WO2023224386A1 - Food composition containing functional ingredient powder coated with natural flavor and manufacturing method therefor - Google Patents
Food composition containing functional ingredient powder coated with natural flavor and manufacturing method therefor Download PDFInfo
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- WO2023224386A1 WO2023224386A1 PCT/KR2023/006689 KR2023006689W WO2023224386A1 WO 2023224386 A1 WO2023224386 A1 WO 2023224386A1 KR 2023006689 W KR2023006689 W KR 2023006689W WO 2023224386 A1 WO2023224386 A1 WO 2023224386A1
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- natural
- weight
- food composition
- powder
- present disclosure
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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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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- A23V2250/21—Plant extracts
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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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- A23V2250/00—Food ingredients
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- A—HUMAN NECESSITIES
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- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
Definitions
- the present disclosure relates to a food composition comprising a functional raw material powder coated with a natural flavoring agent, and a method for producing a food composition comprising coating the functional raw material powder by spraying and drying a solution containing a natural flavoring agent in liquid or oil form.
- Health functional foods are foods that are manufactured using nutrients that are easily deficient in daily diet or raw materials or ingredients (functional raw materials) that have useful functions for the human body and are foods that help maintain health.
- bio functional foods are foods that are manufactured using nutrients that are easily deficient in daily diet or raw materials or ingredients (functional raw materials) that have useful functions for the human body and are foods that help maintain health.
- bio functional foods are foods that are manufactured using nutrients that are easily deficient in daily diet or raw materials or ingredients (functional raw materials) that have useful functions for the human body and are foods that help maintain health.
- fragrances are being used to improve sensory properties in order for consumers to easily consume various functional raw materials, and so far, most of the use has been of synthetic fragrances made up of chemically synthesized ingredients.
- Natural flavoring substances are obtained through manufacturing methods such as extraction, distillation, fermentation, and enzyme treatment from the origin materials listed in the Ministry of Food and Drug Safety's "Standards and Specifications for Food Additives” and are used to impart or enhance flavor. refers to a substance that becomes Natural fragrance substances are mainly obtained in liquid or oil form. In order to be used as a functional raw material in powder form, it is necessary to first powder the natural fragrance substance in liquid or oil form and then mix it with the functional raw material in powder form.
- the inventors of the present disclosure developed a food composition that solved the above problems by directly coating functional raw material powder with natural flavoring.
- the purpose of the present disclosure is to provide a food composition containing a functional raw material powder coated with natural flavoring and a method for producing the same, so as to reduce the intake of undesirable excipients and allow consumers to consume health functional foods with confidence.
- the purpose of the present disclosure is to reduce unnecessary intake of excipients for powdering natural flavors and flavor loss due to the additional process of powdering by coating natural flavorings on functional raw material powders, and to provide excellent flavor and taste by using various natural flavorings.
- the aim is to provide a food composition and a manufacturing method thereof that can satisfy the tastes of various consumers.
- the term “about” is used with the intention of including errors in the manufacturing process included in specific values or slight numerical adjustments that fall within the scope of the technical idea of the present disclosure.
- the term “about” means a range of ⁇ 10%, in one aspect ⁇ 5%, in another aspect ⁇ 2% of the value to which it refers.
- this level of approximation is appropriate unless values are specifically stated to require a narrower range.
- the present disclosure may relate to a food composition containing a functional raw material powder coated with a natural flavor.
- the natural flavor of the present disclosure is a flavor extracted and isolated from natural products and may be obtained from natural flavors registered with the Ministry of Food and Drug Safety or from raw materials registered in the Food Code and the Food Additive Code.
- the natural fragrance of the present disclosure is obtained from natural substances through manufacturing methods such as extraction, distillation, fermentation, and enzyme treatment, and is in the form of liquid or oil such as essential oil, extract, or oleoresin.
- Natural flavors that can be used in the present disclosure include natural lemon flavor, natural strawberry flavor, natural grape flavor, natural orange flavor, natural grapefruit flavor, natural blueberry flavor, natural banana flavor, natural raspberry flavor, and natural grain flavor. If it can be used as a fragrance, it is not limited thereto.
- natural fragrance in liquid form refers to a natural fragrance in a water-soluble liquid state that dissolves in purified water
- natural fragrance in oil form refers to a natural fragrance in a fat-soluble liquid state that dissolves in organic solvents such as alcohol.
- the coating of the functional raw material powder may be formed by spraying and drying a coating composition containing natural fragrance in liquid or oil form.
- spray drying may be performed using a fluidized bed coater.
- the intake of excipients included when processing the natural fragrance into powder form can be reduced.
- Natural fragrances processed in powder form contain about 50% to about 90% by weight of excipients. This weakens the flavor of the fragrance, so to have the same level of fragrance, it needs to be contained in an amount twice or more than that of synthetic fragrances. there was.
- the functional raw material powder is coated with a coating composition containing natural fragrance in liquid or oil form without going through a powdering process, thereby reducing the amount of natural fragrance by more than half compared to natural fragrance processed in powder form. Even with the use of , the food composition can have an excellent flavor, and thus the total amount of food composition recommended for consumers to consume per day can be reduced.
- the natural flavor is about 0.01 to about 10% by weight, about 0.5 to about 8% by weight, about 1 to about 7% by weight, about 2 to about 6% by weight, or about 3 to about 5% by weight of the total weight of the food composition. It may be included in weight percent. If the content of natural flavoring is less than the above lower limit, the taste and aroma of the food composition may decrease, making it difficult for consumers to consume the functional raw materials, and if it exceeds the upper limit, the flavor of the food composition may be strong and may not satisfy consumers' preferences. .
- the food composition of the present disclosure may include synthetic flavors as well as natural flavors.
- Synthetic flavoring substances with flavoring properties manufactured through chemical synthesis or separation/refining methods are registered in the Food Additives Code, and include simple mixing of two or more types in a manner that does not cause chemical change.
- Synthetic flavors that can be used in the present disclosure include strawberry flavor, apple flavor, blueberry flavor, milk flavor, chocolate flavor, and vanilla flavor, but are not limited thereto as long as they can be used as synthetic flavorings.
- the functional raw material is about 0.01 to about 99.9% by weight, about 1 to about 99% by weight, about 5 to about 95% by weight, about 8 to about 90% by weight, and about 10 to about 80% by weight of the total weight of the food composition. , about 20 to about 80% by weight, about 30 to about 75% by weight, about 40 to about 75% by weight, about 45 to about 70% by weight, or about 45 to about 65% by weight. If the content of the functional raw material powder is less than the above lower limit, there may be a problem of having to consume an excessive amount of the food composition in order to consume the functional raw material that meets the daily intake standard, and if it exceeds the upper limit, the taste and aroma of the food composition may deteriorate. Consumers may have difficulty consuming functional ingredients.
- the functional raw material of the present disclosure may be either a publicly announced raw material or an individually approved raw material that anyone can use by notifying the standards and specifications in the "Health Functional Food Code” by the Ministry of Food and Drug Safety.
- the functional raw material powder of the present disclosure may be at least one powder selected from the group consisting of protein, collagen, garcinia cambogia extract, dietary fiber, vitamin complex, glucosamine, aloe, fructo-oligosaccharide, and green tea extract, but the functional powder may be If it is a health functional food raw material that can exert , it is not limited to this.
- the functional raw material powder may include protein powder.
- Protein is a component of body tissues such as muscle and connective tissue, and constitutes enzymes, hormones, and antibodies, and is necessary for transport and storage of essential nutrients or active substances in the body, maintenance of acid-base balance, and synthesis of energy, glucose, and lipids. It is known.
- any protein that is consumed as a functional food can be used.
- one or more types selected from vegetable proteins such as soy protein isolate, pea-soy protein, and oat protein, or milk-derived proteins such as goat milk protein and whey protein isolate can be used.
- the food composition of the present disclosure may be in the form of powder, granule, or powder, but the form is not limited, and it is preferably in the form of granule or powder.
- the food composition may further include sweeteners and/or excipients.
- the sweetener is an additive that provides a sweet taste, and xylitol, enzyme-treated stevia, glucose, fructose, sugar, allulose, erythritol, isomalt, D-sorbitol, sucralose, aspartame, Monk fruit extract, etc. may be used.
- the sweetener may be present in an amount of from about 0.5 to about 30 weight percent, from about 1 to about 30 weight percent, from about 5 to about 30 weight percent, from about 10 to about 28 weight percent, from about 15 to about 28 weight percent, from about 15 to about 25 weight percent, or It can be used at about 15 to about 20% by weight.
- the excipient is used to control the total weight of the food composition, and maltodextrin, lactose, etc. may be used, and may be used in an amount of about 10% by weight or less, about 5% by weight or less, about 3% by weight or less, about 2% by weight or less, It may be included in an amount of about 1% by weight or less, or may not be included.
- the food composition may further include whole milk powder and/or fruit juice powder.
- whole milk powder and/or fruit juice powder may or may not be included in an amount of about 5 to 20% by weight, and may improve the taste and aroma of the food composition.
- the food composition may further include citric acid and/or DL-malic acid to improve taste and adjust acidity.
- citric acid and/or DL-malic acid may be included in an amount of about 10 to 20% by weight, up to about 10% by weight, up to about 5% by weight, up to about 3% by weight, up to about 2% by weight, about 1% by weight. It may or may not be included below.
- the food composition of the present disclosure includes compositions for all types of foods, such as functional foods, nutritional supplements, and health foods.
- the food composition of the present disclosure can be consumed by consumers in the form of powder, granules, or powder, or mixed in a solvent such as water.
- the present disclosure may relate to a health functional food containing a food composition according to the present disclosure, and the health functional food of the present disclosure may be manufactured in various forms according to conventional methods known in the art. .
- the food composition may further include other additives.
- additive refers to a food supplement that can be added to food, and can be appropriately selected and used by those skilled in the art as it is added to manufacture health functional foods.
- additives include flavoring agents, antioxidants, preservatives, colorants, etc., but are not limited thereto.
- the present disclosure includes a first step of manufacturing a coating composition containing a natural fragrance in liquid or oil form and a second step of coating the functional raw material powder by spraying and drying the coating composition of the first step. It may relate to a method of manufacturing a food composition.
- the spray drying in the second step may be performed using a fluid bed coater.
- a coating composition containing natural fragrance in liquid or oil form can be prepared by mixing natural fragrance and purified water or alcohol in an appropriate ratio.
- the coating composition comprising natural fragrance in liquid form may include, for example, about 5 to about 40% by weight, about 5 to about 30% by weight, about 5 to about 20% by weight, or about 10 to about 15% by weight of natural fragrance.
- % and purified water may include about 50 to about 90% by weight, about 50 to about 80% by weight, and about 60 to about 70% by weight.
- the coating composition containing natural fragrance in oil form is, for example, about 0.5 to about 50% by weight, about 0.5 to about 40% by weight, about 0.5 to about 30% by weight, about 1 to about 20% by weight of natural fragrance. % or about 5 to about 15% by weight and about 50 to about 95.5% by weight, about 60 to about 95% by weight, about 70 to about 90% by weight, or about 75 to about 90% by weight of alcohol.
- alcohol is alcohol (ethanol) produced by alcohol fermentation that ultimately produces ethanol and carbon dioxide from sugars or polysaccharides, and corresponds to a natural solvent. Therefore, the alcohol of the present disclosure is environmentally friendly and completely harmless to the human body, unlike commonly used ethanol produced by chemical synthesis from petroleum or coal.
- the method for producing the food composition of the present disclosure includes natural flavoring in an amount of about 0.01 to about 10% by weight, about 0.5 to about 8% by weight, about 1 to about 7% by weight, based on the total weight of the food composition. It may include spraying and drying the coating composition of the first step on the functional raw material powder to include about 2 to about 6% by weight or about 3 to about 5% by weight.
- the food composition prepared by the production method of the present disclosure contains functional raw materials in an amount of about 0.01 to about 99.9% by weight, about 1 to about 99% by weight, about 5 to about 95% by weight, and about 8 to about 8% by weight of the total weight of the food composition. 90% by weight about 10 to about 80% by weight, about 20 to about 80% by weight, about 30 to about 75% by weight, about 40 to about 75% by weight, about 45 to about 70% by weight or about 45 to about 65% by weight. It can be included as .
- the spray drying method using a fluidized bed coater is a method of forming a fluidized layer of material using airflow and spraying liquid into the formed fluidized layer, thereby performing uniform coating and drying at the same time, thereby converting the powder into granules through adhesion and agglomeration between particles. It is a method of forming.
- Conventionally used natural fragrances processed into powder form are obtained by putting natural fragrances and excipients in liquid or oil form into a homomixer, stirring, heating, dissolving, and then drying, but in the present disclosure, liquid or oil form natural fragrances and excipients are added to a homomixer, stirred, heated, and dissolved, and then dried.
- a method of coating a functional raw material powder with a natural fragrance using a spray drying method using a fluidized bed coater includes the steps of introducing the functional raw material powder into the fluidized bed coater, preparing a coating composition containing a natural fragrance, and spraying it on the functional raw material powder. , It may include the step of coating the functional raw material powder with a coating composition containing a natural fragrance, and the step of drying the coated functional raw material powder.
- the functional raw material powder to be coated is introduced into a fluidized bed coater and then continuously fluidized, and the coating composition containing natural fragrance is applied at a specific inlet/outflow temperature, liquid spray speed and time, top or bottom spray.
- the powder is coated by spraying under conditions such as anti-corrosion. At this time, detailed conditions of fluid bed coating can be appropriately set within a range that does not impair the purpose of the present disclosure.
- the air inlet temperature of the fluidized bed coater may be about 45 to about 75°C and the air discharge temperature may be about 30 to about 60°C.
- the coating of functional raw materials with natural flavors using a fluidized bed coater is carried out at a relatively low temperature compared to the conditions of using a conventional fluidized bed coater, so that loss of flavor of natural flavors due to heat can be prevented, resulting in excellent aroma and taste.
- a food composition containing functional raw materials having can be manufactured.
- the solution (composition) input conditions of the fluidized bed coater may be about 100 to about 300 rpm, the solution injection time may be about 5 to about 40 seconds, and the drying time may be about 1 to about 30 seconds.
- the coating composition containing natural fragrance in liquid or oil form used for coating the functional raw material powder contains about 5 to about 20% by weight, about 10 to about 20% by weight, or about 13 to about 13 to about 13% by weight of binder. An additional 18% by weight may or may not be included.
- the binder is adsorbed to the powder coating during fluid bed coating, increases the powder particle size, and is an important factor affecting the dissolution rate and physical properties. Sugars or sugar alcohols may be used, but are not limited thereto.
- monosaccharides, disaccharides, polysaccharides, especially glucose, fructose, galactose, maltose, sucrose, lactose, oligosaccharides, dextrins, cyclodextrins, etc. can be used as sugars, and erythritol, xylitol, sorbitol, maltitol, etc. can be used as sugar alcohols. there is.
- the food composition and its manufacturing method according to one aspect of the present disclosure do not require an additional process of adding excipients to the natural flavor and powdering it by directly using natural flavor in liquid or oil form, so there is no loss of flavor due to the additional process.
- consumers can reduce their intake of excipients and avoid the risk of side effects due to ingestion of undesirable excipients.
- the types of natural flavorings that can be processed and used in powder form are very limited, and a large amount of powder must be added to produce a food composition with the desired flavor.
- it can be used in a liquid or oil form. Since natural flavors can be used directly without being powdered, various natural flavors can be applied to food compositions to satisfy the diverse tastes of consumers, and food compositions with excellent flavor can be provided even in small quantities. It is possible to reduce the final volume of the health functional food included and the amount that must be consumed per day.
- the food composition of the present disclosure provides a product with excellent taste and aroma, satisfying the tastes of people of all ages and genders, while allowing easy and healthy consumption of various functional ingredients, greatly improving the shortcomings of existing products.
- Figure 1 is a process diagram showing an example of a process for coating protein powder with a coating composition containing natural fragrance in liquid or oil form using a fluid bed coater.
- Natural flavoring material Natural banana flavor; BAWON
- purified water purified water
- binder xylitol; DANISCO
- Example 1 Example 2
- Example 3 Example 4 natural flavoring substances 1.9% 3.7% 7.4% 14.8% Purified water 82.7% 80.9% 77.2% 69.8% bookbinder 15.4% 15.4% 15.4% 15.4%
- Whey protein (HILMAR) as a protein powder raw material is added to a fluid bed coating machine (Top-down spraying; Yenchen), and a coating composition containing natural flavoring in liquid form is used to perform fluid bed coating of whey protein under the spraying conditions in Table 2 below. proceeded. After coating with natural fragrance, it was dried at the same temperature as the spraying conditions.
- Protein powder raw materials coated with a coating composition containing natural flavoring are mixed with whole milk powder, sweetener (xylitol; DANISCO, enzyme-treated stevia; Daepyeong) and excipients (maltodextrin; Daesang) in the amounts shown in Table 3 below to obtain protein raw materials.
- sweetener xylitol; DANISCO, enzyme-treated stevia; Daepyeong
- excipients maltodextrin; Daesang
- Example 1 Comparative Example 1
- Example 2 Example 3
- Example 4 whey protein 50.0% 50.0% 50.0% 50.0% 50.0% 50.0% Powdered natural fragrance 3.0% - - - - Liquid natural fragrance - 0.75% 1.5% 2.25% 3.0%
- Natural flavoring substances natural raspberry flavor; jinhyang
- alcohol were weighed according to the contents in Table 4 below and stirred in a mixing tank to prepare an oil-type coating composition containing natural flavoring.
- Example 5 Example 6
- Example 7 natural flavoring substances 0.5% 5.0% 25.0% 50.0% spirits 99.5% 95.0% 75.0% 50.0%
- Whey protein (Milk Specialties) as a protein powder raw material was added to a fluid bed coating machine (Top-down spraying; Yenchen), and fluid bed coating was performed in the same manner as Examples 1 to 4 using a coating composition containing natural flavoring in the form of oil. proceeded.
- Protein powder raw materials coated with a coating composition containing natural flavoring in the form of oil are mixed with fruit juice powder (apple juice powder; Segye FL), citric acid (JUNGBUNZLAUER), sweetener (xylitol; DANISCO, enzyme-treated stevia; Daepyeong) and excipients (maltodextrin). ; target) and the contents in Table 5 below were mixed to prepare food composition examples 5 to 8 in powder form containing protein raw materials.
- Comparative Example 2 used natural flavoring (natural raspberry flavoring powder; Jinhyang) processed into powder form on protein powder raw materials that were not coated with natural flavoring in the form of oil.
- Example 5 Example 6
- Example 7 Example 8 whey protein 50.0% 50.0% 50.0% 50.0% 50.0% 50.0% Powdered natural fragrance 10.0% - - - - Oil Natural Fragrance - 0.1% 1.0% 5.0% 10.0% fruit juice powder 6.5% 6.5% 6.5% 6.5% citric acid 17.0% 17.0% 17.0% 17.0% 17.0% natural sweetener 16.5% 16.5% 16.5% 16.5% excipient - 9.9% 9% 5% - Sum 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100%
- Example 2 Sensory evaluation was conducted on each food composition prepared above, and the results are shown in Tables 6 and 7 below. The experiment was carried out by a sensory test panel of 10 people. Examples 1 to 4 and Comparative Example 1, which used natural flavors in liquid form, directly ingested food compositions in powder form, and Examples 5 to 8 and Comparative Examples, which used natural flavors in oil form, were administered directly. In Example 2, a food composition in powder form was mixed with 200 ml of water and consumed. After ingestion, scores were given from 0 to 5 points depending on the degree of preference for aroma and taste, and the total was calculated using the rating method.
- Example 1 Example 2
- Example 3 Example 4 incense 3.0 3.1 ⁇ 0.5 3.5 ⁇ 0.5 3.9 ⁇ 0.4 4.5 ⁇ 0.5 preference 2.1 ⁇ 1.3 2.6 ⁇ 1.1 3.3 ⁇ 0.8 3.9 ⁇ 0.7 4.6 ⁇ 0.5
- Example 5 Example 6
- Example 7 Example 8 incense 2.5 2.3 ⁇ 0.3 3.0 ⁇ 0.0 4.1 ⁇ 0.2 5.0 ⁇ 0.2 preference 2.4 ⁇ 0.7 3.0 ⁇ 1.1 3.9 ⁇ 0.8 1.7 ⁇ 1.3 0.5 ⁇ 0.5
- the food composition for health functional food has a taste and aroma of powder. It can be confirmed that it is similar to or better than when using natural fragrances.
- Comparative Example 1 using 3% by weight of powdered natural flavoring has similar sensory evaluation results to Example 1 using 0.75% by weight of liquid natural flavoring, and Comparative Example 2 using 10% by weight of powdered natural flavoring in Table 7.
- Example 5 Since the sensory evaluation results are similar to Example 5 using 0.1% by weight of oil natural flavor, when coating a protein raw material with a coating composition containing natural flavor in liquid or oil form according to one aspect of the present disclosure, a small amount of Excellent taste and aroma can be achieved even with natural flavoring, and thus the final volume and daily intake of health functional food containing the food composition of the present disclosure can be reduced.
Abstract
In an aspect, the present disclosure relates to a food composition containing functional ingredient powder coated with a coating composition comprising a liquid or oil form of natural flavor, and a method for manufacturing a food composition, the method comprising coating functional ingredient powder with a coating composition containing a liquid or oil form of natural flavor. By using the natural flavor directly in a liquid or oil form, the present disclosure can reduce the intake of unnecessary binders used in the powdering of natural flavors, allows for providing superior taste and aroma with a small amount of natural flavor, and enables the use of a variety of natural flavors to meet the diverse preferences of consumers.
Description
본 개시는 천연향료로 코팅된 기능성 원료 분말을 포함하는 식품 조성물 및 기능성 원료 분말에 액상 또는 오일 형태의 천연향료를 포함하는 용액을 분사 건조하여 코팅하는 식품 조성물의 제조방법에 관한 것이다.The present disclosure relates to a food composition comprising a functional raw material powder coated with a natural flavoring agent, and a method for producing a food composition comprising coating the functional raw material powder by spraying and drying a solution containing a natural flavoring agent in liquid or oil form.
건강기능식품은 일상 식사에서 결핍되기 쉬운 영양소 또는 인체에 유용한 기능을 가진 원료나 성분(기능성 원료)을 사용하여 제조한 식품으로 건강을 유지하는데 도움을 주는 식품이다. 최근 식품에 대한 소비자의 기대치가 더욱 높아짐에 따라 건강기능식품의 경우에도 영양과 맛의 즐거움은 물론, 건강지향적이고 천연지향적인 제품에 대한 요구가 늘어나고 있다. 이에 따라, 다양한 기능성 원료를 소비자가 쉽게 섭취하기 위해 관능을 개선시키기 위한 향료가 사용되고 있는데, 그동안 화학적 합성품 위주의 성분으로 이루어진 합성 향료의 사용이 대부분이었다. 그러나, 합성향료의 경우 식품의약품안전처의 허용 기준 이하인 적은 양을 섭취하더라도 두통, 복통, 순환기 장애, 주의력결핍과잉행동장애 등의 위험성을 높인다는 연구결과가 있었을 뿐만 아니라, 합성 첨가물의 위해성이 알려지고 소비자들의 관련 지식이 증대됨에 따라 합성 첨가물에 대한 소비자들의 반감이 커지게 되었다. 건강기능식품은 일상에서 꾸준히 섭취하는 제품인 만큼, 소비자들은 합성 첨가물이 배제된 안전한 식품을 선호하고, 이에 따라 식품의 맛과 기능성을 살리면서도 보다 건강하게 식품을 섭취할 수 있도록 천연향료 물질을 사용한 건강기능식품에 대한 요구가 계속되고 있다.Health functional foods are foods that are manufactured using nutrients that are easily deficient in daily diet or raw materials or ingredients (functional raw materials) that have useful functions for the human body and are foods that help maintain health. Recently, as consumer expectations regarding food have increased, the demand for health functional foods as well as the enjoyment of nutrition and taste as well as health-oriented and natural-oriented products is increasing. Accordingly, fragrances are being used to improve sensory properties in order for consumers to easily consume various functional raw materials, and so far, most of the use has been of synthetic fragrances made up of chemically synthesized ingredients. However, in the case of synthetic fragrances, there have been studies showing that even if consumed in small amounts that are below the Ministry of Food and Drug Safety's acceptable standards, the risk of headaches, abdominal pain, circulatory disorders, and attention deficit hyperactivity disorder increases, and the risks of synthetic additives are known. As consumers' related knowledge increases, consumers' antipathy toward synthetic additives has grown. As health functional foods are products that are consumed consistently in daily life, consumers prefer safe foods that exclude synthetic additives. Accordingly, natural flavoring substances are used to preserve the taste and functionality of foods while also consuming them more healthily. The demand for functional foods continues.
천연향료 물질은 식품의약품안전처 고시의「식품첨가물의 기준 및 규격」에서 고시하는 목록에 등재된 기원물질로부터 추출, 증류, 발효, 효소처리 등의 제법으로 얻어지는 것으로서 향미를 부여 또는 증강하기 위하여 사용되는 물질을 말한다. 천연향료 물질은 액상 또는 오일 형태로 주로 얻어지는데, 분말 형태의 기능성 원료에 사용되기 위해서는 액상 또는 오일 형태의 천연향료 물질을 먼저 분말화한 후 분말 형태의 기능성 원료와 혼합될 필요가 있었다. 그러나, 액상 또는 오일 형태의 천연향료 물질을 분말화 하는 과정에서 덱스트린, 시클로덱스트린, 전분, 변성전분, 아라비아검, 고결방지제(결정셀룰로스, 규산마그네슘, 규산칼슘, 분말셀룰로스, 이산화규소), 포도당, 설탕 등의 부형제의 사용이 필수적이므로, 천연향료 물질을 사용하였음에도 바람직하지 않은 부형제를 섭취함에 따른 문제가 있었다. 특히, 빈번하게 사용되는 이산화규소의 경우 소화기 장애를 일으킬 가능성이 있으며, 기도 흡입할 경우 1군 발암물질에 해당하는 물질일 뿐만 아니라, 동물실험에서는 간과 신장조직에서 독성작용이 관찰된 바 있다. 또한, 좋은 향미를 내기 위하여 사용되는 설탕은 GI지수(혈당지수)가 높은 당으로 비만과 당뇨병 같은 만성 질환을 야기시킬 수 있는 문제가 있다.Natural flavoring substances are obtained through manufacturing methods such as extraction, distillation, fermentation, and enzyme treatment from the origin materials listed in the Ministry of Food and Drug Safety's "Standards and Specifications for Food Additives" and are used to impart or enhance flavor. refers to a substance that becomes Natural fragrance substances are mainly obtained in liquid or oil form. In order to be used as a functional raw material in powder form, it is necessary to first powder the natural fragrance substance in liquid or oil form and then mix it with the functional raw material in powder form. However, in the process of powdering natural flavoring substances in liquid or oil form, dextrin, cyclodextrin, starch, modified starch, gum arabic, anti-caking agents (crystalline cellulose, magnesium silicate, calcium silicate, powdered cellulose, silicon dioxide), glucose, Since the use of excipients such as sugar is essential, there was a problem due to ingestion of undesirable excipients even though natural flavoring substances were used. In particular, silicon dioxide, which is frequently used, has the potential to cause digestive problems and is a group 1 carcinogen when inhaled into the respiratory tract. In addition, toxic effects have been observed in liver and kidney tissue in animal experiments. In addition, the sugar used to create good flavor has a high GI index (glycemic index) and has the potential to cause chronic diseases such as obesity and diabetes.
뿐만 아니라, 액상 또는 오일 형태로 얻어지는 천연향료 물질을 분말화하여 사용 가능한 천연향의 종류는 매우 제한적이므로 소비자의 취향에 따른 다양한 욕구를 충족시키기 어려운 문제점도 있다. 또한, 액상 또는 오일 형태의 천연향료 물질을 분말화하는 추가 공정 과정에서 향료의 향이 손실되므로 손실분을 고려한 다량의 천연 향료 물질이 필요한 문제도 있었다.In addition, the types of natural fragrances that can be used by powdering natural fragrance substances obtained in liquid or oil form are very limited, making it difficult to satisfy the various needs of consumers according to their tastes. In addition, since the scent of the perfume is lost during the additional process of powdering the natural perfume material in liquid or oil form, there is a problem that a large amount of natural perfume material is needed to account for the loss.
이에 본 개시의 발명자들은 기능성 원료 분말에 천연향료로 직접 코팅함으로써 위와 같은 문제점을 해결한 식품 조성물을 개발하였다.Accordingly, the inventors of the present disclosure developed a food composition that solved the above problems by directly coating functional raw material powder with natural flavoring.
본 개시의 목적은 바람직하지 않은 부형제의 섭취를 줄이고 소비자가 건강기능식품을 안심하고 섭취할 수 있도록, 천연향료로 코팅된 기능성 원료 분말을 포함하는 식품 조성물 및 그의 제조 방법을 제공하는데 있다.The purpose of the present disclosure is to provide a food composition containing a functional raw material powder coated with natural flavoring and a method for producing the same, so as to reduce the intake of undesirable excipients and allow consumers to consume health functional foods with confidence.
구체적으로 본 개시의 목적은 기능성 원료 분말에 천연향료를 코팅함으로써 천연향료를 분말화하기 위한 부형제의 불필요한 섭취 및 분말화의 추가 공정에 의한 향 손실을 줄이고, 다양한 천연향료를 사용함으로써 우수한 향과 맛을 가져 여러 소비자의 기호를 충족시킬 수 있는 식품 조성물 및 그의 제조 방법을 제공하는데 있다.Specifically, the purpose of the present disclosure is to reduce unnecessary intake of excipients for powdering natural flavors and flavor loss due to the additional process of powdering by coating natural flavorings on functional raw material powders, and to provide excellent flavor and taste by using various natural flavorings. The aim is to provide a food composition and a manufacturing method thereof that can satisfy the tastes of various consumers.
상기 과제를 해결하기 위해, 천연향료를 포함한 건강기능식품에서 부형제의 사용을 줄이고 맛과 향을 개선시킬 수 있는 식품 조성물을 개발하고자 노력하였다. 그 결과, 유동층 코팅기를 사용하여 기능성 원료 분말에 천연향료를 코팅할 수 있고, 이러한 천연향료로 코팅된 기능성 원료 분말을 포함하는 식품 조성물 및 건강기능식품은 맛과 향이 우수하면서도 부형제의 섭취를 줄일 수 있는 것을 발견하여 본 개시를 완성하였다. In order to solve the above problems, efforts were made to develop food compositions that could reduce the use of excipients and improve taste and aroma in health functional foods containing natural flavorings. As a result, natural flavors can be coated on functional raw material powders using a fluidized bed coater, and food compositions and health functional foods containing functional raw material powders coated with such natural flavors can have excellent taste and aroma while reducing the intake of excipients. This disclosure was completed by discovering what exists.
본 개시의 일 측면들 또는 실시예는 본 개시의 기술적 사상을 설명하기 위한 목적으로 예시된 것이다. 본 개시에 따른 권리범위가 이하에 제시되는 일 측면들 또는 실시예나 이들에 대한 구체적 설명으로 한정되는 것은 아니다.One aspect or embodiment of the present disclosure is illustrated for the purpose of explaining the technical idea of the present disclosure. The scope of rights according to the present disclosure is not limited to aspects or embodiments or specific descriptions thereof presented below.
본 개시에 사용되는 모든 기술적 용어들 및 과학적 용어들은, 달리 정의되지 않는 한, 본 개시가 속하는 기술 분야에서 통상의 지식을 가진 자에게 일반적으로 이해되는 의미를 갖는다. 본 개시에 사용되는 모든 용어들은 본 개시를 더욱 명확히 설명하기 위한 목적으로 선택된 것이며 본 개시에 따른 권리범위를 제한하기 위해 선택된 것이 아니다.All technical terms and scientific terms used in this disclosure, unless otherwise defined, have meanings commonly understood by those skilled in the art to which this disclosure pertains. All terms used in this disclosure are selected for the purpose of more clearly explaining this disclosure and are not selected to limit the scope of rights according to this disclosure.
본 개시에서 사용되는 "포함하는", "구비하는", "갖는" 등과 같은 표현은, 해당 표현이 포함되는 어구 또는 문장에서 달리 언급되지 않는 한, 다른 실시예를 포함할 가능성을 내포하는 개방형 용어(open-ended terms)로 이해되어야 한다.Expressions such as “comprising,” “comprising,” “having,” and the like used in the present disclosure are open terms that imply the possibility of including other embodiments, unless otherwise stated in the phrase or sentence containing the expression. It should be understood as (open-ended terms).
본 개시에서 사용되는 해당 구성 "만으로 구성되는" 등과 같은 표현은, 해당 구성 외에 다른 구성을 포함할 가능성을 배제하는 폐쇄형 용어(closed-ended terms)로 이해되어야 한다.Expressions such as “consisting only of” the corresponding configuration used in the present disclosure should be understood as closed-ended terms that exclude the possibility of including other configurations other than the corresponding configuration.
본 개시에서 기술된 단수형의 표현은 달리 언급하지 않는 한 복수형의 의미를 포함할 수 있으며, 이는 청구범위에 기재된 단수형의 표현에도 마찬가지로 적용된다.The singular forms described in this disclosure may include plural forms unless otherwise stated, and this also applies to the singular forms recited in the claims.
본 개시의 일 측면에 있어서, 용어 "약"은 구체적 수치에 포함되는 제조 공정상의 오차나 본 개시의 기술적 사상의 범주에 들어가는 약간의 수치 조정을 포함하는 의도로 사용되었다. 예를 들어, 용어 "약"은 그것이 지칭하는 값의 ±10％, 일 측면에서 ±5％, 또 다른 측면에서 ±2％의 범위를 의미한다. 이 개시내용의 분야에 있어서, 값이 구체적으로 보다 좁은 범위를 요구하는 것으로 언급되지 않는다면 이 수준의 근사치가 적절하다.In one aspect of the present disclosure, the term “about” is used with the intention of including errors in the manufacturing process included in specific values or slight numerical adjustments that fall within the scope of the technical idea of the present disclosure. For example, the term “about” means a range of ±10%, in one aspect ±5%, in another aspect ±2% of the value to which it refers. For the field of this disclosure, this level of approximation is appropriate unless values are specifically stated to require a narrower range.
이하에서는 본 개시의 일 측면에 따른, 조성물에 대해 상세하게 설명한다.Hereinafter, the composition according to one aspect of the present disclosure will be described in detail.
본 개시는 일 측면에 있어서, 천연향료로 코팅된 기능성 원료 분말을 포함하는 식품 조성물에 관한 것일 수 있다.In one aspect, the present disclosure may relate to a food composition containing a functional raw material powder coated with a natural flavor.
본 개시의 천연향료는 천연물로부터 추출, 분리한 향료로서 식품의약품안전처에 등록된 천연향료 또는 식품공전 및 식품첨가물공전에 등재된 원료로부터 얻어진 것일 수 있다. 본 개시의 천연향료는 천연물질로부터 추출, 증류, 발효, 효소처리 등의 제법으로 얻어지는 것으로서 정유, 추출물, 올레오레진 등의 액상 또는 오일 형태이다. 본 개시에서 사용될 수 있는 천연향료는 천연레몬향, 천연딸기향, 천연포도향, 천연오렌지향, 천연자몽향, 천연블루베리향, 천연바나나향, 천연라즈베리향, 천연곡물향 등이 있으나, 천연향료로 사용될 수 있는 것이라면 이에 제한되는 것은 아니다. 액상 또는 오일 형태로 얻어지는 천연향료를 부형제를 사용하여 분말화시킨 천연향 분말의 경우에는 약 160 여가지의 향료가 식품에 사용될 수 있는 것으로 알려져 있으나, 본 개시에서는 천연향료의 분말화 공정을 거치지 않고 사용함으로써 대략 3000가지 이상으로 알려져 있는 천연향료를 사용할 수 있다. 따라서, 다양한 천연향료를 사용한 식품 조성물을 제조할 수 있으므로 여러 소비자의 다양한 요구를 충족시킬 수 있다. The natural flavor of the present disclosure is a flavor extracted and isolated from natural products and may be obtained from natural flavors registered with the Ministry of Food and Drug Safety or from raw materials registered in the Food Code and the Food Additive Code. The natural fragrance of the present disclosure is obtained from natural substances through manufacturing methods such as extraction, distillation, fermentation, and enzyme treatment, and is in the form of liquid or oil such as essential oil, extract, or oleoresin. Natural flavors that can be used in the present disclosure include natural lemon flavor, natural strawberry flavor, natural grape flavor, natural orange flavor, natural grapefruit flavor, natural blueberry flavor, natural banana flavor, natural raspberry flavor, and natural grain flavor. If it can be used as a fragrance, it is not limited thereto. In the case of natural flavor powder obtained by powdering natural flavorings obtained in liquid or oil form using excipients, it is known that about 160 types of flavorings can be used in food. However, in the present disclosure, the powdering process of the natural flavoring is not performed. By using it, you can use more than 3,000 known natural fragrances. Therefore, food compositions using various natural flavors can be manufactured, thereby meeting the diverse needs of various consumers.
본 개시에서 액상 형태의 천연향료는 정제수에 용해되는 수용성의 액체 상태의 천연향료를 의미하고, 오일 형태의 천연향료는 주정 등의 유기 용매에 용해되는 지용성의 액체 상태의 천연향료를 의미한다. In the present disclosure, natural fragrance in liquid form refers to a natural fragrance in a water-soluble liquid state that dissolves in purified water, and natural fragrance in oil form refers to a natural fragrance in a fat-soluble liquid state that dissolves in organic solvents such as alcohol.
본 개시의 일 측면에 있어서, 기능성 원료 분말의 코팅은 액상 또는 오일 형태의 천연향료를 포함하는 코팅 조성물을 분사 건조하여 형성된 것일 수 있다. 본 개시에서 분사 건조는 유동층 코팅기를 사용하여 이루어진 것일 수 있다.In one aspect of the present disclosure, the coating of the functional raw material powder may be formed by spraying and drying a coating composition containing natural fragrance in liquid or oil form. In the present disclosure, spray drying may be performed using a fluidized bed coater.
본 개시에서, 액상 또는 오일 형태의 천연향료로 코팅된 기능성 원료 분말을 사용하는 경우에는, 천연향료를 분말 형태로 가공할 때 포함되는 부형제의 섭취를 줄일 수 있다. 분말 형태로 가공된 천연향료는 부형제를 약 50 중량% 내지 약 90 중량%까지 포함하는데, 이로 인해 향료의 향미가 약해지므로 동일한 정도의 향을 갖기 위해서는 합성향료에 비해 2배 이상의 함량으로 포함될 필요가 있었다. 그러나, 본 개시에서는 분말화 공정을 거치지 않고 액상 또는 오일 형태의 천연향료를 포함하는 코팅 조성물로 기능성 원료 분말을 코팅하여 사용함으로써 분말 형태로 가공된 천연향료에 비해 천연향료를 절반 이상으로 감소된 양을 사용하여도 식품 조성물이 우수한 향을 가질 수 있고, 그에 따라 소비자가 하루에 섭취하도록 권장되는 식품 조성물의 총 양도 감소될 수 있다.In the present disclosure, when using a functional raw material powder coated with natural fragrance in liquid or oil form, the intake of excipients included when processing the natural fragrance into powder form can be reduced. Natural fragrances processed in powder form contain about 50% to about 90% by weight of excipients. This weakens the flavor of the fragrance, so to have the same level of fragrance, it needs to be contained in an amount twice or more than that of synthetic fragrances. there was. However, in the present disclosure, the functional raw material powder is coated with a coating composition containing natural fragrance in liquid or oil form without going through a powdering process, thereby reducing the amount of natural fragrance by more than half compared to natural fragrance processed in powder form. Even with the use of , the food composition can have an excellent flavor, and thus the total amount of food composition recommended for consumers to consume per day can be reduced.
본 개시에서, 천연향료는 식품 조성물의 전체 중량에서 약 0.01 내지 약 10 중량%, 약 0.5 내지 약 8 중량%, 약 1 내지 약 7 중량%, 약 2 내지 약 6 중량% 또는 약 3 내지 약 5 중량%로 포함될 수 있다. 천연향료의 함량이 상기 하한 미만인 경우에는 식품 조성물의 맛과 향이 떨어져 소비자가 기능성 원료를 섭취하는데 어려움이 있을 수 있고, 상기 상한 초과인 경우에는 식품 조성물의 향이 강하여 소비자의 기호를 충족시키지 못할 수 있다.In the present disclosure, the natural flavor is about 0.01 to about 10% by weight, about 0.5 to about 8% by weight, about 1 to about 7% by weight, about 2 to about 6% by weight, or about 3 to about 5% by weight of the total weight of the food composition. It may be included in weight percent. If the content of natural flavoring is less than the above lower limit, the taste and aroma of the food composition may decrease, making it difficult for consumers to consume the functional raw materials, and if it exceeds the upper limit, the flavor of the food composition may be strong and may not satisfy consumers' preferences. .
본 개시의 식품 조성물은 천연향료와 함께 합성향료도 포함할 수 있다. 화학적 합성 또는 분리·정제 등의 방법으로 제조되는 착향의 특성을 가지고 있는 합성향료물질은 식품첨가물 공전에 등재되어 있으며, 화학적 변화를 주지 않는 방법으로 2종 이상 단순 혼합한 것이 포함된다. 본 개시에서 사용될 수 있는 합성향료는 딸기향, 사과향, 블루베리향, 밀크향, 초코향, 바닐라향 등이 있으나 합성향료로 사용될 수 있는 것이라면 이에 제한되는 것은 아니다.The food composition of the present disclosure may include synthetic flavors as well as natural flavors. Synthetic flavoring substances with flavoring properties manufactured through chemical synthesis or separation/refining methods are registered in the Food Additives Code, and include simple mixing of two or more types in a manner that does not cause chemical change. Synthetic flavors that can be used in the present disclosure include strawberry flavor, apple flavor, blueberry flavor, milk flavor, chocolate flavor, and vanilla flavor, but are not limited thereto as long as they can be used as synthetic flavorings.
본 개시에서 기능성 원료는 식품 조성물의 전체 중량에서 약 0.01 내지 약 99.9 중량%, 약 1 내지 약 99 중량%, 약 5 내지 약 95 중량%, 약 8 내지 약 90 중량% 약 10 내지 약 80 중량%, 약 20 내지 약 80 중량%, 약 30 내지 약 75중량%, 약 40 내지 약 75 중량%, 약 45 내지 약 70 중량% 또는 약 45 내지 약 65 중량%로 포함될 수 있다. 기능성 원료 분말의 함량이 상기 하한 미만인 경우에는 하루 섭취 기준을 충족하는 기능성 원료를 섭취하기 위하여 과량의 식품 조성물을 섭취하여야 하는 문제가 있을 수 있고, 상기 상한 초과인 경우에는 식품 조성물의 맛과 향이 떨어져 소비자가 기능성 원료를 섭취하는데 어려움이 있을 수 있다.In the present disclosure, the functional raw material is about 0.01 to about 99.9% by weight, about 1 to about 99% by weight, about 5 to about 95% by weight, about 8 to about 90% by weight, and about 10 to about 80% by weight of the total weight of the food composition. , about 20 to about 80% by weight, about 30 to about 75% by weight, about 40 to about 75% by weight, about 45 to about 70% by weight, or about 45 to about 65% by weight. If the content of the functional raw material powder is less than the above lower limit, there may be a problem of having to consume an excessive amount of the food composition in order to consume the functional raw material that meets the daily intake standard, and if it exceeds the upper limit, the taste and aroma of the food composition may deteriorate. Consumers may have difficulty consuming functional ingredients.
본 개시의 기능성 원료는 식품의약품안전처에서 「건강기능식품 공전」에 기준 및 규격을 고시하여 누구나 사용할 수 있는 고시된 원료 또는 개별인정 원료 중 어느 하나일 수 있다. 구체적으로, 본 개시의 기능성 원료 분말은 단백질, 콜라겐, 가르시니아캄보지아추출물, 식이섬유, 비타민 복합체, 글루코사민, 알로에, 프락토올리고당 및 녹차추출물로 이루어진 군에서 선택되는 적어도 1종의 분말일 수 있지만, 기능성을 발휘할 수 있는 건강기능식품 원료라면 이에 제한되는 것은 아니다.The functional raw material of the present disclosure may be either a publicly announced raw material or an individually approved raw material that anyone can use by notifying the standards and specifications in the "Health Functional Food Code" by the Ministry of Food and Drug Safety. Specifically, the functional raw material powder of the present disclosure may be at least one powder selected from the group consisting of protein, collagen, garcinia cambogia extract, dietary fiber, vitamin complex, glucosamine, aloe, fructo-oligosaccharide, and green tea extract, but the functional powder may be If it is a health functional food raw material that can exert , it is not limited to this.
본 개시의 일 측면에 있어서, 기능성 원료 분말은 단백질 분말을 포함할 수 있다. 단백질은 근육, 결합조직 등 신체조직의 구성성분으로서 효소, 호르몬, 항체를 구성하고 체내 필수 영양성분이나 활성 물질의 운반과 저장, 산-염기의 균형 유지, 에너지, 포도당, 지질의 합성에 필요한 것으로 알려져 있다. 본 개시에서 단백질은 기능성 식품으로 섭취되는 단백질은 어느 것이든 사용가능하다. 예를 들면, 분리대두단백, 완두대두단백, 귀리단백 등의 식물성 단백질 또는 산양유단백, 분리유청단백 등의 우유 유래 단백질에서 선택되는 1종 이상을 사용할 수 있다.In one aspect of the present disclosure, the functional raw material powder may include protein powder. Protein is a component of body tissues such as muscle and connective tissue, and constitutes enzymes, hormones, and antibodies, and is necessary for transport and storage of essential nutrients or active substances in the body, maintenance of acid-base balance, and synthesis of energy, glucose, and lipids. It is known. In the present disclosure, any protein that is consumed as a functional food can be used. For example, one or more types selected from vegetable proteins such as soy protein isolate, pea-soy protein, and oat protein, or milk-derived proteins such as goat milk protein and whey protein isolate can be used.
본 개시의 식품 조성물은 산제, 과립제 또는 분말 형태일 수 있으나 그 형태가 한정되는 것은 아니고, 과립 또는 분말 형태인 것이 바람직하다.The food composition of the present disclosure may be in the form of powder, granule, or powder, but the form is not limited, and it is preferably in the form of granule or powder.
본 개시의 일 측면에 있어서, 식품 조성물은 감미료 및/또는 부형제를 추가로 포함할 수 있다. 본 개시에서 감미료는 단맛을 내는 첨가물로서, 자일리톨, 효소처리스테비아, 포도당, 과당, 설탕, 알룰로스, 에리스리톨, 이소말트, D-소르비톨, 수크랄로스, 아스파탐, 나한과추출물 등이 사용될 수 있다. 본 개시에서 감미료는 약 0.5 내지 약 30 중량%, 약 1 내지 30 중량%, 약 5 내지 약 30 중량%, 약 10 내지 28 중량%, 약 15 내지 28 중량%, 약 15 내지 약 25 중량% 또는 약 15 내지 약 20중량%로 사용될 수 있다.In one aspect of the present disclosure, the food composition may further include sweeteners and/or excipients. In the present disclosure, the sweetener is an additive that provides a sweet taste, and xylitol, enzyme-treated stevia, glucose, fructose, sugar, allulose, erythritol, isomalt, D-sorbitol, sucralose, aspartame, Monk fruit extract, etc. may be used. In the present disclosure, the sweetener may be present in an amount of from about 0.5 to about 30 weight percent, from about 1 to about 30 weight percent, from about 5 to about 30 weight percent, from about 10 to about 28 weight percent, from about 15 to about 28 weight percent, from about 15 to about 25 weight percent, or It can be used at about 15 to about 20% by weight.
본 개시에서 부형제는 식품 조성물의 총 중량을 조절하기 위한 것으로, 말토덱스트린, 유당 등이 사용될 수 있으며, 약 10 중량% 이하, 약 5 중량% 이하, 약 3 중량% 이하, 약 2 중량% 이하, 약 1 중량% 이하로 포함되거나, 포함되지 않을 수 있다. In the present disclosure, the excipient is used to control the total weight of the food composition, and maltodextrin, lactose, etc. may be used, and may be used in an amount of about 10% by weight or less, about 5% by weight or less, about 3% by weight or less, about 2% by weight or less, It may be included in an amount of about 1% by weight or less, or may not be included.
본 개시의 일 측면에 있어서, 식품 조성물은 전지분유 및/또는 과즙분말을 추가로 포함할 수 있다. 본 개시에서 전지분유 및/또는 과즙 분말은 약 5 내지 20 중량%로 포함되거나, 포함되지 않을 수 있으며, 식품 조성물의 맛과 향을 개선할 수 있다.In one aspect of the present disclosure, the food composition may further include whole milk powder and/or fruit juice powder. In the present disclosure, whole milk powder and/or fruit juice powder may or may not be included in an amount of about 5 to 20% by weight, and may improve the taste and aroma of the food composition.
본 개시의 일 측면에 있어서, 식품 조성물은 맛을 개선하고 산도를 조절하기 위해 구연산 및/또는 DL-사과산을 추가로 포함할 수 있다. 본 개시에서 구연산 및/또는 DL-사과산은 약 10 내지 20 중량%로 포함될 수 있으며, 약 10 중량% 이하, 약 5 중량% 이하, 약 3 중량% 이하, 약 2 중량% 이하, 약 1 중량% 이하로 포함되거나, 포함되지 않을 수 있다. In one aspect of the present disclosure, the food composition may further include citric acid and/or DL-malic acid to improve taste and adjust acidity. In the present disclosure, citric acid and/or DL-malic acid may be included in an amount of about 10 to 20% by weight, up to about 10% by weight, up to about 5% by weight, up to about 3% by weight, up to about 2% by weight, about 1% by weight. It may or may not be included below.
본 개시의 식품 조성물은 기능성 식품(functional food), 영양 보조제(nutritional supplement), 건강식품(health food) 등의 모든 형태의 식품에 대한 조성물을 포함한다. 또한, 본 개시의 식품 조성물은 소비자가 산제, 과립제 또는 분말 형태 그대로 섭취하거나 물 등의 용매에 타서 섭취할 수 있다.The food composition of the present disclosure includes compositions for all types of foods, such as functional foods, nutritional supplements, and health foods. In addition, the food composition of the present disclosure can be consumed by consumers in the form of powder, granules, or powder, or mixed in a solvent such as water.
본 개시의 일 측면에 있어서, 본 개시에 따른 식품 조성물을 포함하는 건강기능식품에 관한 것일 수 있으며, 본 개시의 건강기능식품은 당업계에 공지된 통상적인 방법에 따라 다양한 형태로 제조할 수 있다.In one aspect of the present disclosure, it may relate to a health functional food containing a food composition according to the present disclosure, and the health functional food of the present disclosure may be manufactured in various forms according to conventional methods known in the art. .
본 개시의 일 측면에 있어서, 식품 조성물은 그 외 첨가제를 추가로 포함할 수 있다. 본 개시에서 용어 "첨가제"란 식품에 보조적으로 첨가될 수 있는 식품보조첨가제를 의미하며, 건강기능식품을 제조하는데 첨가되는 것으로서 당업자가 적절히 선택하여 사용할 수 있다. 첨가제의 예로는 착향제, 산화방지제, 보존제, 착색제 등이 사용될 수 있으나, 이에 제한되는 것은 아니다.In one aspect of the present disclosure, the food composition may further include other additives. In this disclosure, the term "additive" refers to a food supplement that can be added to food, and can be appropriately selected and used by those skilled in the art as it is added to manufacture health functional foods. Examples of additives include flavoring agents, antioxidants, preservatives, colorants, etc., but are not limited thereto.
본 개시는 일 측면에서 있어서, 액상 또는 오일 형태의 천연향료를 포함하는 코팅 조성물을 제조하는 제1 단계 및 기능성 원료 분말에 상기 제1 단계의 코팅 조성물을 분사 건조하여 코팅하는 제2 단계를 포함하는 식품 조성물의 제조 방법에 관한 것일 수 있다.In one aspect, the present disclosure includes a first step of manufacturing a coating composition containing a natural fragrance in liquid or oil form and a second step of coating the functional raw material powder by spraying and drying the coating composition of the first step. It may relate to a method of manufacturing a food composition.
본 개시에서 위 제2 단계의 분사 건조는 유동층 코팅기를 이용하여 이루어지는 것일 수 있다.In the present disclosure, the spray drying in the second step may be performed using a fluid bed coater.
본 개시에서 액상 또는 오일 형태의 천연향료를 포함하는 코팅 조성물은 천연향료와 정제수 또는 주정과 적절한 비율로 배합하여 제조될 수 있다. In the present disclosure, a coating composition containing natural fragrance in liquid or oil form can be prepared by mixing natural fragrance and purified water or alcohol in an appropriate ratio.
본 개시에서 액상 형태의 천연향료를 포함하는 코팅 조성물은 예를 들어, 천연향료 약 5 내지 약 40 중량%, 약 5 내지 약 30 중량%, 약 5 내지 약 20 중량% 또는 약 10 내지 약 15 중량%와 정제수 약 50 내지 약 90 중량%, 약 50 내지 약 80 중량%, 약 60 내지 약 70 중량%를 포함할 수 있다.In the present disclosure, the coating composition comprising natural fragrance in liquid form may include, for example, about 5 to about 40% by weight, about 5 to about 30% by weight, about 5 to about 20% by weight, or about 10 to about 15% by weight of natural fragrance. % and purified water may include about 50 to about 90% by weight, about 50 to about 80% by weight, and about 60 to about 70% by weight.
본 개시에서 오일 형태의 천연향료를 포함하는 코팅 조성물은 예를 들어, 천연향료 약 0.5 내지 약 50 중량%, 약 0.5 내지 약 40 중량%, 약 0.5 내지 약 30 중량%, 약 1 내지 약 20 중량% 또는 약 5 내지 약 15 중량%와 주정 약 50 내지 약 95.5 중량%, 약 60 내지 약 95 중량%, 약 70 내지 약 90 중량% 또는 약 75 내지 약 90 중량%를 포함할 수 있다. 본 개시에서 주정은 당 또는 다당류에서 최종적으로 에탄올과 이산화탄소를 생성하는 주정발효에 의해 제조되는 알코올(에탄올)로서, 천연 용매에 해당한다. 따라서, 본 개시의 주정은 석유 또는 석탄에서 화학합성으로 제조되는 일반적으로 사용되는 에탄올과 달리 친환경적으로 인체에 전혀 무해한 것이다.In the present disclosure, the coating composition containing natural fragrance in oil form is, for example, about 0.5 to about 50% by weight, about 0.5 to about 40% by weight, about 0.5 to about 30% by weight, about 1 to about 20% by weight of natural fragrance. % or about 5 to about 15% by weight and about 50 to about 95.5% by weight, about 60 to about 95% by weight, about 70 to about 90% by weight, or about 75 to about 90% by weight of alcohol. In the present disclosure, alcohol is alcohol (ethanol) produced by alcohol fermentation that ultimately produces ethanol and carbon dioxide from sugars or polysaccharides, and corresponds to a natural solvent. Therefore, the alcohol of the present disclosure is environmentally friendly and completely harmless to the human body, unlike commonly used ethanol produced by chemical synthesis from petroleum or coal.
본 개시의 일 측면에 있어서, 본 개시의 식품 조성물의 제조 방법은 천연향료가 식품 조성물의 전체 중량에서 약 0.01 내지 약 10 중량%, 약 0.5 내지 약 8 중량%, 약 1 내지 약 7 중량%, 약 2 내지 약 6 중량% 또는 약 3 내지 약 5 중량%로 포함되도록 기능성 원료 분말에 상기 제1 단계의 코팅 조성물을 분사 건조하는 것을 포함할 수 있다. In one aspect of the present disclosure, the method for producing the food composition of the present disclosure includes natural flavoring in an amount of about 0.01 to about 10% by weight, about 0.5 to about 8% by weight, about 1 to about 7% by weight, based on the total weight of the food composition. It may include spraying and drying the coating composition of the first step on the functional raw material powder to include about 2 to about 6% by weight or about 3 to about 5% by weight.
본 개시의 제조 방법에 의해 제조되는 식품 조성물은, 기능성 원료를 식품 조성물의 전체 중량에서 약 0.01 내지 약 99.9 중량%, 약 1 내지 약 99 중량%, 약 5 내지 약 95 중량%, 약 8 내지 약 90 중량% 약 10 내지 약 80 중량%, 약 20 내지 약 80 중량%, 약 30 내지 약 75중량%, 약 40 내지 약 75 중량%, 약 45 내지 약 70 중량% 또는 약 45 내지 약 65 중량%로 포함할 수 있다.The food composition prepared by the production method of the present disclosure contains functional raw materials in an amount of about 0.01 to about 99.9% by weight, about 1 to about 99% by weight, about 5 to about 95% by weight, and about 8 to about 8% by weight of the total weight of the food composition. 90% by weight about 10 to about 80% by weight, about 20 to about 80% by weight, about 30 to about 75% by weight, about 40 to about 75% by weight, about 45 to about 70% by weight or about 45 to about 65% by weight. It can be included as .
본 개시에서 유동층 코팅기를 사용한 분사 건조 방법은 기류를 이용하여 물질의 유동층을 형성하고 형성된 유동층에 액체를 분무하는 방법으로 균일한 코팅과 건조를 동시에 수행함으로써 분립체를 입자간의 부착, 응집을 통해 과립을 형성하는 방법이다. 종래 사용되는 분말 형태로 가공된 천연향료는 액상 또는 오일 형태의 천연향료와 부형제를 호모믹서에 투입하고, 교반, 가열 및 용해한 뒤 건조하여 얻어지나, 본 개시에서는 분말 형태로의 추가 가공 없이 액상 또는 오일 형태의 천연향료를 포함하여 제조된 코팅 조성물로 기능성 원료를 바로 코팅함으로써, 천연향료를 분말화 하는 추가 공정을 줄이고 추가 공정 과정에 따른 천연향료의 향 손실을 방지할 수 있다.In the present disclosure, the spray drying method using a fluidized bed coater is a method of forming a fluidized layer of material using airflow and spraying liquid into the formed fluidized layer, thereby performing uniform coating and drying at the same time, thereby converting the powder into granules through adhesion and agglomeration between particles. It is a method of forming. Conventionally used natural fragrances processed into powder form are obtained by putting natural fragrances and excipients in liquid or oil form into a homomixer, stirring, heating, dissolving, and then drying, but in the present disclosure, liquid or oil form natural fragrances and excipients are added to a homomixer, stirred, heated, and dissolved, and then dried. By directly coating the functional raw material with a coating composition prepared including natural fragrance in oil form, the additional process of powdering the natural fragrance can be reduced and loss of flavor of the natural fragrance due to the additional process can be prevented.
본 개시에서 유동층 코팅기를 이용한 분사 건조 방법으로 기능성 원료 분말을 천연향료로 코팅하는 방법은 기능성 원료 분말을 유동층 코팅기에 투입하는 단계, 천연 향료를 포함하는 코팅 조성물을 제조하여 기능성 원료 분말에 분사하는 단계, 기능성 원료 분말에 천연 향료를 포함하는 코팅 조성물로 코팅하는 단계 및 코팅된 기능성 원료 분말을 건조하는 단계를 포함할 수 있다. 구체적으로, 본 개시에 있어서 코팅하고자 하는 기능성 원료 분말을 유동층 코팅기 내에 투입한 후 이를 지속적으로 유동화하면서, 천연향료를 포함하는 코팅 조성물을 특정한 유입/유출 온도, 액체 분사 속도 및 시간, 탑 또는 바텀 스프레이 방식 등의 조건 하에서 분무함으로써 분말을 코팅한다. 이때 유동층 코팅의 상세한 조건은 본 개시의 목적을 손상시키지 않는 범위 내에서 적절히 설정될 수 있다.In the present disclosure, a method of coating a functional raw material powder with a natural fragrance using a spray drying method using a fluidized bed coater includes the steps of introducing the functional raw material powder into the fluidized bed coater, preparing a coating composition containing a natural fragrance, and spraying it on the functional raw material powder. , It may include the step of coating the functional raw material powder with a coating composition containing a natural fragrance, and the step of drying the coated functional raw material powder. Specifically, in the present disclosure, the functional raw material powder to be coated is introduced into a fluidized bed coater and then continuously fluidized, and the coating composition containing natural fragrance is applied at a specific inlet/outflow temperature, liquid spray speed and time, top or bottom spray. The powder is coated by spraying under conditions such as anti-corrosion. At this time, detailed conditions of fluid bed coating can be appropriately set within a range that does not impair the purpose of the present disclosure.
본 개시의 일 측면에 있어서, 유동층 코팅기의 공기 유입 온도는 약 45 내지 약 75℃이고 공기 배출 온도는 약 30 내지 약 60℃일 수 있다. 본 개시에서, 유동층 코팅기를 사용한 기능성 원료의 천연향료로의 코팅은, 기존의 유동층 코팅기 사용 조건에 비해 상대적으로 저온에서 진행되므로 열에 의한 천연향료의 향 손실을 막을 수 있고, 이에 따라 우수한 향과 맛을 갖는 기능성 원료를 포함하는 식품 조성물을 제조할 수 있다.In one aspect of the present disclosure, the air inlet temperature of the fluidized bed coater may be about 45 to about 75°C and the air discharge temperature may be about 30 to about 60°C. In the present disclosure, the coating of functional raw materials with natural flavors using a fluidized bed coater is carried out at a relatively low temperature compared to the conditions of using a conventional fluidized bed coater, so that loss of flavor of natural flavors due to heat can be prevented, resulting in excellent aroma and taste. A food composition containing functional raw materials having can be manufactured.
본 개시의 일 측면에 있어서, 유동층 코팅기의 용액(조성물) 투입 조건은 약 100 내지 약 300 rpm이고, 용액 분사 시간은 약 5 내지 약 40초이며, 건조 시간은 약 1 내지 약 30초일 수 있다.In one aspect of the present disclosure, the solution (composition) input conditions of the fluidized bed coater may be about 100 to about 300 rpm, the solution injection time may be about 5 to about 40 seconds, and the drying time may be about 1 to about 30 seconds.
본 개시의 일 측면에 있어서, 기능성 원료 분말의 코팅에 사용되는 액상 또는 오일 형태의 천연향료를 포함하는 코팅 조성물은 바인더 약 5 내지 약 20 중량%, 약 10 내지 약 20 중량% 또는 약 13 내지 약 18 중량%를 추가로 포함되거나, 포함되지 않을 수 있다. 본 개시에서 바인더는 유동층 코팅시 분말 코팅물에 흡착되어 분말 입자 크기를 키워주며 용해 속도 및 물성에 영향을 미치는 중요한 인자로서, 당류 또는 당알콜이 사용될 수 있으나, 이에 제한되는 것은 아니다. 예를 들어 당류로서는 단당류, 이당류, 다당류, 특히 포도당, 과당, 갈락토오스, 말토스, 수크로오스, 락토오스, 올리고당, 덱스트린, 사이클로덱스트린 등이 사용될 수 있으며, 당알콜로서는 에리스리톨, 자일리톨, 소르비톨, 말티톨 등이 사용될 수 있다.In one aspect of the present disclosure, the coating composition containing natural fragrance in liquid or oil form used for coating the functional raw material powder contains about 5 to about 20% by weight, about 10 to about 20% by weight, or about 13 to about 13 to about 13% by weight of binder. An additional 18% by weight may or may not be included. In the present disclosure, the binder is adsorbed to the powder coating during fluid bed coating, increases the powder particle size, and is an important factor affecting the dissolution rate and physical properties. Sugars or sugar alcohols may be used, but are not limited thereto. For example, monosaccharides, disaccharides, polysaccharides, especially glucose, fructose, galactose, maltose, sucrose, lactose, oligosaccharides, dextrins, cyclodextrins, etc. can be used as sugars, and erythritol, xylitol, sorbitol, maltitol, etc. can be used as sugar alcohols. there is.
본 개시의 일 측면에 따른 식품 조성물 및 그의 제조방법은, 액상 또는 오일 형태의 천연향료를 직접 사용함으로써 천연향료에 부형제를 추가하여 분말화하는 추가 공정 과정이 필요하지 않으므로, 추가 공정에 따른 향 손실이나 소비자의 부형제의 섭취를 줄일 수 있으며, 바람직하지 않은 부형제 섭취에 따른 부작용의 위험을 피할 수 있다.The food composition and its manufacturing method according to one aspect of the present disclosure do not require an additional process of adding excipients to the natural flavor and powdering it by directly using natural flavor in liquid or oil form, so there is no loss of flavor due to the additional process. However, consumers can reduce their intake of excipients and avoid the risk of side effects due to ingestion of undesirable excipients.
또한, 분말 형태로 가공하여 사용할 수 있는 천연향료의 종류는 매우 제한적이고 원하는 향을 갖는 식품 조성물을 제조하기 위해서는 다량의 분말을 첨가하여야 했으나, 본 개시의 식품 조성물 및 그의 제조방법에 의하면 액상 또는 오일 형태의 천연향료를 분말화하지 않고 직접 사용할 수 있으므로 다양한 천연향료를 식품 조성물에 적용하여 소비자들의 다양한 기호를 충족시킬 수 있고, 소량으로도 우수한 향을 갖는 식품 조성물을 제공할 수 있어, 식품 조성물을 포함하는 건강기능식품의 최종 부피 및 하루에 섭취하여야 하는 함량을 감소시킬 수 있다.In addition, the types of natural flavorings that can be processed and used in powder form are very limited, and a large amount of powder must be added to produce a food composition with the desired flavor. However, according to the food composition and its manufacturing method of the present disclosure, it can be used in a liquid or oil form. Since natural flavors can be used directly without being powdered, various natural flavors can be applied to food compositions to satisfy the diverse tastes of consumers, and food compositions with excellent flavor can be provided even in small quantities. It is possible to reduce the final volume of the health functional food included and the amount that must be consumed per day.
이러한 효과로 인해, 본 개시의 식품 조성물은 우수한 맛과 향을 갖는 제품을 제공하여 남녀노소 모두의 기호를 충족하면서도 다양한 기능성 원료를 쉽고 건강하게 섭취할 수 있으므로 기존 제품들의 단점을 크게 개선한 것이다.Due to these effects, the food composition of the present disclosure provides a product with excellent taste and aroma, satisfying the tastes of people of all ages and genders, while allowing easy and healthy consumption of various functional ingredients, greatly improving the shortcomings of existing products.
도 1은 단백질 분말을 유동층 코팅기를 사용하여 액상 또는 오일 형태의 천연향료를 포함하는 코팅 조성물로 코팅하는 공정의 예인 공정 다이아그램이다. Figure 1 is a process diagram showing an example of a process for coating protein powder with a coating composition containing natural fragrance in liquid or oil form using a fluid bed coater.
이하, 실시예 및 시험예를 들어 본 개시의 구성 및 효과를 보다 구체적으로 설명한다. 그러나 이들 실시예 및 시험예는 본 개시에 대한 이해를 돕기 위해 예시의 목적으로만 제공된 것일 뿐 본 개시의 범주 및 범위가 하기 예에 의해 제한되는 것은 아니다.Hereinafter, the configuration and effects of the present disclosure will be described in more detail through examples and test examples. However, these examples and test examples are provided only for illustrative purposes to aid understanding of the present disclosure, and the scope and scope of the present disclosure are not limited by the examples below.
실시예 1 내지 4 액상 형태의 천연향료를 포함하는 코팅 조성물로 코팅된 단백질 분말 원료를 포함하는 식품 조성물의 제조Examples 1 to 4 Preparation of a food composition containing protein powder raw materials coated with a coating composition containing natural flavoring in liquid form
천연향료 물질(천연바나나향; BAWON), 정제수 및 바인더(자일리톨; DANISCO)를 아래 표 1의 함량에 따라 칭량하여 혼합 탱크 내에서 교반을 통해 천연향료를 포함하는 액상 형태의 코팅 조성물을 제조하였다.Natural flavoring material (natural banana flavor; BAWON), purified water, and binder (xylitol; DANISCO) were weighed according to the contents in Table 1 below and stirred in a mixing tank to prepare a liquid coating composition containing natural flavoring.
| 성분ingredient | 실시예 1Example 1 | 실시예 2Example 2 | 실시예 3Example 3 | 실시예 4Example 4 |
| 천연향료 물질natural flavoring substances | 1.9%1.9% | 3.7%3.7% | 7.4%7.4% | 14.8%14.8% |
| 정제수Purified water | 82.7%82.7% | 80.9%80.9% | 77.2%77.2% | 69.8%69.8% |
| 바인더bookbinder | 15.4%15.4% | 15.4%15.4% | 15.4%15.4% | 15.4%15.4% |
유동층 코팅기(Top-down spraying; Yenchen)에 단백질 분말 원료로서 유청단백(HILMAR)을 투입하고, 액상 형태의 천연향료를 포함하는 코팅 조성물을 사용하여 아래 표 2의 분사조건에서 유청단백의 유동층 코팅을 진행하였다. 천연향료의 코팅 후 분사 조건과 동일한 온도에서 건조하였다. Whey protein (HILMAR) as a protein powder raw material is added to a fluid bed coating machine (Top-down spraying; Yenchen), and a coating composition containing natural flavoring in liquid form is used to perform fluid bed coating of whey protein under the spraying conditions in Table 2 below. proceeded. After coating with natural fragrance, it was dried at the same temperature as the spraying conditions.
| 분사 조건spraying conditions | |
| 공기 투입 온도air input temperature | 60℃60℃ |
| 공기 배출 온도air exhaust temperature | 40℃40℃ |
| 액투입조건Liquid injection conditions | 100 rpm100 rpm |
| 분사시간spray time | 30초30 seconds |
| 중간건조Medium dry | 10초10 seconds |
천연향료를 포함하는 코팅 조성물로 코팅된 단백질 분말 원료를 전지분유, 감미료(자일리톨; DANISCO, 효소처리스테비아; 대평) 및 부형제(말토덱스트린; 대상)와 아래 표 3의 함량으로 배합하여, 단백질 원료를 포함하는 분말 형태의 식품 조성물 실시예 1 내지 4를 제조하였다. 대조군으로서, 비교예 1은 액상 형태의 천연향료로 코팅되지 않은 단백질 분말 원료에 분말 형태로 가공된 천연향료(천연바나나향분말; BAWON)를 사용하였다.Protein powder raw materials coated with a coating composition containing natural flavoring are mixed with whole milk powder, sweetener (xylitol; DANISCO, enzyme-treated stevia; Daepyeong) and excipients (maltodextrin; Daesang) in the amounts shown in Table 3 below to obtain protein raw materials. Examples 1 to 4 of food compositions in powder form containing As a control, Comparative Example 1 used natural flavor (natural banana flavor powder; BAWON) processed into powder form on protein powder raw materials that were not coated with natural flavor in liquid form.
| 성분(중량%)Ingredients (% by weight) | 비교예 1Comparative Example 1 | 실시예 1Example 1 | 실시예 2Example 2 | 실시예 3Example 3 | 실시예 4Example 4 |
| 유청단백whey protein | 50.0%50.0% | 50.0%50.0% | 50.0%50.0% | 50.0%50.0% | 50.0%50.0% |
| 분말 천연향료Powdered natural fragrance | 3.0%3.0% | -- | -- | -- | -- |
| 액상 천연향료Liquid natural fragrance | -- | 0.75%0.75% | 1.5%1.5% | 2.25%2.25% | 3.0%3.0% |
| 전지분유Whole milk powder | 19.5%19.5% | 19.5%19.5% | 19.5%19.5% | 19.5%19.5% | 19.5%19.5% |
| 감미료sweetener | 27.5%27.5% | 27.5%27.5% | 27.5%27.5% | 27.5%27.5% | 27.5%27.5% |
| 부형제excipient | -- | 2.25%2.25% | 1.5%1.5% | 0.75%0.75% | -- |
| 합계Sum | 100%100% | 100%100% | 100%100% | 100%100% | 100%100% |
실시예 5 내지 8 오일 형태의 천연향료를 포함하는 코팅 조성물로 코팅된 단백질 분말 원료를 포함하는 식품 조성물의 제조Examples 5 to 8 Preparation of a food composition containing protein powder raw materials coated with a coating composition containing natural flavoring in the form of oil
천연향료 물질(천연라즈베리향; 진향) 및 주정을 아래 표 4의 함량에 따라 칭량하여 혼합 탱크 내에서 교반을 통해 천연향료를 포함하는 오일 형태의 코팅 조성물을 제조하였다.Natural flavoring substances (natural raspberry flavor; jinhyang) and alcohol were weighed according to the contents in Table 4 below and stirred in a mixing tank to prepare an oil-type coating composition containing natural flavoring.
| 성분ingredient | 실시예 5Example 5 | 실시예 6Example 6 | 실시예 7Example 7 | 실시예 8Example 8 |
| 천연향료 물질natural flavoring substances | 0.5%0.5% | 5.0%5.0% | 25.0%25.0% | 50.0%50.0% |
| 주정spirits | 99.5%99.5% | 95.0%95.0% | 75.0%75.0% | 50.0%50.0% |
유동층 코팅기(Top-down spraying; Yenchen)에 단백질 분말 원료로서 유청단백(Milk Specialities)을 투입하고, 오일 형태의 천연향료를 포함하는 코팅 조성물을 사용하여 실시예 1 내지 4와 동일한 방법으로 유동층 코팅을 진행하였다. Whey protein (Milk Specialties) as a protein powder raw material was added to a fluid bed coating machine (Top-down spraying; Yenchen), and fluid bed coating was performed in the same manner as Examples 1 to 4 using a coating composition containing natural flavoring in the form of oil. proceeded.
오일 형태의 천연향료를 포함하는 코팅 조성물로 코팅된 단백질 분말 원료를 과즙분말(사과과즙분말; 세계에프엘), 구연산(JUNGBUNZLAUER) 감미료(자일리톨; DANISCO, 효소처리스테비아; 대평) 및 부형제(말토덱스트린; 대상)와 아래 표 5의 함량으로 배합하여, 단백질 원료를 포함하는 분말 형태의 식품 조성물 실시예 5 내지 8을 제조하였다. 대조군으로서, 비교예 2는 오일 형태의 천연향료로 코팅되지 않은 단백질 분말 원료에 분말 형태로 가공된 천연향료(천연라즈베리향분말; 진향)를 사용하였다.Protein powder raw materials coated with a coating composition containing natural flavoring in the form of oil are mixed with fruit juice powder (apple juice powder; Segye FL), citric acid (JUNGBUNZLAUER), sweetener (xylitol; DANISCO, enzyme-treated stevia; Daepyeong) and excipients (maltodextrin). ; target) and the contents in Table 5 below were mixed to prepare food composition examples 5 to 8 in powder form containing protein raw materials. As a control, Comparative Example 2 used natural flavoring (natural raspberry flavoring powder; Jinhyang) processed into powder form on protein powder raw materials that were not coated with natural flavoring in the form of oil.
| 성분(중량%)Ingredients (% by weight) | 비교예 2Comparative Example 2 | 실시예 5Example 5 | 실시예 6Example 6 | 실시예 7Example 7 | 실시예 8Example 8 |
| 유청단백whey protein | 50.0%50.0% | 50.0%50.0% | 50.0%50.0% | 50.0%50.0% | 50.0%50.0% |
| 분말 천연향료Powdered natural fragrance | 10.0%10.0% | -- | -- | -- | -- |
| 오일 천연향료Oil Natural Fragrance | -- | 0.1%0.1% | 1.0%1.0% | 5.0%5.0% | 10.0%10.0% |
| 과즙분말fruit juice powder | 6.5%6.5% | 6.5%6.5% | 6.5%6.5% | 6.5%6.5% | 6.5%6.5% |
| 구연산citric acid | 17.0%17.0% | 17.0%17.0% | 17.0%17.0% | 17.0%17.0% | 17.0%17.0% |
| 천연감미료natural sweetener | 16.5%16.5% | 16.5%16.5% | 16.5%16.5% | 16.5%16.5% | 16.5%16.5% |
| 부형제excipient | -- | 9.9%9.9% | 9%9% | 5%5% | -- |
| 합계Sum | 100%100% | 100%100% | 100%100% | 100%100% | 100%100% |
[실험예] 액상 또는 오일 형태의 천연향료를 포함하는 코팅 조성물로 코팅된 단백질 분말 원료를 포함하는 식품 조성물에 대한 관능 평가[Experimental Example] Sensory evaluation of a food composition containing protein powder raw materials coated with a coating composition containing natural flavoring in liquid or oil form
위에서 제조한 각 식품 조성물에 대하여 관능평가를 실시하였고, 그 결과를 아래 표 6 및 7에 나타내었다. 실험은 관능검사 패널 10명으로 하여 액상 형태의 천연향료를 사용한 실시예 1 내지 4 및 비교예 1은 분말 형태의 식품 조성물을 직접 섭취하였고, 오일 형태의 천연향료를 사용한 실시예 5 내지 8 및 비교예 2는 분말 형태의 식품 조성물을 물 200ml에 타서 섭취하였다. 섭취한 후 향과 맛에 대한 기호 정도에 따라 0점에서부터 5점까지 점수를 부여하여 총 합계 후에 평점법으로 계산하였다.Sensory evaluation was conducted on each food composition prepared above, and the results are shown in Tables 6 and 7 below. The experiment was carried out by a sensory test panel of 10 people. Examples 1 to 4 and Comparative Example 1, which used natural flavors in liquid form, directly ingested food compositions in powder form, and Examples 5 to 8 and Comparative Examples, which used natural flavors in oil form, were administered directly. In Example 2, a food composition in powder form was mixed with 200 ml of water and consumed. After ingestion, scores were given from 0 to 5 points depending on the degree of preference for aroma and taste, and the total was calculated using the rating method.
0점: 맛과 향이 먹기 힘들 정도로 좋지 않음0 points: The taste and aroma are not so good that it is difficult to eat.
1점: 맛과 향이 좋지 않음1 point: Taste and aroma are not good
2점: 맛과 향이 약간 좋지 않음2 points: Taste and aroma are slightly poor
3점: 맛과 향이 보통임3 points: Average taste and aroma
4점: 맛과 향이 좋음4 points: Good taste and aroma
5점: 맛과 향이 아주 좋음5 points: Very good taste and aroma
| 비교예 1Comparative Example 1 | 실시예 1Example 1 | 실시예 2Example 2 | 실시예 3Example 3 | 실시예 4Example 4 | |
| 향incense | 3.03.0 | 3.1±0.53.1±0.5 | 3.5±0.53.5±0.5 | 3.9±0.43.9±0.4 | 4.5±0.54.5±0.5 |
| 기호도preference | 2.1±1.32.1±1.3 | 2.6±1.12.6±1.1 | 3.3±0.83.3±0.8 | 3.9±0.73.9±0.7 | 4.6±0.54.6±0.5 |
| 비교예 2Comparative Example 2 | 실시예 5Example 5 | 실시예 6Example 6 | 실시예 7Example 7 | 실시예 8Example 8 | |
| 향incense | 2.52.5 | 2.3±0.32.3±0.3 | 3.0±0.03.0±0.0 | 4.1±0.24.1±0.2 | 5.0±0.25.0±0.2 |
| 기호도preference | 2.4±0.72.4±0.7 | 3.0±1.13.0±1.1 | 3.9±0.83.9±0.8 | 1.7±1.31.7±1.3 | 0.5±0.50.5±0.5 |
상기 표 6 및 7로부터 알 수 있듯이, 본 개시의 일 측면에 따른 액상 또는 오일 형태의 천연향료를 포함하는 코팅 조성물로 코팅된 단백질 분말 원료를 이용할 경우 건강기능식품을 위한 식품 조성물은 맛과 향이 분말 형태의 천연향료를 사용한 경우와 유사하거나 그보다 우수한 것을 확인할 수 있다. 특히, 표 6에서 분말 천연향료를 3 중량% 사용한 비교예 1은 액상 천연향료를 0.75중량% 사용한 실시예 1과 관능 평가 결과가 유사하고, 표 7에서 분말 천연향료를 10 중량% 사용한 비교예 2는 오일 천연향료를 0.1 중량% 사용한 실시예 5와 관능 평가 결과가 유사한 것으로부터, 본 개시의 일 측면에 따른 액상 또는 오일 형태의 천연향료를 포함하는 코팅 조성물로 단백질 원료를 코팅할 경우 적은 양의 천연향료로도 우수한 맛과 향을 구현할 수 있고, 그에 따라 본 개시의 식품 조성물을 포함하는 건강기능식품의 최종 부피 및 하루 섭취량을 줄일 수 있다. As can be seen from Tables 6 and 7 above, when using a protein powder raw material coated with a coating composition containing a natural flavor in liquid or oil form according to an aspect of the present disclosure, the food composition for health functional food has a taste and aroma of powder. It can be confirmed that it is similar to or better than when using natural fragrances. In particular, in Table 6, Comparative Example 1 using 3% by weight of powdered natural flavoring has similar sensory evaluation results to Example 1 using 0.75% by weight of liquid natural flavoring, and Comparative Example 2 using 10% by weight of powdered natural flavoring in Table 7. Since the sensory evaluation results are similar to Example 5 using 0.1% by weight of oil natural flavor, when coating a protein raw material with a coating composition containing natural flavor in liquid or oil form according to one aspect of the present disclosure, a small amount of Excellent taste and aroma can be achieved even with natural flavoring, and thus the final volume and daily intake of health functional food containing the food composition of the present disclosure can be reduced.
이상의 설명으로부터, 본 개시의 속하는 기술분야의 통상의 기술자는 본 개시가 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 이와 관련하여, 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로서 이해해야만 한다. 본 개시의 범위는 상기 상세한 설명보다는 후술하는 특허 청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 개시의 범위에 포함되는 것으로 해석되어야 한다.From the above description, those skilled in the art will be able to understand that the present disclosure can be implemented in other specific forms without changing its technical idea or essential features. In this regard, the embodiments described above should be understood in all respects as illustrative and not restrictive. The scope of the present disclosure should be construed as including the meaning and scope of the patent claims described below rather than the detailed description above, and all changes or modified forms derived from the equivalent concept thereof are included in the scope of the present disclosure.
Claims (13)
- 기능성 원료 분말을 포함하는 식품 조성물로서, 상기 분말은 천연향료를 포함하는 코팅 조성물로 코팅된 것인 식품 조성물.A food composition comprising a functional raw material powder, wherein the powder is coated with a coating composition containing a natural flavor.
- 제1항에 있어서, 코팅은 액상 또는 오일 형태의 천연향료를 포함하는 코팅 조성물을 분사 건조하여 형성된 것인 식품 조성물. The food composition according to claim 1, wherein the coating is formed by spraying and drying a coating composition containing a natural flavor in liquid or oil form.
- 제2항에 있어서, 분사 건조는 유동층 코팅기를 사용하여 이루어진 것인 식품 조성물. The food composition according to claim 2, wherein spray drying is performed using a fluidized bed coater.
- 제1항 내지 제3항 중 어느 한 항에 있어서, 천연향료는 식품 조성물의 전체 중량에서 0.01 내지 10 중량%로 포함되는 것인 식품 조성물. The food composition according to any one of claims 1 to 3, wherein the natural flavor is contained in an amount of 0.01 to 10% by weight based on the total weight of the food composition.
- 제1항 내지 제3항 중 어느 한 항에 있어서, 기능성 원료 분말은 기능성 원료가 단백질, 콜라겐, 가르시니아캄보지아추출물, 식이섬유, 비타민 복합체, 글루코사민, 알로에, 프락토올리고당 및 녹차추출물로 이루어진 군에서 선택되는 적어도 1종의 분말인, 식품 조성물.The method of any one of claims 1 to 3, wherein the functional raw material powder is selected from the group consisting of protein, collagen, garcinia cambogia extract, dietary fiber, vitamin complex, glucosamine, aloe, fructo-oligosaccharide, and green tea extract. A food composition, which is at least one powder that is
- 제1항 내지 제3항 중 어느 한 항에 있어서, 산제, 과립제 또는 분말 형태인, 식품 조성물.The food composition according to any one of claims 1 to 3, which is in the form of powder, granule or powder.
- 제1항 내지 제3항 중 어느 한 항의 식품 조성물을 포함하는 건강기능식품.A health functional food containing the food composition of any one of claims 1 to 3.
- 액상 또는 오일 형태의 천연향료를 포함하는 코팅 조성물을 제조하는 제1 단계; 및A first step of preparing a coating composition containing natural fragrance in liquid or oil form; and기능성 원료 분말에 상기 제1 단계의 코팅 조성물을 분사 건조하여 코팅하는 제2 단계를 포함하는, 식품 조성물의 제조 방법.A method for producing a food composition comprising a second step of coating the functional raw material powder by spraying and drying the coating composition of the first step.
- 제8항에 있어서, 제2 단계의 분사 건조가 유동층 코팅기를 이용하여 이루어지는 것인, 식품 조성물의 제조 방법. The method for producing a food composition according to claim 8, wherein the spray drying in the second step is performed using a fluidized bed coater.
- 제8항 또는 제9항에 있어서, 기능성 원료 분말의 기능성 원료가 단백질, 콜라겐, 가르시니아캄보지아추출물, 식이섬유, 비타민 복합체, 글루코사민, 알로에, 프락토올리고당 및 녹차추출물로 이루어진 군에서 선택되는 적어도 1종의 분말인, 식품 조성물의 제조 방법.The method of claim 8 or 9, wherein the functional raw material of the functional raw material powder is at least one selected from the group consisting of protein, collagen, garcinia cambogia extract, dietary fiber, vitamin complex, glucosamine, aloe, fructooligosaccharide, and green tea extract. Method for producing a food composition, which is a powder of.
- 제8항 또는 제9항에 있어서, 상기 액상 형태의 천연향료를 포함하는 코팅 조성물은 천연향료 5 내지 40 중량% 및 정제수 50 내지 90 중량%를 포함하는 것인, 식품 조성물의 제조 방법.The method of claim 8 or 9, wherein the coating composition containing natural flavoring in liquid form includes 5 to 40% by weight of natural flavoring and 50 to 90% by weight of purified water.
- 제8항 또는 제9항에 있어서, 상기 오일 형태의 천연향료를 포함하는 코팅 조성물은 천연향료 0.5 내지 50 중량% 및 주정 50 내지 95.5 중량%를 포함하는 것인, 식품 조성물의 제조 방법.The method of claim 8 or 9, wherein the coating composition containing natural flavoring in oil form includes 0.5 to 50% by weight of natural flavoring and 50 to 95.5% by weight of alcohol.
- 제8항 또는 제9항에 있어서, 천연향료가 식품 조성물의 전체 중량에서 0.01 내지 10 중량%로 포함되도록 기능성 원료 분말에 상기 제1 단계의 조성물을 분사 건조하는 것인, 식품 조성물의 제조 방법.The method of claim 8 or 9, wherein the composition of the first step is spray-dried on the functional raw material powder so that the natural flavor is included in 0.01 to 10% by weight of the total weight of the food composition.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2022-0060254 | 2022-05-17 | ||
| KR1020220060254A KR20230161549A (en) | 2022-05-17 | 2022-05-17 | Food composition comprising natural flavor coated functional ingredients and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2023224386A1 true WO2023224386A1 (en) | 2023-11-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/KR2023/006689 WO2023224386A1 (en) | 2022-05-17 | 2023-05-17 | Food composition containing functional ingredient powder coated with natural flavor and manufacturing method therefor |
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| Country | Link |
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| KR (1) | KR20230161549A (en) |
| WO (1) | WO2023224386A1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180011508A (en) * | 2016-07-25 | 2018-02-02 | 김형철 | ginseng manufacture |
| US20200107570A1 (en) * | 2017-04-03 | 2020-04-09 | Sensient Colors Llc | Coating composition and method of making and using the same |
| KR20200107809A (en) * | 2019-03-08 | 2020-09-16 | 주식회사 씨에스파마 | Vitamin complex formula coated with xylitol and or Enzymatically Modified Stevia |
| KR20210106138A (en) * | 2020-02-20 | 2021-08-30 | 주식회사 담터에프엔비 | Method for preparing mixed black tea granules, flavored black tea including mixed black tea granules, and a method for preparing the same |
| WO2021170619A1 (en) * | 2020-02-26 | 2021-09-02 | Firmenich Sa | Process for preparing a flavored composition |
-
2022
- 2022-05-17 KR KR1020220060254A patent/KR20230161549A/en unknown
-
2023
- 2023-05-17 WO PCT/KR2023/006689 patent/WO2023224386A1/en unknown
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180011508A (en) * | 2016-07-25 | 2018-02-02 | 김형철 | ginseng manufacture |
| US20200107570A1 (en) * | 2017-04-03 | 2020-04-09 | Sensient Colors Llc | Coating composition and method of making and using the same |
| KR20200107809A (en) * | 2019-03-08 | 2020-09-16 | 주식회사 씨에스파마 | Vitamin complex formula coated with xylitol and or Enzymatically Modified Stevia |
| KR20210106138A (en) * | 2020-02-20 | 2021-08-30 | 주식회사 담터에프엔비 | Method for preparing mixed black tea granules, flavored black tea including mixed black tea granules, and a method for preparing the same |
| WO2021170619A1 (en) * | 2020-02-26 | 2021-09-02 | Firmenich Sa | Process for preparing a flavored composition |
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| KR20230161549A (en) | 2023-11-28 |
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