Saccharide syrup composition with improved property and functionality

Abstract

The present invention relates to an allulose syrup and a method for producing same and, more specifically, to: a saccharide syrup composition comprising pectin, xanthan gum, and indigestible maltodextrin and having functionality and an appropriate range of viscosity; a method for producing same; and a food using the saccharide syrup composition.

Description

Sugar syrup composition with improved properties and functionality

[0001] The present invention relates to a sugar syrup composition satisfying specific properties and a method for producing the same, and more particularly to a sugar syrup composition comprising indigestible maltodextrin and a method for producing the same, and more particularly to a sugar syrup composition comprising pectin, xanthan gum, indigestible maltodextrin, and allulose and having an appropriate viscosity range and a method for producing the same.

[0002] As one of the solutions to address global issues such as adult diseases and obesity, various policies are being implemented in many countries, including Korea, to reduce sugar intake among their citizens. As used herein, the term "sugar reduction" refers to a reduction in 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 other adult diseases when consumed excessively, unless otherwise specified. The term "sugar" here excludes rare sugars such as allulose.

[0003] Specifically, excessive sugar consumption has been identified as a major cause of various lifestyle diseases, including cavities, obesity, and diabetes. Therefore, the need to develop alternative sweeteners is growing worldwide. Recently, various sweeteners have been developed.

[0004] Allulose, an epimer of fructose at carbon 3, has a sweetness equivalent to 70% of that of sugar and is a functional sugar that helps regulate blood sugar, prevents tooth decay, and inhibits fat synthesis in the liver. While sugar alcohols, widely used as sugar substitutes, can cause side effects such as diarrhea when consumed in excessive amounts, allulose has relatively few known side effects. Consequently, interest in allulose as a sweetener is growing.

[0005] Although allulose is attracting attention as a material for reducing sugar content, its low viscosity makes it difficult to satisfy consumer demands for existing syrup products, especially for ease of use. Therefore, allulose products with various physical properties are being developed. While thickeners are used to control the viscosity of allulose, using a large amount of thickener makes dispersion difficult, resulting in powder clumping, making it difficult to achieve a sufficient thickening effect and causing problems such as off-flavors. Therefore, it is desired to provide a sugar syrup composition that achieves the desired viscosity while containing a low thickener content.

[0006] In addition, the demand for sugar syrup with various functionalities has been increasing recently for health reasons and other reasons, and therefore, there is a need to provide sugar syrup with various functionalities.

[0007] One example of the present invention provides a sugar syrup composition comprising indigestible maltodextrin, allulose, pectin, xanthan gum, and an organic acid salt.

[0008] Another example of the present invention is to provide a method for controlling the physical properties and viscosity of the sugar syrup composition and improving the dispersibility of the powder by using indigestible maltodextrin.

[0009] A further embodiment of the present invention provides a sugar syrup composition having browning stability, comprising indigestible maltodextrin, allulose, pectin, xanthan gum, and an organic acid salt.

[0010] A further embodiment of the present invention provides a sugar syrup composition having improved functionality comprising indigestible maltodextrin and allulose.

[0011] A further example of the present invention provides a prebiotic composition comprising indigestible maltodextrin, allulose, pectin, xanthan gum, and organic acid salt, or a synbiotic composition comprising probiotics beneficial to the human body.

[0012] Another example of the present invention relates to a food, food additive, beverage or beverage additive comprising the syrup composition.

[0013] One example of the present invention relates to a sugar syrup composition having a specific viscosity range, and more particularly, to a sugar syrup composition comprising raw sugar syrup, indigestible maltodextrin, pectin, and xanthan gum.

[0014] One example of the present invention is to provide a sugar syrup composition having appropriate physical properties and viscosity and improved powder dispersibility.

[0015] One embodiment of the present invention provides a sugar syrup composition with improved browning stability. As used herein, "browning stability" refers to color stability in which the color temperature from the start of storage exhibits minimal change over a given period of time at a specific storage temperature, and the color change is minimized. Therefore, the sugar syrup composition according to the present invention can achieve both reduced sugar content and color stability, and its higher color stability compared to conventional sugar syrups can delay or reduce browning. Specifically, it relates to a sugar syrup composition having a difference between the absorbance measured at a wavelength of 420 nm when stored at 45°C in a sealed state for 28 days and the absorbance on the start date of storage of 0.45 or less, 0.40 or less, 0.35 or less, 0.30 or less, 0.25 or less, or 0.20 or less, or having a difference in the absorbance measured at a wavelength of 420 nm when stored at 45°C for 35 days of 0.60 or less, 0.55 or less, 0.50 or less, 0.45 or less, 0.40 or less, 0.35 or less, 0.30 or less, 0.25 or less, or 0.20 or less.

[0016] The syrup composition according to the present invention can also be used as a prebiotic, and the indigestible maltodextrin is a water-soluble dietary fiber that can be used as a prebiotic. Prebiotics are indigestible ingredients derived from food that help the growth of probiotics, and help improve the host intestinal environment by restricting harmful intestinal bacteria or selectively promoting the growth of beneficial bacteria.

[0017] One example of the present invention relates to a sugar syrup composition having various functionalities, for example, a sugar syrup composition having functionalities such as increased satiety, increased hunger, weight loss, decreased blood sugar increase, improved, promoted or enhanced bowel movements, and reduced insulin resistance, by including dietary fiber containing a high proportion of indigestible maltodextrin. In addition, since the sugar syrup composition includes allulose as a main component, it may have a reduced sugar content.

[0018] The viscosity of the syrup composition according to the present invention can be adjusted to an appropriate range in consideration of the method of use and convenience, and preferably, the viscosity measured at a temperature of 25℃ is 800 to 5500 mPaㆍs, 800 to 5000 mPaㆍs, 800 to 4900 mPaㆍs, 800 to 4800 mPaㆍs, 800 to 4750 mPaㆍs, 800 to 4500 mPaㆍs, 800 to 4000 mPaㆍs, 800 to 3500 mPaㆍs, 800 to 3000 mPaㆍs, 800 to 2500 mPaㆍs, 800 to 2000 mPaㆍs, 800 to 1900 mPaㆍs, 800 to 1800 mPaㆍs, 800 to 1750 mPaㆍs, 750 to 5500 mPaㆍs, 750 to 5000 mPaㆍs, 750 to 4900 mPaㆍs, 750 to 4800 mPaㆍs, 750 to 4750 mPaㆍs, 750 to 4500 mPaㆍs, 750 to 4000 mPaㆍs, 750 to 3500 mPaㆍs, 750 to 3000 mPaㆍs, 750 to 2500 mPaㆍs, 750 to 2000 mPaㆍs, 750 to 1900 mPaㆍs, 750 to 1800 mPaㆍs, 750 to 1750 mPaㆍs, 1000 to 5500 mPaㆍs, 1000 to 5000 mPaㆍs, 1000 to 4900 mPaㆍs, 1000 to 4800 mPaㆍs, 1000 to 4750 mPaㆍs, 1000 to 4500 mPaㆍs, 1000 to 4000 mPaㆍs, 1000 to 3500 mPaㆍs, 1000 to 3000 mPaㆍs, 1000 to 2500 mPaㆍs, 1000 to 2000 mPaㆍs, 1000 to 1900 mPaㆍs, 1000 to 1800 mPaㆍs, or 1000 to 1750 mPaㆍs.

[0019] In one example of the present invention, the syrup composition may have a color of 100 to 1000 IU.

[0020] The above-described sugar syrup composition may contain 50 to 98 wt% of allulose and 1 to 20 wt% of indigestible maltodextrin based on 100 wt% of solid content. The solid content of the indigestible maltodextrin may be contained in an amount of 1 to 20 wt% based on 100 wt% of solid content of the entire sugar syrup composition. The sugar syrup composition according to the present invention can achieve a sufficient viscosity range even with a small amount of a thickener, and preferably, the thickener may be contained in an amount of 0.200 to 0.330 wt% based on 100 wt% of the sugar syrup composition.

[0021] The above-mentioned organic acid calcium may be included in an amount of 0.001 to 3.0 wt% based on 100 wt% of the total sugar syrup composition. The above-mentioned sugar syrup composition may additionally include one or more sweeteners selected from the group consisting of sucralose, rebaudioside, and stevia to control sweetness, and may be included in an amount of, for example, 0.00001 to 5.0 wt% based on 100 wt% of the sugar syrup composition.

[0022]

[0023] The sugar syrup composition according to the present invention contains indigestible maltodextrin, thereby achieving an appropriate viscosity of sugar syrup and providing low calories and various functionalities.

[0024] According to one example of the present invention, the content of indigestible maltodextrin may be included in an amount of 1 to 20 wt%, 1 to 12 wt%, for example, 1 to 7 wt%, based on 100 wt% of the total solid content of the syrup.

[0025] According to one embodiment of the present invention, indigestion-resistant maltodextrin can improve the low dispersion and solubility of pectin and xanthan gum. The higher the temperature of the raw sugar syrup, the higher the solubility and dispersibility tend to be. However, when the sugar syrup is heated, undesirable changes such as decomposition and color change due to heating may occur. Therefore, in one embodiment of the present invention, by using indigestion-resistant maltodextrin, there is an advantage in that undesirable changes in the sugar syrup due to heating can be prevented or reduced. The indigestion-resistant maltodextrin is preferably added in powder form.

[0026] The term “digestible maltodextrin” according to the present invention may be used interchangeably with indigestible maltodextrin, digestion-resistant maltodextrin, resistant maltodextrin, or NMD, and refers to maltodextrin that is not decomposed by human digestive enzymes or is decomposed very slowly. In addition, the indigestible maltodextrin may refer to an enzymatic hydrolyzate of roasted dextrin including indigestible maltodextrin or a hydrolyzate of starch. In the present specification, the indigestible maltodextrin may be purchased and used as a commercially available product or may be manufactured and used directly.

[0027] Indigestible maltodextrin is a water-soluble dietary fiber obtained by hydrolyzing starch. It has been reported to have the effects of suppressing postprandial blood sugar rise, improving blood triglyceride levels, increasing satiety, increasing hunger, reducing weight, reducing blood sugar rise, and reducing insulin resistance. It is an anticipated functional food material for diabetes prevention and dietary therapy.

[0028] In one example of the present invention, the indigestible maltodextrin may be a hydrolyzed product of starch containing indigestible maltodextrin or an enzymatic hydrolyzed product of roasted dextrin.

[0029] In the present invention, an example of an enzymatic hydrolyzed product of indigestible maltodextrin or a hydrolyzed product of starch containing the same or a hydrolyzed product of maltodextrin contains an α-1,6 glycosidic bond, an α-1,2 glycosidic bond and / or an α-1,3 glycosidic bond that is not digested by digestive enzymes in the human body, and preferably contains an α-1,6 glycosidic bond that is more difficult to digest than an α-1,4 glycosidic bond.

[0030] Specifically, in the present invention, the indigestible maltodextrin may have a ratio of α-1,6 glycosidic bonds among the total glycosidic bonds of 20% to 40%, or 20% to 35%. Specifically, the indigestible maltodextrin may have an α-1,6 glycosidic bond ratio of 20% to 40% or 20% to 35%, and may additionally include an α-1,2 bond and / or an α-1,3 bond, for example, the α-1,6 glycosidic bond ratio may be 20% to 40% or 20% to 35%, the α-1,2 glycosidic bond ratio may be 5% to 25%, 5% to 20%, or 10% to 25%, and the α-1,3 glycosidic bond ratio may be 10% to 30% or 10% to 25%. The above-mentioned indigestible maltodextrin may comprise α-1,6 glycosidic linkages, α-1,2 linkages and / or α-1,3 linkages, and may further comprise α-1,4 glycosidic linkages, wherein the α-1,4 glycosidic linkages may be 30% to 50%, or 35% to 47%.

[0031] More specifically, the indigestion-resistant maltodextrin of the present invention may have an α-1,2 glycosidic bond ratio of 5% to 25%, 5% to 23%, 5% to 20%, or 5% to 18% among the total glycosidic bonds. The indigestion-resistant maltodextrin of the present invention may have an α-1,3 glycosidic bond ratio of 10% to 30%, 10% to 25%, 10% to 20%, or 10% to 18%, 12% to 30%, 12% to 25%, 12% to 20%, or 12% to 18% among the total glycosidic bonds.

[0032] In addition, an example of the indigestible maltodextrin or the enzymatic hydrolyzate of roasted dextrin containing the same or the hydrolyzate of starch may have a DE value of 1 to 20, specifically 8 to 20 or 8 to 18, and an average molecular weight of 2,000 to 3,000, or a total content including DP1 saccharides and DP2 saccharides may be less than 10 wt%, less than 9 wt%, less than 8 wt%, less than 7 wt%, less than 6 wt% or less than 5 wt% based on 100 wt% of the total sugar solid content of the syrup composition. In the present invention, an example of the indigestible maltodextrin or the enzymatic hydrolyzate of roasted dextrin containing the same or the hydrolyzate of starch may have a dietary fiber content of 50 wt% or more, 60 wt% or more, 70 wt% or more, 80 wt% or more, 85 wt% or more or 90 wt% or more.

[0033] There are various known methods for producing indigestible maltodextrin, for example, a method in which roasted dextrin prepared by adding a small amount of hydrochloric acid to starch and heating it, and then reacting the resulting roasted dextrin with hydrolytic enzymes, α-amylase and glucoamylase, and then undergoing a purification process, or a method in which roasted dextrin obtained by treating starch with acid is subjected to an enzymatic reaction and then fractionating the indigestible component, but is not limited thereto. The enzymatic reaction may be performed using one or more enzymes selected from the group consisting of α-amylase, β-amylase, and maltogenic amylase.

[0034] Indigestible maltodextrin has properties completely different from dextrin. Dextrin is a general term for polysaccharides with a smaller molecular weight than starch, and is difficult to use in large quantities in foods due to its high viscosity and strong off-flavor and odor. Therefore, the sugar syrup composition of the present invention does not contain dextrin, and thus does not cause the problem of off-flavor caused by dextrin. Indigestible maltodextrin has properties completely different from cyclodextrin. Cyclodextrin is a ring-shaped oligosaccharide produced by enzyme treatment, in which 6 to 12 glucose units are each linked by α-1,4 glycosidic bonds. Such cyclodextrin has the problem of easily precipitating crystals at low temperatures when dissolved in liquid and becoming cloudy, making it difficult to use in large quantities in foods. In addition, indigestible maltodextrin usually has a DE value of about 1 to 20, which is different from isomaltooligosaccharide, which is made by breaking down starch into maltose units and then transferring glucose to maltose via α-1,6 bonds. Isomaltooligosaccharide has a DE value of more than 20 to about 55, an average molecular weight of about 1,000 or less, and an oligosaccharide in which the sum of DP1 saccharides (monosaccharides) and DP2 saccharides (disaccharides) exceeds 10 wt% to 60 wt% based on 100 wt% of the total saccharide solid content. Since it has low viscosity and low dietary fiber content (about less than 5 wt%), it cannot be used as a functional raw material for health functional foods and foods with functional claims.

[0035] According to the manufacturing standards for indigestible maltodextrin specified in the Standards and Specifications for Korean Health Functional Foods, indigestible maltodextrin refers to roasted sodextrin obtained by heating corn starch, which is then enzymatically hydrolyzed with α-amylase (from Bacillus subtilis or Bacillus licheniformis) and amyloglucosidase (from Aspergillus niger), purified, and the indigestible components are fractionated to make it suitable for consumption. In addition, in the case of indigestible maltodextrin, if it is not in liquid form as a functional raw material for health functional foods, it must contain at least 85% of dietary fiber, and if it is in liquid form, it must contain at least 58%.

[0036] In the present specification, indigestible maltodextrin can be used without limitation as long as the dietary fiber content is above a certain level. For example, indigestible dextrin means dextrin containing 55% (w / w) to 99% (w / w) of dietary fiber, which is obtained by fractionating the indigestible component from the enzymatically decomposed and purified roasted dextrin. Preferably, the dietary fiber content may be 850 mg / g or more in the case of powder, and 580 mg / g or more in the case of liquid. The dietary fiber content may be analyzed by a soluble dietary fiber quantitative method using liquid chromatography among the dietary fiber analysis methods in the Food Code.

[0037] The allulose content of the syrup composition according to the present invention is 50 wt% or more, 55 wt% or more, or 60 wt% or more in terms of solid content, for example, 50 to 98 wt%, 55 to 98 wt%, 60 to 98 wt%, 50 to 95 wt%, 55 to 95 wt%, 60 to 95 wt%, 50 to 93 wt%, 55 to 93 wt%, 60 to 93 wt%, 50 to 90 wt%, 55 to 90 wt%, 60 to 90 wt%, 50 to 85 wt%, 55 to 85 wt%, 60 to 85 wt%, 50 to 80 wt%, 55 to 80 wt%, 60 to 80 wt%, 50 to 79 wt%, 55 to 79 wt%, It can be 60 to 79 wt%, 50 to 75 wt%, 55 to 75 wt%, 60 to 75 wt%, 50 to 70 wt%, 55 to 70 wt%, 60 to 70 wt%, 50 to 69 wt%, 55 to 69 wt%, or 60 to 69 wt%.

[0038] The above allulose may be provided in liquid or powder form, and the allulose powder may be a crystalline or amorphous powder.

[0039] The raw material sugar syrup applicable to the present invention may be an allulose syrup containing allulose or a sugar syrup to which oligosaccharides are additionally added. In one example of the present invention, when the raw material sugar syrup contains allulose syrup and oligosaccharides, it may contain 10 to 80 wt% of allulose and 20 to 90 wt% of oligosaccharides based on 100 wt% of the solid content of the raw material sugar syrup.

[0040] The above raw material sugar syrup or allulose syrup may have a solid content of 50 wt% to 80 wt%, 60 wt% to 80 wt%, 50 wt% to 70 wt%, or 60 wt% to 70 wt%, for example, 63 wt%, 65 wt%, or 68 wt%. The pH of the allulose syrup or raw material sugar syrup may be pH 3 to 7. The solid content of the allulose syrup or raw material sugar syrup is 50 wt% or more, for example, 60 wt% to less than 70 wt%, or 65 wt% to less than 70 wt%, and the allulose content may be 50 wt% or more, 90 wt% or more, or 95 wt% or more in terms of solid content. In a specific example, the pH of the allulose syrup or raw sugar syrup may be pH 3 to 7, the solids content may be 50 wt% or more, for example, 60 wt% or more and less than 70 wt%, and the allulose content may be 95 wt% or more.

[0041] The above allulose syrup may contain, in addition to allulose, sugars higher than glucose, fructose, and disaccharides. The allulose syrup may be prepared by various methods, and is preferably prepared by biological methods, such as microbial enzymatic reactions.

[0042] For example, the allulose syrup may be an allulose-containing mixed sugar or obtained therefrom, and the mixed sugar may be a mixed sugar produced by reacting a fructose-containing raw material with a composition for producing allulose, which comprises at least one selected from the group consisting of allulose epimerase, cells of a strain producing the enzyme, a culture of the strain, a lysate of the strain, and an extract of the lysate or culture.

[0043]

[0044] In the syrup composition according to the present invention, a predetermined viscosity range can be easily achieved even by using a small amount of a thickener, and the thickener may be a mixture of pectin and xanthan gum.

[0045] Thickeners such as pectin tend to have higher solubility and dispersibility as the temperature of the raw sugar syrup increases, but when the sugar syrup is heated, undesirable changes such as decomposition and color change due to heating may occur. Therefore, in one example of the present invention, by using indigestible maltodextrin as a dispersant, there is an advantage in that undesirable changes in the sugar syrup due to heating can be prevented or reduced.

[0046] Xanthan gum, a gum with a high thickening effect, absorbs moisture in syrup to achieve high viscosity. However, the viscosity created by pectin differs from that of sugar syrup in that it is runny and thus differs from the syrup's inherent physical properties, which can negatively impact usability and palatability. When xanthan gum is used alone, its properties differ from those of sugar syrup, resulting in a viscosity unsuitable for sugar syrup.

[0047] The above thickener may be a xanthan gum / pectin gum weight ratio of 0.035 to 0.010, 0.035 to 0.095, 0.035 to 0.090, 0.035 to 0.089, 0.035 to 0.088, 0.04 to 0.01, 0.04 to 0.095, 0.04 to 0.090, 0.04 to 0.089, 0.04 to 0.088, 0.045 to 0.01, 0.045 to 0.095, 0.045 to 0.090, 0.045 to 0.089, or 0.045 to 0.088, and as the above value increases, the viscosity of the sugar syrup increases, but the viscosity preference tends to decrease. The appropriate numerical range can be selected by considering viscosity strength and preference.

[0048] The sugar syrup composition according to the present invention can achieve a sufficient viscosity range even with a small amount of thickener, and preferably, the thickener is present in an amount of 0.200 to 0.330 wt%, 0.200 to 0.320 wt%, 0.200 to 0.310 wt%, 0.200 to 0.300 wt%, 0.200 to 0.290 wt%, 0.200 to 0.280 wt%, 0.200 to 0.270 wt%, 0.200 to 0.265 wt%, 0.200 to 0.260 wt%, 0.200 to 255 wt%, 0.210 to 0.250 wt%, 0.215 to 0.250 wt%, 0.220 to 0.250 wt%, based on 100 wt% of the sugar syrup composition. It may be 0.225 to 0.250 wt%, or 0.230 to 0.2250 wt%.

[0049] In the syrup composition according to the present invention, a predetermined viscosity range can be easily achieved even with a small amount of a thickener, and preferably, an organic acid salt, for example, an organic acid calcium salt, can be additionally included. Calcium salts that increase viscosity through cross-linking with pectin include calcium lactate, calcium citrate, calcium succinate, calcium gluconate, calcium carbonate, calcium chloride, and calcium sulfate, and calcium lactate, calcium gluconate, or calcium citrate is preferably used, and calcium lactate can be used in combination.

[0050] The organic acid calcium may be present in an amount of 0.001 to 3.0 wt%, 0.001 to 2.0 wt%, 0.001 to 1.0 wt%, 0.001 to 0.5 wt%, 0.001 to 0.1 wt%, 0.003 to 3.0 wt%, 0.003 to 2.0 wt%, 0.003 to 1.0 wt%, 0.003 to 0.5 wt%, 0.003 to 0.1 wt%, 0.005 to 3.0 wt%, 0.005 to 2.0 wt%, 0.005 to 1.0 wt%, 0.005 to 0.5 wt%, or 0.005 to 0.1 wt%, based on 100 wt% of the total sugar syrup composition. The thickening effect according to the calcium lactate content increases up to 0.01 wt% based on the total sugar syrup composition, but when added in a larger amount, the viscosity increase rate is not large compared to the amount added.

[0051]

[0052] In one example of the present invention, the sugar syrup composition may have a color value of 100 to 1000 IU. The color value range may be adjusted by the sugar syrup itself, or by adding one or more color regulators selected from the group consisting of raw sugar extract, brown sugar syrup, caramel syrup, and artificial coloring. The content of the added color regulator may be included in an appropriate content considering the color value (IU) of each color regulator, and for example, the content of the color regulator may be included in an amount of 0.0001 to 1.0 wt% based on 100 wt% of the sugar syrup composition.

[0053] In one example of the present invention, the sugar syrup composition may further include one or more sweeteners selected from the group consisting of sucralose, rebaudioside, and stevia to control sweetness. The content of the added sweetener may be included in an appropriate amount considering the sweetness of each material compared to sugar, and may be included in an amount of, for example, 0.00001 to 5.0 wt% based on 100 wt% of the sugar syrup composition.

[0054] One example of the present invention relates to a method for controlling the viscosity of a sugar syrup composition or a method for producing a sugar syrup composition having a specific viscosity range, comprising the step of adding and mixing raw sugar syrup with a viscosity modifier and indigestible maltodextrin. The viscosity modifier and indigestible maltodextrin may be first mixed in powder form to produce a mixed powder, and then added to the raw sugar syrup.

[0055] In a specific example, when the temperature of the raw material syrup is raised, it is more preferable for dispersion of pectin, which is a viscosity modifier, and may include a step of raising the temperature to, for example, 40 to 90°C or 70 to 85°C.

[0056] In order to minimize browning caused by heating of the raw sugar syrup, the temperature raising step of the raw sugar syrup is preferably performed by indirect heating using steam or hot water, and the heating temperature range can be 40 to 90°C.

[0057] The step of manufacturing a mixed powder of the viscosity modifier and the indigestible maltodextrin is a process of mixing the viscosity modifier and the indigestible maltodextrin into powders, and any powder mixing process can be applied, and preferably, equipment such as a V mixer or a zero-gravity mixer can be used.

[0058] The step of mixing the above mixed powder and the raw sugar syrup may be performed by adding the mixed powder of the viscosity modifier and the indigestible maltodextrin once or in several portions when the raw sugar syrup reaches the target temperature. The step of adding the mixed powder in several portions is a step for efficient dispersion of the thickener mixed powder, and is preferably added in three or more portions. The stirring speed when adding the thickener may be 10 to 500 rpm.

[0059] Another example of the present invention is that the syrup composition itself having an appropriate viscosity and excellent dispersibility can be commercialized and applied as a food, food additive, beverage, or beverage additive.

[0060] The present invention relates to a sugar syrup composition comprising a sugar raw material syrup, such as allulose syrup, a viscosity modifier, and indigestible maltodextrin, which provides a sugar syrup composition having a specific viscosity range and a high degree of dispersion of the viscosity modifier, and can be applied to various foods, food additives, beverages, or beverage additives. In particular, the sugar syrup composition can ensure color stability during storage and distribution when applied to beverages or sugar syrups, and can impart excellent gloss and coating properties when used for stir-frying or stewing.

[0061] Figure 1 is about the solubility and dispersibility of a viscosity modifier according to the content of indigestible maltodextrin in a syrup containing indigestible maltodextrin.

[0062] Figure 2 compares the dispersion effect of a viscosity modifier by applying the viscosity modifier alone to confirm the effect of indigestible maltodextrin.

[0063] The present invention will be described in more detail with reference to the following examples, but the scope of protection of the present invention is not intended to be limited to the following examples.

[0064]

[0065] Examples 1 to 7: Preparation of sugar syrup

[0066] A sugar syrup composition containing indigestible maltodextrin, allulose, pectin, xanthan gum, and lactate was prepared. Additionally, steviol glycosides and brown sugar syrup were used as additives. The types and contents of the ingredients used in this example are detailed in Table 1 below.

[0067] Specifically, pectin powder and xanthan gum powder were homogeneously mixed, calcium lactate powder and indigestible maltodextrin were added, and the mixture was mixed to prepare a mixed powder.

[0068] The raw allulose syrup was placed in a container, stirred by rotating the stirring rod located inside the syrup at 150 rpm, and the prepared mixed powder was added and stirred for 15 minutes. After that, the container was immersed in a water bath at 80°C, stirred at 300 rpm for 30 minutes, and passed through a 30-mesh sieve to prepare a sugar syrup composition.

[0069] The above-mentioned indigestible maltodextrin (Samyang Corporation product) was used as a product having a dietary fiber content of 85 wt% or more, 43% of α-1,4 linkages, 25% of α-1,6 linkages, 16% of α-1,3 linkages, and 16% of α-1,2 linkages. The pectin was a 65CS product, and the xanthan gum used was a Fine Grade xanthan gum (Keltrol F) and CPKelco product.

[0070] Allulose was used as a raw material syrup containing allulose, and allulose syrup containing 95 wt% of allulose based on 100 wt% of solid content of the raw material syrup and having an allulose syrup of 68 Brix (Bx) was used.

[0071] Ingredients Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Liquid allulose 98.38 96.39 94.40 92.4190.4187.42 84.43 Indigestible maltodextrin 1.00 3.00 5.00 7.00 9.00 12.00 15.00 Xanthan gum 0.020.020.020.020.020. 020.02 Pectin 0.230.230.230.230.230.23 Calcium lactate 0.010.010.010.010.010.010.010.01 Steviol glycoside 0.010.010.010.010.010.01 Brown sugar syrup 0.350.340.330.320.320.310.30 Total (weight %) 100.00100.00100.00100.00100.00100.00100.00

[0072]

[0073] Comparative Examples 1 and 2: Preparation of sugar syrup

[0074] A sugar syrup composition was prepared in substantially the same manner as in Example 1, but the sugar syrup composition of Comparative Example 1 was prepared without including indigestible maltodextrin and calcium lactate in the composition of Example 1.

[0075] In addition, a sugar syrup composition was prepared in substantially the same manner as Example 1, but excluding indigestible maltodextrin from the composition of Example 1, and using fructooligosaccharide (FOS) powder, a sugar syrup of Comparative Example 2 was prepared. The fructooligosaccharide powder used had a sugar composition of 95 wt% or more of oligosaccharide based on a solid content of 100 wt%.

[0076] The types and contents of the ingredients used in Comparative Examples 1 and 2 are described in detail in Table 3 below.

[0077] Ingredient Comparison Example 1 Comparison Example 2 Liquid Allulose 99.39 94.4 Xanthan Gum 0.02 0.02 Pectin 0.23 0.23 Calcium Lactate 00.01 FOS 05 Steviol Glycoside 0.01 0.01 Brown Sugar Syrup 0.35 0.33 Total (Weight%) 100.00 100

[0078]

[0079] Test Example 1: Evaluation of physical properties of sugar syrup composition

[0080] (1) Viscosity evaluation

[0081] The viscosity of the syrup compositions obtained in Examples 1 to 7 and Comparative Examples 1 to 2 was measured. To measure the viscosity of the syrup, 50 mL of the sample was placed in a beaker and measured at 25°C using a viscometer (viscometer T-spindle D, Brookfield Engineering Laboratories Inc. USA) with an N.64 spindle. The measured viscosity is indicated in the table below in units (mPaㆍs).

[0082] (2) DE value and pH measurement

[0083] The above sample was diluted to a concentration of 10 Brix, and DE and pH were measured and calculated using a Cryoscope (Advanced 4250 Cryoscope) and a pH meter (TOADKK / TOA-DKK HM-42X pH meter).

[0084] (3) Solid content

[0085] The solid content of the above sample was measured using a refractometer (ATAGO Refractometer RX-5000a).

[0086] (4) Color and turbidity

[0087] After diluting the above sample to a concentration of 30 Brix, the color was measured at 420 nm and the turbidity was measured at 720 nm using a spectrophotometer (Jasco V-730 UV-Visible Spectrophotometer).

[0088] (5) Flowability

[0089] The flowability of 60g of the syrup composition was measured for 1 minute using a Consistometer. Flowability is expressed in cm, and a lower value indicates a higher viscosity.

[0090] Analysis items Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 DE 100.2 195.1495.1492.8592.7687.2089.41 pH 4.504.364.454.444.474.524.47 Color 0.0950.1000.1180.1100.1340.1140.131 Turbidity 0.0290.0210.0190.0180.0210.0220.012 Solid content (bx) 70.1471.2972.2272.1772.3573.2274.58 Viscosity (mPa · s)1,0001,0001,2502,5002,7504,0004,750Flow (cm)14.013.713.813.512.511.511.5

[0091] Analysis Item Comparison Example 1DE104.71 pH4.84 Color 0.083 Turbidity 0.004 Solid Content (Unit: bx) 68.35 Viscosity (Unit: mPaㆍs) 500 Flowability (Unit: cm) 15.0

[0092] As shown in Tables 3 and 4 above, it was confirmed that the viscosity was higher in Examples 1 to 7 including digestion-resistant maltodextrin compared to Comparative Example 1 that did not include digestion-resistant maltodextrin. In addition, the viscosity increased and the flowability tended to decrease depending on the content of digestion-resistant maltodextrin. Specifically, the viscosity increasing effect was observed when the content of digestion-resistant maltodextrin was 5 wt% or more. Therefore, by using digestion-resistant maltodextrin as a dispersing agent, a sufficient viscosity range can be achieved even with a small amount of thickener.

[0093]

[0094] Test Example 2: Sensory Evaluation of Sugar Syrup Composition

[0095] For the samples of Examples 1 to 5, a sensory test was performed on a 15-point scale according to the following evaluation criteria by 20 male and female in-house trained evaluation panel members in their 20s to 40s.

[0096] The main experiment was conducted after training to derive and adapt to the main characteristics detected in the syrup composition.

[0097] Through preliminary experiments, the main characteristics (flowability, usability, and off-flavor) of the mixed sugar were derived, and the standard samples and standard scores for each were set as follows.

[0098] Flowability: A mechanical textural property related to resistance to flow, evaluated by the force required to drop and spread from a spoon, and water (1.0), corn syrup (8.0), and condensed milk (14.0) were used as standard substances.

[0099] Usability: The suitability for use in cooking was evaluated by comparing it with existing corn syrup.

[0100] Flavor: The change in flavor resulting from product deterioration or quality deterioration was evaluated.

[0101] In Table 5 below, a, b, and c are the results of one-way ANOVA using a statistical analysis program called Minitab. Different letters indicate statistical significance between groups.

[0102] Item Example 1 Example 2 Example 3 Example 4 Example 5 Flowability 4.61c7.82b8.87b11.86a11.56a Feeling of use 8.10a8.53a7.84a4.32ab2.97b Already odor 4.58bc5.90abc8.03ab7.56ab8.43a

[0103] As shown in Table 5 above, it can be confirmed that the viscosity of the syrup increases as the amount of indigestible maltodextrin increases. However, there was no statistically significant difference between Examples 2 and 3, or between Examples 4 and 5. In addition, in terms of usability, Examples 1 to 3 and Example 4 or Example 5 were statistically significant, but there was no statistically significant difference between Examples 1 and 3. In addition, in terms of off-flavor, there was no statistically significant difference between Examples 1 to 4.

[0104] While an appropriate viscosity has a positive effect on usability, an excessively high viscosity can actually reduce usability. Therefore, to satisfy consumer needs, particularly for usability, the blending amount of indigestible maltodextrin can be selected to maintain optimal flowability, enhance user experience, and improve off-flavor.

[0105]

[0106] Test Example 3: Browning Stability Experiment of Sugar Syrup

[0107] For the syrup compositions obtained in Example 3 and Comparative Example 2, they were stored in a sealed state at a storage temperature of 45°C for 35 days. Samples were taken on the first day of storage, 7 days, 14, 21, 28, 35, 42, and 49 days, and the solid content was adjusted to 30bx, and then the color was measured using a Jasco V-730 UV-Visible Spectrophotometer (420 nm). The color was calculated by calculating the difference from the absorbance on the first day of storage, and the results are shown in Table 6 below (absorbance (420 nm, 30% sol.). At the storage start time, the absorbance of Comparative Example 2 was 0.15, and the absorbance of Example 3 was 0.085.

[0108] Storage period (day) Comparative example 2 Example 300.0000.00070.1360.060140.2600.085210.3520.138280.4870.143350.6310.181

[0109] As shown in Table 6 above, when stored at 45°C for 35 days, the sugar syrup composition containing indigestible maltodextrin exhibited an absorbance difference of 0.2 or less. The browning stability of the sugar syrup composition containing indigestible maltodextrin not only ensures the quality stability of the syrup itself, but also enables the development of a product whose color is more stably maintained when applied to beverages.

Claims

1. A syrup composition comprising indigestible maltodextrin, pectin, xanthan gum, organic acid salt, and allulose.

2. In the first paragraph, the sugar syrup composition has a viscosity of 750 to 5,500 mPaㆍs at a temperature of 25°C.

3. In the first paragraph, the syrup composition has a difference of 0.45 or less between the absorbance on the start date of storage and the absorbance measured at a wavelength of 420 nm after 28 days of storage at 45°C, or a difference of 0.60 or less between the absorbance on the start date of storage and the absorbance measured at a wavelength of 420 nm after 35 days of storage at 45°C.

4. In the first paragraph, the syrup composition has an absorbance measured at a wavelength of 420 nm when stored at 25°C for 28 days, which is 1.5 times or less as of the date of commencement of storage.

5. A sugar syrup composition according to claim 1, wherein the solid content of the indigestible maltodextrin is comprised in an amount of 1 to 20 wt% based on 100 wt% of the solid content of the entire sugar syrup composition.

6. A sugar syrup composition according to claim 1, wherein the sugar syrup composition comprises 50 to 98 wt% of allulose and 1 to 20 wt% of indigestible maltodextrin based on 100 wt% of solid content.

7. A syrup composition in the first paragraph, wherein the resistant maltodextrin is provided as a starch hydrolysate containing resistant maltodextrin.

8. In the first paragraph, the indigestible maltodextrin has at least one characteristic selected from the group consisting of the following (a) to (c): (a) DE value is 1 to 20, (b) the content of monosaccharides and disaccharides is less than 10 wt%, and (c) The proportion of α-1,6 glycosidic bonds among the total glycosidic bonds is 20 to 40%.

9. A syrup composition in accordance with claim 1, wherein the indigestible maltodextrin has an α-1,6 glycosidic bond ratio of 20 to 40% among the total glycosidic bonds.

10. A syrup composition according to claim 1, wherein the ratio of α-1,2 glycosidic bonds among the total glycosidic bonds is 5% to 25%, and the ratio of α-1,3 glycosidic bonds is 10% to 30%.

11. A syrup composition according to claim 1, wherein the indigestible maltodextrin has an α-1,6 glycosidic bond ratio of 20% to 40%, an α-1,2 bond ratio of 5% to 25%, an α-1,3 bond ratio of 10% to 30%, and an α-1,4 glycosidic bond ratio of 30% to 50% among the total glycosidic bonds.

12. A syrup composition in the first paragraph, wherein the solid weight ratio of xanthan gum and pectin (= xanthan gum / pectin) is 0.035 to 0.

1.

13. A syrup composition according to claim 1, wherein the organic acid calcium salt is at least one selected from the group consisting of calcium lactate, calcium citrate, calcium succinate, calcium gluconate, and calcium carbonate.

14. A syrup composition according to claim 1, wherein the allulose is provided in powder or liquid form.

15. In the 14th paragraph, the liquid allulose is a syrup composition having a solid content of allulose of 50 to 80 wt% or more.

16. A syrup composition in claim 14, wherein the powdered allulose is crystalline allulose or amorphous allulose.

17. A prebiotic composition comprising a syrup composition according to any one of claims 1 to 16.

18. A prebiotic composition used as a synbiotic composition, further comprising probiotics in claim 17.

19. A composition for suppressing postprandial blood sugar increase, improving blood lipids, or promoting bowel movement, comprising a syrup composition according to any one of claims 1 to 16.

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