KR101816000B1 - Method for Manufacturing Drink Containing Green Coffee Bean Extract - Google Patents

Abstract

The present invention relates to a method for producing a beverage containing a coffee bean extract which is capable of extracting coffee beans by hot water to inhibit the loss of useful components in the extraction process while allowing the beverage of coffee bean to be contained in beverages.
The beverage containing the coffee bean extract of the present invention produced by the method of the present invention efficiently extracts useful components of coffee bean sprouts and contains them in beverages. Thus, the coffee bean bean extract is excellent in production efficiency, And it can be stored for a long time because it does not easily decay even if it is stored for a long time.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a beverage containing coffee bean extract,

The present invention relates to a method for producing a beverage containing a coffee bean extract which is capable of extracting coffee beans by hot water to inhibit the loss of useful components in the extraction process while allowing the beverage of coffee bean to be contained in beverages.

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

Coffee beans are mainly composed of starch, protein, fat and fiber, sugar is glucose, fructose, etc. 40 ~ 60% of the minerals are composed of potassium. The taste has various flavors such as bitter taste, sour taste, sweet taste, Fatty acids such as palmitic acid and stearic acid as saturated fatty acids, oleicin as an unsaturated fatty acid and linoleic acid as essential fatty acid, and water, crude protein, crude fiber, ash and volatile organic acids .

Coffee acts as a stimulant on the nervous system to activate the mental activity and perception to make it more clear, physically to relax the muscles to improve the workforce, as well as to promote diuretic action and promote gastrointestinal activity , Coffee caffeine is also used as diet food because it helps to break down fat and discharges body waste out of body to lose weight.

Coffee has different taste and aroma depending on the type and treatment method of green coffee bean. As the consumption of coffee is soaring, interest in the processing and distribution of coffee green beans is increasing, It has been roasting and pulverizing coffee beans, soaking them in hot water or extracting them by drinking high-pressure water and drinking them.

 In other words, by roasting the beans, it is possible to remove the bad taste and the bad taste in the beans, and the intrinsic ingredients included in the coffee beans in roasting cause various chemical changes to produce the taste and aroma of coffee, But also the disadvantage that the resulting oil component is destroyed.

For example, it is known that coffee bean sprout contains a large amount of polyphenolic active ingredients and thus has beneficial effects such as antioxidative effect and anti-aging effect. Chlorogenic acid, which is a type of polyphenolic compound, It has effects such as inhibition of production, inhibition of cholesterol biosynthesis, antioxidant effect, anti-cancer effect, etc., thereby suppressing fat synthesis and promoting fat burning to help reduce body fat, delaying the release of glucose into blood after meal, It is also known to improve the distribution of minerals, reduce plasma and liver fat, and inhibit cognitive decline of the elderly.

However, since the chlorogenic acid has a low melting point and is mostly destroyed at the roasting temperature, that is, at the distribution temperature of about 200 to 250 ° C, the content of chlorogenic acid in the coffee bean powder to be produced is very low.

In order to solve such a problem, Korean Patent Laid-Open Publication No. 2016-0006069 discloses a method for producing a coffee extract which inhibits loss of effective ingredient of coffee bean such as chlorogenic acid and protein and contains less caffeine.

The present invention relates to a process for the hot water extraction of coffee beans without roasting, wherein the coffee ground beef powder, water and 1,3-butylene glycol mixture are heated at 75 to 95 ° C for 1 to 4 hours, cooled to 0 to 30 ° C , The heating and cooling are repeated 3 to 7 times, and then the extracted coffee liquid is filtered and concentrated to prepare a coffee extract.

Since the above method does not undergo high temperature roasting process, the active ingredient of the green bean is not destroyed but extracted with water and 1,3-butylene glycol solvent at a low temperature of 100 ° C or lower, so that the content of chlorogenic acid in the extract is high, There is an effect of reducing the amount of elution.

However, 1,3-butylene glycol used as an extraction solvent has antibacterial properties, viscosity and moisturizing properties and is mainly used in cosmetics, but is not used in the field of foods, and thus has a disadvantage in that the use of the produced extract is restricted.

Korean Patent Laid-Open Publication No. 2016-0030605 discloses a process for producing fermented coffee by fermenting coffee with a lactic acid bacterium cultured with a coffee bean extract which can improve the flavor of coffee without affecting components contained in the coffee bean .

The present invention relates to a process for preparing fermented coffee by fermenting kimchi lactic acid bacteria and coffee bean sprout diluted solution with inoculating the coffee bean seeds under nitrogen gas and then fermenting them using nitrogen lactic acid bacteria, It is advantageous in that only the kind and concentration of the volatile organic substances are increased without changing the water soluble substance and the taste of the coffee is not lost.

However, when coffee is fermented with lactic acid bacteria of kimchi, not only the original flavor of the coffee is changed but also the fragrance of the fragrance is increased during the artificial fermentation process.

As described above, in order to drink the coffee raw material, there have been proposed coffee processing methods which keep the flavor and aroma of the coffee while minimizing the destruction of the useful ingredient contained in the coffee. However, They are not able to mass-merchandize, and they are only dependent on the proficiency of the individual.

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 coffee beverage which can extract a useful ingredient contained in coffee beans as much as possible, And to provide a method for producing a beverage containing an extract.

In order to solve the above-described problems, the present invention provides a method for manufacturing a coffee bean, which comprises cooling a coffee bean sprout at a temperature of 0 ° C to -5 ° C on a surface temperature of 100 to 150 minutes and moving the freeze layer at a rate of 5 to 10 cm / Lyophilizing under the conditions; Pulverizing the lyophilized coffee beans to obtain a coffee bean powder; 10 to 30 parts by weight of the coffee bean powder, 1 to 10 parts by weight of green tea leaves and 0.5 to 3.0 parts by weight of calcium are mixed with 100 parts by weight of water, and the mixture is heated at 50 to 70 DEG C for 50 to 100 minutes, Secondary heating for 10 to 30 minutes; Filtering the heated mixture to obtain a hot water extract solution containing 2.0 to 3.5% by weight of solid matter; And the grapefruit seed extract is contained in an amount of 0.01 to 0.10 weight%, and the fruit juice concentrate is 6 to 12 weight%, the saccharide is 10 to 15 weight%, the marine collagen is 0.1 to 0.5 weight%, the hyaluronic acid is 0.005 to 0.050 weight% And 2 to 5% by weight of a Garcinia cambogia extract. The present invention also provides a method for producing a beverage containing coffee bean extract.

At this time, it is preferable to leave the hot water extract solution for 1 to 3 days under refrigerated condition at 0 to 5 ° C, and then remove the precipitate.

delete

In addition, the water in the heating step is desalinated deep sea water.

delete

The beverage containing the coffee bean extract of the present invention produced by the method of the present invention efficiently extracts useful components of coffee bean sprouts and contains them in beverages. Thus, the coffee bean bean extract is excellent in production efficiency, And it can be stored for a long time because it does not easily decay even if it is stored for a long time.

The present invention relates to a method for preparing a beverage by hot water extraction of coffee bean and then mixing it with a fruit juice concentrate, saccharide, marine collagen, hyaluronic acid, grapefruit seed extract and garcinia cambogia extract.

First, coffee ground beef is ground to obtain coffee ground beef powder, and ground coffee beans is ground to a grain size of 150 to 1300 mesh to increase the surface area of coffee beans and thereby extract the useful ingredient of coffee beans at low temperature. .

It is preferable to clean the raw coffee beans before the grinding to remove the foreign substances adhering to the fresh coffee beans and the medicines for preventing the deterioration and to reduce the moisture content by drying the coffee beans to facilitate the grinding.

The drying method is not particularly limited, but a freeze-drying method in which changes in color, flavor, and nutrients are minimized with little shrinkage or change in shape due to drying is preferable. In the freeze-drying method, And the porous structure is retained due to the structural strength of the surface on which the sublimation occurs so that more useful components of the green beans can be extracted during the hot water extraction of the dried coffee beans.

It is advantageous to further increase the porosity of green beans in order to further promote the hot water extraction efficiency of the coffee beans. For this purpose, it is preferable to increase the pore size formed inside the green beans by controlling the freezing rate during freeze- .

In order to freeze dry the frozen soybeans, the temperature of the soybeans surface is lowered first, and then the lower temperature of the surface is transferred to the inside. As a result, frozen soybeans will freeze from the surface of the beans to the inside, The ice particles inside the green soybean that expand in volume and increase in volume push the tissue of green beans and partially destroy the tissue.

When the texture of the coffee bean is destroyed, the extract of the bean can be eluted more in the water during the hot water extraction. In order to maximize the destruction of the bean tissue by freezing, the water of the bean is frozen sufficiently and the water inside the bean is frozen It is necessary to restrain the water inside the green beans from being discharged to the outside as much as possible.

As the water is frozen in ice and the volume expands, the inner space of the fresh bean becomes larger in the space occupied by the generated ice particles, so that the water particles in the interior that have not yet been frozen are forced to the outside. The frozen ice acts as a barrier to prevent the water inside the green beans from escaping to the outside, so the water inside is frozen in the inside and the volume is increased, and the green tissue is pressed to partially destroy the tissue.

For this purpose, it is desirable to freeze the freezing rate, which decreases the freezing rate when the surface temperature of the green bean reaches 0 ℃ at room temperature. When the freezing rate is lowered, the temperature difference (ΔT) The temperature at which the low temperature of the green bean surface is reduced is reduced, so that the surface is frozen and then the inside is gradually frozen, thereby reducing the amount of the liquid inside water discharged to the outside.

In addition, if the water particles are gradually cooled, the size of the ice particles generated by the freezing increases, and when the enlarged ice particles are removed by the sublimation drying, large pores are formed inside the soybean meal, thereby further increasing the hot water extraction efficiency.

It is preferable that the freezing rate is 100-150 minutes to cool the ice crystal from 0 ° C to -5 ° C, which is important for ice particle size formation based on the green ice surface temperature, and the ice front moves from the green ice surface to the center It is more preferable that the speed is 5 to 10 cm / min.

Next, the above-mentioned coffee bean powder is put into a heating container, and water is mixed and heated. It is preferable that 10 to 30 parts by weight of coffee ground beef powder is mixed with 100 parts by weight of water, and the heating is carried out at 50 to 70 ° C for 50 to 100 minutes After heating, the mixture is heated at 100 to 120 ° C for 10 to 30 minutes.

The polyphenolic active ingredient contained in coffee beans has a problem of being destroyed by heating at a high temperature, and when heated at a low temperature, When the components are dissolved in the precipitable component and mixed into the beverage, the functionality of the beverage is deteriorated and precipitates are formed to deteriorate the merchantability.

Therefore, in the present invention, first heat extraction is performed first at a low temperature of 70 ° C or lower, and then second heat extraction is performed at a high temperature of 100 ° C or higher to minimize the breakage of the polyphenol component of the coffee bean leaves.

However, since the coffee beans contain a lot of caffeine, excessive intake of coffee bean extracts over a long period of time may cause side effects such as caffeine-induced nervousness, muscle spasms, insomnia, and lower bone density, which is a cause of osteoporosis.

In order to prevent such a problem, it is preferable to add green tea leaves together with the coffee bean powder to water during the hot water extraction, and it is suitable to add 1 to 10 parts by weight of green tea leaves on the basis of 100 parts by weight of water.

Vitamin C contains 5 to 8 times as much lemon as tea leaves. It contains a large amount of catechin which shows prevention and inhibition effects of various diseases such as prevention of aging, prevention of cancer, prevention of food poisoning, Is a food that is beneficial to modern people suffering from.

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.

These catechin components have a property of binding to caffeine contained in coffee beans, and they easily bind to each other to form precipitates, thereby inhibiting absorption of caffeine in the body. Theanine, which is a tea-specific amino acid, inhibits the activity of caffeine Caffeine is converted to insoluble and sedimented, which reduces the effect of caffeine. Theanine also has the effect of inhibiting caffeine-induced sleep inhibition.

Although green tea leaves contain a lot of caffeine like coffee beans, when the green tea leaves are extracted with hot water, about 60% of the caffeine comes out from the water. Most of the catechins are eluted, so that the catechin of green tea leaves resolves the health problem caused by coffee caffeine And high antioxidant ability enhances the storage stability of the coffee bean extract drink.

Minerals may be added to the water to be heated so as to promote dissolution of the active ingredient contained in the coffee beans, and it is preferable to mix 0.5 to 3.0 parts by weight of minerals based on 100 parts by weight of water.

As the water is heated, the water movement becomes active and the minerals actively act according to the movement of the water. Mineral particles with kinetic energy increase more impact on the coffee bean powder than the water particles, Let it be more eluted.

In addition, when the water temperature is 100 ° C or higher, a small impact is received from the outside due to an overheating phenomenon, or when foreign substances such as dust are mixed, sudden bubbles are generated and the boiling phenomenon occurs. , The bubbles are repeatedly generated and destroyed in the hot water due to the added mineral particles. As a result, the coffee beans are vibrated and the components of the coffee beans are more eluted into the water, Since it is contained in water, there is almost no occurrence of Dolby phenomenon caused by foreign matter after the water is overheated.

The above minerals are preferably calcium, magnesium, potassium, sodium, zinc and the like, and calcium is more preferable. Since the caffeine component of coffee interferes with the absorption of calcium, it is possible to supplement calcium by supplementing calcium.

Deep-sea deep seawater can be used as the water instead of adding minerals to the water as described above. Deep sea water is generally water obtained from the ocean of 300 m or more in depth and varies depending on the water intake area, It shows weak alkalinity.

In the deep sea where sunlight does not reach, there is no phytoplankton that consumes nutrients and photosynthesis does not occur. Deep sea water taken from deep water is rich in inorganic nutrients such as nitrogen, phosphorus and silicic acid and magnesium, calcium, potassium, sodium And minerals such as zinc, selenium, and manganese are present in large quantities.

In addition, there is no contamination by air or influent, and the number of viable bacteria is not more than that of surface water, and the bacteria are not contaminated. Therefore, it has better cleanliness than surface water or groundwater. .

Animal cells are most likely to survive in an alkaline environment with a pH of 7.35-7.45, whereas plant cells are known to prefer acidic environments. However, in modern daily life, carbonated beverages are frequently encountered, And risk of bone loss, and in such an acidic environment, some cells become more likely to become cancer cells that flourish in an acidic environment through the adaptation of an internal change process.

Therefore, when a weakly alkaline desalted deep sea water is used as an extraction solvent, the pH of the extract is weakly alkaline to prevent the acidification of the human body due to the acidic coffee, and the minerals contained in deep sea water supplement the bone loss, Promoting the component elution, and also has the effect that the oil component of the deep sea water is added to the beverage.

Upon completion of the hot water extraction, the extract is filtered to remove solid matter from the extract to obtain a hot water extract of coffee seeds. In the hot water extraction, precipitates such as starch and free sugar in the components contained in the coffee bean can be eluted into water, When a substance is contained in a beverage, precipitates are formed during storage and are easily decayed, thereby causing quality changes such as discoloration or decay of the beverage, thereby deteriorating the merchandise and storage stability of the beverage.

In order to prevent this, it is preferable to precipitate and remove the precipitate in the hot water extract. When the precipitate is precipitated by stationary extraction of the hot water extract, particles having a large particle size can be removed in a short time. However, It is difficult to remove easily because it is not settled.

Therefore, in order to precipitate the fine particles in the hot water extract more quickly, the hot water extract is allowed to settle for 1 to 3 days under refrigeration conditions of 0 to 5 ° C to precipitate the precipitate in the hot water extract, and the supernatant is removed to remove the precipitate If the hot-water extract solution is precipitated in the refrigeration condition as described above, not only the precipitation due to gravity but also the solute dissolved in the solution precipitates due to the decrease of the solubility according to the temperature drop, so that the removal efficiency of the precipitate can be increased.

It is more preferable that the precipitation is performed while the temperature is raised and lowered between 0 ° C and 5 ° C for a period of 10 to 30 minutes. If the temperature is changed periodically, precipitation of the precipitate is promoted, There is an increasing effect.

Next, a drink is prepared by mixing fruit juice concentrate, saccharide, marine collagen, hyaluronic acid, grapefruit seed extract and Garcinia cambogia extract in the hot-water extract solution.

The above-mentioned fruit juice concentrate replenishes vitamins which are easily deficient in coffee bean sprouts, and a concentrate such as lemon and apple is preferable as a fruit juice concentrate. Especially, vitamin C is abundant in lemon and apple, It has nutritional balance of vitamins, has antioxidant function and sour taste improving effect, and acts to improve the body absorption rate of collagen mixed with beverage.

The saccharide is added to improve the taste of the beverage, and fructooligosaccharide is preferable as a saccharide. Fructo-oligosaccharide is well dissolved in water to have a refreshing sweetness and physical properties similar to sucrose, and to multiply bifidobacteria And exhibit various physiological effects, including the action of the dressing.

In particular, fructooligosaccharide has a function of selectively enhancing the absorption of calcium, which can compensate for the disadvantage of the coffee caffeine component which interferes with calcium absorption.

Collagen is the main protein of all connective tissues such as skin, blood vessels, bones, teeth and muscles. It can be classified into animal collagen and marine collagen. Animal collagen is extracted from cattle, pigs and chickens. But it has a disadvantage in that the absorption rate in the body is lowered because of its large molecular structure.

On the other hand, marine collagen is extracted from fish, which is also called fish collagen and marine collagen. Its molecular structure is smaller than that of animal collagen and has a high absorption rate in the body, excellent shape stability, thermal stability, acid resistance and refreshing feeling, To add functionality to the beverage.

Hyaluronic acid is a kind of polysaccharide composed of amino sugar and uronic acid. It acts to maintain the moisture of the skin and to form protein and gel in the body to maintain the tissue structure and to function as a lubricant, and to prevent invasion of bacteria Together with the marine collagen, it enhances the functionality of the beverage.

Grapefruit seed extract is an antimicrobial compound obtained by extracting the seeds of rye or grapefruit with water, ethyl alcohol, etc. It contains bioflavonoids, amino acids, fatty acids, saccharides, phenol compounds, tocopherols, vitamins and the like, Thereby enhancing the value of the product and increasing the shelf life of the beverage.

In addition, the sugars contained in beverages have a function of destroying vitamin B1, but seeds such as grapefruit seed extract contain a large amount of vitamin B1, so that the nutritional balance of the beverage containing the saccharide can be adjusted.

The extract of Garcinia cambogia is obtained by extracting the skin part of Garcinia cambogia fruit with water or alcohol and then stabilizing it by binding with a mineral component, and it contains about 10 to 30% by weight of hydroxycitric acid (HCA) as a functional ingredient The hydroxystric acid inhibits the synthesis of fat from carbohydrates in the body, and the effect of suppressing body obesity can be obtained.

Since the caffeine ingredient contained in coffee beans hinders absorption of calcium in the body, it is preferable to use calcium as a mineral for stabilizing the Garcinia cambogia extract, thereby preventing calcium deficiency in the body.

In the present invention, concentrated Garcinia cambogia extract containing 50 to 70% by weight of hydroxycitric acid is preferably used in the present invention. In addition, By using the concentrated extract, it is possible to prevent other useful components contained in the beverage from being diluted.

The beverage prepared as described above contains 70 to 80% by weight of a hot water extract of coffee bean juice, 6 to 12% by weight of fruit juice concentrate, 10 to 15% by weight of saccharides, 0.1 to 0.5% by weight of marine collagen, 0.005 to 0.050% by weight of hyaluronic acid, 0.01 to 0.10% by weight of a seed extract, and 2 to 5% by weight of a Garcinia cambogia extract. The solid content of the coffee bean extract is about 2.0 to 3.5% by weight.

The method of manufacturing a beverage containing the coffee bean extract of the present invention can increase the extraction yield while minimizing the destruction of the useful ingredient of the coffee bean during the hot water extraction process and remove the precipitate and the decayed substance in the extract, Thereby enabling the manufacture of beverages.

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.

≪ Example 1 >

After cooling the harvested coffee bean, it is cooled to 0 ℃ based on the surface temperature of the green bean, and then the freezing rate is lowered to allow the freezing section of 0 ~ -5 ℃ to take 120 min. The mixture was cooled to -38 deg. C at a rate of 7 cm / min. Subsequently, the ice particles were sublimed at 25 torr and vacuum lyophilized. The mixture was finely pulverized using a crusher to 800 mesh.

1 kg of the ground coffee bean powder and 250 g of green tea leaves were placed in a heating vessel, and 5 kg of drinking water was poured thereon. Then, the lid was covered and heated. After heating at 60 ° C for 80 minutes, the temperature was elevated and heated at 110 ° C for 20 minutes Lt; / RTI >

The cooled heated product was sieved to remove solids to obtain a hot water extract solution, wherein the solid content in the hot water extract was 2.8% by weight.

To the 74.33% by weight of the hot water extract solution was added 1.5% by weight of lemon juice concentrate, 7.5% by weight of cucumber concentrate, 12.8% by weight of fructooligosaccharide, 0.15% by weight of marine collagen, 0.01% by weight of hyaluronic acid, 0.05% by weight of grapefruit seed extract and Garcinia cambogia extract HCA content: 60% by weight) were mixed to prepare a beverage containing coffee bean extract.

≪ Example 2 >

In Example 1, a beverage containing coffee bean extract was prepared in the same manner as in Example 1, except that 80 g of calcium was added to a mixture of coffee bean powder and drinking water and heated.

≪ Example 3 >

The same procedure as in Example 1 was carried out except that deep sea water (500 hardness: calcium: magnesium: potassium: sodium: zinc: 58: 27: 9: 5: 1 weight ratio) To prepare a beverage containing coffee bean extract.

<Example 4>

In the same manner as in Example 1, except that the hot water extract solution was put in a refrigerator operated at 3 ° C for 2 days and then taken out along with the supernatant liquid to remove the sediment that had settled on the bottom, &Lt; / RTI &gt;

&Lt; Comparative Example 1 &

In Example 1, a beverage containing coffee bean extract was prepared in the same manner as in Example 1, except that coffee beans roasted with green beans were used instead of coffee beans.

&Lt; Comparative Example 2 &

In Example 1, except that marine collagen and hyaluronic acid were not mixed with the hot-water extract solution but the beverage was prepared by mixing only lemon juice concentrate, cucumber concentrate, fructooligosaccharide, grapefruit seed extract and Garcinia cambogia extract, A beverage containing coffee bean extract was prepared in the same manner as in Example 1.

<Test Example 1> Analysis of extraction efficiency of coffee bean ingredient

Absorbance was measured at 675 nm using a hot-water extract as a product of the beverage preparation processes of Examples 1 to 4 and Comparative Examples 1 and 2 using a spectrophotometer (UV-1601PC, Shimadzu Corp., Japan) The results are shown in Table 1 below.

In Example 4, the supernatant from which the precipitate was removed from the hot-water extract was used as a sample, and the hot-water extract of Comparative Example 2 was the same as Example 1 and thus was excluded from the analysis.

Absorbance measurement results of hot water extract Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Absorbance 0.11 0.18 0.21 0.06 0.09

The results of the above Table 1 indicate that Example 3, which was hydrothermally extracted with desalted deep seawater, was the highest, and Example 2, which used calcium mineral, was the next highest. It was judged that the elution of the beneficial ingredients contained in coffee bean sprouts was accelerated, and that the elution effect of the desalted deep seawater mixed with various minerals was larger than that of calcium salt alone.

The absorbance of Example 4 was lower than that of Example 1, which is presumably due to the precipitation and removal of some useful components of the coffee bean as well as the precipitate during the cold precipitation of the hot water extract. In Comparative Example 1, It is judged that the composition of the green soybean was changed by heating and the volatile matter was removed by volatilization.

From the above results, it is preferable to add minerals in hot water extraction in order to extract more useful components of coffee bean sprouts. In order to remove precipitated substances and spoilage substances in coffee bean sprouts extract, it is preferable to cool precipitate after hot water extraction .

&Lt; Test Example 2 >

The DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity was measured using the Blois method after storing the sample of Test Example 1 in contact with air at room temperature for 5 days.

1 ml of each of the above-mentioned samples was taken, 0.5 ml of 0.2 mM DPPH was added, and the mixture was reacted 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 Example 1 Example 2 Example 3 Example 4 Comparative Example 1 value(%) 74.6 77.1 79.5 80.3 72.8

From the results of Table 2, it was found that the DPPH radical scavenging ability of Example 4 was highly measured. When the precipitate in the hot water extract was removed, the antioxidant performance was increased. In Example 3 and Example 2, Mineral components promote the elution of antioxidants from coffee beans.

It can be estimated that Example 1 using coffee bean as a raw material has a higher DPPH radical scavenging ability than Comparative Example 1 using coffee bean as a raw material and thus it can be estimated that the antioxidant component is destroyed during roasting of green beans, It is preferable to use coffee bean as a raw material rather than a coffee bean.

As described above, the beverage containing the coffee bean extract according to the present invention is excellent in antioxidant activity, and can be stored for a long time because the beverage is not easily oxidized even after storage for a long period of time.

&Lt; Test Example 3 >

The beverage prepared in the above Examples and Comparative Examples was allowed to stand in contact with air at room temperature, and then observed with naked eyes to determine whether the bubble was generated on the surface of the water or when the change was first detected, And average values are shown in Table 3 below.

Observation date of corruption Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Corruption Date
(Work) 5.4 5.6 6.1 6.5 6.8 5.1

As shown in Table 3, Comparative Example 1 in which coffee bean roasted with roasted coffee beans was extracted by hot water, and Comparative Example 1 in which marine collagen and hyaluronic acid were not mixed in beverage at the latest was the earliest corruption result It looked.

Corrosion is a phenomenon in which organic matter is decomposed by the action of microorganisms. As in Comparative Example 1, it is judged that corn is retarded by preventing the use of microorganisms by roasting coffee beans, and hyaluronic acid acts to prevent the invasion of bacteria , It can be seen that corruption occurs early when the hyaluronic acid is removed from the beverage as in Comparative Example 2. [

In the case of the example, it is effective to improve the storage stability of the beverage by removing the precipitate which is the perishable material in the hot-water extract liquid, which is the most late decay of Example 4, and the occurrence of corruption was observed in the order of Examples 3, As shown in the results of Examples 1 and 2, the mineral component promotes dissolution of useful components such as caffeine, tannin, and polyphenol contained in coffee beans, and antimicrobial and antioxidant properties of these components are considered to slow the decay of beverages.

Test Example 4 Measurement of Diet Effect

Each of the coffee extracts prepared in Example 1 and Comparative Example 1 was administered to a total of 20 persons, each of 10 male and female workers, and their body changes were observed. After 15 days of rest period after the test of Example 1, 1 and the average values are shown in Table 4 below.

The test was carried out for 10 days before the test and during the test, while keeping the amount and type of food constant, the drink was taken for 20 days on an empty stomach for 20 days in the morning and evening, and the body weight was measured using a body composition meter (InBody770, (weight, body fat, percent body fat, PBF, waist-hip ratio, WHR) and body mass index (BMI) Respectively.

Example 1 Comparative Example 1 Weight (kg) Before taking 64.3 63.1 After taking 63.8 62.7 Difference 0.5 0.4 Body fat Before taking 18.9 18.5 After taking 18.2 18.1 Difference 0.7 0.4 PBF Before taking 31.5 30.6 After taking 29.8 29.1 Difference 1.7 1.3 WHR Before taking 0.88 0.86 After taking 0.83 0.84 Difference 0.05 0.02 BMI Before taking 26.1 25.0 After taking 24.4 23.8 Difference 1.7 1.2

As shown in Table 4, both the body weight, the body fat, the body fat percentage, the abdominal fat percentage, and the body mass index of the Example 1 and the Comparative Example 1 were decreased. When comparing Example 1 and Comparative Example 1, Body fat, body fat percentage, abdominal fat percentage, and body mass index.

Caffeine helps to break down fat and is effective in weight reduction by discharging waste materials from the body. Thus, both Example 1 and Comparative Example 1 using coffee beans or beans as a material have shown effects on diet, It can be seen that the chlorogenic acid content, which inhibits the synthesis and promotes fat burning, is more effective for the diet.

&Lt; Test Example 5 >

The sensory evaluation was carried out on the coffee extracts prepared in the above Examples and Comparative Examples. The sensory evaluation was performed on 70 persons, five in each of the ages of 10 to 70, and the taste, flavor, color and overall taste Were measured by the 5-point scaling method and the average values thereof are shown in Table 5 below.

Sensory test result Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 flavor 4.0 3.9 3.7 4.0 4.2 3.3 incense 3.6 3.8 3.8 3.6 4.3 3.4 color 3.9 4.0 4.0 4.3 4.4 3.7 Overall likelihood 3.8 3.9 3.9 4.1 4.3 3.5 5: very good, 4: good, 3: normal, 2: poor, 1: very poor

Table 5 shows that Comparative Example 1 using coffee beans was most excellent in taste, aroma, color, and overall acceptability. Thus, it can be seen that roasting roasted green beans is superior in taste and visual effect, and that marine collagen and hyaluronic acid This unmixed Comparative Example 2 has the lowest evaluation, indicating that marine collagen and hyaluronic acid play an important role in the sensory properties of the beverage.

It can be seen that the color of the beverage is improved by removing the precipitate in the hot water extract solution as in Example 4. When the beverage of the Examples and Comparative Examples was allowed to stand, Sediment formation was observed in the beverage.

Claims (7)

A step of lyophilizing the coffee bean at a rate of 5 to 10 cm / min at a speed of 100 to 150 minutes to cool the bean curd from 0 ° C to -5 ° C on the basis of the surface temperature and moving the frozen bed to the center of the bean curd surface;
Pulverizing the lyophilized coffee beans to obtain a coffee bean powder;
10 to 30 parts by weight of the coffee bean powder, 1 to 10 parts by weight of green tea leaves and 0.5 to 3.0 parts by weight of calcium are mixed with 100 parts by weight of water, and the mixture is heated at 50 to 70 DEG C for 50 to 100 minutes, Secondary heating for 10 to 30 minutes;
Filtering the heated mixture to obtain a hot water extract solution containing 2.0 to 3.5% by weight of solid matter; And
The extract of grapefruit seed, 0.01 to 0.10% by weight of grapefruit seed extract, and the extract of grapefruit seed extract in an amount of 70 to 80% by weight, the fruit juice concentrate of 6 to 12% by weight, the saccharide of 10 to 15%, the marine collagen of 0.1 to 0.5%, the hyaluronic acid of 0.005 to 0.050% And 2 to 5% by weight of Garcinia cambogia extract. delete delete delete The method according to claim 1,
Wherein the water in the step of heating is deionized deep-sea water. The method according to claim 1,
Wherein the hot water extract is allowed to stand for 1 to 3 days under a refrigerated condition at 0 to 5 캜 and then the precipitate is removed. delete