KR20180047920A - Sand cream for non-fermentative bakeries and method of preparing the same - Google Patents

Abstract

The present invention relates to a composition for producing a cream filling for non-fermentative bakeries containing allulose, and a method of preparing the same, a cream filling produced by using the composition, a method for preparing the composition, and non-fermentative bakeries using the cream filling. The cream filling for non-fermentative bakeries according to the present invention is excellent in shape forming ability of emulsion stability and can be applied to various foods.

Description

[0001] The present invention relates to a sand cream for non-fermented bakery products and a method for preparing the same,

The present invention relates to a composition for preparing a sand cream for non-combative confectionery containing alulose, a sand cream prepared using the composition, and a method for producing the same. And a non-combative confectionery to which the sand cream is applied. The non-combinable bakery sand cream according to the present invention is excellent in stability of emulsion stability and formability, and is thus applied to foods, thereby enhancing the microbial stability and improving the quality of the cream.

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 thus has a high calorie and low fluidity, .

An example of the present invention is to provide a composition for preparing a non-combinable bakery sand cream having excellent workability and creaminess, and a non-combative bakery cream using the same.

Another object of the present invention is to provide a composition for preparing a non-combinable bakery sand cream having excellent emulsification stability, formability and usability, and a sand cream for non-aseptic bakery using the same.

It is a further object of the present invention to provide a non-aseptic confectionery product to which said sand cream is applied.

The present invention relates to a composition for the production of a non-combinable confectionery sand cream containing alulose, a non-asymptotic confectionery sand cream prepared using the composition, and a method for producing the same. And a non-aseptic confectionery product to which the sand cream is applied.

In an embodiment of the present invention, there is provided an edible oil for processing oleic acid-linoleic acid-based vegetable oil and lauric acid-based vegetable oil, a saccharide containing oligosaccharide of DP3 or higher and oligosaccharide, an emulsifier having an HLB value of 0 to 6, There is provided a sand cream composition for a non-combinable confectionery comprising water.

40 to 60 parts by weight of edible oil, 30 to 55 parts by weight of sugar, 0.05 to 5 parts by weight of emulsifier and 2 to 6 parts by weight of water based on 100 parts by weight of the above sand cream composition.

The composition may be subjected to a creaming treatment to produce a sand cream, which may be applied to a variety of non-combative foods. To a non-aseptic confectionery product to which a sand cream for non-combative confectionery according to an embodiment of the present invention is applied.

Compared with conventional cream compositions, it has lower hardness and tackiness, smoother texture, improved visibility of the cream, and is not left in the mouth when evaluating flavor, resulting in a refreshing and refreshing effect.

As used herein, the term "non-binding " includes non-fermented confectionery, such as cakes, pies, and pastries.

As used herein, the term "cake" is a baked dough made from flour, sugar, eggs, baking powder, butter, etc., which is made of a basic material, and is manufactured without using a fermentation process using a swelling agent.

The pie according to the present invention includes, for example, pie types such as french pie, fresh berry, and choco pie, which are commercially available.

The term "pastry" as used herein means that a layer of discontinuous fat can be formed between the layers of wheat flour by folding several layers in a state in which the oil is sandwiched between dough-center doughs, Is a layered baked confectionery having a structure capable of breaking down into several layers and eating a crunchy texture when eaten with a flaky pie. The types of pastries include shortcrust pastry, flaky pastry, puff pasty, and phyllo pastry, and the like.

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

The composition for preparing a cream according to the present invention may further comprise 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 allylose and DP3 or higher oligosaccharides; 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 properties of the sand cream for non-combina- tive confectionery according to the present invention may vary depending on the kind and characteristics of the non-combi- nation of the non-combi- nation of the non-combi- nation of the present invention. For example, the sand cream according to the present invention has a hardness of 1500 to 2000 g, preferably 1700 to 1800 g, and a specific gravity of 0.75 to 0.82, preferably 0.78 to 0.8, as measured by a texture analyzer. The properties of the sand cream for the non-combina- tion-based confectionery according to the present invention may vary depending on the kind of the object to be applied, for example, the kind and characteristics of the non-combi- nation preparation.

The edible oil which can be applied to the non-combinable bakery sand cream of the present invention may be at least one edible oil selected from the group consisting of oleic acid-linoleic acid-based vegetable oil and processed oil of lauric acid-based vegetable oil. The above-mentioned vegetable oil and processed oil can be selected in consideration of the improvement in usability during maintenance and consumption of the cream when the sand cream obtained by the creaming treatment is used in non-fungicide preparations and the like.

The amount of the edible oil contained in the cream composition according to the present invention may be in the range of 40 to 56 parts by weight based on 100 parts by weight of the cream composition, and the cream properties such as workability, creaminess, shelf stability and emulsion stability are secured To the appropriate range.

The edible oil may be produced directly by mixing the oil, processed by margarine, shortening or the like. For example, margarine is manufactured by a general emulsification method, and shortening is manufactured by a combinatorial method through rapid cooling, but is not limited thereto. The emulsifier may be added separately or in the form added to the margarine or shortening.

In one embodiment of the present invention, the edible oil has good texture, foamability, and ease of use, and can be provided as a shortening or margarine-shaped processed product, and can be preferably a shortening. When shortening consisting of only oil phase is used in the cream, the oil is less usable and easily becomes like oil. Therefore, in order to improve the solubility in the mouth of the cream, use of alulose as the saccharide component in the cream can increase the usability and improve the solubility.

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 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, Hardening oil, palm kernel hardening oil, and the like.

The ester-exchanged oil is not particularly limited and may be any of the non-selective ester exchange and the selective ester exchange. The ester-exchange oil may be any one of chemical ester exchange and enzymatic ester exchange. The method is also possible.

The edible oil which can be used in the present invention may be at least one selected from the group consisting of the processed oil of lauric acid based vegetable oil and the processed oil may be at least one selected from the group consisting of hardening oil, And preferably may be unique to the curing oil and / or ester exchange. Curing oils of lauric acid-based vegetable oils include coconut oil and palm kernel oil, and transesterified oils include palmsteen ester oil and coconut oil.

Examples of the edible oil to be included in the present invention may include oleic acid-linoleic acid-based vegetable oil, vegetable oil of lauric acid-based vegetable oil, and transesterified oil. Specifically, oleic acid- 20 to 35% by weight of a linoleic acid based vegetable oil, 40 to 50% by weight of a hardened oil of a lauric acid based vegetable oil, and 20 to 30% by weight of an ester exchange oil

The composition for preparing a sand cream for non-combative preparations according to the present invention comprises saccharides containing aluloses together with edible fats.

The alululose content in the cream composition according to the present invention may be in the range of 2 to 15 parts by weight, for example 5 to 10 parts by weight, based on 100 parts by weight of the composition for preparing a cream, It can be adjusted to an appropriate range for improving workability, giving a refreshing feeling, and ensuring adequate cream property without decreasing the influence on the physical properties.

The cream composition of the present invention is a cream composition which contains at least one saccharide selected from the group consisting of sugar, fructose, and glucose in the form of an allyl substituent, does not contain these saccharides, or part of the saccharides is replaced with allylose Some of the sugars may be used as a synuclein and some of the saccharides may be included in the sugar, fructose, or glucose. The added sugar and the one or more sugars comprising fructose may be about 2 to 10 parts by weight based on 100 parts by weight of the total solid content of the cream composition.

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 preparing a cream having increased stability due to microbial growth by decreasing the content thereof, and a sand cream for non-aseptic confectionery can be provided.

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 at least one saccharide comprising a further added sugar fructose and glucose may be about 55 to 65 parts by weight based on 100 parts by weight of the total solids content of the 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.

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 the present invention, the oligosaccharide performs the function of improving the formation of the cream in addition to the above functionality.

The oligosaccharide may be contained in an amount of 30 to 40 parts by weight based on 100 parts by weight of the cream composition.

Oligosaccharides applicable to the present invention include fructo-oligosaccharide (FOS), maltooligosaccharide, isomalto-oligosaccharide (IMO), galacto-oligosaccharide (GOS), xylo- oligosaccharide (XOS), chito-oligosaccharide, cello-oligosaccharide, and soy oligosaccharide. Preferably, the oligosaccharide may be a malto oligosaccharide.

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 selected from the group consisting of emulsifiers having a hydrophile-lipophile balance (HLB) value of 0 to 6 as a hydrophobic emulsifier. Examples of specific emulsifiers may be lecithin, monoglycerin fatty acid esters, sorbitan fatty acid esters and polyglycerin polyricinolates as HLB 6 or lower emulsifiers, which are fatty acids having 10 to 18 carbon atoms, preferably 16 to 18 carbon atoms Of fatty acids.

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 0.05 to 5 parts by weight, preferably 0.05 to 2 parts by weight, based on 100 parts by weight of the composition for preparing a whole sand cream.

In addition to edible fats, sugars and emulsifiers, the cream compositions according to the present invention may further comprise one or more additives selected from the group consisting of emulsifying stabilizers, thickening stabilizers, acidity controlling agents, milk proteins, antioxidants, starch, salt, antimicrobial agents, flavorings and alcohols And at least one selected from the group consisting of 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 emulsifying 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 to adjust the acidity of the cream composition. A known acidity adjuster may be used and 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, there is provided a composition for preparing a sand cream for non-aseptic confectionery, and a method for producing a sand cream using the same.

The cream composition according to the present invention can be prepared in various emulsion forms, for example, according to the emulsion form of the cream, it can be prepared according to general emulsification method, reversed phase emulsification method and double emulsification method, It is not intended.

The water content of the composition for preparing a cream according to the present invention may be 2 to 6 parts by weight, preferably 3 to 4 parts by weight, based on 100 parts by weight of the whole composition of the cream. The composition for preparing a sand cream according to the present invention is a moisturizing cream containing oil and water, and the moisturizing cream may be of any O / W type, W / O type, or complex emulsification type.

A method for producing a sand cream according to the present invention, an edible oil and an emulsifier to prepare an oil composition, and dissolving the saccharide or the like in water to prepare an aqueous composition.

An example of the present invention relates to a non-asymptotic bakery product to which a sand cream for non-asymptotic bakery products prepared by general emulsification of the composition for preparing a sand cream is applied.

Non-fibrillating preparations according to the present invention include, for example, cakes, pies and pastries. Examples of such pastries include shortcrust pastry, flaky pastry, puff pasty, and phyllo pastry. The pie includes, for example, pie types such as french pie, fresh berry, and chocolate pie sold under the trade name.

The sand cream for non-combinable confectionery 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, For example, a sand cream having specific gravity, creaminess, hardness and the like. The hardness of the non-subjecting preparations to be applied may be 3,000 to 4,000 g.

The present invention relates to a composition for the preparation of a non-combinable bakery sand cream containing alulose, a non-asymptotic baking cream prepared by using the composition, and a method for producing the same. And a food to which the sand cream for non-fructose confectionery is applied. The sand cream for non-combative confectionery according to the present invention is excellent in shelf stability, emulsification stability 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. Non-asymptotic For bakery Sand  Manufacture of cream

The ingredients and the contents shown in Table 1 below were used to prepare a non-combinable bakery sand cream. Specifically, sugar, maltooligosaccharide, and water were weighed in the amounts shown in Table 1, metered into a bowl for Kichen Aid, and the mixture was stirred at 95 ° C for 3 minutes to prepare a sugar composition. The sugar composition was cooled in a 22 ° C. incubator .

Shortening, alcohol and mazuang were weighed into the cooled sugar solution mixture, mixed at 60 RPM for 30 seconds, subjected to cream formation at 120 RPM for 300 seconds, and then aged at 20 캜 for 24 hours to obtain a non- A sand cream was prepared.

The edible oil and the emulsifier contain 28.5% by weight of palm oil, 30.0% by weight of palm kernel oil, 16.0% by weight of palm kernel oil, and esterified oil (mixing ratio of coconut ester oil and palmsteen ester oil) of 50: 25), and 0.5 wt% of an emulsifier (a mixture of soybean lecithin of HLB 3 and monoglycerin stearic acid ester of HLB 4.3 in a weight ratio of 40 to 60). The emulsifier content is 0.25% by weight based on the composition of Table 1 when it is expressed as 100 parts by weight of whole cream. The alulose powder used in Production Example 1 was used.

Ingredients of alcohol and white wine (trade name: Majuang) were added for taste and flavor, and maltooligosaccharide was added to improve creaminess of the cream.

Component (% by weight) Comparative Example 1 Example 1 Example 2 shortening 49.18% 49.18% 49.18% Sugar 7.38% 3.69% 0 Alulose powder - 3.69% 7.38% Maltooligosaccharide 36.88% 36.88% 36.88% spirits 2.41% 2.41% 2.41% White wine 0.46% 0.46% 0.46% water 3.69% 3.69% 3.69 Sum 100% 100% 100%

Example  2. Non-binding For bakery Sand  Cream manufacturing

Sand cream was prepared in substantially the same composition and method as in Example 1 except that instead of sugar 3.43 wt% and alurine powder 3.43 wt% used in Example 1, only 6.8 wt% To prepare a sand cream for non-aseptic bakery products.

Comparative Example  One. Non-binding For bakery Sand  Cream manufacturing

Sand cream was prepared in substantially the same composition and method as in Example 1 except that instead of using 3.45 wt% of sugar and 3.43 wt% of alulose powder used in Example 1, only 6.87 wt% of sugar To prepare a sand cream for nonfakeable confectionery.

Example  3. Analysis of solid fat content of edible oil

As the sorting used in Example 1, specifically, the edible oil and the emulsifier contained 28.5% by weight of palm oil, 30.0% by weight of palm kernel oil, 16.0% by weight of palm kernel oil, and esterified oil 25.0% by weight of a mixture of stearic esterified oils mixed at a weight ratio of 50:50), and 0.5% by weight of an emulsifier (a mixture of soybean lecithin of HLB 3 and monoglycerin stearic acid ester of HLB 4.3 at a weight ratio of 40 to 60) The solid fat content of each sorting temperature was analyzed by AOCS Official Method Cd 16-b-93 method.

The analysis showed that the solid fat content was 52.4 wt% at 20 캜, 31.7 wt% at 25 캜, 16.0 wt% at 30 캜, 10.1 wt% at 35 캜, and 3.7 wt% at 40 캜. In general, about 30 ~ 60% of solid fat content is appropriate at 20 ~ 25 ℃, which is the circulating temperature condition of the product, and it is possible to maintain the formability, specific gravity, hardness and stickiness of the sand cream in this range. At 35 ℃, the solid fat content is lower than normal circulation temperature, so it can be easily melted in the mouth at the time of ingesting the sand cream to provide soft texture and excellent sensory properties.

Test Example  1. Viscosity measurement

In the production steps of the non-asymptotic confectionery sand cream prepared in Examples 1 and 2 and Comparative Example 1, a viscosity analysis was conducted at 10 rpm for 10 seconds using a no.3 spindle at a temperature of 25 DEG C Unit: CP).

The measured viscosity (cp) of the composition of the comparative example was 750 cp, that of the composition of Example 1 was 690 cp, and that of the composition of Example 2 was 570 cp. It was confirmed that the viscosity of the mixture before the creaming was lowered when the content of alululose was higher when the non - This means that the lower the viscosity, the greater the suitability of the work.

Test Example  2. Specific gravity of cream ( 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 creaminess and specific gravity of the cream were measured by the following formula, and the results are shown in Table 2 below.

Properties Comparative Example Example 1 Example 2 Creaming value
(importance) 0.830558 0.797258 0.788443 Hardness (g) 2116.2 1868.8 1702.4

As shown in Table 2, it was confirmed that the cream characteristics of the nonfibrillating cream for confectionery had a lower value as the content of alulose was higher. That is, the lower the above value, the better the creaminess, so that the higher the content of alulose, the better the creaminess and the higher the process efficiency.

The low creaminess means that the cream is better formed, the softness and the usability are better, and the better the creaminess, the greater the content of the bubbles as shown in the drawing. In the case of containing aluloses, Is improved, and it is soft and improved in usability.

Test Example  3. Measure hardness and tackiness of cream

The cream formed in Examples 1 and 2 and Comparative Example 1 was filled in a Petri dish using a spatulaer and hardness and tackiness were measured through a texture analyzer (TA-XT2i, Stable micro systems, England). The analysis conditions of the texture analyzer are shown in Table 3 below.

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

Specifically, 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. The measured hardness results are shown in Table 2 above.

As can be seen from the above Table 2, it was confirmed that the hardness of the cream prepared in Examples 1 and 2 using alulose was weaker than that of Comparative Example 1 in which no alulose was used, It means that there is an effect to taste.

Test Example  4. Sensory Evaluation

The cream prepared in Examples 1 and 2 and Comparative Example 1 were subjected to five evaluation items of sweetness, refreshing feeling, preference, softness and hardness for 10 male and female panelists of 40 to 50 adult men professionally trained for sensory evaluation The results are shown in Table 4. < tb > < TABLE >

[Evaluation standard]

Creamy sweetness: very low in sweetness (1 point) <-> very sweet (5 points)

(1 point) <-> Cool feeling very high (5 points)

Preference of cream: Very low (1 point) <-> Very high (5 points)

Softness of the cream: softness (1 point) <-> roughness (5 points)

Hardness of cream: Less hardness (1 point) <-> Hardness (5 points)

Evaluation items Comparative Example 1 Example 1 Example 2 sweetness 3 3.1 3.4 Refreshing feeling 1.6 2.6 3.7 Taste preference 3.2 3.4 4.1 Softness 3.1 2.4 2.1 Hardness 3.7 3.5 2.9

As shown in Table 4, the sensation of cooling of the sugar-only group used in Comparative Example 1 was inferior, the cream had a rough taste and a high hardness, and the mixture of aluloses and sugars in Example 1 had moderate properties of using sugar or aluloses alone As shown in Fig. In addition, it was confirmed that the group of alulose alone in Example 2 showed an increase in softness and refreshing sensation.

As a result of the above sensory evaluation, it was found that, when preparing a sand cream for non-fructose bakery products, the sugar is replaced with alulose powder partially or wholly, thereby improving the workability by increasing the stickiness of the cream and reducing the hardness and texture of the cream, It is possible to obtain the effect of improving the smoothness and softness of the cream surface and improving the sensory properties of the cream by imparting a fruit flavor.

Claims (21)

An edible oil containing oleic acid-linoleic acid-based vegetable oil and a processed oil of lauric acid-based vegetable oil, a saccharide containing oligosaccharides of DP3 or higher and allylose, an emulsifier having an HLB value of 0 to 6 and water A sand cream composition for nonfakeable bakery products. The sand cream composition according to claim 1, wherein the specific gravity of the sand cream is 0.75 to 0.82. The composition of claim 1, wherein the sand cream has a hardness of 1,500 g to 2,000 g. The composition according to claim 1, comprising 40 to 60 parts by weight of edible oil, 30 to 55 parts by weight of sugar, 0.05 to 5 parts by weight of emulsifier and 2 to 6 parts by weight of water based on 100 parts by weight of the sand cream composition. . The composition according to claim 1, wherein the saccharide further comprises at least one member selected from the group consisting of sugar, fructose, and glucose. The composition of claim 1, wherein the saccharide comprises from 2 to 15 parts by weight of allylus based on 100 parts by weight of the sand cream composition. The composition of claim 1, wherein the saccharide comprises 15 to 53 parts by weight of oligosaccharide based on 100 parts by weight of the sand cream composition. The composition according to claim 1, wherein the oligosaccharide is at least one selected from the group consisting of maltooligosaccharide, galactooligosaccharide, isomaltooligosaccharide, fructooligosaccharide and soy oligosaccharide. 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 11] The method according to claim 9, 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 9, 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 a hydrogenated hydrogenated or transesterified oil. The composition of claim 1, wherein the edible oil comprises palm oil, palm kernel oil, coconut oil, coconut oil, and palmsteen esterifying oil. The composition of claim 1, wherein the emulsifier is an emulsifier having a hydrophile-lipophile balance (HLB) of 0 to 6, wherein the emulsifier is lecithin, a monoglycerin fatty acid ester, a sorbitan fatty acid ester or a polyglycerin polyrisinolate. The milk according to claim 1, which is at least one selected from the group consisting of alcohol, alcohol, wine, condensed milk, sodium caseinate, milk powder, milk, skimmed milk, concentrated milk, defatted concentrated milk, salt, flavoring, spices, &Lt; / RTI &gt; 19. A non-ash-containing bakery product to which a sand cream composition according to any one of claims 1 to 17 is adhered or filled. 19. The non-aseptic bakery product according to claim 18, wherein the non-fibrillating preparations are at least one selected from the group consisting of cake, pie, and pastry. 19. The non-combative bakery product according to claim 18, wherein the non-derivatizing product has a hardness in the range of 3,000 g to 4,000 g. 20. The method of claim 19, wherein the pastry is at least one selected from the group consisting of shortcrust pastry, flaky pastry, puff pasty, and phyllo pastry. Hyosung Confectionery.