KR101926747B1 - Manufacturing Method Of Functionality Bio Coffee And Coffee Prepared Therefrom - Google Patents

Abstract

The present invention relates to a manufacturing method for functional bio-coffee and coffee manufactured thereby. In order to collect green beans and juice of coffee, the manufacturing method for functional bio-coffee comprises: a fermentation step A) in which coffee beans are collected in a fermentation room to be fermented while maintaining a consistent temperature; a first separation step B) in which the fermented coffee beans inputted into a hopper pass a separator to be divided into cherries and green beans; and a second separation step C) in which the cherries divided by the first separation step are divided into juice and grounds through a juice extractor. In addition, the fermentation step comprises: a first bacillus inoculation step a) of primarily inputting hay bacillus and lactobacillus extracted from cheonggukjang (fast-fermented bean paste) into the coffee beans, and aging the coffee beans for a predetermined time in a fermentation room; a second bacillus inoculation step b) of secondly inputting kefir fermentation bacteria extracted from mushroom and lecithin extracted from chrysalis into the coffee beans that have passed the first bacillus inoculation step, and fermenting the coffee beans for a predetermined time in the fermentation room; a spice addition step c) of adding one or more spices among herb, mate, and persimmon vinegar to the coffee beans that have passed the second bacillus inoculation step; and a storage step d) of sealing the coffee beans that have passed the spice addition step, and storing the coffee beans for a predetermined time in a storage room. Therefore, the manufacturing method for functional bio-coffee can provide high-quality functional bio-coffee including functional effective substances along with rich flavors.

Description

TECHNICAL FIELD The present invention relates to a method for producing a functional bio-coffee and a coffee produced therefrom,

The present invention relates to a method for producing functional bio-coffee, and more particularly, to a method for producing a functional bio-coffee containing a functional active ingredient and a coffee produced therefrom.

Conventional coffee has a tendency to advance a high-end coffee strategy only for the purpose of imparting a deep taste and flavor. In accordance with this tendency, substantially only coffee products are poured into products having added taste and flavor.

Therefore, it has been pointed out that consumers experience only the taste and flavor of coffee, but do not enjoy any further expected effect. Especially, in the domestic market, not only coffee but also coffee shop reaches saturation level and releases more differentiated coffee It is a fact that I can not.

High-end coffee in the current market tends to stick to coffee beans with a deep flavor, and fermented coffee tends to focus on the effect of adding flavor and flavor.

Competitors are responding quickly to these trends in the luxury market, and consumers are also paying attention to the flavor and flavor of coffee.

As an internal environment, coffee has a limit to be focused on improving the taste and flavor of coffee in the past. However, in the outside environment, coffee treated in a coffee shop or a coffee shop is still rich in taste and flavor It is difficult to handle it.

Especially, the coffee beans (coffee cherries) imported into Korea were imported into the fresh beans without parchment (peel of the coffee beans). However, now, (Coffee cherries) that have not been removed from the parchment can be cultivated through the use of imported soybean seeds. Therefore, the roasted coffee beans are not suitable for high-quality coffee, In order to achieve the high quality coffee used, special coffee making processing is required.

In order to overcome this trend in the current coffee market, we are exploring the coffee bean that can be a main concern not only of the taste and flavor of the coffee but also of the functionality of the coffee. For this purpose, Is required.

On the other hand, the patent documents disclosed in the following prior art documents are related to methods relating to the production of coffee beans.

Patent Document 001: Registered Patent No. 10-1689800 (Registered Date: December 20, 2016) Patent Document 002: Registration No. 10-1716952 (Registration date: 2017.03.09) Patent Document 003: Registered Patent No. 10-1689800 (Registered on Dec. 20, 2016) Patent Document 004: Published Japanese Patent Application No. 10-2016-0063628 (published on June 6, 2016) Patent Document 005: Published Patent No. 10-2017-0032636 (published on March 23, 2017)

The present invention for solving the above-mentioned problems is to provide a method of manufacturing a high-quality coffee, and in particular, as a strategy that can be differentiated from conventional coffee, not only the taste and flavor of coffee but also the function of the human body, And an object of the present invention is to provide a method for producing a functional bio-coffee which can be expected and coffee produced therefrom.

(A) a fermentation step in which coffee beans are collected into a fermentation chamber to maintain a constant temperature and fermented; (B) a fermentation step in which fermented coffee beans are introduced into a hopper and separated into cherry and green beans by a separator; The first separation step, and the cherry separated through the separation step are passed through the juicer to the juice and the residue, and the second separation step is performed to collect the fresh beans and the juice of the coffee. have.

A fermentation step of firstly introducing Bacillus subtilis and lactic acid bacterium extracted from Chungkookjang into the coffee bean in the fermentation step, and aging the fermented bacillus bacillus and the lactic acid bacterium in a primary fermentation step; B) a second step of inoculating the fermentation chamber with a lecithin extracted from the fermentation chamber for a predetermined period of time; b) adding a spice of at least one of herb, mate and persimmon to the coffee obtained through the second inoculation step; C) a spice-adding step, and a spice-frying step in which the coffee bean is roasted with a little heat in a storage process in which the coffee bean is subjected to a sealing treatment after the spice- The manufacturing method has an exemplary feature.

In the step (a), the fermentation is carried out for 3 days at the step of adding the bacterium, and the fermentation is carried out for 3 days at the step of b) And a drying process is also carried out through the process of the present invention.

The above-mentioned lecithin is an example of a method for producing a functional bio-coffee comprising 360 mg or more of phospholipids per gram and phosphatidylcholine of 100 mg or more of the phospholipids.

As an example of a method for producing a functional bio-coffee which is roasted in such a state that an active ingredient (a component contained in the first and second microorganisms and spices) is contained in the coffee roasted coffee beans roasted in a closed kiln when roasted .

The above-mentioned method has an exemplary feature of a method for producing green bean functional bio-coffee in which the entrapment is not removed.

Another example of the coffee produced by the above-described methods of manufacture is characterized.

As described above, the method of manufacturing functional bio-coffee according to the present invention is to break the coffee's high-leveling strategy, thereby pioneering a coffee bean which can be a main concern not only of the taste and flavor of the original coffee but also of the functionality of the coffee. To this end, coffee has an effect on the functionality of diet and metabolic disease treatment.

In addition, the method for producing functional bio-coffee according to the present invention is effective in improving the quality of coffee, and has the same effect as that of luwak coffee refined by fermentation of musk cat by digestion of coffee, Providing coffee with the same functionality also contributes to the health promotion contribution of consumers.

In addition to the taste and flavor factors, it can be expected to heal dietary and metabolic diseases and to provide high quality coffee that is differentiated from conventional coffee. Therefore, more functional coffee consumption can be expected to be activated.

FIG. 1 is a block diagram showing a process sequence for separating a coffee cherry (coffee bean) into a pulp and a green bean in the method for producing functional bio-coffee according to the present invention.
FIG. 2 is a block diagram showing a process sequence of a functional green bean based on green beans and pulp as a main ingredient in the process for producing functional bio-coffee according to the present invention.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention as claimed. And it should be interpreted based on the technical ideas throughout the specification taking into consideration that various modifications are made.

The present invention relates to a process for producing a bio-coffee having the functionality of coffee through the rich content of enzymes and amino acids produced in the fermentation process of microorganisms as well as the rich flavor of coffee such as refined luwac coffee effect fermented by digestion of musk cat There are major technical features to the method.

That is, the present invention has a technical feature in that it can achieve the same effect as that of high-grade coffee, which is refined and refined through the digestion of musk cat by using a method of aging microorganisms through a series of processes, The cost of making coffee with added functionality for quality can also be reduced compared to that of roux and coffee.

The above-mentioned luwaw coffee is used in the term Kopi Luwak, which is a combination of the Indonesian term kappie, meaning coffee, and kappa luwak, which is a luwak term, meaning long-tailed civet. In other words, luwak coffee refers to coffee that has its bitter taste and bitter taste disappearing and has a unique taste and aroma through the digestive process of musk hometown. These luwak coffees are produced in small quantities, so they become synonymous with luxury coffee by scarcity and are expensive.

Hereinafter, a method of manufacturing a functional bio-coffee according to a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

The method for producing functional bio-coffee according to the present invention comprises a) fermentation step, B) first separation step, and C) second separation step, as shown in Fig. Wherein the fermentation step is a process in which coffee fruits are collected into a fermentation chamber and fermented while maintaining a predetermined temperature, and (B) the first separation step is a fermentation step in which the fermented coffee beans (coffee cherries) fed into the hopper are passed through a pulper, And B) the second separation step is a step of separating the cherry separated through the separation step into juice and debris through the juice extractor.

Here, the coffee fruit (coffee cherry) is characterized by an outer skin, a pulp, a mucilage, a parchment, a silver skin, and a green bean have.

The cherry separated through the pulper in the step B) may be used as a term to refer to the outer skin and the pulp in the detailed description to be described later. In some cases, the outer skin, pulp, mucilage, parchment, and silver skin. < RTI ID = 0.0 >

In particular, for the production of coffee in such a manner that the functional active ingredients are contained in the coffee fruit, the active ingredient is added through the processes described below.

In the above step (A), the fermentation step comprises a) a first step of inoculating, b) a second step of inoculating, c) adding a spice, and d) a storage step, step c).

The step (a) is a step of firstly introducing Bacillus subtilis and lactic acid bacteria extracted from chungkookjang into a coffee bean and then undergoing a maturing process in a fermentation chamber for a certain period of time.

Here, the coffee is subjected to a fermentation process at a temperature of 36 degrees Celsius for 15 days.

In the second step of b) inoculation, the kefir fermenter extracted from mushroom and lecithin extracted from the pupa are secondarily introduced into the coffee liquor and fermented in the fermentation chamber for 3 days.

The c) adding the spice is a process of adding flavor-enhancing spice such as herb, mate, persimmon. Here, the coffee beans are dried in the aging room after 7 days of aging.

The d) storing step is a process of sealing the dried coffee beans in a storage room and storing them.

Through such processes, functional coffee can be manufactured and commercialized.

The lactic acid bacteria use lactic acid bacteria obtained from mushrooms (for example, Tibetan mushroom). The Tibetan mushroom is a lump of lactic acid bacteria, yeast, and polysaccharides. When fermented using this as a mother strain, lactic acid bacteria are produced and have an advantageous effect on the body. The beneficial action of the body can reach the intestines due to the strong heritage, for example, and it is effective for the intestinal tract and dieting.

As such, the addition of lactic acid bacteria prevents the concern that coffee-induced caffeine may act as a toxin in the body, and lactic acid bacteria reduce caffeine toxin.

When the Bacillus subtilis is added, caffeine is reduced in coffee beans and substances having a therapeutic effect on metabolic diseases can be increased.

The kefir is an effervescent fermented milk which is consumed in the mountainous region of the Caucasus. It is a Turkish kef (kef), a yeast fermenting lactose (lactose) and a kefir containing lactic acid bacteria. When juice is added to seeds, alcohol, carbon dioxide, and lactic acid are produced, giving a distinctive flavor.

The lecithin extracted from the above pupa can lower the cholesterol, so that a diet effect can be expected. Lecithin is a typical glycerolphospholipid that is widely distributed in animals, plants, yeast, and fungi. The lecithin acts to reduce cholesterol. As a result, the lipid and lipoprotein concentrations in adults were not changed However, sterol excretion increased.

In 30 adults, lecithin was supplied at a dose of 150mg / kg, and plasma lipid level and lipoprotein composition were examined. It was confirmed that lecithin reduced cholesterol absorption in the small intestine.

In addition, serum lipid and lipoprotein concentrations were not changed but sterol excretion was increased when soybean lecithin (18 g) was given for 10 days in 50 adults with a family history of hypercholesterolemia.

In addition, 50 g / day of lecithin was administered to 50 healthy adults who had a normal range of cholesterol level. The results showed that total cholesterol, LDL cholesterol, and LDL cholesterol-related lipoprotein, apolipoprotein B ≪ / RTI >

In addition, the intake of 48 g soybean lecithin containing 30% phosphatidylcholine in 104 adults for 20 weeks decreased the cholesterol and triglyceride in the blood, and 10 healthy adults were fed with 7.5 g of soybean lecithin per day for 4 weeks And the total phospholipid in the blood was decreased. In addition, ingestion of 10 g of lecithin to an endogenous hyperlipidemic patient resulted in increased bile excretion.

Taken together, these results suggest that lecithin has a pharmacological action to improve blood cholesterol. Particularly, as described above, lecithin should contain 360 mg of phospholipid per gram of lecithin and 100 mg of phosphatidylcholine in the phospholipid if the blood cholesterol is to be reduced as described above.

Coffee tree can be produced in a certain area (eg Gohung or Gokseong) by the house cultivation method and can be produced as cherry fruit (coffee fruit = coffee cherry).

The present invention is characterized in that coffee is produced not only by using only green beans corresponding to seeds but also by adding green beans cherries (husks and flesh) together. Of course, at this time, the parchment should not be removed. The reason for using the green beans containing the parchment here is that the coffee harvested through the coffee tree grown from germination through the pachment at the time of sowing is excellent in terms of quality. In other words, the germination through the pachment is superior to the germination in the growth process in terms of immunity, so it is possible to obtain good and healthy coffee fruit.

In addition, the pachymetry acts as a food medium of lactic acid bacteria in the fermentation process of green beans, so that the fermentation of green beans can be actively promoted through the vigorous propagation of lactic acid bacteria. In addition, the pachment is a basic coffee cherry processing method prior to the manufacturing process of the present invention, because it acts as a bridge for allowing the mucous component inside the coffee cherry shell to be directly absorbed by the pachment in the dry process, .

Here, in the dry process of the coffee cherry in which the pachment is removed, the mucous component in the inner part of the skin can not be absorbed by the absence of the pachment, so that the absorbability of the green tea can not be absorbed and the rich flavor can not be realized. Therefore, in the present invention, soybean sprouts which have not been subjected to the treatment are used, and these traps are absorbent materials which absorb the mucus component.

Table 1 below shows the results of the growth process of coffee seeds according to the presence or absence of the removal of traces. The period from germination to growth of coffee seeds was determined to be 6 months.

One hundred seedlings of 100 seedlings without parchment and 100 seedlings without parchment were seeded at the same temperature and humidity condition. Of course, the culture soil used at this time is also the same, and the amount of sunshine is the same with that of nutrients and water.

Incidence rate Mortality rate Green bean (Pachment removal) 83.7 75.4 Grilled beef (without parchment) 35.1 22.3

As can be seen in Table 1, the incidence of insect pests is low and the mortality rate is also low compared to that of fresh seeds from which the parchment has not been removed and the parchment has been removed from germination to growth As a result, it can be predicted that germinating out from the pachment is excellent in terms of immunity and grows robustly.

There are dry and wet methods of extracting coffee beans. The dry method is a ritual but it can maximize the flavor by drying the coffee itself. The wet method is a hygienic and mass-production method by desorbing and drying the fruit nuts. It is pointed out that hygienic treatment on site is a problem, and it is preferable to produce green beans by appropriately using two kinds of extraction methods.

Particularly, in the present invention, the roasting process is omitted. This is because the juice squeezed from the coffee beans (coffee cherry) is added between the steps b) and c) to prevent the microorganisms from being properly killed.

Here, the juice also has a function of lowering the caffeine component. Therefore, it is necessary to add the juice by adjusting it appropriately. The reason why the juice is added between the steps b) and c) is to optimize the amount and freshness of the produced microorganism.

That is, if the juice is added to the step b) or the previous step, the fermentation of the microorganism may occur due to the vigorous fermentation activity of Bacillus subtilis, lactic acid bacteria, lecithin and kefir, while the addition of the juice after step c) The target amount of the microorganism may not be reached. These microorganisms can be consumed as used diet food.

On the other hand, the coffee obtained through the above-described manufacturing method of the present invention can be expected to have a high-quality flavor effect, such as luwak coffee fermented and processed by digestive organs of musk cat through microbial processing, In addition, it can be utilized as a bio-coffee reflecting functionality.

Particularly, the coffee of the present invention can be consumed as a dietary functional food containing a large amount of chlorogenic acid useful for the body as coffee roasted and unroasted coffee, and contains garcinia cambogia extract so that the carbohydrate is synthesized into fat And helps to improve body fat, aloe arborescence (aloe arborescence) is also included to help smooth the bowel movement.

Furthermore, in order to improve the diet effect of the coffee in the present invention, the extract of the outer part of the stone may be contained, and the outer part of the stone is extracted from the plant and includes various components such as saponin, vitamin B and vitamin C, .

Claims (6)

A) a fermentation step in which the coffee beans are collected into a fermentation chamber and maintained at a constant temperature and fermented; The fermented coffee beans are introduced into the hopper and separated into cherries and green beans by a separator; B) a first separation step; And C) a second separation step in which the cherries separated through the separation step are separated into juice and debris through an extractor; And the juice of the fermented coffee is collected,
A) a primary microbial step of fermenting the fermentation step by first adding the bacillus and lactic acid bacteria extracted from the chungkukjang to the coffee bean; B) Secondary inoculation step in which a fermentation process is carried out in a fermentation chamber for a certain period of time by introducing second and third lectins extracted from mushroom-derived kefir fermentation bacteria and pupa into coffee fruits that have undergone the first inoculation step; Adding the spice of at least one of herb, matte and persimmon to the coffee bean having undergone the second inoculation step; c) adding a spice; And a step of sealing the coffee fruit through the spice-adding step and frying the coffee beans with a slight heat in a storage room; Lt; / RTI >
In the step (a), the fermentation is carried out for 3 days at the step of adding the bacterium, and the fermentation is carried out for 3 days at the step of b) Drying process is also performed,
Wherein the lecithin contains 360 mg or more of phospholipid per gram and phosphatidylcholine in the phospholipid is 100 mg or more. delete delete delete The method according to claim 1,
Wherein the green beans are green beans which have not been removed from the parchment. Coffee produced according to claim 1.

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