WO2010018935A2 - 식이섬유전분의 제조 및 드레싱/액상 식품으로의 유용성 - Google Patents
식이섬유전분의 제조 및 드레싱/액상 식품으로의 유용성 Download PDFInfo
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- WO2010018935A2 WO2010018935A2 PCT/KR2009/004046 KR2009004046W WO2010018935A2 WO 2010018935 A2 WO2010018935 A2 WO 2010018935A2 KR 2009004046 W KR2009004046 W KR 2009004046W WO 2010018935 A2 WO2010018935 A2 WO 2010018935A2
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- starch
- dietary fiber
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- dressing
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
Definitions
- the present invention is a low-fat dressing, French dressing to improve the emulsification stability by using a dietary fiber starch, which has increased the fiber content and emulsification stability and reduced particle size by high temperature heat treatment and ultrasonic treatment of the starch during crosslinking to be suitable for liquid food And foods such as mayonnaise compositions.
- These low-fat liquid foods are high in calories and cholesterol intake is preferred for those who are concerned about obesity or arteriosclerosis.
- Starch is the most abundant energy source on the planet, providing the energy needed for human life. On the other hand, obesity due to high-calorie food and beverage intake, and cause of adult disease, it is necessary to properly use the starch material through the regulation of excessive intake of energy supply.
- Starch is a rapidly digestible starch (RDS) that digests rapidly in the small intestine within 20 minutes after ingestion, a slowly digestible starch (SDS) that slowly but completely digests in the small intestine between 20 and 120 minutes, and is indigestible in the human small intestine.
- RDS rapidly digestible starch
- SDS slowly digestible starch
- RS Resistant starch; resistance starch
- RS is a starch or starch hydrolysate that is not digested and absorbed by the small intestine of the human body but is degraded by intestinal bacteria.
- RS1 which is not physically accessible to enzymes such as partially grained grains or seeds, RS2 with crystalline form B such as banana and potato starch, which is not luxury gelatin starch, and gelatinized starch as a result of food processing RS3 and chemically modified RS4 (Asp 1992, Englyst et al. 1992).
- RS3 and RS4 are resistance starches that can be prepared by physicochemical treatment, and research has been conducted to increase resistance and yield resistance starches using corn starch or wheat starch (Sievert, D., Pomeranz, Y. (1990) Cereal Chem., 67, 217-221; Woo, KS, Seib, PA (2002) .Cereal Chem., 79, 819-825; Leeman, AM, Karlsson, ME, Eliasson, AC, Bjorck, IME (2006) Carbohydrate Polymers, 65.
- Resistant starch is fermented by intestinal microorganisms in the large intestine to increase the production of short-chain fatty acids such as acetic acid, propionic acid and butyric acid, which is not only effective in inhibiting colon cancer.
- short-chain fatty acids such as acetic acid, propionic acid and butyric acid
- starch having high activity of dietary fiber with a total dietary fiber (TDF) of 50% or more of the resistance starch is intended to be used as a dietary fiber starch.
- the dietary fiber starch of corn or wheat which has been developed so far, has been applied to a variety of confectionary, bakery, and noodles, which are solid foods based on starch.
- There are no studies on the preparation of dietary fiber starch using conventional rice material but the grain size of rice fiber starch is remarkably small (1-3mm) to give a soft texture, and the starch particles have emulsifying function.
- Various applications are possible, such as improving the texture and lowering fat content using the emulsifying power of dietary fiber starch.
- Rice is divided into long species, neutral species and single grain species according to the length and shape of the grain.
- Long grains are long, thin, crumbly rice containing about 25% amylose.
- Short grains are round, short-grained rice with 17-20% amylose content. Since amylose absorbs less water than amylopectin, the elasticity, viscosity, gelatinization, aging, and shelf life of rice vary depending on amylose content.
- processing aptitude varies depending on the type of rice or amylose content, it may be used for different purposes depending on the type of food (Shin et al., Food and Cooking Science , 139 ⁇ 162p, 2001).
- the present inventors have promoted the present invention to improve the availability of rice starch, feed it as a raw material of the food and bio industries, promote rice consumption, and give functionality to rice starch to develop new functional materials of high value.
- Studies on domestic and imported rice starch with various amylose contents showed that high temperature heat treatment and ultrasonic treatment during crosslinking of rice starch increased dietary fiber content and emulsion stability and decreased starch particle size.
- the present invention has been completed in consideration of the fact that it is less influenced on texture and sensory properties when mixed with foods, and can be used in liquid foods such as dressings.
- the present invention provides a method for producing a rice fiber fiber starch, the dietary fiber content and emulsification stability is increased and the particle size is reduced by high temperature heat treatment and ultrasonic treatment of the rice starch during crosslinking.
- the present invention also provides a low calorie / low fat dressing and mayonnaise composition having high dietary fiber content and improved emulsion stability using the rice dietary fiber starch.
- increased fiber content or reduced particle size can provide dietary fiber starch suitable for use in liquid food, and low fat dressing, french dressing and the like having improved emulsion stability using such fiber starch
- Low calorie / low fat diet foods such as low fat mayonnaise can be prepared.
- Figure 1 shows the particle shape of the rice starch and dietary fiber starch by scanning electron microscope.
- A Dongjin No. 1 rice starch and dietary fiber starch
- B Thai rice starch and dietary fiber starch
- 1 Raw starch
- 2 Dietary fiber starch heat-treated at 50 ° C
- 3 Dietary heat-treated at 95 ° C for 2 minutes
- Fiber starch 4: acid treated dietary fiber starch
- Figure 2 shows the size distribution of the starch particles (native starch, cross-linked dietary fiber starch (RS4), sonication fiber treated starch (RS4 with sonication) during crosslinking, acid-treated dietary fiber starch (RS4 with acid hydrolysis))
- Figure 3 shows the viscosity and stability of the dressing prepared by adding a variety of dietary fiber starch.
- the present invention provides a method for producing rice fiber starch with increased fiber content and emulsification stability and reduced starch particle size by treating the rice starch with high temperature heat treatment and sonication during crosslinking.
- the dietary fiber starch refers to a starch having high activity of dietary fiber with a total dietary fiber content (TDF, total dietary fiber) of 50% or more.
- the method for preparing rice fiber starch using the rice starch of the present invention comprises the steps of: (a) distilling rice or dipping water to separate the starch; (b) heat treating the rice starch; (c) adding sodium sulfate (Na 2 SO 4 ) and a crosslinker to the rice starch; (d) sonicating after adjusting the pH; (e) reacting after sonication; (f) neutralizing by adding acid after the crosslinking reaction of the above step; And (g) washing and drying the starch sample of the step.
- starch may be used as a powder of grains, preferably rice starch may be used, and the same effect can be obtained by expanding the starch including corn starch.
- the rice starch used Dongjin No. 1 obtained from the Migok processing plant in Geumseong Agricultural Cooperative, Damyang-gun, Jeonnam, and the imported rice was used to obtain Thai rice.
- the concentration of starch separated in this step is used in 25 to 60%, preferably 40%.
- Starch concentration is set differently according to the type of starch, and high concentration of starch liquor tends to show high dietary fiber content within a range without difficulty of stirring.
- the starch is shaken at 80 to 95 ° C. for 1 to 10 minutes to conduct heat treatment. Preferably it is performed at 90-95 degreeC for 2 minutes. Short time heat treatment at high temperature transforms a portion of the starch particles into an amorphous structure so that a stable structure can be achieved without further volume increase and the degree of swelling can be controlled.
- the heat treated starch is crosslinked using a crosslinking agent.
- the crosslinking agent is based on 10% of sodium trimetaphosphate (STMP 99.0 to 99.9%) and sodium tripolyphosphate (STPP 0.1 to 1.0%) based on starch. Add. At this time, 10 to 12% of sodium sulfate is added to the starch dry weight in order to suppress starch gelatinization before the crosslinking agent is added to the starch solution.
- a base is added to bring the pH to 10-12, preferably pH 11.8, and subjected to sonication.
- the ultrasonic treatment is performed for 10 to 40 minutes, preferably 30 minutes.
- the sonication is a step for minimizing the size of the starch particles, and applied to the condition that the dietary fiber content is the highest on average.
- a general base may be used, and preferably NaOH is added.
- the reaction is preferably performed at 40 to 60 ° C. for 0.5 to 3 hours, and more preferably at 45 ° C. for 1 hour.
- acid is added to the starch solution and neutralized.
- a general acid may be used, and preferably, HCl is added.
- the neutralized starch solution was washed with water, dried to 5% or less of water, pulverized, and separated into 80 mesh to obtain rice fiber starch having increased fiber content and emulsification stability and reduced particle size.
- the present invention also provides a low calorie / low fat dressing and mayonnaise composition having high dietary fiber content and improved emulsion stability using the rice dietary fiber starch.
- the fat was provided by the manufacturing method of the conventional dressing and mayonnaise in part by replacing the rice fiber starch produced by the manufacturing method to reduce the size of the starch particles, high dietary fiber content and low fat dressing with improved emulsion stability And french dressing and mayonnaise compositions.
- the dressing and mayonnaise was prepared according to a conventional method, the amount of dietary fiber starch was added about 5 to 40% (w / w). Preferably, 9% dietary fiber starch was used in preparing the dressing and 40% dietary fiber starch was used in preparing the mayonnaise.
- the stability in the liquid food is higher as the layer separation of the mixed solution is made gradually, the better the storage stability is considered to be a suitable material for dressing production.
- the conventional dietary fiber starch has been applied only to solid foods of confectionery, bakery, and noodles.
- rice fiber fiber starch with enhanced stability can be prepared and applied to a variety of solid and liquid foods.
- Dongjin No. 1 obtained from the rice grain treatment plant of Geumseong Agricultural Cooperative, Damyang-gun, Jeonnam.
- the Dongjin No. 1 and the Thai rice was immersed in distilled water or starch was separated by alkali dipping.
- Moisture content was measured using a moisture measurement scale (HA-300, Precisa Instruments AG, Switzerland), protein was measured by micro-Kjeldahl method, lipid was Soxhlet method, and ash was directly incinerated at 550 ° C.
- Table 1 shows the results of measuring the general components of the separated rice starch.
- Moisture contents of Dongjin No. 1 starch and Thai rice starch were 12.3% and 13.7%, respectively, and ash content was less than 1%.
- the crude protein content of long grain (Indica type) was the short grain type of Thai rice starch (japonica type). Was higher than Dongjin No. 1 starch, and crude fat was higher in Dongjin No. 1 starch.
- Amylose content is related to the gelatinization temperature, crystallinity, aging, etc. of starch, water binding capacity, swelling power, etc. is related to starch particle activity.
- Amylose content was determined by modifying the method of Williams et al. (Williams, P.C., Kuzina, F.D. and Hlynka, I., Cereal Chem., 47, 411-420 (1970)). 0.5 N KOH was added to 20 mg of starch and dispersed. Diluted to 100 mL, 10 mL was taken in a 50 mL volumetric flask, and 5 mL of 0.1 N HCl and 0.5 mL of iodine solution were added thereto. Absorbance was measured at 680 nm and put into a standard curve to calculate amylose content.
- Solubility (%) dry weight of supernatant (g) ⁇ 100 / sample weight (g)
- Damaged starch was analyzed using a damaged starch assay kit (K-SDAM, Megazyme International Ireland Ltd., Ireland) according to the American Association of Cereal Chemistry (AACC) method. 100 mg of the sample was placed in a centrifuge tube, preheated, 1 mL of fungal ⁇ -amylase (50 U / mL) was added thereto, followed by reaction for 10 minutes in a 40 ° C. constant temperature water bath, and the reaction was stopped by adding 8.0 mL of 0.2% sulfuric acid. .
- K-SDAM Megazyme International Ireland Ltd., Ireland
- Damaged starch (%) absorbance of enzyme reaction solution ⁇ F / W ⁇ 8.1
- F 150 ( ⁇ g of glucose) / absorbance of glucose of 150 ⁇ g
- amylose content varies according to variety, and amylose content may affect physicochemical, gelatinization and aging characteristics of starch (Varavinit, S., Shobsngob, S., Varanyanond, W., Chinachoti, P , Naivikul, O. Starch, 55, 410-415 (2003)).
- Starch of Japonica type and Indica type is considered to have different starch structure because of different general components and physicochemical properties, and it is expected that there will be a difference in the degree of crosslinking in the preparation of dietary fiber starch.
- dietary fiber starch prepared from Dongjin No. 1 and Thai rice starch
- rice starch and dietary fiber starch particles were dispersed and plated with gold to be conductive, and then subjected to scanning electron microscopy (Scanning Electron Microscope, SEM, JEOL JSM-7500F, Japan) and magnified 2,000 times.
- both starches had round or angular polygonal particles when they were raw starches (A1, B1).
- the concentration of the rice starch was prepared at 40% (w / w) and heat-treated for 2 minutes in a 95 °C water bath. Water was added to the heat-treated starch so that the starch concentration was 35% so that the stirring was evenly performed. Short heat treatment at high temperature allows starch particles to have a stable structure due to partial gelatinization of the starch particles and increased the total dietary fiber content (Table 3).
- the starch mixture was reacted at 45 ° C. for 3 hours, neutralized to pH 6.0 with 1N HCl, washed four times with distilled water, centrifuged, dried at 40 ° C., ground and pulverized and passed through a 100 mesh sieve. Dietary fiber starch was prepared.
- the dietary fiber content of the rice dietary fiber starch of the present invention prepared in Example 3 was investigated. Experimental method was analyzed by AOAC method.
- phosphate buffer solution pH 6.0
- 0.1 mL of amylase heat stable ⁇ -amylase, Cat No. A-3306, Sigma
- 0.275N NaOH was added thereto and adjusted to pH 7.5.
- 0.1 mL (50 mg / mL phosphate buffer) of protease protease (protease, Cat No. P-3910, Sigma) was added thereto, and the reaction was performed for 30 minutes in a 60 ° C constant temperature shaker.
- 0.325M HCl was adjusted to pH 4.0-4.6, and 0.1 mL of amyloglucosidase (amyloglucosidase, Cat No. A-9913, Sigma) was added and the reaction was continued at 60 ° C. for 30 minutes.
- ethanol was added to the total alcohol concentration to 80%, and left for at least 1 hour, and then filtered through a crucible (2G3, IWAKI) containing celite, which was previously dried and weighed.
- the samples in the crucible were washed in the order of 95%, 78% ethanol and acetone, and the insoluble residue was dried in an oven at 105 ⁇ 0.1 ° C for 16 hours, and then weighed to calculate the content of dietary fiber based on the difference in the weight of the crucible before and after filtration. It was.
- the content of dietary fiber was 43.61% of dietary fiber starch without ultrasonic treatment, and that of dietary fiber starch prepared after sonication was 63.61 ⁇ 61.96%, which was 1.4. Increased 1.5-fold.
- the sonication was performed after adding starch and crosslinking agent to adjust the pH to 11.8. During the sonication, the content of dietary fiber was increased because starch and crosslinking agent were uniformly dispersed and crosslinking reaction occurred efficiently.
- particle size analyzer (BT-9300S, Dandong BAITE Instruments Ltd., China) was used. The sample was dispersed in water and treated after ultrasonication for 1 minute.
- FIG. 2 shows particle size distributions of raw starch and dietary fiber starch prepared after sonication.
- the particle size of raw starch was distributed in the range of 1 ⁇ 10 ⁇ m, but the particle size of dietary fiber starch prepared by phosphate crosslinking showed the main distribution in the area of larger particle size (10 ⁇ 100 ⁇ m) than raw starch.
- the particle size of the dietary fiber starch prepared after sonication was mostly reduced, showing a particle size distribution of 1 to 10 ⁇ m.
- Dressing was prepared using dietary fiber starch prepared by high temperature heat treatment and sonication as in the above example, and the viscosity and storage stability were measured.
- Fat-free low calorie dressing was prepared by mixing and homogenizing 20 mL of vinegar, 3.5 g of dietary fiber starch, 5 g of sugar, and 10 mL of 0.6% gum solution.
- the viscosity of the dressing was measured at spindle number 2 (12 rpm) using a Brookfield viscometer, and the stability of the dressing was measured to the extent of separation during storage for one month.
- the separation rate was expressed as a percentage of the volume of the supernatant of the separated dressing and the total volume of the dressing.
- the black xanthan gum used for dressing production was alginate, gellan gum, guar gum, gum arabic, carrageenan, cellulose gum and the like.
- a dressing was prepared by adding each of the dietary fiber starches prepared from corn starch, potato starch, glutinous rice starch, and wheat starch, and the stability thereof was measured, and the high temperature heat treatment and ultrasonic treatment of rice fiber starch were added. It was compared with the prepared dressing .
- the dressings added with dietary fiber starch made from corn starch were separated first after 1 week and showed about 80% separation rate. After the week it was separated by about 40-50%.
- dressings containing dietary fiber starch made from small rice starch and glutinous rice starch were very slowly separated and separated only about 10% after 4 weeks.
- Dietary fiber starch made from potato starch can increase the viscosity of dressing, but it is not stable, and dietary fiber starch made from rice starch is highly suitable for manufacturing dressing because it has high storage stability and dressing viscosity. (Fig. 3).
- Dressing was prepared using dietary fiber starch prepared by high temperature heat treatment and sonication as in the above example, and the emulsion stability was measured.
- French dressing was prepared by adding 40% fat, 40% vinegar, and 10% dietary fiber starch to mix the ingredients well. When the French dressing was shaken and left to stand, the oil and starch layers were separated into two layers. The stability of the dressing was measured after shaking for 10 times and standing for 4 days to measure the degree of separation of the oil and starch layers. The stability of the dressing was calculated using the following formula to maintain the oil separation.
- Table 5 shows the results of measuring the amount of oil and fat separated from the starch layer after preparing the French dressing by adding dietary fiber starch prepared from starch separated from corn, wheat and rice, shaking and mixing.
- the stability of French dressing was the worst when dietary fiber starch made from corn and wheat starch was added.
- wheat starch the oil-separation rate was higher than that of corn for the first 10 minutes, and after 4 hours, it was the same as corn, because a large part of the wheat starch first sank and then smaller particles.
- Rice fiber starch prepared by a combination of high temperature heat treatment and sonication in the crosslinking step gave better dressing stability than corn or wheat starch.
- Table 5 the dietary fiber starch prepared from rice starch was found to gradually separate the starch layer and the fats and oils. Dietary fiber starch with double sonication seems to have more oil separation than rice fiber starch without sonication, but this means that the particles smaller by sonication do not sink and are dispersed in the oil and fat layer. Because the boundary of the floor came down to the lower part.
- the stability of the dressing was greatly influenced by the size of the starch particles, and it was found that the rice fiber starch was more effective to increase the stability of the dressing than the other types of starch. In particular, smaller particles by sonication could further increase the stability of the dressing.
- the added dietary fiber starch (10%, w / w) was a dietary fiber starch heat treated and sonicated, and 0.9% xanthan gum was used as the gum solution.Alginic acid, gellan gum, guar gum, arabic gum, carrageenan , Cellulose gum and the like can be used.
- Table 7 shows the result of preparing mayonnaise added with dietary fiber starch prepared by sonication from rice starch and comparing the viscosity with the control group using rheometer. After measuring six times the viscosity of each sample, the average value was calculated.
- the measurement conditions were as follows: Press / Traction, Press; Mode, 20; Dia of probe, 25 mm; Sample size, ⁇ 30 ⁇ 15 mm; Load cell, 2.0 kg; Table speed, 60.0 mm / min.
- the viscosity of mayonnaise was 1.48-1.57 ⁇ 10 5 , and there was no difference between the samples, and it was found that the addition of dietary fiber starch did not affect the viscosity of mayonnaise.
- the stability of mayonnaise was stored for 7 days in a 45 ° C thermostat in mayonnaise in a microtube, centrifuged for 15 minutes at 8,000 rpm and then the ratio of fat was calculated by the following equation.
- Table 8 shows the results of measuring the stability of mayonnaise added with dietary fiber starch.
- the stability of mayonnaise was measured by the ratio of the fats and oils added to mayonnaise and the fats and oils separated from mayonnaise with dietary fiber starch. In the control mayonnaise without dietary fiber starch, the fats and fats were separated by 37.3%, but in the mayonnaise with dietary fiber starch, the fat and oil separation rate was reduced to 17.6%.
- the dietary fiber starch was added to mayonnaise, the stability of the emulsion was greatly improved without changing physical properties such as viscosity.
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Abstract
Description
전분종류 | 수분(%) | 조단백(%) | 조지방(%) | 회분 (%) |
동진 1호쌀 전분 | 12.26±0.11 | 0.16 | 0.17 | 0.11±0.03 |
태국산쌀 전분 | 13.65±0.64 | 0.64 | 0.04 | 0.07±0.02 |
전분종류 | 아밀로오스함량(%) | 물 결합력(%) | 손상전분함량(%) | 팽윤력 | 용해도 | ||
30℃ | 80℃ | 30℃ | 80℃ | ||||
동진 1호쌀 전분 | 15.42 | 119.7±2.9 | 5.6±0.6 | 2.6±0.0 | 15.0±1.0 | 0.9±0.0 | 7.7±0.7 |
태국산쌀 전분 | 36.76 | 124.2±0.8 | 1.5±0.1 | 2.5±0.1 | 13.6±0.7 | 0.7±0.2 | 10.3±0.4 |
전분종류 | 열 처리 시간 (분) | 식이섬유 함량 (%) |
동진1호 쌀 전분 | 0 | 24.12±2.48 |
2 | 30.40±2.50 | |
태국산 쌀 전분 | 0 | 20.95±1.03 |
2 | 23.56±2.91 |
초음파 처리 시간(분) | 식이섬유 함량(%) |
0 | 43.61±6.29 |
20 | 63.61±0.07 |
30 | 61.96±5.34 |
프렌치드레싱의 종류 | 저장 기간 (시간) | |||
0.17 | 4 | 24 | 96 | |
옥수수 식이섬유전분으로제조한 프렌치드레싱 | 79.76 | 79.76 | 79.76 | 79.76 |
밀 식이섬유전분으로제조한 프렌치드레싱 | 86.90 | 79.76 | 79.76 | 79.76 |
초음파처리된쌀 식이섬유전분으로제조한 프렌치드레싱 | 40.48 | 61.90 | 66.67 | 66.67 |
구성성분 | 대조군 마요네즈 (%) | 식이섬유전분 첨가 마요네즈(%) |
콩기름 | 80 | 40 |
난황 | 8 | 8 |
지방 대체물1) | 0 | 40 |
식초 | 8 | 8 |
겨자 | 1 | 1 |
소금 | 2 | 2 |
설탕 | 1 | 1 |
마요네즈 종류 | 점도 (DyneS/cm2) |
대조군 마요네즈 | 1.57×105±9528 |
초음파처리된 식이섬유전분으로제조한 마요네즈 | 1.54×105±8175 |
식이섬유전분 | 안정성 (%) |
대조군 | 37.31±1.18a |
초음파처리된 식이섬유전분 | 17.62±0.92b |
Claims (10)
- (a) 쌀을 증류수 또는 알칼리 침지하여 전분을 분리하는 단계;(b) 분리된 쌀 전분을 고온에서 단시간 열 처리하는 단계;(c) 쌀 전분에 황산나트륨(Na2SO4)과 가교결합제를 첨가하는 단계;(d) 상기 (c) 단계의 전분에 염기를 첨가하여 pH를 조정한 후, 초음파 처리하는 단계;(e) 초음파 처리 후 반응시키는 단계;(f) 상기 (e) 단계에서의 가교결합 반응 후 산을 첨가하여 중화시키는 단계;(g) 상기 (f) 단계의 전분 시료를 수세하여 건조시키는 단계;를 포함하는 것을 특징으로 하는 식이섬유전분의 제조방법.
- 제 1항에 있어서,상기 (b) 단계에서 전분농도가 25 내지 60%가 되도록 물을 첨가하고, 고온 열처리는 85℃ 내지 95℃에서 2 내지 10분간 처리하는 것을 특징으로 하는 식이섬유전분의 제조방법.
- 제1항에 있어서,상기 (c) 단계에서 상기 가교결합제는 소디움 트리메타포스페이트와 소디움 트리폴리포스페이트의 혼합물을 전분중량에 대하여 10 내지 12% 첨가하고, 상기 황산나트륨은 전분 중량에 대하여 10% 첨가하는 것을 특징으로 하는 식이섬유전분의 제조방법.
- 제1항에 있어서,상기 초음파 처리는 10 내지 40분간 처리하는 것을 특징으로 하는 식이섬유전분의 제조방법.
- 제1항에 있어서,상기 초음파 처리에 의한 식이섬유의 함량은 60 내지 65%인 것을 특징으로 하는 식이섬유전분의 제조방법.
- 제1항에 있어서,상기 초음파 처리에 의한 식이섬유전분의 입자크기가 1~10μm인 것을 특징으로 하는 식이섬유전분의 제조방법.
- 드레싱 조성물에 있어서,제1항 내지 제6항의 방법에 의해 제조된 식이섬유전분을 첨가하여 제조된 것을 특징으로 하는 유화 안정성이 개선된 드레싱 조성물.
- 프렌치 드레싱 조성물에 있어서,제1항 내지 제6항의 방법에 의해 제조된 식이섬유전분을 첨가하여 제조된 것을 특징으로 하는 유화 안정성이 개선된 프렌치 드레싱 조성물.
- 마요네즈 조성물에 있어서,제1항 내지 제6항의 방법에 의해 제조된 식이섬유전분을 첨가하여 제조된 것을 특징으로 하는 유화 안정성이 개선된 마요네즈 조성물.
- 제 1항에 있어서,a) 단계의 쌀은 밀가루로 대체하여 물을 0.5~0.8배 첨가하여 반죽(dough)을 만드는 단계 ; 세척기로 녹말을 분리한 다음 글루텐을 얻는 단계를 포함하는 것을 특징으로 하는 식이섬유 전분의 제조방법.
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CN2009801312968A CN102123610A (zh) | 2008-08-12 | 2009-07-22 | 膳食纤维淀粉的制造及其作为调味品/液态食品的用途 |
EP09806797A EP2311325A4 (en) | 2008-08-12 | 2009-07-22 | MANUFACTURE OF EDIBLE FIBER STARCH AND UTILITY THEREOF AS SAUCE FOR SALAD / LIQUID FOOD |
US13/056,146 US20110129579A1 (en) | 2008-08-12 | 2009-07-22 | Preparation of fibrous fiber and availability of it in the dressing/liquid food |
JP2011522895A JP2012503974A (ja) | 2008-08-12 | 2009-07-22 | 食物繊維澱粉の製造及びドレッシング/液状食品としての有用性 |
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KR1020080078784A KR20100020128A (ko) | 2008-08-12 | 2008-08-12 | 식이섬유전분의 제조 및 드레싱/액상 식품으로의 유용성 |
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EP (1) | EP2311325A4 (ko) |
JP (1) | JP2012503974A (ko) |
KR (1) | KR20100020128A (ko) |
CN (1) | CN102123610A (ko) |
WO (1) | WO2010018935A2 (ko) |
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KR101426805B1 (ko) * | 2012-12-28 | 2014-08-05 | 대상 주식회사 | 가공성이 향상된 난소화성 전분 및 이의 제조방법 |
JP5739939B2 (ja) * | 2013-06-25 | 2015-06-24 | 食協株式会社 | 乳化ドレッシング |
CN103936869B (zh) * | 2014-05-05 | 2016-04-13 | 江南大学 | 一种从甜型黄酒酒糟中提取慢消化淀粉的方法 |
JP6633368B2 (ja) * | 2015-11-30 | 2020-01-22 | キユーピー株式会社 | 酸性液状調味料 |
LT3728334T (lt) * | 2017-12-20 | 2023-12-27 | Roquette Freres | Termiškai modifikuoto krakmolo ruošimo būdas |
CN110367446A (zh) * | 2019-06-11 | 2019-10-25 | 广东省农业科学院蚕业与农产品加工研究所 | 一种提高米饭中抗性淀粉含量的方法 |
CN117426491A (zh) * | 2023-12-18 | 2024-01-23 | 杭州丘比食品有限公司 | 容器装馅料 |
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- 2009-07-22 EP EP09806797A patent/EP2311325A4/en not_active Withdrawn
- 2009-07-22 US US13/056,146 patent/US20110129579A1/en not_active Abandoned
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Also Published As
Publication number | Publication date |
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EP2311325A2 (en) | 2011-04-20 |
WO2010018935A3 (ko) | 2010-05-06 |
KR20100020128A (ko) | 2010-02-22 |
JP2012503974A (ja) | 2012-02-16 |
US20110129579A1 (en) | 2011-06-02 |
CN102123610A (zh) | 2011-07-13 |
EP2311325A4 (en) | 2012-10-03 |
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