KR101457615B1 - A method of manufacturing fermented coffee Phellinus - Google Patents

Abstract

The present invention relates to a process for producing coffee fermented with a mushroom. More particularly, the present invention provides a method for producing coffee fermented with a mushroom of the present invention, comprising the steps of: (a) drying the mushroom with a water content of 5% or less and pulverizing the mushroom to a size of 20 to 50 탆; (b) mixing the ground mushroom powder of step (a) with purified water in a volume ratio of 1: 1 to 1: 5; (c) fermenting the material of step (b) at a temperature of 25 ° C to 35 ° C for 5 days to 7 days; (d) mixing purified water at a weight ratio of 1: 1 to 1: 3 to the material of step (c) and extracting the mixture at 50 ° C to 70 ° C for 2 hours to 3 hours; (e) filtering the material of step (d) and cooling it to 1 to 5 ° C to obtain an extract; (f) mixing the material of step (b) with purified water at a volume ratio of 1: 2 to 1:10, and extracting the mixture at a temperature of 90 ° C to 100 ° C for 1 hour to 3 hours; (g) filtering the extract of step (f) and cooling the solution at 20 ° C to 35 ° C to obtain an extract; (h) washing the coffee bean which has separated the pulp from the harvested coffee bean and drying it at a moisture content of 10% to 20%; (i) the dried coffee bean of step (h): the fermented extract of step (e): mixing the hot water extract of step (g) at a weight ratio of 20 to 50: 1 to 10:50 to 80; (j) fermenting the mixed material of step (i) at a temperature of 20 ° C to 50 ° C for 24 hours to 72 hours; (k) removing the fermented coffee beans of step (j) to remove moisture; (l) adding the coffee beans of step (k) to the mushroom extract of step (g), soaking the coffee beans for 1 to 2 hours, and then removing the moisture; (m) drying the coffee bean of the step (l) at a moisture content of 11% to 13% to produce a product.

Description

Technical Field [0001] The present invention relates to a method of producing fermented coffee by fermented coffee,

The present invention relates to a process for producing coffee fermented with a mushroom.

Woody mud mushroom (Mulberry) is a mushroom belonging to the genus Basidiomycotina, Aphyllophorales, Hymenochaetaceae, and Phellinus Quel. It is known as mulberry (桑黄) because it grows in the stem of mulberry and is yellow except for the surface of the head. Mushroom is a natural mushroom of apple tree, mulberry tree and oak tree which is grown in the middle medicine major (中 药 大 辭典, Shanghai science and technology), and it is called mushroom, I have a tinnitus. In addition, the mulberry ear in the Divine Materia Medica is recorded in the section of the mulberry bark (Morus alba L., mulberry), and it is recorded in the Ming Dynasty, ) Is classified as a part of the neck ear in the main gangbang (草 綱 根), and is recorded as 桑 耳, 桑,, ivory moth, 桑 臣, and 桑 黃. And Dongbok-bop (醫 宝) in the category (桑 耳), the situation (桑黄) are classified. Woody mud (Phellinus linteus) (Berk. Et Curt) Aoshima, P. igniarius (L. exFr.) Quel, P. yucatensis (Murr.) Imazek, Fomes yucatensis Murrill., Phropolyporus yucatensis Murr. Phellinus igniarius (Lex Fr.) Quel, which is native to the broadleaf trees such as Mulberry, Yang, and Duchin, Unlike the mulberry mulberry, woody mulberry, which is a scientific name of the mushroom and is a true meaning (桑 黃), is native only to mulberry (桑 樹), and its scientific name is Phellinus linteus (Berk. Et Curt) Aoshima , 1975).

       Woody mud (situation) The mushroom is a mushroom native to the stump of mulberry. Its shape maintains its shape like yellow grass clusters at the beginning, but the shape after it is grown is called stubborn tongue . The upper part of the tongue-like shape varies slightly depending on the breed of the situation, but it may also be colored like mud and appear as blackened like a cuticle of persimmon. The pharmacological action of woody mud (mushroom) is known to enhance the immune function when chemotherapy is performed after gastrectomy of liver cancer including gastric cancer, esophageal cancer, duodenal cancer, colorectal cancer and rectal cancer. It also activates and detoxifies uterine hemorrhage and subarachnoid, menstrual irregularities, intestinal hemorrhage, the ovary and gastrointestinal function. Ikegawa et al. (Gann, 59, 155, 1968) reported that the mushroom of the woody mushroom had a higher tumor inhibition rate than the mushroom (Coriolus versicolor) and the mushroom (Lent inusedodes). Protein Nucleic Acid Enzyme, 426, 1976) reported that the anticancer activity was 96.7%. (Arch, Pharm. Res., 17, 337, 1994) suggested that mycelial protein polysaccharide effectively inhibited Sarcoma 180 multiple cancer and solid tumors. Reported that polysaccharides having antitumor activity were mainly composed of glucose and galactose, mannose, and arabinose as the major polysaccharides. The hydrolyzed extract of mushroom mycelium exhibits anticancer activity by enhancing the nonspecific immune function of the host by acting on NK cell function, LD50 was reported to be safe at 1,500 mg / kg or more.

      Coffee is a processed coffee bean or a palatable food with added food additives. Its origin is taken from the Arabic gahweh to the Turkish coffeeh, which is now the coffee, and in the early 17th century Introduced in Europe and spread to popular beverages until now. Coffee is a processed food that is refined and roasted with seeds of plants. The ingredient contains caffeine, trigonelline and chlorogenic acid. Caffeine is a substance that stimulates the central nervous system or muscles . Therefore, when you drink coffee, refreshing feeling or excitement is transmitted, and there is fatigue recovery or awakening action. It has a diuretic effect and has a medicinal effect on headache, especially migraine. The bitter taste of coffee is when it is roasted by caramel with sugar.

Coffee is the fruit of the Akaneera evergreen shrub belonging to more than a thousand. It is grown in tropical regions of Africa and Southeast Asia. Origin is Ethiopian Arabica (C. arabica), Congo native Robusta species (C. canephore variant C. robusta). There is C. liberica from the west coast of Africa. Of the total world production, Arabica paper is 80%, Robusta paper is about 20%, and there are not many liberian species. While Arabica species are excellent in flavor but weak in insect pests, Robusta species are not very good in flavor and taste, but they are very strong and resistant to disease. The amount of water soluble ingredients and caffeine is higher than other varieties, so it is a type widely used for the production of instant coffee. Ribery carcass has a strong character, but production is decreasing because fragrance is lower than arabica.

Coffee is produced through processes such as selection, roasting, grinding, extraction, concentration, and drying of beans. Roasting technology, when roasted soybeans firepower, coffee, soybean oil, sugar, and fragrance ingredients cause chemical changes, resulting in a unique flavor, aroma and flavor of coffee. Bitter taste increases with less roasting. In addition, sugar is caramelized and brownish brown.

Generally, the pulp of coffee beans is removed by dry or wet method. It is fermented in order to remove the skin and mucus. Through this process, the taste of coffee has a bad smell or sour taste and it lowers the quality of coffee. The object of the present invention is to improve the quality of coffee by lowering the flavor and sour taste of green beans, which are produced in the process of separating and fermenting the pulp of coffee beans.

The present invention relates to a process for producing coffee fermented with a mushroom. More particularly, the present invention provides a method for producing coffee fermented with a mushroom of the present invention, comprising the steps of: (a) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 to 50 탆; (b) mixing the ground mushroom powder of step (a) with purified water in a volume ratio of 1: 1 to 1: 5; (c) fermenting the material of step (b) at a temperature of 25 ° C to 35 ° C for 5 days to 7 days; (d) mixing purified water at a weight ratio of 1: 1 to 1: 3 to the material of step (c) and extracting the mixture at 50 ° C to 70 ° C for 2 hours to 3 hours; (e) filtering the material of step (d) and cooling it to 1 to 5 ° C to obtain an extract; (f) mixing the material of step (b) with purified water at a volume ratio of 1: 2 to 1:10, and extracting the mixture at a temperature of 90 ° C to 100 ° C for 1 hour to 3 hours; (g) filtering the extract of step (f) and cooling the solution at 20 ° C to 35 ° C to obtain an extract; (h) washing the coffee bean which has separated the pulp from the harvested coffee bean and drying it at a moisture content of 10% to 20%; (i) the dried coffee bean of step (h): the fermented extract of step (e): mixing the hot water extract of step (g) at a weight ratio of 20 to 50: 1 to 10:50 to 80; (j) fermenting the mixed material of step (i) at a temperature of 20 ° C to 50 ° C for 24 hours to 72 hours; (k) removing the fermented coffee beans of step (j) to remove moisture; (l) adding the coffee beans of step (k) to the mushroom extract of step (g), soaking the coffee beans for 1 to 2 hours, and then removing the moisture; (m) drying the coffee bean of the step (l) at a moisture content of 11% to 13% to produce a product.

The coffee beans produced through the fermentation process of the present invention have no odor and no sour taste. Especially, the coffee made by roasting the coffee bean of the present invention has enhanced flavor and aroma, and there is no drying phenomenon of mouth appearing after drinking coffee.

In order to accomplish the above object, the present invention relates to a process for producing coffee fermented with a mushroom. More particularly, the present invention provides a method for producing coffee fermented with a mushroom of the present invention, comprising the steps of: (a) drying the mushroom with a water content of 5% or less and pulverizing the mushroom to a size of 20 to 50 탆; (b) mixing the ground mushroom powder of step (a) with purified water in a volume ratio of 1: 1 to 1: 5; (c) fermenting the material of step (b) at a temperature of 25 ° C to 35 ° C for 5 days to 7 days; (d) mixing purified water at a weight ratio of 1: 1 to 1: 3 to the material of step (c) and extracting the mixture at 50 ° C to 70 ° C for 2 hours to 3 hours; (e) filtering the material of step (d) and cooling it to 1 to 5 ° C to obtain an extract; (f) mixing the material of step (b) with purified water at a volume ratio of 1: 2 to 1:10, and extracting the mixture at a temperature of 90 ° C to 100 ° C for 1 hour to 3 hours; (g) filtering the extract of step (f) and cooling the solution at 20 ° C to 35 ° C to obtain an extract; (h) washing the coffee bean which has separated the pulp from the harvested coffee bean and drying it at a moisture content of 10% to 20%; (i) the dried coffee bean of step (h): the fermented extract of step (e): mixing the hot water extract of step (g) at a weight ratio of 20 to 50: 1 to 10:50 to 80; (j) fermenting the mixed material of step (i) at a temperature of 20 ° C to 50 ° C for 24 hours to 72 hours; (k) removing the fermented coffee beans of step (j) to remove moisture; (l) adding the coffee beans of step (k) to the mushroom extract of step (g), soaking the coffee beans for 1 to 2 hours, and then removing the moisture; (m) drying the coffee bean of the step (l) at a moisture content of 11% to 13% to produce a product.

Coffee produced according to the fermentation process of the present invention has no odor and no sour taste. Especially the taste and flavor are strengthened and there is no drying phenomenon of the mouth after drinking coffee.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to enable those skilled in the art to more fully understand the present invention.

Example

The dried Colombian arabica green beans were prepared by the method of the above invention, roasted and ground, and coffee was extracted and prepared for tasting.

Comparative Example

Dried Colombian arabica green beans were roasted and ground, and coffee was extracted and prepared for tasting.

The extracts of coffee produced according to Examples and Comparative Examples were evaluated by the following method. The evaluation method was to evaluate the satisfaction of the taste and flavor after trialing the coffee of Examples 1 and 2 and Comparative Examples 1 and 2 against 30 men and women of 20 to 40 years. (Very bad: 1 point, slightly worse: 2 points, average: 3 points, slightly better: 4 points, very good: 5 points) for the sensory test items Respectively.

≪ Evaluation table when coffee beans are extracted and tasted > division incense flavor Dry mouth feeling after tasting Overall likelihood Example 5 4.9 5 5 Comparative Example 4.1 4.0 1.8 3.3

Referring to Table 1, it can be seen that the flavor and taste of the Examples were improved compared to the Comparative Examples, and the drying phenomenon of the mouth, especially after drinking coffee, was remarkably lowered, and the overall preference was greatly improved.

Claims (5)

(a) drying the mushroom with a water content of 5% or less, and pulverizing the mushroom to a size of 20 탆 to 50 탆;
(b) mixing the ground mushroom powder of step (a) with purified water in a volume ratio of 1: 1 to 1: 5;
(c) fermenting the material of step (b) at a temperature of 25 ° C to 35 ° C for 5 days to 7 days;
(d) mixing purified water at a weight ratio of 1: 1 to 1: 3 to the material of step (c) and extracting the mixture at 50 ° C to 70 ° C for 2 hours to 3 hours;
(e) filtering the material of step (d) and cooling it to 1 to 5 ° C to obtain an extract;
(f) mixing the material of step (b) with purified water at a volume ratio of 1: 2 to 1:10, and extracting the mixture at a temperature of 90 ° C to 100 ° C for 1 hour to 3 hours;
(g) filtering the extract of step (f) and cooling the solution at 20 ° C to 35 ° C to obtain an extract;
(h) washing the coffee bean which has separated the pulp from the harvested coffee bean and drying it at a moisture content of 10% to 20%;
(i) the dried coffee bean of step (h): the fermented extract of step (e): mixing the hot water extract of step (g) at a weight ratio of 20 to 50: 1 to 10:50 to 80;
(j) fermenting the mixed material of step (i) at a temperature of 20 ° C to 50 ° C for 24 hours to 72 hours;
(k) removing the fermented coffee beans of step (j) to remove moisture;
(l) adding the coffee beans of step (k) to the mushroom extract of step (g), soaking the coffee beans for 1 to 2 hours, and then removing the moisture;
(m) drying the coffee bean of the above step (l) at a moisture content of 11% to 13% and commercializing the coffee bean.
A coffee processed product obtained by roasting coffee beans produced by the manufacturing method of claim 1.
A coffee processed product obtained by pulverizing the roasted coffee bean of claim 2 and pulverizing it to 5 mm or less.
A coffee drink prepared by adding the coffee extract of claim 3 and an additive of sugar and milk or prim.
A mixed coffee prepared by mixing the water-soluble coffee powder extracted with the coffee of claim 3, sugar and milk powder or prim.