Manufacturing method of protein beverage using ultre-high pressure steilization technology

Abstract

The present invention relates to a method for manufacturing a protein beverage using ultra-high pressure sterilization technology. More specifically, the method comprises: a raw material mixing step of mixing milk, boiled pumpkin, almond milk, natural sweetener, isolated soy protein, kale, almond powder, crushed almonds, and additives; a nutrient component mixing step of mixing and stirring a nutrient component into the mixture prepared through the raw material mixing step; an ultra-high pressure sterilization step of sterilizing the mixture containing the nutrient component mixed through the nutrient component mixing step using ultra-high pressure; and a rapid freezing step of rapidly freezing the mixture sterilized through the ultra-high pressure sterilization step. The protein beverage produced through the above process has excellent palatability and is rich in nutrients. Furthermore, because ultra-high pressure sterilization technology is applied, the destruction of nutrients such as protein is minimized, and the sugar content is low, thereby exhibiting an effect that promotes the health of the consumer.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing a protein beverage using ultra-high pressure sterilization technology, and more specifically, to a method for manufacturing a protein beverage using ultra-high pressure sterilization technology that not only has excellent palatability and is rich in nutrients, but also minimizes the destruction of nutrients such as protein and has a low sugar content by applying ultra-high pressure sterilization technology, thereby promoting the health of the consumer. Background Technology

[0003] Protein is one of the three major nutrients that maintains life activities by constituting enzymes, hormones, and antibodies within the body, and forms body tissues such as muscles. As such, protein is an important organic substance that constitutes the body and participates in reactions and energy metabolism within the body. Recently, the demand for protein intake has been increasing, and accordingly, its forms are diversifying into powders, beverages, and the like.

[0004] However, in the process of converting proteins into beverages, there were problems such as the proteins being susceptible to denaturation due to temperature and pH, changes in appearance due to aggregation and precipitation, and the development of a bitter taste, which made sensory difficulties difficult.

[0005] In order to resolve the above problems, conventional methods were limited to developing products that are refrigerated for several weeks using HTST (high temperature short time method) and UHT (ultra-high temperature sterilization) sterilization methods that maintain high heat for several seconds to tens of seconds, or products that are aseptically filled after UHT sterilization and distributed at room temperature for several months.

[0006] However, there was a problem in that various nutrients contained in protein drinks were destroyed when undergoing a sterilization process using high-temperature heat as described above.

[0007] In addition, conventional protein drinks contained excessive amounts of sugar to enhance palatability, which had the problem of adversely affecting the health of consumers if consumed in large quantities over a long period. Prior art literature

[0009] Korean Patent Registration No. 10-1656570 (September 5, 2016) Korean Patent Registration No. 10-2603696 (November 14, 2023) The problem to be solved

[0010] The objective of the present invention is to provide a method for manufacturing a protein beverage using ultra-high pressure sterilization technology, and more specifically, to provide a method for manufacturing a protein beverage using ultra-high pressure sterilization technology that not only has excellent palatability and is rich in nutrients, but also minimizes the destruction of nutrients such as protein and has a low sugar content by applying ultra-high pressure sterilization technology, thereby promoting the health of the consumer. means of solving the problem

[0012] This can be achieved by providing a method for manufacturing a protein beverage using ultra-high pressure sterilization technology, characterized by comprising: a raw material mixing step of mixing milk, boiled pumpkin, almond milk, natural sweetener, isolated soy protein, kale, almond powder, crushed almonds, and additives according to the present invention; a nutritional component mixing step of mixing and stirring nutritional components into the mixture prepared through the raw material mixing step; an ultra-high pressure sterilization step of sterilizing the mixture mixed with nutritional components through the nutritional component mixing step at a temperature of 30 to 35°C and a pressure of 3000 to 5000 Bar for 1 to 3 minutes; and a rapid freezing step of rapidly freezing the mixture sterilized through the ultra-high pressure sterilization step, wherein the additives consist of one or more selected from the group consisting of oat milk, pineapple, kiwi, apple juice, pear juice, and mango, and the nutritional components consist of vitamin C, vitamin B2, vitamin B3, calcium, iron, and water-soluble dietary fiber.

[0013] According to a preferred feature of the present invention, the raw material mixing step is performed by mixing 100 parts by weight of milk, 40 to 50 parts by weight of boiled pumpkin, 20 to 25 parts by weight of almond milk, 3.5 to 4 parts by weight of natural sweetener, 18.5 to 19 parts by weight of isolated soy protein, 2.5 to 5 parts by weight of kale, 4 to 6 parts by weight of almond powder, 2 to 3 parts by weight of crushed almonds, and 45 to 50 parts by weight of additives.

[0014] According to a more preferred feature of the present invention, the natural sweetener is composed of one or more selected from the group consisting of fructooligosaccharides, xylose, stevia, xylitol, erythritol, and allulose.

[0015] According to a more preferred feature of the present invention, the nutritional components consist of vitamin C, vitamin B2, vitamin B3, calcium, iron, and water-soluble dietary fiber.

[0016] According to a more preferred feature of the present invention, the rapid freezing step is performed at a temperature of -80 to -50℃. Effects of the invention

[0018] The method for manufacturing a protein beverage using ultra-high pressure sterilization technology according to the present invention exhibits an excellent effect of providing a protein beverage using ultra-high pressure sterilization technology that not only has excellent palatability and is rich in nutrients, but also promotes the health of the consumer by minimizing the destruction of nutrients such as protein through the application of ultra-high pressure sterilization technology and having a low sugar content. Brief explanation of the drawing

[0020] FIG. 1 is a flowchart illustrating a method for manufacturing a protein beverage using ultra-high pressure sterilization technology according to the present invention. Figures 2 to 4 are graphs showing the molecular weight distribution of proteins contained in protein drinks prepared through Examples 1 to 3 of the present invention. FIGS. 5 to 7 are graphs showing the rheological properties of protein drinks prepared through Examples 1 to 3 of the present invention. Specific details for implementing the invention

[0021] Hereinafter, preferred embodiments of the present invention and the physical properties of each component are described in detail. This description is intended to be sufficient for a person skilled in the art to easily practice the invention, and does not imply that the technical scope and concept of the present invention are limited thereby.

[0023] A method for manufacturing a protein beverage using ultra-high pressure sterilization technology according to the present invention comprises: a raw material mixing step (S101) of mixing milk, boiled pumpkin, almond milk, natural sweetener, isolated soy protein, kale, almond powder, crushed almonds, and additives; a nutritional component mixing step (S103) of mixing and stirring nutritional components into the mixture prepared through the raw material mixing step (S101); an ultra-high pressure sterilization step (S105) of sterilizing the mixture mixed with nutritional components through the nutritional component mixing step (S103) using ultra-high pressure; and a rapid freezing step (S107) of rapidly freezing the mixture sterilized through the ultra-high pressure sterilization step (S105).

[0025] The above raw material mixing step (S101) is a step of mixing milk, boiled pumpkin, almond milk, natural sweetener, isolated soy protein, kale, almond powder, crushed almonds, and additives, and is preferably performed by mixing 100 parts by weight of milk, 40 to 50 parts by weight of boiled pumpkin, 20 to 25 parts by weight of almond milk, 3.5 to 4 parts by weight of natural sweetener, 18.5 to 19 parts by weight of isolated soy protein, 2.5 to 5 parts by weight of kale, 4 to 6 parts by weight of almond powder, 2 to 3 parts by weight of crushed almonds, and 45 to 50 parts by weight of additives.

[0026] The mixture composed of the above ingredients not only contains a rich amount of various nutrients but also exhibits excellent palatability.

[0027] At this time, the above natural sweetener is contained in an amount of 3.5 to 4 parts by weight and is preferably composed of one or more selected from the group consisting of fructooligosaccharide, xylose, stevia, xylitol, erythritol, and allulose. The natural sweetener composed of the above ingredients serves to provide a protein drink that imparts excellent sweetness to the protein drink produced through the present invention, has excellent palatability due to its low sugar content, and does not adversely affect the health of the consumer.

[0028] The above-mentioned fructooligosaccharide is a non-digestible sugar that is not broken down by human digestive enzymes, so it has low calories and a relatively low glycemic index. In terms of health functions, it serves as food for beneficial bacteria in the large intestine, acting as a prebiotic. It also acidifies the intestines to increase the solubility of mineral components, thereby promoting calcium absorption, and has functional properties such as improving serum lipids and preventing indigestible and ulcerative colitis.

[0029] In addition, the above xylose is a component extracted from birch trees or corn stalks, and exhibits the effect of having a lower absorption rate of sugar components in the body compared to white sugar; the above crystalline fructose is a component distributed in large quantities in fruits, and exhibits excellent sweetness even in small amounts while having a low glycemic index. In addition, the above stevia is a glycoside extracted from leaves that provides sweetness, and can produce a sweetness approximately 300 times that of white sugar, and exhibits the effect of not affecting blood sugar levels as it has almost no calories; and the above xylitol is a component extracted from birch trees that provides excellent sweetness while also playing a role in improving dental health.

[0030] In addition, the above erythritol is produced by fermenting glucose extracted from corn, and although it is less sweet than white sugar, it has a low glycemic index and exhibits beneficial effects on the human body; the above sucralose exhibits a sweetness tens of times greater than white sugar, while having a low sugar content and providing a refreshing sensation; and the above allulose is a sugar found in figs or grapes, which provides excellent sweetness and is effective for weight loss.

[0031] If the content of the above natural sweetener is less than 3.5 parts by weight, the above effect is negligible, and if the content of the above natural sweetener exceeds 4 parts by weight, the sweetness of the protein drink produced through the present invention increases excessively, which may lower the palatability, so it is undesirable.

[0032] In addition, the above additive is contained in an amount of 45 to 50 parts by weight and preferably consists of one or more selected from the group consisting of oat milk, pineapple, kiwi, apple juice, pear juice, and mango. The additive composed of the above ingredients supplies various nutrients to the protein drink and not only improves the taste and aroma of the protein drink, but also, pineapple, kiwi, apple juice, pear juice, and mango act as sources for supplying natural enzymes, thereby playing a role in improving the extraction amount of active ingredients contained in milk, boiled pumpkin, almond milk, natural sweeteners, isolated soy protein, kale, almond powder, and crushed almonds.

[0033] If the content of the above additive is less than 45 parts by weight, the above effect is negligible, and if the content of the above additive exceeds 50 parts by weight, the above effect is not significantly improved, and the protein content of the protein drink is excessively reduced, and the manufacturing cost may be excessively increased, so it is undesirable.

[0035] The above nutritional component mixing step (S103) is a step of mixing and stirring nutritional components into the mixture prepared through the above raw material mixing step (S101), and is composed of a process of mixing nutritional components consisting of vitamin C, vitamin B2, vitamin B3, calcium, iron, and water-soluble dietary fiber into the mixture prepared through the above raw material mixing step (S101).

[0036] Through the nutrient mixing step carried out by the above process, a protein drink with a controlled content of the nutrient to be enhanced can be provided.

[0038] The above ultra-high pressure sterilization step (S105) is a step of sterilizing the mixture of nutrients mixed through the above nutrient mixing step (S103) using ultra-high pressure, and it is preferable that the process comprises sterilizing the mixture of nutrients mixed through the above nutrient mixing step (S103) using ultra-high pressure at a temperature of 30 to 35°C and a pressure of 3000 to 5000 Bar for 1 to 3 minutes.

[0039] When the ultra-high pressure sterilization step (S105) is performed through the above process, the destruction of nutrients such as vitamins, calcium, iron, and water-soluble dietary fiber contained in the mixture mixed through the above nutrient mixing step (S103) is minimized, while the reduction of effective components proceeds, and the sterilization process is carried out, so that a protein beverage with excellent absorption rate and preservation in the body can be provided.

[0040] At this time, if the temperature of the ultra-high pressure sterilization step (S105) is less than 30℃ or the pressure is less than 3000 bar, the sterilization effect is negligible, and if the temperature of the ultra-high pressure sterilization step (S105) exceeds 35℃ or the pressure exceeds 5000 bar, the above effect is not significantly improved, and the denaturation of the protein contained in the mixture prepared through the nutrient component mixing step (S103) occurs, and the active ingredients contained in the mixture may be excessively destroyed, which is undesirable.

[0041] In addition, if the time of the ultra-high pressure sterilization step (S105) is less than 1 minute, the sterilization process of the mixture cannot proceed properly, and if the time of the ultra-high pressure sterilization step (S105) exceeds 3 minutes, the above effect is not significantly improved, and the active ingredients contained in the mixture may be excessively destroyed, which is undesirable.

[0043] The rapid freezing step (S107) is a step of rapidly freezing the mixture sterilized through the ultra-high pressure sterilization step (S105), and it is preferable that the process be carried out by rapidly freezing the mixture sterilized through the ultra-high pressure sterilization step (S106) at a temperature of -80 to -50℃.

[0044] By undergoing the rapid freezing step (S107) performed through the above process, the mixture sterilized through the ultra-high pressure sterilization step (S105) is rapidly cooled, thereby suppressing the occurrence of deterioration or degradation of physical properties and providing excellent preservation.

[0045] At this time, if the temperature of the rapid freezing step (S107) is less than -80℃, the above effect is not improved and the manufacturing cost of the protein drink is excessively increased, and if the temperature of the rapid freezing step (S107) exceeds -50℃, syneresis occurs and the taste, aroma, and texture of the protein drink may deteriorate during the thawing process, so it is not desirable.

[0047] Hereinafter, a method for manufacturing a protein beverage using ultra-high pressure sterilization technology according to the present invention and the physical properties of the protein beverage manufactured by said method will be explained with reference to examples.

[0049] <Example 1>

[0050] A mixture is prepared by mixing 100 parts by weight of milk, 45 parts by weight of boiled pumpkin, 22.5 parts by weight of almond milk, 3.75 parts by weight of natural sweetener (allulose), 18.75 parts by weight of isolated soy protein, 2.5 parts by weight of kale, 5 parts by weight of almond powder, 2.5 parts by weight of minced almonds, and 50 parts by weight of an additive (a mixture of 100 parts by weight of oat milk, 60 parts by weight of pineapple, 20 parts by weight of kiwi, and 20 parts by weight of mango); and a nutritional component (a mixture of Vitamin C, Vitamin B2, Vitamin B3, calcium, iron, and water-soluble dietary fiber) is mixed into the prepared mixture, wherein the mixture contains 103.18 mg of Vitamin C, 2.34 mg of Vitamin B2, 30.34 mg of Vitamin B3, 794.48 mg of calcium, 14.78 mg of iron, and water-soluble dietary fiber Nutritional ingredients were mixed to contain 9.5 mg, the mixture of nutritional ingredients was ultra-high pressure sterilized at a temperature of 32.5°C and a pressure of 3000 Bar for 2 minutes, and the ultra-high pressure sterilized mixture was rapidly frozen at a temperature of -65°C to produce a protein beverage using ultra-high pressure sterilization technology. (DA)

[0052] <Example 2>

[0053] A protein beverage was prepared using ultra-high pressure sterilization technology by mixing 47.5 parts by weight of an additive (a mixture of 100 parts by weight of apple juice, 70 parts by weight of oat milk, and 20 parts by weight of mango) in the same manner as in Example 1 above. (DB)

[0055] <Example 3>

[0056] The procedure was carried out in the same manner as in Example 1 above, but 50 parts by weight of an additive (a mixture of 100 parts by weight of pear juice, 60 parts by weight of pineapple, 20 parts by weight of kiwi, and 20 parts by weight of mango) was mixed to produce a protein beverage using ultra-high pressure sterilization technology. (DC)

[0058] <Comparative Example 1>

[0059] A protein drink was prepared by proceeding in the same manner as in Example 1 above, but by mixing 3.75 parts by weight of white sugar instead of natural sweetener.

[0061] <Comparative Example 2>

[0062] A protein drink was prepared by proceeding in the same manner as in Example 1 above, but by performing a sterilization process in which the mixture was heated at a temperature of 100°C for 2 minutes.

[0064] <Comparative Example 3>

[0065] A protein drink was prepared by proceeding in the same manner as in Example 1 above, but mixing 3.75 parts by weight of white sugar instead of natural sweetener, and performing a sterilization process by heating the mixture at a temperature of 100°C for 2 minutes.

[0067] The taste, aroma, texture, and overall preference of the protein drinks prepared through Examples 1 to 3 and Comparative Examples 1 to 3 were measured and are shown in Table 1 below.

[0068] However, the taste, aroma, texture, and overall preference of the prepared protein drink were assessed on 50 subjects using a 5-point scale and expressed as the average value.

[0069] 5 points: Very good, 4 points: Good, 3 points: Average, 2 points: Poor, 1 point: Very poor

[0070]

[0071]

[0072] As shown in Table 1 above, it can be seen that the protein beverage prepared through Examples 1 to 3 of the present invention has superior taste, aroma, texture, and overall palatability compared to the protein beverage prepared through Comparative Examples 1 to 3.

[0074] In addition, the nutritional content of the protein drink prepared through Example 1 above was measured and compared with that before ultra-high pressure sterilization and is shown in Table 2 below.

[0075] Table 2

[0076]

[0077] As shown in Table 2 above, it can be seen that the protein drink produced through Example 1 of the present invention has a very low reduction in nutritional content compared to before ultra-high pressure sterilization.

[0078] In addition, the protein drink produced through Example 1 of the present invention is rich in active ingredients such as vitamin C, vitamin B2, vitamin B3, calcium, iron, and water-soluble dietary fiber, and in particular, it can be seen that vitamin B2, vitamin B3, calcium, and iron are contained in amounts exceeding the daily nutritional reference intake.

[0079] In addition, 200 mL of the protein drink prepared through Example 1 above contains a protein component equivalent to 36% of the daily nutritional reference intake.

[0081] In addition, the molecular weight distribution of the protein contained in the protein beverage prepared through Examples 1 to 3 of the present invention was confirmed and is shown in Figures 2 to 4 below.

[0082] {However, molecular weight distributions were measured using an HPSEC (High-performance size exclusion chromatography, Agilent, USA) system. For the analysis of protein molecular weight, protein beverage samples were eluted using Superdex 200 and Superdex-30 tandem columns with deionized water containing 0.02% sodium azide as the eluent. The samples were filtered through a 5.0 µm nylon filter prior to injection into the HPSEC system, and then injected into the HPSEC system at a flow rate of 0.4 mL / min for measurement.}

[0083] As shown in Figure 2 below, the proteins contained in the protein beverages prepared through Examples 1 to 3 of the present invention exhibited molecular weight distributions of 337,000 Da, 194,000 Da, and 47,100 Da. Therefore, it can be seen that there is a significant difference in the molecular weight of the protein depending on the composition of the raw materials, and that Example 3 (DC), which contains pear juice, exhibits the lowest protein molecular weight.

[0085] In addition, the rheological properties of the protein beverages prepared through Examples 1 to 3 of the present invention were measured and are shown in Table 3 and Figures 5 to 7 below.

[0086] {However, the rheological properties of the protein beverage were measured using a rheometer (HR-10, TA instruments, USA), and for apparent viscosity analysis, a 40 mm Paltier plate was used to analyze the shear rate within the range of 1 to 500 (1 / s).}

[0087] Table 3

[0088]

[0089] As shown in Table 3 above and Figures 5 to 7 below, the protein beverages prepared through Examples 1 to 3 of the present invention exhibited rheological characteristics of shear-thinning, in which viscosity decreases as the shear rate increases.

[0091] Accordingly, the method for manufacturing a protein beverage using ultra-high pressure sterilization technology according to the present invention provides a protein beverage using ultra-high pressure sterilization technology that not only has excellent palatability and is rich in nutrients, but also minimizes the destruction of nutrients such as protein and has a low sugar content by applying ultra-high pressure sterilization technology, thereby promoting the health of the consumer. Explanation of the symbols

[0093] S101 ; Raw material mixing step S103 ; Nutritional component mixing stage S105 ; Ultra-high pressure sterilization stage S107 ; Rapid freezing stage

Claims

Claim 1 A raw material mixing step of mixing 100 parts by weight of milk, 40 to 50 parts by weight of boiled pumpkin, 20 to 25 parts by weight of almond milk, 3.5 to 4 parts by weight of natural sweetener, 18.5 to 19 parts by weight of isolated soy protein, 2.5 to 5 parts by weight of kale, 4 to 6 parts by weight of almond powder, 2 to 3 parts by weight of crushed almonds, and 45 to 50 parts by weight of additives; a nutrient component mixing step of mixing and stirring the nutrient component into the mixture prepared through the raw material mixing step; and an ultra-high pressure sterilization step of sterilizing the mixture mixed with the nutrient component through the nutrient component mixing step at a temperature of 30 to 35℃ and a pressure of 3000 to 5000 Bar for 1 to 3 minutes. A method for manufacturing a protein beverage using ultra-high pressure sterilization technology, comprising: a rapid freezing step for rapidly freezing a mixture sterilized through the ultra-high pressure sterilization step; wherein the additive comprises one or more selected from the group consisting of oat milk, pineapple, kiwi, apple juice, pear juice, and mango, and the nutritional components comprise vitamin C, vitamin B2, vitamin B3, calcium, iron, and water-soluble dietary fiber. Claim 2 delete Claim 3 A method for manufacturing a protein beverage using ultra-high pressure sterilization technology according to claim 1, wherein the natural sweetener comprises one or more selected from the group consisting of fructooligosaccharides, xylose, stevia, xylitol, erythritol, and allulose. Claim 4 delete Claim 5 A method for manufacturing a protein beverage using ultra-high pressure sterilization technology according to claim 1, wherein the rapid freezing step is performed at a temperature of -80 to -50℃.

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