KR100837631B1 - A hot coffee beans and therefor manufacturing method - Google Patents

Abstract

The present invention is agitated by spraying a red pepper extract diluted with capsicum oleoresin to a good roasted coffee beans of high quality Arabica (Aravica) containing 1% of caffeine in coffee beans and diluting the capsicum oleoresin. A red pepper extract penetrating step of allowing the red pepper extract to penetrate into the coffee beans; An additive coating step of mixing the additives such as cheese, whey powder and citric acid in the same stirring tank immediately before the red pepper extract penetrating step is ended, and stirring the same to apply to the coffee beans; A drying step of drying the coffee beans obtained through the above two infiltration and stirring steps; And a fragrance step of penetrating the honey fragrance by spraying the dried honey in a closed space while spraying the honey fragrance of the heated and pressurized semi-vapor state; By adding the red pepper's unique pungent taste and flavor to the unique aroma and flavor of coffee beans, you can enjoy the taste of coffee that increased the bitterness of coffee by the spicy taste, and refresh your mouth after drinking It relates to a manufacturing method of spicy coffee beans and spicy coffee beans that can feel the exhilarating aftertaste.

Coffee beans, spicy coffee, red pepper, coffee

Description

A hot coffee beans and there for manufacturing method

The present invention adds a pungent taste and flavor of red pepper to the inherent aroma and flavor of coffee beans to enjoy the taste of the coffee, which further elevates the bitterness of the coffee due to the spicy taste and at the same time after drinking The present invention relates to a method for preparing a spicy bean coffee and a spicy bean coffee that can feel refreshing and exhilarating afterglow. In particular, the present invention relates to a good roasted coffee of Arabica (Aravica) species containing 1% of caffeine in coffee beans. A red pepper extract penetrating step of spraying the red pepper extract diluted with capsicum oleoresin into coffee beans while injecting the capsicum oleoresin-diluted red pepper extract into the coffee beans to be inhaled; An additive coating step of mixing the additives such as cheese, whey powder and citric acid in the same stirring tank immediately before the red pepper extract penetrating step is ended, and stirring the same to apply to the coffee beans; A drying step of drying the coffee beans obtained through the above two infiltration and stirring steps; And a fragrance step of penetrating the honey fragrance while spraying the dried aroma coffee while spraying the honey fragrance in a semi-vapor state heated and pressurized in a closed space; It relates to a method for producing a spicy ground coffee and a spicy ground coffee.

In general, caffeine contained in coffee is a stimulant component that stimulates the central nervous system. Drinking an appropriate amount of coffee improves the performance of work and accidents, reduces fatigue, improves arousal, and decreases the propensity to attack. If you take long-term, you have the ability to feel happy and feel good.

In addition, it has been found that the components of the cafestol and kahweol included in the coffee can prevent the liver's toxicity due to alcohol, and this effect is particularly prominent among alcohol overdose.

Such cafestol and kahweol are all contained in Arabica coffee, but Robusta coffee has been confirmed to contain only cafestol.

Therefore, due to the usefulness of the coffee as described above, it is widely used as a representative tea drink that human beings use most in daily life.

However, in the present coffee, the main method is simply roasting and crushing coffee beans or drinking powder coffee extracted from coffee beans with water, or by adding necessary flavors such as mocha and hazelnet to coffee. There is a monotony that the coffee feels only the added flavor and the bitter taste of the coffee.

On the other hand, if you drink coffee after eating spicy or oily food, you can feel the flavor and taste of coffee rises at the same time, and you can feel the freshness and cool inside of mouth. Especially, spicy taste generates heat. It has the effect of warming up the whole body and releasing energy, so that spicy flavored foods are cooked in spicy peppers or used as sauce or sauce in many countries including Korea. It is becoming a popular trend in the spotlight.

Therefore, the present invention has been made in view of the above points, the present invention is to provide a spicy ground coffee that can feel the inexpensive, soft and delicious flavor of the coffee beans and the pungent spicy taste of red pepper at the same time.

In addition, the present invention has another object to provide a spicy coffee beans that can be felt by further increasing the sweet, soft and delicious flavor of the coffee beans by synergistic action with the hot taste contained in the coffee beans.

In addition, the present invention exhibits the atmosphere of a state like drinking coffee after eating spicy food when drinking coffee, thereby providing a spicy ground coffee exhibiting the function to simultaneously feel the refreshing refreshing and exhilarating stimulation of the mouth when drinking There is another purpose.

In addition, the present invention generates a heat to the whole body when drinking by the hot taste contained in the coffee beans to warm the whole body to feel the warm energy by drinking in the cold winter to provide a hot coffee beans with the function of relieving the cold There is another purpose.

The present invention for achieving this object is based on 100% by weight of the composition of spicy coffee beans, from 85 to 99.5% by weight of good Arabica beans roasted red pepper extract 0.05 ~ 5% by weight and pepper, garlic, ginger and the like Mixing the diluted capsicum oleoresin 0.01 ~ 0.5% by weight of the extracted aromatic capsicum oleoresin and stirring with a rotary mixer for 13 to 17 minutes while spraying the coffee beans with 0.01 to 3% by weight of glucose, the aromatic capsicum oleoresin A red pepper extract penetrating step of allowing the mixed dilute red pepper extract and glucose to sufficiently infiltrate and inhale into the coffee beans;

Immediately before the red pepper extract penetrates, the mixture is mixed with 0.01 to 3% by weight of cheese, 0.1 to 3% by weight of whey powder, and 0.01 to 1% by weight of selected organic acids among citric acid, lactic acid and ascorbic acid, for 13 to 17 minutes. Stirring and again applying an organic acid to the coffee beans;

A drying step of heating and drying the coffee beans obtained through the above two penetration and stirring steps at a temperature of 60 to 80 ° C. for 4 to 8 hours; And a flavor step of infiltrating the honey flavor by injecting the dried coffee beans into a closed space and stirring it for 13 to 17 minutes while spraying the honey-flavored 0.01-1 wt% of the heated and pressurized semi-steam state in a sealed state. When it describes, the preferred embodiment according to the composition example as follows.

The manufacturing process of the spicy ground coffee of the present invention is as follows.

(Manufacture process)

For the 100% by weight of the composition of spicy coffee beans, 85 ~ 99.5% by weight of selected and carefully selected high quality roasted Arabica coffee beans are added to a rotary mixing tank, and the capsicum exhibiting the spicy taste extracted from red pepper, garlic, ginger, etc. A mixture of 0.01 to 0.5% by weight of oleoresin and 0.05 to 5% by weight of red pepper extract is stirred for 13 to 17 minutes while spraying 0.06 to 5.5% by weight of spicy mixture and 0.01 to 3% by weight of glucose onto the coffee beans. Capsicum oleoresin mixed with dilute red pepper extract and glucose are infiltrated into coffee beans and sucked, and then 0.01 to 3% by weight of cheese and 0.1 to 3 whey powder in the same stirring tank just before the red pepper extract is penetrated. 0.01% to 1% by weight of the selected organic acid among citric acid, lactic acid, and ascorbic acid was added, stirred for 13 to 17 minutes, and applied to coffee beans, which were then heated to a temperature of 60 to 80 ° C. After heating and drying for 4 to 8 hours, the dried coffee beans are put again in a closed space, heated and pressurized in a sealed state, and then sprayed with a honey vapor of 0.01 to 1% by weight in a semi-vapor state for 13 to 17 minutes. After stirring, the honey fragrance penetrates into the coffee beans, which is then processed into a bean or powder state to seal the packaging.

In the above manufacturing process, in the preparation of the spicy coffee beans of the present invention, the roasted Arabica coffee beans were used as an example, but the coffee beans may be ground to powder coffee beans.

In the present invention, the red pepper is finely pulverized and extruded to obtain the red pepper extract, and the spicy capsicum oleoresin of spicy flavor extracted from red pepper, garlic, ginger, etc. is added, mixed and diluted to penetrate into the coffee beans. By adding the mild spicy taste of red pepper and the pungent spicy taste of Capsicum oleoresin, the spicy taste can be added, but the dosage of the extract of red pepper and the camcicum oleoresin varies depending on the degree of spicy taste, but the total composition 100 It can be seen that the mixing of not exceeding 5% by weight and 0.5% by weight with respect to the weight%, respectively, can simultaneously feel the spicy and irritating spicy taste of the most ideal soft finish.

In addition, in the composition added to the present invention, the cheese has a function of harmonizing the spicy taste of red pepper extract and camcicum oleoresin and the unique flavor of coffee beans, and the whey powder obtained from milk has a spicy taste such as red pepper. It is responsible for softening the taste of coffee, and its honey flavor makes it feel refreshing and spicy.

The composition ratio of the spicy ground coffee composition of the present invention thus prepared is as follows.

(Composition ratio)

Roasted coffee beans (or ground coffee powder) ............. 85 ~ 99.5 wt%

Red Chili Pepper Extract ............................................. 0.05 ~ 5 Weight %

Camcicom Oleoresin ........................ 0.01 ~ 0.5 wt%

Cheese................................................. .... 0.01 to 3.0 wt%

Whey Powder ... ..0.1 ~ 3.0 wt%

Organic acid (citric acid, lactic acid, ascorbic acid) .. 0.01 to 1.0% by weight

Honey flavor ... ... 0.01 to 1.0 wt%

glucose................................................. ..0.01-3.0 wt%

                                                       Total 100%

The present invention adds red pepper extract and Camcicum oleoresin to the coffee beans, so that you can feel the inherent cold, soft and delicious flavor of the coffee beans and the pungent spicy taste of red pepper at the same time. The synergistic effect of the coffee beans enhances the sweet and soft flavor of coffee beans, which enhances the flavor of the coffee.It is like drinking coffee after eating spicy foods. When drinking, it has the function to feel refreshing refreshment and exhilarating stimulation at the same time, and the hot taste in the coffee beans generates heat to the whole body and makes the whole body feel warm energy when drinking in the cold winter season. As a winter tea drink with the ability to relieve the cold Efficacy in many ways, such as to have an effect.

Claims (2)

From 85 to 99.5% by weight of roasted coffee beans of high quality Arabica species and 0.01 to 0.5% by weight of capsicum oleoresin extracted from red pepper, garlic, ginger, etc. Mix and dilute ˜5% by weight, and then spray it with coffee beans with 0.31 to 3% by weight of glucose, stirring with a rotary mixer for 13-17 minutes to ensure that the red capsicum extract diluted with the aromatic capsicum oleoresin A red pepper extract penetrating step of penetrating and inhaling; Immediately before the end of the red pepper extract infiltration step, add 0.01 to 3% by weight of cheese, 0.1 to 3% by weight of whey powder, and 0.01 to 1% by weight of selected organic acids of citric acid, lactic acid, or ascorbic acid to the same rotary mixer for 13 to 17 minutes. Stirring and again applying an organic acid to the coffee beans; A drying step of heating and drying the coffee beans obtained through the penetration and coating steps at a temperature of 60 to 80 ° C. for 4 to 8 hours; and And a flavoring step of injecting the dried coffee beans into the sealed space and injecting the honey flavor by spraying the honey flavor 0.01-1% by weight in a semi-vapor state while stirring in the closed state for 13-17 minutes to infiltrate the honey flavor. Spicy coffee beans manufacturing method characterized in that. Roasted coffee beans or coffee beans powder 85 to 99.5% by weight, red pepper extract 0.05 to 5% by weight, Camcicom oleoresin 0.01 to 0.5% by weight, cheese 0.01 to 3.0% by weight , 0.1-3.0 wt% whey powder, 0.01-1.0 wt% organic acid, 0.01-1.0 wt% honey flavor, and 0.31-3 wt% glucose, characterized by a hot coffee beans.