KR102280655B1 - Beverage composition comprising milk and coffee - Google Patents

Abstract

The present invention relates to a coffee milk beverage composition comprising allulose, and has excellent sensory properties according to the use of allulose.

Description

Coffee milk beverage composition {Beverage composition comprising milk and coffee}

The present invention is a coffee milk beverage composition and manufacturing method containing allulose, and can provide a low-calorie beverage by using allulose, and in particular, it can be used in beverages with high manufacturing stability.

Recently, as the national diet has become westernized, the consumption of favorite foods and beverages has increased significantly. In particular, the frequency of drinking coffee or coffee milk has increased compared to the past, and the coffee beverage market is expanding into various containers such as bottles, cups, and packs in addition to existing canned coffee. The coffee market is rapidly increasing in the form of high-end espresso.

However, drinks on the market contain a large amount of sugar, so there is a problem that can cause adult diseases such as dental caries, obesity and diabetes when consumed in excess. For the health of the people, the government is also encouraging the implementation of 'sugar reduction' in food and beverage compositions as a policy. According to the device analysis method of the Food Sanitation Act, 'saccharides' means the sum of monosaccharides and disaccharides present in food. Monosaccharides include fructose, glucose, and disaccharides include sugar, maltose, and lactose. In order to achieve the saccharide reduction as described above in food and beverage, in particular, the substitution of sugar is inevitable.

Sugar has sucrose as its main ingredient and is one of the representative sweeteners that are added to food to give it a sweet taste. Since sugar has an excellent degree of sweetness, it has been added to various foods and processed foods from the past to enhance the taste of food and arouse the taste buds, and has been regarded as the most preferred sweetener. However, in recent years, problems have been raised as the harmfulness of sugar continues to be revealed. Specifically, excessive consumption of sugar is pointed out as a major cause of various lifestyle-related diseases, such as obesity and diabetes, as well as tooth decay. Therefore, the need to develop a sweetener that can replace it is emerging worldwide. Recently, various sweetening materials have been developed, but in consideration of the degree of sweetness and sweetness, sugar, these sweetening materials, and various functional materials such as dietary oil are mixed and commercialized.

Allulose, used as a sweetener to replace the sugar, is an epimer of carbon 3 of fructose, has a sweetness equivalent to 70% of fructose, and is a functional sugar that controls blood sugar, prevents tooth decay and inhibits fat synthesis in the liver. . Sugar alcohols, which are often used as sugar substitute sweeteners, have side effects such as diarrhea when consumed in a certain amount or more, but allulose has no known side effects. Therefore, interest in allulose as a sweetener is increasing.

An object of the present invention is to provide a coffee milk beverage composition comprising allulose and a method for preparing the same.

The present invention relates to a coffee milk beverage composition containing allulose and a method for preparing the same, and in particular, a composition capable of improving physical properties or sensory properties by using a combination of coffee and allulose containing specific amounts of quinic acid and caffeine, and a composition and the same To provide a manufacturing method.

The present invention provides a coffee milk beverage composition comprising coffee bean extract, milk and allulose.

In the present invention, 'coffee milk drink' refers to processed coffee beans or to which food or food additives are added, and roasted coffee (roasted coffee beans or ground thereof), instant coffee (soluble extract of roasted coffee) dried product), prepared coffee, or one or more types of coffee consisting of liquid coffee, and the solid content (non-fat milk solids) of all milk components excluding fat from milk is 1 weight based on 100% by weight of the total coffee milk beverage composition % to 8% by weight, preferably a beverage having a non-fat milk solids content of 4% to 7% by weight. All milk components excluding the fat may include protein including casein, minerals including calcium and phosphate, and vitamins, but is not limited thereto, as long as it is a component normally included in milk.

The coffee bean extract included in the coffee milk beverage composition may include a concentration of 100 to 600 μg/ml, preferably 200 to 400 μg/ml, of quinic acid in the total coffee milk beverage composition, and caffeine (cafffein) It may be added so that the concentration becomes 100 to 800 μg/ml, preferably 250 to 500 μg/ml. The concentration ratio of quinic acid (a)/caffeine (b) contained in the coffee milk beverage composition may include an a/b value of 0.1 to 2.5, preferably 0.5 to 2.5, more preferably 0.5 to 1.5. As the coffee milk beverage composition of the present invention contains quinic acid and caffeine in the above range, it is possible to provide a sensory excellent coffee milk beverage composition.

Quinic acid is a decomposition product of chlorogenic acid, and is a compound having the structure of Formula 1 below and having water-soluble colorless crystals. Quinic acid of the present invention is a component that imparts bitterness and astringency to the coffee bean extract.

Caffeine is a methylxanthine alkaloid-based compound having the structure of Formula 2 below, and is one of the purine bases having a white crystal structure. As a component that stimulates the central nervous system, it is a component that imparts a bitter taste to the coffee bean extract.

The coffee bean extract included in the coffee milk beverage composition is obtained by putting ground coffee beans into an extractor for extracting coffee, injecting hot water at a temperature of 90 to 100°C into the extractor for extracting coffee, and extracting it to obtain a coffee extract and filter it It may be a liquid extract (a bean extract) filtered once or twice or a dried powder (dry extract) thereof. The liquid extract may be used by diluting the extract itself or a solvent (eg, water), and the dried extract may be used after being diluted with the extract itself or a solvent (eg, water) and transformed into a liquid.

The coffee beans used in the coffee extract are: Colombia Supremo, Kenya AA, Brazil Santos, Brazil Sejado, Brazil Santa Lucia, Brazil Yellow Bourbon, Ethiopia Yirgacheffe, Ethiopia Sidamo, Tanzania Kilimanjaro, Costa Rica Taraj, Guatemala Antigua, Guatemala At least one selected from the group consisting of Rainforest Coban, Guatemala Highland Huhuhu, Hawaiian Kona, Jamaica Blue Mountain, Yemen Mocha, Indonesia Mandeling, and Indonesia Gayo Mountain may be used, but is not limited thereto.

The coffee bean extract may be added to include coffee solids content in an amount of 1 to 50% by weight, preferably 5 to 45% by weight, more preferably 20 to 30% by weight based on 100% by weight of the total coffee milk beverage composition. .

The coffee milk beverage composition of the present invention can provide a low-calorie or no-calorie coffee milk beverage composition by using allulose as a sugar, thereby reducing excessive intake of monosaccharides or disaccharides such as glucose, fructose or sugar, and adult diseases such as diabetes and obesity Although it has a good preventive effect, it has the advantage of high sweetness at a level similar to that of sugar. In particular, allulose, unlike sugar, exhibits a refreshing or iron taste in addition to sweetness, making it difficult to see it as a sweetener that can completely replace sugar. However, the beverage composition of the present invention applies allulose to coffee milk beverages to produce allulose due to the bitter and sour taste of coffee milk beverages. It has the effect of masking the iron taste of the roast and at the same time alleviating the bitter taste of coffee, and it is a coffee milk beverage composition with low sweetness but high sweetness satisfaction, that is, high-quality sweetness due to the sensory interaction with quinic acid and caffeine in the coffee bean extract. can provide

Allulose contained in the coffee milk beverage composition of the present invention may be in the form of syrup or powder. The coffee milk beverage composition of the present invention contains the allulose in an amount of 0.1 to 20% by weight, preferably 0.5 to 15% by weight, more preferably 1 to 10% by weight based on 100% of the total solids weight of the coffee milk beverage composition. it could be

The allulose syrup may be a solution prepared in various concentrations using allulose. For example, the solids allulose in the allulose syrup may include 10 to 100% by weight based on 100% by weight of the allulose syrup, preferably 70 to 99.99% by weight, more preferably 90 to 99.99% by weight % can be prepared by mixing. When the allulose powder is used, the allulose powder solid content is the total composition powder, such as allulose having a purity of 90% or more, for example, 90 to 99.99% by weight, more preferably 95 to 99.99% by weight of allulose. Allulose may be used.

The allulose syrup may be obtained through separation, retention and concentration processes from the allulose alone or mixed sugar. In an embodiment of the present invention, the allulose syrup that has undergone the separation and purification process may have an electrical conductivity of 1 to 50 μS/cm and may be a liquid allulose syrup having a colorless or pale yellow sweetness.

The allulose may be allulose alone or a mixed sugar containing additional other saccharides, and examples of the mixed sugar may contain 1 to 99.9% by weight of allulose based on 100% by weight of the solid content of the total mixed sugar, and additionally fructose And it may further include one or more selected from the group consisting of glucose. When the allulose mixed sugar includes fructose and/or glucose, the mixed sugar may include 1 to 90% by weight of fructose and/or 1 to 50% by weight of glucose. Specific examples of the allulose-containing mixed sugar include 5 to 30 parts by weight of allulose, 20 to 50 parts by weight of fructose and 20 to 55 parts by weight of glucose, and 1 to 10 parts by weight of oligosaccharide based on 100 parts by weight of the total solid content of the mixed sugar. and may not contain oligosaccharides. The allulose, fructose and glucose are preferably all form D-isomers.

The coffee milk beverage composition may further include one or more saccharides selected from the group consisting of sugar, fructose, starch syrup, glucose, and rare sugars excluding allulose, oligosaccharides, sugar alcohols and dextrin as saccharides in addition to allulose.

It can be prepared by further mixing one or more saccharides selected from the group consisting of high-sweetness sweetener, maltitol, D-sorbitol, polyglycitol syrup, indigestible maltodextrin, and polydextrose. The one or more sugars to be additionally mixed may be prepared by mixing in an amount of 0.1 to 20% by weight, preferably 0.1 to 10% by weight, based on 100% by weight of the total solids weight of the coffee milk beverage composition.

The one or more saccharides to be additionally mixed include 0.01 to 20% by weight, preferably 0.1 to 10% by weight, more preferably 0.1 to 5% by weight, based on 100% by weight of the total solids weight of the coffee milk beverage composition, or additional saccharides may not include For example, the coffee milk beverage composition of the present invention may not contain sugar.

The rare sugars other than allulose may include one or more selected from the group consisting of tagatose, allose and altrose. In addition, the oligosaccharide refers to a low-viscosity saccharide in which 2 to 5 monosaccharides are bound by dehydration and condensation of monosaccharides such as glucose, fructose, or galactose by glycosidic bonds. The oligosaccharide is a processed sugar solution obtained from a saccharide raw material, and there are fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, maltooligosaccharide, xylooligosaccharide, gentiooligosaccharide, and the like. Maltooligosaccharide or isomaltooligosaccharide using lactose, galactooligosaccharide using lactose, and fructooligosaccharide using sugar can be used.

The sugar alcohol may be at least one selected from the group consisting of xylitol, maltitol, erythritol, mannitol, lactitol, inositol and sorbitol. The dietary fiber may be water-soluble dietary petroleum, and the water-soluble dietary fiber may be at least one selected from the group consisting of polydextrose, indigestible maltodextrin, and pectin. The oligosaccharide may be at least one selected from the group consisting of fructooligosaccharide, isomaltooligosaccharide, maltooligosaccharide and galactooligosaccharide.

The milk contained in the coffee milk beverage composition of the present invention is at least one selected from the group consisting of raw milk, concentrated milk, whole milk powder, skim milk powder, skim concentrated milk, low-fat milk, non-fat milk, reduced milk, reduced low-fat milk, and skim milk powder. can

The milk may be added so that the solid content of all milk components excluding fat is 1 to 8% by weight, preferably 4 to 7% by weight based on 100% by weight of the total coffee milk beverage composition. For example, 30 to 50% by weight, preferably 35 to 45% by weight of the crude oil, for example, MSNF or more, based on 100% by weight of the coffee milk beverage composition may be added.

All milk components excluding the fat may include protein including casein, minerals including calcium and phosphate, and vitamins, but is not limited thereto, as long as it is a component normally included in milk.

The coffee milk beverage composition of the present invention may further include at least one selected from the group consisting of creamer, powder cream, milk powder, casein salt, oil, vegetable oil, foaming agent, aroma compound, and buffer salt.

In addition, the coffee milk beverage composition of the present invention may optionally further include at least one selected from the group consisting of a stabilizer, an emulsifier, a sweetener, a pH adjuster and a color developer.

The coffee milk beverage composition of the present invention includes allulose as a sugar and is accompanied by the Maillard reaction of allulose, resulting in more browning compared to the case where only sugar is included. In particular, the coffee milk beverage composition has an excellent color development effect. It is possible to produce a sensually superior level of color development without the need for it. Therefore, the coffee milk beverage composition of the present invention may be characterized in that it does not contain a coloring agent.

As a stabilizer usable in the present invention, at least one selected from the group consisting of gums such as gellan gum, xanthan gum, carrageenan, guar gum, gum arabic, and locust bean gum, celluloses such as CMC (carboxymethyl cellulose), pectin and gelatin It can be used, but is not limited thereto.

The emulsifier usable in the composition is not particularly limited as long as it is an emulsifier that can be used in food, for example, nonionic emulsifiers, cationic emulsifiers, amphoteric emulsifiers, etc. may be used, specifically fatty acid esters, preferably, lecithin, It may include at least one selected from the group consisting of monoglycerol fatty acid ester, polyglycerol condensed fatty acid ester, and polysorbate-based emulsifier, and preferably sucrose fatty acid ester (S-1670 and/or S570) may be used. . The emulsifier may be included in an amount of 0.0001 to 0.5% by weight, preferably 0.001 to 0.01% by weight, based on 100% by weight of the total composition.

As a pH adjuster usable in the present invention, at least one selected from the group consisting of sodium hydrogen carbonate, potassium carbonate, sodium citrate and sodium ascorbate may be used.

As another example of the present invention, there is provided a method for preparing a coffee milk beverage composition comprising mixing water, coffee bean extract, milk and allulose.

Matters relating to the coffee milk beverage composition may be equally applied to the method for preparing the beverage composition.

In addition, the coffee milk beverage composition manufacturing method of the present invention may further include at least one selected from the group consisting of a sterilizing step, a cooling step, a homogenizing step and a filling step.

The sterilization step is a sterilization that can be used for food, such as a low temperature long time method (LTLT), a high temperature short time method (HTST), and an ultra-high temperature heating method (UHT). The law has non-restrictive use.

In addition, in the cooling step, the sterilized or non-sterilized processed material may be cooled at a temperature of 5 to 15°C.

The present invention relates to a coffee milk beverage composition containing allulose and a method for preparing the same, which is a low-calorie coffee milk beverage containing coffee bean extract, milk and allulose, while masking the bitter or iron taste characteristic of allulose while simultaneously masking the bitter taste of coffee. It is possible to prepare a coffee milk beverage having sensory properties with high quality and sweet taste.

Figure 1a is a photograph of the coffee milk beverage composition according to the present invention, Figure 1b is a result of measuring the color value of the coffee milk beverage composition of the present invention.
Figure 2 shows the sensory evaluation results of the coffee milk beverage composition (single variety beans) according to the present invention.
Figure 3 shows the sensory evaluation results of the coffee milk beverage composition (two kinds of beans) according to the present invention.

The present invention will be described in more detail with reference to the following exemplary examples, but it is not intended that the protection scope of the present invention be limited to the following examples.

Preparation Example 1. Preparation of allulose syrup

Allulose was prepared from a fructose substrate in the same biological method as described in Korean Patent Registration No. 10-16173797, and glucose:fructose:allulose:oligosaccharide = 6:67 from 40 brix of 95 wt% fructose: A 25:2, 24-26 (w/w)% allulose syrup was obtained.

To remove impurities such as colored and ionic components, the obtained allulose syrup is placed in a column at room temperature filled with a cation exchange resin, an anion exchange resin, and a resin mixed with cation and anion exchange resin at a rate of twice the volume of the ion exchange resin per hour It was treated by passage. Then, a high-purity allulose fraction was obtained by chromatography filled with a calcium (Ca2+) type ion exchange resin. The allulose fraction was ionized and concentrated to prepare an allulose syrup composed of 95% by weight of allulose and 5% by weight of fructose based on 100% by weight of the solid content of the saccharide syrup composition.

The pH, color value, and electrical conductivity of the allulose syrup having an allulose content of 95% by weight were measured and shown in Table 1 below.

division Allulose 95% Syrup pH 4.41 Color value (absorbance, 420 nm) 0.039 Electrical Conductivity (ms/cm) 15.13

Examples 1 to 6:. Preparation of a coffee milk beverage composition using a single coffee bean

Grind coffee beans (Colombia Supremo, February Roasters) with a hand drip grinder (0.7-1.0 mm), put 500 g of ground coffee beans in a beaker, pour water at a temperature of 90 to 100° C., and leave it for 5 minutes. After stirring for 10 minutes with an overhead stirrer, it was vacuum filtered using filter paper (filter paper 5A) to prepare a bean extract.

For coffee milk beverage production, milk (MSNF 8% or more crude oil) is heated to 50° C. while stirring using an overhead stirrer, and allulose syrup (75bx) or white sugar (Samyang Corporation) prepared in Preparation Example 1, and sodium bicarbonate (carbonic acid) Potassium), sodium caseinate, and an emulsifier (sucrose fatty acid ester, Samyang Corporation) were mixed and added, and then skim milk powder (MSNF 95% or more, Seoul milk) was added little by little. Thereafter, the prepared coffee bean extract was added with different contents as shown in the table below, and then milk cream (frozen oil cream MF40%) and purified water were added, stirred and sterilized through a homogenization process (150 bar) to prepare a coffee milk drink. In addition, as a comparative example, coffee oil was prepared in the same manner as the coffee milk drink, but with a composition containing white sugar without including allulose. The coffee milk drink was prepared with the following ingredients and contents.

Raw material name Comparative Example 1
(w/w%) Example 1
(w/w%) Example 2
(w/w%) Example 3
(w/w%) Example 4
(w/w%) Example 5
(w/w%) Example 6
(w/w%) milk 40.000 40.000 40.000 40.000 40.000 40.000 40.000 Bean Extract
(solid content) 26.100 9.000 11.600 16.000 26.100 35.000 39.400 milk cream 5.720 5.720 5.720 5.720 5.720 5.720 5.720 white sugar 5.600 - - - - - - Allulose A100 - 6.087 6.087 6.087 6.087 6.087 6.087 skim milk 0.852 0.852 0.852 0.852 0.852 0.852 0.852 Sodium bicarbonate (potassium carbonate) 0.120 0.120 0.120 0.120 0.120 0.120 0.120 sodium caseinate 0.100 0.100 0.100 0.100 0.100 0.100 0.100 sucrose fatty acid ester 0.080 0.080 0.080 0.080 0.080 0.080 0.080 Purified water 21.128 38.041 35.441 31.041 20.941 12.041 7.641
Sum 100.000 100.000 100.000 100.000 100.000 100.000 100.000

Examples 7 and 8: Preparation of coffee milk beverage composition using mixed beans

A coffee milk beverage was prepared in the same manner as in Examples 1 to 6, but the coffee milk beverage was prepared using mixed beans instead of single beans. It was prepared in the composition ratio of the table below, and the mixed beans were used by mixing Colombia Supremo and Kenya AA (Fewol Roasters) in a weight ratio of 5:5 and 3:7, respectively. As a comparative example, a coffee oil beverage was prepared with a composition containing sugar without including allulose.

Raw material name Comparative Example 2
(w/w%) Example 7
(w/w%) Example 8
(w/w%) milk 40.000 40.000 40.000 Bean Extract
(Colombia Suprimo: Kenya AA=5:5) 26.100 26.100 - Bean Extract
(Colombia Suprimo: Kenya AA=3:7) - - 26.100 milk cream 5.720 5.720 5.720 white sugar 5.600 - - Allulose A100 - 6.087 6.087 skim milk 0.852 0.852 0.852 Sodium bicarbonate (potassium carbonate) 0.120 0.120 0.120 sodium caseinate 0.100 0.100 0.100 Sucrose fatty acid ester (S-570) 0.030 0.030 0.030 Sucrose fatty acid ester (P-1670) 0.050 0.050 0.050 Purified water 21.428 20.941 20.941 Sum 100.000 100.000 100.000

Test Example 1. Evaluation of physical properties

1.1 Component Analysis

The content of quinic acid, which is known to have the greatest effect on sensory in coffee milk beverages, which contributes to the bitter and astringent taste of coffee, and caffeine, which is known to contribute to the sour taste of coffee, was measured using HPLC. analyzed. After filtering 1 ml of a sample of bean extract (Colombia Suprimo and Kenya AA) used in Examples and Comparative Examples using a 0.45 μm membrane filter, quinic acid and caffeine were analyzed under the conditions of Table 4 below, respectively.

quinic acid Caffeine Column Aminex 87H column (300 x 7.8mm) C18 (4.6 x 150 mm, Eclipse XDE, Agilent USA) mobile phase 0.01NH ₂ SO ₄ 30% MeOH (pH 6.0) flow rate 0.5ml/min 10ml/min Inj. Volume 40℃ 15μl Detection 10μl UV-VIS detector, Agilent, Germany (272 nm)

The quinic acid and caffeine contents of Examples 1 to 8 and Comparative Examples 1 to 2 were calculated using the analyzed values, and are shown in Table 5 below.

division quinic acid (ug/ml) caffeine (ug/ml) Example 1 114.20 155.24 Example 2 147.18 200.08 Example 3 200.48 272.53 Example 4 331.17 450.18 Example 5 444.09 603.70 Example 6 499.92 679.59 Example 7 295.72 417.71 Example 8 281.54 404.72 Comparative Example 1 331.17 450.18 Comparative Example 2 295.72 417.71

1.2 Analysis of solids content, pH and acidity

Coffee solids content, pH and acidity, which are commonly known to determine the quality of coffee milk beverages, were analyzed. The solid content of the coffee milk drinks of Examples 1 to 8 and Comparative Examples 1 and 2 was analyzed by a table brixmeter (ATAGO), and the pH was measured using a pH meter.

division Solid content (wt%) pH Acidity (%) Example 1 13.36 7.14 0.067 Example 2 13.61 7.04 0.066 Example 3 13.75 6.99 0.064 Example 4 14.45 6.75 0.064 Example 5 14.88 6.65 0.063 Example 6 15.17 6.52 0.062 Example 7 14.99 6.67 0.068 Example 8 14.45 6.70 0.069 Comparative Example 1 15.35 6.55 0.062 Comparative Example 2 14.04 6.74 0.064

As can be seen from the above results, the pH was low as the quinic acid and caffeine content increased, and the solid content of coffee did not change significantly according to the change in quinic acid and caffeine content, even when two or more types of coffee beans were mixed and included. It was confirmed that there was no change in the solid content and pH.

1.3 Chromaticity Analysis

The color values of the coffee milk drinks of Examples 1 to 6 and Comparative Example 1 were measured. Absorbance was measured at a wavelength of 420 nm using a UV Spectrophotometer. The concentration of the measurement sample was 30bx, and it was analyzed using a 10cm quartz cell. 420nm is a wavelength for measuring yellowness, and it can be seen that the higher the value, the closer to yellow, and the lower the value, the closer to a transparent color. The measurement results are shown in FIGS. 1A and 1B .

As can be seen from the above results, when a single bean was used, the b value indicating yellowness showed a tendency to increase irregularly as the content of quinic acid and caffeine increased compared to the content of allulose syrup, and the value of a indicating redness was constant. It was confirmed that the color of the coffee milk beverage became darker.

Test Example 2. Sensory evaluation

Five evaluation items of sweetness, sour taste, bitter taste, body feeling, color satisfaction, and sweetness satisfaction in the coffee milk drinks prepared with the compositions of Examples 1 to 9 and Comparative Examples 1 and 2 were evaluated according to the following evaluation criteria, 20~ Sensory evaluation was performed on 14 adult male and female panelists in their 50s using a 5-point scale method. Among the results, the evaluation results of Examples are shown in Table 7 and FIG. 2, and the results of Comparative Examples are shown in Table 8 and FIG. 3 .

[Evaluation standard]

Sweet: Not sweet at all (0 points) - Very sweet (5 points)

Sour taste: No sour taste at all (0 points) - Very strong sour taste (5 points)

Bitter taste: No bitter taste (0 points) - Very strong bitter taste (5 points)

Body: No body at all (0 points) - Very large body (5 points)

Color Satisfaction: Both color sweetness are the same criteria for overall satisfaction.

Sweetness Satisfaction: Very Unsatisfied (0 points) - Very Satisfied (5 points)

division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 live example 7 Example 8 sweetness 3.5 3.4 3.5 2.8 1.9 2.0 2.9 2.7 Sour taste 1.9 1.7 2.1 2.0 2.5 2.4 2.3 2.2 bitter 2 1.9 2.7 3.3 4.0 4.6 2.9 2.9 body 2.6 2.7 2.5 2.8 2.8 2.8 3.3 3.2 color satisfaction 2.2 2.6 3.0 3.6 2.8 2.8 3.5 3.6 Sweetness Satisfaction 3.2 3.4 3.3 3.4 2.9 2.4 3.3 3.4 Overall satisfaction 2.9 3.2 3.2 3.3 2.3 2.5 3.6 3.4

division Comparative Example 1 Comparative Example 2 sweetness 4 3.3 Sour taste 2.1 2.3 bitter 3.1 2.8 body 3.3 3.4 color satisfaction 3.5 3.5 Sweetness Satisfaction 2.9 3.0 Overall satisfaction 3.3 3.5

As can be seen from the above results, the sourness and bitterness increased as the quinic acid and caffeine content increased, and Examples 2 to 4 had lower sweetness intensity compared to the comparative examples containing sugar, but it was confirmed that the overall satisfaction was remarkably excellent. did. In addition, in the case of color satisfaction, it was confirmed that Example 4 showed high satisfaction even when coffee beans were used with the highest level (Examples 7 and 8) despite the lower sweetness level compared to the sugar of Comparative Example 2 when allulose syrup was used. .Therefore, based on an allulose syrup (allulose solid content wt%, 75bx) content of about 6 (w/w%), sensory properties when the quinic acid content of the bean extract is 330 to 350 μg/ml and the caffeine is 400 to 450 μg/ml This was found to be the best.

Claims (9)

As a coffee milk beverage composition comprising coffee bean extract, milk, allulose, milk cream, pH adjuster, sodium caseinate and sucrose fatty acid ester,
The pH adjusting agent is at least one selected from the group consisting of sodium hydrogen carbonate, potassium carbonate, sodium citrate and sodium ascorbate,
Based on 100% by weight of the solid content of the coffee milk beverage composition,
wherein the allulose solids content is 0.1 to 10% by weight, and the allulose is provided as a syrup having an allulose solids content of 70 to 99.99% by weight,
The solid content of the coffee bean extract is 20 to 30% by weight,
The caffeine content in the coffee milk beverage composition is 404.72 to 450.18 μg/ml, and the quinic acid content is 281.54 to 333.17 μg/ml,
The content of the milk is 30 to 50% by weight,
The coffee milk beverage composition does not contain a colorant,
A sugar-free low-calorie coffee milk beverage composition with improved sweetness satisfaction and bitterness of coffee milk beverage. delete The low-calorie coffee milk beverage composition according to claim 1, wherein the allulose syrup has an allulose solids content of 90 to 99.99% by weight based on 100% by weight of the allulose syrup. The low calorie coffee milk beverage composition according to claim 1, wherein the allulose is added as an allulose syrup having an electrical conductivity of 1 to 50 μS/cm. The method of claim 1, wherein the milk is at least one selected from the group consisting of raw milk, concentrated milk, whole milk powder, skim milk powder, skim concentrated milk, low-fat milk, non-fat milk, reduced milk, reduced low-fat milk, and skim milk powder. , low calorie coffee milk beverage composition. According to claim 1, wherein the coffee milk beverage composition is prepared by further mixing one or more saccharides selected from the group consisting of rare sugars except allulose, fructose, starch syrup, glucose, oligosaccharides, sugar alcohols, and dextrin, low-calorie, Coffee milk beverage composition. delete delete delete

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