KR20220016607A - Cold water soluble creamer and method for preparing the same - Google Patents

Abstract

The present invention relates to cold water-soluble creamer powder and a method for manufacturing the same. The creamer powder of the present invention can be dissolved in not only hot water but also cold water, can provide clean taste and flavor to a beverage, and has excellent storage stability.

Description

Cold water soluble creamer and method for preparing the same {Cold water soluble creamer and method for preparing the same}

The present invention relates to a creamer powder soluble in cold water and a method for preparing the same.

Coffee creamer, also called non-dairy creamer or coffee whitener, is a powdered additive added to coffee. It is widely used as a substitute for cream and is particularly popular in Korea.

Creamer is prepared by adding saccharides, proteins, emulsifiers, buffer salts, etc. to vegetable oils such as palm oil or palm kernel oil as main raw materials. Powdered vegetable cream was first released as “Mocha Mix Coffee Creamer” in 1950, and “Pream” was introduced in 1952. “Pream” was mainly made of powdered cream and sugar, but because of milk protein, it was not easily dissolved and the taste was also poor. After the failure of this product, in 1958, Carnation developed and sold a coffee creamer with vegetable oil added to make it easier to dissolve. Coffee-Mate, introduced by Carnation in 1961, was made entirely of vegetable fat without adding milk.

Creamer is added to coffee to neutralize the bitter taste of coffee and gives it a white turbidity to make the coffee appear more palatable. Unlike in the past when hot coffee was consumed, the number of franchisees has increased and iced beverages can be easily obtained. However, in homes and offices, the solubility and convenience of using the existing coffee mix for cold water is poor, and commercial iced coffee mixes are sold. In the case of hot water, the unique flavor is expressed, so it is mainly consumed in summer. Therefore, it is required to develop a creamer that can apply the flavor of the creamer regardless of the four seasons.

Korea Patent Publication No. 10-1985-0004894 (1986.08.19.)

The present inventor completed the cold water soluble creamer powder and its manufacturing method by developing a creamer powder having excellent solubility in cold water, giving an excellent sensory ability in cold water as well as in hot water, and having excellent storage stability while researching creamer powder.

The present invention provides a method comprising: (A) preparing a mixture comprising a carbohydrate, an emulsifier, casein or a salt thereof, and a phosphate salt (a-1); Step (a-2) of adding and mixing vegetable oil to the mixture of step (a-1): and homogenizing the mixture of step (a-2) to prepare an oil-in-water emulsion of the innermost phase (a- 3); (B) preparing a traumatic oil-in-water emulsion comprising a carbohydrate, an emulsifier and a vegetable oil; (C) mixing the innermost oil-in-water emulsion and the outermost oil-in-water emulsion; and (D) pulverizing the mixed solution of step (C).

In the method for producing the multi-emulsified O/W/O/W creamer powder of the present invention, the mixture of step (a-1) is preferably heated to 50-80°C.

In the manufacturing method of the multi-emulsified O/W/O/W creamer powder of the present invention, the vegetable oil of the step (A) is preferably heated to 50 ~ 80 ℃.

In the method for producing a multi-emulsified O/W/O/W creamer powder of the present invention, in the steps (B) and (C), it is preferable to mix the emulsion without going through a homogenizer.

In the method for producing the multi-emulsified O/W/O/W creamer powder of the present invention, the carbohydrate may be, for example, any one or more selected from starch syrup, dextrin, lactose, honey and sugar.

In the method for producing the multi-emulsified O/W/O/W creamer powder of the present invention, the emulsifier is, for example, selected from lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and polysorbate-based emulsifier It may be any one or more.

In the method for producing a multi-emulsified O/W/O/W creamer powder of the present invention, the casein or its salt is, for example, α-casein, β casein, γ casein, micellar casein, sodium casein, casein It may be any one or more selected from potassium and casein calcium.

In the method for preparing the multi-emulsified O/W/O/W creamer powder of the present invention, the phosphate is selected from, for example, potassium dibasic, sodium diphosphate, sodium polyphosphate, sodium pyrophosphate, sodium citrate and potassium polyphosphate. It may be any one or more.

In the method for producing a multi-emulsified O/W/O/W creamer powder of the present invention, the vegetable oil in step (A) is, for example, any one or more selected from palm oil, palm kernel oil, hydrogenated palm kernel oil, palm oil and hydrogenated palm oil. can

In the method for producing a multi-emulsified O/W/O/W creamer powder of the present invention, the vegetable oil of step (B) is, for example, MCT oil (medium chain triglyceride oil), canola oil, low linolenic acid canola oil, soybean oil, high It may be any one or more selected from olein soybean oil, sunflower oil, high olein sunflower oil, cottonseed oil, and corn oil.

The present invention provides a method comprising: (A) preparing a mixture comprising a carbohydrate, an emulsifier, casein or a salt thereof, and a phosphate salt (a-1); Step (a-2) of adding and mixing vegetable oil to the mixture of step (a-1): and homogenizing the mixture of step (a-2) to prepare an oil-in-water emulsion of the innermost phase (a- 3); (B) preparing a traumatic oil-in-water emulsion comprising a carbohydrate, an emulsifier and a vegetable oil; and (C) mixing the innermost oil-in-water emulsion and the outermost oil-in-water emulsion; and (D) pulverizing the mixed solution of step (C); provides a method for producing a multi-emulsified O/W/O/W creamer powder comprising.

In the method for preparing the multi-emulsified O/W/O/W creamer powder of the present invention, the MCT oil may be, for example, any one selected from caprylic acid, capric acid and lauric acid.

In the method for producing the multi-emulsified O/W/O/W creamer powder of the present invention, the vegetable oil of the step (A) and the vegetable oil of the step (B) are preferably 5-7: a weight ratio of 3-5 It is better to mix with

In the method for producing a multi-emulsified O/W/O/W creamer powder of the present invention, the innermost oil-in-water emulsion is preferably 50 to 70% by weight of sugar, 25 to 35% by weight of vegetable oil, casein or a salt thereof It is preferable to include a solid content composition consisting of 1 to 5% by weight, 1 to 5% by weight of phosphate, and 0.5 to 2.0% by weight of an emulsifier.

In the method for producing a multi-emulsified O/W/O/W creamer powder of the present invention, the traumatic oil-in-water emulsion is preferably 50 to 80% by weight of carbohydrate, 20 to 40% by weight of vegetable oil, 0.5 to 2% by weight of emulsifier It is good to include a solids composition consisting of %.

In the method for producing a multiple emulsification O/W/O/W creamer powder of the present invention, the multiple emulsion O/W/O/W creamer powder preferably has solubility in cold water of 5 to 10° C. it's good

The present invention provides a method comprising: (A) preparing a mixture comprising a carbohydrate, an emulsifier, casein or a salt thereof, and a phosphate salt (a-1); Step (a-2) of adding and mixing vegetable oil to the mixture of step (a-1): and homogenizing the mixture of step (a-2) to prepare an oil-in-water emulsion of the innermost phase (a- 3); (B) preparing a traumatic oil-in-water emulsion comprising a carbohydrate, an emulsifier and a vegetable oil; (C) mixing the innermost oil-in-water emulsion and the outermost oil-in-water emulsion; and (D) pulverizing the mixed solution of step (C); provides a multi-emulsified O/W/O/W creamer powder having cold water solubility prepared by a method comprising.

The present invention provides an oil-in-water emulsion containing carbohydrates, emulsifiers, casein or salts thereof, phosphates and vegetable oils; And it provides a multi-emulsified O/W/O/W creamer powder comprising; and an externally coated oil-in-water emulsion of the innermost phase, an external oil-in-water emulsion comprising carbohydrates, emulsifiers and vegetable oils.

The creamer powder of the present invention can be dissolved in not only hot water but also cold water, and can impart a clean taste and flavor to a beverage, and has excellent storage stability.

1 is a schematic diagram showing the manufacturing process of the present invention multi-emulsified creamer powder.

Creamer contains a large amount of carbohydrates, and fat and protein, emulsifier and phosphate are mixed together, mixed and emulsified in a liquid phase, and then subjected to a powdering process. When the creamer is dissolved in water, The melting temperature varies accordingly.

In light of the instant food quality (commerciality) of powdered creamer that must be provided to consumers without harming the product's inherent flavor and physical properties at room temperature during the manufacturing and distribution process, the fats and oils that can be used for products that can be dissolved in cold water are The melting point must be at least 10°C. However, when a powdery creamer is manufactured using a low-melting fat and oil, rancidity occurs at room temperature during the distribution process and the marketability is lowered. It has been used and manufactured by raising the

On the other hand, the conventional cold water-soluble creamer uses a liquid oil such as sunflower oil with a low melting point, or an emulsifier having a hydrophilic property to a powder made by using a fat or oil that has oxidation stability such as palm oil but is not soluble in cold water to the outside to improve solubility. manufactured by the method. However, the former has a problem that it is difficult to store for a long time due to the characteristics of liquid oil with poor oxidation stability, and there is a problem of giving off a fishy smell when coffee is brewed with hot water. The latter has a problem in that it is difficult to apply commercially because of excessive manufacturing cost and facility investment.

Accordingly, the present inventors find the optimal mixing ratio of palm oil and MCT oil, apply multiple emulsion (multiple emulsion O/W/O/W) to place palm oil with poor cold water solubility in the powder as much as possible, and MCT oil with excellent solubility A novel creamer composition that has excellent oxidation stability, melts well in hot as well as cold water and has price competitiveness, and a powdered creamer powder, have been developed by providing solubility by placing it outside.

The multi-emulsified creamer powder of the present invention is an oil-in-water emulsion containing carbohydrates, emulsifiers, casein or salts thereof, phosphates and vegetable oils; and a traumatic oil-in-water emulsion comprising a carbohydrate, an emulsifier, a casein or a salt thereof, and vegetable oil, which coats the innermost oil-in-water emulsion from the outside.

Specifically, the multiple emulsion O/W/O/W (multiple emulsion O/W/O/W) creamer powder of the present invention is A) preparing a mixture comprising sugar, emulsifier, casein or a salt thereof and phosphate (a) -One); Step (a-2) of adding and mixing vegetable oil to the mixture of step (a-1): and homogenizing the mixture of step (a-2) to prepare an oil-in-water emulsion of the innermost phase (a- 3); (B) preparing a traumatic oil-in-water emulsion comprising a carbohydrate, an emulsifier and a vegetable oil; (C) mixing the innermost oil-in-water emulsion and the outermost oil-in-water emulsion; and (D) pulverizing the mixed solution of step (C).

For the powdering in step (D), as an example, a conventional drying method such as spray drying, drum drying, hot air drying or freeze drying may be used, and the method is not limited thereto. However, it is preferable to select a suitable method in which the average particle diameter of the powder can be in the range of 100 μm to 300 μm.

In the present invention, in the steps (B) and (C), it is preferable to mix the emulsion without going through a homogenizer. It does not homogenize, but it has its characteristic.

In general, multi-emulsification involves two steps. First, the step of preparing the innermost emulsion, the second It is a step of mixing by adding the innermost emulsion to the first trauma emulsion. In this experiment, in order to prepare an emulsion in the most stable state of the droplet, the first inner phase emulsion was mixed and then homogenized. In addition, in order to have cold water solubility, MCT with a low melting point and starch syrup having hydrophilic properties must be placed on the outer side, so it was prepared as a primary trauma emulsion through mixing. After the innermost emulsion was added to the outermost emulsion, it was mixed without being homogeneous. When the final mixed solution is subjected to a homogeneous process, the interface is broken by a physical impact, and the innermost and outermost fats and oils may be mixed, causing the multi-emulsification to be broken, which may decrease the solubility of cold water. Therefore, the innermost emulsion is subjected to a homogenization process, but the outer emulsion and the final mixed solution are not homogenized.

In the present invention, the term "emulsion" refers to emulsified compositions, and these emulsified compositions are arbitrarily emulsified to suit the use of processed products such as ice cream, cosmetics, creamers, etc.

In the method for producing a multi-emulsified O/W/O/W creamer powder of the present invention, the mixture of step (a-1) is preferably heated to 50 to 80° C., in the above temperature range, casein or This is because its salt can be sufficiently hydrated to make it flexible. This helps to stabilize the emulsion and increases the encapsulation efficiency.

In the method for producing a multi-emulsified O/W/O/W creamer powder of the present invention, the vegetable oil in step (A) is preferably heated to 50 to 80° C., but in the above temperature range, water and vegetable oil This is because it is easy to become emulsified.

In the method for producing a multi-emulsified O/W/O/W creamer powder of the present invention, the vegetable oil of step (A) may be, for example, any one or more selected from palm oil, palm kernel oil, hydrogenated palm kernel oil, palm oil and hydrogenated palm oil. The vegetable oil of step (B) is, for example, MCT oil (medium chain triglyceride oil), canola oil, low linolenic acid canola oil, soybean oil, high olein soybean oil, sunflower oil, high olein sunflower oil, cottonseed oil and corn oil It may be any one or more selected from among. Most preferably, the vegetable oil of step (A) is preferably palm oil and hydrogenated palm oil, and the vegetable oil of step (B) is preferably MCT oil (medium chain triglyceride oil).

MCT oil is an oil made of fatty acids with 8, 10, and 12 carbons, and unlike the oils and fats of long-chain fatty acids present in soybean oil or palm oil, it is converted directly into energy. In addition, energy is dissipated as heat in the metabolic process, and when the absorption rate is considered, the actual calorie is 6.8 kcal/g, which can be said to be low-calorie fat compared to 9.0 kcal/g of general fat. MCT oil usable in the present invention may be, for example, any one selected from caprylic acid, capric acid and lauric acid.

In the method for producing the multi-emulsified O/W/O/W creamer powder of the present invention, the carbohydrate may be, for example, any one or more selected from starch syrup, dextrin, lactose, honey and sugar. As for the carbohydrate of the powdered creamer, D.E 10~25 starch syrup is used the most, and it gives a weak sweetness, and acts as a soft body and an excipient. In addition, it delays the aggregation of oils and fats and helps dissolution by showing hydrophilicity.

In the method for producing the multi-emulsified O/W/O/W creamer powder of the present invention, the emulsifier is, for example, selected from lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and polysorbate-based emulsifier It may be any one or more. The emulsifier used in the creamer reduces the interfacial tension of the emulsion so that the oil and fat particles can be easily made into fine particles when homogenized, and after being finely broken, wraps around the particles before sticking to each other to prevent them from sticking together. In general, it is to impart solubility or dispersibility in coffee solution and to impart emulsion stability through the binding of casein protein and fat. Use a mixture of the above emulsifiers.

In the method for producing a multi-emulsified O/W/O/W creamer powder of the present invention, the casein or its salt is, for example, α-casein, β casein, γ casein, micellar casein, sodium casein, casein It may be any one or more selected from potassium and casein calcium. Casein gives the creamer a body and a flavor similar to dairy or milk, improves emulsification, and has a slight turbidity effect.

In the method for preparing the multi-emulsified O/W/O/W creamer powder of the present invention, the phosphate is selected from, for example, potassium dibasic, sodium diphosphate, sodium polyphosphate, sodium pyrophosphate, sodium citrate, and potassium polyphosphate. It may be any one or more. Phosphate serves to relieve the sour taste of coffee and prevent feathering when the creamer is added to coffee. Feathering phenomenon refers to the denaturation or coagulation of milk proteins such as sodium caseinate used as protein raw materials due to the low pH of coffee, high water temperature, and metal ions.

In the method for producing the multi-emulsified O/W/O/W creamer powder of the present invention, the vegetable oil of the step (A) and the vegetable oil of the step (B) are preferably 5-7: a weight ratio of 3-5 It is better to mix with If the ratio of trauma fat is lower than this, the solubility in cold water is lowered and the creamer powder remains insoluble in water. It has a problem of lowering commercial viability as it has a price three to four times higher than that of oil.

In the method for producing a multi-emulsified O/W/O/W creamer powder of the present invention, the innermost oil-in-water emulsion has a solids ratio of the innermost oil-in-water emulsion to the outermost oil-in-water emulsion of 6:4. It is preferable to include a solid content composition consisting of 50 to 70% by weight of carbohydrates, 25 to 35% by weight of vegetable oil, 1 to 5% by weight of casein or a salt thereof, 1 to 5% by weight of phosphate, and 0.5 to 2.0% by weight of an emulsifier good.

As the main ingredient of coffee creamer, milk protein gives the taste a sense of body and whiteness and plays a role in enhancing the emulsification power of the blended solution. Casein or sodium casein is widely used. At this time, if the content of ginseng salt is less than 1% by weight, the protein feathering phenomenon is easy to occur due to the low pH of coffee, high water temperature, and calcium and magnesium ions remaining in the water. In general, in the case of powdered coffee cream, It is most preferable to add ginseng salt in one weight ratio.

In addition, it is most preferable to add the above emulsifiers, vegetable oils and carbohydrates in the above weight ratio in consideration of ease of preparation of an emulsion having solubility in cold water, ease of preparation of powder creamer, and loss of raw materials.

In the method for producing the multi-emulsified O/W/O/W creamer powder of the present invention, in the traumatic oil-in-water emulsion, the solids ratio of the innermost oil-in-water emulsion to the outermost oil-in-water emulsion is 6:4. When, preferably, it is good to include a solid content composition consisting of 50 to 80% by weight of carbohydrates, 20 to 40% by weight of vegetable oil, and 0.5 to 2% by weight of an emulsifier.

In addition, it is most preferable to add the above-mentioned emulsifiers, vegetable oils and carbohydrates in the above weight ratio in consideration of the ease and loss of raw materials in the preparation of an emulsion for preparing a powder having cold water solubility, and the preparation of a powder creamer.

In the method for producing a multiple emulsification O/W/O/W creamer powder of the present invention, the multiple emulsion O/W/O/W creamer powder preferably has solubility in cold water of 5 to 10° C. it's good In one embodiment of the present invention, it was confirmed that the creamer powder with a low content of MCT oil (traumatic oil-in-water type vegetable oil) also has solubility in cold water of 5 to 10° C. or less.

The present invention provides a method comprising: (A) preparing a mixture comprising a carbohydrate, an emulsifier, casein or a salt thereof, and a phosphate salt (a-1); Step (a-2) of adding and mixing vegetable oil to the mixture of step (a-1): and homogenizing the mixture of step (a-2) to prepare an oil-in-water emulsion of the innermost phase (a- 3); (B) preparing a traumatic oil-in-water emulsion comprising a carbohydrate, an emulsifier and a vegetable oil; (C) mixing the innermost oil-in-water emulsion and the outermost oil-in-water emulsion; and (D) pulverizing the mixed solution of step (C); provides a multi-emulsified O/W/O/W creamer powder having cold water solubility prepared by a method comprising.

The present invention provides an oil-in-water emulsion containing carbohydrates, emulsifiers, casein or salts thereof, phosphates and vegetable oils; And it provides a multi-emulsifying O/W/O/W creamer powder comprising an outermost oil-in-water emulsion that coats the innermost oil-in-water emulsion from the outside, and an external oil-in-water emulsion containing carbohydrates, emulsifiers and vegetable oils.

The creamer powder of the present invention described above may be added to a food and/or beverage composition, for example, coffee, cocoa, soup, sauce, and the like. The creamer powder dissolves well in cold water as well as hot water in beverages or liquid foods, and provides consumers with improved texture and flavor.

Hereinafter, the contents of the present invention will be described in more detail through the following Examples or Experimental Examples. However, the scope of the present invention is not limited only to the following examples and experimental examples, and includes modifications of technical ideas equivalent thereto.

[ production example 1 to 4: the present invention Nae-sang Choi Preparation of oil-in-water emulsion]

As shown in Figure 1, in order to prepare the innermost oil-in-water emulsion, water and starch syrup were put in a mixing tank, and the temperature was adjusted to 65°C. Then, after adding phosphate, mixing at 4000RPM using a high-speed mixer, glycerin fatty acid ester and sodium caseinate, which are the primary internal emulsifiers, were mixed. Thereafter, purified palm oil at 65° C. was added and mixed at 4000 rpm for 20 minutes, and then homogenized at 200 bar using a homogenizer to prepare an innermost oil-in-water emulsion (first inner emulsion (O/W)).

The detailed composition of the raw materials for preparing the oil-in-water emulsion of the innermost phase of Preparation Examples 1 to 4 is shown in Table 1 below. The following compositions were added in wt %.

Raw materials composition ratio ( % ) production example One production example 2 production example 3 production example 4 solid content
corn syrup ( % ) 60 57.0 67.0 47.0 77.0 Refined palm oil ( % ) 35.0 25.0 45.0 15.0 sodium caseinate ( % ) 4.0 4.0 4.0 4.0 phosphate ( % ) 3.5 3.5 3.5 3.5 Inner box emulsifier ( % ) 0.5 0.5 0.5 0.5 Total solids ( % ) 100 100 100 100 water 40 total 100

[ production example 5 to 8: Preparation of oil-in-water emulsion of the present invention]

For the secondary emulsification, water and starch syrup were put in a mixing tank and the temperature was adjusted to 65°C. Thereafter, after adding glycerin fatty acid ester as the primary trauma emulsifier, MCT oil at 65° C. was added and mixed at 4000 rpm for 10 minutes to prepare an oil-in-water emulsion (primary trauma emulsion (O/W)). The detailed composition of the raw materials for the preparation of the traumatic oil-in-water emulsion of Preparation Examples 5 to 8 is shown in Table 2 below. The following compositions were added in wt %.

Raw materials composition ratio ( % ) production example 5 production example 6 production example 7 production example 8 solid content corn syrup ( % ) 60 76.25 61.25 91.25 46.25 MCT oil ( % ) 22.50 37.50 7.50 52.50 trauma emulsifier ( % ) 1.25 1.25 1.25 1.25 Total solids ( % ) 100 100 100 100 water 40 total 100

[ Example 1 to 4: Cold water solubility of the present invention creamer Produce]

For multiple emulsification, the homogenized primary emulsion (oil-in-water emulsion) is added to the primary trauma emulsion (oil-in-water emulsion), mixed at 4000rpm for 5 minutes, and multi-emulsified through secondary emulsification. An emulsion (O/W/O/W) was prepared. Thereafter, the emulsion was spray-dried with a hot air dryer at 200° C. at a pressure of 200 bar through a high-pressure nozzle to prepare a powdery creamer.

The detailed composition of the raw material for preparing the creamer of Examples 1 to 4 is shown in Table 3 below. The following compositions were added in wt %.

Example One
( production example 1 + production example 5) Example 2
( production example 2 + production example 6) Example 3
( production example 3 + production example 7) Example 4
( production example 4 + production example 8) Nae-sang Choi Oil-in-water emulsion ( % ) 60 60 60 60 Trauma oil-in-water emulsion ( % ) 40 40 40 40 total( % ) 100 100 100 100

[ Experimental example 1: According to the maintenance ratio creamer powder Solubility evaluation]

5 g of each of the creamers of Examples 1 to 4 were added to 100 ml of water under the temperature conditions of 4-5 ℃ (ice water), 7-8 ℃ (cold water from water purifier), 75-80 ℃ (hot water from purifier), and the creamer was applied to the surface. The disappearance time was measured. Solubility was evaluated by the following scores.

5 points: Very fast dissolution in water (within 3 seconds)

4 points: Fast dissolution in water (3 to 5 seconds)

3 points: Normal dissolution rate in water (within 10 seconds)

2 points: Slow dissolution in water (more than 10 seconds)

1 point: Dissolution rate in water is 10 seconds or more, and lumps

maintenance rate
( MCT oil: Refined palm oil) solubility score water temperature 4~5℃ 7~8℃ 75~80℃ Example One 3: 7 3 4 5 Example 2 5: 5 3 4 5 Example 3 1 : 9 One One 5 Example 4 7:3 3 4 5

As shown in Table 4, the cold water solubility of Examples 1, 2, and 4 creamers was excellent, and Example 3 showed poor solubility in cold water.

Example 3 According to the result of the lowering of the solubility of the creamer, it was determined that the cold water solubility was possible only when the ratio of the MCT oil, which is an external fat oil, was 30% or more compared to the internal wound oil. On the other hand, although it was shown that the solubility of the creamer of Example 4 was excellent, the content of MCT oil, which was expensive, was high, and the economic feasibility was lowered.

Therefore, it was confirmed that the composition ratio of the creamers of Examples 1 and 2 was suitable for powdering and commercialization, and experiments were conducted on the creamers of Examples 1 and 2 below.

[ comparative example 1 to 2: creamer Produce]

Water and starch syrup were put into the mixing tank, and the temperature was adjusted to 65°C. Then, phosphate, emulsifier, and sodium caseinate, which are raw materials except for oil and fat, were added and mixed. After that, after adding palm oil and MCT oil at 65° C. to the mixed solution and mixing at 4000 rpm for 20 minutes, it was homogenized at 200 bar using a homogenizer to prepare a final emulsion (O/W). Thereafter, the homogenized emulsion was spray-dried with a hot air dryer at 200° C. at a pressure of 200 bar through a high-pressure nozzle to prepare a powder creamer.

The detailed composition of the raw material for preparing the creamer of Comparative Example 1 and Comparative Example 2 is shown in Table 5 below. The following compositions were added in wt %.

Raw materials composition ratio ( % ) comparative example One comparative example 2 solid content corn syrup ( % ) 60 64.7 64.7 Refined palm oil ( % ) 21.0 15.0 MCT oil ( % ) 9.0 15.0 sodium caseinate ( % ) 2.4 2.4 phosphate ( % ) 2.1 2.1 emulsifier ( % ) 0.8 0.8 Total solids ( % ) 100 100 water 40 total 100

[ Experimental example 2: According to the manufacturing method creamer powder Solubility evaluation]

5 g each of the creamers of Examples 1 to 4 and Comparative Examples 1 to 2 in 100 ml of water under a temperature condition of 4-5 ℃ (ice water), 7-8 ℃ (cold water from water purifier), 75-80 ℃ (hot water from water purifier) The time for the creamer to disappear from the surface was measured. Solubility was evaluated by the following scores.

5 points: Very fast dissolution in water (within 3 seconds)

4 points: Fast dissolution in water (3 to 5 seconds)

3 points: Normal dissolution rate in water (within 10 seconds)

2 points: Slow dissolution in water (more than 10 seconds)

1 point: Dissolution rate in water is 10 seconds or more, lumps

maintenance rate
( MCT oil: Refined palm oil) solubility score water temperature 4~5℃ 7~8℃ 75~80℃ Example One 3: 7 3 4 5 comparative example One 3: 7 One One 5 Example 2 5: 5 3 4 5 comparative example 2 5: 5 One One 5

As shown in Table 6, in Example 2 and Comparative Example 2, in which MCT oil and refined palm oil were added in the same ratio, dissolution scores were measured differently in cold water conditions. Example 1 and Comparative Example 1, in which the content of MCT was lowered, also had different dissolution scores measured under cold water conditions. In both cases, the cold water solubility of the creamer of Example was significantly improved, and it was confirmed that the cold water solubility of the creamer was improved by the method of the present invention.

[ Experimental example 3: Comparison of sensory evaluation at a dissolution temperature of 4 to 5°C]

Five trained panelists evaluated the creamers of Examples 1 and 2 in the form of a coffee mix. The coffee mix was evaluated by mixing instant coffee, creamer, and sugar in a weight similar to that of a commercial ice coffee mix and dissolving each in 100 ml of water at 4 to 5°C. The evaluation method was evaluated on a 5-point scale. Commercial ice coffee mix used products containing sunflower oil, hydrogenated vegetable oil, starch syrup, casein, and phosphate.

5 points: very strong

4 points: strong

3 points: average

2 points: slightly weak

1 point: very weak

4~5℃ Beany ( bean smell ) creamy Coffee flavor bitter commercial ice coffee mix 1.8 2.4 3.6 3.8 Example One 1.0 2.8 3.6 3.8 Example 2 1.0 2.8 3.6 3.8

As shown in Table 7, the coffee mix containing the creamer of Examples 1 and 2 reduced the beany smell without affecting the flavor of the coffee, and gave a softer feeling compared to the commercial ice coffee mix. It was evaluated to show superior sensory performance even in cold water compared to ice coffee mix.

[ Experimental example 4: Comparison of sensory evaluation at a dissolution temperature of 75 to 80 ° C]

Five trained panelists evaluated the creamers of Examples 1 and 2 in the form of a coffee mix. The coffee mix was evaluated by mixing instant coffee, creamer, and sugar in a weight similar to that of a commercial ice coffee mix and dissolving each in 100 ml of water at 75-80°C. The evaluation method was evaluated on a 5-point scale. Commercial ice coffee mix used products containing sunflower oil, hydrogenated vegetable oil, starch syrup, casein, and phosphate.

5 points: very strong

4 points: strong

3 points: average

2 points: slightly weak

1 point: very weak

75~80℃ Beany ( bean smell ) creamy Coffee flavor bitter commercial ice coffee mix 4.6 2.8 2.4 4.0 Example One 1.0 3.6 3.8 3.4 Example 2 1.0 3.6 3.8 3.4

As shown in Table 8, the coffee mix containing the creamer of Examples 1 and 2 had a reduced beany smell and improved coffee flavor compared to the commercial ice coffee mix. In addition, it was evaluated that the bitter taste of the copy was reduced and it gave a soft feeling to show superior sensory even in hot water compared to commercial ice coffee mixes.

[ Experimental example 5: Storage stability evaluation]

The creamer of Examples 1 and 2 was made in the form of a coffee mix, and the commercial ice coffee mix was purchased within one month of manufacture, and storage stability test was performed. For coffee mix, instant coffee, creamer, and sugar were mixed in similar weights as commercial ice coffee mix, packaged, and stored at 5°C and 40°C refrigerated for 6 months, and dissolved in water at 4-5°C and 75-80°C, respectively. It was evaluated every 2 weeks until rancid odor appeared.

water temperature storage temperature commercial ice coffee mix Example 1 Example 2 4~5℃ 40℃ 12 weeks 24 weeks non-expression 24 weeks non-expression 75~80℃ 40℃ early manifestation 24 weeks non-expression 24 weeks non-expression

As shown in Table 9, unlike commercial iced coffee mixes in which rancid odor was initially displayed in cold water after 12 weeks and in hot water, in the coffee mix containing the creamer of Examples 1 and 2, rancid odor was observed even at 24 weeks. It did not occur, and it was confirmed that it had very good storage stability.

Claims (17)

(A) preparing a mixture comprising a carbohydrate, an emulsifier, casein or a salt thereof, and a phosphate (a-1);
Step (a-2) of adding and mixing vegetable oil to the mixture of step (a-1): and
Homogenizing the mixture of step (a-2) to prepare an innermost oil-in-water emulsion (a-3);
(B) preparing a traumatic oil-in-water emulsion comprising a carbohydrate, an emulsifier and a vegetable oil;
(C) mixing the innermost oil-in-water emulsion and the outermost oil-in-water emulsion; and
(D) pulverizing the mixed solution of step (C); Multiple emulsion O/W/O/W (multiple emulsion O/W/O/W) method for producing a creamer powder comprising a.
According to claim 1,
The mixture of step (a-1) is,
A method for producing a multi-emulsified O/W/O/W creamer powder, characterized in that the temperature is controlled at 50-80°C.
According to claim 1,
The vegetable oil of step (A) is a method for producing a multi-emulsified O/W/O/W creamer powder, characterized in that it is heated to 50 ~ 80 ℃.
According to claim 1,
The step (B) and the step (C),
A method for producing a multi-emulsified O/W/O/W creamer powder, characterized in that the emulsion is mixed without going through a homogenizer.
According to claim 1,
The sugar is
A method for producing a multi-emulsified O/W/O/W creamer powder, characterized in that at least one selected from starch syrup, dextrin, lactose, honey and sugar.
According to claim 1,
The emulsifier is
A method for producing a multi-emulsifying O/W/O/W creamer powder, characterized in that at least one selected from lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and polysorbate-based emulsifier.
According to claim 1,
The casein or its salt,
α-Casein, β casein, γ casein, micellar casein, sodium casein, casein potassium and casein calcium, characterized in that any one or more selected from a multi-emulsifying O/W/O/W creamer powder manufacturing method.
According to claim 1,
The phosphate is
Dibasic potassium phosphate, dibasic sodium phosphate, sodium polyphosphate, sodium pyrophosphate, sodium citrate, and a method for producing a multi-emulsifying O/W/O/W creamer powder, characterized in that at least one selected from sodium citrate and potassium polyphosphate.
According to claim 1,
The vegetable oil of step (A) is,
A method for producing a multi-emulsified O/W/O/W creamer powder, characterized in that at least one selected from palm oil, palm kernel oil, hardened palm kernel oil, palm oil, and hydrogenated palm oil.
According to claim 1,
The vegetable oil of step (B) is,
MCT oil (medium chain triglyceride oil), canola oil, low linolenic acid canola oil, soybean oil, high olein soybean oil, sunflower oil, high olein sunflower oil, cottonseed oil and corn oil, characterized in that at least one selected from multiple emulsification O / W /O/W How to prepare creamer powder.
11. The method of claim 10,
The MCT oil is
A method for producing a multi-emulsified O/W/O/W creamer powder, characterized in that it is any one selected from caprylic acid, capric acid and lauric acid.
According to claim 1,
The vegetable oil of the step (A) and the vegetable oil of the step (B),
5-7: Method for producing a multi-emulsified O/W/O/W creamer powder, characterized in that it is mixed in a weight ratio of 3-5.
The method of claim 1,
The innermost oil-in-water emulsion,
Multiple emulsification comprising a solid content composition consisting of 50 to 70% by weight of carbohydrates, 25 to 35% by weight of vegetable oil, 1 to 5% by weight of casein or a salt thereof, 1 to 5% by weight of phosphate, and 0.5 to 2.0% by weight of an emulsifier Method for producing O/W/O/W creamer powder.
According to claim 1,
The traumatic oil-in-water type emulsion,
A method for producing a multi-emulsified O/W/O/W creamer powder, characterized in that it comprises a solid content composition consisting of 50 to 80% by weight of carbohydrates, 20 to 40% by weight of vegetable oil, and 0.5 to 2% by weight of an emulsifier.
According to claim 1,
The multi-emulsified O/W/O/W creamer powder is,
A method for producing a multi-emulsified O/W/O/W creamer powder, characterized in that it has solubility in cold water of 5 to 10°C.
A multi-emulsifying O/W/O/W creamer powder having cold water solubility prepared by the method of claim 1.
an innermost oil-in-water emulsion containing carbohydrates, emulsifiers, casein or salts thereof, phosphates and vegetable oils; and
Externally coating the innermost oil-in-water emulsion, an external oil-in-water emulsion containing carbohydrates, emulsifiers and vegetable oils; A multi-emulsifying O/W/O/W creamer powder comprising:

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