WO2018084574A1 - Composition de traitement des huiles et matières grasses et aliment utilisant ladite composition - Google Patents

Composition de traitement des huiles et matières grasses et aliment utilisant ladite composition Download PDF

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Publication number
WO2018084574A1
WO2018084574A1 PCT/KR2017/012265 KR2017012265W WO2018084574A1 WO 2018084574 A1 WO2018084574 A1 WO 2018084574A1 KR 2017012265 W KR2017012265 W KR 2017012265W WO 2018084574 A1 WO2018084574 A1 WO 2018084574A1
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WIPO (PCT)
Prior art keywords
oil
composition
weight
parts
cream
Prior art date
Application number
PCT/KR2017/012265
Other languages
English (en)
Korean (ko)
Inventor
김민영
강윤창
김봉찬
신진섭
임혜진
김용인
장은석
유동진
전세희
백경환
Original Assignee
주식회사 삼양사
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
Priority claimed from KR1020160144611A external-priority patent/KR101874929B1/ko
Priority claimed from KR1020160144789A external-priority patent/KR101892281B1/ko
Priority claimed from KR1020160144788A external-priority patent/KR101874930B1/ko
Priority claimed from KR1020160144792A external-priority patent/KR101887128B1/ko
Application filed by 주식회사 삼양사 filed Critical 주식회사 삼양사
Publication of WO2018084574A1 publication Critical patent/WO2018084574A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/14—Cream preparations containing milk products or non-fat milk components
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled

Definitions

  • Oil-fat processing composition and foods to which it is applied are Oil-fat processing composition and foods to which it is applied.
  • the present invention includes a sweetener that can replace sugars such as sugar, has excellent sweetness and sweetness, and implements low calories.
  • the present invention relates to a composition for fat or oil processing that increases nutrients, texture, taste, or flavor to foods such as confectionery, bread, rice cake, and the like, a fat and oil processed product manufactured using the same, and a food to which the fat and fat processed product is applied.
  • Foods such as sweets, breads and rice cakes may be consumed on their own, but may also be consumed by applying various oils and fats, including various creams and oils of spreads, to increase nutrients, or increase texture, taste or flavor. .
  • various oils and fats including various creams and oils of spreads, to increase nutrients, or increase texture, taste or flavor.
  • the creams and spreads have been used in various ways such as coating, filling, and sanding foods.
  • Creams may include custard creams, creams, nonfat creams, or jam-shaped creams.
  • creams can be used in foods such as breads and baked confectionery for toppings, coatings, allulose, peeling, dough dough, and the like.
  • it can be used for various drinks, such as coffee and tea, as beverage cream and cooking cream for whitening and flavor improvement, and can be used as the cream for coating ice creams, such as ice cream.
  • the cream is widely used as a filling cream, topping cream, sand cream, cake decoration cream, etc.
  • Used to Sand cream is used as a cream contained in the inside of food or sandwiched in a plurality of foods (cookies, biscuits, etc.), and hardness and shape retention are required depending on the type of confectionery and bread to which sand cream is applied.
  • oils for spreads such as margarine, oils and spreads
  • the market trend of a composition is a tendency for the taste to be favorable.
  • the ceiling and prizes can be stored.
  • oil-off in which the holding of the liquid phase separates from the surface when the spread repeats recording and hardening due to temperature changes in storage conditions.
  • a phenomenon occurs, and particles called graining are likely to occur, which significantly lowers the merchandise value.
  • whipped cream is a liquid cream processed by adding emulsifier to form bubbles with raw cream with high milk fat as a raw material.
  • fine bubbles are formed, so it is eaten in coffee or cake or bread.
  • It is widely used as a material for confectionery and bakery, such as used in decoration of cakes.
  • Cream with a milk fat 100% flavor the advantages of a melting texture in the mouth will be that food, or property changes do not have another alternative, easy, and cream is stiff during transport, it is difficult to shorten the end width when whipping handling, Furthermore, it has the disadvantage of being expensive.
  • One embodiment of the present invention includes a sweetener that can replace sugars, such as sugar, has an excellent sweetness and sweetness, implements low calories, and maintains processed foods that increase nutrients, texture, taste, or flavor in foods such as confectionery, bread, and rice cakes. To provide.
  • Another, aspect of this invention is nutritional, texture of the food, such as cookies, breads and tteokryu. It is to provide a method for producing a fat or oil processed product that increases the taste or flavor.
  • a further example of the present invention is to provide a food, for example, confectionery, bread, rice cake, and the like, to which the processed milk product is applied.
  • One embodiment of the present invention is excellent in shape retention and emulsification stability, good spreadability should be easily applied to confectionery bakery, and excellent in organolity to provide a spread excellent in sensory properties when ingesting the spread of the pastry coated bread It is to provide an oil-fat composition for spread production.
  • a further embodiment of the present invention is to provide a composition for preparing a spread comprising the fat or oil composition, sugars containing allulose, an emulsifier and water, and a spread prepared therefrom.
  • the present invention provides a composition for producing whipped cream ⁇ excellent in workability and creaminess.
  • Another embodiment of the present invention is to provide a whipped cream containing allolos having excellent cream hardness, emulsification stability, shape retention and ease of use.
  • a further example of the invention relates to foods, such as confectionery, breads and rice cakes, to which the whipped cream is applied.
  • a further embodiment of the present invention relates to a non-fermented confectionary to which the sand cream is applied.
  • An example of the present invention improves the flavor and give a refreshing feel to the cream, and to the adhesion of the pastry base and alreul Los cream.
  • the appearance of the product in circulation It is to provide a composition for producing a sand cream for baked confectionery containing allol and a sand cream using the same for a long time.
  • Another embodiment of the present invention is to provide a composition for preparing sand cream for baked confectionery containing allolos having excellent workability, cream strength, emulsification stability, shape retention and ease of use, and sand cream using the same.
  • a further example of the present invention relates to baked confectionery to which the sand cream for baked confectionery is applied, for example, cookies, biscuits, macaton, takuwazu and the like.
  • the present invention includes a sweetener that can replace sugars of sugar, has an excellent sweetness and sweetness, implements a low calorie, and is a fat or oil processed product that increases nutrients, texture, taste or flavor in foods such as confectionery, bread and rice cake, It relates to a method for producing a processed product, and a food to which the fat or oil processed product is applied.
  • One embodiment of the present invention relates to a fat or oil processing composition comprising edible fats and fats.
  • the maintenance processing composition may optionally include water.
  • the fat or oil processing composition may include allulose, and the allulose may be used without particular limitation; It may be used in the form of syrup or powder, or in the form of a sugar alone or in combination with other sugars.
  • the allulose is provided in the form of a mixed sugar syrup or a powder prepared from the mixed sugar syrup, wherein the mixed sugar is 1 to 99.9 parts by weight of allulose based on 100 parts by weight of solids of the total mixed sugar, fructose, glucose, and It may further include one or more selected from the group consisting of polysaccharides.
  • the mixed sugar may include 2 to 55 parts by weight of allulose, 30 to 80 parts by weight of fructose, 2 to 60 parts by weight of glucose, and 0 to 15 parts by weight of sugar sugar based on 100 parts by weight of the total solid content of the mixed sugar. .
  • the allol is allose comprising one sub-phase selected from the group consisting of allelic epimerase, bacteria of the enzyme-producing strain, culture of the strain, lysate of the strain, and extract of the lysate or culture. It may be a mixed sugar prepared by reacting the production composition with a fructose-containing raw material.
  • the fat and oil processing composition is sugar. Consisting of glucose and fructose It may comprise one or more additional sugars selected from the group.
  • Examples of foods provided with the fats and oils and processed goods include, but are not limited to, confectionery, bread and rice cakes.
  • the confectionery. Breads and rice cakes are terms that are generally used without any particular limitation.
  • confectionery products in the food industry are processed through baking, swelling, and milking with grain flour as the main ingredient or food or food additives.
  • the additions include bis 3 ⁇ 4, wafers, cookies, crackers, fruits, snacks, etc.
  • Bread in the food industry refers to flours or other flours, sugars, oils, eggs, etc., which are fermented with or without fermentation or kneaded with cream, sugar, eggs, etc.
  • Rice cakes in the food industry are rice flour, sesame rice flour, potato flour or starch or other grains as main ingredients, and it is kneaded or cooked with salt, sugars, cereals, beans, vegetables, fruits or alcohol.
  • the processed fat or oil is produced by mixing at least fat and fat and sugars, and may be produced by selectively adding water.
  • the processed oil and fat products can be applied to a variety of foods, such as creams, spreads, including sweeteners that can replace sugars such as sugar and excellent sweetness wave.
  • Has low degree of calorie, confectionery It adds the nutritious texture, taste, or flavor to foods, such as breads and rice cakes, and is made by mixing at least fats and oils and sugars, and contains the fats and oils which can be manufactured by adding water selectively.
  • the cream is an anhydrous cream, at least evenly mixed with fats and fats and sugars, depending on whether or not the water contained, do not mix the water.
  • Anhydrous cream can be used as it is or foamed suitably, for example, it can be used as a coating cream, a sand cream, or a peeling cream according to a use aspect.
  • the cream according to the use aspect, the hardness and shape retention of the cream is required according to the physical properties and kinds of the confectionery, bread and rice cakes to be applied.
  • Hydration cream may include all types 0 / W, W / 0, and complex emulsions.
  • the so-called whipped cream which is used by foaming as a 0 / W type water-containing cream, is a sugar-whipped whipped cream in which sugars are mixed or foamed in advance. By foaming the cream, it can be used, for example, as a coating cream, sand cream or peeling cream.
  • 0 / W type water cream beverage cream used in addition to beverages such as coffee, cooking cream used in addition to black sauce or roux, and bakery cream used by kneading in bakery dough.
  • Cream and dough for dough which are kneaded and used in ice cream and pudding, are also examples of edible cream.
  • a W / 0 type water cream as a spread, and as a bakery.
  • blended saccharides with type 0 plastic fat or oil composition and foamed is also a preferable aspect of an edible cream.
  • an example of an edible cream (butter cream) is obtained by foaming anhydrous plastic fat or oil composition (e.g., shortening) and mixing liquid sugars together or by mixing and foaming sugars with anhydrous plastic fat or oil composition.
  • Edible oils and fats in the food industry means edible oils and fats prepared from processed raw materials containing fats and oils suitable for edible use, or food or food additives added thereto.
  • Edible oil and fat processed products are manufactured and processed by adding food or food additives using vegetable oil or animal fat as main raw materials. It means mixed oil, flavor oil, processed oil, shortening, margarine, vegetable cream and imitation cheese.
  • Shortening refers to a solid phase or a fluidized phase in which vegetable or animal fats or oils are added as they are or food additives are added to provide processability such as plasticity and emulsification.
  • Margarine is a solid or fluidized phase made by mixing and emulsifying water, food, and food additives in vegetable or animal fats and oils (including milk fat).
  • a vegetable cream is a vegetable oil which is processed by adding foods or food additives such as sugars, filling the cake or bread, It is used for decoration or to enhance the taste of coffee or food.
  • the solid fat content (SFC) of the fat or oil represents a measured value by IUPAC 2.
  • 150 Sol id Content Determinat ion in Fats by R.
  • the processed oil product comprises a cream and a spread
  • the cream includes a coating cream, a sand cream, a peeling cream, a whipped cream, and the like, and the spread usually means a solid fat processed product.
  • 'Sand cream' according to the present invention refers to being used as a cream for sandwiching a food by being applied to the inside of a food or between a plurality of foods.
  • the hardness and shape retention of the cream are required according to the physical properties and kinds of the confectionery, bread and rice cake to be applied, and examples of the food to be applied include baked confectionery and non-fermented confectionery 'bread.
  • One specific example of the present invention is a fat or oil composition for preparing a spread containing a vegetable oil of a certain kind, a sugar containing alloose in addition to the fat or oil composition.
  • a composition for making a spread comprising an emulsifier and water, a spread made with the composition for preparing a spread, and a food to which the spread is applied, for example, confectionery, bread and rice cake.
  • the spread is cured when stored in refrigerated or silver, or the problem of low sensory characteristics when ingested due to poor applicability and ease of use, and spread having excellent physical and sensory properties. Can be prepared.
  • One example of the present invention is an edible oil and fat including linoleic acid vegetable oil, palm olein oil and transesterified oil; Al . Loss; Emulsifiers; And a composition for preparing a spread comprising water, wherein the spread prepared with the composition
  • composition for preparing a spread having a phase change energy of 1.5 J / g or more at a temperature of 36 to 40 ° C.
  • Another example of the present invention is prepared by mixing a composition for preparing a spread, and relates to a spread having a phase transition energy of 1.5 J / g or more at a temperature of 36 to 40 ° C.
  • a further embodiment of the present invention relates to a bakery bread to which the spread is applied.
  • the present invention is a composition for producing a whipped cream containing allol, whipped cream prepared using the composition and a method for producing the same. And it relates to a food comprising the whipped cream.
  • At least one edible oil and fat selected from the group consisting of lauric acid (1 aur ic acid) -based vegetable oils and processed oils and fats thereof; Sugars containing allulose; And Provided is a composition for preparing whipped cream, including an emulsifier.
  • the composition comprises 15-50 parts by weight of the edible fat, 5-30 parts by weight of saccharides, and 0.01 to 3 parts by weight of an emulsifier, based on 100 parts by weight of the composition for preparing whipped cream, and further, 1 to 3 parts by weight of polydextrose as an emulsion stabilizer. 10 parts by weight and / or sodium caseinate 0.01 to 2 parts by weight.
  • the composition may be provided in the form of a liquid emulsion, and may be prepared as a whipped cream by performing a whipping treatment and applied to various foods, for example, confectionery and bread.
  • the composition for preparing whipped cream is marketed and distributed in the form of a liquid, and is used in the form of a cream by performing a whipped treatment at the time of use.
  • the composition for preparing whipped cream according to the present invention is provided in the form of an emulsion, may be provided in the form of oil-in-water or water-in-oil type, preferably oil-in-water (0 l-in-water, 0 / W) emulsion Can be.
  • Foods to which whipped cream according to an embodiment of the present invention is applied are related to breads and baked sweets.
  • Cans are foods made by baking, steaming, or frying dough made of grain flour and water.
  • the food is bread, preferably a cake, for example a sponge cake, a chiffon cake or the like.
  • the present invention is a composition for producing a sand cream for non-fermented confectionery containing allols, a sand cream for non-fermented confectionery manufactured using the composition and a method for producing the same. And it relates to a non-fermented confectionery foods to which the sand cream is applied.
  • edible oils of processed oils of oleic acid—linoleic acid vegetable oils and l auric acid vegetable oils, saccharides containing oligosaccharides and alloloses of at least DP3, HLB from 0 to 6 There is provided a sand cream composition for non-fermented confectionery comprising an emulsifier having and water.
  • the sand cream composition Based on 100 parts by weight of the sand cream composition, 40 to 60 parts by weight of edible fat, 30 to 55 parts by weight of sugar, 0.05 to 5 parts by weight of emulsifier, and 2 to 6 parts by weight of water.
  • the composition may be subjected to a creaming process to produce a sand cream, which can be applied to a variety of non-fermented confectionery.
  • Non-fermented confectionery applied sand cream for non-fermented confectionery according to an embodiment of the present invention It is about food.
  • the hardness and tackiness is lowered, the texture is softer, the cream's longevity is increased and it does not remain in the mouth when the flavor is evaluated, thereby having a refreshing and refreshing effect.
  • non-fermented confectionery is a confectionary that has not undergone fermentation and includes, for example, cakes, pies and pastries.
  • cake is a confectionery baked dough consisting of flour, sugar, eggs, baking powder, butter, and the like, and is characterized in that it is prepared without using a swelling agent and undergoing a fermentation process.
  • Pies according to the present invention include, for example, commercial pies such as French pie, fresh berry, choco pie and the like.
  • pastry in the present specification refers to wheat flour-based dough. By folding into several layers with the fats sandwiched between them, a layer of discrete fats can be formed between the layers of wheat flour. Each layer of the wheat flour is separated during firing, so it breaks into several layers when eaten with flake pies.
  • the composition for producing sand cream for baked confectionery containing alloles relates to a sand cream for baked confectionery prepared using the composition and a method for preparing the same, and to baked confectionery to which the allosk cream is applied, in one embodiment of the present invention, an oleic acid-linoleic acid-based vegetable oil, and lauric acid (1 aur ic).
  • a composition for preparing sand cream for baked confectionery comprising one or more edible fats and fats selected from the group consisting of processed vegetable fats and oils, sugars containing allols, and an emulsifier. 30 to 40 parts by weight of an edible oil and fat based on 100 parts by weight of the composition, 47 to 65 parts by weight of sugar, and 0.01 to 5 parts by weight of an emulsifier.
  • the composition may be subjected to a creaming process to produce a sand cream, which may be applied to various baked confectionery.
  • a creaming process to produce a sand cream
  • examples of the baked confectionery to which the sand cream for the baked confectionery according to one embodiment of the present invention is applied include, but are not limited to, biscuits, snacks, cookies, macatongs, and dakuwazu.
  • the composition for preparing sand cream according to the present invention includes allotropes as a saccharide, and by containing edible oils and fats and oils with a specific ingredient and content composition, it gives a refreshing feeling to the cream to improve the flavor, adhere the sand cream to baked confectionery It can improve the performance, maintain the appearance of the product for a long time in distribution, and can produce sand cream for baked confectionery with excellent workability, cream strength, emulsification stability, shape retention and longevity.
  • the present invention will be described in more detail.
  • the present invention includes a sweetener that can replace sugars of sugar, has an excellent sweetness and sweetness, implements a low calorie, and is a fat or oil processed product that increases nutrients, texture, taste, or flavor in foods such as confectionery, bread, and rice cakes. It relates to a method for producing a processed product, and a food to which the fat or oil processed product is applied.
  • the fat or oil processing composition or the fat or oil processed product according to the present invention includes allulose as a saccharide.
  • the allulose is 0.5 to 60 parts by weight, for example, 0.5 to 60 parts by weight, 1 to 60 parts by weight, 2 to 60 parts by weight, 0.5 to 55 parts by weight, based on 100 parts by weight of the solids of the fat and oil composition.
  • Allols contained in the oil-fat processing composition according to the present invention may be allolose syrup, powder of allulose or a solution prepared using the same at various concentrations. Allolose may further include one or more sugars selected from the group consisting of glucose, fructose and disaccharide or more sugars, in addition to allulose.
  • Allloses may be synthesized by chemical synthesis or by allele epimerase. It may be carried out by a biological method, preferably a biological method. For example, it may be prepared by microorganisms or enzyme reactions.
  • the allose is obtained from or a mixed sugar, wherein the mixed sugar is an allelic epimerase, a cell of the strain producing the enzyme, a culture of the strain, a lysate of the strain, and the lysate or It may be one obtained from a mixed sugar prepared by reacting the composition for producing allol containing at least one selected from the group consisting of extracts of the culture with a fructose-containing raw material.
  • the allols may be used alone or in mixed sugars including additional other sugars, and examples of the mixed sugars may include 1 to 99.9 parts by weight of allulose based on 100 parts by weight of solids of the total mixed sugars. In addition, it may further include one or more selected from the group consisting of fructose, glucose, and oligosaccharides. Specific examples of the allelose-containing mixed sugar include 2 to 55 weights of allulose based on 100 parts by weight of the total solid content of the mixed sugar. Part, 30 to 80 parts by weight of fructose and 2 to 60 parts by weight of glucose, and 0 to 15 parts by weight of loligosaccharides, and may not include ⁇ oligosaccharides.
  • the allulose, fructose and glucose are preferably all D-isomers.
  • Allol syrup may be obtained through the separation, stagnation and concentration process from the mixed sugar.
  • the allotropic syrup which has been subjected to the separation and purification process, may be allotropic syrup containing 1 wt% to 50 y S / cm in electrical conductivity and a colorless or pale yellow sweetness containing 10 wt% or more of allulose. have.
  • the present invention provides a fat or oil composition for preparing a spread comprising a vegetable oil of a specific kind, and also comprises the fat or oil composition, Provided is a composition for preparing a spread comprising a sugar, an emulsifier and water to contain. In another aspect, the present invention is to provide a spread prepared in the composition for preparing a spread, preferably a baking spread for bakery.
  • Spreads made of water may have a phase change energy of 1.5 J / g or more at 36 to 40 ° C temperature, preferably a phase change energy of 2 J / g or more, more preferably 2.5 J / g or more.
  • the phase change energy of the spread according to the present invention may be from 1.5 J / g to 20 J / g, or 2.0 J / g to 15 J / g.
  • the "fat composition according to the invention may be edible oils and fats containing linoleic acid-based vegetable oil, palm kernel oil and oleic oil transesterification. Based on 100 parts by weight of the composition for preparing a spread, 25-40 parts by weight of the linoleic acid-based vegetable oil, 15-30 parts by weight of palm oil and 20-30 parts by weight of transesterified oil.
  • the linoleic acid-based vegetable oil may be at least one selected from the group consisting of soybean oil, linseed oil and perilla oil.
  • the transesterified oil may be at least one selected from the group consisting of palm esterified oil, palm esterified oil, soybean esterified oil, and palm stearin esterified oil.
  • Palm olein oil is obtained by fractionating palm oil, and has excellent oxidation stability while maintaining a liquid state at room temperature.
  • the edible oil or fat may be prepared by mixing the respective vegetable oil or their processed oil, may be provided as a processed oil or oil in the form of shortening or margarine, preferably may be margarine.
  • shortening consisting solely of oil phase
  • the glomerularity is low and easily becomes oily. Therefore, in order to improve the solubility (or solubility) in the mouth, it is possible to improve the solubility by using alloose as the saccharide component in the spread.
  • the liquid composition for making a spread according to the present invention comprises sugars containing alloles together with edible fats and oils.
  • the allulose content included in the composition according to the present invention may be included in an amount of 1 to 10 parts by weight based on 100 parts by weight of the composition for preparing a spread, and does not significantly affect the sensory and physical properties such as sweetness of the composition for preparing a spread. Workability, cooling, And it can be adjusted to the appropriate range to ensure proper physical properties.
  • the present invention can reduce the sweetness and calories by reducing or not using the amount of sugar and / or glucose, achieve a smooth texture, increase the moisture retention, have a soft and moist texture, low water activity and low fermentation of sugar It is possible to provide a composition for preparing spreads by reducing the content to increase the stability according to the growth of microorganisms.
  • composition for preparing a spread when an additional sweetener is added in addition to allulose, all or more sugars selected from the group consisting of sugar, fructose and glucose may be replaced with allulose so as not to include these sugars, or Some of the saccharides included in the composition for preparing the spread may be replaced with allotropes, and some of the saccharides may be used as alloose, and the other may be included as the sugar or glucose.
  • Allols contained in the composition for preparing a spread according to the present invention may be allotropic syrup, allolose powder or a solution prepared at various concentrations using the same. Allols may include, in addition to allulose, sugars of glucose, fructose and disaccharides or more. About alllos is as above-mentioned.
  • the composition comprises an emulsifier, together with edible oils and sugars. '
  • the emulsifier according to the present invention may include at least one selected from the group consisting of hydrophilic emulsifiers having a hydrophilic lipophilic equilibrium (HLB) value of 0 to 6 as a hydrophobic emulsifier.
  • HLB hydrophilic lipophilic equilibrium
  • Sorbitan fatty acid esters and polyglycerol polyricinoleate, wherein the fatty acids are fatty acids having 10 to 18 carbon atoms, preferably fatty acids having 16 to 18 carbon atoms.
  • the lecithin includes endothelial lecithin and oval lecithin, preferably soy lecithin, the glycerin fatty acid ester is a monoglycerin stearic acid ester, and the sorbitan fatty acid ester may be sorbitale acid ester and sorbitan stearic acid ester.
  • the content of the emulsifier may be 0.01 to 3 parts by weight, preferably 0.05 to 2 parts by weight, based on 100 parts by weight of the composition for preparing a spread.
  • Composition for preparing a spread according to the present invention is 10 to 15 parts by weight of water It may include.
  • the composition according to the present invention is additionally an emulsion stabilizer, a thickener, an acidity regulator, a flavor improver, and a milk protein, an antioxidant, a starch, a salt, an antimicrobial agent, a fragrance and an alcohol (liqueur: High beverage) and one or more selected from the group consisting of.
  • the milk protein may include one or more selected from whole milk powder, milk, skim milk powder, concentrated milk, skim milk concentrate, condensed milk and the like.
  • the emulsifying stabilizer may further comprise an emulsifying stabilizer to stabilize the emulsifier, it is possible to use a generally known emulsifying stabilizer, the emulsifying stabilizer is 1 to 10 parts by weight of polytextrose and / or sodium casein 0 with respect to 100 weight of the total composition It may comprise 1 to 2 parts by weight.
  • a spread prepared using a composition for preparing a spread, preferably a bakery spread and a manufacturing method thereof.
  • the spreading method may be prepared according to a conventional spreading method, and for example, an oily part including an edible oil and an emulsifier including linoleic acid vegetable oil, palm olein oil and transesterified oil is prepared.
  • an aqueous phase comprising allulose and water
  • an emulsion dog by mixing the oil phase and the aqueous phase.
  • the liquid composition for preparing whipped cream according to the present invention comprises at least one edible oil or fat selected from the group consisting of lauric acid (1 aur ic ac id) series vegetable oils and processed oils and fats thereof; Sugars containing allulose; And emulsifiers.
  • the whipped cream prepared with the composition for preparing whistle cream according to the present invention may have an overrun characteristic of 60 to 80% measured at 5 ° whipping condition at a temperature of 10 ° C. and medium speed (100 to 120 rpm).
  • the composition for preparing whipped cream according to the present invention has a viscosity of 0.5 to 6 cp, which is measured at a temperature of KTC, and has a relatively low viscosity compared to a composition containing sugar or glucose, thereby providing a cream composition having excellent workability and creamability.
  • the whipped cream obtained by whipping the composition for preparing the whipped cream according to the present invention has excellent cream hardness, emulsification stability, shape retention, and ease of use, and in particular, the hardness of the cream is measured at a temperature of 10 ° C. and 1 cm thickness. 2500 g range.
  • Edible fats and oils applicable to the present invention may be at least one selected from the group consisting of lauric acid (laur i c aci d) -based vegetable oils and processed oils and fats thereof.
  • edible oil or fat means raw milk obtained from a vegetable (including crushed powder) or animal containing fats and oils, and manufactured and processed from the raw material.
  • Processed oils include transesterified oils, fractionated oils, and hydrogenated oils.
  • the transesterified oil is obtained by improving the melting point, hardness, and crystallinity of the fats and oils by selectively exchanging the fatty acid position in the fats and oils using a catalyst, and obtained by fractionating the raw material fats and oils. Refers to converted to saturated fatty acids.
  • the lauric acid-based vegetable fats and oils are fats and oils whose lauric acid content is 30 mass% or more in the fatty acids of fats and oils, for example, palm kernel oil, palm oil, coconut oil, etc.
  • the vegetable oil may include a hardened oil of vegetable oil, for example, palm kernel hardened oil, palm hardened oil, and the like, which have been subjected to chemical treatment, for example, hydrogenation, to form a liquid fat.
  • the vegetable oils of lauric acid series and their processed oils and fats can be selected in consideration of maintaining the shape retention of the cream when the whipped cream obtained by whipping the liquid composition for making the whipped cream as a decoration for cake bread, etc. have.
  • Edible oils and fats usable in the present invention may be one or more selected from the group consisting of lauric acid-based vegetable oils and processed oils and fats, and for example, one type selected from the group consisting of lauric acid-based vegetable oils and fats. It may be one or more selected from the group consisting of the above and the processed fats and oils of the vegetable oil or mixed fats and oils of the vegetable oils and processed fats and oils, preferably may be used as palm hardened oil, palm kernel hardened oil or a combination thereof, for example For example, the mixing ratio of the mixed oil may be 15: 85 to 85: 15 in the weight ratio of palm hardened oil: palm kernel hardened oil.
  • the content of the edible oil and fat contained in the cream composition according to the present invention may be 15 to 50 parts by weight, for example, 20 to 45 parts by weight, based on 100 parts by weight of the cream composition, and the like, creaminess, shape retention, emulsion stability, and the like. It can be adjusted to an appropriate range to secure proper cream properties.
  • the liquid composition for preparing whipped cream according to the present invention includes sugars containing allulose together with edible fats and oils.
  • Psychos content included in the cream composition according to the present invention may be included in an amount of 5 to 30 parts by weight, 5 to 25 parts by weight based on 100 parts by weight of the composition for preparing whipped cream, and the sensory properties and properties such as sweetness of the cream composition It can be adjusted to the content range to improve workability, give a refreshing feeling, and secure proper cream properties without significantly affecting the impact. .
  • the cream composition of the present invention does not include these sugars by replacing all of one or more sugars selected from the group consisting of sugar and glucose with allulose, or by replacing some of the sugars with allulose in the cream composition. Some may be used as allulose and others as the sugar or glucose.
  • the at least one additional sugar selected from the group consisting of added sugar and glucose may be about 1 to 15 parts by weight, based on 100 parts by weight of the total content of the cream composition:
  • the present invention can reduce the sweetness and calories by reducing or not using the amount of sugar and / or glucose, and achieve a smooth texture, increase the water retention capacity has a soft and moist texture, low water activity and fermentable sugars It is possible to provide a composition for making whipped cream and a whipped cream having a reduced content to increase stability according to microbial growth.
  • oils provided for cram such as reversed-phase margarine, have a problem of being vulnerable to microorganisms when produced in low fats with reduced fat content in the form of 0 / W emulsions. can do.
  • Allols included in the cream composition according to the present invention may be allolose syrup, powder of allulose or a solution prepared using the same at various concentrations. Allols may include, in addition to allulose, sugars of glucose, fructose and disaccharides or more. About alllos is as above-mentioned.
  • the composition for preparing the whipped cream may be provided in the form of a liquid emulsion, may be provided in the form of oil-in-water or water-in-oil type, preferably oil-in-water type (oi l-in-water, 0 / V May be an emulsion.
  • the liquid composition for making whipped cream according to the present invention contains an emulsifier together with edible oils and sugars containing allulose. ⁇
  • the content of water included in the composition for preparing whipped cream according to the present invention may be 12.8 to 78.7% by weight, preferably 35 to 65% by weight.
  • the composition for preparing whipped cream according to the present invention is a composition for preparing an emulsified 0 / W type hydrous cream containing fats and oils, and the so-called whipped cream used for foaming is prepared by mixing and foaming sugars.
  • an aqueous composition comprising a sugar and the like, and an oil-based composition comprising an edible oil and fat and an emulsifier are prepared, and the aqueous composition and the oil-based composition is mixed and emulsified to form an emulsion It provides a composition for preparing whipped cream.
  • the whipped cream is marketed and distributed in the form of a liquid before performing the whipping process, and is used as a solid form in the form of a cream by whipping during use.
  • the composition for preparing the whipped cream may be whipped to prepare a whipped cream, which may act on various foods such as confectionery and bread.
  • the emulsifier applicable to the present invention is a mixture of a monoglycerin fatty acid ester of HLB 0-6 and a sucrose fatty acid ester of HLB ear L3, wherein the fatty acid is a fatty acid having 12 to 20 carbon atoms, preferably 15 to 18 carbon atoms. It may be a fatty acid having.
  • the monoglycerol fatty acid ester is used in the oil phase and the sucrose fatty acid ester is used in the water phase.
  • the content of the emulsifier is 0.1 to 3 parts by weight based on 100 parts by weight of the total composition for preparing whipped cream. Preferably it may be 0.5 to 2 parts by weight.
  • the mixing ratio of the monoglycerol fatty acid ester of HLB 0-6 and the sucrose fatty acid ester of HLB 7-13 may be used in a weight ratio of 1: 2 to 1: 6.
  • the cream composition according to the present invention is additionally an emulsion stabilizer, a thickener, an acidity regulator, a flavor improver, and a milk protein, antioxidant, starch, salt, antibacterial agent, flavor, and alcohol (liqueur: sweet and alcoholic).
  • High beverage selected from the group consisting of It may contain the above.
  • the milk protein may include one or more selected from whole milk powder, milk, skim milk powder, concentrated milk, skim milk concentrate, condensed milk and the like.
  • emulsion stabilizer for stabilizing the emulsifier
  • emulsion stabilizer for stabilizing the emulsifier
  • emulsion stabilizer for stabilizing the emulsifier
  • the emulsion stabilizer is 1 to 10 parts by weight of polydextrose and / or sodium casein 0. It may include 1 to 2 increments.
  • the thickening stabilizer is used to improve whipping property and prevent dimerity, and may include at least one of carboxymethylcellulose, xanthan gum, guar gum, and karaya gum.
  • the thickener may be included in an amount of 0.01 to 1 part by weight based on the total composition.
  • the acidity regulator may be used to control the acidity of the whipped composition, generally known acidity regulator, may be included in an amount of 0.01 to 1 parts by weight, preferably 0.01 to 0.2 parts by weight based on the total weight of the composition.
  • the cream composition according to the present invention as an additive, based on 100 parts by weight of the composition for preparing whipped cream, 1 to 10 parts by weight of polydextrose and / or 0.01 to 2 parts by weight of sodium caseinate as an emulsifier, meta as a acidity regulator Phosphoric acid salts (eg sodium metaphosphate) 0.01 to 0.2 .
  • Degreasing aid powder 0.01-2 weight part etc. can be used as a weight part and an milk protein.
  • whipping cream in addition to the manufacturing method of the composition for preparing whipped cream, whipping cream further comprises the step of whipping.
  • the whipping step may be performed at an appropriate temperature condition using a whipping device, and may further include homogenizing the emulsion.
  • the principle of whipping cream is to whip the cream so that the air is inserted and whipped.
  • the whipping process involves the breakdown of the fat globule film due to the insertion of large bubbles, and the fat broken down around the bubbles. The greater the amount, the more the link between fats changes from chains to nets, and the viscosity increases, making the structure more dense, which makes the whipped cream more rigid.
  • the composition for preparing whipped cream according to the present invention is prepared by mixing an edible oil and an emulsifier to prepare an oily composition, and dissolving sugars in water to give an aqueous phase. It can be prepared by a method comprising preparing a composition, performing the preemulsification by mixing the oil phase composition and the water phase composition, and homogenizing the preliminary emulsion at a temperature of 70 to 90 ° C.
  • the preliminary emulsification is performed by mixing and pre-emulsifying the oil phase composition and the water phase composition in a homo mixer type mixing tank. At this time, the mixing speed of the mixing tank is 2,000 to 3,000 rpm, the stirring time is about 5 minutes to 30 minutes, the stirring silver is about 70 to 90 ° C, preferably 70 to 85 ° C. .
  • the homogenization is performed to homogenize the composition using a hydraulic homogenizer to obtain the final composition of oil-in-water (0 / W).
  • the pressure of the hydraulic homogenizer is 1,000 to 3,000 ps i.
  • the cream preparations may further contain oil proteins, antioxidants, starches, salts, flavors, and alcohols as emulsion stabilizers, thickeners, acidity regulators, and flavor improvers (liqueurs: beverages with high sweetness and alcohol content).
  • oil proteins antioxidants, starches, salts, flavors, and alcohols
  • emulsion stabilizers thickeners
  • acidity regulators acidity regulators
  • flavor improvers juiceurs: beverages with high sweetness and alcohol content.
  • 1 or more types chosen from the group which consists of It can be suitably used in combination with an aqueous composition or an oily composition according to the physical properties of the additive.
  • polydextrose, sodium caseinate, metaphosphate, milk protein and the like can be used in combination with the aqueous phase composition. .
  • composition and method for preparing the whipped cream further include: filling the packaging container with the final composition while maintaining the temperature of the homogenization step at 70 to 90 ° C. It may further comprise the step of cooling to a temperature of 40 ° C.
  • the composition for making a cream according to the present invention consists of processed oils and oils of oleic acid—linoleic acid vegetable oils and vegetable oils of lauric acid (l aur ic ac id). Edible oils and fats of one fish selected from the group; Sugars containing allose and oligosaccharides of at least DP3; And emulsifiers
  • the sand cream obtained by creaming the composition for cream manufacture according to the present invention is excellent in emulsification stability, shape retention, and utility.
  • Sand cream for non-fermented confectionery according to the present invention may be required physical properties according to the type and properties of the non-fermented confectionery.
  • the sand cream according to the present invention has a hardness of 1500 to 2000 g, preferably 1700 to 1800 g, specific gravity of 0.75 to 0.82, preferably 0.78 to 0.8, as measured by a texture analyzer.
  • Sand cream for non-fermented confectionery according to the present invention can be changed depending on the type and characteristics of the object to be applied, for example, non-fermented confectionery.
  • Edible fats and oils applicable to the non-fermented confectionery sand cream of the present invention is one or more edible fats and oils selected from the group consisting of processed oil of oleic acid-linoleic acid vegetable oil, and lauric acid id vegetable oil.
  • the vegetable oils and processed oils and fats can be selected in consideration of the maintenance of shape retention of the cream and the improvement of the solubility upon ingestion when the sand cream obtained by the creaming treatment is used for non-fermented confectionery.
  • the content of the edible oil or fat contained in the cream composition according to the present invention may be included in an amount of 40 to 56 parts by weight based on 100 parts by weight of the cream composition, and ensures workability, creaminess, shape retention and emulsification stability, and cream properties. Hazard -can be adjusted to an appropriate range.
  • the edible oils and fats may be prepared by mixing oil or fat directly, or processed by margarine or shortening.
  • margarine is manufactured by the general emulsification method, and shortening is manufactured by the combinator method through rapid cooling, but is not limited thereto.
  • Emulsifiers may be added separately or provided in the form added to margarine or shortening.
  • the edible oil and fat has a good tissue, foaming, and glossiness can be provided as a processed or maintenance product in the form of shortening or margarine, preferably shortening. If you are using oily shortening on the cream, it will be less oily and more oily. Therefore, in order to improve the solubility in the mouth of the cream, by using alloose as the saccharide component in the cream, the solubility can be increased and the solubility can be improved.
  • the oleic acid-linoleic acid-based vegetable fats and oils are fats and oils containing 30% by weight or more of oleic acid and / or linoleic acid in the constituent fatty acids of fats and oils, such as palm oil, cottonseed oil, olive oil, sunflower oil, sesame oil, jade oil, and safflower oil. It may include one, two or more of the mixed fats and oils.
  • the lauric acid-based vegetable oil or fat is a fat or oil having a lauric acid content of 30 or more weight ⁇ 3 ⁇ 4 in fatty acids, for example, palm kernel oil, palm oil, coconut oil, and the like, and may be one or two or more mixed fats and oils. have.
  • the processed fats and oils of the said vegetable fats and oils contain the processed fats or mixed oils obtained by processing vegetable fats, such as fractionation, hydrogenation, or transesterification.
  • the vegetable oil may include a hardened oil of a vegetable oil prepared by performing a chemical treatment, for example, hydrogenation, etc., to prepare a liquid oil in the form of a hardened oil.
  • the cured oil of the lauric acid-based vegetable oil according to the present invention may be one kind of fish selected from the group consisting of palm kernel hardened oil, palm hardened oil and coconut hardened oil.
  • Edible fats and oils usable in the present invention may be one or more selected from the group consisting of oleic acid-linoleic acid vegetable oils and processed oils of lauric acid vegetable oils and fats.
  • it is selected from the group consisting of processed oils of oleic acid-linoleic acid vegetable oil and lauric acid vegetable oil.
  • One species of fish may be a mixed fat or oil .
  • One example of the edible oil according to the present invention is the oleic acid-linoleic acid-based vegetable oil is palm oil
  • the processing oil of lauric acid-based vegetable oil is at least one hardened oil selected from the group consisting of palm kernel oil, palm oil and coconut oil, for example palm Hardened oil, palm kernel hardened oil and the like.
  • the transesterified oil is not particularly limited as a transesterification reaction for producing transesterified oil of edible fats and oils, and may be any of non-selective transesterification and selective transesterification. Any method of enzymatic transesterification is possible.
  • Edible fats and oils usable in the present invention may be one or more selected from the group consisting of processed oils and fats of lauric acid-based vegetable fats and oils, at least one processed oil and fat selected from the group consisting of hardened oil, extremely hardened oil and transesterified oil. It may be, preferably may be a hardened oil and / or transesterified oil.
  • Cured oils of lauric acid-based vegetable oils include palm hardened oil and palm kernel hardened oil. Palm stearin ester oil, and palm ester oil.
  • One example of the edible fats and oils contained in the present invention may include oleic acid-linoleic acid-based vegetable fats and oils, lauric acid-based cured oils and transesterified oils, and specifically, based on 100% by weight of edible fats and oils, oleic acid- 20 to 35% by weight of linoleic acid based vegetable oil, 40 to 50% by weight of cured oil of lauric acid based vegetable oil, and 20 to 30% by weight of transesterified oil.
  • composition for preparing non-fermented confectionery sand cream according to the present invention includes sugars containing allulose together with edible fats and oils.
  • the allulose content included in the cream composition according to the present invention may be included in an amount of 2 to 15 parts by weight, for example, 5 to 10 parts by weight, based on 100 parts by weight of the composition for preparing a cream, It can be adjusted to an appropriate range to improve workability, give a refreshing feel, and secure proper cream properties without significantly affecting the physical properties.
  • composition of the present invention sugars, fructose, and glucose, which contains all of one or more sugars selected from the group consisting of allulose, such sugars do not include or ⁇ a portion of the sugars are replaced with allulose sugars included in the cream composition
  • Some of the whole may be used as a psychocos, and others may be included as the sugar, fructose or glucose.
  • Sugar and fructose are further added, at least one species consisting of saccharides, may be about 2 to 10 parts by weight based on the total solid content of 100 parts of increase of the holding processing composition.
  • the present invention can reduce the sweetness and calories by reducing or not using the amount of sugar and / or glucose, achieve a smooth texture, increase the moisture retention, have a soft and moist texture, low water activity and low fermentation of sugar It is possible to provide a composition for making cream and sand cream for non-fermented confectionery, which has a reduced content to increase the stability according to microbial growth.
  • the allolose included in the cream composition according to the present invention may be allo syrup, powder of allulose or a solution prepared using the same at various concentrations. Allols may include, in addition to allulose, sugars of glucose, fructose and disaccharides or more. About alllos is as above-mentioned.
  • Lollisaccharides functional ol igosacchar ides
  • Oligosaccharide is not broken down by digestive enzymes in 3 ⁇ 10 linked forms of Loligosaccharide, but acts similar to dietary fiber, so it goes down to the large intestine and becomes a nutrient source of intestinal beneficial bacteria. Means an ingredient.
  • the oligosaccharide performs the function of improving the shape retention of the cream in addition to the above functionality.
  • the oligosaccharide may be included in an amount of 30 to 40 parts by weight based on 100 parts by weight of the cream composition.
  • Oligosaccharides applicable to the present invention are fructo-oligosaccharides (fructo- oligosaccharides (F0S), malto-oligosaccharides, isomaltooligosaccharides (isomalt ol igosacchar ide, IM0), galacto- oligosaccharides (G0S), xyloligosaccharides ( xylo-oligosaccharide (X0S), chito oligosaccharides (chito- oligosacchar ide), eel krol igosacchar ide and soy oligosaccharides (soy oligosaccharides) can be selected from the group consisting of one or more, preferably malto oligosaccharides have.
  • the composition for making sand cream comprises an emulsifier together with edible fats and sugars.
  • Applicable emulsifiers may include one or more hydrophobic emulsifiers selected from the group consisting of ' hydrophi le-Lipophi le—balance (HLB) values of 0 to 6 emulsifiers.
  • HLB hydrophi le-Lipophi le—balance
  • specific emulsifiers are emulsifiers of HLB 6 or less, which may be lecithin, monoglycerin fatty acid esters, sorbitan fatty acid esters, and polyglycerol polyricinoleates
  • the fatty acids are fatty acids having 10 to 18 carbon atoms, preferably 16 to 18 carbon atoms. Of fatty acids.
  • the lecithin includes endothelial lecithin and oval lecithin, preferably soybean lecithin, wherein the glycerin fatty acid ester is monoglycerin stearic acid ester and the sorbitan fatty acid ester may be sorbitale acid ester and sorbitan stearic acid ester.
  • the content of the emulsifier may be 0.05 to 5 parts by weight, preferably 05 to 2 parts by weight based on 100 parts by weight of the total composition for producing sand cream.
  • Cream composition according to the present invention in addition to edible oils, sugars and emulsifiers, in addition, as an emulsion stabilizer, thickener, acidity regulator, flavor improver Milk protein, antioxidant, starch, salt antimicrobial agent, fragrance and alcohol (eg wine and spirits) may comprise one or more selected from the group consisting of.
  • the milk protein is whole milk powder, milk, skim milk powder, concentrated milk, skim milk concentrate. And condensed milk and the like may be selected one or more.
  • the thickening stabilizer is used to improve whipping and prevent water repellency, and may include at least one of carboxymethyl cellulose, xanthan gum, guar gum, and karaya gum.
  • the thickener may be included in an amount of 0.01 to 1 part by weight based on 100 parts by weight of the composition for preparing a sand cream.
  • the acidity regulator may be used to control the acidity of the cream composition generally known acidity regulator, may be included in an amount of 0.01 to 1 parts by weight, preferably 0.01 to 0.2 parts by weight based on the total weight of the composition.
  • the cream composition according to the present invention as an additive, a composition for producing sand cream.
  • a composition for producing sand cream Based on 100 parts by weight.
  • Emulsification. Polardextrose 1 to . 10 parts by weight ⁇ and / or sodium caseinate 0.01 to 2 parts by weight, a group consisting of 0.01 to 0.2 parts by weight of metaphosphate (eg sodium metaphosphate) as acidity regulator, and 0.01 to 2 parts by weight of degreasing aid powder as milk protein Selected from
  • composition for producing sand cream for non-fermented confectionery and a method for producing sand cream using the same.
  • the cream composition according to the present invention may be prepared in various emulsion forms, for example, according to the emulsion form of the cream may be prepared according to the general emulsification method, reverse phase emulsification method and double emulsification method, but in particular emulsification method or form is limited It is not intended.
  • the water content of the composition for preparing a cream according to the present invention may be 2 to 6 parts by weight, preferably 3 to 4 parts by weight, based on 100 parts by weight of the total cream composition.
  • the composition for producing sand cream according to the present invention is an emulsified water-containing cream containing fats and oils, and the water-containing cream is 0 / W type, W / 0 type, Complex emulsion type Any emulsion type may be sufficient.
  • a method of preparing a sand cream according to the present invention, an edible fat and oil, and an emulsifier are mixed to prepare an oil phase composition, and the sugars and the like are dissolved in water to prepare an aqueous phase composition.
  • One embodiment of the present invention relates to a non-fermented confectionery to which the sand cream for non-fermented confectionery prepared by the general emulsification of the composition for producing the sand cream is applied.
  • Non-fermented confectionery according to the present invention includes, for example, cakes, pies and pastries.
  • Examples of such pastries include short tcrust pastry, f aky pastry, puf f pasty, and phyUo pastry.
  • the pies are commercially available French pies, for example. Pie types such as fresh berries and choco pies are included.
  • Sand cream for non-fermented confectionery according to the present invention is used as a cream to sandwich the food by applying to the inside of the food or between a plurality of foods, appropriate properties according to the characteristics such as hardness of the baked confectionery applied, For example, it can be set as the cream which has specific gravity, creaminess, hardness, etc.
  • the hardness of the application non-fermented confectionery may be 3,000 to 4,000 g.
  • Compositions for making creams according to the invention are oleic acid-linoleic acid-based vegetable oils, and Lau .
  • One or more edible oils and fats selected from the group consisting of processed oils and fats of uric acid-based vegetable oils; Sugars containing allulose; And emulsifiers.
  • the sand cream obtained by creaming the composition for cream manufacture according to the present invention is excellent in emulsification stability, shape retention, and utility.
  • Sand cream for baked confectionery according to the present invention may have a tackiness of 370 to 390 (g. S) measured using a texture analyzer under phase silver conditions.
  • the adhesiveness is a very important property because the application of the cream to the baked confectionery is adhered to the baked confectionery to minimize and maintain the change in shape even during the distribution period.
  • the sand cream for baked sweets according to the present invention has a phase change temperature of 75 ° C.
  • the phase transition energy is 23 J / g to 80 J / g, preferably 23 J / g to 32 J / g.
  • the temperature of the sand cream is low, the melting point is low, and thus the mouthability is improved in the mouth.
  • Sand cream for baked confectionery according to the present invention can be variously changed depending on the type and characteristics of baked confectionery, the hardness of the baked confectionery measured by using a texture analyzer 10, 001g to 10, 014g ,
  • the specific gravity of the cream is at least 0.95, for example 0.95 to 1.0, or may be 0.98 to 1.0 and the hardness of the cream may be 10, 001g to 10, 014g, or 10, 001g to 10, 010g, or the degree of adhesion May be 370 to 390 (g.s). .
  • the edible fats and oils applicable to the baked confectionary cream of the present invention may be one or more edible fats and oils selected from the group consisting of oleic acid-linoleic acid vegetable oils and processed oils of lauric acid (1 aur ic ac id) vegetable oils. have. .
  • the content of edible oils and fats contained in the cream composition according to the present invention may be included in an amount of 30 to 40 parts by weight based on 100 parts by weight of the cream composition, and can be adjusted to an appropriate range to ensure proper cream physical properties such as workability, cream strength, emulsion stability, moldability and longevity.
  • the vegetable fat and processed fats and oils thereof may be appropriately selected in consideration of the maintenance of shape retention of the cream and the improvement in the solubility upon ingestion when the sand cream obtained by creaming the composition for making cream is used in baked confectionery and the like.
  • the oleic acid-linoleic acid-based vegetable fats and oils are fats and oils whose content of oleic acid and / or linoleic acid is 30 weight% or more in the fatty acid which consists of fats and oils, for example, palm oil and cottonseed oil.
  • the lauric acid-based vegetable fats and oils are fats having a lauric acid content of 30% by weight or more in the fatty acids of the fats and oils, and include, for example, palm kernel oil, palm oil, coconut oil, and the like. .
  • Processed fats and oils of the vegetable fats and oils fractionate vegetable fats and oils. Or processed fats and oils obtained by processing such as transesterification, or Maintenance of their mixing. For example, it can be maintained on the plant comprises a chemical treatment, for example a hydrogenated oil of vegetable oil production of liquid maintained by performing such hydrogenation as "hardened oils, etc. form.
  • the cured oil of the lauric acid-based vegetable oil according to the present invention may be at least one selected from the group consisting of palm kernel hardened oil, palm hardened oil and coconut hardened oil.
  • Edible fats and oils usable in the present invention may be one or more selected from the group consisting of processed oils of oleic acid-linoleic acid vegetable oils and lauric acid vegetable oils and fats.
  • at least one selected from the group consisting of oleic acid-linoleic acid-based vegetable oils and processed oils of lauric acid-based vegetable oil may be a mixed oil or fat.
  • the edible oil according to the present invention is the oleic acid-linoleic acid-based vegetable oil is palm oil
  • the processing oil of lauric acid-based vegetable oil is at least one hardened oil selected from the group consisting of palm kernel oil, palm oil and coconut oil, for example It may be at least one selected from the group consisting of palm hardened oil and palm kernel hardened oil.
  • Too high solid fat content (SFC) of edible oils and fats in the edible cream according to the present invention causes the cream to be too hard and breakage occurs, if the solid fat content (SFC) is too low, the hardness of the prepared cream is low and easy Melting, distribution process.
  • the solid fat content (SFC) of the edible oil and fat used may be 20 to 50% by weight, preferably 25 to 40% by weight at a distribution temperature of 20 to 25 ° C. In addition, it can be 0 to 5% by weight, preferably 1 to 3.5% by weight in a temperature range similar to the mouth temperature 35 ⁇ 38 ° C.
  • oleic acid-linoleic acid vegetable oil and lauric acid vegetable oil 90% of the total weight of the processed oil and fat is maintained . 10-50: 50, preferably 80: 20-60: 40, for example, 70:30.
  • the edible oil or fat may be prepared by mixing the respective vegetable oil or their processed oil, may be provided as a processed ' oil product in the form of shortening or margarine, preferably shortening.
  • shortening consisting only of oil phase Easy to be like oil Therefore, in order to improve the solubility (or solubility) in the mouth, the cream can be improved by using alloose as the saccharide component.
  • the liquid composition for preparing sand cream for baked confectionery according to the present invention includes sugars containing allulose together with edible fats and oils.
  • the allulose content contained in the cream composition according to the present invention may be included in an amount of 2 to 10 parts by weight based on 100 parts by weight of the composition for preparing baked sand cream for confectionery, and greatly affects the sensory properties and physical properties such as sweetness of the cream composition. It can be adjusted to the appropriate range to improve workability, give a refreshing feeling, and secure proper cream properties without affecting reduced fluidity.
  • the present invention can reduce the sweetness and calories by reducing or not using the sugar and / or glucose, and achieve a smooth texture, and has a soft and moist texture by increasing the moisture retention. It is possible to provide a composition for preparing cream and sand cream for baked confectionery, which has low water activity and reduces the content of fermentable sugars, thereby increasing stability according to microbial growth.
  • an additional sweetener is added in addition to allulose. Case, consisting of sugar, fructose and glucose.
  • the added at least one sugar consisting of sugar fructose and glucose may be about 47 to 65 parts by weight based on 100 parts by weight of the total solids content of the cream composition.
  • the sugar may be included in an amount of 2 to 10 parts by weight, 15 to 30 parts by weight of sugar, and 30 to 40 parts by weight of glucose based on 100 parts by weight of the sand cream composition.
  • Allulose contained in the cream composition according to the present invention is allulose syrup. It can be a powder or a solution prepared using the same in various concentrations. Allols may include, in addition to allulose, sugars of glucose, fructose and disaccharides or more. As for allolose, it is as above-mentioned.
  • the composition for making sand cream is combined with edible fats and sugars.
  • Emulsifiers may include one or more hydrophobic emulsifiers selected from the group consisting of hydrophilic lipophilic balance (HLB) values of 0 to 6 emulsifiers.
  • HLB hydrophilic lipophilic balance
  • specific emulsifiers are emulsifiers of HLB 6 or less, which may be monoglycerin fatty acid esters, sorbitan fatty acid esters, and polyglycerol polyricinoleates, wherein the fatty acids are fatty acids having 10 to 18 carbon atoms, preferably fatty acids having 16 to 18 carbon atoms. to be.
  • the lecithin includes endothelial lecithin and oval lecithin, preferably soy lecithin, the glycerin fatty acid ester is a monoglycerin stearic acid ester, and the sorbitan fatty acid ester may be sorbitale acid ester and sorbitan stearic acid ester.
  • the content of the emulsifier may be 0.1 to 5 parts by weight, preferably 0.2 to 2 parts by weight, based on 100 parts by weight of the total sand cream composition.
  • the cream herb according to the present invention is additionally an emulsion stabilizer, a thickener, an acidity regulator, and a flavor improver. High frequency beverage).
  • the milk protein may include one or more selected from whole milk powder, milk, skim milk powder, concentrated milk, skim milk concentrate, condensed milk and the like.
  • the thickening stabilizer is used to improve whipping property and prevent dimerity, and may include at least one of carboxymethylcellulose, xanthan gum, guar gum, and karaya gum.
  • the thickener may be included in an amount of 0.01 to 1 part by weight based on 100 parts by weight of the composition for preparing a sand cream.
  • the acidity regulator may use an acidity regulator generally known as to adjust the acidity of the cream composition. It can be used based on phosphates such as diphosphate, triphosphate, tripolyphosphate and metaphosphate.
  • the acidity regulator may be included in an amount of 0.01 to 1 parts by weight, preferably 0.01 to 0.2 parts by weight, based on the total amount of the composition.
  • the cream composition according to the present invention as an additive, based on 100 parts by weight of the composition for sand cream manufacturing, 1 to 10 parts by weight of polydextrose and / or 0.01 to 2 parts by weight of sodium caseinate as an emulsifier, meta as a acidity regulator
  • At least one selected from the group consisting of 0.01 to 0.2 parts by weight of phosphate (eg, sodium metaphosphate), and 0.01 to 2 parts by weight of degreasing aid powder may be used as an milk protein.
  • composition for preparing sand cream for baked confectionery and a method for producing sand cream using the same.
  • a method for producing a sand cream according to the present invention (1) mixing a edible oil and an emulsifier to prepare a cream composition, (2) adding a powder material containing the sugar and the like to the oily composition, and mixing (3) Controlling the specific gravity to be at least 0.95 by removing bubbles of the mixture at a silver content of 50 to 60 ° C.
  • the manufacturing method may further comprise the step of incineration with a silver of 20 to 40 ° C.
  • One embodiment of the present invention relates to a food applied with sand cream prepared with the composition for producing sand cream.
  • Baked confectionery according to the present invention may be a confectionery prepared by baking without using an expanding agent based on the flour.
  • baked confectionery which may have a hardness range of 100g to 100Og.
  • baked confections include, but are not limited to, biscuits, cracker cookies, macathon, dakuwazu, and the like.
  • Biscuits are baked, edible, cereal-based products. Biscuits typically have a low moisture content and a cr i spy texture. Biscuits are divided into hard biscuits and soft biscuits, depending on their hardness. Soft biscuits are also commonly referred to as cookies.
  • the cracker used in the present invention is a kind of biscuit, a baked confectionery based on flour, and includes cheese flavor, cheese cracker, graham cracker, oatmeal cracker, etc., depending on the production method.
  • Sand cream according to the present invention is used as a cream to sandwich the food by being applied to the inside of the food or between a plurality of foods, appropriate properties depending on the characteristics such as hardness of the baked confectionery applied, for example, specific gravity It can be set as a sand cream which has creaminess, adhesiveness, and the like. Of baked sweets.
  • the specific gravity of the sand cream may be 0.95 or more, for example, 0.95 to 1.0, or 0.98 to 1.0
  • the hardness of the cream may be 10,001 g or more. 10, 014g, or 10, 001g to 10, 010g, or the degree of adhesion may be 370 to 390 (g. S).
  • the present invention relates to a composition for fat or oil processing including fats and oils and a fat or oil processed product manufactured using the same, which solves problems caused by excessive intake of sugars such as sugar and applies sweeteners that can replace sugars such as sugar. It is possible to provide a fat and oil processed product having excellent quality such as low calorie and sugar reduction, and workability, shape retention, and application property.
  • One embodiment of the present invention relates to a composition for preparing a spread containing allol, a spread prepared from the composition, and a combination of a specific fat and oil composition and allolose may provide a spread having excellent emulsion stability, moldability, and spreadability.
  • Liquid composition for preparing whipped cream according to an embodiment of the present invention is excellent in silver workability and cream properties
  • whip cream prepared with the liquid composition is excellent in hardness, emulsification stability, moldability and ease of use, various foods, for example For example, it can be applied to cookies and breads.
  • One embodiment of the present invention is a composition for preparing a sand cream for non-fermented confectionery containing allols, a sand cream for non-fermented confectionery prepared using the composition and a method for producing the same. And it relates to a food to which the non-fermented confectionery sand cream is applied.
  • the non-fermented confectionery sand cream according to the present invention is excellent in shape retention, emulsification stability and longevity.
  • the composition for preparing sand cream according to one embodiment of the present invention includes allol as sugar, and by containing an edible oil and emulsifier in a specific ingredient and content composition. Enhances the flavor by adding a refreshing feeling to the cream, improves the adhesion of sand cream to baked confectionery, maintains the appearance of the product for a long time in distribution, workability, cream strength, emulsification stability, shape retention and ease of use We can produce sand cream for superior baked confectionery. [Form for implementation of invention]
  • Clostridium synth (Clostr i di uim sc indens ATCC
  • the allotropic syrup is filled with a cation exchange resin, an anion exchange resin, and a resin containing a mixture of cations and anion exchange resins. 2x) and then desalted by passing through a volumetric volume, and separated into a high purity allulose solution using chromatography layered with calcium (Ca 2+ ) type ion exchange resin.
  • the high purity allo syrup was concentrated to 82Bx concentration, and slowly crystallized to a temperature of 10 ° C. at a temperature of 35 ° C. which became supersaturated to form crystals.
  • Palm and palm stearin ester hwayu ester hwayu of heunhap maintain: to quantify the (mixing weight ratio 50 to 50) and glycerine mono stearate ester of HLB 0. W of 4.3 was heated to 60 ° C.
  • Example 1 instead of the 5% by weight sugar used in Comparative Example 1, 5% by weight of allulose powder is used in Example 1, and in Examples 2 to 4, sugar and allulose powder are mixed in the composition of Table 1 below. Used
  • Table 1 shows the compounding composition of the fats and oils for spreads according to Examples 1 to 4 and Comparative Example 1, wherein the unit is weight%.
  • Table 3 As shown in Table 3, in the case of the comparative example using only sugar, the amount of the separated aqueous phase (ml) reached 1 ml within 1.5 hours. As the addition amount increased, the amount of dilution decreased. The larger the amount of separated aqueous phase, the lower the emulsion stability.
  • Test Example 2 Sensory Evaluation of Spreads
  • Example 1 A total of five spreads of Examples 1 to 4 and Comparative Example 1 were applied to four evaluation items of application, appetite, refreshment, and preference to 10 adult male and female panels in their 20s and 50s who were professionally trained for sensory evaluation. The evaluation was performed according to the following evaluation criteria, and the results are shown in Table 4.
  • Examples 1 to 5 was confirmed to increase the refreshing feeling compared to the comparative example.
  • solubility and softness it was confirmed that the increase in the content of allolose is significantly improved.
  • the applicability of the spread was increased, and the flavor was evaluated to have a refreshing and refreshing effect because it did not remain in the mouth.
  • the manufacture of spreads It was confirmed that by replacing the sugar with an allergen powder, it was possible to increase the solubility and give the fruit flavor to improve the sensory properties of the spread.
  • Comparative Example 2 Preparation of Whipped Cream Composition Containing Glucose
  • the oil-based composition was prepared by measuring 33% by weight of fat and 1% by weight based on 100% by weight of the total weight of solids of the cream composition and heating to 80 ° C.
  • Edible fats and oils used palm hardened oil, and emulsifiers were monoglycerin stearic acid ester having HLB 4.3 (Ilshin Wells Korea, trade name Allmax 1000 (p)) and sucrose stearin ester of HLB 11 (trade name S-1170, Mitsubishi, Japan). It used by mixing in the ratio of 1: 4 by weight ratio.
  • Pre-emulsion was carried out in the form of o / w and mixed for 10 minutes at 3000 RPM with a homomixer to obtain an emulsion.
  • the emulsion was homogenized by two passes through a homogenizer of 180 to 200 bar at a temperature of 70 to 90 ° C. to prepare a liquid composition for whipped cream, and cooled in a range of 20 to 40 ° C. Comparative Example 3. Preparation of Whipped Cream Composition Containing Sugar
  • Example 5 prepared an aqueous phase and an oily composition in the same manner, except that 6% by weight of glucose and 6% by weight of allulose powder of Preparation Example 1 were used instead of 12% by weight of glucose used in Comparative Example 2.
  • Example 6 Preparation of a whipped cream composition
  • Example 6 to manufacture the emulsion to prepare a Water and oil composition in the same manner 'method and the combined this common except that the glucose 12 increase% instead of powder alrol Los 12% by weight for use in Comparative Example 2, and homogenized Through the process to prepare a liquid composition for whipped cream.
  • Table 5 shows the compounding compositions of the cream compositions according to Comparative Examples 2 to 3 and Examples 5 to 6, with the unit being by weight.
  • viscosity analysis (unit: CP) was performed in lOrpni using a No. 3 spindle. 1 kg of a liquid cream (cold temperature 10 ° C.) of a steamed state was placed in a stainless steel container, and the center portion of the cream was analyzed by lOrpm using a spindle 3. The viscometer used the product of Brookf ield.
  • Liquid cream of Comparative Examples 2 and 3 and Examples 5 and 6 stored at 10 ° C. 500 g of the composition was weighed and whisked in six steps (medium speed, 100 120 rpm) using a whipping device (Ki chen Aid) to measure the time taken to prepare the creamy whipped cream, and is shown in Table 6 above.
  • a whipping device Ki chen Aid
  • Overrun (%) (liquid cream composition weight-whipped cream weight) X 100 / (liquid cream composition weight)
  • ⁇ Setting item ⁇ Setting I Specifically, the hardness of the cream was measured by using a texture analyzer (TA-XT2i, St. The hardness of the cream was expressed by measuring the force applied during compression, and the degree was expressed in weight (g) applied per unit area. Through a texture analyzer high hardness values, meaning that when you press the cream i have a hard texture in the sense that it takes a lot of strength. The measured hardness is shown in Table 6 above.
  • Example 5 using a mixture of allulose and glucose, sweetness and refreshing feeling are harmonized, the softness and cream hardness of the cream texture is appropriate, the preference was high, and in Example 6 using allol alone, the cooling feeling was increased.
  • the sweetness is reduced, and the cream's solubility (softness) is reduced, but the hardness that the cream does not easily collapse is increased.
  • the content of allulose is ; As it increases, the refreshing feeling increases and the hardness of the cream increases.
  • Edible fats and oils and emulsifiers are based on 100% by weight of total edible fats, palm oil 28.5%, palm kernel hardened oil 30.0%.
  • the additive emulsifier content corresponds to 0.25 wt% according to the composition of Table 10 when expressed as a total : 100 parts by weight of cream. Allol powder prepared in Preparation Example 1 was used.
  • Example 7 Substantially the same composition and method as in Example 7 was prepared, but only Examples. In place of 3.43% by weight of sugar and 3.43% by weight of allulose powder used in 7, only 6.87% by weight of allulose powder without using sugar was used to prepare a non-fermented confectionary sand cream. Comparative Example 4. Sand cream for non-fermentable confectionery
  • Sand cream was prepared using the same composition and method as in Example 7, except that 3.43% by weight of sugar and 3.43% by weight of allulose powder used in Example 7 were added to 6.87% by weight of sugar without using allulose. Sand cream for non-fermentable confectionery.
  • Example 9 Analysis of Solid Fat Content of Edible Oils and Fats
  • the edible oil and emulsifier were specifically palm oil 28.5.% By weight, palm kernel hardened oil 30.0 wt ⁇ 3 ⁇ 4, palm hardened oil 16.0 weight 3 ⁇ 4 and esterified oil (palm ester) based on 100 wt.
  • palm kernel hardened oil 30.0 wt ⁇ 3 ⁇ 4 palm hardened oil 16.0 weight 3 ⁇ 4 and esterified oil (palm ester) based on 100 wt.
  • esterified oil palm ester
  • the mixing ratio is mixed at a weight ratio of 50:50) 25.0% by weight, and an emulsifier (combines soybean lecithin of HLB 3 and monoglycerin stearic acid ester of HLB 4.3 at a weight ratio of 40 to 60).
  • the solid fat content of the silver sorting containing 0.5 weight 3 ⁇ 4 was analyzed by AOCS Of Ficial Method Cd 16-b-93 method.
  • Solid fat content is from 20 ° C 52.4% by weight, from 31.7% by weight at 25 ° C, 30 ° C 16.0 parts by weight at 35 ° C 10. was 1% by weight, 3.7% increase at 40 ° C.
  • about 30 to 60% of the solid fat content is suitable at around 20 to 25 ° C., which is a distribution temperature condition of the product, and it is possible to maintain the shape retention, specific gravity, hardness, and tackiness of the sand cream in this range.
  • the body temperature is similar to the body temperature at 35 ° C, the solid fat content is lower than the normal distribution temperature can be easily dissolved in the mouth when ingesting sand cream to provide a soft texture and excellent sensuality.
  • Test Example 6 Physical properties evaluation of non-fermented confectionery sand cream
  • the measured viscosity (cp) was 750 cp for the composition of the comparative example, 690 cp for the composition of Example 7 and 570 cp for the composition of Example 8.
  • the viscosity of the mixture from the previous creaming step was determined . It was confirmed that the lower the content is higher. This means that the lower the viscosity, the greater the suitability of the work.
  • Table 11 As shown in Table 11, the cream properties of the non-fermented confectionery cream was confirmed to have a lower value as the content of allulose is higher. That is, the lower the value, the better the creaminess, and the higher the content of allolose, the better the creaminess against the working time, which means that the process efficiency is increased.
  • low creaminess means that the cream is formed better, and the softness and ease of use are better.
  • Good creaminess means that the content of bubbles is increased as shown in the figure, and when it contains allols, it means that the formation of the cream is improved, and the softness and the ease of use are improved.
  • a spatula was applied to the cream formed in Examples 7 and 8 and Comparative Example 4.
  • the Petri dish was pressed and filled to measure hardness and tack using a texture analyzer (TA-XT2i, Stable micro systems, England). Analysis conditions of the texture analyzer is the above embodiment. Table 7 in 3-4. The measured hardness measurement results are shown in Table 11 above.
  • Sweetness of cream Very low sweetness (1 point) ⁇ —> Very sweet (5 points) Sweetness of cream: No refreshing feeling (1 point) ⁇ —> Coolness very high (5 points).
  • Hardness of cream Low hardness (1 point) ⁇ —> Hardness (5 points)
  • Example 12 As shown in Table 12, the sweetness of the sugar alone use group of Comparative Example 4 is reduced, the cream is coarse and the hardness is high, and the allolose and the sugar mixing group of Example 7 is the intermediate property of the sugar or allolose alone It could be confirmed that having. Also, the alllos of Example 8 The single use group was confirmed to increase the softness and refreshing feeling.
  • the fat or oil composition and lecithin were weighed and added to the powder raw material mixture and mixed.
  • the oil-fat composition is a mixture of palm oil and coconut oil at 70: 30 weight ratio /
  • Sand cream was prepared in substantially the same manner except that the allose powder used in Example 10 was not used.
  • the components and contents of the cream preparation compositions of Examples 10 to 13 and Comparative Example 5 are shown in Table 13 below.
  • Example 14 the mixed weight ratios of palm oil and coconut oil were measured as 70:30 in Example 14, 50:50 in Example 15, and 30:70 in Example 16, respectively.
  • the solid fat content by temperature was analyzed by AOCS Official Method Cd 16-b-93. The results of the analysis are shown in Table 14. Comparative Examples 6 and 7. Solid fat content according to temperature according to oil and fat composition
  • composition of edible fats and oils was used only in palm oil in Comparative Example 6 (mixed weight ratio of palm oil and palm hardened oil was 100: 0), and only palm-cured oil was used in Comparative Example 7 (mixed weight ratio of palm oil and palm hardened oil was 0: 100).
  • the solid fat content of each silver was analyzed by Method Cd 16-b-93.
  • the solid fat content increased significantly in the rc region, and the solid fat content was about 20-50% at around 21 ° C, which is usually the circulation temperature of the product. It was able to maintain the shape retention, specific gravity, hardness and tackiness of the sand cream in the range.
  • the criterion is that biscuits may break during sanding if the solid fat content is too high at 21 ° C.
  • the hardness and adhesion of the cream were measured by using a spatula in a dish (Petr i di sh), filled with a texture analyzer, and subjected to the analysis conditions shown in Table 3 below.
  • the set analysis method and specific conditions of the texture analyzer are shown in Table 7 of Example 3-4.
  • Adhesi eveness was also measured using the above texture analysis.
  • the tackiness of the cream is represented by .3 ⁇ 4 (g. S) in which the probe and the sample fall off. In general, it means that the adhesion is high.
  • the stickiness of the cream has a probe and a sample.
  • the lower force (g.s), the higher the adhesive value, means that more force is required when the cream and probe fall off, which usually means higher adhesion.
  • the cream has a high adhesion to the target product, such as cookies or biscuits.
  • the measured strength and adhesion measurement results are shown in Table 15 below. 8-2 : Formation and workability test
  • Table 16 As shown in Table 16, the sand creams of Examples 10 to 13 had a lower phase change temperature compared to the comparative example, which means that the melting point was low, indicating that the cream had better mouth opening in the mouth. In the cream compositions of Examples 10 to 13, the phase change temperature tends to gradually decrease as the amount of allulose added increases, since the melting point of allulose itself is lower than that of the white sugar and glucose in the melting point of the saccharides:
  • the sand creams of Examples 10 to 13 have a higher phase change energy compared to Comparative Example 5, in particular, the higher the content of allulose shows a tendency to increase the phase change energy. This means that the higher the phase transition energy of the cream, the higher the stability. In Examples 10 to 13, the cream showed uniform properties without oil-off or graying during storage. Also. The upper edge of the sand creamy higher energy exhibited this fine refreshing effect when absorbing "Energy is a large cream melts in the mouth.
  • Test Example 10 Sensory Evaluation of Cream

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La présente invention concerne une composition de traitement des huiles et matières grasses, un produit dont les huiles et matières grasses ont été traitées fabriqué à l'aide de celle-ci et un aliment utilisant le produit dont les huiles et matières grasses ont été traitées, la composition comprenant un édulcorant capable de remplacer des saccharides tels que le sucre, présentant une excellente qualité de sucrosité et un excellent degré de sucrosité, permettant d'obtenir un faible apport calorique et améliorant la teneur en nutriments, la texture, le goût ou l'arôme dans des aliments tels que des confiseries, des pains et des gâteaux de riz.
PCT/KR2017/012265 2016-11-01 2017-11-01 Composition de traitement des huiles et matières grasses et aliment utilisant ladite composition WO2018084574A1 (fr)

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KR1020160144611A KR101874929B1 (ko) 2016-11-01 2016-11-01 알룰로스가 함유된 휘핑 크림 및 이의 제조방법
KR1020160144789A KR101892281B1 (ko) 2016-11-01 2016-11-01 발림성이 우수한 스프레드
KR10-2016-0144789 2016-11-01
KR1020160144788A KR101874930B1 (ko) 2016-11-01 2016-11-01 과자용 샌드 크림
KR10-2016-0144788 2016-11-01
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KR1020160144792A KR101887128B1 (ko) 2016-11-01 2016-11-01 비발효성 제과류용 샌드 크림 및 이의 제조방법

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20070089932A (ko) * 2004-12-08 2007-09-04 더 허쉬 컴퍼니 초컬릿 제품 및 성분 및 신규한 오일-인-워터 현탁액제조방법
KR20090077072A (ko) * 2006-11-10 2009-07-14 마쓰다니가가꾸고오교가부시끼가이샤 Ｄ-사이코스 함유 감미료 및 그것을 사용하여 얻어진 식품
US20120052180A1 (en) * 2009-04-01 2012-03-01 Cadbury Holdings Limited Confectionery product
KR20160054997A (ko) * 2014-11-07 2016-05-17 주식회사 삼양사 사이코스를 함유하는 제과제빵용 크림 조성물
US20160302463A1 (en) * 2013-11-22 2016-10-20 Tate & Lyle Ingredients Americas Llc Food and beverage products comprising allulose (psicose)

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20070089932A (ko) * 2004-12-08 2007-09-04 더 허쉬 컴퍼니 초컬릿 제품 및 성분 및 신규한 오일-인-워터 현탁액제조방법
KR20090077072A (ko) * 2006-11-10 2009-07-14 마쓰다니가가꾸고오교가부시끼가이샤 Ｄ-사이코스 함유 감미료 및 그것을 사용하여 얻어진 식품
US20120052180A1 (en) * 2009-04-01 2012-03-01 Cadbury Holdings Limited Confectionery product
US20160302463A1 (en) * 2013-11-22 2016-10-20 Tate & Lyle Ingredients Americas Llc Food and beverage products comprising allulose (psicose)
KR20160054997A (ko) * 2014-11-07 2016-05-17 주식회사 삼양사 사이코스를 함유하는 제과제빵용 크림 조성물

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