Coating composition comprising kestose

Abstract

The present application relates to a composition for coating the surface of a food product.

Description

Technical Field

[0001] The present application relates to a coating composition comprising kestose. Background Art

[0002] Sucrose is most commonly used as a substance for coating the surface of food, and is usually used by mixing in a small amount of starch syrup. However, sucrose has been criticized for its association with various adult diseases, as it causes obesity and increases blood sugar through rapid absorption in the body. For foods coated with sucrose on the surface, the rapid crystallization of sucrose causes the surface to turn white, and this appearance change reduces the taste. Excessive surface hardness increases breakage caused by slight impacts, produces small fragments, causes product damage, and reduces marketability during packaging and distribution. Therefore, it is necessary to develop a technology that can reduce the sucrose content while reducing the brittleness of food. Summary of the invention

[0003] Technical issues

[0004] One embodiment of the present application aims to solve the above-mentioned conventional problems by providing a composition for coating the surface of food, which coats the surface of food with kestose, provides a soft food texture, increases surface gloss, and prevents breakage.

[0005] The coating composition according to one embodiment of the present application may be used for coating the surface of food, and may be used to increase the gloss of food and prevent food from being damaged.

[0006] Technical Solution

[0007] One embodiment of the present application relates to a composition for coating a food surface, which includes kestose.

[0008] Another embodiment of the present application relates to a sugar-coated food, the surface of which is coated with the composition according to one embodiment of the present application.

[0009] Another embodiment of the present application relates to a method for coating a food surface, comprising the step of coating the food surface with the composition according to one embodiment of the present application.

[0010] Another embodiment of the present application relates to a method for preventing food from being damaged, comprising the step of coating the surface of the food with the composition according to one embodiment of the present application.

[0011] Hereinafter, the present application will be described in more detail.

[0012] One embodiment of the present application relates to a composition for coating a food surface, comprising kestose.

[0013] Kestose that can be used in the present application may be used in a liquid or powder form, and may be included in the composition according to the present application in various contents.

[0014] Kestose can be used alone or in a sugar composition containing it, and can be used in a liquid or powder form, and the powder can be non-crystalline or crystalline. Kestose can be used by purchasing a commercial product or by preparing it using specific raw materials.

[0015] In the sugar composition containing kestose, kestose in liquid or powder form can be provided in the form of a composition, such as oligofructose, with a kestose content of 50% (w / w) or more, 60% (w / w) or more, 70% (w / w) or more, 80% (w / w) or more, or 85% (w / w) or more based on total sugar solids. In addition, kestose in crystalline form can be kestose crystals with a content of 90% or more, 95% or more, or 98% or more.

[0016] The composition comprising kestose can be oligofructose (FOS). For example, it can include high content of 1-kestose (GF2), and further include at least one sugar selected from the group consisting of nesose (GF3) and 1-F-fructosylnesose (GF4). FOS is composed of a straight chain of 1 to 9 fructose residues connected to a sucrose molecule by a β2→1 bond. For example, the oligofructose containing kestose can have high content of 1-kestose, and can have 1-kestose as a main component. As an embodiment, based on sugar solids content, the composition comprising kestose can include 1-kestose of more than 50 weight %, more than 60 weight %, more than 70 weight %, more than 80 weight %, more than 90 weight % or more than 95 weight %.

[0017] Kestose or a composition containing kestose that can be used in the present application is not particularly limited, and can generally be prepared using an enzyme having kestose conversion activity or a microorganism that produces an enzyme using sucrose as a substrate. The prepared kestose-containing product can be used as it is, or a sugar composition in which the kestose content is increased by performing extraction and purification processes can be used.

[0018] The enzyme having kestose conversion activity is an enzyme having an activity of converting a substrate containing sucrose into oligofructose containing kestose, for example, it may be an enzyme derived from one or more selected from the group consisting of an Aspergillus niger strain, a Pichia farinose strain, a Yarrowia lipolytica strain, a Millerozyma farinose strain, and an Aspergillus oryzae strain.

[0019] The food to which the composition according to one embodiment of the present application is applicable may include food that is generally surface-coated, but is not limited thereto. The food may have a certain level or higher hardness, which allows surface coating, for example, the hardness may range from 100 to 3,000 (g), 100 to 2,000 (g), 100 to 1,000 (g), 100 to 800 (g), 300 to 3,000 (g), 300 to 2,000 (g), 300 to 1,000 (g) or 300 to 800 (g).

[0020] For example, the food may be one or more selected from the group consisting of processed cereals, processed nuts, and fruit pieces.

[0021] Processed cereal foods can be, for example, foods obtained by fermenting cereals. More specifically, processed cereal foods can be foods obtained by fermenting cereals and then compression molding. For example, processed cereal foods can be snacks or cereal foods.

[0022] Snacks can be, for example, candies, crackers, muffins, cookies, snack bars, etc. Cereal foods are foods whose main ingredients are grains such as corn, wheat, rice, etc., and can be enriched with nutrients such as vitamins and minerals, including foods made by adding vegetables, fruits, nuts, etc. as needed.

[0023] Processed nuts refer to processed products obtained by simply processing nuts such as peanuts and almonds or adding food or food additives thereto for processing, for example, they may be almonds, peanuts, etc.

[0024] The fruit slices can be cranberry slices, blueberry slices and the like.

[0025] The composition according to one embodiment of the present application can be used to prevent food from being damaged. In this specification, "damage" refers to that the food subjected to physical impact is split into two or more pieces. In the examples of the present application, as a result of measuring the fragility of the food coated with the composition according to one embodiment of the present application, the damage caused by the impact is significantly reduced compared to the food coated with sucrose. Specifically, the degree of damage is observed by applying an impact to the food whose surface is coated with the composition according to one embodiment of the present application, and the result is that the number of samples damaged by the impact is significantly reduced, and the size of the broken fragments is smaller.

[0026] For example, compared with the food coated with sucrose on the surface, the brittleness of the food coated with the composition according to one embodiment of the present application can be 90% or less, 85% or less, 82% or less, 80% or less, 75% or less, 70% or less, or 66% or less. Brittleness can be measured by the ratio (%) of the sample broken after the sample is dropped from a height of 3m onto a marble floor.

[0027] The composition according to one embodiment of the present application can be used to increase the gloss of food. In the examples of the present application, as a result of analyzing the chromaticity of the food whose surface is coated with the composition according to one embodiment of the present application, the glossiness is very high compared with the food whose surface is coated with sucrose. Specifically, when the food surface is coated with sucrose, the transparency is reduced due to the high crystallinity of sucrose, and when the food surface is coated with the composition according to one embodiment of the present application, it has a transparent and high-gloss appearance.

[0028] For example, the food having the composition according to one embodiment of the present application coated on its surface may have (1) an L value measured by an absorptometer of 48 or less, 47 or less, 46 or less, or 45 or less (in this case, the lower limit may be 30 or more, 35 or more, 40 or more, 41 or more, 42 or more, 43 or more, 43.5 or more, or 44 or more), (2) an a value measured by an absorptometer of 9.5 or more, 10 or more, 10.5 or more, 11 or more, or 11.1 or more (in this case, the upper limit may be 20 or more). (3) the b value measured by an absorptometer is 13.5 or more, 14 or more, 15 or more, 16 or more, 17 or more, greater than 17.01, or 17.5 or more (in this case, the upper limit may be 30 or less, 25 or less, 24 or less, 23 or less, 22 or less, 21 or less, 20 or less, 19 or less, 18 or less, or less than 17.9).

[0029] The composition according to one embodiment of the present application can be used to prevent over-coating. In this example, even if the coating is performed under the same conditions, as a result of analyzing the coating weight of the food whose surface is coated with the composition according to one embodiment of the present application, the coating weight is lower than that of the food whose surface is coated with sucrose, and therefore, over-coating of the food can be prevented, and a light and non-dull food can be prepared.

[0030] The composition according to one embodiment of the present application can be used to improve the surface roughness of food. In the examples of the present application, even if the coating is performed under the same conditions, as a result of observing the surface of the food whose surface is coated with the composition according to one embodiment of the present application, compared with the food whose surface is coated with sucrose, the surface is smooth and shows an excellent coating, and therefore, the surface roughness of the food can be improved, and a food with an excellent appearance can be prepared.

[0031] The food coated with the composition according to one embodiment of the present application can increase the hardness by coating, but its hardness increase rate may be lower than the hardness increase rate coated by sucrose. For example, compared with the food not coated on the surface, the hardness increase rate (%) of the food coated with the composition according to one embodiment of the present application can be greater than 0%, more than 3%, more than 5% or more than 8%, at this time, the upper limit of the hardness increase rate can be less than 100%, less than 90%, less than 80%, less than 70%, less than 60%, less than 50%, less than 40%, less than 30%, less than 20%, less than 15% or less than 10%. As an embodiment, the food coated with the composition according to one embodiment of the present application can increase the hardness rate (%) by 3% to 50% compared with the food not coated on the surface. The hardness increase rate (%) can be calculated according to (hardness value of sample after coating-hardness value of sample before coating) / (hardness value of sample before coating) × 100 (%).

[0032] As an embodiment, the hardness of the food whose surface is coated with the composition according to an embodiment of the present application can be 100 to 1,600 (g), 100 to 1,500 (g), 100 to 1,400 (g), 100 to 1,300 (g), 100 to 1,200 (g), 100 to 1,100 (g), 100 to 1,000 (g), 100 to 950 (g), 100 to 900 (g), 200 to 1,600 (g), 200 to 1,500 (g), 200 to 1,400 (g), 200 to 1,300 (g), 200 to 1,200 (g), 200 to 1,100 (g), 200 to 1 ,000(g), 200 to 950(g), 200 to 900(g), 300 to 1,600(g), 300 to 1,500(g), 300 to 1,400(g), 300 to 1,300(g), 300 to 1,200(g), 300 to 1,100(g), 300 to 1,000(g), 300 to 950(g), 300 to 900(g), 400 to 1,600(g), 400 to 1,500(g), 400 to 1,400(g), 400 to 1,300(g), 400 to 1,200(g), 400 to 1,100(g), 400 to 1,000(g), 40 0 to 950 (g), 400 to 900 (g), 500 to 1,600 (g), 500 to 1,500 (g), 500 to 1,400 (g), 500 to 1,300 (g), 500 to 1,200 (g), 500 to 1,100 (g), 500 to 1,000 (g), 500 to 950 (g), 500 to 900 (g), 600 to 1,600 (g), 600 to 1,500 (g), 600 to 1,400 (g), 600 to 1,300 (g), 600 to 1,200 (g), 600 to 1,100 (g), 600 to 1,000 (g), 600 to 950 (g), 6 (g), 700 to 1,600 (g), 700 to 1,500 (g), 700 to 1,400 (g), 700 to 1,300 (g), 700 to 1,200 (g), 700 to 1,100 (g), 700 to 1,000 (g), 700 to 950 (g), 700 to 900 (g), 800 to 1,600 (g), 800 to 1,500 (g), 800 to 1,400 (g), 800 to 1,300 (g), 800 to 1,200 (g), 800 to 1,100 (g), 800 to 1,000 (g), 800 to 950 (g) or 800 to 900 (g).

[0033] Based on 100 parts by weight of the food, the composition according to one embodiment of the present application can be coated on the surface of the food in an amount of 5 to 50 parts by weight, 5 to 40 parts by weight, 5 to 30 parts by weight, 5 to 25 parts by weight, 5 to 24 parts by weight, 10 to 50 parts by weight, 10 to 40 parts by weight, 10 to 30 parts by weight, 10 to 25 parts by weight, 10 to 24 parts by weight, 15 to 50 parts by weight, 15 to 40 parts by weight, 15 to 30 parts by weight, 15 to 25 parts by weight or 15 to 24 parts by weight.

[0034] The moisture content of the food whose surface is coated with the composition according to one embodiment of the present application can be 0.5 to 5% by weight, 0.5 to 4% by weight, 0.5 to 3% by weight, 0.5 to 2.5% by weight, 1 to 5% by weight, 1 to 4% by weight, 1 to 3% by weight, 1 to 2.5% by weight, 1.5 to 5% by weight, 1.5 to 4% by weight, 1.5 to 3% by weight, 1.5 to 2.5% by weight, 2 to 5% by weight, 2 to 4% by weight, 2 to 3% by weight or 2 to 2.5% by weight.

[0035] Another embodiment of the present application relates to a method for coating a food surface, which comprises the step of coating the food surface with a composition according to an embodiment of the present application. The composition is the same as described above.

[0036] Another embodiment of the present application relates to a method for preventing food from being damaged, which comprises the step of coating the surface of food with the composition according to one embodiment of the present application. The composition, food and damage are the same as described above.

[0037] Beneficial Effects

[0038] According to one embodiment of the present application, the composition can prevent breakage by coating the surface of food, provide a smooth and high-gloss appearance, prevent over-coating, and provide a soft texture to the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 is a diagram showing the appearance of a cereal coated with a coating composition according to one embodiment of the present application. DETAILED DESCRIPTION

[0040] Hereinafter, the present application will be described in more detail by the following examples. However, these examples are only intended to illustrate the present application, but the scope of the present application is not limited by these examples.

[0041] Example 1: Surface coating using coating composition

[0042] According to the weight ratio of Table 1 below, a sugar solution of 82 Brix is ​​prepared by mixing sucrose and 85% by weight of tetrose (Samyang Co., Ltd.) and adding water. As an example of a food for coating a surface, a cereal food with a hardness of 790 (g) is prepared, the weight before coating is measured, and the coating solution is sprayed onto the surface of the cereal food at a ratio of 70% by weight of the cereal food and 30% by weight of the coating composition. After coating the surface of the cereal food, it is dried in a dryer at 100°C for 15 minutes. The final moisture content of the coated cereal food is 2.5% by weight. After cooling at room temperature, the weight of the coated cereal food is measured. The appearance of the coated cereal food is as follows. Figure 1 shown.

[0043] [Table 1]

[0044]

[0045] Example 2: Hardness analysis

[0046] For each coated product in Example 1, the hardness was measured using a texture analyzer (TA-XT plus), and the maximum peak value is shown in Table 2. The hardness measurement conditions are as follows:

[0047] -Probe: P / 36R

[0048] -Speed ​​of probe descending to sample (speed before test): 1mm / sec

[0049] - The speed at which the probe contacts the sample surface and then penetrates the sample (test speed): 2 mm / sec

[0050] -Speed ​​at which the probe penetrates the sample and then returns to its original position (post-test speed): 10 mm / sec

[0051] -Target mode of the probe (target mode): distance

[0052] -The distance the probe needs to recognize the sample surface and penetrate the sample: 8mm

[0053] -Conditions for the probe to recognize the sample (trigger type): force

[0054] -Minimum force for the probe to recognize the presence of a sample (trigger force): 5g

[0055] [Table 2]

[0056]

[0057] As shown in Table 2, when coated with the coating composition including kestose, the hardness decreases with increasing kestose content, and a soft and chewy food texture may be provided in the mouth when eaten.

[0058] Example 3: Coating Weight Analysis

[0059] The difference between the weight of the cereal before coating and the weight of the coated cereal measured in Example 1 was calculated and the coating weights are shown in Table 3.

[0060] [Table 3]

[0061]

[0062] As shown in Table 3, in the case of the kestose coating, the coating weight of the food was lower than that of the sucrose coating, thereby making it possible to produce lighter food and prepare food that is not dull. In the case of coating with 100% sucrose in Comparative Example 1, there occurred a problem that the surface of the food was rough and not smooth due to the crystallization of sucrose, but in the case of the coating containing kestose, the surface was smooth and glossy.

[0063] Example 4: Chromaticity Analysis

[0064] The L value, a value, and b value of each coated cereal food prepared in Example 1 were measured using an absorptometer, as shown in Table 4. In addition, the L value, a value, and b value of each coated cereal food prepared in Example 1 were measured using an absorptometer, as shown in Table 4. Figure 1 What each cereal shown looks like.

[0065] [Table 4]

[0066]

[0067] As shown in Table 4 and Figure 1 As shown, the sample of Comparative Example 1 exhibits an opaque white color due to crystallization, and thus the L value is higher. Compared with Comparative Example 1, the samples of Examples 1 to 4 have high glossiness, and thus the a value and the b value are higher.

[0068] Example 5: Brittleness Analysis

[0069] The coated samples manufactured in Example 1 were prepared into groups of 100 each and dropped from a height of 3 m onto a marble floor, and then the number of broken samples was counted to measure the breakage rate. The experiment was repeated 3 times, and the average value of the breakage rate is shown in Table 5. In addition, the weight of the broken fragments was measured, as shown in Table 6.

[0070] [Table 5]

[0071]

[0072] [Table 6]

[0073]

[0074] As shown in Tables 5 and 6, the sample of Comparative Example 1, whose surface is coated with sucrose, shows a breakage rate of 32%, and the size of the broken fragments is also very small. Therefore, when using a vertical packaging machine that descends vertically during the production process, breakage often occurs, resulting in a decrease in product quality. In contrast, the samples of Examples 1 to 4 contain sucrose in the coating, and their brittleness is significantly improved as the content of sucrose increases. In addition, the sample coated with 100% sucrose in Example 4 does not have any fragments less than 5 mm, and it is confirmed that even if breakage occurs, only minimal damage occurs. Therefore, the coating composition according to an embodiment of the present application can significantly improve the damage to food.

Claims

1. A composition for coating a food surface, comprising kestose.

2. The composition according to claim 1, wherein the composition has one or more of the following features (1) to (4): (1) A composition for increasing the gloss of food, (2) A composition for preventing food from being damaged, (3) A composition for preventing over-coating of food, and (4) A composition for improving the surface roughness of food. 3 . The composition according to claim 1 , wherein the composition is coated on a food surface in an amount of 5 to 50 parts by weight based on 100 parts by weight of the food.

4. The composition according to claim 1, wherein the food is one or more selected from the group consisting of processed cereal foods, processed nuts and fruit pieces.

5. The composition according to claim 4, wherein the processed cereal food is obtained by fermenting cereals. The composition according to claim 4 , wherein the processed cereal food is obtained by fermenting cereals and compression molding.

7. The composition of claim 4, wherein the processed grain food is a snack or a cereal.

8. The composition according to claim 7, wherein the snack is one or more selected from the group consisting of candies, crackers, Korean traditional sweets, muffins, pancakes, cookies, and snack bars.

9. The composition according to claim 1, wherein the hardness of the food is 100 to 3,000 (g).

10. A sugar-coated food, wherein the surface is coated with the composition according to any one of claims 1 to 9.

11. The food according to claim 10, wherein the hardness of the food is increased by 3% to 100% compared to a food having no surface coating. 12 . The food according to claim 10 , wherein the moisture content of the food is 0.5 to 5% by weight.

13. The food according to claim 10, wherein the L value of the food is 48 or less, the a value is 9.5 or more, or the b value is 13.5 or more. The food according to claim 10 , wherein the brittleness of the food is 90% or less compared to a food having a surface coated with sucrose.

15. The food according to claim 10, wherein the food is one or more selected from the group consisting of processed cereal foods, processed nuts, and fruit pieces.

16. The food product of claim 15, wherein the processed grain food product is a snack or a cereal.

17. The food according to claim 16, wherein the snack is one or more selected from the group consisting of candies, crackers, Korean traditional sweets, muffins, pancakes, cookies, and snack bars.

18. A method of coating a food surface, the method comprising the step of coating the food surface with a composition according to any one of claims 1 to 9.

19. A method for preventing food from being damaged, the method comprising the step of coating the surface of the food with the composition according to any one of claims 1 to 9.

Images