KR102314002B1 - Water beverage with low calories - Google Patents

Abstract

The present invention relates to a low-calorie water beverage, and more particularly, to a water beverage having flavor and/or flavor, which can provide low-calorie, excellent sensory properties and functionality.

Description

Water beverage with low calories

The present invention relates to a low-calorie water beverage, and more particularly, to a water beverage having flavor and/or flavor, which can provide low-calorie, excellent sensory properties and functionality.

As for various beverages, as the national diet is westernized, consumption of favorite foods and beverages is greatly increasing, and in particular, a variety of beverage products are consumed compared to the past. Commercially available beverages contain a large amount of sugar or fructose.

Recently, water drinks are being marketed under the names of gami drinks, flavored drinks, near water, and rice juice drinks. do. However, in the conventional near-water beverages represented by these non-fruit juice beverages, sugars such as glucose, fructose and sugar are added to sweeten the fruit in addition to the fruit juice. Drinking sugary beverages like water over and over again can adversely affect your health. In particular, unlike other soft drinks, near water is considered to be drunk instead of water, so the probability of overdose is much higher.

Sugar has sucrose as its main ingredient and is one of the representative sweeteners that are added to food to give it a sweet taste. Since sugar has an excellent degree of sweetness, it has been added to various foods and processed foods from the past to enhance the taste of food and arouse the taste buds, and has been regarded as the most preferred sweetener.

However, in recent years, problems have been raised as the harmfulness of sugar continues to be revealed. Specifically, excessive consumption of sugar is pointed out as a major cause of various lifestyle-related diseases, such as obesity and diabetes, as well as tooth decay, and the need to develop a sweetener that can replace it is emerging worldwide. The government is also encouraging the implementation of 'sugar reduction' in food and beverage compositions as a policy. According to the device analysis method of the Food Sanitation Act, 'saccharides' means the sum of monosaccharides and disaccharides present in food. Monosaccharides include fructose, glucose, and disaccharides include sugar, maltose, and lactose. In order to achieve the saccharide reduction as described above in food and beverage, in particular, the substitution of sugar is inevitable.

An embodiment of the present invention provides a water beverage having a low calorie and low solid content and flavor and/or flavor, and a method for preparing the same.

A further embodiment of the present invention provides a water beverage having excellent organoleptic properties and functionality, and a method for preparing the same.

The present invention relates to a water drink containing allulose-containing sweetener, acidity regulator, probiotic strain, and water, and a method for producing the same, and more particularly, the water content is 90% by weight or more based on 100% by weight of the total water beverage. and the solid content of allulose may be 0.05 to 3% by weight. The acidity regulator may be at least one selected from the group consisting of citric acid, malic acid, tartaric acid, phosphoric acid, lactic acid, vitamin C, and salts thereof.

The water content of the beverage according to the present invention includes 90% by weight or more, 91% or more, 92% or more, 93% or more, 93.5% or more, or 94% or more based on 100% by weight of the total beverage, for example 90 to 99% by weight. To prepare the beverage, water may be added, or one or more selected from the group consisting of fruit flesh, fruit juice, vegetable juice, added sugar solution, and a solution of a probiotic strain may be additionally added in addition to water.

The beverage of the present invention contains a total solid content of 10% by weight or less, 9% or less, 8% or less, 7% or less, 6.5% or less, or 6% or less based on 100% by weight of the total beverage, for example, 0.1 to 10% by weight.

The beverage of the present invention preferably has a degree of transparency similar to that of water as a water beverage, and during the storage period ΔE*ab ranges from 0.05 to 5.0, 0.1 to 5.0, 0.05 to 3.0, 0.1 to 3.0, 0.05 to 2.0 or It may be 0.1 to 2.0. The transparency of the beverage corresponds to the L value when measuring L, a, and b with a colorimeter.

The beverage according to the present invention can replace all or part of the existing high-calorie sugars by mixing allulose alone or with other sugars, so that it can be a low-calorie beverage product. The beverage according to the present invention may have 100 kcal or less, 40 kcal or less, 35 kcal or less, or 30 kcal or less per unit mL. According to the detailed standards for claiming nutritional ingredients in the labeling standards of Korean foods, 'low calorie' can be labeled if it is less than 40 kcal per 100 g of food or 20 kcal per 100 mL of food.

The acidity of the beverage according to the present invention may be 0.05 to 1.0, 0.1 to 1.0, 0.05 to 0.5, 0.1 to 0.5, 0.05 to 0.3, 0.1 to 0.3, 0.1 to 0.2, 0.1 to 0.17, or 0.1 to 0.15. As used herein, the term 'acidity' refers to the ability to neutralize alkalinity, and exists at pH 8.5 or less. That is, it refers to the number of equivalents of alkali required to titrate a certain amount of a sample with a standard solution of strong alkali to a certain pH. For example, it can be measured using an acidity meter.

The beverage of the present invention may have a pH of 2.5 to 4.0, or a pH of 2.8 to 3.8.

The gel beverage according to the present invention is 1 to 20, 1 to 15, 1 to 10, 3 to 20, 3 to 15, 3 to 10, 5 to 20, based on the degree of sweetness of 1% (w/w) sugar aqueous solution. It may have a sweetness degree of 20. When a high-sweetness sweetener is used as an additional sweetener in the beverage, the degree of sweetness may be 5 to 20, 10 to 20, or 15 to 20. In addition, the beverage may be 0.05 to 1.0, 0.05 to 0.8, 0.05 to 0.5, 0.1 to 1.0, 0.1 to 0.8, 0.1 to 0.5 based on the 1% (w/w) acidity level of the aqueous solution of citric acid. In addition, according to the criteria of the degree of sweetness and acidity, the ratio of the degree of sweetness to the degree of sourness of the gel beverage according to the present invention (=degree of sweetness/degree of sourness) is 1:1 to 40:1, and 3:1 to 40 :1, 4.5:1 to 40:1, 1:1 to 35:1, 3: 1 to 35:1, 4.5:1 to 35:1, 1:1 to 30:1, 3: 1 to 30:1 , 4.5:1 to 30:1, 1:1 to 25:1, 3: 1 to 25:1, 4.5:1 to 20:1, 1:1 to 20:1, 3: 1 to 20:1, 4.5 : 1 to 20:1, 1:1 to 15:1, 3: 1 to 15:1, 4.5:1 to 15:1, 1:1 to 15:1, 3: 1 to 15:1, 4.5:1 to 15:1.

Allulose, based on the solids content based on 100% by weight of the total water beverage, 0.05 to 3% by weight, 0.075 to 3% by weight, 0.1 to 3% by weight, 0.05 to 2.5% by weight, 0.075 to 2.5% by weight, 0.1 to 2.5% by weight, 0.05 to 2% by weight, 0.075 to 2% by weight, 0.1 to 2% by weight.

The allulose may be prepared by chemical synthesis or a biological method using an allulose epimerase, preferably by a biological method, for example, a microorganism or an enzyme reaction. For example, the allulose is a mixed sugar or one obtained therefrom, and the mixed sugar is an allulose epimerase, the cells of the strain producing the enzyme, the culture of the strain, the lysate of the strain, and the lysate or It may be a mixed sugar prepared by reacting a composition for producing allulose comprising at least one selected from the group consisting of extracts of a culture with a fructose-containing raw material or one obtained therefrom.

Allulose contained in the source composition of the present invention may be in the form of syrup or powder. The allulose syrup may be a solution prepared in various concentrations using allulose. For example, the solids allulose in the allulose syrup may include 10 to 100% by weight based on 100% by weight of the allulose syrup, preferably 70 to 99.99% by weight, more preferably 90 to 99.99% by weight % can be prepared by mixing. When the above allulose powder is used, the allulose powder solids content comprises 90 to 99.99% by weight, more preferably 95 to 99.99% by weight of the total composition powder, for example, allulose with a purity of 90% or more, for example allulose. Allulose powder can be used.

The allulose syrup may be obtained through separation, retention and concentration processes from the allulose alone or mixed sugar. In an embodiment of the present invention, the allulose syrup that has undergone the separation and purification process may have an electrical conductivity of 1 to 50 μS/cm and may be a liquid allulose syrup having a colorless or pale yellow sweetness. The liquid allulose may have a pH in the range of 4 to 6, so that an acidic source can be obtained when added to the source calcined product. The allulose may be allulose alone or a mixed sugar containing additional other saccharides, and examples of the mixed sugar may contain 1 to 99.9% by weight of allulose based on 100% by weight of the solid content of the total mixed sugar, and additionally fructose And it may further include one or more selected from the group consisting of glucose. When the allulose mixed sugar includes fructose and/or glucose, the mixed sugar may include 1 to 90% by weight of fructose and/or 1 to 50% by weight of glucose.

Specific examples of the allulose-containing mixed sugar include 5 to 95 parts by weight of allulose, 1 to 50 parts by weight of fructose and 1 to 55 parts by weight of glucose, and 1 to 10 parts by weight of oligosaccharide based on 100 parts by weight of the total solid content of the mixed sugar. and may not contain oligosaccharides. The allulose, fructose and glucose are preferably all form D-isomers.

The beverage according to the present invention may contain, in addition to allulose, one or more additional sweeteners selected from the group consisting of sugar, fructose, glucose, isomerized sugar, sugar alcohol, and high-sweetness sweeteners. The sugar alcohol includes sorbitol, mannitol, lactitol, maltitol, xylitol, or a combination of two or more thereof together with erythritol. The high-sweetness sweetener is aspartame, acesulfame K, sodium cyclamate, sodium saccharin, sucralose, stevia sweetener (steviol glycoside, enzyme-treated stevia), dulcine, taumatin, tomatin, neotame, rebaudioside A And it may be at least one selected from the group consisting of monellin.

The beverage according to the present invention may contain an organic acid or a salt thereof to impart acidity to the beverage and control acidity. The organic acid may be at least one selected from the group consisting of citric acid, malic acid, tartaric acid, and lactic acid, and the salt of the organic acid includes alkali metal salts or alkaline earth metal salts such as sodium, magnesium, calcium, potassium and the like of organic acids. The beverage according to the present invention can achieve an acidity of 0.05 to 1.0 by including an organic acid or a salt thereof, and the content of the organic acid can be selected in a suitable amount to control the taste and acidity of the beverage, for example, 100 weight of the total beverage Based on the %, it may be 0.05 to 1.0% by weight.

The beverage according to the present invention may contain a probiotic strain, for example, lactic acid bacteria, and the probiotic strain may be used as dead or live bacteria, or may be prepared by adding liquid or powder. The content of lactic acid bacteria used in the beverage of the present invention is based on 100% by weight of the total water beverage, 0.0001 to 1.0% by weight, 0.0001 to 0.5% by weight, 0.0001 to 0.1% by weight, 0.005 to 1.0% by weight, 0.005 to 0.5 wt%, 0.005 to 0.1 wt%, 0.0075 to 1.0 wt%, 0.0075 to 0.5 wt%, or 0.0075 to 0.1 wt%. In the present invention, the beverage can provide functionality and/or flavor by applying the lactic acid bacteria, and precipitation does not occur even if it contains lactic acid bacteria and does not contain a stabilizer, for example, soybean polysaccharide.

Examples of probiotic strains usable in the present invention include, but are not limited to, Lactobacillus sp. strain, Bifidobacteria sp. strain, Streptococcus sp. strain, Lactococcus sp. strain, and Enterococcus sp. strain. Specifically, non-limiting examples of Lactobacillus sp. strains found in the human intestinal tract include Lactobacillus fermentum, L. acidophilus, L. casei, L. salivarose (L. saliva roes), L. brevis, L. leichmannii, L. plantarum, L. cellobiosus, L. reuteri (L. reuteri), L. rhamnosus, L. GG, L. bulgaricus, and L. thermophilus. Non-limiting examples of strains of the genus Bifidobacteria include B. angulatum, B. animalis, B. asteroids, B. bifidum. ), B. boum, B. breve, B. catenulatum, B. choerinum, B. choerinum, B. coryneforme), B. cuniculi, B. dentium, B. gallicum, B. gallinarum (B. gallinarum), B. indicum (B) indicum), B. longum (B. longum), B. magnum (B. magnum), B. merycicum (B. merycicum), B. minimum (B. minimum), B. pseudocatenulatum (B) .pseudocatenulatum), B. pseudolongum, B. psychraerophilum, B. pullorum, B. luminantium, B. saeae B. saeculare, B. scardovii, B. simiae, B. subtile, B. thermacidophilum , B. thermophilum (B. thermophilum), B. urinalis (B. urinalis). Non-limiting examples of strains of the genus Streptococcus include Streptococcus salivarus and Streptococcus cremoris.

The beverage according to the present invention may further include one or more selected from the group consisting of fruit flesh, fruit juice, vegetable juice, seeds, flavoring agents, nutrients, and coloring agents, if necessary. The fruit juice may be at least one selected from the group consisting of apple, strawberry, grape, pear, peach, tangerine, pineapple, mango, lemon, cherry, and blueberry, or may be concentrated juice of the fruit juice, but is not limited thereto. The vegetable juice may be at least one selected from the group consisting of carrot, broccoli, onion, radish, tomato, Chinese cabbage, celery, green pepper, ??, pumpkin and kale, and may be a concentrated juice of the vegetable juice, but is limited thereto no. The flavoring agent is at least one selected from the group consisting of yogurt flavor, apple flavor, banana flavor, orientation, apricot flavor, peach flavor, orange flavor, lemon flavor, grapefruit flavor, and lime flavor, but is not limited thereto. The type and content of the flavoring agent may be appropriately adjusted in order to impart an appropriate sensory to the water beverage according to the present invention, and may be used, for example, in an amount of 0.01 to 0.3% by weight.

The present invention relates to a low-calorie water beverage, and more particularly, to a water beverage having flavor and/or flavor, which can provide low-calorie, excellent sensory properties and functionality.

1 is a graph showing the results of measuring the degree of browning change of a water beverage according to Test Example 3 of the present invention.

The present invention will be described in more detail with reference to the following examples, but the following examples are only presented by way of example, and the scope of the present invention is not limited to the above examples.

Example 1 to 4: water manufacture of beverages

Example 1 is to replace 25% of the sugar usage, Example 2 is to replace 50% of the sugar usage, Example 3 is to replace 75% of the sugar usage, Example 4 is to replace the sugar usage 100% % is replaced.

Specifically, as galactooligosaccharide, Samyang Corporation's galactooligosaccharide (75 brix) was used, and for sugar, Samyang Corporation's white sugar was used. For yogurt flavor, Samhwa F&F and Showa Nogei products were used, and purified water was used for water. In Table 1 below, live lactic acid bacteria ( Lactobacillus fermentum ) were purchased from the market and used. In Table 1 below, the composition ratio of specific components is shown, and the unit is (w/w%).

Allulose A used in this experiment is 70 Brix allulose syrup, based on 100% by weight of sugar solids, allulose 10-16% (w/w) allulose, fructose 40-50% (w/w), glucose 35 to 45% (w/w), 0 to 5% (w/w) of oligosaccharides, and allulose B is 70 brix allulose syrup, based on 100% by weight of saccharide solids, 95 to 98% of allulose ( w/w) a syrup containing allulose, fructose 2 to 5% (w/w), and glucose 0 to 1% (w/w). In Examples 1 to 4, the low-purity allulose A syrup was used. In Table 1 below, based on 100% by weight of the water beverage, when the allulose solid content is expressed, it is 0.13% by weight in Example 1, 0.26% by weight in Example 2, and 0.40% by weight in Example 3, For Example 4, it was 0.53% by weight.

ingredient Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Lactobacillus 0.001 0.001 0.001 0.001 0.001 Allulose A not included 1.888 3.775 5.663 7.550 Sugar 5.200 3.900 2.600 1.300 not included Galactooligosaccharide 0.150 0.150 0.150 0.150 0.150 acidity regulator 0.160 0.160 0.160 0.160 0.160 yogurt flavor 0.142 0.142 0.142 0.142 0.142 refined salt 0.030 0.030 0.030 0.030 0.030 Purified water 94.317 93.729 93.142 92.554 91.967 Sum 100.000 100.000 100.000 100.000 100.000

comparative example One: water beverage manufacturing

A water beverage was prepared in substantially the same manner as in Example 1, except that sugar was used instead of allulose.

test example One: water Evaluation of beverage properties

(1) Measurement of browning during storage period

For the beverage products obtained in Examples 1-4 and Comparative Example 1, to measure the degree of browning during storage, L, a, and b values were measured with a colorimeter for the prepared beverage products, and are shown in Table 2 below, 35 After storage at ℃ for 30 days, the L, a, and b values were measured with a colorimeter and shown in Table 2 below.

number of days elapsed division Comparative Example 1 Example 1 Example 2 Example 3 Example 4 0 days L 98.66 98.68 98.76 98.75 98.81 a 0.05 0.05 0.03 0.03 0.02 b 0.85 0.84 0.78 0.75 0.75 30 days L 98.41 98.49 98.55 98.58 98.76 a -0.06 -0.04 -0.04 -0.02 -0.02 b 1.25 1.18 1.22 1.25 1.28 △E*ab ** 0.48 0.49 0.49 0.52 0.53

As shown in the results of Table 2 above, it was confirmed that browning hardly occurred within the shelf life in Examples 1 to 3 in which sugar and allulose were mixed as well as in Example 4 using allulose alone, and allulose When Ross was applied to beverages, it was confirmed as an additive suitable for use in beverage products by showing the same degree of transparency as sugar.

(2) Calorie Analysis of Drinks

For the beverage products obtained in Examples 1-4 and Comparative Example 1, the sugars in 100 g of the beverage were measured by calculating the total content of monosaccharides and disaccharides according to the instrumental analysis method of the Food Sanitation Act, and the caloric value was measured by the theoretical value calculation method using nutritional components. and compared with the composition of Comparative Example. The results are shown in Table 3 below.

item Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Calorie (Kcal/100g) 21 21 20 20 20 Sugar (g/100g) 5.2 5 4.9 4.7 4.5

In this experiment, allulose A (low purity) was used, and the amount of sugar added was not high, so the calorific level was similar. The higher the value, the lower the sugar content. Therefore, it was confirmed that the present invention can prepare a water beverage equivalent to sugar using allulose.

(3) pH and acidity analysis

For the beverage products obtained in Examples 1-4 and Comparative Example 1, pH and acidity were analyzed. Specifically, pH was measured using a pH meter, and Brix was measured with an ATAGO) Digital Refractometer RX-5000-α. Acidity was measured using an acidity meter TA-70 (automatic acidity meter) (TOADKK, Japan), and after quantifying the sample, TA-70 was prepared to measure acidity. The measured brix, pH and acidity are shown in Table 4 below.

quality measurement Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Brix 5.46 5.59 5.62 5.75 5.91 pH 3.24 3.26 3.25 3.25 3.24 Acidity (%) 0.132 0.131 0.131 0.132 0.132

test example 2: Sensory evaluation of beverages

In order to evaluate the sensory properties of satisfaction and mouthfeel satisfaction, the beverages obtained in Examples 1-4 and Comparative Example 1 were put in the mouth, the oral epidermis was evenly stimulated for 20 seconds, and then spit out, and each time one sample was evaluated, water was poured into the mouth. After washing and 10 minutes elapsed, the next sample was evaluated, and the sensory elements were expressed on a 5-point box scale. The sensory evaluation personnel consisted of 80 professionally trained panelists (in their 20s and 40s, composed of men and women) on taste and flavor evaluation, and they were displayed on a 5-point scale. The evaluation criteria of the above items are as follows, and the results are described in Table 5 below.

[Evaluation standard]

Scent strength (very weak 1 - very strong 5)

Sweetness intensity (very weak 1 - very strong 5)

Sour intensity (very weak 1 - very strong 5)

Refreshing feeling (very weak 1 - very strong 5)

Harmony of taste (very bad 1 - very high 5)

Overall Satisfaction (Very Bad 1 - Very Good 5)

Evaluation items Comparative Example 1 Example 1 Example 2 Example 3 Example 3 incense intensity 3.3 3.1 3.2 3.2 3.2 sweetness intensity 2.5 2.5 2.6 2.5 2.5 sour intensity 2.4 2.4 2.3 2.3 2.4 refreshment 2.9 2.9 3.0 3.1 3.4 harmony of taste 3.2 3.3 3.4 3.4 3.3 Overall satisfaction 3.6 3.6 3.7 3.6 3.6

In Examples 1-4 and Comparative Example 1, allulose A (low purity) had a relative sweetness of about 92 to 95% compared to sugar, and the same level of sweetness could be achieved in consideration of the relative sweetness with sugar in the beverage manufacturing step. Since it was prepared by adjusting the composition ratio, the sweetness intensity in Table 5 is equivalent. In addition, the beverage compositions of Examples 1 to 4 were given a refreshing feeling according to the addition of allulose in the composition of Comparative Example 1 containing only sugar. Overall satisfaction was high in the beverage composition of Example 2 in which sugar and allulose were mixed.

Example 5 to 8: beverage preparation

A beverage was prepared in substantially the same manner as in Example 1 according to the ingredients and mixing ratios in Table 6 below.

Example 6 replaced 25% of fructose, Example 7 replaced 50% of sugar, Example 8 replaced 75% of high fructose, and Example 9 replaced 100% of high-fructose. Specifically, lactic acid bacteria, allolose and galactooligosaccharide were the same as in Example 1. As fructose liquid, Samyang Co., Ltd.'s 75 brix solid content liquid fructose was used. The concentrated peach juice was added to contain 1% by weight of peach juice as a product of COMMAX (Israel). For peach flavor, Samhwa F&F and Showa Nogei products were used, purified water was used for water, and citric acid was used as the acidity regulator. Table 6 below shows the composition ratio of specific components, and the unit is (w/w%). In Table 6 below, based on 100% by weight of the water beverage, when the allulose solid content is expressed, it is 0.13% by weight in Example 5, 0.26% by weight in Example 6, and 0.40% by weight in Example 7, For Example 8, it was 0.53% by weight.

ingredient Comparative Example 2 Example 5 Example 6 Example 7 Example 8 Lactobacillus 0.001 0.001 0.001 0.001 0.001 Allulose A not included 1.888 3.775 5.663 7.550 liquid fructose 6.920 5.190 3.460 1.730 not included Galactooligosaccharide 0.150 0.150 0.150 0.150 0.150 acidity regulator 0.175 0.175 0.175 0.175 0.175 peach flavor 0.100 0.100 0.100 0.100 0.100 Peach Concentrate Juice 0.103 0.103 0.103 0.103 0.103 refined salt 0.030 0.030 0.030 0.030 0.030 Purified water 92.521 92.363 92.206 92.048 91.891 Sum 100.000 100.000 100.000 100.000 100.000

comparative example 2: water manufacture of beverages

A beverage was prepared in substantially the same manner as in Example 5, except that fructose liquid was used instead of allulose.

test example 3: water Evaluation of beverage properties

(1) Measurement of browning during storage period

For the beverage products obtained in Examples 5-8 and Comparative Example 2, to measure the degree of browning during storage, L, a, and b values were measured with a colorimeter for the prepared beverage products, and are shown in Table 7 below, 35 After storage at ℃ for 30 days, L, a, and b values were measured with a colorimeter and shown in Table 7 below. The experimental result ΔE*ab is shown in FIG. 1 .

number of days elapsed division Comparative Example 2 Example 5 Example 6 Example 7 Example 8 0 days L 98.51 98.58 98.61 98.76 98.82 a -0.15 -0.10 -0.04 -0.02 0.02 b 1.00 0.94 0.88 0.81 0.75 30 days L 98.66 98.51 98.55 98.60 98.76 a -0.22 -0.17 -0.10 -0.07 -0.02 b 2.40 1.98 1.80 1.37 1.28 △E*ab ** 1.41 1.04 0.92 0.58 0.53

As shown in Table 7, Comparative Example 2 using only liquid fructose had the highest ΔE*ab and gradually decreased as the mixing amount of allulose was increased. However, it could be seen that they were almost identical.

(2) Calorie Analysis of Drinks

For the beverage products obtained in Examples 5-9 and Comparative Example 2, the sugars in 100 g of the beverage were measured by calculating the total content of monosaccharides and disaccharides according to the instrumental analysis method of the food hygiene method, and the caloric value was measured by the theoretical value calculation method using nutritional components. and compared with the composition of Comparative Example. The results are shown in Table 8 below.

item Comparative Example 2 Example 5 Example 6 Example 7 Example 8 Calorie (Kcal/100g) 21.5 21 21 20 20 Sugar (g/100g) 5.2 5 4.9 4.7 4.5

In this experiment, allulose A (low purity) was used, and the amount of sugar added was not high, so there was no significant difference in caloric value, but it was reduced by about 15%. As the content of Los A (low purity) increases, the sugar content decreases. Therefore, it was confirmed that the present invention can prepare a water beverage equivalent to sugar using allulose.

(3) pH and acidity analysis

For the beverage products obtained in Examples 5-9 and Comparative Example 2, pH and acidity were analyzed. Specifically, pH was measured using a pH meter, and Brix was measured using ATAGO) Digital Refractometer RX-5000-α. Acidity was measured using an acidity meter TA-70 (automatic acidity meter) (TOADKK, Japan), and after quantifying the sample, TA-70 was prepared to measure acidity. The measured brix, pH and acidity are shown in Table 9 below.

quality measurement Comparative Example 2 Example 5 Example 6 Example 7 Example 8 Brix 5.51 5.64 5.78 5.83 5.96 pH 3.12 3.13 3.12 3.12 3.13 Acidity (%) 0.135 0.134 0.134 0.135 0.135

In Table 9, since allulose A (low purity) was used in an amount to achieve the same sweetness level as Comparative Example 2 using high fructose, the Brix of the beverage showed a difference as the allulose content increased. However, in beverages using liquid fructose and allulose, pH and acidity are almost equal.

test example 4: Sensory evaluation of beverages

In order to evaluate the sensory properties of satisfaction and mouthfeel satisfaction, the beverages obtained in Examples 5-8 and Comparative Example 2 were put in the mouth, the oral epidermis was evenly stimulated for 20 seconds, and then spit out. After washing and 10 minutes elapsed, the next sample was evaluated, and the sensory elements were expressed on a 5-point box scale. The sensory evaluation personnel consisted of 80 professionally trained panelists (in their 20s and 40s, composed of men and women) on taste and flavor evaluation, and they were displayed on a 5-point scale. The evaluation criteria of the above items are the same as in Test Example 2.

Evaluation items Comparative Example 2 Example 5 Example 6 Example 7 Example 8 incense intensity 3.7 3.8 3.7 3.7 3.8 sweetness intensity 2.5 2.5 2.7 2.7 2.6 sour intensity 2.7 2.7 2.6 2.6 2.4 refreshment 3.1 3.1 3.1 3.2 3.5 harmony of taste 3.4 3.4 3.5 3.5 3.4 Overall satisfaction 3.2 3.2 3.4 3.4 3.3

As shown in Table 10, the beverage compositions of Examples 5 to 8 can not only give a similar level of sweetness compared to the composition of Comparative Example 2 containing only sugar, but also impart a refreshing feeling according to the addition of allulor. Overall satisfaction was high in the beverage compositions of Examples 6 to 7 in which high fructose sugar and allulose were mixed.

Example 9 to 12: beverage preparation

Examples 9 and 10 included a mixture of sucralose and allulose as a sweetener, and Examples 11 and 12 were prepared in the same manner as in Example 1, except that a mixture of steviol glycoside and allulose was included as a sweetener. and specific beverage components and mixing ratios are shown in Table 11 below.

Specifically, the same lactic acid bacteria and galactooligosaccharide as in Example 1 were used. Allulose used in this experiment is different from Examples 1 to 8 using low-purity products, allulose B is 70 Brix allulose syrup, based on 100% by weight of saccharide solids, 95 to 98% of allulose (w/w ) It is a syrup containing allulose, fructose 2 to 5% (w/w), and glucose 0 to 1% (w/w). In Examples 1 to 4, the high-purity allulose B syrup was used. Samyang Co., Ltd. product was used for sucralose, and Daepyeong Co., Ltd. product was used for steviol glycoside. The concentrated pear juice was added to contain 1% by weight of pear juice as a product of COMMAX (Israel). For orientation, Showa Nogei products were used, and purified water was used for water. Table 11 below shows the composition ratio of specific components, and the unit is (w/w%). In Table 11 below, based on 100% by weight of the water beverage, the allulose solid content was 0.33% by weight in Examples 1 and 3, and 0.67% by weight in Examples 2 and 4.

ingredient Comparative Example 3 Example 9 Example 10 Comparative Example 4 Example 11 Example 12 Lactobacillus 0.001 0.001 0.001 0.001 0.001 0.001 Allulose B
(liquid) not included 0.500 1.000 not included 0.500 1.000 sucralose 0.008 0.008 0.008 not included not included not included steviol glycoside not included not included not included 0.020 0.020 0.020 acidity regulator 0.155 0.155 0.155 0.155 0.155 0.155 orientation 0.084 0.084 0.084 0.084 0.084 0.084 Pear Concentrated Juice 0.340 0.340 0.340 0.340 0.340 0.340 refined salt 0.030 0.030 0.030 0.030 0.030 0.030 Purified water 99.382 98.882 98.382 99.370 98.870 98.370 Sum 100.000 100.000 100.000 100.000 100.000 100.000

comparative example 3 to 4: Beverage production

Comparative Example 3 was prepared in substantially the same manner as in Example 9, except that only sucralose was used instead of allulose.

In Comparative Example 4, a beverage was prepared in substantially the same manner as in Example 11, except that only steviol glycosides were used instead of allulose.

test example 5: Evaluation of beverage properties

(1) Measurement of browning during storage period

For the beverage products obtained in Examples 9-12 and Comparative Examples 3-4, to measure the degree of browning during storage, L, a, and b values were measured with a colorimeter for the prepared beverage products, and are shown in Table 12 below. , after storage for 30 days at 35°C, the L, a, and b values were measured with a colorimeter and shown in Table 12 below.

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number of days division Comparative Example 3 Example 9 Example 10 Comparative Example 4 Example 11 Example 12 0 days L 99.87 99.84 99.76 99.82 99.79 99.73 a 0.01 -0.03 -0.05 0.02 -0.04 -0.07 b 0.01 0.06 0.11 0.02 0.05 0.1 30 days L 99.85 99.79 99.70 99.79 99.73 99.68 a 0.00 -0.04 -0.08 0.03 -0.06 -0.09 b 0.04 0.08 0.11 0.07 0.10 0.14 △E*ab ** 0.04 0.05 0.07 0.06 0.08 0.07

As shown in Table 12, Comparative Example 3 using only sucralose had the lowest ΔE*ab and gradually increased as the mixing amount of allulose was increased. It can be seen that the degree is almost the same.

(2) Calorie Analysis of Drinks

For the beverage products obtained in Examples 9-12 and Comparative Examples 3-4, the sugars in 100 g of the beverage were measured by calculating the total content of monosaccharides and disaccharides according to the instrumental analysis method of the Food Sanitation Act. was measured and compared with the composition of Comparative Example. The results are shown in Table 13 below.

item Comparative Example 3 Example 9 Example 10 Comparative Example 4 Example 11 Example 12 Calorie (Kcal/100g) 0 0 0 0 0 0 Sugar (g/100g) 0 0 0 0 0 0

This experiment confirmed that the beverage using allulose achieved the same low calorie as Comparative Examples 3 and 4 using sucralose or steviol glycosides.

(3) pH and acidity analysis

For the beverage products obtained in Examples 9-12 and Comparative Examples 3-4, pH and acidity were analyzed. Specifically, pH was measured using a pH meter, and Brix was measured with an ATAGO) Digital Refractometer RX-5000-α. Acidity was measured using an acidity meter TA-70 (automatic acidity meter) (TOADKK, Japan), and after quantifying the sample, TA-70 was prepared to measure acidity. The measured brix (sugar solid content), pH and acidity are shown in Table 14 below.

quality measurement Comparative Example 3 Example 9 Example 10 Comparative Example 4 Example 11 Example 12 Brix 0.27 0.59 1.02 0.28 0.61 1.04 pH 3.21 3.20 3.20 3.21 3.21 3.20 acidity 0.134 0.134 0.135 0.134 0.135 0.135

In Table 14, since allulose was used in an amount to achieve the same sweetness level as Comparative Examples 3 and 4 using sucralose or steviol glycosides, the Brix of the beverage showed a difference as the allulose content increased. However, pH and acidity in beverages using sucralose or steviol glycosides and allulose are almost equivalent.

test example 6: Sensory evaluation of beverages

In order to evaluate the sensory properties of satisfaction and mouthfeel satisfaction, the beverages obtained in Examples 9-12 and Comparative Examples 3-4 are put in the mouth, the oral epidermis is stimulated evenly for 20 seconds, and then spit out, and each time one sample is evaluated After 10 minutes had elapsed after washing the mouth with water, the next sample was evaluated, and the sensory factors were expressed on a 5-point box scale. The sensory evaluation personnel consisted of 80 professionally trained panelists (in their 20s and 40s, composed of men and women) on taste and flavor evaluation, and they were displayed on a 5-point scale. The evaluation criteria of the above items are the same as in Test Example 2.

Evaluation items Comparative Example 3 Example 9 Example 10 Comparative Example 4 Example 11 Example 12 incense intensity 3.4 3.5 3.5 3.7 3.8 3.8 sweetness intensity 2.2 2.2 2.3 2.4 2.4 2.5 sour intensity 2.8 2.8 2.7 2.6 2.6 2.6 refreshment 3.0 2.7 2.3 2.2 2.0 1.6 harmony of taste 1.8 1.8 1.5 2.9 2.5 2.3 Overall satisfaction 3.1 3.4 3.5 2.7 3.0 3.1

As shown in Table 15, the beverage composition of Examples 9-12 could not only have a similar level of sweetness compared to the beverage composition of Comparative Example 3 containing only sucralose, but also impart a refreshing feeling according to the addition of allulose. The overall satisfaction was higher in the beverage compositions of Examples 9 to 12 in which these sweeteners and allulose were mixed, compared to the beverages alone with sucralose or steviol glycosides.

Claims (14)

A water beverage comprising a sweetener containing allulose, an acidity regulator, a probiotic strain, and water, comprising:
Based on 100% by weight of the total water beverage, the moisture content is 90% by weight or more,
The solid content of the allulose is 0.05 to 3% by weight based on 100% by weight of the water beverage,
The acidity control agent includes an organic acid or a salt thereof, and the organic acid or salt thereof is included in an amount of 0.05 to 1.0% by weight based on 100% by weight of the total water beverage,
The probiotic strain is to be included in a solid content of 0.0001 to 1.0% by weight based on 100% by weight of the total water beverage,
having an acidity range of 0.05 to 1.0 and a pH range of 2.5 to 4.0;
It has less than 30 calories per 100 mL of beverage,
A water drink having a ΔE*ab range of 0.05 to 5.0 during storage and preventing browning by allulose. delete The water beverage according to claim 1, wherein the probiotic strain is added as a powder or liquid. delete delete delete delete The water beverage according to claim 1, wherein the acidity regulator is at least one selected from the group consisting of citric acid, malic acid, tartaric acid, phosphoric acid, lactic acid, vitamin C, and salts thereof. The method according to claim 1, further comprising at least one flavoring agent selected from the group consisting of yogurt flavor, apple flavor, banana flavor, orientation, apricot flavor, peach flavor, orange flavor, lemon flavor, grapefruit flavor, and lime flavor. in water drink. The method of claim 1, wherein the sweetener is selected from the group consisting of sucralose, aspartame, acesulfame salt, steviol glycoside, rebaudioside, sodium cyclamate, dulcine, taumartin, thomatine, neotame, and monelin. A water beverage further comprising one or more sweeteners. delete The water beverage according to claim 1, wherein the allulose is provided as liquid allulose in a pH range of 4-6. The water beverage according to claim 1, wherein the allulose is added as an allulose-containing mixed sugar syrup comprising allulose and one or more saccharides selected from the group consisting of fructose, glucose and oligosaccharides. The water beverage according to claim 1, further comprising at least one selected from the group consisting of pulp, fruit juice, vegetable juice, seeds, flavorings, nutrients, and coloring agents.

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