KR101884223B1 - Coffee bead and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a coffee bead capable of providing a coffee material which can be enjoyed in a different way by extracting and molding a coffee from a bean of a different dimension by excluding a monodonous, The present invention relates to a method for producing a coffee bead, comprising: a first step of obtaining a bean; A second step of rapidly freezing the selected beans to obtain frozen beans; A third step of grinding the frozen beans with fine particles to obtain bean microparticles; A fourth step of preparing the bean microparticles as a bean base liquid; A fifth step of molding the bean base liquid into bean beads; And a sixth step of storing the bean curd in a refrigerator to obtain aged coffee beads.
The present invention configured as described above provides a coffee be extracted from a bean-shaped coffee bean in a totally different dimension from a conventional conventional coffee bean extracting method. Therefore, a bean-shaped coffee bean can be enjoyed in a different manner, And the coffee bead according to the present invention can be widely applied as a basic food such as jam, fruit drink, dairy product, and bakery which require high temperature sterilization or high temperature cooking as well as coffee beverage, and can be applied in various forms .

Description

 TECHNICAL FIELD The present invention relates to a coffee bead manufacturing method and a coffee bead manufacturing method,

The present invention relates to a process for producing coffee beads and a coffee bead produced therefrom. More specifically, the present invention relates to a process for producing a coffee bead by extracting coffee from a coffee bean at an entirely different level by excluding a conventional single- The present invention relates to a process for producing a coffee bead capable of providing a coffee material which can be enjoyed in a different manner, and a coffee bead produced thereby.

One of the most popular and favorite food today is coffee, which is produced through the process of refining, roasting, compounding, grinding and extracting raw coffee seeds, a seed of coffee tree fruit. Coffee has already been with humankind since 9C. There are about 40 kinds of coffee. There are moisture, ash, fat, crude fiber, crude protein and caffeine in coffee beans. Especially, caffeine, which is known to be contained in a large amount in coffee, has a strong action of stimulation, diuretic action, and a stimulating action to stimulate the central nervous system. When an appropriate amount of coffee is used, stress is relieved, It has a feeling of being solved and is being used by everyone. In addition, coffee contains cafestol and kahweol, and it has been reported that these components can prevent the effect of hangover resolution and liver toxicity by promoting acetaldehyde decomposition, Cholesterol and has been known to have effects such as reduced, has become widely popular drink with modern people. However, on the other hand, in addition to the above-mentioned useful properties, coffee, which is a main functional ingredient of coffee, is known to be so powerful that its addictivity can not be ignored. Therefore, it is not socially acceptable to caffeine, Therefore, there is a considerable number of customers who are reluctant to consume coffee. Therefore, the present invention has developed and produced decaffeinated coffee beans which have chemically removed caffeine. In addition, Has been undergoing various researches and developments for beverages having a certain amount of water.

On the other hand, a coffee bean-rich coffee beans are roasted coffee beans by coarsely crushing or finely grinding it, and then extracted with hot water or high-temperature high-pressure water using a filter or an extractor to make drip coffee or espresso, The extract to be hydrolyzed is a part of the coffee beans, and the fragrant and nutritive components of a large amount of coffee beans are left as they are in the extraction foil. Moreover, most of the coffee raw materials used in conventional instant coffee, coffee drinks, confectionery, baking, ice cream, and dairy products use coffee extracts extracted from hot coffee beans, and these coffee extracts are commercially available In order to overcome this problem, most of the coffee aroma is lost in such a manufacturing process. In order to overcome this problem, the coffee aroma lost in the manufacturing process is collected and re-concentrated in the coffee extract or coffee powder concentrated before drying. There are many limitations in the incorporation of coffee aroma as well as a problem in that the manufacturing process is complicated and the extraction foil containing many nutrients such as dietary fiber, protein, polysaccharide and the like is not utilized.

Therefore, a liquid coffee powder having an ultrafine grain size that is rich in bean coffee aroma and retained in stability without deterioration of the coffee aroma even after storage for a long period of time can be prepared, and the whole coffee bean Korean Patent Laid-Open Publication No. 2013-0076210 (Patent Document 1) discloses a process for producing a roasted coffee beans by a) selecting roasted coffee beans, b) cooling the roasted coffee beans Wherein the pulverized coffee bean powder is immersed in water to prepare a paste, and d) wet pulverizing the coffee bean paste using a pulverizer or a blender. ≪ / RTI > a method of making ultra fine grain coffee bean paste in which flavor of flavor is preserved.

However, the invention disclosed in the above-mentioned Patent Document 1 is to produce an ultra-fine particle cup paste capable of minimizing the loss of beans, and although it can solve the conventional problems with the bean loss, There are many problems in preserving use and flavor. Accordingly, the present inventors have made intensive studies on coffee extracts which can enjoy the inherent fragrance and functionality of coffee in a different way while solving these problems, thus completing the present invention.

Patent Document 1: Korean Patent Laid-Open Publication No. 2013-0076210

SUMMARY OF THE INVENTION Accordingly, the present invention has been accomplished in view of the above-mentioned prior arts, and it is a main object of the present invention to provide a coffee bean grinder which grinds coffee beans and grinds the coffee beans to extract cold water (hot duck) / hot water (hand drip) The present invention is to develop and provide a coffee material which can be enjoyed in a different manner by extracting and molding coffee from a bean of a different dimension by excluding a conventional coffee extracting method which is monotonous and has a lot of bean loss.

It is another object of the present invention to provide a coffee bead molded in a bead shape so as to be able to be applied to various forms of coffee material having the above-mentioned excellent characteristics and reduced in the loss of bean curd.

It is still another object of the present invention to provide a production method capable of more easily producing coffee beads having the aforementioned excellent characteristics.

The present invention may also be directed to accomplish these and other objects, which can be easily derived by those skilled in the art from the overall description of the present specification, in addition to the above-mentioned and obvious objects.

According to another aspect of the present invention, there is provided a method of manufacturing a coffee bead comprising:

A first step of distributing green beans at 160 to 230 ° C for 10 to 18 minutes to obtain beans;

A second step of rapidly freezing the selected beans to obtain frozen beans;

A third step of grinding the frozen beans with fine particles to obtain bean microparticles;

A fourth step of mixing the bean microparticles with sodium alginate and purified water to prepare a bean base liquid;

A fifth step of dropping the bean base liquid into a coagulating liquid and molding it into bean beads; And

And a sixth step of storing aged bead in the refrigerator by storing the bean curd extracted from the coagulating solution in a refrigerator.

According to another aspect of the present invention, in the fourth step, a residue is further added to produce a bean base liquid.

According to still another embodiment of the present invention, in the fourth step, gellan gum is further added to produce a bean base liquid.

According to another aspect of the present invention, in the fifth step, the bead coagulating solution is a calcium lactate solution or a citric acid solution and the concentration is 1 to 12% (v / v).

According to still another embodiment of the present invention, the refrigeration storage in the sixth step is performed in a refrigerator for 12 hours or more under a temperature condition of 0 ° C or more and 10 ° C or less.

According to another aspect of the present invention, there is provided a coffee bead comprising:

A first step of obtaining frozen beans by rapid freezing of the selected beans; and a third step of grinding frozen beans with fine particles to obtain bean sprouts. A fourth step of mixing the bean microparticles with sodium alginate and purified water to prepare a bean base liquid; a fifth step of dropping the bean base liquid into a coagulating liquid and molding it into bean beads; and cooling the bean beads, To obtain an aged coffee bead.

The coffee bead of the present invention having the above-described structure and the method of producing the coffee bead according to the present invention are different from conventional coffee extracting methods in that coffee is extracted from beans and molded into a bead shape so that coffee can be enjoyed in a different manner The coffee bead manufactured according to the present invention can be sterilized even at a high temperature of 95 ° C or higher and can be sterilized at a high temperature, so that it is hygienically safe and can be used for coffee beverages, It is industrially useful to provide a coffee material which can be widely used as basic foodstuffs such as jams, fruit drinks, dairy products, and bakery that require cooking, and can be applied in various forms.

1 is a flow chart of a coffee bead manufacturing process according to a preferred embodiment of the present invention.
2 is a photograph of a bean-roasted bean curd to prepare a coffee bead according to the present invention.
3 is a photograph showing a micro-air jet mill used for producing a coffee bead according to a preferred embodiment of the present invention.
4 is a micrograph of a bean mill pulverized by the micro-air jet mill of FIG. 3 used to produce coffee beads according to a preferred embodiment of the present invention.
Fig. 5 is a photograph of a beak of bean coffee prepared according to a preferred embodiment of the present invention in a bulk form.
Fig. 6 is a photograph of a bean coffee bead prepared according to a preferred embodiment of the present invention in a state in which the bead is dispersed in the running water.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described in more detail with reference to the accompanying drawings. However, it is needless to say that the scope of the present invention is not limited thereto.

In this specification, the present embodiments are provided to provide a complete disclosure of the present invention and to fully disclose the scope of the invention to a person having ordinary skill in the art to which the present invention belongs. It is only defined by the claims. Thus, in some embodiments, well-known components, well known operations, and well-known techniques are not specifically described to avoid an undesirable interpretation of the present invention.

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In the present specification, the singular forms include plural forms unless otherwise specified in the specification. Also, components and acts referred to as " comprising (or comprising) " do not exclude the presence or addition of one or more other components and operations.

Fig. 1 is a flow chart of a coffee bead manufacturing process according to a preferred embodiment of the present invention, Fig. 2 is a photograph of a bean root roasted to prepare coffee beads according to the present invention, Fig. 3 is a preferred embodiment Fig. 4 is a photograph showing the micro-air jet mill used for producing coffee beads according to the present invention. Fig. 4 is a graph showing the micro- And Fig. 5 is a photograph of the bean of coffee bean produced in accordance with a preferred embodiment of the present invention in a bulk form.

Referring to the drawings, a method of manufacturing a coffee bead according to a preferred embodiment of the present invention includes a first step of obtaining a bean of the shape shown in FIG. 2 by distributing green beans at 160 to 230 ° C for 10 to 18 minutes; A second step of rapidly freezing the selected beans to obtain frozen beans; A third step of pulverizing the frozen beans into fine particles by a micro-air jet mill as shown in Fig. 3 to obtain bean microparticles as shown in Fig. 4; A fourth step of mixing the bean microparticles with sodium alginate and purified water to prepare a bean base liquid; A fifth step of dropping the bean base liquid into a coagulating liquid and molding the bean bean as shown in Fig. 5; And a sixth step of storing aged bead in a refrigerator by storing the bean curd extracted from the coagulating solution in a refrigerator.

According to another preferred embodiment of the present invention, in the first step, although not particularly limited thereto, it is preferable to distribute green beans at 160 to 230 DEG C for 10 to 18 minutes to obtain beans as shown in Fig. 2 . That is, by distributing the steel in this way, a coffee crema (golden coffee oil) is sufficiently generated, and the coffee flavor can be extracted to the maximum.

Next, the thus-obtained beans can be arbitrarily roughened, for example, a bean-sorting step of sorting defective beans such as broken beans.

The thus-selected beans are rapidly frozen to obtain frozen beans. This step may be performed by rapidly freezing the beans at -196 ° C. using liquid nitrogen, By this rapid freezing, it acts to give constant hardness to the bean.

Next, the beans frozen in the second step are pulverized into fine particles having a diameter of 0.5 to 45 micrometers, preferably using a grinding apparatus such as the micro-air jet mill shown in FIG. 3, . At this time, when the diameter of the bean microparticles is less than 0.5 micrometer, coagulation phenomenon occurs after milling, resulting in poor workability. On the other hand, if the diameter of the beads is more than 45 micrometers, the texture in the mouth after beading is deteriorated.

The micro-air jet mill shown in FIG. 3 is rotated by high-speed eddy-current air when a bean is placed in the center of the micro-air jet mill, and the bean is crushed into fine particles by vibration due to high-frequency pressure fluctuation. Conventional general crushers have a disadvantage in that the flavor of the beans is lowered due to frictional heat at the time of crushing. However, the micro-air jet mill used in accordance with the present invention does not generate frictional heat, thereby maintaining the original flavor of the beans. Further, in the present invention, since the bean pulp obtained by pulverizing the beans into fine particles is used instead of using the extract liquid obtained by extracting the bean curd, the bean curd is rarely generated, So that the effect of minimizing the foreign object can be provided.

Next, the fourth step of mixing the soybean microparticles prepared as described above with sodium alginate and water, preferably purified water, is followed by a fourth step of preparing the bean bases. The sodium alginate used at this time acts as a thickener.

According to a preferred embodiment of the present invention, in the fourth step, a coal can be further added to produce a bean basecoat. If only sodium alginate is added and molded into beads, there is a problem that the molded coffee beads are loosely shaped like a jelly, and the texture is reduced. However, when the addition of xanthan gum is added, the beads are corrugated (touched) and the texture can be improved.

According to a further preferred embodiment of the present invention, in the fourth step, gellan gum is further added to produce a bean base liquid, which has a similar action to the xanthan gum. When gellan gum is further added, the beads become more tangled The texture is improved.

In addition, sweeteners (eg, sugar beet sugar, oligosaccharides, sugar alcohols of maltitol / sorbitol), acidifiers (citric acid) and acidity control agents (sodium citrate) may be further added to the bean bases.

In the fourth step, the preparation of the bean base liquid is preferably carried out by mixing 1 to 15 wt% of ground beef particles, 0.5 to 5 wt% of sodium alginate, 1 to 2 wt% of xanthan gum, 0.001 to 3 wt% of gellan gum, %, Citric acid, sodium citrate, and purified water may be added as the remainder at an appropriate ratio.

In the next step, the fifth step of dripping the bean base liquid obtained in the above step into the coagulating solution and molding it into bean beads is performed. According to a preferred embodiment of the present invention, for example, a calcium lactate solution or a citric acid solution may be used as the coagulating solution for forming into the beads. When the bean base liquid is dropped onto the water tank containing the coagulating liquid, the bean base is formed into the bean bead bulk as shown in Fig. At this time, the calcium lactate solution showed better bead stability than the citric acid solution.

According to a preferred embodiment of the present invention, the concentration of the calcium lactate solution or citric acid solution used as the bead coagulating solution used in the fifth step is preferably 1 to 12% (v / v). If these concentrations are less than 1% (v / v), there is a problem that beads are not formed, which is undesirable. Conversely, when the concentration exceeds 12% (v / v)

The shape of the molded bead is not particularly limited here, but it is preferable that the bead has a size of 1 mm to 10 mm.

Next, when the bead is formed in the above step, the bead is removed from the coagulating solution, and then stored in the refrigerator for aging. In this aging step, the bead coagulating liquid penetrates into the bead, It gives shape stability required when applied to food cooking. For example, FIG. 6 is a photograph of a bean coffee bead prepared according to a preferred embodiment of the present invention in a state in which bead is dispersed in the fresh water, and the coffee bead of the present invention undergoes the aging step, It is possible to maintain the shape thereof without being dissolved and to give distinctive aesthetics and texture.

According to another preferred embodiment of the present invention, it is preferable that the aging step is performed in a refrigerator for 12 hours or more at a temperature higher than 0 ° C and 10 ° C or lower. If the temperature is lower than 0 占 폚, that is, if frozen, the coagulating liquid will not sufficiently penetrate into the bead, and if it exceeds 10 占 폚, the molding stability tends to deteriorate. In addition, if it is stored for less than 12 hours in the aging step, the possibility that the stored bead is broken at high temperature sterilization with the stored product becomes undesirable.

Coffee jelly prepared according to the conventional method is generally melted at a temperature of 40 ° C, while the coffee bead produced according to the manufacturing method of the present invention is stable at a high temperature of 95 ° C or higher and can be sterilized at a high temperature (See photographs in which coffee beads according to the present invention shown in FIG. 6 are dispersed in beverage), as well as jams, fruit drinks, dairy products, bakery products requiring high temperature sterilization or high temperature cooking, And can be widely used as basic foodstuffs.

As described above, the technical idea of the coffee bead and the manufacturing method thereof according to the present invention has been specifically described in the preferred embodiments, but it should be noted that the above-described embodiments are for explanation purposes only and not for the purpose of limitation do. It will be apparent to those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined by the appended claims.

(Without reference numerals)

Claims (6)

The first step of distributing the green beans at 160 to 230 DEG C for 10 to 18 minutes to obtain the beans,
A second step of rapidly freezing the selected beans to -196 캜 using liquid nitrogen to obtain frozen beans;
A third step of pulverizing the frozen beans with fine particles having a diameter of 0.5 to 45 micrometers to obtain bean microparticles;
A fourth step of mixing the bean microparticles with sodium alginate, a sweetener, and purified water to prepare a bean base liquid;
A fifth step of dropping the bean base solution into a coagulating solution having a concentration of citric acid solution of 1 to 12% (v / v) and molding the bean beads; And
And a sixth step of cooling the bean curd recovered from the coagulating solution at a temperature of 0 ° C or higher and 10 ° C or lower for 12 hours or longer to obtain aged coffee beads,
The fourth step of producing the bean-base liquid comprises
Zinc and gellan gum are further added to improve texture,
Characterized in that it is mixed with 1 to 15 wt% of ground bean particles, 0.5 to 5 wt% of sodium alginate, 1 to 2 wt% of xanthan gum, 0.001 to 3 wt% of gellan gum, and 1 to 70 wt% Method of making coffee beads. delete delete delete delete A coffee bead characterized in that it is produced according to claim 1.

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