WO2006137636A1 - Tablet type milk including sea grass and manufacturing method thereof - Google Patents
Tablet type milk including sea grass and manufacturing method thereof Download PDFInfo
- Publication number
- WO2006137636A1 WO2006137636A1 PCT/KR2005/004643 KR2005004643W WO2006137636A1 WO 2006137636 A1 WO2006137636 A1 WO 2006137636A1 KR 2005004643 W KR2005004643 W KR 2005004643W WO 2006137636 A1 WO2006137636 A1 WO 2006137636A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- milk
- tablet
- vitamin
- weight
- seaweed
- Prior art date
Links
- 235000013336 milk Nutrition 0.000 title claims abstract description 170
- 239000008267 milk Substances 0.000 title claims abstract description 170
- 210000004080 milk Anatomy 0.000 title claims abstract description 170
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 240000007058 Halophila ovalis Species 0.000 title 1
- 241001474374 Blennius Species 0.000 claims abstract description 51
- 239000011248 coating agent Substances 0.000 claims abstract description 35
- 238000000576 coating method Methods 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims description 41
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 16
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 16
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 16
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 16
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 15
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 14
- 241000196324 Embryophyta Species 0.000 claims description 10
- 235000013325 dietary fiber Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 claims description 8
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 8
- 229920001817 Agar Polymers 0.000 claims description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 8
- 241000206672 Gelidium Species 0.000 claims description 8
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 8
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 8
- 229930003268 Vitamin C Natural products 0.000 claims description 8
- 235000010419 agar Nutrition 0.000 claims description 8
- 235000010418 carrageenan Nutrition 0.000 claims description 8
- 239000000679 carrageenan Substances 0.000 claims description 8
- 229920001525 carrageenan Polymers 0.000 claims description 8
- 229940113118 carrageenan Drugs 0.000 claims description 8
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 8
- 239000008101 lactose Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- PXQPEWDEAKTCGB-UHFFFAOYSA-N orotic acid Chemical compound OC(=O)C1=CC(=O)NC(=O)N1 PXQPEWDEAKTCGB-UHFFFAOYSA-N 0.000 claims description 8
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 claims description 8
- 235000010413 sodium alginate Nutrition 0.000 claims description 8
- 239000000661 sodium alginate Substances 0.000 claims description 8
- 229940005550 sodium alginate Drugs 0.000 claims description 8
- 229960003080 taurine Drugs 0.000 claims description 8
- 235000019154 vitamin C Nutrition 0.000 claims description 8
- 239000011718 vitamin C Substances 0.000 claims description 8
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 8
- 229920001800 Shellac Polymers 0.000 claims description 6
- 239000004208 shellac Substances 0.000 claims description 6
- 229940113147 shellac Drugs 0.000 claims description 6
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 claims description 6
- 235000013874 shellac Nutrition 0.000 claims description 6
- 241000199919 Phaeophyceae Species 0.000 claims description 5
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 4
- 241001200842 Capsosiphon fulvescens Species 0.000 claims description 4
- 229920002101 Chitin Polymers 0.000 claims description 4
- 229920001661 Chitosan Polymers 0.000 claims description 4
- 241000195649 Chlorella <Chlorellales> Species 0.000 claims description 4
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 4
- 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 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 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 229920002488 Hemicellulose Polymers 0.000 claims description 4
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 claims description 4
- 229920000161 Locust bean gum Polymers 0.000 claims description 4
- VAYOSLLFUXYJDT-RDTXWAMCSA-N Lysergic acid diethylamide Chemical compound C1=CC(C=2[C@H](N(C)C[C@@H](C=2)C(=O)N(CC)CC)C2)=C3C2=CNC3=C1 VAYOSLLFUXYJDT-RDTXWAMCSA-N 0.000 claims description 4
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 4
- 229920001100 Polydextrose Polymers 0.000 claims description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 229930003779 Vitamin B12 Natural products 0.000 claims description 4
- 229930003471 Vitamin B2 Natural products 0.000 claims description 4
- 229930003316 Vitamin D Natural products 0.000 claims description 4
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 4
- 235000010443 alginic acid Nutrition 0.000 claims description 4
- 239000000783 alginic acid Substances 0.000 claims description 4
- 229960001126 alginic acid Drugs 0.000 claims description 4
- 229920000615 alginic acid Polymers 0.000 claims description 4
- 150000004781 alginic acids Chemical class 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 229960002685 biotin Drugs 0.000 claims description 4
- 235000020958 biotin Nutrition 0.000 claims description 4
- 239000011616 biotin Substances 0.000 claims description 4
- 229920002678 cellulose Polymers 0.000 claims description 4
- 239000001913 cellulose Substances 0.000 claims description 4
- 229940045110 chitosan Drugs 0.000 claims description 4
- 229960001231 choline Drugs 0.000 claims description 4
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 claims description 4
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 229960000304 folic acid Drugs 0.000 claims description 4
- 235000019152 folic acid Nutrition 0.000 claims description 4
- 239000011724 folic acid Substances 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 claims description 4
- 229960000367 inositol Drugs 0.000 claims description 4
- 235000010420 locust bean gum Nutrition 0.000 claims description 4
- 239000000711 locust bean gum Substances 0.000 claims description 4
- 229920001542 oligosaccharide Polymers 0.000 claims description 4
- 150000002482 oligosaccharides Chemical class 0.000 claims description 4
- 229960005010 orotic acid Drugs 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 235000013856 polydextrose Nutrition 0.000 claims description 4
- 239000001259 polydextrose Substances 0.000 claims description 4
- 229940035035 polydextrose Drugs 0.000 claims description 4
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 claims description 4
- 229960002477 riboflavin Drugs 0.000 claims description 4
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 claims description 4
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 claims description 4
- 238000009958 sewing Methods 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 4
- 229940088594 vitamin Drugs 0.000 claims description 4
- 229930003231 vitamin Natural products 0.000 claims description 4
- 235000013343 vitamin Nutrition 0.000 claims description 4
- 239000011782 vitamin Substances 0.000 claims description 4
- 235000019163 vitamin B12 Nutrition 0.000 claims description 4
- 239000011715 vitamin B12 Substances 0.000 claims description 4
- 235000019164 vitamin B2 Nutrition 0.000 claims description 4
- 239000011716 vitamin B2 Substances 0.000 claims description 4
- 235000019158 vitamin B6 Nutrition 0.000 claims description 4
- 239000011726 vitamin B6 Substances 0.000 claims description 4
- 235000019166 vitamin D Nutrition 0.000 claims description 4
- 239000011710 vitamin D Substances 0.000 claims description 4
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 4
- 229940011671 vitamin b6 Drugs 0.000 claims description 4
- 229940046008 vitamin d Drugs 0.000 claims description 4
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 4
- 150000001720 carbohydrates Chemical class 0.000 claims description 3
- 230000001953 sensory effect Effects 0.000 abstract description 22
- 239000007788 liquid Substances 0.000 abstract description 15
- 238000003860 storage Methods 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 235000012041 food component Nutrition 0.000 abstract description 2
- 241000894007 species Species 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 9
- 235000020183 skimmed milk Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000007921 spray Substances 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000012263 liquid product Substances 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 235000008476 powdered milk Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 241000592344 Spermatophyta Species 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 239000008204 material by function Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- 244000298479 Cichorium intybus Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 210000005075 mammary gland Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000012254 powdered material Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/18—Milk in dried and compressed or semi-solid form
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
Definitions
- the present invention relates to tablet milk comprising seaweed and a method for preparing the same.
- Milk is a white opaque liquid which is secreted by a mammary gland of dairy cow and has unique flavor and sweet taste. Milk is a food product that has been consumed by humans since ancient times and contains a variety of well-balanced nutrients necessary for humans. Milk is particularly good for growth and development of children and juveniles undergoing a period of growth and a great deal of milk is therefore ingested by children and juveniles.
- Seaweeds are plants which live in the sea or plants which are obtainable from the sea. Most of marine plants belong to lower algae having no flowers or seeds, but some of them are seed plants (Spermatophyta). All of marine plants belong to mono- cotyledonous plants, and have systems composed of three parts, i.e., green leaves which are exposed to and grow in water, and stems and roots which horizontally or vertically spread or creep on the surface of the seabed or immediately underneath thereof.
- seaweeds inhabit the sea, they contain a variety of highly nutritive substances as compared to terrestrial plants. Therefore, seaweeds are widely supplied as useful forms of food products.
- One of the most well-known seaweed-derived foods is purple laver.
- Seaweeds contain highly nutritive components, but are largely ingested in the limited form of dried food products such as dried and seasoned purple laver or fried kelp or in the form of soup such as brown seaweed or sea tangle soup.
- the above-mentioned dairy products mainly consist of liquid products such as milk and processed milk, but such liquid products should be kept in cold storage. Even though they are refrigerated, the liquid products have limited expiration dates and thereby sometimes cannot be used due to spoilage after a predetermined period of time has lapsed.
- milk should be kept in cold storage at a constant temperature even though it is consumed as between-meals refreshments by examinees, students, and children undergoing a period of growth due to contents of various nutritional elements.
- the present invention provides tablet milk which is easily portable by provision of milk in the form of a tablet and is designed to contain above-mentioned functionality of seaweeds by addition of seaweeds to the tablet milk, thereby improving functionality of milk. Further, the present invention enables improvement of storability of milk by coating the surface of the tablet milk with a coating agent, as compared to a conventional liquid form of milk.
- the present invention has been made in view of the above problems, and it is an object of the present invention to provide tablet milk comprising seaweed and a method for preparing the same.
- the tablet milk in accordance with the present invention contains seaweed as a component, it is possible to easily ingest functional components of the seaweed while at the same time, ingesting the tablet milk.
- the tablet milk in accordance with the present invention further comprises functional components in addition to the seaweed and therefore it is possible to obtain tablet milk having superior functionality and sensory properties.
- the tablet milk in accordance with the present invention is provided in the form of a tablet and is therefore easily portable, storable and transportable. Further, it can provide improved storability by coating the surface of the tablet milk with a coating agent, as compared to a conventional liquid form of milk. [20]
- seaweed that is contained in the tablet milk in accordance with the present invention one or more materials selected from the group consisting of purple laver, sweet laver, sewing thread sea string, sea tangle, gulf weed, brown seaweed, seastaghorn, chlorella, sea-weed fusiforme, green laver, agar-agar, laver and seaweed fulvescens (Capsosiphon fulvescens) may be used.
- the tablet milk in accordance with the present invention may comprise 5 to 25% by weight of the seaweed. According to the results obtained by application of the seaweed in varying contents to the milk, a content of the seaweed in the tablet milk is preferably in a range of 5 to 25% by weight, in order to achieve the above-mentioned objects of the present invention.
- the tablet milk in accordance with the present invention may further comprise a variety of functional components in order to improve sensory properties and functionality.
- the tablet milk in accordance with the present invention may further comprise 1 to
- the tablet milk in accordance with the present invention may further comprise 1 to
- vitamin D 3% by weight of one or more vitamin components selected from the group consisting of vitamin D, vitamin Bl, vitamin B2, vitamin B6, vitamin B12, vitamin B13, vitamin C, biotin, folic acid, choline, inositol, vitamin L and vitamin P, as the functional component.
- the tablet milk in accordance with the present invention may further comprise 1 to
- dietary fibers selected from the group consisting of cellulose, hemicellulose, pectin, chitin, chitosan, guar gum,carrageenan, polydextrose, locust bean gum,chicory dietary fiber and carrot dietary fiber, as a functional component.
- the tablet milk in accordance with the present invention may further comprise 1 to
- the tablet milk in accordance with the present invention may further comprise 1 to
- alginic acid or sodium alginate 10% by weight of alginic acid or sodium alginate, as a functional component.
- the tablet milk in accordance with the present invention may use the remainder of milk powder except for the contents of the seaweeds or the remainder of milk powder except for the contents of the seaweeds and functional materials.
- the milk powder is a main material of the tablet milk in accordance with the present invention.
- the conventional liquid form of milk may be processed into milk powder for this purpose or commercially available powdered milk may be used.
- skimmed milk powder may be used.
- the surface of the milk may be coated with a coating agent in order to improve preservability and storability.
- the coating agent for coating the surface of the tablet milk there may be used any coating agent that is harmless to the body and therefore can be used in food industry and related fields, and is capable of improving preservability and storability of the tablet milk.
- Examples of the coating agent that can be used for coating the tablet milk may include hydroxypropylmethylcellulose (HPMC) and shellac.
- HPMC hydroxypropylmethylcellulose
- shellac shellac
- the method for preparing the tablet milk comprises mixing seaweed powder and milk powder and tableting the resulting mixture using a tableting machine, thereby obtaining a tableted product.
- a final milk product is formulated into a tablet form, and it is thus preferred to use materials of the tablet milk which were all powdered.
- materials of the tablet milk which were all powdered.
- commercially available powdered materials may be used or raw materials may be directly processed into powder.
- solid materials may be processed into powder using a mill, whereas liquid materials may be processed into powder by spray drying.
- Pulverization of materials into powder in the present invention may be performed by those having ordinary skill in the art via appropriate selection of conventional methods well known in the related art, and therefore details thereof will be omitted hereinafter.
- one or more powders selected from the group consisting of purple laver, sweet laver, sewing thread sea string, sea tangle, gulf weed, brown seaweed, seastaghorn, chlorella, seaweed fusiforme, green laver, agar-agar, laver and seaweed fulvescens (Capsosiphon fulvescens) may be used as the seaweed powder.
- the tablet milk in accordance with the present invention may comprise 5 to 25% by weight of the seaweed powder.
- a content of the seaweed powder in the tablet milk is preferably in a range of 5 to 25% by weight, in order to achieve the above-mentioned objects of the present invention.
- the tablet milk in accordance with the present invention may further comprise a variety of functional components in order to improve sensory properties and functionality.
- the tablet milk in accordance with the present invention may further comprise 1 to
- the tablet milk in accordance with the present invention may further comprise 1 to
- vitamin D 3% by weight of one or more vitamin components selected from the group consisting of vitamin D, vitamin Bl, vitamin B2, vitamin B6, vitamin B12, vitamin B13, vitamin C, biotin, folic acid, choline, inositol, vitamin L and vitamin P, as the functional component.
- the tablet milk in accordance with the present invention may further comprise 1 to
- dietary fibers selected from the group consisting of cellulose, hemicellulose, pectin, chitin, chitosan, guar gum,carrageenan, polydextrose, locust bean gum andchicory dietary fiber, carrot dietary fiber as a functional component.
- the tablet milk in accordance with the present invention may further comprise 1 to
- the tablet milk in accordance with the present invention may further comprise 1 to
- alginic acid or sodium alginate 10% by weight of alginic acid or sodium alginate, as a functional component.
- the remainder of milk powder except for the contents of the seaweeds or the remainder of milk powder except for the contents of the seaweeds and functional materials may used as a main material.
- conventional liquid milk may be processed into powder for use as the milk powder or commercially available powdered milk may be used for this purpose.
- skimmed milk powder may be used.
- the method may further comprise coating the surface of the milk with a coating agent, in order to improve preservability and storability.
- the coating agent for coating the surface of the tablet milk there may be used any coating agent that is harmless to the body and can thus be used in food-related fields, and is capable of improving preservability and storability.
- hydrox- ypropylmethylcellulose (HPMC) or shellac may be used as a specific example of the coating agent for coating the tablet milk.
- the tablet milk prepared by the present invention contains seaweed components and thereby it is also possible to conveniently ingest nutritional components contained in seaweeds.
- the tablet milk in accordance with the present invention can provide tablet milk having various functionality and sensory properties, depending upon species of added functional components.
- the tablet milk in accordance with the present invention provides convenient portability, storability and transportability due to its tablet form.
- the tablet milk of the present invention can be stored at room temperature without a need of cold storage in comparison with conventional liquid milk, due to a tablet form thereof, and can provide improved storability by coating the surface of the tablet milk with a coating agent, as compared to a conventional liquid form of milk.
- mixing of components of the tablet milk may be carried out at a temperature of 10 to 2O 0 C for 20 to 60 min.
- components of the tablet milk may be mixed at the same time, or the remaining components except for milk powder which is a main material are first mixed and subsequently the milk powder may be mixed with the resulting mixture.
- the mixture in which components of the tablet milk were mixed is aged at a temperature of 5 to 15 0 C for 2 to 5 hours such that water balance of milk components is effected.
- Solid tablet milk can be prepared from the aged mixture using a tableting machine.
- tablet milk As an example of the tablet milk in accordance with the present invention, it is possible to prepare tablet milk having a weight of 0.15 to 2 grams.
- tableting In preparation of the tablet milk using a tableting machine, tableting may be carried out under suitable tableting conditions, i.e. at a pressure of 8 to 10 kg/cm and an instantaneous temperature of 80 to 100 0 C. Meanwhile, tableting conditions for preparing the tablet milk in accordance with the present invention may be appropriately selected and performed by those skilled in the art, and therefore details thereof will be omitted hereinafter.
- the method may further comprise coating the surface of the tablet milk with a coating agent, in order to obtain surface-coated tablet milk.
- a coating agent used for coating the surface of the tablet milk
- HPMC hydroxypropylmethylcellulose
- shellac can be coated on the surface of the tablet milk.
- the coating method may be appropriately selected and carried out by those skilled in the art, and therefore details thereof will be omitted hereinafter.
- the surface-coated tablet milk may be dried in a dryer to a moisture content of less than 10% and more preferably a moisture content of 5 to 10%.
- Example 3 15% by weight of sea tangle powder, 5% by weight of agar- agar, 5% by weight of sodium alginate, 5% by weight of carrageenan, 5% by weight of lactose, 2% by weight of vitamin C and 3% by weight of taurine were first mixed in a Hobart mixer at 2O 0 C for 40 min and 60% by weight of skimmed milk powder was added thereto, followed by homogeneously mixing all raw materials.
- the resulting mixture was aged at 1O 0 C for 3 hours and was table ted at a pressure of 8 kg/cm and an instantaneous temperature of 8O 0 C using a tableting machine, thereby preparing tablet milk, weighing 0.5 g per tablet.
- Example 4 [99] 10% by weight of sea tangle powder, 10% by weight of agar-agar, 10% by weight of sodium alginate, 5% by weight of carrageenan, 5% by weight of lactose, 2% by weight of vitamin C and 3% by weight of taurine were first mixed in a Hobart mixer at 2O 0 C for 40 min and 60% by weight of skimmed milk powder was added thereto, followed by homogeneously mixing all raw materials.
- the tablet milk prepared in Examples 1 through 4 exhibited sensory properties including both taste and general liking equivalent or superior to the control liquid milk, and therefore it could be seen that the tablet milk of the present invention has superior sensory properties.
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Abstract
Disclosed herein are tablet milk comprising seaweed and a method for producing the same. Since the tablet milk of the present invention is present in the form of a tablet, it is possible to conveniently ingest milk and it is also possible to easily supply various nutrients to people who have an unbalanced diet and patients suffering from diseases. Meanwhile, the tablet milk prepared by the present invention contains seaweed components and thereby it is also possible to conveniently ingest nutritional components contained in seaweeds. Further, the tablet milk of the present invention can provide tablet milk having various functionality and sensory properties, depending upon species of added functional components. The tablet milk of the present invention provides convenient portability, storability and transportability due to its tablet form. The tablet milk of the present invention can be stored at room temperature without a need of cold storage in comparison with conventional liquid milk, due to a tablet form thereof, and can provide improved storability by coating the surface of the tablet milk with a coating agent, as compared to a conventional liquid form of milk.
Description
Description
TABLET TYPE MILK INCLUDING SEA GRASS AND MANUFACTURING METHOD THEREOF
Technical Field
[1] The present invention relates to tablet milk comprising seaweed and a method for preparing the same. Background Art
[2] Milk is a white opaque liquid which is secreted by a mammary gland of dairy cow and has unique flavor and sweet taste. Milk is a food product that has been consumed by humans since ancient times and contains a variety of well-balanced nutrients necessary for humans. Milk is particularly good for growth and development of children and juveniles undergoing a period of growth and a great deal of milk is therefore ingested by children and juveniles.
[3] Milk has been developed in various forms of products. For example, consumption of processed milk is growing wherein fruity flavor or chocolate is added to conventional milk. Meanwhile, conventional liquid milk suffers from poor storability. In order to solve problems associated with short-period storability, a great deal of studies have been focused on powdered milk created by processing of liquid milk into the form of powder and such milk products in the form of powder are commercially available on the market.
[4] Seaweeds are plants which live in the sea or plants which are obtainable from the sea. Most of marine plants belong to lower algae having no flowers or seeds, but some of them are seed plants (Spermatophyta). All of marine plants belong to mono- cotyledonous plants, and have systems composed of three parts, i.e., green leaves which are exposed to and grow in water, and stems and roots which horizontally or vertically spread or creep on the surface of the seabed or immediately underneath thereof.
[5] As seaweeds inhabit the sea, they contain a variety of highly nutritive substances as compared to terrestrial plants. Therefore, seaweeds are widely supplied as useful forms of food products. One of the most well-known seaweed-derived foods is purple laver.
[6] Seaweeds contain highly nutritive components, but are largely ingested in the limited form of dried food products such as dried and seasoned purple laver or fried kelp or in the form of soup such as brown seaweed or sea tangle soup.
[7] Meanwhile, the above-mentioned dairy products mainly consist of liquid products such as milk and processed milk, but such liquid products should be kept in cold storage. Even though they are refrigerated, the liquid products have limited expiration
dates and thereby sometimes cannot be used due to spoilage after a predetermined period of time has lapsed.
[8] Recently, increased preference of consumers is directed to convenience foods that can be easily and conveniently eaten. In addition, food products which are used for a long-term journey or mountain climbing and as military foods should have long-term storability, while milk suffers from difficulty in long-term storage due to a predetermined expiration date thereof.
[9] Further, milk should be kept in cold storage at a constant temperature even though it is consumed as between-meals refreshments by examinees, students, and children undergoing a period of growth due to contents of various nutritional elements.
[10] In order to solve the above-mentioned problems and disadvantages associated with conventional milk and limited ingestion of seaweeds, the present invention provides tablet milk which is easily portable by provision of milk in the form of a tablet and is designed to contain above-mentioned functionality of seaweeds by addition of seaweeds to the tablet milk, thereby improving functionality of milk. Further, the present invention enables improvement of storability of milk by coating the surface of the tablet milk with a coating agent, as compared to a conventional liquid form of milk.
[H] [12]
[13] [14] [15]
Disclosure of Invention
Technical Problem
[16] Therefore, the present invention has been made in view of the above problems, and it is an object of the present invention to provide tablet milk comprising seaweed and a method for preparing the same.
[17] As the tablet milk in accordance with the present invention contains seaweed as a component, it is possible to easily ingest functional components of the seaweed while at the same time, ingesting the tablet milk.
[18] The tablet milk in accordance with the present invention further comprises functional components in addition to the seaweed and therefore it is possible to obtain tablet milk having superior functionality and sensory properties.
[19] The tablet milk in accordance with the present invention is provided in the form of a tablet and is therefore easily portable, storable and transportable. Further, it can provide improved storability by coating the surface of the tablet milk with a coating agent, as compared to a conventional liquid form of milk.
[20]
Technical Solution
[21] In accordance with an aspect of the present invention, the above and other objects can be accomplished by the provision of tablet milk comprising seaweed.
[22] As the seaweed that is contained in the tablet milk in accordance with the present invention, one or more materials selected from the group consisting of purple laver, sweet laver, sewing thread sea string, sea tangle, gulf weed, brown seaweed, seastaghorn, chlorella, sea-weed fusiforme, green laver, agar-agar, laver and seaweed fulvescens (Capsosiphon fulvescens) may be used.
[23] The tablet milk in accordance with the present invention may comprise 5 to 25% by weight of the seaweed. According to the results obtained by application of the seaweed in varying contents to the milk, a content of the seaweed in the tablet milk is preferably in a range of 5 to 25% by weight, in order to achieve the above-mentioned objects of the present invention.
[24] The tablet milk in accordance with the present invention may further comprise a variety of functional components in order to improve sensory properties and functionality.
[25] The tablet milk in accordance with the present invention may further comprise 1 to
10% by weight of one or more saccharides selected from the group consisting of lactose, oligosaccharide, sucrose, fructose and glucose, as the functional component.
[26] The tablet milk in accordance with the present invention may further comprise 1 to
3% by weight of one or more vitamin components selected from the group consisting of vitamin D, vitamin Bl, vitamin B2, vitamin B6, vitamin B12, vitamin B13, vitamin C, biotin, folic acid, choline, inositol, vitamin L and vitamin P, as the functional component.
[27] The tablet milk in accordance with the present invention may further comprise 1 to
10% by weight of one or more dietary fibers selected from the group consisting of cellulose, hemicellulose, pectin, chitin, chitosan, guar gum,carrageenan, polydextrose, locust bean gum,chicory dietary fiber and carrot dietary fiber, as a functional component.
[28] The tablet milk in accordance with the present invention may further comprise 1 to
5% by weight of taurine, as a functional component.
[29] The tablet milk in accordance with the present invention may further comprise 1 to
10% by weight of alginic acid or sodium alginate, as a functional component.
[30] According to the results obtained by application of a variety of functional components in order to improve sensory properties and functionality in the tablet milk in accordance with the present invention, it was possible to obtain the tablet milk
satisfying the above-mentioned objects of the present invention by application of functional components selected from the above-exemplified components and within the above-mentioned ranges.
[31] As a main material in addition to above-mentioned seaweeds and functional components, the tablet milk in accordance with the present invention may use the remainder of milk powder except for the contents of the seaweeds or the remainder of milk powder except for the contents of the seaweeds and functional materials.
[32] The milk powder is a main material of the tablet milk in accordance with the present invention. For example, the conventional liquid form of milk may be processed into milk powder for this purpose or commercially available powdered milk may be used.
[33] As an example of the milk powder, skimmed milk powder may be used.
[34] Meanwhile, in the tablet milk in accordance with the present invention, the surface of the milk may be coated with a coating agent in order to improve preservability and storability.
[35] As the coating agent for coating the surface of the tablet milk, there may be used any coating agent that is harmless to the body and therefore can be used in food industry and related fields, and is capable of improving preservability and storability of the tablet milk.
[36] Examples of the coating agent that can be used for coating the tablet milk may include hydroxypropylmethylcellulose (HPMC) and shellac.
[37] In accordance with another aspect of the present invention, there is provided a method for preparing tablet milk comprising seaweed.
[38] Herein, the method for preparing the tablet milk comprises mixing seaweed powder and milk powder and tableting the resulting mixture using a tableting machine, thereby obtaining a tableted product.
[39] In preparation of the tablet milk in accordance with the present invention, a final milk product is formulated into a tablet form, and it is thus preferred to use materials of the tablet milk which were all powdered. Here, as components of the tablet milk, commercially available powdered materials may be used or raw materials may be directly processed into powder. For direct pulverization, solid materials may be processed into powder using a mill, whereas liquid materials may be processed into powder by spray drying. Pulverization of materials into powder in the present invention may be performed by those having ordinary skill in the art via appropriate selection of conventional methods well known in the related art, and therefore details thereof will be omitted hereinafter.
[40] In preparation of the tablet milk in accordance with the present invention, one or more powders selected from the group consisting of purple laver, sweet laver, sewing
thread sea string, sea tangle, gulf weed, brown seaweed, seastaghorn, chlorella, seaweed fusiforme, green laver, agar-agar, laver and seaweed fulvescens (Capsosiphon fulvescens) may be used as the seaweed powder.
[41] The tablet milk in accordance with the present invention may comprise 5 to 25% by weight of the seaweed powder. According to experiments by application of the seaweed powder in varying contents to the milk, a content of the seaweed powder in the tablet milk is preferably in a range of 5 to 25% by weight, in order to achieve the above-mentioned objects of the present invention.
[42] The tablet milk in accordance with the present invention may further comprise a variety of functional components in order to improve sensory properties and functionality.
[43] The tablet milk in accordance with the present invention may further comprise 1 to
10% by weight of one or more components selected from the group consisting of lactose, oligosaccharide, sucrose, fructose and glucose, as the functional component.
[44] The tablet milk in accordance with the present invention may further comprise 1 to
3% by weight of one or more vitamin components selected from the group consisting of vitamin D, vitamin Bl, vitamin B2, vitamin B6, vitamin B12, vitamin B13, vitamin C, biotin, folic acid, choline, inositol, vitamin L and vitamin P, as the functional component.
[45] The tablet milk in accordance with the present invention may further comprise 1 to
10% by weight of one or more dietary fibers selected from the group consisting of cellulose, hemicellulose, pectin, chitin, chitosan, guar gum,carrageenan, polydextrose, locust bean gum andchicory dietary fiber, carrot dietary fiber as a functional component.
[46] The tablet milk in accordance with the present invention may further comprise 1 to
5% by weight of taurine, as a functional component.
[47] The tablet milk in accordance with the present invention may further comprise 1 to
10% by weight of alginic acid or sodium alginate, as a functional component.
[48] According to the results obtained by application of a variety of functional components in order to improve sensory properties and functionality in the tablet milk in accordance with the present invention, it was possible to obtain the tablet milk satisfying the above-mentioned objects of the present invention by application of functional components selected from the above-exemplified components and within the above-mentioned ranges.
[49] Upon preparing the tablet milk in accordance with the present invention, in addition to above-mentioned seaweeds and functional components, the remainder of milk powder except for the contents of the seaweeds or the remainder of milk powder except for the contents of the seaweeds and functional materials may used as a main
material.
[50] As the main material of the tablet milk in accordance with the present invention, for example, conventional liquid milk may be processed into powder for use as the milk powder or commercially available powdered milk may be used for this purpose.
[51] As an example of the milk powder, skimmed milk powder may be used.
[52] Meanwhile, upon preparing the tablet milk in accordance with the present invention, the method may further comprise coating the surface of the milk with a coating agent, in order to improve preservability and storability.
[53] As the coating agent for coating the surface of the tablet milk, there may be used any coating agent that is harmless to the body and can thus be used in food-related fields, and is capable of improving preservability and storability.
[54] As a specific example of the coating agent for coating the tablet milk, hydrox- ypropylmethylcellulose (HPMC) or shellac may be used.
[55]
[56]
[57]
[58]
[59]
Advantageous Effects
[60] As can be seen from the results given in Table 1 below, almost all items of sensory evaluation such as taste, flavor, color, appearance, chewiness and general liking in tablet milk prepared by the present invention have acquired a score level exceeding 7 points, thus representing superior sensory properties. [61] Further, as can be seen from Table 2 below, the tablet milk in accordance with the present invention exhibited sensory properties including taste and palatability equivalent or superior to conventional liquid milk. [62] Since the tablet milk in accordance with the present invention is present in the form of a tablet, it is possible to conveniently ingest milk and it is also possible to easily supply various nutrients to people who have an unbalanced diet and patients suffering from diseases. [63] Meanwhile, the tablet milk prepared by the present invention contains seaweed components and thereby it is also possible to conveniently ingest nutritional components contained in seaweeds. [64] Further, the tablet milk in accordance with the present invention can provide tablet milk having various functionality and sensory properties, depending upon species of added functional components. [65] The tablet milk in accordance with the present invention provides convenient
portability, storability and transportability due to its tablet form.
[66] The tablet milk of the present invention can be stored at room temperature without a need of cold storage in comparison with conventional liquid milk, due to a tablet form thereof, and can provide improved storability by coating the surface of the tablet milk with a coating agent, as compared to a conventional liquid form of milk.
[67] Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims.
[68]
Best Mode for Carrying Out the Invention
[69] Hereinafter, a method for preparing tablet milk comprising seaweed in accordance with the present invention will be described in more detail.
[70] First, components of the tablet milk which were previously mentioned are mixed.
[71] In the present invention, mixing of components of the tablet milk may be carried out at a temperature of 10 to 2O0C for 20 to 60 min. Here, upon mixing, components of the tablet milk may be mixed at the same time, or the remaining components except for milk powder which is a main material are first mixed and subsequently the milk powder may be mixed with the resulting mixture.
[72] Upon preparing the tablet milk in accordance with the present invention, the mixture in which components of the tablet milk were mixed is aged at a temperature of 5 to 150C for 2 to 5 hours such that water balance of milk components is effected.
[73] Solid tablet milk can be prepared from the aged mixture using a tableting machine.
As an example of the tablet milk in accordance with the present invention, it is possible to prepare tablet milk having a weight of 0.15 to 2 grams.
[74] In preparation of the tablet milk using a tableting machine, tableting may be carried out under suitable tableting conditions, i.e. at a pressure of 8 to 10 kg/cm and an instantaneous temperature of 80 to 1000C. Meanwhile, tableting conditions for preparing the tablet milk in accordance with the present invention may be appropriately selected and performed by those skilled in the art, and therefore details thereof will be omitted hereinafter.
[75] The method may further comprise coating the surface of the tablet milk with a coating agent, in order to obtain surface-coated tablet milk. As the coating agent used for coating the surface of the tablet milk, it is possible to employ any coating agent that is harmless to the body and can be used in food-related fields as the coating agent. As the suitable example of the coating agent, hydroxypropylmethylcellulose (HPMC) or shellac can be coated on the surface of the tablet milk.
[76] Upon coating the surface of the tablet milk with the coating agent, the coating method may be appropriately selected and carried out by those skilled in the art, and therefore details thereof will be omitted hereinafter. [77] Meanwhile, the surface-coated tablet milk may be dried in a dryer to a moisture content of less than 10% and more preferably a moisture content of 5 to 10%. [78]
[79] EXAMPLES
[80] [81] Now, the present invention will be described in more detail with reference to the following various examples. These examples are provided only for illustrating the present invention and should not be construed as limiting the scope and sprit of the present invention. [82]
[83] Example 1
[84] 5% by weight of sea tangle powder, 10% by weight of agar-agar, 10% by weight of sodium alginate, 5% by weight of carrageenan, 5% by weight of lactose, 2% by weight of vitamin C and 3% by weight of taurine were first mixed in a Hobart mixer at 2O0C for 40 min and 60% by weight of skimmed milk powder was added thereto, followed by homogeneously mixing all raw materials. [85] The resulting mixture was aged at 1O0C for 3 hours and was tableted at a pressure of 8 kg/cm and an instantaneous temperature of 8O0C using a tableting machine, thereby preparing tablet milk, weighing 0.5 g per tablet. [86] Then, a 3% hydroxypropylmethylcellulose (HPMC) solution was spray coated on the surface of the tablet milk, thereby preparing surface-coated tablet milk. [87]
[88] Example 2
[89] 10% by weight of sea tangle powder, 10% by weight of agar-agar, 5% by weight of sodium alginate, 5% by weight of carrageenan, 5% by weight of lactose, 2% by weight of vitamin C and 3% by weight of taurine were first mixed in a Hobart mixer at 2O0C for 40 min and 60% by weight of skimmed milk powder was added thereto, followed by homogeneously mixing all raw materials. [90] The resulting mixture was aged at 1O0C for 3 hours and was tableted at a pressure of 8 kg/cm and an instantaneous temperature of 8O0C using a tableting machine, thereby preparing tablet milk, weighing 0.5 g per tablet. [91] Then, a 3% hydroxypropylmethylcellulose (HPMC) solution was spray coated on the surface of the tablet milk, thereby preparing surface-coated tablet milk. [92] [93] Example 3
[94] 15% by weight of sea tangle powder, 5% by weight of agar- agar, 5% by weight of sodium alginate, 5% by weight of carrageenan, 5% by weight of lactose, 2% by weight of vitamin C and 3% by weight of taurine were first mixed in a Hobart mixer at 2O0C for 40 min and 60% by weight of skimmed milk powder was added thereto, followed by homogeneously mixing all raw materials.
[95] The resulting mixture was aged at 1O0C for 3 hours and was table ted at a pressure of 8 kg/cm and an instantaneous temperature of 8O0C using a tableting machine, thereby preparing tablet milk, weighing 0.5 g per tablet.
[96] Then, a 3% hydroxypropylmethylcellulose (HPMC) solution was spray coated on the surface of the tablet milk, thereby preparing surface-coated tablet milk.
[97] [98] Example 4 [99] 10% by weight of sea tangle powder, 10% by weight of agar-agar, 10% by weight of sodium alginate, 5% by weight of carrageenan, 5% by weight of lactose, 2% by weight of vitamin C and 3% by weight of taurine were first mixed in a Hobart mixer at 2O0C for 40 min and 60% by weight of skimmed milk powder was added thereto, followed by homogeneously mixing all raw materials.
[100] The resulting mixture was aged at 1O0C for 3 hours and was table ted at a pressure of 8 kg/cm and an instantaneous temperature of 8O0C using a tableting machine, thereby preparing tablet milk, weighing 0.5 g per tablet.
[101] Then, a 2% shellac solution was spray coated on the surface of the tablet milk, thereby preparing surface-coated tablet milk.
[102] [103] Experimental Example 1 [104] Sensory evaluation was made on respective tablet milk prepared in Examples 1 through 4. The results thus obtained are given in Table 1 below.
[105] Sensory evaluation was carried out using a 9 point rating scale by a panel of 20 people (10 males and 10 females) having sensory evaluation experiences of more than 3 years in food-related fields.
[106] [107] Table 1
[108] [109] "&■ In sensory evaluation, a higher value means superior sensory properties for corresponding items.
[HO] [111] Experimental Example 2 [112] Using respective tablet milk prepared in Examples 1 through 4, and commercially available white liquid milk as a control group, sensory evaluation was made on sensory properties such as taste and general liking. The results thus obtained are given in Table
2 below.
[113] Sensory evaluation was carried out using a 9 point rating scale by a panel of 20 people (10 males and 10 females) having sensory evaluation experiences of more than
3 years in food-related fields.
[114] The tablet milk prepared in Examples 1 through 4 exhibited sensory properties including both taste and general liking equivalent or superior to the control liquid milk, and therefore it could be seen that the tablet milk of the present invention has superior sensory properties.
[115] [116] Table 2 Sensory evaluation of tablet milk of Examples 1 to 4 and liquid milk of control group
[117] [118] [119]
Claims
[I] Tablet milk comprising seaweed and having a surface coated with a coating agent.
[2] The tablet milk according to claim 1, wherein the seaweed is contained in an amount of 5 to 25% by weight.
[3] The tablet milk according to claim 1, wherein the seaweed is one or more materials selected from the group consisting of purple laver, sweet laver, sewing thread sea string, sea tangle, gulf weed, brown seaweed, seastaghorn, chlorella, sea- weed fusiforme, green laver, agar-agar, laver and seaweed fulvescens ( Capsosiphon fulvescens) .
[4] The tablet milk according to claim 1, wherein the milk further comprises 1 to
10% by weight of one or more saccharides selected from the group consisting of lactose, oligosaccharide, sucrose, fructose and glucose, as the functional component.
[5] The tablet milk according to claim 1, wherein the milk further comprises 1 to 3% by weight of one or more vitamin components selected from the group consisting of vitamin D, vitamin Bl, vitamin B2, vitamin B6, vitamin B12, vitamin B13, vitamin C, biotin, folic acid, choline, inositol, vitamin L and vitamin P, as the functional component.
[6] The tablet milk according to claim 1, wherein the milk further comprises 1 to
10% by weight of one or more dietary fibers selected from the group consisting of cellulose, hemicellulose, pectin, chitin, chitosan, guar gum,carrageenan, poly dextrose, locust bean gum andchicory dietary fiber, as a functional component.
[7] The tablet milk according to claim 1, wherein the milk further comprises 1 to 5% by weight of taurine, as a functional component.
[8] The tablet milk according to claim 1, wherein the milk further comprises 1 to
10% by weight of alginic acid or sodium alginate, as a functional component.
[9] The tablet milk according to claim 1, wherein the coating agent is hydroxypropy- lmethylcellulose (HPMC) or shellac.
[10] A method for preparing tablet milk, comprising: mixing seaweed powder and milk powder and tableting the resulting mixture using a tableting machine, thereby obtaining a tableted product; and coating the surface of the tableted product with a coating agent.
[I I] The method according to claim 10, wherein the seaweed powder is one or more powders selected from the group consisting of purple laver, sweet laver, sewing thread sea string, sea tangle, gulf weed, brown seaweed, seastaghorn, chlorella,
sea- weed fusiforme, green laver, agar-agar, laver and seaweed fulvescens (
Capsosiphon fulvescens) . [12] The method according to claim 10, wherein the seaweed powder is contained in an amount of 5 to 25% by weight. [13] The method according to claim 10, wherein 1 to 10% by weight of one or more saccharides selected from the group consisting of lactose, oligosaccharide, sucrose, fructose and glucose is further added, as the functional component. [14] The method according to claim 10, wherein 1 to 3% by weight of one or more vitamin components selected from the group consisting of vitamin D, vitamin
Bl, vitamin B2, vitamin B6, vitamin B12, vitamin B13, vitamin C, biotin, folic acid, choline, inositol, vitamin L and vitamin P is further added, as the functional component. [15] The method according to claim 10, wherein 1 to 10% by weight of one or more dietary fibers selected from the group consisting of cellulose, hemicellulose, pectin, chitin, chitosan, guar gum,carrageenan, polydextrose, locust bean gum andchicory dietary fiber is further added, as the functional component. [16] The method according to claim 10, wherein 1 to 5% by weight of taurine is further added, as the functional component. [17] The method according to claim 10, wherein 1 to 10% by weight of alginic acid or sodium alginate is further added, as the functional component. [18] The method according to claim 10, wherein tableting of the seaweed and milk powder is carried out at a pressure of 8 to 10 kg/cm and an instantaneous temperature of 80 to 1000C. [19] The method according to claim 10, wherein the coating agent is hydroxypropyl- methylcellulose (HPMC) or shellac.
Applications Claiming Priority (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2004-0115841 | 2004-12-29 | ||
| KR1020040115841A KR20050118097A (en) | 2004-12-29 | 2004-12-29 | Tablet function characteristic milk of solid condition |
| KR10-2004-0115840 | 2004-12-29 | ||
| KR1020040115840A KR20050012209A (en) | 2004-12-29 | 2004-12-29 | Tablet milk of solid condition |
| KR10-2004-0118527 | 2004-12-31 | ||
| KR1020040118527A KR20050018792A (en) | 2004-12-29 | 2004-12-31 | Tablet function characteristic milk of solid condition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2006137636A1 true WO2006137636A1 (en) | 2006-12-28 |
Family
ID=36615163
Family Applications (4)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/KR2005/004643 WO2006137636A1 (en) | 2004-12-29 | 2005-12-29 | Tablet type milk including sea grass and manufacturing method thereof |
| PCT/KR2005/004624 WO2006071085A1 (en) | 2004-12-29 | 2005-12-29 | Tablet milk composition having immuno-modulating activity and preparation method thereof |
| PCT/KR2005/004641 WO2006137634A1 (en) | 2004-12-29 | 2005-12-29 | Tablet type milk including calcium and manufacturing method thereof |
| PCT/KR2005/004642 WO2006137635A1 (en) | 2004-12-29 | 2005-12-29 | Tablet type milk including anti-oxidant material and manufacturing method thereof |
Family Applications After (3)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/KR2005/004624 WO2006071085A1 (en) | 2004-12-29 | 2005-12-29 | Tablet milk composition having immuno-modulating activity and preparation method thereof |
| PCT/KR2005/004641 WO2006137634A1 (en) | 2004-12-29 | 2005-12-29 | Tablet type milk including calcium and manufacturing method thereof |
| PCT/KR2005/004642 WO2006137635A1 (en) | 2004-12-29 | 2005-12-29 | Tablet type milk including anti-oxidant material and manufacturing method thereof |
Country Status (2)
| Country | Link |
|---|---|
| KR (4) | KR100649692B1 (en) |
| WO (4) | WO2006137636A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9496717B2 (en) | 2008-10-28 | 2016-11-15 | Technical University Of Denmark | System and method for connecting a converter to a utility grid |
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| CN101623031B (en) * | 2008-07-08 | 2013-04-24 | 光明乳业股份有限公司 | Liquid milk product and preparation method thereof |
| CN101692850B (en) * | 2009-09-17 | 2012-06-27 | 杭州六易科技有限公司 | Preparation method of cayenne beverage for relieving stomach stimulation |
| BR112013015263A2 (en) * | 2010-12-16 | 2016-07-19 | Nestec Sa | carbohydrate treated surface soluble milk tablet |
| BE1020033A3 (en) * | 2011-06-27 | 2013-04-02 | Cie Des Brevets Nutraceutiques | LACTEE BEVERAGE BASED ON PLEUROTE LOVASTATIN. |
| EP2604124A1 (en) * | 2011-12-16 | 2013-06-19 | Nestec S.A. | Soluble non-dairy creamer tablet surface-treated with carbohydrate |
| KR101385196B1 (en) | 2012-05-17 | 2014-04-14 | 주식회사 유니크메디케어 | Compositions for Improving or Facilitating Hair Growth Comprising a Photosensitizer-Peptide as an Active Ingredient Using Light Irradiation, and Methods thereof |
| CN102960454A (en) * | 2012-11-30 | 2013-03-13 | 宾婧羽 | Milk with walnut and fruits and preparation method thereof |
| CN103027116A (en) * | 2012-12-04 | 2013-04-10 | 内蒙古伊利实业集团股份有限公司 | Sleep-conducive milk powder and preparation method thereof |
| CN103109933B (en) * | 2013-03-18 | 2014-09-24 | 河北绿岭果业有限公司 | Processing technology of walnut milk tablets |
| CN103636786A (en) * | 2013-11-30 | 2014-03-19 | 大连润扬科技发展有限公司 | Yoghourt for blackening and shining hair and preparation method |
| CN104304478A (en) * | 2014-10-25 | 2015-01-28 | 杨人代 | Preparation method of walnut fruit milk |
| KR101702965B1 (en) * | 2015-03-17 | 2017-02-09 | 조홍주 | The manufacturing method of seaweed drink |
| CN104824741B (en) * | 2015-04-20 | 2017-12-12 | 河南洛阳红牡丹产业研发有限公司 | A kind of preparation method of tree peony bacterium soup |
| CN104856042A (en) * | 2015-06-11 | 2015-08-26 | 李卫平 | Complementary food nutrient supplementing tablet and preparation method thereof |
| KR101616748B1 (en) * | 2015-11-16 | 2016-04-29 | 이주열 | Functional Pills and method for preparing thereof |
| CN105520135A (en) * | 2015-12-20 | 2016-04-27 | 雷西云 | Healthy food with function of treating osteoporosis |
| CN108142607A (en) * | 2017-12-25 | 2018-06-12 | 神农架林区欣森生物科技有限公司 | Hericium erinaceus milk tea and preparation method thereof |
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- 2005-12-29 WO PCT/KR2005/004624 patent/WO2006071085A1/en active Application Filing
- 2005-12-29 KR KR1020067009452A patent/KR100651703B1/en not_active IP Right Cessation
- 2005-12-29 WO PCT/KR2005/004641 patent/WO2006137634A1/en active Application Filing
- 2005-12-29 WO PCT/KR2005/004642 patent/WO2006137635A1/en active Application Filing
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Also Published As
| Publication number | Publication date |
|---|---|
| KR100649692B1 (en) | 2006-11-27 |
| WO2006137635A1 (en) | 2006-12-28 |
| KR100651703B1 (en) | 2006-11-29 |
| KR100649690B1 (en) | 2006-11-27 |
| KR20060061279A (en) | 2006-06-07 |
| KR20060088129A (en) | 2006-08-03 |
| WO2006071085A1 (en) | 2006-07-06 |
| KR20060061281A (en) | 2006-06-07 |
| WO2006137634A1 (en) | 2006-12-28 |
| KR20060061280A (en) | 2006-06-07 |
| KR100649691B1 (en) | 2006-11-27 |
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