KR101926591B1 - Method for producing functional dutch coffee containing herbs - Google Patents

Abstract

The present invention relates to a method for preparing herb Dutch coffee and the herb Dutch coffee prepared by the method. According to an embodiment of the present invention, a method for preparing the herb Dutch coffee includes the steps of: (a) inputting crystals in a roaster and pre-heating the same; (b) roasting coffee beans input to the pre-heated roaster and roasting the coffee beans again with heat in the crystals after taking the crystals and coffee beans out of the roaster while emitting heat therefrom; (c) preparing coffee powder after cooling the coffee beans emitting heat in step (b) and grinding the same after freeze-drying; (d) filling the coffee powder in a filter container and pouring water therein in order to extract Dutch coffee; (e) mixing a stevia extract, a lemongrass extract, a Euonymus alatus concentrate, an Actinidia arguta shoot concentrate, a Clematis apiifolia concentrate in order to prepare a mixed herb extract; and (f) mixing the mixed herb extract prepared in step (e) with the Dutch coffee in step (d).

Description

Technical Field [0001] The present invention relates to a method for producing a functional Dutch coffee containing a herb,

The present invention relates to a method for producing a herbal mixed extract, which comprises mixing a stevia extract, a lemon grass extract, an arrowwood concentrate, a nettle concentrate and a lignocellulosic extract to prepare a herbal mixed extract; And mixing the Dutch coffee with the herbal mixed extract prepared above, and a herb Dutch coffee prepared by the method.

Coffee is one of the most popular beverage drinkers in the modern world, with about 70-80% of the world population being in the spotlight as the second most drinkable drink in the world. It contains not only caffeine, the main ingredient in coffee, but also other tannins, sugars, bitter components and various aromatic compounds. We drink about 40 to 108 mg of caffeine in a cup of coffee, and 2 to 4 mg of caffeine in a decaffeinated 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 and excreted through the kidneys by urinary excretion. About 3 ~ 6% of the intake of caffeine is metabolized and excreted directly into the kidney.

The effect of caffeine on the human body is widely known, and it has been recently reported that it is good for the treatment and prevention of diabetes and also includes antioxidants. On the other hand, a large amount of coffee consumption is known to lead to a decrease in bone density. Caffeine contained in coffee accounts for a decrease in bone density as a mechanism to increase the excretion of calcium into the urine and bowel.

Caffeine, a major component of coffee, is odorless, bitter, and soluble in water. Caffeine is a major component of coffee. It contains caffeine, chlorogenic acid, niacin, potassium, trigonell and amino acids. It is also used in asthma treatment in the West because stimulation of caffeine causes the mucous secretions of the bronchi to dry and contraction of blood vessels. Coffee also plays a role in the treatment of alcoholism and liver function, and a large amount of caffeine ingestion promotes gastric acid secretion, loosening the sphincter that connects the esophagus, and gastric acid can reverse the esophagus and exacerbate heartburn. Insomnia, , And it may also cause osteoporosis.

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 term "herb" means "grass" derived from the Latin herba, but it is a generic term for plants that stem, leaf, flower, and root are useful for humans in modern times. It has been closely related to human life. This has been widely used as a spice for improving taste and smell in western dishes and eliminating unpleasant odor. In Korea, natural spices such as persimmon, garlic, red pepper, and mugwort, motherwort, . It is also widely used as an antimicrobial agent for the treatment of mild nervous system diseases such as depression, insomnia, headache and anxiety, acne, seizures, gum disease and gynecological diseases and it is widely used as an antibacterial agent for allergies, chronic pain, hyperlipemia, cancer, Herbs have been used to treat intractable diseases such as systemic diseases and have shown many effects.

Korean Patent No. 1865409 discloses a process for producing Dutch coffee, and Korean Patent No. 1523852 discloses a process for producing herbal Dutch coffee. However, the process for preparing functional Dutch coffee containing the herb of the present invention It is different.

The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a method for producing Dutch coffee using herbs and medicinal plants capable of improving the active ingredients, functionality and flavor of Dutch coffee, Selection and pre-treatment, mixing ratio, optimum preparation conditions such as coffee extract, etc., and it has excellent antioxidant activity while containing a large amount of polyphenols and flavonoids, harmonizes the unique taste of coffee with a delicate taste, .

In order to solve the above-mentioned problems, the present invention provides a method for manufacturing a roaster, comprising the steps of: (a) (b) roasting the roasted coffee beans in the preheated roaster in step (a), removing the coffee and the crystal from the roaster, and cooling the roasted coffee with heat to roast the coffee; (c) cooling the heat-treated coffee in the step (b), lyophilizing and pulverizing the coffee to prepare a coffee powder; (d) filling the filter cake with the coffee powder prepared in the step (c) and pouring water to extract the instant coffee; (e) preparing a herbal mixed extract by mixing the stevia extract, lemon grass extract, arrow egg concentrate, honey extract, and lignocellulosic extract; And (f) mixing the extracted Dutch coffee obtained in the step (d) with the herb mixed extract prepared in the step (e).

The present invention also provides a herb Dutch coffee produced by the above method.

The coffee of the present invention can prepare a hot coffee having a high degree of preference by harmonizing the flavor of the herb and the medicinal plant with the inherent taste of the coffee by mixing an appropriate amount of the herb and the medicinal plant and also can effectively extract the herb and the medicinal plant Phenolic compounds and flavonoids can be provided in a large amount and can provide a Dutch coffee which is excellent in antioxidative activity and can contribute to public health.

FIG. 1 is a diagram illustrating a manufacturing process of the herb Dutch coffee of the present invention.

In order to achieve the object of the present invention,

(a) injecting the crystal into the roaster and preheating it;

(b) roasting the roasted coffee beans in the preheated roaster in step (a), removing the coffee and the crystal from the roaster, and cooling the roasted coffee with heat to roast the coffee;

(c) cooling the heat-treated coffee in the step (b), lyophilizing and pulverizing the coffee to prepare a coffee powder;

(d) filling the filter cake with the coffee powder prepared in the step (c) and pouring water to extract the instant coffee;

(e) preparing a herbal mixed extract by mixing the stevia extract, lemon grass extract, arrow egg concentrate, honey extract, and lignocellulosic extract; And

(f) mixing the extracted Dutch coffee obtained in the step (d) with the herb mixed extract prepared in the step (e).

In the method of manufacturing the herb Dutch coffee of the present invention, the modification of the step (a) and the coffee bean of the step (b) may be preferably carried out at a ratio of 2.5 to 3.5: 0.8 to 1.2, 3: 1 weight ratio. The addition of the above - mentioned ratio of corn and coffee beans to roasted coffee to improve the various functional ingredients and flavor of the coffee.

Further, in the process for producing the herb Dutch coffee according to the present invention, the step (b) is preferably carried out by roasting the coffee beans into the preheated roaster and roasting them for 12 to 15 minutes until brown, And coffee are removed from the roaster and the coffee can be roasted for 7 to 8 minutes until it is darkened with the heat remaining on the crystal. Roasting is an important step in the process of coffee processing. It is the process of applying heat until proper color and flavor is achieved, and various physicochemical reactions that determine the quality of the final coffee bean are taking place. As the roasting method, various conventional methods such as a hot air blowing method, a semi-thermal blowing method, and a flame blowing method can be used, and preferably a semi-thermal blowing method can be used. Roasting the coffee under the above conditions produced the best coffee flavor and aroma, and roasted with coffee that had an appropriate sourness, bitter taste and sweet taste. Particularly, it was possible to prepare coffee with the maximized effect of improving the active ingredient and functionality.

Further, in the process for producing the herb Dutch coffee of the present invention, the coffee powder of the step (c) can be prepared by lyophilizing the coffee, preferably at a temperature of -50 to -80 캜 for 3 to 6 days, Preferably, the coffee can be prepared by lyophilizing at -60 to -65 DEG C for 4 to 5 days and then pulverizing. The lyophilization and pulverization of the coffee under the above conditions did not destroy the effective ingredient of the coffee, so bitter taste was reduced and the preference degree could be improved.

In addition, in the process for producing the herb Dutch coffee of the present invention, the extraction in the step (d) is preferably carried out by filling 80 to 120 g of the modified coffee powder into the filter pail and pouring 400 to 500 mL of water at 3-7 DEG C, More preferably, the filter cake is filled with 100 g of the modified coffee powder and 450 mL of water at 5 DEG C is poured to extract the hot coffee. 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.

Further, in the method for producing a herb Dutch coffee according to the present invention, the Stevia extract of step (e) is preferably steamed at 90 to 100 ° C for 1 to 3 minutes and then heated at 35 to 45 ° C for 20 to 28 hours (V / w) of water to the dried and crushed stevia powder, extracting the mixture at 85 to 95 ° C for 5 to 7 hours, and then filtering the mixture. More preferably, the stevia is dried at 100 ° C (V / w) of water to stevia powder which has been dried for 24 hours at 40 ° C for 2 minutes, followed by extraction at 90 ° C for 6 hours and then filtration.

In addition, in the process for producing the herb Dutch coffee of the present invention, the lemon grass extract of step (e) preferably comprises 10 to 20 times (v / w) water of lemon grass dried at 25 to 30 DEG C for 20 to 28 hours (V / w) is added to the lemon grass which is dried at 25 to 30 ° C for 24 hours, and after 90 minutes, Lt; 0 > C for 6 hours and then filtered.

In addition, in the method of the present invention for producing a herb Dutch coffee, the arrow egg concentrate, the olive oil concentrate and the lavender concentrate of step (e) are preferably selected from the group consisting of arrowhead, After vigorous heat treatment for 3 minutes, dried at 45 ~ 55 ℃ for 20 ~ 28 hours, water was added 10 ~ 20 times (v / w) to the crushed eggplant powder, After the extraction at 95 ° C for 1 to 3 hours, the filtered filtrate can be concentrated to a concentration of 10 to 14 brix. More preferably, the order of the arrows, the order of the sprouts and the order of the sprouts are each heated for 2 minutes at 100 ° C After adding water (v / w) 15 times (v / w) to the powdered oat flour, powdered oat flour, and powdered oat flour, dried at 50 ° C for 24 hours and then extracted at 90 ° C for 2 hours, Lt; / RTI > The preparation of the stevia extract, the lemon grass extract, the arrow tree concentrate, the nettle concentrate and the lavender concentrate are pre-processed, extracted and concentrated under the condition of the step (e) The herbal extract and the herbal concentrate for medicinal plants, which are easy to mix and have excellent flavor, can be prepared.

In addition, in the method for producing a herb Dutch coffee of the present invention, the herb mixed extract solution of step (e) comprises 35 to 45% by volume of a stevia extract, 35 to 45% by volume of a lemon grass extract, 8 to 12% by volume of the concentrate, 4 to 6% by volume of the honey concentrate, and 4 to 6% by volume of the lather paste concentrate can be mixed. More preferably, 40% by volume of the stevia extract and lemon grass extract 40% by volume, 10% by volume of an eggplant concentrate, 5% by volume of a nettle concentrate and 5% by volume of a lather paste concentrate. The herbal mixed extracts mixed with the above materials and the mixing ratios could be prepared as a herbal mixed extract solution having high total phenol and flavonoid content and antioxidative activity and suitable for the production of Dutch coffee having excellent taste.

In the method of the present invention, the mixture of step (f) may be mixed with the mixture of the hot coffee and the herbal mixture at a ratio of 94 to 96: 4 to 6, more preferably, The herb blend extract may be mixed in a volume ratio of 95: 5. Mixing in the same ratio as above resulted in good taste and flavor of the Dutch coffee and herbal mixture, and the bitter taste was reduced, so that the coffee could be produced with excellent taste.

The method for producing a herb Dutch coffee according to the present invention, more specifically,

(a) adding 2.5 to 3.5 kg of fertilizer to a roaster unit and preheating it to 220 to 240 ° C;

(b) 0.8 to 1.2 kg of coffee beans is roasted in the preheated roaster of step (a), roasted for 12 to 15 minutes, and the coffee is removed from the roaster and the coffee is heated for 7 to 8 minutes While roasting;

(c) cooling the heat-treated coffee in step (b) to 30-35 占 폚, lyophilizing at -50 to -80 占 폚 for 3 to 6 days, and pulverizing to prepare a coffee powder;

(d) filling 80-120 g of the prepared coffee powder in step (c) into a filter pail and pouring 400-500 mL of water at 3-7 DEG C to extract 270-300 mL of Dutch coffee;

(e) Stevia is steamed at 90 to 100 ° C for 1 to 3 minutes, then dried at 35 to 45 ° C for 20 to 28 hours, and water is added 10 to 20 times (v / w) to the crushed Stevia powder Extracting at 85 to 95 ° C for 5 to 7 hours, and then filtering to prepare an extract of Stevia;

(f) 10 to 20 times (v / w) of water was added to lemon grass dried at 25 to 30 ° C for 20 to 28 hours, then extracted at 85 to 95 ° C for 5 to 7 hours and filtered to prepare lemon grass extract ;

(g) The order of the arrowhead, dalrae, and lavender respectively were heated at 90 to 100 ° C for 1 to 3 minutes, dried at 45 to 55 ° C for 20 to 28 hours, (V / w) of water at a ratio of 10 to 20 times, and then the mixture was extracted at 85 to 95 ° C for 1 to 3 hours. The filtrate was concentrated to 10 to 14 brix to obtain an egg plant concentrate, And a soymilk concentrate, respectively;

(h) 35 to 45% by volume of the stevia extract prepared in step (e) and 35 to 45% by volume of the lemon grass extract prepared in step (f), based on the total volume of the herbal mixed extract, Preparing a herbal mixed extract solution by mixing 8 to 12% by volume of an arrowhead concentrate, 4 to 6% by volume of a nettle concentrate, and 4 to 6% by volume of a lavender concentrate at 55 to 65 캜; And

(i) mixing the extracted Dutch coffee obtained in step (d) and the herb mixed extract prepared in step (h) at a volume ratio of 94: 96: 4 to 6,

More specifically,

(a) charging 3 kg of fertilizer into a roaster and preheating to 230 ° C;

(b) 1 kg of coffee beans is added to the preheated roaster of step (a), roasted for 12 to 15 minutes, and the coffee and the coffee are removed from the roaster, and the coffee is roasted for 7 to 8 minutes ;

(c) cooling the heat-treated coffee in step (b) to 30-35 ° C, lyophilizing at -60 to -65 ° C for 4-5 days, and pulverizing to prepare a coffee powder;

(d) filling the filter cake with 100 g of the prepared coffee powder in step (c) and pouring 450 mL of water at 5 DEG C to extract 300 mL of Dutch coffee;

(e) Stevia was steamed for 2 minutes at 100 ° C., dried at 40 ° C. for 24 hours, and 15 times (v / w) was added to the crushed stevia powder. The stevia powder was extracted at 90 ° C. for 6 hours and filtered Preparing a stevia extract;

(f) adding water 15 times (v / w) to lemon grass dried at 25 to 30 ° C for 24 hours, extracting it at 90 ° C for 6 hours, and then filtering to prepare a lemon grass extract;

(g) Each of the order of arrowhead, dalrae and lavender was heated at 100 ° C for 2 minutes, dried at 50 ° C for 24 hours, and 15 times as much as the water was added to the crushed eggplant powder, (v / w), followed by extraction at 90 ° C. for 2 hours. The filtrate was concentrated to 12 brix to prepare an arrow egg concentrate, a nettle concentrate and a lavender concentrate.

(h) 40 volume% of the stevia extract prepared in the step (e), 40 volume% of the lemon grass extract prepared in the step (f), and 40 volume% of the lemon grass extract prepared in the step (g) Mixing 10 vol% of the concentrate, 5 vol% of the nettle concentrate, and 5 vol% of the lozenge concentrate at 60 DEG C to prepare a herbal mixed extract; And

(i) mixing the extracted Dutch coffee obtained in step (d) and the herbal mixed extract prepared in step (h) at a volume ratio of 95: 5.

The present invention also provides a herb Dutch coffee prepared by the above method.

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.

Manufacturing example  1. Hub Dutch coffee  Produce

(a) 3 kg of fertilizer was added to the roaster and preheated to 230 ° C.

(b) 1 kg of Yegatcheb coffee green beans was added to the preheated roaster of step (a), the crystal and coffee were mixed in a ratio of 3: 1, and the mixture was roasted for 12 to 15 minutes until brown . After the roasting, the crystal and the coffee were taken out of the roaster and the coffee was heat-roasted to the dark state for 7 to 8 minutes with the heat remaining on the crystal.

(c) After cooling the heat-treated coffee in step (b) to 30-35 ° C, the crystal and coffee are separated. The separated coffee is lyophilized at -60 to -65 ° C for 4-5 days, Bunnq Co., USA) to prepare coffee powder.

(d) 100 g of the coffee powder prepared in the above step (c) was filled in a filter tube, and 100 mL of water at 5 캜 was poured into the flask for 20 minutes. Then, 50 mL of water was poured into the flask for 30 minutes, 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.

(e) Stevia leaves were steamed at 100 ° C for 2 minutes, dried at 40 ° C for 24 hours, added with 15 times (v / w) purified water to crushed stevia powder, extracted at 90 ° C for 6 hours, To prepare a stevia extract.

(f) Purified water was added 15 times (v / w) to lemon grass dried at 25 to 30 ° C for 24 hours, followed by extraction at 90 ° C for 6 hours, followed by filtration to prepare a lemon grass extract.

(g) The order of the arrows, the order of the sprouts and the sprouts were each heated for 2 minutes at 100 ° C, and then dried and crushed at 50 ° C for 24 hours in a hot air drier. Purified water was added 15 times (v / w) to the above prepared egg yolk powder, purple powder, and lozenge powder, and the mixture was extracted at 90 ° C for 2 hours. The filtrate was concentrated to 12 brix with a vacuum concentrator, , Nettle honey concentrate and lavender oil concentrate were prepared, respectively.

(h) 40 volume% of the stevia extract prepared in the step (e), 40 volume% of the lemon grass extract prepared in the step (f), and 40 volume% of the lemon grass extract prepared in the step (g) 10% by volume of the concentrated liquid, 5% by volume of the nettle concentrate, and 5% by volume of the lavender concentrate were mixed and stirred at 60 DEG C for 1 hour to prepare a herbal mixed extract.

(i) The Dutch coffee prepared in step (d) and the herb mixed extract prepared in step (h) were mixed at a ratio of 95: 5 (v: v) to prepare a herb Dutch coffee.

Herb mixture of herb Dutch coffee extract (volume%) Kinds Production Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Stevia extract 40 40 30 50 Lemon grass extract 40 40 50 30 Arrowwood concentrate 10 10 5 15 Concentrated sweet potato 5 - 8 2 Soybean paste concentrate 5 10 7 3

Comparative Example  One: Dutch coffee  Produce

(a) Coffee beans were put into a preheated roaster, and roasted coffee beans were ground to a regular size with a grinder (Bunnq Co., USA) to prepare coffee powder.

(b) 100 g of the coffee powder prepared in the above step (a) was poured into a filter pail, 100 mL of water at 5 캜 was poured, and the mixture was boiled for 20 minutes. Then, 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.

Comparative Example  2 to 4. Hub Dutch coffee  Produce

Herb Dutch coffee was prepared by the method of Preparation Example 1, and in the step (h), the herb mixed coffee extract was prepared using the herbal mixed extract mixture prepared by mixing the extract and the concentrate as shown in Table 1.

Comparative Example  5. Hub Dutch coffee  Produce

A herb Dutch coffee was prepared by the method of Preparation Example 1, except that the extract of Stevia extract, Lemon grass extract, Lumbergrass concentrate, Purple nettle concentrate, Lactic acid bread concentrate prepared in steps (e) to (g) And concentrated coffee juice.

(e) Stevia leaves were steamed at 100 ° C for 5 minutes, dried at 60 ° C for 12 hours, added to distilled stevia powder at 15 times (v / w), extracted at 80 ° C for 12 hours, To prepare a stevia extract.

(f) 15 times (v / w) of purified water was added to lemon grass dried at 50 ° C for 18 hours, and then extracted at 100 ° C for 3 hours and filtered to prepare a lemon grass extract.

(g) The order of the arrowhead, the order of the pineapple and the order of the pancake were each heated for 5 minutes at 100 ° C, and then dried and crushed at 25 ° C for 48 hours in a hot air drier. Purified water was added 15 times (v / w) to the prepared eggplant powder, purple powder, and powdered saliva, and the mixture was extracted at 70 ° C for 8 hours. The filtrate was concentrated to 12 brix using a vacuum concentrator, , Nettle honey concentrate and lavender oil concentrate were prepared, respectively.

Example  1: Determination of total phenolic compound content

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.

Comparison of total phenolic compounds content of herb Dutch coffee sample Total phenolic compound content (mg%) Catechin Chlorogenic acid Tannin Production Example 1 32.7 ± 0.8 56.6 ± 1.1 44.4 ± 0.8 Comparative Example 1 24.6 ± 1.3 46.3 ± 0.7 36.6 ± 0.4 Comparative Example 2 26.7 ± 0.7 49.0 ± 0.7 38.2 ± 0.7 Comparative Example 3 28.3 ± 0.8 51.4 ± 1.1 40.2 ± 0.7 Comparative Example 4 27.1 ± 1.1 50.1 ± 1.0 39.3 ± 0.7 Comparative Example 5 29.6 ± 0.9 53.2 ± 0.7 41.5 ± 0.8

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 from Table 2, the Dutch coffee of Comparative Example 1, on which the herb and medicinal plant extracts were not added, showed the lowest content on the basis of the chlorogenic acid, and the Dutch coffee of Preparation Example 1 had the lowest content , And catechin and tannin showed the same results.

Example  2: Total flavonoid content measurement

The total flavonoid content of coffee was measured by taking 1.0 ml of each sample solution into a test tube and adding 10 ml of diethyleneglycol. 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. Blank test was performed by treating distilled water instead of sample solution, and standard curve was prepared using NARINJIN (Sigma co., USA), and the total flavonoid content was determined from this.

Comparison of total flavonoid content of herb Dutch coffee sample Total flavonoid content (mg%) Production Example 1 8.2 ± 0.5 Comparative Example 1 5.0 ± 0.3 Comparative Example 2 6.2 ± 0.5 Comparative Example 3 7.0 ± 0.4 Comparative Example 4 7.2 ± 0.4 Comparative Example 5 7.7 ± 0.2

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 Dutch coffee of Preparation Example 1 showed the highest content and the Dutch coffee of Comparative Example 1 contained the lowest content.

Example  3: DPPH Radical Scatters  exam

In order to measure the antioxidative activity of the extract of coffee by hydrogen electron donating ability, 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed and stirred by diluting the samples of Preparation Example 1 and Comparative Examples. 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 = (A ₀ -A) / A ₀ 100

An: Antioxidant activity against DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without added sample

A: The absorbance of DPPH in the reaction solution and the absorbance of the sample

Comparison of DPPH radical scavenging ability of herb Dutch coffee sample DPPH value at 2,000 ppm (% relative to no treatment) IC ₅₀ (mg / kg) Production Example 1 70.4 ± 1.3 1,437.6 ± 26.8 Comparative Example 1 53.5 ± 2.3 1,899.4 ± 21.9 Comparative Example 2 58.8 ± 1.2 1,781.1 ± 21.2 Comparative Example 3 61.5 ± 2.2 1,570.2 ± 37.6 Comparative Example 4 60.5 ± 2.4 1,575.6 ± 20.4 Comparative Example 5 64.5 ± 1.3 1,500.2 ± 26.1

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 in Table 4, the antioxidant activity of Dutch coffee of Preparation Example 1 was the highest at 70.4%. 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.

Example  4: nitrite Scatters  exam

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] 100

N: Nitrite scavenging ability

A: After 1 hour of addition of the sample to 1 mM NaNO ₂ absorbance

B: 1 mM NaNO ₂ Absorbance

C: Control absorbance

Comparison of nitrite scavenging ability of herb Dutch coffee sample Nitrite scavenging ability (%) Production Example 1 53.8 ± 4.3 Comparative Example 1 23.8 ± 5.7 Comparative Example 2 32.5 ± 2.2 Comparative Example 3 42.2 ± 2.2 Comparative Example 4 40.7 ± 4.4 Comparative Example 5 44.7 ± 4.6

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 53.8% and the Dutch coffee of Comparative Example 1 without the herb and medicinal plants showed the lowest nitrite scavenging ability.

Example  5: Dutch coffee  Sensory test

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 poor, 2 points: poor, 3 points: normal, and 3 points) were evaluated by subjecting Dutch coffee of Preparation Example 1 and Comparative Example to tasting and evaluating odor, taste, bitter taste, 4 points: good, 5 points: 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.

Sensory evaluation of herb Dutch coffee sample incense flavor bitter Comprehensive preference map Production Example 1 4.8 4.7 2.2 4.6 Comparative Example 1 4.2 3.8 3.0 4.0 Comparative Example 2 4.3 4.0 2.8 4.1 Comparative Example 3 4.2 4.1 2.6 4.1 Comparative Example 4 4.3 4.1 2.6 4.2 Comparative Example 5 4.4 4.2 2.5 4.3

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.

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)

(a) injecting the crystal into the roaster and preheating it;
(b) roasting the roasted coffee beans in the preheated roaster in step (a), removing the coffee and the crystal from the roaster, and cooling the roasted coffee with heat to roast the coffee;
(c) cooling the heat-treated coffee in the step (b), lyophilizing and pulverizing the coffee to prepare a coffee powder;
(d) filling the filter cake with the coffee powder prepared in the step (c) and pouring water to extract the instant coffee;
(e) 35 to 45% by volume of a stevia extract, 35 to 45% by volume of a lemon grass extract, 8 to 12% by volume of an arrowwood concentrate, 4 to 6% by volume of a honey concentrate and 4 to 6% 6% by volume of water to prepare a herbal mixed extract; And
(f) mixing the extracted Dutch coffee obtained in the step (d) with the herb mixed extract prepared in the step (e). delete The method according to claim 1,
(a) injecting the crystal into the roaster and preheating it;
(b) roasting the roasted coffee beans in the preheated roaster in step (a), removing the coffee and the crystal from the roaster, and cooling the roasted coffee with heat to roast the coffee;
(c) cooling the heat-treated coffee in the step (b), lyophilizing and pulverizing the coffee to prepare a coffee powder;
(d) filling the filter cake with the coffee powder prepared in the step (c) and pouring water to extract the instant coffee;
(e) Stevia is heat-treated at 90 to 100 ° C for 1 to 3 minutes and then dried at 35 to 45 ° C for 20 to 28 hours. Water is added to the crushed stevia powder, and the mixture is heated at 85 to 95 ° C for 5 to 7 hours And then filtering to prepare a stevia extract;
(f) adding water to lemon grass dried at 25 to 30 ° C for 20 to 28 hours, then extracting at 85 to 95 ° C for 5 to 7 hours, and then filtering to prepare a lemon grass extract;
(g) The order of the arrowhead, dalrae, and lavender respectively were heated at 90 to 100 ° C for 1 to 3 minutes, dried at 45 to 55 ° C for 20 to 28 hours, , Water is added to the powder of the lozenge, and the mixture is extracted at 85 to 95 ° C for 1 to 3 hours, and then the filtered filtrate is concentrated to prepare an arrow egg concentrate, a nettle concentrate and a lavender concentrate;
(h) 35 to 45% by volume of the stevia extract prepared in step (e) and 35 to 45% by volume of the lemon grass extract prepared in step (f), based on the total volume of the herbal mixed extract, Preparing a herbal mixed extract solution by mixing 8 to 12% by volume of an arrowhead concentrate, 4 to 6% by volume of a honey concentrate, and 4 to 6% by volume of a lather paste concentrate; And
(i) mixing the extracted Dutch coffee obtained in step (d) and the herb mixed extract prepared in step (h) in a volume ratio of 94: 96: 4 to 6: ≪ / RTI > The method of claim 3,
(a) injecting the crystal into the roaster and preheating it;
(b) roasting the roasted coffee beans in the preheated roaster in step (a), removing the coffee and the crystal from the roaster, and cooling the roasted coffee with heat to roast the coffee;
(c) cooling the heat-treated coffee in the step (b), lyophilizing and pulverizing the coffee to prepare a coffee powder;
(d) filling the filter cake with the coffee powder prepared in the step (c) and pouring water to extract the instant coffee;
(e) Stevia is steamed at 90 to 100 ° C for 1 to 3 minutes, then dried at 35 to 45 ° C for 20 to 28 hours, and water is added 10 to 20 times (v / w) to the crushed Stevia powder Extracting at 85 to 95 ° C for 5 to 7 hours, and then filtering to prepare an extract of Stevia;
(f) 10 to 20 times (v / w) of water was added to lemon grass dried at 25 to 30 ° C for 20 to 28 hours, then extracted at 85 to 95 ° C for 5 to 7 hours and filtered to prepare lemon grass extract ;
(g) The order of the arrowhead, dalrae, and lavender respectively were heated at 90 to 100 ° C for 1 to 3 minutes, dried at 45 to 55 ° C for 20 to 28 hours, (V / w) of water at a ratio of 10 to 20 times, and then the mixture was extracted at 85 to 95 ° C for 1 to 3 hours. The filtrate was concentrated to 10 to 14 brix to obtain an egg plant concentrate, And a soymilk concentrate, respectively;
(h) 35 to 45% by volume of the stevia extract prepared in step (e) and 35 to 45% by volume of the lemon grass extract prepared in step (f), based on the total volume of the herbal mixed extract, Preparing a herbal mixed extract solution by mixing 8 to 12% by volume of an arrowhead concentrate, 4 to 6% by volume of a nettle concentrate, and 4 to 6% by volume of a lavender concentrate at 55 to 65 캜; And
(i) mixing the extracted Dutch coffee obtained in step (d) and the herb mixed extract prepared in step (h) in a volume ratio of 94: 96: 4 to 6: ≪ / RTI > A herb Dutch coffee produced by the method of any one of claims 1, 3 and 4.

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