Coating composition containing kestose

Abstract

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

Description

[Technical Field]

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

[0002] Sugar is the most commonly used material for coating the surface of food, often mixed with a small amount of starch syrup. However, sugar has been criticized for its association with various adult diseases, such as inducing obesity and raising blood sugar due to its rapid absorption in the body. Foods coated with sugar have problems such as the surface turning white due to the rapid crystallization of the sugar, reducing the appearance and texture, and the surface being too hard, which often cracks even with a small impact, and the small size of the broken pieces can lead to damage to the product during packaging and distribution. Therefore, there is a need for technology that can reduce the sugar content and reduce the tendency of foods to crack. Summary of the Invention [Problem to be solved by the invention]

[0003] One example of the present application is intended to solve the conventional problems mentioned above, and aims to provide a food surface coating composition that uses kestose to coat the surface of food, thereby providing a soft texture, increasing surface gloss, and preventing cracking.

[0004] The coating composition according to one example of the present application can be used to coat the surface of food products, and can be used to increase the gloss of food products and prevent food products from cracking. [Means for solving the problem]

[0005] One example of the present application relates to a composition for coating the surface of food, which comprises kestose.

[0006] Another example of the present application relates to a sugar solution coated food, the surface of which is coated with a composition according to an example of the present application.

[0007] Yet another example of the present application relates to a method of coating a surface of a food product, comprising the step of coating the surface of the food product with a composition according to an example of the present application.

[0008] Yet another example of the present application relates to a method for preventing cracking of food products, comprising coating the surface of the food product with a composition according to an example of the present application. [Effects of the Invention]

[0009] The composition according to one example of the present application can coat the surface of food to prevent cracking of the food, provide a smooth and glossy surface appearance, prevent over-coating, and provide a soft texture. [Brief explanation of the drawings]

[0010] [Figure 1] 1 is a diagram showing the appearance of cereal coated with a coating composition according to an example of the present application. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present application will now be described in more detail. One example of the present application relates to a composition for coating the surface of food, which comprises kestose. The kestose that can be used in the present application can be in any form, such as liquid or powder, and can be contained in the composition according to the present application in various amounts.

[0012] The kestose may be used alone or in a sugar composition containing the kestose, and may be used in the form of a liquid or powder, and the powder may be amorphous or crystalline. The kestose may be purchased as a commercially available product or may be prepared using predetermined raw materials.

[0013] In the sugar composition containing kestose, the liquid or powdered kestose may be provided as a composition, such as a fructooligosaccharide, having a 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 the total solid content of sugars. Also, the crystalline kestose may be kestose crystals having a content of 90% or more, 95% or more, or 98% or more based on the total solid content.

[0014] The kestose-containing composition may be a fructooligosaccharide (FOS). For example, it may contain a high content of 1-kestose (GF2) and may additionally contain one or more saccharides selected from the group consisting of nystose (GF3) and 1-F-fructofuranosyl nystose (GF4). FOS consists of a linear chain having 1 to 9 fructose residues linked to sucrose molecules by β2→1 bonds. For example, the kestose-containing fructooligosaccharide may have a high 1-kestose content, or 1-kestose may be the main component. For example, the kestose-containing composition may contain 50% by weight or more, 60% by weight or more, 70% by weight or more, 80% by weight or more, 90% by weight or more, or 95% by weight or more of 1-kestose, based on the solid sugar content.

[0015] The kestose or kestose-containing composition that can be used in the present application is not particularly limited, and can generally be produced using an enzyme having kestose conversion activity or a microorganism that produces the enzyme, using sugar as a substrate. The kestose-containing product thus produced can be used as is, or can be used as a sugar composition in which the kestose content has been increased by performing extraction and purification processes.

[0016] The enzyme having kestose conversion activity is an enzyme having the activity of converting a substrate containing sugar into a fructooligosaccharide containing kestose, and may be, for example, an enzyme derived from one or more strains selected from the group consisting of Aspergillus niger strains, Pichia farinosa strains, Yarrowia lipolytica, Millerozyma farinosa strains, and Aspergillus oryzae strains.

[0017] Foods to which the composition according to an example of the present application can be applied include, without limitation, foods that typically require surface coating. The food may have a hardness of at least a certain level that allows for surface coating, for example, 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).

[0018] The food product may be, for example, one or more selected from the group consisting of processed grain foods, processed nuts, and fruit chips.

[0019] The processed grain food may be, for example, a food obtained by fermenting grains. More specifically, the processed grain food may be a food obtained by fermenting grains and then compressing and molding them. For example, the processed grain food may be a snack or cereal.

[0020] The snacks may be, for example, sweets, crackers, biscuits, cookies, bars, etc. The cereals are foods made primarily from grains such as corn, wheat, rice, etc., and may be enriched with nutrients such as vitamins and minerals, and may also contain vegetables, fruits, nuts, etc., as needed.

[0021] The processed nuts refer to processed nuts such as peanuts and almonds that are simply processed or processed with food or food additives, and may be, for example, almonds, peanuts, etc.

[0022] The fruit chips may be cranberry chips, blueberry chips, and the like.

[0023] A composition according to an example of the present application may be used to prevent food from cracking. As used herein, "crack" refers to a food being broken into two or more pieces upon physical impact. In the examples of the present application, the cracking tendency of food coated with a composition according to an example of the present application was measured, and it was found that the cracking due to impact was significantly reduced compared to food coated with sugar. Specifically, when food coated with a composition according to an example of the present application was subjected to impact and the degree of cracking was observed, the number of samples that cracked due to impact was significantly reduced, and the size of the broken pieces was also smaller.

[0024] For example, a food product coated with a composition according to one example of the present application may have a cracking tendency of 90% or less, 85% or less, 82% or less, 80% or less, 75% or less, 70% or less, or 66% or less compared to a food product coated with sugar. The cracking tendency can be measured by dropping a sample from a height of 3 m onto a marble floor and then counting the percentage of the sample that cracks.

[0025] The composition according to an example of the present application can be used to increase the gloss of food. In the examples of the present application, analysis of the color of food coated with the composition according to an example of the present application showed that the food had a higher gloss than food coated with sugar. Specifically, when the surface of a food is coated with sugar, the transparency is reduced due to the high crystallinity of the sugar, but when the surface of a food is coated with the composition according to an example of the present application, the food has a transparent and glossy appearance.

[0026] For example, a food product whose surface is coated with a composition according to one example of the present application has (1) an L value measured by an absorptiometer of 48 or less, 47 or less, 46 or less, or 45 or less (wherein the lower limit can 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 absorptiometer of 9.5 or more, 10 or more, 10.5 or more, 11 or more, or 11.1 or more (wherein the upper limit can be 20 or less, (3) the b value measured by an absorptiometer may be 13.5 or more, 14 or more, 15 or more, 16 or more, 15 or more, 14 or less, 13 or less, 12 or less, or 11.5 or less), or (4) the b value measured by an absorptiometer may be 13.5 or more, 14 or more, 15 or more, 16 or more, 17 or more, more 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).

[0027] The composition according to an example of the present application can be used to prevent over-coating of food. In the examples of the present application, the coating weight of food coated with the composition according to an example of the present application was analyzed, even though the coating was performed under the same conditions. As a result, the coating weight was lower than that of food coated with sugar. Therefore, over-coating of food can be prevented, and light, non-cloudy food can be produced.

[0028] The composition according to one example of the present application can be used to improve the surface roughness of food. In the examples of the present application, even though the coating was performed under the same conditions, the surface of the food coated with the composition according to one example of the present application was observed to have a smoother surface and better coating properties than the food coated with sugar. Therefore, the surface roughness of the food can be improved, and food with excellent appearance can be produced.

[0029] Foods coated with a composition according to an example of the present application may have an increased hardness due to the coating, but the increase in hardness may be lower than that due to sugar coating. For example, foods coated with a composition according to an example of the present application may have an increase in hardness (%) greater than 0%, 3% or more, 5% or more, or 8% or more compared to uncoated foods. The upper limit of the increase in hardness may be 100% or less, 90% or less, 80% or less, 70% or less, 60% or less, 50% or less, 40% or less, 30% or less, 20% or less, 15% or less, or 10% or less. For example, foods coated with a composition according to an example of the present application may have an increase in hardness (%) of 3 to 50% compared to uncoated foods. The increase in hardness (%) may be calculated by (hardness value of sample after coating - hardness value of sample before coating) / (hardness value of sample before coating) × 100 (%).

[0030] For example, foods whose surfaces are coated with a composition according to an example of the present application may be prepared in the following weight ranges: 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). , 200~950(g), 200~900(g), 300~1,600(g), 300~1,500(g), 300~1,400( g), 300~1,300(g), 300~1,200(g), 300~1,100(g), 300~1,000(g), 300~9 50(g), 300~900(g), 400~1,600(g), 400~1,500(g), 400~1,400(g), 400~ 1,300(g), 400~1,200(g), 400~1,100(g), 400~1,000(g), 400~950(g), 4 00~900(g), 500~1,600(g), 500~1,500(g), 500~1,400(g), 500~1,300( g), 500~1,200(g), 500~1,100(g), 500~1,000(g), 500~950(g), 500~900 (g), 600~1,600(g), 600~1,500(g), 600~1,400(g), 600~1,300(g), 600~ 1,200(g), 600~1,100(g), 600~1,000(g), 600~950(g), 600~900(g), 700 It can have a hardness of 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).

[0031] The composition according to one example of the present application may 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, based on 100 parts by weight of the food.

[0032] The moisture content of a food product whose surface is coated with a composition according to one example of the present application may be 0.5 to 5 wt%, 0.5 to 4 wt%, 0.5 to 3 wt%, 0.5 to 2.5 wt%, 1 to 5 wt%, 1 to 4 wt%, 1 to 3 wt%, 1 to 2.5 wt%, 1.5 to 5 wt%, 1.5 to 4 wt%, 1.5 to 3 wt%, 1.5 to 2.5 wt%, 2 to 5 wt%, 2 to 4 wt%, 2 to 3 wt%, or 2 to 2.5 wt%.

[0033] Another example of the present application relates to a method for coating the surface of a food product, comprising the step of coating the surface of the food product with a composition according to one example of the present application, wherein the composition and the food product are as described above.

[0034] Another example of the present application relates to a method for preventing cracking of food, comprising the step of coating the surface of the food with a composition according to an example of the present application, wherein the composition, the food, and the cracking are as described above. [Example]

[0035] The present application will be described in more detail below with reference to the following examples, but these examples are for illustrative purposes only and do not limit the scope of the present application.

[0036] Example 1: Surface coating using the coating composition Sugar and 85 wt% pure kestose (manufactured by Samyang Co., Ltd.) were mixed according to the weight ratios in Table 1 below, and water was added to produce a sugar solution with a Brix of 82. Cereal with a hardness of 790 g was prepared as an example of a food product to be coated. The weight before coating was measured, and the surface of the cereal was coated by spraying a coating liquid at a ratio of 70 wt% cereal and 30 wt% coating composition. After coating the surface of the cereal, it was dried in a 100°C dryer for 15 minutes. The final moisture content of the coated cereal was 2.5 wt%. After cooling at room temperature, the weight of the coated cereal was measured. The appearance of the coated cereal is shown in Figure 1.

[0037] [Table 1]

[0038] Example 2: Hardness analysis The hardness of each coated product in Example 1 was measured using a texture analyzer (TA-XT plus), and the maximum peak value is shown in Table 2. The hardness measurement conditions were as follows. -Probe: P / 36R -Probe descending speed to sample (pre-test speed): 1mm / sec - Test speed: 2mm / sec - Post-test speed: 10mm / sec -Probe target mode: distance -Distance from when the probe recognizes the sample surface to when it penetrates the sample: 8mm -Trigger type: Force -Minimum force required for the probe to recognize the presence of a sample (trigger force): 5g

[0039] [Table 2]

[0040] As shown in Table 2, when coated with a coating composition containing kestose, the hardness decreases as the kestose content increases, providing a soft, chewable texture in the mouth when eaten.

[0041] Example 3. Coating Weight Analysis The coating weight was calculated by subtracting the weight of the cereal before coating from the weight of the coated cereal measured in Example 1, and is reported in Table 3.

[0042] [Table 3]

[0043] As shown in Table 3, when kestose is coated, the coating weight ratio of the food is lower than when sugar is used, making it possible to produce lighter foods that are not cloudy. When coating with 100% sugar in Comparative Example 1, the problem of the food surface becoming rough and uneven due to sugar crystallization occurred, but when the coating contained kestose, the surface was smooth and shiny.

[0044] Example 4. Chromaticity analysis The L, a, and b values ​​of each coated cereal prepared in Example 1 were measured using an absorptiometer and are shown in Table 4. The appearance of each cereal shown in Figure 1 was also observed with the naked eye.

[0045] [Table 4]

[0046] As shown in Table 4 and Figure 1, the sample of Comparative Example 1 exhibited a high L value due to the presence of a large amount of opaque white color caused by crystallization, while the samples of Examples 1 to 4 containing kestose had higher gloss than Comparative Example 1 and exhibited high a and b values.

[0047] Example 5. Analysis of cracking tendency 100 pieces of each coated sample prepared in Example 1 were prepared and dropped onto a marble floor from a height of 3 m. The number of broken pieces was counted and the breakage rate was measured. The experiment was repeated three times, and the average breakage rate is shown in Table 5. The weight of the broken pieces by size was also measured and is shown in Table 6.

[0048] [Table 5]

[0049] [Table 6]

[0050] As shown in Tables 5 and 6, the sample of Comparative Example 1, which was surface-coated with sugar, experienced 32% cracking, and the size of the broken pieces was small. Therefore, when products were produced using a vertical packaging machine, cracking occurred frequently, resulting in poor product quality. In contrast, the samples of Examples 1 to 4, which contained kestose in the coating, showed significantly improved cracking resistance as the kestose content increased. The sample of Example 4, which was coated with 100% kestose, did not experience any fragments smaller than 5 mm, and even if cracking did occur, only minor damage occurred. Therefore, a surface coating composition according to one example of the present application can significantly reduce food damage.

Claims

1. A composition for coating the surface of food, comprising kestose.

2. The composition according to claim 1, wherein the composition has one or more of the following characteristics (1) to (4): (1) A composition for increasing the gloss of food products; (2) Compositions for preventing food cracking, (3) a composition for preventing over-coating of food products, and (4) A composition for improving the surface roughness of food.

3. The composition according to claim 1, wherein the composition is coated on the surface of the food in an amount of 5 to 50 parts by weight based on 100 parts by weight of the food.

4. 2. The composition according to claim 1, wherein the food is at least one selected from the group consisting of processed grain foods, processed nuts, and fruit chips.

5. The composition according to claim 4, wherein the processed grain food is obtained by fermenting grains.

6. The composition according to claim 4, wherein the processed grain food is obtained by fermenting and compressing grains.

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

8. The composition according to claim 7, wherein the snacks are at least one selected from the group consisting of confectionery, crackers, Korean snacks, biscuits, wafers, cookies, and bars.

9. The composition of claim 1, wherein the food product has a hardness of 100 to 3,000 (g).

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

11. The food product according to claim 10, wherein the food product has a hardness increased by 3 to 100% compared to a food product whose surface is not coated.

12. The food product according to claim 10, wherein the moisture content of the food product is 0.5 to 5% by weight.

13. 11. The food product of claim 10, wherein the food product has an L value of 48 or less, an a value of 9.5 or more, or a b value of 13.5 or more.

14. The food product according to claim 10, wherein the food product has a cracking tendency of 90% or less compared to a food product whose surface is coated with sugar.

15. The food product according to claim 10, wherein the food product is at least one selected from the group consisting of processed grain foods, processed nuts, and fruit chips.

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

17. The food product of claim 16, wherein the snacks are at least one selected from the group consisting of confectionery, crackers, Korean snacks, biscuits, wafers, cookies, and bars.

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

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

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