KR20160133314A - Premix composition for preparing muffin with soft and wet taste and muffin prepared from the premix composition - Google Patents
Premix composition for preparing muffin with soft and wet taste and muffin prepared from the premix composition Download PDFInfo
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- KR20160133314A KR20160133314A KR1020150066257A KR20150066257A KR20160133314A KR 20160133314 A KR20160133314 A KR 20160133314A KR 1020150066257 A KR1020150066257 A KR 1020150066257A KR 20150066257 A KR20150066257 A KR 20150066257A KR 20160133314 A KR20160133314 A KR 20160133314A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
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- A21D13/0067—
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
Abstract
The present invention relates to a premix composition for preparing a muffin having a soft texture with improved quality, a process for producing the composition, and a muffin prepared by mixing the composition. The present invention relates to a muffin having a soft and moist texture, The activity is low and the content of the fermentable saccharide is decreased to increase the stability according to the microbial growth and provide a muffin having low calorie.
Description
The present invention relates to a premix composition for preparing a muffin having a soft and moist texture, a method for producing a muffin using the premix composition, a kneaded product for preparing a muffin prepared by mixing the composition, and a muffin prepared using the composition, The present invention provides a muffin which has a soft and moist texture, low water activity, low fermentable saccharide content, increased stability to microorganisms, and low calorie.
Muffins are bread made from baked dough based on eggs, sugar, flour, butter, yeast or baking powder. The name muffin is derived from 'mufflet' which means 'soft' in French. It is classified into English muffins and American muffins depending on flavor and materials, but largely fermented or not. American type muffins are made by putting dough containing a swelling agent such as baking powder into a cup cake shaped frame and baking the English type muffin by using yeast to ferment the dough and baking it in a round and flat double sided frame. In Korea, muffins generally refer to American muffins, while English muffins are called English muffins.
The muffins are usually prepared by loosening the butter to a creamy state, adding sugar and salt, mixing the egg, loosening the egg mixture, kneading the batter into a cup-shaped mold, baking in an oven . The muffins may be further prepared by adding ingredients such as chocolate, nuts, cheese or dried fruit. Depending on the presence or absence of the ingredients to be added, various kinds of muffins such as plain muffins, chocolate muffins, raisin muffins and cheese muffins may be used.
According to westernization of eating habits, muffins are consumed as one type of snack in Korea, and confectionery items are steadily being sold at mass production bakery and bakery specialty shops. In addition, with the popularization of low-cost ovens and home baking, they are sold as premixes that consumers can easily make and eat.
As the fat content is higher than other confectionery products due to the fat added to provide a soft texture to the muffins and to prevent aging, efforts to reduce the fat content in order to keep pace with the recent consumer trends favoring health- .
In addition, a large amount of sugar is added to the muffins to provide sweetness, flavor and color. Consumer awareness of low - calorie products with low sugar content is increasing as consumer awareness increases that obesity due to over - consumption of sugar causes various health problems such as hypertension and arteriosclerosis. Thus, in the food industry, various methods have been attempted to lower the sugar content while maintaining the diverse functional properties that fat provides for food applications. However, when sugar is replaced by a certain level or more, the quality of sugar is lower than that of conventional products, so that various characteristics can not be provided.
The present invention relates to a premix composition for preparing a muffin, which has a soft and moist texture by increasing the water holding power and which can solve the problem of stability due to microbial growth due to a relatively low water activity and a reduced content of fermentable saccharides, And a muffin prepared by using the premix composition for manufacturing a muffin.
The present invention relates to a composition for preparing a muffin which can reduce the amount of saccharides having high calories and which is low in calories, a method for producing the composition, a preparation for preparing a muffin prepared by mixing the composition, and a composition for preparing a muffin ≪ / RTI >
The present invention relates to a premix composition for producing a muffin having a soft and moist texture, a method for producing the composition, a kneaded product for preparing a muffin prepared by mixing the composition, and a muffin prepared using the composition.
Conventionally, in order to provide a mouthfeel specific to muffins, a large amount of sugar and butter is used, resulting in a high calorie content, an excessively strong sweet taste, and a deterioration in smooth texture and a crispy mouthfeel when the sugar is used in excess. Accordingly, the present invention can provide a food product which does not contain sugar or has a low content of sugar to lower the sweetness and calorie and can achieve a smooth texture, has a moisture-retaining ability and has a soft and moist texture, low water activity and reduced fermentable saccharide content A preparation method of the composition, a kneaded product for preparing a muffin prepared by mixing the composition, and a muffin manufactured using the composition.
The muffins according to the present invention preferably have a water content ranging from 28% to 32% and a water activity ranging from 0.85 to 0.90. The muffins according to the present invention exhibit moisture and water activity in the above-mentioned numerical range, thereby exhibiting excellent moisture retention, moist texture, and increased stability due to microbial growth.
The moisture refers to the water content contained in the food, and the moisture in the food is always fluctuating according to the surrounding environmental conditions, and is expressed by the water activity considering the relative humidity in the atmosphere. Water activity is a very important feature in food because it is associated with microbial growth and chemical, biological, or physical reactions in the food that alter the flavor, color, and flavor of the food. Therefore, water activity has more significance in food stability than total moisture content. The pure water vapor pressure to the water pressure that the food represents is the definition of water activity.
Water activity and food shelf life are related to microbial growth and chemical reaction rate. Microorganisms can no longer grow at the minimum water activity, and even if the number of microorganisms increases, the number of microorganisms is very small, so water activity is the most easily controllable microorganism. Depending on the type of microorganism, there is a considerable difference in sensitivity to water activity, and fungi and yeast are microorganisms that should pay attention to low water activity. Depending on the moisture or water activity in the food, it affects microbial alteration of food, enzyme activity and browning phenomenon, and in a certain range, these reactions tend to be proportional to water activity.
One embodiment of the present invention relates to a composition for preparing muffins comprising wheat flour, edible fats and saccharides, wherein the saccharide is a composition for making a muffin, including a psicose. The saccharide may be contained in an amount of 2-70 parts by weight, based on 100 parts by weight of the total solid content of the composition. The composition for preparing muffins may contain monosaccharide as a saccharide alone or may further include at least one saccharide selected from the group consisting of sugar, fructose, starch syrup, rare saccharide and high-sweetness sweetener in addition to cyclosporine.
The rare sugar includes various saccharides such as alos, tagatose, alos, altrose and the like. In the high-intensity sweetener, the high-intensity sweetener is selected from the group consisting of aspartame, acesulfame K, sodium cyclamate, saccharin sodium , Sucralose, stevia sweetener (steviolglycoside, enzyme-treated stevia), dicin, tau martin, tomatin, neotame, ribavidoside A, and monelin.
The composition for preparing a muffin of the present invention may contain 2 to 30 parts by weight of a saccharide as a saccharide based on 100 parts by weight of the total weight of the premix composition for preparing a muffin.
In the premix composition for producing a muffin of the present invention, the sugar may be at least one selected from the group consisting of white sugar, yellow sugar, brown sugar, and sugar substitute, preferably white sugar. The amount of sugar may be 3 to 40 parts by weight, preferably 10 to 30 parts by weight, based on 100 parts by weight of the premix composition for preparing a muffin of the present invention. The sugar content can be appropriately adjusted to take into account the mouthfeel and soft texture of the muffin sticking to the mouth.
Saikosu may be added in the form of a mixture with powdered, psicose syrup, or other saccharides. However, unlike powders, since syrup contains a large amount of water, since the dough is excessively cured, some of the sugar may be included in consideration of the physical properties of the dough.
The composition for the preparation of muffins according to the present invention, the sauces contained in the dough or the muffins may be a solution prepared by using a psicose powder such as a psicose powder having a purity of 90% or more as a powder, have. In addition, the above-mentioned cyclosaccharide may be a mixed saccharide containing cyclosaccharide alone or an additional saccharide. Examples of the saccharide saccharide may further include at least one selected from the group consisting of fructose, glucose, and oligosaccharide. The mixed sugar may contain 1 to 99.9 parts by weight of a viscose based on 100 parts by weight of the total solid content, and may further include one or more selected from the group consisting of fructose, glucose, and oligosaccharides.
Specific examples of the saccharide-containing mixed sugar include 2 to 55 parts by weight of psicose, 30 to 80 parts by weight of fructose, 2 to 60 parts by weight of glucose and 0 to 15 parts by weight of oligosaccharide based on 100 parts by weight of the total solid content of the mixed sugar And may not include oligosaccharides. Saikos, fructose and glucose are preferably both D-isomer.
Saikosu can be carried out by chemical synthesis, or by biological methods using a cyclic epimerase, preferably by a biological method. Thus, the above-mentioned psicose includes at least one selected from the group consisting of psicose epimerase, cells of the strain producing the enzyme, culture of the strain, lysate of the strain, and extracts of the lysate or the culture The composition for producing psicose may be one prepared by reacting with a fructose-containing raw material.
In one embodiment of the present invention, a method for producing a scikos according to a biological method includes a method of culturing a strain producing a < RTI ID = 0.0 > cytokine < / RTI > epimerizing enzyme or a recombinant strain into which a gene encoding a scikos epimerase has been introduced, The course epimerase can be produced by reacting with a fructose-containing raw material. The above-mentioned cyclic epimerase can be carried out as a solid phase reaction using a liquid phase reaction or an immobilized enzyme.
Alternatively, a strain producing a psicose epimerase or a recombinant strain into which a gene encoding Psicos epimerase has been introduced is obtained, and the culture of the strain, the culture of the strain, the lysate of the strain, and the lysate of the lysate or culture Extract of the present invention can be produced by reacting a composition for producing a scorch, which comprises at least one member selected from the group consisting of a fructose-containing raw material, and a fructose-containing raw material. In the case of producing the cytosine using the strains of the strains producing the Escherichia epimerase, the reaction can be carried out in the solid phase reaction using the liquid phase reaction or immobilized cells.
In a specific example of the present invention, as a strain producing a psicose epimerase, it may be a strain capable of producing a psicose epimerase at a high yield while having high stability. The recombinant strain may be a variety of host cells such as Escherichia coli, Bacillus sp., Salmonella sp., And Corynebacterium sp., Preferably, a strain of Corynebacterium, which is a GRAS strain. Corynebacterium It can be glutaricum.
In the case of using a recombinant strain, the gene encoding an enzyme derived from various strains can be used as a cytomegalic epimerase. For example, an enzyme derived from trifoneme primitia described in Korean Patent Publication No. 2014-0021974, Korean Patent Publication No. 2014-0080282 Or an enzyme derived from Clostridials dans according to Korean Patent No. 10-1318422, and may also be an enzyme derived from enciphered Halsen. In a specific example, the cytosine epimerase according to the present invention may be an enzyme derived from a clostridial synthase, for example, having the amino acid sequence of SEQ ID NO: 7, and the nucleic acid sequence of SEQ ID NO: 8 or SEQ ID NO: 9 . The nucleic acid sequence of SEQ ID NO: 8 is an E. coli optimized nucleic acid sequence and the SEQ ID NO: 9 is a nucleic acid sequence modified appropriately to Corynebacterium.
In the production of the recombinant strain according to an embodiment of the present invention, the expression of the enzyme may be regulated using a regulatory sequence located on the upper side of the nucleic acid sequence encoding the above-mentioned cyclic epimerase, and the regulatory sequence is essentially a transcription promoter And may further include ribosome binding regions and / or spacer sequences, and the like. The elements constituting the regulatory sequence may be directly linked or linked by including one or more linkers of the nucleic acid sequence having 1 to 100 bases, for example, 5 to 80 bases.
In one embodiment, the transcriptional promoter may be a nucleic acid molecule that expresses a nucleic acid sequence encoding a cyclic epimerase in a Corynebacterium sp. Strain, but may be a tac1, tac2, trc, or sod promoter. The sod promoter is derived from Corynebacterium glutaricum, and preferably comprises the nucleotide sequence of SEQ ID NO: 1 as a core region. The trc promoter is an Escherichia coli -derived promoter produced by a combination of the trp promoter and the lac UV5 promoter. The Tac1 promoter is an Escherichia coli-derived promoter, which is produced by a combination of the trp promoter and the lac UV5 promoter. The Tac2 promoter is an E. coli -based promoter, which is prepared by a combination of the trp promoter and the lac UV5 promoter, and is optimized by modifying the sequence of the Tac1 promoter.
The ribosome binding region and the spacer may be chemically linked directly or indirectly via a linker nucleic acid sequence in between. In an embodiment of the present invention, the ribosome binding region and the spacer sequence may include one oligonucleotide sequentially connected in 5 'to 3' order. The nucleotide sequences of the promoter sequence, the ribosome binding region and the spacer sequence according to an embodiment of the present invention are shown in Table 1 below. In Table 1, the underlined portions indicate the ribosome binding region, the spacer sequence, the linker sequence, and the like in the regulatory sequence.
number
gaaagga ttttttaccc atggctg tatacgaact cccagaactc gactacgcat acgac
gaaagga ttacaaa
It is preferable that the cyclic epimerase according to the present invention is excellent in enzyme activity and thermal stability. Accordingly, in the embodiment of the present invention, the combination of the transcriptional promoter or the regulatory sequence with the gene encoding the cyclic epimerase is important , The tac1, tac2, trc, and sod promoters used in the present invention can provide more than adequate titers of protein expression, and when the sod promoter is used, folding of the protein is robust, It is more preferable to obtain a result which is high.
The method of producing a psicos using a recombinant strain can be carried out according to the method described in Korean Patent Publication Nos. 2014-0021974, 2014-0080282 and Korean Patent No. 10-1318422, but is not particularly limited. In the above-mentioned method of producing a scicos, the concentration of fructose used as a substrate may be 40 to 75% (w / v), for example, 50 to 75% (w / v) have. When the concentration of fructose is lower than the above range, economical efficiency is lowered. When the concentration of fructose is higher than the above range, fructose is not dissolved well, so that the concentration of fructose is preferably within the above range. The fructose may be used in the form of a solution dissolved in a buffer solution or water (e.g., distilled water).
The premix composition for producing muffins according to the present invention includes wheat flour, saccharides and cooking oil.
The wheat flour may be at least one kind selected from the group consisting of gravitational powder, high-strength powder and flour powder, and preferably flour can be used. The premix for the production of muffins 100 parts by weight of the whole composition includes 20 to 60 parts by weight of wheat flour, preferably 30 to 50 parts by weight. If the wheat flour content is less than 20 parts by weight based on 100 parts by weight of the solid content of the premix composition for manufacturing a muffin, the structure of the product may not be formed and the volume may be lowered. If the flour content exceeds 60 parts by weight, excessive texture may be caused.
The edible oil included in the present invention may be selected from vegetable oil, animal oil, margarine, butter, shortening, and mixtures thereof, preferably selected from margarine, butter, shortening, and mixtures thereof. The vegetable oil may be at least one selected from the group consisting of palm oil, vegetable oil, soybean oil, palm oil, sunflower oil, sunflower oil, ester-exchanged oil and fractionated liquid oil of the oil, and the animal fat is composed of lard, , But the present invention is not limited thereto.
100 parts by weight of the premix composition for preparing a muffin of the present invention may contain 1 to 20 parts by weight, preferably 1 to 15 parts by weight, more preferably 3 to 10 parts by weight of an edible oil. If the amount of the edible oil is less than 1 part by weight, there may be a problem that aging of the product is increased and mouth-releasing property is decreased. If the amount is more than 20 parts by weight, uniform dispersion may be difficult.
In one embodiment of the present invention, the composition may be a premix composition for preparing a muffin comprising 20 to 60 parts by weight of wheat flour, 1 to 20 parts by weight of edible oil, and 2 to 70 parts by weight of saccharide, based on 100 parts by weight of the total solid content of the composition.
The composition for preparing muffins according to the present invention may further comprise various additional additives in addition to flour, edible fats and saccharides. Examples of the additive component include at least one member selected from the group consisting of an emulsifier, an indigestible dextrin, a skim milk powder, a protein powder, a vitamin, a mineral, a yeast, a gum, a swelling agent (sodium bicarbonate, sodium pyrophosphate, May be further included.
The composition for preparing muffins of the present invention may further comprise at least one selected from the group consisting of egg yolk powder, egg white powder and egg yolk powder, preferably egg yolk powder, egg yolk powder and egg yolk powder, 1 to 5 parts by weight.
The composition for preparing muffins according to the present invention may further comprise an emulsifier. The emulsifying agent can be used without limitation as long as it is conventionally used in a composition for preparing a muffin. Preferably, the emulsifying agent may be at least one selected from the group consisting of lecithin, glycerin fatty acid esters and sucrose fatty acid esters, but is not limited thereto. 100 parts by weight of the premix composition for preparing a muffin of the present invention may contain 0.1 to 5 parts by weight, preferably 0.3 to 3 parts by weight, of an emulsifier. If the content of the emulsifier is less than 0.1 parts by weight, sufficient emulsification may not be obtained, resulting in a deterioration of product quality with time. If the amount of the emulsifier is more than 5 parts by weight, there is a problem that a taste peculiar to the emulsifier appears.
The starch is not particularly limited as long as it is commonly used in a pre-mix composition for preparing a muffin. Preferably, the starch is at least one starch selected from the group consisting of tapioca starch, corn starch, waxy corn starch, potato starch, rice starch and waxy starch Modified starch of the starch, and indigestible dextrin, and the like. The starch may be included in an amount of 5 to 10 parts by weight, preferably 3 to 8 parts by weight based on 100 parts by weight of the premix composition for producing a muffin of the present invention. If the starch content is less than 1 part by weight, a soft texture may not be exhibited and a muffin may stick to the mouth. If the starch content is more than 10 parts by weight, the dough may be smeared and the molding may be hindered.
This modified starch means a chemical modification of the above starch, and is a modified starch different from the low-viscosity octenyl succinate starch or octenyl succinate sodium starch contained in the lipid system. Specifically, modified starch means oxidized starch, acetyl starch, ester starch, ether starch, enzyme treated starch, acid treated starch, crosslinked starch, crosslinked ester starch or crosslinked ether starch of starch derived from various grains or rootstocks.
The indigestible dextrin, for example, indigestible maltodextrin, is a type of dietary fiber, which can also help improve a smooth texture. An indigestible maltodextrin may be used. When the premix composition for preparing muffins of the present invention contains indigestible maltodextrin, the content of indigestible maltodextrin is preferably 1 to 5 parts by weight, and more preferably 1 to 3 parts by weight per 100 parts by weight of the premix composition for preparing a muffin.
The composition for preparing muffins of the present invention may be a powdery composition comprising essential ingredients and optionally further ingredient (s), or may be a kneaded product prepared by mixing these compositions directly or by adding water. When the premix composition for preparing a muffin of the present invention further comprises water, the content thereof may be preferably 10 to 30 parts by weight, more preferably 15 to 20 parts by weight, per 100 parts by weight of the total components excluding water.
There is no particular limitation on the preparation of the premix composition of the present invention, and the above components can be prepared by compounding them using commonly known premix equipment and conditions.
According to another aspect of the present invention, there is provided a semi-finished article for manufacturing a muffin comprising the premix composition.
The semi-finished product for making a muffin of the present invention may be in the form of a kneaded product, for example, and may be prepared by mixing and kneading a premix composition containing the above-described ingredients with a liquid medium (e.g., water, egg, edible oil, etc.).
According to another aspect of the present invention, there is provided a muffin produced by using the premix composition and a method for producing the muffin.
The muffins of the present invention include the steps of: providing a kneaded product comprising the premix composition; And a step of heating and cooking the kneaded product. The kneaded product may be provided by mixing the premix composition with a liquid medium (e.g., water, egg, etc.) and kneading it immediately, or alternatively, the semi-manufactured product may have already been prepared.
Any one of the premix composition, the semi-finished product for manufacturing a muffin, and the finished muffin product of the present invention may suitably include at least one of chocolate, nuts, cheese or dried fruit.
The present invention relates to a composition for preparing a muffin having a smooth texture with improved quality by replacing all or a part of saccharides such as sugar used in muffins with a sauces, a method for producing the composition, a dough for preparing a muffin Water, and muffins prepared using the composition. Also, the composition for preparing a muffin having a soft texture of the present invention, or a dough or a muffin prepared therefrom has a moist feeling, low calorie, Excellent effect is achieved.
1 is a view showing an example of an expression recombinant vector (pCES_sodCDPE) for producing a psicose syrup used in the present invention.
The present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the following examples.
Manufacturing example One: Saikos Produce
1-1: Saikos Production of production strains
The DPE gene (Gene bank: EDS06411.1) derived from Clostridium scindens ATCC 35704 was synthesized as modified polynucleotides by optimizing E. coli for the Escherichia coli To name it CDPE. The polynucleotide optimized for E. coli (SEQ ID NO: 2) and the sod promoter and T7 terminator obtained from the pET21a vector were obtained by PCR, respectively, and each template was linked with a template using the overlap PCR method The sequence of the polynucleotide including the sod promoter (SEQ ID NO: 1), the optimized CDPE sequence of SEQ ID NO: 8 and the T7-terminator was confirmed by cloning into pGEM T-easy vector through T-vector cloning.
The entire confirmed polynucleotide was inserted into the same restriction enzyme site of the expression vector pCES208 (J. Microbiol. Biotechnol., 18: 639-647, 2008) using restriction enzymes NotI and XbaI (NEB) to obtain a recombinant vector pCES208 / (PCES_sodCDPE) was prepared. A cleavage map of the prepared recombinant vector (pCES_sodCDPE) is shown in Fig.
The prepared recombinant vector (pCES_sodCDPE) plasmid was transformed into Corynebacterium glutaricum using electroporation. Colonies were selected and inoculated in 4 ml of LB medium (10 g / L of tryptone, 10 g / L of NaCl, 5 g / L of yeast extract) supplemented with kanamycin at a final concentration of 15 ug / And 250 rpm for about 16 hours. Then, 1 ml of the above culture was obtained and inoculated into 100 ml of LB medium containing 15 ug / ml kanamycin, and the culturing was continued for 16 hours or more. After lysis of cells cultured with Beadbeater, only supernatant is obtained, mixed with sample buffer 1: 1, and heated at 100 ° C for 5 minutes. The prepared sample was subjected to electrophoresis on a 12% SDS-PAGE gel (composition: running gel - 3.3 ml H2O, 4.0 ml 30% acrylamide, 2.5 ml 1.5 M Tris buffer (pH 8.8) 20 μl 10% SDS, 20 μl 10% APS, 2 μl TEMED) at 180 V for about 50 minutes at room temperature The protein expression was confirmed by electrophoresis. After the expression of CDPE was confirmed on SDS-PAGE gel, the His-tag purification was performed using Ni-NTA resin to determine the precise expression level. The expression (%) = (Purified protein (mg) / Total soluble protein )) * 100). The transformed Corynebacterium glutaricum prepared above produced 16.62 mg of total soluble protein and 1.74 mg of purified enzyme protein.
1-2: Saikos Manufacture of syrups
Cells were recovered by centrifugation in a strain culture in order to produce a scissors from fructose using the recombinant strain producing the scuche epimerase obtained in Production Example 1-1.
The cell suspension was then treated with 0.05% (w / v) of an emulsifier (M-1695) in a final volume at 35 ° C (± 5 ° C) for 60 minutes. After the completion of the reaction, the supernatant containing the emulsifier was removed using a centrifuge, and the cells were recovered.
For the preparation of the immobilized beads, the recovered cells were mixed with DW to a final cell concentration of 5% (w / v), mixed with 4% (w / v) alginic acid dissolved in water and 5% ) Were mixed at a ratio of 1: 1, and stored in a refrigerator at 4 ° C to remove bubbles generated during mixing. The mixture solution was injected through a Neddle (inner diameter: 0.20 to 0.30 mm) and formed into a droplet shape. The mixture was dropped by weight. The dropped mixed solution was dropped into a 100 mM calcium chloride (CaCl 2 ) To form spherical or elliptical beads (diameter 2.0 to 2.2 mm). The formed beads were soaked in a 100 mM calcium chloride solution and mixed evenly by a stirrer so as to be further cured.
After all of the mixed solution was injected, the beads were further cured while refrigerated for 4 to 6 hours, and then replaced with a fresh 100 mM calcium chloride solution, and cured in a refrigerated state for about 6 hours. The hardened beads were completely removed from the beads, and then water having a volume three times the bead volume was added thereto. The beads were then stirred for 10 minutes. This process was repeated three times to remove the calcium chloride solution. The washed beads were completely removed for manganese soaking, and then 40 brix (%) reaction substrate containing 10 mM manganese was added in a volume three times as large as the bead volume and stirred for 10 minutes. This treatment was repeated three times And the reaction substrate was replaced with a reaction substrate containing 10 mM manganese. The reaction substrate is adjusted to pH 6.8 ~ 7.2 with 3N NaOH. Depending on the type of product, liquid fructose or crystalline fructose can be the reaction substrate. The beads were replaced with a reaction substrate containing 10 mM manganese. The beads were transferred to the reaction tank and reacted at a reaction temperature of 50 ° C for about 30 to 60 minutes to complete the sorbing of beads with manganese and fructose. The diameter of the finished bead decreases to 1.6 ~ 1.8mm and the strength also increases. The substrate of the beads which had been soaked was removed and the immobilized reaction column was filled and used for the production of the viscose syrup.
≪ Immobilization column reaction conditions >
Reaction temperature: Internal temperature of column jacket 50 ℃
Substrate flow rate: 0.5 SV (space velocity L. h-1)
Reaction Substrate: Crystalline fructose 40brix, pH 6.8 to 7.2
Bead preparation: 2.5% (w / w) cells, 2% (w / w) alginic acid mixture and 10 mM Mn 2 + soaking
The immobilization reaction column was provided with a raw material containing 92% by weight of fructose when the raw material solution contained 75% of solid content and 100% by weight of total solid content, Respectively. That is, 25 (w / w)% of a mixture of glucose: fructose: sucrose: oligosaccharide = 6: 67: 25: 2 was obtained from the reaction solution in a weight ratio of glucose: fructose: cyose: oligosaccharide.
1-3: Saikos Preparation of powder
To remove impurities such as color and ion components, the psicose syrup obtained in Preparation Example 1-2 was subjected to ion-exchange per hour in a column packed with a cation exchange resin, an anion exchange resin, and a resin mixed with six cation and anion exchange resins The resin was passed through at a rate of twice the volume of the resin and desalted, and then separated into a high-purity scorch solution by chromatography packed with a calcium (Ca 2 + ) type ion exchange resin. The high-purity cicos syrup was concentrated to a concentration of 82 Bx, and the crystal was gradually cooled to a temperature of 10 ° C at a temperature of 35 ° C to become a supersaturated state. The mother liquor obtained in the crystallization step was centrifugally dehydrated to remove the mother liquor, and the crystal was washed with cooling water, followed by drying and recovering.
Example 1 to 4: Saikos Powdered muffin Produce
The ingredients and compositions shown in Table 2 below were mixed to prepare a dough for making a muffin. In Example 1-5, sugar and psicose powder (purity: 99%) were used, and the mixing ratio of the two saccharides was changed.
The mixing ratio of the powders, white sugar, sucrose, skim milk powder, dextrin, swelling agent, glucose, modified starch, refined salt, cellulose gum and vanilla flavor as the ingredients of the powders were mixed in the ranges shown in Table 2 and then mixed for 15 minutes . An edible oil (shortening, margarine, etc.) was further mixed with the powder mixture and mixed for 10 minutes to 30 minutes. These mixed raw materials were passed through about 10 mesh sieve, and mixed again, so that the mixing degree of edible oil could be kept constant.
100 parts by weight of the premix mixture thus prepared, 30 parts by weight of the whole egg, and 20 parts by weight of water and 15 parts by weight of edible oil were added to prepare a kneader for preparing muffins. Specifically, 30 parts by weight of whole egg and 20 parts by weight of water were added to a kneader for confectionery baking based on 100 parts by weight of the muffin premix composition, and then mixed with butter at a low speed (for example, 100 to 150 rpm) for 1 minute to prepare egg water Respectively. 100 parts by weight of the muffin premix composition and 15 parts by weight of edible oil were added to the egg product prepared in the above step and the mixture was stirred at a low speed (for example, 100 to 150 rpm) for 1 minute and an intermediate speed (for example, 200 to 300 rpm) Followed by mixing to complete the kneaded product.
The kneaded product thus prepared was poured into a paper-making muffin frame. At this time, the amount of the dough was about 70% of the muffin frame. The baked dough was baked in a preheated oven to prepare muffins. The oven temperature was 190 ° C in the upper flask and 170 ° C in the lower flask and 30 minutes in the baking time.
In Table 2 below, the swelling agent is a mixture of sodium bicarbonate, sodium acid pyrophosphate, and calcium monophosphate.
Comparative Example 1: Using sugar muffin Produce
In substantially the same manner as in Example 1, dough and muffins were prepared. However, in place of the mixture of the sugar and the psicose powder used in Example 1, 30 wt% of sugar was used in Comparative Example 1. The specific ingredients and composition used for the preparation of the dough are shown in Table 2.
Test Example One: Muffin Assessment of water and water activity
Moisture refers to the water content contained in the food, and the moisture in the food is always fluctuating according to the surrounding environmental conditions, and indicates the water activity considering the relative humidity in the atmosphere. Water activity is a very important feature in food because it is related to the chemical, biophysical, and physical reactions in foods that change microbial growth and flavor, color, and flavor of food.
The moisture and water activity of the muffins prepared in Examples 1 to 5 and Comparative Example 1 were evaluated in the following manner. Water activity is an intrinsic property of food, and equilibrium relative humidity is a property in an environment that equilibrates with food. Moisture content (%) in muffins was measured by using a moisture analyzer (Satoriuns, Germany) and weighed 2 g of the sample. Water activity was measured using a water activity meter (LG Electronics, Korea).
As shown in the results of Table 3, in the case of Examples 1 to 5, the water content was increased proportionally, but the water activity remained almost the same as the content of psicose was increased as compared with Comparative Example 1 using only sugar. Generally, the soft texture of the cake product is better as the moisture content is higher, but the higher moisture content also increases the water activity, and there is a possibility of microbial proliferation. However, the product according to the present invention exhibits an increase in moisture content, Is not a significant difference, it has the advantage of having a smooth texture and stability against microorganisms. These results show that the sauces-containing dough and muffins according to the present invention have better moisturizing effect than sugar and that the sauces have better results in promoting the soft feeling of muffins than sugar. Therefore, the product of Example 1-5 containing psicose exhibited superior results in moisturizing property and texture compared with Comparative Example 1 containing only sugar.
Test Example 2: Evaluation of hardness (softness)
The hardness of the muffins prepared in Examples 1 to 5 and Comparative Example 1 was measured by the following method to evaluate the degree of soft texture. The hardness of the sample was measured according to the following measurement conditions using a texture analyzer (TA-XT2i, Stable micro system). The hardness measurement was repeated five times, and the average value was shown in the following table.
The strength of a muffin was measured by measuring the force applied at the time of pressing, and the degree was expressed by the weight (g) per unit area. A high value of Hardness through the Texture Analyzer means that a lot of force is needed when pressing the muffin, which means it has a harder texture.
In Table 5, the hardness increase rate was calculated as (hardness after 2 days - hardness immediately after manufacture) / hardness x 100 immediately after manufacture
As shown in Table 5, the muffins of Comparative Example 1 using only sugar showed the highest hardness, and the hardness of the muffins gradually decreased and the degree of softness increased as the content of the cicos was increased in the products of the Examples. The results of measuring the hardness with time showed that the hardness of the muffins of Comparative Example 1 using only sugar increased with the lapse of time, The rate of increase was lower than that of Comparative Example 1, and the increase rate of hardness decreased as the content of cicos was increased. Therefore, the growth rate was to compare the degree of aging of the product after 2 days.
Test Example 3: Muffin Evaluation of chromaticity and brightness
Chrominities of muffins prepared in Examples 1 to 4 and muffins prepared in Comparative Example 1 (sugar only) were measured using a color difference meter (CM-3500d, Konica Minolta, Osaka, Japan). L value indicating lightness, a value indicating redness and b value indicating yellowness were measured. At this time, the L value of the color standard plate was 98.07, the a value was 0.63, and the b value was 0.47. The measured Crust chromaticity is shown in Table 6, and the Crumb brightness is shown in Table 7.
In the results of Examples 1 to 5 of Table 6 and Table 7, the higher the content of the cytochrome, the lower the L value, which means that the browning reaction by the heat occurs more rapidly, the a value is higher and the b value is also proportional , Which means that the same color is achieved quickly. Compared with the muffins containing only the sugar of Comparative Example 1 in the color of the baked muffins, the products containing the Saikos of Examples 1 to 5 can achieve the target color more quickly. The composition for preparing a muffin according to the present invention has a desired color quickly, which means that the baking time can be shortened and the moisture can be easily retained. Therefore, when the present invention is a muffin, the desired muffin hue is rapidly realized, shortening the baking time of the muffin, and thus improving the moisture retention of muffins.
Test Example 5: Muffin Sensory evaluation
In order to evaluate the sensory properties of the moist feeling, the usability, the flavor, the shape and the sweet taste of the muffins, the muffins of Examples 1-2 and Comparative Example 1 were placed in the mouth, the oral epidermis was uniformly stimulated for 20 seconds and spit out, After the mouth was washed with water at the end of the evaluation, the next sample was evaluated after 10 minutes passed, and the sensory elements were expressed on a 10-point box scale. The sensory evaluation staff consisted of 15 panelists trained on taste and flavor evaluation, and were rated on a 10-point scale. The evaluation criteria of the above items are as follows, and the results are shown in Table 8 below.
[Evaluation standard]
0 point for appearance, texture, taste, and overall taste preference, and 10 points for maximum value
Texture: Based on the soft and moist feeling, it is set to the lowest value 0 point and the maximum value 10
Appearance: set to minimum 0 point and maximum 10 point based on volume sense and overall muffin shape balance.
Taste: set to minimum 0 point and maximum 10 point
Overall preference: It is set to minimum 0 point and maximum 10 point by comprehensively judging appearance, texture and taste.
Taste preference
As shown in Table 8, the muffins using the psicose exhibited the same or better preference than the muffins of Comparative Example 1 in terms of appearance, soft texture and taste, Respectively.
<110> SAMYANG GENEX CORPORATION <120> Premix composition for preparing muffin with soft and wet taste and muffin prepared from the premix composition <130> DPP20151038KR <160> 9 <170> Kopatentin 1.71 <210> 1 <211> 356 <212> DNA <213> Artificial Sequence <220> The sod promoter (6) <400> 1 aagcgcctca tcagcggtaa ccatcacggg ttcgggtgcg aaaaaccatg ccataacagg 60 aatgttcctt tcgaaaattg aggaagcctt atgcccttca accctactta gctgccaatt 120 attccgggct tgtgacccgc tacccgataa ataggtcggc tgaaaaattt cgttgcaata 180 tcaacaaaaa ggcctatcat tgggaggtgt cgcaccaagt acttttgcga agcgccatct 240 gacggatttt caaaagatgt atatgctcgg tgcggaaacc tacgaaagga ttttttaccc 300 atggctgtat acgaactccc agaactcgac tacgcatacg acgaaaggat tacaaa 356 <210> 2 <211> 93 <212> DNA <213> Artificial Sequence <220> <223> The Tac1 promoter (4) <400> 2 tgacaattaa tcatcggctc gtatattgtg tggaattgtg agcggataac aatttcacac 60 aggaaacaga attcccgggg aaaggattac aaa 93 <210> 3 <211> 112 <212> DNA <213> Artificial Sequence <220> <223> The Tac2 promoter (4) <400> 3 tgacaattaa tcatccggct cgtataatgt taacaatttg tggaattgtg agcggacaca 60 caggaaacag accatggaat tcgagctcgg tacccgggga aaggattaca aa 112 <210> 4 <211> 30 <212> DNA <213> Artificial Sequence <220> The Trc promoter (1) <400> 4 tgacaattaa tcatcggcct cgtataatgt 30 <210> 5 <211> 7 <212> DNA <213> Artificial Sequence <220> <223> Ribosome binding region <400> 5 gaaagga 7 <210> 6 <211> 7 <212> DNA <213> Artificial Sequence <220> <223> Spacer sequence <400> 6 ttacaaa 7 <210> 7 <211> 289 <212> PRT <213> Artificial Sequence <220> <223> amino acid sequence of an enzyme protein originated from Clostridium scindens <400> 7 Met Lys His Gly Ile Tyr Tyr Ala Tyr Trp Glu Gln Glu Trp Ala Ala 1 5 10 15 Asp Tyr Lys Arg Tyr Val Glu Lys Ala Ala Lys Leu Gly Phe Asp Ile 20 25 30 Leu Glu Val Gly Ala Ala Pro Leu Pro Asp Tyr Ser Ala Gln Glu Val 35 40 45 Lys Glu Leu Lys Lys Cys Ala Asp Asp Asn Gly Ile Gln Leu Thr Ala 50 55 60 Gly Tyr Gly Pro Ala Phe Asn His Asn Met Gly Ser Ser Asp Pro Lys 65 70 75 80 Ile Arg Glu Glu Ala Leu Gln Trp Tyr Lys Arg Leu Phe Glu Val Met 85 90 95 Ala Gly Leu Asp Ile His Leu Ile Gly Gly Ala Leu Tyr Ser Tyr Trp 100 105 110 Pro Val Asp Phe Ala Thr Ala Asn Lys Glu Glu Asp Trp Lys His Ser 115 120 125 Val Glu Gly Met Gln Ile Leu Ala Pro Ile Ala Ser Gln Tyr Gly Ile 130 135 140 Asn Leu Gly Met Glu Val Leu Asn Arg Phe Glu Ser His Ile Leu Asn 145 150 155 160 Thr Ser Glu Glu Gly Val Lys Phe Val Thr Glu Val Gly Met Asp Asn 165 170 175 Val Lys Val Met Leu Asp Thr Phe His Met Asn Ile Glu Glu Ser Ser 180 185 190 Ile Gly Asp Ala Ile Arg His Ala Gly Lys Leu Leu Gly His Phe His 195 200 205 Thr Gly Glu Cys Asn Arg Met Val Pro Gly Lys Gly Arg Thr Pro Trp 210 215 220 Arg Glu Ile Gly Asp Ala Leu Arg Glu Ile Glu Tyr Asp Gly Thr Val 225 230 235 240 Val Met Glu Pro Phe Val Arg Met Gly Gly Gln Val Gly Ser Asp Ile 245 250 255 Lys Val Trp Arg Asp Ile Ser Lys Gly Ala Gly Glu Asp Arg Leu Asp 260 265 270 Glu Asp Ala Arg Arg Ala Val Glu Phe Gln Arg Tyr Met Leu Glu Trp 275 280 285 Lys <210> 8 <211> 870 <212> DNA <213> Artificial Sequence <220> Modified nucleic acid sequence (1) of the enzyme protein of SEQ ID NO: 7 <400> 8 atgaaacacg gtatctacta cgcgtactgg gaacaggaat gggcggcgga ctacaaacgt 60 tacgttgaaa aagcggcgaa actgggtttc gacatcctgg aagttggtgc ggcgccgctg 120 ccggactact ctgcgcagga agttaaagaa ctgaaaaaat gcgcggacga caacggtatc 180 cagctgaccg cgggttacgg tccggcgttc aaccacaaca tgggttcttc tgacccgaaa 240 atccgtgaag aagcgctgca gtggtacaaa cgtctgttcg aagttatggc gggtctggac 300 atccacctga tcggtggtgc gctgtactct tactggccgg ttgacttcgc gaccgcgaac 360 aaagaagaag actggaaaca ctctgttgaa ggtatgcaga tcctggcgcc gatcgcgtct 420 cagtacggta tcaacctggg tatggaagtt ctgaaccgtt tcgaatctca catcctgaac 480 acctctgaag aaggtgttaa attcgttacc gaagttggta tggacaacgt taaagttatg 540 ctggacacct tccacatgaa catcgaagaa tcttctatcg gtgacgcgat ccgtcacgcg 600 ggtaaactgc tgggtcactt ccacaccggt gaatgcaacc gtatggttcc gggtaaaggt 660 cgtaccccgt ggcgtgaaat cggtgacgcg ctgcgtgaaa tcgaatacga cggtaccgtt 720 gttatggaac cgttcgttcg tatgggtggt caggttggtt ctgacatcaa agtttggcgt 780 gacatctcta aaggtgcggg tgaagaccgt ctggacgaag acgcgcgtcg tgcggttgaa 840 ttccagcgtt acatgctgga atggaaataa 870 <210> 9 <211> 870 <212> DNA <213> Artificial Sequence <220> Modified nucleic acid sequence (2) of the enzyme protein of SEQ ID NO: 7 <400> 9 atgaagcacg gcatctacta cgcatactgg gagcaggagt gggcagcaga ctacaagcgc 60 tacgttgaga aggcagcaaa gctgggcttc gacatcctgg aggttggcgc agcaccactg 120 ccagactact ccgcacagga ggttaaggag ctgaagaagt gcgcagacga caacggcatc 180 cagctgaccg caggctacgg cccagcattc aaccacaaca tgggctcctc cgacccaaag 240 atccgcgagg aggcactgca gtggtacaag cgcctgttcg aggttatggc aggcctggac 300 atccacctga tcggcggcgc actgtactcc tactggccag ttgacttcgc aaccgcaaac 360 aaggaggagg actggaagca ctccgttgag ggcatgcaga tcctggcacc aatcgcatcc 420 cagtacggca tcaacctggg catggaggtt ctgaaccgct tcgagtccca catcctgaac 480 acctccgagg agggcgttaa gttcgttacc gaggttggca tggacaacgt taaggttatg 540 ctggacacct tccacatgaa catcgaggag tcctccatcg gcgacgcaat ccgccacgca 600 ggcaagctgc tgggccactt ccacaccggc gagtgcaacc gcatggttcc aggcaagggc 660 cgcaccccat ggcgcgagat cggcgacgca ctgcgcgaga tcgagtacga cggcaccgtt 720 gttatggagc cattcgttcg catgggcggc caggttggct ccgacatcaa ggtttggcgc 780 gacatctcca agggcgcagg cgaggaccgc ctggacgagg acgcacgccg cgcagttgag 840 ttccagcgct acatgctgga gtggaagtaa 870
Claims (18)
And at least one saccharide selected from the group consisting of sugar, fructose, starch syrup, rare saccharides and high-sweetness sweeteners.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20190070305A (en) * | 2017-12-12 | 2019-06-20 | 씨제이제일제당 (주) | A bakery-creamcheese filling composition comprising allulose and use thereof |
| KR20210030598A (en) | 2019-09-10 | 2021-03-18 | 주식회사 뉴베이커리 | Healthy Functional Muffins and Their Manufacturing Methods Using Vegetables and Our Wheat |
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| WO2022058754A1 (en) * | 2020-09-18 | 2022-03-24 | Tate & Lyle Ingredients Americas Llc | Sweetener syrups containing allulose |
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| JP2004512846A (en) * | 2000-11-10 | 2004-04-30 | シーバ アクチエボラグ | Refrigerated long shelf life liquid batter for making pancakes and waffles, and method of making the same |
| KR20120033281A (en) * | 2010-09-29 | 2012-04-06 | 마쓰다니가가꾸고오교가부시끼가이샤 | Bakery product having excellent texture and taste and method of producing the same |
| JP2014068620A (en) * | 2012-10-01 | 2014-04-21 | Matsutani Chem Ind Ltd | Food product blended with insoluble dietary fiber, and manufacturing method thereof |
| KR20140091085A (en) * | 2012-12-21 | 2014-07-21 | 주식회사 삼양제넥스 | A premix composition for preparing a muffin with low fat and high quality and a muffin prepared by using the same |
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| JP2004512846A (en) * | 2000-11-10 | 2004-04-30 | シーバ アクチエボラグ | Refrigerated long shelf life liquid batter for making pancakes and waffles, and method of making the same |
| KR20120033281A (en) * | 2010-09-29 | 2012-04-06 | 마쓰다니가가꾸고오교가부시끼가이샤 | Bakery product having excellent texture and taste and method of producing the same |
| JP2014068620A (en) * | 2012-10-01 | 2014-04-21 | Matsutani Chem Ind Ltd | Food product blended with insoluble dietary fiber, and manufacturing method thereof |
| KR20140091085A (en) * | 2012-12-21 | 2014-07-21 | 주식회사 삼양제넥스 | A premix composition for preparing a muffin with low fat and high quality and a muffin prepared by using the same |
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| KR20190070305A (en) * | 2017-12-12 | 2019-06-20 | 씨제이제일제당 (주) | A bakery-creamcheese filling composition comprising allulose and use thereof |
| KR20210030598A (en) | 2019-09-10 | 2021-03-18 | 주식회사 뉴베이커리 | Healthy Functional Muffins and Their Manufacturing Methods Using Vegetables and Our Wheat |
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