FRUIT-AND-VEGETABLE DRINK

Abstract

The present invention relates to a fruit or vegetable drink containing allulose, isomaltooligosaccharide, and fruit-vegetable juice, and can provide a low-calorie fruit or vegetable drink with improved mouthfeel containing a low content of sugar.

Claims

1. A fruit or vegetable drink comprising allulose, isomaltooligosaccharide and fruit-vegetable juice, wherein the allulose and isomaltooligosaccharide are contained in a weight ratio of 1:4 to 4:1 based on the solid content.

2. The fruit or vegetable drink of claim 1, wherein the fruit or vegetable drink has an improved heating odor of fruit or vegetable.

3. The fruit or vegetable drink of claim 1, wherein the fruit or vegetable drink has an improved mouthfeel.

4. The fruit or vegetable drink of claim 1, wherein the allulose is added in a syrup or powder form.

5. The fruit or vegetable drink of claim 4, wherein the allulose is contained in an amount of 0.1 to 20% by weight based on 100% of the total weight of fruit or vegetable drink.

6. The fruit or vegetable drink of claim 1, wherein the isomaltooligosaccharide is added with mixed saccharides including isomaltooligosaccharide at an amount of 10 to 55% by weight of isomaltooligosaccharide based on 100% by weight of solid content of the mixed saccharides.

7. The fruit or vegetable drink of claim 6, wherein the mixed saccharides including isomaltooligosaccharide comprises 20 to 40% by weight of the saccharides having a degree of polymerization (DP) of 10 or more based on 100% by weight of solid content of mixed saccharides.

8. The fruit or vegetable drink of claim 6, wherein the mixed saccharides including isomaltooligosaccharide comprises 10 to 20% by weight of saccharides of DP3, 5 to 15% by weight of saccharides of DP4 to DP9, and 20 to 40% by weight of saccharides of DP10 or more, based on 100% by weight of solid content of the mixed saccharides.

9. The fruit or vegetable drink of claim 6, wherein the mixed saccharides including isomaltooligosaccharide s comprises 1 to 10% by weight of DP1 saccharides excluding rare sugar and 1 to 20% by weight of DP2 saccharides.

10. The fruit or vegetable drink of claim 1, wherein the fruit or vegetable drink further comprises one or more saccharides selected from the group consisting of sugar, fructose, starch syrup, glucose, rare sugars excluding allulose, oligosaccharides excluding isomaltooligosaccharides, sugar alcohols, and dextrins.

11. The fruit or vegetable drink of claim 1, wherein the fruit or vegetable drink further comprises at least one selected from the group consisting of high-intensity sweeteners, acidulants, flavors, colors and preservatives.

12. The fruit or vegetable drink of claim 1, wherein the fruit-vegetable juice is an extract or liquid juice of at least one selected from the group consisting of citrus, apple, grape, peach, pineapple, guava, banana, mango, acerola, papaya, passion fruit, Japanese apricot, pear, apricot, plum, pomegranate, berry, strawberry, melon, kiwi, Tomato, carrot, kale, cauliflower, cucumber, parsley, cabbage, sweet pumpkin, celery, lettuce, parsley, fresh vinegar, spinach, chard, bell pepper, broccoli, red beet, radish, hemp, and onion.

13. A method of preparing a fruit or vegetable drink, comprising a step of mixing allulose, isomaltooligosaccharide and fruit-vegetable juice.

14. The fruit or vegetable drink of claim 1, wherein the isomaltooligosaccharide is added as an improving agent of heating odor or mouthfeel of fruit or vegetable drink.

15. The fruit or vegetable drink of claim 1, which does not contain sugar.

Description

MODE FOR INVENTION

[0040] 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

[0041] Allulose was prepared from a fructose substrate by a biological method substantially the same as that described in Korean Patent No. 10-16173797.

[0042] The allulose syrup containing 24-26 (w/w)% allulose was obtained with glucose: fructose: allulose: oligosaccharide=6:67:25:2 from a raw material of 95 wt % fructose at 40 brix.

[0043] 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 (Ca.sup.2+) 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.

[0044] 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 Allulose Assortment 95% syrup pH 4.41 Color value 0.039 (Absorbance 420 nm) Electrical 15.13 conductivity (ms/cm)

Examples 1 to 4. Preparation of Fruit-Vegetable Drinks

[0045] Fruit-vegetable drinks were prepared by mixing the components according to the composition (w/w %) of Table 2 below, including the allulose syrup prepared in Preparation Example 1 (Samyang corporation, 70Bx, 95% allulose), and sugar (Comparative Example 1), Isomaltooligosaccharide (Comparative Example 2) or a composition containing only allulose (Comparative Example 3) was contained as a sweetener to prepare the fruit-vegetable drinks.

TABLE-US-00002 TABLE 2 Compar- Compar- Compar- ative ative ative Ex- Ex- Ex- Ex- Example Example Example ample ample ample ample Component 1 2 3 1 2 3 4 Orange 13.85 13.85 13.85 13.850 13.850 13.850 13.850 concentrate (USA, standard sugar content: 9) White sugar 4.20 — — 3.150 2.100 1.050 — (Samyang corp.) Allulose syrup — — 6.000 1.500 3.000 4.500 6.000 (Samyang corp.) Isomaltooligosac — 2.50 — 0.850 1.000 1.500 2.000 charide (Samyang corp.) Citric acid 0.18 0.18 0.18 0.180 0.180 0.180 0.180 (Samyang corp.) VitaminC (Samyang corp.) 0.02 0.02 0.02 0.020 0.020 0.020 0.020 Rebaudioside A — 0.026 0.01 0.002 0.004 0.006 0.008 Orange flavor 0.059 0.059 0.059 0.059 0.059 0.059 0.059 Distilled water Remain- Remain- Remain- Remain- Remain- Remain- Remain- ing ing ing ing ing ing ing amount amount amount amount amount amount amount Sum 100.00 100.00 100.00 100.00 100.00 100.00 100.00

[0046] Isomaltooligosaccharide-mixed saccharides having the composition shown in Table 3 (based on 100% by weight of solid content per mixture) was used as the isomaltooligosaccharide.

TABLE-US-00003 TABLE 3 DP4 to DP10 or Unit DP1 DP2 DP3 DP9 higher % by 8.1 15 20 32.6 24.3 weight

Experimental Example 3. Sensory Evaluation

[0047] Sensory evaluation was performed on the fruit-vegetable drinks of Examples 1 to 4 and Comparative Examples 1 to 3. The evaluation items of flavor, sweet taste, sour taste, bitter taste, mouthfeel, freshness, heating odor and overall satisfaction were evaluated according to the following evaluation criteria, and the evaluation results are shown in the Table 4 below. A sensory evaluation was performed on 14 male and female panelists in their 20 s to 50 s using a 5-point scale.

[0048] [Evaluation Criteria]

[0049] Favor: Very low intensity (0 points)-Very high intensity (5 points)

[0050] Sweetness: No sweetness (0 points)-Very high sweetness (5 points)

[0051] Sour: No sour taste (0 points)-Very high sour taste (5 points)

[0052] Bitter taste: No bitter taste (0 points)-Very high bitter taste (5 points)

[0053] Mouthfeel: No mouthfeel (0 points)-Very high mouthfeel (5 points)

[0054] Fresh: No freshness (0 points)-Very high freshness (5 points)

[0055] Heating odor: No heating odor (0 points)-Very high heating odor (5 points)

[0056] Taste harmony: No taste harmony (0 points)-Very good taste harmony (5 points)

TABLE-US-00004 TABLE 4 Compa- Compa- Compa- rative rative rative Eval- Ex- Ex- Ex- Ex- Ex- Ex- Ex- uated ample ample ample ample ample ample ample Item 1 2 3 1 2 3 4 Flavor 3.4 3.4 3.6 3.4 3.5 3.5 3.7 Sweet 3.1 3.1 3.1 3.1 3.02 3.1 3.2 taste Sour 2.8 2.8 2.8 2.8 2.9 2.9 2.7 taste Bitter 2.5 2.5 2.0 2.5 2.3 2.2 1.9 taste Mouthfeel 3.4 3.5 3.1 3.4 3.5 3.5 3.6 Fresh- 2.9 2.8 3.4 3.0 3.2 3.2 3.5 ness Heating 2.6 2.6 2.2 2.5 2.3 2.3 2.1 odor Taste 3.4 3.2 3.3 3.4 3.7 3.7 3.6 harmony Overall 3.4 3.0 3.4 3.4 3.5 3.5 3.7 satis- faction

[0057] As can be seen from the above results, Examples 1 to 4 have good sweetness and excellent mouthfeel which are comparable to those of Comparative Example 1 containing only sugar. It confirm that it is possible to manufacture fruit-vegetable drinks having an excellent sensory properties even though they contain low content of saccharides and are low calorie. In addition, it was confirmed that the heating odor of the fruit-vegetables was improved. In particular, the composition of Example 4 had good sweetness, excellent mouthfeel, and low heating odor, and thus had the remarkably excellent overall satisfaction.