Syrup composition containing allulose and food containing the composition

A technology of allulose and composition, which is applied in the field of allulose-containing syrup composition, can solve problems such as poor usability and cooking applicability, difficulty in adjusting the amount of allulose added, and deterioration of palatability, etc., to achieve Effects of improving storage stability and low viscosity, improving cooking convenience, and improving palatability

Active Publication Date: 2021-10-29
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since allulose has low viscosity and high fluidity, it is difficult to adjust the amount of allulose added
In addition, allulose does not mix well with other foods during cooking, so it has poor usability and culinary suitability
When the heating time is extended to increase the viscosity of psicose, the food added with psicose will be discolored due to caramelization caused by overheating and will have a burnt taste, resulting in poor palatability
In addition, allulose leaves a bitter taste after tasting to cause deterioration of flavor, and has poor storage stability due to high crystallinity over time
Therefore, allulose is not suitable for use as a liquid sugar to replace sugar

Method used

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  • Syrup composition containing allulose and food containing the composition
  • Syrup composition containing allulose and food containing the composition
  • Syrup composition containing allulose and food containing the composition

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0037] The method for preparing the syrup composition according to the present invention may further include adding a salt to allulose. Here, the salt can be applied to psicose before applying gum, pectin, or a combination thereof to psicose; after applying gum, pectin, or a combination thereof to psicose; The application of gum, pectin or a combination thereof is performed simultaneously.

[0038] Since allulose, gum, pectin, salt, viscosity, etc. have been described in the description of the syrup composition, they will not be described in detail.

[0039] According to still another aspect of the present invention, there is provided a method for improving at least one property selected from the group consisting of viscosity, taste, and storage stability of a syrup composition, the method comprising adding gum (Gum ), pectin (pectin) or a combination thereof.

[0040] Specifically, according to a method for improving the viscosity of a syrup composition of the present inven...

example 1 to example 25

[0048] Examples 1 to 25: Preparation of allulose-containing syrup composition

[0049] In Examples 1 to 25, relative to 100 parts by weight of liquid psicose in terms of solid content (solid content of 70% to 76% by weight, relative to 100 parts by weight of liquid psicose in terms of solid content, 95 The allulose of weight part and the fructose of 5 weight parts), CJ CJ company], with the amount of 0.05 weight part, 0.10 weight part, 0.20 weight part, 0.50 weight part or 1.00 weight part to cellulose gum (Vallo Sai 100PA, Dayan Co., Ltd.), Carrageenan (Sacha Gum ABN 26, SKT Trading Company), Xanthan Gum (Dayan Co., Ltd.), Pectin (Jenu Explorer Pectin 65CS, (Share) JoVE International Co., Ltd.) or dextrin (CJ CJ Corporation) were mixed and then homogenized to prepare a syrup composition.

experiment example 1

[0060] Experimental example 1. Determination of the viscosity and properties of the allulose-containing syrup composition

[0061] Under the conditions of the No. 5 spindle, RPM20 and 25°C, the viscometer (Brafe DV-II+Pro Viscometer, Bo Le Fei Engineering Laboratories Co., Ltd., INC.) was used to measure the viscosity in Example 1 to Example 25. and the viscosity of each of the syrup compositions prepared in Comparative Example 1 to Comparative Example 4, and the properties of each of the syrup compositions were determined with the naked eye.

[0062] As in Table 1 and figure 1 As can be seen in the graph, it has been confirmed that compared with the viscosity and properties of the syrup composition of Comparative Example 1, the viscosity and properties of the syrup compositions of Examples 1 to 20 are significantly improved. Specifically, compared with the existing commercially available liquid sugar (Comparative Example 2 to Comparative Example 4, viscosity: 660cP to 6,800c...

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Abstract

This application relates to a syrup composition and food containing it. The syrup composition comprises: gum (Gum), pectin (Pectin) or a combination thereof; and allulose.

Description

technical field [0001] The present invention relates to a allulose-containing syrup composition and food comprising the composition. Background technique [0002] Sugar is the first natural sweetener discovered by humans, and it is used as the most suitable sweetener. Sugar is a direct energy source for humans and has excellent sweetness, so it is used in various fields. However, since sugar is easily crystallized, there is a problem that the food hardens after a certain period of time after sugar is added to the food. In addition, various studies have shown that excessive sugar intake can lead to adult diseases such as obesity and diabetes due to its high calorie content (about 400 kcal / 100 g). In recent years, since the WHO has restricted total sugar intake to less than 10% of total calories, there has been a need for a sweetener to replace sugar. [0003] Therefore, liquid sugars (e.g., starch syrup, invert syrup, high fructose corn syrup, and oligosaccharides), which ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/30A23L27/12A23L27/40A23L33/20
CPCA23L29/30A23L29/231A23L29/256A23L29/262A23L29/27A23L27/40A23L33/20A23L27/12A23V2002/00A23V2200/132A23V2200/20A23V2250/502A23L27/88A23L27/34A23V2200/16A23V2200/244A23V2250/5036A23V2250/5072A23V2250/5086A23V2250/5108A23V2250/60
Inventor 朴允卿朴政圭边成倍崔锺珉朴承源郑东澈
Owner CJ CHEILJEDANG CORP
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