KR101561261B1 - Coffee flavor-enhanced Creamer and Method for preparing the same - Google Patents

Abstract

The present invention relates to a coffee creamer comprising a vegetable oil, wherein the coffee creamer comprises 10 to 30% by weight of a coffee oil based on the total weight of the coffee creamer.
The coffee creamer according to the present invention can provide an instant coffee having a luxurious flavor with high consumer's preference in preserving the original flavor of the coffee and further enhancing the coffee flavor due to the addition of the coffee oil.

Description

[0001] The present invention relates to a coffee creamer having improved coffee flavor and a method for preparing the coffee creamer.

The present invention relates to a coffee creamer with enhanced coffee flavor and a process for producing the same, and is a coffee flavor enhancing coffee creamer characterized by containing coffee oil derived from coffee bean coffee creamer containing vegetable oil.

The coffee mix currently accounts for more than 55% of the Korean coffee market. These coffee mixes contain instant coffee, coffee creamer and sugar, and it is common to use vegetable cream to soften coffee flavor and enhance whitening effect. Vegetable cream is a powdery form processed with a composition of fat, carbohydrate, protein, emulsifier and buffer, and usually contains 30 to 45% by weight of vegetable oil, 30 to 70% by weight of carbohydrate, 2 to 10% by weight of protein, 2 to 10% by weight of emulsifier And 2 to 10% by weight of a buffer.

Particularly, vegetable oils generally used in coffee creamers include palm oil and palm oil. In order to prevent the oxidation of oil and to give stability of the product, hydrogenated solidified oil is used through hydrogenation. It also has the effect of reducing the bitter taste of coffee with the savory flavor of the preserves, and gives a whitening effect of the coffee mix to soften the color. However, commercial coffee creamers have similar taste and shape, so there is no characteristic of taste when used in coffee, and there is a limit that coffee flavor is determined according to instant coffee.

Korean Patent No. 10-1208996 relates to a process for producing a coffee creamer in which milk flavor is enhanced. The process comprises sterilizing crude oil or skim milk, concentrating it in a vacuum, and using concentrated milk from which odorous components have been removed, But the coffee flavor can be reduced.

In addition, as the consumer's coffee consumption increases, the level of coffee selection is increased, so it is necessary to have a creamer that can soften the coffee that can satisfy the consumers while enhancing the coffee flavor.

1: Korea Patent No. 10-1208996

Accordingly, the present inventor has been studying a creamer which can be differentiated from a commercial creamer sold in the market and enhances the coffee flavor while utilizing the original taste of coffee. In the case of a creamer containing coffee oil, The present invention has been completed.

 Accordingly, an object of the present invention is to provide a coffee creamer capable of further enhancing the flavor of tooth coffee.

Another object of the present invention is to provide a process for producing a creamer containing the coffee oil.

In order to solve the above problems, the present invention provides a coffee creamer comprising a vegetable oil, wherein the coffee creamer comprises 10 to 30% by weight of a coffee oil based on the total weight of the coffee creamer, and And a method for producing the same.

The coffee creamer according to the present invention can provide an instant coffee having a luxurious flavor with high consumer's preference in preserving the original flavor of the coffee and further enhancing the coffee flavor.

Hereinafter, the present invention will be described in more detail as an embodiment.

The present invention provides a coffee creamer comprising a vegetable oil, wherein the coffee creamer comprises 10 to 30% by weight of a coffee oil based on the total weight of the coffee creamer.

In a preferred embodiment of the present invention, the present invention provides a process for the production of a composition comprising 10 to 30% by weight of a vegetable oil, 10 to 30% by weight of a coffee oil, 50 to 60% by weight of a reduced sugar, 2 to 10% To 3% by weight of a stabilizer and 1 to 3% by weight of a stabilizer.

As the vegetable oil, palm kernel oil or palm kernel oil can be used. It is preferable to use it as a hardened oil solidified through hydrogenation reaction to prevent oxidation of the oil and to give stability of the product. The vegetable oil is preferably used in an amount of 10 to 30% by weight. When the vegetable oil content is less than 10% by weight, the bitter taste of the coffee is strongly expressed and the soft taste of the coffee mix is insufficient. When the vegetable oil content is more than 30% by weight, .

The coffee oil, which is one of the main components of the coffee creamer of the present invention, is separated from the beans. The beans are roasted with a good body sensation and strong flavor, and have a sour taste and bitter taste harmonious. . In this case, the coffee oil is roasted coffee bean paste and filtered, and the original flavor and color of coffee bean remain, and it is possible to prevent the oxidation of fat due to the original antioxidant material without chemical treatment, Is possible. Also, according to the degree of roasting, it can be divided into strong distribution, middle distribution, and weak distribution, and can be selected according to consumer's preference.

In addition, the coffee oil is preferably contained in an amount of 10 to 30% by weight based on the total weight of the coffee creamer. If the coffee oil is less than 10% by weight, the coffee flavor is weakly expressed. If the coffee oil is more than 30% by weight, the bitter taste of the coffee is strong and the coffee creamer is not so high in taste, .

Generally, the coffee creamer used in the coffee mix has a limited range of vegetable oils, such as palm kernel oil, palm kernel oil, and the like, and exhibits a similar sensory effect, thus failing to provide differentiated flavors in the coffee mix.

However, in the case of the present invention, by using coffee oil, it is possible to provide various and differentiated sensibilities according to the species, the mountain area, the degree of roasting, and the like of coffee.

The reduced sweet potato imparts stability and body feel of a coffee creamer, and is preferably used in an amount of 50 to 60% by weight. When the reduced sugar content is less than 50% by weight or more than 60% by weight, the viscosity of the compounded liquid is low or high, so that the particles can not be smoothly formed during spray drying.

In addition, the coffee creamer according to the present invention may contain a milk protein, and the milk protein may be a non-fat milk, a concentrated milk protein, or a mixture thereof. Preferably, the milk protein comprises 2 to 10% by weight. When the milk protein is less than 2% by weight, the milk flavor and emulsion stability are weak. When the milk protein content is more than 10% by weight, the milk may be strong.

Further, the coffee creamer according to the present invention may contain an emulsifier, a pH adjuster, a stabilizer, and other additives.

The emulsifier is preferably used in an amount of 1 to 2% by weight. When the emulsifier is less than or equal to 1 to 2% by weight, the stability of emulsification in the mixed liquid and the coffee mix may be broken.

The pH adjuster and the stabilizer are preferably used in an amount of 1 to 3% by weight. When the pH adjuster and the stabilizer are less than 1% by weight, the stability of the coffee can be broken by the acid of the coffee, and when it is more than 3% by weight, the modification of the milk protein of the compound can be caused.

Also, a method for producing a coffee creamer according to the present invention comprises the steps of (i) mixing a vegetable oil, a coffee oil and a first emulsifier to prepare a primary mixed solution; (Ii) preparing a second mixed solution by mixing a second emulsifier and a low-sensitivity sweetener at 60 to 65 ° C in the first mixed solution; (Iii) mixing a milk protein, a pH adjuster and a stabilizer in the secondary mixed solution to prepare a tertiary mixed solution; And (iv) homogenizing and spray drying the tertiary mixture to produce a coffee creamer.

The step (i) is a step of mixing a vegetable oil, a coffee oil and an emulsifier to prepare a primary mixed solution. At this time, the vegetable oil has a melting point of about 30 ° C and exists in a solid state at room temperature. The cured oil is stored in a tank which is maintained at a temperature of 70 ° C or higher, and the first emulsifier is added and mixed. While stirring the mixed solution, the coffee oil is slowly added and mixed. The milk protein may be non-fat milk or concentrated milk protein or a mixture thereof.

In the step (ii), the second emulsifier is added to the first mixed solution and the second mixed solution is prepared by adding low-valency sugar at 60 to 65 ° C. The first emulsifier is for emulsifying a liposoluble component and the second emulsifier is for emulsifying a water-soluble component. In addition, if the temperature of the hypochlorite exceeds 65 ° C, the flavor of the coffee oil may be lost.

The step (iii) is a step of preparing a tertiary mixed solution by mixing a milk protein, a pH adjuster and a stabilizer in a secondary mixed solution. At this time, the mixture is mixed for 20 to 30 minutes so that the raw materials can be mixed sufficiently. If the mixing time exceeds 30 minutes, the stability of the milk component may be weakened, so that the mixing ratio is within the above range.

The step (iv) is a step of homogenizing and spray-drying the tertiary mixed solution to prepare a coffee creamer. At this time, it is preferable that the blowing temperature is 170 to 190 ° C and the blowing temperature is 75 to 95 ° C. If the blowing temperature is lower than 170 캜, drying for forming particles is not sufficiently performed. If the temperature is higher than 190 캜, a change in the coffee flavor occurs. If the blowing temperature does not exceed 95 캜 do.

Generally, in the spray-drying process for producing coffee creamer, the blowing temperature is about 200 캜 and the blowing temperature is about 95 캜. However, in the present invention, by limiting the wind blowing temperature and the blowing temperature, Minimizing the problem of loss of flavor.

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

Example  One

A coffee creamer was prepared according to the ingredients and composition ratios shown in Table 1 below. Concretely, 2% by weight of the first emulsifier and 10% by weight of the coffee oil were added to 25% by weight of vegetable hardening oil at 70 캜, and the mixture was primary mixed for 10 minutes. 1% by weight of the second emulsifier and 50% by weight of reduced sugar (starch syrup) at 60 DEG C were added to the primary mixed solution, followed by secondary mixing for 25 minutes. Next, 9% by weight of concentrated milk protein powder, 2% by weight of pH adjusting agent and 1% by weight of stabilizer were added to the secondary mixed solution, and the mixture was preheated and homogenized at 65 캜 for tertiary mixing for 25 minutes. In order to spray-dry the thus obtained tertiary mixed solution, a coffee creamer was prepared by pulverizing using a spray drier adjusted to a blowing temperature of 175 ° C and an air temperature of 80 ° C.

Example  2 to 3

A coffee creamer was prepared in the same manner as in Example 1, based on the ingredients and composition ratios shown in Table 1 below.

Comparative Example  1-2

A coffee creamer was prepared in the same manner as in Example 1 except that the ingredients and the composition ratios shown in Table 1 below were used.

Comparative Example  3

A coffee creamer was prepared in the same manner as in Example 1, except that the powder was dried at a blowing temperature of 210 ° C and an air temperature of 100 ° C during spray drying, according to the ingredients and composition ratios shown in Table 1 below.

The content (unit: wt%) of the coffee creamer composition and the spraying condition (占 폚) Configuration Requirements Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Composition Palm oil 25 15 10 25 5 25 Coffee oil 10 20 30 - 35 10 Abstinence 50 50 50 60 50 50 Concentrated milk
Protein powder 9 9 4 9 4 9 Emulsifier 3 3 3 3 3 3 pH adjuster 2 2 2 2 2 2 stabilizator One One One One One One Total content (% by weight) 100 100 100 100 100 100 Spray temperature
(° C) Wind 175 175 175 175 175 210 Spawning 80 80 80 80 80 100

Experimental Example  1: coffee Creamer's  characteristic

It was confirmed whether or not the coffee flavor of the coffee creamer was enhanced by the properties and the sensory properties of the coffee creamer prepared in Examples 1 to 3 and Comparative Examples 1 to 3.

Characteristics and Sensibility of Coffee Creamer division Appearance Sensuality After manufacturing After dissolving in water Example 1 Yellowish blast Pale yellow solution Light coffee flavor Example 2 Light yellow powder Pale yellow solution Mild coffee flavor Example 3 Yellow powder Yellow solution Dark coffee flavor Comparative Example 1 Light-white powder Light white solution Weak coffee flavor Comparative Example 2 Yellow powder Dark yellow solution Bitter strong Comparative Example 3 Brownish brown powder Brownish brown powder Weak tenderness Existing product ^* Light-white powder Light white solution Flavored milk flavor * Existing product: Coffee creamer powder using vegetable oil (coconut oil)

According to the above Table 2, it was confirmed that Examples 1 to 3 according to the present invention had no difference in properties compared with the coffee creamer using the conventional vegetable oil by using coffee oil and that the coffee flavor was improved in sensory performance . In addition, the flavor of the coffee of Comparative Example 1 was weak and the flavor of the coffee of Comparative Examples 2 and 3 was poor. Thus, it is preferable to use coffee oil within the scope of the present invention.

Experimental Example  2: Sensory evaluation

1) Experimental material

5 g of each of the coffee creamers prepared in Examples 1 to 3 and Comparative Examples 1 to 3, 1 g of instant coffee, and 5.5 g of white sugar were mixed and dissolved in 100 g of hot water at 95 ° C to prepare a mixed coffee.

2) Experimental method

Forty people aged between 35 and 45 who drink coffee in Seoul usually drink for 40 people. Taste, aroma, and overall preference. The results are shown in Table 3 below.

Consumer preference test result division flavor incense Comprehensive symbol Example 1 9 8 9 Example 2 17 19 20 Example 3 13 11 10 Comparative Example 1 One One One Comparative Example 2 0 One 0 Comparative Example 3 0 0 0

As shown in Table 3, the sensory test of Examples 2 and 3 according to the present invention showed high consumer preference. On the contrary, Comparative Examples 1 to 3 were not preferred to consumers because coffee had a weak flavor or bitter taste or bittern taste.

In other words, as shown in the above Tables 2 and 3, the coffee creamer of Examples 1 to 3 according to the present invention is superior to Comparative Examples 1 to 3, which are outside the scope of the present invention, It is possible to obtain a coffee creamer in which the flavor of the coffee is enhanced and ultimately to provide a coffee mix which can further satisfy consumers.

Claims (6)

delete delete (I) 10 to 30% by weight of vegetable oil, 10 to 30% by weight of coffee oil, and a first emulsifier to prepare a first mixed solution;
(Ii) preparing a second mixed solution by mixing the second emulsifier with the first emulsifier in an amount of 50 to 60% by weight based on the weight of the emulsion at a temperature of 60 to 65 ° C;
(Iii) mixing a milk protein, a pH adjuster and a stabilizer in the secondary mixed solution to prepare a tertiary mixed solution; And
(Iv) homogenizing the tertiary mixture, spray-drying at a blowing temperature of 170 to 190 ° C and an air temperature of 75 to 95 ° C to produce a coffee creamer;
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