KR20160004178A

KR20160004178A - Coffee composition and method of manufacturing the same

Info

Publication number: KR20160004178A
Application number: KR1020140107661A
Authority: KR
Inventors: 정창윤; 정승호; 최호석
Original assignee: 주식회사 엘지생활건강
Priority date: 2014-07-02
Filing date: 2014-08-19
Publication date: 2016-01-12

Abstract

The present invention relates to a coffee composition comprising filtered fruit juice. Provided in the present invention is a coffee composition with high consumer preference by having unique sweet flavor and taste of fruits and having the bitter taste of coffee controlled.

Description

[0001] COFFEE COMPOSITION AND METHOD OF MANUFACTURING THE SAME [0002]

The present disclosure relates to a coffee composition comprising a clarifying fruit juice and a process for its preparation.

This specification claims the benefit of Korean Patent Application No. 10-2014-0082559 filed on July 02, 2014, filed with the Korean Intellectual Property Office, the entire contents of which are incorporated herein by reference.

Coffee beverages are one of the favorite foods not only domestically but also widely consumed worldwide. Coffee is also a drink that can be made into a wide variety of flavors that are well suited to other types of food such as milk, vanilla, caramel, and cocoa.

Generally, latte coffee drinks containing milk are in various forms and are prepared by mixing coffee, milk, emulsifying stabilizers, acidity controlling agents, etc. and then homogenizing them.

Although various beverages are manufactured according to preference, securing quality stability during distribution is the most important issue. Especially, latte type coffee beverage containing milk is an important measure of securing the quality stability of how to stabilize the quality of the emulsion, and it is necessary to secure the emulsion quality during the manufacturing process so that the quality change that may occur during the distribution process can be prevented in advance.

In addition, due to the nature of milk coffee, it is vulnerable to microorganisms because it is about 6 to 7 PH, and the sedimentation due to protein denaturation also becomes a quality problem.

Therefore, there is a need to study a coffee composition having excellent taste and flavor while maintaining the stability of precipitation when milk is added.

United States Patent Application Publication No. 2009/0220645

The present specification aims to provide a coffee composition which is able to utilize refreshing taste and aroma peculiar to fruit, suppress the bitter taste of coffee, and have high consumer's preference.

Further, the present specification intends to provide a coffee composition containing a clarifying fruit juice and having stabilized product quality.

The present disclosure relates to clarifying juice; And a coffee extract.

The present disclosure also relates to a method of purifying juice; A coffee composition comprising coffee extract and milk is provided.

Finally, the present disclosure relates to a process for preparing a coffee beverage comprising the steps of mixing a clarifying fruit juice and a coffee extract; And commercializing a mixture of the clarifying fruit juice and the coffee extract.

The coffee composition according to one embodiment of the present disclosure includes flavor and aroma peculiar to fruits, including purifying juice, and suppresses the bitter taste of coffee. Therefore, it is possible to provide a coffee composition having high consumer's preference.

Further, the present specification can prevent the precipitation and emulsification stability, which occurs when using the opaque juice, including the clarifying juice, from adversely affecting, thereby providing a coffee composition with high quality stability of the product.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram illustrating a process for producing a coffee extract according to an embodiment of the present invention; FIG.
FIG. 2 is a view showing a process of manufacturing a cleansing fruit juice according to an embodiment of the present invention.
Fig. 3 is a view showing a process for producing a coffee composition according to an embodiment of the present invention.

Hereinafter, this specification will be described in detail.

In this specification, when a part is referred to as "including " an element, it is to be understood that it may include other elements as well, without departing from the other elements unless specifically stated otherwise.

The present disclosure relates to clarifying juice; And a coffee extract.

In the domestic coffee drink market, coffee compositions containing fruit flavor or fruit powder instead of juice have been commercialized and distributed because of difficulty in long-term distribution and / or processing due to sterilization or quality stability due to PH difference.

The coffee composition according to one embodiment of the present invention can be differentiated in taste and aroma of coffee, including juice instead of fruit fragrance or fruit powder, and a preferred juice can be selected.

The clarifying fruit juice is used in the case of using uncleaned fruit juice which does not have clarification treatment to prevent the phenomenon of precipitation due to the fiber in the opaque fruit juice and separation phenomenon due to reaction with milk, It is possible to provide a coffee composition having excellent stability.

Further, the coffee composition according to one embodiment of the present invention is suitable for distribution, because the manufacturing method is relatively simple, easy to process, and easy to be stable.

In one embodiment of the present disclosure, the purifying juice comprises: banana juice; Mango juice; Blueberry juice; And apple juice.

In addition to the above-mentioned nectar, the present invention is not limited to the juice which can be refined, and can be variously manufactured according to the consumer's choice.

As used herein, the term " refinement "refers to a process that converts an emulsion or turbid liquid generated by suspended particles or precipitates into a transparent liquid state.

In one embodiment of the present disclosure, the clarifying fruit juice has a transmittance of 80% or more in the case of banana juice and mango juice, a transparency of 90% or more in the apple juice, and the blueberry juice has turbidity, Shall meet the quality standards below 10 NTU (nephelometric turbidity unit).

In one embodiment of the present disclosure, the clarifying juice is from 0.1% to 5% by weight, based on the total weight of the coffee composition. Within this range, a flavor that can be harmonized with the coffee extract can be realized.

Also, in one embodiment of the present disclosure, the acidity of the clarifying juice is from pH 3.0 to pH 4.5.

In one embodiment of the present disclosure, the coffee composition further comprises milk. Milk, including the milk, can be prepared.

The coffee composition according to one embodiment of the present invention inhibits the absorption of caffeine by drinking milk or juice together and is useful in terms of health function.

In one embodiment of the present invention, the coffee extract is extracted from arabica beans. When the arabica beans are used, the quality of the coffee composition well coordinated with the refining juice can be secured.

In another embodiment, the coffee extract has a coffee solids content of 12.3% to 13.9%. Coffee extracts containing such high coffee solids can have a deep and deep flavor of coffee.

In one embodiment of the present disclosure, the term "coffee solids" refers to the flavor and aroma of coffee within the coffee extract, which refers to the total weight of soluble matter in the coffee.

In one embodiment of the present invention, the coffee composition further comprises one or more additives selected from the group consisting of water, saccharides, acidity regulators, emulsifiers and fragrances.

In one embodiment of the present disclosure, the coffee composition comprises milk; And one or more additives selected from the group consisting of water, a saccharide, an acidity regulator, an emulsifier, and a perfume.

In one embodiment, the refining juice is from 0.1% to 5% by weight based on the total weight of the coffee composition, the coffee extract is from 3% to 5% by weight, the milk comprises from 15% 20% by weight, and the additive is 70% by weight to 80% by weight.

In the present specification, the saccharides include, but are not limited to, sugars and the like. In one embodiment of the present disclosure, the content of the saccharide is from 8% by weight to 9% by weight, based on the total weight of the coffee composition.

In this specification, the acidity regulator may be sodium bicarbonate, but is not limited thereto. The pH adjuster controls the pH of the mixture of the coffee extract and the clarifying juice to be similar to the pH of the milk ingredients such as milk to prevent the mixture of the coffee extract and the clarifying juice from separating from the oil component or forming a precipitate.

In one embodiment of the present invention, the content of the acidity regulator is 0.1% to 0.2% by weight based on the total mass of the whole coffee composition. Within this range, the pH of the clarifying fruit juice and the coffee extract mixture can be controlled similarly to the emulsion, and the occurrence of saltiness and the occurrence of settling can be prevented.

In the present specification, the emulsifier may be a sucrose fatty acid ester, but is not limited thereto.

In this specification, the mixture of the milk and the emulsifier may be defined as an emulsion. When an emulsifier is mixed with the milk to form an emulsion, the emulsion stabilization of the milk can be enhanced.

In this specification, the perfume can be used in the art, and is not limited thereto.

In one embodiment of the present disclosure, there is provided a process for producing the coffee composition as described above.

The present disclosure relates to a method of making a coffee product, And commercializing a mixture of the clarifying fruit juice and the coffee extract.

In one embodiment of the present disclosure, it may comprise preparing a clarifying juice prior to mixing the clarifying juice and the coffee extract.

In another embodiment, the method may comprise the step of preparing the coffee extract prior to mixing the clarifying fruit with the coffee extract.

Specifically, in one embodiment of the present invention, there is provided a method for producing a fermented fruit juice, comprising the steps of: extracting a fruit raw material, preparing a purifying juice through enzyme treatment, concentration and filtration; Preparing a coffee extract by roasting and extracting coffee beans; Adding a purifying juice, a coffee extract, and an acidity controlling agent to prepare a mixed solution; Adding an emulsifier and an additive to the mixed solution to prepare a mixed solution; And sterilizing the compounding liquid at 121 ° C to 125 ° C for 20 minutes to 30 minutes.

Hereinafter, each step will be described in detail.

1. Manufacture of cleansing juice

The step of preparing the clarifying juice of the present invention includes washing and crushing the fruit source; A step of squeezing the crushed fruit source and the crushed fruit source; Enzymatically decomposing the juice; And concentrating and filtering.

FIG. 2 is a view showing a manufacturing process of a cleansing fruit juice. Specifically, the step of preparing the cleansing fruit juice comprises the steps of: selecting fruit juice and fruit juice; Washing and crushing the selected fruit sources; A step of squeezing the crushed fruit source and the crushed fruit source; Enzymatically decomposing the juice; Centrifuging the juice; And filtering, concentrating and filling the separated juice.

In the embodiment of the present invention, the step of enzymatic degradation of the juice is performed by enzymatic decomposition using pectinase. Specifically, the step of enzymatic degradation is carried out by using an enzyme treatment with pectin degrading enzyme at 20 ° C to 50 ° C for about 1 hour.

In one embodiment of the present invention, the enzyme-treated juice is squeezed, sterilized at 95 ° C for 60 seconds, and subjected to first concentration through a concentrator.

In another embodiment of the present invention, the concentrated juice may be subjected to secondary enzymatic degradation using a pectinolytic enzyme at 15 ° C to 50 ° C for 3 hours.

In one embodiment of the present disclosure, the step of filtering, concentrating, and filling the juice comprises performing ultrafiltration in a concentration of 1 占 퐉, sterilizing the filtered concentrate at 115 占 폚 for 4 seconds, Concentrate to Bx and cool.

A concentrate suitable for this quality can be stored frozen after being sealed by injection.

In this specification, the purifying juice is the same as the above.

2. Preparation of coffee extract

In one embodiment of the present disclosure, the step of producing the coffee extract comprises: distributing coffee beans; Crushing the roasted coffee beans; Extracting the ground coffee beans; And concentrating the extract.

In one embodiment of the present disclosure, the step of concentrating the extract liquid adjusts the concentration of coffee solids to 12.3% to 13.9%.

In the present specification, the "green bean" means coffee beans in an unprocessed state.

In the present specification, the term "bean" means coffee after roasting the green beans.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram illustrating a process for producing a coffee extract according to an embodiment of the present invention; FIG. Specifically, the method comprises the steps of: removing foreign matters and defective beans from a sorter to select green beans; Distributing the selected coffee beans; Crushing the roasted coffee beans; Extracting the ground coffee; Cooling the coffee extract; Filtering or centrifuging the cooled coffee extract; And sterilizing, cooling and inspecting the separated extract.

In one embodiment of the present invention, in the step of distributing the selected green beans, the selected green beans are metered by an automatic weighing system, transferred to a distributor, and then transferred to an automatic distributor at 190 캜 to 220 캜 for 6 to 22 minutes Distribute.

In one embodiment of the present disclosure, the distribution chromaticity (L) is distributed to 20.5 ± 0.5, and then discharged to a cooler to be quenched.

In this specification, the step of grinding the roasted coffee beans can be ground to a level suitable for extracting the roasted coffee beans with an automatic grinder.

In this specification, the step of extracting the ground coffee may be successively extracted with water under heating pressure.

In this specification, the step of cooling, filtering or centrifuging the coffee extract can be used to separate insoluble solids contained in the coffee extract.

In this specification, the coffee extract prepared above can be stored frozen after injection-sealing.

The coffee extracts herein are the same as those described above.

3. mixing the purifying juice with the coffee extract

In one embodiment of the present disclosure, the mixing of the clarifying juice with the coffee extract comprises mixing the coffee juice with the clarifying juice; And adjusting the pH of the mixture of the clarifying juice and the coffee extract.

In one embodiment of the present disclosure, there is provided a method for preparing a coffee product comprising the steps of: preparing a emulsion by mixing milk and an emulsifier after adjusting the pH of the mixture of the clarifying fruit juice and the coffee extract; And mixing the emulsion with a mixture of the purifying juice and a coffee extract.

In one embodiment of the present disclosure, mixing the clarifying fruit juice and the coffee extract comprises: mixing the coffee juice with the clarifying fruit juice; Adjusting the pH of the mixture of the purifying juice and the coffee extract; Mixing milk and an emulsifying agent to prepare an emulsion; And mixing the emulsion with a mixture of the purifying juice and a coffee extract.

In one embodiment, the step of mixing the coffee composition with the clarifying juice comprises adding milk to the mixture of the clarifying juice and the coffee extract; And one or more additives selected from the group consisting of water, a saccharide, an acidity regulator, an emulsifier, and a flavoring agent.

In this specification, the mixing of the clarifying fruit juice with the coffee extract is carried out by putting a purifying juice of 60 ° Bx to 65 ° Bx in a separate tank and dissolving it, passing the mixture through a 150 mesh strainer, ; And a solid content of 12.3% to 13.9% in a raw material dissolution tank, dissolving the mixture in room temperature water, and then transferring it to a mixing tank.

In inserting the coffee extract into a blender, undissolved coffee extract and insoluble solids can be removed using a 150 to 200 mesh strainer.

In this specification, the step of adjusting the pH of the clarifying fruit juice and the coffee extract may use an acidity adjusting agent.

The purifying juice and the coffee extract have a low pH and adversely affect quality stabilization such as separation and precipitation when mixed with milk components such as milk. In addition, due to the low pH, aggregation and precipitation of the milk protein may occur during retort sterilization.

By using the acidity adjusting agent in the present specification, separation and precipitation caused by pH can be prevented and quality stabilization can be enhanced.

Specifically, as an acidity controlling agent, sodium hydrogencarbonate is mixed with a mixture of a clarifying fruit juice and a coffee extract, and the pH is raised from pH 6 to pH 7, which is similar to the emulsion. In this case, the acidity regulator is dissolved in water at 40 ° C to 50 ° C and then added.

In one embodiment of the present disclosure, the step of dissolving the additive and introducing the additive into the blender includes the step of adding the additive of the saccharide.

In one embodiment of the present invention, the saccharide can be formed by dissolving and filtering with water at room temperature using sugar.

In this specification, the step of preparing the emulsion can be prepared by mixing the above-mentioned milk and emulsifier.

Specifically, the emulsion of the present specification includes a step of mixing an emulsifier and a sterilizing oil; Homogenizing; And cooling.

More specifically, as an emulsifier, 0.1% by weight to 0.2% by weight, based on the total weight of the coffee composition, of sucrose fatty acid ester is mixed with 1% by weight of sugar, followed by stirring at 60 to 65 ° C for 20 minutes to 30 minutes , Dissolve.

After the dissolved emulsifier is transferred to the mixing tank, the sterilized oil stored in a refrigerated state is preheated to 60 ° C to 65 ° C by a high temperature short time method (HTST) and transferred to a mixing tank, Mix with emulsifier.

The emulsifier and the sterilizing oil can be homogenized at a homogenization pressure of 200 kg / cm 2 (150/50) and then cooled to produce an emulsion.

In one embodiment of the present invention, an additive such as a perfume may be further added after mixing the emulsion, the purifying juice, and the coffee extract mixture. The above additives can be suitably adjusted according to the quality standard of a person skilled in the art.

The method may further include adding a predetermined amount of purified water to the mixture of the emulsion, the clarifying fruit juice, and the coffee extract to adjust the sugar content and pH to the standard.

The sugar content and pH can be appropriately adjusted by a person skilled in the art according to the preference of the consumer.

4. Step of commercializing a mixture of the clarifying fruit juice and the coffee extract

In one embodiment of the present disclosure, the step of commercializing the mixture of purifying juice and coffee extract comprises homogenizing a mixture of the purifying juice and the coffee extract; And sterilization, filling and sterilization.

In this specification, the step of homogenizing the mixture of the clarifying fruit juice and the coffee extract is specifically deaerated at 40 cmHg and then homogenized at a pressure of 150 kg / cm2 to 200 kg / cm2.

The temperature in the homogenizing step is preferably 60 占 폚 to 65 占 폚.

In this specification, the step of sterilizing, filling and sterilizing the homogenized mixture is carried out by sterilizing the homogenized mixture at 70 to 90 캜 for 30 seconds to 40 seconds, filling it at 70 캜 to 80 캜 and sealing.

In another embodiment, the homogenized compound may be sterilized at 70 ° C to 80 ° C. In another embodiment, the homogenized compound may be sterilized at 70 ° C to 90 ° C for 30 seconds to 40 seconds.

As used herein, the filling refers to sealing and enclosing the sterilized coffee composition in a container such as a can and bottle.

In one embodiment of the present invention, the charged mixture is sterilized at 121 ° C to 125 ° C for 20 minutes to 30 minutes, cooled to 30 ° C to 40 ° C, and then packaged. In this specification, sterilization refers to secondary sterilization at a temperature higher than the primary sterilization temperature.

Through the process of commercializing the coffee composition, the stability of the coffee composition in the distribution step can be enhanced.

Fig. 3 is a view showing a process for producing a coffee composition according to an embodiment of the present invention. Specifically, the method of the present invention comprises the steps of: injecting a purifying juice and a coffee extract prepared by the above-described method into a blender; Adjusting the pH of the purifying juice and the coffee extract; Dissolving the additive into a blender; Degassing and homogenizing the mixture introduced into the blender; And sterilization, filling and sterilization.

Hereinafter, the present invention will be described in more detail with reference to production examples, experimental examples, and the like. However, the examples according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the above-mentioned examples.

Production Example 1. Preparation of coffee extract

Processes and extracts of coffee beans were prepared using the process shown in Fig.

The arabica coffee beans were removed from the sorting machine and weighed with automatic weighing system and transferred to the distributor. (L) 20 to 21 at about 190 ° C to 220 ° C for about 6 to 20 minutes with an automatic distributor, discharged into a cooler, and quenched. The ground coffee beans were pulverized to a particle size suitable for extracting with an automatic pulverizer. The ground coffee grounds were placed in an extraction tower and continuously extracted with water under heating and pressing, and then cooled to 20 to 25 ° C through a heat exchanger. The extracted coffee liquid was adjusted to have a solid content of 12.3% to 13.9%, cooled, and then filtered and centrifuged to remove the coffee sludge. The extract was sterilized in a heat exchanger at 90 DEG C for 20 seconds, cooled to 10 DEG C to 12 DEG C, and sanitary wrapped after quality inspection.

Production Example 2. Preparation of purifying juice

The procedure of FIG. 2 was used to purify and juice the fruit through the fruit juice, enzyme decomposition and filtration process. Fruit and fruit were selected, washed, crushed, and juiced, and then transferred to an enzyme treatment tank. Enzyme treatment was carried out at 20 ° C to 50 ° C for 1 hour using pectinolytic enzyme, and the enzyme-treated juice was squeezed, sterilized at 95 ° C for 60 seconds, and then concentrated through a concentrator. The primary concentrated material was enzymatically decomposed using a pectinolytic enzyme at 15 ° C to 50 ° C for 3 hours. The enzyme-treated concentrate was subjected to 1 占 퐉 ultrafiltration. The filtered concentrate was sterilized at 115 ° C for 4 seconds, concentrated to 65 ° Bx and cooled to 15 ° C.

Experimental Examples 1 to 4. Preparation of coffee composition

The coffee extract of the above Preparation Example was added and stirred, and sodium hydrogencarbonate was completely dissolved at 40 占 폚. Each of the refinement juices is transferred to a mixing tank at a predetermined mixing ratio, and emulsified products containing milk and additives are mixed and homogenized, sterilized, filled, hot pressurized sterilized, And the resulting mixture was blended to obtain a coffee composition containing purifying fruit juice.

Raw material Ratio of raw materials of coffee composition
(Unit: wt%) Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Coffee extract 4.32 4.32 4.32 4.32 milk 18 18 18 18 White sugar 8.286 8.286 8.286 8.286 Banana purifying juice 3.0 Apple purifying juice 3.0 Mango purifying juice 3.0 Blueberry purifying juice 3.0 Sodium hydrogencarbonate 0.15 0.15 0.15 0.15 Emulsifier 0.1 0.1 0.1 0.1 Spices 0.2 0.2 0.2 0.2

* The most desirable range of input of purifying juice is 3 ~ 3.5%, which minimizes the PH and sensory changes caused by heat sterilization at high temperature, thus maintaining optimal emulsification and sensory stability.

Test Example 1. Sensory Test

Each of the coffee compositions prepared in Experimental Examples 1 to 4 was subjected to a sensory test. The sensory test was a 5-point scoring method (5: excellent, 4: excellent, 3: moderate, 2: poor, 1: very poor) And sensory evaluation such as preference were measured, and the results are shown in Table 2 below.

Item flavor incense preference Experimental Example 1 4.5 4.3 4.3 Experimental Example 2 4.0 3.5 3.9 Experimental Example 3 4.3 4.5 4.2 Experimental Example 4 3.9 4.0 3.8

As a result of the sensory evaluation shown in Table 2, the palatability of the coffee composition containing banana and mango was found to be high.

Experimental Example 5 and Comparative Examples 1 to 3. Preparation of coffee composition

The coffee extract of the above Preparation Example was added and stirred, and sodium hydrogencarbonate was completely dissolved at 40 占 폚. Each purifying juice is transferred to a mixing tank at a predetermined mixing ratio. The emulsion containing milk and additives are mixed and homogenized, sterilized, filled, and pressurized at a high temperature, And the resulting mixture was blended to obtain a coffee composition containing purifying fruit juice.

Raw material Ratio of raw materials of coffee composition
(Unit: wt%) Experimental Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 Coffee extract 4.32 4.32 4.32 4.32 milk 18 18 18 18 White sugar 8.286 8.286 8.286 8.286 Banana purifying juice 3.0 Banana hazel juice 3.0 Fruit juice powder 0.5 Juice spices 0.2 Sodium hydrogencarbonate 0.15 0.15 0.15 0.15 Emulsifier 0.1 0.1 0.1 0.1 Spices 0.2 0.2 0.2 0.2

Test Example 2. Sensory Test

Each of the coffee compositions prepared in Experimental Example 5 and Comparative Examples 1 to 3 was subjected to sensory evaluation. The sensory test was a 5-point scoring method (5: excellent, 4: excellent, 3: moderate, 2: poor, 1: very poor) And sensory evaluation such as preference were measured, and the results are shown in Table 4 below.

Item flavor incense preference Emulsion stability Precipitation and separation Experimental Example 5 4.4 4.3 4.3 4.3 4.5 Comparative Example 1 4.1 3.7 3.9 3.5 3.1 Comparative Example 2 3.3 3.4 3.0 4.3 3.9 Comparative Example 3 3.2 3.1 3.1 4.4 4.5

As a result of the sensory test shown in Table 4, the coffee composition containing the clarifying fruit juice showed the highest sensory preference, and the coffee composition containing the fruit powder or the fruit flavoring had a relatively normal taste, 5, respectively.

In terms of quality stability, Experimental Example 5 containing cleansing fruit juice and Comparative Example 3 containing fruit flavoring showed high emulsion stability, precipitation and separation stability, and Comparative Example 1 containing turbid juice and fruit powder The stability of the product of Comparative Example 2 was relatively low.

Therefore, the results of Table 4 show that the coffee composition containing the clarifying fruit juice has higher taste, flavor, and preference than the coffee composition containing the opaque fruit juice, the fruit juice powder or the juice flavor in place of the clarifying fruit juice, .

Claims

Purifying juice; And
A coffee composition comprising a coffee extract.

The method according to claim 1,
Wherein the coffee composition further comprises milk.

The method according to claim 1,
The purifying juice may be a banana juice; Mango juice; Blueberry juice; And apple juice. &Lt; RTI ID = 0.0 > 21. < / RTI >

The method according to claim 1,
Wherein the coffee extract is extracted from an arabica bean.

The method of claim 2,
Wherein the coffee composition further comprises one or more additives selected from the group consisting of water, saccharides, acidity regulators, emulsifiers and perfumes.

The method of claim 5,
Based on the total mass of the coffee composition,
Wherein the purifying juice is 0.1 wt% to 5 wt%
Wherein the coffee extract comprises 3 wt% to 5 wt%
The milk is 15% to 20% by weight,
Wherein the additive is 70% to 80% by weight.

Mixing the clarifying juice and the coffee extract; And
And commercializing a mixture of said clarifying juice and coffee extract.

The method of claim 7,
Further comprising the step of preparing clarifying juice prior to mixing the purifying juice and the coffee extract,
The step of preparing the clarifying juice
Washing and crushing fruit fruits and vegetables;
A step of squeezing the crushed fruit source and the crushed fruit source;
Enzymatically decomposing the juice; And
Concentrating and filtering the coffee composition.

The method of claim 7,
Further comprising the step of preparing a coffee extract prior to mixing the purifying juice and the coffee extract,
The step of preparing the coffee extract
Distributing the coffee beans;
Crushing the roasted coffee beans;
Extracting the ground coffee beans; And
And concentrating the extract.

The method of claim 9,
Wherein the step of concentrating the extract is to adjust the concentration of coffee solids to 12.3% to 13.9%.

The method of claim 7,
The step of mixing the purifying juice with the coffee extract
Mixing the purifying juice with the coffee extract; And
And adjusting the pH of the mixture of the clarifying juice and the coffee extract.

The method of claim 11,
After adjusting the pH of the mixture of the purifying juice and the coffee extract
Mixing milk and an emulsifying agent to prepare an emulsion; And
Further comprising mixing the emulsion with a mixture of the purifying juice and a coffee extract.

The method of claim 7,
The step of commercializing the mixture of purifying juice and coffee extract
Homogenizing the mixture; And
Sterilizing, filling and sterilizing the coffee composition.