KR20190113092A - Whey protein isolate drinks and method of manufacturing them - Google Patents
Whey protein isolate drinks and method of manufacturing them Download PDFInfo
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- KR20190113092A KR20190113092A KR1020180035293A KR20180035293A KR20190113092A KR 20190113092 A KR20190113092 A KR 20190113092A KR 1020180035293 A KR1020180035293 A KR 1020180035293A KR 20180035293 A KR20180035293 A KR 20180035293A KR 20190113092 A KR20190113092 A KR 20190113092A
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- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 55
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 53
- 235000021119 whey protein Nutrition 0.000 title claims abstract description 53
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 239000011259 mixed solution Substances 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000013361 beverage Nutrition 0.000 claims abstract description 23
- 239000008213 purified water Substances 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 13
- 229930091371 Fructose Natural products 0.000 claims abstract description 12
- 239000005715 Fructose Substances 0.000 claims abstract description 12
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 claims abstract description 8
- 235000021568 protein beverage Nutrition 0.000 claims abstract description 5
- 230000032683 aging Effects 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 235000004936 Bromus mango Nutrition 0.000 claims description 9
- 241001093152 Mangifera Species 0.000 claims description 9
- 235000014826 Mangifera indica Nutrition 0.000 claims description 9
- 235000009184 Spondias indica Nutrition 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 8
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 235000018102 proteins Nutrition 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 239000000049 pigment Substances 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- WQNHWIYLCRZRLR-UHFFFAOYSA-N 2-(3-hydroxy-2,5-dioxooxolan-3-yl)acetic acid Chemical compound OC(=O)CC1(O)CC(=O)OC1=O WQNHWIYLCRZRLR-UHFFFAOYSA-N 0.000 claims description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 3
- 229930195729 fatty acid Natural products 0.000 claims description 3
- 239000000194 fatty acid Substances 0.000 claims description 3
- -1 glycerin fatty acid ester Chemical class 0.000 claims description 3
- 235000011187 glycerol Nutrition 0.000 claims description 3
- 229940107702 grapefruit seed extract Drugs 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000005862 Whey Substances 0.000 claims description 2
- 230000001678 irradiating effect Effects 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims 2
- 240000007049 Juglans regia Species 0.000 claims 1
- 235000009496 Juglans regia Nutrition 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 235000020234 walnut Nutrition 0.000 claims 1
- 235000019614 sour taste Nutrition 0.000 abstract description 8
- 235000003599 food sweetener Nutrition 0.000 abstract description 3
- 230000002641 glycemic effect Effects 0.000 abstract description 3
- 239000003765 sweetening agent Substances 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 230000035622 drinking Effects 0.000 description 6
- 241000219095 Vitis Species 0.000 description 4
- 235000019606 astringent taste Nutrition 0.000 description 4
- 239000003531 protein hydrolysate Substances 0.000 description 4
- 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 3
- 239000008103 glucose Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000020510 functional beverage Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- KLYCPFXDDDMZNQ-UHFFFAOYSA-N Benzyne Chemical compound C1=CC#CC=C1 KLYCPFXDDDMZNQ-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241001263478 Norovirus Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 102000005158 Subtilisins Human genes 0.000 description 1
- 108010056079 Subtilisins Proteins 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
- 108090000631 Trypsin Proteins 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000021474 generally recognized As safe (food) Nutrition 0.000 description 1
- 235000021473 generally recognized as safe (food ingredients) Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 108010009355 microbial metalloproteinases Proteins 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000001040 synthetic pigment Substances 0.000 description 1
- 239000012588 trypsin Substances 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5424—Dairy protein
- A23V2250/54252—Whey protein
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/606—Fructose
Abstract
Description
본 발명은 분리유청단백질 함유 음료 및 이의 제조방법에 관한 것이다.The present invention relates to a whey protein-containing beverage and a method for preparing the same.
대한민국 등록특허 제0979448호(등록일자: 2010.8.26., 발명의 명칭: 유청 단백질 가수분해물과 프로바디오틱 유산균을 첨가한 기능성 음료 및 그의 제조방법)는 항산화 효과를 가지는 유청 단백질 가수분해물을 함유하는 기능성 음료에 있어서, 가수분해도가 3 내지 4% 범위인 유청 단백질 가수분해물을 유효성분으로 하고, 프로바이오틱 유산균, 설탕, 구연산, 향료 및 색소를 더 첨가하되, 상기 유청 단백질 가수분해물은 유청 단백질 농축액을 뉴트라제 (neutrase), 트립신 (trypsin), 알칼라제 (alcalase) 및 프로타맥스 (protamax) 중에서 선택된 하나 이상의 프로테아제 효소로 가수분해도가 3 내지 4% 범위가 되도록 가수분해한 후 반응 상층액만을 분무건조하여 제조된 것을 특징으로 하는 기능성 건강음료가 개시되어 있다.Republic of Korea Patent No. 0979448 (Registration Date: August 26, 2010, Name of the invention: functional beverage added whey protein hydrolyzate and probiotic lactic acid bacteria and a method for preparing the same) contains a whey protein hydrolyzate having an antioxidant effect In the functional beverage, whey protein hydrolyzate having a degree of hydrolysis in the range of 3 to 4% is used as an active ingredient, and probiotic lactobacillus, sugar, citric acid, flavoring and coloring are further added, and the whey protein hydrolyzate is whey protein concentrate. Is hydrolyzed with one or more protease enzymes selected from neutrase, trypsin, alcalase and protamax to have a degree of hydrolysis of 3 to 4%, followed by reaction supernatant only. A functional health beverage, which is prepared by spray drying, is disclosed.
이러한 종래 기술은, 국내 음료업체에서 제품의 다양화 및 고급화에 활용될 수 있고, 우유 소비가 침체되어 있는 상태에서 탄산음료와 콜라 같은 소프트드링크와 경쟁이 가능한 유음료의 개발에 기여할 수 있다고 주장하는 반면, 물에 완전히 녹지 않는 유청단백질을 사용하기 때문에 음용시 소화, 흡수가 용이하지 않음은 물론 건강 측면에 도움되지 못하고 풍미만을 개선하는 설탕, 향료 및 색소가 첨가된 근원적인 문제점이 있었다.While the conventional technology claims that domestic beverage companies can be used to diversify and upscale products, and contribute to the development of milk beverages that can compete with soft drinks such as carbonated drinks and cola while milk consumption is stagnant. In addition, since whey protein is not completely dissolved in water, digestion and absorption are not easy when drinking, and there is a fundamental problem in that sugar, flavors, and pigments are added, which do not help health and improve flavor only.
상기와 같은 문제점을 해결하고자 창출된 본 발명의 목적은, 음용시 흡수율이 높고 풍미가 양호함은 물론, 혈당지수를 급격하게 높이지 않는 분리유청단백질 함유 음료 및 이의 제조방법을 제공하는 데 있다.An object of the present invention created to solve the above problems is to provide a whey protein-containing beverage and a method for preparing the same, which do not increase the glycemic index as well as high absorption rate and good flavor when drinking.
이러한 본 발명의 목적은, (1) 정제수 100 중량부에 대하여 분리유청단백질 3.0 ~ 7.5 중량부를 혼합하여 혼합액을 제조하는 단계와; (2) 상기 혼합액을 3 ~ 10℃에서 에이징하는 단계와; (3) 상기 혼합액 105 중량부에 대하여, 결정과당 3.5 ~ 7.5 중량부 및 알룰로오스 3.0 ~ 6.5 중량부를 혼합하여 단백질 음료를 제조하는 단계로 이루어진 분리유청단백질 함유 음료 제조방법에 의해 달성될 수 있다.The object of the present invention is to prepare a mixed solution by mixing 3.0 to 7.5 parts by weight of separated whey protein with respect to 100 parts by weight of purified water; (2) aging the mixed solution at 3 ~ 10 ℃; (3) It can be achieved by the method for preparing a whey protein separated beverage comprising the step of preparing a protein beverage by mixing 3.5 to 7.5 parts by weight of fructose and 3.0 to 6.5 parts by weight of allulose per 105 parts by weight of the mixed solution. .
바람직하게는, 본 발명의 상기 (1)단계의 분리유청단백질은, (a) 분리유청단백질을 200 ~ 250 메쉬 포대에 충전한 후 밀폐하는 단계와; (b) 상기 메쉬 포대를 제습기가 투입하여 분리유청단백질의 수분율이 2% 미만이 되도록 제습하는 단계와; (c) 상기 포대로부터 분리유청단백질을 분리시켜 자외선 밀폐챔버에 투입한 후 120 ~ 150분간 자외선(UV-C)를 조사한 다음 밀폐 용기에 충전하여 보관하는 단계를 거쳐 준비되는 것을 특징으로 한다.Preferably, the separated whey protein of step (1) of the present invention comprises the steps of: (a) filling the separated whey protein in a 200-250 mesh bag and then sealing; (b) dehumidifying the mesh bag by dehumidifying the moisture content of the whey protein to be less than 2%; (c) separating the whey protein from the bag and putting it into an ultraviolet sealed chamber, and then irradiated with ultraviolet (UV-C) for 120 to 150 minutes and then filling the sealed container to prepare it.
바람직하게는, 본 발명의 상기 (1)단계는, (d) 정제수 100 중량부에 대하여, 분리유청단백질 1.0 ~ 1.5 중량부를 스테인레스 용기에 충전한 후, 5 ~ 7 psi의 고압공기를 3 ~ 5분간 공급하는 단계와; (e) 그런 다음, 정제수 100 중량부에 대하여 분리유청단백질을 0.5 중량부을 더 혼합한 후 20 ~ 35 psi의 고압공기를 1 ~ 2분간 공급하는 단계와; (f) 이어서, 정제수 100 중량부에 대하여 분리유청단백질의 총 중량부가 3.0 ~ 7.5가 될 때까지 상기 (e) 단계를 반복하는 단계로 이루어지고, 상기 (2)단계는, (g) 상기 혼합액을 3 ~ 5℃로 냉각하는 단계와; (h) 냉각된 상기 혼합액을 10 ~ 30L 용량의 스테인레스 밀폐용기에 개별 충전한 후 -20 ~ -25℃로 냉각하여 혼합액을 결빙하는 단계와; (i) 혼합액이 결빙된 상기 스테인레스 밀폐용기들을 0 ~ 5℃ 온도의 수조에 투입한 후 200 ~ 250시간 유지하는 단계와; (j) 상기 밀폐용기들을 수조로부터 분리하여 대용량 용기에 혼합액을 충전하되, 혼합액의 온도가 3 ~ 10℃를 유지하도록 10 ~ 15일 보관하는 단계로 이루어지는 것을 특징으로 한다.Preferably, the step (1) of the present invention, (d) to 100 parts by weight of purified water, 1.0 to 1.5 parts by weight of separated whey protein in a stainless container, and then 5 to 7 psi of high pressure air 3 to 5 Feeding for a minute; (e) then further mixing 0.5 parts by weight of whey protein separated with respect to 100 parts by weight of purified water and then supplying high pressure air at 20 to 35 psi for 1 to 2 minutes; (f) then, repeating the step (e) until the total weight of the separated whey protein is 3.0 to 7.5 with respect to 100 parts by weight of purified water, the step (2), (g) the mixed solution Cooling to 3 to 5 ° C; (h) individually filling the cooled liquid mixture into a stainless steel sealed container having a capacity of 10 to 30 L and cooling the mixture to -20 to -25 ° C. to freeze the mixed liquid; (i) holding the stainless hermetic containers in which the mixed solution is frozen in a water bath at a temperature of 0 to 5 ° C. and maintaining the mixture for 200 to 250 hours; (j) separating the sealed containers from the water tank and filling the mixed liquid in the large-capacity container, characterized in that the step of storing for 10 to 15 days to maintain the temperature of the mixed solution 3 ~ 10 ℃.
바람직하게는, 본 발명의 상기 (3)단계의 단백질 음료는 상기 혼합액 105 중량부에 대하여, 애플망고퓨레 또는 포도농축액 2 ~ 10 중량부와, 무수구연산 0.01 ~ 1 중량부, 글리세린지방산에스테르 0.01 ~ 0.1 중량부, 자몽종자추출물 0.01 ~ 0.3 중량부 및 천연 망고향 또는 천연 포도향 0.05 ~ 0.1 중량부를 더 포함하고, 상기 애플망고퓨레가 혼합되는 경우에는 혼합액 105 중량부에 대하여 앨더베리색소 0.05 ~ 0.3 중량부와 우유 3 ~ 5 중량부를 더 포함하고, 상기 혼합액 105 중량부에 대하여, 알칼리 이온수 1 ~ 5 중량부를 더 포함하고, 상기 혼합액 105 중량부에 대하여, 와송 혼합 추출액 0.05 ~ 0.5 중량부를 더 포함하되, 상기 와송 혼합 추출액은 정제수 100 중량부에 대하여, 건조된 와송 꽃잎 20 ~ 25 중량부, 구연산 2 ~ 5 중량부 및 천일염 0.1 ~ 0.3 중량부를 80 ~ 85℃에서 48 ~ 50시간 가열한 후 여과한 것인 것을 특징으로 한다.Preferably, the protein beverage of step (3) of the present invention is 2 to 10 parts by weight of apple mango puree or grape concentrate, 0.01 to 1 part by weight of citric anhydride, 0.01 to 0.01 parts by weight of glycerin fatty acid ester, based on 105 parts by weight of the mixed solution. 0.1 parts by weight, grapefruit seed extract 0.01 to 0.3 parts by weight and natural mango flavor or natural grape flavor further comprises 0.05 to 0.1 parts by weight, when the apple mango puree is mixed Alderberry pigment 0.05 to 0.3 with respect to 105 parts by weight of the mixture It further comprises 3 parts by weight and 3 parts by weight of milk, further comprising 1 to 5 parts by weight of alkaline ionized water with respect to 105 parts by weight of the mixed solution, and 0.05 to 0.5 parts by weight of vortex mixed extract based on 105 parts by weight of the mixed solution. However, the vortex mixed extract is based on 100 parts by weight of purified water, 20 to 25 parts by weight of dried hawsong petals, 2 to 5 parts by weight of citric acid and 0.1 to 0.3 parts by weight of natural salt at 48 to 50 at 80 to 85 ° C. After heating between characterized in that the it was filtered.
또한, 본 발명의 다른 목적은, 위의 방법들 중 어느 한 방법에 의해 제조된 분리유청단백질 함유 음료에 의해 달성될 수 있다.In addition, another object of the present invention can be achieved by a whey protein-containing beverage prepared by any of the above methods.
이상과 같은 본 발명은 분리유청단백질 함유 음료를 대량 생산할 수 효과가 있다.The present invention as described above is effective in mass production of whey protein-containing beverages.
또한, 본 발명은 음용시 분리유청단백질 특유의 신맛과 조화를 이루는 과일맛을 첨가하여 풍미를 개선할 수 있는 장점이 있다.In addition, the present invention has the advantage that the flavor can be improved by adding a fruit flavor in harmony with the sour taste unique to the separated whey protein when drinking.
더욱이, 본 발명은 방부제, 합성착향료, 합성감미료 및 합성색소를 포함하고 있지 않아 올바른 4무(無) 원칙을 고수하는 건강한 음료를 제공하는 특징이 있다.Furthermore, the present invention is characterized by providing a healthy beverage which does not contain preservatives, synthetic flavors, synthetic sweeteners and synthetic pigments and adheres to the correct four zero principles.
마지막으로, 당류저감화 고가 원료인 제로칼로리의 자연유래 당류 알룰로오스와 결정과당을 사용하여 음용시 GI 혈당지수가 급격하게 상승되는 것을 미연에 방지할 수 있는 효과가 있다.Finally, the use of naturally occurring saccharide allulose and fructose of zero calorie, a low-saccharide saccharide-reducing expensive raw material, has an effect of preventing the GI blood glucose index from rising drastically.
이하, 본 발명의 실시예를 참조하여 설명하기로 한다.Hereinafter, with reference to the embodiment of the present invention will be described.
1. 분리유청단백질 준비하기 1. Preparing Whey Protein Isolate
본 실시예에 사용되는 분리유청단백질(Whey Protein Isolate)은 농축유청단백질(Whey Prtein Concentrate)을 미세 필터링하여 비단백 성분과 불순물을 제거한 것으로 단백질 순도가 88 ~ 95%인 것이 사용된다.Whey Protein Isolate used in the present embodiment is a Whey Prtein Concentrate fine filtering to remove the non-protein components and impurities, the protein purity of 88 ~ 95% is used.
(a) 분리유청단백질을 200 ~ 250 메쉬 포대에 충전한 후 밀폐한다.(a) Fill whey protein in 200-250 mesh bags and seal.
(b) 분리유청단백질이 충전밀폐된 포대를 제습기가 투입하여 분리유청단백질의 수분율 2% 미만이 되도록 제습한다. 여기서, 분리유청단백질의 수분율을 2% 미만으로 제습하는 이유는 보관시 변질과 변색을 방지하고 최종 음료의 풍미를 일정하게 유지하기 위함이다.(b) The dehumidifier is filled with a packed whey protein isolated and dehumidified to less than 2% water content of the whey protein. Here, the reason for dehumidifying the moisture content of the separated whey protein is less than 2% in order to prevent deterioration and discoloration during storage and to maintain a constant flavor of the final beverage.
(c) 포대로부터 분리유청단백질을 분리시켜 자외선 밀폐챔버에 투입한 후 120 ~ 150분간 자외선(UV-C)를 조사한 다음 밀폐 용기에 충전하여 보관한다. 여기서, 제습된 분리유청단백질을 자외선으로 조사하는 이유는 대장균, 박테리아 또는 노로 바이러스 등의 번식을 미연에 차단하기 위함이며, 이 과정을 수행하지 않으면 추후 음료를 제조시 80 ~ 95℃에서 5 ~ 10분간 고온 살균을 하여야 하며 이 고온살균에 의해 단백질이 변질 또는 변성될 수 있기 때문이다.(c) Separate the whey protein from the bag, put it in the UV sealed chamber, irradiate UV-C for 120 ~ 150 minutes, and store it in a sealed container. Here, the reason for irradiating the dehumidified whey protein with ultraviolet rays is to prevent the breeding of E. coli, bacteria or norovirus in advance. If this process is not performed, the beverage may be prepared at 5 to 10 at 80 to 95 ° C. This is because the sterilization should be performed for a minute, and the protein may be denatured or denatured by this sterilization.
2. 정제수와 분리유청단백질 혼합하기 2. Mixing purified water and whey protein isolate
(d) 정제수 100 중량부에 대하여, 분리유청단백질 1.0 ~ 1.5 중량부를 스테인레스 용기에 충전한 후, 5 ~ 7 psi의 고압공기를 3 ~ 5분간 공급한다.(d) 1.0 to 1.5 parts by weight of separated whey protein is filled into a stainless container based on 100 parts by weight of purified water, followed by supplying high pressure air of 5 to 7 psi for 3 to 5 minutes.
(e) 그런 다음, 정제수 100 중량부에 대하여 분리유청단백질을 0.5 중량부을 더 혼합한 후 20 ~ 35 psi의 고압공기를 1 ~ 2분간 공급한다.(e) Then, 0.5 parts by weight of the separated whey protein is further mixed with respect to 100 parts by weight of purified water and supplied with high pressure air at 20 to 35 psi for 1 to 2 minutes.
(f) 이어서, 정제수 100 중량부에 대하여 분리유청단백질의 총 중량부가 3.0 ~ 7.5가 될 때까지 (e) 단계를 반복한다.(f) Then, repeating step (e) until the total weight of the separated whey protein is 3.0 to 7.5 based on 100 parts by weight of purified water.
여기서, 정제수는 온도는 25 ~ 40℃이며 15℃ 이하인 경우에는 분리유청단백질이 혼합 또는 녹는 시간이 2배 이상 소요되며, 55℃ 이상인 경우에는 분리유청단백질이 변질될 수 있는 문제가 발생될 수 있다.Here, the purified water has a temperature of 25 ~ 40 ℃ and less than 15 ℃ when the whey protein is separated or dissolved takes more than two times, if the 55 ℃ or more may cause a problem that the separated whey protein may be deteriorated. .
또한, 정제수와 분리유청단백질이 혼합된 용액에 고압공기를 공급하는 이유는 일반적인 교반공정과 대비할 때 혼합 또는 녹는 시간을 15 ~20배 단축할 수 있기 때문이다. 따라서, 전체적인 음료 제조시간을 혁신적으로 단축시키는 장점이 있다.In addition, the reason for supplying high pressure air to a solution in which purified water and whey protein is mixed is that the mixing or melting time can be reduced by 15 to 20 times as compared to a general stirring process. Thus, there is an advantage in innovatively shortening the overall beverage production time.
3. 혼합액 에이징하기(Aging) 3. Aging Mixed Solution
(g) 혼합액을 3 ~ 5℃로 냉각하여 혼합액 속에 존재하는 공기를 제거하고 고압공기 투입으로 발생한 거품을 제거한다.(g) Cool the mixture to 3 ~ 5 ℃ to remove the air present in the mixture and remove bubbles generated by high pressure air.
(h) 냉각된 혼합액을 10 ~ 30L 용량의 스테인레스 밀폐용기에 개별 충전한 후 -20 ~ -25℃로 냉각하여 혼합액을 결빙한다.(h) The cooled mixed solution is individually charged into a stainless steel sealed container of 10 to 30L capacity and cooled to -20 ~ -25 ℃ to freeze the mixed solution.
(i) 혼합액이 결빙된 스테인레스 밀폐용기들을 0 ~ 5℃ 온도의 수조에 투입한 후 200 ~ 250시간 유지한다.(i) Stainless steel containers with frozen liquid are put in a water bath at 0 ~ 5 ℃ and maintained for 200 ~ 250 hours.
(j) 밀폐용기들을 수조로부터 분리하여 대용량 용기에 혼합액을 충전하되, 혼합액의 온도가 3 ~ 10℃를 유지하도록 10 ~ 15일 보관한다.(j) The sealed containers are separated from the water tank, and the mixed liquid is filled in the large capacity container, and the mixed liquid is stored for 10 to 15 days to maintain the temperature of 3 to 10 ° C.
여기서, 혼합액을 얼린 다음 녹인 후 3 ~ 10℃를 유지하면서 보관하는 이유는 사용자가 제조된 음료를 냉장 보관하더라도 침전물이 생기지 않기 때문이다.Here, the reason why the mixture is frozen and then melted and kept at 3 to 10 ° C. is that a precipitate does not occur even if the user keeps the manufactured beverage refrigerated.
또한, 음료 음용시 떫은 맛이 저감되어 풍미를 개선할 수 있기 때문이다.In addition, it is because the astringent taste is reduced when the beverage is drinkable to improve the flavor.
이러한 풍미 개선은 만성질환이 없는 20 ~ 50대 성인 남녀 20명을 선정하여, 대조예(혼합액을 냉각하지 않은 경우)와 실시예(혼합액을 냉각한 경우)로 제조된 음료를 각각 음용시킨 후 분리유청단백질의 신맛과 떫은 맛의 정도를 확인한 결과, 본 실시예는 신맛의 경우 대조예와 동일하거나 미세하게 신맛이 저감되었다고 답변한 반면, 떫은 맛에 대해서는 대조예 대비 20 ~ 25% 정도 저감되었음을 확인할 수 있었다.This flavor improvement was selected by 20 adult men and women in their 20's and 50's without chronic diseases, after drinking the beverages prepared in the control example (if the mixture is not cooled) and the example (if the mixture is cooled), after drinking As a result of checking the sour and astringent tastes of whey protein, the present example replied that the sour taste was the same as or slightly reduced in the sour taste, whereas the astringent taste was reduced by 20 to 25% compared to the control. Could.
4. 첨가물 혼합하여 음료 제조하기 4. Making drinks by mixing additives
혼합액 105 중량부에 대하여, 결정과당 3.5 ~ 7.5 중량부 및 알룰로오스 3.0 ~ 6.5 중량부를 혼합한다. 여기서, 결정과당은 혼합액에 혼합하여 녹이고 알룰로오스는 액상 타입을 사용한다.To 105 parts by weight of the mixed solution, 3.5 to 7.5 parts by weight of fructose and 3.0 to 6.5 parts by weight of allulose are mixed. Here, fructose is dissolved in a mixed solution and allulose uses a liquid type.
결정과당은 과일, 채소에 존재하며 설탕(포도당+과당)에서 포도당을 제거한 과당성분만을 결정화한 과당으로 미소량으로도 단맛을 느낄 수 있고 GI(Glycemic Index) 지수도 낮아 비만인 또는 당뇨 환자에게도 적합한 과당이다. 특히, 결정과당의 GI 지수는 포도당 100, 설탕 64에 비하여 19로 매우 낮다.Crystalline fructose is present in fruits and vegetables, and it is a fructose that crystallizes only the fructose component from sugar (glucose + fructose), and it can be sweet even with a small amount, and has a low glycemic index (GI) index. to be. In particular, the fructose's GI index is 19, which is very low compared to glucose 100 and sugar 64.
그리고 알룰로오스는 희소당으로 알려져 있는 제로칼로리의 자연유래 당류로서 CJ제일제당의 독자적 효소전환반응을 통하여 제조, 2012년 세계 최초로 미국 FDA GRAS승인을 받았으며, 당류저감화 고가식품 원료로서 혈당을 높이지 않는 감미료이다.Allulose is a naturally occurring saccharide of zero calorie known as rare sugar, manufactured by CJ CheilJedang's own enzymatic conversion reaction, and received the world's first US FDA GRAS approval in 2012. It is not sweetener.
또한, 분리유청단백질의 신맛과 떫은 맛을 저감시키기 위하여 혼합액 105 중량부에 대하여, 애플망고퓨레 또는 포도농축액 2 ~ 10 중량부와, 무수구연산 0.01 ~ 1 중량부, 글리세린지방산에스테르 0.01 ~ 0.1 중량부, 자몽종자추출물 0.01 ~ 0.3 중량부 및 천연 망고향 또는 천연 포도향 0.05 ~ 0.1 중량부를 더 혼합할 수 있다.In addition, 2 to 10 parts by weight of apple mango puree or grape concentrate, 0.01 to 1 parts by weight of citric anhydride, and 0.01 to 0.1 parts by weight of glycerin fatty acid ester, based on 105 parts by weight of the mixed solution, to reduce the sour and astringent taste of the separated whey protein. , Grapefruit seed extract 0.01 ~ 0.3 parts by weight and natural mango flavor or natural grape flavor may be further mixed 0.05 ~ 0.1 parts by weight.
또한, 애플망고퓨레가 혼합되는 경우에는 혼합액 105 중량부에 대하여 앨더베리색소 0.05 ~ 0.3 중량부와 우유 3 ~ 5 중량부를 더 혼합할 수 있다.In addition, when the apple mango puree is mixed, it is possible to further mix 0.05 to 0.3 parts by weight of alderberry pigment and 3 to 5 parts by weight of milk based on 105 parts by weight of the mixed solution.
또한, 본 실시예는 분리유청단백질의 신맛을 저감시키기 위하여 혼합액 105 중량부에 대하여, 알칼리 이온수 1 ~ 5 중량부를 더 혼합할 수 있다. 여기서, 알칼리 이온수는 7 중량부 이상일 때에는 분리유청단백질의 신맛을 저감하는 반면, 떫고 아린 맛을 더하여 풍미를 저해할 수 있음을 미리 밝혀둔다.In addition, the present embodiment may further mix 1 to 5 parts by weight of alkaline ionized water with respect to 105 parts by weight of the mixed solution in order to reduce the sour taste of the separated whey protein. Here, the alkaline ionized water, when it is 7 parts by weight or more, reduces the sour taste of the separated whey protein, while adding the salty and arine taste, it is revealed in advance that the flavor can be inhibited.
또한, 본 실시예는 단백질 음료의 산폐를 방지하기 위하여 혼합액 105 중량부에 대하여, 와송 혼합 추출액 0.05 ~ 0.5 중량부를 더 포함한다. 여기서, 와송 혼합 추출액은 정제수 100 중량부에 대하여, 건조된 와송 꽃잎 20 ~ 25 중량부, 구연산 2 ~ 5 중량부 및 천일염 0.1 ~ 0.3 중량부를 80 ~ 85℃에서 48 ~ 50시간 가열한 후 여과한 것이다.In addition, the present embodiment further comprises 0.05 to 0.5 parts by weight of the vortex mixed extract with respect to 105 parts by weight of the mixed solution in order to prevent the production of protein drinks. Here, the vortex mixed extract was filtered after heating to 20 to 25 parts by weight of dried hawsong petals, 2 to 5 parts by weight of citric acid and 0.1 to 0.3 parts by weight of natural salt at 80 to 85 ° C. for 48 to 50 parts by weight of purified water. will be.
이러한 본 실시예의 단백질 음료 500ml를 음용하는 경우 20g 내외의 단백질을 10 ~ 15분 이내에 90% 이상 간편하게 흡수할 수 있는 특징이 있다.When drinking 500ml of the protein drink of the present embodiment has a feature that can easily absorb more than 90% within 10 ~ 15g of protein within 10g.
이상과 같은 본 발명은 일 실시예에 한정되어 설명되었으나, 이에 한정되지 않고 본 발명의 기술적 사상을 토대로 변형되는 실시예들은 모두 본 발명의 권리범위에 속함이 분명하다.The present invention as described above has been described with reference to one embodiment, but not limited to this, all embodiments modified based on the technical idea of the present invention are obviously belong to the scope of the present invention.
Claims (5)
(2) 상기 혼합액을 3 ~ 10℃에서 에이징하는 단계와;
(3) 상기 혼합액 105 중량부에 대하여, 결정과당 3.5 ~ 7.5 중량부 및 알룰로오스 3.0 ~ 6.5 중량부를 혼합하여 단백질 음료를 제조하는 단계로 이루어진 분리유청단백질 함유 음료 제조방법.
(1) mixing 3.0 to 7.5 parts by weight of separated whey protein based on 100 parts by weight of purified water to prepare a mixed solution;
(2) aging the mixed solution at 3 ~ 10 ℃;
(3) a method for preparing a separated whey protein-containing beverage, comprising preparing a protein beverage by mixing 3.5 to 7.5 parts by weight of fructose and 3.0 to 6.5 parts by weight of allulose based on 105 parts by weight of the mixed solution.
상기 (1)단계의 분리유청단백질은,
(a) 분리유청단백질을 200 ~ 250 메쉬 포대에 충전한 후 밀폐하는 단계와;
(b) 상기 메쉬 포대를 제습기가 투입하여 분리유청단백질의 수분율이 2% 미만이 되도록 제습하는 단계와;
(c) 상기 포대로부터 분리유청단백질을 분리시켜 자외선 밀폐챔버에 투입한 후 120 ~ 150분간 자외선(UV-C)를 조사한 다음 밀폐 용기에 충전하여 보관하는 단계를 거쳐 준비되는 것을 특징으로 하는 분리유청단백질 함유 음료 제조방법.
The method of claim 1,
Whey protein isolate of step (1),
(a) filling the whey protein in 200-250 mesh bags and then sealing;
(b) dehumidifying the mesh bag by dehumidifying the moisture content of the whey protein to be less than 2%;
(c) separating the whey protein from the bag and putting it in an ultraviolet sealed chamber and irradiating ultraviolet (UV-C) for 120 to 150 minutes and then filling the sealed container and storing the separated whey. Protein-containing beverage preparation method.
상기 (1)단계는,
(d) 정제수 100 중량부에 대하여, 분리유청단백질 1.0 ~ 1.5 중량부를 스테인레스 용기에 충전한 후, 5 ~ 7 psi의 고압공기를 3 ~ 5분간 공급하는 단계와;
(e) 그런 다음, 정제수 100 중량부에 대하여 분리유청단백질을 0.5 중량부을 더 혼합한 후 20 ~ 35 psi의 고압공기를 1 ~ 2분간 공급하는 단계와;
(f) 이어서, 정제수 100 중량부에 대하여 분리유청단백질의 총 중량부가 3.0 ~ 7.5가 될 때까지 상기 (e) 단계를 반복하는 단계로 이루어지고,
상기 (2)단계는,
(g) 상기 혼합액을 3 ~ 5℃로 냉각하는 단계와;
(h) 냉각된 상기 혼합액을 10 ~ 30L 용량의 스테인레스 밀폐용기에 개별 충전한 후 -20 ~ -25℃로 냉각하여 혼합액을 결빙하는 단계와;
(i) 혼합액이 결빙된 상기 스테인레스 밀폐용기들을 0 ~ 5℃ 온도의 수조에 투입한 후 200 ~ 250시간 유지하는 단계와;
(j) 상기 밀폐용기들을 수조로부터 분리하여 대용량 용기에 혼합액을 충전하되, 혼합액의 온도가 3 ~ 10℃를 유지하도록 10 ~ 15일 보관하는 단계로 이루어지는 것을 특징으로 하는 분리유청단백질 함유 음료 제조방법.
The method of claim 1,
Step (1),
(d) filling 100 parts by weight of purified water with 1.0 to 1.5 parts by weight of separated whey protein in a stainless container, and then supplying 5 to 7 psi of high pressure air for 3 to 5 minutes;
(e) then further mixing 0.5 parts by weight of whey protein separated with respect to 100 parts by weight of purified water and then supplying high pressure air at 20 to 35 psi for 1 to 2 minutes;
(f) then, repeating step (e) until the total weight of the separated whey protein is 3.0 to 7.5 with respect to 100 parts by weight of purified water,
Step (2),
(g) cooling the mixed solution to 3 to 5 ° C;
(h) individually filling the cooled liquid mixture into a stainless steel sealed container having a capacity of 10 to 30 L and cooling the mixture to -20 to -25 ° C. to freeze the mixed liquid;
(i) holding the stainless hermetic containers in which the mixed solution is frozen in a water bath at a temperature of 0 to 5 ° C. and maintaining the mixture for 200 to 250 hours;
(j) separating the sealed containers from the water tank to fill the mixed solution in a large-capacity container, the separated whey protein-containing beverage production method comprising the step of storing for 10 to 15 days to maintain the temperature of the mixed solution 3 ~ 10 ℃ .
상기 (3)단계의 단백질 음료는 상기 혼합액 105 중량부에 대하여, 애플망고퓨레 또는 포도농축액 2 ~ 10 중량부와, 무수구연산 0.01 ~ 1 중량부, 글리세린지방산에스테르 0.01 ~ 0.1 중량부, 자몽종자추출물 0.01 ~ 0.3 중량부 및 천연 망고향 또는 천연 포도향 0.05 ~ 0.1 중량부를 더 포함하고,
상기 애플망고퓨레가 혼합되는 경우에는 혼합액 105 중량부에 대하여 앨더베리색소 0.05 ~ 0.3 중량부와 우유 3 ~ 5 중량부를 더 포함하고,
상기 혼합액 105 중량부에 대하여, 알칼리 이온수 1 ~ 5 중량부를 더 포함하고,
상기 혼합액 105 중량부에 대하여, 와송 혼합 추출액 0.05 ~ 0.5 중량부를 더 포함하되, 상기 와송 혼합 추출액은 정제수 100 중량부에 대하여, 건조된 와송 꽃잎 20 ~ 25 중량부, 구연산 2 ~ 5 중량부 및 천일염 0.1 ~ 0.3 중량부를 80 ~ 85℃에서 48 ~ 50시간 가열한 후 여과한 것인 것을 특징으로 하는 분리유청단백질 함유 음료 제조방법.
The method of claim 1,
The protein beverage of step (3) is based on 105 parts by weight of the mixed solution, 2 to 10 parts by weight of apple mango puree or grape concentrate, 0.01 to 1 parts by weight of citric anhydride, 0.01 to 0.1 parts by weight of glycerin fatty acid ester, grapefruit seed extract 0.01 to 0.3 parts by weight and 0.05 to 0.1 parts by weight of natural mango or natural grape flavor,
When the apple mango puree is mixed, the mixture further comprises 0.05 to 0.3 parts by weight of Alderberry pigment and 3 to 5 parts by weight of milk, based on 105 parts by weight of the mixed solution.
Per 1 part by weight of alkaline ionized water, based on 105 parts by weight of the mixed solution,
With respect to 105 parts by weight of the mixed solution, further comprising 0.05 to 0.5 parts by weight of the vortex mixed extract, wherein the vortex mixed extract is based on 100 parts by weight of purified water, 20 to 25 parts by weight of dried walnut petals, 2 to 5 parts by weight of citric acid and sun salt Method for producing a whey protein-containing beverage, characterized in that the filtered by heating after 0.1 to 0.3 parts by weight at 80 to 85 ℃ 48 to 50 hours.
A whey protein-containing beverage prepared by the method of any one of claims 1 to 4.
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