Composition for suppressing moisture loss comprising oligosaccharides and thickener, and feed composition and food composition comprising same

Abstract

The present invention relates to a composition for suppressing moisture loss, comprising oligosaccharides and a thickener, and a feed composition and a food composition which comprise same. The composition for suppressing moisture loss, comprising oligosaccharides and a thickener, and the feed composition and the food composition which comprise same, according to an aspect of the present invention, have the effect of increasing the moisture content of a final product by effectively suppressing moisture loss during a manufacturing process, and thus can improve the yield of products by a manufacturer. In addition, even when stored after manufacture, for example, even under room-temperature or high-temperature storage or cold thawing conditions, an excellent effect of suppressing moisture loss can be maintained, thereby contributing to securing quality stability of products. Furthermore, the feed composition can be effectively used to conveniently increase drinking water intake for companion animals.

Description

Composition for inhibiting moisture loss comprising oligosaccharide and thickener, feed composition and food composition comprising the same

[0001] The present invention relates to a composition for inhibiting moisture loss comprising an oligosaccharide and a thickener, and a feed composition and a food composition comprising the same.

[0002] Pet water intake is a major concern for pet owners. Water makes up approximately 70% of an animal's body and is essential for metabolism. However, unlike humans, pets are not aware of the importance of adequate water intake. Cats, in particular, are notorious for not drinking enough water. The most effective way to encourage water intake is to dilute pet food with water. However, adding water to pet food dilutes the taste and alters the texture, reducing pets' palatability. Therefore, products such as water dispensers designed to stimulate pets' curiosity are being released to increase their water intake.

[0003] Meanwhile, for food and feed manufacturers, increasing product yield is a crucial challenge for improving productivity and increasing profits, and its importance cannot be overlooked.

[0004] Against this backdrop, the inventors of the present application developed a composition that suppresses moisture loss during the manufacturing process without the need for additional moisture supply, thereby increasing the moisture content of the final product and also increasing the product yield.

[0005] [Prior Art Literature]

[0006] [Patent Document]

[0007] (Patent Document 0001) Korean Patent No. 10-2632734

[0008] [Non-patent literature]

[0009] (Non-patent document 0001) JEONG, YG, PARK, J.-S., JEONG, Y.-R., CHUN, B.-S., PARK, DC, LEE, HS, … SHIM, K. B. (2020). Effect of Modified Starch on the Frozen Storage Stability of Fish Cake Eomuk. Korean Journal of Fisheries and Aquatic Sciences, 53(3), 290-296.

[0010] One aspect of the present invention is to provide a composition for inhibiting moisture loss comprising an oligosaccharide and a thickener.

[0011] Another aspect is to provide a feed composition comprising a composition for inhibiting moisture loss and a raw material.

[0012] Another aspect is to provide a food composition comprising a composition for inhibiting moisture loss and a raw material.

[0013] Another aspect provides a method for producing a feed composition comprising the step of mixing oligosaccharides, thickeners and raw materials.

[0014] Another aspect provides a method for producing a food composition comprising the step of mixing oligosaccharides, thickeners and raw materials.

[0015] One aspect of the present invention provides a composition for inhibiting moisture loss comprising an oligosaccharide and a thickener.

[0016] In one specific example, the oligosaccharide may include at least one selected from the group consisting of isomaltooligosaccharide, fructooligosaccharide, and kestose.

[0017] In one specific example, the oligosaccharide may be at least one selected from the group consisting of maltooligosaccharide, isomaltooligosaccharide, fructooligosaccharide, human milk oligosaccharide, galactooligosaccharide, and xylooligosaccharide. However, the type of the oligosaccharide is not limited thereto.

[0018] In one specific example, the fructooligosaccharide may include at least one selected from the group consisting of kestose, nystose, and fructosylnystose, and specifically, the fructooligosaccharide may include 25 to 50% of kestose based on fructooligosaccharides having a total oligosaccharide content of 95% or more.

[0019] In this specification, “kestose” refers to a saccharide belonging to the fructooligosaccharides group, a trisaccharide formed by combining fructose with sucrose, and 1-kestose is formed by connecting fructose with sucrose via a β-1,2-glycosidic bond.

[0020] In one specific example, the kestose may be 1-kestose, 6-kestose, neokestose, or a combination thereof.

[0021] In one specific example, the kestos may be crystalline kestos, powdered kestos, or a combination thereof.

[0022] In one specific example, the above-mentioned moisture loss inhibition may refer to the inhibition, reduction, or control of moisture loss occurring during the manufacturing process. Specifically, when the composition for moisture loss inhibition according to the present invention is included, moisture loss of the product is inhibited, reduced, or controlled, thereby allowing the product to contain or maintain a higher moisture content than when not included.

[0023] In one specific example, the composition for inhibiting moisture loss may contain a thickener in an amount of 0.1 to 2000 parts by weight, 10 to 2000 parts by weight, 50 to 500 parts by weight, 80 to 250 parts by weight, or 100 to 200 parts by weight, relative to 100 parts by weight of oligosaccharide. In this case, if the thickener is contained in an amount less than the above range, there is a problem of separation of solid content and moisture, and if it exceeds the above range, there is a problem of reduced yield due to increased moisture loss.

[0024] Specifically, the composition for inhibiting moisture loss contains a thickener in an amount of 0.1 to 2000 parts by weight, 0.1 to 1000 parts by weight, 0.1 to 800 parts by weight, 0.1 to 600 parts by weight, 0.1 to 500 parts by weight, 0.1 to 300 parts by weight, 0.1 to 200 parts by weight, 0.1 to 150 parts by weight, 10 to 2000 parts by weight, 10 to 1000 parts by weight, 10 to 800 parts by weight, 10 to 700 parts by weight, 10 to 600 parts by weight, 10 parts by weight or more but less than 500 parts by weight, 10 parts by weight or more but less than 300 parts by weight, 10 parts by weight or more but less than 200 parts by weight, 10 parts by weight or more but less than 150 parts by weight, 50 parts by weight or more but less than 2000 parts by weight, 50 parts by weight or more but less than 1000 parts by weight, 50 parts by weight or more but less than 800 parts by weight, 50 parts by weight or more but less than 700 parts by weight, 50 parts by weight or more but less than 600 parts by weight, 50 parts by weight or more but less than 500 parts by weight, 50 parts by weight or more but less than 300 parts by weight, 50 parts by weight or more but less than 250 parts by weight, 50 parts by weight or more but less than 200 parts by weight, 50 parts by weight or more but less than 150 parts by weight, 80 parts by weight or more but less than 2000 parts by weight, 80 parts by weight or more but less than 1000 parts by weight, 80 parts by weight or more but less than 800 parts by weight, 80 parts by weight or more but less than 700 parts by weight, 80 parts by weight or more but less than 600 parts by weight, 80 parts by weight or more but less than 500 parts by weight, 80 parts by weight or more but less than 300 parts by weight, 80 parts by weight or more but less than 250 parts by weight, 80 parts by weight or more but less than 230 parts by weight,80 parts by weight or more but not more than 200 parts by weight, 80 parts by weight or more but not more than 150 parts by weight, 80 parts by weight or more but not more than 130 parts by weight, 100 parts by weight or more but not more than 2000 parts by weight, 100 parts by weight or more but not more than 1000 parts by weight, 100 parts by weight or more but not more than 800 parts by weight, 100 parts by weight or more but not more than 700 parts by weight, 100 parts by weight or more but not more than 600 parts by weight, 100 parts by weight or more but not more than 500 parts by weight, 100 parts by weight or more but not more than 300 parts by weight, 100 parts by weight or more but not more than 250 parts by weight, 100 parts by weight or more but not more than 200 parts by weight, 100 parts by weight or more but not more than 150 parts by weight, 100 parts by weight or more but not more than 130 parts by weight, 150 parts by weight or more but not more than 2000 parts by weight, It may contain 150 parts by weight or more but 1000 parts by weight or less, 150 parts by weight or more but 800 parts by weight or less, 150 parts by weight or more but 700 parts by weight or less, 150 parts by weight or more but 600 parts by weight or less, 150 parts by weight or more but 500 parts by weight or less, 150 parts by weight or more but 300 parts by weight or less, 150 parts by weight or more but 250 parts by weight or less, 150 parts by weight or more but 230 parts by weight or less, 150 parts by weight or more but 200 parts by weight or less, 180 parts by weight or more but 250 parts by weight or less, or 180 parts by weight or more but 230 parts by weight or less.

[0025] In one specific example, the thickener may be starch or gum.

[0026] In one specific example, the thickener may include at least one selected from the group consisting of tapioca starch, corn starch, potato starch, modified starch, xanthan gum, pectin, gellan gum, guar gum, agar, gum arabic, cellulose gum, gum tragacanth, loggerhead bean gum, karaya gum, ghatti gum, tara gum, konjac gum, curdlan, algin, and carrageenan.

[0027] In one specific example, the starch may include at least one selected from the group consisting of tapioca starch, corn starch, potato starch, modified starch, and pectin.

[0028] In one specific example, the gum may include at least one selected from the group consisting of xanthan gum, gellan gum, guar gum, agar, gum arabic, cellulose gum, gum tragacanth, loggerhead bean gum, karaya gum, ghatti gum, tara gum, konjac gum, curdlan, algin, and carrageenan.

[0029] In the composition for inhibiting moisture loss according to the present invention, if the starch thickener is included in an amount of less than 10 parts by weight relative to 100 parts by weight of oligosaccharide, fructooligosaccharide, or kestose, there may be a problem in that stability is reduced, such as separation of solids and moisture due to the thickener not being able to maintain the solid and moisture form in products such as feed compositions and food compositions.

[0030] In the composition for inhibiting moisture loss according to the present invention, if the starch thickener is included in an amount exceeding 1000 parts by weight relative to 100 parts by weight of oligosaccharide, fructooligosaccharide, or kestose, there may be a problem in that the mixing ratio of oligosaccharide in products such as feed compositions and food compositions is reduced, thereby lowering the moisture loss inhibition function.

[0031] In the composition for inhibiting moisture loss according to one specific example, the oligosaccharide and the thickener may be mixed in a ratio of 1:0.001 to 1:20, 1:0.1 to 1:20, 1:0.5 to 1:5, 1:0.8 to 1:2.5, or 1:1 to 1:2.

[0032] In the composition for inhibiting moisture loss according to one specific example, the fructooligosaccharide and the thickener may be mixed in a ratio of 1:0.001 to 1:20, 1:0.1 to 1:20, 1:0.5 to 1:5, 1:0.8 to 1:2.5, or 1:1 to 1:2.

[0033] In the composition for inhibiting moisture loss according to one specific example, the kestose and the thickener may be mixed in a ratio of 1:0.001 to 1:20, 1:0.1 to 1:20, 1:0.5 to 1:5, 1:0.8 to 1:2.5, 1:1.0 to 1:2.5, or 1:1 to 1:2.

[0034] Specifically, in the composition for inhibiting moisture loss, the oligosaccharide, fructooligosaccharide, or kestose; And the thickener is 1:0.001 to 1:20, 1:0.001 to 1:10, 1:0.001 to 1:8, 1:0.001 to 1:6, 1:0.001 to 1:5, 1:0.01 to 1:3, 1:0.01 to 1:2, 1:0.001 to 1:1.5, 1:0.1 to 1:20, 1:0.1 to 1:10, 1:0.1 to 1:8, 1:0.1 to 1:7, 1:0.1 to 1:6, 1:0.1 to 1:5, 1:0.1 to 1:3, 1:0.1 to 1:2, 1:0.1 to 1:1.5, 1:0.5 to 1:20, 1:0.5 to 1:10, 1:0.5 to 1:8, 1:0.5 to 1:7, 1:0.5 to 1:6, 1:0.5 to 1:5, 1:0.5 to 1:3, 1:0.5 to 1:2.5, 1:0.5 to 1:2, 1:0.5 to 1:1.5, 1:0.8 to 1:20, 1:0.8 to 1:10, 1:0.8 to 1:8, 1:0.8 to 1:7, 1:0.8 to 1:6, 1: 0.8 to 1:5, 1:0.8 to 1:3, 1:0.8 to 1:2.5, 1:0.8 to 1:2.3, 1:0.8 to 1:2, 1:0.8 to 1:1.5, 1:0.8 to 1:1.3, 1:1 to 1:20, 1:1 to 1:10, 1:1 to 1:8, 1:1 to 1:7, 1:1 to 1:6, 1:1 to 1:5, 1:1 to 1:3, 1:1 to 1:2.5, 1:1 to 1:2, 1:1 to 1:1.5, 1:1 to 1:1.3, 1: 1.It may be mixed in a ratio of 5 to 1:20, 1:1.5 to 1:10, 1:1.5 to 1:8, 1:1.5 to 1:7, 1:1.5 to 1:6, 1:1.5 to 1:5, 1:1.5 to 1:3, 1:1.5 to 1:2.5, 1:1.5 to 1:2.3, 1:1.5 to 1:2, 1:1.8 to 1:2.5, or 1:1.8 to 1:2.3.

[0035] One specific example may provide various products comprising the composition for inhibiting moisture loss. The products may be feed compositions or food compositions, but are not limited thereto.

[0036]

[0037] Another aspect provides a feed composition comprising the above moisture loss-inhibiting composition; and a raw material.

[0038] In one specific example, the feed composition may contain the moisture loss suppressing composition in an amount of 0.5 to 10 wt%, 1 to 7 wt%, 1 to 5 wt%, or 2 to 4 wt% relative to the total weight of the composition.

[0039] Specifically, the feed composition comprises 0.5 to 10 wt%, 0.5 to 7 wt%, 0.5 to 5 wt%, 0.5 to 4 wt%, 0.5 to 3.5 wt%, 0.5 to 3 wt%, 0.5 to 2.5 wt%, 0.5 to 2 wt%, 1 to 10 wt%, 1 to 7 wt%, 1 to 5 wt%, 1 to 4 wt%, 1 to 3.5 wt%, 1 to 3 wt%, 1 to 2.5 wt%, 1 to 2 wt%, 1.5 to 10 wt%, 1.5 to 7 wt%, 1.5 to 5 wt%, 1.5 to 4 wt%, 1.5 to 3.5 wt%, 1.5 to 3 wt%, 1.5 to 2.5 wt%, 1.5 The composition for inhibiting moisture loss may contain 2 wt%, 2 wt%, 2 wt%, 2 wt%, 2 wt%, 2 wt%, 2 wt%, 2 wt%, 2 wt%, 3 wt%, 2 wt%, 3.5 wt%, 2 wt%, 2 wt%, 2.5 wt%, 3 wt%, 3 wt%, 3 wt%, 3 wt%, 3 wt%, 3.5 wt%, 4 wt%, 4 wt%, 4 wt%, 5 wt%, 5 wt%, 6 wt%, 6 wt%, or 7 wt%.

[0040] In one specific example, the feed composition may contain moisture in an amount of 0.01 to 99.99 wt%, 30 to 70 wt%, 40 to 60 wt%, or 45 to 55 wt% relative to the total weight of the composition.

[0041] Specifically, the feed composition comprises 0.01 to 99.99 wt%, 1 to 99 wt%, 5 to 95 wt%, 10 to 90 wt%, 20 to 99 wt%, 20 to 90 wt%, 20 to 80 wt%, 20 to 70 wt%, 20 to 65 wt%, 20 to 60 wt%, 20 to 55 wt%, 20 to 50 wt%, 20 to 45 wt%, 20 to 40 wt%, 30 to 99 wt%, 30 to 90 wt%, 30 to 80 wt%, 30 to 70 wt%, 30 to 65 wt%, 30 to 60 wt%, 30 to 55 wt%, 30 to 50 wt%, 30 to 45 wt%, 30 to 40 wt%, 40 to 99 wt%, 40 to 90 wt%, 40 to 80 wt%, 40 to 70 wt%, 40 to 65 wt%, 40 to 60 wt%, 40 to 55 wt%, 40 to 50 wt%, 40 to 45 wt%, 45 to 99 wt%, 45 to 90 wt%, 45 to 80 wt%, 45 to 70 wt%, 45 to 65 wt%, 45 to 60 wt%, 45 to 55 wt%, 45 to 50 wt%, 50 to 99 wt%, 50 to 90 wt%, 50 to 80 wt%, 50 to 70 wt%, 50 to 65 wt%, 50 to 60 wt%, 50 to It may contain moisture of 55 wt%, 55 to 99 wt%, 55 to 90 wt%, 55 to 80 wt%, 55 to 70 wt%, 55 to 65 wt%, 55 to 60 wt%, 60 to 99 wt%, 60 to 90 wt%, 60 to 80 wt%, 60 to 70 wt%, or 60 to 65 wt%.

[0042] In one specific example, the feed composition may contain 0.1 to 10 wt%, 0.3 to 5 wt%, 0.3 to 2.5 wt%, 0.5 to 2 wt%, or 0.8 to 1.7 wt% of the oligosaccharide, fructooligosaccharide, or kestose relative to the total weight of the composition.

[0043] Specifically, the feed composition comprises 0.1 to 10 wt%, 0.1 to 7 wt%, 0.1 to 5 wt%, 0.1 to 3 wt%, 0.1 to 2.5 wt%, 0.1 to 2.3 wt%, 0.1 to 2 wt%, 0.1 to 1.7 wt%, 0.1 to 1.5 wt%, 0.1 to 1.3 wt%, 0.3 to 10 wt%, 0.3 to 7 wt%, 0.3 to 5 wt%, 0.3 to 3 wt%, 0.3 to 2.5 wt%, 0.3 to 2.3 wt%, 0.3 to 2 wt%, 0.3 to 1.7 wt%, 0.3 to 1.5 wt%, 0.3 to 1.3 wt%, 0.5 to 10 wt%, It may contain 0.5 to 7 wt%, 0.5 to 5 wt%, 0.5 to 3 wt%, 0.5 to 2.5 wt%, 0.5 to 2.3 wt%, 0.5 to 2 wt%, 0.5 to 1.7 wt%, 0.5 to 1.5 wt%, 0.5 to 1.3 wt%, 0.8 to 10 wt%, 0.8 to 7 wt%, 0.8 to 5 wt%, 0.8 to 3 wt%, 0.8 to 2.5 wt%, 0.8 to 2.3 wt%, 0.8 to 2 wt%, 0.8 to 1.7 wt%, 0.8 to 1.5 wt%, or 0.8 to 1.3 wt% of the oligosaccharide, fructooligosaccharide, or kestose.

[0044] In one specific example, the feed composition may contain the thickener in an amount of 0.1 to 10 wt%, 0.5 to 5 wt%, 0.5 to 3 wt%, 1 to 2.5 wt%, or 1.3 to 2.2 wt% relative to the total weight of the composition.

[0045] Specifically, the feed composition comprises 0.1 to 10 wt%, 0.1 to 7 wt%, 0.1 to 5 wt%, 0.1 to 3 wt%, 0.1 to 2.7 wt%, 0.1 to 2.5 wt%, 0.1 to 2.2 wt%, 0.1 to 2 wt%, 0.1 to 1.7 wt%, 0.1 to 1.5 wt%, 0.5 to 10 wt%, 0.5 to 7 wt%, 0.5 to 5 wt%, 0.5 to 3 wt%, 0.5 to 2.7 wt%, 0.5 to 2.5 wt%, 0.5 to 2.2 wt%, 0.5 to 2 wt%, 0.5 to 1.7 wt%, 0.5 to 1.5 wt%, 1 to 10 wt%, 1 7 wt%, 1 to 5 wt%, 1 to 3 wt%, 1 to 2.7 wt%, 1 to 2.5 wt%, 1 to 2.2 wt%, 1 to 2 wt%, 1 to 1.7 wt%, 1 to 1.5 wt%, 1.3 to 10 wt%, 1.3 to 7 wt%, 1.3 to 5 wt%, 1.3 to 3 wt%, 1.3 to 2.7 wt%, 1.3 to 2.5 wt%, 1.3 to 2.2 wt%, 1.3 to 2 wt%, 1.3 to 1.7 wt%, 1.3 to 1.5 wt%, 1.5 to 10 wt%, 1.5 to 7 wt%, 1.5 to 5 wt%, 1.5 to 3 wt%, 1.5 to 2.7 wt%, The thickener may be contained in an amount of 1.5 to 2.5 wt%, 1.5 to 2.2 wt%, 1.5 to 2 wt%, 1.5 to 1.7 wt%, 1.8 to 10 wt%, 1.8 to 7 wt%, 1.8 to 5 wt%, 1.8 to 3 wt%, 1.8 to 2.7 wt%, 1.8 to 2.5 wt%, 1.8 to 2.2 wt%, or 1.8 to 2 wt%.

[0046] In one specific example, the raw material may be a feed raw material, and may include protein, animal protein, vegetable protein, chicken breast, grains, carbohydrates, fat, oil, fiber, moisture, vitamins, minerals, and the like. There is no particular limitation on the type of each of these components, and any raw material that can be commonly used as a feed ingredient in the art is not limited.

[0047] For example, oats, barley, wheat, wheat flour, flax seeds, corn, brown rice, rye, oat bran, soybean bran, lupin bran, cottonseed bran, wheat bran, barley bran, sorghum bran, rice bran (raw rice bran), almond bran, corn protein bran, coix seed bran, millet bran, cashew nut bran, coffee bran, mustard seed, guar seed, soybean protein, soybean meal, sesame seed cake (imjabak), brewer's meal, cottonseed meal, wheat ginseng meal, flax seed, almond meal, palm seed, corn gluten meal, corn germ meal, corn DDGS meal, soybean oil meal, starch meal, citrus meal, molasses, peanut skin, acorn meal, soymilk meal, ramen crumbs, cabbage by-products, mushroom cultivation by-products, tofu meal, apple meal, taffy, coix seed (chestnut skin), plum meal, Confectionery by-products, bakery by-products, coffee by-products, pineapple residue, grape seed residue, red ginseng residue, microalgae, red clover, reed canary grass, Bermuda grass, alfalfa, orchard grass, timothy, fescue, oat straw (oat straw), wheat straw, rice straw, barley straw, cornstalk, barley silage, sorghum silage, corn silage, Italian ryegrass silage, green barley, green sorghum sorghum grass, green corn, green Italian ryegrass, green rye, whole grain rice silage, rye silage, soybeans, lupin seeds, cottonseed, beet pulp, sorghum, pollen, poultry meal, shrimp meal, shrimp meal head meal, tallow meal (tallow meal, pork meal), fish meal (high protein), fish meal (low protein), poultry feathers meal It may contain meat and bone meal, plasma proteins, mealworm larvae, crickets, whey powder, whole milk powder, skimmed milk powder, casein, limestone, calcium phosphate, zinc oxide, salt, or various types of fiber, vitamins, minerals, and trace elements.

[0048] In addition, for example, as an example of the ingredients added to the feed composition, grain powder, meat powder, and beans, etc. may be included. The grain powder may be at least one selected from rice powder, wheat flour, barley powder, and corn powder. The meat powder may be a powdered meat powder obtained by pulverizing at least one selected from chicken, beef, pork, and ostrich meat. The beans may be at least one selected from soybeans, kidney beans, peas, and black beans. However, the present invention is not limited thereto. In addition, in order to increase the nutritional value of the feed, in addition to grain powder, meat powder, and beans, at least one selected from nutrients and minerals may be added, and in order to prevent deterioration of the feed quality, at least one selected from antifungal agents, antioxidants, anticoagulants, emulsifiers, and binders may be included.

[0049] In this specification, a feed composition may mean any natural or artificial diet, meal, etc., or a component of said meal, intended for or suitable for eating, ingesting, or digesting by an animal or companion animal.

[0050] The above feed composition may include, but is not particularly limited to, nutrients such as energy, protein, lipids, vitamins, and minerals required by the individual consuming the feed. The individual refers to the subject of breeding, and includes, without limitation, any living organism capable of consuming the feed of the present invention, including companion animals and livestock.

[0051] The above feed composition may be a pet feed composition. That is, the target animal may be a pet. However, this is not a limitation.

[0052] In this specification, companion animals refer to dogs, cats, rabbits, ferrets, guinea pigs, hamsters, etc. raised for companionship purposes, and the scope of such animals includes, without limitation, animals that live with humans.

[0053] The above feed composition can be produced in various forms using methods known in the art, and can be produced in any one form, such as powder, granules, pills, pellets, jelly, canned feed, biscuits, croquettes, nuggets, flakes, snacks, etc., but is not limited thereto.

[0054] The type of the above feed is not particularly limited, and feed commonly used in the relevant technical field can be used. Non-limiting examples of the above feed include plant-based feed such as grains, roots, food processing by-products, algae, fiber, pharmaceutical by-products, oils, starches, meal, or grain by-products; and animal-based feed such as proteins, inorganic substances, oils, minerals, oils, single-cell proteins, zooplankton, or food. These may be used alone or in combination of two or more types.

[0055]

[0056] Another aspect provides a food composition comprising the above composition for inhibiting moisture loss; a raw material.

[0057] In one specific example, the food composition may contain the moisture loss-inhibiting composition in an amount of 0.5 to 10 wt%, 1 to 7 wt%, 1 to 5 wt%, or 2 to 4 wt% relative to the total weight of the composition.

[0058] Specifically, the food composition comprises 0.5 to 10 wt%, 0.5 to 7 wt%, 0.5 to 5 wt%, 0.5 to 4 wt%, 0.5 to 3.5 wt%, 0.5 to 3 wt%, 0.5 to 2.5 wt%, 0.5 to 2 wt%, 1 to 10 wt%, 1 to 7 wt%, 1 to 5 wt%, 1 to 4 wt%, 1 to 3.5 wt%, 1 to 3 wt%, 1 to 2.5 wt%, 1 to 2 wt%, 1.5 to 10 wt%, 1.5 to 7 wt%, 1.5 to 5 wt%, 1.5 to 4 wt%, 1.5 to 3.5 wt%, 1.5 to 3 wt%, 1.5 to 2.5 wt%, 1.5 The composition for inhibiting moisture loss may contain 2 wt%, 2 wt%, 2 wt%, 2 wt%, 2 wt%, 2 wt%, 2 wt%, 2 wt%, 2 wt%, 3 wt%, 2 wt%, 3.5 wt%, 2 wt%, 2 wt%, 2.5 wt%, 3 wt%, 3 wt%, 3 wt%, 3 wt%, 3 wt%, 3.5 wt%, 4 wt%, 4 wt%, 4 wt%, 5 wt%, 5 wt%, 6 wt%, 6 wt%, or 7 wt%.

[0059] In one specific example, the food composition may contain moisture in an amount of 0.01 to 99.99 wt%, 30 to 70 wt%, 40 to 60 wt%, or 45 to 55 wt% relative to the total weight of the composition.

[0060] Specifically, the food composition comprises 0.01 to 99.99 wt%, 1 to 99 wt%, 5 to 95 wt%, 10 to 90 wt%, 20 to 99 wt%, 20 to 90 wt%, 20 to 80 wt%, 20 to 70 wt%, 20 to 65 wt%, 20 to 60 wt%, 20 to 55 wt%, 20 to 50 wt%, 20 to 45 wt%, 20 to 40 wt%, 30 to 99 wt%, 30 to 90 wt%, 30 to 80 wt%, 30 to 70 wt%, 30 to 65 wt%, 30 to 60 wt%, 30 to 55 wt%, 30 to 50 wt%, 30 to 45 wt%, 30 to 40 wt%, 40 to 99 wt%, 40 to 90 wt%, 40 to 80 wt%, 40 to 70 wt%, 40 to 65 wt%, 40 to 60 wt%, 40 to 55 wt%, 40 to 50 wt%, 40 to 45 wt%, 45 to 99 wt%, 45 to 90 wt%, 45 to 80 wt%, 45 to 70 wt%, 45 to 65 wt%, 45 to 60 wt%, 45 to 55 wt%, 45 to 50 wt%, 50 to 99 wt%, 50 to 90 wt%, 50 to 80 wt%, 50 to 70 wt%, 50 to 65 wt%, 50 to 60 wt%, 50 to It may contain moisture of 55 wt%, 55 to 99 wt%, 55 to 90 wt%, 55 to 80 wt%, 55 to 70 wt%, 55 to 65 wt%, 55 to 60 wt%, 60 to 99 wt%, 60 to 90 wt%, 60 to 80 wt%, 60 to 70 wt%, or 60 to 65 wt%.

[0061] In one specific example, the food composition may contain 0.1 to 10 wt%, 0.3 to 5 wt%, 0.3 to 2.5 wt%, 0.5 to 2 wt%, or 0.8 to 1.7 wt% of the oligosaccharide, fructooligosaccharide, or kestose relative to the total weight of the composition.

[0062] Specifically, the food composition comprises 0.1 to 10 wt%, 0.1 to 7 wt%, 0.1 to 5 wt%, 0.1 to 3 wt%, 0.1 to 2.5 wt%, 0.1 to 2.3 wt%, 0.1 to 2 wt%, 0.1 to 1.7 wt%, 0.1 to 1.5 wt%, 0.1 to 1.3 wt%, 0.3 to 10 wt%, 0.3 to 7 wt%, 0.3 to 5 wt%, 0.3 to 3 wt%, 0.3 to 2.5 wt%, 0.3 to 2.3 wt%, 0.3 to 2 wt%, 0.3 to 1.7 wt%, 0.3 to 1.5 wt%, 0.3 to 1.3 wt%, 0.5 to 10 wt%, It may contain 0.5 to 7 wt%, 0.5 to 5 wt%, 0.5 to 3 wt%, 0.5 to 2.5 wt%, 0.5 to 2.3 wt%, 0.5 to 2 wt%, 0.5 to 1.7 wt%, 0.5 to 1.5 wt%, 0.5 to 1.3 wt%, 0.8 to 10 wt%, 0.8 to 7 wt%, 0.8 to 5 wt%, 0.8 to 3 wt%, 0.8 to 2.5 wt%, 0.8 to 2.3 wt%, 0.8 to 2 wt%, 0.8 to 1.7 wt%, 0.8 to 1.5 wt%, or 0.8 to 1.3 wt% of the oligosaccharide, fructooligosaccharide, or kestose.

[0063] In one specific example, the food composition may contain the thickener in an amount of 0.1 to 10 wt%, 0.5 to 5 wt%, 0.5 to 3 wt%, 1 to 2.5 wt%, or 1.3 to 2.2 wt% relative to the total weight of the composition.

[0064] Specifically, the food composition comprises 0.1 to 10 wt%, 0.1 to 7 wt%, 0.1 to 5 wt%, 0.1 to 3 wt%, 0.1 to 2.7 wt%, 0.1 to 2.5 wt%, 0.1 to 2.2 wt%, 0.1 to 2 wt%, 0.1 to 1.7 wt%, 0.1 to 1.5 wt%, 0.5 to 10 wt%, 0.5 to 7 wt%, 0.5 to 5 wt%, 0.5 to 3 wt%, 0.5 to 2.7 wt%, 0.5 to 2.5 wt%, 0.5 to 2.2 wt%, 0.5 to 2 wt%, 0.5 to 1.7 wt%, 0.5 to 1.5 wt%, 1 to 10 wt%, 1 7 wt%, 1 to 5 wt%, 1 to 3 wt%, 1 to 2.7 wt%, 1 to 2.5 wt%, 1 to 2.2 wt%, 1 to 2 wt%, 1 to 1.7 wt%, 1 to 1.5 wt%, 1.3 to 10 wt%, 1.3 to 7 wt%, 1.3 to 5 wt%, 1.3 to 3 wt%, 1.3 to 2.7 wt%, 1.3 to 2.5 wt%, 1.3 to 2.2 wt%, 1.3 to 2 wt%, 1.3 to 1.7 wt%, 1.3 to 1.5 wt%, 1.5 to 10 wt%, 1.5 to 7 wt%, 1.5 to 5 wt%, 1.5 to 3 wt%, 1.5 to 2.7 wt%, The thickener may be contained in an amount of 1.5 to 2.5 wt%, 1.5 to 2.2 wt%, 1.5 to 2 wt%, 1.5 to 1.7 wt%, 1.8 to 10 wt%, 1.8 to 7 wt%, 1.8 to 5 wt%, 1.8 to 3 wt%, 1.8 to 2.7 wt%, 1.8 to 2.5 wt%, 1.8 to 2.2 wt%, or 1.8 to 2 wt%.

[0065] In one specific example, the raw material may be a food raw material, and may include protein, animal protein, vegetable protein, chicken breast, grains, carbohydrates, fat, oil, fiber, moisture, vitamins, minerals, and the like. There is no particular limitation on the type of each of these components, and any raw material that can be commonly used as a food ingredient in the art is not limited.

[0066] As used herein, the term "food composition" encompasses all forms, including functional foods, nutritional supplements, health foods, health supplements, health functional foods, and food additives. The aforementioned food compositions may be formulated into any form selected from the group consisting of powders, tablets, capsules, pills, granules, and liquids, using conventional methods known in the art, but are not limited thereto. Various forms may be prepared using methods known in the art.

[0067] Foods such as beverages (including alcoholic beverages), fruits and their processed foods (e.g., canned fruits, bottled fruits, jams, marmalades, etc.), fish, meats and their processed foods (e.g., ham, sausage, confectionery, etc.), breads and noodles (e.g., udon, buckwheat noodles, ramen, spaghetti, macaroni, etc.), fruit juices, various drinks, cookies, confectionery, chocolate, taffy, dairy products (e.g., butter, cheese, etc.), edible vegetable oils, margarine, vegetable proteins, retort foods, frozen foods, various seasonings (e.g., soybean paste, soy sauce, sauces, etc.), etc. can be produced by adding the composition of the present invention.

[0068] In addition, the food composition of the present invention may include conventional food additives, and the suitability as the "food additive" is determined by the specifications and standards for the relevant item according to the general provisions and general test methods of the Food Additives Codex approved by the Ministry of Food and Drug Safety, unless otherwise specified. Items listed in the "Food Additives Codex" include, for example, chemical compounds such as ketones, glycine, potassium citrate, nicotinic acid, and cinnamic acid; natural additives such as persimmon pigment, licorice extract, crystalline cellulose, high-molecular-weight pigment, and guar gum; and mixed preparations such as sodium L-glutamate preparations, alkaline agents for noodles, preservative preparations, and tar color preparations.

[0069] The food composition of the present invention may, like conventional food compositions, contain various flavoring agents or natural carbohydrates as additional ingredients. Examples of the natural carbohydrates include monosaccharides such as glucose, fructose, etc.; disaccharides such as maltose, sucrose, etc.; and polysaccharides such as dextrin, cyclodextrin, etc., and conventional sugars, and sugar alcohols such as xylitol, sorbitol, and erythritol. In addition, synthetic sweeteners such as saccharin, aspartame, etc. may be used. The flavoring agents may advantageously include natural flavoring agents (thaumatin), stevia extracts (e.g., rebaudioside A, glycyrrhizin, etc.), and synthetic flavoring agents (saccharin, aspartame, etc.).

[0070] In addition to the above, the food composition of the present invention may include various nutrients, vitamins, electrolytes, flavoring agents, coloring agents, 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. In addition, the composition of the present invention may include fruit pulp for the production of natural fruit juice, fruit juice drinks, and vegetable drinks. These ingredients may be used independently or in combination.

[0071]

[0072] Another aspect provides a method for preparing a feed composition comprising the steps of mixing (i) oligosaccharides, fructooligosaccharides, or kestose; (ii) a thickener, and (iii) raw materials.

[0073] The above oligosaccharides, fructooligosaccharides, kestose, thickeners and raw materials are as described above, and the method for producing the feed composition may additionally include a manufacturing method known in the art for producing the desired feed by mixing the oligosaccharides, thickeners and raw materials.

[0074] Another aspect provides a method for producing a food composition comprising the steps of mixing (i) oligosaccharides, fructooligosaccharides, or kestose; (ii) a thickener, and (iii) raw materials.

[0075] The above oligosaccharides, fructooligosaccharides, kestose, thickeners and raw materials are as described above, and the method for producing the food composition may additionally include a manufacturing method known in the art for producing a desired food by mixing oligosaccharides, thickeners and raw materials.

[0076] According to one aspect of the present invention, a composition for inhibiting moisture loss comprising an oligosaccharide and a thickener, and a feed composition and food composition comprising the same, have the effect of increasing the moisture content of a final product by effectively inhibiting moisture loss during the manufacturing process, thereby improving the product yield of the manufacturer. In addition, even during storage after manufacturing, for example, under room temperature, high temperature storage, or freeze-thaw conditions, the excellent moisture loss inhibition effect is maintained, thereby contributing to ensuring product quality stability. Furthermore, the feed composition can be usefully utilized to conveniently increase the water intake of companion animals.

[0077] Figure 1 shows the measurement of the amount of water according to the mixing ratio of oligosaccharides and thickeners.

[0078] Hereinafter, preferred embodiments are presented to aid understanding of the present invention. However, the following embodiments are provided solely to facilitate a better understanding of the present invention and are not intended to limit the scope of the present invention. The embodiments are susceptible to various modifications, and thus the embodiments are not limited to the embodiments disclosed below and may be implemented in various forms.

[0079] Terms or words used in the specification and claims of the present invention are not to be construed as limited to their usual or dictionary meanings, and should be interpreted as meanings and concepts that conform to the technical idea of ​​the present invention based on the principle that the inventor can appropriately define the concept of the term to explain his or her own invention in the best way.

[0080] Throughout the specification of the present invention, when a part is said to "include" a certain component, this does not mean that other components are excluded, but rather that other components may be included, unless specifically stated otherwise.

[0081] Throughout the specification of the present invention, “A and / or B” means A or B, or A and B.

[0082]

[0083] Example 1. Preparation of primary mix for use in samples

[0084] A primary mix was prepared for use in the sample of Example 2 below.

[0085] The first mix was prepared according to the method of Fig. 1 and the composition of Table 1 below. Chicken breast (Harim) was used as the chicken, and the first mix was prepared using primary purified water purified with Milli-Q EQ7016.

[0086] Ingredients Name Mixing Ratio (%) Chicken Breast 501st Purified Water 50Total 100

[0087]

[0088] Example 2. Preparation of samples containing thickeners and various types of sugars in various mixing ratios.

[0089] In order to measure moisture content, water content, water retention capacity, and viscosity according to the type of sugar and the mixing ratio of sugar and thickener, samples (Preparation Examples 1 to 20) were prepared by mixing thickener and various types of sugar at various mixing ratios.

[0090] The sugars (crystalline kestose, powdered kestose, fructooligosaccharide powder, and isomaltooligosaccharide) used in the sample preparation were obtained from Samyang Corporation, inulin was obtained from Sensus, and auto-tapioca starch (100% tapioca starch, ES Technology Research Institute) was used as a thickener.

[0091] The DE (Dextrose Equivalent) and kestose content of the sugars used are shown in Table 2 below. The DE value was measured by preparing the sugars as 10% solutions using a cryoscipe (advanced instruments, inc, model 4250), and the kestose content was determined using an HPLC device. The kestose content of kestose, powdered kestose, and fructooligosaccharide powder was measured.

[0092] Sugar DE Kestose content (%) Determination Kestose 3698.2 Powder Kestose 3783.27 Fructooligosaccharide powder 3029.08 Isomaltooligosaccharide 28-Inulin 16-

[0093]

[0094] Manufacturing Examples 1 to 20 were manufactured according to the compositions shown in Tables 3 to 7 below. In Tables 3 to 7 below, the content of each component is expressed in weight%. Specifically, after measuring the sugar and thickener in powder form, the powder was added to the measured first mix and stirred in a precision thermostatic bath (Julabo) set to 80°C. When the actual temperature of the food in the beaker reached 70°C using an immersion thermometer, the timer was set for 5 minutes. Thereafter, the mixture was packaged, sealed, and sterilized (98°C, 20 minutes), thereby manufacturing Examples 1 to 20 containing the thickener and various types of sugars at various mixing ratios.

[0095] Manufacturing Example 1 Manufacturing Example 2 Manufacturing Example 3 Manufacturing Example 4 Raw Material 1st mix 97979797 Composition for suppressing moisture loss Tapioca starch 2.52 1.51 Crystalline kestose 0.51 1.52 Mixing ratio 1:5 1:2 1:11:0.5 Total 100 100 100 100

[0096] Manufacturing Example 5 Manufacturing Example 6 Manufacturing Example 7 Manufacturing Example 8 Raw Material 1st mix 97979797 Composition for suppressing moisture loss Tapioca starch 2.52 1.51 Powder Kestose 0.51 1.52 Mixing ratio 1:5 1:2 1:11:0.5 Total 100 100 100 100

[0097] Manufacturing Example 9 Manufacturing Example 10 Manufacturing Example 11 Manufacturing Example 12 Raw Material 1st mix 97979797 Composition for suppressing moisture loss Tapioca starch 2.52 1.51 Fructooligosaccharide powder 0.51 1.52 Mixing ratio 1:5 1:2 1:11:0.5 Total 100 100 100 100

[0098] Manufacturing Example 13 Manufacturing Example 14 Manufacturing Example 15 Manufacturing Example 16 Raw Material 1st mix 97979797 Composition for suppressing moisture loss Tapioca starch 2.52 1.51 Isomaltooligosaccharide 0.51 1.52 Mixing ratio 1:51:21:11:0.5 Total 100100100100

[0099] Manufacturing Example 17 Manufacturing Example 18 Manufacturing Example 19 Manufacturing Example 20 Raw Material 1st mix 97979797 Composition for suppressing moisture loss Tapioca starch 2.52 1.51 Inulin 0.51 1.52 Mixing ratio 1:51:21:11:0.5 Total 100100100100

[0100]

[0101] Experimental Example 1. Measurement of moisture content immediately after manufacturing

[0102] The moisture content of the samples (Manufacturing Examples 1 to 20) manufactured in Example 2 was measured according to the type of sugar and the mixing ratio of sugar and thickener.

[0103] Specifically, the moisture content of Manufacturing Examples 1 to 20 was measured twice using a moisture balance (sartorius) and the average was calculated.

[0104] The results are shown in Tables 8 to 12. The superscript alphabets shown in the average moisture content (%) in Tables 8 to 12 below indicate statistical significance. When the same alphabets are shared, it means that there is no statistically significant difference between the average values, and when different alphabets are displayed, it means that there is a statistically significant difference between them.

[0105] Manufacturing Example 1 Manufacturing Example 2 Manufacturing Example 3 Manufacturing Example 4 Saccharide crystal Kestose crystal Kestose crystal Kestose crystal Kestose Saccharide content (%) 0.5 1 1.52 Mixing ratio of saccharide and thickener 1 : 5 1 : 2 1 : 11 : 0.5 Average moisture content (%) 74.29 a* 83.46 a 84.63 ab 87.03 a

[0106] Manufacturing Example 5 Manufacturing Example 6 Manufacturing Example 7 Manufacturing Example 8 Sugar Powder Kestose Powder Kestose Powder Kestose Powder Kestose Sugar Content (%) 0.5 1 1.52 Mixing Ratio of Sugar and Thickener 1 : 5 1 : 2 1 : 11 : 0.5 Average Moisture Content (%) 70.88 ab 82.44 a 85.71 b 85.38b

[0107] Manufacturing Example 9 Manufacturing Example 10 Manufacturing Example 11 Manufacturing Example 12 Saccharide Fructooligosaccharide powder Fructooligosaccharide powder Fructooligosaccharide powder Fructooligosaccharide powder Saccharide content (%) 0.5 1 1.52 Mixing ratio of saccharides and thickeners 1 : 5 1 : 2 1 : 11 : 0.5 Average moisture content (%) 70.55 ab 79.18 ab 84.59 a 84.51 bc

[0108] Manufacturing Example 13 Manufacturing Example 14 Manufacturing Example 15 Manufacturing Example 16 Saccharide Isomaltooligosaccharide Isomaltooligosaccharide Isomaltooligosaccharide Isomaltooligosaccharide Saccharide content (%) 0.5 1 1.52 Mixing ratio of saccharide and thickener 1 : 5 1 : 21 : 11 : 0.5 Average moisture content (%) 71.28 ab 77.07 b 80.41 c 83.53 c

[0109] Manufacturing Example 17 Manufacturing Example 18 Manufacturing Example 19 Manufacturing Example 20 Sugar Inulin Inulin Inulin Inulin Sugar content (%) 0.5 1 1.52 Mixing ratio of sugar and thickener 1 : 5 1 : 2 1 : 11 : 0.5 Average moisture content (%) 66.37 b 76.65 b 78.96 c 82.45 c

[0110] As shown in Tables 8 to 12, when crystalline kestose or powdered kestose with a high kestose content was included in the sample at 1 wt% or more and 1.5 wt% (when the mixing ratio was 1:1 to 2), the moisture content was higher than when a different sugar was included at the same mixing ratio. In addition, the sample mixed with crystalline kestose or powdered kestose with a high kestose content had a higher moisture content at the same mixing ratio than the sample mixed with fructooligosaccharide powder with a relatively low kestose content. In addition, the sample mixed with sugars including kestose tended to have a higher moisture content at the same mixing ratio than the sample mixed with isomaltooligosaccharide or inulin.

[0111]

[0112] Experimental Example 2. Measurement of water retention capacity after manufacturing, high-temperature storage, and freezing and thawing.

[0113] The water retention capacity of the samples (Manufacturing Examples 1 to 20) manufactured in Example 2 was measured after manufacturing, high-temperature storage, and cold thawing, depending on the type of sugar and the mixing ratio of sugar and thickener.

[0114] Specifically, the water retention capacity 'after manufacturing' was measured after storing the sample at 25℃ for 1 day, the water retention capacity 'after high-temperature storage' was measured after storing the sample at 45℃ for 1 week, and the water retention capacity 'after freezing and thawing' was measured after storing the sample at -18℃ for 1 week, then storing it at 25℃ for 1 day, and thawing it. The 'water retention capacity' was evaluated by measuring the weight of the water transferred by aliquoting 20 g each of Manufacturing Examples 1 to 20 into a 50 ml Conical Tube (SPL Life Science). Based on the measured water transfer amount, the water retention capacity of the sample was calculated by the following formula (Non-patent Document 0001).

[0115]

[0116] The results of the water retention capacity evaluation ‘after manufacturing’ are shown in Table 13, the results of the water retention capacity evaluation ‘after high-temperature storage’ are shown in Table 14, and the results of the water retention capacity evaluation ‘after freezing and thawing’ are shown in Table 15.

[0117] Manufacturing Example 1 Manufacturing Example 2 Manufacturing Example 3 Manufacturing Example 4 Water holding capacity after manufacturing (%) 100 100 100 97.93 Manufacturing Example 5 Manufacturing Example 6 Manufacturing Example 7 Manufacturing Example 8 Water holding capacity after manufacturing (%) 100 100 100 94.40 Manufacturing Example 9 Manufacturing Example 10 Manufacturing Example 11 Manufacturing Example 12 Water holding capacity after manufacturing (%) 100 100 100 95.57 Manufacturing Example 13 Manufacturing Example 14 Manufacturing Example 15 Manufacturing Example 16 Water holding capacity after manufacturing (%) 100 100 100 93.57 Manufacturing Example 17 Manufacturing Example 18 Manufacturing Example 19 Manufacturing Example 20 Water holding capacity after manufacturing (%) 100 100 100 99.00

[0118] As shown in Table 13, when the sample contained 2 wt% or more of sugar (when the mixing ratio was 1:0.5 or less), it was confirmed that water leaching occurred and, accordingly, the water retention capacity was confirmed to decrease.

[0119] Manufacturing Example 1 Manufacturing Example 2 Manufacturing Example 3 Manufacturing Example 4 Water holding capacity after high temperature storage (%) 83.40 100 94.33 78.40 Manufacturing Example 5 Manufacturing Example 6 Manufacturing Example 7 Manufacturing Example 8 Water holding capacity after high temperature storage (%) 100 99.0 39 7.5 7 8 7.30 Manufacturing Example 9 Manufacturing Example 10 Manufacturing Example 11 Manufacturing Example 12 Water holding capacity after high temperature storage (%) 71.77 71.13 92.6 38 3.90 Manufacturing Example 13 Manufacturing Example 14 Manufacturing Example 15 Manufacturing Example 16 Water holding capacity after high temperature storage (%) 75.4 0 99.2 0 9 4.3 0 8 4.07 Manufacturing Example 17 Manufacturing Example 18 Manufacturing Example 19 Manufacturing Example 20 Water holding capacity after high temperature storage (%)80.2774.8786.4791.93

[0120] As shown in Table 14, under high temperature storage conditions, when crystalline kestose or powdered kestose with a high kestose content was included in the sample at 1 wt% or more and 1.5 wt% (when the mixing ratio was 1:1 to 2), it exhibited higher water retention capacity than when it was included with different sugars and / or mixing ratios.

[0121] Manufacturing Example 1 Manufacturing Example 2 Manufacturing Example 3 Manufacturing Example 4 Water holding capacity after freezing and thawing (%) 100 100 100 100 Manufacturing Example 5 Manufacturing Example 6 Manufacturing Example 7 Manufacturing Example 8 Water holding capacity after freezing and thawing (%) 100 100 100 100 Manufacturing Example 9 Manufacturing Example 10 Manufacturing Example 11 Manufacturing Example 12 Water holding capacity after freezing and thawing (%) 100 100 100 100 Manufacturing Example 13 Manufacturing Example 14 Manufacturing Example 15 Manufacturing Example 16 Water holding capacity after freezing and thawing (%) 100 100 100 93.87 Manufacturing Example 17 Manufacturing Example 18 Manufacturing Example 19 Manufacturing Example 20 Water holding capacity after freezing and thawing (%) 100 100 100 85.57

[0122] As shown in Table 15, under refrigerated and thawed storage conditions, when the sample contained 2 wt% or more of sugar (when the mixing ratio was 1:0.5 or less), the water holding capacity decreased, and the sample mixed with sugars including kestose showed higher water holding capacity than the sample mixed with isomaltooligosaccharide or inulin.

[0123]

[0124] Experimental Example 3. Viscosity measurement after manufacturing, high-temperature storage, and cold thawing.

[0125] The viscosity of the samples (Manufacturing Examples 1 to 20) manufactured in Example 2 was measured after manufacturing, high-temperature storage, and cold thawing, depending on the type of sugar and the mixing ratio of sugar and thickener.

[0126] Specifically, the 'viscosity' measurement was performed for each of Manufacturing Examples 1 to 20 immediately after manufacturing and after storage, after adjusting the temperature of the sample to approximately 25℃ (±2℃) using a viscometer (Brookfield) at the conditions of No. 64 speendle and speed 0.3. The viscosity 'after high-temperature storage' was measured after storing the sample at 45℃ for 1 week, and the viscosity 'after freezing and thawing' was measured after storing the sample at -18℃ for 1 week. In all cases, the measurements were performed under the same temperature conditions (approximately 25℃, ±2℃) as the sample immediately after manufacturing. The 'viscosity difference' was calculated as the value obtained by subtracting the viscosity after storage from the viscosity immediately after manufacturing.

[0127] The viscosity difference ‘after high-temperature storage’ is shown in Table 16, and the viscosity difference ‘after freezing and thawing’ is shown in Table 17.

[0128] Manufacturing Example 1 Manufacturing Example 2 Manufacturing Example 3 Manufacturing Example 4 Viscosity difference after high temperature storage (mPas) 0 5 000 40 000 Manufacturing Example 5 Manufacturing Example 6 Manufacturing Example 7 Manufacturing Example 8 Viscosity difference after high temperature storage (mPas) 7 5 000 15 000 5 000 6 7 500 Manufacturing Example 9 Manufacturing Example 10 Manufacturing Example 11 Manufacturing Example 12 Viscosity difference after high temperature storage (mPas) 3 000 5 000 25 000 12 0000 Manufacturing Example 13 Manufacturing Example 14 Manufacturing Example 15 Manufacturing Example 16 Viscosity difference after high temperature storage (mPas) 6 000 25 000 30 000 5 0000 Manufacturing Example 17 Manufacturing Example 18 Manufacturing Example 19 Manufacturing Example 20 Viscosity difference after high temperature storage (mPas)5000050003000050000

[0129] Manufacturing Example 1 Manufacturing Example 2 Manufacturing Example 3 Manufacturing Example 4 Viscosity difference after freezing and thawing (mPas) 240000 85000 65000 45000 Manufacturing Example 5 Manufacturing Example 6 Manufacturing Example 7 Manufacturing Example 8 Viscosity difference after freezing and thawing (mPas) 180000 60000 45000 22500 Manufacturing Example 9 Manufacturing Example 10 Manufacturing Example 11 Manufacturing Example 12 Viscosity difference after freezing and thawing (mPas) 270000 125000 65000 50000 Manufacturing Example 13 Manufacturing Example 14 Manufacturing Example 15 Manufacturing Example 16 Viscosity difference after freezing and thawing (mPas) 390000 185000 70000 20000 Manufacturing Example 17 Manufacturing Example 18 Manufacturing Example 19 Manufacturing Example 20 Cold thawing Viscosity difference (mPas)24000011500090000115000

[0130] As shown in Tables 16 and 17, under high temperature and freeze-thaw storage conditions, when crystalline kestose or powdered kestose with a high kestose content is included in the sample at 1 wt% or more and 1.5 wt% (when the mixing ratio is 1:1 to 2), the viscosity difference is maintained lower than when different sugars and / or weight%s are included, so that changes in physical properties due to storage are small and, accordingly, the water retention capacity is high.

[0131] Therefore, the composition according to the aspect can improve moisture retention capacity by mixing ketose and a thickener in a specific ratio, and can exhibit the effect of increasing quality stability during distribution and storage due to the improved moisture retention capacity.

[0132]

[0133] From the above description, those skilled in the art will understand that the present invention can be implemented in other specific forms without altering its technical spirit or essential characteristics. In this regard, it should be understood that the experimental examples and embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention should be interpreted as encompassing all changes or modifications derived from the meaning and scope of the following claims and their equivalent concepts, rather than the detailed description above.

Claims

1. A composition for inhibiting moisture loss comprising oligosaccharides and thickeners.

2. A composition for inhibiting moisture loss, comprising 10 to 1000 parts by weight of a thickener relative to 100 parts by weight of the oligosaccharide in the first paragraph.

3. A composition for inhibiting moisture loss, wherein the oligosaccharide in paragraph 1 comprises at least one selected from the group consisting of isomaltooligosaccharide, fructooligosaccharide, kestose, powdered kestose, and crystalline kestose.

4. A composition for inhibiting moisture loss in the first paragraph, wherein the thickener is starch or gum.

5. A composition for inhibiting moisture loss, wherein the starch in paragraph 4 comprises at least one selected from the group consisting of tapioca starch, corn starch, potato starch, and modified starch.

6. A composition for inhibiting moisture loss, wherein the gum in paragraph 4 comprises at least one selected from the group consisting of xanthan gum, pectin, gellan gum, guar gum, agar, gum arabic, cellulose gum, gum tragacanth, loggerhead bean gum, karaya gum, ghatti gum, tara gum, konjac gum, curdlan, algin, and carrageenan.

7. A composition for inhibiting moisture loss, wherein the oligosaccharide and thickener are mixed in a weight ratio of 1:0.1 to 1:10 in the first paragraph.

8. A feed composition comprising a composition for inhibiting moisture loss according to any one of claims 1 to 7; and a raw material.

9. In the 8th paragraph, the feed composition contains a composition for inhibiting moisture loss in an amount of 0.5 to 10 wt% relative to the total weight of the composition.

10. In the 8th paragraph, the feed composition contains 30 to 70 wt% of moisture based on the total weight of the composition.

11. A method for producing a feed composition comprising a step of mixing oligosaccharides, thickeners, and raw materials.

12. A food composition comprising a composition for inhibiting moisture loss according to any one of claims 1 to 7; and a raw material.

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