KR101855181B1 - Manufacturing method of cold brew yuja coffee - Google Patents

Abstract

Disclosed is a method of manufacturing cold brew yuja coffee, capable of enabling a user to enjoy a coffee along with a citrus flavor, vitamins, and high-quality minerals of yuja. For the purpose, the method comprises: a drying step of drying yuja peels; a powder-making step of making yuja powder by grinding the dried yuja peels; a blending step of making a mixture by mixing the yuja powder with roasted coffee bean powder; and an extracting step of extracting yuja coffee liquid by putting the mixture into a cold brew extracting machine. According to the present invention, the cold brew yuja coffee is capable of enabling a user to enjoy a citrus flavor, vitamins, and high-quality minerals of yuja by using yuja, which is a natural ingredient, instead of an artificial flavoring agent.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing cold brewed yuzu coffee,

The present invention relates to a process for producing cold blue citron coffee blended with citron and coffee bean, and more particularly, to a process for producing cold blue citron coffee, which is made by citrus fruits, vitamins and high quality minerals, And a method for producing the same.

Generally, coffee is grown mainly in places with high rainfall in tropical climate, and good products are produced in high mountains. These coffee beans are a kind of multi-purpose food which is the most widely used drink in the world as a symbolic drink with a unique flavor that harvested green beans, roasted through the processing process, and then extracted by mixing one or two or more beans.

Specifically, coffee beans are prepared by roasting green beans. As a result, the roasted coffee is puffed and softened, and coffee having various palatability can be obtained according to the roasting condition. These kinds of coffee are very diverse, and in recent years, they have been widely consumed in mixed forms with various drinks.

In particular, the main ingredient that tastes coffee is caffeine, a vegetable alkaloid, colorless, odorless, and bitter flavor. Such caffeine stimulates the central nervous system to wake up the mind, promotes the function of the heart, acts as a diuretic, increases the amount of urine, stimulates the stomach and promotes the secretion of gastric acid. However, such caffeine may cause side effects if it is consumed in excess of the proper amount. On the other hand, there are various positive effects such as prevention of stomach cancer, liver cancer, strengthening of blood pressure and diet by the intake of coffee.

Coffee with such pros and cons has recently been developed as a coffee that enhances nutrients and improves taste by adding various natural materials.

US Pat. No. 10-1171456 discloses a ginseng coffee containing a ginseng extract having a coating layer immersed therein or containing a ginseng extract, and a process for producing the ginseng coffee. The ginseng extract is immersed or coated in a beans The present invention relates to a ginseng coffee having a unique flavor of ginseng and a useful saponin possessed by the ginseng and contributing to enhancement of various physiological activities.

Korean Patent No. 10-1371591 discloses a process for fermenting a medicinal herb by mixing herb medicines and a strain to extract fermented medicinal herbs, mixing the extracted medicinal herbs with coffee beans, And a method of manufacturing coffee beans having various functionalities according to the infused herbal ingredients.

As such, modern people are always seeking new forms of food, especially good health food. Most coffee is caffeine-rich, which is why modern people are worried about their health, There is a tendency to try. Therefore, there is a need to develop a new type of coffee that can enhance the nutritional content of coffee itself by adding nutritional ingredients useful for health and satisfy consumers' preferences.

Korean Registered Patent No. 10-1171456 (Announced on Aug.07, 2012) Korean Registered Patent No. 10-1371591 (Announced on Mar. 3, 2014) Korean Patent No. 10-1640591 (published on July 18, 2016) Korean Patent Laid-Open No. 10-1143923 (2012.05.11 Announcement)

Accordingly, it is an object of the present invention to provide a method for manufacturing cold brewer's coffee, which utilizes citrus fruit, which is a natural material, rather than flavor injection through an artificial flavoring agent, so that the unique taste and flavor of citron can be adjusted.

According to an embodiment of the present invention, there is provided a method for producing a citrus fruit comprising the steps of: drying a citrus peel; pulverizing the dried citron peel to produce citrus fruit powder; A blending step of mixing the coffee bean powder to produce a mixture, and an extraction step of extracting the citron coffee stock solution by injecting the mixture into a cold brew extracting apparatus.

According to the present invention, it is possible to manufacture cold brewer's coffee which can enjoy citrus flavor, vitamins and high quality minerals possessed by citron using citron, which is a natural material, rather than flavor injection through an artificial flavoring agent.

In addition, the present invention can reduce the acidic portion and the receiving material portion inherent to the coffee, and thus, the fragrance and flavor inherent in the cold brewing are intensified.

In addition, the present invention can minimize the clogging and channeling of the coffee bran by making the coffee bean as porous as possible.

1 is a flowchart illustrating a method for manufacturing citron coffee according to an embodiment of the present invention.
2 is a flowchart illustrating a method of manufacturing citron coffee according to another embodiment of the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a process for producing cold brewer's coffee according to preferred embodiments of the present invention (hereinafter referred to as "process for producing citron coffee") will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart for explaining a process for producing citron coffee according to an embodiment of the present invention, and FIG. 2 is a flowchart for explaining a process for producing citron coffee according to another embodiment of the present invention.

1 and 2, a process for producing citron coffee according to the present invention comprises a drying step (S100) for drying a citron peel, a pulverization step (S200) for pulverizing the dried citron peel, (S400) of extracting a citron coffee stock solution from a mixture of citron powder and roasted coffee beans, and optionally a citron peel shine step (S400) for finishing the citron peel (S50) for roasting the coffee beans, a roasting step (S250) for roasting the coffee beans, and a diluting step (S500) for diluting the citron coffee raw solution.

Hereinafter, each component will be described in more detail with reference to the drawings.

Referring to FIGS. 1 and 2, the process for producing citron coffee according to the present invention includes a drying step (S100).

The drying step S100 is a step of drying the citron peel, and the thoroughly washed citron peel is put into a drying apparatus such as a hot air dryer and dried.

Specifically, in the drying step (S100), the citron peel may be put into a drying apparatus and dried at a temperature of 40 to 50 ° C. for 11 to 12 hours. This is because, when the citron peel is dried at a high temperature for a short time, the volatile components based on the flavor rapidly evaporate, so that the slow drying at low temperature for a long period of time is effective for extracting citron flavor effectively.

This citron is a fruit of citron, good in fragrance, soft in flesh but strong in sourness. And yuzu contains 3 times more vitamin C than lemon, it is good for cold and skin beauty, and contains many organic acids to prevent aging and fatigue. Other citrus fruits contain more vitamin B, carbohydrates, and proteins than other citrus fruits. They contain capselin-protecting hesperidin, which prevents cerebrovascular disorders and wind. In addition, citron has a pharmacological effect of discharging the waste accumulated in the body through drainage and excretion.

Referring to FIG. 2, the process for producing citron coffee according to the present invention may further include a step of finishing the citron peel (S50) before the drying step (S100).

The citron peel step (S50) is a step of removing the fibrous layer from the citron peel. The citron peel is immersed in lukewarm water at about 20 ° C to 25 ° C to form a white fibrous infiltrate layer inside the citron peel The bare skin layer is removed.

At this time, the fiber inside the citron peel not only provides a variable to the extraction of citron coffee such as blocking the extraction passage of the cold brew extracting apparatus and increasing the channeling, but also gives a bitter taste to the citron coffee, It is desirable to remove it as completely as possible from the shell.

Referring to FIGS. 1 and 2, the process for producing citron coffee according to the present invention includes a pulverizing step (S200).

The pulverizing step S200 is a step of pulverizing the dried yuzu peel through the drying step S100 to produce citron powder. The yuzu peel is pulverized through a grinding facility to have a particle size of 0.55-0.85 mm.

If the grain size of the citron peel powder is less than 0.55 mm, it may cause a problem that the citron component is extracted more than necessary to increase the bitter taste of the finished product. If the grain size of the citron peel powder exceeds 0.85 mm, It may block the squeezing of the sphere or the formation of the meniscus due to the mucus from citron, which may interfere with the extraction of coffee.

On the other hand, it is preferable to crush the citron peel so as to have a grain size larger by about 0.1 to 0.3 mm than the roasted coffee bean. This is because, in the case of extracting coffee for the same period of time, the extraction yield varies depending on the degree of crushing. Therefore, for the taste of cold brewer's coffee, the extraction yield of coffee is higher than that of citron for the same period of time.

The pulverizing equipment may be a ball mill, a colloid mill, a micro air classified mill or the like, but is not limited thereto.

Referring to FIGS. 1 and 2, the process for producing citron coffee according to the present invention includes a blending step (S300).

In the blending step S300, mixing the roasted coffee bean powder with the citron powder produced through the above-described pulverization step (S200) to give the citron flavor and taste to the coffee extracted with the cold brew, , And stirring the roasted coffee bean powder with the citron powder so that the citron powder is not concentrated on either side.

The mixture may be formed by mixing 15 to 25% by weight of citron powder and 75 to 85% by weight of roasted coffee beans, and the citron powder and roasted coffee bean powder are mixed in a weight ratio of 2: 8 .

At this time, if the amount of the coffee bean is more than 85% by weight, only the characteristics of the coffee are overcharged and it becomes difficult to find the taste of the citron. If the amount of the coffee bean is less than 75% by weight, .

Specifically, in order to increase the flavor of the citron, the citron powder contained in the mixture may be increased, and the coffee bean may be reduced at a weight ratio of 2 times that of the increased citron powder. For example, if the mixture contains 2 g of citron powder, the amount of coffee bean is reduced by 4 g. This is because, if the amount of citron is increased and the amount of coffee bean is maintained, the dried citron powder absorbs moisture, which causes a drift phenomenon to increase the bitter taste of extracted citron coffee.

Referring to FIG. 2, the process for producing citron coffee according to the present invention may further include a roasting step (S250) before the blending step (S300).

The roasting step S250 is a step of roasting coffee beans to produce coffee beans so that sour, sweet, and bitter coffee can be extracted. The roasted coffee beans are roasted in a special coffee association of Europe (SCAE) ) Roast the coffee beans using the standard roasting method. At this time, the reduction of the acidity and the acceptance of the substance is intended to make the fragrance and flavor inherent in the cold brewing be reduced.

Specifically, in the roasting step, the coffee beans can be roasted by a slow roasting method or a baked roasting method.

In the slow roasting method, the charging temperature is set to 180 ° C and the roasting time is about 18-20 minutes. In this case, the primary crack time is adjusted to be about 12 minutes, and the time required from the primary crack to the secondary crack is adjusted to be about 4 to 5 minutes, and the thermal power is adjusted to 3 And after the first crack, firepower is reduced to the lowest one and discharged after 4 ~ 5 minutes. This slow roasting method reduces acidity, body, volume, extraction volume, acceptance and increases bitter taste.

The bake roasting method is carried out at an inlet temperature of 200 ° C and a roasting time of about 16 to 17 minutes. At this time, the primary crack time is adjusted to be about 9 minutes, and the firepower starts at 4 at the minimum 1 and maximum 5, is decreased to 1 after the primary crack, and is discharged after 7 to 8 minutes . This baked roasting reduces acidity, aft, extraction, and acceptance, and increases the body.

On the other hand, Colombians known as Ethiopian green beans or mild coffees can be used as roots to be roasted at this stage. However, it is preferable to use Brazilian green beans having a strong nutty flavor and a caramel flavor.

The roasting step S250 may be performed before the drying step S100, between the drying step S100 and the pulverization step S200, or between the pulverization step S200 and the blending step S300.

Referring to FIG. 2, the process for producing citron coffee according to the present invention may further include a grinding step between the roasting step (S250) and the blending step (S300).

The pulverizing step is a step of pulverizing the roasted coffee bean so that the roasted coffee bean has a particle size of 0.35 mm to 0.65 mm. The coffee bean can be pulverized using a hammer mill, a roller mill, a vibrating mill, an electric ball mill or the like.

At this time, if the coffee bean has a particle size of 0.35 mm or less, the density of the coffee layer becomes high and excessive extraction occurs, so that a problem of relatively worn and deep coffee extraction may occur. If the coffee bean has a particle size exceeding 0.65 mm, the density of the coffee layer is lowered at the extraction time of the same time, and the coffee is under-extracted, so that a relatively soft coffee may be extracted.

Since this crushing step is a cold brewing method, the coffee beans are pulverized so that coffee can be smoothly extracted from the coffee beans in the extraction step (S400).

1 and 2, the process for producing citron coffee according to the present invention includes an extraction step.

In the extracting step (S400), the mixture is introduced into a cold brew extracting apparatus to extract a citron coffee stock solution. Water is dropped one by one to extract the citron coffee stock solution from the mixture.

In the extracting step (S400), 800 to 1200 parts by weight of water is added to the cold brew extracting apparatus based on 100 parts by weight of the mixture produced through the blending step (S300) to extract the citron coffee raw solution. At this time, water plays a very important role in the taste of coffee, so it is preferable to use water that is clean, has no odor and is not treated with distilled water or soft water. For example, it is advisable to use about 123-175 ppm of TDS (Total Dissolved Solids).

In this extraction step (S400), a drip filter is installed at the lower end of the coffee tank of the cold brew extracting apparatus in which the mixture is stored, so that the foreign matter can not be mixed into the citron coffee. And the upper end of the coffee tank may be leveled to be horizontal.

In this step (S400), it is important to control the quantity of the water supply device installed at the top of the cold brew extracting apparatus, since the cold brew is a dip point extraction method instead of the immersion method. Specifically, the falling water droplet speed is preferably about one drop in 3 to 4 seconds until the coffee tank is wetted as a whole, and when the initial extraction occurs in the coffee tank, To the coffee tank.

For example, it is preferable to adjust the total extraction time to about 8 to 10 hours based on 500 ml of the stock solution of citron coffee.

Referring to FIG. 2, the process for producing citron coffee according to the present invention may further include a dilution step (S500) after the extraction step (S400).

In the diluting step (S500), purified water is added to the stock solution of citron coffee produced through the extracting step (S400) and diluted. 900 to 950 parts by weight of purified water is diluted by 100 parts by weight of the stock solution of citron coffee.

In this step S500, a dilution of the stock solution of citron coffee added with purified water may be injected into the nitrogen injection equipment to include a nitrogen injection process in which nitrogen is sufficiently dissolved in the citron coffee.

In addition, in this step S500, the potted coffee having been injected with nitrogen may be packed in an aluminum can, sealed through a sealing machine, and then stored.

Hereinafter, specific examples and experimental examples of the present invention will be described in more detail. It should be understood, however, that the embodiments and examples are for the purpose of promoting understanding of the specific examples of the invention described above, and the scope of rights and the like should not be construed thereby.

Yuzu shell creation

1. Citron was extracted from the citron peel after the washed citron was cut.

2. The citron peel was immersed in water at 25 ° C for 10 minutes, and then the fibrous layer of the inside of the citron peel was removed.

Coffee bean powder production

1. Brown roasted coffee beans were roasted by slow roasting method to produce coffee beans.

2. The coffee beans were ground with a hammer mill to produce a coffee bean powder having a particle size of 0.5 mm.

[Example]

1. The yucca bark, from which the bark was removed, was placed in a hot-air dryer and dried at 45 ° C for 11 hours.

2. The dried citrus peel was pulverized by a pulverizer to produce a yuza powder having a particle size of 0.7 mm.

3. 100 g of the above-described citron powder and 900 g of the coffee bean powder were put into a stirrer and mixed to produce a mixture.

4. 100 g of the mixture was introduced into a coffee tanks of a cold brew extracting apparatus and 500 ml of water contained in the water feeding apparatus of the cold brew extracting apparatus was dropped for one hour into the coffee tanks for 9 hours to extract the citron coffee stock solution.

5. 480 g of the citron coffee stock solution and 4,480 g of purified water were diluted to prepare citron coffee.

[Comparative Example]

Coffee was prepared in the same manner as in Example except that 1000 g of coffee bean powder was used instead of a mixture of 100 g of citron powder and 900 g of coffee bean powder.

[Experimental Example]

The sensory evaluation of the coffee prepared in Examples and Comparative Examples was carried out, and the results are shown in Table 1.

In the above, the sensory test was conducted on 20 panelists (10 males and 10 females) with a sensory experience of more than 3 years in the food-related field.

The sensory evaluation was performed using the 5-point scale method for color, smell, and taste. The numerical value is the total score of the panel divided by the number of panels and then rounded up to the first decimal place.

Referring to [Table 1], it was observed that the examples prepared by adding the citron powder were superior in color, smell, and taste as compared with the comparative examples in which the citron powder was not added.

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 and scope of the invention as defined in the appended claims. It can be understood that it is possible.

Claims (6)

A step of removing citrus peel from the citrus peel after removing the citrus peel in lukewarm water at about 20 캜 to about 25 캜 to make a white fibrous infiltrate layer inside the citrus peel;
Drying the citron peel through a drier at a temperature of 40 ° C to 50 ° C for 11 hours to 12 hours;
A roasting step of roasting a coffee bean through a slow roasting method or a bake roasting method capable of reducing the acidity of the coffee bean and the acceptance material;
A grinding step of grinding roasted coffee beans;
The dried citron peel is pulverized to have a particle size of 0.55-0.85 mm. In order to increase the extraction yield of coffee from citron during the same time, the dried citron peel is pulverized to have a particle size of 0.1-0.3 mm larger than the roasted coffee bean, A powdering step of producing a powder;
Mixing 15 to 25% by weight of the citron powder with 75 to 85% by weight of roasted coffee bean powder to produce a mixture, increasing the citron powder contained in the mixture to increase citron flavor, A blending step of reducing the coffee beans at a weight ratio of twice that of the coffee beans; And
And an extraction step of adding the mixture to a cold brew extracting apparatus to extract a citron coffee stock solution. delete delete delete delete delete

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