KR100758582B1 - The composition of fat replacement - Google Patents

Abstract

An oil substitute composition is provided to contain maltodextrine and potato powder as a bulking agent, calcium sulfate, ascorbic acid, methylcellulose and sodium stearoyl lactylate as a leavening agent, and protease, lipase and amylase as an intermediate forming enzyme. The oil substitute composition enables the production of high quality of bread with low caloric value and no trans fatty acid. An oil substitute composition is manufactured by mixing maltodextrine of 35~50%, potato powder of 25~40%, calcium sulfate of 0.5~1%, ascorbic acid of 0.1~0.2%, methylcellulose of 1~3%, sodium stearoyl lactylate of 10~20%, protease of 0.1~0.5%, lipase of 0.2~0.6%, and amylase of 0.2~0.5%; and then preparing a 100% powder mixture. The oil substitute composition takes the same effects as a bulking agent, a leavening agent, and an intermediate forming enzyme. The bread produced by using the composition can be prevented from getting hard without using oil and baking conditioners.

Description

Oil and fat replacement composition

The present invention relates to a fat and oil composition, and more particularly, to a fat and oil composition containing maltodextrin, potato powder, calcium sulfate, ascorbic acid, methyl cellulose, sodium stearyl lactate, protease, lipase and amylase. .

Recently, as Korea has advanced into developed countries, obesity and adult diseases have become a social problem as a result of the increase in consumption of processed foods focused on simple foods. One way to overcome this problem is to create an atmosphere that encourages consumers to refrain from using processed foods and to purchase and consume health-oriented and nature-friendly products.

On the other hand, bread has become a staple food for Koreans along with the westernization of eating habits, and its consumption is constantly increasing, especially among younger generations. Bread contains flour, salt, water and yeast as main ingredients, and sugar, fats, dairy products and quality improvers are added as side ingredients to improve the texture and quality of bread.

Among them, fats and oils are essential ingredients in foods that are made to swell through the fermentation process such as bread, and a considerable amount is used. Semi-solid fats made from hydrogenated animal and vegetable oils as substitutes for butter have been used for a long time under the name of shortening. The fats used in the shortening are different depending on the type of bread, but are generally used 2-15% per weight of bread (Kim Dong-hoon. 1998. Food Chemistry, Cheongdang, Seoul) 15-30% of the total bread calories (Food Nutrition Table, 2000. Nutritional Recommendations of Koreans. Korean Nutrition Society, Seoul).

The fats and fats added to bread dough mix with other food ingredients to prevent the dough from forming between layers of starch, a protein-based gluten, and a continuous layer of watery dough. In this way, the fat enters between layers of the dough to form a discontinuous matrix to provide the dough with lubricity to improve the fermentation expandability of the dough and to make the bread easily boil and soften.

Bread dough does not air-tight against carbon dioxide gas generated during fermentation and water vapor generated during baking, and passes carbon dioxide and water vapor through the gap.

However, when plastic fats are well mixed in flour dough, the effective mixing of the air by shortening and the formation of small air cells by the mixing of air during the kneading process are promoted, and the uniformity of the pore tissue inside the bread is greatly improved. This oil also melts in the dough and closes the gaps between the layers of starch particles and gluten, so that the gas does not spill out and remains inside to increase the volume of the dough (or bread) (Baker, JC). et.al 1942.The relation of fats to texture, crumb, and volume in bread.cereal chemistry.18 , 84). The bread quality improvement effect is maximized through quality improvement and synergy.

On the other hand, nutritional excess fat intake has been known to be associated with mortality due to various heart disease and circulatory diseases of people around the world. According to Pangborn (RM, 1964), the amount and ratio of saturated fatty acids and fatty acids with one double bond and fatty acids with multiple double bonds in fats in daily foods affect the cholesterol level in human serum. . In particular, fats with a high content of saturated fatty acids are known to significantly increase LDL cholesterol levels.

The fats and oils used in baking are made through a curing process that adds hydrogen to the double bonds of animal and vegetable fats and makes fatty acids into single bonds. In this case, trans fatty acid is formed by changing the cis structure of some fatty acids into a trans structure, which has been reported to increase the concentration of LDL cholesterol in serum cholesterol.

On the other hand, when the bread is made without adding fats and fats, it has a disadvantage of poor texture and rapid aging as compared to breads with fats and fats, so that trans fats can be obtained through enzymatic interesterification technology. Oils made to contain less have been developed and are under consideration for their use. However, the use of such fats in bread products has the disadvantages of inferior texture of the bread and does not help lower the calories of bread.

In order to make the quality of commercially produced bread satisfactory to the consumer, a quality improving agent (hereinafter referred to as a "bakery improving agent") is used because the quality improvement effect by fat or oil is not sufficient. In addition to the limited purpose of the yeast hood introduced due to the standardization of the quality of the bakery, the bakery improver is an inorganic and oxidizing agent that overcomes the quality fluidity of changes in raw materials, processes and environments that can occur under mass production, and maximizes the internal and external quality of bread. It is made by adding a reducing agent and an aging retardant (Cho Nam-ji 2000. Baking Improvement Agent, Bakery Materials Science, BNC World, Seoul).

Recently, raw materials made by combining 2-3 kinds of bakery ingredients are marketed. This is to simplify the bakery raw materials to facilitate the weighing of raw materials and to secure sales competitiveness through multifunctional raw materials.

The present inventors have diligently researched to develop a baking fat replacement composition capable of simultaneously acting as a fat and fat baking agent without adding fat and baking improving agent during baking. As a result, maltodextrin, potato flour, calcium sulfate, ascorbic acid, methyl The fat or oil substitute composition comprising cellulose, sodium stearyl lactate, protease, lipase and amylase results in fewer calories, no trans fats, and no apparent external and texture characteristics of the bread with fat and bakery supplements. It was found to be excellent.

Accordingly, it is an object of the present invention to provide a baking fat replacement composition capable of simultaneously acting as a fat and fat bakery improving agent without adding fat and bakery improving agent.

According to an aspect of the present invention, the present invention provides a maintenance composition comprising maltodextrin, potato flour, calcium sulfate, ascorbic acid, methylcellulose, sodium stearyl lactate, protease, lipase and amylase.

Even without adding fat or oil to bread dough, flour contains 2-3% fat by weight. A significant portion of this fat (ie nonpolar lipid) is bound to starch and cannot be used as an enzyme substrate. On the other hand, fats that are not bound to starch represent about 1.7%, of which polar fat accounts for about 0.6% by weight of wheat flour and is degraded by enzymes that show substrate specificity, resulting in phospholipids such as lecithin and digalactodiglycerides. It will make up the same glycolipids. These polar lipids exist as carbohydrates and nonpolar lipids or intermediates linking proteins with nonpolar lipids and are involved in dough formation (MacRitchie, F. 1977. Flour lipids and their effects in baking, J. sci. Fd. Agric 28, 53-58). Therefore, even if fat is not formed in the dough, it is believed that when the polar fat is formed, the dough is stabilized to increase the bread volume and delay the aging of the bread.

Bubbles, starch grains and polar fats are distributed in the continuous phase protein matrix of the initial fermentation dough. As the dough is fermented, the protein structure changes to a bubble-like structure, and the gas cells are stabilized by accumulation of a thin layer of fat composed of a surfactant (Gan, Z., Ellis, PR and Schofield, JD 1995). Gas cell stabilisation and gas retention in wheat bread dough.J. Of Cereal Science 21, 215-230). This stabilization of the kneading structure is further facilitated when the concentration of proteases is increased to some level and when methylcellulose and sodium stearyl lactate are present together.

Emulsifiers, such as those used for dough, usually reduce the surface tension between air and water or oil and water to improve bubble stability, and interact with gluten proteins to enhance gluten structure and slow starch gelatinization during baking. Homogeneous formation (Kohler, P. 2001. Study of the Effect of emulsifiers. Synthesis and characterization of DATEM components. Lebensm-Wiss.u. Technol. 34 (6). 359-366).

In the present invention, lipase and amylase were used as lubricants to increase the lubricity of the dough, and when used at the same time, emulsifiers were combined with polar flour lipids to stabilize the dough and increase the volume even more.

Meanwhile, carbohydrate materials traditionally used to replace fats and oils in bread include polydextrose, maltodextrin, potato flour, and hydrophilic colloids (Kathleen J. Nelson. 1990. Fat substitutes in baking. Annual Technical Conference. ASB USA ).

Maltodextrin used in the present invention makes a brittle dough such as oil and fat, potato powder forms a reversible gel to heat and provides a texture and taste such as oil or fat. On the other hand, maltodextrin or potato powder alone did not achieve the same texture, elasticity, and pore distribution as fat-added dough. And elasticity. Therefore, in a preferred embodiment of the present invention, maltodextrin and potato flour are used simultaneously.

On the other hand, calcium sulfate and ascorbic acid are the raw materials used to promote the fermentation and oxidation of the dough, and the dough without the fat or oil is reduced in fluidity due to the lack of lubrication by oil or fat, resulting in reduced fermentation expandability. Oil and fat products, bakery materials, B & C World, Seoul). Ascorbic acid used in the present invention is bonded to the gluten matrix of the dough to strengthen the gluten matrix to minimize the outflow of carbon dioxide gas to obtain the maximum oven spring and volume during the baking process.

The fat or oil replacement composition of the present invention can simultaneously perform two functions of fat and bread during baking without the addition of fats and fats and baking improvers. Therefore, the composition of the present invention is low in calories and does not contain trans fats. It is beneficial to health and can produce bread having excellent internal and external quality.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it is to those of ordinary skill in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. Will be self-evident.

Example

Materials and methods

1) experimental material

The flour used for bakery flour (strong first grade) produced in August 2005 by Cheil Jedang Co., Ltd., the general components were 13.1% moisture, 13.1% protein (N x 5.7), 0.30% ash. Sugar was used as Jebaek-Jeong-baekbaek sugar (sugar 99.7%), salt was Hanjugeum (purity 98.0%), yeast was the most universal raw yeast, and shortening was Lotte Samkang's Samkang shortening.

2) Manufacturing of Maintenance Substitution

Maltodextrin 35-50%, potato flour 25-40%, calcium sulfate 0.5-1%, ascorbic acid 0.1-0.2%, methylcellulose 1-3%, sodium stearyl lactate 10-20%, protease 0.1-0.5 %, Lipase 0.2-0.6% and amylase 0.2-0.5% were mixed to make eleven 100% powder combinations, and then added to the experimental mixture at the level of 1% -4% of the replacement oil based on flour.

3) Baking method

The baking test used a direct kneading method slightly modified by Finny et al. (Finny, KF 1984. An optimized straight dough bread making method after 44 years.Cereal Chem . 61 (1): 20). The kneading method was used. The compounding ratio of the raw materials used for baking is shown in Table 1.

 Oil and fat alternative composition raw material blending ratio ingredient Oil and fat alternative composition One 2 3 4 5 6 7 8 9 10 11 Maltodextrin 100 0 50 50 50 50 50 50 50 50 50 Potato flour 0 100 50 49.8 46.8 36.8 35.8 35.3 34.8 34.3 38.6 Calcium sulfate 0 0 0 0 0 0 1.0 1.0 1.0 1.0 2.0 Ascorbic acid 0 0 0 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.4 Methylcellulose 0 0 0 0 3.0 3.0 3.0 3.0 3.0 3.0 6.0 Sodium stearyl lactate 0 0 0 0 0 10 10 10 10 10 10 Proteases 0 0 0 0 0 0 0 0.5 0.5 0.5 1.0 Lipase 0 0 0 0 0 0 0 0 0.5 0.5 1.0 Amylase 0 0 0 0 0 0 0 0 0 0.5 1.0 Sum 100 100 100 100 100 100 100 100 100 100 100

In the manufacturing process, the raw material was added to the bowl at a time by using a Hobart mixer (D-300, Hobart, USA) was mixed so that the final dough temperature is 26 ℃. Primary fermentation was carried out for 90 minutes in a fermenter (Mapo, Seoul) of 27 ℃, relative humidity 75%.

To determine the fermentation expansion capacity of the dough, take 100 g of the dough and place it in the expansion tube according to the AACC 22-14 method (American Association of Cereal Chemists. 1962. Approved Method of the AACC. St. Paul, MN). Post fermentation dilatation was measured in mL. 10 g of the dough was taken, placed in a 250 mL beaker, 100 mL distilled water was added thereto, mixed uniformly, and allowed to stand at 25 ° C. for 30 minutes, and then measured every 30 minutes with a pH meter (No. 34, Beckmann, Germany).

After the primary fermentation, the dough was divided into 150 g and rounded, followed by intermediate fermentation for 10 minutes. After the middle fermentation is finished, degassing using a straw and mold the dough into cylindrical shape and put 3 pieces (150 g × 3) in the baking tray and expand the dough to 1 cm height at the top of the mold at 37 ℃, 85% relative humidity. The secondary fermentation was performed until. After the second fermented dough was baked for 25 minutes in an oven (Darang, Sweden) at 190-200 ℃, cooled until the inner temperature of the bread to 35 ℃ packed in polyethylene resin and stored at 25 ℃.

4) Measurement of fermentation expansion force of dough

100 g of the mixed dough was taken and placed in a fermentation expansion tube according to the method of AACC 22-14, and the expansion height was expressed in cm by measuring the fermentation expansion force every hour.

5) pH measurement

According to AACC Method 02-52, 15 g of the skin of the shelled bread was added to a 250 mL beaker with 100 mL distilled water, mixed evenly, and allowed to stand at 25 ° C for 30 minutes. Measured.

6) titration acidity measurement

According to AACC Method 02-31, 15 g of the shelled bread, 100 mL distilled water was added to a 250 mL beaker, mixed with 0.5 mL of 1.0% phenolphthalein indicator, and titrated with 0.1 N NaOH for 30 seconds. The end point was considered as the end point. The titratable acidity is expressed as lactic acid by dividing the requirement of 0.1 N NaOH by titration to 20.

7) Cost measurement

Bread volume was determined by seed replacement method (Pyler, EJ1979. Physical and Chemical Test Methods.Baking Science and Technology.Vol. II, 891-895, Sosland Pub. Co. Merrian Kansas). Post-expiratory (cc / g).

8) Sensory test of bread

Evaluation was conducted by five-point scoring method (Larmod, E. 1970. Methods for sensory evaluation of food.Canada Dept. of Agriculture.Rub; 1284) for odor, taste, texture and color. Was evaluated first and then taste and texture. Evaluation was very good (5 points), good (4 points), normal (3 points), dislikes (2 points), dislikes (1 point), and significance tests were analyzed by Duncan's multiple range test using the SPSS program. It was.

9) Aging rate due to hardness change

The bread was taken out of the oven and left at room temperature for 2 hours, then placed in a polyethylene bag and stored at room temperature (25 ° C) for 4 days while measuring the hardness of the bread three times using a rheometer (CR-200D, Sun Scientific Co., Japan). And the average value was used.

The maximum force was 10 Kgf using mode 20, the table speed was 30 mm / min, the chart speed was 120 mm / min, the sample measurement height was 10 mm, and the measurement depth was 7.5 mm. Was used.

Results and Discussion

1. Fermentation swellability according to the composition of oil substitute

In order to examine the composition of fats and oils suitable to replace fats and oils, eleven groups of fats and fats in Table 1 were added to each formulation instead of fats and oils, and then kneaded for 4 hours of fermentation to change pH, total acidity change and dough expansion height. The results measured in hours are shown in Table 3. The baking composition ratio of the control group was 8% shortening as shown in Table 2, and the test group was 1, 2, 3 and 4% of the maintenance substitute instead of shortening.

 Baking compounding ratio ingredient Control Test Zone (%) One% 2% 3% 4% flour 100 100 100 100 100 water 63.0 63.0 63.0 63.0 63.0 East 3.5 3.5 3.5 3.5 3.5 Salt 2.0 2.0 2.0 2.0 2.0 Sugar 10.0 10.0 10.0 10.0 10.0 shortening 8.0 0.0 0.0 0.0 0.0 Maintenance 0 1.0 2.0 3.0 4.0 Baking improver 2.0 0.0 0.0 0.0 0.0

The pH and total acidity of the control dough using fats and fats decreased as the fermentation time progressed and the total acidity increased (Table 3 and Table 4).

 Change of pH by Oil-Replacement Composition with Fermentation Time group Fermentation time (hr) 0 One 2 3 4 Control 6.05 5.99 5.53 5.31 5.02 One 6.03 5.96 5.50 5.27 4.98 2 6.03 5.96 5.50 5.27 4.98 3 6.03 5.96 5.50 5.27 4.98 4 6.03 5.96 5.50 5.27 4.98 5 6.03 5.96 5.50 5.27 4.98 6 6.03 5.96 5.50 5.27 4.98 7 6.03 5.60 5.43 5.19 4.43 8 6.03 5.60 5.43 5.19 4.43 9 6.03 5.60 5.43 5.19 4.43 10 6.03 5.55 5.40 5.10 4.40 11 6.03 5.54 5.40 5.08 4.41

 Total Acidity Change by Oil-retaining Substitution Composition with Fermentation Time group Fermentation time (hr) 0 One 2 3 4 Control 3.0 4.1 5.3 6.8 8.8 One 3.0 4.3 5.7 7.0 9.2 2 3.0 4.3 5.7 7.0 9.2 3 3.0 4.3 5.7 7.0 9.2 4 3.0 4.3 5.7 7.0 9.2 5 3.0 4.3 5.7 7.0 9.2 6 3.0 4.3 5.7 7.0 9.2 7 3.0 4.5 5.9 8.1 11.3 8 3.0 4.5 5.9 8.1 11.3 9 3.0 4.5 5.9 8.1 11.3 10 3.0 4.6 6.3 8.9 11.5 11 3.0 4.6 6.2 8.6 11.5

This tendency was very similar to the results of Lee et al. (Lee Jong-yeol, Cho Nam-ji .2003. Development of natural baker's fermentation starter. Korean Journal of Food and Nutrition 32 (8), 1245-1252.). On the other hand, the maintenance agent showed a slight difference from the control in pH and total acidity depending on the composition. In particular, the group containing calcium sulfate added to promote the activity of yeast had a lower pH and a higher total acidity than the group containing no calcium sulfate. This effect was similar in the amylase-added group (No. 10), indicating that the addition of calcium sulfate and amylase was effective in promoting fermentation. On the other hand, the pH and total acidity change in the 11th group to which calcium sulfate and amylase were added twice did not show a significant difference from the 10th group.

In Table 5, the dough volume expansion of the control and test groups showed that the maximum height of the dough increased to 5 cm after 2 hours as the fermentation time passed, but the height of the dough decreased slightly after 4 hours fermentation. 4.6 cm. However, the pH and total acidity did not change depending on the amount of the replacement composition.

According to the fermentation expansion height of the test groups, the group containing maltodextrin and potato starch expanded about 2.5 cm after 2 hours from the height of the original dough, and the group containing maltodextrin (No. 1) contained potato starch. As the fermentation time elapsed over one group (No. 2), the height of fermentation expansion was increased, and the effect was slightly better as a bulking agent for oil and fat substitutes.

The reason that the fermentation expansion height of the group (No. 4) containing ascorbic acid increased more than the group containing no ascorbic acid is presumably due to the effect of oxidation of ascorbic acid. Cao Teng accordance with the increase of the addition amount of the ascorbic acid (jonamji. Gimseonggon. 1989. Effects of ascorbic acid and cysteine on the rheology properties and no-time dough method of wheat. Journal of Korea Food. 21 (6), 800-807) It was similar to the report that the fermentation volume was increased.

On the other hand, the dough fermentation expandability of the groups (No. 5 and No. 6) with the addition of dough reinforcing agents such as methyl cellulose and sodium stearyl lactate was slightly increased than the groups without addition. When sodium was added (No. 6), fermentation swellability was found to be better. In particular, sodium stearyl lactate showed a large dough strengthening effect, so that the gas outflow of carbon dioxide was small even after the fermentation time was over 2 hours.

 Variation of Dough Volume Expansion Caused by Fermentation Substitution Composition (cm) group Fermentation time (hr) 0 One 2 3 4 Control 1.0 3.9 5.0 4.8 4.6 One 1.0 2.3 2.6 2.8 2.4 2 1.0 2.2 2.3 2.3 2.1 3 1.0 2.3 2.7 2.7 2.5 4 1.0 2.9 3.3 3.5 3.5 5 1.0 3.0 3.5 3.8 3.5 6 1.0 3.5 3.9 3.9 3.9 7 1.0 3.6 4.0 4.1 4.0 8 1.0 3.6 4.2 4.2 4.2 9 1.0 3.9 5.2 5.2 5.0 10 1.0 4.0 5.2 5.2 5.0 11 1.0 4.2 5.2 5.1 5.0

However, the lubrication effect of the raw materials mentioned so far is insufficient in lubrication compared to the control to be used for improving the texture or volume, but the lubricity of the dough when the enzymes, especially lipase and amylase are added to the above composition This greatly increased fermentation expansion at all fermentation time than the control was added to the fat was found to be able to play a sufficient role as a fat substitute. This effect breaks down the fat inherent in flour that is not bound to starch by enzymes such as lipases, creating phospholipids such as lecithin and glycolipids such as digalacto diglycerides, and these polar lipids are carbohydrates and nonpolar lipids or proteins and nonpolar lipids. It is expected to link all the components of the dough by acting as an intermediate compound that links lipids. This hypothesis has been proposed by MacRichte (MacRitchie, F. 1977. Flour lipids and their effects in baking, J. sci . Fd . Agric . 28, 53-58.).

Therefore, due to the formation of polar fat by the lipase enzyme even without adding fat or oil to the dough, the dough is stabilized, the bread volume is increased, the aging of the bread is delayed, and the aging delay is shown to be further promoted by the addition of amylase enzyme.

In addition, bubbles, starch grains and polar fats are distributed in the continuous phase protein matrix of the initial fermentation dough. As the dough is fermented, the protein structure changes to a bubble-like structure, and the gas cells are stabilized by accumulation of a thin layer of fat composed of a surfactant (Gan, Z., Ellis, PR and Schofield, JD 1995. Gas cell stabilisation and gas retention in wheat bread dough.J. Of Cereal Science 21, 215-230) These effects are further facilitated by enzymatic actions such as proteases.

In order to replace the properties of the fats and fats of fats and oils, the lubricity of the dough should be imparted, ie, fermentation expandability and function as a bulking agent, and the bread softness maintenance, volume and internal tissues should be improved.

In order to have the properties as a substitute for the fats and oils from the above results, as far as is known, it should not be used as two raw materials, but maltodextrin and potato starch are required as the bulking agent of the dough, and calcium sulfate, Ascorbic acid, sodium stearyl lactate, methylcellulose, and the like must be combined in certain proportions, and the addition of these components results in volume improvement, cost increase, and softness.

In addition, intermediate formation, which provides the binding of ingredients (fats, proteins, and carbohydrates) in the dough, is essential for bread softness, anti-aging, and improving internal tissues. Intermediate formation acts on enzymes such as proteases, amylases, and lipases. It could be made by applying under optimum ratio and optimum conditions.

2. Cost comparison of bread with fat or oil replacement composition

After confirming the combination of No. 10 obtained from the fermentation and expansiveness test of dough, 1%, 2%, 3% and 4% The cost of the prepared bread was investigated. The cost of the control was 4.32 cc / g, which was similar to that of the experimental 2% addition. The cost of the product increased more than the control by adding more than 2% (Table 6), but added 4%. The spheres showed the same cost as the 3% additions, so the volume was no longer increased. In the 3% added group, the cost increased 14% compared to the control group, and the appropriate amount of oil substitute was 3%. The volume increase effect of the oil and fat substitute is due to the lubrication of the dough and the oven spring. In the oven, α-amylase and yeast activity are accelerated until the internal temperature of the product reaches 50 ° C. It is predicted to have caused the dough to swell and cause an increase in product volume (Pyler, EJ 1979. Physical and Chemical Test Methods.Baking Science and Technology.Vol. II, 891-895, Sosland Pub) Co. Merrian Kansas).

In the case of the oil substitute used in this experiment, the addition of dough reinforcing agents (oxidants) is more relevant to the dough and the physical and chemical conditions of the dough. This tendency is similar to Finny's findings that when oxidizing agents, especially potassium bromide, are added, they show breakage, breakage, and volume increase (Finny, KF 1984. An optimized straight dough bread making method after 44 years. Cereal Chem . 61 ( 1): 20).

Cost of bread while stored at 25 ° C bread Cost (cc / g) Control 4.32 One% 3.60 2% 4.20 3% 4.96 4% 4.90

3. Sensory Evaluation of Bread Added Oil-Retaining Composition

The sensory test results of bread according to the amount of fat or oil replacement are shown in Table 7. Taste was not significantly different from the control at 1% of oil substitute, but was significantly different at 2% or more. Flavor was also significantly different from the control in the 2% or more supplements. The expressions of the taste and flavor of the control and the experimental group were expressed as the protein taste of the test group as compared to the control group, so that the oil-fat and non-additive products were accurately distinguished. On the other hand, the higher the amount of oil substitutes in the texture, the more moist the tissue was, the higher the control value was, but there was no significance. There was no significant change in color with the addition of oil and fat substitutes.

Sensory Evaluation of Bread by Addition of Fat Substitutes ^{1 )} Bread ^{2 )} Taste ^{3 )} Flavor ^{3 )} Texture ^{3 )} Color ^{3 )} Control 3.3 ± 0.33 ^b 3.1 ± 0.57 ^b 3.3 ± 0.48 ^b 3.2 ± 0.22 ^b One% 3.3 ± 0.23 ^ab 3.2 ± 0.74 ^b 3.4 ± 0.52 ^b 3.2 ± 0.43 ^b 2% 3.4 ± 0.43 ^a 3.5 ± 0.11 ^a 3.8 ± 0.53 ^ab 3.3 ± 0.48 ^b 3% 3.5 ± 0.67 ^a 3.5 ± 0.67 ^a 3.8 ± 0.79 ^ab 3.3 ± 0.53 ^ab 4% 3.5 ± 0.57 ^a 3.5 ± 0.17 ^a 3.8 ± 0.39 ^ab 3.3 ± 0.33 ^ab

1) The numbers ranged from 5 (very good) to 1 (very bad).

a ~ c: The same letter in the same column indicates that it is not significant at the 5% level.

2) 1 ~ 4% means the amount of oil substitute added.

3) Values represent mean ± standard deviation.

The results showed that the bread containing the fat or oil substitute showed higher value than the control in taste, flavor, texture, and color, and it was judged that 3% fat or oil was appropriate for actual baking.

4. Changes in Hardness of Bread Added with Oil-Replacement Composition

The hardness was measured while storing the bread at 25 ° C. for 4 days, as shown in Table 8. The hardness of the bread decreased as the amount of oil substitute was increased, and the 3% added group exhibited hardness 18 on the third day compared to the control group showing hardness 18 on the second day, and aging of the bread was delayed by one day. On the other hand, as the content of the fat substitute increases, the hardness of bread tends to decrease. This is a material that delays aging of bread, which increases sodium stearyl lactate and amylase, which increases the water content of bread and increases starch. It is thought to be due to the more degradation resulting in the formation of superabsorbent materials such as dextrin. This tendency is reported by Betchel (Betchel. WG and Meisner. DF 1954. Stailing studies of bread made with flour fraction. Cereal Chem . 31), indicating that the hardness of bread decreases as the moisture content in the bread increases. Hosney.RC and Mattern.PJ 1979.Effect of Loaf volume, moisture content and protein quality on the softness and stailng rate of bread.The higher the moisture content of bread in Cereal Chem. The results showed that the hardness of bread decreased with increasing results.

From these experimental results, it was shown that the hardness of bread, which is a phenomenon in which fats and oils are removed from bread, can be solved by a fat and oil replacement composition.

Change in hardness of bread (unit: kg _f ) bread Save time (days) 0 One 2 3 4 Control 8.0 14.0 18.0 22.6 24.5 One% 7.0 13.0 17.0 21.0 23.0 2% 6.5 12.0 16.0 20.0 22.0 3% 6.5 11.2 16.0 18.0 20.0 4% 6.0 11.0 15.1 18.1 18.9

The present invention relates to a fat and oil substitute that can simultaneously perform two functions of fat and fat during baking without the addition of fats and fats and bakery improvers. It does not contain fat, which is good for health and can produce bread with excellent internal and external quality.

Claims (2)

A fat or oil replacement composition comprising maltodextrin and potato flour as a bulking agent, calcium sulfate, ascorbic acid, methyl cellulose and sodium stearyl lactate as a fermentation swelling agent, proteases, lipases and amylases as enzymes for intermediate formation. The composition of claim 1 wherein the fat or oil replacement composition comprises 35-50% maltodextrin, 25-40% potato flour, 0.5-1% calcium sulfate, 0.1-0.2% ascorbic acid, 1-3% methylcellulose , 10-20% sodium stearyl lactate, 0.1-0.5% protease, 0.2-0.6% lipase, 0.2-0.5% amylase by mixing the fat or oil substitute composition, characterized in that made by 100% powder combination.