WO2019088575A2 - 알룰로스를 포함하는 코코아 음료용 프리믹스 및 이의 제조방법 - Google Patents

알룰로스를 포함하는 코코아 음료용 프리믹스 및 이의 제조방법 Download PDF

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Publication number
WO2019088575A2
WO2019088575A2 PCT/KR2018/012764 KR2018012764W WO2019088575A2 WO 2019088575 A2 WO2019088575 A2 WO 2019088575A2 KR 2018012764 W KR2018012764 W KR 2018012764W WO 2019088575 A2 WO2019088575 A2 WO 2019088575A2
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WO
WIPO (PCT)
Prior art keywords
premix
cocoa
cocoa beverage
parts
weight
Prior art date
Application number
PCT/KR2018/012764
Other languages
English (en)
French (fr)
Korean (ko)
Other versions
WO2019088575A3 (ko
Inventor
김선희
변성배
정동철
Original Assignee
씨제이제일제당 (주)
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 씨제이제일제당 (주) filed Critical 씨제이제일제당 (주)
Publication of WO2019088575A2 publication Critical patent/WO2019088575A2/ko
Publication of WO2019088575A3 publication Critical patent/WO2019088575A3/ko

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/12—Replacer
    • A23V2200/132—Sugar replacer
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5114—Dextrins, maltodextrins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/628—Saccharose, sucrose

Definitions

  • the present application relates to a premix for cocoa beverages which improves the solubility of a premix for cocoa beverages comprising cocoa powder, skim milk powder, vegetable creamer and allylose;
  • a method for preparing a premix for a cocoa beverage which improves the solubility of a premix for cocoa beverages comprising mixing cocoa powder, skim milk powder, vegetable creamer and alulose;
  • the vegetable creamer is used in an amount of 10 to 30 parts by weight, 12 to 28 parts by weight, 14 to 26 parts by weight, 16 to 24 parts by weight, 17 to 20 parts by weight, or 18 by weight But is not limited thereto.
  • alulose is a type of sugar having the formula C 6 H 12 O 6 , molecular weight of 180.16, which is known to exist in small quantities in figs, grapes and the like, and is also called psicose.
  • the above-mentioned aluloses include both D-aluloses and L-aluloses, and commercially available aluloses may be purchased and used, or they may be prepared by chemical or microbiological methods.
  • the calorie is 0 to 0.2 kcal / g, which is very low to 0 to 5% as compared with the same amount of common sugars (fructose, glucose, sugar, etc.).
  • the alulose may be used in solid form such as solid phase, powder or crystal, and specifically, the alulous may be crystalline alululose.
  • the alulos may be aluloses having a purity of 90% or more (containing 90 wt% or more of alulose based on dry solids), a purity of 95% or more, a purity of 98% or more, or a purity of 98% to 99.5%.
  • the premix for cocoa beverages of the present application may have improved solubility and dispersibility. Specifically, it was confirmed that the solubility and dispersibility of the premix for cocoa beverage is superior to that of the existing cocoa beverage premix containing only sugar and sugar. This is advantageous in that it can shorten the time of production of the actual cocoa beverage.
  • the dissolution time is 1% to 50% as compared with the cocoa beverage pre- , 10% to 40%, 15% to 35%, or 20% to 30%.
  • the premix for cocoa beverages of the present application additionally contains sugar
  • the sugar and the allylose are mixed in a mixing ratio of 30: 1 to 0.05: 1, a mixing ratio of 10: 1 to 0.5: 1, a mixing ratio of 7: 1 to 0.1: , A mixing ratio of 5: 1 to 0.5: 1, a mixing ratio of 3: 1 to 0.5: 1, a mixing ratio of 2: 1 to 0.5: 1, more specifically, a mixing ratio of 1: 1 to 0.5: 1, But is not limited thereto.
  • Another aspect of the present application for achieving the above object is to provide a method for preparing a premix for cocoa beverage, which improves the solubility of a premix for cocoa beverages comprising mixing cocoa powder, skim milk powder, vegetable creamer and alulose .
  • the premixes for cocoa beverages of Comparative Examples and Experimental Examples 1 to 5 were prepared with the composition shown in Table 1 below.
  • the content of sugar, maltodextrin, alulose, and steviol glycosides blended in a premix for cocoa beverage was prepared with different conditions as shown in Table 1.
  • the sensory qualities of cocoa beverages prepared by mixing the premixes for various cocoa beverage prepared in Example 1 with milk were evaluated for each of 40 female and male panelists trained. Specifically, for the sensory evaluation, 20 g of the prepared premix for cocoa beverage was weighed and 200 ml of warm milk was further mixed to prepare a cocoa beverage, and the prepared beverage was provided to a panel to compare its sensory quality.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Non-Alcoholic Beverages (AREA)
PCT/KR2018/012764 2017-10-31 2018-10-25 알룰로스를 포함하는 코코아 음료용 프리믹스 및 이의 제조방법 WO2019088575A2 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2017-0144103 2017-10-31
KR20170144103 2017-10-31

Publications (2)

Publication Number Publication Date
WO2019088575A2 true WO2019088575A2 (ko) 2019-05-09
WO2019088575A3 WO2019088575A3 (ko) 2019-07-04

Family

ID=66331424

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2018/012764 WO2019088575A2 (ko) 2017-10-31 2018-10-25 알룰로스를 포함하는 코코아 음료용 프리믹스 및 이의 제조방법

Country Status (3)

Country Link
KR (1) KR102167015B1 (zh)
TW (1) TWI687164B (zh)
WO (1) WO2019088575A2 (zh)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210079624A (ko) * 2019-12-20 2021-06-30 대상 주식회사 알룰로스를 포함하는 가공유 조성물

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002193839A (ja) * 2000-12-27 2002-07-10 Meiji Seika Kaisha Ltd ココア製剤
DE102004035373B3 (de) * 2004-07-21 2006-03-30 Südzucker AG Mannheim/Ochsenfurt Verbesserte kakaohaltige Mischungen
US10869494B2 (en) * 2006-11-10 2020-12-22 Matsutani Chemical Industry Co., Ltd. Sweetener containing D-psicose and foods and drinks obtained by using the same
US20140272068A1 (en) * 2013-03-14 2014-09-18 Indra Prakash Beverages containing rare sugars
WO2015075473A1 (en) * 2013-11-22 2015-05-28 Tate & Lyle Ingredients Americas Llc Food and beverage products comprising allulose (psicose)
KR20170027195A (ko) * 2015-09-01 2017-03-09 대상 주식회사 코코아향 고풍미 음료용 파우더 조성물 및 이의 제조방법

Also Published As

Publication number Publication date
WO2019088575A3 (ko) 2019-07-04
TWI687164B (zh) 2020-03-11
KR20190049495A (ko) 2019-05-09
TW201922108A (zh) 2019-06-16
KR102167015B1 (ko) 2020-10-19

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