KR960040165A - Powder coffee cream easy to dissolve in cold water and its manufacturing method - Google Patents

Powder coffee cream easy to dissolve in cold water and its manufacturing method Download PDF

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Publication number
KR960040165A
KR960040165A KR1019950014295A KR19950014295A KR960040165A KR 960040165 A KR960040165 A KR 960040165A KR 1019950014295 A KR1019950014295 A KR 1019950014295A KR 19950014295 A KR19950014295 A KR 19950014295A KR 960040165 A KR960040165 A KR 960040165A
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South Korea
Prior art keywords
coffee cream
oil
weight
high oleic
cold water
Prior art date
Application number
KR1019950014295A
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Korean (ko)
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KR0143602B1 (en
Inventor
우태희
석효기
홍찬욱
김성옥
Original Assignee
최경탁 · 로버트.엘.오디
동서식품 주식회사
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Priority to KR1019950014295A priority Critical patent/KR0143602B1/en
Publication of KR960040165A publication Critical patent/KR960040165A/en
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Publication of KR0143602B1 publication Critical patent/KR0143602B1/en

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Abstract

본 발명은 융점이 낮은 상태에서도 산화안정성이 뛰어난 별도의 경화공정이 필요없이 분말 커피크림의 제조가 가능한 고올레인 산 해바라기유를 사용함으로써 10℃ 이하의 냉수에 용해성이 탁월하면서도 저장안정성이 뛰어나며 종래의 분말 커피크림과 동일한 물성을 나타내어 물리적 충격에도 냉수용해성 저하현상이 나타나지 않아 가공 및 포장적성이 우수하고 경제성에서도 만족할 만한 커피크림을 개발한 것으로, 물엿(고형분기준) 50∼70중량%, 카제인 나트륨 2.5∼6중량%, 고올레인 산 해바라기유 또는 고올레인 산 해바리기유와 야자유를 혼합한 것(야자유 함유량 20% 이하) 20∼40중량%, 유화제 0.5∼2중량%, 제2인산칼륨 1.8∼2.5중량%를 함유한 분말 커피크림은 10℃ 이하의 냉수에서도 용해성이 우수한 것으로 나타났다.The present invention has excellent storage stability and excellent solubility in cold water of 10 ° C. or less by using high oleic acid sunflower oil, which enables the preparation of powdered coffee cream without the need for a separate curing process having excellent oxidation stability even at a low melting point. It has the same physical properties as powdered coffee cream, and it has developed a coffee cream with excellent processing and packaging ability and satisfactory economic efficiency because it does not show the cold water solubility deterioration even under physical shock. 50 ~ 70 wt% of starch syrup (solid content basis), sodium casein 2.5 to 6% by weight, a mixture of high oleic sunflower oil or high oleic sunflower oil and palm oil (20% or less of palm oil content) 20 to 40% by weight, emulsifier 0.5 to 2% by weight, dibasic potassium phosphate 1.8 The powdered coffee cream containing -2.5 wt% was found to be excellent in solubility even in cold water of 10 캜 or lower.

Description

냉수에 용해가 용이한 분말 커피크림 및 그 제조방법Powder coffee cream easy to dissolve in cold water and its manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (5)

물엿, 식물성유지, 단백질, 유화제 및 인산염을 함유하는 분말 커피크림에 있어서, 식물성유지로서 고올레인 산 해바라기유를 함유하는 것을 특징으로 하는 냉수에 용해가 용이한 분말 커피크림.Powder coffee cream containing starch syrup, vegetable oil, protein, emulsifier, and phosphate, wherein the vegetable oil contains high oleic acid sunflower oil as a vegetable oil. 제1항에 있어서, 식물성유지가 100%의 고올레인 산 해바라기유인 것을 특징으로 하는, 냉수에 용해가 용이한 분말 커피크림.The powdered coffee cream of claim 1, wherein the vegetable oil is 100% high oleic acid sunflower oil. 제1항에 있어서, 식물성유지가 80% 이상의 고올레인 산 해바라기유와 20% 이하의 야자유인 것을 특징으로 하는, 냉수에 용해가 용이한 분말 커피크림.The powdered coffee cream of claim 1, wherein the vegetable oil is 80% or more of high oleic acid sunflower oil and 20% or less of palm oil. 물엿(고형분기준) 50∼70중량%, 카제인 나트륨 2.5∼6중량%에 적량의 물을 가하고 교반하여 용해시켜 물엿 용해액을 제조하는 단계, 상기 물엿 용해액에 고올레인 산 해바라기유를 함유한 식물성유기 20∼40중량%, 유화제 0.5∼2중량%, 제2인산칼륨 1.8∼2.5중량%를 가하여 커피크림용액을 만드는 단계, 상기 커피크림용 액을 공지의 방법으로 균질하고 건조하는 단계를 포함하는 것을 특징으로 하는, 냉수에 용해가 용이한 분말 커피크림의 제조방법.50 to 70% by weight of starch syrup (based on solids) and 2.5 to 6% by weight of casein sodium, adding a suitable amount of water and stirring to dissolve it to prepare a starch solution, containing the high oleic acid sunflower oil in the starch solution Adding 20-40% by weight of vegetable organic matter, 0.5-2% by weight of emulsifier, and 1.8-2.5% by weight of dibasic potassium phosphate to make a coffee cream solution, and homogenizing and drying the coffee cream solution by a known method. Method for producing a powder coffee cream, characterized in that easy to dissolve in cold water. 제4항에 있어서, 식물성유지가 80% 이상의 고올레인 산 해바라기유와 20% 이하의 야자유인 것을 특징으로 하는, 냉수에 용해가 용이한 분말 커피크림의 제조방법.The method of claim 4, wherein the vegetable fat or oil is 80% or more of high oleic acid sunflower oil and 20% or less of palm oil. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950014295A 1995-05-31 1995-05-31 Powder coffee cream easy to dissolve in cold water and its manufacturing method KR0143602B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019950014295A KR0143602B1 (en) 1995-05-31 1995-05-31 Powder coffee cream easy to dissolve in cold water and its manufacturing method

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Application Number Priority Date Filing Date Title
KR1019950014295A KR0143602B1 (en) 1995-05-31 1995-05-31 Powder coffee cream easy to dissolve in cold water and its manufacturing method

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KR960040165A true KR960040165A (en) 1996-12-17
KR0143602B1 KR0143602B1 (en) 1998-07-01

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