KR101662103B1 - Manufacturing method of vinegar fermentation aging coffee - Google Patents
Manufacturing method of vinegar fermentation aging coffee Download PDFInfo
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- KR101662103B1 KR101662103B1 KR1020140046479A KR20140046479A KR101662103B1 KR 101662103 B1 KR101662103 B1 KR 101662103B1 KR 1020140046479 A KR1020140046479 A KR 1020140046479A KR 20140046479 A KR20140046479 A KR 20140046479A KR 101662103 B1 KR101662103 B1 KR 101662103B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
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Abstract
본 발명의 식초 발효숙성커피의 제조방법은 세척하고 건조된 고체형태의 커피 85 ~ 95중량%에 액상형태의 식초 2 ~ 8중량%, 홍삼액 2 ~ 8중량%를 혼합하여, 80 ~ 95℃에서 20 ~ 40분 동안 쪄낸 후, 70 ~ 80℃의 온도를 유지하는 건조기에서 5 ~ 7시간 건조하는 과정을 3 ~ 6차례 반복수행하여 고체형태의 1차가공재를 획득하는 1단계와, 상기 1단계에서 획득한 고체형태의 1차가공재 80 ~ 90중량%에 액상형태의 식초 4 ~ 15중량%, 홍삼액 4 ~ 10중량%를 혼합하여, 80 ~ 95℃에서 20 ~ 40분 동안 쪄낸 후, 70 ~ 80℃의 온도를 유지하는 건조기에서 5 ~ 7시간 건조하는 과정을 2 ~ 4차례 반복수행하여 고체형태의 2차가공재를 획득하는 2단계와, 상기 2단계에서 획득한 고체형태의 2차가공재 65 ~ 80중량%에 식초 15 ~ 25중량%, 제1첨가액 5 ~ 10중량%를 혼합하여, 80 ~ 95℃에서 20 ~ 40분 동안 쪄낸 후, 70 ~ 80℃의 온도를 유지하는 건조기에서 5 ~ 7시간 건조하여 고체형태의 3차가공재를 획득하는 3단계와, 상기 3단계에서 획득한 고체형태의 3차가공재를 190 ~ 210℃의 온도에서 1 ~ 3시간정도 로스팅한 후, 로스팅한 제3차가공재 60 ~ 80중량%, 식초 10 ~ 25중량%, 제2참가액 10 ~ 20중량%를 혼합하여, 35 ~ 45℃에서 5 ~ 8일 밀봉시키고 숙성시킨 고체형태의 4차가공재를 획득하는 완성단계로 이루어진다.
본 발명은 고체형태의 커피에 액상형태의 식초와 홍삼액을 혼합하여 일정한 온도에서 찌고 말리는 공정을 다수 진행할 때마다 커피에 함유되는 식초와 홍삼액의 양을 증가시켜 혼합함으로써, 식초 및 홍삼액에 포함된 인체에 유익한 성분이 용이하게 커피에 함유되어 사람들이 커피를 마실 때 식초 및 홍삼액 등에 포함된 유익한 성분을 동시에 음용할 수 있어, 음용자들의 건강증진에 도움을 줄 수 있는 장점이 있다.The method of producing vinegar fermented matured coffee according to the present invention comprises mixing 2 to 8% by weight of liquid vinegar and 2 to 8% by weight of red ginseng solution with 85 to 95% by weight of washed and dried solid form of coffee, A step of steam-drying for 20 to 40 minutes and then drying for 5 to 7 hours in a drier maintaining a temperature of 70 to 80 ° C for 3 to 6 times to obtain a solid primary raw material; , 4 to 15% by weight of liquid vinegar and 4 to 10% by weight of red ginseng solution were mixed with 80 to 90% by weight of the solid primary raw material obtained in Example 1. The resulting mixture was steamed at 80 to 95 ° C for 20 to 40 minutes, Drying in a drier maintaining a temperature of 80 ° C for 5 to 7 hours is repeated 2 to 4 times to obtain a solid form of secondary alumina, and a step of obtaining a solid secondary form alumina 65 To 80% by weight of the vinegar, 15 to 25% by weight of the vinegar, and 5 to 10% by weight of the first additive liquid are mixed and steamed at 80 to 95 ° C for 20 to 40 minutes, And drying in a drier maintained at a temperature of 70 to 80 캜 for 5 to 7 hours to obtain a tertiary tertiary structure of solid form and a solid tertiary structure obtained in the above step 3 at a temperature of 190 to 210 캜 After roasting for about 1 to 3 hours, the roasted third raw material is mixed with 60 to 80 wt% of the raw material, 10 to 25 wt% of the vinegar and 10 to 20 wt% of the second ingot, This is accomplished by the completion of obtaining a quadrangular solid in the form of a solid which is sealed and aged.
The present invention relates to a process for mixing and stirring a vinegar and a red ginseng solution in a liquid form in a solid form of coffee, increasing the amount of vinegar and red ginseng liquid contained in the coffee, Is advantageously contained in coffee so that when people drink coffee, beneficial ingredients such as vinegar and red ginseng juice can be consumed at the same time, which can be beneficial for the health promotion of consumers.
Description
본 발명은 식초 발효숙성커피의 제조방법에 관한 것으로, 보다 구체적으로는 커피에 식초 및 홍삼액을 혼합하여 여러번 찌고 말리는 공정을 거쳐 식초가 함유된 커피를 제조함으로써, 커피를 음용하는 다수의 사람들에게 식초나 홍삼액에 함유되어 있는 성분에 따른 건강에 유익한 효과를 제공할 수 있는 식초 발효숙성커피의 제조방법에 관한 것이다.More particularly, the present invention relates to a method for producing vinegar-fermented mature coffee, and more particularly to a method for producing vinegar fermented matured coffee by mixing coffee with vinegar and red ginseng solution, The present invention relates to a method for producing a fermented vinegar-fermented coffee, which can provide a beneficial effect on health according to ingredients contained in red ginseng liquid.
일반적으로 다수의 사람들은 원두만을 이용하여 제조된 커피만을 음용하거나 음용자들의 건강을 위하여 대한민국특허공개번호 제10-2002-0093692호와 같이 커피분말에 마늘을 첨가하여 그 커피를 음용하였다.In general, many people drink coffee only by using coffee beans alone or by adding garlic to coffee powder as disclosed in Korean Patent Publication No. 10-2002-0093692 for the health of consumers.
하지만, 음용자들의 건강을 위하여 커피에 마늘을 첨가하여 마늘커피를 제조하더라도 마늘의 성분이 제대로 커피에 혼합되지 않게 되어 제대로 된 효과를 얻지 못함은 물론, 마늘이 제대로 숙성되지 못하여 마늘의 성분이 제대로 추출되지 못하는 문제점이 있었다.However, even if garlic is added to coffee for the health of consumers, the garlic is not properly mixed with coffee because the garlic is not properly mixed with the coffee, and the garlic is not aged properly, There is a problem that it can not be extracted.
본 발명의 식초 발효숙성커피의 제조방법은 세척하고 건조된 고체형태의 커피 85 ~ 95중량%에 액상형태의 식초 2 ~ 8중량%, 홍삼액 2 ~ 8중량%를 혼합하여, 80 ~ 95℃에서 20 ~ 40분 동안 쪄낸 후, 70 ~ 80℃의 온도를 유지하는 건조기에서 5 ~ 7시간 건조하는 과정을 3 ~ 6차례 반복수행하여 고체형태의 1차가공재를 획득하는 1단계와, 상기 1단계에서 획득한 고체형태의 1차가공재 80 ~ 90중량%에 액상형태의 식초 4 ~ 15중량%, 홍삼액 4 ~ 10중량%를 혼합하여, 80 ~ 95℃에서 20 ~ 40분 동안 쪄낸 후, 70 ~ 80℃의 온도를 유지하는 건조기에서 5 ~ 7시간 건조하는 과정을 2 ~ 4차례 반복수행하여 고체형태의 2차가공재를 획득하는 2단계와, 상기 2단계에서 획득한 고체형태의 2차가공재 65 ~ 80중량%에 식초 15 ~ 25중량%, 제1첨가액 5 ~ 10중량%를 혼합하여, 80 ~ 95℃에서 20 ~ 40분 동안 쪄낸 후, 70 ~ 80℃의 온도를 유지하는 건조기에서 5 ~ 7시간 건조하여 고체형태의 3차가공재를 획득하는 3단계와, 상기 3단계에서 획득한 고체형태의 3차가공재를 190 ~ 210℃의 온도에서 1 ~ 3시간정도 로스팅한 후, 로스팅한 제3차가공재 60 ~ 80중량%, 식초 10 ~ 25중량%, 제2참가액 10 ~ 20중량%를 혼합하여, 35 ~ 45℃에서 5 ~ 8일 밀봉시키고 숙성시킨 고체형태의 4차가공재를 획득하는 완성단계로 이루어져, 고체형태의 커피에 액상형태의 식초와 홍삼액을 혼합하여 일정한 온도에서 찌고 말리는 공정을 다수 진행할 때마다 커피에 함유되는 식초와 홍삼액의 양을 증가시켜 혼합함으로써, 식초 및 홍삼액에 포함된 인체에 유익한 성분이 용이하게 커피에 함유되어 사람들이 커피를 마실 때 식초 및 홍삼액 등에 포함된 유익한 성분을 동시에 음용할 수 있어, 음용자들의 건강증진에 도움을 줄 수 있다.The method of producing vinegar fermented matured coffee according to the present invention comprises mixing 2 to 8% by weight of liquid vinegar and 2 to 8% by weight of red ginseng solution with 85 to 95% by weight of washed and dried solid form of coffee, A step of steam-drying for 20 to 40 minutes and then drying for 5 to 7 hours in a drier maintaining a temperature of 70 to 80 ° C for 3 to 6 times to obtain a solid primary raw material; , 4 to 15% by weight of liquid vinegar and 4 to 10% by weight of red ginseng solution were mixed with 80 to 90% by weight of the solid primary raw material obtained in Example 1. The resulting mixture was steamed at 80 to 95 ° C for 20 to 40 minutes, Drying in a drier maintaining a temperature of 80 ° C for 5 to 7 hours is repeated 2 to 4 times to obtain a solid form of secondary alumina, and a step of obtaining a solid secondary form alumina 65 To 80% by weight of the vinegar, 15 to 25% by weight of the vinegar, and 5 to 10% by weight of the first additive liquid are mixed and steamed at 80 to 95 ° C for 20 to 40 minutes, And drying in a drier maintained at a temperature of 70 to 80 캜 for 5 to 7 hours to obtain a tertiary tertiary structure of solid form and a solid tertiary structure obtained in the above step 3 at a temperature of 190 to 210 캜 After roasting for about 1 to 3 hours, the roasted third raw material is mixed with 60 to 80 wt% of the raw material, 10 to 25 wt% of the vinegar and 10 to 20 wt% of the second ingot, The process of mixing the liquid form of vinegar and red ginseng solution in a solid form of coffee and then steaming and drying at a constant temperature is followed by a vinegar and red ginseng solution The ingredients beneficial to the human body contained in the vinegar and red ginseng solution are easily contained in the coffee so that the beneficial ingredients contained in the vinegar and red ginseng solution can be consumed at the same time when people drink coffee, It can help in the camp.
본 발명은 고체형태의 커피에 액상형태의 식초와 홍삼액을 혼합하여 일정한 온도에서 찌고 말리는 공정을 다수 진행할 때마다 커피에 함유되는 식초와 홍삼액의 양을 증가시켜 혼합함으로써, 식초 및 홍삼액에 포함된 인체에 유익한 성분이 용이하게 커피에 함유되어 사람들이 커피를 마실 때 식초 및 홍삼액 등에 포함된 유익한 성분을 동시에 음용할 수 있어, 음용자들의 건강증진에 도움을 줄 수 있는 장점이 있다.The present invention relates to a process for mixing and stirring a vinegar and a red ginseng solution in a liquid form in a solid form of coffee, increasing the amount of vinegar and red ginseng liquid contained in the coffee, Is advantageously contained in coffee so that when people drink coffee, beneficial ingredients such as vinegar and red ginseng juice can be consumed at the same time, which can be beneficial for the health promotion of consumers.
그리고, 커피에 식초와 홍삼액 외에 추가로 음용자들에 건강증진에 유익한 효과를 제공할 수 있는 천마, 녹차, 울금 등이 함유된 제1첨가액이나 제2첨가액을 혼합함으로써, 커피를 음용하는 음용자에게 건강증진에 유익한 효과를 제공할 수 있는 장점이 있다.In addition to the vinegar and red ginseng in coffee, it is also possible to drink coffee by mixing the first additive liquid or the second additive liquid, which contains chondroma, green tea, and corn, which can provide beneficial effects to the health of the consumers This has the advantage of providing a beneficial effect to the health promotion of the user.
상기와 같은 목적을 달성하기 위하여 본 발명의 구성을 살펴보면 다음과 같다.In order to achieve the above-mentioned object, the construction of the present invention will be described as follows.
우선, 깨끗하게 세척하고 건조시킨 커피를 준비하도록 한다.First, prepare clean and dry coffee.
여기서, 커피는 현재 일반적으로 사용되고 있는 콩과 같은 알맹이 형태의 원두를 사용할 수도 있으며, 분말형태의 커비분말을 사용할 수도 있다.Here, the coffee may be a bean-like bean-like bean that is generally used at present, or a powdery Kirby powder may be used.
그런 후, 상기 커피에 액상형태의 식초와 홍삼액을 혼합하도록 한다.Then, the above-mentioned coffee is mixed with liquid vinegar and red ginseng solution.
여기서, 상기 커피에 함유되는 식초는 다양한 종류가 현재 제조되어 사용되고 있는데 사용자의 목적에 따라 어느 하나를 선택하여 사용할 수 있으며, 그 중 흑초를 선택하여 사용할 수도 있다.Here, various kinds of vinegar contained in the coffee are manufactured and used at present, and any one of them may be selected and used, and vinegar may be selected from them.
또한, 상기 홍삼액도 현재 일반적으로 사용되고 있는 것으로 그에 대한 설명은 생략하도록 한다.In addition, the red ginseng solution is currently in general use, and a description thereof will be omitted.
상기 커피와 식초 및 홍삼액을 혼합할 때, 커피 85 ~ 95중량%에 식초 2 ~ 8중량%, 홍삼액 2 ~ 8중량%를 혼합하도록 한다.When mixing the coffee, vinegar and red ginseng solution, 2 to 8 wt% of vinegar and 2 to 8 wt% of red ginseng solution are mixed with 85 to 95 wt% of coffee.
상기와 같이 커피, 식초, 홍삼액을 혼합한 후, 80 ~ 95℃에서 20 ~ 40분 동안 찌도록 한다.After mixing the coffee, vinegar and red ginseng solution as described above, stir at 80 to 95 ° C for 20 to 40 minutes.
그러면, 액상의 식초 및 홍삼액이 기화되는 과정을 통해 식초 및 홍삼액에 포함된 성분이 콩이나 분말형태의 커피로 흡수되게 되는 것이다.Then, the liquid vinegar and red ginseng liquid are vaporized, and the ingredients contained in the vinegar and red ginseng liquid are absorbed into the beans or powdered coffee.
그런 후, 커피, 식초, 홍삼액을 쪄낸 후, 70 ~ 80℃의 온도를 유지하는 건조기에서 5 ~ 7시간 정도 건조하도록 한다.Then, steam the coffee, vinegar, and red ginseng solution and dry it for 5 to 7 hours in a drier maintaining the temperature of 70 ~ 80 ℃.
한편, 상기와 같이 커피, 식초, 홍삼액을 가열, 건조하는 공정을 3차례에서 6차례 정도 반복수행하여 액상형태의 식초와 홍삼액이 커피에 흡수된 고체형태의 1차가공재를 제조하게 된다.(S10)Meanwhile, the process of heating and drying the coffee, vinegar, and red ginseng liquids is repeated three to six times as described above to produce a solid form of the first raw material in which liquid vinegar and red ginseng liquid are absorbed in the coffee. )
그런 후, 상기 1차가공재에 다시 액상형태의 식초와 홍삼액을 혼합하도록 한다.Then, the above-mentioned primary raw material is mixed with liquid vinegar and red ginseng solution.
여기서, 상기 1차가공재 80 ~ 90중량%에 식초 4 ~ 15중량%, 홍삼액 4 ~ 10중량%를 혼합하고 80 ~ 95℃에서 20 ~ 40분 동안 쪄낸 후, 70 ~ 80℃의 온도를 유지하는 건조기에서 5 ~ 7시간 정도 건조하는 과정을 2 ~ 4차례 반복수행하여 고체형태의 2차가공재를 제조하도록 한다.In this case, 4 to 15% by weight of vinegar and 4 to 10% by weight of red ginseng solution are mixed with 80 to 90% by weight of the primary saccharide, and the mixture is steamed at 80 to 95 ° C for 20 to 40 minutes, The process of drying in a drier for about 5 to 7 hours is repeated 2 to 4 times to prepare a solid form of the second raw material.
또한, 상기 2차가공재도 1차가공재와 같이 액상형태의 식초와 홍삼액이 열에 의해 기화되면서 고체형태의 커피에 흡수되어 식초 및 홍삼액의 성분이 함유된 2차가공재가 제조되는 것이다.(S20)In addition, as in the case of the secondary soda as the primary soda, the vinegar and the red ginseng liquid in liquid form are vaporized by heat and absorbed in the solid form of coffee to produce the secondary soda containing the ingredients of vinegar and red ginseng solution.
한편, 상술한 바대로 2차가공재가 제조된 후, 상기 2차가공재 65 ~ 80중량%에 식초 15 ~ 25중량%, 제1첨가액 5 ~ 10중량%를 혼합하고 80 ~ 95℃에서 20 ~ 40분 동안 쪄낸 후, 70 ~ 80℃의 온도를 유지하는 건조기에서 5 ~ 7시간 정도 건조하여 3차가공재를 제조하게 된다.(S30)Meanwhile, after the second raw material is prepared as described above, 15 to 25% by weight of the vinegar and 5 to 10% by weight of the first additive are mixed with 65 to 80% by weight of the secondary raw material, And the mixture is steamed for 40 minutes and then dried in a drier maintaining a temperature of 70 to 80 ° C. for about 5 to 7 hours to prepare a third raw material (S30)
여기서, 3차가공재에 함유되는 제1첨가액은 홍삼 30중량%, 천마 30중량%, 녹차 20중량%, 울금 10중량%, 생강 10중량%를 85 ~ 95℃에서 2 ~ 4시간 정도 쪄내고 70 ~ 80℃의 온도를 유지하는 건조기에서 5 ~ 7시간 정도 건조하는 과정을 2 ~ 4차례 반복하여 얻어진 액상형태의 추출물을 사용하면 되는 것이다.Here, the first addition liquid contained in the third raw material is steamed at a temperature of 85 to 95 DEG C for about 2 to 4 hours at a concentration of 30% by weight of red ginseng, 30% by weight of ginseng, 20% by weight of green tea, 10% And a liquid form extract obtained by repeating a process of drying for 5 to 7 hours in a drier maintaining the temperature of 70 to 80 ° C for 2 to 4 times.
이는, 액상형태의 식초와 제1첨가액이 기화되면서 고체형태의 2차가공재에 흡수되어 고체형태의 3차가공재가 제조되는 것이다.This is because the liquid form of vinegar and the first additive liquid are vaporized and absorbed into the solid secondary form, thereby producing a solid form of tertiary alum.
이에 더해, 상기 3차가공재를 제조하는 공정은 1회 이상으로 실시할 수도 있다.In addition, the process for producing the above-mentioned third-order porous material may be carried out at least once.
한편, 상기와 같은 공정을 통해 3차가공재가 제조된 후, 상기 3차가공재를 190 ~ 210℃의 온도에서 1 ~ 3시간정도 로스팅한다.(S40)Meanwhile, after the third raw material is manufactured through the above process, the third raw raw material is roasted at a temperature of 190 to 210 ° C for about 1 to 3 hours (S40)
여기서, 3차가공재를 로스팅하는 것은 현재 일반적으로 원두 등을 로스팅(생두를 열에 가하여 볶는 것)하는 것과 동일한 것으로 상세한 설명은 생략하도록 한다.Here, roasting the third raw material is the same as roasting the bean sprouts at present, and detailed description thereof will be omitted.
그런 후, 로스팅이 완료된 3차가공재에 식초와 제2첨가액을 혼합하여 숙성시키도록 한다.Then, the vinegar and the second additive liquid are mixed with the tertiary raw material that has been roasted and aged.
이를 상세히 설명하면, 로스팅이 완료된 3차가공재 60 ~ 80중량%, 식초 10 ~ 25중량%, 제2첨가액 10 ~ 20중량%를 혼합하고 용기에 담아 밀봉하여 5일에서 8일 정도 숙성시키면 되는 것이다.In detail, the mixture is mixed with 60 to 80% by weight of the roasted tertiary raw material, 10 to 25% by weight of the vinegar, and 10 to 20% by weight of the second additive liquid and sealed in a container and aged for 5 to 8 days will be.
여기서, 상기 3차가공재에 함유되는 제2첨가액은 홍삼 30중량%, 천마 30중량%, 녹차 15중량%, 전나무 잎 10중량%, 울금 5중량%, 생강 5중량%, 당귀 3중량%, 계피 2중량%를 85 ~ 95℃에서 2 ~ 4시간 정도 쪄내고 70 ~ 80℃의 온도를 유지하는 건조기에서 5 ~ 7시간 정도 건조하는 과정을 2 ~ 4차례 반복하여 얻어진 액상형태의 추출물을 사용하면 되는 것이다.The second additive liquid contained in the third additive was 30 wt% of red ginseng, 30 wt% of ginseng, 15 wt% of green tea, 10 wt% of fir leaf, 5 wt% of ginger, 5 wt% of ginger, 3 wt% 2% by weight of cinnamon is steamed at 85 to 95 ° C for 2 to 4 hours and dried in a drier at a temperature of 70 to 80 ° C for about 5 to 7 hours to obtain a liquid form extract obtained by repeating 2 to 4 times That is what you should do.
상기와 같이 고체형태의 3차가공재에 식초 및 제2첨가액을 혼합하여 밀봉하고 숙성시키게 되면 액상형태의 식초 및 제2첨가액이 고체형태의 3차가공재에 흡수되면서 콩형태나 분말형태인 고체의 4차가공재가 제조되는 것이다.When the vinegar and the second additive liquid are mixed and sealed in the solid form of the tertiary saccharide as described above, the liquid form vinegar and the second additive liquid are absorbed into the solid tertiary sac, And the fourth quadrature base material is produced.
그런 후, 4차가공재를 분말형태로 제조하여 현재 일반적으로 커피를 음용하는 방법대로 섭취하면 되는 것이다, Then, the fourth step is to prepare the powder in the form of a powder,
상기와 같이 고체형태의 커피에 액상의 식초, 홍삼액, 제1, 2첨가액을 혼합하여 지고 건조하는 공정을 여러 번 거친 후, 밀봉하여 숙성하는 공정을 거침으로써, 액상의 성분이 용이하게 커피에 흡수되게 된다.As described above, the liquid form of vinegar, red ginseng solution, and the first and second additive liquids are mixed with the solid form of coffee, and after the step of drying is performed several times, the product is sealed and aged, Absorbed.
한편, 상술한 바와 같이 가공단계가 증가할수록 고체형태의 커피의 비율을 줄이고 식초 및 홍삼액, 제1, 2첨가액의 비율을 증가시켜 혼합함으로써, 고체형태의 커피에 음용자들의 건강증진에 유익한 효과를 제공할 수 있는 성분이 점점 증가되면서 흡수됨으로써, 음용자들이 커피를 마시게 될 때 커피와 함께 식초 및 홍삼, 제1, 2첨가성분을 동시에 음용할 수 있어, 음용자들의 건강증진에 유익한 효과를 제공하게 되는 것이다.On the other hand, as described above, by increasing the proportion of the vinegar, red ginseng solution, and the first and second additive liquids by decreasing the proportion of the solid-form coffee as the processing steps are increased, the beneficial effect Can be consumed at the same time as users can drink coffee, so that vinegar and red ginseng and the first and second additives can be consumed at the same time, which is beneficial for the health promotion of consumers. .
이처럼, 음용자들이 자신의 건강을 위해 별도의 건강보조식품을 섭취하지 않고도 일반적으로 음용하는 커피를 섭취함으로써, 편리하게 자신의 건강증진에 유익한 성분을 흡수할 수 있게 되는 것이다.As such, consumers are able to absorb ingredients beneficial to their health by conveniently taking coffee, which is generally consumed without consuming a separate health supplement for their own health.
상술한 실시예는 본 발명의 가장 바람직한 예에 대하여 설명한 것이지만, 상기 실시예에만 한정되는 것은 아니며, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 다양한 변형이 가능하다는 것은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어서 명백한 것이다.Although the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It is obvious to those who have knowledge of.
Claims (3)
상기 1단계(S10)에서 획득한 고체형태의 1차가공재 80 ~ 90중량%에 액상형태의 식초 4 ~ 15중량%, 홍삼액 4 ~ 10중량%를 혼합하여, 80 ~ 95℃에서 20 ~ 40분 동안 쪄낸 후, 70 ~ 80℃의 온도를 유지하는 건조기에서 5 ~ 7시간 건조하는 과정을 2 ~ 4차례 반복수행하여 고체형태의 2차가공재를 획득하는 2단계(S20);
상기 2단계(S20)에서 획득한 고체형태의 2차가공재 65 ~ 80중량%에 식초 15 ~ 25중량%, 제1첨가액 5 ~ 10중량%를 혼합하여, 80 ~ 95℃에서 20 ~ 40분 동안 쪄낸 후, 70 ~ 80℃의 온도를 유지하는 건조기에서 5 ~ 7시간 건조하여 고체형태의 3차가공재를 획득하는 3단계(S30);
상기 3단계(S30)에서 획득한 고체형태의 3차가공재를 190 ~ 210℃의 온도에서 1 ~ 3시간 로스팅한 후, 로스팅한 제3차가공재 60 ~ 80중량%, 식초 10 ~ 25중량%, 제2첨가액 10 ~ 20중량%를 혼합하여, 35 ~ 45℃에서 5 ~ 8일 밀봉시키고 숙성시킨 고체형태의 4차가공재를 획득하는 완성단계(S40);로 이루어진 것에 특징이 있는 식초 발효숙성커피의 제조방법.
2 to 8% by weight of liquid vinegar and 2 to 8% by weight of red ginseng solution are mixed with 85 to 95% by weight of washed and dried solid form of coffee, and the mixture is steamed at 80 to 95 ° C for 20 to 40 minutes, (S10) in which the process of drying in a drier maintaining a temperature of 5 to 7 hours is repeated three to six times to obtain a solid first-form slurry;
4 to 15% by weight of liquid vinegar and 4 to 10% by weight of red ginseng solution are mixed with 80 to 90% by weight of the solid primary raw material obtained in step 1 (S10), and the mixture is heated at 80 to 95 ° C for 20 to 40 minutes (S20) in which the process of drying in a drier maintaining a temperature of 70 to 80 캜 for 5 to 7 hours is repeated 2 to 4 times to obtain a solid secondary form (S20);
15 to 25% by weight of vinegar and 5 to 10% by weight of the first additive liquid are mixed with 65 to 80% by weight of the solid form of the second-stage raw material obtained in the step 2 (S20), and the mixture is heated at 80 to 95 ° C for 20 to 40 minutes (S30), which is followed by drying in a drier maintaining a temperature of 70 to 80 캜 for 5 to 7 hours to obtain a tertiary raw material in a solid form;
The solid tertiary sac obtained in the third step (S30) is roasted at a temperature of 190 to 210 ° C for 1 to 3 hours, and then the roasted tertiary raw material is 60 to 80% by weight, the vinegar is 10 to 25% (S40) in which 10 to 20% by weight of the second additive liquid is mixed and sealed at 35 to 45 DEG C for 5 to 8 days and aged to obtain a solid form of a quaternary saccharide (S40). ≪ / RTI >
The method according to claim 1, wherein the first additive liquid used in the third step (S30) is a mixture of 30 wt% of red ginseng, 30 wt% of ginseng, 20 wt% of green tea, 10 wt% Wherein the solution is obtained by repeating a process of steam drying for 2 to 4 hours and drying at a temperature of 70 to 80 캜 for 5 to 7 hours by repeating 2 to 4 times.
The method according to claim 1, wherein the second additive liquid used in the completion step (S40) comprises 30 wt% of red ginseng, 30 wt% of ginseng, 15 wt% of green tea, 10 wt% of fir leaf, 5 wt% , 3% by weight of Angelica japonica, 2% by weight of cinnamon at 85 to 95 ° C for 2 to 4 hours and drying in a drier at a temperature of 70 to 80 ° C for 5 to 7 hours was repeated 2 to 4 times A process for producing fermented fermented coffee having vinegar characteristics.
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