KR102660081B1 - Saccharide composition for replacing starch syrup - Google Patents
Saccharide composition for replacing starch syrup Download PDFInfo
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- KR102660081B1 KR102660081B1 KR1020210112523A KR20210112523A KR102660081B1 KR 102660081 B1 KR102660081 B1 KR 102660081B1 KR 1020210112523 A KR1020210112523 A KR 1020210112523A KR 20210112523 A KR20210112523 A KR 20210112523A KR 102660081 B1 KR102660081 B1 KR 102660081B1
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- weight
- starch syrup
- glucose
- saccharide
- composition
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 107
- 150000001720 carbohydrates Chemical class 0.000 title claims abstract description 87
- 229920002472 Starch Polymers 0.000 title claims abstract description 84
- 239000008107 starch Substances 0.000 title claims abstract description 84
- 235000019698 starch Nutrition 0.000 title claims abstract description 84
- 239000006188 syrup Substances 0.000 title claims abstract description 79
- 235000020357 syrup Nutrition 0.000 title claims abstract description 79
- 229920002245 Dextrose equivalent Polymers 0.000 claims abstract description 57
- 239000000843 powder Substances 0.000 claims abstract description 50
- 235000000346 sugar Nutrition 0.000 claims abstract description 46
- 229920001353 Dextrin Polymers 0.000 claims abstract description 39
- 239000004375 Dextrin Substances 0.000 claims abstract description 39
- 235000019425 dextrin Nutrition 0.000 claims abstract description 39
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 38
- 239000008103 glucose Substances 0.000 claims abstract description 36
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 22
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 22
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 22
- 238000006116 polymerization reaction Methods 0.000 claims description 38
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims description 35
- 235000015067 sauces Nutrition 0.000 claims description 22
- 239000007787 solid Substances 0.000 claims description 19
- 150000004676 glycans Chemical class 0.000 claims description 15
- 150000002016 disaccharides Chemical class 0.000 claims description 14
- 229920001282 polysaccharide Polymers 0.000 claims description 14
- 239000005017 polysaccharide Substances 0.000 claims description 14
- 150000004043 trisaccharides Chemical class 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 7
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims 2
- 238000003860 storage Methods 0.000 abstract description 12
- 238000005259 measurement Methods 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 description 68
- 238000002360 preparation method Methods 0.000 description 47
- 230000001953 sensory effect Effects 0.000 description 22
- 238000011156 evaluation Methods 0.000 description 20
- 125000004122 cyclic group Chemical group 0.000 description 16
- 238000002156 mixing Methods 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 7
- 240000004160 Capsicum annuum Species 0.000 description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 7
- 235000007862 Capsicum baccatum Nutrition 0.000 description 7
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 7
- 239000001728 capsicum frutescens Substances 0.000 description 7
- 235000011194 food seasoning agent Nutrition 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 239000008213 purified water Substances 0.000 description 7
- 229920000945 Amylopectin Polymers 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 102000003925 1,4-alpha-Glucan Branching Enzyme Human genes 0.000 description 5
- 108090000344 1,4-alpha-Glucan Branching Enzyme Proteins 0.000 description 5
- 229920000858 Cyclodextrin Polymers 0.000 description 5
- 238000004128 high performance liquid chromatography Methods 0.000 description 5
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 238000005227 gel permeation chromatography Methods 0.000 description 4
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 4
- 229920000856 Amylose Polymers 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 3
- 229920001503 Glucan Polymers 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 238000000746 purification Methods 0.000 description 3
- 108090000637 alpha-Amylases Proteins 0.000 description 2
- 102000004139 alpha-Amylases Human genes 0.000 description 2
- 229940024171 alpha-amylase Drugs 0.000 description 2
- 229940097362 cyclodextrins Drugs 0.000 description 2
- 238000004042 decolorization Methods 0.000 description 2
- 239000008121 dextrose Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000005342 ion exchange Methods 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 238000001644 13C nuclear magnetic resonance spectroscopy Methods 0.000 description 1
- 108010043797 4-alpha-glucanotransferase Proteins 0.000 description 1
- 229920001450 Alpha-Cyclodextrin Polymers 0.000 description 1
- 102100040894 Amylo-alpha-1,6-glucosidase Human genes 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 238000005481 NMR spectroscopy Methods 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108090000992 Transferases Proteins 0.000 description 1
- 102000004357 Transferases Human genes 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- HFHDHCJBZVLPGP-RWMJIURBSA-N alpha-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO HFHDHCJBZVLPGP-RWMJIURBSA-N 0.000 description 1
- 229940043377 alpha-cyclodextrin Drugs 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- GDSRMADSINPKSL-HSEONFRVSA-N gamma-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO GDSRMADSINPKSL-HSEONFRVSA-N 0.000 description 1
- 229940080345 gamma-cyclodextrin Drugs 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5114—Dextrins, maltodextrins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/61—Glucose, Dextrose
Abstract
본 발명의 일 예는 건조 중량을 기준으로 포도당 49~54 중량%, 덱스트로오스 당량(Dextrose equivalent, DE) 값이 14~20인 말토덱스트린 35~47 중량% 및 덱스트로오스 당량(Dextrose equivalent, DE) 값이 5~10인 분지덱스트린 3~12 중량%를 포함하는 물엿 대체용 당류 조성물을 제공한다. 본 발명에 따른 물엿 대체용 당류 조성물은 물엿과 유사한 감미도를 가지면서 상온에서 점도가 낮아 사용이 편리하다. 또한, 본 발명에 따른 물엿 대체용 당류 조성물이 분말 형태로 제공되는 경우 흐름성과 저장성이 우수하여 사용상 편리하고 계량을 정확히 할 수 있다. 따라서, 본 발명에 따른 물엿 대체용 당류 조성물을 물엿 대신 사용하는 경우 제품의 맛과 품질을 균일하게 유지할 수 있다.An example of the present invention is 49 to 54% by weight of glucose, 35 to 47% by weight of maltodextrin with a Dextrose equivalent (DE) value of 14 to 20, and dextrose equivalent (Dextrose equivalent) based on dry weight. Provided is a saccharide composition for replacing starch syrup containing 3 to 12% by weight of branched dextrin with a DE) value of 5 to 10. The sugar composition for replacing starch syrup according to the present invention has a sweetness similar to starch syrup and has low viscosity at room temperature, making it convenient to use. In addition, when the saccharide composition for replacing starch syrup according to the present invention is provided in powder form, it has excellent flowability and storage properties, making it convenient to use and accurate measurement. Therefore, when the sugar composition for replacing starch syrup according to the present invention is used instead of starch syrup, the taste and quality of the product can be maintained uniformly.
Description
본 발명은 물엿 대체용 당류 조성물에 관한 것으로서, 더 상세하게는 물엿과 유사한 감미도를 가지면서도 동시에 계량이 쉽고 저장성과 흐름성이 우수한 당류 조성물에 관한 것이다.The present invention relates to a saccharide composition for replacing starch syrup, and more specifically, to a saccharide composition that has a sweetness similar to starch syrup, but is also easy to measure and has excellent storage and flow properties.
물엿(starch syrup)은 전분을 산이나 효소로 가수분해하여 만든 점조성 감미료로서, 단맛이 나며 감미도는 설탕의 약 1/3 정도이다. 물엿은 크게 산당화 물엿과 효소당화 물엿으로 분류할 수 있는데, 이중 산당화 물엿은 가열 시 착색(갈색화) 되기 쉽기 때문에 주로 효소당화 물엿을 사용한다. 효소당화 물엿은 전분을 β-아밀라제로 분해한 후 여과/정제/농축의 과정을 거쳐 제조한 것으로서, 맥아당(말토스)의 함량이 높은 특징을 가진다.Starch syrup is a viscous sweetener made by hydrolyzing starch with acid or enzymes. It has a sweet taste and has a sweetness level of about 1/3 of sugar. Starch syrup can be broadly classified into acid-saccharified starch syrup and enzyme-saccharified starch syrup. Of these, acid-saccharified starch syrup is easily colored (brown) when heated, so enzyme-saccharified starch syrup is mainly used. Enzymatic saccharification starch syrup is manufactured by decomposing starch with β-amylase and then going through a process of filtration/purification/concentration, and is characterized by a high content of maltose (maltose).
식품 업계에서 물엿은 떡볶이 소스 등 다양한 소스류에 첨가되어 소정의 감미 및 바디감을 부여한다. 특히, 프렌차이스 산업의 경우 여러 가맹점들에게 일정한 일정한 맛을 유지하기 위해 제푸의 레시피를 공유하고 원재료를 수급해주는 노력을 하고 있다. 그러나, 물엿은 액상 당류이고 상온에서 점도가 높아 정확한 계량이 어렵고 그로 인해 가맹점마다 물엿을 사용량이 달라지게 되며, 최종적으로 소비자에게 제공되는 제품의 맛이 다르게 되어 고객의 컴플레인이 증가되고 있다. 이러한 문제점을 해결하기 위해 액상당류인 물엿과 감미도는 동일 또는 유사하면서 사용성이나 저장성이 편리한 대체 감미료의 필요성이 대두되고 있다.In the food industry, starch syrup is added to various sauces, such as tteokbokki sauce, to give a certain sweetness and body. In particular, in the case of the franchise industry, efforts are being made to share Jepu's recipes and supply raw materials to various franchises to maintain a consistent taste. However, starch syrup is a liquid sugar and has a high viscosity at room temperature, making it difficult to measure accurately. As a result, the amount of starch syrup used varies from franchise to franchise, and the taste of the product ultimately provided to consumers is different, increasing customer complaints. To solve these problems, there is a need for an alternative sweetener that has the same or similar sweetness as starch syrup, a liquid sugar, but is convenient to use and store.
물엿 대체용 당류 조성물과 관련하여, 대한민국 등록특허공보 제10-1228508호에는 덱스트로오스 당량(Dextrose equivalent, DE)이 20~45인 저감미 당류 100 중량부 당 과당 함유 당류 2~10 중량부 및 이소말토올리고당 함유 당류 30~100 중량부로 이루어진 당류 혼합물을 포함하는 조성물로서, 상기 이소말토올리고당 함유 당류는 이소말토올리고당 함유 당류 전체를 기준으로 단당류와 이당류를 합한 함량이 50 중량% 미만이고 이소말토올리고당 함량이 40~60 중량%인 것을 특징으로 하는 물엿 대체용 당류 조성물이 개시되어 있다. 그러나, 상기 선행기술에 개시된 물엿 대체용 당류 조성물도 물엿에 비해 단당류와 이당류의 함량은 현저히 낮아 저칼로리라는 장점이 있으나 액상 당류 조성물이고 점도 등의 물성도 물엿과 유사하여 여전히 사용성이 불편하고 정확한 계량이 어렵다는 문제가 있다.Regarding the sugar composition for replacing starch syrup, Republic of Korea Patent Publication No. 10-1228508 includes 100 parts by weight of low-sweetened rice sugars with a dextrose equivalent (DE) of 20 to 45, 2 to 10 parts by weight of fructose-containing sugars, and A composition comprising a saccharide mixture consisting of 30 to 100 parts by weight of isomaltooligosaccharide-containing saccharides, wherein the isomaltooligosaccharide-containing saccharide has a combined monosaccharide and disaccharide content of less than 50% by weight based on the total isomaltooligosaccharide-containing saccharide and is isomaltooligosaccharide-containing saccharide. A saccharide composition for replacing starch syrup, characterized in that the content is 40 to 60% by weight, is disclosed. However, the sugar composition for replacing starch syrup disclosed in the prior art also has the advantage of being low in calories due to the significantly lower content of monosaccharides and disaccharides compared to starch syrup. However, since it is a liquid sugar composition and its physical properties such as viscosity are similar to starch syrup, it is still inconvenient to use and difficult to accurately measure. There is a problem that is difficult.
본 발명은 종래의 기술적 배경하에서 도출된 것으로서, 본 발명의 목적은 액상 물엿과 유사한 감미도를 가지면서 동시에 계량이 쉽고 저장성과 흐름성이 우수한 물엿 대체용 당류 조성물을 제공하는데에 있다. 또한, 본 발명의 목적은 물엿 대체용 당류 조성물의 용도를 제공하는데에 있다.The present invention was derived from the conventional technical background, and the purpose of the present invention is to provide a saccharide composition for replacing starch syrup that has a sweetness similar to that of liquid starch syrup, but is also easy to measure and has excellent storage and flow properties. Additionally, an object of the present invention is to provide a use of a saccharide composition for replacing starch syrup.
본 발명의 발명자들은 물엿과 동일 또는 유사한 감미도를 가지면서 동시에 계량이 쉽고 저장성과 흐름성이 우수한 당류 조성물을 개발하기 위해 다양한 당류의 조합을 시도하였고, 포도당, 소정의 덱스트로오스 당량(Dextrose equivalent, DE) 값을 가지는 말토덱스트린 및 소정의 덱스트로오스 당량(Dextrose equivalent, DE) 값을 가지는 분지덱스트린을 조합하는 경우 상기 목적을 달성할 수 있다는 것을 확인하고 본 발명을 완성하였다.The inventors of the present invention attempted to combine various saccharides to develop a saccharide composition that has the same or similar sweetness as starch syrup, but is also easy to measure and has excellent storage and flow properties. The present invention was completed after confirming that the above object can be achieved by combining maltodextrin with a DE) value and branched dextrin with a predetermined dextrose equivalent (DE) value.
본 발명의 일 측면은 물엿과 유사한 감미도를 가지면서 동시에 계량이 쉽고 저장성과 흐름성이 우수한 물엿 대체용 당류 조성물에 관한 것이다. 상기 목적을 해결하기 위하여, 본 발명의 일 예는 건조 중량을 기준으로 포도당 49~54 중량%, 덱스트로오스 당량(Dextrose equivalent, DE) 값이 14~20인 말토덱스트린 35~47 중량% 및 덱스트로오스 당량(Dextrose equivalent, DE) 값이 5~10인 분지덱스트린 3~12 중량%를 포함하는 물엿 대체용 당류 조성물을 제공한다. 또한, 본 발명의 바람직한 일 예는 건조 중량을 기준으로 포도당 50~53 중량%, 덱스트로오스 당량(Dextrose equivalent, DE) 값이 14~18인 말토덱스트린 37~45 중량% 및 덱스트로오스 당량(Dextrose equivalent, DE) 값이 5~9인 분지덱스트린 5~10 중량%를 포함하는 물엿 대체용 당류 조성물을 제공한다. 또한, 본 발명의 더 바람직한 일 예는 건조 중량을 기준으로 함수결정포도당 50~53 중량%, 덱스트로오스 당량(Dextrose equivalent, DE) 값이 14~18인 말토덱스트린 37~43 중량% 및 덱스트로오스 당량(Dextrose equivalent, DE) 값이 5.5~8.5인 분지덱스트린 7~10 중량%를 포함하는 물엿 대체용 당류 조성물을 제공한다. 본 발명에 따른 물엿 대체용 당류 조성물은 동일 고형분 농도를 기준으로 물엿과 비교할 때 점도가 크게 낮으므로 고형분 농도가 약 70~85 브릭스(Brix)인 액상 조성물 형태로 제공될 수 있으나, 사용 또는 계량의 편의성 내지 보관 용이성 등을 고려할 때 분말 형태로 제공되는 것이 바람직하다.One aspect of the present invention relates to a saccharide composition for replacing starch syrup that has a sweetness similar to that of starch syrup, but is also easy to measure and has excellent storage and flow properties. In order to solve the above object, an example of the present invention is 49 to 54% by weight of glucose, 35 to 47% by weight of maltodextrin with a dextrose equivalent (DE) value of 14 to 20, and dextrose, based on dry weight. Provided is a saccharide composition for replacing starch syrup containing 3 to 12% by weight of branched dextrin with a Dextrose equivalent (DE) value of 5 to 10. In addition, a preferred example of the present invention is 50 to 53% by weight of glucose, 37 to 45% by weight of maltodextrin with a dextrose equivalent (DE) value of 14 to 18, and dextrose equivalent (DE) based on dry weight. A saccharide composition for replacing starch syrup containing 5 to 10% by weight of branched dextrin with a Dextrose equivalent (DE) value of 5 to 9 is provided. In addition, a more preferred example of the present invention is 50 to 53% by weight of hydrous crystalline glucose, 37 to 43% by weight of maltodextrin with a dextrose equivalent (DE) value of 14 to 18, and dextrose, based on dry weight. Provided is a saccharide composition for replacing starch syrup containing 7 to 10% by weight of branched dextrin with a Dextrose equivalent (DE) value of 5.5 to 8.5. The sugar composition for replacing starch syrup according to the present invention has a significantly lower viscosity compared to starch syrup based on the same solid content concentration, so it can be provided in the form of a liquid composition with a solid content concentration of about 70 to 85 Brix, but it can be used or measured. Considering convenience, ease of storage, etc., it is preferable that it is provided in powder form.
본 발명의 일 예에 따른 물엿 대체용 당류 조성물은 당 성분 조성비 관점에서 살펴보면, 바람직하게는 당류 고형분 중량을 기준으로 글루코스(Glucose) 50~60 중량%, 글루코스(Glucose) 단위 기반의 중합도가 2인 이당류(dissacchride) 1~5 중량%, 글루코스(Glucose) 단위 기반의 중합도가 3인 삼당류(trisaccharide) 2~8 중량% 및 글루코스(Glucose) 단위 기반의 중합도가 4 이상인 다당류 35~46 중량%를 포함하고, 물엿과의 유사한 관능특성을 고려할 때 더 바람직하게는 당류 고형분 중량을 기준으로 글루코스(Glucose) 50~55 중량%, 글루코스(Glucose) 단위 기반의 중합도가 2인 이당류(dissacchride) 2~4 중량%, 글루코스(Glucose) 단위 기반의 중합도가 3인 삼당류(trisaccharide) 3~6 중량% 및 글루코스(Glucose) 단위 기반의 중합도가 4 이상인 다당류 37~44 중량%를 포함한다.When looking at the saccharide composition for replacing starch syrup according to an example of the present invention, from the perspective of the sugar component composition, it is preferably 50 to 60% by weight of glucose based on the weight of saccharide solids and a degree of polymerization based on glucose units of 2. 1 to 5% by weight of disaccharide, 2 to 8% by weight of trisaccharide with a degree of polymerization of 3 based on glucose units, and 35 to 46% by weight of polysaccharide with a degree of polymerization of 4 or more based on glucose units. and, considering similar sensory characteristics to starch syrup, more preferably 50 to 55% by weight of glucose based on the weight of saccharide solids, and 2 to 4 disaccharides with a degree of polymerization of 2 based on glucose units. By weight, it contains 3-6% by weight of trisaccharide with a degree of polymerization of 3 based on glucose units and 37-44% by weight of polysaccharide with a degree of polymerization of 4 or more based on glucose units.
본 발명에 따른 물엿 대체용 당류 조성물의 일 구성원료인 말토덱스트린은 글루코스(Glucose) 단위가 주로 α-1,4 글리코시딕 결합으로 이루어지고 글루코스(Glucose) 단위 기반의 중합도가 주로 2 초과 내지 20 이하이며, 3~20의 덱스트로오스 당량(Dextrose equivalent, DE) 값을 갖는 다당류 혼합물이다. 본 발명에서 사용되는 말토덱스트린은 당 성분 조성비 관점에서 살펴보면, 바람직하게는 당류 고형분 중량을 기준으로 글루코스(Glucose) 1~3 중량%, 글루코스(Glucose) 단위 기반의 중합도가 2인 이당류(dissacchride) 5~9 중량%, 글루코스(Glucose) 단위 기반의 중합도가 3인 삼당류(trisaccharide) 8~13 중량% 및 글루코스(Glucose) 단위 기반의 중합도가 4 이상인 다당류 76~85 중량%를 포함하고, 더 바람직하게는 당류 고형분 중량을 기준으로 글루코스(Glucose) 1~3 중량%, 글루코스(Glucose) 단위 기반의 중합도가 2인 이당류(dissacchride) 6~8 중량%, 글루코스(Glucose) 단위 기반의 중합도가 3인 삼당류(trisaccharide) 9~12 중량% 및 글루코스(Glucose) 단위 기반의 중합도가 4 이상인 다당류 79~83 중량%를 포함한다.Maltodextrin, which is a component of the saccharide composition for replacing starch syrup according to the present invention, has glucose units mainly composed of α-1,4 glycosidic bonds and a degree of polymerization based on glucose units mainly exceeding 2 to 20. It is a polysaccharide mixture with a dextrose equivalent (DE) value of 3 to 20. From the perspective of the sugar component ratio, the maltodextrin used in the present invention is preferably 1 to 3% by weight of glucose based on the solid weight of the saccharide, and a disaccharide with a degree of polymerization of 2 based on glucose units. It contains ~9% by weight, 8~13% by weight of trisaccharide with a degree of polymerization of 3 based on glucose units, and 76~85% by weight of polysaccharide with a degree of polymerization of 4 or more based on glucose units, and is more preferred. Based on the weight of saccharide solids, 1 to 3% by weight of glucose, 6 to 8% by weight of disaccharide with a degree of polymerization of 2 based on glucose units, and 6 to 8% by weight of disaccharide with a degree of polymerization of 3 based on glucose units. It contains 9 to 12% by weight of trisaccharide and 79 to 83% by weight of polysaccharide with a degree of polymerization of 4 or more based on glucose units.
본 발명에 따른 물엿 대체용 당류 조성물의 일 구성원료인 분지덱스트린(branched dextrin)은 전분을 브랜칭엔자임(branching enzyme) 또는 알파글루카노트랜스퍼레이즈(4-α-glucanotransferase)와 반응시켜 전분에 존재하는 아밀로펙틴 클러스터간의 연결사슬을 가수분해하여 아밀로펙틴 클러스터를 생성시키고 동시에 아밀로오스에 분지측쇄사슬을 부착시켜 분지 아밀로오스를 생성시킨 덱스트린이다. 상기 분지덱스트린(branched dextrin)은 분자량의 범위가 좁고, 클러스터 단위에 하나 이상의 고리형 구조를 가지며, 측쇄의 길이가 길다는 특성을 가진다(Yanase M, Takata H, Kitamura S 2004 Large-ring cyclodextrins and highly branched cyclic dextrin Foods Food Ingredients J Jpn 209(4):7). 본 발명에서 사용되는 분지덱스트린(branched dextrin)은 바람직하게는 대부분 고도 분지된 사이클릭 덱스트린(Highly branched cyclic dextrin, HBCD)을 포함한다. 옥수수전분은 약 20~30%(w/w)의 아밀로스와 70~80%(w/w)의 아밀로펙틴으로 구성되는데, 특히 아밀로펙틴의 가수분해물은 분지화 반응에 의해 쉽게 고도 분지된 사이클릭 덱스트린(Highly branched cyclic dextrin, HBCD)으로 전환된다. 고도 분지된 사이클릭 덱스트린이란 내분기(內分岐) 환상(環狀) 구조 부분과 외분기(外分岐) 구조 부분을 갖는, 중합도가 20부터 10000의 범위에 있는 글루칸을 말한다. 여기서, 내분기 환상 구조 부분이란, α-1,4-글루코시드 결합과 α-1,6-글루코시드 결합으로 형성된 환상 구조 부분을 말한다. 외분기 구조 부분이란, 그 내분기 환상 구조 부분에 결합한 비환상 구조 부분을 말한다. 고도 분지된 사이클릭 덱스트린은 중합도(분자량)가 큰 것이고, α-시클로덱스트린(n = 6), β-시클로덱스트린(n = 7), γ-시클로덱스트린(n = 8) 등의 글루코스가 6 내지 8개 결합한 일반적인 시클로덱스트린과는 다른 물질이다. 고도 분지된 사이클릭 덱스트린은 전체적으로 나선형 구조(Helical structure)를 가지는 반면, 사이클로덱스트린은 전체적으로 환형 구조를 갖는다. 고도 분지된 사이클릭 덱스트린은 아밀로펙틴과 같이 선형의 체인에 알파-1,6 결합을 통하여 고도의 분지상을 가진 글로코스의 중합체 다당류의 체인의 연결이 깨지고, 이러한 깨진 연결이 분지 효소(branching enzyme)에 의해 환상의 체인을 가지게 된다. 상기 분지 효소(branching enzyme)는 동식물, 미생물에 널리 분포되는 글루칸쇄 전이 효소이고, 아밀로펙틴의 클러스터 구조의 이음매 부분에 작용하여 이것을 환상화하는 반응을 촉매한다. 상기 고도 분지된 사이클릭 덱스트린의 구체적인 예로는 일본 특허 공개 평 8-134104에 기재된, 내분기 환상 구조 부분과 외분기 구조 부분을 갖는 글루칸을 들 수 잇다. 또한, 고도 분지된 사이클릭 덱스트린의 상업적인 제품으로는 일본의 Ezaki Glico사가 공급하는 Cluster Dextrin®이 있다. 본 발명에서 사용되는 분지덱스트린은 전분의 2단계 액화와 분지화 반응에 의해 덱스트로오스 당량(Dextrose equivalent, DE) 값이 정교하게 제어된 덱스트린이다. 구체적으로 본 발명에서 사용되는 분지덱스트린은 옥수수전분을 약 105℃에서 내열성 알파-아밀라제로 처리하여 1차로 액화하고 약 95℃에서 정치하여 2차로 액화하여 덱스트로오스 당량(Dextrose equivalent, DE) 값이 약 5~10인 전분 액화액을 제조하고, 상기 전분 액화액을 분지 효소(제품명 : Branchzyme; 공급사 : Novozymes)로 처리하여 분지화 반응을 진행시킨 후 여과, 탈색, 이온교환 정제, 농축 및 분말화 과정을 거쳐 제조한 것이다. 본 발명에서 사용되는 분지덱스트린은 당 성분 조성비 관점에서 살펴보면, 바람직하게는 당류 고형분 중량을 기준으로 글루코스(Glucose) 0.01~0.5 중량%, 글루코스(Glucose) 단위 기반의 중합도가 2인 이당류(dissacchride) 0.1~1.5 중량%, 글루코스(Glucose) 단위 기반의 중합도가 3인 삼당류(trisaccharide) 1~3 중량% 및 글루코스(Glucose) 단위 기반의 중합도가 4 이상인 다당류 96~98.7 중량%를 포함하고, 더 바람직하게는 당류 고형분 중량을 기준으로 글루코스(Glucose) 0.05~0.4 중량%, 글루코스(Glucose) 단위 기반의 중합도가 2인 이당류(dissacchride) 0.2~1.0 중량%, 글루코스(Glucose) 단위 기반의 중합도가 3인 삼당류(trisaccharide) 1~2.5 중량% 및 글루코스(Glucose) 단위 기반의 중합도가 4 이상인 다당류 96.5~98.5 중량%를 포함한다. 또한, 본 발명에서 사용되는 분지덱스트린은 GPC(Gel Permeation Chromatography) 측정 값 기준으로 바람직하게는 최소 200 및 최대 50,000의 분자량 분포를 보이고, 더 바람직하게는 최소 1,000 및 최대 40,000의 분자량 분포을 보인다. 또한, 본 발명에서 사용되는 분지덱스트린은 바람직하게는 17,000~25,000의 범위에서 선택되는 중량평균분자량(Mw)을 갖고, 더 바람직하게는 18,000~24,000의 범위에서 선택되는 중량평균분자량(Mw)을 갖는다. 또한, 본 발명에서 사용되는 분지덱스트린은 바람직하게는 3~8%의 범위에서 선택되는 분지도를 갖고, 더 바람직하게는 4~6%의 범위에서 선택되는 분지도를 갖는다.Branched dextrin, a component of the sugar composition for replacing starch syrup according to the present invention, reacts starch with branching enzyme or 4-α-glucanotransferase to remove amylopectin present in starch. It is a dextrin that hydrolyzes the connecting chains between clusters to create amylopectin clusters and at the same time attaches branched side chains to amylose to create branched amylose. The branched dextrin has the characteristics of having a narrow molecular weight range, having one or more cyclic structures in the cluster unit, and having a long side chain (Yanase M, Takata H, Kitamura S 2004 Large-ring cyclodextrins and highly branched cyclic dextrin Foods Food Ingredients J Jpn 209(4):7). The branched dextrins used in the present invention preferably include mostly highly branched cyclic dextrins (HBCD). Corn starch is composed of about 20-30% (w/w) amylose and 70-80% (w/w) amylopectin. In particular, the hydrolyzate of amylopectin is a highly branched cyclic dextrin ( It is converted to highly branched cyclic dextrin (HBCD). Highly branched cyclic dextrin refers to a glucan that has an internally branched cyclic structure part and an externally branched structure part and has a degree of polymerization ranging from 20 to 10000. Here, the internal branch cyclic structure portion refers to a cyclic structure portion formed by an α-1,4-glucosidic bond and an α-1,6-glucosidic bond. The outer branch structural portion refers to a non-annular structural portion bonded to the inner branch annular structural portion. Highly branched cyclic dextrins have a high degree of polymerization (molecular weight), and have a glucose content of 6 to 6, such as α-cyclodextrin (n = 6), β-cyclodextrin (n = 7), and γ-cyclodextrin (n = 8). It is a different substance from typical cyclodextrin, which has 8 bonds. Highly branched cyclic dextrins have an overall helical structure, while cyclodextrins have an overall cyclic structure. Highly branched cyclic dextrin, like amylopectin, breaks the chain linkage of the highly branched polymer polysaccharide chain of glucose through an alpha-1,6 bond in a linear chain, and this broken linkage is used as a branching enzyme. You will have a fantastic chain. The branching enzyme is a glucan chain transferase widely distributed in animals, plants, and microorganisms, and acts on the joint portion of the cluster structure of amylopectin to catalyze a reaction that circularizes it. Specific examples of the highly branched cyclic dextrin include glucans having an inner-branched cyclic structure portion and an outer-branched structure portion described in Japanese Patent Application Laid-Open No. 8-134104. Additionally, a commercial product of highly branched cyclic dextrin is Cluster Dextrin® supplied by Ezaki Glico, Japan. The branched dextrin used in the present invention is a dextrin whose dextrose equivalent (DE) value is precisely controlled by a two-step liquefaction and branching reaction of starch. Specifically, the branched dextrin used in the present invention is first liquefied by treating corn starch with heat-resistant alpha-amylase at about 105°C, and then secondarily liquefied by standing at about 95°C to obtain a dextrose equivalent (DE) value. Prepare about 5 to 10% starch liquefaction, treat the starch liquefaction with branching enzyme (Product name: Branchzyme; Supplier: Novozymes) to proceed with the branching reaction, followed by filtration, decolorization, ion exchange purification, concentration, and powdering. It is manufactured through a process. From the viewpoint of the sugar component composition ratio, the branched dextrin used in the present invention preferably contains 0.01 to 0.5% by weight of glucose based on the weight of saccharide solids, and 0.1% by weight of disaccharide with a degree of polymerization of 2 based on glucose units. It contains ~1.5% by weight, 1~3% by weight of trisaccharide with a degree of polymerization of 3 based on glucose units, and 96~98.7% by weight of polysaccharide with a degree of polymerization of 4 or more based on glucose units, and is more preferred. Based on the weight of saccharide solids, glucose is 0.05 to 0.4% by weight, disaccharide with a degree of polymerization of 2 based on glucose units is 0.2 to 1.0% by weight, and 0.2 to 1.0% by weight of disaccharide with a degree of polymerization of 3 based on glucose units. It contains 1 to 2.5% by weight of trisaccharide and 96.5 to 98.5% by weight of polysaccharide with a degree of polymerization of 4 or more based on glucose units. In addition, the branched dextrin used in the present invention preferably has a molecular weight distribution of at least 200 and up to 50,000, and more preferably has a molecular weight distribution of at least 1,000 and up to 40,000, based on GPC (Gel Permeation Chromatography) measurement values. In addition, the branched dextrin used in the present invention preferably has a weight average molecular weight (Mw) selected from the range of 17,000 to 25,000, and more preferably has a weight average molecular weight (Mw) selected from the range of 18,000 to 24,000. . In addition, the branched dextrin used in the present invention preferably has a branching degree selected from the range of 3 to 8%, and more preferably has a branching degree selected from the range of 4 to 6%.
본 발명의 일 측면은 물엿 대체용 당류 조성물의 용도에 관한 것이다. 상기 목적을 해결하기 위하여, 본 발명의 일 예는 전술한 물엿 대체용 당류 조성물을 포함하는 소스를 제공한다. 본 발명의 일 예에 따른 소스는 감미 및 바디감을 부여하기 위해 물엿이 첨가되는 공지의 다양한 소스에서 선택될 수 있으며 그 종류가 크게 제한되지 않는다. 예를 들어, 본 발명의 일 예에 따른 소스는 떡볶이 소스일 수 있다. 상기 떡볶이 소스는 고춧가루, 물엿 대체용 당류 조성물, 설탕, 복합조미료 및 정제수를 포함할 수 있고, 구체적으로는 전체 중량을 기준으로 고춧가루 2~8 중량%, 물엿 대체용 당류 조성물 1~3 중량%, 설탕 1.5~6 중량%, 복합조미료 2~7 중량% 및 잔량으로 정제수를 포함할 수 있다.One aspect of the present invention relates to the use of a saccharide composition for replacing starch syrup. In order to solve the above object, an example of the present invention provides a sauce containing the above-described saccharide composition for replacing starch syrup. The sauce according to an example of the present invention may be selected from a variety of known sauces to which starch syrup is added to impart sweetness and body, and the type is not greatly limited. For example, the sauce according to one example of the present invention may be tteokbokki sauce. The tteokbokki sauce may include red pepper powder, a sugar composition for replacing starch syrup, sugar, complex seasoning, and purified water, and specifically, 2 to 8% by weight of red pepper powder, 1 to 3% by weight of a sugar composition for replacing starch syrup, based on the total weight, It may contain 1.5 to 6% by weight of sugar, 2 to 7% by weight of complex seasoning, and the remaining amount of purified water.
본 발명에 따른 물엿 대체용 당류 조성물은 물엿과 유사한 감미도를 가지면서 상온에서 점도가 낮아 사용이 편리하다. 또한, 본 발명에 따른 물엿 대체용 당류 조성물이 분말 형태로 제공되는 경우 흐름성과 저장성이 우수하여 사용상 편리하고 계량을 정확히 할 수 있다. 따라서, 본 발명에 따른 물엿 대체용 당류 조성물을 물엿 대신 사용하는 경우 제품의 맛과 품질을 균일하게 유지할 수 있다.The sugar composition for replacing starch syrup according to the present invention has a sweetness similar to starch syrup and has low viscosity at room temperature, making it convenient to use. In addition, when the saccharide composition for replacing starch syrup according to the present invention is provided in powder form, it has excellent flowability and storage properties, making it convenient to use and accurate measurement. Therefore, when the sugar composition for replacing starch syrup according to the present invention is used instead of starch syrup, the taste and quality of the product can be maintained uniformly.
이하, 본 발명을 실시예를 통하여 구체적으로 설명한다. 다만, 하기 실시예는 본 발명의 기술적 특징을 명확하게 예시하기 위한 것일 뿐, 본 발명의 권리범위를 한정하는 것은 아니다.Hereinafter, the present invention will be described in detail through examples. However, the following examples are only intended to clearly illustrate the technical features of the present invention and do not limit the scope of the present invention.
1. 사용 원료에 대한 설명1. Description of raw materials used
(1) 물엿(1) Starch syrup
대상주식회사가 제조한 효소당화 물엿으로서, 당류 고형분 전체 중량을 기준으로 말토스 함량이 45 중량% 이상이고, 고형분 농도가 약 82 브릭스(Brix)이다. HPLC(사용 칼럼 : 87C column)로 분석한 물엿의 당 성분 조성비는 당류 고형분 전체 중량을 기준으로 포도당 2.5 중량%, 말토스 57.6 중량%, 글루코스 단위 기반의 중합도가 3인 삼당류(trisaccharide) 18.8 중량% 및 글루코스 단위 기반의 중합도가 4 이상인 다당류 21.1 중량% 이다.It is an enzymatically saccharified starch syrup manufactured by Daesang Co., Ltd., and has a maltose content of 45% by weight or more based on the total weight of saccharide solids, and a solids concentration of about 82 Brix. The sugar composition ratio of starch syrup analyzed by HPLC (column used: 87C column) was 2.5% by weight of glucose, 57.6% by weight of maltose, and 18.8% by weight of trisaccharide with a degree of polymerization of 3 based on glucose units, based on the total weight of saccharide solids. % and 21.1% by weight of polysaccharide with a degree of polymerization based on glucose units of 4 or more.
(2) 말토덱스트린 분말(2) Maltodextrin powder
대상주식회사가 제조한 제품으로, 빙점강하 방법에 의해 측정한 덱스트로오스 당량(Dextrose equivalent, DE) 값이 약 16.3이다. HPLC(사용 칼럼 : 87C column)로 분석한 말토덱스트린 분말의 당 성분 조성비는 당류 고형분 전체 중량을 기준으로 포도당 1.7 중량%, 말토스 6.9 중량%, 글루코스 단위 기반의 중합도가 3인 삼당류(trisaccharide) 10.5 중량% 및 글루코스 단위 기반의 중합도가 4 이상인 다당류 80.9 중량% 이다. This product is manufactured by Daesang Co., Ltd., and the dextrose equivalent (DE) value measured by the freezing point depression method is approximately 16.3. The sugar composition ratio of maltodextrin powder analyzed by HPLC (column used: 87C column) was glucose 1.7% by weight, maltose 6.9% by weight based on the total weight of saccharide solids, and trisaccharide with a degree of polymerization of 3 based on glucose units. It is 10.5% by weight and 80.9% by weight of polysaccharide with a glucose unit-based polymerization degree of 4 or more.
(3) 분지덱스트린 분말(3) Branched dextrin powder
대상주식회사가 제조한 저DE 분지덱스트린 제품으로, 빙점강하 방법에 의해 측정한 덱스트로오스 당량(Dextrose equivalent, DE) 값이 약 7.0이고, GPC(Gel Permeation Chromatography)에 의해 측정한 중량평균분자량(Mw)이 약 21,100(분자량 분포는 최소 1,260이고 최대 35,400임)이고, 13C NMR(Nuclear Magnetic Resonance; a-1,4 = 94.97)에 의해 측정한 분지도가 5.03% 이다. HPLC(사용 칼럼 : 87C column)로 분석한 분지덱스트린 분말의 당 성분 조성비는 당류 고형분 전체 중량을 기준으로 포도당 0.2 중량%, 말토스 0.6 중량%, 글루코스 단위 기반의 중합도가 3인 삼당류(trisaccharide) 1.6 중량% 및 글루코스 단위 기반의 중합도가 4 이상인 다당류 97.6 중량% 이다. 상기 저DE 분지덱스트린 분말 제품은 옥수수전분을 약 105℃에서 내열성 알파-아밀라제로 처리하여 1차로 액화하고 약 95℃에서 정치하여 2차로 액화하여 덱스트로오스 당량(Dextrose equivalent, DE) 값이 약 5~10인 전분 액화액을 수득하고, 상기 전분 액화액을 분지 효소(제품명 : Branchzyme; 공급사 : Novozymes)로 처리하여 분지화 반응을 진행시킨 후 여과, 탈색, 이온교환 정제, 농축 및 분말화 과정을 거쳐 제조한 것이다.It is a low-DE branched dextrin product manufactured by Daesang Co., Ltd. The dextrose equivalent (DE) value measured by the freezing point depression method is about 7.0, and the weight average molecular weight (Mw) measured by GPC (Gel Permeation Chromatography) ) is about 21,100 (the molecular weight distribution is a minimum of 1,260 and a maximum of 35,400), and the degree of branching measured by 13C NMR (Nuclear Magnetic Resonance; a-1,4 = 94.97) is 5.03%. The sugar composition ratio of the branched dextrin powder analyzed by HPLC (column used: 87C column) is glucose 0.2% by weight, maltose 0.6% by weight based on the total weight of saccharide solids, and trisaccharide with a degree of polymerization of 3 based on glucose units. It is 1.6% by weight and 97.6% by weight of polysaccharide with a glucose unit-based polymerization degree of 4 or more. The low-DE branched dextrin powder product is first liquefied by treating corn starch with heat-resistant alpha-amylase at about 105°C, and then secondarily liquefied by standing at about 95°C, so that the dextrose equivalent (DE) value is about 5. A starch liquefaction solution of ~10 was obtained, and the starch liquefaction solution was treated with a branching enzyme (product name: Branchzyme; supplier: Novozymes) to proceed with the branching reaction, followed by filtration, decolorization, ion exchange purification, concentration, and powdering. It was manufactured through
2. 1차 당류 조성물의 제조 및 관능평가2. Preparation and sensory evaluation of primary saccharide composition
(1) 1차 당류 조성물의 제조(1) Preparation of primary saccharide composition
제조예 1.Manufacturing Example 1.
함수결정포도당 분말(제조사 : 대상주식회사) 90 중량부 및 덱스트로오스 당량(Dextrose equivalent, DE) 값이 약 16.3인 말토덱스트린 분말(제조사 : 대상주식회사) 10 중량부를 리본믹서를 이용하여 약 30분 동안 혼합한 후 분말 형태의 당류 조성물을 제조하였다.Mix 90 parts by weight of hydrated crystalline glucose powder (manufacturer: Daesang Co., Ltd.) and 10 parts by weight of maltodextrin powder (manufacturer: Daesang Co., Ltd.) with a dextrose equivalent (DE) value of about 16.3 for about 30 minutes using a ribbon mixer. After mixing, a saccharide composition in powder form was prepared.
제조예 2 내지 제조예 7.Preparation Example 2 to Preparation Example 7.
함수결정포도당 분말과 덱스트로오스 당량(Dextrose equivalent, DE) 값이 약 16.3인 말토덱스트린 분말의 혼합 중량비를 제조예 1과 다르게 하고 리본믹서를 이용하여 약 30분 동안 혼합한 후 분말 형태의 당류 조성물을 제조하였다.The mixing weight ratio of hydrated crystalline glucose powder and maltodextrin powder with a dextrose equivalent (DE) value of about 16.3 was different from Preparation Example 1 and mixed for about 30 minutes using a ribbon mixer to produce a saccharide composition in powder form. was manufactured.
하기 표 1에 제조예 1 내지 제조예 7에서 제조한 당류 조성물의 원료 혼합 중량비를 정리하였다.Table 1 below summarizes the raw material mixing weight ratios of the saccharide compositions prepared in Preparation Examples 1 to 7.
(2) 1차 당류 조성물의 관능평가(2) Sensory evaluation of primary saccharide composition
관능평가 전문 패널 20명을 대상으로 제조예 1 내지 제조예 7에서 제조한 당류 조성물 및 물엿에 대해 관능평가를 실시하였다. 관능평가 항목은 단맛 강도 및 바디감(입 안에서의 느낌이 무겁거나 묵직한 정도)이었고, 7점 척도를 사용하여 정량화하였으며, 그 결과를 하기 표 2에 요약하였다.Sensory evaluation was conducted on the saccharide composition and starch syrup prepared in Preparation Examples 1 to 7 by 20 panelists specializing in sensory evaluation. The sensory evaluation items were sweetness intensity and body (how heavy or heavy the feeling in the mouth is) and were quantified using a 7-point scale, and the results are summarized in Table 2 below.
<7점 척도 설명><Explanation of 7-point scale>
* 단맛 강도 : 전혀 달지 않다(1점); 보통(4점); 매우 달다(7점)* Sweetness intensity: Not sweet at all (1 point); Average (4 points); Very sweet (7 points)
* 바디감 : 바디감이 전혀 없다(1점); 보통(4점); 바디감이 매우 있다(7점)* Body: No body at all (1 point); Average (4 points); Very good body (7 points)
상기 표 2에서 보이는 바와 같이 제조예 4 및 제조예 5의 당류 조성물은 물엿과 비교할 때 단맛 강도는 유사하였으나 바디감이 상대적으로 낮게 나타났다.As shown in Table 2, the saccharide compositions of Preparation Examples 4 and 5 had similar sweetness intensity compared to starch syrup, but had a relatively low body.
3. 2차 당류 조성물의 제조 및 관능평가3. Preparation and sensory evaluation of secondary saccharide composition
본 발명의 발명자는 상기 표 2에서 보이는 결과를 토대로 단맛 강도는 크게 변화시키지 않으면서 바디감을 개선할 수 있는 성분을 탐색한 결과, 대상주식회사에서 제조한 저DE 덱스트린 분말을 선발하였고, 새로운 혼합비의 당류 조성물을 제조한 후 관능평가를 실시하였다.Based on the results shown in Table 2 above, the inventor of the present invention searched for ingredients that can improve the body without significantly changing the sweetness intensity, and selected low-DE dextrin powder manufactured by Daesang Co., Ltd., and saccharides with a new mixing ratio. After preparing the composition, sensory evaluation was conducted.
(1) 2차 당류 조성물의 제조(1) Preparation of secondary saccharide composition
제조예 8.Manufacturing example 8.
함수결정포도당 분말(제조사 : 대상주식회사) 60 중량부 및 덱스트로오스 당량(Dextrose equivalent, DE) 값이 약 16.3인 말토덱스트린 분말(제조사 : 대상주식회사) 35 중량부 및 덱스트로오스 당량(Dextrose equivalent, DE) 값이 약 7.0인 분지덱스트린 분말(제조사 : 대상주식회사) 5 중량부를 리본믹서를 이용하여 약 30분 동안 혼합한 후 분말 형태의 당류 조성물을 제조하였다.60 parts by weight of hydrated crystalline glucose powder (manufacturer: Daesang Co., Ltd.) and 35 parts by weight of maltodextrin powder (manufacturer: Daesang Co., Ltd.) with a dextrose equivalent (DE) value of about 16.3, and dextrose equivalent (Dextrose equivalent, 5 parts by weight of branched dextrin powder (manufacturer: Daesang Co., Ltd.) with a DE) value of about 7.0 was mixed for about 30 minutes using a ribbon mixer to prepare a saccharide composition in powder form.
제조예 9 내지 제조예 25.Preparation Example 9 to Preparation Example 25.
함수결정포도당 분말, 덱스트로오스 당량(Dextrose equivalent, DE) 값이 약 16.3인 말토덱스트린 분말 및 덱스트로오스 당량(Dextrose equivalent, DE) 값이 약 7.0인 분지덱스트린 분말의 혼합 중량비를 제조예 8과 다르게 하고 리본믹서를 이용하여 약 30분 동안 혼합한 후 분말 형태의 당류 조성물을 제조하였다.The mixing weight ratio of hydrated crystalline glucose powder, maltodextrin powder with a dextrose equivalent (DE) value of about 16.3, and branched dextrin powder with a dextrose equivalent (DE) value of about 7.0 is prepared in Preparation Example 8 and After mixing for about 30 minutes using a ribbon mixer, a saccharide composition in powder form was prepared.
하기 표 3에 제조예 8 내지 제조예 25에서 제조한 당류 조성물의 원료 혼합 중량비를 정리하였다.Table 3 below summarizes the raw material mixing weight ratios of the saccharide compositions prepared in Preparation Examples 8 to 25.
(2) 2차 당류 조성물의 관능평가(2) Sensory evaluation of secondary saccharide composition
관능평가 전문 패널 20명을 대상으로 제조예 8 내지 제조예 25에서 제조한 당류 조성물 및 물엿을 대상으로 관능평가를 실시하였다. 관능평가 항목은 단맛 강도 및 바디감(입 안에서의 느낌이 무겁거나 묵직한 정도)이었고, 7점 척도를 사용하여 정량화하였으며, 그 결과를 하기 표 4에 요약하였다.Sensory evaluation was conducted on the saccharide composition and starch syrup prepared in Preparation Examples 8 to 25 by 20 panelists specializing in sensory evaluation. Sensory evaluation items were sweetness intensity and body (how heavy or heavy the feeling in the mouth is) and were quantified using a 7-point scale, and the results are summarized in Table 4 below.
<7점 척도 설명><Explanation of 7-point scale>
* 단맛 강도 : 전혀 달지 않다(1점); 보통(4점); 매우 달다(7점)* Sweetness intensity: Not sweet at all (1 point); Average (4 points); Very sweet (7 points)
* 바디감 : 바디감이 전혀 없다(1점); 보통(4점); 바디감이 매우 있다(7점)* Body: No body at all (1 point); Average (4 points); Very good body (7 points)
상기 표 4에서 보이는 바와 같이 제조예 20 내지 제조예 25에서 제조한 당류 조성물은 물엿과 단맛 강도 및 바디감이 유사한 수준을 보였고, 특히 제조예 21, 22, 24 및 25에서 제조한 당류 조성물이 물엿과 단맛 강도 및 바디감 측면에서 가장 유사한 수준을 보였다.As shown in Table 4, the saccharide compositions prepared in Preparation Examples 20 to 25 showed similar levels of sweetness intensity and body to starch syrup, and in particular, the saccharide compositions prepared in Preparation Examples 21, 22, 24, and 25 were similar to starch syrup. It showed the most similar level in terms of sweetness intensity and body.
(3) 당류 조성물과 물엿의 당 성분 조성비 비교(3) Comparison of sugar composition and sugar composition ratio of starch syrup
제조예 21, 22, 24 및 25에서 제조한 당류 조성물의 당 성분 조성비를 HPLC(사용 칼럼 : 87C column)로 분석하였고, 그 결과를 하기 표 5에 물엿과 비교하여 정리하였다.The sugar composition ratio of the saccharide compositions prepared in Preparation Examples 21, 22, 24, and 25 was analyzed by HPLC (column used: 87C column), and the results are summarized in Table 5 below and compared with starch syrup.
* DP3 : 글루코스 단위 기반의 중합도가 3인 삼당류(trisaccharide)* DP3: Trisaccharide with a degree of polymerization of 3 based on glucose units
* DP4+ : 글루코스 단위 기반의 중합도가 4 이상인 다당류* DP4+: Polysaccharide with a degree of polymerization of 4 or more based on glucose units
4. 당류 조성물의 흐름성, 저장 안정성 및 점도 평가4. Evaluation of flowability, storage stability and viscosity of saccharide composition
상기 제조예 21, 22, 24 및 25에서 제조한 분말 형태의 당류 조성물의 흐름성 및 저장 안정성을 측정하고, 함수결정포도당 분말 및 덱스트로오스 당량(Dextrose equivalent, DE) 값이 약 16.3인 말토덱스트린 분말의 값과 비교하였다. 또한, 상기 제조예 21, 22, 24 및 25에서 제조한 분말 형태의 당류 조성물을 액상으로 제조한 후 점도를 측정하고 물엿의 값과 비교하였다.The flowability and storage stability of the powdered saccharide composition prepared in Preparation Examples 21, 22, 24, and 25 were measured, and the hydrated crystalline glucose powder and maltodextrin with a dextrose equivalent (DE) value of about 16.3 were tested. The value was compared with the powder value. In addition, the powdered saccharide compositions prepared in Preparation Examples 21, 22, 24, and 25 were prepared in liquid form, and then the viscosity was measured and compared with the value of starch syrup.
(1) 당류 조성물의 흐름성(1) Flowability of saccharide composition
시료의 흐름성은 안식각 측정기(BT-200 Tester with Funnel 5㎜)로 안식각(Angle of response)을 측정하여 평가하였다. 또한, 비교를 위해 포도당 분말 및 덱스트로오스 당량(Dextrose equivalent, DE) 값이 약 16.3인 말토덱스트린 분말의 안식각을 측정하였다. 안식각이란 고결되지 않은 분말이 사면 위에 퇴적될 때 흘러내리지 않고 퇴적될 수 있는 최대의 경사각을 말하며, 일반적으로 안식각이 작으면 분말의 흐름성이 좋다. 측정 원리는 완전 평면인 기준판 위의 일정한 높이에 고정된 특수한 깔대기를 통해 분말이나 과립형태의 시료 일정부피를 통과시켜 얻어진 원뿔의 안식각을 측정하는 것이다. 구체적으로 기준판 위의 깔때기를 장착한 후, 깔때기에 시료 100g을 투입하고 깔대기 하단의 5㎜ 파우더 배출구를 완전히 열어 시료가 아래로 흘러나오도록 한 후 받침판에 생긴 원뿔형 더미의 높이를 측정하였다. 쌓인 분말 높이와 받침판 반지름을 이용하여 안식각을 계산하였고, 그 결과를 하기 표 6에 정리하였다.The flowability of the sample was evaluated by measuring the angle of response using an angle of repose measuring device (BT-200 Tester with Funnel 5 mm). Additionally, for comparison, the angle of repose of glucose powder and maltodextrin powder with a dextrose equivalent (DE) value of about 16.3 was measured. The angle of repose refers to the maximum angle of inclination at which unconsolidated powder can be deposited without flowing down when deposited on a slope. Generally, the smaller the angle of repose, the better the flowability of the powder. The measurement principle is to measure the angle of repose of a cone obtained by passing a certain volume of a powder or granular sample through a special funnel fixed at a certain height on a completely flat reference plate. Specifically, after mounting the funnel on the reference plate, 100 g of sample was put into the funnel, the 5 mm powder outlet at the bottom of the funnel was completely opened to allow the sample to flow down, and the height of the cone-shaped pile formed on the support plate was measured. The angle of repose was calculated using the piled powder height and base plate radius, and the results are summarized in Table 6 below.
상기 표 6에서 보이는 바와 같이 제조예 21, 22, 24 및 25에서 제조한 분말 형태의 당류 조성물은 양호한 흐름성을 보였고, 제조예 24 및 25에서 제조한 분말 형태의 당류 조성물은 말토덱스트린 분말과 유사한 수준의 흐름성을 보였다.As shown in Table 6, the powdered saccharide compositions prepared in Preparation Examples 21, 22, 24, and 25 showed good flowability, and the powdered saccharide compositions prepared in Preparation Examples 24 and 25 were similar to maltodextrin powder. It showed a level of flow.
(2) 당류 조성물의 저장 안정성(2) Storage stability of saccharide composition
15㎝ 직경의 원통 용기에 시료 100g을 투입하고 25℃의 온도 및 75%의 상대습도로 조절된 데시케이터에 48 hr 동안 저장하였다. 이후, 40 메쉬(mesh) 눈금 크기의 Tyler 체에 저장한 시료를 넣고 3분 동안 진동시킨 후 체에 남는 시료의 무게로부터 고화(caking) 정도를 확인하였다. 하기 표 7에 저장 안정성 측정 결과를 정리하였다.100 g of sample was placed in a cylindrical container with a diameter of 15 cm and stored in a desiccator controlled to a temperature of 25°C and a relative humidity of 75% for 48 hr. Afterwards, the stored sample was placed in a Tyler sieve with a 40 mesh scale and vibrated for 3 minutes, and the degree of caking was confirmed from the weight of the sample remaining in the sieve. Table 7 below summarizes the storage stability measurement results.
상기 표 7에서 보이는 바와 같이 제조예 21, 22, 24 및 25에서 제조한 분말 형태의 당류 조성물은 우수한 저장 안정성을 보였다.As shown in Table 7, the powdered saccharide compositions prepared in Preparation Examples 21, 22, 24, and 25 showed excellent storage stability.
(3) 점도(3) Viscosity
상기 제조예 21, 22, 24 및 25에서 제조한 분말 형태의 당류 조성물을 증류수에 용해시켜 고형분 농도가 76 브릭스(Brix)인 시료를 준비하였다. 또한, 물엿의 고형분 농도를 76 브릭스(Brix)로 조정하여 시료를 준비하였다. 이후, 브룩필드(Brookfield) 점도계를 사용하여 25℃의 온도, 30 rpm의 교반, spindle S06의 조건으로 시료의 점도를 측정하였고, 그 결과를 하기 표 8에 요약하였다.The powdered saccharide composition prepared in Preparation Examples 21, 22, 24, and 25 was dissolved in distilled water to prepare a sample with a solid content concentration of 76 Brix. Additionally, samples were prepared by adjusting the solids concentration of starch syrup to 76 Brix. Afterwards, the viscosity of the sample was measured using a Brookfield viscometer at a temperature of 25°C, stirring at 30 rpm, and spindle S06, and the results are summarized in Table 8 below.
상기 표 8에서 보이는 바와 같이 제조예 21, 22, 24 및 25에서 제조한 분말 형태의 당류 조성물은 동일한 고형분 농도 조건에서 물엿에 비해 매우 낮은 점도 특성을 보였다.As shown in Table 8, the powdered saccharide compositions prepared in Preparation Examples 21, 22, 24, and 25 showed very low viscosity characteristics compared to starch syrup under the same solid concentration conditions.
5. 떡볶이 소스의 제조 및 관능평가5. Preparation and sensory evaluation of tteokbokki sauce
(1) 떡볶이 소스의 제조(1) Preparation of Tteokbokki sauce
제조예 26.Manufacturing Example 26.
고춧가루 5.20 중량부, 제조예 21의 당류 조성물 1.42 중량부, 설탕 3.12 중량부, 복합조미료 3.29 중량부 및 정제수 86.97 중량부를 균일하게 혼합하여 떡볶이 소스를 제조하였다.Tteokbokki sauce was prepared by uniformly mixing 5.20 parts by weight of red pepper powder, 1.42 parts by weight of the sugar composition of Preparation Example 21, 3.12 parts by weight of sugar, 3.29 parts by weight of complex seasoning, and 86.97 parts by weight of purified water.
제조예 27.Manufacturing Example 27.
고춧가루 5.20 중량부, 제조예 22의 당류 조성물 1.42 중량부, 설탕 3.12 중량부, 복합조미료 3.29 중량부 및 정제수 86.97 중량부를 균일하게 혼합하여 떡볶이 소스를 제조하였다.Tteokbokki sauce was prepared by uniformly mixing 5.20 parts by weight of red pepper powder, 1.42 parts by weight of the sugar composition of Preparation Example 22, 3.12 parts by weight of sugar, 3.29 parts by weight of complex seasoning, and 86.97 parts by weight of purified water.
제조예 28.Manufacturing Example 28.
고춧가루 5.20 중량부, 제조예 24의 당류 조성물 1.42 중량부, 설탕 3.12 중량부, 복합조미료 3.29 중량부 및 정제수 86.97 중량부를 균일하게 혼합하여 떡볶이 소스를 제조하였다.Tteokbokki sauce was prepared by uniformly mixing 5.20 parts by weight of red pepper powder, 1.42 parts by weight of the sugar composition of Preparation Example 24, 3.12 parts by weight of sugar, 3.29 parts by weight of complex seasoning, and 86.97 parts by weight of purified water.
제조예 29.Manufacturing Example 29.
고춧가루 5.20 중량부, 제조예 25의 당류 조성물 1.42 중량부, 설탕 3.12 중량부, 복합조미료 3.29 중량부 및 정제수 86.97 중량부를 균일하게 혼합하여 떡볶이 소스를 제조하였다.Tteokbokki sauce was prepared by uniformly mixing 5.20 parts by weight of red pepper powder, 1.42 parts by weight of the sugar composition of Preparation Example 25, 3.12 parts by weight of sugar, 3.29 parts by weight of complex seasoning, and 86.97 parts by weight of purified water.
비교제조예 1.Comparative manufacturing example 1.
고춧가루 5.20 중량부, 고형분 농도가 82 브릭스(Brix)인 물엿 1.73 중량부, 설탕 3.12 중량부, 복합조미료 3.29 중량부 및 정제수 86.66 중량부를 균일하게 혼합하여 떡볶이 소스를 제조하였다.Tteokbokki sauce was prepared by uniformly mixing 5.20 parts by weight of red pepper powder, 1.73 parts by weight of starch syrup with a solid content concentration of 82 Brix, 3.12 parts by weight of sugar, 3.29 parts by weight of complex seasoning, and 86.66 parts by weight of purified water.
(2) 관능평가(2) Sensory evaluation
관능평가 전문 패널 20명을 대상으로 제조예 26 내지 제조예 29 및 비교제조예 1에서 제조한 떡볶이 소스에 대해 관능평가를 실시하였다. 관능평가 항목은 단맛 강도, 바디감(입 안에서의 느낌이 무겁거나 묵직한 정도) 및 맛의 조화이었고, 7점 척도를 사용하여 정량화하였으며, 그 결과를 하기 표 9에 요약하였다.Sensory evaluation was conducted on the tteokbokki sauce prepared in Preparation Examples 26 to 29 and Comparative Preparation Example 1 by 20 panelists specializing in sensory evaluation. The sensory evaluation items were sweetness intensity, body (how heavy or heavy the feeling in the mouth is), and harmony of taste, and were quantified using a 7-point scale, and the results are summarized in Table 9 below.
<7점 척도 설명><Explanation of 7-point scale>
* 단맛 강도 : 전혀 달지 않다(1점); 보통(4점); 매우 달다(7점)* Sweetness intensity: Not sweet at all (1 point); Average (4 points); Very sweet (7 points)
* 바디감 : 바디감이 전혀 없다(1점); 보통(4점); 바디감이 매우 있다(7점)* Body: No body at all (1 point); Average (4 points); Very good body (7 points)
* 맛의 조화 : 맛이 전혀 조화롭지 않다(1점); 보통(4점); 맛이 매우 조화롭다(7점)* Harmony of taste: The taste is not harmonious at all (1 point); Average (4 points); The taste is very harmonious (7 points)
상기 표 9에서 보이는 바와 같이 제조예 21, 22, 24 및 25에서 제조한 당류 조성물을 첨가하여 제조한 떡볶이 소스는 물엿을 첨가하여 제조한 떡볶이 소스와 유사한 관능특성을 보였고, 특히 제조예 24 및 25에서 제조한 당류 조성물을 첨가하여 제조한 떡볶이 소스는 물엿을 첨가하여 제조한 떡볶이 소스와 거의 동일한 관능특성을 보였다.As shown in Table 9, the tteokbokki sauce prepared by adding the sugar composition prepared in Preparation Examples 21, 22, 24, and 25 showed similar sensory characteristics to the tteokbokki sauce prepared by adding starch syrup, especially in Preparation Examples 24 and 25. Tteokbokki sauce prepared by adding the sugar composition prepared in showed almost the same sensory characteristics as Tteokbokki sauce prepared by adding starch syrup.
이상에서와 같이 본 발명을 실시예를 통해 설명하였지만 본 발명이 반드시 여기에만 한정되는 것은 아니며 본 발명의 범주와 사상을 벗어나지 않는 범위 내에서 다양한 변형실시가 가능함은 물론이다. 따라서, 본 발명의 보호범위는 본 발명에 첨부된 특허청구의 범위에 속하는 모든 실시 형태를 포함하는 것으로 해석되어야 한다.As described above, the present invention has been described through examples, but the present invention is not necessarily limited thereto, and various modifications may be made without departing from the scope and spirit of the present invention. Accordingly, the scope of protection of the present invention should be interpreted to include all embodiments falling within the scope of the patent claims attached to the present invention.
Claims (9)
Based on dry weight, 49 to 54% by weight of glucose, 35 to 47% by weight of maltodextrin with a Dextrose equivalent (DE) value of 14 to 20, and 5 to 5% dextrose equivalent (DE) value. A saccharide composition for replacing starch syrup containing 3 to 12% by weight of 10-person branched dextrin.
The saccharide composition for replacing starch syrup according to claim 1, which is in powder form.
The method of claim 1, wherein the maltodextrin is comprised of 1 to 3% by weight of glucose, 5 to 9% by weight of disaccharide with a degree of polymerization of 2 based on glucose units, and glucose (Glucose). ) A saccharide composition for replacing starch syrup, comprising 8 to 13% by weight of trisaccharide with a unit-based degree of polymerization of 3 and 76 to 85% by weight of polysaccharide with a glucose unit-based degree of polymerization of 4 or more.
The method of claim 1, wherein the branched dextrin is comprised of 0.01 to 0.5% by weight of glucose, 0.1 to 1.5% by weight of disaccharide with a degree of polymerization of 2 based on glucose units, and glucose (Glucose). ) A sugar composition for replacing starch syrup, comprising 1 to 3% by weight of trisaccharide with a unit-based degree of polymerization of 3 and 96 to 98.7% by weight of polysaccharide with a glucose unit-based degree of polymerization of 4 or more.
The saccharide composition for replacing starch syrup according to claim 1, wherein the branched dextrin has a weight average molecular weight (Mw) selected from the range of 17,000 to 25,000.
The saccharide composition for replacing starch syrup according to claim 1, wherein the branched dextrin has a branching degree selected from the range of 3 to 8%.
The method of claim 1, based on the weight of saccharide solids, 50 to 60% by weight of glucose, 1 to 5% by weight of disaccharide with a degree of polymerization of 2 based on glucose units, and 1 to 5% by weight of disaccharide based on glucose units. A saccharide composition for replacing starch syrup having a sugar composition ratio of 2 to 8% by weight of trisaccharide with a degree of polymerization of 3 and 35 to 46% by weight of polysaccharide with a degree of polymerization of 4 or more based on glucose units.
The saccharide composition for replacing starch syrup according to claim 1, wherein the glucose is hydrous crystalline glucose.
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