KR102392727B1 - Emulsion food composition with reduced sugar content - Google Patents

Abstract

The present invention relates to an emulsified food composition that achieves good flavor development and reduced saccharides, and more particularly, to an emulsified food composition containing allulose that has a softer body while lowering the saccharide content of sugar, fructose, glucose, maltose and lactose.

Description

Emulsion food composition with reduced sugar content

The present invention relates to an emulsified food composition that achieves good flavor development and saccharide reduction, more specifically, an emulsified food containing allulose, which lowers the saccharide content of sugar, fructose, glucose, maltose and lactose, has a soft body, and has increased solubility in water. It relates to the composition furnace.

Processed foods with high sugar content have recently been criticized for their association with various adult diseases such as obesity. The interest in low-calorie, low-sugar content products is increasing due to increased interest in health and campaigns to reduce sugar. As one of the measures to solve geriatric diseases and obesity, which are recently becoming global problems, various policies are being implemented in many countries, including Korea, to reduce the sugar intake of their own people. The sugars include monosaccharides or disaccharides such as glucose (DP1) and maltose (DP2), and specifically include five types of sugars, such as sugar, fructose, glucose, maltose, and lactose.

As consumers are increasingly purchasing products while checking the sugar content in the nutritional information list, processed food companies are struggling to reduce the amount of ionic starch syrup and malt syrup high in sugar to lower the sugar content. there is. In consumer products, the sum of monosaccharides and disaccharides is indicated as saccharides.

However, these substances are used as extenders, sweeteners, texture improvers, and viscosity modifiers in products, and are difficult to replace because they occupy a very large proportion. In particular, polymers such as gum and pectin can be used for viscosity control, but the cost can be high.

On the other hand, it is urgent to develop a mixed sugar that achieves a high viscosity while reducing the saccharides of the starch syrup itself. In order to solve these problems, a sugar syrup having a substantially lower sugar content, but similar sweetness and low sugar content to existing products is required.

Allulose syrup has a similar sweetness to sugar and has almost zero calories, so it is attracting a lot of attention as a sugar substitute. There are problems such as poor convenience in use and poor cooking suitability, such as not being able to blend with other ingredients during cooking and turning. Accordingly, efforts to control the viscosity of allulose syrup in the field of food technology are in progress, but this problem remains an unresolved problem.

An example of the present invention is to solve the above-mentioned conventional problems, by using allulose syrup to lower the sugar content of sugar, fructose, glucose, maltose and lactose, have a soft body, and increase solubility in water. , to an emulsified food composition containing allulose.

The emulsion composition according to the present invention may be used in food, food additives, beverage or beverage additives, emulsion compositions, etc. including conventional ionic starch syrup, malt starch syrup, and the like.

As used herein, the term "emulsion composition" or "emulsion composition" refers to an emulsion composition, and the emulsion composition refers to an emulsified composition arbitrarily emulsified according to the use of a processed product such as a coffee primer or the like.

The composition according to an embodiment of the present invention may be in a solid state (solid), a liquid state, or a mixture thereof, and more specifically, may be provided in a liquid, semi-liquid, powder or frozen solid state. The emulsion composition may be in a powder or liquid form, preferably in a liquid form. The term "powder-type emulsion composition" refers to a powdered emulsion composition suitable for product use, and "liquid emulsion composition" refers to a liquid prepared emulsion composition suitable for product use.

The present invention can implement sugar reduction, low calorie and soft body feeling by substituting all or part of allulose for sugars, such as starch syrup and sugar.

The emulsified food composition according to the present invention includes vegetable oils and fats, saccharides and an emulsifier, and the saccharides include allulose.

The emulsion composition according to an embodiment of the present invention can achieve the same level of viscosity as that of the existing starch syrup while reducing sugars compared to the existing starch syrup including allulose. The allulose can prepare an emulsion composition replacing all or part of the starch syrup.

As used herein, the term "sucrose reduction" refers to a decrease in the content of monosaccharides and disaccharides such as glucose, fructose, and sucrose, which are known to increase the risk of obesity, diabetes, cardiovascular disease, and other various adult diseases when consumed in excess, unless otherwise specified. means, and the "saccharide" does not include rare sugars such as allulose.

The emulsion composition according to the present invention may be a low-calorie emulsion composition because allulose alone or mixed with other sugars can replace all or part of the existing high-calorie sugars, such as starch syrup. The liquid emulsion composition according to the present invention has an upper limit of 470 kcal or less, 465 kcal or less, 460 kcal or less, 455 kcal or less, 450 kcal or less, 445 kcal or less, 440 kcal or less, 435 kcal or less, 430 kcal or less, 425 kcal or less, Alternatively, it may be 420 kcal or less, or the lower limit of calories may be 50 kcal or more, 100 kcal or more, or 150 kcal or more, or a combination range of the upper and lower values.

The dissolution rate of the emulsion composition according to an embodiment of the present invention is greater than 1 to 10 times, and 1 time the dissolution rate in water of the emulsion composition that does not contain allulose and contains the same amount of low-sugar starch syrup having a DE value of 20 to 25. greater than 9 times, greater than 1 to 8 times, greater than 1 to 7 times, greater than 1 to 6 times, greater than 1 to 5 times, greater than 1 to 4 times, greater than 1 to 3 times, greater than 1 times to 2 times, more than 1 to 1.8 times, 1.05 to 10 times, 1.05 to 9 times, 1.05 to 8 times, 1.05 to 7 times, 1.05 to 6 times, 1.05 to 5 times, 1.05 to 4 times, 1.05 to 3 times , 1.05 to 2 times, or 1.05 to 1.8 times.

The dissolution rate of the emulsion composition according to an embodiment of the present invention is greater than 100%, 105% or more, 109 of the dissolution rate in water of the emulsion composition (control) containing no allulose and containing low sugar starch syrup having a DE value of 20 to 25 % or more, 110% or more, 120% or more, 125% or more, 130% or more, 140% or more, 150% or more, 160% or more, or 170% or more. In this case, the upper limit of the dissolution rate is 1000% or less, 900% or less, 800% or less, 700% or less, 600% or less, 500% or less, 400% or less, 300% or less, 200% or less, 190% or less, or 180% or less % or less.

The dissolution rate is at a temperature of 95 ℃ or higher, for example 95 to 98 ℃ for the emulsion composition containing allulose or the emulsion composition containing low sugar starch syrup having a DE value of 20 to 25 without allulose (control) Refers to the rate, specifically, the amount of 15 g of an emulsion composition containing allulose or an emulsion composition containing allulose and low sugar starch syrup having a DE value of 20 to 25 (control) is 95 ° C. or higher, for example 95 to Dissolve in 100 mL of water at 98 ° C., collect a sample of 50 g of the lysate, measure the weight (g) of the precipitate obtained after centrifugation at 4000 rpm for 10 minutes, and use 50 g of the lysate sample as the weight of the measured precipitate It may be expressed as a percentage by dividing. That is, the smaller the weight of the precipitate, the higher the solubility of the emulsion composition.

The saccharides contained in the emulsified food composition according to the present invention may include allulose alone or allulose and starch syrup together, and the starch syrup may be ion starch syrup, malt starch syrup, or low-sugar starch syrup having a relatively low DE value. The starch syrup may be low sugar starch syrup having a DE value of 30 or less, or 25 or less, for example, DE 20 to 25 or DE 20 to 25. Low sugar starch syrup is a starch syrup of DE20-25, has a glucose solid content of 5-10% by weight or 5-7% by weight, and has low sweetness.

The emulsion composition of the present invention may further include at least one saccharide selected from the group consisting of monosaccharides, disaccharides, sugar alcohols, dietary fibers and oligosaccharides other than allulose. Alternatively, the composition may further include one or more selected from starch decomposition products, for example, dextrin, maltodextrin, isomaltodextrin, and the like. For example, it may further include one or more saccharides selected from the group consisting of sugar, glucose, fructose (or fructose), tagatose, xylose, millet, honey, starch syrup, isomaltooligosaccharide and fructooligosaccharide.

In one embodiment of the present invention, in the emulsion composition, the high-sweetness sweetener is steviol glycoside, enzyme-treated stevia, aspartame, stevioside aspartame, acesulfame K, sodium cyclamate, sodium saccharin, sucralose in order to control sweetness. , may further include one or more sweetening materials selected from the group consisting of dulcin, thaumatin, neotame and monelin. The content of the added sweetening material may be included in an appropriate amount in consideration of the sweetness level compared to the sugar of each material, for example, may be included in an amount of 0.00001 to 5% by weight based on 100% by weight of the emulsion composition.

The liquid emulsion composition according to the present invention contains 35 to 70% by weight, 37 to 70% by weight, 40 to 70% by weight, 41 to 70% by weight, 42 to 70% by weight of the sugar based on 100% by weight of the liquid emulsion composition. %, 43 to 70% by weight, 44 to 70% by weight, 35 to 65% by weight, 37 to 65% by weight, 40 to 65% by weight, 41 to 65% by weight, 42 to 65% by weight, 43 to 65% by weight, 44 to 65% by weight, 35 to 60% by weight, 37 to 60% by weight, 40 to 60% by weight, 41 to 60% by weight, 42 to 60% by weight, 43 to 60% by weight, 44 to 60% by weight, 35 to 55 wt%, 37-55 wt%, 40-55 wt%, 41-55 wt%, 42-55 wt%, 43-55 wt%, 44-55 wt%, 35-50 wt%, 37-50 wt% %, 40-50 wt%, 41-50 wt%, 42-50 wt%, 43-50 wt%, or 44-50 wt%.

When the saccharide contained in the liquid emulsion composition according to the present invention is allulose alone, the saccharide content may be that of allulose. When the saccharide includes an additional second saccharide in addition to allulose, the sum of allulose and additional saccharide content may be. For example, starch syrup may not be included in the sugars included in the liquid emulsion composition according to the present invention, or allulose and starch syrup may be included.

The sugar content of allulose and starch syrup can be appropriately mixed within the total sugar content range, but in consideration of sugar reduction, physical properties, and sensory changes, the solid content mixing weight ratio of allulose and starch syrup is 100 in total weight of allulose, allulose and starch syrup Allulose may be 0.1 to 99.9 and starch syrup may be 0.1 to 99.9 based on the The solid content mixing weight ratio is 10 to 99.9, 15 to 99.9, 20 to 99.9, 25 to 99.9, 30 to 99.9, 35 to 99.9, 40 to 99.9, 45 to 99.9, 50 to 99.9, 55 to 99.9, 60 to 99.9, 65 to 99.9, 70 to 99.9, 75 to 99.9, 80 to 99.9, or 85 to 99.9, but is not limited thereto.

The emulsion composition according to the present invention, based on 100% by weight of the liquid emulsion composition, contains 23 to 45% by weight of vegetable oil, 24 to 45% by weight, 25 to 45% by weight, 26 to 45% by weight, 27 to 45% by weight. , 28 to 45% by weight, 29 to 45% by weight, 29.5 to 45% by weight, 23 to 40% by weight, 24 to 40% by weight, 25 to 40% by weight, 26 to 40% by weight, 27 to 40% by weight, 28 to 40% by weight, 29 to 40% by weight, 29.5 to 40% by weight, 23 to 37% by weight, 24 to 37% by weight, 25 to 37% by weight, 26 to 37% by weight, 27 to 37% by weight, 28 to 37 wt%, 29-37 wt%, 29.5-37 wt%, 23-35 wt%, 24-35 wt%, 25-35 wt%, 26-35 wt%, 27-35 wt%, 28-35 wt% , 29 to 35% by weight, 29.5 to 35% by weight, 23 to 35% by weight, 24 to 35% by weight, 25 to 35% by weight, 26 to 35% by weight, 27 to 35% by weight, 28 to 35% by weight, 29 to 35% by weight, or 29.5 to 35% by weight.

Allulose applicable to the emulsion composition according to the present invention may be prepared by adding it in syrup or powder form, and allulose may be a spray-dried powder, crystalline powder, or the like. When the allulose powder is used, a liquid emulsion composition may be prepared by dissolving it in a separate solvent, for example, water, or directly adding the powder.

The content of allulose may be added in an amount suitable for the sweetness level and sensory characteristics of the liquid emulsion composition, preferably the liquid creamer composition, and the solid content of allulose based on 100% by weight of the emulsion composition is the liquid emulsion composition. When the saccharide contained in is allulose alone, 35 to 70% by weight, 37 to 70% by weight, 40 to 70% by weight, 41 to 70% by weight, 42 to 70% by weight, 43 to 70% by weight, 44 to 70 wt%, 35-65 wt%, 37-65 wt%, 40-65 wt%, 41-65 wt%, 42-65 wt%, 43-65 wt%, 44-65 wt%, 35-60 wt% , 37-60 wt%, 40-60 wt%, 41-60 wt%, 42-60 wt%, 43-60 wt%, 44-60 wt%, 35-55 wt%, 37-55 wt%, 40 to 55% by weight, 41 to 55% by weight, 42 to 55% by weight, 43 to 55% by weight, 44 to 55% by weight, 35 to 50% by weight, 37 to 50% by weight, 40 to 50% by weight, 41 to 50 weight percent, 42 to 50 weight percent, 43 to 50 weight percent, or 44 to 50 weight percent.

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 emulsion 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 allulose powder is used, the allulose powder solid content is the total composition powder, such as allulose with a purity of 90% or more, for example, 90 to 99.99% by weight, more preferably 95 to 99.99% by weight of allulose. Allulose powder may 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 has an electrical conductivity of 1 to 100 μS/cm, 1 to 1 to 90 μS/cm, 1 to 80 μS/cm, 1 to 70 μS/cm, or 1 to It may be a liquid allulose syrup having a sugar content of 60 μS/cm and a colorless or pale yellow sweetness.

The allulose syrup may be an allulose-containing syrup containing 5% by weight or more or 10% by weight or more of allulose in a liquid form, for example, the allulose-containing syrup is 5 to 99.9% by weight of allulose, 5 to 97 wt%, 5-95 wt%, 5-93 wt%, 5-90 wt%, 5-85 wt%, 5-80 wt%, 5-50 wt%, 5-30 wt%, 6.5 to 99.9 wt% wt%, 6.5-97 wt%, 6.5-95 wt%, 6.5-93 wt%, 6.5-90 wt%, 6.5-85 wt%, 6.5-80 wt%, 6.5-50 wt%, 6.5-30 wt% , 9 to 99.9% by weight, 9 to 97% by weight, 9 to 95% by weight, 9 to 93% by weight, 9 to 90% by weight, 9 to 85% by weight, 9 to 80% by weight, 9 to 50% by weight, 9 to 30 wt%, 9 to 25 wt%, 9 to 20 wt%, 50 to 99.9 wt%, 50 to 97 wt%, 50 to 95 wt%, 50 to 93 wt%, 50 to 90 wt%, 50 to 85 wt% wt%, 50 to 80 wt%, 70 to 99.9 wt%, 70 to 97 wt%, 70 to 95 wt%, 70 to 93 wt%, 70 to 90 wt%, 70 to 85 wt%, 70 to 80 wt% , 80 to 99.9 wt%, 80 to 97 wt%, 80 to 95 wt%, 80 to 93 wt%, 80 to 90 wt%, 80 to 85 wt%, 90 to 99.9 wt%, 90 to 97 wt%, 90 to 95 wt%, 90 to 93 wt%, 93 to 99.9 wt%, 93 to 97 wt%, 93 to 95 wt%, 95 to 99.9 wt%, or 95 to 97 wt%.

The liquid allulose may have a pH in the range of 4 to 6, and when added to the emulsion composition, an emulsion under acidic conditions may be obtained. The allulose may be allulose alone or a mixed sugar including 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 mixed sugar containing allulose 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 emulsion composition according to an embodiment of the present invention may include saccharides and an emulsifier. For example, the composition for preparing a coffee creamer is based on 100% by weight of the coffee creamer composition, 25 to 45% by weight of hydrogenated palm oil as an edible oil, 35-70% by weight of sugar content, and 0.1-10% by weight of an emulsifier may include.

The solid content of the liquid emulsion composition according to the present invention is 30 to 80% by weight. 30 to 70 weight percent (or brix), 45 to 60 weight percent, or 45 to 55 weight percent. The solid content can be adjusted by adding purified water to the obtained liquid emulsion, and unless otherwise specified, the liquid emulsion composition in the present specification relates to the liquid emulsion before adding water for adjusting the solid content.

As an example according to the present invention, the edible oil contained in the emulsion composition, for example, coffee creamer may be vegetable oil or processed oil of vegetable oil. The vegetable oil includes palm oil, cottonseed oil, olive oil, rapeseed oil, coconut oil, soybean oil, palm oil, sunflower oil, brown rice oil, rice bran oil, olive oil, and the like, and may be one or two or more types of mixed oils. It may be a processed oil of at least one vegetable oil selected from the group consisting of hydrogenated oil of vegetable oil and transesterified oil of vegetable oil, but is not particularly limited. The processed oils and fats of the vegetable oils include processed oils and fats obtained by performing processing such as fractionation, hydrogenation, or transesterification of vegetable oils, or mixed oils and fats thereof. For example, it may include hydrogenated oil of vegetable oil prepared in the form of hydrogenated oil by performing chemical treatment, for example, hydrogenation, etc. on the vegetable oil. The hydrogenated oil of vegetable oil according to the present invention may be at least one selected from the group consisting of hydrogenated palm kernel oil, hydrogenated palm oil, and hydrogenated coconut oil. In one embodiment, preferred edible oils and fats, hydrogenated palm oil or palm oil may be used.

The emulsified food composition according to the present invention may include an emulsifier, and the emulsifier usable in the present invention is not particularly limited as long as it is an emulsifier that can be used in food, for example, a nonionic emulsifier, a cationic emulsifier, an amphoteric emulsifier, etc. It may be used, and specifically, it may include at least one selected from the group consisting of lecithin, monoglycerol fatty acid ester, polyglycerol condensed fatty acid ester, and polysorbate-based emulsifier. The fatty acid may be a fatty acid having 12 to 20 carbon atoms.

The emulsion stabilizer is 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, glycerin acetate-fatty acid ester , glycerin lactic acid-fatty acid ester, glycerin citric acid-fatty acid ester, glycerin succinic acid-fatty acid ester, glycerin acetyl tartaric acid-fatty acid ester, polyglycerol fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polysorbate, lecithin, saponin, carrageenan , guar gum, and may be at least one selected from the group consisting of sodium caseinate.

As an example according to the present invention, when sodium caseinate is included in the emulsion composition, for example, creamer for coffee, 0.1 to 5% by weight of sodium caseinate, for example 0.5 to 8% by weight, based on 100% by weight of the total creamer composition. can Sodium caseinate is a flavor aid to give a flavor similar to dairy or milk, and also serves to improve whipping and maintain physical properties as a raw material for protein.

The phosphate can be used as a buffer or acidity regulator, and it neutralizes the acidity of coffee to make the flavor softer, and due to the low pH, it is possible to prevent the feathering phenomenon, which is aggregation of proteins such as casein or sodium caseinate, including milk. Phosphates include sodium metaphosphate, potassium diphosphate, pyrophosphate, potassium polyphosphate, sodium hexametaphosphate, and the like. Examples of the citrate include trisodium citrate. The phosphate salt is used to prevent denaturation or coagulation of milk proteins such as sodium caseinate used as a protein raw material due to the low pH of coffee, high water temperature, metal ions, etc. while alleviating the sour taste of coffee. The phosphate salt is used to prevent denaturation or coagulation of milk proteins such as sodium caseinate used as a protein raw material due to the low pH of coffee, high water temperature, metal ions, etc. while alleviating the sour taste of coffee.

The emulsion composition according to the present invention may optionally include a casein salt, and the casein salt may be, for example, sodium caseinate. Casein is a fraction of milk protein, and casein is used for food, such as coffee creamers and processed milk foods, ice cream mixes, and toppings. Calcium caseinate), sodium caseinate, or sodium caseinate is often used by converting it to a form of salt. Casein or its sodium salt not only has an emulsification function and an emulsification stabilization function, but also performs a function of providing milk flavor to food.

The emulsified food composition containing allulose according to the present invention achieves good flavor development and saccharide reduction, and in particular, reduces the saccharide content of sugar, fructose, glucose, maltose and lactose, and provides a soft body feeling.

1 shows the results of measuring the solubility of an emulsion composition according to an embodiment of the present invention.

The present invention will be described in more detail with reference to the following examples and experimental examples, but the scope of the present invention is not intended to be limited to the following examples and experimental examples.

Examples 1 to 4: Preparation of emulsion composition using allulose

Specific components for the preparation of the creamer emulsion composition and the content of each component are shown in Table 1 below. According to the contents shown in Table 1 below, hydrogenated palm oil and glycerin fatty acid ester as an emulsifier were mixed and heated at 70° C. or higher to mix to prepare an oil phase. Sodium caseinate, potassium diphosphate and potassium polyphosphate were mixed with allulose syrup (allulose purity 95% by weight, 70 Brix) and stirred at 75° C. or higher to prepare an aqueous phase. While putting the oil phase into the water phase, it was mixed with a homomixer under conditions of 6,000 rpm or more for 5 minutes or more. Thereafter, secondary mixing was performed under high pressure conditions using a homogenizer, and water was added to adjust the solid content of 45 to 50 Brix to prepare a liquid emulsion composition.

ingredient Comparative Example 1 Example 1 Example 2 Example 3 Example 4 low sugar syrup 64.85 45.59 28.54 13.45 0.00 liquid allulose 0.00 21.71 40.76 57.62 72.64 sodium caseinate 2.16 2.03 1.90 1.79 1.70 hydrogenated palm oil 30.30 28.40 26.66 25.13 23.76 Dibasic Potassium Phosphate 1.82 1.70 1.60 1.51 1.43 Potassium Polyphosphate 0.35 0.32 0.30 0.29 0.27 emulsifier 0.52 0.24 0.23 0.22 0.20 Sum 100.00 100.00 100.00 100.00 100.00

Comparative Example 1: Preparation of emulsified composition using low-sugar starch syrup

Instead of the allulose syrup and low sugar starch syrup used in Example 1, an emulsion composition was prepared using only Samyang low sugar starch syrup (DE 20 to 25). Specifically, the low sugar starch syrup (DE 20 to 25) was prepared by the following method, and It has the saccharide composition shown in 2. The components and contents of the emulsion composition prepared using the low sugar starch syrup of Comparative Example 1 are shown in Table 1 above.

The Samyang Corporation low-sugar starch syrup (DE 20 to 25) is obtained by mixing 1000 g of corn starch with 2500 g of water, then liquefying it at 110 ° C. through a hydro heater at 130 ° C. to 140 ° C. was deactivated. After lowering the temperature to 61 ° C through a heat exchanger, reacted up to DE 20 ~ 24 using the liquefaction enzyme a-amylase (Novozyme, Liquozyme Supra) used in the liquefaction reaction. and stirred for 30 minutes or more. Then, after removing the activated carbon through a filter press, ion purification and concentration were performed to obtain 2000 g of low-sugar starch syrup. The sugar composition of the obtained low-sugar starch syrup is shown in Table 2 below in terms of solid content weight %.

Table 2 below shows the ion starch syrup and low-sugar starch syrup used in Comparative Examples 1 and 2 by weight percent of the saccharide composition solids. In Table 2 below, the content of usually 3 to 7 saccharides can be calculated as the maltooligosaccharide content. "Monosaccharide and disaccharide" described in Table 2 below indicates the content of all monosaccharides and disaccharides included in maltooligosaccharide.

division DE value 8 or more sugars 7 saccharides 6 saccharides 5 saccharides tetrasaccharide trisaccharide monosaccharides and disaccharides Comparative Example 1 (low sugar starch syrup) 22.5 29.1 3.3 20.1 14 6.2 13.4 13.9 Comparative Example 2 (Ion Starch Syrup) 42.2 21.9 2 3.6 5.6 6.1 17.6 43.2

Comparative Example 2: Preparation of emulsion composition using ionic starch syrup

Instead of the allulose syrup and low-sugar starch syrup used in Example 1, an emulsion composition was prepared using only Samyang Ion Starch Syrup (DE 42). Specifically, Ion Starch Syrup (DE 42) was prepared by the following method and the sugars shown in Table 2 has a composition.

The Samyang Corporation ionic starch syrup (DE 42), after mixing 1000 g of corn starch with 2500 g of water, was subjected to a high-temperature liquefaction reaction at 110 ° C. through a hydro heater, and then passed through a hydro heater at 130 ° C. to 140 ° C. to inactivate the liquefied enzyme. . After lowering the temperature to 61 ℃ through a heat exchanger, the saccharification enzymes Maltogenase (Novozyme) and Pullulanase (Novozyme, Promozyme D2) are used to react up to DE 40 to 45 to give activated carbon 0.1 to 0.8 wt% based on the solid content was added and stirred for 30 minutes or more. Then, after removing the activated carbon through a filter press, ion purification and concentration were performed to obtain 2000 g of ionic starch syrup. The sugar composition of the obtained ionic starch syrup is shown in Table 2 in terms of solid content weight %.

Experimental Example 1: Calorie analysis of emulsified composition

The calories of the sample emulsion compositions of Examples 1 to 4 and Comparative Example 1 were calculated based on the solid content, and the calories of allulose were calculated as 0.0 kcal/g. The measured calories are shown in Table 3.

ingredient Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Calories (kcal) 475.89 409.17 349.46 296.73 249.70

Compared to Comparative Example 1, the emulsion compositions of Examples 1 to 4 had significantly lower calories, and it was found that there was an effect of reducing calories while being able to replace conventional starch syrup.

Test Example 2: Measurement of solubility according to temperature of emulsion composition

In order to confirm the solubility of the emulsion composition in water, the solubility in water was measured and compared for the emulsion compositions of Comparative Example 1 using low sugar starch syrup and Examples 1 to 4 in which 50% of the low sugar starch syrup was replaced with allulose. . The dissolution rate was measured by measuring the weight of the precipitate by dissolving the emulsion composition under a low temperature condition of 4 °C and a high temperature condition of 85 °C at the temperature of water.

Specifically, 15 g of each of the samples of Examples 1 to 4 and Comparative Example 1 was taken as a liquid sample, added to 100 mL of purified water under a low temperature condition of 4 °C and a high temperature condition of 85 °C, and mixed with stirring at 180 rpm for 10 minutes. 150 mL of the mixture was injected into a conical tube, centrifuged at 4,000 rpm for 10 minutes, and then the supernatant was removed and the weight (g) of the remaining precipitate was measured. Solubility percent (%) was obtained by applying the measured precipitate weight (g) to Equation 1 below. The measured solubility values of the emulsion composition are shown in Table 4 and FIG. 1 below.

[Equation 1]

Solubility (%) = 50 g/weight of sediment (g) X 100

division control Experimental Zone 1 Experimental Zone 2 Experiment 3 Experiment 4 low temperature 91.93 94.07 95.09 94.98 95.16 High temperature 93.42 96.20 96.18 97.44 98.53

As shown in Table 4 above. When preparing coffee creamer using allulose, it was found that solubility at low and high temperatures increased. In particular, as the content of allulose increased, its solubility increased, and it was confirmed that a coffee creamer that melts faster when allulose is used compared to existing sugars (other than low-sugar starch syrup) can be manufactured.

Test Example 3: Measurement of solubility according to pH of emulsion composition

In Test Example 2, solubility was measured in substantially the same manner as high-temperature solubility measurement using purified water under a high temperature condition of 85 ° C. However, experiments were performed under pH conditions of pH 3, pH 6 and pH 9, respectively, and the results are shown below. Table 5 shows.

PH conditions Comparative Example 1 Example 2 pH3.0 94.67 96.07 pH6.0 95.56 95.97 pH9.0 95.02 96.11

As shown in Table 5 above. Coffee creamer using allulose according to the present invention in a pH range including acidic, weakly acidic and alkaline conditions shows equal or slightly higher solubility compared to Comparative Example 1 using low-sugar starch syrup, and it is easy to use in various pH ranges was confirmed.

Claims (14)

A liquid creamer composition comprising vegetable oil, sugar, and an emulsifier, wherein the sugar includes allulose,
Based on 100% by weight of the liquid creamer composition, the sugar is 35 to 70% by weight, the vegetable oil is 23 to 45% by weight,
The allulose is provided as an allulose syrup containing an allulose solid content of 5 to 99.9 wt%,
The liquid creamer composition is a liquid emulsion containing vegetable oil, allulose and an emulsifier,
The dissolution rate of the liquid creamer composition is more than 1 to 10 times the dissolution rate in water of the liquid creamer including the same amount of DE 20 to 25 low sugar starch syrup,
Liquid creamer composition. The composition according to claim 1, characterized in that the caloric content is 470 kcal/100 mL or less. delete The composition of claim 1, wherein the solid content of the allulose is 35 to 70% by weight based on 100% by weight of the liquid creamer composition when the saccharide contained in the liquid creamer composition is allulose alone. The composition of claim 1, wherein the saccharide further comprises starch syrup. The composition of claim 1, wherein when the saccharide includes starch syrup and allulose, the allulose in a solid content weight ratio is 0.1 to 99.9, and the starch syrup solid content weight ratio is 0.1 to 99.9. The composition according to claim 5, wherein the starch syrup is a low-sugar starch syrup having a dextrose equivalent (DE) of 20 to 25 and a glucose content of 5-10% by weight. delete The composition of claim 1, wherein the composition further comprises 0.0001 to 5% by weight of a high-sweetness sweetener based on 100% by weight of the liquid creamer composition. 10. The method of claim 9, wherein the high-sweetness sweetener is steviol glycoside, enzyme-treated stevia, aspartame, stevioside aspartame, acesulfame K, sodium cyclamate, saccharin sodium, sucralose, dulcine, taumatin, neotame and At least one selected from the group consisting of monellin, the composition.
To provide an oil phase comprising vegetable oil and an emulsifier,
Provides an aqueous phase comprising saccharides, wherein the saccharides include allulose,
A method of producing a liquid creamer composition comprising the step of mixing and homogenizing the oil phase and the aqueous phase to prepare a liquid emulsion,
Based on 100% by weight of the liquid creamer composition, 35 to 70% by weight, the vegetable oil is 23 to 45% by weight,
The allulose is provided as an allulose syrup containing an allulose solid content of 5 to 99.9 wt%,
The dissolution rate of the liquid creamer composition is more than 1 to 10 times the dissolution rate in water of the liquid creamer including the same amount of DE 20 to 25 low sugar starch syrup,
A method for preparing a liquid creamer composition. The method according to claim 11, wherein when the saccharide contains starch syrup and allulose, the solid content weight ratio is allulose 0.1 to 99.9, and the starch syrup solid content weight ratio is 0.1 to 99.9. The method according to claim 12, wherein the starch syrup is a low-sugar starch syrup having a dextrose equivalent (DE) of 20 to 25 and a glucose content of 5-10% by weight. The method according to claim 11, further comprising 0.0001 to 5% by weight of a high-sweetness sweetener based on 100% by weight of the liquid creamer composition.

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