WO2019088707A2 - Composition de crème comprenant de l'allulose - Google Patents

Composition de crème comprenant de l'allulose Download PDF

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Publication number
WO2019088707A2
WO2019088707A2 PCT/KR2018/013124 KR2018013124W WO2019088707A2 WO 2019088707 A2 WO2019088707 A2 WO 2019088707A2 KR 2018013124 W KR2018013124 W KR 2018013124W WO 2019088707 A2 WO2019088707 A2 WO 2019088707A2
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Prior art keywords
cream
parts
cream composition
weight
composition
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PCT/KR2018/013124
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English (en)
Korean (ko)
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WO2019088707A3 (fr
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김원철
최종민
주은영
김철진
정동철
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씨제이제일제당 (주)
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Publication of WO2019088707A2 publication Critical patent/WO2019088707A2/fr
Publication of WO2019088707A3 publication Critical patent/WO2019088707A3/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • 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
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/606—Fructose
    • 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 cream preparation comprising a cream composition comprising a vegetable oil and an allyl, a vegetable oil and a mixture of aluloses and whipping, and a cream comprising a vegetable oil and a mixture of aluloses And more particularly, to a method of suppressing cracks.
  • Cream has been widely used in confectionery bakery fields such as confectionery, crackers, bread, cake, etc. However, due to recent developments in the food and beverage industry, it has become more and more common to use foods such as sauces, soups, puddings, It is also used in liquid beverages such as coffee, yogurt and the like.
  • creams include whipping cream, shower cream, custard cream, and butter cream. It is very important to choose the proper cream considering the hardness, tackiness, spreadability, moisture content, .
  • margarine having a water-in-oil emulsified form prepared by adding water and an emulsifying agent to the edible oil for use in a confectionery baking process or for improving the flavor of a food
  • Another example is the use of shortening, which has been developed as a substitute for lard and tougue, in order to make crisp taste of cookies and bread in the baking process.
  • This is a product made by quenching and associating the edible oil with solid or liquid phase. Characterized in that it is composed of only edible or edible oils and additives.
  • Such margarine or shortening is a secondary processing oil which is made by using edible oil as a raw material and has properties or shape suitable for the purpose of use, and can be used for filling or sanding in a confectionery process.
  • vegetable whipping cream having a fat content of 10 to 35% can be used not only for confectionery baking, but also for making various desserts such as cream puffs and for bubbling liquid drinks such as coffee and tea , which corresponds to a secondary processing retention with different emulsification forms and other uses than the margarine and shortening.
  • These whipping creams consist of fresh cream, edible oil, water, emulsifiers, thickeners, preservatives and other additives.
  • whipped cream has attracted attention as a substitute for fresh cream because it has the form of oil-in-water This is because it is suitable for icing the cake or decorating the fine parts of the cake and also for beverage.
  • the whipping cream has a great difference in properties such as moisture content, texture, stickiness, hardness and the like compared to the cream made with margarine and shortening having high fat content, the creaminess, workability, storage In order to improve the stability and the like, it is necessary to consider the specific properties of the whipping cream.
  • whipped cream is prepared by whipping cream at a refrigeration temperature in the form of a liquid, in which an emulsifier, a thickener, a saccharide and a flavoring are added and processed, It is used for decorating, icing, sanding and filling of cakes and bakeries using the bulkiness of cream, and it is widely used especially for liquid beverage such as coffee .
  • the quality of the whipped cream is deteriorated as the fat crystals of the fat are recrystallized to change the crystal of the fat, and the product is hardened or curled As a result, defects such as decoration, icing, and the like are deteriorated, cracks are generated, and the merchantability is deteriorated.
  • Korean Patent Registration No. 10-0334735 discloses a whipping cream composition having low fat content, acid resistance and freezing resistance and a preparation method thereof. However, since it contains casein protein and whey protein, There is a problem that the stability of the composition is poor.
  • Korean Patent Registration No. 10-1695832 has proposed a method of improving the workability of confectionery baking cream by providing a cream composition for confectionery and baking containing 'Psychosis'. However, (W / w), and the application range of the cream composition is limited to custard cream, butter cream, and the like, so that it is limited to confectionery baking purposes.
  • the present application provides a cream composition comprising a vegetable oil and an alulose.
  • the present application provides a method for producing a cream, comprising mixing and whipping a vegetable oil and an alulose.
  • the present application provides a method for inhibiting cracking of a cream, comprising the step of mixing the vegetable oil and the allylose to prepare a cream.
  • the cream composition of the present application is characterized in that the overrun characteristic is further improved by containing alululose in addition to sugar and / or fructose and / or glucose, and it is advantageous in workability depending on physical properties during icing or decorating work, And the effect is reduced.
  • the addition of alulose improves the microbial stability and significantly reduces the content of vegetable oil, thereby making it possible to produce a cream having a low calorie.
  • 1 is a photograph showing the degree of cracking of the cream composition.
  • One aspect of the present application provides a cream composition comprising vegetable fats and aluloses.
  • cream means a product obtained by processing vegetable or animal fat ingredients, and whipping cream, shower cream, custard cream, butter cream and the like are applicable to the above-mentioned creams. do.
  • the whipped cream in the cream refers to a secondary processed oil which causes bubbling by stirring the cream at a low temperature.
  • Whipping cream is a substitute for whipped cream. It is composed of whipped cream, edible oil, water and emulsifier, thickener, preservative and other additives. It is in the form of oil-in-water and is mainly used for confectionery, baking, Lt; / RTI >
  • the term 'cream composition' in this application means a product in liquid form.
  • the cream composition When the cream composition is provided in liquid form in the present application, it can exhibit excellent workability in confectionery, baking, especially beverage decorating, and may be more advantageous to feel the rich flavor of the cream upon ingestion.
  • the shape of the container for storing the cream can be more diversified than in the case of having a solid form, thereby making it more suitable for icing or decoration.
  • edible oil means oil which is produced and processed so as to be edible by using a plant containing fat (including crushed powder) or crude oil obtained from animal, and can be divided into vegetable oil and animal oil oil according to the raw material.
  • vegetable oils include soybean oil, corn oil, rapeseed oil, rice bran oil, sesame oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil, palm oil, mixed cooking oil, , But are not limited thereto.
  • the present application provides a whipped cream composition having excellent workability and low calorie while properly maintaining the formulation of the cream by using a minimum of vegetable oil.
  • 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 cream composition of the present application may additionally or not contain saccharides other than alulose.
  • the saccharide may be at least one kind selected from fructose, glucose and / or sugar.
  • the fructose and / or sugar and alulose are present in an amount of 5 to 50 parts by weight, 5 to 40 parts by weight, 5 to 30 parts by weight 10 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, no.
  • the fructose, glucose and / or sugar and alulose may be used in an amount of 5 to 50 parts by weight, 5 to 40 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 50 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 is not limited thereto.
  • the cream composition of the present application additionally comprises fructose and / or sugar
  • the sugars including fructose and / or sugar, and aluloses are present in a mixing ratio of 1: 0.5 to 1: 5, more specifically from 1: 1.1 to 1 : 5, but the present invention is not limited thereto.
  • the cream composition of the present application additionally comprises fructose, glucose and / or sugar
  • the sugars comprising fructose, glucose and / or sugar, and aluloses are mixed at a mixing ratio of 1: 0.5 to 1: 2, : 1 to 1: 2, but the present invention is not limited thereto.
  • the cream composition of the present application may be free of fructose, glucose and / or sugar.
  • the present invention improves the physical properties of the cream and reduces the occurrence of cracks after icing, both in the case of sugar alulose alone, or in the case where fructose, glucose and / or sugar and alulose are mixed.
  • the cream composition of the present application may have improved viscosity.
  • the viscosity refers to the viscosity of an object. The lower the viscosity, the better the flow. The closer the liquid is, the higher the viscosity, the more solid the liquid is.
  • the cream prepared with the cream composition of the present application has a low viscosity and a liquid form as compared with the conventional cream because the content of the vegetable oil is low.
  • the viscosity value of the cream prepared by the cream composition of the present application was obtained by uniformly contacting the sample to the probe (40 mm parallel plate) evenly and then rotating the probe at a refrigerating temperature or a shear rate of 10 s -1 at 7 ° C.,
  • the viscosity value may be in a range of 0.01 Pa ⁇ s to 0.1 Pa ⁇ s, more specifically 0.02 Pa ⁇ s to 0.06 Pa ⁇ s, but is not limited thereto.
  • the cream composition of the present application may have an improved overrun value.
  • Over-run means the degree of volume expansion after the whip versus the initial volume. The higher the overrun value, the higher the volume expansion of the cream, which is advantageous in terms of workability.
  • the overrun value of the cream prepared with the cream composition of the present application may be specifically 190 to 250%, more specifically 200 to 240%, but is not limited thereto.
  • the cream prepared with the cream composition of the present application may have an overrun relative value of 1.05 to 1.5, more specifically 1.1 to 1.4, more specifically 1.1 to 1.3, relative to the cream made with the cream composition containing only sugar as the saccharide But is not limited thereto.
  • the cream composition of the present application, or the cream prepared therefrom, may have improved workability.
  • Cream is used for icing or decoration of cake, decoration of beverage, etc.
  • work efficiency of icing or decoration varies depending on physical properties such as hardness, spreadability and cohesiveness of cream.
  • the hardness means the degree of hardness of the material. The higher the hardness of the cream, the harder the cream becomes, which is disadvantageous in terms of workability. On the contrary, when the hardness is low, it is not only advantageous for icing or decoration, but also gives a soft texture.
  • the cream composition of the present application significantly reduces the hardness through the combination of alululose and vegetable oil, which indicates that it can have an excellent effect as an icing or decorating application.
  • the hardness of the cream composition of the present application or the cream prepared therefrom may be 70 to 220 g, 80 to 210 g, 80 to 160 g, 80 to 150 g, or 80 to 120 g, but is not limited thereto.
  • Bleaching refers to the degree of smooth application of a fluid such as a cream to a solid material.
  • a fluid such as a cream to a solid material.
  • the creaminess of the cream composition of the present application or the cream prepared therefrom is measured by moving the probe (TTC SPREADABILITY RIG) at a constant force and speed (Test Speed and Post Test Speed 1.0 mm / sec) And a numerical value when the pressure is applied to a depth of 85%.
  • the spreadability may be 2 to 9 g / sec, more specifically 3 to 8 g / sec, and more specifically 3 to 6 g / sec , But is not limited thereto.
  • Cohesiveness refers to the internal bond strength required to maintain the shape of the product, The lower the absolute value of the cohesion value in the cream, the more smooth the surface during icing or decoration work, the better the workability. On the other hand, the larger the absolute value of the cohesion value, the stronger the adhesion to the tool used to apply the cream It becomes disadvantageous in terms of workability.
  • the cohesiveness is measured by moving the probe (TTC SPRABILITY RIG) at a constant force and speed (Test Speed and Post Test Speed 1.0 mm / sec), applying pressure to the depth of 85% from the point of contact with the surface of the sample, The resistance value is measured and referred to as cohesiveness (g / sec).
  • the cohesiveness of the cream composition of the present application, or the cream prepared therefrom may be from 150 to 310 g / sec, more specifically from 150 to 260 g / sec, but is not limited thereto.
  • the cream composition of the present invention, or the cream prepared therefrom may have reduced cracking. Specifically, cracking may be reduced when stored at 5 ° C compared to a cream composition containing only sugar or fructose, or a cream prepared therefrom.
  • the cream composition of the present application may be one for icing, for decoration, for beverage, and specifically for beverage.
  • beverages include, but are not limited to, coffee, coffee drinks, tea, juice, and the like.
  • the cream composition of the present application is applied to beverages, the cream needs to dissolve quickly in the beverage in order to improve the flavor of the beverage, so that the faster the dissolution rate of the cream, the more favorable the sensory and palatability of the liquid beverage.
  • the cream composition of the present application may have improved microbial stability.
  • microbial stability in the present application means the degree of generation and growth of harmful microorganisms in the cream at the stage of manufacture, storage, use, or after use of the cream.
  • a sugar such as sugar is added to a cream to be susceptible to contamination and decay by a microorganism.
  • the cream composition of the present application replaces all or a part of saccharides such as sugar and fructose with alulose, And the inhibitory effect on growth and growth is excellent.
  • the cream composition of the present application may further contain an emulsifier, stabilizer, sodium caseinate, acidity adjusting agent, refining salt, fragrance, salt, coloring matter or water in addition to the above vegetable oil, alululose, fructose or sugar.
  • the cream composition of the present application may further include known materials generally used for producing creams. Specific examples of the salt include sodium chloride (salt), magnesium chloride, potassium chloride, phosphate, and the like, but the present invention is not limited thereto and may further include salts that can be used in the production of a cream.
  • the cream composition of the present application may contain an emulsifying agent, an emulsifying stabilizer and / or a stabilizer in an appropriate amount. Specifically, 0.01 to 10 parts by weight, 0.1 to 5 parts by weight, 0.3 to 3 parts by weight , 0.2 to 2 parts by weight, or 0.4 to 1 part by weight.
  • Emulsifier means a substance which causes two or more kinds of liquids not to be mixed with each other to form a stable mixture.
  • the stabilizer means a physical or chemical change Means a substance added for the purpose of prevention.
  • emulsifier examples include nonionic surfactants such as fatty acid monoglycerides, sorbitan fatty acid esters (such as span) and fatty acid esters of sucrose, nonionic surfactants such as lecithin, gum arabic, yolk, gelatin, But are not limited to, guar gum, xanthan gum, sodium alginate, pectin, CMC, casein sodium, albumin, phosphate, citrate, hydroxypropyl methylcellulose and the like.
  • nonionic surfactants such as fatty acid monoglycerides, sorbitan fatty acid esters (such as span) and fatty acid esters of sucrose
  • nonionic surfactants such as lecithin, gum arabic, yolk, gelatin, but are not limited to, guar gum, xanthan gum, sodium alginate, pectin, CMC, casein sodium, albumin, phosphate, citrate, hydroxypropyl methylcellulose and the like.
  • Another aspect of the present application for achieving the above object provides a method for producing a cream, which comprises mixing and whipping a vegetable oil and an alulose.
  • Another aspect of the present application for achieving the above object provides a method for inhibiting cracking of a cream, comprising the step of mixing the vegetable oil and the allylose to prepare a cream.
  • the method for producing a cream of the present application or the method for inhibiting cracking of a cream may further comprise mixing sugar or fructose.
  • Cream compositions of T-1 to T-7 were prepared as shown in Table 1 below. Particularly, it is preferable to use a sugar (a mixture of sugar (CJ Cheiljedang, a purity of 98% or more), fructose (a mixture of CJ Cheiljedang, a purity of more than 42%, fructose and glucose (CJ Cheiljedang)) and alulose (CJ Cheiljedang , Purity: 95% or more)] were prepared in different conditions as shown in Table 1.
  • the mixture of fructose and glucose was composed of glucose in an amount of 42% in addition to fructose.
  • the parts denoted fructose means a mixture of fructose and glucose.
  • the viscosity of the cream composition prepared in Example 1 was measured in comparison with distilled water (primary distilled water) and low-fat margarine (Unilever, fat content 45% (w / w)).
  • the viscosity refers to the size of the viscosity of an object. The lower the viscosity, the better the flow. The closer to the liquid the viscosity is, the less the flowability and the solid shape
  • Example 2 the cream, distilled water, and low-fat margarine prepared in Example 1 were weighed in the center of the measurement point of a viscosity measuring instrument (Rheometer AR 1500ex, TA Instruments, USA) And the probe was evenly contacted with the sample at a rate of shear rate of 10 s -1 at a temperature of 7 ° C. After 1 minute, the viscosity of the probe was measured. The results are shown in Table 2 below.
  • Example 1 As a result, it was confirmed that the cream compositions prepared in Example 1 maintained a liquid state with good flowability due to a low viscosity similar to that of distilled water at a refrigeration temperature of 7 ° C, and low-fat margarine showed a high viscosity unlike distilled water and cream compositions, It was confirmed that it existed as a solid form at the storage temperature.
  • the degree of overrun of the various cream compositions prepared in Example 1 was measured.
  • the overrun means the volume expansion after the whipping to the initial volume. The higher the overrun value, the higher the volume expansion of the cream, which is advantageous in terms of workability.
  • Example 1 0.6 L of the cream composition prepared in Example 1 was whipped to a whipping end point at high speed (8 stages) using a KITCHEN AID MIXER (manufactured by KITCHEN AID Co., USA) and measured using a 100 ml specific gravity cup The overrun value was measured by the following equation as the volume. Also, the overrun values of the remaining T-2 to T-7 are expressed as relative values based on the overrun value of T-1, and the second decimal place of the calculated relative value is rounded off and displayed. The results are shown in Table 3 below.
  • Overrun (%) (volume after whipping - volume before whipping) / volume before whipping x 100
  • the T-1 containing 30% of the total weight% of sugar showed the lowest overrun value of 178%, but the T-3 to T-5 or all of the fructose, In the case of T-6 and T-7 mixed with aluloses, the overrun value was more than 200%, and it was confirmed that the overrun effect was increased.
  • the overrun value of T-3 which contains 30% (w / w) of alulose and the total amount of sugar or fructose replaced by alulose, was the highest at 239%.
  • the overrun value is expressed as a relative value
  • T-1 which is a cream composition containing only sugar as a saccharide
  • T-7 has a relative value of 1.1 to 1.3 in the case of T-3 to T-7 . Therefore, when the allylose is applied to the sugar in combination with the allylose, or when only the allylose is used instead of the sugar, the overrun characteristic of the creamy composition is improved, which is more advantageous in terms of volume expansion.
  • Example 1 Specific properties of the various cream compositions prepared in Example 1 were measured using a TA (Texture Analyzer).
  • Example 1 the cream composition prepared in Example 1 was placed in a sample holder of STABLE MICRO SYSTEMS (TAXT plus) so that there was no space at the same volume, and the same height (30 mm)
  • a probe located at a predetermined position was moved at a constant force and speed (Test Speed and Post Test Speed 1.0 mm / sec) to apply a pressure to a depth of 85% from the point of contact with the surface of the sample.
  • TTC SPRABABILITY RIG When the probe (TTC SPRABABILITY RIG) moves at a constant force and speed (Test Speed and Post Test Speed, 1.0 mm / sec), it pressurizes to a depth of 85% from the point of contact with the surface of the sample, The value was measured and defined as cohesiveness (g / sec).
  • the maximum intensity of the pressing force of the probe on the sample was expressed as a force, and the ratio of the resistance value generated when the sample was continuously pressurized was defined as wettability.
  • T-1 containing only sugar had a low workability due to high hardness, spreadability and cohesiveness, but it was difficult to work with T-3 to T-5 , The hardness, spreadability and cohesiveness values were lowered, thus confirming that the workability characteristics were greatly improved. It can also be seen that the synergistic effect of the workability of T-6 and T-7, in which aluloses were partially substituted, was significantly improved, compared to T-2 containing fructose alone.
  • T-3 which contains 30% (w / w) of alulose and the entire amount of sugar or fructose replaced with alulose, showed the lowest value in both hardness, spreading and cohesiveness, Therefore, when alululose is added instead of sugar or fructose, the hardness and spreadability of the cream composition are lowered, so that the cream icing operation can be easily performed with less force, thereby improving the working efficiency. Very favorable.
  • Example 1 The use of the various cream compositions prepared in Example 1 confirmed the extent of cracking. In the case of icing or decorating the cake with the cream, there is a problem that the connection of the tissue is weakened due to the movement of water during the low-temperature storage process, and cracks are generated, resulting in a marked decrease in commerciality. .
  • the cream composition was ice-cooked in a Petri dish at a thickness of 1 cm and stored at 5 ⁇ to visually confirm the degree of cracking.
  • the degree of cracking is shown in Table 1 based on Fig. 1 and the following criteria. (No cracks: X, cracks: o, cracks: o)
  • T-1 containing only sugar produced a crack on the 2nd day
  • T-2 containing only fructose had a problem that a large amount of cracks occurred on entering the fourth day .
  • T-3 to T-7 in which all or part of sugar or fructose was replaced with alulose, no crack occurred at all after 3 days even at low temperature after the icing operation.
  • the alululose was added to the sugar at the mixing ratio of 2: 1 or 1: 2, or when the alululose was added to the fructose at the mixing ratio of 1: 2, the degree of cracking could be further remarkably suppressed.
  • Example 1 The effect of using various cream compositions prepared in Example 1 on liquid beverages such as coffee was examined.
  • the cream needs to be quickly dissolved in the coffee to improve the flavor of the coffee.
  • the cream composition was refreshed in an amount of 50 g, and then put on 270 g of coffee at 75 DEG C to measure the time for the cream to completely dissolve in the coffee.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
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Abstract

La présente invention concerne une composition de crème comprenant de l'allulose, un procédé de préparation de celle-ci, et analogues.
PCT/KR2018/013124 2017-11-01 2018-10-31 Composition de crème comprenant de l'allulose WO2019088707A2 (fr)

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JP2005000078A (ja) * 2003-06-11 2005-01-06 Dai Ichi Kogyo Seiyaku Co Ltd ホイップクリーム用乳化剤組成物、及びこれを含むホイップクリーム
JP2014204697A (ja) * 2013-04-15 2014-10-30 株式会社Adeka 油中水型乳化クリーム
MX2016006684A (es) * 2013-11-22 2016-09-08 Tate & Lyle Ingredients Americas Llc Productos alimenticios y bebidas que contienen alulosa (psicosa).
KR101695832B1 (ko) * 2014-11-07 2017-01-12 주식회사 삼양사 사이코스를 함유하는 제과제빵용 크림 조성물
KR101696833B1 (ko) * 2014-12-31 2017-01-17 주식회사 삼양사 발효유 냉동식품 제조용 조성물 및 이를 이용한 발효유 냉동식품
KR101709255B1 (ko) * 2015-05-21 2017-03-08 주식회사 삼양사 사이코스를 함유하는 미생물 생육 저해제
KR101703263B1 (ko) * 2015-05-27 2017-02-06 주식회사 삼양사 저장 안정성 증강된 호상 요구르트 및 이의 제조방법
KR20170080289A (ko) * 2015-12-31 2017-07-10 주식회사 삼양사 사이코스를 함유하는 크림 조성물

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AR113821A1 (es) 2020-06-17
WO2019088707A3 (fr) 2019-06-27
TWI698188B (zh) 2020-07-11
TW201932024A (zh) 2019-08-16
KR102204328B1 (ko) 2021-01-20

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