Coffee beverage product and method for preparing same

Abstract

The present invention relates to a coffee beverage product comprising 1-25% by weight of coffee solids, 1-11% by weight of milk protein, 0.01-3% by weight of galactose, and 0.5-15% by weight of galactooligosaccharides. The present invention further relates to a method for preparing such a coffee beverage product.

Description

[Technical Field]

[0001]

[0001] The present invention relates to a coffee beverage product having a specific combination of milk proteins, sugars and galactooligosaccharides. The present invention also relates to a method for preparing such a coffee beverage product.

[0002] [Background technology]

[0002] Many food products traditionally contain large amounts of sugar, which is important for achieving the sweetness and texture consumers expect from the product. For health reasons, it is desirable to reduce the amount of sugar in many food products and replace sugar with healthy ingredients (e.g., fiber). However, to ensure consumer preference for the product, it is desirable to achieve this without sacrificing taste and texture. One solution is to use artificial sweeteners, which provide sweetness without the energy of sugar. However, because artificial sweeteners do not contribute to texture like sugar, many consumers prefer to avoid artificial ingredients such as sweeteners, resulting in poor taste and texture. For example, food products such as creamers, ready-to-drink beverages, or coffee mixes may contain milk containing lactose and sucrose to achieve the desired taste and texture. For these reasons, it is desirable to reduce the amount of sugar, preferably replacing sugar with healthy ingredients, while maintaining the original product's taste and texture.

[0003] It is known that lactose can be polymerized by β-galactosidase to produce galactooligosaccharides (GOS). GOS act as prebiotics and are primarily used as ingredients in infant formulas and foods. The yield of GOS from lactose polymerization is typically less than 50%, often in the 10-30% range.

[0004]

[0004] Any reference to a prior art document in this specification should not be construed as an admission that such prior art is well known or forms part of the common general understanding in the art. As used herein, the words "comprises," "comprising," and similar words should not be construed in an exclusive or exhaustive sense. In other words, they are intended to mean "including, but not limited to."

[0005] [Summary of the Invention]

[0005] The object of the present invention is to improve the state of the art and to provide an improved solution to overcome at least some of the above-mentioned disadvantages, or at least to provide a useful alternative. This object is achieved by the subject matter of the independent claims. The dependent claims further develop the inventive idea.

[0006]

[0006] Accordingly, in a first aspect, the present invention provides a coffee beverage product comprising, all by weight percentage on a dry basis, 1 to 25% by weight of coffee solids, 1 to 11% by weight of milk protein, 0.01 to 3% by weight of galactose, and 0.5 to 15% by weight of galactooligosaccharides.

[0007] In a second aspect, the present invention relates to a method for preparing a coffee beverage product according to the present invention.

[0008]

[0008] The inventors have discovered that a coffee beverage product having a unique combination of milk proteins, sugars, and GOS allows for the replacement of commonly added skim milk powder or other dairy ingredients and a portion of the sucrose while achieving a similar taste and texture. The coffee beverage advantageously has a reduced total sugar content while simultaneously providing prebiotic GOS.

[0009] [Mode for Carrying Out the Invention]

[0009] As used in this specification, the words "comprise" and "comprising" and the like should be construed as meaning inclusive, as opposed to exclusive or exhaustive, i.e., meaning "including, but not limited to."

[0010] As used herein, the word "about" should be understood when applied in connection with a range of numerical values. Further, all numerical ranges should be understood to include all integers within that range.

[0011]

[0011] As used herein, the singular forms "a," "an," and "the" include plural references unless otherwise indicated.

[0012]

[0012] Unless otherwise stated, all percentages herein refer to weight percent, where applicable.

[0013]

[0013] Unless otherwise defined, all technical and scientific terms have the same meaning and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0014] The term dry weight refers to the measurement of the weight of an object when it is thoroughly dried and all contained fluid is removed from the object. The % dry weight of a substance refers to the relative amount of that substance in the total dry matter. As used herein, the expressions "% by weight" and "wt%" are synonymous.

[0015] It should be noted that the various features, aspects, examples and embodiments described in the present invention are interchangeable and / or can be combined together.

[0016]

[0016] Further definitions and / or explanations are provided in the detailed description below.

[0017]

[0017] Definition

[0018] β-Galactosidase is understood to be one or more enzymes having the enzymatic activity of the enzyme class EC 3.2.1.23, also known as β-D-galactoside galactohydrolase, exo-(1→4)-β-D-galactanase or lactase, which catalyzes the hydrolysis of terminal non-reducing β-D-galactose residues in β-D-galactosides and catalyzes transgalactosylation by transferring the galactose moiety of β-D-galactosides to another sugar molecule.

[0018]

[0019] The EC (Enzyme Committee) number refers to the definition of enzyme activity and nomenclature established by the Nomenclature Committee of the International Union of Biochemistry and Molecular Biology on July 3, 2019.

[0019]

[0020] Galactooligosaccharides (GOS) are oligosaccharides composed of multiple different galactosyl residues (usually 2–9 units) and terminal glucose units linked by β-glycosidic bonds, such as β-(1–2), β-(1–3), β-(1–4), and β-(1–6). GOS are typically produced through the enzymatic conversion of lactose.

[0020]

[0021] The present invention relates in part to a coffee beverage product comprising, by weight, 1-25% coffee solids, 1-11% milk protein, 0.01-3% galactose, and 0.5-15% galactooligosaccharides, all on a dry basis.

[0021]

[0022] Coffee beverage products are beverage products in powder or liquid form that contain coffee solids. Powdered coffee beverage products are typically reconstituted with hot or cold liquid before consumption, while liquid coffee beverage products can either be consumed directly without the addition of liquid, or, if in the form of a concentrated liquid coffee beverage product, diluted with liquid before consumption.

[0022]

[0023] The coffee beverage product of the present invention comprises 1 to 25% by weight of coffee solids. The coffee solids contained in the beverage product of the present invention may be in any suitable form, such as roast and ground coffee, a dried powder of an aqueous extract of roast and ground coffee, such as a freeze-dried or spray-dried coffee powder (i.e., a soluble coffee powder), a coffee extract or coffee concentrate obtained by extraction of roast and ground coffee beans, or a combination thereof. In one embodiment of the present invention, the coffee beverage product comprises 1 to 20% by weight of coffee solids. In another embodiment, the coffee beverage product comprises 1 to 15% by weight of coffee solids. In a preferred embodiment, the coffee beverage product of the present invention comprises 1 to 10% by weight of coffee solids.

[0023]

[0024] In one embodiment, the coffee beverage product of the present invention comprises 1 to 11% by weight of milk protein. Milk protein refers to a protein or combination of proteins derived from milk. The milk protein may be derived from milk in any suitable manner. In another embodiment, the coffee beverage product comprises 2 to 10% by weight of milk protein, for example, 3 to 9% by weight of milk protein. In yet another embodiment, the coffee beverage product comprises 5 to 10% by weight of milk protein, for example, 6 to 9% by weight of milk protein.

[0024]

[0025] The carbohydrates (or sugars) contained in the coffee beverage product of the present invention are primarily galactooligosaccharides (GOS). GOS are preferably produced by enzymatically treating milk with β-galactosidase. The enzymatic treatment has the effect of reducing the lactose content in milk by converting some of the sugars to GOS. The end products of the enzymatic reaction of milk are GOS, glucose, galactose, and residual lactose. Thus, in one embodiment, the coffee beverage product of the present invention contains 0.01 to 3 wt% galactose and 0.5 to 15 wt% galactooligosaccharides. In another embodiment, the coffee beverage product contains 0.02 to 3 wt% galactose and 0.7 to 14 wt% galactooligosaccharides.

[0025]

[0026] Advantageously, the coffee beverage products of the present invention have reduced total sugars while maintaining a similar sweetness perception, and further contain the beneficial prebiotic GOS.

[0026]

[0027] In one embodiment, the coffee beverage product of the present invention comprises 0.01 to 4.5% by weight of lactose and 0.01 to 3% by weight of glucose, preferably derived from enzymatic treatment of milk with β-galactosidase.

[0027]

[0028] In one embodiment, the coffee beverage product may contain sucrose. The amount of lactose, glucose, and GOS present in the product may reduce the amount of sucrose compared to conventional coffee beverage products while maintaining acceptable taste, sweetness, and texture. In another embodiment, the coffee beverage product of the present invention does not contain sucrose.

[0028]

[0029] The coffee beverage product of the present invention may contain a foaming component. A foaming component is understood to be a component that, when dissolved in an aqueous liquid, is capable of generating a foam on top of the beverage product. The foam may be generated by any suitable mechanism, such as, for example, by a gas-generating chemical reaction between the foaming component and the liquid, or by releasing gas held within the pores of the foaming component into the liquid when the foaming component dissolves.

[0029]

[0030] In one embodiment, the coffee beverage product of the present invention is a ready-to-drink product or a powdered coffee mix product.

[0030]

[0031] Another aspect of the present invention relates to a method of preparing the beverage coffee product of the present invention, comprising the steps of providing a dairy powder that has been enzymatically treated with β-galactosidase and mixing the dairy powder with coffee solids.

[0031]

[0032] To perform the enzymatic treatment of milk, an aqueous composition is first prepared that includes milk powder (e.g., skim milk and / or whole milk) reconstituted with water, e.g., the aqueous composition has a total solids content of 30-80% by weight.

[0032]

[0033] Next, β-galactosidase is added to the aqueous composition. The β-galactosidase may be any suitable β-galactosidase. The amount of β-galactosidase added may vary depending on the specific enzyme, its activity level, and its formulation. Those skilled in the art will know how to select this amount depending on the desired results. Typically, this amount is on the order of 0.5 to 2% by weight of lactose in the aqueous composition. The aqueous composition may be at the desired reaction temperature when the β-galactosidase is added, or may be heated to the reaction temperature after the addition of the β-galactosidase. In this step, the β-galactosidase reacts with the lactose in the aqueous composition to hydrolyze the lactose and produce GOS. The enzyme is allowed to react at 50 to 65°C for 10 to 240 minutes. This temperature range has been determined to promote lactose hydrolysis and the formation of GOS.

[0033]

[0034] After the β-galactosidase reaction, the composition is heat-treated at 70-150°C for 10-150 seconds, preferably 72-130°C for 10-120 seconds. The purpose of the heat treatment is to prevent substantial degradation of the GOS by further reaction of the β-galactosidase and to ensure the microbiological stability of the product without excessive protein denaturation or formation of Maillard reaction products. The enzyme-treated milk may be used directly after heat treatment, or may be dried, for example by spray drying, to a powder that can be packaged, stored, and / or distributed for later use.

[0034]

[0035] In one embodiment, the milk enzymatically treated with β-galactosidase contains 2 to 5% by weight of lactose, 10 to 13% by weight of glucose, 1 to 4% by weight of galactose, and 28 to 33% by weight of galactooligosaccharides.

[0035]

[0036] In one embodiment, the glucose, lactose, galactose, and GOS are preferably derived from the enzymatic treatment of milk with β-galactosidase.

[0036]

[0037] Those skilled in the art will understand that all features of the invention disclosed herein may be freely combined. In particular, features described for products of the invention may be combined with methods of the invention, and vice versa. Furthermore, features described for different embodiments of the invention may be combined. Where known equivalents exist for particular features, such equivalents are incorporated herein as if specifically referenced.

[0037]

[0038] Further advantages and features of the invention are apparent from the figures and non-limiting examples.

[0038]

[0039] [Example]

[0040] Example 1: Method for enzymatically treating skim milk powder

[0041] Skim milk powder (MSK) was mixed with water to form a slurry with 60% total solids at 60°C. 1% β-galactosidase with transgalactosylase activity was added to the MSK slurry. The reaction was allowed to proceed for 60 minutes. An 18-second pasteurization period at 85°C was applied to pasteurize the milk and partially inactivate the enzyme, followed by spray drying to form a dried skim milk powder. It was demonstrated that spray drying can completely inactivate the enzyme, with no residual enzyme activity detected in the final spray-dried powder. The compositions of the skim milk powder and enzyme-treated milk powder are shown in Table 1.

[0042]

[0039] [Table 1]

[0040]

[0043] Carbohydrate analysis of skim milk powder after enzyme treatment shows that galactooligosaccharides (GOS) make up the majority of the polysaccharides, and the total sugar content is dramatically reduced.

[0041]

[0044] Example 2 Coffee Mix Composition

[0045] Different coffee mix compositions were made by mixing soluble coffee powder with standard skim milk powder (i.e., without enzyme treatment; Sample 1) or with enzyme-treated skim milk powder (i.e., skim milk with reduced total sugar content; Sample 2). A third coffee mix composition containing added sucrose (sweetened recipe; Sample 3) was also made.

[0042] [Table 2]

[0043]

[0046] The different samples (12 g of sample 1; 10 g of sample 2; 12 g of sample 3) were reconstituted with 180 mL of hot water and tested by a trained panel of 12 testers.

[0044]

[0047] Despite the reduction in total sugar, due to the presence of glucose and galactose, the coffee mix composition according to the present invention (Sample 2) was not perceived as less sweet compared to the standard recipe containing lactose as the only sugar (Sample 1). This demonstrates that the significant reduction in sugar in the final recipe does not affect the sweetness level. As expected, only Sample 3 was perceived as significantly sweeter.

[0045]

[0048] Example 3 Ready-to-drink coffee composition

[0049] Two ready-to-drink samples were prepared by first dry-mixing the different ingredients and then adding water. The samples were tested by a trained panel of nine tasters.

[0046] [Table 3]

[0047]

[0050] The ready-to-drink coffee product of the present invention had a total sugar reduction of approximately 10%, but was rated by tasters as having a similar sweetness level compared to a standard ready-to-drink coffee product.

Claims

1. A coffee beverage product comprising, all by weight percentage on a dry basis, 1 to 25% by weight coffee solids, 1 to 11% by weight milk protein, 0.01 to 3% by weight galactose, and 0.5 to 15% by weight galactooligosaccharides.

2. 2. The coffee beverage product of claim 1, comprising 0.01 to 4.5% by weight of lactose and 0.01 to 3% by weight of glucose.

3. 3. The coffee beverage product of claim 1 or 2, which comprises a foamer component.

4. 4. The coffee beverage product according to any one of claims 1 to 3, wherein the product is a ready-to-drink product or a powdered coffee mix product.

5. 5. A coffee beverage product according to any one of claims 1 to 4, wherein the coffee solids are a dry powder of an aqueous extract of roast and ground coffee.

6. 6. A method for preparing a beverage coffee product according to any one of claims 1 to 5, comprising the steps of providing milk that has been enzymatically treated with β-galactosidase and mixing the treated milk powder with coffee solids.

7. 7. The method of claim 6, wherein the milk enzymatically treated with β-galactosidase contains 2-5% by weight lactose, 10-13% by weight glucose, 1-4% by weight galactose, and 28-33% by weight galactooligosaccharides, all in weight percentages on a dry basis.

8. 8. The method of claim 6 or 7, wherein the milk is whole milk or skim milk.

9. The method according to any one of claims 6 to 8, wherein the milk enzymatically treated with β-galactosidase is in the form of a powder.

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