KR102561116B1 - Composition for rheology control of food with improved digestibility and throat swallowing and food composition comprising the same - Google Patents
Composition for rheology control of food with improved digestibility and throat swallowing and food composition comprising the same Download PDFInfo
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- 239000000203 mixture Substances 0.000 title claims abstract description 110
- 235000013305 food Nutrition 0.000 title claims description 38
- 230000009747 swallowing Effects 0.000 title description 21
- 235000019621 digestibility Nutrition 0.000 title description 6
- 238000000518 rheometry Methods 0.000 title 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 78
- 235000021060 food property Nutrition 0.000 claims abstract description 77
- 241000894006 Bacteria Species 0.000 claims abstract description 39
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 39
- 239000004310 lactic acid Substances 0.000 claims abstract description 39
- 229920002907 Guar gum Polymers 0.000 claims abstract description 23
- 239000000665 guar gum Substances 0.000 claims abstract description 23
- 235000010417 guar gum Nutrition 0.000 claims abstract description 23
- 229960002154 guar gum Drugs 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 23
- 235000010491 tara gum Nutrition 0.000 claims abstract description 22
- 239000000213 tara gum Substances 0.000 claims abstract description 22
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 21
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 21
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 21
- 239000000711 locust bean gum Substances 0.000 claims abstract description 21
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 13
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 13
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 230000000704 physical effect Effects 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical group [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 10
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 8
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- 239000004033 plastic Substances 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims 1
- 238000007689 inspection Methods 0.000 claims 1
- 239000000230 xanthan gum Substances 0.000 abstract description 6
- 235000010493 xanthan gum Nutrition 0.000 abstract description 6
- 229920001285 xanthan gum Polymers 0.000 abstract description 6
- 229940082509 xanthan gum Drugs 0.000 abstract description 6
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 abstract description 3
- 229920002148 Gellan gum Polymers 0.000 abstract description 3
- 229920002581 Glucomannan Polymers 0.000 abstract description 3
- 235000010492 gellan gum Nutrition 0.000 abstract description 3
- 239000000216 gellan gum Substances 0.000 abstract description 3
- 229940046240 glucomannan Drugs 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 53
- 230000000968 intestinal effect Effects 0.000 description 20
- 230000029087 digestion Effects 0.000 description 18
- 238000011156 evaluation Methods 0.000 description 18
- 210000004051 gastric juice Anatomy 0.000 description 17
- 239000012530 fluid Substances 0.000 description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 12
- 238000002156 mixing Methods 0.000 description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 9
- 238000000354 decomposition reaction Methods 0.000 description 9
- 229940105329 carboxymethylcellulose Drugs 0.000 description 8
- 239000008103 glucose Substances 0.000 description 8
- 230000001965 increasing effect Effects 0.000 description 8
- 210000000936 intestine Anatomy 0.000 description 8
- 239000000523 sample Substances 0.000 description 8
- 210000002784 stomach Anatomy 0.000 description 8
- 239000003795 chemical substances by application Substances 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
- 230000002708 enhancing effect Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 230000000007 visual effect Effects 0.000 description 4
- 229920001353 Dextrin Polymers 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 235000019425 dextrin Nutrition 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 230000002496 gastric effect Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000015205 orange juice Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 description 2
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 description 2
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- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
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- 239000004034 viscosity adjusting agent Substances 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 244000298479 Cichorium intybus Species 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- 208000019505 Deglutition disease Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 240000001929 Lactobacillus brevis Species 0.000 description 1
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 241000186612 Lactobacillus sakei Species 0.000 description 1
- 241000194036 Lactococcus Species 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 206010035669 Pneumonia aspiration Diseases 0.000 description 1
- 238000000692 Student's t-test Methods 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 201000009807 aspiration pneumonia Diseases 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 229940099596 manganese sulfate Drugs 0.000 description 1
- 239000011702 manganese sulphate Substances 0.000 description 1
- 235000007079 manganese sulphate Nutrition 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 230000000152 swallowing effect Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012353 t test Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 210000003437 trachea Anatomy 0.000 description 1
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
- 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
-
- 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
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
잔탄검, 타라검, 로커스트콩검, 젤란검, 글루코만난 및 구아검으로 이루어지는 군으로부터 3종 이상 선택되는 검류; 카르복시메틸셀룰로오스의 염; 및 유산균 배양분말을 포함하는 식품 물성조절용 조성물에 관한 것이다.three or more gums selected from the group consisting of xanthan gum, tara gum, locust bean gum, gellan gum, glucomannan, and guar gum; salts of carboxymethylcellulose; And it relates to a composition for adjusting food properties comprising a lactic acid bacteria culture powder.
Description
소화능 및 목넘김이 향상된 식품 물성조절용 조성물 및 이를 포함하는 식품 조성물에 관한 것이다.It relates to a composition for adjusting food properties with improved digestion and swallowing and a food composition comprising the same.
물성이란 물질 자체가 가지고 있는 고유한 상태로, 포괄적으로는 물리적 성질인 밀도, 녹는점, 끓는점, 전도율, 열전도율, 점성도, 결정 등을 조사하여 측정되는 성질을 말한다. 식품, 의약품 등과 같은 제품에 있어 물성조절은 결국 제품을 삼키는 연하작용 및 제품의 전반적인 안정성에 영향을 주게 된다. Physical properties are inherent states of the material itself, and are comprehensively measured by examining physical properties such as density, melting point, boiling point, conductivity, thermal conductivity, viscosity, crystal, etc. In products such as food and pharmaceuticals, physical property adjustment eventually affects the swallowing effect and overall stability of the product.
물성을 조절하는 선행기술로는, 주로 검류와 덱스트린을 혼합하여 분산력을 향상시켜 점도를 증진시키는 점도증진제, 잔탄검과 구아검을 함께 사용하여 상승적 점도를 형성시키는 점도증진제 등이 있다. 그러나 이들 기술은 단순 검의 혼합으로 단시간에 많은 점도를 증진시킬 수 있으나, 위액이나 장액에서 소화되지 않아 오히려 영양성분의 흡수를 저해하는 문제점이 있다. 또한, 점도 물성이 높아질수록 부착성이 증가하여 소화 흡수의 저해뿐 아니라 삼키는 상태에서 목에 부하를 느끼게 하고 잘못 들어간 음식이 후두나 기관으로 들어가 오연성 폐렴이 발생할 수 있다. Prior art for adjusting physical properties includes a viscosity enhancing agent that improves viscosity by improving dispersibility by mixing gums and dextrin, and a viscosity enhancing agent that forms synergistic viscosity by using xanthan gum and guar gum together. However, although these techniques can increase a lot of viscosity in a short time by simple mixing of gum, they are not digested in gastric juice or intestinal juice and rather inhibit the absorption of nutrients. In addition, as the viscosity and physical properties increase, the adhesiveness increases, which not only inhibits digestion and absorption, but also makes the throat feel burdened while swallowing, and food that is incorrectly entered may enter the larynx or trachea, resulting in aspiration pneumonia.
유체의 점도 증진을 비롯한 물성조절에 대한 특성연구는 진행된 바가 있으나, 삼켜진 유체의 물성 개선제가 목넘김 속도 개선 정도, 위액 및 장액에서의 소화에 미치는 연구는 진행된 바가 없다.Characteristic studies on physical property control, including enhancement of fluid viscosity, have been conducted, but no study has been conducted on the effect of swallowed fluid property improvers on the degree of improvement in swallowing speed and digestion in gastric and intestinal juices.
일 구현예는 식품의 물성 발현이 용이해지고 소화능이 증대되며 목넘김을 부드럽게 개선시켜주는 식품 물성조절용 조성물을 제공한다.One embodiment provides a composition for adjusting physical properties of food, which facilitates the expression of physical properties of food, increases digestibility, and gently improves swallowing.
다른 일 구현예는 상기 식품 물성조절용 조성물을 포함하는 식품 조성물을 제공한다.Another embodiment provides a food composition comprising the composition for adjusting the food properties.
일 구현예에 따르면, 잔탄검, 타라검, 로커스트콩검, 젤란검, 글루코만난 및 구아검으로 이루어지는 군으로부터 3종 이상 선택되는 검류; 카르복시메틸셀룰로오스의 염; 및 유산균 배양분말을 포함하는 식품 물성조절용 조성물을 제공한다.According to one embodiment, three or more gums selected from the group consisting of xanthan gum, tara gum, locust bean gum, gellan gum, glucomannan, and guar gum; salts of carboxymethylcellulose; And it provides a composition for adjusting food properties containing lactic acid bacteria cultured powder.
상기 검류는 타라검, 로커스트콩검 및 구아검을 포함할 수 있다.The gums may include tara gum, locust bean gum and guar gum.
상기 검류는 타라검, 로커스트콩검 및 구아검의 혼합물일 수 있고, 이때 상기 타라검 1 중량% 내지 90 중량%, 상기 로커스트콩검 1 중량% 내지 90 중량%, 및 상기 구아검 1 중량% 내지 90 중량%의 혼합물일 수 있다.The gum may be a mixture of tara gum, locust bean gum and guar gum, wherein 1% to 90% by weight of the tara gum, 1% to 90% by weight of the locust bean gum, and 1% to 90% by weight of the guar gum % of the mixture.
상기 카르복시메틸셀룰로오스의 염은 카르복시메틸셀룰로오스나트륨, 카르복시메틸셀룰로오스나트륨칼슘, 또는 이들의 조합을 포함할 수 있다.The salt of carboxymethylcellulose may include sodium carboxymethylcellulose, calcium carboxymethylcellulose sodium, or a combination thereof.
상기 유산균 배양분말은 유산균 사균체, 유산균으로부터 분비되는 유용 물질, 또는 이들의 조합을 포함할 수 있다. The lactic acid bacteria culture powder may include dead cells of lactic acid bacteria, useful substances secreted from lactic acid bacteria, or a combination thereof.
상기 유산균 배양분말은 유산균을 열처리하여 얻어질 수 있고, 상기 열처리는 70℃ 내지 130℃의 온도에서 5분 내지 30분 동안 수행될 수 있다.The lactic acid bacteria culture powder may be obtained by heat-treating lactic acid bacteria, and the heat treatment may be performed at a temperature of 70° C. to 130° C. for 5 minutes to 30 minutes.
상기 식품 물성조절용 조성물은 상기 검류 1 중량% 내지 90 중량%; 상기 카르복시메틸셀룰로오스의 염 0.01 중량% 내지 70 중량%; 및 상기 유산균 배양분말 0.01 중량% 내지 70 중량%를 포함할 수 있다.The composition for adjusting food properties is 1% to 90% by weight of the gum; 0.01% to 70% by weight of the carboxymethylcellulose salt; and 0.01% to 70% by weight of the lactic acid bacteria cultured powder.
상기 식품 물성조절용 조성물의 수분용해지수(WSI)는 하기 수학식 1에 따라 30% 내지 100% 일 수 있다.The water solubility index (WSI) of the composition for adjusting food properties may be 30% to 100% according to Equation 1 below.
[수학식 1][Equation 1]
수분용해지수(WSI)(%) = (상등액 고형분 양 / 시료 양) X 100Water solubility index (WSI) (%) = (amount of solids in supernatant / amount of sample) X 100
상기 식품 물성조절용 조성물을 150 cP(mPa·s)의 점도로 15cm의 플라스틱 관을 통과하는데 걸리는 시간을 측정하여 얻은, 상기 식품 물성조절용 조성물의 흐름 속도는 0.1 cm/s 내지 30 cm/s 일 수 있다.The flow rate of the composition for adjusting food properties, obtained by measuring the time required for the composition for adjusting food properties to pass through a 15 cm plastic pipe at a viscosity of 150 cP (mPa s), may be 0.1 cm/s to 30 cm/s. there is.
다른 일 구현예에 따르면, 상기 식품 물성조절용 조성물 0.001 중량% 내지 30 중량%를 포함하는 식품 조성물을 제공한다.According to another embodiment, it provides a food composition comprising 0.001% by weight to 30% by weight of the composition for adjusting food properties.
일 구현예에 따른 식품 물성조절용 조성물은 식품의 물성 발현이 용이해지고 위와 장에서의 소화능을 증대시키며 목넘김을 용이하게 부드럽게 향상시킴에 따라, 식품 조성물 등에 물성조절제로 유용하게 사용될 수 있다.The composition for adjusting physical properties of food according to one embodiment can be usefully used as a physical property adjusting agent for food compositions, etc., as it facilitates the expression of physical properties of food, increases digestibility in the stomach and intestines, and easily and smoothly improves throat swallowing.
도 1a는 실시예 1 내지 6에 따른 식품 물성조절용 조성물의 위액에서의 분해반응을 보여주는 그래프이다.
도 1b는 비교예 1 내지 6에 따른 식품 물성조절용 조성물의 위액에서의 분해반응을 보여주는 그래프이다.
도 2a는 실시예 1 내지 6에 따른 식품 물성조절용 조성물의 장액에서의 분해반응을 보여주는 그래프이다.
도 2b는 비교예 1 내지 6에 따른 식품 물성조절용 조성물의 장액에서의 분해반응을 보여주는 그래프이다.
도 3a는 실시예 1 내지 6에 따른 식품 물성조절용 조성물의 위액 및 장액에서의 분해반응을 보여주는 그래프이다.
도 3b는 비교예 1 내지 6에 따른 식품 물성조절용 조성물의 위액 및 장액에서의 분해반응을 보여주는 그래프이다. Figure 1a is a graph showing the decomposition reaction in the gastric juice of the composition for adjusting food properties according to Examples 1 to 6.
Figure 1b is a graph showing the decomposition reaction in the gastric juice of the composition for adjusting food properties according to Comparative Examples 1 to 6.
Figure 2a is a graph showing the decomposition reaction in the intestinal fluid of the composition for adjusting food properties according to Examples 1 to 6.
Figure 2b is a graph showing the decomposition reaction in the intestinal fluid of the composition for adjusting food properties according to Comparative Examples 1 to 6.
Figure 3a is a graph showing the decomposition reaction in gastric juice and intestinal juice of the composition for adjusting food properties according to Examples 1 to 6.
Figure 3b is a graph showing the decomposition reaction in gastric juice and intestinal juice of the composition for adjusting food properties according to Comparative Examples 1 to 6.
이하, 구현예들에 대하여 기술분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 상세히 설명한다. 그러나 구현예들은 여러 가지 상이한 형태로 구현될 수 있으며 여기에서 설명하는 구현예에 한정되지 않는다.Hereinafter, embodiments will be described in detail so that those skilled in the art can easily implement them. However, implementations may take many different forms and are not limited to the implementations described herein.
일 구현예에 따른 식품 물성조절용 조성물은 3종 이상의 검류, 카르복시메틸셀룰로오스의 염, 그리고 유산균 배양분말을 포함할 수 있다. 이러한 식품 물성조절용 조성물은 식품 조성물에 사용됨으로써 식품의 물성 발현이 용이해지고, 위와 장에서의 소화능을 증대시켜 식품의 기능성 흡수를 도우며, 목넘김을 용이하게 부드럽게 하여 목넘김 정도를 향상시킬 수 있다.A composition for adjusting food properties according to an embodiment may include three or more gums, salts of carboxymethylcellulose, and lactic acid bacteria cultured powder. Such a composition for adjusting food properties can be used in food compositions to facilitate the expression of physical properties of food, increase digestion in the stomach and intestines to help functional absorption of food, and improve the degree of swallowing by easily smoothing the throat.
상기 검류는 잔탄검, 타라검, 로커스트콩검, 젤란검, 글루코만난 및 구아검으로 이루어지는 군으로부터 3종 이상 선택될 수 있다. 상기 검류는 이들 중에서, 예를 들면, 타라검, 로커스트콩검 및 구아검을 포함하여 3종 이상을 혼합하여 사용할 수 있다. The gums may be three or more selected from the group consisting of xanthan gum, tara gum, locust bean gum, gellan gum, glucomannan, and guar gum. Among these gums, for example, three or more types including tara gum, locust bean gum, and guar gum may be mixed and used.
종래의 점도증진제 등으로 물성을 조절한 경우 섭취 시 소화가 저해되는 문제가 있으며, 상기 검류 중 1종 또는 2종을 사용할 경우 점도는 높으나 안정성이 떨어져 유지력이 오래가지 않을 수 있으며, 또한 반대로 안정적이고 투명하고 분산력은 좋을 수 있으나 점도가 높게 발현되지 않을 수 있다. 일 구현예에 따르면, 상기 3종 이상의 검류를 혼합하여 사용함으로써 흐름성이 높아져 목넘김이 용이하게 부드럽게 개선되고, 또한 분해성 및 분산성이 높아져 위액 및 장액에서의 소화되는 정도를 개선시켜 식품에 포함된 영양성분의 흡수를 도울 수 있다. When physical properties are adjusted with a conventional viscosity enhancing agent, there is a problem that digestion is inhibited when ingested. It may be transparent and have good dispersing power, but may not have high viscosity. According to one embodiment, by mixing and using the three or more kinds of gums, the flowability is increased, so that the throat is easily and smoothly improved, and the disintegration and dispersibility are increased to improve the degree of digestion in gastric and intestinal juices, thereby improving the level of digestion contained in food. It can help the absorption of nutrients.
상기 검류는 또한, 예를 들면, 타라검, 로커스트콩검 및 구아검의 혼합물을 사용할 수 있다. 상기 혼합물은 타라검 1 중량% 내지 90 중량%, 로커스트콩검 1 중량% 내지 90 중량%, 그리고 구아검 1 중량% 내지 90 중량% 중량%로 혼합될 수 있다. 예를 들면, 타라검 1 중량% 내지 80 중량%, 로커스트콩검 1 중량% 내지 80 중량%, 그리고 1 중량% 내지 80 중량%로 혼합될 수 있으며, 또한 타라검 1 중량% 내지 70 중량%, 로커스트콩검 1 중량% 내지 70 중량%, 그리고 구아검 1 중량% 내지 70 중량%로 혼합될 수도 있다. 상기 3종의 혼합물을 사용할 경우 분산성 및 흐름성이 크게 높아져 목넘김의 정도 및 속도가 개선되며, 안정성, 투명성 및 관능이 향상될 수 있다. The gum may also be used, for example, a mixture of tara gum, locust bean gum and guar gum. The mixture may be mixed with 1% to 90% by weight of tara gum, 1% to 90% by weight of locust bean gum, and 1% to 90% by weight of guar gum. For example, it may be mixed with 1% to 80% by weight of tara gum, 1% to 80% by weight of locust bean gum, and 1% to 80% by weight of tara gum, and also 1% to 70% by weight of tara gum, locust 1% to 70% by weight of soybean gum, and 1% to 70% by weight of guar gum may be mixed. When the above three kinds of mixtures are used, dispersibility and flowability are greatly increased, so that the degree and speed of swallowing can be improved, and stability, transparency and sensory properties can be improved.
상기 검류는 상기 식품 물성조절용 조성물의 총량에 대하여 1 중량% 내지 90 중량%로 포함될 수 있고, 예를 들면, 1 중량% 내지 80 중량%, 5 중량% 내지 80 중량%, 5 중량% 내지 70 중량%로 포함될 수 있다. 상기 검류가 상기 함량 범위 내로 사용될 경우 위와 장에서의 소화능을 증대시키고 목넘김이 용이하게 부드럽게 향상될 수 있다. The gum may be included in 1% to 90% by weight based on the total amount of the composition for adjusting food properties, for example, 1% to 80% by weight, 5% to 80% by weight, 5% to 70% by weight % can be included. When the gum is used within the above content range, the digestibility in the stomach and intestines can be increased, and the throat can be easily and smoothly improved.
상기 카르복시메틸셀룰로오스의 염은 증점제 또는 유화제로 사용될 수 있다.The carboxymethylcellulose salt may be used as a thickener or emulsifier.
상기 카르복시메틸셀룰로오스의 염은 카르복시메틸셀룰로오스나트륨, 카르복시메틸셀룰로오스나트륨칼슘, 또는 이들의 조합을 포함할 수 있다.The salt of carboxymethylcellulose may include sodium carboxymethylcellulose, calcium carboxymethylcellulose sodium, or a combination thereof.
상기 카르복시메틸셀룰로오스의 염은 상기 식품 물성조절용 조성물의 총량에 대하여 0.01 중량% 내지 70 중량%로 포함될 수 있고, 예를 들면, 0.01 중량% 내지 50 중량%, 0.01 중량% 내지 30 중량%, 0.1 중량% 내지 10 중량%로 포함될 수 있다. 상기 카르복시메틸셀룰로오스의 염이 상기 함량 범위 내로 사용될 경우 위와 장에서의 소화능을 증대시키고 목넘김이 용이하게 부드럽게 향상될 수 있다.The salt of carboxymethylcellulose may be included in 0.01% to 70% by weight based on the total amount of the composition for adjusting food properties, for example, 0.01% to 50% by weight, 0.01% to 30% by weight, 0.1% by weight % to 10% by weight. When the salt of carboxymethylcellulose is used within the above content range, digestion in the stomach and intestines can be increased, and swallowing can be easily and smoothly improved.
상기 유산균 배양분말은 유산균 사균체, 유산균으로부터 분비되는 유용 물질, 또는 이들의 조합을 포함할 수 있다. The lactic acid bacteria culture powder may include dead cells of lactic acid bacteria, useful substances secreted from lactic acid bacteria, or a combination thereof.
상기 유산균 배양분말은 유산균을 열처리하여 얻어질 수 있다. 구체적으로, 배양 및 농축된 유산균 생균을 열처리에 의해 사균화하여 유산균 사균을 만듦으로써 유산균 배양분말을 얻을 수 있다. The lactic acid bacteria cultured powder may be obtained by heat-treating lactic acid bacteria. Specifically, the cultured lactic acid bacteria powder can be obtained by killing the cultured and concentrated lactic acid bacteria by heat treatment to produce dead lactic acid bacteria.
상기 유산균은 락토바실러스(lactobacillus) 속 균주, 락토코쿠스(lactococcus) 속 균주, 류코노스톡(leuconostoc) 속 균주, 페디오코쿠스(pediococcus) 속 균주, 비피도박테리움(bifidobacterium) 속 균주, 또는 이들의 조합을 포함할 수 있으며, 예를 들면, 락토바실러스 속 균주를 사용할 수 있다.The lactic acid bacteria are strains of the genus Lactobacillus, strains of the genus Lactococcus, strains of the genus Leuconostoc, strains of the genus Pediococcus, strains of the genus Bifidobacterium, or these It may include a combination of, for example, strains of the genus Lactobacillus may be used.
상기 락토바실러스 속 균주는 락토바실러스 플라타룸(lactobacillus plantarum), 락토바실러스 아시도필루스(lactobacillus acidophilus), 락토바실러스 불가리쿠스(lactobacillus bulgaricus), 락토바실러스 사케이(lactobacillus sakei), 락토바실러스 카제이(lactobacillus casei), 락토바실러스 브레비스(lactobacillus brevis), 또는 이들의 조합을 포함할 수 있고, 예를 들면, 락토바실러스 플라타룸을 사용할 수 있다. The strains of the genus Lactobacillus are Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus sakei, Lactobacillus casei casei), Lactobacillus brevis, or a combination thereof, for example, Lactobacillus Platarum may be used.
상기 유산균 생균이 접종되는 배지는 유산균 생균이 37℃ 이상 및 12시간 이상 성장 및 배양될 수 있는 것이면 충분하며, 예를 들어, 1.0 %(w/v) 내지 10.0 %(w/v)의 함수결정포도당, 0.1 %(w/v) 내지 5.0 %(w/v)의 제2인산칼륨, 0.1 %(w/v) 내지 5.0 %(w/v)의 황산마그네슘, 0.01 %(w/v) 내지 0.1 %(w/v)의 황산망간, 0.01 %(w/v) 내지 2.0 %(w/v)의 염화칼슘, 0.1 %(w/v) 내지 10.0 %(w/v)의 유청분말, 0.1 %(w/v) 내지 10.0 %(w/v)의 치커리추출물, 또는 이들의 조합을 포함할 수 있으나, 이에 제한되는 것은 아니다. 또한 상기 배지는 0.1 %(w/v) 내지 5.0 %(w/v)의 MgSO4 및 0.01 %(w/v) 내지 0.5 %(w/v)의 CaCl2을 추가로 포함할 수 있으나, 이에 제한되는 것은 아니다. The medium in which the lactic acid bacteria are inoculated is sufficient as long as the lactic acid bacteria can be grown and cultured at 37° C. or more and for 12 hours or more, for example, a water content crystal of 1.0% (w/v) to 10.0% (w/v) Glucose, 0.1% (w/v) to 5.0% (w/v) potassium dibasic phosphate, 0.1% (w/v) to 5.0% (w/v) magnesium sulfate, 0.01% (w/v) to 0.1% (w/v) manganese sulfate, 0.01% (w/v) to 2.0% (w/v) calcium chloride, 0.1% (w/v) to 10.0% (w/v) whey powder, 0.1% (w/v) to 10.0% (w/v) of chicory extract, or a combination thereof, but is not limited thereto. In addition, the medium may further include 0.1% (w/v) to 5.0% (w/v) of MgSO 4 and 0.01% (w/v) to 0.5% (w/v) of CaCl 2 . It is not limited.
상기 열처리는 70℃ 내지 130℃의 온도에서 5분 내지 30분 동안 수행될 수 있고, 예를 들면, 100℃ 내지 110℃의 온도에서 10분 내지 20분 동안 수행될 수 있다. 또한 상기 열처리는 1회 내지 10회의 초고온살균(ultra high temperature sterilization) 방법으로 수행될 수 있으며, 상기 초고온살균은 110℃ 내지 130℃의 온도에서 3초 내지 10초 동안 수행될 수 있다. 상기 조건에서 열처리를 수행할 경우 유산균은 사균체가 되며 유산균이 분비한 유용물질을 포함하여 식품용으로 가공할 수 있다.The heat treatment may be performed at a temperature of 70 °C to 130 °C for 5 minutes to 30 minutes, for example, at a temperature of 100 °C to 110 °C for 10 minutes to 20 minutes. In addition, the heat treatment may be performed by an ultra high temperature sterilization method of 1 to 10 times, and the ultra high temperature sterilization may be performed at a temperature of 110 ° C to 130 ° C for 3 seconds to 10 seconds. When the heat treatment is performed under the above conditions, the lactic acid bacteria become dead cells and can be processed for food including useful substances secreted by the lactic acid bacteria.
상기 유산균 배양분말은 상기 식품 물성조절용 조성물의 총량에 대하여 0.01 중량% 내지 70 중량%로 포함될 수 있고, 예를 들면, 0.01 중량% 내지 50 중량%, 0.01 중량% 내지 30 중량%, 0.1 중량% 내지 10 중량%로 포함될 수 있다. 상기 유산균 배양분말이 상기 함량 범위 내로 사용될 경우 위와 장에서의 소화능을 증대시키고 목넘김이 용이하게 부드럽게 향상될 수 있다.The lactic acid bacteria cultured powder may be included in 0.01% to 70% by weight based on the total amount of the composition for adjusting food properties, for example, 0.01% to 50% by weight, 0.01% to 30% by weight, 0.1% to 0.1% by weight 10% by weight. When the lactic acid bacteria cultured powder is used within the above content range, digestion in the stomach and intestines can be increased, and swallowing can be easily and smoothly improved.
상기 식품 물성조절용 조성물은 이 외에도 분말결정포도당을 더 포함할 수 있다. 상기 분말결정포도당은 식품 물성조절용 조성물 내에 잔량으로 포함될 수 있다. The composition for adjusting food properties may further include powdered crystalline glucose in addition to this. The powdered dextrose may be included in a residual amount in the composition for adjusting food properties.
일 구현예에 따른 식품 물성조절용 조성물은 종래 주로 사용되는 점도증진제의 분진이 발생하지 않고 분산이 용이하여 안정적으로 제조 및 사용할 수 있다. The composition for adjusting food properties according to one embodiment can be stably prepared and used without generating dust of the viscosity enhancing agent commonly used in the prior art and being easily dispersed.
일 구현예에 따른 식품 물성조절용 조성물을 식품 조성물에 사용할 경우, 흐름성이 향상되어 목넘김 속도를 증가시킬 수 있으며, 목넘김 정도 및 목넘김 후 깔끔함이 개선될 수 있고, 또한 분산성을 24시간 이상 유지함으로써 침전물이 덜 생길 수 있다. 상기 식품 조성물은 예를 들면, 물, 주스 등과 같은 일반 식품, 단백질 음료 등과 같은 건강기능식품 등일 수 있다. When the composition for adjusting food properties according to one embodiment is used in a food composition, the flowability is improved to increase the speed of swallowing, the degree of swallowing and neatness after swallowing can be improved, and the dispersibility is maintained for 24 hours or more. Less sediment may form. The food composition may be, for example, general food such as water or juice, health functional food such as protein drink, and the like.
상기 식품 물성조절용 조성물의 수분용해지수(WSI)는 하기 수학식 1에 따라 값을 얻을 수 있다. The water solubility index (WSI) of the composition for adjusting food properties can be obtained according to Equation 1 below.
[수학식 1][Equation 1]
(상등액 고형분 양 / 시료 양) X 100(Amount of supernatant solid / amount of sample) X 100
상기 수학식 1에 따른 상기 식품 물성조절용 조성물의 수분용해지수(WSI)는 30% 내지 100% 일 수 있고, 예를 들면, 40% 내지 100%, 50% 내지 100% 일 수 있다. 상기 범위 내의 수분용해지수(WSI)를 가지는 식품 물성조절용 조성물을 수분이 포함된 식품 조성물에 첨가할 경우 보다 쉽게 용해되고 수분을 흡수함으로써 물성 발현이 용이해진다.The water solubility index (WSI) of the composition for adjusting food properties according to Equation 1 may be 30% to 100%, for example, 40% to 100%, 50% to 100%. When a composition for adjusting food properties having a water solubility index (WSI) within the above range is added to a food composition containing water, it is more easily dissolved and absorbs water, thereby facilitating the expression of physical properties.
상기 식품 물성조절용 조성물의 흐름 속도는 150 cP(mPa·s)의 점도로 15cm의 플라스틱 관을 통과하는데 걸리는 시간을 측정하여 그 값을 얻을 수 있다. 이와 같이 측정한 상기 식품 물성조절용 조성물의 흐름 속도는 0.1 cm/s 내지 30 cm/s 일 수 있고, 예를 들면, 0.1 cm/s 내지 20 cm/s, 1 cm/s 내지 15 cm/s, 5 cm/s 내지 10 cm/s, 6.5 cm/s 내지 9.0 cm/s, 7 cm/s 내지 9 cm/s 일 수 있다. 상기 범위 내의 흐름 속도를 가지는 식품 물성조절용 조성물을 식품 조성물에 첨가할 경우 목넘김 정도가 용이하고 부드럽게 개선될 수 있다.The flow rate of the composition for adjusting food properties can be obtained by measuring the time it takes to pass through a 15 cm plastic pipe with a viscosity of 150 cP (mPa s). The flow rate of the composition for adjusting food properties measured in this way may be 0.1 cm / s to 30 cm / s, for example, 0.1 cm / s to 20 cm / s, 1 cm / s to 15 cm / s, 5 cm/s to 10 cm/s, 6.5 cm/s to 9.0 cm/s, and 7 cm/s to 9 cm/s. When the composition for adjusting food properties having a flow rate within the above range is added to the food composition, the degree of swallowing can be easily and smoothly improved.
다른 일 구현예에 따르면, 상기 식품 물성조절용 조성물을 포함하는 식품 조성물이 제공된다. 상기 식품 물성조절용 조성물이 식품 조성물에 첨가될 경우 소화능 및 목넘김 정도가 향상될 뿐 아니라 점도의 빠른 발현, 안정성 및 분산성과 같은 식품의 물성을 우수하게 조절할 수 있다. According to another embodiment, a food composition comprising the composition for adjusting food properties is provided. When the composition for adjusting food properties is added to a food composition, it is possible to improve the digestibility and the degree of swallowing, as well as to excellently control the physical properties of food, such as rapid expression of viscosity, stability and dispersibility.
상기 식품 조성물은 분말, 액상, 젤리 등의 형태일 수 있으나, 이에 제한되지 않는다.The food composition may be in the form of powder, liquid, jelly, etc., but is not limited thereto.
상기 식품 조성물은 상기 식품 물성조절용 조성물 0.001 중량% 내지 30 중량%를 포함할 수 있고, 예를 들면, 0.001 중량% 내지 20 중량%, 0.001 중량% 내지 10 중량%를 포함할 수 있다. 상기 식품 물성조절용 조성물이 상기 함량 범위 내로 포함될 경우 소화능을 증대시키고 목넘김 정도를 개선시키는 등 식품의 다양한 물성을 동시에 조절할 수 있다. The food composition may include 0.001% to 30% by weight of the composition for adjusting food properties, for example, 0.001% to 20% by weight, 0.001% to 10% by weight. When the composition for adjusting physical properties of food is included within the above content range, various physical properties of food can be simultaneously adjusted, such as increasing digestion and improving the degree of swallowing.
이하에서는 본 발명의 구체적인 실시예들을 제시한다. 다만, 하기에 기재된 실시예들은 본 발명을 구체적으로 예시하거나 설명하기 위한 것에 불과하며, 이로서 본 발명이 제한되어서는 아니된다. 또한, 여기에 기재되지 않은 내용은 이 기술 분야에서 숙련된 자이면 충분히 기술적으로 유추할 수 있는 것이므로 그 설명을 생략한다.Hereinafter, specific embodiments of the present invention are presented. However, the embodiments described below are only intended to specifically illustrate or explain the present invention, and the present invention should not be limited thereto. In addition, since the content not described herein can be sufficiently technically inferred by those skilled in the art, the description thereof will be omitted.
(식품 물성조절용 조성물 제조)(Manufacture of composition for adjusting food properties)
실시예 1Example 1
검류 70 중량%, 카르복시메틸셀룰로오스나트륨 10 중량%, 유산균 배양분말 10 중량% 및 분말결정포도당 10 중량%를 혼합하여 식품 물성조절용 조성물을 제조하였다. 이때, 상기 검류는 검류 총량에 대하여 타라검 45 중량%, 로커스트콩검 20 중량% 및 구아검 35 중량%를 혼합하여 얻어졌다. 또한 상기 유산균 배양분말은 락토바실러스 플라타룸(lactobacillus plantarum)의 유산균 생균을 37℃ 및 12시간 동안 성장 및 배양시킨 후, 110℃에서 10초 동안 초고온살균 후, 두 번의 여과를 통해 불순물을 제거한 후 동결건조하여 분말화함으로써 얻어졌다. A composition for adjusting food properties was prepared by mixing 70% by weight of gum, 10% by weight of sodium carboxymethylcellulose, 10% by weight of lactic acid bacteria culture powder, and 10% by weight of powdered crystalline glucose. At this time, the gum was obtained by mixing 45% by weight of tara gum, 20% by weight of locust bean gum, and 35% by weight of guar gum with respect to the total amount of gum. In addition, the lactic acid bacteria cultured powder is grown and cultured for lactic acid bacteria of Lactobacillus plantarum at 37 ° C. for 12 hours, ultra-high temperature sterilization at 110 ° C. for 10 seconds, and then frozen after removing impurities through two filtrations. It was obtained by drying and powdering.
실시예 2Example 2
실시예 1에서 검류 50 중량%, 카르복시메틸셀룰로오스나트륨 5 중량%, 유산균 배양분말 5 중량% 및 분말결정포도당 40 중량%를 혼합한 것을 제외하고는, 실시예 1과 동일한 방법으로 식품 물성조절용 조성물을 제조하였다.In Example 1, except for mixing 50% by weight of gum, 5% by weight of sodium carboxymethylcellulose, 5% by weight of lactic acid bacteria culture powder, and 40% by weight of powdered crystalline glucose, the composition for adjusting food properties was prepared in the same manner as in Example 1. manufactured.
실시예 3Example 3
실시예 1에서 검류 30 중량%, 카르복시메틸셀룰로오스나트륨 1 중량%, 유산균 배양분말 1 중량% 및 분말결정포도당 68 중량%를 혼합한 것을 제외하고는, 실시예 1과 동일한 방법으로 식품 물성조절용 조성물을 제조하였다.In Example 1, except for mixing 30% by weight of gum, 1% by weight of sodium carboxymethylcellulose, 1% by weight of lactic acid bacteria culture powder, and 68% by weight of powdered crystalline glucose, the composition for adjusting food properties was prepared in the same manner as in Example 1. manufactured.
실시예 4Example 4
실시예 1에서 검류 5 중량%, 카르복시메틸셀룰로오스나트륨 0.1 중량%, 유산균 배양분말 0.1 중량% 및 분말결정포도당 94.8 중량%를 혼합한 것을 제외하고는, 실시예 1과 동일한 방법으로 식품 물성조절용 조성물을 제조하였다.In Example 1, except for mixing 5% by weight of gum, 0.1% by weight of sodium carboxymethylcellulose, 0.1% by weight of lactic acid bacteria culture powder, and 94.8% by weight of powdered crystalline glucose, the composition for adjusting food properties was prepared in the same manner as in Example 1. manufactured.
실시예 5Example 5
실시예 1에서 검류 총량에 대하여 타라검 30 중량%, 로커스트콩검 30 중량% 및 구아검 40 중량%를 혼합하여 얻어진 검류를 사용한 것을 제외하고는, 실시예 1과 동일한 방법으로 식품 물성조절용 조성물을 제조하였다.A composition for adjusting food properties was prepared in the same manner as in Example 1, except that the gum obtained by mixing 30% by weight of tara gum, 30% by weight of locust bean gum, and 40% by weight of guar gum with respect to the total amount of gum in Example 1 was used. did
실시예 6Example 6
실시예 1에서 검류 총량에 대하여 타라검 20 중량%, 로커스트콩검 40 중량% 및 구아검 40 중량%를 혼합하여 얻어진 검류를 사용한 것을 제외하고는, 실시예 1과 동일한 방법으로 식품 물성조절용 조성물을 제조하였다.A composition for adjusting food properties was prepared in the same manner as in Example 1, except that the gum obtained by mixing 20% by weight of tara gum, 40% by weight of locust bean gum, and 40% by weight of guar gum with respect to the total amount of gum in Example 1 was used. did
비교예 1Comparative Example 1
점도조절제로서 토로미펙트(대상웰라이프社)를 사용하였다. 이는 덱스트린, 잔탄검 및 로커스트콩검이 함유되어 있다.As a viscosity modifier, Toromipect (Daesan Welllife Co.) was used. It contains dextrin, xanthan gum and locust bean gum.
비교예 2Comparative Example 2
점도조절제로서 비스코업(레오스푸드社)을 사용하였다. 이는 잔탄검, 구아검 및 덱스트린이 함유되어 있다.As a viscosity modifier, Visco Up (Leos Food Co.) was used. It contains xanthan gum, guar gum and dextrin.
비교예 3Comparative Example 3
실시예 1에서 검류 총량에 대하여 로커스트콩검 50 중량% 및 구아검 50 중량%를 혼합하여 얻어진 검류를 사용한 것을 제외하고는, 실시예 1과 동일한 방법으로 식품 물성조절용 조성물을 제조하였다. A composition for adjusting food properties was prepared in the same manner as in Example 1, except that the gum obtained by mixing 50% by weight of locust bean gum and 50% by weight of guar gum with respect to the total amount of gum in Example 1 was used.
비교예 4Comparative Example 4
실시예 1에서 검류 총량에 대하여 구아검 50 중량% 및 타라검 50 중량%를 혼합하여 얻어진 검류를 사용한 것을 제외하고는, 실시예 1과 동일한 방법으로 식품 물성조절용 조성물을 제조하였다. A composition for adjusting food properties was prepared in the same manner as in Example 1, except that the gum obtained by mixing 50% by weight of guar gum and 50% by weight of tara gum with respect to the total amount of gum in Example 1 was used.
비교예 5Comparative Example 5
실시예 1에서 검류 70 중량%, 유산균 배양분말 1 중량% 및 분말결정포도당 29 중량%를 혼합한 것을 제외하고는, 실시예 1과 동일한 방법으로 식품 물성조절용 조성물을 제조하였다. A composition for adjusting food properties was prepared in the same manner as in Example 1, except that 70% by weight of gum, 1% by weight of lactic acid bacteria culture powder, and 29% by weight of powdered crystalline glucose were mixed in Example 1.
비교예 6Comparative Example 6
실시예 1에서 검류 70 중량%, 카르복시메틸셀룰로오스나트륨 1 중량% 및 분말결정포도당 29 중량%를 혼합한 것을 제외하고는, 실시예 1과 동일한 방법으로 식품 물성조절용 조성물을 제조하였다. A composition for adjusting food properties was prepared in the same manner as in Example 1, except that 70% by weight of gum, 1% by weight of sodium carboxymethylcellulose, and 29% by weight of powdered crystalline glucose were mixed in Example 1.
평가 1: 식품 물성조절용 조성물의 수분용해지수 측정Evaluation 1: Measurement of water solubility index of composition for adjusting food properties
식품 물성조절용 조성물의 분산력 및 용해력을 확인하기 위하여 다음과 같은 방법으로 수분용해지수(water solubility index, WSI)를 측정하여, 그 결과를 하기 표 1에 나타내었다.In order to confirm the dispersibility and solvency of the composition for adjusting food properties, the water solubility index (WSI) was measured in the following way, and the results are shown in Table 1 below.
실시예 1 내지 6 및 비교예 1 내지 6에 따른 식품 물성조절용 조성물 각각에 대하여, 상온(25℃)에서 1g의 원료를 100ml에 1분간 녹인 후 10분 간 안정화 후, 1ml의 샘플을 취하여 10,000rpm에서 15분간 원심분리한 다음, 상등액의 고형분 양을 측정하고 건조 시료 1g이 상등액에 얼마나 녹아있는지를 확인하였다. 이는 하기 수학식 1에 따라 값을 얻었다. For each of the compositions for adjusting food properties according to Examples 1 to 6 and Comparative Examples 1 to 6, after dissolving 1 g of raw material in 100 ml for 1 minute at room temperature (25 ° C) and stabilizing for 10 minutes, a sample of 1 ml was taken and stirred at 10,000 rpm After centrifugation for 15 minutes, the amount of solids in the supernatant was measured and how much 1g of dry sample was dissolved in the supernatant was confirmed. This obtained a value according to Equation 1 below.
[수학식 1][Equation 1]
수분용해지수(WSI)(%) = (상등액 고형분 양 / 시료 양) X 100Water solubility index (WSI) (%) = (amount of solids in supernatant / amount of sample) X 100
상기 표 1을 통하여, 실시예 1 내지 6의 경우 비교예 1 내지 6 대비 수분용해지수가 높음을 볼 수 있는 바, 이로부터 일 구현예에 따른 식품 물성조절용 조성물이 수분이 포함된 식품에 첨가될 경우 보다 쉽게 용해되고 수분을 흡수함으로써 물성 발현이 용이해짐을 알 수 있다.Through Table 1, in the case of Examples 1 to 6, it can be seen that the water solubility is high compared to Comparative Examples 1 to 6, from which the composition for adjusting food properties according to one embodiment can be added to food containing water. It can be seen that the expression of physical properties becomes easier by dissolving more easily and absorbing moisture.
평가 2: 식품 물성조절용 조성물의 물성 측정Evaluation 2: Measurement of physical properties of the composition for adjusting food properties
미국식이협회(american dietatic association, ADA)는 연하곤란자용 식품을 구분하기 위하여 입 안에서 작용하는 전단속도를 50 sec-1로 정하여 점도(viscosity, cP)를 측정하였으며, 1단계로 흐르는형(thin, 1-50 mPas), 2단계로 과즙형(nectar-like, 51-350 mPas), 3단계로 벌꿀형(honey-like, 351-1750 mPas), 그리고 4단계로 푸딩형(pudding-like, >1750 mPas)의 4단계 점도 구분(점도 ADA 단계)을 제시하고 있다.The American Dietatic Association (ADA) measured the viscosity (cP) by setting the shear rate acting in the mouth to 50 sec -1 to classify food for dysphagia, and measured the flow type in one step (thin, 1-50 mPas), nectar-like (51-350 mPas) in 2 stages, honey-like (351-1750 mPas) in 3 stages, and pudding-like (4 stages) > 1750 mPas), a four-level viscosity division (viscosity ADA level) is presented.
실시예 1 내지 6 및 비교예 1 내지 6에 따른 식품 물성조절용 조성물 각각에 대하여, 상온 25℃에서 1g의 원료를 100ml에 1분간 녹인 후 10분간 안정화 후 각 시료의 물성, 즉, 점도(cP), 점도 ADA단계 및 투명도를 측정하여, 그 결과를 하기 표 2에 나타내었다.For each of the compositions for adjusting food properties according to Examples 1 to 6 and Comparative Examples 1 to 6, after dissolving 1 g of the raw material in 100 ml for 1 minute at room temperature 25 ° C. and stabilizing for 10 minutes, the physical properties of each sample, that is, viscosity (cP) , Viscosity ADA level and transparency were measured, and the results are shown in Table 2 below.
하기 표 2에서, 투명도의 결과는 다음을 의미한다. In Table 2 below, the results of transparency mean the following.
+ 흰색 투명도, ++ 흰색에 가까운 투명도, +++ 흰색-투명의 중간, ++++ 투명에 가까움, +++++ 투명함+ White Transparency, ++ Near White Transparency, +++ White-Medium Transparency, ++++ Near Transparency, +++++ Transparency
상기 표 2를 통하여, 일 구현예에 따른 식품 물성조절용 조성물의 경우 각각의 물리적인 특성이 있음을 알 수 있다.Through Table 2, it can be seen that each of the physical properties of the composition for adjusting food properties according to one embodiment.
평가 3: 식품 물성조절용 조성물의 흐름성 측정Evaluation 3: Measurement of flowability of composition for adjusting food properties
평가 2에서 얻은 실시예 1 내지 6 및 비교예 1 내지 6에 따른 식품 물성조절용 조성물의 각 시료에 대하여, 같은 점도인 약 150cP로 맞춘 각 시료가 15cm의 플라스틱 관을 통과하는데 걸리는 시간을 측정하여 속도를 구하였고, 그 결과를 하기 표 3에 나타내었다.For each sample of the composition for adjusting food properties according to Examples 1 to 6 and Comparative Examples 1 to 6 obtained in Evaluation 2, the time required for each sample adjusted to the same viscosity of about 150 cP to pass through a 15 cm plastic tube was measured and the speed was obtained, and the results are shown in Table 3 below.
상기 표 3을 통하여, 흐름성 개선 정도를 측정하기 위하여 점도(cP) 값을 맞춘 각 시료 용액을 만들어 측정한 결과, 같은 점도에서 실시예 1 내지 6의 경우 비교예 1 내지 6 대비 흐름성이 높은 것을 확인할 수 있는 바, 일 구현예에 따른 식품 물성조절용 조성물이 식품에 첨가될 경우 목넘김이 용이하게 부드럽게 개선됨을 알 수 있다.Through Table 3, in order to measure the degree of improvement in flowability, the results of making and measuring each sample solution with matched viscosity (cP) values showed that Examples 1 to 6 had higher flowability than Comparative Examples 1 to 6 at the same viscosity. It can be confirmed that, when the composition for adjusting food properties according to one embodiment is added to food, it can be seen that the throat is easily and smoothly improved.
평가 4: 식품 물성조절용 조성물의 위액 및 장액 분해능 측정Evaluation 4: Measurement of gastric juice and intestinal juice decomposition ability of the composition for adjusting food properties
실시예 1 내지 6 및 비교예 1 내지 6에 따른 식품 물성조절용 조성물의 위와 장에서의 소화능을 확인하기 위하여, 인공위액 및 인공장액을 제조하여 소화시간을 접목시켜 육안 평가 및 점도(cP) 변화를 측정하였다. In order to confirm the digestibility of the composition for adjusting food properties according to Examples 1 to 6 and Comparative Examples 1 to 6 in the stomach and intestines, artificial gastric juice and artificial intestinal juice were prepared and digestion time was grafted to visual evaluation and viscosity (cP) change was measured.
인공위액은 0.3%의 펩신(pepsin)을 첨가하고, pH 2.5로 조절한 0.9% NaCl 용액을 제조하여 얻었으며, 인공장액은 0.3% 옥스갈(oxgall)을 첨가한 0.9% NaCl 용액을 제조하여 얻었다. Artificial gastric fluid was obtained by adding 0.3% pepsin and preparing a 0.9% NaCl solution adjusted to pH 2.5, and artificial intestinal fluid was obtained by preparing a 0.9% NaCl solution to which 0.3% oxgall was added. .
(1) 위액에서의 반응(1) Reaction in gastric juice
유체의 위의 소화 시간을 반영하여 위액은 1시간 동안 37℃를 유지하며 소화시키며 육안 평가 및 점도(cP) 변화를 확인하였고, 그 결과를 도 1a 및 도 1b에 나타내었다. 실시예 1 내지 6 및 비교예 1 내지 6에 따른 식품 물성조절용 조성물 각각의 변화를 확인하기 위하여, 2% 용해된 각 조성물과 위액의 비율을 1:2로 혼합하여 진행하였다.Reflecting the digestion time of the fluid in the stomach, gastric juice was digested while maintaining 37 ° C. for 1 hour, and visual evaluation and viscosity (cP) change were confirmed. The results are shown in FIGS. 1A and 1B. In order to confirm the change of each composition for adjusting food properties according to Examples 1 to 6 and Comparative Examples 1 to 6, a ratio of 2% dissolved each composition and gastric juice was mixed at a ratio of 1:2.
도 1a 및 도 1b를 참고하면, 실시예 1 내지 6의 경우 비교예 1 내지 6 대비 위액에서의 분해성이 높은 것을 확인할 수 있는 바, 일 구현예에 따른 식품 물성조절용 조성물이 식품에 첨가될 경우 위액에서의 소화능이 향상됨을 알 수 있다.Referring to Figures 1a and 1b, in the case of Examples 1 to 6, it can be confirmed that the disintegration in gastric juice is higher than that of Comparative Examples 1 to 6, when the composition for adjusting food properties according to one embodiment is added to food gastric juice It can be seen that the digestion ability in the is improved.
(2) 장액에서의 반응(2) reaction in intestinal fluid
유체의 장의 소화 시간을 반영하여 장액에서는 2시간 동안 37℃를 유지하며 소화시키며 육안 평가 및 점도(cP) 변화를 확인하였고, 그 결과를 도 2a 및 도 2b에 나타내었다. 실시예 1 내지 6 및 비교예 1 내지 6에 따른 식품 물성조절용 조성물 각각의 변화를 확인하기 위하여, 2% 용해된 각 조성물과 장액의 비율을 1:2로 혼합하여 진행하였다.Reflecting the digestion time of the intestine of the fluid, the intestinal fluid was digested while maintaining 37 ° C. for 2 hours, and visual evaluation and viscosity (cP) change were confirmed. The results are shown in FIGS. 2a and 2b. In order to confirm the change of each composition for adjusting food properties according to Examples 1 to 6 and Comparative Examples 1 to 6, the ratio of 2% dissolved each composition and intestinal fluid was mixed at 1:2.
도 2a 및 도 2b를 참고하면, 실시예 1 내지 6의 경우 비교예 1 내지 6 대비 장액에서의 분해성이 더 높은 것을 확인할 수 있는 바, 일 구현예에 따른 식품 물성조절용 조성물이 식품에 첨가될 경우 장액에서의 소화능이 향상됨을 알 수 있다.Referring to Figures 2a and 2b, in the case of Examples 1 to 6, it can be seen that the degradability in intestinal fluid is higher than that of Comparative Examples 1 to 6, when the composition for adjusting food properties according to one embodiment is added to food It can be seen that digestion in intestinal juice is improved.
(3) 위액 및 장액의 혼합물에서의 반응(3) Reaction in a mixture of gastric juice and intestinal juice
실시예 1 내지 6 및 비교예 1 내지 6에 따른 식품 물성조절용 조성물 각각의 변화를 확인하기 위하여, 2% 용해된 각 조성물과 위액의 비율을 1:2로 혼합하여 위의 소화시간을 반영하여 위액은 1 시간 후, 장액을 1:1의 비율로 처방하고 장의 소화시간을 반영하여 장액에서는 2시간 동안 37℃를 유지하며 소화시키며 육안 평가 및 점도(cP) 변화를 확인하였고, 그 결과를 도 3a 및 도 3b에 나타내었다.In order to confirm the change in each composition for adjusting food properties according to Examples 1 to 6 and Comparative Examples 1 to 6, the ratio of each composition dissolved in 2% and gastric juice was mixed at a ratio of 1: 2 to reflect the digestion time of the stomach and gastric juice After 1 hour, the intestinal fluid was prescribed at a ratio of 1: 1, and the intestinal fluid was digested while maintaining 37 ° C for 2 hours, reflecting the digestion time of the intestine, and visual evaluation and viscosity (cP) change were confirmed. The results are shown in FIG. 3a and shown in Figure 3b.
도 3a 및 도 3b를 참고하면, 실시예 1 내지 6의 경우 비교예 1 내지 6 대비 위액에서의 분해성이 높고 또한 이어지는 장액에서의 분해성이 더욱 높아짐을 확인할 수 있는 바, 일 구현예에 따른 식품 물성조절용 조성물이 식품에 첨가될 경우 위액 및 장액에서의 소화능이 향상됨을 알 수 있다.Referring to Figures 3a and 3b, in the case of Examples 1 to 6, compared to Comparative Examples 1 to 6, it can be confirmed that the decomposition in gastric juice is higher and the subsequent decomposition in intestinal juice is further increased. It can be seen that when the composition for conditioning is added to food, digestion in gastric juice and intestinal juice is improved.
평가 5: 식품 물성조절용 조성물의 목넘김 관능 평가Evaluation 5: Throat sensory evaluation of the composition for adjusting food properties
실시예 1 내지 6 및 비교예 1 내지 6에 따른 식품 물성조절용 조성물의 목넘김 개선정도를 확인하기 위하여 관능평가를 진행하였다. 관능검사는 단백질 음료, 비타민 음료, 오렌지 주스 각각에 각 식품 물성조절용 조성물을 0.1 중량% 첨가한 것에 대하여 전문패널 15명에게 시식하게 한 후 5점 척도법으로 평가하였으며, 목넘김시 느낌의 결과를 하기 표 4에, 음용 후 목의 깔끔함 정도의 결과를 하기 표 5에 나타내었다.Sensory evaluation was conducted to confirm the degree of improvement in swallowing of the compositions for adjusting food properties according to Examples 1 to 6 and Comparative Examples 1 to 6. The sensory test was evaluated by a 5-point scale method after having 15 expert panelists taste the addition of 0.1% by weight of each food property control composition to each of protein beverage, vitamin beverage, and orange juice. 4, the results of the degree of clearness of the throat after drinking are shown in Table 5 below.
목넘김시 느낌과 음용 후 목의 깔끔한 정도는 '1점=매우 나쁘다, 2점=나쁘다, 3점=보통, 4점=좋다, 5점=매우 좋다'와 같이 5점 척도를 사용하여 분석하였다.The feeling of swallowing and the clearness of the throat after drinking were analyzed using a 5-point scale such as '1 point = very bad, 2 points = bad, 3 points = average, 4 points = good, and 5 points = very good'.
데이터의 유의성 평가는 신뢰도 95% 범위에서 t-test를 통하여 통계분석을 진행하고 p<0.05 에서 유의한 수준을 판단하였다. To evaluate the significance of the data, statistical analysis was conducted through t-test in the range of 95% reliability, and the significance level was judged at p<0.05.
상기 표 4 및 5를 통하여, 실시예 1 내지 6의 경우 비교예 1 내지 6 대비 목넘김시 느낌과 음용 후 목의 깔끔한 정도가 대체적으로 우수함을 확인할 수 있는 바, 일 구현예에 따른 식품 물성조절용 조성물이 식품에 첨가될 경우 목넘김이 용이하게 부드럽게 개선되는 등 목넘김 관능이 우수함을 알 수 있다.Through Tables 4 and 5, in the case of Examples 1 to 6, it can be confirmed that the feeling when swallowing and the degree of clearness of the throat after drinking are generally excellent compared to Comparative Examples 1 to 6, and the composition for adjusting food properties according to one embodiment When added to this food, it can be seen that the swallowing sensation is excellent, such as easily and smoothly improving the swallowing.
이상을 통해 본 발명의 바람직한 실시예에 대하여 설명하였지만, 본 발명은 이에 한정되는 것이 아니고 특허청구범위와 발명의 상세한 설명 및 첨부한 도면의 범위 안에서 여러 가지로 변형하여 실시하는 것이 가능하고 이 또한 본 발명의 범위에 속하는 것은 당연하다.Although the preferred embodiments of the present invention have been described above, the present invention is not limited thereto, and it is possible to carry out various modifications within the scope of the claims and the detailed description of the invention and the accompanying drawings, and this is also the present invention. It goes without saying that it falls within the scope of the invention.
Claims (10)
카르복시메틸셀룰로오스의 염; 및
유산균 사균체, 유산균으로부터 분비되는 유용 물질, 또는 이들의 조합을 포함하는 유산균 배양분말을 포함하는 식품 물성조절용 조성물로서,
상기 검류는 검류 총량 대비 상기 타라검 1 중량% 내지 90 중량%, 상기 로커스트콩검 1 중량% 내지 90 중량%, 및 상기 구아검 1 중량% 내지 90 중량%의 혼합물이고,
상기 식품 물성조절용 조성물은 조성물 총 중량 대비, 상기 검류 1 중량% 내지 90 중량%; 상기 카르복시메틸셀룰로오스의 염 0.01 중량% 내지 70 중량%; 및 상기 유산균 배양분말 0.01 중량% 내지 70 중량%를 포함하고,
상기 카르복시메틸셀룰로오스의 염은 카르복시메틸셀룰로오스나트륨이고,
상기 유산균은 락토바실러스 플라타룸인 식품 물성조절용 조성물.gums including tara gum, locust bean gum and guar gum;
salts of carboxymethylcellulose; and
As a composition for adjusting food properties, including lactic acid bacteria cultured powder containing dead lactic acid bacteria, useful substances secreted from lactic acid bacteria, or a combination thereof,
The gum is a mixture of 1% to 90% by weight of the tara gum, 1% to 90% by weight of the locust bean gum, and 1% to 90% by weight of the guar gum, based on the total amount of gum,
The composition for adjusting food properties is 1% to 90% by weight of the gum relative to the total weight of the composition; 0.01% to 70% by weight of the carboxymethylcellulose salt; And 0.01% to 70% by weight of the lactic acid bacteria culture powder,
The salt of carboxymethylcellulose is sodium carboxymethylcellulose,
The lactic acid bacteria is Lactobacillus plata room composition for adjusting food properties.
상기 검류는
상기 타라검 1 중량% 내지 80 중량%,
상기 로커스트콩검 1 중량% 내지 80 중량%, 및
상기 구아검 1 중량% 내지 80 중량%의 혼합물인
식품 물성조절용 조성물.In paragraph 1,
The above inspection
1% to 80% by weight of the tara gum,
1% to 80% by weight of the locust bean gum, and
A mixture of 1% to 80% by weight of the guar gum
A composition for adjusting food properties.
상기 유산균 배양분말은 유산균을 열처리하여 얻어지며,
상기 열처리는 70℃ 내지 130℃의 온도에서 5분 내지 30분 동안 수행되는 식품 물성조절용 조성물.In paragraph 1,
The lactic acid bacteria culture powder is obtained by heat-treating lactic acid bacteria,
The heat treatment composition for adjusting food properties is carried out for 5 minutes to 30 minutes at a temperature of 70 ℃ to 130 ℃.
상기 식품 물성조절용 조성물은
상기 검류 1 중량% 내지 80 중량%;
상기 카르복시메틸셀룰로오스의 염 0.01 중량% 내지 50 중량%; 및
상기 유산균 배양분말 0.01 중량% 내지 50 중량%
를 포함하는 식품 물성조절용 조성물.In paragraph 1,
The composition for adjusting the physical properties of the food
1% to 80% by weight of the gum;
0.01% to 50% by weight of the carboxymethylcellulose salt; and
0.01% to 50% by weight of the lactic acid bacteria cultured powder
A composition for adjusting food properties comprising a.
상기 식품 물성조절용 조성물의 수분용해지수(WSI)는 하기 수학식 1에 따라 30% 내지 100% 인 식품 물성조절용 조성물.
[수학식 1]
수분용해지수(WSI)(%) = (상등액 고형분 양 / 시료 양) X 100In paragraph 1,
The water solubility index (WSI) of the composition for adjusting food properties is 30% to 100% according to Equation 1 below, the composition for adjusting food properties.
[Equation 1]
Water solubility index (WSI) (%) = (amount of solids in supernatant / amount of sample) X 100
상기 식품 물성조절용 조성물을 150 cP(mPa·s)의 점도로 15cm의 플라스틱 관을 통과하는데 걸리는 시간을 측정하여 얻은,
상기 식품 물성조절용 조성물의 흐름 속도는 0.1 cm/s 내지 30 cm/s 인 식품 물성조절용 조성물.In paragraph 1,
Obtained by measuring the time it takes to pass the composition for adjusting food properties through a plastic tube of 15 cm at a viscosity of 150 cP (mPa s),
The flow rate of the composition for adjusting food properties is 0.1 cm / s to 30 cm / s composition for adjusting food properties.
A food composition comprising 0.001% to 30% by weight of the composition for adjusting food properties according to any one of claims 1, 3, and 6 to 9.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004350679A (en) * | 2003-05-01 | 2004-12-16 | Sanei Gen Ffi Inc | Gelling agent composition and gelatinous composition for food suitable for person with ingestion/swallowing difficulty |
| US20090318571A1 (en) | 2003-06-20 | 2009-12-24 | Lubrizol Advanced Materials, Inc. | Hydrocolloids and Process Therefor |
| JP2015505851A (en) * | 2011-12-15 | 2015-02-26 | ネステク ソシエテ アノニム | Sticky dilute solution to promote safe swallowing in patients with dysphagia |
| KR102240818B1 (en) | 2020-10-14 | 2021-04-19 | 김용순 | Tricolor sundae with increased digestion and palatability and manufacturing method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20130089493A (en) | 2012-02-02 | 2013-08-12 | 동국대학교 산학협력단 | Dietary composition used as food thickener for patients having dysphagia and method for preparing the same |
| KR20190057907A (en) * | 2017-11-21 | 2019-05-29 | 동국대학교 산학협력단 | Thickener with improved properties and composition for preventing airway entrainment of fluid comprising thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004350679A (en) * | 2003-05-01 | 2004-12-16 | Sanei Gen Ffi Inc | Gelling agent composition and gelatinous composition for food suitable for person with ingestion/swallowing difficulty |
| US20090318571A1 (en) | 2003-06-20 | 2009-12-24 | Lubrizol Advanced Materials, Inc. | Hydrocolloids and Process Therefor |
| JP2015505851A (en) * | 2011-12-15 | 2015-02-26 | ネステク ソシエテ アノニム | Sticky dilute solution to promote safe swallowing in patients with dysphagia |
| KR102240818B1 (en) | 2020-10-14 | 2021-04-19 | 김용순 | Tricolor sundae with increased digestion and palatability and manufacturing method thereof |
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