Coating composition comprising kestose

Abstract

The present invention relates to a composition for surface coating of food.

Description

Technology Field

[0001] The present invention relates to a coating composition comprising kestose. Background Technology

[0002] Sugar is the most widely used material for coating food surfaces, often mixed with a small amount of corn syrup. However, sugar is subject to significant criticism due to its association with various adult diseases, such as causing obesity and raising blood sugar levels through rapid absorption. Furthermore, foods coated with sugar exhibit a white, flaky surface due to rapid crystallization, which detracts from the visual appeal and appetite. Additionally, the excessively high surface hardness leads to frequent breakage from minor impacts, and the small size of the broken fragments results in product degradation during packaging and distribution. Therefore, there is a need for the development of technology that can reduce food breakage while simultaneously decreasing sugar content. The problem to be solved

[0003] One example of the present invention is intended to solve the aforementioned conventional problems by providing a composition for coating the surface of food using kestose, which provides a soft texture, enhances surface gloss, and prevents breakage.

[0004] A coating composition according to one example of the present invention can be used for surface coating of food, and can be used to enhance the gloss of food and prevent breakage of food. means of solving the problem

[0005] One example of the present invention relates to a composition for surface coating of food comprising kestose.

[0006] Another example of the present invention relates to a sugar solution-coated food product whose surface is coated with a composition according to one example of the present invention.

[0007] Another example of the present invention relates to a method for coating the surface of a food, comprising the step of coating the surface of the food with a composition according to one example of the present invention.

[0008] Another example of the present invention relates to a method for preventing breakage of food, comprising the step of coating the surface of food with a composition according to one example of the present invention.

[0010] The present invention will be described in more detail below.

[0011] One example of the present invention relates to a composition for surface coating of food comprising kestose.

[0012] The kestose usable in the present invention may be in liquid or powder form and may be included in the composition according to the present invention in various amounts.

[0013] The above kestose may be used as kestose alone or as a sugar composition containing it, and may be used in liquid or powder form, and the powder may be amorphous or crystalline. The kestose may be used by purchasing a commercially available product or by using one manufactured using specific raw materials.

[0014] In the sugar composition containing the above kestose, the kestose in liquid or powder form may be provided as a composition 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, such as fructooligosaccharide. Additionally, the kestose in crystalline form may be kestose crystals having a content of 90% or more, 95% or more, or 98% or more based on the total solid content.

[0015] The composition containing the above kestose may be a fructooligosaccharide (FOS). For example, it may contain a high content of 1-kestose (GF2) and may additionally contain one or more sugars selected from the group consisting of nystose (GF3) and 1-F-fructofuranosylnystose (GF4). FOS consists of a linear chain having 1 to 9 fructose residues connected to a sucrose molecule by a β2→1 linkage. For example, the kestose-containing fructooligosaccharide may have a high 1-kestose content and may have 1-kestose as the main component. For example, the composition containing the above kestose may contain 1-kestose in an amount of 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 based on the sugar solid content.

[0016] The kestose or composition containing kestose usable in the present invention is not particularly limited and can be prepared using sugar as a substrate by utilizing an enzyme having kestose conversion activity or a microorganism that produces said enzyme. The prepared kestose-containing product may be used as is, or a sugar composition with increased kestose content may be used by performing extraction and purification processes.

[0017] The enzyme having the above-mentioned kestose-converting activity is an enzyme having the activity of converting a substrate containing sugar into a fructooligosaccharide containing kestose, and may be an enzyme derived from one or more selected from the group consisting of, for example, Aspergillus niger strain, Pichia farinose strain, Yarrowia lipolytica, Millerozyma farinose, and Aspergillus oryzae strain.

[0018] Foods to which the composition according to one example of the present invention is applicable may include, without limitation, foods that are typically coated on the surface. The food may have a hardness of a certain level or higher that allows for surface coating, and may have a hardness of, 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).

[0019] The above food may be one or more selected from the group consisting of, for example, processed grain products, processed nuts, and fruit chips.

[0020] The above-mentioned processed grain food may be, for example, a food obtained by fermenting grains. More specifically, the above-mentioned processed grain food may be a food obtained by pressing and molding grains after fermentation. For example, the above-mentioned processed grain food may be a snack or a cereal.

[0021] The above snacks may be, for example, snacks, crackers, Korean confectionery, biscuits, wafers, cookies, or bars. The above cereals are foods made primarily from grains such as corn, wheat, and rice, and may be fortified with nutritional components such as vitamins and minerals, and include those manufactured by adding vegetables, fruits, nuts, etc. as needed.

[0022] The above-mentioned processed nut product refers to a processed product made by simply processing nuts such as peanuts and almonds, or by adding food or food additives thereto, and may be, for example, almonds, peanuts, etc.

[0023] The fruit chips mentioned above may be cranberry chips, blueberry chips, etc.

[0024] A composition according to one example of the present invention may be for preventing food from breaking. In this specification, “breaking” means that food subjected to physical impact is divided into two or more pieces. In the present embodiment, when the breakability of food coated on the surface with a composition according to one example of the present invention was measured, the breaking caused by impact was significantly reduced compared to food coated on the surface with sugar. Specifically, when the degree of breakage was observed by applying impact to food coated on the surface with a composition according to one example of the present invention, the number of samples broken by impact was significantly reduced, and the size of the broken fragments was also small.

[0025] For example, a food product whose surface is coated with a composition according to one example of the present invention may have a breakability 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 whose surface is coated with sugar. The breakability may be measured as the percentage (%) of broken samples after dropping a sample from a height of 3m onto a marble floor.

[0026] A composition according to one example of the present invention may be used to increase the gloss of food. In the present embodiment, an analysis of the color of food coated with a composition according to one example of the present invention showed that the gloss was higher compared to food coated with sugar. Specifically, when the surface of the food was coated with sugar, transparency was reduced due to the high crystallinity of the sugar, whereas when the surface of the food was coated with a composition according to one example of the present invention, it had a transparent and highly glossy appearance.

[0027] For example, a food product whose surface is coated with a composition according to one example of the present invention comprises: (1) an L value measured by an absorbance spectrophotometer that is 48 or less, 47 or less, 46 or less, or 45 or less (wherein 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 absorbance spectrophotometer that is 9.5 or more, 10 or more, 10.5 or more, 11 or more, or 11.1 or more (wherein the upper limit may be 20 or less, 19 or less, 18 or less, 17 or less, 16 or less, 15 or less, 14 or less, 13 or less, 12 or less, or 11.5 or less), or (3) a b value measured by an absorbance spectrophotometer that is 13.5 or more, 14 or more, 15 or more, It may be 16 or more, 17 or more, greater than 17.01, or 17.5 or more (wherein 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).

[0028] A composition according to one example of the present invention may be used to prevent overcoating of food. In the present embodiment, even though coating was performed under the same conditions, an analysis of the coating weight of a food surface coated with a composition according to one example of the present invention showed that the coating weight was lower compared to a food surface coated with sugar, thus preventing overcoating of the food and making it possible to manufacture a light and non-dull food.

[0029] A composition according to one example of the present invention may be used to improve the surface roughness of food. In the present embodiment, even though coating was performed under the same conditions, when the surface of a food coated with the composition according to one example of the present invention was observed, the surface was smooth and exhibited excellent coating properties compared to a food coated with sugar; thus, it is possible to improve the surface roughness of food and manufacture food with an excellent appearance.

[0030] A food product whose surface is coated with a composition according to an example of the present invention may have increased hardness due to the coating, but may have a hardness increase rate lower than that of sugar coating. For example, a food product whose surface is coated with a composition according to an example of the present invention may have a hardness increase rate (%) greater than 0%, 3% or more, 5% or more, or 8% or more compared to a food product whose surface is not coated, and the upper limit of the hardness increase rate 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. As an example, a food product whose surface is coated with a composition according to an example of the present invention may have a hardness increase rate (%) of 3 to 50% compared to a food product whose surface is not coated. The above hardness increase rate (%) may be calculated as (hardness value of sample after coating - hardness value of sample before coating) / (hardness value of sample before coating) X 100 (%).

[0031] For example, a food product whose surface is coated with a composition according to one example of the present invention has a weight of 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), and 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), 400 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), 600 to 900 (g), 700 to 1,It may have a hardness of 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). there is.,

[0032] A composition according to one example of the present invention 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, or 15 to 25 parts by weight, based on 100 parts by weight of the food.

[0033] The moisture content of a food product whose surface is coated with a composition according to one example of the present invention may be 0.5 to 5 weight%, 0.5 to 4 weight%, 0.5 to 3 weight%, 0.5 to 2.5 weight%, 1 to 5 weight%, 1 to 4 weight%, 1 to 3 weight%, 1 to 2.5 weight%, 1.5 to 5 weight%, 1.5 to 4 weight%, 1.5 to 3 weight%, 1.5 to 2.5 weight%, 2 to 5 weight%, 2 to 4 weight%, 2 to 3 weight%, or 2 to 2.5 weight%.

[0034] Another example of the present invention relates to a method for coating the surface of food, comprising the step of coating the surface of food with a composition according to one example of the present invention. The composition and the food are as described above.

[0035] Another example of the present invention relates to a method for preventing breakage of food, comprising the step of coating the surface of food with a composition according to one example of the present invention. The composition, the food, and the breakage are as described above. Effects of the invention

[0036] A composition according to one example of the present invention can coat the surface of food to prevent breakage, provide a smooth and glossy appearance, prevent overcoating, and provide a soft texture. Brief explanation of the drawing

[0037] Figure 1 is a drawing showing the appearance of cereal coated with a coating composition according to an example of the present invention. Specific details for implementing the invention

[0038] The present invention will be explained in more detail below through the following examples. However, these examples are merely illustrative of the invention, and the scope of the invention is not limited by these examples.

[0040] Example 1: Surface coating using a coating composition

[0041] Sugar and 85 wt% pure kestose (Samyang Corporation) were mixed according to the weight ratios in Table 1 below, and water was added to prepare a sugar solution of 82 Brix. As an example of food for surface coating, cereal with a hardness of 790 g was prepared, and its weight before coating was measured. The surface of the cereal was coated by spraying the coating solution at a ratio of 70 wt% cereal and 30 wt% coating composition. After coating the cereal surface, 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.

[0042] Ingredient Name Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Sugar (weight%) 100 70 50 30 0 Kestos (weight%) 0 30 50 70 100

[0043] Example 2: Hardness Analysis

[0044] In Example 1, the hardness of each coated product was measured using a Texture Analyzer (TA-XT plus), and the highest peak values ​​are shown in Table 2. The hardness measurement conditions were as follows:

[0045] - probe: P / 36R

[0046] - Probe descent speed to sample (pre-test speed): 1 mm / sec

[0047] - Speed ​​at which the probe penetrates the sample after contacting the sample surface (test speed): 2 mm / sec

[0048] - Speed ​​at which the probe returns to its original position after penetrating the sample (post-test speed): 10 mm / sec

[0049] - Probe target mode: distance

[0050] - Distance the probe detects the sample surface and penetrates the sample: 8mm

[0051] - Condition for the probe to recognize a sample (trigger type): force

[0052] - Minimum trigger force for the probe to detect the presence of a sample: 5g

[0053] sample Hardness (g) Uncoated samples 790 Comparative Example 1 1620 Example 1 1460 Example 2 1253 Example 3 986 Example 4 869

[0054] As shown in Table 2, when coated with a coating composition containing kestose, the hardness decreases as the kestose content increases, and a soft chewing texture can be provided when eaten.

[0056] Example 3. Coating Weight Analysis

[0057] The difference between the weight of the coated cereal measured in Example 1 and the weight of the cereal before coating was calculated, and the coated weight was listed in Table 3.

[0058] Sample Coating weight (%) Comparative Example 1 24.550 % Example 1 18.090 % Example 2 20.200 % Example 3 21.090 % Example 4 21.550 %

[0059] As shown in Table 3, in the case of kestose coating, the ratio of the coating weight of the food to the sugar was lowered, making it possible to manufacture lighter food and non-dull food. In the case of Comparative Example 1, when coated with 100% sugar, the surface of the food became rough and uneven due to the crystallization of sugar, whereas in the case of the coating containing kestose, the surface was smooth and glossy.

[0061] Example 4. Colorimetry Analysis

[0062] The L, a, and b values ​​of each coated cereal prepared in Example 1 were measured using an absorbance spectrophotometer and are shown in Table 4. In addition, the appearance of each cereal shown in Figure 1 was observed visually.

[0063] Ingredient Name L a (Redness) b (yellowness) Comparative Example 1 48.16 9.18 13.49 Example 1 41.81 11.05 16.87 Example 2 42.55 10.93 17.01 Example 3 43.08 11.03 17.9 Example 4 44.68 11.4 17.86

[0064] As shown in Table 4 and Figure 1, the sample of Comparative Example 1 showed a high L value because it had a lot of non-transparent white color due to crystallization, and the samples of Examples 1 to 4 containing kestose showed higher a and b values ​​because they had higher glossiness compared to Comparative Example 1.

[0066] Example 5. Brittleness Analysis

[0067] One hundred of each coated sample prepared in Example 1 were prepared, dropped from a height of 3 m onto a marble floor, and the number of broken samples was counted to measure the breakage ratio. The experiment was repeated three times, and the average value of the breakage ratio is shown in Table 5. In addition, the weight of the broken fragments by size was measured and is shown in Table 6.

[0068] Sample Breakage rate (%) Comparative Example 1 32 Example 1 26 Example 2 23 Example 3 20 Example 4 21

[0069] Sample 5mm or less 5~10mm 10~15mm 15~20mm Total Comparative Example 1 14.75% 22.23% 30.12% 32.90% 100% Example 1 8.50% 12.50% 32.07% 46.73% 100% Example 2 5.50% 7.80% 34.10% 52.60% 100.00% Example 3 2.30% 7.70% 41.55% 48.45% 100.00% Example 4 0.00% 2.70% 35.45% 61.85% 100.00%

[0070] As shown in Tables 5 and 6, the sample of Comparative Example 1, which had its surface coated with sugar, exhibited 32% breakage, and the size of the broken fragments was small. Consequently, there was a problem where product quality was degraded due to frequent breakage when producing products using a vertical packaging machine that drops vertically. In contrast, the samples of Examples 1 to 4, which included kestose in the coating, showed significantly improved breakability as the kestose content increased. Furthermore, the sample of Example 4, coated with 100% kestose, had no fragments smaller than 5mm, confirming that even if breakage occurred, only minor damage would occur. Therefore, the surface coating composition according to one example of the present invention can significantly improve damage to food.

Claims

Claim 1 A composition for transparent coating and anti-breakage of a food surface comprising kestose, wherein the food 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, and has a transparent coating and anti-breakage composition for transparent coating of the food surface. Claim 2 In claim 1, the composition has one or more of the following features: (1) a composition for increasing the gloss of food, (2) a composition for preventing overcoating of food, and (3) a composition for improving the surface roughness of food. Claim 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. Claim 4 A composition according to claim 1, wherein the food is one or more selected from the group consisting of processed cereal foods, processed nut products, and fruit chips. Claim 5 In paragraph 4, the above-mentioned processed cereal food is a composition obtained by fermenting cereals. Claim 6 In paragraph 4, the above-mentioned processed grain food is a composition obtained by fermenting and pressing grains. Claim 7 A composition according to paragraph 4, wherein the processed grain food is a snack or cereal. Claim 8 In claim 7, the composition wherein the snacks are one or more selected from the group consisting of confectionery, crackers, Korean traditional sweets, biscuits, wafers, cookies, and bars. Claim 9 A composition according to claim 1, wherein the food has a hardness of 100 to 3,000 (g). Claim 10 A sugar solution coated food having a surface coated with a composition according to any one of claims 1 to 9. Claim 11 In item 10, the above food is a food having a hardness increased by 3 to 100% compared to a food with an uncoated surface. Claim 12 In item 10, the food has a moisture content of 0.5 to 5 weight%. Claim 13 delete Claim 14 In Clause 10, the above food is a food having a breakability of 90% or less compared to a food whose surface is coated with sugar. Claim 15 In paragraph 10, the above food is one or more selected from the group consisting of processed cereal foods, processed nut products, and fruit chips. Claim 16 In paragraph 15, the above-mentioned processed grain food is a food that is a snack or cereal. Claim 17 In paragraph 16, the above snacks are foods selected from the group consisting of confectionery, crackers, Korean sweets, biscuits, wafers, cookies, and bars, comprising one or more types. Claim 18 A method for coating the surface of a food, comprising the step of coating the surface of the food with a composition according to any one of claims 1 to 9. Claim 19 A method for preventing breakage of food, comprising the step of coating the surface of food with a composition according to any one of claims 1 to 9.

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