KR101119319B1 - Method of double blocking system of oxygen using deoxygenated water and nitrogen gas for producing high quality liquefied manufacture- coffee beverage - Google Patents

Abstract

The damaged or decayed coffee beans are sorted, blended, roasted and ground, and oxygen degassed by reducing the concentration of dissolved oxygen contained in the drinking water. By mixing and extracting the oxygen degassed water, filtering in a centrifuge and cooling in a cooler, mixing the cooled coffee extract and the additive in the mixing tank, filtering and sterilizing, and filling the container filled with nitrogen,

When the damaged or decayed coffee beans are selected and extracted into the coffee extract, the taste and aroma of the coffee extract can be prevented from being altered. The dissolved oxygen contained in the drinking water prevents the inherent taste and flavor of the coffee extract. It is possible to prevent the deterioration and the yield of the coffee extract, and to prevent the association of oxygen with the extraction tank and the container filled with nitrogen as much as possible to prevent the taste and aroma of the coffee extract from being altered. Antioxidant ability of the polyphenol in the coffee can be prevented from being lowered, and the coffee extract can be added at a constant rate to improve the taste and aroma of the prepared coffee.

In the present invention, extracting coffee using an oxygen degassed water and nitrogen-filled extraction tank and a container with reduced dissolved oxygen concentration is referred to as a double oxygen blocking method (DOBM).

Method for producing a high-quality liquid coffee prepared by double-blocking oxygen using oxygen degassed water and nitrogen according to the present invention,

A coffee bean sorting process (first step) for sorting damaged or deteriorated coffee beans in the coffee beans; A blending, roasting and grinding step (second step) of blending and roasting the coffee beans selected in the first step and then grinding them in a grinder; An oxygen degassing water production process (third step) for reducing the concentration of dissolved oxygen contained in the drinking water; An extraction step (fourth step) of extracting the coffee beans ground in the second step and the oxygen degassed water of the third step after mixing them into an extraction tank; A filtration and cooling step (fifth step) of filtering the coffee extract liquid of the fourth step in a centrifuge having a network therein and then cooling in a cooler; An additive liquid manufacturing step (sixth step) of adding an additive to purified water (D.W) and then stirring the mixture in a stirring tank to prepare an additive liquid; An addition liquid mixing step (seventh step) of mixing the addition liquid of the sixth step in the mixing tank with the filtered and cooled coffee extract of the fifth step; A filtration and sterilization step (stage 8) of filtering the prepared coffee of the seventh step in a filter having a filter of 100 to 140 mesh and then sterilizing in a pasteurizer; Characterized in that the filling step (ninth step) of filling the container with the prepared coffee filtered and sterilized in the eighth step.

Coffee, prepared coffee, beans, dissolved oxygen, degassed water, extraction tank, nitrogen, filling, mixing tank, container, additive, extract, sorting, grinding, extraction, filtration, cooling

Description

Method of double blocking system of oxygen using deoxygenated water and nitrogen gas for producing high quality liquefied manufacture- coffee beverage}

Selecting, blending, roasting and crushing damaged or decayed coffee beans, preparing oxygen degassed water by reducing the concentration of oxygen in drinking water, and mixing the ground coffee beans and oxygen in a nitrogen-filled mixing tank. By mixing and extracting degassed water, filtering in a centrifuge and cooling in a cooler, mixing the coffee extract and the additive liquid cooled in the mixing tank, filtering and sterilizing, and then filling the container filled with nitrogen,

When the damaged or decayed coffee beans are selected and extracted into the coffee extract, the taste and aroma of the coffee extract can be prevented from being changed. When extracting the coffee extract from the coffee beans into the coffee extract, oxygen degassed water is used and By mixing oxygen degassed water in a mixing tank filled with nitrogen and using a container as much as possible to prevent oxygen from being deteriorated, the taste and aroma of coffee extracts can be prevented as well as the antioxidant ability of polyphenols in coffee. This can be prevented from being lowered, and the taste and aroma can be improved in the coffee prepared by adding a certain amount of the additive to the coffee extract.

Coffee is a beverage made from coffee beans, the seed of the coffee tree, and is a representative beverage used by more than 30% of the world's population.

 These coffees were taken from wild coffee trees, but were cultivated from the 15th century and began to be used as popular drinks in Muslims' long religious rituals, and began to enter Europe in the 16th and 17th centuries.

On the other hand, in Korea, coffee beans flowed in the early years while exchanging cultures with the West, but when US troops stationed in Korea after the Korean War, instant coffee, the US military's PX culture, flowed into the mainstream of coffee. Products are released and distributed in various container forms such as cans and cups.

And, in general, the coffee is mostly prepared by mixing instant coffee and powdered milk, but there is a problem that can not properly utilize the rich taste and aroma of the coffee beans.

In addition, polyphenols among the components of the coffee are compounds having two or more aromatic hydroxyl groups, and have a high risk of protecting against various diseases because they have an antioxidant ability to protect DNA and cellular proteins and enzymes that are damaged by exposure to free radicals in vivo. Lowers. Representative polyphenols in food include catechins of green tea, anthocyanins of fruits, isoflavones present in soybean, cacao polyphenols, and the like, and chlorogenic acid in coffee.

These polyphenols have anti-carcinogenic effect, mutation inhibitory effect, antioxidant effect, detoxification effect, cholesterol lowering effect, caries prevention effect, osteoporosis prevention effect, elderly fracture prevention effect, diabetes prevention effect, vascular disease prevention effect, menopausal disease prevention effect And it is known that the effect, such as treatment effect, prevention and treatment of menstrual syndrome.

However, in the process of extracting coffee from the coffee beans and filling the container, the contact of oxygen due to the contact of oxygen with polyphenol, an antioxidant substance, dissolved oxygen (DO) dissolved in extract water and oxygen in the air The antioxidant function of phenol and the inherent taste and aroma of coffee are not only deteriorated, but there are problems such as an increase in manufacturing cost due to a decrease in yield of coffee extract extracted from coffee beans.

Invented to solve the above situation and problem,

Selecting, blending, roasting and crushing damaged or decayed coffee beans, preparing oxygen degassed water by reducing the concentration of oxygen in drinking water, and mixing the ground coffee beans and oxygen in a nitrogen-filled mixing tank. By mixing and extracting degassed water, filtering in a centrifuge and cooling in a cooler, mixing the coffee extract and the additive liquid cooled in the mixing tank, filtering and sterilizing, and then filling the container filled with nitrogen,

When the damaged or decayed coffee beans are sorted and extracted with coffee extracts, the taste and aroma of the coffee extracts can be prevented from being changed. When extracting from coffee beans with coffee extracts, oxygen degassed water is used and By mixing oxygen degassed water in a mixing tank filled with nitrogen and using a container as much as possible to prevent oxygen from being deteriorated, the taste and aroma of coffee extracts can be prevented as well as the antioxidant ability of polyphenols in coffee. It is possible to prevent the deterioration, and to provide a method for preparing a prepared coffee using the coffee extract extracted with oxygen degassed water which can improve the taste and aroma to the prepared coffee by adding an additive to the coffee extract at a constant rate. There is this.

Method for producing a high-quality liquid coffee prepared by double-blocking oxygen using oxygen degassed water and nitrogen according to the present invention for achieving the above object,

A coffee bean sorting process (first step) for sorting damaged or deteriorated coffee beans in the coffee beans; A blending, roasting and grinding step (second step) of blending and roasting the coffee beans selected in the first step and then grinding them in a grinder; An oxygen degassing water production process (third step) for reducing the concentration of dissolved oxygen contained in the drinking water; An extraction step (fourth step) of extracting the coffee beans ground in the second step and the oxygen degassed water of the third step after mixing them into an extraction tank; A filtration and cooling step (fifth step) of filtering the coffee extract liquid of the fourth step in a centrifuge having a network therein and then cooling in a cooler; An additive liquid preparation process (sixth step) of adding the additive to purified water (D.W) and then stirring the mixture in a stirring tank to prepare the additive liquid; An addition liquid mixing step (seventh step) of mixing the addition liquid of the sixth step in the mixing tank with the filtered and cooled coffee extract of the fifth step; A filtration and sterilization step (stage 8) of filtering the prepared coffee of the seventh step in a filter having a filter of 100 to 140 mesh and then sterilizing in a pasteurizer; Characterized in that the filling step (ninth step) of filling the container with the prepared coffee filtered and sterilized in the eighth step.

In the present invention, a method for producing a high-quality liquid prepared coffee which cuts off oxygen by using oxygen degassed water and nitrogen,

By selecting the damaged or spoiled coffee beans that may occur in the distribution process, it is possible to prevent the taste and aroma of the extract of the coffee when it is extracted with the extract of the coffee.

In addition, due to the dissolved oxygen contained in the drinking water, the intrinsic taste and aroma of the coffee extract can be prevented and the yield of the coffee extract is reduced.

When extracting the coffee extract from the coffee beans, the oxygen degassed water is mixed in a tank filled with nitrogen, followed by extraction, and at the same time, a coffee prepared with the coffee extract and the added liquid is filled in a container filled with nitrogen to prevent antioxidants. It is possible to prevent the antioxidant ability of the polyphenol from being lowered by preventing the functional polyphenol from coming into contact with oxygen.

In addition, by adding the addition liquid to the coffee extract at a constant ratio, the taste and aroma of the coffee beans can be properly preserved as compared to general coffee, and the taste and aroma of the prepared coffee can be improved.

The present invention screens damaged or decayed coffee beans, blends, roasts and grinds them, reduces the concentration of dissolved oxygen in drinking water to produce oxygen degassed water, and pulverizes them in an extraction tank filled with nitrogen. After mixing coffee beans and oxygen degassed water, extracting, filtering in a centrifuge and cooling in a cooler, mixing the cooled coffee extract and the additives in a mixing tank, filtering and sterilizing, and filling the container filled with nitrogen It relates to a liquid coffee preparation method.

In the present invention, extracting coffee using an oxygen degassed water and nitrogen-filled extraction tank and a container with reduced dissolved oxygen concentration is referred to as a double oxygen blocking method (DOBM).

Hereinafter, the manufacturing method of the present invention according to the accompanying drawings in detail as follows.

1 is a process flow diagram schematically showing a method of manufacturing a high-quality liquid prepared coffee cut off the oxygen using oxygen degassed water and nitrogen in accordance with the present invention.

1. Coffee bean sorting process (1st process)

In the process of sorting coffee beans,

Select damaged or damaged coffee beans from the coffee beans.

Selecting damaged or decayed coffee beans is not the place of origin of coffee beans, but the taste and aroma of coffee extract when extracting into coffee extract due to damage or decay of coffee beans that may occur during distribution. This is to prevent deterioration.

In this case, the coffee beans used in the above is characterized in that all coffee beans can be used regardless of the producing region and variety.

In particular, it is preferable to select the Arabica varieties regardless of the coffee beans used in the above.

Regardless of the variety, coffee beans of all varieties can be used, but the use of Arabica varieties is due to the difference in taste and aroma.

In addition, the difference in taste and aroma depending on the place of production is due to the difference in the content of polyphenols contained in coffee beans.

Table 1 below measures the content of polyphenols according to coffee beans produced and varieties.

kind Robusta Arabica Production Indonesia mocha Tanzania Columbia Honduras Brazil Polyphenols
content(%) 19.4 ~ 21.4 13.5-15.5 12.5-14.5 15.6-17.6 14.0-16.0 15.4 ~ 17.4

As shown in Table 1, the content of the polyphenol is different according to the production site and varieties, and particularly, the Robusta variety produced in Indonesia has the highest content of polyphenols.

And, Table 2 below shows the coffee extracts extracted by the general extraction method according to the production site and varieties of coffee beans to the sensory test agent (30 people (15 men, 15 women) with more than two years experience sensory test) bitter taste, It was measured after performing sensory test (5 point measuring method; 1: very bad, 2: bad, 3: normal, 4: good, 5: very good) by dividing into sour taste, coffee flavor, and overall preference.

kind Robusta Arabica Production Indonesia mocha Tanzania Columbia Omduras Brazil bitter 2 4 4 5 5 5 Sour taste 3 4 5 5 4 5 Coffee flavor 2 5 4 5 5 5 Overall preference 3 4 4 5 4 5

As can be seen from Table 2, Arabica varieties received high scores in all items compared to Robusta varieties, especially in bitterness and coffee flavor, Arabica varieties have a large score deviation compared to Robusta varieties.

That is, as shown in Table 1 and Table 2, the robusta variety produced in Indonesia has a high content of polyphenols, but in all items of the sensory test, the scores are lower than that of the Arabica varieties produced regardless of regions. It is preferable to use Arabica varieties.

Here, the polyphenol of the coffee is a substance in which two or more hydrogens (H) in the benzene (C6H6) ring of phenol are substituted with a hydroxyl group (-OH), and the hydroxyl group of the basic polyphenol is easily combined with active oxygen. Contributes to the antioxidant action of reducing free radicals in the body. This has the effect of preventing cancer, diabetes, arteriosclerosis, liver disease, and the like.

2. Blending, roasting and grinding process (second process)

In the process of blending, roasting and grinding the selected coffee beans,

The coffee beans selected in the first step are blended and roasted and then ground in a grinder.

The blending (blending) is a process of blending two or more kinds of coffee beans, which are obvious to those skilled in the art, and thus, detailed descriptions thereof will be omitted, and are not limited to the species of coffee beans.

In addition, blending selected coffee beans is harmonious and balanced by blending two or more types of coffee beans since it is difficult to produce a harmonious and balanced taste and aroma of coffee when extracting coffee extract using one type of coffee beans. It is for flavor and flavor.

And, the roasting (roasting) is a process of roasting the coffee beans in the heat, it will be apparent to those skilled in the art will be omitted a detailed description.

In addition, the pulverization is a process of crushing based on the principle of cutting rather than crushing, and thus it will be apparent to those skilled in the art, so a detailed description thereof will be omitted.

In addition, the grinding of the blended coffee beans on the principle of cutting is not only to produce a balanced and balanced taste and aroma, but also to smoothly extract in the process of extracting the coffee extract.

If the blended coffee beans are ground on the principle of grinding, as the tissues of the coffee beans are destroyed, the inherent taste of the extracted coffee extract is not only reduced, but also bitter and bitter. One fragrance is lowered.

At this time, in the grinder is characterized in that the coffee beans ground to 10 ~ 50mesh.

In the grinder, the coffee beans are pulverized to 10 ~ 50mesh, when the coffee beans are ground to less than 10mesh, the coffee extract can be extracted from the coffee beans in a short time, but the taste and aroma of the coffee cannot be extracted sufficiently. In this case, the taste and aroma of the coffee can be sufficiently extracted in the process of extracting the extract of the coffee, but the economic cost is increased due to the increase in the extraction time.

3. Oxygen Degassed Water Manufacturing Process (3rd Process)

It is a process to reduce the concentration of dissolved oxygen in drinking water.

Reduce the concentration of dissolved oxygen in your drinking water.

The method for reducing the concentration of dissolved oxygen contained in drinking water is obvious to those skilled in the art, so a detailed description thereof will be omitted.

In particular, as a method of reducing the concentration of dissolved oxygen contained in the drinking water, a method of reducing the concentration of dissolved oxygen by heating the drinking water is preferable.

At this time, when degassing oxygen in the drinking water, characterized in that the degassing until the concentration of dissolved oxygen is 0.01 ~ 1.0ppm.

Here, drinking water in which the concentration of dissolved oxygen contained is reduced is called oxygen degassed water.

4. Extraction process (4th process)

The process of extracting after mixing the ground coffee beans and oxygen degassed water,

The coffee beans ground in the second step and the oxygen degassed water of the third step are mixed in the extraction tank and then extracted.

At this time, the ground coffee beans and oxygen degassed water is characterized in that 1: 1 to 6 by weight.

Mixing the ground coffee beans and oxygen degassed water in a ratio of 1: 4 to 6 is to smoothly elute the taste and aroma of the ground coffee beans.

In this case, the oxygen degassed water mixed in the ground coffee is characterized in that the oxygen degassed water heated to 90 ~ 110 ℃.

Table 3 shows the extraction yield (%, yield) of the extracted coffee when immersed for 15 minutes using oxygen degassed water (500g) and drinking water (500g) heated in the ground coffee beans (100g) 3 Repeated measurements.

50 ℃ 70 ℃ 90 ° C 110 ℃ 130 ℃ 150 ℃ Oxygen Degassed 1 20.3 23.4 26.9 29.1 28.9 29.8 Oxygen Degassed Water 2 21.2 23.7 27.4 28.7 29.3 29.3 Oxygen Degassed Water 3 20.9 22.9 27.1 28.4 29.4 29.7 Drinking Water 1 18.3 19.5 21.8 23.5 23.5 24.1 Drinking water 2 18.6 20.1 21.5 23.7 24.3 23.7 Drinking Water 3 17.7 21.0 22.5 22.8 23.9 23.2

As shown in Table 3, the extraction yield of coffee extracted using oxygen degassed water is higher than the extraction yield of coffee extracted using drinking water.

Also, among the extraction yields of coffee extracted using oxygen degassed water, oxygen degassed water at 90 to 110 ° C. is most suitable.

In this case, the extraction tank used in the above is characterized in that the nitrogen is filled in the tank.

Nitrogen filling in the tank prevents the fusion of oxygen with the oxygen in the tank during extraction of ground coffee beans in oxygen degassed water to prevent the change of taste and aroma of the extracted coffee beans as much as possible. This is to prevent the antioxidant activity of the polyphenols in the coffee beans.

In addition, the ground coffee beans and oxygen degassed water mixed in the extraction tank can be extracted by any extraction method used in the art.

In particular, it is preferable to extract by the drip extraction method.

Since the drip extraction method is obvious to those skilled in the art, a detailed description thereof will be omitted.

Here, the extract extracted after mixing the ground coffee and oxygen degassed water is called coffee extract.

5. Filtration and cooling process (5th process)

After filtering the coffee extract liquid and cooling,

The coffee extract of the fourth step is filtered in a centrifuge having a network of 50 to 120 mesh inside, and then cooled in a cooler.

Filtration of the coffee extract with a centrifuge is not only to remove the coffee beans eluted with taste and aroma, but also to minimize the economic costs by reducing the time spent in the filtration process.

In addition, the use of the 50 ~ 120 mesh of the net provided in the centrifuge is to prevent the ground coffee beans are ground in 10 ~ 50 mesh in the second step.

In this case, the filtered coffee extract is characterized in that cooling until it becomes 10 ~ 20 ℃ in the cooler.

Cooling the filtered coffee extract until it reaches 10 to 20 ° C not only inhibits the oxidation of the coffee extract as much as possible but also stabilizes the coffee extract to preserve the taste and aroma of the coffee.

In addition, since the filtration method using the centrifuge and the centrifuge used above is obvious to those skilled in the art, a detailed description thereof will be omitted.

In addition, since the cooler used above is obvious to those skilled in the art, a detailed description thereof will be omitted.

6. Addition liquid manufacturing process (6th step)

In the process of adding an additive to purified water and then stirring,

The additive is added to purified water (D.W) and then stirred in a stirring tank to prepare an additive solution.

At this time, the additive is characterized in that consisting of milk, sugar, skim milk powder, sodium bicarbonate (NaHCO ₃ ), sucrose Esters of Fatty Acids, sodium caseinate (Sodium Caseinate).

And, the addition liquid is 65.2 ~ 72.1% by weight purified water, 18.1 ~ 22.5% by weight milk, 9.2 ~ 11.2% by weight sugar, 0.3-0.5% by weight skim milk powder, 0.2-0.4% by weight sodium hydrogencarbonate, 0.07 It is characterized in that it is mixed with -0.12% by weight of sucrose fatty acid ester, 0.03 ~ 0.08% by weight of casein sodium.

7. Addition liquid mixing process (7th process)

In the process of mixing the addition liquid to the filtered and cooled coffee extract,

The addition liquid of the sixth process is mixed in the mixing tank to the filtered and cooled coffee extract of the fifth process.

At this time, the filtered and cooled coffee extract and the addition liquid mixed in the mixing tank is characterized in that 1: 1 to 0.8 ~ 1.2 by volume.

Mixing coffee extracts and additives in a mixing tank at a ratio of 1: 0.8 to 1.2 by weight can fully feel the unique taste and aroma of sugar, milk and skim milk powder in addition to coffee extracts.

Here, the filtered and cooled coffee extract liquid and the additive liquid mixed in the mixing tank are called prepared coffee.

8. Filtration and sterilization process (8th process)

The process of sterilizing coffee in the filter after sterilizing the prepared coffee,

The prepared coffee of the seventh process is filtered in a filter with a filter of 100 ~ 140 mesh and then sterilized in a pasteurizer,

The pasteurizer used in the above is a sterilizer which can be sterilized for 20 to 35 seconds at 80 to 93 ° C, and is generally used in the art.

In addition, the method of using the filter and sterilizer used in the above will be apparent to those skilled in the art, so a detailed description thereof will be omitted.

9. Filling process (ninth process)

In the process of filling the container with filtered and sterilized coffee,

The prepared coffee filtered and sterilized in the eighth step is filled into a container.

In the above, the container used is a container generally used in the art, such as cans, PET bottles, etc. It will be apparent to those skilled in the art and a detailed description thereof will be omitted.

And, at this time, it is characterized in that the nitrogen is filled in the container used in the above.

The filling of nitrogen into the container filled with the prepared coffee is to prevent the contact of the coffee filled with the oxygen with oxygen as much as possible, and to prevent the antioxidant capacity of the antioxidant polyphenol from being combined with oxygen.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Example: Liquid coffee prepared according to the present invention

Damaged or decayed coffee beans are selected from coffee beans (regional Arabica varieties), Colombian and Brazilian coffee beans are blended and roasted 1: 1 by weight, and then crushed to 30mesh in a grinder with the principle of cutting.

Drinking water is heated until the concentration of oxygen is 0.5 ppm to prepare oxygen degassed water.

The ground coffee beans (10 kg) and oxygen degassed water (50 kg) heated to 100 ° C. were mixed in a nitrogen-filled mixing tank and extracted by a drip extraction method to prepare a coffee extract liquid, and a mesh of 100 mesh inside. After filtration in this prepared centrifuge, it is cooled in a cooler until it reaches 15 ° C.

69.1 kg of purified water (DW), 19.1 kg of milk, 10.5 kg of sugar, 0.43 kg of skim milk powder, 0.33 kg of sodium hydrogencarbonate (NaHCO ₃ ), 0.09 kg of Sucrose Esters of Fatty Acids, 0.05 Kg of sodium caseinate is mixed to prepare an additive solution.

The filtered and cooled coffee extract (20 kg) and the additive solution (20 kg) were mixed, filtered in a filter with a 120 mesh filter, sterilized in a 87 ° C. pasteurizer for 30 seconds, and then placed in a nitrogen-filled can. Fill.

Comparative Example: Liquid Coffee Prepared by a General Method

Roasted coffee beans (Arabica varieties) to 100mesh in a grinder, and mixed with the ground coffee beans (10㎏) and drinking water (50㎏) at 120 ℃ to prepare a coffee extract by drip extraction method And filter using a filter net.

10 kg of milk, 10 kg of sugar, 15 kg of skim milk powder, 0.7 kg of sodium hydrogencarbonate (NaHCO ₃ ), and 0.3 kg of sodium caseinate were mixed with 64 kg of purified water (DW). Manufacture.

The filtered coffee extract (35 kg) and the additive solution (15 kg) are mixed, filtered using a filter network, and then filled into cans.

Experiment 1: sensory test

Liquid brewed coffee prepared according to the present invention (example) and liquid brewed coffee prepared according to a general method (comparative example) 50 trained sensory test personnel (25 people with 25 years or more sensory test experience (male, female) Twenty-five patients who had excellent taste and smell were selected and divided into coffee taste, coffee flavor, sweetness, milk taste, soft taste, and overall preference for quantitative descriptive analysis (QDA). Sensory evaluation was carried out by a five-point measurement (1: very bad, 2: bad, 3: normal, 4: good, 5: very good). The results are shown in Table 4 below and FIG.

Coffee flavor Coffee flavor sweetness Milk flavor Soft taste Overall preference Example 4.30 4.05 3.53 4.11 3.96 4.60 Comparative example 3.50 3.07 3.44 3.58 3.62 3.23

As can be seen from Table 4 and FIG. 2 below, the Example shows a higher score than the Comparative Example in all items including the overall preference of the sensory test.

In particular, the sensory test items showed a distinct difference in the coffee flavor items, unlike the comparative example, the embodiment of the coffee beans due to the selection of coffee beans, extraction using oxygen degassing, nitrogen-filled tanks, nitrogen-filled cans This is because it prevents the inherent aroma of deterioration.

Experiment 2: Polyphenol Content Measurement

The polyphenol content of the prepared coffee prepared according to the present invention (example) and the prepared coffee prepared according to the general method (comparative example) was measured by the Folin-Denis method.

The poly-dennis method is widely used as a method for measuring the total polyphenol content, and 1 ml of distilled water (DW) is mixed with 1 ml of each Example and 1 ml of Comparative Example, and diluted to 2 ml of 10-fold dilutions. Add 2 ml of Folin reagent twice and leave for 3 minutes, then slowly add ₂ ml of 10% sodium carbonate (Na ₂ CO ₃ ).

The absorbance was measured at 700 nm using a UV / visible spectrophotometer (UV / visible spetrophotomether (UVIKON 922, Kontron, Italy)) in which the mixed solution of Example and the mixed solution of Comparative Example were prevented for 1 hour. At this time, the total polyphenol compound was determined from the standard curve prepared using tannic acid (tannic acid).

Single measurement (mg / g) 2 measurements (mg / g) 3 measurements (mg / g) Average (mg / g) Example 42 43 47 44 Comparative example 21 28 26 25

As can be seen through Table 4, as a result of measuring the total polyphenol content of the Example and Comparative Example three times, the Example has a higher total polyphenol content than the Comparative Example.

The total polyphenol content is higher than that of the comparative example in that the coffee beans are extracted with oxygen degassed water which reduces the concentration of dissolved oxygen contained in the drinking water, the nitrogen is filled in the tank during extraction, and the coffee is mixed with the additive liquid. This is because the polylungol of the coffee is prevented from binding with oxygen as it is filled in a nitrogen-filled can.

1 is a process flow diagram schematically showing a method of manufacturing a high-quality liquid prepared coffee cut off the oxygen using oxygen degassed water and nitrogen in accordance with the present invention.

Figure 2 is a diagram showing the results of the quantitative descriptive analysis of the sensory test for a high-quality liquid coffee prepared by double-blocking oxygen using oxygen degassed water and nitrogen according to the present invention and a liquid coffee prepared according to the general method.

Claims (12)

A coffee bean sorting process (first step) for sorting damaged or deteriorated coffee beans in the coffee beans; A blending, roasting and grinding step (second step) of blending and roasting the coffee beans selected in the first step and then grinding them in a grinder; An oxygen degassing water production process (third step) for reducing the concentration of dissolved oxygen contained in the drinking water; An extraction step (fourth step) of extracting the coffee beans ground in the second step and the oxygen degassed water of the third step after mixing them into an extraction tank; A filtration and cooling step of filtering the coffee extract of the fourth step in a centrifuge having a network of 50 to 120 mesh inside and cooling in a cooler (the fifth step); After adding the additive to purified water (DW) and stirring in a stirring tank, 65.2 to 72.1% by weight purified water, 18.1 to 22.5% by weight milk, 9.2 to 11.2% by weight sugar, 0.3 to 0.5% by weight skim milk powder, 0.2 An additive liquid preparation step (sixth step) of preparing an additive liquid consisting of -0.4 wt% sodium hydrogencarbonate, 0.07-0.12 wt% sucrose fatty acid ester, and 0.03-0.08 wt% sodium caseinate; An addition liquid mixing step (seventh step) of mixing the addition liquid of the sixth step in the mixing tank with the filtered and cooled coffee extract of the fifth step; A filtration and sterilization step (stage 8) of filtering the prepared coffee of the seventh step in a filter having a filter of 100 to 140 mesh and then sterilizing in a pasteurizer; Method for producing a high quality liquid coffee prepared by double-blocking oxygen using oxygen degassed water and nitrogen, characterized in that the filling step of filling the container with the prepared coffee filtered and sterilized in the eighth process (ninth step) . The method of claim 1, Coffee beans used in the first step is a method for producing a high quality liquid coffee prepared by double-blocking oxygen using oxygen degassed water and nitrogen, characterized in that all coffee beans can be used regardless of the production site and variety. The method of claim 1, Method of producing a high-quality liquid prepared coffee to cut off the oxygen by using oxygen degassed water and nitrogen, characterized in that the coffee beans in the grinder in the second step 10 to 50 mesh. The method of claim 1, When the oxygen is degassed in the drinking water in the third step of the high-quality liquid prepared coffee cut off the oxygen using oxygen degassed water and nitrogen, characterized in that the degassing until the oxygen concentration is 0.01 ~ 1.0ppm Manufacturing method. The method of claim 1, Coffee beans and oxygen demineralized water pulverized in the fourth step is a high-quality liquid preparation coffee blocking the oxygen by using oxygen degassed water and nitrogen, characterized in that mixed by 1: 4 to 6 by weight. The method of claim 1, Oxygen degassed water mixed in the coffee ground in the fourth step is oxygen degassed water heated to 90 ~ 110 ℃ to produce a high-quality liquid prepared coffee that cuts off the oxygen using oxygen and nitrogen. Way. The method of claim 1, Extraction tank used in the fourth step is a method for producing a high-quality liquid prepared coffee to block oxygen by using oxygen degassed water and nitrogen, characterized in that the tank is filled with nitrogen. The method of claim 1, The method of producing a high-quality liquid prepared coffee that cuts off oxygen by using oxygen degassed water and nitrogen, characterized in that the coffee extract liquid filtered in the fifth step is cooled until it reaches 10 to 20 ° C. in a cooler. delete delete The method of claim 1, The filtered and cooled coffee extract liquid and the additive liquid mixed in the mixing tank of the seventh process are mixed at a volume ratio of 1: 0.8 to 1.2, using a high-quality liquid that blocks oxygen by using oxygen degassed water and nitrogen. Process for preparing prepared coffee. The method of claim 1, Method for producing a high quality liquid coffee prepared by blocking the oxygen by using oxygen degassed water and nitrogen, characterized in that the inside of the container used in the ninth step is nitrogen.

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