KR102101084B1 - Coffee green beans comprising ferment complex extracts including vegetable worms as effective component and manufacturing method thereof - Google Patents

Abstract

The present invention relates to coffee green beans containing the cordyceps sinensis fermentation complex as an active ingredient and a method for manufacturing the same, and more specifically, coffee beans having the characteristic odor of cordyceps sinensis removed, and the content of beta glucan, codycepin and polyphenol is improved. It relates to a manufacturing method.
According to the coffee green beans containing the Cordyceps sinensis fermentation complex of the present invention and a manufacturing method thereof, the peculiar smell of Cordyceps sinensis is removed, and the content of beta glucan, codycepin and polyphenol has an excellent effect.

Description

Coffee green beans comprising ferment complex extracts including vegetable worms as effective component and manufacturing method thereof

The present invention relates to coffee green beans containing the cordyceps sinensis fermentation complex as an active ingredient and a method for manufacturing the same, and more specifically, coffee beans having the characteristic odor of cordyceps sinensis removed, and the content of beta glucan, codycepin and polyphenol is improved. It relates to a manufacturing method.

Cordyceps sinensis is an ascending fungus, ermatophyte, and a small mushroom belonging to the Cordyceps superfamily, which remains in the worm state in winter and becomes a mushroom in summer. Cordyceps sinensis is an insect parasitic medicinal mushroom that is caused by the type of fungus, Cordyceps sinensis, which enters the body of a living insect, and is a typical bacterium, Cordyceps, and is used as a nutritional tonic by protecting the lungs and strengthening the kidneys. Studies have shown that it has high anti-cancer properties. There are about 300 species of cordyceps known to date, but the cordyceps used for medicinal purposes are cordyceps (sinensis), pupal cordyceps (militaris), microbial cordyceps (ophioglossoides), cicada multicolor cordyceps (sobolifera), and caterpillar multicolor cordyceps ) Or Baek ganggyun (Beauveria bassiana), and these cordyceps contain codycepin, codycepinic acid, or essential amino acids.

Recently, Cordyceps sinensis has been shown to be effective in enhancing immunity, anti-fatigue, and anti-aging, as well as anti-cancer. Research results published in Japan and the United States also show anti-cancer effects, boosting immunity, suppressing immune responses after kidney transplantation, and lowering blood sugar. It has been reported to exist.

However, because the price of Dongchunghacho is sold at a high price, it is difficult to utilize it as a general food, and it is not easy to create a new market because it is mostly sold as a functional food due to the bad smell peculiar to Dongchunghacho.

Although cordyceps coffee is commercially available in Korea and sold through the Internet, it is produced by fermenting the stock solution of cordyceps obtained through alcohol decomposition and mixing it with coffee. In addition, although several types of Cordyceps coffee are commercially available in the overseas market, this is not only instant coffee, but has been developed in the form of adding Cordyceps extract to coffee extract.

Korean Patent Registration No. 10-1371591, which is a prior patent, relates to a method for manufacturing a functional coffee bean, and after mixing the coffee bean with the fermented herbal extract concentrated under reduced pressure, it is steamed using steam to infiltrate the fermented herbal extract component into the coffee bean. Disclosed is a technique for completely removing the herbal extract from the outside of the coffee bean by sterilizing, fermenting, and drying the coffee bean, maintaining the original taste and aroma of the coffee, and reducing the amount of caffeine contained in the coffee bean by the herbal medicine component Doing.

However, in the case of the instant coffee and the prior patent in which the Cordyceps sinensis extract was simply added to the coffee extract, the odor peculiar to Cordyceps sinensis is not removed and the bioactive component is not enhanced.

Accordingly, there is a growing need for the development of coffee in which odors peculiar to Cordyceps sinensis are not only removed but also bioactive components are enhanced.

Republic of Korea Registered Patent No. 10-1371591 (2014. 03. 03)

Accordingly, an object of the present invention is to provide a coffee bean and a method for manufacturing the same, which contain the cordyceps fermentation complex of Cordyceps sinensis, which has a characteristic odor of Cordyceps sinensis and has enhanced beta glucan, codycepin and polyphenol content.

To achieve the above object, coffee green beans containing the cordyceps sinensis fermentation complex according to an embodiment of the present invention as an active ingredient include cordyceps sinensis extract, Phellinus linteus extract and chaga mushroom extract.

In the coffee green beans, the situation mushroom extract and chaga mushroom extract is characterized in that the mixed mixture of 10 to 90 parts by weight: 10 to 90 parts by weight prepared by mixing a mixture of situation mushrooms and chaga mushrooms.

In the coffee green beans, the Cordyceps sinensis extract is 70 to 80% by weight, and the mixture of the situation mushroom and chaga mushroom is 20 to 30% by weight.

In the coffee beans, the extract is characterized by being extracted with water.

In the coffee beans, the Cordyceps sinensis is characterized in that the silkworm cordyceps.

In the coffee beans, the Cordyceps sinensis extract, Phellinus linteus extract and Chaga mushroom extract are characterized by extracting 40 to 60 grams (g) of Cordyceps sinensis powder, Phellinus linteus powder and Chaga mushroom powder to 1 L of water.

A method for preparing coffee green beans containing the Cordyceps sinensis fermentation complex according to an embodiment of the present invention includes extracting Cordyceps sinensis powder with a solvent to obtain Cordyceps sinensis extract (S10); Step of extracting the situation mushroom powder and chaga mushroom powder, respectively, to obtain a situation mushroom extract and chaga mushroom extract (S20); Preparing a mixture of situation mushrooms and chaga mushroom by mixing the situation mushroom extract and chaga mushroom extract (S30); And preparing a compound extract of Cordyceps sinensis by mixing the Cordyceps sinensis extract and the mixture of the situation mushroom and chaga mushroom (S40); Preparing the cordyceps fermentation complex by fermenting the cordyceps complex extract (S50); Immersing the coffee beans in the cordyceps fermentation complex to infiltrate the cordyceps fermentation complex into the coffee beans (S60); Drying the coffee green beans infiltrated with the Cordyceps sinensis (S70); And roasting the dried coffee beans (S80).

In the method for preparing coffee green beans containing the Cordyceps fermented complex as an active ingredient, in step S30, the situation mushroom extract and chaga mushroom extract are mixed in a weight ratio of 10 to 90 parts by weight: 10 to 90 parts by weight, And it is characterized in that to prepare a mixture of chaga mushrooms.

In the method for producing coffee green beans containing the Cordyceps sinensis fermentation complex as an active ingredient, in step S40, the Cordyceps sinensis extract is 70 to 80% by weight, and the situation mushroom and chaga mushroom extract mixture is 20 to 30% by weight It is characterized by.

In the method for preparing coffee green beans containing the cordyceps fermentation complex as an active ingredient, the solvent is water.

In the method for producing coffee green beans containing the above-mentioned Cordyceps fermented complex as an active ingredient, the Cordyceps sinensis is characterized by being silkworm cordyceps.

In the method for producing coffee green beans containing the Cordyceps sinensis fermentation complex as an active ingredient, the Cordyceps sinensis extract, Phellinus linteus extract and Chaga mushroom extract each contain 40 to 60 grams of Cordyceps sinensis powder, Phellinus linteus powder and Chaga mushroom powder in 1L of water. g) is characterized by being extracted at 80 ~ 90 ℃ by addition.

The coffee according to the embodiment of the present invention contains the cordyceps fermentation complex comprising cordyceps sinensis extract, Phellinus linteus extract and chaga mushroom extract as an active ingredient.

According to the coffee green beans containing the Cordyceps sinensis fermentation complex of the present invention and its manufacturing method, the peculiar smell of Cordyceps sinensis is removed, and the content of beta-glucan, codycepin and polyphenol has an excellent effect.

Figure 1 is a situation mushroom and chaga mushroom extract mixture according to the present invention.
Figure 2 is a cordyceps fermentation complex according to the present invention.
Figure 3 is a simple immersed picture of the Cordyceps sinensis complex according to the present invention.
Figure 4 is a picture of ultrasonic immersion of the Cordyceps sinensis complex according to the present invention.
5 is a photograph of heating and dipping the cordyceps fermentation complex according to the present invention.
6 is a photograph of a modified state after roasting of simple immersed coffee beans according to the present invention.
7 is a photograph of a modified state after roasting of coffee beans sonicated as a comparative example of the present invention.
8 shows the quality characteristics of coffee according to the roasting time according to the present invention.
9 is a result of the HPLC chromatogram of codycepin according to the present invention (A: Standard B: Sample).
10 is a graph showing a standard curve of codicepin by HPLC according to the present invention.
11 is a graph showing the content of codyspin at various fermentation conditions according to the present invention (A: 24 hours, B: 48 hours, C: 72 hours).
12 is a graph showing the concentration-dependent codysepin content of silkworm cordyceps according to the present invention (A: Cordyceps sinensis 5%, B: Cordyceps sinensis 10%, C: Cordyceps sinensis 15%).
FIG. 13 is a derivative chromatogram showing the differential change of the frequency obtained from the sensor according to the retention time for the control (R), cordyceps simple mixed coffee (MIX) and cordyceps fermented coffee (FER).
FIG. 14 shows Vapor Print, Polar Frequency pattern, and Polar derivative pattern for control (R), Cordyceps simple mixed coffee (MIX) and Cordyceps fermented coffee (FER). to be.

Hereinafter, exemplary embodiments disclosed herein will be described in detail with reference to the accompanying drawings, but the same or similar elements are assigned the same reference numbers regardless of the reference numerals, and overlapping descriptions thereof will be omitted. The suffixes "modules" and "parts" for the components used in the following description are given or mixed only considering the ease of writing the specification, and do not have meanings or roles distinguished from each other in themselves. In addition, in describing the embodiments disclosed in the present specification, when it is determined that detailed descriptions of related known technologies may obscure the gist of the embodiments disclosed herein, detailed descriptions thereof will be omitted. In addition, the accompanying drawings are only for easy understanding of the embodiments disclosed in the present specification, and the technical spirit disclosed in the specification is not limited by the accompanying drawings, and all modifications included in the spirit and technical scope of the present invention , It should be understood to include equivalents or substitutes.

Terms including ordinal numbers such as first and second may be used to describe various components, but the components are not limited by the terms. The terms are used only for the purpose of distinguishing one component from other components.

When an element is said to be "connected" or "connected" to another component, it is understood that other components may be directly connected to or connected to the other component, but may exist in the middle. It should be. On the other hand, when a component is said to be "directly connected" or "directly connected" to another component, it should be understood that no other component exists in the middle.

Singular expressions include plural expressions unless the context clearly indicates otherwise.

In this application, the terms "comprises" or "have" are intended to indicate the presence of features, numbers, steps, actions, components, parts or combinations thereof described herein, one or more other features. It should be understood that the existence or addition possibilities of fields or numbers, steps, operations, components, parts or combinations thereof are not excluded in advance.

Hereinafter, the present invention will be described in more detail through examples. However, the following examples are for illustrative purposes only and are not intended to limit the scope of the invention.

Example

Example  1: Preparation of compound extract of Cordyceps sinensis and Phellinus linteus / chaga

1) Preparation of extracts of situational mushrooms and chaga mushrooms

    (1) Phellinus linteus was pulverized to a size of 50 to 100 μm, 50 g of phellinus linteus powder per 1 L of purified water was added, extracted at 80 to 90 ° C., and then filtered to obtain an extract.

    ② Chaga mushrooms were crushed to a size of 50-100 μm, 50 g of chaga powder per 1L of purified water was added, extracted at 60-70 ° C., and filtered.

    ③ A mixture of situational mushroom extract + chaga mushroom extract at a weight ratio of 40: 60 was prepared to extract a situational mushroom and chaga mushroom extract (see FIG. 1).

  2) Preparation of extract from Cordyceps sinensis

    ① Cordyceps sinensis was pulverized to a size of 50-100 μm, 50 g of cordyceps powder per liter of purified water was added, extracted at 80-90 ° C., and then filtered to obtain an extract.

    ② Cordyceps sinensis extract: The mixed extract of situation mushrooms and chaga mushrooms was mixed at a weight ratio of 90: 10, 80: 20, 70: 30, aged for 24 hours, and then measured for Cordyceps odor. Figure 2 is a photograph of the extract of Cordyceps sinensis.

    ③ Measurement results of Cordyceps sinensis

   In order to remove the odor of Cordyceps sinensis, a mixed extract of Phellinus linteus and Chaga mushroom was used, and various blending ratios were applied to establish an optimal blending ratio.

Cordyceps extract Phellinus linteus and chaga extract extract Offensive 90% 10% Inadequate odor 80% 20% Odor removed and appropriate 70% 30% Odor removed and appropriate

    As shown in the above results, it is shown that the odor of Cordyceps sinensis is effectively removed when at least 20% of the medicinal mushroom and chaga extract is added. The goal in the present invention is to maximize the Cordycepin content, which is the active ingredient of Cordyceps sinensis, and minimize odor, so it is determined that the most effective compounding ratio is 80:20.

Example  2: Infiltrated cordyceps sinensis complex Coffee beans (Green Bean) Manufacturing

Simple immersion, ultrasonic immersion, and heating immersion to find the most efficient process for penetrating Cordyceps sinensis fermentation product into coffee beans Three processes were tested. At this time, the mixing ratio of the cordyceps sinensis complex liquid and coffee green beans was tested by mixing with a weight ratio of 2: 1, that is, 2 kg of the cordyceps extract fermentation solution + 1 kg of coffee green beans, and the remaining amount that was not absorbed into the green beans after a certain time has elapsed. It was judged by measuring.

In addition, since there is a possibility that the compound solution of Cordyceps sinensis may be deteriorated during a long time infiltration, it is essential to determine the optimal time. Therefore, in this experiment, the green beans treated with the above three processes were compared to 1, 3, and 5 days to determine the optimal penetration time.

(1) Simple immersion : Method of immersing coffee green beans in the compound solution of Cordyceps sinensis (see FIG. 3)

      ① It was immersed for 1 day at a temperature of 23 ~ 30 ℃. As a result of immersion, the residual amount of the compound solution of Cordyceps sinensis that was not absorbed in coffee was 175 g.

      ② It was immersed for 3 days at a temperature of 23 ~ 30 ℃. As a result of immersion, the whole amount was absorbed without residual amount of the compound solution of Cordyceps sinensis that was not absorbed by coffee.

      ③ It was immersed for 5 days at a temperature of 23 ~ 30 ℃. As a result of immersion, the whole amount was absorbed without residual amount of the compound solution of Cordyceps sinensis that was not absorbed by coffee.

(2) ultrasonic immersion : Method of infiltrating the green bean extract fermentation compound into coffee green beans by applying an ultrasonic water bath (see FIG. 4)

① Ultrasonic water bath was applied for 30 minutes and then immersed for 1 day. As a result of immersion, the residual amount of the compound solution of Cordyceps sinensis that was not absorbed in coffee was 83 g .

      ② Ultrasonic water bath was applied for 30 minutes and then immersed for 3 days. As a result of immersion, the whole amount was absorbed without residual amount of the compound solution of Cordyceps sinensis that was not absorbed by coffee.

      ③ Ultrasonic water bath was applied for 30 minutes and then immersed for 5 days. As a result of immersion, the whole amount was absorbed without residual amount of the compound solution of Cordyceps sinensis that was not absorbed by coffee.

(3) Heating immersion : a method of heating a mixture of fresh green beans and cordyceps fermented for a long time together (see Fig. 5)

① It was immersed for 1 day after heating for 1 hour at a temperature of 90 ~ 100 ℃. As a result of immersion, the residual amount of the compound solution of Cordyceps sinensis that was not absorbed in coffee was 38 g .

      ② It was immersed for 3 days after heating for 1 hour at a temperature of 90 ~ 100 ℃. As a result of immersion, the whole amount was absorbed without residual amount of the compound solution of Cordyceps sinensis that was not absorbed by coffee.

      ③ It was immersed for 5 days after heating for 1 hour at a temperature of 90 ~ 100 ℃. As a result of immersion, the whole amount was absorbed without remaining amount of the compound solution of Cordyceps sinensis that was not absorbed by coffee.

 (4) conclusion of immersion

  The optimum immersion conditions for each immersion process are as follows.

       ① Simple immersion: 3 days at a temperature of 23 ~ 30 ℃

       ② Ultrasonic immersion: 3 days after applying the ultrasonic water bath for 30 minutes

       ③ Heating immersion: 3 days after heating for 1 hour at a temperature of 90 ~ 100 ℃

2) For each process  Manufactured Coffee beans Roasting  after Deformation degree

After the coffee beans, which had been immersed in each immersion process, were dried to a moisture content of 10%, the state of the roasted coffee beans was observed. The condition of coffee beans that can be transformed by roasting has a very important effect on the taste and aroma of coffee, and it is important to select a process that minimizes the deformation because it is crucial to the productability.

   As shown in Table 2, in the case of simple immersion, the friability was the lowest at 3%, and the soybeans treated were 44% broken in coffee beans. The higher the cracking phenomenon of the coffee beans, the lower the marketability. The optimal immersion method is considered to be a simple immersion process for coffee beans.

Process classification Roasting  Broken after Coffee beans  ratio Simple immersion coffee green beans 3% Ultrasonic immersion coffee 44% Heated coffee beans 37%

  3) Conclusion

     As a result of analyzing the effective penetration rate of green beans and the friability of coffee beans after roasting, it is determined that the optimal immersion time and immersion method is a process for 3 days with a simple immersion method. This is considered as the most advantageous process to be applied in the field because it has the advantage of reducing the production cost in that there is no additional cost, such as ultrasonic immersion or heat immersion.

Example  3: Cordyceps sinensis Coffee beans  Establish optimal conditions for drying and distribution

The following experiment was conducted to establish the drying and distribution conditions without changing the quality of coffee beans infiltrated with Cordyceps sinensis.

end. Way

  One) Green beans  Drying method and time

    ① High-temperature drying (130 ℃): High-temperature drying was performed at a temperature of 130 ℃, and moisture measurement was performed from 4 hours to 30% intervals until the moisture content reached 12%.

   ② Hot air drying (60 ℃): Hot air drying was performed at a temperature of 60 ℃, and moisture measurement was performed from 18 hours to 30% of the water content until it reached 12%.

  2) Roasting temperature and time

     The distribution was performed based on the distribution temperature 180 ℃, which is usually performed in the same industry, and the optimal distribution time was determined by varying the distribution time to 10 minutes, 12 minutes, 14 minutes, 16 minutes, 20 minutes, and 25 minutes. I wanted to.

I. result

  One) Green beans  Drying method and time

The results of testing the high-temperature drying and hot-air drying processes to determine the optimal method of drying green beans and time are as follows.

  ① High temperature drying (130 ℃): Water content 12% Drying time = 6.5 hours

  ② Hot air drying (60 ℃): Moisture content 12% Drying time = 22 hours

    Therefore, the efficient optimal drying of green beans is a short-time treatment at a high temperature, but when treating at a high temperature of 130 ° C., the hot air drying method, which is a mild condition, was selected because the coffee beans may be deteriorated due to excessive heat treatment.

  2) Results of quality characteristics of coffee according to roasting time are shown in FIG. 8. At the distribution temperature of 180 ℃, the distribution time was found to be optimal for 14 minutes.

Example  4: HPLC  Of cordyceps coffee Cordipine ( Cordycepin ) Content analysis

end. Way

1) Experimental materials

Cordyceps sample used in this experiment was used in powdered, dried and containing a cordycepin Cordyceps militaris silkworm Cordyceps sample purchased from ㈜ gahwa epeuaen ratio (Chungbuk, Jincheon). The cordyceps powder had a light brown appearance and had a peculiar smell of cordyceps.

2) HPLC  by Cordycepin  Content analysis

For cordycepin content analysis, a coffee powder sample was placed in tertiary distilled water, ultrasonically extracted, and filtered with a 0.22 μsyringe filter as a sample solution. Cordycepin standard (Cordycepin from Cordyceps militaris and Sigma C3394) were diluted in a solvent for each concentration to make a standard solution, and calculated as a peak area for each concentration to prepare a quantitative curve. The cordycepin content in the solution sample was measured under HPLC (High Performance Liquid Chromatograph) analysis conditions of Table 3.

I. result

  One) Cordycepin  Standard product confirmation and Calibration curve  write

The results of checking the retention time (RT) for the peak of the standard for Cordycepin analysis and preparing the calibration curve according to the concentration are as follows. In the analysis conditions as shown in Table 3, cordycepin peak was observed at RT 12.5 min. Accordingly, analysis was conducted to establish the fermentation conditions of Dongchunghacho coffee (see FIGS. 9 and 10).

  2) Determination of the amount of cordyceps

 ① Cordycepin content according to fermentation time

     Cordycepin was not detected when the fermentation time of Cordyceps coffee was 24, 48, or 72 hours.

 ② Problem detection and resolution

    The cordyceps used for fermentation of coffee beans was artificially cultured based on brown rice, and the cordycepin content was very insignificant in the cordyceps.

 ③ Check Cordycepin of fermented coffee using silkworm cordyceps

    It was confirmed that the cordycepin content of the fermented coffee using silkworm cordyceps was concentration-dependent depending on the amount of cordyceps. That is, the cordycepin content increased to 597.14 mg / kg, 1,224.56 mg / kg and 2,274.70 mg / kg as silkworm cordyceps was increased to 5, 10 and 15% (w / w) (see Fig. 12).

     As a quantitative indicator set in the present invention, the target content of cordycepin was 1-10 mg / 100g, and it was confirmed that 5% of silkworm cordyceps was sufficient, and the amount of silkworm cordyceps to be added during the preparation of fermented coffee was determined to be 5%.

Cordyceps (%) Codycepine content in coffee (mg / kg) 5   597.14 10 1,224.56 15 2,274.70

Example  5: β-glucan of Cordyceps coffee ( glucan ) Content analysis

end. Way

    β-glucan analysis was performed using the method of Megazyme kit. That is, the total glucan was first obtained, and then the amount of α-glucan was subtracted to quantify β-glucan.

    Total glucan was decomposed by placing 0.1 g of sample in a tube, adding 1.5 mL of 37% HCl, and placing it in a 30 ° C water bath for 45 minutes. After that, 10 mL of distilled water was added to vortex and incubated at 100 ° C for 2 hours. Then, while cooling at room temperature, 10 mL of 2 N KOH was added, and the amount was adjusted to 100 mL with 200 mM Sodium acetate buffer, followed by sufficient mixing. Then, 0.1 mL of exo-1,3-β-glucanase plus β-glucosidase dissolved in 200 mM sodium acetate buffer in 0.1 mL of supernatant, 0.2 mL of acetate buffer for reagent blank, and D-glucose standard for D-glucose standard 0.1 mL and 0.1 mL of acetate buffer were added, followed by mixing and incubation at 40 ° C for 60 minutes. After adding 3 mL of a Glucose oxidase / peroxidase mixture (GOPOD) and incubating at 40 ° C. for 20 minutes, absorbance was measured at 510 nm.

    For α-Glucan, 0.1 mL of the sample was placed in a tube, and 2 mL of 2 M KOH was added, followed by mixing for 20 minutes. After adding 8 mL of 1.2 M Sodium acetate buffer and mixing, add 0.2 mL of amyloglucosidase plus invertase, mix well, and incubate for 30 minutes in a 40 ℃ water bath. 0.1 mL of 200 mM sodium acetate buffer and 3 mL of GOPOD were added to 0.1 mL of the supernatant, followed by incubation at 40 ° C for 20 minutes, and measured at 510 nm absorbance.

Total Glucan (% w / w) = ΔE x F x 100 / 0.1 x 1/1000 x 100 / W x 162/180

                     = ΔE x F / W x 90

α-Glucan (% w / w) = ΔE x F x 1000 (or 103) x 1/1000 x 100 / W x 162/180

                  = ΔE x F / W x 90 (final volume 100 mL)

                  = ΔE x F / W x 9.27 (final volume 10.3 mL)

∴ β-Glucan = Total Glucan-α-Glucan

ΔE = reaction absorbance-sample absorbance

F = ug D-glucose conversion factor = 100 / D-glucose STD absorbance

W = sample weight

I. result

    Table 5 shows the results of analyzing the content of β-glucan. In the case of coffee fermented with yellow oyster mushroom and chaga mushroom, it was 1.28%, and when fermented with yellow oyster mushroom and chaga mushroom, it increased significantly to 2.03%. As a result, the β-glucan content is much higher than the target index of 0.1 to 1.0%, so the fermented coffee developed in the present invention can be said to be a functional coffee with excellent β-glucan content.

division Total-glucan (%) α-glucan (%) β-glucan (%) Situation / Chaga / Cordyceps Coffee 3.11 1.08 2.03 ± 0.11 Situation / Chaga Fermented Coffee 2.42 1.15 1.28 ± 0.05

Example  6: Analysis of total polyphenol compound content in Cordyceps choco coffee

end. Way

   When the Folin-Ciocalteu reagent was reduced by a polyphenolic substance, it was analyzed as follows using the principle of developing a molybdenum blue color. That is, the sample methanol extract was dissolved in each solvent at a concentration of 50 mg / mL, and 20 uL was taken, diluted with distilled water 1.4 mL in a 2 mL tube, and 0.1 mL of Folin-Denis reagent was added and shaken. After 3 minutes, add 0.2 mL sodium carbonate saturated solution, mix the whole with 2 mL, mix well, leave at 40 ° C for 1 hour, and absorbance at 765 nm with a spectrophotometer (DU 650, Beckman Coulter Inc., Miami, FL, USA). The standard curve at this time was prepared using gallic acid.

I. result

   In order to quantify the total polyphenol compound, the standard curve prepared by varying gallic acid for each concentration obtained almost perfectly the linearity as follows (R² = 0.9887), and based on this, measures the amount of the total polyphenol compound in the coffee sample. Did.

    Polyphenol (polyphenol) is a kind of chemical found in plants characterized by having more than one phenol group in a molecule. There are more than thousands of polyphenols, such as catechins in green tea, resveratrol in wine, and onyx quercetin. Many flavonoids in fruits and isoflavones in soybeans are also polyphenols. These polyphenols are produced by photosynthesis and usually contribute to plant pigments and bitterness.

    As a result of measuring the total polyphenol content, the coffee fermented using the situation / chaga mushroom and cordyceps showed a very high content, such as 39.10 mg / g coffee bean, which was encouraging. This is significantly higher than 22.30 mg / g of raw mushrooms and 28.11 mg / g of coffee fermented with only mushrooms, so synergic effects appear when both mushrooms and cordyceps are used simultaneously. The total polyphenol content as an evaluation target of the present invention was found to be 450 mg / 100 g, which is sufficient to achieve this.

Coffee Samples Total polyphenol (mg / g coffee bean) Raw mushrooms 22.30 Simple coffee mix 31.59 Situation Coffee 28.11 Situation / Chaga / Cordyceps Coffee 39.10

Example  7: Sensory evaluation of Dongchunghacho coffee

end. Way

   Sensory evaluation of panel agents on coffee extracts before and after adding cordyceps was performed. It was conducted over a total of 3 times and evaluated by applying sensory test methods suitable for the purpose in stages.

I. result

1) 1st sensory evaluation

  ① Goal: To find out if the unique smell of Dongchunghacho is discernable to consumers, simply mix the powder of Dongchunghacho with the original coffee to find out if the taste is different from the control (original coffee bean without cordyceps).

  ② Method: Triangle Test

▶ Two of the three samples present the same sample, and the other one presents a different sample, allowing the panel to select the other one, and evaluating the preference of the selected one to the other one. This is a highly meaningful measure.

    ▶ Present the same 2 specimens and 1 different specimen (all 3) to the panelists, instruct them to taste the samples from the left in the order presented and select different specimens.

    ▶ Assuming that there are two test objects A and B, either one of A or B will appear in duplicate, and the combination of the test items consisting of them is as follows.

ABB BAB BBA

BAA ABA AAB

  ③ Panelists: 35 students from the third year of food and nutrition at Semyung University who have completed the regular course of “Sensory Evaluation and Practice”

  ④ Evaluation result: 25 out of 35 people found cordyceps mixed coffee. That is, it can be concluded that Dongchunghacho is easily distinguished from consumers by its unique taste and aroma.

Sample number provided Coffee type Number of respondents The correct answer 941 Original control 5 people X 387 Original control 5 people X 249 Cordyceps fermented coffee 25 people O

2) Secondary sensory evaluation

  ① Goal: To check whether the fermented coffee from Cordyceps sinensis developed in the present invention is distinguished from coffee mixed with cordyceps simply by using the results of the first sensory evaluation.

② Method: Rating Method = Rating Method

           ▶ Used to investigate how the characteristic strength of a given sample is different

           ▶ Several samples (3-7) are presented without a reference sample and evaluated according to a prescribed scale.

           ▶ In order to reduce the quantitative error of the strong degree according to each characteristic and the influence error between the characteristics, intensive training is required, and more than 8 trained panel personnel participate in the inspection.

  ③ Panelists: 35 students from the third year of food and nutrition at Semyung University who have completed the regular course of “Sensory Evaluation and Practice”

  ④ Sample preparation

Sample number provided Coffee type 472 Original control 813 Original coffee 100g + Cordyceps powder 10g 596 Cordyceps fermented coffee

   ⑤ Order of presentation: To exclude the influence of the order of tasting coffee, samples are presented in a combination of several orders as shown in the table.

1st sample 2nd sample 3rd sample 596 813 472 472 813 813 472 596 596 472 472 813 596 596 813

   ⑥ Evaluation method

     -For the aroma, taste, and overall preference of the coffee, it is scored within the range of 1 point (not very good) to 5 points (very good) and ranks what is the best coffee.

   ⑦ Evaluation result: 17 out of 35 people evaluated Dongchunghacho fermented coffee as “the best coffee,” and 11 people liked the original basic coffee. It was evaluated that only 7 coffees were simply mixed with Cordyceps. In conclusion, it is considered that the cordyceps fermented coffee developed in the present invention can appeal to consumers with good scores.

Sample number provided Coffee type Best coffee respondents 472 Original control 11 people 813 Cordyceps simple mixed coffee 7 people 596 Cordyceps fermented coffee 17 people

3) 3rd sensory evaluation

  ① Goal: To evaluate how the Dongchunghacho fermented coffee developed in the present invention, based on the results of the 1st and 2nd sensory evaluation, differs in terms of flavor, sour taste, bitter taste, and mild smell compared to the control, and how the preference degree is Did.

② ways: scaling (Likert 7 point scale method used)

           ▶ Used to investigate how the characteristic strength and preference of different samples are different

           ▶ 1 ~ 9 item scale is usually used for parcel scale

           ▶ A 15cm scale is used as a non-compartment scale.

           ▶ When using the item scale, panel agents should taste the sample and select the corresponding strength item of the evaluated property to display the number.

           Preference check

           ▶ How to evaluate consumer preferences or preferences

           ▶ Mainly used for new product development and improvement

           ▶ In general, it is performed after the difference identification test or the description analysis test

           ▶ Also called preference test, preference test, and consumer test

  ③ Panelists: 35 students in the 3rd grade students of the Department of Food and Nutrition, 10 students in the 2nd grade, and 12 employees in the industry-academic cooperation group who completed the regular course of “Sensory Evaluation and Practice”

  ④ Sample preparation

Sample number provided Coffee type 472 Original control 596 Cordyceps fermented coffee

   ⑤ Evaluation method

    -Strength evaluation + preference is also dualized as evaluation.

    -For example, when you feel “strong” in the “sour” strength evaluation of coffee, some people may evaluate the preference for “strong” or “no” for this strong sour taste.

    -For coffee aroma, sour taste, bitter taste, pungent smell, and overall preference, make a score within the range of 1 point (not very good) to 7 points (very good), and rank what is the best coffee box.

  ⑥ Evaluation result: The sensory evaluation results show that the flavor, sour taste, bitter taste, cumulative smell, and overall preference are all agreed and the fermented coffee scores are much higher. Comparing the strength and preference for each characteristic reveals the following very interesting facts.

       -Fragrance: The control had a stronger scent and didn't like it.

      -Sour: The sour taste of the control was 3.28 points, and the fermented coffee of Dongchunghacho was 2.32 points, which was a big difference, and the weak sour taste of coffee was much better. (Comparison of symbol 4.83 and 4.03)

     -Bitter taste: The bitter taste of the control group was much stronger with 4.21 points, and the fermented coffee from Dongchunghacho was weak at 3.49 points, so I liked it more.

     -Quiet smell: This property appears to be felt stronger in the control than the fermented coffee containing Cordyceps, suggesting that the cordy smell of Cordyceps was effectively removed from the developed coffee.

     As a result, Dongchunghacho fermented coffee scored significantly higher with an overall preference of 5.64 points, and 40 out of 57 evaluated Dongchunghacho fermented coffee as the “best coffee”.

     As a result, the Dongchung Hacho fermented coffee not only overcomes the unpleasant smell peculiar to Dongchung Hacho, but also reduces the sour taste and bitter taste than the original coffee, and is evaluated to be able to appeal to consumers with a much softer taste (Table 12. Strength by Characteristics for Dongchung Hacho Fermented Coffee) And palatability test (7-point scale).

characteristic 472 (Daejo-gu) 596 (Dongchunghacho fermented coffee) burglar Preference burglar Preference incense 4.11 ± 1.53 4.12 ± 1.58 4.07 ± 1.41 5.00 ± 1.49 Sour taste 3.28 ± 1.99 4.03 ± 1.59 2.32 ± 1.20 4.83 ± 1.58 bitterness 4.21 ± 1.63 3.88 ± 1.35 3.49 ± 1.67 4.19 ± 1.72 Scent 2.75 ± 1.60 3.47 ± 1.60 2.39 ± 1.40 3.65 ± 1.78 Overall preference - 4.39 ± 1.23 - 5.64 ± 1.29

Example 8: Analysis of fragrance components by electronic nose

The purpose of the present invention is to confirm whether there is a different odor from the original coffee, which is a control, by performing a pattern analysis on the fragrance component of the Dongchung Hacho fermented coffee of the present invention with an electric nose. If it shows a pattern similar to the control, it means that the fermented coffee is similar to the original scent component, so that the odor of cordyceps was effectively removed.

end. Way

     In order to examine the change before and after the fermentation of coffee aroma, the change in the aroma pattern was analyzed with an electronic nose. 40 mL vials (vial. Bellefonte, PA, USA) and sealed with Teflon coated septa (Septa. PTFE / silicone septa, Supelco). Electronic nose used GC / SAW electronic nose system (Model 7100 Fast GC Analyzer, Electronic Sensor Technology, Newbury park, CA, USA) .This device detects a surface acoustic wave sensor (SAW) sensor in the GC system. It is equipped with. When the prepared sample was in equilibrium, the built-in pump was operated, and only the volatile component of the sample was injected through the sample inlet, and the fragrance component was collected for 20 seconds. As a device analysis condition, high purity helium was used as the carrier gas, and the column was heated using a DB-624 capillary column (0.33 μm, 0.25 mm × 1 m, J & W Scientific, Folsom, CA, USA). From ℃ to 120 ℃ was programmed at a rate of 3 ℃ / sec. The run time was set to 30 seconds, and each of the sensor / column / valve / inlet was 30/40/50/50 ° C.

I. result

   As shown in the electronic nose chromatogram, the control (R), Cordyceps simple mixed coffee (MIX) and Cordyceps fermented coffee (FER) showed a distinctly different fragrance component pattern. Each sample was analyzed three times repeatedly, so it was confirmed that there was no deviation.

   Derivative chromatogram (Derivative chromatogram) is a chromatogram showing the differential change of the frequency obtained from the sensor according to the retention time, Vapor Print (Vapor Print) is the retention time as a variable (auaular variables), electronic nose It is a graph that imaged from the initial retention time to the retention time at which the last component was detected in a 360 ° circular shape by using the response level of as a radial variable, and the polar frequency pattern depends on the retention time. A pattern image representing a change in frequency obtained from a sensor in hertz, and a polar derivative pattern refers to a pattern image obtained by differentiating the frequency.

   13 and 14, as shown by the red arrow, in the case of the sample of the Cordyceps sinensis simple mixed coffee (MIX), unlike the other two samples, the specific peak was exceptionally strong, and overall, the Cordyceps fermented coffee (FER) was the control (R ). This means that the Cordyceps fermented coffee has an aroma almost similar to that of the original coffee, so it is impossible to detect the odor caused by Cordyceps. Therefore, the dongchunghacho fermentation process developed in the present invention has an excellent effect to enjoy the taste and aroma similar to that of the original coffee while retaining the active ingredient of dongchunghacho very efficiently.

Meanwhile, the above detailed description should not be construed as limiting in all respects and should be considered as illustrative. The scope of the present invention should be determined by rational interpretation of the appended claims, and all changes within the equivalent scope of the present invention are included in the scope of the present invention.

Claims (13)

As a coffee bean containing the compound extract of Cordyceps sinensis containing Cordyceps sinensis extract, Phellinus linteus extract and Chaga mushroom extract as an active ingredient,
The Cordyceps sinensis extract, Phellinus linteus extract and Chaga mushroom extract are extracted by adding 40 to 60 grams (g) of Cordyceps sinensis powder, Phellinus linteus powder and Chaga mushroom powder to 1 L of water,
In the compound extract of Cordyceps sinensis, the extract of Cordyceps sinensis is 70 to 80% by weight, and the mixture of situational mushrooms and chaga mushrooms prepared by mixing the situational mushroom extract and chaga mushroom extract in a weight ratio of 40: 60 is 20 to 30% by weight. Coffee green beans containing the compound extract of Cordyceps sinensis as an active ingredient.
delete delete delete According to claim 1,
The Cordyceps sinensis is a coffee bean containing the Cordyceps sinensis complex extract as an active ingredient.
delete Extracting Cordyceps sinensis powder with a solvent to obtain Cordyceps sinensis extract (S10);
Step of extracting the situation mushroom powder and chaga mushroom powder, respectively, to obtain a situation mushroom extract and chaga mushroom extract (S20);
Preparing a mixture of situation mushrooms and chaga mushroom by mixing the situation mushroom extract and chaga mushroom extract (S30); And
Preparing the compound extract of Cordyceps sinensis by mixing the Cordyceps sinensis extract and the mixture of the situation mushroom and chaga mushroom (S40);
Immersing the coffee beans in the compound extract of Cordyceps sinensis to infiltrate the extract of Cordyceps sinensis into the coffee beans (S60);
Drying the green coffee beans permeated with the Cordyceps sinensis complex extract (S70); And
Roasting the dried coffee beans (S80); In the manufacturing method of coffee beans containing the Cordyceps sinensis complex extract containing as an active ingredient,
The Cordyceps sinensis extract, Phellinus linteus extract and Chaga mushroom extract are extracted by adding 40 to 60 grams (g) of Cordyceps sinensis powder, Phellinus linteus powder and Chaga mushroom powder to 1 L of water,
In the compound extract of Cordyceps sinensis, the extract of Cordyceps sinensis is 70 to 80% by weight, and the mixture of situational mushrooms and chaga mushrooms prepared by mixing the situational mushroom extract and chaga mushroom extract in a weight ratio of 40: 60 is 20 to 30% by weight. A method for producing coffee green beans containing the compound extract of Cordyceps sinensis as an active ingredient.
delete delete delete The method of claim 7,
The method of manufacturing coffee green beans containing the compound extract of Cordyceps sinensis, characterized in that the Cordyceps sinensis is silkworm cordyceps.
The method of claim 7,
The Cordyceps sinensis extract, Phellinus linteus extract and Chaga mushroom extract are extracted at 80 to 90 ℃ by adding 40 to 60 grams (g) of Cordyceps sinensis powder, Phellinus linteus powder and Chaga mushroom powder to 1 L of water, respectively. Method for producing coffee beans containing as an active ingredient.
As a coffee produced using coffee beans containing the Cordyceps sinensis extract, the extract of Cordyceps sinensis, and Chaga mushroom extract as an active ingredient,
The Cordyceps sinensis extract, Phellinus linteus extract and Chaga mushroom extract are extracted by adding 40 to 60 grams (g) of Cordyceps sinensis powder, Phellinus linteus powder and Chaga mushroom powder to 1 L of water,
In the compound extract of Cordyceps sinensis, the extract of Cordyceps sinensis is 70 to 80% by weight, and the mixture of situational mushrooms and chaga mushrooms prepared by mixing the situational mushroom extract and chaga mushroom extract in a weight ratio of 40: 60 is 20 to 30% by weight. Coffee made using coffee green beans containing the compound extract of Cordyceps sinensis as an active ingredient.

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