KR102104175B1 - Method for producing functional fermented dutch coffee - Google Patents
Method for producing functional fermented dutch coffee Download PDFInfo
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- KR102104175B1 KR102104175B1 KR1020180109685A KR20180109685A KR102104175B1 KR 102104175 B1 KR102104175 B1 KR 102104175B1 KR 1020180109685 A KR1020180109685 A KR 1020180109685A KR 20180109685 A KR20180109685 A KR 20180109685A KR 102104175 B1 KR102104175 B1 KR 102104175B1
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- prepared
- coffee
- minutes
- fermented
- drying
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
- A23F5/267—Extraction of water-soluble constituents using additives, specific extraction media or specific coffee blends
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/02—Treating green coffee; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/246—Addition of, or treatment with, enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
본 발명은 (1) 물에 침지한 후 멸균한 커피 생두에 유산균 배양액을 접종한 후 발효하고, 로스팅한 후 건조하여 발효 커피를 준비하는 단계; (2) 은행잎을 증열 처리하고 유념시킨 후 건조하고 볶아 준비하는 단계; (3) 약쑥과 어성초를 각각 증열 처리하고 유념시킨 후 건조하고 볶아 준비하는 단계; (4) 민들레를 증열 처리하고 유념시킨 후 건조하여 준비하는 단계; (5) 오가피를 건조하고 볶아 준비하는 단계; (6) 옥수수수염을 증열 처리한 후 건조하여 준비하는 단계; (7) 상기 (2)단계의 준비한 은행잎, 상기 (3)단계의 준비한 약쑥과 어성초, 상기 (4)단계의 준비한 민들레, 상기 (5)단계의 준비한 오가피 및 상기 (6)단계의 준비한 옥수수수염과 홍삼 및 녹차를 혼합하여 약용식물 혼합물을 제조하는 단계; 및 (8) 상기 (1)단계의 준비한 발효 커피와 상기 (7)단계의 제조한 약용식물 혼합물을 혼합하여 분쇄하고 추출하는 단계를 포함하여 제조하는 것을 특징으로 하는 발효 더치커피의 제조방법 및 상기 방법으로 제조된 발효 더치커피에 관한 것이다.The present invention comprises the steps of (1) immersing in water and inoculating the cultured lactic acid bacteria in the coffee beans sterilized, fermenting, roasting and drying to prepare fermented coffee; (2) ginkgo biloba, followed by steaming, drying and roasting to prepare; (3) preparing a step of drying and roasting after medicinal mugwort and Eoseongcho are added to each other, keeping in mind; (4) a step of preparing and drying the dandelion after distillation treatment; (5) preparing dried and roasted agapi; (6) preparing the corn beard by drying after heating; (7) Ginkgo biloba prepared in the step (2), medicinal wormwood and Eoseongcho prepared in the step (3), dandelion prepared in the step (4), agapi prepared in the step (5) and corn beard prepared in the step (6) Mixing red ginseng and green tea to prepare a medicinal plant mixture; And (8) mixing the fermented coffee prepared in the step (1) with the medicinal plant mixture prepared in the step (7), crushing and extracting the fermented Dutch coffee, and Fermented Dutch coffee produced by the method.
Description
본 발명은 은행잎, 약쑥, 어성초, 민들레, 오가피, 옥수수수염, 홍삼 및 녹차를 혼합한 약용식물 혼합물을 발효 커피에 혼합하여 분쇄하고 물을 부어 추출하는 단계를 포함하여 제조하는 것을 특징으로 하는 발효 더치커피의 제조방법 및 상기 방법으로 제조된 발효 더치커피에 관한 것이다.The present invention is a fermentation Dutch characterized in that it comprises a step of mixing the medicinal plant mixture of ginkgo biloba, medicinal mugwort, eoseongcho, dandelion, agapi, corn beard, red ginseng, and green tea into a fermented coffee, crushing and pouring water to extract. It relates to a manufacturing method of coffee and fermented Dutch coffee prepared by the above method.
최근 웰빙(well-being)과 로하스(LOHAS; lifestyles of health and sustainability)가 강조되는 시대와 더불어 국민의 생활수준이 향상되면서 우리의 음료문화도 다양화와 기능성화 되고 있다.With the recent emphasis on well-being and lifestyles of health and sustainability (LOHAS), as the people's living standards have improved, our beverage culture has diversified and functionalized.
커피는 꼭두서니과(Rubiaceae) 코페아속(Coffee)에 속하며, 상업적으로 재배하는 품종은 크게 아라비카(Arabica)와 로부스타(Robusta-canephora), 그리고 리베리카(Liberica) 3가지 품종으로 나뉜다. 그 중 향기와 맛이 좋아 최고의 품질로 인정받고 있는 아라비카종은 에티오피아 원산으로서 해발 500~1,000 m의 높은 지대와 15~25℃의 온도에서 잘 자라고, 브라질·콜롬비아·멕시코·과테말라·에티오피아 등지에서 생산되며 전 세계 커피 생산량의 75%를 차지한다. 이러한 커피는 쓴맛, 신맛, 단맛, 떫은맛 등으로 다양하게 조화되어 만들어지는 기호 음료로서 9세기경부터 에티오피아에서 재배되기 시작한 이래로 현재 전 세계적으로 1년에 6억 잔이나 소비되며, 석유 다음으로 교역량이 많은 상품 가치가 높은 음료이다.Coffee Rubiaceae (Rubiaceae) belonging to the subgenus kope (Coffee), varieties are grown commercially are largely divided into arabica (Arabica) and Robusta (Robusta-canephora), Riverina and South (Liberica) 3 varieties. Among them, Arabica species, which is recognized for its best quality due to its aroma and taste, is native to Ethiopia and grows well at a height of 500 to 1,000 m above sea level and 15 to 25 ° C. It is produced in Brazil, Colombia, Mexico, Guatemala, and Ethiopia. And 75% of the world's coffee production. These coffees are a symbolic beverage made in various combinations of bitterness, sourness, sweetness, and astringency, etc. Since cultivation in Ethiopia from the 9th century onwards, 600 million cups are consumed per year worldwide. It is a beverage with a high value for many products.
커피에는 다른 식품에 비해 폴리페놀 등의 항산화성분 함량이 높아 세포 손상을 유발하는 자유라디칼 소거능이 높다고 알려져 있으며, 최근에는 신경세포 보호효과를 갖는 친유성 산화방지제(lipophilic antioxidant)와 클로로겐산(chlorogenic acid) 등이 커피 생두보다 로스팅한 원두커피에 높은 함량을 나타낸다는 결과도 보고되고 있다. 또한, 커피는 알츠하이머, 파킨슨 병, 제2형 당뇨병, 콜레스테롤, 심장 질환 및 간경변 등에도 우수한 보호효과를 갖는 것으로 알려지면서 기호식품을 넘어서 커피의 약리적인 효과에도 많은 연구가 이루어지고 있는 추세이다. 그러나 커피의 과다섭취는 정서불안, 신경과민, 수면장애 및 위장장애 등의 카페인 중독증(caffeinism)을 유발할 수 있다고 알려져 있으며, 카페인이 지방산화를 증가시켜 혈중 유리지방산, 콜레스테롤 및 중성지질 함량을 높여 심혈관계, 특히 관상동맥질환을 발생시킬 수 있다는 연구와 함께 이를 부정하는 연구도 지속적으로 보고되어 커피 섭취와 심혈관계 질환과의 상관성은 여전히 논쟁이 되고 있다.Coffee is known to have a higher free radical scavenging ability to cause cell damage due to its higher content of antioxidants, such as polyphenols, than other foods. Recently, it has lipophilic antioxidant and chlorogenic acid that has a neuroprotective effect. It has also been reported that back has higher content in roasted coffee beans than coffee beans. In addition, coffee is known to have excellent protective effects on Alzheimer's, Parkinson's disease, type 2 diabetes, cholesterol, heart disease, and cirrhosis, and many studies have been conducted on the pharmacological effects of coffee over the foods of preference. However, excessive intake of coffee is known to cause caffeinism such as emotional anxiety, nervousness, sleep disorders and gastrointestinal disorders, and caffeine increases fatty acidification to increase the content of free fatty acids, cholesterol, and triglycerides in the blood to increase cardiovascular Relationships, especially studies that may cause coronary artery disease, as well as studies that deny it, have consistently been reported, and the relationship between coffee intake and cardiovascular disease remains controversial.
커피의 대표적인 성분으로는 카페인, 클로로겐산, 나이아신, 칼륨, 트리고넬, 아미노산 등이 있고, 이 중 커피의 주성분인 카페인은 알칼로이드계 화합물의 하나로 냄새가 없고 쓴맛을 내며 물에 잘 녹는다. 또한, 서양에서는 천식 치료로 사용되기도 하는데, 카페인의 자극이 기관지의 점액성 분비물을 마르게 하고 혈관을 수축시키기 때문이다. 커피는 알코올 중독 치료와 간 기능 보호 역할도 하며, 다량의 카페인 섭취는 위산 분비를 촉진하고 식도를 연결하는 괄약근을 느슨하게 만들어 위산이 식도에 역류, 속쓰림을 악화시킬 수 있으며, 불면증, 신경과민, 불안, 골다공증을 유발할 수도 있다는 점에서 커피의 부정적인 영향을 주기도 한다.Typical components of coffee include caffeine, chlorogenic acid, niacin, potassium, trigonel, amino acids, etc. Among them, caffeine, which is the main component of coffee, is one of the alkaloid-based compounds, has no odor, bitter taste, and is soluble in water. It is also used as a treatment for asthma in the West, because caffeine stimulation dries the mucous secretions of the bronchial tubes and constricts blood vessels. Coffee also serves to treat alcoholism and protect liver function, and intake of large amounts of caffeine can promote gastric acid secretion and loosen the sphincter that connects the esophagus, which can worsen reflux and heartburn in the esophagus, insomnia, nervousness, and anxiety. In addition, it may have a negative effect on coffee in that it may cause osteoporosis.
발효공학을 이용하여 진균류 균사체가 커피 생두를 영양원으로 이용하여 생육함으로써 균류의 생물학적 전환능력(biotransformation)을 유도할 수 있다면 커피생두의 유용성분 증진과 균사체 증식에 따른 생리활성 시너지 효과 및 카페인 중독증 등의 부작용 완화를 기대할 수 있어 균사체가 배양된 커피 생두의 커피음료 또는 기능성 소재 활용성이 높을 것으로 사료된다.If fermentation engineering can induce the biotransformation of fungi by using fungi mycelia to grow coffee beans as a nutrient source, it is possible to increase the useful components of coffee beans, synergistic effects of physiological activity due to mycelial growth, caffeine poisoning, etc. It can be expected that side effects can be alleviated, and thus, it is considered that coffee beans or cultured coffee beans have high utilization of functional materials.
전통적으로 약초는 항산화성, 항암, 당뇨병, 고혈압, 동맥경화증, 심-뇌혈관 질환 등의 각종 성인병에 효과 있는 사례가 많이 보고되고 있으며 색과 풍미와 향에 있어 어린이부터 성인에 이르기까지 전 연령층이 선호할 수 있는 전천후적인 발효추출물과 퓨전화 시키는 커피음료 개발이 요구되고 있다.Traditionally, herbal medicine has been reported to be effective in various adult diseases such as antioxidant, anti-cancer, diabetes, hypertension, arteriosclerosis, and cardio-cerebrovascular diseases. There is a need to develop an all-weather fermentation extract that can be preferred and a coffee beverage to convert it into a fusion.
은행잎은 약 1억 5천만 년 전부터 지구상에 존재해 온 것으로 알려져 있으며 중국에서는 약 5천년 전부터 천식이나 기관지염 등에 사용되고 있었다. 1960년대 후반부터 유럽에서 은행잎 추출물에 대한 과학적인 연구가 이루어지기 시작했으며, 순환 장애가 있는 질환에서 효과가 있는 것으로 알려져 말초순환 장애, 뇌허혈성 질환과 허혈성 망막 질환의 경우에 효과적으로 사용되고 있다. 이들 질환에서 은행 잎 추출물이 작용하는 기전으로는 혈관 내피 세포에서 EDRF와 PGI2의 유리 증가와 혈관 평활근 조절 작용 등이 있으며, 최근 항산화 작용이 있음이 밝혀져 이에 대한 활발한 연구도 진행되고 있다.Ginkgo biloba has been known to exist on Earth for about 150 million years ago, and has been used in China for asthma and bronchitis since about 5,000 years ago. Scientific research on ginkgo biloba extract has been started in Europe since the late 1960s, and is known to be effective in diseases with circulatory disorders, and thus is effectively used in peripheral circulatory disorders, cerebral ischemic diseases and ischemic retinal diseases. The mechanisms by which ginkgo biloba leaf extract acts in these diseases include the increase of EDRF and PGI2 in vascular endothelial cells and the regulation of vascular smooth muscle. Recently, it has been found that there is an antioxidant action, and active research is being conducted.
홍삼(Red ginseng; Panax ginseng C. A. Meyer)은 보혈강장 및 불로장생의 양약으로 한방에서 애용되어 왔고, 단백질과 핵산의 합성을 촉진시키고, 조혈, 간기능회복, 동맥경화 예방, 혈당강하, 운동수행능력 증대, 항피로, 강정증진, 면역력의 증대, 항암 및 항산화 효과가 있음이 밝혀지고 있다.Red ginseng (Red ginseng; Panax ginseng CA Meyer) has been favored in oriental medicine as a medicine for blood and tonicity, promotes the synthesis of proteins and nucleic acids, hematopoiesis, hepatic function recovery, prevention of arteriosclerosis, lowering of blood sugar, and increased exercise performance , Anti-fatigue, enhancement of immunity, increased immunity, anti-cancer and antioxidant effects have been found.
민들레는 국화과(Compositae)에 속하는 다년생 초본으로 한방명은 포공영으로 알려져 있으며, 한방에서 강장, 해열, 이뇨, 건위, 거담 등에 이용되어 왔다. 서양에서는 민들레를 dandelion이라 부르며 식품 및 약용으로 이용하여 왔으며, 담즙분비촉진, 이뇨, 항류마티스, 항염증 효능을 가지는 주요한 허브로 인식되어 왔다. 민들레에는 키코르산(chicoric acid) 및 모노카페일타르타르산(monocaffeyltartaric acid) 화합물 등 다양한 폴리페놀 화합물이 확인되었으며, 민들레의 독특한 고미 성분으로 세스퀴테르펜(sesquiterpene) 화합물인 타라씨닉산-β-D-글루코피라노사이드(taraxinic acid-β-D-glucopyranoside)와 11,13-디하이드로타라씨닉산-D-글루코피라노사이드(11,13-dihydrotaraxinic acid-D-glucopyranoside)가 알려져 있다. 또한, 민들레 뿌리는 다양한 트리테르펜(triterpene)과 타라사스테롤(taraxasterol)과 같은 피토스테롤(phytosterol) 및 이눌린 등을 함유하고 있으며, 식이섬유, 미네랄 및 비타민의 함량이 우수한 것으로 알려져 있다. 민들레의 다양한 약리학적 기능에 대한 연구가 활발하게 이루어지고 있으며, 항산화, 항염증, 혈당조절, 간보호 기능, 지질대사조절 등의 다양한 기능성을 가지는 것으로 보고되고 있다.Dandelion is a perennial herb belonging to the family Asteraceae (Compositae), and the oriental medicine is known as Pogongyeong, and has been used in oriental medicine tonic, antipyretic, diuretic, dry stomach, and expectorant. In the West, dandelion is called dandelion and has been used for food and medicinal purposes, and has been recognized as a major herb with bile secretion, diuretic, antirheumatic, and anti-inflammatory effects. Dandelions have been identified with a variety of polyphenolic compounds, such as chicoric acid and monocaffeyltartaric acid compounds, and taracic acid-β-D-, a sesquiterpene compound, is a unique flavor component of dandelion. Glucopyranoside (11,13-dihydrotaraxinic acid-D-glucopyranoside) and 11,13-dihydrotarasinic acid-D-glucopyranoside are known. In addition, dandelion root contains various phytosterols such as triterpene and tarasasterol and inulin, and is known to have excellent dietary fiber, mineral and vitamin content. Research into various pharmacological functions of dandelion has been actively conducted, and has been reported to have various functions such as antioxidant, anti-inflammatory, blood sugar control, liver protection function, and lipid metabolism control.
오가피는 두릅나무과(Araliaceae)에 속하는 식물로 낙엽활엽관목이다. 해발 700 m 이상의 고산지대에 자생하는 내건성 및 내한성 식물로 한국, 일본, 중국 만주 등에 분포하고 있으며, 높이 1.5~2.0 m, 줄기에는 드물게 큰 가시가 있고, 잎은 장상복옆으로 3~5엽이다. 오가피는 대한약전에 수재된 생약으로 '오갈피나무 또는 동속식물의 뿌리, 줄기 및 가지의 껍질이다'라고 정의하고 있다. 오가피는 주로 강장, 강정, 신경통, 이뇨, 식욕부진, 고혈압의 치료 및 예방을 목적으로 오래전부터 독성 및 부작용이 없는 상약으로 분류하여 뿌리와 껍질이 약제로 사용되어 왔다. 오가피의 효능은 항산화작용, 항암효과, 항염증효과, 항알러지 효과, 멜라닌색소 저해효과, 신장애효과, 항우울증 작용이 있고, 오가피의 골다공증 치료효과, 간보호 작용, 항염증 효능, 강장효과, 항지간작용이 있으며, 항균 및 항염증 작용, 면역체계 저해효과, 간보호 효과와 뇌신경보호 효과가 있다고 보고되었다.Ogapi is a deciduous broad-leaved shrub belonging to the family Araliaceae. It is a fast-drying and cold-resistant plant that grows in the high altitude of 700 m or more above sea level. It is distributed in Korea, Japan, and Manchuria, and is 1.5 to 2.0 m high, with rarely large thorns on the stem, and leaves with 3 to 5 lobes next to the jangbok. Ogapi is a herbal medicine listed in the Korean Pharmacopoeia and is defined as 'a bark of the root, stem, and branch of an oak tree or plant.' Ogapi has long been classified as a drug without toxicity and side effects for a long time for the treatment and prevention of tonic, gangjeong, neuralgia, diuretic, anorexia, and hypertension. Roots and shells have been used as drugs. Ogapi's efficacy is antioxidant, anti-cancer, anti-inflammatory, anti-allergic, melanin-inhibiting effect, renal impairment, anti-depressive effect, Ogapi's osteoporosis treatment effect, hepatoprotective effect, anti-inflammatory effect, tonic effect, anti It has been reported to have interstitial action, antibacterial and anti-inflammatory effects, immune system inhibitory effect, liver protection effect and brain nerve protection effect.
쑥은 국화과(Compositae)에 속하는 다년생 초본으로 한국이나 중국, 일본 등 아시아 지역과 유럽지역 등에 분포되어 있으며, 국내에서는 약 300여 종이 자생하는 것으로 알려져 있다. 현재까지 쑥의 종류에 따른 연구를 보면, 인진쑥은 항산화, 항암, 체내지질대사 촉진 및 간독성 저하효과 등의 생리활성이 보고되어 있다.Wormwood is a perennial herb belonging to the Asteraceae family, and is distributed in Asia and Europe, such as Korea, China, and Japan. It is known that about 300 species grow naturally in Korea. To date, according to the research according to the type of mugwort, phosphorus wormwood has been reported to have physiological activities such as antioxidant, anti-cancer, promoting lipid metabolism in the body, and reducing liver toxicity.
차나무(Camellia sinensis, tea-plant)의 어린잎을 따서 찌거나 열을 가해 효소의 작용을 억제시켜 말린 것이 녹차 또는 엽차이고, 홍차는 차나무 잎을 적당히 발효시킨 것이며, 우룽차(鳥龍茶)는 녹차와 홍차의 중간 방식으로 만든 것이다. 차에는 카페인, 타닌, 카테킨(catechin), 비타민 및 많은 무기염류가 들어 있어 전세계에 걸쳐 기호품으로 널리 애용되고 있다. 특히 카페인이 들어 있어 강심작용·근육수축작용·피로회복·이뇨작용·각성작용을 한다.The tea leaves ( Camellia sinensis , tea-plant) are picked and steamed or heated to suppress the action of the enzyme, so that the green tea or green tea is dried, and the black tea is a moderately fermented tea tree leaf, and the oolong tea It is made in the middle way between green tea and black tea. Tea contains caffeine, tannins, catechins, vitamins, and many inorganic salts, making it a favorite product throughout the world. In particular, it contains caffeine, which acts strongly, muscle contraction, fatigue recovery, diuresis, and arousal.
녹차의 화학적 성분으로 카테킨류는 페놀(phenolic) 화합물로서 무색, 수용성이며 강한 항산화능을 가지고 있는데 이는 녹차 특유의 수렴성 쓴맛을 제공한다. 녹차의 주된 카테킨은 에피카테킨(epicatechin) 형태로서 에피갈로카테킨 갈레이트(epigallocatechin gallate)가 건조무게의 9~13%로 가장 많고, 에피갈로카테킨(epigallocatechin)과 에피카테킨 갈레이트(epicatechin gallate)가 각 3~6%, 에피카테킨(epicatechin)이 13%이며, 그 외 카테킨(catechin), 갈로카테킨(gallocatechin)이 각각 12% 정도 함유되어 있다. 또한, 플라보놀(flavonol)인 퀘르세틴(quercetin), 캠페롤(kaempherol), 미리세틴(myricetin) 등이 배당체 형태로 적은 양이 들어 있고, 기타 수용성 물질로서 페놀산(phenolic acid), 카페인(caffeine), 아미노산인 테아닌이 들어 있다. 녹차는 항산화능이 매우 높은데 이는 녹차에 함유된 항산화 물질로서 카테킨류와 비타민 C가 항산화 작용에 일조한다고 알려져 있다.As a chemical component of green tea, catechins are phenolic compounds that are colorless, water soluble, and have strong antioxidant properties, which provide a unique astringent bitter taste of green tea. The main catechin of green tea is epicatechin, and epigallocatechin gallate is the most common with 9 ~ 13% of dry weight, and epigallocatechin and epicatechin gallate each. 3 to 6%, epicatechin 13%, and catechin and gallocatechin 12% each. In addition, flavonols (quercetin), camperol (kaempherol), myricetin, etc., contain a small amount in the form of glycosides, and other water-soluble substances such as phenolic acid and caffeine. , Contains the amino acid theanine. Green tea has a very high antioxidant capacity. It is known that catechins and vitamin C contribute to antioxidant activity as an antioxidant contained in green tea.
옥발(옥수수수염)은 화본과에 속하는 1년생 초본인 옥수수(Zea mays L.)의 과실에 붙어있는 수염을 음건한 것으로서 예부터 지금까지 한방에서는 이뇨제로써 사용하고 있으며 농가에서 옥수수 재배의 부산물로써 자원이 풍부한 식물성 생약의 하나이다. 옥발에는 K+, Na+, Cl- 등의 무기염류가 함유되어 있고, 고분자 알코올인 피토스테롤이, n-프로필 구아야콜(n-propyl guaiacol), 페놀(phenol), p-크레졸(p-cresol), 자이렌(xylen) 및 갈락탄(galactan) 등이 함유되어 있다고 보고되었다.Okbal (corned mustard) is a shade of whiskers attached to the fruit of corn ( Zea mays L.), a first-year herb belonging to the Hwadae family.It has been used as a diuretic in oriental medicine until now, and resources are used as a by-product of corn cultivation in farms. It is one of the rich vegetable herbal medicines. Okbal is K +, Na +, Cl - is an inorganic salt is contained, such as, and high molecular alcohols in the phytosterol, n- propyl obtain Ow call (n-propyl guaiacol), phenol (phenol), p- cresol (p-cresol ), Xylene, and galactan.
한국등록특허 제1872344호에는 아미노산이 함유된 더치커피의 제조방법이 개시되어 있고, 한국공개특허 제2015-0012042호에는 저온숙성 및 저온살균을 포함하여 추출된 더치커피의 제조방법이 개시되어 있으나, 본 발명의 기능성 발효 더치커피의 제조방법과는 상이하다.Korean Registered Patent No. 1872344 discloses a method for producing Dutch coffee containing amino acids, and Korean Patent Publication No. 2015-0012042 discloses a method for producing extracted Dutch coffee, including low temperature aging and pasteurization. It is different from the production method of the functional fermentation Dutch coffee of the present invention.
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 커피가 갖는 고유의 기능성에 혈액순환과 체중조절에 우수한 효능이 있는 것으로 알려진 약용식물을 선정하여, 유효성분, 항산화 활성 및 기호도를 증진시킬 수 있는 발효 더치커피의 제조방법을 제공하는 데 있다.The present invention was devised by the above-mentioned demands, and the object of the present invention is to select a medicinal plant known to have excellent efficacy in blood circulation and weight control, as well as intrinsic functionality of coffee, effective ingredients, antioxidant activity and preference It is to provide a method of manufacturing fermented Dutch coffee that can enhance the.
상기 과제를 해결하기 위해, 본 발명은 (1) 물에 침지한 후 멸균한 커피 생두에 유산균 배양액을 접종한 후 발효하고, 로스팅한 후 건조하여 발효 커피를 준비하는 단계; (2) 은행잎을 증열 처리하고 유념시킨 후 건조하고 볶아 준비하는 단계; (3) 약쑥과 어성초를 각각 증열 처리하고 유념시킨 후 건조하고 볶아 준비하는 단계; (4) 민들레를 증열 처리하고 유념시킨 후 건조하여 준비하는 단계; (5) 오가피를 건조하고 볶아 준비하는 단계; (6) 옥수수수염을 증열 처리한 후 건조하여 준비하는 단계; (7) 상기 (2)단계의 준비한 은행잎, 상기 (3)단계의 준비한 약쑥과 어성초, 상기 (4)단계의 준비한 민들레, 상기 (5)단계의 준비한 오가피 및 상기 (6)단계의 준비한 옥수수수염과 홍삼 및 녹차를 혼합하여 약용식물 혼합물을 제조하는 단계; 및 (8) 상기 (1)단계의 준비한 발효 커피와 상기 (7)단계의 제조한 약용식물 혼합물을 혼합하여 분쇄하고 추출하는 단계를 포함하여 제조하는 것을 특징으로 하는 발효 더치커피의 제조방법을 제공한다.In order to solve the above problems, the present invention (1) immersed in water and then inoculated into a cultured lactic acid bacteria cultured coffee beans sterilized, roasted and dried to prepare fermented coffee; (2) ginkgo biloba, followed by steaming, drying and roasting to prepare; (3) preparing a step of drying and roasting after medicinal mugwort and Eoseongcho are added to each other, keeping in mind; (4) a step of preparing and drying the dandelion after distillation treatment; (5) preparing dried and roasted agapi; (6) preparing the corn beard by drying after heating; (7) Ginkgo biloba prepared in the step (2), medicinal wormwood and Eoseongcho prepared in the step (3), dandelion prepared in the step (4), agapi prepared in the step (5) and corn beard prepared in the step (6) Mixing red ginseng and green tea to prepare a medicinal plant mixture; And (8) mixing the fermented coffee prepared in the step (1) and the medicinal plant mixture prepared in the step (7) to pulverize and extract the fermented Dutch coffee. do.
또한, 본 발명은 상기 방법으로 제조된 발효 더치커피를 제공한다.In addition, the present invention provides a fermented Dutch coffee prepared by the above method.
본 발명의 발효 더치커피는 약용식물을 적정량 혼합함으로 인해 커피의 고유한 맛에 약용식물의 풍미를 조화시켜 기호도가 우수한 더치커피를 제조할 수 있으며, 또한, 약용식물을 효과적으로 전처리하여 페놀 화합물, 플라보노이드 및 클로로겐산을 다량 함유하면서 카페인 함량은 감소하고, 항산화 활성이 우수하여 국민 건강에 도움이 될 수 있는 발효 더치커피를 제공할 수 있다.The fermented Dutch coffee of the present invention can mix a medicinal plant with an appropriate amount, thereby blending the flavor of the medicinal plant with the flavor of the medicinal plant to produce a Dutch coffee with excellent preference, and also effectively pre-treating the medicinal plant to treat the phenolic compound and flavonoid. And it contains a large amount of chlorogenic acid while reducing the caffeine content, excellent in antioxidant activity can provide a fermented Dutch coffee that can be helpful to the public health.
본 발명의 목적을 달성하기 위하여, 본 발명은 In order to achieve the object of the present invention, the present invention
(1) 물에 침지한 후 멸균한 커피 생두에 유산균 배양액을 접종한 후 발효하고, 로스팅한 후 건조하여 발효 커피를 준비하는 단계;(1) preparing a fermented coffee by immersing in water and inoculating the cultured lactic acid bacteria into sterilized coffee beans, fermenting, roasting and drying;
(2) 은행잎을 증열 처리하고 유념시킨 후 건조하고 볶아 준비하는 단계;(2) ginkgo biloba, followed by steaming, drying and roasting to prepare;
(3) 약쑥과 어성초를 각각 증열 처리하고 유념시킨 후 건조하고 볶아 준비하는 단계;(3) preparing a step of drying and roasting after medicinal mugwort and Eoseongcho are added to each other, keeping in mind;
(4) 민들레를 증열 처리하고 유념시킨 후 건조하여 준비하는 단계;(4) a step of preparing and drying the dandelion after distillation treatment;
(5) 오가피를 건조하고 볶아 준비하는 단계;(5) preparing dried and roasted agapi;
(6) 옥수수수염을 증열 처리한 후 건조하여 준비하는 단계;(6) preparing the corn beard by drying after heating;
(7) 상기 (2)단계의 준비한 은행잎, 상기 (3)단계의 준비한 약쑥과 어성초, 상기 (4)단계의 준비한 민들레, 상기 (5)단계의 준비한 오가피 및 상기 (6)단계의 준비한 옥수수수염과 홍삼 및 녹차를 혼합하여 약용식물 혼합물을 제조하는 단계; 및(7) Ginkgo biloba prepared in the step (2), medicinal wormwood and Eoseongcho prepared in the step (3), dandelion prepared in the step (4), agapi prepared in the step (5) and corn beard prepared in the step (6) Mixing red ginseng and green tea to prepare a medicinal plant mixture; And
(8) 상기 (1)단계의 준비한 발효 커피와 상기 (7)단계의 제조한 약용식물 혼합물을 혼합하여 분쇄하고 추출하는 단계를 포함하여 제조하는 것을 특징으로 하는 발효 더치커피의 제조방법을 제공한다.(8) It provides a method for producing fermented Dutch coffee, characterized in that it comprises a step of mixing and pulverizing and extracting the mixture of medicinal plants prepared in step (7) and the fermented coffee prepared in step (1). .
본 발명의 발효 더치커피의 제조방법에서, 상기 (1)단계의 발효 커피는 바람직하게는 20~30℃의 물에 20~30시간 동안 침지한 후 110~130℃에서 1~3시간 동안 멸균한 커피 생두에 유산균 배양액을 접종한 후 28~32℃에서 20~28시간 동안 발효하고, 로스팅한 후 건조하여 준비할 수 있으며, 더욱 바람직하게는 20~30℃의 물에 20~30시간 동안 침지한 후 121℃에서 2시간 동안 멸균한 커피 생두에 유산균 배양액을 접종한 후 30℃에서 24시간 동안 발효하고, 로스팅한 후 건조하여 준비할 수 있다.In the method for producing fermented Dutch coffee of the present invention, the fermented coffee of step (1) is preferably immersed in water at 20 to 30 ° C for 20 to 30 hours and sterilized at 110 to 130 ° C for 1 to 3 hours. After inoculation of the cultured lactic acid bacteria into coffee green beans, fermentation may be performed at 28 to 32 ° C for 20 to 28 hours, roasted and dried, and more preferably, immersed in water at 20 to 30 ° C for 20 to 30 hours. Then, after inoculating the cultured lactic acid bacteria in coffee beans sterilized at 121 ° C for 2 hours, fermented at 30 ° C for 24 hours, roasted and dried to prepare.
상기 유산균은 식물성 유산균인 락토바실러스 플란타룸(Lactobacillus plantarum, KCTC 10123), 류코노스톡 김치아이(Leuconostoc kimchii, KCTC 0651), 류코노스톡 시트레움(Leuconostoc citreum, KCTC 3526), 류코노스톡 가시코미타툼(Leuconostoc gasicomitatum, KCTC 3753) 및 류코노스톡 락티스(Leuconostoc lactis, KCTC 3528) 혼합 배양액(106 cfu/mL)일 수 있으나, 이에 제한되지 않는다.The lactic acid bacteria are Lactobacillus plantarum (KCTC 10123), which is a plant lactic acid bacteria, Leuconostoc kimchii , KCTC 0651), Leuconostoc citreum , KCTC 3526), Leuconostoc gasicomitatum , KCTC 3753) and Leuconostoc lactis (KCTC 3528) mixed cultures (10 6 cfu / mL), but are not limited thereto.
또한, 상기 로스팅은 커피 가공 공정 중 중요한 단계로서 생두에 적당한 색상과 향미가 날 때까지 열을 가하는 공정으로서, 최종 원두커피의 품질을 결정하는 다양한 이화학적 반응이 일어나는 단계이다. 로스팅 방법은 열풍식, 반열풍식, 직화식 등 통상적인 다양한 방법을 이용할 수 있고, 바람직하게는 직화식을 사용할 수 있다.In addition, the roasting is an important step in the coffee processing process, and is a process of applying heat to a suitable color and flavor to green beans, and various physicochemical reactions that determine the quality of the final coffee beans occur. As the roasting method, various conventional methods such as a hot air type, a semi hot air type, and a direct fire type may be used, and a direct fire type may be preferably used.
본 발명의 로스팅의 일 예로, 건조된 커피 생두를 직화식 방법으로 풀시티(full city) 상태로 로스팅하였으며, 로스팅 방법은 로스터기를 200℃까지 가열 후 냉각하여 185℃ 상태에서 건조된 커피 생두를 투입(댐퍼상태; 100% 개방)하였고, 커피 생두가 투입되면 로스터 온도가 낮아지며, 145℃에서 0.8 kal의 화력으로 점화한 후(댐퍼상태; 100% 개방), 82℃부터 온도를 상승(댐퍼상태; 70% 개방)시키고, 146℃에서 생두가 황록색에서 노란색으로 바뀌는 캐러멜화(댐퍼상태; 40% 개방) 과정을 거친 후, 185℃에서 1차 펌핑(댐퍼상태; 50% 개방)을 유도하고, 다시 213℃에서 2차 펌핑(댐퍼상태; 70% 개방)을 유도하여 216℃를 정점으로 한 후 냉각시킬 수 있다.As an example of roasting of the present invention, the dried coffee beans were roasted in a full city state by a direct method, and the roasting method was performed by heating the roaster to 200 ° C and cooling it, thereby introducing dried coffee beans at 185 ° C. (Damper state; 100% open), when coffee green beans are added, the roaster temperature is lowered, ignited with 0.8 kal of thermal power at 145 ° C (damper state; 100% open), and the temperature rises from 82 ° C (damper state; 70% open), after undergoing a process of caramelization (damper state; 40% open) where green beans turn yellow to yellow at 146 ° C., induce primary pumping (damper state; 50% open) at 185 ° C., again By inducing secondary pumping (damper state; 70% open) at 213 ° C, 216 ° C can be peaked and then cooled.
상기와 같은 조건으로 커피 생두를 침지, 발효, 로스팅하여 발효 커피를 준비하는 것이 커피의 다양한 기능성 성분은 증진되면서 쓴맛은 감소하고 풍미를 더욱 향상시킬 수 있었다.Preparation of fermented coffee by immersing, fermenting and roasting coffee green beans under the above-described conditions improved the various functional ingredients of coffee while reducing bitterness and further improving flavor.
또한, 본 발명의 발효 더치커피의 제조방법에서, 상기 (2)단계는 바람직하게는 은행잎을 95~105℃에서 1~2분 동안 증열 처리하고 7~9분 동안 유념시킨 후 45~55℃에서 수분함량이 8~12%(w/v) 이내가 되도록 건조하고 170~180℃에서 5~7분 동안 볶아 준비할 수 있으며, 더욱 바람직하게는 은행잎을 100℃에서 1~2분 동안 증열 처리하고 8분 동안 유념시킨 후 50℃에서 수분함량이 10%(w/v) 이내가 되도록 건조하고 170~180℃에서 6분 동안 볶아 준비할 수 있다.In addition, in the method for producing fermented Dutch coffee of the present invention, step (2) is preferably ginkgo biloba treatment at 95-105 ° C for 1 to 2 minutes, followed by heating for 7-9 minutes, and then at 45-55 ° C. It can be prepared to dry to within 8 ~ 12% (w / v) moisture content and roasted at 170 ~ 180 ℃ for 5 ~ 7 minutes. More preferably, ginkgo biloba is distilled at 100 ℃ for 1-2 minutes. After keeping in mind for 8 minutes, it can be prepared by drying it at 50 ° C so that the water content is within 10% (w / v) and roasting it at 170 ~ 180 ° C for 6 minutes.
또한, 본 발명의 발효 더치커피의 제조방법에서, 상기 (3)단계는 바람직하게는 약쑥과 어성초를 각각 95~105℃에서 1~2분 동안 증열 처리하고 3~5분 동안 유념시킨 후 45~55℃에서 수분함량이 8~12%(w/v) 이내가 되도록 건조하고 170~180℃에서 5~7분 동안 볶아 준비할 수 있으며, 더욱 바람직하게는 약쑥과 어성초를 각각 100℃에서 1~2분 동안 증열 처리하고 4분 동안 유념시킨 후 50℃에서 수분함량이 10%(w/v) 이내가 되도록 건조하고 170~180℃에서 6분 동안 볶아 준비할 수 있다.In addition, in the method for producing fermented Dutch coffee of the present invention, step (3) is preferably medicinal mugwort and Eoseongcho each at 95 ~ 105 ° C for 1 ~ 2 minutes, followed by distillation for 3 ~ 5 minutes, and then 45 ~ It can be prepared by drying it at 55 ℃ to within 8 ~ 12% (w / v) and roasting it at 170 ~ 180 ℃ for 5 ~ 7 minutes, more preferably 1 ~ at 100 ℃ respectively. It can be prepared by heating for 2 minutes, keeping in mind for 4 minutes, drying it at 50 ° C to be within 10% (w / v), and roasting at 170 ~ 180 ° C for 6 minutes.
또한, 본 발명의 발효 더치커피의 제조방법에서, 상기 (4)단계는 바람직하게는 민들레를 95~105℃에서 1~2분 동안 증열 처리하고 3~5분 동안 유념시킨 후 20~30℃에서 수분함량이 8~12%(w/v) 이내가 되도록 건조하여 준비할 수 있으며, 더욱 바람직하게는 민들레를 100℃에서 1~2분 동안 증열 처리하고 4분 동안 유념시킨 후 20~30℃에서 수분함량이 10%(w/v) 이내가 되도록 건조하여 준비할 수 있다.In addition, in the method for producing fermented Dutch coffee of the present invention, step (4) is preferably carried out by heating the dandelion for 1 to 2 minutes at 95 to 105 ° C and keeping in mind for 3 to 5 minutes, and then at 20 to 30 ° C. It can be prepared by drying so that the moisture content is within 8 to 12% (w / v). More preferably, the dandelion is distilled at 100 ° C for 1 to 2 minutes, kept for 4 minutes, and then kept at 20 to 30 ° C. It can be prepared by drying so that the moisture content is within 10% (w / v).
또한, 본 발명의 발효 더치커피의 제조방법에서, 상기 (5)단계는 바람직하게는 오가피를 45~55℃에서 수분함량이 8~12%(w/v) 이내가 되도록 건조하고 170~180℃에서 7~9분 동안 볶아 준비할 수 있으며, 더욱 바람직하게는 오가피를 50℃에서 수분함량이 10%(w/v) 이내가 되도록 건조하고 170~180℃에서 8분 동안 볶아 준비할 수 있다.In addition, in the manufacturing method of fermented Dutch coffee of the present invention, step (5) is preferably dried so that the water content is within 8 to 12% (w / v) at 45 to 55 ° C and dried at 170 to 180 ° C. In can be prepared by roasting for 7 to 9 minutes, more preferably dried dried so that the moisture content at 50 ℃ within 10% (w / v) and roasted for 8 minutes at 170 ~ 180 ℃.
또한, 본 발명의 발효 더치커피의 제조방법에서, 상기 (6)단계는 바람직하게는 옥수수수염을 95~105℃에서 1~2분 동안 증열 처리한 후 20~30℃에서 수분함량이 8~12%(w/v) 이내가 되도록 건조하여 준비할 수 있으며, 더욱 바람직하게는 옥수수수염을 100℃에서 1~2분 동안 증열 처리한 후 20~30℃에서 수분함량이 10%(w/v) 이내가 되도록 건조하여 준비할 수 있다.In addition, in the manufacturing method of fermented Dutch coffee of the present invention, the step (6) is preferably corn-bearing at 95 ~ 105 ° C for 1 ~ 2 minutes, followed by distillation, and then water content at 20 ~ 30 ° C is 8 ~ 12 It can be prepared by drying to be within% (w / v). More preferably, the corn beard is distilled at 100 ° C for 1 ~ 2 minutes, and then the moisture content is 10% (w / v) at 20 ~ 30 ° C. It can be prepared to dry within.
상기 (2) 내지 (6)단계의 조건으로 증열, 건조 및 볶음 처리하여 재료를 전처리하는 것이 재료 특유의 이취 및 쓴맛은 최소화하면서 유효성분 함량과 항산화 활성이 우수하고, 순하면서 부드러워 음용이 용이하면서 향미가 우수하여 더치커피 혼합에 적합한 약용식물로 준비할 수 있었다.Pre-treatment of the material by heating, drying, and roasting under the conditions of steps (2) to (6) minimizes the odor and bitter taste peculiar to the material, and has excellent active ingredient content and antioxidant activity, while being soft and soft, easy to drink. Because of its excellent flavor, it could be prepared as a medicinal plant suitable for mixing Dutch coffee.
또한, 본 발명의 발효 더치커피의 제조방법에서, 상기 (7)단계의 약용식물 혼합물은 바람직하게는 약용식물 혼합물 총 중량 기준으로, 은행잎 22~28 중량%, 약쑥 4~6 중량%, 어성초 4~6 중량%, 민들레 4~6 중량%, 오가피 8~12 중량%, 옥수수수염 13~17 중량%, 홍삼 18~22 중량% 및 녹차 13~17 중량%를 혼합하여 제조할 수 있으며, 더욱 바람직하게는 약용식물 혼합물 총 중량 기준으로, 은행잎 25 중량%, 약쑥 5 중량%, 어성초 5 중량%, 민들레 5 중량%, 오가피 10 중량%, 옥수수수염 15 중량%, 홍삼 20 중량% 및 녹차 15 중량%를 혼합하여 제조할 수 있다. 상기와 같은 재료 및 배합비로 제조된 약용식물 혼합물을 이용하여 더치커피를 제조하는 것이 더치커피와 잘 어우러져 풍미가 우수하면서 유효성분 및 항산화 활성이 더욱 증진되어 품질이 우수한 더치커피로 제조할 수 있었다.In addition, in the method for producing fermented Dutch coffee of the present invention, the medicinal plant mixture in step (7) is preferably based on the total weight of the medicinal plant mixture, ginkgo biloba 22-28 wt%, wormwood 4-6 wt%, Eoseongcho 4 It can be prepared by mixing ~ 6 wt%, dandelion 4 ~ 6 wt%, agapi 8 ~ 12 wt%, corn beard 13 ~ 17 wt%, red ginseng 18 ~ 22 wt%, and green tea 13 ~ 17 wt%, more preferred It is based on the total weight of the medicinal plant mixture, 25% by weight of ginkgo biloba, 5% by weight of wormwood, 5% by weight of eoseongcho, 5% by weight of dandelion, 10% by weight of agave, 15% by weight of corn beard, 20% by weight of red ginseng and 15% by weight of green tea It can be prepared by mixing. The production of Dutch coffee using a mixture of medicinal plants prepared in the above-described ingredients and blending ratios was well blended with Dutch coffee, and the flavor was excellent, and the active ingredient and antioxidant activity were further enhanced, thereby making the Dutch coffee excellent in quality.
또한, 본 발명의 발효 더치커피의 제조방법에서, 상기 (8)단계의 혼합은 바람직하게는 발효 커피에 발효 커피 중량대비 약용식물 혼합물 5~7%를 혼합할 수 있으며, 더욱 바람직하게는 발효 커피에 발효 커피 중량대비 약용식물 혼합물 6%를 혼합할 수 있다. 상기와 같은 비율로 혼합하는 것이 더치커피와 약용식물 혼합물의 맛과 향이 잘 어우러지고, 쓴맛은 저감되어 기호도가 우수한 커피로 제조할 수 있었다.In addition, in the method for producing fermented Dutch coffee of the present invention, the mixing of step (8) may preferably be performed by mixing fermented coffee with 5 to 7% of a mixture of medicinal plants by weight compared to fermented coffee, and more preferably fermented coffee. The fermented coffee can be mixed with 6% of the medicinal plant mixture by weight. Mixing in the above-described proportions, the taste and aroma of the Dutch coffee and medicinal plant mixture are well blended, and the bitter taste is reduced, so that coffee with excellent palatability can be produced.
또한, 본 발명의 발효 더치커피의 제조방법에서, 상기 (8)단계의 추출은 바람직하게는 커피 혼합 분말 80~120 g을 필터통에 채우고 3~7℃의 알칼리수 400~500 mL를 부어 더치커피를 추출할 수 있으며, 더욱 바람직하게는 커피 혼합 분말 100 g을 필터통에 채우고 5℃의 알칼리수 450 mL를 부어 더치커피를 추출할 수 있다. 상기 알칼리수로 더치커피를 제조하는 것이 맛이 더욱 부드럽고 향취가 더욱 우수한 더치커피로 제조할 수 있었고, 또한, 상기와 같은 조건으로 더치커피를 추출하는 것이 커피의 쓴맛은 저감되고 순하고 부드러운 풍미를 지니는 커피로 추출할 수 있었다.In addition, in the manufacturing method of fermented Dutch coffee of the present invention, the extraction of step (8) is preferably 80-120 g of coffee mixed powder in a filter container and 400-500 mL of alkaline water at 3-7 ° C is poured to brew Dutch coffee. It can be extracted, and more preferably, 100 g of coffee mixed powder is filled in a filter container, and 450 mL of alkaline water at 5 ° C. is poured to extract Dutch coffee. Making the Dutch coffee with the alkaline water could produce a Dutch coffee with a softer taste and a better flavor, and extracting the Dutch coffee under the same conditions as described above reduces the bitter taste of the coffee and reduces the bitterness of the coffee. Could be extracted.
본 발명의 발효 더치커피의 제조방법은, 보다 구체적으로는The manufacturing method of fermented Dutch coffee of the present invention, more specifically
(1) 20~30℃의 물에 20~30시간 동안 침지한 후 110~130℃에서 1~3시간 동안 멸균한 커피 생두에 유산균 배양액을 접종한 후 28~32℃에서 20~28시간 동안 발효하고, 로스팅한 후 건조하여 발효 커피를 준비하는 단계;(1) After immersing in water at 20 ~ 30 ℃ for 20 ~ 30 hours, inoculating the lactic acid bacteria culture medium into sterile coffee beans at 110 ~ 130 ℃ for 1-3 hours, and then fermenting at 28 ~ 32 ℃ for 20 ~ 28 hours And roasting and drying to prepare fermented coffee;
(2) 은행잎을 95~105℃에서 1~2분 동안 증열 처리하고 7~9분 동안 유념시킨 후 45~55℃에서 수분함량이 8~12%(w/v) 이내가 되도록 건조하고 170~180℃에서 5~7분 동안 볶아 준비하는 단계;(2) Ginkgo leaves are steamed for 1 ~ 2 minutes at 95 ~ 105 ℃, and kept in mind for 7 ~ 9 minutes, dried at 45 ~ 55 ℃ so that the moisture content is within 8 ~ 12% (w / v) and 170 ~ Preparing by frying for 5-7 minutes at 180 ° C;
(3) 약쑥과 어성초를 각각 95~105℃에서 1~2분 동안 증열 처리하고 3~5분 동안 유념시킨 후 45~55℃에서 수분함량이 8~12%(w/v) 이내가 되도록 건조하고 170~180℃에서 5~7분 동안 볶아 준비하는 단계;(3) Dry wormwood and Eoseongcho at 95 ~ 105 ℃ for 1 ~ 2 minutes, keep in mind for 3 ~ 5 minutes, and then dry at 45 ~ 55 ℃ so that the moisture content is within 8 ~ 12% (w / v). And prepared by frying at 170-180 ° C for 5-7 minutes;
(4) 민들레를 95~105℃에서 1~2분 동안 증열 처리하고 3~5분 동안 유념시킨 후 20~30℃에서 수분함량이 8~12%(w/v) 이내가 되도록 건조하여 준비하는 단계;(4) Dandelion is heated at 95 ~ 105 ℃ for 1 ~ 2 minutes, kept in mind for 3 ~ 5 minutes, and dried at 20 ~ 30 ℃ to be within 8 ~ 12% (w / v) to prepare. step;
(5) 오가피를 45~55℃에서 건조하고 170~180℃에서 7~9분 동안 볶아 준비하는 단계;(5) drying the augapi at 45-55 ° C and preparing it by roasting at 170-180 ° C for 7-9 minutes;
(6) 옥수수수염을 95~105℃에서 1~2분 동안 증열 처리한 후 20~30℃에서 수분함량이 8~12%(w/v) 이내가 되도록 건조하여 준비하는 단계;(6) After preparing the corn beard for 1 to 2 minutes at 95 to 105 ° C., drying it to prepare a moisture content of 8 to 12% (w / v) at 20 to 30 ° C .;
(7) 약용식물 혼합물 총 중량 기준으로, 상기 (2)단계의 준비한 은행잎 22~28 중량%, 상기 (3)단계의 준비한 약쑥 4~6 중량%와 어성초 4~6 중량%, 상기 (4)단계의 준비한 민들레 4~6 중량%, 상기 (5)단계의 준비한 오가피 8~12 중량% 및 상기 (6)단계의 준비한 옥수수수염 13~17 중량%와 홍삼 18~22 중량% 및 녹차 13~17 중량%를 혼합하여 약용식물 혼합물을 제조하는 단계; 및(7) Based on the total weight of the medicinal plant mixture, 22 to 28% by weight of ginkgo biloba prepared in step (2), 4 to 6% by weight of wormwood prepared in step (3) and 4 to 6% by weight of Eoseongcho, and (4) Dandelion prepared in 4-6% by weight, 8-12 wt% prepared in step (5) and 13-17 wt% in corn beard prepared in step (6) and 18-22% in red ginseng and 13-17 in green tea Mixing a weight percent to prepare a medicinal plant mixture; And
(8) 상기 (1)단계의 준비한 발효 커피에 발효 커피 중량대비 상기 (7)단계의 제조한 약용식물 혼합물 5~7%를 혼합하여 분쇄하고 추출하는 단계를 포함할 수 있으며,(8) mixing the fermented coffee prepared in the step (1) with 5-7% of the medicinal plant mixture prepared in the step (7) relative to the weight of the fermented coffee, and pulverizing and extracting,
더욱 구체적으로는More specifically
(1) 20~30℃의 물에 20~30시간 동안 침지한 후 121℃에서 2시간 동안 멸균한 커피 생두에 유산균 배양액을 접종한 후 30℃에서 24시간 동안 발효하고, 로스팅한 후 건조하여 발효 커피를 준비하는 단계;(1) After immersing in water of 20 ~ 30 ° C for 20 ~ 30 hours, inoculating lactic acid bacteria culture solution into coffee beans sterilized at 121 ° C for 2 hours, fermenting for 24 hours at 30 ° C, roasting and drying Preparing coffee;
(2) 은행잎을 100℃에서 1~2분 동안 증열 처리하고 8분 동안 유념시킨 후 50℃에서 수분함량이 10%(w/v) 이내가 되도록 건조하고 170~180℃에서 5~7분 동안 볶아 준비하는 단계;(2) Ginkgo leaves are distilled for 1 ~ 2 minutes at 100 ℃ and kept for 8 minutes, dried at 50 ℃ to within 10% (w / v) and dried for 5 ~ 7 minutes at 170 ~ 180 ℃ Preparing for roasting;
(3) 약쑥과 어성초를 각각 100℃에서 1~2분 동안 증열 처리하고 4분 동안 유념시킨 후 50℃에서 수분함량이 10%(w/v) 이내가 되도록 건조하고 170~180℃에서 6분 동안 볶아 준비하는 단계;(3) After drying the wormwood and Eoseongcho at 100 ℃ for 1 ~ 2 minutes and keeping in mind for 4 minutes, dried at 50 ℃ to be within 10% (w / v) and 6 minutes at 170 ~ 180 ℃ Preparing while roasting;
(4) 민들레를 100℃에서 1~2분 동안 증열 처리하고 4분 동안 유념시킨 후 20~30℃에서 수분함량이 10%(w/v) 이내가 되도록 건조하여 준비하는 단계;(4) preparing the dandelion by drying at 100 ° C. for 1 to 2 minutes, keeping it in mind for 4 minutes, and then drying it at 20 to 30 ° C. so that the moisture content is within 10% (w / v);
(5) 오가피를 45~55℃에서 건조하고 170~180℃에서 8분 동안 볶아 준비하는 단계;(5) drying the augapi at 45-55 ° C and roasting at 170-180 ° C for 8 minutes to prepare;
(6) 옥수수수염을 100℃에서 1~2분 동안 증열 처리한 후 20~30℃에서 수분함량이 10%(w/v) 이내가 되도록 건조하여 준비하는 단계;(6) After preparing the corn beard for 1 to 2 minutes at 100 ° C., drying it to prepare a moisture content of 10% (w / v) or less at 20 to 30 ° C .;
(7) 약용식물 혼합물 총 중량 기준으로, 상기 (2)단계의 준비한 은행잎 25 중량%, 상기 (3)단계의 준비한 약쑥 5 중량%와 어성초 5 중량%, 상기 (4)단계의 준비한 민들레 5 중량%, 상기 (5)단계의 준비한 오가피 10 중량% 및 상기 (6)단계의 준비한 옥수수수염 15 중량%와 홍삼 20 중량% 및 녹차 15 중량%를 혼합하여 약용식물 혼합물을 제조하는 단계; 및(7) Based on the total weight of the medicinal plant mixture, 25% by weight of ginkgo biloba prepared in step (2), 5% by weight of wormwood prepared in step (3) and 5% by weight of Eoseongcho, 5% of dandelion prepared in step (4) %, 10% by weight of the agapy prepared in the step (5) and 15% by weight of the corn mustache prepared in the step (6) and 20% by weight of the red ginseng and 15% by weight of the green tea to prepare a medicinal plant mixture; And
(8) 상기 (1)단계의 준비한 발효 커피에 발효 커피 중량대비 상기 (7)단계의 제조한 약용식물 혼합물 6%를 혼합하여 분쇄하고 추출하는 단계를 포함할 수 있다.(8) by mixing the fermented coffee prepared in step (1) to 6% by weight of the medicinal plant mixture prepared in step (7) relative to the weight of fermented coffee may include crushing and extraction.
본 발명은 또한, 상기 방법으로 제조된 발효 더치커피를 제공한다.The present invention also provides fermented Dutch coffee prepared by the above method.
이하, 본 발명의 실시예를 들어 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.Hereinafter, examples of the present invention will be described in detail. However, the following examples are only to illustrate the present invention, the content of the present invention is not limited to the following examples.
제조예Manufacturing example 1. 발효 1. Fermentation 더치커피Dutch Coffee
(1) 생두를 20~30℃의 물에 1:1~2.5(w:v) 비율로 20~30시간 동안 침지한 후, 120℃에서 3 kgf/cm2 압력 및 2시간 동안 고압 멸균하여 준비하였다.(1) Prepared by immersing green beans in water at 20 ~ 30 ℃ for 1: 1 ~ 2.5 (w: v) for 20 ~ 30 hours, autoclaving at 120 ℃ for 3 kgf / cm 2 pressure and 2 hours Did.
(2) 식물성 유산균인 락토바실러스 플란타룸(Lactobacillus plantarum, KCTC 10123), 류코노스톡 김치아이(Leuconostoc kimchii, KCTC 0651), 류코노스톡 시트레움(Leuconostoc citreum, KCTC 3526), 류코노스톡 가시코미타툼(Leuconostoc gasicomitatum, KCTC 3753), 류코노스톡 락티스(Leuconostoc lactis, KCTC 3528) 배양액(106 cfu/mL)을 준비하였다.(2) Lactobacillus plantarum (KCTC 10123), a vegetable lactic acid bacteria, Leuconostoc kimchii , KCTC 0651), Leuconostoc citreum , KCTC 3526), Leuconostoc gasicomitatum (KCTC 3753), Leuconostoc lactis , KCTC 3528) culture (10 6 cfu / mL) was prepared.
(3) 상기 (1)단계의 준비한 생두에 상기 (2)단계의 준비한 락토바실러스 플란타룸, 류코노스톡 김치아이, 류코노스톡 시트레움, 류코노스톡 가시코미타툼 및 류코노스톡 락티스 배양액 각각 0.5%(v/v)씩 접종한 후 30℃에서 24시간 동안 발효시켰다.(3) Lactobacillus plantarum prepared in the step (2) above, prepared in the step (1), Leuconostoc kimchi eye, Leuconostock citreum, Leuconostock thorncomitatum and Leuconostock lactis culture medium 0.5% (v / v) of each was inoculated and fermented at 30 ° C for 24 hours.
(4) 상기 (3)단계의 발효된 커피를 직화식 방법으로 풀시티(full city) 상태로 총 10분간 로스팅하였으며, 로스팅 방법은 직화식 로스터기(Fuji Royal Co., Japan)를 200℃까지 가열 후 냉각하여 185℃ 상태에서 건조된 커피 생두를 4 kg 투입(댐퍼상태; 100% 개방)하였고, 커피 생두가 투입되면 로스터 온도가 낮아지며, 145℃에서 0.8 kal의 화력으로 점화한 후(댐퍼상태; 100% 개방), 82℃부터 온도를 상승(댐퍼상태; 70% 개방)시키고, 146℃에서 생두가 황록색에서 노란색으로 바뀌는 캐러멜화(댐퍼상태; 40% 개방) 과정을 거친 후, 185℃에서 1차 펌핑(댐퍼상태; 50% 개방)을 유도하고, 다시 213℃에서 2차 펌핑(댐퍼상태; 70% 개방)을 유도하여 216℃를 정점으로 한 후 냉각하였다. 상기 로스팅된 발효커피를 -60~-65℃에서 4~5일 동안 동결건조하여 준비하였다.(4) The fermented coffee of the step (3) was roasted for a total of 10 minutes in a full city state by the direct method, and the roasting method was performed by using a direct roaster (Fuji Royal Co., Japan) to 200 ° C. After heating and cooling, 4 kg of green coffee beans dried at 185 ° C was added (damper state; 100% open), and when coffee green beans were added, the roaster temperature was lowered and ignited at 145 ° C with a thermal power of 0.8 kal (damper state) ; 100% open), the temperature rises from 82 ° C (damper state; 70% open), and after caramelization (damper state; 40% open), the green beans turn from yellow-green to yellow at 146 ° C, at 185 ° C The primary pumping (damper state; 50% open) was induced, and the secondary pumping (damper state; 70% open) was again induced at 213 ° C. The roasted fermented coffee was prepared by freeze-drying at -60 to -65 ° C for 4 to 5 days.
(5) 세척한 은행잎의 물기를 제거하고 1~2 cm 크기로 절단하였다. 절단한 은행잎을 100℃에서 1~2분 동안 증열처리한 후 유념기로 8분 동안 비빈 후 50℃에서 수분함량이 10%(w/v) 이내가 되도록 건조하였다. 상기 건조한 은행잎을 가향기로 170~180℃에서 6분 동안 볶아 준비하였다.(5) The ginkgo biloba leaves were removed from the water and cut into 1-2 cm sizes. The cut ginkgo leaves were distilled for 1 to 2 minutes at 100 ° C, then emptied for 8 minutes with a seasoning machine, and dried at 50 ° C so that the moisture content was within 10% (w / v). The dried ginkgo biloba was prepared by frying for 6 minutes at 170 ~ 180 ° C with a flavor.
(6) 세척한 약쑥과 어성초를 3~5 cm 크기로 절단하고 100℃에서 1~2분 동안 증열처리한 후 유념기로 4분 동안 비빈 후 50℃에서 수분함량이 10%(w/v) 이내가 되도록 건조하였다. 상기 건조한 약쑥과 어성초를 가향기로 170~180℃에서 6분 동안 볶아 준비하였다.(6) After cutting the washed mugwort and Eoseongcho into 3 ~ 5 cm size, heat treatment for 1 ~ 2 minutes at 100 ℃, and then rubbing for 4 minutes with a seasoning machine, and then water content at 50 ℃ within 10% (w / v) And dried. The dried wormwood and Eoseongcho were prepared by roasting for 6 minutes at 170 ~ 180 ℃ with a flavor.
(7) 세척한 민들레를 100℃에서 1~2분 동안 증열처리한 후 유념기로 4분 동안 비빈 후 20~30℃에서 수분함량이 10%(w/v) 이내가 되도록 건조하여 준비하였다.(7) The washed dandelion was prepared by heating at 100 ° C. for 1-2 minutes, then emptied for 4 minutes with a seasoning machine, and dried to prepare a moisture content within 10% (w / v) at 20-30 ° C.
(8) 세척한 오가피를 1 cm 크기로 파쇄한 후 50℃에서 수분함량이 10%(w/v) 이내가 되도록 건조하고 가향기로 170~180℃에서 8분 동안 볶아 준비하였다.(8) After crushing the washed agapi to a size of 1 cm, drying was performed at 50 ° C. so that the moisture content was within 10% (w / v), and then roasted for 8 minutes at 170-180 ° C. with a scent.
(9) 옥수수수염을 3~5 cm 크기로 절단하고 100℃에서 1~2분 동안 증열처리한 후 20~30℃에서 수분함량이 10%(w/v) 이내가 되도록 건조하여 준비하였다.(9) Corn beard was cut into 3 ~ 5 cm size, and was heated and dried at 100 ° C for 1 ~ 2 minutes, and then dried at 20 ~ 30 ° C so that the water content was within 10% (w / v).
(10) 약용식물 혼합물 총 중량 기준으로, 상기 (5)단계의 준비한 은행잎 25 중량%, 상기 (6)단계의 준비한 약쑥 5 중량%, 어성초 5 중량%, 상기 (7)단계의 준비한 민들레 5 중량%, 상기 (8)단계의 준비한 오가피 10 중량%, 상기 (9)단계의 준비한 옥수수수염 15 중량%와 홍삼 20 중량% 및 녹차 15 중량%를 혼합하여 약용식물 혼합물을 제조하였다.(10) Based on the total weight of the medicinal plant mixture, 25% by weight of ginkgo biloba prepared in step (5), 5% by weight of wormwood prepared in step (6), 5% by weight of Eoseongcho, 5% by dandelion prepared in step (7) %, 10% by weight of augapi prepared in step (8), 15% by weight of corn mustache prepared in step (9), 20% by weight of red ginseng and 15% by weight of green tea to prepare a medicinal plant mixture.
(11) 상기 (4)단계의 준비한 발효 커피에 발효 커피 중량대비 상기 (10)단계의 제조한 약용식물 혼합물 6%를 첨가하여 혼합한 후 레귤러 굵기로 분쇄하여 커피 혼합 분말을 제조하였다. 상기 커피 혼합 분말 100 g을 필터통에 채우고 5℃의 알칼리수(pH 7~9) 100 mL를 붓고 20분간 뜸을 들이고, 다시 알칼리수 50 mL를 붓고 30분간 뜸을 들인 후, 알칼리수 300 mL를 부어 필터통 하부의 커피원액 통에 한 방울씩 떨어뜨려 4~6시간 동안 300 mL의 커피를 얻었다.(11) To the fermented coffee prepared in the step (4), 6% by weight of the medicinal plant mixture prepared in the step (10), compared to the weight of the fermented coffee, was added and then crushed to a regular thickness to prepare a coffee mixed powder. Fill 100 g of the above coffee mixture powder into a filter container, pour 100 mL of alkaline water (pH 7 ~ 9) at 5 ° C., add moxibustion for 20 minutes, pour 50 mL of alkaline water again, lift the moxibustion for 30 minutes, pour 300 mL of alkaline water and filter A drop of water was dropped into the coffee stock container at the bottom of the container to obtain 300 mL of coffee for 4 to 6 hours.
비교예Comparative example 1. 발효 1. Fermentation 더치커피Dutch Coffee
제조예 1의 (1) 내지 (4)의 조건으로 준비한 발효 커피를 레귤러 굵기로 분쇄하여 커피 분말을 제조하였다. 상기 커피 분말 100 g을 필터통에 채우고 5℃의 알칼리수(pH 7~9) 100 mL를 붓고 20분간 뜸을 들이고, 다시 알칼리수 50 mL를 붓고 30분간 뜸을 들인 후, 알칼리수 300 mL를 부어 필터통 하부의 커피원액 통에 한 방울씩 떨어뜨려 4~6시간 동안 300 mL의 커피를 얻었다.The fermented coffee prepared under the conditions of (1) to (4) in Preparation Example 1 was ground to a regular thickness to prepare coffee powder. Fill 100 g of the coffee powder into the filter container, pour 100 mL of alkaline water (pH 7 ~ 9) at 5 ° C., add moxa for 20 minutes, pour 50 mL of alkaline water again, lift the moxa for 30 minutes, pour 300 mL of alkaline water and filter A drop of water was dropped into the lower coffee stock container to obtain 300 mL of coffee for 4 to 6 hours.
비교예Comparative example 2 내지 5: 발효 2 to 5: fermentation 더치커피Dutch Coffee
상기 제조예 1의 방법으로 발효 더치커피를 제조하되, (10)단계에서 약용식물 혼합물 제조 시 재료 및 배합비를 표 1과 같이 달리하여 제조된 약용식물 혼합물을 이용하여 비교예 2 내지 5의 발효 더치커피를 제조하였다.The fermentation Dutch coffee of Comparative Examples 2 to 5 was prepared by using the medicinal plant mixture prepared by varying the ingredients and mixing ratios as shown in Table 1 when preparing the medicinal plant mixture in step (10), although fermentation Dutch coffee is prepared by the method of Preparation Example 1. Coffee was prepared.
비교예Comparative example 6. 발효 6. Fermentation 더치커피Dutch Coffee
(1) 제조예 1의 (1) 내지 (4)의 조건으로 발효 커피를 준비하였다.(1) Fermented coffee was prepared under the conditions of (1) to (4) of Preparation Example 1.
(2) 세척한 은행잎의 물기를 제거하고 1~2 cm 크기로 절단하였다. 절단한 은행잎을 100℃에서 3~4분 동안 증열처리한 후 유념기로 8분 동안 비빈 후 20~30℃에서 수분함량이 10%(w/v) 이내가 되도록 건조하였다. 상기 건조한 은행잎을 가향기로 170~180℃에서 4분 동안 볶아 준비하였다.(2) The ginkgo biloba leaves were removed from the water and cut into 1-2 cm sizes. The cut ginkgo leaves were heat-treated at 100 ° C for 3-4 minutes, then emptied for 8 minutes with a seasoning machine, and dried at 20-30 ° C so that the moisture content was within 10% (w / v). The dried ginkgo biloba was prepared by frying for 4 minutes at 170 ~ 180 ℃ with a flavor.
(3) 세척한 약쑥과 어성초를 3~5 cm 크기로 절단하고 100℃에서 3~4분 동안 증열처리한 후 유념기로 4분 동안 비빈 후 20~30℃에서 수분함량이 10%(w/v) 이내가 되도록 건조하였다. 상기 건조한 약쑥과 어성초를 가향기로 170~180℃에서 8분 동안 볶아 준비하였다.(3) After cutting the washed wormwood and Eoseongcho into 3 ~ 5 cm size, heat treatment for 3 ~ 4 minutes at 100 ℃, empty for 4 minutes with a seasoning machine, and then water content at 20 ~ 30 ℃ is 10% (w / v ). The dried wormwood and Eoseongcho were prepared by frying for 8 minutes at 170 ~ 180 ℃ with a flavor.
(4) 세척한 민들레를 100℃에서 3~4분 동안 증열처리한 후 유념기로 4분 동안 비빈후 50℃에서 수분함량이 10%(w/v) 이내가 되도록 건조하여 준비하였다.(4) The washed dandelion was prepared by heating at 100 ° C. for 3 to 4 minutes, then emptying it for 4 minutes with a seasoning machine, and then dried to prepare a moisture content of less than 10% (w / v) at 50 ° C.
(5) 세척한 오가피를 1 cm 크기로 파쇄한 후 20~30℃에서 수분함량이 10%(w/v) 이내가 되도록 건조하고 가향기로 170~180℃에서 4분 동안 볶아 준비하였다.(5) After crushing the washed agapi to a size of 1 cm, it was prepared to dry at 20 ~ 30 ° C so that the moisture content was within 10% (w / v) and roasted for 4 minutes at 170 ~ 180 ° C with a scent.
(6) 옥수수수염을 3~5 cm 크기로 절단하고 100℃에서 3~4분 동안 증열처리한 후 5℃에서 수분함량이 10%(w/v) 이내가 되도록 건조하여 준비하였다.(6) The corn beard was cut into 3 ~ 5 cm size, and heated at 100 ° C for 3 ~ 4 minutes, and then dried at 5 ° C so that the moisture content was within 10% (w / v).
(7) 약용식물 혼합물 총 중량 기준으로, 상기 (2)단계의 준비한 은행잎 25 중량%, 상기 (3)단계의 준비한 약쑥 5 중량%, 어성초 5 중량%, 상기 (4)단계의 준비한 민들레 5 중량%, 상기 (5)단계의 준비한 오가피 10 중량%, 상기 (6)단계의 준비한 옥수수수염 15 중량%와 홍삼 20 중량% 및 녹차 15 중량%를 혼합하여 약용식물 혼합물을 제조하였다.(7) Based on the total weight of the medicinal plant mixture, 25% by weight of ginkgo biloba prepared in step (2), 5% by weight of wormwood prepared in step (3), 5% by weight of Eoseongcho, 5% of dandelion prepared in step (4) %, 10% by weight of augapi prepared in step (5), 15% by weight of corn mustard prepared in step (6), 20% by weight of red ginseng and 15% by weight of green tea to prepare a medicinal plant mixture.
(8) 상기 (1)단계의 준비한 발효 커피에 발효 커피 중량대비 상기 (7)단계의 제조한 약용식물 혼합물 3%를 첨가하여 혼합한 후 레귤러 굵기로 분쇄하여 커피 혼합 분말을 제조하였다. 상기 커피 혼합 분말 100 g을 필터통에 채우고 5℃의 알칼리수(pH 7~9) 100 mL를 붓고 20분간 뜸을 들이고, 다시 알칼리수 50 mL를 붓고 30분간 뜸을 들인 후, 물 300 mL를 부어 필터통 하부의 커피원액 통에 한 방울씩 떨어뜨려 4~6시간 동안 300 mL의 커피를 얻었다.(8) To the fermented coffee prepared in the step (1), 3% by weight of the medicinal plant mixture prepared in the step (7) relative to the weight of the fermented coffee was added and then pulverized to a regular thickness to prepare a coffee mixed powder. Fill 100 g of the above coffee powder mixture into a filter container, pour 100 mL of alkaline water (pH 7 ~ 9) at 5 ° C., add moxibustion for 20 minutes, pour 50 mL of alkaline water again, lift the moxa for 30 minutes, pour 300 mL of water and filter A drop of water was dropped into the coffee stock container at the bottom of the container to obtain 300 mL of coffee for 4 to 6 hours.
실시예Example 1: 총 페놀화합물 함량 측정 1: Total phenolic compound content measurement
총 페놀화합물 함량은 폴린-데니스(Folin-Denis) 방법에 따라 분석하였다. 시료를 1 ㎎/㎖로 조제한 후, 이 시료액 1 ㎖에 증류수 3 ㎖를 넣고 Folin & Ciocalteu's 페놀 시약 1 ㎖를 첨가한 후 27℃ 쉐이킹배스(shaking bath)에서 혼합하였다. 5분 후 NaCO3 포화용액 1 ㎖를 넣고 혼합하여 실온에서 1시간 방치한 후 640 nm에서 분광광도계(UV-1650PC, SHIMADZU)로 흡광도를 측정하였다. 페놀화합물 함량은 클로로겐산(chlorogenic acid)의 농도를 이용하여 검량선을 작성한 다음 정량하였다.Total phenolic compound content was analyzed according to the Folin-Denis method. After the sample was prepared at 1 mg / ml, 3 ml of distilled water was added to 1 ml of this sample solution, and 1 ml of Folin &Ciocalteu's phenol reagent was added, followed by mixing in a 27 ° C shaking bath. After 5 minutes, 1 ml of a saturated NaCO 3 solution was added, mixed and left at room temperature for 1 hour, and absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The content of phenolic compounds was quantified after the calibration curve was drawn using the concentration of chlorogenic acid.
비교예들과 제조예 1의 방법으로 제조된 더치커피의 총 페놀화합물 함량은 표 2에 나타내었다. 표 2에서 알 수 있는 바와 같이, 클로로겐산 기준으로, 약용식물을 첨가하지 않은 비교예 1의 더치커피가 가장 낮은 함량을 나타내었고, 제조예 1의 더치커피가 클로로겐산 함량 기준으로 다른 비교예들에 비해 가장 높은 페놀 함량을 나타내었다.Table 2 shows the total phenolic compound content of the Dutch coffee prepared by the methods of Comparative Examples and Preparation Example 1. As can be seen from Table 2, based on chlorogenic acid, the Dutch coffee of Comparative Example 1 without the addition of medicinal plants showed the lowest content, and the Dutch coffee of Preparation Example 1 was compared with other comparative examples based on the chlorogenic acid content. It showed the highest phenol content.
실시예Example 2: 총 플라보노이드 함량 측정 2: Total flavonoid content measurement
커피의 총 플라보노이드 함량 측정은 각 시료 검액 1.0 ㎖를 시험관에 취하고 10 ㎖의 디에틸렌 글리콜(diethylen glycol)을 가하여 잘 혼합하였다. 다시 여기에 1N NaOH 0.1 ㎖를 잘 혼합시켜 37℃의 항온수조(water bath)에서 1시간 동안 반응시킨 후 420 nm에서 흡광도를 측정하였다. 공시험은 시료 용액 대신 증류수를 동일하게 처리하였으며, 표준곡선은 나린진(Sigma co., USA)을 이용하여 작성하고 이로부터 총 플라보노이드 함량을 구하였다.To measure the total flavonoid content of the coffee, 1.0 ml of each sample sample solution was taken into a test tube, and 10 ml of diethylen glycol was added to mix well. Again, 0.1 ml of 1N NaOH was well mixed therein, reacted for 1 hour in a 37 ° C. water bath, and absorbance was measured at 420 nm. In the blank test, distilled water was treated in the same manner as the sample solution, and the standard curve was prepared using Narinjin (Sigma co., USA) to obtain the total flavonoid content.
비교예들과 제조예 1의 방법으로 제조된 발효 더치커피의 총 플라보노이드 함량을 상기 표 3에 나타내었다. 표 3에서 알 수 있는 바와 같이, 제조예 1의 발효 더치커피가 가장 높은 함량을 보였고, 비교예 1의 발효 더치커피가 가장 낮게 함유한 것으로 나타났다.The total flavonoid content of the fermented Dutch coffee prepared by the method of Comparative Examples and Preparation Example 1 is shown in Table 3 above. As can be seen from Table 3, the fermentation Dutch coffee of Preparation Example 1 showed the highest content, and the fermentation Dutch coffee of Comparative Example 1 was found to contain the lowest.
실시예Example 3. 3. 클로로겐산Chlorogenic acid 함량 content
커피시료의 메탄올 추출물은 HPLC용 메탄올을 이용하여 1 mg/mL 농도로 조제한 후 멤브레인 필터(0.45 ㎛)로 여과한 후 그 여액을 HPLC(Waters 2695, USA)에 주입하여 분석하였고, 분석조건은 검출기는 Waters 2996로 280 nm에서, 컬럼은 SunFire C18(4.6×150 mm)로 유속은 1 mL/min로 하였다. 분리된 페놀산은 표준 클로르겐산의 머무름 시간(retention time)과 비교하였으며, 표준 클로르겐산(Sigma Co., USA)의 피크 면적으로부터 표준 곡선을 작성하였고 이로부터 시료의 클로로겐산 함량을 측정하였다.The methanol extract of the coffee sample was prepared at a concentration of 1 mg / mL using methanol for HPLC, filtered through a membrane filter (0.45 μm), and the filtrate was injected into HPLC (Waters 2695, USA) for analysis. Was Waters 2996 at 280 nm, the column was SunFire C18 (4.6 × 150 mm), and the flow rate was 1 mL / min. The isolated phenolic acid was compared with the retention time of standard chlorogenic acid, and a standard curve was generated from the peak area of standard chlorogenic acid (Sigma Co., USA) to measure the chlorogenic acid content of the sample.
비교예들과 제조예 1의 방법으로 제조된 발효 더치커피의 클로로겐산 함량을 상기 표 4에 나타내었다. 표 4에서 알 수 있는 바와 같이, 제조예 1의 발효 더치커피가 가장 높은 함량을 보였고, 비교예 1의 발효 더치커피가 가장 낮게 함유한 것으로 나타났다.The chlorogenic acid content of fermented Dutch coffee prepared by the methods of Comparative Examples and Preparation Example 1 is shown in Table 4 above. As can be seen from Table 4, the fermentation Dutch coffee of Preparation Example 1 showed the highest content, and the fermentation Dutch coffee of Comparative Example 1 was found to contain the lowest.
실시예Example 4. 카페인 함량 4. Caffeine content
카페인의 정량은 기존의 분석법(Ikegawa 등, 1990)에 따라 역상 HPLC 법으로 분석하였다. 시료 여액에 PVPP(polyvinylpolypyrrolidone)를 가해 진탕하여 30분간 정치한 후 여과한 여액을 0.45 ㎛ 멤브레인 필터로 통과시켜 HPLC(Waters 2695, USA)에 주입하여 분석하였고, 분석조건은 검출기는 Waters 2996로 280 nm에서, 컬럼은 SunFire C18(4.6×150 mm)로 유속은 1 mL/min로 하였다. 표준용액 조제는 카페인(Sigma Co., USA)을 표준시료로 조제하여 검량선을 작성하고 이로부터 시료의 카페인 함량을 구하였다.Quantification of caffeine was analyzed by reverse phase HPLC method according to the existing analysis method (Ikegawa et al., 1990). PVPP (polyvinylpolypyrrolidone) was added to the sample filtrate, allowed to stand for 30 minutes, and then the filtered filtrate was passed through a 0.45 μm membrane filter and injected into HPLC (Waters 2695, USA) for analysis. In, the column was SunFire C18 (4.6 × 150 mm), and the flow rate was 1 mL / min. Preparation of the standard solution Caffeine (Sigma Co., USA) was prepared as a standard sample to prepare a calibration curve, from which the caffeine content of the sample was obtained.
비교예들과 제조예 1의 방법으로 제조된 발효커피의 카페인 함량은 표 5와 같다. 그 결과, 제조예 1의 카페인 함량은 비교예 1 내지 5에 비해 감소하였다. 비교예들 중에서는 비교예 1의 카페인 함량 1.49%로 가장 높은 함량을 나타내었다.Caffeine of fermented coffee prepared by the method of Comparative Examples and Preparation Example 1 Content is shown in Table 5. As a result, the caffeine content of Preparation Example 1 was reduced compared to Comparative Examples 1 to 5. Among the comparative examples, caffeine of Comparative Example 1 The content was the highest with 1.49%.
실시예Example 5: 5: DPPHDPPH 라디칼Radical 소거능Erasing ability 시험 exam
커피의 추출물을 수소전자공여능에 의해 항산화 활성을 측정하기 위해 제조예 1과 비교예들의 시료를 희석하여, 900 ㎕의 DPPH 용액(100 uM)과 각 시료 100 ㎕를 혼합하여 교반하였다. 이 혼합 시료를 암소에서 30분간 반응시킨 후 517 nm에서 흡광도를 측정하였다. 수소전자공여능은 각 실험을 3회 반복하여 평균을 낸 다음 대조구에 대한 흡광도의 감소 정도를 다음 식에 의하여 계산하였다.To measure the antioxidant activity of the coffee extract by hydrogen electron donating ability, samples of Preparation Example 1 and Comparative Examples were diluted, and mixed with 900 μl of DPPH solution (100 uM) and 100 μl of each sample and stirred. After reacting the mixed sample in the dark for 30 minutes, the absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and the degree of decrease in absorbance for the control was calculated by the following equation.
An = (A0-A)/A0 × 100An = (A 0 -A) / A 0 × 100
An: DPPH 라디칼 소거능에 대한 항산화 활성(%)An: Antioxidant activity against DPPH radical scavenging activity (%)
A0: 시료가 첨가되지 않은 DPPH 용액의 흡광도A 0 : Absorbance of DPPH solution with no sample added
A: 반응용액 중의 DPPH와 시료의 반응한 흡광도A: Absorbance of DPPH in the reaction solution and the reaction of the sample
비교예들과 제조예 1의 방법으로 제조된 발효 더치커피의 DPPH 라디칼 소거능 결과는 상기 표 6에 나타내었다. 표 6에서 알 수 있는 바와 같이, 제조예 1의 더치커피의 항산화 활성이 가장 높게 나타났다. 50% DPPH 라디칼 소거능을 보이는 데 필요한 추출물량, 즉 IC50값은 역시 제조예 1이 가장 낮게 나타나 앞의 결과와 일치한 것으로 나타났다.The results of DPPH radical scavenging activity of fermented Dutch coffee prepared by the methods of Comparative Examples and Preparation Example 1 are shown in Table 6 above. As can be seen from Table 6, the antioxidant activity of Dutch coffee of Preparation Example 1 was the highest. The extract amount required to show 50% DPPH radical scavenging ability, that is, the IC 50 value was also the lowest in Preparation Example 1, which was found to be consistent with the previous results.
실시예Example 6: 아질산염 6: Nitrite 소거능Erasing ability 시험 exam
커피의 아질산염 소거작용의 측정은 1mM NaNO2 20 ㎕에 시료의 추출액 40 ㎕와 0.1N HCl(pH 1.2) 또는 0.2M 시트레이트 버퍼(citrate buffer, pH 4.2) 또는 0.2M 시트레이트 버퍼(citrate buffer, pH 6.0)를 140 ㎕ 사용하여 부피를 200 ㎕로 맞추었다. 이 반응액을 37℃ 항온수조에서 1시간 반응시킨 후 2% 아세트산(acetic acid) 1,000 ㎕, 그리스(Griess) 시약(30% 아세트산으로 조제한 1% 설파닐산(sulfanilic acid)과 1% 나프틸아민(naphthylamine)을 1:1 비율로 혼합한 것, 사용 직전에 조제) 80 ㎕를 가하여 잘 혼합시켜 빛을 차단한 상온에서 15분간 반응시킨 후 520 nm에서 흡광도를 측정하여 아래와 같은 식을 이용하여 아질산염 소거능을 구하였다.The measurement of the nitrite scavenging activity of coffee was performed with 20 μl of 1 mM NaNO 2 and 40 μl of the sample extract and 0.1N HCl (pH 1.2) or 0.2M citrate buffer (pH 4.2) or 0.2M citrate buffer. pH 6.0) was used to adjust the volume to 200 μl. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour, then 1,000 µl of 2% acetic acid, 1% sulfanilic acid and 1% naphthylamine prepared with 30% acetic acid (Griess) reagent. naphthylamine) in a 1: 1 ratio, prepared immediately before use) 80 µl was added, mixed well, reacted at room temperature for 15 minutes to block light, and then measured for absorbance at 520 nm. Was obtained.
N(%) = [1-(A-C)/B]×100N (%) = [1- (A-C) / B] × 100
N: 아질산염 소거능N: nitrite scavenging ability
A: 1mM NaNO2에 샘플 첨가 1시간 후 흡광도A: Absorbance after 1 hour of adding sample to 1 mM NaNO 2
B: 1mM NaNO2 흡광도B: 1mM NaNO 2 Absorbance
C: 대조구 흡광도C: Control absorbance
비교예들과 제조예 1의 방법으로 제조된 발효 더치커피의 아질산염 소거능 결과는 상기 표 7에 나타내었다. 표 7에서 알 수 있는 바와 같이, 제조예 1의 발효 더치커피의 아질산염 소거능이 57.4%로 가장 높게 나타났고 비교예 1의 약용식물을 첨가하지 않은 더치커피가 가장 낮은 아질산염 소거능을 보였다.The results of nitrite scavenging ability of fermented Dutch coffee prepared by the methods of Comparative Examples and Preparation Example 1 are shown in Table 7 above. As can be seen from Table 7, the fermentation Dutch coffee of Preparation Example 1 showed the highest nitrite scavenging activity at 57.4%, and the Dutch coffee without the medicinal plant of Comparative Example 1 showed the lowest nitrite scavenging activity.
실시예Example 7. 7. 더치커피의Dutch Coffee 관능검사 Sensory test
청소년 20명(14~18세, 남녀 10명씩), 여성(19~64세) 30명, 남성(19~64세) 30명, 65세 이상 여성 10명, 65세 이상 남성 10명, 총 100명을 대상으로 제조예 1 및 비교예들의 더치커피를 시음하게 하고 냄새, 맛, 쓴맛 및 종합 기호도 평가를 실시하여, 5점 척도법(1점: 매우 나쁨, 2점: 나쁨, 3점: 보통, 4점: 좋음, 5점: 매우 좋음)으로 점수를 매겨 그 결과를 표 8에 나타내었다. 쓴맛에 대한 기호도는 쓴맛의 정도에 따라 1점: 쓴맛이 강함, 3점: 쓴맛이 보통, 5점: 쓴맛이 거의 없음으로 평가하였다.20 adolescents (14 to 18 years old, 10 men and women), 30 women (19 to 64 years old), 30 men (19 to 64 years old), 10 women over 65 years old, 10 men over 65 years old, total 100 Tasting Dutch coffee of Preparation Example 1 and Comparative Examples was conducted for persons, and odor, taste, bitter taste, and overall preference were evaluated, and the 5-point scale method (1 point: very bad, 2 points: bad, 3 points: moderate, The score was scored as 4 points: good, 5 points: very good), and the results are shown in Table 8. The preference for bitterness was evaluated as 1 point: strong bitterness, 3 point: moderate bitterness, 5 point: little bitterness, depending on the degree of bitterness.
표 8에서 알 수 있는 바와 같이, 제조예 1의 발효 더치커피가 쓴맛이 약하면서, 다른 비교예들의 더치커피에 비해 냄새, 맛 및 종합 기호도에서 평가자들에 의해 더 선호되는 것을 확인할 수 있었다.As can be seen in Table 8, it was confirmed that the fermented Dutch coffee of Preparation Example 1 had a weak bitter taste, and was more favored by the evaluators in smell, taste, and overall preference than the Dutch coffee of other comparative examples.
이상에서 본 발명의 제조예 및 실시예가 제시되어 있지만 본 발명이 상기에 한정되는 것은 아니며 본 발명의 기술 사상 범위 내에서 다양하게 변형 가능하고 이러한 변형은 하기한 본 발명의 청구범위에 속한다 할 것이다.Although the production examples and examples of the present invention are presented above, the present invention is not limited to the above, and various modifications are possible within the technical spirit of the present invention, and such modifications will belong to the claims of the present invention described below.
Claims (4)
(2) 은행잎을 95~105℃에서 1~2분 동안 증열 처리하고 7~9분 동안 유념시킨 후 45~55℃에서 건조하고 170~180℃에서 5~7분 동안 볶아 준비하는 단계;
(3) 약쑥과 어성초를 각각 95~105℃에서 1~2분 동안 증열 처리하고 3~5분 동안 유념시킨 후 45~55℃에서 건조하고 170~180℃에서 5~7분 동안 볶아 준비하는 단계;
(4) 민들레를 95~105℃에서 1~2분 동안 증열 처리하고 3~5분 동안 유념시킨 후 20~30℃에서 건조하여 준비하는 단계;
(5) 오가피를 45~55℃에서 건조하고 170~180℃에서 7~9분 동안 볶아 준비하는 단계;
(6) 옥수수수염을 95~105℃에서 1~2분 동안 증열 처리한 후 20~30℃에서 건조하여 준비하는 단계;
(7) 약용식물 혼합물 총 중량 기준으로, 상기 (2)단계의 준비한 은행잎 22~28 중량%, 상기 (3)단계의 준비한 약쑥 4~6 중량%와 어성초 4~6 중량%, 상기 (4)단계의 준비한 민들레 4~6 중량%, 상기 (5)단계의 준비한 오가피 8~12 중량% 및 상기 (6)단계의 준비한 옥수수수염 13~17 중량%와 홍삼 18~22 중량% 및 녹차 13~17 중량%를 혼합하여 약용식물 혼합물을 제조하는 단계; 및
(8) 상기 (1)단계의 준비한 발효 커피에 발효 커피 중량대비 상기 (7)단계의 제조한 약용식물 혼합물 5~7%를 혼합하여 분쇄하고 물을 부어 추출하는 단계를 포함하여 제조하는 것을 특징으로 하는 발효 더치커피의 제조방법.(1) preparing a fermented coffee by immersing in water and inoculating the cultured lactic acid bacteria into sterilized coffee beans, fermenting, roasting and drying;
(2) Ginkgo leaves are heated at 95-105 ° C for 1-2 minutes, kept for 7-9 minutes, dried at 45-55 ° C, and roasted at 170-180 ° C for 5-7 minutes to prepare;
(3) Steps of preparing wormwood and Eoseongcho for 1 ~ 2 minutes at 95 ~ 105 ℃, keeping in mind for 3 ~ 5 minutes, drying at 45 ~ 55 ℃, and frying them at 170 ~ 180 ℃ for 5 ~ 7 minutes ;
(4) Dandelion treatment at 95 ~ 105 ° C for 1 ~ 2 minutes, keeping in mind for 3 ~ 5 minutes, then drying at 20 ~ 30 ° C to prepare;
(5) drying the augapi at 45-55 ° C and preparing it by roasting at 170-180 ° C for 7-9 minutes;
(6) preparing the corn beard by heating at 95 to 105 ° C. for 1 to 2 minutes and then drying at 20 to 30 ° C .;
(7) Based on the total weight of the medicinal plant mixture, 22 to 28% by weight of ginkgo biloba prepared in step (2), 4 to 6% by weight of wormwood prepared in step (3) and 4 to 6% by weight of Eoseongcho, and (4) Dandelion prepared in 4-6% by weight, 8-12 wt% prepared in step (5) and 13-17 wt% in corn beard prepared in step (6) and 18-22% in red ginseng and 13-17 in green tea Mixing a weight percent to prepare a medicinal plant mixture; And
(8) by mixing the fermented coffee prepared in the step (1) with 5-7% of the medicinal plant mixture prepared in the step (7) compared to the weight of the fermented coffee, and pulverizing and pouring water to extract. Method for manufacturing fermented Dutch coffee.
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| KR101852884B1 (en) * | 2017-12-21 | 2018-04-30 | 주식회사 케이앤지원컴퍼니 | Method for producing functional dutch coffee containing Aquilaria agallocha |
| KR101926591B1 (en) | 2018-08-06 | 2018-12-10 | 주식회사 디와이인터내셔널 | Method for producing functional dutch coffee containing herbs |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102447624B1 (en) | 2022-04-28 | 2022-09-26 | 박성호 | Dutch Coffee Manufacturing Method Based on Whiskey Manufacturing Method |
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| Publication number | Publication date |
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| KR20200030886A (en) | 2020-03-23 |
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