TWI691278B - 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

Alloxanose-containing composition for improving taste quality

The present disclosure relates to a composition for preparing sweeteners, which includes naringin, stevia extract modified by enzymes, and sugar including allulose. In particular, 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; one A 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 foods are defined in the "Food Additive Vocabulary" 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, in the above-mentioned carbohydrate-based sweeteners, excessive consumption of sugar and fructose has caused social problems such as an increased 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.

Allulose is a natural sugar that exists in trace amounts during the reaction of molasses and glucose, and its sweetness is generally known as about 70% of the sweetness of sugar. Unlike sugar and fructose, allulose is a traditionally widely used disaccharide. It has the advantage that it can be used as a zero-calorie sweetener because it is not metabolized in the body. In addition, allulose 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 excellent and outstanding aspects, allulose is attracting attention as a next-generation sweetener. However, alloxan sugar is problematic because it is difficult to use as a sweetener in terms of sensory perception, because unlike conventional sugars, when alloxan sugar is actually used as a sweetener, it produces Spicy and bitter.

The inventor of the present case conducted a thorough study with the intention to solve the aforementioned problems, and as a result, by confirming that when alloxan, naringin, and enzyme-catalyzed stevia extract were added in combination, the addition of allulose as a sweet The sensory perception problems that may occur due to odorants can be effectively solved, and the inventor of the present case has completed the present disclosure.

An object of the present disclosure is to provide a composition for preparing a sweetener, which comprises naringin, stevia extract modified by enzymes, and sugar including allulose.

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, stevia extract modified by enzyme catalysis, and sugar including allulose.

Yet another object of the present disclosure is to provide a method for preparing a sweetener, which includes the steps of mixing naringin, stevia extract modified by enzyme catalysis, and sugar including allulose.

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

Yet another object of the present disclosure is to provide a composition for improving spicy or bitter taste, which comprises naringin, stevia extract modified by enzyme catalysis, and sugar including allulose.

Yet another object of the present disclosure is to provide a method for improving the spicy or bitter taste, which comprises the steps of mixing naringin, stevia extract modified by enzyme catalysis, and sugar including allulose.

By using a combination of alloxan, naringin, and stevia extract modified by enzyme catalysis, the present disclosure provides a novel composition for improving the taste quality by reducing the spicy taste of alloxan and/ Or bitterness, can improve the taste quality and compensate for sweetness.

[Detailed description of the preferred embodiment]

In the following, this disclosure will be described in detail. Meanwhile, 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.

Alloxan sugar has attracted attention as an alternative sweetener for sugar, which has a low calorie content of 0 kcal/g to 0.2 kcal/g, and thus has an advantage in that it provides conventional sugars (such as Low calorie content of 0% to 5% of sugar, etc.). However, unlike conventional sugars (sucrose, fructose) that are highly preferred by people, allulose has a problem of producing a spicy and bitter taste. In this regard, in this disclosure, it is confirmed that by combining naringin, stevia extract modified by enzyme catalysis, and alloxan sugar as sugar, the taste quality of alloxan sugar can be improved, in other words, can be reduced The spicy and bitter taste, as well as the compensation for sweetness, were first discovered by the inventor of this case.

One aspect of the present disclosure provides a composition for preparing a sweetener, which includes sugar, naringin, and stevia extract modified by enzyme catalysis.

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

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

Alloxanose can be appropriately included in the composition used to prepare the sweetener, and in particular, based on the total weight of 100 parts by weight of the composition used to prepare the sweetener, the content can 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 allulose is not limited by this.

In addition, allulose can be in liquid form, or in powder and crystal form. When the alloxan sugar system is in 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 the total weight of 100 parts by weight of alloxan sugar 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, allulose can be used in diluted or concentrated form. In addition, based on 100 parts by weight of solid content, the impurities of pure allulose 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 Scope of serving. When the alloxan sugar is in the form of powder and crystals, the purity of pure allulose can be 90 parts by weight or more, 95 parts by weight or more based on the total weight of 100 parts by weight of allulose 98 parts by weight or more, and by mixing with other raw materials, allulose can be used in a diluted form.

In the composition for preparing sweeteners of the present disclosure, sugars other than allulose can be included in the form of mixed sugars. Specifically, the alloxan sugar may be in the form of a mixed sugar with one or more sugars selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, and allulose Other sugar alcohols, but allulose is not limited by this. Finally, additional ingredients may be further included as long as it can be included in the composition for preparing a sweetener in an appropriate amount in the present disclosure. The composition of the present disclosure for preparing sweeteners may include additional sugar and/or fructose, or may not.

In addition, the sugar including allulose may include only allulose as the sugar.

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

In the present disclosure, the mouthfeel quality may be spicy and/or bitter, and more particularly, may be spicy and/or bitter due to allulose. When alloxan sugar is added to food as a sweetener, it has a spicy or bitter taste problem caused by the addition of alloxan sugar. However, in the composition of the present disclosure for preparing sweeteners, in which naringin and stevia extract modified by enzyme catalysis are mixed with allulose, the spiciness and bitterness are reduced, and thus The composition can be used as an excellent sweetener with a low calorie content.

The composition for preparing sweeteners, which does not include naringin and stevia extract modified by enzyme catalysis, can have an improved sweetness quality.

In this disclosure, sweetness quality refers to sweetness. In the composition of the present disclosure for preparing sweeteners, the combination of allulose, naringin, and stevia extract modified by enzyme catalysis are included, and therefore, naringin and The composition of the stevia extract modified by enzyme catalysis for the preparation of sweeteners can be improved in terms of sweet taste preference.

In the present disclosure, the citrus extract may contain naringin. Naringin is a type of flavonoid with the chemical formula of C ₂₇ H ₃₂ O ₁₄ and is in the form of flavones combined with rhamnose and glucose. Naringin is an ingredient that appears evenly in the bark, juice, and seeds of citrus-based plants. In addition, due to the rich content of naringin, naringin can be used as an index substance for extracts mainly composed of citrus. Again, in addition to naringin, polyphenols (except limonene, ascorbic acid, and naringin) can be further included in citrus extracts.

Limonene is a material with a C ₁₀ H ₁₆ chemical formula in which two isoprene units are repeated, and belongs to a type of terpene. Limonene is an aroma component mainly present in the bark of citrus-based plants, and thus can be used as an aroma indicator of citrus extracts.

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

The content of polyphenols other than naringin can be 4 to 20 times, 5 to 14 times, or 6 to 12 times, but not limited to naringin.

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

In the present 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 (for example, by extraction processing corresponding to a citrus plant The obtained extract, the diluted or concentrated product of the extract, the dry extract obtained by drying the extract, the partially purified product or purified product of the extract, a mixture thereof, etc.). The extraction method of the extract is not particularly limited, and can be extracted according to common methods in the industry. Non-limiting examples of the extraction method may include hot water extraction, ultrasonic extraction, filtration, and reflux extraction; these methods may be performed alone or in combination of two or more.

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

The content of the citrus extract may be, based on the dry solid content of 100 parts by weight of allulose, 0.0001 to 1 part by weight, 0.0001 to 0.5 parts by weight, 0.0001 to 0.1 parts by weight, 0.001 to 1 part by weight, 0.001 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 citrus extract is not limited by this.

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

Specifically, based on the dry solid content of 100 parts by weight of liquid alloxan, 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; and 100 The dry solid content of crystalline allulose in parts by weight is used as a basis, and the content of naringin may 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 dicotyledon grass belonging to the family Asteraceae and Campanula punctata, and its scientific name is Stevia rebaudiana. In addition, stevia extract is known to be used in herbal teas, beverages, Chinese herbal medicines, health supplements and the like. Again, because Stevia extract contains a lot of sweet ingredients, such as stevioside and rebaudioside, it can be used as a natural sweetener. "Enzyme-catalyzed stevia extract" refers to stevia extract that has undergone enzyme-catalyzed treatment to improve the taste quality such as the bitter taste produced in stevia extract, and the use of enzymes such as alpha-glucosyltransferase.

In the present disclosure, commercially available stevia extract or stevia extract modified by enzyme catalysis, or those obtained by harvesting or cultivating in nature, and preferably leaves of stevia extract, but not Subject to this.

In the present disclosure, the stevia extract can be obtained by extracting stevia extract using pure water, C ₁ to C ₄ lower-carbon alcohols, or a mixed solvent thereof. In particular, stirring extraction and ultrasonic extraction are performed 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) at 50°C to 70°C; by using The hot water extraction method at 100°C continuously extracts 2 to 3 times to obtain the obtained product; after filtering the obtained product through a filter paper, the filtrate is removed by a rotary vacuum evaporator; the residue is subjected to vacuum freeze drying and hot air drying; Obtain stevia extract.

In addition, the stevia extract extract of the present disclosure may include one of extracts obtained by extraction treatment, diluted or concentrated products of the extract, dry extracts obtained by drying the extract, and one of partially purified products or purified products of the extract Or more.

Stevia extract modified by enzyme can be in liquid or powder form.

In the present disclosure, the content of stevia extract modified by enzymes 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 based on 100 parts by weight solid content of allulose 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 stevia extract modified by enzyme catalysis is not affected by this limit.

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

The composition for preparing a sweetener of the present disclosure may further include dextrin, starch, stabilizer, acidity regulator, refined salt, silicon dioxide, flavoring agent, coloring additive, or water. Stabilizer refers to the material to be added for the purpose of preventing physical or chemical changes of food. In addition to the above, the composition for preparing sweeteners of the present disclosure may further include known materials that are commonly used to prepare sweeteners.

Specific examples of the stabilizer may include gum arabic, agar, gelatin, locust bean gum, guar gum, xanthan gum, sodium alginate, pectin, CMC, sodium casein, albumin, phosphate, citrate, Hydroxypropyl methyl cellulose, etc., but not limited by this.

Another aspect of the present disclosure provides a method for preparing a composition for preparing a sweetener or a method for preparing a sweetener, which comprises mixing naringin, stevia extract modified by enzyme catalysis, and including The sugar step of loxulose.

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

The sweetener of the present disclosure may be prepared through the above-described method of preparing a sweetener, and may be one in which the spicy or bitter taste produced by allulose is reduced.

Yet another aspect of the present disclosure provides a composition for improving spicy or bitter taste, which includes naringin, stevia extract modified by enzyme catalysis, and sugar including allulose. Yet another aspect of the present disclosure provides a method for improving spicy or bitter taste, which includes the steps of mixing naringin, stevia extract modified by enzyme catalysis, and sugar including allulose.

Alloxan, sugar, naringin, stevia extract modified by enzyme catalysis, spicy taste, and bitter taste are as described above.

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

Liquid allulose (CJ CheilJedang; solid content 71±1%, allulose (95% or more) as dry solids), citrus extract (Quinabra); powder; Naringin (0.51% by weight), ascorbic acid (5.99% by weight), polyphenols (3.2% to 5.7% by weight as dry solids), and stevia extract modified by enzymes (Daepyung); powder ; Stevia extract glycosides (90% or more) are dry solids), the mixing ratio shown in Table 1 below, weighed using an electronic scale. In order to prepare citrus extracts and stevia extracts modified by enzyme catalysis, the extracts extracted from the citrus plants and stevia extracts are purified and/or enzymatically processed, and then the resulting products are spray dried to obtain Citrus extract in powder form and stevia extract modified by enzymes. The weighed liquid alloxanose is heated in a 82°C water bath, and the enzyme-catalyzed stevia extract and citrus extract containing the weighed naringin are slowly added to it, so that the mixture can be uniformly mixed Without cohesion. These processing procedures were repeated to prepare the sweetener syrup 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 spicy and sweet taste quality preferences were determined through a sensory perception test.

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

The sensory perception evaluation of various mixed sweetener compositions prepared in Example 1 was conducted. In particular, the sensory perception assessment is conducted on 30 or more reviewers using a 5-point scale. Using comparative examples as the basis, the scores for each attribute are analyzed based on the results of each experimental example based on the T-test, and then displayed as statistically significant differences (p<0.05), 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 compositions of Comparative Example 1 that did not include naringin and stevia extract modified by enzymes, and the compositions of Comparative Examples 2 to 6 that only included stevia extract modified by enzymes, In all the mixed sweetener compositions of Experimental Examples 1 to 15 including naringin and stevia extract modified by enzyme catalysis, the spicy and bitter tastes were reduced, and the sweetness quality of allulose was improved.

In particular, the enzyme-catalyzed stevia extract and naringin used in Experimental Examples 7 to 10 are used, in which the content of the enzyme-catalyzed stevia extract is 0.6 parts by weight, and the content of naringin is 0.002 to 0.010 parts by weight is the most effective for reducing spiciness and bitterness, so these experimental examples and comparative examples show significant effects. Based on this, it is also confirmed that the overall sweet taste preference in Experimental Examples 7 to 10 is also the most excellent; and in the composition ratio of Experimental Examples 7 to 10, the effect of liquid alloxan for improving the taste quality is 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 allulose

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

In particular, crystalline alloxan sugar (CJ CheilJedang; alloxan sugar (98% or more) as a dry solid), citrus extract (quinapax; 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 enzyme catalysis, the mixing ratio shown in Table 3 below is weighed, and these additions Into a zero-gravity mixer (F20, SEJI TECH), and then, homogeneously mixed at a rate of 40 rpm to prepare a sweetener powder. The moisture in the sweetener powder that has been thoroughly mixed is dried in a constant temperature oven at 75°C for 30 minutes. Add pure water to the sweetener powder to prepare an aqueous solution with a concentration of 10%, and determine the spicy and sweet taste preferences through the sensory perception test.

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

The sensory perception evaluation of various mixed sweetener compositions prepared in Example 3 was conducted. In particular, the sensory perception assessment is conducted on 30 or more reviewers using a 5-point scale. Using comparative examples as the basis, the scores for each attribute are analyzed based on the results of each experimental example based on the T-test, and then displayed as statistically significant differences (p<0.05), 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 compositions of Comparative Example 12 that did not include naringin and stevia extract modified by enzymes, and the compositions of Comparative Examples 13 to 17 that included only stevia extract modified by enzymes, In all the mixed sweetener compositions of Experimental Examples 26 to 29 including naringin and stevia extract modified by enzyme catalysis, the spicy and bitter tastes were reduced, and the sweetness quality of allulose was improved.

In particular, the enzyme-catalyzed stevia extract and naringin used in Experimental Examples 33 to 35 were used, in which the content of the enzyme-catalyzed stevia extract was 0.15 parts by weight, and the content of the citrus extract was 0.0014 To 0.0020 parts by weight (the content of naringin included in the citrus extract is 0.00007714 to 0.00010020 parts by weight), which is the most effective for reducing the spicy and bitter taste, so these experimental examples show significant effect. According to this, it was confirmed that the overall sweet taste preference in Experimental Examples 33 to 35 was also the most excellent; and in the composition ratio of Experimental Examples 33 to 35, the effect of crystalline alloxan 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 stevia extract modified by enzyme catalysis are used in combination with liquid allulose or powdered allulose, not only the unique taste quality of allulose (For example, spicy and bitter tastes are reduced), and the sweetness quality of allulose is also increased, which can further increase the value of allulose as a sweetener.

Although the present disclosure has been described with reference to specific examples, those skilled in the art will understand that the present disclosure can be implemented in other specific forms without departing from the technical essence or essential characteristics of the present disclosure. Therefore, in all aspects, the above specific examples are regarded as illustrative rather than restrictive. Again, the scope of this disclosure is defined by the scope of the attached patent application, not by the implementation. It must be understood that all modifications or changes derived from the meaning and scope of this disclosure and its equivalents are included in the accompanying Within the scope of the patent application.

Claims (13)

A composition for preparing sweeteners, comprising naringin, stevia extract modified by enzyme catalysis, and sugar including allulose, wherein the composition has improved taste quality; and wherein, The taste quality is spicy or bitter due to alloxan. The composition as described in item 1 of the patent application scope, wherein the content of the naringin in the composition is such that the bitter taste of naringin is not expressed. The composition as described in item 1 of the scope of the patent application, wherein the composition for preparing sweeteners which does not contain naringin and stevia extract modified by enzyme catalysis has improved sweet taste quality . The composition as described in item 1 of the scope of the 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 allulose. The composition as described in item 1 of the patent application scope, wherein the content of the enzyme-catalyzed modified stevia extract is 0.001 to 1 part by weight based on 100 parts by weight of the solid content of the allulose. The composition as described in item 1 of the patent application scope, wherein the naringin and the enzyme-catalyzed stevia extract are included 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 alloxanose is 80 to 100 parts by weight of the total solids content of the composition used to prepare the sweetener 99.99 parts by weight. The composition as described in item 1 of the patent application scope, wherein the composition is in the form of a liquid Body or powder form. A method for preparing a composition for preparing a sweetener, comprising the steps of mixing naringin, stevia extract modified by enzyme catalysis, and sugar including allulose, wherein the composition has improved taste Quality; and wherein the taste quality is the spicy or bitter taste due to alloxan. A method for preparing a sweetener, comprising the steps of mixing naringin, stevia extract modified by enzyme catalysis, and sugar including allulose, wherein the composition has improved taste quality; and The taste quality is the spicy or bitter taste caused by allulose. A sweetener comprising the composition for preparing a sweetener as described in item 1 of the patent application. A composition for improving spicy or bitter taste, comprising naringin, stevia extract modified by enzyme catalysis, and sugar including alloxan sugar, wherein the spicy or bitter taste is caused by alloxan sugar To. A method for improving spicy or bitter taste, comprising the steps of mixing naringin, stevia extract modified by enzyme catalysis, and sugar including alloxan sugar, wherein the spicy or bitter taste is due to alloxan Caused by sugar.