KR20140081069A - A fat replacer based on hydrocarbon and a food product comprising the same - Google Patents
A fat replacer based on hydrocarbon and a food product comprising the same Download PDFInfo
- Publication number
- KR20140081069A KR20140081069A KR1020120150390A KR20120150390A KR20140081069A KR 20140081069 A KR20140081069 A KR 20140081069A KR 1020120150390 A KR1020120150390 A KR 1020120150390A KR 20120150390 A KR20120150390 A KR 20120150390A KR 20140081069 A KR20140081069 A KR 20140081069A
- Authority
- KR
- South Korea
- Prior art keywords
- starch
- carbohydrate
- octenyl succinate
- viscosity
- fat
- Prior art date
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- 235000013305 food Nutrition 0.000 title claims abstract description 28
- 235000019211 fat replacer Nutrition 0.000 title abstract description 7
- 239000004215 Carbon black (E152) Substances 0.000 title 1
- 229930195733 hydrocarbon Natural products 0.000 title 1
- 150000002430 hydrocarbons Chemical class 0.000 title 1
- 235000014633 carbohydrates Nutrition 0.000 claims abstract description 39
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 38
- KCYQMQGPYWZZNJ-BQYQJAHWSA-N hydron;2-[(e)-oct-1-enyl]butanedioate Chemical compound CCCCCC\C=C\C(C(O)=O)CC(O)=O KCYQMQGPYWZZNJ-BQYQJAHWSA-N 0.000 claims abstract description 16
- 229940080313 sodium starch Drugs 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims description 97
- 235000019698 starch Nutrition 0.000 claims description 96
- 229940032147 starch Drugs 0.000 claims description 96
- 239000008107 starch Substances 0.000 claims description 96
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 claims description 31
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 19
- 239000000194 fatty acid Substances 0.000 claims description 19
- 229930195729 fatty acid Natural products 0.000 claims description 19
- XDLYMKFUPYZCMA-UHFFFAOYSA-M sodium;4-oct-1-enoxy-4-oxobutanoate Chemical compound [Na+].CCCCCCC=COC(=O)CCC([O-])=O XDLYMKFUPYZCMA-UHFFFAOYSA-M 0.000 claims description 19
- -1 carbohydrate fatty acid Chemical class 0.000 claims description 17
- 239000000047 product Substances 0.000 claims description 15
- 239000007787 solid Substances 0.000 claims description 15
- 239000003995 emulsifying agent Substances 0.000 claims description 11
- 150000002632 lipids Chemical class 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 239000008268 mayonnaise Substances 0.000 claims description 10
- 235000010746 mayonnaise Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 239000000725 suspension Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000010306 acid treatment Methods 0.000 claims description 7
- 239000002562 thickening agent Substances 0.000 claims description 7
- 238000006243 chemical reaction Methods 0.000 claims description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 235000013325 dietary fiber Nutrition 0.000 claims description 5
- 150000004665 fatty acids Chemical class 0.000 claims description 5
- 235000011187 glycerol Nutrition 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 5
- 238000006467 substitution reaction Methods 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 235000004213 low-fat Nutrition 0.000 claims description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 4
- 239000011265 semifinished product Substances 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 150000002148 esters Chemical class 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 229920001685 Amylomaize Polymers 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 229930182558 Sterol Natural products 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 229940113118 carrageenan Drugs 0.000 claims description 2
- 235000014048 cultured milk product Nutrition 0.000 claims description 2
- 235000013365 dairy product Nutrition 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 239000000416 hydrocolloid Substances 0.000 claims description 2
- 235000015243 ice cream Nutrition 0.000 claims description 2
- 239000001726 jatropha manihot extract Substances 0.000 claims description 2
- 230000003472 neutralizing effect Effects 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 229960000292 pectin Drugs 0.000 claims description 2
- 238000000746 purification Methods 0.000 claims description 2
- 150000003432 sterols Chemical class 0.000 claims description 2
- 235000003702 sterols Nutrition 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 229940106668 yucca extract Drugs 0.000 claims description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 229940100445 wheat starch Drugs 0.000 claims 1
- 239000012467 final product Substances 0.000 abstract description 6
- 239000000839 emulsion Substances 0.000 abstract description 5
- 230000007423 decrease Effects 0.000 abstract description 4
- 230000003712 anti-aging effect Effects 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 description 29
- 230000000052 comparative effect Effects 0.000 description 19
- 229940088598 enzyme Drugs 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 239000003778 fat substitute Substances 0.000 description 5
- 235000013341 fat substitute Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 125000004365 octenyl group Chemical group C(=CCCCCCC)* 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 235000012459 muffins Nutrition 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000021567 cream sauce Nutrition 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 235000017709 saponins Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 238000010561 standard procedure Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000019880 carbohydrate-based fat mimetic Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012470 frozen dough Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- IXCSERBJSXMMFS-UHFFFAOYSA-N hcl hcl Chemical compound Cl.Cl IXCSERBJSXMMFS-UHFFFAOYSA-N 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 125000002347 octyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/12—Replacer
- A23V2200/124—Fat replacer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/242—Thickening agent
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Seasonings (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
본 발명은 지방 및 오일을 대체하여 식품에서 사용될 수 있는 탄수화물계 지방대체제 및 이를 포함하는 식품 제품에 관한 것으로서, 보다 상세하게는, 저점도화 처리된 옥테닐호박산전분 또는 옥테닐호박산나트륨전분을 포함함으로써, 지방의 매끄러움성, 노화억제, 식감 등 다양한 특성을 대체할 수 있고 유화안정성이 있어 최종 제품에서 일정 수준 이상의 지방을 대체해도 품질을 유지시킬 수 있는 탄수화물계 지방대체제 및 이를 포함하여 지방함량을 낮춘 식품 제품에 관한 것이다.The present invention relates to a carbohydrate-based fat base system that can be used in food replacing fat and oil, and a food product containing the same. More particularly, the present invention relates to a starch composition comprising octenyl succinate starch or octenyl succinate sodium starch It is possible to substitute various characteristics such as smoothness of fat, aging suppression, texture, etc., and stability of emulsion, so that the quality of the final product can be maintained even if a certain level of fat is replaced. Food products.
식품에서 요구되는 유지의 특성은 다양하다. 유지는, 제과 및 제빵에서는 식감과 풍미, 퍼핑, 크림성, 노화억제 효과 등을 나타내며, 유제품에서는 매끄러움성과 풍미향상 효과 등을 나타낸다. 육가공 제품에 사용되는 고체유지의 경우 씹힘성을 제공하며, 소스에 적용될 경우 매끄러움성과 고소한 맛, 질감, 점도 등을 향상시킬 수 있다. 튀김에서의 유지는 열전달매체로 사용되며 바삭한 식감을 제공한다. The characteristics of the oils required in food are varied. In the case of confectionery and baking, the preservation shows texture and flavor, puffing, creaminess, aging inhibition effect, etc., and smoothness and flavor improving effect in dairy products. The solid retention used in meat processing products provides chewiness, and when applied to sauces, it improves smoothness, flavor, texture and viscosity. The frying oil is used as a heat transfer medium and provides crispy texture.
하지만, 이러한 유지의 다양한 특성에도 불구하고, 지방의 과다섭취에 따른 비만이 고혈압, 동맥경화 등 여러 건강상의 문제를 야기한다는 소비자 인식이 늘어남에 따라 저지방 제품에 대한 소비자의 수요가 증가하고 있다. 따라서, 식품업계에서는 지방이 식품에 적용되어 제공하는 다양한 기능적 특성을 유지하는 한편, 지방함량은 낮출 수 있는 다수의 지방대체제가 개발되고 있다. Despite the various characteristics of such maintenance, consumers 'demand for low fat products is increasing as consumers' perception that obesity due to overfatting of fat causes various health problems such as hypertension and arteriosclerosis. Thus, in the food industry, a number of fat replacers are being developed that maintain the diverse functional characteristics of fat applied to foods while lowering fat content.
지방대체제는 사용되는 원료에 따라 탄수화물계 지방대체제, 단백질계 지방대체제 및 지방계 지방대체제로 나뉠 수 있다. 그 중에서도 탄수화물계 지방대체제가 사용량이 많으며, 말토덱스트린이나 폴리덱스트로스, 전분, 검, 식이섬유 등을 원료로 이용한 탄수화물계 지방대체제가 알려져 있다. 그러나, 기존의 탄수화물계 지방대체제의 경우, 일정 수준 이상의 지방을 대체하여 사용하면 그렇지 않은 제품에 비해 최종 제품의 품질이 낮아져 매끄러움성, 노화억제, 식감 등 지방이 제공하는 다양한 특성이 부족해지는 문제가 있다. Depending on the raw materials used, the lipid system can be divided into a carbohydrate system, a protein system, and a fat substitute system. Among them, a carbohydrate-based fat replacer is used in a large amount, and a carbohydrate-based fat substitute using maltodextrin, polydextrose, starch, gum and dietary fiber as raw materials is known. However, in the case of the existing carbohydrate-based lipid system, substitution of a certain level or more of fat causes a problem that the quality of the final product is lower than that of a product which is not used, and various characteristics provided by fat such as smoothness, have.
옥테닐호박산전분(n-Octenyl succinated starch) 또는 옥테닐호박산나트륨전분(Starch sodium n-octenyl succinate)은 소수성기인 옥테닐기를 가지고 있는 호박산 또는 그 나트륨염과 전분을 에스테르 결합시켜 제조하여 친수성과 친유성의 특성을 모두 가지는 전분이며, 미국의 FDA와 국내의 식품첨가물 공전에서 허가된 식품첨가물로서, 상기 특성을 바탕으로 분자 내에 수산기를 가지고 있는 일반 생(native)전분에 비해 유화능이 우수해 샐러드 드레싱이나 향 포접제 등으로 국내외에서 광범위하게 사용되고 있다.Octyl succinated starch or starch sodium n-octenyl succinate is prepared by ester-bonding succinic acid or sodium salt thereof having an octenyl group as a hydrophobic group with a starch to obtain hydrophilic and lipophilic And is a food additive approved by the US Food and Drug Administration (FDA) in the US and has excellent emulsifying properties compared to native starch having a hydroxyl group in the molecule based on the above characteristics, It is widely used in domestic and foreign markets.
한국공개특허 제2008-0077659호는 n-알케닐 숙시네이트 전분과 적어도 하나의 폴리올을 포함하는 베이커리 제품에서 사용될 수 있는 저칼로리 지방대체물을 개시하고 있다. 그러나, 전분에 옥테닐기를 적용할 경우 점도가 증가하여 식품에 적용 시 점도 상승에 의한 물성변화를 초래할 뿐 아니라 식품에 이용할 수 있는 양이 제한되는 등, 식품의 사용에 큰 제약이 있어 이에 대한 문제 해결이 필요한 실정이다.Korean Patent Publication No. 2008-0077659 discloses a low calorie fat substitute that can be used in bakery products comprising n-alkenyl succinate starch and at least one polyol. However, when an octenyl group is applied to starch, the viscosity of the starch is increased, resulting in a change in physical properties due to an increase in viscosity when applied to food, as well as a limitation on the amount available for food. The solution is necessary.
본 발명은 상기와 같은 종래 기술의 문제점을 해결하고자 한 것으로, 지방의 매끄러움성, 노화억제, 식감 등 다양한 특성을 대체할 수 있고 유화안정성이 있어 최종 제품에서 일정 수준 이상의 지방을 대체해도 품질을 유지시킬 수 있는 탄수화물(전분)계 지방대체제 및 이를 포함하여 지방함량을 낮춘 식품 제품을 제공하는 것을 기술적 과제로 한다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and it is an object of the present invention to provide a method and a product for replacing various characteristics such as smoothness, (Starch) based fat-based system and a food product having reduced fat content including the same.
상기 기술적 과제를 달성하고자 본 발명은, 저점도화 처리된 옥테닐호박산전분 또는 옥테닐호박산나트륨전분을 포함하는 것을 특징으로 하는 탄수화물계 지방대체제를 제공한다.In order to accomplish the above object, the present invention provides a carbohydrate-based fat base system comprising octenyl succinate starch or sodium octenyl succinate starch treated with a low viscosity.
본 발명의 다른 측면에 따르면, 전분을 저점도화 처리하는 단계; 및 상기 저점도화 처리된 전분을 옥테닐호박산 또는 옥테닐호박산나트륨과 에스테르 반응시키는 단계를 포함하는, 탄수화물계 지방대체제의 제조방법이 제공된다.According to another aspect of the present invention, there is provided a method for preparing starch, And esterifying the low-viscosity starch with octenyl succinic acid or sodium octenyl succinate.
본 발명의 또 다른 측면에 따르면, 상기 본 발명의 탄수화물계 지방대체제를 포함하는 것을 특징으로 하는 식품 제조용 반제품이 제공된다.According to another aspect of the present invention, there is provided a semi-finished product for food manufacture, which comprises the carbohydrate-based fat base system of the present invention.
본 발명의 또 다른 측면에 따르면, 상기 본 발명의 탄수화물계 지방대체제를 포함하는 것을 특징으로 하는 식품 완제품이 제공된다.According to another aspect of the present invention, there is provided an end-of-food product comprising the carbohydrate-based fat base system of the present invention.
본 발명에 따른 탄수화물계 지방대체제는, 예컨대 물과 혼합된 유동물 형태 혹은 고체 또는 반고체의 형태로, 지방 함량을 낮춘 식품에 적용되어 식감, 풍미, 퍼핑, 크림성, 노화억제, 매끄러움성, 질감, 점도 등 지방의 특성을 대체할 수 있고, 지방함량의 감소에 의한 점도 변화를 방지하는 효과를 낼 수 있으며, 균일한 분산이 필요한 액체상 제품, 가열을 요하는 레토르트 제품, 또는 비가열 제품 등 다양한 제품에서 추가공정 없이도 용해가 가능하고 안정적인 점도를 유지하여 신규설비가 필요없고 지방투입량을 줄일 수 있어 사용상의 편의와 비용절감 효과를 줄 수 있다.The carbohydrate-based fat base system according to the present invention is applied to food having low fat content in the form of a milk animal mixed with water or in the form of solid or semi-solid, and can be used as a foodstuff, a flavor, a puff, a creaminess, , Viscosity, etc., and can prevent the viscosity change due to the decrease of the fat content. It is also possible to produce a liquid product requiring uniform dispersion, a retort product requiring heating, or a variety of non- The product can dissolve without further processing and maintain stable viscosity, which eliminates the need for new equipment and can reduce the amount of fat input, which can provide ease of use and cost savings.
도 1은 비교예 1~2 및 실시예 3에서 제조된 마요네즈의 외형 사진들을 비교한 결과이다.Fig. 1 shows the results of comparison of external appearance pictures of the mayonnaise prepared in Comparative Examples 1 and 2 and Example 3. Fig.
이하에서 본 발명을 보다 구체적으로 설명한다. Hereinafter, the present invention will be described more specifically.
본 발명에 있어서 용어 “지방대체제(fat replacer)”란 기존의 고체유지, 액체유지를 포함하는 지방을 대체하여 지방의 특성을 내는 물질로서, 지방의 유화능과 함께 최종 제품에 적용하였을 때 지방이 제공하는 매끄러움성과 식감, 점도, 크림성 등을 대체할 수 있는 능력이 있는 물질을 의미한다. 이러한 지방대체제는 물과 혼합된 유동물 형태 혹은 고체 또는 반고체의 형태를 모두 가질 수 있다.In the present invention, the term " fat replacer " refers to a substance which substitutes fat, including conventional solid fat and liquid fat, to impart fat characteristics. When applied to a final product, Refers to a substance that has the ability to replace the smoothness, texture, viscosity, creaminess, and the like that it provides. These lipid regimens can have both an animal form mixed with water or a solid or semi-solid form.
본 발명의 탄수화물계 지방대체제는 저점도화 처리된 옥테닐호박산전분(n-Octenyl succinated starch) 또는 옥테닐호박산나트륨전분(Starch sodium n-octenyl succinate)을 포함한다.The carbohydrate-based lipid framework of the present invention includes low-viscosity treated n-octenyl succinated starch or starch sodium n-octenyl succinate.
상기 저점도화 처리로는, 전분 분자 구조의 말단이나 내부를 분해하는 효소처리 또는 산처리와 같은 화학적 처리, 또는 전분의 규칙적인 β형의 분자 배열을 α형의 불규칙적인 분자 배열로 바꾸는 물리적 처리(예컨대, 알파화 처리)를 통하여 저점도화하는 처리방법들을 들 수 있다.The low-viscosity treatment may be a chemical treatment such as an enzyme treatment or an acid treatment for decomposing the terminal or interior of the starch molecular structure, or a physical treatment for converting the regularly-arranged? -Type molecular arrangement of the starch into an irregular molecular arrangement of? For example, alpha processing).
상기 효소처리시 사용되는 효소의 종류와 첨가량에 특별한 제한은 없으며, 반응시간 및 경제성의 관점에서 바람직하게는, 알파아밀레이즈(α-amylase, 베타아밀레이즈(β-amylase) 및 덱스트로자임(Dextrozyme)등의 효소를 처리될 전분 고형분 100중량부 당 0.5 내지 5중량부 정도 사용하여 수행될 수 있다. 효소처리는, 예컨대 25~80℃, 바람직하게는 35~60℃, 더욱 바람직하게는 40~50℃의 온도에서 예컨대 1~30시간, 바람직하게는 6~24시간 동안 수행될 수 있으나, 상기 처리 조건들이 이에 제한되는 것은 아니며, 전분 원료의 특성에 따라 조정될 수 있다.There is no particular limitation on the kind and amount of the enzyme used in the enzyme treatment, and from the viewpoint of reaction time and economic efficiency, it is preferable to use α-amylase, β-amylase and Dextrozyme ) Is used in an amount of about 0.5 to 5 parts by weight per 100 parts by weight of the starch solids to be treated. The enzyme treatment is carried out, for example, at 25 to 80 캜, preferably 35 to 60 캜, For example, 1 to 30 hours, preferably 6 to 24 hours at a temperature of 50 DEG C, but the processing conditions are not limited thereto and can be adjusted according to the characteristics of the starch raw material.
상기 산처리시 사용되는 산의 종류와 첨가량에 특별한 제한은 없으며, 반응시간 및 경제성의 관점에서 바람직하게는, 염산(HCl)이나 황산(H2SO4)과 같은 무기산을 처리될 전분 고형분 100중량부 당 0.5~10중량부 정도 사용하여 수행될 수 있다. 산처리는, 예컨대 25~80℃, 바람직하게는 35~60℃, 더욱 바람직하게는 40~50℃의 온도에서 예컨대 1~30시간, 바람직하게는 6~24시간 동안 수행될 수 있으나, 상기 처리 조건들이 이에 제한되는 것은 아니며, 전분 원료의 특성에 따라 조정될 수 있다.There is no particular limitation on the type and amount of the acid used in the acid treatment. From the viewpoint of reaction time and economic efficiency, it is preferable to add inorganic acid such as hydrochloric acid (HCl) or sulfuric acid (H 2 SO 4 ) And about 0.5 to 10 parts by weight per part. The acid treatment can be carried out at a temperature of, for example, 25 to 80 캜, preferably 35 to 60 캜, more preferably 40 to 50 캜 for 1 to 30 hours, preferably 6 to 24 hours, The conditions are not limited thereto, but may be adjusted according to the characteristics of the starch raw material.
한편, 전분의 규칙적인 β형의 분자 배열을 α형의 불규칙적인 분자 배열로 바꾸는 상기 물리적 처리의 예로는 공지의 알파화 처리를 들 수 있다. 본 발명의 일 구체예에 있어서 이러한 알파화 처리는 원료전분에 대해서 수행할 수 있다. 본 발명의 다른 구체예에 있어서는, 상기 효소 또는 산처리된 전분과 옥테닐호박산 또는 옥테닐호박산나트륨을 반응시킨 후, 그 반응물을 중화, 정제 및 건조시킨 후, 건조 결과물을 현탁액으로 만들어 알파화할 수도 있다. 더욱 바람직하게, 알파화 처리는 에스테르화 후에 수행할 수 있다.On the other hand, an example of the above-mentioned physical treatment for converting the regular molecular structure of beta -form of starch into an irregular molecular structure of alpha -form is known alpha-processing. In one embodiment of the present invention, such an alpha treatment may be performed on the raw starch. In another embodiment of the present invention, the enzyme or the acid-treated starch is reacted with octenyl succinic acid or sodium octenyl succinate, neutralized, refined and dried, and the resultant dried product is made into a suspension to be alpha have. More preferably, the alpha treatment can be carried out after the esterification.
본 발명에서 사용가능한 원료전분으로는, 천연 곡류 전분, 천연 뿌리 전분, 천연 괴경 전분, 천연 콩 전분, 천연 과일 전분, 찰(waxy-type)전분 및 고 아밀로오스 전분으로부터 선택된 하나 이상을 들 수 있다. 또한, 전분의 원료로는 개량품종이거나 변이유발 방법을 포함하는 육종기술을 통해 만든 새로운 식물도 적합하며, 그 종류는 제한되지 않는다. 이러한 원료전분은 추가적인 탈수, 세척, 건조공정 없이 상기 설명한 저점도화 처리를 거칠 수 있다. The raw starch usable in the present invention includes at least one selected from natural cereal starch, natural root starch, natural starch, natural starch, natural fruit starch, waxy-type starch and high-amylose starch. Also, as a raw material of starch, a new plant made by breeding technique including modified breed or mutation inducing method is suitable, and its kind is not limited. Such raw starch can be subjected to the above-described low-viscosity treatment without additional dehydration, washing and drying processes.
본 발명의 탄수화물계 지방대체제에 포함되는, 저점도화 처리된 옥테닐호박산전분 또는 옥테닐호박산나트륨전분은, 상기 저점도화 처리(예컨대, 효소처리 또는 산처리)를 거친 전분과 옥테닐호박산 또는 옥테닐호박산나트륨과의 에스테르 반응 결과물일 수 있으며, 다르게는, 이러한 반응 결과물을 추가로 알파화 처리한 결과물일 수도 있다. The low viscosity octenyl succinate starch or sodium octenyl succinate starch contained in the carbohydrate-based lipid framework of the present invention can be obtained by subjecting the starch obtained by the above-mentioned low-viscosity treatment (for example, enzyme treatment or acid treatment) and octenyl succinate or octenyl May be the result of the esterification reaction with sodium succinate, or alternatively, the result of this reaction may be further alpha-processed.
상기 전분과 옥테닐호박산 또는 옥테닐호박산나트륨과의 에스테르 반응에 특별한 제한은 없으며, 공지의 시약 및 조건들을 사용할 수 있다.There is no particular limitation on the ester reaction between the starch and octenyl succinate or sodium octenyl succinate, and known reagents and conditions may be used.
이에 제한되는 것은 아니지만, 상기 옥테닐호박산전분 또는 옥테닐호박산나트륨전분에 있어서, 전분 100중량%에 대한 옥테닐호박산의 치환도는 바람직하게는 0.1~3중량%, 더욱 바람직하게는 0.2~2.5중량%일 수 있다. 전분 100중량%에 대한 옥테닐호박산의 치환도가 0.1중량%에 못 미치면 지방의 유화능을 대체하기 위한 특성이 발현되지 않을 가능성이 있고, 3중량%를 초과하면 식품 첨가물로서 적용 가능한 법적 허용치를 초과하기 때문에 사용이 불가한 문제가 있다.Although not limited thereto, the degree of substitution of octenyl succinic acid with respect to 100 wt% of the starch in the octenyl succinate or sodium octenyl succinate starch is preferably 0.1 to 3 wt%, more preferably 0.2 to 2.5 wt% %. ≪ / RTI > If the degree of substitution of octenyl succinic acid with respect to 100 wt% of starch is less than 0.1 wt%, the property to replace the emulsifying ability of the fat may not be expressed. If the substitution degree exceeds 3 wt%, the legal allowable value There is a problem that it can not be used.
저점도화 처리되지 않은 옥테닐호박산전분 또는 옥테닐호박산나트륨전분의 5중량% 현탁액은, 원료에 따른 차이가 있지만, RVA(rapid visco analyser) 점도 그래프 상에서 1000cP~4500cP의 최고 점도를 나타낸다. RVA 측정 조건은 다음과 같다: 교반속도 160rpm으로 50℃의 전분 현탁액을 4.5℃/분으로 승온하여 95℃에서 10분간 유지한 뒤, 4.5℃/분으로 50℃까지 냉각시킨다. A 5 wt.% Suspension of undecavitated octenyl succinate starch or sodium octenyl succinate starch exhibits a peak viscosity of 1000 cP to 4500 cP on the RVA (rapid visco analyzer) viscosity graph, albeit with a difference from raw materials. The RVA measurement conditions are as follows: The starch suspension at 50 DEG C at a stirring speed of 160 rpm is heated to 4.5 DEG C / min, held at 95 DEG C for 10 minutes, and cooled to 4.5 DEG C / min at 50 DEG C.
본 발명의 저점도화 처리된 옥테닐호박산전분 또는 옥테닐호박산나트륨전분은, 동일 조건의 저점도화 처리되지 않은 옥테닐호박산전분 또는 옥테닐호박산나트륨전분에 대한 RVA점도 그래프 상의 최고 점도(100%로 가정시) 대비, 바람직하게는 75% 이하(예컨대, 1~75%), 더 바람직하게는 50% 이하(예컨대, 1~50%), 더욱 더 바람직하게는 25% 이하(예컨대, 1~25%)의 최고 점도를 나타낸다. 저점도화 처리된 옥테닐호박산전분 또는 옥테닐호박산나트륨전분의 최고 점도가 저점도화 처리되지 않은 것의 최고 점도의 75%를 초과하면, 첨가 함량에 따라서는 최종 제품에서 점도 변화를 일으켜 물성이 저하될 가능성이 있다.The low viscosity octenyl succinate starch or sodium octenyl succinate starch of the present invention has a maximum viscosity (100%) on the RVA viscosity graph for unconverted octenyl succinate starch or octenyl succinate starch under the same conditions More preferably 50% or less (e.g., 1 to 50%), even more preferably 25% or less (e.g., 1 to 25% ). ≪ / RTI > If the maximum viscosity of the low viscosity octenyl succinate starch or sodium octenyl succinate starch exceeds 75% of the maximum viscosity of the unmodified starch, the viscosity of the final product may deteriorate due to the added content .
상기 저점도화 처리된 옥테닐호박산전분 또는 옥테닐호박산나트륨전분은 그 자체로 탄수화물계 지방대체제로 사용될 수 있다. 즉, 본 발명의 탄수화물계 지방대체제 100중량부 중에, 상기 저점도화 처리된 옥테닐호박산전분 또는 옥테닐호박산나트륨전분이 100중량부일 수 있다.The low viscosity octenyl succinate starch or sodium octenyl succinate starch may itself be used as a carbohydrate based fat substitute. That is, 100 parts by weight of the octenyl succinate-treated starch or octenyl succinate-treated starch may be 100 parts by weight of the carbohydrate-based fat base system of the present invention.
다르게는, 본 발명의 탄수화물계 지방대체제 100중량부에는, 저점도화 처리된 옥테닐호박산전분 또는 옥테닐호박산나트륨전분이 바람직하게는 20~80중량부, 더 바람직하게는 30~70중량부, 더욱 더 바람직하게는 45~60중량부로 포함될 수 있다. 지방대체제 100중량부 내의 저점도화 처리된 옥테닐호박산전분 또는 옥테닐호박산나트륨전분 함량이 20중량부 보다 낮으면 매끄러움성과 점도 등을 적절히 제공하지 못할 수 있고, 80중량부 보다 높으면 제과제품에 적용시 비중이 증가하여 최종 제품의 부피가 감소하는 문제가 있을 수 있다.Alternatively, 100 parts by weight of the carbohydrate-based fat base system of the present invention may contain 20 to 80 parts by weight, more preferably 30 to 70 parts by weight, of the octenyl succinate-treated starch or octenyl succinate-treated starch, More preferably 45 to 60 parts by weight. If the content of starch octenyl succinate or sodium octenyl succinate treated with 100 parts by weight of low-viscosity lipid system is less than 20 parts by weight, smoothness and viscosity may not be adequately provided. If the content is higher than 80 parts by weight, There is a problem that the specific gravity increases and the volume of the final product decreases.
본 발명의 탄수화물계 지방대체제는 증점제를 더 포함할 수 있다. 증점제의 종류에는 특별한 제한이 없으며, 식품공전에서 식품 혹은 식품 첨가물로 허가된 종류를 사용할 수 있다. 구체적으로는, 하이드로콜로이드, 수불용성 식이섬유, 수용성 식이섬유, 전분, 카라기난, 구아검, 잔탄검 및 펙틴으로부터 선택된 하나 이상이 사용될 수 있다. 본 발명의 탄수화물계 지방대체제 100중량부에는 증점제가 바람직하게는 1~40중량부, 더 바람직하게는 1~35중량부, 더욱 더 바람직하게는 5~30중량부로 포함될 수 있다. 탄수화물계 지방대체제 100중량부당 증점제 함량이 1중량부에 못 미치면 안정적인 조직을 유지하기 어려울 수 있고, 40중량부를 초과하면 끈적한 식감을 제공하여 품질 저하를 초래할 수 있다.The carbohydrate-based lipid framework of the present invention may further comprise a thickener. There are no particular restrictions on the type of thickener, and any type of food or food additive may be used in food circulation. Specifically, at least one selected from hydrocolloid, water-insoluble dietary fiber, water-soluble dietary fiber, starch, carrageenan, guar gum, xanthan gum and pectin can be used. The 100 weight part of the carbohydrate-based fat base system of the present invention may contain the thickener in an amount of preferably 1 to 40 parts by weight, more preferably 1 to 35 parts by weight, still more preferably 5 to 30 parts by weight. If the content of the thickener per 100 parts by weight of the carbohydrate-based fat-based system is less than 1 part by weight, it may be difficult to maintain a stable structure. If the content is more than 40 parts by weight, sticky texture may be provided and the quality may deteriorate.
또한, 본 발명의 탄수화물계 지방대체제는 유화제를 더 포함할 수 있다. 유화제의 종류에는 특별한 제한이 없으며, 식품공전에서 식품 혹은 식품 첨가물로 허가된 종류를 사용할 수 있다. 구체적으로는, 글리세린지방산에스테르, 자당지방산에스테르, 소르비탄지방산에스테르, 자당아세트산이소부틸에스테르, 소르비탄지방산에스테르, 프로필렌글리콜지방산에스테르 등의 합성 유화제, 엔주사포닌, 킬라자추출물, 레시틴, 대두사포닌, 동물성스테롤, 유카추출물 등의 천연 유화제, 및 이들의 혼합물로부터 선택된 하나 이상이 사용될 수 있다. 바람직하게는 글리세린지방산에스테르 혼합물을 사용할 수 있다. 본 발명의 탄수화물계 지방대체제 100중량부에는 유화제가 바람직하게는 1~40중량부, 더 바람직하게는 1~35중량부, 더욱 더 바람직하게는 5~30중량부로 포함될 수 있다. 탄수화물계 지방대체제 100중량부당 유화제 함량이 1중량부에 못 미치면 제품안정성이 떨어질 수 있고, 40중량부를 초과하면 제품의 경도가 감소해 식감이 저하하는 문제가 발생할 수 있다.In addition, the carbohydrate-based lipid framework of the present invention may further comprise an emulsifier. There are no particular restrictions on the type of emulsifier, and any type of food or food additive permitted in foodstuffs may be used. Specific examples thereof include synthetic emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, sucrose acetic acid isobutyl esters, sorbitan fatty acid esters and propylene glycol fatty acid esters; saponins such as Enzoo Saponin, Killara Extract, Lecithin, Natural emulsifiers such as sterol and yucca extract, and mixtures thereof. Preferably a mixture of glycerin fatty acid esters can be used. The amount of the emulsifier is preferably 1 to 40 parts by weight, more preferably 1 to 35 parts by weight, and still more preferably 5 to 30 parts by weight in the 100 parts by weight of the carbohydrate-based fat base system of the present invention. If the content of the emulsifier per 100 parts by weight of the carbohydrate-based fat-based system is less than 1 part by weight, the stability of the product may deteriorate. If the amount exceeds 40 parts by weight, the hardness of the product may decrease.
본 발명의 탄수화물계 지방대체제는 유동물 형태, 고체 형태 또는 반고체 형태를 모두 가질 수 있다.The carbohydrate-based fatty acid regimens of the present invention can have both animal, solid or semi-solid forms.
본 발명의 다른 측면에 따르면, 전분을 저점도화 처리하는 단계; 및 상기 저점도화 처리된 전분을 옥테닐호박산 또는 옥테닐호박산나트륨과 에스테르 반응시키는 단계를 포함하는, 탄수화물계 지방대체제의 제조방법이 제공된다.According to another aspect of the present invention, there is provided a method for preparing starch, And esterifying the low-viscosity starch with octenyl succinic acid or sodium octenyl succinate.
본 발명의 바람직한 일 구체예에 따른 탄수화물계 지방대체제의 제조방법은, 효소 또는 산을 사용하여 전분을 저점도화 처리하는 단계; 상기 저점도화 처리된 전분을 옥테닐호박산 또는 옥테닐호박산나트륨과 에스테르 반응시키는 단계; 상기 에스테르 반응 결과물을 중화한 후, 정제 및 건조하는 단계: 및 상기 건조 결과물을 현탁액으로 만들어 알파화하는 단계를 포함할 수 있다.A method for preparing a carbohydrate-based fat base system according to a preferred embodiment of the present invention comprises: treating starch with a low viscosity using an enzyme or an acid; Esterifying the low viscosity starch with octenyl succinic acid or sodium octenyl succinate; Neutralizing the ester reaction product, followed by purification and drying, and alpha -forming the dried product into a suspension.
탄수화물계 지방대체제가 상기 설명한 증점제 및 유화제 중 하나 이상을 포함하는 경우, 본 발명의 탄수화물계 지방대체제의 제조방법은 이들 성분을 첨가하는 단계를 추가로 포함할 수 있다.When the carbohydrate-based fat substitute comprises at least one of the above-mentioned thickeners and emulsifiers, the process for preparing the carbohydrate-based fatty acid framework of the present invention may further comprise the step of adding these components.
본 발명의 또 다른 측면에 따르면, 상기 본 발명의 탄수화물계 지방대체제를 포함하는 것을 특징으로 하는 식품 제조용 반제품 또는 식품 완제품이 제공된다.According to another aspect of the present invention, there is provided a semi-finished or finished food product for food manufacturing, which comprises the carbohydrate-based fatty acid system of the present invention.
본 발명의 탄수화물계 지방대체제를 포함하는 식품 완제품은 기존 제품 대비 지방함량을 낮춘 것으로서, 그 종류에 특별한 제한은 없으며, 예컨대, 비발효 또는 발효 제과ㆍ제빵제품, 비발효 또는 발효 유제품, 냉동유제품, 소스, 드레싱, 마요네즈, 레토르트 식품, 식용유지(마가린 또는 쇼트닝 등) 등을 들 수 있다. 본 발명에 있어서 “반제품”이란 이러한 식품 완제품의 제조에 사용되는 냉동생지, 프리믹스, 아이스크림 믹스, 저지방 분말 드레싱 등의 제품을 뜻하며, 상기 종류에 제한되지 않는다.The finished food product containing the carbohydrate-based fat-based system of the present invention has a lowered fat content compared to the conventional product, and there is no particular limitation on its kind, and examples thereof include non-fermented or fermented confectionery and bakery products, non- fermented or fermented milk products, Sauces, dressings, mayonnaise, retort food, edible oils (such as margarine or shortening), and the like. In the present invention, the term " semi-finished product " means a product such as a frozen dough, a premix, an ice cream mix, and a low-fat powder dressing, which are used in the manufacture of such finished food product.
이하, 실시예 및 비교예를 통하여 본 발명을 보다 구체적으로 설명한다. 그러나 하기 실시예는 본 발명의 이해를 돕기 위한 것일 뿐, 본 발명의 범위가 이로써 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples. However, the following examples are intended to assist the understanding of the present invention, and the scope of the present invention is not limited thereto.
실시예Example 1~2: 1 to 2: 저점도화Low viscosity 처리된 Treated 옥테닐호박산전분의Octenyl succinate starch 제조 Produce
실시예Example 1 One
40℃항온수조에서 감자전분 20 Be에 1중량% HCl(전분 고형분 기준)을 첨가하고 300~500rpm으로 24시간동안 교반하며 반응시켜, 식품에 사용 시에 적정한 점도 수준으로 저점도화시켰다. 이후, pH 8.5~9.0 범위로 조정하여 산처리 반응을 종결시켰다. 1 wt% HCl (based on starch solids) was added to 20 Be of potato starch in a constant temperature water bath at 40 캜 and reacted with stirring at 300 to 500 rpm for 24 hours to lower the viscosity to a suitable viscosity level for use in food. Thereafter, the pH was adjusted to the range of 8.5 to 9.0, and the acid treatment reaction was terminated.
이어서, 산처리된 고형분 함량의 1중량%에 해당하는 옥테닐호박산(OSA)을 첨가(순도보정)하고, pH 변화가 없을 때까지 2시간 동안 반응시켰다. 반응 시 3% NaOH용액으로 pH를 유지하였다. 반응이 끝난 후, 결과액을 중화시켜 pH 7로 하고, 탈수 및 정제 과정을 거친 후 50℃오븐에서 건조하였다. 건조한 시료에 수분을 첨가하여 다시 원래의 20 Be에 맞춘 현탁액으로 만든 후, 드럼건조하여 알파화하여 저점도화 처리된 옥테닐호박산전분을 제조하였다. Subsequently, octenyl succinic acid (OSA) corresponding to 1% by weight of the acid-treated solid content was added (purity correction) and reacted for 2 hours until no pH change occurred. The pH was maintained with 3% NaOH solution during the reaction. After the reaction was completed, the resulting solution was neutralized to pH 7, dehydrated and purified, and then dried in an oven at 50 ° C. Moisture was added to the dried sample, and the suspension was made into the original 20 Be slurry. The slurry was drum-dried to prepare octenyl succinic acid starch which had been subjected to low viscosity treatment.
실시예Example 2 2
산처리시 4중량% HCl(전분 고형분 기준)을 첨가하고 6시간동안 반응시키고, 산처리된 고형분 함량의 3중량%에 해당하는 옥테닐호박산을 사용한 것을 제외하고는, 실시예 1과 동일한 방법으로 저점도화 처리된 옥테닐호박산전분을 제조하였다.Except that 4% by weight of HCl (based on starch solids) was added during the acid treatment and reacted for 6 hours, and octenyl succinic acid corresponding to 3% by weight of the acid-treated solid content was used. Low - viscosity - treated octenyl succinate starch was prepared.
상기 실시예 1 및 2에서 제조된 저점도화 처리된 옥테닐호박산전분의 5중량% 현탁액에 대하여 RVA로 최고 점도를 측정하였다. 대조예로서, 산처리되지 않은 옥테닐호박산전분(OSA 사용량: 3중량%)의 5중량% 현탁액에 대하여 RVA로 최고 점도를 측정하였다. 측정 결과를 하기 표 1에 나타내었다.The 5% by weight suspension of the octenyl succinate-treated starch prepared in Examples 1 and 2 above was measured for maximum viscosity by RVA. As a control, the 5% by weight suspension of unacidated octenyl succinate starch (OSA usage: 3% by weight) was measured for its maximum viscosity by RVA. The measurement results are shown in Table 1 below.
실시예Example 3 및 3 and 비교예Comparative Example 1~2: 마요네즈의 제조 1 ~ 2: Manufacture of mayonnaise
하기 표 2에 나타낸 원료 및 함량을 배합하여 마요네즈를 제조하였다. 비교예 1은 기존 마요네즈 배합비에 따른 것이고, 비교예 2는 비교예 1 대비 지방함량을 50% 낮춘 것이며, 실시예 3은 비교예 1 대비 지방함량을 50% 낮추고 또한 지방대체제로서 실시예 1의 저점도화 처리된 옥테닐호박산전분을 추가한 것이다. 마요네즈는 전란, 정제수, 가루재료를 믹싱보울에서 저속으로 10분 이상 혼합한 후, 식초 및 대두유를 첨가하여 10분 이상 혼합한 다음 믹서기(칼날믹서)에 넣어 표면이 매끈해질 때까지 고속 믹싱하고, 4℃에서 48시간 이상 숙성하여 제조하였다.The raw materials and the contents shown in Table 2 were compounded to prepare mayonnaise. The fat content of Comparative Example 1 was 50% lower than that of Comparative Example 1, while the fat content of Comparative Example 1 was 50% lower than that of Comparative Example 1, Octenyl succinic acid starch added. Mayonnaise is prepared by blending egg, purified water, and powder materials in a mixing bowl at low speed for 10 minutes or more, adding vinegar and soybean oil for 10 minutes or more, mixing the mixture in a blender (blade mixer) 4 < [deg.] ≫ C for at least 48 hours.
제조된 각 마요네즈 25g을 조리용 별 깍지를 사용하여 U자 형태로 짠 후, 표면이 뭉그러지는 정도를 상대적으로 평가하였다. 25 g of each prepared mayonnaise was squeezed into a U-shape using a cooking pod, and the degree of surface disintegration was relatively evaluated.
20~30대 여성 10명, 20~30대 남성 10명으로 이루어진 전문 패널을 통해 제조된 각 마요네즈에 대한 기호도를 평가하였다. 기호도 평가로는, 식감[아주 좋다: 5점, 좋다: 4점, 보통: 3점, 나쁘다: 2점, 아주 나쁘다: 1점]과 점성[아주 강하다: 5점, 강하다: 4점, 보통: 3점, 약하다: 2점, 아주 약하다: 1점]에 대해 관능검사를 실시하였다. We evaluated the degree of preference for each of the mayonnaise prepared through the expert panel consisting of 10 women in their 20s and 30s and 10 men in their 20s and 30s. Very good: 5 points, strong: 4 points, average: 3 points, bad: 2 points, very bad: 1 point, and viscous [very strong: 3 points, weak: 2 points, very weak: 1 point].
점도는 마요네즈를 각각 25g씩 계량한 후 RVA(Rapid Visco Analyzer)를 이용해 30℃, 160rpm에서 측정하였다. The viscosity was measured by using RVA (Rapid Visco Analyzer) at 30 ° C and 160 rpm after weighing 25 g each of mayonnaise.
유화안정성은 다음과 같이 측정하였다. 50ml 팔콘 튜브에 각 시료를 15g(F0) 칭량한 다음 55℃ 오븐에서 4일간 저장하였다. 이후, 시료를 원심분리기로 30℃, 5000rpm에서 15분간 원심분리한 다음, 분리된 상층액을 제거하였다. 상층액을 제거한 후 침전물의 무게(F1)를 칭량하여 하기 식에 따라 마요네즈 유화안정성을 측정하였다.The emulsion stability was measured as follows. 15 g (F 0 ) of each sample was weighed in a 50 ml falcon tube and stored in a 55 ° C oven for 4 days. Thereafter, the sample was centrifuged at 30 DEG C and 5000 rpm for 15 minutes by a centrifuge, and the separated supernatant was removed. After removing the supernatant, the weight (F 1 ) of the precipitate was weighed, and the stability of mayonnaise emulsion was measured according to the following formula.
유화안정성(%)=(F1/F0) x 100Emulsion stability (%) = (F 1 / F 0 ) x 100
상기 측정 및 평가 결과를 하기 표 3 및 도 1에 나타내었다.The measurement and evaluation results are shown in Table 3 and FIG.
실시예Example 4 및 4 and 비교예Comparative Example 3~4: 파운드 3 to 4: Pound 케익의Cake 제조 Produce
하기 표 4에 나타낸 원료 및 함량을 배합하여 파운드 케익을 제조하였다. 비교예 3은 기존 파운드 케익 배합비에 따른 것이고, 비교예 4는 비교예 3 대비 지방함량을 50% 낮춘 것이며, 실시예 4는 비교예 3 대비 지방함량을 50% 낮추고 또한 지방대체제로서 하기 배합물을 추가한 것이다. 파운드케익의 제조는 제과 실기의 표준 방법을 이용하였다.A pound cake was prepared by blending the raw materials and the contents shown in Table 4 below. Comparative Example 3 is according to the conventional pound cake mixing ratio, Comparative Example 4 is a 50% lower fat content than Comparative Example 3, Example 4 lowered the fat content by 50% compared to Comparative Example 3, It is. The pound cake was prepared using standard methods of confectionery.
지방대체제 배합물: 실시예 1의 저점도화 처리된 옥테닐호박산전분 64g + 검류 3.2g + 유화제(글리세린지방산에스테르) 3.2g + 물 249.6gFatty system combination: 64 g low octenyl starch hydrolyzate starch of Example 1 + gum 3.2 g + emulsifier (glycerin fatty acid ester) 3.2 g + water 249.6 g
제조된 파운드케익의 외형을 육안으로 평가하였으며, 20~30대 여성 10명, 20~30대 남성 10명으로 이루어진 전문 패널을 통해 식감 기호도를 평가하였다. [아주 부드럽다: 5점, 부드럽다: 4점, 보통: 3점, 단단하다: 2점, 아주 단단하다: 1점]The appearance of the pound cake was visually evaluated, and the texture preference was evaluated through a panel consisting of 10 women in their 20s and 30s and 10 men in their 20s and 30s. [Very soft: 5 points, soft: 4 points, average: 3 points, hard: 2 points, very hard: 1 point]
경도는 Texture analyzer(TA-XT2i Stable Micro Systems, UK)를 사용하여 시료를 10mm x 10mm x 30mm로 잘라 프로브(20mm rounded cylinder)를 pre-test speed 2.0mm/s, test speed 1.0mm/s로 압착하여 가해지는 힘을 g로 측정하여 나타내었으며, 이는 단위 면적당(cm2 ) 가해지는 무게(g)의 정도에 해당한다. 측정 및 평가 결과를 하기 표 5에 나타내었다.The hardness was measured by cutting the sample into 10 mm x 10 mm x 30 mm using a texture analyzer (TA-XT2i Stable Micro Systems, UK) and pressing a 20 mm rounded cylinder at a pre-test speed of 2.0 mm / s and a test speed of 1.0 mm / And the applied force is expressed in g, which corresponds to the degree of weight (g) applied per unit area (cm 2 ) . The results of the measurement and evaluation are shown in Table 5 below.
실시예Example 5 및 5 and 비교예Comparative Example 5~6: 5 to 6: 머핀의Muffin 제조 Produce
하기 표 6에 나타낸 원료 및 함량을 배합하여 머핀을 제조하였다. 비교예 5는 기존 머핀 배합비에 따른 것이고, 비교예 6은 비교예 5 대비 지방함량을 75% 낮춘 것이며, 실시예 5는 비교예 5 대비 지방함량을 75% 낮추고 또한 지방대체제로서 하기 배합물을 추가한 것이다. 머핀의 제조는 제과 실기의 표준 방법을 이용하였다.Muffins were prepared by mixing the raw materials and the contents shown in Table 6 below. In Comparative Example 5, the fat content was reduced by 75% compared to Comparative Example 5. In Example 5, the fat content was lowered by 75% compared to Comparative Example 5, and the following combination was added as a fat-based system will be. Muffins were prepared using standard methods of confectionery production.
지방대체제 배합물: 실시예 1의 저점도화 처리된 옥테닐호박산전분 20g + 검류 3.2g + 유화제(글리세린지방산에스테르) 4.8gCombination of lipid system: 20 g low octenyl starch hydrolyzate starch of Example 1 + gum 3.2 g + emulsifier (glycerin fatty acid ester) 4.8 g
제조된 머핀의 외형을 육안으로 평가하였으며, 식감은 관능평가 방법으로 평가하였다. 경도는 Texture analyzer(TA-XT2i Stable Micro Systems, UK)를 사용하여 시료를 10mm x 10mm x 30mm로 잘라 프로브(20mm rounded cylinder)를 pre-test speed 2.0mm/s, test speed 1.0mm/s로 압착하여 가해지는 힘을 g로 측정하여 나타내었으며, 이는 단위 면적당 가해지는 무게의 정도에 해당한다. 측정 및 평가 결과를 하기 표 7에 나타내었다.The appearance of the prepared muffins was visually evaluated, and the texture was evaluated by a sensory evaluation method. The hardness was measured by cutting the sample into 10 mm x 10 mm x 30 mm using a texture analyzer (TA-XT2i Stable Micro Systems, UK) and pressing a 20 mm rounded cylinder at a pre-test speed of 2.0 mm / s and a test speed of 1.0 mm / The applied force is expressed in g, which corresponds to the weight applied per unit area. The measurement and evaluation results are shown in Table 7 below.
실시예Example 6 및 6 and 비교예Comparative Example 7: 7: 화이트크림White cream 소스의 제조 Manufacture of sauce
하기 표 8에 나타낸 원료 및 함량을 배합하여 화이트크림 소스를 제조하였다. 비교예 7은 기존 화이트크림 소스 배합비에 따른 것이고, 실시예 6은 비교예 7 대비 지방함량을 50% 낮추고 또한 지방대체제로서 실시예 1의 저점도화 처리된 옥테닐호박산전분을 추가한 것이다. 가루 재료를 계량하여 저속에서 10분간 혼합한 후, 생크림과 우유를 넣고 저속에서 1분간 혼합하고, 현탁액을 90℃까지 중탕 가열하고 녹인 버터를 투입한 후, 90℃에서 20분간 일정하게 저어 화이트 소스를 제조하였다.A white cream sauce was prepared by mixing the raw materials and the contents shown in Table 8 below. Comparative Example 7 is based on the conventional white cream sauce mixture ratio, Example 6 is the addition of the octenyl succinate-treated starch of Example 1 as the fat base system, which lowered the fat content by 50% compared to Comparative Example 7. The flour was weighed and mixed at low speed for 10 minutes. Fresh cream and milk were added and mixed at low speed for 1 minute. The suspension was heated to 90 캜 in a hot water bath and melted butter was added. The mixture was stirred constantly at 90 캜 for 20 minutes, .
제조된 화이트 소스에 대하여, 전문 패널(20~30대 여성 10명, 20~30대 남성 10명)을 대상으로 외형, 맛, 향, 식감 및 전반적인 기호도에 대해 관능검사를 실시하였다[아주 좋다: 5점, 좋다: 4점, 보통: 3점, 나쁘다: 2점, 아주 나쁘다: 1점]. 평가점수를 합산한 다음 산술 평균하여 하기 표 9에 나타내었다.For the prepared white sauce, a sensory test was conducted on the appearance, taste, flavor, texture and overall acceptability of a panel of experts (10 women in their 20s and 30s, 10 men in their 20s and 30s) 5 points, good: 4 points, average: 3 points, bad: 2 points, very bad: 1 point]. The evaluation scores are summed and then arithmetically averaged to be shown in Table 9 below.
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Cited By (5)
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KR20160054997A (en) * | 2014-11-07 | 2016-05-17 | 주식회사 삼양사 | Cream composition for bakery and confectionery including psicose |
BE1027731B1 (en) * | 2020-05-25 | 2021-06-01 | Gb Foods Belgium N V | Foodstuff in the form of an oil-in-water emulsion, method for its preparation and uses |
KR20220084681A (en) * | 2020-12-14 | 2022-06-21 | 대상 주식회사 | Vegetable emulsion stabilizer compositon and vegetable mayonnaise for vegan |
KR20220087747A (en) * | 2020-12-18 | 2022-06-27 | 대상 주식회사 | Thermostable Mayonnaise and manufacturing method of the same |
KR102588773B1 (en) * | 2022-09-05 | 2023-10-17 | 주식회사 지구인컴퍼니 | A Animal Fat Substitute Composition and Vegetable Patty Comprising the Same |
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KR20160054997A (en) * | 2014-11-07 | 2016-05-17 | 주식회사 삼양사 | Cream composition for bakery and confectionery including psicose |
BE1027731B1 (en) * | 2020-05-25 | 2021-06-01 | Gb Foods Belgium N V | Foodstuff in the form of an oil-in-water emulsion, method for its preparation and uses |
KR20220084681A (en) * | 2020-12-14 | 2022-06-21 | 대상 주식회사 | Vegetable emulsion stabilizer compositon and vegetable mayonnaise for vegan |
KR20220087747A (en) * | 2020-12-18 | 2022-06-27 | 대상 주식회사 | Thermostable Mayonnaise and manufacturing method of the same |
KR102588773B1 (en) * | 2022-09-05 | 2023-10-17 | 주식회사 지구인컴퍼니 | A Animal Fat Substitute Composition and Vegetable Patty Comprising the Same |
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