KR20210052668A - Fat composition for food comprising enzyme and method for preparing the same - Google Patents

Abstract

The present invention relates to an edible oil and fat composition containing an enzyme and a method for preparing the same and, more specifically, to an oil and fat composition which is effective in inhibiting aging of baked goods manufactured using the same, and also improving the quality, as a double emulsification (O/W/O) type oil and fat composition comprising an edible oil and fat, an emulsifier, water, and an amylase enzyme, and to a method for preparing the same.

Description

Fat composition for food comprising enzyme and method for preparing the same}

The present invention relates to an edible fat or oil composition containing an enzyme and a method for producing the same, and more particularly, as a double emulsified (O/W/O) type fat or oil composition comprising an edible fat, emulsifier, water and amylase enzyme, It is effective in suppressing the aging of baked goods prepared by using, and also relates to a fat or oil composition capable of improving the quality and a method of manufacturing the same.

In general, margarine is also called artificial butter as a food invented as a substitute for butter. Margarine is made through a cooling process after emulsifying after adding emulsifiers and flavorings to edible oils such as vegetable oils and animal oils. Margarine is used as a major raw material in the food industry. In particular, in the case of bakery products, a bread dough is manufactured using margarine.

Starch used in baking shows crystallinity, but when heated in the presence of water, crystallinity disappears and gelatinization occurs. The gelatinized starch undergoes recrystallization over time, and the moisture disappears, resulting in hard physical properties. This phenomenon is called aging of starch, and since aging of starch leads to deterioration of texture in bread products, it is necessary to suppress aging.

As one of the methods of suppressing aging in baking, there is a method of using amylase, one of the enzymes, when making dough, but since a very small amount of enzyme is directly added to the dough, it cannot be spread evenly throughout the dough, resulting in uneven quality. there is a problem.

In addition, in order to prevent the occurrence of non-uniformity in quality when the enzyme is applied directly to the dough, when the enzyme is applied to margarine, the enzyme dosage increases as the activity of the enzyme decreases, which shortens the shelf life of margarine and is not economically effective. There is a limit.

It is an object of the present invention to provide an edible fat or oil composition containing an enzyme, preventing a decrease in enzyme activity, and effectively inhibiting aging of baked goods produced using the same, and a fat or oil composition capable of improving the quality thereof, and It is to provide a manufacturing method.

In order to achieve the above technical problem, the present invention provides a double-emulsified (O/W/O) type fat or oil composition comprising an edible fat, emulsifier, water and amylase enzyme.

In another aspect of the present invention, (1) edible oil, emulsifier, and the step of emulsifying an oil-fat containing an amylase enzyme into the water phase to prepare an internal emulsification part; (2) preparing an edible fat and oil retaining part comprising an emulsifier; And (3) mixing and emulsifying the inner-emulsifying part and the trauma-retaining part. It provides a method for producing an enzyme-containing double-emulsified (O/W/O) type fat or oil composition.

Another aspect of the present invention provides a food product comprising the double-emulsified (O/W/O) type fat or oil composition of the present invention.

Bread made using the double-emulsified (O/W/O) type oil composition (e.g., margarine) containing enzymes according to the present invention has softer physical properties and superior quality compared to bread made with general margarine, and aging is suppressed. Therefore, it is possible to satisfy both the demand of a consumer who desires excellent bread and the demand of a supplier who desires an increase in the shelf life.

Hereinafter, the present invention will be described in detail.

The edible fat and oil composition of the present invention contains edible fat and oil.

As the edible fats and oils, any suitable edible material such as liquid or solid animal or vegetable fats, hydrogenated or transesterified oils of the fats and oils, liquid oils obtained by fractionating the fats and oils, and solid fats can be used. Specific examples of the vegetable oil may include corn oil, rapeseed oil, soybean oil, cottonseed oil, palm oil, palm oil, rice bran oil, sesame oil, cacao fat, olive oil, and the like. And fat. These edible fats and oils may be used alone or in combination of two or more.

In one embodiment, the edible oil is corn oil, rapeseed oil, soybean oil, cottonseed oil, palm oil, palm oil, rice bran oil, sesame oil, cacao fat, olive oil, fish oil, pork fat, cow fat, chicken fat, and combinations thereof Can be chosen.

The amount of the edible fat and oil contained in the edible fat and oil composition of the present invention may be, for example, 50 to 95 parts by weight based on 100 parts by weight of the total composition. If the amount of edible oil per 100 parts by weight of the composition is less than 50 parts by weight, the emulsification of the composition may be unstable, and if it exceeds 95 parts by weight, the activity of the enzyme may decrease.

In one embodiment, the edible fat content per 100 parts by weight of the edible fat composition of the present invention is 50 parts by weight or more, 55 parts by weight or more, 60 parts by weight or more, 65 parts by weight or more, 70 parts by weight or more, 75 parts by weight or more, or 80 It may be at least 95 parts by weight, up to 92 parts by weight, up to 90 parts by weight, up to 88 parts by weight, or up to 85 parts by weight.

The edible fat and oil composition of the present invention also contains an emulsifier.

As the emulsifier, an emulsifier usually contained in an edible fat or oil composition (eg, margarine) can be used.

In one embodiment, the emulsifier may be selected from the group consisting of lecithin, alkylene glycol fatty acid ester (eg, ethylene glycol fatty acid ester, propylene glycol fatty acid ester), polysorbate, glycerin fatty acid ester, and combinations thereof.

Examples of fatty acids contained in the alkylene glycol fatty acid ester include ricinoleic acid, oleic acid, and lauric acid.

The amount of the emulsifier contained in the edible fat and oil composition of the present invention may be, for example, 0.1 to 5 parts by weight based on 100 parts by weight of the total composition. If the content of the emulsifier per 100 parts by weight of the composition is less than 0.1 parts by weight, the emulsification of the composition may be insufficient and the enzyme activity may decrease, and if it exceeds 5 parts by weight, the flavor of the product (eg, bread) prepared using the composition may be deteriorated.

In one embodiment, the emulsifier content per 100 parts by weight of the edible fat and oil composition of the present invention may be 0.12 parts by weight or more, 0.15 parts by weight or more, 0.18 parts by weight or more, or 0.2 parts by weight or more, and 4 parts by weight or less, 3 parts by weight or less. , 2 parts by weight or less, 1 part by weight or less, or 0.5 parts by weight or less.

The edible fat and oil composition of the present invention also contains water, and water suitable for drinking water (eg, purified water) may be used.

The amount of water contained in the edible fat and oil composition of the present invention may be, for example, 10 to 30 parts by weight based on 100 parts by weight of the total composition. If the water content per 100 parts by weight of the composition is too little or too much than the above level, a double emulsified (O/W/O) type emulsion may not be well formed.

In one embodiment, the water content per 100 parts by weight of the edible fat and oil composition of the present invention may be 11 parts by weight or more, 12 parts by weight or more, 13 parts by weight or more, or 14 parts by weight or more, and also 28 parts by weight or less, 25 parts by weight or less. , 20 parts by weight or less or 18 parts by weight or less.

The edible fat and oil composition of the present invention also contains an amylase enzyme.

In one embodiment, the amylase enzyme may be maltogenic amylase.

The amount of the amylase enzyme contained in the edible fat or oil composition of the present invention may be, for example, 0.001 to 0.1 parts by weight based on an active amount of 10000u/g based on 100 parts by weight of edible fat and oil in the composition. If the enzyme content in the composition is too low than the above level, the texture (softness) of the product (e.g., bread) manufactured using the composition may be deteriorated.Conversely, if it is too much than the above level, the shelf life is shortened and it is not economically effective. Can not do it.

In one embodiment, the amount of amylase enzyme based on an active amount of 10000u/g per 100 parts by weight of edible fat and oil in the edible fat and oil composition of the present invention is 0.002 parts by weight or more, 0.003 parts by weight or more, 0.004 parts by weight or more, or 0.005 parts by weight. It may be greater than or equal to 0.09 parts by weight, 0.07 parts by weight or less, 0.05 parts by weight or less, 0.03 parts by weight or less, or 0.02 parts by weight or less.

The fat or oil composition of the present invention may further include one or more additional ingredients normally included in the edible fat or oil composition, in addition to the above ingredients. In one embodiment, the fat or oil composition of the present invention may further include one or more selected from table salt, sodium caseinate, and ascorbic acid.

In one embodiment, the fat or oil composition of the present invention may be margarine.

The fat or oil composition of the present invention is a double emulsion (O/W/O) type composition, which is differentiated from a simple oil-in-water (W/O) type composition. That is, unlike the oil-in-water (W/O)-type composition obtained by simply emulsifying the water-phase part and the oil-fat part, the oil-fat composition of the present invention first emulsifies the water-phase part and the oil-fat part to prepare the inner-emulsified part, which maintains the external wound. It is a double emulsification (O/W/O) type composition obtained by secondary emulsification after mixing with part.

Therefore, another aspect of the present invention, (1) edible oil, emulsifying agent, and the step of emulsifying the oil-containing part containing an amylase enzyme to the water phase to prepare an internal emulsification part; (2) preparing an edible fat and oil retaining part comprising an emulsifier; And (3) mixing and emulsifying the inner-emulsifying part and the trauma-retaining part. It provides a method for producing an enzyme-containing double-emulsified (O/W/O) type fat or oil composition.

The edible fats and oils, emulsifiers, and amylase enzymes are as described above.

In one embodiment, in the step (1), (1-1) edible fats and oils are heated (e.g., at 70 to 85° C.) to dissolve in a liquid state, and an emulsifier is added thereto, and the temperature of the resulting mixture is adjusted to ( For example, it may include lowering it to 40 to 50°C) and adding an amylase enzyme to prepare a fat or oil, and (1-2) introducing the fat to an aqueous phase and emulsifying it to prepare an oil-resistant emulsifier.

In one embodiment, in the step (2), edible fats and oils are heated (e.g., at 70 to 85°C) to dissolve in a liquid state, and an emulsifier is added thereto, and then the temperature of the resulting mixture is adjusted (e.g., 40 to 50°C). ℃) can be lowered to manufacture the trauma maintenance part.

In one embodiment, in the step (3), the inner case emulsifying unit and the trauma maintaining unit may be mixed and emulsified in a heated state (eg, 70 to 85° C.).

In another embodiment, in the step (3), the inner case emulsification unit and the outer case maintenance unit may be mixed and emulsified in a cooled state (eg, 40 to 50° C.).

The manufacturing method of the fat or oil composition of the present invention may further include the step of (4) cooling the resultant of step (3) (eg, to 10 to 25°C).

Another aspect of the present invention provides a food product comprising the double emulsion (O/W/O) type fat or oil composition of the present invention.

In one embodiment, the food product may be a bread product.

Hereinafter, the present invention will be described in more detail through Examples and Comparative Examples. However, the scope of the present invention is not limited to these.

[ Example ]

Example 1 to 4 and Comparative example One

Margarine was prepared by using the raw materials shown in Table 1 in each blending amount. First, put the oil and oil and emulsifier in a stainless steel beaker and raise the temperature to 80°C. When all the oil and oil and emulsifier are dissolved, add the water phase and enzyme to the beaker to raise the temperature to 50°C, and then use a homomixer to increase the temperature of the stainless steel beaker. After mixing the oil and oil, the emulsifier and the aqueous phase well, the outer surface of the stainless steel beaker was cooled with ice and emulsified with a homomixer to prepare an enzyme-applied margarine.

[Table 1]

[Description of the raw materials used]

Oil: palm oil

Milk solids: whey powder

Novozyme 10000pg: maltogenic amylase

Example 5-6 and Comparative example 2

Using the composition of Example 2, the enzyme-applied margarine of Comparative Examples 2 and 5 to 6 was prepared according to the manufacturing process conditions shown in Table 2 below. When preparing the double-emulsified (O/W/O) margarine of Examples 5 to 6, 2% of oil and fat was placed in the uppermost part, and a propylene glycol fatty acid ester and an enzyme were mixed to make a water-in-oil emulsion first, and then, the rest Fats and oils and lecithin were completely dissolved at 80° C. and then a water-in-oil emulsion was emulsified to prepare a double emulsion.

[Table 2]

Manufacture of bread

Bread was prepared using the margarine of Comparative Examples 1 to 2 and Examples 1 to 6. After weighing the ingredients shown in Table 3 below by each blending amount, mixing them to make a dough, and fermenting the dough for 30 minutes at 30℃ and 70% humidity, and then put it in a mold in an appropriate shape and put it in a mold at 38℃ and 85% humidity. It was further fermented for 40 minutes under conditions. Bread was prepared by baking the dough in a mold for 30 minutes in an oven (180°C/200°C).

[Table 3]

Test example 1. Bread hardness test

To test the quality of bread, hardness was measured through a Rheometer (RTC-3002D). The rheometer was performed under the conditions of 10cm/hour, 20mm strock, and a 40mm * 40mm * 40mm bread sample was prepared and tested. The measured hardness of bread is as follows.

From the results of the bread hardness test, it can be seen that the bread manufactured using margarine of Example had an increased softness and improved quality than the bread manufactured with margarine of Comparative Example 1.

Test example 2. Bread aging test

To measure the degree of aging of bread, bread was prepared and stored under conditions of a temperature of 25°C and a humidity of 70%. The degree of aging was measured by measuring the hardness of bread at 1, 3, and 5 days after storage, and the smaller the hardness, the longer the aging and the better the quality. The aging test results are shown in Tables 4 and 5.

[Table 4]

[Table 5]

From the results of the bread aging test, it was confirmed that the margarine of the example was more effective in inhibiting bread aging than the margarine of the corresponding comparative example.

Bread pore size test

After cutting the cross section of each bread and taking a cross-sectional picture, the average pore size was measured using the Image J program. The measured average pore size is shown in Tables 6 and 7.

[Table 6]

[Table 7]

From the results of the bread pore size test, it was confirmed that the pores of the bread to which the margarine of the Example was applied were smaller than that of the bread to which the margarine of the corresponding comparative example was applied, thereby showing a softer texture and improved quality.

Claims (13)

Edible fats and oils, emulsifiers, double emulsification (O/W/O) type fats and oils composition comprising water and amylase enzymes. The group consisting of corn oil, rapeseed oil, soybean oil, cottonseed oil, palm oil, palm oil, rice bran oil, sesame oil, cacao fat, olive oil, fish oil, pork fat, cow fat, chicken fat, and combinations thereof. A fat or oil composition selected from. The fat or oil composition of claim 1, wherein the emulsifier is selected from the group consisting of lecithin, alkylene glycol fatty acid ester, glycerin fatty acid ester, polysorbate, and combinations thereof. The fat or oil composition according to claim 1, wherein the amylase enzyme is maltogenic amylase. The fat or oil composition according to claim 1, which is margarine. (1) edible oils, emulsifiers, and the step of emulsifying the oil and fat containing the enzyme in the water phase to prepare an internal emulsification part;
(2) preparing an edible fat and oil retaining part comprising an emulsifier; And
(3) mixing and emulsifying the inner oil emulsifying portion and the trauma maintaining portion; including,
Method for producing an enzyme-containing double emulsification (O/W/O) type fat or oil composition. The method of claim 6, wherein the step (1),
(1-1) heating the edible fat and dissolving it in a liquid state, adding an emulsifier thereto, lowering the temperature of the resulting mixture, and adding an amylase enzyme to prepare a fat or oil, and
(1-2) Including the step of preparing the internal emulsification part by putting the holding part into the water receiving part and emulsifying. The method according to claim 6, wherein in the step (2), the edible oil is heated to dissolve it in a liquid state, and an emulsifier is added thereto, and then the temperature of the resulting mixture is lowered to prepare a trauma maintenance part. The method of claim 6, wherein in the step (3), the inner case emulsification unit and the outer case maintenance unit are mixed and emulsified in a heated state. The method of claim 6, wherein in the step (3), the inner case emulsification unit and the outer case maintenance unit are mixed and emulsified in a cooled state. The method of claim 6, further comprising (4) cooling the resultant of step (3). A food containing the fat or oil composition of any one of claims 1 to 5. 13. The food product according to claim 12, which is a bread product.