KR101799782B1

KR101799782B1 - Method for Manufacturing Polyphenol-coated Coffee Bean

Info

Publication number: KR101799782B1
Application number: KR1020150109893A
Authority: KR
Inventors: 정재형; 최호규; 우병용; 이상수; 이응세; 심재만; 옥윤관; 배희애; 길현영; 조은정
Original assignee: 재단법인 강릉과학산업진흥원
Priority date: 2015-08-04
Filing date: 2015-08-04
Publication date: 2017-11-22
Also published as: KR20170017025A

Abstract

The present invention relates to a method for manufacturing a coffee bean which can increase the shelf life of a coffee bean by preventing polyphenol component extracted from green tea leaves or pine bark on the surface of the coffee bean to prevent rancidity.
The coffee bean produced by the method of the present invention contains a polyphenol component rich in antioxidant components to improve the shelf life of the coffee bean and can add the human body component of polyphenol to the coffee bean and also the catechin and the theanine component The present invention relates to a process for producing a coffee bean, which comprises the steps of: mixing coffee beans with the coffee beans; And nutrition, so that high-quality coffee beans can be produced.

Description

TECHNICAL FIELD The present invention relates to a method for manufacturing a polyphenol-coated coffee bean,

The present invention relates to a method for manufacturing a coffee bean which can increase the shelf life of a coffee bean by preventing polyphenol component extracted from green tea leaves or pine bark on the surface of the coffee bean to prevent rancidity.

Coffee is a beverage made from roasted coffee bean seeds. When the coffee beans are reddish, the flesh grows and the green bean comes out. It is dried and roasted and then the powder is used.

The flavor comes from bitter, sour, sweet and bitter taste, bitter taste is caffeine, tannin is tannin, sweet taste is derived from saccharides and sour taste is derived from fatty acids. Fatty acids are palmitic acid and stearic acid which are saturated fatty acids, oleicin which is unsaturated fatty acid and essential fatty acid Linoleic acid, as well as moisture, crude protein, crude fiber, ash and volatile organic acids that give off flavors.

Coffee is a stimulant that acts on the nervous system to activate the mental activity and perception to make it more clear, physically to relax the muscles, to enhance the workforce, to promote diuretic action and to promote gastrointestinal activity In addition to this, it is reported that it has effects on awakening effect of sleeping, improvement of learning ability, improvement of diet, exercise capacity, prevention of hangover, and inhibition of arteriosclerosis.

Particularly, the magnesium component in the coffee is effective for inhibiting diabetes, and the chlorogenic acid component is a kind of polyphenol compound. It is a kind of polyphenol compound which has the effect of suppressing the production of lipid peroxidation in vivo, inhibiting cholesterol biosynthesis, .

As such, coffee is a palatable beverage that gives subtle aesthetics in harmony with various flavors and aromas. Although it is widely popular due to its unique flavor, excessive consumption of coffee causes caffeine in coffee to stimulate the central nervous system Adversely.

A cup of coffee contains about 40 to 110 ㎎ of caffeine. Five to six cups of coffee a day does not cause side effects to the human body, but if you consume more than that, excessive caffeine can cause anxiety, irritability, insomnia, headache, diarrhea And it tends to be avoided for health and beauty.

In addition, there is a problem that when the coffee beans are stored at room temperature, the inherent fragrance of the coffee is lost. Therefore, it is necessary to store the beans in the frozen state due to problems in distribution process of the coffee beans. However, do.

In order to prevent this, a lot of coffee mixes which are prepared by mix type and sealed in a bag are circulated. However, coffee beans in the form of drinking coffee bean powder by hot water are also preferred by many people, There are many ways to improve the system.

For this purpose, Korean Patent Registration No. 1171456 proposes a method for producing ginseng coffee, which adds the physiological activity of ginseng to coffee while increasing the preservability of the coffee bean.

The present invention relates to a method for producing ginseng coffee by preparing a coating solution by adding ginseng extract to a solution containing a thickening agent, spraying the coating solution to form a coating layer on the surface of the green bean, and drying and distributing the ginseng coffee. And the useful saponin of ginseng is added to coffee to provide ginseng coffee which can contribute to enhancement of various physiological activities.

In order to drink coffee with coffee beans, the ginseng coffee is prepared by grinding ginseng coffee and extracting it into water. The saponin of ginseng extract has bubble power, and foam Since the viscosity of the bubbles is very high, the surface of the coffee beans is covered with the foam film of the ginseng saponin. Thus, when the coffee is consumed, the coffee aroma is blocked by the bubbles of the ginseng saponin, resulting in a decrease in the flavor of the coffee .

Also, Korean Patent Registration No. 1330010 proposes a method of coating a specific powder (various kinds of tea, herbal medicines, etc.) that can be edible on a coffee bean, wherein a paste is smeared on the basis of rice to prepare a coating liquid, And then the edible powder is sprinkled thereon to prepare a coffee bean.

The coffee beans are made by integrating the edible powder with the coffee beans so that the functionalities of these powders can be added to the coffee without separately mixing the powders and the powder is fixed to the coffee bean by utilizing the adhesiveness of the coating liquid. To prevent deterioration of the coating layer and to prevent the coated powder from being exposed directly to the air by forming the protective layer so as to improve the preservability of the powder.

However, the coffee beans prepared as described above contain a coating solution of rice in the beans, and the coffee beans produced by pulverizing and extracting them into water inhibit the taste and aroma of the coffee beans, and various kinds of tea, herbal medicines, cinnamon, Can add functionalities to coffee, but they also deteriorate the taste and flavor of the coffee, so that there is a problem that the original flavor of the coffee is lost.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems, and it is an object of the present invention to provide a process for producing coffee beans which can increase the storage stability of coffee beans without inhibiting the taste and aroma of the coffee.

In order to solve the above-mentioned problems, the present invention provides a method for preparing a pine bark, comprising the steps of adding 40 to 60 parts by weight of green tea leaves or pine bark to 100 parts by weight of water, boiling for 3 to 5 hours, Filtering the extracted hot-water extract to separate into a solid and a filtrate; Adding 3 to 5% by weight of dextrin to the filtrate, spraying it in a hot air of 100 to 180 ° C, spray drying the fine droplet of 1 mm or less to obtain green tea leaf powder or pine bark powder; Obtaining pine bark essential oil by collecting and cooling the steam generated in the process of extracting the pine bark by hot water extraction; 3 to 7 parts by weight of hydroxypropyl methylcellulose, 3 to 5 parts by weight of honey, 1 to 5 parts by weight of the green tea leaf powder, pine bark powder or mixed powder thereof, and 1 to 3 parts by weight of the pine bark essential oil To prepare a coating liquid; Roasting the green coffee beans to prepare coffee beans and cooling them to room temperature; And spraying 5 to 15 parts by weight of the coating liquid onto 100 parts by weight of the coffee bean when the temperature of the coffee bean reaches 35 to 45 DEG C during the cooling process to coat the surface of the coffee bean with the coating liquid. A method for producing a coffee bean is provided.

At this time, it is preferable that the spray drying is performed by concentrating and spray drying the filtrate.

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The coffee bean produced by the method of the present invention contains a polyphenol component rich in antioxidant components to improve the shelf life of the coffee bean and to add a human body component of polyphenol to the coffee bean.

In addition, since the catechin and the theinine component of the green tea leaves bind to the caffeine component of the coffee or inhibit the activity of the caffeine, even if a large amount of the coffee bean prepared by the coffee bean of the present invention is consumed, the side effect caused by the coffee caffeine is lowered, Since the components extracted from the bark improve the flavor and nutrition of the coffee bean, high quality coffee bean can be produced.

The coffee bean manufacturing method of the present invention is carried out by coating a coffee bean with a coating solution obtained by hot water extraction of green tea leaves or pine bark containing a large amount of polyphenol component, drying and pulverizing and dissolving the same in ethanol.

First, prepare green tea leaves and pine bark.

Since green tea leaves do not undergo fermentation process, the content of tea remains 5 ~ 8 times that of lemon, and catechin (catechin), which prevents and inhibits various diseases such as prevention of aging, cancer prevention, food poisoning, ) Ingredients are contained in large amounts, which is beneficial to modern people suffering from unbalanced nutrition and environmental pollution.

The taste of green tea is due to the tannin component called catechin, and catechin, which is a type of polyphenol that is antioxidant, contains about 100 mg in a glass of green tea. EGCG (epigallocatechin-3 -gallate) is 20 times more antioxidant than vitamin C.

The catechin ingredient prevents gastric cancer and lung cancer, lowers blood pressure, inhibits the absorption of cholesterol in digestive organs, inhibits the deposition of lipids in the body to prevent fatty liver and atherosclerosis, and prevents the body cells from infecting with viruses have.

In addition, the main ingredients contained in green tea leaves are caffeine, tannin, theanine, siccenol, vitamin C, B1, B2, niacin, pentotentanoic acid, inositol and rutin.

The pine bark contains a large amount of natural polyphenols. Especially, the polyphenol component of the pine bark has strong antioxidant and antimicrobial activity as well as antioxidant, antivirus, immunity enhancement, improvement of asthma, promotion of blood circulation, improvement of arteriosclerosis, , And exercise, and has been known to have various physiological activities.

In addition, extracts from pine bark contain polyphenolic monomer, procyanidin, phenolic acid, cinnamic acid, glycoside, and essential oil ) Polyphenolic antioxidants can be used in combination with monomers such as taxifolin and catechin as well as catechin and epicatechin in the form of dimer, oligomer or polymer. .

Of the pine bark extracts, 65-70% are procyanidins containing various chain length catechins and epicatechin subunits, and in addition to the antioxidative effects derived from the hydroxyl groups of polyphenols, procyanidins are also known to have biological activity.

In the present invention, the water-soluble active ingredient is extracted from green tea leaf or pine bark having a strong antioxidant ability as described above and coated on the coffee bean to improve the storage stability of the coffee bean.

The green tea leaves or pine bark 40 to 60 parts by weight are added to 100 parts by weight of water and boiled for 3 to 5 hours for hot water extraction. The resulting mixture is separated by filtration to obtain a solid and a filtrate. The filtrate is spray dried to obtain green tea leaf powder or pine bark powder And the filtrate before spray drying may be concentrated to facilitate spray drying.

The spray drying is performed by spraying the filtrate in a hot air of 100 to 180 ° C and rapidly drying it while being accompanied by fine droplets of 1 mm or less in the air stream to obtain green tea leaf powder or pine bark powder. The temperature of the liquid does not rise so much, so that the quality deterioration due to the overheating can be avoided even by using the hot air at the high temperature as described above.

However, when the filtrate in which the water-soluble components of the green tea leaves or the pine bark are dissolved is sprayed and dried as described above, water is removed and a part of the water-soluble component is adhered to the wall of the dryer in the same state as the cake and hardened on the wall of the dryer heated by hot- So that the oil component contained in the powder is destroyed.

In order to prevent this, dextrin is preferably added to the filtrate and spray-dried. Dextrin is a hydrolyzate of various hydrolysates produced in the middle stage of hydrolysis of starch, Thereby enhancing the drying and preventing the powder from adhering to the wall of the dryer, thereby increasing the yield of the powder.

In addition, the adhesive force of dextrin prevents the coating liquid from being detached from the coffee bean after the coating liquid is coated on the coffee bean in the process of coating the coating liquid containing the dried powder, and the green tea aroma of the green tea leaves and the sole of the pine bark The green coffee beans and the green beans can be added to the coffee produced by the coffee beans of the present invention.

The addition amount of the dextrin varies depending on the amount of the green tea leaf extract component or the pine bark extract component in the filtrate. However, adding 3 to 5% by weight of the filtrate increases the yield of these powders and prevents deterioration of quality desirable.

On the other hand, coffee beans contain a large amount of caffeine, and when coffee is consumed for a long period of time, side effects such as caffeine-induced nervousness, muscle spasms and insomnia may occur, and bone mineral density may be lowered to cause osteoporosis.

However, the alkaloid component, caffeine, has a property of binding to catechin, so that the catechin contained in the green tea leaves and pine bark easily binds to caffeine and forms a precipitate, so absorption of caffeine in the body is inhibited and only a small amount is absorbed.

In addition, the caffeine of green tea leaf exists in association with theophylline and catechin, and theanine, which is a tea-specific amino acid, inhibits caffeine activity and precipitates caffeine by insolubilizing it. , Theanine has the effect of inhibiting caffeine-induced sleep inhibition.

Although the green tea leaves contain a lot of caffeine as in coffee beans, when caffeine is extracted by hot water extraction, about 60% of caffeine comes out and most of the catechin dissolves in water. Therefore, the amount of caffeine in the filtrate, And there is no caffeine in the pine bark. Therefore, the health problem of coffee caffeine can be solved by the catechin of green tea leaves and pine bark.

Next, 3 to 7 parts by weight of hydroxypropyl methyl cellulose and 1 to 5 parts by weight of the green tea leaf powder, pine bark powder or mixed powder thereof are mixed with 100 parts by weight of ethanol to prepare a coating solution.

After the coffee beans are heated to 35 to 45 ° C, 100 parts by weight of the warmed coffee beans is sprayed with 5 to 15 parts by weight of the above-mentioned coating liquid, and the coating liquid is applied to the surface of the coffee beans and cooled.

The ethanol of the coating liquid is volatilized and removed after coating, and the hydroxypropylmethyl cellulose contained in the coating liquid is viscous so that the green tea leaf powder and the pine bark powder in the coating liquid are allowed to bind to the coffee bean well, and as the ethanol is volatilized, Cellulose forms a thin coherent coating layer on the coffee bean surface.

The green tea leaf powder and the pine bark powder which are fixed on the surface of the coffee beans have excellent antioxidant power and prevent the oxidation of the coffee beans and the coating layer of hydroxypropylmethylcellulose prevents the coffee beans from being exposed to the air to prevent oxidation.

The coffee beans are roasted with green beans, and since the coffee aroma gradually evaporates after roasting, it is preferable to apply the coating liquid to the coffee beans immediately after roasting as much as possible. At the above coating temperature, ethanol is appropriately volatilized and hydroxypropyl methyl The coating layer formed of cellulose is formed smoothly, and the useful component of the green tea leaf powder and the pine bark powder is not influenced by the temperature.

The application of the coating solution is carried out by roasting the green bean and roasting the green bean and then cooling it to room temperature and then heating it again to the coating temperature. When the green bean is roasted and reaches 35 to 45 ° C during the cooling, For example.

Roasting of green beans first evaporates moisture inside the green beans, causing the primary crack to expand and the center cut to crack, followed by the carbon dioxide gas inside the beans, causing the bean to expand further and secondary cracks occur, After the roasting is completed, the gas is continuously discharged to the outside together with the coffee aroma component.

Carbon dioxide is an indicator of the freshness of coffee beans. It is necessary to suppress the emission of carbon dioxide gas as much as possible because the carbon dioxide gas is discharged and accompanies the coffee aroma component. In addition, a lot of carbonic acid gas is left in the coffee beans, It prevents the coffee beans from oxidation by blocking the contact between the beans and the air.

Therefore, if the coating solution is applied to the surface of coffee beans at 35 ~ 45 ℃ before roasting the coffee beans and roasted to room temperature, the coating layer formed on the surface of the coffee beans inhibits the release of carbon dioxide gas, And the coating liquid is applied before the coffee bean that has been expanded and cracked by roasting is completely shrunk by cooling, so that the coating liquid naturally permeates into the crack portion of the coffee bean, So that it can be more adhered to the surface of the coffee bean.

In order to further increase the preservability of the coffee beans, honey may be added to the coating solution.

Coffee beans are made by grinding coffee beans and extracted with hot water and then added with a sweetener as needed. Honey has a sweetener component, so there is no need to add a separate sweetener when drinking, and honey has an antioxidant component and a strong sterilizing component And the stickiness of the honey increases the adhesion to the coffee bean while enhancing the adhesion of the coffee bean to the surface of the coffee bean while enhancing the adhesion of the honey bean, The taste and flavor of the above-mentioned picking source may be added to the coffee.

The addition amount of the honey varies depending on the amount of the coffee bean to which the honey is applied and the viscosity of the coating liquid but the addition of 3 to 5 parts by weight of honey based on 100 parts by weight of the ethanol of the coating liquid is preferable to the coating operation efficiency of the coating liquid and the sweet taste of the coffee bean .

As another method for increasing the preservability of the coffee beans, pine bark essential oil may be obtained by collecting and cooling the steam generated during the hot water extraction of the pine bark, and then adding the pine bark essential oil to the coating solution.

The pine bark essential oil contains a component contained in the bark of pine tree and includes tannin, anthocyanin, pimaric acid,? -Sitosterol, dihydro-? -Sitosterol, glucotanine, eicosanol, tetracosanol and the like These ingredients are known to have various beneficial effects on the human body. They are known to have various beneficial effects on the human body, and have various effects such as sterilization effect, antioxidant effect, inhibition of harmful substance formation, strengthening of immunity, wound healing, pore contraction, washing effect, cell regeneration, epidermal formation, , Blood circulation, blood circulation, detoxification, digestion, metabolism, peripheral vasodilatation, and allergic action have been reported in academia.

The antiseptic and antioxidant components of the pine bark essential oil increase the preservability of the coffee bean, and the fragrant soymilk of the pine bark essential oil is added to the coffee to increase the commerciality of the coffee bean.

The pine bark essential oil is preferably added in an amount of 1 to 3 parts by weight based on 100 parts by weight of ethanol of the coating solution. If the amount of the pine bark essential oil is less than 1 part by weight, the addition effect of the pine bark essential oil is insignificant, When the sole is too strong, the taste and flavor of the coffee beans may be obscured.

The coffee beans of the present invention thus prepared are coated on the surface of the coffee beans and form a coating film to prevent oxidation, so that the coffee beans Even if stored for a long time, the original taste and flavor of the coffee bean is preserved.

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.

It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.

&Lt; Example 1 >

Green tea leaf extract was obtained by adding 60 L of distilled water and 30 Kg of green tea leaf (Jeju) to the electric extractor, and extracted at 100 ° C for 4 hours. The extract was filtered with a nonwoven fabric to separate into a solid and a filtrate. And concentrated to obtain 20 L of concentrated liquid.

The concentrate was put into a small-sized spray dryer of a centrifugal force type, and spray-dried at 140 DEG C and 25000 rpm to obtain green tea leaf powder.

20 g of the green tea leaf powder was dissolved in 1 kg of an ethanol solution containing 5% by weight of hydroxypropylmethylcellulose to prepare a green tea leaf powder coating solution.

10 kg of the arabica coffee green bean was roasted at 220 ° C for 30 minutes, cooled to room temperature, and then introduced into a coater. The inner temperature of the coater was preheated to 40 ° C, and the green tea leaf powder coating solution was sprayed on the coffee bean inside the coater, The surface was coated with a coating solution.

After the application of the coating solution was completed, the mixture was cooled to room temperature and immediately sealed to prepare a coffee bean having a green tea leaf coating.

&Lt; Example 2 >

In Example 1, pine bark (collected from the coast of Gangwon-do) was used instead of green tea leaves. The same method as in Example 1 was used to conduct hot water extraction, filtration, concentration, drying, preparation of a pine bark powder coating liquid and pine bark powder The coating solution was applied to prepare a coffee bean having a pine bark component coated thereon.

&Lt; Example 3 >

10 g of green tea leaf powder and 10 g of pine bark powder of Example 2 were dissolved together with 1 kg of ethanol solution containing 5% by weight of hydroxypropylmethylcellulose in the preparation of the coating liquid of Example 1 to prepare green tea leaf powder and pine bark powder Was prepared and coated on the surface of the coffee bean in the same manner as in Example 1 to prepare a coffee bean having the green tea leaf component and the pine bark component coated thereon.

In the same manner as in Example 3, except that 1.3 kg (4% by weight of filtrate) of dextrin was added to each of green tea leaves and pine bark filtrate in Example 3, A coffee bean having a bark component coating was prepared.

&Lt; Example 5 >

In Example 3, roasted coffee beans were put into a coater preheated to 40 ° C, and when the surface temperature of the coffee beans reached 40 ° C, the mixed powder coating solution was sprayed onto the coffee beans, The green tea leaf component and the pine bark component coated coffee beans were prepared in the same manner as in Example 3, except that the composition was applied.

&Lt; Example 6 >

In the same manner as in Example 3, except that 40 g of acacia honey was added to the mixed powder coating solution and sprayed on the coffee bean to apply the coating solution to the surface of the coffee bean, A coffee bean having a bark component coating was prepared.

&Lt; Example 7 >

The pine bark extract was prepared by using a distiller in place of the electric extractor in the extraction of the pine bark water of Example 2. The pine bark essential oil was obtained by collecting and cooling the gas generated from the distiller.

In Example 3, 20 g of the pine bark essential oil was added to the mixed powder coating liquid and sprayed on a coffee bean so that the coating liquid was applied to the surface of the coffee bean. In the same manner as in Example 3, And coffee beans coated with pine bark components were prepared.

&Lt; Comparative Example 1 &

Hydroxypropylmethylcellulose was coated in the same manner as in Example 1, except that the coating solution was prepared by dissolving only hydroxypropylmethylcellulose in the ethanol solution without dissolving the green tea leaf powder in the coating solution in Example 1 &Lt; / RTI >

&Lt; Comparative Example 2 &

In the same manner as in Example 1 except that the coating solution was prepared by dissolving only the green tea leaf powder in the ethanol solution without dissolving the hydroxypropylmethylcellulose in the coating solution, The beans were prepared.

&Lt; Comparative Example 3 &

Except that the green tea leaf powder coating liquid was sprayed onto the coffee beans inside the coater without putting the coater after the roasting and cooling of the coffee beans into the coater and the coating liquid was applied to the surface of the coffee bean, The coffee beans coated with green tea leaves were prepared in the same manner as in Example 1.

&Lt; Test Example 1 > Measurement of polyphenol content

The polyphenol contents of the coffee beans coated with the green tea leaf component of Example 1 and the pine bark components of Example 2 were measured. For comparison, the raw coffee beans and the commercially available polyphenol coffee Coffee mix) were measured and are shown in Table 1 below.

The test solution was prepared by dissolving 3 g of each sample in 30 ml of distilled water and then measured twice using a spectrophotometer. The standard solution used was gallic acid and the standard curve (r ² ) Was 0.99.

Results of polyphenol content measurement Primary Secondary Average Absorbance Example 1 0.09 0.08 0.085 Example 2 0.09 0.10 0.095 Coffee beans 0.08 0.08 0.080 Polyphenol coffee 0.26 0.26 0.260 The polyphenol content
(㎍) Example 1 20558.14 19046.51 1980.2.14 Example 2 20860.47 21674.42 21267.45 Coffee beans 17511.63 17069.77 17290.70 Polyphenol coffee 59023.26 59860.47 59441.87 The polyphenol content (mg) Example 1 10.27 9.52 9.90 Example 2 10.43 10.83 10.63 Coffee beans 8.75 8.53 8.64 Polyphenol coffee 29.51 29.93 29.72 Polyphenol content per 1 cup of coffee (mg) Example 1 ^{Note 1)} 102.7 95.2 99.0 Example 2 ^{Note 1)} 104.3 108.3 106.3 Coffee beans ^{Note 1} ⁾ 87.5 85.3 86.4 Polyphenol coffee ^{Note 2} ⁾ 47.2 47.9 47.6 Note 1) Coffee requirement per 1 cup of coffee (coffee bean): 10 g
Note 2) Coffee requirement per 1 cup of coffee (coffee mix): 1.6 g

As a result of the above Table 1, the polyphenol contents of the coffee beans coated with the green tea leaf component of Example 1 and the pine bark components of Example 2 were 1.25 mg / g and 1.98 mg / g And the components extracted from green tea leaves and pine bark were found to contain more polyphenol content than coffee beans.

The polyphenol contents of the coffee beans coated with the pine bark components were found to be 0.73 ㎎ / g more than those of the green tea leaves. The polyphenol contents in the pine bark extract powder Were analyzed.

In addition, polyphenol coffee mix with artificially added polyphenol contained about 1.6 g of coffee per 1 cup of coffee, containing polyphenol content of 47.6 ㎎ (26.72 ㎎ / g × 1.6 g) (8.64 mg / g × 10 g) of polyphenol per one coffee bean is contained in the coffee beans. As in Example 1 or Example 2 of the present invention, a green tea leaf ingredient or pine bark , It contains 99.0 mg and 106.3 mg of polyphenol per 1 cup of coffee. Therefore, it is possible to consume more useful polyphenols in the human body when drinking coffee prepared with the coffee beans of the present invention.

&Lt; Test Example 2 >

The coffee beans prepared in Examples 1 to 7 and Comparative Examples 1 to 3 were kept in contact with air for 10 days and then DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity Were measured.

1 ml of each coffee bean of each group was pulverized, 0.5 ml of 0.2 mM DPPH was added, and the reaction was carried out for 30 minutes in a constant temperature water bath at 37 ° C. The absorbance was measured at 517 nm using a spectrophotometer, The results are shown in Table 2 below.

* DPPH radical scavenging activity (%) = (1-absorbance of sample added / absorbance of non-additive) x 100

DPPH radical scavenging ability measurement result value(%) Example 1 75.5 Example 2 76.6 Example 3 75.8 Example 4 78.2 Example 5 77.5 Example 6 80.3 Example 7 79.1 Comparative Example 1 68.7 Comparative Example 2 63.4 Comparative Example 3 72.6

The DPPH radical scavenging activity of Example 6 and Example 7 was measured to be high in Table 2. It can be seen that the antioxidative activity of the coffee bean is increased when the coffee bean is coated with the essential oil component of honey or pine bark with the coating solution, The antioxidant capacity of these components is expected to improve the storage stability of coffee.

On the other hand, the DPPH radical scavenging ability of Comparative Example 2 in which hydroxypropylmethylcellulose was not included in the coating solution was measured to be the lowest, because the coating layer of the coffee bean surface was not formed by hydroxypropyl methylcellulose, The DPPH radical scavenging ability of Comparative Example 1 in which the antioxidant activity component was volatilized and decreased and the green tea leaf powder or the pine bark powder was not included in the coating solution was measured as the next lowest, and the addition of these powders increased the antioxidative activity of the coffee bean You can tell.

As described above, according to the present invention, since the antioxidant activity is excellent, the coffee bean can not be easily oxidized even after long-term storage, so that it can be used for a long time while being stored. Also, useful components of green tea and pine bark can be added to the coffee bean, Of coffee can be produced.

&Lt; Test Example 3 >

The coffee beans prepared in the above Examples and Comparative Examples were kept in contact with the air for 10 days and then pulverized to prepare coffee beans in boiling water. Were subjected to sensory evaluation of the coffee beans.

The color, flavor, taste, and overall acceptability of the coffee beans were measured by the 5-point scaling method, and the average values thereof are shown in Table 3 below.

Sensory test result color incense flavor Overall
Likelihood Example 1 4.0 3.8 3.9 3.9 Example 2 3.6 3.8 4.0 3.8 Example 3 3.7 3.9 4.1 3.9 Example 4 3.5 4.0 3.7 3.7 Example 5 4.0 4.2 4.0 4.0 Example 6 4.1 4.2 4.3 4.2 Example 7 3.8 4.3 4.1 4.0 Comparative Example 1 3.0 3.5 3.3 3.3 Comparative Example 2 4.1 3.3 3.3 3.5 Comparative Example 3 3.9 3.5 3.6 3.6 5: very good, 4: good, 3: normal, 2: poor, 1: very poor

As shown in Table 3, the lowest value of Comparative Example 1 was evaluated as a whole. When only hydroxypropylmethylcellulose was contained in coffee beans, the decrease in color and taste caused by hydroxypropylmethylcellulose decreased the degree of preference of coffee beans .

When the coffee bean is roasted and cooled to room temperature without cooling it to 40 ° C, the coffee beans have an excellent coffee flavor when applied to the surface of the coffee beans (Example 5), and when coffee beans are added with honey, (Example 6), and that the coffee beans have an excellent coffee aroma when the pine bark ingredients are contained in the coffee beans (Example 7).

In order to enhance the flavor of the coffee bean, the coffee beans were roasted and then blocked as quickly as possible from the outside air, and a combination of green tea leaf ingredient, pine bark ingredient, hydroxypropyl methylcellulose, dextrin, honey and the like And it is effective to apply it to the surface of the coffee bean.

Claims

Adding 40 to 60 parts by weight of green tea leaves or pine bark to 100 parts by weight of water and boiling for 3 to 5 hours to extract hot water;
Filtering the extracted hot-water extract to separate into a solid and a filtrate;
Adding 3 to 5% by weight of dextrin to the filtrate, spraying it in a hot air of 100 to 180 ° C, spray drying the fine droplet of 1 mm or less to obtain green tea leaf powder or pine bark powder;
Obtaining pine bark essential oil by collecting and cooling the steam generated in the process of extracting the pine bark by hot water extraction;
3 to 7 parts by weight of hydroxypropyl methylcellulose, 3 to 5 parts by weight of honey, 1 to 5 parts by weight of the green tea leaf powder, pine bark powder or mixed powder thereof, and 1 to 3 parts by weight of the pine bark essential oil To prepare a coating liquid;
Roasting the green coffee beans to prepare coffee beans and cooling them to room temperature; And
Spraying 5 to 15 parts by weight of the coating liquid onto 100 parts by weight of the coffee bean when the temperature of the coffee bean reaches 35 to 45 DEG C in the cooling process to apply the coating liquid to the surface of the coffee bean; Method of manufacturing beans.

The method according to claim 1,
Wherein the spray drying is performed by concentrating the filtrate and spray drying the spray-dried polyphenol-coated coffee beans.

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