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WO2019088631A2 - Composition pour la préparation d'un produit à tartiner comprenant de l'allulose et son utilisation - Google Patents

Composition pour la préparation d'un produit à tartiner comprenant de l'allulose et son utilisation Download PDF

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Publication number
WO2019088631A2
WO2019088631A2 PCT/KR2018/012951 KR2018012951W WO2019088631A2 WO 2019088631 A2 WO2019088631 A2 WO 2019088631A2 KR 2018012951 W KR2018012951 W KR 2018012951W WO 2019088631 A2 WO2019088631 A2 WO 2019088631A2
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WO
WIPO (PCT)
Prior art keywords
spread
composition
weight
parts
making
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/KR2018/012951
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English (en)
Korean (ko)
Other versions
WO2019088631A3 (fr
Inventor
공문희
변성배
정동철
최종민
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CJ CheilJedang Corp
Original Assignee
CJ CheilJedang Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by CJ CheilJedang Corp filed Critical CJ CheilJedang Corp
Publication of WO2019088631A2 publication Critical patent/WO2019088631A2/fr
Publication of WO2019088631A3 publication Critical patent/WO2019088631A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/12—Replacer
    • A23V2200/132—Sugar replacer
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/222—Emulsifier
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/628—Saccharose, sucrose

Definitions

  • the present application relates to a composition for making spreads comprising aluloses and vegetable fats; A spread containing the same; A method of producing a spread including a step of mixing and pulverizing alululose and vegetable oil; A method for improving the spreadability of the spread, and a method for suppressing the hardening of the spread.
  • spreads are foods that can be eaten in breads, breads, bagels, biscuits, etc. Recently, there is a tendency for breads and the like to consume foods by simple breakfast because of improvement of national income and change of eating patterns. Can be used to fill up deficient nutrients and improve the taste, and various kinds of spreads are sold on the market.
  • the spread contains vegetable hardened fat (solid fat), which causes it to harden at room temperature, and when spread on bread, the spreadability is not good and convenience is reduced.
  • vegetable hardened fat solid fat
  • Korean Patent Laid-Open No. 10-1989-0009299 it can be confirmed that vegetable oil and emulsifier are added to prepare spreads.
  • emulsifiers for general consumers are perceived to be harmful to humans, and the food industry is trying to use the minimum amount of emulsifiers.
  • the inventors of the present invention have conducted intensive researches to solve the above-mentioned problems. As a result, they have found that a spread prepared from a composition for making a spread containing aluloses in an effective amount has improved wettability and prevents hardening, And the application was completed.
  • One object of the present application is to provide a composition for making spreads, comprising aluloses and vegetable fats.
  • Another object of the present application is to provide a spread comprising the composition for making the spread.
  • Another object of the present application is to provide a method for producing spreads, which comprises mixing and pulverizing aluloses and vegetable oils.
  • Another object of the present application is to provide a method for enhancing the spreadability of spreads, which comprises mixing and pulverizing aluloses and vegetable oils.
  • Another object of the present application is to provide a method for suppressing hardening of spreads, which comprises mixing and pulverizing aluloses and vegetable oils.
  • composition for spread production of the present application has excellent properties such as improving spreadability of spread and preventing hardening by adding allylose, which is a naturally derived sweetener.
  • FIG. 1 relates to TA measurement values indicating the degree of spreading by the application rate of alulos.
  • Fig. 2 relates to TA measurement values indicating the degree of spreading by emulsifier content.
  • one aspect of the present application provides a composition for making spreads, comprising aluloses and vegetable fats.
  • the composition for making spreads of the present application replaces some or all of the sugar with aluloses.
  • the chocolate spread prepared in one embodiment of the present application has an excellent effect that an equivalent amount of alululose is contained in the composition in place of a portion of the sugar to improve the spreadability of the spread and prevent curing.
  • spread is a generic term for foods to be eaten by bread, bread, bagels, biscuits, etc., and includes jam, butter, margarine, marmite, bejimite, and cheese.
  • Spreads generally consist of sugars, milk powders, edible oils, emulsifiers, preservatives, and other additives.
  • the spread may be a chocolate spread which additionally contains cocoa powder, but is not particularly limited thereto.
  • the spread may further include green tea powder, tea powder, cookie crunch, glutinous rice flour, bean flour, So that it can be included in all aspects of the present application as long as it is in the form of food to be eaten by bread, bread, bagels, biscuits and the like.
  • the above-mentioned edible oil refers to oil which is produced and processed so as to be edible by using a plant containing fat (including crushed powder) or crude oil obtained from an animal, and can be divided into vegetable oil and animal oil oil according to raw materials.
  • vegetable oils include, but are not limited to, soybean oil, corn oil, rapeseed oil, rice bran oil, sesame oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil, palm oil, .
  • the vegetable oil may be contained in an appropriate amount in a composition for making a spread, and specifically, 10 to 55 parts by weight, 15 to 55 parts by weight, 20 to 55 parts by weight, 20 to 50 parts by weight, 20 to 45 parts by weight, 25 to 55 parts by weight, 25 to 45 parts by weight, 30 to 55 parts by weight, 30 to 50 parts by weight, 30 to 45 parts by weight, 35 to 50 parts by weight and 35 to 45 parts by weight, But is not limited thereto.
  • alulose is a type of sugar having the formula C 6 H 12 O 6 , molecular weight of 180.16, which is known to exist in small quantities in figs, grapes and the like, and is also called psicose.
  • the above-mentioned alulose is a concept including both D-alulose and L-alulose, and may be purchased from commercially available aluloses, directly extracted from natural products, and produced by chemical or microbiological methods, But is not limited thereto.
  • the alulose can be used in solid, powder or liquid form, and specifically in the form of liquid aluloses, but is not limited thereto.
  • the alulose may be alulose having a purity of 90% or more (containing 90 wt% or more of alulose based on dry solids), a purity of 95% or more, a purity of 98% or more, or a purity of 98% to 99.5%.
  • the alulose may be in the form of a mixed sugar with at least one saccharide selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, sugar alcohols and high sweetening agents in addition to alulose, but is not limited thereto.
  • other ingredients in addition to the powder, liquid form, or mixed sugar form of the alulous may be further included as long as they can be included in an appropriate amount in the spread composition of the present application.
  • the alululose may be contained in an appropriate amount in the composition for the preparation of a spread. Specifically, 0.1 to 60 parts by weight, 0.1 to 50 parts by weight, 0.1 to 40 parts by weight, 0.2 to 60 parts by weight, 0.2 to 50 parts by weight, 1 to 50 parts by weight, 1 to 40 parts by weight, 5 to 40 parts by weight, 5 to 30 parts by weight, 10 to 40 parts by weight, 10 to 30 parts by weight, , 13 to 40 parts by weight, 13 to 30 parts by weight, 13 to 20 parts by weight, or 13 to 17 parts by weight, but is not limited thereto.
  • the weight ratio of the allylose and the vegetable oil is 1: 1 to 1:10, 1: 1 to 1: 7, 1: 1 to 1: 6, 1: 1 to 1: 5, 1: 1: 2 to 1: 5, 1: 2 to 1: 4, 1: 2.5 to 1: 5, 1: 1.2 to 1: 3.5, or 1: 3, but is not limited thereto.
  • composition for making spreads of the present application may or may not further include an emulsifier.
  • the emulsifier may include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, soybean phospholipids, calcium stearyl lactate, or lecithin, But is not limited thereto.
  • the emulsifier is specifically used in an amount of 0.01 to 2 parts by weight, 0.01 to 1.5 parts by weight, 0.01 to 1 part by weight, 0.1 to 2 parts by weight 0.1 to 1.5 parts by weight, 0.1 to 1 part by weight, 0.2 to 2 parts by weight, 0.2 to 1.5 parts by weight, 0.2 to 1 part by weight, 0.2 to 0.8 parts by weight, 0.2 to 0.6 parts by weight, 0.2 to 0.4 parts by weight, To 0.8 parts by weight, 0 to 0.6 parts by weight, 0 to 0.4 parts by weight, or 0 to 0.2 parts by weight, but is not limited thereto.
  • composition for making spreads of the present application may or may not further comprise sugar.
  • composition for spread production of the present application further comprises sugar
  • the sugar and the alulose are specifically used in an amount of 0.1 to 60 parts by weight, 0.1 to 50 parts by weight, 0.1 to 40 parts by weight, 0.2 to 20 parts by weight, 1 to 50 parts by weight, 1 to 40 parts by weight, 5 to 50 parts by weight, 5 to 40 parts by weight, 5 to 30 parts by weight 10 to 40 parts by weight, or 10 to 30 parts by weight.
  • the weight ratio of the sugar and the alulose is 1: 0.1 to 1:10, 1: 0.1 to 1: 5, 1: 0.1 to 1: 3, 1: 0.2 to 1: 1, 1: 0.2 to 1: 1, 1: 0.2 to 1: 2.5: 1, 0.25 to 1: 1.5, 3: 1 to 1: 1, 3: 1, 1: 1.
  • composition or spread of the present invention can improve the spreadability of the spread compared to a composition for making spreads not containing aluloses or a composition for preparing spreads containing the same amount of sugar instead of aluloses, .
  • the improvement of the spreadability may be to improve the spreadability, and may mean that the spreadability is higher than that after manufacture.
  • the spreadability refers to the degree of spreading in bread and the like when spread is used, and is also related to the hardness. The smaller the measured value, the lower the resistance and the better the spreadability.
  • the spreading composition of the present invention or the spread containing the same may have a spreadability of 5 to 90 g / sec, 10 to 90 g / sec, 10 to 80 g / sec, 15 to 90 g / sec, 15 to 80 g / 20 to 70 g / sec, and 20 to 70 g / sec, and 20 to 80 g / sec, 20 to 75 g / sec, and 25 to 60 g / sec.
  • composition for spread production of the present application may further contain additives such as a stabilizer, an acidity adjusting agent, a preservative, a whole milk powder, a blended milk powder, a whey powder, a skim milk powder, a cocoa powder, a cocoa mass, Powder, hazelnut paste, almond paste, peanut paste, walnut paste, etc.), and the like.
  • additives such as a stabilizer, an acidity adjusting agent, a preservative, a whole milk powder, a blended milk powder, a whey powder, a skim milk powder, a cocoa powder, a cocoa mass, Powder, hazelnut paste, almond paste, peanut paste, walnut paste, etc.
  • skim milk powder refers to a product in which fat is separated and removed from crude oil and dried to produce a powder. It is generally used as food for diet, confectionery, baking and ice cream.
  • the cocoa powder is one of cocoa processed products, meaning that the cocoa is pressed to separate the cocoa butter and the remainder is dried and crushed.
  • the paste refers to a product made by grinding or sifting foods such as fruit, vegetables, nuts, and meat into a soft state.
  • the hazelnut paste of the present application is a type of nuts paste, which is prepared by mixing hazelnut with sugar and finely crushing the fat, and then mixing the fat from the nuts to form a soft paste .
  • Another aspect of the present application for achieving the above object is to provide a spread comprising the above composition for making a spread.
  • the spread is as described above.
  • Another aspect of the present application for achieving the above object provides a method for producing a spread, which comprises mixing and pulverizing aluloses and vegetable oils.
  • the vegetable oil and alulose may be compounded sequentially, in reverse order or simultaneously.
  • the alululose is mixed with the vegetable oil, other components contained in the composition for making spreads may be further mixed.
  • the method for producing a spread may comprise pulverizing the composition for making a spread.
  • the pulverization may be performed by a method known in the art. Specifically, the pulverization can be performed using a ball mill, but is not limited thereto.
  • Another aspect of the present application for achieving the above object provides a method for improving the spreadability of a spread including a step of mixing and pulverizing alulos and a vegetable oil.
  • aluloses vegetable oils, spreads, blends and pulverizations are as described above.
  • Another aspect of the present application for achieving the above object provides a method for suppressing hardening of spreads, which comprises mixing and pulverizing aluloses and vegetable oils.
  • aluloses vegetable oils, spreads, blends and pulverizations are as described above.
  • the sample was put in a sample holder of the texture analyzer so that there is no empty space in the same volume. Then, a probe (TTC SPRABILITY RIG) located at the same height (30 mm) from each sample surface contained in the sample holder was moved at a constant force and speed (Test Speed and Post Test Speed 1.0 mm / sec) To a depth of 85%.
  • the maximum strength of the force pressing the sample against the sample is a force
  • the ratio of the resistance value generated when the sample is continuously pressurized is defined as wettability. This is represented by the slope of the peak (? G /? Sec) in Tables 3 to 4 and Figs.
  • the hardness value (g) shows that the higher the numerical value is, the harder the hardness value is, and the lower the value of the hardness [Gradient (g / sec)], the lower the resistance value.
  • the resistance value at the elapse of 3 days, 5 days, 7 days, and 10 days from the resistance value of the first day was 196% 259%, 295%, and 312%, respectively.
  • spreads containing 7.5 parts by weight of alurus (Experimental Examples 1 to 5) showed a resistance of 3 to 10 days Values were increased by 170%, 248%, 288%, and 304% on average, respectively, and the change in spreadability was reduced compared with Comparative Examples 1 to 5.
  • the spreads containing 15 parts by weight of aluloses (Experimental Examples 6 to 10) showed an average increase in resistance values of 168%, 226%, 269% and 295% after 3 to 10 days on the same standard. The change was found to be the least.

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)
  • Lubricants (AREA)
  • Seasonings (AREA)
  • Fats And Perfumes (AREA)

Abstract

La présente demande concerne : une composition pour la préparation d'un produit à tartiner, comprenant de l'allulose et de l'huile végétale ; un produit à tartiner la comprenant ; un procédé de préparation du produit à tartiner, comprenant une étape de mélange de l'allulose et de l'huile végétale et de broyage dudit mélange ; un procédé d'amélioration de l'aptitude à l'étalement du produit à tartiner et un procédé d'inhibition du durcissement du produit à tartiner. La composition pour la préparation d'un produit à tartiner selon la présente demande possède d'excellentes propriétés telles qu'une aptitude à l'étalement améliorée et un durcissement inhibé attribuable à l'ajout de l'allulose qui est un édulcorant d'origine naturelle.
PCT/KR2018/012951 2017-10-31 2018-10-29 Composition pour la préparation d'un produit à tartiner comprenant de l'allulose et son utilisation Ceased WO2019088631A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2017-0144300 2017-10-31
KR20170144300 2017-10-31

Publications (2)

Publication Number Publication Date
WO2019088631A2 true WO2019088631A2 (fr) 2019-05-09
WO2019088631A3 WO2019088631A3 (fr) 2019-06-27

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PCT/KR2018/012951 Ceased WO2019088631A2 (fr) 2017-10-31 2018-10-29 Composition pour la préparation d'un produit à tartiner comprenant de l'allulose et son utilisation

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KR (1) KR20190049541A (fr)
TW (1) TWI691274B (fr)
WO (1) WO2019088631A2 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102513630B1 (ko) 2021-10-21 2023-03-24 (주)하농식품 과일잼 유사 갈릭 스프레드

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2090180A4 (fr) * 2006-11-10 2013-08-21 Matsutani Kagaku Kogyo Kk Édulcorant contenant du d-psicose et aliments et boissons obtenus à l'aide de celui-ci
GB201309076D0 (en) * 2013-03-15 2013-07-03 Tate & Lyle Ingredients Improved sweetener
WO2015075473A1 (fr) * 2013-11-22 2015-05-28 Tate & Lyle Ingredients Americas Llc Produits de type aliments et boissons comprenant de l'allulose (psicose)
KR101695832B1 (ko) * 2014-11-07 2017-01-12 주식회사 삼양사 사이코스를 함유하는 제과제빵용 크림 조성물
JP6857437B2 (ja) * 2015-09-29 2021-04-14 ブンヘ ロデルス クロクラーン ベスローテン フェンノートシャップ 耐熱性チョコレートスプレッドまたはフィリング及び調製の方法
KR20170080289A (ko) * 2015-12-31 2017-07-10 주식회사 삼양사 사이코스를 함유하는 크림 조성물

Also Published As

Publication number Publication date
KR20190049541A (ko) 2019-05-09
TW201922110A (zh) 2019-06-16
TWI691274B (zh) 2020-04-21
WO2019088631A3 (fr) 2019-06-27

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