KR101778101B1 - Method for producing red ginseng dutch coffee for fatigue recovery - Google Patents

Abstract

The present invention relates to a method for producing red ginseng Dutch coffee, and to the red ginseng Dutch coffee produced by the method, wherein the method comprises the following steps: (a) injecting a crystal into a roaster and preheating the crystal; (b) adding coffee into a preheated roaster in the step (a), roasting the coffee, and taking out the crystal and the coffee from the roaster to roast the coffee with heat remaining in the crystal and to emit heat; (c) cooling the heat-emitted coffee in the step (b), freeze-drying the coffee, and pulverizing the coffee to produce a coffee powder; (d) filling the filter container with the coffee powder produced in the step (c) and pouring water to extract Dutch coffee; (e) producing a red ginseng extract by adding water to red ginseng; and (f) mixing the extracted Dutch coffee obtained in the step (d) and the red ginseng extract produced in the step (e). The coffee of the present invention improves functionality while reducing a burnt taste and a bitter taste caused by high temperature when roasting coffee.

Description

Method for producing red ginseng dutch coffee for fatigue recovery "

(A) injecting a crystal into a roaster and preheating it; (b) roasting the roasted coffee beans in the preheated roaster in step (a), removing the coffee and the crystal from the roaster, and cooling the roasted coffee with heat to roast the coffee; (c) cooling the heat-treated coffee in the step (b), lyophilizing and pulverizing the coffee to prepare a coffee powder; (d) filling the filter cake with the coffee powder prepared in the step (c) and pouring water to extract the instant coffee; (e) preparing red ginseng extract by adding water to red ginseng; And (f) mixing the extracted Dutch coffee obtained in the step (d) and the red ginseng extract prepared in the step (e). The process for preparing red ginseng coffee and the process for preparing red ginseng It is about Dutch coffee.

The world's daily coffee consumption is 2.5 billion cups, and coffee is a popular drink that is consumed by about 70-80% of the world's population. It is the second most drinkable drink in the world .

At present, there are three kinds of coffee araica, coffee rover, and coffee libericae in the world. Among them, the cultivars which occupy 76% of the entire coffee producing area are cafea and arabica species, and they are excellent varieties with excellent aroma and superior adaptability to the climatic conditions compared to the ground cultivars. Alabian, Abiciuian, Brazilian, and Courmon Coffee. It is also the first time that Ethiopians and Arabs have consumed this kind of coffee, and all coffee in the world was commissioned to Arabica until the end of the 19th century when the Robusta species was discovered. Robusta species are cultivated in Indonesia and Java Island, also known as Canehora, and are cultivated mainly in African tropics. Liberian Kayam began to attract attention in 1880, which is the origin of the West Coast of Africa, and is currently cultivated only in the Republic of Liberia or in Indonesia, and its nickname is Liberian.

It contains not only caffeine, which is the main component of coffee, but also other tannins, sugars, bitter components and various aromatic compounds. A cup of coffee we drink contains about 40 to 108 mg of caffeine, and caffeine - free coffee contains 2 to 4 mg of caffeine. Caffeine is also contained in tea, cola, chocolate, comprehensive cold medicine and nourishment tonic other than coffee. Caffeine is not a nutrient but a stimulant with various psychological and pharmacological effects in relation to metabolism in the body. It is highly absorbed into the body after ingestion with high bio-permeability. It is usually oxidized within 24 hours It is metabolized by methyluric acid and methyl xanthine. It is excreted in urine through kidney. About 3 ~ 6% of intake of caffeine is metabolized and excreted directly into the kidney.

The effect of caffeine on the human body is widely known and has recently been reported to be beneficial for the treatment and prevention of diabetes. On the other hand, a large amount of coffee consumption is known to lead to a decrease in bone density. Caffeine contained in the coffee accounts for a decrease in bone density as a mechanism to increase calcium excretion into urine and bowel.

Dutch coffee refers to coffee that has been used for a long time by using cold water or normal temperature water instead of hot water. The name "Dutch coffee" is a Japanese name for Dutch coffee, and in English it is called "cold brew." One of the many ways that sailors who transported coffee to Europe from the Dutch-Indonesian colony during their long voyage was considered one of the many ways in which the Dutch people living in Indonesia devised to eliminate the bitter taste of Indonesian coffee. Also called the method. Because hot coffee extracts over a long period of time, it is less bitter than ordinary coffee extracted in a short time with hot water. You can feel soft and tender flavor. The degree of grinding of bean, taste of water and extraction time are important. The extracted coffee liquid is stored in a sealed refrigerator. If it is matured for a day or two at a low temperature, the flavor will survive more. It is common to drink milk or syrup or water to dilute or drink with ice depending on the taste rather than just drinking the raw solution.

Red ginseng (Ginseng Radix Rubra; Panax ginseng CA Meyer) has been widely used in medicine for the treatment of bloodshed and non-lactic acid, and it promotes the synthesis of protein and nucleic acid, and is useful for the prevention of hematopoiesis, liver function recovery, arteriosclerosis prevention, blood glucose lowering, exercise performance enhancement, Anticancer and antioxidant effects.

Korean Patent No. 1523852 discloses a process for producing herbal Dutch coffee, and Korean Patent No. 1610267 discloses a process for producing a Dutch coffee to which red ginseng is added. However, .

The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a red ginseng Dutch coffee using modified roasting in which the taste and bitterness of coffee are reduced while improving the functionality and flavor, Which is excellent in antioxidative activity and harmonizes a unique taste and a pale flavor of coffee, and provides a process for producing red ginseng coffee.

In order to solve the above-mentioned problems, the present invention provides a method for manufacturing a roaster, comprising the steps of: (a) (b) roasting the roasted coffee beans in the preheated roaster in step (a), removing the coffee and the crystal from the roaster, and cooling the roasted coffee with heat to roast the coffee; (c) cooling the heat-treated coffee in the step (b), lyophilizing and pulverizing the coffee to prepare a coffee powder; (d) filling the filter cake with the coffee powder prepared in the step (c) and pouring water to extract the instant coffee; (e) preparing red ginseng extract by adding water to red ginseng; And (f) mixing the extracted Dutch coffee obtained in the step (d) with the red ginseng extract prepared in the step (e).

Also, the present invention provides red ginseng Dutch coffee produced by the above method.

The coffee of the present invention is prepared by roasting starch and bitter taste generated by high temperature while roasting and then roasting the same to enhance its functionality so as to prepare a Dutch coffee by using coffee powder and adding functional red ginseng extract for fatigue recovery By adding a proper amount, it is possible to produce red ginseng hot coffee which is excellent in antioxidant activity while containing a large amount of polyphenols and flavonoids and harmonizes the unique taste of coffee with the delicate taste of coffee, You can provide coffee that can be.

FIG. 1 is a schematic view illustrating a method for producing red ginseng Dutch coffee according to the present invention.
Fig. 2 shows a picture of roasted coffee beans roasted with modified roasted coffee beans and crystals.

In order to achieve the object of the present invention,

(a) injecting the crystal into the roaster and preheating it;

(b) roasting the roasted coffee beans in the preheated roaster in step (a), removing the coffee and the crystal from the roaster, and cooling the roasted coffee with heat to roast the coffee;

(c) cooling the heat-treated coffee in the step (b), lyophilizing and pulverizing the coffee to prepare a coffee powder;

(d) filling the filter cake with the coffee powder prepared in the step (c) and pouring water to extract the instant coffee;

(e) preparing red ginseng extract by adding water to red ginseng; And

(f) mixing the extracted Dutch coffee obtained in the step (d) with the red ginseng extract prepared in the step (e).

In the process for preparing red ginseng coffee of the present invention, the modification of the step (a) and the coffee bean of the step (b) may be carried out in a ratio of preferably 2.5 to 3.5: 0.8 to 1.2, 3: 1 weight ratio. The addition of the above - mentioned ratio of corn and coffee beans to roasted coffee to improve the various functional ingredients and flavor of the coffee.

In step (b) of the red ginseng coffee of the present invention, preferably, the coffee beans are added to the preheated roaster, roasted for 12 to 15 minutes until brown, And coffee are removed from the roaster and the coffee can be roasted for 7 to 8 minutes until it is darkened with the heat remaining on the crystal. Roasting is an important step in the process of coffee processing. It is the process of applying heat until proper color and flavor is achieved, and various physicochemical reactions that determine the quality of the final coffee bean are taking place. As the roasting method, various conventional methods such as a hot air blowing method, a semi-thermal blowing method, and a flame blowing method can be used, and preferably a semi-thermal blowing method can be used. Roasting the coffee under the above conditions produced the best coffee flavor and aroma, and roasted with coffee that had an appropriate sourness, bitter taste and sweet taste. Particularly, it was possible to prepare coffee with the maximized effect of improving the active ingredient and functionality.

Further, in the process for producing red ginseng coffee of the present invention, the coffee powder of the step (c) can be prepared by lyophilizing and then pulverizing the coffee, preferably at a temperature of -50 to -80 ° C for 3 to 6 days, Preferably, the coffee can be prepared by lyophilizing at -60 to -65 DEG C for 4 to 5 days and then pulverizing. The lyophilization and pulverization of the coffee under the above conditions did not destroy the effective ingredient of the coffee, so bitter taste was reduced and the preference degree could be improved.

In the process for preparing red ginseng coffee of the present invention, the extraction in step (d) is preferably carried out by filling 80 to 120 g of the modified coffee powder into the filter pail and pouring 400 to 500 mL of water at 3 to 7 DEG C, More preferably, the filter cake is filled with 100 g of the modified coffee powder and 450 mL of water at 5 DEG C is poured to extract the hot coffee. Extracting the Dutch coffee under the above conditions reduced the bitter taste of the coffee and was able to extract it with a coffee having a mild and gentle flavor.

In the process for preparing red ginseng coffee of the present invention, the red ginseng extract of the step (e) is preferably prepared by adding 8 to 12 times (v / w) water to red ginseng and heating at 25 to 35 ° C for 20 to 28 hours (V / w) of water is added to red ginseng, and extraction is carried out at 30 ° C for 24 hours. As described above, the extract of red ginseng at low temperature was able to be made into a red ginseng extract suitable for the production of coffee since the bitter taste unique to red ginseng was less, and it was mild and soft and easy to drink.

In the method for preparing red ginseng coffee of the present invention, the mixing of step (f) may be carried out by mixing the Dutch coffee and the red ginseng extract in a volume ratio of 8.5 to 9.5: 0.8 to 1.2, Dutch coffee and red ginseng extract can be mixed in a volume ratio of 9: 1. The red ginseng pure coffee prepared by mixing the above ratios had a high content of total phenol and flavonoid, and the antioxidative activity was enhanced, and the bitter taste was reduced and the coffee could be produced with good taste.

The method for producing red ginseng coffee of the present invention, more specifically,

(a) adding 2.5 to 3.5 kg of fertilizer to a roaster unit and preheating it to 220 to 240 ° C;

(b) 0.8 to 1.2 kg of coffee beans is roasted in the preheated roaster of step (a), roasted for 12 to 15 minutes, and the coffee is removed from the roaster and the coffee is heated for 7 to 8 minutes While roasting;

(c) cooling the heat-treated coffee in step (b) to 30-35 占 폚, lyophilizing at -50 to -80 占 폚 for 3 to 6 days, and pulverizing to prepare a coffee powder;

(d) filling 80-120 g of the prepared coffee powder in step (c) into a filter pail and pouring 400-500 mL of water at 3-7 DEG C to extract 270-300 mL of Dutch coffee;

(e) preparing red ginseng extract by adding 8 to 12 times (v / w) water to red ginseng and extracting at 25 to 35 ° C for 20 to 28 hours; And

(f) mixing the extracted Dutch coffee obtained in step (d) and the red ginseng extract prepared in step (e) in a volume ratio of 8.5 to 9.5: 0.8 to 1.2,

More specifically,

(a) charging 3 kg of fertilizer into a roaster and preheating to 230 ° C;

(b) 1 kg of coffee beans is added to the preheated roaster of step (a), roasted for 12 to 15 minutes, and the coffee and the coffee are removed from the roaster, and the coffee is roasted for 7 to 8 minutes ;

(c) cooling the heat-treated coffee in step (b) to 30-35 ° C, lyophilizing at -60 to -65 ° C for 4-5 days, and pulverizing to prepare a coffee powder;

(d) filling the filter cake with 100 g of the prepared coffee powder in step (c) and pouring 450 mL of water at 5 DEG C to extract 300 mL of Dutch coffee;

(e) preparing red ginseng extract by adding water 10 times (v / w) to red ginseng and extracting it at 30 占 폚 for 24 hours; And

(f) mixing the extracted Dutch coffee obtained in step (d) and the red ginseng extract prepared in step (e) at a ratio of 9: 1 (v: v).

The present invention also provides red ginseng pure coffee produced by the above method.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Comparative Example  1: Production of red ginseng extract

Red ginseng extract was prepared by adding water 10 times (v / w) to the red ginseng extract at 30 ℃ for 24 hours.

Manufacturing example  1: Red ginseng Dutch coffee  Produce

(a) 3 kg of fertilizer was added to the roaster and preheated to 230 ° C.

(b) 1 kg of Yegatcheb coffee green beans was added to the preheated roaster of step (a), the crystal and coffee were mixed in a ratio of 3: 1, and the mixture was roasted for 12 to 15 minutes until brown . After the roasting, the crystal and the coffee were taken out of the roaster and the coffee was heat-roasted to the dark state for 7 to 8 minutes with the heat remaining on the crystal.

(c) After cooling the heat-treated coffee in step (b) to 30-35 ° C, the crystal and coffee are separated. The separated coffee is lyophilized at -60 to -65 ° C for 4-5 days, Bunnq Co., USA) to prepare coffee powder.

(d) 100 g of the coffee powder prepared in the above step (c) was filled in a filter tube, and 100 mL of water at 5 캜 was poured into the flask for 20 minutes. Then, 50 mL of water was poured into the flask for 30 minutes, Was poured into the bottom of the filter box and dropped by one drop to obtain 300 mL of Dutch coffee for 4 to 6 hours.

(e) Red ginseng extract was prepared by adding water 10 times (v / w) to the extract at 30 ° C for 24 hours.

(f) The Dutch coffee of step (d) and the red ginseng extract of step (e) were mixed in a volume ratio of 9: 1.

Manufacturing example  2: red ginseng Dutch coffee  Produce

Red ginseng Dutch coffee was prepared by the method of Preparation Example 1, but without using fertilizer.

Manufacturing example  3: Red ginseng Dutch coffee  Produce

1 kg of the crystal was prepared in the step (a), and the crystal and the coffee were mixed in a ratio of 1: 1 in the step (b), and then roasting, powdering, extraction and red ginseng extract Were mixed with each other to prepare red ginseng Dutch coffee.

Manufacturing example  4: Red ginseng Dutch coffee  Produce

5 kg of the crystal was prepared in the step (a), and the crystal and coffee were mixed in a ratio of 5: 1 in the step (b), followed by roasting, powdering, extraction and red ginseng extract Were mixed with each other to prepare red ginseng Dutch coffee.

Manufacturing example  5: Red ginseng Dutch coffee  Produce

The red ginseng seed was prepared by the method of Preparation Example 1, and in step (f), red ginseng Dutch coffee was prepared by mixing Dutch coffee and red ginseng extract in a volume ratio of 8: 2.

Manufacturing example  6: Red ginseng Dutch coffee  Produce

The mixture was prepared by the method of Preparation Example 1, and in step (f), Dutch coffee and red ginseng extract were mixed in a volume ratio of 7: 3 to prepare red ginseng Dutch coffee.

Example  1: Determination of total phenolic compound content

The total phenolic compound content was analyzed according to the Folin-Denis method. After adjusting the sample to 1 mg / ml, 3 ml of distilled water was added to 1 ml of the sample solution, 1 ml of Folin &Ciocalteu's phenol reagent was added, and the mixture was mixed at 27 ° C in a shaking bath. After 5 minutes, 1 ml of NaCO ₃ saturated solution was added, and the mixture was allowed to stand at room temperature for 1 hour. Then, the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenolic compounds were determined by using calibration curves of chlorogenic acid.

Comparison of Total Phenolic Compounds of Red Ginseng Dutch Coffee sample Total phenolic compound content (mg / kg) Comparative Example 1 38.0 3.5 f Production Example 1 280.3 ± 3.1 a Production Example 2 147.2 ± 1.2 e Production Example 3 247.3 ± 2.1 d Production Example 4 255.8 ± 2.0 c Production Example 5 264.5 ± 1.8 b Production Example 6 254.6 ± 2.3 c

The total phenolic compound content of Dutch coffee prepared by the method of Comparative Example 1 and the preparation examples is shown in Table 1. As can be seen in Table 1, the lowest content of red ginseng extract, Comparative Example 1, was 38.0 mg / kg, and the content of Dutch coffee of Preparation Example 1 was 280.3 mg / kg, Respectively.

Example  2: Total flavonoid content measurement

The total flavonoid content of coffee was measured by adding 75% methanol to 0.1 g of each sample, and then extracting overnight at room temperature. Then, 1.0 ml of the test solution was taken in a test tube, and 10 ml of diethylen glycol was added thereto. Again, 0.1 ml of 1N NaOH was mixed well and reacted in a constant temperature water bath at 37 ° C for 1 hour and the absorbance at 420 nm was measured. For the blank test, a 50% methanol solution was treated in the same manner as the sample solution, and the standard curve was prepared using NalinJin (Sigma co., USA), and the total flavonoid content was determined therefrom.

Comparison of total flavonoid content of red ginseng Dutch coffee sample Total flavonoid content (mg / kg) Comparative Example 1 14.6 ± 0.5 f Production Example 1 80.3 ± 1.9 a Production Example 2 42.2 ± 0.4 e Production Example 3 65.4 + - 1.2 c Production Example 4 70.2 ± 0.8 b Production Example 5 69.7 ± 1.0 b Production Example 6 58.5 ± 0.8 d

The total flavonoid content of Dutch coffee prepared by the method of Comparative Example 1 and the preparation examples is shown in Table 2 above. As can be seen from Table 2, the Dutch coffee of Preparation Example 1 showed the highest content of 80.3 mg / kg, and the red ginseng extract of Comparative Example 1 contained the lowest content of 14.6 mg / kg.

Example  3: DPPH Radical Scatters  exam

Preparation Example and Comparative Example 1 In order to measure the antioxidative activity of the extract of coffee with hydrogen electron donating ability, a sample was dissolved in methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed Followed by stirring. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control by the following equation.

An = (A ₀ -A) / A ₀ 100

An: Antioxidant activity against DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without added sample

A: The absorbance of DPPH in the reaction solution and the absorbance of the sample

Comparison of DPPH radical scavenging ability of red ginseng Dutch coffee sample DPPH value (%) IC ₅₀ (mg / kg) Comparative Example 1 69.9 ± 4.3 d 274.8 Production Example 1 89.3 ± 0.5 a 165.1 Production Example 2 72.8 ± 2.4 c 254.7 Production Example 3 81.2 ± 1.8 b 210.2 Production Example 4 83.5 ± 1.4 b 198.4 Production Example 5 83.3 ± 2.0 b 199.7 Production Example 6 80.0 ± 2.7 b 228.0

DPPH radical scavenging activity of Dutch coffee prepared by the method of Comparative Example 1 and the preparation examples is shown in Table 3 above. As can be seen from Table 3, the antioxidant activity of Dutch coffee of Preparation Example 1 was the highest at 89.3%. The amount of the extract required to exhibit the 50% DPPH radical scavenging ability, that is, the IC ₅₀ value, was also lowest in Preparation Example 1, which was consistent with the foregoing results.

Example  4: nitrite Scatters  exam

To measure the nitrite scavenging effect of coffee, 40 μl of sample extract and 0.1 N HCl (pH 1.2) or 0.2 M citrate buffer (pH 4.2) or 0.2 M citrate buffer were added to 20 μl of 1 mM NaNO ₂ , pH 6.0) was adjusted to a volume of 200 mu l. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour, and then 1,000 μl of 2% acetic acid and 1 μl of a Griess reagent (1% sulfanilic acid and 1% naphthylamine (30% naphthylamine) in a ratio of 1: 1, prepared immediately before use) was added and mixed well. The mixture was incubated at room temperature for 15 minutes at room temperature. Absorbance was measured at 520 nm, Respectively.

N (%) = [1- (A-C) / B] 100

N: Nitrite scavenging ability

A: After 1 hour of addition of the sample to 1 mM NaNO ₂ absorbance

B: 1 mM NaNO ₂ Absorbance

C: Control absorbance

Comparison of Nitrite Scavenging Ability of Red Ginseng Dutch Coffee sample Nitrite scavenging ability (%) Comparative Example 1 45.4 ± 1.4 d Production Example 1 55.6 ± 1.7 a Production Example 2 48.1 ± 0.4 c Production Example 3 51.2 ± 1.0 b Production Example 4 52.7 ± 0.5 b Production Example 5 50.7 ± 1.0 bc Production Example 6 48.1 ± 0.3 c

The nitrite scavenging activity of Dutch coffee prepared by the method of Comparative Example 1 and the preparation examples is shown in Table 4 above. As can be seen in Table 4, the nitrite scavenging activity of Dutch coffee of Preparation Example 1 was the highest at 55.6% and the red ginseng extract of Comparative Example 1 showed the lowest nitrite scavenging ability.

Example  5: Red ginseng Dutch coffee  Sensory test

30 men, 19 women and 64 men, 30 women, 10 women aged 65 and over, 10 men aged 65 and over, total of 100 people, 20 people (14 ~ 18 years old, 10 men and 10 women) (1 point: Very poor, 2 points: Poor, 3 points: Average, 4 points) were used to evaluate the odor, taste, bitter taste, Point: good, 5: very good). The results are shown in Table 5. The degree of bitterness was evaluated according to bitter taste: 1 point: little bitter taste, 3 points: bitter taste, 5 points: bitter taste.

Sensory Evaluation of Red Ginseng Dutch Coffee sample smell
(aroma) flavor
(taste) bitter
(bitter) Fatigue recovery
(fatigue recovery) Likelihood
(acceptability) Production Example 1 4.7 4.3 1.7 4.6 4.8 Production Example 2 4.2 4.0 3.5 4.4 4.0 Production Example 3 4.4 4.1 2.8 4.5 4.2 Production Example 4 4.5 4.1 2.4 4.5 4.3 Production Example 5 4.3 4.0 2.6 4.5 4.4 Production Example 6 4.4 4.1 2.7 4.6 4.4

As can be seen in Table 5, the preparations did not show any difference in fatigue recovery, but the preparation 1 was favored by the evaluators in odor, taste and preference compared to the Dutch coffee of the other preparations, .

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Claims (5)

(a) adding 2.5 to 3.5 kg of fertilizer to a roaster unit and preheating it to 220 to 240 ° C;
(b) 0.8 to 1.2 kg of coffee beans is roasted in the preheated roaster of step (a), roasted for 12 to 15 minutes, and the coffee is removed from the roaster and the coffee is heated for 7 to 8 minutes While roasting;
(c) cooling the heat-treated coffee in the step (b), lyophilizing and pulverizing the coffee to prepare a coffee powder;
(d) filling 80-120 g of the prepared coffee powder in step (c) in a filter pail and pouring 400-500 mL of water to extract the instant coffee;
(e) adding 8 to 12 times (v / w) water to red ginseng and then extracting the ginseng extract at 25 to 35 ° C for 20 to 28 hours; And
(f) mixing the extracted Dutch coffee obtained in the step (d) and the red ginseng extract prepared in the step (e) at a volume ratio of 8.5 to 9.5: 0.8 to 1.2. ≪ / RTI > delete delete The method according to claim 1,
(a) adding 2.5 to 3.5 kg of fertilizer to a roaster unit and preheating it to 220 to 240 ° C;
(b) 0.8 to 1.2 kg of coffee beans is added to the preheated roaster of step (a), roasted for 12 to 15 minutes, and then the coffee is removed from the roaster and the coffee is heated for 7 to 8 minutes While roasting;
(c) cooling the heat-treated coffee in step (b) to 30-35 占 폚, lyophilizing at -50 to -80 占 폚 for 3 to 6 days, and pulverizing to prepare a coffee powder;
(d) filling 80-120 g of the prepared coffee powder in step (c) into a filter pail and pouring 400-500 mL of water at 3-7 DEG C to extract 270-300 mL of Dutch coffee;
(e) adding 8 to 12 times (v / w) water to red ginseng and then extracting the ginseng extract at 25 to 35 ° C for 20 to 28 hours; And
(f) mixing the extracted Dutch coffee obtained in the step (d) and the red ginseng extract prepared in the step (e) at a volume ratio of 8.5 to 9.5: 0.8 to 1.2. ≪ / RTI > 4. Red ginseng pure coffee produced by the method of claim 1 or 4.

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