KR20180047917A - Sand cream for Confectionery and method of preparing the same - Google Patents

Abstract

The present invention relates to: a composition for preparing sand cream for baked cookies containing allulose; sand cream prepared using the composition; a preparation method thereof; and the baked cookies to which the sand cream is applied. The sand cream for the baked cookies according to the present invention is excellent in stability in retention and emulsion stability, so when applied to the baked cookies, a fresh feeling is provided to the cream to improve the flavor, to make adhesion of a cookie base and the sand cream and to maintain the outer shape of a product for a long time during distribution.

Description

[0002] Sand cream for confectionery and method of preparing the same [

The present invention relates to a composition for preparing a sand cream for baked confectionery containing alulose, a sand cream prepared using the composition, a method for producing the same, and a baked confectionery to which the sand cream is applied. The sand cream for baked confectionery according to the present invention is excellent in stability in emulsion stability and baking so that it is applied to baked confectionery to improve the flavor by giving a refreshing feeling to the cream and improve adhesion of the confectionery base and sand cream, And it has a merit that it keeps the appearance of the product for a long time.

Cream is a generic term for cream, including cream, and is commonly used in the baking industry. Creams may include custard creams, creams, fat-free creams, and jam-shaped creams. Cream can be used in foods such as baked goods and baked confectionary for use as topping, coating, alulous, peeling, raw material dough, etc. in addition to using it as a single cream. In addition, for whitening and flavor enhancement, it can be used as beverage cream or cooking cream as various drinks such as coffee tea, and can be used as cream for coating ice cream such as ice cream.

Cream is widely used as peeling cream, topping cream, sand cream, cake cream for confectionery baking area and is applied to the surface of bread, pie, confection or the like to improve the texture and taste of confectionery bakery product Is used. Sand cream, which is a kind of cream, is used as a cream which is contained inside of food or in a food (cookie, biscuit, etc.) sandwich. Sand cream is required to have hardness and beautification depending on the kind of pastry and bread to which sand cream is applied.

Sugar has been pointed out as a major cause of lifestyle diseases such as obesity, diabetes, as well as tooth decay, and there is a need to develop sweeteners that can substitute for them. 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.

Conventional cream is a saccharide used for forming cream as well as being high in calories because it contains edible oil as its main ingredient. It contains a large amount of sugar and fructose and has high calorie and low fluidity, .

An example of the present invention is a sand cream for baked confectionery containing alulose which improves the flavor by giving a refreshing feeling to the cream, improves the adhesion of the confectionery base and the alullo scrim, and maintains the appearance of the product during distribution for a long time. And a sand cream using the same.

Another embodiment of the present invention is to provide a composition for preparing sand cream for baked confectionery containing alulose excellent in workability, cream strength, emulsion stability, formability and usability, and a sand cream using the same.

A further object of the present invention relates to baked confectionery, such as cookies, biscuits, macaroons, Dakuwazes and the like, to which the sand cream for baked confectionery is applied.

The present invention relates to a composition for preparing a sand cream for baked confectionery containing aluloses, a sand cream for baked confectionery produced using the composition, and a process for producing the same. And baked confectionery to which the allyl scream is applied.

In one embodiment of the present invention, at least one edible oil selected from the group consisting of oleic acid-linoleic acid-based vegetable oil and processed oil and fat of lauric acid-based vegetable oil; Saccharides containing aluloses; And a composition for preparing a sand cream for baked confectionery comprising an emulsifier. The composition may comprise 30 to 40 parts by weight of edible oil, 47 to 65 parts by weight of saccharides, and 0.1 to 5 parts by weight of an emulsifier based on 100 parts by weight of the composition for preparing a sand cream.

The composition may be subjected to a creaming treatment to produce a sand cream, which can be applied to various baked confections. Examples of the baked confectionery to which the sand cream for baked confectionery according to an embodiment of the present invention is applied include, but are not limited to, biscuits, snacks, cookies, macaroons,

The composition for preparing a sand cream according to the present invention comprises allylose as a saccharide and contains edible oil and an emulsifier in a specific ingredient and content composition to give a refreshing feeling to the cream to improve the flavor, It is possible to manufacture a sand cream for baked confectionery which is excellent in workability, cream strength, emulsion stability, formability and usability.

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

The composition for preparing a cream according to the present invention comprises at least one edible oil selected from the group consisting of oleic acid-linoleic acid-based vegetable oil and processed oil and fat of lauric acid-based vegetable oil; Saccharides containing aluloses; And emulsifiers.

The sand cream obtained by subjecting the composition for cream preparation according to the present invention to a cream treatment is excellent in emulsion stability, formability and usability. The sand cream for baked confectionery according to the present invention may have a stickiness of 370 to 390 (g.s) measured at room temperature using a texture analyzer. The stickiness is a very important characteristic because it is required to keep the shape change during the distribution period by sticking to the baked confectionery by applying cream to the baked confection

Also, the sand cream for baked confectionery according to the present invention has a phase-change temperature of 75 캜 to 79 캜 and a phase energy of 23 J / g to 80 J / g, and preferably 23 J / g to 32 J / g. A lower temperature of the upper part of the sand cream indicates a lower melting point and thus better mouthability in the mouth. The higher the energy of the upper side of the sand cream is, the more stable the state and the higher the endothermic energy, the better the refreshing feeling when the cream melts in the mouth.

The sand cream for baked confectionery according to the present invention can be varied in various properties depending on the type and characteristics of the baked confectionery, and the hardness of the baked confectionery is measured using a texture analyzer, and when the cream cream is 10,001 g to 10,014 g, May have a specific gravity of 0.95 or more, for example 0.95 to 1.0, or 0.98 to 1.0, and the hardness of the cream may be 10,001 g to 10,014 g, or 10,001 g to 10,010 g, or a degree of tackiness of 370 to 390 gs).

The edible oil applicable to the sand cream for baked confectionery of the present invention may be at least one edible oil selected from the group consisting of oleic acid-linoleic acid vegetable oil and processed oil of lauric acid vegetable oil.

The amount of the edible oil contained in the cream composition according to the present invention may be 30 to 40 parts by weight based on 100 parts by weight of the cream composition and may be suitably selected from the group consisting of workability, cream strength, emulsion stability, It can be adjusted to an appropriate range to ensure cream properties.

The vegetable oil and the processed oil or fat may be appropriately selected in consideration of improvement in usability during maintenance and consumption of the cream when the sand cream obtained by the creaming of the cream composition is used in baked confectionery or the like.

The oleic acid-linoleic acid-based vegetable oil includes a palm oil, a cottonseed oil, an olive oil, a sunflower oil, a sesame oil, an okra oil, a safflower oil and the like as a fat having a content of oleic acid and / or linoleic acid in the constituent fatty acids of the oil of 30% , And may be one kind or a mixture of two or more kinds. The lauric acid-based vegetable fat is a fat having a lauric acid content of 30 wt% or more in the constituent fatty acids of the fat and includes, for example, palm kernel oil, palm oil and coconut oil, and may be one or a mixture of two or more kinds .

The processing and preservation of the vegetable oil includes processing oil obtained by performing a treatment such as fractionation, hydrogenation, or ester exchange of the vegetable oil, or a mixture thereof. For example, the vegetable oil may include a hardening oil of vegetable oil, which is obtained by subjecting the vegetable oil to chemical treatment, for example, hydrogenation, to form a liquid oil in a hardened oil form. The curable oil of the lauric acid vegetable oil according to the present invention may be at least one selected from the group consisting of palm kernel oil, coconut oil, and coconut oil.

The edible oil which can be used in the present invention may be at least one selected from the group consisting of oleic acid-linoleic acid-based vegetable oil and processed and sustained oil of lauric acid-based vegetable oil. For example, it may be a mixture of at least one selected from the group consisting of oleic acid-linoleic acid-based vegetable oil and processed and preserved vegetable oil of lauric acid-based vegetable oil. One example of the edible oil according to the present invention is that the oleic acid-linoleic acid-based vegetable oil is palm oil and the processed oil and fat of the lauric acid-based vegetable oil is at least one selected from the group consisting of palm kernel oil, palm oil and coconut oil, Coconut oil, palm kernel oil and palm kernel oil.

If the solid fat content (SFC) of the sand cream according to the present invention is too high, the cream will be too hard and crumble. If the solid fat content (SFC) is too low, the hardness of the cream will be low, , There is a problem in that the shape of the sand cream stuck between the baked baked goods in the distribution process is bad, and the baked cake is leaked to the outer surface and the shape is collapsed. Therefore, the solid fat content (SFC) of the edible oil used may be 20 to 50 wt%, preferably 25 to 40 wt% at 20 to 25 캜 which is the flow temperature. Further, it may be 0 to 5 wt%, preferably 1 to 3.5 wt% at 35 to 38 째 C, which is a temperature range similar to the mouth temperature.

In one example, when used as a mixed oil containing one kind selected from the group consisting of oleic acid-linoleic acid-based vegetable oil and lauric acid-based vegetable oil, the oleic acid-linoleonic acid vegetable oil and the lauric acid- May be in the range of from 90:10 to 50:50, preferably from 80:20 to 60:40, for example, 70:30.

In one embodiment of the present invention, the edible oil may be prepared by mixing each vegetable oil or processed oil thereof, or may be provided as a shortened or margarine-shaped processed oil-retaining product, and preferably it may be a shortening. When shortening made only of oil phase is used, it is low in usability and easily becomes like oil. Therefore, in order to improve the solubility (usability) in the mouth, the useability of the cream can be improved by using alulose as the saccharide component.

The liquid composition for preparing a sand cream for baked confectionery according to the present invention comprises saccharides containing aluloses together with edible fats.

The content of the alululose contained in the cream composition according to the present invention may be in the range of 2 to 10 parts by weight based on 100 parts by weight of the composition for preparing baked confectionery sand cream and may be greatly influenced by the sensory and physical properties such as the sweet taste 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 present invention relates to a method of reducing the sweetness and calorie and reducing the sweetness and / or the amount of glucose used and / or achieving a smooth texture, increasing water retention and providing a soft and moist texture, A composition for manufacturing a cream having increased stability due to microbial growth by reducing the content of the cream, and a sand cream for baked confection.

In the composition for preparing a cream according to the present invention, when an additional sweetener is added in addition to alulose, one or more saccharides selected from the group consisting of sugar, fructose, and glucose may be substituted with aluloses so as not to contain these saccharides, Some of the sugars contained in the cream composition may be substituted with aluloses, some of which may be used as aluloses and others as sugar or glucose. The one or more saccharides comprising the added sugar fructose and glucose may be about 47 to 65 parts by weight based on 100 parts by weight of the total solids content of the cream composition. For example, the saccharide may include 2 to 10 parts by weight of alulose, 15 to 30 parts by weight of sugar, and 30 to 40 parts by weight of glucose based on 100 parts by weight of the sand cream composition.

The alulose contained in the cream composition according to the present invention may be a powder prepared from alulose syrup or alulose, or a solution prepared by using it at various concentrations. In addition to aluloses, aluloses may include sugars such as glucose, fructose, and disaccharides.

Aluloses can be carried out by chemical synthesis, or by biological methods using alulo-epimerases, preferably by biological methods, such as microbial or enzymatic reactions. For example, the alulose is a mixed sugar or a mixture thereof, and 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, a disruption of the strain, Or an extract of a culture obtained by reacting a fructose-containing raw material with a composition for the production of an alulose containing at least one member selected from the group consisting of an extract of a fructose-

The alulose may be used alone or in combination with other saccharides, and examples of mixed sugars may contain from 1 to 99.9 parts by weight of alululose based on 100 parts by weight of solids of the total mixed sugar, Fructose, glucose, and oligosaccharide. Specific examples of the allylose-containing mixed sugar include 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 the total solid content of the mixed sugar And may not include oligosaccharides. The above-mentioned alulose, fructose and glucose are preferably both D-isomer.

Alulos 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 an alulose epimerase with high expression ratio and stability, a generically recognized as safe microorganism using the same, and a microorganism and an enzyme using the expression system And the production method of alulose containing it are described in detail in Korean Patent Nos. 10-1318422 and 10-1656063.

In one embodiment of the present invention, the composition for preparing a sand cream includes an emulsifier together with an edible oil and a saccharide.

The emulsifier applicable to the present invention may include at least one hydrophobic emulsifier selected from the group consisting of emulsifiers having a hydrophile-lipophile balance (HLB) value of 0 to 6. Examples of specific emulsifiers are monoglycerin fatty acid esters, sorbitan fatty acid esters and polyglycerin polyrenolates, which are HLB 6 or less emulsifiers, which are fatty acids with 10 to 18 carbon atoms, preferably fatty acids with 16 to 18 carbon atoms to be. The lecithin includes endo-lecithin and viscous lecithin, preferably soy lecithin, the glycerin fatty acid ester is a monoglycerin stearic acid ester, and the sorbitan fatty acid ester may be a sorbitan oleic acid ester and a sorbitan stearic acid ester .

The content of the emulsifier may be 0.1 to 5 parts by weight, preferably 0.2 to 2 parts by weight based on 100 parts by weight of the composition for preparing a whole sand cream.

The cream composition according to the present invention may further contain, in addition to edible fats, saccharides and emulsifiers, an emulsifying stabilizer, a thickening stabilizer, an acidity adjusting agent, a milk protein, an antioxidant, a starch, a salt, an antibacterial agent, a fragrance and an alcohol (liqueur: And high-boiling beverages). The milk protein may be selected from one or more selected from powdered milk, milk, skim milk, concentrated milk, defatted concentrated milk, and concentrated milk.

The emulsion stabilizer may be used in an amount of 1 to 10 parts by weight of polydextrose as an emulsion stabilizer and / or 0.1 to 10 parts by weight of casein sodium per 100 parts by weight of the total composition of the emulsion stabilizer. 2 parts by weight.

The above-mentioned thickening stabilizer is used for improving the whipping property and preventing the water-insoluble property, and may contain at least one of carboxymethyl cellulose, xanthan gum, guar gum and karaya gum. The thickening stabilizer may be included in an amount of 0.01 to 1 part by weight based on 100 parts by weight of the composition for preparing a sand cream.

The acidity adjusting agent is used for controlling the acidity of the cream composition, and generally known acidity modifiers can be used, and phosphates such as phosphates, triphosphates, tripolyphosphates and metaphosphates can be used. The acid controlling agent may be included in an amount of 0.01 to 1 part by weight, preferably 0.01 to 0.2 part by weight based on the total weight of the composition.

For example, the cream composition according to the present invention may contain, as an additive, 1 to 10 parts by weight of polydextrose and / or 0.1 to 2 parts by weight of casein sodium as an emulsion stabilizer based on 100 parts by weight of the composition for preparing a sand cream, 0.01 to 0.2 parts by weight of sodium metaphosphate) and 0.1 to 2 parts by weight of a degreasing agent as a milk protein may be used.

In one aspect of the present invention, a composition for preparing a sand cream for baked confectionery and a method for producing a sand cream using the same are provided.

(2) adding a powdery material containing the saccharides and the like to the oil composition and mixing the oil composition; (3) mixing the oil composition with the oil composition; And bubbling the mixture at a temperature of 50 to 60 DEG C to adjust the specific gravity to 0.95 or more. The manufacturing method may further include a step of cooling to a temperature of 20 to 40 占 폚.

An example of the present invention relates to a food to which a sand cream prepared with the composition for making a sand cream is applied.

The baked confection according to the present invention may be a confectionery which is produced by baking wheat flour as a main component without using an expanding agent.

Examples of the foods to which the cream is applied may be roasted cookies having a hardness range of 10001 g to 10014 g. Examples of baked confectionery include, but are not limited to, biscuits, cracker cookies, macaroons, Dakuwazu, and the like.

Biscuits are baked, edible, cereal-based products. Biscuits typically have a low moisture content and a crispy texture. Biscuits are divided into hard biscuits and soft biscuits according to their hardness. Soft biscuits are also commonly referred to as cookies.

The cracker used in the present invention is a type of biscuit, which is a baked confectionery based on wheat flour as a main ingredient, and has a cheese flavor and a milk flavor according to a production method, such as a cheese cracker, a graham cracker and an oatmeal cracker.

The sand cream according to the present invention refers to a cream used for sandwiching a food by being applied to the inside of a food or between a plurality of foods. The sand cream may have appropriate physical properties such as specific gravity , Creaminess, stickiness, and the like. When a sand cream is applied to a baked confection having a baked confectionery hardness in the range of 10001 g to 10014 g, the specific gravity of the sand cream may be 0.95 or more, for example 0.95 to 1.0, or 0.98 to 1.0, and the hardness of the cream may be 10,001 g To 10,014 g, or from 10,001 g to 10,010 g, or the degree of stickiness may be from 370 to 390 (gs).

The composition for preparing a sand cream according to the present invention comprises allylose as a saccharide and contains edible oil and an emulsifier in a specific ingredient and content composition to give a refreshing feeling to the cream to improve the flavor, It is possible to manufacture a sand cream for baked confectionery which is excellent in workability, cream strength, emulsion stability, formability and usability.

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. Alulous  Manufacture of syrups and powders

Alulose produced alulose syrup from the fructose substrate in a biological method substantially the same as that described in Korean Patent No. 10-16173797.

Specifically, an encoding gene (DPE gene: Gene bank: EDS06411.1) derived from Clostridium scindens ATCC 35704 was introduced into a recombinant vector (pCES_sodCDPE), and the recombinant vector Vector (pCES_sodCDPE) Plasmids were transformed with Corynebacterium glutaricum using electroporation. The beads containing the transformed Corynebacterium glutaricum cells were prepared and packed in an immobilization reaction column. The beads were loaded from a 95% by weight fructose of 40 Bricks with glucose: fructose: allylose: oligosaccharide = 6: 67: 25: 2 (W / w) < / RTI >% alulose syrup.

In order to remove impurities such as color and ion components in the alulos syrup, an ion exchange resin was added twice to the column at room temperature filled with a cation exchange resin, an anion exchange resin and a resin mixed with cation and anion exchange resin, 2 times), and then separated into high purity allyl solution by chromatography packed with an ion exchange resin of the type of calcium (Ca ^{2 +} ). The high purity al llul syrup was concentrated to a concentration of 82 Bx and cooled to a temperature of 10 캜 at a temperature of 35 캜 at which supersaturation was attained to produce crystals. At this time, the alululose crystals obtained in the crystallization step were not added with the alulose seed crystal, the mother liquor was removed by centrifugal dehydration, the crystals were washed with cooling water, and then dried and recovered.

Example  1-4: Sand  Manufacture of cream

Hydrated glucose, citron juice, alulose powder, powdered milk powder, finely divided powder and vanilla flavor powder prepared in Preparation Example 1 were weighed and mixed. The fat composition and lecithin were weighed and added to the powder raw material mixture according to the composition shown in Table 1 below and mixed. Specifically, the oil composition is a mixture of palm oil and coconut oil at a weight ratio of 70:30.

The mixture was stirred at 50 to 60 ° C to remove air bubbles, so that the specific gravity of the cream was 0.98-1.00. The prepared cream was stored in a refrigerator for 15 minutes and then stored at room temperature for 2 hours or longer. The physical properties and sensory evaluation of the cream composition were carried out.

Comparative Example  One: Sand  Manufacture of cream

A sand cream was prepared in substantially the same manner except that the alulose powder used in Example 1 was not used.

The ingredients and the contents of the compositions for preparing a cream of Examples 1 to 4 and Comparative Example 1 are shown in Table 1 below.

Ingredients (% by weight) Comparative Example Example 1 Example 2 Example 3 Example 4 Fat composition 36 36 36 36 36 Functional Crystalline Glucose 36 36 36 36 36 Jungbang 26 24 22 20 18 Alulose powder - 2 4 6 8 Whole milk powder 1.7 1.7 1.7 1.7 1.7 Powder 0.1 0.1 0.1 0.1 0.1 Vanilla flavor 0.1 0.1 0.1 0.1 0.1 Lecithin (HLB = 4) 0.1 0.1 0.1 0.1 0.1 Total (% by weight) 100 100 100 100 100

Example  5 to 7. Solid fat content by temperature according to fat composition ( SFC )

In order to test the effect of the combination of the edible fats contained in the cream composition of the present invention, the solid fat content was measured by varying the mixing ratio of the edible fats.

Specifically, the mixing ratio by weight of palm oil and palm kernel oil was 70:30 in Examples 5, 50:50 in Example 6, and 30:70 in Example 7, and the solid fat content according to the temperature was measured. The solid fat content by temperature was analyzed by AOCS Official Method Cd 16-b-93 method. The results of the analysis are shown in Table 2 below.

Comparative Example  2 and 3. Solid fat content by temperature according to fat composition

(Palm oil and coconut oil in a mixed weight ratio of 100: 0) in Comparative Example 2 and only palm kernel oil in Comparative Example 3 (palm oil and coconut oil in a mixed weight ratio of 0: 100). Method Cd 16-b-93 method was used to analyze the solid fat content by temperature.

division Palm oil: Mixed weight ratio of coconut oil Solid fat content (% by weight) 10.0 DEG C 21.1 DEG C 26.7 ° C 33.3 DEG C 37.8 DEG C Example 5 70:30 64.42 33.67 14.14 6.66 2.98 Example 6 50:50 71.88 39.54 13.95 6.53 3.03 Example 7 30:70 79.55 45.41 13.76 6.40 3.11 Comparative Example 2 100: 0 53.07 24.86 14.43 6.86 2.83 Comparative Example 3 0: 100 90.90 54.21 13.47 6.20 3.23

As shown in the above Table 2, when coconut oil is added, the solid fat content is significantly increased in the range of 10 to 21.1 DEG C and the solid fat content is about 20 to 50% at about 21 DEG C, And it is possible to maintain the shape, specific gravity, hardness and adhesiveness of the sand cream in this range. If the solid fat content is too high at a reference temperature of 21 ° C, biscuits may break during sanding.

In addition, at 37.8 ℃, which is similar to body temperature, the solid fat content is lower than the normal distribution temperature, so that when the sand cream is ingested, it easily melts in the mouth to provide a soft texture and excellent sensory properties. Comparative Examples 2 and 3 are not preferable because the solid fat content is not appropriate at 21.1 캜 or 37.8 캜.

Experimental Example  1: Evaluation of physical properties of cream

(1) Evaluation of hardness and tackiness

The hardness and tackiness of the cream were measured by the analytical conditions in Table 3 using a texture analyzer with a Petri dish filled with a spatula. At this time, the set analysis method and specific conditions of the texture analyzer are as follows.

Analysis condition Setting value Pre-speed, Test speed, Post speed 2.0 mm / s Time 5.00s Trig.Force 5g Probe P36R

The hardness 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.

Adhesiveness was also measured using the texture analyzer. The stickiness of the cream is expressed by the force (g.s) in which the probe and the sample fall, and when the stickiness value is high, it means that a lot of force is required to drop the cream and the probe, which generally means that the adhesive force is high. For example, the adhesion of the cream to a target product such as a cookie or biscuit is high. The measured strength and tackiness results are shown in Table 4 below.

 (2) Beam forming and workability test

The formability and workability were evaluated by the following qualitative criteria along with the hardness values.

Evaluation X: The hardness (N) was less than 10003 g and was too soft, so that workability and formability were not excellent and adjustment as a sand cream was difficult.

Evaluation O: Hardness (N) of 10003 g or more to less than 10011 g and slightly soft, but workability and formability were good.

Evaluation & cir &: Hardness (N) was 10011 g or more, and workability and formability were excellent.

(3) Specific gravity (creaminess) measurement

In order to measure the creaminess, the creams of Examples 1-4 and Comparative Example 1 were filled with the same volume using a 100 ml cream specific gravity measuring container, and the weights thereof were measured. 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, and the results are shown in Table 4 below.

Evaluation items Comparative Example Example 1 Example 2 Example 3 Example 4 Hardness (g) 10014.0 10011.0 10008.0 10003.0 10001.0 Adhesion (g.s) 370.0 373.0 376.0 386.0 390.0 Beam formation ◎ ◎ ○ ○ × Cream castle ◎ ◎ ◎ ◎ ◎

As shown in Table 4, it can be seen that Examples 1 to 4 in which aluloses were added exhibited hardness equivalent to that of Comparative Example using sugar. In the range of hardness values, the workability and formability of the cream was excellent.

Test Example  2: phase temperature and Phase change energy  evaluation

The sample was sampled from 4 to 6 mg and the temperature was measured at 25 ° C. at a rate of 10 / min by DSC analysis (phase temperature measurement). The temperature was set at 210 ° C. and the phase change temperature and phase change energy The results are shown in Table 5 below.

Evaluation items Comparative Example Example 1 Example 2 Example 3 Example 4 Phase temperature (℃) 78.8 78.1 77.6 76.1 75.9 Phase change energy (J / g) 23.2 26.7 27.9 29.1 31.4

As shown in Table 5, the sand creams of Examples 1 to 4 have a lower phase transition temperature than the comparative example, indicating that the melting point is low, indicating that the cream is more usable in the mouth. In the cream compositions of Examples 1 to 4, as the amount of the alulose added increases, the phase transition temperature tends to gradually decrease. This is because the melting point of alulose itself is lower in the melting point of the saccharide than in the whitening sugar and glucose.

In addition, as shown in Table 5, the sand creams of Examples 1 to 4 have higher phase change energies than the comparative examples. Especially, the higher the allylose content, the higher the energy of the phase change is. This means that the higher the energy of the top of the cream, the higher the stability. In Examples 1 to 4, the cream showed uniform properties without oil-off phenomenon or graining even during storage. In addition, the higher the energy of the upper side of the sand cream, the higher the endothermic energy.

Test Example  3: Sensory evaluation of cream

The researchers evaluated the sensory evaluation of alulo scream and evaluated the taste preference, cool feeling, usability, softness, and sense of emotion according to the following evaluation criteria in five panelists. And the results are shown.

<Evaluation Criteria>

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)

Cream refreshing feeling: No refreshing feeling (1 point) <-> Cooling feeling very high (9 points)

Cream's feeling: Not feeling already (1 point) <-> Already feeling very high (9 points)

Evaluation items Comparative Example Example 1 Example 2 Example 3 Example 4 Taste preference 7.9 8.5 8.7 8.3 7.1 Refreshing feeling 7.2 7.6 7.9 8.1 8.2 Usability 4.3 4.8 5.1 5.6 5.9 Already feeling 1.5 1.7 1.7 2.0 2.2

As can be seen from the above Table 6, 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 It was confirmed that as the content of alululose increases consistently, it is remarkably improved.

Claims (21)

An edible oil containing an oleic acid-linoleic acid-based vegetable oil and a processed oil of a lauric acid-based vegetable oil; Saccharides including aluloses, sugars and glucose; And an emulsifier having an HLB value of 0 to 6,
Wherein the sand cream has a specific gravity of 0.95 to 1.0. The sand cream composition according to claim 1, wherein the edible oil has a solid fat content (SFC) of 20 to 50 wt% at a temperature of 20 to 25 DEG C and 0 to 5 wt% at 35 to 38 DEG C. The composition of claim 1, wherein the saccharide and emulsifier are in powder form. The composition of claim 1, wherein the sand cream has a hardness of 10,001 g to 10,010 g and a degree of tackiness of 370 to 390 g. The composition of claim 1 comprising 30 to 40 parts by weight of an edible oil based on 100 parts by weight of said sand cream composition. The composition of claim 1, wherein the blend weight ratio of oleic acid-linoleic acid vegetable oil and processed lauric acid vegetable oil is 90:10 to 50:50. The composition of claim 1, comprising 47 to 65 parts by weight of saccharides and 0.1 to 5 parts by weight of an emulsifier. The composition of claim 1, wherein the saccharide comprises from 2 to 10 parts by weight of alululose based on 100 parts by weight of the sand cream composition. The composition according to claim 1, wherein the saccharide comprises 2 to 10 parts by weight of alululose, 15 to 30 parts by weight of sugar and 30 to 40 parts by weight of glucose based on 100 parts by weight of the sand cream composition. The method of claim 1, wherein the alulose is provided in the form of a powder prepared from a mixed sugar syrup or the mixed sugar syrup, wherein the mixed sugar comprises 1 to 99.9 parts by weight of allylose, , Glucose, and oligosaccharides. &Lt; Desc / Clms Page number 13 &gt; [Claim 10] The method of claim 10, wherein the mixed sugar comprises 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 the total solid content of the mixed sugar &Lt; / RTI &gt; [Claim 11] The method according to claim 10, 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, a lysate of the strain, and an extract of the lysate or the culture Wherein the composition for allylus production comprising at least one species is a mixed sugar prepared by reacting with a fructose-containing raw material. The composition according to claim 1, wherein the oleic acid-linoleic acid-based vegetable oil is at least one selected from the group consisting of palm oil, cottonseed oil, olive oil, sunflower oil, sesame oil, okra oil and safflower oil. The composition according to claim 1, wherein the lauric acid-based vegetable oil is at least one selected from the group consisting of palm kernel oil, palm oil and coconut oil. The composition according to claim 1, wherein the processed oil is hydrogenated edible oil or processed oil by transesterification. The composition of claim 1, wherein the emulsifier is lecithin, monoglyceride, sorbitan glyceride or polyglycerin polyricinolate having a hydrophile-lipophile balance (HLB) 0-6. The pharmaceutical composition according to claim 1, further comprising at least one member selected from the group consisting of condensed milk, sodium caseinate, whole milk powder, milk, skimmed milk, concentrated milk, defatted concentrated milk, salt, flavor, spice, antioxidant, Composition. The sand cream composition according to claim 1, wherein the sand cream composition has a phase transition temperature of 75 캜 to 79 캜 and a phase energy of 23 to 80 J / g. A baked confectionery according to any one of the preceding claims, wherein the sand cream composition is adhered or filled with baked confectionery. 18. The baked confection according to claim 17, wherein the baked confection has a hardness in the range of 10001 g to 10014 g. 18. The method of claim 17, wherein the baked confectionery is a biscuit, a snack, a cookie, a macaroon, or a baked sweets.