KR101775270B1 - Production Method of Compound Coffee Mixed Roasted Acorn - Google Patents

Abstract

The present invention relates to a method for manufacturing mixed coffee by mixing coffee with stir-fried acorn. According to the present invention, the method comprises: an acorn granule or powder manufacturing process of manufacturing acorn granule or powder by harvesting, processing, grinding, and stir-frying acorn; a coffee powder manufacturing process of manufacturing coffee powder by roasting and then grinding coffee beans; a coffee acorn mixing step of manufacturing mixed coffee by mixing the coffee powder and acorn granule or acorn powder at a certain ratio; and a packaging process of packaging the mixed coffee with a certain packaging container to prevent insertion of oxygen and moisture from the outside and discharge of coffee aroma. The mixing ratio of the coffee powder to the acorn granule or the acorn powder is 50-90 wt% of the coffee powder to 10-50 wt% of the acorn granule or the acorn powder. According to the method for manufacturing mixed coffee by mixing coffee with stir-fried acorn, the mixed coffee has a good taste as coffee aroma and acorn aroma are mixed. The mixed coffee can reduce a certain amount of intake of caffeine, which is highly addictive and harmful when a person intakes a large amount of caffeine. The mixed coffee can reduce coffee imports, increase the use of Korean agricultural products, and help health promotion since a user consumes healthful ingredients contained in acorn.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a coffee having a roasted acorn,

More particularly, the present invention relates to a process for producing mixed coffee by mixing roasted acorns in coffee, and more particularly, to a process for producing acorns by crushing and crushing acorns, firing acorn granules or powders, roasting and grinding coffee beans, And a method for producing mixed coffee by mixing roasted acorns with coffee which mixes a certain amount of acorn powder to prepare a mixed coffee.

Coffee is currently occupying 80-90% of the domestic market, dominating many preferences in Korea, and as a foreign tea, it is rooted deeply in our tea culture as a pronoun of tea.

However, considering the adverse effects of caffeine, which is contained in a large amount in coffee, on health, coffee business in Korea is a big problem economically as well as a national health award.

Coffee is known to induce anxiety, nausea and ulcer due to stimulation of the central nervous system and the action of arteriosclerosis in the long term.

This caffeine poisoning has also been confirmed in animal studies. In a paper titled "A Review of Factors Affecting Caffeine Toxicity, J. Clin. Pharmacol., 7, 131 (1967)", Peters, JM (Yanik, G. et al.) Reported that "the effects of caffeine on sleep in rats" [The Dose- (Caffeine on Sleep in Rats, Brain Res., 403, 177 (1987)) reported that caffeine increases the locomotor activity of rats at low doses and decreases at high doses have.

While studying ways to overcome this toxic effect of caffeine, it is possible to feel a similar taste to coffee and to have similar color by removing the acorn taste.

Although the acorn is an edible material which is beneficial to various human bodies, it is currently used only as acorns. Therefore, researches for developing the acorns for drinking or borrowing have been actively conducted.

The study confirmed that the acorn is effective in removing various heavy metals which cause various diseases and pollute the environment.

It can be removed by precipitating heavy metals by adding a few substances to acic acid which comes out when the acorn is removed by immersing the acorn in the water, that is, acorn acid, which is a so-called acorn acid, into heavy water containing heavy metal material. In addition, it has been found from the experimental results that the acorn is also effective for precipitating contaminants from the organic waste solution from the dye and the wastewater from the plating. From these results, it is possible to treat 3.5 ton of waste water with 1 kg of acorn Could know. Therefore, when using the acorns, ingesting heavy metals or similar substances, ingestion of acorn powder leads to the presumption of medical application that heavy metals in the body can be removed.

In addition, the acorn is known as a food containing a large amount of calcium, and thus it has more efficacy than drugs in treating osteoporosis, which is a major cause of overwork, stress and carbonated beverages.

Overall, acorns contain a little coffee aroma, tannin, and acorn acid, which helps us to release heavy metals from our body, such as fine dust and dust, that have been defenseless. Protein and beta-carotene, vitamin A, B, B6 vitamin C, carbohydrate, zinc, iron, especially potassium and calcium. And it is said that it has anticancer effect in recent years.

It is desirable to reduce the amount of imported coffee as a beneficial ingredient to our body and the unique aroma contained in acorns.

1. Korean Patent Publication No. 10-2016-0026049 (Disclosure date: Mar. 09, 2016) Mixed nuts Saccharin coffee manufacturing method 2. KOKAI Publication No. 1995-0016543 (date of publication: July 20, 1995) Coffee blend composition and method for producing the same 2. Tea and manufacturing method using acorn as a raw material. Korean Patent Application Publication No. 2000-0024472 (published on May 06, 2000). 4. Korean Patent Publication No. 1993-0006561 (Date of Publication: July 21, 1993) Process for Making Coffee Ginseng Tea 5. Korean Patent Laid-Open Publication No. 10-2009-0058759 (Published Date: June 10, 2009) A traditional tea using acorn powder 6. Korean Patent Publication No. 10-0903909 (Date of Registration: June 12, 2009) Production method of coffee flavored beverage using soybean

In order to solve the above-mentioned problems, the present invention provides a method for producing acorn granules or acorn powder by harvesting and processing acorns, grinding and roasting to produce acorn granules or acorn powder, processing the coffee beans into roasted coffee beans, To a mixed coffee to make a mixed coffee, substituting a portion of the coffee to reduce the consumption of caffeine harmful to the human body when consuming a large amount of coffee, and mixing the coffee with a roasted acorn which can enjoy a unique flavor suited to our taste. .

A method for producing mixed coffee by mixing roasted acorns with coffee according to the present invention comprises: acorn granule or powder manufacturing process for harvesting acorns, processing acorns, crushing and roasting to produce acorn granules or acorn powder; A coffee powder manufacturing process in which a coffee bean is roasted and crushed to make a coffee powder; A coffee acorn mixing step of mixing the coffee powder, acorn granules or acorn powder at a predetermined ratio to produce a mixed coffee; And a packaging process of packing the mixed coffee into a certain packaging container to prevent the inflow of oxygen and moisture from the outside and the release of the coffee aroma.

The acorn granule or powder manufacturing process includes: a manufacturing waiting step of harvesting acorns in autumn and storing the acorns for a predetermined period; An acorn cleaning step of removing the non-edible portion of the acorn and washing it with an underground rock; An acorn drying step of drying the washed acorn for a predetermined period of time; An acorn peel step of peeling the dried acorn; An acorn dipping step for immersing the untreated acorn in a certain concentration of saline water for a certain period of time in order to remove the bitter tannin components and bacteria and insects; An acorn re-drying step of drying the acorn to immerse the acorn in water for a certain period of time so as to have a water content of less than a certain amount; An acorn crushing step of crushing the dried acorn into a granular form or a powder form; And an acorn frying step of frying the acorn in a granular form or a powder form at a predetermined temperature for a certain period of time to complete the acorn granule or the acorn powder.

The acorn drying step is to dry the acorn in the sun and the drying period is 2 to 5 days.

In the acorn immersion step, the salt water is mixed with 85 to 95% by weight of water and 5 to 15% by weight of salt (NaCl) to dissolve the salt completely, and the immersion time is 2 to 6 hours.

The acorn re-drying step may be naturally dried at room temperature for 2 to 10 days on a clear day or forcedly dried in a drying room at 50 to 70 ° C for 10 to 20 hours so that the water content becomes 5% or less.

The size of the granules in the acorn pulverization step is 18 to 50 mesh (980 to 279 μm) and the size of the powder is 150 to 300 mesh (104 to 46 μm).

In the acorn roasting step, the roasting temperature is 130 to 230 ° C, and the roasting time is 5 to 30 minutes.

The coffee powder manufacturing process comprises roasting a roasted coffee bean; A stabilization step of stabilizing roasted coffee beans for 2 to 4 hours; A carbon dioxide gas delayed release step of delaying the carbonic acid gas contained in the roasted beans for 24 hours so that the flavor and aroma can be changed to an optimal state; And grinding the roasted beans in a coffee grinder to produce a coffee powder.

The mixing ratio of the coffee powder, acorn granule or acorn powder is 50 to 90% by weight of the coffee powder and 10 to 50% by weight of the acorn granule or acorn powder.

In the packaging process, when the container is packed in a large capacity equal to or greater than a certain weight, the mixed coffee is put into a packaging container made of a metal can or a composite film. To prevent air from contacting the mixed coffee, Next, seal it, and when packing it as a single-use tea bag, pack the tea bag in a vacuum so that the coffee aroma does not get lost after the tea bag is packaged.

The above-described manufacturing method can solve the problem of the present invention.

According to the method of producing coffee mixed with roasted acorn of coffee of the present invention, the coffee and acorn flavor are mixed with each other, and the taste is good, and it is highly addictive. When a large amount is consumed, the consumption of caffeine which is harmful to the human body can be reduced. And the use of excellent ingredients contained in the acorn to help improve health is effective.

Fig. 1 is a flowchart showing a process for producing mixed coffee by mixing roasted acorns with coffee of the present invention

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS First, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

Further, the terms to be described below are defined in consideration of the functions of the present invention, and this may vary depending on the intention or custom of the user, the operator, and the like. Therefore, the definition is based on "a method of manufacturing a mixed coffee with roasted acorns mixed with coffee Quot; and "on " basis. ≪ / RTI >

Hereinafter, a preferred embodiment of the "method for producing a mixed coffee in which coffee roasted acorns are mixed" according to the present invention will be described in detail.

The following examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention.

FIG. 1 is a process flow chart according to a method for producing a mixed coffee in which roasted acorns are mixed with coffee of the present invention.

As shown in FIG. 1, the method for producing mixed coffee in which coffee roasted acorns are mixed with coffee according to the present invention includes: an acorn granule or powder manufacturing process for harvesting acorns, processing acorns, crushing and roasting to produce acorn granules or acorn powder; A coffee powder manufacturing process in which a coffee bean is roasted and crushed to make a coffee powder; A coffee acorn mixing step of mixing the coffee powder, acorn granules or acorn powder at a predetermined ratio to produce a mixed coffee; And a packaging process of packing the mixed coffee into a certain packaging container to prevent the inflow of oxygen and moisture from the outside and the release of the coffee aroma.

The mixing ratio of the coffee powder, acorn granule or acorn powder is preferably 50 to 90% by weight of the coffee powder and 10 to 50% by weight of the acorn granule or acorn powder.

When the above-mentioned mixed coffee contains more than 50% by weight of acorn granules or acorn powder, the coffee taste is undesirably added to the acorn flavor

It is preferable that the above-mentioned mixed coffee is taken out from the hand dripper to make hand drip coffee, or the tea bag is consumed in a manner of drinking with concern about hot water.

The acorn granule or powder manufacturing process includes: a manufacturing waiting step of harvesting acorns in autumn and storing the acorns for a predetermined period; An acorn cleaning step of removing the non-edible portion of the acorn and washing it with an underground rock; An acorn drying step of drying the washed acorn for a predetermined period of time; An acorn peel step of peeling the dried acorn; An acorn dipping step for immersing the untreated acorn in a certain concentration of saline water for a certain period of time in order to remove the bitter tannin components and bacteria and insects; An acorn re-drying step of drying the acorn to immerse the acorn in water for a certain period of time so as to have a water content of less than a certain amount; An acorn crushing step of crushing the dried acorn into a granular form or a powder form; And an acorn frying step of frying the acorn in a granular form or a powder form at a predetermined temperature for a certain period of time to complete the acorn granule or the acorn powder.

The coffee powder manufacturing process comprises roasting a roasted coffee bean; A stabilization step of stabilizing roasted coffee beans for 2 to 4 hours; A carbon dioxide gas delayed release step of delaying the carbonic acid gas contained in the roasted beans for 24 hours so that the flavor and aroma can be changed to an optimal state; And grinding the roasted beans in a coffee grinder to produce a coffee powder.

In the packaging process, when the container is packed in a large capacity equal to or greater than a certain weight, the mixed coffee is put into a packaging container made of a metal can or a composite film. To prevent air from contacting the mixed coffee, Next, seal it, and when packing it as a single-use tea bag, pack the tea bag in a vacuum so that the coffee aroma does not get lost after the tea bag is packaged.

When the above-mentioned mixed coffee is packed with a tea bag, the coffee and acorn ingredient can be easily distilled into the boiling water, and the precipitated product is not produced, so that the mixed coffee can be enjoyed cleanly and neatly.

The process for preparing acorn granules or powders comprises an atmospheric preparation step, an acorn cleaning step, an acorn drying step, an acorn stripping step, an acorn immersion step, an acorn re-drying step, an acorn grinding step and an acorn frying step.

The acorn granules or powder may be prepared by a cooling step of cooling the acorn granules or acorn powder having a high temperature after the acorn frying step to a predetermined temperature or less and cooling the acorn granules or acorn powder Lt; RTI ID = 0.0 > a < / RTI > acorn granule or powder packaging step may also be included.

The acorn contains a little coffee aroma, tannin, and aconic acid. It helps us to release heavy metals in our body, such as fine dust and dust, which are unprotected. It is said that there is an excellent effect on recovery, and it suppresses fat and accelerates decomposition of triglycerides. It contains protein, dietary fiber, beta carotene, vitamin A, B, B6 vitamin C, carbohydrate, zinc, iron especially potassium and calcium In recent years, it has been reported that anticancer effect is also possible. Therefore, by mixing with coffee powder in the present invention, it is possible to consume inherent fragrance contained in acorns and beneficial ingredients for our bodies, and to reduce the amount of imported coffee.

Detailed steps of the acorn granule or powder manufacturing process will be described in detail as follows.

The above-mentioned manufacturing step is a step of harvesting acorns grown in oak, oak, oak, oak, water oak, oak, and quince mulberry in autumn and then storing them for a certain period of time. And then harvested and stored for a certain period in order to bring out insects on the outer surface or inside.

The acorn cleaning step may be a step of washing the acorn with underground rocks. It is preferable to clean the acorns with an underground rock having no residual chlorine and a large amount of minerals without using tap water after the non-edible part that is not edible is removed.

The acorn drying step is a step of drying the washed acorn for a predetermined period of time. The acorn is preferably dried in sunlight, dried for 2 to 5 days, and dried in daylight so that the moisture content is less than 20% .

The acorn peeling step is a step of peeling the dried acorn, which is peeled mechanically using a peeling machine or peeled off with a knife using a knife.

The peeling machine can be used in a form similar to a thresher, in which the acorn shell is rolled in the form of a twist provided with a rotational rate with a rubber roller attached to a kind of tilting of dull protrusions.

The step of immersing the acorn is a step of immersing the unbaked acorn in a certain concentration of saline water for a predetermined time to remove bitter tannin components, bacteria and insects.

Wherein the step of immersing the acorn in a predetermined concentration of saline water for a predetermined period of time in order to remove bitter tannin components, bacteria, and insects from the peeled acorn; And a washing step in which there is no salinity after the immersion and washing once in clean running water.

In the immersion step, the salt water is mixed with 85 to 95% by weight of water and 5 to 15% by weight of salt (NaCl) to dissolve the salt completely. The immersion time is preferably 2 to 6 hours, It is preferable not to use the saline water having a salinity of 15% or more. When the salinity is less than 5%, the bitternessy tannin component, Since the insects are not easily removed, the salinity should be at least 5%, preferably at least 10%.

The temperature of the salt water in the immersion step is preferably 20 to 30 ° C.

The cleaning step is to remove tannin components and foreign matter from the running water during the immersion step.

The acorn re-drying step is a step of immersing the acorn and drying the acorn with water for a predetermined period of time so as to be a certain amount of water or less.

The acorn re-drying step may be naturally dried at room temperature for 2 to 10 days on a clear day or forcedly dried in a drying room at 50 to 70 ° C for 10 to 20 hours so that the water content becomes 5% or less.

When forced drying, drying at an excessively high temperature of 70 ° C or higher results in poor acorn condition, and 50-170 ° C is preferable because the acorn's inherent scorch will be carried.

If the moisture content of the acorn is less than 5% in the acorn re-drying step, the acorn will not be stuck to each other in the subsequent step of crushing the acorn, and the pulverization will be well performed.

The acorn crushing step is a step of crushing the dried acorn into a granular form or a powder form.

In the acorn pulverization step, the size of the granules is preferably 18 to 50 mesh (980 to 279 μm) and the size of the powder is preferably 150 to 300 mesh (104 to 46 μm).

In the crushing machine, crushing is carried out using a crusher. In the crusher, the rotating shaft having about six hammers is crushed by the motor power, and particles of a predetermined size are discharged through a cylindrical screen (sheave).

The crusher should be made of stainless steel (SUS 304 or higher) to prevent contamination.

The step of roasting the acorns is a step of roasting the acorns in a granular form or a powder form at a predetermined temperature for a certain period of time to complete acorn powder or acorn powder.

In the acorn roasting step, the roasting temperature is 130 to 230 ° C, and the roasting time is 5 to 30 minutes.

When the roasting temperature is lower than 130 캜, it is not roasted properly and a good taste can not be obtained. When the roasting temperature is higher than 230 캜, the roasting temperature is preferably 130 to 230 캜.

The acorn granules or powder may be prepared by a cooling step of cooling the acorn granules or acorn powder having a high temperature after the acorn frying step to a predetermined temperature or less and cooling the acorn granules or acorn powder Lt; RTI ID = 0.0 > a < / RTI > acorn granule or powder packaging step may also be included.

The coffee powder manufacturing process includes a roasting step of frying coffee beans, roasting the coffee beans, and crushing the roasted coffee beans into coffee powder. A stabilization step of stabilizing roasted coffee beans for 2 to 4 hours; A carbon dioxide gas delayed release step of delaying the carbonic acid gas contained in the roasted beans for 24 hours so that the flavor and aroma can be changed to an optimal state; And a step of preparing a coffee powder by pulverizing the roasted coffee beans in a coffee grinder to produce a coffee powder. The coffee powder packaging step may further include a step of packaging the coffee powder for storing the coffee powder for use in manufacturing the mixed coffee.

The coffee beans should be stored in a cool, well-ventilated place.

In the roasting step, the clean air is introduced into the convection heat circulation system and roasted at a constant temperature.

In the roasting step, the roasting temperature is 180 ~ 250 ℃ and the roasting time is 12 ~ 20 minutes. Roasted fructose, such as fructose in the beans, caramelizes and forms a substance known as coffee oil. Caramelization is easy to understand when reminiscent of the word 'picking' of bad foods in childhood. Put the sugar in a spatula and put it on the fire, the sugar will melt and turn into a fragrant brown liquid. This is caramelization. A well roasted bean is crushed between fingers when you give it strength, and you should never burn it. Coffee beans are classified into light roast and city roast according to the degree of roasting.

Coffee beans gain a variety of flavors and aromas depending on the intensity of roasting. Roasting is divided into roughly nine strengths. Light roasted beans have a sweet smell, but they can not feel bitter, sweet or deep when boiling coffee. It is yellowish-ocher, and it is also referred to as weak distribution. Cinnamon Roasting is the name given to the fact that the bean is colored cinnamon. The beans are yellowish brown and sour. It is also referred to as medicine distribution. The medium roasting, also known as the distribution of medicines, has a bitter taste while the sour taste is centered. It is suitable for drinking during meals. It is also called the American roast, because it is consumed in America.

In order to bring about the taste and synergy of the acorn powder, coffee roasted by city roasting or medium-weight distribution adopts a standard coffee having balanced flavor and aroma in the present invention.

The stabilizing step is a step of stabilizing the taste as an aging step. The roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted coffee roasted roasted coffee roast to be.

The carbon dioxide gas delayed release step is a step of delaying release of the carbonic acid gas contained in the roasted beans for 24 hours so that the taste and flavor can be changed to the optimum state.

The step of preparing the coffee powder is a step of grinding roasted beans in a coffee grinder to make coffee powder. The size of the coffee powder is preferably 80 to 300 mesh (173 to 46 탆).

According to the method of producing coffee mixed with roasted acorn of coffee of the present invention, the coffee and acorn flavor are mixed with each other, and the taste is good, and it is highly addictive. When a large amount is consumed, the consumption of caffeine which is harmful to the human body can be reduced. And the use of excellent ingredients contained in the acorn to help improve health is effective.

Claims (5)

1. A method for producing a mixed coffee by mixing acorns in coffee,
The manufacturing method includes: an acorn granule or powder manufacturing process for harvesting acorn, processing, crushing and roasting to produce acorn granule or acorn powder;
A coffee powder manufacturing process in which a coffee bean is roasted and crushed to make a coffee powder;
A coffee acorn mixing step of mixing the coffee powder, acorn granules or acorn powder at a predetermined ratio to produce a mixed coffee;
And a packaging process for packaging the mixed coffee in a certain packaging container to prevent the inflow of oxygen and moisture from the outside and the release of the coffee aroma,
The acorn granule or powder manufacturing process includes: a manufacturing waiting step of harvesting acorns in autumn and storing the acorns for a predetermined period;
An acorn cleaning step of removing the non-edible part that can not be eaten by the acorn and washing the acorn;
An acorn drying step of drying the washed acorn for a predetermined period of time;
An acorn peel step of peeling the dried acorn;
An acorn dipping step for immersing the untreated acorn in a certain concentration of saline water for a certain period of time in order to remove the bitter tannin components and bacteria and insects;
An acorn re-drying step of drying the acorn to immerse the acorn in water for a certain period of time so as to have a water content of less than a certain amount;
An acorn crushing step of crushing the dried acorn into a granular form or a powder form;
And an acorn frying step of finishing the acorn in a granular form or a powder form at a predetermined temperature for a predetermined time to complete acorn granule or acorn powder,
The mixing ratio of the coffee powder, acorn granule or acorn powder is 50 to 90% by weight of the coffee powder and 10 to 50% by weight of the acorn granule or acorn powder,
The coffee powder manufacturing process comprises roasting a roasted coffee bean;
A carbon dioxide gas delayed release step of delaying the carbonic acid gas contained in the roasted beans for 24 hours so that the flavor and aroma can be changed to an optimal state;
And a step of grinding roasted beans in a coffee grinder to produce a coffee powder,
In the packaging process, when the container is packed in a large capacity equal to or greater than a certain weight, the mixed coffee is put into a packaging container made of a metal can or a composite film. To prevent air from contacting the mixed coffee, Next, when the package is wrapped with a disposable tea bag, the tea bag is vacuum-packed so that the coffee aroma does not disappear after the tea bag is packaged,
The acorn drying step is a step of drying the acorn in the sun, the drying period is 2 to 5 days,
In the acorn immersion step, the salt water is prepared by mixing 85 to 95% by weight of water with 5 to 15% by weight of salt (NaCl) and dissolving the salt in water. The immersion time is 2 to 6 hours,
The acorn re-drying step may be naturally dried at room temperature for 2 to 10 days on a clear day or forcedly dried in a drying chamber at 50 to 70 ° C for 10 to 20 hours,
In the acorn crushing step, the size of the granules is 18 to 50 mesh (980 to 279 μm), the size of the powder is 150 to 300 mesh (104 to 46 μm)
In the acorn roasting step, the roasting temperature is 130 to 230 ° C, the roasting time is 5 to 30 minutes,
The acorn granules or powder may be prepared by a cooling step of cooling the acorn granules or acorn powder having a high temperature after the acorn frying step to a predetermined temperature or less and cooling the acorn granules or acorn powder Lt; RTI ID = 0.0 > a < / RTI > acorn granule or powder packing step,
The acorn cleaning step is a step of washing the acorn with an underground rock having no residual chlorine and a large amount of minerals without using tap water,
In the acorn drying step, the acorns are dried in sunlight, dried for 2 to 5 days, dried to a moisture content of less than 20%
Wherein the acorn dipping step comprises: an immersion step of immersing in the saline water for a predetermined time; And a washing step in which no salting is carried out after the immersion and the washing is carried out in flowing clean water,
The temperature of the salt water in the immersion step is 20 to 30 ° C,
In the crushing machine, crushing is carried out using a crusher. The crusher has a plurality of hammer rotating shafts rotated by a motor to crush the crushed particles, and particles of a predetermined size are discharged through a cylindrical sheave screen.
In the roasting step, the roasting temperature is 180 to 250 ° C, the roasting time is 12 to 20 minutes,
Wherein the step of preparing the coffee powder comprises pulverizing the coffee powder to a size of 80 to 300 mesh (173 to 46 mu m) in a coffee grinder,
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