KR20200032482A - Bitter taste improvement composition - Google Patents

Abstract

The present invention provides a sweetener composition containing indigestible maltodextrin, chicory fiber, and fructooligosaccharides as main components, and a method for manufacturing the same. According to the present invention, provided are: a sweetener composition containing, as active components, stevioside, guar gum, xylitol, and apple extract, as an additive for increasing sweetness and enhancing palatability to be taken comfortably without causing repulsion, for example, to reduce bitterness and improve an aftertaste of powdered foods, etc.; and a manufacturing method thereof.

Description

Bitter taste improving composition {omitted}

The present invention relates to a taste improving composition and a method for manufacturing the same, which contain the indigestible maltodextrin, chicory fiber, and fructooligosaccharide as main components.

The present invention relates to improving the taste of food products.

In particular, the present invention provides a composition that can be used to give a softer taste to food powder products.

The composition according to the invention is characterized by having at least one substance capable of improving and replenishing the effect of substances with different flavors.

In the dictionary sense, masking is 'shielding', which refers to the effect that one stimulus is disturbed or suppressed by another stimulus. In general, the masking effect refers to changing taste by adding a lot of seasoning to remove an unpleasant odor in the taste or the like.

Dextrin is a variety of hydrolysis products that occur in the intermediate stages from starch to maltose when hydrolyzing starch with acid, heat, and enzymes. It is used for office glue, water-based paints, confectionery combinations, and pharmaceutical excipients.

Dextrin (C6H10O5) n. It is also called Hojeong. It is a generic term for polysaccharides with a smaller molecular weight than starch.

The indigestible maltodextrin is a dry hydrolyzed corn starch, which is suitable for edible use, and is characterized by containing more than 85% of dietary fiber in the case of powder.

The water-soluble dietary fiber, when dissolved in water, combines with water to form a sol with a high viscosity, thereby suppressing the diffusion rate of food ingredients. Viscosity depends on structural changes. Dietary fiber has carboxyl groups and lactic acid groups in its constituents, so it can adsorb cations and adsorb bile acids, cholesterol, and toxic substances.

Indigestible maltodextrin is used as a dietary fiber supplement for healthy foods, to prevent sedimentation and bitterness masking of various types, to give a body feeling to beverages, to improve sagging taste of high sweeteners, to improve the sagging taste of high sweeteners, and as a substitute for some of milk fat.

Chicory fiber also contains more than 80% of dietary fiber, and dietary fiber is known to play a role in improving viscosity, tissue improvement, and texture characteristics. Dietary fiber is a polymer material of polysaccharides and polysaccharide derivatives, and has properties such as water retention, solubility, viscosity, cation exchange, and adsorption. That is, the dietary fiber has characteristics such as an ability to absorb and retain a certain amount of water, an increase in volume due to retained moisture, and swellability.

Dietary fiber refers to a treatment of indigestible polymer fiber components that are difficult to digest with human digestive enzymes, suitable for edible use. Dietary fiber raw materials include guar gum / guar gum hydrolyzate, glucomannan (konjac, konjac met), chaperone skin, indigestible maltodextrin, soybean dietary fiber, throat, wheat dietary fiber, barley dietary fiber, gum arabic, inulin / chicory extract, polydextrose , Cellulose, etc.

Fructooligosaccharides have higher sugar content than sugar, but are low-calorie. It dissolves well in water, has a refreshing sweetness and properties similar to sucrose, and is widely used in confectionery and food. Fracto-oligosaccharides are hydrolyzed by gastric acid in very small amounts, absorbed into fructose and glucose, and most of them are not digested by digestive enzymes but fermented by intestinal bacteria in the large intestine.

Stevioside is a high-sensitivity sweetener obtained by extracting and purifying sweet ingredients contained in the leaves of asteraceae, Stevia, which has a sweetness of 100 to 200 times that of sucrose. The use is added to foods as a sweetener.

It is heat-resistant, acid-resistant, non-carious, and has a salting effect and masking effect in addition to sweetness, and is used in sweets, bread, pickles, delicacies, and marine products.

Guar gum is a white-yellow powder with little odor. It is a food additive to increase the adhesiveness and viscosity of food, improve the stability of emulsification, and improve the properties and feel of food. It is used as a stabilizer, prosthetic agent, emulsifier, and thickener in food. Guar gum itself is highly viscous, but hydrolyzed to a molecule of an appropriate size using microbial enzymes has a low viscosity and is soluble in cold water and is not digested by human digestive enzymes. Guar gum aqueous solution is neutral, colorless and transparent, tasteless and odorless and can be used for any food.

Guar gum, which has a high viscosity, is widely used for food and industrial purposes. It is mainly used as a stabilizer for ice cream and as a prosthesis for desserts. In addition, soups, sauce broths, noodles, meat products, seafood products, canned foods, etc. It is also used for cake mixes, butter mixes, pickles, and dietary fiber.

Xylitol is used as a masking to add sweetness and improve the intake.

Xylitol has a sweet taste similar to sugar, and is a sugar alcoholic sweetener used in chewing gum, confectionery, pharmaceuticals, and oral hygiene. It is mainly found in plants such as birch, oak, corn, cherry, vegetable, and fruit.

Apples are used in Europe to use apples or apple sauces fried in sausages or meat dishes, to make curry, stew, or to make jelly or mousse from citrus fruits.

The present invention is to solve the bitter taste of conventional foods, etc., the present invention is to provide a method for improving and supplementing the effect of a composition that can enhance sweetness and other flavoring substances using the same have

In order to achieve the above object, the raw materials included in the composition itself, there is little or no odor, select components with a sweetening effect, conduct sample tests according to the characteristics of the maskable raw materials, and perform various experiments As a result of the study, it was possible to achieve the above object of the present invention by providing a composition for improving the taste of bitterness.

In order to achieve the above object, 45% by weight of a non-digestible maltodextrin having a function of masking bitter taste, imparting a body feeling of a drink, and improving a sagging taste of a high sweetener of a high sweetener, viscosity, tissue improvement, and improving texture characteristics Chicory fiber rich in dietary fiber is 30% by weight, soluble in water, and fructooligosaccharide with refreshing sweetness and physical properties similar to sucrose is 15% by weight, and high sensitivity sweetener is 100% to 200 times that of sucrose. 6% by weight, 2% by weight of guar gum, which increases the adhesion and viscosity of food, improves the emulsification stability, and improves the physical properties and texture of food, 1% by weight of xylitol, which adds sweetness and improves the intake, and enhances taste and aroma The apple extract is provided in a composition of 1% by weight and its manufacturing method.

According to the present invention, a composition for improving the taste of bitterness and a method for manufacturing the same are provided, and among masking raw materials such as various natural and artificial sweeteners, for example, to reduce the aesthetics such as bitterness such as food, a softer taste in food powder products It provides a composition that can be used to give.

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According to one preferred embodiment of the present invention, a taste improving composition containing an indigestible maltodextrin, chicory fiber, fructooligosaccharide, stevioside, guar gum, xylitol and apple extract is provided.

According to a preferred embodiment of the present invention, the composition of the taste improving composition according to the present invention is 45% by weight of indigestible maltodextrin, 30% by weight of chicory fiber, 15% by weight of fructooligosaccharide, 6% by weight of stevioside, guar gum 2 Characterized in that it contains 1% by weight, 1% by weight of xylitol and 1% by weight of apple extract.

Each of the components of the indigestible maltodextrin, chicory fiber, fructooligosaccharide, stevioside, guar gum, xylitol, and apple extract is within the above range, thereby reducing the aesthetics of bitter taste of range foods and the like and improving the soft taste. . This is the result of synthesizing sensory tests for a large number of subjects.

As an example, the composition ratio corresponds to a range in which at least 95% of the subjects feel favorable sweetness above average.

According to another preferred aspect of the present invention, as a method for producing the sweetener composition of the present invention,

Consisting of mixing 45% by weight of indigestible maltodextrin, 30% by weight of chicory fiber, 15% by weight of fructooligosaccharide, 6% by weight of stevioside, 2% by weight of guar gum, 1% by weight of xylitol and 1% by weight of apple extract A method of making a taste improving composition characterized by the above is provided

In addition, according to another preferred aspect of the present invention, in the method of applying the taste improving composition prepared by the above-described method of the present invention to food, after mixing 95 g of food powder, 5 g of the prepared taste improving composition is added. And, a method of applying a taste improving composition comprising 100 g of the finished food mixture powder is provided.

According to another preferred aspect of the present invention, there is provided a use for improving taste, which comprises as a main component indigestible maltodextrin, chicory fiber, and fructooligosaccharide. According to the above embodiment, the ratio of indigestible maltodextrin, chicory fiber, and fructooligosaccharide is preferably 3: 2: 1.

The raw materials used in this product, indigestible maltodextrin, chicory fiber, fructooligosaccharide, stevioside, guar gum, xylitol and apple extract, do not increase blood sugar levels in the body and are the most problematic to increase sweetness with low insulin-dependent ingredients. It is a raw material that does not cause diabetes or obesity.

Causes of use of each material

Indigestible maltodextrin: It is a major raw material for improving bitterness masking, giving a body feeling to beverages, and improving sagging taste of high sweeteners.

Chicory fiber: It is a raw material that improves the viscosity, texture, and texture.

Fructooligosaccharide: It is a raw material that dissolves well in water and has a refreshing sweetness and properties similar to sucrose.

Stevioside: High sweetness sweetener with sweetness of 100 ~ 200 times sucrose.

Guar gum: Increases adhesiveness and viscosity of food, improves emulsion stability, and improves food properties and touch.

Xylitol: Adds sweetness and improves the intake.

Apple extract: A raw material that enhances taste and aroma

Specifically, indigestible maltodextrin is a major raw material for improving bitterness masking, giving a body feeling to beverages, and improving the sagging taste of high sweeteners of high sweeteners, and chicory fiber is a raw material for improving viscosity, texture improvement, texture characteristics, and fructooligosaccharide Silver is a raw material that dissolves well in water and has a refreshing sweetness and properties similar to sucrose. Stevioside is a high-sensitivity sweetener that gives sweetness with a sweetness of 100 to 200 times that of sucrose, increases the adhesiveness and viscosity of guar black foods, and emulsification stability. To improve the physical properties and feel of food, xylitol adds sweetness and improves the intake, and apple extract is a raw material that improves taste and aroma.

According to a preferred aspect of the present invention, a method for preparing a composition for improving bitterness such as food is provided.

According to another preferred aspect of the present invention, as a method for producing the sweetener composition of the present invention,

A process consisting of mixing 45% by weight of indigestible maltodextrin, 30% by weight of chicory fiber, 15% by weight of fructooligosaccharide, 6% by weight of stevioside, 2% by weight of guar gum, 1% by weight of xylitol and 1% by weight of apple extract Is manufactured by,

It is used as a method of packaging by putting it together when mixing foods.

Therefore, a preferred method of applying the taste improving composition to foods according to the present invention is to use the taste improving composition according to the present invention within 5% of the mixture.

When preparing food, etc., after mixing 95 g of food powder, 5 g of the prepared taste improving composition is added, and it is preferable to use a taste improving composition comprising 100 g of the finished food mixed powder.

[Example]

Confirmation of the bitter taste reduction effect of the composition containing indigestible maltodextrin, chicory fiber, fructooligosaccharide, stevioside, guar gum, xylitol and apple extract

50 g of the taste improving composition according to the present invention was prepared using the following amounts of raw materials:

Indigestible maltodextrin: 22.5 g

Chicory fiber: 15g

Fructooligosaccharide: 7.5 g

Stevioside: 3g

Guar gum: 1 g

Xylitol: 0.5 g

Apple extract: 0.5g

The taste improving composition prepared by the above method was applied to food powder.

First, after weighing or mixing 950 g of green tea powder showing a bitter taste, 50 g of the prepared taste improving composition was added, mixed in units of 1,000 g of the finished food mixed powder, and the bitter taste degree of the prepared mixture was checked. As a control, 1,000 g of green tea powder alone and 50 g of maltodextrin powder, which was used to alleviate the bitter taste, were used instead of the alternative composition, and the bitter taste and overall preferences are shown in Table 1. Thirty panels were examined for bitterness and preference, and the criterion was set to give a score closer to 9 points as the bitterness was stronger, and a score closer to 9 points as the overall preference was better.

Table 1

As a result, when the composition for improving the bitter taste prepared in Example 1 was mixed with green tea powder, the bitter taste of green tea powder higher than that of the previously used maltodextrin was improved, and overall preference was also slightly higher than that of maltodextrin, green tea powder alone. It showed a significantly higher preference than the used case. When the average value of each sample evaluation of 30 panelists was seen, the bitter taste improvement and overall preference were higher than those of the maltodextrin-applied sample, and significance was recognized at the 95% level.

From the results of Table 1, it was found that the alternative composition of the present invention can be used to reduce the bitter taste of green tea powder by replacing maltodextrin that was previously used.

Example 2

Confirmation of the bitter taste reduction effect of the composition containing indigestible maltodextrin, chicory fiber, fructooligosaccharide, stevioside, guar gum, xylitol and apple extract

50 g of the taste improving composition according to the present invention was prepared using the following amounts of raw materials:

Indigestible maltodextrin: 22.5 g

Chicory fiber: 15g

Fructooligosaccharide: 7.5 g

Stevioside: 3g

Guar gum: 1 g

Xylitol: 0.5 g

Apple extract: 0.5g

The taste improving composition prepared by the above method was applied to food powder.

First, after weighing or mixing 950 g of aloe powder showing a bitter taste, 50 g of the prepared taste improving composition was added, and the finished food mixture powder was mixed in units of 1,000 g, and the bitter taste degree of the prepared mixture was checked. As a control group, 1,000 g of aloe powder alone and 50 g of maltodextrin powder, which were used to alleviate the bitter taste, were used instead of the alternative composition, and Table 1 shows the bitter taste and overall preference. Thirty panels were examined for bitterness and preference, and the criterion was set to give a score closer to 9 points as the bitterness was stronger, and a score closer to 9 points as the overall preference was better.

Table 2

As a result, when the composition for improving the bitter taste prepared in Example 2 was mixed with the aloe powder, the bitter taste of the aloe powder higher than the previously used maltodextrin was improved, and the overall preference was also slightly higher than that of the maltodextrin, and the aloe powder alone It showed a significantly higher preference than the used case. When the average value of each sample evaluation of 30 panelists was seen, the bitter taste improvement and overall preference were higher than those of the maltodextrin-applied sample, and significance was recognized at the 95% level.

From the results in Table 2, it was found that the alternative composition of the present invention can be used to reduce the bitter taste of the aloe powder by replacing the maltodextrin previously used.

The taste improving composition prepared according to the present invention is an additive for reducing the aesthetics of bitter taste and making the food powder product more tender, without affecting the functions of foods, among other masking raw materials such as various natural and artificial sweeteners. It is expected to have an area of application as a product, and accordingly, it may be an opportunity to improve the commerciality of foods that require masking.

Claims (3)

Characterized in that it contains 45% by weight of indigestible maltodextrin, 30% by weight of chicory fiber, 15% by weight of fructooligosaccharide, 6% by weight of stevioside, 2% by weight of guar gum, 1% by weight of xylitol and 1% by weight of apple extract Taste improvement composition. Characterized in that it contains 45% by weight of indigestible maltodextrin, 30% by weight of chicory fiber, 15% by weight of fructooligosaccharide, 6% by weight of stevioside, 2% by weight of guar gum, 1% by weight of xylitol and 1% by weight of apple extract A composition for improving the taste of bitterness such as food. The composition for improving bitter taste of foods and the like according to claim 2, characterized in that it contains in a weight ratio of indigestible maltodextrin, chicory fiber, and fructooligosaccharide 3: 2: 1.

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