KR20160115195A

KR20160115195A - bakery product with canola gel

Info

Publication number: KR20160115195A
Application number: KR1020150042393A
Authority: KR
Inventors: 이수용; 배우성; 김현지; 장아름; 고상훈
Original assignee: 세종대학교산학협력단
Priority date: 2015-03-26
Filing date: 2015-03-26
Publication date: 2016-10-06
Also published as: KR101759502B1

Abstract

The present invention relates to a bakery product using highly unsaturated fatty acid-containing canola oil gel, for replacing highly saturated fatty acid-containing shortening, which is not desirable for the health. The bakery product using highly unsaturated fatty acid-containing canola oil gel exhibits effects in replacing the shortening when being applied to the bakery, and exhibits excellent dispersion and softness in comparison with the shortening.

Description

Bakery product using canola oil gel {bakery product with canola gel}

The present invention relates to a bakery product using canola oil gel, and more particularly, to a bakery product using 'high unsaturated fatty acid-containing canola oil gel' which can replace 'shortening containing high saturated fatty acid' which is not desirable for health.

As the economy grows, the bakery market is steadily growing, especially over the past five years, the domestic market has grown by over 50%.

Solid fat, such as shortening and butter, which is widely used as one of the main raw materials for bakery foods, is a material often used in bakery products for functions such as improving flavor, improving texture, and imparting stability. However, solid fats contain not only a large amount of fatty acids but also the possibility of trans fats, which can lead to diseases such as obesity and cardiovascular diseases during overdose.

In recent years, consumers have been largely aware of the adverse health effects of overfatting saturated fats throughout the food industry as well as consumers. Efforts are being made to reduce consumption of saturated fats and to increase consumption of unsaturated fats.

However, in the case of solid fat such as shortening, butter and the like, although it has the above-described health problems, it is still widely used in bakery products due to excellent processing ability such as processing convenience, storage stability, .

Therefore, it is necessary to develop a new material that can substitute for solid fat, which can exert processing aptitude like solid fat, but does not have health concern.

Korean Patent Laid-Open No. 10-2014-0013793 (published on Apr. 20, 2014) discloses a functional cookie and a method for producing the same. And a cookie containing an oligosaccharide are disclosed.

In JF Toro-Vazquez et al., &Quot; Thermal and Textural Properties of Organogels Developed by Candelilla Wax in Safflower Oil, J Am Oil Chem Soc, 2007 ", oil and candelilla wax were mixed to prepare an organogel Is described.

In the present invention, canola oil containing a large amount of unsaturated fat is used to prepare a solid fat which can replace shortening, butter, etc., and then the possibility of its use as a bakery product is explored and developed as a new bakery material do.

The present invention provides a bakery product which is prepared by adding canola oil to canola oil in a liquid state and adding canola oil gel prepared in solid form to candelilla wax.

Canola oil (canola oil) is a semi-dry vegetable oil extracted from the oilseed rape belonging to mustard. Is an unsaturated fatty acid having 22 carbon atoms and one double bond between the 13th carbon and the 14th carbon. It is free of foreign odor and has a clear flavor. It is mainly used for cooking such as frying, frying, stir-frying, and soaking. It is also used for making margarine, mayonnaise and salad dressing. However, since it is a liquid at room temperature, there is a problem that it is absorbed when added to wheat flour, so that it has not been applied to bakery products conventionally.

Candelilla wax is a wax extracted from the leaves of Candelilla trees in northern Mexico and the southwestern United States. It is obtained by collecting leaves of Candelilla and then refining. It is light yellow or yellowish brown mass and is hard and brittle. It is an opaque or semitransparent natural coating agent with a slight odor of dendrite and little taste. It is virtually insoluble in water, and is soluble and soluble in chloroform and toluene. 50% of hydrocarbons, 20 to 29% of high molecular weight esters, 7 to 9% of acids and 12 to 14% of resins. It is also used as a candy clotting agent, a polish for sugar-added confectionery, and also for gum.

In the present invention, candelilla wax is added to liquid canola oil to solidify canola oil in a gel form and then applied to a bakery product. Bakery products are generally referred to as 'products made from wheat flour', for example, cookies or bread.

The bakery product of the present invention may be a product using shortening, in particular, because it can be used in place of shortening. The present invention has been developed to replace solid fats containing a large amount of saturated fatty acids. Shortening is a typical solid fat used in bakery products such as cookies or breads.

On the other hand, the canola oil gel of the present invention is preferably prepared by adding candelilla wax to canola oil, which is preferably in a liquid state, and then heating and mixing the candelilla wax until the candelilla wax is melted; And (b) solidifying the canola oil by allowing the mixture to stand at room temperature after the mixing. Preferably, the canola oil gel is prepared by adding candelilla wax to canola oil in an amount of 3 to 6 wt% based on the weight of canola oil.

In the present invention, a process for solidifying liquid oil was established using canola oil, which is a representative vegetable oil containing a large amount of unsaturated fat, and candelilla wax, which is a natural additive. The solidified canola oil gel is used as a bakery product , The effect of substituting for shortening was exhibited, and the spreadability and the softness were superior to the shortening.

Therefore, when a bakery product such as a cookie is manufactured using the canola oil gel developed in the present invention, it can satisfy the demand of a health-oriented consumer and contribute greatly to the consumption of a bare curry product.

1 is a photograph showing the solid state of the canola oil gel prepared in the present invention.
2 is a photograph of a canola-gel-containing cookie prepared in the present invention.
3 is a photograph of a cake containing canola oil gel prepared in the present invention.

In the present invention, canolila oil, which is a liquid, is prepared as a solid gel using a natural material, candelilla wax, instead of a chemical treatment method in order to substitute for a shortening containing a large amount of saturated fatty acid, and applied to a bakery product, And machinability were evaluated.

When the shortening was replaced by canola oil gel, the saturated fat content was about 7% and the unsaturated fat content was about 93% And showed excellent fatty acid composition.

On the other hand, in the case of the cookies prepared by replacing the shortening with the canola oil gel, it was observed that the diameter increased, the height decreased, and the positive effect was exhibited in the spreadability. As a result of analysis of texture characteristics of cookies, it was confirmed that cookies with a more soft texture can be produced when using canola oil gel. In addition, it was confirmed that the cake was successfully prepared by replacing the shortening with canola oil gel, and it was possible to manufacture a cake product with improved bulk characteristics.

As a result, in the present invention, a process for preparing a gel-type solidified fat composition using canola oil and candelilla wax was established, and it was utilized as a substitute material for a solid fat containing a large amount of saturated fatty acid, And the development of bakery products that can escape the worry of trans fatty acids. Through this, the bakery product of the present invention is expected to satisfy the demand of health-oriented consumers, and it was expected that it would promote consumption.

Hereinafter, the present invention will be described in more detail with reference to the following Examples and Experimental Examples. However, the scope of the present invention is not limited to the following embodiments and experimental examples, and includes modifications of equivalent technical ideas.

[ Manufacturing example One: Canola oil Gel ( canola oil come ) Produce]

3% or 6% (based on the weight of canola oil) of candelilla wax was added to canola oil which was in a liquid state at room temperature, and then mixed at 160 DEG C for 10 minutes until the candelilla wax was completely dissolved. The canola oil was then solidified by allowing it to stand at room temperature for 3 hours. As shown in Fig. 1, it was confirmed that canola oil was solidified. Fig. 1 is a photograph showing the state of the solidified canola oil gel of the present invention. Fig.

[Example 1: Production of cookies using canola oil gel]

In this embodiment, the cookie was produced using the "American Association of Cereal Chemists Approved Method (AACC 10-52)". First, 126 g of 3% canola oil gel (Example 1-1) or 6% canola oil gel (Example 1-2) of Preparation Example 1 was added to 252 g of sugar, 4.2 g of baking powder and 12.6 g of skim milk powder Mix for 3 minutes to cream. At this time, the control was prepared by adding 126 g of shortening instead of canola oil gel.

Then, 112.8 g of the cream, 12 g of 0.95 M sodium bicarbonate, 6 g of 1.52 M sodium chloride and 8.1 g of water were mixed for 3 minutes, 120 g of wheat flour was added, I made cookie dough by mixing for a minute.

The finished cookie dough was stretched to a thickness of 1 cm and formed into a uniform shape using a cookie cutter having a diameter of 6 cm, baked in an oven at 205 ° C for 10 minutes, and cooled to room temperature. 2 is a photograph of a cookie manufactured through the above process.

[ Experimental Example One: Canola oil Measurement of Fatty Acid Composition of Gel-Containing Cookies]

The fatty acid composition of the canola-gel-containing cookies prepared in Example 1 was measured. The fat composition of cookies made with shortening and canola oil gels was analyzed by gas chromatography.

As a result of the experiment, as shown in Table 1, the content of saturated and unsaturated fatty acids in the cookies prepared using the control, shortening was 52.2% and 47.8%, respectively, and it was found to contain a large amount of saturated fatty acids. However, in the case of the inventive cookies made with canola oil gel, the contents of saturated fatty acids and unsaturated fatty acids were about 7% and 93%, which contained a large amount of unsaturated fatty acids and contained very low levels of saturated fatty acids. That is, the saturated fat content of the control was decreased by about 87%.

Fatty acid composition of cookies containing canola oil gel % Control
(Shortening cookie) 3% canola oil gel cookie 6% canola oil gel cookies C12: 0 3.3 0.0 0.0 C14: 0 2.2 0.0 0.0 C16: 0 41.2 4.4 4.3 C16: 1 0.1 0.2 0.2 C18: 0 5.1 1.8 1.8 C18: 1 33.1 62.1 62.1 C18: 2 13.6 20.5 20.3 C18: 3 0.8 8.2 8.3 C20: 0 0.3 0.6 0.6 C20: 1 0.2 1.7 1.8 C22: 0 0.1 0.3 0.3 C24: 0 0.1 0.2 0.2 Saturated fatty acid 52.2 7.3 7.4 Unsaturated fatty acid 47.8 92.7 92.6

[ Experimental Example 2: Canola oil Confirmation of spreading properties of gel cookies]

In this experimental example, the spreading property of the inventive cookie (Example 1) prepared by replacing the shortening with canola oil gel was measured using the AACC (10-52) method.

As a result of measuring the diameter and height of the cookies, the diameter increased and the height decreased compared to the control. Therefore, the canola oil gel of the present invention was considered to have a positive influence on the spreadability of cookies as compared with shortening. Also, it was observed that as the content of candelilla wax increased, the diameter of the cookie produced increased and the height decreased.

In addition, texture properties of canola oil gel cookies were compared using 'texture analyzer'. As a result, the firmness was the hardest at 71.67 N, and the canola gel cookies were reduced by about 25% to 53.42 N . Therefore, it was confirmed that the texture of canola oil was more smooth than that of shortening.

Comparison of spreading characteristics of cookies Control
(Shortening Cookie) ¹⁾ 3% canola oil gel cookie ¹ ⁾ 6% canola oil gel cookie ¹⁾ Diameter (cm) 8.38 0.02 ^c 8.97 ± 0.03 ^b 9.12 ± 0.02 ^a Height (cm) 1.30 ± 0.00 ^a 1.20 ± 0.01 ^b 1.16 ± 0.01 ^c Spreadability ²⁾
(Spread factor) 6.45 + 0.02 ^c 7.49 + 0.06 ^b 7.87 ± 0.05 ^a Hardness (N) 71.67 ± 10.11 ^a 63.74 ± 8.83 ^b 53.42 + - 7.08 ^c 1) Numbers with different characters in the same row mean significantly different. p < 0.05)
2) spread factor = diameter / height. The higher the number, the larger the diameter, indicating that it is spreading well.

[ Example 2: Canola oil The gel Preparation of cake used]

In this embodiment, the cake was prepared using the "American Association of Cereal Chemists Approved Method (AACC 10-90)". First, 220 g of sugar was mixed with 3 g of the above Preparation Example 1, 100 g of non-gel (Example 2-1) or 6% canola oil gel (Example 2-2), and the mixture was mixed for 4 minutes to be creamed. At this time, the control was prepared by adding 100 g of shortening instead of canola oil gel. Thereafter, 200 g of wheat flour, 24 g of skim milk, 12 g of baking powder and 18 g of egg white powder were mixed for 3 minutes, then the mixture of the cream, 6 g of a 1.52 M sodium chloride solution and 250 g of water for 3 minutes , And the mixture was mixed for 1 minute and then mixed for 6 minutes to prepare a cake dough. Then, 425 g of dough was placed on a cake plate having a diameter of 20 cm to make it flat, then baked in a 170 ° C oven for 35 minutes and cooled to room temperature. 3 is a photograph of a cake containing canola oil gel prepared in the present invention.

[ Experimental Example 3: Canola oil The gel Analysis of characteristics of utilized cakes]

In this experiment, the volume characteristics of the cake prepared in Example 2 were measured using AACC (10-91).

As a result of the experiment, the volume of the control cake prepared by shortening was 8.8, while in the case of Example 2-1 or 2-2 cake using canola oil gel, the volume was measured as 9.2. Therefore, it was confirmed that when the shortening was replaced by using canola oil gel, it had a positive effect on the volume characteristics of the cake.

Comparison of Volume Characteristics of Cakes Control
(Shortening cake) 3% canola oil gel cake 6% canola oil gel cake Volume index ¹⁾ 8.8 9.2 9.2 1) The volume index is obtained by cutting the cake in half, placing a transparent plate with a scale on it, reading the scale corresponding to the cross section of the cake (left, center, and right of the cake) and adding the three scale values. The larger the scale value, the larger the cake volume.

Claims

Wherein the canola oil is prepared by adding a canola oil gel to a canola oil in a liquid form and adding a candelilla wax to the canola oil in a solid form.

The method according to claim 1,
The canola oil gel,
(A) adding cannellilla wax to canola oil in a liquid state and adding heat to the candelilla wax until the candelilla wax is completely melted; And (b) solidifying the canola oil by allowing the mixture to stand at room temperature after the mixing.

The method of claim 3,
The canola oil gel,
Wherein the candelilla wax is prepared by adding 3 to 6% by weight of canola oil to canola oil.

The method according to claim 1,
In the bakery product,
A bakery product characterized by using shortening.

The method according to claim 1,
In the bakery product,
A bakery product characterized by being cookie or bread.