KR101638810B1 - Manufacturing method coffee containing balsam pear - Google Patents

Abstract

The present invention relates to a method for preparing a functional coffee for glucose lowering and a method for preparing the same and a method for preparing the same. A lyophilizing step of lyophilizing the lyophilized fruit husk at -180 DEG C, a finely pulverizing step of crushing the lyophilized fruit husk to obtain a powder, and a step of blending the lyophilized fruit husk powder with a coffee bean powder And a process for producing the same. In other words, it has a function of lowering the blood sugar by mixing the coffee beans with powdered coffee by mixing the coffee beans with powder, and it is effective to prevent and improve diabetes. Therefore, it is possible to prevent not only diabetic patients, It can be useful for improvement and contributes to a healthy tea culture.

Description

{Manufacturing method coffee containing balsam pear}

The present invention relates to a process for producing a functional coffee blended with a sweet drink having an excellent blood glucose lowering function.

Generally, instant coffee powder is made by mixing coffee powder, sugar, and prime. It has a tendency to be harmful when diabetic patients take a lot of sugar, and today, Together with the tendency to consume healthy foods with good health, in order to revive this, we want to provide healthy drinks using plants called Yeoju.

Yeast ( Momordica charantia L.) is a vegetable or medicinal plant belonging to the family Cucurbitaceae. It grows mainly in the tropical subtropical region and mainly uses the fruit as food. The bitter taste of Yeoju stimulates the stomach and promotes digestive juice secretion. There is also the action, the structure, the dressing action. In addition, traditional medicine in Southeast Asia has been used to treat skin diseases, night blindness, parasites, rutimus, gout, and physical weakness. More importantly, carantin, a main functional ingredient of Yeoju, has been shown to have a high effect of lowering the insulin resistance-related blood sugar, and it has been proved through various experiments that the bitter taste of Yeoju includes plant cholesterol glycosides and many kinds of amino acids, galactolonic acid, It is known that carotenine, which is also called plant insulin, activates beta-cells, which play a crucial role in insulin secretion, and secretes insulin. It is reported that it plays a role of lowering blood sugar by promoting.

Therefore, studies have been made on the application of useful yeast to various medicines and functional foods as disclosed in Korean Patent No. 10-1300386, but the yeast is not finely ground and used as a mixed material of coffee.

Korean Patent No. 10-1300386 Korean Patent No. 10-0887292

 It is an object of the present invention to provide a coffee containing a sweet potato that can improve or treat diabetes so that a consumer can easily and conveniently take it.

In order to achieve the above-mentioned object, the mixed coffee has a drying step of washing and drying naturally dried fruit husks, a crushing step of crushing the dried fruit husk into a size of 1 to 2 mm, A freeze-drying step of lyophilizing the freeze-dried coffee beans at a temperature of 0 ° C, a fine grinding step of pulverizing the freeze-dried beans into a powder, and a blending step of blending the bean flour with bean curd powder. Preferably, the saccharum powder is pulverized to a size of 1000 mesh, and the saccharose powder is 5 to 10%, the bean powder is 50%, the sugar and the maltodextrin are 40 to 45%.

As described above, the yeast mixed coffee according to the present invention is excellent in the function of lowering blood glucose by providing the yeast mixed coffee by mixing with the bean powder by processing the yeast into powder, and is effective for preventing and improving diabetes.

Therefore, it can contribute not only to the diabetic patients but also to the healthy tea culture because it can be useful for preventing or improving the diseases caused by abnormal blood glucose levels.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a process for manufacturing a mung bean mixed coffee according to a preferred embodiment of the present invention.
FIG. 2 is a flow chart showing a grinding step of a mixed coffee mixture according to a preferred embodiment of the present invention. FIG.
FIG. 3 is a flow chart showing a step of finely pulverizing a mung bean mixed coffee according to a preferred embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described more fully hereinafter with reference to the accompanying drawings, in which preferred embodiments of the invention are shown. Will be described in detail with reference to FIG.

 In the present invention, the mixed coffee is formed by coating the surface of the ground bean powder with the ground powder. Can be coated on part or all of the surface, and a uniform or non-uniform layer can be formed on the surface. Beans are seeds separated from mature fruit in the coffee tree. In the present invention, the bean refers to a general bean that is roasted at a certain temperature.

According to an embodiment of the present invention, the mixture of coffee beans comprises 50 parts by weight of a bean powder and 5 to 10 parts by weight of a bean powder having a size of 1/100 or less of the size of a bean powder, . This is because, if the ratio of the flax powder is less than 5 parts by weight, the blood glucose lowering effect of Yeoju is lowered, and if it is more than 10 parts by weight, the inherent taste of the coffee is lowered.

The size of the bean powder is? 0.3 or less and the size of the bean powder is? 0.001 or less. The bean powder made with general bean grinding technology has a size of about 0.3 mm, but the size of the yeast powder must be much smaller than that, so that the user can feel the bitter taste of Yeoju and feel gentle intake.

The process for producing the mung bean mixed coffee according to the present invention will be described with reference to FIG.

The seedling mixed coffee according to the present invention comprises a seed removing step (S100) for removing the seeds of the collected seedlings; A natural drying step (S200) of drying the dried seedlings in a shade so that the water content is 10% or less; A crushing step (S300) of crushing the sieves having undergone the naturally drying step (S200) by one or more processes so as to have a size of 1 mm or less; A freeze-drying step (S400) of removing the moisture by maintaining the powdery material having undergone the milling step (S300) at -180 ° C or lower; A finely pulverizing step (S500) of pulverizing the ground powder, from which water has been removed by the freeze-drying step (S400), by a dry grinding method to obtain a fine powder having a size of 0.001 mm or less; (S600) mixing the bean sprouts having been subjected to the fine grinding step (S500) with the bean powder in a weightless state and mixing them.

In the naturally drying step (S200), the seeds of the mallow berries are firstly removed, the husks are washed, and then dried in a natural drying method in the shade. Preferably, the moisture content is dried to keep within 10%.

The above-described pulverization step (S300) is performed in three steps using a general bean grinding technique, and will be described with reference to FIG. 2 as follows.

First, in a cutting process (S320) of cutting a naturally dried lance into a plurality of pieces in a state in which the seeds are removed, the lance is cut so as to have a size of 1 cm or less. (S340) of grinding the cut pieces cut in the cutting process (S320) into a plurality of pieces so as to form the cut pieces having a size of 3 mm or less (S340); grinding the cut pieces having undergone the piece process (S340) A powder process (S360) is performed to obtain a powder having a size corresponding to the size of the bean powder used in step S600. After the above process, it is preferable that the size of the blank is less than 1 mm.

In the freeze-drying step (S400), the crushed lye is slowly frozen at -180 DEG C for one week to two weeks. If it is frozen rapidly, it freezes together with moisture, making it difficult to dry completely. The above-ground millet having a size of 1 mm or less allows the moisture to be completely removed during the freeze-drying process, and the millet can be pulverized to a micro-size only when the water is in a ZERO state.

Referring to FIG. 3, the fine grinding step S500 includes a fine powder step S520 for dropping the ground powder into a fine powder by a pulverizer, S520) is passed through a sieve of 1000mesh by pressurization, and the powdery dust passing through a sieve of 1000mesh by the pressure separation process (S540) (S560).

In the fine powder process (S520), the ground powder crushed to a size of 1 mm or less is injected into a Finch LaScale grinder to be pulverized into a powder having a size of 0.001 mm or less.

Thereafter, a pressurization separation process (S540) is performed in which the fine particles, which have been pulverized by a Fincklace grinder, are passed through a filter to select fine particles.

The selection of fine gypsum powder is carried out by passing the gypsum powder through a filter to select a gypsum powder having a size of 1 μm or less. The filter is preferably a porous filter, and the size of each fine pore is preferably 1000 mesh. Such microfiltration is a process for removing fine solid particles such as solute and colloid using the one having the largest micropores among the separation membranes, and separates solid particles having a diameter of about 0.1 to 10 μm. The microfiltration is a membrane separation process for separating a solute having a solute size of about 0.1 to 10 mu m, and the pore diameter of the membrane used here is generally about 0.01 to 10 mu m.

In addition, it is preferable to pressurize the saccharide powder having a size of 1 탆 or less to the saccharide powder so that the saccharide powder can pass through the filter well. In this case, when a filtration pressure of 1 atm or higher is required as in a pressure filter, a pressure of about 0.5-5 atm is applied.

Thereafter, a collecting process (S560) for collecting the fine powder is performed. The fine powder passing through the filter can be collected by sinking in a cyclone manner. Generally, the cyclone method is a method of separating and collecting particles by centrifugal force due to a swirl phenomenon. Since the finely ground quartz powder floats in the air and is difficult to collect, When the collector is injected and the collector is operated, the powder of the powder is submerged on the inner surface of the collector by the centrifugal force, and the powder of the powder is easily collected.

Then, the above-described baking powder, bean powder, sugar, and maltodextrin are mixed.

In the mixing step (S600), 10 parts by weight of the ground powder, 50 parts by weight of the bean powder, 10 parts by weight of sugar and 30 parts by weight of maltodextrin are added to 100 parts by weight of the total mixture coffee.

In addition, in the mixing step (S600), it is preferable to blend the ground powder and the bean powder using a non-weight blender for uniform mixing. First, after the bean powder is injected into the weightless blender, when the powder is sprayed, the particles floating in the zero gravity state attract each other and come into close contact with each other. In this case, the particles of the bean powder are 0.3 mm or less in size and the particles of the saccharified powder are about 0.001 mm in size, so that the particles of the bean powder are entangled with the particles of the bean powder.

Thereafter, a mixture of the above-mentioned mixture of the frying powder and the bean powder may be mixed with sugar and maltodextrin to prepare a fried mixed coffee containing the frying pudding.

The liquid coffee can be extracted by pouring hot water into the prepared mixed coffee as described above.

As a further embodiment of the present invention, it is needless to say that the frying powder produced by the above-described method may be mixed with the bean powder to make instant coffee including only the fry powder and the bean powder.

In another embodiment of the present invention, 5 to 10 parts by weight of the frying powder, 50 parts by weight of the bean powder, and 40 to 45 parts by weight of prime and 40 to 45 parts by weight of sugar may be mixed to prepare a mixed coffee.

Liquid coffee can be prepared by dissolving a mixed powder of the above-described flour and bean powder in hot water.

It is to be understood that both the foregoing general description and the following detailed description of the present invention are exemplary and explanatory only and are not restrictive of the invention, It will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the present invention as defined by the appended claims and their equivalents.

S100: Seed removal step S200: Natural drying step
S300: Grinding step S320: Cutting process
S340: engraving process S360: powder process
S400: freeze drying step S500: fine grinding step
S520: fine powder process S540: pressure separation process
S560: Collection process S600: Blending step

Claims (5)

delete delete A seed removal step (S100) of removing the seeds of the collected seedlings;
A natural drying step (S200) of drying the dried seedlings in a shade so that the water content is 10% or less;
A crushing step (S300) of crushing the sieves having undergone the naturally drying step (S200) by one or more processes so as to have a size of 1 mm or less;
A freeze-drying step (S400) of removing the moisture by maintaining the powdery material having undergone the milling step (S300) at -180 ° C or lower;
A finely pulverizing step (S500) of pulverizing the frying powder from which water has been removed by the freeze-drying step (S400) by a dry grinding method to obtain a fine powder having a size of 0.001 mm or less;
And a mixing step (S600) of mixing the ground powder having been subjected to the fine grinding step (S500) with the ground bean powder in a zero gravity state. 4. The method according to claim 3, wherein the crushing step (S300)
A cutting step S320 of cutting the naturally dried cutting mat into a plurality of pieces in a state in which the seeds have been removed; and a step S320 of cutting the cut marble in the cutting process S320 into a plurality of pieces, A powder process S360 of crushing the slice through the slicing process S340 to obtain a powder having a size corresponding to the size of the bean powder used in the blending step S600, ;
The freeze-drying step (S400)
Wherein the milling step (S300) is carried out by maintaining the milling powder at -180 DEG C or lower for at least one week so that the water content of the milling powder is in a zero (ZERO) state. 4. The method according to claim 3, wherein the finely pulverizing step (S500)
A fine powder process (S520) for dropping the powdery powder to be a fine powder by a pulverizer, a pressurization separation process (S540) for passing the powdery powder having passed through the fine powder process (S520) through a 1000mesh sieve by pressurization, , And a collecting step (S560) of collecting dust particles in the form of dust through a 1000mesh sieve by the pressure separation process (S540) by cyclone method;
In the mixing step S600, the bean powder is first sprayed into the inside of the weightless blender, and then the bean powder is sprayed, so that the bean powder having a finer size than the bean powder is adhered to the outer surface of the bean powder Wherein the method comprises the steps of:

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