor, sweet potato flavor, orientation, red bean flavor, walnut flavor, almond flavor, It may be peach flavor, nurungji flavor, roasting flavor, sesame flavor, roasted bean flavor, cereal flavor, milk flavor, corn flavor.

As the liquid medium in the oil dispersion beverage composition, water, milk or soy milk may be used, but the present invention is not limited thereto.

The oil-dispersed beverage composition may not include an emulsifier.

As used herein, the term “emulsifier” refers to having an action of uniformly dispersing in water a substance that is not generally mixed with water, and includes a surfactant.

As used herein, "substantially does not comprise" or "does not comprise" means that the emulsifier is included or does not affect the physical properties, activity, or pharmacological activity of the composition or formulation at all. means not included. For example, the emulsifier may be included in an amount of 0.02% by weight or less, 0.01% by weight or less, or 0.005% by weight or less, or not included at all compared to the oil-water dispersion beverage composition.

The oil-dispersed beverage composition may be filled in various packages such as sticks, vials, plastic bottles, square pouches or standing pouches to proceed with the sterilization process.

The sterilization may be performed using retort sterilization, ultra-high temperature processing (UHT), High-Temperature Short Time (HTST), or high-temperature heating and stirring, but is not limited thereto.

The retort sterilization may be performed at 105 to 121° C. for 15 to 40 minutes, for example, 20 to 30 minutes. The UHT may be performed at 130 to 150° C. for 1 to 5 seconds. The HTST may be performed at 70 to 90° C., for example, 80 to 85° C., for 15 seconds to 8 minutes, for example, 4 to 5 minutes.

Another aspect is (1) dispersing the oil in maltodextrin to prepare an oil and maltodextrin complex, (2) preparing an aqueous pectin solution, and (3) dispersing the oil and maltodextrin complex in an aqueous pectin solution to pectin It is to provide a method for preparing an oil-water dispersion beverage composition comprising the step of forming a protective colloid.

The oil, maltodextrin, and pectin are the same as described above.

The oil of step (1) may be an oil in which a physiologically active substance is supported.

The physiologically active substance is as described above.

According to one embodiment, preparing the oil in which the physiologically active material is supported may be performed while dissolving the physiologically active material in the oil at 1 to 35°C, for example, 10 to 25°C, 15 to 25°C or room temperature. have. The room temperature condition is a normal temperature, and may be 15 to 30 ℃, for example, 20 to 28 ℃ or 24 to 27 ℃.

According to one embodiment, the step (1) may be to prepare the oil and maltodextrin complex with equipment capable of mixing the powder, for example, a food processor or a blender.

Specifically, at a humidity of 40% or less, for example, at a humidity of 25% or less, maltodextrin may be added to a food processor and mixed with oil while stirring. The mixing may be performed for 5 minutes to 1 hour, but may be appropriately changed depending on the mixing amount and mixing method.

According to one embodiment, the aqueous pectin solution of step (2) may be prepared by dissolving purified water by adding pectin while heating and stirring to 70 to 85 ℃, for example, 75 to 80 ℃.

According to one embodiment, the aqueous pectin solution in step (2) may be one whose pH is adjusted to 3 to 5 by adding an acidity control agent, for example, citric acid.

The step (3) is after lowering the temperature of the aqueous pectin solution to 45 to 55 ℃, for example, 46 to 54 ℃, 46 to 53 ℃, 47 to 53 ℃, 47 to 52 ℃ or 48 to 52 ℃ oil and malto It may be to form a pectin protective colloid by administering the dextrin complex.

According to one embodiment, the temperature of the aqueous solution in which the pectin protective colloid is formed is 45 to 55 ℃, for example, 46 to 54 ℃, 46 to 53 ℃, 47 to 53 ℃, 47 to 52 ℃ or 48 to 52 ℃. While maintaining and stirring at 80 to 200 RPM, it may include adding a thickener, a concentrate, a sweetener, an acidity regulator, a tissue improver, a nutritional enhancer or a flavoring agent.

The thickener, concentrate, sweetener, acidity regulator, tissue improver, nutritional enhancer, and flavoring agent are the same as described above.

In the method for preparing the oil-water dispersion beverage composition, the content of the physiologically active substance is 0.01 to 10% by weight based on the total weight of the composition, the content of the oil is 0.01 to 15% by weight based on the total weight of the composition, and the content of maltodextrin is the total weight of the composition Based on 0.05 to 20% by weight, and the content of the pectin may be 0.3 to 10% by weight based on the total weight of the composition.

According to an oil-water dispersion beverage composition and a manufacturing method thereof according to an aspect, there is an effect that can be applied to various packages by providing a stable formulation capable of withstanding high-temperature and high-pressure sterilization. In addition, there is an effect of dispersing the oil by forming a protective colloid with pectin without the use of an emulsifier, thereby suppressing precipitation through crystal formation in the liquid phase of the physiologically active material supported in the oil, and alleviating discomfort during ingestion. In addition, by simplifying the manufacturing process, there is an effect of shortening the manufacturing time and securing economic feasibility.

1 is an image comparing the stabilization of krill oil and water-insoluble maltodextrin complex formulations.
2 is an image before mixing coenzyme Q10 and water-insoluble maltodextrin complex with purified water in Test 8 prepared by shortening the stirring time.
3 is an image comparing the stabilization of a formulation comprising coenzyme Q10 and a water-insoluble maltodextrin complex.
4 is an image of a formulation stabilizing the coenzyme Q10 and water-insoluble maltodextrin complex.

Hereinafter, it will be described in more detail through examples. However, these examples are for illustrative purposes of one or more embodiments, and the scope of the present invention is not limited to these examples.

Examples 1 and 2 and Comparative Examples 1 to 3. Preparation of krill oil and water-insoluble maltodextrin complex and preparation of a formulation stabilizing the complex

The ingredients in Table 1 below were mixed to prepare a formulation stabilizing the krill oil and water-insoluble maltodextrin complex.

Specifically, in order to prepare a complex of krill oil and water-insoluble maltodextrin, first, water-insoluble maltodextrin was put into a food processor/mixer, and then the krill oil was added while slowly stirring. Then, the mixture was stirred for 5 to 10 minutes until sufficiently dispersed to prepare a krill oil and water-insoluble maltodextrin complex.

And in order to prepare a formulation stabilizing the krill oil and water-insoluble maltodextrin complex, first, purified water was heated to 80° C. and stirred while pectin was added and dissolved. Then, citric acid was added to adjust the pH to 3.5 to 4.5. Thereafter, the temperature of the pectin aqueous solution was lowered to 50° C., and the krill oil and water-insoluble maltodextrin complex were added thereto. Then, the solution was stirred at 80 to 200 RPM while maintaining the temperature at 50° C., and the remaining raw materials were added to prepare a formulation stabilizing the krill oil and water-insoluble maltodextrin complex. Thereafter, retort sterilization was performed.

Specific components and contents of Examples 1 and 2 and Comparative Examples 1 to 3 are shown in Table 1 below. The content is expressed in wt%.

Raw material name (%, w/v) Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 water-insoluble maltodextrin 2 3 One One 3 krill oil One One One One One Citrus flavor 0.9 0.9 0.9 0.9 0.9 cellulose One 2 One 2 One citric acid 0.1 0.1 0.1 0.1 0.1 fructooligosaccharide 10 10 10 10 10 Golden Complex Extract 0.125 0.125 0.125 0.125 0.125 erythritol 3 3 3 3 3 orange concentrate 5 5 5 5 5 pectin One One 0.2 One 0.2 locust bean gum 0.1 0.3 0.1 0.1 0.1 orange flavor 0.6 0.6 0.6 0.6 0.6 Purified water 75.175 72.975 76.975 75.175 74.975 Sum 100 100 100 100 100

Examples 3 to 5 and Comparative Examples 4 to 6. Preparation of formulations stabilizing the coenzyme Q10 and water-insoluble maltodextrin complex

First, the dispersibility of coenzyme Q10 in oil was measured in order to select an appropriate content of coenzyme Q10 in a formulation for stabilizing the coenzyme Q10 and water-insoluble maltodextrin complex.

Specifically, coenzyme Q10 was dissolved in 1 g of argan oil at room temperature in an amount as shown in Table 2 below. As a result, it was confirmed that when 0.6 g or more of coenzyme Q10 was added, the viscosity of the liquid phase rapidly increased.

The coenzyme Q10 is a raw material that meets the coenzyme Q10 standard standard for health functional foods, and a powder product with a coenzyme Q10 content of 980 mg/1000 mg or more was used. The potency of coenzyme Q10 raw material was found to be 98.26% as a result of self-analysis and 99.7% as a result of official analysis.

Raw material name test 1 test 2 test 3 test 4 test 5 water-insoluble maltodextrin - - - - - Coenzyme Q10 0.1 g 0.2 g 0.5 g 0.7 g 1 g argan oil 1 g 1 g 1 g 1 g 1 g

Therefore, 0.5 g was used as an appropriate content of coenzyme Q10. And by mixing the ingredients in Table 3 below, a formulation for stabilizing the coenzyme Q10 and water-insoluble maltodextrin complex was prepared. Specific components and contents of Examples 3 to 5 and Comparative Examples 4 to 6 are shown in Table 3 below. The content is expressed in wt%.

Raw material name (%, w/v) Example 3 Example 4 Example 5 Comparative Example 4 Comparative Example 5 Comparative Example 6 water-insoluble maltodextrin 3 2.5 2.5 2.5 2 3 Coenzyme Q10 0.5 0.5 0.5 0.5 0.5 0.5 argan oil 0.875 0.75 0.75 0.75 1.5 1.75 cellulose 1.5 1.25 One 1.25 One One citric acid 0.0625 0.0625 0.0625 0.0625 0.0625 0.0625 fructooligosaccharide 11.25 8.75 15 15 11.25 15 orange concentrate 5 3 3 2 5 4 pectin 0.625 0.625 0.625 - 0.625 0.25 locust bean gum 0.1 0.1 - 0.1 0.375 0.15 orange flavor 0.2 0.2 0.2 0.2 0.2 0.2 Purified water 76.8875 82.2625 76.3625 77.6375 77.4875 74.3375 Sum 100 100 100 100 100 100

Specifically, it was prepared as follows.

Coenzyme Q10-supported oil was prepared by dissolving coenzyme Q10 in argan oil at room temperature.

In order to prepare a complex of coenzyme Q10 and water-insoluble maltodextrin, first, water-insoluble maltodextrin was put into a food processor/mixer, and then the oil on which the coenzyme Q10 was supported was added while slowly stirring. Then, the mixture was stirred for 5 to 10 minutes until sufficiently dispersed to prepare a coenzyme Q10 and water-insoluble maltodextrin complex.

In order to prepare a formulation stabilizing the coenzyme Q10 and water-insoluble maltodextrin complex, purified water was first dissolved by adding pectin while heating and stirring to 80°C. Then, citric acid was added to adjust the pH to 3.5 to 4.5. Thereafter, the temperature of the aqueous pectin solution was lowered to 50° C., and the coenzyme Q10 and water-insoluble maltodextrin complex were added thereto. Then, the solution was stirred at 80 to 200 RPM while maintaining the temperature at 50° C., and the remaining raw materials were added to prepare a formulation stabilizing the coenzyme Q10 and water-insoluble maltodextrin complex. Thereafter, retort sterilization was performed.

Experimental Example 1. Evaluation of stabilization of krill oil and water-insoluble maltodextrin complex formulation

The stabilization of the krill oil and water-insoluble maltodextrin complex formulations prepared according to Examples 1 and 2 and Comparative Examples 1 to 3. was compared. This is shown in Table 4 and FIG. 1 .

formulation Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 stabilization evaluation Best in terms of optimization, viscosity and mouthfeel fitness oil separation sedimentation sedimentation

Specifically, it was confirmed that the formulations according to Examples 1 and 2 did not cause oil separation. In addition, in the case of the formulation according to Example 1, it was confirmed that the most suitable in terms of viscosity and texture.

It was confirmed that oil separation occurred in the formulation according to Comparative Example 1. Specifically, it was confirmed that the ratio of water-insoluble maltodextrin and oil exceeded an appropriate range, and oil was not captured and released, thereby forming separation.

In the formulation according to Comparative Example 2, although the composite was stably seated in the cellulose layer, it was confirmed that the cellulose layer subsided.

In the formulation according to Comparative Example 3, it was confirmed that oil separation did not occur even though the content of pectin was reduced. However, it was confirmed that the content of pectin was small, so that it could not be sufficiently wrapped with a protective colloid, and a phenomenon of precipitation occurred.

These results indicate that the ratio of maltodextrin and oil has an important effect on the stability of the formulation, and pectin stabilizes the krill oil and water-insoluble maltodextrin complex, so that the formulation can be stabilized without an emulsifier.

1 is an image comparing the stabilization of krill oil and water-insoluble maltodextrin complex formulation.

As shown in FIG. 1 , it was confirmed that the formulation of the krill oil and water-insoluble maltodextrin complex containing no emulsifier was stable.

Experimental Example 2. Measurement of dispersion stability in water-insoluble maltodextrin complex of coenzyme Q10 oil

0.5 g of coenzyme Q10 was dissolved in 1 g of argan oil to prepare a coenzyme Q10 mixed oil. Then, after adding water-insoluble maltodextrin to the food processor, the coenzyme Q10 oil was added in an amount as shown in Table 5 below while slowly stirring. Then, the mixture was stirred for 5 to 10 minutes until fully dispersed. The stirred coenzyme Q10 and water-insoluble maltodextrin complex was stirred and mixed in water for 5 to 10 minutes, and then the separation was observed for 2 hours.

In tests 6 and 7, it was confirmed that an easy-to-use fine powder was formed. This means that when the ratio of maltodextrin: oil is 1.5 to 15: 1, dispersion stability of coenzyme Q10 oil in the water-insoluble maltodextrin complex is excellent.

In Test 8, it was confirmed that the coenzyme Q10 blended oil was fully absorbed in the water-insoluble maltodextrin, but the powders were moistly agglomerated.

In tests 9 to 11, it was confirmed that the coenzyme Q10 mixed oil leaked out without being fully captured in the water-insoluble maltodextrin.

In addition, in Tests 10 and 11, it was confirmed that oil separation occurred while mixing coenzyme Q10 and water-insoluble maltodextrin complex in water and stirring, and it was confirmed that all oils were separated in Tests 6 to 11 after 2 hours did.

In addition, it was confirmed that the dispersion uniformity of the oil was deteriorated when the stirring time was not sufficient, which is shown in FIG. 2 .

Raw material name test 6 test 7 test 8 test 9 test 10 test 11 water-insoluble maltodextrin 10% 10% 10% 10% 10% 10% Coenzyme Q10 blended oil 3% 4 % 5% 6% 8 % 10% Purified water 87% 86% 85% 84% 82% 80%

2 is an image before mixing coenzyme Q10 and water-insoluble maltodextrin complex with purified water in Test 8 prepared by shortening the stirring time.

Experimental Example 3. Comparison of stabilization of formulations of coenzyme Q10 and water-insoluble maltodextrin complex

Formulations of coenzyme Q10 and water-insoluble maltodextrin complex were prepared according to Examples 3 to 5 and Comparative Examples 4 to 6 to compare stabilization. This is shown in FIG. 3 .

Specifically, the formulations of Examples 3 to 5 confirmed that both coenzyme Q10 and water-insoluble maltodextrin complex were stably dispersed.

It was confirmed that the formulation of Comparative Example 4 without pectin did not stabilize the coenzyme Q10 and water-insoluble maltodextrin complex. In addition, it was confirmed that the formulation of Comparative Example 5 caused precipitation of coenzyme Q10 and water-insoluble maltodextrin complex. The formulation of Comparative Example 6 was good immediately after preparation, but it was confirmed that the separation of oil worsened over time.

This result means that the ratio of maltodextrin and oil affects the stability of the formulation, and if pectin is not included in an amount of 0.3% by weight or more relative to the total composition, the formulation becomes unstable.

3 is an image comparing the stabilization of a formulation comprising coenzyme Q10 and a water-insoluble maltodextrin complex.

Experimental Example 4. Confirmation of sterilization stability and potency of formulations stabilizing coenzyme Q10 and water-insoluble maltodextrin complex

In order to confirm the sterilization stability of the formulation according to Example 4, the formulation was sterilized. Specifically, retort sterilization was performed at 110° C. for 25 minutes using a PP/PE 10 to 20 ML stick. After that, it was left at room temperature for 1 month, and the package was opened without shaking to observe the formulation filled in the package. The formulation showed no change in properties, and the results are shown in FIG. 4 .

4 is an image of a formulation stabilizing the coenzyme Q10 and water-insoluble maltodextrin complex.

As shown in FIG. 4 , it was found that the formulation stabilizing the coenzyme Q10 and water-insoluble maltodextrin complex remained stable over time.

In addition, the stability of the formulation according to Example 4 was analyzed according to the public health functional food test method announced by the Ministry of Food and Drug Safety, and it was confirmed that the potency was maintained over time, and the results are shown in Table 6.

hour Coenzyme Q10 content analysis Coenzyme Q10 input content 98.7 mg/20 g 0 month coenzyme Q10 content 93.1 mg/20 g 1st month Coenzyme Q10 content 91.8 mg/20 g

Claims (18)

oil, including maltodextrin and pectin;
Based on the total weight of the composition, the oil is contained in an amount of 0.01 to 15% by weight, the maltodextrin is 0.05 to 20% by weight, and the pectin is 0.3 to 10% by weight,
The maltodextrin and oil are included in a weight ratio of 1.5 to 15: 1,
The oil is an edible oil, an oil-dispersed beverage composition. The method according to claim 1,
Contains more bioactive substances
The physiologically active substance is coenzyme Q10, retinol, tocopherol, astaxanthin, lutein, omega 3, gamma-linolenic acid, octacosanol, alkoxyglycerol. (alkylglycerol), conjugated linoleic acid (conjugated linoleic acid)) and phytochemicals (phytochemical) will be at least one selected from the group consisting of, oil-dispersed beverage composition. delete The method according to claim 1,
The edible oil is an animal oil or a vegetable oil, oil dispersion beverage composition. 5. The method according to claim 4,
The vegetable oil includes argan oil, amaranth oil, apricot seed oil, artichoke oil, babassu oil, borneo tallow nut oil, gourd oil, buffalo gourd oil, borage oil, linseed oil, carob fruit oil, Poppy seed oil, ben oil, sesame oil, mushroom oil, hazelnut oil, safflower oil, sunflower oil, canola oil, peanut oil, soybean oil, rice bran oil, rapeseed oil, palm kernel oil, cottonseed oil, safflower oil, corn oil, palm oil, Olive oil, coconut oil, cocoa oil, evening primrose oil, palm kernel oil, almond oil, jojoba oil, avocado oil, walnut oil, and at least one selected from the group consisting of castor oil, oil-dispersed beverage composition. 5. The method according to claim 4,
The animal oil is at least one selected from the group consisting of krill oil, squalene, squalane, egg yolk oil, mink oil, beef tallow, lard, brisket, chicken oil, pupa oil and fish oil, oil-dispersed beverage composition. The method according to claim 1,
The maltodextrin is water-insoluble maltodextrin, an oily water dispersion beverage composition. The method according to claim 1,
An oil-dispersed beverage composition further comprising a thickener. 9. The method of claim 8,
The thickener is at least one selected from the group consisting of agar, xanthan gum, locust bean gum, gelatin, carrageenan, guar gum, gellan gum, alginic acid, pectin, gum arabic, carboxymethylcellulose, methylcellulose, hemicellulose and cellulose, oil A water-dispersed beverage composition. delete delete 3. The method according to claim 2,
An oil-dispersed beverage composition comprising 0.01 to 10% by weight of a physiologically active substance based on the total weight of the composition. The method according to claim 1,
The oil-dispersed beverage composition does not contain an emulsifier, an oil-water-dispersed beverage composition. (1) dispersing the oil in maltodextrin to prepare an oil and maltodextrin complex;
(2) preparing an aqueous solution of pectin; and
(3) dispersing the oil and maltodextrin complex in an aqueous pectin solution to form a pectin protective colloid,
Based on the total weight of the composition, 0.01 to 15% by weight of the oil, 0.05 to 20% by weight of the maltodextrin, and 0.3 to 10% by weight of the pectin,
The maltodextrin and oil are included in a weight ratio of 1.5 to 15: 1,
The oil is an edible oil, the method for producing an oil-dispersed beverage composition. 15. The method of claim 14,
The oil of step (1) is an oil on which a physiologically active substance is supported,
The physiologically active substance is coenzyme Q10, retinol, tocopherol, astaxanthin, lutein, omega 3, gamma-linolenic acid, octacosanol, alkoxyglycerol. (alkylglycerol), conjugated linoleic acid (conjugated linoleic acid) and phytochemical (phytochemical) will be at least one selected from the group consisting of, a method for producing an oil-dispersed beverage composition. delete 15. The method of claim 14,
The pectin aqueous solution of step (3) is a pectin aqueous solution adjusted to pH 3 to 5 by adding an acidity control agent to the pectin aqueous solution, a method for producing an oil-water dispersion beverage composition. 15. The method of claim 14,
Further comprising the step of further adding a thickener to the aqueous solution in which the pectin protective colloid is formed, the method for producing an oil-water dispersion beverage composition.

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