Allulose-containing syrup composition and food containing same

Abstract

Disclosed herein are a syrup composition and a food comprising the same. The syrup composition includes: gum, pectin, or a combination thereof; and allulose.

Claims

1. A syrup composition comprising: gum, pectin, or a combination thereof; and allulose, wherein the gum, the pectin or a combination thereof is present in an amount of 0.05 parts by weight to 0.5 parts by weight relative to 100 parts by weight of the allulose in terms of solid content, wherein the allulose is present in an amount of 70 parts by weight to 99 parts by weight relative to 100 parts by weight of the syrup composition in terms of solid content.

2. The syrup composition according to claim 1, wherein the syrup composition has a viscosity of 600 cP to 7,000 cP.

3. The syrup composition according to claim 1, wherein the gum is xanthan gum, carageenan gum or cellulose gum.

4. The syrup composition according to claim 1, further comprising a salt.

5. The syrup composition according to claim 4, wherein the salt is present in an amount of 0.05 parts by weight to 5 parts by weight relative to 100 parts by weight of the allulose in terms of solid content.

6. The syrup composition according to claim 4, wherein the salt is sodium chloride.

7. The syrup composition according to claim 1 wherein crystallization of the syrup composition is suppressed.

8. A method for improving at least one property selected from the group consisting of viscosity, taste, and storage stability of the syrup composition according to claim 1, comprising applying gum, pectin, or a combination thereof to allulose.

9. A method for improving at least one property selected from the group consisting of viscosity, taste, and storage stability of the syrup composition according to claim 4, comprising applying gum, pectin, or a combination thereof to allulose.

10. A food comprising the syrup composition according to claim 1.

11. A food comprising the syrup composition according to claim 4.

Description

DESCRIPTION OF DRAWINGS

(1) FIG. 1 is a graph showing viscosity of the compositions according to several Examples of the present invention.

MODE FOR INVENTION

(2) Hereinafter, the present invention will be described in more detail with reference to examples. However, it should be understood that these examples are provided for illustration only and are not to be construed in any way as limiting the present invention.

Examples 1 to 25: Preparation of Allulose-Containing Syrup Composition

(3) Relative to 100 parts by weight of liquid allulose (solid content: 70 wt % to 76 wt %, 95 parts by weight of allulose and 5 parts by weight of fructose relative to 100 parts by weight of the liquid allulose in terms of solid content, CJ CheilJedang) in terms of solid content, cellulose gum (Walocel 100PA, DYNESOZE Co., Ltd.), carrageenan gum (Satiagel ABN 26, SKT TRADING), xanthan gum (DYNESOZE Co., Ltd.), pectin (GENU Explorer pectin 65CS, JUPITER INTERNATIONAL Co., Ltd.), or dextrin (CJ CheilJedang) were mixed in an amount of 0.05 parts by weight, 0.10 parts by weight, 0.20 parts by weight, 0.50 parts by weight, or 1.00 part by weight, followed by homogenization, thereby preparing a syrup composition.

Comparative Example: Commercially Available Liquid Sugar

(4) Commercially available liquid sugars, which are generally used in place of sugar in the art, were used as Comparative Examples.

Comparative Example 1: Allulose

(5) Liquid allulose (solid content: 70 wt % to 76 wt %, 95 parts by weight of allulose and 5 parts by weight of fructose relative to 100 parts by weight of the liquid allulose in terms of solid content, CJ CheilJedang) was used in an amount of 100 wt %.

Comparative Example 2: Invert Sugar Syrup

(6) Commercially available invert sugar syrup (Beksul cooking syrup (raw sugar), oligosaccharide, CJ CheilJedang) was used in an amount of 100 wt %.

Comparative Example 3: Oligosaccharide

(7) Commercially available dietary fiber-containing oligosaccharide (Beksul fructooligosaccharide (containing 55 wt % or more of fructooligosaccharide in terms of solid content)) was used in an amount of 100 wt %.

Comparative Example 4: Starch Syrup

(8) Commercially available starch syrup (Malt Ion starch syrup 82 (containing 45% or more of maltose), CJ CheilJedang) was used in an amount of 100 wt %.

Experimental Example 1: Determination of Viscosity and Properties of Allulose-Containing Syrup Composition

(9) The viscosity of each of the syrup compositions prepared in Examples 1 to 25 and Comparative Examples 1 to 4 was measured under conditions of spindle No. 5, 20 rpm, and 25 C. using a viscometer (Brookfield DV-II +Pro Viscometer, Brookfield Engineering Laboratories, Inc.), and properties of each of the syrup compositions were determined with the naked eye.

(10) As can be seen in Table 1 and FIG. 1, it was confirmed that the viscosity and properties of the syrup compositions of Examples 1 to 20 were significantly improved, as compared with those of the syrup composition of Comparative Example 1. Specifically, the syrup compositions prepared by mixing 0.1 parts by weight to 0.5 parts by weight of cellulose gum or pectin relative to 100 parts by weight of allulose in terms of solid content (Examples 2 to 4 and Examples 17 to 19), the syrup compositions prepared by mixing 0.2 parts by weight to 0.5 parts by weight of carrageenan gum (Examples 8 to 9), and the syrup compositions prepared by mixing 0.05 parts by weight to 0.2 parts by weight of xanthan gum (Examples 11 to 13) had a high viscosity comparable to typical commercially available liquid sugars (Comparative Examples 2 to 4, viscosity: 660 cP to 6,800 cP), had moderate gloss and stickiness and were thus improved in terms of watery properties, which have been pointed out as disadvantages of typical liquid allulose, and exhibited properties equivalent to commercially available liquid sugars. However, it was confirmed that the allulose-containing syrup compositions of Examples 21 to 25, to which dextrin was added, exhibited insignificant improvement in viscosity with increasing addition amount while having low stickiness.

(11) TABLE-US-00001 TABLE 1 Parts by Viscosity weight Allulose (cP) Properties Comparative Allulose 100 200 Very low stickiness, moderate Example 1 gloss Comparative Invert sugar 100 660 Moderate stickiness, moderate Example 2 syrup gloss Comparative Oligosaccharide 100 4500 Moderate stickiness, moderate Example 3 gloss Comparative Starch syrup 100 6800 Moderate stickiness, moderate Example 4 gloss Example 1 Cellulose gum 0.05 100 520 Low stickiness, moderate gloss Example 2 0.1 100 880 Moderate stickiness, moderate gloss Example 3 0.2 100 1280 Moderate stickiness, moderate gloss Example 4 0.5 100 3300 Moderate stickiness, moderate gloss Example 5 1 100 10340 Very high stickiness, low gloss Example 6 Carrageenan 0.05 100 300 Very low stickiness, moderate gum gloss Example 7 0.1 100 360 Very low stickiness, moderate gloss Example 8 0.2 100 740 Moderate stickiness, moderate gloss Example 9 0.5 100 3360 Moderate stickiness, moderate gloss Example 10 1 100 9960 Very high stickiness, low gloss Example 11 Xanthan gum 0.05 100 840 Moderate stickiness, moderate gloss Example 12 0.1 100 1280 Moderate stickiness, moderate gloss Example 13 0.2 100 3280 Moderate stickiness, moderate gloss Example 14 0.5 100 9700 Very high stickiness, low gloss Example 15 1 100 17320 Very high stickiness, low gloss Example 16 Pectin 0.05 100 440 Low stickiness, moderate gloss Example 17 0.1 100 720 Moderate stickiness, moderate gloss Example 18 0.2 100 1680 Moderate stickiness, moderate gloss Example 19 0.5 100 6460 Moderate stickiness, moderate gloss Example 20 1 100 29400 Very high stickiness, low gloss Example 21 Dextrin 0.05 100 280 Very low stickiness, moderate gloss Example 22 0.1 100 280 Very low stickiness, moderate gloss Example 23 0.2 100 300 Very low stickiness, moderate gloss Example 24 0.5 100 340 Very low stickiness, moderate gloss Example 25 1 100 360 Very low stickiness, moderate gloss

Experimental Example 2: Determination of Crystallization

(12) In order to determine crystallization of the allulose-containing syrup compositions and a degree of crystallization, each of the syrup compositions of Examples 1 to 20 and Comparative Examples 1 to 4 was sampled in an amount of 100 ml, and 0.5 wt % of a seed crystal was added to each sample to accelerate crystallization. For the syrup compositions of Examples 1 to 20 and Comparative Example 1 containing allulose, crystalline allulose (purity: 99%, CJ Cheiljedang) was used as the seed crystal, and for the syrup compositions of Comparative Examples 2 to 4 containing invert sugar syrup, oligosaccharide and starch syrup, respectively, crystalline glucose (99%, CJ Cheiljedang) was used as the seed crystal. While 10 samples were stored at 7 C. in accordance with the refrigeration conditions specified in the Korean Food Standards Codex in order to accelerate crystallization, crystallization of the samples was observed with the naked eye at intervals of one month (four weeks) for 8 weeks in total.

(13) As shown in Table 2, it was confirmed that crystallization was remarkably suppressed in the syrup compositions of Examples 1 to 20, as compared with in that of Comparative Example 1. Particularly, it was confirmed that the syrup compositions to which 0.1 parts by weight or more of gum or pectin was added were equivalent to or better than those of Comparative Example 2 to 4, commercially available liquid sugars, in terms of prevention of crystallization.

(14) TABLE-US-00002 TABLE 2 Parts by Storage period weight Allulose 1 w 4 w 8 w Comparative Allulose 100 4/10 8/10 10/10 Example 1 Comparative Invert sugar 100 2/10 4/10 7/10 Example 2 syrup Comparative Oligo- 100 1/10 3/10 5/10 Example 3 saccharide Comparative Starch syrup 100 2/10 5/10 8/10 Example 4 Example 1 Cellulose gum 0.05 100 3/10 7/10 10/10 Example 2 0.1 100 2/10 5/10 6/10 Example 3 0.2 100 1/10 3/10 5/10 Example 4 0.5 100 0/10 1/10 4/10 Example 5 1 100 0/10 0/10 2/10 Example 6 Carrageenan 0.05 100 3/10 8/10 10/10 Example 7 gum 0.1 100 2/10 6/10 8/10 Example 8 0.2 100 1/10 5/10 7/10 Example 9 0.5 100 1/10 3/10 5/10 Example 10 1 100 1/10 2/10 3/10 Example 11 Xanthan gum 0.05 100 3/10 8/10 10/10 Example 12 0.1 100 2/10 5/10 8/10 Example 13 0.2 100 2/10 3/10 7/10 Example 14 0.5 100 1/10 2/10 3/10 Example 15 1 100 0/10 0/10 1/10 Example 16 Pectin 0.05 100 3/10 7/10 9/10 Example 17 0.1 100 1/10 4/10 6/10 Example 18 0.2 100 1/10 3/10 5/10 Example 19 0.5 100 0/10 1/10 3/10 Example 20 1 100 0/10 0/10 1/10

Experimental Example 3: Sensory Evaluation

(15) Each of the syrup compositions of Examples 1 to 20 and Comparative Examples 1 to 3 was diluted to 10 Brix using Equation 1 and used as a sample for sensory evaluation. <Equation 1>
Brix of original sampleWeight of original sample=Brix of diluted sample(Weight of original sample+Weight of purified water)(1) Brix: Amount (g) of solids (saccharides dissolved in 100 g of solution)

(16) Sensory evaluation was performed on each sample by examining the degrees of off-taste and off-flavor, body, and preference of the sample in 15 trained panel members, followed by evaluation by a 5-point scale (5: very high, 4: high, 3: moderate, 2: low, 1: very low) and averaging the values. Results are shown in Table 3.

(17) <Definition of Sensory Evaluation Terms> Off-taste and off-flavor: Abnormal taste and flavor, not the original taste and flavor of the sample Body: The intensity of the overall taste that is felt throughout the mouth after the sample has been held in the mouth or swallowed Preference: Personal acceptability

(18) As shown in Table 3, it was confirmed that the allulose syrup compositions (Examples 1 to 20), to which cellulose gum, carrageenan gum, xanthan gum, or pectin was added, exhibited considerably reduced off-taste and off-flavor and significantly increased body and preference, as compared with the liquid allulose (Comparative Example 1). However, the allulose syrup compositions of Examples 1 to 20 exhibited relatively low preference, as compared with those of Comparative Examples 2 and 3, commercially available liquid sugars.

(19) TABLE-US-00003 TABLE 3 Sensory evaluation item Parts by Off-taste and off- weight Allulose flavor Body Preference Comparative Allulose 100 4.0 2.0 1.5 Example 1 Comparative Invert sugar 100 2.5 4.0 3.8 Example 2 syrup Comparative Oligosaccharide 100 2.0 3.8 4.0 Example 3 Example 1 Cellulose gum 0.05 100 3.6 2.5 2.4 Example 3 0.2 100 3 2.8 3.2 Example 4 0.5 100 3.2 3.3 3 Example 5 1 100 4 4 1.7 Example 6 Carrageenan 0.05 100 3.9 2.1 2 Example 8 gum 0.2 100 3.2 2.6 2.8 Example 9 0.5 100 3.5 3.3 2.6 Example 10 1 100 4.1 4.2 1.8 Example 11 Xanthan gum 0.05 100 3.7 2.7 2.2 Example 13 0.2 100 3.1 3.3 3 Example 14 0.5 100 3.3 3.7 2.5 Example 15 1 100 3.9 4 2 Example 16 Pectin 0.05 100 3.7 2.7 2.4 Example 18 0.2 100 2.7 3.1 3.4 Example 19 0.5 100 3.1 3.5 2.9 Example 20 1 100 3.6 4.4 2

Experimental Example 4: Determination of Additional Sensory Enhancement by Salt Addition

(20) As described above, the allulose syrup compositions to which gum or pectin was added were improved in viscosity and sensory properties, as compared with Comparative Example 1, but exhibited relatively low preference, as compared with the typical commercially available liquid sugars (Comparative Examples 2 and 3). An additional sensory enhancement experiment was conducted by adding salt to increase preference.

(21) 4-1. Preparation of Salt-Added Allulose Syrup Composition

(22) In terms of solid content, 0.2 parts by weight of cellulose gum, carrageenan gum, xanthan gum, or pectin were mixed with 100 parts by weight of allulose, followed by homogenization, and 0.05 parts by weight, 0.5 parts by weight, 2 parts by weight, or 5 parts by weight of salt (Premium Pure Salt (sodium chloride content: 99% or more), Hanju Salt) was added, followed by homogenization, thereby preparing syrup compositions of Examples 26 to 41.

(23) 4-2. Sensory Evaluation of Salt-Added Allulose Syrup Composition

(24) Each of the syrup compositions of Examples 26 to 41 and Comparative Examples 1 to 3 was diluted to 10 Brix using Equation 1 in Experimental Example 3 and used as a sample for sensory evaluation.

(25) Sensory evaluation was performed on each sample by examining the degrees of off-taste and off-flavor, body, and preference of the sample in 15 trained panel members, followed by evaluation by a 5-point scale (5: very high, 4: high, 3: moderate, 2: low, 1: very low) and averaging the values. Results are shown in Table 4.

(26) As shown in Table 4, it was confirmed that the off-taste/off-flavor, body, and preference of the allulose-containing syrup compositions to which 0.05 parts by weight to 5 parts by weight of salt was added were considerably improved, as compared with those of the allulose-containing syrup compositions without added salt (Examples 1 to 20) and reached a similar level to commercially available liquid sugars (Comparative Examples 2 and 3). Particularly, when salt was added, the allulose-containing syrup compositions including pectin exhibited better preference than the commercially available liquid sugars.

(27) TABLE-US-00004 TABLE 4 Salt Sensory evaluation item Parts by Parts by Off-taste and weight weight Allulose off-flavor Body Preference Comparative Allulose 100 4.0 2.0 1.5 Example 1 Comparative Invert sugar 100 2.5 4.0 3.6 Example 2 syrup Comparative Oligosaccharide 100 2.0 3.8 3.8 Example 3 Example 26 Cellulose gum 0.2 0.05 100.00 3 2.8 3 Example 27 0.5 100.00 2.6 3.2 3.5 Example 28 2 100.00 2.8 3.9 3.4 Example 29 5 100.00 3.1 4.3 3 Example 30 Carrageenan 0.2 0.05 100.00 2.8 2.9 3.3 Example 31 gum 0.5 100.00 2.3 3.6 3.7 Example 32 2 100.00 2.6 4 3.5 Example 33 5 100.00 3.1 4.3 3.2 Example 34 Xanthan gum 0.2 0.05 100.00 3.1 3 3 Example 35 0.5 100.00 2.8 3.9 3.4 Example 36 2 100.00 2.9 4.2 3.1 Example 37 5 100.00 3.1 4.6 2.7 Example 38 Pectin 0.2 0.05 100.00 2.7 3.1 3.5 Example 39 0.5 100.00 2 3.5 4 Example 40 2 100.00 2.3 3.8 3.8 Example 41 5 100.00 2.8 4.2 3.4