KR102577737B1 - Food composition for supplementing non-saccharide protein and method for producing the same - Google Patents
Food composition for supplementing non-saccharide protein and method for producing the same Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
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- 108090000623 proteins and genes Proteins 0.000 title abstract description 24
- 235000013305 food Nutrition 0.000 title description 2
- 150000001720 carbohydrates Chemical class 0.000 title 1
- 230000001502 supplementing effect Effects 0.000 title 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 241000894006 Bacteria Species 0.000 claims abstract description 13
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- 238000002360 preparation method Methods 0.000 claims abstract description 13
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
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- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 9
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 9
- 229940009714 erythritol Drugs 0.000 claims abstract description 9
- 235000019414 erythritol Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
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- 244000068988 Glycine max Species 0.000 claims description 4
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- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 4
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- 241001107116 Castanospermum australe Species 0.000 claims description 3
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- 240000004713 Pisum sativum Species 0.000 claims description 3
- 235000010582 Pisum sativum Nutrition 0.000 claims description 3
- 244000088415 Raphanus sativus Species 0.000 claims description 3
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- 240000001417 Vigna umbellata Species 0.000 claims description 3
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 3
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract description 7
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- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
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- 238000005259 measurement Methods 0.000 description 2
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- 239000005862 Whey Substances 0.000 description 1
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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
- A23L33/19—Dairy 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/20—Freezing
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- 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
- A23V2300/31—Mechanical treatment
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
Abstract
단백질 보충 제제의 제조방법 이 개시된다. 일실시예에 따른 실시예에 따른 단백질 제제는, 유청 단백질 분말이 포함됨에도 유당이 분해되도록 하여 유당불내증을 가진 사람도 섭취할 수 있다. 특정 유산균 조합의 첨가에 따라 단백질 소화율을 크게 개선할 수 있으며, 에리스리톨의 감미료를 포함함에 따라 설탕을 첨가하지 않아 열량을 높이지 않고 복용 순응도를 높일 수 있다. 에리스리톨의 첨가는 발효단계에서 특별히 작용하여, 물에 용해되었을 때 용해가 안정적으로 나타날 수 있도록 한다.A method for manufacturing a protein supplement formulation is disclosed. In one embodiment, the protein preparation according to the embodiment allows lactose to be broken down even though it contains whey protein powder, so even people with lactose intolerance can consume it. By adding a specific combination of lactic acid bacteria, protein digestibility can be greatly improved, and by including erythritol as a sweetener, no sugar is added, which increases compliance without increasing calories. The addition of erythritol has a special effect in the fermentation stage, ensuring stable dissolution when dissolved in water.
Description
아래 실시예들은 무당류 단백질 보충을 위한 식품 조성물 및 이의 제조 방법 기술에 관한 것이다. The examples below relate to food compositions for sugar-free protein supplementation and methods for producing the same.
최근 현대인들은 바쁜 일상속에서도 자신의 몸을 가꾸기 위해 많은 노력을 하고 있다. 소위 몸짱 열풍이 불고 있고, 많은 휘트니스 센터들이 새로 생겨나고 있고, 몸짱이 되고자 하는 이들에게 운동법과 식이 요법을 가르쳐주는 개인 트레이너들이 많이 생겨 나고 있다.Recently, modern people are making a lot of effort to take care of their bodies even in their busy daily lives. The so-called body fitness craze is spreading, many new fitness centers are opening, and many personal trainers are appearing to teach exercise methods and diet regimens to those who want to become fit.
일반적으로 건강한 근육을 단련시키기 위해서는 전문적이고 규칙적인 운동 뿐만 아니라, 적당한 영양소의 섭취가 필요하다는 것이 주지된 사실이다. 이와 같이 근육강화를 위한 보조식품으로써 여러 종류의 헬스보충제가 제공되고 있는데, 그 중에서 특히 물에 타서 간편하게 먹을 수 있는 헬스보충제가 있다.In general, it is a well-known fact that in order to train healthy muscles, not only specialized and regular exercise is necessary, but also the intake of appropriate nutrients. In this way, various types of health supplements are provided as supplements for muscle strengthening, and among them, there are health supplements that can be easily consumed by mixing them with water.
이러한 헬스 보충제 중 근육 강화를 위한 단백질 보충제는 통상 대두 단백질 보충제와 유청 단백질 보충제로 나뉘어지게 된다. 우유를 원료로 하는 유청 단백질 보충제는 콩을 주원료로 하는 대두 단백질에 비해 빠른 소화 흡수력으로 인하여, 근육 성장을 원하는 많은 이들이 사용하고 있다.Among these health supplements, protein supplements for muscle strengthening are usually divided into soy protein supplements and whey protein supplements. Whey protein supplements, which are made from milk, are used by many people who want to grow muscles because they are digested and absorbed faster than soy protein, which is made from soybeans.
그런데 유청 단백질 보충제의 경우, 우유를 원료로 하고 있어 다량의 유당(젖당)을 함유하고 있다. 그리고, 동양인들 중 많은 사람들은 우유에 들어있는 유당을 분해하지 못하는 유당 불내증을 가지고 있는 경우가 많다. 유당 불내증을 가지는 경우, 소화기관의 유당 분해력이 떨어져서 배탈 증세가 발생하게 되는 문제점이 있었다.However, whey protein supplements are made from milk and therefore contain a large amount of lactose. Additionally, many Asians have lactose intolerance, which prevents them from breaking down the lactose contained in milk. In the case of lactose intolerance, there was a problem in that the digestive system's ability to break down lactose was reduced, causing symptoms of stomach upset.
이러한 문제점을 해결하고자 하는 선행문헌으로서 특허공개공보 제10-2018-0089060호가 있다. 락타아제를 혼합하는 단순한 방법으로 유당을 분해하는 것을 목적으로 하고 있으나, 유당 외에도 단백질의 소화율을 개선하지 못하는 문제점이 있었다.As a prior document attempting to solve this problem, there is Patent Publication No. 10-2018-0089060. The goal was to decompose lactose using a simple method of mixing lactase, but there was a problem in that it did not improve the digestibility of proteins other than lactose.
또한 단백질 제제의 이용 편리성을 위해 용해가 잘 되고 안정적인 제제가 개발되지 못하는 문제점이 있었다.In addition, there was a problem in that a well-soluble and stable preparation could not be developed for the convenience of using protein preparations.
본 발명자들은 이러한 문제점을 해결하기 위해 예의 노력한 결과, 본 발명의 소화율이 개선된 단백질 제제의 제조방법을 개발하여 본 발명을 완성하였다.As a result of diligent efforts to solve these problems, the present inventors developed a method for producing a protein preparation with improved digestibility and completed the present invention.
실시예들은 유당 불내증을 가진 사람에게도 소화 흡수가 잘되면서, 일반적으로 소화율이 개선된 단백질 제제를 제조하고, 물에 용해되었을 때 용해가 안정적으로 나타나는 제제를 제조하는 것을 과제로 가진다.The tasks of the examples are to prepare a protein preparation that is easily digested and absorbed even by people with lactose intolerance and has generally improved digestibility, and to prepare a preparation that shows stable dissolution when dissolved in water.
상기 과제를 해결하기 위한 하나의 양태로서, 본 발명은 농축 유청 단백질 분말, 곡물 혼합물, 에리스리톨을 포함하는 감미료, 유산균, 및 정제수를 혼합하는 제1단계; 상기 혼합액을 교반하며 발효하는 제2단계; 및 상기 발효액을 동결건조 및 분쇄하는 제3단계를 포함하는, 단백질 보충 제제의 제조방법을 제공한다.As one aspect for solving the above problem, the present invention includes a first step of mixing concentrated whey protein powder, grain mixture, sweetener containing erythritol, lactic acid bacteria, and purified water; A second step of stirring and fermenting the mixed solution; and a third step of freeze-drying and pulverizing the fermentation broth.
일 실시예에 따르면, 상기 제1단계는 농축 유청 단백질 분말 23 내지 27 중량%, 곡물 혼합물 8 내지 12 중량%, 감미료 0.8 내지 1.2 중량%, 유산균 0.2 내지 0.4 중량%, 및 잔량의 정제수를 포함하는 것일 수 있다.According to one embodiment, the first step includes 23 to 27% by weight of whey protein concentrate, 8 to 12% by weight of grain mixture, 0.8 to 1.2% by weight of sweetener, 0.2 to 0.4% by weight of lactic acid bacteria, and the remaining amount of purified water. It could be.
일 실시예에 따르면, 상기 곡물 혼합물은 검정콩 45 내지 55 중량%, 귀리 9 내지 11 중량%, 대두 9 내지 11 중량%, 팥 9 내지 11 중량%, 율무 9 내지 11 중량%, 및 완두 9 내지 11 중량%를 포함하는 것일 수 있다.According to one embodiment, the grain mixture includes 45 to 55% by weight of black beans, 9 to 11% by weight of oats, 9 to 11% by weight of soybeans, 9 to 11% by weight of red beans, 9 to 11% by weight of coix radish, and 9 to 11% by weight of peas. It may include weight percent.
일 실시예에 따르면, 상기 유산균은 Lactobacillus acidophilus MG5228, Lactobacillus helveticus MG585, 및Lactobacillus casei MG311 가 혼합된 것으로, 각각이 400 내지 600억 cfu/g의 양으로 전체 혼합액 기준 0.09 내지 0.11 중량% 포함되는 것일 수 있다.According to one embodiment, the lactic acid bacteria are a mixture of Lactobacillus acidophilus MG5228, Lactobacillus helveticus MG585, and Lactobacillus casei MG311, each of which may be contained in an amount of 400 to 60 billion cfu/g and 0.09 to 0.11% by weight based on the total mixture. there is.
일 실시예에 따르면, 상기 감미료는 98.5 내지 99.5 중량%의 에리스리톨 및 0.5 내지 1.5 중량%의 스테비아를 포함하는 것일 수 있다.According to one embodiment, the sweetener may include 98.5 to 99.5% by weight of erythritol and 0.5 to 1.5% by weight of stevia.
일 실시예에 따르면, 상기 제2단계는 35 내지 39℃에서 400 내지 600rpm으로 18 내지 30시간 교반하는 것일 수 있다.According to one embodiment, the second step may be stirring at 35 to 39° C. and 400 to 600 rpm for 18 to 30 hours.
일실시예에 따른 장치는 하드웨어와 결합되어 상술한 방법들 중 어느 하나의 항의 방법을 실행시키기 위하여 매체에 저장된 컴퓨터 프로그램에 의해 제어될 수 있다.The device according to one embodiment may be combined with hardware and controlled by a computer program stored in a medium to execute any one of the above-described methods.
실시예에 따른 단백질 제제는, 유청 단백질 분말이 포함됨에도 유당이 분해되도록 하여 유당불내증을 가진 사람도 섭취할 수 있다.Although the protein preparation according to the embodiment contains whey protein powder, lactose is broken down, so even people with lactose intolerance can consume it.
특정 유산균 조합의 첨가에 따라 단백질 소화율을 크게 개선할 수 있다.Protein digestibility can be greatly improved by adding a specific combination of lactic acid bacteria.
한편, 에리스리톨 및 스테비아를 포함함에 따라 설탕을 첨가하지 않아 열량을 높이지 않고 복용 순응도를 높일 수 있다.Meanwhile, since erythritol and stevia are included, sugar is not added, thereby increasing compliance without increasing calories.
에리스리톨의 첨가는 함께 발효단계에서 특별히 작용하여, 물에 용해되었을 때 용해가 안정적으로 나타날 수 있도록 한다.The addition of erythritol acts specifically in the fermentation stage, ensuring that the solution appears stable when dissolved in water.
이하에서, 첨부된 도면을 참조하여 실시예들을 상세하게 설명한다. 그러나, 실시예들에는 다양한 변경이 가해질 수 있어서 특허출원의 권리 범위가 이러한 실시예들에 의해 제한되거나 한정되는 것은 아니다. 실시예들에 대한 모든 변경, 균등물 내지 대체물이 권리 범위에 포함되는 것으로 이해되어야 한다.Hereinafter, embodiments will be described in detail with reference to the attached drawings. However, various changes can be made to the embodiments, so the scope of the patent application is not limited or limited by these embodiments. It should be understood that all changes, equivalents, or substitutes for the embodiments are included in the scope of rights.
실시예들에 대한 특정한 구조적 또는 기능적 설명들은 단지 예시를 위한 목적으로 개시된 것으로서, 다양한 형태로 변경되어 실시될 수 있다. 따라서, 실시예들은 특정한 개시형태로 한정되는 것이 아니며, 본 명세서의 범위는 기술적 사상에 포함되는 변경, 균등물, 또는 대체물을 포함한다.Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only and may be modified and implemented in various forms. Accordingly, the embodiments are not limited to the specific disclosed form, and the scope of the present specification includes changes, equivalents, or substitutes included in the technical spirit.
제1 또는 제2 등의 용어를 다양한 구성요소들을 설명하는데 사용될 수 있지만, 이런 용어들은 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 해석되어야 한다. 예를 들어, 제1 구성요소는 제2 구성요소로 명명될 수 있고, 유사하게 제2 구성요소는 제1 구성요소로도 명명될 수 있다.Terms such as first or second may be used to describe various components, but these terms should be interpreted only for the purpose of distinguishing one component from another component. For example, a first component may be named a second component, and similarly, the second component may also be named a first component.
어떤 구성요소가 다른 구성요소에 "연결되어" 있다고 언급된 때에는, 그 다른 구성요소에 직접적으로 연결되어 있거나 또는 접속되어 있을 수도 있지만, 중간에 다른 구성요소가 존재할 수도 있다고 이해되어야 할 것이다.When a component is referred to as being “connected” to another component, it should be understood that it may be directly connected or connected to the other component, but that other components may exist in between.
실시예에서 사용한 용어는 단지 설명을 목적으로 사용된 것으로, 한정하려는 의도로 해석되어서는 안된다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 본 명세서에서, "포함하다" 또는 "가지다" 등의 용어는 명세서 상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다.The terms used in the examples are for descriptive purposes only and should not be construed as limiting. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof.
다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 실시예가 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥 상 가지는 의미와 일치하는 의미를 가지는 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the embodiments belong. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless explicitly defined in the present application, should not be interpreted in an ideal or excessively formal sense. No.
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 실시예들을 참조하면 명확해질 것이다. 그러나 본 발명은 이하에서 개시되는 실시예들에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 것이며, 단지 본 실시예들은 본 발명의 개시가 완전하도록 하며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다.The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below and will be implemented in various different forms. The present embodiments only serve to ensure that the disclosure of the present invention is complete and that common knowledge in the technical field to which the present invention pertains is not limited. It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims.
본 발명의 실시예들에서, 별도로 다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥 상 가지는 의미와 일치하는 의미를 가지는 것으로 해석되어야 하며, 본 발명의 실시예에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, are the same as those commonly understood by a person of ordinary skill in the technical field to which the present invention pertains. It has meaning. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless clearly defined in the embodiments of the present invention, have an ideal or excessively formal meaning. It is not interpreted as
본 발명의 실시예를 설명하기 위한 도면에 개시된 형상, 크기, 비율, 각도, 개수 등은 예시적인 것이므로 본 발명이 도시된 사항에 한정되는 것은 아니다. 또한, 본 발명을 설명함에 있어서, 관련된 공지 기술에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명은 생략한다. 본 명세서 상에서 언급된 '포함한다', '갖는다', '이루어진다' 등이 사용되는 경우 '~만'이 사용되지 않는 이상 다른 부분이 추가될 수 있다. 구성 요소를 단수로 표현한 경우에 특별히 명시적인 기재 사항이 없는 한 복수를 포함하는 경우를 포함한다.The shapes, sizes, proportions, angles, numbers, etc. disclosed in the drawings for explaining embodiments of the present invention are illustrative, and the present invention is not limited to the matters shown. Additionally, in describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. When 'includes', 'has', 'consists of', etc. mentioned in this specification are used, other parts may be added unless 'only' is used. When a component is expressed in the singular, the plural is included unless specifically stated otherwise.
구성 요소를 해석함에 있어서, 별도의 명시적 기재가 없더라도 오차 범위를 포함하는 것으로 해석한다.When interpreting a component, it is interpreted to include the margin of error even if there is no separate explicit description.
도면에서 나타난 각 구성의 크기 및 두께는 설명의 편의를 위해 도시된 것이며, 본 발명이 도시된 구성의 크기 및 두께에 반드시 한정되는 것은 아니다.The size and thickness of each component shown in the drawings are shown for convenience of explanation, and the present invention is not necessarily limited to the size and thickness of the components shown.
본 발명의 여러 실시예들의 각각 특징들이 부분적으로 또는 전체적으로 서로 결합 또는 조합 가능하며, 당업자가 충분히 이해할 수 있듯이 기술적으로 다양한 연동 및 구동이 가능하며, 각 실시예들이 서로에 대하여 독립적으로 실시 가능할 수도 있고 연관 관계로 함께 실시 가능할 수도 있다.Each feature of the various embodiments of the present invention can be partially or fully combined or combined with each other, and as can be fully understood by those skilled in the art, various technical interconnections and operations are possible, and each embodiment may be implemented independently of each other. It may be possible to conduct them together due to a related relationship.
이하, 구체적인 실시예와 비교예를 통하여 본 발명의 구성 및 그에 따른 효과를 보다 상세히 설명하고자 한다. 그러나, 본 실시예는 본 발명을 보다 구체적으로 설명하기 위한 것이며, 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다.Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, these examples are for illustrating the present invention in more detail, and the scope of the present invention is not limited to these examples.
실시예 1. 단백질 제제의 제조방법Example 1. Method for producing protein preparations
농축 유청 단백질 분말을 입수하였다 (제조원: Glanbia Nutritional, 원산지:미국). 입수된 분말은 유청에서 한외여과하여 단백질 함량을 80 중량% 이상이 되도록 농축한 제품이다.Whey protein concentrate powder was obtained (manufacturer: Glanbia Nutritional, country of origin: USA). The obtained powder is a product that has been ultrafiltered from whey and concentrated to a protein content of more than 80% by weight.
검정콩 50 중량%, 귀리 10 중량%, 대두 10 중량%, 팥 10 중량%, 율무 10 중량%, 및 완두 10 중량%로 구성되는 곡물 혼합물의 분말을 준비하였다.A powder of a grain mixture consisting of 50% by weight of black beans, 10% by weight of oats, 10% by weight of soybeans, 10% by weight of red beans, 10% by weight of coix radish, and 10% by weight of peas was prepared.
효소처리스테비아 (㈜ 대평) 1중량% 및 에리스리톨 (제조원: JUNGBUNZLAUER AUSTRIA AG, 원산지: 프랑스) 99 중량%을 포함하는 감미료를 준비하였다.A sweetener containing 1% by weight of enzyme-treated stevia (Daepyeong Co., Ltd.) and 99% by weight of erythritol (manufacturer: JUNGBUNZLAUER AUSTRIA AG, country of origin: France) was prepared.
락타아제 활성이 있는 유산균으로서 Lactobacillus acidophilus MG5228, Lactobacillus helveticus MG585, 및Lactobacillus casei MG311을 각각 함량이 500억 cfu/g의 스타터를 입수하였다 (㈜ 메디오젠). As lactic acid bacteria with lactase activity, starters containing 50 billion cfu/g of Lactobacillus acidophilus MG5228, Lactobacillus helveticus MG585, and Lactobacillus casei MG311, respectively, were obtained (Mediogen Co., Ltd.).
상기 농축 유청 단백질 분말 25 중량%, 상기 곡물 혼합물 10 중량%, 상기 감미료 1 중량%, Lactobacillus acidophilus MG5228, Lactobacillus helveticus MG585, 및Lactobacillus casei MG311 이 각각 0.1 중량%, 정제수 잔량을 첨가하였다. 상기 혼합물을 37℃에서 500rpm으로 24시간 교반하였다. 25% by weight of the concentrated whey protein powder, 10% by weight of the grain mixture, 1% by weight of the sweetener, 0.1% by weight of each of Lactobacillus acidophilus MG5228, Lactobacillus helveticus MG585, and Lactobacillus casei MG311, and the remaining amount of purified water were added. The mixture was stirred at 37°C and 500 rpm for 24 hours.
상기 단백질 용액은 동결건조하여 분쇄 후 단백질 제제로 준비하였다. The protein solution was freeze-dried, ground, and prepared as a protein preparation.
비교예 1 내지 3Comparative Examples 1 to 3
비교예 1은 실시예 1에 있어 감미료를 첨가하지 않은 경우이다.Comparative Example 1 is a case in which no sweetener was added in Example 1.
비교예 2는 실시예 1에 있어 유산균으로서 Lactobacillus acidophilus MG5228만을 0.3 중량% 첨가한 경우이다.Comparative Example 2 is a case where only 0.3% by weight of Lactobacillus acidophilus MG5228 was added as the lactic acid bacteria in Example 1.
비교예 3은 실시예 1에 있어 유산균으로서 Lactobacillus casei MG311만을 0.3 중량% 첨가한 경우이다.Comparative Example 3 is a case where only 0.3% by weight of Lactobacillus casei MG311 was added as the lactic acid bacteria in Example 1.
실험예 1. 음료 형성 및 용해도 측정Experimental Example 1. Beverage formation and solubility measurement
상기 단백질 제제를 물과 30: 70 부피비로 혼합하여 음료를 제조하였다. 음료가 첨가되고 1분간 막대를 이용하여 교반하여 초기 용액을 수득하였다. 이후 3,500rpm에서 5분동안 원심분리하여 상청액을 수득하였다. 상청액 및 초기 용액에 대해 총 단백질의 함량을 측정하여 용해도를 계산하였다. 용해도 = 상청액의 단백질 함량/ 초기 용액의 단백질 함량 *100A beverage was prepared by mixing the protein preparation with water at a volume ratio of 30:70. The beverage was added and stirred using a bar for 1 minute to obtain the initial solution. Afterwards, the supernatant was obtained by centrifugation at 3,500 rpm for 5 minutes. Solubility was calculated by measuring the total protein content of the supernatant and initial solution. Solubility = protein content of supernatant/protein content of initial solution *100
감미료를 첨가하지 않은 단백질 제제에 비해 실시예 1에서 용해도 개선이 크게 나타난 것으로 확인되었다. 이로부터 감미료의 첨가는 단순히 맛을 개선하는 효과 외에 제제의 안정성 및 용해성을 높이는데 크게 기여함을 확인할 수 있었다.It was confirmed that solubility was significantly improved in Example 1 compared to the protein preparation without added sweetener. From this, it was confirmed that the addition of sweetener not only has the effect of simply improving the taste, but also greatly contributes to increasing the stability and solubility of the formulation.
실험예 2. 단백질 소화율 측정Experimental Example 2. Measurement of protein digestibility
실시예 및 비교예의 단백질 소화율(%) 측정을 위해 ninhydrin assay의 방법에 따라 Megazyme Kit(Prtein Digestibility Assay Kit, Bray Co., Wicklow, Ireland)를 이용하여 분석하였다.To measure the protein digestibility (%) of Examples and Comparative Examples, the protein digestibility (%) was analyzed using the Megazyme Kit (Prtein Digestibility Assay Kit, Bray Co., Wicklow, Ireland) according to the ninhydrin assay method.
구체적으로, 동결건조한 시료 0.5g에 pepsin, chymotrypsin, trypsin을 가하여 37℃에서 교반하여 단백질 소화 후, TCA buffer(Sigma-Aldrich Co.)로 소화되지 않은 단백질을 침전시킨 후 상등액을 취하여 ninhydrin solution과 35분간 70℃에서 교반하여 발색시키고, microplate reader(Varioskan LUX, Thermo Scientific Co., Casper, Massachusetts, USA)를 이용하여 570nm에서 흡광도를 측정하여 소화된 단백질의 농도(mM)를 도출하였다. 표준으로 0.005 mM ~ 1 mM의 L-Glycine을 사용하여 시료내 단백질 소화량을 mg L-glycine/g sample로 변환 후 시료 내 총 단백질 함량에 대한 소화된 단백질 함량의 비율(%)을 하기의 계산식으로 구하였다.Specifically, pepsin, chymotrypsin, and trypsin were added to 0.5 g of the freeze-dried sample and stirred at 37°C to digest the protein. After precipitating the undigested protein with TCA buffer (Sigma-Aldrich Co.), the supernatant was taken and mixed with ninhydrin solution and 35°C. Color was developed by stirring at 70°C for a minute, and the concentration (mM) of the digested protein was derived by measuring the absorbance at 570 nm using a microplate reader (Varioskan LUX, Thermo Scientific Co., Casper, Massachusetts, USA). After converting the digested amount of protein in the sample to mg L-glycine/g sample using 0.005 to 1 mM L-Glycine as a standard, the ratio (%) of the digested protein content to the total protein content in the sample was calculated using the formula below. Saved.
[계산식][formula]
단백질 소화율(%) = 소화된 단백질 함량 (mg/g sample)/시료 내 조단백질 함량(mg/g sample) × 100Protein digestibility (%) = digested protein content (mg/g sample)/crude protein content in sample (mg/g sample) × 100
그 결과 표 2에서와 같이, 유산균의 조합을 사용한 경우에 시너지적인 효과가 나타나서 단백질 소화율을 크게 개선하는 것을 알 수 있었다. 같은 락타아제 활성이 있는 유산균이라도 조합에 따라 효과를 크게 개선할 수 있음을 알 수 있다.As a result, as shown in Table 2, it was found that when a combination of lactic acid bacteria was used, a synergistic effect appeared, significantly improving protein digestibility. It can be seen that even lactic acid bacteria with the same lactase activity can significantly improve the effect depending on the combination.
Claims (3)
상기 혼합액을 교반하며 발효하는 제2단계; 및
상기 발효액을 동결건조 및 분쇄하는 제3단계를 포함하는, 단백질 보충 제제의 제조방법으로서,
상기 제1단계는 농축 유청 단백질 분말 23 내지 27 중량%, 곡물 혼합물 8 내지 12 중량%, 감미료 0.8 내지 1.2 중량%, 유산균 0.2 내지 0.4 중량%, 및 잔량의 정제수를 포함하는 것이고,
상기 곡물 혼합물은 검정콩 45 내지 55 중량%, 귀리 9 내지 11 중량%, 대두 9 내지 11 중량%, 팥 9 내지 11 중량%, 율무 9 내지 11 중량%, 및 완두 9 내지 11 중량%를 포함하는 것이고,
상기 유산균은 Lactobacillus acidophilus MG5228, Lactobacillus helveticus MG585, 및Lactobacillus casei MG311 가 혼합된 것으로, 각각이 400 내지 600억 cfu/g의 양으로 전체 혼합액 기준 0.09 내지 0.11 중량% 포함되는 것이며,
상기 감미료는 98.5 내지 99.5 중량%의 에리스리톨 및 0.5 내지 1.5 중량%의 스테비아를 포함하는 것인,
단백질 보충 제제의 제조방법.
A first step of mixing whey protein concentrate powder, grain mixture, sweetener including erythritol, lactic acid bacteria, and purified water;
A second step of stirring and fermenting the mixed solution; and
A method for producing a protein supplement preparation comprising a third step of freeze-drying and pulverizing the fermentation broth,
The first step includes 23 to 27% by weight of whey protein concentrate powder, 8 to 12% by weight of grain mixture, 0.8 to 1.2% by weight of sweetener, 0.2 to 0.4% by weight of lactic acid bacteria, and the remaining amount of purified water,
The grain mixture includes 45 to 55% by weight of black beans, 9 to 11% by weight of oats, 9 to 11% by weight of soybeans, 9 to 11% by weight of red beans, 9 to 11% by weight of coix radish, and 9 to 11% by weight of peas. ,
The lactic acid bacteria are a mixture of Lactobacillus acidophilus MG5228, Lactobacillus helveticus MG585, and Lactobacillus casei MG311, each of which is contained in an amount of 400 to 60 billion cfu/g and 0.09 to 0.11% by weight based on the total mixture,
The sweetener includes 98.5 to 99.5% by weight of erythritol and 0.5 to 1.5% by weight of stevia,
Method for manufacturing protein supplement preparation.
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| KR102508665B1 (en) * | 2022-11-07 | 2023-03-15 | 주식회사 보부상바이오팜 | Preparation method for protein preparations with improved digestion |
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| KR102291249B1 (en) * | 2020-11-04 | 2021-08-18 | 손원진 | Food composition for protein supplement containing chocolate flavor |
| KR102508665B1 (en) * | 2022-11-07 | 2023-03-15 | 주식회사 보부상바이오팜 | Preparation method for protein preparations with improved digestion |
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