ALLULOSE-CONTAINING CARBONATED WATER AND PREPARATION METHOD THEREFOR

Abstract

Aerated water comprising allulose and a method of preparing the same are disclosed.

Claims

1. An aerated water comprising water, carbonic acid and allulose.

2. The aerated water according to claim 1, wherein the aerated water is free from at least one selected from the group consisting of saccharides other than allulose, synthetic sweeteners, organic acids, edible pigments, caffeine, and preservatives.

3. The aerated water according to claim 1, wherein the allulose is present in an amount of 0.1 parts by weight to 5.0 parts by weight relative to 100 parts by weight of the aerated water.

4. The aerated water according to claim 1, wherein the aerated water has improved properties in terms of carbon dioxide solubility or carbon dioxide pressure retention.

5. The aerated water according to claim 1, wherein the aerated water has a carbon dioxide pressure of 2.5 kg/cm2 to 4.5 kg/cm2 at 20 C.

6. The aerated water according to claim 1, wherein the aerated water has a carbon dioxide pressure retention rate of 84% or more as measured after exposure to air at 20 C. for 20 minutes, compared to the carbon dioxide pressure at the time of exposure to air.

7. The aerated water according to claim 1, wherein the aerated water has improved taste.

8. The aerated water according to claim 1, wherein the improvement in taste is reduction in acridity, off-taste, or off-flavor.

9. A method of preparing an aerated water, comprising: (i) (a) adding allulose to water and (b) adding carbonic acid to the resulting product of the step (a); or (ii) adding allulose to water containing carbonic acid.

10. A method of improving taste or maintaining carbon dioxide pressure of an aerated water, comprising: (i) (a) adding allulose to water and (b) adding carbonic acid to the resulting product of the step (a); or (ii) adding allulose to water containing carbonic acid.

11. (canceled)

12. The method according to claim 9, wherein the allulose is present in an amount of 0.1 parts by weight to 5.0 parts by weight relative to 100 parts by weight of the aerated water.

13. The method according to claim 10, wherein the allulose is present in an amount of 0.1 parts by weight to 5.0 parts by weight relative to 100 parts by weight of the aerated water.

Description

BRIEF DESCRIPTION OF DRAWINGS

[0030] FIG. 1 is a graph depicting initial carbon dioxide pressure values of aerated water samples prepared in Examples and Comparative Examples. Herein, * indicates an aerated water sample of Examples having a significant difference from a corresponding aerated water sample of Comparative Examples (statistical analysis: T-test group comparison, *p <0.05).

[0031] FIGS. 2 to 7 are graphs depicting time-dependent carbon dioxide pressure retention rate of aerated water samples prepared in Examples and Comparative Examples (statistical analysis: T-test group comparison, *p<0.05).

DETAILED DESCRIPTION OF THE INVENTION

[0032] Next, the present invention will be described in more detail with reference to examples. However, it should be noted that these examples are provided for illustration only and should not be construed in any way as limiting the invention.

[0033] Unless otherwise stated, % used to indicate concentration of a certain substance refers to % by weight/weight for solid/solid, % by weight/volume for solid/liquid, and % by volume/volume for liquid/liquid, throughout the specification of the present invention.

Preparative Example 1: Preparation of Aerated Water

[0034] Liquid allulose (CJ CheilJedang, 95% or more of allulose in terms of dried solid content) or sugar (CJ CheilJedang, White Sugar) was added to purified water in amounts as listed in Table 1, followed by stirring for 30 minutes using a magnetic stirrer. After the resulting mixture was cooled to 5 C., a maximum amount of carbon dioxide was injected into 1 L of the cooled mixture using a carbon dioxide injector (Delight Soda Chef, including an injection container/Zahm & Nagel #9000-R PILOT PLANT), thereby preparing aerated water samples of Comparative Examples 2 to 6 and Examples 1 to 5. An aerated water sample of Comparative Example 1 was prepared by injecting carbon dioxide as in Comparative Examples 2 to 6 and Examples without addition of allulose or sugar. Each of the prepared aerated water samples was packed in a pressure resistant PET bottle, followed by sealing, and then stored in a refrigerator (at 5 C.).

TABLE-US-00001 TABLE 1 Purified Allulose Sugar water (dried (dried Item (wt %) solid, wt %) solid, wt %) Comparative 100.0 0 0 Example 1 Comparative 99.7 0.3 Example 2 Comparative 99.5 0.5 Example 3 Comparative 98.8 1.2 Example 4 Comparative 98.0 2.0 Example 5 Comparative 97.0 3.0 Example 6 Example 1 99.7 0.3 Example 2 99.5 0.5 Example 3 98.8 1.2 Example 4 98.0 2.0 Example 5 97.0 3.0

Experimental Example 1: Sensory Properties of Allulose-Containing Aerated Water

[0035] Sensory evaluation was performed on each of the samples of Examples 1 to 5 and Comparative Examples 1 to 6 by examining sensory properties (acridity, sweetness, overall preference) of each sample in 30 panel members. In sensory evaluation, each of the aerated water samples was poured into a tasting cup with a random number added thereto to get rid of preconceptions, followed by evaluation on a 9-point scale. Measurement results were statistically analyzed by analysis of variance (ANOVA) and then were post-tested by Duncan's multiple range test, thereby analyzing storage time-dependent significance.

[0036] As a result, it was confirmed that the aerated water samples of Examples 1 to 5 had sweetness similar to the aerated water samples of Comparative Examples 2 to 6 and exhibited significantly reduced off-taste/off flavor intensity and significantly enhanced refreshing sensation and overall preference. In addition, it was confirmed that the aerated water samples of Examples 1 to 5 had considerably reduced acridity, as compared with the aerated water sample of Comparative Example 1. Particularly, it was confirmed that the aerated water samples of Examples 3 to 5 had significantly reduced acridity, as compared with the aerated water samples of Comparative Example 4 to 6, prepared by adding sugar in the same amount as allulose (Tables 2 to 6).

TABLE-US-00002 TABLE 2 Sweetness intensity Item Comparative Example 1 Comparative Example 2 Example 1 Average 0.97.sup.B 2.37.sup.A 2.4.sup.A Item Comparative Example 1 Comparative Example 3 Example 2 Average 1.03.sup.B 2.7.sup.A 2.77.sup.A Item Comparative Example 1 Comparative Example 4 Example 3 Average 0.93.sup.B 3.03.sup.A 3.sup.A Item Comparative Example 1 Comparative Example 5 Example 4 Average 0.83.sup.B 4.03.sup.A 3.87.sup.A Item Comparative Example 1 Comparative Example 6 Example 5 Average 0.77.sup.B 4.13.sup.A 3.93.sup.A

TABLE-US-00003 TABLE 3 Acridity intensity Item Comparative Example 1 Comparative Example 2 Example 1 Average 6.03.sup.A 3.7.sup.B 3.17.sup.B Item Comparative Example 1 Comparative Example 3 Example 2 Average 6.23.sup.A 4.03.sup.B 3.3.sup.B Item Comparative Example 1 Comparative Example 4 Example 3 Average 6.3.sup.A 4.4.sup.B 3.33.sup.C Item Comparative Example 1 Comparative Example 5 Example 4 Average 6.4.sup.A 4.47.sup.B 3.17.sup.C Item Comparative Example 1 Comparative Example 6 Example 5 Average 6.5.sup.A 4.37.sup.B 3.07.sup.C

TABLE-US-00004 TABLE 4 Off-taste/off-flavor intensity Item Comparative Example 1 Comparative Example 2 Example 1 Average 4.83.sup.A 4.73.sup.A 4.13.sup.B Item Comparative Example 1 Comparative Example 3 Example 2 Average 4.97.sup.A 4.83.sup.A 4.23.sup.B Item Comparative Example 1 Comparative Example 4 Example 3 Average 5.03.sup.A 4.97.sup.A 4.17.sup.B Item Comparative Example 1 Comparative Example 5 Example 4 Average 5.07.sup.A 5.03.sup.A 3.97.sup.B Item Comparative Example 1 Comparative Example 6 Example 5 Average 5.23.sup.A 5.17.sup.A 3.83.sup.B

TABLE-US-00005 TABLE 5 Refreshing sensation intensity Item Comparative Example 1 Comparative Example 2 Example 1 Average 6.13.sup.B 5.87.sup.B 6.67.sup.A Item Comparative Example 1 Comparative Example 3 Example 2 Average 6.13.sup.B 5.83.sup.B 6.77.sup.A Item Comparative Example 1 Comparative Example 4 Example 3 Average 6.1.sup.B 5.73.sup.B 6.87.sup.A Item Comparative Example 1 Comparative Example 5 Example 4 Average 5.93.sup.B 5.63.sup.B 6.97.sup.A Item Comparative Example 1 Comparative Example 6 Example 5 Average 5.97.sup.B 5.67.sup.B 7.07.sup.A

TABLE-US-00006 TABLE 6 Overall preference Item Comparative Example 1 Comparative Example 2 Example 1 Average 6.37.sup.BC 6.13.sup.C 6.7.sup.AB Item Comparative Example 1 Comparative Example 3 Example 2 Average 6.03.sup.B 6.2.sup.B 6.8.sup.A Item Comparative Example 1 Comparative Example 4 Example 3 Average 5.87.sup.B 6.1.sup.B 6.77.sup.A Item Comparative Example 1 Comparative Example 5 Example 4 Average 5.73.sup.B 5.87.sup.B 6.77.sup.A Item Comparative Example 1 Comparative Example 6 Example 5 Average 5.43.sup.B 5.9.sup.B 6.87.sup.A
Each of the letters (A, B, C) denotes a group of results on the same line and the presence of a different letter means that there is a significant difference (p<0.05).

Experimental Example 2: Carbon Dioxide Solubility and Carbon Dioxide Pressure Retention Rate of Allulose-Containing Aerated Water

[0037] 2-1. Carbon Dioxide Solubility

[0038] Initial carbon dioxide pressure of each of the aerated water samples of Examples 1 to 5 and Comparative Examples 1 to 6 prepared in Preparative Example 1 was measured to determine carbon dioxide solubility. Specifically, the initial carbon dioxide pressure was measured three times using a carbon dioxide pressure meter (Series 6000, Zahm & Nagel Co., Inc.) in accordance with the gas pressure test specified in the Korean Food Code (section 18-2.(1), 2016).

[0039] As a result, it was confirmed that the aerated water samples of Examples 2 to 5 had significantly high initial carbon dioxide pressure, as compared with the aerated water samples of Comparative Examples 1 to 6. Therefore, it can be seen that the allulose-containing aerated water according to the present invention exhibited higher carbon dioxide solubility than the aerated water sample free from saccharide (Comparative Example 1) and the aerated water samples prepared by adding sugar (Comparative Examples 2 to 6) (see FIG. 1).

[0040] 2-2. Carbon Dioxide Pressure Retention

[0041] Carbon dioxide pressure of each of the samples was measured at predetermined points of time (after 5, 10, 15, and 20 minutes after preparation). Specifically, the carbon dioxide pressure was measured at 20 C. at each of the predetermined points of time while repeating a procedure in which, after the carbon dioxide pressure was measured once, carbon dioxide gas was removed from the aerated water by opening a snifter valve of the carbon dioxide pressure meter, and then the valve was closed such that carbon dioxide dissolved in the aerated water could be re-eluted to generate carbon dioxide pressure.

[0042] As a result, it was confirmed that the aerated water samples of Examples 1 to 5 exhibited significantly high carbon dioxide pressure retention, as compared with the aerated water samples of Comparative Examples 1 to 6. Therefore, it can be seen that addition of allulose to aerated water can prolong the time for which carbon dioxide was retained (captured) by the aerated water (see FIGS. 2 to 7).