Cooling agent for preparing ice-cool thick coconut drink and use thereof

Abstract

This invention provides a cooling agent for preparing chilled coconut beverages and its application. The cooling agent comprises Givaudan CA-900-415-04, Givaudan A46-00602-04, and Provita flavoring TPMC61477. To overcome the problems of commonly used cooling agents in the prior art, such as menthol and related derivatives, including insufficient duration of cooling effect, strong odor accompanied by bitterness, serious impact on the coconut flavor of coconut beverages, and strong irritation, this invention creatively provides a cooling agent in which all components are food-grade, safe, and non-irritating; it has no minty taste or off-flavors, preserving the coconut flavor to the maximum extent; the three components work synergistically to improve the cooling sensation of the beverage and maintain its duration.

Description

Technical Field

[0001] This invention belongs to the field of food and beverage technology, and relates to a cooling agent for preparing chilled coconut beverages and its application. Background Technology

[0002] The most commonly used naturally occurring cooling agents are menthol and menthone. However, due to their insufficient duration of cooling effect, increasing the dosage to enhance the cooling effect results in a strong odor and bitter taste, giving the product an unpleasant flavor. At the same time, they are highly irritating to the skin, mucous membranes, and eyes, which greatly limits their use.

[0003] Commonly available foods with a cooling sensation and their main ingredients can be categorized into the following types:

[0004] In the candy category, gum-based candies (chewing gum), compressed candies (mints), throat lozenges, eucalyptus candies, etc., the main ingredients that provide a cooling effect are menthol and edible flavorings (containing menthol and its derivatives).

[0005] Plant-based beverages (herbal teas, fruit and herbal teas, etc.) are a major category of beverages. The main ingredients that provide a cooling effect are extracts of herbal plants such as chrysanthemum, honeysuckle, mesona chinensis, licorice, and mint.

[0006] Fruit juice and tea beverages in the beverage category (such as Master Kong's Cool Iced Black Tea with added mint powder and Nestlé's Iced Lemon Tea with added edible flavorings (containing menthol and its derivatives)).

[0007] All of the above products use menthol as the main cooling agent, which has a distinct and long-lasting minty flavor. If a large amount is added, there will be a noticeable bitter taste at the end.

[0008] The main types of coconut raw materials and products on the market are as follows:

[0009] Coconut juice (represented by coconut palms, made by blending coconut meat with water to form a paste; main ingredients include water, fresh coconut juice, white sugar, sodium caseinate, etc.);

[0010] Coconut milk / thick coconut milk (represented by Fino, made by squeezing coconut meat juice and adding coconut water; the main ingredients include water, coconut juice, coconut water, white sugar, salt, sodium caseinate, etc.);

[0011] Coconut milk (represented by Kara, which is fresh coconut milk with a small amount of water; the main ingredients include fresh coconut milk, water, xanthan gum, etc.)

[0012] Coconut powder (represented by Nanguo / Chunguang, made by spray-drying coconut juice into powder);

[0013] Coconut water (represented by Vitacoco, which is simply water extracted from a coconut after breaking open its shell).

[0014] It is well known in the art that the processing of coconut products should ensure that their coconut flavor is not affected. However, commonly used cooling agents such as menthol, menthone, and mint candy have insufficient duration of cooling effect. If the dosage is increased to enhance the cooling effect, they have a strong odor and bitter taste, which seriously affects the coconut flavor of the product. Moreover, if used in large quantities, they can cause strong irritation to the skin, mucous membranes and eyes.

[0015] Therefore, how to provide a cooling agent that has a long-lasting cooling effect, is odorless or tasteless, does not affect the flavor of the main ingredients of the beverage when added, and is safe and non-irritating, to replace the menthol and other related derivatives commonly used in the prior art for the preparation of beverages with a cooling sensation is an urgent problem to be solved in this field. Summary of the Invention

[0016] In view of the shortcomings of the prior art, the purpose of this invention is to provide a cooling agent for preparing chilled coconut beverages and its application.

[0017] To achieve this objective, the present invention adopts the following technical solution:

[0018] In a first aspect, the present invention provides a cooling agent for preparing a chilled thick coconut beverage, the cooling agent comprising Givaudan CA-900-415-04 (commercially available flavoring product, Givaudan AG, Switzerland, model CA-900-415-04), Givaudan A46-00602-04 (commercially available flavoring product, Givaudan AG, Switzerland, model A46-00602-04), and Provence flavoring TPMC61477 (commercially available flavoring product, Shanghai Provence Biotechnology Co., Ltd., model TPMC61477).

[0019] Preferably, the cooling agent comprises, by weight, 0.1-1 parts of Givaudan CA-900-415-04, 0.005-0.05 parts of Givaudan A46-00602-04, and 0.1-1 parts of Provita flavoring TPMC61477.

[0020] The specific values ​​in the range of 0.1-1 are, for example, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, and 1 part.

[0021] Specific values ​​within the range of 0.005-0.05 include, for example, 0.005, 0.007, 0.01, 0.012, 0.015, 0.017, 0.02, 0.022, 0.025, 0.027, 0.03, 0.032, 0.035, 0.037, 0.04, 0.042, 0.045, 0.047, and 0.05.

[0022] In a second aspect, the present invention provides the use of the cooling agent as described in the first aspect in the preparation of food with a cooling sensation.

[0023] Preferably, the food includes liquid beverages, solid beverages, or candies.

[0024] Thirdly, the present invention provides a chilled thick coconut beverage, the raw materials for which the chilled thick coconut beverage is prepared include coconut raw materials, the cooling agent as described in the first aspect, and optional other additives;

[0025] The coconut raw material includes any one or a combination of at least two of coconut water, coconut juice, coconut powder, or coconut milk; the other added components include any one or a combination of at least two of sweeteners, emulsifiers, nutritional additives, pH adjusters, or colorings.

[0026] Preferably, the raw materials for preparation include 50-100 parts by weight of coconut raw material, 1-5 parts of cooling agent, and 1-20 parts of other optional additives.

[0027] The specific values ​​in the range of 50-100 are, for example, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, and 100.

[0028] The specific values ​​in the above 1-5 portions are, for example, 1 portion, 1.5 portions, 2 portions, 2.5 portions, 3 portions, 3.5 portions, 4 portions, 4.5 portions, 5 portions, etc.

[0029] The specific values ​​in the above range of 1-20 are, for example, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, etc.

[0030] Preferably, the coconut raw material comprises 55-65 parts by weight of coconut water and 25-35 parts by weight of coconut juice.

[0031] The specific values ​​in the above 55-65 range are, for example, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, etc.

[0032] The specific values ​​in the above 25-35 range are, for example, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, etc.

[0033] Preferably, the other added components, by weight, include any one or a combination of at least two of the following: 1-10 parts sweetener, 1-5 parts emulsifier, 0.01-0.05 parts nutritional additive, 0.005-0.05 parts pH adjuster, or 0.0001-0.001 parts coloring.

[0034] The specific values ​​in the above range of 1-10 are, for example, 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, etc.

[0035] The specific values ​​in the above 1-5 portions are, for example, 1 portion, 1.5 portions, 2 portions, 2.5 portions, 3 portions, 3.5 portions, 4 portions, 4.5 portions, 5 portions, etc.

[0036] Specific values ​​within the range of 0.01-0.05 include, for example, 0.01, 0.012, 0.015, 0.017, 0.02, 0.022, 0.025, 0.027, 0.03, 0.032, 0.035, 0.037, 0.04, 0.042, 0.045, 0.047, and 0.05.

[0037] Specific values ​​within the range of 0.005-0.05 include, for example, 0.005, 0.007, 0.01, 0.012, 0.015, 0.017, 0.02, 0.022, 0.025, 0.027, 0.03, 0.032, 0.035, 0.037, 0.04, 0.042, 0.045, 0.047, and 0.05.

[0038] The specific values ​​in the range of 0.0001-0.001 are, for example, 0.0001, 0.0002, 0.0003, 0.0004, 0.0005, 0.0006, 0.0007, 0.0008, 0.0009, 0.001, etc.

[0039] Preferably, the sweetener comprises granulated sugar.

[0040] Preferably, the emulsifier comprises any one or a combination of at least two of sodium caseinate, mono- and diglycerides of fatty acids, or sucrose fatty acid esters.

[0041] Preferably, the nutritional additives include vitamins.

[0042] Preferably, the pH adjuster includes sodium carbonate and / or sodium bicarbonate.

[0043] Preferably, the raw materials for preparation include, by weight, 55-65 parts coconut water, 25-35 parts coconut juice, 1-5 parts cooling agent, 1-10 parts sweetener, 1-5 parts emulsifier, 0.01-0.05 parts nutritional additives, 0.005-0.05 parts pH adjuster, and 0.0001-0.001 parts pigment.

[0044] Fourthly, the present invention provides a method for preparing a chilled thick coconut beverage as described in the third aspect, the method comprising mixing coconut raw materials, a cooling agent and optional other additives to obtain the beverage.

[0045] Fifthly, the present invention provides a raw coconut latte, which is obtained by mixing a chilled thick coconut beverage as described in the third aspect, coffee (such as concentrated coffee liquid), and optionally a coconut milk beverage.

[0046] Preferably, the coconut milk beverage is prepared by mixing water, coconut milk, coconut water, and other optional ingredients.

[0047] Preferably, the coconut milk beverage is prepared by mixing 60-80 parts water, 20-25 parts coconut milk, 2-5 parts coconut water, and 0.01-10 parts of other optional ingredients, by weight.

[0048] The specific values ​​in the above range of 60-80 are, for example, 60, 62, 64, 66, 68, 70, 72, 74, 76, 78, and 80 portions.

[0049] The specific values ​​in the above 20-25 portions include, for example, 20 portions, 21 portions, 22 portions, 23 portions, 24 portions, 25 portions, etc.

[0050] The specific values ​​for the above 2-5 portions are, for example, 2 portions, 2.5 portions, 3 portions, 3.5 portions, 4 portions, 4.5 portions, 5 portions, etc.

[0051] The specific values ​​in the range of 0.01-10 are, for example, 0.01, 0.05, 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10 parts.

[0052] Preferably, the other ingredients include any one or a combination of at least two of sweeteners, emulsifiers, colloids, edible salt, or pH adjusters.

[0053] Preferably, the other ingredients, by weight, include any one or a combination of at least two of the following: 2-5 parts sweetener, 0.01-2 parts emulsifier, 0.01-2 parts colloid, 0.01-2 parts edible salt, or 0.01-2 parts pH adjuster.

[0054] The specific values ​​for the above 2-5 portions are, for example, 2 portions, 2.5 portions, 3 portions, 3.5 portions, 4 portions, 4.5 portions, 5 portions, etc.

[0055] The specific values ​​in the range of 0.01-2 parts are, for example, 0.01 parts, 0.03 parts, 0.05 parts, 0.07 parts, 0.1 parts, 0.3 parts, 0.5 parts, 0.7 parts, 1 part, 1.2 parts, 1.5 parts, 1.7 parts, 2 parts, etc.

[0056] Preferably, the colloid comprises pectin and / or gellan gum.

[0057] Preferably, the sweetener comprises granulated sugar.

[0058] Preferably, the emulsifier comprises any one or a combination of at least two of sodium caseinate, mono- and diglycerides of fatty acids, or sucrose fatty acid esters.

[0059] Preferably, the pH adjuster includes sodium carbonate and / or sodium bicarbonate.

[0060] The numerical range described in this invention includes not only the point values ​​listed above, but also any point values ​​within the numerical ranges not listed above. Due to space limitations and for the sake of brevity, this invention will not exhaustively list all the specific point values ​​included in the range.

[0061] Compared with the prior art, the present invention has the following beneficial effects:

[0062] It is well known in the art that the processing of coconut products should ensure that their coconut flavor is not affected. However, commonly used cooling agents such as menthol, menthone, and mint candy have insufficient duration of cooling effect. If the dosage is increased to enhance the cooling effect, they have a strong odor and bitter taste, which seriously affects the coconut flavor of the product. Moreover, if used in large quantities, they can cause strong irritation to the skin, mucous membranes and eyes.

[0063] To overcome the above problems, this invention creatively provides a cooling agent composition: Givaudan CA-900-415-04, Givaudan A46-00602-04, and Provence flavoring TPMC61477. ① All the cooling agent compositions are food-grade, safe, and non-irritating; ② They have no minty flavor, off-flavors, or impurities, thus preserving the original flavor of coconut-based beverages to the maximum extent; ③ The three components work together to have a synergistic effect in improving the cooling sensation of the beverage and maintaining its duration (if one component is missing or replaced with another similar additive, even if the amount added remains the same, the cooling sensation and duration of the cooling sensation of the beverage will be significantly reduced, which cannot be compared with this combination).

[0064] This invention prepares a chilled thick coconut beverage by adding the above-mentioned cooling agent composition. While preserving the flavor of coconut milk to the maximum extent, it achieves a cooling effect. After swallowing, the entire oral cavity feels noticeably cool, the taste is comfortable and natural, there is no minty taste, and the cooling effect is fast-acting, long-lasting, and without bitterness or off-flavor.

[0065] Furthermore, this invention creatively combines the aforementioned chilled, thick coconut beverage with freshly ground coffee to create a raw coconut latte. This is an original invention, and no similar product has been found in freshly prepared beverages. The resulting raw coconut latte provides a cooling sensation in the mouth and throat, and the cooling sensation is long-lasting. The addition of the cooling agent in this invention only slightly weakens the coconut milk flavor, coffee flavor, cleanliness, body, and balance of the raw coconut latte, and has no minty flavor, bitterness, or off-flavor. In contrast, raw coconut lattes made using menthol as a cooling agent have a pronounced minty flavor, a weaker cooling sensation in the mouth and throat, a shorter duration of cooling, and the addition of menthol can weaken the coconut milk flavor, coffee flavor, body, and balance of the raw coconut latte itself, amplify the latte's negative bitterness, astringency, and smoky sensation, and increase the product's off-flavor and spiciness. Attached Figure Description

[0066] Figure 1 It is a test chart used in product testing to test the occurrence time and intensity of the cooling sensation.

[0067] Figure 2 It is a test questionnaire used in product testing to test the intensity of various flavor indicators.

[0068] Figure 3 The curves show the cooling sensation of Coconut Latte 1 (using the cooling agent of this invention) and Coconut Latte 10 (using menthol).

[0069] Figure 4 This is a flavor wheel comparison chart of Coconut Latte 1 (with the cooling agent of this invention added), Coconut Latte 10 (with menthol added), and Coconut Latte 11 (without cooling agent added). A represents positive flavor results, and B represents negative flavor results. Detailed Implementation

[0070] The technical solution of the present invention will be further illustrated below through specific embodiments. Those skilled in the art should understand that the embodiments described are merely illustrative of the present invention and should not be construed as limiting the invention in any way.

[0071] In the following examples, unless otherwise specified, all reagents and consumables were purchased from conventional reagent manufacturers in the art; unless otherwise specified, the experimental methods and techniques used are conventional methods and techniques in the art.

[0072] Compound emulsifying thickener: purchased from Jiaxing Dasheng Food Co., Ltd., model number compound emulsifying thickener 11# (RZ1101); containing sodium caseinate, microcrystalline cellulose, sodium carboxymethyl cellulose, mono- and diglycerides of fatty acids, sodium stearoyl lactylate, sucrose fatty acid ester, sodium hexametaphosphate, glycine, diacetyl tartrate mono- and diglycerides, β-cyclodextrin, carrageenan, and sodium pyrophosphate.

[0073] I. Iced Thick Coconut Beverage: Coconut water (55-65%), quick-frozen coconut meat juice (25-35%), white sugar (1-10%), compound emulsifier and thickener (1-5%), vitamin E (0.01-0.05%), sodium carbonate (0.005-0.05%), brilliant blue (0.0001-0.001%), Givaudan CA-900-415-04 (0.1-1%), Givaudan A46-00602-04 (0.005-0.05%), Provita flavoring TPMC61477 (0.1-1%).

[0074] Icy Thick Coconut Drink 1

[0075] The formula is as follows: coconut water (60%), quick-frozen coconut juice (30%), white sugar (6.1795%), compound emulsifier and thickener (2.5%), vitamin E (0.025%), sodium carbonate (0.025%), brilliant blue (0.0005%), Givaudan CA-900-415-04 (0.84%), Givaudan A46-00602-04 (0.01%), Provita flavoring TPMC61477 (0.42%).

[0076] The preparation method is as follows: The above raw materials are mixed and prepared according to the formula, emulsified at 75℃ for 10 minutes, and then sheared for 8 minutes. After filtration through a 100-mesh filter, after standardization, the mixture is homogenized twice and sterilized at 139℃ for 10 seconds to obtain the final product.

[0077] Icy Thick Coconut Drink 2

[0078] The formula is as follows: coconut water (55%), quick-frozen coconut juice (35%), white sugar (7.7149%), compound emulsifier and thickener (1%), vitamin E (0.01%), sodium carbonate (0.005%), brilliant blue (0.0001%), Givaudan CA-900-415-04 (0.84%), Givaudan A46-00602-04 (0.01%), Provita flavoring TPMC61477 (0.42%).

[0079] The preparation method is as follows: The above raw materials are mixed and prepared according to the formula, emulsified at 65℃ for 10 minutes, and then sheared for 8 minutes. After filtration through a 100-mesh filter, after standardization, the mixture is homogenized twice and sterilized at 139℃ for 10 seconds to obtain the final product.

[0080] Icy Thick Coconut Drink 3

[0081] The formula is as follows: coconut water (65%), quick-frozen coconut juice (25%), white sugar (3.629%), compound emulsifier and thickener (5%), vitamin E (0.05%), sodium carbonate (0.05%), brilliant blue (0.001%), Givaudan CA-900-415-04 (0.84%), Givaudan A46-00602-04 (0.01%), Provita flavoring TPMC61477 (0.42%).

[0082] The preparation method is as follows: The above raw materials are mixed and prepared according to the formula, emulsified at 75℃ for 5 minutes, and then sheared for 8 minutes. After filtration through a 100-mesh filter, after standardization, the mixture is homogenized twice and sterilized at 139℃ for 10 seconds to obtain the final product.

[0083] Icy Thick Coconut Drink 4

[0084] The only difference between its formula and that of Iced Thick Coconut Drink 1 is the composition of the cooling agent. Specifically, it lacks Givaudan CA-900-415-04, and the missing amount is proportionally allocated to Givaudan A46-00602-04 and Provence Flavoring TPMC61477. Other raw materials and quantities remain unchanged, and the preparation method is the same as that of Iced Thick Coconut Drink 1.

[0085] Icy Thick Coconut Drink 5

[0086] The only difference between its formula and that of Iced Thick Coconut Drink 1 is the composition of the cooling agent. Specifically, it lacks Givaudan A46-00602-04, and the missing amount is proportionally allocated to Givaudan CA-900-415-04 and Provence Flavoring TPMC61477. Other raw materials and quantities remain unchanged, and the preparation method is the same as that of Iced Thick Coconut Drink 1.

[0087] Icy Thick Coconut Drink 6

[0088] The only difference between its formula and Iced Thick Coconut Drink 1 is the composition of the cooling agent. Specifically, it lacks Provence flavoring TPMC61477. The missing amount is proportionally distributed to Givaudan CA-900-415-04 and Givaudan A46-00602-04. Other raw materials and quantities remain unchanged, and the preparation method is the same as Iced Thick Coconut Drink 1.

[0089] Icy Thick Coconut Drink 7

[0090] The only difference between its formula and that of Iced Thick Coconut Drink 1 is the composition of the cooling agent. Specifically, Givaudan CA-900-415-04 is replaced with Givaudan LK-150-537-0 in equal amounts. Other raw materials and dosages remain unchanged, and the preparation method is the same as that of Iced Thick Coconut Drink 1.

[0091] Icy Thick Coconut Drink 8

[0092] The only difference between its formula and Icy Thick Coconut Drink 1 is the composition of the cooling agent. Specifically, Givaudan A46-00602-04 is replaced with Provence TPMC63560 in equal amounts. Other raw materials and dosages remain unchanged, and the preparation method is the same as that of Icy Thick Coconut Drink 1.

[0093] Icy Thick Coconut Drink 9

[0094] The only difference between its formula and that of Iced Thick Coconut Drink 1 is the composition of the cooling agent. Specifically, Provence flavoring TPMC61477 is replaced with Givaudan A46-00602-01 in equal amounts. Other raw materials and amounts remain unchanged, and the preparation method is the same as that of Iced Thick Coconut Drink 1.

[0095] Icy Thick Coconut Drink 10

[0096] The only difference between its formula and Iced Thick Coconut Drink 1 is the composition of the cooling agent. Specifically, the cooling agent is replaced with an equal amount of menthol (Givaudan, Lc-167cooling menthol). Other ingredients and amounts remain the same, and the preparation method is the same as that of Iced Thick Coconut Drink 1.

[0097] Icy Thick Coconut Drink 11

[0098] The only difference between its formula and Iced Thick Coconut Drink 1 is that no cooling agent is added, while the other ingredients and quantities remain the same, and the preparation method is the same as Iced Thick Coconut Drink 1.

[0099] II. Coconut Milk Beverages: Main ingredients include 60%-80% water, 20%-25% coconut milk, 2%-5% (concentrated) coconut water, 2%-5% white sugar, 0%-2% emulsifiers (sodium caseinate, mono- and diglycerides of fatty acids, sucrose fatty acid esters), 0%-2% colloids (pectin or gellan gum), 0%-2% edible salt, and 0%-2% sodium bicarbonate, etc.

[0100] Coconut milk drink 1

[0101] The formula is as follows: 70% water, 20% coconut milk, 2% (concentrated) coconut water, 5% white sugar, 1% emulsifier (sodium caseinate, mono- and diglycerides of fatty acids, and sucrose fatty acid esters in a 1:1:1 ratio), 1% colloid (pectin), 0.5% edible salt, and 0.5% sodium bicarbonate, etc.

[0102] The preparation method is as follows: the aforementioned raw materials are mixed evenly according to the formula, homogenized at 3000 rpm for 10 min, and sterilized to obtain the final product.

[0103] Coconut milk drink 2

[0104] The formula is as follows: 62.5% water, 25% coconut milk, 3% (concentrated) coconut water, 3% white sugar, 2% emulsifier (sodium caseinate), 0.5% colloid (pectin), 2% edible salt, and 2% sodium bicarbonate, etc.

[0105] The preparation method is as follows: the aforementioned raw materials are mixed evenly according to the formula, homogenized at 3000 rpm for 10 min, and sterilized to obtain the final product.

[0106] Coconut milk drinks 3

[0107] The formula is as follows: 72% water, 21% coconut milk, 2% (concentrated) coconut water, 2% white sugar, 1% emulsifier (monoglyceride and diglyceride fatty acid esters, sucrose fatty acid esters in a 1:1 ratio), 1% colloid (gellan gum), 0.5% edible salt, and 0.5% sodium bicarbonate, etc.

[0108] The preparation method is as follows: the aforementioned raw materials are mixed evenly according to the formula, homogenized at 3000 rpm for 10 min, and sterilized to obtain the final product.

[0109] 3. Coconut Latte

[0110] Mix 70mL of chilled thick coconut beverage, 140mL of coconut milk beverage, 230g of ice cubes, and 28g of freshly ground Italian coffee until smooth.

[0111] The preparation method of freshly ground Italian-style coffee liquid is as follows: Italian blend coffee beans produced by Luckin Coffee Roast (Pingnan) and other producers are extracted using a Schaerer fully automatic coffee machine. The amount of beans is 20-22g, the extraction pressure is 7.5-8Pa, and the liquid weight is 25-31g.

[0112] Coconut Latte 1: 1 serving of chilled thick coconut drink + 1 serving of coconut milk drink + ice cubes + freshly ground Italian coffee concentrate;

[0113] Coconut Latte 2: 2 chilled thick coconut drinks + 2 coconut milk drinks + ice cubes + freshly ground Italian coffee concentrate;

[0114] Coconut Latte 3: 3 cups of refreshing thick coconut drink + 3 cups of coconut milk drink + ice cubes + freshly ground Italian coffee concentrate;

[0115] Coconut Latte 4: 4 chilled thick coconut drinks + 1 coconut milk drink + ice cubes + freshly ground Italian coffee concentrate;

[0116] Coconut Latte 5: 5 cups of chilled thick coconut drink + 1 cup of coconut milk drink + ice cubes + freshly ground Italian coffee concentrate;

[0117] Coconut Latte 6: 6 cups of refreshing thick coconut drink + 1 cup of coconut milk drink + ice cubes + freshly ground Italian coffee concentrate;

[0118] Coconut Latte 7: 7 cups of refreshing thick coconut drink + 1 cup of coconut milk drink + ice cubes + freshly ground Italian coffee concentrate;

[0119] Coconut Latte 8: 8 cups of chilled thick coconut drink + 1 cup of coconut milk drink + ice cubes + freshly ground Italian coffee concentrate;

[0120] Coconut Latte 9: 9 cups of chilled thick coconut drink + 1 cup of coconut milk drink + ice cubes + freshly ground Italian coffee concentrate;

[0121] Coconut Latte 10: 10 cups of refreshing thick coconut drink + 1 cup of coconut milk drink + ice cubes + freshly ground Italian coffee concentrate;

[0122] Coconut Latte 11: 11 cups of chilled thick coconut drink + 1 cup of coconut milk drink + ice cubes + freshly ground Italian coffee.

[0123] Product Testing - Cooling Intensity, Duration, and Flavor

[0124] Tested products: Coconut Latte 1 to Coconut Latte 11, a total of 11 products.

[0125] A panel of 20 volunteers was selected, all of whom had received professional training in food sensory analysis and evaluation. Each person tasted only one cup (50mL) of the product at a time, drinking it all in 2-3 consecutive sips. A timer was then started, and the timing and intensity of the cooling sensation were recorded on a test chart (see [link]). Figure 1 (The horizontal axis represents the time when the cooling sensation appears, and the vertical axis represents the intensity of the cooling sensation. Check the corresponding positions; the intensity rating is out of 10 points, 0 = the cooling sensation has disappeared, 10 = very strong;

[0126] At the same time, according to the test questionnaire (see...) Figure 2 The intensity of each flavor index of the product (positive: coconut milk flavor, coffee flavor, mint flavor, mouth coolness, throat coolness, coolness duration, cleanliness, balance, body, and likability; negative: bitterness, spiciness, smokiness, astringency, saltiness, oiliness, and off-flavors) is scored: the intensity score is 5 points, 0 = weak intensity, 5 = strong intensity;

[0127] During a single test, evaluators must not drink water or eat, and the interval between tasting two samples must be no less than 3 hours.

[0128] (1) Results of test on the time and duration of cooling sensation:

[0129] The test results for each product are summarized in Table 1.

[0130] The cooling sensation comparison curves of Coconut Latte 1 (using the cooling agent of this invention) and Coconut Latte 10 (using menthol) are shown below. Figure 3 .

[0131] Table 1

[0132]

[0133]

[0134] Depend on Figure 3 As shown in Table 1, the cooling agent of this invention, Coconut Latte 1, produces a cooling sensation in the mouth as quickly as 5 seconds after ingestion, reaches its peak in about 20 seconds, significantly weakens after 8 minutes, and almost disappears after 15 minutes. Coconut Latte 10 (menthol) produces a cooling sensation in the mouth as quickly as 5 seconds after ingestion, reaches its peak in about 15 seconds with a slightly higher intensity than Coconut Latte 1, significantly weakens after 2 minutes, and gradually disappears after 5 minutes. It is evident that both the coconut latte made with the cooling agent of this invention and the coconut latte made with menthol can produce a cooling sensation quickly (within 5 seconds of ingestion), with similar peak time and intensity, but significantly improves the duration of the cooling sensation.

[0135] Comparing the results of Coconut Latte 1 with Coconut Latte 4 through Coconut Latte 9, it can be seen that the three components—Givaudan CA-900-415-04, Givaudan A46-00602-04, and Provence Flavoring TPMC61477—work together to synergistically enhance the refreshing sensation and maintain its duration in the beverage. If any one of these components is missing or replaced with a similar additive of another type, even if the amount added remains the same, the refreshing sensation and duration of the refreshing sensation will be significantly reduced, making it incomparable to this combination.

[0136] (2) Results of intensity tests for various flavor indicators

[0137] The test results for each product are summarized in Table 2 (only some indicators are shown).

[0138] The flavor intensity test results of coconut latte 1 (with the cooling agent of this invention), coconut latte 10 (with menthol), and coconut latte 11 (without cooling agent) were plotted into a flavor wheel comparison chart, see [link to chart]. Figure 4 .

[0139] Table 2

[0140] Product Name Cool sensation in the throat Coconut Milk Flavor sense of balance bitterness Odor Coconut Latte 1 3.8 4.0 4.2 1.8 1.5 Coconut Latte 2 3.8 3.5 3.8 1.8 1.5 Coconut Latte 3 3.8 3.4 3.8 1.8 1.5 Coconut Latte 4 3.1 3.3 3.3 2.5 2.1 Coconut Latte 5 3.3 3.3 3.3 2.4 2.1 Coconut Latte 6 3.3 3.3 3.3 2.5 2.1 Coconut Latte 7 3.1 3.3 3.3 2.5 2.1 Coconut Latte 8 3.3 3.3 3.3 2.4 2.1 Coconut Latte 9 3.3 3.3 3.3 2.5 2.1 Coconut Latte 10 3.0 2.8 2.8 2.7 2.5 Coconut Latte 11 1.0 4.1 4.3 1.8 1.4

[0141] The results showed that, compared with the blank sample without added cooling agent, both Coconut Latte 1 and Coconut Latte 10 provided a cooling sensation in the mouth and throat. However, Coconut Latte 1 (with the cooling agent of this invention added) only slightly weakened the coconut milk flavor, coffee flavor, cleanliness, body, and balance of the coconut latte, and had no minty flavor, bitterness, or off-flavor, only slightly increasing the spiciness. Coconut Latte 10 (with added menthol) had a more pronounced minty flavor, but the cooling sensation in the mouth and throat was weaker than that of Coconut Latte 1 (with the cooling agent of this invention), and the cooling sensation was less persistent. It also affected the reduction of the coconut milk flavor, coffee flavor, body, and balance of the coconut latte itself, amplified the negative bitterness, astringency, and smoky sensation of the latte, and increased the off-flavor and spiciness of the product.

[0142] The applicant declares that this invention illustrates a cooling agent for preparing a chilled coconut beverage and its application through the above embodiments. However, this invention is not limited to the above embodiments, meaning that this invention does not necessarily rely on the above embodiments for implementation. Those skilled in the art should understand that any improvements to this invention, equivalent substitutions of the raw materials, additions of auxiliary components, and selection of specific methods, etc., all fall within the protection and disclosure scope of this invention.

[0143] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the scope of the technical concept of the present invention, various simple modifications can be made to the technical solution of the present invention, and these simple modifications all fall within the protection scope of the present invention.

[0144] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not describe the various possible combinations separately.

Claims

1. A cooling agent for preparing chilled coconut beverages, characterized in that, The cooling agents include Givaudan CA-900-415-04, Givaudan A46-00602-04, and Provita flavoring TPMC61477.

2. The cooling agent for preparing a chilled coconut beverage as described in claim 1, characterized in that, The cooling agent comprises, by weight, 0.1-1 parts of Givaudan CA-900-415-04, 0.005-0.05 parts of Givaudan A46-00602-04, and 0.1-1 parts of Provita flavoring TPMC61477.

3. The use of the cooling agent as described in claim 1 or 2 in the preparation of food with a cooling sensation.

4. The application as described in claim 3, characterized in that, The food products include liquid beverages, solid beverages, or candies.

5. A chilled, thick coconut beverage, characterized in that, The raw materials for preparing the chilled coconut beverage include coconut raw materials, the cooling agent as described in claim 1 or 2, and optional other additives; The coconut raw material includes any one or a combination of at least two of coconut water, coconut juice, coconut powder, or coconut milk; the other added components include any one or a combination of at least two of sweeteners, emulsifiers, nutritional additives, pH adjusters, or colorings.

6. The chilled coconut beverage as described in claim 5, characterized in that, The raw materials for preparation include, by weight, 50-100 parts coconut raw material, 1-5 parts cooling agent, and 1-20 parts of other optional additives.

7. The chilled coconut beverage as described in claim 5, characterized in that, The coconut ingredients, by weight, include 55-65 parts coconut water and 25-35 parts coconut juice.

8. The chilled coconut beverage as described in claim 5, characterized in that, The other added components, by weight, include any one or a combination of at least two of the following: 1-10 parts sweetener, 1-5 parts emulsifier, 0.01-0.05 parts nutritional additive, 0.005-0.05 parts pH adjuster, or 0.0001-0.001 parts coloring.

9. The chilled coconut beverage as described in claim 5, characterized in that, The sweetener includes white sugar.

10. The chilled coconut beverage as described in claim 5, characterized in that, The emulsifier includes any one or a combination of at least two of sodium caseinate, mono- and diglycerides of fatty acids, or sucrose fatty acid esters.

11. The chilled coconut beverage as described in claim 5, characterized in that, The added nutrients include vitamins.

12. The chilled coconut beverage as described in claim 5, characterized in that, The pH adjuster includes sodium carbonate and / or sodium bicarbonate.

13. The chilled coconut beverage as described in claim 5, characterized in that, The raw materials for preparation include, by weight, 55-65 parts coconut water, 25-35 parts coconut juice, 1-5 parts cooling agent, 1-10 parts sweetener, 1-5 parts emulsifier, 0.01-0.05 parts nutritional additives, 0.005-0.05 parts pH adjuster, and 0.0001-0.001 parts pigment.

14. A method for preparing a chilled, thick coconut beverage as described in any one of claims 5-13, characterized in that, The preparation method includes mixing coconut raw material, cooling agent and other optional additives to obtain the product.

15. A coconut latte, characterized in that, The coconut latte is prepared by mixing a chilled thick coconut beverage as described in any one of claims 5-13, coffee, and optionally a coconut milk beverage.

16. The coconut latte as described in claim 15, characterized in that, The coconut milk beverage is made by mixing water, coconut milk, coconut water and other optional ingredients.

17. The coconut latte as described in claim 16, characterized in that, The coconut milk beverage is prepared by mixing 60-80 parts water, 20-25 parts coconut milk, 2-5 parts coconut water, and 0.01-10 parts of other optional ingredients by weight.

18. The coconut latte as described in claim 16, characterized in that, The other ingredients include any one or a combination of at least two of the following: sweeteners, emulsifiers, colloids, edible salt, or pH adjusters.

19. The coconut latte as described in claim 18, characterized in that, The other ingredients, by weight, include any one or a combination of at least two of the following: 2-5 parts sweetener, 0.01-2 parts emulsifier, 0.01-2 parts colloid, 0.01-2 parts edible salt, or 0.01-2 parts pH adjuster.

20. The coconut latte as described in claim 18, characterized in that, The colloid includes pectin and / or gellan gum.

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