KR20190102463A - Hard-type Low calory Mayonnaise conposition for Intestinal regulation comprising lactic acid bacteria and preparation method thereof - Google Patents

Abstract

The present invention relates to a low-calorie mayonnaise composition comprising 25 to 30 wt% of olive oil, 20 wt% of an MC aqueous solution, and 12 to 15 wt% of egg yolk and, more specifically, to a new hard-type low-calorie mayonnaise with an intestinal regulatory function, which additionally comprises an equivalence ratio (w/w) tablet of HPMCP and P. acidilactici lactic acid bacterial strain is added, thereby having excellent chewability.

Description

Hard-type low calory mayonnaise conposition for Intestinal regulation comprising lactic acid bacteria and preparation method

The present invention relates to a hard type mayonnaise containing a lactic acid bacterium and a low-functional chemo-functional low calorie chewability and a method of manufacturing the same.

Intestinal action refers to preventing or improving constipation or diarrhea by inhibiting the growth of harmful bacteria in the intestine or promoting intestinal peristalsis. Foods that are beneficial for intestinal action include yogurt containing lactic acid bacteria or vegetables rich in dietary fiber.

Mayonnaise is a high-fat food containing more than 80% fat. Oil-based oil-based oil or egg yolk ingredient (lecitin) or lipoprotein (lipoprotein) has emulsifying power. / w) emulsion product.

Recently, the morbidity rate of various adult diseases such as obesity, hypertension and heart disease due to the increase of fat intake is increasing rapidly. In this connection, the reduction of fat intake, low calorie and low-fat foods is remarkably demanded due to the adult disease caused by high fat diet. Increased. Accordingly, the method of replacing fatty ingredients such as soybean oil or olive oil in the existing food manufacturing process such as mayonnaise has the advantage of lowering fat content and developing mayonnaise with reduced calories.

Mayonnaise is a kind of salad sauce originally developed in France. Initially, egg yolk, salad oil, vinegar, salt and sugar were the main ingredients.

Eggs are complete foods and are generally used as emulsifiers, especially in the preparation of mayonnaise. Egg yolk contains an average of 210 mg of cholesterol, and therefore, attempts have been made to remove cholesterol from eggs or to prepare mayonnaise using egg yolk (Korean Patent Nos. 288012 and 217199). However, allergens cannot be completely removed, and it is difficult to secure emulsification stability and shape retaining properties with egg mills.

Therefore, the present inventors sought to study the low cholesterol low calorie mayonnaise to lower the calorie content by lowering the fat content and cholesterol in using egg yolk as the emulsifier. In addition, the present inventors earnestly research on a method of effectively encapsulating lactic acid bacteria to pass the gastrointestinal tract, which is a strong acid condition, and then penetrate into the small intestine to increase intestinal action. It was completed.

Accordingly, it is an object of the present invention to provide a low calorie mayonnaise composition of a novel hard type formulation having low maintenance content and at the same time having a formal action and chewability.

Another object of the present invention is to provide a method for preparing low calorie formal functional mayonnaise of the novel hard type formulation.

The above object of the present invention is achieved by selecting an organic polymer capable of effectively encapsulating lactic acid bacteria while at the same time reducing the vegetable fat or oil based on the total weight of the mayonnaise composition.

The object of the present invention can be achieved by selecting an acid-resistant polymer (polymer) without modification of the molecular structure even in the gastrointestinal pH 2 ~ 5 degree.

In addition, the above object of the present invention is achieved by selecting spherical cells with small cell size when freeze-drying among probiotics.

In addition, in order to be used as a low calorie mayonnaise used in vegetables is achieved by selecting a acid-resistant strain (pH-sensitive microbe) in the ecosystem (echosystem) of lactic acid bacteria.

According to the present invention, hydroxypropyl methylcellulose phthalate (HPMCP) powder is most preferred as an enteric based polymer which is insoluble in gastric fluids of pH 1.5 or less but rapidly dissolves in pH 5.5 or lower of the small intestine.

On the other hand, hydroxypropyl methyl cellulose (HPMC) or methyl cellulose (MC) is preferable as an excipient for replacing vegetable fats and oils constituting the mayonnaise of the present invention. However, the most preferred excipient capable of maintaining the shape retention of low fat mayonnaise according to the present invention is MC.

According to the present invention, as the milk fat substitute, MC is most preferably using egg yolk as an excipient of the mayonnaise of the present invention.

On the other hand, according to the present invention, it was confirmed that the HPMCP is an enteric agent which is very useful for encapsulating lactic acid bacteria. The HPMCP is very useful as a clathrate for acid-resistant lactic acid bacteria used in the present invention. Most preferably, the acid-resistant lactic acid bacteria are 0.5 to 1.5 mm in size with a weight ratio of 3 to 5 KP (Kilopound) force within the range of 2 to 3% with acid-resistant HPMCP. By adding the tablets prepared by the ultra-fine tablets, new mayonnaise products with excellent chewability can be prepared. The acid resistant lactic acid bacteria probiotics are small and spherical cells of the genus known enterococci is most preferred.

According to the present invention, the heat resistant and acid resistant Pediococcus acidlactici PAGS KCTC18229P.

In addition, the probiotics strain may be used as tableted using the HPMCP as described above or, if necessary, freeze-dry. When using lyophilized probiotics products, protectants or cryoprotectants must be used before lyophilization. This is because it causes cell damage during the water freezing process existing inside and outside the cell. According to the present invention, in order to maintain lactic acid bacteria survival rate during dehydration during freeze-drying process, any one of 1-2 sugars such as skim milk powder, trehalose, glycerol, scrub, glucose, or a complex polysaccharide such as dextran or polyethylene glycol may be used.

In addition, according to the present invention, in the preparation of low calorie mayonnaise, MC should be selected from a suitable excipient with high oxidation stability to maintain phase stability as well as to maintain shape retention at various storage and distribution temperatures. Most preferred excipients include skim milk or soybean isolate.

According to the present invention, the most preferred excipient for increasing the viability of the lactic acid bacteria cells while maintaining the stability of the lactic acid bacteria in the lyophilization process should be selected from the skim milk powder or soybean separation protein.

The two excipients (veients) as a vegetable cooking oil which is a red fat component of the mayonnaise composition of the present invention can help effective emulsification of jade oil, soybean oil, olive oil, etc. and at the same time maintain the phase stability of mayonnaise Very effective at

Skim milk is a dry powder that separates and removes fat from milk and has excellent thickening, cohesion, and emulsifying power. In addition, soy protein (sp) is a protein isolated from soybean, and its solubility varies depending on the pH at which the total charge value becomes zero, that is, the isoelectric point (PI). Generally, excellent emulsification and hydration is maintained at pH 4.0 to 5.6.

According to the present invention, mayonnaise is an acidic food having a pH of 4.5 to pH 5.5. Thus, when 7S (pH 4.0 to 5.6) is used, gel formation ability and excellent viscosity of 1.27 x 10 ⁵ cp can be obtained.

The present invention includes vinegar, salt, and sugar as a preferred additive to prepare a low calorie-retaining functional mayonnaise.

According to the present invention, gelatin or xanthan gum is used when HPMC is used as an enteric substrate as an upper stabilizer to enhance the soft touch of mayonnaise, if necessary, in addition to the lactic acid bacterium clathrate to obtain a low calorie formal functional mayonnaise composition. It may be further included in the range within 1% by weight of the mayonnaise gross weight. The gelatin or xanthan gum is very useful when applying the cooling gelation method of the inclusion of lactic acid bacteria.

The cooling gelation method may increase the emulsion stability and viscosity when the HPMC solution containing xanthan gum or a solution made of gelatin that gel is formed at room temperature is heated at 10 to 30 ° C.

On the other hand, according to the present invention, when using the HPMC as an enteric substrate, unlike the tableting product using the enteric substrate HPMCP described above, further enhances the film strength of the capsule forming the film of lactic acid bacteria to further enhance the soft chewability of the plasticizer It may include.

In the present invention, the preferred water-soluble plasticizer may be selected from the group consisting of glycerin, reduced corn syrup (hydrogenated corn syrup), PEG (polyethylene glycol) or PG (propylene glycol). The amount of the plasticizer added is preferably 0.5 to 1.5% by weight based on the total amount of mayonnaise composition dissolved in water.

The pH of the aqueous plasticizer composition prepared as described above is 4.5 to 6.0 and the viscosity is maintained at 1500 ~ 2500 cps at 15 ℃ ~ 20 ℃ at room temperature, so does not reduce the survival rate of lactic acid bacteria in the gelation process. According to the present invention, when preparing mayonnaise containing the gel-type formulation of the lactic acid bacteria selected from the group of lactic acid bacteria consisting of strains that are acid-resistant and heat-resistant strain P. acidlactici PAGA KCTC18229P strain used in the present invention even if not used It may be used.

According to the present invention, the amount of lactic acid bacteria added to the total weight of mayonnaise composition in order to prepare a mild or soft low-calorie caloric functional mayonnaise with little or no chew added to the gel-type probiotics containing the selected probiotics among the lactic acid bacteria It is most preferable to include 2% by weight.

This is not different from including 1-2% by weight of the mayonnaise composition in order to prepare a low-calorie formal functional mayonnaise added to the hard type tablet probiotics containing the acid-resistant, heat-resistant lactic acid bacteria.

The material components and contents of the hard-type, mild type and soft type low calorie formal functional mayonnaise of the present invention are shown in Tables 1, 2 and 3 below.

material
(weight%)
Example Comparative Example 1
Comparative Example 2
One 2 3 4 egg
(Warm yolk) 15 15 12 12 12 15 olive oil 25 25 30 30 70 80 MC (10% aqueous solution) 20 20 20 20 - - vinegar 2 2 2 2 2 2 Salt One One One One One One Sugar 2 2 2 2 2 2 HPMCP One 2 2 One - - Lactobacillus
(P. acidlactici) One 2 2 One - - Skim milk powder 8 10 10 8 - - Purified water Remaining amount Remaining amount Remaining amount Remaining amount Remaining amount Remaining amount Sum 100 100 100 100 100 100

material
(weight%)
Example Comparative Example 1
Comparative Example 2
5 6 7 8 egg
(Warm yolk) 15 15 12 12 12 15 olive oil 25 25 30 30 70 80 MC (10% aqueous solution) 20 20 20 20 - - vinegar 2 2 2 2 2 2 Salt One One One One One One Sugar 2 2 2 2 2 2 HPMCP One 2 2 One - - Lactobacillus
(P. acidlactici) 0.5 One One 0.5 - - Lactobacillus
(L. fermentum) 0.5 One One 0.5 - - gelatin 3 4 4 3 - - Skim milk powder 8 10 10 8 - - Purified water Remaining amount Remaining amount Remaining amount Remaining amount Remaining amount Remaining amount Sum 100 100 100 100 100 100

material
(weight%)
Example Comparative Example 1
Comparative Example 2
9 10 11 12 egg
(Warm yolk) 15 15 12 12 12 15 olive oil 25 25 30 30 70 80 HPMC (5% aqueous solution) 20 20 20 20 - - Xanthan Gum One One One One - - PG One One One One - - vinegar 2 2 2 2 2 2 Salt One One One One One One Sugar 2 2 2 2 2 2 HPMCP One 2 2 One - - Lactobacillus
(P. acidlactici) One 2 2 One - - Skim milk powder 8 10 10 8 - - Purified water Remaining amount Remaining amount Remaining amount Remaining amount Remaining amount Remaining amount Sum 100 100 100 100 100 100

As described above, the present invention has an effect of providing a formal functional mayonnaise having excellent hard-type chewability by clathrates of lactic acid strains, and provides a low calorie functional functional mayonnaise having superior phase stability and viscosity while reducing the added oil content. Excellent effect.

1 is a schematic view of the material composition and configuration of the mayonnaise of the present invention and a method of manufacturing the same.

Example 1

In order to prepare low calorie hard type mayonnaise with the ingredients and contents shown in Tables 1 to 3, the amount of olive oil is drastically reduced, and lactic acid bacteria and HPMCP previously lyophilized with skim-milk by adding MC (methyl cellulose) 10% aqueous solution. To prepare a functional hard type mayonnaise by mixing the weight ratio of 1: 1 (w / w) by adding a tablet of lactic acid bacteria tableted to a size of 2 ~ 3 mm size.

Here, Comparative Examples 1 and 2 are conventional mayonnaise products sold on the market.

First, lactic acid bacteria probiotic tablets were prepared by lyophilizing P. acidlactici GS strain with skim-milk in a conventional manner in the same amount (1: 1) with HPMCP powder and using a tablet press at room temperature. Tablet products of a size of 3 mm, a total mass of 15 mg (lactic acid bacteria 7.5 mg: HPMCP 7.5 mg) and a tableting strength of 3-6 KP (kilo pound) were prepared.

In addition, low calorie mild- or soft type mayonnaise was prepared using the ingredients and contents shown in Tables 2 and 3.

Mild-type mayonnaise was added by adding lactic acid bacteria such as L. fermentum, which was not acid resistant, in addition to lactic acid bacteria of acid-resistant micrococci compressed into HPMCP. In general, the amount of the lactic acid strain added is preferably 1: 1 (w / w) by weight. On the other hand, soft-type mayonnaise must be prepared by adding propylene glycol (PG) as a plastic material to powder and HPMC 5% aqueous solution, which is freeze-dried with S. coli lactobacillus strain P. acidlactici, which is acid resistant. .

The plasticizer increases the strength of the film capsule of the lactic acid bacteria to improve the chewiness and the preferred addition of the plasticizer was used 1% by weight of the total amount of mayonnaise composition.

According to the embodiment of the present invention, the acid-resistant lactic acid bacteria P. acidlactici biotics lyophilized with skim milk powder using an acid-resistant additive HPMCP 55 (hydroxypropyl methylcellulose phthalate) according to Table 1 is formulated at the same weight ratio (w / w) to be pharmaceutical at room temperature. Using a tableting machine, a probiotic tablet having a diameter of 2 mm and a total mass of 25 mg (lactic acid bacteria 7.5 mg): HPMCP 12.5 mg) and a hardness of 3 to 6 KP was prepared during tableting.

Prepared probiotic tablet was prepared according to the mayonnaise blending ratio (w) of Examples 1 to 4.

First, in order to maintain the stability and optimum viscosity of 1.27 x 10 ⁵ cp (p> 0.05), the neutralizing agent MC (methyl cellulose) was mixed with purified water, stirred at 8,000 rpm for 5 minutes, hydrated in a 10% aqueous solution, and egg yolk was added thereto. It was added and stirred to the same conditions to rehydrate. Next, olive oil was slowly added, followed by further stirring at 8,000 rpm for 3 minutes to bring an oil-in-water (O / W) state. Then, sugar, salt and emulsifying stabilizer (if necessary, most preferably 0.5 parts by weight of xanthan gum of the total weight of the mayonnaise composition) are added together and mixed for another minute at the same rate, and finally the acid and heat resistances prepared above. Lactic acid bacteria P. acidlactici tablet and vinegar were added and mixed within 30 sec and homogenized.

At this time, gelatin or xanthan gum and PG were further added as a stabilizing agent for the wild type or soft type formulation.

The emulsification stability of the mayonnaise prepared according to Examples 1 to 4 and storage viscosity, heat resistance, acid resistance, dynamic resistance and sensory test were performed.

Experimental Example  1.Emulsion stability

Example One 2 3 4 Comparative Example 1 Comparative Example 2 (%)
FI / FO
100 94.2 96.8 95.8 95.5 93.5 94.2

As a result, the emulsification stability of the hard type mayonnaise composition described in Examples 1 to 4 of the present invention was demonstrated to be superior to that of ordinary commercial products (Table 4).

Experimental Example  2. Viscosity Measurement by Storage Period (CPS)

Example 1 week 2 weeks 3 weeks 4 Weeks One 1.22 x 10 ⁵ 1.20 x 10 ⁵ 1.18 x 10 ⁵ 1.16 x 10 ⁵ 2 1.26 x 10 ⁵ 1.26 x 10 ⁵ 1.25 x 10 ⁵ 1.24 x 10 ⁵ 3 1.25 x 10 ⁵ 1.24 x 10 ⁵ 1.20 x 10 ⁵ 1.18 x 10 ⁵ 4 1.23 x 10 ⁵ 1.22 x 10 ⁵ 1.20 x 10 ⁵ 1.20 x 10 ⁵ Comparative Example 1 0.92 x 10 ⁵ 0.90 x 10 ⁵ 0.76 x 10 ⁵ 0.58 x 10 ⁵ Comparative Example 2 0.87 x 10 ⁵ 0.88 x 10 ⁵ 0.84 x 10 ⁵ 0.64 x 10 ⁵

As a result of the experiment, the hard type mayonnaise of the present invention did not show a difference from the viscosity of commercially available mayonnaise 1.22 × 10 ⁵ CP (Table 5).

Experimental Example 3. Measurement of heat resistance

In order to measure the heat resistance of the hard-type mayonnaise of Examples 1 to 4 of the present invention using a mayonnaise tube to remove the shape to maintain a unique shape of 5g level to form a 30 minutes at 50 ℃, 30 minutes at 100 ℃ 30 minutes And the results of the experiment of the degree of oil separation were as shown in Table 6.

division
Constellation Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 50 ℃ 10 minutes Prosthesis ○ ○ ○ ○ ○ ○ Oil separation - - - - - - 20 minutes Prosthesis ○ ○ ○ ○ □ △ Oil separation - - - - + + 30 minutes Prosthesis ○ ○ ○ ○ □ □ Oil separation - - - - + ++ 100 ℃ 10 minutes Prosthesis ○ ○ ○ ○ □ △ Oil separation - - - - + ++ 20 minutes Prosthesis ○ ○ ○ ○ □ x Oil separation + + + + ++ +++ 30 minutes Prosthesis △ △ △ △ x x Oil separation + ++ + ++ +++ +++ [Formula] Formation: ○ Maintaining initial state, △ Surface oil separation, □ Oil separation confirmation, x Complete oil separation
Oil separation:-none, + oil separation observed, ++ very poor

Experimental Example 4. Acid Resistance Test

The hard type mayonnaise of Examples 1 to 4 of the present invention was shaken at 37 ° C. and 50 rpm for 2 hours in the gastrointestinal tract (SGF) and 4 hours in the small intestinal tract (SIF). After vibrating at 37 ° C for 24 hours and measuring the number of viable cells (cfu), the viability of lactic acid bacteria was 75 ~ 90% in Examples 1 to 4 in the gastrointestinal environment and 6 hours or more in the small intestine environment. It was confirmed that it remained stable.

Experimental Example 5. Dynamic Resistance Test

The hard type mayonnaise of Examples 1 to 4 was weighed 25g in a 50mL centrifuge tube and frozen for 36 hours at -13 ° C, and then thawed completely. No separation was found.

Experimental Example 6. Sensory Test

The hard type mayonnaise of Examples 1 to 4 of the present invention was randomly sampled by five men and 10, and then sampled by 10 professional panelists. The sensory test was performed by a five-point scale method, and the average values thereof are shown in Table 7 below.

Example One 2 3 4 Comparative Example 1 Comparative Example 2 Exterior 4.5 4.6 4.5 4.4 3.5 3.4 zest 4.6 4.3 4.2 4.7 3.6 3.3 Texture 4.4 4.5 4.5 4.6 2.9 2.8 viscosity 4.5 4.7 4.6 4.5 3.5 3.7 General Symbol 4.5 4.7 4.5 4.6 3.8 3.9

Claims (2)

Hard type low calorie low-molecular functional mayonnaise composition characterized by containing 25-30% by weight of olive oil, 20% by weight of MC or HPMC aqueous solution, 12-15% by weight of egg yolk, and containing HPMC and lyophilized P. acidlactici lactic acid.
Hard type low calorie dressing functional mayonnaise excellent in chewability made with the mayonnaise composition of claim 1.

Images