KR20070053826A - Processing of starch-based fat substitutes and food application of adding it - Google Patents

Abstract

The present invention relates to a method for preparing starch-based fat substitutes, which is prepared by suspending starch in distilled water of 5 times, adding a small amount of calcium chloride, and stirring it to reach 95 ° C. in a hydrolysis apparatus. After completely gelatinization, when naturally cooled to 80 ° C., a predetermined amount of α-amylase is added according to a known method, hydrolyzed at regular intervals for 100 minutes, acid is added to inactivate the enzyme, and the water bath is cooled. The present invention relates to a method for producing a starch-based fatty substitute prepared by adding an alkaline solution to neutralize it, preparing it to a D.E. value of 20 or less, lyophilizing and then pulverizing it.

In addition, the mayonnaise is prepared using the fat substitute, and compared with the general mayonnaise, the physical properties and sensory evaluations are similar or rather excellent.

Starch, fatty substitute, maltodextrin, low-fat foods, low-fat mayonnaise

Description

Processing method of starch-based fat substitutes and food application of adding it}

Figure 1 shows the manufacturing process of starch-based fat substitutes.

Figure 2 shows the standard calibration curve of the starch-based fat substitutes.

Figure 3 shows the standard calibration curve of reducing sugars of starch-based fat substitutes.

Figure 4 shows the change in D.E. value of corn starch fat substitute with α-amylase hydrolysis time.

Figure 5 shows the change in D.E. value of potato starch fat substitute with the α-amylase hydrolysis time.

Figure 6 shows the change in D.E. value of the rice starch fat substitute with α-amylase hydrolysis time.

Figure 7 shows the solubility of starch-based fat substitutes.

Figure 8 shows the change in transparency of the 0.1% corn starch fat replacement suspension with temperature change.

Figure 9 shows the change in transparency of the 0.1% potato starch fat substitute suspension with temperature change.

Figure 10 shows the change in transparency of the 0.1% rice starch fat substitute suspension with temperature change.

Figure 11 shows the change in water holding capacity of 20% starch-based fat substitute according to the D.E. value.

12 shows D.E. It shows the fat adsorption capacity of starch-based fat substitute according to the value.

Figure 13 shows the change in physical properties according to the D.E. value when replacing the 25% potato starch fat substitute 20% (w / w) of the edible oil content.

Figure 14 shows the change in physical properties with concentration when replacing 20% (w / w) of the edible oil content of potato starch fat substitute of D.E.3.

15 shows D.E. It shows the change of physical properties according to the replacement ratio of cooking oil of 25% potato starch fat substitute of 3).

The present invention relates to a method for producing starch-based fat substitutes, and more specifically, to prepare starch-based fat substitutes made by adding α-amylase enzyme after gelatinization by adding water and calcium chloride to corn, potato, and rice starch. It is about a method.

With the recent shift to industrial society, our diet has been decreasing in carbohydrate intake and rapidly increasing intake of animal protein and fat. In particular, excessive intake of fat is known to cause various adult diseases such as circulatory disease (stroke, arteriosclerosis), diabetes and cancer, so it is necessary to reduce the intake of fat and increase the intake of carbohydrates and dietary fiber.

In response to such concerns about health, various functional characteristics (fats, flavors, textures, creams, etc.) that fats give foods without providing or reducing calories at all in order to reduce fat intake in various food applications. Attention is focused on the use of materials with ie alternatives to fats.

However, most of them are registered with the Patent Office, so the manufacturing process of fatty substitutes is not known.

On the other hand, due to the recent westernization of the diet, the consumption of mayonnaise is further increased and is widely used as a daily seasoning food in each household.

When preparing high-calorie, high-fat foods mayonnaise, reduce the proportion of cooking oil and add gum or modified starch instead to make low-calorie, low-fat products. However, as mentioned above, although starch-based fatty substitutes are available for mayonnaise, there have been no cases of applying them to mayonnaise following the starch-based fat replacement process described above.

The object of the present invention was to process starch-based fat substitutes having a DE value of 20 or less by using α-amylase enzyme activity for starch-based fat substitutes whose production process is not disclosed due to the registration of the Patent Office, and applied to mayonnaise The purpose of this study is to verify the effects of local substitution and to find out how to maintain the tactile sense of fats and oils through sensory evaluation.

That is, in the present invention, corn starch, potato starch, and rice starch are each suspended in 5 times distilled water, and a small amount of calcium chloride (5 ppm of Ca ²⁺ ions) is added thereto. After fully gelatinization, the α-amylase was added to 697.5 units for corn starch, 775 units for potato starch and 620 units for rice starch, and hydrolyzed at regular intervals for 100 minutes. The mixture was dropped to 3 to inactivate the enzyme, and then cooled and bathed. 0.5N NaOH solution was added thereto, neutralized to prepare a starch-based fat substitute having a DE value of 20 or less, lyophilized, and powdered.

In addition, mayonnaise manufacturing test was able to prepare mayonnaise by adding starch-based fat substitutes instead of soybean oil, and the prepared mayonnaise was similar or rather superior in physical properties and sensory evaluation compared to general mayonnaise.

Starch-based fat substitute manufacturing method according to the present invention and the performance examples will be described in detail by dividing the process of producing a starch-based fat substitute and low-fat mayonnaise.

1. Manufacturing process of starch-based fatty substitute

To prepare starch-based fat substitutes, the starch hydrolysis method must first be selected. Examples of methods for hydrolyzing starch include acid treatment, alkali treatment and enzyme treatment. Double enzyme treatment was used in this experiment, which should be edible when preparing mayonnaise using prepared starch-based fat substitutes, and as humanly edible as specified by the FDA, GRAS (generally recognized as safe) Because it must be.

As described above, there are various methods of enzymatic treatment of starch, but in order to produce starch-based fatty substitutes having relatively high degree of polymerization and limited degree of polymerization while inhibiting the formation of hydrolyzate with low degree of polymerization, starch is first gelatinized. After facilitating the access of enzymes internally, enzymes that randomly break the α-1,4 bond of starch should be used. The most suitable enzyme for this purpose is heat-resistant α-amylase, which is stable at relatively high temperatures and shows high activity. As a result of examining various heat-resistant α-amylase, α-amylase Type XII-A from Bacillus Licheniformis manufactured by Sigma, which is stable at temperatures above 100 ° C and inhibits starch aging, was selected. This enzyme is used to give to have a Ca ²⁺ ion in the constituent metal Ca ²⁺ ions enhance the resistance of the enzyme to the pH, temperature, proteolytic stability to the α-amylase, like most heat. Therefore, the amount of Ca ²⁺ ions used in this experiment to stabilize the enzyme was 5ppm.

An indicator measuring the degree of enzymatic degradation of fatty substitutes is D.E. The value (Dextrose Equivalent Value). This D.E.value is calculated as the ratio of reducing sugar to starch. In other words,

D.E. value = (per reduction / peas) × 100

In addition, the measurement of this starch and reducing sugar was based on the test example 1 and the test example 2.

Low D.E. The amount of enzyme addition and hydrolysis time should be adjusted appropriately in order to prepare starch-based fat substitutes.

 If the amount of enzyme is added, the rate of hydrolysis is too fast, so the low D.E. It is difficult to prepare a starch-based fat substitute having a value, and conversely, if the amount of enzyme is too large, there is a disadvantage in that the reaction time is long. Therefore, preliminary experiments were carried out by adding enzymes while varying the amount of enzyme to 10 minutes of corn starch, potato starch, and rice starch, which can be completely gelatinized and stirred in a starch hydrolysis apparatus. 45 µl (697.5 units), 50 µl (775 units) and 40 µl (620 units) of enzyme amount were found to be appropriate, and all the enzyme hydrolysis experiments were performed under these conditions. Fig. A change in value. 4, 5, and 6 are shown.

Degree. As shown in 4, 5, 6, D.E. The value increased almost linearly. D.E. for the purpose In order to prepare a sample having a value, the hydrolysis time was adjusted to prepare a starch-based fat substitute, which was used by lyophilization and powdering.

The physical properties of the starch-based fat substitutes were examined as follows.

(1) D.E. Change of Solubility with Value

Figure 7 shows the solubility of corn, potatoes, rice starch fat substitutes. D.E. As the values increased to 3, 5, and 7, the solubility of starch-based fatty substitutes showed similar tendency regardless of the raw materials.The solubility of each starch-based fatty substitute was 26.5, 40.5, 51.3%, Potatoes tended to increase to 25.3, 38, 49.1% and rice to 28.2, 43.8, 53%. This is because the degree of polymerization due to partial hydrolysis was reduced because the enzyme was added after heating for 5 minutes at 95 ° C. to facilitate the action of the enzyme. Although not shown in FIG. 7, cold water solubility experiments conducted with three starches of corn, potato, and rice showed 0.99% corn starch, 1.58% potato starch, and 1.38% rice starch, indicating little dispersion and dispersion.

(2) Transmittance change with temperature

As the temperature increases, D.E. The change in transparency according to the values is shown in FIGS. D.E. As the value increased to 3, 5, and 7, the transparency of corn, potato, and rice starch fat substitutes tended to increase. In addition, as the temperature increased, corn and rice starch-based fat substitutes gradually increased, while potato starch-based fat substitutes increased rapidly.

Thus D.E. Transparency increases with increasing values when the starch particles are decomposed by α-amylase, which is added to the starch that has been gelatinized to produce a starch-based fatty substitute. It is considered that the larger the value, the larger the degree of decomposition. In addition, the transparency of the starch varies depending on the type of starch, and in the case of potato starch, the transparency increases sharply with increasing temperature.

(3) D.E. Change of water holding capacity according to value

D.E. The change in the water holding capacity of the starch-based fat substitutes according to the values is shown in FIG. 11. The conservative test is a freeze-drying process for the production of starch-based fat substitutes. Moisture is contained in the porous pores formed at this time to form hydrogen bonds between the carbohydrate particles and water, which is a fat-like property, which is used as a measure to determine the extent of such changes. There was a slight difference in the water holding capacity of each starch-based fatty substitute depending on the raw material, but showed a similar tendency. That is, D.E. As the values increased to 3, 5, and 7, the water holding capacity of each starch-based fatty substitute was 238.2, 196.4, 126.3% for corn, 234.2, 185.1, 124.1% for potatoes, and 230.4, 176, 119.5% for rice. Decreased.

(4) D.E. Change of fat absorption capacity by value

Fat absorption capacity is a measure of whether starch-based fat substitutes may be well mixed with soybean oil during mayonnaise preparation, and the results thereof are shown in FIG. 12. The fat absorption of starch-based fat substitutes made from three starches was similar to that of water retention. That is, D.E. As the values increase to 3, 5, and 7, the fat absorption capacity of each starch-based adipose substitute is 654.2, 578.8, 511.1% for corn, 641, 561.5, 490.8% for potatoes, 584.6, 484.4, 464.9 for rice. It tended to decrease by%.

2. Manufacturing Process of Low Fat Mayonnaise

To make low-fat mayonnaise, you must first paste the starch-based fatty substitute. This is because water must be contained inside the starch-based fat substitute material to exhibit properties similar to fat. The starch-based fat substitute paste was heated at 100 ° C for 5 minutes. However, since this quickly forms lumps at room temperature, the hydration is carried out without forming lumps if mixed vigorously with other dried ingredients to prevent them.

To do this, starch-based fat substitute paste was poured into a container containing sugar and salt, homogenized for 30 seconds, and 5 ml of water was added to prevent egg denaturation, followed by egg yolk.

The method of preparing mayonnaise by adding detailed starch-based fat substitutes is as shown in Table 1. Pour starch-based fat substitute paste made by heating it in boiling water at 100 ℃ boiling water for 3 minutes with sugar and salt. Cool enough to add egg yolk. The mixture was preliminarily stirred for 1 minute, and then emulsified for 15 minutes with continuous stirring while soybean oil was slowly injected. Then, vinegar was injected for 1 minute and the final stirring to prepare mayonnaise.

 Table 1 Formulation of mayonnaise with added starch fat substitute

                                                             (Unit: g)

Samples Standard Corn SBFSa Potato SBFSa Rice SBFSa D.E. 3 D.E. 5 D.E. 3 D.E. 5 D.E. 3 D.E. 5 10b 20c 10b 20c 10b 20c 10b 20c 10b 20c 10b 20c Egg york 32.0 32.0 32.0 32.0 32.0 32.0 32.0 32.0 32.0 32.0 32.0 32.0 32.0 Vinegar 10.0 10.0 10.0 10.0 10.0 10.0 10.0 10.0 10.0 10.0 10.0 10.0 10.0 Sugar 4.36 4.36 4.36 4.36 4.36 4.36 4.36 4.36 4.36 4.36 4.36 4.36 4.36 Salt 5.82 5.82 5.82 5.82 5.82 5.82 5.82 5.82 5.82 5.82 5.82 5.82 5.82 Water 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 Soybean oil 200 180 160 180 160 180 160 180 160 180 160 180 160 SBFSd ― 20 40 20 40 20 40 20 40 20 40 20 40

a: Starch-based fat substitutes

b: Oil substitution = 10%

c: Oil substitution = 20%

d: The paste prepared with starch-based fat substitutes (25%, w / v)

When mayonnaise was prepared by replacing 25% of potato starch fat substitute with 20% (w / w) of cooking oil, D.E. Changes in physical properties with values are shown in FIG. 13.

Hardness and adhesiveness shown here are as follows according to physical properties. That is, hardness is expressed as resistance to deformation, ie the force required to produce a given deformation, and adhesiveness exceeds the intersurface attraction of other materials (tongue, teeth, palate, etc.) in contact with the surface of the food. Defined as what is needed to do.

For standard mayonnaise, D.E. 3, hardness 16.4g, adhesive 83.5g, D.E. In case of 5, hardness was 13g and adhesive 56.3g, which was more excellent in hardness and adhesion than standard mayonnaise. On the other hand, D.E. In case of 7, hardness was 2.6g and adhesive 46.8g, which was slightly lower than standard mayonnaise. This is consistent with the authors' opinion that the D.E. value of what is generally used as a starch-based fat substitute should be less than 5. Values indicate 3 and 5. Here standard mayonnaise refers to mayonnaise prepared by adding 100% cooking oil that does not replace fat as a starch-based fat substitute.

D.E. When the mayonnaise was prepared by replacing 20% (w / w) of edible oil content of potato starch-based fat substitute of 3, changes in physical properties according to the concentration of starch-based fat substitute were shown in FIG. Although not shown in FIG. 14, when the concentration of the starch-based fat substitute was 30% or more in the preliminary experiment, the maximum concentration was set to 25% because water was absorbed into the starch hydrolyzate and did not form a paste. As shown in the figure, mayonnaise prepared by applying 5% of starch-based fat substitutes had a hardness of 2.2 g and an adhesive of 37.3 g. . In case of concentration of 13%, hardness was 6.1g and adhesion was 94.3g, which was superior to standard mayonnaise, but the adhesion was inferior. The 20% and 25% concentrations were 7.4g and 112g, 8.03g and 130g, respectively, which were superior to standard mayonnaise. On the other hand, hardness and adhesion tended to increase as the concentration of starch-based fat substitutes increased. Therefore, the concentration of optimal starch-based fat substitute in the preparation of mayonnaise was set to 25%, which showed the highest hardness and adhesion.

D.E. When the mayonnaise was prepared by replacing the 25% potato starch-based fat substitute paste of 3 with a certain amount of cooking oil, the physical properties according to the cooking oil replacement ratio are shown in FIG. 15. At 10% and 30% cooking oil replacement ratio, hardness and adhesiveness were 5.1g, 82g, 5.4g and 93g, respectively, compared with standard mayonnaise.The hardness and adhesiveness of cooking oil replacement rate of 20% was 8.03g and 130g, respectively. Excellent compared to On the other hand, the hardness and adhesiveness increased until the replacement ratio of cooking oil was 20%, but the hardness and adhesiveness tended to decrease at 30%. Although not shown in the figure, when the replacement ratio of cooking oil is more than 40%, emulsion did not occur to become mayonnaise. Therefore, the optimum replacement rate of cooking oil was 20%.

As a result, the optimum conditions for the preparation of mayonnaise were 25% of starch-based fat substitutes and D.E. Values 3 and 5 and cooking oil replacement ratio 20%.

The characteristics and sensory evaluation of mayonnaise supplemented with starch-based fatty substitutes were examined as follows.

(1) Properties

Table 2 shows the changes in the properties of mayonnaise prepared from corn, potato, and rice starch-based fat substitutes prepared under the optimum conditions of low-fat mayonnaise.

The hardness and adhesiveness of mayonnaise prepared by adding three starch-based fat substitutes were almost the same or higher than those of standard mayonnaise, and were slightly different depending on the type of raw materials added. Mayonnaise prepared by adding a substitute showed the highest value. Although not shown in the table, the mayonnaise prepared by adding the starch hydrolyzate tended to have low hardness and high adhesiveness as the storage period elapsed.

Table 2 Hardness and Adhesiveness of Mayonnaise Added with 25% Starch Fat Substitutes

                                                         (Unit: g)

Rheological properties Standard Oil Substitution (%) Corn SBFS * Potato SBFS * Rice SBFS * D.E.3 D.E.5 D.E.3 D.E.5 D.E.3 D.E.5 Hardness 5.9 10 5.8 6.0 5.1 5.8 6.6 7.2 Adhesiveness 111 122 115 82 111 151.3 152 Hardness 5.9 20 5.7 5.8 8.0 5.6 5.8 6.7 Adhesiveness 111 109 104.5 130 95.3 129.3 151.3

     *: Starch-based fat substitutes

(2) Oil painting stability

Table 3 shows the emulsion stability of mayonnaise prepared by adding 25% corn, potato, and rice starch fat substitutes. Compared with 87.44% of standard mayonnaise, the emulsification stability of mayonnaise prepared by adding most starch-based fatty substitutes was more than 99.5%. The emulsion stability was not significantly different according to the type of starch-based fatty substitutes, and the emulsion stability tended to be lower at 20% than when cooking oil replacement ratio was 10%.

Table 3 Comparison of Emulsification Stability of Mayonnaise Added with 25% Starch Fat Substitutes

                                                      (unit:%)

Standard Oil substitution (%) Corn SBFS * Potato SBFS * Rice SBFS * D.E.3 D.E.5 D.E.3 D.E.5 D.E.3 D.E.5 87.44 10 99.78 99.78 98.88 99.55 99.68 99.78 20 99.68 99.81 99.78 99.33 99.58 99.45

      *: Starch-based fat substitutes

(3) Hue

Table 4 shows the change in color tone of mayonnaise prepared by adding starch-based fat substitutes. Compared with standard mayonnaise, mayonnaise prepared by adding starch fat substitutes has high L value (brightness), while a value (redness), b value (yellowness), and ΔE value (color difference, browning degree) Was low. The higher the cooking oil replacement ratio, the higher the L value, while the a, b, and ΔE values tended to be lower. When cooking oil replacement rate is 10%, D.E. As the value increased from 3 to 5, the L, a, b, and ΔE values tended to be nearly equal or lower.

Table 4 Changes in Mayonnaise Coloration with 25% Fat Substitutes

Color difference Standard Corn SBFSa Potato SBFSa Rice SBFSa D.E. 3 D.E. 5 D.E. 3 D.E. 5 D.E. 3 D.E. 5 10b 20c 10b 20c 10b 20c 10b 20c 10b 20c 10b 20c L 83.1 86.9 88.6 86.4 86.9 86.0 88.6 85.7 87.8 86.6 87.9 86.9 88.0 a -4.1 -2.9 -2.2 -3.0 -3.2 -3.2 -2.2 -3.0 -2.6 -2.8 -2.5 -2.0 -2.1 b 28.2 25.2 22.0 25.9 24.6 26.2 22.9 25.2 23.8 24.9 23.4 23.9 22.4  △ E 27.3 23.2 19.7 24.1 22.7 24.4 20.6 23.6 21.6 23.0 21.2 21.9 20.2

a: Starch-based fat substitutes

b: Oil substitution = 10%

c: Oil substitution = 20%

(4) sensory evaluation of mayonnaise

Sensory testing is a scientific method for eliciting, measuring, analyzing, and interpreting the reactions of their characteristics when they are perceived by sight, smell, taste, touch, and hearing. Since human testing is a way to compensate for the limitation of sensory testing, it is possible to obtain more ideal and reasonable results by evaluating foods by combining the two methods together.

Sensory test results of corn, potato and rice starch fat substitutes prepared under the optimum conditions obtained from preliminary experiments with potato starch fat substitutes are shown in Table 5.

As shown in the sensory evaluation of mayonnaise, yellow had the highest score with standard mayonnaise, and other mayonnaise products had a high significant difference (p <0.05). The products showed no significant difference (p> 0.05). Egg smell was not significantly different among all mayonnaise (p> 0.05). The overall harmony of the odors was found that most mayonnaise containing starch fat substitutes was better than the standard. The taste and oil taste were the strongest in the standard mayonnaise, the other flavors were not significantly different from other mayonnaise, and the harmoniousness of the overall taste was the lowest in the standard (p <0.05).

Table 5 Sensory Test Results of Mayonnaise Added with 25% Starch Fat Substitutes

Sensory Property Stan- dard Oil Substitution (%) Corn SBFS * Potato SBFS * Rice SBFS * P Value D.E.3 D.E.5 D.E.3 D.E.5 D.E.3 D.E.5 Color (yellow) 4.00 ± 1.59 10 2.00 ± 0.86bc 3.06 ± 1.00ab 3.18 ± 0.91a 3.69 ± 0.70a 3.00 ± 1.03ab 3.56 ± 0.89ab 0.000 20 2.25 ± 0.93bc 2.25 ± 1.07bc 3.06 ± 0.93ab 2.56 ± 1.03b 2.56 ± 0.96b 3.06 ± 0.85ab Sour odor 2.25 ± 1.34 10 3.13 ± 1.46ab 2.69 ± 1.08bc 3.00 ± 0.82ab 2.75 ± 1.24abc 2.69 ± 1.01bc 2.94 ± 1.18abc 0.380 20 2.31 ± 0.95bcd 2.56 ± 1.09bc 2.63 ± 0.89bc 2.31 ± 1.08bcd 2.31 ± 1.14bcd 2.38 ± 1.09bc Oily odor 3.13 ± 1.41 10 2.31 ± 0.60bcd 2.44 ± 1.03bc 2.31 ± 1.08bcd 2.38 ± 0.96bc 2.63 ± 1.15bc 2.44 ± 1.09bc 0.268 20 1.94 ± 1.00cd 2.31 ± 0.87bcd 2.63 ± 0.89bc 2.50 ± 1.16bc 2.81 ± 1.22bc 2.31 ± 0.79bc Egg odor 2.19 ± 0.91 10 2.06 ± 1.12cd 2.56 ± 0.73bcd 2.75 ± 1.00abc 2.38 ± 1.09bcd 2.31 ± 1.08bcd 2.56 ± 1.31bcd 0.551 20 2.00 ± 1.16cd 2.13 ± 1.03cd 2.06 ± 1.00cd 2.69 ± 1.25bc 2.63 ± 0.96bc 2.44 ± 1.46bcd Odor amplitude 2.25 ± 0.81 10 2.00 ± 0.73cd 2.50 ± 0.63bc 2.69 ± 0.95bc 2.88 ± 0.62abc 2.69 ± 0.95bc 2.13 ± 0.89cd 0.261 20 2.63 ± 1.15bc 2.56 ± 1.15bc 2.38 ± 0.89bcd 2.56 ± 0.96bc 2.69 ± 0.87bc 2.56 ± 0.81bc Sour taste 2.38 ± 0.96 10 2.50 ± 1.03bc 2.94 ± 1.18abc 2.50 ± 1.10bc 2.44 ± 1.09bc 2.13 ± 1.20bcd 2.25 ± 1.00bcd 0.255 20 2.81 ± 1.11abc 2.06 ± 1.00cd 2.00 ± 1.10cd 2.81 ± 1.05abc 2.31 ± 0.95bc 2.25 ± 1.00bcd Oily taste 3.50 ± 1.15 10 2.69 ± 0.87cd 3.25 ± 1.34bc 2.69 ± 0.95cd 3.25 ± 1.18bc 2.63 ± 0.96cd 2.88 ± 0.89bcd 0.343 20 2.88 ± 1.02bcd 3.00 ± 0.63bc 2.81 ± 0.91bcd 2.69 ± 0.87cd 3.00 ± 1.10bc 3.06 ± 0.93bc Salty taste 2.69 ± 1.25 10 2.44 ± 1.32cd 3.38 ± 1.09abc 2.94 ± 1.34bc 2.69 ± 1.08bcd 2.50 ± 1.41cd 2.56 ± 1.15bcd 0.079 20 3.25 ± 1.34bc 2.69 ± 1.20bcd 2.13 ± 0.89cd 3.06 ± 1.29bc 2.81 ± 1.11bc 2.06 ± 1.18cd Greasy taste 3.75 ± 1.29 10 3.00 ± 1.10bc 2.69 ± 1.14bc 2.63 ± 1.03bcd 2.81 ± 1.11bc 2.69 ± 1.20bc 2.94 ± 1.29bc 0.055 20 2.31 ± 0.95cd 3.19 ± 1.05bc 2.69 ± 1.25bcd 2.38 ± 1.09cd 3.19 ± 1.05bc 2.63 ± 1.36bcd Taste Amplitude 1.94 ± 0.77 10 2.00 ± 0.82cd 3.06 ± 1.06bc 3.31 ± 1.08bc 3.00 ± 1.15bc 2.81 ± 0.83bc 2.75 ± 1.06bc 0.001 20 3.13 ± 1.09bc 3.31 ± 0.95bc 2.81 ± 0.83bc 2.75 ± 1.13bc 2.81 ± 1.17bc 2.81 ± 0.91bc

*: Starch-based fat substitutes

The present invention is explained in more detail by the following examples and test examples. However, the present invention is not limited to these examples.

EXAMPLES Preparation of Fat Substitute Substitutes for Starch

In Fig. Corn starch, potato starch, such as 1, taking the rice starch by each of the beaker 100g of distilled water and 896.25g here salt 125㎕ (Ca ²⁺ ion 5ppm) was added to a stirrer with vigorous hydrolysis device (800rpm) was stirred While heating up to reach 95 ℃ while further heating for 5 minutes to completely gelatinize. When the temperature in the hydrolysis unit was cooled to 80 ° C, α-amylase was added to 45 µl (697.5 units) for corn starch, 50 µl (775 units) for potato starch, and 40 µl (620 units) for rice starch for 100 minutes. After hydrolysis at regular intervals, 15 ml aliquots were added and 0.5 N HCl was added to lower the pH to 3 to inactivate the enzyme. This was immediately quenched and then quenched by heating at 100 ° C. for 10 minutes. After neutralizing by adding 0.5N NaOH solution, the DE value was obtained by experimenting with starch and reducing sugars. The starch-based fat substitutes of DE 20 or less were prepared, lyophilized, and powdered to 80 mesh.

Test Example 1 Measurement of Starch and Reducing Sugar

In the starch test method, 1 ml of sample solution and 1 ml of 5% (w / v) phenol solution are mixed, followed by direct addition of 5 ml of concentrated sulfuric acid. After the solution was left for 10 minutes, the mixture was mixed vigorously with vortex for 20 seconds, and after cooling for 30 minutes, the absorbance was measured at 490 nm, and the starch was quantified from the standard calibration curve (FIG. 2).

In the reducing sugar test method, 1 ml of the sample solution and 1 ml of the reagent were respectively taken in a cap tube and heated in a water bath for 20 minutes to produce cuprous oxide (Cu ₂ O). 1 ml of molybdenum solution was added thereto, and then the absorbance was measured at 520 nm, and the reducing sugar was quantified from the standard calibration curve (FIG. 3).

Test Example 2 Measurement of Solubility and Transparency

In the solubility test, 0.2 g of each sample and 20 ml of 25 ° C. distilled water were placed in a 50 ml centrifuge bottle, stirred at 300 rpm for 15 seconds while maintaining 25 ° C., and stirred at 1500 rpm for 2 minutes. After centrifugation for 15 minutes at 3100rpm, 5ml of the supernatant was taken and dried in a 110 ℃ dry oven, and then dried. And cold water solubility (C.W.S) was calculated as (dry weight × 400).

In the transparency test, 0.1% of the sample suspension solution was stirred and heated for 30 minutes with a shaking incubator at each temperature in the range of 30-80 ° C., and then the light transmittance was measured at 625 nm.

Test Example 3 Measurement of Water Holding Capacity (WHC)

Distilled water was added to 0.2 g of the prepared starch-based fat substitute to make 20% (w / v), which was then placed in a 50 ml centrifuge tube and centrifuged at 7500 rpm for 15 minutes at 20 ° C. The free water was removed from the centrifuge tube and weighed. And the water holding capacity was calculated using the following equation.

WHC (%) = (amount of water added to the sample-the amount of water removed from the sample) / amount of fatty substitute × 100

Test Example 4 Measurement of Fat Absorption

After absorbing 0.2 g of each sample into a centrifuge tube (15mm × 110mm) and leveling, 10 ml of soybean oil was added and stirred for 1 minute with vortex, followed by stirring for 5 seconds every 15 minutes at room temperature, followed by centrifugation (1600 × g, 25min) to remove the supernatant, and then tilted the centrifuge tube at 45 ° to base the weight on the basis of the complete removal of fat.

Fat absorption capacity (%) = weight after absorption (g) / weight of dry sample (g) × 100

Test Example 5 Physical Properties of Mayonnaise

The physical properties of mayonnaise were filled with mayonnaise products made from each starch-based fat substitutes in two beakers (50ml) and then filled with mayonnaise (50g), sealed with parafilm, and stored in a refrigerator at 4 ° C for 24 hours. Rzometer (Model COMPAC-100, Sun Scientific) was subjected to Szczesniak's Texture Profile Analysis (TPA) test (1963). Hardness and adhesiveness were measured three times for each sample, and six repeated measurements were made for each mayonnaise in order to make the experiment accurate. The measurement of the properties of the mayonnaise test product allowed the 19 mm (dia.) Cylinder type plunger to descend to a depth of 15 mm from the sample surface at a speed of 200 (mm / min), the table speed was 200.00 (mm / min), and the graph speed was 50.00. (mm / min), the load cell was used as 1.00 (kg), the sample height was 40 (mm), the sample width was 40 (mm).

After measuring the physical properties of the mayonnaise, each mayonnaise was subjected to color tone, emulsion stability and sensory evaluation.

Test Example 6 Emulsification Stability of Mayonnaise

Emulsification stability measurement of mayonnaise was stored in a refrigerator at 4 ℃ for a week to ensure that the mayonnaise is completely stable, then weighed 15g (F ₀ ) in a 50ml centrifuge tube again for 72 hours in a freezer at -10 ℃ Saved. The centrifuge tube containing the stored mayonnaise was shaken for 1 hour at a shaker with an amplitude of 30 mm and a frequency of 250 cpm, followed by centrifugation (Model UNION 55R, Hanil Industrial Co.) at 25 ° C for 30 minutes at 3000 rpm for separated fat. In order to completely remove the soybean oil on the wall of the centrifuge tube, the centrifuge tube was tilted at 45 °, and the emulsification stability of the mayonnaise was measured by stabilizing the point at which the weight (F ₁ ) of the precipitated portion was constant at each time.

Emulsion stability (%) = F _One / F ₀  × 100

Test Example 7 Color tone and sensory evaluation of mayonnaise

The color tone measurement of this experiment was based on a white color standard (L = 91.6, a = 0.2, b = 2.6) using a direct color scale (ND-1001 DP) and L value (brightness) and a value (redness). ), b value (yellowness) and ΔE value (color difference, browning degree) were obtained, respectively, and repeated measurements were made three times for each experimental product.

The sensory test of mayonnaise was presented in a white plate by 20g to identify each characteristic, and the evaluation contents were odor, taste and color. The color of yellow was measured as the color, the smell of oil, the smell of eggs, the vinegar, and the overall smell. Was investigated. The sensory test was repeated twice by 10 trained sensory test personnel. After evaluating one sample, rinse the mouth with water and bread and then evaluate the other sample.

Sensory evaluation results were statistically analyzed using the minitab program and analyzed by ANOVA and Duncan's multiple range test. Significance test was performed at α = 0.05.

The present invention has been described above by way of example, but the present invention is not limited thereto, and various modifications and changes are possible within the scope of the technical idea of the present invention.

In other words, materials manufactured with a D.E. value of 20 or less produced by adjusting the hydrolysis time using α-amylase in the process of preparing starch lipoic substitutes can process maltodextrin in food application and use it as a stabilizer.

The starch-based fat substitute prepared by the present invention has less calories than fat and is excellent in diet effect. In addition, it is possible to suppress the occurrence of various adult diseases such as circulatory disease (stroke, arteriosclerosis), diabetes and cancer caused by excessive intake of fat.

In fact, the mayonnaise test prepared by adding starch-based fatty substitutes showed better harmony of overall smell and taste than mayonnaise prepared with 100% pure cooking oil, which shows an excellent effect on food application.

In addition to the mayonnaise application field applied in the present invention, when applied to low-fat diet drinks, ice cream and frozen desserts, dairy products, it can be developed as a low-fat anticorrosive product, can also be used as a coating agent for pharmaceuticals.

Claims (2)

The starch is suspended in 5 times distilled water, added with a small amount of calcium chloride (5 ppm of Ca ²⁺ ions), stirred until it reaches 95 ° C. in a hydrolysis device, heated to complete gelatinization, and then naturally cooled to 80 ° C. according to a known method. A certain amount of α-amylase is added, hydrolyzed at regular intervals for 100 minutes, acid is added, the enzyme is inactivated, and the bath is cooled and cooled. A method for producing a starch-based fat substitute prepared by adding an alkaline solution to neutralize it, preparing it to a DE value of 20 or less, lyophilizing and then pulverizing it. Pour the starch-based fatty substitute paste, made by heating it in boiling water at 100 ° C for 3 minutes, to dissolve sugar and salt in a known method. Soybean oil is slowly infused and emulsified for 15 minutes with continued stirring. Subsequently, a low fat mayonnaise manufacturing method prepared by injecting vinegar for 1 minute and finishing stirring.

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