KR101566475B1

KR101566475B1 - Manufacturing method of coffee podwer using Sambung Nyawa

Info

Publication number: KR101566475B1
Application number: KR1020150052085A
Authority: KR
Inventors: 박신정
Original assignee: 주식회사 하슬라아트월드
Priority date: 2015-04-13
Filing date: 2015-04-13
Publication date: 2015-11-05

Abstract

The present invention relates to a method for preparing coffee powder using coffee beans and coffee beans,
The coffee according to the present invention is characterized by containing 0.1 to 40% of the total weight of the coffee as the processed date.
According to the present invention, it is possible to feel a softer and richer flavor and aroma than ordinary coffee while maintaining the original taste and aroma of coffee even though the coffee contains the name of the month, And the mixture is supplied to the crude coffee juice as a mixture of the first half of the first half and the second half of the second half of the second half of the second half, If coffee powder is provided as an instant coffee powder, it is possible to concentrate the coffee bean extract and coffee concentrate to powder, and mix it with the bean powder at a specific weight ratio, thereby minimizing the taste and aroma of the coffee bean itself The taste and flavor of the coffee becomes deeper and smoother.

Description

{Manufacturing method of coffee podwer using Sambung Nyawa}

The present invention relates to a process for preparing coffee powder using coffee beans, coffee beans using sunflower seeds, and coffee powder using sunflower seeds.

In general, coffee is an evergreen shrub belonging to more than a thousand (madagascar), mainly cultivated in a place with high rainfall of tropical climate, and good goods are produced in high altitude area of 1,000 ~ 3,000m above sea level.

Such coffee is a kind of multi-purpose food widely used in the world, and it is drunk in the form of coffee beans or instant coffee.

Instant coffee is usually prepared by pulverizing and roasting coffee beans, filtering the extract through a cell, evaporating the coffee extract obtained by freeze-drying, etc. The user can dissolve the instant coffee formed into powder form into hot water .

Since coffee beans are used to roast coffee beans in a dry state, that is, they are roasted and ground and then coffee is extracted into warm water for drinking, the user can enjoy the unique taste and aroma of coffee beans, It is troublesome for the user to directly perform the storage, distribution, crushing, and extraction processes.

Instant coffee is prepared by grinding coffee beans to the appropriate size after extracting, mixing and distributing beans, extracting the coffee liquid with hot water from an extractor, and then pulverizing the coffee beans by vacuum evaporation and freeze concentration It leads to coffee.

The main flavor of coffee is caffeine, a plant alkaloid of the formula C8H10O2N4, which is a colorless, odorless, bitter, needle-like crystal. Such caffeine stimulates the central nervous system to wake up the mind, promotes the function of the heart, acts as a diuretic, increases the amount of urine, stimulates the stomach and promotes the secretion of gastric acid.

However, such caffeine has a problem in that it may cause side effects if it is consumed at a proper amount or more. Caffeine in coffee stimulates the central nervous system, so sleeping is not a typical symptom. For healthy people, coffee stimulates the central nervous system to improve mood and work efficiency, but fatigue is added to fatigued people. . In addition, coffee stimulates the stomach wall to promote gastric acid secretion, and the stomach to connect the esophagus sphincter loosens the stomach acid into the esophagus can reverse the heartburn can make worse, so drinking more than six cups of coffee per day, .

Coffee should also be avoided in patients with irritable bowel disease accompanied by acute chronic enteritis or abdominal pain. It should be avoided because it can increase blood pressure and cholesterol levels by inducing arrhythmia in people with sensitive heart. A woman may be at risk of premature birth.

Therefore, recently, there has been an attempt to develop a tea or the like containing an extract of a plant having an active ingredient which is good for the body while keeping the flavor of the coffee while keeping the flavor of coffee while reducing the amount of caffeine.

As a related art, a method for producing a herb coffee (Korean Patent Registration No. 375370, Patent Document 1) discloses a method for producing a herb coffee, which comprises drying and pulverizing the coffee bean after it has been dried and heated at a high temperature and then extracted with purified water to obtain an extract, Dried and ground to produce powdered coffee. The herbal mixture is pulverized and extracted with the same water to obtain an extract, followed by concentration and pulverization, and a powdery herb extract obtained by mixing the obtained powder with the coffee powder is disclosed .

In addition, "Instant coffee added with vegetable additives" (Korean Patent Laid-Open No. 10-2003-0004180, Patent Document 2) discloses a technique of mixing Dock, Oriental duck, and Cheongmyeong duck with powders or concentrates and mixing them with coffee .

Although a number of techniques have been disclosed for adding various plant materials known to have such active ingredients to coffee, conventionally proposed vegetable materials are generally fragrant, and have a bitter taste and a reduced taste and aroma of coffee when mixed with coffee .

Furthermore, in order to reduce caffeine consumption, these vegetable ingredients must be used in a large amount, and in this case, the phenomenon of losing the taste and aroma of coffee becomes much more intense.

Particularly, when the ordinary coffee which has not been primed is mixed with hot water and the time passes, the taste is consumed. In the case of the above-mentioned conventional techniques, bitterness tends to be strengthened or maintained. There was a problem that it was deteriorated.

On the other hand, it has been widely used for reproductive medicine because it is known to be effective for diabetes and high blood pressure kidney disease in folk medicine of Southeast Asia including Indonesia, China and Japan.

(Korean Patent Registration No. 1360223, Patent Document 3) discloses a method for producing functional foods, which comprises mixing Baekjangam and red ginseng with Namgwoncho and extracting them using water, And a technique for producing a fermentation broth by inoculating the fermentation broth.

In addition, as a result of the Internet survey related to the beginning of the first half of the first half of the year, the leaves of the first half of the moon are dried and put into water and boiled.

As described above, there is not yet a technology to be added as a raw material of coffee, which is used as a health supplement food through fermentation or a tea boiled in water.

KR 10-375370 (February 26, 2003) KR 10-2003-0004180 (2003.01.14) KR 10-1360223 (2014.02.03)

The present invention relates to a coffee powder and a method of manufacturing the same using coffee beans and bean curd seeds using the coffee bean curd according to the present invention to solve the above problems. It is softer and richer in taste and aroma than ordinary coffee.

In addition, it is recommended that the first half of each month be processed and provided according to the type of coffee, while the first half of the crude coffee juice is mixed with the first half of the first half, and the first half of the coffee beans is mixed with the second half of the second half. So as to provide a coffee having excellent taste and flavor.

Especially, when it is provided as instant coffee powder, it can be concentrated and powdered in the first half of the first day and then mixed with the bean powder at a specific weight ratio, thereby minimizing the taste and aroma of the first half of the first half, thereby deepening the taste and aroma of the coffee I want to be able to soften.

In addition, it is aimed to increase the preference of the dietary supplements as a raw material of coffee, which is a beverage that is often consumed by the general public, which is known to have effects such as vascular diseases, hypertension, diabetes prevention and anti-cancer action.

In order to solve the above-mentioned problem, the coffee of the present invention comprises 0.1 to 40% of the total weight of the coffee.

At this time, the processed Namyeokcho is composed of 10% to 20% of the total coffee weight, which is mixed with hot water and water, heated at low temperature and then filtered and then filtered. And 90 to 80% of the weight of the coffee.

Alternatively, the processed frost leaf may be 1 to 15% by weight of the total coffee weight, and the coffee is a bean powder, which is 99 to 85% by weight of the total coffee weight .

In addition, the method for producing a coffee powder of the present invention comprises: a step of preparing an early-flowering extract, which is prepared by mixing water with water, matured at low temperature and then aging at low temperature, A coffee concentrate preparation step of adding hot water to the bean powder, extracting it in an espresso system and concentrating it to prepare a coffee concentrate; A primary mixing step of mixing the starter extract and the coffee concentrate in a weight ratio of 1: 1 to 10 to prepare a mixture; Concentrating the mixture to obtain a dried product, and then pulverizing the mixture to prepare a concentrated powder; And a second mixing step of mixing the concentrated powder and the bean powder to produce a coffee powder.

More specifically, in the step of preparing the first step of the first step, the stem and leaves of the first and second deciduous stages are harvested and the stem and the leaf are mixed at a weight ratio of 1: 1 to 5, After drying, 5 ~ 60 times of the weight of the mixture of dried leaves and stem mixture is prepared and mixed with the mixture, heated at 80 ~ 100 ℃ for 3 ~ 10 minutes and then heated at 2 ~ 7 ℃ Aged for 5 to 9 days and then sieved to prepare a coffee concentrate. In the step of preparing the coffee concentrate, the ground bean powder prepared by roasting is pulverized, hot water is added to the pulverized bean flour, and the mixture is heated at 88 to 94 ° C, 5 to 7 bar And concentrating the extract to a concentration of 55 to 65 brix under the condition of 50 to 60 ° C and 640 mmHg. The primary mixing step is to mix the extract of Namyeolchocho and coffee concentrate in a ratio of 1: 2.5 to 3.5 By weight, Wherein the step of preparing the concentrated powder comprises concentrating the mixture of the perennial plant extract and the coffee concentrate by any one of the methods of vacuum evaporation or freeze concentration to obtain a dried product and then pulverizing it to prepare a concentrated powder, The mixing step is characterized in that 90 to 98% by weight of the concentrated powder and 10 to 2% by weight of the bean powder are mixed.

According to the present invention, even though the coffee contains the sunflower seeds, the taste and flavor of the original coffee can be maintained and the taste and flavor of the coffee can be smoother and richer than that of the ordinary coffee.

In addition, it is recommended that the first half of each month be processed and provided according to the type of coffee, while the first half of the crude coffee juice is mixed with the first half of the first half, and the first half of the coffee beans is mixed with the second half of the second half. So that it is possible to provide a coffee having excellent taste and flavor.

Especially, when it is provided as instant coffee powder, it can be concentrated and powdered in the first half of the first day and then mixed with the bean powder at a specific weight ratio, thereby minimizing the taste and aroma of the first half of the first half, thereby deepening the taste and aroma of the coffee It becomes soft.

In addition, it is possible to increase the preference of the surrogate person by adding it as a raw material of coffee, which is a beverage which is often consumed by the general public, which is known to have effects such as blood vessel disease, hypertension, diabetes and anti-cancer action.

As described in the prior art, the inventors of the present application have found that a variety of plants that can drink with coffee, including a large amount of ingredients capable of alleviating side effects of coffee, While researching materials which do not occur like bitter taste and minimize the phenomenon compared to the amount of use, when the addition of the name of the mugwort is used, the taste and flavor of the consumer is such that the consumer can not confirm whether or not the other materials are added, Rather, the taste and aroma of the coffee is not only deepened and softened but also the coffee taste is not consumed even when the coffee is cooled, and the taste and flavor thereof is maintained.

The main ingredient of the present invention is known to be rich in 26 organic components such as germanium, chalcone, citric acid, vitamin B, sulfur calcium, amino acid and alkaloid.

Germanium, a typical element of early menstruation, is known to prevent vascular disease, decompose lipid peroxidation that narrows the blood vessel wall, and prevent blood vessel injury from occurring.

In addition, chalcone is known to inhibit the growth of cancer cells by antioxidants, but to inhibit the transformation of normal cells into cancer cells. It is known that chalcone has a fundamental anti-cancer effect. It is known to inhibit proliferation.

In addition, polyphenol component of the beginning of the first half of the mushroom is a well-known antioxidant, which inhibits active oxygen, and is known to prevent heart disease with anticancer action.

These early menstrual periods are known to be effective for diabetes, so called diabetic seconds. According to a Chinese medical research team study, diabetic patients show a very effective blood glucose reduction effect three months a day after taking one month of ingestion.

In addition, it inhibits the activity of tyrosinase and is effective for skin whitening, and it is known to have effects such as skin calming, antibacterial and antiallergic effects.

These early menstrual phases contain a large amount of ingredients effective for the prevention of diseases such as blood lipid elevation, blood pressure rise and diabetes, which are side effects of coffee abuse.

The coffee according to the present invention is characterized by containing 0.1 to 40% of the total weight of the coffee as the processed date.

More specifically, when it is provided as a coffee bean powder, it is preferable that the bean curd leaf powder is 1 to 5% by weight of total coffee and the bean powder is 99 to 95% by weight. When it is provided in a tea bag, It is preferable that the leaf powder of mushroom early leaf is 5 to 15% by weight of the total coffee and the bean powder is 95 to 85% by weight.

In addition, the method for preparing coffee powder using the method according to the present invention is characterized in that the method comprises the steps of: mixing the water with the water, heating the mixture at low temperature; A coffee concentrate preparation step of adding hot water to the bean powder, extracting it in an espresso system and concentrating it to prepare a coffee concentrate; A primary mixing step of mixing the starter extract and the coffee concentrate in a weight ratio of 1: 1 to 10 to prepare a mixture; Concentrating the mixture to obtain a dried product, and then pulverizing the mixture to prepare a concentrated powder; And a second mixing step of mixing the concentrated powder and the bean powder to produce a coffee powder.

Hereinafter, embodiments of the present invention will be described in more detail.

Example 1: Preparation of coffee concentrate

The green bean is the seed which has peeled off the outer skin, pulp, endosperm, and hull from the red or yellow cherry of coffee tree. Coffee beans are roasted by adding heat to roasted beans. The degree of roasting, the degree of sourness, the degree of sweetness and bitter taste changes with time, and the degree of creaming and craving changes as well.

The coffee used in the present invention was 100% arabica green bean having balance of sourness, sweetness, and flavor of the body of coffee, and the beans were roasted using a direct roaster.

The roaster was roasted by putting green beans in the roaster while the roaster was heated to 190 to 250 ° C.

When the green beans were introduced, the temperature inside the roaster was instantaneously lowered and then gradually heated to volatilize the moisture contained in the green beans, inducing primary pumping and secondary puffing, and then rapidly cooling them using a cooling fan.

The prepared beans were pulverized using a pulverizer, and hot water was added to the resulting bean flour, which was then extracted with espresso at 90 ° C and 9 bar, concentrated at 55 ° C and 640 mmHg, and concentrated to 60brix to prepare a coffee concentrate.

Example 2: Preparation of crude coffee stock solution

The hot water and the bean powder were placed in a Dutch coffee machine and extracted for 12 hours to prepare a crude coffee stock solution.

The extracted crude coffee stock solution was sealed and refrigerated at 3 ° C.

<Example 3> Preparation of leaf powder for early autumn

The leaf of the first day of the first month was collected and dried at 43 ℃ for 7 hours.

The leaves of the dried mulberry leaves were put in a kettle at 280 ° C.

Leafing is to remove the inhale from the leaves and to allow the leaf components to come into the water easily.

When the temperature of the pot is lower than the above temperature, it does not ripe and it gets better.

Therefore, in the first tongue, the leaves must be fully uniformed.

The leaves were removed from the kettle and cooled.

This process is to prevent browning of the leaves, it is appropriate to send hot steam in the natural wind.

I sent out a hot steam and chopped the chestnut frost leaf in both hands and rubbed it in one direction.

It is a process of destroying the cell membranes so that various water-soluble components of the leaf of the myrtle leaves can easily come into the water.

The process of spinning, cooling and rubbing was repeated 5 times.

At this time, the temperature was gradually lowered to 250 ° C for the second, 220 ° C for the third, 190 ° C for the fourth, 150 ° C for the fifth, and the leaves were removed during one cycle of cooling, cooling and rubbing.

After finishing the final grinding process, the powder was pulverized by using a pulverizer to prepare a powdery mixture of P. japonicus leaf blade.

Example 4: Preparation of bean powder

The roasted beans were pulverized using a pulverizer to prepare bean powder.

<Example 5> Preparation of an early-morning primrose

After the leaves and stems were collected, the stem and leaves were mixed at a weight ratio of 1: 3.

The blended leaves and stems were then dried at a temperature of 43 DEG C for 8 hours to prepare a dried mixture.

30 g of a mixture of leaves and stem was prepared, and 2 liters (about 2 kg) were prepared and mixed. The mixture was heated to 100 캜 for 5 minutes, aged at 3 캜 for 7 days, A liquid phase, Namdo freshwater extract was prepared.

Example 6 Preparation of concentrated powders

The semen extract prepared in Example 5 and the coffee concentrate prepared in Example 1 were mixed at a weight ratio of 1: 3.

And then concentrated to dryness by vacuum evaporation to obtain a dried product, which was pulverized to prepare a concentrated powder.

Example 7 Preparation of Instant Coffee Powder

Instant coffee powder was prepared by weighing and mixing the concentrated powder prepared in Example 6 and the bean powder prepared in Example 4 to 95 wt% and 5 wt%, respectively.

Example 8 Preparation of Mixed Coffee Bean Powder

97% by weight of the bean powder prepared in Example 4 and 3% by weight of the bean curd leaf powder were weighed and mixed to prepare a mixed coffee bean powder.

<Example 9> Preparation of mixed coffee bean coffee tea bag

90% by weight of the bean powder prepared in Example 4 and 10% by weight of the bean curd leaf powder were mixed and packed in a tea bag to prepare a mixed coffee bean tea bag.

Example 10 Preparation of a mixed crude coffee stock solution

85% by weight of the crude coffee stock solution prepared in Example 2 and 15% by weight of the semen extract prepared in Example 5 were mixed to prepare a mixed crude coffee stock solution.

<Experimental Example 1> Sensory Test 1

The granular coffee beans sold in the market, coffee bean tea bags, and crude coffee stock solutions were purchased and prepared as Comparative Examples 1, 2, and 3.

Then, each of Examples 7 to 10 and Comparative Examples 1 to 3 was mixed with the same amount of hot water to prepare a liquid coffee, followed by sensory evaluation.

Sensory evaluation was performed by taking 1 minute, 30 minutes, and 60 minutes after hot water mixing, respectively. The fractions were evaluated by 9 point method.

In consideration of age and gender, a total of 40 men and women in their 20s and 40s were selected for each age group.

Sensory test result division 1 minute elapse 30 minutes past 1 hour elapse Example 7 6.30 5.90 5.15 Example 8 6.50 6.10 5.65 Example 9 6.31 5.85 5.32 Example 10 6.75 6.52 6.10 Comparative Example 1 5.75 5.05 3.35 Comparative Example 2 5.52 4.85 3.12 Comparative Example 3 5.85 5.21 3.45

* Sensory test value (9: good flavor, 0: poor flavor)

From the results of Table 1 above, the coffee according to the present invention was found to have a better flavor overall compared to the comparative examples, and in particular, the preference for flavor did not decrease even though the time elapsed, The evaluation of the fragrance was bad.

As a result, it can be seen that the coffee of the present invention is better in coffee aroma and can keep the aroma long.

<Experimental Example 2> Sensory Test 2

As in the sensory test 1, in Examples 7 to 10 and Comparative Examples 1 to 3, liquid coffee was prepared by mixing the same amount of hot water, respectively, and then subjected to sensory evaluation.

The sensory evaluation was performed by taking 1 minute, 30 minutes, and 60 minutes after mixing hot water, respectively. The bitterness was evaluated by the 9 point rating method.

Sensory test result division 1 minute elapse 30 minutes past 1 hour elapse Example 7 7.10 6.55 5.15 Example 8 7.85 7.22 6.81 Example 9 7.32 6.88 6.45 Example 10 7.09 6.45 6.12 Comparative Example 1 4.95 3.95 2.10 Comparative Example 2 4.35 3.12 1.85 Comparative Example 3 4.45 3.52 2.56

* Sensory test value (9: no taste, 0: taste)

From the results of Table 2 above, the coffee according to the present invention was found to have less bitter taste overall compared to the comparative examples, and the percentage of bitter taste was particularly small despite the lapse of time, The longer the time, the more the bitter taste was felt.

As a result, it can be seen that the coffee of the present invention has less coffee flavor and does not feel bitter taste over time.

In addition, Example 7 made of instant coffee powder showed no difference in taste and aroma compared to Examples 8 and 10 composed of Dutch coffee or coffee beans, and had better taste and aroma than conventional coffee .

<Experimental Example 3> Sensory Test 3

Examples 7 to 10 and Comparative Examples 1 to 3 were each mixed with the same amount of hot water to prepare a liquid coffee, and then subjected to sensory evaluation.

The sensory evaluation was done by taking 1 minute after hot water mixing, and the sensory evaluation was made using the 9 point rating method.

As for the rejection, only those who feel the heterogeneity were evaluated separately.

Sensory test result division Heterogeneity Reluctance Example 7 1.53 1.22 Example 8 1.21 1.41 Example 9 0.95 0.65 Example 10 1.22 0.45 Comparative Example 1 1.21 0.85 Comparative Example 2 1.32 0.32 Comparative Example 3 0.90 0.12

* Sensory test number (9: there is a sense of heterogeneity, there is a feeling of rejection, 0: there is no sense of heterogeneity, there is no sense of rejection)

As can be seen from the results of Table 3, the coffee of the present invention showed a level of incompatibility with incense compared with the comparative examples as a whole, and it was found that even if the user felt a sense of heterogeneity,

<Experimental Example 4> Sensory Test 4

Sensory Experiment 3 was carried out in the same manner as above.

Sensory test result division Heterogeneity Reluctance Example 7 1.23 0.32 Example 8 1.15 0.00 Example 9 1.12 0.00 Example 10 1.08 0.45 Comparative Example 1 1.06 0.32 Comparative Example 2 1.11 0.14 Comparative Example 3 0.54 0.00

From the results of Table 4, it can be seen that the coffee according to the present invention is inferior to the comparative examples in terms of the taste of the taste, and it does not feel a sense of rejection even if the sense of heterogeneity is felt.

Claims

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A method for producing a coffee powder,
The method of claim 1, wherein the extract is a mixture of water and water, heated at a low temperature and then filtered to produce an extract.
A coffee concentrate preparation step of adding hot water to the bean powder, extracting it in an espresso system and concentrating it to prepare a coffee concentrate;
A primary mixing step of mixing the starter extract and the coffee concentrate in a weight ratio of 1: 1 to 10 to prepare a mixture;
Concentrating the mixture to obtain a dried product, and then pulverizing the mixture to prepare a concentrated powder;
And a second mixing step of mixing the concentrated powder and the bean powder to prepare a coffee powder,
Process for the preparation of coffee powder using.

5. The method of claim 4,
The stem and leaf are collected from stem and leaves at a weight ratio of 1: 1 to 5, dried at 40 to 45 ° C for 7 to 8 hours, dried, 5-100 times water weight of leaf and stem mixture is prepared and mixed with the mixture, heated at 80 ~ 100 ℃ for 3 ~ 10 minutes, then heated at 2-7 ℃ for 5 ~ 9 days Aged, and then sieved,
The coffee concentrate is prepared by pulverizing the ground bean powder prepared by roasting, adding hot water to the pulverized bean flour and extracting the mixture at 88 to 94 ° C and 5 to 7 bar by an espresso method. The extract is then heated to 50 to 60 ° C and 640 mmHg To 55 to 65 < RTI ID = 0.0 >
Wherein the primary mixing step comprises mixing the first and second half of the first and second coffee concentrates at a weight ratio of 1: 2.5 to 3.5,
Wherein the concentrated powder is prepared by concentrating the mixture of the first extract and the coffee concentrate by a method selected from the group consisting of vacuum evaporation and freeze-thawing to obtain a dried product, followed by pulverization to prepare a concentrated powder,
Wherein the second mixing step comprises mixing 90 to 98% by weight of the concentrated powder and 10 to 2% by weight of the bean powder.
Process for the preparation of coffee powder using.