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KR-20260064385-A - Complex functional protein composition containing goat milk protein powder

KR20260064385AKR 20260064385 AKR20260064385 AKR 20260064385AKR-20260064385-A

Abstract

The present invention relates to a complex functional protein composition containing goat milk protein powder, wherein, for every 100 parts by weight of the complex protein, 14 to 21 parts by weight of goat milk protein powder, 8.0 to 10.5 parts by weight of colostrum powder, 0.3 to 0.6 parts by weight of enzyme-treated stevia, 3.0 to 6.0 parts by weight of indigestible maltodextrin, 2 to 4 parts by weight of multivitamin mineral mix plus, 20 to 30 parts by weight of fructooligosaccharide, and 0.5 to 1.0 parts by weight of guar gum are composed, thereby having the effect of being able to mass-produce a complex functional protein composition that has almost no off-flavor, is easy to digest and absorb, and helps maintain musculoskeletal function.

Inventors

  • 이규빈

Assignees

  • 주식회사 그리밀

Dates

Publication Date
20260507
Application Date
20241031

Claims (4)

  1. Based on 100 parts by weight of complex protein, it is composed of 14 to 21 parts by weight of goat milk protein powder, 8.0 to 10.5 parts by weight of colostrum powder, 0.3 to 0.6 parts by weight of enzyme-treated stevia, 3.0 to 6.0 parts by weight of indigestible maltodextrin, 2 to 4 parts by weight of Multivitamin Mineral Mix Plus, 20 to 30 parts by weight of fructooligosaccharide, and 0.5 to 1.0 parts by weight of guar gum, wherein A complex functional protein composition containing goat milk protein powder, characterized in that the complex protein is composed of 6 to 10 weight% of isolated whey protein, 6 to 10 weight% of isolated milk protein, and 70.0 to 80 weight% of isolated soy protein.
  2. In Article 1, A complex functional protein composition containing goat milk protein powder, characterized by further comprising, based on 100 parts by weight of complex protein, 0.04 to 0.12 parts by weight of sucralose, 3 to 4 parts by weight of polydextrose, 8 to 12 parts by weight of chicory root extract powder, 4 to 6 parts by weight of milk flavor, 2 to 4 parts by weight of Aminomix-9, 2.0 to 2.5 parts by weight of magnesium oxide, 0.5 to 1.0 parts by weight of glucomannan, and 3.7 to 4.0 parts by weight of selenium yeast.
  3. In Article 1, The above-mentioned complex protein further comprises 1.2 to 3.5 parts by weight of a digestive aid per 100 parts by weight, wherein The above digestive aid comprises: ① a step of preparing a first base by heating 20 to 35 parts by weight of radish sprouts, 15 to 25 parts by weight of water parsley, and 12 to 15 parts by weight of chives to 100 parts by weight of water at 45 to 55°C for 8 to 10 hours, cooling, and then filtering; ② a step of preparing a second base by mixing 1.5 to 3.0 parts by weight of ginger powder, 2.0 to 3.0 parts by weight of garlic juice, and 0.2 to 0.7 parts by weight of horseradish powder to 100 parts by weight of the first base, heating at 80 to 90°C for 0.5 to 1 hour, leaving for 10 to 15 hours, and then filtering. A complex functional protein composition containing goat milk protein powder, characterized by comprising the step of mixing and stirring 5 to 7 parts by weight of aloe vera juice with 100 parts by weight of a second base, and then freeze-drying.
  4. In Article 1, With respect to 100 parts by weight of the above complex protein, 0.1 to 0.5 parts by weight of an off-flavor reducing agent are further included, The above-mentioned odor-reducing agent is characterized by comprising the steps of: ① preparing a first base by mixing 2 to 3 parts by weight of cinnamon powder, 3 to 5 parts by weight of coriander seed powder, 0.1 to 0.3 parts by weight of juniper berry powder, and 2 to 5 parts by weight of fennel powder with respect to 100 parts by weight of water, and stirring for 48 to 56 hours; and ② preparing a complex functional protein composition containing goat milk protein powder by mixing 2 to 3 parts by weight of pine needle oil and 0.1 to 0.3 parts by weight of sun-dried salt with respect to 100 parts by weight of the first base, and then freeze-drying.

Description

Complex functional protein composition containing goat milk protein powder The present invention relates to a complex functional protein composition containing goat milk protein powder that is easy to digest and absorb and can help maintain musculoskeletal function. Korean Registered Patent No. 1698379 (Registration Date: Jan. 16, 2017; Title of Invention: Goat Milk Protein Hydrolysate, Method of Manufacturing the Same, and Use in Food) discloses a method for manufacturing goat milk protein hydrolysate, comprising the steps of: hydrolyzing goat milk protein using a first proteolytic enzyme and a second proteolytic enzyme; adjusting the pH of the goat milk protein hydrolysate to 8; adjusting the pH of the goat milk protein hydrolysate to 7; and concentrating the goat milk protein hydrolysate and then spray-drying to recover it, wherein the first proteolytic enzyme is an alkalase and the second proteolytic enzyme is a nuclease, and the alkalase and nuclease are added in amounts of 0.4 parts by weight and 0.01 parts by weight, respectively, based on 100 parts by weight of goat milk protein, and a goat milk protein hydrolysate manufactured by the method for use in allergy-preventing foods or foods for special medical purposes. While this conventional technology can be used as a protein material in food, such as for preventing milk allergies or for special medical purposes, by reducing α-s-casein and β-lactoglobulin while maintaining the unique color and flavor of goat milk, it has a fundamental problem in that it is composed of a single material and cannot realize complex functional efficacy. Hereinafter, the present invention will be described with reference to embodiments thereof. The complex functional protein composition containing goat milk protein powder according to the present invention is composed of, for every 100 parts by weight of complex protein, 14 to 21 parts by weight of goat milk protein powder, 8.0 to 10.5 parts by weight of colostrum powder, 0.3 to 0.6 parts by weight of enzyme-treated stevia, 3.0 to 6.0 parts by weight of indigestible maltodextrin, 2 to 4 parts by weight of multivitamin mineral mix plus, 20 to 30 parts by weight of fructooligosaccharide, and 0.5 to 1.0 parts by weight of guar gum. Here, the complex protein is composed of 6 to 10 weight% of isolated whey protein, 6 to 10 weight% of isolated milk protein, and 70.0 to 80 weight% of isolated soy protein. In addition, the protein raw material used in the present invention is composed of four types of animal protein and one type of plant protein so as not to have an unbalanced amino acid composition. Goat milk has a different protein composition from cow's milk. Typically, cow's milk protein consists of about 80% casein and about 20% whey, with 33% αS1-casein and 36% β-casein contained within the casein. αS1-casein is characterized by a hard curd that forms when it coagulates upon reaction with digestive enzymes, which hinders digestion. However, since goat milk contains 5.6% αS1-casein and 62.8% β-casein, it can be considered that goat milk is easier to digest than cow's milk. Whey protein isolate is a raw material containing more than 90% protein produced through physical or chemical separation processes such as filtration or ion exchange, by removing non-protein components including fat and lactose during the process of processing liquid whey. Colostrum powder refers to thick breast milk produced by mammals for 3 to 5 days after childbirth, which has been dried and powdered. Colostrum is a high-protein crystal and accounts for only 0.5% of total milk production. This raw material contains an average of 80% by weight of protein and an average of 10% by weight of immunoglobulin (IgG), which acts as part of the body's immune response. Isolated soy protein is a protein raw material extracted from soybeans. It is a raw material obtained by removing insoluble substances from washed and dried soybeans and pulverizing them into a powder with a size of 100 µm or less. It has an average protein content of 90 weight% and is rich in amino acids. The present invention can provide convenience in consuming the protein composition by adding sweeteners and flavorings, given that the milky odor from animal protein raw materials and the beany odor from isolated soy protein can cause discomfort in consumption. Enzymatically Modified Stevia is a sweetener extracted from plants of the Stevia genus, obtained by adding glucose using α-glucosyltransferase, etc., and contains α-glucosylstevioside, etc., and exhibits 200 to 300 times the sweetness of sugar. Dietary fiber is a type of indigestible macromolecular carbohydrate that is difficult to break down by digestive enzymes in the body. Since it passes through the large intestine without being digested in the digestive tract, it contains almost no calories; it serves as food for intestinal microorganisms that break it down, and reports suggest that the products resulting from the breakdown of dietary f