KR101954348B1 - coffee bean complex - Google Patents

Abstract

The present invention relates to a coffee bean sprout mixture comprising coffee beans, rice bran, rice bran, fowl decomposing enzyme and fine powder. When the coffee bean sprouts mixture of the present invention is fermented, the fermented coffee having a long shelf life and exhibiting excellent sensory characteristics Green beans can be produced.

Description

Coffee bean complex}

The present invention relates to a coffee bean mixture, and more particularly to a coffee bean mixture characterized by comprising coffee beans, rice bran, fowl decomposing enzyme, and fine powder.

Coffee is one of the most popular favorite foods today, and is being commercialized through the process of refining, roasting, compounding, grinding and extracting coffee seed beans, seeds of coffee nuts.

Coffee is a stimulant that acts on the nervous system to activate the mental activity and cognition to clarify the accident, physically enhance the work force by tensing the muscles, and help the diuretic to promote gastrointestinal activity. Especially, the magnesium component in the coffee helps to inhibit diabetes. The chlorogenic acid component is a type of polyphenol compound. It is a kind of polyphenol compound that inhibits the production of lipid peroxides in vivo, inhibits cholesterol biosynthesis, . Coffee is also known to have an awakening effect of chasing sleep, but it also has effects on improving learning ability, diet, exercise capacity, prevention of hangover, elimination of cancer odor, and inhibition of arteriosclerosis.

Coffee, on the other hand, is a mixture of bitter, sour, sour and sweet flavors derived from caffeine, tannin, fatty acids, and saccharides, and has a unique taste and aroma. Bitterness is the caffeine, tannin is the tannin, sourness is fatty acid and sweetness is derived from saccharides. In addition, coffee contains moisture, crude protein, extracts, crude fiber, ash and volatile organic acids. The taste and aroma of coffee affecting these ingredients are different according to the origin of green beans, and taste and aroma can be changed by roasting of green beans.

However, there are limitations in changing the taste of coffee by the production of coffee beans and the roasting method, and thus there is a problem in that it can not satisfy various consumers' preferences. Therefore, as a method for diversifying the taste of coffee, there is known a technique of fermenting coffee beans.

Korean Patent Laid-Open Publication No. 10-2015-0112435 (published on October 10, 2015) discloses a fermented coffee bean having enhanced antioxidative activity inherent to coffee beans and having excellent taste and flavor, and a process for producing the same. The fermented coffee bean according to the present invention is excellent in the flavor of coffee and has an antioxidative activity that is further improved and can be usefully used in various fields such as foods, pharmacology and cosmetics. Korean Patent Laid-Open Publication No. 10-2016-0150182 (published on Dec. 29, 2016) discloses a fermented coffee bean that can enhance the functionality of a coffee bean by mixing and fermenting a herbal medicine extract with coffee bean seeds and a method for producing the same Discloses a technique in which 10 to 100 parts by weight of a herbal medicine powder or a herbal medicine extract is mixed with 100 parts by weight of coffee ground beef and fermented.

In the present invention, a new coffee bean paste mixture which can improve the shelf life and sensory characteristics of coffee beans is developed and provided.

The present invention provides a coffee bean sprout mixture characterized by comprising coffee beans, rice bran, fowl decomposing enzyme, and fine powder.

In the coffee bean product mixture of the present invention, the coffee bean sprout mixture is preferably blended with 40 to 50% by weight of coffee bean, 10 to 15% by weight of rice bran, 10 to 15% by weight of fecal lyase, and 25 to 35% It is good.

In the coffee bean gruel mixture of the present invention, it is preferable to use all of the above coffee beans, rice bran, fry acacia var.

The present invention provides a coffee bean sprout mixture containing coffee bean germ, rice germ, bean sprouts, flavor degrading enzyme, and fine powder. When the coffee bean sprouts mixture prepared in the present invention is fermented, fermented coffee beans having prolonged storage period and exhibiting excellent sensory characteristics Can be manufactured.

Fig. 1 shows the molecular structure of a common green bean and fermented coffee bean leaves prepared by the present invention in a typical manner.
2 is a quality test report of fermented coffee beans processed through the fermentation method of the present invention.

Coffee is an evergreen shrub belonging to more than 1 thousand (madder) and it is grown mainly in tropical climate with rainfall (1,5000 ~ 2,000mm per year), and high quality bean is produced in high altitude area of 1,000 ~ 3,000m above sea level . When the fruit of the coffee tree is reddish, the flesh grows and the greenish green bean comes out. It is dried and roasted, and the powder is used.

The present invention provides a coffee bean sprout mixture characterized by containing coffee beans, rice bran, flavonolytic enzyme, and fine powder as a technology capable of improving the shelf life and sensuality of coffee bean sprouts.

By fermenting the coffee bean sprouts mixture prepared in the present invention, fermented coffee bean sprouts with improved storage and sensuality can be produced. The fermented coffee seeds thus produced are sold as coffee beans, and the coffee roasted and roasted in the coffee beverages.

The fermentation process using the coffee bean sprouts mixture of the present invention will be described below.

(A) Step (a) of preparing Mixture C by mixing Mixture A prepared by mixing coffee bean and fowl digestion enzyme with Mixture B prepared by mixing rice bran and follicle degrading enzyme; (2) Mixture C, ) And bacteriolytic enzyme (b); (C) performing the first dry shielded fermentation after the step (b); (D) performing the second dry-shielded fermentation after the step (c); And (e) removing the by-products and separating the fermented coffee beans after the step (d).

Through the above fermentation, fragmentation of the soybean molecule takes place. The purpose of the fermentation is to make the cluster of beans small and uniform (see Fig. 1), by lowering the density of the peel composition of the green beans and using resonance by far-infrared rays and radiant heat during distribution. However, even if fermentation is carried out, there is no change in the physical properties of the coffee.

In the present invention, it is preferable to blend the coffee beans with 40 to 50 wt% of coffee bean, 10 to 15 wt% of rice bran, 10 to 15 wt% of fumarolytic enzyme, and 25 to 35 wt% of fine powder, ), And a method for producing the fermented coffee beans using the fermented coffee beans is described below in detail.

≪ Step (a): Mixed coffee bean, rice bran and anastomosis enzyme mixture >

This step is a step of preparing mixture C by mixing mixture A, which is prepared by mixing coffee bean and fowl lyase, and mixture B, which is prepared by mixing rice bran and follicle-degrading enzyme.

In this step, Mixture A and Mixture B are mixed to produce Mixture C. At this time, the mixture A is prepared by mixing coffee bean and fowl lyase, and the mixture B is prepared by mixing the rice bran and the enzyme.

Mixing of each of the coffee bean and rice bran by addition of fencholytic enzymes and mixing them together can overcome the nonuniformity of the addition of amylase by the particle size of coffee bean and rice bran. Therefore, fermented coffee beans having a more uniform quality can be produced. That is, in the present invention, enzyme degradation is induced by attaching the enzyme females to the coffee bean and rice bran, and it is necessary to separate the coffee bean and rice bran and add the fenugrease to each of them. .

The coffee beans used in this step are not limited to a particular kind, and any of them may be used.

The term " maltose " refers to a maltolytic enzyme used in this step, which is obtained by decomposing a mammary gland tissue into starch hydrolyzate.

Rice bran used in this step refers to rice husk, which can be used commercially or directly separated from rice.

In this step (a), the mixing is preferably carried out using a mixer for 1 to 3 hours. If the mixing is appropriately performed properly, the action of the enzyme is smooth during the following fermentation, and a fermented coffee bean having a more uniform quality can be produced.

≪ Step (b): differential mixing >

This step is a step of mixing the mixture C, the fine powder and the anti-amylase.

In this step, the mixture of the mixture C prepared in the step (a) is mixed with the differentiating and flavonolytic enzymes. The addition of the enzyme to the differentiates in order to overcome the unevenness of the addition of fumarolytic enzymes according to the particle size of the fine powder and the 'coffee bean and rice bran'.

The fine powder used in this step means rice flour, which may be commercially available or separated from rice. In addition, in the present invention, the fermentation period is shortened when the amount of the added fine powder is increased.

On the other hand, in the step (b), the mixing is preferably carried out using a mixer for 1 to 3 hours.

<Step (c): Primary dry-shielded fermentation>

This step is a step of performing the first dry shielded fermentation after the step (b).

In this step, first, dry-shielded fermentation is performed, preferably at 48 to 52 ° C. More preferably, the primary dry-shielded fermentation is performed for 4 to 8 hours.

This step corresponds to preliminary or pre-fermentation as compared with the second dry-shielded fermentation described below. In the first dry shielding fermentation, the air (oxygen) enters the fermenter after the raw material is fed into the fermenter. Therefore, the fermentation is carried out under limited exhalation conditions. Through the first dry shielding fermentation of this step all of the oxygen in the fermenter is removed and complete anaerobic fermentation is performed in the second dry shielding fermentation.

<Step (d): Second Dry-Shielding Fermentation>

This step is a step of performing the second dry-shielded fermentation after the step (c).

In this step, a second dry-shielded fermentation is carried out, preferably at a temperature of 67 to 73 ° C. More preferably, the second dry-shielded fermentation is performed for 7 to 11 days.

The second dry shielding fermentation of this step is an anaerobic fermentation. After the first dry shielding fermentation, the temperature is raised and the second dry shielding fermentation is carried out at this stage, fermented coffee bean sprouts having increased flavor and shelf life can be manufactured have.

<Step (e): By-product removal>

In this step, after the step (d), the by-products are removed and the fermented coffee beans are separated.

After the fermentation of step (d), the by-products are removed and the fermented coffee beans are separated.

After separating fermented coffee beans, they are packed and shipped. Before fermentation, coffee green beans were close to green, but after fermentation, they were cloudy brown, and the shape remained the same.

Hereinafter, the present invention will be described in more detail with reference to the following Examples and Experimental Examples. However, the scope of the present invention is not limited to the following embodiments and experimental examples, and includes modifications of equivalent technical ideas.

[ Example  1: Coffee of the present invention Green beans  Preparation of the mixture]

(1) Preparation of mixture A

A mixture A was prepared by mixing 4,500 g of coffee bean sprouts with 606 g of fomolytic enzyme. The mixing was carried out using a mixer at room temperature for 2 hours.

(2) Preparation of mixture B

Mixture B was prepared by mixing 202 g of fecal digesting enzyme with 1,212 g of rice bran. The mixing was carried out using a mixer at room temperature for 2 hours.

(3) Preparation of mixture C

The mixture A and the mixture B prepared above were mixed to prepare a mixture C. The mixing was carried out using a mixer at room temperature for 2 hours.

(4) Mixture of fine powder and endospermolytic enzyme in mixture C

3,030 g of fine powder and 404 g of fumarolytic enzyme were mixed in the mixture C prepared above to prepare a mixture. The mixing was carried out using a mixer at room temperature for 2 hours.

Through the above procedure, the coffee bean sprouts mixture of the present invention containing coffee bean sprouts, rice bran, fenugreek degrading enzyme and fine powder was prepared.

[ Example  2: Example  Coffee produced in 1 Green beans  Fermentation of the mixture]

(1) Primary dry-shielded fermentation

The mixture prepared in Example 1 was subjected to first dry screening fermentation. The first dry screened fermentation was carried out at 50 ° C for 6 hours.

(2) Second dry-shielded fermentation

After the first dry shielding fermentation, a second dry shielding fermentation was performed. The second dry screened fermentation was carried out at 70 ° C for 9 days.

(3) Removal of by-products and separation of fermented coffee beans

After the secondary dry shielding fermentation, the by-products were removed, and the fermented coffee beans were separated and then packaged. Separation was carried out using a separator. Before fermentation, green beans were close to green, but after fermentation, green beans were close to cloudy brown and shape remained well.

Meanwhile, the separated fermented coffee beans were packed for shipment. The packaging was first packed using a 0.1mm plastic bag and repacked in a sack to reduce damage caused by external impact.

[ Experimental Example  One: Example  The fermented coffee of the present invention prepared in 2 Green bean  Sensory test]

The sensory characteristics of the fermented coffee bean of the present invention prepared in Example 2 and the general coffee bean of the present invention prepared in Example 2 were compared.

For the sensory test, the fermented coffee bean of the present invention prepared in Example 2 and the common coffee bean gruel (Comparative Example 1) were roasted by a conventional method, and then the coffee liquid was obtained and subjected to a sensory test .

Twenty adult male and female adults were tasted the coffee liquid prepared in Example 2 and Comparative Example 1, and then subjected to sensory evaluation for color, taste, texture, flavor and overall evaluation. The results of the sensory evaluation are given according to the criteria (5 - very good, 4 - good, 3 - average, 2 - bad, 1 - very bad) for color, taste, texture, And the average value.

Evaluation items The coffee liquid prepared in Example 2
The coffee liquid prepared in Comparative Example 1
color 4.2 4.0
flavor 4.6 3.6
Texture 4.4 4.0
zest 4.6 3.0
Overall
evaluation 4.6
3.8

As a result of the sensory test, the sensory characteristics of the coffee liquid prepared from Example 2 of the present invention were superior to those of the coffee liquid prepared from Comparative Example 1.

The coffee liquid prepared from Example 2 of the present invention was found to have a smooth necking and an improved sense of balance. Further, it was confirmed that a richer and deeper taste was produced in the flavor (flavor).

The reason for this result is that fermentation can be attributed to the fermentation of new compounds and the creation of more flavor - inducing compounds.

[ Experimental Example  2: Example  The fermented coffee of the present invention prepared in 2 Green bean  Quality test]

The quality of the fermented coffee seeds prepared in Example 2 of the present invention was tested. The results are shown in Fig.

As shown in FIG. 2, the amount of the trace pigment was not detected, and the coliform group was negative.

From the above results, it can be confirmed that the fermented coffee bean of the present invention has suitable sanitary quality as a product.

[ Experimental Example  3: Example  The fermented coffee of the present invention prepared in 2 Green bean  STORAGE TEST]

The magnetic qualities of the fermented coffee beans prepared in Example 2 of the present invention were tested. As a result of experiment, it was confirmed that storage is possible up to 24 months. It was considered that this was possible because there was almost no generation of aging gas.

Claims (3)

Mixture A prepared by mixing coffee bean and fowl digestion enzyme and Mixture B prepared by mixing rice bran and fowl digestion enzyme were mixed to prepare Mixture C and the mixture C was mixed with fine powder and amylase , Followed by primary dry screening fermentation at a temperature of 48 to 52 ° C for 4 to 8 hours followed by secondary dry screen fermentation at a temperature of 67 to 73 ° C for 7 to 11 days Lt; / RTI &gt;
Wherein the mixture is composed of 40 to 50% by weight of coffee bean sprouts, 10 to 15% by weight of fumarolytic enzyme, 10 to 15% by weight of rice bran, and 25 to 35% by weight of a fine powder.
delete The method according to claim 1,
Wherein the coffee beans, rice bran, fowl-decomposing enzyme, and fine powders are all dry materials.

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