KR101855341B1 - Method for producing kale beverage and kale beverage produced by same method - Google Patents

Abstract

(A) preparing a kale extract by adding water to a dry kale followed by extraction and filtration; (b) adding water to the dried licorice, extracting, filtering and concentrating to prepare a licorice concentrate; (c) adding water to the dried bamboo shoot and extracting and filtering the bamboo shoot to prepare a bamboo shoot extract; (d) filtering the juice of the apple juice and concentrating it to prepare an apple concentrate; And (e) extracting the kale extract prepared in step (a), the licorice concentrate prepared in step (b), the extract obtained in step (c), the apple concentrate prepared in step (d) , Citric acid, polydextrose, fructooligosaccharide, liquid fructose and water, and a cale beverage prepared by the method.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of producing a kale beverage and a kale drink prepared by the method,

The present invention relates to a process for producing a kale beverage, which comprises mixing a kale extract, licorice concentrate, gyeongryo extract, apple concentrate, vitamin C, citric acid, polydextrose, fructooligosaccharide, ≪ / RTI >

The boom of the well-being trend has led to the deterioration of carbonated beverages, and the production of a variety of beverages using functional fruits and herbal medicines has been booming. These consumers' consumption tendency and purchasing tendency are as follows.

- Decrease in the consumption of carbonated beverages: Current consumers are seeing a negative view of carbonated beverages, and consumption of beverages using local fruits and herbal medicines is increasing.

- Changes in consumers' drinking preferences due to well-being trends: Caffeine and sugar are becoming a negative factor for consumers, avoiding carbonated beverages, and increasingly looking for good food according to well-being trends.

- Drinking beverages sold at high prices despite the high prices: current consumers are becoming more aware of the fact that they can taste good for their body regardless of price, Consumption is increasing.

Kale (kale, Brassia oleracea There is L. acephala DC.) Is a cruciferous vegetable known to have good cancer-preventing effects and has been cultivated for thousands of years in countries with temperate climates in Europe and the Americas. The fresh leaf of kale contains 140 mg of vitamin C per 100 g and 78 mg of carotenoid. In addition, it is rich in inorganic salts such as vitamin K, Ca, P, Na, Fe and high quality protein content, Is high. Especially, sulforaphane has been reported to reduce the incidence of lung cancer caused by smoking and to inhibit mutagenesis.

Kale is mainly used as green juice together with other vegetables. Studies on various physiological activities of Kale green juice have been carried out. However, studies on various foods using kale are still insufficient.

Korean Patent Laid-Open Publication No. 1990-0008982 discloses a process for producing a kale beverage, and Korean Patent Laid-Open Publication No. 2001-0114011 discloses a process for producing a vegetable green juice which is made of aloe, kale, But is different from the method for producing beverages using kale, licorice, bamboo shoot, and apple according to the present invention.

It is an object of the present invention, which is devised by the above-mentioned demand, that the object of the present invention is to provide a caleic drink by mixing a proper amount of a raw material into each main ingredient extracted so as to improve extraction yield and flavor, The present invention provides a method for producing a kale beverage.

In order to solve the above problems, the present invention provides a process for producing a kale extract, comprising the steps of: (a) adding water to a dried kale, extracting and filtering the kale extract; (b) adding water to the dried licorice, extracting, filtering and concentrating to prepare a licorice concentrate; (c) adding water to the dried bamboo shoot and extracting and filtering the bamboo shoot to prepare a bamboo shoot extract; (d) filtering the juice of the apple juice and concentrating it to prepare an apple concentrate; And (e) extracting the kale extract prepared in step (a), the licorice concentrate prepared in step (b), the extract obtained in step (c), the apple concentrate prepared in step (d) , Citric acid, polydextrose, fructooligosaccharide, liquid fructose, and water to produce a caleic beverage.

The present invention also provides a kale drink prepared by the above method.

The present invention relates to a process for preparing a caleic beverage by extracting each raw material under conditions excellent in extraction yield and flavor and then preparing a caleic beverage by mixing the appropriate amount of the cadaveric material to reduce the bitter taste and flavor of the cale beverage, There is an advantage that it can be easily ingested without.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic representation of a process for producing a kale beverage according to the present invention.
FIG. 2 is a graph comparing changes in sugar content of cale beverage with storage temperature and storage time. y axis: Brix
FIG. 3 is a graph comparing pH changes of the cale beverage according to the storage temperature and storage period. y axis: pH
4 is a graph comparing changes in L value of the cale beverage according to storage temperature and storage period. y axis: L value
5 is a graph comparing changes in a value of the cale beverage according to storage temperature and storage period. y axis: a value
6 is a graph comparing changes in b value of the cale beverage according to storage temperature and storage period. y axis: b value
FIG. 7 is a graph comparing changes in browning of cale beverage according to storage temperature and storage period. y axis: brown

In order to achieve the object of the present invention,

(a) preparing a kale extract by adding water to a dried kale, extracting and filtering the kale extract;

(b) adding water to the dried licorice, extracting, filtering and concentrating to prepare a licorice concentrate;

(c) a step of adding water to the dry gyeongryeo and extracting and filtering the gyeongryeo extract to prepare a gyeongryeo extract;

(d) filtering the juice of the apple juice and concentrating it to prepare an apple concentrate; And

(e) extracting the kale extract prepared in step (a), the licorice concentrate prepared in step (b), the extract prepared in step (c), the apple concentrate prepared in step (d) The method comprising the step of mixing citric acid, polydextrose, fructooligosaccharide, liquid fructose, and water.

In the method for producing a kale drink according to the present invention, the kale extract of step (a) is preferably prepared by adding 1,000 to 1,400 mL of water to 80 to 120 g of dried kale, and then extracting it at 92 to 98 DEG C for 6 to 8 hours Filtration to produce a kale extract of 11-12 Brix, more preferably 1,200 mL of water to 100 g of dry kale, followed by extraction at 95 < 0 > C for 7 hours and filtration to produce a 11.6 Brix kale extract have. When extracting with non-dry raw kale, there is a problem of inhaling and bitter taste in the extract. Therefore, it is preferable to extract dry kale. In addition, the extraction of kale under the above-mentioned conditions was able to produce a kale extract having high flavor because the extraction yield was high and the bitter taste unique to kale was not produced.

Further, in the method for producing a kale drink according to the present invention, the licorice concentrate of step (b) is preferably prepared by adding 1,000 to 1,400 mL of water to 80 to 120 g of dried licorice and then heating the mixture at 92 to 98 DEG C for 6 to 8 hours Extract, filter and concentrate at 40 to 50 ° C to prepare a licorice concentrate of 55 to 65 Brix. More preferably, 1,200 mL of water is added to 100 g of dried licorice, and then the mixture is extracted at 95 ° C. for 7 hours. And then concentrated at 45 ° C to produce a licorice concentrate of 60 Brix. Extraction of licorice with the above conditions resulted in a high yield of kale beverage and a good flavor of kale beverage.

Also, in the method for producing a kale beverage according to the present invention, the bale extract of the step (c) is preferably prepared by adding 3,200 to 4,000 mL of water to 80 to 120 g of dried gypsum and then drying it at 92 to 98 ° C for 6 to 8 hours Extraction and filtration to prepare a bamboo extract of 2.5 to 3.5 Brix. More preferably, 3,600 mL of water is added to 100 g of dried bamboo shoots, and the extract is then extracted at 95 ° C. for 7 hours and filtered to prepare a brix extract of 3 Brix can do. Extraction of bamboo shoots under the above conditions has an advantage in that the extraction yield is high and the taste of the kale beverage is enriched due to the flavor and aroma of the bamboo shoots.

Further, in the method for producing a kale beverage according to the present invention, the apple concentrate of step (d) is preferably obtained by filtering the juice of the apple juice and then concentrating at 40 to 50 ° C to prepare an apple concentrate of 55 to 65 Brix More preferably, the juice apple juice may be filtered and concentrated at 45 ° C to produce an apple concentrate of 60 Brix. The preparation of the apple concentrate under the above conditions did not impair the flavor and taste of the apples, and the taste of the caleic beverage could be further enhanced.

In the method for producing a kale drink according to the present invention, the mixing of the step (e) is preferably carried out in the range of 78 to 82% by weight of the kale extract, 2.2 to 3.2% by weight of the licorice concentrate, Wherein the fructooligosaccharide is contained in an amount of 3.7 to 3.7 wt%, the apple concentrate 1.7 to 2.6 wt%, the vitamin C 0.02 to 0.04 wt%, the citric acid 0.07 to 0.09 wt%, the polydextrose 1.7 to 2.6 wt%, the fructooligosaccharide 2.5 to 3.6 wt% And 0.56 to 0.66% by weight of water may be mixed. More preferably, 80% by weight of the kale extract, 2.7% by weight of the licorice concentrate, 3.16% by weight of the berry extract, 2.14% by weight of the apple concentrate, 0.03% by weight of citric acid, 0.08% by weight of citric acid, 2.17% by weight of polydextrose, 3.07% by weight of fructooligosaccharide, 6.04% by weight of liquid fructose and 0.61% by weight of water. The cale beverage prepared with the above materials and mixing ratios could be manufactured into a cale beverage in which the bitter taste and odor of the cale beverage were reduced and the taste and flavor of the ingredients were well combined to enhance the preference degree.

The method for producing a kale drink according to the present invention, more specifically,

(a) adding 1,000-1,400 mL of water to 80-120 g of dried kale, extracting at 92-98 DEG C for 6-8 hours, and filtering to prepare a kale extract of 11-12 Brix;

(b) 1,000-1,400 mL of water is added to 80-120 g of dried licorice and then extracted at 92-98 ° C for 6-8 hours, filtered and concentrated at 40-50 ° C to prepare a licorice concentrate of 55-65 Brix ;

(c) 3,200 ~ 4,000 mL of water is added to 80 ~ 120 g of dried bamboo shoots, followed by extraction at 92 ~ 98 ° C for 6 ~ 8 hours and filtration to prepare 2.5 ~ 3.5 Brix bamboo extracts.

(d) filtering the juice of the apple juice, and concentrating the juice at 40 to 50 ° C to prepare an apple concentrate having 55 to 65 Brix; And

(e) 78 to 82% by weight of the kale extract prepared in the step (a) and 2.2 to 3.2% by weight of the licorice concentrate prepared in the step (b), based on the total weight of the kale drink, 2.6 to 3.7% by weight of the extract of dentifrice, 1.7 to 2.6% by weight of the apple concentrate prepared in the step (d), 0.02 to 0.04% by weight of vitamin C, 0.07 to 0.09% by weight of citric acid, 1.7 to 2.6% by weight of polydextrose, 2.5 To 3.6% by weight, from 5.5 to 6.6% by weight of liquid fructose, and from 0.56 to 0.66% by weight of water,

More specifically,

(a) adding 1,200 mL of water to 100 g of dried kale, extracting at 95 DEG C for 7 hours, and filtering to prepare a 11.6 Brix kale extract;

(b) adding 1,200 mL of water to 100 g of dried licorice, extracting at 95 DEG C for 7 hours, filtering and concentrating at 45 DEG C to prepare a licorice concentrate of 60 Brix;

(c) 3,600 mL of water is added to 100 g of dried bamboo shoots, followed by extraction at 95 ° C. for 7 hours and filtration to prepare a 3 rd Brix extract:

(d) filtering the juice of the apple juice, and concentrating the juice at 45 캜 to prepare an apple concentrate of 60 Brix; And

(e) 80 wt% of the kale extract prepared in the step (a), 2.7 wt% of the licorice concentrate prepared in the step (b), 3.16 wt% of the extract of step (c) , 2.14% by weight of the apple concentrate prepared in step (d), 0.03% by weight of vitamin C, 0.08% by weight of citric acid, 2.17% by weight of polydextrose, 3.07% by weight of fructooligosaccharide, 6.04% by weight of liquid fructose and 0.61% Mixing < / RTI >

The present invention also provides a kale drink prepared by the above method.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: Kale beverage manufacturing

(a) 1,200 mL of purified water was added to 100 g of hot-air dried kale (leaf, stem), followed by extraction at 95 ° C for 7 hours and filtration to prepare a 11.6 Brix kale extract.

(b) 1,200 mL of purified water was added to 100 g of dried licorice, followed by extraction at 95 ° C for 7 hours, filtration, and concentration at 60 Brix at 45 ° C to prepare a licorice concentrate.

(c) 3,600 mL of purified water was added to 100 g of dried bamboo shoots, followed by extraction at 95 ° C for 7 hours.

(d) The apple juice was filtered, and the concentrate was concentrated to 60 Brix at 45 ° C to prepare an apple concentrate.

(e) 80% by weight of the kale extract of step (a), 2.7% by weight of the licorice concentrate of step (b), 3.16% by weight of the extract of step (c) And a Kale beverage containing 0.03% by weight of vitamin C, 0.08% by weight of citric acid, 2.17% by weight of polydextrose, 3.07% by weight of fructooligosaccharide, 6.04% by weight of liquid fructose and 0.61% by weight of purified water was filtered and sterilized.

Experimental Method

(1) Preference evaluation

The subjects of the consumer preference test were the panelists of 15 skillful appraisers of Arc Research Institute and Daegu Techno Park Oriental Industry Support Center.

On the day before the experiment, the samples were prepared and stored in a refrigerator at 4 ° C. The samples were taken out of the refrigerator 5 minutes before the experiment and placed in a disposable plastic container (4.5 cm in diameter and 5.5 cm in height) Respectively. In each sample container, the numbers selected from the random number table are indicated, and the order of presentation is arbitrary and presented randomly. Water (20 ± 2 ° C) and spit cup are provided to rinse mouth between sample and sample. Before evaluation of sample, 2 ~ 3 I rinse my mouth enough to do it.

The evaluation was conducted in a one-to-one interview with the consumer panel to avoid being influenced by other people's opinions and evaluated in order of sweetness, bitter taste, texture, flavor and overall preference. The sweetness, texture, flavor, and general preference were evaluated using the 10-point scale method. 1 point was rated 'not very good' and 10 points rated 'very good'. Bitter taste was rated as 'bitter taste is very strong' And 'no bitter taste'. The evaluation was carried out from the sample on the left, and a procedure was used to evaluate the sweetness, bitterness, texture, flavor, and overall acceptability of a sample at one time.

(2) Measurement of sugar content

The sugar content was measured using a refractometer N-1E (ATAGO Co., Japan). However, the sampled sample was measured while being maintained at 20 ° C.

(3) pH measurement

The pH was measured at 25 ° C using a pH meter (Metrohm Co., Swiss).

(4) Chromaticity measurement

The chromaticity was measured using a colorimetric CT-310 (Minolta camera Co., Japan) and expressed as L (lightness), a (redness) and b (yellowness) by Hunter scale.

(5) Brownness measurement

The absorbance was measured at 460 nm using a UV-VIS spectrophotometer (UV-200S, Shimadzu Co.).

(6) Total number of bacteria

Samples were collected aseptically for total bacterial counts. Samples were diluted stepwise and cultured in PCA (Merck, Germany) medium at 35 ± 1 ° C for 48 hours using the poring method. Colonies were measured. However, the total number of bacteria was measured only at 4 ℃, 20 ℃ and 30 ℃ storage, and the samples were measured 3 times for each temperature.

Example  1: Evaluation of preference according to addition amount of kale extract

In the first preference evaluation, three samples were prepared in which the amount of the kale extract (Brix 11.6) in step (a) of Production Example 1 was added at different ratios.

Blend ratio (% by weight) used in the primary preference evaluation material k88 d88 h88 Kale extract (Brix 11.6) 75 80 85 Purified water 25 20 15

In the first preference evaluation according to the addition amount of kale extract, 80% of kale extract added samples showed high preference.

1st preference degree evaluation result list Item k88 d88 h88 sweetness 5.33 6.10 5.53 bitter 5.86 6.36 5.86 Texture 6.10 6.40 5.80 zest 5.86 6.40 5.80 Comprehensive likelihood 5.96 6.38 5.83

Example  2: Evaluation of preference according to the addition amount of licorice concentrate

In the second preference evaluation, three samples were prepared in which the kale extract was fixed at 80% and the amount of the licorice concentrate added in step (b) of Production Example 1 was added at different ratios.

The compounding ratio (% by weight) used in the secondary preference evaluation material g45 t45 r45 Kale extract (Brix 11.6) 80 80 80 Licorice concentrate (Brix 60) 0.4 2.7 3.5 Purified water 19.4 17.3 16.5

In the second preference evaluation according to the addition amount of licorice concentrate, 2.7% of licorice concentrate was highly preferred.

2nd preference evaluation result list Item g45 t45 r45 sweetness 6.10 6.40 6.16 bitter 6.20 6.80 6.40 Texture 7.08 7.10 6.70 zest 6.66 7.13 5.80 Comprehensive likelihood 6.80 7.30 6.43

Example  3: Evaluation of preference according to addition amount of apple juice extract and apple juice concentrate

In the third preference evaluation, four kinds of samples were prepared in which the addition amount of kale extract was adjusted to 80% and the licorice concentration was adjusted to 2.7%, and the amounts of the extracts of step (c) and step (d) Prepared.

The compounding ratio (% by weight) used in the third preference evaluation material e23 w23 c23 f23 Kale extract (Brix 11.6) 80 80 80 80 Licorice concentrate (Brix 60) 2.7 2.7 2.7 2.7 Boryeong Extract (Brix 3) 2.14 3.16 4.12 - Apple concentrate (Brix 60) 3.16 2.14 0.75 2.14 Purified water 12 12 12.43 15.16

In the third preference evaluation according to the addition amount of apple juice extract and apple juice concentrate, 3.16% of apple juice extract and 2.14% of apple juice extract showed high preference and f23 sample without apple juice extract showed the lowest preference.

3rd preference rating result list Item e23 w23 c23 f23 sweetness 7.13 7.33 6.80 6.50 bitter 7.20 7.73 7.10 6.56 Texture 7.30 7.40 7.13 7.02 zest 7.13 7.53 7.20 6.20 Comprehensive likelihood 7.20 7.78 7.16 6.66

Example  4: Evaluation of final preference according to compounding ratio

The compounding ratio used in the evaluation of the final preference degree is shown in Table 7 below. Kale extract, licorice concentrate, gyeongyoung extract and apple concentrate were prepared by adding various additives.

(%) Used in the final acceptance evaluation material 56h 56j 56k 56i Kale extract (Brix 11.6) 80 80 80 80 Licorice concentrate (Brix 60) 2.7 2.7 2.7 2.7 Boryeong Extract (Brix 3) 3.16 3.16 3.16 3.16 Apple concentrate (Brix 60) 2.14 2.14 2.14 2.14 Vitamin C 0.01 0.03 0.05 0.11 Functional citric acid 0.11 0.08 0.05 - Polydextrose 1.47 2.17 2.87 2.17 Fructooligosaccharide 4.07 3.07 2.07 - Liquid fructose 5.12 6.04 6.87 9.11 Purified water 1.22 0.61 0.09 0.61

As a result of the evaluation of preference according to the final compounding ratio, 56j samples showed the highest preference.

Evaluation result of preference according to compounding ratio Item 56h 56j 56k 56i sweetness 7.26 7.80 7.60 7.12 bitter 6.86 8.20 7.13 6.78 Texture 7.40 7.73 7.60 7.28 zest 7.33 7.80 7.40 7.22 Comprehensive likelihood 7.06 8.33 7.60 6.98

Example  5: Evaluation of preference according to kale extraction condition

As a result of Examples 1 to 4, the sensory evaluation of the kale beverage prepared with different kale extraction conditions in the kale beverage prepared at a blending ratio of 56j was carried out. As a result, the kale beverage prepared by extracting the kale at 95 ° C for 7 hours showed the highest preference.

Evaluation of preference according to kale extraction condition Extraction condition sweetness bitter Texture zest Comprehensive likelihood 85 ℃ 10 hours 7.30 7.12 7.40 7.56 7.87 95 ℃ 7 hours 7.80 8.20 7.73 7.80 8.33 100 ℃ 5 hours 7.42 6.48 7.58 7.20 7.40

Example  6: Evaluation of preference according to licorice extraction condition

As a result of Examples 1 to 4, the sensory evaluation of the kale beverage prepared by varying the licorice extracting conditions in the kale beverage prepared at a blending ratio of 56j was carried out. As a result, the kale drink added with concentrated licorice concentrate after extracting licorice at 95 ℃ for 7 hours showed the highest preference.

Evaluation of preference according to licorice extraction condition Extraction condition sweetness bitter Texture zest Comprehensive likelihood 85 ℃ 10 hours 7.22 7.82 7.52 7.46 7.76 95 ℃ 7 hours 7.80 8.20 7.73 7.80 8.33 100 ℃ 5 hours 7.48 7.56 7.47 7.10 7.54

Example  7: Evaluation of preference according to extraction conditions

As a result of Examples 1 to 4, the sensory evaluation of the kale beverage prepared at different mixing ratios of 56 j was carried out. As a result, kale beverage containing gyeongryeo extract prepared by extracting gyeongryeo at 95 ℃ for 7 hours showed the highest preference.

Evaluation of preference according to extraction conditions Extraction condition sweetness bitter Texture zest Comprehensive likelihood 85 ℃ 10 hours 7.38 7.68 7.30 7.40 7.66 95 ℃ 7 hours 7.80 8.20 7.73 7.80 8.33 100 ℃ 5 hours 7.50 7.12 7.48 7.12 7.38

Example  8: Cale beverage storage experiment

(1) change in sugar content

The change in sugar content of the kale beverage according to Preparation Example 1 according to storage temperature and storage period is shown in Fig. The sugar content was not significantly different between storage period and storage temperature

(2) pH change

The pH change of the cale beverage of Preparation Example 1 according to storage temperature and storage period is shown in Fig. The pH was not significantly different between storage period and storage temperature.

(3) Change in chromaticity

The change in color of the kale beverage according to Preparation Example 1 according to the storage temperature and storage period is shown in Figs. The L value (lightness) of the color change gradually decreased until 7 weeks (the color of the beverage became darker) and then decreased sharply after 7 weeks. However, the color change was not so large as to be visually distinguished (Fig. 4). In the case of the a value (redness) of the change of the color of the beverage, the change gradually developed after the 3rd week. However, a value (redness) was not so large as to be visually distinguished (FIG. 5). The b value (yellowness) of the change of the color of the drink gently rose as a whole, and the b value (yellowness) did not show a significant difference as to be visually distinguished (Fig.

(4) Brownness change

The change in color of the kale beverage according to Preparation Example 1 according to the storage temperature and the storage period is shown in Fig. In the case of the beverage stored at 60 ° C, it was found that the browning became the most brown at the 12th week, but there was not a large difference to be visually distinguished (Fig. 7).

(5) Total bacterial change

Table 12 shows the results of measuring the total number of bacteria by storage temperature and storage period of the kale beverage of Production Example 1. [ Total bacterial counts were confirmed at 4 ℃, 20 ℃ and 30 ℃, but no microorganisms were detected. This indicates that the sterilization method is appropriate and is an index for providing stable products even in long-term distribution.

Changes in total bacterial counts of cale beverages by storage temperature and storage period 1 week 2 weeks 3 weeks 4 weeks 5 weeks 6 weeks 7 weeks 8 weeks 9 weeks 10 weeks 11 weeks 12 weeks 4 ℃ N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. 20 ℃ N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. 30 ℃ N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D. N.D.

N.D: Not detected

Claims (5)

(a) adding 1,200 mL of water to 100 g of dried kale, extracting at 95 DEG C for 7 hours, and filtering to prepare a 11.6 Brix kale extract;
(b) adding 1,200 mL of water to 100 g of dried licorice, extracting at 95 DEG C for 7 hours, filtering and concentrating at 45 DEG C to prepare a licorice concentrate of 60 Brix;
(c) 3,600 mL of water is added to 100 g of dried bamboo shoots, followed by extraction at 95 ° C. for 7 hours and filtration to prepare a 3 rd Brix extract:
(d) filtering the juice of the apple juice, and concentrating the juice at 45 캜 to prepare an apple concentrate of 60 Brix; And
(e) 80 wt% of the kale extract prepared in the step (a), 2.7 wt% of the licorice concentrate prepared in the step (b), 3.16 wt% of the extract of step (c) , 2.14% by weight of the apple concentrate prepared in the step (d), 0.03% by weight of vitamin C, 0.08% by weight of citric acid, 2.17% by weight of polydextrose, 3.07% by weight of fructooligosaccharide, 6.04% by weight of liquid fructose and 0.61% ≪ RTI ID = 0.0 > 1. ≪ / RTI > delete delete delete delete

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