KR102106161B1 - Sweetener composition with high color stability - Google Patents

Abstract

The present invention relates to a sweetener composition having a high color stability when the fructose content is low, and a method for manufacturing the same, having a sweetness and sweetness equal to or higher than fructose, and obtaining a low sugar content sweetener material capable of replacing fructose and reducing sugar content even in a small amount. It is possible to provide a sweetness composition with reduced browning due to high chromaticity stability.

Description

 Sweetener composition with high color stability

The present invention relates to a sweetener composition having a low fructose content and having high color stability, and a method for manufacturing the same, having a sweetness equal to or higher than fructose, and obtaining a low sugar content sweetener material capable of replacing fructose and reducing sugar content even in a small amount. It is possible to provide a sweetness composition with reduced browning due to high chromaticity stability.

The interest in low-calorie and low-sugar products is increasing due to increased interest in health and campaigns to reduce sugar. One of the major calorie sources, how to reduce the intake of sugar, an important sweetener in cooking, or to develop a sweetener having comparable flavor to sugar even though it is low-calorie by replacing sugar is becoming a major challenge.

Recently, as one of the ways to solve adult diseases, obesity, etc., which are a problem worldwide, various policies to reduce the intake of sugar by the people of their own countries are being implemented in many countries including Korea. In the present specification, the term "reducing saccharides" means that unless otherwise stated, the content of monosaccharides and disaccharides, such as glucose, fructose, and sucrose, is known to increase the risk of obesity, diabetes, cardiovascular disease, and various other adult diseases when overdose. Meaning, the "sugar" does not include rare sugars such as allulose. Sugars include sugar, fructose, glucose, maltose and lactose. In particular, many studies have been conducted to replace sugar and liquid fructose commonly used in processed foods.

In general, sweeteners used as sugar substitutes include sugar, sweeteners such as sugar, palatinose, trehalose, palatinose oligosaccharide, and fructooligosaccharide, fructose, isomerized sugar, glucose, maltose, isomaltoligosaccharide, cyclodextrin, starch syrup, etc. Starch-based sweeteners, lactose-based sweeteners such as lactose, isomerized sugar, and galactooligosaccharide, sugars such as sorbitol, mannitol, maltitol, lactitol, paratinitol, erythritol, xylitol, isomalt, reduced syrup, reduced oligosaccharide Alcoholic sweeteners, high sweeteners such as aspartame and stevioside, xylose, tagatose, xyloligosaccharides, soybean oligosaccharides, glucosyl sucrose, lactosucrose, polydextrose, and the like.

However, in order to replace them, it is necessary to improve the sweetness and sweetness. Since it is difficult to match the sweetness and sweetness level of sugar or liquid fructose using one kind of sweetener, it is possible to manufacture alternative sweeteners that can improve the sensory quality and reduce sugar content by mixing two or more sweeteners and high sweeteners. .

In addition, a high-sensitivity sweetener having a sweetness of several hundred times more than sugar can be used as a low-calorie sweetener because it can express the desired sweetness by adding a small amount, but it is used as a low-calorie sweetener. Because it has, it is rarely used alone, and it is common to use these sweeteners in combination. For example, high-sensitivity sweeteners such as aspartame, acesulfame K, and sucralose are widely used from sweeteners to diet foods due to their high sweetness. However, consumers have long been accustomed to the taste of so-called regular products using sugar or fructose glucose liquid sugar, and some people are uncomfortable with the sweetness of foods using the high-sensitivity sweetener.

Various methods are being considered, but the current situation is that it has not reached the level of satisfying the taste of consumers who are accustomed to the taste of sugar or fructose glucose liquid sugar. However, in the case of fructose, the saccharide content is high and the calories are high, so the consumption of fructose is in a decreasing trend, and when used as a raw material for beverages, browning is easily caused.

The present invention is to provide a sweet composition having a low fructose content and high chromaticity stability and a method for manufacturing the same.

In addition, the present invention is to provide a sweetener composition having a sweetness and a sugar content that is equal to or higher than fructose or has a high sweetness and sweetness and is capable of replacing fructose and reducing sugar content even in small amounts.

The present invention relates to a low-sugar sweetener composition and a method for manufacturing the same, and since it has a sweetness equal to or higher than that of liquid fructose, even a small amount, for example, a content of 1/3 to 1/1, compared to the existing liquid fructose, has sufficient sweetness to the applied food. By providing, it is possible to replace the liquid fructose, it is possible to obtain a sweetened material with a reduced sugar content to be reduced. The sugars to be reduced include sugar, fructose, glucose, maltose, and lactose.

In addition, the sweetener composition according to the present invention includes allulose, a oligosaccharide having a polymerization degree of 3 or higher, fructose, glucose, and a high-sensitivity sweetener, and has an optimal sugar composition and provides a sweetening composition with a particularly low fructose content, reducing sugars and improving color stability. It can be achieved, and when applied to food, not only the sugar content of the conventional liquid fructose is reduced, but also the color stability is high, so browning can be delayed or reduced. Each of the sweetener compositions may be prepared by mixing the components separately, or may be prepared as a raw material composition containing two or more saccharides to prepare a sweetener composition. For example, an allulose-containing syrup and an oligosaccharide-containing syrup may be provided with a high sweetness and sweetener to increase the sweetness and to provide a composition and production method.

Accordingly, the present invention will be described in more detail.

The sweetening composition according to the present invention includes allulose, a oligosaccharide having a polymerization degree of 3 or higher, fructose, glucose, and a high sweetener. More specifically, the sweetener composition is a liquid sweetener based on an allulose-containing syrup, and is mixed with a liquid sweetener having a high polymer content such as isomaltoligosaccharide, malto-oligosaccharide, and G4 syrup to increase the body feel and to control the sweetness by using a high-sensitivity sweetener. You can.

The sweetener composition according to the present invention is a low sugar content sweetener composition that has a sweetness and sweetness equal to or higher than that of fructose and is capable of substituting liquid sugars and reducing sugar content even in a small amount of use. Also, the color stability by heat or aminocarbonyl reaction is stable. A high sweetening composition with reduced browning is provided.

The color change of the sweetening composition according to the present invention, that is, browning is mainly non-enzymatic browning, the main mechanisms of which are caramelization and maillard reactions, where the caramelization reaction decomposes sugars at high temperatures. The color change occurs, and the Maillard reaction is due to a browning substance called melanoidin produced by the aminocarbonyl reaction of sugar and amino acid.

Analysis of chromaticity stability of the sweetener composition according to the present invention, for example, it is possible to measure the chromaticity change in the caramelization reaction according to temperature, and specifically after absorbing the sweetener composition at a specific temperature condition, measure the absorbance at a wavelength of 420 nm with a spectrophotometer. Can be done. For example, after leaving the sweetening composition according to the present invention at 75 brix, pH 5.0, and 85 ° C. for 5 hours, the concentration of the sample can be measured at a wavelength of 420 nm using a spectrophotometer using a 30 bx, 10 cm quartz cell.

In addition, the analysis of coloration by browning substances for the sweetening composition of the present invention can measure chromaticity change mainly by melanoidin, a product of the aminocarbonyl reaction, and specifically, amino acid, for example, 1% by weight of glycine in the sweetening composition. After adding and reacting for 1 hour at 10 brix of sweetening composition, pH 5.0, 100 ° C, the absorbance of the sample can be measured at a wavelength of 420 nm with a spectrophotometer using a 10bx, 10cm quartz cell. In the sweetener composition according to the present invention, the difference in the coloration level measured immediately after the preparation of the sweetener composition and after the Melillad reaction by the addition of glycine, more specifically, immediately after preparation of the Sweetener composition and after the Melillad reaction at 100 ° C. for 1 hour. The difference in the coloration level may be 90% or less, 85% or less, 80% or less, 75% or less, 70% or less, or 65% based on 100% difference in fructose coloration level. In addition, the difference in the level of coloration measured immediately after preparation of the sweetener composition and after the Melillad reaction by glycine addition, may be 1.5 or less, 1.3 or less, or 1.1 or less due to a difference in absorbance at a wavelength of 420 nm.

The sweetener composition according to the present invention has the advantage of being able to replace some or all of the fructose and / or sugar used as a sweetener, or to reduce the amount of use, while having a sweetness and sweetness that can be achieved at equal or higher, and applied to food Even when using a small amount, it is possible to achieve a predetermined sweetness, thereby reducing sugars such as food. In addition, the sweetener composition of the present invention can not only reduce the content of fructose and / or sugar, which is a sugar to be reduced, but also includes oligosaccharides and allulose, which are not sugars to be reduced.

Thus, the sweetening composition of the present invention includes oligosaccharides and allulose of DP3 or more, which is not a sugar to be reduced, includes fructose and glucose as a sugar to be reduced, and may include malt sugar and / or sugar, which is a sugar to be reduced as a disaccharide. It may contain isomaltose, a saccharide that is not subject to reduction. The sweetening composition according to the present invention includes allulose, oligosaccharide having a polymerization degree of 3 or higher, fructose, glucose, and a high sweetening sweetener, and based on 100% by weight of the solid content of the saccharides contained in the sweetening composition, shows the degree of polymerization with allulose shown 3 The ratio of the total weight percent of glucose and fructose to the total weight percent of oligosaccharides is 0.9 to 4.5, and may be a high color stability and a sweetening reducing sweetening composition. The ratio of the total weight percent of glucose and fructose to the total weight percent of oligosaccharides having a polymerization degree of 3 or more may be represented by Equation 1 below.

[Equation 1]

(G + F) / (DP3 or higher + A)

In Equation 1, G is the glucose content (% by weight) measured based on 100% by weight of the saccharide solid content contained in the sweet composition, F is the fructose content (% by weight), and DP3 or more is the oligosaccharide content of DP3 or more ( Weight percent), and A represents allulose content (% by weight), respectively.

The sweetener composition according to the present invention has the advantage of being able to replace some or all of the fructose and / or sugar used as a sweetener, or to reduce the amount of use, while having the sweetness and sweetness equal to or higher, preferably It can be conveniently used as the whole amount of 'liquid fructose' or some alternatives.

The content of fructose contained in the sweetening composition of the present invention may include 50% by weight or less, 12 to 50% by weight, or 20 to 50% by weight based on 100% by weight of the total solids content or the solids content of the sweetener composition. have.

Thus, the sweetening composition according to the present invention comprises 50% by weight or less, 12 to 50% by weight, or 20 to 50% by weight of fructose based on 100% by weight of the total solids content of the sweetening composition or the solids content of the saccharide. The sweetness may be 80 to 300 based on the sweetness level, and the sweetness may be 80 to 150, 80 to 200, or 80 to 250 in consideration of the consumer's sweetness.

The sweetening composition of the present invention comprises allulose, and based on 100% by weight of the total solids content of the sweetening composition or 100% by weight of the solids content of the sugar, for example, at least 2% by weight of allulose, for example, 2 to 50% by weight of allulose, 2 to 30 Wt%, 2-25 wt%, 2-15 wt%, 5-50 wt%, 5-30 wt%, 5-25 wt%, 5-15 wt%, 6.5-50 wt%, 6.5-30 wt% , 6.5 to 25% by weight, or 6.5 to 15% by weight.

The allulose syrup may include, in addition to allulose, glucose, fructose, and disaccharides or more. Allulose syrup can be prepared by a variety of methods, preferably by biological methods, for example, by microbial enzymatic reactions.

For example, the allulose syrup is an allulose-containing mixed sugar or obtained therefrom, and the mixed sugar is an allulose epimerization enzyme, a cell of the strain producing the enzyme, a culture of the strain, a crushed product of the strain, And it may be obtained from a mixed sugar prepared by reacting a composition for producing an allulose containing at least one selected from the group consisting of the extract of the crushed material or cultured with a fructose-containing raw material. The mixed sugar syrup may be a mixed sugar containing 2 to 55 parts by weight of allulose, 30 to 80 parts by weight of fructose, 2 to 60 parts by weight of glucose, and 0 to 15 parts by weight of oligosaccharides based on 100 parts by weight of the total sugar content of saccharides, allul Ross syrup may be obtained through separation, stagnation and concentration processes from the mixed sugar.

In an embodiment of the present invention, the allulose syrup that has undergone separation and purification processes has an electrical conductivity of 1 to 50 μS / cm, and is an allulose containing 5% or more or 10% or more of allulose in a liquid form having a colorless or light yellow sweetness. May contain syrup, for example 5 to 50% by weight of allulose, 5 to 30% by weight, 6.5 to 50% by weight, or 6.5 to 30% by weight, 9 to 50% by weight, 9 to 30% by weight, 9 to It may be 25% by weight or 9-20% by weight.

Examples of allulose-containing syrups that can be used in the present invention include 5 to 50% by weight of allulose, 1 to 50% by weight of glucose, and 30 to 70% by weight of fructose based on 100% by weight of the saccharide solid content of the syrup You can. In addition, the allulose-containing syrup may or may not further contain oligosaccharides.

The sweetening composition of the present invention comprises glucose, and based on 100% by weight of the total solids content of the sweetening composition or the solids content of the saccharide, 35% by weight or less, or 30% by weight, for example 5 to 35% by weight, 5 to 30 wt%, 10 to 35 wt%, 10 to 30 wt%, 16 to 35 wt%, 16 to 30 wt%, 17.5 to 35 wt%, or 17.5 to 30 wt%.

The sweetening composition according to the present invention has a ratio (= G / A) of glucose content (% by weight, G) to allulose content (% by weight, A) based on 100% by weight of the solid content of saccharides, preferably from 2.0 to 3.0. In the case of a sweetener composition having a G / A weight ratio in the above range, the content of sugars to be reduced is low, which is more preferable. In order to prepare a sweetening composition satisfying the G / A weight ratio, allulose-containing syrups and oligosaccharide-containing syrups having appropriate sugar compositions, particularly fructose, allulose and glucose compositions, can be selected, and the allulose-containing syrups and oligosaccharides A sweetening composition can be prepared by setting a suitable mixing ratio of the containing syrup.

For example, in order to achieve the desired sugar composition of the sweetening composition according to the present invention, for example, G / A weight ratio, allulose content, or oligosaccharide content composition, the mixing ratio of allulose-containing syrup and oligosaccharide-containing syrup is appropriately adjusted. It may be, and the allulose-containing syrup and the oligosaccharide-containing syrup having a specific sugar composition are 90:10 to 60:40 by weight based on 100% by weight of the total weight of saccharide solids of the two syrups, preferably 85:15 to 65 : 35 weight ratio. When the content of allulose increases during mixing, the body feel of the mixed composition decreases, and when the content of the oligosaccharide increases, the body feel increases. remind

The sweetening composition of the present invention comprises glucose, and 0.01 to 3% by weight, 0.01 to 2.5% by weight, 0.01 to 2% by weight, 0.01 to 1.5% by weight based on 100% by weight of the total solids content or the solids content of the sweetener composition %, 0.05 to 3% by weight, 0.05 to 2.5% by weight, 0.05 to 2% by weight, 0.05 to 1.5% by weight, 0.1 to 3% by weight, 0.1 to 2.5% by weight, 0.1 to 2% by weight, or 0.1 to 1.5% by weight It can contain as. In the above-mentioned content range, the balance between the quality of the first half sweetness and the latter half of the sweetness is good, and when the content of the high sweetener is high, the sharp sweetness peculiar to the high sweetener may increase, and when it is small, the desired level of sweetness is difficult to implement.

As a raw material sweetener or raw syrup used for mixing in the sweetener composition according to the present invention, liquid sweeteners such as allulose-containing syrups and oligosaccharide-containing syrups are mainly used, and additionally include a high sweetener, which is a liquid by mixing liquid sweeteners. By implementing a sweetness similar to fructose and mixing high sweeteners, it is possible to exhibit a sweetness equal to or higher than that of liquid fructose. Therefore, it is possible to obtain an effect of lowering the amount of the mixed sweetener composition, further reducing the fructose content, realizing sweetness and sweetness similar to liquid fructose, and reducing the sugar content.

High sweeteners applicable to the present invention may include one or more selected from the group consisting of natural high sweeteners and synthetic high sweeteners, specifically, steviol glycosides, stevioside aspartame, acesulfame K, sodium cyclomate, It may be one or more high-sensitivity sweeteners selected from the group consisting of saccharin sodium, squalose, dulcine, taumatin, neotam and monelin.

The sweetening composition of the present invention includes oligosaccharides, and may be 6% by weight or more, or 6 to 45% by weight of oligosaccharides having a polymerization degree (DP) of 3 or more based on 100% by weight of the total solids content or the solids content of sugars. . The sweetening composition may include oligosaccharides of DP3 or higher to increase the body feel and reduce the content of sugars to be reduced. A liquid sweetener having a high polymer content, such as isomaltoligosaccharide, maltooligosaccharide, and maltotetraose (G4) syrup, can be mixed to increase the body feel and to control the sweetness using a high-sensitivity sweetener. Particularly, since a high oligosaccharide having a polymer content of 3 or higher is used, it enhances the body feel of the present mixed sweetening composition and balances the sweetness, but since the saccharide content is small, it can be usefully applied to various foods with low sugar content.

In the present specification, oligosaccharides are oligosaccharides of DP3 or higher, and in detail, oligosaccharides of 3 to 10 monosaccharides are not decomposed by digestive enzymes but act similarly to dietary fiber and descend to the large intestine to become a nutrient source of beneficial bacteria in the gut environment. It means an ingredient that shows functionality to help improve the.

In the present invention, the oligosaccharide may be provided alone or in the form of an oligosaccharide-containing syrup containing other additional saccharides. When applied as the oligosaccharide-containing syrup, it may be an oligosaccharide-containing syrup having a fructose content of less than 10% by weight and an oligosaccharide content of at least 3 with a degree of polymerization of 30 to 95% by weight .

Examples of the oligosaccharides include fructo-oligosaccharide (FOS), isomalto-oligosaccharide (IMO), galacto-oligosaccharide (GOS), xyloligosaccharide (xysoligosaccharide, XOS) , Chito-oligosaccharides, cello-oligosaccharides and soy oligosaccharides may be at least one, and preferably at least one selected from the group consisting of isomaltoligosaccharides and maltooligosaccharides. You can.

The preferred oligosaccharide-containing syrup according to the present invention is preferably a syrup having a high polymer content, such as low-sugar syrup, isomalto-oligosaccharide, malto-oligosaccharide, and maltotetraose (G4) syrup with reduced total content of fructose and glucose, for example, The low sugar content oligosaccharide-containing syrup may have a total sum of sugars to be reduced of 25% by weight, 20% by weight, or 15% by weight or less based on 100% by weight of the solid content of the total syrup composition. The reduction target saccharide means a sugar containing five kinds of sugar, fructose, glucose, maltose, and lactose.

The sweetener composition according to an embodiment of the present invention includes allulose, a oligosaccharide having a polymerization degree of 3 or higher, fructose, glucose, and a high sweetener. In a specific embodiment, the sweetening composition according to the present invention, based on 100% by weight of the solid content of the sweetening composition, 5% by weight of allulose, 6% by weight or more of oligosaccharides having a polymerization degree of 3 or more, 30% by weight of glucose, 50% by weight of fructose Hereinafter, the present invention relates to a sweetener composition having high chromaticity stability, comprising 0.01 to 3% by weight of a high sweetener.

Specifically, the sweetening composition comprises 5 to 30% by weight of allulose, 6 to 45% by weight of oligosaccharides having a polymerization degree of 3 or higher, 5 to 35% by weight of glucose, 12 to 50% by weight of fructose, and 0.01 to 3% by weight of high sweetener , Or allulose 6.5 to 30% by weight, 6 to 45% by weight of oligosaccharides having a polymerization degree of 3 or more, 10 to 30% by weight of glucose, 20 to 50% by weight of fructose, and 0.01 to 3% by weight of a high sensitivity sweetener.

The sweetening composition according to the present invention may be in powder or liquid form, and components for preparing the liquid sweetening composition may be provided in powder or liquid form. In addition, allulose, oligosaccharide, fructose, glucose and high-sensitivity sweeteners included in the sweetener composition according to the present invention may be mixed as a single component or added to the sweetener composition in the form of a mixture containing two or more components.

When a liquid raw material is used, the solid content may be 65 to 80% by weight or 70 to 75% by weight. If the solid content of the liquid sweetener is low, there is a high risk of microbial development, and if the content is high, the viscosity may increase and may adversely affect mixing.

More specifically, the method for preparing the mixed sweetener composition is based on an allulose-containing syrup as a liquid sweetener, and mixed with a liquid sweetener having a high polymer content such as isomaltoligosaccharide, maltooligosaccharide, and maltotetraose (G4) syrup. It is possible to adjust the sweetness of the sweetening composition by using high and high sweetness.

As a sweetener used for mixing, liquid sweeteners such as allulose-containing syrups and oligosaccharides are mainly used, and by mixing liquid sweeteners, a sweetener similar to liquid fructose is realized, and by mixing high sweeteners, it is possible to exhibit a sweetness of twice the level of liquid fructose. have. Therefore, the use of 1/2 weight of the mixed sweetener composition realizes a sweetness and sweetness similar to liquid fructose, and the effect of reducing the sugar content to half is obtained.

The sweetening composition according to the present invention may be in any form of liquid, such as powder, fine powder, granules, crystals, solid solids such as tablets, aqueous solution, solution, but may preferably be a liquid sweetening composition for easy replacement of liquid fructose. have. The manufacturing method thereof is also not particularly limited. Furthermore, in the range that does not impair the object of the present invention, it may further contain those used as extenders, carriers, and the like, which are not separate sweetening or flavoring components.

According to a further embodiment of the present invention, a sweetener containing D-psicose having improved taste quality and excellent in palatability, food with limited calories and other sweetness can be provided. Examples of the food include beverages (coffee beverages, carbonated beverages), dairy products (fermented milk, yogurt), jelly, ice cream (ice cream, etc.), jams, sauces (ketchup, etc.), confectionery, and breads.

The sweetener composition of this invention can be used in combination with the sweetener used conventionally. For example, when used as a part of a substitute for having calories such as sugar or fructose, calories can be reduced, and sweetness can be diversified by combination with other sweeteners according to preference.

The sweetener composition of the present invention has a low fructose content, implements liquid fructose sweetness and sweetness, and when applied to food, the sweetener composition achieves a sweetness and sweetness equivalent to or better than fructose by using small amounts, thereby enabling effective sugar reduction. Do.

The present invention will be described in more detail by the following examples, but the scope of protection of the present invention is not intended to be limited to the scope of the following exemplary embodiments.

Hereinafter, examples are given to explain the present invention in more detail. In addition, in each example, "part" and "%" represent "part by weight" and "% by weight", unless otherwise specified.

Example 1: Preparation of mixed sweetening composition

1-1: Preparation of mixed composition

Based on the total sum of allulose-containing syrup and oligosaccharide, the mixture was sufficiently mixed at 350 rpm using a blender in a 60 ° C. mixing tank at 80% by weight of allulose-containing syrup and 20% by weight of oligosaccharides.

A product having an allulose-containing syrup having a solid content of 75% by weight and an allulose content of 14% by weight was used. As oligosaccharides, low-content isomaltoligosaccharides, isomaltoligosaccharides, maltooligosaccharides, fructooligosaccharides, and maltotetraose (G4) syrup were used, respectively. Products having a low sugar content of isomaltoligosaccharide, isomaltoligosaccharide, maltooligosaccharide, and fructooligosaccharide were 75% by weight, and maltotetraose (G4) syrup was 70% by weight. The mixed sweetening composition obtained in the proportion of 80% by weight of allulose-containing syrup and 20% by weight of oligosaccharides is a low sugar content isomaltoligosaccharide mixture (sample A), isomaltoligosaccharide mixture (sample B), maltooligosaccharide mixture (sample C) ), Fructooligosaccharide mixture (sample D), and maltotetraose (G4) syrup mixture (sample E).

1-2. Raw material sugar composition analysis

The following analysis conditions were analyzed using high-speed liquid chromatography (HPLC) equipped with bio-rad Aminex HPX-87C for carbohydrate analysis column. Each oligosaccharide used for allulose-containing syrup and mixing was analyzed for sugar composition using high performance liquid chromatography (HPLC). The analysis conditions are as follows, and the results are shown in Table 1. Table 1 above shows the raw material sugar composition.

<HPLC analysis conditions>

Column: Bio-rad aminex HPX-87C

Injection volume: 10ul

Flow rate: 0.6ml / min

Column temperature: 80 ℃

Mobile phase: Water 100%

In Table 1, the sugar content is represented by the sum of sugar, fructose, glucose, maltose, and lactose. Table 1 below shows the results of the analysis of sugar tide of raw materials for preparing the mixed sweetening composition, and the numerical values are% by weight. The "total of reduced sugars" shown in Table 1 below refers to the total of sugars containing five sugars, fructose, glucose, maltose, and lactose, based on 100% by weight of saccharide solids. Thus, in Table 1 below, the disaccharides contained in the isomaltoligosaccharides (IMO) are not included in the saccharide content as isomaltose, maltooligosaccharides (MO), fructooligosaccharides (FOS), and maltotetraose (syrup (G4 syrup)) The disaccharide of is calculated as being included in the sugar content as sugar or maltose.

Item Sugars with polymerization degree 4 or higher Polymerization degree 3 sugars Degree of polymerization
2 sugars glucose fruit sugar Allulose Abatement
Sugar total Allulose
syrup 1.5 1.8 - 31.4 51.2 14.1 82.6 Mortgage content IMO 51.0 25.8 18.6
(Isomaltose) 4.4 0.2 - 4.6 IMO 16.6 25.9 28.0
(Isomaltose) 28.7 0.8 - 29.5 MO 72.8 16.1 9.5
(Malt sugar) 1.6 - - 11.1 FOS 31.9 33.4 9.3 (sugar) 23.6 1.8 - 34.6 G4 syrup 30.4 62.8 5.4
(Maltose) 1.4 - 6.8

1-3: Sensory evaluation

For the sensory test of the composition prepared by the method of Example 1-1, a 5-point scale method was evaluated using 1 to 5, and the sweeter the strength was, the stronger the sweetness was and the closer it was to 5, It was shown that the heavier the feeling was, the closer the overall sweetness balance was to 5, the more similar it was to the sweetness of liquid fructose. Since the functional composition is intended to replace the liquid fructose using 1/2 weight, it was diluted to a solid content concentration of 5% by weight, and the functional composition was diluted to a concentration of 55% fructose liquid fructose to a solid content concentration of 10% by weight. Sensory testing was performed.

Item Sweetness intensity Body Overall
Sweetness balance Syrup containing allulose 3 1.5 2 Sample A 2 3.5 4 Sample B 2.5 2 3 Sample C 2.2 4 3.5 Sample D 3 2 3 Sample E 2 4 3.5 Liquid fructose 4 3 5

When a low oligosaccharide, isomaltoligosaccharide, maltooligosaccharide, and G4 syrup, which are oligosaccharides containing many polymers with a polymerization degree of 3 or more, were used, it was confirmed that the body feeling increased and the liquid fructose and sweetness became similar. In particular, when a low sugar content isomaltooligosaccharide was used, the effect was the best, and the sugar content was also reduced the most.

Example 2: Preparation of mixed sweetening composition

In the same manner as in Example 1-1, a mixed sugar of an allulose-containing syrup and a low sugar content isomaltoligosaccharide was prepared, but instead of the 80% by weight allulose-containing syrup and 20% by weight of the oligosaccharide in Sample A of Example 1-1 , Based on the sum of allulose-containing syrup and low-sugar content isomaltoligosaccharide, the weight ratio of 60:40 was divided into Sample F, 70:30 as Sample G, and 90:10 as Sample H. The mixed sugar prepared by the above method was subjected to a sensory test in the same manner as in Example 1-2, and the results are shown in Table 4.

division Syrup containing allulose Mortgage content
IMO DP4 + DP3 DP2 glucose fruit sugar allulose Sample A 80 20 10.3 6.4 5.2 26 40.9 11.2 Sample F 60 40 20.7 11.2 8.6 20.5 30.6 8.4 Sample G 70 30 15.4 9.0 6.9 23.2 35.7 9.8 Sample H 90 10 5.2 3.9 3.5 28.7 46 12.7

Item Sweetness intensity Body Overall
Sweetness balance Sample A 2.5 3.5 4 Sample F 1.5 4.5 2 Sample G 2.2 4 3 Sample H 3 2 2 Liquid fructose 4 3 5

When the content of the low-sugar content isomaltoligosaccharide was low, it was confirmed that the body feeling was reduced and the overall sweetness balance was also decreased.

Example 3: Preparation of mixed sweetness composition

A sensory test was conducted on sweetness and sweetness according to the type and content of the high-sensitivity sweetener added to the sweetening composition of allulose-containing syrup and oligosaccharide.

To the sample A of Example 1-1 (80% by weight of allulose-containing syrup and 20% by weight of a low sugar content isomaltoligosaccharide), the same method as in Example 1-1 was added with a high-sensitivity sweetener having the composition shown in Table 5 below. A mixed sweetening composition was prepared. Table 4 shows the blending ratio (% by weight) of the mixed composition to which a high sweetener was added.

The mixed sweetness composition was subjected to a sensory test in the same manner as in Example 1-2, and the sensory test results of the composition are shown in Table 6. The relative sweetness relative to fructose was converted into relative sweetness by converting the sweetness intensity value of each sample to a sweetness intensity value of fructose as 100. The sugar compositions of Samples I to N were DP4 + 10.3 wt%, DP3 6.4, DP2 5.2, Glucose 26.0, Fructose 40.9, and allulose 11.2

Item Syrup containing allulose Mortgage content IMO Steviol Glycoside Acesulfame potassium Sucralose Sample I 80 20 0.2 - - Sample J 80 20 0.35 - - Sample K 80 20 0.5 - - Sample L 80 20 - 0.05 0.02 Sample M 80 20 - 0.11 0.08 Sample N 80 20 - 0.3 0.15

Item Sweetness intensity Body Overall
Sweetness balance Fructose preparation
Relative sweetness Sample I 3.5 3.5 4 88 Sample J 4.2 3.5 4.8 105 Sample K 5 3.5 3.5 125 Sample L 2.5 3.5 3 63 Sample M 4 3.5 5 100 Sample N 5 3.5 2 125 Liquid fructose 4 3 5 100

After adding steviol glycosides or acesulfame potassium and sucuralose to the mixed solution of allulose-containing syrup and low-sugar content isomaltoligosaccharide, the sensory test was conducted at a solid content concentration of half that of liquid fructose. Sweetness balance could be achieved. When a high sweetener is added in an excessive amount, the sharp sweetness increases, and the overall sweetness balance is broken, and when added as little, it is difficult to achieve a sufficient sweetness.

Example 4: Chromaticity stability analysis

The browning stability of Sample J and Sample M prepared in Example 3 was confirmed. The control is liquid fructose, and was allowed to stand at 75 brix, pH 5.0, and 85 ° C. for 5 hours, and absorbance was measured at a wavelength of 420 nm using a UV Spectrophotpmeter to compare the degree of browning. The concentration of the liquid fructose, sample J, and measurement sample was 30 bx, and analyzed using a 10 cm quartz cell, and the browning stability measurement results are shown in Table 7. Allulose syrup was diluted with 30BX, and absorbance was measured at a wavelength of 420 nm using a Spectrophotometer. In Table 6, the color value level is a color value level expressed as an absorbance value measured at a wavelength of 420 nm after 5 hours at 85 ° C. in the initial stage of the liquid fructose and sweetener composition, and the color increase level is measured after 5 hours at 85 ° C. It shows the difference in absorbance.

Item Initial color value level 85 ℃, after 5 hours
Color level Color increase level Liquid fructose 0.05 0.18 0.13 Sample J 0.04 0.13 0.09 Sample M 0.04 0.12 0.08

The wavelength at which absorbance is measured is 420 nm, which is a wavelength that measures yellowness. The higher the value, the closer it is to yellow, and the lower the value, the closer to the transparent color. In the case of liquid fructose, the chromaticity stability was low, so it was easily browned, and it was confirmed that the sample J and sample M mixed composition had high chromaticity stability compared to fructose.

Example 5: Analysis of coloration by browning material

The browning stability according to the sugar composition prepared by mixing allulose-containing syrup and low sugar content isomaltoligosaccharide was tested. The degree of browning was measured for the degree of coloration by browning produced by the aminocarbonyl reaction. The sample mixing ratio (% by weight) is shown in Table 8, and the sugar composition (% by weight) of the mixed sample is shown in Table 9 below.

Specifically, as shown in the ratio in Table 8, after mixing the sample, 1 wt% of glycine was added to the sample diluted with 10 brix, left at 100 ° C. for 1 hour, and then compared to the degree of browning using a UV Spectrophotometer at a wavelength of 420 nm. Absorbance was measured at. The concentration of the measurement sample was 10 brix and analyzed using a 10 cm quartz cell, and the results are shown in Tables 10 and 11. The following sample O was set as a comparative example. In Tables 10 and 11 below, the level of coloration (coloration) by browning material is shown as the initial coloration level of the liquid fructose and sweetener composition and the absorbance value measured at 420 nm wavelength after 1 hour at 100 ° C. It shows the difference in absorbance measured after 5 hours at 85 ° C compared to the initial.

division Syrup containing allulose Mortgage content IMO Acesulfame potassium Sucralose Sample O 40 60 0.11 0.08 Sample P 50 50 0.11 0.08 Sample Q 70 30 0.11 0.08 Sample M 80 20 0.11 0.08 Sample S 90 10 0.11 0.08

division DP4 + DP3 DP2 Glucose Fructose allulose Sample O 30.8 16.1 12.0 15.1 20.4 5.6 Sample P 25.7 13.7 10.3 17.8 25.5 7.0 Sample Q 15.4 9.0 6.9 23.2 35.7 9.8 Sample M 10.3 6.4 5.2 26.0 40.9 11.2 Sample S 5.2 3.9 3.5 28.7 46.0 12.7 Liquid fructose 0.7 1.5 3.1 38.4 56.3 -

Based on 100% by weight of the saccharide solid content contained in the mixed sweetening composition, the calculated numerical values according to Equation 1 based on the weight% of each sugar are shown in Table 10 below. In Equation 1, G is the glucose content (% by weight) measured based on 100% by weight of the saccharide solid content contained in the sweetening composition, F is the fructose content (% by weight), and DP3 or higher is the oligosaccharide content (weight by DP3 or higher) %), And A represents allulose content (% by weight), respectively.

 [Equation 1]

(G + F) / (DP3 or higher + A)

division (G + F) / ((DP3 +) + A) G / A Sample P 0.93 2.54 Sample Q 1.72 2.37 Sample M 2.40 2.32 Sample S 3.43 2.26 Liquid fructose 43.05 -

sample Early (just after manufacturing) Level of coloring by browning substances Increased level of pigmentation Degree of increase in coloring compared to fructose (%) Liquid fructose 0.03 1.735 1.705 100% Sample P 0.015 0.682 0.667 39.1% Sample Q 0.017 0.889 0.871 51.1% Sample M 0.018 0.99 0.972 57.0% Sample S 0.02 1.1 1.08 63.3%

As shown in Table 10 and Table 11, in the case of liquid fructose, the difference in color value measured after 1 hour at 100 ° C. compared to the initial color value was 1.705, and the degree of browning was severe under severe conditions, resulting in poor color stability. Liquid fructose is a sugar that is easily browned, and browning easily occurs. On the other hand, a syrup in which a mixture of allulose-containing syrup and a low sugar content oligosaccharide is substituted for liquid fructose, while reducing sugars, it can reduce browning in food applications such as beverages.

Example 6 : Food to which a mixed sweetening composition is applied

According to the formulation of Table 12, a fruit and vegetable beverage, a low-fat processed oil, and a liquid fermented milk were prepared and subjected to a sensory test for the results, and the results are shown in Table 12.

Specifically, the sensory test used a 5-point scale method to evaluate using 1 to 5, and the higher the number, the higher the degree of the corresponding indicator. Table 13 shows the sensory test results after applying the food of the mixed composition.

Raw material name Fruit and vegetable drinks Low fat processed oil Control
5-1-1 Example
5-1-2 Control
5-2-1 Example
5-2-2 Citrus concentrate (60Bx) 7.50 7.50 - - Low fat milk - - 75.7 75.7 Skim milk powder - - - - Sugar 3.30 - 3.00 - Liquid fructose 5.42 - 3.50 - Sample M - 5.76 - 4.40 Fructooligosaccharide - - - - Other raw materials 84.28 86.74 17.80 19.90

Item sweetness Sour taste Body Sweetness satisfaction Overall satisfaction Already robber Control 5-1-1 3.4 3.5 3.0 2.5 3.4 - Example 5-1-2 3.4 3.5 3.2 2.7 3.6 - Control 5-2-1 3.4 - 2.7 3.1 2.9 2.8 Example 5-2-2 3.3 - 3.0 3.6 3.3 2.1

As a result of applying Sample M to fruit and vegetable beverages, low-fat processed oil, and liquid fermented milk, it was confirmed that the body feeling improved and overall satisfaction increased compared to the control. By applying Sample M, the use of sugar and liquid fructose was eliminated, and an effect of reducing the sugar content compared to the control was obtained.

Claims (19)

A sweetening composition comprising allulose, a oligosaccharide having a polymerization degree of 3 or higher, fructose, glucose, and a high sweetener,
The ratio of the total weight percent of glucose and fructose to the total weight percent of oligosaccharides having a polymerization degree of 3 or higher based on 100% by weight of the solid content of the saccharides contained in the sweetener composition is 0.9 to 4.5,
The difference in the coloration level measured immediately after preparation of the sweetener composition and after the Melillad reaction by glycine addition is 70% or less based on 100% of the difference in fructose coloration level.
High color stability and sweetened sweetening composition. The sweetening composition of claim 1, wherein the sweetening composition has a fructose content of 50% by weight or less, and has a sweetness of 80 to 300 based on a fructose sweetness of 100. The sweetening composition of claim 1, wherein the sweetening composition comprises 12 to 50% by weight of fructose. According to claim 1, Based on 100% by weight of the solid content of the sweetener composition, comprising at least 5% by weight of allulose, 35% by weight or less of glucose, 50% by weight of fructose, and 0.01 to 3% by weight of high-sensitivity sweetener, Sweet composition. The sweetness composition of claim 1, wherein the chromaticity stability is chromaticity stability against browning by a maillard reaction. The sweetening composition of claim 1, wherein a difference in absorbance at a wavelength of 420 nm measured immediately after preparation of the sweetening composition and after a melee yard reaction by addition of glycine is 1.5 or less. The method of claim 1, wherein the oligosaccharide is fructooligosaccharides, chito-oligosaccharides, xyloligosaccharides, cello-oligosaccharides, galactooligosaccharides, malto-oligosaccharides, isomaltoligosaccharides and one or more sweetener composition selected from the group consisting of soybean-oligosaccharides. The sweetening composition of claim 1, wherein the oligosaccharide is provided as an oligosaccharide-containing syrup having a fructose content of less than 10% by weight based on a solid content of the oligosaccharide and a oligosaccharide content of 30 to 95% by weight with a polymerization degree of 3 or higher. The sweetening composition of claim 1, wherein the sweetening composition is in a liquid form. The sweetening composition of claim 1, wherein the allulose is provided as an allulose-containing syrup containing 5 to 50% by weight of the allulose content based on the solid content. The sweetening composition of claim 10, wherein the allulose-containing syrup comprises 5 to 50% by weight of allulose, 1 to 50% by weight of fructose, and 1 to 50% by weight of glucose. The high-sensitivity sweetener of claim 1, wherein the high-sensitivity sweetener is selected from the group consisting of steviol glycosides, stevioside aspartame, acesulfame K, sodium cyclamate, sodium saccharin, sucralose, dulcine, taumatin, neotam and monelin. One or more sweetener compositions. The method according to claim 1, comprising 5 to 30% by weight of allulose, 6 to 45% by weight of oligosaccharide having a polymerization degree of 3 or more, 5 to 35% by weight of glucose, 12 to 50% by weight of fructose, and 0.01 to 3% by weight of high sweetener Phosphorus sweetening composition. The method according to claim 1, which comprises 6.5 to 30% by weight of allulose, 6 to 45% by weight of oligosaccharide having a polymerization degree of 3 or higher, 10 to 30% by weight of glucose, 20 to 50% by weight of fructose, and 0.01 to 3% by weight of high-sensitivity sweetener. Sweet composition. The sweetening composition of claim 1, wherein the allulose is provided as an allulose-containing syrup having an allulose content of 10% by weight or more based on 100% by weight of the allulose syrup. The sweetener composition of claim 1, wherein the sweetener composition has a weight percent of glucose / allulose solid content of 2.0 to 3.0. A food product comprising the sweetening composition according to claim 1. The food according to claim 17, wherein the food does not contain sugar. The food according to claim 17, wherein the food is a beverage, dairy products, jelly, ice cream, jam, sauce, confectionery, or bread.