KR102133796B1 - Method for producing liquid coffee using Dendropanax morbifera leaf - Google Patents

Abstract

The present invention relates to a method for producing Dendropanax morbiferus liquid coffee, comprising the steps of: preparing coffee powder by blending coffee beans from Brazil and coffee beans from Colombia and then grinding the roasted coffee; and extracting after adding pretreated Dendropanax morbiferus leaves and the prepared coffee powder to water, and to Dendropanax morbiferus liquid coffee produced by the method.

Description

Method for producing liquid coffee using dendropanax morbifera leaf

The present invention comprises the steps of preparing a coffee powder by mixing the coffee beans from Brazil and coffee beans from Colombia and crushing the roasted coffee beans; And adding and extracting the pre-treated hwangchil leaves and the prepared coffee powder, followed by extracting the hwangchil liquid coffee, and the hwangchil liquid coffee prepared by the method.

It contains caffeine, the main ingredient in coffee, as well as other tannins, sugars, bitter ingredients, and several aromatic compounds. A cup of coffee we drink contains about 40-108 mg of caffeine, and the caffeine-removed coffee contains 2-4 mg of caffeine. Other than coffee, tea, cola, chocolate, synthetic cold medicines, and nutritious tonics also contain significant amounts of caffeine. Caffeine is not a nutrient, but is a stimulant with various psychological and pharmacological effects related to metabolic effects in the body.It has a high biomembrane permeability and is absorbed into the body very quickly after ingestion. Metabolized to uric acid (methyluric acid) and methyl xanthine (methyl xanthine) is excreted in the urinary tract through the kidneys, and about 3 to 6% of the intake caffeine is not metabolized but excreted directly into the kidneys.

Among the effects of coffee on the human body, the arousal effect due to caffeine is widely known, and it is known that it is good for the treatment or prevention of diabetes in recent years. On the other hand, it is known that intake of a large amount of coffee leads to a decrease in bone density, and caffeine contained in coffee explains a decrease in bone density as a mechanism to increase the excretion of calcium into the urine and intestines.

Dendropanax morbifera Lev.) is a subtropical evergreen broad-leaved tree belonging to the Araliaceae family and has about 30 species distributed in Southeast Asia. Among them, the Hwangchil tree, which lives in Korea, is one of the first class, and it grows only in the southwestern coastal regions of Jeju and Jeju Island. Most of the studies on hwangchil trees that have been conducted to date have been conducted on leaf extracts, and have been reported to show whitening due to inhibition of melanin production, strengthening of the biological defense system, antioxidant and anti-cancer, and anti-diabetic effects.

Korean Patent Registration No. 0713011 discloses a method for preparing a liquid coffee containing carrageenan, and Korean Patent Publication No. 2018-0102717 discloses a method for preparing a liquid coffee forming a foam layer, but the hwangchil leaves of the present invention It is different from the manufacturing method of liquid coffee using.

The present invention was devised by the above-mentioned demands, and the object of the present invention is to optimize the manufacturing conditions such as hwangchil pre-treatment, mixing ratio, and extraction conditions to produce liquid coffee having excellent flavor and taste while enhancing the functionality of coffee. , To provide a method for producing a liquid coffee using hwangchil leaves excellent in functionality and preference.

In order to solve the above problems, the present invention comprises the steps of (a) extracting by adding citron peel, water lily, and lilac to water, followed by filtering to prepare a mixed extract; (b) immersing the hwangchil leaves in the mixed extract prepared in step (a), taking them out, leaving them to stand and drying them with a hot air dryer to pretreat the hwangchil leaves; (C) preparing a coffee powder by mixing the coffee beans from Brazil and coffee beans from Colombia and crushing the roasted coffee beans; And (d) adding to the water the pre-treated hwangchil leaves of step (b) and the prepared coffee powder of step (c) and extracting them, thereby providing a method for producing hwangchil liquid coffee. do.

In addition, the present invention provides a hwangchil liquid coffee prepared by the above method.

Coffee using hwangchil leaves of the present invention not only contains hwangchil leaf-derived functional ingredients, but also has enhanced antioxidant activity, which can help consumers' health, and the taste of coffee and the taste of pre-treated hwangchil leaves blend well with flavor, body, It is possible to provide a liquid coffee with excellent taste and overall preference.

In order to achieve the object of the present invention, the present invention

(A) extracting by adding citrus peel, nasturtium and lilac to water, followed by filtration to prepare a mixed extract;

(b) immersing the hwangchil leaves in the mixed extract prepared in step (a), taking them out, leaving them to stand and drying them with a hot air dryer to pretreat the hwangchil leaves;

(C) preparing a coffee powder by mixing the coffee beans from Brazil and coffee beans from Colombia and crushing the roasted coffee beans; And

(d) provides a method for producing a hwangchil liquid coffee, characterized in that it comprises a step of extracting after adding the pre-treated hwangchil leaves of step (b) and the prepared coffee powder of step (c) to water. .

In the method for preparing a liquid coffee of hwangchil of the present invention, the extract of step (a) is preferably after adding 8 to 12 g of citron peel, 8 to 12 g of yeonhwahwa and 8 to 12 g of lilac to 160 to 240 mL of water. After extracting for 5-7 hours at 65-75°C, it can be prepared by filtration. More preferably, 10 g of citron peel, 10 g and 10 g of lilac are added to 200 mL of water, and then extracted at 70°C for 6 hours. After filtration can be prepared. By pre-treating the hwangchil leaves using the extract prepared under the above conditions, the odor and bitter taste peculiar to hwangchil were removed, and the hwangchil leaves could be pretreated in a state suitable for coffee production with excellent functionality.

In addition, in the method for preparing a liquid coffee of hwangchil of the present invention, the pre-treatment of step (b) is preferably immersed in hwangchil leaves in a mixed extract for 50 to 70 minutes, then taken out and left to stand for 50 to 70 minutes to mature and hot air dryer. The process of drying for 5-7 hours at 35-45° C. can be pretreated by repeating the process of immersion, aging and drying 3-5 times, more preferably, after immersing the hwangchil leaves in the mixed extract for 60 minutes and then taking it out It can be pre-treated by repeating the process of immersion, aging and drying 4 times, which is left to stand for 60 minutes, aged and dried at 40°C for 6 hours with a hot air dryer. Preparation of liquid coffee using hwangchil leaves pre-treated under the above conditions could further improve the functional components and flavor of coffee.

In addition, in the method for preparing the hwangchil liquid coffee of the present invention, the blending of step (c) is preferably performed by mixing the Brazilian coffee beans and the Colombian coffee beans at a ratio of 0.8 to 1.2: 0.8 to 1.2 (w:w). It may be, more preferably, Brazil coffee beans and Colombian coffee beans may be blended in a 1:1 (w:w) ratio. The use of coffee beans mixed under the above conditions was well combined with hwangchil leaves, and the bitterness, sourness, bitterness, and subtle taste peculiar to coffee were well blended to produce liquid coffee with excellent preference.

In addition, in the method of manufacturing a hwangchil liquid coffee of the present invention, the roasting of step (c) may be roasted at 200-240° C. for 10-15 minutes by adding coffee green beans to a preheated roaster, but is not limited thereto. Roasting (distribution) is an important step in the coffee processing process. It 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. The roasting method may use a variety of conventional methods such as hot air, semi-hot air, and direct fire, but is not limited thereto.

In addition, in the method for preparing a hwangchil liquid coffee of the present invention, the step (d) is preferably 85~95 after adding 20~30 g of hwangchil leaves and 45~55 g of coffee powder pretreated to 800~1200 mL of water. Can be extracted for 3 to 5 hours at ℃, more preferably, after adding 25 g of pre-treated hwangchil leaves and 50 g of coffee powder to 1000 mL of water, it can be extracted at 90°C for 4 hours. Extracting under the above conditions reduced the bitter taste of the coffee, and it blended well with the flavor of hwangchil leaves, so it could be prepared as a liquid coffee that was easy to drink because it was mild and soft.

The manufacturing method of the hwangchil liquid coffee of the present invention, more specifically

(a) After adding 8~12 g of citron peel, 8~12 g of Hannyeonhwa and 8~12 g of lilac to 160~240 mL of water, extracting them at 65~75℃ for 5~7 hours and filtering to prepare a mixed extract. step;

(b) Hwangchil leaves are immersed in the mixed extract prepared in the step (a) for 50-70 minutes, then taken out, left to stand for 50-70 minutes, aged and dried for 5-7 hours at 35-45°C with a hot air dryer. , Pre-treating hwangchil leaves by repeating the process of immersion, aging and drying 3 to 5 times;

(c) mixing coffee beans from Brazil and Colombian coffee beans at a ratio of 0.8 to 1.2: 0.8 to 1.2 (w:w), followed by grinding the roasted coffee to prepare coffee powder; And

(d) 20 to 30 g of pre-treated hwangchil leaves of step (b) and 45 to 55 g of coffee powder prepared in step (c) are added to 800 to 1200 mL of water, and then 3 to 5 hours at 85 to 95°C. During extraction may include

More specifically

(a) adding 10 g of citron peel, 10 g of nasal lily and 10 g of lilac to 200 mL of water, followed by extraction for 6 hours at 70° C., followed by filtration to prepare a mixed extract;

(B) immersed hwangchil leaves in the mixed extract prepared in step (a) for 60 minutes, then taken out and left to stand for 60 minutes, aged and dried for 6 hours at 40°C with a hot air dryer, immersion, aging and drying Repeating 4 times to pre-treat hwangchil leaves;

(c) preparing a coffee powder by mixing the coffee beans from Brazil and the coffee beans from Colombia in a ratio of 1:1 (w:w) and crushing the roasted coffee; And

(d) 25 g of pre-treated hwangchil leaves of step (b) and 50 g of coffee powder prepared in step (c) may be added to 1000 mL of water, followed by extraction at 90° C. for 4 hours.

The present invention also provides a hwangchil liquid coffee prepared by the above method.

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.

Manufacturing example 1. Hwangchil Coffee Manufacturing

(a) After adding 200 mL of distilled water to 10 g of citron peel, 10 g of lotus flower and 10 g of lilac flower, extracting at 70° C. for 6 hours, followed by filtration to prepare a mixed extract.

(b) 2 cm in size hwangchil leaves to the mixed extract prepared in step (a) at a ratio of 1:1 (w:v), immersed at room temperature (25° C.) for 1 hour, then taken out and brought to room temperature (25 ℃) and aged for 1 hour, and then dried and dried for 6 hours at 40°C with a hot air dryer, the process of immersion, aging and drying was repeated 4 times in total to pre-treat the hwangchil leaves.

(c) Coffee beans were prepared by pulverizing roasted coffee by mixing Brazilian coffee beans and Colombian coffee beans in a 1:1 ratio (w:w).

(d) 25 g of the pre-treated hwangchil leaves of step (b) and 50 g of the prepared coffee powder of step (c) are added to 1 L of purified water, extracted at 90° C. for 4 hours, and then filtered through an 8 μm filter net to hwangchil Coffee was prepared.

Comparative example 1. Hwangchil Coffee Manufacturing

(a) After adding 200 mL of distilled water to 10 g of citron peel, 10 g of lotus flower and 10 g of lilac flower, extracting at 70° C. for 6 hours, followed by filtration to prepare a mixed extract.

(b) 2 cm in size hwangchil leaves to the mixed extract prepared in step (a) at a ratio of 1:1 (w:v), immersed at room temperature (25° C.) for 2 hours, then taken out and brought to room temperature (25 ℃) was aged for 30 minutes, and then dried and dried at 40°C for 12 hours with a hot-air dryer, the process of immersion, aging and drying was repeated 4 times in total to pretreat the hwangchil leaves.

(c) Coffee beans were prepared by pulverizing roasted coffee by mixing Brazilian coffee beans and Colombian coffee beans in a 1:1 ratio (w:w).

(d) 25 g of the pre-treated hwangchil leaves of step (b) and 50 g of the prepared coffee powder of step (c) are added to 1 L of purified water, extracted at 90° C. for 4 hours, and then filtered through an 8 μm filter net to hwangchil Coffee was prepared.

Comparative example 2. Hwangchil Coffee Manufacturing

(a) After adding 200 mL of distilled water to 10 g of citron peel, 10 g of lotus flower and 10 g of lilac flower, extracting at 70° C. for 6 hours, followed by filtration to prepare a mixed extract.

(b) 2 cm in size hwangchil leaves to the mixed extract prepared in step (a) at a ratio of 1:1 (w:v), immersed at room temperature (25° C.) for 1 hour, then taken out and brought to room temperature (25 ℃) and aged for 1 hour, and then dried and dried for 6 hours at 40°C with a hot air dryer, the process of immersion, aging and drying was repeated 4 times in total to pre-treat the hwangchil leaves.

(c) Coffee beans were prepared by pulverizing roasted coffee by mixing Brazilian coffee beans and Colombian coffee beans in a 1:1 ratio (w:w).

(d) 50 g of the pre-treated hwangchil leaves of step (b) and 25 g of coffee powder prepared in step (c) are added to 1 L of purified water, extracted for 8 hours at 90° C., and then filtered through an 8 μm filter net to hwangchil Coffee was prepared.

Example 1: Quality characteristics of coffee according to mixed extract preparation conditions

Antioxidant activity and sensory evaluation of hwangchil coffee prepared by the method of Preparation Example 1, hwangchil coffee prepared by the method of Production Example 1, but by varying the material mixing ratio of the mixed extract of step (a) Was conducted. Comparative Example 3 refers to coffee using hwangchil leaves that have not been pretreated with a mixed extract.

Mixed extract blending ratio Material type Preparation Example 1 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Distilled water (mL) 200 200 200 200 200 Citron peel (g) 10 5 13 15 5 Hannyeonhwa (g) 10 20 4 - 5 Lilac (g) 10 5 13 15 5 Lavender (g) - - - - 5 Rosemary (g) - - - - 5 Tangerine peel (g) - - - - 5

To measure the antioxidant activity by the hydrogen electron donating ability of coffee, the sample was dissolved with a methanol (or DMSO) solvent, and the DPPH solution (100 uM) and each sample were mixed and stirred at a ratio of 10:1 (v:v). After reacting the mixed sample in the dark, absorbance was measured. The results obtained by calculating the DPPH radical scavenging ability from the measured absorbance values are shown in Table 2 below. As a result, the hwangchil coffee of Preparation Example 1 showed the highest antioxidant activity, and Comparative Example 3, which was not pretreated with the mixed extract, showed the lowest antioxidant activity.

DPPH radical scavenging ability of hwangchil coffee (%) sample DPPH value (%) Preparation Example 1 80.2±0.8 Comparative Example 3 62.1±1.2 Comparative Example 4 73.8±2.2 Comparative Example 5 75.4±3.5 Comparative Example 6 70.1±4.0 Comparative Example 7 67.0±2.8

In addition, the sensory test was conducted with the hwangchil coffee of Preparation Example 1 and Comparative Examples. The sensory test made 30 adults tasting coffee and evaluating aroma, taste, bitterness, body feeling, and overall preference, and 5-point scale (1 point: very bad, 2 points: bad, 3 points: moderate, 4 Score: Good, 5: Very good) and the results are shown in Table 3. 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. As a result, it was confirmed that Preparation Example 1 was more preferred in terms of flavor, taste, bitterness, body feel, and overall preference than Comparative Examples.

Sensory evaluation of hwangchil coffee according to mixed extract preparation conditions division incense flavor bitter Body Overall preference Preparation Example 1 4.6 4.4 4.7 4.5 4.5 Comparative Example 3 3.7 3.5 3.6 3.6 3.5 Comparative Example 4 4.2 3.8 4.4 4.1 4.0 Comparative Example 5 4.1 3.9 4.3 4.0 4.0 Comparative Example 6 3.9 3.4 4.2 3.9 3.7 Comparative Example 7 4.0 3.8 4.0 4.0 3.9

Example 2: Sensory test of Hwangchil coffee according to manufacturing conditions

Hwangchil coffee prepared by the method of Preparation Example 1, hwangchil coffee is prepared by the method of Preparation Example 1, but with hwangchil coffee (Comparative Examples 1 and 2) prepared by different manufacturing conditions, it is functional by the method of Example 1 The results of the inspection are shown in Table 4 below.

Sensory evaluation of Hwangchil coffee according to manufacturing conditions division incense flavor bitter Body Overall preference Preparation Example 1 4.6 4.3 4.8 4.6 4.5 Comparative Example 1 4.0 4.0 4.4 4.1 4.1 Comparative Example 2 4.1 3.9 4.3 4.1 4.0

As a result, it was confirmed that the hwangchil coffee of Preparation Example 1 was preferred in all items compared to the comparative examples, and the bitter taste was weak.

Claims (4)

(a) After adding 8~12 g of citron peel, 8~12 g of Hannyeonhwa flower, and 8~12 g of lilac flower to 160~240 mL of water, extracting them at 65~75℃ for 5~7 hours, and filtering them to extract the mixed extract. Manufacturing;
(b) immersing the hwangchil leaves in the mixed extract prepared in step (a), taking them out, leaving them to stand and drying them with a hot air dryer to pretreat the hwangchil leaves;
(C) preparing a coffee powder by mixing the coffee beans from Brazil and coffee beans from Colombia and crushing the roasted coffee beans; And
(d) a method for producing a hwangchil liquid coffee, comprising adding and extracting the pre-treated hwangchil leaves of step (b) and the coffee powder prepared in step (c) to water. delete According to claim 1,
(a) After adding 8~12 g of citron peel, 8~12 g of Hannyeonhwa flower, and 8~12 g of lilac flower to 160~240 mL of water, extracting them at 65~75℃ for 5~7 hours, and filtering them to extract the mixed extract. Manufacturing;
(b) Hwangchil leaves are immersed in the mixed extract prepared in step (a) for 50-70 minutes, then taken out, left to stand for 50-70 minutes, aged and dried for 5-7 hours at 35-45°C with a hot air dryer. , Pre-treatment of the hwangchil leaves by repeating the process of immersion, aging and drying 3 to 5 times;
(c) preparing a coffee powder by mixing the coffee beans from Brazil and the coffee beans from Colombia in a ratio of 0.8 to 1.2: 0.8 to 1.2 (w:w) and crushing the roasted coffee; And
(d) 20 to 30 g of pre-treated hwangchil leaves of step (b) and 45 to 55 g of coffee powder prepared in step (c) are added to 800 to 1200 mL of water, and then 3 to 5 hours at 85 to 95°C. Method for producing a liquid coffee hwangchil characterized in that it comprises a step of extracting during. Liquid coffee of hwangchil prepared by the method of claim 1 or 3.