KR20070091117A - Process for producing food containing plant sterol - Google Patents
Process for producing food containing plant sterol Download PDFInfo
- Publication number
- KR20070091117A KR20070091117A KR1020077011932A KR20077011932A KR20070091117A KR 20070091117 A KR20070091117 A KR 20070091117A KR 1020077011932 A KR1020077011932 A KR 1020077011932A KR 20077011932 A KR20077011932 A KR 20077011932A KR 20070091117 A KR20070091117 A KR 20070091117A
- Authority
- KR
- South Korea
- Prior art keywords
- food
- plant
- emulsifier
- plant sterols
- aqueous liquid
- Prior art date
Links
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Classifications
-
- 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
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Abstract
Description
본 발명은, 식물 스테롤 또는 식물 스타놀을 함유하는 식품의 제조 방법에 관한 것이다. 보다 상세하게는, 본 발명은 식물 스테롤 또는 식물 스타놀의 침전이나 응집이 억제되어 안정하게 분산되어 있고, 보존 안정성이 뛰어난 식품의 제조 방법에 관한 것이다. 또한, 본 발명은 상기 방법으로 제조된 식물 스테롤 또는 식물 스타놀이 안정하게 분산된 식품에 관한 것이다.The present invention relates to a method for producing a food containing plant sterols or plant stanols. In more detail, this invention relates to the manufacturing method of the foodstuff which is stable and disperse | distributed by the suppression of precipitation or aggregation of plant sterol or plant stanol, and excellent in storage stability. The present invention also relates to plant sterols or plant stanols which are prepared by the above method stably dispersed food.
식물 스테롤(피토스테롤(phytosterol)이라고도 한다)은, 식물에 포함되는 여러 가지 스테롤 및 이들 혼합물의 총칭이다. 식물 스테롤로서, 구체적으로는, β-시토스테롤, 스티그마스테롤, 캄페스테롤 및 브라시카스테롤 등이 알려져 있다. 식물 스테롤은, 혈중 콜레스테롤 저하 작용이 있어, 식물 스테롤이나 이의 에스테르를 경구섭취하면, 혈중의 콜레스테롤 레벨이 현저하게 저하되는 것이 밝혀져 있다(Peterson et al., J. Nutir. 50, 1991(1995)).Plant sterols (also called phytosterols) are a generic term for various sterols and mixtures thereof contained in plants. Specific examples of the plant sterols include β-sitosterol, stigmasterol, camphorsterol, brassicasterol and the like. Phytosterols have a blood cholesterol-lowering effect, and when orally ingested plant sterols or esters thereof, blood cholesterol levels are significantly reduced (Peterson et al., J. Nutir . 50, 1991 (1995)). .
이 때문에, 상기 뛰어난 생리작용을 갖는 식물 스테롤을 포함하는 식품, 특 히 섭취가 용이한 음료는, 건강증진의 점에서 유용하다.For this reason, the food containing the plant sterol which has the said outstanding physiological action, especially the drink which is easy to consume is useful from the point of health promotion.
그러나, 식물 스테롤은 유성이기 때문 물에 대한 용해성이 매우 낮고, 또한 결정성이 강하며, 고융점(120∼150℃)을 보인다. 따라서, 물 중에서 결정화되거나 응집되어 침전이나 응집이 발생하기 쉽고, 물에 균일하게 분산되게 하여 안정한 액상물로 제조하기 어렵다.However, since plant sterols are oily, their solubility in water is very low, they are also highly crystalline, and have a high melting point (120 to 150 ° C). Therefore, crystallization or agglomeration in water tends to cause precipitation or agglomeration, and it is difficult to prepare a stable liquid substance by uniformly dispersing in water.
일반적으로, 유성 성분은, 계면활성제를 사용함으로써 수성용매에 안정하게 분산되게 하는 것이 가능하다. 그러나, 식물 스테롤의 경우에는, 계면활성제의 사용만으로 수성용매에 안정하게 분산되게 하는 것이 어렵고, 특히 물에의 분산 용해성을 개선하기 위한 다른 방법이 필요하게 되었다.In general, the oily component can be stably dispersed in an aqueous solvent by using a surfactant. However, in the case of plant sterols, it is difficult to stably disperse in an aqueous solvent only with the use of a surfactant, and in particular, another method for improving dispersion solubility in water is required.
식물 스테롤을 물에 용해시키는 방법에 관해서는, 몇 개의 기술이 제안되었다. 예를 들면, 식물 스테롤, 글리세린 지방산 에스테르 등의 친유성 유화제 및 중쇄지방산 등의 식용유지방을 배합한 유상(油相)과, 친수성 폴리글리세린 지방산 에스테르 및 물로 이루어진 수상(水相)을 혼합 균질화하고, 혼합물 전체에 대한 유화제의 HLB 값을 12 이상으로 하는 방법(일본국 특허공개공보 2002-291442호), 스테롤, HLB 8 미만의 친유성 유화제, 및 상온에서 액상의 유지 등의 분산제를 특정한 비율로 배합하는 방법(일본국 특허공보 6-59164호), 식물 스테롤, 레시틴, 유지, 다가 알코올 및 에탄올을 특정한 비율로 배합해서 수중기름형 유화 조성물이 되게 하는 방법(일본국 특허공개공보 2001-117호)을 들 수 있다.As for the method of dissolving plant sterols in water, several techniques have been proposed. For example, an oil phase containing lipophilic emulsifiers such as plant sterols and glycerin fatty acid esters and edible oil fats such as medium chain fatty acids and a water phase composed of hydrophilic polyglycerol fatty acid esters and water are mixed and homogenized. Formulation method of the HLB value of the emulsifier for the whole mixture to 12 or more (Japanese Patent Laid-Open Publication No. 2002-291442), sterols, lipophilic emulsifiers less than HLB 8, and dispersants such as fat or oil at room temperature in a specific ratio (Japanese Patent Publication No. 6-59164), a method of blending plant sterols, lecithin, fats and oils, polyhydric alcohols and ethanol at a specific ratio to form an oil-in-water emulsion composition (Japanese Patent Laid-Open No. 2001-117) Can be mentioned.
일반적으로, 액체의 분산 질이 액체의 분산매에 미소분산(微小分散)된 상태가 유화(에멀젼)이며, 수성의 분산매에, 분산 질로서 유지, 유성향료, 유성 비타민 류, 또는 유성색소 등의 액상유성물질을 미소분산시키는 기술은 유화 기술로서 널리 식품, 의약품, 화장품 등의 분야에서 이용되고 있다.In general, the state in which the dispersion quality of the liquid is microdispersed in the dispersion medium of the liquid is an emulsion (emulsion), and the aqueous dispersion medium is a liquid such as oils, oils, oils, oils, vitamins or oil pigments as a dispersion. Microdispersion of oily substances is widely used in the fields of food, medicine, and cosmetics as an emulsification technique.
이 유화 기술을 이용해서 식물 스테롤을 수용액 중에 안정화시키는 방법도 검토되고 있다. 예를 들면, 스테롤을 점성의 비히클 중에 분산되게 한 후, 이것을 호모게나이저 등의 기계적 충격력을 이용하여 10㎛ 이상의 크기로 조정하는 방법(일본국 특허공표 2002-535975호), 초경계추출로 스테롤을 추출하여 입자지름 10∼300nm로 하고, 젤라틴 또는 키토산(chitosan)의 보호 콜로이드에서 입자를 안정화시키는 방법(일본국 특허공표 2003-516115호), 식물 스테롤을 시클로덱스트린 등과의 포접물로 제조하는 방법(일본국 특허공표 2002-517418호), 스테롤과, 자당 지방산 에스테르를 병용함으로써, 라멜라 구조체를 형성하는 방법(일본국 특허공개공보 10-231229호), 식물 스테롤과 자당 지방산 에스테르, 솔비탄 지방산 에스테르 및 폴리글리세린 지방산 에스테르로 이루어진 군으로부터 선택된 적어도 하나의 유화제를 60∼200℃로 가열 용융하고, 이후 이 수성용매를 고속으로 교반하는 방법(일본국 특허공표 2004-510420호) 등이 개시되었다. 그러나, 이들 기술은, 식물 스테롤의 수용성 액체 중에 서의 분산 용해성·안정성에 있어 아직 개량의 여지가 있다.The method of stabilizing plant sterol in aqueous solution using this emulsification technique is also examined. For example, the sterol is dispersed in a viscous vehicle, and then adjusted to a size of 10 μm or more using a mechanical impact force such as a homogenizer (Japanese Patent Laid-Open No. 2002-535975), sterol by cemented carbide extraction To extract the particles to a particle diameter of 10 to 300 nm, to stabilize the particles in gelatin or chitosan protective colloid (JP-A-2003-516115), and to prepare plant sterols by inclusion of cyclodextrin and the like. (Japanese Patent Publication No. 2002-517418), a method of forming a lamellar structure by using sterol and sucrose fatty acid ester in combination (Japanese Patent Laid-Open No. 10-231229), plant sterol, sucrose fatty acid ester, sorbitan fatty acid ester And at least one emulsifier selected from the group consisting of polyglycerin fatty acid esters by heating to 60-200 ° C., followed by the aqueous solvent. The method of stirring at high speed (Japanese Patent Publication No. 2004-510420), etc. were disclosed. However, these techniques still have room for improvement in dispersion solubility and stability in water-soluble liquids of plant sterols.
전술한 바와 같이 식물 스테롤은 물에 용해하기 어려운 성분이기 때문에, 물을 포함하는 식품 등에 배합해서 안정한 조성물을 제조하는 것이 곤란하다. 따라서, 종래 식물 스테롤을 함유하는 식품을 제조하기 위해서는, 우선 식물 스테롤을 물에 용해하거나 분산하기 편리한 형태로 제제화하는 것이 필요하였다.As described above, since plant sterol is a component that is difficult to dissolve in water, it is difficult to mix it with a food or the like containing water to produce a stable composition. Therefore, in order to prepare foods containing conventional plant sterols, it was first necessary to formulate plant sterols in a form convenient for dissolving or dispersing in water.
본 발명자들은, 상기 과제를 해결하기 위해서 예의 연구를 거듭한 결과, 식물 스테롤을 미리 제제화하지 않고, 유화제와 함께 식품원료에 첨가하고, 가열 처리를 수행함으로써, 장기간에 걸쳐 식물 스테롤의 결정화, 침전, 및 응집이 억제되어서, 균질 또한 안정한 분산 상태를 유지할 수 있음을 발견하였다. 또한, 이 방법에 따르면, 산성의 식품에 대하여도, 식물 스테롤을 균질 또한 안정한 분산 상태에 유지할 수 있음을 발견하였다. 본 발명은 상기 발견에 근거하여 완성된 것이다.MEANS TO SOLVE THE PROBLEM As a result of earnestly researching in order to solve the said subject, the present inventors did not formulate plant sterol beforehand, but adds it to a food raw material with an emulsifier, and heat-processes, and crystallizes, precipitates, And aggregation was suppressed, so that homogeneity and stable dispersion could be maintained. According to this method, it has also been found that even for acidic foods, the plant sterols can be maintained in a homogeneous and stable dispersion state. The present invention has been completed based on the above findings.
즉, 본 발명은 상기 과제를 해결한 식물 스테롤을 함유하는 식품의 제조 방법으로서, 식품제조공정 중, 식품원료에 유화제와 식물 스테롤을 첨가해 가열 처리하는 공정을 포함하는 방법을 제공한다. 본 발명에서는 하기의 태양이 포함된다.That is, this invention provides the manufacturing method of the food containing the plant sterol which solved the said subject, Comprising: It provides the method including the process of heat-processing adding an emulsifier and a plant sterol to a food raw material in a food manufacturing process. In the present invention, the following aspects are included.
1. HLB 값이 6∼16인 유화제와, 식물 스테롤 및 식물 스타놀로 이루어진 군으로부터 선택된 적어도 1종을 중량비 3:8∼10:1의 배합비로 식품원료에 첨가하고, 110∼200℃로 가열 처리하는 것을 특징으로 하는, 상기 식물 스테롤 또는 식물 스타놀이 안정하게 분산된 식품의 제조 방법.1. Add an emulsifier having a HLB value of 6 to 16, and at least one selected from the group consisting of plant sterols and plant stanols in a food material in a blending ratio of 3: 8 to 10: 1 by weight, and heat-process to 110 to 200 ° C. The plant sterol or plant stanol, characterized in that the production method of stably dispersed food.
2. HLB 값이 6∼16인 유화제와 식물 스테롤 및 식물 스타놀로 이루어진 군으로부터 선택된 적어도 1종을 중량비 3:8∼10:1의 배합비로 식품원료에 첨가하고, 레토르트 살균 또는 UHT 살균을 수행하는 것을 특징으로 하는, 상기 식물 스테롤 또는 식물 스타놀이 안정하게 분산된 식품의 제조 방법.2. At least one selected from the group consisting of emulsifiers having a HLB value of 6 to 16, plant sterols and plant stanols is added to the food raw materials in a compounding ratio of 3: 8 to 10: 1 by weight, and retort sterilization or UHT sterilization is performed. The plant sterol or plant stanol, characterized in that the production method of the food dispersed stably.
3. 유화제가 HLB 10 이상의 자당 지방산 에스테르, 폴리글리세린 지방산 에스테르, 및 솔비탄 산지방산 에스테르로부터 선택된 적어도 하나인 1항 또는 2항에 기재의 식품의 제조 방법.3. The method for producing a food according to item 1 or 2, wherein the emulsifier is at least one selected from sucrose fatty acid ester, polyglycerin fatty acid ester, and sorbitan acid fatty acid ester of HLB 10 or more.
4. HLB 값이 6∼16인 유화제의 식품에의 배합 비율이 0.02∼4중량％인 1항 또는 2항에 기재된 식품의 제조 방법.4. The method for producing a food according to 1 or 2, wherein the blending ratio of the emulsifier having an HLB value of 6 to 16 is 0.02 to 4% by weight.
5. 식물 스테롤 및 식물 스타놀로부터 선택된 적어도 1종의 식품에의 배합 비율이 0.1∼3.2중량％인 1항 또는 2항에 기재된 식품의 제조 방법.5. The method for producing a food according to 1 or 2, wherein a blending ratio of at least one food selected from plant sterols and plant stanols is 0.1 to 3.2 wt%.
6. 식품이 수용성 원료를 포함하는 것인 1항 또는 2항에 기재된 식품의 제조 방법.6. The method for producing a food according to 1 or 2, wherein the food contains a water-soluble raw material.
7. 식품이 수성의 액상식품인 1항 또는 2항에 기재된 식품의 제조 방법.7. The method for producing a food according to 1 or 2, wherein the food is an aqueous liquid food.
8. 식품이 음료인 1항 또는 2항에 기재된 식품의 제조 방법.8. The method for producing a food according to 1 or 2, wherein the food is a drink.
또한, 본 발명은 상기 각항에 기재된 제조 방법에 의해 얻을 수 있는 식물 스테롤 또는 식물 스타놀이 안정하게 분산된 식품을 제공한다. 당해 발명에는 하기의 태양이 포함된다.In addition, the present invention provides foods stably dispersed in plant sterols or plant stanols obtained by the production method described in each section. The present invention includes the following aspects.
9. 1항 내지 8항 중 어느 한 항에 기재된 제조 방법에 의해 조제된 식품.9. Food prepared by the manufacturing method in any one of 1-8.
10. 수용성 원료를 포함하는 것인 9항에 기재된 식품.10. The food according to 9, which contains a water-soluble raw material.
11. 수성의 액상식품인 9항에 기재된 식품.11. The food according to 9, which is an aqueous liquid food.
12. 음료인 9항에 기재된 식품.12. The food according to 9, which is a beverage.
또한, 본 발명은 수성액상제품에 있어서의 식물 스테롤 또는 식물 스타놀의 분산 안정화 방법을 제공한다. 당해 발명에는 하기의 태양이 포함된다.The present invention also provides a method for stabilizing dispersion of plant sterols or plant stanols in an aqueous liquid product. The present invention includes the following aspects.
13. 수성액상제품에 있어서의 식물 스테롤 또는 식물 스타놀의 분산 안정화 방법으로서, HLB 값이 6∼16인 유화제와, 식물 스테롤 및 식물 스타놀로부터 선택된 적어도 1종을 중량비 3:8∼10:1의 배합비로 상기 제품의 원료에 첨가하고, 110∼200℃로 가열 처리하는 것을 특징으로 하는 방법.13. A dispersion stabilization method of plant sterol or plant stanol in an aqueous liquid product, comprising: an emulsifier having an HLB value of 6 to 16 and at least one selected from plant sterol and plant stanol in a weight ratio of 3: 8 to 10: 1. It is added to the raw material of the said product in the compounding ratio of 1, and heat-processes at 110-200 degreeC.
14. 수성액상제품에 있어서의 식물 스테롤 또는 식물 스타놀의 분산 안정화 방법으로서, HLB 값이 6∼16인 유화제와, 식물 스테롤 및 식물 스타놀로부터 선택된 적어도 1종을 중량비 3:8∼10:1의 배합비로 상기 제품의 원료에 첨가하고, 레토르트 살균 또는 UHT 살균을 수행하는 것을 특징으로 하는 방법.14. A method of stabilizing dispersion of plant sterols or plant stanols in an aqueous liquid product, comprising: an emulsifier having an HLB value of 6 to 16, and at least one selected from plant sterols and plant stanols in a weight ratio of 3: 8 to 10: 1. Adding to the raw material of the product at a compounding ratio of, characterized in that to perform retort sterilization or UHT sterilization.
15. 유화제가 HLB 10 이상인 자당 지방산 에스테르, 폴리글리세린 지방산 에스테르, 및 솔비탄 산지방산 에스테르로부터 선택된 적어도 하나인 13항 또는 14항에 기재된 분산 안정화 방법.15. The dispersion stabilization method according to item 13 or 14, wherein the emulsifier is at least one selected from sucrose fatty acid ester, polyglycerin fatty acid ester, and sorbitan acid fatty acid ester having HLB 10 or more.
16. HLB 값 6∼16인 유화제의 수성액상제품에의 배합 비율이 0.02∼4중량％인 13항 또는 14항에 기재된 분산 안정화 방법.16. The dispersion stabilization method according to item 13 or 14, wherein the compounding ratio of the emulsifier having an HLB value of 6 to 16 is 0.02 to 4% by weight.
17. 식물 스테롤 및 식물 스타놀로부터 선택된 적어도 1종의 수성액상제품에의 배합 비율이 0.1∼3.2중량％인 13항 또는 14항에 기재된 분산 안정화 방법.17. The dispersion stabilization method according to item 13 or 14, wherein the mixing ratio of at least one aqueous liquid product selected from plant sterols and plant stanols is 0.1 to 3.2 wt%.
18. 수성액상제품이 식품인 13항 또는 14항에 기재된 분산 안정화 방법.18. The dispersion stabilization method according to item 13 or 14, wherein the aqueous liquid product is food.
19. 수성액상제품이 음료인 13항 또는 14항에 기재된 분산 안정화 방법.19. The dispersion stabilization method according to item 13 or 14, wherein the aqueous liquid product is a beverage.
발명을 실시하기To practice the invention 위한 최선의 형태 Best form for
(1) 식물 스테롤 함유 식품의 제조 방법, 및 상기 방법으로 얻을 수 있는 식품(1) Manufacturing method of food containing plant sterol, and food which can be obtained by said method
본 발명에서 식물 스테롤은, 모든 식물 스테롤(phytosterol)을 제한 없이 포함한다. 예를 들면, β-시토스테롤, 스티그마스테롤, 캄페스테롤, 브라시카스테롤, 찰리노스테롤, 폴리페라스테롤, 크리오나스테롤 및 이들의 이성체를 포함한, 천연 또는 합성물을 들 수 있다. 이들은 1종 단독, 또는 2종 이상의 혼합물 이여도 좋다. 천연 유래의 식물 스테롤은, 예를 들면 대두, 유채씨, 면실, 밀배아, 쌀겨, 참깨 등의 식물 유지로부터 얻을 수 있다.Plant sterols in the present invention include all plant sterols (phytosterol) without limitation. For example, natural or synthetic, including β-sitosterol, stigmasterol, campestrol, brassicasterol, chalinosterol, polyferasterol, cryonasterol and isomers thereof. These may be single 1 type or a mixture of 2 or more types. Naturally derived plant sterols can be obtained, for example, from vegetable fats and oils such as soybean, rapeseed seed, cottonseed, wheat germ, rice bran and sesame.
본 발명에서 사용되는 식물 스타놀(phytostanol)에는, 모든 포화화(수소화) 또는 실질적으로 수소화된 식물 스테롤 및 그 이성체를 포함한, 천연 또는 합성물이 포함된다. 본 발명에서 식물 스타놀은, 상기 식물 스테롤의 대체로서, 혹은 식물 스테롤과 조합시켜서 사용될 수 있다.Phytostanols used in the present invention include natural or synthetic compounds, including all saturated (hydrogenated) or substantially hydrogenated plant sterols and isomers thereof. In the present invention, plant stanol may be used as a substitute for the above plant sterol or in combination with the plant sterol.
식물 스테롤 또는/및 식물 스타놀(식물 스테롤류)을 함유하는 식품에 있어서의 당해 식물 스테롤류의 함량은, 제조하는 식품의 종류에 달려있지만, 일반적으로는 0.1∼3.2중량％、 바람직하게는 0.2∼1.6중량％、더 바람직하게는 0.4∼0.8중량％이다.The content of the plant sterols in the food containing plant sterols and / or plant stanols (plant sterols) is generally 0.1 to 3.2% by weight, preferably 0.2, depending on the type of food to be produced. 1.6 weight%, More preferably, it is 0.4-0.8 weight%.
또한, 본 발명에서 사용되는 식물 스테롤류는, 제제화 등의 사전처리를 수행할 필요없이, 그대로 식품원료로서 사용될 수 있다. 단지, 본 발명은, 제제화된 식물 스테롤류의 사용을 제한하는 것이 아니다. 식품의 제조 조작을 쉽게 하기 위해서, 제제화된 식물 스테롤류를 이용하는 것도 가능하다.In addition, the plant sterols used in the present invention can be used as a food raw material as it is, without having to perform pretreatment such as formulation. However, the present invention does not limit the use of formulated plant sterols. In order to facilitate the manufacturing operation of food, it is also possible to use formulated plant sterols.
본 발명에서 사용될 수 있는 유화제는, 바람직하게는 계면활성효과를 갖는 성분으로 HLB 값이 6∼16인 것이다. 더 바람직하게는 HLB 10 이상의 자당 지방산 에스테르, 폴리글리세린 지방산 에스테르, 및 솔비탄 지방산 에스테르를 예시할 수 있다. 식품의 품질을 손상하지 않는 점으로부터, 이들 유화제는, 카프론산, 카프릴산, 카프린산, 미리스틴산, 팔미트산, 라우린산 또는 스테아린산 등의 포화 지방산의 에스테르인 것이 바람직하다. 본 발명에서는 이들 유화제를 1종 단독으로 사용해도 좋고, 또는 2종 이상을 혼합하여 사용해도 좋다.The emulsifier which can be used in the present invention is preferably a component having a surfactant effect and having an HLB value of 6 to 16. More preferably, sucrose fatty acid ester, polyglycerin fatty acid ester, and sorbitan fatty acid ester of HLB 10 or more can be exemplified. These emulsifiers are preferably esters of saturated fatty acids such as caproic acid, caprylic acid, caprinic acid, myristic acid, palmitic acid, lauric acid or stearic acid from the viewpoint of not impairing the quality of food. In this invention, these emulsifiers may be used individually by 1 type, or may mix and use 2 or more types.
상기 유화제의 배합량은, 식품 100중량％ 중 0.02∼4중량％、 바람직하게는 0.05∼2중량％、더 바람직하게는 0.1∼1중량％이다. 유화제의 배합량이 극단적으로 적어지면, 유화 안정 효과를 충분히 얻을 수 없고, 배합량이 극단적으로 많아지면 유화제 특유의 풍미가 식품에 영향을 끼치기 때문에 바람직하지 못하다.The compounding quantity of the said emulsifier is 0.02-4 weight% in 100 weight% of foods, Preferably it is 0.05-2 weight%, More preferably, it is 0.1-1 weight%. If the blending amount of the emulsifier is extremely low, the emulsion stabilization effect cannot be sufficiently obtained. If the blending amount is extremely large, the flavor peculiar to the emulsifier affects food, which is not preferable.
본 발명에 따른 식품의 제조 방법에서는, 상기 유화제와 식물 스테롤류의 배합 비율을 중량비로 3:8∼10:1의 범위가 되도록 첨가한다. 바람직하게는 3:7∼5:1이며, 더 바람직하게는 1:2∼2:1이다.In the manufacturing method of the foodstuff which concerns on this invention, the compounding ratio of the said emulsifier and plant sterols is added so that it may become a range of 3: 8-10: 1 by weight ratio. Preferably it is 3: 7-5: 1, More preferably, it is 1: 2-2: 1.
또한, 본 발명의 효과를 손상하지 않는 범위에서, 상기 유화제(HLB 값이 6∼16)에 더해서, 통상적으로 알려져 있는 다른 유화제를 1종 이상 병행할 수 있다. 예를 들면, 첨가되는 유화제로서, 글리세린 초산 지방산 에스테르, 글리세린 유산 지방산 에스테르, 글리세린 호박산 지방산 에스테르, 글리세린 구연산 지방산 에스테르, 글리세린 디아세틸 주석산 지방산 에스테르, 폴리글리세린 지방산 에스테르, 폴리글리세린 축합 리시놀레인산 에스테르 등의 글리세린 지방산 에스테르; 자당 지방산 에스테르, 솔비탄 지방산 에스테르, 프로필렌 글라이콜 지방산 에스테르, 스테아로일 유산 칼슘, 회화나무 사포닌, 키라야 추출물, 효소처리 레시틴, 효소분해 레시틴, 스핑고지질, 담즙분말, 대맥 껍데기가죽 추출물, 효소처리 대두 사포닌, 대두 사포닌, 토마토 당지질, 유카·폼 추출물, 식물 레시틴, 난황 레시틴, 분별 레시틴, 체 종자 사포닌, 비트 사포닌, 폴리솔비톨류(폴리솔비톨 20, 40, 60, 65, 80), 아라비아검, 크산틴검, 트래거캔스검, 구아검, 제란검, 로커스트빈검, 카라기난, 및 대두 다당류 등의 수용성 다당류를 들 수 있다.Moreover, in the range which does not impair the effect of this invention, in addition to the said emulsifier (HLB value 6-16), one or more other commonly known emulsifiers can be used together. For example, as an emulsifier to be added, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, polyglycerin fatty acid ester, polyglycerol condensed ricinoleic acid ester and the like Glycerin fatty acid esters; Sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl lactic acid calcium, saponin saponin, chiraya extract, enzymatically treated lecithin, enzymatically digested lecithin, sphingolipids, bile powder, hemp skin extract, Enzyme Treatment Soybean Saponin, Soybean Saponin, Tomato Glycolipid, Yucca Form Extract, Plant Lecithin, Egg Yolk Lecithin, Fractional Lecithin, Seed Saponin, Beet Saponin, Polysorbitol (Polysorbitol 20, 40, 60, 65, 80), Arabia Water-soluble polysaccharides such as gum, xanthine gum, tragacanth gum, guar gum, geranium gum, locust bean gum, carrageenan, and soybean polysaccharide.
또한, 유화제와 식물 스테롤류의 식품원료에의 첨가 방법이나 그 순서는 특별히 제한되지 않는다. 예를 들면, 미리 유화제를 첨가한 식품원료에 식물 스테롤류를 첨가해 분산시키는 방법, 유화제와 식물 스테롤류를 동시에 식품원료에 첨가하는 방법, 또는 유화제와 식물 스테롤류를 임의의 방법에 의해 미리 제제화한 것을 식품원료에 첨가하는 방법 중 어느 방법을 이용하여도 좋다.In addition, the method of adding the emulsifier and the plant sterols to the food raw materials and the order thereof are not particularly limited. For example, a method of adding and dispersing plant sterols to food ingredients to which emulsifiers have been added in advance, adding emulsifiers and plant sterols simultaneously to food ingredients, or preparing emulsifiers and plant sterols in advance by any method. You may use any of the methods of adding what was added to the food raw material.
또한, 본 발명에 관계되는 식품의 제조 방법은, 상기한 바와 같이 식품원료에 유화제와 식물 스테롤류를 배합하여 조제한 혼합물을, 110∼200℃로 가열 처리하는 공정을 포함한다. 이렇게 함으로써 식품 중의 식물 스테롤은 가열에 의해 용해되고, 입자지름 10㎛ 이하의 미립자로 제조하는 것이 가능해 진다. 그리고, 이 미립자는 냉각 후에도 식품 중에 안정하게 분산되고, 장기간에 걸쳐 응집이나 침전이 없는 식물 스테롤을 안정하게 함유한 식품을 간편하게 제조하는 것이 가능해 진다. 한편, 본 발명의 제조 방법에 있어서의 가열 처리에는, 식품의 일반적인 제조공정에 있어서 살균 목적으로 수행되는 가열 처리가 포함된다. 상기 가열 처리(살균 처리)로서는, 바람직하게는 레토르트 살균 처리, 및 UHT 살균처리를 들 수 있다.Moreover, the manufacturing method of the foodstuff which concerns on this invention includes the process of heat-processing the mixture which mix | blended and prepared the emulsifier and plant sterols in the foodstuff raw material as mentioned above. By doing so, the plant sterols in the food are dissolved by heating, and it is possible to produce fine particles having a particle diameter of 10 µm or less. Then, the fine particles are stably dispersed in the food even after cooling, and it is possible to easily prepare a food containing the plant sterol stably without aggregation or precipitation over a long period of time. In addition, the heat processing in the manufacturing method of this invention includes the heat processing performed for the purpose of sterilization in the general manufacturing process of food. As said heat processing (sterilization process), Retort sterilization process and UHT sterilization process are mentioned preferably.
여기에서 레토르트 살균은, 내열성 포자형성균의 멸균을 목적으로 한 처리이며, 통상 100℃를 초과하는 고압솥(autoclave, 레토르트 장치)을 이용하여, 식품의 중심부 온도가 120℃가 될때까지 4분간 가열하거나, 또는 이것과 동등 이상의 효력을 발휘하는 방법을 이용하여 수행된다.Here, retort sterilization is a treatment for the purpose of sterilization of heat resistant spore-forming bacteria, and is usually heated for 4 minutes until the central temperature of the foodstuff reaches 120 ° C by using an autoclave (retort apparatus) exceeding 100 ° C. Or using a method that is equivalent to or greater than this.
또한, UHT 살균은, 초고온(Ultra High Temperature) 살균을 의미하고, 보통 120∼150℃ 정도의 고온으로 가열함으로써 수행된다.In addition, UHT sterilization means ultra high temperature sterilization, and is usually performed by heating to a high temperature of about 120 to 150 ° C.
UHT 살균 방법으로서, 일반적으로 간접가열 방법과 직접가열 방법이 알려져 있다. 간접가열 방법에는, 플레이트식 열교환법, 튜블러식 열교환법, 및 스크래핑식(scraping- type) 열교환법 등이 있다. 플레이트식 열교환법에서 사용되는 UHT 살균기 플레이트는, UHT 살균기의 열교환부에 사용되어 있는 물결형 또는 반구 요철을 가지는 플레이트일 수 있고, 식품분야에서 사용되는 것을 널리 이용할 수 있다. 한편, 직접 가열 방법에는, 살균 대상제품 중에 가압 증기를 주입하는 방식(Injection type)과, 증기가 충만한 용기 중에 살균 대상제품을 분사하는 방식(Infusion type)이 있다. 본 발명에서는, 간접가열 방법 및 직접 가열 방법 중 어느 것을 이용하여도 되고, 제조하는 식품에 따라 적당하게 선택하면 좋다. 예를 들면, 음료를 제조하는 경우에는 간접가열 방식에 해당하는 플레이트식 열교환법을 이용할 수 있다.As the UHT sterilization method, indirect heating methods and direct heating methods are generally known. Indirect heating methods include plate heat exchange methods, tubular heat exchange methods, and scraping-type heat exchange methods. The UHT sterilizer plate used in the plate heat exchange method may be a plate having wavy or hemispherical irregularities used in the heat exchange part of the UHT sterilizer, and may be widely used in the food field. On the other hand, the direct heating method includes a method of injecting pressurized steam into a sterilized product (Injection type) and a method of spraying a sterilized product into a container filled with steam (Infusion type). In the present invention, any of an indirect heating method and a direct heating method may be used, and may be appropriately selected depending on the food to be produced. For example, when preparing a beverage it may be used a plate heat exchange method corresponding to the indirect heating method.
본 발명의 제조 방법에서 이용하는 가열온도와 시간은, 제조하는 식품의 종류나 사용하는 가열 처리의 종류에 따라 다르다. 상기 가열온도와 시간은, F값에 의해 정할 수도 있다.The heating temperature and time used by the manufacturing method of this invention depend on the kind of food to manufacture and the kind of heat processing to be used. The said heating temperature and time can also be determined by F value.
F값은, 일정 온도에 있어서 일정수의 미생물을 사멸시키는데 필요한 가열 시간(분)으로부터 산출되어, 식품의 가열살균 효과를 표시하는 지표로서 사용되었다.통상 250°F(121℃)에 있어서의 미생물의 가열치사 시간을 의미하고, 다음 식으로 계산된다.The F value was calculated from the heating time (minutes) required to kill a certain number of microorganisms at a constant temperature and was used as an index indicating the heat sterilization effect of the food. Microorganisms at 250 ° F. (121 ° C.) Means the heating lethal time, and is calculated by the following equation.
τ: 온도 T에 있어서의 가열치사 시간τ: Heating mortality time at temperature T
Z: 가열치사 시간이나 치사율의 1/10 또는 10배의 변화에 대응하는 가열온도(°F)의 변화량Z: amount of change in heating temperature (° F) corresponding to a change in heating lethal time or 1/10 or 10 times the lethality rate
T: 살균 온도(°F)T: Sterilization Temperature (° F)
t: 피살균물의 온도(°F)t: temperature of the sterilized product (° F)
예를 들면, 보툴리누스균(botulinus bacillus)은 120℃에서 4분간으로 사멸하므로, F값은 4가 된다. F값 4와 동등한 살균 조건은, 상기 식으로 110℃에서는 36분간, 130℃에서는 30초가 되는 것 같이, 가열온도에 따라 가열 시간이 변화된다.For example, Botulinus bacillus dies at 120 ° C. for 4 minutes, so the F value becomes 4. The sterilization conditions equivalent to the F value 4 change the heating time depending on the heating temperature, such as 36 minutes at 110 ° C and 30 seconds at 130 ° C.
밀크 커피나 밀크 티 등의 우유 성분을 함유하는 약산성 우유 음료의 경우, F값이 50∼60이 되도록 레토르트 살균이나 UHT 살균이 적용된다. 본 발명에 있어서도, 제조하는 식품에 따라 F값을 설정하고, 당해 F값에 의하여 가열 처리의 온도와 시간을 설정할 수 있다. 예를 들면, 가열 처리로서 UHT 살균처리를 이용하여 음료를 제조할 경우, 가열온도와 시간으로서, 120℃ 10초의 조건을 들 수 있다.For mildly acidic milk beverages containing milk components such as milk coffee or milk tea, retort sterilization or UHT sterilization is applied so that the F value is 50 to 60. Also in this invention, F value can be set according to the food to manufacture, and the temperature and time of heat processing can be set by this F value. For example, when manufacturing a drink using UHT sterilization as a heat processing, the conditions of 120 degreeC 10 second are mentioned as heating temperature and time.
본 발명에서 대상으로 하는 식품은, 식물 스테롤류를 포함하는 식품이면 특별하게 제한되지 않는다. 바람직하게는, 수용성의 원재료를 포함하는 식품, 특히 액상식품이다. 액상식품으로서 더욱 바람직하게는, 수용성의 원재료를 포함하고, 이의 제조공정 중에 살균 등의 가열 처리가 이루어진 음료이다. 예를 들면, 두유, 비타민·미네랄 음료, 우유, 가공유, 우유 음료, 유산균 음료, 유제품, 발효유, 산성 음료, 중성 음료, 커피, 커피 음료, 커피 함유 청량음료, 홍차, 홍차 음료, 홍차 함유 청량음료, 우롱차, 녹차, 유청 음료, 탄산 음료, 과실 음료, 과즙 음료, 과즙 함유 음료, 과즙 함유 청량음료, 과즙 함유 탄산음료, 맥주 또는 칵테일 츄하이(혼합 소주) 등의 알코올음료, 영양 드링크 등의 건강음료, 니어워터, 스포츠 드링크, 드링크 요구르트, 셰이크 음료 등을 예시할 수 있다. 이들 음료 중, 바람직 하게는, 오렌지 주스 등의 과즙음료, 과즙 함유 음료, 과즙 함유 청량음료, 및 과즙 함유 탄산음료 등의 과즙관련 음료; 커피, 커피 음료, 및 커피 함유 청량음료 등의 커피 관련 음료; 홍차, 홍차음료, 및 홍차 함유 청량음료 등의 홍차관련 음료 등의 기호 음료이다.The food targeted in the present invention is not particularly limited as long as it is a food containing plant sterols. Preferably, it is a food containing a water-soluble raw material, especially a liquid food. More preferably, the liquid food is a beverage containing a water-soluble raw material and subjected to heat treatment such as sterilization during its manufacturing process. For example, soy milk, vitamins and mineral drinks, milk, processed milk, milk drinks, lactic acid bacteria drinks, dairy products, fermented milk, acidic drinks, neutral drinks, coffee, coffee drinks, coffee-containing soft drinks, black tea, black tea drinks, black tea-containing soft drinks , Oolong tea, green tea, whey beverages, carbonated drinks, fruit drinks, fruit drinks, fruit juice drinks, fruit juice soft drinks, fruit juices, carbonated drinks, alcoholic beverages such as beer or cocktail Chuhai, mixed drinks, etc. Healthy drinks, near water, sports drinks, drink yogurt, shake drinks, and the like can be exemplified. Among these drinks, Juice-related beverages, such as juice drinks, such as orange juice, a juice containing drink, a juice containing soft drink, and a juice containing carbonated drink; Coffee-related beverages such as coffee, coffee beverages, and coffee-containing soft drinks; It is a favorite drink, such as black tea-related drinks, such as black tea, black tea drink, and black tea containing soft drink.
또한, 본 발명에서 대상으로 삼는 식품에는, 음료 이외에도, 수용성의 원료를 포함하여 가열 처리를 거쳐서 제조되는 식품, 예를 들면 빵, 비스켓, 캔디 등의 빵·과자류; 젤리, 푸딩이나 요구르트 등의 디저트류; 소스, 드레싱, 국물 등의 조미료; 햄 등의 가공 식품; 마가린, 스프레드, 쇼트닝 등의 유지가공 식품; 스튜, 수프, 카레 등의 식품도 포함된다. 또한, 본 발명을 이용해서 의약품 조성물, 예를 들면 물약, 주사제, 점적제, 시럽제, 크림, 연고, 로션 등을 제조할 수 있다.In addition to foods, foods to be used in the present invention include foods produced by heat treatment including water-soluble raw materials, for example, breads and cookies such as breads, biscuits, and candy; Desserts such as jelly, pudding and yogurt; Seasonings such as sauces, dressings and broths; Processed foods such as ham; Processed foods such as margarine, spreads and shortenings; Foods such as stew, soup, and curry are also included. In addition, the present invention can be used to prepare pharmaceutical compositions such as potions, injections, drops, syrups, creams, ointments, lotions and the like.
상기 기재한 본 발명의 제조 방법에서 제조된 식품, 특히 수용성 원료로부터 제조되는 액상식품은, 식물 스테롤류의 결정화, 응집 및 침전이 유의에 억제되어서, 식품 중에 식물 스테롤류가 안정하게 분산되어 있기 때문에, 보존 안정성에 뛰어난 특징을 갖고 있다.The food prepared by the above-described production method of the present invention, in particular, the liquid food prepared from a water-soluble raw material, is significantly inhibited in crystallization, aggregation and precipitation of plant sterols, and thus the plant sterols are stably dispersed in the food. It has excellent characteristics in storage stability.
(2) 수성액상 제품에 있어서의 식물 (2) Plants in aqueous liquid products 스테롤류의Sterolic 분산 안정화 방법 Dispersion Stabilization Method
본 발명은, 수성액상제품에 있어서의 식물 스테롤 또는 식물 스타놀의 분산 안정화 방법을 제공한다. 당해 방법은, 상기 (1)에 기재된 식품의 제조 방법을 따르고, HLB값이 6∼16인 유화제와, 식물 스테롤 및 식물 스타놀로부터 선택된 적어도 1종을 중량비 3:8∼10:1의 배합비로 수성제품 원료에 첨가하고, 가열 처리를 수 행함으로써 이루어질 수 있다.The present invention provides a method for stabilizing dispersion of plant sterols or plant stanols in an aqueous liquid product. The said method follows the manufacturing method of the foodstuff of said (1), At least 1 sort (s) selected from the emulsifier whose HLB value is 6-16, plant sterol, and plant stanol is mix | blended in the ratio of 3: 8-10: 1 by weight ratio. It can be made by adding to an aqueous product raw material and performing heat treatment.
여기에서 대상으로 삼는 식물 스테롤과 식물 스타놀, 및 분산 안정화에 사용되는 유화제의 종류나, 그 사용 비율도 또한 상기 (1)에 기재된 바와 같다. 가열 처리는 통상 110∼200℃의 온도조건에서 수행될 수 있다. 가열 처리로서 레토르트 살균 또는 UHT 살균을 수행할 수 있다.The types of plant sterols, plant stanols and emulsifiers used for dispersion stabilization and the ratio of their use are also as described in (1) above. Heat treatment can be carried out usually at a temperature of 110 ~ 200 ℃. Retort sterilization or UHT sterilization can be performed as the heat treatment.
본 발명의 방법이 대상으로 삼는 수성액상 제품은, 수용성이고 액상인 것이라면 특별히 제한되지 않는다. 예를 들면, 물약, 주사제, 점적제, 시럽제, 드링크제, 분무액 또는 로션 등의 형태를 갖는 의약품; 구강세정액이나 물치약(water dentifrice) 등의 액상형태를 갖는 의약 부외품; 화장수, 유액, 로션, 또는 스프레이 등의 액상형태를 갖는 화장료; 각종 음료나 소스, 드레싱이나 국물 등의 조미료 등의 액상형태를 갖는 식품을 예시할 수 있다. 바람직하게는 식품, 특히 음료이다. 여기에서 음료의 종류도 상기 (1)에 기재된 바와 같다. 바람직하게는 과즙음료, 과즙 함유 음료, 과즙 함유 청량음료, 및 과즙 함유 탄산음료 등의 과즙관련 음료; 커피, 커피 음료, 및 커피 함유 청량음료 등의 커피 관련 음료; 홍차, 홍차음료, 및 홍차 함유 청량음료 등의 홍차관련 음료와 같은 기호 음료이다.The aqueous liquid product targeted by the method of the present invention is not particularly limited as long as it is water-soluble and liquid. For example, medicines in the form of potions, injections, drops, syrups, drinks, sprays or lotions; Quasi-drugs having a liquid form, such as mouthwash or water dentifrice; Cosmetics having a liquid form such as lotion, emulsion, lotion, or spray; Various beverages, foods which have liquid form, such as seasonings, such as a sauce, dressing, and broth, can be illustrated. Preferably food, in particular beverage. Here, the kind of drink is also as described in said (1). Juice-related beverages such as fruit juices, fruit juice-containing drinks, fruit juice-containing soft drinks, and fruit juice-containing carbonated drinks; Coffee-related beverages such as coffee, coffee beverages, and coffee-containing soft drinks; It is a favorite drink, such as black tea-related drinks, such as black tea, black tea drink, and black tea containing soft drink.
본 발명의 방법에 따르면, 수성액상 제품에 포함되는 식물 스테롤류의 결정화, 응집 및 침전을 유의하게 억제하고, 당해 제품 내에 식물 스테롤류가 안정하게 분산되게 할 수 있으며, 보존 안정성에서 뛰어난 수성액상 제품을 제공할 수 있다.According to the method of the present invention, it is possible to significantly inhibit the crystallization, aggregation and precipitation of the plant sterols contained in the aqueous liquid product, to stably disperse the plant sterols in the product, and to provide an aqueous liquid product excellent in storage stability. Can be provided.
이하, 본 발명의 내용을 이하의 실시예를 이용하여 구체적으로 설명하지만, 본 발명은 이들에 의해 한정되는 것은 아니다. 또한, 특별한 기재가 없는 한 「부 」는, 「중량부」를 의미하는 것이다. 또한, 하기의 실시예에 있어서 식물 스테롤로서, 융점 130℃의 식물 스테롤(β 시토스테롤, 스티그마스테롤, 브라시카스테롤, 및 캄페스테롤의 혼합물)(Cargill사 제품)을 이용했다.EMBODIMENT OF THE INVENTION Hereinafter, although the content of this invention is demonstrated concretely using a following example, this invention is not limited by these. In addition, "part" means a "weight part" unless there is particular notice. In the examples below, plant sterols (a mixture of β-sitosterol, stigmasterol, brassicasterol, and camphorsterol) (manufactured by Cargill) having a melting point of 130 ° C were used as plant sterols.
<< 실험예Experimental Example 1> 1>
시작예Start example (( 試作例試 作 例 ) 1) One
다음의 제조 방법에 근거하여 오렌지 주스를 제조했다.Orange juice was manufactured based on the following manufacturing method.
물 90부에 오렌지 5배 농축 혼탁 과즙 10부, 분말식물 스테롤(원체) 0.3부, HLB 12의 폴리글리세린 스테아르산 에스테르 0.15부를 혼합하고, 85℃에서 10분간 가열 용해했다. 이 용해액을 120℃에서 10초간, UHT 살균처리한 후, 80℃까지 냉각하고, 페트병에 충전하여 냉각했다(실시품 1).10 parts of orange 5-fold concentrated turbid juice, 0.3 parts of powdered plant sterol (element), and 0.15 parts of polyglycerol stearic acid ester of HLB 12 were mixed in 90 parts of water, and the mixture was heated and dissolved at 85 ° C for 10 minutes. After dissolving this solution for 10 seconds at 120 degreeC for UHT sterilization, it cooled to 80 degreeC, filled into a PET bottle, and cooled (Example 1).
시작예Start example 2 2
시작예 1에 있어서의 HLB 12의 폴리글리세린 스테아르산 에스테르 0.3부를, HLB 12의 폴리글리세린 스테아르산 에스테르 0.1부로 변경한 것 이외는, 시작예 1과 같은 방법으로 오렌지 주스를 제조했다(비교품 1).An orange juice was produced in the same manner as in Example 1, except that 0.3 part of the polyglycerol stearic acid ester of HLB 12 in Starting Example 1 was changed to 0.1 part of the polyglycerol stearic acid ester of HLB 12 (Comparative Product 1). .
시작예Start example 3 3
시작예 1에 있어서의 UHT 살균의 처리 조건을 120℃ 10초에서 130℃ 10초로 변경한 것 이외는, 시작예 1과 같은 방법으로 오렌지 주스를 제조했다(실시품 2).The orange juice was manufactured by the method similar to the starting example 1 except having changed the processing conditions of UHT sterilization in the starting example 1 from 120 degreeC 10 second to 130 degreeC 10 second (Example 2).
시작예Start example 4 4
시작예 1에 있어서의 UHT 살균의 처리 조건을 120℃ 10초에서 110℃ 10초로 변경한 이외는, 시작예 1과 같은 방법으로 오렌지 주스를 제조했다(실시품 3).The orange juice was manufactured by the method similar to the starting example 1 except having changed the processing conditions of UHT sterilization in the starting example 1 from 120 degreeC 10 second to 110 degreeC 10 second (Example 3).
시작예Start example 5 5
시작예 1에서 수행한 UHT 살균처리(120℃ 10초)를 90℃ 10분간의 가열살균처리에 변경한 것 이외는, 시작예 1과 같은 방법으로 오렌지 주스를 제조했다(비교 품 2).An orange juice was prepared in the same manner as in Start Example 1, except that the UHT sterilization treatment (120 ° C. 10 seconds) performed in Start Example 1 was changed to heat sterilization treatment at 90 ° C. for 10 minutes (Comparative Product 2).
시작예Start example 6 6
시작예 1에 있어서의 UHT 살균처리를 수행하지 않고, 85℃로 10분간 가열 용해한 용해액을 그대로 통에 충전한 후, 125℃에서 10분간 레토르트 살균을 수행한 거 이외는, 시작예 1과 같은 방법으로 오렌지 주스를 제조했다(실시품 4).The UHT sterilization treatment was not carried out in the starting example 1, and the solution was heated and dissolved at 85 ° C. for 10 minutes in a container, and then retort sterilization was performed at 125 ° C. for 10 minutes. Orange juice was prepared by the method (Example 4).
상기 각 시작예에서 얻을 수 있었던 실시품 1∼4, 및 비교품 1∼2의 오렌지 주스에 대해서, 조제 직후, 25℃로 1개월, 3개월, 및 6개월 보존 후의 외관(응집, 침전의 발생 상황)을 관찰했다. 그 결과를 표 1에 나타내었다.The orange juices of Examples 1 to 4 and Comparative Products 1 and 2 obtained in each of the above starting examples, the appearance after aggregation for 1 month, 3 months, and 6 months storage at 25 ° C. immediately after preparation (aggregation and occurrence of precipitation) Situation). The results are shown in Table 1.
<결과><Result>
식물 스테롤 0.3부에 대하여, 유화제를 0.15부의 비율로 배합한 실시품 1은, 25℃로 6개월 보존 후에도 식물 스테롤의 침전이나 응집이 생기지 않고, 식물 스테롤이 안정하게 분산되어 보존 안정성에서 뛰어난 오렌지 주스였다. 또한, UHT 살균을 레토르트 살균으로 변경해도(실시품 4), 가열온도를 식물 스테롤의 융점 부근의 125℃(융점 -5℃)로 설정함으로써 25℃에서 6개월 보존한 후라도 식물 스테롤의 침전이나 응집을 보이지 않아, 식물 스테롤이 안정하게 분산된 오렌지 주스를 얻을 수 있었다.Example 1, in which the emulsifier is mixed at a ratio of 0.15 parts with respect to 0.3 parts of plant sterols, does not cause precipitation or agglomeration of plant sterols even after 6 months storage at 25 ° C., and the orange juice excellent in storage stability due to stable dispersion of plant sterols. It was. Further, even if the UHT sterilization was changed to retort sterilization (Example 4), the heating temperature was set to 125 ° C (melting point -5 ° C) near the melting point of the plant sterol, so that the plant sterols could be precipitated or aggregated even after 6 months of storage at 25 ° C. It did not show, it was possible to obtain a orange juice stably dispersed in plant sterols.
한편, 식물 스테롤 0.3부에 대하여 유화제의 첨가량을 0.1부로 감소한 비교 물품 1에서는, 조제 직후부터 응집이나 침전을 보였다.On the other hand, the comparative article 1 which reduced the addition amount of an emulsifier to 0.1 part with respect to 0.3 part of plant sterols showed aggregation and precipitation immediately after preparation.
가열온도를 식물 스테롤의 융점(130℃)으로 내림에 따라서 식물 스테롤의 분산 안정성은 저하되는 경향이 있지만, 「융점 -20℃」에 해당하는 110℃ 조건에서의 가열 처리에서는, 적어도 1개월간은 분산 안정성이 유지되었다(실시품 3). 그러나, 융점으로부터 상당히 낮은 온도조건(90℃ 10분간)에서의 가열살균처리(비교 품 2)에서는, 조제 직후부터 응집이나 침전이 발생하고, 보존 안정성에 있어 좋지 않은 오렌지 주스가 되었다.As the heating temperature is lowered to the melting point of the plant sterol (130 ° C.), the dispersion stability of the plant sterol tends to be lowered. However, in the heat treatment at 110 ° C. corresponding to the melting point of −20 ° C., the dispersion is dispersed for at least one month. Stability was maintained (Example 3). However, in the heat sterilization treatment (Comparative Product 2) under a considerably low temperature condition (90 ° C. for 10 minutes) from the melting point, aggregation and sedimentation occurred immediately after preparation, resulting in an orange juice which is poor in storage stability.
<< 실험예Experimental Example 2> 2>
시작예Start example 7 7
다음의 제조 방법에 근거하여 커피 음료를 제조했다.The coffee beverage was manufactured based on the following manufacturing method.
물 90부에 커피 5배 농축 추출물 10부, 분말식물 스테롤 0.8부, HLB 12의 자당 스테아르산 에스테르 0.3부를 혼합하고, 85℃로 10분간 가열 용해했다. 이 용해액을 120℃에서 10초간 UHT 살균한 후, 90℃까지 냉각하고, 스틸 통에 충전해 냉각했다(실시품 5).10 parts of coffee 5-fold concentrated extract, 0.8 parts of powdered plant sterols, and 0.3 parts of sucrose stearic acid ester of HLB 12 were mixed in 90 parts of water, and the mixture was dissolved by heating at 85 ° C for 10 minutes. The solution was UHT sterilized at 120 ° C for 10 seconds, cooled to 90 ° C, filled into a steel barrel, and cooled (Example 5).
시작예Start example 8 8
시작예 7에 있어서의 HLB 12의 자당 스테아르산 에스테르 0.3부를, HLB 12의 자당 스테아르산 에스테르 0.1부로 변경한 것 이외는, 시작예 7과 같은 방법으로 커피 음료를 제조했다(비교품 3).A coffee beverage was produced in the same manner as in Example 7 except that 0.3 part of sucrose stearic acid ester of HLB 12 in Starting Example 7 was changed to 0.1 part of sucrose stearic acid ester in HLB 12 (Comparative Product 3).
시작예Start example 9 9
시작예 7에 있어서의 UHT 살균의 처리 조건을 120℃ 10초에서 130℃ 10초로 변경한 것 이외는, 시작예 7과 같은 방법으로 커피 음료를 제조했다(실시품 6).A coffee beverage was produced in the same manner as in Example 7 except that the treatment conditions for UHT sterilization in the start example 7 were changed from 120 ° C. 10 seconds to 130 ° C. 10 seconds (Example 6).
시작예Start example 10 10
시작예 7에 있어서의 UHT 살균의 처리 조건을 120℃ 10초에서 110℃ 10초로 변경한 것 이외는, 시작예 7과 같은 방법으로 커피 음료를 제조했다(실시품 7).A coffee beverage was produced in the same manner as in Example 7, except that the treatment conditions for UHT sterilization in Start Example 7 were changed from 120 ° C 10 seconds to 110 ° C 10 seconds (Example 7).
시작예Start example 11 11
시작예 7에서 수행한 UHT 살균처리(120℃ 10초)를, 90℃ 10분간의 가열살균처리로 변경한 것 이외는, 시작예 7과 같은 방법으로 커피 음료를 제조했다(비교 품 4).A coffee beverage was produced in the same manner as in Example 7 except that the UHT sterilization treatment (120 ° C. 10 seconds) performed in the starting example 7 was changed to heat sterilization treatment at 90 ° C. for 10 minutes (comparative product 4).
시작예Start example 12 12
시작예 7에 있어서의 UHT 살균처리를 수행하지 않고, 85℃로 10분간 가열 용해한 용해액을 그대로 통에 충전한 후, 125℃로 10분간 레토르트 살균을 수행한 것 이외는, 시작예 7과 같은 방법으로 커피 음료를 제조했다(실시품 8).After performing the UHT sterilization treatment in the starting example 7 without filling the barrel with the dissolving solution heated at 85 ° C. for 10 minutes, the retort sterilization was carried out at 125 ° C. for 10 minutes. A coffee beverage was produced by the method (Example 8).
상기 각 시작예에서 얻을 수 있었던 실시품 5∼8, 및 비교품 3∼4의 커피 음료에 대해서, 조제 직후, 25℃로 1개월, 3개월, 및 6개월 보존 후의 외관(응집, 침전의 발생 상황)을 관찰했다. 그 결과를 표 2에 나타내었다.Appearances (agglomeration, generation of precipitates) after storage for 1 month, 3 months, and 6 months at 25 ° C. immediately after preparation for coffee products of Examples 5 to 8 and Comparative Products 3 to 4 obtained in the respective start examples. Situation). The results are shown in Table 2.
<결과><Result>
식물 스테롤 0.8부에 대하여 유화제를 0.3부의 비율로 배합한 실시품 5는, 25℃로 6개월 보존한 후라도 식물 스테롤의 침전이나 응집 등이 생기지 않고, 식물 스테롤이 안정하게 분산되어 있어, 보존 안정성에서 뛰어난 커피 음료이었다. 또한, UHT 살균을 레토르트 살균으로 변경한 실시품 8에 있어서도, 가열온도를 식물 스테롤의 융점에 가까운 125℃(융점 -5℃)로 변경함으로써 식물 스테롤이 안정하게 분산된 안정한 커피 음료를 얻을 수 있었다.In Example 5, in which the emulsifier was blended at a ratio of 0.3 parts to 0.8 parts of plant sterols, even after storage at 25 ° C. for 6 months, precipitation or aggregation of plant sterols did not occur, and plant sterols were stably dispersed. It was an excellent coffee drink. In addition, in Example 8 in which UHT sterilization was changed to retort sterilization, a stable coffee beverage in which plant sterols were stably dispersed was obtained by changing the heating temperature to 125 ° C. (melting point −5 ° C.) close to the melting point of plant sterols. .
한편, 식물 스테롤 0.8부에 대하여 유화제의 첨가량을 0.1부로 줄인 비교품 3에서는, 조제 직후부터 응집이나 침전이 발생했다.On the other hand, in the comparative product 3 which reduced the addition amount of an emulsifier to 0.1 part with respect to 0.8 part of plant sterols, aggregation and precipitation generate | occur | produced immediately after preparation.
가열온도를 식물 스테롤의 융점(130℃)으로 내림에 따라서 식물 스테롤의 분산 안정성은 저하되는 경향이 있지만, 「융점 -20℃」에 해당하는 110℃ 조건에서의 가열 처리에서는, 적어도 1개월간은 분산 안정성이 유지되었다(실시품 7). 그러나, 융점으로부터 상당히 낮은 온도조건(90℃ 10분간)에서의 가열살균처리(비교품 4)에서는, 조제 직후부터 응집이나 침전이 발생하고, 보존 안정성이 좋지 않은 커피 음료가 되었다.As the heating temperature is lowered to the melting point of the plant sterol (130 ° C.), the dispersion stability of the plant sterol tends to be lowered. However, in the heat treatment at 110 ° C. corresponding to the melting point of −20 ° C., the dispersion is dispersed for at least one month. Stability was maintained (Example 7). However, in the heat sterilization treatment (comparative article 4) under a considerably low temperature condition (90 DEG C for 10 minutes) from the melting point, agglomeration and precipitation occurred immediately after preparation, resulting in a coffee beverage having poor storage stability.
본 발명의 방법에 의하면, 수난용성으로 인하여 취급이 곤란했던 식물 스테롤이나 식물 스타놀(이하, 양자를 구별하지 않고 포괄적으로 「식물 스테롤류」라고 한다)을 미리 제제화할 필요없이, 유화제와 함께 직접 식품원료에 첨가하고, 가 열 처리함으로써 결정화나 응집이 유의하게 억제되어서 응집이나 침전이 장기적으로 발생하지 않는, 분산 안정성에 있어 뛰어난 식물 스테롤류 함유 식품을 제공하는 것이 가능해진다. 본 발명의 방법은, 종류나 성질상, 살균 처리를 필요로 하는 식품에 대해서는, 살균 처리 전에 식품원료에 식물 스테롤류와 유화제를 배합해 두는 것만으로 용이하게 실시할 수 있으며, 경제성 및 공업성의 점에서도 유용한 방법이다.According to the method of the present invention, the plant sterols and plant stanols (hereinafter, collectively referred to as "plant sterols" without distinguishing between them), which are difficult to handle due to poor water solubility, are not directly formulated, but directly with an emulsifier. By adding it to a food raw material and heat-processing, it becomes possible to provide the food containing plant sterols excellent in dispersion stability which crystallization and aggregation are suppressed significantly and aggregation and precipitation do not arise in the long term. The method of the present invention can be easily carried out for foods requiring sterilization treatment in terms of type and property by simply mixing plant sterols and emulsifiers in the food raw materials before sterilization treatment. This is also a useful way.
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| CN101611739B (en) * | 2008-06-26 | 2012-07-25 | 内蒙古伊利实业集团股份有限公司 | Phytosterol containing low-fat or defatted liquid milk and method for producing same |
| CL2009000409A1 (en) * | 2009-02-23 | 2009-05-04 | Rojas Alejandro Markovits | Process to obtain a dispersion of solid phytosterols in water. |
| JP5077461B2 (en) * | 2010-06-07 | 2012-11-21 | 不二製油株式会社 | Reduced-fat soy milk and soybean emulsified composition, and production method thereof |
| JP5724972B2 (en) * | 2010-06-07 | 2015-05-27 | 不二製油株式会社 | Reduced-fat soy protein material and production method thereof |
| JP5879756B2 (en) * | 2011-06-07 | 2016-03-08 | 不二製油株式会社 | Egg white substitute composition and egg white substitute food using the same |
| CN103596442B (en) | 2011-06-07 | 2016-06-08 | 不二制油株式会社 | Lipopenicillinase soybean protein material is containing from the new purposes in the diet product of soybean material |
| WO2013089025A1 (en) * | 2011-12-12 | 2013-06-20 | 不二製油株式会社 | Concentrated soya bean protein material |
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| JP6253201B2 (en) * | 2012-11-19 | 2017-12-27 | 理研ビタミン株式会社 | Milk ingredient-containing beverage emulsifier |
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