KR20160071015A - Preparing method of milk for milk froth topping and method for preparing of coffee beverage including milk froth - Google Patents

Abstract

The present invention relates to a method for making milk for milk froth topping and a method for making a coffee beverage containing milk froth. Raw milk is homogenized after being divided into two or three divided portions at a total pressure of 160-350 bars, and then sterilized, thereby maintaining milk froth for a long period of time and improving the flavor of the coffee beverage with the added milk froth.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for preparing milk for milk topping and a coffee beverage containing milk foam,

The present invention relates to a process for producing a milk foam topping milk in which the milk foam is retained for a long time and the flavor of the coffee beverage to which the milk foam has been added can be improved, and a process for producing a coffee beverage containing milk foam.

A coffee beverage is a symbolic beverage with a unique flavor that is close to brown. It is processed by processing seeds (green bean) in coffee tree (Cherry), roasted (bean, coffee bean) and then mixed with one or two or more beans It is drink to extract and drink. The etymology is known as the Arabic Caffa, and it is said to originate in the mountainous region of Ethiopia.

When he first discovered coffee, he ate wild coffee. However, the taste was so irritating that I drank water and then spread it to the rest of the world, eating it on a monthly basis. Depending on the bean, coffee with different flavor and aroma is harvested once a year from coffee trees and contains various ingredients.

Domestic coffee beans imports are about 3,081 tons as of 2008, and the amount is 33,370,834 dollars. Especially since the early 2000s, coffee has become a popular drink for a cup of coffee in places where people gather. Now that there are more than 2,000 franchise coffee shops, interest in coffee has increased and the coffee market is also very competitive.

Such coffee beverages include artificial additives and coffee beverages with foam on the upper layer surface, such as coffee beans or cappuccino.

In recent years, the food / beverage industry has been concentrating its efforts on the development of new recipes due to the increasing demand for bubbly coffee beverages on the upper surface.

The coffee beverages with bubbles on the upper surface of the upper surface include caffe latte mixed with espresso coffee mixed with warmed milk while bubbling with a steamer, cappuccino warmed with espresso coffee ), Caramel syrup and caramel macchiato with additional use.

These coffee beverages are typically made by mixing coffee and milk, optionally syrup, etc., and then forming a milk foam layer or topping the cream.

People prefer to keep the milk foam layer soft and long lasting, but coffee beverages containing milk bubbles sold at coffee shops in the city do not last for a long time without the soft foam.

Accordingly, there is a need for a method that improves the flavor of coffee beverages containing milk foam, smoothes milk foam, and retains milk foam for a long time.

Korea Patent Publication No. 2010-0083368 Korean Patent No. 1071321

It is an object of the present invention to provide a method for manufacturing a milk foam topping milk in which the milk foam is retained for a long time and the flavor of the coffee beverage to which the milk foam is added can be improved.

It is another object of the present invention to provide milk for topping milk foam according to the above-described method.

It is still another object of the present invention to provide a method for producing a coffee beverage containing milk foam prepared using the milk for topping milk prepared according to the above-described method.

It is still another object of the present invention to provide a coffee beverage containing milk foam produced according to the process for producing a coffee beverage.

In order to accomplish the above object, the present invention provides a method for producing milk for milk foam topping, which comprises homogenizing crude milk (raw milk) at a total pressure of 160 to 350 bar divided by 2 to 3 times, and then sterilizing the milk.

The first homogeneous pressure may be between 150 and 270 bar and the second homogeneous pressure may be between 10 and 80 bar.

The temperature at which the homogenization is carried out may be 40 to 80 캜.

The milk fat topping milk may have an average fat pore size of 0.30 to 0.70 m and a fat pore size distribution of DV 90% of 1.5 m or less.

The fat content of the milk foam topping milk may be 0.6 to 4% by weight.

The milk foam topping milk may be homogenized to remain for 25 minutes after the milk foam is formed.

The milk foam topping milk may be homogenized so as to be reduced by 0.1 to 1% relative to the height of the first milk foam after 30 minutes of milk foam production.

According to another aspect of the present invention, there is provided a milk topping milk according to the present invention.

According to another aspect of the present invention, there is provided a method of producing a coffee beverage having a milk foam formed on a top of a coffee beverage according to the present invention, comprising the steps of: homogenizing crude milk (raw milk) at a total pressure of 160 to 350 bar And then stirring or steaming the sterilized milk with a rotating blade to produce a milk foam.

Adding coffee liquid and milk to the vessel after stirring the rotating blade to produce milk foam; And placing the milk foam on an upper surface of the mixture of the coffee liquid and the milk.

Stopping the steaming when the temperature of the homogenized milk reaches 65 to 70 DEG C after steaming to produce milk foam; Adding a coffee liquid and milk to the container; And placing the steamed milk foam on the upper surface of the mixture liquid of the coffee liquid and the milk.

The milk homogenized at a pressure of 150 to 270 bar and then homogenized at 10 to 80 bar may be used.

According to another aspect of the present invention, a coffee beverage containing a milk foam may be prepared according to a method of manufacturing a coffee beverage containing the milk foam.

Milk bubbles in coffee beverages containing conventional milk bubbles begin to slowly decrease in height immediately after the bubbles are formed, whereas milk bubbles for topping milk of the present invention form milk bubbles and reduce bubbles by 25 minutes After 25 minutes, the bubble does not sharply decrease, but it gradually decreases, so you can feel the softness of the bubble for a long time and enjoy delicious coffee drink for a long time.

Further, the coffee beverage containing the milk foam of the present invention is excellent in the sensibility.

Unlike the conventional method in which bubbles can be formed only in general milk having a fat content of 3.5 to 4% by weight, when the production method of the present invention is used, not only ordinary milk but also low-fat milk having a fat content of 3.0% %) To increase the effect of milk foam .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing fat pore sizes measured by a fat pore size measuring device for milk foam topping milk prepared according to the examples and comparative examples of the present invention. FIG.
FIG. 2 is a photograph (X1000) of a milk foam topping milk prepared according to Examples and Comparative Examples of the present invention by a microscope.

The present invention relates to a process for producing a milk foam topping milk in which the milk foam is retained for a long time and the flavor of the coffee beverage to which the milk foam has been added can be improved, and a process for producing a coffee beverage containing milk foam.

The coffee beverage containing the milk foam is a milk foam formed on the upper layer of the coffee liquid.

Hereinafter, the present invention will be described in detail.

The milk foam topping milk of the present invention is prepared by homogenizing raw milk (raw milk) at a total pressure of 160 to 350 bar divided into 2 to 3 times and sterilized at 63 to 150 ° C.

Specifically, the milk foam topping milk includes the steps of: obtaining crude milk (raw milk); A cleaning step of removing foreign matter to prevent the obtained crude oil from breeding microorganisms; A standardization step of standardizing the fat amount, the reinforcing component and the solid content of the clean crude oil; Homogenizing the standardized crude oil; And completely sterilizing the homogenized crude oil by ultra high temperature instant sterilization method.

The milk foam topping milk is obtained by homogenizing crude oil at a homogenized pressure of 160 to 350 bar divided by two to three times, preferably twice, so as to reduce the particle size of lipids in the milk, Foam not only keeps bubbles for a long time but also improves sensuality.

When the total homogeneous pressure is less than the lower limit, the particle size of the lipstick is large and not uniform. When the total homogeneous pressure is above the upper limit, the efficiency of the homogenizer may be lower than when the homogenization is performed at the pressure in the above range.

If the homogenization is carried out separately, for example when the homogenization is carried out in two divided doses, the crude oil is first homogenized at a pressure of 150 to 270 bar and then homogenized at a pressure of 10 to 80 bar; Preferably homogenized at a pressure of 170 to 200 bar, and then homogenized at a pressure of 40 to 80 bar to a total homogenized pressure of 160 to 350 bar. When the pressure for the stepwise homogenization is less than the lower limit value, the fat pore size of the milk is large and not uniform, and when the pressure is above the upper limit value, the efficiency of the homogenizer may be lowered compared with the particle size of the fat pad.

In addition, the homogenization is carried out at 40 to 80 캜, preferably at 50 to 70 캜. If the temperature is less than the lower limit of the above-mentioned homogenization temperature, the particle size of the liposphere will not be reduced and the functionality may be deteriorated. If the temperature is above the upper limit, the milk foam may become rough and rough.

The average particle size of the fat spheres in the milk for topping milk foam is 0.30 to 0.70 탆, which is much smaller than that of the milk spherical spheres homogenized at 150 bar, which is 1.0 탆. For example, the particle size distribution of lipids in the milk for milk topping milk is Dv 90% of 1.5 탆 or less, preferably 0.6 to 1.2 탆. The Dv 10% is 0.1 to 0.3 탆, and the Dv 50% is 0.4 to 0.5 탆. On the other hand, the average particle size distribution of the lipids in the milk homogenized at 150 bar is Dv10% 0.6 mu m, Dv50% 0.8 mu m, and Dv90% 2.3 mu m.

In order to obtain the average particle size of the lipid spheres within the above range, the total homogeneous pressure, the pressure at the homogeneous stage, and the homogenization temperature all have to satisfy the above range. If one of the above three conditions is not satisfied, the milk foam can not be maintained for a long time and the functionality may be lowered.

The milk foam formed using the milk foam topping milk retains the same foam height as that of the initial generation of the milk foam during the 25 minutes after the milk foam production and the amount of the foam decreases slightly after 25 minutes but the amount is small . For example, after 30 minutes of milk foam production, it is reduced by 0.1 to 1% compared to the initial foam height that produced milk foam.

Conventional milk bubbles generally use general milk having a fat content of 3.5 to 4% by weight in consideration of abundant fatiness and retention of bubbles. However, when treated in the same conditions as above, (0.6 to 2.6% by weight) or less of low-fat milk . Therefore, the treatment under the above conditions of the present invention can increase the effect of milk bubbles in milk having a milk fat content of 0.6 to 4% by weight.

In addition, the present invention can provide a coffee beverage containing milk foam using the milk prepared above.

A method of manufacturing a coffee beverage containing milk foam according to the present invention comprises homogenizing raw milk (raw milk) at a pressure of 110 to 450 bar divided by 2 to 3 times, stirring and steaming the sterilized milk with a rotary blade, Thereby producing a milk foam.

For example, when the homogenized milk is stirred with a rotating blade to produce a milk foam, the step of adding a coffee liquid and milk to the container after the step of producing milk foam by stirring with the rotating blade; And placing the milk foam on the upper surface of the mixture liquid of the coffee liquid and the milk.

As another example, when steaming the homogenized milk to produce milk foam, after the step of steaming to produce milk foam, when the temperature of the homogenized milk reaches 65 to 70 ° C Stopping the steaming; Adding a coffee liquid and milk to the container; And placing the steamed milk foam on the upper surface of the mixture liquid of the coffee liquid and the milk

(For example, espresso) and 20 to 30% by weight of milk are added to the container in a total amount of 20 to 30% by weight based on the total weight of the container, and the milk prepared by the above- Bubbles are placed.

The coffee liquid and the milk can be prepared hot or cold. Even if the milk foam is located on the upper surface of the cold liquid mixture or on the upper surface of the hot liquid mixture, the coffee liquid and the milk are not changed at the time of keeping the foam. However, Location is excellent.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Example  1. Total 240 bar (primary 200 bar / secondary 40 bar), 75 ℃, fat content 4%

After homogenizing at a total pressure of 240 bar (primary 200 bar / secondary 40 bars) at a temperature of 75 ° C, steam the milk of milk for sterilized milk foam topping (fat content 4% by weight) , The milking top stops when the temperature of the milk topping milk reaches 65 ° C. On the other hand, a coffee beverage containing milk bubbles is prepared by adding 30% by weight of a coffee liquid and milk to a container, and then placing the prepared milk foam on the upper surface of the mixture liquid.

The average particle size of the lipids in the milk for milk foam topping that produced milk foam was 0.625 ㎛ (Fig. 1) and 0.8 탆 for DV 90% as measured by a particle size analyzer (shimadzu sald-2001).

Example  2. Total 240 bar (primary 200 bar / secondary 40 bar), 75 ℃, fat content 3%

The same procedure as in Example 1 was carried out except that a milk beverage containing milk foam was prepared using a milk foam topping milk having a fat content of 3 wt% instead of the milk foam topping milk having a fat content of 4 wt%.

At this time, the average particle size of the lipids in the milk for milk foam topping is 0.541 μm (FIG. 1), and the DV 90% is 0.75 μm.

Comparative Example  1. Total 180 bar (primary 140 bar / secondary 40 bar), 75 캜, fat content 4 wt%

The same procedure as in Example 1 was carried out except that a milk beverage containing milk foam was prepared by using a milk foam topping milk homogenized at a first homogenous pressure of 140 bar and a second homogeneous pressure of 40 bar.

At this time, the average particle size of lipids in milk for milk foam topping is 1.024 ㎛ and DV 90% is 2.15 ㎛.

Comparative Example  2. Total 150 bar (primary 100 bar / secondary 50 bar), 75 캜, fat content 4 wt%

After adding the coffee liquid to the milk foam topping milk (fat content 4% by weight) homogenized at a pressure of 150 bar (primary 100 bar / secondary pressure 50 bar) at a temperature of 75 캜, When the temperature of the mixed solution reaches 65 ° C, the steaming is stopped and a coffee beverage containing milk foam is prepared.

At this time, the average particle size of the lipids in milk for milk foam topping is 1.036 탆 (Fig. 1), and DV 90% is 2.30 탆.

Comparative Example  3. Total 150 bar (primary 100 bar / secondary 50 bar), 75 캜, fat content 0.8 wt%

A milk drink containing milk foam was prepared in the same manner as in Comparative Example 1 except that milk for topping milk having a fat content of 0.8 wt% was used instead of milk for milk foam topping having a fat content of 4 wt%.

At this time, the average particle size of the lipids in milk for milk foam topping was 1.147 ㎛ and DV 90% was 2.51 ㎛.

< Test Example >

Test Example  1. Microscope photography

FIG. 2 is a photograph of a particle size of a fat pad in milk for milk foam topping used in Examples 1 and 2 and Comparative Example 2 of the present invention by a microscope (Olympus, BX53).

As shown in FIG. 2, it was confirmed that the size of fat pitting in milk for milk foam topping produced according to Examples 1 and 2 of the present invention was smaller than that of Comparative Example 2, Was smaller than that of Example 1.

Test Example  2. Milk foam height measurement

The coffee beverages containing the milk foam prepared in Examples and Comparative Examples of the present invention were allowed to stand for a total of 30 minutes to measure the retention of the milk foam.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 0 minutes Height of milk foam (ml) (A) 340 330 340 330 320 Height of milk + coffee (ml) (B) 280 290 290 280 280 Retention of milk foam (A-B) 60 40 50 50 40 10 minutes Height of milk foam (ml) (A) 340 330 330 320 310 Height of milk + coffee (ml) (B) 280 290 290 280 280 Retention of milk foam (A-B) 60 40 40 40 30 25 minutes Height of milk foam (ml) (A) 340 330 320 310 300 Height of milk + coffee (ml) (B) 280 290 290 280 285 Retention of milk foam (A-B) 60 40 30 30 15 30 minutes Height of milk foam (ml) (A) 335 325 310 300 290 Height of milk + coffee (ml) (B) 280 290 290 290 280 Retention of milk foam (A-B) 55 35 20 10 10

As shown in Table 1 above, it was confirmed that the coffee beverage containing the milk foam prepared according to Examples 1 and 2 of the present invention showed excellent foam retention because the height of the foam did not change until 25 minutes. In addition, it was confirmed that in Example 1, much foam was formed.

On the other hand, in the coffee beverages containing milk foam of Comparative Examples 1 to 3, it was confirmed that the height of the foam was steadily decreased immediately after the milk foam was formed.

Test Example  3. Sensory Evaluation

The coffee beverage containing milk bubbles prepared in Examples and Comparative Examples was sampled by 20 professional panelists and then the sensory test was carried out using the 5-point scale method (as the degree was increased to about 5 points), and the average value was obtained. [Table 2].

- Body feel, sugar content, softness, shine of foam and retention of foam: 1 = very bad, 5 = very good

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 HOT Body feel 3.4 ± 1.0 2.8 ± 1.0 2.5 ± 0.8 1.9 ± 1.1 1.5 ± 0.5 Sugar content 3.1 ± 1.0 3.1 ± 0.9 2.0 ± 0.9 1.7 ± 0.7 1.4 ± 0.4 Softness 3.2 ± 1.0 3.0 ± 1.8 2.9 ± 1.1 2.7 ± 0.9 2.5 ± 1.1 Glossy of foam 3.8 ± 1.1 3.0 ± 0.7 2.8 ± 0.5 2.9 ± 1.1 2.6 ± 0.7 Bubble retention 4.0 ± 1.0 3.1 ± 0.8 2.9 ± 1.1 2.9 ± 0.7 2.8 ± 0.3 ICE Body feel 3.0 ± 0.9 2.4 ± 0.6 2.0 ± 0.4 2.1 ± 1.0 1.5 ± 0.6 Sugar content 2.9 ± 0.7 2.8 ± 0.5 2.0 ± 0.2 1.8 ± 0.8 1.2 ± 0.7 Softness 2.7 ± 0.7 2.4 ± 1.0 2.1 ± 0.5 2.2 ± 1.0 1.9 ± 0.4 Glossy of foam - - - - - Bubble retention - - - - -

As shown in Table 2 above, the coffee beverages containing the milk foam produced according to Examples 1 and 2 of the present invention exhibited a better feeling of body sensation, sweetness, smoothness, and bubbles than those of Comparative Examples 1 to 3 in both a hot state and a cold state And it was confirmed that they were excellent in gloss and bubble retention.

Test Example  4. Visual measurement

The milk foam produced in Example 1 and Comparative Example 2 was visually observed over time.

As shown in Table 3, it was confirmed that the milk foam produced according to Example 1 of the present invention did not decrease in height and was excellent in the foam retaining ability. However, since the foam of the milk foam of Comparative Example 2 gradually disappears, And it was confirmed that the holding power was not excellent.

Claims (13)

Wherein the raw milk is homogenized at a pressure of 160 to 350 bar divided by 2 to 3 times, and then sterilized. The method of claim 1, wherein the primary homogeneous pressure is 150 to 270 bar and the secondary homogenous pressure is 10 to 80 bar. The method according to claim 1, wherein the homogenization is performed at a temperature of 40 to 80 ° C. The method for producing milk for topping milk according to claim 1, wherein the fat pore size distribution of the milk foam topping milk has a DV of 90% or less. The method according to claim 1, wherein the fat content of the milk foam topping milk is 0.6 to 4% by weight. 2. The method of claim 1, wherein the milk foam topping milk is homogenized to be maintained for 25 minutes after the milk foam is formed. [2] The method of claim 1, wherein the milk for topping milk is homogenized by 0.1 to 1% less than the height of the milk foam after 30 minutes of milk foam production. Milk for topping milk foam according to any one of claims 1 to 7, produced according to the process for producing milk for topping milk foam topping. A method for producing a coffee beverage in which a milk foam is formed in an upper layer of a coffee liquid,
Dividing the crude milk (raw milk) into 2 to 3 times, homogenizing the milk at a total pressure of 160 to 350 bar, and then stirring or steaming the sterilized milk with a rotary blade to produce a milk foam A process for producing a coffee beverage containing milk foam. 10. The method of claim 9, further comprising: adding coffee liquid and milk to the vessel after stirring the rotating blade to produce a milk foam; And
And placing the milk foam on the upper surface of the mixture of the coffee liquid and milk. &Lt; RTI ID = 0.0 &gt; 11. &lt; / RTI &gt; 10. The method of claim 9, wherein after steaming to produce milk foam,
Stopping the steaming when the temperature of the homogenized milk reaches 65 to 70 占 폚;
Adding a coffee liquid and milk to the container; And
And placing the steamed milk foam on an upper surface of a mixture of the coffee liquid and milk. &Lt; RTI ID = 0.0 &gt; 15. &lt; / RTI &gt; The process according to claim 9, wherein the primary homogeneous pressure is 150 to 270 bar and the secondary homogenous pressure is 10 to 80 bar. A coffee beverage containing milk foam prepared according to the process for producing a coffee beverage containing milk foam according to any one of claims 9 to 12.

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