TW201922117A - Composition for improving quality of taste comprising allulose - Google Patents

Abstract

The present disclosure relates to a composition for improving quality of taste, which contains allulose, and a preparation method thereof.

Description

   Composition containing ptoseose for improving taste quality   

The present disclosure relates to a composition for preparing a sweetener, which comprises naringin, an enzymatically modified stevia extract, and a sugar containing psicose. Specifically, the present disclosure relates to a method for preparing a composition for preparing a sweetener; a method for preparing a sweetener; a sweetener comprising a composition for preparing a sweetener; Composition for improving spicy or bitter taste; and a method for improving spicy or bitter taste.

Sweeteners are foods, and food additives added to impart sweetness to food, and are defined in the "Food Additive Glossary" issued by the Food and Drug Administration FDA. Sweeteners can be broadly classified into carbohydrate-based sweeteners and non-carbohydrate-based sweeteners, and sugar (sucrose) has been typically used for a long time. Recently, among the above-mentioned carbohydrate-based sweeteners, sugar and fructose have been excessively consumed, which has caused social problems such as an increase in the incidence of various adult diseases including obesity (Korean Patent Publication No. 10-1658403). Therefore, there is a need to develop next-generation sweeteners to replace carbohydrate-based sweeteners, such as sugar.

Alloxulose is a natural sugar, which is present in trace amounts during the reaction between molasses and glucose, and its sweetness is generally known as about 70% of the sugar sweetness. Unlike sugar and fructose, ptoseose is a traditionally widely used disaccharide, which has the advantage that it can be used as a zero calorie sweetener because it is not metabolized in the body. In addition, alloxulose inhibits the production of body fat in the body, and there is very little risk of developing adult diseases including obesity (Korean Patent Application Publication No. 10-2017-0030524).

Therefore, due to its superiority and excellence in all aspects, psicose is attracting attention as a next-generation sweetener. However, there is a problem with ptoseose, which is that it is difficult to use as a sweetener in terms of sensory perception, because unlike conventional sugars, it is produced when ptoseose is actually used as a sweetener. Spicy and bitter.

The inventors of the present case have conducted thorough research to solve the foregoing problems, and as a result, by confirming that when allosexose, naringin, and the enzyme-catalyzed stevia extract were added in combination, allosexose was added as a sweetener. The sensory perception problem that may occur due to the flavor can be effectively solved, and the present inventor has completed the present disclosure.

It is an object of the present disclosure to provide a composition for preparing a sweetener, which comprises naringin, an enzymatically modified stevia extract, and a sugar containing alloxulose.

Another object of the present disclosure is to provide a method for preparing a composition for preparing a sweetener, which comprises the steps of mixing naringin, an enzyme-catalyzed stevia extract, and a sugar containing phloxulose.

Yet another object of the present disclosure is to provide a method for preparing a sweetener, which comprises the steps of mixing naringin, an enzymatically modified stevia extract, and a sugar containing ptoseose.

Yet another object of the present disclosure is to provide a sweetener comprising the composition for preparing a sweetener.

Yet another object of the present disclosure is to provide a composition for improving a spicy or bitter taste, which comprises naringin, an enzymatically modified stevia extract, and a sugar containing psicose.

Yet another object of the present disclosure is to provide a method for improving a spicy or bitter taste, which comprises the steps of mixing naringin, an enzymatically modified stevia extract, and a sugar containing alloxulose.

The present disclosure provides a novel composition for improving mouthfeel quality by using a combination of psicose, naringin, and stevia extract that is catalytically modified by enzymes, by reducing the spicy taste of psicose and / Or bitterness, can improve the taste quality and compensate for sweetness.

    [Detailed description of the preferred embodiment]    

Hereinafter, this disclosure will be described in detail. At the same time, each of the explanations and specific embodiments disclosed herein can be applied to other explanations and specific embodiments. In other words, all combinations of factors disclosed in this article belong to the scope of this disclosure. Again, the scope of this disclosure should not be limited by the specific disclosure provided below.

Pyrosose is attracting attention as an alternative sweetener for sugar, which has a low calorie content of 0 kcal / g to 0.2 kcal / g, and therefore has the advantage of providing conventional sugars such as Sugar, etc.) from 0% to 5%. However, unlike conventional sugars (sucrose, fructose) that are highly favored, psicose has the problem of producing spicy and bitter tastes. In this regard, in the present disclosure, it was confirmed that the combination of naringin, enzymatically modified stevia extract, and allosene as a sugar can improve the taste quality of alloselose, in other words, it can reduce Spicy and bitter flavors, and compensating sweetness, were first discovered by the inventors of the present case.

One aspect of the present disclosure provides a composition for preparing a sweetener, comprising a sugar, naringin, and an enzyme-catalyzed stevia extract.

In this disclosure, the composition used to prepare the sweetener may be in liquid or powder form.

In the present disclosure, "psicose" is a type of sugar having a chemical formula of C ₆ H ₁₂ O ₆ and a molecular weight of 180.16, which is known to exist in small amounts in figs, grapes, and the like. D-psicose includes both D-psicose and L-psicose. Commercially available allosexose can be purchased for use, or allosexose can be prepared by chemical or microbiological methods.

Dose can be included in a proper amount in a composition for preparing a sweetener, and specifically, based on a total weight of 100 parts by weight of the composition for preparing a sweetener, the content may be 70 to 99.99 parts by weight, 75 to 99.99 parts by weight, 80 to 99.99 parts by weight, 85 to 99.99 parts by weight, 90 to 99.99 parts by weight, 95 to 99.99 parts by weight, 98 to 99.99 parts by weight, 99 to 99.99 parts by weight, 95 to 99.98 parts by weight Parts, or 99.98 parts by weight, but the content of psicose is not limited by this.

In addition, ptoseose can be in liquid form or in powder and crystalline form. When the psicose system is in a liquid form, it may have 65 to 80 parts by weight, 65 to 78 parts by weight, 68 to 78 parts by weight, 68 to 75 based on 100 parts by weight of the total weight of psicose The solid content of parts by weight, 68 to 73 parts by weight, or 70 to 72 parts by weight, and by mixing with other raw materials, the phloseose can be used in a diluted form or a concentrated form. In addition, based on 100 parts by weight of solid content, impurities of pure allosene can be 85 to 99.5 parts by weight, 85 to 98 parts by weight, 90 to 98 parts by weight, 93 to 98 parts by weight, or 95 to 98 parts by weight. Range of shares. When the psicose is in powder and crystal form, the purity of the psicose can be 90 parts by weight or more, 95 parts by weight or more, based on 100 parts by weight of the total weight of the psic material. In the range of 98 parts by weight or more, and by mixing with other raw materials, the phloseose can be used in a diluted form.

In the composition for the preparation of the sweetener of the present disclosure, sugars other than psicose may be included in the form of mixed sugars. In particular, the psicose may be in the form of a mixed sugar with one or more sugars selected from the group consisting of: monosaccharides, disaccharides, oligosaccharides, and psicose Other sugar alcohols, but psicose is not limited by this. Finally, additional ingredients may be further included as long as they can be included in a suitable amount in the composition for preparing a sweetener of the present disclosure. The compositions used to make sweeteners of the present disclosure may include additional sugars and / or fructose, or may not.

In addition, the sugar that encompasses psicose may include only psicose as the sugar.

The composition for preparing a sweetener of the present disclosure may be one with improved taste quality. In the present disclosure, the taste quality refers to a quality determined in a feeling (such as a taste feeling), in other words, it refers to a difference in taste, and may include sweetness, sourness, saltiness, bitterness, and the like.

In the present disclosure, the taste quality may be a spicy and / or bitter taste, and more particularly, may be a spicy and / or bitter taste caused by psicose. When allosexose is added to foods as a sweetener, there is a problem of spicy or bitter taste caused by adding allosexose. However, in the composition for preparing a sweetener of the present disclosure, naringin and an enzymatically modified stevia extract system are mixed with allosexose to reduce the spicy and bitter taste, and thus This composition can be used as an excellent sweetener having a low calorie content.

The composition for preparing sweeteners that does not include naringin and the enzyme-catalyzed stevia extract, the composition for preparing sweeteners of the present disclosure may have improved sweetness qualities.

In this disclosure, sweetness quality refers to sweetness. In the composition for the preparation of sweeteners disclosed in the present disclosure, alloxulose, naringin, and the stevia extract modified by enzyme catalysis are included, and therefore, naringin and naringin are relatively excluded. The composition of enzyme-catalyzed stevia extract used to prepare sweeteners can improve the sweet taste quality preference.

In the present disclosure, the citrus extract may contain naringin. Naringin is a type flavonoid having the chemical formula of C ₂₇ H ₃₂ O ₁₄ and is in the form of a combination of flavones, rhamnose and glucose. Naringin is a component that occurs uniformly in the bark, fruit juice, and seeds of citrus-based plants. In addition, because naringin is rich in content, naringin can be used as an index substance of citrus-based extracts. Furthermore, in addition to naringin, polyphenols (except limonene, ascorbic acid, and naringin) can be further included in the citrus extract.

Limonene is a material with a chemical formula of C ₁₀ H ₁₆ in which two isoprene units are repeated and is a type of terpene. Limonene is an aroma component mainly found in the bark of plants mainly composed of citrus, so it can be used as an aroma index of citrus extracts.

The content of ascorbic acid may be 5 to 20 times, 8 to 15 times, or 10 to 12 times the content of naringin, but is not limited thereto.

The content of polyphenols other than naringin may be 4 to 20 times, 5 to 14 times, or 6 to 12 times the content of naringin, but it is not limited thereto.

For the purposes of this disclosure, naringin may be, but is not limited to, naringin contained in a citrus extract. In addition, the naringin content in the composition prevents bitterness from being expressed, and in particular, may be 0.02% (W / W) or less, but is not limited thereto.

In this disclosure, "citrus extract" may include the extract itself, a purified product processed using the extract, and a fully-formulated extract that can be generated using the extract (e.g., by an extraction treatment of a plant corresponding to the citrus The obtained extract, a diluted or concentrated product of the extract, a dry extract obtained by drying the extract, a partially purified product of the extract or a purified product, a mixture thereof, etc.). The extraction method of the extract is not particularly limited, and can be extracted according to a method commonly used in the industry. Non-limiting examples of the extraction method may include a hot water extraction method, an ultrasonic extraction method, a filtration method, and a reflux extraction method; and these methods may be performed individually or in a combination of two or more.

The citrus extract and naringin contained in the citrus extract may be in a liquid form or a powder form.

The content of the citrus extract may be 0.0001 to 1 part by weight, 0.0001 to 0.5 part by weight, 0.0001 to 0.1 part by weight, 0.001 to 1 part by weight, 0.001 based on 100 parts by weight of dry solids content of alloxulose. To 0.5 parts by weight, 0.001 to 0.1 parts by weight, 0.001 to 0.05 parts by weight, 0.001 to 0.01 parts by weight, 0.001 to 0.002 parts by weight, 0.0014 to 0.002 parts by weight, 0.002 to 0.1 parts by weight, 0.002 to 0.05 parts by weight, 0.002 to 0.01 Parts by weight, 0.002 to 0.008 parts by weight, or 0.004 to 0.008 parts by weight, but the content of the citrus extract is not limited thereto.

In addition, the content of naringin in the citrus extract may be 10x10 ^-5 to 10x10 ^-6 parts by weight based on 100 parts by weight of dry solids content of the psicose, but is not limited thereto.

In particular, the content of naringin may be 0.00002 to 0.00006 parts by weight, 0.000025 to 0.00006 parts by weight, or 0.00003 to 0.00006 parts by weight, based on 100 parts by weight of the dry solids content of liquid alloseneose; The dry solids content of the crystalline ptoseose by weight parts is based on, and the content of naringin can be 0.00001 to 0.00002 parts by weight, 0.00001 to 0.00018 parts by weight, or 0.00001 to 0.00016 parts by weight, but is not limited thereto.

In this disclosure, "Stevia extract" is a perennial dicotyledonous grass belonging to the Asteraceae and Campanula punctata, and its scientific name is Stevia rebaudiana. In addition, it is known that stevia extract is used in herbal tea, beverages, Chinese herbal medicine, health supplements, and the like. Moreover, because the stevia extract leaves contain a large amount of sweet components, such as stevioside and rebaudioside, it can be used as a natural sweetener. "Enzyme-modified stevia extract" refers to stevia extract that has been subjected to an enzyme-catalyzed treatment to improve the taste quality, such as the bitter taste produced in the stevia extract, and the use of enzymes such as α-glucosyltransferase.

In this disclosure, a commercially available stevia extract or an enzyme-catalyzed stevia extract may be purchased or used, or one obtained by harvesting or cultivation in nature, and preferably the leaves mainly using stevia extract, but not Limited by this.

In the present disclosure, the stevia extract can be obtained by extracting the stevia extract with pure water, C ₁ to C ₄ lower alcohols, or a mixed solvent thereof. Specifically, stirred extraction and ultrasonic extraction are performed at 50 ° C to 70 ° C using pure water and low-carbon alcohols such as ethanol and methanol (having a volume of about two to five times the weight of stevia extract); The obtained product was continuously extracted 2 to 3 times by a hot water extraction method at 100 ° C. After the obtained product was filtered through filter paper, the filtrate was removed by a rotary vacuum evaporator; the residue was subjected to vacuum freeze-drying and hot air drying; A stevia extract is obtained.

In addition, the stevia extract of the present disclosure may include one of an extract obtained by an extraction process, a diluted or concentrated product of the extract, a dry extract obtained by a dry extract, and a partially purified product or a purified product of the extract. Or more.

Enzymatically modified stevia extract can be in liquid or powder form.

In the present disclosure, based on 100 parts by weight of the solid content of the prosulose, the content of the stevia extract modified by the enzyme may be 0.001 to 1 part by weight, 0.001 to 0.5 part by weight, and 0.001 to 0.2 part by weight. 0.001 to 0.19 parts by weight, 0.001 to 0.17 parts by weight, 0.001 to 0.15 parts by weight, 0.002 to 1 part by weight, 0.002 to 0.5 parts by weight, 0.002 to 0.2 parts by weight, 0.002 to 0.19 parts by weight, 0.002 to 0.17 parts by weight, 0.002 to 0.15 parts by weight, 0.002 to 0.13 parts by weight, 0.005 to 0.2 parts by weight, 0.005 to 0.19 parts by weight, 0.005 to 0.17 parts by weight, 0.005 to 0.15 parts by weight, 0.005 to 0.13 parts by weight, 0.005 to 0.1 parts by weight, 0.005 to 0.08 parts by weight Parts, 0.005 to 0.06 parts by weight, 0.005 to 0.04 parts by weight, 0.01 to 0.2 parts by weight, 0.01 to 0.19 parts by weight, 0.01 to 0.17 parts by weight, 0.01 to 0.15 parts by weight, 0.01 to 0.13 parts by weight, 0.01 to 0.1 parts by weight, 0.01 to 0.08 parts by weight, 0.01 to 0.06 parts by weight, 0.02 to 0.1 parts by weight, 0.04 to 0.1 parts by weight, 0.04 to 0.08 parts by weight, 0.05 to 0.2 parts by weight, 0.05 to 0.15 parts by weight, 0.05 to 0.07 parts by weight, 0.1 to 0.2 parts by weight, 0.11 to 0.19 parts by weight, 0.11 to 0.17 parts by weight, 0.13 to 0.19 parts by weight, 0.13 to 0.17 parts by weight, or 0.14 to 0.16 parts by weight, but the content of the stevia extract modified by the enzyme is not limited.

In the composition for preparing a sweetener disclosed herein, the content of citrus extract and enzyme-catalyzed stevia extract may be in a mixing ratio of 1: 200 to 1: 0.5, 1: 190 to 1: 1 Mixing ratio, mixing ratio of 1: 190 to 1: 2, mixing ratio of 1: 190 to 1:10, mixing ratio of 1: 190 to 1:50, mixing ratio of 1: 190 to 1:60, 1: Mixing ratio of 190 to 1:70, mixing ratio of 1: 170 to 1:70, mixing ratio of 1: 150 to 1:70, mixing ratio of 1: 130 to 1:70, and ratio of 1: 110 to 1:70 Mixing ratio, mixing ratio of 1: 120 to 1:80, mixing ratio of 1: 150 to 1: 2, mixing ratio of 1: 130 to 1: 2, mixing ratio of 1: 110 to 1: 2, 1:90 Mixing ratio to 1: 2, mixing ratio of 1:80 to 1: 2, mixing ratio of 1:70 to 1: 2, mixing ratio of 1:60 to 1: 2, mixing ratio of 1:50 to 1: 2 Ratio, mixing ratio of 1:50 to 1: 3, mixing ratio of 1:50 to 1: 4, mixing ratio of 1:50 to 1: 5, mixing ratio of 1:50 to 1: 6, 1:40 to Mixing ratio of 1: 2, mixing ratio of 1:40 to 1: 3, mixing ratio of 1:40 to 1: 4, mixing ratio of 1:40 to 1: 5, mixing ratio of 1:40 to 1: 6 , 1:30 to 1 Mixing ratio of 5, mixing ratio of 1:25 to 1: 5, mixing ratio of 1:20 to 1: 5, mixing ratio of 1:15 to 1: 5, mixing ratio of 1:12 to 1: 5, 1 : 10 to 1: 6 mixing ratio, 1: 8 to 1: 6 mixing ratio, or 1: 7.5 to 1: 6 mixing ratio, but the mixing ratio is not limited by this.

In the composition for preparing a sweetener disclosed in the present disclosure, the content of naringin and stevia extract modified by an enzyme may be 0.001: 200 to 0.001: 0.5, and 0.001: 190 to 0.001: 1. Mixing ratio, 0.001: 190 to 0.001: 2, 0.001: 190 to 0.001: 10, 0.001: 190 to 0.001: 50, 0.001: 190 to 0.001: 60, 0.001: 190 To 0.001: 70, 0.001: 170 to 0.001: 70, 0.001: 150 to 0.001: 70, 0.001: 130 to 0.001: 70, 0.001: 110 to 0.001: 70 Ratio, 0.001: 120 to 0.001: 80 mixing ratio, 0.001: 150 to 0.001: 2 mixing ratio, 0.001: 130 to 0.001: 2 mixing ratio, 0.001: 110 to 0.001: 2 mixing ratio, 0.001: 90 to Mixing ratio of 0.001: 2, mixing ratio of 0.001: 80 to 0.001: 2, mixing ratio of 0.001: 70 to 0.001: 2, mixing ratio of 0.001: 60 to 0.001: 2, mixing ratio of 0.001: 50 to 0.001: 2 , 0.001: 50 to 0.001: 3 mixing ratio, 0.001: 50 to 0.001: 4 mixing ratio, 0.001: 50 to 0.001: 5 mixing ratio, 0.001: 50 Mixing ratio of 0.001: 6, mixing ratio of 0.001: 40 to 0.001: 2, mixing ratio of 0.001: 40 to 0.001: 3, mixing ratio of 0.001: 40 to 0.001: 4, mixing ratio of 0.001: 40 to 0.001: 5 , 0.001: 40 to 0.001: 6 mixing ratio, 0.001: 30 to 0.001: 5 mixing ratio, 0.001: 25 to 0.001: 5 mixing ratio, 0.001: 20 to 0.001: 5 mixing ratio, 0.001: 15 to 0.001 : 5 mixing ratio, 0.001: 12 to 0.001: 5 mixing ratio, 0.001: 10 to 0.001: 6 mixing ratio, 0.001: 8 to 0.001: 6 mixing ratio, or 0.001: 7.5 to 0.001: 6 mixing ratio , But the mixing ratio is not limited by this.

The composition for preparing a sweetener of the present disclosure may further include dextrin, starch, stabilizer, acidity regulator, refined salt, silica, flavoring agent, coloring additive, or water. Stabilizers are materials intended to be added for the purpose of preventing physical or chemical changes in food. Further, in addition to the above, the composition for preparing a sweetener of the present disclosure may further include a known material that is often used to prepare a sweetener.

Specific examples of stabilizers may include acacia, agar, gelatin, locust bean gum, guar gum, yellow gum, sodium alginate, pectin, CMC, sodium caseinate, albumin, phosphate, citrate, Hydroxypropyl methylcellulose and the like are not limited thereto.

Another aspect of the present disclosure provides a method for preparing a composition for preparing a sweetener or a method for preparing a sweetener, comprising mixing naringin, enzymatically modified stevia extract, and containing Lactose sugar steps.

Yet another aspect of the present disclosure provides a sweetener comprising a composition for preparing a sweetener.

The sweetener of the present disclosure may be one prepared by the method for preparing a sweetener as described above, and may be one in which the pungent or bitter taste produced by psicose is reduced.

Yet another aspect of the present disclosure is to provide a composition for improving a spicy or bitter taste, which comprises naringin, an enzymatically modified stevia extract, and a sugar containing alloxulose. Yet another aspect of the present disclosure is to provide a method for improving a spicy or bitter taste, comprising the steps of mixing naringin, an enzymatically modified stevia extract, and a sugar containing psicose.

Alloxulose, sugar, naringin, enzymatically modified stevia extract, spicy flavor, and bitterness are as described above.

When the composition for sweetener preparation or the sweetener of the present disclosure is used in a food composition, the composition or sweetener used for the preparation of the sweetener may be added thereto or may be used in conjunction with other food compositions or The ingredients are used together and can be appropriately used according to a conventional method. Considering the taste and flavor of the food, the purpose of use, health, etc., the amount of active ingredients can be properly determined. Examples of the food composition may include, but are not limited to, various sauces, ketchup, sauces, beverages, tea, energy drinks, alcoholic beverages, multivitamins, soups, dairy products, candy, chocolate, and the like. In addition, any composition can be freely used without limitation as long as it can prepare a food by including a composition or a sweetener for preparing a sweetener.

    [Mode for Carrying Out the Invention]    

Hereinafter, the present disclosure will be described in detail using the accompanying specific embodiments. However, the specific embodiments disclosed herein are for illustrative purposes only and should not be interpreted as limiting the scope of the disclosure.

Example 1: Preparation of a Mixed Sweetener Composition Containing Liquid Pulose

Liquid alloxulose (CJ CheilJedang; solid content 71 ± 1%, alloxulose (95% or above) is a dry solid), citrus extract (Quinabra; powder; Naringin (0.51% by weight), ascorbic acid (5.99% by weight), polyphenols (3.2% to 5.7% by weight) as a dry solid), and enzymatically modified stevia extract (Daepyung; powder ; Stevia extract glycosides (90% or more are dry solids), the mixing ratios shown in Table 1 below are weighed using an electronic scale. In order to prepare citrus extracts and enzyme-catalyzed stevia extracts, extracts extracted from citrus plants and stevia extract plants were purified and / or enzymatically treated, and then the resulting products were spray-dried to obtain Citrus extract in powder form and stevia extract modified by enzyme. The weighed liquid allosene is heated in a 82 ° C water bath, and the enzymatically modified stevia extract and citrus extract containing the weighed naringin are slowly added to it, so that the mixture can be uniformly mixed. Without condensing. These processing procedures were repeated to prepare the sweetener syrups of Comparative Example 1 and Experimental Examples 1 to 25. Thereafter, pure water was added to the sweetener syrup thus prepared to prepare an aqueous solution having a concentration of 10%, and the spicy and sweet taste preferences were determined through a sensory perception test.

Example 2: Sensory perception evaluation of a mixed sweetener composition containing liquid psicose

The sensory perception evaluation of each mixed sweetener composition prepared in Example 1 was performed. In particular, sensory perception assessment is performed on a 5-point scale with 30 or more reviewers. Using comparative examples as the basis, the scores for each attribute are shown as statistically significant differences (p <0.05) after analyzing the results of each experimental example based on the T-test, and the results are shown in Table 2.

(The strongest spicy and bitter taste: 5 points; the weakest spicy and bitter taste: 1 point / highest sweetness quality preference: 5 points; lowest sweetness quality preference: 1 point)

As a result, unlike the composition of Comparative Example 1 which did not include naringin and the enzyme-catalyzed stevia extract, and the composition of Comparative Examples 2 to 6 which only included the enzyme-catalyzed stevia extract, in In all the mixed sweetener compositions of Experimental Examples 1 to 15 including naringin and enzymatically modified stevia extract, the spicy and bitter tastes were reduced, and the sweet taste quality of the psicose was improved.

In particular, the enzyme-catalyzed stevia extract and naringin used in Experimental Examples 7 to 10 had an enzyme-catalyzed stevia extract content of 0.6 parts by weight and a naringin content of 0.002 to 0.010 parts by weight is the most effective for reducing the spiciness and bitterness, so these experimental examples and comparative examples show significant effects. Accordingly, it was also confirmed that the overall sweetness quality preferences in Experimental Examples 7 to 10 were also the most excellent; and in the composition ratios of Experimental Examples 7 to 10, the effect of liquid allosexose for improving the taste quality was shown to be significantly excellent (The p-values of Comparative Experimental Examples 7 to 10 and Comparative Example 4, and the p-values of Comparative Comparative Examples 8 to 10 are also less than or equal to 0.05).

Example 3: Preparation of a mixed sweetener composition containing powdered ptoseose

Instead of using the composition of Example 1 prepared using liquid psicose, a mixed sweetener composition containing crystalline psicose was prepared.

In particular, crystalline allosene (CJ CheilJedang; allose (98% or more) as a dry solid), citrus extract (quinabate; powder; naringin (0.51 weight %), Ascorbic acid (5.99% by weight), polyphenols (3.2% to 5.7% by weight as dry solids), and stevia extract modified by enzymes, weighed at the mixing ratios shown in Table 3 below, and these additions Into a zero gravity mixer (F20, SEJI TECH), and then, homogeneously mix at a speed of 40 rpm to prepare a sweetener powder. The moisture in the thoroughly mixed sweetener powder is dried in a constant temperature oven at 75 ° C for 30 minutes. Pure water was added to the sweetener powder to prepare an aqueous solution having a concentration of 10%, and the spicy and sweet taste preferences were determined by a sensory perception test.

Example 4: Sensory perception evaluation of a mixed sweetener composition containing powdered psicose

The sensory perception evaluation of various mixed sweetener compositions prepared in Example 3 was performed. In particular, sensory perception assessment is performed on a 5-point scale with 30 or more reviewers. Using comparative examples as the basis, the scores for each attribute are shown as statistically significant differences (p <0.05) after analyzing the results of each experimental example based on the T-test, and the results are shown in Table 4.

(The strongest spicy and bitter taste: 5 points; the weakest spicy and bitter taste: 1 point / highest sweetness quality preference: 5 points; lowest sweetness quality preference: 1 point)

As a result, unlike the composition of Comparative Example 12 which did not include naringin and enzymatically modified stevia extract, and the composition of Comparative Examples 13 to 17 which only contained enzymatically modified stevia extract, in In all of the mixed sweetener compositions of Experimental Examples 26 to 29 including naringin and enzymatically modified stevia extract, the pungent and bitter tastes were reduced, and the sweetness quality of psicose was improved.

In particular, the enzyme-catalyzed stevia extract and naringin used in Experimental Examples 33 to 35 had an enzyme-catalyzed stevia extract content of 0.15 parts by weight and a citrus extract content of 0.0014. To 0.0020 parts by weight (the content of naringin contained in the citrus extract is 0.00007714 to 0.0001020 parts by weight) is the most effective for reducing the spicy and bitter tastes. Therefore, the comparative examples of these experimental examples show significant effect. Based on this, it was confirmed that the overall sweetness quality preferences in Experimental Examples 33 to 35 were also the most excellent; and in the composition ratios of Experimental Examples 33 to 35, the effect of the crystalline alloxulose for improving the taste quality was shown to be significantly excellent ( The p-values of Comparative Experimental Examples 33 to 35 and Comparative Example 15 and the p-values of Comparative Comparative Examples 20 to 22 are less than or equal to 0.05).

Therefore, based on the above results, it was found that when naringin and enzymatically modified stevia extract are used in combination with liquid allosexose or powdered alloseose, not only the unique taste quality of allosexose (E.g., spicy and bitter tastes) are reduced, and the sweetness quality preference of psicose is also increased, which can further increase the value of psicose as a sweetener.

Although the present disclosure has been described with reference to specific examples, those skilled in the art will appreciate that the present disclosure may be embodied in other specific forms without departing from the technical spirit or essential characteristics of the disclosure. Therefore, in all aspects, the above specific examples are considered as illustrative and not restrictive. Again, the scope of this disclosure is defined by the scope of the accompanying patent application, not by the implementation. It is necessary to understand that all modifications or changes derived from the meaning and scope of this disclosure and equivalents are included in the accompanying Within the scope of patent application.

Claims (15)

    A composition for preparing a sweetener, comprising naringin, an enzymatically modified stevia extract, and a sugar containing alloxulose.         The composition according to item 1 of the scope of patent application, wherein the content of the naringin in the composition is such that the bitterness of naringin is not expressed.         The composition according to item 1 of the scope of patent application, wherein the composition has improved taste quality.         The composition according to item 3 of the scope of patent application, wherein the taste quality is a spicy or bitter taste caused by psicose.         The composition according to item 1 of the scope of the patent application, wherein the composition for preparing a sweetener which does not contain naringin and stevia extract which is enzymatically modified is compared, and the composition has improved sweetness quality .     The composition according to item 1 of the scope of patent application, wherein the content of the naringin is 10x10 ^-5 to 10x10 ^-6 parts by weight based on 100 parts by weight of the solid content of the alloseneose.     The composition according to item 1 of the scope of the patent application, wherein the content of the enzymatically modified stevia extract is 0.001 to 1 part by weight based on 100 parts by weight of the solid content of the allosene.         The composition according to item 1 of the patent application scope, wherein the naringin and the enzyme-catalyzed stevia extract are contained in a mixing ratio of 0.001: 190 to 0.001: 2.         The composition as described in item 1 of the scope of the patent application, wherein the content of the sugar including the allosexose is 80 to 100 parts by weight based on the total solid content of the composition used to prepare the sweetener. 99.99 parts by weight.         The composition according to item 1 of the scope of patent application, wherein the composition is in liquid or powder form.         A method for preparing a composition for preparing a sweetener, comprising the steps of mixing naringin, an enzymatically modified stevia extract, and a sugar containing allosulose.         A method for preparing a sweetener, comprising the steps of mixing naringin, an enzymatically modified stevia extract, and a sugar containing alloxulose.         A sweetener comprising the composition for preparing a sweetener as described in item 1 of the scope of patent application.         A composition for improving the spicy or bitter taste, comprising naringin, an enzymatically modified stevia extract, and a sugar containing allosulose.         A method for improving a spicy or bitter taste, comprising the steps of mixing naringin, an enzymatically modified stevia extract, and a sugar containing alloxulose.