Syrup composition for delaying aging and Method for producing the same

The present invention relates to a sugar syrup composition for delaying hardening of food. The sugar syrup composition comprises 20 to 30 wt% of monosaccharides, 15 to 25 wt% of disaccharides, 15 to 25 wt% of trisaccharides, and the balance of polysaccharides having a degree of polymerization of fou...

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Bibliographic Details
Main Authors KIM GO EUN, HAN JUNG SOOK, KIM YONG IN, KIM MIN JEONG
Format Patent
LanguageEnglish
Korean
Published 01.07.2022
Subjects
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:The present invention relates to a sugar syrup composition for delaying hardening of food. The sugar syrup composition comprises 20 to 30 wt% of monosaccharides, 15 to 25 wt% of disaccharides, 15 to 25 wt% of trisaccharides, and the balance of polysaccharides having a degree of polymerization of four or more based on the total weight of saccharides in the sugar syrup composition. 본 발명은 식품의 노화 지연용 당시럽 조성물에 관한 것이다.
Bibliography:Application Number: KR20200183328