KR20170100228A - The method for producing latte - Google Patents
The method for producing latte Download PDFInfo
- Publication number
- KR20170100228A KR20170100228A KR1020160022519A KR20160022519A KR20170100228A KR 20170100228 A KR20170100228 A KR 20170100228A KR 1020160022519 A KR1020160022519 A KR 1020160022519A KR 20160022519 A KR20160022519 A KR 20160022519A KR 20170100228 A KR20170100228 A KR 20170100228A
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- KR
- South Korea
- Prior art keywords
- powder
- latte
- weight
- persimmon
- preparing
- Prior art date
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
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- 235000008939 whole milk Nutrition 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
- A23C9/1546—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres in powdered, granulated or dried solid form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/31—Foods, ingredients or supplements having a functional effect on health having an effect on comfort perception and well-being
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a method for preparing a hongsilatte powder using a sensory method and a hongsilatte powder produced therefrom, and more particularly,
Also provided is a latte powder produced by the above production method.
Therefore, the lyophilized liquefied liqueur has the effect of providing a latte having both functionality, nutrition, and palatability because it can be easily burned in water because it has excellent solubility and dispersibility while feeling the taste of persimmon by processing the lyophilized sensory and sub ingredient in powder form.
In addition, it facilitates consumption of persimmon while benefiting the human body, contributing to the increase of farm income by facilitating consumption of persimmon, and it is possible to easily manufacture latte at home or coffee shop, thereby enhancing sales of self-employed person There is an effect of generating various added value.
Description
More particularly, the present invention relates to a method of preparing a hongsilatte powder using a sensory method and a hongsilatte powder produced therefrom, and more particularly, to a method of preparing a hongsitlate powder by mixing a starch, which has been subjected to a softening process, The present invention also relates to a method for producing a hongsilatte powder using a sensation of being processed into a powder form through grinding and a hongsilata powder prepared therefrom.
Caffe latte is one of the coffee with hot milk, one of the kinds of coffee that can be found all over the world and is one of the most common types with cappuccino and espresso
Caffe latte is a coffee that mixes milk and espresso coffee in a ratio of 1: 2 or 1: 3. Especially, caffe latte is a drink which has a soft taste due to a mixture of milk and coffee, to be.
The café latte also has syrups depending on your preference. For example, there are various latte drinks such as caramel latte and chocolate syrup added mocha latte. These lattes contain milk, It is also used as.
As the interest in café latte has increased, recently, latte using various products has been developed. Typical products include green tea latte and sweet potato latte. Currently, there is a latte combined with fruit and functional food Is being developed continuously.
On the other hand, it is an alkaline fruit which is rich in nutrition and contains about 15 to 18% of saccharides such as glucose and fructose, and vitamin C is about 5 to 12 times of 20 to 50 mg / It is rich in tannic acid, which is rich in vitamin A, and has a bland taste.
In particular, it is known that tannin acts not only to stop diarrhea and to improve the pharyngeal function, but also to lower blood pressure without changing the electrocardiogram, and studies on the pharmacological action of persimmon are also actively carried out In fact.
In addition, persimmon leaves are processed in various ways such as persimmons, red peppers and dried persimmons. The sweet persimmon is rich in vitamin A, which is beta carotene, and the red pepper is superior to sweet persimmon in vitamin C content. But it is high in sugar and minerals, so it can catch both taste and nutrition.
However, because the quality changes easily during storage, processing, and distribution compared to other fruits, the senses can not be efficiently used or stored in large quantities at one time, and many of them are left in abundance.
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and it is an object of the present invention to provide a method for preparing a powder, The present invention provides a method for producing Honsyra Latte powder which is free from lyophilized hyssy and additives and is processed into powder form to feel the taste of persimmon while still having good solubility and dispersibility so that it can be easily burned in water to have functionality, nutrition and palatability It has its purpose.
In order to achieve the above-mentioned object, the present invention provides a method of preparing a horsetail flesh of soft wheat flour obtained by softening wheat flour, aging flour, and removing seeds, faeces and skin; A lyophilization step of lyophilizing the red pepper pulp in the preparing step so as to maintain a moisture content of 1 to 5% by weight; The lyophilized skim milk and the additives are mixed and agitated in the lyophilization step (S200), wherein the skim milk is 15 to 40 wt%, the additives are 20 to 40 wt% of skim milk powder, 35 to 45 wt% 1 to 5% by weight, and 2 to 3% by weight of purified salt; And grinding the mixture in the stirring step to a size of 50 to 100 mesh to obtain a powdery form. The present invention also provides a method for manufacturing a horseradishte powder using the same.
The present invention also provides a horseradishte powder produced by the above production method.
As described above, according to the present invention, the lyophilized hongsi and the subsidiary material are processed into a powder form to feel the taste of the persimmon while retaining the excellent solubility and dispersibility, so that they can be eaten easily in water and have excellent functionality, nutrition and palatability It has the effect of providing the Hongxi latte.
In addition, it facilitates consumption of persimmon while benefiting the human body, thereby contributing to the increase of farm income, and it is possible to manufacture Hongshi latte easily at home or coffee shop, thereby enhancing the sales of the self-employed with the activation of the latte market So that it is possible to generate various added value.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a preferred embodiment of the steps of the production process according to the invention,
The process for preparing the hongsilatte powder using the senses according to the present invention and the hongsilatte powder prepared therefrom are characterized in that the hongsi obtained through the softening process is freeze-dried to mix the subsidiary materials comprising the alpha, black and white salts, Dried and freeze-dried red liquor and additives are processed into a powder form to give a flavor of the persimmon while retaining its solubility and dispersibility, so that it can be easily burned in water, thus providing a functional, nutritious and palatable dish.
To this end, the present invention is sequentially performed in the preparation step (S100), the lyophilization step (S200), the stirring step (S300), and the processing step (S400) as shown in FIG.
The preparation step (S100) is a step of preparing the senses for processing the composition of the latte. First, the quality inspection and the contamination inspection are carried out to check the sensation of the sensation and the contamination of the senses selected to soften the sensation. .
Prepared spirits should be thoroughly washed in running clean water to remove contamination, soften the sensation of sagging, and then mature with a red pepper, and then prepare only the red pepper pulp from which seeds, nipples, and skin have been removed.
In the preparing step (S100), processing with the latte composition is carried out by using a feeling that the sweet taste is low and the merchantability is low, so that the production cost is minimized, but the sugar content is increased during the process of becoming red, This is because the farmer or the manufacturer who sells can use the product even if the softening process is not carried out directly, thereby contributing to the increase in the farm household income.
On the other hand, the step of softening the sensation in the preparation step (S100) is to produce an ethylene generator which induces ethylene generation, thereby inducing softening and de-mixing of the easily appreciated feeling. The use of ethylene generator is 15kg packed unit. If you dip the ethylene generator liquid into 3 pieces of cotton (4 * 4cm) at 10 ~ 15 ℃, there will be difference depending on the kind, but usually it will be 3 ~ 4 days. .
The number of cotton wool fabrics soaked with ethylene generator should be adjusted according to temperature by 1/2 at the temperature of 25 ℃ or higher, 2 at 18 ~ 20 ℃ and 4 at 8 ℃.
Under the above conditions, the softened sponge is frozen at -20 ° C in the red state to remove the hard skinned hongsi shells, nipples, and seeds. This is to prevent the contamination of the foreign matter and the color of the persimmon when the shells, nipples, and seeds are removed without being frozen, thereby improving the merchantability.
The lyophilization step S200 is a step of lyophilizing the lime fruit prepared in the preparing step S100 so as to maintain the moisture of 1 to 5% by weight with respect to the weight. The lyophilization step (S200) Of the original color, of course, to keep the taste and aroma.
In the freeze-drying step (S200), freeze-drying is performed so as to maintain the moisture of 1 to 5% relative to the weight of the hongisu pulp, which may lead to corruption of the hongsu flesh when the water content is higher than the above range. To prevent the incense or flavor of the product from being deteriorated. When the product is freeze-dried at a lower water content than the above range, the freeze-drying process takes a long time in order to lower the water content, It is for this reason.
The stirring step (S300) is a step of mixing and stirring the lyophilized hongisu pulp, the skimmed milk powder, the alpha derivative, the whitish white powder, and the purified salt in the lyophilization step (S200). More specifically, 40 to 40% by weight of skimmed milk powder, 35 to 45% by weight of alpha fine powder, 1 to 5% by weight of pure white sugar, and 2 to 3% by weight of purified salt.
The skim milk powder is prepared by separating and removing fat from milk and drying it. The skim milk powder is reduced to milk by pouring water. It is suitable for use as a latte due to high protein low calorie than whole milk powder, Because of its better dispersibility, skimmed milk powder is suitable for many uses as latte powder.
Alpha fine powder is obtained by boiling rice starch and high pressure and crushing the starch of rice by alpha (luxation), and it improves the quality of latte by mixing sweetness and sweet taste of skim milk and skim milk powder.
Glucose and refined salt are added to the sweetness of persimmon, skim milk powder and alpha-derivative, and are used to increase sweetness.
The processing step S400 is a step of milling the agitated mixture in the agitation step S300 to a size of 50-100 mesh and processing it into a powder form. In the processing step S400, the mixture is pulverized to a size of 50-100 mesh If the amount is less than the above range, the particle size is excessively fine, so that the pulverization process takes a long time and expensive equipment should be used. If the particle size is out of the above range, the solubility of the powder is low, It is because it does not support.
On the other hand, 0.1 to 2 parts by weight of the cinnamon powder and 0.1 to 2 parts by weight of the ginger powder are mixed with each other based on 100 parts by weight of the horseshoe flesh and the subsidiary material stirred in the stirring step (S300), and the soft and sweet texture of the latte, The effect was mixed together, and the cinnamon and ginger were mixed in the above-mentioned range so as to have a function as a fodder and a raw material.
In addition, the present invention includes the above-mentioned method for preparing Hongxia latte powder, wherein 20 to 30% by weight of the Hongxia latte powder of the present invention is mixed with 90 to 120% by weight of water or milk, .
S100: preparation step S200: freeze-drying step
S300: stirring step S400: machining step
Claims (4)
A freeze-drying step (S200) of lyophilizing the horseshoe flesh to maintain the moisture of 1 to 5% by weight in the preparing step (SlOO);
The lyophilized skim milk and the additives are mixed and agitated in the lyophilization step (S200), wherein the skim milk is 15 to 40 wt%, the additives are 20 to 40 wt% of skim milk powder, 35 to 45 wt% (S300) comprising 1 to 5% by weight of a salt and 2 to 3% by weight of a purified salt;
A step (S400) of pulverizing the agitated mixture in the stirring step (S300) to a size of 50 to 100 mesh and processing it into powder form (S400);
Wherein the method comprises the steps of:
Wherein 0.1 to 2 parts by weight of cinnamon powder and 0.1 to 2 parts by weight of ginger powder are mixed with each other based on 100 parts by weight of the horseradish flesh and the subsidiary material stirred in the stirring step S300.
20 to 30% by weight of the honti latte powder and 90 to 120% by weight of water or milk are blended together to form a lattice latte.
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| KR20190054827A (en) * | 2017-11-14 | 2019-05-22 | 대한민국(농촌진흥청장) | Method for manufacturing of a powdered soft-persimmon beverage using spray drying |
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| KR102149584B1 (en) | 2018-12-17 | 2020-08-31 | 산청군 | Manufacturing method of latte powder using ginseng berry |
| KR102308137B1 (en) | 2019-11-29 | 2021-10-01 | 장덕심 | Manufacturing method of ripe persimmon puree with ginger and ripe persimmon puree with ginger manufactured by the same |
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| KR20190054827A (en) * | 2017-11-14 | 2019-05-22 | 대한민국(농촌진흥청장) | Method for manufacturing of a powdered soft-persimmon beverage using spray drying |
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