WO2010036087A2

WO2010036087A2 - Method for manufacturing coffee creamer using whole bean curd

Info

Publication number: WO2010036087A2
Application number: PCT/KR2009/005580
Authority: WO
Inventors: 문경화; 황하진
Original assignee: 허의종
Priority date: 2008-09-29
Filing date: 2009-09-29
Publication date: 2010-04-01
Also published as: WO2010036087A3; KR20100035991A; KR101042403B1

Abstract

This invention relates to a method for manufacturing coffee creamer using whole bean curd, more specifically to a method for manufacturing coffee creamer by mixing soybean oil from whole bean curd paste, coffee powder, oligosaccharide, sucralose, sugar ester and purified water. The method for manufacturing coffee creamer containing whole bean curd paste according to the present invention comprises (a) mixing purified water and sugar esters in a homogeniser. The homogeniser is heated to melt and homogenise the mixed materials. Using vacuum, a deforming device then removes bubbles, producing a creamy emulsified solution. (b) The emulsified solution produced in step (a) together with instant coffee powder- manufactured through lyophilisation or spray drying-, whole soybean curd paste, sugar and purified water is mixed in a mixer which is heated to melt and homogenise the mixed materials at a pH of above 4.7. Using vacuum, the deforming device then removes bubbles from the melted and homogenised mixture. (c) The mixture produced in step (b) is sterilised through HTST and UHT.

Description

Manufacturing method of coffee creamer using whole tofu

The present invention relates to a coffee creamer manufacturing method using whole tofu, and more specifically, to prepare a coffee creamer by mixing soybean oil (crude fat) and coffee powder, oligosaccharide sucralose, sugar ester, and purified water contained in the tofu paste. A method for producing a coffee creamer containing whole tofu.

Until now, food has been treated mainly for sensory functions such as nutritional function as a first function and taste and smell as a second function. In recent years, however, the third function is exhibited in addition to the two functions, which are called tertiary functions, and include functions such as biological defense, disease prevention and recovery, and anti-aging. Plant foods such as soybean, which are low-risk foods for stomach and colorectal cancer, can be cited as tofu.

Unlike conventional tofu, which used only 66% of soybeans and the rest had to be discarded as bean curd, the frontal tofu was made by ultra-dividing stripped soybeans into granules of 325Mesh (43㎛) or more, dissolved in water, and then added to a coagulant to make tofu. Because there is no part discarded as busy, the fiber and nutrients contained in the beans are maximized.

On the other hand, since coffee has a characteristic bitter and sour taste, the cream of milk was used to remove it, but the cream has a lot of cholesterol, and the coffee creamer used in addition to the cream of milk is 100% saturated fatty oil such as coconut oil or palm oil. It is a mixture made by adding water and food additive emulsifiers. Also, like milk cream, long-term intake of healthy cholesterol (HDL) decreases and harmful cholesterol (LDC) increases, which may cause myocardial infarction, arteriosclerosis, and high blood pressure. do.

For this reason, various coffee creamers have been developed so far, but coffee creamers satisfying both natural and health orientations are still insufficient.

The present invention has been made in view of the above-mentioned conventional defects, using a whole head tofu, which is excellent in flavor and high nutritional intake, or a functional frontal tofu mixed with fine powder or fruit extracts, such as herbal medicines, health foods, etc. The purpose is to provide a natural healthy coffee creamer manufacturing method.

In the coffee creamer manufacturing method containing the whole bean curd paste of the present invention, (a) mixing purified water and sugar ester in a homogenizer, heating and dissolving it through a heating device of the homogenizer, homogenizing, and then defoaming device of the homogenizer. Preparing an emulsion in the form of a cream comprising a process of vacuum defoaming through; (b) an emulsion prepared in the step (a), a freeze-dried or spray-dried instant coffee powder, a whole bean curd paste, and sugar And mixing purified water, heating and dissolving through a heating device of the mixer, homogenizing at a pH of 4.7 or more, and then vacuum degassing through a defoaming device of the homogenizer, to prepare a mixture comprising: (c) sterilizing and destroying the mixture produced in step (b) through high temperature short term sterilization (HTST) and ultra high temperature instant sterilization (UHT). It is characterized in that it comprises a step of equalizing.

According to the present invention, it is possible to manufacture a natural healthy coffee creamer by using a functional tofu mixed with fine powder or fruit extract such as whole tofu, or herbal medicine, health functional food, etc. Health-oriented foods help to promote health.

1 is a flow chart showing a step of manufacturing a coffee creamer containing a whole head tofu according to the present invention.

Figure 2 is a side view of the homogenizer and mixer according to the present invention.

In the following description of the present invention, detailed descriptions of well-known functions or configurations will be omitted if it is determined that the detailed description of the present invention may unnecessarily obscure the subject matter of the present invention. In addition, terms to be described below are terms defined in consideration of functions in the present invention, which may vary according to intention or precedent of a user or an operator, and thus, the meaning of each term should be interpreted based on the contents throughout the present specification. will be.

First, the present invention comprises (a) mixing purified water and a sugar ester in a homogenizer, heating and dissolving it through a heating apparatus of the homogenizer, homogenizing, and then vacuum degassing through the defoaming apparatus of the homogenizer. Preparing an emulsion in the form of a cream, (b) mixing the emulsion prepared in the above step (a) with a blender, lyophilized or spray-dried instant coffee powder, a whole bean curd paste, sugars and purified water, Preparing a mixture comprising heating and dissolving through a heating device, homogenizing at a pH of 4.7 or more, and then vacuum degassing through a degassing apparatus of the homogenizer, and (c) in step (b). The resulting mixture is characterized in that it comprises the step of sterilization and sterilization through high temperature short term sterilization (HTST) and ultra high temperature instant sterilization (UHT).

On the basis of the weight of the emulsion in the step (a), the content of the sugar ester is preferably 0.01 to 2% by weight, more preferably 0.01 to 1% by weight.

In the step (b), the content of the instant coffee powder is 0.5 to 2.5% by weight, the content of the tofu paste is 5 to 25% by weight and the content of sugar is 0.01 to 10% by weight, based on the weight of the mixture. desirable.

The homogenizer of step (a) and the mixer of step (b) are of the same configuration and have a similar operation, but the device necessary to perform step (a) is a homogenizer and is necessary to perform step (b). The apparatus will be referred to separately as a mixer.

In the step (c), the mixture is sterilized at 80 to 99 ° C. for 1 to 30 seconds in a high temperature short-term sterilization method, and sterilized at 105 to 135 ° C. for 1 to 30 seconds in an ultrahigh temperature instant sterilization method.

In the step (a) and the step (b), the heat dissolution is preferably performed at a temperature of 60 to 90 ° C. for 10 to 30 minutes, respectively.

In the step (b), the frontal tofu is preferably mixed with green tea, carrot, lotus root, maca, ginseng and Spirulina fine powder and one or more of fruit extracts.

After the step (d) after the hot filling (hot filling) the mixture, it may further comprise a filling and cooling step of rapidly cooling to a temperature of 30 ℃ or less.

Hereinafter, a preferred embodiment of the present invention will be described.

While slowly adding sugar ester with purified water to a homogenizer, the stirring blade 1 and the cutter 2 are rotated, and dissolved by heating through an external heating device to prepare an emulsion in the form of a cream. In the case of heat melting, it is heated for 10 to 30 minutes at a temperature of 60 to 90 ° C and homogenized, and is issued during homogenization by using a vacuum pump (vacuum degree of 760mmHg) outside the homogenizer and a defoaming device mounted on the top of the homogenizer Remove the bubbles.

At this time, the content of the sugar ester is 0.01 to 1% by weight based on the weight of the emulsion.

Put the emulsion prepared through the above process into a blender, including instant coffee powder, freeze-dried or spray-dried instant coffee powder, whole tofu paste, sugars and purified water, and then rotating the stirring blade and cutter. It is heated and dissolved through an external heating device to prepare a coffee creamer as a mixture. When dissolving as in the previous step of preparing the emulsion, the solution is homogenized by heating for 10 to 30 minutes at a temperature of 60 to 90 ° C, and is issued during homogenization using a vacuum pump outside the mixer and a defoaming device mounted on the top of the mixer. Remove the bubbles.

At this time, the content of the instant coffee powder is 0.5 to 2.5% by weight, the content of the tofu paste is 5 to 25% by weight, and the content of the sugar is 0.01 to 10% by weight based on the weight of the coffee creamer as the mixture.

The front tofu is a frontal tofu produced by the Korean Patent Registration No. 577768 filed by the applicant of the present invention "the manufacturing system and method of whole-celled raw soybean fine powder and the frontal tofu using raw soybean micropowder", In this case, a functional frontal tofu paste may be used by mixing a combination of one or more fine powders of green tea, carrot, lotus root, maca, ginseng, and spirulina, fruit extracts, and the like, to the frontal head.

On the other hand, in order to prevent the coin point of the frontal protein, the pH should be maintained above 4.7 using a small amount of organic acid (citric acid, apple sugar) and sodium bicarbonate Na ₂ HCO ₃ pH adjuster.

The mixture, which is the coffee creamer, is then sterilized and sterilized.

The mixture is passed through a sterilization device through a tube and sterilized for 1 to 3 seconds at a temperature of 80 to 99 ° C. in a high temperature short time, and a temperature of 105 to 135 ° C. in an ultra high temperature. Sterilize for 1-3 seconds.

Finally, the filling and cooling step of hot filling the mixture after the sterilization and sterilization step at 85 ° C ~ 99 ° C state, and then rapidly cooled to a temperature of 30 ° C or less.

Hot peel with Tetra Pack, Milk Pack, Can, etc., and then cool the product to below 30 ° C in a short time to finish the head space inside the container under vacuum. .

On the other hand, the present invention has a composition as shown in Table 1, based on the solid content (12% or more per 100g) basis, which is fat, as well as protein, mineral (Mineral) isoflavones (Isoflavones), oligosaccharides (Oligosaccharides) Nutrients such as saponins, lecithin, etc. are almost soybean level, and have been found to have a very good component compared to the content of tofu produced in general.

In addition, the content of isoflavones and oligosaccharides and saponins and lecithin, it can be seen that the level exceeds the daily recommendation of the US Food and Drug Administration (FDA) as shown in Table 2.

Table 1

Ingredient Content (mg / 100g)

Furtherance	unit	Whole tofu	General tofu
Crude protein	%	37	12.2133% busy
Crude fat	%	18	5.9433% discarded
Isoflavones	Mg	27.47	9.69
oligosaccharide	Mg	277.07	176
Saponin	Mg	27.63	0.1
lecithin	Mg	29.96	Almost none

TABLE 2

Serving SizeServing	Supplement Facts 3 oz (85 g)	% Daily Value
Isoflavones	25mg	†
Oligosaccharides	235 mg	†
Saponins	25mg	†
Lecithin	25mg	†
* Percent Daily Values are based on a 2,000 calorie diet † Daily Values not established

As described above, the present invention, although described by the limited embodiments and drawings, terms or words used in the present specification and claims are not limited to the ordinary or dictionary meanings and should not be interpreted, the technical spirit of the present invention It should be interpreted as meanings and concepts that correspond

Therefore, the embodiments described in the specification and the drawings shown in the drawings are only the most preferred embodiment of the present invention, and do not represent all of the technical idea of the present invention, which can be replaced at the time of the present application It should be understood that there may be various equivalents and variations.

Claims

(a) a cream-type emulsion comprising mixing purified water and a sugar ester in a homogenizer, heating and dissolving it through a heating device of the homogenizer, homogenizing, and then vacuum degassing through a defoaming device of the homogenizer. Manufacturing the step;

(b) mixing the emulsion prepared in step (a), the lyophilized or spray-dried instant coffee powder, the frontal tofu paste, sugars and purified water in a blender, and heating and dissolving it in a heating apparatus of the blender, pH 4.7 Preparing a mixture comprising homogenizing in the above state, followed by vacuum degassing through the defoaming apparatus of the homogenizer;

(c) sterilizing and sterilizing the mixture produced in step (b) through high temperature short term sterilization (HTST) and ultra high temperature instant sterilization (UHT). Manufacturing method.
The method according to claim 1,

The method of producing a coffee creamer containing a front tofu, characterized in that the content of the sugar ester in the step (a) based on the weight of the emulsion is 0.01 to 2% by weight.
The method according to claim 1,

The content of the instant coffee powder is 0.5 to 2.5% by weight, the content of the tofu paste is 5 to 25% by weight and the content of sugar is 0.01 to 10% by weight based on the weight of the mixture in step (b). Method for producing a coffee creamer containing a whole tofu characterized in that.
The method according to claim 1,

In the step (c) the mixture is sterilized for 1 to 30 seconds at a high temperature short-term sterilization method at 80 ~ 99 ℃ temperature, sterilization for 1 to 30 seconds at 105 ~ 135 ℃ temperature in an ultra-high temperature instant sterilization method Method for producing a coffee creamer containing.
The method according to claim 1,

The method of manufacturing a coffee creamer containing a front tofu, characterized in that for 10 to 30 minutes heating at 60 ~ 90 ℃ temperature when melting in the step (a) and (b).
The method according to claim 1,

In the step (b), the whole tofu is a method of producing a coffee creamer containing a whole bean curd, characterized in that the green tea, carrot, lotus root, maca, ginseng and spirulina (Spirulina) fine powder and fruit extracts are combined and mixed in combination with at least one .
The method according to claim 1,

Hot filling the mixture after the step (d), and then the filling and cooling step of rapidly cooling to a temperature of 30 ℃ or less further comprising a coffee creamer containing a front tofu.