TW201932024A - A cream composition comprising allulose - Google Patents

Abstract

The present disclosure relates to a cream composition including allulose and a preparation method thereof.

Description

Emulsion composition containing psicose

The present invention relates to an emulsifiable concentrate composition comprising vegetable oils and fats and psicose, a method for producing an emulsifiable concentrate comprising a process for mixing and emitting vegetable oils and fats and psicose, and a method for suppressing cracking in emulsifiable concentrate, the method comprising the inhibition comprising The process of mixing vegetable oils and psicose to produce emulsifiable concentrates. (The cream in this article refers to cream)

Emulsifiable oils obtained by processing vegetable oils or animal fats as raw materials are widely used in the field of cakes and baked goods, such as cakes, biscuits, breads, cakes and the like. Due to the recent development of the food and beverage industry, emulsifiable concentrates are used for foods such as sauces, soups, puddings, ice creams, and the like, and liquid beverages such as coffee, yogurt, and the like.

These emulsifiable concentrates include whipped cream, sauer cream, custard cream, butter cream and the like. It is important to select a suitable emulsifiable concentrate depending on the hardness, adhesion, spreadability, moisture content, shape, etc. of the product to which the emulsifiable concentrate is applied. For example, in order to prepare a cake and baking process or to improve the flavor of a food, it is necessary to use a water-in-oil emulsion type magarine which is produced by adding water and an emulsifier to edible fats and oils. . Because margarine contains a large amount of animal fatty acids, it has been developed as a substitute for high-calorie cream. Another example is shortening, As a substitute for lard and tallow, it is used to impart crispy texture to cakes or breads during baking. The ghee is a product that is rapidly cooled and mixed to form a solid or liquid product, characterized by only edible fats or oils and anhydrous additives. Such margarine or ghee is a secondary processed fat which is processed as a raw material and has properties and shapes suitable for the purpose of use, and can be used for addition or incorporation into a pastry manufacturing process.

At the same time, the vegetable foaming emulsifiable concentrate with a fat content of 10% (w/w) to 35% (w/w) can be used for cakes and baked goods, as well as various snacks, such as emulsifiable puffs, and liquid after foaming. A drink, such as coffee or tea. The vegetable foaming emulsifiable concentrate is a secondary processed fat which differs from the margarine and ghee in the emulsion type and the purpose of use. This foamed emulsifiable concentrate is composed of fresh emulsifiable concentrate, edible fats and oils, water, and additives such as emulsifiers, thickeners, preservatives, etc., and has recently received attention as a substitute for fresh emulsifiable concentrates because of its oily type in water. Oil-in-water, foamed emulsifiable concentrate is suitable for the delicate decoration of cakes or icing or cakes and can be used for beverages.

As described above, since the emulsifiable concentrate of the foamed emulsifiable concentrate and the high-fat margarine or ghee differs greatly in properties such as moisture content, texture, tackiness, hardness, etc., in order to improve the taste of the emulsifiable concentrate, it can be processed. Sex, and storage stability need to consider the characteristics of foamed emulsifiable concentrates.

In general, foamed emulsifiable concentrates contain vegetable oils and fats, and fresh emulsifiable concentrates made from milk fat are the main components. In addition to these main components, an emulsifier, a thickener, a saccharide, a perfume, and the like are added and processed into a liquid shape, and the liquid mixture is then subjected to a refrigerating temperature to become a foaming emulsifiable concentrate. At this time, the fine foam gathers to increase the volume of the foamed emulsifiable concentrate, and this property is used for decoration, icing, sanding, or filling of a cake or bread, in particular, a liquid beverage such as coffee.

However, when the foamed emulsifiable concentrate is stored in a refrigerator for a long period of time or exposed to room temperature or high temperature, recrystallization of the fat globule is caused to change the fat crystallization, and as a result, the quality of the foamed emulsifiable concentrate is deteriorated and the product is hardened or cured. Therefore, the shape is maintained, for example, decoration, icing, etc., and workability is deteriorated, and cracks are generated to reduce the commercial value.

There is a prior art, Korean Patent Publication No. 10-0334735 discloses a foaming emulsifiable oil composition having a low fat content, acid resistance, and freeze resistance, and a method for producing the aforementioned foaming emulsifiable oil composition; The cream composition has a problem of reduced stability before it is administered because it basically contains casein and whey protein. Another related prior art, Korean Patent Publication No. 10-1695832, provides a "baked food containing psicose and a cream composition for cakes", suggesting a method for improving the workability of a baked food and a cream for cake. However, the resulting emulsifiable concentrate composition has a very high fat content of up to 55% (w/w), and its application is limited to only custard paste, butter creams and the like. Therefore, the composition of the cream is limited to the use of baked goods and cakes. Similarly, there are introduced low-fat margarine products in which the taste and quality of the cream are reduced to reduce the fat content of the margarine product and reduce the calories. However, based on the knowledge of edible fat products (Song Jong-yeon, Jinro Publishing Co., 2014), low-fat margarine (fat-coated) usually has a fat content of 40% (w/w) to 60% (w/w). It is quite different from the foaming emulsifiable concentrate of the present invention having a fat content of 10% (w/w) to 35% (w/w).

The inventors of the present invention have carefully studied to solve the above problems, and have found that the use of aldose to replace fructose and sucrose, which are the main components of emulsifiable concentrates or foaming emulsifiable concentrates, is used in the manufacture of cakes. The icing operation of the emulsifiable concentrate or the foamed emulsifiable concentrate can be made easier, the crack formation in the cake storage can be reduced, and the emulsifiable concentrate composition can exhibit excellent solubility when applied to a beverage, and the present invention has been completed.

The present invention provides an emulsifiable concentrate composition comprising vegetable oils and fats and psicose.

The invention provides a method for producing an emulsifiable concentrate, which comprises a process for mixing and spraying vegetable oils and oleose.

The present invention provides a method for inhibiting cracking in emulsifiable concentrate, which comprises a process for producing emulsifiable concentrate by mixing vegetable oils and fats and psicose.

Since the cream composition of the present invention may contain sucrose and/or fructose and/or glucose in addition to psicose, it has an improved over-run property. The advantageous effect is that it has excellent physical properties for the processing property of the icing sugar or the decoration work, and the crack generation after the refrigerating can also be reduced. Furthermore, due to the addition of naloxone, the emulsifiable concentrate composition of the present invention can improve microbial stability and significantly reduce vegetable oils, thereby preparing low-calorie emulsifiable concentrates.

Fig. 1 is a photograph showing the formation crack of the cream composition.

[Best implementation]

The invention will be described in detail below. In one aspect, the descriptions and embodiments disclosed herein may be applied to other descriptions and embodiments. In other words, combinations of the various elements disclosed herein are included within the scope of the invention. Further, the scope of the invention is not limited to the specific embodiments described below.

In one aspect of the invention, an emulsifiable concentrate composition comprising vegetable oils and psicose is provided.

The term "emulsifier" as used herein refers to a product obtained by treating vegetable oils or animal fats as raw materials. The emulsifiable concentrate includes foaming emulsifiable concentrate, yoghurt oil, cassava paste, cream cream, and the like, but includes any emulsifiable concentrate as long as the composition and effects of the present invention are exhibited. In the emulsifiable concentrate, the foamed emulsifiable concentrate refers to a secondary process in which the emulsifiable concentrate is stirred at a low temperature to form a foam. Foamed emulsifiable concentrates are an alternative to fresh emulsifiable concentrates, which are composed of fresh emulsifiable concentrates, edible fats and oils, water, and additives such as emulsifiers, thickeners, preservatives, and the like. The foaming emulsifiable concentrate is an oily emulsion in water and is mainly used for the processing of cakes, baked goods, and beverages (coffee).

As used herein, the term "cream composition" refers to a product that becomes liquid. In the present context, when the cream composition is provided in a liquid form, the cream composition provides excellent processability in pastry decoration, baked goods, especially beverages, and may be more beneficial to feel a rich creamy flavor when consumed. . Furthermore, the container for storing the cream can be varied compared to the solid form, so that the cream can be more suitable for icing or decorative purposes.

As used herein, the term "edible oil and fat" refers to the manufacture of crude oils into edible foods, wherein the crude oil as a raw material is taken from oily plants (including pulverized powder) or animal. Edible oils and fats can be divided into vegetable oils and animal fats depending on their raw materials.

Specific examples of vegetable oils and fats may include soybean oil, corn oil, rapeseed oil, rice bran oil, sesame oil, perilla oil, safflower seed oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil, coconut oil, blended cooking oil Or, but not limited to, hardened oil, fractionated oil, and such esterified oil.

When vegetable oils are added to the cream, the cream can be maintained in shape and imparted a nutty taste. However, when the amount is excessively added, the emulsifiable concentrate is easily hardened, the calorie is increased, the taste and digestibility are reduced, and the taste remains in the mouth during taste, thereby reducing the problem of refreshing and clear taste. In the present invention, the amount of vegetable oil and fat used is a very small amount in a range in which an appropriate emulsifiable concentrate can be maintained to provide an emulsifiable concentrate composition having excellent workability and low heat.

In the present invention, the vegetable oil and fat may be contained in an amount of 5 to 40 parts by weight, 5 to 35 parts by weight, 5 to 30 parts by weight, 10 to 35 parts by weight, 10 to 30 parts by weight based on 100 parts by weight of the cream composition. Parts by weight, 15 to 35 parts by weight, 15 to 30 parts by weight, 20 to 30 parts by weight, 20 to 25 parts by weight, or 23 to 24 parts by weight, but are not limited thereto. The emulsifiable concentrate composition of the present invention may have an application for further reducing the fat content, compared with 100 parts by weight of the total amount of the emulsifiable concentrate, 40 to 60 parts by weight of the fat-containing low-fat margarine, or 100% relative to the total amount of the emulsifiable concentrate composition. In comparison with the known cream composition containing 55 parts by weight of fat, the cream composition of the present invention is advantageous for the manufacture of an emulsifiable concentrate which has reduced heat, has excellent mouthfeel and texture because of lower fat content.

As used herein, allulose is a saccharide having the chemical formula C ₆ H ₁₂ O ₆ and a molecular weight of 180.16, and is known to have a small amount in figs, grapes, etc., also known as pseudo-fructose (psicose). . The psicose contains D-psicose and L-psicose. The psicose can be purchased from a store or used, or can be produced by chemical or microbiological methods.

The cream composition may contain an appropriate amount of psicose, specifically, 5 to 50 parts by weight, 5 to 40 parts by weight, 5 to 30 parts by weight, and 5 to 20 parts by weight based on 100 parts by weight of the total amount of the cream. Parts, 5 to 10 parts by weight, 10 to 50 parts by weight, 10 to 40 parts by weight, 10 to 30 parts by weight, 10 to 20 parts by weight, 20 to 50 parts by weight, 20 to 40 parts by weight, 20 to 35 parts by weight, 20 to 30 parts by weight, 25 to 50 parts by weight, 25 to 40 parts by weight, 25 to 35 parts by weight, 25 to 30 parts by weight, or 30 parts by weight, but are not limited thereto.

The cream composition of the present invention may or may not contain a saccharide in addition to psicose. The saccharide may be one or more selected from fructose, glucose, and/or sucrose.

When the emulsifiable concentrate composition of the present invention may further contain fructose and/or sucrose, fructose and/or sucrose and psicose may be contained in an amount of 5 to 50 parts by weight, 5 to 40 parts by weight, based on 100 parts by weight of the total amount of the emulsifiable concentrate. 5 to 30 parts by weight, 5 to 20 parts by weight, 5 to 10 parts by weight, 10 to 50 parts by weight, 10 to 40 parts by weight, 10 to 30 parts by weight, 10 to 20 parts by weight, 20 to 50 parts by weight, 20 to 40 parts by weight, 20 to 35 parts by weight, 20 to 30 parts by weight, 25 to 50 parts by weight, 25 to 40 parts by weight, 25 to 35 parts by weight, 25 to 30 parts by weight, or 30 parts by weight, but not limited to these .

When the emulsifiable concentrate composition of the present invention may further contain fructose, glucose, and/or sucrose, it may contain 5 to 50 parts by weight of fructose, glucose, and/or sucrose and psicose with respect to 100 parts by weight of the total amount of the emulsifiable concentrate. 5 to 40 parts by weight, 5 to 30 parts by weight, 5 to 20 parts by weight, 5 to 10 parts by weight, 10 to 50 parts by weight, 10 to 40 parts by weight, 10 to 30 parts by weight, 10 to 20 parts by weight, 20 to 50 parts by weight, 20 to 40 parts by weight, 20 to 35 parts by weight, 20 to 30 parts by weight, 25 to 50 parts by weight, 25 to 40 parts by weight, 25 to 35 parts by weight, 25 to 30 parts by weight, or 30 parts by weight, but are not limited thereto.

When the emulsifiable concentrate composition of the present invention may further contain fructose and/or sucrose, fructose and/or sucrose may be contained in a mixing ratio of 1:0.5 to 1:5, more specifically, in a mixing ratio of 1:1.1 to 1:5. Sugars, and psicose, but are not limited to these.

When the cream composition of the present invention may further contain fructose, glucose, and/or sucrose, the ratio may be 1:0.5 to 1:2, and more specifically, the fructose may be contained at a mixing ratio of 1:1 to 1:2. Glucose, and/or sucrose saccharides and psicose, but are not limited thereto.

The cream composition of the present invention may be free of fructose, glucose, and/or sucrose.

The present invention confirms that when psicose is used alone, or when fructose, glucose, and/or sucrose and psicose are mixed, the physical properties of the emulsifiable concentrate can be improved, and crack formation after icing can be reduced.

The emulsifiable concentrate composition of the present invention or the emulsifiable concentrate produced therefrom may have an improved viscosity. Viscosity is the size of the object's viscosity. When the object has a lower viscosity, its fluidity is higher and closer to the liquid phase. When the object has a higher viscosity, it has a lower fluidity and is closer to the solid phase. Since the emulsifiable concentrate produced using the emulsifiable concentrate composition of the present invention has a lower vegetable oil content, it has a lower viscosity than the known emulsifiable concentrate and has a liquid phase. The viscosity of the emulsifiable concentrate produced using the emulsifiable concentrate composition of the present invention is that the sample is densely contacted with a probe (40 mm parallel disk) and the probe is at a refrigerator temperature or 7 ° C at a shear rate of 10 s ^-1 (shear rate (shear The rate of rotation is one minute. The representative viscosity value may be from 0.01 Pa.s to 0.1 Pa.s, more specifically from 0.02 Pa.s to 0.06 Pa.s, but is not limited thereto.

The cream composition of the present invention or the cream produced therefrom may have an improved over-run value. Over-run refers to the volumetric expansion after firing relative to the initial value. A higher super multi-value indicates a higher emulsion volume expansion, which is advantageous for workability. The emulsifiable concentrate produced from the emulsifiable concentrate composition of the present invention may have an ultra-multiple value of specifically from 190% to 250%, more specifically from 200% to 240%, but is not limited thereto. Further, the emulsifiable concentrate produced from the emulsifiable concentrate composition of the present invention may have a relative supermultiple value of from 1.05 to 1.5, more specifically from 1.1 to 1.4, relative to an emulsifiable concentrate made of an emulsifiable concentrate composition containing only saccharide. More specifically, it is 1.1 to 1.3, but is not limited to these.

The emulsifiable concentrate composition of the present invention or the emulsifiable concentrate produced therefrom may have improved processability. Emulsifiable oil is used in icing or decorating cakes and decorative drinks. In this case, the processing efficiency of the frosting or decoration varies depending on physical properties such as hardness, spreadability, and adhesion of the cream.

Hardness indicates the solidity of the object. When the emulsifiable concentrate has a high hardness, it will become hard and its workability will become poor. Conversely, when the cream has a lower hardness, it is advantageous for adding frosting or decoration and exhibiting a soft texture. The cream composition of the present invention can remarkably reduce hardness by a combination of psicose and vegetable oil, and can exhibit excellent effects when added for icing or decorative purposes. The cream composition of the present invention or the cream produced therefrom may have a hardness of 70 g to 220 g, 80 g to 210 g, 80 g to 160 g, 80 g to 150 g, or 80 g to 120 g, but is not limited thereto.

Spreadability refers to the ease of application that is exhibited when a liquid, such as emulsifiable concentrate, is applied to a solid object. When the cream has low spreadability, its resistance is low, which is good for adding frosting or decoration. The spreadability of the emulsifiable concentrate composition of the present invention or the emulsifiable concentrate produced therefrom is The probe (TTC Spreadability Rig) is moved at a certain force and speed (test speed and post test speed (Post Test Speed 1.0mm/sec)), and is pressurized from the contact point of the probe to the sample surface to 85%. The value measured at depth. The spreadability may be from 2 to 9 g/sec, more specifically from 3 to 8 g/sec, still more specifically from 3 to 6 g/sec, but is not limited thereto.

Cohesiveness refers to the internal bonding force required to maintain the shape of the product, that is, the resilience to deformation. When the absolute value of the adhesiveness of the cream is small, the surface becomes smoother when the frosting or decorating work is performed, and excellent workability can be obtained. Conversely, when the absolute value of the adhesiveness is large, the relative strong adhesion of the emulsifiable concentrate on the tool for applying the emulsifiable concentrate is unfavorable for workability. Usually, the adhesion (g/sec) is when the probe (TTC spreadable device) is moved with a certain force and speed (test speed and post-test speed 1.0 mm/sec), and the probe is pressed against the surface of the sample to the pressure. The resistance value measured when the probe returns to the initial position after 85% depth. The adhesiveness of the emulsifiable concentrate composition of the present invention or the emulsifiable concentrate produced therefrom may be from 150 to 310 g/sec, more specifically from 150 to 260 g/sec, but is not limited thereto.

The emulsifiable concentrate composition of the present invention or the emulsifiable concentrate produced therefrom can reduce crack generation. Specifically, the emulsifiable concentrate composition of the present invention or the emulsifiable concentrate produced therefrom can reduce the generation of cracks at the time of storage at 5 ° C as compared with the emulsifiable concentrate containing only sucrose or fructose or the emulsifiable concentrate.

The emulsifiable concentrate composition of the present invention can be used for icing sugar, decoration, and beverages, particularly beverages. The beverage may include coffee, coffee beverage, juice, etc., but is not limited thereto. When the emulsifiable concentrate composition of the present invention is applied to a beverage, in order to enhance the flavor of the beverage, the emulsifiable concentrate needs to be quickly dissolved in the beverage. The emulsifiable concentrate dissolves more rapidly and is advantageous for the sensory preference of liquid beverages.

The emulsifiable concentrate composition of the present invention can improve microbial stability. As used herein, the term "microbial stability" refers to the occurrence and growth of harmful microorganisms during the manufacture, storage, or use phase of the cream, or after use. Since a saccharide such as sucrose is usually added to the emulsifiable concentrate, the emulsifiable concentrate is easily contaminated and damaged by microorganisms. However, in the emulsifiable concentrate composition of the present invention, all or a part of the saccharides such as sucrose or fructose are substituted with psicose, and thus the emulsifiable concentrate composition has an excellent inhibitory effect on the occurrence and growth of harmful microorganisms in the emulsifiable concentrate.

The emulsifiable concentrate composition of the present invention may further contain an emulsifier, a stabilizer, sodium caseinate, an acidity adjuster, a refined salt, a flavoring agent, a salt, a coloring agent, in addition to vegetable oil, naloxose, fructose, or sucrose. Or water. Additionally, the emulsifiable concentrate composition of the present invention may further contain known materials commonly used in the manufacture of emulsifiable concentrates. Specific examples of the salt may include, but are not limited to, sodium chloride (salt), magnesium chloride, potassium chloride, phosphate, and the like. The emulsifiable concentrate composition of the present invention may further contain a salt which can be used in the manufacture of emulsifiable concentrate.

The emulsifiable concentrate composition of the present invention may contain an emulsifier, an emulsion stabilizer, and/or a suitable amount of a stabilizer, specifically, in an amount of 0.01 to 10 parts by weight, 0.1 to 5 parts by weight based on 100 parts by weight based on the total amount of the emulsifiable composition. Parts, 0.3 to 3 parts by weight, 0.2 to 2 parts by weight, or 0.4 to 1 part by weight. The emulsifier refers to a substance which can mix two or more mutually miscible liquids into a stable mixture, and the stabilizer is a substance for preventing physical or chemical changes of foods.

Specific examples of the emulsifier, the emulsion stabilizer, or the stabilizer may include a nonionic surfactant such as a fatty acid monoglyceride, a sorbitan fatty acid ester (for example, Spans, etc.), a fatty acid ester of sucrose, or the like. Phosphate ester, gum arabic, egg yolk, gelatin, locust bean gum, guar Gum, Sanxian gum, sodium alginate, pectin, CMC, casein sodium, albumin, phosphate, citrate, hydroxypropyl methylcellulose, etc., but are not limited thereto.

In order to achieve the above object, another aspect of the present invention provides a method for producing an emulsifiable concentrate comprising the steps of mixing and dispensing vegetable oils and fats, and psicose.

In order to achieve the above object, still another aspect of the present invention provides a method for suppressing cracking in an emulsifiable concentrate, which comprises a process of mixing a vegetable oil and fat and naloxone to produce an emulsifiable concentrate.

Vegetable oils, psicose, and emulsifiable concentrates are the same as described above.

The method of producing an emulsifiable concentrate or inhibiting the generation of cracks in the emulsifiable concentrate of the present invention may further comprise a process of mixing with sucrose or fructose.

[Embodiment]

Hereinafter, the present invention will be described in more detail by way of examples. However, these examples are for illustrative purposes only, and the scope of the invention is not limited by these examples.

Example 1: Manufacture of emulsifiable concentrate

The cream compositions of T-1 to T-7 were produced in accordance with the composition of Table 1 below. In particular, sugars (sucrose (CJ CheilJedang, purity 98% or higher), fructose (CJ CheilJedang) mixed in the emulsifiable concentrate according to the conditions of Table 1. , purity 42% or higher, a mixture of fructose and glucose (first sugar company), and psicose (first sugar company, purity 95% or higher)] content is changed according to the table 1 As a mixture of fructose and glucose, a product consisting of fructose (42%) and glucose was used. The fructose in the first table and the following examples represents a mixture of fructose and glucose.

Test Example 1: Determination of viscosity of emulsifiable concentrate

The viscosity of the cream composition produced in Example 1 was determined in comparison with distilled water (single distilled water) and low fat margarine (Unilever, fat content 45% (w/w)). Viscosity is the amount of adhesion of an object. When the object has a lower viscosity, it has a higher fluidity and is closer to the liquid phase. When the body has a higher viscosity, it has lower fluidity and is closer to the solid phase. In detail, each 3 g of the emulsifiable concentrate, distilled water, and low-fat margarine produced in Example 1 was weighed at the center of the measurement position of the viscometer (AR 1500ex, TA Instruments, USA), and then the probe (40 mm parallel disk) was moved. To the position 1 mm higher at the center of the measurement position, the sample and the probe were uniformly and closely contacted with each other, and the probe was rotated at 7 ° C at a shear rate of 10 s ^-1 . The viscosity was measured at the time of 1 minute, and the results are shown in the second table below.

As a result, it was confirmed that the emulsifiable concentrate composition produced in Example 1 exhibited a viscosity similar to that of distilled water at a refrigerator temperature of 7 ° C, and had a high fluidity liquid phase, while the low fat margarine exhibited a high viscosity unlike the distilled water and emulsifiable concentrate composition in the refrigerator. When the temperature is stored, it becomes a solid phase.

Test Example 2: Measurement of over-run of emulsifiable concentrate composition

The degree of excess of the various cream compositions made in Example 1 was determined. Ultra-multiple refers to the extent of volume expansion relative to the initial value after firing. A higher super multi-value means a higher emulsion volume expansion, which is advantageous for workability.

Specifically, each 0.6 L of the emulsifiable concentrate composition produced in Example 1 was sent to the end of the firing using a kitchen hand mixer (USA, KITCHEN AID) at a high speed (8 stages), and the volume measured using a 100 mL PCT cup was determined according to the following formula. many. Further, the excess of T-2 to T-7 is a super-multiple representation with respect to T-1. Specifically, the second decimal place of the calculated value is rounded off, and the results are shown in Table 3 below.

[Formula 1] Super (%) = (volume after firing - volume before firing) 体积 volume before firing × 100

As a result, it was confirmed that T-1 containing 30% by weight of sucrose exhibited the lowest over 178%, T-3 to T-5 in which all or part of sucrose was substituted with psicose, or T-6 mixed with fructose and psicose. And T-7 showed a higher than 200% higher, showing an increase of more than a lot. In particular, T-3 containing 30% (w/w) of psicose, in which all of the sucrose or fructose was replaced by psicose, showed the highest excess of 239%. Among them, when the super-multiple is expressed as a relative value, the relative super-value of T-1 to T-7 as a saccharide and only sucrose-containing T-1 is 1.1 to 1.3.

Thus, it can be seen that when a mixture of sucrose and psicose is used or only oseose is used instead of sucrose, the super-mass properties of the cream composition are improved and are more advantageous for volume expansion.

Test Example 3: Determination of physical properties of emulsifiable concentrates

The specific physical properties of the various emulsifiable concentrate compositions produced in Example 1 were determined using TA (Texture Resolver).

Specifically, the same volume of the emulsifiable concentrate composition produced in Example 1 was densely placed on a sample support stand of a texture analyzer (TAXT plus), and the contact point with the surface was fixed at a constant force and speed (test Speed and post-test speed 1.0 mm/sec) The mobile probe (TTC spreader) was placed at a depth of 85% from the surface of each sample. After the pressure is applied to the contact point with the surface at a fixed force and speed (test speed and test speed 1.0mm/sec), the probe (TTC spread device) is pressurized to 85% depth, when the probe returns to the original position The resistance value is measured. The measured value was defined as the adhesion (g/sec).

In this regard, the thrust of the maximum intensity of the probe applied to the sample indicates hardness (force), and the ratio of the resistance value generated when the sample is continuously pressurized is defined as spreadability.

Further, the combination measured by the above method is shown in Table 4 below. A higher hardness (gf) value indicates that the cream composition is harder, while a lower spreadability [gradient (g/sec)] value indicates that the cream composition has lower resistance and excellent spreadability.

As a result, as shown in the fourth table, T-1 containing only sucrose has high hardness, spreadability, and adhesion value, indicating very poor processability, and replacing all or a part of sucrose with psicose. -3 to T-5 have low hardness, spreadability, and adhesion values, indicating a very improved processability. Furthermore, T-6 and T-7, which partially replace sucrose with psicose, showed significantly improved processability compared to T-2 containing only fructose. In particular, T-3 containing 30% (w/w) psicose, which replaces all sucrose or fructose with psicose, has the lowest hardness, spreadability, and adhesion value, indicating the best Machinability.

Therefore, it was confirmed that when naloxone was added instead of sucrose or fructose, the hardness and spreadability of the emulsifiable concentrate were reduced, and the icing operation of the emulsifiable concentrate was easily carried out with less force, and the work efficiency was improved, and the softness was provided. The texture is good for preference.

Test Example 4: Discussion on crack formation of emulsion composition

Whether cracks were generated when using the various emulsifiable compositions produced in Example 1 was investigated. When the cake is added with icing or decoration work using emulsifiable oil, the texture becomes weak due to the movement of moisture at the time of low-temperature storage, and as a result, there is a problem that cracks are generated to reduce the commercial value. Because of this, explore the effect of improving this problem.

Specifically, the icing sugar of the cream composition was applied to a petri dish at a thickness of 1 cm, and stored at 5 ° C to visually examine the generation of cracks. The degree of the crack is shown in Fig. 1, and is shown in the fifth table in accordance with the following criteria (no crack: X, crack: ○, many cracks: ◎).

As a result, as shown in the fifth table, T-1 containing only sucrose showed cracks on the 2nd day, and T-2 containing only fructose produced a number of cracks on the 4th day.

In contrast, T-3 to T-7, in which all or a portion of sucrose or fructose was replaced by psicose, showed cracks only at the low temperature only on the third day after the addition of the frosting. In particular, when sucrose and psicose are added at a mixing ratio of 2:1 or 1:2, or when fructose and psicose are added at a mixing ratio of 1:2, crack formation is more significantly inhibited.

Therefore, it can be seen that when all or a part of sucrose or fructose is replaced by psicose, the generation of cracks at the low temperature after the emulsified icing cream can be suppressed, and the crack generation time can be further delayed.

Test Example 5: Discussion on the effect of emulsifiable concentrate composition on liquid beverage

It was investigated whether the various emulsifiable compositions produced in Example 1 exhibited the same effect when used in a liquid beverage such as coffee. In this case, in order to strengthen the aroma of the coffee, the cream needs to be quickly dissolved in the coffee. Specifically, 50 g of each of the cream compositions was placed on top of 270 g of coffee at 75 °C. The time when the cream was completely dissolved in the coffee was measured and shown in Table 6 below.

As a result, when all or a part of sucrose or fructose is substituted with psicose, the time for the emulsification to dissolve is shortened. In particular, only T-3 with psicose added, and fructose and psicose showed a maximum dissolution rate with T-7 added at a mixing ratio of 1:2.

Therefore, it can be seen that when aldose is used in the manufacture of emulsifiable concentrates other than sucrose or fructose, the dissolution rate of the emulsifiable concentrate can be improved, and the sensory preference of the liquid beverage is more favored.

From the above description, it will be understood by those skilled in the art that the present invention may be embodied in various specific forms without departing from the spirit of the invention. Therefore, it should be understood that the above-described embodiments are not limiting, and are described in various aspects. The scope of the present invention is defined by the appended claims, and is not defined by the foregoing description, therefore, all changes and modifications within the scope of the claims, or equivalents In the request item.

Claims (17)

An emulsifiable concentrate composition comprising vegetable oils and fats and psicose, wherein the fats and oils produced using the aforementioned emulsifiable concentrates have a hardness of 70 to 220. The emulsifiable concentrate composition according to claim 1, wherein the aldose content is 5 to 40 parts by weight based on 100 parts by weight of the total amount of the emulsifiable concentrate composition. The emulsifiable concentrate composition according to claim 1, wherein the vegetable oil and fat is contained in an amount of 10 to 35 parts by weight based on 100 parts by weight of the total amount of the emulsifiable concentrate composition. The cream composition according to claim 1, wherein the cream composition further contains fructose, and the content of fructose and psicose is 5 to 40 parts by weight based on 100 parts by weight of the total amount of the cream composition. The emulsifiable concentrate composition according to claim 4, wherein the emulsifiable concentrate composition further contains glucose, wherein the content of fructose, glucose, and psicose is 5 to 40 with respect to 100 parts by weight of the total amount of the emulsifiable concentrate composition. Parts by weight. The emulsifiable concentrate composition according to claim 4, wherein the mixing ratio of fructose and psicose contained is from 1:0.5 to 1:5. The cream composition according to claim 5, wherein the fructose/glucose and psicose are mixed in a ratio of 1:0.5 to 1:2. The emulsifiable concentrate composition according to claim 1, wherein the emulsifiable concentrate composition further comprises sucrose, wherein the sucrose and psicose are contained in an amount of 5 to 40 parts by weight based on 100 parts by weight of the total amount of the emulsifiable concentrate composition. . The emulsifiable concentrate composition according to claim 8, wherein the mixture ratio of sucrose and psicose is 1:0.5 to 1:2. The emulsifiable concentrate composition according to claim 1, wherein the emulsifiable concentrate produced by using the emulsifiable concentrate composition has a viscosity of 0.02 Pa. s to 0.06Pa. s. The emulsifiable concentrate composition according to claim 1, wherein the emulsifiable concentrate produced by using the emulsifiable concentrate composition is relatively super-extra value with respect to the emulsifiable concentrate produced using the emulsifiable concentrate composition containing only sucrose as a saccharide. The multi value is 1.1 to 1.3. The emulsifiable concentrate composition according to claim 1, wherein the emulsifiable concentrate produced using the emulsifiable concentrate composition has a spreadability of from 3 g/sec to 8 g/sec. The emulsifiable concentrate composition according to claim 1, wherein the emulsifiable concentrate produced by using the emulsifiable concentrate composition has a viscosity of from 150 g/sec to 310 g/sec. The cream composition according to claim 1, wherein the cream composition further comprises casein sodium, an acidity adjuster, a refined salt, a flavoring agent, a salt, a coloring agent, or water. An emulsifiable concentrate comprising the emulsifiable concentrate composition according to any one of the items 1 to 14 of the patent application. A method for producing an emulsifiable concentrate, which comprises a process of mixing and delivering vegetable oils and naloxones. A method for inhibiting cracking of an emulsifiable concentrate, the method comprising the steps of mixing vegetable oils and psicose to produce emulsifiable concentrates.