KR101991927B1 - Emulsion composition in powder - Google Patents
Emulsion composition in powder Download PDFInfo
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- KR101991927B1 KR101991927B1 KR1020170032733A KR20170032733A KR101991927B1 KR 101991927 B1 KR101991927 B1 KR 101991927B1 KR 1020170032733 A KR1020170032733 A KR 1020170032733A KR 20170032733 A KR20170032733 A KR 20170032733A KR 101991927 B1 KR101991927 B1 KR 101991927B1
- Authority
- KR
- South Korea
- Prior art keywords
- composition
- weight
- maltotetraose
- syrup
- content
- Prior art date
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- 239000000203 mixture Substances 0.000 title claims abstract description 133
- 239000000843 powder Substances 0.000 title claims description 51
- 239000000839 emulsion Substances 0.000 title claims description 43
- 239000006188 syrup Substances 0.000 claims description 108
- 235000020357 syrup Nutrition 0.000 claims description 107
- LUEWUZLMQUOBSB-OUBHKODOSA-N maltotetraose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O[C@@H]3[C@@H](O[C@@H](O)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-OUBHKODOSA-N 0.000 claims description 96
- LUEWUZLMQUOBSB-UHFFFAOYSA-N UNPD55895 Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(OC3C(OC(O)C(O)C3O)CO)C(O)C2O)CO)C(O)C1O LUEWUZLMQUOBSB-UHFFFAOYSA-N 0.000 claims description 90
- UYQJCPNSAVWAFU-UHFFFAOYSA-N malto-tetraose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(O)C(CO)O2)O)C(CO)O1 UYQJCPNSAVWAFU-UHFFFAOYSA-N 0.000 claims description 90
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- 239000005018 casein Substances 0.000 claims description 19
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 19
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- 239000000194 fatty acid Substances 0.000 claims description 18
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 15
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 14
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- JYIMWRSJCRRYNK-UHFFFAOYSA-N dialuminum;disodium;oxygen(2-);silicon(4+);hydrate Chemical compound O.[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[Na+].[Na+].[Al+3].[Al+3].[Si+4] JYIMWRSJCRRYNK-UHFFFAOYSA-N 0.000 claims description 5
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000006172 buffering agent Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 125000002091 cationic group Chemical group 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- ZCDOYSPFYFSLEW-UHFFFAOYSA-N chromate(2-) Chemical compound [O-][Cr]([O-])(=O)=O ZCDOYSPFYFSLEW-UHFFFAOYSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004133 fatty acid degradation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 235000010494 karaya gum Nutrition 0.000 description 1
- 239000000231 karaya gum Substances 0.000 description 1
- 229940039371 karaya gum Drugs 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 description 1
- 229940080352 sodium stearoyl lactylate Drugs 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 229960004016 sucrose syrup Drugs 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 description 1
- 238000003828 vacuum filtration Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
Abstract
The present invention relates to a powdery fat composition having good flavor developability, and more particularly to a fat composition having improved hygroscopicity and a soft body feel.
Description
The present invention relates to a powdery emulsion composition having good flavor developability, and more particularly to a powdery emulsion composition containing an oligosaccharide and having improved hygroscopicity and a soft body feel.
A composition comprising a conventional powdered emulsion composition, for example, a fat composition containing 10-40 wt% vegetable oil, 30-65 wt% carbohydrate, 2-10 wt% protein, 1-5 wt% emulsifier, Silver powder increases the moisture content of the powder due to the hygroscopicity of the powder due to the moisture content of the product or the moisture content of the outside air at the time of manufacture, thereby promoting rancidity of the fat, thereby deteriorating the quality and storage stability of the product.
Particularly, in the method of pulverizing a liquid product such as a spray dryer, the moisture content of the powder should be pulverized to 5 to 10% or less, but the moisture is absorbed by the humidity of the manufacturing environment or the humidity of the storage environment, . This deterioration of quality is a major factor that shortens the shelf life of the product and also causes a problem that the distribution efficiency of the product is lowered.
In order to lower the water content in the process of preparing the powder, saccharide sugar composition which facilitates the spray drying of the fat is important. However, currently used spraying type starch is mainly used dextrin of DE10 ~ 20 and syrup of DE20 ~ 24 . Dextrin is easier than spoil, but dextrin is aged. Spray dry is a problem in that it is difficult to distribute as a liquid product and dissolves powder products but it is slow in dissolving. In the case of a company that manufactures a large amount of emulsified composition due to its easy circulation, it is a trend to pursue a low-molecular weight syrup which is a liquid spraying agent. However, the low-sugar starch syrup tends to be less hygroscopic than when the emulsion composition is prepared with dextrin.
It is possible to circulate in the liquid phase like the sugar syrup and it is time to develop the sugar syrup product with the hygroscopicity equivalent to dextrin. Therefore, in order to solve the above-mentioned problems, there is a continuing need for studies on a powdery emulsion composition having improved hygroscopicity.
The present invention provides a powdery emulsified composition containing oligosaccharide which improves hygroscopicity, quality and storage stability of a emulsified composition using a high maltotetraose sugar content syrup, has good flavor developability and gives a smooth body feel, and a method for producing the same. .
The present invention also provides a food, food additive, beverage or beverage additive comprising the powdery emulsified composition.
The present invention relates to a powdery emulsified composition containing a saccharide, specifically a maltotetraose-rich syrup, having improved hygroscopicity, quality and storage stability, and a food using the same.
In one aspect of the present invention, there is provided a powdered emulsion composition comprising maltotetraose syrup, edible oil and an emulsifier. The maltotetraose syrup contained in the powdered emulsion composition may have a maltotetraose (G4) content of 30 to 60% by weight and a DP10 or higher saccharide content of 25 to 45% by weight based on the solid content of the sugar.
In a further embodiment of the present invention, there is provided a food, food additive, beverage or beverage additive comprising the powdery emulsified composition.
The term "emulsified composition" as used herein refers to emulsified composition, which is emulsified arbitrarily in accordance with the intended use of a processed product such as ice cream, cosmetics, cream for coffee, etc., Emulsified composition "means that the emulsified composition is pulverized to suit the intended use of the product.
As used herein, the term " maltotetraose syrup "means a syrup containing maltotetraose, for example, sugar syrup having a content of maltotetraose of 30 wt% or more, or 60 wt% or less.
Hereinafter, the present invention will be described in more detail.
In the emulsion composition according to the present invention, the present invention provides a powdery emulsion composition comprising an edible oil, maltotetraose syrup and an emulsifier, and optionally further comprising an emulsion stabilizer.
The emulsion composition according to the present invention is prepared in powder form, for example, the powder may comprise particles or granules having an average particle size in the range of 100 mu m to 300 mu m. The powdery emulsified composition is particularly important in terms of hygroscopicity due to the humidity conditions during manufacture and storage, and improves the hygroscopicity of the product by using maltotetraose syrup, improves the quality and storage stability of the emulsified composition and provides a smooth body feel do.
The powdery emulsion composition according to the present invention may contain 5 to 95 parts by weight of maltotetraose syrup, 5 to 80 parts by weight of edible oil and 0.1 to 25 parts by weight of emulsifier based on the total solids weight of the powdery emulsion composition , And optionally 0.1 to 15 parts by weight of an emulsion stabilizer.
The emulsifying composition according to the present invention may contain 5 to 95 parts by weight of maltotetraose syrup and 5 to 80 parts by weight of cooking oil based on the total solids weight of the powdery emulsified composition. A preferable mixing ratio of the edible oil and the maltotetraose syrup contained in the emulsified composition may be appropriately set in consideration of ease of production of emulsified composition, preparation of powder, etc. and loss of raw materials. For example, 100 parts by weight of edible oil- 50 to 250 parts by weight, for example 50 to 230 parts by weight, 50 to 220 parts by weight, 80 to 250 parts by weight, 80 to 230 parts by weight, 80 to 220 parts by weight, 100 to 250 parts by weight, 100 to 230 parts by weight, or 100 to 220 parts by weight.
The emulsion composition according to the present invention may contain 5 to 95 parts by weight, for example 5 to 90 parts by weight, 5 to 80 parts by weight, 5 to 70 parts by weight, 10 to 95 parts by weight, based on the total solids content, of maltotetraose syrup 15 to 95 parts by weight, 15 to 90 parts by weight, 17 to 88 parts by weight, and 10 to 60 parts by weight.
For example, 10 to 70 parts by weight, 10 to 60 parts by weight, 10 to 50 parts by weight or 15 to 70 parts by weight, based on the total solids content of the emulsified composition according to the present invention, may be 5 to 80 parts by weight, 15 to 60 parts by weight, 15 to 50 parts by weight, or 15 to 45 parts by weight.
The emulsifier may be used in an amount of 0.1 to 25 parts by weight, for example, 0.1 to 20 parts by weight, 0.1 to 10 parts by weight, 0.1 to 6.0 parts by weight, 0.1 to 4.0 parts by weight based on the total solid content of the emulsion composition according to the present invention, 1 to 10 parts by weight, 0.2 to 6.0 parts by weight, 0.2 to 4.0 parts by weight, or 0.3 to 4.0 parts by weight.
The emulsion stabilizer may be 0.1 to 15 parts by weight, for example, 0.1 to 10 parts by weight, or 0.5 to 5.0 parts by weight.
The emulsifying composition according to the present invention may optionally contain a dairy product and may be contained in an amount of 3 to 20 parts by weight, preferably 3 to 15 parts by weight, based on the solid content of the entire emulsified composition. The powdered milk product may be powdery cream (powdered cream), powdered butter, powdered butter, skimmed milk powder, whole milk powder, casein sodium or the like, preferably powdered milk cream (powdered cream) or sodium casein .
The term " maltotetraose syrup "as used herein means a sugar syrup containing maltotetraose, specifically, a sugar syrup having a maltotetraose content of 30 wt% or more. The content of maltotetraose contained in the maltotetraose syrup according to the present invention is 30 wt% or more, 33 wt% or more, 35 wt% or more, 37 wt% or less, Or more, 40 wt% or more, 45 wt% or more, or 50 wt% or more, for example, 30 wt% to 60 wt%, 35 wt% to 60 wt%, or 40 wt% to 60 wt%.
The content of saccharides having a degree of polymerization (DP) of 10 or more contained in maltotetraose syrup according to the present invention is preferably 25% by weight or more, 27% by weight or more and 30% by weight or less based on 100% by weight of the total solid content of maltotetraose syrup. %, Not less than 33 wt%, not less than 35 wt%, not less than 37 wt%, not less than 40 wt%, not less than 43 wt%, or not less than 45 wt% Or less, or 47 wt% or less, or 45 wt% or less, and the content of the maltotetraose syrup may be set to a combination of the lower limit and the upper limit. For example, the content of maltotetraose syrup may be from 25 wt% to 55 wt%, such as from 25 wt% to 35 wt%, from 35 wt% to 45 wt%, or from 45 to 55 wt%.
The higher the content of saccharides than DP10 in the content of maltotetraose syrup, the higher the viscosity, the lower the solubility, and the better the freezing point of the ice cream is. That is, the higher the G4 content, the lower the content of the 10 saccharides, the lower the freezing point, the lower the hygroscopicity, and improve the quality and the storage stability in the oligosaccharide syrup such as maltotetraose syrup.
The maltotetraose syrup may have a viscosity of 2,900 to 5,200 cps, for example 3,000 cps to 5,000 cps, measured at 30 ° C temperature condition for a 72-brick (solids weight%) syrup solution.
The maltotetraose syrup according to the present invention can be prepared by treating an amylase producing alpha-amylase which is a liquefying enzyme and maltotetraose which is a saccharifying enzyme to a starch raw material. In a specific example, the maltotetraose syrup is prepared by using amylase which specifically produces maltotetraose using a hydrolyzate of DE 4 to 7 obtained by heating starch of corn starch and hydrolyzing it with alpha-amylase, Ossulin can be produced. Amylase (G4-amylase), which produces maltotetraose, is a type of alpha-amylase that breaks down alpha-1,4-glucosidic bonds and is generally characterized by its decomposition into exo form. Exogenous alpha amylases produced by some microorganisms have the specificity of producing maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose and the like. For example, Pseudomonas stutzeri FERM BP-1682 derived or Pseudomonas amylase derived from saccharophila or the like or equivalent level of commercially available enzyme may be used.
Maltotetraose is a major component of maltooligosaccharide. Maltooligosaccharide is mainly used as a food additive to increase the viscosity and moisturizing properties of food. It can control the physical properties such as freezing point or osmotic pressure, And is also used as a substrate for the analysis of serum amylase in a purified state. G4-amylase is a type of alpha-amylase that degrades alpha-1, 4-glucosidic bonds, and is generally characterized as an exo form. Exogenous alpha amylases produced by some microorganisms have the specificity of producing maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose and the like.
Maltotetraose syrup is prepared by a method including a liquefaction reaction and a saccharification step of starch. In the saccharification step, glucoamylases and / or maltogenic alpha-amylases, which is a step for decomposing maltodextrin, Is used to hydrolyze the non-reducing end of maltodextrin after the liquefaction step of the sugar to produce D-glucose, maltose, and isomaltose. The maltotetraose-producing amylase (G4-amylase) is an enzyme that hydrolyzes starch to form various maltooligosaccharides. Maltotetraose-producing amylase is an enzyme that mainly produces maltotetraose composed of tetravalent sugar.
The emulsifying composition according to the present invention may include an edible oil, and the edible oil may be selected from a mixture of vegetable oil, animal oil, and processed oil (for example, margarine, butter, shortening).
The vegetable oil may be one or a mixture of two or more kinds of oils, such as palm oil, cottonseed oil, olive oil, seed oil, coconut oil, soybean oil, palm oil, sunflower oil, (Milk fat), lard, woji, and fish oil, but the present invention is not limited thereto. The milk cream may comprise a fat (cream) powder prepared by extracting milk fat from milk.
The edible oil may be a processed single of the oil selected from the group consisting of the hydrogenated oil of the vegetable oil and the ester exchange oil of the oil, but is not particularly limited. The processing and preservation of the vegetable oil includes processing oil obtained by performing a treatment such as fractionation, hydrogenation, or ester exchange of the vegetable oil, or a mixture thereof. For example, the vegetable oil may include a hardening oil of vegetable oil, which is obtained by subjecting the vegetable oil to chemical treatment, for example, hydrogenation, to form a liquid oil in a hardened oil form. The curing oil of the vegetable oil according to the present invention may be at least one selected from the group consisting of palm kernel oil, coconut oil, and coconut oil.
The emulsifier usable in the present invention is not particularly limited as long as it is an emulsifier usable in foods. Examples thereof include nonionic emulsifiers, cationic emulsifiers and amphoteric emulsifiers. Specific examples thereof include lecithin, glycerin fatty acid esters Glycerin fatty acid esters, polyglycerin condensed fatty acid esters), and polysorbate-type emulsifiers. The fatty acid may be a fatty acid having 12 to 20 carbon atoms.
The emulsifying composition according to the present invention may further comprise an emulsifying stabilizer. In this case, the emulsifying agent and the emulsifying stabilizer may be separately added to form a composition, or may be used as a mixture containing an emulsifying agent and an emulsifying stabilizer , The mixture may be a commercially available product (for example, a chromate single crystal).
The emulsion stabilizer is selected from the group consisting of cellulose gum, carboxymethyl cellulose, gum arabic, tragacanth gum, karaya gum, locust bean gum, agar, alginic acid, gellan gum, pectin, sucrose fatty acid ester, glycerin fatty acid ester, Esters, glycerin lactic acid-fatty acid esters, glycerin citric acid-fatty acid esters, glycerin succinic acid-fatty acid esters, glycerin acetyltartaric acid-fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polysorbate, , Carrageenan, guar gum, sodium caseinate, phosphate, citrate, and sodium silicoaluminate.
The phosphate can be used as a buffering agent or an acidity modifier, neutralizing the acidity of coffee to make the flavor smoother and lower the pH, thereby preventing agglomeration of protein such as casein or casein sodium including milk. Examples of the phosphate include sodium metaphosphate, potassium diphosphate, pyrophosphate, potassium polyphosphate, and sodium hexametaphosphate. Examples of the citrate include sodium citrate and the like. The phosphate is used to prevent the denaturation or coagulation of milk proteins such as sodium caseinate used as a protein raw material by lower pH of coffee, temperature of high water, metal ions and the like while alleviating sourness of coffee.
The emulsified composition according to the present invention may be prepared by drying an emulsified liquid containing edible oil, maltotetraose syrup and an emulsifier by a conventional drying method such as spray drying, drum drying, or hot air drying. The emulsified composition may further include at least one selected from the group consisting of an emulsifying stabilizer, a dairy product, a perfume, and a pigment.
The emulsifying composition according to the present invention may optionally contain a dairy product and may be contained in an amount of 3 to 20 parts by weight, preferably 3 to 15 parts by weight, based on the solid content of the entire emulsified composition. The powdered milk product may be powdery cream (powdered cream), powdered butter, powdered butter, skimmed milk powder, whole milk powder, casein sodium or the like, preferably powdered milk cream (powdered cream) or sodium casein .
An example of the present invention relates to a food, a food additive, a beverage or a beverage additive containing the powdery emulsified composition. The food or food additive includes ice cream, margarine, creamer for coffee and the like.
In the present invention, ice cream refers to ice cream obtained by adding another food or food additive or the like, using crude oil or milk fat as a raw material, followed by freezing and curing, and ice cream products are collectively referred to. Examples of the above-mentioned ice cream include: (i) at least 6% of milk fat (milk fat is obtained from milk); and (ii) milk fat Ice cream; (ii) ice milk of not less than 2% fat content and 7% milk solids or more; (iii) sherbets with an oil-in-fat solid content of at least 2%; (iv) low fat ice cream with a fat content of less than 2% and a fat free solid content of at least 10%; And (v) non-fat ice cream with a fat content of 5% or more and a fat free solid content of 5% or more. Preferably, the ice cream according to the present invention contains not less than 6% milk fat (milk fat obtained from milk, the same shall apply hereinafter) and solid milk powder (sum of milk fat and solid milk solid) The same shall apply hereinafter) is defined as 16% or more.
The composition according to one aspect of the present invention may be a solid (solid), liquid or mixed state thereof, and more particularly, it may be provided in a liquid, semi-liquid, powder or frozen solid state or the like. Another aspect of the ice cream composition may be in the form of a powder, wherein the ice cream composition may be a premix composition. The ice cream premix powder may be added to at least one liquid phase selected from the group consisting of water, milk and soy milk, mixed and overrun to produce an ice cream or an ice cream freezer.
The ice cream according to an exemplary embodiment of the present invention may include the maltotetraose syrup, the edible oil and the emulsifier, and may further include additional saccharides (e.g., sugar) other than maltotetraose syrup, dairy products and emulsion stabilizers . The ice cream composition may further include at least one selected from the group consisting of soybean milk powder, flavor and pigment. In a specific example, the ice cream composition may comprise maltotetraose syrup, edible fats, emulsifiers, emulsifying stabilizers, and additional sugars (e.g., sugar) other than maltotetraose syrup, and may further comprise a skimmed milk powder, ≪ / RTI > and at least one dairy product selected from the group consisting of < RTI ID = 0.0 >
The maltotetraose syrup has a maltotetraose (G4) content of 30 to 60% by weight based on the solid content of the saccharide, and a content of the saccharide having a DP10 or higher of 25 to 55% by weight.
The ice cream powder composition may comprise 10 to 60 parts by weight of maltotetraose syrup, 1 to 10 parts by weight of casein sodium, 15 to 70 parts by weight of sugar, 1 to 10 parts by weight of an emulsifier, and 3 to 20 parts by weight of a powdery dairy product. The powdery dairy product can be classified into a product containing a milk protein (e.g., powdered milk, skimmed milk powder) and a product containing milk fat (e.g., cream powder). In addition, the ice cream may optionally contain 0.01 to 5 parts by weight of fragrance and 0.01 to 5 parts by weight of pigment.
In the ice cream powder composition of the present invention, the additional saccharide excluding the maltotetraose syrup may be sugar, and may be contained in, for example, 15 to 70 parts by weight, preferably 35 to 55 parts by weight, based on the total solid content. When the content is below the above range, the sweetness can be adjusted to an additional ingredient such as a high-sweetener, but the sweetness profile may be different and the taste may be decreased in preference. If the sweetness is lowered, the overall taste may be weakened. , The sweetness tends to become stronger, and the preference is lowered, and the freezing point is lowered, so that it takes longer time to freeze. Therefore, the above range is preferable. There is no particular limitation on the type of sugar that can be used, and for example, white sugar, brown sugar, yellow sugar and the like may be used, and in addition, a functional sugar composition which lowers sugar absorption or low calorie may be included. High sweeteners can be used to replace sugar.
In the ice cream powder composition of the present invention, the powdery dairy product may be included in an amount of 3 to 20 parts by weight, preferably 3 to 15 parts by weight, based on the solids weight of the whole ice cream composition. If the content is below the above range, there is a disadvantage that the taste of the soft milk raw material is insufficient. If the content is above the above range, the content of the milk milk is increased and the milk raw material becomes worse. Powdered milk products are used together with skim milk powder to improve the texture and the sensory properties of ice cream and to impart flavor and flavor to milk ingredients.
The powdered milk product may be powdery cream (powdered cream), powdered butter, powdered butter, skimmed milk powder, whole milk powder, casein sodium or the like, preferably powdered milk cream (powdered cream) or sodium casein . Casein is a kind of milk protein, and casein is used for food such as coffee creamer, processed oil food, ice cream mix, topping, etc. However, in order to re-hydrolyze the precipitated casein to be used for food, calcium caseinate (Calcium caseinate), sodium caseinate or sodium caseinate salt in many cases. Casein or its sodium salt not only has an emulsifying function and an emulsion stabilizing function but also functions to provide a milk flavor to the food.
In another aspect of the present invention, the ice cream product may further include at least one member selected from the group consisting of cookies, chocolate chips, confectionery such as chocolate, nuts, fruit, green tea powder, Cookies such as cookies, chocolate chips, chocolate, etc., nuts, fruits, green tea powder and the like can be appropriately added to the ice cream thus prepared to further enhance the taste and flavor thereof.
The ice cream composition of the present invention may further comprise a flavor for realizing a desired flavor, wherein the amount of flavor to be used is 0.01 to 5 parts by weight, for example 0.5 to 4 parts by weight or 1 to 5 parts by weight, based on 100 parts by weight of the ice cream composition. 3 parts by weight. When the content is less than the above range, the desired degree of perfume may be insufficient. If the content exceeds the above range, the fragrance may become stronger and the taste preference may be lowered. There is no particular limitation on the kind of the perfume as long as it is an edible fragrance.
The ice cream composition of the present invention may further contain a colorant for the purpose of realizing a desired color. The amount of the colorant to be used may be about 0.1 to 5 parts by weight based on 100 parts by weight of the ice cream composition. . There is no particular restriction on the type of pigment as long as it is an edible pigment.
The coffee creamer according to an embodiment of the present invention may include, in addition to the powdery emulsion composition according to the present invention, a phosphate and an edible oil. For example, a composition for producing a creamer for coffee comprises 15 to 45 parts by weight of palm kernel oil, 30 to 70 parts by weight of maltotetraose syrup powder, 0.1 to 5 parts by weight of an emulsifier 0.1 And 0.1 to 15 parts by weight of an emulsion stabilizer.
The edible oil, the emulsifier and the emulsion stabilizer may be any of the above-mentioned emulsifiers and emulsifiers which are used in the powder-type emulsion composition according to the present invention, as described above.
The coffee creamer according to the present invention may further include a dairy product, and the dairy product is as described above. As an example according to the present invention, when casein sodium is contained in the creamer for coffee, 0.1 to 10 parts by weight, for example, 0.5 to 8 parts by weight of casein sodium may be contained based on 100 parts by weight of the solid content of the whole creamer composition.
As an example according to the present invention, when the coffee creamer contains phosphate, it may contain 1 to 5 parts by weight of phosphate based on 100 parts by weight of the whole creamer composition. Sodium caseinate appears to be a flavor supplement to produce a flavor similar to dairy or milk. It also functions as a protein source to whip and maintain its physical properties. The phosphate is used to prevent the denaturation or coagulation of milk proteins such as sodium caseinate used as a protein raw material by lower pH of coffee, temperature of high water, metal ions and the like while alleviating sourness of coffee. Commonly used phosphates include sodium metaphosphate, potassium diphosphate, pyrophosphate, potassium polyphosphate, and sodium hexametaphosphate. The potassium polyphosphate is also described as potassium tripolyphosphate in the Food Additive Code.
The coffee primer according to an embodiment of the present invention may further comprise a compound selected from the group consisting of sodium silicoaluminate, and phosphate.
The emulsified composition according to the present invention can provide an emulsified powder composition capable of delaying the quality of the product, for example, the fatty acid degradation of the emulsified powder composition, and lowering the hygroscopicity to enhance the storage stability of the product.
FIG. 1 is a graph showing an increase in weight of an emulsified composition using maltotetraose syrup according to Example 2 and an emulsified composition using a low-sugar syrup of Comparative Example 1. FIG.
Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.
Example One: Maltotetraose Manufacture of syrups
Corn starch is added to distilled water at 20 to 40% by weight, the pH is adjusted to 5.0 to 6.2, and 1 ppm of calcium chloride is added. The enzyme reaction was stopped at a pH of 4.0 or below after adding 0.1% of the high-temperature liquefying enzyme teramylum (Novozymes) to the solid content at a high temperature of 110 ° C to adjust the DE to 3 to 6. Then, the pH is further titrated back to 5.0 to 6.0, and the maltotetraose content is 10 to 20% by weight, 20 to 30% by weight, 30 to 30% by weight at the time when the maltotetraose content is generated by adding the maltotetraose- 40% by weight, 40% by weight to 50% by weight and 50% by weight to 60% by weight. The pH was then lowered to below 4.0 and the reaction was stopped by heating to 70 ° C.
After stopping the enzymatic reaction, the reaction solution was passed through a vacuum filtration drum, and activated carbon was added to the passed solution in an amount of 0.1 to 0.5 wt% based on the solid content, followed by stirring for 30 minutes or more. Then, it was passed through a filter press to remove activated charcoal, and after ion purification, it was concentrated to 70 to 72% by weight to prepare a product. The maltotetraose content and the sugar content of the final product are shown in Table 1 as the% by weight of solids.
(Comparative Example 1)
The viscosity and whiteness of the maltotetraose syrup were measured according to the content of maltotetraose. The viscosity was measured by using Brookfield at 30 ° C to 60 ° C, and the whiteness was evaluated by adding 10% distilled water to dilute the syrup to 30% by weight at -20 ° C and 20 ° C for 1 hour, , The syrup was diluted to 30% by weight in order to observe the degree of opacity due to the aging of dextrin, and the absorbance measured at 720 nm was measured with a spectrophotometer. Table 2 shows the viscosity analysis results of the 72 wt% syrup product according to the temperature, and Table 3 shows the absorbance results measured with the spectrophotometer, and the absorbance indicates the opacity.
(cps)
(cps)
(cps)
(cps)
(cps)
(Comparative Example 1) (cps)
(Comparative Example 1)
As shown in the experimental results of Table 2 and Table 3, the lower the content of maltotetraose, As the saccharide content increased above DP10, the viscosity of the syrup increased (Table 2). The turbidity of the syrup was found to be cloudy in the syrups (
Comparative Example 1: DE (dextrose equivalent) 20 to 24 A mortgage syrup Preparation of emulsion composition used
30 g of an emulsifier (glycerin fatty acid ester) was mixed with 350 g of palm oil and heated at 65 캜 or higher to mix to prepare an oily portion. 90 g of sodium caseinate, 5 g of sodium citrate and 25 g of sodium metaphosphate were mixed with 500 g of sodium hypochlorite having a DE of 20 to 24% and a content of sugar solid of 72% by weight, and stirred at 65 캜 or higher to prepare a water phase.
Then, the two solutions were mixed and mixed for 10 minutes or more at a condition of 4000 rpm or more using a homomixer. Then, the mixture was subjected to secondary mixing using a homogenizer, followed by spray drying.
The powder thus prepared was used as a control for hygroscopicity and sensory evaluation of the powder. The composition of the prepared low-malt syrup was shown in Table 1 above. The viscosity and whiteness of the prepared starch syrup were measured in the same manner as in Example 1, and the results are shown in Tables 2 and 3 above.
10 g of the emulsion composition powder was measured on a plate, and the plate was weighed in a thermostatic chamber at 45 ° C and a humidity of 70% for 1 hour to 3 hours for 48 hours. The weight increment of the emulsified composition over time was evaluated and shown in Table 4 and Fig.
Example 2: Maltotetraose Preparation of emulsion composition using syrup
The storage stability of the emulsified composition was evaluated using maltotetraose syrup (
Specifically, 30 g of an emulsifier (glycerin fatty acid ester) was mixed with 350 g of palm oil and heated to mix at 65 ° C or higher to prepare an oily portion. 90 g of sodium caseinate, 5 g of sodium citrate and 25 g of sodium metaphosphate were mixed with 500 g of the maltotetraose syrup prepared in Example 1, and stirred at 65 DEG C or higher to prepare a water phase.
Using the homomixer, the prepared oily phase and the water phase were mixed for at least 10 minutes under conditions of 4000 rpm or more. Then, the mixture was subjected to secondary mixing using a homogenizer, followed by spray drying.
10 g of the powder thus prepared was weighed into a plate and placed in a thermostatic chamber at 45 ° C and a humidity of 70% for weighing the plate for 1 to 3 hours for 48 hours. The weight increment of the emulsified composition over time was evaluated and shown in Table 4 and Fig. The hygroscopicity of the emulsion composition using the maltotetraose syrup of Example 1 was lower than that of the emulsion composition using the low-sugar starch syrup of Comparative Example 1 (Table 4, Fig. 1). Table 4 below shows the weight increment per unit of time in g. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the weight increase of the emulsified composition using maltotetraose syrup of Example 1 and the low-sugar syrup of Comparative Example 1 over time. FIG.
The results of Table 4 and FIG. 1 show that the content of the polymer material having DP (degree of polymerization) of 10 or more in the syrup is relatively low as the reaction time of the maltotetraose amylase is shortened and the enzyme reaction becomes shorter toward the sample 5, the sample 4 and the
Example 3: Ice cream production and sensory evaluation
3 -1: Production of ice cream
Comparative Example 1 and DE sucrose syrup of dextrose equivalent 20 to 24 low-sugar starch syrup were mixed at the mixing ratio shown in Table 5 to prepare a premix powder for ice cream production.
95 g of the ice cream premix was taken and mixed with a mixer for 10 to 15 minutes to disperse well. Then, 200 g of milk was added, followed by overrun using a continuous freezer (Tetra: Hoyer Frigus KF 80F1) to prepare an ice cream.
Example 1 and a dextrose equivalent (DE) 20 to 24 low-sugar starch syrup were used to prepare an emulsifying composition that performs a bubble trapping function. Specifically, the emulsion composition was prepared in the same manner as in Example 2 except that 45% by weight of syrup, 25% by weight of palm oil, 12% by weight of coconut oil and 18% by weight of emulsifier (glycerin fatty acid ester) To prepare an emulsified composition powder. As the control group, an emulsified composition containing a low-sugar-syrup was prepared in substantially the same manner and composition, except that the syrup of Example 1 was replaced with the syrup stored in Comparative Example 1.
Using the emulsified composition, ice cream was prepared in the composition as shown in Table 5 below.
3-2: Sensory evaluation of ice cream
Sensory evaluation (softness of mouthfeel, preference of mouthfeel, and pre - and / or posture) were performed by evaluating the average value of 50 items for each item using the 9 - point method.
The softness of the texture and the evaluation of the food texture preference are evaluated as "good" or "strong" for the score of 9 and the average score of 5 for the score, and "worse" or "weak" . Already, the evaluation value of "bad" means that the score is 9 (excellent) and 5 is the average level (standard). The evaluation criteria for the evaluation items shown in Table 6 are as follows:
Softness of the texture: The degree of whipping is not too hard with the quality of the commercial ice cream level at a certain level.
Preference of texture: Evaluate the preferred degree according to the soft condition.
Evaluate the taste or odor which the evaluator already does not like, odor: odor or odor.
As a result of sensory evaluation,
The preference of texture was significantly higher in the maltotetraose syrup group compared to the mortar syrup. There were no differences between the already and the four ice cream. This is because the four syrups were prepared from corn starch, which is the same raw material, and it is already felt that the odor was felt the same.
3-3: Evaluation of physical properties of ice cream
(1) Overrun evaluation of ice cream
Generally, when ice cream is produced, the rate of increase in the capacity of the raw material mixture is called an overrun as the raw material mixture is expanded by mixing and dispersing the air in the tissue while freezing the ice cream mix as a raw material mixture. Therefore, in the production of ordinary ice cream, a freezing machine or a maker for ice cream is used for the ice cream production by mixing a large amount of air. In the overrun measurement method, the weight is measured at a constant volume and is calculated according to the following equation.
[Equation 1]
(2) Freezing point lowering evaluation
Measure using a cryoscope.
The results of evaluating the overrun and freezing point of the ice cream are shown in the following table.
The overrun value of the ice cream is slightly lower than that of the sample 5 and the value of the samples 5 and 5 is similar to that of the sample 5. However, even when the ice cream is prepared using maltotetraose syrup in comparison with the mortar syrup, Can be maintained. Regarding the freezing point, a significant difference was confirmed in the case of the ice cream using the maltotetraose syrup of Example 1 in contrast to the ice cream using the low-sugar starch syrup of Comparative Example 1. [
It was confirmed that the maltotetraose syrup according to the present invention was used to lower the content of
Example 4: Coffee Creamer Manufacturing and Hygroscopicity Testing
350 g of coconut oil, 6 g of a mixture of monoglyceride and diglyceride as an emulsifier and 2 g of sodium stearoyl lactylate were mixed and heated at 65 캜 or higher to prepare an oily portion. In Example 1 20 g of sodium caseinate, 21 g of potassium phosphate diphosphate, 4 g of potassium polyphosphate and 5 g of sodium silicoaluminate were mixed with 592 g of
10 g of the powder thus prepared was weighed into a plate, and the plate was weighed in a thermostatic chamber at a temperature of 45 ° C and a humidity of 70% for 1 hour to 3 hours for 48 hours. It was confirmed that the hygroscopicity measured in this Example was lower than that of Comparative Example 1 as in Example 2 (Table 8). Table 8 shows the increase in weight per unit (g).
According to the hygroscopic results of Table 8, the content of the polymer material having a DP (polymerization degree) of 10 or more in the syrup was high and the G4 content was low and the hygroscopicity was decreased toward the sample 5, the sample 4 and the
Claims (18)
Wherein the maltotetraose syrup has a maltotetraose (G4) content of 30 to 60% by weight based on the solid content of sugar, and a content of saccharides having a DP10 value of 25 to 45% by weight.
Wherein the maltotetraose syrup has a maltotetraose (G4) content of 30 to 60 wt% based on the solid content of the sugar, and a content of the saccharide having a DP value of 10 or more is 25 to 55 wt%.
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| JP2006055135A (en) | 2004-08-23 | 2006-03-02 | Dai Ichi Kogyo Seiyaku Co Ltd | Powdery emulsifying agent composition |
| KR101154015B1 (en) * | 2011-07-29 | 2012-06-07 | 주식회사 삼양사 | Composition for ice cream comprising aeration forming agent, and method of preparing ice cream using the same |
| JP2016172700A (en) | 2015-03-17 | 2016-09-29 | ポーラ化成工業株式会社 | Emulsion composition |
| WO2017010513A1 (en) * | 2015-07-14 | 2017-01-19 | 不二製油グループ本社株式会社 | Pulverulent emulsified composition |
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| KR101049886B1 (en) * | 2009-10-15 | 2011-07-19 | 씨제이제일제당 (주) | Placto-oligosaccharide composition for ice cream raw materials, preparation method thereof and ice-cream containing placto-oligosaccharide composition |
| KR101626588B1 (en) * | 2014-12-29 | 2016-06-01 | 주식회사 삼양사 | Ice cream composition with improved taste and method of preparing the same |
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| JP2006055135A (en) | 2004-08-23 | 2006-03-02 | Dai Ichi Kogyo Seiyaku Co Ltd | Powdery emulsifying agent composition |
| KR101154015B1 (en) * | 2011-07-29 | 2012-06-07 | 주식회사 삼양사 | Composition for ice cream comprising aeration forming agent, and method of preparing ice cream using the same |
| JP2016172700A (en) | 2015-03-17 | 2016-09-29 | ポーラ化成工業株式会社 | Emulsion composition |
| WO2017010513A1 (en) * | 2015-07-14 | 2017-01-19 | 不二製油グループ本社株式会社 | Pulverulent emulsified composition |
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