阅读说明：本技术 混合糖组合物 (Mixed sugar compositions ) 是由 金敏会 李英美 尹烂 申仙美 朴圪隨 李盛均 朴允卿 金成俌 崔殷姃 于 2020-03-26 设计创作，主要内容包括：本发明涉及一种包含塔格糖和山梨糖的混合糖组合物。(The present invention relates to a mixed sugar composition comprising tagatose and sorbose.)

1. A mixed sugar composition comprising greater than 0 parts by weight and less than or equal to 5 parts by weight sorbose based on 100 parts by weight total weight of sorbose and tagatose.

2. The composition of claim 1, wherein the composition has a crystallinity of 40% or greater after 24 hours.

3. The composition of claim 2, wherein the storage temperature of the composition is from 0 ℃ to 90 ℃.

4. The composition of claim 1, wherein the color value of the mixed sugar composition after 24 hours remains at 90% or greater based on 100% of the color value of the composition at 0 hours.

5. The composition of claim 4, wherein the storage temperature of the composition is from 0 ℃ to 90 ℃.

6. A mixed sugar obtained using the composition according to any one of claims 1 to 5 as a crystallization mother liquor.

7. A food composition comprising the composition according to any one of claims 1 to 5.

[ technical field ]

The present invention relates to tagatose mixed sugar compositions having improved quality.

[ background art ]

Tagatose is a non-caloric sweetener which is hardly metabolized during absorption by the body, 15% to 20% of the tagatose intake is absorbed into the body, and the absorption is caused by decomposition of microorganisms in the large intestine rather than the digestive ability of human, thus not affecting the blood glucose level. Therefore, replacement of sugar with tagatose is expected to have a blood sugar controlling effect in diabetic patients, and replacement of sugar with tagatose is known to promote reproduction of intestinal microorganisms and intestinal motility caused by microorganisms because a carbon source is provided to the intestinal microorganisms. In addition, tagatose has a functional property of not causing dental caries, and thus a healthy sweetener has been developed, which can be safely consumed by children when it is added to chocolate, chewing gum, bread and candy, which are favored by children, instead of sugar, and at the same time, it has been spotlighted as a substance contributing to the prevention of diseases caused by the intake of excessive sugar.

Meanwhile, sorbose, also called hexose monosaccharide, has a sweetness of about 70% of sugar, and can be used to improve various physiological activities. Therefore, sugar compositions containing sorbose have been disclosed (japanese patent laid-open No. JP5943516B1 and the like), but the interaction between sugar components constituting a mixed sugar composition and the effect obtained by the interaction or the physical properties of the sugar composition have not been studied.

[ disclosure ]

[ problem ] to

As a result of intensive studies, the present inventors completed the present invention by developing a tagatose mixed sugar composition that shortens the time required for crystallization while having high color value and purity.

[ solution ]

It is an object of the present invention to provide a mixed sugar composition containing more than 0 parts by weight and less than or equal to 5 parts by weight of sorbose based on 100 parts by weight of the total weight of sorbose and tagatose.

It is another object of the present invention to provide a mixed sugar obtained using the composition as a mother liquor for crystallization.

Another object of the present invention is to provide a food composition comprising the mixed sugar.

[ advantageous effects ]

The composition of the present invention can provide tagatose crystals having high tagatose purity, which can be crystallized in a short time and maintain color value stability, thus satisfying the aesthetic demands of consumers, can be effectively used for the crystallization of tagatose, can be effectively used for the separation and purification process of tagatose, and can contribute to the reduction of storage and transportation costs of tagatose powder and the improvement of the operating environment by improving the flow characteristics of the powder.

[ detailed description of the invention ]

Each of the descriptions and embodiments disclosed in the present invention can also be applied to other descriptions and embodiments. That is, all combinations of the various elements disclosed in this disclosure are within the scope of this disclosure. Furthermore, the scope of the present disclosure is not limited by the following detailed description.

Further, those skilled in the art will recognize, or be able to ascertain using no more than routine experimentation, many equivalents to the specific embodiments of the disclosure described herein. Furthermore, such equivalents should be construed as falling within the scope of the present disclosure.

One aspect of the present disclosure provides a mixed sugar composition containing greater than 0 parts by weight and less than or equal to 5 parts by weight of sorbose based on 100 parts by weight of the total weight of sorbose and tagatose.

In the composition of the present invention, the content of sorbose may be more than 0 part by weight and less than 20 parts by weight, particularly more than 0 part by weight and less than or equal to 15 parts by weight, less than or equal to 10 parts by weight, less than or equal to 9 parts by weight, less than or equal to 8 parts by weight, less than or equal to 7 parts by weight, less than or equal to 6 parts by weight, less than or equal to 5 parts by weight, less than or equal to 4 parts by weight, less than or equal to 3 parts by weight, less than or equal to 2.5 parts by weight, less than or equal to 2.3 parts by weight, less than or equal to 2.2 parts by weight, less than or equal to 2.1 parts by weight, less than or equal to 2 parts by weight, less than or equal to 1 part by weight, less than or equal to 0.9 parts by weight, less than or equal to 0.8 parts by weight, less than or equal to 0.7 parts by weight, based on 100 parts by weight of the total weight of sorbose and tagatose, less than or equal to 0.6 parts by weight, less than or equal to 0.7 parts by weight, less than or equal to 0.6 parts by weight, less than or equal to 0.5 parts by weight, less than or equal to 0.4 parts by weight, less than or equal to 0.3 parts by weight, less than or equal to 0.2 parts by weight, less than or equal to 0.1 parts by weight, less than or equal to 0.005 parts by weight, less than or equal to 0.003 parts by weight, less than or equal to 0.001 parts by weight, less than or equal to 0.0005 parts by weight, but not limited thereto. In the composition of the present invention, the content of sorbose may be more than 0.00005 parts by weight and less than 20 parts by weight, particularly more than 0.00005 parts by weight and less than or equal to 15 parts by weight, less than or equal to 10 parts by weight, less than or equal to 7 parts by weight, less than or equal to 5 parts by weight, less than or equal to 3 parts by weight, less than or equal to 2.5 parts by weight, less than or equal to 2.3 parts by weight, less than or equal to 2.2 parts by weight, less than or equal to 2 parts by weight, less than or equal to 1.5 parts by weight, less than or equal to 1 part by weight, less than or equal to 0.9 parts by weight, less than or equal to 0.8 parts by weight, less than or equal to 0.7 parts by weight, less than or equal to 0.6 parts by weight, less than or equal to 0.5 parts by weight, based on 100 parts by weight of the total weight of sorbose and tagatose, less than or equal to 0.4 parts by weight, less than or equal to 0.3 parts by weight, less than or equal to 0.2 parts by weight, less than or equal to 0.1 parts by weight, less than or equal to 0.005 parts by weight, less than or equal to 0.003 parts by weight, less than or equal to 0.001 parts by weight, less than or equal to 0.0005 parts by weight, but not limited thereto.

Meanwhile, in the present disclosure, 0.0001 parts by weight may be described as a content of "1 ppm" based on 100 parts by weight of the total weight of a specific composition. In other words, 0.5ppm represents 0.00005 parts by weight and 5ppm represents 0.0005 parts by weight based on 100 parts by weight of the total weight.

The compositions of the present disclosure may have improved color stability because the color of the composition does not change much over time.

As used herein, the term "color value" is based on the wavelength of maximum absorption in the visible region (λ)_max) The absorbance (A) of (2).

When light passes through the sample, the intensity of the light is reduced because the light is absorbed by the sample. The amount of light (transmittance, T) passing through the sample solution is expressed as the intensity of light (I) in the presence of the light absorbing material relative to the intensity of light (I) in the absence of the light absorbing material₀) I.e. T ═ I/I₀The light transmission is therefore always less than 1 and can be expressed as a percentage:

there is a correlation between the absorbance (a) and the percent transmittance (% T) as described below.

A is absorbance of the solution

% T-percent transmittance

A＝2.00–log％T

In order to measure the color value of the liquid sugar in a normal distribution, the light transmittance percentage (% T) was measured at a wavelength of 420nm and used as a standard of a manufacturer or a processing company (korean food research institute, 1991.1).

The composition of the present disclosure has no great change in color value compared to the existing composition containing tagatose, and thus can contain a smaller amount of pigments or additives for maintaining its stability, and can be effectively used in foods, medicines and various fields containing tagatose.

In the composition, the color value of the mixed sugar composition after 24 hours may be maintained at 90% or more based on 100% of the color value of the composition at 0 hours.

The term "composition at 0 hour" as used herein refers to a composition prior to storage, standing or reacting for a certain time in a particular environment.

In the present invention, even though the storage, standing or reaction time of a specific composition is not separately described as "more than 0 hour", it is self-evident from the general knowledge in the art that the storage, standing or reaction time of a specific composition is more than 0 hour, and "composition at 0 hour" means a composition before storage, standing or reaction.

Thus, in the present disclosure, "composition at 0 hour" may be used interchangeably with terms such as "composition at 0 hour", "composition before reaction", "starting composition" or "initial composition".

In the present disclosure, "composition after n hours" (any number of n > 0) refers to a composition that has been allowed to stand, stored, or reacted for n hours in a particular environment. The specific environment may be defined by conditions such as temperature, pH and humidity in the environment in which the composition is stored, left to stand or reacted, but is not limited thereto.

Specifically, the temperature at which the composition is allowed to stand may be 0 ℃ to 100 ℃, 5 ℃ to 95 ℃, 10 ℃ to 90 ℃, 15 ℃ to 85 ℃, 20 ℃ to 80 ℃, 20 ℃ to 75 ℃, 20 ℃ to 70 ℃, 25 ℃ to 75 ℃ or 25 ℃ to 75 ℃, but is not limited thereto.

The color value of the mixed sugar composition may be maintained at 99%, 98%, 97%, 96%, 95%, 94%, 93%, 92%, 91%, 90%, 89%, 88%, 87%, 86%, 85%, 84%, 83%, 82%, 81%, 80%, 79%, 78%, 77%, 76%, 75%, 74%, 73%, 72%, 71%, 70%, 69%, 68%, 67%, 66%, or 65% or more based on 100% of the color value of the starting composition when the composition is stored, left or reacted for 120 hours, 108 hours, 96 hours, 84 hours, 72 hours, 60 hours, 48 hours, 36 hours, 24 hours, 12 hours, or 6 hours, but is not limited thereto.

"the color value of the mixed sugar composition based on 100% of the color value of the starting composition" can be calculated as { (color value of mixed sugar composition at a specific time)/(color value of starting composition) } × 100 (%).

The compositions of the present disclosure may have improved crystallization kinetics.

As used herein, the term "crystallization" refers to a phenomenon in which a liquid or solid in an amorphous state forms crystals. Crystallization can be carried out by crystallization methods known in the art, such as evaporation and concentration, cooling, adiabatic evaporation, and compound addition, but are not limited thereto.

In the present disclosure, "improved crystallization kinetics" or "rapid crystallization kinetics" refers to increased crystallization kinetics as compared to mixed sugar compositions having different compositional ratios, or as compared to sugar compositions comprising only one component.

Specifically, the improved crystallization kinetics refers to an increase in crystallization kinetics compared to the crystallization kinetics of a composition having a sorbose content of 10 parts by weight or more based on 100 parts by weight of the total weight of sorbose and tagatose. More specifically, improved crystallization kinetics means that the crystallization kinetics is faster than that of a mixed sugar composition having a sorbose content of 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20 parts by weight or more based on 100 parts by weight of the total weight of sorbose and tagatose, but is not limited thereto. Alternatively, the improved crystallization kinetics means that the crystallization kinetics is faster than that of a mixed sugar composition having a sorbose content of more than 0 part by weight and 0.00005 part by weight, 0.00004 part by weight, 0.00003 part by weight, or 0.00002 part by weight or less based on 100 parts by weight of the total weight of sorbose and tagatose, or that of a composition having a sorbose content of 9 parts by weight or less, 8 parts by weight or less, 7 parts by weight or less, or 6 parts by weight or less and more than 5 parts by weight based on 100 parts by weight of the total weight of sorbose and tagatose, but is not limited thereto.

The crystallization kinetics disclosed herein can be evaluated by measuring the crystallization rate. Specifically, the crystallization rate (%) can be calculated as (the sum of the concentrations of the respective components of the initial crystallization mother liquor-the sum of the concentrations of the respective components of the crystallization mother liquor at the respective time points)/(the sum of the concentrations of the respective components of the initial crystallization mother liquor-the sum of the concentrations of the respective components of the crystallization mother liquor at the time points at which the concentrations do not change (completion of crystallization) × 100 (%). In the calculation formula, the time point at which the concentration does not change may be a time point at which the composition is in a crystal equilibrium state so that the crystallinity does not change even with the passage of time, and may be, for example, 72 hours or more at the storage temperature of the present disclosure. The "initial" in the "initial crystallization mother liquor" can be interpreted to have the same meaning as "reaction 0 hour". However, the percentage values in the formula are not limited to weight percentages and may be construed to represent parts by weight. This formula is only one example for expressing the crystallization rate, and the crystallization rate may be expressed by substituting a value based on 100 parts by weight of the entire composition into the same formula as described above, or may also be appropriately expressed as a portion to indicate crystallization with respect to the entire composition, which is understood using common knowledge in the art, even if the same formula as described above is not used.

The composition of the present disclosure improves crystallization kinetics and thus can be effectively used for the separation and purification of tagatose.

The compositions of the present disclosure may have a crystallinity of 40% or greater after 24 hours.

Specifically, the composition may be a composition in which crystallization of the entire composition is completed within 6 hours, 12 hours, 24 hours, 36 hours, 48 hours, 60 hours, or 72 hours, but is not limited thereto. In one embodiment, the composition may have a crystallinity of 40%, 42%, 44%, 46%, 48%, 50%, 52%, 54%, 56%, 58%, 60%, 62%, 64%, 66%, 68%, 70%, 72%, 74%, 76%, 78%, 80%, 82%, 84%, 86%, 88%, 90%, 92%, 94%, 96%, 98%, or 99% or more, or the composition may be completely crystallized and have a crystallinity of 100%, when the crystallinity is measured over a time range of 6 hours, 12 hours, 24 hours, 36 hours, 48 hours, 60 hours, or 72 hours, but is not limited thereto.

The environmental temperature for crystallizing the composition may be 0 ℃ to 90 ℃,0 ℃ to 80 ℃,0 ℃ to 70 ℃,0 ℃ to 65 ℃,0 ℃ to 60 ℃,0 ℃ to 40 ℃, 5 ℃ to 35 ℃, 5 ℃ to 30 ℃, 5 ℃ to 25 ℃, 5 ℃ to 20 ℃, 10 ℃ to 30 ℃, 10 ℃ to 25 ℃, 15 ℃ to 25 ℃, 20 ℃ to 30 ℃, 5 ℃ to 95 ℃, 10 ℃ to 90 ℃, 15 ℃ to 85 ℃, 20 ℃ to 80 ℃, 20 ℃ to 75 ℃, 20 ℃ to 70 ℃, 25 ℃ to 75 ℃ or 25 ℃ to 65 ℃, but is not limited thereto. The "composition at 0 hour" is the same as described above.

Another aspect of the invention provides a mixed sugar obtained using the mixed sugar composition of the invention as a mother liquor.

Another aspect of the present invention provides a crystalline composition containing tagatose and sorbose according to the present disclosure.

The ratio of sorbose content to tagatose content in the crystalline composition can be 0.00005:99.99995 to 9.5: 90.5. Specifically, the sorbose content in the crystal may be 10 parts by weight, 9.5 parts by weight, 9 parts by weight, 8.5 parts by weight, 8 parts by weight, 7.5 parts by weight, 7 parts by weight, 6 parts by weight, 5 parts by weight, 4 parts by weight, 3 parts by weight, 2.5 parts by weight, 2 parts by weight, 1.5 parts by weight, or 1 part by weight or less and more than 0 part by weight, 0.00005 parts by weight, 0.0001 parts by weight, 0.0002 parts by weight, 0.0003 parts by weight, 0.001 parts by weight, 0.003 parts by weight, or 0.01 parts by weight or more based on 100 parts by weight of the crystal, but is not limited thereto.

The mixed sugar obtained using the composition of the present invention as a mother liquor provides tagatose crystals having rapid crystallization kinetics and improved color stability, can contribute to reduction of storage and transportation costs of tagatose powder and improvement of operating environment by improving flow characteristics of the powder, and can be effectively used in industry.

In another aspect of the invention, a food composition comprising the mixed sugar of the invention is provided.

The food composition of the present invention includes, but is not limited to, general foods, health foods, and medical (or patient) food compositions. In particular, the food composition of the present invention may be a beverage (e.g., a dietary fiber beverage, carbonated water, a baked cereal flour beverage, and tea), an alcoholic beverage baked food, a sauce (e.g., tomato ketchup, pork chop sauce), a dairy product (e.g., fermented milk), a meat product (e.g., ham and sausage), a processed chocolate product, a chewing gum, a candy, a jelly, an ice cream, a syrup, a seasoning, a snack (e.g., cookie and biscuit), a kimchi (e.g., a fruit extract, a sugared fruit and red ginseng extract, or red ginseng slice), a meal replacement (e.g., a frozen food and HMR), or a processed food. More specifically, the food composition may be a carbonated beverage composition, but is not limited thereto.

When the mixed sugar composition of the present invention is used in a food composition, the sweetener of the present invention may be added as it is or used together with other food ingredients, and may be suitably used according to a conventional method. The food compositions of the present disclosure may contain various flavoring agents or natural carbohydrates as additional ingredients. Natural carbohydrates are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. As the sweetener, natural sweeteners such as thaumatin and stevia extract, or synthetic sweeteners such as saccharin and aspartame can be used.

In addition to the above, the food composition of the present invention may contain various nutrients, vitamins, electrolytes, flavoring agents, coloring agents, pectin and salts thereof, alginic acid and salts thereof, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonating agents for carbonated beverages, and the like. In addition, the food composition of the present invention may contain natural fruit juice and pulp for producing fruit juice beverages and vegetable beverages. These components may be used alone or in combination. Those skilled in the art can appropriately select and add materials generally contained in the food composition, and the proportion of such additives may be selected in the range of 0.01 to 0.20 parts by weight per 100 parts by weight of the food composition of the present disclosure.

Examples

Hereinafter, the present invention will be described in more detail with reference to examples and experimental examples. However, these examples and experimental examples are for illustrative purposes of the present disclosure, and the scope of the present disclosure is not limited to these examples and experimental examples.

Example 1: testing of color stability

Reducing sugars readily form brown materials upon heating and oxidation, browning the food, and greatly affect the consumer's aesthetic satisfaction with the quality of foods containing reducing sugars, thus requiring the use of sugar sources that are nearly non-discoloring during storage. Therefore, in order to improve the color value stability of tagatose crystals, a mixed saccharide composition containing a small amount of other saccharides was prepared, and the change in color value with time was measured.

The mixed sugars of samples 1 to 9 were prepared with a sorbose content of 0.00005% (0.5ppm) to 20% (w/w) relative to the total composition. The specific compositional ratios for these samples are listed in table 1 below.

[ Table 1]

The mixed sugars of samples 1 to 9 were diluted to a concentration of 60% (w/w), and then values relative to the initial color value were determined while the diluted mixed sugars of samples 1 to 9 were allowed to stand at 70 ℃. The experiment was repeated three times in total.

Specifically, the color value was calculated by measuring the absorbance at a wavelength of 420nm and the percentage of transmittance using a spectrophotometer (420nm), the result was expressed as the color value at each time period relative to the color value at 0 hour, and the average value was shown in table 2.

In other words, the value presented in each cell of table 2 is (color value for a specific period/color value for 0 hour) × 100, and therefore, the larger the value presented in table 2, the higher the color value stability. The superscript letters indicate that there is no statistically significant difference if the same row of letters is the same, and that there is a statistically significant difference if the same row of letters is different.

[ Table 2]

In view of the results in table 2, it can be seen that the color value of tagatose was stably maintained over time in the sorbose-containing composition. Thus, it has been confirmed that a higher sorbose concentration further affects the color stability and color retention over time of tagatose crystals. In particular, it was confirmed that the color stability was excellent when the sorbose concentration was 1ppm or more.

Example 2: detection of crystallization kinetics

The concentration of the mixed sugars of samples 1 to 9 prepared in example 1 was adjusted to 75% (w/w), and the change in the triple crystallization rate (%) with time was measured while the prepared mixed sugars were left at 25 ℃, and the average results are shown in table 3 below. The crystallization rate (%) is a value obtained by analyzing the concentration of the crystallization mother liquor during the crystallization, and the concentration at the time point when the concentration does not change, that is, when the crystallization does not occur any more, is converted to 100%. In other words, the crystallization rate (%) means (the sum of the concentrations of the respective components of the initial crystallization mother liquor-the sum of the concentrations of the respective components of the crystallization mother liquor at the respective time points)/(the sum of the concentrations of the respective components of the initial crystallization mother liquor-the sum of the concentrations of the respective components of the crystallization mother liquor at the time points at which the concentrations do not change (completion of crystallization) × 100 (%). The experiment was repeated a total of three times.

The average of the results obtained by three measurements is listed in table 3 below to compare the crystallization kinetics. The superscript letters indicate that there is no statistically significant difference if the same row of letters is the same, and that there is a statistically significant difference if the same row of letters is different.

[ Table 3]

The experimental results showed that the crystallization rate was good when the sorbose content was 5% (50,000ppm) or less. It has been confirmed that, particularly when the sorbose content is 10% or more, the crystallization rate is significantly reduced, and the mixed sugar composition having the sorbose content of 0.0001% or more or 5% or less has faster crystallization kinetics than the composition having other sorbose mixing ratios.

As can be seen from the table, the mixed saccharide obtained using the mixed saccharide composition of the present invention having a sorbose content of 0.0001% or more or 5% or less as a crystallization mother liquor exhibited high stability of tagatose color value and rapid crystallization kinetics, and was effectively used for improving the quality of tagatose.

Meanwhile, the purity of the composition crystallized using these samples is shown in table 4.

[ Table 4]

It can be seen that when a composition having a sorbose content of 5% (50,000ppm) or less is used, tagatose in the crystals is highly pure. As can be seen from the table, using a composition in which the sorbose content in the mixed sugar is 0.0001% or more or 5% or less, the mixed sugar exhibiting high color number stability and the crystallization having rapid crystallization kinetics can be obtained.

Based on the above description, those skilled in the art will appreciate that the present disclosure may be embodied in various specific forms without changing the technical spirit or essential characteristics thereof. It should therefore be understood that the above-described embodiments are not limitative, but illustrative in all aspects. The scope of the present disclosure is defined by the appended claims rather than by the content of the description preceding them, and therefore all changes and modifications that fall within the metes and bounds of the claims, or equivalents of such metes and bounds are therefore intended to be embraced by the claims.