JP2019508035A - プシコースを含有するシロップ組成物、及びこれを含む食品 - Google Patents
プシコースを含有するシロップ組成物、及びこれを含む食品 Download PDFInfo
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- JP2019508035A JP2019508035A JP2018542694A JP2018542694A JP2019508035A JP 2019508035 A JP2019508035 A JP 2019508035A JP 2018542694 A JP2018542694 A JP 2018542694A JP 2018542694 A JP2018542694 A JP 2018542694A JP 2019508035 A JP2019508035 A JP 2019508035A
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- Proteomics, Peptides & Aminoacids (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
Abstract
Description
実施例1ないし実施例25において、プシコースを含有したシロップの組成物は、液状プシコース[液状プシコース(固形分70〜76重量%、固形分100重量部に対してプシコース95重量部、フルクトース5重量部)、CJ第一製糖]固形分100重量部に対してセルロースガム(Walocel 100PA、ダイン素材)、カラギーナン(Satiagel ABN 26、SKT TRADING)、キサンタンガム(キサンタンガム、ダイン素材)、ペクチン(GENU Explorer pectin 65CS、(株)ジュピターインターナショナル)及びデキストリン(CJ第一製糖)のそれぞれを固形分として0.05、0.10、0.20、0.50、および1.00重量で部混合し、均質化して製造した。
当業界で砂糖に代替して汎用的に使用される市販の液状糖を比較例として使用した。
[比較例1]プシコース
液状プシコース(固形分70〜76重量%、固形分100重量部に対してプシコース95重量部、フルクトース5重量部、CJ第一製糖)を100重量%で使用した。
[比較例2]料理糖
市販の料理糖[白雪料理糖(原糖、オリゴ糖)、CJ第一製糖]を100重量%で使用した。
[比較例3]オリゴ糖
食物繊維が含有された市販のオリゴ糖[白雪フラクトオリゴ糖(フラクトオリゴ糖固形分のうち55%以上含有)、CJ第一製糖]を100重量%で使用した。
[比較例4]水飴
市販の水飴[麦芽イオン水飴82(マルトース45%以上)、CJ第一製糖]を100重量%で使用した。
製造された前記実施例1ないし実施例35、及び比較例1ないし4の粘度をspindle NO. 5、RPM 20及び25の条件で粘度計(Brookfield DV−II+ Pro Viscometer、Brookfield engineering laboratories、INC.)を用いて測定し、肉眼で性状を確認した。
プシコース含有シロップ組成物における結晶析出の有無とその程度を測定するために、実施例1ないし実施例20、及び比較例1〜4のシロップ組成物をそれぞれ100mlずつサンプリング後、結晶析出を加速させるため各サンプルに種結晶(seed crystal)を0.5重量%添加した。プシコースを含む実施例1ないし20及び比較例1のシロップ組成物において、種結晶として結晶プシコース(純度99%、CJ第一製糖)を使用した。料理糖、オリゴ糖および水飴をそれぞれ含んでいる比較例2ないし4の種結晶として、結晶グルコース(99%、CJ第一製糖)を使用した。結晶析出を加速させるため、前記サンプル各10個ずつを食品公典の冷蔵条件に準じて7条件で保管し、8週間にわたって一ヶ月(4週)の間隔で結晶析出の有無を肉眼で観察した。
前述した実施例1ないし20、および比較例1ないし3のシロップ組成物を下記式1を用いて、それぞれ10Brixの濃度に希釈して官能評価のための試料として用いた。
原液サンプルのBrix×原液サンプルの重量=希釈サンプルのBrix×(原液サンプルの重量+精製水の重量)
*Brix:溶液100g中に溶解された固形分(糖)の量(g)
前記各々の各試料を用いて、訓練されたパネル15名を対象に、異味及び異臭の強度、ボディ感、選好度の項目に対して官能評価を行い、その結果を表3で5点尺度法(5:非常に高い、4:高い、3:普通、2:弱い、1:非常に弱い)で評価し、その平均を表した。
[官能評価における用語の定義]
*異味及び異臭:試料本来の香味ではない異質の程度
*ボディ感:試料を口に中に含んだ後、又は飲み込んだ後に、口内の全体に感じられる総合的な味の強度
*選好度:個人的嗜好度
液状プシコースにガムまたはペクチンを添加する場合、比較例1に比べて粘性と官能の改善があるが、既存市販の液状糖(比較例2及び比較例3)に比べて選好度がやや低く評価されたので(実験例4)、選好度を高めるために食塩を添加して官能改善の追加実験を行った。
プシコース100重量部にセルロースガム、カラギーナンガム、キサンタンガム、およびペクチンを固形分として、それぞれ0.2重量部を混合及び均質した後、食塩[本塩(ボンソグム、塩化ナトリウム99%以上)、ハンジュソグム]0.05、0.5、2および5重量部をそれぞれ添加した後に混合及び均質化して、実施例26ないし実施例41のシロップ組成物を製造した。
実施例26ないし実施例41および比較例1〜3を前記実験例3の式1を用いて、それぞれ10Brix濃度に希釈し、試料として使用した。
Claims (8)
- ガム(Gum)、ペクチン(Pectin)またはその組み合わせ;及びプシコースを含むシロップ組成物。
- 前記シロップ組成物の粘度が600〜7000cPであることを特徴とする請求項1に記載のシロップ組成物。
- 前記ガムは、キサンタンガム、カラギーナンガム、又はセルロースガムからなる群より選択されることを特徴とする、請求項1に記載のシロップ組成物。
- 前記ガム、ペクチンまたはその組み合わせは、プシコース固形分100重量部に対して0.05〜0.5重量部であることを特徴とする、請求項1に記載のシロップ組成物。
- 前記シロップ組成物は塩(salt)をさらに含むことを特徴とする、請求項1に記載のシロップ組成物。
- 前記塩はプシコース固形分100重量部を基準に、0.05〜5重量部であることを特徴とする、請求項5に記載のシロップ組成物。
- 前記塩は塩化ナトリウムであることを特徴とする、請求項5に記載のシロップ組成物。
- 請求項1ないし7のいずれか一つに記載のシロップ組成物を含む食品。
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KR20170105422A (ko) | 2017-09-19 |
KR20170105451A (ko) | 2017-09-19 |
KR101852556B1 (ko) | 2018-04-27 |
TW201733460A (zh) | 2017-10-01 |
TWI656844B (zh) | 2019-04-21 |
HK1257778A1 (zh) | 2019-10-25 |
CN108697140A (zh) | 2018-10-23 |
US10912322B2 (en) | 2021-02-09 |
CA3012106C (en) | 2020-06-02 |
EP3427601B1 (en) | 2023-08-30 |
CN108697140B (zh) | 2021-10-29 |
KR101852555B1 (ko) | 2018-04-27 |
KR20170105450A (ko) | 2017-09-19 |
US20190029299A1 (en) | 2019-01-31 |
EP3427601A4 (en) | 2019-11-27 |
EP3427601A1 (en) | 2019-01-16 |
JP6918814B2 (ja) | 2021-08-11 |
CA3012106A1 (en) | 2017-09-14 |
WO2017155261A1 (ko) | 2017-09-14 |
JP6972208B2 (ja) | 2021-11-24 |
MX2018009076A (es) | 2018-11-09 |
JOP20170055B1 (ar) | 2021-08-17 |
JP2020099339A (ja) | 2020-07-02 |
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