COFFEE MILK DRINK COMPOSITION

Abstract

The present invention relates to a coffee milk beverage composition containing allulose, and has excellent sensory properties by using allulose.

Claims

1. As a coffee milk beverage composition comprising coffee bean extract, milk and allulose, wherein the coffee bean extract is added so that a quinic acid concentration is 100 to 600 μg/ml and a caffeine concentration is 100 to 800 μg/ml, in the coffee milk beverage composition.

2. The coffee milk beverage composition of claim 1, wherein a ratio of quinic acid concentration to caffeine concentration in the coffee milk beverage composition (quinic acid concentration/caffeine concentration) is 0.1 to 2.5.

3. The coffee milk beverage composition of claim 1, wherein a ratio of quinic acid concentration to caffeine concentration (quinic acid concentration/caffeine concentration) in the coffee milk beverage composition is 0.5 to 1.5.

4. The coffee milk beverage composition of claim 1, wherein the quinic acid concentration is 200 to 400 μg/ml.

5. The coffee milk beverage composition of claim 1, wherein the caffeine concentration in the coffee milk beverage composition is 400 to 450 μg/ml.

6. The coffee milk beverage composition of claim 1, wherein the allulose is added in the form of syrup or powder.

7. The coffee milk beverage composition of claim 1, wherein the allulose is prepared by mixing 0.1 to 20% by weight based on 100% by weight of solids content of the total coffee milk beverage composition.

8. The coffee milk beverage composition of claim 6, wherein the allulose is added as an allulose syrup having an allulose solid content of 70 to 99.99% by weight based on 100% by weight of the allulose syrup.

9. The coffee milk beverage composition of claim 6, wherein the allulose is added as an allulose syrup having an electrical conductivity of 1 to 50 μS/cm.

10. The coffee milk beverage composition of claim 1, where the milk is at least one selected from the group consisting of crude milk, condensed milk, whole milk powder, skim milk powder, skim condensed milk, low-fat milk, non-fat milk, reduced milk, reduced low-fat milk and skim milk powder.

11. The coffee milk beverage composition of claim 1, wherein the milk is added so that the solid content of all milk components excluding fat is contained at an amount of 1 to 8% by weight based on 100% by weight of the total coffee milk beverage composition.

12. The coffee milk beverage composition of claim 1, wherein the coffee milk beverage composition is prepared by further mixing one or more saccharides selected from the group consisting of rare sugars excluding allulose, fructose, starch syrup, glucose, oligosaccharides, sugar alcohols, and dextrins.

13. The coffee milk beverage composition of claim 1, wherein the coffee milk beverage composition does not contain sugar.

14. The coffee milk beverage composition of claim 1, wherein the coffee milk beverage composition does not contain a coloring agent.

15. A method of preparing a coffee milk beverage composition, containing mixing coffee bean extract, milk and allulose with water, wherein the coffee bean extract is added so that a quinic acid concentration is 100 to 600 μg/ml and a caffeine concentration is 100 to 800 μg/ml, in the coffee milk beverage composition.

Description

BRIEF DESCRIPTION OF DRAWINGS

[0041] FIG. 1a is a photograph of a coffee milk beverage composition according to the present invention, FIG. 1b is a result of measuring the color value of the coffee milk beverage composition of the present invention.

[0042] FIG. 2 shows the sensory evaluation results of the coffee milk beverage compositions (single variety of coffee bean) according to the present invention.

[0043] FIG. 3 shows the sensory evaluation results of the coffee milk beverage compositions (two varieties of coffee beans) according to the present invention.

MODE FOR INVENTION

[0044] The present invention will be described in more detail with reference to the following exemplary examples, but the scope of protection of the present invention is not intended to be limited to the following examples.

[0045] Preparation Example 1. Preparation of allulose syrup Allulose was prepared by preparing allulose syrup from a fructose substrate by a biological method substantially the same as that described in Korean Patent No. 10-16173797, to obtain allulose syrup with 24-26 (w/w) % allulose and glucose:fructose:allulose:oligosaccharide=6:67:25:2 at 40 Brix.

[0046] In order to remove impurities such as coloring components and ionic components, the obtained allulose syrup was eluted at a rate of twice the volume of the ion exchange resin per hour at room temperature in a column filled with a cation exchange resin, an anion exchange resin, and a resin mixed with cation exchange resin and anion exchange resin. Then, a high-purity allulose fraction was obtained by performing chromatography filled with a calcium (Ca.sup.2+) type ion exchange resin. The allulose fraction was treated with ion purification and the concentration to prepare allulose syrup composed of 95% by weight of allulose and 5% by weight of fructose based on 100% by weight of the solid content of the syrup composition.

[0047] The pH, color value, and electrical conductivity of the allulose syrup having an allulose content of 95% by weight were measured and shown in Table 1 below.

TABLE-US-00001 TABLE 1 Assortment Allulose 95% syrup pH 4.41 Color value (absorbance, 420 nm) 0.039 Electrical conductivity (ms/cm) 15.13

Examples 1 to 6: Preparation of a Coffee Milk Beverage Composition Using a Single Coffee Bean

[0048] Coffee beans (Colombia Suprimo, Yiwol Roasters) were pulverized with a hand drip grinder (0.7-1.0 mm), 500 g of crushed beans were put in a beaker with pouring water at a temperature of 90 to 100° C. and left for 5 minutes. After stirring for 10 minutes with an overhead stirrer, coffee bean extract was prepared by vacuum filtration using filter paper 5A.

[0049] For preparing coffee milk beverage, the milk (MSNF 8% or more) was heated to 50° C. while stirring with an overhead stirrer, and was added by allulose syrup (75bx) prepared in Preparation Example 1 or white sugar (Samyang), together with sodium hydrogen carbonate (carbonate Potassium), sodium caseinate, and an emulsifier (sucrose ester of fatty acid, Samyang Corporation). Then, skim milk powder (MSNF 95% or more, Seoul milk) was added in small portions. Thereafter, the prepared coffee bean extract was added in different amounts as shown in the table below, milk cream (frozen milk cream MF40%) and purified water were added and followed by homogenization process (150 bar) with stirring and sterilization to prepare a coffee milk beverage. In addition, as Comparative Examples 1 and 2, the coffee milk beverages were prepared in the same manner as the coffee milk beverage, but containing white sugar instead of allulose. The coffee milk beverage was prepared with the following ingredients and contents.

TABLE-US-00002 TABLE 2 Comparative Example Example Example Example Example Example Names of raw Example 1 2 3 4 5 6 materials 1 (w/w %) (w/w %) (w/w %) (w/w %) (w/w %) (w/w %) (w/w %) Milk 40.000 40.000 40.000 40.000 40.000 40.000 40.000 Coffee bean 26.100 9.000 11.600 16.000 26.100 35.000 39.400 extract(solid content) milk cream 5.720 5.720 5.720 5.720 5.720 5.720 5.720 White sugar 5.600 — — — — — — Allulose A100 — 6.087 6.087 6.087 6.087 6.087 6.087 Skimmed milk 0.852 0.852 0.852 0.852 0.852 0.852 0.852 Sodium hydrogen 0.120 0.120 0.120 0.120 0.120 0.120 0.120 carbonate (Potassium carbonate) Sodium 0.100 0.100 0.100 0.100 0.100 0.100 0.100 caseinate Sucrose ester 0.080 0.080 0.080 0.080 0.080 0.080 0.080 of fatty acid Purified water 21.128 38.041 35.441 31.041 20.941 12.041 7.641 Sum 100.000 100.000 100.000 100.000 100.000 100.000 100.000

Examples 7 and 8: Preparation of Coffee Milk Beverage Composition Using Mixed Coffee Beans

[0050] The coffee milk beverages were prepared in the same manner as in Examples 1 to 6, but were prepared using mixed beans instead of single beans. It was prepared in the composition ratio of the table below, and the mixed beans were used by mixing Colombia Souprimo and Kenya AA (Iwol Roasters) in a weight ratio of 5:5 and 3:7, respectively. As a Comparative Example, coffee milk beverage was prepared with a composition containing white sugar but not 1.0 allulose.

TABLE-US-00003 TABLE 3 Comparative Example 2 Example7 Example8 Raw materials (w/w %) (w/w %) (w/w %) Milk 40.000 40.000 40.000 Coffee bean extract (Colombia 26.100 26.100 — Souprimo and Kenya AA = 5:5) Coffee bean extract (Colombia — — 26.100 Souprimo and Kenya AA = 3:7) milk cream 5.720 5.720 5.720 White sugar 5.600 — — Allulose A100 — 6.087 6.087 Skimmed milk 0.852 0.852 0.852 Sodium hydrogen carbonate 0.120 0.120 0.120 (Potassium carbonate) Sodium caseinate 0.100 0.100 0.100 Sucrose ester of fatty acid (S- 0.030 0.030 0.030 570) Sucrose ester of fatty acid (P- 0.050 0.050 0.050 1670) Purified water 21.428 20.941 20.941 Sum 100.000 100.000 100.000

Test Example 1. Physical Property Evaluation

[0051] 1.1. Ingredient Analysis

[0052] The contents of quinic acid contributing to the bitter and astringent taste of coffee, and caffeine contributing to the sour taste of coffee, which were known to have largest effect on sensory function in coffee milk beverage were analyzed by measuring with HPLC. 1 ml of each sample of the bean extracts (Colombia Suprimo and Kenya AA) used in Examples and Comparative Examples was filtered using a 0.45 μm membrane filter, and then quinic acid and caffeine were analyzed under the conditions of Table 4 below, respectively.

TABLE-US-00004 TABLE 4 Assortment Quinic acid Caffeine Column Aminex 87H C18(4.6 × 150 column(300 × 7.8 mm) mm, Eclipse XDE, Agilent USA) Mobile phase 0.01 N H2SO4 30% MeOH(pH 6.0) Flow rate 0.5 ml/min 10 ml/min Injection Volume 40° C. 15 μl Detection 10 μl UV-VIS detector, Agilent, Germany(272 nm)

[0053] The contents of quinic acid and caffeine in Examples 1 to 8 and Comparative Examples 1 to 2 were calculated using the analyzed values, and shown in Table 5 below.

TABLE-US-00005 TABLE 5 Quinic Ratio of quinic acid Assortment acid(ug/ml) Caffeine(ug/ml) to caffeine Example1 114.20 155.24 0.7356351 Example2 147.18 200.08 0.7356058 Example3 200.48 272.53 0.7356254 Example4 331.17 450.18 0.7356391 Example5 444.09 603.70 0.7356137 Example6 499.92 679.59 0.73562 Example7 295.72 417.71 0.7079553 Example8 281.54 404.72 0.6956414 Comparative 331.17 450.18 0.7356391 Example 1 Comparative 295.72 417.71 0.7079553 Example 2

[0054] 1.2. Analysis of Solid Content, pH and Acidity

[0055] In general, coffee solid content, pH and acidity, which were known to determine the quality of coffee milk beverage were analyzed.

[0056] The solid content of the coffee milk beverages of Examples 1 to 8 and Comparative Examples 1 to 2 was analyzed by Table brix meter (ATAGO), and pH was measured using a pH meter.

TABLE-US-00006 TABLE 6 Solid content Assortment (% by weight) pH Acidity (%) Example 1 13.36 7.14 0.067 Example 2 13.61 7.04 0.066 Example 3 13.75 6.99 0.064 Example 4 14.45 6.75 0.064 Example 5 14.88 6.65 0.063 Example 6 15.17 6.52 0.062 Example 7 14.99 6.67 0.068 Example 8 14.45 6.70 0.069 Comparative 15.35 6.55 0.062 Example 1 Comparative 14.04 6.74 0.064 Example 2

[0057] As can be seen from the above results, the pH was lowered as the quinic acid and caffeine contents increased, and the solid content of coffee according to the change of quinic acid and caffeine contents did not change significantly, even when two or more types of beans are mixed It was confirmed that there was no change in solid content and pH.

[0058] 1.3. Color Value Analysis

[0059] The color values of the coffee milk beverages of Examples 1 to 6 and Comparative Example 1 were measured. Absorbance was measured at a wavelength of 420 nm using a UV Spectrophotometer. The concentration of the measurement sample was 30bx, and was analyzed using a 10 cm quartz cell. 420 nm is a wavelength that measures yellowness. Higher values are closer to yellow and lower values are closer to transparent color. The measured results are shown in FIGS. 1A and 1B.

[0060] As can be seen from the above results, in the case of using a single bean, b value indicating yellowness tended to increase irregularly as the contents of quinic acid and caffeine increased to the content of allulose syrup, and a value indicating redness showed an increasing pattern constantly. It was confirmed that the color of the coffee milk beverage became darkened.

Test Example 2. Sensory Evaluation

[0061] In the coffee milk beverages prepared with the compositions of Examples 1 to 8 and Comparative Examples 1 and 2, six evaluation items of sweetness, sourness, bitterness, mouthfeel, color satisfaction, and sweetness satisfaction were evaluated according to the following evaluation criteria. The sensory evaluation was performed on 14 male and female panelists in their 20s and 50s using a 5-point scale. Among the above results, the evaluation results of the Examples are shown in Tables 7 and FIG. 2, and the results of the Comparative Examples are shown in Tables 8 and FIG. 3.

[0062] [Evaluation Criteria]

[0063] Sweet taste: No sweetness (0 points)—very high sweet taste (5 points)

[0064] Sour taste: No sour taste (0 points)—very high sour taste (5 points)

[0065] Bitter taste: No bitter taste at all (0 points)—very high bitter taste (5 points)

[0066] Mouthfeel: No mouthfeel (0 points)—very high mouthfeel feeling (5 points)

[0067] Color Satisfaction: Both the color and sweetness are the same as the overall satisfaction level.

[0068] Sweetness satisfaction: Not very satisfactory (0 points)—Very satisfactory (5 points)

TABLE-US-00007 TABLE 7 Assortment Example1 Example2 Example3 Example4 Example5 Example6 Example7 Example8 Sweet 3.5 3.4 3.5 2.8 1.9 2.0 2.9 2.7 taste Sour 1.9 1.7 2.1 2.0 2.5 2.4 2.3 2.2 taste Bitter 2 1.9 2.7 3.3 4.0 4.6 2.9 2.9 taste Mouthfeel 2.6 2.7 2.5 2.8 2.8 2.8 3.3 3.2 Color 2.2 2.6 3.0 3.6 2.8 2.8 3.5 3.6 satisfaction Sweetness 3.2 3.4 3.3 3.4 2.9 2.4 3.3 3.4 satisfaction Overall 2.9 3.2 3.2 3.3 2.3 2.5 3.6 3.4 satisfaction

TABLE-US-00008 TABLE 8 Comparative Comparative Assortment Example 1 Example 2 Sweet taste 4 3.3 Sour taste 2.1 2.3 Bitter taste 3.1 2.8 Mouthfeel 3.3 3.4 Color satisfaction 3.5 3.5 Sweetness 2.9 3.0 satisfaction Overall satisfaction 3.3 3.5

[0069] As can be seen from the above results, the sour taste and the bitter taste increased with increasing the contents of quinic acid and caffeine, and Examples 2 to 4 had lower sweetness degrees compared to the Comparative Example containing sugar, but remarkably excellent overall satisfaction. In addition, it was confirmed that Example 4 was the highest color satisfaction. In addition, in case that the mixed beans were used, the beverage containing allulose syrup (Examples 7 and 8) had lower sweetness degrees than that of Comparative Example 2 containing sugar, but high satisfaction.

[0070] Therefore, when the quinic acid of the bean extract is 330 to 350 μg/ml and the caffeine is 400 to 450 μg/ml based on about 6 (w/w %) (% by weight of allulose solid content, 75bx) of allulose syrup, the sensory properties were confirmed to be the best.