NUTRITIONAL DRINK

Abstract

The present invention relates to a nutritional drink containing allulose and vitamins, and has excellent storage stability and sensory properties depending on the use of allulose.

Claims

1. A nutritional drink comprising allulose, vitamin and rutin.

2. The nutritional drink of claim 1, wherein the nutritional drink has a color difference value (ΔE*ab) of 1 to 36, after storing 24 hours at a temperature of 45° C. and 4,000 lux in a light-induced deterioration tester.

3. The nutritional drink of claim 1, wherein a calorie of the nutritional drink is 0.1 to 20 kcal/100 mL.

4. The nutritional drink of claim 1, wherein the vitamin is at least one selected from the group consisting of vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B12, vitamin C, and vitamin E.

5. The nutritional drink of claim 1, wherein the rutin is an enzymatically modified rutin.

6. The nutritional drink of claim 1, wherein the nutritional drink further comprises at least one selected from the group consisting of caffeine, taurine, amino acids, carnitine, ribose, inositol, vitamins, minerals, antioxidants, carbohydrates, proteins, fatty acids, electrolytes, plant extracts, creatine, alpha-lipoic acid, lutein, guarana, Choline, L-carnitine, coenzyme Q10, omega-3 fatty acids, carotene, flavonoids, and polyphenols.

7. The nutritional drink of claim 1, wherein the allulose is added by syrup or powder.

8. The nutritional drink of claim 6, wherein the allulose is contained in an amount of 0.1 to 20% by weight based on 100% by weight of the total solid content of the nutritional drink.

9. The nutritional drink of claim 1, wherein the nutritional drink further comprises at least one selected from the group consisting of high-intensity sweeteners, acidulants, fruit juices, flavors, coloring agents and preservatives.

10. The nutritional drink of claim 1, wherein the nutritional drink is non-carbonated.

11. The nutritional drink of claim 1, wherein the vitamin is contained in a solid content of 0.0001 to 0.5% by weight based on 100% by weight of the total nutritional drink.

12. The nutritional drink of claim 1, wherein the rutin is contained in a solid content of 0.0001 to 0.5% by weight based on 100% by weight of the total nutritional drink.

Description

BRIEF DESCRIPTION OF DRAWINGS

[0042] FIG. 1 is a photograph showing the color of the nutritional drinks of Examples 1 to 5 and Comparative Examples at immediately after manufacturing and after storing for 6 hours and 24 hours in a light-induced deterioration tester.

[0043] FIG. 2 is a result of measuring the color difference value after preparing the nutritional drinks of Examples 1 to 5 and Comparative Examples after storing for 24 hours in a light-induced deterioration tester.

MODE FOR INVENTION

[0044] The present invention will be described in more detail with reference to the following exemplary examples, but the scope of protection of the present invention is not intended to be limited to the following examples.

Preparation Example 1. Preparation of Allulose Syrup

[0045] Allulose was prepared from a fructose substrate by a biological method substantially the same as that described in Korean Patent No. 10-16173797. The allulose syrup containing 24-26 (w/w)/o allulose was obtained with glucose:fructose:allulose:oligosaccharide=6:67:25:2 from a raw material of 95 wt % fructose at 40 brix.

[0046] In order to remove impurities such as color and ionic components, the obtained allulose syrup was treated by passing through a column filled with a cation exchange resin, an anion exchange resin, and a mixed resin of cation exchange resin and anion exchange resin at a rate of twice the volume of the ion exchange resin per hour at room temperature. Then, the high-purity allulose fraction was obtained by performing chromatography with column filled with a calcium (Ca2+) type ion exchange resin. The allulose fraction was carried out for the ion purification and the concentration to prepare an allulose syrup containing 95% by weight of allulose and 5% by weight of fructose based on 100% by weight of the solid content of the syrup composition.

[0047] The pH, color value, and electrical conductivity of the allulose syrup having an allulose content of 95% by weight were measured and shown in Table 1 below.

TABLE-US-00001 TABLE 1 Assortment Allulose 95% syrup pH 4.41 Color value (absorbance, 420 nm) 0.039 Electrical conductivity (ms/cm) 15.13

Examples 1 to 5. Preparation of Nutritional Drinks

[0048] A nutritional drink containing the allulose syrup prepared in Preparation Example 1 was prepared.

[0049] Specifically, the allulose syrup was mixed with each component according to the composition and mixing ratio (w/w %) shown in Table 2 below, stirred, filtered with 120 mesh, and sterilized at 98° C. for 30 seconds. This was filtered again through 80 mesh and then filled at 88° C. Then, the sterilization was performed for 15 minutes at a temperature of 85° C. and cooled to prepare a nutritional drink.

TABLE-US-00002 TABLE 2 Comparative Component Example Example 1 Example 2 Example 3 Example 4 Example 5 Allulose — 8.200 8.200 8.200 8.200 8.200 syrup (Samyang corp.) Maltitol syrup 8.200 — — — — — Enzymaticall — — 0.005 0.010 0.015 0.020 y-modified rutin vitamin  0.0517  0.0517  0.0517  0.0517  0.0517  0.0517 premix taurine and 0.832 0.832 0.832 0.832 0.832 0.832 natural caffeine apple juice 0.020 0.020 0.020 0.020 0.020 0.020 concentrated (72bx) citric acid 0.490 0.490 0.490 0.490 0.490 0.490 sucralose 0.016 0.016 0.016 0.016 0.016 0.016 Drink flavor 0.125 0.125 0.125 0.125 0.125 0.125 Distilled Remaining Remaining Remaining Remaining Remaining Remaining water amount amount amount amount amount amount Sum 100.000  100.000  100.000  100.000  100.000  100.000 

[0050] The vitamin premix containing 0.0025% by weight of vitamin B6 hydrochloride, 0.0026% by weight of vitamin B2 phosphate ester sodium, 0.0025% by weight of vitamin B1 nitrate, 0.0081% by weight of nicotinic acid amide, and 0.0441% by weight of other ingredients based on 100% by weight of the total composition was used.

Comparative Example

[0051] A nutritional drink was prepared in the same manner as in Example 1, except that maltitol syrup was used instead of allulose used in Example 1. The used maltitol syrup contained the maltitol solid content of 5.74% by weight.

Test Example 1. Calorie Analysis of Nutritional Drinks

[0052] Based on the composition of the nutritional drinks according to Examples 1 to 5 and Comparative Examples, calories were calculated by the theoretical value calculation method using nutrients. It was confirmed that calorie of the Comparative Example containing maltitol syrup was 15 Kcal/100 mL, whereas the calories of Examples 1 to 5 containing allulose syrup was only 1 Kcal/100 mL.

[0053] Accordingly, it was confirmed that the nutritional drink of the present invention had a significantly lower calorie that that of the Comparative Example using maltitol syrup.

Test Example 2. Measurement of Color Difference

[0054] After storing samples of the nutritional drinks according to Examples 1 to 5 and Comparative Example at a temperature of 45° C. and 4,000 lux in a light-induced deterioration tester for 0 hours (right after manufacturing), 6 hours, and 24 hours, the chromaticity was measured with the color-difference meter (CM-3500d, Konica Minolta, Osaka, Japan) to calculate ΔE*ab (FIG. 1).

[0055] During chromaticity analysis, L value (lightness) representing brightness, a value (redness) representing red color (−) and green color (+), and b value (Yellowness) representing yellow color were measured, and L value of the color standard plate was 95.17, a value was −1.22, and b value was −5.13. Based on the measured chromaticity, the color difference values (ΔE*ab) are shown in Table 3 and FIG. 2.

TABLE-US-00003 TABLE 3 Comparative Time Example Example 1 Example 2 Example 3 Example 4 Example 5 0 hr 0.00 0.00 0.00 0.00 0.00 0.00 6 hr 20.52 20.19 19.55 21.17 18.34 16.27 24 hr  36.40 34.19 29.24 29.05 28.87 24.43

[0056] As can be seen from the results, it is confirmed that the color of the vitamin is stabilized by using allulose, which means that the deterioration caused by oxidation of the vitamin and the like decreases.

Test Example 3. Sensory Evaluation

[0057] Sensory evaluation was performed on the nutritional drinks of Examples 1 to 5 and Comparative Example. The evaluation items of flavor, sweet taste, sour taste, lingering sweet aftertaste, mouthfeel, taste harmony, sweetness satisfaction, and overall satisfaction were evaluated according to the following evaluation criteria and the evaluation results were shown in the table below. A sensory evaluation was performed on 14 male and female panelists in their 20s and 50s using a 5-point scale.

[0058] [Evaluation Criteria]

[0059] Favor: Very low intensity (0 points)-Very high intensity (5 points)

[0060] Sweet taste: No sweetness (0 points)-Very high sweetness (5 points)

[0061] Sour taste: No sour taste (0 points)-Very high sour taste (5 points)

[0062] Lingering sweet aftertaste: No lingering sweet aftertaste (0 points)-Very long lingering sweet aftertaste (5 points)

[0063] Mouthfeel: No mouthfeel (0 points)-Very high mouthfeel (5 points)

[0064] Taste harmony: No taste harmony (0 points)-Very good taste harmony (5 points)

[0065] Sweetness satisfaction: Very bad overall sweetness satisfaction (0 points)-very good overall sweetness satisfaction (5 points)

TABLE-US-00004 TABLE 4 Evaluated Comparative Item Example Example 1 Example 2 Example 3 Example 4 Example 5 Flavor 3.2 3.2 3.2 3.3 3.2 3.3 Sweet 3.1 3.1 3.1 3.1 3.2 3.2 taste Sour taste 3.7 3.7 3.8 3.7 3.8 3.8 Sweetness 3.1 2.8 2.8 2.7 2.8 2.8 lingering Mouthfeel 2.6 2.6 2.6 2.6 2.6 2.6 Taste 3.15 3.3 3.3 3.3 3.3 3.3 harmony sweetness 2.8 3.1 3.2 3.2 3.2 3.2 satisfaction Overall 3.4 3.5 3.6 3.6 3.5 3.5 satisfaction

[0066] As can be seen from the above results, it is confirmed that the nutritional drink containing allulose not only improves sweetness lingering which is unique to the high-intensity sweetener, but also produced a nutritious drink having more excellent sweetness satisfaction even with low calories.