JPS63248400A - Aqueous table syrup containing reducing sugar - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to aqueous table syrups containing reducing sugars. More specifically, the present invention relates to the composition of an aqueous fat-free table syrup containing reducing sugar and caloric components.

(Prior Art) Conventional table syrups contain natural syrups such as maple molasses, or synthetic syrups that attempt to rival natural syrups in quality. Recently, research has been conducted into producing synthetic syrups that have reduced calories without sacrificing the quality of conventional syrups. Traditional syrup is
The taste, the mouthfeel.

It has excellent quality in terms of fluidity, viscosity and stability. Conventional syrups generally contain a large amount of solid matter, which is a major reason for their excellent quality, as represented by, for example, viscosity.

Ksagr U.S. Patent 4,394,399
The issue discloses the production of synthetic table syrup. Specifically, low calorie table syrups containing water, sugar, cellulose gum, common salt, flavoring agents, antifungal agents, and sodium xametaphosphate are described.

In it, Keep describes the critical relationship between cellulose gum and sugar that produces the desired syrup consistency and texture. Furthermore, it is pointed out that if the amount of carboxymethylcellulose is relatively too small, the viscosity increases and the mouthfeel of the product decreases by 1 inch. Also, U.S. Pat. No. 3,897,252 to Carlaon discloses that highly concentrated sucrose containing a somewhat purified colloidal natural substance that has been pasteurized is filtered using a diatomaceous earth filter to increase its clarity. A process is disclosed that consists of mixing liquid syrup and carboxymethylcellulose (CMC) with soft water containing sufficient amounts to lower the Brix (B demi-z) and increase the viscosity of the syrup. In addition, Smith (
Smith et al., U.S. Pat. No. 3,362,833,
an aqueous phase containing at least about 65% solid sugar; an oil phase containing about 1 to 40% edible oil and about 1.0% gum component by weight of the emulsion; An edible, stable, fluid oil-in-water emulsion suitable as a table syrup is disclosed.

(Problems to be Solved by the Invention) Accordingly, an object of the present invention is to provide an aqueous table syrup having the same quality as conventional table syrups, but with reduced solid sugar and calorie content.

Furthermore, the present invention provides such aqueous table syrups having a relatively high viscosity at room temperature, especially at 25°C.

The objective is to provide an aqueous table syrup having a viscosity of cpa or higher.

SUMMARY OF THE INVENTION The above objects and others apparent to those skilled in the art are accomplished by the present invention, which provides an aqueous table syrup. The aqueous table syrup provided by the present invention contains sugar in an amount corresponding to 15 to 45% by weight of solid sugar in the final product and 0.1 to 0.5% by weight of alginic acid such as propylene glycol alginate (CPGA). The gum component comprises a combination of the derivative and 0.3 to 0.811ii% carboxymethylcellulose and an amount of water sufficient to provide a final product with a viscosity of at least 200 cps at 25°C. The aqueous table syrup of the present invention has the same quality as conventional aqueous table syrups, but contains less sugar and calories, and has an entirely aqueous phase composition without fat content.

The present invention relates to a sugar syrup containing reducing sugar and a gum component that provides viscosity. Prior to the completion of the present invention, reducing sugar syrups with a viscosity of 1000 cps or higher would lose flavor and have an undesirable effect on tissues.

The present invention aims to improve the flavor and texture properties by increasing the viscosity to 2500 cps or more. The sweetened invention better meets the needs of consumers who desire a thicker, better-tasting syrup with less sugar and less sweetness.

The sugar syrup of the present invention can be produced by mixing solid sugar syrup components in syrup form. The gum component must be effective in increasing the viscosity to 1000 cps or more. Examples of such gum components include alginic acid derivatives, carboxymethyl cellulose, and mixtures thereof. Moreover, maltodextrin may be further added in addition to solid sugar and gum components.

The addition of maltodextrin tends to increase the viscosity of the syrup and improves the texture, which has a substantial effect on the reducing sugars of the present invention.

As the sugar component of the present invention, one or more sugars commonly found in table syrups such as sucrose, fructose, glucose and the like can be used. These sugars are preferably liquid sucrose/162.7f14 fructose corn syrup (e.g. 90% fructose, 55% fructose or 42% fructose).
, 63 D, E, Corn Syrup, 42 D, E, Corn Syrup is preferably included in the composition as an easily available liquid sugar such as corn syrup.

The amount of solid sugar in the syrup is preferably 15 to 45% by weight, more preferably 30 to 44% by weight.

The viscosity of the alginic acid derivative of the present invention should be in the range of 75 to 1200 cps at 25°C based on an 11% solution. Propylene glycol alginate (PG
Although A), alginate sodium salt, or similar alginate salts can be used in the present invention, the preferred alginate salt is PGA.

The PGA used in the present invention has a temperature of at least about 7° C. at 25° C.
It should have a viscosity of 5 Cps, but the preferred viscosity is 600 to 1200 cps.

Currently, low-viscosity, medium-viscosity, and high-viscosity PGAs are commercially available, and among these, it is desirable to use high-viscosity ones. If a low-viscosity product were to be used, a large amount of PGA would have to be added to give the product the same viscosity and fluidity as conventional syrup. Therefore,
Although it has excellent viscosity and fluidity, other qualities such as flavor and mouthfeel are inferior, and manufacturing costs are also a major problem. High viscosity alginates range from 0.1 to 0
Preferably, 5% by weight is used. Generally, when the amount of solid sugar in a table syrup is low, more alginate is used.

As for the carboxymethylcellulose gum component, a wide variety of commercially available products can be used regardless of viscosity or degree of substitution with carboxymethyl groups. It may also be a material containing a soluble metal salt in its molecule, such as sodium carboxymethyl cellulose. Carboxymethyl cellulose gums are commercially available in low, medium, and high viscosity types, as well as those with various degrees of carboxymethyl group substitution. The one with many substitutions is good. Also, carboxymethyl cellulose gum is O
From x, s weight is used, but from 0.05 to 1% by weight
It is preferable to use it within the range of . Such a carboxymethylcellulose gum has a yield of 1000 cps at 25°C.
It is particularly useful as a component of the syrup of the present invention having a viscosity of at least 10%. When used as a component of the present invention, carboxymethyl cellulose is 0.3 to 0.8
Preferably, ii% is used in combination with 0.1 to 0.5% by weight of alginate. It is important in the present invention that the ratio of CMC and alginic acid to be combined is 2:1, and that the weight percentage of both of them does not exceed the above-mentioned range. Generally, when the amount of solid sugar in a table syrup is low, carboxymethylcellulose gum is used in large amounts, as is alginate.

Generally, the glucose equivalents of maltodextrin (D, E,
) is within the range of 1 to 20. If D and E are high,
(maltodex) IJon has an increased sweetness and becomes easier to dissolve. In the present invention, maltodextrins having an E value of 4 to 19.9 are used, and among them, those having an E value of 14 to 19.9 are preferably used.

All available maltodextrins can also be used in the present invention. However, among these, it is preferable to use liquid maltodextrin to incorporate maltodextrin into the syrup of the present invention. For example, a liquid maltodextrin with a solid component of 53.5% and an E of 15 can be mentioned. Preferably, maltodextrin is present in the syrup of the present invention in an amount of 2 to 50% by weight. When the amount of solids circulating in the syrup is low, it is desirable to include relatively high amounts of maltodextrin, greater than 10%. Furthermore, even when the content of alginate salt or the total content of alginate and cellulose gum is low, maltodextrin is generally added in a large amount. Maltodextrin is preferably included in the syrup along with the cellulose gum. Alginate 0.05 to 05% by weight, cellulose gum 0
．． A preferred composition is 0.05 to 0.8% by weight of solid maltodextrin and 15 to 20% by weight of solid maltodextrin.

Preservatives such as sorbic acid, sodium benzoate, potassium sorbate are used to protect the syrup from microorganisms. Among these, it is preferable to use an antifungal drug such as norbic acid. Although the amount of each preservative may be small, it is believed that it is generally used on the order of 0.01 to 1% by weight.

Approximately 0.0% of a food-grade chelating agent such as alkali metal hexametaphosphate is added to maintain a constant syrup viscosity.
．． It is desirable to use 01 to 0.5% by weight.

Reeds, salt, and other flavorings and colorings may also be added in a manner similar to conventional synthetic table syrups.

It is believed that the fecal dosage is generally 0 to 1% by weight for salt, and approximately 0.01 to 10% IN for flavoring and coloring agents each. Of course, combinations of flavorants and colorants may also be used.

Adjust the balance of the syrup composition with water. Among water, it is preferable to use "soft water". "Soft water" here has a total hardness (calcium and magnesium) of 50 points.
pm or less, but in the present invention, it is 30 pm or less.
Soft water with a ppm or less is preferred.

Water with higher hardness can be reduced in hardness by conventional water softening means. The amount of softened water in the composition of the syrup may vary over a wide range, but approximately 30 to 6
It seems to be common that it is 0% by weight.

In preparing the syrups of the present invention, it is desirable to prepare an aqueous preparatory solution containing the carboxymethyl cellulose gum at a concentration typically 2 to 10 times greater than the concentration in the final product.

This is because, if necessary, a small amount of this preparative solution can be added to the syrup product to increase the viscosity of the product. Of course, the viscosity of the product can also be reduced by adding water. Standard (7I!i solution is about 1 to 5 times ff1 in soft water)
% of carboxymethylcellulose gum. Also, 7 to dissolve the gum.
It is preferable to heat the temperature between 0 and 160 degrees Celsius, and most preferably the temperature is between 100 and 140 degrees Celsius. The heated preparation solution is preferably used within 4 to 8 hours after preparation. However, even if the device has been left on for a longer period of time, the
There is no point in using it as long as the time is not exceeded.

It is also desirable to use an antimicrobial agent such as sorbic acid to stabilize and extend the longevity of the prepared solution. The amount used can be measured in 0.01 to 1%, but within that range, 0.03 to 0.
．． It is preferable to set it to 0.08%.

The syrup itself is preferably prepared by mixing sufficient amounts of liquid sugar and liquid maltodextrin. It is convenient for liquid sugar to contain 50 to 70% solid sugar, and for liquid maltodextrin to contain 35 to 60% solid maltodextrin (・Both are aqueous solutions, but soft water is especially suitable. A solution is preferred.The mixture of both is preferably heated to below 150 to 170 °C.

After adding one or more chelating agents such as sodium hexametaphosphate and one or more preservatives such as sorbic acid, high viscosity propylene glycol alginate and medium viscosity carboxymethyl cellulose are added. do.

The alginate and cellulose gums are conveniently added to the soft water solution using an extraction funnel. These added ingredients are stirred at high temperature (preferably below 150 to 170 ℃) in a melting box. The remaining solid sugars are then added, preferably as syrup or liquid sugar, along with the necessary softened water.

Antimicrobial agents such as sodium benzoate may also be added along with conventional flavoring and coloring agents. The syrup is then heated for 45 to 90 seconds in a pasteurization loop below 190 or below 210 degrees, cooled to below about 180 degrees, and packaged as a product.

Product viscosity should be at least 200 cps at 25°C, preferably 1
preferably at least 800 eps, more preferably at least 1000 ape. Also, the highest value is about 50
00 cps. The preferred viscosity within this range is 2
1300 to 1800 cps at 5°C.

In order to provide the syrup with the desired fJ1 texture and viscosity of the present invention, it is possible in the present invention to use various gum components. For example, high viscosity propylene glycol alginate can be used in a range of 0.2 to about 1.0%. Within that range, it is preferable to use it at about 0.5%, in which case the viscosity is 2000 cp.
Can also be used as s.

It is also possible to use maltodextrin and PGA in combination. By adding maltodextrin,
The viscosity of the final product can be adjusted to about 5000 cps. However, if only PGAO was used,
The viscosity of the final product can only be adjusted to approximately 2000 cps at most. Combining PGA with maltodextrin reduces costs and allows for a wide range of control over the viscosity of the final product.

Ultimately, maltodextrins can also be combined with CMC to produce desirable products. If only CMC is used, the viscosity will exceed 800 cps, making the product slimy and sticky, and will not produce desirable results. Therefore,
It can be said that the addition of maltodextrin makes it possible to adjust the viscosity of the final product over a wide range. 15
By adding D, E, maltodextrin, the viscosity can be easily controlled and the texture of the final product can be improved.

If too much CMC is used, the mouthfeel will be poor, which is undesirable.
What is wrong is technically widely accepted. Figure 1 of the literature by Keysar et al. mentioned above also shows that CAI C
It has been shown that increasing the content of 10% to 10% has an unfavorable effect on the housing. Keyser et al. disclose that CMC is included in the composition in an amount of 0.5 to 1.0% by weight.

When the product of the present invention is manufactured using only PGA, the viscosity exceeds 900 cps, resulting in the product becoming sticky and entrapping large amounts of air when poured. To remove this air, mechanical means must be used because the tissue is sticky.

When PGA is used, the syrup becomes thicker when poured than when only CMC is used, and when it is poured into the mouth, it feels more viscous than the actual viscosity. PGA is C
It is more stable than MC for a long time below room temperature, but its stability at high temperatures is lower.

When a product is manufactured using only CAI c, the viscosity exceeds 1000 cps, so the product has a very slimy texture as described in Keyser's literature 4-8, line 64, and has a poor mouthfeel. It becomes something unpleasant. Once crushed, the product begins to emit a completely unpleasant odor similar to chalk. However, on the other hand, when only CMC is used, air is not included in the product. CMC is stable for a considerable period of time below room temperature, and is sufficiently stable even at stomach and stomach temperatures.

When CMC and PGA are used in combination in the desired proportions, even viscosity as high as 2500 cps does not result in poor mouthfeel. Reed, CMC and PG in appropriate proportions
As long as A is used, no unpleasant odor will be generated. For example, to produce the highest quality product, CMC and PGA should be used in a 2:1 ratio.

The combination of CMC and PGA is stable for a considerable period of time below room temperature and is also stable enough at high temperatures. In addition, the air only contains a small amount of water and dissipates quickly.

The following examples are included to further illustrate the invention and are not intended to limit the scope of the invention.

Example 1 Approximately 2.5% by weight of carboxymethyl cellulose (CMC) and 0.065% by weight of sorbic acid were dissolved in soft water below 130°C to prepare a pre-solution having a viscosity of about 5500 cps at 25°C. This preliminary solution and additional ingredients were mixed to obtain a table syrup having the following composition.

Ingredients Solid component (@weight ratio (%)) (43@
Baume) Maltodextrin 15 12.00 12.00
D, E, (dry weight basis) Salt 0.10 0.10
Rubic acid 0.07 0.07
Sodium benzoate 0.07 0.07
Sodium hexametapho 0.20 0.20
Suphaate flavoring/coloring agent 0.27 0.40
Soft water -1-31,7154
,03%100.00% Mix the preliminary solution, liquid sugar and soft water, and add about 1
It was heated to below 45°C. PGA was added to the heated syrup raw material while stirring was continued. Thereafter, the PGA was neutralized and the remaining ingredients were added. Soft water was added to reduce viscosity and pre-solution was added to increase viscosity as needed. It is effective to mix the syrup in a triblender.

The mixed syrup was pasteurized and placed in containers. The produced syrup has a viscosity of about 1500 cps at 25°C and has excellent taste, mouthfeel, and flowability.

About 2.5% by weight of carboxymethylcellulose (CMC) and 0.065% by weight of sorbic acid were dissolved in soft water below 130°C to prepare a pre-solution having a viscosity of about 5500 cps at 25°C. This preliminary solution and additional ingredients were mixed to obtain a table syrup having the following composition.

Ingredients Solid component (%) Weight ratio (%) 9M3
1F) Salt 0.20 0.20 Norbic acid 0.07 0.07
Sodium Benzoate 0.07 0.07 Sodium Hekijo Meth 0.20 0.20 Phosphate Flavor/Color 0.31 0.55 Mix the pre-solution, liquid sugar and soft water, stirring to approx.
It was heated to below 5. PGA was added to the heated syrup raw material while stirring was continued. Thereafter, the PGA was neutralized and the remaining ingredients were added. Soft water was added to reduce viscosity and pre-solution was added to increase viscosity as needed. 1-1) It is effective to mix the syrup using a blender. The mixed syrup was pasteurized and placed in containers. The produced syrup has a viscosity of about 1500 cps at 25°C and has excellent taste, mouthfeel, and flowability.

A preliminary solution was prepared by mixing 2.57 LN of carboxymethyl cellulose (CMC) and 110.065% by weight of sorbin in soft water. This pre-solution was heated to below 130°C in a mixing tank to help dissolve the CMC. Although the solution is stable for long periods of time below 130°C, it is preferable to avoid heating it below 130°C for more than 48 hours. Meanwhile, in another mixing bath, liquid sucrose +2 (solid content 67.
5%) 29.6 parts by weight and liquid maltodextrin (solid content 53.5%) 22.4 M parts (solid content 12.0
parts by weight) were mixed and heated to 165°C. In this solution,
After adding 0.2 parts by weight of sodium hexametaphosphate and 0.075 parts by weight of sorbic acid, the extraction funnel was emptied to obtain high viscosity propylene glycol alginate (KE).
0.2 parts by weight of LCOKDHVF) and 0.45 iA parts of carboxymethyl cellulose (Hercules 9M31F) were added. Next, add soft water heated to below 130℃,
Stirring was continued for about 20 times at about 150°C. Then corn syrup 63 D, E.

(82% solids) 26.5 M parts were added, followed by 0.075 parts by weight of sodium benzoate and the desired amounts of flavoring and coloring. In this way, approximately 1600 cp at 25°C
A syrup with a desired viscosity of s was produced. Similarly, an appropriate amount of water or pre-solution can be added to adjust the viscosity of the syrup to this value. The syrup was further heated for 60 seconds in a low temperature sterilization loop held at 195 below, then cooled to about 150 below and placed in containers. A syrup product with a viscosity of 1600 cps at 25° C. was thus obtained. The composition of the syrup excluding flavorings is as follows.

Liquid sucrose≠2 29.630 20.00
0 corn syrup (6326,00020,500D,
E,) Liquid maltodextriny 22.430 12.
000 Sodium Hexameta 0.200 0.
200 Phosphe-1・Sodium Benzoate 0.075 0.075
Solbin awakening 0.075 0.07
5P G A O, 2000,
200CM CO,5000,500 100,000% 53.550% The produced syrup has excellent taste, mouthfeel, and fluidity.

(4 other people)

Claims (9)

[Claims] (1) An aqueous table syrup containing sugar, a gum component, and water, wherein the sugar content is equivalent to 15 to 45% by weight of solid sugar in the final product, and the gum component is 0%. .1 to 0.5% by weight of propylene glycol alginate (PGA) and 0.3 to 0.8% by weight of carboxymethyl cellulose (CMC), said water increasing the viscosity of the final product to at least 200 c at 25°C.
Aqueous table syrup in sufficient quantity to make ps. (2) The aqueous table syrup according to claim 1, optionally containing up to 50% by weight of maltodextrin. (3) Maltodextrin content is 2 to 50% by weight
The aqueous table syrup according to claim 2, wherein the solid sugar content is from 15 to 44% by weight. (4) The aqueous table syrup according to claim 1, which further contains one or more preservatives such as antifungal drugs, and the amount thereof is 1% by weight or less. (5) The aqueous table syrup according to claim 1, further containing 0.5% by weight or less of alkali metal hexametaphosphate. (6) Sugar syrup is liquid sucrose No. 2. High fructose corn syrup, 63D. E. corn syrup, 4
2D. E. Corn syrup, 36D. E. Corn syrup, 24D. E. 2. The aqueous table syrup of claim 1 which is selected from the group consisting of corn syrup, solid corn syrup, and mixtures thereof. (7) The aqueous table syrup of claim 1 having a viscosity of at least 1000 cps at room temperature. (8) The aqueous table syrup according to claim 1, wherein the ratio of CMC to PGA is 2:1. (9) 15 to 45% solid sugar, 5 to 20% by weight
solid maltodextrin, 0.05 to 0.5% by weight
of propylene glycol alginate and 0.05 to 0
．． a gum component in combination with 8% by weight of carboxymethylcellulose, 0.01 to 1.0% by weight of a preservative;
primarily containing 0.01 to 0.5% by weight of sodium hexametaphosphate, 0.01 to 1% by weight of common salt, and sufficient water to bring the viscosity of the final product to 1300 to 1800 cps at 25°C, and Aqueous table syrup with a solid content of not more than 55% in the final product.