KR101424160B1 - Beverage composition comprising roasted-grain powder with improved stability against precipitation - Google Patents

Abstract

TECHNICAL FIELD The present invention relates to a cereal powder-containing beverage composition having improved stability against precipitation, and more particularly, to a cereal powder-containing beverage composition having an improved stability against precipitation, and more particularly to a cereal powder- And a cereal powder-containing beverage composition which is improved in storage stability, such as superior in solubility such as texture and necking property unlike beverage using existing grain powder, and improved stability against precipitation.

Description

TECHNICAL FIELD The present invention relates to a beverage composition containing roasted-grain powder with improved stability against precipitation,

TECHNICAL FIELD The present invention relates to a cereal powder-containing beverage composition having improved stability against precipitation, and more particularly, to a cereal powder-containing beverage composition having an improved stability against precipitation, and more particularly to a cereal powder- And a cereal powder-containing beverage composition which is improved in storage stability, such as superior in solubility such as texture and necking property unlike beverage using existing grain powder, and improved stability against precipitation.

Conventionally, beverages using cereal powder (or ground powder) are traditionally used as simple meals when eating substitute meals in the home or when they come out, and they are easily ingested by mixing them with water or milk. These grain powders are produced by crushing various grains into a mixture, and various grains are applied according to customers' hobbies and manufacturing choices.

However, in the case of grain powder, it is difficult to commercialize it as a beverage. The biggest problem is that the grains of the conventional grain powder are large (average grain size is about 150 μm) And grain powder particles settling on the floor within a few minutes. Therefore, even in the case of an end-of-drink beverage product, there is a problem such as the generation of sediments, the already existing grain of the grain, and the like, which causes deterioration of quality.

In order to solve such problems, Korean Patent Publication No. 1994-0002534 discloses a method of granulating a powder obtained through a pulverization process with a binder to improve the slippery property at the time of drinking, thereby obtaining granules having a diameter of 0.2 to 2 mm and a density of 0.2 to 0.5 So as to obtain a granular grain powder. However, this technique has limitations that are difficult to apply to industrialization due to complicated and low-cost process of granulating after grinding .

Even after this, studies for improving the above problems have been made, but satisfactory results are not obtained in the improvement of the slipping performance and the improvement of the stability against sedimentation when drinking.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above problems, and it is an object of the present invention to provide a cereal powder-containing beverage composition having excellent solubility, such as texture and crossability, and having improved stability against precipitation.

Disclosure of the Invention In order to solve the above technical problems, the present invention provides a beverage composition comprising a grain powder, a sweetener, a stabilizer, an emulsifier, and a liquid medium which have been pulverized and finely ground to 1,200 mesh or more and 3,000 mesh or less.

The cereal powder-containing beverage composition according to the present invention is advantageous in that it can provide an improved texture and a rounding property which is difficult to be realized in existing commercial products or cereal powder drinks made in general households, and has an improved stability against sedimentation Therefore, it is very suitable for commercial production.

Hereinafter, the present invention will be described in detail.

In the present invention, the term " grain powder " and " ground powder " are used interchangeably. This is a powder obtained by pulverizing and pulverizing various grains, containing a large amount of minerals and vitamins, It is consumed as a substitute for meals including breakfast, and it is consumed mainly after mixed with milk, water, soy milk.

The grain powder used in the present invention is finely pulverized to 1,200 mesh or more and 3,000 mesh or less, more specifically 1,500 mesh or more to 3,000 mesh or less, more specifically 1,500 mesh or more to 2,500 mesh or less.

According to one embodiment of the present invention, the ultrafine pulverization treatment is performed using a cross beater mill, a vibration ball mill, an attrition mill, or a jet mill Followed by a pulverization step of 2 to 10 stages. The pulverized grain powder has an average particle size of preferably 8 to 22 mu m (more specifically, 10 to 17 mu m). When the average particle size of the grain powder is smaller than the above range, the over-pulverized particles may be recombined with each other, the flavor of the grain may be insufficient, and proper physical properties may not be achieved during sterilization. On the other hand, if it exceeds the above range, the texture may become coarse, the superheating of the grain may occur during sterilization, and the beverage may become difficult due to excessive viscosity.

The raw grain of the grain powder used in the present invention includes but is not limited to barley, brown rice, corn, white rice, black rice, black rice, yulmu, rice, glutinous rice, buckwheat, millet, Potatoes, sweet potatoes, zucchini, peanuts, black sesame seeds, sesame seeds and the like can be additionally used for improving the flavor.

The content of the micronized grain powder in the beverage composition of the present invention is preferably 0.5 to 7% by weight, more preferably 1 to 5% by weight, based on the total weight of the beverage composition. If the content of the micronized grain powder is less than 0.5% by weight, there may be a problem that the grain content is low and the flavor is not so fine. When the content of the micronized grain powder is more than 7% by weight, sterilization of cereals is caused by sterilization of the beverage, And there is a problem that the texture is deteriorated due to starch elution due to excessive heating of the grain.

As the sweetener in the present invention, at least one selected from the group consisting of sugar, sugar substitute sweetener, high sweetener and oligosaccharide can be used. According to one preferred embodiment of the present invention, sugars and oligosaccharides are used as sweeteners.

There is no particular limitation on the kind of sugar that can be used in the present invention. For example, white sugar, brown sugar, and yellow sugar may be used. In addition, a functional sugar composition lowering the sugar absorption rate or lowering the calorie may be used.

The sugar substitute sweetener that can be used in the present invention may be at least one selected from the group consisting of fructose, tagatose, cicose, glucose, xylose and mannose, but is not limited thereto.

The high sweetening agent which can be used in the present invention may be a natural sweetener or a synthetic sweetener, and stevioside or levadioside may be used as a natural sweetener. Examples of the synthetic sweetener include sucralose, acesulfame K, aspartame, sorbitol and the like . Depending on the degree of sweetness achieved using high sweeteners, some of the sugar usage may be replaced by dextrin.

Examples of oligosaccharides usable in the present invention include conventional oligosaccharides such as fructo-oligosaccharides, galacto-oligosaccharides, isomalto oligosaccharides and maltooligosaccharides, and preferably fructo-oligosaccharides. These may be used alone or in combination, and the form thereof may be powder or liquid.

The sweetener content in the beverage composition of the present invention is preferably 0.1 to 20% by weight, more preferably 1 to 10% by weight, based on the total weight of the beverage composition. If the content of the sweetening agent is in excess or less than the above range, problems may arise in sweetness, such as that the beverage is too sweet or too sweet.

Examples of the stabilizer in the present invention include at least one selected from the group consisting of gelatin such as gellan gum, xanthan gum, carrageenan, guar gum, arabic gum and locust bean gum, cellulose such as carboxymethyl cellulose (CMC), pectin and gelatin But is not limited thereto.

The stabilizer content in the beverage composition of the present invention is preferably 0.01 to 0.5% by weight, more preferably 0.05 to 0.25% by weight, based on the total weight of the beverage composition. If the content of the stabilizer is less than 0.01% by weight, it may be difficult to obtain the effect of preventing precipitation, and there may be a problem in the stability of the beverage, and if it exceeds 0.5% by weight, the beverage may be killed and the texture may deteriorate and the preference may be lowered.

Examples of the emulsifier in the present invention include those generally used for foods, such as sugar esters, sucrose fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters and derivatives thereof, organic acid monoglycerides, Polyoxyethylene fatty acid esters, and propylene glycol fatty acid esters. However, the present invention is not limited thereto. Sugar esters are preferably used. Further, the hydrophilic-lipophilic balance (HLB) value of the emulsifier is preferably 3 to 20.

More preferably, two or more emulsifiers having different HLB values may be used as the emulsifier in order to maximize the dispersibility and emulsification stability. For example, two emulsifiers having HLB values of 5 and 16 may be mixed. At this time, the ratio of the HLB 5: HLB 16 emulsifier can be used in various ratios within the range of 1: 1 to 1: 5, and it is preferable to use the ratio of 1: 1 to 1: 2 for effective emulsification stability and sensory properties Do. In the case of some emulsifiers, the effect of inhibiting spore formation by microorganisms can be expected.

The emulsifier content in the beverage composition of the present invention is preferably 0.01 to 0.5 wt%, more preferably 0.1 to 0.3 wt% of the total weight of the beverage composition. If the content of the emulsifier is less than 0.01% by weight, an oil layer may be formed on the beverage, and even after the homogenization, emulsification may not be sufficient and the beverage stability may be affected. If the content is more than 0.5% by weight, there is a problem.

In the present invention, water, milk or soy milk may be used as the liquid medium. The content of the liquid medium may be, for example, 72 to 95% by weight of the total weight of the composition, but is not limited thereto. The total content of the liquid medium constitutes 100% by weight of the beverage composition.

The beverage composition of the present invention may further comprise an alkali metal salt compound for improving the beverage stability. Examples of the alkali metal salt compound which can be used include sodium citrate, sodium tin citrate, sodium succinate, sodium hydrogen carbonate, potassium diphosphate, casein sodium and the like. These may be used alone or in combination of two or more. When the beverage composition of the present invention contains an alkali metal salt compound, its content is preferably 0.1 to 0.5% by weight, more preferably 0.11 to 0.3% by weight, based on the total weight of the beverage composition. If the amount of the alkali metal salt compound is too small, the effect of improving the stability is insignificant. If the amount is too much, the beverage may be alkalized or may already be formed.

The beverage composition of the present invention may further comprise milk powder to balance flavor and to retain flavor. Mixed skim milk powder, skim milk powder, whole milk powder and the like may be used as the powdered milk, and mixed skim milk powder is preferably used. Mixed skim milk powder may be a form in which a certain proportion of components such as lactose and whole milk powder are mixed with skim milk powder. When the beverage composition of the present invention contains powdered milk, the content thereof is preferably 0.1 to 10% by weight, more preferably 0.11 to 7% by weight, based on the total weight of the beverage composition. If the amount of powdered milk is too small, the addition effect is insignificant;

The beverage composition of the present invention may further include a vegetable cream to reduce softness and provide a soft and sweet taste. Vegetable cream refers to a product made by adding food or food additives such as saccharides to vegetable oil as a main ingredient and is used for filling or decorating cake or bread or for improving the taste of coffee or food Meaning). Vegetable creams are typically known coffee creamers and include sugars such as starch syrup, light oil or palm kernel oil, casein sodium, lecithin, colorants, emulsifiers (glycerin fatty acid esters) and the like. Vegetable cream can be used as a cream after curing each raw material such as palm oil, coconut oil, sunflower oil and soybean oil. In addition, the vegetable cream can be used in place of milk, low-fat milk or the like. When the beverage composition of the present invention contains vegetable cream, its content is preferably 0.1 to 10% by weight, more preferably 0.11 to 7% by weight, based on the total weight of the beverage composition. If too little vegetable cream is included, it will not play a role in catching offspring. If too much is included, the problematic flavor of grains may be weakened.

The beverage composition of the present invention may further comprise a nut paste to increase the flavor of the beverage. The nuts paste is made by roasting the nuts and then grinding or squeezing them into a soft state, such as peanut paste, almond paste, hazelnut paste, almond bark, pistachio paste, walnut paste, chestnut paste, Fried pastry paste, and the like. When the beverage composition of the present invention contains a nut paste, the content thereof is preferably 0.1 to 5% by weight, more preferably 0.11 to 3% by weight, based on the total weight of the beverage composition. If too little nuts paste is included, the synergy of flavor is insignificant, and if it is too much, there may be a problem that the grain fragrance of the product may be reduced due to strong imitation.

The beverage composition of the present invention may further comprise a flavoring. The flavor is not particularly limited as long as it is an edible flavor, and examples thereof include strawberry flavor, vanilla flavor, chocolate flavor, green tea flavor, apple flavor, grape flavor, blueberry flavor, raspberry flavor, cranberry flavor, watermelon flavor, orange flavor, , Caramel, pistachio, milk, yogurt, lemon, chestnut, peanut, coffee, tea, melon, grain, sweet potato, oriental, Roasted incense, sesame incense, roasted bean curd, cereal incense, milk incense, corn incense, and the like. When the beverage composition of the present invention contains a flavor, the content thereof is preferably 0.001 to 3% by weight, more preferably 0.01 to 1% by weight, based on the total weight of the beverage composition. If too little perfume is included, the degree of perfection of the desired perfume may be insufficient, and if too much perfume is contained, the perfume may become strong and the taste preference may deteriorate.

According to one preferred embodiment of the present invention, the beverage composition of the present invention comprises 0.5 to 7% by weight of grain powder, 1.2 to 30% by weight of sweetener, 0.01 to 0.5% by weight of stabilizer, 0.1 to 5% by weight of a nuts paste, 0.001 to 3% by weight of a flavor, and 0.01 to 3% by weight of a liquid medium 72 To 95% by weight.

According to a more preferred embodiment of the present invention, the beverage composition of the present invention comprises 0.5 to 7% by weight of cereal powder pulverized by 1,500 to 3,000 mesh, 0.1 to 10% by weight of sugar, 0.01 to 8% by weight of fructooligosaccharide, 0.001 to 0.1 wt.% Of gellan gum, 0.001 to 0.1 wt.% Of xanthan gum, 0.01 to 0.5 wt.% Of sugar ester, 0.1 to 0.5 wt.% Of sodium citrate, 0.1 to 10 wt.% Of mixed skim milk, 0.1 to 10 wt. 0.1 to 10% by weight of peanut paste, 0.001 to 1% by weight of fragrance and 72 to 95% by weight of water.

Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples. However, the scope of the present invention is not limited by these examples.

[ Example ]

The beverage compositions of Examples and Comparative Examples were prepared by the ingredients and contents shown in Tables 1 to 4, respectively.

The peanut pastes on each of the ingredients except the incense were weighed and mixed with water at 70 ° C and homogenized with Homomixer (Homomixer Mark III, Model 2.5, Tokushu Kika) at 600 rpm for 20 minutes and homogenized at 150 Bar , Niro Soavi). After the homogenization, the flavor was added, the water content was corrected, and sterilized at 95 DEG C for 40 minutes to prepare a beverage composition.

The following products were used as the ultrafine powder: 10 Kg of cereal grain for barley, brown rice, and corn, which is the main raw material, was purchased, and then the cereals were cleaned using an ozone air shower device, (1 minute), and the granulated powder having a particle size of 140 to 150 탆 was transferred from a sterilizer of an ultraviolet ray conveyer in a clean room to a conveyor and sterilized by ultraviolet rays for 1 minute. To 20 mu m of fine grain grains and then transferred to an ultrafine grinding apparatus to prepare ultrafine powder powders having a particle size of 1500 to 3000 mesh. Then, the powders were sterilized by ultraviolet rays (for 15 seconds) in an ultraviolet ray conveyor sterilizer to prepare ultrafine powder .

Stability evaluation and viscosity measurement for precipitation of beverages

With respect to some beverage compositions of the prepared examples and comparative examples, it was confirmed whether precipitation occurred for 60 days under the temperature conditions shown in Tables 5 and 6 below. The numerical values in Table 5 and Table 6 show the elapsed days from the start of the experiment to the occurrence of precipitation, and the higher the value, the better the stability.

On the other hand, viscosity was measured for some beverage compositions of the prepared examples and comparative examples in order to evaluate the texture and physical properties felt by consumers at the time of ingestion. The viscosity was measured using a Brookfield Model DV-III Rheometer under conditions of RPM 60, Spindle # 63, and a temperature of 20 ° C. The measurement results are shown in Table 7.

Sensory evaluation

Sensory evaluation was performed on some beverage compositions of the prepared examples and comparative examples. The sensory evaluation was performed by evaluating the average score of 50 points for each item. The evaluation results are shown in Tables 8 and 9, and the higher the score, the better the evaluation result. Each evaluation item is as follows.

Overall likelihood: overall evaluation including taste, tipping, and texture

Taste Preference: Evaluation of Preference for flavor and taste

Tumbling: Evaluation of roughness of particles

Evaluation of texture degree: degree of degree of thinness of viscosity

As can be seen from the above-mentioned experiment and sensory evaluation results, the beverage composition containing grain powder according to the present invention was superior to the conventional beverage powder, including taste, hopping ability, and texture, The stability was also remarkably excellent.

Claims (14)

A stabilizer, 0.01 to 0.5% by weight, an emulsifier of 0.01 to 0.5% by weight, an alkali metal salt compound of 0.1 to 0.5% by weight, 0.1 to 10% by weight of milk powder, 0.1 to 10% by weight of vegetable cream, 0.1 to 5% by weight of a nuts paste, 0.001 to 3% by weight of a flavor and 72 to 95% by weight of a liquid medium. The present invention relates to a method for producing a fermented beverage, which comprises 0.5 to 7% by weight of grain powder pulverized with 1,500 to 3,000 mesh, 0.1 to 10% by weight of sugar, 0.01 to 8% by weight of fructooligosaccharide, 0.001 to 0.1% Wherein the flavoring composition comprises 0.01 to 0.5 wt% of sugar ester, 0.1 to 0.5 wt% of sodium citrate, 0.1 to 10 wt% of mixed skim milk, 0.1 to 10 wt% of vegetable cream, 0.1 to 10 wt% of peanut paste, 0.001 to 1 wt% To 95% by weight of the beverage composition. The method according to any one of claims 1 to 3, wherein the grain powder is selected from the group consisting of a cross beater mill, a vibration ball mill, an attrition mill or a jet mill To < RTI ID = 0.0 > 10 < / RTI > steps. 3. The beverage composition according to claim 1 or 2, wherein the grain powder subjected to the micronization pulverization treatment has an average particle size of 10 to 17 mu m. The beverage composition according to claim 1, wherein the sweetener is at least one selected from the group consisting of sugar, sugar substitute sweetener, high sweetener and oligosaccharide. The beverage composition according to claim 1, wherein the stabilizer is at least one selected from the group consisting of gellan gum, xanthan gum, carrageenan, guar gum, gum arabic, locust bean gum, carboxymethyl cellulose, pectin and gelatin. The composition of claim 1 wherein the emulsifier is selected from the group consisting of sucrose esters, sucrose fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters and derivatives thereof, organic acid monoglycerides, heavy chain fatty acid triglycerides, polyoxyethylene fatty acid esters and propylene glycol Fatty acid esters, and fatty acid esters. The beverage composition of claim 1, wherein the liquid medium is water, milk or soy milk. delete delete delete delete delete delete