KR20090087346A - The method of manufacturing functional coffee mixer - Google Patents

Abstract

A method of manufacturing a functional coffee mixer is provided to adding natural tocopherol and mixing the certain amount of phytosterol, so having sulfur-oxidize, an anti-aging effect, and a cholesterol-lowering effect. A functional coffee mixer is manufactured by mixing a natural tocopherol of 30~50 parts by weight, a plant sterol of 0.01~5.0 parts by weight, a sugar of 40~60 parts by weight, and an instant coffee of 10~20 parts by weight. After adding the natural tocopherol of 0.01~10.0 parts by weight, the glycerin fatty acid ester of 0.1~2.0 parts by weight, and sorbitan fatty acid ester of 0.1~2.0 parts by weight into coffee essence of 100 parts by weight and stirring and melting, and is frozen and dried.

Description

Functional coffee mixer and its manufacturing method

The present invention relates to a coffee mixer and a method of manufacturing the same. More specifically, when preparing instant coffee and coffee cream in a coffee mixer, natural tocopherol is added and dispersed to impart functionality, and the instant coffee and coffee cream are mixed with plant sterols. The present invention relates to a coffee mixer having a higher commercial value by applying the same to a coffee mixer and a method of manufacturing the same. In this way, by preparing a coffee mixer, drinking coffee burned with the coffee mixer of the present invention, the tocopherols and phytosterols, which are antioxidants, can be easily ingested, and the flavors, nutrients, antioxidant properties, and functionalities of tocopherols and sterols are included.

Unlike the United States and the West, where coffee beans are popularized, Koreans have been drinking milk, milk cream, concentrated condensed milk, and butter to soften the bitterness, sourness, and heavy taste of coffee. However, since these dairy products are expensive and poorly preserved, it is now necessary to produce new coffee creams that are cheaper and have good shelf life.

These coffee creams have been developed with the development of food processing technology to give coffee a soft taste, as well as cheap, shelf-life and excellent flavor. These coffee creams are essential to coffee mixers and canned coffee, which are synonymous with instant coffee, and many people put coffee creams when drinking regular coffee or coffee beans.

The main raw material of coffee cream is coconut oil, which is a vegetable oil. It has a melting point of 30 ~ 40 ℃. Coffee cream has the advantage of being clean and savory, and containing almost no cholesterol and trans fat, compared to Uji and pork. As protein, casein protein extracted from milk is used, which is a high quality of milk protein that is well absorbed by the body and is also used in infant formula and baby food. Other ingredients include phosphates, which stabilize potassium and phosphorus in our bodies, and emulsifiers to help mix starch and oil.

As such, most of the methods for manufacturing coffee cream using functional materials of specific raw materials have been developed as a method of manufacturing instant coffee based on improved milk solubility at low temperatures and using milk substitute materials and enhancing convenience for use. It has been going to do.

For example, the powder coffee cream manufacturing method (Registration No. 10-0143602-0000), which is easily soluble in cold water, uses high oleic acid sunflower oil with excellent oxidation stability, so that it is excellent in solubility in cold water of 10 ° C or less and has good storage stability. It is a manufacturing method. In addition, cold water soluble creamer (Reg. No. 10-0489495) relates to a powder cream dissolved in cold water and a method for producing the same, wherein each of the cream particles contains a sweetener, a water dispersible or water soluble protein, a mild flavor and a vegetable oil having a melting point of less than 10 ° C. Agglomerated cream particles, wherein the cream particles are characterized by a powdered cream in agglomerated form that can be dissolved within 40 seconds in cold water of sugar and oil at 20 ° C.

Meanwhile, the method for preparing cold water soluble powdered coffee cream (Registration No. 10-0021280-0000) is a cold water soluble powder that can prevent liquefaction during distribution even at high temperatures in summer by adding medium-chain fatty acid triglycerides and soy phospholipids. It is a manufacturing method of coffee cream.

However, these attempts to artificially impart a sweet and savory taste when blended into coffee mixers require large amounts of sugar and fats and encourage the abuse of synthetic additives such as synthetic colorings, spices, phosphates, emulsifiers and flavorings.

In addition, the coffee cream has a high calorie problem due to the 30% to 40% by weight of sugar, 35% to 50% by weight of fats and oils, and 3 to 10% by weight of protein.

In other words, these methods for emphasizing milk-like properties and savory tastes increase the amount of oil and fat, causing high calorie problems and adding various phosphates and emulsifiers added to coffee cream to disperse oil in water. It is encouraging distrust.

The present invention provides functionality by adding natural tocopherol when preparing instant coffee and coffee cream, which are the main ingredients of the coffee mixer, while adding a certain amount of phytosterol when blending the coffee mixer to enhance antioxidant properties, prevent aging and lower cholesterol. It relates to an effective coffee mixer and a method of manufacturing the same.

Since the coffee mixer of the present invention contains natural tocopherols and phytosterols, which are antioxidants, drinking coffee consumed with the coffee mixer of the present invention naturally intakes the recommended daily intake of tocopherol and phytosterol, thus improving endurance and improving blood Promotes the oxygen and immunity of the human body.

In the present invention, when preparing instant coffee and coffee cream in a coffee mixer, natural tocopherol is added and dispersed to impart functionality, and then the instant coffee and coffee cream are applied to a coffee mixer like phytosterol to increase the commercial value. It relates to a coffee mixer and a method of manufacturing the same.

Natural tocopherols are widely distributed in various vegetable and animal systems, especially in vegetable oils (300-1000 ppm), and most of them are separated as deodorant distillates in the deodorization process, which is the final stage of the edible oil and fat purification process. Tocopherols are known to have high physiological activity in the order of alpha (α), beta (β), gamma (γ), and delta (δ) tocopherols. Antioxidant and anti-aging effects are opposite to delta (δ), gamma (γ), It is known to be relatively high in order of beta (β) and alpha (α) tocopherols.

D-tocopherols isolated from soybean deodorant distillate are mixed form alpha (α) with vitamin E activity of 9% to 10% by weight, gamma (γ) and delta (δ) types with large antioxidant effects. It indicates the content in weight percent.

Tocopherol concentrate can be used as a very powerful antioxidant and is a major component of the cell membranes that make up our body and fat. It protects cell membranes and maintains metabolism by preventing oxidation of fat in our body. If you do not play this role, the protein, DNA, and biological membranes that make up our body, such as disordered cells or tissues are harmful.

Currently, various oils and processed products are added with butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tertiary butyl hydroxy quinone (TBHQ) as antioxidants, but since they are synthetic antioxidants, well-being products are preferred. Is looking for. Therefore, in the food industry, tocopherol, a natural antioxidant, is a good material that is in the spotlight as an antioxidant.

That is, edible oils can cause rancidity by contact with air and light during processing or storage, resulting in odor or deterioration of toxic substances. Tocopherol prevents the oxidation and destruction of biologically important unsaturated fatty acids by automatic oxidation.

The recently discovered pharmacological action of alpha (α) tocopherol, known as vitamin E, has high cholesterol and prevents high blood pressure, arteriosclerosis, myocardial infarction, maintains blood vessel elasticity, prevents infertility and prevents aging in people at risk for heart disease. It helps to restore the hormone imbalance caused by over menopausal disorders.

Postmenopausal women are known to have three times the risk of atherosclerosis if their vitamin E intake is low. It is also a skin nourishing agent, which has excellent effects on blemishes, freckles, and cremation poisons. Especially, it has a strong antioxidant effect, enhancing the action of vitamin A.

Alpha (α) tocopherol in tocopherols has recently been shown to reduce the risk of gastric and esophageal cancers, and studies have shown that ingesting tocopherol may inhibit fat accumulation in the liver. In addition, because it has the effect of extending the life of red blood cells, which acts as an oxygen transporter in the body, it increases the number of red blood cells to maintain the inclusion of oxygen in the blood. Therefore, it does not heal even small wounds, or the skin is rough, and it is taken to those who lack oxygen in the blood, such as angina, arteriosclerosis, and prevents the disease caused by lipid peroxide and plays an active role.

Gamma (γ) tocopherol was confirmed in a recent paper by inhibiting proliferation by administering lung and prostate cancer cells isolated from humans into cultured in vitro (US National Academy of Sciences). It was delayed and had no effect on the growth of normal prostate cells.

Increasing the dose of tocopherol has also been shown to increase its effectiveness and is recommended for more than 1000 IU per day as it is fat-soluble but without the risk of side effects from body accumulation like soluble vitamins. Therefore, if you drink a coffee mixer with tocopherol, you can easily take the recommended daily intake of tocopherol, improve endurance and improve blood oxygen and human body's immunity.

In the present invention, by mixing 0.01 ~ 10.0 parts by weight of tocopherol per 100 parts by weight of the conventional coffee cream prepared by mixing coconut oil, starch syrup, sodium casein, to prepare a coffee cream containing natural tocopherol.

On the other hand, the coffee used in the coffee mixer of the present invention was used after adding natural tocope roll to the existing instant coffee to impart functionality.

In the present invention, by mixing 0.01 to 10.0 parts by weight of natural tocopherol per 100 parts by weight of conventional instant coffee to prepare an instant coffee containing natural tocopherol.

Phytosterol is a natural functional substance widely found in vegetable oils, cereals, fruits and vegetables, and is one of the substances that has been ingested for a long time in our diet. Unrefined vegetable oil contains a large amount of phytosterols (100-200mg / 100g) and the most common forms of phytosterols consumed are beta-cytosterol (54%), campestrol (14%) and varicasterol (10). %) And stigmasterol (7.5%).

Phytosterols are generally produced from deodorant distillates produced during the deodorization process of plant fat and oil production. These phytosterols are actively studied with similar structure to cholesterol to reduce the risk of cholesterol, which is an important factor in cardiovascular disease in modern people. Ingestion of phytosterol inhibits the absorption of low density (LDL) cholesterol, which can reduce blood and human low density (LDL) cholesterol levels by 10-15% and reduce cardiovascular risk by more than 25%.

The function and stability of the human body are listed in the Korean Health Functional Food Code. In 2001, the US FDA recognized it as a non-toxic substance (GRAS).

The minimum daily intake to reduce the risk of heart disease due to lowered cholesterol is known to be 0.8 g for phytosterols and 1.3 g for phytosterol esters.

In the present invention, 0.1 to 5.0 parts by weight of phytosterol (content 91%) is added per 100 parts by weight of the coffee mixer.

Hereinafter, the present invention will be described in detail.

First, a coffee cream containing natural tocopherol is prepared.

Coffee cream containing natural tocopherol is added to 20-40 parts by weight of vegetable oil (palm hardened oil), 0.01-10.0 parts by weight of natural tocopherol, 1-3 parts by weight of glycerin fatty acid ester, and 0.5-2 parts by weight of sorbitan fatty acid ester. It melts by heating at -100 degreeC.

30 to 50 parts by weight of starch syrup (solid content: 75%), 3 to 10 parts by weight of sodium casein and 20 to 40 parts by weight of purified water are added thereto, and 0.5 to 3.0 parts by weight of potassium diphosphate is added as a stabilizer to form a solution. .

The solution is transferred to a homogenizer, homogenized, and then spray-dried to 150 to 200 ° C. in a manner to prepare a conventional coffee cream, thereby preparing a coffee cream containing natural tocopherol.

Next, a functional instant coffee containing natural tocopherol is prepared.

The instant coffee containing the natural tocopherol is added to 0.01 parts by weight of natural tocopherol, 0.1 to 2.0 parts by weight of glycerin fatty acid ester and 0.1 to 2.0 parts by weight of sorbitan fatty acid ester to 100 parts by weight of coffee stock solution, and then freeze-dried. Functional instant coffee containing tocopherol is prepared.

30 to 50 parts by weight of the coffee cream containing natural tocopherol, 0.01 to 5.0 parts by weight of phytosterol, 40 to 60 parts by weight of sugar, and 10 to 20 parts by weight of instant coffee containing the natural tocopherol are combined with natural tocopherol and phytosterol. The contained coffee mixer is prepared.

Example 1

10 g of glycerine fatty acid ester and 10 g of sorbitan fatty acid ester are added to 250 g of vegetable fats and oils. 10 g of potassium was added to form a solution. The solution was transferred to a homogenizer and 180 kg / cm ² Homogenized and then spray dried at 180 ℃ to prepare a coffee cream.

Example 2

It was prepared as above, but coffee cream was prepared using 10 g of tocopherol in 240 g of vegetable oil.

Example 3

It was prepared as above, but coffee cream was prepared by using 30 g of tocopherol in 220 g of vegetable oil.

Example 4

It was prepared as above, but coffee cream was prepared using 50 g of tocopherol in 200 g of vegetable oil.

Table 1 Comparative Quality Evaluation Results (Tocopherol Added)

 After dissolving the coffee cream prepared as in Examples 1 to 4, each spoon (3g) in 200ml of water of 70 ~ 80 ℃ and evaluated the lysate five trained sensory personnel.

1. Evaluation result

 2. Evaluation method

3. Results

 As a result of comparative evaluation, there was no significant difference between coffee cream with tocopherol, non-tocopherol and commercial products

Example 5

40g of coffee cream prepared in Example 1 was mixed with 46g of sugar and 14g of instant coffee to prepare a coffee mixer.

Example 6

A coffee mixer was prepared by blending 40 g of coffee cream prepared in Example 1 with 46 g of sugar, 14 g of instant coffee, and 0.5 g of sterol.

Example 7

A coffee mixer was prepared by blending 40 g of coffee cream prepared in Example 1 with 46 g of sugar, 14 g of instant coffee, and 1 g of sterol.

Example 8

A coffee mixer was prepared by blending 40 g of coffee cream prepared in Example 1 with 46 g of sugar, 14 g of instant coffee, and 3 g of sterol.

Table 2 Comparative Quality Evaluation Results (Sterol Added)

   1) The coffee mixer was dissolved in 200 g of water at 70-80 ° C. in 12 g each and then dissolved. The lysate was evaluated by five trained sensory test agents.

1. Evaluation result

 2. Evaluation method

3. Results

As a result of the comparative evaluation, there was no significant difference between the sterol-added coffee mixer, the sterol-free product and the commercial product.

Example 9

40 g of coffee cream prepared in Example 2 was mixed with 46 g of sugar and 14 g of instant coffee to prepare a coffee mixer in which 1% by weight of tocopherol was added.

Example 10

40 g of coffee cream prepared in Example 2 was combined with 46 g of sugar, 14 g of instant coffee, and 0.5 g of sterol to prepare a coffee mixer in which 1.0% by weight of tocopherol and 0.5% by weight of sterol were added.

Example 11

40 g of coffee cream prepared in Example 3 was mixed with 46 g of sugar, 14 g of instant coffee, and 1.0 g of sterol, to prepare a coffee mixer in which 3.0 wt% tocopherol and 0.5 wt% of sterol were added.

Example 12

40 g of coffee cream prepared in Example 4 was mixed with 46 g of sugar, 14 g of instant coffee, and 3.0 g of sterol to prepare a coffee mixer to which 5.0 wt% tocopherol and 3.0 wt% of sterol were added.

Table 3 Comparative quality evaluation results (tocopherol and sterol added)

   1) The coffee mixer was dissolved in 200 g of water at 70-80 ° C. in 12 g each and then dissolved. The lysate was evaluated by five trained sensory test agents.

1. Evaluation result

 2. Evaluation method

3. Results

As a result of comparative evaluation, there was no significant difference between the Kipmixer with tocopherol and sterol and the product with only tocopherol and commercial products.

Therefore, the coffee mixer of the present invention

20 to 40 parts by weight of vegetable fats and oils (palm-cured oil) are added 0.01 to 10.0 parts by weight of natural tocopherol, 1 to 3 parts by weight of glycerin fatty acid ester, 0.5 to 2 parts by weight of sorbitan fatty acid ester, and then heated to 60 to 100 ° C. for dissolution. 30-50 parts by weight of starch syrup (solid content: 75%), 3-10 parts by weight of sodium casein, and 20-40 parts by weight of purified water were added thereto, and 0.5-3.0 parts by weight of stabilizer was added to form a solution. Transferring the liquid to a homogenizer, homogenizing and spray drying at 150 to 200 ° C. to make coffee cream containing natural tocopherol;

0.01 to 10.0 parts by weight of natural tocopherol, 0.1 to 2.0 parts by weight of glycerin fatty acid ester and 0.1 to 2.0 parts by weight of sorbitan fatty acid ester are added to 100 parts by weight of the coffee solution, stirred and dissolved, and freeze-dried to prepare instant coffee containing natural tocopherol. ; And

To prepare a coffee mixer by combining 30 to 50 parts by weight of the coffee cream containing natural tocopherol 0.01 to 5.0 parts by weight of plant sterol, 40 to 60 parts by weight of sugar, 10 to 20 parts by weight of instant coffee containing the natural tocopherol ;

It provides a method for producing a coffee mixer, characterized in that consisting of.

Claims (4)

30 to 50 parts by weight of coffee cream containing natural tocopherol, 0.01 to 5.0 parts by weight of phytosterol, 40 to 60 parts by weight of sugar and 10 to 20 parts by weight of instant coffee containing natural tocopherol The method of claim 1 The coffee cream containing natural tocopherol is added to 0.01 to 10.0 parts by weight of natural tocopherol, 1 to 3 parts by weight of glycerin fatty acid ester, and 0.5 to 2 parts by weight of sorbitan fatty acid ester to 20 to 40 parts by weight of vegetable oil (palm hardened oil). After dissolving by heating to 60 to 100 ℃ to 30 to 50 parts by weight of starch syrup, 3 to 10 parts by weight of sodium casein, 20 to 40 parts by weight of purified water and 0.5 to 3.0 parts by weight of stabilizer Coffee mixer The method of claim 1 The instant coffee containing the natural tocopherol is prepared by adding 0.01 to 10.0 parts by weight of natural tocopherol, 0.1 to 2.0 parts by weight of glycerin fatty acid ester and 0.1 to 2.0 parts by weight of sorbitan fatty acid ester, stirring, dissolving, and freeze-drying to 100 parts by weight of the coffee stock solution. Coffee mixer characterized in that 20 to 40 parts by weight of vegetable oil (palm-cured oil) is added 0.01 to 10.0 parts by weight of natural tocopherol, 1 to 3 parts by weight of glycerin fatty acid ester, 0.5 to 2 parts by weight of sorbitan fatty acid ester, and then heated to 60 to 100 ° C. 30 to 50 parts by weight of starch syrup, 3 to 10 parts by weight of sodium casein, 20 to 40 parts by weight of purified water, and 0.5 to 3.0 parts by weight of stabilizer to make coffee cream containing natural tocopherol; Adding 0.01 to 10.0 parts by weight of natural tocopherol, 0.1 to 2.0 parts by weight of glycerin fatty acid ester and 0.1 to 2.0 parts by weight of sorbitan fatty acid ester, and freeze-drying to make instant coffee containing natural tocopherol; And 30 to 50 parts by weight of the functional coffee cream containing natural tocopherol to 0.01 to 5.0 parts by weight of plant sterol, 40 to 60 parts by weight of sugar and 10 to 20 parts by weight of instant coffee containing the natural tocopherol to prepare a coffee mixer step; Method for producing a coffee mixer, characterized in that consisting of