KR20200141829A - Functional avocado butter with increased omega-3 content and method for producing the same - Google Patents

Abstract

The present invention relates to functional avocado butter with increased omega-3 content, which helps body nutrition and skin health of a drinker by comprising cream in which the ratio of omega-6 fatty acids to omega-3 fatty acids is reduced to 4:1 or less by centrifugation from pasture-grazing milk produced in an animal welfare-type dairy environment and improving content of omega-3 fatty acids, avocado flesh and avocado oil, and antioxidant, and a method for producing the same. The functional avocado butter with increased omega-3 content comprises: 93.07-97 wt% of butter grain produced by pasture-grazing cream with increased omega-3 content; 2-5 wt% of avocado flesh; 0.5-2 wt% of avocado oil; and 0.01-0.03 wt% of an antioxidant.

Description

Functional avocado butter with increased omega-3 content and method for producing the same}

The present invention is a butter grain made of cream in which the omega-3 fatty acid content is improved by centrifugation from grassland grazing milk produced in an animal welfare type dairy environment so that the ratio of omega-6 fatty acids and omega-3 fatty acids is reduced to 4:1 or less, The present invention relates to a functional avocado butter containing avocado pulp, avocado oil, and antioxidants, and having an increased content of omega-3 that is beneficial to human body nutrition and skin health, and a method for producing the same.

Butter is one of the main dairy products that have been consumed as a traditional local food for nomads in the Middle East and Central Asia, who produce milk while moving the grassland according to the growing season of vegetation, and for settlers in Europe and the Himalayan high mountains. When the cream layer is formed as the low specific gravity rises during the milk storage, the cream layer is removed and placed in a wooden cylindrical container, and the cream is stirred with a wooden stirrer to form the butter granules. It is a common teaching method that was learned with In this manufacturing process, the fat ball membrane is destroyed due to the stirring caused by stirring the milk fat dispersed in the moisture, and as a result, the so-called phase conversion, in which the moisture is dispersed in the milk fat, flows out as a result. The excess moisture generated becomes a liquid called butter oil, and this liquid is discharged during the stirring process and when the butter grains (particles) are pressed again, it becomes fluid butter with more than 80% milk fat.

On the other hand, butter made of milk containing 65-70% or more saturated fatty acid becomes a structure having excessive hardness in a frozen state at a storage temperature, and it is inconvenient that it has a desirable malleability when it is softened at room temperature in the step of using the butter. In order to improve this, vegetable oils having a high content of unsaturated fatty acids are added to increase the malleability, but at room temperature, the butter has physical properties that are unsuitable for maintaining or using the structure and shape of the butter.

This is because margarine, which cured vegetable oil that is beneficial to the body, led the consumption of fatty foods in the past 60 years, when the theory of health hazards such as inducing arteriosclerosis of saturated fat appeared and established itself as a universal nutritional standard. Hydrogen used in the hardening process forms trans fats, and the harmfulness of trans fats has begun to be emphasized more than that of unsaturated fats, and due to recent research results showing that milk fat is less related to the induction of arteriosclerosis, the United States, Oceania, Butter consumption in Europe and other countries is increasing rapidly.

Accordingly, the inventors of the present invention propose a functional avocado butter and a method for producing the same, which is beneficial to people's body nutrition and skin health by increasing the content of omega-3 fatty acids, which is a major component of butter, while improving the malleability of butter and improving convenience in use. I came to study.

(Prior Document 1) Korean Patent Application Publication No. 10-2018-0032001

(Prior Document 2) Optimization and Rheology Analysis of Manufacturing Processed Butter by Response Surface Analysis (Journal of the Korean Dairy Processing Technology Science Society; 2008, Vol. 26, No. 2, pages 51-56)

In order to maintain the structure and shape of butter at room temperature and have convenient physical properties while increasing the malleability by adding vegetable oils having a high content of unsaturated fatty phases, the present invention is separated from grassland grazing milk and omega-6 fatty acids and omega- 3 It contains butter grain, avocado flesh, avocado oil, and antioxidant made of cream with a reduced fatty acid ratio of 4:1 or less, so it is not too hard in a refrigerated state and has an appropriate structure and shape even at room temperature. An object thereof is to provide a functional avocado butter having an increased content of omega-3s that can immediately show excellent malleability, and is helpful for body nutrition and skin health, and a method for manufacturing the same.

The above object of the present invention is 93.07-97% by weight of butter grain made of grassland pasture cream with increased omega-3 content based on 100% by weight of functional avocado butter, 3-5% by weight of avocado flesh, 0.5-1.0% by weight of avocado oil % And it is achieved by functional avocado butter comprising 0.01-0.03% by weight of an antioxidant.

Preferably, the cream is characterized in that the cream having a ratio of omega-6 fatty acids to omega-3 fatty acids is 4 or less.

Preferably, the avocado flesh or avocado oil is characterized in that the avocado flesh or avocado oil in which the ratio of omega-6 fatty acids to omega-3 fatty acids is 8 or more.

Preferably, the antioxidant is characterized in that it is at least one antioxidant selected from vitamin E, a salt derived from L-ascorbic acid or L-ascorbic acid, a salt derived from d-tocopherol or d-tocopherol, and rutin.

Preferably, the functional avocado butter may further include at least one selected from an emulsifier, an acidity control agent, and a preservative.

When the functional avocado butter further contains at least one selected from an emulsifier, an acidity control agent, and a preservative, 93.27-97% by weight of butter grain made of grassland grazing cream with an increased omega-3 content relative to 100% by weight of functional avocado butter, 3-5% by weight of avocado flesh, 0.5-1.0% by weight of avocado oil And 0.01-0.03% by weight of an antioxidant, 0.20-0.30% by weight of an emulsifier, 0.00-0.02% by weight of the acidity regulator, and 0.01% by weight or less of a preservative.

Preferably, the emulsifier is at least one emulsifier selected from glycerin fatty acid ester, stearic acid-derived salt, and lecithin, and the composition weight range is 0.20-0.30% by weight based on 100% by weight of the functional avocado butter. .

Preferably, the acidity control agent is at least one acidity control agent selected from citrate, sodium phosphate, and calcium phosphate, and the composition weight range is 0.00-0.02% by weight based on 100% by weight of the functional avocado butter.

Preferably, the preservative is at least one preservative selected from salts derived from sorbic acid or sorbic acid, propionic acid or salts derived from propionic acid, and the composition weight range is 0.01% by weight or less based on 100% by weight of the functional avocado butter. .

Preferably, the salt has a function of improving palatability and inhibiting the growth of microorganisms, and the composition weight range is 1.0-2.0% by weight based on 100% by weight of the functional avocado butter.

In addition, the above object of the present invention is to separate a cream having a ratio of omega-6 fatty acids to omega-3 fatty acids of 4 or less from grassland grazing milk, and sterilize, cool, aging, and stir from the separated cream. Step (S1) with butter grain; Mixing avocado flesh, avocado oil, and an antioxidant to prepare an avocado flesh mixture (S2); Adding salt, an emulsifier, an acidity regulator, and a preservative to the butter grain of the step S1 and the avocado flesh mixture of the step S2, mixing, and rolling to prepare an avocado butter mixture (S3); Filling the avocado butter mixture of the step S3 into a butter molding mold to form avocado butter having a predetermined shape (S4), and the avocado butter molded in the step S4 is packaged in a wrapping paper in which fat is not absorbed, and Rapid cooling to prepare a functional avocado butter (S5); It is achieved by a method for producing a functional avocado butter having an increased omega-3 content.

Preferably, in the step S2, the avocado pulp is fresh or fermented, and is mixed in an amount of 3-5% by weight based on 100% by weight of the functional avocado butter, and the avocado oil is 2-5 parts by weight of the functional avocado butter. It is mixed in an amount of 0.5-1.0% by weight based on 100% by weight, and the antioxidant is mixed in an amount of 0.01-0.03% by weight based on 100% by weight of the functional avocado butter.

Preferably, the butter grain mixed in the step S3 is characterized in that the mixture is 93.07-97% by weight based on 100% by weight of the functional avocado butter.

Preferably, the stirrer for obtaining the butter grain in the step S1 maintains a temperature condition of 10°C or less as the temperature condition, but uses ice for this, and after the rolling pressure in the step S3 is performed, in the step S1 It is characterized by removing the same amount of water as used ice.

Preferably, the butter molding mold of step S4 is characterized in that the open-type butter molding mold is applied.

Preferably, in the step S5, the conditions for rapid cooling after packaging with a packaging paper in which fat is not absorbed is a rapid cooling condition at a temperature of 0-5°C.

Functional avocado butter with increased omega-3 content according to the present invention and its manufacturing method do not become excessively hard in a refrigerated state, and do not melt and flow down at room temperature, while maintaining the proper structure and shape of the butter, and quickly melt and flow down when used. The original shape of the butter is maintained while it is not, and it is excellent in malleability, and the content of omega-3 is increased, so it has an excellent effect that helps the body nutrition and skin health.

1 is a flow chart showing the manufacturing process of avocado butter according to the first embodiment of the present invention.
2 is a diagram showing the results of confirming the effect of avocado on the production amount of pro-collagen type I peptide in Hs68 cells.
3 is a diagram showing the results of confirming the effect of avocado on the production amount of MMP 1 enzyme in HaCa T cells.
4 is a diagram showing the results of analyzing the fatty acid composition of grazing milk.
5 is a diagram showing the results of analyzing the fatty acid composition of avocado butter.

Hereinafter, a functional avocado butter having an increased content of omega-3 according to an embodiment of the present invention and a method of manufacturing the same will be described.

Prior to the description, the terms defined in the present description are defined in consideration of the functions or forms of the present invention, and should not be understood as limiting the technical elements of the present invention, and the present invention can add various changes. And the detailed description of the embodiment is not intended to limit the present invention to a specific form of disclosure, it should be understood to include all changes, equivalents, and substitutes included in the spirit and scope of the present invention.

Functional avocado butter with an increased omega-3 content according to an embodiment of the present invention, 100% by weight of functional avocado butter, 93.07-97% by weight of butter grain made of grassland pasture cream with an increased content of omega-3, 3 avocado pulp -5% by weight, 0.5-1.0% by weight of avocado oil And 0.01-0.03% by weight of an antioxidant.

The method for producing functional avocado butter with increased omega-3 content according to an embodiment of the present invention prepared with such a composition has a ratio of omega-6 fatty acids to omega-3 fatty acids from grassland pasture milk having a ratio of 4 or less. Separating the cream and providing a butter grain made through sterilization, cooling, aging, and mixing from the separated cream (S1); Mixing avocado flesh, avocado oil, and an antioxidant to prepare an avocado flesh mixture (S2); Adding salt, an emulsifier, an acidity regulator, and a preservative to the butter grain of the step S1 and the avocado flesh mixture of the step S2, mixing, and rolling to prepare an avocado butter mixture (S3); Filling the avocado butter mixture of the step S3 into a butter molding mold to form avocado butter having a predetermined shape (S4), and the avocado butter molded in the step S4 is packaged in a wrapping paper in which fat is not absorbed, and Rapid cooling to prepare a functional avocado butter (S5); is made.

The butter grain provided in the step S1 is obtained through sterilization, cooling, aging and mixing processes by removing butter oil from the cream separated from pasture and pasture milk, and is characterized by mixing at 93.07-97% by weight. Since the cream has a ratio of omega-6 fatty acids to omega-3 fatty acids of 4 or less, the butter grain obtained from a cream having such an omega-3 fatty acid ratio also contains omega-3 fatty acids to omega-6 fatty acids. In contrast, it contains a lot of it so that it can exert beneficial functions for human body nutrition and skin health.

In the step S1, the process of separating the cream from grassland grazing milk and making butter grains from the separated cream through sterilization, cooling, aging, and mixing corresponds to a process that is already well known, so a detailed description thereof will be omitted. The condition of the stirrer for obtaining butter grain by performing the stirring process applied to the examples of the invention is to maintain a temperature condition of 10°C or less, and ice is used to maintain this temperature condition. It is preferable to use ice, and in this case, the amount of ice cubes used in step S1 is removed from the same amount of water as ice used in step S1 after performing the rolling process in step S3, which is then performed. , The weight of the ice (coolant) used is not included in the weight of the functional avocado butter that is finally prepared.

In the step S2, the avocado pulp is fresh or fermented avocado pulp is applied, and is mixed in 3-5% by weight.

In the step S2, the avocado oil is a vegetable oil extracted from the avocado flesh, and is mixed in an amount of 0.5-1.0% by weight based on 100% by weight of the avocado butter.

In the step S2, the antioxidant is mixed in an amount of 0.01-0.03% by weight based on 100% by weight of the avocado butter, preferably 0.02% by weight.

The butter molding mold provided in step S4 is an open type butter molding mold used when manufacturing experience butter at a dairy experience farm, because the open butter molding mold is suitable for making a shape with a small amount of weight.

In the step S5, a wrapping paper in which fat is not absorbed is applied to the wrapping paper, and the cooling condition after the wrapping paper is wrapped is cooled to a temperature of 0-5°C.

Hereinafter, an embodiment according to the present invention will be described in more detail.

[Example 1] Preparation of avocado butter

Based on 100 parts by weight of butter, 1 part by weight of avocado oil, 5 parts by weight of avocado flesh, and 0.2 part by weight of an antioxidant were mixed, homogenized with a homogenizer, and cooled.

The cooled-aged cream was stirred at 150 rpm for 15 minutes to discharge the butter oil, which is a liquid spilled from the cream, and the formed butter grain was left in the stirrer. Butter grain, cooled avocado mixture, salt, etc. are mixed in 78 parts by weight, 20 parts by weight, and 2 parts by weight, respectively, with respect to 100 parts by weight of butter, then rolled at 150 rpm for 10 minutes, and a lump of avocado butter is taken and rapidly cooled to 2°C. I did.

Put a chunk of butter in an experiential butter molding mold that can fill 300g of butter, chop it with a butter spatula, remove the butter molding mold, wrap it in a butter wrapper, and store it in the refrigerator.

[Example 2]

[Comparative Example 1]

Avocado butter was prepared in the same manner as in Example 1, except for the cream separated from grazing milk.

[Comparative Example 2]

Avocado butter was prepared in the same manner as in Example 1, except for the cream separated from grazing milk.

[Test Example]

Test Example 1: Measurement of properties of butter

The results of measuring the melting point, texture characteristics, and malleability of the avocado butter prepared in Example 1 are shown in Table 1 below. The melting point of butter was measured by the Wiley Method.

1) Experimental conditions: The butter was cut into the same size by 3cm in width*height and 2cm in thickness, and then stored in a refrigerator at 5℃ and used immediately before the experiment. The experiment was conducted at room temperature and the butter easily melted and the experiment was completed within 5 minutes.

2) The properties of the butter were analyzed by measuring the texture by a TPA test that performs a two bite test using a texture analyzer (TA-XT Express v2.1, London, England), and a 30' Conical Perspex type probe was used. . From the force and time graph obtained after measuring the sample, hardness (kg), cohesiveness (%), elasticity (springiness; mm), gumminess (kg), chewiness (kg×mm), adhesiveness ), and resilience were measured, and the average value was shown by repeating 3 times.

Measurement conditions are as follows.

The malleability of butter is relatively marked when a sample in refrigeration is left at room temperature for 30 minutes and then cut into a cylinder shape with a diameter of 30mm × 10mm in height (3g in weight) is applied once on a 200mm long bread. I did. Results for the texture properties of the butter are shown in Table 1 below.

Texture characteristics of butter division Texture characteristics of butter Robustness
(Hardness) (kg) Cohesiveness
(Cohesive-ness) (%) Elasticity
(Springiness) (mm) Gumseong
(Gumminess) (kg) Writing
(Chewiness) (kg ×mm) Adhesiveness Resilience Example 1
(Oil 0.1) 523.23
±8.11 0.16
±0.04 0.17
±0.12 82.97
±22.65 16.10
±13.32 -123.50
±20.12 0.13
±0.01 Example 2
(Oil 1) 485.33
±19.44 0.16
±0.01 0.13
±0.04 78.15
±7.48 9.98
±-1.86 -92.70
±13.46 0.14
±0.01 Example 3
(Abo 5) 241.70
±5.62 0.26
±0.06 2.73
±3.89 62.75
±13.02 37.79
±23.10 -71.43
±59.38 0.11
±0.00 Example 4
(Abo 10) 440.77
±30.39 0.19
±0.08 0.44
±0.48 85.71
±39.69 11.20
±2.97 -76.20
±43.91 0.13
±0.01 Comparative Example 1
(Namyang) 413.37 ±34.17 0.28
±0.05 0.33
±0.12 116.90
±24.30 39.69
±22.19 -118.70
±3.46 0.15
±0.01 Comparative Example 2
(Yeonam)
contrast 242.70
±6.74 0.16
±0.03 0.17
±0.05 38.40
±5.32 6.57
±2.87 -85.43
±14.67 0.10
±0.01 Comparative Example 3
(grassland)
contrast 523.23
±8.11 0.16
±0.04 0.17
±0.12 82.97
±22.65 16.10
±13.32 -123.50
±20.12 0.13
±0.01 Comparative Example 4
(sky)
contrast 228.90
±5.23 0.36
±0.07 0.66
±0.20 82.08
±16.69 56.02
±24.90 -147.23
±23.23 0.11
±0.00

Moisture content was measured with an infrared moisture meter (FD-600, Kett, Japan), and the measurement method was a method of displaying the moisture content in a weight reduction ratio after heating and drying with an infrared lamp (185W). The silver sample weight was 0.5 to 1.00 g, the heating temperature program was a drying temperature of 150°C, and the drying time was 2 to 3 minutes. The total solid content was set to a total weight of 100, excluding the moisture content. The fat content was presented as the weight of pure oil after drying the moisture, extracting the residual fat with an organic solvent, volatilizing the organic solvent, and measuring the salt content with a salt meter (SSX 56-N, Ebro Electronic, Germany). I did. Since the fat of butter is an electrical insulator, the salt content of the liquid part must be measured.After dissolving 5 g of sample butter with the same amount of heated distilled water, put it in a refrigerator to cool it to solidify the fat layer, and then measure the salt content by taking the lower liquid. After obtaining the regression curve (y = 0.9516x + 33.3099) between the measured salt meter value and the salt concentration, the measured value of the sample was taken as the salt content of butter in consideration of the pure NaCl content (96.58%).

Salt content of butter (%) = [{ measured value (%) x total moisture (g)}/butter sample volume (g)] x 100

Physical and chemical properties of butter division Physical and chemical properties of butter Fat content Salt content Solid content Total solids
content Moisture content Malleability
(Spreadability) Example 1
(Super oil) 75.58±0.04 2.39±0.01 77.97±1.17 77.97±1.17 22.03±1.17 ++ Example 2
(Super Abo) 69.69±0.04 3.84±0.01 73.53±1.51 73.53±1.51 26.47±1.51 ++ Example 3
(Anti-oil) 82.56±0.03 2.57±0.01 85.13±1.50 85.13±1.50 14.87±1.50 ++ Example 4
(Bang Abo) 68.44±0.03 3.46±0.01 71.90±1.61 71.90±1.61 28.10±1.61 ++ Comparative Example 1
(Imported processed butter) 80.17±0.04 1.20±0.01 81.37±3.21 81.37±3.21 18.63±3.21 ++ Comparative Example 2
(General ranch) Daejo 73.39±0.03 3.78±0.01 77.17±2.96 77.17±2.96 22.83±2.96 + Comparative Example 3
(Second) contrast 82.98±0.03 1.28±0.01 79.63±2.49 79.63±2.49 20.37±2.49 + Comparative Example 4
(Lower) contrast 82.48±0.03 2.25±0.01 84.73±1.14 84.73±1.14 15.27±1.14 +

Conductivity (property applied to bread) + Normal, ++ good, +++ very good

According to Table 1, the avocado butters of Examples 1 to 4 of the present invention have a relatively low melting point compared to the butters of Comparative Examples 1 to 3, but no oiling-off occurs, and the firmness is It is similar, has low cohesiveness, has elasticity, has no brittleness, and has low chewing properties. In addition, it can be seen that it has excellent malleability, which is an important characteristic during butter use.

The chromaticity measurement was performed by using a color difference meter (JX-777, Color Techno System Corporation, Japan) to measure the color of the avocado butter by using the CIE LAB color difference equation as a lightness index L and a color coordinate index, a and b values. The values of lightness (L), redness (a), and yellowness (b) were calculated from the three stimulus values X, Y, and Z, and the measurements were repeated three times for each sample, and the standard used at this time. The L value of the white plate was +93.30, the a value was +0.19, and the b value was +3.45.

Butter color division Butter chromaticity Pigment △E Brightness (L) Redness (a) Yellowness (b) Example 1
(Oil 0.1) 23.16±1.70 76.63±0.98 2.33±0.30 4.99±0.79 No additives Example 2
(Oil 1) 36.32±3.80 63.46±4.06 2.56±0.49 8.68±0.62 No additives Example 3
(Abo 5) 30.82±2.14 73.95±2.44 2.60±0.17 17.70±0.60 No additives Example 4
(Abo 10) 23.59±1.71 76.92±1.55 1.46±0.66 9.00±.081 No additives Comparative Example 1
(Imported processed butter) 84.12±0.04 1.70±0.01 81.37±3.21 18.63±3.21 adding Comparative Example 2
(Yeonam) Control 82.98±0.03 1.62±0.01 77.17±2.96 22.83±2.96 adding Comparative Example 3
(Meadow) contrast 21.44±1.70 79.42±4.24 2.50±0.49 7.95±4.31 No additives Comparative Example 4
(Sky) contrast 32.65±3.65 68.37±5.68 1.52±0.55 13.48±1.60 No additives

Test Example 2: Measurement of the ratio of omega-3 fatty acids to omega-6

The source of the cream used as a raw material for butter production is that the content and ratio of omega-3 fatty acids to omega-6 fatty acids decreases compared to the omega-6 fatty acid content of cows raised in normal cows, and the content of omega-3 fatty acids increases And, as a result of confirming whether the ratio of the two fatty acids is a cream separated from grazing milk having a ratio of 4:1 or less, the composition of unsaturated fat of grazing milk is shown in Table 5. Table 6 shows the results of measuring the content and ratio of omega-6 and omega-3 fatty acids in avocado oil, oil contained in avocado flesh, and avocado butter finished product.

Samples for analysis of fatty acids such as butter were treated as follows. Take a sample of milk, cream, avocado oil, pulp and butter, etc., in an amount containing about 100 to 200 mg of fat, and put it in a Mojonnier tube. Add about 100 mg of pyrogallol, 2.0 mL of internal standard, and 2 mL of ethanol to distilled water. After mixing well, 4 ml of distilled water and 2.0 ml of ammonium hydroxide were added, stirred and sealed, and decomposed for 10 minutes while stirring at an appropriate speed in a water bath of 70 to 80°C. Butter and avocado pulp were then treated for 20 minutes by adding 10 ml of 12M HCl.

To extract the fat from the sample, add 25 mL of di-ethyl ether to the decomposition product in the Mojonnier tube, stop it, shake for 5 minutes, extract, add 25 mL of anhydrous petroleum ether, shake again for 5 minutes, and extract the supernatant. It was separated by allowing it to stand for 1 hour or more. The stopper was washed with the extraction solution, the ether layer was separated in a 150 mL beaker, evaporated with nitrogen gas, and the ether was evaporated in a water bath at 35-40°C to extract pure fat.

Samples for analysis were prepared as follows. The fat extracted with 2～3 mL of chloroform and 2～3 mL of di-ethyl ether was dissolved, transferred to a 15 mL test tube, and nitrogen gas was dispensed in a 40°C water bath to concentrate the fat. The concentrated sample was sealed with 2.0 mL of 7% trifluoroboric methanol and 1.0 mL of toluene, heated in an oven at 100° C. for 45 minutes, and then cooled to room temperature. After adding 5.0 mL of distilled water, 1.0 mL of hexane, and 1.0 g of anhydrous sodium-sulfate to the cooled mixture, shake again to let stand. Take the separated supernatant, put it in a vial containing 1.0 g of anhydrous sodium-sulfate, and dehydrate the sample for analysis. Was used as.

Gas chromatography analysis was carried out by taking 2 μL of a fatty acid sample stored in a freezer and injecting it into the sample inlet, and analyzed under the gas chromatography operating conditions shown in Table 4 below.

gas Chromatography Operating conditions Item Condition Analyzer body HP7890 (Hewlett Packard Co., USA) Detector Flame ionization detector (FID) Analytical column SP-2560 (100m×0.25mm×0.2㎛) Carrier gas N ₂ Oven temperature 140℃(5min)→1.5℃/min→200℃(4min)→3℃/min→240℃(15min) Inlet temperature 225℃ Detector temperature 285℃ Sample injection amount 2μL

Properties of Unsaturated Fatty Acids in Grazing Milk division Arteriosclerosis induction index
(AI) Unsaturated UFA
(g) Saturated SFA
(g) Omega-6 UFA
(g) Omega-3 UFA
(g) Omega-6/-3
UFA rate Plain ranch milk 3.01 28.02 71,98 3.35 0.47 7.19 Grazing ranch milk 1.87 37.53 62.47 2.57 0.71 3.65

Artherogenicity Index is {C12:0 + (C14 × 4) + C16:0}/(total unsaturated fatty acid content)

Characteristics of unsaturated fatty acids of avocado butter division Unsaturated UFA
(g) Saturated SFA
(g) Omega-6 UFA (g) Omega-3 UFA (g) Omega-6/-3 UFA ratio Arteriosclerosis
Induction index
(AI) LA/ALA Example 1
No additives 27.35±1.09 72.65±1.09 1.36±0.01 0.42±0.01 3.28±0.12 3.10±0.19 4.12±0.58 Example 2
(Oil added) 30.09±1.34 76.96±1.34 1.83±0.04 0.31±0.02 5.85±0.24 2.67±0.27 6.37±0.55 Example 3
(Oil + Pulp) 28.83±1.16 71.17±1.16 1.79±0.14 0.34±0.01 5.31±0.26 2.93±0.06 6.97±0.75 Comparative Example 1
(Pasture) 40.40±1.65 59.60±1.65 2.12±0.16 0.42±0.01 3.38±0.26 1.43±0.10 3.74±0.10 Comparative Example 2
(General ranch) 36.32±0.45 63.68±0.45 3.67±0.22 0.52±0.08 7.05±0.70 1.77±0.12 9.80±1.70 Comparative Example 3
(Imported processed butter) 21.46±0.08 78.54±0.08 1.30±0.04 0.27±0.02 4.77±0.41 4.51±0.09 7.39±0.54

Artherogenicity Index is {C12:0 + (C14 × 4) + C16:0}/(total unsaturated fatty acid content)

LA/ALA is the ratio of linoleic acid (C18:2n6c, omega-6) and alpha-linolenic acid (C18:3n3, omega-3)

Examples 2 and 3 The content of unsaturated fatty acids in butter was 28.83% and 30.09%, which was lower than butter (40.40%) and butter (36.32) of non-grazing ranch for 24 hours, but without added butter (27.35) of Example 1 ) And imported processed butter (21.46%).

The omega-6/3 UFA ratios of the butters of Examples 2 and 3 were 5.85:1 and 5.31:1, which was higher than that of the non-added butter of Example 1 (3.28:1) and the butter of a 24-hour grazing farm (3.38:1). , It was higher than the appropriate ratio of Omega-6/3 UFA 4:1 with imported processed butter (4.77). However, it was much lower than that of non-grazing average ranch (7.02:1).

Examples 2 and 3 The incidence of arteriosclerosis (AI) of butter was 2.67 and 2.93, which was lower than that of the non-added butter (3.20) of Example 1, and butter of 24-hour grazing ranch (1.43) and butter of non-grazing ranch (1.77). ). However, it was much lower than that of imported processed butter (4.51).

Examples 2 and 3 The ratio of linolenic acid to linoleic acid of butter (LA/ALA) was 6.37 and 6.97, which was higher than that of the non-added butter of Example 1 (4.12) and the butter of a 24-hour grazing ranch (3.74), but It was higher than butter (9.80). However, it was much lower than that of imported processed butter (7.39).

When comparing the fatty acid composition of butter and the three indexes of health-promoting unsaturated fatty acids (omega-6/omega-3 ratio, arteriosclerosis inducement index, linoleic acid/linolenic acid ratio, etc.), butter with avocado oil and pulp added It can be seen that it has improved in a direction that can help improve human health.

Test Example 3: Measurement of skin improvement effect

The effect of improving the skin beauty of the avocado mixture and the avocado butter prepared according to the above examples was measured. As cell lines, HS68 fibroblast cells, human normal fibroblasts, and HaCa T keratinocytes cells, human skin keratinocytes, were sold from ATCC (USA) and Addexobio (USA), respectively. Each cell line was dispensed with 0.5 × 10 ⁵ cells/mL and 1.0 × 10 ⁵ cells/mL in a 24 well plate, incubated in fetal bovine serum, 10% Dulbeco's modified Eagle's medium for 24 hours, and then avocado 30% ethanol extract was added to 0.00, 7.80. , 15.60, 31.30, 62.50, 125.00, 250.00, 500.00, 1000.00 μg/mL, Epigallocatechingallate (EGCG) as a positive control was treated at a concentration of 10 μg/mL for 24 hours. After culturing this in a CO ₂ incubator, dimethylsulfoxide (DMSO) was added to the formazin crystal produced by the enzyme secreted from the cell for 24 hours to determine whether it was reduced by the action of the cell by treating the MTT reagent, and 490 nm wavelength with a Micro Plate Reader. Absorbance was measured at.

The amount of Pro-Collagen Type-1 Peptide produced to determine skin regeneration ability was measured as follows. Dispense 1.0 × 10 ⁵ cells/mL of HS68 fibroblast cells into a 24 well plate and incubate for 24 hours in a CO ₂ incubator. Avocado 30% ethanol extract is added 0.00, 7.80, 15.60, 31.30, 62.50, 125.00, 250.00, 500.00, 1000.00. Epigallocatechingallate (EGCG) as a µg/mL, positive control was incubated for 24 hours at a concentration of 10 µg/mL. This culture was added to the Pro-Collagen Type-1 ELISA kit (COL2A1, Japan) to measure the amount of peptide produced.

The production amount of the enzyme Matirx Metalloprotease-1 (MMP-1), which promotes skin aging, was measured as follows. Dispense HaCa T keratinocytes cells 1.0 × 10 ⁵ cells/mL into a 24 well plate, put them in a CO ₂ incubator, and incubate for 24 hours. Avocado 30% ethanol extracts 0.00, 7.80, 15.60, 31.30, 62.50, 125.00, 250.00, 500.00, 1000.00 μg/mL, Epigallocatechingallate (EGCG) as a positive control was added at a concentration of 10 μg/mL, and TNF-α was added to 10 μg/mL, followed by incubation for 24 hours. This culture was added to the MMP-1 bio-track activity assay kit (Bovine TNF-α, Cosmobio) to measure the amount of enzyme produced.

Table 6 below is a table showing the effect of avocado on the amount of pro-collagen type I peptide produced in Hs68 cells and the effect on the amount of MMP-1 production inhibitory enzyme produced in HaCa T cells, which are attached drawings of FIGS. 2 and 3 It is also represented by.

Avocado Hs68 Pro-collagen type Ι in cells Peptide And the effect on production HaCa In T cells MMP Effect of -1 production inhibitory enzyme production Conc.
(μg/mL) HaCa T Cell Hs 68 Cell Cell viability
(%) MMP-1
(μg/mL) Cell viability
(%) Pro-Collagen
Type-1 (μg/mL) Control 100.00±3.73 1.03±0.08 100.00±5.38 635.66±25.37 62.5 97.89±2.49 1.13±0.01 100.50±4.71 741.07±38.19*** 125 107.63±7.53** 0.95±0.14 108.41±3.62 873.36±22.56*** 250 111.07±2.39*** 0.86±0.12 107.08±6.47 1019.27±74.51*** 500 109.51±3.15*** 0.95±0.07 104.31±9.21 997.41±7.79*** EGCG 113.29±2.23*** 0.77±0.06** 128.23±3.90*** 725.00±18.05**

*p<0.05, **p<0.01, ***p<0.001

As the measurement results are disclosed in Table 7 and FIGS. 2 and 3 above, the viability of Avocado's Hs68 Fibroblasts cells did not show a concentration-dependent cell growth effect in all concentrations of treatment, but the amount of Pro-Collagen Type I peptide produced was The maximum value was shown in the 250 μg/mL treatment group, which was statistically significant.

As shown in Table 7 above and the measurement results in FIGS. 2 and 3, the cell viability of Avocado's HaCa T Keratinocytes showed a cell growth effect from 125 μg/mL or higher compared to the control, and inhibited the production of MMP-1 enzyme. The effect was observed, but there was no statistical significance.

Functional avocado butter with increased omega-3 content according to the present invention and its manufacturing method are said to be an invention with industrial applicability because it can be said that the same product can be repeatedly manufactured by the same manufacturing method in the food industry that manufactures butter. will be.

Claims (6)

In the avocado butter comprising a grassland grazing cream, avocado pulp, avocado fruit juice, and antioxidants having a function of improving body nutrition and skin health by increasing omega-3 content,
Functional avocado butter with increased omega-3 content includes 93.07-97% by weight of buttergrain, 2-5% by weight of avocado flesh, 0.5-2% by weight of avocado oil, and Functional avocado butter with increased omega-3 content, characterized in that comprising 0.01-0.03% by weight of an antioxidant. The method of claim 1,
The cream is a cream having an omega-6 fatty acid content and an omega-3 fatty acid content ratio of 4:1 or less. The method of claim 1,
The antioxidant is at least one antioxidant selected from vitamin E, a salt derived from L-ascorbic acid or L-ascorbic acid, a salt derived from d-tocopherol or d-tocopherol, and lutein. Enhanced Functional Avocado Butter. The method of claim 1,
The functional avocado butter with increased omega-3 content may further include at least one selected from an emulsifier, an acidity regulator, and a preservative. The method of claim 4,
The emulsifier is at least one emulsifier selected from glycerin fatty acid ester, stearic acid-derived salt, and lecithin,
The acidity regulator is at least one acidity regulator selected from citric acid salt, sodium phosphate, and calcium phosphate,
The preservative is a functional avocado butter with increased omega-3 content, characterized in that it is at least one preservative selected from sorbic acid or salt derived from sorbic acid, propionic acid or salt derived from propionic acid. Buttergrain 93.07-97% by weight, avocado flesh 2-5% by weight, avocado oil 0.5- made with grassland grazing cream with increased omega-3 content so that it has the function of enhancing body nutrition and skin health by increasing omega-3 content In the method for producing avocado butter comprising 2% by weight and 0.01-0.03% by weight of an antioxidant,
The method for producing functional avocado butter with increased omega-3 content,
Separating from grassland grazing milk and providing a cream in which the ratio of omega-6 fatty acids and omega-3 fatty acids is reduced to 4:1 or less (S1);
Mixing avocado flesh, avocado oil, and an antioxidant to prepare an avocado flesh mixture (S2);
Mixing and rolling the butter grain from which the butter oil is removed from the cream of the step S1 and the avocado flesh mixture of the step S2 and rolling to prepare an avocado butter mixture (S3);
Filling the avocado butter mixture of the step S3 in a butter molding mold to form avocado butter having a predetermined shape (S4),
The avocado butter formed in the step S4 is packaged in a packaging paper in which fat is not absorbed and rapidly cooled to prepare a functional avocado butter (S5); a functional avocado butter having an increased omega-3 content comprising: Method of manufacturing.

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