KR100999440B1 - Omega-3 instant coffee including perilla and the manufacturing method thereof - Google Patents

Abstract

PURPOSE: Omega-3 instant coffee using perilla seeds, and a manufacturing method thereof are provided to enable a user to directly take alpha-linolenic acid and tocopherol. CONSTITUTION: A manufacturing method of omega-3 instant coffee using perilla seeds comprises the following steps: dipping the perilla seeds stored in the low temperature state of 0~10deg C to water, and washing for 1~3 times(S101); drying the perilla seeds in 30~48 deg C, to maintain the moisture content less than 0.01~10%(S102); sorting foreign materials using wind(S103); peeling the skins from the perilla seeds using a peeling machine(S104); crushing the perilla seeds into the particle size of 50 micrometers~5 millimeters(S105); sterilizing the perilla seed powder using gamma rays or electron rays(S106); and mixing 40~60 parts of sugar by weight, 26~36 parts of creamer by weight, 10~30 parts of instant coffee powder by weight, and 4~6 parts of perilla seed powder(S110).

Description

Omega-3 instant coffee using perilla and its manufacturing method {OMEGA-3 INSTANT COFFEE INCLUDING PERILLA AND THE MANUFACTURING METHOD THEREOF}

The present invention relates to omega-3 instant coffee using perilla and a method for preparing the same. Specifically, while the characteristic aroma of perilla goes well with the aroma of coffee, alpha is an omega-3 fatty acid contained in perilla contained in perilla It relates to omega-3 instant coffee using linolenic acid and perilla permissible to ingest the tocopherol and a method for preparing the same.

Coffee is one of the favorite foods widely used around the world.

Representative types of coffee are coffee beans and instant coffee.

The coffee beans are produced by roasting the seeds (beans) of the dried coffee tree (coffee roasting process) and extracting them with hot water as it is, or by roasting the coffee beans and grinding them to produce coffee beans, It may be prepared by melting.

Such coffee beans have the advantage that consumers can enjoy the unique taste and aroma of beans, but there is a hassle that consumers have to directly process the storage, roasting, grinding and extraction of beans.

On the other hand, instant coffee is roasted seeds (beans) of the coffee tree, cooled, pulverized, passed through a steam or hot water to extract, remove the residue of the extract with a centrifuge, and the remaining supernatant is freeze-dried or It is manufactured by dissolving the powder prepared by the spray drying method with water, which consumers can drink immediately, and it is also sold in the form of powder which is a step before dissolving in water in the process. It also has the advantage that it is possible to drink simply by dissolving in water, but the inherent taste and aroma of the beans fall, there is a disadvantage that the bitter taste of the beans is somewhat stronger.

Since coffee has been introduced in Korea, consumption has exploded and is widely used as a basic drink of our dietary culture.

The main ingredient in the flavor of coffee is caffeine, a vegetable alkaloid with a chemical formula of C ₈ H ₁₀ O ₂ N ₄ , a colorless, odorless, bitter-like acicular crystal.

In addition, the taste of coffee varies from bitterness, sourness, sweetness, astringent taste, etc., bitterness is caffeine, astringency is tannin, sour taste is fatty acid, sweetness is derived from sugar.

Other sources include moisture, crude protein, extracts, crude fiber, and volatile organic acids that give off ash and flavor.

A cup of coffee contains 80-100 mg of caffeine, which 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, and stimulates the stomach. This has the effect of promoting the secretion of gastric acid.

These coffees are widely loved for eliminating consumer fatigue and having unique tastes and aromas.However, if 230 ~ 300mg is the most suitable daily intake of caffeine, drinking more than three cups of coffee per day may cause central nervous system excitement and cardiovascular effects. Problems such as anxiety, nausea, and ulcers may occur, the heart may be beating irregularly, headaches may occur, and the head may feel bad.

In addition, there are problems that cause gastrointestinal disorders although there are some differences among individuals.

Therefore, in order to solve the above problems, the research on the palatability coffee using natural materials is being conducted as follows.

Korean Patent Publication No. 1991-0003675 (a method for producing red ginseng coffee tea) discloses a red ginseng coffee product having a good taste and high taste and a coffee detoxifying effect by combining red ginseng components with coffee.

Korean Patent Publication No. 1993-0011842 (a method for preparing a coffee beverage containing Ganoderma lucidum component) discloses a coffee beverage produced using Ganoderma lucidum mushroom.

Korean Registered Patent Publication No. 10-0375370 (Herb coffee manufacturing method) is prepared by mixing coffee beans powder with extracts of herbal raw materials such as chicory, creation, cucumber, 칡, ginkgo biloba, antler, donkey, cornus, ganoderma lucidum, and pumpkin. One herbal coffee is open to the public.

As described above, although a method for preparing coffee using various natural materials has been disclosed, there has been no research on coffee using perilla.

The present invention is to solve the above problems, while the peculiar aroma of perilla goes well with the aroma of coffee, the omega-3 fatty acids of alpha-linolenic acid contained in perilla perilla and tocopherol directly It is an object of the present invention to provide an omega-3 instant coffee using perilla and a preparation method thereof.

Features of the present invention for achieving the above object,

A water washing step of immersing the perilla stored in the cold state at a low temperature between 0 and 10 ° C. in water for washing 1 to 3 times; Drying the washed perilla at 30-48 ° C. to maintain a water content of 0.01-10% or less; A sorting process of sorting foreign matters from the dried perilla using wind power; A peeling process of peeling the skin of perilla with the foreign matter selected using a peeler; A grinding step of grinding the peeled perilla with a grinder to maintain a particle size of 50 µm to 5 mm; A sterilization step of sterilizing the pulverized perilla powder using gamma rays or electron beams; And 40 to 60 parts by weight of sugar, 26 to 36 parts by weight of creamer, 10 to 20 parts by weight of instant coffee, and 4 to 6 parts by weight of the perilla powder.

delete

According to another aspect of the present invention,

Characterized by the functional instant coffee using perilla prepared in the method for producing a functional instant coffee using the perilla.

According to the omega-3 instant coffee using the present inventors perilla configured as described above and a manufacturing method thereof, while the unique aroma of perilla goes well with the coffee aroma, alpha is an omega-3 fatty acid contained in perilla contained in perilla -You can take linolenic acid and tocopherol directly.

1 is a process chart for explaining a method for producing functional instant coffee using perilla according to the present invention.

Hereinafter, a method for preparing functional instant coffee using perilla according to the present invention will be described in detail with reference to the accompanying drawings.

In the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted. The following terms are defined in consideration of the functions of the present invention, and may be changed according to the intentions or customs of the user, the operator, and the like. Therefore, the definition should be based on the contents throughout this specification.

1 is a process chart for explaining a method for producing functional instant coffee using perilla according to the present invention.

Referring to Figure 1, the method for producing a functional instant coffee using perilla according to the present invention comprises a material preparation step and a compounding step.

Perilla powder preparation process-S100

First, the perilla powder is immersed in water at a low temperature between 0 ~ 10 ° C immersed in water to rinse 1 to 3 times (S101), 30 to maintain the water content of less than 0.01 to 10% of the washed perilla Dry at ~ 48 ℃ (S102).

Then, after dehydration of the dried perilla using wind power to screen the foreign matter (S103), the peeled perilla is removed using a peeler to remove the foreign matter (S104).

After the peeled perilla is ground with a grinder to maintain a particle size of 50㎛ ~ 5mm (S105), the pulverized perilla powder is sterilized using gamma rays or electron beams (S106).

On the other hand, sugar is used commercially available white sugar.

The creamer is usually composed of starch syrup, vegetable oil, sodium caseinate, dipotassium phosphate, core calcium phosphate, emulsifier, and potassium polyphosphate, and is commercially available in powder form.

In addition, instant coffee is roasted seeds (beans) of the coffee tree, cooled, pulverized, passed through a steam or hot water to extract, remove the residue of the extract with a centrifuge, and the remaining supernatant is freeze-dried or Powders prepared through the spray drying method are prepared by dissolving with water and sold on the market.

<< compounding process-S110 >>

When the preparation of perilla powder, sugar, creamer, and instant coffee is completed, 40 to 60 parts by weight of sugar, 26 to 36 parts by weight of creamer, 10 to 20 parts by weight of instant coffee, and 4 to 6 parts by weight of perilla powder are blended.

On the other hand, when explaining the efficacy of perilla, perilla is a year-old herbaceous plant that is cultivated in many countries in Asia, such as Korea, China, Japan, and contains a variety of useful ingredients are used as pharmaceutical crops, oil crops and leafy vegetables. In other words, the seeds of perilla contain a large amount of omega-3 fatty acid linolenic acid, which inhibits the synthesis of eicosanoids that cause adult diseases such as hypertension and allergic diseases, and improves the ability to regulate learning and extend the lifespan. It is known that the seed itself is used for persimmon tea and confectionery as sesame, and the oil extracted from the seed is used for food, drug addition, and industrial use. Perilla leaves contain perilla aldehydes, limonene, and perilla ketones, which are vegetable essential oils, eliminating the taste and fishy smell of pork and sashimi. The extract of perilla leaves is used as cosmetic pigments and fragrances.

Moreover, the recent demand for tocopherol, one of the largest natural sources of tocopherol, is known to be able to prevent cardiovascular disease and cancer, aid immune function, and prevent and alleviate degenerative diseases associated with aging. It is getting bigger.

Perilla contains a large amount of nutrients needed for our body, so it is a treasure trove of nutritional sources. The seeds contain 43% oil, 18% protein and 28% carbohydrates. The oils are high quality unsaturated fatty acids such as oleic acid, linoleic acid, Linolenic acid accounts for more than 90%. In addition, perilla leaves contain high amounts of vitamins and aromatic essential oils such as perilla aldehyde, limonene, and perilla ketone, eliminating the taste and fishy smell when eating pork or sashimi. Also used a lot.

The oil content in the seeds of perilla is 31-51% and the fatty acid composition of oil is palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid. In particular, perilla has the highest content of linolenic acid among vegetable oils and is much higher than sesame or flax. Linolenic acid of perilla is an alpha-linolenic acid and is an omega-3 fatty acid.

Omega-3 fatty acids are mostly found in animal oils, but vegetable oils are also found in perilla, perilla and linseed oils. Omega-3 fatty acids are used for serum lipid changes, cancer prevention or cancer metastasis. It is known to have physiological control functions such as suppression, improvement of allergic constitution, improvement of learning ability, development of retina, and life extension.

On the other hand, the fatty tissue of the human body is composed of two distinct fatty acids, omega-3 and omega-6. Omega 6 comes mainly from vegetables, seeds, and peanut oil. Omega 3 comes mainly from fish, marine mammals, and perilla. Omega-3 fatty acids contain alpha-linolenic acid, an essential fatty acid, and DHA, DPA, and EPA, metabolites with longer rings. Omega-3 has the first double link to the third carbon of the hydrocarbon ring methyl group and Omega-6 to the sixth carbon. Longer rings of omega-3 fatty acids are commonly known as icosapentaenoic acid (EPA), docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA). Factors have proved critically important for human health and growth.

In general, their function in the body is the production of cell membrane components, Eicosanoids (Eicosanoids), the outer membrane of the cell serves as the entrance of the substance. PUFA should always be supplied to maintain this function, and omega-3 is an essential part of this resupply. Lack of omega-3s prevents cells from performing this function efficiently and suffers from malnutrition and chronic disease.

Omega-3 is also converted into another chemical called aicosanoids, the most important part of prostaglandin. Prostaglandins are important for the regulation of inflammation, boils, pain, blood pressure, heart function, gastrointestinal function and secretion, renal function and fluid balance, blood coagulation and platelet aggregation, allergic reactions, neurotransmission, steroid production and hormone synthesis. Inadequate food can result in a lack or imbalance in the production of omega-3 prostaglandins, leading to these fatal dysfunctions. There are thousands of articles about omega-3 fatty acids, most of which only mention fish oil and DHA and EPA. The function of DHA and EPA is well known. Studies from 1979 to 80 indicate that Arctic eskimos, which are rich in seals and oil, rarely develop heart disease. Clinically they were found to have eaten foods rich in long-chain omega-3 fatty acids.

DHA is known to be essential for the organization of brain, nerve and eye tissue. This is especially important for infants' visual development and motor development. DHA is consumed naturally in breast milk, and recently, as a supplemental supplement.

EPA reduces inflammation and clotting of the cardiovascular system. Those who consumed abundant EPA in clinical trials tended to be less prone to rheumatism, Crohn's disease (enteritis), lupus, asthma, multiple sclerosis and skin disease.

DPA plays an important role in helping brain function. One third of the long-chain omega-3 fatty acids circulated in the blood are due to DPA, which seems to convert EPA into an effective factor in the blood vessel walls.

Recently, Omega-3 intake is difficult to eat at the table of fish dishes every day, and perilla oil is spotlighted in perennial oil and flaxseed oil in North America.

In raw perilla oil, omega-3s (more than 60%) are more likely than omega-3's best known flaxseed oil (45%) so far, and much research is being done on developing new healthy foods.

In addition, the characteristic of perilla oil is fatty acid composition, which has a high content of linolenic acid with high degree of unsaturation, so that the rancidity of oil proceeds rapidly, and it can be used only for a short time to use as cooking oil. The development of a method for suppressing rancidity was developed to preserve 120 to 180 days at 5 ° C, which is a breakthrough method compared to only 30 days of perilla oil.

Perilla leaves contain 0.4-1.4% of perilla ketone and 0.3-0.9% of perilla aldehyde, which have unique fragrances, and these ingredients are also contained in `` perilla '', especially perilla aldehyde. It is said to contain about 50% of the stomach.

In addition, perilla leaves contain a large amount of trace elements such as vitamin-C, calcium, and iron, which are suitable as leaf vegetables. Oil from perilla seed oil contains 43-46% protein, 5.7% nitrogen, 2.4% phosphate, and 1.0% kali, which can be used as livestock feed or organic fertilizer.

Perilla, as discussed above, contains abundant ingredients in seeds and leaves, which can be used for multipurpose purposes. Both seeds, leaves and ink can be used. The seeds of perilla are sesame seeds and are used for perilla tea and confectionery. Perilla oil is used for food and industry. Perilla leaves are used as vegetables, and extracts of perilla leaves are used as cosmetic pigments and flavorings.

Perilla leaves have a variety of uses, especially as a ssam, especially as a wrap for eating pork and rice wrapped in perilla leaves. Ssam culture, which buys rice on green leaves, has been developed since ancient times in China and Korea. According to the records of Ssam, in the Chinese Won Dynasty, ssam has risen on the table of kings and nobles. It is said that Ssam is a food culture transferred from Goryeo.

In addition, perilla contains not only its unique fragrance, but also is known as a food and nutritionally superior food, and announced the world's top 10 nutritional natural foods recommended by people around the world 20 years ago at the World Nutritionist Congress in Sydney. It is said that Korean food contained among the 10 foods contains Honey, Garlic and Perilla.

According to Longvah & Deosthane, traces of perilla seeds contain various ingredients such as phosphorus, magnesium, calcium, iron, manganese, zinc, and copper, and especially magnesium contains about 175 mg per 100 g of seeds. Other oil crops, such as peanuts, flax, safflower, and sunflower seeds, are not found. Lee et al. Also analyzed the trace components of domestically bred varieties and reported that they contained inorganic components such as Mn, Zn, fe, and Cu.

<< experimental example >>

The content of perilla powder was changed into 4 parts by weight (Exp. 1), 5 parts by weight (Exp. 2), and 6 parts by weight (Exp. 3), and the same ratio of sugar, creamer and instant coffee was maintained. Was prepared, and the taste, aroma, and taste of the instant coffee sold on the market as a control were examined through the sensory test.

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

division flavor incense Symbol Synthesis Experiment 1 8.5 9.0 8.5 8.6 Experimental Zone 2 10.0 9.5 9.5 9.6 Experiment 3 9.0 8.5 9.0 8.8 Comparative example 5.0 5.5 6.5 5.6

* Sensory test value (10: very good, 0: very bad)

As a result of Table 1, the comparative example shows the taste and aroma of a typical coffee, there is also a consumer who does not like the aroma of coffee and bitter taste of coffee, appeared to be low overall

On the other hand, in the coffee of Experiment 2, the mild aroma of perilla and the sweet aroma of perilla were better than the bitter taste of coffee.

As those skilled in the art would realize, the described embodiments may be modified in various ways, all without departing from the spirit or scope of the present invention. It is to be understood, however, that the present invention is not limited to the specific forms referred to in the description, but rather includes all modifications, equivalents, and substitutions within the spirit and scope of the invention as defined by the appended claims. Should be.

Claims (3)

A water washing step of immersing the perilla stored in the cold state at a low temperature between 0 and 10 ° C. in water for washing 1 to 3 times;
Drying the washed perilla at 30-48 ° C. to maintain a water content of 0.01-10% or less;
A sorting process of sorting foreign matters from the dried perilla using wind power;
A peeling process of peeling the skin of perilla with the foreign matter selected using a peeler;
A grinding step of grinding the peeled perilla with a grinder to maintain a particle size of 50 µm to 5 mm; And
A sterilization step of sterilizing the pulverized perilla powder using gamma rays or electron beams;
Of functional instant coffee using perilla, comprising a blending process of blending 40 to 60 parts by weight of sugar, 26 to 36 parts by weight of creamer, 10 to 20 parts by weight of instant coffee, and 4 to 6 parts by weight of the perilla powder. Manufacturing method. delete Functional instant coffee using perilla produced in the manufacturing method of claim 1.

Images