Effects of Reaction Conditions for Improvement of Caramelization Rate

Caramel화 반응속도 향상을 위한 반응조건의 영향

Effects of sugars, temperature, pH and some chemicals on caramelization were investigated for improving of its reaction rates. Among the sugars tested, fructose showed the fastest reaction rate, followed by sucrose, glucose, starch syrup and maltose. As the reaction temperature increased from 80 to $110^{\circ}C$, the rate greatly increased by the range of $150{\sim}8000$ folds depending on sugars. It was indicated that pH 10 resulted in the highest reaction rate in the range of $pH{\;}4{\sim}10$. When several chemicals, such as phosphates and organic acid salts, were added to starch syrup, the rate increased by more than 10 folds, in particular effects of $K_2HPO_4$ and sodium salts of citrate, oxalate and succinate were significant.

Caramel화 반응에 당의 종류, 온도, pH 및 첨가물질이 미치는 영향을 조사하여 반응속도 향상을 위한 반응조건을 찾고자 하였다. 그 결과 당의 종류로는 fructose가 가장 빠른 반응속도를 보였고 그 다음은 sucrose-glucose-starch syrup-maltose의 순이었다. 반응 온도를 $80^{\circ}C$에서 $110^{\circ}C$로 상승시켰을 때 당의 종류에 따라 $150{\sim}8000$배의 속도향상이 있었으며 반응 pH는 $pH{\;}4{\sim}10$ 범위에서 pH 10이 가장 높은 반응을 보였다. 인산염과 유기산염을 첨가했을 때 $K_2HPO_4$와 citrate, oxalate, succinate의 sodium염들이 반응촉진 효과가 있음이 밝혀졌다.