AU2013205721B1 - Method for producing non-dairy coffee creamer with enhanced milk flavor and taste containing milk or skim milk and having stability in feathering - Google Patents

Abstract

[Abstract] [Abstract I Provided are a method of producing non-dairy coffee creamer, including: a sterilizing process (process 1) for sterilizing milk or skim milk; a cooling 5 process for cooling the sterilized milk obtained from process 1 (process 2); a vacuum evaporating process for pre-heating and then vacuum evaporating the cooled milk obtained from process 2 (process 3); a mixing and homogenizing process for mixing and homogenizing the evaporated milk obtained from process 3, a source material for non-dairy coffee creamer, a milk protein 10 concentrate powder and a milk calcium under atmospheric pressure or vacuum pressure (process 4); and a drying process for drying the homogenized mixture obtained from process 4 (process 5), and a non-dairy coffee creamer produced by using the method. [Representative drawing] 15 Figure 1

Description

P/00/011 Regulation 3.2 AUSTRALIA Patents Act 1990 ORIGINAL COMPLETE SPECIFICATION STANDARD PATENT Invention Title: "METHOD FOR PRODUCING NON-DAIRY COFFEE CREAMER WITH ENHANCED MILK FLAVOR AND TASTE CONTAINING MILK OR SKIM MILK AND HAVING STABILITY IN FEATHERING" The following statement is a full description of this invention, including the best method of performing it known to me/us: METHOD FOR PRODUCING NON-DAIRY COFFEE CREAMER WITH ENHANCED MILK FLAVOR AND TASTE CONTAINING MILK OR SKIM MILK AND HAVING STABILITY IN FEATHERING 5 [Title of the Invention] Method for producing non-dairy coffee creamer with enhanced milk flavor and taste containing milk or skim milk and having stability in feathering [Technical Field] 10 The present invention relates to a method of producing non-dairy coffee creamer, the method including: a sterilizing process (process 1) for sterilizing milk or skim milk; a cooling process for cooling the sterilized milk obtained from process 1 (process 2); a vacuum evaporating process for pre-heating and then vacuum evaporating the cooled milk obtained from process 2 (process 3); a 15 mixing and homogenizing process for mixing and homogenizing the evaporated milk obtained from process 3, a source material for non-dairy coffee creamer, a milk protein concentrate powder and a milkcalcium under atmospheric pressure or vacuum pressure (process 4); and a drying process for drying the homogenized mixture obtained from process 4 (process 5), and a non-dairy 20 coffee creamer produced by using the method. [Prior Art] Milk or evaporated milk (sweetened or non-sweetened) is added to coffee to soften the flavor and taste of coffee and provide whitening to coffee, 25 and due to inconveniences for preserving and portability of liquid products, a 1 non-dairy coffee creamer, which is a powder product, is commercialized for use. However, since the non-dairy coffee creamer consists of 30 to 35 wt% of non-dairy vegetable hardened fat, 2 to 5 wt% of a protein, such as casein or sodium caseinate, carbohydrate, an emulsifier, and about 60 wt% of an acidity 5 controller, the non-dairy coffee creamer does not provide sufficient flavor and taste of milk. To embody sufficient milk flavor and taste, milk or skim milk must be used. However, due to a heat treatment performed in the formation process into powder, the structure of milk protein is changed, or a constituent protein of 10 casein micelle decomposes and dissociates, thereby decreasing stability of hydration and micelle stability to form a complex of casein and thermal denaturalizable whey protein and thus, solidification sedimentation occurs. In addition, thermal denaturalization and solidification is promoted due to a reaction of decomposed calcium and a protein, and is a major cause for 15 feathering of non-dairy coffee creamer that uses milk or skim milk. Casein or sodium caseinate is added as a protein of non-dairy coffee creamer, is a milk protein, provides a milk flavor and taste, and maintains stability of micro fat spherical particles during a homogenizing or drying process. 20 Excellent non-dairy coffee creamer is first required to have stability during mixing with hot coffee. However, softening of flavor and taste of coffee, which is a favorite food, is also an important factor. Since a non-dairy coffee creamer that contains casein or sodium caseinate has a particular off-flavor, organoleptic properties thereof, which are associated with the softening of the 2 flavor and taste of coffee, decrease compared to a non-dairy coffee creamer that uses milk or skim milk. Also, milk or skim milk may cause off-taste and off-flavor due to ranch flavor, food supply flavor, and low fatty acid. Components of the off-taste and 5 the off-flavor are volatile low compounds, and they do not evaporate during an indirect sterilizing method of sterilizing in a closed space, of which example are a plate type method or a tubular type method, and they chemically react with other components. Accordingly, such off-taste and off-flavor components act as a major factor in decreasing a pure milk taste. 10 Accordingly, when milk or skim milk is used in preparing non-dairy coffee creamer, required are excellent stability in featuring during mixing with hot coffee, and minimizing off-taste and off-flavor components after the sterilization to balance various organoleptic properties (milk flavor and taste, sweet taste, softness, aromatic flavor, easy-to-swallow, end taste, or the like) of milk or skim 15 milk. Conventionally, various methods for improving stability in feathering of non-dairy coffee creamer and organoleptic properties of non-dairy coffee creamer have been developed. Korean Patent No. 0133586 discloses a coffee cream composition with stability in feathering, which may occur due to coffee 20 cream, wherein the coffee cream composition includes a casein protein, 1.5 to 2.5 wt% of diphosphate, and 0.2 to 0.6 wt% of tripolyphosphate. Korean Patent No. 0647057 discloses that an aqueous coffee flavor component and a soluble coffee solid are mixed with creamer powder to provide a soluble creamer power with enhanced flavor, and according to this disclosure, coffee 3 flavor is captured inside coffee oil to enhance the flavor and taste of coffee, and Korean Patent No. 2007-0069176 discloses a composition including a sufficient amount of a debittering agent to reduce or block negative flavor and taste characteristics of beverages with creamer. In addition, Japanese Patent 5 Publication No. 2005-73527 discloses powdered cream prevented from feathering, formulated with heat-processed (135*C, 30 seconds or more) skimmed milk presenting the F value of 212 as a heat hysteresis index and containing 20.3 mass% of lactulose, followed by drying, and a method for producing the powdered cream. 10 However, although the non-dairy coffee creamers disclosed above improves stability in, for example, feathering, the flavor and taste of coffee or soft taste, casein or sodium caseinate, phosphate, artificial flavoring agent, and a debittering agent, which are used in preparing the non-dairy coffee creamer, are harmful for the human body, and such non-dairy coffee creamers may have 15 poorer flavor and taste of coffee than a non-dairy coffee creamer containing milk or skim milk. In addition, the casein or sodium caseinate added as a protein of a non-dairy coffee creamer is an expensive milk protein, and due to costs resulting from a long-time high temperature process, manufacturing costs may increase, and the use of casein or sodium caseinate is inefficient in 20 consideration of milk flavor and taste enhancement effects. In addition, non-dairy coffee creamer containing casein or sodium caseinate has a distinctive off-flavor of casein, and milk exposed to high temperature for a long period of time may form a sulfur compound called a heated smell and thus, the fresh taste of the milk may degrade. A 4 representative aromatic component of the sulfur compound is dimethyl sulfide, and this component may substantially affect a decrease in the taste and flavor of sterilized milk product, and the generation of dimethylsulfide, which occurs during a sterilizing process, needs to be suppressed as much as possible so as 5 to maintain organoleptic characteristics associated with softening of the flavor and taste of coffee. [Disclosure of the Invention] [Technical Goal of the Invention] 10 An aspect of the present invention provides a method of producing a non-dairy coffee creamer. According to the method, to prevent feathering, which shows undesired appearance due to denaturalization of milk protein of milk or skim milk as a source material for non-dairy coffee creamer, a milk protein concentrate powder and a milk calcium is included as a milk protein. 15 Therefore, high stability in feathering may be obtained. In addition, milk or skim milk is sterilized and then vacuum evaporated to remove components of off-taste and off-flavor, and the evaporated milk is mixed with a source material for non-dairy coffee creamer under vacuum pressure in preparing non-dairy coffee creamer and the mixture is homogenized. By doing so, foreign tastes of 20 non-dairy coffee creamer are removed, and the non-dairy coffee creamer produced as described above has an enhanced soft taste of milk. [Means for Achieving Technical Goal] An aspect of the present invention provides a method of producing non 5 dairy coffee creamer that contains milk or skim milk and has stability in feathering, wherein the non-dairy coffee creamer contains non-dairy fat and oil, carbohydrate, a protein, and phosphate, and the protein includes milk or skim milk, a milk protein concentrate powder and a milk calcium other than casein or 5 sodium caseinate. In the method of producing non-dairy coffee creamer, when non-dairy coffee creamer is prepared using both a milk protein concentrate powder and a milk calcium, feathering of non-dairy coffee creamer occurring due to milk or skim milk used instead of casein or sodium caseinate may be effectively 10 suppressed. In addition, in the method of producing non-dairy coffee creamer, according to another embodiment of the present invention, the non-dairy coffee creamer contains a milk protein concentrate powder and a milk calcium, and one or more of milk and skim milk. 15 The method of producing non-dairy coffee creamer according to an embodiment of the present invention includes: a sterilizing process (process 1) for sterilizing milk or skim milk; a cooling process for cooling the sterilized milk obtained from process 1 (process 2); 20 a vacuum evaporating process for pre-heating and then vacuum evaporating the cooled milk obtained from process 2 (process 3); a mixing and homogenizing process for mixing and homogenizing the evaporated milk obtained from process 3, a source material for non-dairy coffee creamer, a milk protein concentrate powder and a milk calcium (process 4); and 6 a drying process for drying the homogenized mixture obtained from process 4 (process 5). Hereinafter, in connection to the attached drawings, a method of producing non-dairy coffee creamer according to an embodiment of the present 5 invention is described in detail. 1. Sterilizing process (process 1) This process is a process for sterilizing milk or skim milk to destroy microorganisms harmful for the human body. An available sterilizing method 10 used herein may be any one of various typical milk sterilizing methods, and detailed examples of the sterilizing method are a low-temperature long-time sterilizing method (at a temperature of 63 to 65*C for 30 minutes), a high temperature short-time sterilizing method (at a temperature of 72 to 75 0 C for 15 seconds to 20 seconds), and a ultra high temperature rapid treatment method 15 (at a temperature of 130 to 150 0 C for 0.5 seconds to 5 seconds). Milk or skim milk that has been subjected to a sterilizing process will be referred to as sterilized milk. 2. Cooling process (process 2) 20 This process is a process for cooling the sterilized milk, and is performed by cooling the sterilized milk obtained form process 1 to a temperature of 100C or lower. The cooling of the sterilized milk to a temperature of 10*C or lower is to suppress the growth of microorganisms and maintain a sanitary state. Sterilized milk that has been subjected to a cooling process will be referred to 7 as cooled milk. 3. Vacuum evaporating process (process 3) This process is a process for pre-heating and then vacuum evaporating 5 the cooled milk, and is performed by pre-heating the cooled milk obtained from process 2 to a temperature of 80 to 90 0 C and then vacuum evaporating using a vacuum evaporating device until a concentration of dissolved oxygen is in a range of 1.0 to 1.6 ppm. Regarding the vacuum evaporating of the cooled milk, the pre-heating may be performed at a temperature of 80 to 90 0 C, and 10 when the temperature is 80 0 C or lower, the removal effects of off-taste or off flavor of cooled milk may be insufficient, and when the temperature is 90*C or more, even a unique flavor and taste of milk may be removed. In addition, a vacuum pressure may be in a range of -0.7 to -0.9 bar in consideration of the fresh taste and flavor and taste of milk and the removal of microbubbles and 15 residual components of off-taste and off-flavor. Cooled milk that has been subjected to a vacuum evaporating process will be referred to as evaporated milk. 4. Mixing and homogenizing process (process 4) 20 This process is a process for mixing and homogenizing the evaporated milk, a source material for non-dairy coffee creamer, a milk protein concentrate powder and a milk calcium under atmospheric pressure or vacuum pressure. For example, the evaporated milk obtained from process 3 is preheated to a temperature of 40 to 70 0 C, and then at a vacuum pressure of -0.3 to -0.7 bar, 8 the evaporated milk is mixed with a source material for non-dairy coffee creamer, a milk protein concentrate powder and a milk calcium and the mixture is homogenized. As a source material for non-dairy coffee creamer used in this process, 5 any one of various materials that are typically used in preparing non-dairy coffee creamer may be used. Such source materials for non-dairy coffee creamer and appropriate amounts thereof are well known in the art. The source material for non-dairy coffee creamer may be at least one selected from glucide, non-dairy fat and oil, an emulsifier, and an acidity controller, but is not 10 limited thereto. A temperature for the preheating of evaporated milk may be in a range of 40 to 70 0 C. When the preheating temperature is lower than 40 0 C, many microbubbles may occur during the mixing of the evaporated milk, the source material for non-dairy coffee creamer, the milk protein concentrate powder and 15 the milk calcium and thus, the flavor and taste of milk may degrade. When the preheating temperature is higher than 70 0 C, the heating is not economical because it does not contribute to an increase in effects. Also, the vacuum pressure may be in a range of -0.3 to -0.7 bar so as to improve the flavor and taste of milk while removing microbubbles and residual components of the off 20 taste and off-flavor. The resulting solution obtained by mixing and homogenizing the evaporated milk and components of non-dairy coffee creamer is referred to as a homogenized mixture. An amount of the milk protein concentrate powder in the homogenized 9 mixture may be in a range of 1 to 6 wt%, and for example, 2 to 5 wt%, and may be, for example, 4 wt%. An amount of the milk calcium in the homogenized mixture may be in a range of 0.3 to 1.5 wt%, and for example, 0.4 to 1.2 wt%, and may be, for 5 example, 0.5 to 1.0 wt%. 5. Drying process (process 5) This process is a process for drying the homogenized mixture, and is performed by drying the homogenized mixture obtained from process 4 by using 10 a dryer. In this regard, a blasting temperature may be set in a range of 130 to 160 *C, and when the blasting temperature is lower than 130 0 C, the drying time may be prolonged according to a decrease in drying amount, which is not economical. On the other hand, when the drying time is higher than 160 0 C, a 15 formation rate of microparticles according to an increase in drying amount may increase. [Effect of the Invention] The present invention provides a non-dairy coffee creamer that uses, 20 instead of casein or sodium caseinate which is used as an additive for a typical non-dairy coffee creamer, milk or skim milk that is not harmful for the human body, and includes the milk protein concentrate powder and the milk calcium that is derived from safe milk to provide stability in feathering. Accordingly, the non-dairy coffee creamer matches well with coffee of, for example, a coffee mix 10 including instant coffee and sugar and decreases a sour taste of coffee to provide the original function of the non-dairy coffee creamer. Also, the non-dairy coffee creamer according to the present invention uses as a source material a evaporated milk obtained by sterilizing milk or skim 5 milk and vacuum evaporating the sterilized milk to remove components of off taste and off-flavor, thereby allowing production of a non-dairy coffee creamer with enhanced soft taste of milk. In particular, since the evaporated milk and a source material for non-dairy coffee creamer are mixed and homogenized under a vacuum pressure in preparing non-dairy coffee creamer, a non-dairy coffee 10 creamer providing a soft taste may be obtained without foreign tastes of non dairy coffee creamer. [Brief Description of the Drawings] FIG. 1 is a flowchart schematically illustrating a method of producing 15 non-dairy coffee creamer according to an embodiment of the present invention. FIG. 2 shows sensory evaluation results of non-dairy coffee creamer produced according to Treatment group 1, Treatment group 2 and Control. [Description of Embodiment] 20 Hereinafter, reference will now be made in detail to examples of the present invention. However, the following examples are presented herein for illustrative purpose only, and do not limit the scope of the present invention. That is, simply changing of the present invention is obvious to one of ordinary skill in the art, and such changes are all included in the scope of the present 11 invention. Example 1: Determination of conditions for producing non-dairy coffee creamer with enhanced flavor and taste of milk containing milk or 5 skim milk To determine optimized production conditions for non-dairy coffee creamer with enhanced flavor and taste of milk containing milk or skim milk, non-dairy coffee creamer was produced by using different vacuum evaporating processes and mixing and homogenizing processes. 10 Treatment group 1: Non-dairy coffee creamer produced using milk Milk was sterilized (at a temperature of 130 to 150*C for 0.5 seconds to 5 seconds), and then cooled to a temperature of 10*C or lower. The cooled milk was pre-heated to a temperature of 90'C and then vacuum evaporated with a 15 vacuum pressure of -0.9 bar until a concentration of dissolved oxygen was 1.0 ppm. The evaporated milk was pre-heated to a temperature of 70*C, and then at a vacuum pressure of -0.5 bar, the pre-heated evaporated milk, starch syrup, non-dairy vegetable hardened fat, casein or sodium caseinate, an emulsifier, and acidity controller were mixed and homogenized to prepare a homogenized 20 mixture. The prepared homogenized mixture was dried by using a dryer with a blasting temperature of 150*C to complete the production of non-dairy coffee creamer. Treatment group 2: Non-dairy coffee creamer produced using skim milk 12 Skim milk was sterilized (at a temperature of 130 to 150 0 C for 0.5 seconds to 5 seconds), and then cooled to a temperature of 10*C or lower. The cooled skim milk was pre-heated to a temperature of 90'C and then vacuum evaporated with a vacuum pressure of -0.9 bar until a concentration of 5 dissolved oxygen was 1.0 ppm. The evaporated milk was pre-heated to a temperature of 70*C, and then at a vacuum pressure of -0.5 bar, the pre-heated evaporated milk, starch syrup, non-dairy vegetable hardened fat, casein or sodium caseinate, an emulsifier, and acidity controller were mixed and homogenized to prepare a homogenized mixture. The prepared homogenized 10 mixture was dried by using a dryer with a blasting temperature of 150 0 C to complete the production of non-dairy coffee creamer. Control: Typical non-dairy coffee creamer Starch syrup, non-dairy vegetable hardened fat, casein or sodium 15 caseinate, an emulsifier, and acidity controller were mixed and homogenized at a temperature of 65 0 C, and then, the mixture was dried by using a dryer with a blasting temperature of 150 0 C to produce non-dairy coffee creamer. Experimental Example 1: Optimal conditions of vacuum evaporating 20 process and sensory evaluation To optimize conditions for the vacuum evaporating process, sterilized milk or skim milk with a dissolved oxygen concentration of 5 ppm or lower was pre-heated to a temperature of 90 0 C, and then, a vacuum pressure was adjusted to be in a range of -0.09 to -1.0 bar and a vacuum evaporating process 13 was performed thereon. A dissolved oxygen concentration of milk or skim milk according to a vacuum pressure was identified and the presence of microbubbles was identified through a microscope, and corresponding sensory evaluations were performed with a professional panel consisting of 50 5 members. Results thereof are shown in Table 1 below. [Table 11 Optimal conditions of vacuum evaporating process and sensory evaluation Vacuum pressure Dissolved oxygen Microbubbles Sensory (bar) concentration(ppm) 1) evaluation 2) Milk -0.09 4.8 + -0.1 4.0 -0.3 2.0 -0.5 2.0 -0.7 1.6 -0.9 1.0 - © Skim milk -0.09 4.6 + -0.1 4.1 -0.3 2.0 -0.5 1.9 -0.7 1.5 - @ -0.9 1.0 - © no microbubbles, ±:a few microbubbles, +:many microbubbles 10 2) @: fresh taste of evaporated milk 0: poor flavor and taste of evaporated milk As shown in Table 1, when the vacuum pressure applied to the milk or skim milk increases, a dissolved oxygen concentration decreases, and when 14 the vacuum pressure is -0.9 bar, the dissolved oxygen concentration was decreased up to the lowest value 1.0 ppm, and from microscope test results, it was confirmed that when the vacuum pressure is -0.1 bar or more, microbubbles were completely removed. In addition, sensory evaluation 5 results show that when the vacuum pressure is in a range of -0.7 bar to -0.9 bar, the fresh taste of evaporated milk and the flavor and taste of milk were sufficiently obtained. The test results of dissolved oxygen concentration, microbubbles, and organoleptic properties show that an optimal vacuum pressure that minimizes a dissolved oxygen concentration of milk or skim milk, 10 removes microbubbles, and improves the flavor and taste of the evaporated milk is in a range of - 0.7 bar to -0.9 bar. Experimental Example 2: Optimal condition tests for mixing and homogenizing process 15 To optimize pre-heating temperature conditions and vacuum pressure conditions of a mixing and homogenizing process, milk or skim milk was sterilized by using a low-temperature long-time sterilizing method (at a temperature of 63 to 65 0C for 30 minutes) and then pre-heated to a temperature of 900C, and a vacuum pressure was adjusted to be -0.9 bar, and a 20 vacuum evaporating process was performed thereon. Then, the evaporated milk was pre-heated to a temperature of 40 to 70 0 C, and then at a vacuum pressure of -0.1 to -0.9 bar, the pre-heated evaporated milk and a source material for non-dairy coffee creamer were mixed and homogenized to prepare a homogenized mixture. A dissolved oxygen concentration of the 15 homogenized mixture according to a pre-heating temperature of the evaporated milk and the vacuum pressure was measured and the presence of microbubbles was confirmed using a microscope. Results thereof are shown in Table 2 below. 5 [Table 2] Optimal condition tests for mixing and homogenizing process Vacuum Dissolved oxygen concentration(ppm)/microbubbles) pressure (bar)/ 400C 500C 600C 70 0 C pre-heating temperature(C) -0.1 5.1/+ 4.8/+ 4.2/- 4.0/ -0.3 4.2/- 4.0/- 2.8/- 2.0/ -0.5 3.8/- 3.6/- 2.5/- 2.0/ -0.7 3.0/- 3.0/- 2.0/- 1.6/ -0.9 2.5/± 2.1/± 1.7/± 1.0/± 1) : no microbubbles, ±:a few microbubbles, +:many microbubbles As shown in Table 2, when the pre-heating temperature of the 10 evaporated milk and the vacuum pressure applied in the manufacturing procedure for the homogenized mixture are high, the dissolved oxygen concentration decreases and when the vacuum pressure is -0.9 bar, the dissolved oxygen concentration was decreased up to the lowest value 1.0 ppm, and from microscope test results, it was confirmed that microbubbles were 15 completely removed when the vacuum pressure of -0.3 to -0.7 bar was applied 16 after heating to a temperature of 40 0 C or 50 0 C, or when the vacuum pressure of -0.1 to -0.7 bar as applied after heating to a temperature of 60 0 C or 70 0 C. The dissolved oxygen concentration of the homogenized mixture according to the pre-heating temperature of the evaporated milk and the 5 vacuum pressure was measured and microbubbles tests were performed. Test result thereof show that an optimal pre-heating temperature of the evaporated milk to completely remove microbubbles while minimizing the dissolved oxygen amount was in a range of 40 to 70 0 C, and a vacuum pressure was in a range of -0.3 bar to -0.7 bar. 10 Experimental Example 3: Sensory evaluation and dimethyl sulfide content analysis Non-dairy coffee creamers (Treatment groups 1 and 2) and non-dairy coffee creamers (Control) produced by using a typical non-dairy coffee creamer 15 production method were individually dissolved in an amount of 5wt% in water at a temperature of 85 0 C to perform sensory evaluations and dimethyl sulfide content analysis. 15 members of specialist panel having an excellent taste sense were picked and informed of definitions of description items of non-dairy coffee 20 creamer taste, and the panel members were trained regarding the respective description items in various intensity phases, and finally, 10 members were chosen from the 15 members, and evaluation results of the respective description items were represented as a length drawn on a 15 cm line, and an average of the length was used to perform a quantitative description analysis, 17 and at the same time, an aromatic dimethyl sulfide content (ppb) analysis was performed by head space analysis. Results thereof are shown in Table 3 and FIG.2. [Table 3] 5 Sensory evaluation and dimethyl sulfide content Milk Sweet Strong Soft taste Fresh End Easy- Prefer Dimethyl sulfide flavor taste taste taste taste taste to- ence content (ppb) and swallo aste w Treatme 10.5 8.4 8.7 8.0 9.0 8.8 9.0 10.0 10 nt group 1 Treatme 9.8 8.6 8.6 7.8 9.2 8.6 9.0 9.6 9 nt group Control 7.5 8.3 8.6 6.5 7.0 8.4 7.5 7.5 79 Referring to Table 3 and FIG. 2, regarding all items for sensory evaluations, Treatment groups 1 and 2 obtained higher scores than Control. This result shows that due to the use of evaporated milk obtained by sterilizing 10 milk or skim milk and vacuum evaporating the milk to remove components of off-taste and off-flavor therefrom, the flavor and taste of milk and the fresh taste of milk are enhanced, and since the evaporated milk and the source material for non-dairy coffee creamer are mixed and homogenized at a vacuum pressure in producing non-dairy coffee creamer, foreign tastes of non-dairy coffee creamer 15 are removed, and the obtained non-dairy coffee creamer is easy-to-swallow and has a soft taste, and thus, the overall taste of the non-dairy coffee creamer is improved. 18 Also, this test result that the dimethyl sulfide contents of Treatment groups 1 and 2 are lower than that of Control is due to the fact that in the mixing and homogenizing process, the evaporated milk is pre-heated at an optimal temperature and the pre-heated evaporated milk is mixed with a source material 5 for non-dairy coffee creamer and the mixture is homogenized at an optimal vacuum pressure so as to minimize a dissolved oxygen concentration of the homogenized mixture and to completely remove microbubbles. However, a non-dairy coffee creamer prepared as described above contains casein or sodium caseinate as a protein source, and the casein or 10 sodium caseinate is harmful for the human body, and has a distinctive off-flavor of casein. Accordingly, a protein that is a replacement for casein or sodium caseinate is needed, and to this end, an experiment was performed in the same production process for non-dairy coffee creamer as used in Example 1, and a milk protein concentrate powder and a milk calcium, a replacement for casein or 15 sodium caseinate, with stability in feathering obtained according to Examples 2 to 4 was used. Example 2: pH, and buffer capacity of milk protein and source material for milk 20 pH, and buffer capacity of milk protein and source material for milk are shown in Table 4 below. The buffer capacity is indicated as ml of a sulfuric acid consumed until a pH of a 5% aqueous solution is changed to 4.6 by addition of 0.1 N H 2

SO

4 thereto, and the higher buffer capacity is, the lesser sensitivity to a pH change and the lower feathering rate. 19 [Table 4] pH, and buffer capacity of milk protein and source material for milk Kind of milk Casein Milk Skim Evaporated Milk protein Lactose Milk protein or (whole milk whey concentrate calcium and source Sodium milk (powder) protein powder material caseinat powder for milk e ) pH 6.7 6.5 6.6 6.4 6.8 5.6 7.2 Buffer 20-25 20-25 25-30 15-20 30-35 0.1-1.0 270-31 capacity(ml) 1 0 As shown in Table 4, when spray-dried whole milk powder or skim milk powder was used, a protein included therein was denatured by heat. 5 Accordingly, when they were added to a coffee solution with a low pH, feathering occurred seriously. When a milk protein concentrate powder with relatively high buffer capacity was used, thermal stability of whey protein from among milk protein contained therein was further lowered when hot water was added, leading to a higher likelihood of feathering. In addition, the feathering is 10 promoted by a reaction between decomposed calcium and a protein. Also, the lactose had very low buffer capacity, but the milk calcium which has good thermostability had relatively high pH and buffer capacity, and thus it is assumed that feathering rate may be low. 15 Example 3: pH, buffer capacity and feathering rate of non-dairy coffee creamers produced using different milk proteins pH, buffer capacity and feathering rate of non-dairy coffee creamers produced using different milk proteins were measured. Composition ratios of Preparation Example 1 to Preparation Example 4 and results thereof are shown 20 below (see Table 5). A coconut hardened oil was used as a non-dairy fat and oil, and glycerin esters of fatty acid was used as an emulsifier. The feathering rate was evaluated by adding 5 g of the non-dairy coffee creamer produced and 1.5 g of instant coffee to 100 ml of hot water at a 5 temperature of 850C or more, and when the feathering rate is evaluated as 1, this evaluation result means that feathering does not occur; when the feathering rate is evaluated as 2, this evaluation result means that feathering slightly occur; when the feathering rate is evaluated as 3, this evaluation result means that feathering occurs moderately, and when the feathering rate is evaluated as 10 4, this evaluation result means that feathering occurs seriously. In the related art, typically, it is assumed that the levels of feathering 1 or 2 are commercializable levels. [Table 5] pH, buffer capacity, and feathering rate of non-dairy coffee creamers 15 produced using various milk proteins Control Preparation Preparation Preparation Preparation Example 1 Example 2 Example 3 Example 4 Kind of Casein or Milk Skim milk Evaporated Milk protein protein Sodium (whole milk (powder) whey protein concentrate caseinate powder) I powder Composition ratio (wt%) Glucide 60.5 53.8 54.0 60.0 60.0 (low glucide starch syrup) Non-dairy fat 32.0 28.6 32.0 32.0 32.0 and oil Protein 3.5 13.6 10.0 4.0 4.0 Emulsifier 1.5 1.5 1.5 1.5 1.5 21 Phosphate 2.5 2.5 2.5 2.5 2.5 pH, buffer capacity, and feathering rate pH 8.0 7.6 7.8 7.4 7.9 Buffer 9.2 8.4 8.5 8.1 8.6 capacity(ml) Feathering 1 4 4 4 4 rate As shown in Table 5, when non-dairy coffee creamer was produced by using milk protein with an amount that is similar to that (about 3g wt%) of casein or sodium caseinate, Preparation Example 1 to Preparation Example 4 in Table 4 showed identical feathering rates. 5 Example 4: pH, buffer capacity, and feathering rate of non-dairy coffee creamer with varying milk calcium content A milk protein concentrate powder and a milk calcium which have the highest pH and buffer capacity in Table 4 are each selected and then used as a 10 milk protein and a source material for milk capable of replacing casein or sodium caseinate. Non-dairy coffee creamers having a composition ratio of typical non-dairy coffee creamer, milk or skim milk, and varying milk calcium content were obtained by treating components of Preparation Example 5 to Preparation Example 12 as described below, and pH, buffer capacity and 15 feathering rate thereof were measured. A milk calcium used in embodiments of the present invention was prepared by membrane separation method from a skim milk, and consists of approximately 70% or more of inorganic matter, approximately 20% or more of calcium, and approximately 10% or more of phosphorus. Composition ratios of 22 Preparation Examples 5 to 12 and measurement results thereof are shown in below (referring to Tables 6 and 7). [Table 61 pH, buffer capacity, feathering rate and flavor and taste of milk of milk 5 containing non-dairy coffee creamer with varying milk calcium content Control Comparativ Preparation Preparation Preparation Preparation e Example Example 5 Example 6 Example 7 Example 8 1 Kind of Casein or Casein or Milk protein concentrate powder protein Sodium Sodium caseinate caseinate Composition ratio (wt%) Milk - 5.0 5.0 5.0 5.0 5.0 Glucide 60.5 56.5 56.0 55.9 55.5 55.0 (low glucide starch syrup) I Non-dairy 32.0 31.0 31.0 31.0 31.0 31.0 fat and oil Protein 3.5 3.5 4.0 4.0 4.0 4.0 Emulsifier 1.5 1.5 1.5 1.5 1.5 1.5 Phosphate 2.5 2.5 2.5 2.5 2.5 2.5 Milk - - - 0.1 0.5 1.0 calcium pH, buffer capacity, feathering rate and flavor and taste of milk pH 8.0 7.9 7.6 7.6 7.9 8.0 Buffer 9.2 9.0 8.4 8.6 9.0 9.2 capacity(ml Feathering 1 2 4 3 2 2 rate Flavor and 7.5 10.5 10.5 11.0 11.5 12.0 23 taste of milk [Table 7] pH, buffer capacity, feathering rate and flavor and taste of milk of skim milk-containing non-dairy coffee creamer with varying milk calcium content Control Comparativ Preparation Preparation Preparation Preparation e Example Example 9 Example Example Example 2 10 11 12 Kind of Casein or Casein or Milk protein concentrate powder protein Sodium Sodium caseinate caseinate Composition ratio (wt%) Skim milk - 4.0 4.0 4.0 4.0 4.0 Glucide 60.5 56.5 56.0 55.9 55.5 55.0 (low glucide starch syrup) Non-dairy 32.0 32.0 32.0 32.0 32.0 32.0 fat and oil Protein 3.5 3.5 4.0 4.0 4.0 4.0 Emulsifier 1.5 1.5 1.5 1.5 1.5 1.5 Phosphate 2.5 2.5 2.5 2.5 2.5 2.5 Milk - - - 0.1 0.5 1.0 calcium pH, buffer capacity, feathering rate and flavor and taste of milk pH 8.0 8.1 7.8 7.8 8.0 8.2 Buffer 9.2 9.0 8.6 8.6 9.2 9.5 capacity(ml Feathering 1 2 4 3 2 2 rate 24 Flavor and 7.5 9.8 10.0 10.5 11.5 12.0 taste of milk As shown in Tables 6 and 7, a non-dairy coffee creamer according to the present invention has a varying feathering rate according to the milk calcium content. Overall, when 0.5 wt% or more of milk calcium was added in case of the non-dairy coffee creamer adding a milk protein concentrate powder, a non 5 dairy coffee creamer composition with stability in feathering was able to be prepared. Accordingly, like Preparation Example 7, Preparation Example 8, Preparation Example 11, and Preparation Example 12, non-dairy coffee creamers containing milk or skim milk and milk protein concentrate powder had 10 typically desired qualities of non-dairy coffee creamer when the milk calcium content is 0.5 wt% or more. Based on these example results described above, an optimal production method for non-dairy coffee creamer that contains milk or skim milk, does not 15 contain casein or sodium caseinate, and has stability in feathering is presented below. Preparation Example: Production of milk or skim milk-containing non-dairy coffee creamer with stability in feathering 20 Milk or skim milk was sterilized (at a temperature of 130 to 150'C for 0.5 seconds to 5 seconds), and then cooled to a temperature of 10 0 C or lower. The cooled milk or skim milk was pre-heated to a temperature of 90 0 C and then 25 AMENDED vacuum evaporated with a vacuum pressure of -0.7 to -0.9 bar until a concentration of dissolved oxygen was 1.0 ppm. The evaporated milk was pre heated to a temperature of 40 to 700C, and then, at a vacuum pressure of -0.3 to -0.7 bar, 4 to 5 wt% of the pre-heated evaporated milk was mixed with 5 55-55.5 wt % of starch syrup, 31 to 32 wt % of non-dairy fat and oil, 1.5 wt % of emulsifier, 2.5 wt % of phosphate, 4 wt % of milk protein concentrate powder, and 0.5-1.0 wt % of milk calcium and the mixture was homogenized to prepare a homogenized mixture. The prepared homogenized mixture was dried by using a dryer with a blasting temperature of 150 0 C to complete the production 10 of non-dairy coffee creamer. In the claims which follow and in the preceding description of the invention, except where the context clearly requires otherwise due to express language or necessary implication, the word "comprise", or variations thereof including 15 "comprises" or "comprising", is used in an inclusive sense, that is, to specify the presence of the stated integers but without precluding the presence or addition of further integers in one or more embodiments of the invention. 26

Claims (4)

1. A method of producing non-dairy coffee creamer, the method comprising: a sterilizing process (process 1) for sterilizing milk or skim milk; 5 a cooling process for cooling the sterilized milk obtained from process 1 (process 2); a vacuum evaporating process for pre-heating and then vacuum evaporating the cooled milk obtained from process 2 (process 3); a mixing and homogenizing process for mixing and homogenizing the 10 evaporated milk obtained from process 3, a source material for non-dairy coffee creamer, a milk protein concentrate powder and a milk calcium under atmospheric pressure or vacuum pressure (process 4); and a drying process for drying the homogenized mixture obtained from process 4 (process 5). 15

2. The method of claim 1, wherein the vacuum evaporating of process 3 is performed by preheating the cooled milk to a temperature of 80 to 900C and vacuum evaporating the preheated milk at a vacuum pressure of -0.7 to -0.9 bar until a dissolved oxygen concentration is 1.0 to 1.6 ppm. 20

3. The method of claim 1, wherein the mixing and homogenizing process of process 4 is performed by pre-heating the evaporated milk to a temperature of 40 to 701C, and then mixing and homogenizing a source material for non-dairy coffee creamer, a milk protein concentrate powder and a milk 27 calcium at a vacuum pressure of -0.3 to -0.7 bar.

4. A non-dairy coffee creamer prepared by using the method of any one of claims 1-3. 28