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Coffee milk drink composition

A technology of coffee milk drink and composition, which is applied in the direction of coffee, coffee extraction, dairy products, etc., can solve problems such as diarrhea, and achieve the effect of reducing bitterness, excellent color development effect, and low sweetness

Pending Publication Date: 2021-03-26
SAMSANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sugar alcohols, which are widely used as sweeteners to replace sugar, have side effects such as diarrhea when ingested in excess of a certain amount, but allulose has no known side effects

Method used

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  • Coffee milk drink composition
  • Coffee milk drink composition
  • Coffee milk drink composition

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0054] Preparation Example 1. Preparation of Allulose Syrup

[0055] For psicose, psicose syrup is prepared from a fructose substrate by a biological method substantially the same as the preparation method described in Korean Patent No. 10-16173797, and glucose is obtained from 95% by weight fructose of 40 Brix : fructose: allulose: oligosaccharides = 24-26 (w / w)% allulose syrup of 6:67:25:2.

[0056] At a rate of twice the volume of the ion exchange resin per hour, the obtained psicose syrup is passed through a normal-temperature column filled with a cation exchange resin, an anion exchange resin, and a resin mixed with the cation exchange resin and anion exchange resin. , to remove impurities such as colored components and ionic components. Afterwards, using filled with calcium (Ca 2+ ) type ion exchange resin chromatography to obtain high-purity allulose fractions. Perform ion purification and concentration on the allulose fraction to prepare allulose composed of 95% by ...

Embodiment 1 to Embodiment 6

[0060] Example 1 to Example 6: Preparation of a coffee milk beverage composition using a single coffee bean

[0061] Grind coffee beans (Supamo, Colombia, February Roasters) with a grinder (0.7-1.0 mm) for pour over coffee, put 500 g of ground coffee beans in a beaker, pour in water at a temperature of 90-100 ° C, and let it stand Leave for 5 minutes. After stirring with a stirrer (overhead stirrer) for 10 minutes, it vacuum-filtered with filter paper (filter paper 5A (filter paper 5A)), and prepared the coffee bean extract.

[0062] In order to prepare a coffee milk drink, heat the milk (raw material milk with MSNF of 8% or more) to 50°C while stirring the milk with an overhead stirrer, and mix the allulose syrup (75bx) prepared in Preparation Example 1 or the saccharose (Co. Sanyang Co., Ltd.) mixed with sodium bicarbonate (potassium carbonate), sodium caseinate and emulsifier (sucrose fatty acid ester, Samyang Co., Ltd.), and then added a small amount of skim milk powder (...

Embodiment 7 and Embodiment 8

[0065] Example 7 and Example 8: Preparation of coffee milk beverage composition using mixed coffee beans

[0066] The coffee milk drink was prepared by the same method as in Example 1 to Example 6, but coffee beans were prepared using a mixture of coffee beans instead of a single coffee bean. Prepared according to the composition ratio in the following table, and used as blended coffee beans by blending Colombian Supamo and Kenyan AA (February Roasters) at a weight ratio of 5:5 and 3:7, respectively. As a comparative example, coffee milk was prepared in a composition containing sugar but not psicose.

[0067] [table 3]

[0068]

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PUM

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Abstract

The present invention relates to a coffee milk drink composition comprising allulose, wherein the coffee milk drink composition has excellent sensory characteristics due to the use of allulose.

Description

technical field [0001] The invention relates to a coffee milk drink composition containing allulose and a preparation method thereof. By using allulose, a low-calorie beverage can be provided, especially prepared with high preparation stability, so it can be used for drinks. Background technique [0002] In recent years, with the Westernization of people's dietary life, the consumption of favorite foods and drinks has increased significantly, especially compared to the past, the frequency of drinking coffee or coffee milk has increased, so in addition to the existing canned coffee, The coffee beverage market has introduced coffee in various containers such as bottles, cups, sachets, and the coffee market is growing rapidly in the form of high-end espresso coffee. [0003] However, commercially available beverages contain a large amount of sugar, and excessive consumption may cause adult diseases such as dental caries, obesity, and diabetes. For the sake of people's health,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/24A23C9/152
CPCA23F5/243A23V2002/00A23C9/156A23V2200/132A23V2250/60
Inventor 林惠真金凤灿金容仁徐一李承美韩泰喆林受姸
Owner SAMSANG CORP