KR20230093100A - Protein caremel composition - Google Patents
Protein caremel composition Download PDFInfo
- Publication number
- KR20230093100A KR20230093100A KR1020210181422A KR20210181422A KR20230093100A KR 20230093100 A KR20230093100 A KR 20230093100A KR 1020210181422 A KR1020210181422 A KR 1020210181422A KR 20210181422 A KR20210181422 A KR 20210181422A KR 20230093100 A KR20230093100 A KR 20230093100A
- Authority
- KR
- South Korea
- Prior art keywords
- protein
- weight
- parts
- caramel composition
- caramel
- Prior art date
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- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 61
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Classifications
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- A—HUMAN NECESSITIES
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
본 발명은 프로틴 캐러멜 조성물에 관한 것으로, 더욱 상세하게는 귀리유, 감미료, 프로틴 분말, 바나나 및 현미유로 이루어진다.
상기의 성분으로 이루어지는 캐러멜 조성물은 맛과 식감이 우수할 뿐만 아니라, 지방의 함량이 낮아 취식자의 건강을 증진시키며, 우유와 같은 동물성 단백질 대신 귀리유와 프로틴 분말이 함유되어 우수한 근육성장 효과를 나타낸다.The present invention relates to a protein caramel composition, and more particularly, consists of oat oil, sweetener, protein powder, banana and brown rice oil.
The caramel composition composed of the above components not only has excellent taste and texture, but also improves the health of eaters due to its low fat content, and shows excellent muscle growth effect by containing oat oil and protein powder instead of animal protein such as milk.
Description
본 발명은 프로틴 캐러멜 조성물에 관한 것으로, 더욱 상세하게는 맛과 식감이 우수할 뿐만 아니라, 지방의 함량이 낮아 취식자의 건강을 증진시키며, 우유와 같은 동물성 단백질 대신 귀리유와 프로틴 분말이 함유되어 우수한 근육성장 효과를 나타내는 프로틴 캐러멜 조성물에 관한 것이다.The present invention relates to a protein caramel composition, and more particularly, not only has excellent taste and texture, but also improves the health of eaters due to its low fat content, and contains oat oil and protein powder instead of animal protein such as milk. It relates to a protein caramel composition exhibiting a muscle growth effect.
캐러멜은 설탕이나 포도당 따위의 당류(糖類)를 빛깔이 변할 때까지 졸여서 만든 물질로, 과자, 흑맥주, 간장 따위의 착색료로 사용되며, 물엿, 설탕, 우유, 초콜릿 따위에 바닐라 따위의 향료를 넣고 고아서 굳힌 후에 작은 네모꼴의 제형으로 제품화하는 것이 일반적이다.Caramel is a substance made by boiling sugars such as sugar or glucose until the color changes. After hardening, it is common to commercialize it in a small square-shaped dosage form.
그러나 종래에 캐러멜은 당류의 함량이 지나치게 높아 다량 섭취시 비만으로 인한 동맥경화, 고혈압, 심장질환, 당뇨병, 고지혈증 등 성인병발병의 증가를 유발하는 문제점이 있었다.However, in the past, caramel has a problem of causing an increase in adult diseases such as arteriosclerosis, hypertension, heart disease, diabetes, and hyperlipidemia due to obesity when consumed in large amounts because the content of sugars is too high.
또한, 종래에 캐러멜은 우유와 같은 동물성 유지 성분이 함유되어 다량 섭취시 인체의 건강에 악영향을 미칠 수 있으며, 특히 비건과 같은 채식주의자는 섭취하지 못할 뿐만 아니라, 칼로리가 높아 다이어트 효과를 나타내지 못하며, 근육성장을 요하는 소비자들의 기호성을 만족시키지 못하는 문제점이 있었다.In addition, conventionally, caramel contains animal fats and oils such as milk, which can adversely affect human health when consumed in large amounts. In particular, vegetarians such as vegans cannot consume it, and it is high in calories and does not show a diet effect. There was a problem of not satisfying the taste of consumers who needed growth.
이에 본 개발자는 우유 대신 귀리유를 사용하여 맛과 식감이 우수할 뿐만 아니라, 지방의 함량이 낮아 취식자의 건강을 증진시키며, 프로틴 분말이 함유되어 우수한 근육성장 효과를 나타내는 캐러멜을 제공하는 기술을 도출하게 되었다.Accordingly, the present developer derives a technology that uses oat oil instead of milk to provide caramel that not only has excellent taste and texture, but also improves the health of eaters due to its low fat content, and shows excellent muscle growth effect because it contains protein powder. I did.
본 발명의 목적은 맛과 식감이 우수할 뿐만 아니라, 지방의 함량이 낮아 취식자의 건강을 증진시키며, 우유와 같은 동물성 단백질 대신 귀리유와 프로틴 분말이 함유되어 우수한 근육성장 효과를 나타내는 프로틴 캐러멜 조성물을 제공하는 것이다.An object of the present invention is to provide a protein caramel composition that not only has excellent taste and texture, but also improves the health of eaters due to its low fat content, and shows excellent muscle growth effect by containing oat oil and protein powder instead of animal protein such as milk. is to provide
본 발명의 목적은 귀리유, 감미료, 프로틴 분말, 바나나 및 현미유로 이루어지는 것을 특징으로 하는 프로틴 캐러멜 조성물을 제공함에 의해 달성된다.The object of the present invention is achieved by providing a protein caramel composition comprising oat oil, sweetener, protein powder, banana and brown rice milk.
본 발명의 바람직한 특징에 따르면, 상기 프로틴 캐러멜 조성물은 귀리유 100 중량부, 감미료 120 내지 160 중량부, 프로틴 분말 15 내지 25 중량부, 바나나 50 내지 70 중량부 및 현미유 5 내지 15 중량부로 이루어지는 것으로 한다.According to a preferred feature of the present invention, the protein caramel composition is composed of 100 parts by weight of oat oil, 120 to 160 parts by weight of sweetener, 15 to 25 parts by weight of protein powder, 50 to 70 parts by weight of banana, and 5 to 15 parts by weight of brown rice oil. .
본 발명의 더 바람직한 특징에 따르면, 상기 감미료는 물엿, 트리몰린, 설탕, 올리고당, 자일로스, 자일리톨, 에리스리톨, 알루로스 및 스테비아로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the sweetener is composed of at least one selected from the group consisting of starch syrup, trimoline, sugar, oligosaccharide, xylose, xylitol, erythritol, allulose and stevia.
상기 설탕은 백설탕, 황설탕 및 흑설탕으로 이루어진 그룹에서 선택된 하나 이상으로 이루어질 수 있다.The sugar may consist of at least one selected from the group consisting of white sugar, brown sugar and brown sugar.
본 발명의 더욱 바람직한 특징에 따르면, 상기 감미료는 물엿 100 중량부, 트리몰린 90 내지 110 중량부 및 설탕 150 내지 250 중량부로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the sweetener is composed of 100 parts by weight of starch syrup, 90 to 110 parts by weight of trimoline and 150 to 250 parts by weight of sugar.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 프로틴 분말은 대두프로틴 및 아몬드프로틴으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the protein powder is made of at least one selected from the group consisting of soybean protein and almond protein.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 프로틴 캐러멜 조성물에는 상기 귀리유 100 중량부 대비 식이섬유 5 내지 10 중량부가 더 함유되며, 상기 식이섬유는 구아검, 글루코만난, 차전자피, 난소화성 말토덱스트린, 아라비아검, 치커리화이버, 폴리덱스트로스 및 셀룰로오스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the protein caramel composition further contains 5 to 10 parts by weight of dietary fiber relative to 100 parts by weight of the oat oil, and the dietary fiber is guar gum, glucomannan, psyllium husk, indigestible maltodextrin, arabic It is made of at least one selected from the group consisting of gum, chicory fiber, polydextrose and cellulose.
본 발명에 따른 프로틴 캐러멜 조성물은 맛과 식감이 우수할 뿐만 아니라, 지방의 함량이 낮아 취식자의 건강을 증진시키며, 우유와 같은 동물성 단백질 대신 귀리유와 프로틴 분말이 함유되어 우수한 근육성장 효과를 나타내는 캐러멜 조성물을 제공하는 탁월한 효과를 나타낸다.The protein caramel composition according to the present invention not only has excellent taste and texture, but also improves the health of eaters due to its low fat content, and contains oat oil and protein powder instead of animal protein such as milk to show excellent muscle growth effect. It shows an excellent effect of providing a composition.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is to be explained in detail so that a person having ordinary knowledge in the art to which the present invention belongs can easily practice the invention, This is not meant to limit the technical spirit and scope of the present invention.
본 발명에 따른 프로틴 캐러멜 조성물은 귀리유, 감미료, 프로틴 분말, 바나나 및 현미유로 이루어지며, 귀리유 100 중량부, 감미료 120 내지 160 중량부, 프로틴 분말 15 내지 25 중량부, 바나나 50 내지 70 중량부 및 현미유 5 내지 15 중량부로 이루어지는 것이 바람직하다.The protein caramel composition according to the present invention consists of oat oil, sweetener, protein powder, banana and brown rice milk, 100 parts by weight of oat oil, 120 to 160 parts by weight of sweetener, 15 to 25 parts by weight of protein powder, and 50 to 70 parts by weight of banana and 5 to 15 parts by weight of brown rice oil.
상기 귀리유는 본 발명에 따른 프로틴 캐러멜 조성물에 각종 영양성분과 단백질을 공급하는 역할을 하는데, 우유를 사용하지 않고도 우유를 사용하여 제조된 캐러멜 조성물과 유사한 맛, 향 및 기호도를 나타내는 캐러멜 조성물을 제공하는 역할을 한다.The oat oil serves to supply various nutrients and proteins to the protein caramel composition according to the present invention, and provides a caramel composition that exhibits a taste, aroma and preference similar to that of a caramel composition prepared using milk without using milk. play a role
귀리에는 마그네슘 성분이 들어 있어 근골격계를 튼튼하게 해줄 수 있으며 눈이 자주 떨리는 사람에게 좋다. 귀리에는 불용성 식이섬유의 일종인 베카글루칸이 함유되어 있는데, 체내에 노폐물들을 배출하는데에 도움이 준다,Oats contain magnesium, which can strengthen the musculoskeletal system and is good for people with frequent eye tremors. Oats contain becaglucan, a type of insoluble dietary fiber, which helps in excreting waste products in the body.
또한, 귀리에는 아연이 함유되어 있어, 염증을 방지해주기도 하며, 불포화지방산이 다량 함유되어 성인병을 예방하는 효과를 나타낸다.In addition, oats contain zinc, which prevents inflammation, and contains a large amount of unsaturated fatty acids, which is effective in preventing adult diseases.
상기 감미료는 120 내지 160 중량부가 함유되며, 본 발명에 따른 프로틴 캐러멜 조성물의 주재료가 되는 성분으로, 캐러멜 조성물에 단맛을 부여할 뿐만 아니라, 칼로리가 낮고 당성분의 흡수를 억제하며, 체중감량 효과를 부여하는 성분들로 이루어져 캐러멜 조성물의 섭취로 인해 체중이 증가하는 것을 억제하는 역할을 한다.The sweetener is contained in an amount of 120 to 160 parts by weight, and is a main ingredient of the protein caramel composition according to the present invention, which not only imparts sweetness to the caramel composition, but also has low calories, suppresses the absorption of sugar components, and has a weight loss effect. It consists of ingredients that impart a role in suppressing weight gain due to ingestion of the caramel composition.
이때, 상기 감미료는 물엿, 트리몰린, 설탕, 올리고당, 자일로스, 자일리톨, 에리스리톨, 알루로스 및 스테비아로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 바람직하다.In this case, the sweetener is preferably composed of at least one selected from the group consisting of starch syrup, trimoline, sugar, oligosaccharide, xylose, xylitol, erythritol, allulose, and stevia.
상기 설탕은 백설탕, 황설탕 및 흑설탕으로 이루어진 그룹에서 선택된 하나 이상으로 이루어질 수 있다.The sugar may consist of at least one selected from the group consisting of white sugar, brown sugar and brown sugar.
상기 물엿은 단맛을 내는 조미료로 맥아당이 주성분이며, 쌀, 보리, 옥수수 및 고구마 등의 전분을 함유하는 곡류를 원료로 하여 제조되는데, 수분이 약 14%, 맥아당이 약 62%, 호정이 약 23% 수준으로 함유되어 있으며 설탕에 비해 체내 당성분의 체내 흡수율이 낮고, 캐러멜에 윤기를 부여하여 외관품질을 개선하는 하는 역할을 한다.The starch syrup is a sweet seasoning, the main component of which is maltose, and is prepared using grains containing starch such as rice, barley, corn and sweet potato as raw materials. It is contained at a level of %, and the absorption rate of sugar components in the body is lower than that of sugar, and it serves to improve the appearance quality by imparting gloss to caramel.
또한, 상기 트리몰린은 꿀과 대등한 단맛을 나타내며, 설탕을 가수분해하여 과당과 포도당으로 분해한 것으로, 과당과 포도당이 1:1의 비율로 함유되어 있다.In addition, the trimoline exhibits a sweetness equivalent to that of honey, and is obtained by hydrolyzing sugar into fructose and glucose, and contains fructose and glucose in a ratio of 1:1.
또한, 상기 올리고당은 백설탕에 비해 칼로리가 낮고 단맛이 강하며 식이섬유의 함량이 높을 뿐만 아니라, 대장 내에서 몸에 유익한 세균이 번식하는데 도움을 주기 때문에, 배변을 유도하여 변비를 개선한다.In addition, the oligosaccharide is lower in calories than white sugar, has a strong sweetness, and has a high dietary fiber content, and helps to propagate beneficial bacteria in the large intestine, thereby inducing defecation and improving constipation.
또한, 상기 자일로스는 자작나무나 옥수숫대 등에서 추출되는데, 당성분의 체내 흡수율을 낮추는 역할을 하며, 상기 에스트리톨은 옥수수에서 추출한 포도당을 발효하여 생산되는데 칼로리와 당지수가 매우 낮아 체중증가를 억제하는 효과를 부여하고, 상기 알룰로스는 무화과나 포도에 존재하는 당으로 발효기법을 이용해 과당을 변형한 이성체인데 우수한 체중감량 효과를 나타내며, 상기 스테비아는 잎에서 추출한 글리시드로 백설탕의 약 300배에 달하는 단맛을 내는데, 칼로리가 매우 낮고 혈당을 향상시키지 않는 효과를 나타낸다.In addition, the xylose is extracted from birch trees or cornstalks, and serves to lower the absorption rate of sugar components in the body, and the estritol is produced by fermenting glucose extracted from corn. The allulose is a sugar present in figs or grapes and is an isomer obtained by modifying fructose using a fermentation technique, and exhibits an excellent weight loss effect. It has a sweet taste, is very low in calories and does not raise blood sugar levels.
이때, 상기 감미료는 캐러멜의 맛, 물성 및 향 등을 고려했을 때, 물엿 100 중량부, 트리몰린 90 내지 110 중량부 및 설탕 150 내지 250 중량부로 이루어지는 것이 가장 바람직하다.At this time, the sweetener is most preferably composed of 100 parts by weight of starch syrup, 90 to 110 parts by weight of trimoline, and 150 to 250 parts by weight of sugar, considering the taste, physical properties and aroma of caramel.
상기 감미료의 함량이 150 중량부 미만이면 캐러멜의 맛이 저하되며, 상기 감미료의 함량이 200중량부를 초과하게 되면 캐러멜의 단맛이 지나치게 증가할 뿐만 아니라, 당함량의 지나친 증가로 인해 취식자의 건강에 악영향을 미칠 수 있다.If the content of the sweetener is less than 150 parts by weight, the taste of caramel is deteriorated, and if the content of the sweetener exceeds 200 parts by weight, the sweetness of caramel is excessively increased, and the excessive increase in sugar content adversely affects the health of eaters. can affect
상기 프로틴 분말은 15 내지 25 중량부가 함유되며, 대두프로틴 및 아몬드프로틴으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 바람직한데, 근육성장 효과를 나타내는 캐러멜 조성물을 제공하는 역할을 한다.The protein powder contains 15 to 25 parts by weight, and is preferably composed of at least one selected from the group consisting of soybean protein and almond protein, and serves to provide a caramel composition exhibiting a muscle growth effect.
상기 대두프로틴은 대두에서 단백질을 추출한 고단백 분말로 단백질 함량이 90% 이상을 나타내는데, 대두프로틴의 80중량%는 글로불린으로 구성되어 있으며 라이신, 트립토판과 같은 아미노산이 풍부하고 필수아미노산의 조성이 우수하다. 또한 대두프로틴은 단백질 함량이 약 90중량% 이상으로 식물성 단백질 중 단백질 함량이 가장 높아 단백질 주원료로 많이 사용된다.The soybean protein is a high-protein powder obtained by extracting protein from soybeans and has a protein content of 90% or more. 80% by weight of the soybean protein is composed of globulin, is rich in amino acids such as lysine and tryptophan, and has an excellent composition of essential amino acids. In addition, soybean protein has a protein content of about 90% by weight or more, which is the highest among vegetable proteins, so it is often used as a main protein ingredient.
또한, 아몬드프로틴은 견과류 중 영양소가 가장 풍부하며, 다른 견과류에 비해 탄수화물은 적고 단백질의 함량이 약 18중량%를 나타내고 불포화 지방산이 약 40중량%, 그 중 단일 불포화지방산이 약 27중량% 함유되어 있으며 식이섬유 및 10가지의 필수영양소(비타민E, 마그네슘, 칼슘, 구리, 철분, 망간, 인, 아연, 나이아In addition, almond protein is the richest in nutrients among nuts, and has less carbohydrates than other nuts, with about 18% by weight of protein, about 40% by weight of unsaturated fatty acids, and about 27% by weight of monounsaturated fatty acids. contains dietary fiber and 10 essential nutrients (vitamin E, magnesium, calcium, copper, iron, manganese, phosphorus, zinc, niacin
신, 비타민B2)를 함유하고 있기 때문에 영양학적 가치가 뛰어나다.It has excellent nutritional value because it contains sour and vitamin B 2 ).
아몬드에서 추출된 아몬드프로틴의 단백질 함량은 약 44중량%이지만 다른 식물성 단백질 분말에 비해 맛이 뛰어나게 좋고 부드러워 캐러멜 조성물의 맛과 풍미를 향상시킨다.The protein content of almond protein extracted from almonds is about 44% by weight, but the taste is excellent and soft compared to other vegetable protein powders, improving the taste and flavor of the caramel composition.
특히, 대두프로틴의 경우 단백질의 함량은 높지만 고 함량일 경우에는 텁텁한 식감과 콩비린 맛을 나타내는 단점이 있는데, 상기의 아몬트프로틴은 이러한 대두프로틴의 단점을 보완하는 역할을 한다.In particular, in the case of soybean protein, the protein content is high, but when the content is high, there are disadvantages of showing a thick texture and taste of beans.
상기 아몬드프로틴은 상기 대두프로틴 100 중량부 대비 70 내지 120 중량부가 혼합되는 것이, 단백질의 함량과 캐러멜 조성물의 기호도적인 측면을 고려했을 때, 바람직하다.The almond protein is preferably mixed in an amount of 70 to 120 parts by weight relative to 100 parts by weight of the soybean protein, considering the protein content and the preference of the caramel composition.
상기 바나나는 50 내지 70 중량부가 함유되며, 완숙된 것을 사용하는 것이 바람직한데, 바나나는 100g당 92kcal를 나타내어 열량이 낮은 식품으로, 탄수화물이 약 25% 함유되어 있는데, 탄수화물 외에도 식이섬유, 칼륨, 비타민 B6. 비타민 C가 다량 함유되어 혈압조절, 세로토닌 분비를 통해 기분개선, 다이어트 효과 등을 나타낸다.The banana contains 50 to 70 parts by weight, and it is preferable to use a mature one. Banana is a low-calorie food with 92 kcal per 100 g, and contains about 25% of carbohydrates. In addition to carbohydrates, dietary fiber, potassium, vitamins B 6 . It contains a large amount of vitamin C, so it shows blood pressure control, mood improvement through serotonin secretion, and diet effect.
또한, 바나나는 특유의 단맛과 우수한 향을 나타내어 캐러멜 조성물의 기호도를 향상시킬 수 있는데, 상기 바나나의 함량이 50 중량부 미만이면 상기의 효과가 미미하며, 상기 바나나의 함량이 70 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 캐러멜 조성물의 성형성이나 형태안전성 및 보존성이 저하될 수 있다.In addition, bananas can improve the palatability of the caramel composition by exhibiting a unique sweetness and excellent flavor. While the above effects are not greatly improved, moldability, shape stability, and preservation of the caramel composition may be deteriorated.
상기 현미유는 5 내지 15 중량부가 함유되며, 본 발명에 따른 캐러멜 조성물을 구성하는 각 성분이 고르게 혼합되어 균질한 물성을 나타내도록 하는 윤활제의 역할과 제조된 캐러멜 조성물의 유연성과 식감(씹힘성)을 향상시키는 역할을 한다.The brown rice oil is contained in an amount of 5 to 15 parts by weight, and each component constituting the caramel composition according to the present invention is evenly mixed to exhibit homogeneous physical properties and the role of a lubricant and the flexibility and texture (chewing) of the prepared caramel composition Improvement play a role in
상기 현미유의 함량이 5 중량부 미만이면 상기의 효과가 미미하며, 상기 현미유의 함량이 15 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 제조된 캐러멜 조성물의 형태안정성이 저하될 수 있다.If the content of brown rice oil is less than 5 parts by weight, the above effects are insignificant, and if the content of brown rice oil exceeds 15 parts by weight, the above effects are not greatly improved, but the morphological stability of the prepared caramel composition may deteriorate.
또한, 상기 프로틴 캐러멜 조성물에는 상기 귀리유 100 중량부 대비 식이섬유 5 내지 10 중량부가 더 함유될 수도 있는데, 상기 식이섬유는 구아검, 글루코만난, 차전자피, 난소화성 말토덱스트린, 아라비아검, 치커리화이버, 폴리덱스트로스 및 셀룰로오스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 바람직하다.In addition, the protein caramel composition may further contain 5 to 10 parts by weight of dietary fiber compared to 100 parts by weight of oat oil, the dietary fiber is guar gum, glucomannan, psyllium husk, indigestible maltodextrin, gum arabic, chicory fiber, polydextrose And it is preferably made of one or more selected from the group consisting of cellulose.
상기의 성분으로 이루어지는 식이섬유가 함유되면, 장내에서 포만감을 유발하여 취식자의 체중감량 효과를 유발하는 역할을 할 뿐만 아니라, 신진대사 향상, 면연력 증진 등과 같은 효과를 나타내는 캐러멜 조성물이 제공된다.When the dietary fiber composed of the above components is contained, a caramel composition is provided that not only induces a feeling of fullness in the intestines to induce a weight loss effect for eaters, but also exhibits effects such as improving metabolism and enhancing immunity.
상기 식이섬유의 함량이 5 중량부 미만이면 상기의 효과가 미미하며, 상기 식이섬유의 함량이 10 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 캐러멜 조성물의 기호도와 식감이 저하될 수 있다.If the content of the dietary fiber is less than 5 parts by weight, the above effect is insignificant, and if the content of the dietary fiber exceeds 10 parts by weight, the above effect is not greatly improved, and the preference and texture of the caramel composition may be reduced. .
상기의 성분으로 이루어지는 캐러멜 조성물은 가열장치가 구비된 교반용기에 귀리유를 투입하고 가열하여 끓인 후에, 감미료, 프로틴 분말을 투입하고, 추가로 끓인 후에 바나나와 현미유를 투입하고 바믹스와 같은 회전식 블랜더를 이용하여 곱게 갈고, 약불조건에서 저속으로교반하면서 추가로 끓인 후에 성형틀에 붓고 냉각하는 과정을 통해 제조된다.The caramel composition composed of the above components is prepared by adding oat oil to a stirring container equipped with a heating device, heating and boiling, adding sweetener and protein powder, and adding banana and brown rice oil after further boiling, and using a rotary blender such as Barmix. It is prepared by grinding finely using, boiling additionally while stirring at low speed under low heat conditions, pouring into a mold and cooling.
이하에서는, 본 발명에 따른 프로틴 캐러멜 조성물의 제조방법 및 그 제조방법으로 제조된 캐러멜 조성물의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, the manufacturing method of the protein caramel composition according to the present invention and the physical properties of the caramel composition prepared by the manufacturing method will be described with examples.
<실시예 1><Example 1>
가열장치가 구비된 혼합용기에 귀리유 200g을 투입하고 끓때까지 가열한 후에, 물엿 70g, 트리몰린 70g, 설탕 140g, 프로틴 분말(대두프로틴 및 아몬드프로틴이 1:1의 중량부로 혼합) 40g을 투입하고 110℃의 온도로 가열하여 혼합물이 끓기 시작하면 바나나(완숙) 120g과 현미유 20g을 투입하여 교반하고, 바믹스 블랜더를 이용하여 공기가 들어가지 않도록 한 상태에서 혼합물을 갈고, 약불에서 저속 교반하면서 114℃의 온도로 가열하여 끓인 후에 가로 14cm×세로 14cm 크기의 성형틀에 붓고 냉각하여 굳힌 후에 절단하는 과정을 통해 프로틴 캐러멜 조성물을 제조하였다.After adding 200g of oat oil to a mixing container equipped with a heating device and heating it until boiling, add 70g of starch syrup, 70g of trimoline, 140g of sugar, and 40g of protein powder (soybean protein and almond protein mixed in a 1:1 weight part). When the mixture starts to boil by heating to 110℃, add 120g of banana (ripe) and 20g of brown rice oil and stir, grind the mixture using a barmix blender while preventing air from entering, and stir while stirring at low speed over low heat. After heating and boiling at a temperature of 114 ° C., pouring it into a mold having a size of 14 cm wide × 14 cm long, cooling it, hardening it, and then cutting it to prepare a protein caramel composition.
<실시예 2><Example 2>
상기 실시예 1과 동일하게 진행하되, 프로틴 분말 30g을 투입하여 프로틴 캐러멜 조성물을 제조하였다.Proceed in the same manner as in Example 1, but 30 g of protein powder was added to prepare a protein caramel composition.
<실시예 3><Example 3>
상기 실시예 1과 동일하게 진행하되, 프로틴 분말 50g을 투입하여 프로틴 캐러멜 조성물을 제조하였다.Proceed in the same manner as in Example 1, but a protein caramel composition was prepared by adding 50 g of protein powder.
<비교예 1><Comparative Example 1>
가열장치가 구비된 혼합용기에 우유 200g을 투입하고 끓때까지 가열한 후에, 물엿 70g, 트리몰린 70g, 설탕 140g, 프로틴 분말(대두프로틴 및 아몬드프로틴이 1:1의 중량부로 혼합) 40g을 투입하고 110℃의 온도로 가열하여 혼합물이 끓기 시작하면 바나나(완숙) 120g과 현미유 20g을 투입하여 교반하고, 바믹스 블랜더를 이용하여 공기가 들어가지 않도록 한 상태에서 혼합물을 갈고, 약불에서 저속 교반하면서 114℃의 온도로 가열하여 끓인 후에 가로 14cm×세로 14cm 크기의 성형틀에 붓고 냉각하여 굳힌 후에 절단하는 과정을 통해 프로틴 캐러멜 조성물을 제조하였다.After putting 200g of milk in a mixing container equipped with a heating device and heating it until it boils, add 70g of starch syrup, 70g of trimoline, 140g of sugar, and 40g of protein powder (soybean protein and almond protein mixed in a 1:1 weight part) When the mixture starts to boil by heating to 110 ℃, add 120 g of banana (ripe) and 20 g of brown rice oil and stir, grind the mixture using a barmix blender while preventing air from entering, and stir the mixture at low speed over low heat. A protein caramel composition was prepared by heating and boiling at a temperature of ° C., pouring it into a mold having a size of 14 cm wide × 14 cm long, cooling it, hardening it, and then cutting it.
<비교예 2><Comparative Example 2>
상기 실시예 1과 동일하게 진행하되, 프로틴 분말 100g을 혼합하여 프로틴 캐러멜 조성물을 제조하였다.Proceed in the same manner as in Example 1, but a protein caramel composition was prepared by mixing 100 g of protein powder.
상기 실시예 1 내지 3 및 비교예 1을 통해 제조된 캐러멜 조성물의 칼로리 함량을 측정하여 아래 표 1에 나타내었다.The calorie content of the caramel compositions prepared in Examples 1 to 3 and Comparative Example 1 was measured and shown in Table 1 below.
{단, 캐러멜 조성물의 칼로리 함량은 열량계(Calorimeter)를 이용하여 수분을 제거한 캐러멜 조성물의 100g당 칼로리 함량을 나타내는 방법을 이용하였다.}{However, for the calorie content of the caramel composition, a method of expressing the calorie content per 100 g of the caramel composition from which water was removed using a calorimeter was used.}
<표 1><Table 1>
상기 표 1에 나타낸 것처럼, 본 발명의 실시예 1 내지 3을 통해 제조된 프로틴 캐러멜 조성물은 비교예 1을 통해 제조된 캐러멜 조성물에 비해 칼로리가 낮은 것을 알 수 있다.As shown in Table 1, it can be seen that the protein caramel composition prepared in Examples 1 to 3 of the present invention has lower calories than the caramel composition prepared in Comparative Example 1.
또한, 상기 실시예 1 내지 3 및 비교예 1 내지 2를 통해 제조된 캐러멜 조성물의 맛, 식감(씹힘성, 부드러움), 향 및 전체적인 기호도를 측정하여 아래 표 2에 나타내었다.In addition, the taste, texture (chewiness, softness), flavor and overall acceptability of the caramel compositions prepared in Examples 1 to 3 and Comparative Examples 1 to 2 were measured and shown in Table 2 below.
{단, 캐러멜 조성물의 맛, 식감, 향 및 전체적인 기호도는 피시험자 30명을 대상으로 하여 5점 척도법으로 조사한 후에, 평균값으로 나타내었다.{However, the taste, texture, aroma, and overall preference of the caramel composition were surveyed on a 5-point scale with 30 test subjects, and then expressed as an average value.
5점:매우 우수, 4점:우수, 3점:보통, 2점:나쁨, 1점:매우나쁨}5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad}
<표 2><Table 2>
상기 표 2에 나타낸 것처럼, 본 발명의 실시예 1 내지 3을 통해 제조된 프로핀 캐러멜 조성물은 비교예 1과 비교했을 때, 우유를 사용하지 않고도, 맛, 식감 향 및 전체적인 기호도가 대등한 것을 알 수 있다.As shown in Table 2, when compared to Comparative Example 1, the propene caramel composition prepared through Examples 1 to 3 of the present invention was found to be comparable in taste, texture, aroma, and overall acceptability without using milk. can
또한, 프로틴 분말이 과량 사용된 비교예 2는 실시예 1 내지 3에 비해 맛, 식감, 향 및 전체적인 기호도가 급격하게 저하되는 것을 알 수 있다.In addition, it can be seen that Comparative Example 2, in which an excessive amount of protein powder was used, has a rapid decrease in taste, texture, aroma, and overall preference compared to Examples 1 to 3.
따라서, 본 발명에 따른 프로틴 캐러멜 조성물은 맛과 식감이 우수할 뿐만 아니라, 지방의 함량이 낮아 취식자의 건강을 증진시키며, 우유와 같은 동물성 단백질 대신 귀리유와 프로틴 분말이 함유되어 우수한 근육성장 효과를 나타내는 캐러멜 조성물을 제공한다.Therefore, the protein caramel composition according to the present invention not only has excellent taste and texture, but also improves the health of eaters due to its low fat content, and contains oat oil and protein powder instead of animal protein such as milk to provide excellent muscle growth effects. A caramel composition is provided.
Claims (6)
A protein caramel composition comprising oat oil, sweetener, protein powder, banana and brown rice oil.
상기 프로틴 캐러멜 조성물은 귀리유 100 중량부, 감미료 120 내지 160 중량부, 프로틴 분말 15 내지 25 중량부, 바나나 50 내지 70 중량부 및 현미유 5 내지 15 중량부로 이루어지는 것을 특징으로 하는 프로틴 캐러멜 조성물.
The method of claim 1,
The protein caramel composition comprises 100 parts by weight of oat oil, 120 to 160 parts by weight of sweetener, 15 to 25 parts by weight of protein powder, 50 to 70 parts by weight of banana, and 5 to 15 parts by weight of brown rice. Protein caramel composition.
상기 감미료는 물엿, 트리몰린, 설탕, 올리고당, 자일로스, 자일리톨, 에리스리톨, 알루로스 및 스테비아로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것을 특징으로 하는 프로틴 캐러멜 조성물.
The method of claim 1,
The sweetener is protein caramel composition, characterized in that consisting of at least one selected from the group consisting of starch syrup, trimoline, sugar, oligosaccharide, xylose, xylitol, erythritol, allulose and stevia.
상기 감미료는 물엿 100 중량부, 트리몰린 90 내지 110 중량부 및 황설탕 150 내지 250 중량부로 이루어지는 것을 특징으로 하는 프로틴 캐러멜 조성물.
The method of claim 3,
The sweetener is a protein caramel composition, characterized in that consisting of 100 parts by weight of starch syrup, 90 to 110 parts by weight of trimoline and 150 to 250 parts by weight of brown sugar.
상기 프로틴 분말은 대두프로틴 및 아몬드프로틴으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것을 특징으로 하는 프로틴 캐러멜 조성물.
The method of claim 1,
The protein powder is a protein caramel composition, characterized in that consisting of at least one selected from the group consisting of soybean protein and almond protein.
상기 프로틴 캐러멜 조성물에는 상기 귀리유 100 중량부 대비 식이섬유 5 내지 10 중량부가 더 함유되며,
상기 식이섬유는 구아검, 글루코만난, 차전자피, 난소화성 말토덱스트린, 아라비아검, 치커리화이버, 폴리덱스트로스 및 셀룰로오스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것을 특징으로 하는 프로틴 캐러멜 조성물.The method of claim 1,
The protein caramel composition further contains 5 to 10 parts by weight of dietary fiber based on 100 parts by weight of the oat oil,
The dietary fiber is a protein caramel composition, characterized in that consisting of at least one selected from the group consisting of guar gum, glucomannan, psyllium husk, indigestible maltodextrin, gum arabic, chicory fiber, polydextrose and cellulose.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100539377B1 (en) | 2003-04-07 | 2005-12-28 | (주)조은식품 | Caramel added Chestnut and Method of Preparing thereof |
| KR100802877B1 (en) | 2003-10-23 | 2008-02-13 | 쥐드주커 아게 만하임/옥센푸르트 | Gelatine-free soft caramel containing isomaltulose |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100539377B1 (en) | 2003-04-07 | 2005-12-28 | (주)조은식품 | Caramel added Chestnut and Method of Preparing thereof |
| KR100802877B1 (en) | 2003-10-23 | 2008-02-13 | 쥐드주커 아게 만하임/옥센푸르트 | Gelatine-free soft caramel containing isomaltulose |
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