TW201922110A - A spread composition comprising allulose and use thereof - Google Patents

Abstract

The present disclosure relates to a composition for preparing a spread comprising allulose and vegetable oil and fat; a spread comprising the spread; a method for preparing a spread comprising mixing allulose and vegetable oil and fat, followed by pulverization of the mixture; and a method for inhibiting the hardening of a spread comprising mixing allulose and vegetable oil and fat and followed by pulverization of the mixture. The composition for preparing a spread of the present disclosure comprises allulose (i.e., a natural sweetener) and is thereby provided with excellent characteristics of improving spreadability, inhibiting hardening, etc.

Description

   Sponge composition including ptoseose and use thereof   

The present disclosure relates to a composition for preparing a matcha, which contains axulose, vegetable oil and fat; a matcha containing the composition; and a method for preparing a matcha, which comprises mixing aloxone Sugar and vegetable oils and fats, followed by pulverization of the mixture; a method for improving the spreadability of a spread; and a method for suppressing the hardening of the spread.

Roughly speaking, a matcha refers to a food that can be applied to bread, white bread, bagels, biscuits, and the like. Recently, in South Korea, with the improvement of the country's income and changes in eating habits, more and more people tend to choose convenience foods (such as bread) as simple breakfast. Various miso are currently sold on the market because they can be used to ingest convenient foods by not only compensating for the lack of nutrients, but also improving the taste.

The spread usually contains a solidified vegetable oil (solid fat), which hardens at room temperature. Therefore, when the spread is spread on bread, the spreadability is not good, which makes the convenience worse. In order to solve the problem of the existing spread, there have been attempts to control the properties of the spread by using liquid oil and fat, adding emulsifiers, and the like. Korean Patent Application Publication No. 10-1989-0009299 discloses the addition of vegetable oils and fats and emulsifiers to prepare a spread. However, because emulsifiers are considered to be harmful to the health of consumers, the food industry is working to develop methods that can minimize the use of these emulsifiers.

In order to solve the foregoing problems, the inventors of the present disclosure have worked hard to find out that the paste prepared by using a composition for preparing a paste (containing an effective amount of allosexose) has improved spreadability and can prevent hardening , Which can reduce the content of emulsifier, thus completing the present disclosure.

     [technical problem]     

It is an object of the present disclosure to provide a composition for preparing a spread, which contains alloxulose and vegetable oil and fat.

Another object of the present disclosure is to provide a spread containing a composition for preparing a spread.

Yet another object of the present disclosure is to provide a method for preparing a spread, which comprises mixing psicose with vegetable oil and fat, followed by pulverizing the mixture.

Yet another object of the present disclosure is to provide a method for improving the spreadability of a spread, which comprises mixing allosexose with vegetable oil and fat, followed by pulverizing the mixture.

Yet another object of the present disclosure is to provide a method for inhibiting the hardening of a spread, which comprises mixing psicose with vegetable oil and fat, followed by pulverizing the mixture.

The composition for preparing a spread according to the present disclosure contains alloxulose (ie, a natural sweetener), and is therefore provided with excellent characteristics such as improvement of spreadability, suppression of hardening, and the like.

Figure 1 shows a line graph illustrating the correlation results of TA measurement values, which indicate the degree of spreadability according to the application rate of psicose.

Figure 2 shows a line graph illustrating the correlation results of TA measurement values, which indicate the degree of spreadability according to the content of the emulsifier.

    [Best mode]    

This disclosure is described in detail below. At the same time, the individual descriptions and specific examples disclosed in this disclosure can also be applied to other descriptions and specific examples. In other words, all combinations of the various elements disclosed in this disclosure fall within the scope of the present invention. Furthermore, the scope of the present invention is not limited by the following specific description.

In order to achieve the above object, one aspect of the present disclosure provides a composition for preparing a spread containing alloxulose, vegetable oil and fat. The composition for preparing a spread according to the present disclosure is characterized in that all or a part of the sucrose (sugar) is substituted with psicose.

In a specific example of the present disclosure, the spread is prepared as a chocolate spread, in which the phloxose is added in an amount equivalent to the amount of sucrose, and the resulting spread has an excellent effect in improving the spreadability of the spread, And can prevent spreads from hardening.

As used herein, the term "sauce" collectively refers to foods that can be applied to bread, white bread, bagels, biscuits, and the like for consumption (e.g., jam, cream, milk marlin, marmite, vitamins, etc.). Vegemite, cheese, etc.). Generally speaking, spreads are composed of sucrose, milk powder, edible oil and fat, and additives (emulsifiers, preservatives, etc.). In particular, the spread may be a chocolate spread in which cocoa powder is additionally added. However, there are no special restrictions on the spread. Instead, it can be any spread that additionally contains green tea powder, black tea powder, biscuit crumbs, glutinous rice flour, soybean flour, red beans, chestnuts, or sweet potatoes, and can be spread on bread, white Food forms on bread, bagels, biscuits, etc. can be included in the scope of this disclosure.

Edible oils and fats refer to the fats (including crushed parts) contained in plants or raw milk derived from animals or plants, which are prepared and processed into edible oils, and can be divided into vegetable oils and fats according to their raw materials, And animal oils and fats. Specific examples of vegetable oils and fats may include soybean oil, corn oil, rapeseed oil, rice bran oil, sesame oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil, coconut oil, mixed oil, and the like , But vegetable oils and fats are not limited by this.

Vegetable oils and fats may be appropriately contained in the composition for preparing a spread, and specifically, the content is 10 to 55 parts by weight and 15 to 55 parts by weight based on 100 parts by weight of the total weight of the composition. 20 to 55 parts by weight, 20 to 50 parts by weight, 20 to 45 parts by weight, 25 to 55 parts by weight, 25 to 50 parts by weight, 25 to 45 parts by weight, 30 to 55 parts by weight, 30 to 50 parts by weight, 30 To 45 parts by weight, 35 to 50 parts by weight, or 35 to 45 parts by weight, but the contents of vegetable oil and fat are not limited thereto.

In the present disclosure, ptoseose is a type of sucrose having a chemical formula of C ₆ H ₁₂ O ₆ and a molecular weight of 180.16. It is known to exist in small amounts in figs, grapes, and the like, and is also called pseudoicose. D-psicose is a concept that includes both D-psicose and L-psicose, and can be purchased and used, or can be prepared by chemical or microbiological methods. Lactulose, but not limited to this. The psicose can be in solid, powder, or liquid form, and is particularly in the form of the psicose, but the psicose form is not limited thereto. In addition, psicose can have a purity of at least 90% (based on dry solids, containing at least 90% by weight of psicose), at least 95% purity, at least 98% purity, or 98% to 99.5 % Purity.

Doseose can be encompassed in the form of mixed sucrose with sugars other than Doseose. In particular, the ptoseose may be one selected from sugars selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and high-intensity sweeteners. One or more mixed sucrose forms, but psicose is not limited by this. Finally, additional ingredients other than allosene in the form of powder, liquid, or mixed sucrose may be further included in the spread composition of the present disclosure, as long as these ingredients can be included in an appropriate amount.

Alloxulose may be included in an appropriate amount in a composition for preparing a spread, and specifically, based on 100 parts by weight of the total weight of the composition, the content is 0.1 to 60 parts by weight, and 0.1 to 50 parts by weight 0.1 to 40 parts by weight, 0.2 to 60 parts by weight, 0.2 to 50 parts by weight, 0.2 to 40 parts by weight, 1 to 60 parts by weight, 1 to 50 parts by weight, 1 to 40 parts by weight, 5 to 40 parts by weight, 5 To 30 parts by weight, 10 to 40 parts by weight, 10 to 30 parts by weight, 13 to 40 parts by weight, 13 to 30 parts by weight, 13 to 20 parts by weight, or 13 to 17 parts by weight, but the content of psicose is not Limited by this.

The weight ratio of allosexose to vegetable oil and fat can be 1: 1 to 1:10, 1: 1 to 1: 7, 1: 1 to 1: 6, 1: 1 to 1: 5, 1: 1.5 to 1: 6, 1: 1.5 to 1: 5, 1: 2 to 1: 6, 1: 2 to 1: 5, 1: 2 to 1: 4, 1: 2.5 to 1: 5, 1: 1.2 to 1: 3.5, or 1: 3, but its weight ratio is not limited by this.

The composition for preparing a spread according to the present disclosure may or may not further contain an emulsifier. Emulsifiers are additives with the function of emulsifying oil and water, and their representative examples may include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, soybean phospholipids, and stearyl groups. Calcium lactate and lecithin, but emulsifiers are not limited to this.

When the composition for preparing a spread according to the present disclosure further contains an emulsifier, specifically, the content of the emulsifier may be 0.01 to 2 parts by weight, 0.01 to 1.5 based on 100 parts by weight of the total weight of the composition. Parts by weight, 0.01 to 1 part by weight, 0.1 to 2 parts by weight, 0.1 to 1.5 parts by weight, 0.1 to 1 part by weight, 0.2 to 2 parts by weight, 0.2 to 1.5 parts by weight, 0.2 to 1 part by weight, 0.2 to 0.8 parts by weight 0.2 to 0.6 parts by weight, 0.2 to 0.4 parts by weight, 0 to 0.8 parts by weight, 0 to 0.6 parts by weight, 0 to 0.4 parts by weight, or 0 to 0.2 parts by weight, but the content of the emulsifier is not limited thereto.

The composition for preparing a spread according to the present disclosure may or may not further contain sucrose.

When the composition for preparing a spread according to the present disclosure further contains sucrose, specifically, based on the total weight of 100 parts by weight of the composition, the content of sucrose and allosene may be 0.1 to 60 parts by weight, 0.1 to 50 parts by weight, 0.1 to 40 parts by weight, 0.2 to 60 parts by weight, 0.2 to 50 parts by weight, 0.2 to 40 parts by weight, 1 to 60 parts by weight, 1 to 50 parts by weight, 1 to 40 parts by weight, 5 to 50 parts by weight, 5 to 40 parts by weight, 5 to 30 parts by weight, 10 to 40 parts by weight, or 10 to 30 parts by weight, but the contents of sucrose and allosexose are not limited thereto.

When the composition for preparing a spread according to the present disclosure further contains sucrose, the weight ratio between sucrose and psicose may be 1: 0.1 to 1:10, 1: 0.1 to 1: 5, 1: 0.1 to 1 : 3: 1: 0.1 to 1: 1.5, 1: 0.1 to 1: 1, 1: 0.2 to 1: 5, 1: 0.2 to 1: 3, 1: 0.2 to 1: 1.5, 1: 0.2 to 1: 1 , 1: 0.25 to 1: 2.5, 1: 0.25 to 1: 1.5, 3: 1 to 1: 1, 3: 1, or 1: 1, but the weight ratio is not limited by this.

Compared with the composition for preparing a spread, which does not contain ptoseose, or the composition for preparing a spread, which contains sucrose therein, the composition or the spread for preparing a spread according to the present disclosure can be improved. The spreadability of spreads can reduce the rate of change of spreadability of spreads over time. In particular, the improvement of spreadability may mean that after the preparation of the spread, the spreadability of the spread is further improved or the spreadability is further improved.

Spreadability refers to the extent to which a spread is spread on bread and the like when used. The spreadability is a force (hardness) -related characteristic, in which a smaller measured value indicates lower resistance, and thus results in superior spreadability. The spread composition of the present disclosure or a spread containing the same may have an applicability of 5 g / sec to 90 g / sec, 10 g / sec to 90 g / sec, 10 g / sec to 80 g / sec, 15 g / sec to 90 g / sec, 15 g / sec to 80 g / sec, 15 g / sec to 75 g / sec, 15 g / sec to 70 g / sec, 20 g / sec to 80 g / sec, 20 g / sec to 75 g / sec, 20 g / sec to 70 g / sec, or 25 g / sec to 60 g / sec, but the spreadability is not limited by this.

On the 1st, 3rd, 5th, 7th, or 10th day after preparation, the change rate of applicability over time can be between 110% to 500%, 110% to 450%, and 110% To 400%, 120% to 450%, 120% to 400%, 120% to 350%, 120% to 300%, 120% to 250%, 120% to 200%, or 120% to 180%, but The rate of change is not limited by this.

The composition for preparing a spread according to the present disclosure may further contain a stabilizer, an acidity regulator, a preservative, whole milk powder, mixed milk powder, whey powder, skim milk powder, cocoa powder, cocoa mass, processed chocolate products, flavoring agents, Colorants, other powders and pastes (green tea powder, black tea powder, hazelnut paste, almond paste, peanut paste, walnut paste, etc.), but the ingredients to be further included in the composition are not limited by this.

Skimmed milk powder refers to products prepared by separating and removing fat from raw milk and then drying to powder, and it is generally used as a raw material for health foods, pastries, bread, ice cream, and the like.

Skimmed milk powder or milk powder may be appropriately included in the composition for preparing a spread, and specifically, based on 100 parts by weight of the total weight of the composition, the content is 1 to 20 parts by weight and 1 to 15 parts by weight Parts, 1 to 10 parts by weight, 1 to 8 parts by weight, 2 to 20 parts by weight, 2 to 15 parts by weight, 2 to 10 parts by weight, 2 to 8 parts by weight, 5 to 20 parts by weight, 5 to 15 parts by weight, 5 to 10 parts by weight, or 5 to 8 parts by weight, but the content of skim milk powder or milk powder is not limited thereto.

Cocoa powder (which is a processed product of cocoa) is prepared by separating cocoa butter from pressurized cocoa, followed by drying and powdering the remaining material.

Paste refers to a product prepared by grinding food (eg, fruits, vegetables, nuts, meat, etc.) or sieving food into a soft state. In particular, examples of the paste include fruit paste, vegetable paste, nut paste, meat paste, and the like. The hazelnut paste of the present disclosure is a nut paste, which is prepared by crushing hazelnuts and sucrose into small pieces, and mixing the fat from the nuts with the soft paste.

In order to achieve the foregoing object, another aspect of the present disclosure provides a spread containing a composition for preparing a spread. The spread is as described above.

In order to achieve the foregoing object, yet another aspect of the present disclosure provides a method for preparing a spread, which method comprises mixing allosexose with vegetable oil and fat, followed by pulverizing the mixture.

Pyrosose, vegetable oils and fats, and spreads are as described above.

Vegetable oils and fats can be mixed sequentially, upside down, or simultaneously. When allosexose is mixed with vegetable oils and fats, other ingredients to be included in the composition for preparing a spread may be additionally mixed. In the present disclosure, a method for preparing a spread may include a step of pulverizing a composition for preparing a spread.

Powdering can be performed using methods known in the industry. In particular, pulverization can be performed using a ball mill, but the pulverization method is not limited thereto.

To achieve the foregoing object, yet another aspect of the present disclosure is to provide a method for improving spreadability of a spread, which method comprises mixing allosexose with vegetable oil and fat, followed by pulverizing the mixture.

Allose, sugar, vegetable oils and fats, spreads, mixes, and flours are as described above.

To achieve the foregoing object, yet another aspect of the present disclosure is to provide a method for inhibiting the hardening of a spread, which method comprises mixing alloxulose and vegetable oil and fat, followed by pulverizing the mixture.

Allose, sugar, vegetable oils and fats, spreads, mixes, and flours are as described above.

    [Detailed description of the invention]    

Hereinafter, the present disclosure will be described in detail through specific embodiments. These specific embodiments are for illustrative purposes only, and are not intended to limit the scope of the disclosure.

Example 1: Preparation of Match Paste

Sucrose (CJ CheilJedang, at least 98% purity) and allosexose (Ceche, sugar, crystals, at least 98% allose is dry solid), skimmed milk powder, cocoa powder, hazelnut paste, vegetable oil and Fat and emulsifier, the weight ratios shown in Table 1 below were quantitatively measured and mixed. In particular, in terms of a deficiency due to a difference in the amount of lecithin (ie, an emulsifier) added, the total parts-to-weight ratio was adjusted to 100 by adding whey powder as one of the other raw materials.

The mixture was homogenized and aged using a ball mill at 70 ° C for 1 hour, and the resulting product was collected and placed in the same container, and stored at room temperature (25 ° C). This completes the spreads of Comparative Examples 1 to 5, which do not contain alloxulose and have different contents of emulsifiers; and the spreads of Experimental Examples 1 to 10, which contain alloxulose, and sucrose. Different mixing ratios and different contents of emulsifiers.

Example 2: Measurement of spreadability (TA) of spread

Spreads stored at room temperature (25 ° C) were collected at regular intervals, and their strength and spreadability were measured using a texture analyzer (STABLE MICRO SYSTEMS, TAXT). The analysis conditions of the texture analyzer are shown in Table 2 below.

In particular, each sample is placed in the sample holder of the texture analyzer with the same volume and no gaps. Then, each probe (TTC SPRABABILITY RIG) located at the same height (30 mm) from the surface of each sample (contained in the sample holder) is kept at a constant force and constant speed (test speed and after The test speed is 1.0 mm / sec), so that the pressure can be applied to 85% of the depth from the point where the probe directly contacts the sample surface. Specifically, the ratio of the maximum strength of the force applied to the sample by the probe is c, and the ratio of the resistance value generated when the sample is continuously pressurized is defined as smearability. This point is indicated by the peak slope (△ g / △ sec) in Tables 3 and 4, and in the first and second graphs, where the force becomes larger as the force value (gram) increases; [Gradient (g / s)], the resistance becomes low, so it has excellent spreadability.

As a result, in all the paste samples, as the application rate of the emulsifier decreases, both the physical properties of the force and the resistance value increase in terms of spreadability, thus confirming that these samples have an application rate with the emulsifier Proportionally improves the spreadability effect. In addition, comparing these miso pastes that do not contain ptoseose, the miso pastes prepared by containing a certain amount of alloxose show lower force values and lower resistance values, thus confirming their relatively excellent Smearability. In particular, it was confirmed that the spreadability of the spread is significantly improved as the application rate of the loxose to the spread is increased. In other words, it was confirmed that with the increase of the rate of application of alosulose and the application of an emulsifier, the spreadability of the spread is improved, and these results suggest that the addition of axulose to a conventional spread makes it possible to achieve appropriate physical properties Properties, even if the content of emulsifier is reduced.

Specifically, in Comparative Examples 1 to 5 in which noosexose was not contained, the spreadability of the spread was examined until the 10th day, and it was found that the resistance value was 64.5 g / sec depending on the content of the emulsifier. To the level of 92.4 g / sec; and in the spreads of Experimental Examples 1 to 5 in which the content of allosexose was 7.5 parts by weight (ie, sucrose: alloseose = 3: 1), it was examined until The resistance value on the 10th day was at a relatively low level of 60.9 g / sec to 84.3 g / sec, thus showing excellent spreadability. In addition, in the spreads of Experimental Examples 6 to 10 in which the content of the psicose was 15 parts by weight (that is, sucrose: psicose = 1: 1), the resistance value examined until the 10th day showed Further reductions in levels from 58.7 g / s to 77.5 g / s have confirmed that these spreads have a more improved spreadability. From these results, it was confirmed that the spreadability of the spread improved with the increase of the content of the psicose.

This indicates that from the standpoint of the amount of emulsifier, the addition of ploxose can improve the quality of the spread. In the conventional matcha sauce which does not contain ptoseose, Comparative Example 5 in which the emulsifier content is the lowest (without emulsifier added), and Comparative Example 1 in which the emulsifier content is the highest (added with 0.8 parts by weight of emulsification) Agent), the resistance values tested until the 10th day were shown to be at the levels of 92.4 g / s and 64.5 g / s, respectively. These results show that as the amount of emulsifier is increased, the spreadability is improved, indicating that an increase in the amount of additive is unavoidable if the customer's good taste is not obtained. Meanwhile, the spreads of Experimental Examples 6 to 10 containing 15 parts by weight of ptoseose were compared under the same conditions, and the resistance values of Experimental Examples 7 and 8 (in which the emulsifier content was 0.4 to 0.6 parts by weight) The results are shown at the levels of 62.4 g / sec and 64.8 g / sec, respectively, which are similar to the resistance values of Comparative Example 1, in which the content of the emulsifier is 0.8 parts by weight. In other words, it is confirmed that a spread in which the content of allosexose is 15 parts by weight can have a similar degree of spreadability in a spread that does not contain allosexose, even if the content of the emulsifier is small. These results suggest that the effect of adding psicose helps reduce the amount of emulsifier.

In addition, when the hardening phenomenon of the spread is compared over time, the effect of adding psicose is shown to be excellent. Although conventional spreads usually harden over time, the physical properties of their strength are improved, and their spreadability is degraded, which is equal to the spread of alloxone sugar, which increases with the increase of the content of alloxone sugar. , Showing that the change in applicability is reduced (Fig. 1 and Fig. 2). From these results, it was confirmed that the hardening of the spread can be delayed by the addition of psiculose.

In particular, independently of its emulsifier content, compared to the resistance value on the first day, this is equal to the miso sauce (Comparative Examples 1 to 5) in which noosexose is not contained, and shows 3, 5, 7, and 10 In the future, the resistance values will increase by 196%, 257%, 295%, and 312%, respectively. On the contrary, the resistance values of Comparative Examples 1 to 5 are compared with the resistance values on the first day under the same conditions, which is equal to the spatula in which the content of allosexose is 7.5 parts by weight (Experimental Examples 1 to 5) After 3 to 10 days, the resistance values showed an average increase in resistance values of 170%, 248%, 288%, and 304%, respectively. This confirms the spreads of Comparative Examples 1 to 5 and Experimental Examples 1 to 5 The spread of the spread is reduced. In addition, this is equal to the 15% by weight portion of the miso paste containing alloxulose (Experimental Examples 6 to 10). After 3 to 10 days, the average increase in resistance value was 166%, 226%, and 269%, respectively. , And 295%, thus confirming the smallest change in applicability.

It can be known from the foregoing description that those skilled in the art of this disclosure will understand that the technical concept or main features of this disclosure have not been modified, and this disclosure can be embodied in other specific forms. In this regard, the specific embodiments disclosed herein are for illustration purposes only and should not be interpreted as limiting the scope of the disclosure. On the contrary, this disclosure is intended to cover not only specific embodiments, but also various alternatives, modifications, equivalents, and other specific examples that may be included within the spirit and scope of this disclosure as defined by the scope of the accompanying patent application. .

Claims (15)

    A composition for preparing a spread, which comprises alloxulose and vegetable oils and fats.         The composition according to item 1 of the scope of patent application, wherein the content of the psicose is 0.1 to 50 parts by weight based on the total weight of 100 parts by weight of the composition for preparing a spread.         The composition according to item 1 of the scope of patent application, wherein the content of the vegetable oil and the fat is 10 to 55 parts by weight based on the total weight of 100 parts by weight of the composition for preparing a spread.         The composition according to item 1 of the scope of the patent application, wherein the content of the allosene, the vegetable oil and the fat is in a weight ratio of 1: 1 to 1: 7.         The composition according to item 1 of the patent application scope further comprises an emulsifier.         The composition according to item 5 of the scope of the patent application, wherein the content of the emulsifier is 0.01 to 2 parts by weight based on the total weight of 100 parts by weight of the composition for preparing a spread.         The composition according to item 1 of the patent application scope further comprises sucrose.         The composition as described in item 7 of the scope of the patent application, wherein the content of the sucrose and the allosene is 1 to 50 weight based on the total weight of 100 parts by weight of the composition for preparing a spread. Serving.         The composition according to item 7 of the scope of the patent application, wherein the content of the sucrose and the psicose is a weight ratio of 1: 0.1 to 1:10.         The composition according to item 1 of the scope of the patent application, wherein the composition used for preparing a miso which does not contain alloxulose therein is compared, and the composition for preparing a miso has a composition selected from the group consisting of an improved application At least one of a sexual effect and an effect of suppressing the hardening of the spread.         The composition according to item 1 of the scope of patent application, further comprising at least one selected from the group consisting of skimmed milk powder, cocoa powder, hazelnut paste, flavoring agent, and whey powder.         A spread includes a composition for preparing a spread according to any one of claims 1 to 11 of the scope of patent application.         A method for preparing a spread, comprising mixing allose sugar with vegetable oil and fat, followed by pulverization of the mixture.         A method for preparing a spread, comprising mixing allose sugar with vegetable oil and fat, followed by pulverizing the mixture.         A method for inhibiting the hardening of a spread, comprising mixing psicose with vegetable oil and fat, followed by pulverizing the mixture.