Caramel coconut flavored syrup and method of making same

Abstract

The present invention relates to a method for preparing a caramel coconut flavored syrup, and a caramel coconut flavored syrup prepared by said method.

Description

Technical Field

[0001] This invention relates to the field of food, and more particularly to a syrup with a caramel coconut flavor. Background Technology

[0002] Currently, there are two main types of caramel-flavored syrups: one is caramel syrup made from sugar through a caramelization reaction, and the other is toffee-flavored syrup made from sugar and dairy products through a non-enzymatic browning reaction. These are widely used in food and beverages. In recent years, with the increasing demand for plant-based ingredients, the use of coconut flavor in beverages has become increasingly popular. This demand has spurred the need for caramel coconut-flavored syrup products, which combine the characteristics of caramel / toffee and coconut. A typical one-step method for making caramel coconut-flavored syrup uses sugar and coconut ingredients. This one-step method has two main problems: either the caramel color and flavor are insufficient, or the pH value is too low, making it impossible to maintain the stability of the final beverage product. Maintaining the pH value of the resulting syrup within the range of 5-8 is necessary for stabilizing the protein components in the beverage when using the syrup.

[0003] Therefore, there is a need to develop a caramel coconut flavor syrup with sufficient caramel color and flavor, and a sufficiently stable caramel coconut flavor. Summary of the Invention

[0004] This invention relates to a method for preparing a caramel coconut flavored syrup, wherein the method comprises:

[0005] a. Mix the first sugar, water, and salts to form a first mixture, at 100-130°C. o The first mixture is heated at a temperature of C for 30-90 minutes to form a caramel-flavored syrup;

[0006] b. Mix coconut milk and coconut water to form a second mixture;

[0007] c. Mix the colloid, emulsifier, and second sugar to form a third mixture;

[0008] d. Mix the second and third mixtures and apply the mixture at 1000-10000 rpm at 50-70°C. o The fourth mixture is formed by high shearing at C for 5-30 minutes.

[0009] e. Add the caramel-flavored syrup from step a. to the fourth mixture, at 80-100°C. o Heat it at a temperature of C for 10-60 minutes to form a caramel coconut flavored syrup.

[0010] This invention relates to a caramel coconut flavored syrup prepared by the method described above, and a food product comprising the caramel coconut flavored syrup. Detailed Implementation

[0011] Unless otherwise stated, all dimensions, weights, lengths, etc., are in metric units, and all temperatures are in degrees Celsius. It should be understood that, unless otherwise specifically stated, the materials, compounds, chemicals, etc., described herein are generally commodities and / or industry-standard items available from a variety of suppliers and sources worldwide.

[0012] In this document, values ​​expressed in a range format should be interpreted flexibly to include not only the values ​​explicitly listed as the limits of the range but also all individual values ​​or subranges covered within that range, as if each value and subrange were explicitly listed. For example, the range “about 0.1% to about 5%” or “about 0.1% to 5%” should be interpreted to include not only about 0.1% to about 5% but also individual values ​​(e.g., 1%, 2%, 3%, and 4%) and subranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the specified range. Another example is “95-121”. o "C" includes not only 95-121 o C, also includes 95-121 o A single value within the range C (e.g., 95) o C, 96 o C, 97 o C, etc.), and sub-ranges (e.g., 95-97). o C, 96-100 o C, 100-121 o (C, etc.). Unless otherwise specified, the statement "about X to Y" has the same meaning as "about X to about Y". Similarly, unless otherwise specified, the statement "about X, Y, or about Z" has the same meaning as "about X, about Y, or about Z".

[0013] As used herein, the singular forms “a,” “an,” and “the” include plural referents unless the context explicitly specifies otherwise. For example, reference to “a substituent” includes a single substituent as well as two or more substituents, etc. It should be understood that any term in its singular form may include its plural counterpart, and vice versa.

[0014] Unless otherwise specified, the term "or" is used to refer to a non-exclusive "or". The statement "at least one of A and B" has the same meaning as "A, B, or A and B".

[0015] As used herein, the terms “for example,” “such as,” “like,” or “including” are intended to introduce examples that further clarify a broader subject matter. Unless otherwise expressly stated, such examples are provided only to aid in understanding the applications shown in this disclosure and are not intended to be limiting in any way.

[0016] As used herein, the term “about” may allow for a degree of variability, such as within 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, or 1% of a specified value or range, and includes precisely specified values ​​or ranges.

[0017] As used herein, the term “substantially excludes” means almost entirely excluded, or included in a negligible amount. In one aspect, “substantially excludes” means included in an amount not exceeding 1% by weight, 0.9% by weight, 0.5% by weight, 0.1% by weight, 0.05% by weight, or 0.001% by weight of the composition.

[0018] As used herein, the term "% by weight" refers to the total weight of the caramel coconut flavored syrup unless otherwise specified.

[0019] This invention relates to a method for preparing a caramel coconut flavored syrup, wherein the method comprises:

[0020] a. Mix the first sugar, water, and salts to form a first mixture, at 100-130°C. o The first mixture is heated at a temperature of C for 30-90 minutes to form a caramel-flavored syrup;

[0021] b. Mix coconut milk and coconut water to form a second mixture;

[0022] c. Mix the colloid, emulsifier, and second sugar to form a third mixture;

[0023] d. Mix the second and third mixtures and apply the mixture at 1000-10000 rpm at 50-70°C. o The fourth mixture is formed by high shearing at C for 5-30 minutes.

[0024] e. Add the caramel-flavored syrup from step a. to the fourth mixture, at 80-100°C. o Heat it at a temperature of C for 10-60 minutes to form a caramel coconut flavored syrup.

[0025] In one aspect, caramel coconut flavored syrup, also known as roasted coconut flavored syrup, is a flavored syrup that combines the flavors of both caramel and coconut.

[0026] In one aspect, the method includes:

[0027] a. Based on the total weight of the caramel coconut flavored syrup, mix 25-75% by weight (or 30-70% by weight, or 40-60% by weight, or 45-55% by weight) of primary sugar, 2-20% by weight (or 3-18% by weight, or 5-15% by weight, or 8-13% by weight) of water and 0.02-1% by weight (or 0.05-0.8% by weight, or 0.1-0.7% by weight, or 0.2-0.5% by weight) of salts to form a first mixture, at 100-130 °C. o C (or 105-125) o C, or 108-120 o C, or 110-115 o The first mixture is heated at temperature C) for 30-90 minutes (or 40-80 minutes, 50-70 minutes, or 55-65 minutes) to form a caramel-flavored syrup.

[0028] b. Mix 5-30% by weight (or 8-28% by weight, or 10-25% by weight, or 15-20% by weight) of coconut milk and 2-15% by weight (or 3-13% by weight, or 5-12% by weight, or 7-10% by weight) of coconut water to form a second mixture;

[0029] c. Mix 0.01-1% by weight (or 0.05-0.8% by weight, or 0.1-0.7% by weight, or 0.2-0.6% by weight) of a colloid, 0.5-8% by weight (or 1-7% by weight, or 2-6% by weight, or 3-5% by weight) of an emulsifier and 1-30% by weight (or 5-28% by weight, or 10-25% by weight, or 15-20% by weight) of a second sugar to form a third mixture;

[0030] d. Mix the second and third mixtures at 1000-10000 rpm (or 2000-8000 rpm, or 3000-7000 rpm, or 4000-6000 rpm), 50-70 o C (or 53-68) o C, or 55-65 o C, or 58-62 o C) Perform high shear for 5-30 minutes (or 10-25 minutes, or 15-25 minutes, or 15-20 minutes) to form the fourth mixture;

[0031] e. Add the caramel-flavored syrup from step a. to the fourth mixture, at 80-100°C. o C (or 82-88) o C, or 92-98 o C, or 93-97 oC, or 94-96 o Heat it at temperature C) for 10-60 minutes (or 20-50 minutes, or 25-45 minutes, or 30-40 minutes) to form a caramel coconut flavored syrup.

[0032] In one aspect, the first sugar includes high-fructose corn syrup, glucose syrup, maltose syrup, sucrose, and any combination thereof. In one aspect, the second sugar includes sucrose. In one aspect, sucrose includes edible sugar. In one aspect, sucrose includes granulated sugar (e.g., white granulated sugar), rock sugar, brown sugar, dark brown sugar, raw sugar, cane molasses, and any combination thereof.

[0033] In one aspect, the first sugar includes sucrose (e.g., granulated sugar, preferably white granulated sugar), fructose syrup, and glucose syrup (or maltose syrup).

[0034] In one aspect, based on the total weight of the caramel coconut flavored syrup, the first sugar comprises 5-50% by weight (or 10-45% by weight, or 15-40% by weight, or 20-35% by weight) of sucrose (including granulated sugar, preferably white granulated sugar), 5-50% by weight (or 10-45% by weight, or 15-40% by weight, or 20-35% by weight) of fructose syrup, and 5-50% by weight (or 10-45% by weight, or 15-40% by weight, or 20-35% by weight) of glucose syrup or maltose syrup.

[0035] In one aspect, the second sugar includes sucrose, preferably granulated sugar, such as white granulated sugar. In another aspect, the second sugar does not include at least one of high-fructose corn syrup, glucose syrup, and maltose syrup. In another aspect, the second sugar does not include all three of high-fructose corn syrup, glucose syrup, and maltose syrup.

[0036] In one respect, based on the total weight of the caramel coconut flavored syrup, the second sugar comprises 1-30% by weight (or 5-25% by weight, or 10-20% by weight, or 12-18% by weight) of sucrose (including granulated sugar, such as white granulated sugar).

[0037] In one aspect, salts include phosphates, carbonates, chlorides, citrates, and any combination thereof. In one aspect, phosphates include disodium dihydrogen pyrophosphate, sodium pyrophosphate, calcium dihydrogen phosphate, potassium dihydrogen phosphate, diammonium hydrogen phosphate, dipotassium hydrogen phosphate, calcium hydrogen phosphate, tricalcium phosphate, tripotassium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate, tetrapotassium pyrophosphate, trisodium monohydrogen pyrophosphate, potassium polymethphosphate, calcium pyrophosphate, and any combination thereof. In one aspect, carbonates include calcium carbonate, sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, ammonium bicarbonate, and any combination thereof. In one aspect, chlorides include sodium chloride, potassium chloride, calcium chloride, and any combination thereof. In one aspect, citrates include monosodium citrate, sodium citrate, potassium citrate, and any combination thereof.

[0038] In one aspect, based on the total weight of the caramel coconut flavored syrup, the salts comprise 0.01-0.8% by weight (or 0.05-0.7% by weight, 0.1-0.6% by weight, or 0.2-0.5% by weight) of phosphates (e.g., dipotassium hydrogen phosphate) and 0.01-0.2% by weight (or 0.05-0.18% by weight, or 0.1-0.16% by weight, or 0.12-0.14% by weight) of carbonates (e.g., sodium carbonate).

[0039] In one respect, colloids include pectin, carrageenan, sodium carboxymethyl cellulose, xanthan gum, locust bean gum, microcrystalline cellulose, guar gum, gellan gum, and any combination thereof.

[0040] In one aspect, based on the total weight of the caramel coconut flavored syrup, the colloid comprises 0.005-0.5% by weight (or 0.008-0.4% by weight, or 0.01-0.2% by weight, or 0.05-0.15% by weight) of guar gum and 0.005-1% by weight (or 0.008-0.8% by weight, or 0.01-0.5% by weight, or 0.05-0.3% by weight) of xanthan gum.

[0041] On one hand, emulsifiers include sodium caseinate, mono- and diglycerides of fatty acids, phospholipids, enzymatically hydrolyzed soybean phospholipids, glycerides of fatty acids citrate, sodium stearoyl lactylate, calcium stearoyl lactylate, acetylated mono- and diglycerides of fatty acids, sucrose fatty acid esters, or any combination thereof.

[0042] On one hand, based on the total weight of the caramel coconut flavored syrup, the emulsifier includes 0.1-3% by weight (or 0.5-2.5% by weight, or 0.8-2.3% by weight, or 1-2% by weight) sodium caseinate, 0.1-3% by weight (or 0.5-2.8% by weight, or 0.8-2.5% by weight, or 1.5-2% by weight) mono- and diglycerides of fatty acids, and 0.05-2% by weight (or 0.5-1.8% by weight, or 0.8-1.5% by weight, or 1-1.3% by weight) sucrose fatty acid esters.

[0043] In one aspect, in step e, a preservative is added to the caramel-flavored syrup and the fourth mixture. In one aspect, the preservative includes sodium benzoate, potassium sorbate, sulfur dioxide, potassium metabisulfite, sodium metabisulfite, sodium sulfite, sodium bisulfite, sodium hyposulfite, and any combination thereof.

[0044] In one aspect, in step e, 0.01-0.1% by weight (or 0.02-0.08% by weight, 0.03-0.07% by weight, or 0.04-0.06% by weight) of a preservative is added to the caramel-flavored syrup and the fourth mixture. In one aspect, the preservative is 0.01-0.1% by weight (or 0.02-0.08% by weight, 0.03-0.07% by weight, or 0.04-0.06% by weight) of potassium sorbate.

[0045] In one aspect, the method essentially excludes additional caramel or coconut flavoring. In another aspect, the method does not require the addition of additional caramel or coconut flavoring.

[0046] In one aspect, in step a., the first sugar and water are mixed first, and then the salts are added. In another aspect, in step a., the first mixture is heated to 100-130... o Heat at C for 30-90 minutes, then cool to 25-80 degrees Celsius. o C. In one aspect, in step e, caramel-flavored syrup and optional preservatives are added to the fourth mixture and heated to 80-100 ml. o Heat it at a temperature of C for 10-60 minutes, then cool it to 60-80°C. o C. In one aspect, the caramel coconut flavored syrup is homogenized at 200-400 bar.

[0047] The present invention also relates to a caramel coconut flavored syrup prepared by the method described above.

[0048] In one aspect, the caramel coconut flavored syrup has at least one of the following characteristics:

[0049] - When the syrup concentration is ≥50% (or 98% ≥ 50%, or 90% ≥ 60%, or 80% ≥ 70%), the absorbance at approximately 650nm wavelength using a cuvette with an optical path length of 4cm is ≥2.15 (or 8 ≥ absorbance ≥2.15, or 6 ≥ absorbance ≥3, or 4.5 ≥ absorbance ≥3.1).

[0050] - When the syrup concentration is ≥50% (or 98% ≥ 50%, or 90% ≥ 60%, or 80% ≥ 70%), the pH range is 5.5-7.5 (or 5.5-7, or 5.8-6.8, or 6-6.5).

[0051] - at 25 o C. Under the measurement conditions of 870nm wavelength, 4000rpm rotation speed, 10-second time interval, and 3000s test duration, the instability index of the syrup is ≤0.2 (or 0.05-0.2, or 0.10-0.17, or 0.11-0.16).

[0052] The present invention also relates to a food product comprising the aforementioned caramel coconut flavored syrup. In one aspect, the food product includes beverages such as coffee, tea (e.g., milk tea), dairy beverages, etc.

[0053] Unbound by theoretical constraints, the inventors of this invention surprisingly discovered that the caramel coconut syrup prepared by the method of this invention possesses both sufficient caramel color (absorbance at 650 nm greater than 2.15 (or 3.1-4.5)) and flavor, and maintains stability with a pH of 5-8 and an instability index below 0.2 (or below 0.17). Compared to the traditional one-step preparation method, this invention provides a two-step method for preparing caramel coconut syrup. In the method of this invention, step a. can be referred to as the first step, which yields a caramel-flavored syrup; steps b.-e. can be referred to as the second step, which further stabilizes the caramel flavor (higher stability than the traditional one-step method).

[0054] The inventors also surprisingly discovered that, in the one-step process, in order to maintain the pH value of the resulting syrup within the range of 5-8 and to maintain stability, the preparation method needs to be controlled at a maximum of 95. o At a temperature of C, the maximum time is 30 minutes. However, under these conditions, sufficient roasting color and flavor are often not achieved. While increasing the reaction temperature and / or reaction time can improve roasting color and flavor, this can lead to a pH value lower than the desired 5-8 or an increase in the instability index, resulting in instability of the protein components in the final beverage product. However, the two-step method of this invention, even at higher temperatures (e.g., 100-130°C), o C, or 100-110 oC) Heating the syrup at a longer time (e.g., 30-90 minutes or 40-90 minutes) to form caramel does not compromise stability as in the one-step method, where increased temperature and extended time compromise stability. Even when the two-step method of this invention uses higher temperatures and longer times to form caramel than the one-step method, the resulting stability is still higher. This allows the syrup of this invention to achieve sufficient caramel color and flavor while improving product stability.

[0055] Example

[0056] The following embodiments are provided to further illustrate and explain the invention, and should not be construed as limiting in any way.

[0057] 1. Ingredients and content

[0058] The components and contents of Comparative Examples 1-7 and Examples 1-3 are shown in Table 1.

[0059] 2. Preparation method of the comparative example

[0060] Comparative Examples 1-7 describe caramel coconut-flavored syrups prepared using a one-step method. The preparation steps are as follows:

[0061] (1) Preparation of coconut liquid mixture: Mix coconut milk raw material (i.e. coconut milk and coconut water) with drinking water and stir evenly.

[0062] (2) Preheating treatment: Heat the above coconut liquid mixture to 65°C.

[0063] (3) Preparation of solid mixture: mixed colloids, salts, emulsifiers, liquid syrup, 90% sucrose.

[0064] (4) Solid suspension treatment: The above solid mixture is added to the coconut liquid mixture and subjected to high-speed shearing at 65°C for 15 minutes at a shearing speed of 1400 rpm / min.

[0065] (5) Add the preservative and the remaining sugar while stirring continuously.

[0066] (6) The resulting mixture was heated at the temperatures and times shown in Table 2.

[0067] (7) Cool to 70°C o C.

[0068] (8) Homogenize at 300 bar.

[0069] Since Comparative Examples 1-7 only had the sugar at 90°C in step (6). o C-105 oHeating at C creates a caramelized coconut-flavored syrup in one step, hence it is a one-step process.

[0070] 3. Preparation method of the embodiment

[0071] Examples 1-3 describe a two-step method for preparing caramel coconut-flavored syrups. The preparation steps are as follows:

[0072] (1) Preparation of liquid sugar: Add liquid syrup and 90% sucrose to drinking water.

[0073] (2) Preparation of caramel-flavored syrup: Salts are added to the above liquid sugar mixture to form a first mixture, and heated as shown in Table 3 to form a caramel-flavored syrup.

[0074] (3) Cool to 80°C o C.

[0075] (4) Preparation of coconut liquid mixture: Mix frozen coconut milk and coconut water to form a second mixture.

[0076] (5) Preparation of solid mixture: The colloid and emulsifier are mixed with the remaining sucrose (i.e., 10...

[0077] %) are mixed to form a third mixture.

[0078] (6) Solid suspension treatment: The solid mixture (third mixture) is added to the coconut liquid mixture (second mixture), and high-speed shearing is performed at 65°C and 1400 rpm / min for 15 minutes to form the fourth mixture.

[0079] (7) Heating: Add the preservative and caramel-flavored syrup to the suspension (fourth mixture) while stirring, and heat at 90°C. o Keep at a temperature of C for 10 minutes.

[0080] (8) Cool to 70°C o C.

[0081] (9) Homogenize at 300 bar.

[0082] Since high-temperature heating was performed in steps (2) and (7) of the methods in Examples 1-3, it is called a two-step method. A caramel-flavored syrup was formed in step (2), and subsequent steps made the syrup more stable.

[0083] 4. Color and pH analysis

[0084] Color analysis of the caramel coconut flavored syrup was performed using spectrophotometry at a wavelength of 650 nm. The soluble solids content of the syrup was adjusted to 67%, and the syrup was placed in a cuvette with a path length of 4 cm and measured at a wavelength of 650 nm.

[0085] The soluble solids content of the syrup was adjusted to 67%, and the pH of the caramel coconut flavored syrup was measured using a pH meter. The results of the color and pH analysis are shown in Table 4.

[0086] As shown in Table 4, in the one-step process of Comparative Examples 1-7, the absorbance increases with increasing heating temperature and heating time. In contrast, the caramel color of Examples 1-3 is darker (absorbance of 3.1305-4.0), indicating that the two-step process of this invention produces more browning compared to the one-step process.

[0087] The pH values ​​of all samples were in the weakly acidic to neutral range.

[0088] 5. Stability Analysis

[0089] Stability was evaluated using LUMiSizer 6514-49 and under the conditions shown in Table 5.

[0090] The relative stability was calculated using the measured instability index data and compared with Comparative Example 1. The results of the stability comparison are shown in Table 6.

[0091] Comparative Examples 1-4 show that, in the one-step process, the instability index increases with increasing reaction time. Comparative Examples 1, 5-7 show that, in the one-step process, the instability index increases with increasing reaction temperature (90-105℃).

[0092] These results clearly demonstrate that reducing the reaction time and / or lowering the heating temperature in the one-step process is beneficial for achieving the desired stability (that is, in the one-step process, while increasing the reaction time and temperature can increase the color, the stability decreases). Combining the data in Tables 4 and 6, it can be seen that the one-step process cannot simultaneously achieve the desired caramel color and the desired stability.

[0093] In contrast, Examples 1-3, produced by the two-step method of this invention, provide both the desired color (absorbance of 3.1305-4.0) and excellent stability (instability index of 0.135-0.165). Although Examples 1-3 utilize relatively high temperatures (100-110°C)... oC) and a longer heating time (40-90 minutes), but without compromising stability as with the one-step method due to increased temperature and extended heating time. Even at such high temperatures and long heating times, the stability of Examples 1-3 remains high, even higher than that of syrups produced using the one-step method with lower temperatures and shorter heating times. Furthermore, the caramel coconut-flavored syrup produced via the two-step method can provide the desired caramel and coconut flavor to a variety of beverages and foods without the use of coconut flavoring agents.

[0094] 6. Product examples containing caramel coconut flavored syrup

[0095] 6.1 Caramel and Coconut Milk Coffee

[0096] The product formula is shown in Table 7.

[0097]

[0098] Pour whole milk, coconut milk, and the caramel coconut flavored syrup of this invention into a milk frother and froth the milk. Pour espresso into a cup. Slowly pour the milk foam into the coffee and savor it. Top the cup with any excess foam from the flavored steamed milk and drizzle with the caramel coconut flavored syrup for flavor. Garnish with toasted coconut flakes.

[0099] The results showed that the product had a rich caramel coconut and coffee flavor with a caramel color. Furthermore, the protein and beverage exhibited high stability. Observations indicated that the beverage did not separate after using this syrup.

[0100] In addition, the syrup itself has enough coconut flavor. The recipe here adds coconut milk because it is added to make a beverage, as the introduction of whole milk and coffee dilutes the caramel coconut flavor provided by the syrup itself.

[0101] 6.2 Iced Caramel Coconut Macchiato

[0102] The product formula is shown in Table 8.

[0103]

[0104] Pour the vanilla-flavored syrup into a glass. Add chilled coconut milk. Fill the glass with ice cubes to 1 / 2 inch below the rim. Pour in espresso. Top with the caramel coconut-flavored syrup of this invention.

[0105] The results showed that the coffee had a caramel brown color on top and tasted like caramel and coconut flakes.

[0106] Therefore, the caramel coconut flavored syrup of the present invention, when added to beverages (such as coffee), provides sufficient caramel color and caramel and coconut flavor, while also having sufficient stability (i.e., no layering occurs).

[0107] Unless otherwise defined, all terms used herein (including technical and scientific terms) have the same meaning as commonly understood by one of ordinary skill in the art to which embodiments of the invention pertain. It should also be understood that, unless expressly defined herein, terms such as those defined in common dictionaries should be interpreted as having the same meaning as they have in the context of the relevant technology and this disclosure, and should not be interpreted in an idealized or overly formal sense.

[0108] Although this disclosure has been described with reference to exemplary embodiments, those skilled in the art will understand that various changes can be made and elements therein can be substituted with equivalents without departing from the scope of this disclosure. Furthermore, various modifications can be made to adapt the teachings of this disclosure to particular situations or materials without departing from the basic scope of this disclosure. Therefore, this disclosure is not limited to the specific embodiments disclosed as the best mode contemplated for carrying out this disclosure, but rather this disclosure will include all embodiments falling within the scope of the appended claims.

[0109] The representative features of the present invention are set forth in the following clauses, which may be independent, combined, or arbitrarily combined with one or more features disclosed in the specification.

[0110] This invention is as described in the following terms:

[0111] Clause 1. A method for preparing a caramel coconut flavored syrup, wherein the method comprises:

[0112] a. Mix the first sugar, water, and salts to form a first mixture, at 100-130°C. o C (or 105-125) o C, or 108-120 o C, or 110-115 o The first mixture is heated at temperature C) for 30-90 minutes (or 40-80 minutes, 50-70 minutes, or 55-65 minutes) to form a caramel-flavored syrup.

[0113] b. Mix coconut milk and coconut water to form a second mixture;

[0114] c. Mix the colloid, emulsifier, and second sugar to form a third mixture;

[0115] d. Mix the second and third mixtures at 1000-10000 rpm (or 2000-8000 rpm, or 3000-7000 rpm, or 4000-6000 rpm), 50-70 o C (or 53-68) o C, or 55-65 oC, or 58-62 o C) Perform high shear for 5-30 minutes (or 10-25 minutes, or 15-25 minutes, or 15-20 minutes) to form the fourth mixture;

[0116] e. Add the caramel-flavored syrup from step a. to the fourth mixture, at 80-100°C. o C (or 82-88) o C, or 92-98 o C, or 93-97 o C, or 94-96 o Heat it at temperature C) for 10-60 minutes (or 20-50 minutes, or 25-45 minutes, or 30-40 minutes) to form a caramel coconut flavored syrup.

[0117] Clause 2. The method according to Clause 1, wherein the method comprises:

[0118] a. Based on the total weight of the caramel coconut flavored syrup, mix 25-75% by weight (or 30-70% by weight, or 40-60% by weight, or 45-55% by weight) of primary sugar, 2-20% by weight (or 3-18% by weight, or 5-15% by weight, or 8-13% by weight) of water and 0.02-1% by weight (or 0.05-0.8% by weight, or 0.1-0.7% by weight, or 0.2-0.5% by weight) of salts to form a first mixture, at 100-130 °C. o C (or 105-125) o C, or 108-120 o C, or 110-115 o The first mixture is heated at temperature C) for 30-90 minutes (or 40-80 minutes, 50-70 minutes, or 55-65 minutes) to form a caramel-flavored syrup.

[0119] b. Mix 5-30% by weight (or 8-28% by weight, or 10-25% by weight, or 15-20% by weight) of coconut milk and 2-15% by weight (or 3-13% by weight, or 5-12% by weight, or 7-10% by weight) of coconut water to form a second mixture;

[0120] c. Mix 0.01-1% by weight (or 0.05-0.8% by weight, or 0.1-0.7% by weight, or 0.2-0.6% by weight) of a colloid, 0.5-8% by weight (or 1-7% by weight, or 2-6% by weight, or 3-5% by weight) of an emulsifier and 1-30% by weight (or 5-28% by weight, or 10-25% by weight, or 15-20% by weight) of a second sugar to form a third mixture;

[0121] d. Mix the second and third mixtures at 1000-10000 rpm (or 2000-8000 rpm, or 3000-7000 rpm, or 4000-6000 rpm), 50-70 o C (or 53-68) o C, or 55-65 o C, or 58-62 o C) Perform high shear for 5-30 minutes (or 10-25 minutes, or 15-25 minutes, or 15-20 minutes) to form the fourth mixture;

[0122] e. Add the caramel-flavored syrup from step a. to the fourth mixture, at 80-100°C. o C (or 82-88) o C, or 92-98 o C, or 93-97 o C, or 94-96 o Heat it at temperature C) for 10-60 minutes (or 20-50 minutes, or 25-45 minutes, or 30-40 minutes) to form a caramel coconut flavored syrup.

[0123] Clause 3. The method according to any of the preceding clauses, wherein the first sugar comprises fructose syrup, glucose syrup, maltose syrup, sucrose, and any combination thereof.

[0124] Clause 4. The method according to any of the preceding clauses, wherein, based on the total weight of the caramel coconut flavored syrup, the first sugar comprises 5-50% by weight (or 10-45% by weight, or 15-40% by weight, or 20-35% by weight) sucrose, 5-50% by weight (or 10-45% by weight, or 15-40% by weight, or 20-35% by weight) fructose syrup, and 5-50% by weight (or 10-45% by weight, or 15-40% by weight, or 20-35% by weight) glucose syrup or maltose syrup.

[0125] Clause 5. The method according to any of the preceding clauses, wherein the second sugar comprises sucrose.

[0126] Clause 6. The method according to any of the preceding clauses, wherein, based on the total weight of the caramel coconut flavored syrup, the second sugar comprises 1-30% by weight (or 5-25% by weight, or 10-20% by weight, or 12-18% by weight) of sucrose.

[0127] Clause 7. The method according to any of the preceding clauses, wherein the sucrose includes granulated sugar (preferably white granulated sugar), rock sugar, brown sugar, black sugar, raw sugar, cane molasses, and any combination thereof.

[0128] Clause 8. The method according to any of the preceding clauses, wherein the salt comprises phosphates, carbonates, chlorides, citrates, and any combination thereof.

[0129] Clause 9. The method according to any of the preceding clauses, wherein, based on the total weight of the caramel coconut flavored syrup, the inorganic salt comprises 0.01-0.8% by weight (or 0.05-0.7% by weight, 0.1-0.6% by weight, or 0.2-0.5% by weight) of phosphate and 0.01-0.2% by weight (or 0.05-0.18% by weight, or 0.1-0.16% by weight, or 0.12-0.14% by weight) of carbonate.

[0130] Clause 10. The method according to any of the preceding clauses, wherein the colloid comprises pectin, carrageenan, sodium carboxymethyl cellulose, xanthan gum, locust bean gum, microcrystalline cellulose, guar gum, gellan gum, and any combination thereof.

[0131] Clause 11. The method according to any of the preceding clauses, wherein, based on the total weight of the caramel coconut flavored syrup, the colloid comprises 0.005-0.5% by weight (or 0.008-0.4% by weight, or 0.01-0.2% by weight, or 0.05-0.15% by weight) of guar gum and 0.005-1% by weight (or 0.008-0.8% by weight, or 0.01-0.5% by weight, or 0.05-0.3% by weight) of xanthan gum.

[0132] Clause 12. The method according to any one of the preceding claims, wherein the emulsifier comprises sodium caseinate, mono- and diglycerides of fatty acids, phospholipids, enzymatically hydrolyzed soybean phospholipids, glycerides of fatty acids citrate, sodium stearoyl lactylate, calcium stearoyl lactylate, acetylated mono- and diglycerides of fatty acids, sucrose fatty acid esters, or any combination thereof.

[0133] Clause 13. The method according to any of the preceding clauses, wherein, based on the total weight of the caramel coconut flavored syrup, the emulsifier comprises 0.1-3% by weight (or 0.5-2.5% by weight, or 0.8-2.3% by weight, or 1-2% by weight) of sodium caseinate, 0.1-3% by weight (or 0.5-2.8% by weight, or 0.8-2.5% by weight, or 1.5-2% by weight) of mono- and diglycerides of fatty acids, and 0.05-2% by weight (or 0.5-1.8% by weight, or 0.8-1.5% by weight, or 1-1.3% by weight) of sucrose fatty acid esters.

[0134] Clause 14. The method according to any of the preceding clauses, wherein in step e, 0.01-0.1% by weight (or 0.02-0.08% by weight, 0.03-0.07% by weight, 0.04-0.06% by weight) of a preservative is added to the caramel-flavored syrup and the fourth mixture, said preservative comprising sodium benzoate, potassium sorbate, sulfur dioxide, potassium metabisulfite, sodium metabisulfite, sodium sulfite, sodium bisulfite, sodium hyposulfite, and any combination thereof.

[0135] Clause 15. The method described in any of the preceding clauses, wherein the method does not require the addition of additional caramel or coconut flavoring.

[0136] Clause 16. A caramel coconut flavored syrup prepared by any of the preceding clauses.

[0137] Clause 17. The caramel coconut flavored syrup according to Clause 16, wherein the caramel coconut flavored syrup has at least one of the following characteristics:

[0138] - When the syrup concentration is ≥50% (or 98% ≥ syrup concentration ≥50%, or 90% ≥ syrup concentration ≥60%, or 80% ≥ syrup concentration ≥70%), the absorbance at 650nm wavelength using a cuvette with an optical path length of 4cm is ≥2.15 (or 8 ≥ absorbance ≥2.15, or 6 ≥ absorbance ≥3, or 4.5 ≥ absorbance ≥3.1).

[0139] - When the syrup concentration is ≥50% (or 98% ≥ 50%, or 90% ≥ 60%, or 80% ≥ 70%), the pH range is 5.5-7.5 (or 5.5-7, or 5.8-6.8, or 6-6.5).

[0140] - at 25 o C. Under the measurement conditions of 870nm wavelength, 4000rpm rotation speed, 10-second time interval, and 3000s test duration, the instability index of the syrup is ≤0.2 (or 0.05-0.2, or 0.10-0.17, or 0.11-0.16).

[0141] Clause 18. A food product comprising the caramel coconut flavored syrup described in any one of Clauses 16-17.

[0142] Clause 19. Food products as described in Clause 18, including beverages such as coffee, milk tea, dairy beverages, etc.

Claims

1. A method for preparing a caramel coconut flavored syrup, wherein the method comprises: a. Mix the first sugar, water, and salts to form a first mixture, at 100-130°C. o The first mixture is heated at a temperature of C for 30-90 minutes to form a caramel-flavored syrup; b. Mix coconut milk and coconut water to form a second mixture; c. Mix the colloid, emulsifier, and second sugar to form a third mixture; d. Mix the second and third mixtures and apply the mixture at 1000-10000 rpm at 50-70°C. o The fourth mixture is formed by high shearing at C for 5-30 minutes. e. Add the caramel-flavored syrup from step a. to the fourth mixture, at 80-100°C. o Heat it at a temperature of C for 10-60 minutes to form a caramel coconut flavored syrup.

2. The method according to claim 1, wherein the method comprises: a. Based on the total weight of the caramel coconut flavored syrup, mix 25-75% by weight of the first sugar, 2-20% by weight of water, and 0.02-1% by weight of salts to form a first mixture, at 100-130... o The first mixture is heated at a temperature of C for 30-90 minutes to form a caramel-flavored syrup; b. Mix 5-30% by weight of coconut milk and 2-15% by weight of coconut water to form a second mixture; c. Mix 0.01-1% by weight of colloid, 0.5-8% by weight of emulsifier and 1-30% by weight of secondary sugar to form a third mixture; d. Mix the second and third mixtures and apply the mixture at 1000-10000 rpm at 50-70°C. o The fourth mixture is formed by high shearing at C for 5-30 minutes. e. Add the caramel-flavored syrup from step a. to the fourth mixture, at 80-100°C. o Heat it at a temperature of C for 10-60 minutes to form a caramel coconut flavored syrup.

3. The method according to any one of the preceding claims, wherein the first sugar comprises fructose syrup, glucose syrup, maltose syrup, sucrose, and any combination thereof.

4. The method according to any one of the preceding claims, wherein, Based on the total weight of the caramel coconut flavored syrup, the first sugar comprises 5-50% by weight sucrose, 5-50% by weight fructose syrup, and 5-50% by weight glucose syrup or maltose syrup.

5. The method according to any one of the preceding claims, wherein the second sugar comprises sucrose.

6. The method according to any one of the preceding claims, wherein, Based on the total weight of the caramel coconut flavored syrup, the second sugar comprises 1-30% by weight of sucrose.

7. The method according to any one of the preceding claims, wherein the sucrose includes granulated sugar (preferably white granulated sugar), rock sugar, brown sugar, black sugar, raw sugar, cane molasses, and any combination thereof.

8. The method according to any one of the preceding claims, wherein the salt comprises phosphate, carbonate, chloride, citrate, and any combination thereof.

9. The method according to any one of the preceding claims, wherein, Based on the total weight of the caramel coconut flavored syrup, the salts include 0.01-0.8% by weight of phosphates and 0.01-0.2% by weight of carbonates.

10. The method according to any one of the preceding claims, wherein the colloid comprises pectin, carrageenan, sodium carboxymethyl cellulose, xanthan gum, locust bean gum, microcrystalline cellulose, guar gum, gellan gum, and any combination thereof.

11. The method according to any one of the preceding claims, wherein, Based on the total weight of the caramel coconut flavored syrup, wherein the colloid comprises 0.005-0.5% by weight of guar gum and 0.005-1% by weight of xanthan gum.

12. The method according to any one of the preceding claims, wherein the emulsifier comprises sodium caseinate, mono- and diglycerides of fatty acids, phospholipids, enzymatically hydrolyzed soybean phospholipids, glycerides of fatty acids citrate, sodium stearoyl lactylate, calcium stearoyl lactylate, acetylation, mono- and diglycerides of fatty acids, sucrose fatty acid esters, or any combination thereof.

13. The method according to any one of the preceding claims, wherein, Based on the total weight of the caramel coconut flavored syrup, the emulsifiers include 0.1-3% by weight of sodium caseinate, 0.1-3% by weight of mono- and diglycerides of fatty acids, and 0.05-2% by weight of sucrose fatty acid esters.

14. The method according to any one of the preceding claims, wherein in step e, 0.01-0.1% by weight of a preservative is added to the caramel-flavored syrup and the fourth mixture, said preservative comprising sodium benzoate, potassium sorbate, sulfur dioxide, potassium metabisulfite, sodium metabisulfite, sodium sulfite, sodium bisulfite, sodium hyposulfite, and any combination thereof.

15. The method according to any one of the preceding claims, wherein the method does not require the addition of additional caramel or coconut flavoring.

16. A caramel coconut flavored syrup prepared by the method of any one of the preceding claims.

17. The caramel coconut flavored syrup according to claim 16, wherein the caramel coconut flavored syrup has at least one of the following characteristics: - When the syrup concentration is ≥50%, the absorbance at a wavelength of 650nm using a cuvette with an optical path of 4cm is ≥2.15; - When the syrup concentration is ≥50%, the pH range is 5.5-7.5; - at 25 o C. Under the measurement conditions of 870nm wavelength, 4000rpm rotation speed, 10-second time interval, and 3000s test duration, the instability index of the syrup is ≤0.

2.

18. A food product comprising the caramel coconut flavored syrup as described in any one of claims 16-17.

19. The food product according to claim 18, wherein the food product includes beverages, such as coffee, milk tea, dairy beverages, etc.

Images