Low-caloric beverage

Abstract

The present invention relates to a low-calorie beverage having excellent sensory properties and sweetness, and more particularly, to a beverage containing allulose as a sweetener.

Claims

1. A low-calorie water beverage composition, comprising a sweetener containing allulose, an acidity regulator, probiotic microorganisms, and water, wherein the water beverage composition has a water content of 90% by weight or more and ΔE*ab value of 0.05 to 5.0 so as to prevent browning, wherein, based on 100% by weight of solid content of the water beverage composition, the solid content of allulose is 0.05 to 3% by weight, the content of acidity regulator is 0.05 to 1.0% by weight, and the solid content of probiotic microorganism is 0.0001 to 0.5% by weight, and wherein the acidity regulator is an organic acid or a salt thereof.

2. The beverage composition of claim 1, wherein the beverage composition has a calorie of less than 30 Kcal per 100 g of beverage composition.

3. The beverage composition of claim 1, wherein the beverage composition has an acidity of 0.05 to 1.0 and a pH of 2.5 to 4.0.

4. The beverage composition according to claim 1, further comprising at least one flavoring agent selected from the group consisting of yogurt flavor, apple flavor, banana flavor, pear flavor, apricot flavor, peach flavor, orange flavor, lemon flavor, grapefruit flavor, and lime flavor.

5. The beverage composition of claim 1, wherein the sweetener further comprises at least one selected from the group consisting of sucralose, aspartame, acesulfame salt, steviol glycoside, rebaudioside, sodium cyclamate, dulcine, thaumatin, tomatine, neotame, and monelin.

6. The beverage composition of claim 1, wherein the allulose is provided as allulose syrup having a pH range of 4 to 6.

7. A low-calorie gel-phase beverage composition, comprising a gelling agent containing gellan gum, a sweetener containing allulose and erythritol, and an organic acid or a salt thereof, wherein the allulose and the erythritol are gel stabilizers for the gel-phase beverage composition, wherein the solid content of erythritol is 30 to 350 parts by weight based on 100 parts by weight of the solid content of allulose, wherein the gelling agent is contained at 0.01% to 2.0% by weight based on 100% by weight of the total gel-phase beverage composition, wherein the gel-phase beverage composition has a water content of 50% by weight or more and a water release rate of 6.0% or lower as measured after storage at 35° C. for 10 days, wherein the gel-phase beverage composition has a gel phase in a temperature range of 1° C. to 35° C., and wherein the gel-phase is characterized as a semi-solid form of colloidal solution which is solidified with a dispersion medium.

8. The beverage composition of claim 7, wherein the gel-phase beverage has at least one property selected from the group consisting of the following properties: (1) a hardness of 10 to 500 g, and (2) an acidity of 0.05 to 1.0.

9. The beverage composition according to claim 7, wherein the gelling agent further comprises at least one selected from the group consisting of xanthan gum and locust bean gum.

10. The beverage composition of claim 7, wherein the gelling agent comprises 0 to 200 parts by weight of at least one selected from the group consisting of xanthan gum and locust bean gum, based on 100 parts by weight of gellan gum.

11. The beverage composition according to claim 7, wherein the gellan gum is contained in an amount of 0.005 to 1.5% by weight based on 100% by weight of the total gel-phase beverage composition.

12. The beverage composition of claim 7, wherein the gel-phase beverage further comprises a gelling accelerator.

13. The beverage composition according to claim 7, further comprising at least one sweetener selected from the group consisting of sucralose, aspartame, acesulfame salt, steviol glycosides, rebaudioside, sodium cyclamate, dulcine, taumatin, tomatine, neotame, and monelin.

14. The beverage composition according to claim 7, wherein the beverage does not contain at least one selected from the group consisting of carbon dioxide and emulsifier.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) FIG. 1 is a graph showing the results of measuring the degree of browning change in a water beverage according to Test Example 3 of the present invention.

(2) FIG. 2 is a graph showing the result of evaluating the water release rate of a gel-phase beverage according to an example of the present invention.

DETAILED DESCRIPTION OF THE EMBODIMENTS

(3) The present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the scope of the following examples.

Examples 1 to 4: Preparation of Water Beverage

(4) 25% of the sugar amount in Example 1, 50% of the sugar amount in Example 2, 75% of the sugar amount in Example 3 and 100% of the sugar amount in Example 4 were replaced.

(5) Specifically, the used galacto-oligosaccharide was galacto-oligosaccharide (75 brix) of Samyang Corporation, and sugar was white sugar of Samyang Corporation. The yogurt flavor was products by Samhwa F & F and Showa Nogei, and the purified water was used. In Table 1, the commercial product of live lactic acid bacterium (Lactobacillus fermentum) was purchased and used. Table 1 shows the composition of each components represented by unit (% w/w).

(6) Allulose A used in this Example was 70 Brix allulose syrup which included 10 to 16% (w/w) of allulose, 40 to 50% (w/w) of fructose, 35 to 45% (w/w) of glulcose, and 0 to 5% (w/w) of oligosaccharides based on 100% by weight of the saccharide solid content. Allulose B was 70 Brix allulose syrup which included 95 to 98% (w/w) of allulose, 2 to 5% (w/w) fructose and 0 to 1% (w/w) of glucose. In Examples 1 to 4, allulose A syrup with low-purity was used. In Table 1, the allulose solid contents were 0.13% (w/w) for Example 1, 0.26% (w/w) for Example 2, 0.40% (w/w) for Example 3, and 0.53% (w/w) for Example 4.

(7) TABLE-US-00001 TABLE 1 Comparative Exam- Exam- Exam- Exam- Component Example1 ple1 ple2 ple3 ple4 Lactic acid 0.001 0.001 0.001 0.001 0.001 bacterium Allulose A no 1.888 3.775 5.663 7.550 Sugar 5.200 3.900 2.600 1.300 no Galacto- 0.150 0.150 0.150 0.150 0.150 oligosaccharide Acidity regulator 0.160 0.160 0.160 0.160 0.160 Yogurt flavor 0.142 0.142 0.142 0.142 0.142 Salt 0.030 0.030 0.030 0.030 0.030 Water 94.317 93.729 93.142 92.554 91.967 sum 100.000 100.000 100.000 100.000 100.000

Comparative Example 1: Preparation of Water Beverage

(8) A water beverage was prepared in substantially the same manner as in Example 1, except that sugar was included instead of allulose.

Test Example 1: Properties Evaluation of Water Beverage

(9) (1) Measurement of Browning Degree in Storage Period

(10) For the beverage products obtained in Examples 1-4 and Comparative Example 1, in order to measure the browning degree during the storage period, L, a, and b values were measured with a color-difference meter after storing for 30 days at 35° C., and the results were shown in Table 2 below.

(11) TABLE-US-00002 TABLE 2 Storage Comparative Exam- Exam- Exam- Exam- day Item Example1 ple1 ple2 ple3 ple4 0 day L 98.66 98.68 98.76 98.75 98.81 a 0.05 0.05 0.03 0.03 0.02 b 0.85 0.84 0.78 0.75 0.75 30 days L 98.41 98.49 98.55 98.58 98.76 a −0.06 −0.04 −0.04 −0.02 −0.02 b 1.25 1.18 1.22 1.25 1.28 ΔE*ab ** 0.48 0.49 0.49 0.52 0.53

(12) As shown in the results of Table 2, it was confirmed that the browning hardly occurred within the shelf life in Examples 1 to 3 using the mixture of sugar and allulose, as well as Example 4 using allulose alone. When allulose was applied to beverage, it showed transparency equivalent to sugar, which confirmed allulose as an additive suitable for use in beverage products.

(13) (2) Calorie Analysis of Beverage

(14) For the beverage products obtained in Examples 1-4 and Comparative Example 1, the saccharide amount in 100 g of the beverage was measured by calculating the total contents of monosaccharides and disaccharides according to the instrumental analysis method of the Food Sanitation Act, and the calorific value was obtained according to the theoretical calculation method using nutritional components. They were compared with that of Comparative Example. The results are shown in Table 3 below.

(15) TABLE-US-00003 TABLE 3 Comparative Exam- Exam- Exam- Exam- Item Example1 ple1 ple2 ple3 ple4 Calorie(Kcal/100 g) 21 21 20 20 20 Saccharide(g/100 g) 5.2 5 4.9 4.7 4.5

(16) In this experiment, because allulose A (low purity) was used, and the amount of added saccharide was not high, the calorie value was similar. However, the saccharide amount of allulose A (low purity) is less than sugar, and thus, as the higher the allulose content is, the lower the saccharide content is. Therefore, it was confirmed that the present invention could prepare a water beverage equivalent to sugar by using allulose.

(17) (3) pH and Acidity Analysis

(18) For the beverage products obtained in Examples 1-4 and Comparative Example 1, pH and acidity were analyzed. Specifically, pH was measured using a pH meter, and Brix was measured with Digital Refractometer RX-5000-α (ATAGO). The acidity was measured using an acidity meter TA-70 (automatic acidity meter) (TOADKK, Japan). The measured Brix, pH and acidity are shown in Table 4 below.

(19) TABLE-US-00004 TABLE 4 Comparative Exam- Exam- Exam- Exam- Item Example1 ple1 ple2 ple3 ple4 Brix 5.46 5.59 5.62 5.75 5.91 pH 3.24 3.26 3.25 3.25 3.24 Acidity (%) 0.132 0.131 0.131 0.132 0.132

Test Example 2: Sensory Evaluation of Beverages

(20) To evaluate the sensory properties of satisfaction and texture satisfaction, the beverages obtained in Examples 1-4 and Comparative Example 1 were placed in the mouth, and the oral epidermis was evenly stimulated for 20 seconds, and then spit out. The mouth was washed with water at every evaluation time when the analysis for one sample was completed. After 10 minutes, the next sample was evaluated, and the sensory elements were displayed as 5-point box scale. The sensory evaluation persons consisted of 80 panelists (male and female with 20 to 40s ages) who were professionally trained for the evaluation of taste and flavor. The evaluation criteria of the sensory elements are as follows, and the results are shown in Table 5 below.

(21) [Evaluation Criteria] Flavor degree (very low 1-very high 5) Sweetness degree (very low 1-very high 5) Sourness degree (very low 1-very high 5) Refreshing sensation (very low 1-very high 5) Taste harmony (very bad 1-very good 5) Overall satisfaction (very bad 1-very good 5)

(22) TABLE-US-00005 TABLE 5 Comparative Exam- Exam- Exam- Exam- Evaluation item Example1 ple1 ple2 ple3 ple3 Flavor degree 3.3 3.1 3.2 3.2 3.2 Sweetness degree 2.5 2.5 2.6 2.5 2.5 Sourness degree 2.4 2.4 2.3 2.3 2.4 Refreshing sensation 2.9 2.9 3.0 3.1 3.4 Taste harmony 3.2 3.3 3.4 3.4 3.3 Overall satisfaction 3.6 3.6 3.7 3.6 3.6

(23) In Example 1-4 and Comparative Example 1, the sweetness degrees of the products were equivalent, because allulose A (low purity) was used at an amount that could achieve the same sweetness in consideration of the relative sweetness of allulose to sugar. The allulose had a relative sweetness of about 92 to 95% compared to sugar. In addition, the beverage compositions of Examples 1 to 4 gave a refreshing feeling due to added allulose, compared to Comparative Example 1 containing only sugar. Overall satisfaction was high in the beverage of Example 2 in which sugar and allulose were mixed.

Examples 5 to 8: Preparation of Water Beverage Preparation

(24) The beverages were prepared in substantially the same manner as in Example 1 according to the ingredients and the compositions of Table 6 below.

(25) 25% of the fructose syrup amount in Example 6, 50% of the fructose syrup amount in Example 7, 75% of the fructose syrup amount in Example 8 and 100% of the fructose syrup amount in Example 9 were replaced. Specifically, lactic acid bacteria, allulose and galacto-oligosaccharide were used as the same as in Example 1. For the fructose syrup, the fructose syrup with 75 brix solid content of Samyang Corporation was used. The concentrated peach juice produced by Commax (Israel) was added to be 1% by weight of peach juice. The peach flavor was products of Samhwa F & F and Showa Nogei. The purified water was used, and citric acid was used as the acidity regulator. Table 6 shows the compositions of specific components as a unit (w/w %). In Table 6, based on 100% by weight of the water beverage, the allulose solid content was 0.13% by weight for Example 5, 0.26% by weight for Example 6, and 0.40% by weight for Example 7, and 0.53% by weight for Example 8.

(26) TABLE-US-00006 TABLE 6 Comparative Exam- Exam- Exam- Exam- Components Example2 ple5 ple6 ple7 ple8 Lactic acid 0.001 0.001 0.001 0.001 0.001 bacterium Alullose A no 1.888 3.775 5.663 7.550 Fructose syrup 6.920 5.190 3.460 1.730 no Galacto- 0.150 0.150 0.150 0.150 0.150 oligosaccharide Acidity regulator 0.175 0.175 0.175 0.175 0.175 Peach flavor 0.100 0.100 0.100 0.100 0.100 Concentrated 0.103 0.103 0.103 0.103 0.103 peach juice Salt 0.030 0.030 0.030 0.030 0.030 water 92.521 92.363 92.206 92.048 91.891 Sum 100.000 100.000 100.000 100.000 100.000

Comparative Example 2: Preparation of Water Beverage

(27) Beverages were prepared in substantially the same manner as in Example 5, except that fructose syrup was used instead of allulose.

Test Example 3: Properties Evaluation of Water Beverage

(28) (1) Measurement of Browning Degree During Storage

(29) For the beverage products obtained in Examples 5 to 8 and Comparative Example 2, in order to measure the browning degree during the storage period, L, a, and b values were measured with a color-difference meter shortly after the preparation of the beverage, and after storing for 30 days at 35° C., and the results were shown in Table 7 below. ΔE*ab obtained from the experiment was shown in FIG. 1

(30) TABLE-US-00007 TABLE 7 Storage Comparative Exam- Exam- Exam- Exam- day Item Example2 ple5 ple6 ple7 ple8 0 day L 98.51 98.58 98.61 98.76 98.82 a −0.15 −0.10 −0.04 −0.02 0.02 b 1.00 0.94 0.88 0.81 0.75 30 days L 98.66 98.51 98.55 98.60 98.76 a −0.22 −0.17 −0.10 −0.07 −0.02 b 2.40 1.98 1.80 1.37 1.28 ΔE*ab ** 1.41 1.04 0.92 0.58 0.53

(31) As shown in Table 7, Comparative Example 2 using only fructose syrup had the highest ΔE*ab and decreased gradually as the allulose amount increased, so that Examples containing allulose had lower degree of browning compared to the fructose syrup, but was almost similar to.

(32) (2) Calorie Analysis of Beverage

(33) For the beverage products obtained in Examples 5-9 and Comparative Example 2, the total saccharide content in the 100 g of the beverage was measured by calculating the total contents of monosaccharides and disaccharides according to the instrumental analysis method of the Food Sanitation Act, and the calorific value was obtained by performing the theoretical calculation method using nutritional components. They were compared with the Comparative Example composition. The results are shown in Table 8 below.

(34) TABLE-US-00008 TABLE 8 Comparative Exam- Exam- Exam- Exam- Item Example2 ple5 ple6 ple7 ple8 Calorie(Kcal/100 g) 21.5 21 21 20 20 Saccharide(g/100 g) 5.2 5 4.9 4.7 4.5

(35) In this experiment, because allulose A (low purity) was used, and the amount of added saccharide was not high, the calorie values were not significantly different and but decreased by about 15%. However, the saccharide amount of allulose A (low purity) is less than sugar, and thus, as the higher the allulose content is, the lower the saccharide content is. Therefore, it was confirmed that the present invention could prepare a water beverage equivalent to sugar by using allulose.

(36) (3) pH and Acidity Analysis

(37) For the beverage products obtained in Examples 5-9 and Comparative Example 2, pH and acidity were analyzed. Specifically, pH was measured using a pH meter, and Brix was measured with Digital Refractometer RX-5000-α (ATAGO). The acidity was measured using an acidity meter TA-70 (automatic acidity meter) (TOADKK, Japan). The measured Brix, pH and acidity are shown in Table 9 below.

(38) TABLE-US-00009 TABLE 9 Comparative Exam- Exam- Exam- Exam- Item Example2 ple 5 ple 6 ple 7 ple 8 Brix 5.51 5.64 5.78 5.83 5.96 pH 3.12 3.13 3.12 3.12 3.13 Acidity (%) 0.135 0.134 0.134 0.135 0.135

(39) In Table 9, the Brix of the beverage showed a difference as the allulose content increased, because allulose A (low purity) was used at a content that could achieve the same sweetness. However, in the beverages containing fructose syrup and allulose, the pH and acidity were almost equal.

Test Example 4: Sensory Evaluation of Beverages

(40) To evaluate the sensory properties of satisfaction and texture satisfaction, the beverages obtained in Examples 5 to 8 and Comparative Example 2 were placed in the mouth, and the oral epidermis was evenly stimulated for 20 seconds, and then spit out.

(41) The mouth was washed with water at every evaluation time when the analysis for one sample was completed. After 10 minutes, the next sample was evaluated, and the sensory elements were displayed as 5-point box scale. The sensory evaluation members consisted of 80 panelists (male and female with 20 to 40 s ages) who were professionally trained for the evaluation of taste and flavor. Evaluation criteria of the sensory elements are as follows. The evaluation criteria of the above items are the same as those of Test Example 2.

(42) TABLE-US-00010 TABLE 10 Comparative Exam- Exam- Exam- Exam- Evaluation item Example2 ple5 ple6 ple7 ple8 Flavor degree 3.7 3.8 3.7 3.7 3.8 Sweetness degree 2.5 2.5 2.7 2.7 2.6 Sourness degree 2.7 2.7 2.6 2.6 2.4 Refreshing sensation 3.1 3.1 3.1 3.2 3.5 Taste harmony 3.4 3.4 3.5 3.5 3.4 Overall satisfaction 3.2 3.2 3.4 3.4 3.3

(43) As shown in Table 10, the beverage compositions of Examples 5 to 8 could show equivalent sweetness compared to the Comparative Example 2 containing only sugar, and also imparted a refreshing feeling due to the added allulose. The overall satisfaction was high in the beverage compositions of Examples 6 to 7 in which fructose syrup and allulose were mixed.

Examples 9 to 12: Water Beverage Preparation

(44) The water beverages were prepared in the same manner as in Example 1, except that a mixture of sucralose and allulose as the sweeteners in Examples 9 and 10, and a mixture of steviol glycoside and allulose as the sweeteners in Examples 11 and 12. Table 11 shows the specific beverage ingredients and mixing ratios.

(45) Specifically, the lactic acid bacteria and galacto-oligosaccharide were used as the same in Example 1. Unlike Examples 1 to 8 using a low-purity product, these Examples used allulose B of 70 Brix allulose syrup which include 95 to 98% (w/w) of allulose, 2 to 5% (w/w) of fructose and 0 to 1% (w/w) of glucose, based on 100% by weight of saccharide solid content. In Examples, allulose B syrup with high purity was used. Sucralose was used by the product of Samyang Corporation, and Steviol Glycoside was the product of Daepyung Food Co., Ltd. The concentrated pear juice produced by Commax (Israel) was added to be 1% by weight of pear juice. The pear flavor was product of Showa Nogei. The purified water was used. Table 11 shows the compositions of specific components as a unit (w/w %). In Table 11, based on 100% by weight of the water beverage, the allulose solid content was 0.33% by weight for Examples 1 and 3 and 0.67% by weight for Examples 2 and 4.

(46) TABLE-US-00011 TABLE 11 Comparative Exam- Exam- Comparative Exam- Exam- Components Example3 ple 9 ple 10 Example 4 ple 11 ple 12 Lactic acid bacterium 0.001 0.001 0.001 0.001 0.001 0.001 Alullose B (liquid) no 0.500 1.000 no 0.500 1.000 Sucralose 0.008 0.008 0.008 no no no Steviol Glycoside no no no 0.020 0.020 0.020 Acidity regulator 0.155 0.155 0.155 0.155 0.155 0.155 Pear flavor 0.084 0.084 0.084 0.084 0.084 0.084 Concentrated pear juice 0.340 0.340 0.340 0.340 0.340 0.340 Salt 0.030 0.030 0.030 0.030 0.030 0.030 water 99.382  98.882 98.382 99.370 98.870 98.370 Sum 100.000  100.000 100.000 100.000 100.000 100.000

Comparative Examples 3 To 4: Water Beverage Preparation

(47) Comparative Example 3 was performed in substantially the same manner as in Example 9, except that only sucralose was used instead of allulose.

(48) Comparative Example 4 was performed in substantially the same manner as in Example 11, except that only steviol glycosides were used instead of allulose.

Test Example 5: Properties Evaluation of Water Beverage

(49) (1) Measurement of Browning Degree During Storage

(50) For the beverage products obtained in Examples 9 to 12 and Comparative Examples 3 to 4, in order to measure the browning degree during the storage period, L, a, and b values were measured with a color-difference meter shortly after the preparation of the beverage, and after storing for 30 days at 35° C., and the results were shown in Table 12 below.

(51) TABLE-US-00012 TABLE 12 Storage Comparative Exam- Exam- Comparative Exam- Exam- day Item Example3 ple 9 ple 10 Example4 ple 11 ple 12 0 day L 99.87 99.84 99.76 99.82 99.79 99.73 a 0.01 −0.03 −0.05 0.02 −0.04 −0.07 b 0.01 0.06 0.11 0.02 0.05 0.1 30 days L 99.85 99.79 99.70 99.79 99.73 99.68 a 0.00 −0.04 −0.08 0.03 −0.06 −0.09 b 0.04 0.08 0.11 0.07 0.10 0.14 ΔE*ab ** 0.04 0.05 0.07 0.06 0.08 0.07

(52) As shown in Table 12, Comparative Example 3 using only sucralose had the lowest ΔE*ab and gradually increased as the amount of allulose was increased. The browning degrees of the Examples using allulose were almost similar to those using sucralose alone or steviol glycoside alone.

(53) (2) Calorie Analysis of Water Beverage

(54) For the beverage products obtained in Examples 9-12 and Comparative Examples 3 to 4, the saccharide amount in 100 g of the beverage was measured by calculating the total contents of monosaccharides and disaccharides according to the instrumental analysis method of the Food Sanitation Act, and the calorific value was obtained according to the theoretical calculation method using nutritional components. They were compared with that of Comparative Example. The results are shown in Table 13 below.

(55) TABLE-US-00013 TABLE 13 Comparative Exam- Exam- Comparative Exam- Exam- Item Example3 ple 9 ple 10 Example 4 ple 11 ple 12 Calorie(Kcal/100 g) 0 0 0 0 0 0 Saccharide(g/100 g) 0 0 0 0 0 0

(56) This experiment confirmed that the beverages using allulose achieved the low calories equivalent to Comparative Examples 3 and 4 using sucralose or steviol glycosides.

(57) (3) pH and Acidity Analysis

(58) For the beverage products obtained in Examples 9 to 12 and Comparative Examples 3 to 4, pH and acidity were analyzed. Specifically, pH was measured using a pH meter, and Brix (solid content of saccharide) was measured with Digital Refractometer RX-5000-α (ATAGO). The acidity was measured using an acidity meter TA-70 (automatic acidity meter) (TOADKK, Japan). The measured Brix, pH and acidity are shown in Table 14 below.

(59) TABLE-US-00014 TABLE 14 Comparative Exam- Exam- Comparative Exam- Exam- Item Example3 ple 9 ple 10 Example 4 ple 11 ple 12 Brix 0.27 0.59 1.02 0.28 0.61 1.04 pH 3.21 3.20 3.20 3.21 3.21 3.20 Acidity (%) 0.134 0.134 0.135 0.134 0.135 0.135

(60) In Table 14, the Brix of the beverage showed a difference as the allulose content increased, because allulose was used at the amount that could achieve the same sweetness degree as Comparative Examples 3 and 4 using sucralose or steviol glycosides. However, in the beverages containing sucralose or steviol glycosides and the beverages containing allulose, the pH and acidity were almost equal.

Test Example 6: Sensory Evaluation of Beverages

(61) To evaluate the sensory properties of satisfaction and texture satisfaction, the beverages obtained in Examples 9 to 12 and Comparative Examples 3 to 4 were placed in the mouth, and the oral epidermis was evenly stimulated for 20 seconds, and then spit out. The mouth was washed with water at every evaluation time when the analysis for one sample was completed. After 10 minutes, the next sample was evaluated, and the sensory elements were displayed as 5-point box scale. The sensory evaluation personnel consisted of 80 panelists (male and female with 20 to 40s ages) who were professionally trained in the evaluation of taste and flavor, and were marked on a 5-point scale. The evaluation criteria of the above items are the same as those of Test Example 2.

(62) TABLE-US-00015 TABLE 15 Comparative Exam- Exam- Comparative Exam- Exam- Evaluation item Example3 ple 9 ple 10 Example4 ple 11 ple 12 Flavor degree 3.4 3.5 3.5 3.7 3.8 3.8 Sweetness degree 2.2 2.2 2.3 2.4 2.4 2.5 Sourness degree 2.8 2.8 2.7 2.6 2.6 2.6 Refreshing sensation 3.0 2.7 2.3 2.2 2.0 1.6 Sense of taste harmony 1.8 1.8 1.5 2.9 2.5 2.3 Overall satisfaction 3.1 3.4 3.5 2.7 3.0 3.1

(63) As shown in Table 15, the beverage compositions of Examples 9 to 12 could show equivalent sweetness to that of Comparative Example 3 containing only sucralose, and also impart a refreshing feeling due to the added allulose. The overall satisfaction was high in the beverage compositions of Examples 9 to 12 in which sucralose or steviol glycoside was mixed with allulose, compared to the beverage containing sucralose or steviol glycoside alone.

Example 13: Analysis for Sweetness Degree of Sample Sweetener

(64) 13-1: Preparation of Sweet Samples

(65) The sample sweeteners were prepared with the ingredients and their contents listed in Table 16. The sample sweeteners of Samples 2 to 8 were prepared by mixing the mixture ratio (allulose:erythritol) based on the solid content of allulose and erythritol shown in Table 16 below. The mixed ratios by weight shown in Table 16 below were represented as the solid content weight of allulose:erythritol (A:E).

(66) In addition, Sample 1 was a sample sweetener containing only allulose without erythritol, and Sample 9 was a sample sweetener containing only erythritol without allulose. The allulose and erythritol were used by the products of Samyang Corporation. In Table 16, “A” represents allulose syrup and “E” represents erythritol powder. Allulose B used in this experiment was allulose syrup with 70 Brix which included 95 to 98% (w/w) of allulose, 1 to 10% (w/w) of fructose, and 0 to 1% (w/w) of glucose based on 100% by weight of saccharide solid content. The unit shown in Table 16 is % (w/w), and indicates the mixing weight ratio of allulose and erythritol which is converted based on the solid content of erythritol power and allulose syrup having 95% of allulose purity and 70% by weight of solid content.

(67) TABLE-US-00016 TABLE 16 Amount of Amount of Mixing weight used allulose used erythritol Mixing weight ratio of the Purified Sample syrup power ratio (A:E) solid content(A:E) water Sum Sample 1 20.41 — (A 100) (A 100) 79.59 100.00 Sample 2 16.33 2.86 (A:E = 80:20) 100:26.3  80.81 100.00 Sample 3 15.31 3.56 (A:E = 75:25) 100:35.0  81.13 100.00 Sample 4 12.25 5.72 (A:E = 60:40) 100:70.2  82.03 100.00 Sample 5 10.21 7.15 (A:E = 50:50) 100:105.3 82.65 100.00 Sample 6 8.16 8.58 (A:E = 40:60) 100:158.1 83.26 100.00 Sample 7 5.10 10.75 (A:E = 25:75) 100:317.0 84.15 100.00 Sample 8 4.08 11.44 (A:E = 20:80) 100:421.6 84.48 100.00 Sample 9 — 14.30 (E 100) (E 100) 85.70 100.00

(68) 13-2: Sweetness Analysis

(69) For Samples 1 to 9 prepared in Table 16, the sweetness degree of 10% (w/w) aqueous sugar solution was set as 10 points of standard and the sweetness degrees of Samples 1 to 9 were compared and evaluated. The results are shown in Table 17 below.

(70) TABLE-US-00017 TABLE 17 Sample Sweetness degree Sample 1 10.3 Sample 2 10.5 Sample 3 10.6 Sample 4 11.2 Sample 5 11.6 Sample 6 10.9 Sample 7 10.7 Sample 8 10.3 Sample 9 9.7

(71) As shown in Table 17 above, the sample using a mixture of allulose and erythritol was superior in the evaluation of sweetness to the sample using allulose alone or erythritol alone. Specifically, it was more preferable to use the mixing ratio of allulose syrup and erythritol (based on solid content) at 80:20 to 20:80 ranges, or more suitably 60:40 to 40:60 ranges.

(72) 13-3: Sensory Evaluation of Sample Sweetener

(73) The sample sweeteners obtained in Samples 1 to 9 were placed in the mouth, and the oral epidermis was evenly stimulated for 20 seconds, and then spit out. The mouth was washed with water at every evaluation time when the analysis for one sample was completed. After 10 minutes, the next sample was evaluated, and the sensory elements were displayed as 5-point box scale. The sensory evaluation persons consisted of 15 panelists (male and female with 20 to 40s ages) who were professionally trained in the evaluation of taste and flavor, and were marked on a 5-point scale. Evaluation criteria of the items are as follows, and the results are shown in Table 18 below.

(74) [Evaluation Criteria] Sweetness harmony: very bad (0).Math.very good (5) Sweetness Satisfaction: very bad (0).Math.very Good (5)

(75) TABLE-US-00018 TABLE 18 Sample Sweetness harmony Sweetness Satisfaction Sample 1 3.2 3.0 Sample 2 3.3 3.1 Sample 3 3.4 3.2 Sample 4 3.7 3.5 Sample 5 3.8 3.6 Sample 6 3.4 3.3 Sample 7 3.4 3.1 Sample 8 3.4 3.0 Sample 9 2.9 2.6

(76) According to the sensory evaluation results of the sample sweeteners in Table 18, the sweeteners of Samples 2 to 8, which included a mixture of allulose syrup and erythritol, showed higher harmonized taste and satisfaction than the sweeteners using allulose syrup alone or erythritol alone (Samples 1 and 9).

Examples 14 to 18: Preparation of Gel-Phase Beverage

(77) According to the ingredients and the contents shown in Tables 19a and 19b below, a predetermined amount of the gelling agent was added to hot water at a temperature of 70 to 85° C., and was completely dissolved. Then, after adding calcium lactate, sweetener, apple juice concentrate, citric acid, konjac powder, seeds, and apple flavor, the remaining amount of the purified water was added, sterilized at a temperature of 90 to 98° C. for 10 to 90 seconds, and then filled in a wrapping paper and cooled to prepare a gel-phase beverage.

(78) Allulose, erythritol, acesulfame K and sucralose used in the preparation of the beverages were the products of Samyang Corporation. The apple flavor was FG6516-1535 of Samwha F & F. The apple juice concentrate was a product with 72 brix, and the seeds are chia seeds or basil seeds.

(79) The used allulose was the same as in Example 1 as allulose A and allulose B. allulose syrup (Allulose A) was only used in Example 14, allulose syrup (Allulose B) was only used in Example 15, and the mixed sweetener of allulose B and erythritol was used in Examples 16 to 18. Specifically, Example 16 used a mixed sweetener of allulose and erythritol in Sample 3 (A:E=75:25), Example 17 used a mixed sweetener of allulose and erythritol in Sample 5 (A:E=50:50), and Example 18 used a mixed sweetener of allulose and erythritol of Sample 7 (A:E=25:75).

(80) TABLE-US-00019 TABLE 19a Comparative Comparative Exam- Exam- Component Example 5 Example 6 ple 14 ple 15 Sugar 10.000 — — — Fructose syrup — 13.200 — — Allulose A — — 14.300 — Allulose B — — — 20.410 erythritol — — — — acesulfame K 0.0152 0.0152 0.0152 0.0152 Sucralose 0.0034 0.0034 0.0034 0.0034 Citric acid 0.280 0.280 0.280 0.280 Gelling agent 1.000 1.000 1.000 1.000 Calcium lactate 0.100 0.100 0.100 0.100 Konjac powder 0.100 0.100 0.100 0.100 Concentrated 1.000 1.000 1.000 1.000 apple juice Seed 0.500 0.500 0.500 0.500 Apple flavor 0.200 0.200 0.200 0.200 Water Remaining Remaining Remaining Remaining amount amount amount amount Sum 100.00 100.00 100.00 100.00

(81) TABLE-US-00020 TABLE 19b Exam- Exam- Exam- Comparative Component ple 16 ple 17 ple 18 Example 7 Sugar — — — — Fructose syrup — — — — Allulose A — — — — Allulose B 15.308 10.205 5.103 — erythritol 3.575 7.150 10.725 14.300 acesulfame K 0.0152 0.0152 0.0152 0.0152 Sucralose 0.0034 0.0034 0.0034 0.0034 Citric acid 0.280 0.280 0.280 0.280 Gelling agent 1.000 1.000 1.000 1.000 Calcium lactate 0.100 0.100 0.100 0.100 Konjac powder 0.100 0.100 0.100 0.100 Concentrated 1.000 1.000 1.000 1.000 apple juice Seed 0.500 0.500 0.500 0.500 Apple flavor 0.200 0.200 0.200 0.200 Water Remaining Remaining Remaining Remaining amount amount amount amount Sum 100.00 100.00 100.00 100.00

Comparative Examples 5 to 7: Preparation of Gel-Phase Beverage

(82) According to the ingredients and contents shown in Tables 19a and 19b, the gel-phase beverages were prepared in the same method of Example 14.

(83) Specifically, instead of allulose used in Example 14, Comparative Example 5 used sugar, Comparative Example 6 used fructose syrup (75 Brix), and Comparative Example 7 used only erythritol without allulose. The used sugar and fructose syrup were the products of Samyang Corporation.

Test Example 7: Properties Evaluation of Gel-Phase Beverage

(84) For the gel-phase beverages prepared in Examples 14 to 18 and Comparative Examples 5 to 7, the physicochemical properties, hardness, and water release amount were measured according to the following measurement and analysis methods, and the analysis results are shown in Tables 21 and FIG. 2.

(85) (1) Physicochemical Property Analysis

(86) For the gel-phase beverages prepared in Examples 14 to 18 and Comparative Examples 5 to 7, the saccharide content in the 100 g of the beverage was measured by calculating the total contents of monosaccharides and disaccharides according to the instrumental analysis method of the Food Sanitation Act, and the calorific value was obtained according to the theoretical calculation method using nutritional components. They were compared with the Comparative Example composition. The results are shown in Table 22 below.

(87) (2) Hardness Measurement

(88) The hardness was measured in the following manner to evaluate the soft texture of the gel-phase beverage. The hardness of the sample was measured with a texture analyzer (TA-XT2i, Stable micro system) according to the following measurement conditions. The hardness measurement was repeated 5 times, and the average value is shown in the table below. The hardness of the gel-phase beverage was represented by measuring the force applied in compression of the gel-phase beverage, and the degree was expressed as the weight (g) applied per unit area. A high value of hardness through the texture analyzer means that a lot of force is required for pressing the beverage, and that it has a harder texture. The hardness measurement was measured at 25° C., and the hardness was measured immediately after preparation and after storage at 35° C. for 10 days.

(89) TABLE-US-00021 TABLE 20 Measure force Measurement of the force Mode in compression applied in compression sample size 30 W(mm) × 30 Sample in a cube shape with size of L(mm) × 30 H(mm) width, length and height of 30 mm test speed 5 mm/s 5 mm/s of the speed to press sample with probe distance 30% the sample was pressed until 30% of the initial height of sample was deformed Probe 100 mm Probe kind compression plate

(90) (3) pH and Acidity Analysis

(91) For the gel-phase beverages prepared in Examples 14 to 18 and Comparative Examples 5 to 7, pH and acidity were analyzed. Specifically, pH was measured using a pH meter, and Brix (solid content of saccharide) was measured with Digital Refractometer RX-5000-α (ATAGO). The acidity is the number of moles of hydroxyl groups (—OH) contained in the chemical formula of the base and is represented as an amount of acid required for the neutralization reaction. The acidity was measured using an acidity meter TA-70 (automatic acidity meter) (TOADKK, Japan), after quantifying the sample. The measured Brix, pH and acidity are shown in following Table 21.

(92) TABLE-US-00022 TABLE 21 Test Brix pH Acidity (%) Comparative 12.18 3.47 0.28 Example 5 Comparative 12.21 3.49 0.28 Example 6 Example 14 12.2 3.46 0.28 Example 15 12.19 3.45 0.28 Example 16 12.22 3.47 0.28 Example 17 12.2 3.45 0.28 Example 18 12.18 3.47 0.28 Comparative 12.17 3.47 0.28 Example 7

(93) As a result of measuring the brix, acidity and pH of the beverages, it was confirmed that the beverages obtained in the Examples of the present invention had properties similar to those of the gel-phase beverages prepared in Comparative Examples 5 to 7.

(94) (4) Amount of Released Water

(95) For the gel-phase beverages prepared in Examples 14 to 18 and Comparative Examples 5 to 7, the rate of water release was measured shortly after the preparation of beverage, and after storing for 10 days at 35° C. Specifically, the beverage was shaken at 100 rpm for 60 minutes, and then filtered with a 60 mesh sieve, to obtain filtrate solution. The filtrate solution was measured as an amount of water release, and the rate of water release was calculated by the following formula. The results are shown in Table 22 and FIG. 2.
Rate of water release (%)=(Filtrate solution weight)/(Beverage weight)

(96) TABLE-US-00023 TABLE 22 Calorie Hardness Rate of water release (%) Calorie Saccharide shortly after after storing shortly after after storing Test (Kcal/100 g) (g/100 g) the preparation for 10 days the preparation for 10 days Comparative 50 11 220 217 2.8 6.9 Example5 Comparative 50 11 219 215 2.5 7.4 Example 6 Example 14 40 9.5 221 220 2.6 6.5 Example 15 5 1 215 214 3.1 6.4 Example 16 5 1 214 215 3.0 5.8 Example 17 5 1 215 214 2.8 5.9 Example 18 5 1 215 212 2.7 6.0 Comparative 5 1 213 210 3.1 6.3 Example7

(97) As shown in the results of physicochemical properties analysis of Table 22, the product applied with allulose A syrup (Example 14) showed the decreased calories by 20% and the saccharide content by 13.65, compared to those of the beverage containing sugar or fructose syrup (Comparative Examples 5 and 6). When allulose B was only applied (Example 15), or when a mixed sweetener of allulose B and erythritol was applied (Examples 16 to 18), the beverage of the present invention had 5 Kcal of a calorie and 1 g of saccharide content, representing that the low calorie and low saccharide products could be developed.

(98) It was confirmed that the beverage of Example achieved the hardness level equivalent to the product using erythritol, because there was no difference in hardness in storage or distribution.

(99) In the beverage of the present embodiment, the rate of water release was reduced due to the allulose and the decreased phase separation in the storage or distribution process. The fact that the phase separation of the beverage was reduced in distribution of the beverage was considered to be excellent in quality stability and confirmed to be excellent in storage stability.

Test Example 8: Sensory Evaluation of Gel-Phase Beverages

(100) To evaluate the sensory properties of satisfaction and texture satisfaction, the beverages obtained in Examples 14 to 18 and Comparative Examples 5 to 7 were placed in the mouth, and the oral epidermis was evenly stimulated for 20 seconds, and then spit out. The mouth was washed with water at every evaluation time when the analysis for one sample was completed. After 10 minutes, the next sample was evaluated, and the sensory elements were displayed as 5-point box scale. The sensory evaluation personnel consisted of 15 panelists (male and female with 20 to 40s ages) who were professionally trained in the evaluation of taste and flavor, and marked as 5-point scale. Evaluation criteria of sensory elements are as follows, and the results are shown in Table 23 below.

(101) [Evaluation Criteria] Sweetness degree (very low 0-very high 5) Sourness degree (very low 0-very high 5) Sweetness linger (very low 0-very high 5) Freshness (very low 0-very high 5) Overall satisfaction (very bad 0-very good 5)

(102) TABLE-US-00024 TABLE 23 Sweetness Sourness Sweetness Fresh- Overall Test degree degree linger ness satisfaction Comparative 3.5 3.2 2.4 2.7 3.6 Example5 Comparative 3.5 3.2 2.5 2.6 3.6 Example 6 Example14 3.6 3.2 2.1 2.9 3.8 Example15 3.3 3.4 1.7 3.5 3.4 Example16 3.5 3.3 1.8 3.4 3.6 Example17 3.6 3.2 2.3 3.3 3.6 Example18 3.5 3.3 2.5 3 3.4 Comparative 3.3 3.3 2.7 2.9 3.2 Example7

(103) The high intensity sweeteners (aspartame, acesulfame K, sucralose, steviol glycosides, enzymatically treated stevia, etc.) can give as tens to hundreds times of the sweetness of sugar at a small amount, but has disadvantage of the long-lasting of astringency, bitterness, and sweetness in the aftertaste. To improve such bad sweetness qualities, many efforts have been made, but it is very difficult to solve it. Acesulfame potassium and sucralose used as high intensity sweeteners in this experiment, have a disadvantage of sweetness attraction in aftertaste, which could be improved partially by using allulose.

(104) Erythritol was expected to give freshness in aftertaste as sugar alcohol, but was a problem of leaving a heavy aftertaste. Because allulose had a refreshing taste property, it was confirmed that allulose has an advantage of improving the refreshing feeling in aftertaste, when it was properly mixed with erythritol.