Low calorie coffee beverage composition

Abstract

The present invention relates to a coffee drink composition comprising allulose, oligosaccharide and coffee extract, and a method of preparation thereof, and it provides a coffee drink composition having a high sugar content and a low calorie and can give more excellent sensory properties to coffee drinks such as Americano.

Claims

1. A coffee drink composition comprising allulose, isomalto-oligosaccharide, and coffee extract, wherein the allulose is in an allulose syrup containing allulose at a solid content of 70 to 99% by weight based on 100% by weight of the allulose syrup, wherein the composition comprises 0.1 to 20% by weight of the allulose syrup, and 0.1 to 20% by weight of the isomalto-oligosaccharide based on 100% by weight of the coffee drink composition, and wherein the coffee drink composition has a calorie of 10 to 25 kcal/240 mL, wherein the coffee extract is prepared by mixing a solid coffee of 0.1 to 65% by weight based on 100% by weight of the coffee extract, wherein the coffee drink composition further comprises vitamin C, and wherein the isomalto-oligosaccharide comprises about 2 to 5 monosaccharides linked via glycoside bonds.

2. The coffee drink composition according to claim 1, wherein the coffee drink composition is characterized by not comprising sucrose.

3. A method for preparing a coffee drink composition according to claim 2 comprising a step of adding allulose, isomalto-oligosaccharide and coffee extract to water and mixing.

4. The coffee drink composition according to claim 1, wherein the coffee drink composition is prepared by further mixing one or more kinds of saccharides selected from the group consisting of sucrose, fructose, starch syrup, glucose, rare sugar, high-intensity sweetener, maltitol, D-sorbitol, polyglycitol syrup, indigestible maltodextrin and polydextrose.

5. A method for preparing a coffee drink composition according to claim 4 comprising a step of adding allulose, isomalto-oligosaccharide and coffee extract to water and mixing.

6. The coffee drink composition according to claim 1, wherein the drink composition further comprises one or more of liquid media selected from the group consisting of water, milk and soybean milk.

7. A method for preparing a coffee drink composition according to claim 6 comprising a step of adding allulose, isomalto-oligosaccharide and coffee extract to water and mixing.

8. The coffee drink composition according to claim 1, wherein the coffee drink composition is characterized by comprising 0.1 to 7 g/240 mL of saccharides.

9. A method for preparing a coffee drink composition according to claim 8 comprising a step of adding allulose, isomalto-oligosaccharide and coffee extract to water and mixing.

10. The coffee drink composition according to claim 1, wherein the coffee drink composition is characterized by having a sugar content (Brix) of 0.5 to 20.

11. A method for preparing a coffee drink composition according to claim 10 comprising a step of adding allulose, isomalto-oligosaccharide and coffee extract to water and mixing.

12. A method for preparing a coffee drink composition according to claim 1, comprising a step of adding allulose, isomalto-oligosaccharide and coffee extract to water and mixing.

Description

MODE FOR INVENTION

(1) The present invention will be described in more detail by the following illustrative examples, but the scope of the present invention is not intended to be limited by the following examples.

(2) Preparative Example 1. Allulose Syrup Preparation

(3) As allulose, allulose syrup was prepared from fructose substrates by the substantially same biological method as the preparation method disclosed in Korean Patent No. 10-16173797.

(4) Specifically, a gene (DPE gene; Gene bank: EDS06411.1) encoding allulose epimerase derived from Clostridium scindens (Clostridium scindens ATCC 35704) was introduced to a recombinant vector (pCES_sodCDPE), and with the prepared recombinant vector (pCES_sodCDPE) was transformed into Corynebacterium glutamicum by electroporation. The beads containing the transformed Corynebacterium glutamicum cells were prepared and filled in an immobilization reaction column, and the 24˜26 (w/w) % allulose syrup having a composition of glucose:fructose:allulose:oligosaccharide=6:67:25:2 was obtained from 95 wt % of fructose at 40 Brix.

(5) To remove impurities such as colored and ion components, etc., the obtained allulose syrup was treated by flowing through a column at a room temperature in which cation exchange resin, anion exchange resin and mixed resins of cation and anion exchange resins at a hourly rate of two times of the volume as that of ion exchange resin. Then, using a chromatography filled with a calcium (Ca.sup.2+) type of ion exchange resin, allulose fraction with a high purity was obtained. The allulose fraction was ion-purified and concentrated, to prepare the allulose syrup containing allulose 95 wt % and fructose 5 w t% , based on 100 wt % of the solid content of saccharide syrup composition.

(6) The pH, color value and electrical conductivity of the allulose syrup having 95wt % of the allulose content were measured and shown in the following Table 1.

(7) TABLE-US-00001 TABLE 1 Allulose syrup having Classification 95 wt % of allulose pH 4.41 Color value (absorbance, 420 nm) 0.039 Electrical conductivity (ms/cm) 15.13
Preparative Example 2. Preparation of Coffee Drink Composition

(8) An acidity regulator in hot water having a temperature of over 85° C., coffee extract was added and then was added with coffee extract. The coffee extract was coffee extract at 4.9 bx, which was prepared from coffee bean by hot water extraction. After vitamin C is additionally input to the mixture, it was heat-treated for 1-5 seconds in the temperature range of 132˜135° C. with the addition of water. Then, the product was cooled, matured and stored. The coffee drink composition of Examples 1 and 2 were prepared according to the composition of the following Table 2.

(9) As comparative examples, coffee drink compositions were prepared according to the same method as Examples 1 and 2 by using only sucrose as saccharide (Comparative example 1), by including only sucrose and allulose syrup (Comparative example 2).

(10) TABLE-US-00002 TABLE 2 Comparative Comparative Raw material name example 1 example2 Example 1 Example 2 Coffee extract 22.80 22.80 22.80 22.80 (Solid content of 4.1%) White sucrose 2.800 1.4 — — Allulose syrup — 2.86 5.720 5.720 Isomalto- — — 0.35 2.000 oligosaccharide (Samyang Corporation) Sodium bicarbonate 0.080 0.080 0.080 0.080 Vitamin C 0.020 0.02 0.020 0.020 Purified water Residual Residual Residual Residual quantity quantity quantity quantity Total 100.000 100.000 100.000 100.000
Test Example 1. Physical Property Evaluation

(11) 1.1 pH Measurement The pH of the coffee drink compositions of Preparative example 2 was measured using a pH meter and shown in the following Table 3.

(12) 1.2 Sugar Content Measurement

(13) The sugar content of the coffee drink compositions of Preparative example 2 was measured using Digital Refractometer (ATAGO Digital Refractometer RX-5000) and shown in the following Table 3.

(14) TABLE-US-00003 TABLE 3 Comparative Comparative Item example 1 example 2 Example 1 Example 2 pH 6.25 6.196 6.187 6.192 Brix 4.02 4.63 5.57 6.71

(15) As can be seen in Table 3, it was confirmed that the coffee drink composition of examples of the present invention had a pH similar to the Comparative example prepared using only sugar, and in particular, it could exhibit a higher level of sugar content than Comparative examples.

(16) Test Example 2. Saccharide Content and Calorie Comparison

(17) The saccharides in 240 mL of the coffee drink composition prepared in Preparative example 2 were measured by calculating the total content of monosaccharides and disaccharides according to the instrumental analysis method. The calorie was measured by the theoretical value calculation method using nutritional components and compared with the Comparative example compositions. The result was shown in the following Table 4.

(18) TABLE-US-00004 TABLE 4 Comparative Comparative Item example 1 example 2 Example 1 Example 2 Saccharide 7.5 4.5 0.6 1.0 (g/240 mL) Calorie 30 19 11 23 (Kcal/240 mL)

(19) As can be seen in Table 4, it could be confirmed that the coffee drinks of Examples 1 to 3 had significantly low saccharide content and also an excellent calorie reduction effect, compared to the Comparative examples.

(20) Test Example 3. Sensory Evaluation

(21) In the coffee drinks prepared with the composition of Preparative example 2, the five evaluation items of sweet taste, bitter taste, cleanliness of residual taste, body taste, degree of richness and degree of sweetness were evaluated according to the following evaluation criteria, and the evaluation result was shown in Table 5. Sensory evaluation was performed on 80 adult male and female panelists in 20-50 s using a 5-point scaling method.

(22) [Evaluation Criteria]

(23) Sweet taste: no sweet taste at all (0 point)—very strong sweet taste (5 points)

(24) Sweet taste (sucrose basis): degree of sweet taste based on sucrose 1

(25) Bitter taste: no bitter taste at all (0 point)—very strong bitter taste (5 points)

(26) Cleanliness of residual taste: not clean residual taste at all (0 point)-very clean residual taste (5 points)

(27) Body taste: no body taste at all (0 point)—very high body taste (5 points)

(28) Degree of richness: very light feeling in mouth (0 point)—very heavy feeling in mouth (5 points)

(29) Overall satisfaction: very unsatisfactory (0 point)—very satisfactory (5 points)

(30) TABLE-US-00005 TABLE 5 Comparative Comparative Evaluation items example 1 example 2 Example 1 Example 2 Sweet taste 2.1 2.0 2.2 2.4 Sweet taste 1.00 0.98 1.0 1.1 (sucrose basis) Bitter taste 3.6 3.5 3.2 3.2 Cleanliness of 2.3 3.0 2.7 2.5 residual taste Body taste 2.1 1.9 2.1 2.8 Degree of richness 2.1 1.8 2.1 3.2 Overall satisfaction 3.4 3.4 3.8 3.2

(31) As can be seen in Table 5, the coffee drink compositions of Examples 1 and 2 can exhibit a similar level of sweet taste, and also can alleviate bitter taste of coffee due to the addition of allulose, compared to the coffee drink composition of Comparative example 1 containing only sucrose. In addition, the composition of Comparative example 2 containing only allulose had a low sugar content and the refreshment of residual taste due to allulose addition, and therefore the degree of richness taste of drink was low. However, the compositions of Examples 1 and 2 further containing isomalto-oligosaccharide exhibited the excellent body taste and high richness taste in mouth, despite of low sugar content. However, it was confirmed that the composition of Example 2 exhibited excessively high richness taste due to high content of the isomalto-oligosaccharide. Therefore the overall savory satisfaction of the coffee drink composition of Example 1 was the most excellent.