RTD Ready to drink plan coffee drink composition reduced off-flavour and containing cyclodextrin and manufacture method thereof

The present invention relates to a composition for reducing off-flavor generated after sterilization of RTD plant-based coffee beverage, and a manufacturing method thereof. More specifically, by treating coffee raw materials and plant-based protein raw materials with cyclodextrin, the off-flavor of...

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Bibliographische Detailangaben
Hauptverfasser:	CHO HYEOK JUN, YU SEONG HYUN, LEE GYEONG HWEON, KIM JI YOUNG, LEE GYU HWI
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	COFFEE DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MANUFACTURE, PREPARATION, OR INFUSION THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a composition for reducing off-flavor generated after sterilization of RTD plant-based coffee beverage, and a manufacturing method thereof. More specifically, by treating coffee raw materials and plant-based protein raw materials with cyclodextrin, the off-flavor of plant-based coffee beverage can be reduced. In addition, ideal process conditions for adding the cyclodextrin are suggested, to be applied to the production of RTD plant-based coffee beverage with reduced off-flavor. 본 발명은 RTD 식물성 커피 음료의 살균 후, 발생되는 이취의 감소를 위한 조성물 및 제조 방법에 관한 것으로서, 보다 상세하게는 커피원료와 식물기반 단백질 원료에 싸이클로덱스트린을 처리함으로써 식물성 커피 음료의 이취를 감소시킬 수 있다. 또한 상기 싸이클로덱스트린 투입을 위한 이상적인 공정조건을 제시함으로서 이취가 감소된 RTD 식물성 커피 음료의 생산에 적용할 수 있다.