KR101097426B1 - Functional coffee and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a functional coffee and a method for producing the same, and more particularly, to a functional coffee and a method for producing the same as an active ingredient of the lacquer extract extracted from the lacquer.

According to the present invention, the urushiol in the lacquer extract contained in the coffee is removed to provide coffee that anyone can drink safely without side effects. In addition, the lacquer extract is added to the coffee to provide a coffee having a flavor that can be differentiated from the aroma of conventional beans to improve the palatability. And the coffee of the present invention can lower the caffeine content can greatly reduce the side effects of caffeine.

Lacquer, coffee, beans, green beans, urushiol, coffee drink

Description

Functional coffee and manufacturing method thereof

The present invention relates to a functional coffee and a method for producing the same, and more particularly, to a functional coffee and a method for producing the same as an active ingredient of the lacquer extract extracted from the lacquer.

In general, coffee is an evergreen shrub belonging to the genus Amphitaceae, and is grown mainly in tropical rainfalls (1,5000-2,000mm per year), and good products are produced in high altitudes of 1,000-3,000m above sea level. On the side. Commercially grown coffee varieties are classified into three major varieties: Arabica, Robusta and Liberica. The main coffee beans are Arabica and Robusta.

Such coffee is a kind of multi-purpose food that is widely used all over the world, and is drinkable in the form of coffee beans or instant coffee.

Instant coffee is prepared by evaporating the coffee extract obtained by filtering the extract through a cell filled with ground coffee, ground and roasted, and then freeze drying. The user dissolves the instant coffee in a powder form in hot water. Drink it.

Coffee beans are a process in which a user roasts coffee beans in a dry state, that is, roasts and grinds them, and then drinks the coffee produced with hot water, so that the user can enjoy the unique taste and aroma of coffee beans. The storage, distribution, grinding and extraction process of the user comes with the hassle of having to do it yourself.

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. These caffeine has the effect of stimulating the central nervous system to clear the mind, promote the function of the heart, increase the amount of urine by acting as a diuretic, stimulate the stomach to promote the secretion of gastric acid. However, such caffeine also has a problem that can cause side effects when ingested more than an appropriate amount.

Meanwhile, Rhus Verniciflua Stokes has about 70 genera and about 600 species in the world, and 6 species of Rhus Verniciflua Stokes are grown in Korea, including oak, dog lacquer, vine lacquer, redwood, bark and lacquer. The lacquer sap native to Korea, China, and Japan is an active ingredient with 60 to 80 wt% urushiol, 10 to 30 wt% moisture, 7 to 8 wt% rubbery and trace nitrogen compounds, lacquer chicken, lacquer duck, lacquer meat It has been found to contain substances such as trehalose, a nonreducing sugar that improves taste and aroma when lacquered, such as lacquered bulgogi.

This lacquer is a mysterious herb that has both toxicity and weakness. In the East, lacquer has been used for food and medicinal purposes. It removes blood, worms, gastrointestinal diseases, and women's physiology. Prescriptions using it for folk remedies such as impurity have been introduced, and Dongbobogam has been introduced as a medicine for treating gastrointestinal diseases, constipation, and blood, and has been used as a folk remedy since ancient times.

In Korea, bark and eggplant of lacquer trees are used as a summer supplement for lacquer chickens and lacquer ducks. According to the recent research results, it is reported that lactate component which is the main component of lacquer liquid and allergy-inducing allergy has strong anticancer, antioxidant and antibacterial activity, and extracted from bark and neck of lacquer tree. Flavonoids showed anti-angiogenic activity, inhibiting cancer cell proliferation and metastasis, inducing cancer cell differentiation into normal cells, and also have antioxidant, hangover and gastritis inhibitory effects. .

In case of directly ingesting lacquer having various pharmacological effects in the sap state, there is a problem in that side effects such as rash and itching are caused by a toxic substance called urushiol.

The present invention has been made to improve the above problems, it is an object of the present invention to provide a functional coffee and a method for producing the same useful for health by containing the lacquer extract is removed lacquer toxicity while maintaining the taste and aroma of coffee.

Another object of the present invention to provide a functional coffee and a method for producing the same by reducing the amount of caffeine contained in the coffee by using lacquer extract to reduce the side effects of caffeine by ingesting a large amount.

Functional coffee of the present invention for achieving the above object is characterized in that it comprises lacquer extract as an active ingredient.

The lacquer extract is characterized in that the allergen causing urushiol has been removed.

The coffee is characterized in that the liquid or powder formed.

And the method for producing a functional coffee of the present invention for achieving the above object comprises a lacquer extract preparation step of preparing a lacquer extract; A grinding step of grinding coffee beans; A coffee liquid extraction step of extracting coffee liquid by adding water to the ground coffee beans; And adding the lacquer extract to the coffee solution.

It is characterized in that it further comprises a; drying step of removing the water from the coffee liquid of the addition step to obtain a coffee of powder formulation.

In addition, the method for producing a functional coffee of the present invention for achieving the above object comprises a lacquer extract preparation step of preparing a lacquer extract; A grinding step of grinding coffee beans; Characterized in that it comprises a; coffee extract extracting step of extracting the coffee liquid by adding the lacquer mixed with the lacquer extract water.

In addition, the method for producing a functional coffee of the present invention for achieving the above object comprises a lacquer extract preparation step of preparing a lacquer extract; Freeze drying step of obtaining a lacquer powder by lyophilizing the lacquer extract; A grinding step of grinding coffee beans; A mixing step of mixing the lacquer powder of the freeze drying step and the coffee beans ground in the grinding step; And a coffee liquid extraction step of extracting coffee liquid by adding water to the lacquer powder and the coffee bean mixture obtained in the mixing step.

The lacquer extract is characterized in that the allergen causing urushiol has been removed.

According to the present invention described above is to remove the urushiol in the lacquer extract contained in the coffee provides a coffee that anyone can drink safely without side effects.

In addition, the lacquer extract is added to the coffee to provide a coffee having a flavor that can be differentiated from the aroma of conventional beans to improve the palatability.

In addition, since the beans of the present invention have an excellent effect of reducing or preventing rancidity, the long-term preservation of beans can be increased.

In addition, the coffee of the present invention has a low content of caffeine can greatly reduce the side effects of caffeine.

Hereinafter, a functional coffee according to a preferred embodiment of the present invention and a manufacturing method thereof will be described in detail.

The mature fruits of the coffee tree are called coffee cherries or cherries because they are similar in color or shape to cherries. Seeds of this fruit are beans that are the raw materials of coffee. Also called coffee beans. Thus, beans refers to seeds that are separated from the mature fruits of the coffee tree. The beans are surrounded by the outer skin, inner skin, pulp, fibrous skin called parchment (or inner skin), and a thin silver shell called silver skin. Coffee beans are usually in close contact with a pair of coffee beans and are called flat beans or flat beans. Sometimes there is only one bean, which is called a walnut or a pipeberry. In particular, the seeds taken from the fruit are pale green, sometimes called green or green beans. Bean means roasted green beans processed at a certain temperature.

Functional coffee of the present invention includes the lacquer extract as an active ingredient. Coffee in the present invention may be provided as conventional coffee beans or instant coffee. Ground coffee refers to a liquid beverage made by grinding ground coffee beans and adding water or instant coffee. Instant coffee is evaporated by freeze drying after filtering the extract extracted from ground coffee grounds. It means a liquid beverage in which the powder is prepared by dissolving the powder or hot water to dissolve the powder.

In the functional coffee of the present invention, it is preferable that urushiol, which is an allergen, is removed from the active ingredient of lacquer.

Urushiol is a major component of about 70% of lacquer liquid and is a complex of 3-substituted catechols containing C 15 -alkyl or alkenyl groups. The main component is 3- (8 ') with 3 double bonds. Z, 11'E, 13'Z-pentadecatrienyl) catechol. So far, 13 components have been identified as 3-substituted alkylcatechol derivatives having 0,1,2 and 3 double bonds in the C 15 side-chain, and urushiol is a monomer of these monomers. (Yamauchi, Y, Toshio Murakami and Ju Kumanotani, Separation of urushiol by HPLC on an 8% octadecysilane chemically bonded silica gel colum) with electrochemical detection.J. of chromatography 243: 343-348 (1981); Yamauchi, Y., R. Oshima and J. kumanotani, Configuration of the olefinc bounds in the heteroolefinic side lacquer urushiol.J. of chromatography 24: 71- 84 (1982); Yumin Du, Ryuidhi Oshima and Hidehumi Iwatsuki, High resolution gas-liquid chromatography.J. Of chromatography 295: 179-186 (1984)).

The main component of lacquer, and when ingested the lacquer directly by the urushiol (Urushiol), a polyphenol derivative (Polyphenol), side effects such as rash, itching appears.

To this end, the present invention uses a lacquer extract from which allergens have been removed or urushiol has been removed. As a way to neutralize the toxicity of urushiol, the lacquer is roasted at high temperature or carbonized to a high temperature of 200 ℃ or higher in a closed kiln. In order to extract the lacquer extract using the lacquer tree from which urushiol has been removed, it may be obtained by using a conventional hot water extraction or cold needle extraction method. For example, 2 to 20 times the volume of one or more solvents selected from the group consisting of water, ethanol, methanol, butylene glycol and propylene glycol as an extraction solvent is added, and extracted by heating at 50 to 120 ° C. for 3 to 20 hours, or 5 The extraction liquid obtained by immersing at -40 degreeC for 1 to 15 days and extracting once to 5 times can be used. In addition, a powdery extract obtained by filtration, concentrated under reduced pressure or freeze-dried or spray-dried can be used.

In addition to the above-described method, a conventional method for neutralizing urushiol may be used. A number of patent documents, such as Korean Patent Publication No. 2008-0102477, Patent Publication No. 2009-0007916, and Patent Publication No. 2009-0048421, disclose a technique for neutralizing urushiol.

A method of manufacturing a functional coffee according to an embodiment of the present invention will be described below.

First, prepare lacquer extract. The lacquer extract is Rhus verniciflua liquid form using the branches, leaves or stems of the lacquer tree selected from stokes ), R. trichocarpa , R. succedanea , R. sylvertris or R. javanica Linne . Extract with Extraction method of the lacquer extract is carried out by a method that can neutralize the toxicity of the urushiol described above.

Next, grind and ground the roasted beans to prepare the ground flour. Roast using a conventional roaster. Roasting (also called roasting or roasting) by heating green beans is a processing that determines the unique taste and aroma of coffee by applying heat to the green coffee to cause physical and chemical changes in the green tissue. Green beans have different flavors and flavors depending on the degree of roasting. As a method of roasting, a variety of conventional methods such as hot air, semi hot air, and direct fire may be used. As an example of roasting, green beans are added to the roaster while heated to 160 to 205 ° C. When the green beans are added, the temperature inside the roaster is lowered to about 115 to 130 ° C, and then gradually heated to volatilize the moisture contained in the green beans and maintained at 170 to 190 ° C for 8 to 10 minutes to induce primary pumping. After passing through the ballast, and maintained at 210 to 230 ℃ for 10 to 16 minutes to induce the second pump, and then cooled using the cooling fan as soon as possible.

The prepared coffee beans are ground using a grinder and hot water is added to extract the liquid coffee solution. As an example of the extraction of coffee liquid, a dripper with a filter is placed on a drip server, the ground powder is filled in the filter, and hot water is poured into the dripper to extract coffee liquid. In addition, coffee can be extracted using a conventional coffee maker or espresso machine, not by hand.

Add lacquer extract to the coffee solution. The lacquer extract in the coffee liquor is contained in an amount of 0.1 to 99% by weight, but the content is not particularly limited. Preferably adjusted so that the taste and aroma of the coffee can be maintained. For example, lacquer extract is contained in 4 to 15% by weight.

And the coffee extract of the lacquer extract can be removed to obtain a coffee powder powder by removing moisture. The coffee liquor is obtained in powdered form via conventional lyophilization or spray drying processes. For example, the coffee solution is concentrated under reduced pressure, frozen at -45 ° C. for 20 minutes, dried at 60 ° C. for 8 hours, and then ground to obtain a coffee powder.

Powdered coffee can be made into coffee liquid in the form of a beverage by dissolving hot water.

In addition, in another example of the present invention, the coffee solution may be prepared by adding lacquer mixed with lacquer extract to water in the coffee liquor extraction step. The lacquer can be obtained by diluting the lacquer extract with water or by mixing the powder of the lacquer extract with lyophilized water.

The lacquer powder obtained by lyophilization of the lacquer extract may be mixed with coffee beans and then water may be added to extract the coffee solution.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, embodiments according to the present invention may be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below.

Example 1

Cut the leaves, branches, and stems of 10-year-old lacquer trees, harvested from Yasan, Damyang, Jeollanam-do, and cut them finely into 5 ~ 10cm lengths, and dry them in the shade for 1 month. 20 L of water was added thereto, the mixture was heated at 100 ° C. for 6 hours, and the solid was filtered to prepare a lacquer extract.

In the state that semi-hot roaster (HGS5K, Hasgaranti, Turkey) was heated to 170 ℃, green beans with 10% moisture content (Arabica shb grade, Guatemala) were added and kept for 1 minute at 180 ℃. After inducing pumping was maintained for 12 minutes at 230 ℃ secondary roasting was induced by pumping. After roasting, it was ground using a grinder (R440, Fuji Rotal, Japan) to prepare ground flour. After filling the ground powder in the filter of the dripper, the coffee solution was extracted by pouring 96 ° C. water into the dripper, and then 10 g of the lacquer extract was added to 100 g of the extracted coffee solution to prepare a liquid coffee.

Example 2

Functional coffee was prepared in the same manner as in Example 1, but liquid coffee was prepared by adding 10 g of the powder obtained by freeze-drying the lacquer extract to 100 g of the extracted coffee solution.

Example 3

200 g of drinking water was added to 20 g of the lacquer extract prepared in Example 1, and the diluted lacquer was heated to 96 ° C. and poured into the ground coffee powder prepared in Example 1 to extract coffee solution to prepare a liquid coffee.

Example 4

The coffee prepared in Example 1 was lyophilized to prepare powdery coffee.

Experimental Example 1: An Allergic Reaction Experiment of Coffee

An allergy test was performed to examine the allergic reaction to coffee of Examples 1, 2, and 3 above.

For testing, a total of 10 women in their teens and 30s had a small amount of lacquer sap without urushiol on their upper arms, followed by a first visual inspection of their skin reactions after 1 hour, and a second visual inspection after 24 hours. Six women with distinct erythema at the patch site were selected. Six selected women were divided into three groups of two, and the coffee of each example was drunk. After 1 hour, the skin reaction was first visually examined, and after 24 hours, the second visual examination was again performed to observe whether an allergic reaction occurred. The results are shown in Table 1 below.

division Allergic reaction Group 1 1st: ○, 2nd: ○ 2nd group 1st: ○, 2nd: ○ 3rd group 1st: ○, 2nd: ○

(○: no skin change, △: slight erythema appears, ×: distinct erythema appears)

Looking at the results of Table 1, it was observed that allergic reactions did not appear in the first, second, and third groups who drank the coffee of the present invention. From the results of Table 2, the functional coffee of the present invention was confirmed that the urushiol is removed or at least the toxicity of the urushiol can be safely drinking.

<Experimental example 2: rancidity experiment>

Fatty acid opacity (TBA value) measurement of the coffee prepared in Example 4 was performed for rancidity experiments. As a control, an instant coffee prepared by a conventional method was used.

Acidity was measured by the 2-thiobarbituric acid reactive substances (TBARS) method. That is, 50 g of BHA (7.2% in ethanol) and 15 ml of distilled water were added to 5 g of the sample, followed by homogenization with a homogenizer (DIAX900, Heidolph Co., Hannover, Germany). 2 mL of TBA / TCA solution (20 mM TBA in 15% TCA) was added to 1 mL of the homogenate, and heated in boiling water for 15 minutes. After cooling, centrifuge (UNION 5KR, Hanil Science Industrial, Co., Ltd., Korea) using a centrifuge at 2000 rpm for 15 minutes, take 1 ml of supernatant, measure absorbance at 532 nm, and then use the calibration curve to determine the concentration of malondialdehyde. Was obtained. The obtained results are expressed in μg malondialdehyde / g sample (wet basis).

Test coffee was stored at 35 ℃, 35% humidity conditions, the results are shown in Table 1 below.

division   Storage period (day) 0 2 4 6 8 Test 0.082 ± 0.003 0.089 ± 0.003 0.096 ± 0.002 0.103 ± 0.002 0.108 ± 0.002 Control 0.085 ± 0.002 0.126 ± 0.002 0.165 ± 0.001 0.218 ± 0.002 0.241 ± 0.001

Looking at the results, initially the TBA value was 0.082, 0.085㎍ / g in the test and control group did not have a significant difference (P <0.05). However, the control group significantly increased TBA after storage.

On the contrary, the TBA value increased slightly with increasing storage period, but showed significant difference from the 2nd day compared to the control.

From the results above, it was confirmed that the antioxidant activity increased the antioxidant activity. This is supposed to be an antioxidant effect by the flavonoids component of the active ingredient of lacquer. Coffee containing the components of the lacquer of the present invention is expected to be effective in preventing rancidity to maintain the aroma and taste of the coffee for a long time.

Experimental Example 3: Sensory Test

In order to determine the acceptability of coffee according to an embodiment of the present invention, a sensory test was performed. The panel selects 10 adults (5 males and 5 females) and repeats the sample 3 times over 10 times to evaluate the aroma, taste, and overall preference of the coffee drink by the 9-point scale It was. The results were analyzed by Duncan's multiple range test after ANOVA test using SAS (Statistical Analysis System) and by least significant difference test at 5% level. As a comparative example, coffee extracted from coffee beans was used in a conventional manner.

The results of the sensory test are shown in Table 3 below.

division flavor incense Overall Symbol Example 1 8.36 8.65 8.43 Example 2 8.33 8.70 8.48 Example 3 8.35 8.63 8.40 Comparative example 8.14 8.29 8.20

Looking at the results of the sensory test of Table 3, the examples were similar without any significant difference in taste and aroma.

However, there was a significant difference from the comparative example. It is believed that the functional coffee of the present invention is softer than the comparative example by adding the components of lacquer to reduce caffeine. In addition, it is assumed that the flavor of coffee is different from that of conventional coffee beans.

From the results in Table 3, the functional coffee of the present invention was found to increase the preference compared to conventional coffee.

Experimental Example 4 Caffeine Content

In order to measure the content of caffeine contained in Example 3 coffee, it was measured by Dasan Life Science Institute of July 15, 2009, and the results are shown in Table 4 below. As a control, 200ml of drinking water without the addition of lacquer extract was poured into ground coffee and extracted coffee was used.

division Inspection items result Example 3 Caffeine (mg / 100g) 1146.2269 Control Caffeine (mg / 100g) 1607.0648

As shown in Table 4, the coffee of the present invention can be confirmed that the content of caffeine is about 30% lower than that of conventional coffee. Therefore, the coffee of the present invention is expected to be able to significantly reduce the side effects of caffeine low content of caffeine.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

Claims (8)

delete delete delete Lacquer extract preparation step of preparing a lacquer extract; A grinding step of grinding coffee beans; A coffee liquid extraction step of extracting coffee liquid by adding water to the ground coffee beans; And adding the lacquer extract to the coffee liquor. The method of claim 4, further comprising a drying step of removing water from the coffee liquid of the adding step to obtain a powdered coffee. Lacquer extract preparation step of preparing a lacquer extract; A grinding step of grinding coffee beans; And a coffee liquid extracting step of extracting coffee liquid by adding the lacquer mixed with the lacquer extract to water. Lacquer extract preparation step of preparing a lacquer extract; Freeze drying step of obtaining a lacquer powder by lyophilizing the lacquer extract; A grinding step of grinding coffee beans; A mixing step of mixing the lacquer powder of the freeze drying step and the coffee beans ground in the grinding step; And a coffee liquid extraction step of extracting coffee liquid by adding water to the lacquer powder and coffee bean mixture obtained in the mixing step. The method of claim 4, wherein the lacquer extract is a method for producing a functional coffee, characterized in that the urushiol which is an allergen causing ingredient is removed.