JP7168629B2 - Coffee additive using black garlic extract and method for producing the same - Google Patents

Coffee additive using black garlic extract and method for producing the same Download PDF

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JP7168629B2
JP7168629B2 JP2020187086A JP2020187086A JP7168629B2 JP 7168629 B2 JP7168629 B2 JP 7168629B2 JP 2020187086 A JP2020187086 A JP 2020187086A JP 2020187086 A JP2020187086 A JP 2020187086A JP 7168629 B2 JP7168629 B2 JP 7168629B2
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ジュンビン イ
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HAANONG FOODS CO Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
    • A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices

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Description

本発明は、黒ニンニクエキスを含有するコーヒー添加剤及びその製造方法に関するものとして、さらに詳細には、黒ニンニクの還元糖とSACなどの機能性成分を含むコーヒー添加用組成物及びその製造方法に関する。 The present invention relates to a coffee additive containing black garlic extract and a method for producing the same, and more particularly to a coffee additive composition containing functional ingredients such as reducing sugar of black garlic and SAC and a method for producing the same. .

コーヒーは現代人の代表的な嗜好食品として、それ自体が持つ覚醒作用で疲労回復、思考力増進効果の他にも、コーヒー特有の風味により、全世界にわたって嗜好人口が急激に増加してきており、特に韓国の場合、最近の10年間、その需要が爆発的に増加した。 Coffee is a representative favorite food of modern people. In addition to its awakening effect, it has the effect of recovering from fatigue and improving the ability to think. Especially in the case of South Korea, the demand has exploded in the last decade.

しかし、コーヒーの飲み過ぎはコーヒー中に含有するカフェイン成分の活性に興奮、不眠、利尿、食欲減退、不安、耳鳴り、心悸亢進、下痢などの副作用の発生が報告されている。 However, excessive coffee drinking has been reported to cause side effects such as excitement, insomnia, diuresis, loss of appetite, anxiety, ringing in the ears, palpitations, and diarrhea due to the activity of caffeine contained in coffee.

これらの理由から、カフェインの副作用を軽減し、コーヒーに様々な機能性を付与するための試みが研究されてきた。 For these reasons, attempts have been made to reduce the side effects of caffeine and to impart various functionalities to coffee.

韓国公開特許第10-2013-0130149号には耽羅五加皮を利用したインスタントコーヒー及びその製造方法がそして韓国公開特許第10-2006-0028229号には、ガシオガピを利用したインスタントコーヒー及びその製造方法が開示されており、また、韓国登録特許第10-1616955号には、青麦葉エキスが含まれているインスタントコーヒー及びその製造方法が知られている。 Korean Unexamined Patent No. 10-2013-0130149 describes instant coffee using Tamrawugapi and its manufacturing method, and Korean Unexamined Patent No. 10-2006-0028229 describes instant coffee using Gasiogapi and its manufacture. Also, Korean Patent No. 10-1616955 discloses an instant coffee containing green barley leaf extract and a method for producing the same.

上記文献によると、コーヒー本来の風味を保ちながらも、カフェイン成分の過剰摂取による副作用を低減させようという試みだ。 According to the above document, it is an attempt to reduce the side effects of overdose of caffeine while maintaining the original flavor of coffee.

また、韓国特許第10-134114号には、砂糖をカラメル化反応させた後、牛乳、生クリーム、オリゴ糖を添加した後、水を加えて攪拌して熱処理した後、顆粒、コーヒー4～16重量部を添加して、50～70℃で加熱して得する新規な食品素材としてコーヒージャム及びその製造方法が、韓国特許第10-1890042号には、紅参粉末20～30重量部の粉末コーヒー15～20重量部を主材料とする新規な食品素材として紅参コーヒー丸が、また、韓国公開特許第10-2018-0125233号には、黒ニンニクの汁1～5重量部の他の様々な食材を添加して製造される蒸し鶏用ソース及びその製造方法が今まで存在しなかった新規な食品素材がそれぞれ開示されている。 In addition, in Korean Patent No. 10-134114, sugar is caramelized, milk, fresh cream, and oligosaccharide are added, water is added, stirred, and heat-treated, followed by granules and coffee 4-16. Coffee jam as a novel food material obtained by adding parts by weight and heating at 50 to 70 ° C. and a method for producing the same are described in Korean Patent No. 10-1890042, which contains 20 to 30 parts by weight of red ginseng powder. Red ginseng coffee ball is a novel food material containing 15-20 parts by weight as the main ingredient, and Korean Patent No. 10-2018-0125233 describes various other ingredients containing 1-5 parts by weight of black garlic juice. A steamed chicken sauce produced by adding ingredients and a novel food material for which there has been no production method have been disclosed.

前記前者の二種類の新規な食品素材も組成物全体に対して、顆粒コーヒーまたは粉末コーヒーが含まれている食品素材組成物に関するものである一方、後者の新規な食品素材は、蒸した鶏肉を飲食するのに有用な黒ニンニクエキスが含まれているソース組成物に関するものである。しかし、これまで黒ニンニクエキスを含む飲料としてのコーヒー添加用組成物は、開示または暗示されたことがない。 The former two types of novel food materials also relate to food material compositions containing coffee granules or powdered coffee for the entire composition, while the latter novel food materials contain steamed chicken. The present invention relates to a sauce composition containing black garlic extract useful for eating and drinking. However, no coffee additive composition as a beverage containing black garlic extract has ever been disclosed or implied.

韓国公開特許第10-2013-0130149号公報Korean Patent No. 10-2013-0130149 韓国公開特許第10-2006-0028229号公報Korean Patent Publication No. 10-2006-0028229 韓国特許第10-1616955号公報Korean Patent No. 10-1616955 韓国特許第10-1341114号公報Korean Patent No. 10-1341114 韓国特許第10-1890042号公報Korean Patent No. 10-1890042 韓国公開特許第10-2018-0125233号公報Korean Patent No. 10-2018-0125233

したがって、本発明の目的は、コーヒーに添加えて甘くて喉ごしがやわらかいながらもSACなどの機能性成分が含有された新規なタイプのコーヒー添加剤とその製造方法を提供することにある。 SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a new type of coffee additive containing functional ingredients such as SAC, which is sweet and smooth when added to coffee, and a method for producing the same.

本発明の上記目的は、黒ニンニクエキスを原料に使用してキャラメル組成物を先に製造する段階(a)と、上記の手順で得られた黒ニンニクエキス添加キャラメル組成物を牛乳に添加して加熱攪拌する段階(b)を含むからなる、上記で製造されたコーヒーの添加剤の官能検査を実行して、嗜好性を評価することにより達成される。上記(a)段階は、容器を予熱する段階(1）と、生クリームをさらに添加して攪拌、加熱する段階(2）と、ホワイトチョコレートを添加して攪拌、加熱する段階(3）と、砂糖をさらに添加して攪拌、加熱する段階(4）と;煉乳を追加でさらに添加して加熱する段階(5）と、最後に、バターと黒ニンニクエキスを添加して撹拌加熱する段階(6）を含むからなる、保管及び有用性の便宜のために乾燥粉末を実行する段階をさらに含むことを特徴とする。 The above object of the present invention includes the step (a) of first producing a caramel composition using black garlic extract as a raw material, and adding the black garlic extract-added caramel composition obtained by the above procedure to milk. This is achieved by performing a sensory test of the coffee additive produced above to evaluate the palatability, which comprises the step (b) of heating and stirring. The above step (a) includes a step (1) of preheating the container, a step (2) of further adding fresh cream and stirring and heating, and a step (3) of adding white chocolate and stirring and heating. , further adding sugar and stirring and heating (4); further adding condensed milk and heating (5); and finally adding butter and black garlic extract and stirring and heating ( 6), further comprising performing a dry powder for storage and usability convenience.

本発明により製造されたコーヒーの添加剤は、これまで存在しなかった新規なタイプのコーヒー添加用組成物を提供する効果があり、官能検査の結果甘味があり、牛乳が添加されて、首めくりがやわらかいながらもSACなどの機能性成分を含有したコーヒーの添加剤を提供する優れた効果がある。 The coffee additive produced according to the present invention has the effect of providing a novel type of coffee additive composition that has not existed so far, and has a sweet taste as a result of a sensory test. Although it is soft, it has an excellent effect of providing a coffee additive containing functional ingredients such as SAC.

図１ａ及び図１ｂは、本発明のコーヒー添加剤の製造工程を区分して示したダイアグラム、Figures 1a and 1b are diagrams showing the process for producing the coffee additive according to the present invention; 図２は、本発明により製造された最終的な液状コーヒーの添加剤の写真図、Figure 2 is a photographic representation of the final liquid coffee additive produced according to the present invention; 図３は、本発明に係る粉末状コーヒー添加剤の写真図である。FIG. 3 is a photograph of the powdered coffee additive according to the present invention.

本発明は、まず、黒ニンニクエキスを利用して、キャラメルを製造する段階と、前記段階で得られた黒ニンニクエキスが含まれているキャラメルを牛乳に添加して加熱攪拌する段階と、上記段階で製造されたコーヒーの添加剤を包装、冷却して完成される。 The present invention first comprises the steps of producing caramel using black garlic extract, adding the caramel containing the black garlic extract obtained in the above step to milk, heating and stirring, and performing the above steps. It is completed by packaging and cooling coffee additives manufactured in stages.

以下、本発明の黒ニンニクエキスが含まれているキャラメルの製造方法と、上記で製造された黒ニンニクエキスキャラメルを牛乳に添加した後、加熱攪拌して製造されたコーヒー添加用組成物(以下、「コーヒー添加物」という。）の製造方法を製造段階別に詳しく説明するが、本発明の権利範囲がこれに限定されず、添加する均等物の置換、均等物の添加として、または添加量及び製造段階別に温度及び物理的手段の単純な変更は、通常の技術者にその実施が非常に容易な場合、本発明の権利範囲に属することはもちろんである。 Hereinafter, a method for producing caramel containing black garlic extract of the present invention, and a coffee additive composition produced by adding the black garlic extract caramel produced above to milk and heating and stirring (hereinafter referred to as , "coffee additive") will be described in detail for each production stage, but the scope of the present invention is not limited to this, and the equivalent replacement to be added, the addition of the equivalent, or the addition amount and Of course, simple changes in temperature and physical means for each manufacturing stage fall within the scope of the present invention if it is very easy for a person of ordinary skill in the art to implement them.

黒ニンニクエキスの製造
本発明の一実施例によれば、通常の方法で黒ニンニクエキスを製造したり、または市販中のK社またはN社の製品（K、N）を購入して使用してもよい。また、本発明者らが開発した先の韓国出願の発明特許第10-2019-177879号に記載された方法によって製造された黒ニンニクエキス(H）を使用して黒ニンニクキャラメルを製造した後、本発明のコーヒーの添加剤を製造した。 Preparation of black garlic extract According to one embodiment of the present invention, black garlic extract is prepared by a conventional method, or commercially available products of company K or company N (K, N) are purchased and used. good too. In addition, after producing black garlic caramel using the black garlic extract (H) produced by the method described in the invention patent No. 10-2019-177879 filed by the present inventors and filed in Korea earlier, , produced the coffee additive of the present invention.

黒ニンニクキャラメル製造
本発明のコーヒーの添加剤は、まず黒ニンニクキャラメル(図１ａ）を製造した後、製造する(図１ｂ）。 Production of Black Garlic Caramel The coffee additive of the present invention is produced first by producing black garlic caramel (Fig. 1a) and then producing it (Fig. 1b).

コーティングパンを80～90℃に予熱した上でキャラメル組成物全体の10重量％に相当する生クリーム50gを一次に添加して、85～90℃を維持し、2分間攪拌し、加熱した。二次にホワイトチョコレート200g(42重量％）を添加して、同じ温度でさらに5～10分間撹拌して加熱した。砂糖100g(21重量％）を秤量して、三次に付け加えて、やはり85～90℃が維持されるように均一に攪拌して加熱した。砂糖が加糖されて、直に煉乳60g(13重量％）を添加してカラメル反応を誘起させるために2分間再度均一に攪拌しながら加熱した。その次のエマルジョン化を誘導するために、バター50g(10重量％）を添加し、徐々に均一に攪拌しながら5～10分間加熱して最後に、流状/水状が分離しないよう3重量％の黒ニンニクエキスを含むキャラメルを製造した(図１ａ）。上記の方法によって製造された黒ニンニクエキスキャラメル470gを殺菌処理された瓶に投入して、冷蔵庫に入れておいた後以下、本発明のコーヒー添加剤原料用キャラメル3種（K、N、及びH）を準備した。 After the coating pan was preheated to 80-90°C, 50g of fresh cream corresponding to 10% by weight of the total caramel composition was added to the first, maintained at 85-90°C, stirred and heated for 2 minutes. A second 200 g (42% by weight) of white chocolate was added and stirred and heated at the same temperature for an additional 5-10 minutes. 100 g (21% by weight) of sugar was weighed and added thirdly, and then uniformly stirred and heated to maintain 85-90°C. After sugar was added, 60 g (13% by weight) of condensed milk was immediately added and heated for 2 minutes with uniform stirring again to induce caramel reaction. In order to induce the subsequent emulsification, add 50g (10% by weight) of butter and heat for 5-10 minutes with slow and even stirring. % black garlic extract was prepared (Fig. 1a). 470 g of black garlic extract caramel prepared by the above method was put into a sterilized bottle and kept in a refrigerator . and H) were prepared.

液状コーヒー添加剤の製造(図１ｂ～図２）
前記実施例2によって、製造または購入して準備された黒ニンニクエキスを原料(K、N、及びH）で使用して製造された黒ニンニクエキスキャラメルをそれぞれ使用して本発明のコーヒーの添加剤を製造した。 Production of liquid coffee additives (Figures 1b-2)
The coffee additive of the present invention using the black garlic extract caramel produced by using the black garlic extract produced or purchased as raw materials (K, N, and H) according to Example 2, respectively. manufactured.

まず、コーティングパンに、本発明のコーヒー添加剤全体組成物の77重量％に相当する牛乳500gを秤量して、75～80℃で均一に攪拌しながら2分間加熱した後、本発明のコーヒー添加剤全体組成物の23重量％に相当する150gを2次添加して85～90℃に昇温して5～10分間(本発明者の赤褐色の黒ニンニクエキスを原料として使用して製造されたキャラメル(H）を原料とする場合粘度(cp）と還元糖の含有量が高いので(他社K社及びN社比）加熱時間を5分にして、他社製品の黒ニンニクエキスに製造されたキャラメル(K、H）を使用している場合は、10分間を加熱して製造した(図1b）。上記とのように、それぞれ製造されたコーヒーの添加剤は、概して、図２の写真を助けるような形状を示した。 First, 500 g of milk corresponding to 77% by weight of the total coffee additive composition of the present invention is weighed into a coating pan and heated at 75 to 80° C. for 2 minutes with uniform stirring. Secondly add 150 g corresponding to 23% by weight of the entire composition of the agent, heat up to 85-90 ° C., and heat for 5-10 minutes When caramel (H) is used as a raw material, the viscosity (cp) and the content of reducing sugars are high (compared to other companies K and N), so the heating time is set to 5 minutes, and the caramel made into the black garlic extract of another company's product When using (K, H), it was produced by heating for 10 minutes (Fig. 1b).As above, each coffee additive produced generally helps the photograph in Fig. 2. showed a similar shape.

粉末状コーヒー添加剤(図３）
前記実施例3によって製造された液状コーヒーの添加剤組成物を保管及び流通に適した粉末タイプの製品に製剤化した。粉末状コーヒー添加剤は、通常の噴霧乾燥機(spray dryer）を使用してinlet Temp。190±30℃、out Temp。100±10℃で噴霧乾燥を行うことが最も好ましいものだった。本発明粉末状コーヒーの添加剤は、使用時に精製水と混合して使用した。 Powdered coffee additive (Figure 3)
The liquid coffee additive composition prepared according to Example 3 was formulated into a powder type product suitable for storage and distribution. Powdered coffee additives are inlet Temp using a regular spray dryer. 190±30°C, out Temp. It was most preferred to carry out the spray drying at 100±10°C. The powdered coffee additive of the present invention was mixed with purified water at the time of use.

実験例Experimental example

本発明コーヒー添加剤の官能検査
上記実施によって製造されたコーヒーの添加剤3種を官能検査要員10人をpanelでrandom samplingして(男5人、女5人）cafe市販用エスプレッソとアメリカーノにそれぞれ一定量を任意に添加して試食させて、その結果を5点尺度法(1点：全く悪い。2点：悪い、3点：まあまあ。4点：よい。5点：非常によい。）で評価して合算平均値を算出した実験結果は、下記の[表１]の通りである。 Sensory test of the coffee additive of the present invention Random sampling of 10 sensory testers (5 males, 5 females) of the 3 types of coffee additives produced by the above implementation was performed on a panel (5 males, 5 females) for cafe commercial espresso and Americano, respectively. A fixed amount was arbitrarily added and tasted, and the results were evaluated on a 5-point scale (1 point: not good, 2 points: bad, 3 points: fair, 4 points: good, 5 points: very good). [Table 1] below shows the results of the experiment in which the total average value was calculated.

Figure 0007168629000001
Figure 0007168629000001

実験結果本発明によるコーヒー添加剤は、EspressoとAmericanoに汎用的に使用できることが確認された。特に苦み過ぎによって飲食を嫌うEspressoお客様には、優れた効果が現れた。本発明のコーヒー添加剤は、甘味の他にSACなどの健康機能性物質をコーヒーと一緒に食べるという認識がある場合、コーヒーの販売量を増加させることができると判断され、特に、今まで存在しなかったニンニクエキスが添加された新規な液状または粉末状コーヒーの添加剤を提供することにより、カフェイン中毒を解消するのに貢献できるという優れた事実が確認された。 Experimental results confirm that the coffee additive according to the present invention can be used universally for Espresso and Americano. Especially for Espresso customers who dislike eating and drinking due to excessive bitterness, excellent results were obtained. It was determined that the coffee additive of the present invention can increase the sales volume of coffee when there is a perception that health functional substances such as SAC are eaten with coffee in addition to sweetness. It has been confirmed that by providing a novel liquid or powdered coffee additive to which untreated garlic extract is added, it is possible to contribute to the elimination of caffeine addiction.

Claims (2)

全キャラメル組成物に対して10重量％の生クリーム、42重量％のホワイトチョコレート、21重量％の砂糖、13重量％の煉乳、10重量％のバター、3重量％の黒ニンニクエキスおよび1重量％の水からなる黒ニンニクエキスを含んで製造された黒ニンニクキャラメル組成物。 10% by weight fresh cream, 42% by weight white chocolate, 21% by weight sugar, 13% by weight condensed milk, 10% by weight butter, 3% by weight black garlic extract and 1% by weight of the total caramel composition. A black garlic caramel composition produced containing a black garlic extract consisting of water from 請求項１に記載の黒ニンニクエキスを含んで製造された黒ニンニクキャラメル組成物に、その77重量％の牛乳を一次添加し、75～80℃で攪拌しながら２分間加熱した後、再びその23重量％の牛乳を二次添加し、85～90℃に昇温して５～１０分間攪拌しながら加熱するのが特徴である黒ニンニクコーヒー添加剤の製造方法。 To the black garlic caramel composition produced containing the black garlic extract according to claim 1, 77% by weight of milk is first added, heated at 75 to 80 ° C. for 2 minutes while stirring, and then again at 23. A method for producing a black garlic coffee additive, which is characterized by secondary addition of 2% by weight of milk, raising the temperature to 85 to 90° C., and heating with stirring for 5 to 10 minutes.
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