Syrup composition

Abstract

The present invention relates to a syrup composition and, more specifically, to a syrup composition satisfying specific physical properties and a method for preparing the same.

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application is a divisional application of the Chinese patent application with the application date of July 24, 2019, the Chinese patent application number of 201980099597.0 and the invention name of “Syrup Composition”. Technical Field

[0003] The invention relates to a syrup composition, in particular to a syrup composition meeting specific physical properties and a preparation method thereof. Background Art

[0004] As part of measures to address adult diseases and obesity, which have become global issues in recent years, many countries, including South Korea, are implementing various policies to reduce sugar intake among their people. Sugar reduction, unless otherwise specified, refers to reducing the content of monosaccharides and disaccharides such as glucose, fructose, and sucrose, which are known to increase the risk of obesity, diabetes, cardiovascular disease, and various other adult diseases when consumed in excess, and "sugar" does not include rare sugars such as allulose.

[0005] In particular, excessive intake of sugar is pointed out as a major cause of various lifestyle-related diseases such as obesity and diabetes and tooth decay, and demand for the development of sweeteners that can replace sugar is emerging worldwide. Recently, various sweet materials have been developed.

[0006] Although psicose has attracted attention as one of the materials for reducing sugars, psicose has low viscosity and is difficult to meet consumer demand for conventional syrup products, especially demand for convenience of use, etc. Therefore, psicose products with various physical properties have been developed. Summary of the invention

[0007]

Technical issues

[0008] The present invention provides a syrup composition having a specific viscosity range and containing a small amount of a thickener.

[0009] In addition, the present invention provides a method for preparing a syrup composition having a specific viscosity range containing a small amount of a thickener.

[0010]

Technical solution

[0011] The present invention provides a syrup composition having a specific viscosity range and containing a small amount of a thickener, and a method for preparing the same.

[0012] The syrup composition according to the present invention comprises psicose and a thickener, wherein the thickener comprises pectin and xanthan gum. The psicose may be in the form of syrup, crystalline powder or amorphous powder.

[0013] When the syrup composition according to the present invention is prepared using psicose syrup, the raw syrup may be psicose syrup containing psicose or a syrup in which oligosaccharides are further added to psicose syrup. When the psicose content is high, fluidity increases and viscosity decreases. Therefore, it is difficult to meet the convenience and requirements of consumers.

[0014] The syrup composition according to the present invention uses a small amount of a thickener in order to achieve a predetermined viscosity condition, and comprises psicose and a thickener, wherein the thickener comprises pectin and xanthan gum.

[0015] A syrup composition according to another embodiment of the present invention may include pectin and xanthan gum as thickeners, and selectively include at least one of a dispersant selected from the thickener and calcium lactate.

[0016] The viscosity of the syrup composition according to the present invention measured at a temperature of 25° C. is 500 cp to 3,000 cp, 500 cp to 2,500 cp, 500 cp to 2,000 cp, 500 cp to 1,500 cp, 500 cp to 1,400 cp, 500 cp to 1,300 cp, 500 cp to 1,200 cp, 500 cp to 1,100 cp, 500 cp to 1,000 cp, 500 cp to 970 cp, 530 cp to 1,500 cp, 530 cp to 1,400 cp, 530 cp to 1,300 cp, 530 cp to 1,200 cp, 530 cp to 1,100 cp, 530 cp to 1,000 cp or 530 cp to 970 cp. The viscosity unit may be expressed in cp (centipoise) or cps, and has the same meaning.

[0017] In addition, the syrup composition according to the present invention has improved storage stability. That is, the results of a 2-week storage experiment under different temperature conditions (e.g., 25° C., 35° C., 45° C.) based on the psicose content showed that when a thickener (a combination of two or more of pectin, xanthan gum and calcium lactate) was used, the content decreased less over storage time than a control group using a thickener alone. Therefore, a syrup with excellent storage stability of psicose is provided.

[0018] The syrup composition according to the present invention comprises psicose and a thickener, wherein the thickener comprises pectin and xanthan gum. The psicose may be in the form of syrup, crystalline powder or amorphous powder.

[0019] Specifically, the content of psicose contained in the syrup may be 50 wt % to 80 wt %, 50 wt % to 78 wt %, 50 wt % to 76 wt %, 50 wt % to 75 wt %, 50 wt % to 74 wt %, 55 wt % to 80 wt %, 55 wt % to 78 wt %, 55 wt % to 76 wt %, 55 wt % to 75 wt %, 55 wt % to 74 wt %, 60 wt % to 80 wt %, 60 wt % to 78 wt %, 60 wt % to 76 wt %, 60 wt % to 75 wt %, or 60 wt % to 75 wt %. %, 60 wt % to 74 wt %, 62 wt % to 80 wt %, 62 wt % to 78 wt %, 62 wt % to 76 wt %, 62 wt % to 75 wt %, 62 wt % to 74 wt %, 63 wt % to 80 wt %, 63 wt % to 78 wt %, 63 wt % to 76 wt %, 63 wt % to 75 wt %, 63 wt % to 74 wt %, 64.5 wt % to 80 wt %, 64.5 wt % to 78 wt %, 64.5 wt % to 76 wt %, 64.5 wt % to 75 wt %, or 64.5 wt % to 74 wt %.

[0020] In addition, the content of psicose contained in the syrup may be 99.95% by weight or less, 99.9% by weight or less, 99.8% by weight or less, 99.7% by weight or less, 99.6% by weight or less, 99.5% by weight or less, 99.0% by weight or less, 98.5% by weight or less, 98.0% by weight or less, or 5% by weight or more, 10% by weight or more, 20% by weight or more, 30% by weight or more, 40% by weight or more, 50% by weight or more, 60% by weight or more, 70% by weight or more, 80% by weight or more, 85% by weight or more, 90% by weight or more, 91% by weight or more, 92% by weight or more, 93% by weight or more, 94% by weight or more, 95% by weight or more, 96% by weight or more, or 96.5% by weight or more, based on 100% by weight of the solids in the syrup composition, or may be a content range according to a combination of the upper limit value and the lower limit value.For example, based on 100 wt % of the solids in the syrup composition, the content of psicose may be 5 wt % to 99.95 wt %, 5 wt % to 99.9 wt %, 5 wt % to 99.8 wt %, 5 wt % to 99.7 wt %, 5 wt % to 99.6 wt %, 5 wt % to 99.5 wt %, 5 wt % to 99.0 wt %, 5 wt % to 98.5 wt %, 5 wt % to 98 wt %, 5 wt % to 97 wt %, 5 wt % to 95 wt %, 5 wt % to 94 wt %, 5 wt % to 93 wt %, 5 wt % to 92 wt %, 5 wt % to 91 wt %, 5 wt % to 90 wt %, 5 wt % to 87 wt %, or 5 wt % to 88 wt %. % to 85% by weight, 5% to 80% by weight, 10% to 100% by weight, 10% to 99.9% by weight, 10% to 99.8% by weight, 10% to 99.7% by weight, 10% to 99.6% by weight, 10% to 99.5% by weight, 10% to 99.0% by weight, 10% to 98.5% by weight, 10% to 98% by weight, 10% to 97% by weight, 10% to 95% by weight, 10% to 94% by weight, 10% to 93% by weight, 10% to 92% by weight, 10% to 91% by weight, 10% to 90% by weight, 10% to 87% by weight, 10% to 90% by weight % to 85% by weight, 10% to 80% by weight, 80% to 100% by weight, 80% to 99.9% by weight, 80% to 99.5% by weight, 80% to 99% by weight, 80% to 98.5% by weight, 85% to 100% by weight, 85% to 99.9% by weight, 85% to 99.5% by weight, 85% to 99% by weight, 85% to 98.5% by weight, 90% to 100% by weight, 90% to 99.9% by weight, 90% to 99.5% by weight, 90% to 99% by weight, 90% to 98.5% by weight, 91% to 100% by weight, 91% by weight To 99.9% by weight, 91% to 99.5% by weight, 91% to 99% by weight, 91% to 98.5% by weight, 92% to 100% by weight, 92% to 99.9% by weight, 92% to 99.5% by weight, 92% to 99% by weight, 93% to 98.5% by weight, 93% to 100% by weight, 93% to 99.9% by weight, 93% to 99.5% by weight, 93% to 99% by weight, 93% to 98.5% by weight, 94% to 100% by weight, 94% to 99.9% by weight, 94% to 99.5% by weight, 94% to 99% or 94% to 98.5% by weight.

[0021] When the syrup composition according to the present invention is prepared using psicose syrup, the raw syrup may be a psicose syrup containing psicose, or a syrup in which oligosaccharides are further added to the psicose syrup. The content of psicose based on 100% by weight of the solids in the raw syrup may be 100%, 99.9% by weight or less, 99.8% by weight or less, 99.7% by weight or less, 99.6% by weight or less, 99.5% by weight or less, 99.0% by weight or less, 98.5% by weight or less, 98% by weight or less, 97% by weight or less, 95% by weight or less, 94% by weight or less, 93% by weight or less, 92% by weight or less, 91% by weight or less, 90% by weight or less, 87% by weight or less, 85% by weight or less, or 90% by weight or less. % or less or 80 wt % or less; or 5 wt % or more, 10 wt % or more, 20 wt % or more, 30 wt % or more, 40 wt % or more, 50 wt % or more, 60 wt % or more, 70 wt % or more, 80 wt % or more, 85 wt % or more, 90 wt % or more, 91 wt % or more, 92 wt % or more, 93 wt % or more, 94 wt % or more, 95 wt % or more, 96 wt % or more or 96.5 wt % or more; or can be the content range according to a combination of the upper limit value and the lower limit value.The content of allulose in the raw syrup may be, for example, 5 to 100 wt%, 5 to 99.9 wt%, 5 to 99.8 wt%, 5 to 99.7 wt%, 5 to 99.6 wt%, 5 to 99.5 wt%, 5 to 99.0 wt%, 5 to 98.5 wt%, 5 to 98 wt%, 5 to 97 wt%, 5 to 95 wt%, 5 to 94 wt%, 5 to 93 wt%, 5 to 92 wt%, 5 to 91 wt%, 5 to 90 wt%, 5 to 87 wt%, 5 to 88 wt%, or 5 to 97 wt%. 85 wt %, or 5 wt % to 80 wt %, 10 wt % to 100 wt %, 10 wt % to 99.9 wt %, 10 wt % to 99.8 wt %, 10 wt % to 99.7 wt %, 10 wt % to 99.6 wt %, 10 wt % to 99.5 wt %, 10 wt % to 99.0 wt %, 10 wt % to 98.5 wt %, 10 wt % to 98 wt %, 10 wt % to 97 wt %, 10 wt % to 95 wt %, 10 wt % to 94 wt %, 10 wt % to 93 wt %, 10 wt % to 92 wt %, 10 wt % to 91 wt %, 10 wt % to 90 wt %, 10 wt % to 87 wt %, 10 wt % to % to 99.9 wt%, 80 wt% to 99.5 wt%, 80 wt% to 99 wt%, 80 wt% to 98.5 wt%, 85 wt% to 100 wt%, 85 wt% to 99.9 wt%, 85 wt% to 99.5 wt%, 85 wt% to 99 wt%, 85 wt% to 98.5 wt%, 90 wt% to 100 wt%, 90 wt% to 99.9 wt%, 90 wt% to 99.5 wt%, 90 wt% to 999 wt%, 90 wt% to 98.5 wt%, 91 wt% to 100 wt%, 91 wt% to 99.9 wt%. % to 99.5% by weight, 91% to 99% by weight, 91% to 98.5% by weight, 92% to 100% by weight, 92% to 99.9% by weight, 92% to 99.5% by weight, 92% to 99% by weight, 93% to 98.5% by weight, 93% to 100% by weight, 93% to 99.9% by weight, 93% to 99.5% by weight, 93% to 99% by weight, 93% to 98.5% by weight, 94% to 100% by weight, 94% to 99.9% by weight, 94% to 99.5% by weight, 94% to 99% by weight, or 94% to 98.5% by weight.

[0022] In one example of the present invention, when the raw syrup contains psicose syrup and oligosaccharides, the raw syrup may contain 10 to 80 wt % of psicose and 20 to 90 wt % of oligosaccharides based on 100 wt % of the solid content in the raw syrup, and the raw syrup may contain a solid content of 60 to 80 Brix or 60 to 78 Brix.

[0023] In addition to psicose, psicose syrup may also contain glucose, fructose, disaccharides and the like. Psicose syrup can be prepared by a variety of methods, preferably by a biological method, such as microbial enzymatic reaction.

[0024] For example, a psicose syrup is a mixed sugar containing psicose or obtained thereby, and the mixed sugar is prepared by reacting a psicose-producing composition containing at least one selected from a psicose epimerase, microbial cells of a strain producing the enzyme, a culture of a strain, a lysate of a strain, and an extract of a lysate or culture of a strain with a raw material containing fructose, and obtained thereby. The mixed sugar syrup is a mixed sugar containing 2 to 55 parts by weight of psicose, 30 to 80 parts by weight of fructose, 2 to 60 parts by weight of glucose, and 0 to 15 parts by weight of oligosaccharides based on 100 parts by weight of the total solid content, and a raw material psicose syrup can be obtained from the mixed sugar by a separation and concentration process.

[0025] As an example for producing psicose in the present invention, an expression system capable of producing psicose epimerase with high expression rate and stability, a generally recognized as safe (GRAS) microorganism using the system, and a method for producing psicose comprising a microorganism and an enzyme using the expression system are described in detail in Korean Patent Nos. 10-1318422 and 10-1656063, etc.

[0026] In the syrup composition according to the present invention, a predetermined viscosity range can be easily achieved even with a small amount of the thickener, and the thickener may be a mixture of pectin and xanthan gum.

[0027] Thickeners such as pectin tend to become more soluble and dispersible as the temperature of the raw syrup increases, but heating the syrup may be accompanied by undesirable changes such as decomposition and color changes caused by heating. Therefore, in one embodiment of the present invention, the use of a dispersant has the advantage of preventing or reducing undesirable changes in the syrup caused by heating.

[0028] Xanthan gum is a gum with a high thickening effect, and xanthan gum achieves high viscosity by absorbing moisture in syrup. However, the viscosity formed by pectin is a tensile form different from that of syrup, which is different from the original properties of syrup, and thus may have an adverse effect on the convenience and preference of users. In the case of using xanthan gum alone, physical properties of a form different from that of syrup are confirmed, and viscosity that is not suitable for syrup is shown.

[0029] The weight ratio of xanthan gum / pectin of the thickener is 0.15 to 1.5, more preferably 0.2 to 0.8. The above numerical value increases the viscosity of the syrup and also increases, but has a tendency to reduce viscosity preference. Therefore, appropriate numerical ranges can be selected considering viscosity strength and viscosity preference.

[0030] The syrup composition according to the present invention can achieve a sufficient viscosity range even when a small amount of thickener is used. Preferably, based on 100 parts by weight of the syrup composition, the content of the thickener may be 0.03 wt % to 0.099 wt %, 0.03 wt % to 0.095 wt %, 0.03 wt % to 0.090 wt %, 0.03 wt % to 0.085 wt %, 0.03 wt % to 0.080 wt %, 0.03 wt % to 0.075 wt %, 0.03 wt % to 0.070 wt %, 0.03 wt % to 0.066 wt %, 0.0 .03 wt % to 0.065 wt %, 0.03 wt % to 0.064 wt %, 0.05 wt % to 0.099 wt %, 0.05 wt % to 0.095 wt %, 0.05 wt % to 0.090 wt %, 0.05 wt % to 0.085 wt %, 0.05 wt % to 0.080 wt %, 0.05 wt % to 0.075 wt %, 0.05 wt % to 0.070 wt %, 0.05 wt % to 0.066 wt %, 0.05 wt % to 0.065 wt %, or 0.05 wt % to 0.064 wt %.

[0031] In the syrup composition including psicose and a thickener according to an embodiment of the present invention, the content of the thickener may be 0.03 to 0.099 parts by weight, 0.03 to 0.0985 parts by weight, 0.03 to 0.098 parts by weight, 0.03 to 0.0975 parts by weight, 0.03 to 0.097 parts by weight, 0.03 to 0.0965 parts by weight, 0.03 to 0.096 parts by weight, 0.03 to 0.0955 parts by weight, 0.03 to 0.095 parts by weight, 0.03 to 0.094 parts by weight, 0.03 to 0.093 parts by weight, based on 100 parts by weight of the psicose solid content. 0.05 to 0.099 parts by weight, 0.05 to 0.0985 parts by weight, 0.05 to 0.098 parts by weight, 0.05 to 0.0975 parts by weight, 0.05 to 0.097 parts by weight, 0.05 to 0.0965 parts by weight, 0.05 to 0.096 parts by weight, 0.05 to 0.0955 parts by weight, 0.05 to 0.095 parts by weight, 0.05 to 0.094 parts by weight, 0.05 to 0.093 parts by weight, 0.06 to 0.099 parts by weight, 0.06 to 0.0986 parts by weight, 0.06 to 0.098 parts by weight, 0.06 parts by weight to 0.0975 parts by weight, 0.06 parts by weight to 0.0975 parts by weight, 0.06 parts by weight to 0.0965 parts by weight, 0.06 parts by weight to 0.096 parts by weight, 0.06 parts by weight to 0.0955 parts by weight, 0.06 parts by weight to 0.095 parts by weight, 0.06 parts by weight to 0.094 parts by weight, 0.06 parts by weight to 0.093 parts by weight, 0.065 parts by weight to 0.099 parts by weight, 0.065 parts by weight to 0.0985 parts by weight, 0.065 parts by weight to 0.098 parts by weight, 0.065 parts by weight to 0.0975 parts by weight, 0.065 parts by weight to 0.097 parts by weight, 0.065 parts by weight to 0.0965 parts by weight, 0.065 ... 0.07 part to 0.099 part, 0.07 part to 0.0985 part, 0.07 part to 0.098 part, 0.07 part to 0.0975 part, 0.07 part to 0.097 part, 0.07 part to 0.0965 part, 0.07 part to 0.096 part, 0.07 part to 0.0955 part, 0.07 part to 0.095 part, 0.065 part to 0.094 part, 0.065 part to 0.093 part, 0.07 part to 0.099 part, 0.07 part to 0.0985 part, 0.07 part to 0.098 part, 0.07 part to 0.0975 part, 0.07 part to 0.097 part, 0.07 part to 0.0965 part, 0.07 part to 0.096 part, 0.07 part to 0.0955 part, 0.07 part to 0.095 part, 0.07 part to 0.098 part0.094 parts by weight, 0.07 parts by weight to 0.093 parts by weight, 0.08 parts by weight to 0.099 parts by weight, 0.08 parts by weight to 0.0985 parts by weight, 0.08 parts by weight to 0.098 parts by weight, 0.08 parts by weight to 0.0975 parts by weight, 0.08 parts by weight to 0.097 parts by weight, 0.08 parts by weight to 0.0965 parts by weight, 0.08 parts by weight to 0.096 parts by weight, 0.08 parts by weight to 0.0955 parts by weight, 0.08 parts by weight to 0.095 parts by weight, 0.08 parts by weight to 0.094 parts by weight, or 0.08 parts by weight to 0.093 parts by weight.

[0032] In the syrup composition according to the present invention, a predetermined viscosity range can be easily achieved even with a small amount of thickener, and preferably, a calcium salt such as a calcium salt of an organic acid may be further included. The calcium salt that increases the viscosity by cross-linking with pectin includes calcium lactate, calcium citrate, calcium succinate, calcium gluconate, calcium carbonate, calcium chloride and calcium sulfate, preferably calcium lactate, calcium gluconate or calcium citrate, more preferably calcium lactate, and more than one kind may be mixed and used.

[0033] The calcium salt of an organic acid may be in an amount of 0.001 wt % to 3.0 wt %, 0.001 wt % to 2.0 wt %, 0.001 wt % to 1.0 wt %, 0.001 wt % to 0.5 wt %, 0.001 wt % to 0.1 wt %, 0.003 wt % to 3.0 wt %, 0.003 wt % to 2.0 wt %, 0.003 wt % to 1.0 wt %, 0.003 wt % to 0.5 wt %, 0.003 wt % to 0.1 wt %, 0.005 wt % to 3.0 wt %, 0.005 wt % to 2.0 wt %, 0.005 wt % to 1.0 wt %, 0.005 wt % to 0.5 wt %, or 0.005 wt % to 0.1 wt %, based on 100 wt % of the total syrup composition. When the calcium lactate content increases to 0.01 wt % based on the total syrup composition, the thickening-rising effect according to the calcium lactate content increases, but when calcium lactate is added in a large amount above this range, the viscosity increase rate is not large compared to the added amount.

[0034] The syrup composition according to one example of the present invention may further include a dispersant of the thickener to improve the low dispersibility and solubility of the thickener. According to one example of the present invention, based on 100 parts by weight of the thickener, the content of the dispersant is 50 parts by weight to 2,000 parts by weight, 50 parts by weight to 1,500 parts by weight, 50 parts by weight to 1,000 parts by weight, 100 parts by weight to 2,000 parts by weight, 100 parts by weight to 1,500 parts by weight, 100 parts by weight to 1,000 parts by weight.

[0035] The specific examples of dispersant can be at least one selected from disaccharides, sugar alcohols and oligosaccharides, preferably oligosaccharides.Preferably, dispersant is added in the form of powder.Sugar alcohols can be selected from sorbitol, maltitol, erythritol, xylitol, mannitol, inositol and lactitol.Oligosaccharides can be at least one selected from galacto-oligosaccharides, maltooligosaccharides, isomaltooligosaccharides, oligofructose and soybean oligosaccharides.

[0036] In one embodiment of the invention, the syrup composition can have a chromaticity of 100 IU to 500 IU. The chromaticity value range can be adjusted by the syrup itself, or by adding one or more chromaticity regulators selected from sugar cane extract, caramel syrup and synthetic pigments. Considering the chromaticity (IU) of each chromaticity regulator, the added chromaticity regulator can be included in an appropriate content. For example, based on 100% by weight of the syrup composition, the content of the chromaticity regulator can be 0.0001% by weight to 1.0% by weight.

[0037] In one embodiment of the present invention, the syrup composition may further include at least one sweetener selected from sucralose, rebaudioside and stevia to adjust the sweetness. Considering the sweetness of each sweetener based on the sweetness of sugar, the added sweetener may be included in an appropriate content, for example, based on 100% by weight of the syrup composition, the added sweetener may be included in an amount of 0.00001% by weight to 5% by weight.

[0038] One embodiment of the present invention relates to a method for adjusting the viscosity of a syrup composition or a method for preparing a syrup composition having a specific viscosity range, wherein the method comprises adding and mixing a raw syrup with a thickener and a dispersant. The thickener and the dispersant may be mixed in powder form to prepare a mixed powder and then added to the raw syrup.

[0039] In a specific example, increasing the temperature of the raw material syrup is more preferred in terms of dispersion of pectin as a thickener, and for example, the step of increasing the temperature to 40°C to 95°C, 40°C to 90°C, 40°C to 85°C, 40°C to 80°C, 40°C to 75°C, 40°C to 70°C, 40°C to 65°C, 40°C to 60°C, 45°C to 95°C, 45°C to 90°C, 45°C to 85°C, 45°C to 80°C, 45°C to 75°C, 45°C to 70°C, 45°C to 65°C, 45°C to 60°C, 50°C to 95°C, 50°C to 90°C, 50°C to 85°C, 50°C to 80°C, 50°C to 75°C, 50°C to 70°C, 50°C to 65°C or 50°C to 60°C may be included.

[0040] In the step of increasing the temperature of the raw material syrup, an indirect heating method using steam or hot water is preferably used in order to minimize browning caused by heating the raw material syrup.

[0041] In the step of preparing the mixed powder of the thickener and the dispersant, the thickener and the dispersant are mixed powders. Any process for mixing powders may be used, preferably a V-type mixer or a non-gravity mixer.

[0042] The step of mixing the mixed powder with the raw material syrup can be performed by adding the mixed powder of the thickener and the dispersant at one time when the raw material syrup reaches the target temperature, or by adding the mixed powder in multiple times. The process of adding the mixed powder in multiple times is a process of effectively dispersing the mixed powder of the thickener, and it is preferably added in three or more times. The stirring speed during the addition of the thickener can be 10 rpm to 500 rpm.

[0043] In another embodiment of the present invention, the syrup composition having a viscosity of 500 cp to 1,500 cp measured at 25° C. can be commercialized as a food, a food additive, a beverage, or a beverage additive.

[0044] [Effects of the invention]

[0045] The present invention provides a syrup composition with a specific viscosity range and a preparation method thereof, which contains a low content of a thickener, thereby improving fluidity, viscosity strength and viscosity preference to meet the use convenience and use requirements of consumers, and can therefore be applied to various foods. BRIEF DESCRIPTION OF THE DRAWINGS

[0046] Figure 1 is a photograph showing the dispersibility of a syrup composition according to one embodiment of the present invention. DETAILED DESCRIPTION

[0047] The present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not intended to be limited to the following examples.

[0048] Example 1: Preparation of syrup composition

[0049] The raw material psicose syrup composition contained 95 wt% of psicose based on 100 wt% of the solid content in the composition, and a psicose syrup of 74 Brix (Bx) was used. Table 1 below shows the content (wt%) of the psicose syrup used to prepare the syrup.

[0050] Mixed powder is prepared by uniformly mixing pectin and xanthan gum and further mixing calcium lactate. After the temperature of allulose syrup is increased to 55 ° C, the mixed powder is added, and the properties of the syrup are observed while stirring at 60 rpm. After the pectin is fully mixed, the syrup is placed at room temperature to form a layer, and then homogenized by re-stirring to generate a mixed syrup with a pH of 4.5. Based on 100% by weight of the total syrup composition, the usage amount of allulose syrup, pectin and xanthan gum is 0.048% by weight of pectin, 0.018% by weight of xanthan gum, and 0.01% by weight of calcium lactate. Pectin (low methoxy pectin) is a product of CPKelco, and xanthan gum is a fine grade xanthan gum (Keltrol F). The composition of the raw materials except the allulose syrup is shown in the following table 1 with the weight % of solids.

[0051] To measure the viscosity of the syrup, 50 mL of the sample was placed in a beaker at 25° C. and measured using a viscometer (viscospindle 62-speed 6, Brookfield Engineering Laboratories Inc., USA). The viscosity was measured to be 525 cp.

[0052] Example 2: Preparation of syrup composition

[0053] The raw material psicose syrup composition used was the same as that of Example 1, and the content (weight %) of psicose syrup used to prepare the syrup is shown in Table 2 below.

[0054] The mixed powder was prepared by uniformly mixing pectin, xanthan gum and oligofructose powder. After the temperature of the allulose syrup was increased to 55°C, the mixed powder was added, and the properties of the syrup were observed while stirring at 60 rpm. After the pectin was completely mixed, the syrup was left at room temperature to form a layer, and then homogenized by re-stirring to produce a mixed syrup. The amounts of allulose syrup, pectin and xanthan gum used are shown in Table 1 below.

[0055] In order to measure the viscosity of the syrup, 50 mL of the sample was placed in a beaker at 25° C. and measured using a viscometer (viscospindle 62-speed 6, Brookfield Engineering Laboratories, Inc., USA). The composition of the raw material ingredients other than the psicose syrup is shown in the following Table 2 in terms of weight % of solids. The viscosity measurement results are shown in the following Table 2.

[0056] [Table 1]

[0057]

[0058] [Table 2]

[0059]

[0060] The viscosity of the syrup increases with decreasing xanthan gum / pectin content and increases in direct proportion to the total amount of thickener.

[0061] Example 3: Preparation of syrup composition

[0062] (1) Preparation of syrup

[0063] The raw material psicose syrup composition used was the same as that of Example 1, and the content (weight %) of psicose syrup used to prepare the syrup is shown in Table 3 below.

[0064] The mixed powder was prepared by uniformly mixing pectin, xanthan gum, oligofructose and calcium lactate powder. After the temperature of the allulose syrup was increased to 55°C, the mixed powder was added, and the properties of the syrup were observed while stirring at 60 rpm. After the pectin was completely mixed, the syrup was left at room temperature to form a layer and then homogenized by re-stirring. The usage amounts (weight %) of allulose syrup, pectin and xanthan gum are shown in Table 3 below.

[0065] (2) Viscosity measurement

[0066] To measure the viscosity of the syrup, 50 mL of the sample was placed in a beaker at 25°C and measured using a viscometer (Viscosity spindle 62-speed 6, Brookfield Engineering Laboratories, Inc., USA).

[0067] In addition, after preparing sample 3-9, a photo of the syrup after cooling it to 45°C is shown in FIG. Figure 1 As shown. Figure 1 As shown, in order to evaluate the dispersibility and solubility of the thickener in the syrup, the thickener was well dispersed in samples 3-9, and there was no agglomeration in the syrup. It was confirmed that the dispersion of the thickener was improved when oligofructose was contained. Tables 3 and 4 show the composition (unit: weight %) and viscosity of the raw materials.

[0068] [Table 3]

[0069]

[0070] [Table 4]

[0071]

[0072] As shown in the viscosity measurement results of Table 4, in the viscosity measurement results of Samples 3-6 and 3-7 and Samples 3-8 to 3-11, within a certain amount of usage range, as the usage amount of calcium lactate increases, the viscosity increases, indicating the effect of calcium ions on pectin cross-linking. In addition, when the pectin content in the syrup is the same, when the calcium lactate content increases to 0.01% by weight based on the total syrup composition, the thickening effect according to the calcium lactate content increases, but when calcium lactate is added in an amount higher than this range, the viscosity increase rate is not large compared to the added amount.

[0073] Comparative Example 1: Preparation of syrup

[0074] Syrup was prepared with the same raw materials and method as in Example 2, except that 0.66 wt % of pectin was uniformly mixed with fructo-oligosaccharide powder to prepare a mixed powder without using xanthan gum, and dissolved in psicose syrup to prepare syrup, and the viscosity was measured.

[0075] Comparative Example 2: Preparation of syrup

[0076] Syrup was prepared with the same raw materials and method as in Example 3, except that 0.66 wt % of xanthan gum, 0.1 wt % of calcium lactate, and 0.4 wt % of oligofructose powder were uniformly mixed to prepare a mixed powder without using pectin, and dissolved in psicose syrup to prepare syrup, and the viscosity was measured.

[0077] Comparative Example 3: Preparation of syrup

[0078] Syrup was prepared with the same raw materials and method as in Example 2, except that 0.08 wt % of pectin, 0.014 wt % of carrageenan, and 0.35 wt % of oligofructose powders were uniformly mixed to prepare a mixed powder without using xanthan gum, and dissolved in psicose syrup to prepare syrup, and the viscosity was measured.

[0079] [Table 5]

[0080]

[0081] As shown in Table 5 above, the syrup using only 0.066 wt% pectin (Comparative Example 1) and the syrup using a mixture of pectin and carrageenan (Comparative Example 3) could not obtain a syrup composition satisfying the predetermined viscosity condition. In the case of the syrup using xanthan gum alone (Comparative Example 2), the viscosity increased, but the sensory preference of the syrup decreased.

[0082] Experimental Example 2: Sensory Evaluation of Syrup

[0083] (1) Viscosity strength evaluation

[0084] Put 15 ml of the prepared syrup into the mouth, stimulate the oral epidermis evenly for 20 seconds, and then spit it out. After each sample is evaluated, rinse the mouth with water and evaluate the next sample after 10 minutes. The sensory elements are expressed on a 5-point boxscale. In order to confirm the impact on the sensory properties of the beverage, the temperature of all samples prepared for sensory evaluation is at room temperature. The sensory evaluators are composed of 12 panelists who have received taste and flavor evaluation training and are expressed on a 5-point boxscale.

[0085] The 5-point system of viscosity strength was set as very weak 1 point, weak 2 points, moderate 3 points, strong 4 points, and very strong 5 points. Table 6 below shows the evaluation results of the sensory evaluation of viscosity strength by 12 panelists and the average of their evaluation values.

[0086] (2) Viscosity preference evaluation

[0087] The same sensory evaluation panel and method as for viscosity intensity were used, and the 5-point scale for viscosity preference was set as very poor 1 point, poor 2 points, fair 3 points, good 4 points, and very good 5 points. Table 6 below shows the evaluation results of the sensory evaluation of viscosity preference by 12 panelists and the average of their evaluation values.

[0088] [Table 6]

[0089]

[0090] As shown in Table 6, the sensory evaluation of the strength of viscosity shows that the viscosity strength of xanthan gum used alone is strong. In the sensory evaluation of viscosity preference, when using a mixed thickener of pectin and xanthan gum, it is good, 3.83, but when using xanthan gum alone, its viscosity preference is as low as 2.33. Therefore, similarly to Comparative Example 2, when using xanthan gum alone, the viscosity characteristics different from syrup were confirmed, and the viscosity that is not suitable for syrup was demonstrated.

[0091] Example 5: Evaluation of storage stability of syrup

[0092] Samples 3-9 prepared in Example 3 and the comparative sample prepared in Comparative Example 1 were placed in a container, sealed, and stored at a temperature of 45° C., and the content of psicose contained in the mixed syrup was analyzed by HPLC at the starting point (week 0), week 1, and week 2 of the storage stability test.

[0093] The HPLC analysis conditions were as follows: using a carbohydrate analysis column (Bio-rad Aminex (trade name) HPX-87C) and water as a mobile phase at 80° C., and analyzing by high performance liquid chromatography (HPLC, Agilent).

[0094] The contents (wt %) of Psicose syrup in the samples of Samples 3-9 measured at the starting point of the storage stability test were 95.91 wt %, the content (wt %) of Psicose syrup in the sample of Comparative Example 1 was 97.64 wt %, based on 100 wt % of the syrup composition, and the analysis results of the reduction amounts (wt % difference of Psicose) measured in Week 1 and Week 2 are shown in Table 7 below.

[0095] [Table 7]

[0096]

[0097] As a result of analyzing the psicose content in the syrup using LC, when stored under severe conditions of 45° C., the psicose content in Samples 3-9 according to the present invention decreased little, while the psicose content in Comparative Example 1 using only pectin as a thickener decreased greatly, confirming that the storage stability was low. In addition, when calcium lactate is included in the samples according to the present invention, a desired viscosity range is achieved by increasing the cross-linking degree of pectin, and calcium lactate is used as a pH buffer in the syrup to slow down the pH drop and slow down the decomposition of psicose, and therefore it is more preferred.

Claims

1. A syrup composition comprising picose and a thickener, wherein the thickener comprises pectin and xanthan gum in an amount of 0.03 wt % to 0.099 wt % based on 100 wt % of the syrup composition. 2 . The syrup composition according to claim 1 , wherein the viscosity of the syrup composition measured at a temperature of 25° C. is 500 cp to 3,000 cp.

3. The syrup composition according to claim 1, wherein the weight ratio of xanthan gum to pectin (=xanthan gum / pectin) is 0.15 to 1.

5.

4. The syrup composition according to claim 1, wherein the syrup composition further comprises a calcium salt of an organic acid.

5. The syrup composition according to claim 5, wherein the calcium salt of the organic acid is at least one selected from the group consisting of calcium lactate, calcium citrate, calcium succinate, calcium gluconate and calcium carbonate. 6 . The syrup composition according to claim 4 , wherein the content of calcium lactate is 0.001 wt % to 3.0 wt % based on 100 wt % of the syrup composition.

7. The syrup composition according to claim 1, further comprising 50 to 2,000 parts by weight of at least one powder selected from sugar, fructooligosaccharide and isomaltooligosaccharide, based on 100 parts by weight of the thickener.

8. The syrup composition according to claim 1, wherein the thickener is included in an amount of 0.03 wt% to 0.064 wt% based on 100 wt% of the syrup composition. 9 . The syrup composition according to claim 1 , wherein the content of the psicose is 50 wt % to 80 wt % based on 100 wt % of the syrup composition.

10. The syrup composition of claim 1, wherein the psicose is in the form of syrup, crystalline powder or amorphous powder. 11 . The syrup composition of claim 1 , wherein the psicose is provided as a psicose syrup further comprising at least one selected from fructose, glucose, and oligosaccharides. 12 . The syrup composition of claim 1 , wherein the thickener is included in an amount of 0.03 to 0.099 parts by weight based on 100 parts by weight of the solid content of psicose.

13. The syrup composition of claim 1, wherein the syrup composition further comprises a high intensity sweetener.

14. The syrup composition of claim 1, wherein the syrup composition has a color of 100 IU to 500 IU.

15. The syrup composition according to claim 1, wherein the syrup composition further comprises at least one color adjuster selected from the group consisting of sugar cane extract, caramel syrup and synthetic color.

16. A method for preparing a syrup composition, the method comprising the steps of: raising the temperature of the psicose syrup as the raw material syrup to 40°C to 95°C, and Add and disperse the mixed powder of pectin and xanthan gum into the heated raw material syrup, The syrup composition comprises 0.05 wt % to 0.099 wt % of pectin and xanthan gum based on 100 wt % of the total syrup composition.

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