KR101836994B1 - Process for preparing functional dutch coffee having increased polyphenol content - Google Patents

Abstract

The present invention provides a Dutch coffee with an extract of Aronia with an extract of Aronia.
The antioxidant activity, the total polyphenol content and the total flavonoid content of the Dutch coffee with the extract of the present invention were increased and the caffeine content was decreased. Thus, not only the taste of the consumer who pursues various flavors and flavors could be satisfied, Since the bioactive substance which is beneficial to health enables the production of an increased Dutch coffee product, it can be usefully used as a functional Dutch coffee with an increased polyphenol content in the field of coffee production.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a process for preparing a functional Dutch coffee having increased polyphenol content,

More particularly, the present invention relates to a process for producing functional Dutch coffee having an increased polyphenol content.

Coffee is a popular food that is widely used around the world, and is being commercialized through the process of refining, roasting, blending, grinding and extracting coffee bean, which is a seed of coffee tree fruit, as a raw material.

Coffee is a symbolic drink that gives a subtle pleasure by combining sweetness, bitterness, sourness, and savory taste. It is a popular drink with a distinctive taste and flavor that eliminates fatigue. However, when consuming a large amount of caffeine, there are problems such as central nervous stimulation.

Dutch Coffee, which reduces the content of caffeine, is emerging. Dutch coffee extracts coffee using hot water, while Dutch coffee uses 8 to 10 hours Caffeine usually melts at 80 ° C. However, because it extracts coffee from cold water without adding heat, the content of caffeine is lower than that of ordinary coffee. However, caffeine, still contained in Dutch coffee, is a factor that avoids coffee consumption for consumers who avoid caffeine intake.

In addition, Dutch coffee is extracted by cold water for a long time, so it is affected by water, which is an extraction solvent. Depending on the conditions of water used, extraction conditions and aging conditions, the Dutch coffee has various flavors such as bitter taste, sour taste, There is a problem that changes.

In recent years, consumers' preferences for coffee have been diversified, and interest in bioactive materials contained in coffee is increasing.

Korean Patent Publication No. 2016-0061841 (June 1, 2016) Korean Patent Publication No. 2015-0109075 (Oct. 1, 2015) Korean Patent Publication No. 2016-0011481 (201.02.01.)

The inventors of the present invention conducted research on Dutch coffee which can improve physico-active substances contained in the coffee with improved palatability. When the crude coffee extract is mixed with the extract of the Dutch coffee, the antioxidant ability, the total polyphenol content and the total flavonoid content , And decreased caffeine content.

Accordingly, it is an object of the present invention to provide a Dutch coffee with an extract of Aronia with an extract of Aronia.

In the present invention, Dutch coffee with an extract of Aronia with an extract of Aronia is provided.

In one embodiment, the Aronia extract may be an Aronia extract of 60-70 brix and may be mixed at a ratio of Dutch coffee: Aronia extract = 100: 0.7-1.3 (ml / g).

In one embodiment, the crude Aryonia extract-added coffee may have a total polyphenol content of at least 4,500 ppm, a total flavonoid content of at least 400 ppm, and a caffeine content of 0 to 50 mg / 100 g.

In one embodiment, the Aruonia extract-added Dutch coffee is prepared by mixing a 60-70 brix of Aruonia extract with a ratio of Dutch coffee: Aruonia extract = 100: 0.7-1.3 (ml / g) The content is 4,500 ppm or more, the total flavonoid content is 400 ppm or more, and the caffeine content is 0 to 50 mg / 100 g.

According to one aspect of the present invention, there is provided a method for reducing the caffeine content of coffee, comprising adding an extract of coffee to coffee.

In one embodiment, the coffee is Dutch coffee and the Aronia extract is 60-70 brix of Aronia extract and is mixed at a ratio of at least 0.7 g of Aronia extract to 100 ml of Dutch coffee, and the caffeine content is 0 - 50 mg / 100 g.

Further, according to one aspect of the present invention, there is provided a process for producing a coffee bean, comprising: (a) distributing a coffee bean at a temperature of 207 占 폚 to obtain a coffee bean; (b) grinding the roasted coffee beans obtained in step (a) to obtain ground coffee; (c) The ground coffee obtained in the step (b) was extracted at a rate of 1 drop per second with purified water having a volume of 500 ml and a temperature of 18 ° C using a Dutch apparatus including an extraction tube having a diameter of 4.5 cm and a paper filter, Obtaining an extract; (d) storing the coffee extract obtained in step (c) in a refrigerator at a temperature of 2 to 5 ° C for 3 weeks to obtain a Dutch coffee liquid; And (e) mixing the crude coffee liquor obtained in step (d) with 60-70 brix of the Aruonia extract in a Dutch coffee extract: 100: 0.7-1.3 (ml / g) A method for producing the coffee with added arnoia extract is provided.

The inventive Dutch coffee with the Aroma extract of the present invention was formulated so that the taste of Dutch coffee and the flavor and taste of Aronia were appropriately harmonized and the antioxidant ability, the total polyphenol content and the total flavonoid content were increased and the caffeine content was decreased , It has been found that it is possible to produce a functional Dutch coffee product which not only satisfies palatability of a consumer who seeks a variety of flavors and flavors but also increases physiologically active substances useful for health.

Therefore, the Dutch coffee with the Aroma extract of the present invention can be usefully used as a functional Dutch coffee having an increased polyphenol content in the field of coffee production.

Fig. 1 is a photograph of a mixture of the prepared crude coffee liquor mixed with the buckwheat syrup (A) or the Aromania extract (B).
Fig. 2 (A) shows a step (A) of sealing a retort foil bag with a crude coffee ground liquid, a coffee additive added with buckwheat syrup and a Dutch coffee with an extract of Aronia, and a retort foil bag product (B) And Retort Foil Bag Product of Adonia Extracted Dutch Coffee (C).
Fig. 3 shows the result of measuring the antioxidative effect of the crude coffee ground liquid, the coffee with added buckwheat syrup, and the adult coffee with the Aroonia extract.
Fig. 4 shows the results of measuring the total polyphenol content of Dutch coffee stock solution, buckwheat syrup added Dutch coffee, and arnoia extract added Dutch coffee.
Fig. 5 shows the result of measuring the total flavonoid content of Dutch coffee stock solution, buckwheat syrup added Dutch coffee, and arnoia extract added Dutch coffee.
Figure 6 shows the results of caffeine content measurement of Dutch coffee stock solution, buckwheat syrup added Dutch coffee, and Aruonia extract added Dutch coffee.

The present invention provides a Dutch coffee with an extract of Aronia with an extract of Aronia.

In one embodiment, the Aronia extract may be an Aronia extract of 60-70 brix, preferably an Aronia extract of 65 Bricks. In addition, the Aromania extract may be mixed at a ratio of Dutch coffee: Aromania extract = 100: 0.7-1.3 (ml / g), preferably 100: 1 (ml / g).

In one embodiment, the total coffee polyphenol content of the Aroma extract-added Dutch coffee may be 4,500 ppm or higher, and preferably 5,000 ppm or higher.

Also, in one embodiment, the total of the flavonoids may be at least 400 ppm, and preferably at least 410 ppm.

Also, in one embodiment, the coconut content of the instant coffee with added arnoia extract may be 0-50 mg / 100 g, and preferably 0-40 mg / 100 g.

In a preferred embodiment, the Aruonia extract-added Dutch coffee is prepared by mixing 60-70 brix of the Aruonia extract with a ratio of Dutch coffee: Aruonia extract = 100: 0.7-1.3 (ml / g) The content is 4,500 ppm or more, the total flavonoid content is 400 ppm or more, and the caffeine content is 0 to 50 mg / 100 g.

The present invention also provides a method for reducing the caffeine content of coffee, comprising the step of adding the coffee extract to the coffee.

In one embodiment, the coffee is Dutch coffee and the Aronia extract is 60-70 brix of Aronia extract and is mixed at a ratio of at least 0.7 g of Aronia extract to 100 ml of Dutch coffee, and the caffeine content is 0 - 50 mg / 100 g.

The present invention also provides a process for producing coffee beans, comprising: (a) distributing coffee beans at a temperature of 207 占 폚 to obtain a coffee bean; (b) grinding the roasted coffee beans obtained in step (a) to obtain ground coffee; (c) The ground coffee obtained in the step (b) was extracted at a rate of 1 drop per second with purified water having a volume of 500 ml and a temperature of 18 ° C using a Dutch apparatus including an extraction tube having a diameter of 4.5 cm and a paper filter, Obtaining an extract; (d) storing the coffee extract obtained in step (c) in a refrigerator at a temperature of 2 to 5 ° C for 3 weeks to obtain a Dutch coffee liquid; And (e) mixing the crude coffee extract obtained in step (d) with 60-70 brix of an atorvastatin extract at a ratio of coffee starch: atorina extract = 100: 0.7-1.3 (ml / g) Wherein the method comprises the steps of:

Hereinafter, the present invention will be described in more detail through examples and test examples. However, the following examples and test examples are provided for illustrating the present invention, and the scope of the present invention is not limited thereto.

<Examples> Dutch  Manufacture of coffee

(1) coffee Green bean  selection

In general, since espresso green beans should be extracted at a high temperature and high pressure for a short time to exhibit the overall flavor, many blended blends of green beans are often used rather than simple varieties. However, like Dutch coffee, it does not cause a lot of Crema (oil component), so it should be used to make a clean and fragrant coffee unique to Dutch coffee. Accordingly, in the examples, coffee produced in El Salvador was used in consideration of flavor, taste, and universal palatability of the public.

(2) Roasting

3 kg of coffee ground beef was put into a roaster machine (German pro bagroster machine for 5 kg) and roasted at about 207 캜. The charging temperature was 200 ° C or so, roasting for about 10 to 15 minutes, and then discharged at about 210 ° C for cooling. After cooling, it was used after 2 to 3 days of gas release and aging.

(3) Grinding

The roasted beans were grinded to the appropriate particle size for the coffee coffee extract. The grinder used was an Astoria grinder, and the thickness of the grinder was about the same as that between the drip sprayer and the espresso grinder.

(4) Extraction

Grinded beans were prepared by placing 100 g each in a cylindrical shape (4.5 cm in diameter) and extracting the Dutch coffee with 1 drop of water at about 18 seconds in purified water (500 ml) at about 18 ° C. The extraction time was about 8 ~ 10 hours. The coffee particles absorbed water and expanded to extract the components and flavor contained in the coffee beans. The coffee filter was a paper filter.

The sugar content of coffee is not well soluble in cold water, so a lot of water-soluble components are extracted from the fat-soluble component through long-term blooming and extraction process, and the caramelized sugar component can be extracted. However, excessive long-term extraction can extract the unnecessary soluble fraction from the coffee bean, resulting in a rough and unpleasant taste, so that the extraction is completed within 24 hours.

(5) Aging

The Dutch coffee is kept in the air after the extraction as much as possible, and at the same time, it is kept in the refrigerator for prolonging the aging time, so that it is possible to prevent the Dutch coffee from aging quickly at room temperature. In the process of ripening, Dutch coffee is becoming darker in color and has a property that changes little from the time of first extraction from taste and aroma. When aged at 2 ~ 5 ℃, the retention time increases. At 10 ℃ or higher, the aging progresses quickly and the retention period decreases. Therefore, in this manufacturing process, after extracting the Dutch coffee, it was immediately sealed and stored at 2 ~ 5 ℃ for 3 weeks.

(6) Mixing of natural products

Buckwheat syrup was mixed with the prepared crude coffee stock solution in the following ratio (see Fig. 1 (A)).

1-A) Conditions: Mix 100 g of crude coffee stock with 0.5 g of buckwheat syrup 50 brix

1-B) Condition: Mix 100 g of crude coffee stock with 1 g of buckwheat syrup and 50 bricks

1-C) Condition: Mix 100 g of crude coffee liquid with 2 g of buckwheat syrup 50 bricks

The mother liquor, organic enriched juice concentrate 100% (65 Bricks), Poland, Gomi House) was mixed with the prepared crude coffee stock solution in the following proportions (see Fig. 1 (B)). .

2-A) Condition: Mix 100 g of the crude coffee liquid with 0.5 g of Aronia 65 Bricks

2-B) Conditions: 1 ml of Aronia 65 Bricks in 100 ml of Dutch coffee solution

2-C) Condition: Mix 100 g of crude coffee stock with 2 g of Aronia 65 Bricks

Each of the above-prepared coffee was sealed in a retort foil bag to prepare a final article (see FIG. 2).

<Test Example>

1. Sensory Evaluation

The sensory test was carried out on ten dogs trained in Dutch coffee prepared with different mixing ratios of buckwheat syrup and aronia extract. The sensory scores were evaluated on a 5 - point scale and the results were averaged.

2. Antioxidant ability [ DPPH  Radical Scatters ] evaluation

The antioxidant effect of crude coffee without extract, coffee with Dutch buckwheat syrup, and coffee with aronia extract was measured to determine if the physiological activity was increased when natural coffee extract was added to the Dutch coffee. The antioxidant capacity of the sample was investigated by using the coffee having the best palatability such as buckwheat syrup and arnoia extract as a sample.

The antioxidant effect was measured by DPPH radical scavenging ability test, which is a representative experimental method of antioxidant ability, as follows. DPPH (2,2-diphenyl-1-picryl-hydrazyl) reagent was dissolved in ethanol and stirred for 2 hours to prepare a 0.15 mM DPPH solution. Each sample was diluted to 1/2, 1/4, 1/8, 1/16, 1/32, 1/64, 1/128, 1/256 ppm concentrations. Then, 2 ml of 0.15 mM DPPH solution and 1 ml of each coffee sample were placed in a test tube and stirred in a dark room for 30 minutes. The absorbance was measured at 532 nm using a UV spectrophotometer, and the DPPH radical scavenging activity was calculated by the following equation (1).

[Equation 1]

Radical scavenging activity (%) = [1-sample absorbance (532 nm) / control substance absorbance (532 nm)] x 100

As a control material for comparison of antioxidant capacity, ascorbic acid, which is a representative antioxidant, was used. As a result of the measurement, it was confirmed that ascorbic acid showed DPPH radical scavenging effect which is excellent in concentration dependency.

3. Total polyphenol content measurement

In order to confirm that the content of the functional (antioxidant) active ingredient in the case of adding the natural product extract to the Dutch coffee is increased, the total polyphenol content of the Dutch coffee stock solution, buckwheat syrup added Dutch coffee and the Aroma extract added Dutch coffee is Respectively.

50% Folin ciocalteis phenol reagent and 10% Na ₂ CO ₃ solution were prepared, respectively. Then, tannic acid used as a standard substance was dissolved in 1000, 500, 250, 100, 50, 25, Respectively. Each of the coffee samples was then diluted 1/64 times (as high as possible concentration).

0.8 ml of each coffee dilution was added to the test tube, and then 1.92 ml of distilled water and 0.2 ml of 50% folin solution were mixed and stirred for 3 minutes. Then, 0.4 ml of 10% Na ₂ CO ₃ solution was added thereto, Lt; / RTI &gt; Absorbance was measured at 700 nm using a UV spectrophotometer.

4. Measurement of total flavonoid content

To determine whether the total flavonoid content was changed when natural coffee extract was added to the Dutch coffee, the total flavonoid content of the Dutch coffee stock solution, buckwheat syrup added Dutch coffee and the Aroma extract added Dutch coffee was measured as follows.

10% aluminum nitrate and 1 M aqueous potassium acetate solution were prepared, respectively. Quercetin was prepared as a standard substance for the calibration curve at 1000, 500, 250, 100, 50, 25, and 10 ppm, respectively. Each of the coffee samples was then diluted 1/64 times (as high as possible concentration).

To the test tube, 50 μl of 10% aluminum nitrate, 50 μl of 1 M potassium acetate aqueous solution and 2.15 ml of 80% ethanol were added, and 250 μl of each 1/64 dilution of each coffee was mixed and stirred in a dark room for 40 minutes. Absorbance was measured at 415 nm using a UV spectrophotometer.

5. Caffeine content measurement

The caffeine content of Dutch coffee stock solution, buckwheat syrup added Dutch coffee, and Ahnonia extract added Dutch caffeine contents were measured by an authorized food ingredient analyzing agency [Coffee Konkuk University Local Campus Bio Food and Medicine Research Center].

<Result>

1. Sensory Evaluation

The palatability evaluation (sensory evaluation) results of Dutch coffee prepared by varying the mixing ratio of buckwheat syrup are shown in Table 1 below.

Condition incense flavor sweetness bitter Sour taste Overall preference Measure 5 5 5 5 5 5 1-A) conditions 4.5 4.1 4.1 4.1 4.0 3.9 1-B) condition 4.2 4.5 4.5 3.9 3.9 4.3 1-C) conditions 3.5 3.9 4.8 3.8 3.6 3.6

As shown in Table 1, in consideration of the fact that buckwheat syrup is saccharified and concentrated by using buckwheat similar to the process of preparing buchong as a saccharification solution using buckwheat, .

1-A), it was hard to feel the sweetness or flavor of flavor due to the small amount of addition. 1-C), the sweetness could be felt to a certain extent, but the result was that the concentration became turbid overall, which rather deteriorated the clean and fragrant flavor inherent in Dutch coffee. 1-B), the sensory evaluation results showed that the sweetness and sweetness of the buckwheat can be properly felt in the existing Dutch coffee.

In addition, palatability evaluation (sensory evaluation) results of Dutch coffee prepared by varying the mixing ratio of the Aromania extract are shown in Table 2 below.

Condition incense flavor sweetness bitter Sour taste Overall preference Measure 5 5 5 5 5 5 2-A) condition 4.1 4.2 4.1 4.2 4.1 4.0 2-B) condition 4.6 4.5 4.5 4.0 4.5 4.5 2-C) conditions 3.8 3.6 4.0 3.8 4.8 3.6

As shown in Table 2, there are many evaluations that the 2-A) condition almost feels no taste of Aronia due to a small amount of Aronia blend. 2-C), red light was more reddish in Dutch coffee due to a large amount of aronia blend, and it was evaluated that the sour taste was increased and the overall taste was adversely affected. 2-B) results showed that the taste of Dutch coffee and the flavor and aroma of Aronia were appropriately harmonized.

2. Antioxidant ability [ DPPH  Radical Scatters ] evaluation

The results of measuring the antioxidative effects of Dutch coffee stock solution, buckwheat syrup added Dutch coffee, and Ahnonia extract added Dutch coffee are shown in FIG. As shown in FIG. 3, when the 1/128-fold and 1/256-fold dilutions were compared, the antioxidant activity of buckwheat syrup-added Dutch coffee was lowered compared to the crude coffee stock solution, Respectively.

3. Total polyphenol content measurement

Total polyphenol content and total flavonoid content were measured to determine the factors affecting the increase and decrease of antioxidant ability, and the results of the total polyphenol content measurement are shown in Table 3 and FIG.

Dilution factor (1/64) Absorbance Average Content (ppm) Undiluted solution (ppm) Dutch coffee powder 0.152 0.139 0.145 0.145 60.179 3851.487 Coffee with buckwheat syrup 0.093 0.11 0.103 0.102 26.846 1718.154 Coffee with Aroma extract 0.157 0.174 0.186 0.172 80.949 5180.718

As shown in Table 3 and FIG. 4, at the 1/64 times diluted concentration, the crude coffee stock solution was 3851 ppm, 1718 ppm in the case of buckwheat syrup added latice coffee, and 5180 ppm in the case of the addon coffee with astaxanthin extract, It was confirmed that the total polyphenol content was significantly increased in the Dutch coffee added with Lonicera extract. In summary, the total polyphenol content of buckwheat syrup added latte coffee was decreased while the total polyphenol content was significantly increased in the delayed coffee added with aronia extract.

4. Measurement of total flavonoid content

The results of measuring the total flavonoid content of the Dutch coffee stock solution, the addition of buckwheat syrup, and the added coffee and the Aromania extract, are shown in Table 4 and FIG.

Dilution factor (1/64) Absorbance Average Content (ppm) Undiluted solution (ppm) Dutch coffee powder 0.0665 0.0685 0.0683 0.068 6.083 389.333 Coffee with buckwheat syrup 0.0576 0.0788 0.0593 0.065 5.292 338.667 Coffee with Aroma extract 0.0719 0.0659 0.0703 0.069 6.583 421.333

As shown in Table 4 and FIG. 5, at the 1/64 times diluted concentration, the crude coffee stock solution was 389 ppm, 338 ppm in the case of buckwheat syrup added latte coffee and 421 ppm in the case of added artichoke extract coffee, The total flavonoid content of Dutch coffee with Lonicera extract was increased. In summary, the total flavonoid content was also found to be increased in adult coffee with added Aroma extract.

5. Caffeine content measurement

The results of the measurement of the caffeine content of the Dutch coffee stock solution, buckwheat syrup added Dutch coffee and the Aroma extract added Dutch are shown in Table 5 and FIG.

coffee Caffeine Content (mg / 100g) Dutch coffee powder 69.33 Add coffee with buckwheat syrup 80.48 Dutch coffee with extract of Aromania 35.32

As shown in Table 5 and FIG. 6, caffeine content was increased in buckwheat syrup-added Dutch coffee, whereas caffeine content was decreased in Dutch coffee added with arnoia extract, compared to the crude coffee stock solution.

Claims (10)

(a) distributing the coffee bean at a temperature of 207 캜 to obtain a coffee bean;
(b) grinding the roasted coffee beans obtained in step (a) to obtain ground coffee;
(c) The ground coffee obtained in the step (b) was extracted at a rate of 1 drop per second with purified water having a volume of 500 ml and a temperature of 18 ° C using a Dutch apparatus including an extraction tube having a diameter of 4.5 cm and a paper filter, Obtaining an extract;
(d) storing the coffee extract obtained in step (c) in a refrigerator at a temperature of 2 to 5 ° C for 3 weeks to obtain a Dutch coffee liquid; And
(e) mixing the crude coffee liquor obtained in the step (d) with 60-70 brix of the Aruonia extract at a ratio of the coffee: Aronia extract = 100: 0.7-1.3 (ml / g)
Wherein the method comprises the steps of:
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