KR20170080289A - Cream composition including psicose - Google Patents

Abstract

The present invention relates to a cream composition for confectionery and baking that contains psicose. More specifically, the present invention provides a cream composition for confectionery and baking containing psicose, which is superior to other saccharides without the addition of softness and flavor, To a cream composition for baking confectionery.

Description

Cream composition including psicose < RTI ID = 0.0 >

The present invention relates to a cream composition containing psicose, and more particularly, to a creamy composition containing psicose, which is superior to other saccharides in softness and flavor without addition of fragrance and can be easily applied in various confectionery bakery products To a cream composition for confectionery and baking.

Cream is a generic term for cream, including cream, and is commonly used in the bakery industry. Creams may include custard creams, butter creams, fat-free creams, and jam-shaped creams. A double custard cream or fresh cream can be applied to the surface of the bread or filled into the bread. Butter cream is also used as a cake decorating material. In addition, many kinds of creams are applied to the surface of bread, pie, confection and the like or filled inside to improve the texture and taste of confectionery bakery products.

Generally, the main ingredients of cream are edible oils and sugars such as margarine, butter, shortening, etc., and alcohol, fragrance, chocolate, fruit, nuts, wheat flour and gelatin are added in order to add flavor and change taste. In addition, glycerin fatty acid esters, sucrose fatty acid esters and the like may be used as emulsifiers in order to prevent water from being separated from the cream.

Conventional cream is a saccharide used for forming cream as well as being high in calories because it contains edible oil as a main ingredient. It contains a large amount of sugar and fructose and has a high calorie and low fluidity, . In addition, the sand cream must have good adhesion to the sand. If the cream has a high stickiness, the strength generally increases, and the softness of the cream itself is relatively reduced.

One example of the present invention relates to a cream composition for baking confectionery containing psicose, which is superior to other saccharides without addition of softness and flavor, and a process for producing the cream composition.

Another example of the present invention relates to a cream composition for baking confectionery which can be easily applied to various confectionery bakery products with increased workability and a method for producing the same.

Another example of the present invention is to provide a cream composition for confectionery and baking containing a saccate which improves the workability of the cream and improves the taste by the refreshing feeling and the fruit flavor.

The present invention relates to a cream composition for confectionery and baking containing a scorch powder, and more particularly, to a cream composition for confectionery and baking which contains a sugar and / or a saccharide, such as fructose, which has been used in a cream composition.

It has an excellent flavor without addition of other saccharides and flavor and can be easily applied to various sand products with increased workability, can realize a low calorie, increases the usability of the cream, does not remain in the mouth at the time of flavor evaluation, There was a refreshing effect, and there is an effect that flavor is improved by the apple flavor.

In addition, it has been confirmed that the cream according to the present invention has lower hardness, higher tackiness, smoother texture, and improved cream quality in terms of air-collection in comparison with conventional cream compositions.

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

One example of the present invention provides a cream composition for confectionery bakery comprising edible oils, minerals, and psicose. The cream composition contains cyclosaccharide as a saccharide in place of a part per minute.

The minutes and sicos are preferably in powder form, and the edible oil may be in a solid or fluid state, but may be in a solid state.

The content of the minute sugar contained in the cream composition according to the present invention may be 50 parts by weight or less based on 100 parts by weight of the total solid content of the cream composition. For example, 5 parts by weight to 50 parts by weight, 5 parts by weight 5 to 20 parts by weight, 10 to 50 parts by weight, 10 to 40 parts by weight, 10 to 30 parts by weight, preferably 10 to 20 parts by weight, And can be adjusted to a suitable range for improving workability, imparting a refreshing feeling, and ensuring adequate cream property without decreasing the influence on the sensory and physical properties of the cream composition such as sweetness.

The minute sugar refers to sugar in powder form, but may mean that 1 to 10 parts by weight of a hygroscopicity-inhibiting agent such as starch is added based on 100 parts by weight of sugar to suppress hygroscopicity per minute. The starch may be a common starch or a modified starch derived from corn, potato, tapioca, sweet potato or the like, preferably corn starch.

5 to 40 parts by weight, 5 to 30 parts by weight, 5 to 20 parts by weight, 10 to 20 parts by weight, and 10 to 20 parts by weight, based on 100 parts by weight of the total solid content of the cream composition, 10 to 40 parts by weight, and 10 to 30 parts by weight, preferably 10 to 20 parts by weight, based on the total weight of the composition, It can be adjusted to an appropriate range in order to improve workability according to fluidity, to give a refreshing feeling, and to ensure appropriate cream property.

The purity is not less than 90%, for example, the purity is not less than 91%, the purity is not less than 92%, the purity is not less than 93%, the purity is not less than 94%, the purity is not less than 95%, the purity is 96% , Purity of 99% or more may be powdered. The above-mentioned synuclein may be in the mixed sugar form in which, in addition to the cyclosporin, at least one saccharide selected from the group consisting of fructose, glucose and oligosaccharide is further included.

Saikosu used in the present invention may be one prepared according to the methods described in Korean Patent Publication Nos. 2014-0021974, 2014-0080282 and Korean Patent No. 10-1318422, but is not particularly limited thereto .

The amount of the edible oil contained in the cream composition according to the present invention is 5 parts by weight to 50 parts by weight, 5 parts by weight to 40 parts by weight, 5 parts by weight to 30 parts by weight based on 100 parts by weight of the total solid content of the cream composition 5 to 20 parts by weight, 10 to 50 parts by weight, 10 to 40 parts by weight and 10 to 30 parts by weight, preferably 50 parts by weight of the cream composition. It can be adjusted to an appropriate range to improve the workability according to the reduced fluidity without affecting, to give a refreshing feeling, and to ensure appropriate cream properties.

The edible oil is intended to include both natural oils and processed oils thereof. Examples of such oils include corn oil, rapeseed oil, soybean oil, cottonseed oil, palm oil, palm oil, rice bran oil, sesame oil, cacao oil, olive oil, fish oil, And chicken fat, or at least one selected from the group consisting of a hardening oil of the fat, an ester hardening oil of the fat, and a substitute for the edible oil (e.g., shortening). The edible oil according to an embodiment of the present invention may be a shortening. The shortening is a solid or liquid phase product prepared by adding or adding natural preservatives such as lard, tallow or the like. Examples of the additives include emulsifiers, glycerin fatty acid esters, lecithin, and the like.

The cream prepared with the cream composition may have a cream specific gravity of less than 0.8.

The cream prepared with the cream composition may have a phase change temperature of 190 캜 or lower, for example, 180 캜 or lower, 170 캜 or lower, 160 캜 or lower, 150 캜 or lower, 140 캜 or 130 캜 or lower, May be 120 deg. C or higher. Specifically, the temperature range of the tops of the cream is, for example, 120 to 190 캜, 120 to 180 캜, 120 to 170 캜, 120 to 160 캜, 120 to 150 캜, 120 to 140 캜, Lt; RTI ID = 0.0 > 127 C < / RTI > If the above range is exceeded, it is difficult for the cream to melt smoothly in the mouth or the mouth-feel in the mouth may be poor, so the above range is preferable.

The number of bubbles per unit area of the cream prepared with the cream composition (650 탆 in width and 488 탆 in length) is 350 or more, for example, 350 to 1000, 350 to 900, 350 to 800, 360 to 1000, 360 to 900, 360 to 800, 360 to 700, preferably 350 to 700. If it is lower than the above range, there is a problem that the rich foam and the soft taste are remarkably deteriorated.

The creaminess of the cream prepared by the cream composition may be 0.865 or less, for example, 0.854 or less, 0.853 or less, 0.852 or less, 0.851 or less, or 0.850 or less. When the creaminess is higher than the above range, softness and usability are remarkably lowered.

The lower the creaminess means the better the cream is formed, the better the softness and the more usability. The better the creaminess means the larger the content of bubbles contained per unit area, It means that the cream is formed better, soft and usability is improved.

The creaminess is measured by filling the cream with the same volume using a measuring vessel of 100 ml cream specific gravity, weighing the same, filling the same measuring vessel with the same amount of water, measuring the weight of the cream, and measuring the weight of the cream and the weight of water In the formula of " (1) "

[Mathematical Expression]

Cream Sex = Cream Weight (g) / Water Weight (g)

The hardness of the cream prepared with the cream composition is 3,900 or less, 3,800 or less, for example, 2,500 to 3,900, 2,600 to 3,900, 2,700 to 3,900, 2,800 to 3,900, 2,900 to 3,900, 3,000 to 3,900, 2,500 to 3,800, 3,800, 2,700 to 3,800, 2,800 to 3,800, 2,900 to 3,800, 3,000 to 3,800, preferably 3,800. If it exceeds the above range, the hardness of the cream composition for confectionery baking becomes too high, resulting in a problem that the soft taste is remarkably reduced.

The cream of the cream composition may have a tackiness of 1,700 or more, for example 1,700 to 3,000, 1,700 to 2,900, 1,700 to 2,800, 1,700 to 2,700, 1,700 to 2,600, 1,700 to 2,500, 1,700 to 2,400, 1,700 to 2,300, 1,700 2,200, 1,700 to 2,100, 1,700 to 2,000, preferably 1,700 to 1,900. When the adhesive strength is less than 1,700, there is a problem in that the adhesive force is reduced when applied to the sand, and the sand is separated over time.

The cream composition may further comprise at least one selected from the group consisting of fennel, casein sodium, whole milk powder, milk, skimmed milk, concentrated milk, defatted concentrate, dextrin, thickening polysaccharides, starch, caramel, milk protein, salt, flavor, spice, And at least one selected from the group consisting of < RTI ID = 0.0 >

The cream composition according to the present invention can be used for manufacturing various creams such as custard cream, butter cream, fat-free cream, jam-shaped cream, etc. Also, it can be applied to the surface of bread, cake, custard, And can be used to further enhance texture and taste.

In addition, the cream may be one for peeling, topping, or sand, but is not limited thereto.

It was confirmed that the addition of the sarcosine powder to the cream composition according to the present invention weakens the strength and tackiness and softens the texture. In contrast, there was no significant difference in the specific gravity of the cream. Also, it was confirmed that the flavor was improved by the apples flavor and the refreshing effect was improved because the availability of the cream was increased and it was not left in the mouth when evaluating the flavor. As an example of the present invention, when the present invention is applied to a cream for confectionery and baking, it is effective to improve the workability and to improve the taste by the refreshing feeling and the fruit flavor when the cream contains the viscose powder.

The cream composition according to the present invention can be carried out in the same manner as the conventional method for producing a cream composition. The cream composition according to the present invention can be prepared by adding the saccharide powder to the saccharide-adding step such as minute sugar, .

The present invention relates to a cream composition containing psicose, and more particularly, to a creamy composition containing psicose, which is superior to other saccharides in softness and flavor without addition of fragrance and can be easily applied in various confectionery bakery products For confectionery baking creams, for example peeling of confectionery bakes, topping creams, or creams for sand creams.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing density of bubbles through particle analysis of cream for baking confectionery according to an embodiment of the present invention; FIG.
FIG. 2 is a photograph showing the density of bubbles through particle analysis of a cream for baking confectionery according to an embodiment of the present invention. FIG.
FIG. 3 is a photograph showing density of bubbles through particle analysis of a cream for baking confectionery according to an embodiment of the present invention. FIG.
FIG. 4 is a photograph showing the density of bubbles through particle analysis of a cream for baking confectionery according to an embodiment of the present invention. FIG.
FIG. 5 is a photograph showing density of bubbles through particle analysis of a cream for baking confectionery according to an embodiment of the present invention. FIG.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

Manufacturing example  One. Saikos  Produce

The Saikosu powder used in the following examples was prepared according to the methods described in Korean Patent Publication Nos. 2014-0021974, 2014-0080282 and Korean Patent No. 10-1318422.

Comparative Example  One. Saikos  Preparation of a cream composition not containing

A shortening of 50% by weight and a minute of 50% by weight were metered based on the total weight of 100% by weight of the solid content of the composition for cream. Then, weighing in a bowl for Kichen Aid was applied, and the sample was weighed at low speed (80 RPM) for 2 minutes and 30 seconds. Then, the weighed amount was added and the mixture was mixed again for 2 minutes at low speed (80 RPM) . The prepared cream was put in a zipper bag, sealed, and aged in a thermostat at 21 ° C for one day.

Example  One. Saikos  ≪ RTI ID = 0.0 > 1 &

In Example 1, a cream composition was prepared in the same manner, except that 40 wt% per minute and 10 wt% of the sarcos powder were used instead of 50 wt% per minute used in the comparison.

Example  2. Saikos  ≪ RTI ID = 0.0 > 2 &

In Example 2, a cream composition was prepared in the same manner, except that 30 wt.% Per minute and 20 wt.% Of Sycose powder were used instead of 50 wt.% Per minute used in the comparison.

Example  3. Saikos  Preparation of a cream composition containing

In Example 3, a cream composition was prepared in the same manner, except that 20% by weight and 20% by weight of Sicose powder were used instead of 50% by weight per minute used in the comparison.

Example  4. Saikos  Preparation of a cream composition containing

In Example 4, a cream composition was prepared in the same manner, except that 10% by weight and 40% by weight of the powder of Cicose powder were used instead of 50% by weight of the powder used in 1 for comparison.

Table 1 shows the composition of the cream composition according to Examples 1 to 4 and Comparative Example 1, and the unit is% by weight.

division
(weight%) Comparative Example Example 1 Example 2 Example 3 Example 4 Remarks shortening 50 50 50 50 50 Samyang Corporation (K2 shortening) Per minute 50 40 30 20 10 Samyang Corporation Saikos
(powder) - 10 20 30 40 Production Example 1 Sum 100 100 100 100 100 -

Test Example  One. Cream castle  Measure

To measure creaminess, the cream was filled to the same volume using a 100 ml cream specific gravity vessel and weighed. Then, the same measuring vessel was equally filled with water and weighed. The weight of the measured cream and the weight of water were added to the following equation to evaluate the creaminess. The results are shown in Table 2 below.

[Mathematical Expression]

Cream Sex = Cream Weight (g) / Water Weight (g)

Properties Comparative Example Example 1 Example 2 Example 3 Example 4 Cream castle 0.866 0.860 0.857 0.840 0.830

As can be seen from the above Table 2, it was confirmed that the lower the content of the cream, the lower the value of the creaminess, which means that the lower the content of psicose, the better the creaminess. That is, the lower the creaminess means that the cream is better formed and the softness and the usability are better. The better creaminess means that the content of bubbles is increased as shown in the figure, This means that the cream is better formed, soft, and better usable.

Test Example  2. Measurement of strength and tackiness

The creams formed in Examples 1 to 4 and Comparative Example 1 were filled in a Petri dish using a spatulaer and the strength and tackiness were measured through a texture analyzer (TA-XT2i, Stable micro systems, England). The analytical methods and specific conditions set in the texture analyzer are shown in Table 3 below.

Setting items Setting value Pre-speed, Test speed, Post speed 1.0 mm / s Time 5.00s Trig.Force 30g Probe P36R

Specifically, the strength of the cream was measured using a texture analyzer (TA-XT2i, Stable micro system). The hardness of the cream was measured by measuring the force applied at the time of pressing, and the degree of the hardness was expressed by the weight (g) per unit area. A high hardness value through a texture analyzer means that the cream has a hard texture in the sense that it takes a lot of force when pressed.

Adhesiveness was also measured using the texture analysis. The tackiness of the cream is expressed by the force (g.s) in which the probe and the sample fall, and when the tack value is high, it means that the force is large when the cream and the probe are separated, which generally means that the adhesive force is high. The measured strength and tackiness results are shown in Table 4 below.

Properties Comparative Example Example 1 Example 2 Example 3 Example 4 Hardness (g) 3952 3793 3429 3258 3011 Stickiness 1689 1720 1745 1773 1825

As can be seen from the above Table 4, it was confirmed that the hardness of the cream compositions of Examples 1 to 4 using the psicose was weaker than that of Comparative Example 1 which did not use psicose, .

In addition, it was confirmed that the cream composition of Examples 1 to 4, in which the cream was used, showed a higher degree of stickiness compared with the cream composition not using the cream, and the stickiness was increased as the content of the cream increased. Which means that the adhesive strength is improved.

In addition to the texture analyzer, it was found that the cream compositions of Examples 1 to 4 were superior to those of Comparative Example 1 in terms of the degree of smoothness and smoothness of the surface of the cream that was visually perceived or felt.

Test Example  3. Particle Analysis

The number of air bubbles was measured by analyzing the particles of the cream prepared in Examples 1 to 4 and Comparative Example 1 because the cream was formed better when the number of bubbles was larger, and it was considered to have a rich bubble and a mild taste.

Specifically, 0.1 g of each cream was applied to a slide glass with a length of about 1.8 mm and a length of 1.8 mm, and then subjected to particle analysis at 200 times using an optical microscope (Olympus BX53, Olympus, Japan). In addition, the density of the bubbles was measured. The density of the bubbles was set to 350 ± 5 or less, 500 ± 5 or more, and the middle of the bubbles, based on the number of bubbles per unit area (width: 650 μm, length: 488 μm). The results are shown in Table 5 and Figs. 1-5.

Properties Comparative Example
(Fig. 1) Example 1
(Fig. 2) Example 2
(Fig. 3) Example 3
(Figure 4) Example 4
(Fig. 5) Number of bubbles () 335 365 453 496 601

As can be seen from Table 5 and FIGS. 1 to 5, the larger the amount of cytochrome b, the greater the number of bubbles per unit area. In the case of the density of air bubbles, Comparative Example 1 is below, Examples 1 and 2 are Examples, And 4 were measured as phase. This means that as the content of psicose increases, the number of bubbles increases, which means that the cream can be better formed, rich in foam and soft in taste.

Test Example  4. DSC  Analysis (phase temperature measurement)

The temperature was set from 25 to 210 ° C to confirm the phase temperature. The results are shown in Table 6 below.

Properties Comparative Example Example 1 Example 2 Example 3 Example 4 Phase temperature
(° C) 190.8 121.76 122.59 123.35 123.99

As can be seen from the above Table 6, it was confirmed that Examples 1 to 4 in which Psycosis was added had lower phase temperature than Comparative Example. This means that the melting point is low, which means that the cream is better in mouth.

Test Example  5. Sensory evaluation

Five cream compositions of Examples 1 to 4 and Comparative Example 1 were tested on 10 adult male and female panelists of 20 to 50 years, and five evaluation items of cream taste preference, usability, softness, The results are shown in Table 5. < tb > < TABLE >

[Evaluation standard]

Cream Taste Preference: Very low (1 point) <---> Very high (9 points)

Usability of cream: Usability is very low (1 point) <---> Usability is very high (9 points)

Softness of cream: No texture (1 point) <---> Texture Very firm (9 points)

(1 point) <---> Cool feeling very high (9 points)

Creamy feeling: not feeling already (1 point) <---> already feeling very high (9 points)

Evaluation items Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Taste preference 7.0 8.6 8.8 7.1 6.9 Refreshing feeling 2.8 3.0 3.5 4.2 4.7 Usability 5.5 5.7 6.4 7.2 7.4 Softness 5.8 5.9 6.5 6.8 7.9 Already feeling 1.8 2.1 3.6 4.8 5.6

As can be seen in Table 7, it was confirmed that the feeling of coolness was increased in Examples 1 to 4 as compared with Comparative Examples. In the case of usability and softness, the hardness and tackiness of the cream were measured As described above, it was confirmed that the content of cicos was remarkably improved as the content of cicos was increased consistently. Also, it was confirmed that the flavor was improved by the apples flavor and the refreshing effect was improved because the availability of the cream was increased and it was not left in the mouth when evaluating the flavor.

In other words, it is possible to improve the workability by increasing the stickiness of the cream by replacing the sugar with Cicos in the production of the confectionery baking cream, and to improve the ease of use by reducing the hardness and texture of the cream and feeling smoothness and softness of the cream surface And it is confirmed that the effect of improving the sensuality of the cream can be obtained by imparting the fruit flavor.

Claims (14)

A cream composition for confectionery baking comprising edible fats, granules, and sauces. The cream composition of claim 1, wherein the creams are included in an amount of 5 to 50 parts by weight based on 100 parts by weight of the total solids of the cream composition. The cream composition of claim 1, wherein the minute sugar comprises from 5 to 50 parts by weight, based on 100 parts by weight of the total solids of the cream composition. The cream composition according to claim 1, wherein the cream composition comprises 5 to 50 parts by weight of edible oil, 5 to 50 parts by weight and 5 to 50 parts by weight of a creamy composition based on 100 parts by weight of total solids of the cream composition . The cream composition of claim 1, wherein the cream of the cream composition has a cream specific gravity of less than 0.8. The cream composition of claim 1, wherein the cream made from the cream composition has a phase change temperature of 120 to 127 占 폚. The cream composition according to claim 1, wherein the number of bubbles per unit area of the cream prepared with the cream composition is from 350 to 700. The cream composition of claim 1, wherein the cream made from the cream composition has a creaminess of 0.86 or less. The cream composition of claim 1, wherein the cream made from the cream composition has a hardness of from 2,500 to 3,900. The cream composition of claim 1, wherein the cream made from the cream composition has an adhesion of from 1,700 to 3,000. The method according to claim 1, wherein the edible oil is selected from the group consisting of shortening, corn oil, rapeseed oil, soybean oil, cottonseed oil, palm oil, palm oil, rice bran oil, sesame oil, cacao fat, olive oil, fish oil, lard, , And an ester-hardening oil of the above-mentioned oils. The cream composition according to claim 1, wherein the cream is for filling, topping or sanding of a confectionery bakery. The cream composition according to claim 1, wherein the cream composition is selected from the group consisting of condensed milk, sodium caseinate, whole milk powder, milk, skimmed milk, concentrated milk, defatted concentrated milk, dextrin, thickening polysaccharide, starch, caramel, An acidity regulator, and a liqueur. &Lt; RTI ID = 0.0 &gt; 11. &lt; / RTI &gt; The cream composition of claim 1, wherein the psicose is in powder form.

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