KR101783467B1 - Method for Preparing Coffee Beans with Improved Sensory Attribute - Google Patents

Abstract

The present invention relates to a process for producing a coffee bean having improved functionality. INDUSTRIAL APPLICABILITY According to the present invention, it is possible to obtain a coffee bean having improved lightness from a coffee bean having a strong bitter taste and a poor flavor, and it is easy to supply and receive materials using mature green tea leaves which are not used. In addition, since the precursor required for the flavor-generating reaction of coffee is increased by penetration or coating of the beans, it induces a natural flavor component synthesis reaction during the roasting process and thus has an artificial flavor addition and differentiation.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a coffee bean having improved sensory properties,

The present invention relates to a process for producing a coffee bean having improved functionality.

Coffee is the most popular drink in the world, and is being sold or consumed in the form of instant coffee, mixed coffee, canned coffee and coffee beans. The quality of the coffee consumed by the consumer depends on various factors such as the variety, the location of the plantation, the climate, the soil condition, the harvesting and processing conditions, the drying method, the storage conditions (temperature and relative humidity), the transportation method (container shape and size) Size, packing method, aging period, aging method, and so on.

The roasting process of dried coffee beans is the most important step in the processing process. It is a process to apply heat until the proper color and flavor is obtained from the bean curd. Various rosin This is the stage where the reaction takes place. During the roasting process, the endothermic / exothermic reaction takes place, causing internal structural changes and expansion, and the moisture, carbon dioxide and volatile components inside are transferred to the outside and evaporated, resulting in changes in the biomass component. The final flavor of coffee is determined by the combination of many chemical components, such as the decomposition of small molecules such as sugars, fats, and proteins, and the Maillard reaction and the Strecker decomposition of the small molecules produced.

Coffee is a palatable beverage whose factors such as unique taste and flavor are more important than the nutritional aspect, which is highly related to the consumer price of the final product. As described above, coffee has various flavors and flavors due to the production area, the drying method and the roasting method, and various roasting methods, extraction methods, and processing methods for improving the flavor of coffee have been continuously developed. The coffee is mainly arabica species ( Coffea arabica ) And Coffea robusta ), roasting under the same conditions will result in higher sucrose content in species and better flavor in Arabica species with lower polyphenols content, such as chlorogenic acid. The coffee produced in southern India, which is a monsoon climate region, is called Monsooned Coffee, which is dried for 3-4 months in moist monsoon winds, ) Is swollen, causing damage and weakening of the outer fiber, and the light turns into a pale yellow color. Therefore, this coffee is said to be rich in flavor, and has a pleasant scent and flavor.

In Indonesia, on the other hand, Asia palm civet discovered that the coffee that eats and exports coffee has less bitter taste and better flavor, and it has been found that the extracts from nature or artificially cultivated excreta (kopi luwak ), And is currently sold as the most expensive coffee in the world. However, these traditional methods currently have practical problems such as animal abuse and protection problems and actual production. Accordingly, various methods for producing flavor-improved fermented coffee that are artificially mimicked by a series of fermentation processes occurring in an animal's digestive organs have been introduced.

In US patent application US 2009/0220645 A1, protease (pepsin) and carbohydrase are added to a solution adjusted to pH 1.5-2.0 with HCl, followed by incubation for 35-40 minutes for 90 minutes to 24 hours (10-14 hours) At 40 < 0 > C. And for the production of fermented coffee using selected microorganisms, US patent application US 2010/0239711 A1 A method of inoculating Basidiomycotina and Ascomycotina of Eumycota under sterilization conditions with a mold, Korean Patent Application No. 10-2012-0121091 discloses a method of inoculating a green or an intracellular green bean with lactic acid bacteria or bacillus liquor Or fermentation by inoculation with yeast for 6 to 68 hours at a temperature of 20 to 45 DEG C / relative humidity of 95 to 99%, and further comprising 0.05 to 5% (w / w) of a cellulase on fermentation The cellulase was able to decompose the fiber of the surface of the green bean and the inner part of the cynomolgus to smooth the water movement and the enzymatic action to be produced. Korean Patent Application No. 10-2008-0078777 discloses a method of fermenting green beans after being sterilized in water, inoculating the lactic acid bacteria of Kimchi for 10-30 hours, and Korean Patent Application No. 10-2013-0001158 Discloses a method of fermenting a variety of fruit concentrates with phytogenic lactobacillus for 1-15 hours by adding 1-10% (v / w) of the amount of coffee bean sprout, and in Korean Patent Application No. 10-2011-0079120 The fermented coffee bean fermentation method using mushroom and ginseng fermented Ganoderma lucidum, the composition and the fermented coffee preparation method, were prepared by immersing and germinating at 25 ° C for 24 hours under the condition of 1: 1.0-2.5, A method of inoculating a mycelium of a seed culture and then fermenting the mixture for 5-15 days is disclosed. Since the microorganisms and enzymes are applied to coffee beans, the prior art requires a sterilization process and requires a period of time of 15 days or longer, which is a time-consuming process.

On the other hand, plants are exposed to various environmental stresses during their growth and development. The seeds of coffee are for offspring breeding, and the first protective barrier to endure external environmental disturbances is the cuticle layer, which carries out mechanical protection of the organism, prevention of moisture dissipation, and then consists of fibrin components. The cuticle of a plant is a cutin film layer containing a wax component or a fatty acid and occupies 0.2-0.3% of the weight of the seeded coffee bean. Cuticle is in front of leaf, stem, and fruit, and it grows and grows with maturity.

 The relationship between the composition and content of dried green beans and the roasting reaction of coffee is as follows: The moisture content of dried green coffee seeds is in the range of 8.5-12% and the protein content is 8-12%. Protein is degraded by free amino acid (catalase and polyphenol oxidase) and organic acids contained in seeds during ripening, and degraded by high temperature and oxygen concentration during roasting process. It is used as a necessary precursor. Decomposition of proteins accelerates the organic acids such as chlorogenic acid. Free amino acid content of aged dried coffee was 4-10 ㎎ / g, arabinic acid had the highest alanine (1.2 ㎎ / g) and asparagine (0.66 ㎎ / g) Is 0.8 mg / g for alanine and 0.36 mg / g for asparagine. Free amino acids in well roasted coffee are almost consumed and are known to synthesize the mailard reaction products.

Dried green beans contain 50-60% of carbohydrates. Carbohydrates are composed mainly of arabinogalactan (60%), galactomannan (25%), and cellulose Especially, arabinogalactan content accounts for 17% of dry soybean weight and lignin content is about 3%. The lignin and arabinogalactan contained in green beans play a role in preventing damage caused by external physical impact and are not well decomposed in digestive organs. The sucrose content, which plays an important role in the aroma of coffee, is low, about 9000 mg / 100 g of arabica paper and about 4500 mg / 100 g of lobster paper. The free glucose was in the range of 30-38 mg / 100 g, fructose 23-30 mg / 100 g, galactose 35 mg / 100 g, and mannitol 50 mg / 100 g , And the total amount thereof is about 145 mg / 100 g, which is contained at a level of 1.5-3% with respect to the sucrose content. These low-molecular-weight compounds easily react with amino acids to produce browning and flavor components.

Chlorobenzene, the most important polyphenolic material in coffee, accounts for about 80% of its positional isomer, 5-caffeoylquinic acid, which decomposes well under basic hydrolysis conditions and is very unstable to heat. In particular, chlorogenic acid is involved in astringency, bitterness and acidity in coffee beverages. Thus, chlorogenic acid can be converted into low-molecular substances such as phenol and cathecol, which are color and unpleasant fragrance substances, through isomerization, epimerization and lactonization in the roasting process. . As a result, the total chlorogenic acid content decreases to 1-5% of the initial content depending on the degree of roasting, and 0.5-6 g / 100 g of the dried product is contained in general roasted coffee. The chlorogenic acid lactone produced in the roasting process is an important component of bitter taste and is an important factor in coffee quality. The chlorogenic acid content of robusta species is about twice that of arabica species (Coffee: Emerging Health Effects and Disease Prevention, First Edition. Edited by Yi-Fang Chu. 2012 John Wiley @Sons, Inc. Published 2012 Blackwell Publishing Ltd., 2 Coffee Constituents PP 21). Therefore, the production of coffee beverages with good flavor is considered to be important factor for the control of chlorogenic acid content and oxidative decomposition products thereof.

The roasting temperature of the coffee is in the range of 210-240 ℃ for 5-15 minutes. The temperature rise during the roasting process and the accompanying series of changes indicate that sucrose occurs at 130 ° C and the seed chamber expands. At temperatures above 160 ℃, the temperature reaction inside and outside the seeds progresses and the volume is greatly increased and the formation of the fragrance starts. Most of the flavor formation reaction occurs rapidly at above 190 ° C, and the mail rod and the streaker reaction This happens at the same time. Therefore, it is judged that the composition and content of precursors required for chemical pyrolysis, caramelization reaction, mail rod reaction and decomposition of styrene, which occur during roasting, are important factors. Therefore, when the required conditions are sufficiently satisfied, .

Therefore, the formation of volatile components of flavor and aroma of coffee is caused by differences in the content of precursors and the presence or absence of seeds in seeds, and the cell wall components such as cellulose, lignin, and hemicellulose If the raw beans are intact without any damage, it affects the heat transfer to the inside of the seedling during the roasting process, and if you give a wound to the fibrin tissue, the frying becomes faster. In addition, as shown in monsoon coffee, it can be seen that the composition of volatile components differs due to the fact that the enzyme is activated due to moisture, and decomposition, disappearance and oxidation of low molecular substances, that is, partial hydrolysis of chlorogenic acid occurs have.

Compared to the above facts, coffee is largely classified into Arabian and lobsta species. In each of the varietal characteristics, arabica species have a better flavor and robusta coffee has a bitter taste. In the chemical composition of these beans, the content of sucrose and free amino acid in the arabica beans was about 5: 1, and the content of lobster was about 2.25: 1. The contents of chlorogenic acid were about 5 g / 100 g of arabica paper and 100 g of lobster species and about 10 g / dry bean.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The present inventors have sought to produce a coffee bean having improved functionality. As a result, the present invention has been accomplished by oxidizing chlorogenic acid of coffee bean seeds to alleviate the bitter taste and supply flavor-producing precursors to produce coffee having improved functionality.

Accordingly, it is an object of the present invention to provide a process for producing a coffee bean having improved functionality.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, there is provided a process for producing a coffee bean having improved functionality, comprising the steps of:

(a) immersing the coffee beans in an acid solution and an alkali solution;

(b) immersing the resultant of step (a) in a green tea leaf extract;

(c) immersing the result of step (b) in a solution comprising a saccharide and an amino acid; And

(d) roasting the result of step (c) to obtain a coffee bean.

According to another aspect of the present invention, there is provided a process for producing a coffee bean having improved functionality, comprising the steps of:

(a) making a hole in the coffee bean;

(b) immersing the resultant of step (a) in a green tea leaf extract;

(c) immersing the result of step (b) in a solution comprising a saccharide and an amino acid; And

(d) roasting the result of step (c) to obtain a coffee bean.

The present inventors have sought to produce a coffee bean having improved functionality. As a result, the chlorogenic acid of coffee bean was oxidized to alleviate the bitter taste, and the flavor - producing precursor was supplied to prepare coffee having improved sensibility.

A process for producing a coffee bean having improved functionality of the present invention will be described step by step.

Step (a): (a-i) immersion in an acid solution and an alkali solution ; Or (a-ⅱ) coffee green beans boring

As used herein, the term " coffee green bean " or " green bean " refers to seeds of green coffee beans which have not been roasted to remove the bark and flesh of coffee cherry. On the other hand, the coffee roasted with the coffee beans is referred to as a " coffee bean " Roasting the green beans evaporates the moisture in the green beans and activates the ingredients that represent the flavor of the coffee.

In order to prepare the coffee beans having improved functionality of the present invention, the coffee beans are dipped in the acid solution and the alkali solution, or the coffee bean is punched (punched) with the barb.

The coffee bean is immersed in an acid solution and an alkali solution or is pierced with a needle bar to induce the removal of the coffee bean queen and / or the tissue damage of the fibrin component.

The present invention immerses coffee beans in an acid solution.

According to an embodiment of the present invention, the acid solution has a concentration of 0.5-5.0 vol% strong acid.

According to another embodiment of the present invention, the acid solution has a concentration of 0.5 to 4.0% by volume of hydrochloric acid (HCl), sulfuric acid (H ₂ SO ₄ ) or nitric acid (HNO ₃ ).

According to certain embodiments of the present invention, the acid solution has a sulfuric acid concentration of 0.5-3.0 vol.%.

Next, the coffee beans which have been immersed in the acid solution are washed and immersed in an alkali solution.

According to one embodiment of the present invention, the alkali solution has a concentration of 0.5-5.0% by volume of a strong base.

According to another embodiment of the present invention, the alkali solution has a concentration of 0.5 to 4.0% by volume of sodium hydroxide (NaOH), calcium hydroxide (Ca (OH) ₂ ) or calcium hydroxide (KOH).

According to a particular embodiment of the invention, the alkali solution has a sodium hydroxide concentration of 0.5-3.0% by volume.

The acid solution and the alkaline solution immersion in the coffee bean of step (a-i) are carried out at a reaction temperature of 25-80 ° C.

According to one embodiment of the present invention, the immersion is carried out at 25-80 ° C, 30-70 ° C, 35-60 ° C or 38-55 ° C reaction temperature.

The immersion of the step (a-i) is carried out for a reaction time of 1 to 5 hours.

According to one embodiment of the present invention, the immersion is carried out for 1-5 hours, 1.5-4.5 hours or 2-4 hours.

That is, the coffee bean is added to the acid solution and the alkali solution for 1-5 hours, 1.5-4.5 hours, or 2-4 hours at 25-80 ° C, 30-70 ° C, 35-60 ° C, or 38-55 ° C reaction temperature, respectively Immerse.

The step (a-i) of the present invention dissolves the cortex of the coffee bean coat and softens and destroys the fibrinous tissue, so that the treatment of steps (b) to (c) is carried out effectively.

Instead of the above step (a-i), a step (a-ii) of punching the coffee bean can be carried out.

The above step (a-ii) punches the coffee bean with a needle bar. As can be seen in Fig. 1, the coffee bean is punched with a needle bar. Since the dried coffee beans in a dried state are hard to make a hole, the coffee beans are called water and then carried out.

Step (b): Immersion in green tea leaf extract

Next, the coffee green beak which is immersed or perforated in the acid solution and the alkali solution is immersed in the green tea leaf extract.

In step (a), the green tea leaf extract penetrates into the coffee seeds whose outer and fibrillar tissues are softened and destroyed, thereby inducing an oxidation reaction by polyphenol oxidase.

The process of immersing the result of step (a) of the present invention in green tea leaf extract is carried out at a constant reaction temperature.

According to an embodiment of the present invention, the step (b) is carried out at a reaction temperature of 25-60 ° C.

According to another embodiment of the present invention, the step (b) is carried out at a reaction temperature of 30-55 캜, 35-50 캜 or 37-45 캜.

The process of immersing the result of step (a) of the present invention in the green tea leaf extract is carried out under a predetermined reaction time.

According to one embodiment of the invention, step (b) is carried out for a period of 1 to 10 hours.

The content of chlorogenic acid and caffeine in the coffee bean is 20-40% and 40-60%, respectively, when the coffee bean of step (b) is immersed in the green tea leaf extract for 4-6 hours, .

The process of immersing the result of step (a) of the present invention in green tea leaf extract is carried out under a constant pressure.

According to one embodiment of the present invention, the treatment in step (b) is carried out by pressurizing to 1-30 kg / cm2.

According to another embodiment of the present invention, in the step (b), the treatment is carried out at a pressure of 1-20 kg / cm 2, 1-15 kg / cm 2 or 1-10 kg / cm 2.

Step (c): Immersing in a solution containing a saccharide and an amino acid

Next, the resultant product of step (b) is immersed in a solution containing a saccharide and an amino acid.

The saccharide is treated as a precursor for improving the production of the chlorogenic acid and the caffeine-reduced coffee bean flavor ingredient by the step (b).

According to one embodiment of the present invention, the saccharide is selected from the group consisting of sucrose, glucose, xylose, maltose, starch syrup, fructose, lactose, invert sugar, honey, xylose, maltodextrin, fructooligosaccharide, isomaltose, melibiose, trehalose, At least one saccharide selected from the group consisting of cellobiose, rutinose, raffinose and stachyose.

According to another embodiment of the present invention, the saccharide is at least one saccharide selected from the group consisting of sucrose, glucose, xylose, maltose, fructose and lactose.

According to a particular embodiment of the present invention, the saccharide is at least one saccharide selected from the group consisting of sucrose, glucose and xylose.

The amino acid is treated as a precursor to improve the production of chlorogenic acid and caffeine reduced coffee green bean flavor components by step (b) above.

According to one embodiment of the present invention, the amino acid may be monosodium-L-aspartate, L-isoleucine, DL-threonine, L-threonine L-tryptophane, L-tryptophane, L-valine, L-histidine monohydrochloride, L-phenylalanine, L-methionine, L-methionine, L-Lysine Monohydrochloride, L-Lysine L-Aspartate, L-Lysine L- L-Lysine L-Glutamate, DL-Alanine, L-Arginine-L-glutamate, Glycine, L-Glutamic acid, Monosodium L- -L-Glutamate, Glutamine, Leucine, Lysine, and Cysteine.

The step (c) of the present invention immerses the result of step (b) in a solution containing a saccharide and an amino acid.

According to one embodiment of the invention, the solution has a concentration of 1-30% by weight of saccharides and 1-15% by weight of amino acids.

According to another embodiment of the present invention, the solution has a concentration of 1-20% by weight of saccharides and 1-10% by weight of amino acids.

According to a particular embodiment of the invention, the solution has a concentration of 5-20% by weight of saccharides and 1-8% by weight of amino acids.

The solution of the present invention is an alkaline solution of pH 9-12.

The process of immersing the result of step (b) of the present invention in a solution containing saccharides and amino acids is carried out at a constant reaction temperature.

According to an embodiment of the present invention, the step (c) is carried out at a reaction temperature of 40-60 ° C.

According to another embodiment of the present invention, the step (b) is carried out at a reaction temperature of 42-58 캜, 44-56 캜 or 45-55 캜.

The process of immersing the result of step (b) of the present invention in a solution containing a saccharide and an amino acid is carried out under a predetermined reaction time.

According to one embodiment of the invention, step (c) is carried out for a period of 1 to 10 hours.

According to another embodiment of the present invention, step (c) is carried out for 2-9 hours, 3-8 hours or 4-7 hours.

The process of immersing the result of step (b) of the present invention in a solution containing a saccharide and an amino acid is carried out under a constant pressure.

According to one embodiment of the present invention, the treatment in step (b) is carried out by pressurizing to 1-30 kg / cm2.

According to another embodiment of the present invention, in the step (b), the treatment is carried out at a pressure of 1-20 kg / cm2, 1-15 kg / cm2 or 5-15 kg / cm2.

Step (d): Obtaining coffee beans

The resulting product of step (c), in which the saccharide and amino acid have been treated, is roasted to obtain a coffee bean.

Before roasting in step (d) of the present invention, coffee beans are dried to a moisture content of 10-15% and roasted.

According to one embodiment of the present invention, the moisture content is 10-14%, 10-13%, or 10-12%.

The roasting includes all roasting which can be carried out by a person skilled in the art (see http://en.wikipedia.org/wiki/Coffee_roasting ).

According to one embodiment of the present invention, the result of step (c) is roasted at 150-300 ° C for 1-30 minutes.

According to another embodiment of the present invention, the result of step (c) is roasted at 170-290 DEG C, 180-280 DEG C or 190-260 DEG C for 1-25 minutes, 5-20 minutes, or 5-15 minutes.

The result of step (d) significantly reduces bitter taste and overall flavor and preference.

According to another aspect of the present invention, the present invention provides a process for producing a coffee bean having improved functionality, comprising the steps of:

(a) making a hole in the coffee bean;

(b) immersing the result of step (a) in an acid solution and neutralizing with the alkali solution;

(c) coating the result of step (b) with a solution comprising a saccharide, an amino acid and a binder; And

(d) roasting the result of step (c) to obtain a coffee bean.

Since the method of the present invention is similar to the above-described method for producing an improved coffee bean, the description common to both of them is omitted in order to avoid the excessive complexity of the present specification.

Steps (a) and (b): The coffee beans were pierced and immersed in an acid solution and an alkali solution

First, make a hole in the coffee bean, immerse in an acid solution for a certain period of time, and add an alkali solution.

In the process of immersing the coffee bean in an acid solution and an alkali solution, an alkaline solution is added after immersion in an acid solution to induce a neutralization reaction. The sodium chloride (NaCl) produced by the neutralization reaction penetrates into the coffee beans.

The coffee green beans treated with the above steps (a) to (b) of the present invention have an increased sodium content in the coffee beans.

According to one embodiment of the present invention, the sodium content of the coffee bean soy sauce is increased 2-8 times.

According to another embodiment of the present invention, the sodium content of the coffee beans increases 2-7 times, 3-6 times, or 4-5 times.

Step (c): Coating of coffee bean

Next, the result of the step (b) is coated with a solution containing a saccharide, an amino acid and a binder.

The saccharide is treated as a precursor for enhancing the production of the flavor ingredient of coffee bean having an increased sodium content by the step (b).

According to one embodiment of the present invention, the saccharide is selected from the group consisting of sucrose, glucose, xylose, maltose, starch syrup, fructose, lactose, invert sugar, honey, xylose, maltodextrin, fructooligosaccharide, isomaltose, melibiose, trehalose, At least one saccharide selected from the group consisting of cellobiose, rutinose, raffinose and stachyose.

According to another embodiment of the present invention, the saccharide is at least one saccharide selected from the group consisting of maltodextrin, sucrose, glucose, xylose, maltose, fructose and lactose.

According to a particular embodiment of the invention, the saccharide is maltodextrin. Sucrose, glucose, and xylose.

The amino acid is treated as a precursor to enhance the production of the coffee bean flavor ingredient with increased sodium content by the above step (b).

According to one embodiment of the present invention, the amino acid is selected from the group consisting of glutamine, leucine, phenylalanine, lysine, lysine monohydrochloride, valine, threonine, alanine L-glutamate, L-glutamate, L-glutamate, alanine, isoleucine, methionine, tryptophan, cysteine, aspartic acid, histidine, - Monosodium-L-aspartate, L-Lysine L-Aspartate, L-Lysine L-Glutamate and L-Arginine-L-Glutamate (L-Arginine-L-glutamate).

The binder is treated in order to coat saccharides and amino acids to improve the production of the coffee bean flavor ingredient with increased sodium content by the above step (b).

According to an embodiment of the present invention, the binder may be at least one binder selected from the group consisting of hydroxypropyl methyl cellulose (HPMC), hydroxypropyl cellulose (HPC), methylcellulose (MC), pullulan and gelatin Jay.

According to another embodiment of the present invention, the binder is at least one binder selected from the group consisting of HPMC and fluoran.

The step (c) of the present invention coats the result of step (b) with a solution comprising a saccharide, an amino acid and a binder.

According to one embodiment of the invention, the solution has a concentration of 1-10% by weight of saccharides, 0.1-5.0% by weight of amino acids and 1-10% by weight of binder.

According to another embodiment of the present invention, the solution has a concentration of 2-8% by weight of saccharides, 0.1-3.0% by weight of amino acids and 1-7% by weight of binder.

According to a particular embodiment of the invention, the solution has a concentration of 4-7% by weight of sugars, 0.1-2.0% by weight of amino acids and 1-5% by weight of binder.

The solution of the present invention is an alkaline solution of pH 9-12.

Step (d): Obtaining coffee beans

The resulting product of step (c) coated with the saccharide and amino acid is roasted to obtain a coffee bean.

The result of step (d) significantly reduces bitter taste and overall flavor and preference.

According to another aspect of the present invention, the present invention provides a process for producing a coffee bean having improved functionality, comprising the steps of:

(a) coating a coffee bean with a solution containing a saccharide, an amino acid and a binder; And

(b) roasting the result of step (a) to obtain a coffee bean.

Since the method of the present invention is similar to the above-described method for producing an improved coffee bean, the description common to both of them is omitted in order to avoid the excessive complexity of the present specification.

Step (a): Coating of coffee bean

First, coffee beans are coated with a solution containing saccharides, amino acids and a binder.

The coffee bean includes both a complete coffee bean and a cut coffee bean.

According to a preferred embodiment of the present invention, the coffee bean is a coffee bean cut into 2-8 pieces. The coffee bean is cut so that the surface area is increased and the effect of improving the sensibility is enhanced.

Since the saccharides, amino acids and the binder are similar to those described above, the description thereof will be omitted.

Step (b): Obtaining coffee beans

The resulting product of step (a) coated with the saccharide and amino acid is roasted to obtain a coffee bean.

The result of step (b) significantly reduces bitter taste and overall flavor and preference.

The features and advantages of the present invention are summarized as follows:

(a) The present invention provides a process for producing a coffee bean having improved functionality.

(b) The present invention can provide a coffee bean having improved functionality from coffee beans having strong bitter taste and poor flavor characteristics.

(c) In the present invention, it is easy to supply and receive materials using mature green tea leaves which are not used.

(d) Since the precursor required for the flavor-producing reaction of coffee is increased by penetration or coating of coffee beans, it induces a natural flavor component synthesis reaction during roasting, so that it has differentiation from addition of artificial fragrance .

Fig. 1 shows a process of drilling a coffee bean with a barb.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example

In the following examples, robe star which is known to be less flavorful and bitter than arabica is selected, and the roots of Coffea robusta ) as a raw material to improve the flavor characteristics sufficiently.

Example 1: Chemical damage and degradation of external tissue of green bean by treatment with dilute acid and dilute alkali solution

Outside of green coffee beans, the wax layer and the cellulose layer serve as a protective barrier against the external environment. Hydrochloric acid or sulfuric acid solution was used for diluted acidic solution. The concentration range of hydrochloric acid solution was 0.5-4% of room temperature. The dilute alkali solution is calcium hydroxide (Ca (OH) ₂ ) or sodium hydroxide (NaOH). The solution temperature was in the range of 25-80 ℃ and the treatment time was increased or decreased.

First, 5 L of 1.25% sulfuric acid solution was prepared, and the temperature of the solution was adjusted to 40-50 ° C. Then, 2 kg of green bean was immersed for 3 hours, washed out from flowing water, and then added to 1.25% sodium hydroxide solution After immersing for a time, it was washed in flowing water. Finally, the pH of the washing water was checked and neutralized with a diluted acidic solution to confirm the neutralization.

Example 2: Immersion step in green tea leaf extract

Dried green tea contains 4 ~ 7% of free amino acid such as aspartic acid, glutamic acid, and free amino acid with 50% of denier content and high tin content. Polyphenol Oxidase, which has a high content in fresh tea leaves, oxidizes polyphenol compounds under appropriate reaction conditions in which oxygen exists, so that fresh green tea extract penetrates into the green beans, and the bitter taste of polyphenol component, chlorophthalic acid, It can alleviate and strengthen the theanine, the tannin component of green tea.

Fresh green tea leaves (2 ㎏) collected in August were sieved and homogenized by adding 3 ㎏ of purified water. Then, the extract was filtered and squeezed out with a 100 탆 fine cloth to obtain 3.5 kg of green tea leaf extract. Then, the green beans treated with acid and alkali in Example 1 were immersed in the green tea leaf extract, aerated for 30 minutes, and reacted at a pressure of 5 kg / cm 2 and 40 ° C for 2, 4 and 6 hours. Each 250 g sample was sampled at each time step, washed and dried at 45 ° C in an air blow dryer to a moisture content of 11.5%.

The chlorogenic acid and caffeine contents of the dried samples were analyzed and the average values after repeated analysis were shown. The content of chlorogenic acid was determined by using 5-caffeoylquinic acid as a standard substance Respectively. Methanol was added to the coffee powder as a sample and subjected to ultrasonic extraction for 1 hour, followed by filtration through a membrane filter having a pore size of 0.45 μm or less. High Performance Liquid Chromatography (HPLC) was used, the Agilent G1315B DAD detector and HPLC column were Waters XTerrat ^TM RP18 (4.6 x 150 mm, 5 mu m) at room temperature. The wavelengths were 254 nm and 330 nm. As a mobile phase, a mixture of methanol and water was used. 10 μl of the sample was injected and the flow rate was 1.0 ml / min. The analytical results were confirmed by retention time and quantitated by peak area method to analyze the change of chlorogenic acid content (Table 1).

Item Control group Green tea extract treatment Green beans Acid and alkali treatment 2 hours immersion 4 hours immersion 6 hours immersion Chlorogenic acid g / 100g 7.85 6.83 7.05 5.12 5.57 Change rate,% 100 -12.99 -10.19 -34.78 -29.04 Caffeine g / 100g 1.85 1.23 1.17 0.95 0.87 Change rate,% 100 -33.51 -36.76 -48.65 -52.97

As shown in Table 1, when the chlorogenic acid content of green beans was taken as 100, chlorogenic acid content after acid-alkali treatment and green tea extract treatment showed a reduction effect of 10-35%, confirming the desired reaction . And caffeine also showed a bitter taste in coffee. It was thought that the decrease in caffeine content was due to damage of fresh organs and dissolved in water.

Roasting for 10 minutes at 220 < 0 > C, rapid cooling and sensory evaluation. The roasted beans were extracted with 150 ㎖ hot water at 90 ℃ per 10 g after grinding in a coffee grinder.

The sensory test results of the roasted samples were prepared by 20 adult males and females who liked coffee beans beforehand. Table 2 shows the results of evaluating the preference by a 10-point scale method (1-2: very weak, 3-4: weak, 5-6: normal, 7-8: strong, 9-10: very strong) . The following table 2 sensory evaluation results show that the control group was the untreated green bean of heading No. 1, the acid and the dried sample after the alkali treatment, and the treatment group was three kinds of green tea extract after the acid and alkali treatment. The same letter in the superscript (*) of each column in Table 2 below indicates that Duncan's multi-range analysis does not show a significance at p < 0.05.

Item Control group (Example 1) Green tea extract treatment (Example 2) Green beans Acid alkali treatment 2 hours immersion 4 hours immersion 6 hours immersion bitter 9.3 ^{a *} 1.6 7.2 ^a ± 2.1 7.8 ^a ± 2.8 6.5 ^b ± 1.1 6.3 ^b ± 0.7 sweetness 4.5 ^b ± 0.8 7.2 ^a ± 0.8 8.3 ^a ± 1.3 8.5 ^a ± 2.5 8.8 ^a ± 1.5 Sour taste 5.8 ± 2.3 6.8 ± 1.2 6.2 ± 0.9 6.8 ± 1.4 6.5 ± 1.8 Coffee scent 7.7 ± 2.9 7.4 ± 1.5 8.0 ± 1.3 8.6 ± 1.8 8.8 ± 1.7 Integrated flavor 6.8 ^b ± 1.3 8.0 ^a ± 0.8 8.3 ^a ± 2.1 8.7 ^a ± 0.8 8.5 ^a ± 1.8 Overall preference 5.2 ^b ± 1,5 6.7 ^b ± 0.8 8.0 ^a ± 1.3 9.1 ^a + 1.5 8.9 ^a ± 0.9

The sensory evaluation result of Table 2 shows that the higher the score, it means. Therefore, bitter taste decreased significantly and sweetness increased. There was no significant change in sourness and coffee aroma, but overall flavor and preference improved.

Example 3: Enhancement of flavor-producing precursors step

There are sweeteners and amino acids as precursors for improving the efficiency and ease of flavor production by the Maillard reaction, which is most important for the production of coffee flavors. Examples of sweeteners include sugar, glucose, syrup, isomerized sugar, fructose, galactose, maltose, honey, xylose, lactose, maltodextrin, fructooligosaccharide and isomaltooligosaccharide, ) Reacts well with amino acids. Therefore, sweeteners can be used in any form commonly used in the mail rod reaction field. The concentration of the sweetener solution used is in the range of 5-20%.

The amino acids used include monosodium-L-aspartate, L-isoleucine, DL-threonine, L-threonine, DL-tryptophan L-Tryptophane, L-Tryptophane, L-Valine, L-Histidine Monohydrochloride, L-Phenylalanine, DL-Methionine L-Methionine, L-Lysine Monohydrochloride, L-Lysine L-Aspartate, L-Lysine L-Glutamate ), DL-alanine, L-arginine-L-glutamate, glycine, L-Glutamic acid and Monosodium-L- use. Therefore, the nitrogen source containing nitrogen required for the mailard reaction can be selected in addition to the above-mentioned ananoic acids, peptides and protein hydrolysis products. The concentration of the amino acid solution used is in the range of 1-10%.

In Example 3, a mixed solution of a sweetener and an amino acid was used. The mixed solution was divided into groups 1, 2 and 3 for convenience. For example, the components of the first group correspond to the sweetener and amino acid corresponding to (i). Experiments were carried out by concentration, pressure, temperature and reaction time of the precursor solution. The sweetener was (i) a 15% solution of sugar, (ii) a 10% solution of glucose and (iii) a 5% solution of xylose. (I) 6% solution of sodium L-aspartate + L-isoleucine + DL-threonine + L-lysine L-glutamate, (ii) DL-tryptophan + 4% L-valine + DL-methionine + L-lysine hydrochloride and (iii) 2% solution of L-histidine hydrochloride + L-phenylalanine + L-lysine L-aspartate.

The mixture of sweetener and amino acid required for 2 L purified water was dissolved together with 500 g of coffee ground beef dipped in the green tea leaf extract of Example 2. The control was prepared by immersing the acid and alkali treatment of Example 2 and green tea extract for 4 hours. The treatments were carried out at 50 ℃ for 6 hours to absorb the mixed solution of (i), (ii) and (iii) and then immersed in green tea extract for 4 hours after acid and alkali treatment. Cm < 2 &gt; to allow rapid permeation. After the reaction was completed, the sample was washed and dried in a 45 ° C air blow dryer to a moisture content of 11.5%. Followed by roasting for 10 minutes at &lt; RTI ID = 0.0 &gt; 210 C &lt; / RTI &gt; The roasted beans were extracted with 150 ㎖ hot water at 90 ℃ per 10 g after grinding in a coffee grinder. The same letter in the superscript (*) of each column in Table 2 below indicates that Duncan's multi-range analysis does not show a significance at p &lt; 0.05.

Item Control group
(Green tea extract 4 hours treatment) Sweeteners and amino acid treatments The first group
(Sugar) The second group
(glucose) Group 3
(Xylose) bitter 7.1 ^{a *} 1.3 5.6 ^b ± 0.7 5.3 ^b ± 1.1 6.0 ^b ± 1.4 sweetness 6.7 ^b ± 2.1 8.9 ^a ± 1.5 8.5 ^a ± 2.3 8.3 ^a ± 0.9 Sour taste 6.5 ± 2.3 5.3 ± 1.4 5.9 ± 2.2 6.0 ± 0.8 Coffee scent 8.0 ^b ± 0.7 8.8 ^a ± 1.5 8.3 ^b ± 0.8 9.5 ^a + 1.8 Integrated flavor 6.8 ^b ± 0.8 8.7 ^a ± 1.3 9.0 ^a ± 0.9 9.2 ^a + 1.4 Overall preference 6.5 ^b ± 1.6 8.9 ^a ± 0.7 9.2 ^a ± 1.5 9.3 ^a ± 2.3 * Contrast contrast
Characteristic technology Weak sweetness Sweet rice, sweet Savory taste Soft fragrance strong

Table 3 shows experimental results of enhancing the precursors necessary for flavor production. The bitterness tended to decrease significantly, but the intensity of sweetness and coffee aroma increased, indicating an excellent tendency in flavor and preference. And in the result of Table 3, "feature" refers to the description of the opinions of the sensory test participants.

Example 4: Experiments in which scratches were applied to bonito tissues with a needle bar

Halves of coffee bean are round oval, 6-10 ㎜ in size and 3-5 ㎜ in thickness. Therefore, by using a device in which the needle bar as shown in Fig. 1 was arranged at intervals of 2 ㎜ in each side, it penetrated by about 4 to 7 sticks per green bean, and artificially injured the green bean. In this case, the bean sprouts are placed in a bag of marijuana and then used in water at 30-40 ° C for one night.

Experimental treatment is divided into acid / alkali treated green bean (silkworm penetration) treatment and 24 hour water saliva treatment. First, the green tea extract in Example 2 is treated for 4 hours at 40 DEG C for 2 hours to reduce the reaction time. Then, the third group, which is a mixed solution treatment with (iii) the sweetener of Example 3 and (iii) the amino acid, was selected, and the treatment conditions at 50 ° C for 6 hours and the pressure of 10 kg / Was adjusted to 3 hours under the condition of 50 캜 and a pressure of 5 kg / cm 2, and the control and experimental groups of the following (1) and (2) were performed.

(1) [acid / alkaline-treated green bean green tea extract (40 degrees, immersed for 2 hours)] : [green bean green bean penetrate through (40 degrees, immersed for 2 hours)]

(2) [Amino acid treatment (50 ° C, 5 kg / ㎠ for 3 hours)] : [Green tea green tea extract (40 ° C for 2 hours immersion) (Iii) Amino acid (50 degrees, 3 hours in the state of 5 kg / cm 2)].

After completion of the reaction, the sample was cleaned and dried in a 45 ° C air blow dryer to a moisture content of 10.5%. Followed by roasting for 15 minutes at &lt; RTI ID = 0.0 &gt; 200 C &lt; / RTI &gt;

The roasted beans were extracted with 150 ㎖ hot water at 90 ℃ per 10 g after grinding in a coffee grinder.

Item Green tea extract Xylose / Amino Acid Solution (Group 3) Acid / alkali treated beans Bean-poured beans Acid / alkali treated beans Bean-poured beans bitter 5.8 ± 1.3 6.2 ± 0.8 5.3 ± 2.1 5.5 ± 0.9 sweetness 7.9 ± 1.5 8.3 ± 1.8 8.3 ± 2.0 8.9 ± 1.2 Sour taste 6.2 ± 0.8 5.8 ± 1.4 6.3 ± 2.3 6.5 ± 0.7 Coffee scent 8.7 ± 1.3 8.3 ± 0.9 9.1 ± 1.4 8.9 ± 0.5 Integrated flavor 8.8 ± 0.7 8.5 ± 1.1 8.7 ± 0.6 9.0 ± 1.4 Overall preference 8.5 ± 0.8 8.9 ± 1.3 8.5 ± 0.7 9.3 ± 0.4

The results of the sensory evaluation of coffee (Table 4) and the acid / alkaline treatment showed a similar tendency to that of artificially damaged coffee bean tissues. Therefore, it was possible to shorten the overall manufacturing process by artificially injuring the bean tissue. It is easy to transfer heat to the inside of the bean tissue through the penetration of solute and roasting, so that the swelling of the tissue is accelerated and the flavor-producing reaction occurs rapidly, so that the existing roasting time can be shortened by 5-10 minutes under the same condition, It is considered that the smell of the coal can be reduced.

Example 5: Preparation of a soybean-fortified soybean

(K) content is 1-2 g / 100 g, about 40% or more, and the sodium (Na) content is 5-10 mg / 100 g g. In general, salt (NaCl) is an additive related to tongue. It is known that salt (NaCl) acts to increase tastes by adding small amount to food, and tinning increases with increasing sodium content at a level similar to potassium content.

In Example 5, coffee beans having a high sodium content were prepared and their effects were confirmed.

The manufacturing procedure is to put the green beans in water for 24 hours, then penetrate the tissue with a needle bar. NaCl was produced by adding 1 L of 1 N sodium hydroxide (NaOH) to the solution, and about 0.3 g / 100 g of a solution . Subsequently, they are all transferred to a pressure vessel, and heated to react at 50 ° C for 10 hours while maintaining a pressure of 10 kg / cm 2. After the reaction was completed, the resultant was washed and dried at 45 ° C in an air blow dryer to have a water content of 11%. The samples were analyzed for potassium and sodium contents using inductively coupled plasma emission spectrometry (ICP).

Item Raw coffee beans Sodium fortified beans potassium. Mg / 100 g 1,750 1,550 Sodium, mg / 100 g 7.5 34.2

Example 6: Preparation of coffee beans coated with flavor-producing precursors

In Example 6, coffee beans were prepared by coating the surface of coffee beans with a flavor-producing precursor using a fluidized bed coater or a conventional sugar coating machine. In the experiment, 3 to 5 pieces of raw soybean, green soybean, and green soybean, which had no processing as a control group, were treated as the treatments, and the sodium-enriched green soybean, . The sweetener and amino acid covering each 100 g of green bean are in the range of 1-15%. Cellulose and fluoran such as HPMC used as the binder are dissolved together with the weight of 1-5% .

The three treatments were maltodextrin and amino acid combination (glutamine 20%, leucine 16%, phenylalanine 15.5%, lysine hydrochloride 14%, valine 8.5%, threonine 8.5%, isoleucine 7% methionine 6% tryptophan 2.5% L-glutamate (MSG) 2% = 100%) were simultaneously coated on a fluidized bed reactor. 5 ml of a sweetener, 5 g of a sweetening agent, 1 g of an amino acid complex, and 2.5 g of glutaraldehyde as a binder were contained in a volume of 100 ml of a solution containing a mineral concentrate having a hardness of 5,000 (mg / L) and a pH of 9.2, 150 &lt; / RTI &gt; ml per 100 g. As the binder, celluloses such as HPMC and pluran can be used. However, Pullulan was used as a polysaccharide in order to expect its role as a precursor supply source necessary for the mailard reaction. And the solvent for dissolving them is usually purified water (hardness: 10-300 (㎎ / L) is not used, the deep sea water is treated drinking water Chemistry calcium ion, magnesium ion such as a (Ca ^{+ 2,} Mg ^{+ 2,} Sr ^{2 +} , Fe ²⁺ , Mn ^{2 +,} etc.) Mineral water with high ionized mineral content and high hardness (hardness 2000-50,000 mg / L, pH 9-12) It is possible to produce processed beans rich in ionized mineral content.

The prepared beans were roasted at 200 캜 for 15 minutes and quickly cooled. The roasted beans were extracted with 150 ㎖ hot water at 90 ℃ per 10 g after grinding in a coffee grinder. The same letter in the superscript (*) of each column in Table 6 below indicates that Duncan's multi-range analysis does not show a p <0.05 significance.

Item Control group Flavor-producing precursor coating treatment group Green beans Sodium fortified beans (Example 5) Beans with round shape Beans shredded in 3-5 pieces bitter 8.8 ^{a *} ± 1.3 6.2 ^b ± 0.8 5.3 ^b ± 2.1 5.5 ^b ± 0.9 sweetness 5.5 ^b ± 1.5 8.3 ^a + 1.8 7.3 ^a ± 2.0 8.6 ^a ± 1.2 Sour taste 6.5 ± 0.8 5.8 ± 1.4 5.3 ± 2.3 5.5 ± 0.7 Coffee scent 7.2 ^b ± 1.3 8.5 ^a ± 0.9 8.1 ^ab ± 1.4 8.9 ^a ± 0.5 Integrated flavor 6.8 ^b ± 0.7 8.5 ^a ± 1.1 8.2 ^a ± 0.6 9.0 ^a + 1.4 Overall preference 6.5 ^b ± 0.8 8.9 ^a ± 1.3 8.1 ^a ± 0.7 9.3 ^a + - 0.4

The results in Table 6 show that even the beans coated with the flavor-producing precursors can obtain the desired results. Especially, the result of using the sample of 3-5 pieces of coffee beans was more improved than that of roasted coffee beans. As a result, the pH of the high-hardness mineral-concentrated water used was considered to be influential, because the overall result of the group treated with the flavor-producing precursors was greatly improved over the control, Therefore, alkaline water in the pH range of 9-12 is advantageous for the water used for preparing the coating solution.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (12)

A process for producing a coffee bean having improved functionality, comprising the steps of:
(a) making a hole in the coffee bean;
(b) immersing the product of step (a) in an acid solution and neutralizing the resultant with an alkali solution to increase the sodium content of the coffee beans by 2-7 times, wherein the acid solution contains 0.5-5.0 vol% Concentration, and the alkali solution has a strong base concentration of 0.5-5.0 vol.%;
(c) coating the result of step (b) with a solution comprising 1-10% by weight of saccharide, 0.1-5.0% by weight of amino acid and 1-10% by weight of binder; And
(d) roasting the result of step (c) to obtain a coffee bean.
delete delete delete delete delete The method according to claim 1, wherein the saccharide in step (c) is selected from the group consisting of sucrose, glucose, maltose, starch syrup, fructose, lactose, but are not limited to, invert sugar, honey, xylose, maltodextrin, fructooligosaccharide, isomaltose, melibiose, trehalose, cellobiose, Wherein the saccharide is at least one saccharide selected from the group consisting of rutinose, raffinose and stachyose.
The method of claim 1, wherein the amino acid is selected from the group consisting of glutamine, leucine, phenylalanine, lysine, lysine monohydrochloride, valine, threonine, Lysine, alanine, isoleucine, methionine, tryptophan, cysteine, aspartic acid, histidine, monosodium-L-glutamate, L-aspartate, L-Lysine L-Aspartate, L-Lysine L-Glutamate and L-Arginine-L- L-glutamate, and L-arginine-L-glutamate.
The method of claim 1, wherein the binder is selected from the group consisting of HPMC (hydroxypropyl methyl cellulose), HPC (hydroxypropyl cellulose), MC (methylcellulose), pullulan, and gelatin Or more of the binder.
delete delete delete

Images