KR102167015B1 - A cocoa premix comprising allulose and thereof preparation method - Google Patents

Abstract

The present application is to improve the solubility of the premix for cocoa beverages including cocoa powder, skim milk powder, vegetable creamer and allulose, a premix for cocoa beverages; A method of preparing a premix for a cocoa beverage, which improves the solubility of a premix for a cocoa beverage comprising the step of mixing cocoa powder, skim milk powder, vegetable creamer and allulose; And it relates to a method for improving the solubility of a premix for a cocoa beverage comprising the step of preparing a premix for a cocoa beverage by mixing cocoa powder, skim milk powder, vegetable creamer and allulose.

Description

A cocoa premix comprising allulose and its preparation method {A cocoa premix comprising allulose and thereof preparation method}

The present application is to improve the solubility of the premix for cocoa beverages including cocoa powder, skim milk powder, vegetable creamer and allulose, a premix for cocoa beverages; A method of preparing a premix for a cocoa beverage, which improves the solubility of a premix for a cocoa beverage comprising the step of mixing cocoa powder, skim milk powder, vegetable creamer and allulose; And it relates to a method for improving the solubility of a premix for a cocoa beverage comprising the step of preparing a premix for a cocoa beverage by mixing cocoa powder, skim milk powder, vegetable creamer and allulose.

Cocoa powder is a natural 100% cocoa powder obtained by pulverizing roasted cacao to make a paste, then separating the cacao by pressing and drying and pulverizing the rest. Cocoa powder usually contains about 12 to 24% by weight of oil and about 4% by weight of fiber. It is insoluble reddish brown powder, bitter and bitter, with strong acidity. It has a strong odor and is characterized by a low fat content. Insoluble cocoa powder is widely used in bakery and confectionery.

In general, cocoa beverages are for enjoying the taste and aroma of chocolate derived from cacao in the form of beverages, and are prepared by mixing dairy products such as sugar, vegetable creamer, and powdered milk with the cocoa powder, and dissolving them in hot water or milk. However, cocoa powder itself is an insoluble component and has a low solubility during beverage production, so that the powder remains in the beverage, which not only impairs taste and aroma, but also has a problem of generating a thick and unpleasant mouthfeel due to powder particles that are not evenly dispersed.

As a method to improve this, when cocoa powder is used for beverages, alkali-treated cocoa powder can be used, which has a darker color than general cocoa powder and mixes well with water, making it suitable for making cocoa beverages. However, chemical off-flavors and unpleasant tastes of the tails generated in the process of alkali treatment are remarkable, and the chemical treatment negatively affects consumer preference. In order to improve the negative taste that appears in ordinary cocoa beverages, a method of adding sweeteners such as sugar, additives or flavorings is also widely used (Korean Patent Laid-Open Patent No. 10-2017-0027195), but sugars in the beverage are There still remains a problem in that the content is high, and the flavor of cocoa is impaired by the use of excess additives and consumer preference is deteriorated.

Under this background, the inventors of the present invention have improved solubility and dispersibility compared to the conventional premix for cocoa beverages by replacing sugar, which is the main raw material of the premix for cocoa beverages, with allulose, in order to solve the above problems. The present application was completed by confirming that a premix for cocoa beverages with reduced negative bitterness and rough mouthfeel can be provided.

One object of the present application is to provide a premix for a cocoa beverage that improves the solubility of a premix for a cocoa beverage including cocoa powder, skim milk powder, vegetable creamer and allulose.

Another object of the present application is to provide a method for preparing a premix for cocoa beverages, which improves the solubility of a premix for cocoa beverages comprising the step of mixing cocoa powder, skim milk powder, vegetable creamer and allulose.

Another object of the present application is to provide a method for improving the solubility of a premix for a cocoa beverage, comprising the step of preparing a premix for a cocoa beverage by mixing cocoa powder, skim milk powder, vegetable creamer and allulose.

This will be described in detail as follows. Meanwhile, each description and embodiment disclosed in the present application may be applied to each other description and embodiment. That is, all combinations of various elements disclosed in the present application belong to the scope of the present application. In addition, it cannot be considered that the scope of the present application is limited by the specific description described below.

One aspect of the present application for achieving the above object is to provide a premix for cocoa beverages that improves the solubility of the premix for cocoa beverages including cocoa powder, skim milk powder, vegetable creamer and allulose.

Specifically, as a premix for cocoa beverages containing cocoa powder, skim milk powder, vegetable creamer and allulose, it provides a premix for cocoa beverages that improves the solubility of the premix for cocoa beverages than a premix for cocoa beverages containing only sugar as a sugar. Is to do.

In the present application, "premix for cocoa beverages" means including all raw materials for making the cocoa beverage. A premix for a cocoa beverage may be prepared by subjecting the premix for a cocoa beverage to physical or chemical treatment such as heating, mixing, and cooling.

In the present application, the cocoa powder means that the roasted cacao is pulverized to form a paste, and then the cacao is separated by pressing and the rest is dried and pulverized.

In the present application, the cocoa powder may be included in 15 to 40 parts by weight, 20 to 35 parts by weight, 22 to 30 parts by weight, 24 to 28 parts by weight, or 25 parts by weight based on the total 100 parts by weight of the premix for cocoa beverages. , But is not limited thereto.

In the present application, the premix may further include maltodextrin.

The maltodextrin is one of the main ingredients of the premix for cocoa beverages, and the maltodextrin is 1 to 20 parts by weight, 2 to 15 parts by weight, 3 to 12 parts by weight, 4 to 11 parts by weight based on 100 parts by weight of the total premix for cocoa beverages. , Or may be included in 5 to 10 parts by weight, but is not limited thereto.

In the present application, milk powder mainly refers to skim milk powder, but is not limited thereto, and may be used as whole milk powder or/and mixed milk powder. The skim milk powder is one of the dairy products included in the premix for cocoa beverages, meaning that it is in a powder form, and the skim milk powder is 1 to 10 parts by weight, 2 to 8 parts by weight, 3 to 10 parts by weight based on the total 100 parts by weight of the premix for cocoa beverages. It may be included in 7 parts by weight or 5 parts by weight, but is not limited thereto.

In the present application, the vegetable creamer is 10 to 30 parts by weight, 12 to 28 parts by weight, 14 to 26 parts by weight, 16 to 24 parts by weight, 17 to 20 parts by weight, or 18 parts by weight based on the total 100 parts by weight of the premix for cocoa beverages. It may be included as a part, but is not limited thereto.

In the present application, allulose is a type of sugar having the formula C ₆ H ₁₂ O ₆ and a molecular weight of 180.16, and is known to exist in small amounts in figs and grapes, and is also called psicose. The allulose is a concept including both D-allulose and L-allulose, and can be used by purchasing commercially available allulose or prepared by chemical or microbiological methods. In addition, since allulose is hardly metabolized in the body, it is known that the calorie content is 0 to 0.2 kcal/g, which is very low at a level of 0 to 5% compared to the same amount of general sugars (fructose, glucose, sugar, etc.).

The allulose may be included in an appropriate amount in the premix for cocoa beverages, and specifically, 5 to 50 parts by weight, 5 to 40 parts by weight, 5 to 30 parts by weight, 10 to 45 parts by weight based on the total 100 parts by weight of the cocoa beverage premix , 15 to 40 parts by weight, 15 to 35 parts by weight, 18 to 35 parts by weight, or 20 to 30 parts by weight may be included, but is not limited thereto. The allulose may be used in a solid form such as a solid, powder, or crystal, and specifically, the allulose may be crystalline allulose. The allulose may be allulose having a purity of 90% or more (containing 90% by weight or more of allulose on a dry solid basis), a purity of 95% or more, a purity of 98% or more, or a purity of 98% to 99.5%.

For the purposes of the present application, the allulose serves to reduce calories and increase the solubility and dispersibility of cocoa beverages as compared to the existing premix for cocoa beverages in which only sugar is added as a sugar, and the bitter taste and thickness of cocoa beverages It was found that it plays a role in reducing

In the present application, "improving solubility" or "improving solubility" means including an increase in dissolution amount, decrease in dissolution time, increase in dissolution rate, and the like. Specifically, it can be determined by measuring the dissolution amount or dissolution time for a given solvent at a specific temperature, and more specifically, it may be determined by measuring the dissolution amount or dissolution time in water at 5°C to 60°C, but limited thereto. It does not become.

The premix for a cocoa beverage of the present application may have improved solubility and dispersibility. Specifically, it was confirmed that the solubility and dispersibility of the cocoa beverage premix was superior to that of the conventional cocoa beverage premix containing only sugar as a sugar. This is advantageous in that the time can be shortened during the production of actual cocoa beverages.

In an embodiment of the present application, when 10 g of a cocoa beverage premix is added to 100 g of water and stirred at 200 RPM at 5°C, the dissolution amount is 5% to 100% compared to the premix for cocoa beverages containing only sugar as sugar. , 15% to 90%, 20% to 85% or 45% to 80% may increase, but is not limited thereto.

In an embodiment of the present application, when 10 g of a cocoa beverage premix is added to 100 g of water and stirred at 200 RPM at 25°C, the dissolution amount is 5% to 100% compared to the premix for cocoa beverages containing only sugar as sugar. , 15% to 90%, 30% to 80%, or 40% to 75% may increase, but is not limited thereto.

In an embodiment of the present application, when 10 g of a cocoa beverage premix is added to 100 g of water and stirred at 200 RPM at 60° C., the dissolution time is 1% to 50% compared to the premix for cocoa beverages containing only sugar as sugar. , 10% to 40%, 15% to 35%, or may be reduced by 20% to 30%, but is not limited thereto.

In an embodiment of the present application, when 10 g of a cocoa beverage premix is added to 100 g of water and stirred at 300 RPM at 60° C., the dissolution time is 1% to 60% compared to the premix for cocoa beverages containing only sugar as sugar. , 10% to 55%, 10% to 50%, or may be reduced by 20% to 45%, but is not limited thereto.

The premix for a cocoa beverage of the present application may additionally include sugar. When the cocoa beverage premix additionally contains sugar, the sugar is 0.001 to 50 parts by weight, 5 to 45 parts by weight, 10 to 40 parts by weight, 15 to 35 parts by weight, based on the total 100 parts by weight of the cocoa beverage premix, or It may be included in 15 to 20 parts by weight, but is not limited thereto.

In addition, when the cocoa premix additionally contains sugar, sugar and allulose are 5 to 60 parts by weight, 10 to 55 parts by weight, 15 to 50 parts by weight, 20 to 50 parts by weight based on the total 100 parts by weight of the cocoa beverage premix. It may be included in parts, 30 to 50 parts by weight, 40 to 50 parts by weight, or 40 to 45 parts by weight, but is not limited thereto.

When the premix for a cocoa beverage of the present application additionally contains sugar, the sugar and allulose are in a mixing ratio of 30:1 to 0.05:1, a mixing ratio of 10:1 to 0.5:1, and a mixing ratio of 7:1 to 0.1:1 , 5: 1 to 0.5: 1 mixing ratio, 3: 1 to 0.5: 1 mixing ratio, 2: 1 to 0.5: 1 mixing ratio, more specifically 1: 1 to 0.5: 1 mixing ratio, It is not limited thereto.

The premix for a cocoa beverage of the present application may additionally include a high sweetener. The high sweetener may be a steviol glycoside, and more specifically, rebaudioside A (Reb.A), or enzyme-treated stevia, but is not limited thereto. The high sweetener plays a role of supplementing the reduced sweetness while replacing sugar with allulose, while also reducing the bitter and thick taste of cocoa. In addition, the high sweetener is 0.001 to 3 parts by weight, 0.001 to 1 parts by weight, 0.005 to 0.8 parts by weight, 0.01 to 0.5 parts by weight, 0.03 to 0.3 parts by weight, 0.05 to 0.1 parts by weight based on the total 100 parts by weight of the cocoa beverage premix. It may be included in parts or 0.07 parts by weight, but is not limited thereto.

The premix for cocoa production of the present application may additionally include one or more high sweeteners in addition to the steviol glycosides, protein-based sweeteners such as taumatin and philodulcin, synthetic sweeteners such as saccharin and aspartame, and nahan fruit extract , An extract obtained by extracting and purifying a sweetness component from the raw material, such as citrus extract, may be used, but is not limited thereto. The high sweetener may be added by selecting an appropriate amount by a person skilled in the art in order to impart an appropriate sweet taste to the premix for cocoa production in consideration of the content of sugars including allulose.

In addition to the cocoa powder, skim milk powder, vegetable creamer and allulose, the premix for a cocoa beverage of the present application may further include one or more selected from the group consisting of flavoring agents, gums, refined salts, and silicon dioxide. The gums may be specifically gum arabic, gum tragacanth, gum karaya, locust bean gum, xanthan gum, guar gum, agar, alginic acid, carrageenan, or dextran, and more specifically guar gum, but limited thereto. It doesn't work.

In addition, the premix for a cocoa beverage of the present application may further include a known material generally used to manufacture cocoa in addition to that.

The premix for cocoa beverages of the present application may contain a flavoring agent, vegetable creamer, guar gum, refined salt and/or silicon dioxide in an appropriate amount, and specifically 0.01 to 5 parts by weight, 0.05 parts by weight based on the total 100 parts by weight of the premix for cocoa beverages. It may be included in to 4 parts by weight, 0.1 to 3 parts by weight, 0.3 to 2 parts by weight, or 0.5 to 1 parts by weight, but is not limited thereto.

In the premix for cocoa beverages, the weight ratio of each raw material means a value expressed as 100 parts by weight of the total solid, but when a material that may be additionally included in the premix for cocoa beverages is included, the total weight ratio may be variable. For example, when water is included in the premix for cocoa beverages, the weight ratio of each raw material may mean a value expressed based on 100 parts by weight of the total solids excluding water, and when additives other than water are included, It may mean a value expressed based on 100 parts by weight of the entire solid including additives, but is not limited thereto.

Another aspect of the present application for achieving the above object is to improve the solubility of the premix for cocoa beverages comprising the step of mixing cocoa powder, skim milk powder, vegetable creamer and allulose, a method for preparing a premix for cocoa beverages. To provide.

Another aspect of the present application for achieving the above object is to provide a cocoa beverage manufacturing method comprising the step of adding water or milk to the premix composition for cocoa beverage.

Another aspect of the present application for achieving the above object is to provide a premix for a cocoa beverage comprising the composition. In addition, the premix for cocoa beverages may be prepared by a method of preparing a premix for cocoa beverages, which improves the solubility of the premix for cocoa beverages including mixing cocoa powder, skim milk powder, vegetable creamer and allulose. .

In addition, the premix for a cocoa beverage of the present application may have improved bitterness and thick taste. Specifically, it was confirmed that the bitter taste and thick taste of cocoa powder that can be felt in the premix for cocoa beverages containing only sugar as a sugar in the premix for cocoa beverages of the present application to which allulose was added was reduced.

In one embodiment of the present application, in the case of a premix for cocoa beverages in which a large amount of allulose is added in an amount of 20 to 30 parts by weight, bitter taste, tail persistence and off-flavor are reduced, and the softness of milk and It was confirmed that the body feeling (heaviness of the sample) increased (Fig. 1).

Another aspect of the present application for achieving the above object is a method for improving the solubility of a premix for a cocoa beverage, comprising the step of preparing a premix for a cocoa beverage by mixing cocoa powder, skim milk powder, vegetable creamer and allulose. To provide.

Another aspect of the present application for achieving the above object is a method for improving the taste of a premix for a cocoa beverage, comprising the step of preparing a premix for a cocoa beverage by mixing cocoa powder, skim milk powder, vegetable creamer and allulose. To provide.

The cocoa powder, skim milk powder, vegetable creamer and allulose are as described above.

The premix for cocoa beverages of the present application improves solubility and dispersibility by adding allulose to sugar, and reduces the peculiar bitter taste and thick taste of cocoa powder to prepare a premix for cocoa beverages with improved solubility and taste. .

1 is a graph showing the results of sensory evaluation according to the allulose addition ratio of a premix for cocoa beverages.

Hereinafter, the present application will be described in more detail through examples. However, these examples are for illustrative purposes only, and the scope of the present application is not limited to these examples.

Example 1: Preparation of premix for cocoa beverage

Premixes for cocoa beverages of Comparative Examples and Experimental Examples 1 to 5 were prepared as shown in Table 1 below. In particular, the contents of sugar, maltodextrin, allulose and steviol glycosides blended in the premix for cocoa beverages were prepared under different conditions as shown in Table 1.

Raw material name Comparative example Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Experimental Example 5 One Sugar 50.00 45.00 40.00 35.00 20.00 15.00 2 Maltodextrin 9.93 4.93 3 Allulose 5.00 10.00 15.00 20.00 30.00 4 Steviol glycosides 0.02 0.07 0.07 5 Cocoa powder 25.00 25.00 25.00 25.00 25.00 25.00 6 Flavoring 0.80 0.80 0.80 0.80 0.80 0.80 7 Vegetable creamer 18.00 18.00 18.00 18.00 18.00 18.00 8 Skim milk powder 5.00 5.00 5.00 5.00 5.00 5.00 9 Guar gum 0.20 0.20 0.20 0.20 0.20 0.20 10 Purified salt 0.50 0.50 0.50 0.50 0.50 0.50 11 Silicon dioxide 0.50 0.50 0.50 0.48 0.50 0.50 Sum 100.00 100.00 100.00 100.00 100.00 100.00 Sweetness 50.00 48.00 46.00 49.00 49.50 50.50

Preparation of a premix for a cocoa beverage using the composition is specifically as follows. First, cocoa powder (Cargill, fat 10-12%), vegetable creamer (Heechang Milk), and skim milk powder (Seoul Milk) were quantitatively measured and prepared, and sugar (fine sugar, CJ Cheil) in a composition suitable for each comparative example and experimental example. Sugar, purity 98% or more), maltodextrin (QINHUANG DAO LIHUA STARCH CO.LTD), steviol glycosides (Daepyeong, Rebaudioside A purity 97% or more), and allulose (crystalline allulose, CJ CheilJedang, purity 98% or more) ) Was prepared by measuring separately. The prepared raw materials were sequentially added to a zero gravity mixer (F20, Sejitech), followed by continuous stirring at 40RPM. Of the remaining raw materials 1 minute after the start of stirring, the trace raw materials of guar gum (MSC), refined salt (Hanju-geum), silicon dioxide (PT.PQ SILICAS INDONESIA), and flavoring agent (borak/Bell) were quantitatively measured and added. . After all the raw materials were added, stirring was continued for 15 minutes at the same speed so that all raw materials were evenly mixed, and this was recovered and used as Comparative Examples and Experimental Examples 1 to 5.

Example 2: Measurement of solubility and dispersibility of premix for cocoa beverage

In general, premixes for cocoa beverages are distributed in powder form to facilitate storage and management of products during distribution, and intake after preparing them in the form of beverages by adding liquid ingredients such as water or milk to the premixes for cocoa beverages. It is common. However, due to the insoluble characteristics of cocoa powder, which is the main raw material of the premix for cocoa beverages, it is not well dispersed when dissolved in liquid raw materials such as water or milk, and the convenience is poor, such as clumping or taking a long time to dissolve. This is a necessary situation.

In this example, the solubility and dispersibility of a beverage was measured using various premixes for cocoa beverages prepared in Example 1, and the effects of added allulose were compared.

First, 100 g of purified water was put in a beaker, placed in a stirrer (Thermo Scientific, Poly15), and then prepared so that the temperature of the contained purified water was 5°C, 25°C, and 60°C. Here, 10 g of each of the samples of Comparative Examples and Experimental Examples 1 to 5 were added, stirred at 200 RPM for 10 minutes, and the time for dissolving all the premixes for cocoa beverages was measured. However, for the sample that was not dissolved so as to exceed 10 minutes, the stirring was stopped, and the non-dissolved powder sample was filtered to measure the weight of the remaining powder sample.

As a result, it was confirmed that both Comparative Examples and Experimental Examples 1 to 5 added to the 60°C water purification were dissolved within 3 to 5 minutes, and in particular, it was confirmed that the higher the allulose addition amount, the faster the dissolution rate and the dispersion rate. In the low temperature conditions of 5°C and 25°C, both Comparative Examples and Experimental Examples 1 to 5 were not completely dissolved, but as a result of comparing the weight of the remaining cocoa beverage premix, the solubility and dispersibility increased as the amount of allulose added increased. It was confirmed that more samples were dissolved (Table 2).

Specifically, when 10 g of a cocoa beverage premix was added to 100 g of water and stirred at 200 RPM at 5°C, the dissolved amounts of Experimental Examples 1 to 5 were 6.52%, 15.22%, 21.74%, and 47.83%, respectively, compared to the comparative example. , An increase of 76.09%.

In addition, when 10 g of a cocoa beverage premix is added to 100 g of water and stirred at 200 RPM at 25° C., the dissolution amount of Experimental Examples 1 to 5 is 6%, 16%, 36%, 42%, respectively, compared to the comparative example. Increased by 74%.

Temperature Classification Comparative example Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Experimental Example 5 5℃ Dissolved amount (g) 4.6g 4.9g 5.3g 5.6g 6.8g 8.1g Complete dissolution time - - - - - - 25℃ Dissolved amount (g) 5.0g 5.3g 5.8g 6.8g 7.1g 8.7g Complete dissolution time - - - - - - 60℃ Dissolved amount (g) 10.0g 10.0g 10.0g 10.0g 10.0g 10.0g Complete dissolution time 4 minutes 18 seconds 4 minutes 06 seconds 3 minutes 47 seconds 3 minutes 32 seconds 3 minutes 17 seconds 3 minutes 2 seconds

The agitation speed was accelerated to 300RPM under conditions of 60°C where the dissolution and dispersibility of the premix for cocoa beverages was the best, and re-verified.

As a result, it was confirmed that the higher the allulose addition amount was, the faster the dissolution and dispersion rate was, and as the stirring rate increased, the complete dissolution time was significantly shortened (Table 3).

Specifically, when 10 g of a cocoa beverage premix was added to 100 g of water and stirred at 200 RPM at 60° C., the dissolution times of Experimental Examples 1 to 5 were 4.65%, 12.02%, 17.83%, and 23.64%, respectively, compared to the comparative example. , Decreased by 29.46%.

In addition, when 10 g of a cocoa beverage premix is added to 100 g of water and stirred at 60° C. at 300 RPM, the dissolution times of Experimental Examples 1 to 5 are 3.16%, 10%, 11.58%, 20.53%, respectively, compared to the comparative example. It decreased by 41.05%.

Temperature Classification Comparative example Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Experimental Example 5 60℃ 200 RPM 4 minutes 18 seconds 4 minutes 06 seconds 3 minutes 47 seconds 3 minutes 32 seconds 3 minutes 17 seconds 3 minutes 2 seconds 300 RPM 3 minutes 10 seconds 3 minutes 04 seconds 2 minutes 51 seconds 2 minutes 48 seconds 2 minutes 31 seconds 1 minute 52 seconds

Through this, there may be some differences depending on the specifications of the blender in manufacturing cocoa beverages, but when manufactured at a speed of 200 to 300 RPM or higher, the premix for cocoa beverages added with allulose is completely dissolved and dispersed. It can be predicted that the rate of dissolution and dispersion is improved compared to the case of using the added cocoa beverage premix, and as a result, the production rate of the beverage will be significantly increased. This suggests that efficiency can be improved in cafes and restaurants that manufacture and sell cocoa beverages, and consumer convenience can be improved.

Experimental Example 2: Sensory evaluation of cocoa

The cocoa beverage obtained by mixing various premixes for cocoa beverages prepared in Example 1 with milk was evaluated by item on 40 trained male and female panels to compare the sensory quality. Specifically, for sensory evaluation, 20 g of the prepared cocoa beverage premix was weighed, and 200 ml of warm milk was additionally mixed to prepare a cocoa beverage, and the prepared beverage was provided to the panel to compare the sensory quality.

More specifically, prepare each sample numbered with a three-digit random number table, and randomly select one of them and provide it to each panel for consumption, and then give the attributes (softness of milk, body feeling (heavy), bitter taste, and tail persistence). (Tough) and off-flavor) were expressed in a 5-point scale. This was repeated to evaluate all prepared samples, and the evaluated score was analyzed according to the T-test between the comparative and experimental samples, and then a statistically significant difference was confirmed (p<0.05).

As a result, it was confirmed that in the comparative example in which sugar was used, the bitter taste and thickness peculiar to the cocoa powder were significantly higher, as in the ordinary cocoa beverage. Among the experimental examples in which allulose was added in place of sugar, in Experimental Examples 1 to 3 in which allulose was used in a small amount of 5 to 15 parts by weight, bitter taste and thickness were not improved with a sensory quality similar to that of the comparative example, but allulose was 20 to In Experimental Examples 4 to 5 in which a large amount of 30 parts by weight was added, it was confirmed that the bitter taste and thickness were significantly reduced compared to the Comparative Example. In addition, in Experimental Examples 4 to 5, the additional effect of significantly increasing the softness and body feeling (heaviness of the sample) of the milk was confirmed.

milk body bitter Trail persistence Off-flavor Comparative example 3.7 3.55 4.25 3.65 2.65 Experimental Example 4 4.1 4 3.2 2.7 1.55 Experimental Example 5 4.3 4.4 3.1 2.4 1.65

This is believed to be the result of masking the negative bitter taste and off-flavor of the cocoa powder, which is the effect of allulose, which changes the thick and dark negative mouthfeel of the cocoa powder into a smooth and clean throat.

From the above description, those skilled in the art to which the present application belongs will understand that the present application may be implemented in other specific forms without changing the technical spirit or essential features. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not limiting. The scope of the present application should be construed as including all changes or modified forms derived from the meaning and scope of the claims to be described later rather than the above detailed description, and equivalent concepts thereof.

Claims (13)

As a premix for cocoa beverages with improved solubility and improved taste quality of the premix for cocoa beverages containing cocoa powder, skim milk powder, vegetable creamer, sugar, high sweetener, maltodextrin and allulose,
The sugar and allulose are included in 5 to 60 parts by weight based on the total 100 parts by weight of the premix for cocoa beverages,
The allulose is contained in 20 to 30 parts by weight based on the total 100 parts by weight of the premix for cocoa beverages,
The improvement of the solubility of the cocoa beverage premix is that the dissolution amount increased from 5% to 100% at 5°C or 25°C compared to the cocoa beverage premix containing only sugar as a sugar, a premix for cocoa beverages.
The method of claim 1, wherein the cocoa powder is included in an amount of 15 to 40 parts by weight based on a total of 100 parts by weight of the cocoa beverage premix, and the skim milk powder is included in an amount of 1 to 10 parts by weight based on a total of 100 parts by weight of the premix for a cocoa beverage, The vegetable creamer is to be included in 10 to 30 parts by weight based on the total 100 parts by weight of the premix for cocoa beverage, cocoa beverage premix.
delete delete The premix for a cocoa beverage according to claim 1, wherein the sugar and allulose are contained in a mixing ratio of 10:1 to 0.5:1.
The premix for a cocoa beverage according to claim 1, wherein the high sweetener is contained in an amount of 0.001 to 1 parts by weight based on 100 parts by weight of the total premix for a cocoa beverage.
The premix for cocoa beverages according to claim 1, wherein the high sweetener is Rebaudioside A, or enzyme-treated stevia.
delete The premix for a cocoa beverage according to claim 1, further comprising at least one selected from the group consisting of flavoring agents, gums, refined salts, and silicon dioxide.
delete As a method for preparing a premix for a cocoa beverage, with improved solubility and improved taste, of a premix for a cocoa beverage comprising the step of mixing cocoa powder, skim milk powder, vegetable creamer, sugar, high sweetener, maltodextrin and allulose,
The sugar and allulose are included in 5 to 60 parts by weight based on the total 100 parts by weight of the premix for cocoa beverages,
The allulose is contained in 20 to 30 parts by weight based on the total 100 parts by weight of the premix for cocoa beverages,
The improvement of the solubility of the cocoa beverage premix is that the dissolution amount is increased from 5% to 100% at 5°C or 25°C compared to the cocoa beverage premix containing only sugar as sugar.
As a method for improving the solubility and quality of a premix for a cocoa beverage, comprising preparing a premix for a cocoa beverage by mixing cocoa powder, skim milk powder, vegetable creamer, sugar, high sweetener, maltodextrin and allulose,
The sugar and allulose are included in 5 to 60 parts by weight based on the total 100 parts by weight of the premix for cocoa beverages,
The allulose is contained in 20 to 30 parts by weight based on the total 100 parts by weight of the premix for cocoa beverages,
The solubility improvement of the premix for cocoa beverages is that the dissolution amount of the premix for cocoa beverages containing only sugar as sugar is increased by 5% to 100% at 5°C or 25°C, improving the solubility and quality improvement of the premix for cocoa beverages.
delete

Images