JP2019526287A - Method for producing functional coffee containing peanut sprout extract and functional coffee by the production method - Google Patents

Abstract

The present invention relates to a method for producing functional coffee containing a peanut sprout extract and to functional coffee by the production method, and features of functional substances effective for health without impairing the aroma and taste unique to coffee. The purpose is to provide functional coffee that has not only palatability but also health functionality by making the best use of it. A method for producing a functional coffee according to an embodiment of the present invention includes a step of roasting coffee beans and a solution of a peanut sprout extract while rotating hot roasted coffee beans. And spraying the coffee beans on the coffee beans. [Selection] Figure 1

Description

  The present invention relates to a method for producing a functional coffee containing a peanut sprout extract and a functional coffee by the production method, and more particularly, a method for producing functional coffee by spray-coating a peanut sprout extract onto coffee beans. And functional coffee by the manufacturing method thereof.

  Coffee is a popular drink that has been drunk by 70 to 80% of the world population as a typical favorite food that many people drink for a long time. In Korea, it now occupies the position as the most representative favorite beverage instead of green tea.

  Traditionally, Korea's largest coffee market was the world's first instant coffee mix, but the market for instant coffee mix has been stagnating without further increase, while beans have been added directly or The demand for indirectly used coffee beans is gradually increasing. The current coffee market in Korea and the world is changing from the consumption pattern of general coffee with a simple taste to the consumption pattern of high-end brand coffee that emphasizes luxury and functionality.

  As a coffee using a functional substance, Korean Registered Patent No. 10-1097425 discloses a functional coffee bean in which a lacquer extract is coated on the surface of the coffee bean or penetrates into the inside of the coffee bean and contains an effective component of lacquer, A manufacturing method thereof, and a coffee beverage using the same and a method of manufacturing a coffee beverage are disclosed. Korean Patent No. 10-1520332 discloses a functional coffee containing a natural product drug and a method for producing the same.

  The above-mentioned conventional technology adds a lacquer extract or a natural product medicine to coffee beans so that the coffee can be enjoyed as a health functional drink that is not a simple favorite drink. There are disadvantages that make drinking negative by sacrificing the inherent aroma and taste of coffee.

Korean Registered Patent No. 10-1097425 Korean Registered Patent No. 10-1520332

  The present invention was created to improve the problems of the prior art as described above, and maximizes the features of functional substances effective for health without losing the inherent aroma and taste of coffee. It aims at providing the functional coffee by the method of manufacturing the functional coffee which has not only palatability but health functionality, and its manufacturing method.

  In order to achieve the object of the present invention as described above, a functional coffee manufacturing method according to an embodiment of the present invention includes a step of roasting coffee beans, and rotating the roasted hot coffee beans. And a step of spraying a solution of a peanut sprout extract onto coffee beans.

  More specifically, the method for producing functional coffee according to an embodiment of the present invention includes a step of roasting coffee beans and a step of coating the roasted coffee beans with a solution of a peanut sprout extract. In the coating process, the peanut sprout extract solution is sprayed and coated on the coffee beans while rotating the roasted hot coffee beans, thereby coating and drying the coffee beans. The cooling is performed at the same time.

  Here, the peanut sprout extract solution preferably has a sugar content of 5 to 15 brix, and a spray amount of 100 to 300 ml based on 800 g of coffee beans.

  In addition, the method for producing functional coffee according to another embodiment includes a step of roasting coffee beans, and when the coffee beans become 100 ° C. or lower while rotating the roasted hot coffee beans, Spraying a solution of sprout extract onto the coffee beans, coating the coffee beans, allowing the coated coffee beans to stand for 20-30 hours and aging, and drying the coffee beans that have been aged. Features.

  Here, the peanut sprout extract solution has a sugar content of 5 to 15 brix, and an injection amount of 50 to 500 ml based on 800 g of coffee beans.

  In the coating process, when the temperature of the roasted coffee beans is cooled to 85 to 90 ° C., a solution of the peanut sprout extract is sprayed, and after the completion of the spraying, the sprayed solution of the peanut sprout extract is the coffee. The coffee beans are further rotated for 10 to 30 minutes so as to completely penetrate the beans.

  Moreover, it is preferable that the said drying process is performed with a 50-65 degreeC hot air dryer.

  In order to achieve the object of the present invention as described above, the functional coffee according to another aspect of the present invention is manufactured by the above manufacturing method.

  The functional coffee according to the present invention contains a large amount of natural resveratrol components that have been proven to be effective in antioxidant, anti-aging, anticancer, dementia prevention, memory enhancement, prevention of various adult diseases, etc. It has the effect of contributing to the health promotion of the people.

  In addition, the functional coffee according to the present invention has an advantage that it has excellent storage stability due to the antioxidant action of the resveratrol component. In general, when coffee beans are stored at room temperature for about a week, there is a problem that the aroma inherent to coffee is almost lost. However, the functional coffee according to the present invention does not have coffee beans even if stored for 3 months or more at room temperature. There is an advantage that the taste and fragrance do not change or disappear, and it lasts longer.

  In addition, the functional coffee according to the present invention has an advantage in that it has a visual brightness and a sensually soft taste and aroma as compared with general roasted coffee beans.

  In addition, according to the present invention, there is an effect that high-value functional coffee containing a large amount of a natural resveratrol component can be commercialized to increase added value.

  Moreover, the functional coffee which concerns on this invention increases the fragrant flavor peculiar to peanut sprout, and does not impair the flavor peculiar to coffee, and improves functionality. Therefore, it can contribute to satisfying various consumer preferences.

  Moreover, this invention has the effect of promoting consumption of peanuts and contributing to the profit increase of a peanut cultivation farmhouse.

It is a figure which shows the manufacturing process of the functional coffee containing the peanut sprout extract which concerns on Embodiment 1 of this invention. 2 is a photograph of a functional coffee containing a peanut sprout extract produced according to Embodiment 1. It is a figure which shows the manufacturing process of the functional coffee containing the peanut sprout extract which concerns on Embodiment 2 of this invention. 3 is a photograph of a functional coffee containing a peanut sprout extract produced according to Embodiment 2. Quantitative curve graph prepared by dissolving resveratrol standard substance in 70% ethanol to produce standard solutions of 0.1 mg / L, 0.5 mg / L, 1 mg / L, 5 mg / L and 10 mg / L, respectively. It is. 2 is an HPLC analysis graph for resveratrol component contained in the sample of Embodiment 1. FIG. It is a HPLC analysis graph with respect to the resveratrol component contained in Embodiment 2 sample.

  Hereinafter, a method for producing a functional coffee containing a peanut sprout extract according to the present invention will be described in detail with reference to the accompanying drawings.

(1) Manufacturing process of peanut sprout extract (EPS) Extract of peanut sprout can be obtained by extracting peanut sprout with purified water or ethanol, and various methods are known. The present invention is based on the extraction method disclosed in Japanese Patent No. 1403964. That is, performing a process of cooling the peanut sprout after steaming several times, extracting the peanut sprout cooled after steaming with hot water and obtaining an extract, and vacuum concentrating the extract A peanut sprout extract was prepared based on an extraction method comprising However, it goes without saying that the method for producing the peanut sprout extract is not limited to the extraction method.

  Peanut sprout is an oleic acid that lowers blood cholesterol, lecithin that is a raw material of the neurotransmitter acetylcholine and improves memory, vitamin-E that prevents aging and arteriosclerosis by inhibiting fatty acid oxidation in the body, helps alcohol metabolism It is rich in niacin, vitamins B1 and B2 are also included, fat is only one-tenth compared to peanuts, and high in dietary fiber.

  In particular, the root of peanut sprout contains “Resveratrol”, which is known as a red wine heart disease-preventing substance, from several tens to several hundred times more than red wine.

  Resveratrol is found in many plants including mulberries, berries such as peanuts, grapes, raspberries and cranberries as a type of polyphenol. It is known to play a role in anti-cancer and strong antioxidant action to lower serum cholesterol. In addition, it is known to have effects such as antiviral, anti-inflammatory, anti-aging, life extension, concentration and memory enhancement, dementia prevention, and weight loss.

(2) Roasting process of coffee beans By heating and heating green beans, physical and chemical changes are made to the tissue in the green beans, producing a coffee-specific taste and aroma. It is a process to do. The longer the roasting process, the darker the color of the green beans, the larger the size (swelling), and the caramel scent to the sour scent. Weakly roasted coffee beans have a strong acidity and astringency, and strongly roasted coffee beans have a strong bitterness.

  The roasting is generally performed at a temperature of 220 to 230 ° C. for about 20 to 30 minutes, but it is a matter of course that the roasting conditions can be made different according to individual preferences.

(3) Coating process It is the process of spraying and coating the roasted coffee beans with a solution of peanut sprout extract.

  Specifically, it is a step of continuously spraying a solution of peanut sprout extract while rotating roasted hot coffee beans so that the solution of peanut sprout extract is evenly coated on the coffee beans.

  The spray coating method has an advantage that there is almost no loss of taste, fragrance and functional substance since the coffee beans are first roasted and then coated while spraying the peanut sprout extract onto the roasted coffee beans. In addition, since the roasted coffee beans have a dry porous structure that is vacant due to carbonization, the peanut sprout extract solution is added to the roasted coffee beans. When spraying, there is an advantage that a large amount of peanut sprout extract solution can penetrate into the interior of the coffee beans.

  The coating process is performed by one of the two methods described below.

<Method 1>
By rotating the freshly roasted coffee beans and spraying the peanut sprout extract solution onto the coffee beans, the coffee beans are coated and dried and cooled at the same time. is there.

  Generally, in the roasting process of coffee beans, a process of cooling the coffee beans immediately after the completion of roasting is necessary. This is because roasting itself is continued by the heat of the coffee beans unless another cooling process is performed. However, according to the present invention, cooling is simultaneously performed in the process of spraying and coating a solution of peanut sprout extract onto freshly roasted coffee beans, so that no separate cooling process is required.

  The coating process according to method 1 will be specifically described as follows.

  While the roasted hot coffee beans are put in a horizontal rotary coating machine and rotated, the solution of the peanut sprout extract is sprayed onto the rotating coffee beans through the spray nozzle installed in the coating machine. For example, the water is evaporated by the hot hot air of the coffee beans, and cooling is performed simultaneously with the coating.

  Here, the amount of the peanut sprout extract solution sprayed onto the coffee beans is such that the surface of the coffee beans can be uniformly coated on the roasted coffee beans at the same time, and at the same time, the moisture contained in the coffee beans The amount that can be completely evaporated by hot hot air is preferably 100 to 300 ml based on 800 g of coffee beans.

  The sugar content of the peanut sprout extract solution is preferably 5 to 15 brix. The higher the sugar content, the higher the viscosity and the greater the possibility that it will not be uniformly coated. On the other hand, the lower the sugar content, the lower the coating efficiency and the lower the functionality of the peanut sprout extract.

  If the peanut sprout extract solution is applied to the surface of the coffee beans, the hot hot air of the coffee beans will cause the moisture to evaporate immediately and adhere closely to the surface of the coffee beans with an even thickness. Preferably, the coating machine continues to operate until the coffee beans are cooled after all of the water in the solution has been evaporated by the hot coffee beans.

  In general, a dipping method is used as a method of coating a functional substance. In the case of the dipping method, the coffee beans are dipped in the peanut sprout extract, and then dried, and then roasted. Therefore, the peanut sprout extract is carbonized in the roasting process, and the taste, aroma and The loss of functional substances is large.

  The present invention has solved these problems by adopting a spray coating method.

  Since apparatuses for spray coating are currently provided by various manufacturers, after selecting an appropriate product, it may be used according to the operating conditions provided by each manufacturer.

<Method 2>
This is a method in which a peanut sprout extract solution is sprayed onto the coffee beans while rotating the coffee beans cooled to 100 ° C. or less so that the peanut sprout extract solution is equally coated on the coffee beans.

  If the peanut sprout extract solution is sprayed after the temperature of freshly roasted coffee beans is cooled to 100 ° C. or lower, the drying effect is significantly reduced as compared to when sprayed on freshly roasted coffee beans. There is an advantage that the taste and components of the peanut sprout extract solution can be completely maintained.

  According to the inventor's long experience and tests, the cooling temperature of coffee beans with excellent coating effect while minimizing the taste and component loss of peanut sprout extract solution is 85-90 ° C. That is, it is preferable to spray the solution of the peanut sprout extract after cooling the temperature of the roasted coffee beans to 85 to 90 ° C.

  Here, in the coating process according to the present method, the coffee beans are further rotated for 10 to 30 minutes so that the sprayed peanut sprout extract solution penetrates into the coffee beans and does not flow into the coffee bean skin after completion of the spraying. It is preferable.

  The amount of the peanut sprout extract solution sprayed on the coffee beans cooled to 85 to 90 ° C is preferably 50 to 500 ml based on 800 g of coffee beans. If the amount of the peanut sprout extract solution to be sprayed is less than 50 ml based on 800 g of coffee beans, it is difficult to coat the entire surface of the coffee beans uniformly. Unlike the case of spraying on freshly roasted coffee beans, the water does not evaporate immediately, so even if the amount is small, the surface of the coffee beans can be coated uniformly throughout. When the spray amount of the peanut sprout extract solution is more than 500 ml based on 800 g of coffee beans, the sprayed solution cannot be completely absorbed by the coffee beans and flows into the skin of the coffee beans. is there.

(4) Aging step In this step, the coffee beans coated by the method (2) are left to age for 20 to 30 hours.

  The solution of the peanut sprout extract absorbed by the coffee beans through this process completely penetrates into the micropores of the coffee beans.

(5) Drying step In this step, the coffee beans that have been aged are dried.

  In the present invention, the ripened coffee beans were dried in a hot air dryer adjusted at a temperature of 50 to 65 ° C.

  The present invention will be described more specifically by the following embodiments. However, it will be apparent to those skilled in the art that the following embodiments are for illustrative purposes only and are not intended to limit the scope of the present invention. That is, mere modifications or changes of the present invention can be easily implemented by those skilled in the art, and all such modifications and changes can be considered to be included in the scope of the present invention.

<Embodiment 1>
(A) Production of peanut sprout extract (EPS) Peanut sprout 11 days after sowing was steamed with steam at 95 ° C. for 4 hours and then cooled at 40 ° C. for 4 hours. After carrying out the steaming and cooling steps twice, the mixture was put into purified water having a weight 8 times the weight of peanut sprout and extracted with hot water at 100 ° C. for 7 hours to obtain an extract. This was filtered using a filter paper (Whatman No. 4), and then vacuum concentrated at 95 ° C. so that the solid content was 50 Brix to produce a peanut sprout extract.

(B) Roasting of coffee beans Green coffee beans were roasted at a temperature of 220 to 230 ° C for 20 to 30 minutes.

(C) Coating A solution of peanut sprout extract in which 800 g of freshly roasted coffee beans are put into a horizontal rotary coating machine and rotated while diluting 50 Brix EPS concentrate and purified water at a ratio of 1: 5. The coffee beans were coated with the peanut sprout extract while 200 ml was sprayed onto the coffee beans. After spraying the solution of peanut sprout extract, the coating machine was operated until the coffee beans were cooled even after all of the water in the solution had been evaporated by the hot coffee beans. FIG. 2 is a photograph of coffee beans coated with a peanut sprout extract produced through the above process.

<Embodiment 2>
(A) Production of Extract Peanut Sprout Extract (EPS) It was produced by the same method as in Embodiment 1.

(B) Roasting of coffee beans It was roasted by the same method as in the first embodiment.

(C) Coating The temperature of the coffee beans was checked while rotating 800 g of freshly roasted coffee beans in a horizontal rotary coating machine. When the temperature of the coffee beans reaches 85 to 90 ° C., spray 200 ml of a peanut sprout extract solution diluted with 50 Brix EPS concentrate and purified water at a ratio of 1: 5 on the coffee beans. Coated with peanut sprout extract. Even after the spraying of the peanut sprout extract solution was completed, the coating machine was further operated for 20 minutes to allow the peanut sprout extract solution to completely penetrate the coffee beans.

(D) Aging Coated coffee beans were allowed to age for 24 hours.

(E) Drying Aged coffee beans were placed in a hot air dryer adjusted at 60 ° C. and dried for 10 hours. FIG. 4 is a photograph of coffee beans coated with a peanut sprout extract manufactured through the above process.

<Test example> Resveratrol component analysis of coffee beans (a) Sample pretreatment The coffee bean sample coated with the peanut sprout extract produced in Embodiments 1 and 2 was pretreated and then filtered through a 0.45 μm filter. After that, it was used as an analysis solution.

(B) Preparation of quantitative curve Resveratrol standard substance was dissolved in 70% ethanol to produce standard solutions of 0.1 mg / L, 0.5 mg / L, 1 mg / L, 5 mg / L and 10 mg / L, respectively. Thus, a quantitative curve was prepared (FIG. 5).

(C) Instrument analysis conditions (1) Measuring instrument: Agilent 1290 Infinity (UHPLC-DAD)
(2) Column: Zorbax Eclipsed Plus C18 (2.1x100mm, 1.8μm)
(3) Column temperature: 40 ° C
(4) Mobile phase: Isocratic => 0.1% Formic Acid (7): Acetonitrile (3)
(5) Analysis time: 10min
(6) Flow rate: 0.3mL / min
(7) Detector: DAD Detector (measurement wavelength: 306nm)
(8) Injection volume: 1μL

(D) Test Results FIGS. 6 and 7 are HPLC analysis graphs for the resveratrol component contained in the samples of Embodiments 1 and 2, respectively. Table 1 shows the resveratrol content calculated using the quantitative curve.

  As a result of the analysis, the resveratrol content of the coffee beans according to the present invention was confirmed as 24.59 mg / kg in the case of the sample of Embodiment 1 and 24.68 mg / kg in the case of the sample of Embodiment 2. This is about 3 compared to red wine (1.98 to 7.13 mg / L) and red grape (1.5 to 7.8 mg / kg), which are widely known to contain a large amount of resveratrol. The content is 16 times higher.

<Sensory test>
The sensory test was carried out by classifying coffee prepared by coating the peanut sprout extract produced in Embodiments 1 and 2 and a control coffee not coated with the peanut sprout extract. After crushing coffee beans, drip coffee was produced at a ratio of 400 mL of water per 7 g of coffee beans and used for sensory evaluation of taste and aroma. Evaluation of appearance was evaluated by comparing the coffee beans themselves with the naked eye.

  The sensory test is conducted by 100 randomly selected sensory evaluators, and is “normal” if it is the same or similar based on the control coffee, “good” or “very good” if better, and “bad” if bad. "Not so good" or "Not good" was selected. The results are as shown in Example 1 in Table 2 and Example 2 in Table 3.

  As confirmed from the results of the sensory test, the coffee produced by coating the peanut sprout extract according to the present invention has not only the appearance but also the taste, aroma, and general taste as compared to the control coffee. It was far better.

  Specifically, in terms of appearance, the coffee beans according to the present invention had an effect of being glossy and looking fresh compared to the control section of general coffee beans. There was almost no difference in appearance between the coffee beans of Embodiments 1 and 2.

  There were many opinions that the coffee according to the present invention was softly harmonized in taste and aroma compared to the control. Probably because the peanut sprout extract coated on the coffee beans added the fragrant flavor peculiar to peanut sprout without impairing the peculiar flavor of coffee. There was almost no difference between the coffee beans of Embodiments 1 and 2.

  In particular, after familiarizing with the effects of peanut sprout and resveratrol, many of the evaluation personnel who expressed “normal” in terms of taste and aroma preference indicated that they would actively drink. It was.

Claims (8)

Roasting coffee beans;
Rotating roasted hot coffee beans, spraying a solution of peanut sprout extract onto the coffee beans and coating,
A method for producing functional coffee containing a peanut sprout extract, comprising:   In the coating process, the coffee beans are coated and dried and cooled at the same time by spraying the peanut sprout extract solution onto the coffee beans while rotating the roasted hot coffee beans. The manufacturing method of the functional coffee containing the peanut sprout extract of Claim 1 characterized by the above-mentioned.   3. The peanut sprout extract according to claim 2, wherein the peanut sprout extract solution has a sugar content of 5 to 15 brix and a spray amount of 100 to 300 ml based on 800 g of coffee beans. A method for producing functional coffee containing food. The manufacturing method includes:
The coating process comprises a step of spraying a solution of peanut sprout extract onto the coffee beans when the coffee beans become 100 ° C. or lower while rotating the roasted hot coffee beans,
Leaving the coated coffee beans to mature for 20-30 hours;
Drying the ripened coffee beans;
The method for producing functional coffee containing the peanut sprout extract according to claim 1, further comprising:   5. The peanut sprout extract according to claim 4, wherein the peanut sprout extract solution has a sugar content of 5 to 15 brix and a spray amount of 50 to 500 ml based on 800 g of coffee beans. A method for producing a functional coffee containing an extract.   In the coating process, when the temperature of the roasted coffee beans is cooled to 85 to 90 ° C., a solution of the peanut sprout extract is sprayed, and the sprayed peanut sprout extract solution is sprayed after the completion of the spraying. The method for producing a functional coffee containing a peanut sprout extract according to claim 4, further comprising rotating the coffee beans for 10 to 30 minutes so as to completely penetrate into the peanut sprout.   The method for producing functional coffee containing a peanut sprout extract according to claim 4, wherein the drying step is performed with a hot air dryer at 50 to 65 ° C.   A functional coffee containing a peanut sprout extract produced by the method according to any one of claims 1 to 7.