KR102131133B1 - Coffee bean having the maximal content of sugerdegree and coffee extract manufactured by using thereof and coffee soju comprising the same - Google Patents

Abstract

The present invention relates to a method of producing coffee beans with increased sugar content, a coffee extract prepared using the same, and soju containing the same. A method of producing coffee beans with increased sugar content according to the present invention includes: a first step of preparing a mixture by mixing coffee cherries surrounded in an outer skin and sugar; a second step of aging the mixture to prepare an aged product; a third step of obtaining green coffee beans wrapped in parchment by firstly peeling off the green coffee beans after washing the aged material; a fourth step of obtaining green coffee beans by secondly peeling off the green coffee beans wrapped in the parchment; and a fifth step of producing coffee beans having a moisture content of 11 to 13 wt% by roasting the green coffee beans. According to the present invention, provided are a method of manufacturing coffee beans which can increase the sugar content of the existing coffee beans itself, and a coffee extract prepared by increasing the sugar content without special additives by using the same, and soju containing the same.

Description

Coffee bean having the maximal content of sugerdegree and coffee extract manufactured by using thereof and coffee soju comprising the same}

The present invention relates to a method for producing a coffee bean with increased sugar content, a coffee extract prepared using the same, and a shochu containing the same, and more specifically, a method for manufacturing a coffee bean to increase the sugar content of the existing coffee bean itself, and The present invention relates to a coffee extract prepared by increasing sugar content without special additives and a coffee shochu containing the same.

Coffee is a beverage obtained by roasting green beans, which are seeds in the fruit of a coffee tree, for a certain period of time, then crushing them and extracting the ingredients using water. Coffee is called Arabica, Arabica, Robusta and Colombian coffee according to its origin.

Roasting seeds (green beans) in a coffee tree is called coffee beans, and coffee is made by crushing these beans and extracting the ingredients using water.

Roasting by adding heat to green beans is called roasting or roasting, and generally changes the taste and flavor according to the degree of roasting in 9 steps. The coffee taste varies depending on the temperature, time, and speed of roasting, but it usually has a strong acidity until cinnamon roasting. When the roasting is more advanced, the caramelization progresses, and the green beans have a dark brown color, and when full city roasting is reached, a light sour taste and a light sweet taste appear. After French roasting, the sour taste disappears and the bitterness is felt, and when roasted more than that, it has a burnt taste and tan flavor. Regular Dutch coffee has a slight bitterness, bitterness and no sweetness.

As described above, coffee is generally divided into a bar that has little sweetness and a person who does not enjoy coffee and a person who enjoys coffee for reasons such as the peculiar bitterness of coffee. Accordingly, it is urgent to produce coffee to increase the ease of consumption by consumers.

1. Republic of Korea Registered Patent Publication No. 10-1544596'Method for manufacturing coffee bean powder' 2. Republic of Korea Registered Patent Publication No. 10-1500694'Coffee extract and manufacturing method thereof' 3. Korean Registered Patent Publication No. 10-1564200'Composition for preparing coffee extract solution, coffee extract solution, liquid tea and method for manufacturing said liquid tea'

An object of the present invention is to provide a method for producing coffee beans to increase the sugar content of the existing coffee beans themselves, and to provide coffee extracts and coffee shochu containing the coffee extracts prepared by increasing the sugar content without special additives.

In order to achieve the above object, a method of manufacturing a coffee bean with increased sugar content of the present invention comprises: a first step of preparing a mixture by mixing coffee cherries and sugar wrapped in a shell, and a second step of aging the mixture to produce a matured product. Step, a third step of washing the aged material, and then first peeling to obtain coffee beans wrapped with a parchment, a fourth step of secondly peeling the coffee beans wrapped with the parchment to obtain coffee beans, and the It comprises a fifth step of roasting coffee beans to prepare coffee beans having a moisture content of 11 to 13% by weight.

When producing the aged product of the second step, the aging is characterized in that it is performed at 20-30°C for 4-5 days.

Another coffee extract of the present invention is characterized in that it is produced by crushing a coffee bean having a higher sugar content produced by the above-described manufacturing method and then extracting it with water.

Another coffee inventor of the present invention includes the coffee extract, and more preferably, contains the coffee extract of 10 to 35% by weight relative to the total weight.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems that are not mentioned can be clearly understood by those having ordinary knowledge in the technical field to which the present invention belongs from the following description. There will be.

According to the present invention, a method of manufacturing a coffee bean to increase the sugar content of the existing coffee bean itself, and by using this, provide a coffee extract prepared by increasing the sugar content without any special additives, thereby enhancing the intake of consumers and enjoying the tea It will increase their preference.

In addition, as the coffee soju containing the coffee extract is provided, the bitter taste peculiar to soju is reduced due to the sweet taste of the coffee extract, and soju with excellent flavor can be obtained, and thus it is expected to satisfy the taste of consumers.

1 is a view showing the structure of a coffee cherry.
(1) Bean
(2) silk skin
(3) Parchment
(4) pectin layer
(5) pulp
(6) outer skin
2 is a view showing a manufacturing process of coffee beans with increased sugar content according to Example 1 of the present invention.

Hereinafter, preferred embodiments and experimental examples of the present invention will be described in detail with reference to the accompanying drawings, and detailed descriptions of well-known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted.

The present invention relates to a method for manufacturing a coffee bean with an increased sugar content, which will be described in detail based on the bar illustrated in FIG. 2.

<Step of manufacturing another coffee bean to increase the sugar content of the present invention>

1. First step: Mixture manufacturing step (S40)

In this step, the mixture is prepared by mixing sugar and coffee cherries wrapped in a shell.

To explain, first, in order to further increase the sugar content of the coffee cherry, a mixture is prepared by mixing with sugar. At this time, the coffee cherries and sugar are mixed in a weight ratio of 1: 0.8 to 1.2, and when the content of the sugar is less than 0.8 weight ratio, there is a possibility that corruption occurs in the following aging process and exceeds 1.2 weight ratio. When it is contained, the excessive sugar content adds too much sweetness, which may lead to a decrease in consumer preference.

2. Second step: aging production step (S50)

In this step, the mixture is aged to produce a matured product.

To explain, the mixture is aged for a period of time, so that the sugar component is sufficiently penetrated into the coffee cherry. In this case, the aging is performed at 20-30°C for 4-5 days, and when aged less than 20°C or less than 4 days, the degree of sweetness of the coffee beans is the degree desired by the present invention because the sugar component is not sufficiently absorbed. If you do not reach the, and exceed 30 ℃ or aged for more than 5 days, there is a risk of corruption.

In addition, it is preferable to store the mixture in a dark and confined space to prevent deterioration during the aging.

3. Step 3: Acquisition of coffee beans wrapped in parchment (S60)

In this step, after washing the aged material, it is characterized in that the first peeling to obtain coffee beans wrapped in parchment.

In detail, after washing the aged product, the sugar water and the like that have been removed from the outside of the coffee cherries are removed, and then primary peeling is performed as in the conventional coffee bean manufacturing process, and (4) pectin layer present in the outer layer of the parchment. , (5) pulp, (6) peeling the outer skin to obtain coffee beans wrapped in parchment (see FIG. 1 ). At this time, it is preferable to apply a conventional stripper for removing the parchment.

4. The fourth step: coffee green beans acquisition step (S70)

In this step, the coffee green beans wrapped in parchment are secondly peeled to obtain coffee green beans.

In other words, in order to obtain only the coffee beans from the coffee beans wrapped with the parchment obtained through the first stripping process, a second stripping process must be performed, which is a process of obtaining the normal coffee beans and applying a stripper for removing the conventional parchment. It is desirable to do.

At this time, through the second stripping process, (3) the parchment wrapping the coffee green beans and (2) the on skin fall together to obtain coffee green beans (see FIG. 1).

5 . Step 5: coffee bean manufacturing step with increased sugar content (S80)

In this step, coffee beans are roasted to produce coffee beans having a moisture content of 11 to 13% by weight.

To explain, in order to produce a normal coffee extract, roasted coffee beans are prepared to prepare coffee beans, and the taste and aroma of coffee are determined through the roasting process. In this step, in order to increase the taste and aroma of the coffee beans, roasting is performed until the moisture content of the coffee beans becomes 11 to 13% by weight, thereby obtaining the desired effect of the present invention. When the coffee extract is prepared with the obtained coffee beans, the sugar content is 18 to 20 brix, and the peculiar flavor of the coffee blends well with the bitterness and sweetness of the retained body, thereby increasing the preference of consumers.

In other words, when the water content is less than 11% by weight, the coffee extract is rather tanned when produced as a liquid extract, and the sugar content is lowered, and when it exceeds 13% by weight, the coffee grinder does not work well and deteriorates. The faster the speed, the lower the storage of the coffee itself.

<Step of preparing a coffee extract using coffee beans with increased sugar content of another invention>

Another coffee extract according to the present invention is characterized in that it is produced by crushing coffee beans having a higher sugar content produced by the above-described manufacturing method, and then extracting them with water, and the sugar content is 18-20 brix. That is, it can be seen that the normal coffee beans sold on the market have a sugar content of approximately 6 to 10 brix when extracted with water, whereas the coffee extract of the present invention has a much higher 18 to 20 brix.

At this time, it is preferable that the coffee beans are finely ground to facilitate extraction.

Since the coffee beans are extracted by the force of water droplets, the finer the grinding degree of the coffee beans, the longer the extraction time. Water for extraction uses purified water, and purified water is used in the range of 250 to 1000 ml for 30 g of ground beans.

If the purified water is less than 250 ml for 30 g of ground coffee, the extracted amount is too small, and the components contained in the material are less extracted, and if it exceeds 1000 ml for 30 g of ground coffee, the concentration of the stock solution becomes too light.

The extraction method may be any of decoction, infusion, filtration, and pressurized extraction.

<Suzhou manufacturing step containing another coffee extract of the present invention>

Another coffee inventor of the present invention is characterized in that it contains the coffee extract, and more preferably is characterized by containing the coffee extract of 10 to 35% by weight compared to the total weight.

In other words, the coffee shochu contains a coffee extract with high sugar content. If the content of the coffee extract is less than 10% by weight, the content is insignificant and it is difficult to reduce the bitter taste of shochu. If it contains more than %, the content is too large to impair the taste of Soju.

Hereinafter, examples and experimental examples will be described in more detail with respect to the present invention, but these examples and experimental examples are for illustrative purposes only and are not intended to limit the protection scope of the present invention.

<Example 1> Preparation of coffee beans 1 with increased sugar content

As shown in FIG. 2, after purchasing a commercially wrapped coffee cherry in a commercially available manner, after undergoing a washing process for removing dust and debris, the moisture is removed, and then the mixture is mixed with 1.5 kg of coffee cherry wrapped in an outer shell and 1.5 kg of sugar. Was prepared.

Then, after putting the mixture in a jar, the inlet was sealed with Korean paper, and aged at 25° C. for 4 days to prepare a matured product.

After washing the aged product to remove sugar water, the water was removed, and then it was placed in a conventional stripper for removing the parchment and primary peeled to obtain coffee beans wrapped with a parchment.

Then, the green coffee beans wrapped in the parchment were placed in a conventional coffee peeler and second peeled to obtain coffee green beans.

The coffee beans were roasted at 200° C. for 48 hours to prepare coffee beans 1 having a moisture content of 12% by weight.

<Comparative Example 1> Preparation of coffee beans 2 with increased sugar content

After mixing 1.5 kg of coffee beans and 1.5 kg of sugar to prepare a mixture, put the mixture in a jar, seal the inlet with Korean paper, and aged at 25° C. for 4 days to prepare an aged product, washed and then washed with sugar. I removed the water to get coffee beans.

The coffee beans thus obtained were roasted at 200° C. for 48 hours to prepare coffee beans 2 having a moisture content of 12% by weight.

<Example 2> Preparation of coffee shochu 1

After crushing the coffee bean 1 of Example 1, after adding 30 g of the coffee bean powder into the extraction container, pour 500 ml of hot water at 100° C. over it to obtain a coffee extract dropped in a container underneath, and soak 150 ml of the coffee extract Coffee soju 1 was prepared by mixing with 300 ml.

<Comparative Example 2> Preparation of coffee shochu 2

Prepared in the same manner as in Example 2, coffee soybean 2 was prepared by applying coffee bean 2 of Comparative Example 1 instead of coffee bean 1 of Example 1.

<Comparative Example 3> Preparation of coffee shochu 3

Prepared in the same manner as in Example 2, 10 ml of coffee extract was mixed with 350 ml of soju to prepare coffee shochu 3.

<Comparative Example 4> Preparation of coffee shochu 4

Prepared in the same manner as in Example 2, coffee soju 4 was prepared by mixing 200 ml of coffee extract with 300 ml of soju.

<Comparative Example 5> Preparation of coffee shochu 5

Prepared in the same manner as in Example 2, but instead of the coffee bean 1 of Example 1, coffee soju 5 was prepared using the general bean of S company. At this time, the sugar content of the coffee extract extracted using the general bean of S was 10 brix.

<Experimental Example 1> Confirmation of the sugar content, polyphenol, and sensory test of the coffee extract according to the mixing ratio of coffee cherry and sugar

1. Experimental method

In the same manner as in Example 1, coffee beans are prepared, but when a mixture is prepared, the coffee beans are prepared by treating them according to the mixing ratio of sugar and coffee cherries shown in Table 1 below, and after crushing the final coffee beans, the coffee beans are placed in an extraction container. After adding 30 g of powder, 500 ml of hot water at 100° C. was poured thereon, and their sugar content was measured using a coffee sugar meter for the coffee extract dropped on the bottom container.

In addition, a sensory test was conducted on 30 trained evaluation personnel, and the taste and aroma were evaluated using a 5-point method, and then each score was averaged for each item and shown in Table 1 below. Here, the higher the score for each item, the higher the preference of the item.

2. Experimental results

Coffee Cherry: Sugar
Mixing ratio Sugar content (brix) flavor incense 1: 0.5 16 brix - - 1: 0.8 18 brix 4.8 4.5 1: 1 19 brix 4.9 4.9 1: 1.2 20 brix 4.9 4.9 1: 1.5 23 brix 2.5 4.7

As shown in Table 1 above, it can be seen that when mixing coffee cherries and sugar, it affects the sugar content of coffee beans according to the mixing ratio. In other words, when mixing coffee cherries that contain both flesh and peel with sugar in a ratio of 1: 0.8 to 1.2 by weight, it is suitable to increase sugar content. It can be seen that when the content of sugar is excessively high beyond this, the sugar content is too high to deteriorate the taste of consumers or the sugar content is too low to decay during the aging process, making it difficult to use.

<Experimental Example 2> Confirmation of the sugar content and sensory test of the coffee extract according to the mixture aging conditions

1. Experimental method

In the same manner as in Example 1, coffee beans are prepared, but when aging products are prepared, they are prepared by treating them according to the aging conditions shown in Table 2, and after crushing the final coffee beans, 30 g of the coffee beans powder is added into the extraction container. Then, 500 ml of hot water at 100° C. was poured thereon, and their sugar content was measured using a coffee sugar meter for the coffee extract dropped on the bottom container.

In addition, a sensory test was conducted on 30 trained evaluation personnel, and the taste and aroma were evaluated using a 5-point method, and then each score was averaged for each item and shown in Table 2 below. Here, the higher the score for each item, the higher the preference of the item.

2. Experimental results

Aging condition Sugar content (brix) flavor incense 10℃, 10 days 16 brix - - 20℃, 10 days 18 brix 3.0 4.5 25℃, 5 days 20 brix 4.9 4.9 40℃, 3 days 15 brix - -

As shown in Table 2 above, it can be seen that when aging the mixture of coffee cherry and sugar, it affects the sugar content of coffee beans according to the aging conditions. In other words, it is suitable to increase sugar content by mixing coffee cherries that contain both flesh and peel with sugar and aging them at 20~30℃ for 4~5 days. It was found that the preference of consumers can be obtained, and if it is aged at a low temperature for a long time (10°C, 10 days) beyond this, it can be decayed during the aging process and difficult to use.

In addition, the temperature is 20 ℃ or 10 days, when aged for a long time, rather bitter taste is added, which also appears to be inferior to the taste. On the contrary, it was found that some corruption occurred, making it difficult to use.

<Experiment 3> Sensory test of coffee shochu

1. Experimental method

A sensory test was performed on the coffee shochu prepared in Example 2 and the coffee shochu prepared in Comparative Examples 2 to 5. At this time, a sensory test was conducted on 30 trained evaluation personnel, and the taste and aroma were evaluated using a 5-point method, and each score was averaged for each item and shown in Table 3 below. Here, the higher the score for each item, the higher the preference of the item.

2. Experimental results

flavor incense Example 4 4.5 4.8 Comparative Example 2 2.8 1.5 Comparative Example 3 2.5 3.0 Comparative Example 4 1.5 2.2 Comparative Example 5 2.0 2.5

As shown in Table 3, the coffee shochu of Example 4 blends well with the coffee extract and shochu, reducing the bitter taste peculiar to the shochu due to the sweet taste of the coffee extract, and obtaining a shochu with excellent flavor, which can satisfy the preferences of consumers. Was found. On the other hand, the coffee shochu 2 of Comparative Example 2 had a sweet taste of the coffee extract, but it appeared somewhat weak, and rather, the peculiar flavor of coffee fell during the roasting process, thereby degrading the consumer's preference. It was confirmed that the preference was low.

The coffee shochu 3 of Comparative Example 3 felt less sweetness of the coffee extract, so it was insufficient to reduce the bitter taste peculiar to shochu, and the soju scent was the same or the overall preference was low. This too much made me rather reluctant, and it was confirmed that the aroma also lowered the overall preference due to the strong aroma of the coffee extract. It was found that the coffee shochu 5 of Comparative Example 5 contained a coffee extract extracted by using ordinary coffee beans, and thus, similarly to Comparative Example 2, the sweetness was hardly felt.

As described above, according to the present invention, as a method of manufacturing a coffee bean to increase the sugar content of the existing coffee bean itself is provided, it is possible to use this to provide a coffee extract prepared by increasing the sugar content without special additives. It can be seen that by increasing the ease, it is possible to increase the preference of consumers who enjoy tea.

In addition, by providing a coffee shochu containing the coffee extract, it is considered that the bitter taste peculiar to shochu is reduced due to the sweet taste of the coffee extract, and soju with excellent flavor can be obtained, thereby satisfying the preferences of consumers.

The present invention has been described with reference to preferred embodiments and experimental examples, and those of ordinary skill in the art to which the present invention pertains have different forms from the detailed description of the present invention within the essential technical scope of the present invention. You may be able to implement examples. Here, the essential technical scope of the present invention is indicated in the claims, and all differences within the equivalent range should be interpreted as being included in the present invention.

Claims (5)

A first step of preparing a mixture by mixing coffee cherries and sugar wrapped in an outer shell in a weight ratio of 1: 0.8 to 1.2;
A second step of aging the mixture at 20-30° C. for 4-5 days to prepare a matured product;
A third step of washing the aged material and then first peeling to obtain coffee beans wrapped with parchment;
A fourth step of secondly peeling the coffee beans wrapped with the parchment to obtain coffee beans;
The fifth step of roasting the coffee beans to prepare coffee beans having a moisture content of 11 to 13% by weight;
Method for manufacturing coffee beans with increased sugar content.
delete A coffee bean with a high sugar content prepared by the manufacturing method of claim 1 is crushed and then extracted with water to produce coffee, characterized in that the sugar content is 18 to 20 brix.
Coffee extract.
Characterized in that the coffee extract of claim 3 is included in 10 to 35% by weight compared to the total weight of coffee shochu,
Coffee soju. delete

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