KR101852884B1 - Method for producing functional dutch coffee containing Aquilaria agallocha - Google Patents
Method for producing functional dutch coffee containing Aquilaria agallocha Download PDFInfo
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- KR101852884B1 KR101852884B1 KR1020170177424A KR20170177424A KR101852884B1 KR 101852884 B1 KR101852884 B1 KR 101852884B1 KR 1020170177424 A KR1020170177424 A KR 1020170177424A KR 20170177424 A KR20170177424 A KR 20170177424A KR 101852884 B1 KR101852884 B1 KR 101852884B1
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Classifications
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- A—HUMAN NECESSITIES
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- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
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Abstract
Description
본 발명은 비수리 추출물, 마카 추출물, 산수유 추출물 및 홍삼 추출물을 혼합하여 식물 혼합 추출물을 제조하는 단계; 및 더치커피에 침향 추출물과 상기 제조한 식물 혼합 추출물을 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 더치커피의 제조방법 및 상기 방법으로 제조된 더치커피에 관한 것이다.The present invention relates to a method for producing a plant extract, comprising the steps of: preparing a plant mixture extract by mixing an acirushi extract, a maca extract, a corn oil extract, and a red ginseng extract; And a method for producing a Dutch coffee comprising the step of mixing an edible extract and a plant mixed extract prepared with the above-mentioned plant mixed extract in a Dutch coffee, and a Dutch coffee prepared by the above method.
세계인의 하루 커피 소비량은 25억 잔으로, 커피는 전 세계 인구의 약 70~80%가 음용하는 대중적인 음료이며, 생명 유지의 수단으로 마시는 물 다음으로 세상에서 제일 많이 마시는 제2의 음료로 각광받고 있다.The world's daily coffee consumption is 2.5 billion cups, and coffee is a popular drink that is consumed by about 70-80% of the world's population. It is the second most drinkable drink in the world .
현재 전 세계적으로 카페아·아라비카종(Coffee Arabicae), 카페아·로부스타종(Coffee Robustae), 카페아·리베리카종(Coffee Libericae) 3종으로 분류되고 있다. 이들 중에서도 커피 생산지의 전역의 76%를 차지하고 있는 재배종이 카페아·아라비카종이며 지(地)의 품종에 비하여 그 향기가 우수하고 기후풍토에 대하여 순응성을 겸비하고 있는 우수품종으로, 별명을 아라비안(Alabian), 아비시니안(Abiciuian), 브라지리안(Brazilian) 그리고 커몬 커피(Courmon Coffee)라고도 불리우고 있다. 그리고 최초에 에티오피아인이나 아라비아인이 음용한 것도 이 종류이며 19세기 말에 로부스타종이 발견되기 전까지 세계의 모든 커피는 아라비카종에 의뢰(依賴)하였다. 로부스타종은 인도네시아와 자바섬 등에서 재배되고 있으며 별명은 카네호라(Canehora)라고도 하며 주로 아프리카 열대지방에서 재배되고 있다. 리베리카종은 1880년에 주목을 끌기 시작하였으며 이것은 아프리카의 서해안지방이 원산지이며, 현재는 리베리아 공화국이나 인도네시아 지방에서 약간 재배하고 있는 정도에 불과하며 별명은 리베리안(Liberian)이다.At present, there are three kinds of coffee araica, coffee rover, and coffee libericae in the world. Among them, the cultivars which occupy 76% of the entire coffee producing area are cafea and arabica species, and they are excellent varieties with excellent aroma and superior adaptability to the climatic conditions compared to the ground cultivars. Alabian, Abiciuian, Brazilian, and Courmon Coffee. It is also the first time that Ethiopians and Arabs have consumed this kind of coffee, and all coffee in the world was commissioned to Arabica until the end of the 19th century when the Robusta species was discovered. Robusta species are cultivated in Indonesia and Java Island, also known as Canehora, and are cultivated mainly in African tropics. Liberian Kayam began to attract attention in 1880, which is the origin of the West Coast of Africa, and is currently cultivated only in the Republic of Liberia or in Indonesia, and its nickname is Liberian.
커피의 주된 성분인 카페인(caffeine) 뿐만 아니라 기타 탄닌(tannin), 당, 쓴맛 성분 및 여러 종류의 방향족 화합물을 함유하고 있다. 우리가 마시는 커피 한 잔에는 약 40~108 ㎎의 카페인이 들어있고, 카페인의 제거 커피에는 2~4 ㎎의 카페인이 들어있다. 커피 이외의 차, 콜라, 초콜릿, 종합감기약 및 자양강장제 등에도 카페인이 상당량 함유되어 있다. 카페인은 영양소는 아니나 체내 대사 작용과 관련하여 다양한 심리적 약리적 효과를 가진 자극제로 생체막 투과율이 높아 섭취 후 체내에 매우 빠르게 흡수되고, 보통 5분 이내 몸 전체 확산된 후 산화되어 축적되지 않고 24시간 이내 메틸우릭산(methyluric acid)과 메틸크산틴(methyl xanthine)으로 대사되어 신장을 통해 요로 배설되고 섭취 카페인량 중 3~6% 정도는 대사되지 않고 바로 신장으로 배설된다.It contains not only caffeine, which is the main component of coffee, but also other tannins, sugars, bitter components and various aromatic compounds. A cup of coffee we drink contains about 40 to 108 mg of caffeine, and caffeine - free coffee contains 2 to 4 mg of caffeine. Caffeine is also contained in tea, cola, chocolate, comprehensive cold medicine and nourishment tonic other than coffee. Caffeine is not a nutrient but a stimulant with various psychological and pharmacological effects related to metabolism in the body. It is highly absorbed into the body after ingestion and is rapidly absorbed within 5 min. It is metabolized by methyluric acid and methyl xanthine. It is excreted in urine through kidney. About 3 ~ 6% of intake of caffeine is metabolized and excreted directly into the kidney.
커피가 인체에 미치는 효과 중 카페인으로 인한 각성효과는 널리 알려져 있고, 최근 당뇨병 치료나 예방에 좋다고 알려져 있는데 그 이유로 항산화 물질이 있기 때문으로 보고하였다. 반면 다량의 커피 섭취는 골밀도의 감소를 가져온다고 알려져 있는데, 커피 속에 포함되어 있는 카페인이 요와 장으로의 칼슘의 배설을 증가시키는 기전으로 골밀도의 감소를 설명하고 있다.The effect of caffeine on the human body is widely known and has recently been reported to be beneficial for the treatment and prevention of diabetes. On the other hand, a large amount of coffee consumption is known to lead to a decrease in bone density. Caffeine contained in the coffee accounts for a decrease in bone density as a mechanism to increase calcium excretion into urine and bowel.
더치커피(Dutch coffee)는 뜨거운 물이 아닌 찬물 또는 상온의 물을 이용하여 장시간에 걸쳐 우려낸 커피를 가리킨다. 더치커피라는 명칭은 네덜란드풍(Dutch)의 커피라 하여 붙여진 일본식 명칭이고, 영어로는 '차가운 물에 우려낸다'는 뜻으로 콜드 브루(cold brew)라고 한다. 유래에 대해서는 네덜란드령 인도네시아 식민지에서 커피를 유럽으로 운반하던 선원들이 장기간의 항해 도중에 커피를 마시기 위하여 고안한 여러 가지 방법 가운데 하나라고도 하고, 인도네시아에 살던 네덜란드 사람들이 인도네시아산 커피의 쓴맛을 없애기 위하여 고안한 방법이라고도 한다. 더치커피는 오랜 시간에 걸쳐 추출하기 때문에 뜨거운 물로 짧은 시간에 추출한 일반 커피에 비하여 쓴맛이 덜하며 순하고 부드러운 풍미를 느낄 수 있는데, 원두의 분쇄 정도와 물의 맛, 추출 시간이 중요한 작용을 한다. 추출된 커피 원액은 밀봉해서 냉장 보관하는데, 하루 이틀 정도 저온 숙성하면 풍미가 더 살아난다. 원액을 그대로 마시는 것보다는 입맛에 따라 우유나 시럽 또는 물을 타서 희석하거나 얼음을 넣고 마시는 것이 일반적이다.Dutch coffee refers to coffee that has been used for a long time by using cold water or normal temperature water instead of hot water. The name "Dutch coffee" is a Japanese name for Dutch coffee, and in English it is called "cold brew." One of the many ways that sailors who transported coffee to Europe from the Dutch-Indonesian colony during their long voyage was considered one of the many ways in which the Dutch people living in Indonesia devised to eliminate the bitter taste of Indonesian coffee. Also called the method. Because hot coffee extracts over a long period of time, it is less bitter than ordinary coffee extracted in a short time with hot water. You can feel soft and tender flavor. The degree of grinding of bean, taste of water and extraction time are important. The extracted coffee liquid is stored in a sealed refrigerator. If it is matured for a day or two at a low temperature, the flavor will survive more. It is common to drink milk or syrup or water to dilute or drink with ice depending on the taste rather than just drinking the raw solution.
침향은 팥꽃나무과(Thymelaeaceae)에 속한 상록교목인 침향(Aguilaria agallocha Roxb.)의 수지가 침착된 수간목이다. 침향은 나무 속에 수지가 함유된 목재로서 재질이 무거워 물에 넣으면 가라앉기 때문에 침(沈)이라고 했고, 향기가 짙어 향기가 있는 약이라는 뜻으로 알려져 있다.Chimhyang is the Trunk neck resin is deposited in an evergreen tree chimhyang (Aguilaria agallocha Roxb.) Belonging to thymelaeaceae (Thymelaeaceae). It is a wood containing resin in a tree. It is said to be a sedative because it is heavy because it is submerged in water. It is known as a fragrant medicine with a fragrance.
침향은 한방에서 기를 소통시켜 통증을 멎게 하며 중초(中焦)를 따뜻하게 하고 구토를 가라앉히는 효능이 있다. 따라서 비위가 허약하고 차서 일어나는 통증과 소화불량, 식욕부진, 수족냉증에 좋은 효과를 나타낸다고 알려져 있다. 또한, 동의보감에는 '침향의 성질은 열(熱)하고 맛은 매우며[辛, 쓰다(苦)고도 한다] 독이 없다. 풍수(風水)나 독종을 낫게 하며 나쁜 기운을 없애고 명치끝이 아픈 것을 멎게 한다. 신정을 돕고 성기능을 높이며 냉풍으로 마비된 것, 곽란으로 토하고 설사하거나 쥐가 이는 것을 낫게 한다. 영남과 광동, 광서지방 사람들이 침향나무를 도끼로 찍어 홈타기를 만들어두면 오랜 세월이 지나는 동안 빗물에 젖으면서 향이 뭉친다. 그것이 굳고 검으며 속이 꽉 차서 빈 데가 없고 물에 가라앉은 것을 침향이라 하고 물에 뜨는 것을 전향(煎香)이라 한다. 침향은 여러 가지 기를 돕는데, 위로는 머리끝까지 가고 아래로는 발밑까지 가므로 사약[使]으로 쓰인다(다음백과)'고 알려져 있다.The acne is the effect of communicating the flag in one room, stopping the pain, warming the middle ear, and calming the vomit. Therefore, it is known that masturbation is good for weak and cold pain, indigestion, anorexia and poor circulation. Also, in Donguibogam, 'the nature of the acupuncture is fever (heat), taste is very high, and [poisonous, bitter] is also poisonous. Feng Shui (Feng Shui) and poisoning, healing, eliminating bad aura and stop the sick end. Helps the healing of the Holy Spirit, enhances sexual function, paralyzes by cold winds, pukkalan to puke, diarrhea or rats. If people in Yeongnam, Guangdong and Guangxi provinces make axes of ax trees to make hometowns, they will be soaked in rainwater for many years to come. It is called hardened, dark, and full of hollow, with no hollows, and the sinking in the water is called acne, and the floating in water is called decoction. It is known that the acne is helped by various kinds of things, and it goes to the head of the head and goes down to the foot.
비수리(Lespedeza cuneata G. Don)는 콩과(Leguminosae)의 여러해살이 초본성 아관목으로 야관문, 삼엽초 등의 여러 가지 이름으로 불린다. 우리나라 전국의 산야에 분포하며, 중국, 일본, 대만, 인도 등지에도 분포하고 있다. 농업 분야에서는 절개 사면의 지피식물이나 지력증진, 녹화용 식물로 연구되고 있다. 예로부터 민간에서는 간과 콩팥의 기능을 보호해 주고, 폐를 강화시키므로 해수, 천식, 유방염, 종기, 시력 강화 작용에 뛰어난 효과가 있다고 알려져 있다. Lespedeza cuneata G. Don) is a perennial herbaceous cedar of Leguminosae, which is named for various names such as yamabukan (gypsum) It is distributed in mountainous areas all over Korea, and is distributed in China, Japan, Taiwan, and India. In the field of agriculture, it is being studied as a zygotic plant for incision slope, a plant for improving soil fertility and greening. Since ancient times, the private sector has been known to have excellent effects on seawater, asthma, mastitis, boils, and eyesight enhancement because it protects liver and kidney function and strengthens the lungs.
산수유 나무(Cornus officianalis)는 층층나무과(Cornaceae)의 낙엽교목으로 주로 국내에서는 중부이남 지역에 분포한다. 산수유는 늦은 가을과 초겨울에 과피가 빨간색으로 변한 산수유 나무의 열매를 따서 씨를 뽑아내고 햇볕에 말린 것을 말한다. 한의학적 특성으로서의 산수유는 맛이 시고 성질은 약간 따뜻하며, 이뇨작용, 혈압강하작용, 단백질의 소화를 돕는 작용, 항암 및 항균작용 등이 있는 것으로 보고되어 있다. 또한, 보고된 산수유의 성분으로는 갈산(gallic acid), 말산(malic acid), 주석산(tartaric acid), 우르솔산(ursolic acid)과 모로니사이드(morronoside), 로가닌(loganin), 스웨로사이드(sweroside)와 같은 이리도이드(iridoid) 배당체 등이 있으며, 탄닌(tannin)류의 분리도 보고되었다.Cornus ( Cornus) officianalis ) is a deciduous arboreous tree of Cornaceae, mainly distributed in the southern part of Korea. Corn oil refers to what is dried in the sun, in the late autumn and early winter, when the seeds are picked from the fruit of the cornstalks that turn red in the skin. As a medicinal characteristic, corn oil is tasted, its properties are slightly warm, and it has been reported that diuretic action, hypotensive action, action to help digest protein, anti-cancer and antibacterial activity. In addition, the components of the reported marine oils include gallic acid, malic acid, tartaric acid, ursolic acid and moronoside, loganin, And iridoid glycosides, such as swerosides, and tannins have also been reported.
홍삼(紅蔘, Ginseng Radix Rubra; Panax ginseng C.A. Meyer)은 보혈 강장 및 불로장생의 양약으로 한방에서 애용되어 왔고, 단백질과 핵산의 합성을 촉진시키고, 조혈, 간기능 회복, 동맥경화 예방, 혈당강하, 운동수행능력 증대, 항피로, 강정증진, 면역력의 증대, 항암 및 항산화 효과가 있음이 밝혀지고 있다.Red ginseng (Ginseng Radix Rubra; Panax ginseng CA Meyer) has been popularly used in herbal medicine because of the blood of blood and blood, and it promotes the synthesis of protein and nucleic acid, and is useful for hematopoiesis, restoration of liver function, prevention of arteriosclerosis, It has been found that exercise performance is increased, anti-fatigue, gangjeong promotion, immunity enhancement, anticancer and antioxidant effect.
이와 같이 전통적으로 약초는 항산화성, 항암, 당뇨병, 고혈압, 동맥경화증, 뇌혈관 질환 등의 각종 성인병에 효과 있는 사례가 많이 보고되고 있으며, 커피의 색, 풍미 및 향에서 보다 다양한 연령층이 선호할 수 있는 커피음료 개발이 요구되고 있다.Herbal medicines such as antioxidant, anticancer, diabetes, hypertension, arteriosclerosis, cerebrovascular disease, etc. have been reported to be effective in herbal medicine, and the age, color, flavor and aroma of coffee are preferred Coffee beverages are required to be developed.
한국등록특허 제1523852호에는 약초 더치커피의 제조방법이 개시되어 있고, 한국등록특허 제1687803호에는 블루베리 추출물을 첨가한 더치커피의 제조방법이 개시되어 있으나, 본 발명의 침향이 함유된 기능성 더치커피의 제조방법과는 상이하다.Korean Patent No. 1523852 discloses a process for producing herbal Dutch coffee. Korean Patent No. 1687803 discloses a process for producing Dutch coffee to which blueberry extract is added. However, It is different from the method of producing coffee.
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 커피의 기능성이 증진되도록 침향 및 약용식물을 이용한 더치커피를 제조하기 위해, 침향 및 약용식물 전처리, 배합비 등의 제조조건을 최적화하여, 폴리페놀 및 플라보노이드를 다량 함유하면서 항산화 활성이 우수하고, 커피의 고유한 맛과 은은한 맛을 조화시켜 기호도가 우수한 더치커피의 제조방법을 제공하는 데 있다.SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to optimize manufacturing conditions such as a pretreatment of an aerial and medicinal plants, a mixing ratio, and the like in order to produce adult coffee using an oriental herb and a medicinal plant, Which is excellent in antioxidant activity while containing a large amount of polyphenols and flavonoids and harmonizes the inherent taste and the pale flavor of coffee.
상기 과제를 해결하기 위해, 본 발명은 (1) 침향 분말에 에탄올을 혼합하여 추출하고 여과한 후 농축하여 침향 추출물을 제조하는 단계; (2) 증열 처리하고 건조한 후 분쇄한 비수리 분말에 에탄올을 혼합하여 추출하고 여과한 후 농축하여 비수리 추출물을 제조하는 단계; (3) 증열 처리하고 건조한 후 분쇄한 마카 분말에 물을 첨가하여 추출하고 여과한 후 농축하여 마카 추출물을 제조하는 단계; (4) 증열 처리하고 건조한 후 분쇄한 산수유 분말에 물을 첨가하여 추출하고 여과한 후 농축하여 산수유 추출물을 제조하는 단계; (5) 홍삼에 물을 첨가하여 추출한 후 여과하여 홍삼 추출물을 제조하는 단계; (6) 상기 (2)단계의 제조한 비수리 추출물, 상기 (3)단계의 제조한 마카 추출물, 상기 (4)단계의 제조한 산수유 추출물 및 상기 (5)단계의 제조한 홍삼 추출물을 혼합하여 식물 혼합 추출물을 제조하는 단계; 및 (7) 더치커피에 상기 (1)단계의 제조한 침향 추출물과 상기 (6)단계의 제조한 식물 혼합 추출물을 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 더치커피의 제조방법을 제공한다.In order to solve the above-described problems, the present invention provides a method for producing an aqueous extract, comprising the steps of: (1) preparing an aqueous extract by mixing ethanol extract, (2) a step of preparing an uncooked extract by mixing ethanol extract, pulverized and dried, followed by pulverizing the uncooked powder; (3) preparing maca extract by adding water to the maca powder pulverized after the heat treatment, drying, extracting, filtering and concentrating the maca powder; (4) a step of preparing a crude oil extract by adding water to a powder of fermented mushroom oil which is subjected to a heat treatment, drying and then filtering, and then concentrating; (5) preparing red ginseng extract by adding water to red ginseng followed by filtration; (6) The plant extracts obtained in step (2), the maca extract prepared in step (3), the extracted crude oil of step (4), and the red ginseng extract prepared in step (5) Preparing a mixed extract; And (7) mixing the plant-derived mixed extract of step (6) with the ethanolic extract prepared in step (1) in the Dutch coffee. .
또한, 본 발명은 상기 방법으로 제조된 더치커피를 제공한다.The present invention also provides a Dutch coffee produced by the above method.
본 발명의 커피는 침향 및 약용식물을 적정량 혼합함으로 인해 커피의 고유한 맛에 약용식물의 풍미를 조화시켜 기호도가 우수한 더치커피를 제조할 수 있으며, 또한, 침향 및 약용식물을 효과적으로 추출하여 페놀 화합물 및 플라보노이드를 다량 함유하면서 항산화 활성이 우수하여 국민 건강에 도움이 될 수 있는 더치커피를 제공할 수 있다.The coffee according to the present invention can prepare a hot coffee having excellent taste and good taste by harmonizing the flavor of the medicinal plant with the inherent taste of the coffee by mixing the proper amount of the acetic acid and the medicinal plant, And flavonoid, and can provide a hot coffee which is excellent in antioxidative activity and can contribute to public health.
도 1은 본 발명의 침향 및 약용식물을 이용한 더치커피의 제조방법을 도식화한 것이다.FIG. 1 is a schematic view illustrating a method for producing Dutch coffee using an edible and medicinal plant according to the present invention.
본 발명의 목적을 달성하기 위하여, 본 발명은 In order to achieve the object of the present invention,
(1) 침향 분말에 에탄올을 혼합하여 추출하고 여과한 후 농축하여 침향 추출물을 제조하는 단계;(1) mixing the ethanolic powders with the ethanolic powders, extracting them, filtering them, and concentrating them to prepare an aqueous extract;
(2) 증열 처리하고 건조한 후 분쇄한 비수리 분말에 에탄올을 혼합하여 추출하고 여과한 후 농축하여 비수리 추출물을 제조하는 단계;(2) a step of preparing an uncooked extract by mixing ethanol extract, pulverized and dried, followed by pulverizing the uncooked powder;
(3) 증열 처리하고 건조한 후 분쇄한 마카 분말에 물을 첨가하여 추출하고 여과한 후 농축하여 마카 추출물을 제조하는 단계;(3) preparing maca extract by adding water to the maca powder pulverized after the heat treatment, drying, extracting, filtering and concentrating the maca powder;
(4) 증열 처리하고 건조한 후 분쇄한 산수유 분말에 물을 첨가하여 추출하고 여과한 후 농축하여 산수유 추출물을 제조하는 단계;(4) a step of preparing a crude oil extract by adding water to a powder of fermented mushroom oil which is subjected to a heat treatment, drying and then filtering, and then concentrating;
(5) 홍삼에 물을 첨가하여 추출한 후 여과하여 홍삼 추출물을 제조하는 단계;(5) preparing red ginseng extract by adding water to red ginseng followed by filtration;
(6) 상기 (2)단계의 제조한 비수리 추출물, 상기 (3)단계의 제조한 마카 추출물, 상기 (4)단계의 제조한 산수유 추출물 및 상기 (5)단계의 제조한 홍삼 추출물을 혼합하여 식물 혼합 추출물을 제조하는 단계; 및(6) The plant extracts obtained in step (2), the maca extract prepared in step (3), the extracted crude oil of step (4), and the red ginseng extract prepared in step (5) Preparing a mixed extract; And
(7) 더치커피에 상기 (1)단계의 제조한 침향 추출물과 상기 (6)단계의 제조한 식물 혼합 추출물을 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 더치커피의 제조방법을 제공한다.(7) A method for producing Dutch coffee comprising the step of mixing the above-mentioned ingrown extract prepared in step (1) and the plant mixed extract prepared in step (6) in a Dutch coffee.
본 발명의 더치커피의 제조방법에서, 상기 (1)단계의 침향 추출물은 바람직하게는 침향 분말에 35~45%(v/v) 에탄올을 0.8~1.2:8~10(w:v) 비율로 첨가하여 75~85℃에서 40~60분 동안 추출하고 여과한 후 40~60%(v/v) 양이 될 때까지 농축하여 제조할 수 있으며, 더욱 바람직하게는 침향 분말에 40%(v/v) 에탄올을 1:9(w:v) 비율로 첨가하여 80℃에서 50분 동안 추출하고 여과한 후 50%(v/v) 양이 될 때까지 농축하여 제조할 수 있다.In the process for producing Dutch coffee according to the present invention, the aqueous extract of step (1) preferably contains 35 to 45% (v / v) ethanol in a proportion of 0.8 to 1.2: 8 to 10 (w: v) (V / v), and more preferably 40% (v / v) of the solution is added to the precipitated powder, v) ethanol at a ratio of 1: 9 (w: v), extraction at 80 ° C for 50 minutes, filtration, and concentration to 50% (v / v).
또한, 본 발명의 더치커피의 제조방법에서, 상기 (2)단계의 비수리 추출물은 바람직하게는 95~105℃에서 1~3분 동안 증열 처리하고 50~60℃에서 20~28시간 동안 건조한 후 분쇄한 비수리 분말에 55~65%(v/v) 에탄올을 0.8~1.2:13~17(w:v) 비율로 첨가하여 75~85℃에서 16~20시간 동안 추출하고 여과한 후 5~6 brix로 농축하여 제조할 수 있으며, 더욱 바람직하게는 100℃에서 2분 동안 증열 처리하고 55℃에서 24시간 동안 건조한 후 분쇄한 비수리 분말에 60%(v/v) 에탄올을 1:15(w:v) 비율로 첨가하여 80℃에서 18시간 동안 추출하고 여과한 후 5~6 brix로 농축하여 제조할 수 있다.In addition, in the process for producing the Dutch coffee of the present invention, the non-sushi extract of the step (2) is preferably subjected to a heat treatment at 95 to 105 ° C for 1 to 3 minutes, followed by drying at 50 to 60 ° C for 20 to 28 hours, (V / v) ethanol at a ratio of 0.8-1.2: 13-17 (w: v) to 55-65% (v / v) (V / v) ethanol at a ratio of 1: 15 (w: v) to the pulverized non-syrup powder after being steamed at 100 DEG C for 2 minutes and dried at 55 DEG C for 24 hours ), And the mixture is extracted at 80 ° C for 18 hours, filtered, and then concentrated to 5 to 6 brix.
또한, 본 발명의 더치커피의 제조방법에서, 상기 (3)단계의 마카 추출물은 바람직하게는 95~105℃에서 1~3분 동안 증열 처리하고 50~60℃에서 20~28시간 동안 건조한 후 분쇄한 마카 분말에 물을 0.8~1.2:13~17(w:v) 비율로 첨가하여 75~85℃에서 25~35분 동안 추출하고 여과한 후 5~6 brix로 농축하여 제조할 수 있으며, 더욱 바람직하게는 100℃에서 2분 동안 증열 처리하고 55℃에서 24시간 동안 건조한 후 분쇄한 마카 분말에 물을 1:15(w:v) 비율로 첨가하여 80℃에서 30분 동안 추출하고 여과한 후 5~6 brix로 농축하여 제조할 수 있다.Further, in the process for producing Dutch coffee according to the present invention, the maca extract of step (3) is preferably subjected to a heat treatment at 95 to 105 ° C for 1 to 3 minutes, followed by drying at 50 to 60 ° C for 20 to 28 hours, Water can be added to a maca powder at a ratio of 0.8-1.2: 13-17 (w: v), extracted at 75-85 ° C for 25-35 minutes, filtered, and concentrated to 5-6 brix. Preferably at 100 DEG C for 2 minutes, dried at 55 DEG C for 24 hours, added to the pulverized maca powder at a ratio of 1:15 (w: v), extracted at 80 DEG C for 30 minutes, filtered 5 to 6 brix.
또한, 본 발명의 더치커피의 제조방법에서, 상기 (4)단계의 산수유 추출물은 바람직하게는 95~105℃에서 1~3분 동안 증열 처리하고 50~60℃에서 20~28시간 동안 건조한 후 분쇄한 산수유 분말에 물을 0.8~1.2:13~17(w:v) 비율로 첨가하여 75~85℃에서 25~35분 동안 추출하고 여과한 후 5~6 brix로 농축하여 제조할 수 있으며, 더욱 바람직하게는 100℃에서 2분 동안 증열 처리하고 55℃에서 24시간 동안 건조한 후 분쇄한 산수유 분말에 물을 1:15(w:v) 비율로 첨가하여 80℃에서 30분 동안 추출하고 여과한 후 5~6 brix로 농축하여 제조할 수 있다.In addition, in the process for producing Dutch coffee according to the present invention, the acid fermented milk extract of step (4) is preferably steamed at 95 to 105 ° C for 1 to 3 minutes, dried at 50 to 60 ° C for 20 to 28 hours, Water may be added to an acidified milk powder at a ratio of 0.8-1.2: 13-17 (w: v) at 75-85 ° C for 25-35 minutes, filtered, and then concentrated to 5-6 brix. Preferably, the mixture is subjected to steam heat treatment at 100 DEG C for 2 minutes, dried at 55 DEG C for 24 hours, added with water at a ratio of 1:15 (w: v) to the ground powder of maize oil, extracted at 80 DEG C for 30 minutes, 5 to 6 brix.
또한, 본 발명의 더치커피의 제조방법에서, 상기 (5)단계의 홍삼 추출물은 바람직하게는 홍삼에 물을 0.8~1.2:13~17(w:v) 비율로 첨가하여 80~90℃에서 20~28시간 동안 추출한 후 여과하여 제조할 수 있으며, 더욱 바람직하게는 홍삼에 물을 1:15(w:v) 비율로 첨가하여 85℃에서 24시간 동안 추출한 후 여과하여 제조할 수 있다.In addition, in the process for producing Dutch coffee according to the present invention, the red ginseng extract of step (5) is preferably prepared by adding water to the red ginseng at a ratio of 0.8-1.2: 13-17 (w: v) To 28 hours, and then filtered. More preferably, water is added to red ginseng at a ratio of 1:15 (w: v), extracted at 85 ° C for 24 hours, and filtered.
상기 (1) 내지 (5)단계의 조건으로 전처리 및 추출하여 제조된 침향 추출물, 비수리 추출물, 마카 추출물, 산수유 추출물 및 홍삼 추출물을 적정량 첨가하여 더치커피를 제조하는 것이 커피의 고유한 맛에 추출물의 풍미를 조화시켜 기호도가 우수한 더치커피를 제조할 수 있을 뿐만 아니라, 기능성 성분 및 항산화 활성도 더욱 증진된 더치커피로 제조할 수 있었다.The preparation of Dutch coffee by adding an appropriate amount of the oxidized extract, the non-sour extract, the maca extract, the acidified milk extract and the red ginseng extract prepared by the pretreatment and the extraction under the conditions of the above (1) to (5) It was possible to prepare Dutch coffee having a high degree of preference in harmony with the flavor, as well as being able to produce a hardy coffee having a further enhanced functional ingredient and antioxidative activity.
또한, 본 발명의 더치커피의 제조방법에서, 상기 (6)단계의 식물 혼합 추출물은 바람직하게는 비수리 추출물, 마카 추출물, 산수유 추출물 및 홍삼 추출물을 2.5~3.5:1.6~2.4:1.6~2.4:2.5~3.5 부피비율로 혼합하여 제조할 수 있으며, 더욱 바람직하게는 비수리 추출물, 마카 추출물, 산수유 추출물 및 홍삼 추출물을 3:2:2:3 부피비율로 혼합하여 제조할 수 있다. 상기와 같은 조건으로 혼합하는 것이 약용식물의 맛과 향이 잘 어우러지면서, 기능성 성분이 더욱 증진된 식물 혼합 추출물로 제조할 수 있었다.Preferably, the plant mixture extract of step (6) comprises 2.5 to 3.5: 1.6 to 2.4: 1.6 to 2.4: 2.5, preferably 2.5 to 3.5: 1, To 3.5 volume ratio, and more preferably, they can be prepared by mixing the 3, 2: 3, and 3 volume ratios of the nonirritic extract, the maca extract, the corn oil extract, and the red ginseng extract. Mixing under the same conditions as described above was able to produce a plant mixture extract with enhanced functional ingredients, with the taste and flavor of the medicinal plant being well matched.
또한, 본 발명의 더치커피의 제조방법에서, 상기 (7)단계의 더치커피는 바람직하게는 커피 분말 80~120 g을 필터통에 채우고 3~7℃의 물 400~500 mL를 부어 추출한 더치커피일 수 있으며, 더욱 바람직하게는 커피 분말 100 g을 필터통에 채우고 5℃의 물 450 mL를 부어 추출한 더치커피일 수 있다. 상기와 같은 조건으로 더치커피를 추출하는 것이 커피의 쓴맛은 저감되고 순하고 부드러운 풍미를 지니는 커피로 추출할 수 있었다.In addition, in the process for producing Dutch coffee according to the present invention, the Dutch coffee in the step (7) is preferably prepared by filling 80-120 g of the coffee powder into a filter case and adding 400-500 mL of water at 3-7 DEG C to obtain a Dutch coffee More preferably, it can be a Dutch coffee in which 100 g of the coffee powder is filled in a filter can and 450 mL of water at 5 DEG C is poured and extracted. Extracting the Dutch coffee under the above conditions reduced the bitter taste of the coffee and was able to extract it with a coffee having a mild and gentle flavor.
또한, 본 발명의 더치커피의 제조방법에서, 상기 (7)단계의 혼합은 바람직하게는 더치커피에 더치커피 부피대비 침향 추출물 0.27~0.33%와 식물 혼합 추출물 0.18~0.22%를 혼합할 수 있으며, 더욱 바람직하게는 더치커피에 더치커피 부피대비 침향 추출물 0.3%와 식물 혼합 추출물 0.2%를 혼합할 수 있다. 상기와 같은 조건으로 침향 추출물 및 식물 혼합 추출물을 혼합하여 제조된 더치커피는 커피 고유의 풍미를 해치지 않으면서 쓴맛은 저감되고 기호도가 우수할 뿐만 아니라, 총 페놀 및 플라보노이드 함량이 높고 항산화 활성이 증진되는 더치커피로 제조할 수 있었다.In addition, in the process for producing the Dutch coffee of the present invention, the mixing of the step (7) may preferably mix 0.27-0.33% of the intumescent extract and 0.18-0.22% of the plant mixture extract with respect to the Dutch coffee volume in the Dutch coffee, More preferably, the Dutch coffee may be mixed with 0.3% of the intensive extract and 0.2% of the plant mixed extract relative to the Dutch coffee volume. The Dutch coffee prepared by mixing the edible extract and the plant mixed extract under the above-mentioned conditions has not only deteriorated the flavor of the coffee but also reduced the bitterness and the taste. Also, the content of total phenol and flavonoid is high and the antioxidant activity is enhanced It could be made with Dutch coffee.
본 발명의 더치커피의 제조방법은, 보다 구체적으로는The method for producing the Dutch coffee according to the present invention, more specifically,
(1) 침향 분말에 35~45%(v/v) 에탄올을 0.8~1.2:8~10(w:v) 비율로 첨가하여 75~85℃에서 40~60분 동안 추출하고 여과한 후 40~60%(v/v) 양이 될 때까지 농축하여 침향 추출물을 제조하는 단계;(1) A 35 to 45% (v / v) ethanol solution was added to the precipitated powder at a ratio of 0.8 to 1.2: 8 to 10 (w: v) at 75 to 85 ° C for 40 to 60 minutes, To 60% (v / v) to obtain an aqueous extract;
(2) 95~105℃에서 1~3분 동안 증열 처리하고 50~60℃에서 20~28시간 동안 건조한 후 분쇄한 비수리 분말에 55~65%(v/v) 에탄올을 0.8~1.2:13~17(w:v) 비율로 첨가하여 75~85℃에서 16~20시간 동안 추출하고 여과한 후 농축하여 5~6 brix의 비수리 추출물을 제조하는 단계;(V / v) ethanol was added in an amount of 0.8 to 1.2: 13 to the pulverized syrup powder after being steamed at 95 to 105 ° C for 1 to 3 minutes, dried at 50 to 60 ° C for 20 to 28 hours, 17 (w: v), extracting the mixture at 75 to 85 ° C for 16 to 20 hours, filtering and concentrating the mixture to prepare an aqueous 5 to 6 brix extract;
(3) 95~105℃에서 1~3분 동안 증열 처리하고 50~60℃에서 20~28시간 동안 건조한 후 분쇄한 마카 분말에 물을 0.8~1.2:13~17(w:v) 비율로 첨가하여 75~85℃에서 25~35분 동안 추출하고 여과한 후 농축하여 5~6 brix의 마카 추출물을 제조하는 단계;(3) steam treatment at 95 to 105 ° C for 1 to 3 minutes, drying at 50 to 60 ° C for 20 to 28 hours, water added to pulverized maca powder at a ratio of 0.8 to 1.2: 13 to 17 (w: v) And then extracted at 75 to 85 ° C for 25 to 35 minutes, filtered and concentrated to prepare a maca extract of 5 to 6 brix;
(4) 95~105℃에서 1~3분 동안 증열 처리하고 50~60℃에서 20~28시간 동안 건조한 후 분쇄한 산수유 분말에 물을 0.8~1.2:13~17(w:v) 비율로 첨가하여 75~85℃에서 25~35분 동안 추출하고 여과한 후 농축하여 5~6 brix의 산수유 추출물을 제조하는 단계;(4) adding water at a ratio of 0.8 to 1.2: 13 to 17 (w: v) to the ground powder of the milled powder after being steamed at 95 to 105 ° C for 1 to 3 minutes and dried at 50 to 60 ° C for 20 to 28 hours Extracting at 75 to 85 ° C for 25 to 35 minutes, filtering and concentrating to prepare a 5 to 6 brix of corn oil extract;
(5) 홍삼에 물을 0.8~1.2:13~17(w:v) 비율로 첨가하여 80~90℃에서 20~28시간 동안 추출한 후 여과하여 홍삼 추출물을 제조하는 단계;(5) adding water to the red ginseng at a ratio of 0.8-1.2: 13-17 (w: v), extracting the mixture at 80-90 ° C for 20-28 hours, and then filtering to prepare a red ginseng extract;
(6) 상기 (2)단계의 제조한 비수리 추출물, 상기 (3)단계의 제조한 마카 추출물, 상기 (4)단계의 제조한 산수유 추출물 및 상기 (5)단계의 제조한 홍삼 추출물을 2.5~3.5:1.6~2.4:1.6~2.4:2.5~3.5 부피비율로 첨가하여 식물 혼합 추출물을 제조하는 단계; 및(6) The method for producing a fermented soybean curd refuse according to any one of (1) to (3), wherein the extract of step (2), the maca extract prepared in step (3) : 1.6 to 2.4: 1.6 to 2.4: 2.5 to 3.5 volume ratio to prepare a plant mixture extract; And
(7) 더치커피에 더치커피 부피대비 상기 (1)단계의 제조한 침향 추출물 0.27~0.33%와 상기 (6)단계의 제조한 식물 혼합 추출물 0.18~0.22%를 첨가하여 혼합하는 단계를 포함할 수 있으며,(7) adding 0.27 ~ 0.33% of the above-mentioned aerial extract prepared in step (1) and 0.18 ~ 0.22% of the plant mixed extract prepared in step (6) In addition,
더욱 구체적으로는More specifically,
(1) 침향 분말에 40%(v/v) 에탄올을 1:9(w:v) 비율로 첨가하여 80℃에서 50분 동안 추출하고 여과한 후 50%(v/v) 양이 될 때까지 농축하여 침향 추출물을 제조하는 단계;(V / v) ethanol was added at a ratio of 1: 9 (w: v) to the precipitated powder and extracted at 80 ° C for 50 minutes. After filtration, the filtrate was concentrated to 50% (v / v) Concentrating to produce an aqueous extract;
(2) 100℃에서 2분 동안 증열 처리하고 55℃에서 24시간 동안 건조한 후 분쇄한 비수리 분말에 60%(v/v) 에탄올을 1:15(w:v) 비율로 첨가하여 80℃에서 18시간 동안 추출하고 여과한 후 농축하여 5~6 brix의 비수리 추출물을 제조하는 단계;(2) 60% (v / v) ethanol was added at a ratio of 1:15 (w: v) to the pulverized syrup powder after it was steamed at 100 ° C for 2 minutes and dried at 55 ° C for 24 hours. Extracting it for a period of time, filtering and concentrating it to prepare a 5 to 6 brix non-aqueous extract;
(3) 100℃에서 2분 동안 증열 처리하고 55℃에서 24시간 동안 건조한 후 분쇄한 마카 분말에 물을 1:15(w:v) 비율로 첨가하여 80℃에서 30분 동안 추출하고 여과한 후 농축하여 5~6 brix의 마카 추출물을 제조하는 단계;(3) After being steamed at 100 ° C for 2 minutes and dried at 55 ° C for 24 hours, water was added to the pulverized maca powder at a ratio of 1:15 (w: v), and the mixture was extracted at 80 ° C for 30 minutes. Concentrating to produce 5 to 6 brix of maca extract;
(4) 100℃에서 2분 동안 증열 처리하고 55℃에서 24시간 동안 건조한 후 분쇄한 산수유 분말에 물을 1:15(w:v) 비율로 첨가하여 80℃에서 30분 동안 추출하고 여과한 후 농축하여 5~6 brix의 산수유 추출물을 제조하는 단계;(4) The mixture was steamed at 100 ° C for 2 minutes and dried at 55 ° C for 24 hours. Water was added to the ground powder at a ratio of 1:15 (w: v), and the mixture was extracted at 80 ° C for 30 minutes. Concentrating to produce a 5 to 6 brix crude oil extract;
(5) 홍삼에 물을 1:15(w:v) 비율로 첨가하여 85℃에서 24시간 동안 추출한 후 여과하여 홍삼 추출물을 제조하는 단계;(5) adding water to red ginseng at a ratio of 1:15 (w: v), extracting it at 85 ° C for 24 hours, and then filtering to prepare red ginseng extract;
(6) 상기 (2)단계의 제조한 비수리 추출물, 상기 (3)단계의 제조한 마카 추출물, 상기 (4)단계의 제조한 산수유 추출물 및 상기 (5)단계의 제조한 홍삼 추출물을 3:2:2:3 부피비율로 첨가하여 식물 혼합 추출물을 제조하는 단계; 및(6) A method for producing a green algae extract according to any one of (1) to (3), wherein the green algae extract prepared in step (2), the maca extract prepared in step (3) : 2: 3 volume ratio to produce a plant mixed extract; And
(7) 더치커피에 더치커피 부피대비 상기 (1)단계의 제조한 침향 추출물 0.3%와 상기 (6)단계의 제조한 식물 혼합 추출물 0.2%를 첨가하여 혼합하는 단계를 포함할 수 있다.(7) adding 0.3% of the ethanolic extract prepared in the step (1) and 0.2% of the plant mixed extract prepared in the step (6) to the volume of the Dutch coffee in the Dutch coffee.
본 발명은 또한, 상기 방법으로 제조된 더치커피를 제공한다.The present invention also provides a Dutch coffee prepared by the above method.
이하, 본 발명의 실시예를 들어 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
제조예Manufacturing example 1. One. 침향Europium 및 약용식물 함유 And medicinal plant content 더치커피Dutch coffee 제조 Produce
(1) 예열된 로스터기에 커피 생두를 투입하여 로스팅한 커피 원두를 분쇄기(Bunnq Co., USA)로 레귤러 굵기로 분쇄하여 커피 분말을 만들었다.(1) Coffee roots were put into a preheated roaster, and roasted coffee beans were ground in a regular size with a crusher (Bunnq Co., USA) to prepare coffee powder.
(2) 상기 (1)단계의 제조한 커피 분말 100 g을 필터통에 채우고 5℃의 물 100 mL를 붓고 20분간 뜸을 들이고, 다시 물 50 mL를 붓고 30분간 뜸을 들인 후, 물 300 mL를 부어 필터통 하부의 커피원액 통에 한 방울씩 떨어뜨려 4~6시간 동안 300 mL의 더치커피를 얻었다.(2) 100 g of the coffee powder prepared in the above step (1) was poured into a filter pail, and 100 mL of water at 5 캜 was poured into the pail. After boiling for 20 minutes, 50 mL of water was poured, Was poured into the bottom of the filter box and dropped by one drop to obtain 300 mL of Dutch coffee for 4 to 6 hours.
(3) 침향 분말에 40%(v/v) 식용 에탄올을 1:9(w:v) 비율로 첨가하여 80℃에서 50분 동안 환류 추출한 후 여과하고 감압농축기로 부피가 1/2이 될 때까지 농축하여 침향 추출물을 제조하였다.(3) Add 40% (v / v) edible ethanol at a ratio of 1: 9 (w: v) to the precipitated powder, reflux-extract it at 80 ° C for 50 minutes and filter. When the volume is 1/2 To produce an aqueous extract.
(4) 3~5 cm 크기로 절단한 비수리를 100℃에서 2분 동안 증열 처리한 후, 55℃에서 24시간 동안 열풍건조하고 조파쇄하여 비수리 분말을 준비하였다. 상기 준비한 비수리 분말에 60%(v/v) 식용 에탄올을 1:15(w:v) 비율로 첨가하여 80℃에서 18시간 동안 환류 추출한 후 여과하고 감압농축기로 농축하여 5~6 brix의 비수리 추출물을 제조하였다.(4) The syrup cut to 3 to 5 cm in size was subjected to a heat treatment at 100 ° C for 2 minutes, followed by hot air drying at 55 ° C for 24 hours, followed by roughening to prepare an uncured powder. 60% (v / v) edible ethanol was added at a ratio of 1:15 (w: v) to the prepared non-syrupy powder, and the mixture was refluxed at 80 ° C for 18 hours, filtered and concentrated under reduced pressure to give 5-6 brix .
(5) 세척한 후 0.5 ㎜ 정도의 크기로 편절한 마카(Lepidium meyenii)를 100℃에서 2분 동안 증열 처리한 후, 55℃에서 24시간 동안 열풍건조하고 조파쇄하여 마카 분말을 준비하였다. 상기 준비한 마카 분말에 정제수를 1:15(w:v) 비율로 첨가하여 80℃에서 30분 동안 열수 추출한 후 여과하고 감압농축기로 농축하여 5~6 brix의 마카 추출물을 제조하였다.(5) After washing, the maca ( Lepidium meyenii ) with a size of about 0.5 mm was subjected to a heat treatment at 100 ° C for 2 minutes, followed by hot air drying at 55 ° C for 24 hours to prepare maca powder. Purified water was added to the prepared maca powder at a ratio of 1:15 (w: v), and the mixture was subjected to hot extraction at 80 ° C for 30 minutes, followed by filtration and concentration with a vacuum concentrator to prepare a maca extract of 5 to 6 brix.
(6) 세척한 후 물기를 제거한 산수유 열매를 100℃에서 2분 동안 증열 처리한 후, 55℃에서 24시간 동안 열풍건조하고 조파쇄하여 산수유 분말을 준비하였다. 상기 준비한 산수유 분말에 정제수를 1:15(w:v) 비율로 첨가하여 80℃에서 30분 동안 열수 추출한 후 여과하고 감압농축기로 농축하여 5~6 brix의 산수유 추출물을 제조하였다.(6) After removing the water after washing, the dried fruit was subjected to a heat treatment at 100 ° C for 2 minutes, followed by hot-air drying at 55 ° C for 24 hours to prepare corn oil powder. Purified water was added at a ratio of 1:15 (w: v) to the above prepared corn oil powder, which was then subjected to hot extraction at 80 ° C for 30 minutes, followed by filtration and concentration with a vacuum concentrator to produce a 5 to 6 brix crude oil extract.
(7) 홍삼에 정제수를 1:15(w:v) 비율로 첨가하여 85℃에서 24시간 동안 열수 추출한 후 여과하여 홍삼 추출물을 제조하였다.(7) Purified water was added to red ginseng at a ratio of 1:15 (w: v), and the mixture was subjected to hot water extraction at 85 ° C for 24 hours, followed by filtration to prepare red ginseng extract.
(8) 상기 (4)단계의 제조한 비수리 추출물, 상기 (5)단계의 제조한 마카 추출물, 상기 (6)단계의 제조한 산수유 추출물, 상기 (7)단계의 제조한 홍삼 추출물을 3:2:2:3 부피비율로 첨가하여 약용식물 혼합 추출물을 제조하였다.(8) A method for producing an extract of Aspergillus oryzae from the above step (4), a maca extract prepared in step (5), a crude oil extract prepared in step (6) : 2: 3 volume ratio to prepare a medicinal plant mixed extract.
(9) 상기 (2)단계의 제조한 더치커피에 더치커피 부피 대비 상기 (3)단계의 제조한 침향 추출물 0.3% 및 상기 (8)단계의 제조한 약용식물 혼합 추출물 0,2%를 혼합하였다(도 1).(9) 0.3% of the ethanol extract prepared in the above step (3) and 0,2% of the mixed extract of the medicinal plant prepared in the above step (8) were mixed in the prepared Dutch coffee in the step (2) (Fig. 1).
비교예Comparative Example 1 내지 4: 1 to 4: 더치커피Dutch coffee 제조 Produce
상기 제조예 1의 방법으로 더치커피를 제조하되, 상기 (8) 및 (9)단계의 침향 추출물 및 약용식물 혼합 추출물의 종류 및 첨가량을 표 1과 같이 달리하여 비교예 1 내지 4의 더치커피를 제조하였다(표 1).The Dutch coffee of Comparative Examples 1 to 4 was prepared in the same manner as in Preparation Example 1 except that the kinds and amounts of the mixed extract of the intestinal extract and the medicinal plant in the above (8) and (9) (Table 1).
비교예Comparative Example 5: 5: 더치커피Dutch coffee 제조 Produce
(1) 예열된 로스터기에 커피 생두를 투입하여 로스팅한 커피 원두를 분쇄기(Bunnq Co., USA)로 레귤러 굵기로 분쇄하여 커피 분말을 만들었다.(1) Coffee roots were put into a preheated roaster, and roasted coffee beans were ground in a regular size with a crusher (Bunnq Co., USA) to prepare coffee powder.
(2) 상기 (1)단계의 제조한 커피 분말 100 g을 필터통에 채우고 5℃의 물 100 mL를 붓고 20분간 뜸을 들이고, 다시 물 50 mL를 붓고 30분간 뜸을 들인 후, 물 300 mL를 부어 필터통 하부의 커피원액 통에 한 방울씩 떨어뜨려 4~6시간 동안 300 mL의 더치커피를 얻었다.(2) 100 g of the coffee powder prepared in the above step (1) was poured into a filter pail, and 100 mL of water at 5 캜 was poured into the pail. After boiling for 20 minutes, 50 mL of water was poured, Was poured into the bottom of the filter box and dropped by one drop to obtain 300 mL of Dutch coffee for 4 to 6 hours.
비교예Comparative Example 6: 6: 침향Europium 및 약용식물 함유 And medicinal plant content 더치커피Dutch coffee 제조 Produce
(1) 예열된 로스터기에 커피 생두를 투입하여 로스팅한 커피 원두를 분쇄기(Bunnq Co., USA)로 레귤러 굵기로 분쇄하여 커피 분말을 만들었다.(1) Coffee roots were put into a preheated roaster, and roasted coffee beans were ground in a regular size with a crusher (Bunnq Co., USA) to prepare coffee powder.
(2) 상기 (1)단계의 제조한 커피 분말 100 g을 필터통에 채우고 5℃의 물 100 mL를 붓고 20분간 뜸을 들이고, 다시 물 50 mL를 붓고 30분간 뜸을 들인 후, 물 300 mL를 부어 필터통 하부의 커피원액 통에 한 방울씩 떨어뜨려 4~6시간 동안 300 mL의 더치커피를 얻었다.(2) 100 g of the coffee powder prepared in the above step (1) was poured into a filter pail, and 100 mL of water at 5 캜 was poured into the pail. After boiling for 20 minutes, 50 mL of water was poured, Was poured into the bottom of the filter box and dropped by one drop to obtain 300 mL of Dutch coffee for 4 to 6 hours.
(3) 침향 분말에 증류수를 1:9(w:v) 비율로 첨가하여 80℃에서 2시간 동안 환류 추출한 후 여과하고 감압농축기로 부피가 1/2이 될 때까지 농축하여 침향 추출물을 제조하였다.(3) Distilled water was added to the precipitated powder at a ratio of 1: 9 (w: v), and the mixture was refluxed at 80 ° C for 2 hours, filtered and concentrated to a volume of 1/2 with a vacuum concentrator to prepare an aqueous extract .
(4) 3~5 cm 크기로 절단한 비수리를 100℃에서 5분 동안 증열 처리한 후, 55℃에서 12시간 동안 열풍건조하고 조파쇄하여 비수리 분말을 준비하였다. 상기 준비한 비수리 분말에 증류수를 1:15(w:v) 비율로 첨가하여 80℃에서 24시간 동안 환류 추출한 후 여과하고 감압농축기로 농축하여 5~6 brix의 비수리 추출물을 제조하였다.(4) The vinegar cut into 3-5 cm size was subjected to a heat treatment at 100 ° C for 5 minutes, followed by hot air drying at 55 ° C for 12 hours, followed by roughening to prepare an undried powder. Distilled water was added to the prepared non-syrupy powder at a ratio of 1:15 (w: v), and the mixture was refluxed for 24 hours at 80 ° C., filtered and concentrated using a vacuum concentrator to prepare an aqueous 5 to 6 brix extract.
(5) 세척한 후 0.5 ㎜ 정도의 크기로 편절한 마카(Lepidium meyenii)를 100℃에서 5분 동안 증열 처리한 후, 55℃에서 36시간 동안 열풍건조하고 조파쇄하여 마카 분말을 준비하였다. 상기 준비한 마카 분말에 정제수를 1:15(w:v) 비율로 첨가하여 80℃에서 1시간 동안 열수 추출한 후 여과하고 감압농축기로 농축하여 5~6 brix의 마카 추출물을 제조하였다.(5) After washing, the edible maca ( Lepidium meyenii ) with a size of about 0.5 mm was subjected to 5 hours of steam treatment at 100 ° C. for 5 minutes, and then dried at 55 ° C. for 36 hours to prepare maca powder. Purified water was added to the prepared maca powder at a ratio of 1:15 (w: v), and the mixture was subjected to hot extraction at 80 ° C for 1 hour, followed by filtration and concentration with a vacuum concentrator to prepare a maca extract of 5 to 6 brix.
(6) 세척한 후 물기를 제거한 산수유 열매를 55℃에서 12시간 동안 열풍건조하고 조파쇄하여 산수유 분말을 준비하였다. 상기 준비한 산수유 분말에 60%(v/v) 식용 에탄올을 1:15(w:v) 비율로 첨가하여 80℃에서 1시간 동안 열수 추출한 후 여과하고 감압농축기로 농축하여 5~6 brix의 산수유 추출물을 제조하였다.(6) After washing, the dried fruit was dried at 55 ° C for 12 hours in hot air, and crushed to prepare powder of corn oil. To the prepared corn oil powder, 60% (v / v) edible ethanol was added at a ratio of 1:15 (w: v), and the mixture was heated at 80 ° C for 1 hour. The mixture was filtered and concentrated under reduced pressure to obtain 5-6 brix .
(7) 홍삼에 정제수를 1:15(w:v) 비율로 첨가하여 85℃에서 12시간 동안 열수 추출한 후 여과하여 홍삼 추출물을 제조하였다.(7) Purified water was added to red ginseng at a ratio of 1:15 (w: v), and the mixture was subjected to hot extraction at 85 ° C for 12 hours, followed by filtration to produce red ginseng extract.
(8) 상기 (4)단계의 제조한 비수리 추출물, 상기 (5)단계의 제조한 마카 추출물, 상기 (6)단계의 제조한 산수유 추출물, 상기 (7)단계의 제조한 홍삼 추출물을 3:2:2:3 부피비율로 첨가하여 약용식물 혼합 추출물을 제조하였다.(8) A method for producing an extract of Aspergillus oryzae from the above step (4), a maca extract prepared in step (5), a crude oil extract prepared in step (6) : 2: 3 volume ratio to prepare a medicinal plant mixed extract.
(9) 상기 (2)단계의 제조한 더치커피에 더치커피 부피 대비 상기 (3)단계의 제조한 침향 추출물 0.3% 및 상기 (8)단계의 제조한 약용식물 혼합 추출물 0,2%를 혼합하였다.(9) 0.3% of the ethanol extract prepared in the above step (3) and 0,2% of the mixed extract of the medicinal plant prepared in the above step (8) were mixed in the prepared Dutch coffee in the step (2) .
실시예Example 1: 총 페놀화합물 함량 측정 1: Determination of total phenolic compound content
총 페놀화합물 함량은 폴린-데니스(Folin-Denis) 방법에 따라 분석하였다. 시료를 1 ㎎/㎖로 조제한 후, 이 시료액 1 ㎖에 증류수 3 ㎖를 넣고 Folin & Ciocalteu's 페놀 시약 1 ㎖를 첨가한 후 27℃ 쉐이킹배스(shaking bath)에서 혼합하였다. 5분 후 NaCO3 포화용액 1 ㎖를 넣고 혼합하여 실온에서 1시간 방치한 후 640 nm에서 분광광도계(UV-1650PC, SHIMADZU)로 흡광도를 측정하였다. 페놀화합물 함량은 카테킨(catechin), 탄닌산(tannic acid), 클로로겐산(chlorogenic acid)의 농도를 이용하여 검량선을 작성한 다음 정량하였다.The total phenolic compound content was analyzed according to the Folin-Denis method. After adjusting the sample to 1 mg / ml, 3 ml of distilled water was added to 1 ml of the sample solution, 1 ml of Folin &Ciocalteu's phenol reagent was added, and the mixture was mixed at 27 ° C in a shaking bath. After 5 minutes, 1 ml of NaCO 3 saturated solution was added, and the mixture was allowed to stand at room temperature for 1 hour. Then, the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenolic compounds were determined by using calibration curves of catechin, tannic acid and chlorogenic acid.
비교예들과 제조예 1의 방법으로 제조된 더치커피의 총 페놀화합물 함량은 표 2에 나타내었다. 표 2에서 알 수 있는 바와 같이, 침향 및 약용식물 추출물을 첨가하지 않은 비교예 5의 더치커피가 가장 낮은 함량을 나타내었고, 제조예 1의 더치커피가 클로로겐산 함량 기준으로 50.8 ㎎/㎏으로 다른 비교예들에 비해 가장 높은 페놀 함량을 나타내었다.The total phenolic compound contents of Dutch coffee prepared by the comparative examples and the method of Preparation Example 1 are shown in Table 2. As can be seen in Table 2, the Dutch coffee of Comparative Example 5, which did not contain the extract and the herb extract, showed the lowest content, and the Dutch coffee of Preparation Example 1 had a chlorogenic acid content of 50.8 mg / The highest phenol content was shown compared to the samples.
실시예Example 2: 총 플라보노이드 함량 측정 2: Total flavonoid content measurement
커피의 총 플라보노이드 함량 측정은 각 시료 0.1 g에 75% 메탄올을 가하여 실온에서 하룻밤 동안 추출한 다음 이 검액 1.0 ㎖를 시험관에 취하고 10 ㎖의 디에틸렌 글리콜(diethylen glycol)을 가하여 잘 혼합하였다. 다시 여기에 1N NaOH 0.1 ㎖를 잘 혼합시켜 37℃의 항온수조(water bath)에서 1시간 동안 반응시킨 후 420 nm에서 흡광도를 측정하였다. 공시험은 시료 용액 대신 50% 메탄올 용액을 동일하게 처리하였으며, 표준곡선은 나린진(Sigma co., USA)을 이용하여 작성하고 이로부터 총 플라보노이드 함량을 구하였다.The total flavonoid content of coffee was measured by adding 75% methanol to 0.1 g of each sample, and then extracting overnight at room temperature. Then, 1.0 ml of the test solution was taken in a test tube, and 10 ml of diethylen glycol was added thereto. Again, 0.1 ml of 1N NaOH was mixed well and reacted in a constant temperature water bath at 37 ° C for 1 hour and the absorbance at 420 nm was measured. For the blank test, a 50% methanol solution was treated in the same manner as the sample solution, and the standard curve was prepared using NalinJin (Sigma co., USA), and the total flavonoid content was determined therefrom.
비교예들과 제조예 1의 방법으로 제조된 더치커피의 총 플라보노이드 함량을 상기 표 3에 나타내었다. 표 3에서 알 수 있는 바와 같이, 제조예 1의 더치커피가 7.9 ㎎/㎏으로 가장 높은 함량을 보였고 비교예 5의 더치커피가 5.0 ㎎/㎏으로 가장 낮게 함유한 것으로 나타났다.The total flavonoid contents of Dutch coffee prepared by the methods of Comparative Examples and Production Example 1 are shown in Table 3 above. As can be seen from Table 3, the content of Dutch coffee of Preparation Example 1 was the highest at 7.9 mg / kg, and the content of Dutch coffee of Comparative Example 5 was the lowest at 5.0 mg / kg.
실시예Example 3: 3: DPPHDPPH 라디칼Radical 소거능Scatters 시험 exam
커피의 추출물을 수소전자공여능에 의해 항산화 활성을 측정하기 위해 제조예들과 비교예 1 시료를 메탄올(또는 DMSO) 용매로 용해하여, 900 ㎕의 DPPH 용액(100 uM)과 각 시료 100 ㎕를 혼합하여 교반하였다. 이 혼합 시료를 암소에서 30분간 반응시킨 후 517 nm에서 흡광도를 측정하였다. 수소전자공여능은 각 실험을 3회 반복하여 평균을 낸 다음 대조구에 대한 흡광도의 감소 정도를 다음 식에 의하여 계산하였다.Preparation Example and Comparative Example 1 In order to measure the antioxidative activity of the extract of coffee with hydrogen electron donating ability, a sample was dissolved in methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed Followed by stirring. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control by the following equation.
An = (A0-A)/A0 × 100An = (A 0 -A) / A 0 100
An: DPPH 라디칼 소거능에 대한 항산화 활성(%)An: Antioxidant activity against DPPH radical scavenging activity (%)
A0: 시료가 첨가되지 않은 DPPH 용액의 흡광도A 0 : Absorbance of DPPH solution without added sample
A: 반응용액 중의 DPPH와 시료의 반응한 흡광도A: The absorbance of DPPH in the reaction solution and the absorbance of the sample
비교예들과 제조예 1의 방법으로 제조된 더치커피의 DPPH 라디칼 소거능 결과는 상기 표 4에 나타내었다. 표 4에서 알 수 있는 바와 같이, 제조예 1의 더치커피의 항산화 활성이 69.7%로 가장 높게 나타났다. 50% DPPH 라디칼 소거능을 보이는 데 필요한 추출물량, 즉 IC50값은 역시 제조예 1이 가장 낮게 나타나 앞의 결과와 일치한 것으로 나타났다.DPPH radical scavenging activity of Dutch coffee prepared by the comparative examples and the method of Preparation Example 1 is shown in Table 4 above. As can be seen from Table 4, the antioxidant activity of Dutch coffee of Preparation Example 1 was the highest at 69.7%. The amount of the extract required to exhibit the 50% DPPH radical scavenging ability, that is, the IC 50 value, was also lowest in Preparation Example 1, which was consistent with the foregoing results.
실시예Example 4: 아질산염 4: nitrite 소거능Scatters 시험 exam
커피의 아질산염 소거작용의 측정은 1mM NaNO2 20 ㎕에 시료의 추출액 40 ㎕와 0.1N HCl(pH 1.2) 또는 0.2M 시트레이트 버퍼(citrate buffer, pH 4.2) 또는 0.2M 시트레이트 버퍼(citrate buffer, pH 6.0)를 140 ㎕ 사용하여 부피를 200 ㎕로 맞추었다. 이 반응액을 37℃ 항온수조에서 1시간 반응시킨 후 2% 아세트산(acetic acid) 1,000 ㎕, 그리스(Griess) 시약(30% 아세트산으로 조제한 1% 설파닐산(sulfanilic acid)과 1% 나프틸아민(naphthylamine)을 1:1 비율로 혼합한 것, 사용 직전에 조제) 80 ㎕를 가하여 잘 혼합시켜 빛을 차단한 상온에서 15분간 반응시킨 후 520 nm에서 흡광도를 측정하여 아래와 같은 식을 이용하여 아질산염 소거능을 구하였다.To measure the nitrite scavenging effect of coffee, 40 μl of sample extract and 0.1 N HCl (pH 1.2) or 0.2 M citrate buffer (pH 4.2) or 0.2 M citrate buffer were added to 20 μl of 1 mM NaNO 2 , pH 6.0) was adjusted to a volume of 200 mu l. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour, and then 1,000 μl of 2% acetic acid and 1 μl of a Griess reagent (1% sulfanilic acid and 1% naphthylamine (30% naphthylamine) in a ratio of 1: 1, prepared immediately before use) was added and mixed well. The mixture was incubated at room temperature for 15 minutes at room temperature. Absorbance was measured at 520 nm, Respectively.
N(%) = [1-(A-C)/B]×100N (%) = [1- (A-C) / B] 100
N: 아질산염 소거능N: Nitrite scavenging ability
A: 1mM NaNO2에 샘플 첨가 1시간 후 흡광도A: After 1 hour of addition of the sample to 1 mM NaNO 2 absorbance
B: 1mM NaNO2 흡광도B: 1 mM NaNO 2 Absorbance
C: 대조구 흡광도C: Control absorbance
비교예들과 제조예 1의 방법으로 제조된 더치커피의 아질산염 소거능 결과는 상기 표 5에 나타내었다. 표 5에서 알 수 있는 바와 같이, 제조예 1의 더치커피의 아질산염 소거능이 54.3%로 가장 높게 나타났고 비교예 5의 침향 및 약용식물을 첨가하지 않은 더치커피가 가장 낮은 아질산염 소거능을 보였다.The nitrite scavenging activity of Dutch coffee prepared by the comparative examples and the method of Preparation Example 1 is shown in Table 5 above. As can be seen in Table 5, the nitrite scavenging ability of the Dutch coffee of Preparation Example 1 was the highest at 54.3%, and the Dutch coffee of Comparative Example 5 and the dry coffee without the medicinal plant showed the lowest nitrite scavenging ability.
실시예Example 5: 5: 더치커피의Dutch coffee 관능검사 Sensory test
청소년 20명(14~18세, 남녀 10명씩), 여성(19~64세) 30명, 남성(19~64세) 30명, 65세 이상 여성 10명, 65세 이상 남성 10명, 총 100명을 대상으로 제조예 및 비교예들의 더치커피를 시식하게 하고 냄새, 맛, 쓴맛 및 종합 기호도 평가를 실시하여, 5점 척도법(1점: 매우 나쁨, 2점: 나쁨, 3점: 보통, 4점: 좋음, 5점: 매우 좋음)으로 점수를 매겨 그 결과를 표 6에 나타내었다. 쓴맛에 대한 기호도는 쓴맛의 정도에 따라 1점: 쓴맛이 거의 없음, 3점: 쓴맛이 보통, 5점: 쓴맛이 강함으로 평가하였다.30 men, 19 women and 64 men, 30 women, 10 women aged 65 and over, 10 men aged 65 and over, total of 100 people, 20 people (14 ~ 18 years old, 10 men and 10 women) (1 point: very bad, 2 points: poor, 3 points: normal, 4 points), and the odor, taste, bitter taste and overall preference degree were evaluated. Point: good, 5: very good). The results are shown in Table 6. The degree of bitterness was evaluated according to bitter taste: 1 point: little bitter taste, 3 points: bitter taste, 5 points: bitter taste.
표 6에서 알 수 있는 바와 같이, 제조예 1의 더치커피가 쓴맛이 약하면서, 다른 비교예들의 더치커피에 비해 냄새, 맛 및 종합 기호도에서 평가자들에 의해 더 선호되는 것을 확인할 수 있었다.As can be seen from Table 6, it was confirmed that the Dutch coffee of Preparation Example 1 was weaker in bitter taste and preferred by the evaluators in odor, taste and overall preference than the Dutch coffee of the other comparative examples.
이상에서 본 발명의 제조예 및 실시예가 제시되어 있지만 본 발명이 상기에 한정되는 것은 아니며 본 발명의 기술 사상 범위 내에서 다양하게 변형 가능하고 이러한 변형은 하기한 본 발명의 청구범위에 속한다 할 것이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.
Claims (5)
(2) 증열 처리하고 건조한 후 분쇄한 비수리 분말에 에탄올을 혼합하여 추출하고 여과한 후 농축하여 비수리 추출물을 제조하는 단계;
(3) 증열 처리하고 건조한 후 분쇄한 마카 분말에 물을 첨가하여 추출하고 여과한 후 농축하여 마카 추출물을 제조하는 단계;
(4) 증열 처리하고 건조한 후 분쇄한 산수유 분말에 물을 첨가하여 추출하고 여과한 후 농축하여 산수유 추출물을 제조하는 단계;
(5) 홍삼에 물을 첨가하여 추출한 후 여과하여 홍삼 추출물을 제조하는 단계;
(6) 상기 (2)단계의 제조한 비수리 추출물, 상기 (3)단계의 제조한 마카 추출물, 상기 (4)단계의 제조한 산수유 추출물 및 상기 (5)단계의 제조한 홍삼 추출물을 2.5~3.5:1.6~2.4:1.6~2.4:2.5~3.5 부피비율로 혼합하여 식물 혼합 추출물을 제조하는 단계; 및
(7) 더치커피에 더치커피 부피대비 상기 (1)단계의 제조한 침향 추출물 0.27~0.33%와 상기 (6)단계의 제조한 식물 혼합 추출물 0.18~0.22%를 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 더치커피의 제조방법.(1) mixing the ethanolic powders with the ethanolic powders, extracting them, filtering them, and concentrating them to prepare an aqueous extract;
(2) a step of preparing an uncooked extract by mixing ethanol extract, pulverized and dried, followed by pulverizing the uncooked powder;
(3) preparing maca extract by adding water to the maca powder pulverized after the heat treatment, drying, extracting, filtering and concentrating the maca powder;
(4) a step of preparing a crude oil extract by adding water to a powder of fermented mushroom oil which is subjected to a heat treatment, drying and then filtering, and then concentrating;
(5) preparing red ginseng extract by adding water to red ginseng followed by filtration;
(6) The method for producing a fermented soybean curd refuse according to any one of (1) to (3), wherein the extract of step (2), the maca extract prepared in step (3) : 1.6 to 2.4: 1.6 to 2.4: 2.5 to 3.5 volume ratio to prepare a plant mixture extract; And
(7) mixing 0.27-0.33% of the thus-obtained aerial extract prepared in step (1) and 0.18-0.22% of the plant mixed extract prepared in step (6) with respect to the volume of Dutch coffee in Dutch coffee ≪ / RTI >
(1) 침향 분말에 35~45%(v/v) 에탄올을 0.8~1.2:8~10(w:v) 비율로 첨가하여 75~85℃에서 40~60분 동안 추출하고 여과한 후 40~60%(v/v) 양이 될 때까지 농축하여 침향 추출물을 제조하는 단계;
(2) 증열 처리하고 건조한 후 분쇄한 비수리 분말에 55~65%(v/v) 에탄올을 0.8~1.2:13~17(w:v) 비율로 첨가하여 75~85℃에서 16~20시간 동안 추출하고 여과한 후 농축하여 5~6 brix의 비수리 추출물을 제조하는 단계;
(3) 증열 처리하고 건조한 후 분쇄한 마카 분말에 물을 0.8~1.2:13~17(w:v) 비율로 첨가하여 75~85℃에서 25~35분 동안 추출하고 여과한 후 농축하여 5~6 brix의 마카 추출물을 제조하는 단계;
(4) 증열 처리하고 건조한 후 분쇄한 산수유 분말에 물을 0.8~1.2:13~17(w:v) 비율로 첨가하여 75~85℃에서 25~35분 동안 추출하고 여과한 후 농축하여 5~6 brix의 산수유 추출물을 제조하는 단계;
(5) 홍삼에 물을 0.8~1.2:13~17(w:v) 비율로 첨가하여 85~95℃에서 20~28시간 동안 추출한 후 여과하여 홍삼 추출물을 제조하는 단계;
(6) 상기 (2)단계의 제조한 비수리 추출물, 상기 (3)단계의 제조한 마카 추출물, 상기 (4)단계의 제조한 산수유 추출물 및 상기 (5)단계의 제조한 홍삼 추출물을 2.5~3.5:1.6~2.4:1.6~2.4:2.5~3.5 부피비율로 혼합하여 식물 혼합 추출물을 제조하는 단계; 및
(7) 더치커피에 더치커피 부피대비 상기 (1)단계의 제조한 침향 추출물 0.27~0.33%와 상기 (6)단계의 제조한 식물 혼합 추출물 0.18~0.22%를 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 더치커피의 제조방법.The method according to claim 1,
(1) A 35 to 45% (v / v) ethanol solution was added to the precipitated powder at a ratio of 0.8 to 1.2: 8 to 10 (w: v) at 75 to 85 ° C for 40 to 60 minutes, To 60% (v / v) to obtain an aqueous extract;
(V / v) ethanol was added at a ratio of 0.8-1.2: 13-17 (w: v) to the pulverized syrup powder after the heat treatment, dried and then dried at 75-85 ° C for 16-20 hours Extracting, filtering and concentrating to produce an aqueous 5 ~ 6 brix extract;
(3) Water was added at a ratio of 0.8-1.2: 13-17 (w: v) to the maca powder which had been subjected to a heat treatment, dried and pulverized, and extracted at 75-85 ° C for 25-35 minutes. After filtration, Preparing a maca extract of 6 brix;
(4) Water was added in the ratio of 0.8-1.2: 13-17 (w: v) to the millet powder after the heat treatment, dried and pulverized. The mixture was extracted at 75-85 ° C for 25-35 minutes, filtered, Preparing a brix extract of 6 brix;
(5) adding water to the red ginseng at a ratio of 0.8-1.2: 13-17 (w: v), extracting the mixture at 85-95 ° C for 20-28 hours, and then filtering to prepare a red ginseng extract;
(6) The method for producing a fermented soybean curd refuse according to any one of (1) to (3), wherein the extract of step (2), the maca extract prepared in step (3) : 1.6 to 2.4: 1.6 to 2.4: 2.5 to 3.5 volume ratio to prepare a plant mixture extract; And
(7) mixing 0.27-0.33% of the thus-obtained aerial extract prepared in step (1) and 0.18-0.22% of the plant mixed extract prepared in step (6) with respect to the volume of Dutch coffee in Dutch coffee ≪ / RTI >
(1) 침향 분말에 35~45%(v/v) 에탄올을 0.8~1.2:8~10(w:v) 비율로 첨가하여 75~85℃에서 40~60분 동안 추출하고 여과한 후 40~60%(v/v) 양이 될 때까지 농축하여 침향 추출물을 제조하는 단계;
(2) 95~105℃에서 1~3분 동안 증열 처리하고 50~60℃에서 20~28시간 동안 건조한 후 분쇄한 비수리 분말에 55~65%(v/v) 에탄올을 0.8~1.2:13~17(w:v) 비율로 첨가하여 75~85℃에서 16~20시간 동안 추출하고 여과한 후 농축하여 5~6 brix의 비수리 추출물을 제조하는 단계;
(3) 95~105℃에서 1~3분 동안 증열 처리하고 50~60℃에서 20~28시간 동안 건조한 후 분쇄한 마카 분말에 물을 0.8~1.2:13~17(w:v) 비율로 첨가하여 75~85℃에서 25~35분 동안 추출하고 여과한 후 농축하여 5~6 brix의 마카 추출물을 제조하는 단계;
(4) 95~105℃에서 1~3분 동안 증열 처리하고 50~60℃에서 20~28시간 동안 건조한 후 분쇄한 산수유 분말에 물을 0.8~1.2:13~17(w:v) 비율로 첨가하여 75~85℃에서 25~35분 동안 추출하고 여과한 후 농축하여 5~6 brix의 산수유 추출물을 제조하는 단계;
(5) 홍삼에 물을 0.8~1.2:13~17(w:v) 비율로 첨가하여 80~90℃에서 20~28시간 동안 추출한 후 여과하여 홍삼 추출물을 제조하는 단계;
(6) 상기 (2)단계의 제조한 비수리 추출물, 상기 (3)단계의 제조한 마카 추출물, 상기 (4)단계의 제조한 산수유 추출물 및 상기 (5)단계의 제조한 홍삼 추출물을 2.5~3.5:1.6~2.4:1.6~2.4:2.5~3.5 부피비율로 혼합하여 식물 혼합 추출물을 제조하는 단계; 및
(7) 더치커피에 더치커피 부피대비 상기 (1)단계의 제조한 침향 추출물 0.27~0.33%와 상기 (6)단계의 제조한 식물 혼합 추출물 0.18~0.22%를 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 더치커피의 제조방법.The method of claim 3,
(1) A 35 to 45% (v / v) ethanol solution was added to the precipitated powder at a ratio of 0.8 to 1.2: 8 to 10 (w: v) at 75 to 85 ° C for 40 to 60 minutes, To 60% (v / v) to obtain an aqueous extract;
(V / v) ethanol was added in an amount of 0.8 to 1.2: 13 to the pulverized syrup powder after being steamed at 95 to 105 ° C for 1 to 3 minutes, dried at 50 to 60 ° C for 20 to 28 hours, 17 (w: v), extracting the mixture at 75 to 85 ° C for 16 to 20 hours, filtering and concentrating the mixture to prepare an aqueous 5 to 6 brix extract;
(3) steam treatment at 95 to 105 ° C for 1 to 3 minutes, drying at 50 to 60 ° C for 20 to 28 hours, water added to pulverized maca powder at a ratio of 0.8 to 1.2: 13 to 17 (w: v) And then extracted at 75 to 85 ° C for 25 to 35 minutes, filtered and concentrated to prepare a maca extract of 5 to 6 brix;
(4) adding water at a ratio of 0.8 to 1.2: 13 to 17 (w: v) to the ground powder of the milled powder after being steamed at 95 to 105 ° C for 1 to 3 minutes and dried at 50 to 60 ° C for 20 to 28 hours Extracting at 75 to 85 ° C for 25 to 35 minutes, filtering and concentrating to prepare a 5 to 6 brix of corn oil extract;
(5) adding water to the red ginseng at a ratio of 0.8-1.2: 13-17 (w: v), extracting the mixture at 80-90 ° C for 20-28 hours, and then filtering to prepare a red ginseng extract;
(6) The method for producing a fermented soybean curd refuse according to any one of (1) to (3), wherein the extract of step (2), the maca extract prepared in step (3) : 1.6 to 2.4: 1.6 to 2.4: 2.5 to 3.5 volume ratio to prepare a plant mixture extract; And
(7) mixing 0.27-0.33% of the thus-obtained aerial extract prepared in step (1) and 0.18-0.22% of the plant mixed extract prepared in step (6) with respect to the volume of Dutch coffee in Dutch coffee ≪ / RTI >
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