TWI690272B - Syrup comprising saccharides comprising allulose and citrus extract and preparation method thereof - Google Patents

Abstract

The present disclosure relates to syrup which comprises a citrus extract and saccharides comprising allulose; a method for preparing a syrup comprising mixing a citrus extract, saccharides comprising allulose, and an acidity regulator; a food composition comprising syrup, which comprises a citrus extract and saccharides comprising allulose; a composition for improving flavor, which comprises a citrus extract and saccharides comprising allulose; a method for improving flavor duration of a citrus extract, which comprises adding saccharides comprising allulose to a citrus extract; and a composition for expression of flavor, which comprises a citrus extract and saccharides comprising allulose. The syrup of the present disclosure is prepared by adding allulose, which is a natural sweetening material, and thus it has improved expression and duration of flavor and an improved sucrose-acid ratio balance. Accordingly, the syrup of the present disclosure can be effectively used for the preparation of a syrup with improved consumer preference. Additionally, the composition for improving flavor of the present disclosure can be used for improving the flavor of a citrus extract.

Description

Syrup including syrup containing alloxan sugar and citrus extract and method of manufacturing the same

The present disclosure relates to a syrup containing citrus extract and sugar containing alloxan sugar; a method of manufacturing syrup containing citrus extract, sugar containing alloxan sugar, and an acidity regulator ; A food composition containing syrup, containing citrus extract and sugars containing alloxan sugar; a composition for improving flavor, containing citrus extract and sugars containing alloxan sugar; A method for improving the flavor duration of citrus extracts includes adding sugars including alloxanose to the citrus extracts; and a composition for flavor expression.

Conventionally, syrup is made using a sucrose (sugar) solution as a base, and various fruit concentrates or flavors are added thereto to express its individual taste and aroma. In addition, an acidity regulator for expressing sourness (for example, citric acid) or a pigment for imparting color may also be added. In particular, flavors can be divided into synthetic flavors, which are usually manufactured by combining multiple compounds; and natural flavors, which are composed of extracts obtained by extracting raw materials in a natural state using hot water and alcohol.

The advantage of natural flavors over synthetic flavors is that, compared to synthetic flavors, they exhibit natural, non-artificial flavors and aromas, and are therefore widely used by people; but their disadvantage is that they have lower expression intensity than synthetic flavors. And weaker expression duration.

Citrus is a concept that contains all plants commonly known as citrus fruits, and has high acidity characteristics. Therefore, when a large amount of citrus is added for high expression of aroma, it has a problem that the balance of sucrose-acid ratio is reduced; and when the amount of citrus applied exceeds a certain amount, the excessive degree due to the threshold effect makes the resulting expression properties Reduce it even further.

At the same time, Tulene is a material with a C ₁₀ H ₁₆ chemical formula having two repeating isoprene units and belongs to a type of terpene. Tulene is a colorless liquid that exists in nature, has the property of being easily oxidized by air and light, and is a natural material mainly present in citrus plants. The citrus flavor composition contains tulene.

It has been previously reported that the addition of allulose to fruit juices derived from citrus fruits can improve the problem of degradation of aftertaste and deterioration of refreshment caused by fruit juices derived from citrus fruits (Japanese Patent Application Publication No. 2014-176323). However, this point is limited to citrus fruits and carbonated drinks. There have been no reports on the strength and duration of natural flavors. Therefore, there is a need to develop syrups that have improved properties such as aroma expression, duration, and sucrose-acid ratio balance of citrus natural flavors, while having sensory perception qualities similar to conventional syrups made using sucrose.

Under these circumstances, the inventors are engaged in research to solve the above problems. As a result, it was found that replacing the sugars (for example, sucrose, etc.) which are active ingredients of citrus fruit syrup with a certain proportion of alloxan can improve the expression and duration of the aroma of citrus flavors, compared with the sucrose-acid ratio of conventional syrups The balance and other properties complete this disclosure.

An object of the present disclosure is to provide a syrup containing citrus extracts and sugars containing allulose.

Another object of the present disclosure is to propose a method for providing syrup, which includes mixing citrus extract, sugars containing allulose, and an acidity regulator.

Yet another object of the present disclosure is to provide a food composition containing syrup.

Yet another object of the present disclosure is to provide a food composition containing syrup.

Yet another object of the present disclosure is to provide a composition for improving flavor, which contains a citrus extract and sugars containing allulose.

Yet another object of the present disclosure is to provide a method for improving the flavor duration of citrus extracts, which includes adding sugars including alloxanose to the citrus extracts.

Yet another object of the present disclosure is to provide a composition for flavor expression, which contains a citrus extract and sugars containing allulose.

The present disclosure can provide a syrup that has properties such as improved flavor expression and duration, and improved sucrose-acid ratio balance by adding allulose (ie, naturally-derived sweetener), and thus has an improvement Consumer preferences. In addition, the composition for improving flavor of the present disclosure can be used to improve the flavor of citrus extract.

Figure 1 shows a line graph illustrating the flavor duration of the syrup according to the addition ratio of allulose.

[Best Mode]

Preferred specific examples are described in detail below. Meanwhile, the individual embodiments and specific examples disclosed in the present disclosure can also be applied to other embodiments and specific examples. In other words, all combinations of various elements disclosed in this disclosure fall within the scope of this disclosure. Again, the scope of the present disclosure is not limited by the following specific embodiments.

In order to achieve the foregoing object, one aspect of the present disclosure provides a syrup containing citrus extract and sugars containing allulose.

As used herein, the term "syrup" refers to a sucrose solution prepared by dissolving sucrose and adding flavoring agents to it; and it is by adding various fruit juices, flavoring agents, and coffee to sucrose dissolved In the sucrose solution, the mixture is subsequently processed and prepared. Syrup can be added to various foods (for example, pastries, beverages, etc.), can also be mixed with water or soda water to make soft drinks, or can be used as a substitute for fresh fruit, and give flavor to jelly, biscuits, pudding, etc. Taste, and color. For the purpose of cost disclosure, the syrup may be a syrup containing citrus flavor.

As used herein, the term "citrus" is used to collectively refer to plants belonging to the genus Citrus in plant taxonomy, called citrus fruits. Orange, lemon, lime, grapefruit and other official scientific name commonly include citrus (Citrus) word, indicating marked citrus flavors in chewing gum, beverages, jellies, candies, Department represents the flavor of these fruits. Varieties of citrus include citrus grown in southern Europe, etc.; lemons grown in California (USA), etc.; limes; oranges; honey pomeloes grown in tropical regions (eg, pomelo, grapefruit, etc.); grapes Pomelo, which is a mutant of honey pomelo planted in Florida (USA), etc.; limes planted in India, Italy, etc.; sweet oranges planted in the world including India; planted in China and South Korea Citrus japonica (Thunb.) and Citrus junos (Tanaka); Dekopon ; Tsunokaori ( tsunokaori ); Oranges; Citrus sunki ( Citrus sunki ); Sakurai; Citrus nippokoreana ; Tanaka variety; Citrus erythrosa ; Citrus grandis ; Red tangerines; Citrus tangerine ; Citrus pseudogulgul However, the variety of citrus is not limited by this. Those skilled in the art can purchase any plant belonging to the genus Citrus, or collect or cultivate citrus in nature for use.

As used herein, the term "citrus extract" may include the extract itself, as well as extracts of all formulas that can be prepared using the extract (for example, by extracting the extract corresponding to the citrus plant, the extract Dilutions or concentrates, dry extracts obtained by drying extracts, partially purified products or purified products of extracts, mixtures thereof, etc.), and may include concentrates corresponding to citrus plants. The extraction method of the extract is not particularly limited, and can be extracted according to methods commonly used in the industry. Non-limiting examples of the extraction method may include a hot water extraction method, an ultrasonic extraction method, a filtration method, and a reflux extraction method, and these methods may be performed alone, or a combination of two or more methods.

In the present disclosure, Brix represents a measure of sucrose concentration, and among them, 1 degree Brix represents 1 g of sucrose to 100 g of sucrose solution. The Brix value of citrus extract can be 50 or more, and specifically, the citrus extract has a Brix value of at least 63 or at least 65, but the citrus extract is not particularly limited by the Brix value. People can choose citrus extract to use.

In the present disclosure, the type of solvent used to extract citrus extract is not particularly limited, and any solvent known in the industry may be used. Non-limiting examples of extraction solvents may include water (or distilled water); C ₁ to C ₄ lower alkanols (eg, methanol, ethanol, propanol, butanol, etc.); polyhydric alcohols (eg, glycerin, butanediol) Alcohol, propylene glycol, etc.); hydrocarbon solvents (eg, methyl acetate, ethyl acetate, acetone, benzene, hexane, diethyl ether, dichloromethane, etc.); or mixtures thereof, in particular, water (or distilled water) can be used alone Or in combination, and more specifically, water (or distilled water) or ethanol may be used.

The extract of the present disclosure can be extracted from natural citrus plants, mixed citrus plants, or variant plants thereof; and it can also be extracted from plant tissue culture, and can be synthesized and used by those skilled in the art.

In the present disclosure, the citrus extract may contain Tulene. Tulene is a material with a chemical formula of C ₁₀ H ₁₆ having two repeating isoprene units, and belongs to a type of terpene. Tulene is an aroma component mainly present in the peel of citrus fruits and can be used as an indicator of the flavor of citrus extracts.

The content of the citrus extract may be 0.1 to 10 parts by weight, 0.1 to 8 parts by weight, 0.1 to 7 parts by weight, 0.1 to 6 parts by weight, and 0.3 to 0.3 parts by weight based on 100 parts by weight of the total weight of the dry solid syrup. 10 parts by weight, particularly 0.3 to 8 parts by weight, or 0.4 to 7 parts by weight, and more particularly 0.5 to 6 parts by weight, but the content of citrus extract is not limited thereto. The citrus extract can be used by a skilled person according to the desired flavor category (for example, lemon, orange, grapefruit, lime, etc.). In particular, taking the orange extract as an example, more specifically, the content of the extract can be 1 to 10 parts by weight; and taking the extract of lemon, grapefruit, and lime as an example, the content of the extract can be 0.1 Up to 5 parts by weight.

In the present disclosure, allulose is a sucrose having a chemical formula of C ₆ H ₁₂ O ₆ and a molecular weight of 180.16. It is known that a small amount of allulose exists in figs, grapes, etc., and is also called pseudofructose. Alloxanose is a concept that includes both D-psicose and L-psicose, commercially available alloxanose can be purchased for use, or can be prepared by chemical or microbiological methods, but Alloxanose is not limited by this. It can be in solid, powder, or liquid form, and in particular in the form of liquid allulose, but alloxan is not limited by this. In addition, allulose can have a purity of at least 90% (based on dry solids, containing at least 90wt% of allulose), a purity of at least 95%, a purity of at least 98%, or 98% to 99.5 % Purity.

Alloxan sugar may be contained in the form of a mixed sugar with sugars other than allulose. In particular, alloxanose can be present with one or more sugars selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and high-intensity sweeteners Mixed sugar form, but allulose is not limited by this. Finally, additional ingredients may be further included as long as it can be included in the syrup of the present disclosure in an appropriate amount.

The sugar containing alloxan sugar can be contained in the syrup in an appropriate amount, and in particular, based on 100 parts by weight of the total weight of the syrup based on the dry solids, its content can be 20 to 80 parts by weight, 30 to 75 parts by weight Parts, from 30 to 70 parts by weight, from 30 to 65 parts by weight, from 40 to 70 parts by weight, from 40 to 65 parts by weight, or from 43 to 65 parts by weight, but the content of sugars containing allulose is not limited by this. The content of sugars containing allulose can be adjusted to an appropriate amount according to the type of citrus extract.

Among sugars, specifically, based on 100 parts by weight of the total weight of the dry solid syrup, the content of allulose may be 1 to 50 parts by weight, 1 to 30 parts by weight, and 2 to 20 parts by weight , 3 to 16 parts by weight, or 6 to 16 parts by weight, but the content of allulose is not limited by this.

Based on 100 parts by weight based on the total weight of the dry solid syrup, the content of allulose can be 3 to 50 parts by weight, 4 to 47 parts by weight, 5 to 45 parts by weight, 10 to 35 parts by weight, or 26 To 35 parts by weight, but the content of allulose is not limited by this.

For the purpose of cost disclosure, the syrup of the present disclosure can improve the duration of flavor and increase the balance of sucrose-acid ratio of the syrup, while improving the syrup's syrup, as compared to the syrup in which no syrup containing syrup is added The flavor expresses the nature, thus providing a syrup that meets consumer preference.

The sugar in the syrup of the present disclosure may further contain sucrose. When the sugar further contains sucrose, the content of sucrose may be 10 to 80 parts by weight, 20 to 70 parts by weight, 28 to 60 parts by weight, 28 to 58 based on 100 parts by weight based on the total weight of the dry solid syrup Parts by weight, or 28 to 43 parts by weight, but the content of sucrose is not limited by this.

The alloxan sugar and sucrose may be contained in a mixing ratio of 1:20 to 1:1, a mixing ratio of 1:15 to 1:1, a mixing ratio of 1:10 to 1:1, or 1:5 to 1 : The mixing ratio of 1, but the mixing ratio is not limited by this.

The syrup of the present disclosure may further contain an acidity regulator. As used herein, the term "acidity regulator" refers to food additives used to properly control the acidity of food, for example, citric acid, malic acid, sodium citrate, sodium carbonate, sodium bicarbonate, trisodium phosphate, potassium carbonate , Tripotassium phosphate, etc., specifically citric acid, but the acidity regulator is not limited by this. The appropriate type of acidity regulator can be selected by skilled artisans according to the type of citrus extract, considering the flavor and aroma, and added in an appropriate amount.

In the present disclosure, the content of the acidity regulator may be 0.1 to 10 parts by weight, 0.1 to 5 parts by weight, 0.1 to 3 parts by weight, 0.15 to 8 parts by weight based on 100 parts by weight based on the total weight of the dry solid syrup Parts, 0.15 to 5 parts by weight, 0.15 to 3 parts by weight, 0.2 to 8 parts by weight, 0.2 to 5 parts by weight, or 0.2 to 3 parts by weight, and in particular, 0.25 to 7 parts by weight, or 0.3 to 6 parts by weight, But the content of acidity regulator is not limited by this.

The syrup of the present disclosure may further contain steviol glycosides. Steviol glycosides are classified based high intensity sweetener as natural additives, which preparation based Stevia Asteraceae (the Asteraceae family,) via the extraction belongs, with the sweetness of sucrose sweetness of 200 times to 300 times. Examples of steviol glycosides may include stevioside, rebaudioside, dulcoside, rubusoside, steviolside, etc. Stevioside may include stevioside Glycoside A, Stevioside B, Stevia Diglycoside C, Stevia Diglycoside E, Stevia Diglycoside F, etc., but the steviol glycosides are not limited by this.

In this disclosure, any high-intensity sweetener (for example, stevia treated with enzymes, stevia diglycoside A, etc.) that can be used by those skilled in the art to impart sweetness can be used as steviol glycosides, and in particular, can Stevia diglycoside A is used, but steviol glycosides are not limited by this. In the present disclosure, steviol glycosides can be added to compensate for the lack of sweetness that may occur when sucrose in the syrup is replaced with a certain amount of allulose.

In addition to steviol glycosides, the syrup of the present disclosure may further contain at least one high-intensity sweetener, and protein-based sweeteners (eg, thaumatin, phyllodulcin) ) Etc.), synthetic sweeteners (for example, saccharin, aspartame, etc.), extracts (for example, Siraitia grosvenorii extract, etc.) obtained by extracting sweet ingredients from raw materials and subsequent purification can be used, But high-intensity sweeteners are not limited by this. High-intensity sweeteners can be properly selected and added by those skilled in the art to impart proper sweetness.

Comparing syrups that do not contain sugars containing allulose, the syrups of the present disclosure may be syrups with improved flavor expression and duration. In the present disclosure, flavor refers to the combined sense of taste and aroma, which can be detected when the taste of food placed in the mouth escapes through the nasal cavity; and can refer to the aroma and taste of orange that are common in citrus extracts. In this disclosure, "flavor expression" may refer to the intensity of flavor immediately after ingestion of syrup, and "flavor duration" may refer to the degree of residual flavor perceived by the oral cavity and nasal cavity after ingestion of syrup, or may refer to syrup or Foods containing syrup have not evaporated into the atmosphere during storage, and continue to retain the degree of aroma and taste of the products contained therein.

In the present disclosure, "improvement" refers to the properties related to flavor, that is, the enhancement of properties such as expression and duration.

The syrup of the present disclosure may be a syrup in which the rate of reduction of the tulene is reduced. Tulene is a material commonly found in citrus plants, which becomes an indicator of the flavor of citrus extracts. The syrup of the present disclosure is a syrup in which the volatility of Tulene is reduced while its flavor duration is improved.

In a specific example, it was found that the syrup to which alloxanose was added contained 1.4 times to 10 times more tuberene than the syrup to which alloxanose was not added, even after 2 hours. In particular, the syrup to which lemon extract and alloxan sugar are added contains 4 to 9 times more tuberene than the syrup to which alloxan sugar is not added; The syrup of ketose, to which the grapefruit extract and alloxan sugar are added contains 1.4 times to 3 times more Tulene; compared to the syrup to which alloxone is not added, the Lyme extract is added to it The syrup of the substance and alloxan sugar contains 2 times to 10 times more Tulene; and compared to the syrup without added alloxan sugar, the syrup with added orange extract and alloxan sugar contains more 1.5 times to 3 times more Tulene. These results indicate that the syrup containing alloxan can prevent the flavor of the syrup from evaporating to the atmosphere, thus allowing the flavor to be maintained.

In addition, the syrup of the present disclosure may be a syrup with an improved sucrose-acid ratio balance. The sucrose-acid ratio balance of the syrup of the present disclosure refers to the ratio of sourness to sweetness, also known as sweetness ratio. It mainly represents the ratio of acidity to sweetness of fruit or juice, and is used as an indicator for its quality evaluation. The syrup of the present disclosure may be a syrup containing allulose, and thus has improved properties such as flavor expression and flavor duration, so that the balance of sucrose-acid ratio can be improved without adding an excessive amount of citrus extract to it.

In addition to citrus extracts, allulose, acidity regulators, sucrose, and steviol glycosides, the syrup of the present disclosure may further contain synthetic preservatives, natural preservatives, emulsifiers, stabilizers, sodium tyramine, refined salts , And flavoring agents. Synthetic preservatives can include potassium sorbate, calcium sorbate, sorbate, sodium benzoate, benzoate, potassium benzoate, calcium benzoate, methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, etc., But synthetic preservatives are not limited by this. Natural preservatives may include, for example, grapefruit seed extract, citrus extract, Scutellaria baicalensis extract, lactic acid bacteria composite powder, and polyamic acid, but natural preservatives are not limited thereto. The syrup of the present disclosure may further contain other known materials commonly used in the preparation of syrup.

In order to achieve the foregoing object, another aspect of the present disclosure provides a method of manufacturing a syrup, which includes mixing a citrus extract, sugars containing allulose, and an acidity regulator.

The citrus extract, allulose, sugars, and acidity regulators are as described above.

In order to achieve the foregoing object, yet another aspect of the present disclosure provides a food composition containing syrup containing citrus extract and sugars including allulose.

When the syrup of the present disclosure is used in a food composition, the syrup may be added as it is, or may be used together with different food compositions or food ingredients, and may be appropriately used according to a known method. Taking into account the taste and flavor of food, the purpose of use, health, etc., the amount of active ingredients can be appropriately determined. Examples of the food composition of the present disclosure may include various sauces, ketchup, sauces, beverages, teas, drinks, alcoholic beverages, vitamin complexes, soups, dairy products, candy, chocolate, etc., but food compositions Without being limited to this, any composition containing syrup and thus capable of making food can be used without special restrictions.

In order to achieve the foregoing object, yet another aspect of the present disclosure provides a composition for improving flavor, which is a citrus extract and a carbohydrate-containing carbohydrate.

In addition, the syrup-containing sugars of the composition of the present disclosure may further contain sucrose or steviol glycosides.

Citrus extract, allulose, steviol glycosides, flavor, and improvement are as described above.

As for citrus extracts, common products can be used, or they can be manufactured and used by those skilled in the art.

In order to achieve the foregoing objective, yet another aspect of the present disclosure provides a method for improving the flavor duration of citrus extracts, which includes adding sugars including alloxanose to the citrus extracts.

The citrus extract, allulose, flavor, and improvement are as described above.

In order to achieve the foregoing object, yet another aspect of the present disclosure provides a composition for expressing flavor, which is a citrus extract and a carbohydrate-containing carbohydrate.

The citrus extract, allulose, and flavor are as described above.

[Detailed description of the invention]

Hereinafter, the present disclosure will be described in detail through specific embodiments. However, these specific embodiments are for illustrative purposes only, and are not intended to limit the scope of the present disclosure.

Example 1: Preparation of natural citrus fruit syrup

According to the composition shown in Table 1 below, the syrups of Comparative Examples and Examples 1 to 3 were prepared. As for citrus extracts, natural lemon flavor (Brix: 55, pH: 2.5, and acidity: 3.0) and natural lime flavor (Brix: 65, pH: 2.5, and acidity: 2.5), natural grapefruit flavor (Brix: 62, pH: 2.5, and acidity: 0.3), and natural orange flavor (Brix: 65, pH: 3.5, and acidity: 0.3) . Sugars to be mixed (sucrose (white sucrose, first sugar (CJ CheilJedang)), allulose (liquid allulose with a brix 72 and 95% or more of alloxan sugar, first sugar )) The amount is changed as shown in Table 1 to Table 4. First, the sugar is dissolved in purified water, and the remaining materials are added to it to prepare a syrup. Four kinds of syrups were prepared, and the raw materials and the remaining weight were adjusted by adding water to them, so that the unity was based on 100 parts by weight.

Steviol glycoside (Steviol A (Reb-A)) is a raw material that can add only a small amount to make a difference in sweetness, so whether or not to add steviol glycoside does not affect other conditions than sweetness. In other words, even if steviol glycosides are not added, it is still possible to make products similar to sucrose by adding only allulose instead of sucrose.

Based on this, it can be determined whether or not steviol glycosides are present in the various components shown in Table 4 in addition to the control of sweetness, which will not affect the content of the syphon and the duration of flavor.

Experimental Example 1: Analysis of the change in the content of syrup

The syrup prepared in Example 1 was used as a sample and stored at 70°C. After 5, 15, 30, 60, and 120 minutes, each sample was taken for sampling. In order to effectively extract and analyze trace volatile aroma components, solid phase microextraction (SPME) method is used, and the analysis conditions are as follows:

(1) Analysis method: solid phase microextraction (SPME)

-Sample collection volume: 0.5 ml

-SPME conditions: adsorption time 15 minutes, adsorption temperature: 25°C

-GC analysis conditions

-Instrument: Agilent 7890A GC

-Mode: No split

-Column: Ai Jilan DB-FFAP (60 meters * 0.26 mm * 0.5 microns)

-Oven temperature: 60℃ (maintain for 3 minutes) → 5℃/minute → 220℃ (maintain for 15 minutes)

-Flow rate (moving phase: He): 17 ml/min

-Injection temperature: 240℃

-Detection temperature: 240℃

The analysis results regarding the change in the content of Tulpene (which is an index substance commonly present in Comparative Examples and Examples 1 to 4) over time are shown in Table 5 below.

As can be seen in Table 5, compared with the comparative example, the reduction rate of the Tulene content in all of Examples 1 to 4 is shown to be lower, and in particular, the Tulene content is The rate of decrease becomes lower.

From these results, it was confirmed that the composition to which alloxanose was added had reduced volatility, and as the content of alloxanose increased, this trend was strongly shown. As a result, in terms of flavor intensity and flavor duration, The syrup to which allulose was added showed an excellent degree of increase.

Experimental Example 2: Evaluation of the balance of flavor duration and sucrose-acid ratio by sensory perception test

The syrup prepared in Example 1 was used as a sample by diluting it 10 times in purified water, and it was a professional researcher who conducted a sensory perception test on 18 adults (20 to 30 years old) to evaluate the flavor duration and sucrose -The acid is balanced.

The sample was placed in a transparent plastic cup (50 ml) and provided to the researcher. Purified water was provided between the two evaluations to clean the mouth. Prior to each sensory perception test, a blind label test (BLT) was conducted and compared with a 9-point scale (9: excellent, 5: normal, and 1: very poor), and then converted into a 5-point scale. The results are shown in Table 6 to Table 9.

As a result, as can be seen from Tables 5 to 8, compared with the comparative examples, all the examples showed higher flavor duration and sucrose-acid ratio balance.

From these results, it was confirmed that when a certain amount of allulose was added to the syrup, the flavor of the natural citrus aroma stayed in the mouth for a long time, thus showing its excellent flavor duration. These show statistically significant differences (p-value <0.05).

Experimental Example 3: Evaluation of flavor duration over time through sensory perception test

The syrup prepared in Example 1 was used as a sample by diluting 10-fold in purified water. The volatility of the fragrance is determined by 18 adults (20 to 30 years old), who are professional researchers, based on their intensity; at the same time, they are allowed to drink water indoors (at 25°C) every two minutes. Various syrups are also evaluated on a 9-point scale (9: excellent, 5: normal, and 1: very poor), and then converted into a 5-point scale.

Taking the comparative example as an example, after 18 minutes of storage, the aroma intensity of all the syrups reached a value close to 0; and compared with the comparative example, the syrups of the examples showed at least twice the intensity.

From the above results, it is confirmed that when a certain amount of allulose is added to the syrup, the volatility of flavor is reduced, and the quality degradation phenomenon is improved.

In addition, it was confirmed that compared to the syrup in each example in which lemon flavor (55 Brix) and grapefruit flavor (62 Brix) were added, each of lime flavor (65 Brix) and orange flavor (66.5 Brix) was added The syrups in the examples showed greater differences in flavor duration.

Those skilled in the art of this disclosure will be able to understand from the foregoing description that the technical essence or main features of this disclosure have not been modified, and this disclosure can be implemented in other specific forms. In this regard, the specific embodiments disclosed herein are for illustrative purposes only and should not be interpreted as limiting the scope of the disclosure. On the contrary, this disclosure is intended to cover not only specific embodiments, but also various alternatives, modifications, equivalents, and other specific examples that can be included within the spirit and scope of the disclosure as defined by the accompanying patent application. .

Claims (15)

A syrup composition for improving the flavor duration of citrus extracts, comprising: citrus extracts containing tulene and sugars containing allulose. The syrup composition according to item 1 of the patent application scope, wherein the citrus extract is at least one selected from the group consisting of concentrate, ethanol extract, and hot water extract. The syrup composition as described in item 2 of the patent application range, wherein the ethanol extract or hot water extract has a Brix value of at least 50. The syrup composition as described in item 1 of the patent application, wherein the content of the citrus extract is 0.1 to 10 parts by weight based on the total weight of 100 parts by weight of syrup. The syrup composition as described in item 1 of the scope of the patent application, wherein the content of the sugars containing alloxanose is 20 to 80 parts by weight based on 100 parts by weight based on the total weight of the dry solid syrup; And based on 100 parts by weight based on the total weight of the dry solid sugar, the content of the allulose is 3 to 50 parts by weight. The syrup composition as described in item 1 of the patent application scope, wherein the content of the allulose is 1 to 50 parts by weight based on 100 parts by weight based on the total weight of the dry solid syrup. The syrup composition as described in item 1 of the patent application scope further contains an acidity regulator. The syrup composition as described in item 7 of the patent application, wherein the content of the acidity regulator is 0.1 to 10 parts by weight based on the total weight of 100 parts by weight of syrup. The syrup composition as described in item 1 of the patent application scope, wherein the sugars further include sucrose, wherein 100 parts by weight based on the total weight of the dry solid syrup is The content of sucrose is 10 to 80 parts by weight, and the mixing ratio of alloxan sugar to sucrose is 1:20 to 1:1. The syrup composition as described in item 1 of the scope of the patent application further contains steviol glycosides. A food composition comprising the syrup composition according to any one of items 1 to 10 of the patent application. A method of manufacturing a syrup composition as described in item 1 of the scope of the patent application, which comprises mixing a citrus extract containing tulene and sugars containing allulose. The method as described in item 12 of the patent application scope further includes an acidity regulator. A method for improving the flavor duration of citrus extracts includes adding sugars including alloxanose to citrus extracts containing burlene. According to the method described in item 14 of the patent application range, the volatilization of Tulene is lower than that of the syrup to which no allulose is added.

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