한국조리학회지 (Culinary science and hospitality research)

  • 제24권1호
  • /
  • Pages.24-30
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  • 2018
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  • 2466-0752(pISSN)
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  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
권호 표지
DOI QR코드

DOI QR Code

탈지분유의 열처리 공정이 고단백질 RTD 커피의 품질 특성에 미치는 영향

Effects of Heat Treatment History of Skim Milk Powder on the Quality Characteristics of RTD Coffee with High Protein

  • 고봉수 (남양유업(주) 중앙연구소) ;
  • 이석룡 (남양유업(주) 중앙연구소) ;
  • 한성희 (고려대학교 BK21Plus 보건과학사업단)
  • Ko, Bong Soo (Research and Development Center, Namyang Dairy Products Company) ;
  • Lee, Seok Ryong (Research and Development Center, Namyang Dairy Products Company) ;
  • Han, Sung Hee (BK21Plus, College of Health Science, Korea University)
  • 투고 : 2017.10.18
  • 심사 : 2018.01.15
  • 발행 : 2018.01.31
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초록

This study investigated the quality of characteristics of high-protein RTD coffee using domestic and imported skim milk powder with different heat treatment. Skim milk powders (A, B) had high-heat treatment, C had medium-heat, and D and E had low-heat treatment. The transmittance of A and B were higher than that of C, and that of C were higher than that of D and E (p<0.05). The precipitate attached on bottom of container of RTD coffee using A and B were 2.993~3.053% and higher than those (0.753~0.803%) of RTD coffee using C, D and E (p<0.05), but there was no difference between those of RTD coffee using C, D and E (p<0.05). The centrifuged precipitate of RTD coffee using A and B were 1.987~2.040% and higher than those (0.820~0.830%) of RTD coffee using C, D and E (p<0.05), but there was no difference between those of RTD coffee using C, D and E (p<0.05). The proximate composition of precipitate attached on bottom of container of RTD coffee using A, which showed the highest amount of precipitate, showed 65.7% of carbohydrate, 19.0% of protein, 4.8% of fat and 4.8% of ash in dry basis, that of RTD coffee being 72.7%, 15.1%, 7.9% and 4.3% in dry basis respectively. Protein and fat content of precipitate were lower and protein and ash content were higher than those of RTD coffee. But seeing that the most increased portion was protein, precipitation of RTD coffee appears to be attributed to heat-denatured proteins.

키워드

참고문헌

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