KR20090023539A

KR20090023539A - Edible oil composition having enhanced eatability and method of producing the same

Info

Publication number: KR20090023539A
Application number: KR1020080036685A
Authority: KR
Inventors: 정용현; 한승무
Original assignee: 정용현; 주식회사 비엠텍월드와이드
Priority date: 2007-09-01
Filing date: 2008-04-21
Publication date: 2009-03-05

Abstract

The present invention provides an oil composition having improved intakeability of a first oil having an inherent odor or an odor that makes it difficult to ingest and a method of preparing the same.

Description

Edible oil composition having enhanced eatability and method of producing the same

The present invention relates to an oil composition with improved uptake and a method for preparing the same.

There are useful components in the living body, or oil components or oils that have inherent odors or odors (hereinafter unpleasant) that make it difficult to ingest. For example, fish oil or fish oil-derived components such as green lipped mussel extract oil, octacosanol, eel oil, jarra oil, squalene, etc. include inherent fishy fish and the like. Other oils such as lecithin, linseed oil, safflower oil, jade oil, olive oil, alkoxyglycerol, gamma linolenic acid, grapeseed oil, sunflower oil, plant-derived sterols and pine oils also have inherent odors or odors. In particular, fish oil contains a large amount of eicosapentanoic acid (EPA) and docosahexanoic acid (DHA), which are polyunsaturated fatty acids, which have useful properties in vivo. For example, they are known to lower cholesterol levels, protect eyesight, improve brain cognition, anti-inflammatory effects, and prevent dementia. Therefore, the demand for intake for them is increasing.

Polyunsaturated fatty acids are included in a variety of instant foods, baby foods, baby foods, milk, snacks and the like. However, due to the fishy or easily denatured nature of fish oils, purification and deodorization processes are needed and thus the manufacturing cost tends to increase.

Attempts have been made to remove the smell of fish oil in the prior art. For example, Korean Patent No. 62322 describes a method for removing odor of fish oil using monosodium glutamate (MSG) by-product. MSG by-products are mixed with fish oil together with water to remove phospholipids, a major cause in fish oils contained in fish oil. Next, the mixture is heated, so that the oil-soluble phospholipid of the fish oil is converted into a water-soluble phospholipid by the water-soluble protein in MSG, and the converted water-soluble phospholipid is separated from the fish oil by a separation method. In addition, Korean Patent No. 123840 describes a method of preparing animal feed based on fish oil using MSG by-products and urea catalyst.

However, even with this prior art, there is still a need for an oil composition and a method for producing the same that facilitate the intake of oils with inherent odors or odors that make intake difficult.

It is an object of the present invention to provide an oil composition which facilitates the intake of oils with inherent odors or odors that make intake difficult.

Another object of the present invention is to provide a method for preparing the composition.

The present invention includes a first oil and a second oil, wherein the second oil is citron oil, citron oil, grapefruit oil, grapefruit oil, tangerine oil, golden persimmon oil, tangerine oil, orange oil, lemon oil and tanza oil. Provided is an oil composition with improved uptake of the first oil, which is at least one oil selected from the group consisting of:

In the present specification, the first oil means an oil having an intrinsic odor or an odor that makes it difficult to ingest, and includes a pure fatty compound, a mixture thereof, or a lipid compound in the form of an extract derived from a plant or an animal. The first oil is refined fish oil, embryo oil, conjugated linoleic acid, green lipped mussel extract oil, octacosanol, plant-derived sterol ester, squalene, lecithin, linseed oil, safflower oil, jade oil, olive oil, alkoxyglycerol, gamma linolenic acid, grape seed oil, sunflower It may be one or more oils selected from the group consisting of oil, plant-derived sterols and pine oil,

The present invention improves the uptake of the first oil by masking the inherent odor of the first oil or the odor that makes it difficult to ingest. The smell includes fishy smell.

The composition of the present invention is an agent for masking the odor of the first oil and improving intake, citron oil, citron oil, grapefruit oil, grapefruit oil, tangerine oil, golden persimmon oil, tangerine oil, orange oil, lemon oil And at least one second oil selected from the group consisting of tanza oils. The second oil has aroma and taste and has properties that promote appetite. The second oil is mainly derived from the fruit, and is contained in the composition of the present invention in a state in which the fruit-specific flavor, taste, and appetite promoting properties are maintained.

The second oil may be included in an amount of 0.1 to 30 parts by weight based on 100 parts by weight of the first oil.

The composition of the present invention may further comprise one or more of sweeteners, acidulants and surfactants. The acidulant, sweetener and surfactant may be contained in an amount of 0.3 to 15 parts by weight, 0.001 to 40 parts by weight, and 0.03 to 9 parts by weight based on 100 parts by weight of the first oil.

The acidulant is selected from the group consisting of ascorbic acid, citric acid, malic acid, tartaric acid, succinic acid, fumaric acid, acetic acid, lactic acid, and gluconodeltalactonic acid, and the sweetener is polydextrose, glycyrrhetinic acid- 2-sodium, glycyrrhetinic acid-3-sodium, phyrodulcin, glycyrrhizin, maltose, rhamnose, invert sugar, oligosaccharide, glucose, sugar, fructose, sugar alcohol, aspartame, stevioside acesulfame It is selected from the group consisting of potassium and sucralose, and the surfactants are sucrose fatty acid esters, soluteol, glycerin fatty acid esters, polysorbates, sodium caseinate, sodium citrate, sodium polyphosphate, flophylene glycol fatty acid esters and lecithin It may be selected from the group consisting of. The acidulant is added to provide a sour taste, the sweetener is added to provide a sweet taste, and the surfactant serves as an emulsion stabilizer to uniformly disperse the first and second oils in the composition of the present invention.

The composition of the present invention may be one containing 2 to 10 parts by weight of beeswax, based on 100 parts by weight of the first oil.

The compositions of the present invention may be in various forms convenient for ingestion, for example in the form of syrups, pastes, tablets or oils.

The present invention also provides a method of preparing the composition of the present invention as described above.

Specifically, the present invention includes a step of adding and stirring a first oil to the molten beeswax, and then adding and stirring a second oil, an acidulant, a sweetener, and a surfactant to improve the intake of the first oil. Provided are methods for preparing an oil composition.

With respect to 100 parts by weight of the first oil, 0.1 to 30 parts by weight of the second oil, 0.3 to 15 parts by weight, 0.001 to 40 parts by weight of the acidulant, sweetener and surfactant, respectively, based on 100 parts by weight of the first oil And 0.03 to 9 parts by weight, and the wax may be 2 to 10 parts by weight. The first oil, second oil, acidulant, sweetener, surfactant, and beeswax are as described above.

According to the composition of the present invention, the intakeability of the first oil is improved. Thus, the intake of oil, which is rich in nutrients but difficult to ingest due to an inherent odor or an odor that makes it difficult to ingest, can be improved. For example, the intake of fish oil or the like containing a useful body fat component such as DHA or EPA can be improved. Especially useful for growing children.

According to the production method of the present invention, it is possible to produce a composition having improved intake of the first oil.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these examples are not intended to limit the present invention to the present invention for illustratively illustrating the present invention.

Example 1 to 5: citron oil Masking Ability check

A composition having the components and contents shown in Table 1 was prepared as follows, which was ingested into 17 children aged 3 to 11 years, respectively, and their sensory ratings were assigned.

(1) sensory evaluation

Sensory results are as follows.

Table 1. Organizational Properties

Organizational property score Characteristic 0 bad One is average 2 good 3 Very good

Table 2. Taste

Taste score Characteristic 0 It tastes bad and can't be eaten. One It's tasteless. 2 is average 3 good 4 Very good

Table 3. Incense

Incense score Characteristic 0 bad One is average 2 good 3 Very good

Sensory results were confirmed through questionnaires after ingesting each composition.

(2) Preparation of Each Composition

First, beeswax was placed in a container, heated to 95 ° C., melted, cooled, and refined fish oil (a mixture of 27 wt% DHA and 6 wt% EPA) and refined common oil were added and stirred and mixed homogeneously. Next, citron oil, vitamin C, stevioside (50% by weight), glycerin fatty acid ester and lecithin were added and stirred for 30 minutes. As a result, dilute syrup-like refined fish oil and citron oil-containing compositions were prepared.

The components and contents of the composition used in each example are as shown in Table 4 below.

Table 4. Composition and Content of Composition

Ingredients and content (middle%) Example 1 Example 2 Example 3 Example 4 Example 5 Refined fish oil (mixture of 27 wt% DHA and 6 wt% EPA) 85 75 70 60 55 Refinery 0 4.4 7.4 14.4 14.4 Citron oil 4.4 8 9 13 18 Vitamin C 0.5 1.5 2.5 1.5 1.5 Stevioside (50% by weight) One 2 3 2 2 Glycerin Fatty Acid Ester 6 5 2 3 3 lecithin 0.1 0.1 1.1 0.1 0.1 beeswax 3 4 5 6 6 Sum 100 100 100 100 100

(3) sensory evaluation result

Table 5

score Example 1 Example 2 Example 3 Example 4 Example 5 Sum 3 5 7 10 8

As shown in Table 5, the composition having the composition and content of Example 4 had the best intake characteristics with 10 points. In the following, the experiment was carried out using the content according to Example 4.

Example 6 to 25: Citron oil for various fats Masking Ability check

In this embodiment, the same as in Example 4, except that various fatty components were used in place of the refined fish oil in the composition components of Example 4. Fat components used are shown in Table 6 below.

Table 6.

Example 6 7 8 9 10 11 12 13 14 15 ingredient Embryo oil Conjugated linolean Green Lipped Mussel Extract Oil Octacosanol Plant sterol ester Eel Oil Jarayu Squalene lecithin Linseed oil Example 16 17 18 19 20 21 22 23 24 25 ingredient Safflower oil Jade oil olive oil Alkoxyglycerol Gamma-linolenic acid Grapeseed oil Pumpkin Seed Oil Sunflower oil Phytosterol Pine oil

Sensory evaluation results for these are shown in Table 4.

Table 7.

score Example 6 Example 7 Example 8 Example 9 Example 10 Example 11 Example 12 Example 13 Example 14 Example 15 Organization 2 2 2 2 2 3 3 3 3 3 flavor 4 3 3 3 3 3 2 4 4 4 incense 3 2 3 2 3 2 2 3 3 3 Sum 9 7 8 7 8 8 7 10 10 10 score Example 16 Example 17 Example 18 Example 19 Example 20 Example 21 Example 22 Example 23 Example 24 Example 25 Organization 3 3 3 3 3 3 3 3 3 One flavor 4 4 4 2 4 4 3 4 4 3 incense 3 3 3 2 3 3 3 3 3 3 Sum 10 10 10 7 10 10 9 10 10 7

As shown in Table 7, the selected second oil was effective to improve the uptake of the first oil.

Example 26 to 32: preference of product packaging

In the present examples, the composition prepared in Example 4 was filled in various packaging containers, which was ingested into nine children aged 8 to 11 years, and the post-intake questionnaire was examined.

The packaging used in the examples is as follows. Form added into the ice cream (mixed with ice cream and filled into an ice cream packaging container) (Example 26), filled into a plastic tube (Example 27), filled into a soft capsule tube (Example 28), vial Filled inside (Example 29), bottled (Example 30), packed inside a small aluminum bag (Example 31) and filled into a soft gelatin soft capsule film and chewable with capsules Packaging (Example 32).

Table 8 shows the results of sensory evaluation according to the packaging used.

Table 8.

Sensory evaluation Example 26 Example 27 Example 28 Example 29 Example 30 Example 31 Example 32 Product Configuration Symbol (0-5 Points) 4 2 4 2 3 2 5 Packaging appearance symbol (0-5 points) 3 3 3 5 3 3 5 Product Purchase Rate (0-5 Points) 7 3 4 5 2 3 5 Intake Convenience (0-5 Points) 3 5 4 One 4 3 5 Total score 14 13 15 13 12 11 20

As shown in Table 8, the case of the package (Example 32) filled in the soft gelatin soft capsule film and chewable with the capsule showed the best sensory evaluation result.

In Table 8, the product composition symbolism means a preference for the product composition, and is represented by a number from 0 to 5. Packaging appearance symbol means a preference for the appearance of the product packaging, it is represented by a number from 0 to 5. Product purchase degree indicates the preference when purchasing the product, it is represented by a number from 0 to 5. Consumption convenience is to indicate the degree of convenience when ingesting the product, it is represented by a number from 0 to 5.

1 is a view showing the composition of the present invention packaged in a form that can be chewed with a capsule filled with a gelatin soft capsule film confirmed to be the most convenient intake.

Claims

A first oil and a second oil, wherein the second oil is from the group consisting of citron oil, citron oil, grapefruit oil, grapefruit oil, tangerine oil, golden persimmon oil, tangerine oil, orange oil, lemon oil and tanza oil. An oil composition with improved uptake of the first oil, which is at least one oil selected.

The composition of claim 1, wherein the second oil comprises 0.1 to 30 parts by weight based on 100 parts by weight of the first oil.

The composition of claim 1, wherein the first oil has an inherent odor or an odor that makes it difficult to ingest.

According to claim 1, wherein the first oil is refined fish oil, embryo oil, conjugated linoleic acid, green lipped mussel extract oil, octacosanol, plant-derived sterol ester, squalene, lecithin, linseed oil, safflower oil, jade oil, olive oil, alkoxyglycerol, gamma At least one oil selected from the group consisting of linolenic acid, grape seed oil, sunflower oil, plant-derived sterols and pine needles.

The composition of claim 1 further comprising at least one of sweeteners, acidulants and surfactants.

The composition of claim 5, wherein the acidulant, sweetener and surfactant are contained in an amount of 0.3 to 15 parts by weight, 0.001 to 40 parts by weight, and 0.03 to 9 parts by weight, respectively, based on 100 parts by weight of the first oil.

The acidulant of claim 6, wherein the acidulant is selected from the group consisting of ascorbic acid, citric acid, malic acid, tartaric acid, succinic acid, fumaric acid, acetic acid, lactic acid, and gluconodeltalactonic acid, and the sweetener is polydextrose , 2-sodium glycyrrhetinate, 3-sodium glycyrrhetinate, phyrodulcin, glycyrrhizin, maltose, rhamnose, invert sugar, oligosaccharide, glucose, sugar, fructose, sugar alcohol, aspartame , Stevioside acesulfame potassium and sucralose, and the surfactant is sucrose fatty acid ester, solitol, glycerin fatty acid ester, polysorbate, casein sodium, sodium citrate, sodium polyphosphate, flo The composition is selected from the group consisting of lene glycol fatty acid ester and lecithin.

The composition according to claim 1, wherein 2 to 10 parts by weight of beeswax is contained relative to 100 parts by weight of the first oil.

The composition of claim 1, wherein the composition is in the form of a syrup, paste, tablet, or oil phase.

A method of preparing an oil composition with improved uptake of the first oil, the method comprising adding and stirring a first oil to the melted beeswax and then adding and stirring a second oil, an acidulant, a sweetener, and a surfactant. .

The method according to claim 10, wherein the second oil is based on 100 parts by weight, the second oil is 0.1 to 30 parts by weight, the acidulant, sweetener and surfactant is 0.3 to 15 parts by weight, respectively, based on 100 parts by weight of the first oil , 0.001 to 40 parts by weight, and 0.03 to 9 parts by weight, and the beeswax is 2 to 10 parts by weight.