KR101049886B1 - Placto-oligosaccharide composition for ice cream raw materials, preparation method thereof and ice-cream containing placto-oligosaccharide composition - Google Patents

Abstract

The present invention relates to a raw material of the flaktooligosaccharide for ice cream, a method for producing the same and an ice cream containing the flactooligosaccharide, the floctooligosaccharide according to the present invention, 10 to 12% by weight of glucose in the total weight of the floctooligosaccharide composition, Sugar 7-8 wt%, Malt sugar 2-3 wt%, Kestose 12-14 wt%, Maltotriose 9-10 wt%, Nystos 12-14 wt%, Maltotetraose 20-25 wt%, Maltopenta It is characterized in that it comprises 15 to 20% by weight os. The above-described flactooligosaccharide composition according to the present invention is obtained by immobilizing a plactosil transferase in aureobasidium sp. Strain on a carrier and then filling it in a column and passing a mixture of starch syrup and sugar through the column. It is.

Pactooligosaccharide, Ice Cream, Hardness, Aureobasidium, Plactosyl Transferase

Description

Fructooligosaccharides composition for using as a material of an ice cream, a method of preparation about and an ice cream comprising the same}

The present invention relates to a novel floctooligosaccharide composition for ice cream raw materials and a method for producing the composition. The floctooligosaccharide composition according to the present invention, based on the total mass of the composition, glucose 10-12% by weight, sugar 7-8% by weight, malt sugar 2-3%, kestose 12-14% by weight, maltotriose 9 10 wt%, 12-14 wt% of Nystos, 20-25 wt% of Maltotetraose, and 15-20 wt% of Maltopentaose.

In addition, the present invention relates to an ice cream prepared by using the above-described flactooligosaccharide composition as a raw material.

Furthermore, the present invention is a step of immobilizing the floctosil transferase in the Aureobasidium sp. Strain to the carrier and filling it into a column, and a mixture of starch syrup and sugar to pass through the column to form a flactooligosaccharide composition It relates to a method for producing a floctooligosaccharide, comprising the step of producing.

In addition to previously known oligosaccharides, placto-oligosaccharides are currently available in food, beverage, confectionery, and health foods with functional low calories, growth factors such as lactic acid bacteria and bifidus bacteria, improvement of intestinal flora, inhibition of harmful bacteria growth, improvement of bowel quality, and immunity enhancement. (Ref .: Korean Patent No. 411508, this document, and the following references are hereby incorporated by reference in their entirety). In particular, U.S. Patent No. 5,827,526 discloses that diarrhea inhibitory effect is taken by ingesting 0.5 to 5 g of floctooligosaccharide per day, and Korean Patent Publication No. 2000-57520 mixes the flactooligosaccharide and galactooligosaccharide with various edible ingredients. When produced in one substance, it is disclosed that the intestinal flow is improved in a better state than other oligosaccharides to effectively express the intestinal effect. In addition, the placotooligosaccharides induce the proliferation of Lactobacillus bifidus among the human intestinal bacteria, which is excellent for bowel movements, does not affect blood sugar levels when ingested, and is not decomposed by digestive enzymes. Research is being actively considered. In addition, the effect of reducing cholesterol in the blood and liver has been found that research is also in progress.

Conventionally, a method of producing floctooligosaccharides includes a method using microorganisms that produce fructosyl transferase. For example, there is a method using Aspergillus niger, Penicillium sp. Or Fusarium sp. However, the floctooligosaccharide prepared using the conventional method has a low freezing point, has poor shape retention, and melts quickly at room temperature, making it difficult to apply to ice cream.

Therefore, none of the prior art documents describe plutooligosaccharide compositions suitable as raw materials for making ice cream.

The present invention overcomes the disadvantages that are difficult to apply to ice creams of conventional floctooligosaccharides, and has improved freezing point suitable for use as an ice cream raw material, having a higher freezing point than sugar and enhanced texture to maintain shapeability at room temperature. It is an object of the invention to provide an oligosaccharide composition.

Furthermore, the present invention not only contains a flactooligosaccharide composition having various beneficial effects as described above in place of or in addition to the saccharides used in conventional ice creams, but is therefore easily obtainable as ice cream scoops. It is an object of the present invention to provide ice cream that is excellent in terms of product properties since there is no tendency of moisture in the ice cream.

The present invention is based on the total weight of the composition of 10 to 12% by weight of glucose, 7 to 8% by weight of sugar, 2 to 3% by weight of maltose, 12 to 14% by weight of kestos, 9 to 10% by weight maltotriose, nice 12 to 14% by weight of toss, 20 to 25% by weight of maltotetraose, and 15 to 20% by weight of maltopentaose.

The composition of the present application is fixed to the carrier after the fixation of the flactocil transferase in the Aureobasidium sp. Strain in the column, the mixture of starch syrup and sugar 1: 0.5 to 1: 2 mass ratio of the mixture It is prepared by passing through a column to produce a floctooligosaccharide composition.

The present invention by using a unique floctooligosaccharide composition as a raw material of the ice cream to give the effect as a bulking agent to the ice cream, at the same time to give a sweet taste, to maintain the shape retention at room temperature, to maintain a texture that can be floated with ice cream scoop, There is an advantage that can provide a good quality ice cream.

In addition, the floctooligosaccharide composition according to the present invention is not only beneficial to the health by helping the growth of enteric beneficial bacteria such as bifidus bacteria, but also prevents water dropping in the ice cream and is highly suitable for use as a raw material of ice cream.

In the present application, the 'floctooligosaccharide composition' refers to a viscous liquid prepared to be applicable to hard ice cream having a sweetness similar to maltose syrup and having a freezing point higher than sugar and enhanced texture.

Matching sugars as an important factor on the physical properties used in ice cream can be called bulk sweeteners (Bulk Sweeteners). At the same time, texture should be maintained while giving sweetness and increasing solid content. Representative sugars include sugars, fructose, malt syrup, maltodextrin, maltitol, sorbitol, lactitol and the like have been proposed, and water-soluble dietary fibers such as polydextrose and indigestible dextrin are also used as bulking agents.

However, the sugars are sweet, but the freezing point is relatively low, many sugars are difficult to maintain the shape retention for a short time at room temperature. For example, there are sugar alcohols such as sorbitol, maltitol and erythritol and liquid fructose. Malt starch syrup, maltodextrin, polydextrose, and indigestible dextrin are known as additives that can maintain the shape retention, but are generally known as volume increasing substrates used in admixture with sugar because they have weak or little sweetness.

In the conventional floctooligosaccharide, the freezing point is similar to sugar, but because of its low viscosity, it is difficult to maintain the shape retention, so it was not tended to be used in ice cream.

The present invention designed the sugar composition to improve the shortcomings of the existing floctooligosaccharides to give a bulk agent effect (Bulk Agent) and Hardness to be very suitable as a material of the ice cream. In addition, it was intended to apply the functional saccharide material to ice cream by giving the functionality of the intestinal flora increase.

An important factor in ice cream is to maintain the shape of the prosthesis that can float in the ice cream scoop, which also affects the freezing point drop, but the formation of ice core crystals that form at a certain temperature affects the hard texture. Therefore, the texture of the ice cream is preferably a hardness lower than the sugar based on the sugar. However, in view of monosaccharides such as fructose and glucose, the freezing point is lower than sugar, and sugar alcohols such as maltitol do not produce ice core crystals, resulting in excessively soft ice cream. The factor that makes soft ice cream is large. Therefore, too soft texture seems to be a sugar that can be a problem.

Accordingly, the present invention is characterized by using a sugar and syrup mixture as a raw sugar, and provides a floctooligosaccharide composition obtained by converting the description and syrup mixture to Fructosyltransferase, an immobilized flactooligosaccharide conversion enzyme, wherein the composition is glucose 10-12 wt%, Sugar 7-8 wt%, Malt sugar 2-3 wt%, Kestose 12-14 wt%, Maltotriose 9-10 wt%, Nystos 12-14 wt%, Maltotetraose 20 ~ Liquid sugar having a sugar composition of 25% by weight, maltopentaose 15-20% by weight, by applying such a floctooligosaccharide composition to ice cream to provide an ice cream with improved shape retention.

According to a first aspect of the present invention, the method for preparing a flactooligosaccharide composition according to the present invention comprises the steps of: immobilizing a carrier of the plutosyl transferase in aureobasidium sp. And passing the mixture of starch syrup and sugar through the column to produce a floctooligosaccharide composition. Thereafter, the floctooligosaccharide composition may be filtered, decolorized, ion-treated, and concentrated to obtain 75% by weight or more of the floctooligosaccharide composition relative to the solid content, and may be used as a raw material of the ice cream to provide an ice cream with improved hardness. have. Aureobasidium strains that can be used in the present invention are not particularly limited as long as they produce a fructosyl transferase, and aureobasidium strains known to those skilled in the art can be used. For example, aureobasidium pullulans, aureobasidium bolleyi, aureobasidium caulivolum and the like.

In a second aspect of the present invention, the flactooligosaccharide composition according to the present invention comprises 10 to 12% by weight of glucose, 7 to 8% by weight of sugar, 2 to 3% by weight of maltose, Kestose 12 based on the total mass of the composition. 14 wt%, maltotriose 9-10 wt%, 12-14 wt% Nystos, 20-25 wt% maltotetraose and 15-20 wt% maltopentaose.

Such a flactooligosaccharide composition of the present application overcomes the disadvantages that are difficult to apply to ice cream, helps the growth of enteric beneficial bacteria such as Bifidobacteria, strengthens texture that is difficult to maintain the shape retention at room temperature, and can be easily obtained as an ice cream scoop. (Scoopable) has a number of advantages over the sugar of conventional ice cream. Furthermore, the freezing point is higher than that of sugar, and it is possible to act as an excipient (Bulking Agent), and to fix the water in the ice cream stably without pulling out.

In the first embodiment, to prepare a floctooligosaccharide composition, a fructose transferase, called a fructosyl transferase of Aureobasidium sp., Is immobilized on a carrier and then filled in a column.

In the first embodiment, after the pH 4.0 ~ 6.0, preferably pH 5.0 to 6.0, more preferably pH 5.5, temperature 40 to 60 ℃, preferably 55 ℃, starch syrup and sugar 1: 0.5 to 1 When the saccharides mixed at a weight ratio of 2: 2, preferably 1: 1, are continuously passed through the reaction for 6 hours at a concentration of 60% or more, a floctooligosaccharide composition is obtained. The composition of the floctooligosaccharide obtained through this manufacturing method is 10 to 12% by weight of glucose, 7 to 8% by weight of sugar, 2 to 3% by weight of maltose, 12 to 14% by weight of kestos, 9 to 10% by weight of maltotriose, A unique composition is produced having a sugar composition of 12 to 14% by weight of nystos, 20 to 25% by weight of maltotetraose, and 15 to 20% by weight of maltopentaose.

In a third aspect of the present invention, there is provided a hard ice cream comprising the above-mentioned flactooligosaccharide composition, which is usually prepared by a process known in the art for making ice creams, for example, sugar, floctooligosaccharide composition, skim milk powder ( When milk solids are required), butter (if fat content is required), juice concentrates, flavors, acidulants, purified water, emulsifiers can be mixed, sterilized, homogenized and then frozen, molded and cured.

The floctooligosaccharide composition prepared in this manner shows a marked improvement in the hardness (Hardness).

Hereinafter, specific examples will be described to help the understanding of the present invention, but the present invention is not limited to the examples.

Example 1 Preparation of Fructooligosaccharide Composition

The starch was hydrolyzed with alpha amylase, filtered and decolorized, and then, the sugar-purified low sugar syrup was mixed and dissolved in a 30% solution of white sugar to prepare 1,000 ml of a 60% solid content solution. Separately, the Aureobasidium pullulans strain (Aureobasidum L-48 KFCC-10245) was cultured to isolate the enzyme fructosyl transferase included in the strain and immobilized on an Agar carrier. This enzyme was filled with 360 ml of a diameter: height 1: 4 stainless steel tube, and flowed in contact with the immobilized enzyme packed at 1.0 ml / min flow rate at a stock solution pH of 5.5 and a liquid temperature of 55 ° C. After contacting with the immobilized enzyme for a total of 6 hours, a solid product with a solid concentration of 58% and 960 ml was obtained after 16 hours. The sugar composition of the solid was analyzed by HPLC, and the second method was applied to the oligosaccharide analysis method of food processing method. As a result of analysis, the sugar composition (solid content) was 12% by weight of glucose, 7% by weight of sugar, 3% by weight of maltose, 12% by weight of kestos, 9% by weight of maltotriose, 14% by weight of nystos, and maltotetraose 22 A liquid composition was obtained having a sugar composition of wt% and maltopentaose 21 wt%.

The floctooligosaccharide composition obtained as in the above example is a product intentionally obtained for application to ice cream.

The present invention is to prepare a floctooligosaccharide composition to impart a Bullking Agent effect and at the same time give a sweet taste, to maintain the shape retention at room temperature, and to devise a saccharide sugar for ice cream maintaining a texture that can be floated as ice cream scoop. This was applied to prepare ice cream as a main material as in the example.

[Example 2] Application examples of ice creams of the floctooligosaccharide composition

This application example is for ice creams having a milk fat content of 6% or more and a total milk solids of 16% or more.

Basically, sugar for sweetening is mixed with skim milk powder as milk ingredient, processing butter for adding milk fat, and a bulking agent and a flactooligosaccharide composition for maintaining shape retention are added. Water was added to disperse to prepare an ice cream blend of 31% solids and 8% milk fat. An emulsion stabilizer was added to emulsify milk fat and water and to impart viscosity. After mixing all the blends except the fragrance, the blends were mixed for 20 minutes using a high speed mixer to allow the blend to be homogenized. After the mixing step, the blend was sterilized in a pasteurizer at 75 ° C. for 20 minutes. After pasteurization, the blend was homogenized using a homogenizer at 1700 psi and the homogeneous blend was cooled using a cold plate up to 4 ° C. Flavors such as vanilla flavor were added to the cooled formulation, mixed well and aged for 1 hour. The formulation is set to -6 ° C using a Tayler Freezer and the overrun is adjusted to 100% to freeze the ice cream formulation to make a sample. Samples are taken in a plastic container with a lid and placed in a quick freezer set at -30 ° C. for 30 minutes to undergo curing and then stored for 5 days to complete the sample through freezing aging. The hardness of the ice cream was measured using a texture measuring instrument as a finished sample. The malt syrup, floctooligosaccharide, sorbitol solution, and maltitol solution were added in the same amount based on the same moisture content to make a sample and the hardness thereof was measured.

TABLE 1

Application examples of ice creams of the floctooligosaccharide composition

Raw material name #One #2 # 3 #4 # 5 White sugar 12.2 12.2 12.2 12.2 12.2 Flactooligosaccharide Composition 9.2 - - - 9.2 Malt syrup - 9.2 - - - Pactooligosaccharide - - 9.2 - - Sorbitol Liquid - - - 9.2 - Maltitol liquid - - - 9.2 Processing Butter 10.6 10.6 10.6 10.6 10.6 Skim milk powder 9.2 9.2 9.2 9.2 9.2 Emulsifying Stabilizer 0.5 0.5 0.5 0.5 0.5 Vanilla flavor 0.1 0.1 0.1 0.1 0.1 Purified water 58.2 58.2 58.2 58.2 58.2 system 100.0 100.0 100.0 100.0 100.0

[Example 3] Application example of ice milks of the floctooligosaccharide composition

This application example is for ice creams having a milk fat content of 2% or more and a total milk solids of 7% or more.

Basically, sugar for sweetening is mixed with skim milk powder as milk ingredient, processing butter for adding milk fat, and a bulking agent and a flactooligosaccharide composition for maintaining shape retention are added. Water was added to disperse to prepare an ice milk blend of 31% solids and 8% milk fat. An emulsion stabilizer was added to emulsify milk fat and water and to impart viscosity. After mixing all the blends except the fragrance, the blends were mixed for 20 minutes using a high speed mixer to allow the blend to be homogenized. After the mixing step, the blend was sterilized in a low temperature sterilizer at 75 ° C. for 20 minutes. After pasteurization, the blend was homogenized using a homogenizer at 1900 psi and the homogeneous blend was cooled using a cold plate to 4 ° C. Flavors such as vanilla flavor were added to the cooled formulation, mixed well and aged for 1 hour. The formulation is set to -6 ° C using a Tayler Freezer, and the sample of the ice milk formulation is frozen by adjusting the degree of overrun to 100%. Samples are taken in a plastic container with a lid and placed in a quick freezer set at -30 ° C. for 30 minutes to undergo curing and then stored for 5 days to complete the sample through freezing aging. The hardness of the ice milk was measured using a texture measuring instrument as a finished sample. The malt syrup, floctooligosaccharide, sorbitol solution and maltitol solution were added in the same amount based on the same water content to make a sample and the hardness thereof was measured.

TABLE 2

Application examples of ice milk milks of the floctooligosaccharide composition

Raw material name #One #2 # 3 #4 # 5 White sugar 12.5 12.5 12.5 12.5 12.5 Fructooligosaccharide Composition 7.9 - - - - Malt syrup - 7.9 - - - Pactooligosaccharide - - 7.9 - - Sorbitol Liquid - - - 7.9 - Maltitol liquid - - - - 7.9 Processing Butter 4.0 4.0 4.0 4.0 4.0 Skim milk powder 6.6 6.6 6.6 6.6 6.6 Emulsifying Stabilizer 0.5 0.5 0.5 0.5 0.5 Vanilla flavor 0.1 0.1 0.1 0.1 0.1 Purified water 68.4 68.4 68.4 68.4 68.4 system 100.0 100.0 100.0 100.0 100.0

Example 4 Ice Cream Application Example of Flacto-Oligosaccharide Composition

This formulation is an application for ice cream products that do not contain dairy ingredients.

The sugar to give sweetness, the flactooligosaccharide composition for giving a satisfactory texture and shape retention, and the orange concentrate for giving an orange taste were mixed. In order to dissolve and separate this raw material, water was added to prepare a blend of orange flavored ice cream having a solid content of 23%. An emulsifying stabilizer was added thereto for imparting viscosity, suppressing ice crystal formation, and strengthening the shape retention of the product. After mixing and dissolving the blend, the mixture was mixed for 20 minutes using a high speed mixer to allow the blend to be mixed. After the mixing step, the blend was sterilized in a pasteurizer at 75 ° C. for 20 minutes. After pasteurization, the blend was homogenized using a homogenizer at 1700 psi and the homogeneous blend was cooled using a cold plate up to 4 ° C. Acid flavors such as orange flavor and citric acid were added to the cooled mixture, mixed well, and aged for 1 hour. The matured mixture is poured into a square ice cream mold and placed in a quick freezer set at -30 ° C. for 30 minutes to undergo curing and then stored for 5 days to complete the sample through freezing ripening. The hardness of the frozen dessert was measured in the same manner as in Example 2, and the sample was prepared by replacing the flactooligosaccharide blend of raw material with maltose syrup, floctooligosaccharide, sorbitol solution and maltitol solution to measure the hardness.

[Table 3]

Example of Ice Cream Application of Fructooligosaccharide Composition

Raw material name #One #2 # 3 #4 # 5 White sugar 12.7 12.7 12.7 12.7 12.7 Fructooligosaccharide Composition 7.2 - - - - Malt syrup - 7.2 - - Pactooligosaccharide - - 7.2 - - Sorbitol Liquid - - - 7.2 - Maltitol liquid - - - - 7.2 Orange Concentrate 8.6 8.6 8.6 8.6 8.6 dextrin 1.7 1.7 1.7 1.7 1.7 Crystallization 0.1 0.1 0.1 0.1 0.1 Emulsifying Stabilizer 0.3 0.3 0.3 0.3 0.3 Orange flavor 0.3 0.3 0.3 0.3 0.3 Purified water 69.1 69.1 69.1 69.1 69.1 system 100.0 100.0 100.0 100.0 100.0

Example 5 Measurement of Hardness of Sample

In the ice cream, ice milk, and ice cream, the following device was designed to experiment with a measurement method suitable for hardness in actual product distribution (see FIG. 2).

The sample subjected to the freezing aging process was pressed with a 700 g weight at 25 ° C. from above, and the height of the sample was measured with time to measure the bearing capacity and hardness of the product in distribution for each sample.

The result of measuring the hardness of the product through the above example is shown in the table below. <Height (cm)>

[Table 4]

Hardness measurement result of ice cream

Minutes #One
(Placto composition) #2
(corn syrup) # 3
(Flactogo) #4
(Sorbitol liquid) # 5
(Maltitol liquid) 0 30 30 30 30 30 8 27 27 22 23 26 10 24 25 19 20 25 12 23 22 15 18 23 14 20 19 14 15 19 16 18 17 11 12 18 18 17 15 - 11 16 20 15 13 - - 15 22 13 11 - - 11 24 10 - - - - 26 - - - - -

TABLE 5

Hardness measurement result of ice milk

Minutes #One
(Placto composition) #2
(corn syrup) # 3
(Flactogo) #4
(Sorbitol liquid) # 5
(Maltitol liquid) 0 30 30 30 30 30 8 29 30 29 27 29 10 27 28 25 24 26 12 25 26 21 20 23 14 24 23 18 16 21 16 20 20 14 14 18 18 17 17 11 10 17 20 16 14 - - 13 22 13 13 - - 11 24 11 - - - - 26 - - - - -

TABLE 6

Hardness Measurement Results of Ice Creams

Minutes #One
(Placto composition) #2
(corn syrup) # 3
(Flactogo) #4
(Sorbitol liquid) # 5
(Maltitol liquid) 0 30 30 30 30 30 8 30 30 25 25 30 10 29 30 22 20 28 12 27 28 19 14 25 14 26 26 15 11 22 16 23 22 14 - 20 18 21 19 11 - 17 20 17 15 - - 14 22 15 12 - - 12 24 14 - - - 11 26 10 - - - 28 - - - - -

Hardness of the malt syrup, floctooligosaccharide, sorbitol, maltitol, and plactooligosaccharide composition was measured through the above examples. This measurement was measured the hardness with the ice cream hardness tester of Figure 2). Accordingly, the present invention provides an improved floctooligosaccharide composition applicable to ice cream, and in particular, the present invention has confirmed that the hardness of the ice cream can be significantly improved by using the floctooligosaccharide composition.

1 is an HPLC of a floctooligosaccharide composition prepared according to one aspect of the present invention.

Figure 2 shows the apparatus used for measuring the hardness of the ice cream produced in the present invention.

Claims (7)

Fixing the plutosyl transferase in the Aureobasidium sp. Strain to a carrier and then filling the column, and passing the mixture of starch syrup and sugar through the column to produce a placto-oligosaccharide composition. The manufacturing method of the floctooligosaccharide composition. The manufacturing method of Claim 1 whose mass ratio of the starch syrup and sugar is 1: 0.5-1: 2. The manufacturing method of Claim 1 or 2 whose pH of the said column is 5.0-6.0, and the temperature of the said column is 40-60 degreeC. The process according to claim 1 or 2, further comprising the step of filtering, decolorizing, ion purifying and concentrating the obtained placto-oligosaccharide composition. 10-12 wt% glucose, 7-8 wt% sugar, 2-3 wt% maltose, 12-14 wt% kestos, 9-10 wt% maltotriose, 12-14 wt%, based on the total weight of the composition Weight%, maltotetraose 20 to 25% by weight and maltopentaose, characterized in that it comprises 15 to 20% by weight, the composition of the floctooligosaccharide for ice cream raw materials. Ice cream, characterized in that it contains the floctooligosaccharide composition according to claim 5. delete

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