KR102068934B1 - Method of badger coffee - Google Patents

Abstract

The present invention relates to a production method of badger coffee, which comprises the steps of: (1) feeding coffee fruits to badgers; (2) collecting coffee seeds from badger excreta; (3) drying and roasting the coffee seeds; and (4) grinding the roasted coffee seeds, wherein the badger coffee offers coffee with excellent sensual properties.

Description

Manufacturing method of badger coffee {METHOD OF BADGER COFFEE}

The present invention relates to a method for producing badger coffee, and more particularly, to a method for producing badger coffee, which improves the weight gain and digestive absorption rate of badger and at the same time coffee seeds obtained from feces provide coffee with excellent sensory properties.

Generally, coffee beans are prepared by roasting (roasting) green beans. In the process of roasting the beans, swelling occurs to soften the tissue, and depending on the conditions of the roasting process, coffee with various palatability such as strong taste and soft taste can be obtained.

In general, coffee is provided in a form in which the roasted coffee beans are ground and extracted with water to drink. These types of coffee are very diverse, and in recent years, many drinks are mixed with various drinks.

Lewak coffee, on the other hand, is called the most expensive coffee in the world, and is made from feces from civet cats who eat and excrete coffee fruit. There is also a whizle coffee made using weasel. However, the manufacturing technology of coffee using badger is not known, and differs in that it provides sensory characteristics derived from the distinctive taste of badger that can not be provided by Lewak coffee and Weizzle coffee.

Furthermore, these Lewak coffees or Weazel coffees have problems in distribution because they have only one week at room temperature, and they have narrow choices for lovers who prefer a variety of coffee flavors because their sensual characteristics are fixed. There are disadvantages. In addition, when the musk cats and weasels are fed and fed only with natural coffee fruit, the nutritional status of these animals is significantly lower than that of the wild, resulting in various diseases. Is also raised.

[Preceding technical literature]

[Patent Documents]

Domestic Patent Publication No. 10-2015-0061986 (2015.06.05)

The present invention has been proposed to solve the above-mentioned problems of the prior art, the object of which is to improve the weight gain and digestive absorption rate of badger and at the same time coffee seeds obtained from excreta provides a badger coffee coffee with excellent sensory properties In providing.

The technical problem of the present invention as described above is achieved by the following means.

1. (1) feeding coffee berries to badgers;

(2) recovering the coffee seeds from the badger dung;

(3) drying and roasting the coffee seeds; And

(4) a method for producing a badger coffee, comprising grinding the roasted coffee seeds.

2. The process according to 1 above, in step (1)

Peeling the coffee fruit; And

And a step of surface fermentation of the peeled coffee fruit by treating leuconostoc citreum (Leuconostoc citreum).

3. The method of 2 above,

Steaming the surface of the surface-fermented coffee fruit with steam; And

Method of producing a badger coffee, characterized in that it comprises the step of drying the coffee fruit steamed on the surface.

4. The method according to 1 or 3 above,

Method of producing a badger coffee, characterized in that it further comprises the step of surface-coating the honey on the coffee fruit.

5. The method according to 1 or 3 above,

Spraying hot water extracts of Gujeolcho, Yulma and Chamomile on the surface of the recovered coffee seeds.

6. according to the above 4,

Spraying hot water extracts of Gujeolcho, Yulma and Chamomile on the surface of the recovered coffee seeds.

7. according to the above 5,

A method for producing badger coffee, characterized in that it further comprises the step of treating the fermented coffee seeds sprayed with hot water extracts Leukonostoc mesenteroides.

8. The method according to the above 6,

A method for producing badger coffee, characterized in that it further comprises the step of treating the fermented coffee seeds sprayed with hot water extracts Leukonostoc mesenteroides.

9. The method according to the above 7,

A method for producing badger coffee, characterized in that it further comprises the step of fermenting by treating the protamex with leuconostoc mesenteroides on the coffee seed sprayed hot water extract.

10. The method according to the above 5,

Drying of the coffee seeds is the first drying using a 10 ~ 25 ℃ blowing, second drying using a 50 ~ 60 ℃ blowing, and then including a third drying using a 30 ~ 40 ℃ blowing Method of producing a badger coffee, characterized in that.

As described above, the manufacturing method of badger coffee of the present invention can provide badger coffee which provides coffee with excellent sensory properties while improving the weight gain and digestive absorption rate of badger.

1 is a flowchart illustrating a method of manufacturing badger coffee of the present invention.

Advantages and features of the present invention, and methods for achieving them will be apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be embodied in various different forms, and the present embodiments merely make the disclosure of the present invention complete, and those of ordinary skill in the art to which the present invention belongs. It is provided to fully inform the person having the scope of the invention, which is defined only by the scope of the claims.

In describing the embodiments of the present invention, if it is determined that a detailed description of a known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, terms to be described below are terms defined in consideration of functions in the embodiments of the present invention, which may vary according to intentions or customs of users and operators. Therefore, the definition should be made based on the contents throughout the specification.

Hereinafter, the content of the present invention will be described in detail.

Method of producing badger coffee according to the present invention comprises the steps of: (1) feeding the coffee fruit to the badger; (2) recovering the coffee seeds from the badger dung; (3) drying and roasting the coffee seeds; And (4) grinding the roasted coffee seeds.

In the step (1), preferably the coffee fruit peels it, and the peeled coffee fruit is surface-fermented by treating Leukonostoc citreum. Leukonostoc citreum is a lactic acid bacterium present in the genus Kimchi and is known to kill O-157, an enterohemostatic Escherichia coli. In the present invention, it is added to improve the antimicrobial or immunity of badger by using the fermentation power peculiar to lactic acid bacteria, and further facilitate the easy eating and digestion of coffee fruit. According to the embodiment of the present invention, due to the treatment of the microorganisms eat better than when not treated, the weight gain is also high.

The leukonostock citrium (Leuconostoc citreum) can be purchased commercially available, can be used for pre-sale from microbial deposit institutions, the treatment of 2.0 × 10 ⁸ ~ 3.0 × 10 ⁸ cfu / ml 20 ~ 30 ℃, preferably Surface fermentation at 25 ℃ for 10 to 20 hours preferably 12 hours.

In the present invention, more preferably, the surface of the coffee fruit, which is surface-fermented using Leuconostoc citreum, is steamed with steam. Steaming is steamed at 100 to 130 ° C., preferably at 120 ° C., for 10 to 30 minutes, preferably 20 minutes. The surface of the steamed coffee fruit is dried for 2 to 8 hours, preferably 6 hours using a blowing air at 20 to 60 ℃, preferably 20 ℃.

In addition, the embodiment according to the present invention is a surface coating treatment of honey on the coffee fruit (including the fruit that has undergone at least one of the fruit, or the lactic acid bacteria treatment, steaming treatment). This is not only the badger's habit of preferring sweet fruit, but also improves digestive absorption and transfers ingredients that have a better effect on organoleptic properties to coffee seeds.

In step (2) of the present invention, while recovering the coffee seeds from the badger droppings, the impurities are washed two to five times cleanly using water. After removing the impurities, the coffee seeds are dried in step (3) and roasting is performed.

At this time, the drying of the coffee seed is used as a sample after drying for 2 to 8 hours, preferably 6 hours using a 20 ~ 60 ℃ blowing. In a preferred embodiment of the present invention, the coffee seed is first dried for 2 hours using 20 ° C blowing, and then dried for 2 hours using 60 ° C blowing, followed by 2 hours using 30 ° C blowing. Dry 3 times. In this process, the distinctive odor of the badger, which has a significant influence on the flavor, is preserved in a softer and more relaxed state, reinforcing the unique sensual characteristics of the coffee.

Roasting (distribution) can use a known small sample distributor, with a 100 g of one time seed of coffee seed, generally roasted 10 to 20 minutes at 230 ~ 270 ℃ and room temperature for about 10 to 20 minutes Cool in

Grinding in step (4) may use a known compact sample mill maestro electric grinder, which may be ground to a medium density, such as coffee when extracted with filter drips.

Preferably in the present invention, after washing the coffee seeds recovered in the step (2), the surface of the vegetable extract can be treated well with the flavor of badgers. As a result of experiments with various plants, the present inventors selected three kinds of plants, Gujeolcho, Yulma and Chamomile, and confirmed that the hot water extracts of the mixtures are suitable for flavor enhancement while preserving the unique odor derived from badger for a long time. .

In addition, the present invention further comprises the step of treating the fermented Leukonostoc mesenteroides (Leuconostoc mesenteroides) to the coffee seeds sprayed (or not) hot water extract as described above to improve the sensory quality. Leuconostoc mesenteroides are also lactic acid bacteria derived from kimchi, which can be marketed or distributed from microbial distribution organs. to provide. More preferably, the protein of coffee seed may be decomposed to a certain degree using protease (preferably protamex) to further enhance the flavor.

At this time, preferably, the Leuconostoc mesenteroides is treated with 2.0 × 10 ⁸ to 2.5 × 10 ⁸ cfu / ml and protamex 0.5 to 2.0% by weight, preferably 20 to 30 ° C., preferably 25 ° C. Fermentation for 10 to 14 hours preferably 12 hours.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.

Example 1 Preparation of Badger Coffee

Coffee nuts were fed to 10.5 kg of badgers in breeding, and coffee seeds were collected from badger droppings. The coffee seeds were washed with water cleanly, and then dried for 6 hours using cold air at 20 ° C. and used as samples. The roasting was conducted using a small sample distributor, and the roasted coffee seed was 100 g at 100 g, which was generally roasted for 17 minutes at 250 ° C. and cooled for about 10 minutes. A small sample grinder Maestro electric grinder was used to grind the coffee seeds, and the grind was ground to a medium density, such as coffee when extracted with a filter drip. About 12 g of badger coffee was extracted with a hand drip (filter, dripper, server, pot) using 300 ml of water.

Example 2

The peeled coffee fruit was peeled off, and the peeled coffee fruit was treated with 2.0 × 10 ⁸ cfu / ml of Leuconostoc citreum and surface fermented at 25 ° C. for 12 hours. The surface-fermented coffee fruit was fed to badger as described above, and badger coffee was extracted according to the same procedure as in Example 1.

Example 3

The surface-fermented coffee fruit in Example 2 was steamed for 20 minutes by steam at 120 ℃. Coffee surface with steamed surface was dried for 6 hours using cold air at 20 ° C. and then fed to badger, and badger coffee was extracted according to the same procedure as in Example 1.

Example 4

Honey was first coated on the coffee fruit as a raw material in Example 1, and the badger coffee was extracted according to the same procedure except that it was dried for 2 hours using cold air at 20 ° C.

Example 5

Honey was first coated on the coffee fruit as a raw material in Example 3, and the badger coffee was extracted according to the same procedure except that it was dried for 2 hours using cold air at 20 ° C.

Example 6

Badger according to the same procedure as in Example 1 except that the hot water extracts (20 ° brix) of Gujeolcho, Yulmar and Chamomile, which were formed in the same weight ratio on the surface of the recovered coffee seeds, were uniformly sprayed on the surface using a sprayer Coffee was extracted.

Example 7

Badger according to the same procedure as in Example 3 except that the hot water extracts (20 ° brix) of Gujeolcho, Yulmar and Chamomile, which were formed in the same weight ratio on the surface of the recovered coffee seeds, were uniformly sprayed on the surface using a sprayer Coffee was extracted.

Example 8

Badger according to the same procedure as in Example 5 except that the hot water extracts (20 ° brix) of Gujeolcho, Yulma and Chamomile, which were formed in the same weight ratio on the surface of the recovered coffee seeds, were uniformly sprayed on the surface using a sprayer Coffee was extracted.

Example 9

Coffee seed sprayed with hot water extract in Example 6 was treated with 2.0 × 10 ⁸ cfu / ml of Leuconostoc mesenteroides to surface fermentation at 25 ° C. for 12 hours, following the same procedure. Coffee was extracted.

Example 10

The coffee seeds sprayed with the hot water extract in Example 7 were treated with 2.0 × 10 ⁸ cfu / ml of Leuconostoc mesenteroides and 1% by weight of Protamex, except that they were surface fermented at 25 ° C. for 12 hours. Badger coffee was extracted according to the same procedure.

Example 11

The coffee seeds are first dried for 2 hours using a 20 ° C blowing, secondly dried for 2 hours using a 60 ° C blowing, and then dried for 3 hours using a 30 ° C blowing. Badger coffee was extracted according to the same procedure as in Example 8.

Experimental Example

Sensation well trained on coffee obtained from each example and commercially produced weasel excreta [weasel coffee, Vietnam, hereinafter Control 1] and civet fecal coffee [luwak coffee, Indonesia, hereinafter 2]. The sensory test was performed on 20 inspectors. The coffee beans were kept at 65 ° C. for drinking and presented to the sensory inspectors. The sample presented was marked with a 3-digit number obtained using a random number table, and bottled water was presented to rinse the mouth between the samples. In the palatability test, color, flavor, taste, and overall palatability were evaluated by the 9-point palatability scale method, which showed higher palatability as the closer to 9. , Flavor, and Taste were evaluated by the nine-point intensity scale method, and the results are shown in Tables 1 and 2 below.

Check sign color flavor incense Comprehensive Preference Control 1 5.2 5.3 5.3 5.2 Control 2 5.5 5.4 5.5 5.5 Example 1 6.6 6.5 6.6 6.6 Example 2 7.1 7.2 7.2 7.2 Example 3 7.4 7.4 7.3 7.4 Example 4 7.6 7.7 7.7 7.7 Example 5 8.0 8.0 8.0 8.0 Example 6 8.5 8.5 8.5 8.5 Example 7 8.7 8.7 8.6 8.7 Example 8 9.1 9.1 9.1 9.1 Example 9 9.4 9.4 9.5 9.4 Example 10 9.6 9.7 9.6 9.6 Example 11 9.8 9.8 9.8 9.8

As can be seen from each of the sensory evaluation results, the coffee produced according to the present invention was found to be superior in all items compared to general Wizzel coffee and Lewak coffee, and in particular, by improving the weight gain and digestive absorption rate of badger, it is supplied safely and stably. It is possible to provide a high value-added coffee product, in particular, by adding a unique flavor by the distinctive taste of badger, providing a better flavor than the coffee obtained from the excreta of the existing weasel (Wizzle coffee) or civet (lewak coffee). It can be seen.

In addition, the badgers (initial 10.5kg) raised in each of Examples 1 to 11 were measured in the breeding period up to 14 kg and the intake of coffee fruit and the average daily weight at the time of breeding are shown in Table 2, Diseased or dead badgers were not found.

Breeding period 1 day weight gain Example 1 108 days 32.4 g Example 2 100 days 35.0 g Example 3 96 days 36.5 g Example 4 90 days 38.9 g Example 5 86 days 40.7 g

As can be seen from Table 2, as a result of feeding each coffee fruit to a badger in breeding, as compared with Example 1 which did not undergo any treatment, microbial fermentation, steaming, or coating treatment using honey, steaming and honey In the composite treatment group of the coating using it can be confirmed that the increase in the daily weight gain is more well and healthy breeding, Table 1 according to the results of the sensory evaluation did not have any adverse effect at all was confirmed to provide more than equivalent effect.

In addition, as a result of testing the duration of the flavor due to the unique odor derived from the collection of badger coffee, that is, the preservation at room temperature, hot water extracts of Gujeolcho, Yuma and Chamomile prepared in the same weight ratio as shown in Table 3 below (20 °) The sprayed coating of brix was found to be the longest preserved.

Retention period (days) Control 1 6 Control 2 5 Example 1 9 Example 2 9 Example 3 10 Example 4 12 Example 5 14 Example 6 18 Example 7 18 Example 8 19 Example 9 19 Example 10 19 Example 11 20

The above description is merely illustrative of the technical idea of the present invention, and those skilled in the art may make various modifications and changes without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention but to describe the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted by the following claims, and all technical ideas within the scope equivalent thereto shall be construed as being included in the scope of the present invention.

Claims (10)

Peeling the coffee fruit;
Surface fermenting the peeled coffee fruit by treating Leuconostoc citreum;
Steaming the surface of the surface-fermented coffee fruit with steam;
Drying the coffee fruit on which the surface is steamed
Feeding coffee berries dried on the badger;
Recovering coffee seeds from the badger dung;
Spraying hot water extracts of gujeolcho, yuma and chamomile on the surface of the recovered coffee seeds;
Fermenting the coffee seed sprayed with the hot water extract by treating Leuconostoc mesenteroides and protamex;
Drying and roasting the coffee seeds; And
A method of making badger coffee, comprising grinding the roasted coffee seeds. delete delete delete delete delete delete delete delete The method of claim 1,
The drying of the coffee seeds is the first drying using a 10 ~ 25 ℃ blowing, the second drying using a 50 ~ 60 ℃ blowing, and the third drying using a 30 ~ 40 ℃ blowing Method of producing a badger coffee, characterized in that.

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