KR101616955B1 - Instant coffee and coffee extract including barley or black garlic component, and manufacturing method thereof - Google Patents

Abstract

The present invention relates to an instant coffee mix and a coffee extract containing green barley leaves or black garlic components, and a manufacturing method thereof. More specifically, the present invention relates to an instant coffee mix and a coffee extract which contain active ingredients of green barley leaves or black garlic, thereby reducing side effects of caffeine overconsumption, while retaining the unique flavor and aroma of coffee, and other effects of coffee such as stimulating, invigorating, and cognition-enhancing effects. The present invention also relates to a manufacturing method thereof.

Description

TECHNICAL FIELD [0001] The present invention relates to an instant coffee and a coffee extract, and more particularly to an instant coffee and coffee extract containing barley or black garlic components,

The present invention relates to an instant coffee and a coffee extract containing a blackberry leaf or a black garlic ingredient and a process for producing the same. More particularly, the present invention relates to a coffee extract and a coffee extract which contain an active ingredient of a blackberry leaf or black garlic and prevent an adverse effect due to excessive caffeine intake, The present invention relates to an instant coffee and a coffee extract, and a manufacturing method thereof.

Coffee is a representative food of modern times. Due to the effects of coffee such as awakening, restoring fatigue, improving the thinking power, and taste and aroma unique to coffee, the population and intake of preference are greatly increasing around the world. However, when coffee is consumed excessively, the pharmacological action of caffeine contained in the coffee causes side effects such as excitement, insomnia, diuretic, loss of appetite, anxiety, tinnitus, palpitation, and diarrhea.

Thus, attempts have been made to add various ingredients to coffee to reduce the side effects of coffee and to provide various functions. Korean Patent Laid-Open Publication No. 2013-0130149 discloses an instant coffee using tamaraogaffi, and Korean Patent Publication No. 2006-0028229 discloses an instant coffee using caustic soda and a method for producing the instant coffee.

However, the conventional coffee having the functional ingredients added thereto has a problem in that the original taste and flavor of the coffee is lost due to the unique taste and flavor, and the preference is lowered. Therefore, it was necessary to develop a functional coffee which can contain a large amount of functional ingredients beneficial to the human body, thereby preventing adverse effects due to excessive caffeine intake and preserving the original taste and aroma of coffee.

Korean Laid-Open Patent No. 2013-0130149 (Dec. 2, 2013) Korean Patent Publication No. 2006-0028229 (published on March 29, 2006)

In order to solve the above-mentioned problems, the present invention provides an instant coffee and coffee extract which can contain a large amount of functional ingredients beneficial to the human body, thereby preventing adverse effects due to excessive consumption of caffeine and preserving the original taste and flavor of coffee .

In order to accomplish the above object, the present invention provides an instant coffee comprising a coffee powder, an extract of a blueberry leaf, or a black garlic extract powder.

The cheongbori leaf extract powder may be prepared by lyophilizing a hot-water extract of a dried plant extract of berry leaf, or b) adsorbing a hot-water extract of a dried plant leaf of berry leaf onto a carrier, and drying the reduced- .

The black garlic extract powder can be obtained by lyophilizing a hot water extract of black garlic or b) adsorbing a hot water extract of black garlic on a carrier and drying the carrier on which the black garlic is adsorbed by low temperature drying.

The alkaline ionized water may be used as an extraction solvent for extracting Laminaria Japonica Aresh extract or sodium alginate to remove the grass odor and the specific odor of black garlic. It is preferable to further include, and the carrier may be anhydrous glucose.

In addition, the instant coffee may further comprise an extract powder of one or more of Momordica charantia L., Helianthus tuberosus Linne, or Lycium Chinens Mill to control blood sugar, An extract powder of one or more of Lycium Chinens Mill, Mourus alba L. or Eucommia ulmoides Oliv may be further included.

In order to accomplish the above object, the present invention provides a coffee extract comprising a coffee bean extract, a blueberry leaf extract or a black garlic extract.

The coffee extract may be prepared by preparing a cheongbori leaf extract or a black garlic extract; And extracting the active ingredient from the coffee bean by using an extractant containing the extract of blackberry leaf or black garlic extract and alkaline ionized water.

In order to remove the grass odor and the specific smell of black garlic, the alkaline ionized water may be added with an extract of Laminaria Japonica Aresh or sodium alginate As shown in FIG.

The ins coffee coffee and coffee extract of the present invention contains a chewberry leaf or a black garlic ingredient to prevent side effects such as excitement, insomnia, diuretic, loss of appetite, anxiety, tinnitus, palpitations and diarrhea caused by excessive caffeine intake, Taste and fragrance can be preserved intact. In addition, the coffee of the present invention can be freely consumed by those who need to control blood sugar or blood pressure using various functional natural plant ingredients.

It is to be understood that both the foregoing general description and the following detailed description of the present invention are exemplary and explanatory and are intended to provide further explanation of the invention as disclosed to those skilled in the art. It does not mean that the category is limited.

Also, throughout this specification, when a section is referred to as "including " an element, it is to be understood that the description does not exclude other elements, but may include other elements, unless specifically stated otherwise.

If coffee is consumed excessively, the pharmacological effect of caffeine contained in coffee will cause side effects such as excitement, insomnia, diuretic, loss of appetite, anxiety, tinnitus, palpitations and diarrhea. In order to solve this problem, the instant coffee of the present invention is characterized in that the coffee powder is further blended with the extract of Kwangbori Leaf Extract Powder or Black Garnet Extract Powder.

The Hordeum Vulgare L. contains various components beneficial to human body such as vitamins, minerals and amino acids which are insufficient in diet alone, and is particularly effective in preventing various lifestyle diseases. In order to increase the content of the active ingredient, it is preferable to use the one harvested from the end of March to the middle of April by growing the seedlings at 30 to 40 cm in winter.

The above-mentioned black garlic is obtained by aging garlic, and the azoene component generated by heat in the browning reaction is antithrombogenic and acts to inhibit LDL (Low Density Lipoprotein) production, , Poor circulation, neuralgia, shoulder stiffness, low back pain and so on.

Both the blueberry leaf and the black garlic have a characteristic odor, which can inhibit the original taste and aroma of the coffee when used as it is. In the present invention, an extract powder is prepared by using a hot water extract solution of a blueberry leaf and a black garlic. In order to remove the grass odor and the specific smell of black garlic leaf, the extraction solvent of Laminaria Japonica Aresh Characterized in that an additional amount of sodium alginate is added. The packing extract and sodium alginate may be used alone, but preferably they can be used together.

As the extraction solvent for hot water extraction, it is preferable to use alkaline ionized water. Alkali ionized water (pH 7.5 ~ 10.0) is characterized by its low water-molecule clusters and high dissipation power and high thermal conductivity, so that it can dissolve the active ingredient even at relatively low temperature, and is quick in absorption and excretion. The packing extract can be prepared by adding 400 to 600 ml of alkaline ionized water per 100 g of the dried packing and then extracting at 70 to 80 ° C for 1 to 3 hours.

The hot water extraction process will be described in detail. First, alkaline ionized water is added to a hot-air dried blueberry leaf or black garlic, and a packing extract or sodium alginate is further mixed therewith and heated at 50 to 80 ° C for about 1 to 3 hours to extract an active ingredient do.

The amount of the alkaline ionized water, the packing extract or the sodium alginate may be adjusted as required. Preferably, the amount of the alkaline ionized water is 1,000 to 2,000 ml, the amount of the packing extract is 100 to 300 ml, the amount of the sodium alginate is 400 to 500 ml, 600 mg may be used.

The hot water extract solution thus prepared may be lyophilized by lyophilization as it is after filtration. In another embodiment, the extract may be adsorbed on a carrier, and then the carrier on which the extract is adsorbed may be pulverized by low-temperature drying under reduced pressure. At this time, various carriers which can be edible can be used for the carrier, but anhydrous glucose can be preferably used.

The thus-prepared blueberry leaf extract powder or black garlic extract powder can be mixed with the coffee powder at various ratios, but preferably 1 to 100 parts by weight of each of 100 parts by weight of coffee may be mixed and used.

In addition, the extracts of the extract of blackberry leaf and the extract of black garlic may be independently mixed with coffee powder, but preferably the extract of black tea leaf extract and black garlic extract powder may be mixed together with coffee powder.

On the other hand, coffee is generally mixed with sugar or primer. However, the sugar or prim has a disadvantage in that it needs to be consumed in a limited manner to those who need to control blood sugar.

Accordingly, the instant coffee of the present invention may further comprise an extract powder of at least one of Momordica charantia L., Helianthus tuberosus Linne, or Lycium Chinens Mill for controlling blood sugar, Artificial sweeteners can be used instead of inprim.

The herbaceous plant (Helianthus tubersus) is a single-year-old herbaceous plant of the Asteraceae family, and the end of the stem is thickened. It is a bulbous mass, and its efficacy is effective on hypoglycemic action, action promoting insulin secretion. The Lycii cortox padicis Lycium chinense is a perennial woody plant root, which is effective for hypoglycemia, hypogonadism, hypertension, non-hemorrhage, hematemesis, malignant swelling, gingivitis, dissolution, diabetes and the like.

In addition, coffee needs to be consumed by limiting caffeine to people who need to control their blood pressure due to side effects.

Accordingly, the instant coffee of the present invention may further comprise an extract powder of at least one of Lycium Chinens Mill, Mourus alba L., or Eucommia ulmoides Oliv for controlling blood pressure.

The above-mentioned Morus alba L. is a perennial shrub root bark of Mulberry and is effective for blood glucose lowering, diuretic, hematopoietic, jaundice and headache. Eucommia Ulmoides Oliv is a deciduous and deciduous arboreal bark, Joint pain, muscle pain, etc.

The extracted natural medicinal materials may be prepared by various methods. In one embodiment, the dried natural medicinal materials are pulverized into a crude form and then extracted with alkaline ionized water at 60 to 80 ° C for 1 to 3 hours, Can be obtained by lyophilization. The extracted powder thus obtained may be used by mixing 1 to 100 parts by weight with respect to 100 parts by weight of the coffee powder. The alkaline ionized water is preferably used in an amount of 400 to 600 ml per 50 g of the natural medicinal material.

On the other hand, the coffee of the present invention containing the blueberry leaf or the black garnet ingredient may be provided in the form of a coffee extract containing a coffee bean extract, a blueberry leaf extract or a black garlic extract in addition to a powder form.

The coffee extract may be prepared by preparing a blueberry leaf extract or a black garlic extract, and extracting the active ingredient from the coffee bean using the extract of blackberry leaf extract or black garlic extract and alkaline ionized water. The blueberry leaf extract and the black garlic extract may be used alone, but they may be mixed together at a ratio of preferably 1: 0.5 to 1.5 (v / v).

As described above, the alkaline ionized water can be used as an extraction solvent. In order to remove the grass odor or the specific odor of black garlic, the alkaline ionized water may be extracted from a Laminaria Japonica Aresh extract or May further comprise sodium alginate.

The coffee extract thus prepared may be used as it is in the form of an undiluted solution.

Hereinafter, preparation examples and examples related to the coffee of the present invention will be described. However, the scope of the present invention is not limited to the following preferred embodiments. Those skilled in the art can implement various modified embodiments of the present invention within the scope of the present invention.

[Production Example 1]

Cheongbori leaves  Preparation of extract powder and extract

100 g of dried Laminaria Japonica Arash was washed to remove impurities on the surface, 500 ml of alkaline ionized water was added, and the mixture was extracted at 70 to 80 ° C for 2 hours to obtain a packing extract. 500 ml of the above-obtained packing extract, 1500 ml of alkaline ionized water (pH 8.0 to 9.0) and 500 mg of sodium alginate were added to 50 g of the dried leaf of the hot-air dried plant, and the mixture was warmed at 50 to 80 ° C for 2 hours, To obtain an extract of a blueberry leaf, and a part of the blueberry leaf extract was lyophilized to prepare a blueberry leaf extract powder.

[Production Example 2]

Black garlic  Preparation of extract powder and extract

100 g of dried Laminaria Japonica Arash was washed to remove impurities on the surface, 500 ml of alkaline ionized water was added, and the mixture was extracted at 70 to 80 ° C for 2 hours to obtain a packing extract. 200 ml of the obtained packing extract, 1500 ml of alkaline ionized water (pH 8.0 to 9.0) and 500 mg of sodium alginate were added to 100 g of black garlic, and the mixture was warmed at 50 to 80 ° C for 2 hours. The filtered extract was used as a black garlic extract which was deodorized at a concentration of 60 to 70 Brix under reduced pressure, and a part of the extract was used as a black garlic extract powder which was lyophilized and deodorized.

[Production Example 3]

Preparation of Extract Powder for Blood Glucose Control

20 g of dried king mackerel (Helianthus tuberosus Linne), 20 g of dried Momordica charatia L. and 10 g of dried coriander (Lyciicortex padicis Lycium chinense) were crushed into crude powder and 500 ml of alkaline ionized water (pH 8.0 to 9.0) After extraction and filtration for 3 hours at 70 ~ 80 ℃, the filtered extract was lyophilized to prepare an extract powder.

[Production Example 4]

Preparation of Extract Powder for Blood Pressure Control

20 g of dried corn syrup (Morus alba L.), 20 g of dried Lyciicortex padicis Lycium Chinense and 10 g of dried Eucommia ulmoides Oliv were crushed into crude powder and 500 ml of alkaline ionized water (pH 8.0 to 9.0) After extraction and filtration for 3 hours at 70 ~ 80 ℃, the filtered extract was lyophilized to prepare an extract powder.

[Production Example 5]

Glucose-based Cheongbori leaves  And Black garlic  Preparation of extract powder

30 to 40 ml of the extract of Cheongbori leaf extract or black garlic extract prepared in Preparative Examples 1 and 2 was adsorbed on 100 g of anhydrous glucose and dried at 30 to 40 ° C under reduced pressure to obtain a cheongbori leaf or a black gum adsorbed glucose powder.

[Example 1]

3 g of the coffee bean powder, 3 g of the crude leaf extract powder of Preparation Example 1, 3 g of the black garlic extract powder of Preparation Example 2, 6 g of sugar and 3 g of primate were mixed and packed in a stick or granular form to prepare an instant coffee.

[Example 2]

3 g of the coffee bean powder, 3 g of the crude leaf extract powder of Preparation Example 1, 3 g of the black garlic extract powder of Preparation Example 2, 3 g of the natural medicinal material extraction powder of Preparation Example 3 and 0.1 to 0.5 g of the artificial sweetener were mixed and packaged in a stick- To produce instant coffee.

[Example 3]

3 g of the coffee bean powder, 3 g of the crude leaf extract powder of Preparation Example 1, 3 g of the black garlic extract powder of Preparation Example 2, 3 g of the natural medicinal plant extract powder of Preparation Example 4, 3 g of sugar, and 3 g of primate were packaged in a stick or granule form to prepare an instant coffee.

[Example 4]

After grinding roasted coffee beans in the form of a sauce, 100 g of ground coffee beans are frozen in a freezer (-10 to -15 ° C) for 8 to 10 hours, then placed in an extraction container and allowed to stand at room temperature for 3 to 4 hours And thawed. 1300 ml of alkaline ionized water (pH 8.0~9.0), 30 ml of the extract of Barkoviriae leaf extract of Preparation Example 1 and 30 ml of the extract of the black garlic extract of Preparation Example 2 were added to the thawed coffee beans and extracted at 60 to 80 ° C. for 2 hours and filtered to prepare a coffee extract.

[Example 5]

3 g of the coffee bean powder, 3 g of the crude leaf extract powder of the anhydrous glucose of Production Example 5, 3 g of the extract of the black garlic extract prepared from the anhydrous glucose of Preparation Example 5, 6 g of the sugar and 3 g of the primate were mixed and packed in a stick- .

[Example 6]

3 g of coffee bean powder, 3 g of cheongbori leaf extract powder using anhydrous glucose of Preparation Example 5, 3 g of black garlic extract powder using anhydrous glucose of Preparation Example 5, 3 g of natural medicinal ingredient extraction powder of Preparation Example 3 and 0.1 to 0.5 g of artificial sweetener were mixed And the instant coffee was packaged in a stick or granule form.

[Example 7]

3 g of the coffee bean powder, 3 g of the crude leaf extract powder of the anhydrous glucose of Production Example 5, 3 g of the black garlic extract powder of the anhydrous glucose of Production Example 5, 3 g of the natural medicinal plant extract powder of Production Example 4, 6 g of sugar, and 3 g of primate were packed in a stick or granule form to prepare an instant coffee.

The present invention is not limited to the above-described specific embodiments and descriptions, and various modifications can be made to those skilled in the art without departing from the gist of the present invention claimed in the claims. And such modifications are within the scope of protection of the present invention.

Claims (10)

Coffee powder, leaf extract of black tea leaf, and black garlic extract powder,
The cheongbori leaf extract powder is prepared by lyophilizing a hot-water extract of a dried plant extract of berry leaf, or b) adsorbing a hot-water extract of a dried plant extract of berry leaf to a carrier,
The black garnet extract powder is obtained by lyophilizing a hot water extract of black garlic, or b) adsorbing a hot water extract of black garnet onto a carrier, drying the carrier on which the black garnet is adsorbed under reduced pressure,
Characterized in that alkaline ionized water is used as an extraction solvent in the extraction of hot water of black tea leaves or black garlic, and the alkaline ionized water further comprises an extract of Laminaria Japonica Aresh or sodium alginate. delete delete delete The method according to claim 1,
Wherein the carrier is anhydrous glucose. The method according to claim 1,
Characterized in that it further comprises an extract powder of Momordica charantia L. or Helianthus tuberosus Linne. The method according to claim 1,
Wherein the extract further comprises an extract powder of any one or more of Lycium Chinens Mill, Mourus alba L. or Eucommia ulmoides Oliv. A coffee bean extract, a cheongbori leaf extract, and a black garlic extract,
Wherein the alkaline ionized water is selected from the group consisting of Laminaria japonica Aresh extract or sodium alginate, wherein the alkaline ionized water is at least one selected from the group consisting of Laminaria japonica Aresh extract and sodium alginate,
Wherein the coffee bean extract is obtained by extracting an effective ingredient from a coffee bean by using the extract of black tea leaves or black garlic extract and an extraction solvent containing alkaline ionized water. delete delete