KR100608291B1 - A instant coffee including acantopanax and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to an instant coffee using a thorn oak coffee and a method for manufacturing the same, and more particularly, in the manufacture of instant coffee, by spraying the extract of thorn oak during the roasting process of beans, processing by vacuum evaporation concentration or freeze concentration, etc. It relates to instant coffee and a method of manufacturing the same using the visible coffee beans, characterized in that a certain amount of powder of the powdered coffee extract is mixed with the powdered coffee.

This is to manufacture a coffee that adds the active ingredient and efficacy of the thorny ogapi that is good for the body, which is spotlighted as a favorite food.

This makes it possible to produce coffee with a double scent of thorny ogapi without hindering the inherent flavor of the coffee, increasing the taste of the coffee and adding high constituents and effects of the thorny oak to the inherent pure function of the coffee. Could provide.

Coffee, coffee beans, extract, powder, roasting, spraying

Description

Instant coffee using a visible coffee and its manufacturing method {A instant coffee including acantopanax and the manufacturing method

The present invention relates to an instant coffee using a thorn oak coffee and a method for manufacturing the same, and more particularly, in the manufacture of instant coffee, a process of preparing an extract of thorn oak coffee; During the roasting process of coffee beans, roasting the extracts of the thorns and roasting them; Grinding the roasted beans; Processing the ground coffee beans into an extract, and then processing the same by vacuum evaporation or freezing to make powdered coffee; Preparing the extract of the thorny ogapi into powder; It relates to an instant coffee manufacturing method consisting of a process of mixing the powder of the powdered coffee and the visible organ extract extracted in a predetermined ratio.

The characteristics and efficacy of the thorn ogapi used in the present invention are as follows.

Prickly ginseng is an arboraceae plant like ginseng, and it is classified as a herbal medicine that has no toxicity and side effects in the Asian region.

It is a valuable medicinal herb that has been widely used in Korea for neuralgia, arthritis, diabetes, and sedatives. In addition, it contains abundant sugars such as glucose and galactose, and a large amount of carotenoids, vitamins B1, B2 and minerals. It also contains glycosides such as sterols, coumanins, lignin, flavones and futalane. Sterols have the effect of stimulating sex hormones, and coumarin has a significant calming effect. Flavones work to expand coronary arteries, increase blood volume and increase the ability of the myocardium to withstand oxygen deficiency. Many of these glycosides stimulate the pituitary gland to increase the ability of various organs and to stimulate hormone secretion.

Psoriasis that has this effect is currently being developed and marketed as a health drink and medicine, and demand is increasing rapidly. The utilization of these materials is expected to expand gradually.

However, the reality is that there are only a few examples of using this oogapi in the manufacture of coffee, Western drinks.

Instant coffee is produced by sorting, mixing and roasting coffee beans, grinding the coffee beans to a suitable size, extracting the coffee liquid with hot water from the extractor, and then pulverizing them by vacuum evaporation and freeze concentration. Leads to coffee.

The taste of coffee varies from bitterness, sourness, sweetness, and astringent taste.Bitter is derived from caffeine, astringent tannin, sour taste of fatty acid, and sweetness of sugar. Fatty acids are saturated fatty acids, palmitic acid and stearic acid, unsaturated fatty acids oleic acid and essential fatty acids linoleic acid. Other sources include moisture, crude protein, crude fiber, and volatile organic acids that give off ash and flavor.

These coffees are loved as palates for their flavor and taste.

However, these coffees contain a lot of caffeine, and because it irritates the stomach and intestines, eating a lot has side effects. However, coffee lowers blood pressure and arouses caffeine, so coffee consumption is not necessarily bad. In other words, moderate coffee intake is not harmful to the body.

If you add a healthy active ingredient to the coffee will be able to produce a higher value added coffee.

Such coffees include Korean Patent No. 375370, "Herb Coffee Manufacturing Method," Korean Patent Publication No. 2004-3300, "Deer Antler Coffee and Manufacturing Method thereof," Korean Patent Publication No. 2003-4180, "Instant Coffee with Added Vegetable Additives." "And so on.

"Herb coffee manufacturing method" of the heading No. 375370 is a process of obtaining the extract by grinding the coffee beans after roasting; Powdering the extract; Extracting and extracting other herbal substances including agapi and the like to obtain an extract; It relates to a method for producing a herbal coffee produced by mixing the herbal powder and coffee in a certain ratio.

"Deer Antler Coffee and its manufacturing method" of 2004-3300 relates to Deer Antler coffee and a method for manufacturing the same, wherein a concentrate or a powder made of antler, shiitake mushrooms, or the like is mixed with coffee beans or coffee powder. .

"Instant coffee to which the vegetable additive is added" of the 2003-4180 relates to an instant coffee, characterized in that by adding a powder or a concentrate consisting of dokkomari, honeysuckle, blue rapeseed.

As seen above, coffee is produced by mixing an extract of a vegetable substance or a powder thereof with coffee.

The present invention has the same purpose as described above, and the use of visible skin in the manufacture of coffee.

The present invention is to produce an instant coffee with added ingredients and potency of thorn ogapi in the production of instant coffee mixed with the vegetable extract and its powder.

In addition, rather than simply mixing the coffee extract or powder with coffee, it is intended to double the flavor of the coffee beans without spraying the extract of the coffee beans during the roasting process of the coffee beans.

The present invention relates to an instant coffee using a thorn oak coffee and a method for manufacturing the same, and more particularly, in the manufacture of instant coffee, a process of preparing an extract of thorn oak coffee; During the roasting process of coffee beans, roasting the extracts of the visible organs; Grinding the roasted beans; Processing the ground coffee beans into an extract, and then processing the same by vacuum evaporation or freezing to make powdered coffee; Preparing the extract of the thorny ogapi into powder; It relates to an instant coffee manufacturing method consisting of a process of mixing the powder of the powdered coffee and the visible organ extract extracted in a predetermined ratio.

Hereinafter, the present invention will be described in more detail.

1) Manufacturing process of Prickly Pear Extract

Through this process, the extract of the thorn ogapi used in the invention is prepared in advance.

That is, after collecting and selecting the leaves, stems, fruits, and roots of the thorny oak, mix them in the same weight and mix them with water equal to 4 times the weight of these raw materials, and heat them at 60-80 ℃ for 6-8 hours in a normal water bath. To make an extract.

If the bath water temperature is low, the extraction time is long, and if the temperature is high, it is preferable to manufacture the extract under the above conditions because it is not possible to sufficiently extract the components of the visceral gland.

The leaves and stems of the thorny oak are harvested between July and September, because the most nutrients of the leaves and stems of the thorny oak are from July to September.

In addition, the fruits and roots of the thorny ogapi are harvested in November, since the nutrients in the leaves and stems of the thorny oak go to the fruit and the roots in November.

2) Distribution process of beans

The roasting process is a process of roasting the beans, which is roasted for 15-30 minutes at a temperature of 220-230 ° C. in a conventional roaster. This process produces the taste and aroma of coffee by causing physical and chemical changes to the coffee tissue.

The roasting treatment of this process is to be carried out under the same conditions as conventional instant coffee production. In other words, the blending, temperature and time of the bean types may be performed as in the usual method.

However, during the roasting treatment, to extract the extract of the visible skin prepared through the process of 1). At this time, the visible skin extract should use a hot one above 100 ℃.

This is because the aroma of coffee falls when the temperature of the roasting drops when spraying the oogapi extract.

The amount of spray of visible organic extract on coffee beans is 5 to 10 parts by weight based on 100 parts by weight of coffee beans. If the amount of spray of thorny oocyte extract is higher than the prescribed amount, the fragrance of the bean itself will be lowered.

3) grinding process

The roasted beans are ground to be suitable for obtaining an extract of the coffee. The grinding size of the beans is the same as in the conventional coffee making.

4 ) Extract Preparation and Powdering Process of Coffee

The ground coffee is extracted in the same manner as in the preparation of conventional instant coffee to prepare an extract.

The extract is prepared by a conventional method such as vacuum evaporation or freeze concentration.

5 ) Powder manufacturing process of Prickly Pear Extract

This process is to prepare the powder of the visible skin extract to be mixed in the coffee powder.

Spray freezing the visible organ extract extracted through the process of 1) to prepare in the form of a powder.

That is, by mixing the corn flour and malt as an excipient in the visible organ extract, spray freezing (spray freezing) by a conventional method to produce a powder of the visible organ extract.

The excipient addition amount is to be the usual amount used in the production of powder by spray freezing.

6 ) Process of mixing the powder of coffee powder

Mix the powder of the coffee powder prepared by the above process and the powder of the thorny oocyte extract. At this time, the amount of powder of the visible organic extract is 1/8 ~ 1/10 of the weight of the coffee powder.

If the amount of powder of the thorny oocyte extract is higher than the prescribed amount, the coffee's inherent taste and aroma will be impaired, and if it is less than the prescribed amount, it will be unsuitable because it cannot see the taste and efficacy of the thorny oocyte.

Through the above process, coffee with added taste, ingredients, and potency of thorns is produced. The instant coffee thus prepared may be bottled or vinyl-packed and sold on the market in the same manner as conventional methods.

Consumers can drink coffee by adding emulsifiers and sugars to the coffee beans of the present invention.

In order to help a detailed understanding of the present invention, the following examples and comparative examples are listed.

(Example 1)

1) Manufacturing process of Prickly Pear Extract

Prickly pear extract which is used to make coffee using prickly pear skin of the present invention was prepared in advance.

That is, the leaves, stems, fruits, and roots of the thorny oak are collected and selected, mixed by equal weight, and then mixed with water equal to 4 times the weight of the raw material, and then hot-watered at a temperature of 80 ° C. for 8 hours in a normal water bath to produce an extract. It was.

2) Distribution process of beans

The coffee beans were placed in a conventional roaster and roasted for 30 minutes at a temperature of 220-230 ° C. At this time, after boiling boiled oak extract prepared by the process of 1) above 100 ℃, and sprayed.

The injection amount was 10 parts by weight per 100 parts by weight of beans, and the injection was to be sprayed by dividing the visible skin extract every 10 minutes.

3) grinding process

The roasted beans were ground to suit the preparation of the extract.

4 ) Preparation and Powdering Process of Coffee Extract

The ground coffee was extracted in the same manner as in preparing the instant coffee to prepare an extract.

That is, the extract was lowered to 0 ° C. to filter only pure coffee by freezing water, and then cooled slowly to minus 60 ° C. to produce coffee powder.

5 ) Powder manufacturing process of Prickly Pear Extract

A powder of prickly pear extract to be mixed into the coffee powder was prepared.

That is, by mixing corn flour and malt as an excipient in the thorny omega extract, spray freezing (spray freezing) by a conventional method to prepare a powder of thorny oocyte extract.

Excipient addition amount was made into the usual amount used at the time of powder manufacture by spray freezing.

6) Process of mixing the powder of coffee powder

The coffee powder prepared by the above process and the powder of the thorny oocyte extract were mixed. At this time, the amount of powder of the visible organ extract extracted was 1/8 of the weight of the coffee powder.

Through the above process, coffee with added taste, ingredient, and potency of thorny oak coffee was prepared, and the instant coffee thus prepared was bottled or vinyl-packed in the same manner as a conventional method.

(Comparative Example 1)

The extraction was carried out in the same manner as in Example 1, but the mixture was extracted by mixing water corresponding to three times the weight of the raw material when extracting the thorny oocyte extract. As a result, the concentration of thorny oocyte extract was so dark that bitter taste was detected in the coffee produced through the subsequent process.

(Comparative Example 2)

The same process as in Example 1 was carried out, but during roasting treatment of the beans, the visible extract extract amount was 20 parts by weight of the weight of the beans.

As a result, too often during the roasting treatment time, the temperature of the roasting treatment was lowered as the thorny oocyte extract was sprayed, resulting in a decrease in the flavor of the coffee.

(Comparative Example 3)

In the same manner as in Example 1, but 6) coffee powder and the powder of the thorny omega extract in the process of mixing the powder of the thorny oocyte extract was 1/7 of the weight of the coffee powder.

As a result, the flavor of the coffee was lowered than the coffee prepared in Example 1, and the health benefits of adding a lot of powder of oogapi extract seemed to be seen, but it was judged to be inadequate in terms of preference.

Experimental Example 1

-Flavor of coffee according to the amount of sprayed ginseng extract during roasting

In this experiment, coffee was prepared by varying the spraying amount of thorny oocyte extract during roasting process, which was the raw material of coffee. That is, the coffee is prepared in the same manner as in Example 1, but in the process of 3) 5 parts by weight of the ooga extract extract (test 1), 10 parts by weight (test 2), 15 parts by weight (experimental) Sphere 3), 20 parts by weight (experimental sphere 4), 30 parts by weight (experimental sphere 5) were carried out differently. The prepared instant coffee was used as a sample of sensory test by mixing an emulsifier and sugar, and one kind of commercial coffee was used as a control.

The panel consisted of 10 people in their 20s, 30s, 40s, and 50s, and the evaluation was made with a 5-point evaluation method. The result is as follows.

division Experiment 1 Experimental Zone 2 Experiment 3 Experiment 4 Experiment 5 Control incense 4.4 4.3 2.7 2.5 0.9 4.0 bitter 4.0 3.8 2.8 2.5 2.0 4.0 Overall Symbol 4.4 4.3 3.0 2.7 1.0 4.2

The above results were shown as the average value regardless of the age group of the panel, it can be seen that the higher the age group, the higher the preference for the coffee of the present invention.

Experimental Example 2

-Inspecting the taste of coffee by varying the amount of powder of thorny ogai extract mixed in coffee powder

In this experiment, coffee was made by varying the amount of powder of thorny oocyte extract mixed in coffee powder, and then the palatability of these was examined.

That is, the amount of powder mixed with the thorny oocyte extract to be mixed is 1/6 (test 1), 1/7 (test 2), 1/8 (test 3), 1/9 (test 4), It was set to 1/10 (experiment 5). As a control, an experiment was performed by selecting one of commercially available coffees, and the experimental method was the same as that of Experimental Example 1.

The result is shown below.

division Experiment 1 Experimental Zone 2 Experiment 3 Experiment 4 Experiment 5 Control incense 2.0 2.1 3.8 4.2 4.1 4.0 bitter 1.5 2.0 3.7 3.8 4.0 4.0 Overall Symbol 1.5 2.0 4.2 4.1 4.1 4.0

As can be seen from the above results, it is appropriate that the powder mixing amount of the visible organ extract is 1/8 to 1/10 of the weight of the coffee powder.

In the present invention, in preparing an instant coffee mixed with the vegetable extract and its powder, the extract of thorny oocytes is prepared and used for roasting and processing of coffee beans, and also by mixing a certain amount of thorny oocyte extract powder in the coffee powder, the ingredients and efficacy of This added instant coffee can be made.

This makes it possible to manufacture coffee with a double odor of thorny oak without sacrificing its inherent flavor, thereby increasing the taste of the coffee and providing high value-added coffee with the added effect of thorny oak to the unique pure function of the coffee. I can do it.

Claims (6)

In the manufacture of instant coffee mixed with the vegetable extract and its powder, After harvesting and selecting the leaves, stems, fruits and roots of the thorny ogapi, they are mixed and watered to 4 times the weight of these raw materials. Manufacturing process of prickly pear extract; Roasting the beans into a conventional roaster (roaster) at a temperature of 220 ~ 230 ℃, roasting beans for 15 to 30 minutes while spraying the visible extract; A grinding process of grinding the roasted beans; Extracting and pulverizing the ground coffee to prepare an extract by extracting the ground coffee in the same manner as in preparing the instant coffee and preparing the coffee powder by a method such as vacuum evaporation or freeze concentration; A powder manufacturing process of the visible organic extract, which is prepared in the form of a powder by spray freezing by mixing a common excipient with the visible organic extract;  Method of producing an instant coffee using a thorny oak coffee, characterized in that the process consisting of mixing the powder of the coffee powder and thorny oocyte extract prepared by the above process. The method of claim 1, wherein in the manufacturing process of the thorny oak extract, the method of producing instant coffee using the thorny oocytes, characterized in that mixing the leaves, stems, fruits, roots in equal amounts. The method of claim 1, wherein the roasting process is a method for producing instant coffee using the visible oak extract, characterized in that 5 to 10 parts by weight based on 100 parts by weight of the beans.  The method of claim 1, wherein the visible organic extracts to be sprayed during the roasting process is characterized in that the 100 ℃ or more. The method of claim 1, wherein the mixing of the powder of the coffee powder and the visible organ extract is a method of producing instant coffee using visible organ coffee, characterized in that the amount of powder of the visible organ extract is 1/8 to 1/10 of the weight of the coffee powder. Instant coffee using a visible oak coffee prepared by claim 1.