KR101775112B1

KR101775112B1 - Manufacturing method for liquid type coffee containing high level of Chlorogenic acid

Info

Publication number: KR101775112B1
Application number: KR1020150122749A
Authority: KR
Inventors: 김영한
Original assignee: 김영한
Priority date: 2015-08-31
Filing date: 2015-08-31
Publication date: 2017-09-05
Also published as: KR20170025791A

Abstract

The present invention relates to a method for producing a liquid coffee having a high concentration of chlorogenic acid. More particularly, the present invention relates to a method for producing a high quality liquid coffee having a high content of chlorogenic acid, while fermenting coffee green beans in a nutrient solution and roasting low temperature roast using loess pottery, thereby improving the taste and aroma of coffee, The liquid coffee produced by the present invention has a high content of chlorogenic acid and a high content of chlorogenic acid, so that the antioxidative effect and the reduction of the blood sugar level can be expected, and the diet effect can be expected by the body fat reducing action.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a liquid coffee having a high chlorogenic acid content,

The present invention relates to a method for producing a liquid coffee having a high concentration of chlorogenic acid. More particularly, the present invention relates to a process for fermenting coffee green beans in a nutrient solution followed by low temperature roasting using loess pottery to produce a liquid coffee which is effective in diet and has high health function, while retaining the taste and aroma of coffee while having a high content of chlorogenic acid .

Coffee is a beverage that fries coffee bean seeds (coffee beans) and drinks it with warm water or steam. As a result, coffee consumption in Korea will increase by 17% in 4 years from 2.91 kg per capita in 2008 to 3.38 kg in 2011 In 2007, about 8 times a week coffee was drunk. In 2013, the frequency of consumption increased by 12.3 times. As a result, Korean people had the highest frequency of consumption per week. 7 times) than the survey was to eat more often.

Rubiaceae Coffee belongs to Coffea is largely divided into Arabica, Robusta-canephora and Liberica varieties, of which Arabica accounts for 75% of the world's production, This is recognized as the best quality. Robusta has a higher caffeine content than arabica. Libereca is not used much more than the preceding two varieties due to lack of yield.

The coffee beans are not processed. The green bean itself is not suitable for drinking because of its peculiar odor. However, if roasted green beans are roasted, the tissue of the green bean cells is destroyed and the various components contained therein As it exits to the outside, it turns into a delicious brown bean that we know as it gives off flavor and aroma. Coffee roasting methods range from old-fashioned frying pan roasting methods that can be used at home to large-scale machinery and roasting with hot air. The most commonly used roasting methods are drum roasting, . Drum roasting is done by putting green beans in a rotating bowl and frying them between 160 ~ 230 degrees for 10 ~ 18 minutes. The first green beans that have entered the hot baking tradition are first crumbled, and as time passes and the temperature becomes higher, ~ 60% larger and weighs 12 ~ 22% less brown coffee beans. This coffee roasting is an important process that determines the quality of the coffee after the quality of the green bean and is a work requiring a great deal of skill. Depending on the taste and flavor of the desired coffee, there are various stages of coffee roasting, ranging from mild roasting to strong roasting.

However, there is a disadvantage in that chlorogenic acid, which is one of the active ingredients contained in green beans, is lost when roasted green beans. Chlorogenic acid is a kind of polyphenol compound. It is a unique coloring substance of coffee beans. It has effects such as inhibition of lipid peroxidation in vivo, inhibition of cholesterol biosynthesis, antioxidative action, anticancer action and the like. It is known that it has the effect of reducing blood sugar level by slowing down plasma and liver fat and improving glucose tolerance. In particular, recently, chlorogenic acid has been spotlighted as an effective ingredient for diet by reducing body fat.

Various attempts have been made to reduce the disappearance of such chlorogenic acid. In the patent No. 10-1364336, (i) pulverization (i) of roasted coffee in an amount of 1 to 90% by weight based on the total weight of ground coffee composition ground coffee composition in an amount of from 1 to 90% by weight, based on the total weight of the coffee composition, and (ii) from 99 to 10% by weight, based on the total weight of the ground coffee composition, A second fraction consisting of ground coffee roasted with a higher degree of roast is present at a weight ratio of (i) to (ii) of from 10:90 to 80:20 and contains at least 4 g of chlorogenic acid per 100 g of product A method is proposed. In addition, Japanese Patent Registration No. 10-1060203 discloses a process for preparing a coffee beans by boiling the coffee beans which have not yet been heat-treated at a temperature of 90 to 106 ° C for 5 to 9 hours, and a step of drying the coffee beans which have been cooked at a temperature of 50 to 70 ° C for 12 to 24 hours And aging the mixture at room temperature for 1 to 7 days; and stirring the dried and aged coffee beans at a temperature of 90 to 96 ° C for 5 to 10 hours at a temperature of 50 to 70 ° C for 12 to 24 hours Drying and aging at room temperature for 1 to 7 days is repeated to increase the content of chlorogenic acid, thereby increasing the content of coffee beans.

However, in order to reduce the loss of chlorogenic acid in the roasted coffee beans and to increase the content of chlorogenic acid, researches are continuing. Therefore, unlike the conventional patents, the inventor of the present invention has found that coffee green beans are fermented by yeast before roasting, And aroma as well as preventing the loss of chlorogenic acid, thereby providing a coffee bean having a higher content of chlorogenic acid than that of coffee prepared by a general roasting method, thereby completing the present invention.

It is an object of the present invention to provide a coffee with reduced loss of chlorogenic acid occurring in the roasting process and improved taste, flavor and flavor.

Another object of the present invention is to provide a coffee which is excellent in health function and effective for diet by reducing the loss of chlorogenic acid.

In order to achieve the above object, the present invention provides a method for fermenting coffee, comprising the steps of: adding a nutmeg solution to coffee beans and fermenting the mixture at 35 to 37 DEG C for 6 to 48 hours; 2) drying the fermented coffee bean to 10-13% moisture content; The fermented coffee beans of the two stages are roasted at a temperature of 160 DEG C or less with a yellow color; Cooling the roasted coffee beans to 30 to 50 DEG C; A fifth step of first crushing the cooled coffee beans using a spiral roll mill machine; 6) pulverizing the primary pulverized coffee bean repeatedly 4 ~ 6 times with a Pigment roll mill machine and pulverizing it into a fine particle powder of 100 ~ 150 mesh; Wherein the pulverized coffee powder is boiled at a temperature of 93 to 96 DEG C for about 1 to 3 minutes, and the boiled coffee is filtered to obtain a liquid coffee liquor.

The nutrient solution is prepared by mixing at least one selected grain among rice, wheat, mung bean, barley and oats, and yeast formed by filling Aspergillus oryzae with water at a weight ratio of 1: 1 to 5, And is filtered.

Wherein the nuruk liquid is sprayed onto a coffee bean sprout, or is wetted on a cotton wool or nonwoven fabric so as to wrap the coffee bean sprout above and below, or to immerse the coffee bean sprout in a soaked state.

The nuruk liquid is added to the total volume of the koji liquid in an amount of not more than 15% of rice and finely ground with a mixer.

The liquid coffee produced by the present invention reduces the loss of chlorogenic acid and can provide a liquid coffee having a high content of chlorogenic acid.

The liquid coffee produced by the present invention has a high content of chlorogenic acid, so that antioxidative action, reduction of the blood sugar level and the like can be expected, and a diet effect can be expected by the body fat reducing action.

Fig. 1 shows a liquid coffee produced by Example 1 of the present invention.

The process for producing the liquid coffee with high chlorogenic acid of the present invention is as follows.

The fermented coffee beans are dried at 10 to 13% moisture content. The fermented coffee bean is fermented at 35 to 37 ° C for 6 to 48 hours.

The nutrient solution is prepared by mixing at least one selected grain among rice, wheat, mung bean, barley and oats, and yeast formed by filling Aspergillus oryzae with water at a weight ratio of 1: 1 to 5, Use the filtered one.

Aspergillus oryzae is a fermentation strain of Aspergillus that secretes amylase, protease and cellulase to decompose carbohydrates and proteins, which are the components of coffee bean, into sugars and amino acids, respectively.

The nuruk liquid may be sprayed onto a coffee bean sprout, moistened on a cotton wool or non-woven fabric to wrap the coffee bean sprouts upside down, or soaked so that the coffee beans are soaked.

In addition, the koji solution may be prepared by adding 15% or less of rice to the total volume of the koji solution and crushing finely with a mixer.

The addition of rice to the nourishing liquid and finely crushing the mixture with a mixer makes it easier to use as a source of carbohydrates of the Aspergillus oryzae contained in the nuruk liquid, and the alcohol, Sugar, etc. increase the aroma and flavor of coffee beans, reduce the content of caffeine, and inhibit the loss of chlorogenic acid.

The rice may be either glutinous rice or rice cooked rice, and if it exceeds the above range, the degree of fermentation of the coffee bean is not sufficient.

After the fermentation, the dried coffee beans are put into a loess pottery and roasting is started. The roasting is stopped at 160 ° C where the color of the coffee bean is yellow, and it is cooled to 30 to 50 ° C.

Roasting the coffee green beans on the loess pottery serves to prevent sudden changes in the roasting temperature and maintain a constant temperature, and further enhances the taste and aroma of the coffee by releasing the far-infrared rays in the roasting process.

Since the chlorogenic acid contained in green beans turns into quinic acid at a temperature of 170 ° C, low temperature roasting at 160 ° C or lower is carried out. In addition, between 150 and 160 ° C, the fermented taste of green beans is changed into a sweet taste. Therefore, it is preferable to roast the fermented meat at a low temperature of 160 ° C or lower.

The cooled coffee bean is not preferable because the fat content of the coffee bean is about 13%, and when the grain grinder is used, the fat can be oxidized by the frictional heat. In addition, since the coffee beans were not easily swollen due to low-temperature roasting, the roasted coffee beans were finely ground using a spiral roll mill machine, and the shredded coffee beans were subjected to a second- Milled with a roll mill for 4 to 6 times, and pulverized into fine particles having a size of 100 to 200 mesh. When crushed into the fine particle state, the amount of chlorogenic acid contained in the coffee can be increased.

The ground coffee powder is boiled at a temperature of 93 to 96 DEG C for 1 to 3 minutes. If the temperature is lower than the above range, the elution amount of chlorogenic acid is low, which is undesirable. If it is higher than the above range, the taste and aroma of the coffee are deteriorated.

The boiled coffee is filtered through a filter paper or a cotton swab to obtain a liquid coffee liquor.

Hereinafter, the present invention will be described in more detail with reference to examples. These examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

&Lt; Example 1 >

0.3 kg of koji and 1.5 kg of water were mixed and mixed well. Then, the mixture was filtered with a cotton cloth to prepare a koji solution. To 1 kg of arabica coffee green beans (Cheju Mountain), 1 kg of the koji solution (soaked coffee beans) was added and the mixture was fermented at a temperature of 35 ° C for 12 hours. The fermented coffee beans were dried in a drier to a moisture content of 13%. The dried fermented coffee beans were placed in a loess pot and the roasting was stopped at 160 캜, which is yellowish. The roasted coffee beans were cooled to 40 占 폚, firstly pulverized with a spiral roll mill, and then pulverized five times with a roll mill machine to obtain fine powdery coffee powder. The coffee powder was boiled in water at 95 ° C for about 2 minutes and then filtered to complete the liquid coffee.

&Lt; Example 2 >

0.3 kg of koji and 1.5 kg of water were mixed and mixed well. Then, the mixture was filtered with a cotton cloth to prepare a koji solution. 1 kg of the koji liquid was mixed with 50 g of rice, and the mixture was well pulverized with a mixer. Then, the koji liquid was added to 1 kg of arabica coffee green beans (Cheju) and fermented at a temperature of 35 ° C for 12 hours. The fermented coffee beans were dried in a drier to a moisture content of 13%. The dried fermented coffee beans were placed in loess pots and the roasting was stopped at 160 캜 in yellow color. The roasted coffee beans were cooled to 40 占 폚, firstly pulverized with a spiral roll mill, and then pulverized five times with a roll mill machine to obtain fine powdery coffee powder. The coffee powder was boiled in water at 95 ° C for about 2 minutes and then filtered to complete the liquid coffee.

&Lt; Example 3 >

To 1 kg of the koji liquid, 1 kg of the koji liquid was mixed with 100 g of rice, and the mixture was well pulverized with a mixer. Then, the koji liquid was added to 1 kg of arabica coffee green beans (Cheju) and the mixture was fermented at 35 캜 for 12 hours. Was prepared in the same manner as in Example 3.

1 kg of the koji liquid was mixed with 150 g of the rice koji, and the mixture was well pulverized with a mixer. Then, 1 kg of arabica coffee green beans (Cheju) was added to the koji liquid and fermented at 35 ° C for 12 hours. Was prepared in the same manner as in Example 3.

Arabic coffee bean sprouts with a moisture content of 13% were added to the loess pottery, and the roasting was stopped at 160 캜 in yellow color. The roasted coffee beans were cooled to 40 占 폚, firstly pulverized with a spiral roll mill, and then pulverized five times with a roll mill machine to obtain fine powdery coffee powder. The coffee powder was boiled in water at 95 ° C for about 2 minutes and then filtered to complete the liquid coffee.

Arabic coffee bean sprouts having a moisture content of 13% were placed in a coffee bob and roasted to a temperature of 200 ° C. The roasted coffee beans were cooled to 40 占 폚, firstly pulverized with a spiral roll mill, and then pulverized five times with a roll mill machine to obtain fine powdery coffee powder. The coffee powder was boiled in water at 95 ° C for about 2 minutes and then filtered to complete the liquid coffee.

&Lt; Test Example 1 >

With respect to Example 1 of the present invention, the elution amount of chlorogenic acid according to the degree of grinding of coffee was measured, and the results are shown in Table 1.

Amount of elution of chlorogenic acid (%) according to degree of grinding of bean Kinds Rough grinding Fine grinding Ultrafine grinding Chlorogenic acid 7.00 10.64 11.77

As a result, the smaller the crushed particle size, the higher the elution amount of chlorogenic acid.

&Lt; Test Example 2 &

The elution amount of chlorogenic acid according to the water temperature was measured for Example 1 of the present invention, and the results are shown in Table 2.

Amount of elution of chlorogenic acid with temperature Temperature 70 ℃ 94 ° C Chlorogenic acid (%) 8.72 10.64

As a result, the elution amount of chlorogenic acid was high at a temperature of 94 캜.

&Lt; Test Example 3 >

The elution amounts of chlorogenic acid were measured in Examples 1 to 4, Comparative Examples and Control Examples of the present invention, and the results are shown in Table 3.

Content of chlorogenic acid (%) division Chlorogenic acid Example 1 10.76 Example 2 10.81 Example 3 11.03 Example 4 10.65 Comparative Example 9.78 Control Example 1.03

As a result, the content of chlorogenic acid was the highest in Examples 1 to 4 of the present invention, and especially when coffee beans were fermented with koji added with rice.

The sensory evaluations were carried out on the taste, aroma, color and overall acceptability of the 30 panelists from 20 to 60 males and females in the examples 1 to 4, the comparative examples and the control examples according to the present invention, Are shown in Table 4.

Sensory test result division flavor color incense Overall likelihood Example 1 3.9 3.5 4.2 3.7 Example 2 4.1 3.6 4.3 3.8 Example 3 4.0 3.5 4.1 3.7 Example 4 3.9 3.4 4.0 3.6 Comparative Example 3.8 3.4 3.9 3.5 Control Example 3.7 4.3 3.6 3.3

As a result, in the Examples 1 to 4 of the present invention, the taste, flavor, and overall acceptability were generally high. However, the color was lower in the Examples 1 to 4 of the present invention and the highest in the control sample corresponding to the brown color of the common coffee. This is interpreted as a phenomenon that occurs when ordinary consumers are accustomed to the brown color of coffee.

Claims

The fermented juice is added to the coffee bean at 35 to 37 ° C for 6 to 48 hours,
The nutrient solution is prepared by mixing at least one selected grain among rice, wheat, mung bean, barley and oats, and yeast formed by filling Aspergillus oryzae with water at a weight ratio of 1: 1 to 5, The filtrate is added to the koji solution in an amount of not more than 15% of the total volume of the koji solution, and finely pulverized by a mixer.
The nourishing liquid is immersed so that the coffee beans are soaked to ferment the coffee beans;
2) drying the fermented coffee bean to 10-13% moisture content;
The fermented coffee beans of the two stages are roasted at a temperature of 160 DEG C or less with a yellow color;
Cooling the roasted coffee beans to 30 to 50 DEG C;
A fifth step of first crushing the cooled coffee beans using a spiral roll mill machine;
6) pulverizing the primary pulverized coffee bean repeatedly 4 ~ 6 times with a Pigment roll mill machine and pulverizing it into a fine particle powder of 100 ~ 150 mesh;
7) boiling the pulverized coffee powder at a temperature of 93 to 96 캜 for about 1 to 3 minutes; And
And filtering the boiled coffee to obtain a liquid coffee stock solution.

delete

A liquid coffee having a high chlorogenic acid produced by the manufacturing method of claim 1.