Crystalline kestose for improving foam stability and / or retention, mixed sugar comprising same, and preparation methods therefor

Abstract

The present application relates to a crystalline kestose for improving foam stability and / or retention, a mixed sugar comprising same, and preparation methods therefor. One embodiment of the present application provides the crystalline kestose such that the hygroscopicity of a kestose is reduced and the dissolution rate thereof is improved, and storage stability can be increased. Specifically, a kestose crystal form with a specific particle size distribution and a large average particle size is provided such that the hygroscopicity of kestose crystals is reduced and the dissolution rate thereof is improved, and storage stability can be increased. Furthermore, the crystalline kestose can improve foam stability and retention. In addition, according to another embodiment of the present application, a mixed sugar comprising the crystalline kestose and a steviol glycoside can improve foam stability and retention, and thus can be used as a low-caloric / non-caloric sweetener, thereby contributing to the food industry.

Description

Crystalline kestose for improving foam stability and / or retention, mixed sugars containing the same, and method for producing the same

[0001] The present invention relates to crystalline kestose for improving foam stability and / or retention, mixed sugars containing the same, and a method for producing the same.

[0002]

[0003] Kestose is a type of fructooligosaccharide, and has been confirmed to have an enhancing effect on immunoglobulin A (IgA) antibody production, an inhibiting effect on immunoglobulin E (IgE) antibody production, an activating effect on the proliferation of intestinal bifidobacteria, and an improving effect on atopic dermatitis in infants. Therefore, it is industrially useful to efficiently produce kestose in order to utilize its utility as an allergy suppressing composition, allergy suppressing food, and allergy suppressing agent.

[0004] However, Kestose powder is amorphous and highly hygroscopic, easily becoming sticky, with poor flowability and sensitivity to ambient humidity, easily solidifying like candy during storage, making handling of the product very inconvenient. Therefore, there was a need for a technology that could manufacture Kestose in crystalline particles with improved handling and use, such as sugar, due to its low hygroscopicity and improved flowability.

[0005] Meanwhile, natural high-calorie sugars such as sucrose, fructose, and glucose are used to provide a pleasant taste in beverages, foods, pharmaceuticals, and oral hygiene / cosmetics. Sucrose, in particular, imparts a flavor that consumers prefer. While sucrose offers excellent sweetness, it has the disadvantage of being high in calories.

[0006] Consumers are increasingly preferring no-calorie or low-calorie sweeteners. However, consumers are dissatisfied because these sweeteners differ from natural, high-calorie sugars. In terms of taste, no-calorie or low-calorie sweeteners exhibit different time profiles, peak responses, flavor profiles, mouthfeel, and / or adaptation behaviors than sugars. Specifically, no-calorie or low-calorie sweeteners exhibit delayed sweetness onset, sustained sweet aftertaste, bitterness, metallicity, astringency, refreshing flavors, and / or licorice-like flavors. Originally, many no-calorie or low-calorie sweeteners are synthetic compounds. Consumer demand for natural no-calorie or low-calorie sweeteners with a sucrose-like flavor remains high.

[0007] Stevia extract is a natural sweetener derived from the perennial shrub, Stevia rebaudiana. Stevia extracts, refined to varying degrees, are used as a high-potency flavoring in foods and blends, or are sold alone as a tabletop sweetener.

[0008] Extracts of the stevia plant contain rebaudioside and other steviol glycosides that contribute to sweetness, but existing commercial products are primarily rebaudioside (Reb) A, with smaller amounts of other glycosides such as Reb C, D, F, and M.

[0009] Rebaudioside M, one of several diterpene glycosides found in the leaves of Stevia rebaudiana, has been used as a desirable natural non-caloric sweetener in beverages that can achieve high peak sweetness, e.g., 10 Brix equivalents required for conventional carbonated soft drinks.

[0010] Recently, consumers have been preferring no-calorie / low-calorie sweeteners instead of existing sugar (sucrose) when making or consuming foods (whipped cream, meringue, etc.) using whipped cream, egg white, etc. However, when mixing existing known no-calorie / low-calorie sweeteners, it has been difficult to utilize them due to poor foam stability and / or retention properties.

[0011] Accordingly, the inventors of the present invention developed kestose crystals with improved hygroscopicity and dissolution rate. Furthermore, the kestose crystals of the present invention enhanced foam stability and / or retention, and directly confirmed that they exhibited remarkably superior foam stability and / or retention even when provided as a mixed sugar with steviol glycosides, thereby completing the present invention.

[0012]

[0013] An example of the present application is a particle having an average particle size of 200 μm or more, represented by D(4,3), and

[0014] To provide a crystalline kestos for improving foam stability and retention, having a particle size distribution in which particles having a size of 70 μm or less account for 35% or less.

[0015] Another example of the present application is to provide a fructooligosaccharide composition for improving foam stability and retention, comprising crystalline kestose or the crystalline kestose.

[0016] Another example of the present application is to provide a mixed sugar comprising crystalline kestose and steviol glycosides.

[0017] Another example of the present application provides a sugar composition for enhancing foam stability and retention, comprising at least one selected from the group consisting of crystalline kestose, the crystalline kestose, and the mixed sugar.

[0018] Another example of the present application provides a food comprising at least one selected from the group consisting of crystalline kestose, the crystalline kestose, and the mixed sugars.

[0019] Another example of the present application is a step of generating crystal nuclei at a temperature where the supersaturation of a kestose solution having a nystose content of less than 10 wt% based on a solid content of 100 wt% and a pH of 5 or higher is greater than 1 and less than 1.4; and

[0020] A method for producing crystalline ketose for improving foam stability and maintainability is provided, which comprises a step of growing a crystal.

[0021] Another example of the present application is a step of generating crystal nuclei at a temperature in which the supersaturation of a kestose solution having a nystose content of less than 10 wt% based on a solid content of 100 wt% and a pH of 5 or higher is greater than 1 and less than 1.4;

[0022] A step of growing a crystal to obtain a crystalline ketose; and

[0023] The present invention provides a method for producing a cream with improved foam stability and retention capacity, comprising a step of mixing the above-described crystalline kestos with whipped cream or egg white to obtain a cream.

[0024] Another example of the present application is a step of generating crystal nuclei at a temperature in which the supersaturation of a kestose solution having a nystose content of less than 10 wt% based on a solid content of 100 wt% and a pH of 5 or higher is greater than 1 and less than 1.4;

[0025] A step of growing a crystal to obtain a crystalline ketose; and

[0026] A method for producing a mixed sugar is provided, comprising a step of mixing the above-mentioned crystalline kestose and steviol glycosides to obtain a mixed sugar.

[0027] Another example of the present application is a step of generating crystal nuclei at a temperature in which the supersaturation of a kestose solution having a nystose content of less than 10 wt% based on a solid content of 100 wt% and a pH of 5 or higher is greater than 1 and less than 1.4;

[0028] A step of growing a crystal to obtain a crystalline ketose; and

[0029] A method for producing a cream with improved foam stability and retention ability, comprising the step of obtaining a mixed sugar by mixing the above crystalline kestose and steviol glycosides,

[0030] The method further comprises a step of mixing the crystalline kestose or steviol glycoside with cream or egg white before the step of obtaining the mixed sugar, or

[0031] After the step of obtaining the mixed sugar, a step of mixing the mixed sugar with whipping cream or egg white liquid is further included, or

[0032] A method is provided in which, in the step of obtaining the above mixed sugar, whipping cream or egg white liquid is mixed together.

[0033]

[0034] An example of the present application is a particle having an average particle size of 200 μm or more, represented by D(4,3), and

[0035] A crystalline kestos for improving foam stability and retention is provided, having a particle size distribution in which particles having a size of 70 μm or less account for 35% or less.

[0036] According to an example of the present application, the crystalline kestos has a low fines content and a uniform size distribution. The lower the fines content and the more uniform the size distribution of the crystals produced in the kestos crystallization process, the less agglomeration occurs between crystals, which reduces hygroscopicity and improves dissolution rate. Conversely, when the fines content is high and the size uniformity is low, agglomeration between crystals increases, leading to increased hygroscopicity and slow dissolution rate, which adversely affects product quality.

[0037] According to an example of the present application, the crystalline kestos has improved hygroscopicity compared to the fine powder, and thus has characteristics of being stable during storage and easy to distribute and handle due to less caking, and has characteristics of being efficient in product use and being applicable to a wide range of fields due to its improved dissolution rate.

[0038] Specifically, the crystalline kestos according to an example of the present application may have a particle size distribution in which the average particle size calculated from the volume of particles represented by D(4,3) is 200 μm or more, 250 μm or more, 280 μm or more, 300 μm or more, 340 μm or more, or 350 μm or more.

[0039] Specifically, the crystalline kestos according to an example of the present application may have a particle size distribution in which 35% or less, 30% or less, 25% or less, 20% or less, 15% or less, 11% or less, 10% or less, 9% or less, 8% or less, 7% or less, 6% or less, or 5% or less have a size of 70 μm or less.

[0040] Specifically, the crystalline kestos according to an example of the present application may have a particle size distribution in which 20% or less, 15% or less, 10% or less, 7% or less, 5% or less, 4% or less, or 3% or less have a size of 50 μm or less.

[0041] Specifically, the crystalline kestos according to an example of the present application may have a particle size distribution in which particles having a size of 10 μm or less are 5.5% or less, 5% or less, 4% or less, 3% or less, 2% or less, 1.5% or less, 1.3% or less, 1.1% or less, 1% or less, 0.9% or less, 0.8% or less, 0.7% or less, 0.6% or less, 0.5% or less, or 0.4% or less.

[0042] Specifically, the crystalline kestos according to an example of the present application may have a particle size distribution in which particles having a size of 20 μm or less are 7.5% or less, 7% or less, 6% or less, 5% or less, 4% or less, 3% or less, 2.5% or less, 2% or less, 1.5% or less, or 1% or less.

[0043] Specifically, the crystalline kestos according to an example of the present application may have a particle size distribution in which 20% or less, 15% or less, 10% or less, 9% or less, 8% or less, 7% or less, 6% or less, 5% or less, 4% or less, or 3% or less have a size of 50 μm or less.

[0044] Specifically, the crystalline kestos according to an example of the present application may have a particle size distribution in which 25% or less, 20% or less, 15% or less, 10% or less, 9% or less, 8% or less, 7% or less, 6% or less, 5% or less, or 4% or less have a size of 60 μm or less.

[0045] Specifically, the crystalline kestos according to an example of the present application may have a particle size distribution in which 42% or less, 40% or less, 35% or less, 30% or less, 25% or less, 20% or less, 15% or less, 14% or less, 13% or less, 12% or less, 11% or less, 10% or less, 9.5% or less, 9% or less, 8% or less, 7% or less, or 6% or less have a size of 80 μm or less.

[0046] Specifically, the crystalline kestos according to an example of the present application may have a particle size distribution in which 45% or less, 40% or less, 35% or less, 30% or less, 25% or less, 20% or less, 15% or less, 13% or less, 12.5% ​​or less, 12% or less, 11% or less, 10% or less, 9% or less, or 8% or less have a size of 100 μm or less.

[0047] Specifically, the crystalline kestos according to an example of the present application may have a particle size distribution in which 55% or less, 50% or less, 45% or less, 40% or less, 35% or less, 30% or less, 29% or less, 28% or less, 27% or less, 26% 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, 17% or less, or 16.5% or less have a size of 140 μm or less.

[0048] Specifically, the crystalline kestos according to an example of the present application may have a particle size distribution in which 60% or less, 55% or less, 50% or less, 45% or less, 42% or less, 40% or less, 39% or less, 38% or less, 37% or less, 36% or less, 35% or less, 30% or less, 29% or less, 28% or less, 27% or less, 26.5% or less, 26% or less, 25.5% or less, or 25% or less have a size of 180 μm or less.

[0049] Specifically, the crystalline kestos according to an example of the present application may have a particle size distribution in which 65% or less, 60% or less, 55% or less, 54% or less, 53% or less, 52% or less, 51% or less, 50% or less, 49% or less, 48% or less, 47% or less, 46% or less, 45% or less, 44% or less, 43% or less, 42% or less, 41% or less, 40% or less, 39% or less, 38% or less, 37% or less, 36% or less, 35% or less, 34% or less, 33% or less, 32% or less, 31.5% or less, 31% or less, or 30.5% or less of the particles have a size of 200 μm or less.

[0050] Specifically, the crystalline kestos according to an example of the present application may have a particle size distribution in which 78% or less, 75% or less, 70% or less, 69% or less, 68% or less, 67% or less, 66% or less, 65% or less, 60% or less, 55% or less, 50% or less, 49% or less, 45% or less, 40% or less, 39% or less, 38% or less, 37% or less, or 36% or less have a size of 240 μm or less.

[0051] The crystalline kestos according to an example of the present application may have one or more characteristics selected from the group consisting of the following (1) to (4):

[0052] (1) Melting temperature (Tm) of 206±5℃ or 206±3℃,

[0053] (2) Melting enthalpy (△H) of 120±5 J / g or 120±3 J / g;

[0054] (3) Purity of 70 wt% or more, 80 wt% or more, 85 wt% or more, 90 wt% or more, 95 wt% or more, 96 wt% or more, 97 wt% or more, 98 wt% or more, or 99 wt% or more, and

[0055] (4) The nystose content is less than 1.4 wt%, 1 wt% or less, 0.9 wt% or less, 0.8 wt% or less, 0.7 wt% or less, 0.6 wt% or less, 0.5 wt% or less, 0.4 wt% or less, 0.3 wt% or less, 0.25 wt% or less, or 0.2 wt% or less.

[0056] The crystalline kestos according to an example of the present application may have improved hygroscopicity. For example, when the crystalline kestos is stored at a temperature of 25°C and a relative humidity of 75% for 6 hours, the hygroscopicity may be 2% or less, 1.95% or less, 1.9% or less, 1.85% or less, 1.8% or less, 1.75% or less, 1.7% or less, 1.65% or less, 1.6% or less, 1.55% or less, or 1.5% or less.

[0057] According to an example of the present application, the crystalline kestose may have an improved dissolution rate. For example, the time required to dissolve the crystalline kestose in water at a concentration of 10% (w / w) may be 250 seconds or less, 240 seconds or less, 230 seconds or less, 220 seconds or less, 210 seconds or less, 200 seconds or less, 190 seconds or less, 180 seconds or less, 170 seconds or less, 160 seconds or less, 150 seconds or less, 140 seconds or less, 130 seconds or less, 120 seconds or less, or 110 seconds or less. The time required to dissolve in water may be the time required for the crystalline kestose to be completely dissolved in water at a temperature of 25°C while stirring at a speed of 150 rpm after adding the crystalline kestose to water at a concentration of 10 wt%.

[0058] According to an example of the present application, the crystalline kestos can improve the foam stability and retention properties of cream. Specifically, the crystalline kestos can be mixed with whipped cream or egg white to provide a cream or dough form, wherein the cream or dough can have improved foam stability and retention properties.

[0059] Crystalline kestose according to an example of the present application is a type of oligosaccharide and has a lower sweetness than sugar, and thus can be used in the manufacture of mixed sweeteners, solid mixed sweeteners, chocolate, chewing gum, instant juice, instant soup, granules, tablets, etc. In addition, the crystalline kestose can be contained and used in various compositions such as food and beverage products, flavors, feed, cosmetics, and pharmaceuticals, and a method for containing the carbohydrate can be appropriately selected from known methods such as blending, mixing, dissolving, melting, immersion, penetration, spraying, coating, spraying, injection, crystallization, and solidification, as a process until the product is completed.

[0060] Another example of the present application provides a sweetener composition comprising the crystalline kestose. The sweetener composition may comprise kestose crystals in various amounts, and may additionally comprise at least one selected from the group consisting of high-potency sweeteners, monosaccharides, disaccharides, sugar alcohols, dietary fibers, and oligosaccharides.

[0061] For example, the monosaccharides and disaccharides may be at least one selected from the group consisting of allose, deoxyribose, erytrullose, galactose, idose, mannose, ribose, sorbose, tagatose, erythrose, fuculose, gentiobiose, gentiobiulose, isomaltose, isomaltulose, kosibiose, lactulose, altrose, laminaribiose, arabinose, leucose, fucose, rhamnose, sorbose, maltulose, mannobiose, mannosucrose, melezitose, melibiose, melibiulose, nigerose, raffinose, rutinose, rutinulose, stachyose, threose, trehalose, trehalulose, turanose, xylobiose, fructose, glucose, and allulose.

[0062] The above sugar alcohols may be at least one selected from the group consisting of xylitol, maltitol, erythritol, mannitol, lactitol, inositol, and sorbitol.

[0063] The above dietary fiber may be a water-soluble dietary fiber, and the water-soluble dietary fiber may be at least one selected from the group consisting of polydextrose, indigestible maltodextrin, inulin, carrageenan, guar gum, alginic acid, agar, and pectin.

[0064] The above oligosaccharides may be at least one selected from the group consisting of fructooligosaccharides, isomaltooligosaccharides, maltooligosaccharides, breast milk oligosaccharides, and galactooligosaccharides. Specifically, another example of the present application provides a fructooligosaccharide composition for improving foam stability and retention, comprising crystalline kestose or the crystalline kestose.

[0065] Meanwhile, the high-intensity sweetener may be at least one selected from the group consisting of aspartame, acesulfame potassium, sodium cyclamate, sodium saccharin, sucralose, stevia sweetener (steviol glycoside, enzyme-processed stevia), dulcin, thaumatin, thaumatin, neotame, rebaudioside, nuohan-gwa, mogroside, and monellin.

[0066] Another example of the present application provides a mixed sugar comprising crystalline kestose and steviol glycosides.

[0067] The above "crystalline ketose" may be within the above-mentioned range, for example, having an average particle size of 200 μm or more, represented by D(4,3), and

[0068] It may have a particle size distribution in which particles having a size of 70 μm or less account for 35% or less.

[0069] According to one example of the present application, the steviol glycoside may be at least one selected from the group consisting of stevioside, rebaudioside, rubusoside, dulcoside, steviol bioside and steviol monoside.

[0070] In addition, according to one example of the present application, the rebaudioside may be at least one selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, and rebaudioside M, and specifically, may be at least one selected from the group consisting of rebaudioside A, rebaudioside C, rebaudioside D, rebaudioside E, and rebaudioside M, and more specifically, may be at least one selected from the group consisting of rebaudioside A, rebaudioside C, rebaudioside D, and rebaudioside M.

[0071] In addition, according to one example of the present application, the weight ratio of the crystalline kestose and steviol glycosides in the mixed sugar may be 1:1 to 1000:1, for example, the weight ratio of the crystalline kestose and steviol glycosides in the mixed sugar may be 1:1 to 1000:1, 1:1 to 700:1, 1:1 to 400:1, 10:1 to 1000:1, 10:1 to 700:1, 10:1 to 400:1, 20:1 to 1000:1, 20:1 to 700:1, or 20:1 to 400:1.

[0072] Additionally, the mixed sugar according to one example of the present application can improve the foam stability and retention properties of cream. Specifically, the mixed sugar can be mixed with whipped cream or egg white to provide a cream or dough form, and the cream or dough can have improved foam stability and retention properties.

[0073] In addition, another example of the present application provides a sugar composition for improving foam stability and retention, comprising at least one selected from the group consisting of crystalline kestose, the crystalline kestose, and the mixed sugar.

[0074] The above “crystal-shaped kestos”, “mixed sugar”, “improving foam stability and maintainability”, etc. may be within the aforementioned range.

[0075] In addition, another example of the present application provides a food comprising at least one selected from the group consisting of crystalline kestose, the crystalline kestose, and the mixed sugar.

[0076] The above “crystal ketose”, “mixed sugar”, etc. may be within the aforementioned range.

[0077] The above "food" refers to a natural or processed product containing one or more nutrients, and preferably refers to a product that has gone through a certain degree of processing to become directly edible. In addition, it is used in a general sense to mean all kinds of foods, health functional foods, beverages, food additives, beverage additives, and pharmaceutical capsules or tablets. There is no special limitation on the above food as long as it can contain at least one food selected from the group consisting of crystalline kestose, the crystalline kestose, and the mixed sugar, and it can be used in all food fields such as starch syrup, dairy products, fermented milk, beverages, sauces, confectionery, seasonings, and processed foods. In addition, the above food includes both human food products and animal food products.

[0078] As specific examples, the above foods include special nutritional foods (e.g., formula milk, infant food, baby food, etc.), processed meat products, fish products (e.g., ham, sausage, etc.), tofu, jelly, noodles (e.g., ramen, noodles, etc.), health supplements, seasoned foods (e.g., soy sauce, soybean paste, red pepper paste, mixed sauce, mayonnaise, vinegar, etc.), sauces, confectionery (e.g., snacks, candy, gum, pies, ice cream, etc.), bakery products (e.g., bread, cake, cookies, etc.), processed dairy products (e.g., fermented milk, cheese, etc.), other processed foods, kimchi, pickled foods (various kimchi, pickled vegetables, etc.), beverages (e.g., fruit and vegetable beverages, coffee, carbonated beverages, soy milk, fermented beverages, etc.), natural seasonings (e.g., ramen soup, etc.), vitamin complexes, alcoholic beverages, liquors, and other health supplements. The above health functional food, beverage, food additive or beverage additive can be manufactured by a conventional manufacturing method.

[0079] Additionally, according to one example of the present application, the food may be a human foodstuff, such as a packaged foodstuff, candy (e.g., jelly candy), a dessert or snack, a condiment, or a frozen treat. Exemplary packaged foodstuffs include baby food desserts and snacks, such as seasonings, sauces, cheeses, vegetables, nuts and nut mixes, cookies, pastries, fruit flavored snacks, pancakes, waffles, hot cocoa mixes, donuts, noodles such as egg noodles, chips, potato chips, tortilla chips, corn chips, rice cakes, oatmeal, cereals, rice mixes, cake mixes, chili, meats such as deli meats, pasta, meals ready to eat, sports bars, and energy bars.

[0080] In one example, the food product may be a frozen treat. Exemplary frozen treats include ice cream, ice milk, sorbet, sherbet, and frozen pop. In one example, the food product may be candy. Exemplary candies include gelatin candy, hard candy, soft candy, chocolate, candy bars, lollipops, and caramel. In another example, the food product may be a condiment. Exemplary condiments include seasonings, sauces, mayonnaise, mustard, salad dressings, chip dips, and chip sauces.

[0081] Additionally, according to one example of the present application, the food may be a beverage, such as tea, flavored water, alcohol (e.g., beer, wine, or spirit), a beverage mix, such as an alcohol mixer, an energy drink, coffee, a coffee-flavored beverage, a coffee product, coconut water, soda water, or a sports drink. In one example of the present application, the pH of the beverage may be from about 3 to about 9 (e.g., from about 3.5 to about 8.5 or from about 4 to about 7.5). In one example of the present application, the food may be an animal food, such as feed for dogs, cats, canines, or horses.

[0082] According to an example of the present application, the food may be a product in which foam stability and maintenance are the main factors, such as meringue cookies, macarons, dacquoise, various cakes, whipped cream, whipped cream, butter cream, various icing or sanding products, or ice cream.

[0083] According to one example of the present application, the food may contain other ingredients as additional ingredients without particular limitation. For example, it may contain various flavoring agents or natural carbohydrates as additional ingredients, just like a typical beverage. Examples of the above-mentioned natural carbohydrates may include common sugars such as monosaccharides, such as glucose, fructose, etc.; disaccharides, such as maltose, sucrose, etc.; and polysaccharides, such as dextrin, cyclodextrin, etc., and sugar alcohols such as xylitol, sorbitol, erythritol, etc. In addition to the flavoring agents described above, natural flavoring agents (thaumatin, stevia extracts (e.g., rebaudioside A, glycyrrhizin, etc.)) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The proportion of the above-mentioned natural carbohydrates can be appropriately determined by a person skilled in the art.

[0084] In addition to the above, the food may contain various nutrients, vitamins, minerals (electrolytes), flavorings such as synthetic flavorings and natural flavorings, coloring agents and thickening agents (cheese, chocolate, etc.), pectic acid and its salts, alginic acid and its salts, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc. These ingredients may be used independently or in combination, and the proportions of these additives may also be appropriately selected by those skilled in the art.

[0085] In addition, the food may be formulated as one selected from the group consisting of tablets, pills, powders, granules, powders, capsules, and liquid formulations, further comprising at least one of a carrier, a diluent, an excipient, and an additive. Specific examples of the carrier, the excipient, the diluent, and the additive may include at least one selected from the group consisting of lactose, dextrose, sucrose, sorbitol, mannitol, erythritol, starch, acacia gum, calcium phosphate, alginate, gelatin, calcium phosphate, calcium silicate, microcrystalline cellulose, polyvinylpyrrolidone, cellulose, polyvinylpyrrolidone, methylcellulose, water, sugar syrup, methylcellulose, methyl hydroxybenzoate, propyl hydroxybenzoate, talc, magnesium stearate, and mineral oil.

[0086] In addition, according to another example of the present application, an oral care product is provided comprising at least one selected from the group consisting of crystalline kestose, the crystalline kestose, and the mixed sugar.

[0087] The above "crystalline ketose", "mixed sugar", etc. may be within the above-mentioned range, and the oral care product includes, for example, dental floss, toothpaste, fiber, or mouthwash.

[0088] Another example of the present application is a step of generating crystal nuclei at a temperature where the supersaturation of a kestose solution having a nystose content of less than 10 wt% based on a solid content of 100 wt% and a pH of 5 or higher is greater than 1 and less than 1.4; and

[0089] A method for producing crystalline ketose for improving foam stability and maintainability is provided, which comprises a step of growing a crystal.

[0090] The above “improvement of foam stability and maintainability” may be within the aforementioned range.

[0091] The larger the average size of the Kestos crystals, the better the physical properties and the greater the convenience of use. In order to manufacture such large crystals, both the seed crystal and main crystallization processes, which are divided into a transfer process, must be performed. However, the method for manufacturing Kestos crystals according to an example of the present application can manufacture large-sized Kestos crystals at a high yield even in a single-step process.

[0092] A method for producing crystalline kestose according to an example of the present application may include the steps of producing a kestose crystal stock solution; a step of controlling the supersaturation of the kestose crystal stock solution to generate crystal nuclei; and a step of growing crystals. The kestose crystal stock solution may be a kestose conversion reactant obtained by performing a kestose conversion. Specifically, the step of producing the kestose crystal stock solution may include the steps of performing a kestose conversion reaction from sugar; a step of separating kestose from the kestose conversion reactant with high purity; and optionally, a step of performing a filtration process and / or an ion purification process.

[0093] A specific example of the above crystalline kestose production method may include a first ion purification, SMB chromatography separation, a second ion purification, concentration and crystallization process, and optionally, the kestose conversion reactant may be subjected to an activated carbon treatment process, an ion purification process, or both an activated carbon treatment process and an ion purification process.

[0094] The above kestose conversion reactant can be produced using β-fructofuranosidase derived from Non-GMO Aspergillus niger. Specifically, sugar is dissolved in water, heated to 40 to 65°C, and the pH is titrated to 6.5 to 7.0 using a 1.0 to 4.0 N sodium hydroxide solution, followed by addition of β-fructofuranosidase for reaction. After this, when the kestose content is generated to be 45 wt% or more, the pH is titrated to 7.6 or higher, for example, pH 8.0, and then heated to 70 to 90°C to inactivate the enzyme. Afterwards, the product is passed through a filtration process in which 0.5 to 1.0% of the solid content is treated with activated carbon to remove color. After the filtration process, ion purification is performed. While the general purification process passes through K (cation) - A (anion) - MB (Mixed Bed: K:A = 1:2), in the case of kestose, the A tower is installed at the end, such as KA tower or MB-A, MB-KA, K-MB-A, to increase the pH of the reaction solution. This is to prevent fructooligosaccharide substances such as kestose and nystose from being decomposed during the manufacturing process. After that, the Brix is ​​adjusted to 50 to 60 wt% through concentration, and then kestose is separated with high purity using SMB (simulated moving bed), a chromatography high-purity separation process. The resins used at this time are Na+ type and Ca 2+ Type resin can be used. The separated raw solution is obtained with a kestose content of 80 to 98 wt%. The high-purity separated kestose is again subjected to an ion purification process. The high-purity kestose-containing solution obtained through SMB passes through an ion purification tower to have a pH of 5.0 to 8.0. After this, it is concentrated to 70 wt% or more through a concentration process, and then a crystallization process can be performed.

[0095] The Kestos solution for the above crystallization may have a solid content of 60 to 90 wt%, 60 to 85 wt%, 65 to 90 wt%, 65 to 85 wt%, 70 to 90 wt%, 70 to 85 wt%, 75 to 90 wt%, 75 to 85 wt%, 78 to 90 wt%, 78 to 85 wt%, 80 to 90 wt%, or 80 to 85 wt%.

[0096] The kestos solution for the above crystallization may be a high-purity kestos solution containing kestos in an amount of 85 wt% or more, for example, 90 wt% or more, based on a solid content of 100 wt%.

[0097] The Kestos solution for the above crystallization may have a nystose content of 10 wt% or less, less than 10 wt%, 9 wt% or less, 8 wt% or less, 7 wt% or less, 6 wt% or less, 5 wt% or less, 4 wt% or less, 3 wt% or less, 2 wt% or less, or 1 wt% or less based on 100 wt% of solid content.

[0098] The kestose solution for the above crystallization may have a pH of 5 to 8, pH 5 to 7.5, pH 5.5 to 8, pH 5.5 to 7.5, pH 6 to 8, pH 6 to 7.5, pH 6.5 to 8, pH 6.5 to 7.5, pH 7 to 8, or pH 7.5 to 8. The lower the pH of the composition for kestose crystallization, the more likely it is that fructooligosaccharides will be decomposed during the process, lowering the purity, which will adversely affect the crystallization yield and crystal particles. On the other hand, if the pH is too high, browning, in which the color of the solution turns yellow, may become more severe, so it is preferable for crystallization to be performed at an appropriate pH.

[0099] A method for producing crystalline kestose according to an example of the present application can crystallize by controlling the temperature and / or concentration of a kestose concentrate solution, and specifically, the supersaturation state required for crystallization can be maintained by lowering the temperature of the kestose solution or changing the concentration of the kestose solution. In an example of the present application, the crystallization progress can be monitored by collecting samples at regular intervals in the crystallization step and observing them with the naked eye or a microscope, or analyzing the sugar concentration and crystal particle shape of the supernatant obtained from centrifugation of the sample, and the temperature or the concentration of kestose can be controlled based on the results. In addition, the step of growing the crystal can additionally include one or more steps of dissolving the microcrystals produced in the crystal growth step.

[0100] The above crystallization process can be performed in various ways, including a cooling method in which the temperature is cooled to form crystals in a supersaturated state, and / or an evaporative concentration method in which water is evaporated to increase the concentration and form crystals.

[0101] An example of the above "cooling method" may be one that induces crystal growth by controlling the cooling rate and temperature. For example, the cooling method may induce crystal growth by controlling the cooling rate and temperature without performing reduced pressure concentration. In order for crystal growth to occur successfully, it is important to control the cooling rate so that the supersaturation of the crystal solution concentration remains constant during the cooling process. Therefore, the present application may include one or two periods during the cooling process, including cooling at a constant temperature.

[0102] For example, the cooling method can induce a supersaturated state by cooling the Kestos solution to a temperature of 75 to 30°C, 70 to 30°C, 65 to 30°C, 60 to 30°C, 55 to 30°C, 50 to 30°C, 45 to 30°C, 40 to 30°C, or 35 to 30°C, thereby forming crystals.

[0103] The cooling rate may be -0.1 to -5°C / hour, -0.1 to -3°C / hour, -0.1 to -2°C / hour, -0.1 to -1.5°C / hour, -0.5 to -5°C / hour, -0.5 to -3°C / hour, -0.5 to -2°C / hour, -0.5 to -1.5°C / hour, -1 to -5°C / hour, -1 to -3°C / hour, -1 to -2°C / hour, or -1 to -1.5°C / hour. If the cooling rate is low, the co-crystal formation time may be long, which may result in low productivity, and if the cooling rate is high, crystals of small particle size may be formed, which may make it difficult to recover the crystals.

[0104] The method for producing the above kestose crystal may include a step of generating crystal nuclei from a high-purity kestose solution containing 85 wt% or more of kestose, a solid content of 60 to 90 wt%, preferably 78 to 85 wt%, a pH range of 6 to 8, preferably pH 6.5 to 7.5, and a temperature of supersaturation of more than 1 and 1.4 or less, preferably 1.01 to 1.3, and a step of cooling the temperature of the solution to grow crystals.

[0105] Specifically, the method for producing the above kestose crystal may include a step of slowly stirring a kestose-containing solution containing 85 wt% or more of kestose and having a solid content of 78 to 83 wt% at a temperature of 50 to 70°C to generate crystal nuclei, and a step of cooling the temperature of the solution to 25 to 35°C to grow crystals. The method for producing the above kestose crystal may additionally include a step of adding a seed.

[0106] The size of the above seed is 50 to 500 μm, 50 to 450 μm, 50 to 400 μm, 50 to 350 μm, 50 to 300 μm, 100 to 500 μm, 100 to 450 μm, 100 to 400 μm, 100 to 350 μm, 100 to 300 μm, 150 to 500 μm, 150 to 450 μm, 150 to 400 μm, 150 to 350 μm, 150 to 300 μm, 200 to 500 μm, 200 to 450 μm, 200 to 400 μm, 200 to 350 μm, 200 to 300 μm, The size may be 250 to 500 μm, 250 to 450 μm, 250 to 400 μm, 250 to 350 μm, 250 to 300 μm, 300 to 500 μm, 300 to 450 μm, 300 to 400 μm, or 300 to 350 μm.

[0107] The amount of the seed may be 0.01 to 5 wt%, 0.01 to 3 wt%, 0.01 to 2 wt%, 0.01 to 1.5 wt%, 0.01 to 1 wt%, 0.1 to 5 wt%, 0.1 to 3 wt%, 0.1 to 2 wt%, 0.1 to 1.5 wt%, 0.1 to 1 wt%, 0.5 to 5 wt%, 0.5 to 3 wt%, 0.5 to 2 wt%, 0.5 to 1.5 wt%, 0.5 to 1 wt%, 1 to 5 wt%, 1 to 3 wt%, 1 to 2 wt%, or 1 to 1.5 wt%, relative to the solid content weight of the crystallization solution.

[0108] An example of the above "evaporative concentration method" may include a step of generating crystal nuclei from a high-purity kestose solution containing 85 wt% or more of kestose and having a solid content of 60 to 90 wt%, preferably 65 to 85 wt%, and a pH in the range of 6 to 8, preferably pH 6.5 to 7.5, in a vacuum state at a temperature of a supersaturation of more than 1 and 1.4 or less, preferably 1.01 to 1.3, and a step of growing crystals while maintaining the supersaturation at 1.1 under vacuum and constant temperature conditions. The step of additionally adding a crystal stock solution may be performed under constant temperature conditions, that is, may not be accompanied by a temperature decrease. When the temperature of the kestose crystal stock solution is lowered, the viscosity of the crystal stock solution increases, thereby reducing the fluidity of the stock solution and reducing collisions between molecules, which may affect crystal growth. In addition, as the viscosity increases, the stickiness becomes more severe, which may make it difficult to recover the crystals. In addition, if the viscosity of the crystal mother liquor is high, it becomes difficult to separate the crystals and the mother liquor, and more washing processes are required, which ultimately has a negative impact on the recovery rate. If even a small amount of the mother liquor is attached to the crystals, the purity of the crystal particles may decrease or the hygroscopicity may increase during storage, causing them to harden or clump. Therefore, in one example of the present application, the concentration may not be accompanied by an increase in the supersaturation of the crystal mother liquor.

[0109] Specifically, the method for producing the above kestose crystal comprises the steps of: introducing a kestose-containing solution containing 85 wt% or more of kestose and having a solid content of 60 to 90 wt% into a reactor at a temperature of 60 to 70° C. to make 20 to 50% of the reactor volume, stirring slowly to produce crystal nuclei; and maintaining a vacuum state, while maintaining the concentration at a constant level of 60 to 90 wt%, 60 to 85 wt%, 60 to 83 wt%, 65 to 90 wt%, 65 to 85 wt%, 65 to 83 wt%, 70 to 90 wt%, 70 to 85 wt%, 70 to 83 wt%, 75 to 90 wt%, 75 to 85 wt%, 75 to 83 wt%, 80 to 90 wt%, 80 to 85 wt%, or 80 to 83 wt%; A growth step may be included. Maintaining the concentration constant may be achieved by additionally adding the Kestose-containing solution. Specifically, the crystal growth process may be performed by repeatedly adding the solution 1 to 4 times.

[0110] The method for manufacturing the above Kestos crystal may additionally include a process of adding the above seed. The above seed is as described above.

[0111] In one example of the present application, the method for producing the crystalline kestose includes a step of secondary ion purification of a kestose fraction obtained in a high-purity separation process, a step of concentrating the ion-purified kestose fraction, and a step of crystallizing kestose from the concentrate to obtain kestose crystals, and may optionally further include a process for recovering kestose crystals, a washing process, and a drying process.

[0112] The method for producing kestose crystals according to the present application may further include a step of recovering the kestose crystals obtained in the crystallization step using various solid-liquid separation methods, such as centrifugation, a step of washing with deionized water, and a step of drying. The drying step may be performed in a fluidized bed dryer or a vacuum dryer, but is not limited thereto.

[0113] The crystallization yield of the method for producing crystalline kestos according to the present application may be 40% or more, 45% or more, 46% or more, 47% or more, 48% or more, 49% or more, 50% or more, 51% or more, 52% or more, 53% or more, 54% or more, 55% or more, or 56% or more.

[0114] Another example of the present application is a step of generating crystal nuclei at a temperature in which the supersaturation of a kestose solution having a nystose content of less than 10 wt% based on a solid content of 100 wt% and a pH of 5 or higher is greater than 1 and less than 1.4;

[0115] A step of growing a crystal to obtain a crystalline ketose; and

[0116] A method for producing a cream with improved foam stability and retention capacity is provided, comprising a step of mixing the above-described crystalline kestos with whipped cream or egg white to obtain a cream.

[0117] In an example of the method for producing a cream with improved foam stability and retention ability according to the present application, in the step of obtaining the cream, the mixing ratio of the crystalline kestos and the whipped cream or egg white liquid may be 10:1 to 1:100. Specifically, in the method for producing a cream with improved foam stability and retention ability, in the step of obtaining the cream, the mixing ratio of the crystalline kestos and the whipped cream or egg white liquid may be 10:1 to 1:100, 10:1 to 1:60, 10:1 to 1:20, 6:1 to 1:100, 6:1 to 1:60, 6:1 to 1:20, 2:1 to 1:100, 2:1 to 1:60, or 2:1 to 1:20.

[0118] Another example of the present application is a step of generating crystal nuclei at a temperature in which the supersaturation of a kestose solution having a nystose content of less than 10 wt% based on a solid content of 100 wt% and a pH of 5 or higher is greater than 1 and less than 1.4;

[0119] A step of growing a crystal to obtain a crystalline ketose; and

[0120] A method for producing a mixed sugar is provided, comprising the step of mixing the above-mentioned crystalline kestose and steviol glycoside to obtain a mixed sugar.

[0121] The above “steviol glycosides”, “crystalline kestose”, “mixed sugars”, etc. may be within the above-mentioned range.

[0122] In the method for producing a mixed sugar according to an example of the present application, in the step of obtaining the mixed sugar, the mixing ratio of the crystalline kestose and the steviol glycoside may be 1:1 to 1000:1. For example, in the method for producing the mixed sugar, in the step of obtaining the mixed sugar, the mixing ratio of the crystalline kestose and the steviol glycoside may be 1:1 to 1000:1, 1:1 to 700:1, 1:1 to 400:1, 10:1 to 1000:1, 10:1 to 700:1, 10:1 to 400:1, 20:1 to 1000:1, 20:1 to 700:1, or 20:1 to 400:1.

[0123] Another example of the present application is a step of generating crystal nuclei at a temperature in which the supersaturation of a kestose solution having a nystose content of less than 10 wt% based on a solid content of 100 wt% and a pH of 5 or higher is greater than 1 and less than 1.4;

[0124] A step of growing a crystal to obtain a crystalline ketose; and

[0125] A method for producing a cream with improved foam stability and retention ability, comprising the step of obtaining a mixed sugar by mixing the above crystalline kestose and steviol glycosides,

[0126] The method further comprises a step of mixing the crystalline kestose or steviol glycoside with cream or egg white before the step of obtaining the mixed sugar, or

[0127] After the step of obtaining the mixed sugar, a step of mixing the mixed sugar with whipping cream or egg white liquid is further included, or

[0128] A method is provided, wherein the step of obtaining the above mixed sugar comprises mixing together whipped cream or egg white.

[0129] The above “foam stability and maintenance”, “steviol glycosides”, “mixed sugars”, and “crystalline kestose” may be within the aforementioned range.

[0130] According to an example of the present application, when producing a cream with improved foam stability and retention ability by mixing crystalline kestose and steviol glycosides and whipped cream or egg white, the timing, order or step of mixing the whipped cream or egg white is not important, and it is acceptable as long as it is mixed in the weight ratio / mixing ratio described above.

[0131]

[0132] One example of the present application provides a crystalline kestose, which can improve the hygroscopicity and dissolution rate of the kestose, and enhance the storage stability. Specifically, by providing a kestose crystalline form having a specific particle size distribution and a large average particle size, the hygroscopicity and dissolution rate of the kestose crystal can be improved, and the storage stability can be enhanced. Furthermore, the crystalline kestose can enhance foam stability and retention properties. In addition, according to another example of the present application, a mixed sugar comprising the crystalline kestose and a steviol glycoside can enhance foam stability and retention properties, and thus can be utilized as a low-calorie / calorie-free sweetener, thereby contributing to the food industry.

[0133]

[0134] FIG. 1 is a drawing showing an optical microscope photograph of a crystalline kestos according to an example of the present application.

[0135] Figure 2 is a graph showing the moisture absorption rate of crystalline ketose according to an example of the present application.

[0136] Figure 3 is a graph showing the dissolution rate of crystalline kestos according to an example of the present application.

[0137] Figure 4 is a photograph showing that powdered Kestos (comparative group 1) and FOP (comparative group 2) in Experimental Example 1 do not dissolve well in whipped cream due to lumping.

[0138] FIG. 5 is a diagram showing the appearance and volume of whipped cream, control group, and comparative group manufactured with crystalline kestos according to an example of the present application, immediately after manufacture and after 24 hours.

[0139] FIG. 6 is a diagram showing the appearance and volume of whipped cream, control group, and comparison group prepared with a mixture of crystalline kestos and Reb M according to an example of the present application, immediately after preparation and after 24 hours.

[0140] FIG. 7 is a diagram showing the appearance of a meringue cream prepared with a mixture of crystalline kestos and Reb M according to an example of the present application, a control group, and a comparison group at the initial mixing and the end of mixing.

[0141] FIG. 8 is a diagram showing one step of an experiment to confirm the dissolution rate between a meringue cream, a control group, and a comparison group prepared with a mixed sugar of crystalline kestos and Reb M according to an example of the present application.

[0142] FIG. 9 is a diagram showing the results of comparing the dissolution rates between a meringue cream manufactured with a mixed sugar of crystalline kestos and Reb M according to an example of the present application, a control group, and comparative groups.

[0143] FIG. 10 is a diagram showing the appearance and volume of a meringue cream prepared with a mixture of crystalline kestos and Reb M according to an example of the present application, a control group, and a comparison group immediately after preparation and after 24 hours.

[0144] FIG. 11 is a diagram showing the appearance of a meringue cream manufactured with a mixture of crystalline kestos and Reb M according to an example of the present application, a control group, and a comparison group 24 hours after manufacture.

[0145] FIG. 12 is a diagram showing the appearance of a meringue dough made with a mixture of crystalline kestos and Reb M according to an example of the present application immediately after molding and after 3 hours.

[0146] FIG. 13 is a diagram showing the appearance of a meringue dough manufactured with a mixture of crystalline kestos and Reb M according to an example of the present application, 24 hours after molding.

[0147] FIG. 14 is a drawing showing the appearance after baking of a meringue dough made with a mixed sugar of crystalline kestos and Reb M according to an example of the present application.

[0148] FIG. 15 is a diagram showing the sensory evaluation results of meringue cookies manufactured with a mixed sugar of crystalline kestos and Reb M according to an example of the present application.

[0149]

[0150] The present invention is described in detail below.

[0151]

[0152] The present invention will be described in more detail below through examples. However, these examples are intended to exemplify the present invention and the scope of the present invention is not limited to these examples.

[0153]

[0154] Manufacturing and characterization of crystalline kestos

[0155] Example 1: Preparation of Kestose Crystalline Solution

[0156] After 45 kg of water heated to 55℃ was put into the saccharification tank, 55 kg of sugar was added, and the sugar crystals were completely dissolved through stirring for 1 to 2 hours. After that, the pH was adjusted to 6.5 to 7.0, and β-fructofuranosidase derived from Aspergillus niger, an enzyme for producing syrup with a high content of kestose, was added, and the reaction was carried out for 24 to 48 hours according to the manufacturing method disclosed in Korean Patent Publication No. 10-2018-0078065. At this time, in the enzyme reaction section where the sugar content remained at 26 wt%, the pH was adjusted to 7.6 or higher using 4 N NaOH, and at the same time, the enzyme was heated to 80℃ for 2 hours to inactivate the enzyme. At the point when the enzyme inactivation was complete, it was manufactured by adjusting the pH to 75 wt% through decolorization / filtration, purification, and concentration. After that, Na + High-purity separation was performed using SMB filled with type separation resin to secure a raw material for the crystallization process containing more than 85% of Kestos.

[0157] < Conditions for analysis of kestose content and sugar composition >

[0158] - Analysis equipment: HPLC Agilent, 1100 Series

[0159] - Column: Shodex Asahipak NH2P-50 4E

[0160] - Injection volume: 10㎕

[0161] - Flow rate: 1 ml / min

[0162] - Column temperature: 30℃

[0163] - Mobile phase: Acetonitrile 70%

[0164]

[0165] Example 2: Preparation of Kestos crystals using a cooling method (1)

[0166] A crystallization process was performed by slowly cooling the crystal solution containing 91.4 wt% of kestose, 7.0 wt% of nystose, and 1.6 wt% of sugar prepared in Example 1 to precipitate crystals.

[0167] Specifically, seed crystals of 150 μm in size were added at 1 wt% based on the solid weight to a crystallization solution having an initial temperature of 60°C, pH 7.5, and a solid content of 82.5 wt%. At this time, the supersaturation degree was 1.1, and the solution was cooled to 30°C at a constant cooling rate of -1°C / hour. The mother liquor was removed by centrifugal dehydration, and the crystals obtained from the first crystallization were washed with cooling water and then dried to recover kestos crystals.

[0168] The purity analysis of the manufactured Kestos crystals was performed by HPLC analysis using the same method as in Example 1. The purity of the manufactured Kestos crystals was 99.3 wt%, and the crystal yield was 48.4%.

[0169]

[0170] Example 3: Preparation of Kestos crystals using a cooling method (2)

[0171] A crystallization process was performed in the same manner as in Example 2 using a crystal stock solution containing 91.4 wt% of kestose, 7.0 wt% of nystose, and 1.6 wt% of sugar prepared in Example 1, but crystallization was performed using seed crystals having a size of 300 μm.

[0172] The purity analysis of the manufactured Kestos crystals was performed using HPLC analysis in the same manner as in Example 1. The purity of the manufactured Kestos crystals was 99.4 wt%, and the crystal yield was 46.6%.

[0173]

[0174] Example 4: Preparation of Kestos crystals using a cooling method (3)

[0175] The same method as Example 2 was performed using a crystal stock solution containing 91.4 wt% of Kestose, 7.0 wt% of Nistose, and 1.6 wt% of sugar prepared in Example 1, except that 0.5 wt% of seed crystals having a size of 300 μm were added based on the weight of solids, and the cooling was performed at the same rate of -0.5°C / hour to 30°C.

[0176] The purity analysis of the manufactured Kestos crystals was performed by HPLC analysis using the same method as in Example 1. The purity of the manufactured Kestos crystals was 99.7 wt%, and the crystal yield was 51.6%.

[0177]

[0178] Example 5: Preparation of Kestos crystals using evaporation and concentration method (1)

[0179] Using the crystal stock solution containing 91.4 wt% of kestose, 7.0 wt% of nystose, and 1.6 wt% of sugar prepared in Example 1, a kestose-containing solution having a solid content of 68 wt% and a pH of 7.5 was introduced into the reactor at a temperature of 60°C in a vacuum state to make up 25% of the reactor volume, and vacuum concentration was performed in the reactor to make the solid content 82.5 wt%.

[0180] At a concentration of the original solution having a supersaturation degree of 1.1, seed crystals were added and stirred slowly to generate crystal nuclei. While maintaining the vacuum state, the original solution was additionally added in the same volume as the initial solution, and the concentration was performed so that the solid content of 82.5 wt% and the supersaturation degree were maintained constant, while growing crystals. At this time, without lowering the temperature, the solution was added under constant temperature conditions, and the concentration was performed to a solid content of 82.5 wt% so as to maintain a supersaturation degree of 1.1. Since fine crystals may also precipitate as crystals grow, a small amount of water was added before additional addition of the original solution to dissolve the fine crystals, thereby preventing the growth of crystal particles from being hindered by the fine crystals when the original solution was added. The same method of adding the original solution and adding water as described above was repeated a total of 4 additional times.

[0181] After the manufactured kestose crystals were discharged from the reactor, the mother liquor was removed by centrifugal dehydration, and the crystals obtained through the first crystallization were washed with cooling water and then dried to recover them. The purity of the manufactured kestose crystals was analyzed by HPLC using the same method as in Example 1, and the purity of the manufactured kestose crystals was 99.7 wt%, and the crystal yield was 56.8%.

[0182] In the case of Examples 4 and 5, the pH of the original solution was 7.5, so the content of kestose did not decrease even though the crystallization process was performed at high temperature for a long time, and the content of nystose, which can act as an inhibitor of kestose crystal growth, was less than 7 wt%, so it did not significantly affect the crystallization process.

[0183]

[0184] Example 6: Preparation of Kestos crystals using evaporation and concentration method (2)

[0185] A crystal stock solution containing 91.4 wt% of kestose, 7.0 wt% of nystose, and 1.6 wt% of sugar prepared in Example 1 was prepared, and the pH was adjusted to 4.3 using 1 N HCl. In the same manner as in Example 5, a kestose-containing solution having a solid content of 68 wt% was introduced into a reactor at a temperature of 65°C in a vacuum state so as to account for 25% of the reactor volume, and vacuum concentration was performed within the reactor so as to have a solid content of 82.5 wt%.

[0186] At a supersaturation concentration of 1.1, seed crystals were added and stirred slowly to generate crystal nuclei. While maintaining the vacuum state, the original solution was additionally added in the same volume as the initial solution, and the concentration was performed so that the solid content and supersaturation were maintained constant at a concentration of 82.5 wt%, in an attempt to grow crystals. However, the crystals in the original solution did not grow well, and many fine crystals were contained. In order to grow the fine crystals into larger crystals, a small amount of water was added to redissolve the fine crystals before adding the original solution, but the crystal growth did not proceed well.

[0187] During the crystallization, the original solution was sampled and analyzed for its sugar composition. As the pH was below 5, the long-term high-temperature reaction resulted in the decomposition of the kestose and nystose components, resulting in a slight decrease in the kestose content to 88.8%. It was determined that a composition containing nystose components of 10% or more would be at a level that would impede the growth of kestose crystals. Therefore, in Example 6, kestose crystals could not be recovered.

[0188] Therefore, it was determined that conditions of pH 5 or higher and a nystose content of less than 10% of the total sugar composition were required for kestose crystallization.

[0189]

[0190] Comparative Example 1: Separation of Kestos crystal particles

[0191] The Kestos crystals manufactured in Example 2 were sieved and mixed with the crystals obtained in Example 4 at a ratio of 7.7:2.3 to manufacture a Kestos crystal sample having an average particle size of approximately 200 μm and a high fine powder content.

[0192]

[0193] Test Example 1: Observation of Kestose Crystal Form

[0194] The morphology of the Kestos crystals manufactured in Example 4 was observed using an optical microscope. Fig. 1 is an optical microscope photograph of Kestos crystal particles manufactured in Example 3, measured at a magnification of X100. As shown in Fig. 1, it was found that the Kestos crystals according to the present application had a rectangular hexahedral shape, indicating high uniformity and hardness of the crystals.

[0195]

[0196] Test Example 2: Particle size distribution analysis of kestos crystals

[0197] To confirm the particle size distribution of the Kestos crystals manufactured in Examples 2 to 5 and Comparative Example 1, a laser diffraction-type particle size analyzer was used. The sample was repeated several times, and the particle size distribution analysis results are shown in Table 1 below.

[0198] <Analysis Conditions>

[0199] Analytical instrument: Mastersizer2000 (MALVERN Instrument)

[0200] Accessory Equipment Name: Hydro 2000MU (A)

[0201] Dispersant: Isopropyl alcohol

[0202]

[0203] Classification Example 2 Example 3 Example 4 Example 5 Comparative Example 1D [4, 3] - Volume weighted mean (㎛) 200.628 2.235 7.134 5.620 1.710 ㎛ or less (%) 1.23 1.02 0.34 0.36 5.87 20 ㎛ or less (%) 2.21 2.18 0.94 0.92 7.95 50 ㎛ or less (%) 6.41 4.58 2.65 2.69 21.45 60 ㎛ or less (%) 7.66 5.17 3.11 3.18 26.34 70 ㎛ or less (%) 10.40 7.35 4.60 4.67 36.95 80 ㎛ or less (%) 11.98 9.28 5.82 5.88 42.03 100 ㎛ or less (%)13.9112.017.497.5546.70140 ㎛ or less (%)25.5925.4316.0716.4559.82180 ㎛ or less (%)32.8431.2520.2020.9164.76200 ㎛ or less (%)42.1337.3224.9026.0569.93240 ㎛ or less (%)65.4249.2435.7738.0278.65240 ㎛ or more (%)34.5850.7664.2361.9821.35

[0204] As shown in Table 1 above, when producing kestose crystals by the cooling crystallization method, the larger the seed size, the larger the particle size distribution of the final kestose crystal particles. This means that the seed size is an important factor in the growth of kestose crystals. In addition, the growth pattern of kestose crystals could be controlled by adjusting the seed amount and cooling rate. Therefore, it was confirmed that the seed amount, the size of the seed added, and the cooling rate are factors that affect kestose crystallization.

[0205]

[0206] Test Example 3: Differential Scanning Calorimetry (DSC) Analysis

[0207] DSC analysis was performed on the kestose crystals prepared in Example 4. As a control, fructooligosaccharide powder containing 85% kestose prepared by CVD drying was used. The specific DSC analysis conditions were as follows:

[0208] - Equipment name: DSC[differential scanning calorimetry]

[0209] - Manufacturer: Perkin Elmer

[0210] - Method: 30 to 250℃, 10℃ / min heating, N2gas purge (standard method: refer to ASTM D 3418)

[0211] The results of DSC analysis of the above Kestos crystals are shown in Table 2 below.

[0212]

[0213] Classification Tm (℃) ΔH (J / g) Example 4206.35120.1 Fructooligosaccharide powder (containing 85% kestose) 85.0655.70

[0214] As a result of DSC analysis, compared to amorphous powder manufactured directly by spray dryer or convection drying (CVD) without crystallization, the Kestos crystal according to an example of the present application was measured to have a relatively high Tm value and a high heat capacity. In the DSC analysis of the crystal, the higher the heat capacity, the more difficult it is to melt, and the higher the heat capacity and the narrower the endothermic peak width, the more uniform and hard the crystal is formed. Therefore, it was confirmed that by manufacturing crystalline particles through crystallization, Kestos can be formed more uniformly and hard than the amorphous powder product, and can be used stably.

[0215]

[0216] Test Example 4: Measurement of hygroscopicity of Kestos crystals

[0217] A hygroscopicity comparison test was conducted on the Kestos crystals obtained in Examples 2 to 5 and Comparative Example 1. Specifically, in order to quickly compare the effects on hygroscopicity, a constant temperature and humidity chamber set at a temperature of 25°C and a relative humidity of 75% was used. The weight of each sample was precisely measured at 10 g and stored for an hour under constant temperature and humidity conditions. Then, the increased weight was measured from the total weight of the plate including the initial sample, and it was determined that moisture was absorbed by the increased weight. The increased weight was calculated as a percentage based on the initial weight of the plate and the sample. A hygroscopicity comparison graph of each sample is shown in Fig. 2, and the increase rate (%) of the hygroscopic weight of each sample is shown in Table 3 below.

[0218] As shown in Table 3 below, the kestose crystals of Examples 2 and 3 showed weight increases of 1.8% and 1.6%, respectively, during a 6-hour storage period, and the kestose crystals of Examples 4 and 5 showed weight increases of approximately 1.5%. On the other hand, the kestose crystal of Comparative Example 1 showed a high weight increase of more than 2%. As a result, it was confirmed that the larger the crystal particles of kestose, the more hygroscopic kestose could be provided.

[0219]

[0220] Storage time (hr) Comparative example 1 Weight increase rate (%) Example 2 Weight increase rate (%) Example 3 Weight increase rate (%) Example 4 Weight increase rate (%) Example 5 Weight increase rate (%) 0 ...

[0221] Test Example 5: Measurement of the dissolution rate of Kestos crystals

[0222] A comparative test of the dissolution rate of the Kestos crystals manufactured in Examples 2 to 5 and Comparative Example 1 was conducted. Specifically, 20 g of the sample was added to 180 g of water, and the time until complete dissolution was measured. The sample was stirred at a constant speed of 150 rpm at 25°C, and the solid content of the supernatant was measured to calculate the solubility until the final dissolution concentration was reached as a percentage, and the time of complete dissolution was confirmed. A comparative graph of the dissolution rate of each sample is shown in Fig. 3, and the solubility percentage (%) of each sample is shown in Table 4 below.

[0223] The times required for the Kestos crystals of Examples 2 and 3 to completely dissolve were 180 seconds and 135 seconds, respectively, and the Kestos crystals of Examples 4 and 5 to completely dissolve were 108 seconds and 110 seconds, respectively. On the other hand, the Kestos crystal of Comparative Example 1 took the longest time to completely dissolve, taking 280 seconds.

[0224] In general, when the size of the crystal is large, the dissolution rate is slow, but the kestose crystal according to an example of the present application showed a fast dissolution rate because the time for complete dissolution was short despite having a large average particle size. In addition, the kestose crystal according to an example of the present application showed a faster dissolution rate as the size increased. This is a characteristic that is different from the characteristics of general crystals. The kestose crystal is a trisaccharide crystal and has the characteristics of high viscosity of the crystal solution and easy agglomeration during the crystallization process. However, the kestose crystal according to an example of the present application was determined to have a fast dissolution rate because it has a large average particle size and a small distribution ratio of microcrystals that are easy to agglomerate. Therefore, the crystalline kestose manufactured according to an example of the present application can provide a kestose that reduces agglomeration between crystals during dissolution while improving the dissolution rate.

[0225]

[0226] Time (sec) Comparison Example 1 Solubility percentage (%) Example 2 Solubility percentage (%) Example 3 Solubility percentage (%) Example 4 Solubility percentage (%) Example 5 Solubility percentage (%)402.7020.0028.1032.4330.486043.9670.6576.3081.0878.658668.1681.4090.6097.3096.4510878.4086.1095.1010099.2111078.8086.7095.3010010013582.1092.7010010010015686.5097.2010010010018089.2010010010010023096.20100100100100280100100100100100

[0227] Afterwards, the foam stability and / or maintenance properties of the mixed sugar containing the crystalline kestose of Example 2 and Rebaudioside M (hereinafter referred to as Reb M) among steviol glycosides were confirmed.

[0228]

[0229] Confirmation of foam stability and maintenance of crystalline kestos and mixed sugars containing it

[0230] Reference Example - Preparation of Kestos Powder

[0231] (1) Preparation of Kestos powdered concentrate (same as Example 1 except for the final Kestos content)

[0232] After 45 kg of water heated to 55℃ was put into the saccharification tank, 55 kg of sugar was added, and the sugar crystals were completely dissolved through stirring for 1 to 2 hours. After that, the pH was adjusted to 6.5 to 7.0, and β-fructofuranosidase derived from Aspergillus niger, an enzyme for producing syrup with a high content of kestose, was added, and the reaction was carried out for 24 to 48 hours according to the manufacturing method disclosed in Korean Patent Publication No. 10-2018-0078065. At this time, in the enzyme reaction section where the sugar content remained at 20 wt%, 4 N NaOH was used to adjust the pH to 7.6 or higher, and at the same time, the temperature was heated to 80℃ for 2 hours to inactivate the enzyme. At the point when the enzyme inactivation was complete, it was manufactured by adjusting the decolorization / filtration and ion purification processes to 40 to 60 wt%. After that, Na + High-purity separation was performed using SMB filled with type separation resin to secure a raw material for the powdering process containing more than 80% of Kestos.

[0233]

[0234] (2) Powder production by drying

[0235] The powdered raw material prepared in the above (1) was sprayed using a two-fluid nozzle type atomizer in a spray dryer (manufacturer: GEA Niro, model name: HKC[1]100-DJ), and the powder was manufactured under the condition that the hot air inlet temperature was maintained at 150 to 180°C and the hot air temperature inside the spray dryer and at the outlet was maintained at 85 to 100°C.

[0236] The manufactured kestose powder contained 82.0 wt% kestose, 8.3 wt% nystose, 7.5 wt% sugar, 1.4 wt% glucose, and 0.8 wt% fructose.

[0237]

[0238] Experimental Example 1. Confirmation of foam stability and maintenance of crystalline kestos - whipped cream icing

[0239] (1) Experimental method

[0240] In this experiment, the foam stability and maintenance properties of the crystalline kestos of Example 2 were examined through whipped cream icing. Specifically, in a mixer bowl, 50 g of sugar (white sugar, Samyang Corporation; control group 1), 50 g of crystalline kestos (experimental group 1), 50 g of powdered kestos (kestos powder manufactured according to the above-mentioned reference example; comparative group 1), and 50 g of FOP (Fructo Oligosaccharide Powder; comparative group 2) were each mixed with 500 g of whipped cream (Seoul Milk whipped cream, milk fat content of 38% or more) in the mixing ratios shown in Table 5 below. Then, each sugar was thoroughly dissolved in the whipped cream. After this, using a mixer (product name: KitchenAid Mix 7-Quart Mixer, model name: 5KSM7990x, manufacturer: Whirlpool Corp.; total of 10 stages; 40 to 200 rpm), the whipping cream and sugar were mixed at medium-high speed (mixer stage 6) for 2 minutes, then at medium speed (mixer stage 4) for 3 minutes, and then at low speed (mixer stage 2) for 1 minute to complete the whipping cream.

[0241] After this, the specific gravity of the whipped cream of control group 1, experimental group 1, comparative group 1, and comparative group 2 manufactured in this experimental example was measured, and 40 g of it was placed in a measuring cylinder, and the appearance and volume change over time were measured.

[0242]

[0243] Control group 1, Experimental group 1, Comparative group 1, Comparative group 2, Whipped cream 500.00, 500.00, 500.00, 500.00, Sugar 50.00, Crystalline Kestose 50, Powdered Kestose 50, FOP 50

[0244] (2) Experimental results

[0245] As a result of manufacturing whipped cream, unlike sugar (control group 1) and crystalline kestose (experimental group 1), powdered kestose (comparative group 1) and FOP (comparative group 2) did not dissolve well in the whipped cream due to lumping (see Fig. 4).

[0246]

[0247] 1) Specific gravity of whipped cream

[0248] Meanwhile, the specific gravity of the cream was confirmed as shown in Table 6 below.

[0249]

[0250] Control group 1Experimental group 1Comparison group 1Comparison group 2Specific gravity 0.4150.4150.4180.433

[0251] If the specific gravity is low, it means that a lot of air has been trapped, making the cream light. If the specific gravity is high, it means that the whipping was not sufficient, or that butter has separated due to excessive whipping.

[0252] As a result, the cream conditions of control group 1 and experimental group 1 were similar, but control group 1 had slightly excessive whipping, and FOP had insufficient whipping, resulting in a high specific gravity.

[0253]

[0254] 2) Appearance of manufactured whipped cream and changes over time

[0255] The volume of each cream immediately after production and after 24 hours were as shown in Table 7 below, and the appearance was as shown in Figure 5.

[0256]

[0257] Volume (ml) Control group 1 Experimental group 1 Comparison group 1 Comparison group 2 Immediately after manufacturing 97968893 One day later 77835983

[0258] As a result, the volume immediately after manufacturing was in the order of crystalline kestose (experimental group 1) = sugar (control group 1) ≥ FOP (comparative group 2) > powdered kestose (comparative group 1), and the volume after 24 hours (one day) was in the order of crystalline kestose (experimental group 1) = FOP (comparative group 2) > sugar (control group 1) > powdered kestose (comparative group 1).

[0259] Immediately after manufacturing, the reason why the volume of powdered Kestos (comparative group 1) was low was because the cream was weak, and the foam was broken when injected into the measuring cylinder. When examining the change before and after 24 hours, it was confirmed that the crystalline Kestos of experimental group 1 had the best foam stability and maintenance.

[0260]

[0261] Experimental Example 2. Confirmation of foam stability and maintenance of mixed sugar containing crystalline kestose - whipped cream icing

[0262] (1) Experimental method

[0263] In this experiment, the foam stability and maintenance properties of a mixed sugar containing crystalline kestose of Example 2 and other sugars, particularly Rebaudioside M (Reb M), one of the steviol glycosides used as a non-calorie sweetener, were examined through whipped cream icing. Specifically, in a mixer bowl, 50 g of sugar (white sugar, Samyang Corporation; Control Group 2), 48.5 g of crystalline kestose and 1.5 g of Reb M (Experimental Group 2), 48.5 g of powdered kestose (kestose powder manufactured according to the above-mentioned Reference Example) and 1.5 g of Reb M (Comparative Group 3), and 48.5 g of FOP (Fructo Oligosaccharide Powder) and 1.5 g of Reb M (Comparative Group 4) were each mixed with 500 g of whipping cream (Seoul Milk whipping cream, milk fat content of 38% or more) in the mixing ratios shown in Table 8 below. Afterwards, each mixed sugar was well dissolved in the whipping cream. After this, the whipping cream and mixed sugar were mixed at medium-high speed (mixer level 6) for 2 minutes and 30 seconds using a mixer (product name: KitchenAid Mix 7-Quart Mixer, model name: 5KSM7990x, manufacturer: Whirlpool Corp.; total of 10 stages; 40 to 200 rpm) to complete the whipping cream.

[0264] After this, the specific gravity of the whipped cream of control group 2, experimental group 2, comparative group 3, and comparative group 4 manufactured in this experimental example was measured, and 40 g of it was placed in a measuring cylinder, and the appearance and volume change over time were measured.

[0265]

[0266] Raw material control group 2 experimental group 2 comparison group 3 comparison group 4 whipped cream 500.00 500.00 500.00 500.00 sugar 50.00 Reb M1.5 1.5 1.5 Crystalline Kestose 48.5 Powdered Kestose 48.5 FOP 48.5

[0267] (2) Experimental results

[0268] 1) Specific gravity of whipped cream

[0269] The specific gravity of the cream was checked and was as shown in Table 9 below.

[0270]

[0271] Control group 2, Experimental group 2, Comparison group 3, Comparison group 4, Specific gravity 0.4220.4090.4110.436

[0272] As a result, the specific gravity and condition of the cream of experimental group 2 and comparative group 3 were similar, but control group 2 and comparative group 4 showed less whipping than experimental group 2 and comparative group 3, resulting in a cream condition with a flowing feel.

[0273]

[0274] 2) Appearance of manufactured whipped cream and changes over time

[0275] The volume of each cream immediately after production and after 24 hours were as shown in Table 10 below, and the appearance was as shown in Figure 6.

[0276]

[0277] Volume (ml) Control group 2 Experimental group 2 Comparison group 3 Comparison group 4 Immediately after manufacturing 10110110298 One day later 67706864

[0278] As a result, the volume immediately after manufacturing was in the order of powdered kestose + Reb M (comparative group 3) ≥ crystal kestose + Reb M (experimental group 2) = sugar (control group 2) > FOP + Reb M (comparative group 4), and the volume after 24 hours (one day) was in the order of crystal kestose + Reb M (experimental group 2) > powdered kestose + Reb M (comparative group 3) ≥ sugar (control group 2) > FOP + Reb M (comparative group 4).

[0279] When examining the changes before and after 24 hours, it was confirmed that the mixed sugar containing crystalline kestose and Reb M in experimental group 2 had the best foam stability and maintenance.

[0280]

[0281] Experimental Example 3. Confirmation of foam stability and retention of mixed sugar containing crystalline kestose - Meringue

[0282] (1) Experimental method

[0283] In this experiment, the foam stability and retention properties of a mixed sugar containing crystalline kestose of Example 2 and other sugars, particularly Rebaudioside M (Reb M), one of the steviol glycosides used as a zero-calorie sweetener, were examined through meringue. First, egg white was separated from commercially available eggs (Happy Saengsaeng Daeran, NJ Well Farm). Afterwards, in a mixer bowl, 200 g of sugar (white sugar, Samyang Corporation; control group 3), 199.4 g of crystalline kestose and 0.6 g of Reb M (experimental group 3), 199.4 g of powdered kestose (kestose powder manufactured according to the above reference example) and 0.6 g of Reb M (comparative group 5), and 199.4 g of FOP (Fructo Oligosaccharide Powder) and 0.6 g of Reb M (comparative group 6) were mixed with 200 g of egg white liquid in the mixing ratio shown in Table 11 below. After mixing the egg whites and mixed sugars well, using a mixer (Product Name: KitchenAid Mix 7-Quart Mixer, Model Name: 5KSM7990x, Manufacturer: Whirlpool Corp.; Total 10 stages; 40 to 200 rpm), the egg whites and mixed sugars were mixed at low speed (mixer stage 2) for 1 minute, then at medium speed (mixer stage 4) for 1 minute, at high speed (mixer stage 8) for 6 minutes, and at low speed (mixer stage 2) for 1 minute to complete the meringue cream.

[0284] After this, the solubility of the meringue creams of control group 3, experimental group 3, comparative group 5, and comparative group 6 manufactured in this experimental example was confirmed and the specific gravity was measured, and 20 g of them were placed in a tube, and the appearance, dissolution rate over time, and foam retention ability were measured.

[0285] Furthermore, immediately after completion, the meringue cream (dough) was shaped using a star-shaped hand tool, and whether the shaped shape was well maintained was evaluated after 24 hours. The appearance of meringue cookies manufactured by baking the meringue cream in an oven was checked, and a sensory evaluation was performed on the same.

[0286]

[0287] Raw material control group 3 experimental group 3 comparison group 5 comparison group 6 egg white liquid 200.00 200.00 200.00 200.00 sugar 200.00 crystal kestose 199.4 powder kestose 199.4 FOP 199.4 Reb M 0.6 0.6 0.6

[0288] (2) Experimental results

[0289] 1) Comparison of solubility and foaming properties (specific gravity) of meringue cream

[0290] During the manufacturing process of each meringue cream, the appearance of the cream at the beginning of mixing and after the end of mixing was as shown in Fig. 7. In terms of solubility, sugar (control group 3) and crystalline kestose + Reb M (experimental group 3) were completely dissolved in the egg white liquid at the beginning of mixing, whereas powdered kestose + Reb M (comparative group 5) and FOP + Reb M (comparative group 6) had high solubility and a lumping phenomenon was confirmed to have occurred.

[0291] The foam-forming ability (specific density) of the meringue was calculated according to the following mathematical formula 1, and the specific gravity of the cream was confirmed as shown in Table 12 below:

[0292] [Mathematical Formula 1]

[0293] Foam forming ability (specific density) = Weight of 100 ml foam (g) / Volume of 100 ml foam.

[0294]

[0295] Control group 3Experimental group 3Comparison group 5Comparison group 6Specific gravity 0.2560.2550.2260.225

[0296] As a result of checking the degree of foam formation (specific gravity) of each cream, the specific gravity of the meringue cream of control group 3 and experimental group 3 was similar at 0.256 and 0.255, respectively, but the specific gravity of the meringue cream of comparative group 5 and comparative group 6 was 0.226 and 0.225, respectively, confirming that the degree of foam formation of the comparative group was significantly lower.

[0297]

[0298] 2) Appearance of the manufactured meringue cream and changes over time

[0299] To determine the foam-retention ability of each meringue cream, the drainage was compared as shown in Figure 8. The drainage was calculated according to the following mathematical formula 2:

[0300] [Equation 2]

[0301] Drainage (%) = Weight of liquid drained (g) / Weight of foam after whipping (g) x 100.

[0302]

[0303] The results of comparing the dissolution rates of 30 g of meringue cream over time are shown in Fig. 9 and Table 13 below. The dissolution rates after 3 hours were in the following order: crystalline kestose + Reb M (experimental group 3) < sugar (control group 3) < powdered kestose + Reb M (comparative group 5) < FOP + Reb M (comparative group 6).

[0304]

[0305] 0 min30 min60 min90 min120 min150 min180 minControl group 3---1.66.510.813.6Experimental group 3--0.01.44.88.212.1Comparison group 5--1.37.514.319.824.5Comparison group 6--1.58.315.120.725.9

[0306] The appearance of each meringue cream immediately after preparation and 24 hours later is as shown in Figs. 10 and 11. After 24 hours, it was confirmed that the foam was maintained in the meringue cream with sugar (control group 3) and crystalline kestose + Reb M (experimental group 3), whereas the foam of powdered kestose + Reb M (comparative group 5) and FOP + Reb M (comparative group 6) collapsed and melted away. In other words, the foam maintenance ability of experimental group 3, which had the lowest dissolution rate, was excellent, and the foam maintenance abilities of comparative groups 5 and 6, which had high dissolution rates, were poor.

[0307] Meanwhile, looking at Fig. 11, which is an enlarged photograph of the cream after 24 hours, when looking at the top surface of the meringue, it can be seen that the pores of sugar (control group 3) and crystalline kestose + Reb M (experimental group 3) were maintained to be dense and uniform, but the pores of powdered kestose + Reb M (comparative group 5) and FOP + Reb M (comparative group 6) were large and uneven.

[0308]

[0309] 3) Appearance of the molded meringue dough and changes over time

[0310] The results showing the appearance of the molded meringue dough and changes over time were as shown in Figs. 12 and 13.

[0311] For the shape retention of the molded meringue dough, the completed meringue was molded using a nozzle and the appearance and shape retention were compared. After molding the meringue dough, it was confirmed that the crystallized Kestose + Reb M (experimental group 3) and sugar (control group 3) had a smooth surface and a clear shape, whereas the powdered Kestose + Reb M (comparative group 5) and FOP + Reb M (comparative group 6) had a rough surface and a blurry shape.

[0312] In addition, over time, the shape of the crystal Kestos + Reb M (experimental group 3) was the best and the texture was well maintained, while the shape of the powder Kestos + Reb M (comparative group 5) collapsed and melted as the sugar solution was dissolved, resulting in water loss.

[0313] Accordingly, it was confirmed that the mixed sugar of experimental group 3 containing crystal ketose and Reb M had the best meringue foam (dough) stability and maintenance properties.

[0314]

[0315] 4) Changes in the appearance of the molded meringue dough after baking

[0316] The molded meringue dough was baked in an oven and the appearance was compared. The appearance of the molded meringue dough after baking was as shown in Fig. 14.

[0317] Even after baking the dough, the appearance of the crystalline Kestos + Reb M (experimental group 3) was the best, while the powdered Kestos + Reb M (comparative group 5) and FOP + Reb M (comparative group 6) had rough surfaces and showed a lot of baked color. On the other hand, the crystalline Kestos + Reb M (experimental group 3) had a smooth surface, and it was confirmed that the shape and color before baking were well maintained, showing the best appearance.

[0318]

[0319] 5) Sensory evaluation of meringue cookies

[0320] A sensory evaluation was conducted on meringue cookies made with each meringue dough, and the results are shown in Fig. 15 and Table 14 below. The sensory evaluation was conducted on general consumers, including men and women in their 20s to 50s. All evaluation items were scored from 1 to 5 points. The evaluation criteria were as follows: color satisfaction was based on whether the color of the meringue cookie was neat and consistent; shape satisfaction was based on whether the external size and shape of the meringue cookie were consistent; and taste satisfaction was based on whether the sweetness of the meringue cookie was not too strong and had flavor. Texture satisfaction was based on the satisfaction with the texture and crispiness when chewing the meringue cookie. Lastly, overall satisfaction was based on how satisfied the consumer was when comprehensively considering the color, shape, taste, and texture of the meringue cookie.

[0321]

[0322] Color Satisfaction Shape Satisfaction Taste Satisfaction Texture Satisfaction Overall Satisfaction Control Group 33.2b3.7a3.53.23.3ab Experimental Group 33.9a3.7a3.63.73.6a Comparison Group 53.3ab3.3ab3.33.33.3ab Comparison Group 62.8b2.8b3.33.22.9b P-Value 0.0010.0020.6680.3940.045

[0323] * If the p-value is less than or equal to the significance level (0.05), it means that there is statistical significance between the samples.

[0324] As a result of the sensory evaluation, it was confirmed that the crystal Kestos + Reb M (experimental group 3) was evaluated as the best in terms of appearance including color and shape and overall satisfaction.

Claims

1. The average particle size represented by D(4,3) is 200 μm or more, and Crystalline kestos for improving foam stability and retention, having a particle size distribution in which particles having a size of 70 μm or less account for 35% or less.

2. In paragraph 1, The average particle size represented by D(4,3) is 200 μm or more, 20% or less of particles having a size of 50 μm or less, and Crystalline kestos having a particle size distribution in which less than 35% of particles have a size of 70 μm or less.

3. In paragraph 1, a crystalline kestose having an additional particle size distribution selected from the group consisting of (1) to (10): (1) 5.5% or less of particles having a size of 10 μm or less; (2) 7.5% or less of particles having a size of 20 μm or less; (3) 20% or less of particles having a size of 50 μm or less; (4) 25% or less of particles having a size of 60 μm or less; (5) 42% or less of particles having a size of 80 μm or less; (6) Particles having a size of 100 μm or less in a percentage of 45% or less; (7) 55% or less of particles having a size of 140 μm or less; (8) 60% or less of particles having a size of 180 μm or less; (9) 65% or less of particles having a size of 200 μm or less, and (10) 78% or less of particles having a size of 240 μm or less.

4. In the first paragraph, the crystalline kestos has a melting temperature (Tm) of 206±5℃.

5. In the first paragraph, the crystalline kestos has a melting enthalpy (△H) of 120±5 J / g.

6. A crystalline kestose in the first paragraph, wherein the crystalline kestose contains less than 1.4 wt% of nystose.

7. A fructooligosaccharide composition for improving foam stability and retention, comprising crystalline kestose or the crystalline kestose of claim 1.

8. Mixed sugars containing crystalline kestose and steviol glycosides.

9. In the 8th paragraph, the crystalline ketose has an average particle size of 200 μm or more, represented by D(4,3), and A mixed sugar having a particle size distribution in which particles having a size of 70 μm or less make up 35% or less.

10. In the 8th paragraph, the steviol glycoside is a mixed sugar selected from the group consisting of stevioside, rebaudioside, rubusoside, dulcoside, steviol bioside and steviol monoside.

11. In the 10th paragraph, the rebaudioside is a mixed sugar, at least one selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, and rebaudioside M.

12. In the 8th paragraph, a mixed sugar in which the weight ratio of the crystalline kestose and steviol glycosides in the mixed sugar is 1:1 to 1000:

1.

13. In the 8th paragraph, the mixed sugar is a mixed sugar that improves foam stability and maintainability.

14. A sugar composition for improving foam stability and retention, comprising at least one selected from the group consisting of crystalline kestose, the crystalline kestose of claim 1, and the mixed sugar of claim 8.

15. A food comprising at least one selected from the group consisting of crystalline kestose, crystalline kestose of claim 1, and mixed sugars of claim 8.

16. A step of generating crystal nuclei at a temperature where the supersaturation of a Kestos solution having a Nistos content of less than 10 wt% based on a solid content of 100 wt% and a pH of 5 or higher is greater than 1 and less than 1.4; and A method for producing crystalline ketose for improving foam stability and maintainability, comprising a step of growing a crystal.

17. A method in claim 16, wherein the kestose content of the kestose solution is 80 wt% or more based on 100 wt% of solid content.

18. A method in claim 16, wherein the step of growing the crystal is to grow the crystal by cooling the Kestos solution.

19. A method in claim 16, wherein the step of growing the crystal is to grow the crystal by concentrating the crystal solution containing Kestose.

20. A method in claim 16, wherein the step of growing the crystal further includes at least one step of dissolving the microcrystals produced in the crystal growing step.

21. A method according to claim 16, wherein the method further comprises a step of adding a seed.

22. A step of generating crystal nuclei at a temperature where the supersaturation of a kestose solution having a pH of 5 or higher and a nystose content of less than 10 wt% based on a solid content of 100 wt% is more than 1 and less than 1.4; A step of growing a crystal to obtain a crystalline ketose; and A method for producing a cream with improved foam stability and retention capacity, comprising the step of mixing the above-mentioned crystalline kestos with fresh cream or egg white to obtain a cream.

23. A method in claim 22, wherein the mixing ratio of the crystalline kestos and the whipped cream or egg white in the step of obtaining the cream is 10:1 to 1:

100.

24. A step of generating crystal nuclei at a temperature where the supersaturation of a kestose solution having a pH of 5 or higher and a nystose content of less than 10 wt% based on a solid content of 100 wt% is more than 1 and less than 1.4; A step of growing a crystal to obtain a crystalline ketose; and A method for producing a mixed sugar, comprising the step of mixing the above-mentioned crystalline kestose and steviol glycosides to obtain a mixed sugar.

25. A method in claim 24, wherein the mixing ratio of the crystalline kestose and the steviol glycoside in the step of obtaining the mixed sugar is 1:1 to 1000:

1.

26. A step of generating crystal nuclei at a temperature where the supersaturation of a kestose solution having a pH of 5 or higher and a nystose content of less than 10 wt% based on a solid content of 100 wt% is more than 1 and less than 1.4; A step of growing a crystal to obtain a crystalline ketose; and A method for producing a cream with improved foam stability and retention ability, comprising the step of mixing the above-mentioned crystalline kestose and steviol glycoside to obtain a mixed sugar, The method further comprises a step of mixing the crystalline kestose or steviol glycoside with cream or egg white before the step of obtaining the mixed sugar, or After the step of obtaining the mixed sugar, a step of mixing the mixed sugar with whipped cream or egg white is further included, or A method of mixing together fresh cream or egg white in the step of obtaining the above mixed sugar.

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