Coffee additive using black garlic extract and preparation method thereof
AssigneeHaanong Foods. Co., Ltd.
InventorJung Bin LEE
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Abstract
The present invention relates to a coffee additive with sweet taste and flavor prepared by preparing a black garlic caramel using a black garlic extract and then adding and stirring milk and heating the mixture at 85° C. to 90° C. for 5 to 10 minutes and has an excellent effect of providing a novel food material by reducing the bitter taste of commercial Espresso and imparting physiological functions of SAC and the like to existing coffee products such as Americano.
Claims5
A method of preparing a coffee additive comprising preparing a black garlic extract caramel using a black garlic extract and adding milk and then stirring and heating the mixture at 85° C. to 90° C. for 5 to 10 minutes.
A black garlic extract caramel composition comprising 10 wt % of fresh cream, 42 wt % of white chocolate, 21 wt % of sugar, 13 wt % of condensed milk, 10 wt % of butter, 3 wt % of black garlic extract, and 1 wt % of water with respect to a total coffee additive composition.
Dependencies are inferred from the claim text.