KR101393252B1 - Method for Making Nano-grade Instant Coffee. - Google Patents

Abstract

The present invention relates to a method for preparing an instant coffee by roasting a coffee bean and then finely grinding the coffee bean into a nano grade. More particularly, the present invention relates to a method for producing instant coffee by using a dry nano- The present invention also provides a technique for producing a functional dry coffee stick and a wet coffee stick prepared by mixing soybean nano powder.
It has excellent anticancer and antioxidant effects because it contains all of the functional ingredients such as 'Chlorogenic acid' and 'Polyphenol' contained in the coffee beans. It improves the functionality by the nano powder of the roasted soybean, The present invention provides a well-being type instant coffee manufacturing technique in which the content is arbitrarily controlled according to the blending ratio.
In addition, it provides low-carbon green process technology by reducing energy to less than 1/2 compared with existing instant coffee manufacturing process, and provides eco-friendly method of achieving 0% waste.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing instant nano-grade coffee.

The present invention is a continuous improvement invention of Korean Patent Application No. 1020090085114 filed on September 09, 2009 by the applicant.

The present invention is based on the prior-art process technology for manufacturing soybean milk by pulverizing soybeans into nano-scale after distributing the husks and roasting the coffee beans belonging to the same kind of dried noodles, finely pulverizing them into nano- More particularly, the present invention relates to a technique for producing powdered coffee with a dry nano-crusher or a liquid-type coffee with a wet nano-crusher, and further, Disposable dry coffee sticks and disposable wet coffee sticks with controlled bitter taste and improved functionality are provided.

Coffee is a symbol food which is harmonized with bitter taste, sour taste, pungent taste, and savory taste and is widely consumed in the world, or it can be used as coffee bean after pulverizing coffee bean into high heat, Is extracted with water and spray-dried, lyophilized, or the like, followed by drying to obtain an instant coffee in the form of pulverized powdered coffee.

Industrial extraction for the production of instant coffee extracts soluble components at high temperatures (above 100 ° C) and high pressure (below 18 atmospheres) to increase yield. However, there has been a problem in that all the aromatic aroma that emits fragrant coffee is released in the extraction process for producing instant coffee.

A variety of methods for supplementing aroma are known from U.S. Pat. No. 5,229,153 / 5,417,993 and the like, as disclosed in U.S. Patent No. 3,532,506, which discloses a method of recovering aroma by passing water vapor through the condenser during extraction to relieve the loss of aroma , The process is complicated, and the aroma is oxidized or destroyed in contact with air in the packaging container.

In order to solve the above problems, Korean Patent Laid-Open Publication No. 10-2010-0005943 discloses a technique for improving the taste by adding ground coffee beans to instant coffee, and in Korean Patent No. 10-0929274, There is a way to improve flavor and taste rather than instant coffee.

A problem to be solved by the present invention is to solve the problem that the aroma is extinguished in the extraction process for the conventional instant coffee production and the energy that is excessively consumed in the step of drying and pulverizing the liquid type coffee extracted by the conventional extraction process and the extraction process Low-carbon green process.

On the average, roasted coffee beans (distribution beans) have a good quality protein (14.0%), fat (13.0% coffeeol) and sugar (1.5% ) And extract (29.5%), tannic acid (6.0%) and minerals (4.0%). Therefore, extracting caffeine from these nutrients and discarding all of them is a waste of resources. This is a secondary task.

Especially, caffeol, which is the fat component of coffee bean, contains about 17% of roasted arabica beans and about 11% of rosuvastas, and caffeol eliminates hepatotoxicity to prevent cirrhosis, 'Chlorosanic acid' contained in coffee beans increases 'atonic acid' that widens the coronary arteries to prevent angina and heart attack to prevent heart disease and prevent cancer (Donga Ilbo 1997/2/20 ), 'Polyphenol' ingredient is an antioxidant that prevents adult diabetes and reduces the incidence of breast cancer and accelerates aging of cells. (2005 Nihon Cancer Center announcement), coffee bean has natural antioxidant ingredient compared to ordinary coffee 2 times, 3 times as much as green tea. (Joongang Ilbo 2008/05/20).

Accordingly, the present invention provides an instant coffee manufacturing technology capable of consuming coffee beans as it is without discarding coffee beans, and provides a technique for producing instant coffee by mixing nano powder of soybean to neutralize the bitter taste of coffee and improve its functionality .

The roasted beans are pulverized to 150-200 mesh at the coarse grinding means 103, and finely pulverized in a nano-scale by the nano grinding means. There are no internationally recognized rules for nano-scale, but academics generally refer to sub-100 nanometers as nano-grade.

After removing the impurities from the soybeans, they are roasted at a temperature of about 200 degrees Celsius for about 20 minutes in the power distributing means, followed by pulverizing to 150-200 mesh at the pulverizing means, and finely pulverized at the nano-scale level by the nano powder means.

If beans are heated to about 200 degrees Celsius as a means of solving bean odor, soybean starch ingredient becomes soluble dextrin component, and when it is mixed with water, the phenomenon of solidification disappears, and the bean flavor and odor inherent in bean disappear do.

1. It is a method to grind nano-grade with a roasted coffee bean sieve, and it is not a method to extract the flavor ingredient by wet, so when you dilute it with hot water to drink coffee, aroma of coffee bean level is generated, You can get an instant coffee that has superior flavor compared to.

2. All roasted coffee beans are finely pulverized into nano-scale to produce instant coffee, so that they absorb the high quality antioxidant and anti-cancer ingredients contained in coffee beans into the human body, thus contributing to health promotion and excellent functional effect.

3. The roasted beans are finely pulverized into nano-scale and diluted with coffee, so that the bitter taste of coffee can be controlled, so that 'delicious instant coffee' can be produced and the bitter taste can be controlled at an arbitrary ratio.

4. Since the manufacturing process of the present invention is simple, the energy consumption is reduced to 1/2 or less as compared with the conventional manufacturing process, thereby implementing the low-carbon green process technology.

5. By processing all of the coffee beans, it achieves 0% waste generation, realizes clean process technology, improves coffee production yield and enhances industrial competitiveness.

1 is a flow chart of a method for dry-making a instant coffee of the present invention.
Figure 2 is a flow chart of a process for wet making an instant coffee of the present invention.

The advantages and features of the present invention and the method of accomplishing the same are not limited to the embodiments described below, but may be embodied in various forms, and those skilled in the art will understand that the invention And the present invention is defined by the scope of the claims.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart of a method for dry-making an instant coffee of the present invention, and FIG. 2 is a flow chart of a process for producing a wet instant coffee of the present invention.

First, referring to FIG. 1, a method of dry-making an instant coffee according to the present invention will be described. The coffee beans 101 are selected to remove impurities and then roasted in the distribution means 102. If you chew the coffee beans before frying, you can not feel a different flavor except the bitter taste and the smell from the grain. However, when the beans are heated to 200 ° C or higher, transformation begins. As the color begins to change to light brown, the fragrant fragrance spreads and the more the heat is turned, the darker the dark brown color and the more the fragrance becomes. Such a chemical change is commonly referred to as a browning reaction. Through this, the beans undergo physical and chemical changes.

It is an important chemical change that fragrance ingredient is produced when roasted bean. The fragrance component is more than 100 kinds. According to the non-enzymatic browning reaction, various flavors unique to coffee beans are also produced. The production of flavor components occurs mainly at the last stage of the roasting, and the oil component flows out to the surface of the beans. Coffee beans normally contain 2 to 9% sugar, but the sugar is almost exhausted through the roasting process.

The coffee contains about 10% of caffeine, which varies by bean. Caffeine is partly lost by sublimation in the frying process, but its weight is reduced as well, so the overall content ratio is not much different.

The roasted coffee beans are pulverized to 150-200 mesh in the coarse grinding means 103 and finely pulverized in the nano-scale by the nano grinding means. There are no internationally recognized rules for nano-scale, but academics generally refer to sub-100 nanometers as nano-grade.

Further, the soybeans 104 are selected and impurities are removed. Then, the soybeans 104 are roasted in the power distribution means 105 at a temperature of about 200 degrees Celsius for about 20 minutes and then pulverized to 150-200 mesh at the coarse grinding means 106. Then, And finely pulverized in the nano scale by the means 107. When the beans are heated to about 200 degrees Celsius, the bean starch component turns into a water soluble dextrin component, and when it is mixed with water, the coagulation phenomenon disappears and the bean flavor and odor inherent in the beans disappear.

When the above-mentioned nano-sized pulverized coffee powder is packed as it is, instant powdery coffee becomes instant coffee, and when it is mixed with water, the texture of the instant coffee becomes the same as that of conventional instant coffee due to molecular bonding with water molecules.

The nano powder of soybean roasted with the above-prepared coffee powder is mixed with the sweetener (109) (the mixing ratio may be changed according to the consumer's taste), and when wrapped in disposable stick type coffee, And the health functional sieving agent contained in the coffee beans and the soy beans makes the well-being type stick coffee significantly improved in functionality as compared with the stick coffee mixed with the conventional instant coffee.

In addition, when coffee creamer is mixed with nano powder instead of soybean, only the functional ingredient is changed and various flavorful sticky coffee is obtained due to various spice ingredients mixed with creamer.

In addition, when instant coffee prepared as described above is mixed with functional ingredients such as tocopherol and spices, instant coffee containing various flavors and functional ingredients is produced.

FIG. 2 shows a method for producing a liquid instant coffee with a roasted coffee bean. As shown in FIG. 2, the coffee beans 201 are selected to remove impurities and then roasted at a temperature of 200 ° C or more in the power distributing means as described in the previous step.

When the roasted coffee beans are roughly pulverized in the coarsely pulverizing means 203 and then the purified water 204 is mixed in the liquid type wet nano-crushing means 205 and finely pulverized in the nano scale (preferably pulverized to about 40 nano ), Instant coffee in liquid form, and the concentration of coffee can be arbitrarily controlled according to the content of purified water.

In addition, if the roasted coffee beans and the roasted beans are pulverized together with the liquid type wet nano crushing means, the bitter taste of the conventional coffee can be arbitrarily adjusted according to the mixing ratio of the soy nano-particles, thereby improving the bitter taste of the coffee, Delicious coffee 'will be born.

It is because the present nano grinder is a technical obstacle that can not be crushed into nano grade directly from the bean pulverizer after pulverizing the roasted coffee bean or bean with the nano grinder.

When the above-mentioned liquid instant coffee is mixed with the sweetener 207 selected from the soybean nano powder 208 and the creamer 209, homogenized at a high pressure in the homogenizer 210 and packaged in a stick-like bag to become a liquid stick coffee Consumers will be diluted with water in the same way as conventional powdered stick coffees and will be well-being stick coffees due to the functional ingredients contained in the coffee beans.

1, a wet coffee is prepared by the method shown in Fig. 2, and a mixture of a mixing agent (sweetener and sweetener selected from nano powder of soybean or creamer) to be mixed at the time of packing with stick coffee The ratio may be chosen according to the consumer's preference, and the coffee and the mixture may be mixed and packaged, or the coffee and the mixture may be separated step by step, for example by placing the coffee powder at the bottom and then the creamer, Sugar or other sweetener, so that the consumer can adjust the amount of the mixture when necessary, or the coffee and creamer (or the nano powder of soybean) and the sweetener are separated and packaged separately, It can be packed so that it can be arbitrarily adjusted according to taste.

INDUSTRIAL APPLICABILITY The instant coffee production process of the present invention significantly reduces energy compared to the conventional instant coffee production process. Specifically, in the conventional instant coffee manufacturing process, roasted coffee beans must be pulverized to an appropriate size through a pulverizer to increase the contact area with water, thereby easily extracting the coffee effective ingredient.

Industrial extracts for the production of instant coffee require extraction of all soluble components at high temperature (100-180 ° C.) and high pressure (18 atmospheric pressure or below) in order to increase the yield, and water vapor generated during extraction is passed through a condenser The fragrance is recovered. The aroma thus recovered is mixed with the coffee extract concentrate to reinforce the aroma.

 In addition, the coffee extract obtained through the concentrating extraction tower has a very low solid content, so when it is dried, the energy consumption is high and the drying cost is high and the quality is low. Therefore, a concentration process is essential prior to the drying process. As the concentration method, generally a vacuum heating concentration method or a freezing concentration method is used.

Vacuum heating concentrate is a well known technology with a low investment in facility, but because of the loss of flavor components due to heating and the thermal decomposition of coffee components, a high quality concentrate can not be obtained.

In the freezing concentration method, the coffee extract is put into a cooling device and the temperature is lowered to below the freezing point, and ice particles of the extract formed at this time are removed. It is suitable for obtaining a concentrate having excellent aroma, but it is expensive and is mainly used for producing high-quality coffee.

At temperatures below -25.3 ° C, the coffee concentrate becomes frozen. When the temperature reaches -40 ° C, the solid solid structure is maintained and the process becomes easy. The granulated freeze-dried coffee material is dried in a drying chamber maintained at a pressure of 1/1000 atm and a temperature of 50 to 70 ° C. The moisture content should be maintained at around 2%. This is the key to keeping the temperature of the drying chamber constant. If the temperature is raised too much, the surface of the ice melts partially, which is a factor that deteriorates the quality of the coffee. Freeze-dried coffee has a porous structure and is readily soluble in water. Therefore, it is possible to easily make the coolcoffee in the summer.

Therefore, a large amount of energy is consumed in the above-mentioned process. However, the process of the present invention includes roasting the coffee beans, pulverizing the roasted coffee beans, and then finely pulverizing the coffee beans in a nano scale. Since the concentration step and the freeze drying step are unnecessary, the energy can be reduced to 1/2 or less as compared with the conventional method, thereby providing a low-carbon green process technology.

In addition, the present invention can be applied to a process for producing a powdered coffee by a method of producing a liquid type coffee by the above-described method and then drying and pulverizing the 'prepared liquid type coffee'. In this case, the roasted coffee beans are placed in a wet type nano- It is possible to prepare freeze-dried coffee without the need to concentrate it by controlling the mixing ratio of the purified water at the time of pulverization to thereby produce powdery coffee which is easily dissolved in cold water.

[Example 1]

The coffee bean of the Arabica species was roasted in a rotary distributor at 200 degrees Celsius for 17 minutes, pulverized to about 150 mesh with a general mill, and pulverized to 42 nm with a nano-pulverizer.

As a result of pouring 200 ml of water of 97 degrees Celsius into 16 grams of ground coffee powder which is finely pulverized by nano-scale as above, Aroma obtained high quality black coffee which floated on water together with coffeeol, , A coffee excellent in the ability to feel the presence of particles was produced.

[Example 2]

The beans roasted at 200 ° C for 20 minutes were mixed with 6 gr of soybean nano powder finely pulverized to 40 nano-scale, and 4 gr of the ground coffee powder obtained in Example 1 were mixed with 200 ml of water at 97 ° C. I was able to get better latte coffee than conventional stick coffee.

[Example 3]

The roasted coffee beans of Arabica spp. Were roasted in a rotary dispenser at 200 degrees Celsius for 17 minutes, pulverized to about 150 mesh with a general crusher, and then mixed with purified water of a coffee weight ratio of 10 times, and pulverized to 40 nm by a wet nano-pulverizer.

As a result of the above dilution by pouring 200 ml of water at 97 degrees Celsius into 16 gr of the liquid coffee bean which is finely pulverized in the nano scale, the aroma was able to obtain good quality black coffee which floated on the water together with coffeeol, Excellent black coffee was produced.

[Example 4]

The beans roasted at 200 ° C for 20 minutes were mixed with 6 gr of soybean nano powder finely pulverized to 40 nano size and 4 gr of the coffee bean solution obtained in Example 1 and diluted in 200 liters of water at 97 ° C. We were able to get better latte coffee than conventional stick coffee

1, instant coffee produced by the dry nano process of the present invention uses 100% of coffee beans and is superior to conventional instant coffee because it uses both high-quality protein and functional cleanser contained in coffee bean, So that it can be used in a more advanced well-being type instant coffee manufacturing industry.

2, when producing stick-type coffee mixed with nano powder and sweetener roasted in the coffee powder of the present invention, the aroma is the same as the coffee bean, and the bitterness of the coffee is greatly neutralized due to the nano powder of the soybean, Can be used in the stick-type coffee manufacturing industry.

3, since various kinds of coffee beverages containing liquid instant coffee made by the wet nano process of the present invention can be produced, they can be used in various coffee beverage manufacturing industries using liquid instant coffee.

4) The present invention can be used in an industry for producing sticky coffee in liquid form by mixing nano powder of soybean roasted in liquid instant coffee prepared by the wet nano process of the present invention and sweetener.

5, the instant coffee production process of the present invention can reduce the energy to half or less as compared with the conventional instant coffee production process, and thus can be used as a low-carbon green industry.

101: Coffee source 102: Roasting means 103: Crushing means 104: Soybean 105: Power distribution means 106: Crushing means 107: Division crushing means 108: Mixing means 109: Sweetener 110:
201: Coffee bean 202: Power distributing means 203: Crushing means 204: Purified water 205: Wet nano crushing means 206: Homogeneous means 207: Sweetener 208: Soybean nano powder 209: Creamer 210:

Claims (13)

delete delete delete delete delete delete A method for producing instant coffee in liquid form,
A method for producing a liquid type instant coffee, characterized in that the roasted coffee bean is pulverized and then mixed with purified water and finely pulverized by a liquid type wet nano grinding means to prepare a liquid type coffee. The method of claim 7,
Roasted coffee beans and roasted beans are coarsely pulverized to adjust the bitter taste of the coffee according to the blending ratio and then pulverized together with a liquid type wet nano crushing means The method according to claim 7 or 8,
A method of producing a liquid type instant coffee characterized by mixing a spice, a sweetener, a roasted bean fine powder or a coffee creamer with a liquid coffee, and homogenizing the coffee with a homogeneous means The method of claim 9,
It is possible to mix liquids and liquid type coffee homogenized by homogeneous means by mixing ingredients selected from spices, sweeteners, fine powder of roasted soy beans or coffee creamer into liquid type coffee, and mix them in a selected ratio according to consumer's taste. Wherein the instant coffee is packaged in a coffee stick. A method of instant coffee production,
(1) a step of pulverizing the roasted coffee beans, mixing the roasted coffee beans with purified water, finely pulverizing the roasted coffee beans with a liquid type wet nano grinding means to prepare a liquid type coffee,
(2) A method for producing instant coffee using all of the coffee beans, comprising the step of drying and finely pulverizing the liquid coffee produced by the above method.

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