KR20180046853A - Allulose syrup including oligosaccharide and method of preparing the same - Google Patents

Abstract

The present invention relates to a sugar syrup composition for preventing oligosaccharide degradation comprising an organic acid or a salt thereof and an oligosaccharide. More particularly, the sugar syrup composition includes allulose syrup. The organic acid or the salt thereof may be contained in a concentration of 0.001-1.0 wt%, and the organic acid or the salt thereof may be lactic acid, citric acid, ascorbic acid or a salt thereof.

Description

[0001] The present invention relates to an oligosaccharide-containing oligosaccharide and an oligosaccharide containing oligosaccharide,

The present invention relates to a sugar syrup composition comprising an organic acid or a salt thereof and an oligosaccharide and more particularly to a sugar syrup composition comprising an organic acid or a salt thereof and an oligosaccharide which prevent the degradation of oligosaccharides contained in the sugar syrup composition, The syrup composition comprises aluloses.

Sweeteners have long been used as additives in foods and the like, and natural sugars such as sugars, fructose and glucose are widely used in the beverage, food, pharmaceutical and oral hygiene / cosmetic industries due to their good taste. In particular, sugar is widely used because it imparts a desirable taste to consumers.

Sugar has excellent sweetness, and it has been added to various foods and processed foods from the past, and it has been regarded as the most preferable sweetener which improves the taste of food and tastes good. Recently, however, the problem has been raised as the harmfulness of sugar continues to be revealed.

Recently, various policies have been implemented in many countries including Korea to reduce the sugar consumption of their own nation, as one of the measures to solve the problems of adult diseases and obesity which are a problem in the world. As used herein, the term " saccharide reduction "means that the amount of monosaccharides and disaccharides such as glucose, fructose, and sucrose, which are known to increase the risk of obesity, diabetes, cardiovascular diseases, Quot; saccharide "does not include a rare saccharide such as alulose.

Specifically, excessive intake of sugar is pointed out as a major cause of various lifestyle diseases such as cavities, obesity and diabetes, and the necessity of developing sweeteners which can replace them is emerging all over the world. Recently, various sweeteners have been developed.

Alulose is an epimer of carbon number 3 in fructose, with a sweetness equivalent to 70% of fructose, and is a functional sugar that inhibits blood sugar, prevents cavities and inhibits lipogenesis in the liver. Sugar alcohols, which are widely used as sweeteners, have side effects such as diarrhea when consumed over a certain amount, but aluloses have no known side effects. Therefore, the interest of alululose as a sweetener is increasing.

As another saccharide, many functional oligosaccharides have been used in foods. Oligosaccharides are composed of 3 to 10 monosaccharides linked to monosaccharides. They are similar to dietary fiber and do not decompose by digestive enzymes. They go down to the large intestine and become a nutrient source of enteric bacteria in the intestines. it means.

In recent years, many products using oligosaccharides have been introduced. However, these oligosaccharides have a property of being easily decomposed by heating conditions and the like, and a method for preventing decomposition and maintaining the initial content is needed.

The object of the present invention is to provide a sugar syrup composition comprising an organic acid or its salt and an oligosaccharide which prevents or reduces oligosaccharide decomposition in order to maintain the content of oligosaccharides present in the syrup during storage, and a method for producing the same.

It is another object of the present invention to provide a method for preventing decomposition of oligosaccharides present in sugar syrup by adding an organic acid or a salt thereof to the sugar syrup.

A further object of the present invention is to provide a sugar syrup containing an organic acid or a salt thereof, an oligosaccharide and an allylose, a food, a food additive, a beverage or a beverage additive, and a functional food to which the sugar syrup is applied.

An example of the present invention relates to a sugar syrup composition for preventing oligosaccharide degradation comprising an organic acid or a salt thereof and an oligosaccharide, wherein the organic acid or a salt thereof may be contained in a concentration of 0.001 to 1.0% by weight. The organic acid or a salt thereof may be lactic acid, citric acid, ascorbic acid or a salt thereof.

Another embodiment of the present invention relates to a method for preventing degradation of the oligosaccharide by adding 0.001 to 1.0% by weight of an organic acid or a salt thereof to a sugar syrup composition containing oligosaccharide

The sugar syrup composition according to the present invention may contain an oligosaccharide content of 80% or more based on an initial oligosaccharide content of 100% over a period of 6 weeks (42 days) at 45 ° C.

The sugar syrup composition according to the present invention may have an electric conductivity of 100 to 1000 μS / cm, a color value of 0.005 to 0.2 as expressed by an absorbance measured at a wavelength of 420 nm in a spectrometer, or a pH of 5.0 to 8.0.

The sugar syrup composition according to the present invention comprises, based on 100% by weight of the sugar syrup composition. The oligosaccharide content may be 20% to 90% by weight, and the oligosaccharide content may be 80% or more based on 100% of the initial oligosaccharide content during 6 weeks (42 days) at 45 ° C in storage conditions.

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

The present invention relates to a sugar syrup composition for adjusting the content of an oligosaccharide in a sugar syrup composition to an oligosaccharide-containing sugar syrup composition at a specific concentration to prevent the oligosaccharide from being decomposed while keeping the oligosaccharide content at a predetermined level or higher.

The oligosaccharide content of the sugar syrup is maintained at a predetermined level or higher and the oligosaccharide content is 80% based on 100% of the initial oligosaccharide content during a period of 6 weeks (42 days) , Preferably not less than 83%, not less than 85%, not less than 87%, or not less than 90%. It is preferable to set the lower limit of the oligosaccharide content to 80% in consideration of the tolerance of the food label reference being 80%. Therefore, the sugar syrup added with the organic acid or its salt satisfies the content of the oligosaccharide for a long period of time, so that the storage period is prolonged.

The sugar syrup composition according to the present invention may have an electrical conductivity of 100 to 1000 μS / cm, preferably 100 to 700 μS / cm, more preferably 100 to 500 μS / cm, and may be measured with a spectrometer at a wavelength of 420 nm The color value may be 0.005 to 0.2, preferably 0.01 to 0.1, or the pH may be 5.0 to 8.0, preferably 5.5 to 6.5, as expressed by the absorbance.

In the specific examples of the present invention, it was confirmed that the oligosaccharide content gradually decreased with the storage period of the test group to which the organic acid or its salt was not added as the sugar syrup adjusted to the same pH condition and the test group to which the inorganic salt (NaOH) Respectively. Oligosaccharide tends to be decomposed at a pH of 5 or lower. The above result is attributable to the fact that the added pH controller increases the initial pH and suppresses the pH decrease during the storage period. However, these results show that the degradation of oligosaccharide does not depend only on the pH condition of sugar syrup.

Unlike the inorganic salt, when an organic acid or an optional salt is used, the electric conductivity is 100-200 μS / cm, and the electric conductivity is high, so that the pH change is prevented. The organic acid or a salt thereof not only controls the acidity but also provides a pH buffering function capable of minimizing pH fluctuation during storage, thereby preventing degradation of the oligosaccharide.

The organic acid or salts thereof usable in the present invention may be one or more organic acids selected from the group consisting of lactic acid, citric acid, and ascorbic acid, or salts thereof. The organic acid salt may be an organic acid such as sodium, potassium, calcium or magnesium.

The organic acid or its salt may be contained in a concentration of 0.001 to 1.0 wt%, preferably 0.005 to 0.5 wt% or 0.01 to 0.1 wt%.

The sugar syrup composition according to the present invention may include an oligosaccharide. The oligosaccharides applicable to the present invention include fructo-oligosaccharide (FOS), isomalto-oligosaccharide (IMO), galacto-oligosaccharide oligosaccharide, oligosaccharide, oligosaccharide, oligosaccharide (GOS), xylo-oligosaccharide (XOS), chito-oligosaccharide, cello-oligosaccharide and soy oligosaccharide.

The fructooligosaccharide belongs to a compound known as inulin. Inulin is a generic term for a carbohydrate substance consisting mainly of fructose residues linked via a fructosyl-fructose bond of the? (2? 1) type, optionally with a starting residue of glucose. Commercially available FOS is typically a multi-disperse product having a number-average degree of polymerization of about 2 to 4. In fact, FOS is sometimes referred to as oligofructose. Fructo-oligosaccharides are produced by transferring fructose to sugar using invertase (β-fructofuranosidase), or partially hydrolyzed inulinase (EC 3.2.1.7) with inulin (GF2 (kestose), GF3 (nystose) and GF4 (fructofuranosylnystose).

The syrup composition according to the present invention may comprise 20 to 90% by weight, preferably 25 to 65% by weight or 25 to 75% by weight of oligosaccharide based on 100% by weight of the total syrup composition, Of syrup, and preferably may be alulose syrup. The alulos syrup may comprise at least 10 wt%, at least 15 wt%, at least 25 wt%, at least 35 wt%, or at least 50 wt%, based on 100 wt% of the total syrup composition, By weight, preferably from 35 to 80% by weight, or from 25 to 75% by weight.

In one example of the present invention, when the raw sugar syrup contains alulose syrup and oligosaccharides, it contains 10 to 80% by weight of alululose and 20 to 90% by weight of oligosaccharides based on 100% by weight of syrup per raw material Lt; / RTI > The syrup of the raw material may have a solid content of 60 to 80 Brix.

In addition to aluloses, the above-mentioned alulose syrups may include sugars such as glucose, fructose, and disaccharides. Alulos syrup can be prepared in a variety of ways, preferably by biological methods, such as microbial enzyme reactions.

For example, the alulose syrup is obtained from alululose-containing mixed sugar or a mixture thereof, wherein the mixed sugar is selected from the group consisting of an alulose epimerase, a strain of the strain producing the enzyme, a culture of the strain, And an extract of the above crushed or cultured product, with a fructose-containing raw material, or a mixture prepared therefrom. The mixed syrup may be a mixed sugar comprising 2 to 55 parts by weight of alulose, 30 to 80 parts by weight of fructose, 2 to 60 parts by weight of glucose and 0 to 15 parts by weight of oligosaccharide based on 100 parts by weight of total solids content, The syrup may be obtained from the mixed sugar by separation, stagnation and concentration processes. In one embodiment of the present invention, the alulos syrup which has undergone the separation and purification process may be an alulose syrup which has an electrical conductivity of 1 to 50 μS / cm and contains at least 10% by weight of alululose in the form of a colorless or light yellow sweet substance.

As an example for the production of the alulose of the present invention, an expression system capable of producing a psicose epimerase with high expression rate and stability, a GRAS (Generally recognized as safe) microorganism using the system, and a microorganism and an enzyme using the expression system And a method of producing a psicose including the above are described in detail in Korean Patent Nos. 10-1318422 and 10-1656063.

The viscosity of the sugar syrup composition according to the present invention may be adjusted to a suitable range in consideration of the method of use and convenience, and preferably the viscosity measured at 25 캜 is 5 to 100 mPa,, preferably 10 to 30 mPa 揃 s, s, from 15 to 25 mPa s or from 18 to 20 mPa s. In order to control the viscosity of sugar syrup, a viscosity adjusting agent may be used. Preferably, the viscosity adjusting agent may increase the viscosity of sugar syrup. The viscosity modifier has low dispersion and solubility in alulose syrup, and a dispersant for solving the problem can be further added.

The viscosity adjusting agent according to the present invention is added to control the viscosity of the sugar syrup composition. Specific examples thereof may be at least one member selected from the group consisting of thickening polysaccharides (hydrogels), for example, pectin or carageenan . Carrageenan has a higher viscosity increase than pectin and can be added in relatively small amounts. The content of the viscosity controlling agent according to one embodiment of the present invention may be 0.01 to 5% by weight, for example, 0.05 to 1% by weight based on 100% by weight of the sugar syrup composition.

Dispersants according to one embodiment of the present invention are added to improve the low dispersion and solubility of the viscosity controlling agent. Specific examples of the dispersing agent may be at least one kind selected from the group consisting of disaccharides, sugar alcohols and oligosaccharides, preferably oligosaccharides. The dispersant is preferably added in powder form. The content of the dispersing agent may be 10 to 3,000 parts by weight, for example, 50 to 2,000 parts by weight, or 100 to 1,000 parts by weight based on 100 parts by weight of the viscosity controlling agent.

In one example of the present invention, the sugar syrup composition may have a color intensity of 100 to 500 IU. Sugar syrup itself may be adjusted by adjusting the above range of the chromaticity value or by adding one or more chromaticity adjusting agents selected from the group consisting of a raw sugar extract, a caramel syrup and an artificial coloring matter. For example, the content of the chromaticity adjusting agent may be in the range of 0.0001 to 1 wt% based on 100 wt% of the sugar syrup composition, As shown in FIG.

In one embodiment of the present invention, the sugar syrup composition may further include one or more sweetening materials selected from the group consisting of sucralose, rebaudioside and stevia for controlling the sweetness. The content of the added sweetener may be appropriately determined in consideration of the sweetness of each of the ingredients, for example, 0.00001 to 5% by weight based on 100% by weight of the sugar syrup composition.

The sugar syrup containing an organic acid or a salt thereof, an oligosaccharide and an allylose according to the present invention may be produced by itself or a food, a food additive, a beverage or a beverage additive, and a functional food to which the sugar syrup is applied.

The sugar syrup composition according to the present invention can prevent the degradation and content of the oligosaccharides present in the syrup to a predetermined level or more by using an organic acid or a salt thereof, thereby preserving the physical properties of the sugar syrup, and preserving and preserving the content of the oligosaccharide It is effective.

FIG. 1 is a graph showing changes in the content of aluloses over time during storage of an oligosaccharide-containing oligosaccharide according to Example 1. FIG.
FIG. 2 is a graph showing changes in oligosaccharide content over time during storage of the oligosaccharide-containing oligosaccharide according to Example 1. FIG.

The present invention will be described in more detail with reference to the following examples, but the following examples are provided only for illustrative purposes and are not intended to limit the scope of protection of the present invention.

Comparative Example  One: Alulous  Manufacture of syrup

One- 1: sugar syrup  Produce

Alulose syrup used in the following examples was prepared according to the method described in Korean Patent No. 10-1318422. (W / w)% of 70 rd Brix of glucose: fructose: allylose: oligosaccharide = 6: 67: 25: 2 was obtained from a raw material containing a sucrose- Respectively.

In order to remove impurities such as coloring and ion components, the obtained alulos syrup was added to a column at room temperature filled with a cation exchange resin, an anion exchange resin and a resin mixed with cation and anion exchange resin at a rate of 2 times the volume of the ion exchange resin per hour And treated by passing through. Then, a high purity alululose fraction was obtained by chromatography packed with an ion exchange resin of a calcium (Ca ^< ^{2 + &} gt ^; ) type. The alulose fraction was ion-purified and concentrated to prepare an allyl syrup composed of 95% by weight of allylose and 5% by weight of fructose based on 100% by weight of the solid content of the sugar syrup composition.

To the prepared alulose syrup 60 wt%, 40 wt% of fructooligosaccharide was added to prepare an oligosaccharide-containing alululose sugar syrup. The fructooligosaccharide used was Samyang's product.

The pH, color value, and electric conductivity of the alulose syrup containing the alululose content of 95 wt% and the alulosus syrup containing the oligosaccharide were measured and are shown in Table 1 below.

division Alurus 95% Syrup A sugar syrup containing 60% by weight of alululose syrup and 40% by weight of fructooligosaccharide pH 4.41 4.51 Color value (absorbance, 420 nm) 0.039 0.064 Electrical Conductivity (μS / cm) 15.13 50.94

1-2: Evaluation of properties according to storage period

The sugar syrup containing 60% by weight of allylose 95% by weight syrup and 40% by weight of fructooligosaccharide (FOS) prepared in 1-1 above was kept at 25 ° C, 35 ° C and 45 ° C for 7 weeks and stored PH, color value, alulose content and oligosaccharide content were measured. The specific physical properties were measured as follows.

(1) Colorimetric measurement

Alulous syrup was diluted to 30 BX and absorbance was measured at 420 nm wavelength using a spectrophotometer. The colorimetric determination of the absorbance at 420 nm by using a spectrophotometer can determine the degree of browning because the yellow to brown color is absorbed at 420 nm. The degree of browning or color intensity of the liquid saccharide is determined by using the absorbance value measured at the wavelength IU (Icumsa Unit) can be calculated.

(2) Analysis of sugar composition

Alulose syrup was analyzed using high performance liquid chromatography (HPLC) with a carbohydrate analysis column Bio-rad Aminex HPX-87C.

<Analysis condition>

Injection amount: 10 μl

Column temperature: 80 ° C

Flow rate: 0.6 ml / min

Mobile phase: distilled water

(3) pH analysis

Alulous syrup was diluted to 10 BX and the pH of the sugar syrup was analyzed using a pH meter (SCHOTT Lab850).

(4) Electrical conductivity analysis

Electrical conductivity was measured using an InLab 731 ISM electrode on a SevenExcellence instrument from METTLER TOLEDO.

The measured results of the physical properties are shown in Table 2 below.

Storage Parking division 25 ℃ 35 ℃ 45 ° C 0 PH 4.51 4.51 4.51 Color value 0.064 0.064 0.064 Alulous 56.27 56.27 56.27 oligosaccharide 23.98 23.98 23.98 One PH 3.48 3.43 3.52 Color value 0.062 0.066 0.07 Alulous 55.3 55.5 54.6 oligosaccharide 23.5 22.5 21.4 2 PH 3.91 3.74 3.61 Color value 0.066 0.073 0.091 Alulous 55.4 54.96 53.71 oligosaccharide 23.42 21.89 19.79 3 PH 4.46 4.12 3.9 Color value 0.071 0.084 0.1 Alulous 55.68 55.89 54.8 oligosaccharide 23.1 21.77 18.53 4 PH 4.36 4.17 3.97 Color value 0.067 0.106 0.122 Alulous 56.48 55.61 54.21 oligosaccharide 22.75 21.1 16.9 5 PH 4.46 4.32 4.16 Color value 0.064 0.111 0.139 Alulous 56.21 55.54 53.59 oligosaccharide 23.65 21.27 15.03 6 PH 4.45 4.33 4.12 Color value 0.069 0.116 0.148 Alulous 55.94 55.1 53.41 oligosaccharide 23.55 21.19 14.77 7 PH 4.33 4.2 4.03 Color value 0.071 0.116 0.146 Alulous 55.58 55.25 54.22 oligosaccharide 18.73 16.45 9.38

Example  One: Lactate  adding Sugar syrup

(Containing 60% by weight of allylose 95% by weight syrup and 40% by weight of oligosaccharide) containing oligosaccharides was prepared in substantially the same manner as in Comparative Example 1, and sodium lactate An aqueous solution having a salt concentration of 40% by weight was added to prepare an oligosaccharide containing oligosaccharide.

The pH and color value, alulose and oligosaccharide content of the prepared alulose syrup were measured in the same manner as in Comparative Example 1. The measurement results are shown in Table 3 below.

Storage Parking division 25 ℃ 35 ℃ 45 ° C 0 PH 5.5 5.5 5.5 Color value 0.059 0.059 0.059 Alulous 58.1 58.1 58.1 oligosaccharide 22.7 22.7 22.7 One PH 5.6 5.52 5.49 Color value 0.053 0.061 0.083 Alulous 58 58.11 57.49 oligosaccharide 22.69 22.62 22.33 2 PH 5.51 5.45 5.41 Color value 0.055 0.07 0.103 Alulous 57.91 57.5 57.33 oligosaccharide 22.39 22.34 21.84 3 PH 5.48 5.31 5.1 Color value 0.065 0.091 0.105 Alulous 57.94 57.46 57.19 oligosaccharide 22.4 22.19 21.69 4 PH 5.42 5.11 4.98 Color value 0.073 0.11 0.128 Alulous 57.96 56.99 56.5 oligosaccharide 22.41 21.94 21.15 5 PH 5.39 5.2 4.72 Color value 0.077 0.121 0.151 Alulous 57.95 56.91 56.01 oligosaccharide 22.39 21.91 20.93 6 PH 5.33 5.1 4.7 Color value 0.081 0.119 0.166 Alulous 57.84 56.59 55.86 oligosaccharide 22.27 21.84 20.06 7 PH 5.29 5.08 4.54 Color value 0.08 0.13 0.176 Alulous 57.88 56.33 55.29 oligosaccharide 22.31 21.57 19.64

In the above table, a standard setting of 56.27% by weight of the allylus content in the initial sugar syrup was set to 100, and the allylus content (% by weight) with respect to the storage period As shown in Fig. As shown in FIG. 1, the change in the content of aluloses during the storage period tends to decrease slightly with the lapse of time, but there was no significant difference in Comparative Example 1 and Example 1 in which an organic acid salt as an acidity regulator was added.

The relative content of oligosaccharide content (% by weight) according to the storage period (parking) is shown in Fig. 2 based on the setting of the oligosaccharide content in the initial sugar syrup 23.98 wt% as 100. As shown in Fig. 2, the change in oligosaccharide content during the storage period tended to decrease with time. The limit of oligosaccharide content was set at 80% considering the tolerance of food labeling standard is 80%. Specifically, it was confirmed that the slope of the decrease in the content of oligosaccharide in the group to which the organic acid salt was added was about 3.5 times lower than that in Comparative Example 1, which was the control, when stored at 45 ° C under the severe condition. In addition, when the lower limit of the oligosaccharide content was set at 80%, Comparative Example 1, which is a no-additives group, deviated from the standard in only three weeks, but Example 1, which was an organic acid salt addition group, was maintained for 12 weeks and had an effect of extending the quality maintenance period by four times.

As shown in the results of Table 2 and Table 3, in the case of Comparative Example 1, the content of oligosaccharide decreased by 7.5% in the storage condition at 35 캜 for 7 weeks, but decreased to 1.13% in the syrup of Example 1 containing the acidity controlling agent Respectively. Oligosaccharide tends to be decomposed at pH 5 or below. This result is due to the fact that the added pH controller increases the initial pH and suppresses the pH decrease during the storage period.

Example  2: Citrate addition Sugar syrup

(60% by weight of allylose 95% by weight syrup and 40% by weight of oligosaccharides) containing oligosaccharides were prepared in substantially the same manner as in Comparative Example 1, and the sodium citrate concentration Of an aqueous solution containing 40% by weight of oligosaccharide was prepared. The pH, color value, alulose and oligosaccharide content of the sugar syrup prepared above were measured in the same manner as in Comparative Example 1. The measurement results are shown in Table 4 below.

In order to perform a severe experiment of the oligosaccharide prepared above, the pH was adjusted to 5.5 by adding acid to each experimental group. After the pH-adjusted syrup was stored at 45 캜 for 2 weeks, the pH and color value of the alulos syrup, the amount of the allylose and the oligosaccharide were measured in the same manner as in Comparative Example 1. The measurement results are shown in Table 4 below.

Comparative Example  1: No additives Sugar syrup  Produce

Alulose sugar syrup containing oligosaccharide was prepared in substantially the same manner as in Example 2 except that citrate was not added, and the pH was adjusted to 4.3 by adding acid. After the pH-adjusted syrup was stored at 45 캜 for 2 weeks, the pH and color value of the alulos syrup, the amount of the allylose and the oligosaccharide were measured in the same manner as in Comparative Example 1. The measurement results are shown in Table 4 below.

Comparative Example  2: inorganic salt addition Sugar syrup  Produce

Alulos syrup was prepared in substantially the same manner as in Example 2, except that NaOH (sodium hydroxide) was added in an amount of 0.005 wt% instead of the citrate of Example 2. When the pH of the prepared syrup was higher than 5.5, the pH was adjusted to 5.5 by adding hydrochloric acid. After the pH-adjusted syrup was stored at 45 占 폚, the pH and color value of alulose syrup, the content of alulose and the amount of oligosaccharide were measured in the same manner as in Comparative Example 1. The measurement results are shown in Table 4 below.

Storage Parking division Example 2 Comparative Example 1 Comparative Example 2 Early PH 5.5 4.3 5.5 Color value 0.064 0.039 0.072 Alulous 56.55 56.61 56.63 oligosaccharide 24.26 24.19 24.3 Electrical Conductivity (μS / cm) 172.6 50.3 83.2 One week PH 5.3 3.9 4.9 Color value 0.071 0.053 0.111 Alulous 56.52 56.59 56.54 oligosaccharide 24.1 21.88 23.64 The relative oligosaccharide content relative to the initial content 99.34% 90.45% 97.28% Electrical Conductivity (μS / cm) 180.4 68.2 90.6 Two weeks PH 5.1 3.5 4.2 Color value 0.090 0.066 0.126 Alulous 56.50 5.59 56.52 oligosaccharide 23.94 18.31 21.77 The relative oligosaccharide content relative to the initial content 98.68% 75.69% 89.59% Electrical Conductivity (μS / cm) 181.2 74.5 93.3

In the case of the non-addition group of Comparative Example 1, it was confirmed that the initial pH was low and the degradation of the oligosaccharide proceeded due to the decrease in pH over the storage time. In case of Comparative Example 2 in which the pH was adjusted by using NaOH, it was confirmed that the pH dropped sharply under the harsh experimental conditions. In the case of strong acid and strong base (inorganic salt), effective for initial pH adjustment but not buffering effect do.

As shown in Table 4, compared with Example 2 in which citrate was added and Comparative Example 1 in which no citrate was added and Comparative Example 1 in which no inorganic salt was added, the sugar syrup of Example 2 to which citrate was added had a high electric conductivity, It seems to have performed a function to prevent change. The allyl syrup used in the present invention has an effect of eliminating the ionic substance through the purification and significantly changing the pH, and the addition of the citrate has the function of preventing the pH drop and maintaining the oligosaccharide content because of the pH buffering effect.

Claims (17)

A sugar syrup composition for preventing degradation of oligosaccharides, comprising a sugar syrup comprising oligosaccharide and allylose, and an organic acid or a salt thereof. The sugar syrup composition according to claim 1, wherein the sugar syrup composition has an electrical conductivity of 100 to 1000 S / cm. The sugar syrup composition according to claim 1, wherein the sugar syrup composition has an electric conductivity of 100 to 700 μS / cm. The syrup composition according to claim 1, wherein the allyl syrup has an electrical conductivity of 1 to 50 μS / cm, The syrup composition according to claim 1, wherein the sugar syrup has a pH of 5.0 to 8.0. The syrup composition according to claim 1, wherein the sugar syrup has a pH of 5.5 to 6.5. The syrup composition of claim 1, wherein the sugar syrup composition has a color value of from 0.005 to 0.2. The sugar syrup composition according to claim 1, wherein the oligosaccharide is prevented from decomposing at a temperature of 45 and a storage period of 42 days, wherein the oligosaccharide content is 87% or more based on an initial oligosaccharide content of 100%. 2. The sugar syrup composition according to claim 1, wherein the oligosaccharide degradation preventing agent has an oligosaccharide content of 90% or more based on an initial oligosaccharide content of 100% at a temperature of 45 and a storage period of 42 days. The sugar syrup composition according to claim 1, wherein the organic acid or a salt thereof is contained in an amount of 0.001 to 1.0% by weight. The sugar syrup composition according to claim 1, wherein the organic acid is at least one selected from the group consisting of lactic acid, citric acid and ascorbic acid. The sugar syrup composition of claim 1 comprising from 20 to 90% by weight oligosaccharide and from 10 to 80% by weight allylose syrup, based on 100% by weight of the sugar syrup. The sugar syrup composition of claim 1, wherein the alulos syrup is colorless or light yellow and contains an alululose content of at least 10% by weight based on 100% by weight of the alulous syrup. [Claim 2] The method according to claim 1, wherein the alulose syrup is obtained from an alulose-containing mixed sugar or the mixed sugar, and the mixed sugar is selected from the group consisting of an alulose epimerase, a strain of the strain producing the enzyme, , And an extract of said crushed or cultured product, with a fructose-containing raw material to prepare a sugar syrup composition. 15. The method of claim 14, wherein the alulos syrup is separated and concentrated from a mixed sugar comprising 2 to 55 parts by weight of alulose, 30 to 80 parts by weight of fructose, 2 to 60 parts by weight of glucose and 0 to 15 parts by weight of oligosaccharide &Lt; / RTI &gt; The sugar syrup composition according to claim 1, wherein the oligosaccharide is at least one selected from the group consisting of galactooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, fructooligosaccharide and soy oligosaccharide. A method for preventing degradation of oligosaccharide by adding an organic acid or a salt thereof to a sugar syrup containing oligosaccharide and allylose.

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