KR102508027B1 - Composition of protein jelly and method for manufacturing protein jelly using the same. - Google Patents
Composition of protein jelly and method for manufacturing protein jelly using the same. Download PDFInfo
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- KR102508027B1 KR102508027B1 KR1020210186179A KR20210186179A KR102508027B1 KR 102508027 B1 KR102508027 B1 KR 102508027B1 KR 1020210186179 A KR1020210186179 A KR 1020210186179A KR 20210186179 A KR20210186179 A KR 20210186179A KR 102508027 B1 KR102508027 B1 KR 102508027B1
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- protein
- jelly
- protein jelly
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- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 183
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- 125000005341 metaphosphate group Chemical group 0.000 description 1
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- 235000019831 pentapotassium triphosphate Nutrition 0.000 description 1
- ATGAWOHQWWULNK-UHFFFAOYSA-I pentapotassium;[oxido(phosphonatooxy)phosphoryl] phosphate Chemical compound [K+].[K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O ATGAWOHQWWULNK-UHFFFAOYSA-I 0.000 description 1
- HWGNBUXHKFFFIH-UHFFFAOYSA-I pentasodium;[oxido(phosphonatooxy)phosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O HWGNBUXHKFFFIH-UHFFFAOYSA-I 0.000 description 1
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 1
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- 235000004252 protein component Nutrition 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 235000021075 protein intake Nutrition 0.000 description 1
- 229940116540 protein supplement Drugs 0.000 description 1
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- 238000011160 research Methods 0.000 description 1
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- 239000003352 sequestering agent Substances 0.000 description 1
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- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
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- 238000003756 stirring Methods 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
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- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- UDEJEOLNSNYQSX-UHFFFAOYSA-J tetrasodium;2,4,6,8-tetraoxido-1,3,5,7,2$l^{5},4$l^{5},6$l^{5},8$l^{5}-tetraoxatetraphosphocane 2,4,6,8-tetraoxide Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)OP([O-])(=O)O1 UDEJEOLNSNYQSX-UHFFFAOYSA-J 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/316—Foods, ingredients or supplements having a functional effect on health having an effect on regeneration or building of ligaments or muscles
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
본 발명은 단백질 젤리 조성물 및 이를 이용한 단백질 젤리 제조방법에 관한 것이다. 보다 상세하게, 본 발명은 단백질을 고함량으로 포함하고 유통 안정성 확보를 위한 낮은 산성도(pH)를 유지하면서도 고탄력의 우수한 식감을 부여할 수 있는 단백질 젤리 조성물 및 이를 이용한 단백질 젤리 제조방법에 관한 것이다.The present invention relates to a protein jelly composition and a protein jelly manufacturing method using the same. More specifically, the present invention relates to a protein jelly composition that contains a high protein content and maintains a low acidity (pH) for securing distribution stability while providing a high elasticity and excellent texture, and a method for producing protein jelly using the same.
최근, 건강과 삶의 질을 높이고자 하는 욕구가 늘어남에 따라 웨이트 트레이닝(Weight training) 등 근력 운동에 대한 관심이 높아지고 있으며, 근육을 키우기 위한 목적으로 근력 운동 전후 단백질을 보충하기 위한 식단에 대한 요구가 증가하고 있는 추세이다.Recently, as the desire to improve health and quality of life increases, interest in strength training such as weight training is increasing, and the demand for diet to supplement protein before and after strength training for the purpose of growing muscles is an increasing trend.
일반적으로, 단백질 식단으로 삶은 닭 가슴살 또는 삶은 계란 흰자 등의 자연식을 주로 섭취하고 있으나, 이러한 음식물을 먹기 불편하고 퍽퍽하다는 단점이 있으며, 한 끼의 식사량으로는 단백질 양이 부족하여 수시로 섭취해야 하는 불편함이 있고, 또한 섭취 이후 포만감에 의하여 운동량이 저하되는 한계가 있다.In general, as a protein diet, natural foods such as boiled chicken breast or boiled egg whites are mainly consumed, but these foods have the disadvantage of being uncomfortable and dry, and the amount of protein in one meal is insufficient, so it is inconvenient to consume them frequently In addition, there is a limit in that the amount of exercise decreases due to the feeling of satiety after ingestion.
한편, 단백질 식단에 대한 연구가 활발해지면서 고함량 단백질을 간편하게 복용할 수 있는 단백질 보충제가 소개되고 있다. 이 중에서, 단백질 분말을 물이나 음료에 용해한 후 이를 응고시킨 형태로 일정 수준의 점탄성을 지닌 단백질 젤리가 소개되고 있으며, 이러한 단백질 젤리는 스틱형 포장지 등에 주입 및 실링되어 음용하기 쉬운 형태로 제공될 수 있다.On the other hand, as research on protein diets becomes active, protein supplements that can be easily taken with high protein content are being introduced. Among them, protein jelly having a certain level of viscoelasticity in the form of dissolving protein powder in water or beverage and then coagulating it has been introduced, and such protein jelly can be injected and sealed in a stick-type packaging and provided in a form that is easy to drink. there is.
특히, 대한민국 공개특허 제10-2021-0066588호(저작이 용이한 고단백질의 젤리푸드 및 이의 제조방법), 대한민국 공개특허 제10-2017-0089508호(유리 아미노산 또는 이의 염을 함유하는 젤리), 대한민국 공개특허 제10-2021-0080806호(식물성 단백질을 함유하는 설탕 및 물엿 미사용 고령친화적 경도 조절 양갱 및 이의 제조방법) 등에 나타난 바와 같이 단백질을 함유하는 젤리형 식품에 대한 관심이 높다.In particular, Korean Patent Publication No. 10-2021-0066588 (high protein jelly food that is easy to chew and method for producing the same), Korean Patent Publication No. 10-2017-0089508 (jelly containing free amino acids or salts thereof), As shown in Korean Patent Publication No. 10-2021-0080806 (Age-Friendly Hardness Adjustment Yanggaeng without Sugar and Starch Syrup Containing Vegetable Protein and Manufacturing Method thereof), interest in jelly-type foods containing protein is high.
한편, 단백질 젤리는 미국 식품의약국(Food and Drug Administration; FDA)이 규정한 바와 같이 유통 안정성을 확보하기 위해 산성도(pH)가 약 3 내지 5 수준으로 유지되어야 한다. 그러나, 종래 단백질 젤리 특유의 말랑말랑한 식감을 증진하기 위하여 첨가되는 로커스트콩검(LBG)이나 잔탄검 등의 일반적인 겔화제는 산성 범위에서 겔화 작용이 원활하게 이루어지지 않아 결과적으로 젤리 형태로 제조할 수 없거나 산성 범위에서도 겔화 작용이 가능한 젤라틴 등의 겔화제를 적용하는 경우 단백질 젤리의 식감이 퍽퍽해지고 풍미가 저하되는 문제가 발생한다.On the other hand, protein jelly should be maintained at about 3 to 5 levels of acidity (pH) to secure distribution stability as defined by the US Food and Drug Administration (FDA). However, general gelling agents such as locust bean gum (LBG) or xanthan gum, which are added to enhance the soft texture peculiar to conventional protein jellies, do not have a smooth gelation action in the acidic range, and as a result, cannot be prepared in jelly form. When a gelling agent such as gelatin capable of gelling even in an acidic range is applied, the texture of the protein jelly becomes dry and the flavor deteriorates.
이러한 배경 하에, 단백질을 고함량으로 포함하고 유통 안정성을 확보하기 위한 낮은 산성도(pH)를 유지하면서도 고탄력의 우수한 식감을 부여할 수 있는 단백질 젤리 조성물 및 이를 이용한 단백질 젤리 제조방법이 절실히 요구되고 있다.Under this background, a protein jelly composition capable of imparting an excellent texture with high elasticity while maintaining a low acidity (pH) containing a high protein content and securing distribution stability and a protein jelly manufacturing method using the same are urgently needed.
본 발명은 단백질을 고함량으로 포함하고 유통 안정성을 확보하기 위한 낮은 산성도(pH)를 유지하면서도 고탄력의 우수한 식감을 부여할 수 있는 단백질 젤리 조성물 및 이를 이용한 단백질 젤리 제조방법을 제공하는 것을 해결하고자 하는 과제로 한다.The present invention is intended to solve the problem of providing a protein jelly composition capable of imparting a high elasticity and excellent texture while maintaining a low acidity (pH) to secure distribution stability while containing a high protein content and a protein jelly manufacturing method using the same make it a task
상기 과제를 해결하기 위해, 본 발명은,In order to solve the above problems, the present invention,
단백질 젤리 조성물로서, 단백질 분말 및 겔화제를 포함하고, 상기 겔화제는 카라기난(Carrageenan), 글루코만난(Glucommanan) 및 인산염을 포함하는 것을 특징으로 하는, 단백질 젤리 조성물을 제공한다.A protein jelly composition comprising protein powder and a gelling agent, wherein the gelling agent includes carrageenan, glucommanan and a phosphate.
여기서, 상기 단백질 젤리 조성물의 총 함량을 기준으로, 상기 단백질 분말 함량은 5 내지 30 중량%이고, 상기 겔화제의 함량은 1.5 내지 5 중량%인 것을 특징으로 하는, 단백질 젤리 조성물을 제공한다.Here, based on the total content of the protein jelly composition, the protein powder content is 5 to 30% by weight, and the content of the gelling agent is 1.5 to 5% by weight, characterized in that, provides a protein jelly composition.
또한, 상기 겔화제의 총 중량을 기준으로, 상기 카라기난 30 내지 50 중량%, 상기 글루코만난 5 내지 20 중량% 및 상기 인산염 5 내지 50 중량%를 포함하는 것을 특징으로 하는, 단백질 젤리 조성물을 제공한다.In addition, based on the total weight of the gelling agent, 30 to 50% by weight of the carrageenan, 5 to 20% by weight of the glucomannan, and 5 to 50% by weight of the phosphate, characterized in that, it provides a protein jelly composition.
나아가, 상기 인산염은 중합도(Degree of Polymerization)가 3 이상인 것을 특징으로 하는, 단백질 젤리 조성물을 제공한다.Furthermore, the phosphate provides a protein jelly composition, characterized in that the degree of polymerization (Degree of Polymerization) is 3 or more.
한편, 상기 단백질 젤리 조성물을 수용액에 혼합하여 단백질 젤리의 액상 원료를 제조하는 단계, 상기 제조된 액상 원료에 생성된 기포를 탈포하는 단계, 상기 탈포된 액상 원료를 일정 기간 숙성시키는 단계, 상기 숙성된 액상 원료를 냉각하여 젤리 형태로 응고시키는 단계를 포함하여 구성되는 단백질 젤리 제조방법을 제공할 수 있다.On the other hand, mixing the protein jelly composition in an aqueous solution to prepare a liquid raw material of protein jelly, defoaming bubbles generated in the prepared liquid raw material, aging the degassed liquid raw material for a certain period of time, It is possible to provide a protein jelly manufacturing method comprising the step of coagulating the liquid raw material into a jelly form by cooling it.
본 발명에 따른 단백질 젤리 조성물은 겔화제 유효성분인 카라기난과 글루코만난 및 인산염의 조합에 따른 시너지 효과에 의하여 pH 3 내지 5 범위의 산성 환경에서도 겔화 작용이 원활하게 이루어지므로 단백질 젤리 특유의 말랑말랑하고 우수한 식감을 구현할 수 있는 우수한 효과가 있다.The protein jelly composition according to the present invention has a smooth gelation effect even in an acidic environment in the pH range of 3 to 5 due to the synergistic effect of the combination of carrageenan, glucomannan and phosphate, which are active gelling ingredients, so it is soft and excellent unique to protein jelly. There is an excellent effect that can implement the texture.
또한, 본 발명에 따른 단백질 젤리 조성물은 겔화제에 포함되는 인산염에 의해 단백질 젤리 조성물의 가열 단계에서 단백질에 열 안정성 및 분산 안정성을 부여하므로 기포 발생을 최대한 억제하면서 고농도의 단백질을 함유하는 단백질 젤리를 제조할 수 있는 우수한 효과가 있다.In addition, the protein jelly composition according to the present invention imparts thermal stability and dispersion stability to proteins in the heating step of the protein jelly composition by the phosphate contained in the gelling agent, so that protein jelly containing high concentration of protein while maximally suppressing the generation of bubbles can be prepared. There are excellent effects that can be produced.
도 1은 본 발명의 단백질 젤리 조성물을 이용한 단백질 젤리의 제조방법의 순서도를 도시한 것이다.
도 2는 실시예 1 및 비교예 3 각각의 단백질 젤리 조성물로부터 제조한 단백질 젤리의 사진이다.Figure 1 shows a flow chart of a method for producing protein jelly using the protein jelly composition of the present invention.
Figure 2 is a photograph of protein jellies prepared from each of the protein jelly compositions of Example 1 and Comparative Example 3.
이하, 첨부된 도면들을 참조하여 본 발명의 바람직한 실시예들을 상세히 설명하기로 한다. 그러나, 본 발명은 여기서 설명된 실시예들에 한정되지 않고 다른 형태로 구체화될 수도 있다. 오히려, 여기서 소개되는 실시예들은 개시된 내용이 철저하고 완전해질 수 있도록, 그리고 당업자에게 발명의 사상이 충분히 전달될 수 있도록 하기 위해 제공되는 것이다. 명세서 전체에 걸쳐서 동일한 참조 번호들은 동일한 구성요소들을 나타낸다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content will be thorough and complete, and the spirit of the invention will be sufficiently conveyed to those skilled in the art. Like reference numbers indicate like elements throughout the specification.
본 발명은 고함량의 단백질을 포함하면서도 고탄력의 우수한 식감을 부여할 수 있는 단백질 젤리 조성물에 관한 것이다.The present invention relates to a protein jelly composition capable of imparting a high elasticity and excellent texture while containing a high protein content.
본 발명에 따른 단백질 젤리 조성물은 단백질 분말, 겔화제 및 산도 조절제를 포함하여 구성되며, 상기 단백질 젤리 조성물의 총 함량을 기준으로 단백질 분말은 5 내지 30 중량% 포함될 수 있다.The protein jelly composition according to the present invention includes protein powder, a gelling agent and an acidity regulator, and the protein powder may be included in an amount of 5 to 30% by weight based on the total content of the protein jelly composition.
여기서, 상기 단백질 분말이 5 중량% 미만으로 함유되는 경우 단백질 젤리 조성물에 함유된 단백질의 농도가 과도하게 저하되어 이로 제조되는 단백질 젤리의 섭취 시 단백질 섭취량이 불충분할 수 있는 반면, 상기 단백질 분말이 30 중량% 초과로 함유되는 경우 이를 포함하는 단백질 젤리의 제조과정에서 수용액에 단백질 분말이 원활하게 분산되지 않고 나아가 불충분한 겔화 반응에 의해 식감이 저하될 수 있고, 단백질 특유의 냄새로 인해 풍미가 저하되는 문제가 발생한다.Here, when the protein powder is contained in less than 5% by weight, the concentration of the protein contained in the protein jelly composition is excessively lowered, so that the protein intake may be insufficient when ingesting the protein jelly prepared therefrom. If it is contained in excess of weight%, the protein powder is not smoothly dispersed in the aqueous solution during the manufacturing process of protein jelly containing it, and the texture may be deteriorated due to insufficient gelation reaction, and the flavor is reduced due to the unique smell of protein. A problem arises.
상기 단백질 분말은 분리대두단백(Isolated Soy Protein; ISP), 농축대두단백(Soy Protein Concentrate, SPC)과 같은 대두단백질, 농축유청단백(Whey Protein Concentrate; WPC), 분리유청단백(Whey Protein Isolate; WPI), 가수분해유청단백(Whey Protein Hydrolysate; WPH)과 같은 우유단백질, 콜라겐(Collagen), 젤라틴(Gelatin), 아미노산 등의 단백질 성분을 포함할 수 있다.The protein powder is isolated soy protein (ISP), soy protein such as soy protein concentrate (SPC), whey protein concentrate (WPC), whey protein isolate (WPI) ), milk proteins such as whey protein hydrolysate (WPH), protein components such as collagen, gelatin, and amino acids.
여기서, 상기 단백질 분말이 분리유청단백(Whey Protein Isolate; WPI)을 포함하는 경우, 상기 분리유청단백을 구성하는 주요 단백질인 락트알부민(Lactalbumin)이 금속단백질(Metallo protein)로 가열되는 경우 칼슘과 같은 금속이온에 의하여 단백질 젤리 조성물이 포함된 수용액 내부에 응집 현상이 발생할 수 있다.Here, when the protein powder includes whey protein isolate (WPI), when lactalbumin, a major protein constituting the whey protein isolate, is heated with metallo protein, such as calcium. Aggregation may occur inside the aqueous solution containing the protein jelly composition by metal ions.
이와 같은 문제를 해결하기 위하여, 본 발명에 따른 단백질 젤리 조성물은 단백질 안정제를 추가로 포함할 수 있고, 상기 단백질 안정제는 중합인산염, 구연산 나트륨 및 에틸렌다이아민테트라아세트산(Ethylene-diamine-tetraacetic acid; EDTA)을 포함하여 구성될 수 있다. 상기 단백질 안정제는 수용액 내부에 금속이온과 결합하는 금속 이온 봉쇄제(chelation) 역할을 수행함으로써 단백질 분말의 분산 안정성을 향상시킬 수 있다.In order to solve this problem, the protein jelly composition according to the present invention may further include a protein stabilizer, and the protein stabilizer is a polymeric phosphate, sodium citrate and ethylenediaminetetraacetic acid (Ethylene-diamine-tetraacetic acid; EDTA ). The protein stabilizer can improve the dispersion stability of the protein powder by serving as a metal ion sequestering agent (chelation) that binds to metal ions in the aqueous solution.
한편, 본 발명에 따른 단백질 젤리 조성물은 단백질 분말을 수용액에 용해한 용액 원료를 자체적으로 사용하여 젤리 형태로 제조하므로, 이에 따라 단백질 분말을 구성하는 펩타이드 또는 아미노산 결합의 가수분해 처리를 따로 실시하지 않는 것을 특징으로 한다.On the other hand, the protein jelly composition according to the present invention is prepared in the form of a jelly by using a solution raw material in which protein powder is dissolved in an aqueous solution, so that the peptide or amino acid bond constituting the protein powder is not separately hydrolyzed. to be characterized
본 발명에 따른 단백질 젤리 조성물을 구성하는 겔화제는 카라기난(Carrageenan), 글루코만난(Glucommanan) 및 인산염을 포함하고, 상기 젤리 조성물의 총 함량을 기준으로 1.5 내지 5 중량% 함유될 수 있다.The gelling agent constituting the protein jelly composition according to the present invention includes carrageenan, glucommanan, and phosphate, and may be contained in an amount of 1.5 to 5% by weight based on the total content of the jelly composition.
본 발명에 따른 단백질 젤리 조성물의 총 함량을 기준으로 상기 겔화제가 1.5 중량% 미만 포함되는 경우 단백질 분말의 겔 형성이 원활하게 이루어지지 않아 이로 제조되는 단백질 젤리의 점탄성이 저하되거나 젤리 특유의 탄력적인 식감이 저하될 수 있는 반면, 상기 겔화제가 5 중량% 초과로 포함되는 경우 상기 단백질 젤리 조성물의 제조비용이 증가할 뿐만 아니라 상기 단백질 젤리의 점도 및 겔화 능력이 과도하게 증가함에 따라 조성물의 흐름성이 저하되어 균일한 특성을 지닌 단백질 젤리의 제조에 있어 어려움이 발생한다. If less than 1.5% by weight of the gelling agent is included based on the total content of the protein jelly composition according to the present invention, the gel formation of the protein powder is not smooth, resulting in a decrease in the viscoelasticity of the protein jelly produced or a unique elastic texture of the jelly. On the other hand, when the gelling agent is included in an amount of more than 5% by weight, not only the manufacturing cost of the protein jelly composition increases, but also the viscosity and gelation ability of the protein jelly excessively increase, resulting in a decrease in the flowability of the composition. As a result, difficulties arise in the manufacture of protein jelly with uniform properties.
본 발명에 따른 단백질 젤리 조성물을 구성하는 겔화제의 유효성분인 카라기난(Carrageenan)은 해초에서 추출되는 천연 중합체로서 갈락토오스를 단량체로 하는 폴리사카라이드이고, 약 70도(°C) 이상의 수용액에서 용해되어 점성이 있는 용액이 되거나 겔(gel)을 형성한다. 그리고, 글루코만난(Glucomannan)은 곤약에서 추출되는 수용성 다당류로 대부분 수분과 식이섬유로 구성되며 수분과 접촉 시 부피가 팽창하는 성질이 있다.Carrageenan, an active ingredient of the gelling agent constituting the protein jelly composition according to the present invention, is a natural polymer extracted from seaweed and is a polysaccharide containing galactose as a monomer, and is dissolved in an aqueous solution at about 70 degrees (°C) or higher. It becomes a viscous solution or forms a gel. In addition, glucomannan is a water-soluble polysaccharide extracted from konjac, composed mostly of water and dietary fiber, and has a property of expanding in volume upon contact with water.
추가로, 본 발명에 따른 단백질 젤리 조성물은 겔화제의 유효성분으로 함유되는 카라기난의 겔 형성능력을 더욱 활성화하기 위한 촉진제로서 염화칼륨(KCl)을 0.1 내지 1 중량%로 혼합하여 사용할 수 있다.In addition, the protein jelly composition according to the present invention may be mixed with 0.1 to 1% by weight of potassium chloride (KCl) as an accelerator for further activating the gel-forming ability of carrageenan contained as an active ingredient of the gelling agent.
일반적으로, 카라기난 및 글루코만난은 각각 젤리류, 육가공품류 등의 다양한 식품이나 화장품 분야에서 기능성 첨가물로 사용되어 왔으나, 본 발명자들은 단백질 젤리 조성물의 겔화제로서 카라기난 및 글루코만난을 모두 유효성분으로 포함하고 인산염과 조합하여 적용하는 경우, 이의 조합에 따른 시너지 효과에 따라 pH 3 내지 5의 산성 범위에서 단백질 겔화 작용이 현저하게 상승하는 것을 확인했다.In general, carrageenan and glucomannan have been used as functional additives in various food or cosmetic fields, such as jellies and meat products, respectively. When applied in combination, it was confirmed that the protein gelation action significantly increased in the acidic range of pH 3 to 5 according to the synergistic effect of the combination.
종래 단백질 젤리 조성물은 겔화제로서 카라기난 및 글루코만난 중 한가지만을 유효성분으로 사용하거나 또는 겔화제로서 카라기난 또는 글루코만난을 포함하는 대신 일반적인 젤리 형성용 겔화제를 사용함에 따라 단백질 젤리 조성물이 pH 3 내지 5의 산성 범위에서 겔화 반응이 충분하게 이루어지지 않으므로 단백질 분말 함량을 최소화하는 방법을 택하였으나, 본 발명은 전술한 유효성분을 포함하는 겔화제를 적용함으로써 단백질 분말을 고함량으로 포함 가능하다.Conventional protein jelly compositions use only one of carrageenan and glucomannan as an active ingredient as a gelling agent, or use a general gelling agent for jelly formation instead of containing carrageenan or glucomannan as a gelling agent, so that the protein jelly composition is acidic with a pH of 3 to 5 Since the gelation reaction is not sufficiently performed in the range, a method of minimizing the protein powder content was selected, but the present invention can include a high content of protein powder by applying a gelling agent containing the above-described active ingredient.
한편, 일반적으로 젤리 형성용 겔화제로 흔히 사용되는 젤라틴(Gelatin)을 단백질 젤리 조성물에 함유 시 이로 제조되는 단백질 젤리의 식감이 뚝뚝 끊어지고 지나치게 끈적이는 성질로 인해 풍미가 저하되고, 겔화제로서 로커스트콩검(Locust bean gum; LGB) 또는 잔탄검(Xanthan Gum)을 단백질 젤리 조성물에 함유 시 단백질의 겔 형성이 충분하게 이루어지지 않아 단백질 젤리에 적용하기가 곤란한 문제가 있었다.On the other hand, when gelatin, which is commonly used as a gelling agent for jelly formation, is contained in a protein jelly composition, the texture of the protein jelly prepared therefrom is broken and the flavor is reduced due to excessively sticky properties, and as a gelling agent, locust bean gum ( When locust bean gum (LGB) or xanthan gum (Xanthan Gum) is contained in a protein jelly composition, protein gel formation is not sufficiently achieved, making it difficult to apply the protein jelly to the protein jelly.
본 발명에 따른 단백질 젤리 조성물을 구성하는 겔화제는 인산염(phosphate)을 포함할 수 있다. 상기 인산염은 단백질 젤리 조성물을 구성하는 단백질 분자의 응집 현상을 저해하는 물 분자의 구조를 변화시킴으로써 열 안정성을 향상시키므로 상기 단백질 젤리 조성물이 단백질 분말을 고함량으로 함유하더라도 상기 인산염에 의하여 가열되는 동안 균일하게 겔화된 단백질 젤리 조성물을 제조할 수 있다.The gelling agent constituting the protein jelly composition according to the present invention may include phosphate. Since the phosphate improves thermal stability by changing the structure of water molecules that inhibit the aggregation of protein molecules constituting the protein jelly composition, even if the protein jelly composition contains a high content of protein powder, it is uniformly heated by the phosphate salt. A highly gelled protein jelly composition can be prepared.
또한, 본 발명에 따른 단백질 젤리 조성물은 인산염을 유효성분으로 포함하는 겔화제를 포함함으로써, 상기 단백질 젤리 조성물로 제조되는 단백질 젤리의 제조 시 단백질 분말을 수용액에 용해하는 과정에서 단백질의 분산성을 더욱 향상시킴과 동시에 단백질에 의한 기포 생성을 억제할 수 있는 효과가 있다.In addition, the protein jelly composition according to the present invention includes a gelling agent containing phosphate as an active ingredient, thereby increasing the dispersibility of the protein in the process of dissolving the protein powder in an aqueous solution during the preparation of the protein jelly prepared from the protein jelly composition. It has the effect of suppressing the formation of air bubbles by protein at the same time.
상기 겔화제에 함유되는 인산염은 중합체의 한 사슬에 단량체가 결합된 수를 의미하는 중합도(Degree of Polymerization)가 3 이상인 인산염, 예를 들어, 펜타소듐 트리포스페이트, 펜타포타슘 트리포스페이트 등의 폴리인산염, 소듐 트리메타포스페이트, 소듐 테트라메타포스페이트, 소듐 헥사메타포스페이트, 소듐산 폴리포스페이트 등의 메타인산염 등이 사용될 수 있다. 여기서, 상기 인산염의 중합도가 3 미만인 경우 이로 제조되는 단백질 젤리의 탄력성이 저하되거나 단백질 젤리 조성물의 가열 시 열 안정성이 저하되어 단백질 분말이 응집되어 식감을 저하시키는 문제가 발생한다.The phosphate contained in the gelling agent is a phosphate having a degree of polymerization of 3 or more, which means the number of monomers bound to one chain of a polymer, for example, polyphosphates such as pentasodium triphosphate and pentapotassium triphosphate, Metaphosphates such as sodium trimetaphosphate, sodium tetrametaphosphate, sodium hexametaphosphate, and sodium acid polyphosphate may be used. Here, when the degree of polymerization of the phosphate is less than 3, the elasticity of the protein jelly prepared therefrom is lowered or the thermal stability of the protein jelly composition is lowered when heated, so that the protein powder is agglomerated and the texture is reduced.
본 발명에 따른 단백질 젤리 조성물을 구성하는 겔화제의 총 함량을 기준으로, 상기 카라기난 30 내지 50 중량%, 상기 글루코만난 5 내지 20 중량% 및 상기 인산염 5 내지 50 중량%를 포함할 수 있다. Based on the total content of the gelling agent constituting the protein jelly composition according to the present invention, 30 to 50% by weight of the carrageenan, 5 to 20% by weight of the glucomannan, and 5 to 50% by weight of the phosphate may be included.
여기서, 상기 겔화제의 총 함량을 기준으로 상기 카라기난이 30 중량% 미만으로 함유되는 경우 겔화제의 겔화 능력이 저하되어 이로 제조되는 단백질 젤리의 점도가 과도하게 낮아질 수 있는 반면, 상기 카라기난이 50 중량% 초과로 포함되는 경우 겔이 과도하게 형성되어 상기 단백질 젤리 조성물의 유동성이 저하되고 이로 제조되는 단백질 젤리의 점도가 상승하여 식감이 악화되는 문제가 발생한다.Here, when the carrageenan is contained in less than 30% by weight based on the total content of the gelling agent, the gelation ability of the gelling agent is lowered, and the viscosity of the protein jelly prepared therefrom may be excessively lowered, whereas the carrageenan is 50% by weight If it is included in more than %, a gel is excessively formed, resulting in a decrease in the fluidity of the protein jelly composition, and a problem in that the texture of the protein jelly is increased by increasing the viscosity of the protein jelly prepared therefrom.
또한, 상기 겔화제의 종 함량을 기준으로 상기 글루코만난이 5 중량% 미만으로 함유되는 경우 글루코만난 및 카라기난의 조합에 따른 시너지 효과에 위한 산성 범위에서 겔화 능력 향상을 구현하기가 어려운 반면, 상기 글루코만난이 20 중량% 초과로 포함되는 경우 상기 겔화제가 수용액 내에서 과도하게 팽창하여 수분을 흡수하므로 단백질 젤리의 제조가 어려워지는 문제가 있다. In addition, when the glucomannan is contained in less than 5% by weight based on the species content of the gelling agent, it is difficult to improve the gelation ability in the acidic range for a synergistic effect according to the combination of glucomannan and carrageenan, whereas the glucomannan is 20 When included in an amount exceeding % by weight, the gelling agent expands excessively in an aqueous solution to absorb moisture, making it difficult to prepare protein jelly.
또한, 상기 겔화제의 총 함량을 기준으로 상기 인산염이 5 중량% 미만으로 함유되는 경우 단백질 젤리 조성물의 열 안정성이 저하되고 겔화 작용이 불충분해 고농도의 단백질 분말을 포함하기가 불가능한 반면, 상기 인산염이 50 중량% 초과로 함유되는 경우 단백질 젤리 조성물의 산미가 증가하여 이로 제조되는 단백질 젤리의 풍미를 저하시킬 수 있다.In addition, when the phosphate is contained in less than 5% by weight based on the total content of the gelling agent, the thermal stability of the protein jelly composition is lowered and the gelation action is insufficient, making it impossible to contain a high concentration of protein powder. When it is contained in more than 50% by weight, the acidity of the protein jelly composition may increase, thereby reducing the flavor of the protein jelly prepared therefrom.
본 발명에 따른 단백질 젤리 조성물은 산도 조절제를 포함하여 구성될 수 있고, 상기 산도 조절제는 단백질 젤리 조성물을 구성하는 단백질 분말이 완충력(buffer capacity)이 강한 성질을 지니므로 상기 단백질 젤리 조성물의 초기 산도를 pH 3 내지 5 범위로 저하시키기 위한 역할을 수행한다. 상기 산도 조절제의 함량 및 종류는 특별히 제한되지 않으나, 바람직하게 상기 산도 조절제는 상기 단백질 젤리 조성물의 총 함량 기준으로 1.5 내지 10 중량% 포함될 수 있으며, 구연산, 사과산 등의 산이나 구연산삼나트륨 등의 산염이 사용될 수 있다.The protein jelly composition according to the present invention may include an acidity regulator, and the acidity regulator increases the initial acidity of the protein jelly composition because the protein powder constituting the protein jelly composition has a strong buffer capacity. It serves to lower the pH to the range of 3 to 5. The content and type of the acidity regulator is not particularly limited, but preferably the acidity regulator may be included in an amount of 1.5 to 10% by weight based on the total content of the protein jelly composition, acids such as citric acid and malic acid, or acid salts such as trisodium citrate this can be used
도 1은 본 발명의 단백질 젤리 조성물을 이용한 단백질 젤리의 제조방법의 순서도를 도시한 것이다.Figure 1 shows a flow chart of a method for producing protein jelly using the protein jelly composition of the present invention.
도 1에 도시된 바와 같이, 본 발명에 따른 단백질 젤리의 제조방법은 전술한 단백질 젤리 조성물을 수용액에 혼합하여 단백질 젤리의 액상 원료를 제조하는 단계(S100), 상기 제조된 액상 원료에 생성된 기포를 탈포하는 단계(S200), 상기 탈포된 액상 원료를 일정 기간 숙성시키는 단계(S300) 및 상기 숙성된 액상 원료를 냉각하여 젤리 형태로 응고시키는 단계(S400)를 포함할 수 있다.As shown in Figure 1, the method for producing protein jelly according to the present invention comprises the steps of preparing a liquid raw material of protein jelly by mixing the above-described protein jelly composition in an aqueous solution (S100), and bubbles generated in the prepared liquid raw material. It may include defoaming (S200), aging the degassed liquid raw material for a certain period of time (S300), and cooling the aged liquid raw material to solidify it in a jelly form (S400).
상기 액상 원료 제조단계(S100)는 상기 단백질 젤리 조성물을 구성하는 겔화제를 정제수에 수화시키는 과정(S110)을 포함한다. 여기서 상기 겔화제를 수화시키기 위한 정제수는 상기 겔화제 부피의 10 내지 40배의 부피로 혼합될 수 있다. 상기 겔화제를 수화시키는 과정(S100)에서 겔화제가 수화된 정제수를 상온 온도 범위에서 가열하면서 상기 단백질 젤리 조성물이 서로 응집되지 않도록 교반될 수 있다.The liquid raw material manufacturing step (S100) includes a process of hydrating the gelling agent constituting the protein jelly composition in purified water (S110). Here, purified water for hydrating the gelling agent may be mixed in a volume 10 to 40 times the volume of the gelling agent. In the process of hydrating the gelling agent (S100), the protein jelly composition may be stirred so that the protein jelly composition does not aggregate with each other while heating the purified water in which the gelling agent is hydrated at room temperature.
또한, 상기 액상 원료 제조단계(S100)는 상기 단백질 젤리 조성물을 구성하는 단백질 분말을 정제수에 용해하는 과정(S120)을 포함하고, 상기 단백질 분말을 용해하기 위한 정제수는 상기 단백질 분말 부피의 2 내지 5배의 부피로 혼합될 수 있다. In addition, the liquid raw material preparation step (S100) includes a step of dissolving the protein powder constituting the protein jelly composition in purified water (S120), and the purified water for dissolving the protein powder is 2 to 5 of the volume of the protein powder. It can be mixed in a pear volume.
전술한 바와 같이, 상기 단백질 분말은 액상 원료 내 단백질 분말의 분산성 향상을 목적으로 중합인산염, 구연산삼나트륨 및 EDTA으로 구성되는 단백질 안정제를 추가로 포함할 수 있다.As described above, the protein powder may further include a protein stabilizer composed of polyphosphate, trisodium citrate, and EDTA for the purpose of improving the dispersibility of the protein powder in the liquid raw material.
여기서, 상기 단백질 분말을 용해하는 과정(120)은 50도(°C) 이하 온도에서 이루어질 수 있으며, 50도 이상으로 가열되는 경우 단백질의 변성에 의한 응집 현상에 의해 이로부터 제조되는 단백질 젤리의 품질이 저하될 수 있다.Here, the process 120 of dissolving the protein powder may be performed at a temperature of 50 degrees (°C) or less, and when heated to 50 degrees or more, the quality of protein jelly prepared therefrom by aggregation caused by protein denaturation this may deteriorate.
상기 액상 원료 제조단계(S100)는 상기 겔화제를 수화시키는 과정(S110)에서 겔화제가 수화된 정제수를 상기 단백질 분말을 용해하는 과정(S120)에서 단백질 분말이 용해된 정제수를 상온에서 투입하고, 80 내지 90도(°C) 온도 범위에서 가온 시키면서 교반시킬 수 있다. 상기 교반 작업은 약 30분 내지 1시간 동안 이루어지며, 최종적으로 단백질 젤리의 액상 원료를 제조할 수 있다.In the liquid raw material manufacturing step (S100), the purified water in which the gelling agent is hydrated in the process of hydrating the gelling agent (S110) is added to the purified water in which the protein powder is dissolved in the process of dissolving the protein powder (S120) at room temperature, 80 It can be stirred while warming in the temperature range of 90 to 90 degrees (°C). The stirring operation is performed for about 30 minutes to 1 hour, and finally, a liquid raw material of protein jelly can be prepared.
여기서, 가온 온도가 90도 이상인 경우, 상기 액상 원료에 분산된 단백질 분말이 응집되고, 단백질 안정제가 분해함에 따라 상기 액상 원료로부터 단백질 젤리가 형성되지 않는 문제가 있다.Here, when the heating temperature is 90 degrees or more, there is a problem in that protein powder dispersed in the liquid raw material is aggregated and protein jelly is not formed from the liquid raw material as the protein stabilizer is decomposed.
추가로, 상기 액상 원료 제조단계(S100)에서 형성된 단백질 젤리의 액상 원료는 pH가 3.5 내지 5.0로 조절될 수 있고, 여기서 pH가 3.5 미만인 경우 단백질 젤리가 원활하게 형성되지 않을 수 있다.In addition, the pH of the liquid raw material of the protein jelly formed in the liquid raw material manufacturing step (S100) may be adjusted to 3.5 to 5.0, where the protein jelly may not be smoothly formed when the pH is less than 3.5.
상기 탈포하는 단계(S200)에서는 상기 액상 원료 제조단계(S100)에서 제조된 단백질 젤리의 액상 원료 내부에 생성된 기포를 감압 탈포함으로서 상기 기포에 의한 단백질의 열 안정성 저하를 방지하고, 균일한 형상을 지닌 단백질 젤리의 제조가 가능하도록 한다.In the defoaming step (S200), bubbles generated inside the liquid raw material of the protein jelly prepared in the liquid raw material preparation step (S100) are decompressed under reduced pressure to prevent deterioration in the thermal stability of the protein due to the bubbles and to have a uniform shape. It enables the production of protein jelly with
상기 숙성하는 단계(S300)는 상기 탈포하는 단계(S200) 이후 탈포가 완료된 액상 원료를 80 내지 100(°C) 온도 범위에서 약 30분 내지 1시간 동안 숙성시킴에 따라 상기 액상 원료에 함유된 겔화제에 의하여 겔화 반응이 충분하게 이루어질 수 있다.The aging step (S300) is the gel contained in the liquid raw material as the liquid raw material, after which the defoaming step (S200) has been completed, is aged for about 30 minutes to 1 hour in the temperature range of 80 to 100 (°C). The gelation reaction can be sufficiently performed by the agent.
상기 응고시키는 단계(S400)는 상기 숙성하는 단계(S300) 이후 숙성이 완료된 액상 원료의 적정 용량을 포장한 이후 이를 냉각수 또는 냉각 터널에 의해 30도(°C) 이하로 냉각시켜 단백질 젤리 형태로 제조할 수 있다.In the coagulation step (S400), after the aging step (S300), an appropriate amount of the aged liquid raw material is packed, and then cooled to 30 degrees (°C) or less by cooling water or a cooling tunnel to produce a protein jelly form. can do.
여기서, 액상 원료의 포장은 컵 또는 스틱형 포장지 등의 용기에 주입하는 방법 등으로 이루어질 수 있으나, 이에 한정되는 것은 아니다.Here, packaging of the liquid raw material may be performed by a method of injecting into a container such as a cup or stick-type wrapping paper, but is not limited thereto.
앞서 기술한 단백질 젤리 조성물의 구성 성분 종류 및 함량의 조합을 통해, 단백질을 고함량으로 포함하면서도 pH 3 내지 5의 산성 환경에서 겔화 능력이 우수하여 고탄력의 우수한 식감을 부여할 수 있는 단백질 젤리를 제조할 수 있다.Through the combination of the types and contents of the components of the protein jelly composition described above, protein jelly containing a high protein content and excellent gelation ability in an acidic environment of pH 3 to 5 is prepared, which can impart a high elasticity and excellent texture. can do.
[실시예][Example]
제조예. 단백질 젤리 조성물 제조manufacturing example. Preparation of protein jelly composition
아래 표 1에 기재된 구성성분 및 함량으로 단백질 젤리 조성물을 제조하였다. 표 1에 기재된 함량의 단위는 중량%이다.A protein jelly composition was prepared with the components and contents shown in Table 1 below. The units of the content shown in Table 1 are % by weight.
실험예. 단백질 젤리 관능 및 물성 평가experimental example. Evaluation of protein jelly sensory and physical properties
상기 표 1에 기재된 각각의 구성성분 및 함량에 따라 제조된 단백질 젤리 조성물로 제조된 단백질 젤리의 탄력성과 식감을 종합적으로 고려하여 관능평가를 실시했다. 아래 표 2에 기재된 평가 기준에 따른 점수의 총합을 연구원 수로 나누어 이를 소수점 아래 둘째 자리에서 반올림한 단백질 젤리의 관능 평가 점수를 아래 표 3에 기재했다.Sensory evaluation was conducted by comprehensively considering the elasticity and texture of the protein jelly prepared from the protein jelly composition prepared according to each component and content listed in Table 1 above. Table 3 shows the sensory evaluation scores of the protein jelly obtained by dividing the sum of the scores according to the evaluation criteria listed in Table 2 below by the number of researchers and rounding them off to the second decimal place.
또한, 상기 표 1에 기재된 각각의 구성성분 및 함량에 따라 제조된 단백질 젤리 조성물로 제조된 단백질 젤리의 산성도와 기계적 강도를 측정한 결과 및 상기 제조된 단백질 젤리 내부의 기포 발생 유무를 육안으로 관찰한 결과를 각각 아래 표 3에 기재했다.In addition, the results of measuring the acidity and mechanical strength of the protein jelly prepared from the protein jelly composition prepared according to each component and content listed in Table 1 and the presence or absence of bubbles inside the prepared protein jelly were visually observed. The results are listed in Table 3 below, respectively.
여기서, 단백질 젤리의 기계적 강도는 Texture analyzer(test speed : 1 mm/s, time : 5 sec, Trigger force : 5 g)를 이용하여 측정했다.Here, the mechanical strength of the protein jelly was measured using a texture analyzer (test speed: 1 mm/s, time: 5 sec, trigger force: 5 g).
상기 표 3에 나타난 바와 같이, 비교예 1의 단백질 젤리 조성물은 인산염을 미 적용함에 따라, 단백질 분말의 열 안정성이 저하되어 산성 조건에서 겔 형성이 이루어지지 않아 관능평가 및 기계적 강도의 측정이 불가능한 것을 확인하였고, 또한 단백질 젤리 내부에 기포가 형성되는 것으로 나타났다.As shown in Table 3, in the protein jelly composition of Comparative Example 1, as the phosphate was not applied, the thermal stability of the protein powder was lowered and gel formation was not performed under acidic conditions, so that sensory evaluation and measurement of mechanical strength were impossible. It was confirmed, and it was also found that air bubbles were formed inside the protein jelly.
비교예 2의 단백질 젤리 조성물은 겔화제로 카라기난 및 글루코만난을 포함하는 대신 젤라틴을 적용함으로써 이로 제조되는 단백질 젤리의 겔 탄력성과 기계적 강도가 저하된 것으로 나타났다. The protein jelly composition of Comparative Example 2 was found to have reduced gel elasticity and mechanical strength of the protein jelly prepared by applying gelatin instead of containing carrageenan and glucomannan as a gelling agent.
비교예 3의 단백질 젤리 조성물은 겔화제를 미 적용하고 인산염, LGB 및 잔탄검을 적용한 경우로 겔 탄력성이 크게 저하되고 기계적 강도가 매우 저하됨에 따라 도 2에 도시된 바와 같이 단백질 젤리로서의 형상을 유지할 수 없어 쉽게 부숴지고 식감이 좋지 않은 것으로 나타났다.The protein jelly composition of Comparative Example 3 was able to maintain its shape as a protein jelly, as shown in FIG. 2, as the gelling agent was not applied and phosphate, LGB, and xanthan gum were applied, and the gel elasticity was greatly reduced and the mechanical strength was greatly reduced. It was found that it was easily broken and the texture was not good.
비교예 4의 단백질 젤리 조성물은 겔화제의 유효성분으로 카라기난만 적용한 경우로 이로 제조되는 단백질 젤리의 기계적 강도는 충분하지만 겔 탄력성이 저하된 것으로 나타났다.In the protein jelly composition of Comparative Example 4, when only carrageenan was applied as an active ingredient of the gelling agent, the mechanical strength of the protein jelly prepared therefrom was sufficient, but the gel elasticity was reduced.
비교예 5의 단백질 젤리 조성물은 겔화제의 유효성분으로 글루코만난만 적용한 경우로 카라기난의 부재로 인해 산성 환경에서 겔을 형성하기가 불가능하여 관능평가가 불가능한 것으로 나타났다. In the protein jelly composition of Comparative Example 5, when only glucomannan was applied as an active ingredient of the gelling agent, it was impossible to form a gel in an acidic environment due to the absence of carrageenan, and thus sensory evaluation was impossible.
한편, 실시예 1의 단백질 젤리 조성물은 겔화제의 유효성분으로 카라기난, 글루코만난 및 인산염을 모두 함유함에 따라 이의 시너지 조합에 의하여 이로 제조되는 도 2에 도시된 단백질 젤리의 겔 탄력성과 식감 및 기계적 강도가 모두 우수함과 동시에 내부에 기포가 생성되지 않아 균일한 식감 및 형상을 구현 가능한 것으로 나타났다.On the other hand, as the protein jelly composition of Example 1 contains all of carrageenan, glucomannan, and phosphate as active ingredients of the gelling agent, the gel elasticity, texture and mechanical strength of the protein jelly shown in FIG. 2 prepared with the synergistic combination thereof All of them were excellent, and at the same time, no bubbles were generated inside, so it was possible to implement a uniform texture and shape.
본 명세서는 본 발명의 바람직한 실시예를 참조하여 설명하였지만, 해당 기술분야의 당업자는 이하에서 서술하는 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경 실시할 수 있을 것이다. 그러므로 변형된 실시가 기본적으로 본 발명의 특허청구범위의 구성요소를 포함한다면 모두 본 발명의 기술적 범주에 포함된다고 보아야 한다.Although this specification has been described with reference to preferred embodiments of the present invention, those skilled in the art can variously modify and change the present invention within the scope not departing from the spirit and scope of the present invention described in the claims described below. will be able to carry out Therefore, if the modified implementation basically includes the elements of the claims of the present invention, all of them should be considered to be included in the technical scope of the present invention.
Claims (5)
단백질 분말 및 겔화제를 포함하고,
상기 단백질 젤리 조성물의 총 함량을 기준으로, 상기 단백질 분말 함량은 5 내지 30 중량%이며,
상기 겔화제는 카라기난(Carrageenan), 글루코만난(Glucommanan) 및 인산염을 포함하고,
상기 인산염은 중합도(Degree of Polymerization)가 3 이상인 것을 특징으로 하는, 단백질 젤리 조성물.As a protein jelly composition,
Contains protein powder and gelling agent;
Based on the total content of the protein jelly composition, the protein powder content is 5 to 30% by weight,
The gelling agent includes carrageenan, glucommanan and phosphate,
The phosphate is a protein jelly composition, characterized in that the degree of polymerization (Degree of Polymerization) is 3 or more.
상기 겔화제의 함량은 1.5 내지 5 중량%인 것을 특징으로 하는, 단백질 젤리 조성물.According to claim 1,
The protein jelly composition, characterized in that the content of the gelling agent is 1.5 to 5% by weight.
상기 겔화제의 총 중량을 기준으로, 상기 카라기난 30 내지 50 중량%, 상기 글루코만난 5 내지 20 중량% 및 상기 인산염 5 내지 50 중량%를 포함하는 것을 특징으로 하는, 단백질 젤리 조성물.According to claim 2,
Based on the total weight of the gelling agent, 30 to 50% by weight of the carrageenan, 5 to 20% by weight of the glucomannan, and 5 to 50% by weight of the phosphate, protein jelly composition.
상기 제조된 액상 원료에 생성된 기포를 탈포하는 단계;
상기 탈포된 액상 원료를 일정 기간 숙성시키는 단계; 및
상기 숙성된 액상 원료를 냉각하여 젤리 형태로 응고시키는 단계;를 포함하는 것을 특징으로 하는 단백질 젤리 제조방법.Preparing a liquid raw material of protein jelly by mixing the protein jelly composition of any one of claims 1 to 3 in an aqueous solution;
defoaming bubbles generated in the prepared liquid raw material;
Aging the degassed liquid raw material for a certain period of time; and
Cooling the aged liquid raw material to solidify it into a jelly form; Protein jelly manufacturing method comprising the.
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| JPH08252069A (en) * | 1995-03-16 | 1996-10-01 | Takeda Chem Ind Ltd | Production of gelling agent |
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| JPH08252069A (en) * | 1995-03-16 | 1996-10-01 | Takeda Chem Ind Ltd | Production of gelling agent |
| KR20010100092A (en) * | 2001-09-22 | 2001-11-14 | 방계룡 | Jellied food for a diet |
| WO2004019695A1 (en) * | 2002-08-28 | 2004-03-11 | Fuji Oil Company, Limited | Acidic soy protein gel foods and process for producing the same |
| KR20030047920A (en) * | 2003-04-15 | 2003-06-18 | 방계룡 | The production method of jellied milk or soy milk |
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