KR101851369B1 - Manufacturing method of processed coffee beans using Black Ginseng process - Google Patents

Abstract

The present invention relates to a method for manufacturing coffee beans by a black ginseng process, the method comprising: a raw ginseng preparing step of placing raw ginseng on a mesh plate, inserting the plate on which the raw ginseng is placed in a container, injecting mineral water in the bottom of the container to separate the mineral water from the lower portion of the mesh plate, placing tourmaline on the bottom of the container, and enclosing the container by closing the upper portion of the container with a cover; a raw ginseng steaming step of manufacturing steamed raw ginseng by inserting the enclosed container in a heating cabinet and steaming the same at lower temperatures; a simultaneous steaming step of placing coffee beans on an additional mesh plate, separately placing the same between the mesh plate on which the steamed raw ginseng is placed and the bottom of the container, and then manufacturing steamed ginseng obtained by processing the steamed coffee beans and steamed raw ginseng by the black ginseng process; and a drying step of manufacturing processed coffee beans and processed ginseng by drying the steamed coffee beans and steamed ginseng. According to the present invention, the processed coffee and processed ginseng with high quality can be manufactured at the same time since the processed coffee has a high content of polyphenol and low content of caffeine and the processed black ginseng also has a high content of saponin. In addition, palatability of the processed coffee beans and processed ginseng can be maximized.

Description

Technical Field [0001] The present invention relates to a process for producing coffee beans,

The present invention relates to a process for producing processed coffee beans in which green beans are processed so as to be able to be dripped by drip or mate, and which can lower the caffeine content and increase the polyphenol uptake rate, Thereby improving the functionality of the coffee beans.

In general, coffee is an evergreen shrub belonging to more than a thousand people. It is cultivated mainly in a tropical climate and high rainfall, and coffee grown in a high mountain area about 2000 meters above sea level is recognized as a good commodity.

Commercially grown coffee varieties are classified into three major types, arabica, robusta and liberica, with arabica and roberta being the mainstream.

Such coffee is used as instant coffee or coffee beans. Recently, coffee beans are preferred to instant coffee for health and diet.

Coffee beans are roasted and roasted through a process of roasting a coffee bean in a dry state, roasting and grinding the coffee bean powder to extract hot water to extract the coffee bean powder. It is enjoyable, and it is a lot favorite.

However, the roasted coffee beans have a disadvantage that they require roasting, that is, roasting, grinding, and extraction.

In addition, roasted coffee beans are easily corroded during the storage process, and the taste and flavor of the bean originally changes, making it impossible to ingest.

That is, the volatile components in the beans react with each other to lose their original flavor, react with oxygen in the air to change to black, and taste and fragrance are altered, making them unusable.

In addition to its beneficial effects, caffeine, which has a characteristic taste of coffee, may cause side effects such as insomnia and caffeine poisoning during overdose. Therefore, the health authorities such as the food court recommend that the daily caffeine intake be limited to 400mg or less.

On the other hand, it is known that coffee beans contain a large amount of polyphenolic active ingredients, and thus have beneficial effects such as antioxidative effect and anti-aging effect. Since the melting point is low and most of the destruction is dissolved in the roasting process, There is a problem that the content is very low.

As a technique for solving such a problem, a method of processing coffee beans and a coffee bean produced thereby (Korean Patent Registration No. 10-1060203, Patent Document 1) discloses a method of processing coffee beans which have not undergone heat treatment at a temperature of 90 to 106 ° C After aging for 5 to 9 hours, drying at 50 to 70 ° C for 12 to 24 hours, aging at room temperature for 1 to 7 hours, and then aging at 90 to 96 ° C for 5 to 10 hours, Drying, ripening, and steaming.

The caffeine content of the above Patent Document 1 is 5,409 (mg / kg), which is lower than that of roasting coffee, but still has a high caffeine content to consume a large amount of chlorogenic acid.

As described above, the coffee processing method of the smelting method has been proposed as in Patent Document 1, but in order to enable a large amount of chlorogenic acid, which is a useful ingredient, to be able to be consumed, it was necessary to develop a process capable of lowering the caffeine content.

As a technique for solving such a problem, a method of processing coffee green beans (Korean Patent Registration No. 10-1737585, Patent Document 2) invented by the present applicant is described in Patent Document 1, Processing techniques have been disclosed to keep caffeine content as low as possible while keeping it high.

The Patent Document 2 minimizes the caffeine content by using a method of steaming at a low temperature and utilizes apiose leaves to maximize the preference of non-enthusiasts.

However, leaves and flowers of apiose have a problem that the supply and demand of raw materials is not yet easy, so that the production amount is limited compared with high quality.

Specifically, apiose leaves and flowers have to be supplied repeatedly for mass production, which is difficult to satisfy these conditions.

KR 10-1060203 (2011.08.23) KR 10-1737585 (July 15, 2017)

The method of the present invention for solving the problem of the prior art as described above is characterized in that fresh ginseng steamed for a predetermined time and temperature is placed in a sealed container together with low- So that not only the polyphenol content is high but the caffeine content is low and the processed black gins also have a high saponin content, it is possible to simultaneously produce high quality processed coffee beans and processed ginseng.

Especially, it is aimed to minimize the inclusion of the unique ginseng flavor in coffee by lowering the temperature of the ginseng to low temperature, without progressing the steam ginseng and the coffee beans at the same time.

In addition, by using flowers and leaves of berries that are easy to supply and receive in the strawberry production area such as Nonsan, the incense with the sense of heterogeneity is minimized to maximize the popular preference of processed coffee beans and processed meats.

In order to solve the above-mentioned technical problem, the method of the present invention for manufacturing a coffee beans of black ginseng according to the present invention is characterized in that, after loading fresh ginseng on a mesh plate, the plate containing fresh ginseng is put into the container, Preparing a fresh ginseng seed which is injected so as to be spaced apart from the bottom of the mesh plate, carries tourmaline on the bottom of the container, closes the lid on the top of the container to close the container; A step of mixing the sealed container with the above-mentioned sealed container, and maintaining a temperature of the hot-plate at a temperature of 65 to 72 ° C for 45 to 50 hours to prepare low-temperature hot-water ginseng; After putting the coffee beans on a separate mesh plate, the beans were placed between the mesh board on which the steamed berries were placed and the bottom of the container, and the lid was closed on the upper part of the container. And maintaining a state of < RTI ID = 0.0 > 0 C < / RTI > to produce a cooked bean jam, And drying the cooked beans and the processed beans by drying the cooked beans and the cooked beans by maintaining the inside temperature of the cooked beaker at 38 to 42 ° C for 45 to 50 hours after opening the lid of the container .

In the above-described configuration, the coffee beans loaded on the reticulated plate in the simultaneous steaming step may be 1,300 to 1,400 parts by weight based on 100 parts by weight of the ginseng prepared in the preparing step.

In addition, in the simultaneous steaming stage, a separate mesh plate except for the mesh plate on which the coffee beans and steamed ginseng are stacked was prepared, and then strawberry leaves and flower were mixed and loaded on the mesh plate. Then, And is installed between the reticulated plates on which the fresh ginseng is placed.

In addition, the strawberry leaves and flowers loaded on the mesh plate are mixed in a weight ratio of 4: 0.8 to 1.2, and are stacked.

Alternatively, fresh ginseng is prepared and steamed at a low temperature of 55 to 75 ° C to prepare fresh ginseng; 1,000 to 2,000 parts by weight of coffee green beans were prepared on the basis of 100 parts by weight of the above ginseng, and then the wet fresh ginseng and coffee beans were alternately stacked on a plurality of mesh plates, followed by low-temperature boiling at a temperature of 70 to 75 ° C for 12 to 18 days, A simultaneous steaming step of making the cooked beans, the cooked beans, and the cooked beans; And drying the steamed coffee beans and the cooked coffee beans to produce processed coffee beans and processed coffee beans.

According to the present invention, by placing the fresh ginseng steamed at a certain time and temperature in a sealed container in the low temperature cooking process of green beans, not only the polyphenol content is high but the caffeine content is low, and the processed black ginseng is also high in saponin content So that it is possible to simultaneously produce high quality processed coffee beans and processed meats.

Particularly, it is possible to minimize the inclusion of the unique flavor of ginseng in the coffee by separately processing low-temperature steamed ginseng, without simultaneously progressing the steamed ginseng and the steamed coffee beans, thereby preventing a decrease in the popularity of processed coffee beans.

In addition, flowers and leaves of berries that are easy to supply and receive in strawberry producing areas such as Nonsan can minimize the odor and smell, thereby maximizing the popular preference of processed coffee beans and processed meats.

Fig. 1 is a photograph showing a mesh-like plate on which green beans are loaded in the preparation step of the present invention. Fig.
FIG. 2 is a photograph showing one embodiment of the warming ware in which the boiling and drying steps of the present invention are performed.
FIG. 3 is an analysis chart showing a TLC pattern of saponin detected in the processed hull prepared in the present invention. FIG.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view of a coffee beans processing machine according to the present invention; FIG.

The process for preparing the coffee beans of black ginseng according to the present invention comprises largely preparing fresh ginseng, boiling ginseng, simultaneous boiling, and drying.

1. Ginseng preparation stage

After the fresh ginseng was loaded on the mesh plate, the plate containing the fresh ginseng was put into the container, the mineral water was injected to the bottom of the container so as to be separated from the bottom of the mesh plate, the tourmaline was loaded on the bottom of the container, Close the container and seal it.

More specifically, as shown in Fig. 1, a mesh-like plate is prepared, and unshown fresh ginseng is placed on a mesh-like plate in the drawing.

Next, the reticulated plate on which fresh ginseng is placed is put into the container shown in Fig.

At this time, water is injected into the container before or after the plate is loaded, and the water to be injected is injected by adjusting the water level so as to be separated from the mesh bottom.

Then, the lid which is not shown is closed and the inside of the container is sealed so as to be blocked from the outside.

At this time, it is preferable that water is mineral water rather than distilled water.

When using distilled water or sterilized water treated with fluorine (tap water), the caffeine reduction rate is lowered.

Particularly, when tourmaline is installed on the bottom of the container, it is possible to reduce the unpleasant smell like fermented coffee.

The amount of water is not particularly limited because the container is sealed by the lid and is not heated up to 100 DEG C in the steaming step to be described later, so that it can sufficiently permeate the ginseng inside the container.

As described above, preparing the fresh ginseng and conducting the mashing treatment described below is due to the difficulty in supplying and distributing the leaves and flowers of Apiose presented in Patent Document 2, and the inventor of the present application coincidentally As a result of putting the ginseng in the hot spring, I found out that it is a substitute for the effect of adding apiose leaves and flowers, and as a result of checking afterwards, it is confirmed that the ginseng is naturally made to have excellent quality by processing the black ginseng.

2. Steam treatment stage

The sealed container is put in a warming oven, and the inside temperature of the warming oven is maintained at 65 to 72 ° C for 45 to 50 hours, and the oven is cooked at low temperature to prepare boiled ginseng.

More specifically, after the warming pot as shown in FIG. 2 is prepared, the closed container is put into the inside of the warming pot, and the internal temperature of the warming pot is kept at 65 to 72 ° C for 45 to 50 hours to be low temperature.

As shown in the figure, it is preferable that a warm air outlet is formed at an inner side of the warming room, and a heated air is introduced into the inside of the warming room.

In addition, a temperature sensor is installed on one side of the inner space, and the operation and the degree of heating of the heater are controlled on the upper part of the inner space. The heater is electrically connected to the temperature sensor, It is preferable to use a control device which controls the operation of the apparatus.

This warming gear can keep the internal temperature of the container at a constant level, and can supply heated dry air.

In this case, a multi-layer shelf (not shown) may be installed inside the heating cabinet so that a plurality of containers shown in FIG. 1 may be installed inside the heating cabinet.

The most preferred steaming temperature and time are 65 < 0 > C and 48 hours.

Generally, the term "steaming steaming" means that the water is heated to 100 ° C. to change the water to a steam state, and the steam is heated by supplying hot water to the object while contacting with the object.

However, according to the present invention, when the temperature of the warming-up bulb is set at 65 ° C in a state where the water is held on the bottom of the closed container and the fresh ginseng is placed on the mesh plate thereon, The evaporation phenomenon caused by the evaporation occurs inside.

In addition, as the water evaporates at a high temperature, it is impregnated into the tissue of the ginseng. In this process, the saponin content in the ginseng can be increased by the low temperature water not at 100 ° C.

The use of mineral water is based on Patent Document 2 and results in a lower caffeine content than in the case of using distilled water.

In the meantime, when the inventors of the present invention have experimented with the ginseng at the same time, if the ginseng and green beans are not cooked together, the strong ginseng flavor unique to the ginseng influences the coffee This is due to confirming the phenomenon of reducing the popular preference of coffee.

At this time, when the steaming temperature of the ginseng is higher than the maximum value of the above temperature range, the saponin content of the final processed gins is lowered. If the ginseng is lower than the minimum value of the temperature range, The fragrance remains.

In addition, in the case of the steaming time, if the maximum value of the above-mentioned time range is exceeded, the total production time becomes longer and the productivity is lowered. If the steaming time is shorter than the minimum value of the above time range, ginseng aroma remains in the final processed processed coffee beans .

3. Simultaneous steaming stage

After putting the coffee beans on a separate mesh plate, the beans were placed between the mesh board on which the steamed berries were placed and the bottom of the container, and the lid was closed on the upper part of the container. ℃ and cooked at low temperature, and the cooked beans, the cooked beans, and the boiled ginseng were simultaneously prepared.

In this case, the order of stacking is from the bottom to the top, followed by the order of coffee green beans and boiled ginseng. In addition, a pair of ginseng may be arranged in addition to one pair. In this case, Can be arranged.

The inventors of the present invention conducted a number of experiments and found that when the matured ginseng is arranged so as to be upward, a satisfactory flavor is produced in both the finished and processed coffee beans. On the other hand, when the matured ginseng is arranged below , There is a phenomenon in which the degree of preference is lowered due to the incense of ginseng in the processed coffee beans.

In addition, the steaming time is longer than the time spent in Patent Document 2, and the temperature is higher.

This is in accordance with the results of a number of experiments conducted by the inventor of the present application to find not only the perfume of both the processed coffee bean and the processed hemp finally produced,

In addition, the coffee beans loaded on the mesh board may be 1,300 to 1,400 parts by weight, more preferably 1,3330 parts by weight, based on 100 parts by weight of the ginseng prepared in the preparing step.

If the coffee bean is added in an excess amount in the above-mentioned weight ratio, the taste of low-grade coffee beans may be relatively high, which may reduce popular acceptance, and when the coffee bean is added in a small amount, Can occur.

In this simultaneous steaming stage, a separate mesh plate other than the mesh plate on which the coffee beans and steamed ginseng were loaded was prepared, and the strawberry leaves and flowers were mixed and loaded on the mesh plate. Then, the mesh plate on which the coffee beans were loaded and the fresh ginseng It can also be installed between the netting plates to be cooked.

Strawberries are large crops grown in Korea, and they are usually used only as fruit, and their leaves and flowers are not utilized.

In particular, strawberries are grown in large quantities in Nonsan where the present applicant resides, and leaves and flowers are separated from strawberries and then discarded.

The inventors of the present invention coincided with the fact that the strawberry leaves were put in the hot sauce together, and when they were steamed together, it was found that the ginseng flavor could be further reduced in the processed coffee beans, I tried.

As a result, it was found that strawberry leaves and flowers are blended at a weight ratio of 4: 0.8-1.2, and the mixture content of strawberry leaves and flowers is most appropriate when the amount is 0.5-1 parts by weight based on 100 parts by weight of ginseng.

4. Drying step

After opening the lid of the container, the inside temperature of the warming cabinet is kept at 38 ~ 42 ℃ for 45 ~ 50 hours, and the steamed coffee beans and the steamed coffee beans are dried to prepare the processed coffee beans and the processed coffee beans.

The drying time is much shorter than in the case of Patent Document 2, which means that the drying time is such that the flavor generated in the cooked sauce while the lid is opened can be minimized.

After the drying step, the moisture is released from the cooked beans and the cooked beans.

Hereinafter, embodiments of the present invention will be described.

≪ Preparation 1 of Processed Coffee Bean &

One 750 grams of fresh ginseng was purchased from Jinsan Traditional Market, and unheated (non-roasted) Colombian beans were purchased and prepared.

Then, 500 liters of mineral water was poured into the container shown in Fig. 1, and then prepared tourmaline was placed on the bottom of the container to immerse the tourmaline in the mineral water. Then, one cup of fresh ginseng was placed on the mesh plate, the container lid was closed, And wrapped around the lid to seal the inside of the container.

Then, the controller was set to the warming room shown in FIG. 2, and the inside temperature of the warming-up unit was set to 65 ° C and the mixture was stirred for 48 hours.

Then, a separate mesh plate was prepared, and 10 kg of coffee bean was weighed and loaded. Then, it was installed between the mesh plate and the bottom of the container, and the lid was closed at the top of the container. Were cooked at low temperature and the cooked beans were cooked at the low temperature.

Thereafter, the lid was removed to make the inside of the container open. Then, the controller was set to set the inside temperature of the warming oven to 39 캜 and dried for 48 hours.

Then, the processed coffee beans and the processed beans were prepared.

≪ Preparation 2 of Processed Coffee Bean &

The procedure of Example 1 was followed except that a mesh plate other than a mesh plate on which coffee beans and steamed ginseng were stacked was prepared, and strawberry leaves and flowers were mixed and loaded on the mesh plate at a weight ratio of 3: It was placed between the mesh plate on which the green beans were loaded and the mesh plate on which the steamed ginseng was loaded.

≪ Preparation 3 of Processed Coffee Bean &

Proceed in the same manner as in Example 2 except that strawberry leaves and flowers were mixed at a weight ratio of 4: 1.

≪ Preparation 4 of Processed Coffee Bean &

Proceed in the same manner as in Example 2 except that strawberry leaves and flowers were mixed at a weight ratio of 5: 1.

≪ Preparation 5 of Processed Coffee Bean &

Proceeding as in Example 1, 14 kg of coffee bean was weighed and matured.

≪ Production of processed coffee beans 6 >

Proceeding as in Example 1, 800 g of coffee bean was weighed and matured.

≪ Production of processed coffee bean 7 >

The same procedure as in Example 1 was carried out except that when the ginseng was boiled alone, the boiling temperature was set to 64 ° C and the boiled water was added thereto.

≪ Production of processed coffee beans 8 >

The same procedure as in Example 7 was carried out except that when boiled ginseng was boiled alone, the steaming temperature was set to 74 ° C and the steaming was continued.

Hereinafter, the manufacture of comparative examples compared with the embodiments will be described.

≪ Comparative Example 1 &

As a comparative example 1 for comparison with the examples, mineral water and tourmaline were placed on the bottom of the vessel, and one (750 g) of fresh ginseng was loaded on each of two mesh plates, and the other plate 1 of the same source as that of the same source, and then the plate containing the green beans was placed on the top of the two mesh plates, and the plate was boiled at 75 ° C for 11 days. The container lid was opened and the inside temperature was maintained at 40 ° C for 5 days Dried to prepare a processed coffee bean and a processed bean of Comparative Example 1. [

≪ Comparative Example 2 &

Processed coffee beans and processed beans were prepared in the same manner as in Comparative Example 1, except that the plate with the green beans was moved downward.

≪ Comparative Example 3 &

The same procedure as in Example 1 was carried out except that only steamed ginseng was separately boiled for 30 hours to prepare a processed coffee bean and processed wood.

≪ Comparative Example 4 &

Processing was performed in the same manner as in Comparative Example 3 except that only steamed ginseng was separately steamed at a steaming time of 60 hours to prepare a processed coffee bean and processed wood.

≪ Comparative Example 5 &

The procedure was the same as in Example 1 except that only steamed ginseng was separately boiled at a steaming temperature of 50 ° C to prepare a processed coffee bean and processed wood.

≪ Comparative Example 6 >

The same procedure as in Comparative Example 5 was carried out except that only steamed ginseng was separately boiled at a steaming temperature of 80 ° C to prepare a processed coffee bean and processed wood.

The processed beans prepared in the examples and comparative examples were pulverized into coffee powder, and then extracted into hot water using 120 ml of hot water per 10 g of the coffee powder to prepare a coffee beverage and then subjected to sensory evaluation.

<Experimental Example 1> Sensory test on fragrance 1

The sensory evaluation of the coffee beverage flavors prepared in Examples and Comparative Examples was carried out.

The sensory evaluation was carried out using the 9 point rating method to determine whether the ginseng fragrance was produced in the processed coffee beans and whether the coffee was flavored in the processed beans. .

In addition, in consideration of age and gender, 50 participants were selected for each age group of 20 males and 60 females.

Table 1 below shows the results of sensory test on incense.

division Whether the processed coffee beans have ginseng flavor Whether the coffee beans are added to the processed wood Example 1 1.1 0.9 Example 2 0.1 0.2 Example 3 0.6 0.5 Example 4 0.5 0.7 Example 5 1.0 2.1 Example 6 1.9 1.0 Example 7 1.5 0.9 Example 8 1.1 1.0 Comparative Example 1 6.1 8.2 Comparative Example 2 7.9 7.2 Comparative Example 3 5.4 5.3 Comparative Example 4 3.2 3.7 Comparative Example 5 5.7 4.5 Comparative Example 6 3.2 3.3

* Sensory test values (9: very high, 0: very low)

As shown in Experimental Example 1, in the case of Examples, the processed coffee beans produced less ginseng fragrance overall, and the coffee aroma was less overall in the processed coffee beans, so that the odor of the processed coffee beans and the processed coffee was felt less overall appear.

Particularly, in the case of Example 2, almost no feeling of heterogeneity was found.

On the other hand, as in Comparative Examples 1 and 2, when the ginseng and green beans were cooked at the same time, the ginseng flavor of the processed coffee beans and the coffee flavor of the processed beans were very high.

Also, when comparing Comparative Examples 1 and 2, it can be seen that the degree of incense felt depending on whether it is located on the upper side in the lamination relationship or whether it is fresh ginseng is different.

In addition, even when the same conditions as in Example 1 were entirely obtained, even when the temperature and time conditions for boiling ginseng were varied, the results were significantly different from those in Examples.

Based on the above experiment, it was shown that the ginseng was firstly steamed separately, which was a great condition for the heterogeneity of flavor, and the temperature and time of steaming were very large.

<Experimental Example 2> Sensory test on taste

The coffee beverages prepared in Examples and Comparative Examples were subjected to sensory evaluation.

The sensory evaluation was carried out by using the 9 point method, which was divided into sourness, bitterness, sweetness, pungent taste and virgin bread. Experimental participants were selected as non - preferred lovers by coffee survey.

In addition, the participants of the experiment took the same conditions as in Example 1.

Table 2 below shows the sensory test results for taste.

division Sour taste bitter sweetness Bitter taste Bad taste Example 1 2.5 1.7 5.9 1.5 1.3 Example 2 2.2 0.5 5.2 0.7 0.2 Example 3 2.4 1.4 5.6 1.2 1.2 Example 4 2.1 1.2 5.5 1.3 1.1 Example 5 3.3 3.2 5.6 3.3 1.9 Example 6 3.3 3.0 5.7 2.5 2.2 Example 7 3.4 3.1 5.7 2.6 2.2 Example 8 3.1 2.5 5.9 1.6 1.6 Comparative Example 1 5.5 6.2 5.8 4.7 3.4 Comparative Example 2 7.1 5.8 6.3 6.3 3.2 Comparative Example 3 4.5 3.7 4.1 3.7 3.1 Comparative Example 4 4.8 4.1 5.0 4.1 3.5 Comparative Example 5 4.3 3.9 4.3 3.8 3.4 Comparative Example 6 4.7 4.2 3.9 3.9 3.7

* Sensory test values (9: very high, 0: very low)

As shown in Experimental Example 2, the sour taste, the sour taste, the pungent taste, and the pungent taste were small in the Examples in general, and the sweetness was medium.

Therefore, it can be seen that the preference for coffee is higher than that of coffee lovers.

On the other hand, the comparative examples also showed lower overall values than conventional conventional coffee, but they are different from the examples.

<Experimental Example 3> Sensory test on fragrance 2

The sensory evaluation of the coffee beverage flavors prepared in Examples and Comparative Examples was carried out.

The sensory evaluation was evaluated by using 9 - point method. The participants were selected as non - preferred lovers by pre - survey.

The participants were the same as those in Experiment 1.

Table 3 below shows the sensory test results for taste.

division Fragrant incense Pleasant fragrance Burnt smell Example 1 6.7 2.1 3.2 Example 2 7.7 1.1 2.4 Example 3 6.9 1.7 2.7 Example 4 7.1 1.9 2.8 Example 5 6.5 3.4 3.0 Example 6 6.3 3.1 3.2 Example 7 6.3 3.2 3.3 Example 8 7.1 2.3 3.2 Comparative Example 1 6.7 6.4 6.5 Comparative Example 2 5.3 5.8 6.2 Comparative Example 3 5.8 4.5 5.3 Comparative Example 4 6.1 4.7 4.3 Comparative Example 5 6.0 4.1 5.1 Comparative Example 6 6.2 4.6 4.7

* Sensory test values (9: very high, 0: very low)

As shown in Experimental Example 3, there was a slight difference in the overall fragrance, but there was a considerable difference in the pleasant fragrance and the carbon odor.

<Experimental Example 4> Sensory evaluation on taste and aroma

The subjective feelings of the taste, flavor, and taste of the coffee beverages prepared in Examples and Comparative Examples were evaluated using the 9 point rating method. The participants of the experiment were selected from non-preferred non-preferred coffee beverages through a preliminary questionnaire .

In addition, participants participated in experiment 2.

Table 4 below shows the sensory test results for taste.

division flavor incense Likelihood Example 1 7.2 7.3 7.1 Example 2 8.2 8.7 8.5 Example 3 7.5 7.5 7.3 Example 4 7.4 7.6 7.5 Example 5 7.0 7.1 7.0 Example 6 6.9 7.0 6.9 Example 7 7.1 7.2 7.0 Example 8 7.0 7.3 7.2 Comparative Example 1 3.3 2.1 2.5 Comparative Example 2 3.1 1.3 2.2 Comparative Example 3 4.5 3.1 3.7 Comparative Example 4 5.2 4.4 3.3 Comparative Example 5 5.1 4.3 4.6 Comparative Example 6 5.3 3.7 4.2

* Sensory test value (9: very good, 0: very bad)

As shown in Experimental Example 4, when the overall taste, flavor, and taste are examined, the overall evaluation is negative in Comparative Examples 1 to 6, whereas the overall evaluation is positive in Examples.

In particular, in the case of Example 2, the taste, aroma, and taste were significantly higher in all the Examples.

In addition, the inventor of the present application submitted the processed beans to the Korea Functional Food Research Institute for analysis of the content of total polyphenols contained in coffee, and found that the total polyphenol content was similar to that of Patent Document 2 And the caffeine content was also measured at a level similar to that of Patent Document 2 as a result of the experiment on the caffeine content.

Therefore, it can be understood that the excellent properties of the processed coffee beans are satisfied as in Patent Document 2.

Particularly, Chungnam National University was asked to compare the processed ginseng prepared in Example 1 with fresh ginseng and black ginseng to obtain a TLC pattern of the fractionated saponin, which is shown in FIG.

3, the TLC silica gel plate was detected by spraying 10% sulfuric acid ethanol on a TLC silica gel plate composed of chloroform, N-butanol, methanol, and water in a weight ratio of 20:40:15:20.

In FIG. 3, 'WG' denotes fresh ginseng, 'BG' denotes black ginseng, and 'BG pow' denotes processed ginseng prepared in Example 1.

3, the content of ginsenosides originally contained in ginseng such as protopanaxadiol saponins (Rb1, Rb2, Rc, Rd) and protopanaxatriol saponins (Re, Rg1) was markedly reduced by heating hydrolysis, Rg3 (S, R) and Rh2 (S, R) were mainly produced in Protopanaxadiol saponins and Rg2 (S, R) and Rh1 (S, R) were found in protopanaxatriol saponins. R) were mainly produced, and the saponin content was markedly higher than that of the body part of black ginseng, and it was found to have almost the same measurement value as that of black ginseng tail roasted in the market.

That is, in the process of processing coffee beans in the present invention, it can be understood that not only a good quality bean can be obtained but also a good quality black gins can be obtained together with the constitution of the present invention which is limited by adding ginseng.

Furthermore, it is possible to minimize the influence of the fragrance of each other even though it is put into the inside of the warm-up shop, so that it is possible to provide satisfactory preference to the consumers.

Claims (5)

delete delete A method for producing a processed coffee bean,
After the fresh ginseng was loaded on the mesh plate, the plate containing the fresh ginseng was put into the container, the mineral water was injected to the bottom of the container so as to be separated from the bottom of the mesh plate, the tourmaline was loaded on the bottom of the container, Closing the vessel and sealing the vessel;
A step of mixing the sealed container with the above-mentioned sealed container, and maintaining a temperature of the hot-plate at a temperature of 65 to 72 ° C for 45 to 50 hours to prepare low-temperature hot-water ginseng;
After putting the coffee beans on a separate mesh plate, the beans were placed between the mesh board on which the steamed berries were placed and the bottom of the container, and the lid was closed on the upper part of the container. And maintaining a state of &lt; RTI ID = 0.0 &gt; 0 C &lt; / RTI &gt; to produce a cooked bean jam,
Drying the cooked coffee beans and the processed beans by drying the cooked beans and cooked beans while keeping the inside temperature of the cooked beaker at 38 to 42 ° C for 45 to 50 hours after opening the lid of the container; ,
The coffee green beans loaded on the reticulated plate in the simultaneous steaming stage are 1,300 to 1,400 parts by weight based on 100 parts by weight of the ginseng prepared in the preparing step,
In the simultaneous steaming step, a separate mesh plate other than the mesh plate on which the coffee beans and steamed ginseng are loaded is prepared, and the strawberry leaves and flowers are mixed and loaded on the mesh plate. Then, the mesh plate on which the coffee beans are loaded and the fresh ginseng Characterized in that it is installed between the netting plates to be stacked,
Process for the production of coffee beans from black ginseng processing.
The method of claim 3,
Characterized in that the strawberry leaves and flowers loaded on the mesh plate are blended in a weight ratio of 4: 0.8 to 1.2,
Process for the production of coffee beans from black ginseng processing.
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