Emulsified oil composition for suppressing off-taste and off-flavor including oil containing polyunsaturated fatty acids, food containing the same, and methods for preparing the same

Abstract

The present disclosure relates to emulsified oil composition including an oil containing a polyunsaturated fatty acid which is applicable to food, a rosemary extract, and a non-ionic surfactant, wherein the product quality of the food using the oil containing the polyunsaturated fatty acid is maintained during the processing and storage of the food, by preventing the oxidation of the oil containing the polyunsaturated fatty acid to suppress the production of a rancid flavor and an off-flavor.

Claims

1. A jelly type food comprising an emulsified oil composition, and a gellant, wherein the emulsified oil composition comprises: 30-98 wt % of an oil containing a polyunsaturated fatty acid which is applicable to food; 0.01-5 wt % of a rosemary extract; 0.5-10 wt % of glycerin fatty acid esters; 0.005-1 wt % of tocopherol; 0.005-1 wt % of ascorbyl palmitate; and 1-10 wt % of a flavoring.

2. The jelly type food of claim 1, wherein the oil containing the polyunsaturated fatty acid originated from at least one raw material selected from the group consisting of fish, algae, and sea lions.

3. The jelly type food of claim 1, wherein the rosemary extract contains 2-10 wt % of carnosic acid.

4. The jelly type food of claim 1, wherein the polyunsaturated fatty acid is at least one selected from the group consisting of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), docosapentaenoic acid (DPA), linoleic acid, linolenic acid, and arachidonic acid.

5. The jelly type food of claim 1, further comprising at least one antioxidant selected from the group consisting of vitamin C and ethylenediaminetetraacetic acid (EDTA).

6. The jelly type food of claim 5, wherein the antioxidant is contained in 0.005-1 wt % relative to a total wt % of the composition.

7. The jelly type food of claim 1, further comprising 1-10 wt % of a vegetable oil.

8. The jelly type food of claim 1, further comprising an acidulant, and a sugar solution.

9. The jelly type food of claim 8, wherein the acidulant is at least one selected from the group consisting of citric acid, anhydrous citric acid, sodium citrate, tartaric acid, malic acid, fumaric acid, succinic acid, and vitamin C.

10. The jelly type food of claim 8, wherein the gellant is at least one selected from the group consisting of starch, agar, pectin, gelatin, xanthan gum, alginate, and carrageenan.

11. The jelly type food of claim 8, wherein the sugar solution contains at least one selected from the group consisting of sugar, glucose, fructose, taffy, sugar syrups, dextrin, oligosaccharides, honey, propolis, and sugar alcohols.

12. A method for preparing a jelly type food containing an emulsified oil composition, the method comprising: an emulsified oil composition preparation step including a process of homogeneously mixing 30-98 wt % of an oil containing a polyunsaturated fatty acid which is applicable to food, 0.01-5 wt % of a rosemary extract, and 0.5-10 wt % of a non-ionic surfactant at 40-70° C.; a jelly type food composition preparation step including a process of mixing the emulsified oil composition, a gellant, an acidulant, and a sugar solution; and a step of placing the jelly type food composition in a mold, followed by drying at 15-25° C.

Description

BRIEF DESCRIPTION OF DRAWINGS

(1) The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate embodiments of the present disclosure, and together with the general description given above and the detailed description of the embodiments given below, serve to explain the principles of the present disclosure.

(2) FIG. 1 shows a process diagram illustrating an example of a process for preparing a jelly containing an emulsified oil composition of the present disclosure.

DETAILED DESCRIPTION

(3) Hereinafter, the features and effects of the present disclosure will be described in detail with reference to examples and test examples. However, these examples and test examples are provided merely for the purpose of helping the understanding of the present disclosure, and thus the scope and range of the present disclosure are not limited to the following examples.

Preparation of Emulsified Oil Composition

(4) The emulsified oil composition of the present disclosure was prepared as below.

Examples 1 to 3

(5) Refined fish oil (VIVOMEGA, 3322 EE/TG, EPA+DHA content: 55%), a rosemary extract (KEMIN, Fortium R40, leaf extract, carnosic acid content: 5%), tocopherol (BASF), ascorbyl palmitate (DSM), glycerin fatty acid ester (Ilshin Wells), grape seed oil (OTTOGI), and a berry flavoring (French and Korea Aromatics) were weighed according to the amounts in Table 1 below, and added into a mixing tank. The raw materials were mixed at about 1000 rpm for about 20 minutes at about 50 to 60° C. using a Homo Mixer until the raw materials were homogeneously mixed. The homogeneously mixed mixture was subjected to an atomization treatment by passing through a homogenizer once under the pressure of 70 psi, thereby obtaining a homogeneous emulsified oil composition.

Comparative Example 1

(6) As shown in Table 1, 90 wt % of refined fish oil, 5 wt % of glycerin fatty acid ester, and 5 wt % of grape seed oil were added into a mixing tank. Thereafter, a composition of the comparative example was prepared by the same method as in Examples 1 to 3.

(7) TABLE-US-00001 TABLE 1 Comparative Example 1 Example 1 Example 2 Example 3 Refined oil  90 90 90 90 Rosemary extract — 0.5 0.5 1 D-α-tocopherol — 0.5 0.5 0.5 ascorbyl palmitate — — 0.01 0.05 glycerin fatty acid  5 5 5 5 ester Grape seed oil  5 4 0.99 0.45 Mixed berry flavoring — — 3 3 Total (wt %) 100 100 100 100 (All units for the numerical figures in the table are wt %)

Preparation of Jelly Type Food Containing Emulsified Oil Composition

(8) Jelly type foods containing the emulsified oil composition according to one aspect of the present disclosure are in the form of a gummy candy. The respective foods satisfying the mixing ratios and amounts on Table 2 below were prepared using the emulsified oil compositions in Examples 1 to 3 and Comparative Example 1. Such emulsified oil compositions were each contained in an amount of 5 wt % relative to the total weight of the jelly type food. The amount of EPA and DHA per piece (3 g) in the prepared jelly type food was about 74.24 mg, and when a consumer ingests seven pieces of the prepared jelly type food, the amount of EPA and DHA was about 519.75 mg.

(9) TABLE-US-00002 TABLE 2 Mixing Amount (mg) per Name of raw material ratio (wt %) piece of jelly (3 g) Starch syrup 35.00% 1050 Sugar 35.55% 1066.5 Pectin 0.25% 7.5 Sodium citrate 0.50% 15 Purified water 9.00% 270 Gelatin (Pork skin) 7.00% 210 Emulsified oil composition 5.00% 150 of Examples 1 to 3 or Comparative Example 1 Cyclodextrin syrup 5.00% 150 Lemon concentrate juice 0.20% 6 Lemon flavoring 0.80% 24 Citric acid (anhydrous) 1.50% 45 Coating oil R-2 (mixture of 0.20% 6 refined and processed oil, carnauba wax, and beeswax) Total 100.00% 3000

Example 4

(10) (1) Preparation of Raw Material Solutions

(11) Gelatin (pork skin) and purified water, anhydrous citric acid and purified water, and the emulsified oil composition of Example 1 and cyclodextrin were dissolved in the respective blending tanks. Stirring was carried out until the raw materials were completely dissolved, and a gelatin solution, an anhydrous citric acid solution, and an emulsified oil composition solution were obtained.

(12) (2) Sugar Dissolution and Concentration

(13) Previously weighed purified water, starch syrup, sugar, pectin, and sodium citrate were introduced into a mixing tank, and mixed therein. The mixture was stirred with heating at a temperature of about 100 to 110° C., and concentrated to 84-88 Brix.

(14) (3) Mixing

(15) The gelatin solution previously prepared in (1) above was mixed with the concentrate of the sugar solution in the mixing tank, and then the anhydrous citric acid solution and the emulsified oil composition solution were sequentially added thereto, followed by mixing at a temperature of 70 to 80° C. Finally, a lemon concentrate juice and a lemon flavoring were added, and mixed using a mixer with heating and stirring until uniform morphology was confirmed. As a result, a homogeneous mixture satisfying 78.5±2 Brix was obtained.

(16) (4) Charging and Drying

(17) The desired molds were prepared on a starch tray, and the homogeneous mixture prepared in (3) above was charged into the molds in an amount of about 3.15 g each and thus was molded into a jelly shape. Upon the completion of charging, the tray with the molds was transferred into a drying room, and dried under conditions of a temperature of 15-25° C. and a humidity of 40% or less. After the drying, the tray was transferred into a depositor, followed by demolding and coating with 0.20 wt % of coating oil R-2 (a mixture of refined and processed oil, carnauba wax, and beeswax). Finally, jelly type foods having 82.5±1 Brix, an activity of water (AW) of 0.8 or less, and pH 3.4±0.2 were obtained.

Example 5

(18) Jelly type foods were prepared by the same method as Example 4 except that the emulsified oil composition of Example 2 was used instead of the emulsified oil composition of Example 1.

Example 6

(19) Jelly type foods were prepared by the same method as Example 4 except that the emulsified oil composition of Example 3 was used instead of the emulsified oil composition of Example 1.

Comparative Example 2

(20) Jelly type foods were prepared by the same method as Example 4 except that the emulsified oil composition of Comparative Example 1 was used instead of the emulsified oil composition of Example 1.

[Test Example] Sensory Evaluation of Taste and Smell of Jelly Type Foods Including Oil Containing Polyunsaturated Fatty Acids

(21) Each of the jelly type foods prepared above were subjected to a sensory evaluation, and the results are shown in Table 3 below. The sensory evaluation was carried out by seven test members for the jelly type foods of Examples 4 to 6 and Comparative Example 2, which were stored under refrigeration and normal temperature conditions according to the time. The refrigeration storage condition was a humidity of 20% or less at a temperature of 4° C., and the normal temperature storage condition was a humidity of 60±5% at a temperature of 30±5° C. As for the sensory evaluation, after seven jellies were ingested at once, scores were given from 0 point to 5 points according to the degree of specific flavor and off-taste, and then the scores were aggregated and calculated as average grades.

(22) 0 Point: Little off-taste and specific flavor

(23) 1 Point: Slight off-taste and specific flavor

(24) 2 Points: Some off-taste and specific flavor

(25) 3 Points: Off-taste and specific flavor, but ingestible

(26) 4 Points: Severe off-taste and specific flavor, but ingestible

(27) 5 Points: Severe off-taste and specific flavor, and non-ingestible

(28) TABLE-US-00003 TABLE 3 Comparative Exam- Exam- Exam- Example 2 ple 4 ple 5 ple 6 0 Day Refrigeration 0.38 0.25 0.25 0.25 (4° C.) 2 Weeks Refrigeration 1.71 0.57 0.43 0.57 (4° C.) Room 3.86 2.43 1.29 1.43 temperature (30° C.) 4 Weeks Refrigeration 2.14 0.86 0.86 0.71 (4° C.) Room 5 2.57 2 1.71 temperature (30° C.) 6 Weeks Refrigeration 2.29 1.14 0.57 0.43 (4° C.) Room 5 3.14 2.14 1.86 temperature (30° C.) 8 Weeks Refrigeration 2.57 1.71 0.71 0.86 (4° C.) Room 5 3.29 2.29 2.14 temperature (30° C.)

(29) As can be seen from Table 3 above, the rancid flavor or off-taste from the oil containing the polyunsaturated fatty acid was remarkably masked when jelly type foods were prepared using the emulsified oil composition according to one aspect of the present disclosure. The jelly type foods prepared from the emulsified oil composition of the present disclosure (Examples 4 to 6) had little or slightly off-taste and specific flavor during refrigeration (4° C. for even 8 weeks. In addition, the jelly type foods had slightly or some off-taste and specific flavor during storage for 4 weeks at room temperature (30° C.), and were also ingestible without much influence on the off-taste or specific flavor during storage for 8 weeks. In particular, it could be especially confirmed that the rancid flavor or off-taste was greatly masked in Examples 5 and 6 which contain ascorbyl palmitate compared with Example 4 which does not contain ascorbyl palmitate.

(30) On the other hand, the jelly type foods (Comparative Example 2) prepared from the emulsified oil composition of Comparative Example 1, which contains only refined fish oil, non-ionic surfactant, and vegetable oil, had an off-taste and specific flavor or severe off-taste and specific flavor during the storage at room temperature (30° C.) for two weeks, and had severe off-taste and specific flavor and thus were not ingestible after storage for 4 weeks.

(31) The emulsified oil composition according to an aspect of the present disclosure prevents the oxidation of the oil containing the polyunsaturated fatty acids while the food containing the polyunsaturated fatty acids is prepared or stored, thereby suppressing the production of a rancid flavor and eliminating the off-flavor, thus showing the effect of maintaining the quality of the food.

(32) Furthermore, the emulsified oil composition according to an aspect of the present disclosure shows an effect of preparing food with excellent physical stability and morphology since the oil containing the polyunsaturated fatty acids can be homogeneously mixed during the preparation of the food containing the polyunsaturated fatty acids.

(33) Due to such effects, the food containing the emulsified oil composition of the present disclosure only has a slight smell compared with conventional products, and thus a consumer can easily ingest the food containing the emulsified oil composition, and especially, a consumer group having difficulty in ingesting polyunsaturated fatty acid-containing products that are mainly prepared as soft capsules can ingest the polyunsaturated fatty acid in the form of a jelly, such as gummy candy. Therefore, it is expected that the present disclosure would solve and overcome the drawbacks of the conventional products.

(34) While the present disclosure has been described with reference to the particular illustrative embodiments, a person skilled in the art to which the present disclosure pertains can understand that the present disclosure may be embodied in other specific forms without departing from the technical spirit or essential characteristics thereof. Therefore, the embodiments described above should be construed as being exemplified and not limiting the present disclosure. The scope of the present disclosure is not defined by the detailed description as set forth above but by the accompanying claims of the disclosure, and it should also be understood that all changes or modifications derived from the definitions and scopes of the claims and their equivalents fall within the scope of the disclosure.