Low caloric coffee mix composition prepared by using d-tagatose

A composition and technology of tagatose, applied in coffee, coffee extraction, food preparation, etc., can solve problems such as bad taste, unsatisfactory, unpleasant aftertaste, etc., to maintain taste quality, reduce calories, and good sweetness characteristics Effect

Inactive Publication Date: 2012-07-18
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Sugar alcohols, mainly used as sugar substitutes, have the advantage of being low in calories, but sugar alcohols also have the disadvantage that they do not taste as good overall and leave an unpleasant aftertaste compared to sugar
Therefore, it does not yet satisfy consumers accustomed to the taste of sugar or fructose glucose syrup

Method used

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  • Low caloric coffee mix composition prepared by using d-tagatose
  • Low caloric coffee mix composition prepared by using d-tagatose
  • Low caloric coffee mix composition prepared by using d-tagatose

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Relative sweetness measurement of D-tagatose and rebaudioside A

[0024] As a first experiment, the sensory properties of D-tagatose and rebaudioside A were determined by measuring the relative sweetness of D-tagatose and rebaudioside A to an aqueous sugar solution using a standard index of sweetness.

[0025] By considering the theoretical sweetness of D-tagatose and rebaudioside A, samples were prepared at various concentrations; the sweetness intensity of each concentration was scored and then substituted into the regression equation. The sensory evaluation was performed as a descriptive analysis by 30 special panelists trained in sweetness cognitive ability. The standard index of sweetness as a control and the investigation results on each of D-tagatose and rebaudioside A are shown in Tables 1 to 3 below.

[0026]

[0027] Standard Guidelines for Sweetness

[0028] evaluation score

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Embodiment 2

[0043] Embodiment 2: Analysis of the sensory properties of D-tagatose

[0044] As a second test, the sensory properties of D-tagatose versus sugar were measured by a descriptive analysis of sensory tests to analyze the sweetness qualities of D-tagatose versus sugar.

[0045] The determination of the concentration of the D-tagatose aqueous solution having the same sweetness recognition intensity as the 10% sugar aqueous solution of the control group was carried out according to the regression equation of the above-mentioned Example 1. Accordingly, the panelists listed sensory descriptive terms for the 10% sugar solution in water and the 11.6% D-tagatose solution, and then defined the commonly identified properties in unambiguous terms. Based on defined terms, the properties of the two sweeteners were compared by giving an intensity score using a scale of 15 points per product.

[0046] result in figure 1 listed in, such as figure 1 As shown in , it can be analyzed that the...

Embodiment 3

[0047] Example 3: Analysis of sensory properties of steviol glycosides

[0048] The sensory properties of steviol glycosides relative to sugar were measured by using the same descriptive assay as in Example 2.

[0049] result in figure 2 listed in, such as figure 2 As shown in , steviol glycosides have an extremely long-lasting sweetness and strong bitterness, so that its sweetness is perceived differently from that of existing table sugar. In terms of mouthfeel compared to sugar, the overall mouthfeel is expected to have a sugar-like feel due to its strong astringency, but also its strong body. Considering the organoleptic properties of steviol glycosides, the advantages of high-intensity sweeteners can be maximized when a sweetener having a short duration of sweetness, a slight astringency, and a slight bitterness is mixed in a small amount.

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Abstract

The present invention relates to a low caloric coffee mix composition having a natural sweet taste using D-tagatose instead of sugar in a diet or low caloric coffee mix.

Description

technical field [0001] The present invention relates to a naturally sweetened low-calorie coffee mix composition prepared by substituting D-tagatose for sugar used in food or low-calorie coffee mixes. Background technique [0002] Sugar is a beneficial sweetener because of its better quality of sweetness. However, recently, the number of obese people has been increasing due to the increase in consumption of high-carbohydrate foods by modern people and lack of exercise. These increases in consumption of high-carbohydrate foods are caused by the increasing consumption of preferred foods such as soft drinks, coffee, etc. of. In western countries such as the United States, such an increase in obesity leads to an increase in adult diseases so that it becomes a serious problem threatening people's health. As a result, consumers are increasingly looking for alternative sweeteners to sugar that our bodies do not absorb, resulting in the development of low-calorie sweeteners to rep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/40A23F5/36A23L27/30A23L33/20
CPCA23L2/60A23L1/2366A23F5/40A23V2002/00A23L1/307A23L1/2363A23F5/36A23L27/33A23L27/36A23L33/20A23V2250/634
Inventor 李英美姜明宇金泳宰金成俌朴承源
Owner CJ CHEILJEDANG CORP
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