KR20140081069A - A fat replacer based on hydrocarbon and a food product comprising the same - Google Patents

Abstract

The present invention relates to a fat replacer based on carbohydrate, capable of being used in food by replacing fat and oil and a food product including the same and, more specifically, to a fat replacer, which includes low viscosity-treated octenyl succinic acid sodium starch so it can replace various characteristics of fat such as smoothness, anti-aging performance, texture, etc. and has emulsion stability so that the quality of a final product in which a fixed amount or more of fat is replaced by the fat replacer is maintained, and to a food product including the fat replacer to decrease the content of fat.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a carbohydrate-

The present invention relates to a carbohydrate-based fat base system that can be used in food replacing fat and oil, and a food product containing the same. More particularly, the present invention relates to a starch composition comprising octenyl succinate starch or octenyl succinate sodium starch It is possible to substitute various characteristics such as smoothness of fat, aging suppression, texture, etc., and stability of emulsion, so that the quality of the final product can be maintained even if a certain level of fat is replaced. Food products.

The characteristics of the oils required in food are varied. In the case of confectionery and baking, the preservation shows texture and flavor, puffing, creaminess, aging inhibition effect, etc., and smoothness and flavor improving effect in dairy products. The solid retention used in meat processing products provides chewiness, and when applied to sauces, it improves smoothness, flavor, texture and viscosity. The frying oil is used as a heat transfer medium and provides crispy texture.

Despite the various characteristics of such maintenance, consumers 'demand for low fat products is increasing as consumers' perception that obesity due to overfatting of fat causes various health problems such as hypertension and arteriosclerosis. Thus, in the food industry, a number of fat replacers are being developed that maintain the diverse functional characteristics of fat applied to foods while lowering fat content.

Depending on the raw materials used, the lipid system can be divided into a carbohydrate system, a protein system, and a fat substitute system. Among them, a carbohydrate-based fat replacer is used in a large amount, and a carbohydrate-based fat substitute using maltodextrin, polydextrose, starch, gum and dietary fiber as raw materials is known. However, in the case of the existing carbohydrate-based lipid system, substitution of a certain level or more of fat causes a problem that the quality of the final product is lower than that of a product which is not used, and various characteristics provided by fat such as smoothness, have.

Octyl succinated starch or starch sodium n-octenyl succinate is prepared by ester-bonding succinic acid or sodium salt thereof having an octenyl group as a hydrophobic group with a starch to obtain hydrophilic and lipophilic And is a food additive approved by the US Food and Drug Administration (FDA) in the US and has excellent emulsifying properties compared to native starch having a hydroxyl group in the molecule based on the above characteristics, It is widely used in domestic and foreign markets.

Korean Patent Publication No. 2008-0077659 discloses a low calorie fat substitute that can be used in bakery products comprising n-alkenyl succinate starch and at least one polyol. However, when an octenyl group is applied to starch, the viscosity of the starch is increased, resulting in a change in physical properties due to an increase in viscosity when applied to food, as well as a limitation on the amount available for food. The solution is necessary.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and it is an object of the present invention to provide a method and a product for replacing various characteristics such as smoothness, (Starch) based fat-based system and a food product having reduced fat content including the same.

In order to accomplish the above object, the present invention provides a carbohydrate-based fat base system comprising octenyl succinate starch or sodium octenyl succinate starch treated with a low viscosity.

According to another aspect of the present invention, there is provided a method for preparing starch, And esterifying the low-viscosity starch with octenyl succinic acid or sodium octenyl succinate.

According to another aspect of the present invention, there is provided a semi-finished product for food manufacture, which comprises the carbohydrate-based fat base system of the present invention.

According to another aspect of the present invention, there is provided an end-of-food product comprising the carbohydrate-based fat base system of the present invention.

The carbohydrate-based fat base system according to the present invention is applied to food having low fat content in the form of a milk animal mixed with water or in the form of solid or semi-solid, and can be used as a foodstuff, a flavor, a puff, a creaminess, , Viscosity, etc., and can prevent the viscosity change due to the decrease of the fat content. It is also possible to produce a liquid product requiring uniform dispersion, a retort product requiring heating, or a variety of non- The product can dissolve without further processing and maintain stable viscosity, which eliminates the need for new equipment and can reduce the amount of fat input, which can provide ease of use and cost savings.

Fig. 1 shows the results of comparison of external appearance pictures of the mayonnaise prepared in Comparative Examples 1 and 2 and Example 3. Fig.

Hereinafter, the present invention will be described more specifically.

In the present invention, the term " fat replacer " refers to a substance which substitutes fat, including conventional solid fat and liquid fat, to impart fat characteristics. When applied to a final product, Refers to a substance that has the ability to replace the smoothness, texture, viscosity, creaminess, and the like that it provides. These lipid regimens can have both an animal form mixed with water or a solid or semi-solid form.

The carbohydrate-based lipid framework of the present invention includes low-viscosity treated n-octenyl succinated starch or starch sodium n-octenyl succinate.

The low-viscosity treatment may be a chemical treatment such as an enzyme treatment or an acid treatment for decomposing the terminal or interior of the starch molecular structure, or a physical treatment for converting the regularly-arranged? -Type molecular arrangement of the starch into an irregular molecular arrangement of? For example, alpha processing).

There is no particular limitation on the kind and amount of the enzyme used in the enzyme treatment, and from the viewpoint of reaction time and economic efficiency, it is preferable to use α-amylase, β-amylase and Dextrozyme ) Is used in an amount of about 0.5 to 5 parts by weight per 100 parts by weight of the starch solids to be treated. The enzyme treatment is carried out, for example, at 25 to 80 캜, preferably 35 to 60 캜, For example, 1 to 30 hours, preferably 6 to 24 hours at a temperature of 50 DEG C, but the processing conditions are not limited thereto and can be adjusted according to the characteristics of the starch raw material.

There is no particular limitation on the type and amount of the acid used in the acid treatment. From the viewpoint of reaction time and economic efficiency, it is preferable to add inorganic acid such as hydrochloric acid (HCl) or sulfuric acid (H ₂ SO ₄ ) And about 0.5 to 10 parts by weight per part. The acid treatment can be carried out at a temperature of, for example, 25 to 80 캜, preferably 35 to 60 캜, more preferably 40 to 50 캜 for 1 to 30 hours, preferably 6 to 24 hours, The conditions are not limited thereto, but may be adjusted according to the characteristics of the starch raw material.

On the other hand, an example of the above-mentioned physical treatment for converting the regular molecular structure of beta -form of starch into an irregular molecular structure of alpha -form is known alpha-processing. In one embodiment of the present invention, such an alpha treatment may be performed on the raw starch. In another embodiment of the present invention, the enzyme or the acid-treated starch is reacted with octenyl succinic acid or sodium octenyl succinate, neutralized, refined and dried, and the resultant dried product is made into a suspension to be alpha have. More preferably, the alpha treatment can be carried out after the esterification.

The raw starch usable in the present invention includes at least one selected from natural cereal starch, natural root starch, natural starch, natural starch, natural fruit starch, waxy-type starch and high-amylose starch. Also, as a raw material of starch, a new plant made by breeding technique including modified breed or mutation inducing method is suitable, and its kind is not limited. Such raw starch can be subjected to the above-described low-viscosity treatment without additional dehydration, washing and drying processes.

The low viscosity octenyl succinate starch or sodium octenyl succinate starch contained in the carbohydrate-based lipid framework of the present invention can be obtained by subjecting the starch obtained by the above-mentioned low-viscosity treatment (for example, enzyme treatment or acid treatment) and octenyl succinate or octenyl May be the result of the esterification reaction with sodium succinate, or alternatively, the result of this reaction may be further alpha-processed.

There is no particular limitation on the ester reaction between the starch and octenyl succinate or sodium octenyl succinate, and known reagents and conditions may be used.

Although not limited thereto, the degree of substitution of octenyl succinic acid with respect to 100 wt% of the starch in the octenyl succinate or sodium octenyl succinate starch is preferably 0.1 to 3 wt%, more preferably 0.2 to 2.5 wt% %. ≪ / RTI > If the degree of substitution of octenyl succinic acid with respect to 100 wt% of starch is less than 0.1 wt%, the property to replace the emulsifying ability of the fat may not be expressed. If the substitution degree exceeds 3 wt%, the legal allowable value There is a problem that it can not be used.

A 5 wt.% Suspension of undecavitated octenyl succinate starch or sodium octenyl succinate starch exhibits a peak viscosity of 1000 cP to 4500 cP on the RVA (rapid visco analyzer) viscosity graph, albeit with a difference from raw materials. The RVA measurement conditions are as follows: The starch suspension at 50 DEG C at a stirring speed of 160 rpm is heated to 4.5 DEG C / min, held at 95 DEG C for 10 minutes, and cooled to 4.5 DEG C / min at 50 DEG C.

The low viscosity octenyl succinate starch or sodium octenyl succinate starch of the present invention has a maximum viscosity (100%) on the RVA viscosity graph for unconverted octenyl succinate starch or octenyl succinate starch under the same conditions More preferably 50% or less (e.g., 1 to 50%), even more preferably 25% or less (e.g., 1 to 25% ). ≪ / RTI > If the maximum viscosity of the low viscosity octenyl succinate starch or sodium octenyl succinate starch exceeds 75% of the maximum viscosity of the unmodified starch, the viscosity of the final product may deteriorate due to the added content .

The low viscosity octenyl succinate starch or sodium octenyl succinate starch may itself be used as a carbohydrate based fat substitute. That is, 100 parts by weight of the octenyl succinate-treated starch or octenyl succinate-treated starch may be 100 parts by weight of the carbohydrate-based fat base system of the present invention.

Alternatively, 100 parts by weight of the carbohydrate-based fat base system of the present invention may contain 20 to 80 parts by weight, more preferably 30 to 70 parts by weight, of the octenyl succinate-treated starch or octenyl succinate-treated starch, More preferably 45 to 60 parts by weight. If the content of starch octenyl succinate or sodium octenyl succinate treated with 100 parts by weight of low-viscosity lipid system is less than 20 parts by weight, smoothness and viscosity may not be adequately provided. If the content is higher than 80 parts by weight, There is a problem that the specific gravity increases and the volume of the final product decreases.

The carbohydrate-based lipid framework of the present invention may further comprise a thickener. There are no particular restrictions on the type of thickener, and any type of food or food additive may be used in food circulation. Specifically, at least one selected from hydrocolloid, water-insoluble dietary fiber, water-soluble dietary fiber, starch, carrageenan, guar gum, xanthan gum and pectin can be used. The 100 weight part of the carbohydrate-based fat base system of the present invention may contain the thickener in an amount of preferably 1 to 40 parts by weight, more preferably 1 to 35 parts by weight, still more preferably 5 to 30 parts by weight. If the content of the thickener per 100 parts by weight of the carbohydrate-based fat-based system is less than 1 part by weight, it may be difficult to maintain a stable structure. If the content is more than 40 parts by weight, sticky texture may be provided and the quality may deteriorate.

In addition, the carbohydrate-based lipid framework of the present invention may further comprise an emulsifier. There are no particular restrictions on the type of emulsifier, and any type of food or food additive permitted in foodstuffs may be used. Specific examples thereof include synthetic emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, sucrose acetic acid isobutyl esters, sorbitan fatty acid esters and propylene glycol fatty acid esters; saponins such as Enzoo Saponin, Killara Extract, Lecithin, Natural emulsifiers such as sterol and yucca extract, and mixtures thereof. Preferably a mixture of glycerin fatty acid esters can be used. The amount of the emulsifier is preferably 1 to 40 parts by weight, more preferably 1 to 35 parts by weight, and still more preferably 5 to 30 parts by weight in the 100 parts by weight of the carbohydrate-based fat base system of the present invention. If the content of the emulsifier per 100 parts by weight of the carbohydrate-based fat-based system is less than 1 part by weight, the stability of the product may deteriorate. If the amount exceeds 40 parts by weight, the hardness of the product may decrease.

The carbohydrate-based fatty acid regimens of the present invention can have both animal, solid or semi-solid forms.

According to another aspect of the present invention, there is provided a method for preparing starch, And esterifying the low-viscosity starch with octenyl succinic acid or sodium octenyl succinate.

A method for preparing a carbohydrate-based fat base system according to a preferred embodiment of the present invention comprises: treating starch with a low viscosity using an enzyme or an acid; Esterifying the low viscosity starch with octenyl succinic acid or sodium octenyl succinate; Neutralizing the ester reaction product, followed by purification and drying, and alpha -forming the dried product into a suspension.

When the carbohydrate-based fat substitute comprises at least one of the above-mentioned thickeners and emulsifiers, the process for preparing the carbohydrate-based fatty acid framework of the present invention may further comprise the step of adding these components.

According to another aspect of the present invention, there is provided a semi-finished or finished food product for food manufacturing, which comprises the carbohydrate-based fatty acid system of the present invention.

The finished food product containing the carbohydrate-based fat-based system of the present invention has a lowered fat content compared to the conventional product, and there is no particular limitation on its kind, and examples thereof include non-fermented or fermented confectionery and bakery products, non- fermented or fermented milk products, Sauces, dressings, mayonnaise, retort food, edible oils (such as margarine or shortening), and the like. In the present invention, the term " semi-finished product " means a product such as a frozen dough, a premix, an ice cream mix, and a low-fat powder dressing, which are used in the manufacture of such finished food product.

Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples. However, the following examples are intended to assist the understanding of the present invention, and the scope of the present invention is not limited thereto.

Example  1 to 2: Low viscosity  Treated Octenyl succinate starch  Produce

Example  One

1 wt% HCl (based on starch solids) was added to 20 Be of potato starch in a constant temperature water bath at 40 캜 and reacted with stirring at 300 to 500 rpm for 24 hours to lower the viscosity to a suitable viscosity level for use in food. Thereafter, the pH was adjusted to the range of 8.5 to 9.0, and the acid treatment reaction was terminated.

Subsequently, octenyl succinic acid (OSA) corresponding to 1% by weight of the acid-treated solid content was added (purity correction) and reacted for 2 hours until no pH change occurred. The pH was maintained with 3% NaOH solution during the reaction. After the reaction was completed, the resulting solution was neutralized to pH 7, dehydrated and purified, and then dried in an oven at 50 ° C. Moisture was added to the dried sample, and the suspension was made into the original 20 Be slurry. The slurry was drum-dried to prepare octenyl succinic acid starch which had been subjected to low viscosity treatment.

Example  2

Except that 4% by weight of HCl (based on starch solids) was added during the acid treatment and reacted for 6 hours, and octenyl succinic acid corresponding to 3% by weight of the acid-treated solid content was used. Low - viscosity - treated octenyl succinate starch was prepared.

The 5% by weight suspension of the octenyl succinate-treated starch prepared in Examples 1 and 2 above was measured for maximum viscosity by RVA. As a control, the 5% by weight suspension of unacidated octenyl succinate starch (OSA usage: 3% by weight) was measured for its maximum viscosity by RVA. The measurement results are shown in Table 1 below.

Example  3 and Comparative Example  1 ~ 2: Manufacture of mayonnaise

The raw materials and the contents shown in Table 2 were compounded to prepare mayonnaise. The fat content of Comparative Example 1 was 50% lower than that of Comparative Example 1, while the fat content of Comparative Example 1 was 50% lower than that of Comparative Example 1, Octenyl succinic acid starch added. Mayonnaise is prepared by blending egg, purified water, and powder materials in a mixing bowl at low speed for 10 minutes or more, adding vinegar and soybean oil for 10 minutes or more, mixing the mixture in a blender (blade mixer) 4 < [deg.] ≫ C for at least 48 hours.

25 g of each prepared mayonnaise was squeezed into a U-shape using a cooking pod, and the degree of surface disintegration was relatively evaluated.

We evaluated the degree of preference for each of the mayonnaise prepared through the expert panel consisting of 10 women in their 20s and 30s and 10 men in their 20s and 30s. Very good: 5 points, strong: 4 points, average: 3 points, bad: 2 points, very bad: 1 point, and viscous [very strong: 3 points, weak: 2 points, very weak: 1 point].

The viscosity was measured by using RVA (Rapid Visco Analyzer) at 30 ° C and 160 rpm after weighing 25 g each of mayonnaise.

The emulsion stability was measured as follows. 15 g (F ₀ ) of each sample was weighed in a 50 ml falcon tube and stored in a 55 ° C oven for 4 days. Thereafter, the sample was centrifuged at 30 DEG C and 5000 rpm for 15 minutes by a centrifuge, and the separated supernatant was removed. After removing the supernatant, the weight (F ₁ ) of the precipitate was weighed, and the stability of mayonnaise emulsion was measured according to the following formula.

Emulsion stability (%) = (F ₁ / F ₀ ) x 100

The measurement and evaluation results are shown in Table 3 and FIG.

Example  4 and Comparative Example  3 to 4: Pound Cake  Produce

A pound cake was prepared by blending the raw materials and the contents shown in Table 4 below. Comparative Example 3 is according to the conventional pound cake mixing ratio, Comparative Example 4 is a 50% lower fat content than Comparative Example 3, Example 4 lowered the fat content by 50% compared to Comparative Example 3, It is. The pound cake was prepared using standard methods of confectionery.

Fatty system combination: 64 g low octenyl starch hydrolyzate starch of Example 1 + gum 3.2 g + emulsifier (glycerin fatty acid ester) 3.2 g + water 249.6 g

The appearance of the pound cake was visually evaluated, and the texture preference was evaluated through a panel consisting of 10 women in their 20s and 30s and 10 men in their 20s and 30s. [Very soft: 5 points, soft: 4 points, average: 3 points, hard: 2 points, very hard: 1 point]

The hardness was measured by cutting the sample into 10 mm x 10 mm x 30 mm using a texture analyzer (TA-XT2i Stable Micro Systems, UK) and pressing a 20 mm rounded cylinder at a pre-test speed of 2.0 mm / s and a test speed of 1.0 mm / And the applied force is expressed in g, which corresponds to the degree of weight (g) applied per unit area (cm ^{2 )} . The results of the measurement and evaluation are shown in Table 5 below.

Example  5 and Comparative Example  5 to 6: Muffin  Produce

Muffins were prepared by mixing the raw materials and the contents shown in Table 6 below. In Comparative Example 5, the fat content was reduced by 75% compared to Comparative Example 5. In Example 5, the fat content was lowered by 75% compared to Comparative Example 5, and the following combination was added as a fat-based system will be. Muffins were prepared using standard methods of confectionery production.

Combination of lipid system: 20 g low octenyl starch hydrolyzate starch of Example 1 + gum 3.2 g + emulsifier (glycerin fatty acid ester) 4.8 g

The appearance of the prepared muffins was visually evaluated, and the texture was evaluated by a sensory evaluation method. The hardness was measured by cutting the sample into 10 mm x 10 mm x 30 mm using a texture analyzer (TA-XT2i Stable Micro Systems, UK) and pressing a 20 mm rounded cylinder at a pre-test speed of 2.0 mm / s and a test speed of 1.0 mm / The applied force is expressed in g, which corresponds to the weight applied per unit area. The measurement and evaluation results are shown in Table 7 below.

Example  6 and Comparative Example  7: White cream  Manufacture of sauce

A white cream sauce was prepared by mixing the raw materials and the contents shown in Table 8 below. Comparative Example 7 is based on the conventional white cream sauce mixture ratio, Example 6 is the addition of the octenyl succinate-treated starch of Example 1 as the fat base system, which lowered the fat content by 50% compared to Comparative Example 7. The flour was weighed and mixed at low speed for 10 minutes. Fresh cream and milk were added and mixed at low speed for 1 minute. The suspension was heated to 90 캜 in a hot water bath and melted butter was added. The mixture was stirred constantly at 90 캜 for 20 minutes, .

For the prepared white sauce, a sensory test was conducted on the appearance, taste, flavor, texture and overall acceptability of a panel of experts (10 women in their 20s and 30s, 10 men in their 20s and 30s) 5 points, good: 4 points, average: 3 points, bad: 2 points, very bad: 1 point]. The evaluation scores are summed and then arithmetically averaged to be shown in Table 9 below.

Claims (18)

Wherein the carbohydrate-based fat base system is characterized by containing low-viscosity-treated octenyl succinate starch or octenyl succinate sodium starch. The carbohydrate-based lipid system according to claim 1, wherein the low-viscosity treatment is an enzyme treatment, an acid treatment, or an alpha treatment. The carbohydrate-based starch according to claim 1, wherein the starting starch is at least one selected from natural wheat starch, natural root starch, natural tuber starch, natural soybean starch, natural fruit starch, waxy-type starch and high amylose starch The regional system. The carbohydrate-based fat base system according to claim 1, wherein the substitution degree of octenyl succinic acid is 0.1 to 3% by weight based on 100% by weight of the starch. The method according to claim 1, wherein the octenyl succinate starch or octenyl succinate sodium starch treated with a low viscosity has a maximum viscosity of 100% on the RVA viscosity graph of the octenyl succinate starch or octenyl succinate starch not subjected to low viscosity Wherein the carbohydrate-based fat base system exhibits a maximum viscosity of 75% or less. The carbohydrate-based fat base system according to claim 1, wherein the octenyl succinate-treated starch or the sodium octenyl succinate-treated starch is 100 parts by weight based on 100 parts by weight of the whole. The carbohydrate-based fat base system according to claim 1, wherein 20 to 80 parts by weight of octenyl succinate-treated starch or sodium octenyl succinate-treated starch is treated with 100 parts by weight of the whole. The carbohydrate-based fat base system according to claim 7, further comprising a thickening agent. The carbohydrate fatty acid system according to claim 8, wherein the thickening agent is at least one selected from hydrocolloid, water-insoluble dietary fiber, water-soluble dietary fiber, starch, carrageenan, guar gum, xanthan gum and pectin. The carbohydrate-based fat base system according to claim 7, further comprising an emulsifier. 11. The composition of claim 10, wherein the emulsifier is selected from the group consisting of glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, sucrose isobutyl esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, Sterol, yucca extract, and a mixture thereof. The carbohydrate-based lipid system according to claim 1, which is in the form of a milk animal, a solid form or a semi-solid form. Treating the starch with a low viscosity; And esterifying the low viscosity starch with octenyl succinic acid or sodium octenyl succinate. 14. The method of claim 13, further comprising: treating the starch with an enzyme or an acid; Esterifying the low viscosity starch with octenyl succinic acid or sodium octenyl succinate; Neutralizing the result of the ester reaction, followed by purification and drying; and alpha -forming the resulting dried product into a suspension. 12. A semi-finished product for the manufacture of a food, characterized by comprising a carbohydrate-based fatty acid system according to any one of claims 1 to 12. 16. The semi-finished product according to claim 15, which is a frozen raw material, a premix, an ice cream mix or a low-fat powder dressing. A finished food product characterized by containing a carbohydrate-based fatty acid system according to any one of claims 1 to 12. 18. The finished food product according to claim 17, which is a non-fermented or fermented confectionery product, a non-fermented or fermented bakery product, a non fermented or fermented milk product, a frozen dairy product, a sauce, a dressing, a mayonnaise, a retort food or an edible oil.

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