Classifications

• • 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
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/30—Artificial sweetening agents
  • A23L27/33—Artificial sweetening agents containing sugars or derivatives
• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
  • C07H3/00—Compounds containing only hydrogen atoms and saccharide radicals having only carbon, hydrogen, and oxygen atoms
  • C07H3/06—Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B2/00—Preservation of foods or foodstuffs, in general
  • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
  • A23B2/93—Spray drying
• • 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; PREPARATION THEREOF
  • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
  • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
  • A23C11/08—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
• • 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; PREPARATION 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
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
  • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
• • 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; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
• • 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
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
  • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
• • 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
  • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
  • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
• • 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
  • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
  • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
  • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
• • 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
  • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
  • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
• • 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
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/30—Artificial sweetening agents
  • A23L27/33—Artificial sweetening agents containing sugars or derivatives
  • A23L27/35—Starch hydrolysates
• • 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
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
• • 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
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
  • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
• • 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
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
• • 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
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
• • 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
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
• • 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
  • A23V2250/28—Oligosaccharides

Definitions

• the present invention relates to a mixed sugar composition comprising maltooligosaccharide and a food composition comprising the same.
• the sugar content of glucose, fructose, maltose, sucrose and the like of the mixed sugar composition is lower than 10% compared to the solid content, has the advantage of lowering calories by 15-30%, and improve the texture and / or physical properties when applied to food Has the advantage.
• the sugars include monosaccharides or disaccharides such as glucose ( ⁇ 1) and maltose ( ⁇ 2). Specifically, sugars, fructose, glucose, maltose and lactose include five sugars.
• the viscosity control may use a polymer such as gum, pectin, but can be expensive.
• One example of the present invention is to solve the above-mentioned problems, and it is easy to control the viscosity by using maltotetraose high content syrup, which has good flavor expression, and contains oligosaccharides that give a soft body feeling.
• Sugar compositions can be provided.
• the mixed sugar composition according to the present invention can be used for foods, food additives, beverages or beverage additives, powdered emulsion compositions, and the like, including conventional ionic starch syrup and malt starch syrup.
• the mixed sugar composition according to the present invention comprises a maltotetraose high content syrup, the sugar content and calories are less than the existing maltooligosaccharides, ionic syrup, malt syrup, low sugar syrup, the viscosity is equivalent to the conventional syrup It was.
• Mixed sugar composition according to an embodiment of the present invention may be in the form of a powder, having a higher glass transition temperature than allulose is easy to powder, and has a lower glass transition temperature than conventional maltooligosaccharide powder can achieve a fast dissolution rate. .
• One embodiment of the present invention relates to a mixed sugar composition
• a mixed sugar composition comprising maltooligosaccharide-containing sugars, and allulose.
• Mixed sugar composition according to an embodiment of the present invention including malto oligosaccharides and allulose, while reducing the saccharides compared to the existing starch syrup, can achieve the same level of viscosity as the existing starch syrup.
• the maltooligosaccharide-containing sugar does not include allulose.
• the maltooligosaccharide-containing sugar may be 30 to 60% by weight of maltotetraose 1 ⁇ 2 4) based on 100% by weight of the saccharide solid content.
• the maltooligosaccharide-containing sugar, based on 100% by weight of the saccharide solid content, maltotetraose 1 ⁇ 24) may be included in 30 to 60% by weight, and may contain a sugar of at least 8 to more than 25 to 65% by weight. 2020/005022 1 »(: 1 ⁇ 1 ⁇ 2019/007911
• the malto-oligosaccharide-containing sugars may be included in 30 to 60% by weight, and may contain 25 to 55% by weight of the ⁇ 10 or more sugars.
• the malto-oligosaccharide-containing sugar 30 to 60% by weight of maltotetraose 1 ⁇ 24), based on 100% by weight of the saccharide solids content, 25 to 55% by weight of sugars of at least 10, the content of the remaining sugars It may be 15 to 45% by weight.
• Maltooligosaccharide-containing sugars contained in the mixed sugar composition according to an embodiment of the present invention may be included in 10 to 90% by weight, or 35 to 90% by weight based on 100% by weight of the mixed sugar composition.
• Allulose contained in the mixed sugar composition according to an embodiment of the present invention may be included in 10 to 90% by weight, or 10 to 65% by weight based on 100% by weight of the solid content of the mixed sugar composition.
• the viscosity measured at the temperature is 500 to 4800 Can be.
• Mixed sugar composition according to an embodiment of the present invention may be one containing no thickener. That is, the mixed sugar composition according to one embodiment of the present invention can solve the low viscosity problem of the existing allulose, without including a thickener, it is possible to achieve a level of viscosity equivalent to starch syrup.
• Maltooligosaccharide contained in the mixed sugar composition according to an embodiment of the present invention may be included in the form of maltooligosaccharide-containing syrup.
• the maltooligosaccharide-containing syrup is 13 to 24 maltooligosaccharide containing syrup.
• Maltotetraose 1 ⁇ 2 4) content of the maltooligosaccharide-containing syrup may be 30 to 60% by weight based on the solid content.
• the maltooligosaccharide-containing syrup, Viscosity measured under temperature conditions may be 4, 000 to 5, 50 to 3.
• a malto oligosaccharide-containing syrup comprising 30 to 60% by weight of maltotetraose 1 ⁇ 2 4) based on the saccharide solids content, and mixing allulose syrup to prepare a mixed sugar syrup , Method of producing a mixed sugar composition.
• the manufacturing method may further include the step of spray-drying the mixed sugar syrup to powder. The spray drying may be performed at a temperature lower than the glass transition temperature of the syrup per mixture.
• Another embodiment of the present invention relates to a food composition
• a food composition comprising a mixed sugar composition comprising maltooligosaccharide-containing sugars and allulose.
• a mixed sugar composition comprising maltooligosaccharide-containing sugars and allulose.
• Mixed sugar composition may include maltooligosaccharide and allulose.
• the term "reduction of sugars” means that the content of monosaccharides and disaccharides, such as glucose, fructose, and sucrose, which are known to increase the risk of obesity, diabetes, cardiovascular disease, and various adult diseases when excessively ingested, unless otherwise stated.
• the ⁇ sugar '' does not include rare sugars such as allulose.
• Maltooligosaccharide which is an active ingredient of the mixed sugar composition according to the present invention is a functional saccharide widely used in the food field such as protein denaturation effect, masking effect of food, and soft texture. Maltooligosaccharides are mainly used as food additives to increase the viscosity and moisturizing properties of foods, as well as to control physical properties such as freezing point drop or osmotic pressure, as well as to control sweetness and browning. It is also used as a substrate.
• malto-oligosaccharides are maltotriose 1 ⁇ 23, [muscle], maltotetraose 1 ⁇ 24, [Daeae, maltopentaose 1 ⁇ 25, 111311; A6161] 13036), maltoseose 1 ⁇ 26, 0 11; 0116 re 036), Maltoheptaose 1 ⁇ 27, 1 11; 0116Ya3036), etc., total 40% by weight, 50% by weight, 60% by weight, 70% by weight, 80% by weight, 90% by weight, 95% of syrup 3 ⁇ 4 It is referred to as weight% or more, 99 weight% or more, or 100 weight%.
• Maltooligosaccharide according to the present invention may be characterized by a high content of maltotetraose 1 ⁇ 24).
• the "maltooligosaccharide” may be included as a maltooligosaccharide-containing sugar, the maltooligosaccharide-containing sugar, the sum of 03 to 07 based on the sugar solids content of more than 40% by weight, 50% by weight, 60% by weight or more , 70 wt% or more, 80 wt% or more, 90 wt% or more, 95 wt% or more, 99 wt% or more, or 100 wt% may refer to malto oligosaccharide-containing sugars, but is not limited thereto.
• the sugar containing sugar may be a maltooligosaccharide containing syrup.
• the maltooligosaccharide containing sugar may be a monosaccharide or a disaccharide, 2020/005022 1 »(: 1 ⁇ 1 ⁇ 2019/007911
• Sugars and at least 8 sugars, wherein the monosaccharide does not include allulose.
• Malto oligosaccharide-containing sugar in one embodiment of the present invention may be a maltotetraose-containing saccharide containing maltotetraose in a specific content or more, for example, may refer to a sugar containing 30 to 60% by weight of maltotetraose 1 ⁇ 24)
• the present invention is not limited thereto.
• maltotetraose 1 ⁇ 24 content of the maltooligosaccharide-containing sugar based on 100% by weight of the sugar solid content
• the lower limit of 10% by weight, 15% by weight, 20% by weight, 25% by weight, 30% by weight, 33% by weight, 35% by weight, 37% by weight, 40% by weight, 45% by weight, 46% by weight, 50% by weight, 60% by weight, or 70% by weight or more
• the upper limit is 99% by weight or less, 90% by weight or less, 80% by weight or less,
• the content of maltotetraose 1 ⁇ 24 may be set as a combination of the lower limit and the upper limit.
• the maltotetraose 1 ⁇ 24) solids content of the maltooligosaccharide-containing syrup is 30 to 99% by weight, 30 to 90% by weight, 30 to 80% by weight, 30 to 70% by weight, 30 to 60% by weight, 40 To 99 wt%, 40 to 90 wt%, 40 to 80 wt%, 40 to 70 wt%, 40 to 60 wt%, 50 to 99 wt%, 50 to 90 wt%, 50 to 80 wt%, 50 to 70 Weight percent, 50-60 weight percent, 60-99 weight percent, 60-90 weight percent, 60-8 weight percent, 60-70 weight percent, 70-99 weight percent, 70-90 weight percent, or 70-80 weight percent Weight percent.
• the sugar content of the polymerization degree of not less than 8, based on 100% by weight of the saccharide seed solid content the lower limit is 15% by weight or more, 20 wt% or more, 25 wt% or more, 27 wt% or more, 30 wt% or more, or 33 wt% or more, with an upper limit of 65 wt% or less, 6 ⁇ wt% or less, 55 wt% or less, 53 wt% or less. ⁇ 50% by weight, ⁇ 47% by weight, ⁇ 45% by weight, ⁇ 40% by weight, or
• the content of more than 8 sugars can be set by the combination of the lower limit and the upper limit.
• the content of ⁇ P 8 or more sugars of maltooligosaccharide-containing sugars is 25% to 60% by weight, such as 25% to 6% by weight, 30% to 60% by weight, and 25 to 55% by weight. , 25 to 50 wt%, 30 to 50 wt%, 25 to 40 wt%. 2020/005022 1 »(: 1 ⁇ 1 ⁇ 2019/007911
• the sugar content of the degree of polymerization not less than 15% by weight, based on the saccharide seed solid content of 0% by weight, 20 It may be at least 25% by weight, at least 27% by weight, at least 30% by weight, or at least 33% by weight, with an upper limit of 55% by weight, 53% by weight, 50% by weight, 47% by weight or 45 It may be weight% or less, and the sugar content of the said polymerization degree (kPa) 10 or more can be set by the combination of the said lower limit and an upper limit.
• the content of at least 10 sugars of maltooligosaccharide-containing sugars may be 25% by weight to 55% by weight, for example 25% by weight to 35% by weight, 35% by weight to 45% by weight, or 45 to 55% by weight. have.
• malto oligosaccharide-containing sugars based on 100% by weight of the solid content contained in the sugar, maltotetraose content of 30 to 60% by weight, ⁇ 8 or more sugars of 15 to 60% by weight,
• the content of 3 to 07 may be 40 to 85% by weight.
• maltooligosaccharide-containing sugars or maltotetraose syrup
• oligosaccharide syrups for example maltotetraose syrups
• the maltooligosaccharide, maltooligosaccharide-containing sugar, maltooligosaccharide-containing syrup, or maltotetraose syrup the viscosity measured at 25 V temperature conditions of 4,000 to 5,500 , 4,000 to 5,200 , 4,000 to 5,000 , 4,000 to 4,800 4,000 to 4,500 4,200 to 5,500
• Maltooligosaccharides are prepared by liquefaction and saccharification of starch.
• Maltooligosaccharide according to an embodiment of the present invention by treating the starch raw material amylase to produce liquefied enzyme alpha-amylase and glycosylated enzyme maltotetraose Can be prepared.
• Amylase G4-amylase
• maltotetraose is a type of alpha-amylase that degrades alpha 1,4-glucosidic bonds and is generally characterized by its decomposition into exo form.
• Exotype alpha amylases produced by some microorganisms have the specificity of producing maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose, and the like.
• commercial enzymes such as amylase derived from Pseudomonas stutzeri FERM BP-1682 or derived from Pseudomonas saccharophi la or the like can be used.
• DE is the dextrose equivalent and is an indicator of the degree of hydrolysis of starch.
• the glycosylation reaction is a step for decomposing maltodextrin, by hydrolyzing the non-reducing end of maltodextrin after the liquefaction step of sugar using glucoamylases and / or maltoogenic alpha-amylases. Produces D-glucose, maltose and isomaltose.
• the maltotetraose producing enzyme (Maltotetraose producing amylase, G4_amylase) is an enzyme that forms a variety of malto oligosaccharides by hydrolyzing starch, and is an enzyme that mainly produces maltotetraose consisting of tetrasaccharide.
• Maltooligosaccharide according to the present invention may be 13 to 24. More preferably, the maltooligosaccharide according to the present invention,
• Extrose equivalent (DE) may be 20 to 24.
• the mixed sugar composition according to the present invention may have a viscosity equivalent to that of conventional starch syrup.
• the sugar composition according to the present invention the viscosity measured at 25 ° C temperature 500 to 5000 cps, 500 to 4800 cps, 500 to 4500 cps, 500 to 4000 cps, 500 to 3,500 cps, 500 to 3,000 cps, 500 to 2,500 cps, 500 to 2,000 cps, 700 to 5000 cps, 700 to 4800 cps, 700 to 4500 cps, 700 to 4000 cps, 700 to 3,500 cps, 700 to 3,000 cps, 700 to 2,500 cps, or 700 to 2,000 can be cps.
• the viscosity measured at 25 ° C temperature may be 1,500 to 2,500 cps.
• the viscosity measured at 25 ° C temperature may be 1,500 to 2,000 cps. Therefore, the mixed sugar composition according to one embodiment of the present invention may replace some or all of the syrup contained in the food. 2020/005022 1 »(: 1 ⁇ 1 ⁇ 2019/007911
• the mixed sugar composition according to the present invention may be characterized by having a lower calorie content than conventional syrup.
• the mixed sugar composition according to the present invention has a calorie value of less than A] ⁇ c ⁇ i ⁇ / g, 3.8 / l or less, 3.61 «: 31 / l or less, 3.51 ⁇ 31 / l or less, 3.41 « 1 / l or less , Less than 3.3 31 / yo, less than 3.2 81 /, or 31 31 /.
• the composition per mixture according to the present invention may have a calorie of 3.5 ⁇ 31 ⁇ or less.
• the mixed sugar composition according to the present invention may have a calorie of 3.2 or less.
• the mixed sugar composition according to the present invention is ((root) !!;) 20 to 60, 20 to 55, 20 to 50, 20 to 45, 20 to 40, 25 to 60, 25 to 55, 25 to 50, 25 to 45, 25 to 40, 30 to 60, 30 to 55, 30 to 50, 30 to 45, or 30 to 40.
• the sugar mixture according to an embodiment of the present invention is 0
• the mixed sugar composition may be in the form of a powder.
• Allulose may be prepared by a chemical or biological method, but because of low content of allulose in the product, purification and concentration may be performed to increase allulose purity to crystallize. Further, in the production of allulose, unresolved problems remain in the purification process, the purification yield, the crystallization yield, and the like.
• Powdered sweetener of the present invention has the advantage of enabling a variety of packaging by improving the dispersibility and flowability while being less affected by moisture.
• the powdering process may be performed by a spray drying or vacuum drying method, wherein the water is evaporated at a temperature and pressure condition at which the water can be evaporated, that is, at a high temperature and a vacuum (or reduced pressure) to form amorphous powder particles.
• the powder sweetener composition according to the present invention may be a spray dried product prepared by spray drying a liquid sample containing allulose and a powdering aid.
• spray drying is a drying method of rapidly evaporating moisture to dry powder while spraying and dispersing a liquid sample in hot air and dispersing it in hot air, and may be, for example, a single-stage method or a multi stage method.
• materials used as liquid samples which are spray-dried raw materials, have their own glass transition temperature (T g ), and above the Tg value, they change into a glass transition state, that is, a sticky and elastic softening state. Therefore, if the drying is performed at a temperature higher than the Tg value, the state of the powder has a sticky property, which makes it difficult to recover as a dry powder.
• spray drying should be performed at a temperature below the Tg value, and below the Tg value. It is important to adjust the process parameters so that the water evaporates by setting the outlet temperature to the temperature of.
• the more saccharides such as dextrin have a higher Tg value, the higher the concentration of the polymer, so that the powder is well powdered at a high Out let temperature that is easy to evaporate moisture in the spray drying process.
• the powder having a higher sugar content has a lower glass transition temperature, in particular, has the advantage that the speed of dissolving in a liquid material. This property has the advantage of being easy to use in powder products that are dissolved and consumed at a low temperature.
• allulose has a glass transition temperature (_5.5 ° C) below freezing, and the Tg value is very low compared to other sugars.
• the moisture is hard to evaporate at the temperature below the Tg value, and the drying is performed well. I do not lose. Therefore, it is very difficult for allulose to form powder particles by a powdering process alone.
• maltooligosaccharides have a high glass transition temperature, so that the dissolution rate is slower than other sugars, there is a problem that is difficult to dissolve in liquid materials when powdered and used, and less processed foods that can be utilized There is a problem.
• one embodiment of the present invention provides a mixed sugar composition comprising allulose and maltooligosaccharide, it is possible to provide a mixed sugar powder that is fast to dissolve while the powdering occurs well.
• Mixed sugar composition according to an embodiment of the present invention may be in the form of a powder, the mixed sugar powder has a higher storage stability than liquid syrup has the effect of extending the shelf life, and has the advantage of easy handling compared to liquid products.
• the product buyer can mix and blend the desired compounding products, and the needs of processed food producers are increasing.
• a company that sells a product can use its own product to sell, thereby giving an advantage in the market competition.
• Dissolution rate of the mixed sugar composition according to an embodiment of the present invention is more than 1 to 10 times, more than 1 to 9 times, more than 1 to 8 times the dissolution rate of the malto oligosaccharide powder (control) not containing allulose More than 1 to 7 times, more than 1 to 6 times, more than 1 to 5 times, more than 1 to 4 times, more than 1 to 3 times,
• the dissolution rate of the mixed sugar composition according to one embodiment of the present invention is more than 100%, 105% or more, 109% or more, 110% or more, 120% or more, of the dissolution rate of the maltooligosaccharide powder (control) not containing allulose. At least 125%, at least 130%, at least 140%, at least 150%, at least 160%, or at least 170%. At this time, the upper limit of the dissolution rate is 1000% or less, 900% or less, 800% or less, 700% or less, 600% or less, 500% or less, 400% or less, 300% or less, 200% or less, 190% or less, or 180 It may be less than or equal to%.
• the dissolution rate may be one which is converted to the reciprocal of the melt the mixed powder composition or the maltooligosaccharides powder (control) 20 ⁇ per the measured the length of time that is readily soluble in water ⁇ 80 and the measurement time. Therefore, short dissolution time means fast dissolution rate.
• Composition per mix according to one example of the present invention ⁇ 20 is less than the time required to be dissolved in water 83 ⁇ 4 240 seconds, 23 ⁇ seconds or less, less than 220 seconds, up to 210 seconds, up to 200 seconds, up to 190 seconds, up to 180 seconds, 170 seconds or less, 160 seconds or less, 150 seconds or less, or 140 seconds or less.
• the time taken to dissolve may be a time taken for the powder to dissolve in a solvent to reach a steady state.
• the lower limit of the time taken to dissolve is 50 seconds or more, 60 seconds or more, 70 seconds or more, 80 seconds or more ,
• the time taken for dissolving 20 compositions per mixture in 81 ⁇ 2 water is less than 100%, 99% or less, 98% or less, 97% or less, for the control 2 to dissolve in 81 ⁇ 2 or less water. 96% or less, 95% or less, 94% or less, 93% or less, 92% or less, 90% or less, 80% or less, 70% or less, or 60% or less.
• the control may be maltooligosaccharide powder not containing allulose.
• the content of maltooligosaccharides, or maltooligosaccharide-containing sugars of the mixed sugar composition according to the present invention is based on 100% by weight of the solid content of the mixed sugar, the lower limit of 1% by weight, 20% by weight, 25% by weight, 30% by weight. At least 35%, at least 35%, at least 40%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, or 83 It may be by weight, the upper limit is 99.9% by weight, 99% by weight or less, 95% by weight, 90% by weight, 87% by weight or less, for example, the content of the combined numerical range of the upper limit and the lower limit Can have
• the mixed sugar composition of the present invention comprises allulose, the allulose content of the mixed sugar composition is based on the total solid content of the mixed sugar or 100% by weight of the solid content of the sugar, the lower limit is at least 0.01% by weight, 1% At least 5% by weight at least 10% by weight at least 15% by weight at least 20% by weight at least 25% by weight at least 30% by weight
• the mixed sugar composition according to the present invention may include allulose in an amount of 10 to 65% by weight based on 10% by weight of solids.
• the mixed sugar composition according to the present invention is based on 100% by weight of solids, 10 to 45% by weight, 15 to 45% by weight, 20 to 45% by weight, 25 to 45% by weight, 10 to 40% by weight , 15 to 40% by weight, 20 to 40% by weight, 25 to 40% by weight, 10 to 35% by weight, 15 to 35% by weight, 20 to 35% by weight, or 25 to 35% by weight.
• the mixed sugar composition according to one embodiment of the present invention includes malto oligosaccharide-containing sugars, and allulose, the malto oligosaccharide-containing sugar may be included more than the allulose, that is, the solid content of the malto oligosaccharide-containing sugar is allul May be greater than one times the solids content of Ross, 2020/005022 1 »(: 1 ⁇ 1 ⁇ 2019/007911
• the allulose may be prepared by various methods, and preferably, may be prepared by a biological method such as a microbial enzymatic reaction.
• the allulose is an allulose-containing mixed sugar or is obtained from the mixed sugar is an allulose epimerase, a cell of the strain producing the enzyme, a culture of the strain, a lysate of the strain, and
• the composition for producing allulose comprising at least one selected from the group consisting of extracts of the crush or culture may be obtained from a mixed sugar prepared by reacting with a fructose-containing raw material.
• the mixed sugar syrup may be a mixed sugar including 2 to 55 parts by weight of allulose, 30 to 80 parts by weight of fructose, 2 to 60 parts by weight of glucose and 0 to 15 parts by weight of oligosaccharide, based on 100 parts by weight of the total sugar content of saccharides. Ross syrup may be obtained through the separation, stagnation and concentration process from the mixed sugar.
• the allulose syrup which has undergone the separation and purification process, has an electrical conductivity of 1 to 50! 1 3 / (court, colorless or pale yellow sweet liquid containing 5 wt% or more or 10 wt% or more of allulose. It may be an allulose-containing syrup, for example, the allulose-containing syrup is 5 to 99.9% by weight, 5 to 97% by weight, 5 to 95% by weight, 5 to 93% by weight, 5 to
• allulose-containing syrups usable in the present invention include 5-50% by weight of allulose, 1-50% by weight of glucose, and 30-70% by weight of fructose, based on 100% by weight of the saccharide solids content of the syrup, It may be a syrup produced from fructose by a biological method. In addition, the allulose-containing syrup may or may not include oligosaccharides.
• High sweetness sweetener in the present invention may include one or more selected from the group consisting of natural high sweeteners and synthetic high sweeteners, specifically, steviol glycosides, enzyme treatment stevia, aspartame, stevioside aspartame, acesul It may be at least one selected from the group consisting of sodium cyclamide, sodium saccharin, sucralose, dulcin, tautin, neotam and monelin.
• Mixed sugar composition according to the present invention based on 100 parts by weight of total solids, 0.0001 to 5 parts by weight, 0.0005 to 5 parts by weight, 0.001 to 5 parts by weight, 0.005 to 5 parts by weight, 0.01 to 5 parts by weight of high sweetness sweetener , 0.0001 to 1.5 parts by weight, 0.0005 to 1.5 parts by weight, 0.001 to 1.5 parts by weight, 0.005 to 1.5 parts by weight, 0.01 to 1.5 parts by weight, 0.0001 to 1.0 parts by weight, 0.0005 to 1.0 parts by weight, 0.001 to 1.0 parts by weight, 0.005 To 1.0 parts by weight, or 0.01 to 1.0 parts by weight may be further included.
• Mixed sugar composition according to the present invention can be used in food, beverages, livestock feed, livestock health / nutrition, pharmaceutical products, cosmetics and the like.
• the mixed sugar composition according to the present invention has the effect of softening the texture of food and feed, increasing the volume, increasing the concentration, preventing the crystallization of sugar and enhancing flavor and sweetness.
• the mixed sugar composition according to the present invention may replace all or part of ionic syrup, malt syrup, or low sugar syrup component used in food.
• the mixed sugar composition according to the present invention may be one containing no thickener.
• allulose syrup having a low viscosity by mixing with maltooligosaccharide according to the present invention can provide a suitable range of viscosity to increase the customer satisfaction without using additional thickener.
• the low viscosity allulose syrup has been rejected by consumers due to its low viscosity, and even though it is intended to increase the viscosity by adding a thickener, there is a limit that it is difficult to achieve sufficient viscosity due to the low solubility of the thickener.
• the solubility of the thickener in order to increase the solubility of the thickener to be reacted for a long time at a high temperature, there is a problem that sugars and other active ingredients are denatured or destroyed in this process.
• Mixed sugar compositions according to the present invention including allulose syrup and maltooligosaccharides, can achieve high viscosity without the addition of thickeners.
• Another embodiment of the present invention is to provide a food composition comprising the mixed sugar composition.
• the food consists of ice cream, coffee mix, dairy products (fermented milk, almond milk), creamer, effervescent vitamins, powdered drinks, soy milk, tea drinks, hard candies, jelly / gummy, cookies, sweets, pie cookies, and biscuits. It may be one or more selected from the group.
• Yet another embodiment of the present invention relates to a method for producing a mixed sugar composition, comprising preparing a mixed sugar syrup by mixing maltooligosaccharide syrup and allulose syrup.
• the malto oligosaccharide syrup may include maltotetraose (G4) in an amount of 30 to 60 wt% based on the saccharide solids content.
• the method of preparing the mixed sugar composition may further include spraying the mixed sugar syrup and powdering the powder after preparing the mixed sugar syrup.
• the liquid sample to be sprayed may be sprayed by various spraying means, for example, a disk or a nozzle, and blown by blowing hot air inside the dryer.
• various spraying means for example, a disk or a nozzle, and blown by blowing hot air inside the dryer.
• the atomi zer of the spray dryer include a two-fucid nozzle, a pressure nozzle, a rotary atomi zer, and the like.
• 1 is a graph showing the dissolution time of powder per mixture according to one embodiment of the present invention.
• FIG. 2 is a view showing the sensory evaluation results of the ice cream to which the mixed sugar according to an embodiment of the present invention.
• maltooligosaccharide The sugar composition of the obtained maltooligosaccharide is shown in Table 1 in terms of solid weight%. “Monosaccharides and disaccharides” described in Table 1 below indicate the contents of all monosaccharides and disaccharides contained in maltooligosaccharides.
• Samyang Corp. ion syrup (42) was used as a comparative example. Mix 100 ⁇ of corn starch with 250 water, and then use 110
• the hydrolyzed enzyme was passed through 1301: 1401 through a hydroheater to inactivate liquefied enzyme. Then, after the temperature was lowered to 61 through a heat exchanger, using the glycosylation enzyme 3 ⁇ 43 ⁇ 411: 0 6] 1336 (Novozyme) and 1) 111 1111k11336 (Novozyme, 1) 1'011102,6 02) 40 to 45 to react activated carbon to solids 0. 1 to 0. 8 wt% was added and stirred for at least 30 minutes. Thereafter, activated carbon was removed through a filter glass, followed by ion purification and concentration to obtain 2000 ⁇ of starch syrup. The sugar composition of the obtained ionic syrup was shown in Table 2 in terms of solid weight%. Comparative Example 2: Mortgage Syrup 2020/005022 1 »(: 1 ⁇ 1 ⁇ 2019/007911
• Samyangsa mortgage syrup (22) was used as a comparative example.
• 1001 ⁇ 2 of corn starch was mixed with 2500 ⁇ of water, and then liquefied by dehydrogenase by passing through a hydroheater at 110 X: high temperature liquefaction and then passing it through a hydroheater to 1301: 1401 :.
• the activated carbon was reacted up to ⁇ 20 24 using the liquefied enzyme k-keun (Novozymes, Knee (1110271116)) used in the liquefaction. 1 to 0.8 wt% was added and stirred for 30 minutes or more.
• the malto oligosaccharides prepared in Preparation Example 1 were divided into 6 each of 100, and then 70 allulose syrup containing 96% by weight of allulose was mixed.
• the solids content of allulose increased from Example 1 to Example 6 based on the solids content of the total mixed sugars, and the final allulose solids content in the mixed sugars was mixed as shown in Table 2.
• the Tg value of the powder per mixture prepared in Examples 9 to 13 was analyzed using a differential calorimetry system. Analytical conditions were set to rise by 5 per minute starting from -5CTC to 15CTC, and the sample was analyzed after sealing with 3mg of the DSC sample pan. As a control, maltooligosaccharide mixed sugar of Preparation Example 1, in which allulose was not added, was used.
• the Tg value is lowered when allulose is mixed, and in this case, the Tg value is lowered by about 40 to 60% compared to Preparation Example 1 when 18 to 25% by weight of allulose is included. Therefore, as the mixture of alulose to malto oligosaccharide to produce a mixed sugar powder, the dissolution rate is faster, the mixed sugar powder according to an embodiment of the present invention to processed foods that must be quickly dissolved in water such as coffee mix, powdered beverage, foamed vitamin It was expected to be applicable.
• maltooligosaccharide and allulose mixed powder sweeteners of Examples 9 to 13 were compared with dissolution rates of maltooligosaccharide powder of Preparation Example 1.
• the dissolution rate of the mixed sugar of the present invention is fast.
• all samples showed excellent dissolution rates compared to the dissolution rate of Preparation Example 1, in particular, the sample of Example 13 showed the fastest dissolution rate.
• the relative dissolution time compared to Preparation Example 1 is a relative value calculated by dividing the dissolution time of each sample by the dissolution time of Preparation Example 1. The smaller the value, the faster the dissolution rate compared to Preparation Example 1.
• the aged mixture was introduced into a rapid freezer set at a temperature of -35 ° C. to -40 ° C., and the freezer was operated based on the time when the ice cream temperature was -4 ° C.
• the dispersed composition was overrun using a cont inuous freezer (Tetra: Hoyer Fr igus KF 80F1) to prepare an ice cream.
• Comparative Example 3 Preparation of Ice Cream Containing Sugar Only
• Example 14 An emulsion composition containing sugar was prepared in substantially the same manner and composition as in Example 14, except that in Example 14, no allulose and maltotetraose syrup were used, and only sugar was used. Comparative Example 4: Preparation of ice cream containing allulose alone
• a sugar-containing emulsion composition was prepared in substantially the same manner and composition as in Example 14, except that (Allulose content, 96Br ix) and sugar (Samyang, White Sugar) were used.
• Example 14 and the components and contents of the composition for preparing ice cream of Comparative Examples 3 to 4 are shown in Table 7.
• Table 7 the unit is% by weight, allulose and maltotetraose are the weights of the liquid syrup, and maltotetraose syrup was 72 brix.
• Sensory evaluation smoothness of texture, preference of taste, and smell was carried out in a manner of calculating the average value of 50 people by evaluating each item by 4-point method.
• Example 14 As a result of the sensory evaluation, the ice cream containing maltotetraose syrup and allulose syrup of Example 14 was more positive than the ice cream containing only sugar (Comparative Example 3) and the ice cream containing allulose and sugar (Comparative Example 4). Received.
• the softness of the texture increases the body feeling due to the high content of maltotetraose syrup 10 or more, and increases the body feel, which is effective in giving softness in the mouth. Kuneun Lee) effect was confirmed.
• the overall satisfaction of the texture was somewhat higher in the ice cream of Example 14, but showed a relatively equal degree.
• Comparative Examples 3 and 4 and the overrun value of the ice cream according to Example 14 can be said to be maintained at a similar level compared to the ice cream using only sugar or allulose and sugar together.
• Example 14 In relation to the freezing point, a significant difference was observed for the ice cream using maltotetraose syrup of Example 14 compared to the ice cream using the sugar of Comparative Example 3. In addition, in the case of the ice cream using allulose and sugar of Comparative Example 4, the freezing point is lowered, whereas the ice cream of Example 14, which includes both allulose and maltotetraose syrup, slightly increases the lowered freezing point. It is a composition for making ice cream and an ice cream product that compensates for the freezing point (freezing point) of the ice cream according to its content and increased melting rate.
• the present invention uses maltotetraose high content syrup to improve the low freezing point and melting rate of the allulose-containing emulsion composition, and has a low calorie, excellent solubility and at the same time the freezing point and melting rate are improved. It is possible to provide an emulsion composition and a method of manufacturing the same.
• Example 15 Creamer Preparation
• the aqueous phase was prepared by mixing 5 sugars of silica aluminate and stirring at 70 ° 0 to 75 ° 0 or more.
• the oil phase portion and the water phase portion were mixed with a homomixer for 10 minutes or more under the conditions of 4000 or more. After that, proceed to the second mixing using a homogenizer
• the powder was prepared using a dry.
• syrup, rebaudioside citric acid and lemon lime flavor of any one of the mixtures of Examples 1 to 5 were mixed with purified water to prepare a drink syrup solution. Transfer the drink syrup liquid to the tank, adjust the volume with purified water, and then add carbon dioxide at ⁇ 2 11 pe6 at the temperature of 4 ⁇ 8 ° ( ⁇ 2 gas dissolved in 22 carbonated drinks. 5-4.0 01 to 116 injections.
• Nutritional drinks comprising syrup or powder per mixture prepared in Examples 1 to 13 were prepared.
• the syrup or powder per mixture and each component in the composition and blending ratio ( ⁇ V%) of Table 10 below were mixed and stirred, filtered at 12001 ⁇ 2 and then sterilized for 30 seconds at a temperature of 98 ° (:). It was again filtered to 80 mm 6 ⁇ and charged at a temperature of 88 ° (:). After that, it was sterilized and cooled for 15 minutes at a temperature of 85 X: to prepare a nutrient drink.
• the vitamin premix comprises 0.0025% by weight of vitamin 36 hydrochloride, 0.0026% by weight of vitamin ⁇ 2 phosphate ester, 0.0025% by weight of vitamin nitrate, 0.0081% by weight of nicotinic acid amide and 0.0441% by weight of other components based on 100% by weight of the total composition. Used. 2020/005022 1 »(: 1 ⁇ 1 ⁇ 2019/007911
• the isomaltooligosaccharide has the composition shown in Table 12 below (mixed sugar solid content).
• Isomaltooligosaccharide mixed sugar with 100 wt%) is used.

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