WO2015041377A1 - Method for preparing coffee creamer containing raw milk or skim milk and having improved milk flavor without adding phosphate - Google Patents

Abstract

The present invention relates to a method for preparing a phosphate alternative coffee creamer and a phosphate alternative coffee creamer prepared thereby, the method comprising: (a first step) a sterilization step of sterilizing raw milk or skim milk; (a second step) a cooling step of cooling the sterilized milk of the first step; (a third step) a vacuum concentration step of preheating and vacuum concentrating the cooled milk of the second step; (a fourth step) a mixing and homogenization step of mixing and homogenizing the concentrated milk of the third step, a buffer solution and coffee creamer materials at atmospheric pressure or in a vacuum; and (a fifth step) a drying step of drying the homogenized mixture of the fourth step.

Description

Manufacturing method of coffee creamer with enhanced milk flavor while containing crude or skim milk without adding phosphate

The present invention is a sterilization step (first step) for sterilizing crude or skim milk; A cooling step (second step) of cooling the sterilizing oil of the first step; A vacuum concentration step (third step) of preheating and vacuum concentrating the cooling oil of the second step; A mixing and homogenizing step of mixing and homogenizing the concentrated oil, the buffer solution and the coffee creamer raw material of the third step under atmospheric pressure or vacuum pressure (fourth step); And a drying step (fifth step) of drying the homogeneous mixture of the fourth step, and a phosphate substitute coffee creamer prepared by the above method.

The coffee creamer is also called coffee whitener, and is widely used for neutralizing the acidity of coffee to soften the flavor, and to give turbidity to make it more delicious in appearance. However, the vegetable coffee creamer has a disadvantage in that it is composed of about 30 to 35% by weight of vegetable hardening fat, about 2 to 5% by weight of protein such as sodium caseinate, carbohydrates, emulsifiers, and about 60% by weight of acidity regulator.

In order to achieve a rich milk flavor, crude or skim milk must be used, but it is heated in the process of powdering to change the structure of the milk protein or to free and dissociate the constituent proteins of casein micelle. Coagulation and precipitation by lowering the stability of the case) and causing complexation of casein and thermodenatured whey protein. In addition, heat denaturation and coagulation are promoted by the reaction of free calcium and protein and are the main cause of the feathering of coffee creamers using crude or skim milk.

Casein or casein sodium, including milk added as a protein source in the coffee creamer, weakens the electrostatic repulsion of proteins near pH 4.6, which is the case of isoelectricity of casein, due to the low pH of the coffee solution, causing the protein to aggregate relatively easily and cause feathering. Triggered. This phenomenon is more severe when using hard water containing metal ions.

Buffers or acidity regulators neutralize the acidity of the coffee to soften the flavor and to prevent feathering due to aggregation of proteins such as casein or casein sodium, including milk, due to diphosphates, triphosphates, tripolyphosphates and It is used based on phosphates such as metaphosphate.

Phosphate is a compound in which alkaline ions are bonded to an oxide of phosphorus. Phosphate is one of the representative food additives.Phosphates licensed as food additives in Korea are iron phosphate, potassium monophosphate, potassium diphosphate, potassium triphosphate, sodium monophosphate, sodium diphosphate, sodium triphosphate, Ammonium phosphate dibasic, ammonium diphosphate, dibasic calcium phosphate, dibasic calcium phosphate, tricalcium phosphate, dibasic magnesium phosphate, tribasic magnesium phosphate, sodium polyphosphate, potassium polyphosphate, sodium metaphosphate, potassium metaphosphate , Sodium pyrophosphate, potassium pyrophosphate, sodium pyrophosphate, potassium glycophosphate, glycerophosphate, calcium pyrophosphate, sodium pyrophosphate, sodium aluminum phosphate, sodium basic aluminum phosphate.

The addition of such phosphate to the coffee cream is used to prevent the feathering of the coffee and to maintain the flavor. However, excessive intake of phosphate can have harmful effects on the human body. Phosphorus buildup in the body due to excessive intake of phosphate blocks calcium absorption and promotes calcium excretion through urine. As such, when calcium is reduced in the body due to calcium-phosphate imbalance, bone disorders such as osteoporosis or fractures are easily caused by bone growth disorders, and problems with the heart, muscle or nerve tissues, or arteriosclerosis may occur.

In addition, recent animal experiments showed that the lung cancer proliferation rate of rats overdose with inorganic phosphate was higher than that of the group ingested with moderate amounts, and it was reported that excessive phosphate intake caused lung cancer.

As a conventional technique for preventing protein feathering of a coffee creamer, Korean Patent No. 001487 discloses a coffee cream composition containing a mixture of a pyrophosphate and a second phosphate of an alkali metal as a buffer, and a Korean Patent Korean Patent No. 0133586 discloses a coffee cream composition comprising a mixture of diphosphate and complex phosphate as a buffer, and Korean Patent Publication No. 2010-0125489 discloses a coffee creamer comprising a phosphate buffer and milk mineral. The prior art as described above uses the principle of preventing the feathering phenomenon of the coffee creamer by using the buffering action of the phosphate acid and the blocking of metal ions.

Therefore, except for phosphates, coffee creamer is mixed with hot coffee and does not cause feathering phenomenon and is very stable, and the sensory items of milk creamer (milk flavor, sweet taste, softness, savoryness, thirsty, finish, etc.) The need for the development of a coffee creamer that is ideally harmonious.

Phosphate, the raw material of the coffee creamer, is known as a buffer or acidity regulator that increases the intake of phosphate with coffee, causing calcium-phosphate imbalance, causing bone growth problems, and damaging health. To prevent this, a buffer solution containing 0.01 to 99.90% by weight of fruit concentrate, 0.01 to 99.90% by weight of organic acid, and 0.01 to 99.90% by weight of potassium or sodium salt is added to the coffee creamer to prepare the coffee creamer. It is a coffee creamer that is very stable to the feathering phenomenon when mixed with coffee, to provide a method for producing a coffee creamer in which the sensual items (milk flavor, sweet taste, softness, savoryness, thirsty, end taste, etc.) are ideally matched.

In order to solve the above problems, the present invention is a coffee creamer containing vegetable oils, carbohydrates, proteins, etc., 0.01 to 99.90% by weight of fruit concentrate, 0.01 to 99.90% by weight, based on the total weight of the buffer solution excluding phosphate, And a buffer solution containing 0.01 to 99.90% by weight of potassium or sodium salts, and is achieved by providing a method for producing a coffee creamer which is very stable to a feathering phenomenon.

By adding a buffer solution in the coffee creamer as described above, it is safe to feathering without adding phosphate, and a calcium-phosphate imbalance caused by the existing phosphate creamer may occur, thereby effectively preventing a problem of bone growth.

In the method for preparing a coffee creamer of the present invention, the method for preparing the buffer solution is preferably an organic acid, potassium salt or sodium salt and purified water mixed with 0.8 to 1.2: 0.8 to 1.2: 0.8 to 1.2 weight ratio of fruit The concentrate may be prepared by adding 0.01 to 0.5%, and more preferably, by adding 0.1% of the fruit concentrate to the weight of the mixture of the organic acid, the potassium salt or the sodium salt and the purified water in a 1: 1: 1 weight ratio. have. Although the buffer solution prepared under the above manufacturing conditions was added to the coffee creamer in place of the phosphate, the buffer was excellent in buffering capacity without affecting the taste of the coffee creamer. If it is out of the coffee creamer, there is a problem that the preference decreases and the buffering capacity is significantly reduced.

The phosphate substitute coffee creamer of the present invention is specifically (1) 25 to 35% by weight of vegetable hardening oil, (2) 8 to 15% by weight of protein such as casein or casein sodium containing milk, (3) 45 to 65% by weight carbohydrate And (4) 0.5 to 2.0 wt% of emulsifier and (5) 0.01 to 99.90 wt% of fruit concentrate, 0.01 to 99.90 wt% of organic acid, and 0.01 to 99.90 wt% of potassium or sodium salt, based on the total weight of the buffer solution. The solution may be composed of about 2 to 3% by weight. The composition may range from pH 6.0 to 9.0, preferably pH 7.0 to 9.0, and when the coffee extract exhibiting acidity is blended into the composition, the pH of the coffee extract may be preferably buffered to the range of pH 6.0 to 7.0. . In addition, it was confirmed that the anti-feathering effect is equivalent to the case of using a conventional phosphate-based buffer or acidity regulator.

In the method of manufacturing a coffee creamer of the present invention, the organic acid is ascorbic acid (citric acid), citric acid (citric acid), malic acid (malic acid), succinic acid, oxalsuccinic acid, acetic acid (acetic acid) , Itaconic acid, tartaric acid, pyruvic acid, fumaric acid, cis-aconitic acid, alpha-ketoglutaric acid , Caffeic acid, cinnamic acid, coumaric acid, lactic acid, phytic acid, propionic acid, adipic acid, glue It may include one or more organic acids selected from the group consisting of gluconic acid and pantothennic acid, preferably malic acid, but is not limited thereto.

In addition, in the method for producing a coffee creamer of the present invention, the fruit concentrate can be used without limitation as long as the fruit contains an organic acid, preferably an organic acid. Preferably it may include a concentrate of one or more fruits selected from the group consisting of plums, peaches, apples, apricots, watermelons, oranges, lemons, citrus fruits, citrons and pomegranates, more preferably oranges, lemons or plums It may include a concentrate, most preferably may be an orange concentrate, but is not limited thereto.

The fruit concentrate has an effect of preventing the coagulation and separation of proteins such as casein or casein sodium, including milk in the coffee creamer through the pH buffering action. In addition, the fruit concentrate contains a large amount of organic acid, in particular, the action of natural organic acid promotes the absorption of calcium, improves bone condition, prevents bone aging, improves the function of the heart and autonomic nervous system, and smoothes metabolism in the body. It's effective. Therefore, it is possible to provide a coffee creamer having excellent buffering ability and anti-feathering effect while solving the bone health problem of the conventional phosphate-based buffer.

In the method for producing a coffee creamer of the present invention, the potassium salt is one selected from the group consisting of potassium chloride, potassium hydroxide, potassium carbonate, potassium lactate, potassium nitrate, potassium sulfate, potassium aluminum sulfate, potassium silicate, and potassium iodine It may be more than, but preferably potassium hydroxide, but is not limited thereto.

In addition, in the method of producing a coffee creamer of the present invention, the sodium salt in the group consisting of sodium chloride, sodium hydroxide, sodium carbonate, sodium bicarbonate, sodium lactate, sodium nitrate, sodium nitrite, sodium sulfate, sodium sulfite, sodium silicate and sodium iodine It may be one or more selected, but is not limited thereto.

In addition, the phosphate substitute composition for food addition of the present invention is a food-acceptable food supplement additive, such as suitable carriers, excipients, flavor enhancers and diluents commonly used in the manufacture of food products to further enhance the functionality, etc. It may further include. The carrier, excipient, flavor enhancer, diluent and the like can be used independently or in combination.

In addition, in the coffee creamer manufacturing method of the present invention, the coffee creamer may be combined with fats, proteins, carbohydrates and emulsifiers commonly used to provide a coffee creamer, wherein the coffee creamer may be in powder form, liquid form, or frozen form. Etc. may be provided in various forms, but is not limited thereto.

The fats and oils contained in the coffee creamer of the present invention serve to give the coffee creamer's savory taste and increase the turbidity, and may use vegetable hardened oil such as coconut oil or palm oil in consideration of quality stability and flavor. This is not restrictive.

In addition, the carbohydrate included in the coffee creamer of the present invention serves to assist in the dispersion and dissolution of other raw materials and to maintain the form of the product, but may be used syrup, corn syrup or sugar, but is not limited thereto.

In addition, the protein contained in the coffee creamer of the present invention imparts a thickness to the taste and serves to increase the emulsifying power between fats and oils and other ingredients, milk, skimmed milk, sodium casein, concentrated milk protein powder, whey protein or soy protein can be used However, the present invention is not limited thereto.

In addition, the emulsifier included in the coffee creamer of the present invention serves to make the fats and oils well dispersed in the coffee, it may be used lecithin, glycerin fatty acid ester, sucrose fatty acid ester or sorbitan fatty acid ester, but is not limited thereto.

The preparation method of the phosphate substitute coffee creamer of the present invention is specifically

A sterilization step (first step) for sterilizing crude oil or skim milk;

A cooling step (second step) of cooling the sterilizing oil of the first step;

A vacuum concentration step (third step) of preheating and vacuum concentrating the cooling oil of the second step;

A mixing and homogenizing step of mixing and homogenizing the concentrated oil, the buffer solution and the coffee creamer raw material of the third step under atmospheric pressure or vacuum pressure (fourth step); And

It may include a drying step (the fifth step) for drying the homogeneous mixture of the fourth step.

Hereinafter, a method for preparing a phosphate substitute coffee creamer according to the present invention will be described in detail with reference to FIG. 1.

1. Condensed milk manufacturing process (1st to 3rd process)

This process sterilizes crude oil or skim milk, and kills microorganisms harmful to human body by sterilizing crude oil or skim milk. As the sterilization method used above, conventional milk sterilization methods can be used without limitation, and specific examples include low temperature long-term sterilization method (30 minutes at 63 to 65 ° C.) and high temperature short time sterilization method (15 seconds to 20 at 72 to 75 ° C.). Seconds), and ultra high temperature instantaneous treatment (0.5 seconds to 5 seconds at 130 to 150 ° C). Sterilized crude oil or skim milk is called sterilized milk and cooled below 10 ℃. Cooling the germicidal oil below 10 ℃ is to suppress the development of microorganisms and to maintain the hygienic state. The sterilized oil which has undergone the cooling process is called cooling oil, and the cooling oil is preheated to a temperature of 80-90 ° C. and concentrated in a vacuum concentrator so that the solid content is 30% by weight or more. In the vacuum concentration of the cooling oil in this process, it is preferable to preheat to a temperature of 80 ~ 90 ℃, if the temperature is less than 80 ℃, the odor removal effect of the cooling oil may already be insufficient, if it exceeds 90 ℃ It is undesirable because it can be removed to the inherent flavor of milk. The vacuum pressure is preferably -0.7 to -0.9 bar in consideration of the fresh taste and flavor of the milk while achieving removal of the off-flavor components already remaining with the microbubbles. In this process, the cooling oil which passed through the vacuum concentration process is called concentrated oil, and the off-flavor component which remain | survives in milk by the above process is removed, and the fresh taste and flavor of milk are improved.

2. Mixing and Homogenization Process (4th Process)

This process is a process of mixing and homogenizing the concentrated milk, buffer solution and coffee creamer raw material, preferably preheating the concentrated milk to 40 ~ 70 ℃, and then the raw material of the coffee creamer at a vacuum pressure of -0.3 ~ -0.7 bar And homogenize by mixing the buffer solution.

The buffer solution may include 0.01 to 99.90% by weight of fruit concentrate, 0.01 to 99.90% by weight of organic acid, and 0.01 to 99.90% by weight of potassium or sodium salt, specifically, 500 g of organic acid, based on the total weight of the buffer solution. 500 g of potassium salt or sodium salt and 500 g of purified water at 40 to 70 ° C. were added, and 0.1% of the fruit concentrate was added to the weight of the mixture. The fruit concentrate can be prepared by conventional concentration methods. For example, the fruit may be prepared by pulverizing and compressing or juice and then filtration or concentration under reduced pressure. Alternatively, the fruit may be mixed with purified water, extracted at 50˜100 ° C., and then filtered or concentrated under reduced pressure, but is not limited thereto.

As the raw material of the coffee creamer that can be used in this process, raw materials commonly used in the manufacture of coffee creamers can be used without limitation, and the type and appropriate amount of such coffee creamer raw materials are known in the art. The coffee creamer ingredients in the coffee creamer may include vegetable hardening oil, carbohydrates, emulsifiers, concentrated milk protein powder, milk calcium, etc., preferably vegetable hardening oil 25-35% by weight, carbohydrate 45-65% by weight, emulsifier 0.5 ~ It may include 2.0 wt%, but is not limited thereto.

In the mixing and homogenization process, the temperature used for preheating the concentrated oil is preferably preheated to a temperature of 40 ~ 70 ℃, if the temperature is less than 40 ℃ fine when mixing the concentrated milk and coffee creamer raw materials and buffer solution A large amount of bubbles can be generated to promote oxidation of fat to reduce flavor, and when it exceeds 70 ° C, there is no further effect improvement, which is uneconomical. In addition, the vacuum pressure is preferably -0.3 to -0.7 bar in order to remove off-flavor, which is unique to fat, while achieving removal of off-flavor components already remaining with the microbubbles.

According to the present process, the concentrated milk, the coffee creamer raw material and each component of the buffer solution are combined, and the solution that has been mixed and homogenized is called a homogeneous mixture.

3. Drying process (5th process)

This step is a step of drying the homogeneous mixture, and the homogeneous mixture of the fourth step is dried using a dryer.

At this time, the blowing temperature is preferably set to 130 ~ 160 ℃, if the blowing temperature is less than 130 ℃ may be uneconomical to delay the drying time due to the decrease in drying amount, if it exceeds 160 ℃ according to the increase in drying amount It is not preferable because the particle generation rate can be high.

The present invention removes the phosphate-based buffer used in the conventional coffee creamer not only prevents the problem of bone growth disorder caused by calcium-phosphate imbalance, but also promotes the absorption of calcium, prevents bone aging, and improves knee pain. It can bring a beneficial effect, and can also provide a healthy coffee creamer using a buffer solution comprising fruit concentrate, organic acid, and potassium or sodium salts.

Also, even after removing phosphate, coffee creamer that is very stable without mixing with hot coffee and satisfies the sensual items of milk creamer (milk flavor, sweet taste, softness, savoryness, thirsty, finish, etc.) Can be obtained.

1 is a process flow diagram schematically showing a method for preparing a phosphate substitute coffee creamer according to the present invention.

Figure 2 shows the sensory test results of the coffee creamer of the treatment group 1, treatment group 2 and the control group.

The present invention will be described in more detail with reference to the following examples. However, the following examples are only intended to specifically illustrate the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not limited. In other words, simple modifications and variations of the present invention can be easily made by those skilled in the art, and all such modifications and changes are considered to be included within the scope of the present invention.

Example 1 Determination of Coffee Creamer Production Condition with Enhanced Milk Flavor by Containing Crude or Skim Milk and Buffer Solution

Containing crude or skim milk and adding buffer In order to determine the optimized manufacturing conditions of the coffee creamer with enhanced milk flavor, the experimental content of the coffee creamer manufactured by different vacuum concentration process, mixing and homogenization process is as follows.

Treatment group 1: coffee creamer prepared by adding crude oil and buffer solution

After sterilizing the crude oil (from 0.5 to 5 seconds at 130 ~ 150 ℃), it was cooled to 10 ℃ or less. The cooled crude oil was then preheated to a temperature of 90 ° C. and concentrated in vacuo until the concentration of dissolved oxygen became 1.0 ppm at a vacuum pressure of -0.9 bar. 500 g of malic acid, 500 g of potassium hydroxide, and 500 g of purified water at 40 to 70 ° C. were added and dissolved in an orange concentrate, 0.1%, to prepare a buffer solution. After preheating the concentrated concentrated oil to 70 ℃, the concentrated and preheated concentrated oil and syrup, vegetable cured oil, emulsifier and the prepared buffer solution at a vacuum pressure of -0.5 bar was mixed and homogenized in the mixing ratio shown in Table 5 below A mixture was prepared. The prepared homogeneous mixture was dried using a dryer having a blowing temperature of 150 ° C. to prepare a coffee creamer.

Treatment group 2: coffee creamer prepared by adding skim milk and buffer solution

The skimmed milk was sterilized (0.5 seconds to 5 seconds at 130 to 150 ° C) and then cooled to 10 ° C or less. The cooled crude oil was then preheated to a temperature of 90 ° C. and concentrated in vacuo until the concentration of dissolved oxygen became 1.0 ppm at a vacuum pressure of -0.9 bar. 500 g of malic acid, 500 g of potassium hydroxide, and 500 g of purified water at 40 to 70 ° C. were added and dissolved in an orange concentrate, 0.1%, to prepare a buffer solution. After preheating the concentrated concentrated oil to 70 ℃, the concentrated and preheated concentrated oil and syrup, vegetable cured oil, emulsifier and the prepared buffer solution at a vacuum pressure of -0.5 bar was mixed and homogenized in the mixing ratio shown in Table 5 below A mixture was prepared. The prepared homogeneous mixture was dried using a dryer having a blowing temperature of 150 ° C. to prepare a coffee creamer.

Control: Conventional Coffee Creamer

The starch syrup, vegetable hardening oil, casein sodium, emulsifier, and phosphate-based acidity regulator were mixed and homogenized at 65 ° C. in the mixing ratio shown in Table 5, and then dried using a dryer having a blowing temperature of 150 ° C. to prepare a coffee creamer. .

Experimental Example 1 Optimum Condition and Sensory Evaluation of Vacuum Concentration Process

In order to optimize the vacuum concentration process conditions, preheated sterilized crude oil or skim milk with the dissolved oxygen concentration lower than 5 ppm, respectively, at a temperature of 90 ° C, and after adjusting the vacuum pressure to -0.09 ~ -0.9 bar, the vacuum concentration process was performed. Was carried out. The dissolved oxygen concentration of crude oil or skim milk according to the vacuum pressure condition and the presence of microbubbles were checked through a microscope, and the sensory test was performed on 50 professional panels. The results are shown in Table 1 below.

Table 1 Optimal Condition and Sensory Evaluation of Vacuum Concentration Process division Vacuum pressure (bar) Dissolved Oxygen Concentration (ppm) Microbubble ¹⁾ Sensory evaluation ²⁾ crude oil -0.09 4.8 + ◇ -0.1 4.0 - ◇ -0.3 2.0 - ◇ -0.5 2.0 - ◇ -0.7 1.6 - ◎ -0.9 1.0 - ◎ Skim milk -0.09 4.6 + ◇ -0.1 4.1 - ◇ -0.3 2.0 - ◇ -0.5 1.9 - ◇ -0.7 1.5 - ◎ -0.9 1.0 - ◎

¹⁾ -: No microbubbles, ±: Some microbubbles, +: Many microbubbles

²⁾ ◎: Fresh concentrated oil taste is still alive. ◇: The flavor of the concentrated oil falls.

As can be seen from Table 1, when increasing the vacuum pressure of crude oil or skim milk, the dissolved oxygen content decreases to -1.0 bar when the dissolved oxygen content is reduced to a minimum of 1.0 ppm, the microscopic examination, the vacuum pressure is -0.1 bar It was confirmed that the microbubbles are completely removed under the above conditions. In addition, as a result of sensory evaluation, crude or skim milk was able to fully feel the fresh taste of milk and the flavor of milk when the vacuum pressure was -0.7 bar to -0.9 bar. As a result of the dissolved oxygen concentration, microbubble and sensory test, the optimum vacuum pressure to minimize the dissolved oxygen of crude or skim milk, remove microbubbles and improve the flavor of the concentrated oil is -0.7 bar ~ -0.9 bar It was found that is preferable.

Experimental Example 2 Experiment of Optimal Condition of Mixing and Homogenization Process

In order to optimize the preheating temperature and vacuum pressure conditions of the mixing and homogenizing process, preheated raw milk or skim milk sterilized by low temperature and long time sterilization (63 ~ 65 ℃ for 30 minutes) to 90 ℃, and then vacuum pressure- After adjusting to 0.9 bar was carried out a vacuum concentration process. Then, the concentrated concentrated oil was preheated to 40-70 ° C., and then the homogenized mixture was prepared by mixing and homogenizing the raw material of the preheated concentrated oil and coffee creamer at a vacuum pressure of −0.1 to −0.9 bar. The experiment was carried out to determine the presence of microbubbles remaining through the dissolved oxygen concentration and the microscope of the homogeneous mixture according to the preheating temperature and vacuum pressure conditions of the concentrated oil. The results are shown in Table 2 below.

TABLE 2 Optimum Condition Experiment of Mixing and Homogenization Process Vacuum pressure (bar) / Preheat temperature (℃) Dissolved Oxygen Concentration (ppm) / Micro Bubble ¹⁾ 40 ℃ 50 ℃ 60 ℃ 70 ℃ -0.1 5.1 / + 4.8 / + 4.2 /- 4.0 /- -0.3 4.2 /- 4.0 /- 2.8 /- 2.0 /- -0.5 3.8 /- 3.6 /- 2.5 /- 2.0 /- -0.7 3.0 /- 3.0 /- 2.0 /- 1.6 /- -0.9 2.5 / ± 2.1 / ± 1.7 / ± 1.0 / ±

¹⁾ -: No microbubbles, ±: Some microbubbles, +: Many microbubbles

As can be seen from Table 2, when the preheating temperature of the concentrated oil and the homogeneous mixture, the dissolved oxygen content was decreased when the vacuum pressure was high, and the dissolved oxygen content was reduced to 1.0 ppm at the vacuum pressure of -0.9 bar. As a result, it was found that the microbubbles were completely removed under the conditions of vacuum pressure of -0.3 to -0.7 bar after heating at 40 ° C and 50 ° C and vacuum pressure of -0.1 to -0.7 bar after heating at 60 ° C and 70 ° C.

As a result of conducting the dissolved oxygen concentration and microbubble experiment of the homogeneous mixture according to the preheating temperature condition and the vacuum pressure condition of the concentrated oil, the optimum concentrated preheating temperature for completely removing the microbubbles while minimizing the dissolved oxygen amount is 40 ~ 70 ℃, and vacuum. It can be seen that the pressure is preferably -0.3 bar to -0.7 bar.

Experimental Example 3: Sensory evaluation and dimethyl sulfide content analysis of coffee creamer

5% by weight of the coffee creamer (control group 1 and 2) prepared according to the above method and the coffee creamer (control group) prepared according to the conventional coffee creamer manufacturing method in water at 85 ° C., respectively, for sensory evaluation and dimethyl sulfide content. Analysis was performed.

15 professional panelists with excellent taste are selected to recognize the definition of coffee creamer flavor description items, and the final 10 professional panelists are selected by intensity training on the description items, and each description item is evaluated. The results were displayed on the 15 cm line, and quantitative descriptive analysis was performed as the average of the lengths, and the dimethyl sulfide content (ppb) which was scented by the head space method was analyzed. 2 is shown.

TABLE 3 Sensory Evaluation and Dimethyl Sulfide Content division Milk flavor sweetness Taste Soft taste Fresh taste Finish Thirsty Symbol Dimethyl sulfide content (ppb) Treatment Group 1 10.5 8.4 8.7 8.0 9.0 8.8 9.0 10.0 10 Treatment Group 2 9.8 8.6 8.6 7.8 9.2 8.6 9.0 9.6 9 Control 7.5 8.3 8.6 6.5 7.0 8.4 7.5 7.5 79

As can be seen from Table 3 and FIG. 2, the treatment groups 1 and 2 showed higher scores than the control group in all items of the sensory test. The treatment groups 1 and 2 showed higher scores in all items than the control group. The sterilized milk or skim milk was sterilized and then concentrated in vacuo, so that the flavor and fresh taste of milk were improved by using the concentrated milk from which the off-flavor was removed. This is because the coffee creamer is prepared by mixing and homogenizing the concentrated oil, the buffer solution, and the raw material of the coffee creamer under vacuum pressure, thereby eliminating the bleeding of the coffee creamer, smoothing the taste, and improving the overall taste.

The lower dimethylsulfide content of the treatment groups 1 and 2 than the control group pre-heats the concentrated milk at the optimum temperature in the mixing and homogenizing process, and homogenizes the mixture of the preheated concentrated milk and the coffee creamer under the optimum vacuum pressure. This is because the amount of dissolved oxygen in the mixture was minimized and the microbubbles were completely removed.

Example 2 Determination of Coffee Creamer Content Conditions Stable to Feathering by Adding Crude or Skim Milk and Buffer Solution

Phosphate was removed from the coffee creamer with enhanced milk flavor containing crude or skim milk, and a buffered creamer was prepared to test pH, buffering capacity and the degree of feathering.

Experimental Example 1. Preparation of buffer solution

500 g of malic acid, 500 g of potassium hydroxide, and 500 g of purified water at 40 to 70 ° C. were added and dissolved in an orange concentrate, 0.1%, to prepare a buffer solution.

Experimental Example 2. pH and buffering capacity of milk protein and buffer solution

The pH and buffering capacity of the milk protein and the buffer solution of Experimental Example 1 available for the coffee creamer are shown in Table 4 below. The buffering capacity is represented by the number of ml of sulfuric acid required until the pH is changed to 4.6 by adding 0.1NH ₂ SO ₄ by preparing a 5% aqueous solution, and the higher buffering capacity is less sensitive to the change in pH, thereby causing feathering. This means less.

Table 4 PH and buffering capacity of milk proteins and buffer solutions Types of Milk Proteins and Dairy Ingredients Casein sodium Crude Oil (Whole Milk Powder) Skim milk (powder) Whey Protein Concentrate Concentrated Milk Protein Powder Potassium Diphosphate Buffer pH 6.7 6.5 6.6 6.4 6.8 8.3 8.5 Buffer capacity (ml) 20-25 20-25 25-30 15-20 30-35 More than 100 More than 100

As shown in Table 4, the spray-dry whole milk powder or skim milk powder has a disadvantage in that feathering occurs severely when added to a coffee solution having a low pH while the protein contained therein is denatured by heat. In the case of protein powder, the whey protein of the milk protein contained in the protein powder has a disadvantage in that heat stability is further lowered when high temperature water is added, and it is promoted by the reaction of free calcium and protein. In addition, the buffer solution of the present invention has a similar pH and buffering capacity as the phosphate used as a conventional coffee creamer buffer, it is judged that the occurrence of feathering is less.

Experimental Example 3. pH, buffering capacity and degree of feathering of coffee creamer prepared by different milk protein type and phosphate addition

The pH, buffering capacity and degree of feathering of the coffee creamer prepared by different milk protein types and phosphate addition are as shown in Table 5 below. The degree of feathering was measured by adding 1.5 g of coffee creamer to 100 ml of hot water of 85 ° C. or higher, where 1 is no feathering, 2 is a small amount of feathering, and 3 is a moderate amount of feathering. , 4 indicates that severe feathering has occurred, and in the art, the level of feathering 1 and 2 is generally determined to the extent that it can be commercialized.

Table 5 PH, buffering capacity and degree of feathering in coffee creamers made with different milk proteins and phosphates Control Treatment Group 1 Treatment Group 2 Type of protein Casein sodium crude oil Skim milk Compounding ratio (% by weight) Carbohydrate (Low Sugar Syrup) 60.5 53.8 54.0 Vegetable oil 32.0 28.6 32.0 protein 3.5 13.6 10.0 Emulsifier 1.5 1.5 1.5 phosphate 2.5 - - Buffer - 2.5 2.5 pH, buffering capacity and degree of feathering occurrence pH 8.0 7.8 7.8 Buffer capacity (mL) 9.2 9.0 9.0 Feathering degree One One One

As a result, coffee creamers (treatment groups 1 and 2) containing crude oil or skim milk as protein sources and replacing phosphate and adding buffer solution of the present invention had a pH and buffering capacity of coffee creamer (control) to which phosphate was added. In addition, the degree of feathering was also shown to be 1, the same as the coffee creamer of the control, so that the addition of the buffer solution of the present invention to the coffee creamer replaced with phosphate can produce a coffee creamer composition that is stable to feathering. Could confirm.

Thus, coffee creamers containing crude and skim milk and phosphate substituted as in Treatment Groups 1 and 2 exhibited the quality of a typical conventional preferred coffee creamer when the buffer solution prepared by the method of the present invention was added.

Example 3: Feathering Occurrence of Coffee Creamer Prepared by Different Organic Acids and Fruit Concentrates

In Example 2, the buffer solution was prepared by the method of Experimental Example 1, but the buffer solution prepared by varying the organic acid and the fruit concentrate was the same as in Experimental Example 1.

Experimental Example 1. Preparation of buffer solution

500% citric acid, 500 g sodium chloride, and 500 g of purified water at 40 to 70 ° C. were mixed, and 0.1% of lemon concentrate was added to the mixture to dissolve the buffer.

Experimental Example 2: Feathering degree of buffer solution

Conventional coffee cream used a phosphate-containing coffee cream disclosed in Table 2 of Korean Patent Publication No. 2010-0125489 (Example 1). The degree of feathering was tested by adding 1 to 5 g of coffee creamer to 95 g of a sample of coffee solution in which 1.5 g of commercial instant coffee with pH 4.6 and 5 g of sugar dissolved in 80.0 g of hot water of 85 ° C. or higher was tested. It was. The coffee creamer of the treatment group 3 of Table 6 is prepared in the mixing ratio of the treatment group 1 described in Table 5 of Example 2, the buffer solution using the buffer solution prepared by the method of Experimental Example 1 in Example 3 Prepared. (-) Indicates no feathering, (+) indicates a small amount of feathering, (++) indicates moderate feathering, and (+++) indicates severe feathering. Determine the levels of (-) and (+) to the extent that they can be commercialized.

Table 6 Feathering degree Feathering degree Amount 1 g 2 g 3 g 4 g 5 g Treatment Group 3 + + - - - Conventional Coffee Cream with Phosphate + + - - -

As a result, as shown in Table 6, the degree of feathering occurrence of the coffee cream containing phosphate and the coffee creamer to which the buffer solution of the present invention was added was similar, but the degree of feathering was not at all or only a slight degree. Therefore, it was confirmed that the coffee creamer stable to feathering could be manufactured.

As a result of the above examples, an optimized method for preparing a coffee creamer containing the buffer solution of the present invention containing milk or skim milk and not containing phosphate is as follows.

Preparation: Preparation of coffee creamers that are stable to feathering containing crude or skim milk and substituted for phosphates

Crude oil or skim milk was sterilized (0.5 seconds to 5 seconds at 130 to 150 ° C), and then cooled to 10 ° C or less. Thereafter, the cooled crude oil or skim milk was preheated to a temperature of 90 ° C. and concentrated under vacuum until the concentration of dissolved oxygen became 1.0 ppm at a vacuum pressure of −0.7 to −0.9 bar. A buffer solution (50 brix) was prepared by adding 0.1% of an orange concentrate to the weight of the mixture of 500 g of malic acid, 500 g of potassium hydroxide, and 500 g of purified water at 40 to 70 ° C. After preheating the vacuum concentrated concentrated oil to 40 ~ 70 ℃, 10 ~ 13.6%, concentrated starch 53.8 ~ 54%, vegetable oil 28.6 ~ 32%, emulsifier 1.5 preheated at a vacuum pressure of -0.3 ~ -0.7 bar % And 2.5% of the buffer solution prepared above were mixed and homogenized in a weight ratio to prepare a homogeneous mixture. The prepared homogeneous mixture was dried using a dryer having a blowing temperature of 150 ° C. to prepare a coffee creamer.

Claims (9)

A sterilization step (first step) for sterilizing crude oil or skim milk; A cooling step (second step) of cooling the sterilizing oil of the first step; A vacuum concentration step (third step) of preheating and vacuum concentrating the cooling oil of the second step; A mixing and homogenizing step of mixing and homogenizing the concentrated oil, the buffer solution and the coffee creamer raw material of the third step under atmospheric pressure or vacuum pressure (fourth step); And Method for producing a phosphate substitute coffee creamer, characterized in that it comprises a drying step (5th step) for drying the homogeneous mixture of the fourth step. According to claim 1, wherein the buffer solution of the fourth step comprises 0.01 to 99.90% by weight fruit concentrate, 0.01 to 99.90% by weight organic acid, and 0.01 to 99.90% by weight potassium or sodium salt relative to the total weight of the buffer solution Method for producing a phosphate replacement coffee creamer. 3. The phosphate substitute coffee creamer of claim 2, wherein the fruit concentrate is at least one fruit concentrate selected from the group consisting of plum, peach, apple, apricot, watermelon, orange, lemon, citrus, citron and pomegranate. Manufacturing method. The method of claim 2, wherein the organic acid is ascorbic acid, citric acid, citric acid, malic acid, succinic acid, oxalsuccinic acid, acetic acid, itaconic acid ( itaconic acid, tartaric acid, pyruvic acid, fumaric acid, cis-aconitic acid, alpha-ketoglutaric acid, caffeic acid ( caffeic acid, cinnamic acid, coumaric acid, lactic acid, phytic acid, propionic acid, adipic acid, gluconic acid ) And pantothenic acid (Pantothennic acid) method for producing a phosphate substitute coffee creamer, characterized in that at least one selected from the group consisting of. 3. The phosphate salt according to claim 2, wherein the potassium salt is at least one selected from the group consisting of potassium chloride, potassium hydroxide, potassium carbonate, potassium lactate, potassium nitrate, potassium sulfate, potassium aluminum sulfate, potassium silicate and potassium iodine. Method of making an alternative coffee creamer. The sodium salt of claim 2, wherein the sodium salt is one or more selected from the group consisting of sodium chloride, sodium hydroxide, sodium carbonate, sodium bicarbonate, sodium lactate, sodium nitrate, sodium nitrite, sodium sulfate, sodium sulfite, sodium silicate and sodium iodine Method for producing a phosphate replacement coffee creamer. According to claim 1, wherein the vacuum concentration step of the third step is preheating the cooling oil to a temperature of 80 ~ 90 ℃ until the concentration of dissolved oxygen at a vacuum pressure of -0.7 ~ -0.9 bar until the concentration of dissolved oxygen is 1.0 ~ 1.6 ppm Method for producing a phosphate substitute coffee creamer, characterized in that the vacuum concentration. The method of claim 1, wherein the mixing and homogenizing step of the fourth step is to pre-heat the concentrated oil to 40 ~ 70 ℃, homogenizing by mixing the buffer solution and coffee creamer raw material at a vacuum pressure of -0.3 ~ -0.7 bar Method for producing a phosphate replacement coffee creamer. A phosphate replacement coffee creamer prepared by the method of any one of claims 1 to 8.

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