KR102269129B1 - A spread composition comprising duck fat and use thereof - Google Patents

Abstract

The present invention relates to a composition for preparing a spread comprising duck oil and hydrogenated oil, a spread comprising the same, a method for preparing the spread, and a method for improving the spreadability of a low-fat spread. The composition for preparing a spread of the present invention can reduce the amount of hydrogenated oil by substituting some or all of vegetable oil with duck oil, and improve spreadability and spreadability of the spread, as well as significantly lower fat content compared to general margarine, but have excellent physical properties and texture It has excellent properties.

Description

Composition for preparing a spread comprising duck oil and its use {A SPREAD COMPOSITION COMPRISING DUCK FAT AND USE THEREOF}

The present invention relates to a composition for preparing a spread comprising duck oil, and a spread comprising the same.

Spread is a generic term for food that can be spread on bread, white bread, and biscuits using a knife. Different types of spreads are available on the market.

Margarine is a water-in-oil (W/O) emulsion composition made from vegetable oil rich in unsaturated fatty acids, and various forms and uses have been recently prepared (Kim et al., 2010). The fat composition of general commercial margarine contains about 80%, but recently there are baking margarine and spreadable margarine containing less than 80% fat, and furthermore, the moisture content The development of low-calorie spreadable margarine that increases fat content and lowers fat content is required (Laia et al., 2000). However, regardless of the type of margarine, hardening through a hydrogenation process is essential due to the nature of vegetable oils that are unstable and easily oxidized at room temperature (Lee and Lee, 2009).

The curing process of margarine is largely divided into two types: a method of converting unsaturated fatty acids in vegetable oils and fats used in margarine production to a semi-solid state by adding hydrogen using a nickel-catalyzed reaction, and a method of mixing hardened solid paper and vegetable oil at high temperature and hardening by emulsification (Kim et al., 1990). Among them, solid fat is also called hardened fat, and the hardened oils used for the manufacture of margarine include hydrogenated RBD palm stearin and hydrogenated soybean oil (Naeli et al., 2017). However, trans fatty acids produced during the hydrogenation process are closely related to the pathogenesis of cardiovascular disease, and the use of hydrogenated oil in margarine is known as a major source of trans fats (Mozaffarian, 2016; Ratnayake and Cruz-Hernandez, 2012). Therefore, research on reducing the amount of hydrogenated oil added during margarine manufacturing or reducing the trans fatty acid content in hydrogenated oil is continuously being conducted (Lakum and Sonwai, 2018).

Duck oil or duck oil is an oil extracted from edible ducks and has a unique taste and flavor. Unlike other animal fats, it has a rich content of unsaturated fatty acids and maintains a liquid state at room temperature due to its low melting point (Jo et al. , 2018; Wille and Lutton, 1966). These properties of duck oil not only make it suitable for margarine production, but also reduce consumers' concerns about using animal fat. In addition, while the melting point of vegetable oil is about -16°C, in the case of duck oil, when processed into margarine at about 25°C, it can be easily cured and high thermal stability and oxidation stability can be expected, which is expected to reduce the use of hydrogenated oil. can In addition, as domestic duck production and consumption increase, by-products such as duck skin and feet are also increasing (Huda et al., 2013). Simple disposal of by-products can cause a lot of disposal costs and soil contamination, so it is necessary to prepare countermeasures for this. Therefore, if fats in the form of by-products are extracted and processed, the economic effect and resourceization of by-products may be possible (Lim et al., 2010).

On the other hand, as the demand for low-calorie, low-fat food has recently increased, the development of alternatives is continuously being made to reduce the fat contained in margarine, a representative high-calorie, high-fat food (Do et al., 2016). Carbohydrates and proteins have the same metabolic energy of 4 kcal/g, but research reports that low-carb, high-protein diets are more effective for weight loss than conventional low-fat diets are increasing, and interest in low-carb, high-protein diets and product development are increasing. is required (Eckel, 2005; Nordmann et al., 2006). Korean Patent Application Laid-Open No. 10-2015-0068772 discloses low-fat margarine in which calories are lowered by using modified starch. However, there is a problem that margarine using modified starch is not efficient in reducing calories.

Under this background, the present inventors replace a portion of vegetable oil with duck oil, and spread prepared with a composition for preparing a spread comprising whey protein isolate and transglutaminase significantly lowers the content of hydrogenated oil while improving spreadability or spreadability. The present invention was completed by confirming that it was possible to prepare a low-calorie health functional enhanced spread through this.

Accordingly, an object of the present invention is to provide a composition for preparing a spread comprising duck oil instead of edible oil.

Another object of the present invention is to provide a spread comprising the composition for preparing the spread.

Another object of the present invention is to provide a method for improving the spreadability of a low-fat spread, comprising mixing duck milk, whey protein isolate and transglutaminase.

In order to achieve the above object, the present invention provides a composition for preparing a spread comprising duck oil and hydrogenated oil.

The composition for preparing a spread of the present invention can reduce the amount of hydrogenated oil by replacing a portion of vegetable oil with duck oil, and the spread prepared in one embodiment of the present invention not only improves spreadability and spreadability, but also has significantly higher fat content compared to general margarine Although low, it has an excellent effect of physical properties and texture.

In the present invention, 'spread' is a generic term for food spread on bread, white bread, bagel, biscuit, etc., and includes jam, butter, margarine, marmite, vegetable mite, and cheese. In general, the spread consists of additives such as sugar, milk powder, edible oil, emulsifier, and preservative. Specifically, the spread may be margarine in the form of a spread containing butter flavoring, but is not particularly limited thereto, and if it is in the form of food spread on bread, white bread, bagel, biscuit, etc. including various flavoring agents, the present invention It may be included in all aspects of.

In the present invention, 'edible oil' or 'edible oil' means an oil manufactured and processed to be edible by using crude oil obtained from plants (including crushed powder) or animals containing fat as raw materials, and depending on the raw material, vegetable oils and fats and It can be divided into animal fats. Specific examples of 'vegetable oils and fats' include soybean oil, corn oil, rapeseed oil, rice bran oil, sesame oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil, palm oil, mixed cooking oil, etc., but are limited thereto. it is not

In the present invention, 'hardened oil' refers to a solid fat obtained by reacting hydrogen with liquid oil containing a large amount of unsaturated fatty acids, and 'hardened oil' includes hydrogenated RBD palm stearin, hydrogenated soybean oil, etc. There is this. The hydrogenated oil that can be used in the present invention is not particularly limited, and is a product obtained by hardening animal fats and oils such as vegetable oils and fats with a high unsaturated fatty acid content or vegetable oils generally used in the manufacture of margarine, and can be used at high temperature with the duck oil of the present invention. As long as it can be mixed and cured, it can be used without limitation. In an embodiment of the present invention, hydrogenated palm oil was used.

In the present invention, 'duck oil' or 'duck oil' refers to fat extracted from ducks, which are poultry, and specifically may be duck oil discharged during the process of roasting ducks, and duck oil extracted from by-products such as duck skins and feet. It may be purified, but is not particularly limited thereto. As an unsaturated fatty acid that does not solidify at room temperature, it can be easily cured when processed into margarine and can be used without limitation as long as it is duck oil extracted from ducks that can be expected to have high thermal and oxidative stability. can

The duck oil is 0.1 to 60 parts by weight, 0.1 to 50 parts by weight, 0.1 to 40 parts by weight, 1 to 60 parts by weight, 1 to 50 parts by weight, 1 to 40 parts by weight, 10 to 60 parts by weight based on 100 parts by weight of the composition for preparing a spread. It may be included in an amount of 60 parts by weight, 10 to 50 parts by weight, 10 to 40 parts by weight, 20 to 40 parts by weight, or 30 to 40 parts by weight, but is not limited thereto.

In one embodiment of the present invention, since the hardness is significantly increased when some or all of the vegetable oil is replaced with duck oil, even if hydrogenated oil is added in a significantly smaller amount than the amount of hydrogenated oil generally used in the manufacture of conventional margarine, commercially available It was confirmed that margarine was produced with a hardness similar to that of commercial butter or margarine, and the effect of reducing the amount of hydrogenated oil added according to the use of duck oil was confirmed (Preliminary Experiment 2).

In addition, in one embodiment of the present invention, after preparing a spreadable margarine by adding duck oil and hydrogenated oil in an optimized amount based on the above results, hardness, thermal stability, viscosity and spreadability are higher than or equal to that of commercially available margarine. By confirming the excellent, it was confirmed that the use of hydrogenated oil can be reduced by replacing all or part of vegetable oil with duck oil (Experimental Examples 1 to 4).

The hydrogenated oil is 0.1 to 5 parts by weight, 0.1 to 3 parts by weight, 0.1 to 2 parts by weight, 0.5 to 5 parts by weight, 0.5 to 3 parts by weight, 0.5 to 2 parts by weight, 1 to 5 based on 100 parts by weight of the composition for preparing a spread It may be included in an amount of 1 to 3 parts by weight, 1 to 2 parts by weight, 1.5 to 5 parts by weight, 1.5 to 3 parts by weight, or 1.5 to 2 parts by weight, but is not limited thereto.

The composition for preparing a spread of the present invention may additionally include whey protein isolate and transglutaminase.

The whey protein isolate and transglutaminase are used to improve the physical properties of a low-fat spread containing duck oil as a main component by forming a polymer to impart thermal stability, overrun and soft texture to the composition for preparing a spread.

The whey protein isolate may be included in an amount of 1 to 10 parts by weight based on 100 parts by weight of the composition for preparing a spread, but is not limited thereto, but may be included in an amount of 2 to 5 parts by weight in terms of improving the physical properties of the low-fat spread and increasing processing aptitude. .

The weight ratio of the whey protein isolate and transglutaminase may be 50:1, 25:1, 10:1, 5:1, but is not limited thereto, but it is said to improve the physical properties of the low-fat spread and increase the processing aptitude. It can be mixed in a weight ratio of 10:1 from the side.

A composition for preparing a spread comprising whey protein isolate and transglutaminase may improve spreadability or spreadability of the spread compared to a composition not containing the same. Specifically, the improvement of spreadability or spreadability may be to enhance spreadability or spreadability.

The spreadability or spreadability refers to the degree to which the refrigerated spread is applied directly to bread, etc. when used in a low temperature state, and is a characteristic related to hardness, and the smaller the measured value, the lower the resistance It means that the spreadability or spreadability is excellent . The spreadability or spreadability considering that the hardness of the composition for preparing a spread of the present invention or the spread comprising the same is 30 to 70 pas, the hardness of commercially available spreadable margarine is 202 pas, and the hardness of commercially available cream cheese is 136 pas It has the advantage that it can be used immediately after refrigeration because it is very good.

The composition for preparing a spread of the present invention may additionally include alginic acid. The alginic acid is generally present in the form of a salt, and may include, but is not limited to, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, and the like.

When the composition for preparing a spread of the present invention additionally includes alginic acid or alginic acid salt, the alginic acid salt is specifically 0.01 to 2 parts by weight, 0.01 to 1.5 parts by weight, 0.01 to 1 parts by weight, 0.1 based on 100 parts by weight of the total composition. to 2 parts by weight, 0.1 to 1.5 parts by weight, 0.1 to 1 parts by weight, 0.2 to 2 parts by weight, 0.2 to 1.5 parts by weight, 0.2 to 1 parts by weight, 0.2 to 0.8 parts by weight, 0.2 to 0.6 parts by weight, 0.4 to 2 It may be included in parts by weight, 0.4 to 1 parts by weight, 0.5 to 2 parts by weight, or 0.5 to 1 parts by weight, but is not limited thereto.

The composition for preparing a spread of the present invention may or may not additionally include an emulsifier. The emulsifier is an additive having the action of emulsifying oil and water, and typically includes glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, soybean phospholipid, stearyl calcium lactate or lecithin. It is not limited thereto.

When the composition for preparing a spread of the present invention additionally includes an emulsifier, the emulsifier is specifically 0.01 to 2 parts by weight, 0.01 to 1.5 parts by weight, 0.01 to 1 parts by weight, 0.1 to 2 parts by weight, based on 100 parts by weight of the total composition. , 0.1 to 1.5 parts by weight, 0.1 to 1 parts by weight, 0.2 to 2 parts by weight, 0.2 to 1.5 parts by weight, 0.2 to 1 parts by weight, 0.2 to 0.8 parts by weight, 0.2 to 0.6 parts by weight, 0.4 to 2 parts by weight, 0.4 to 1 part by weight, 0.5 to 2 parts by weight, 0.5 to 1 parts by weight may be included, but is not limited thereto.

In another aspect, the present invention provides a spread comprising the composition for preparing the spread. The spread is as described above.

In another aspect, the present invention comprises the steps of (a) mixing duck oil and hydrogenated oil to prepare an oil phase; (b) preparing an aqueous phase by mixing whey protein isolate and transglutaminase; And (c) provides a method for producing a low-fat spread comprising the step of mixing the oil phase and the aqueous phase.

The duck oil, hydrogenated oil, whey protein isolate and transglutaminase are the same as described above.

In the method for producing a low-fat spread of the present invention, (a) preparing the oil phase may be prepared by sufficiently dissolving duck oil, hydrogenated oil, and soybean oil by heating it to 80±2° C., and then adding a fat-soluble additive. The duck oil, hydrogenated oil and soybean oil may be combined sequentially, in reverse order, or simultaneously. When mixing duck oil, hydrogenated oil and soybean oil, a fat-soluble additive may be additionally mixed, and the fat-soluble additive may be an emulsifier, a flavoring agent, and an antioxidant.

In the method for producing a low-fat spread of the present invention, (b) preparing an aqueous phase comprises dissolving a water-soluble additive including water and then performing transglutaminase activity at a temperature of 38-40° C. for 1-2 hours in a constant temperature water bath. After the reaction is performed, an aqueous phase can be prepared by heating a constant temperature water bath at 80±2° C. for 2 hours to denaturate and sterilize the whey protein isolate.

When transglutaminase is reacted at a temperature of less than 38°C, the required reaction time becomes longer, and the reaction between transglutaminase and protein may be insufficient. If the reaction is performed at a temperature exceeding 40°C, the reaction time is shortened, but transglutaminase can be inactivated by heat denaturation.

In the method for producing a low-fat spread of the present invention, (c) mixing the oil phase and the aqueous phase is emulsifying the oil phase and the aqueous phase by stirring for 10 minutes using a mixer, etc., and then rapidly cooling at a low temperature of -18±2 ℃ for about 24 hours. Thus, a low-fat spread can be prepared.

In another aspect, the present invention provides a method for improving the spreadability of a low-fat spread, comprising the step of mixing duck milk, whey protein isolate and transglutaminase.

The duck milk, whey protein isolate and transglutaminase are the same as described above.

The composition for preparing a spread of the present invention can reduce the amount of hydrogenated oil by substituting some or all of vegetable oil with duck oil, and improve spreadability and spreadability of the spread, as well as significantly lower fat content compared to general margarine, but have excellent physical properties and texture It has excellent properties.

1 is a view showing a manufacturing process of a spread containing duck oil of the present invention.
2 is a photograph showing the appearance of the aqueous phase before and after heating prepared when the content of whey protein isolate and the weight ratio of whey protein isolate and transglutaminase were different in the preliminary experiment of the present invention.
3 is a view showing the hardness measurement results of margarine according to the addition ratio of duck oil and edible oil and fat when all or part of the edible oil was replaced with duck oil in the preliminary experiment of the present invention.
4 is a view showing the melting point measurement results according to the addition ratio of duck oil and edible oil and fat when all or part of the edible oil was replaced with duck oil in the preliminary experiment of the present invention.
5 is a view showing hardness measurement results of spreadable margarine according to Examples and Comparative Examples of the present invention.
6 is a view showing the measurement results of thermal stability of spreadable margarine according to Examples and Comparative Examples of the present invention: A is the appearance of low-fat spreadable margarine immediately after taking it out of the refrigerator, B is a low-fat spreadable margarine spread on bread Appearance immediately after (0 hours of thermal stability test), C is appearance after 48 hours of thermal stability test.
7 is a view showing the viscosity measurement results of spreadable margarine according to Examples and Comparative Examples of the present invention.
8 is a view showing the results of sensory evaluation for spreadability of spreadable margarine according to Examples and Comparative Examples of the present invention.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. However, these Examples are intended to explain the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited thereby.

[Preliminary Experiment 1]

Physical property test according to the addition ratio of whey protein isolate (WPI) and transglutaminase

To prepare an aqueous phase that is easy to form an emulsion with the fat phase while imparting thermal stability and soft texture to margarine for spread, the amount of whey protein isolate (WPI) added and whey protein isolate and transglutamine An experiment was conducted to determine the effect of the addition ratio of naphtha.

With a composition as shown in Table 1 below, after dissolving a water-soluble additive in water, a reaction was performed for transglutaminase activity at a temperature of 40° C. in a constant temperature water bath for 1 hour. Thereafter, the aqueous phase was prepared by heating the whey protein isolate in a constant temperature water bath at 80° C. for 2 hours to denaturate and sterilize.

ingredient
(parts by weight) S1
(2% WPI) S2
(5% WPI) S3
(10% WPI) S4
(15% WPI) Awards
(Aqueous phase) water 50.43 47.43 42.43 37.43 maltodextrin 3 3 3 3 Salt 1.5 1.5 1.5 1.5 gelatin One One One One carrageenan One One One One Potassium Sorbate 0.2 0.2 0.2 0.2 Whey Protein Isolate (WPI) 2 5 10 15 transglutaminase 0.2 0.2 0.2 0.2 Sum 59.33 59.33 59.33 59.33

Next, the physical properties of the preliminary examples according to the addition amount and addition ratio of the prepared whey protein isolate and transglutaminase were confirmed through hardness measurement (Table 2) and appearance observation (FIG. 2). As a result, [Fig. 2], it can be seen that as the content of whey protein isolate (WPI) increases, the solidification proceeds. In the case of S1 (2% WPI) treated with 2 parts by weight of WPI, it exists in a gel state, but does not solidify. It was confirmed that oil phase and emulsion (emulsification) formation were possible through homogeneity. On the other hand, when the WPI content was increased to 5 parts by weight or more, the solidification increased due to excessive WPI denaturation, and it was confirmed that it was difficult to form an emulsion with the oil phase even if the homogeneity was strong and long-term (S2 to S4).

This is additionally confirmed by the measurement results of physical properties (hardness) in [Table 2] below, and it was confirmed that the hardness increases as the amount of added whey protein isolate (WPI) increases. In particular, in the case of S3 (10% WPI) and S4 (15% WPI) containing more than 10 parts by weight of whey protein isolate, it is thought that the hardness increases as the whey protein isolate (WPI) absorbs a lot of water. It turned out to be difficult to manufacture. In the case of S2 (5% WPI) containing 5 parts by weight of whey protein isolate, margarine may be produced if the homogenization time is prolonged, but it was confirmed that it is not preferable because the emulsion is easily broken due to unstable emulsion stability.

S1
(2% WPI) S2
(5% WPI) S3
(10% WPI) S4
(15% WPI) Hardness (g) 11.93±0.23 ^C 33.37±2.15 ^C 317.40±14.64 ^B 1249.53±45.22 ^A

[Preliminary Experiment 2]

Confirmation of the possibility of reducing hydrogenated oil usage due to the use of duck oil

When edible oil is replaced with duck oil, margarine was prepared by varying the amount of soybean oil and duck oil, which are the main raw materials of commercial margarine, in order to check whether the hardness enough to have the properties of margarine or butter even if the amount of hydrogenated oil is reduced. Afterwards, hardness and melting point measurement experiments were carried out. Compared to spreadable margarine with a fat content of about 40%, regular margarine with a fat content of about 80% has a higher hardness, so it is judged that the difference in hardness depending on the mixing ratio of duck oil and soybean oil can be clearly confirmed. type) was prepared with margarine to confirm the possibility of reducing the amount of hydrogenated oil used. As a control, commercially available butter and margarine were purchased and used in the experiment.

Specifically, an oil phase and an aqueous phase were prepared with the composition shown in Table 3 below, and the prepared oil phase and aqueous phase were stirred for 10 minutes using a mixer to emulsify, and then quenched at -18°C for 24 hours for crystallization to prepare margarine. did. In particular, when preparing the aqueous phase, the amount of whey protein isolate (WPI) derived from the above experiment and the addition ratio of whey protein isolate and transglutaminase are applied to facilitate the formation of an emulsion with the fat phase (aqueous phase). phase) was prepared, and the results were also confirmed with or without the addition of alginic acid.

material
(parts by weight) T1 ^One) T1-1 ²⁾ T2 T2-1 T3 T3-1 T4 T4-1 T5 T5-1 paid duck milk 0 0 17.5 17.5 35 35 52.5 52.5 70 70 hydrogenated oil 10 10 10 10 10 10 10 10 10 10 soybean oil 70 70 52.5 52.5 35 35 17.5 17.5 0 0 sub Total 80 80 80 80 80 80 80 80 80 80 glycerin ester 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 lecithin 0.15 0.15 0.15 0.15 0.15 0.15 0.15 0.15 0.15 0.15 Antioxidants (BHT) 0.02 0.02 0.02 0.02 0.02 0.02 0.02 0.02 0.02 0.02 Spices 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 paid total 80.72 80.72 80.72 80.72 80.72 80.72 80.72 80.72 80.72 80.72 Awards water 15.08 17.78 15.08 17.78 15.08 17.78 15.08 17.78 15.08 17.78 Salt 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 sodium alginate 0.5 - 0.5 - 0.5 - 0.5 - 0.5 - Whey Protein Isolate 2 - 2 - 2 - 2 - 2 - transglutaminase 0.2 - 0.2 - 0.2 - 0.2 - 0.2 - award total 19.28 19.28 19.28 19.28 19.28 19.28 19.28 19.28 19.28 19.28 Total 100 100 100 100 100 100 100 100 100 100

1) T1 ~ T5: treatment with sodium alginate and soy protein isolate-transglutaminase polymer added (T1 is 100% soybean oil treatment, T2 is duck oil: soybean oil = 1:3 treatment, T3 is duck oil: soybean oil = 1:1 treatment group, T4 is duck oil: soybean oil=3:1 treatment group, T5 is 100% duck oil treatment group)

2) T1-1 ~ T5-1: Treatment group with pure oil and fat only

Physical property measurement result

As shown in [Table 4] and [Fig. 3] below, the hardness of margarine added with duck oil increased compared to margarine (T1) prepared with only soybean oil added, and as the amount of duck oil added increased, the hardness was significantly higher. It was confirmed that it has hardness. In particular, it was confirmed that margarine (T5) prepared by adding only duck oil had a hardness similar to that of commercially available butter. From this, it was found that using duck oil instead of edible oil could reduce the amount of hydrogenated oil used in margarine production. .

In addition, compared to the T1-1 to T5-1 treatment group, it was confirmed that the T1 to T5 treatment group, that is, the treatment group with sodium alginate, isolate soy protein and transglutaminase, showed a tendency to decrease in hardness. It is expected that it will have soft properties when applied to , and based on these results, a low-fat spreadable margarine was prepared.

T1 T1-1 T2 T2-1 T3 T3-1 T4 T4-1 T5 T5-1 Control (butter) Hardness (g) 133.1±8.6 ^E 203.6±14.2 ^DE 122.1±5.4 ^E 208.1±15.8 ^DE 278.9±15.8 ^CD 322.4±13.9 ^CD 395.2±22.5 ^C 761.3±24.7 ^B 1177.2±141.4 ^A 1162.8±141.0 ^A 1190.2±139.7 ^A

Melting point measurement result

As shown in [Table 5] and [Fig. 4] below, the melting point did not show a significant difference in all experimental groups prepared by varying the mixing ratio of soybean oil and duck oil, and did not show a significant difference even when compared with commercial margarine. . This is considered to be due to the additives of the aqueous phase portion in the processed butter (margarine).

T1 T1-1 T2 T2-1 T3 T3-1 T4 T4-1 T5 T5-1 control
(margarine) Melting point (℃) 37.7±0.6 ^AB 37.7±0.6 ^AB 38.0±0.1 ^A 38.0±0.1 ^A 37.3±0.6 ^ABC 37.3±0.6 ^ABC 36.7±0.6 ^C 36.7±0.6 ^C 36.7±0.6 ^BC 37.0±0.1 ^BC 37.7±0.6 ^AB

[Examples and Comparative Examples 1 to 5]

Preparation of low-fat spreadable margarine

Low-fat spreadable margarine was prepared by matching the raw materials shown in [Table 6] and [Table 7] to each mixing ratio. First, add duck oil, hydrogenated oil, and soybean oil in the fat phase, raise the temperature to 80°C, and melt it sufficiently. After that, oily phase was prepared by adding glycerin fatty acid ester, lecithin (emulsifier), butter flavor (butter flavor) and BHT (antioxidant), which are fat-soluble additives.

In the case of the water phase, after dissolving the water-soluble additive including water, it was reacted for transglutaminase activity at 40° C. in a constant temperature water bath for 1 hour. Thereafter, the aqueous phase was prepared by heating the whey protein isolate in a constant temperature water bath at 80° C. for 2 hours to denaturate and sterilize.

Next, the prepared oil phase and aqueous phase were stirred for 10 minutes using a mixer to emulsify, and then quenched at -18°C for 24 hours for crystallization to prepare low-fat spreadable margarine.

ingredient
(parts by weight) Example 1
(WPITG) Example 2
(SATG) Example 3
(AATG) Example 4
(CATG) paid duck milk 36 36 36 36 hydrogenated oil 1.5 1.5 1.5 1.5 soybean oil 2.5 2.5 2.5 2.5 Fat total 40 40 40 40 glycerin fatty acid ester 0.35 0.35 0.35 0.35 lecithin 0.15 0.15 0.15 0.15 butter spice 0.15 0.15 0.15 0.15 antioxidant 0.02 0.02 0.02 0.02 total 40.67 40.67 40.67 40.67 Awards water 50.43 52.13 49.93 49.93 maltodextrin 3 3 3 3 Salt 1.5 1.5 1.5 1.5 gelatin One One One One carrageenan One One One One Potassium Sorbate 0.2 0.2 0.2 0.2 sodium alginate - 0.5 - - Ammonium Alginate - - 0.5 - Calcium Alginate - - - 0.5 Whey Protein Isolate 2 2 2 2 transglutaminase 0.2 0.2 0.2 0.2 total 59.33 59.33 59.33 59.33 Total 100 100 100 100

ingredient
(parts by weight) Comparative Example 1
(LF) Comparative Example 2
(NTG) Comparative Example 3
(SA) Comparative Example 4
(AA) Comparative Example 5
(CA) paid duck milk 36 36 36 36 36 hydrogenated oil 1.5 1.5 1.5 1.5 1.5 soybean oil 2.5 2.5 2.5 2.5 2.5 Fat total 40 40 40 40 40 glycerin fatty acid ester 0.35 0.35 0.35 0.35 0.35 lecithin 0.15 0.15 0.15 0.15 0.15 butter spice 0.15 0.15 0.15 0.15 0.15 antioxidant 0.02 0.02 0.02 0.02 0.02 total 40.67 40.67 40.67 40.67 40.67 Awards water 52.63 50.63 52.13 52.13 52.13 maltodextrin 3 3 3 3 3 Salt 1.5 1.5 1.5 1.5 1.5 gelatin One One One One One carrageenan One One One One One Potassium Sorbate 0.2 0.2 0.2 0.2 0.2 sodium alginate - - 0.5 - - Ammonium Alginate - - - 0.5 - Calcium Alginate - - - - 0.5 Whey Protein Isolate - 2 - - - transglutaminase - - - - - total 59.33 59.33 59.33 59.33 59.33 Total 100 100 100 100 100

[Comparative Example 6]

Preparation of commercially available low-fat spreadable margarine

A commercially available spread margarine, which is marked as a low-fat margarine (fat spread) as a food type, was purchased from Costco and used in the experiment. Comparative Example 6 Margarine was purified water, vegetable oil (soybean oil 36%, palm kernel oil 6%, palm oil 3%), processed salt, soybean lecithin, vinegar, synthetic flavor (butter flavor), oily vitamin A, fatty acid ester, beta-carotene (colorant) ), and the fat content per 100g is 45g, of which 14g is saturated fat.

[Comparative Example 7]

Preparation of commercially available cream cheese

Commercially available cream cheese (soft Philadelphia cream cheese), whose food type is marked as processed cheese, was purchased from Costco and used in the experiment. Cream cheese of Comparative Example 7 consists of cream (60%), milk, purified water, powdered skim milk, dry milk fat, refined salt, whey protein concentrate, locust bean gum, citric acid, sorbic acid (preservative), starter culture, and per 100g The fat content is 32g, of which 22g is saturated fat.

[Experimental example]

The spreadable margarine, commercially available butter and cream cheese of Examples and Comparative Examples used in Experimental Examples 1 to 4 were taken out of the refrigerator immediately before the experiment after refrigeration and used for the experiment.

Experimental Example 1. Measurement of hardness

The hardness (hardness, g) of Examples and Comparative Examples was measured using a texture analyzer (TA-XT2 i , Stable Micro Systems, England). The sample contained in the specimen cup was taken out of the refrigerator and measured under the conditions of pre-test speed 2.0 mm/s, post-test speed 4.0 mm/s, head speed 2.0 mm/s, stroke 5 g, distance 10.0. mm was set.

Experimental Example 2. Thermal stability test

After spreading 15 g of each of the margarine prepared in the composition of Examples and Comparative Examples 1 to 5 and commercially available commercial margarine (Comparative Example 6) on bread, store it in an incubator at 36 ° C. compared.

Experimental Example 3. Viscosity Measurement

The viscosity of the spreadable margarine of Examples and Comparative Examples was measured with a rotary viscometer (VT-550, Thermo Haake, Karlsruhe, Germany), and the adapter was No. 13 was used. The viscosity of each spreadable margarine of Examples and Comparative Examples was measured three times and the average value of the highest value was used.

Experimental Example 4. Sensory evaluation

The sensory evaluation was conducted on 20 undergraduate students (10 males and 10 females) from the Department of Livestock Food and Biotechnology, Konkuk University, aged 20-30 years, who had experience in prior sensory evaluation. After education, sensory tests were performed. Commercial spreadable margarine was set as a control, and evaluation was performed using bread of 4 cm × 4 cm size, 5 g of spreadable margarine of Examples and Comparative Examples and a wooden bar of 15 cm × 1.4 cm size. Spreadability for each treatment group was evaluated by a 9-point scale method. At this time, the evaluation criteria were evaluated as (9=soft, easy to spread, 1=difficult to spread).

[Experiment result]

The results of the Examples, Comparative Examples and Experimental Examples are as follows.

1. Check the hardness of low-fat spreadable margarine

As shown in [Table 8] and [Fig. 5] below, in the case of hardness, the spreadable margarines of Examples 1 to 4 showed a low hardness of 33 to 70 g. The hardness of commercial spreadable margarine and cream cheese (Comparative Examples 6 and 7) was 202 and 136 g, respectively, and the margarine of Comparative Examples 1 to 5 showed a distribution of 125 to 205 g.

This has the advantage that, when a sample freshly taken out of the refrigerator is applied to bread, in the case of the comparative example, it is hard to take the sample, whereas in the case of the present invention, it has much softer physical properties, so that it can be directly applied to food.

Comparative Example 1
LF Comparative Example 2
NTG Comparative Example 3
SA Comparative Example 4
AA Comparative Example 5
CA Example 1
WPITG Example 2
SATG Example 3
AATG Example 4
CATG comparative example
6
(commercial margarine) Hardness 157.33±12.50 ^C 125.43±6.89 ^D 183.20±23.57 ^B 196.03±21.28 ^AB 205.23±4.80 ^A 33.77±2.85 ^F 52.03±4.39 ^EF 70.03±8.85 ^E 38.03±1.27 ^F 202.23±9.68 ^AB

2. Confirmation of thermal stability of low-fat spreadable margarine

Low-fat spreadable margarine (moisture content of 50% or more) and commercially available margarine (Comparative Example 6) prepared in the compositions of Examples and Comparative Examples 1 to 5 were spread on bread and stored in an incubator at 36° C. for 48 hours. The residual amount of margarine was compared. For each margarine, the state before the thermal stability test and the state after 48 hours of the thermal stability test were taken and shown in [Fig. 6].

As shown in [Fig. 6], it was confirmed that the margarine remained sufficiently in both the commercial margarine having a moisture content of about 20% (Comparative Example 6) and the low-fat spreadable margarine having a moisture content of 50% or more.

3. Check the viscosity of low-fat spreadable margarine

As shown in [Table 9] and [Fig. 7] below, the spreadable margarine of Example 1 (WPITG) showed the lowest viscosity, and the spreadable margarine of Examples 2 to 4 showed the next highest viscosity. This is believed to be because alginic acid acts not only as a stabilizer for the oil phase but also as a thickener when combined with water. In addition, the low viscosity has the advantage that it can be applied with less force when the sample is applied to food.

Comparative Example 1
LF Comparative Example 2
NTG Comparative Example 3
SA Comparative Example 4
CA Comparative Example 5
AA Example 1
WPITG Example 2
SATG Example 3
AATG Example 4
CATG Viscosity (Pas) 19.33 ^B 19.29 ^B 21.93 ^A 19.10 ^B 20.54 ^AB 8.73 ^E 14.82 ^C 14.15 ^C 10.91 ^D

4. Sensory evaluation result

As shown in [Table 10] and [Figure 8], the margarines (SATG, AATG, CATG) of Examples 2 to 4 of the present invention received the best evaluation in the spreadability (= spreadability) evaluation results, and commercial margarine ( It was confirmed that the spreadability was good at the same level as Comparative Example 6).

On the other hand, the margarines of Comparative Examples 1 to 5 in which whey protein isolate and transglutaminase were not added received relatively low scores in the evaluation of spreadability. In addition, Example 1, in which whey protein isolate and transglutaminase were added, but not added with alginic acid, was evaluated to have better spreadability than Comparative Example, but received a slightly lower evaluation than Examples 2 to 4 in which alginic acid was added.

From this, it was confirmed that spreadability was further improved by adding all of alginic acid, whey protein isolate, and transglutaminase. In general, the lower the viscosity, the higher the spreadability (= spreadability), and this sensory evaluation result also showed a tendency consistent with this.

Comparative Example 1
LF Comparative Example 2
NTG Comparative Example 3
SA Comparative Example 4
CA Comparative Example 5
AA Comparative Example 6 (commercial margarine) Example 1
WPITG Example 2
SATG Example 3
AATG Example 4
CATG spreadability
(spreadability) 5.85 ^C 5.65 ^C 6.65 ^BC 6.45 ^C 6.65 ^BC 7.90 ^A 6.40 ^C 7.80 ^A 7.50 ^AB 7.55 ^AB

Claims (12)

A composition for preparing a spread comprising duck oil and hydrogenated oil,
The composition further comprises whey protein isolate, transglutaminase and alginate,
The composition, characterized in that the duck oil, hydrogenated oil and whey protein isolate is included in an amount of 30 to 40 parts by weight, 1 to 3 parts by weight, and 2 to 5 parts by weight, respectively, based on 100 parts by weight of the composition for preparing a spread.
delete delete delete delete According to claim 1,
The composition for preparing a spread wherein the whey protein isolate and transglutaminase are included in a weight ratio of 10:1.
delete According to claim 1,
The alginate is a composition for preparing a spread comprising at least one selected from the group consisting of sodium alginate, calcium alginate, ammonium alginate and potassium alginate.
According to claim 1,
The spread is any one selected from the group consisting of jam, butter, margarine, marmite, and vegetable mite.
A spread comprising the composition for preparing the spread of claim 1.
(a) mixing duck oil and hydrogenated oil to prepare an oil phase;
(b) preparing an aqueous phase by mixing whey protein isolate, transglutaminase and alginate; and
(c) mixing and emulsifying an oil phase and an aqueous phase and then crystallizing; as a method for producing a low-fat spread comprising:
The duck oil, hydrogenated oil and whey protein isolate are each included in an amount of 30 to 40 parts by weight, 1 to 3 parts by weight, and 2 to 5 parts by weight, based on 100 parts by weight of the total composition for preparing a spread.
A method of improving the spreadability of a low-fat spread comprising mixing duck oil, hydrogenated oil, whey protein isolate, transglutaminase and alginate,
The method, characterized in that the duck oil, hydrogenated oil and whey protein isolate is included in an amount of 30 to 40 parts by weight, 1 to 3 parts by weight, and 2 to 5 parts by weight, respectively, based on 100 parts by weight of the total composition for preparing a spread.

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