MIXED SACCHARIDE COMPOSITION COMPRISING MALTOOLIGOSACCHARIDE

Abstract

The present disclosure relates to a mixed saccharide including maltooligosaccharide, which has less saccharide content and calories than conventional maltooligosaccharide, glucose syrup, maltose syrup and low DE glucose syrup, and has reached an equivalent level of viscosity as a conventional starch syrup.

Claims

1. A mixed saccharide composition comprising a maltooligosaccharide-containing saccharide and allulose, wherein the maltooligosaccharide-containing saccharide contains 30 to 60% by weight of maltotetraose (G4) based on 100% by weight of the solid content of the maltooligosaccharide-containing saccharide.

2. The composition according to claim 1, wherein the maltooligosaccharide-containing saccharide contains 30 to 60% by weight of maltotetraose (G4) and 25 to 65% by weight of saccharides with DP8 or higher based on 100% by weight of the solid content of the maltooligosaccharide-containing saccharide.

3. The composition according to claim 1, wherein the maltooligosaccharide-containing saccharide contains 30 to 60% by weight of maltotetraose (G4) and 25 to 55% by weight of saccharides with DP10 or higher, based on 100% by weight of the solid content of the maltooligosaccharide-containing saccharide.

4. The composition according to claim 1, wherein the maltooligosaccharide-containing saccharide contains 30 to 60% by weight of maltotetraose (G4) and 25 to 55% by weight of saccharide with DP10 or higher, based on 100% by weight of the solid content of the maltooligosaccharide-containing saccharide, and the content of the remaining saccharide is 15 to 45% by weight.

5. The composition according to claim 1, wherein the maltooligosaccharide-containing saccharide is contained in an amount of 10 to 90% by weight based on 100% by weight of the solid content of the mixed saccharide composition.

6. The composition according to claim 1, wherein the allulose is contained in an amount of 10 to 90% by weight based on 100% by weight of the solid content of the mixed saccharide composition.

7. The composition according to claim 1, wherein the mixed saccharide composition has a viscosity of 500 to 4800 cps as measured at a temperature of 25° C.

8. The composition according to claim 1, wherein the composition does not contain a thickener.

9. The composition according to claim 1, wherein the mixed saccharide composition has a calorie of less than 4 kcal/g.

10. The composition according to claim 1, wherein the maltooligosaccharide is contained in the form of a maltooligosaccharide-containing syrup.

11. The composition according to claim 1, wherein the maltooligosaccharide is contained in the form of a maltooligosaccharide-containing syrup having a DE (dextrose equivalent) of 13 to 24.

12. The composition according to claim 10, wherein the maltooligosaccharide-containing syrup has a viscosity of 4,000 to 5,500 cps as measured under the temperature condition of 25° C.

13. The composition according to claim 10, wherein the allulose is provided as an allulose-containing syrup containing allulose in an amount of 5 to 99.9% by weight,

14. The composition according to claim 1, wherein the mixed saccharide composition further contains a high-intensity sweetener in an amount of 0.0001 to 5 parts by weight based on 100 parts by weight of the solid content.

15. (canceled)

16. (canceled)

17. The composition according to claim 1, wherein the composition is in a powder form, and a dissolution rate of the composition is more than 1 to 10 times or less that of the maltooligosaccharide powder.

18. The composition according to claim 1, wherein the composition has a glass transition temperature (Tg) of 0 to 95° C.

19. A food composition comprising the mixed saccharide composition of claim 1.

20. (canceled)

21. A method for preparing a mixed saccharide composition comprising a step of mixing a maltooligosaccharide-containing syrup containing 30 to 60% by weight of maltotetraose (G4) based on the solid content of the saccharide, with an allulose syrup to prepare a mixed saccharide syrup.

22. The method according to claim 21, further comprising a step of spray-drying and powdering the mixed saccharide syrup.

23. The method according to claim 22, wherein the spray-drying is performed at a temperature lower than the glass transition temperature of the mixed saccharide syrup.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0073] FIG. 1 is a graph showing the dissolution time of the mixed saccharide powder according to an embodiment of the present disclosure.

[0074] FIG. 2 is a view showing the results of the sensory evaluation of an ice cream to which the mixed saccharides according to an embodiment of the present disclosure is applied.

DETAILED DESCRIPTION OF THE EMBODIMENTS

[0075] Hereinafter, the present disclosure will be described in more detail with reference to the following examples, but the following examples are provided as only preferable examples of the present disclosure only and are not intended to limit the scope of the present disclosure.

Preparation Example 1: Preparation of Maltooligosaccharide

[0076] 7000 g of corn starch was mixed with 13000 g of water, and then the mixture was subjected to high temperature liquefaction reaction at 110° C. through a hydroheater, and then passed through a hydroheater at 130° C. to 140° C. to deactivate the liquefying enzyme. After that, the temperature was lowered to 61° C. through a heat exchanger, and then high content maltotetraose was hydrolyzed using a heat-resistant a-amylase derived from Pseudomonas stutzeri. and heated to 80° C. at DE 20 to 22 when the reaction was completed. An activated carbon was added in an amount of 0.1 to 0.8% by weight based on the solid content, and the mixture was stirred for 30 minutes or more. Thereafter, the activated carbon was removed through a filter press, followed by ion purification and concentration to obtain 9600 g of maltotetraose syrup. The saccharide composition of the obtained maltooligosaccharide is shown as solid content % by weight in Table 1. “monosaccharide and disaccharide” listed in Table 1 represent the contents of all monosaccharides and disaccharides contained in maltooligosaccharides.

TABLE-US-00001 TABLE 1 Saccharide composition (solid content % by weight) octa- malto-oligosaccharide mono- saccharide Hepta- hexa- penta- tetra- tri- saccharide and Item DE or higher saccharide saccharide saccharide saccharide saccharide disaccharide Preparation 21 35 0 0.3 2.6 46.8 8.6 6.7 Example 1 Comparative 42.2 21.9 2 3.6 5.6 6.1 17.6 43.2 Example 1 (Glucose syrup) Comparative 22.5 29.1 3.3 20.1 14 6.2 13.4 13.9 Example 2 (Low DE glucose syrup)

Comparative Example 1: Glucose Syrup

[0077] Glucose syrup (Samyang Corporation, DE 42) was used as a comparative example. Specifically, 1000 g of corn starch was mixed with 2500 g of water, and then the mixture was subjected to a high temperature liquefaction reaction at 110° C. through a hydroheater, and then passed through a hydroheater at 130° C. to 140° C. to deactivate the liquefying enzyme. After that, the temperature was lowered to 61° C. through a heat exchanger, and then the resulting mixture was allowed to react up to DE 40 to 45 using Maltogenase (Novozymes) and Pullulanase (Novozymes, Promozyme D2) as the saccharifying enzymes. The activated carbon was added in an amount of 0.1 to 0.8 wt % based on the solid content and was stirred for 30 minutes or more. Then, the activated carbon was removed through a filter press, followed by ion purification and concentration to obtain 2000 g of Glucose syrup. The saccharide composition of the obtained glucose syrup is shown as solid content wt % in Table 2 below.

Comparative Example 2: Low DE Glucose Syrup

[0078] Low DE glucose syrup (Samyang Corporation, DE 24) was used as a comparative example. Specifically, 1000 g of corn starch was mixed with 2500 g of water, and then the mixture was subjected to a high temperature liquefaction reaction at 110° C. through a hydroheater, and then passed through a hydroheater at 130° C. to 140° C. to deactivate the liquefying enzyme. After that, the temperature was lowered to 61° C. through a heat exchanger, and then the resulting mixture was allowed to react up to DE 20 to 24 using alpha-amylase (Novozyme, Liquozyme Supra) as a liquefying enzyme used in the liquefaction reaction. The activated carbon was added in an amount of 0.1 to 0.8 wt % relative to the solid content and was stirred for 30 minutes or more. Then, the activated carbon was removed through a filter press, followed by ion purification and concentration to obtain 2000 g of low DE glucose syrup. The saccharide composition of the obtained Low DE glucose syrup is shown as solid content wt % in Table 2.

Examples 1 to 8: Preparation of Liquid Mixed Saccharides

[0079] The maltooligosaccharide prepared in Preparation Example 1 was fractionated into six by 1000 g each, and then was mixed with 70 Brix allulose syrup containing 96% by weight of allulose. Based on the solid content of the total mixed saccharides, the solid content of allulose increased as it went from Example 1 to Example 6, and the final solid content of allulose in the mixed saccharides was mixed to be numerical value as shown in Table 2.

TABLE-US-00002 TABLE 2 Maltooligosaccharid- Allulose content containing of the mixed saccharides content Mixed saccharide of the mixed saccharides (solid content saccharide (solid Item DE % by weight) content % by weight) Example 1 30.1 15.4 84.6 Example 2 32.0 18.0 82.0 Example 3 33.2 20.3 79.7 Example 4 35.1 23.0 77.0 Example 5 36.7 25.1 74.9 Example 6 40.5 30.1 69.9 Example 7 43.3 35.1 64.9 Example 8 46.5 40.2 59.8

Test Example 1: Viscosity Measurement

[0080] The samples of Preparation Example 1, Examples 1 to 8, and Comparative Examples 1 to 2 were stored in a constant temperature water bath at 25° C. for 1 hour, and then the viscosity was measured using Brookfield. Table 3 shows the viscosity of each sample at 25° C.

TABLE-US-00003 TABLE 3 Item DE Brix cps Example 1 30.1 71 2450 Example 2 31.8 71 2210 Example 3 33.2 71 1932 Example 4 35.5 71 1842 Example 5 36.7 71 1620 Example 6 40.5 71 1320 Example 7 43.3 71 1010 Example 8 46.5 71  715 Comparative Example 1 42.6 77 1550 (Glucose syrup) Comparative Example 2 22.4 71 2000 (Low DE glucose syrup) Preparation Example 1 21.1 71 4900 (maltooligosacchride)

[0081] As a result, it was confirmed that the viscosity range of the mixed saccharides of Examples 1 to 8 encompass the viscosity range of Comparative Examples 1 and 2, so that the mixed saccharides of Examples 1 to 8 can replace a commercially available starch syrup. Since the viscosity changes depending on the mixing ratio of allulose and maltooligosaccharide, the mixing ratio of allulose and maltooligosaccharide can be adjusted to prepare a product having an appropriate viscosity. In particular, even if allulose with low viscosity is used to replace saccharide, the same level of viscosity as that of a conventional starch syrup can be achieved by mixing with allulose, since the viscosity of the maltooligosaccharide of Preparation Example 1 is remarkably high.

Test Example 2: Measurement of Calorie

[0082] Calories were calculated based on the solid content, and the calorie of allulose was calculated as 0.0 kcal/g. The measured calories are shown in Table 4 below.

TABLE-US-00004 TABLE 4 Item Calorie (kcal/g) Example 1 3.40 Example 2 3.30 Example 3 3.20 Example 4 3.10 Example 5 3.00 Example 6 2.80 Example 7 2.60 Example 8 2.40 Comparative Example 1 4.00 Comparative Example 2 4.00 Preparation Example 1 4.00

[0083] As a result, it was confirmed that the mixed saccharide compositions of Examples 1 to 8 had significantly lower calories than Comparative Example 1 and Comparative Example 2, and thus had the effect of reducing calories even while replacing the conventional starch syrup.

Examples 9 to 13: Preparation of Mixed Saccharide Powder

[0084] The mixed saccharide syrups of Examples 1 to 5 was sprayed using a spray dryer (manufactured by GEA Niro, model name: HKC-100-DJ) with two-fluid nozzle type atomizer. The powder was prepared under the condition that the inlet temperature of the hot air was maintained at 160 to 180° C., and the hot air temperature in the spray dryer and the outlet was maintained at 85 to 100° C. Each powdered sample was designated as Examples 9 to 13, respectively.

[0085] As a result, it was confirmed that the mixed saccharides containing 25% by weight of allulose was well powdered, and thus, the mixed saccharides according to the present disclosure could be used in either a liquid syrup form or a powder form.

Test Example 3: Measurement of Glass Transition Temperature (Tg) of Mixed Saccharide Powder

[0086] The Tg value of the mixed saccharide powders prepared in Examples 9 to 13 was analyzed using a differential scanning calorimeter. Analysis conditions were set to start at −50° C. and rise to 150° C. by 5° C. per minute. 3 mg of the sample was placed in a pan for DSC sample, sealed, and then analyzed. The maltooligosaccharide mixed saccharides of Preparation Example 1 to which allulose was not added was used as a control group.

[0087] As a result, it was confirmed that the Tg value decreased when allulose was mixed. At this time, it was confirmed that when allulose was contained in an amount of 18% to 25% by weight, the Tg value was lowered by about 40 to 60% compared to Preparation Example 1. Therefore, as maltooligosaccharide was mixed with allulose to prepare a mixed saccharide powder, the dissolution rate increases. Therefore, it is expected that the mixed saccharide powder according to an embodiment of the present disclosure can be applied to processed foods that needs to be quickly dissolved in water, such as coffee mix, powdered beverage, and effervescent vitamin

TABLE-US-00005 TABLE 5 Item Tg (° C.) Example 9 61.4 Example 10 57.1 Example 11 52.4 Example 12 49.6 Example 13 46.3 Preparation Example 1 97.5

Test Example 4: Measurement of Dissolution Rate of Mixed Saccharide Powder

[0088] In order to confirm the solubility of the mixed saccharide powder prepared by spray-drying method, the dissolution rate of the maltooligosaccharide and allulose mixed powder sweeteners of Examples 9 to 13 were compared with that of the maltooligosaccharide powder of Preparation Example 1.

[0089] Specifically, using the same beaker and magnetic bar, 20 g of the powder was completely dissolved in 80 g of water at the same stirring speed at room temperature, and the time required for 20 g of the powder be completely dissolved (i.e., the dissolution rate) was measured. The results are shown in Table 6 and FIG. 1. As a result, it was confirmed that the dissolution rate of the mixed saccharides of the present disclosure is fast. Specifically, all the samples showed excellent dissolution rates compared to Preparation Example 1, and in particular, the samples of Examples 13 showed the fastest dissolution rate. In Table 1, 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, and a smaller value means a faster dissolution rate compared to Preparation Example 1.

TABLE-US-00006 TABLE 6 Dissolution Dissolution time time relative to that of Item (second) Preparation Example 1 Example 9 220  91.7% Example 10 190  86.4% Example 11 180  75.0% Example 12 150  62.5% Example 13 140  58.3% Preparation Example 1 240 100.0%

Example 14: Preparation of Ice Cream

[0090] The maltotetraose syrup and liquid allulose syrup (allulose content of 96 wt %, 75 brix) of Preparation Example 1 were mixed at a mixing ratio as shown in Table 7 below to prepare a liquid composition for producing ice cream.

[0091] Specifically, while raising the temperature of the container in a constant temperature water bath at 40° C., purified water, allulose syrup, maltotetraose syrup, white sugar, frozen milk cream, skim milk powder, cocoa powder, emulsifier and emulsion stabilizer (Cremodan Sim) were added, and the mixture was stirred at 200 rpm for 15 minutes at 65° C., and homogenized with a homogenizer at 5000 rpm for 5 minutes for complete emulsification. The homogenized composition was sterilized at 85° C. for 10 minutes and then cooled with cold water for about 1 hour. The cooled mixture was aged for about 12 to 16 hours. Therefore, an aged liquid composition for the preparation of ice cream was prepared.

[0092] The agenda composition was introduced into a quick freezer set at a temperature of −35° C. to −40° C., and the freezer was operated based on the time point when the ice cream temperature was −4° C. The dispersed composition was overrun using a continuous freezer (Tetra: Hoyer Frigus KF 80F1) to prepare an ice cream.

Comparative Example 3: Preparation of Ice Cream Containing Only Sugar

[0093] An emulsified composition containing sugar was prepared by substantially the method and composition as in Example 14, except that in Example 14, only sugar was used without using allulose and maltotetraose syrup.

Comparative Example 4: Preparation of Ice Cream Containing Allulose Alone

[0094] An emulsified composition containing allulose was prepared by substantially the method and composition as in Example 14, except that in Example 14, allulose syrup (allulose content 96 wt %, 76Brix) and sugar (Samyang Corporation, white sugar) were used without using maltotetraose syrup.

[0095] The components and contents of the composition for the preparation of ice cream of Example 14 and Comparative Examples 3 to 4 are shown in Table 7 below. The units in Table 7 below are weight %, and allulose and maltotetraose were the weight of the liquid syrup, and maltotetraose syrup was 72 brix.

TABLE-US-00007 TABLE 7 Comparative Comparative Component Example 14 Example 3 Example 4 Frozen milk cream 25.0 25.0 25.0 (MF44%) Skim milk powder 7.99 7.99 7.99 White sugar 14.00 16.50 14.00 Allulose syrup 3.10 — 3.10 Matotetraose syrup 0.60 — — Emulsion stabilizer 5.67 5.67 5.67 Coca powder 0.41 0.41 0.41 Distilled water 43.23 44.43 44.83 Sum 100 100 100

Test Example 5: Sensory Evaluation of Ice Cream

[0096] The sensory evaluation (softness of food texture, preference of food texture, off-taste, and off-flavor) was performed on 50 ordinary people by a method of calculating the average value by evaluating each item by a 4-point method.

[0097] The evaluation values of the sweetness, food texture softness, overall satisfaction of food texture, aftertaste intensity, and degree of melting in mouth (mouth melting) were evaluated as 4 points of perfect score, and the evaluation results are shown in FIG. 2

[0098] As a result of sensory evaluation, the ice cream containing maltotetraose syrup and allulose syrup of Example 14 was evaluated more positively than the ice cream containing only sugar (Comparative Example 3) and the ice cream containing allulose and sugar (Comparative Example 4). Especially for the soft texture, the content of maltotetraose syrup with DP10 or more is high, so the mouthfeel is enhanced. By increasing the mouthfeel, it is effective in giving softness in the mouth, and the result of the sensory test also confirmed the soft mouth feel effect of the ice cream applied with allulose. The overall satisfaction of the texture of food was slightly higher in the ice cream of Example 14, but it showed a relatively equivalent degree.

Test Example 6: Evaluation of Physical Properties of Ice Cream

[0099] (1) Evaluation of Overrun

[0100] Usually, when making ice cream, as air in the tissue is mixed and dispersed while freezing the composition for making ice cream which is the raw material mixture, thereby properly expanding the raw material mixture, the rate of increase in the increased capacity is referred to as an overrun. Therefore, in the production of ordinary ice cream, a dedicated freezer or maker for ice cream production is used in which a large amount of air is mixed and frozen. The overrun measurement method is calculated according to the following Equation 1 by measuring the weight at a constant volume.

[00001]$\begin{array}{cc}\mathrm{Overrun}\left(\%\right)=\frac{\mathrm{Weight}\mathrm{of}\mathrm{ice}\mathrm{cream}\mathrm{mix}-\mathrm{Weight}\mathrm{of}\mathrm{ice}\mathrm{cream}}{\mathrm{Weight}\mathrm{of}\mathrm{ice}\mathrm{cream}}\times 100& \left[\mathrm{Equation}1\right]\end{array}$

[0101] (2) Evaluation of Freezing Point Drop

[0102] It was measured using a cryoscope.

[0103] It can be said that the overrun values of the ice creams according to Comparative Examples 3 and 4 and Example 14 can be maintained at similar levels as compared with the ice creams using only sugar or using allulose and sugar together.

[0104] In relation to the freezing point, it was confirmed that the ice cream of Example 14 using maltotetraose syrup has a significant difference as compared with the ice cream of Comparative Example 3 using sugar. In addition, in the case of the ice cream of Comparative Example 4 using allulose and sugar, the freezing point was lowered, whereas the ice cream of Example 14 containing both allulose and maltotetraose syrup slightly increased the lowered freezing point. Thereby, the present disclosure is a composition for the preparation of ice cream and an ice cream product that complements the freezing point reduction and increased melting rate of ice cream resulting from the inclusion of allulose. Specifically, the present disclosure can improve the low freezing point and melting rate of an emulsion composition containing allulose by using a syrup with a high content of maltotetraose, and can provide an emulsion composition that has low calorie and excellent solubility, and at the same time, have an improved freezing point and melting rate, and a method for preparing the same.

Example 15: Preparation of Creamer

[0105] 350 g of hardened coconut oil, 6 g of a mixture of monoglyceride and diglyceride as an emulsifier, and 2 g of sodium stearoyl lactylate were mixed, heated at 65° C. or higher, and mixed to prepare an oil phase. 592 g of each mixed saccharide syrup of Examples 1 to 5 was mixed with 20 g of casein sodium, 21 g of dibasic potassium phosphate, 4 g of potassium polyphosphate and 5 g of sodium silicon aluminate, and stirred at 70° C. to 75° C. or higher to prepare an aqueous phase. The oil phase and the aqueous phase were mixed with a homomixer at 4000 rpm or more for 10 minutes or more. Thereafter, secondary mixing was performed using a homogenizer, and then powder was prepared using spray-drying.

[0106] As a result of comparing the hygroscopicity of the prepared powder with that of the glucose syrup of Comparative Example 1 and the low DE glucose syrup of Comparative Example 2, the coffee creamer using the mixed polysaccharide according to one example of the present disclosure had an advantage that it exhibited lower hygroscopicity and could improve the storage stability of the product as compared with the products of Comparative Example.

Example 16: Preparation of Carbonated Drink

[0107] (1) Preparation of Carbonated Drinks Using Mixed Saccharide Powder

[0108] The mixed saccharide powder of any one of Examples 9 to 13, sucralose, acesulfame potassium, rebaudioside A, citric acid, lemon lime flavor and purified water were mixed in a mixing ratio of Table 8 below to prepare a drink syrup liquid. The drink syrup liquid was transferred to a tank, and the volume was adjusted with purified water, and then carbon dioxide was injected at a temperature of 4 to 8° C. so that the CO.sub.2 volume (the number of gram equivalents of CO.sub.2 gas dissolved in 22.5 L of carbonated drink) becomes 3.5 to 4.0 volume.

TABLE-US-00008 TABLE 8 Example Example Example Example Example Component 16-1 16-2 16-3 16-4 16-5 Mixed saccharide powder 1.000 3.00 5.00 7.00 10.00 Sucralose 0.0085 0.0078 0.007 0.006 0.005 Acesulfame potassium 0.0182 0.017 0.016 0.015 0.012 Carbon dioxide CO.sub.2 volume 3.5~4.0 Citric acid 0.120 0.120 0.120 0.120 0.120 Lemon lime flavor 0.085 0.085 0.085 0.085 0.085 Distilled Remaining Remaining Remaining Remaining Remaining water amount amount amount amount amount Sum 100.000 100.000 100.000 100.000 100.00

[0109] (2) Preparation of Carbonated Drinks Using Mixed Saccharide Syrup

[0110] The mixed saccharide syrup of any one of Examples 1 to 5, rebaudioside A, citric acid, lemon lime flavor and purified water were mixed in a mixing ratio of Table 9 below to prepare a drink syrup liquid. The drink syrup liquid was transferred to a tank, and the volume was adjusted with purified water, and then carbon dioxide was injected at a temperature of 4 to 8° C. so that the CO.sub.2 volume (the number of gram equivalents of CO.sub.2 gas dissolved in 22.5 L of carbonated drink) becomes 3.5 to 4.0 volume.

TABLE-US-00009 TABLE 9 Example Example Example Example Example Component 16-6 16-7 16-8 16-9 16-10 Mixed saccharide 1.000 3.00 5.00 7.00 10.00 syrup Rebaudioside A 0.0400 0.0360 0.0330 0.0290 0.0240 Carbon dioxide CO.sub.2 volume 3.5~4.0 Citric acid 0.120 0.120 0.120 0.120 0.120 Lemon lime flavor 0.085 0.085 0.085 0.085 0.085 Distilled water Remaining Remaining Remaining Remaining Remaining amount amount amount amount amount Sum 100.000 100.000 100.000 100.000 100.000

Example 17: Preparation of Energy Drink

[0111] An energy drink containing the mixed saccharide syrup or powder prepared in Examples 1 to 13 was prepared.

[0112] Specifically, the mixed saccharide syrup or powder was mixed with each ingredients based on the composition and mixing ratio (w/w %) of Table 10 below, and the mixture was stirred, filtered with 120 mesh, and then sterilized for 30 seconds at a temperature of 98° C. This was filtered again through 80 mesh and then filled at 88° C. Then, it was post-sterilized and cooled at a temperature of 85° C. for 15 minutes to prepare an energy drink.

TABLE-US-00010 TABLE 10 Comparative Example Example Example Example Example Component Example 17-1 17-2 17-3 17-4 17-5 Mixed saccharide — 8.200 8.200 8.200 8.200 8.200 Maltitol syrup 8.200 — — — — — Enzymatically — — 0.005 0.010 0.015 0.020 Modified Rutin Vitamin premix  0.0517  0.0517  0.0517  0.0517  0.0517  0.0517 Taurine and 0.832 0.832 0.832 0.832 0.832 0.832 natural caffein Apple juice 0.020 0.020 0.020 0.020 0.020 0.020 concentrate (72bx) Citric anhydride 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 

[0113] As the vitamin premix, a composition 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.

Example 18: Preparation of Fruit Vegetable Drink

[0114] Fruit vegetable drinks containing the mixed saccharide syrup or powder prepared in Examples 1 to 13 were prepared based on the composition (w/w %) shown in Table 11 below.

TABLE-US-00011 TABLE 11 Example Example Example Example Component 18-1 18-2 18-3 18-4 Orange juice 13.850 13.850 13.850 13.850 concentrate(USA, standard saccharide content 9) White sugar 3.150 2.100 1.050 — (Samyang corporation) Mixed saccharides 1.500 3.000 4.500 6.000 of Example 1 to 13 Isomaltosaccharide 0.850 1.000 1.500 2.000 (Samyang corporation) Citric acid 0.180 0.180 0.180 0.180 (Samyang corporation) Vitamin C 0.020 0.020 0.020 0.020 (Samyang corporation) Rebaudioside A 0.002 0.004 0.006 0.008 Orange flavor 0.059 0.059 0.059 0.059 Distilled water Remaining Remaining Remaining Remaining amount amount amount amount Sum 100.00 100.00 100.00 100.00

[0115] As the isomaltooligosaccharide, isomaltooligosaccharide mixed saccharides having the composition shown in Table 12 (based on 100% by weight of the mixed saccharides solid content) was used.

TABLE-US-00012 TABLE 12 DP4 to DP10 or Item DP1 DP2 DP3 DP9 higher % by weight 8.1 15 20 32.6 24.3