KR102148112B1 - Method for producing buckwheat coffee using buckwheat - Google Patents

Abstract

The present invention relates to a method for producing buckwheat coffee using buckwheat for coffee production, and to prepare a buckwheat coffee using roasted buckwheat by frying buckwheat grains from buckwheat rice steamed with buckwheat by steam.
The roasted buckwheat is pulverized with coffee beans to produce buckwheat coffee, and the buckwheat coffee maintains the unique aroma of the coffee while improving the soft taste and savory taste, and relatively reducing the amount of caffeine intake. There is a characteristic that is beneficial to health promotion by the contained nutrients.

Description

Method for producing buckwheat coffee using buckwheat for coffee production {Method for producing buckwheat coffee using buckwheat}

The present invention relates to a method for producing buckwheat coffee using buckwheat for coffee production, and specifically relates to a method for producing buckwheat coffee using buckwheat for coffee production that can be combined with coffee and consumed.

Buckwheat is a one-year plant of the Mardiaceae family and is cultivated worldwide, and buckwheat cultivars are commonly used as sweet buckwheat (Fagopyrum esculentum) and bitter buckwheat (Fagopyrum tataricum), and sweet buckwheat is mainly grown in Korea.

The buckwheat is used in various foods and recipes such as buckwheat noodles, buckwheat jelly, buckwheat pancake, buckwheat sugar and buckwheat acid, and is known to have preventive and therapeutic effects such as high blood pressure, diabetes, and obesity as a folk remedy.

In addition, coffee can be classified into ground coffee and instant-prepared coffee by refining the seeds of plants, which are evergreen shrubs belonging to the Cheondae family, and grinding after roasting and brewing with steam or hot water, and the main ingredient that gives the taste of coffee. In caffeine, coffee beans contain a greater amount of caffeine than instant prepared coffees, and coffee beans are preferred because of their good taste and aroma.

In recent years, coffee has been deeply established in modern life to the extent that coffee is not a favorite food but an essential food. However, if the caffeine contained in coffee is excessively consumed, the problem of harmfulness caused by caffeine has been raised. Various types of coffee products such as low caffeine coffee, decaffeinated coffee, and substitute coffee have been developed to cope with the harmfulness.

The caffeine-free decaffeinated coffee, substitute coffee, etc., have limitations in replacing coffee, and as a prior art related to low caffeine coffee, the coffee bean powder in Patent Document 1 was heated and extracted with butylene glycol and water and cooled three times. It discloses a method of preparing a coffee bean extract after filtration and concentration, and Patent Document 2 discloses that it is composed of 50 parts by weight of a mixed powder of persimmon leaf powder, buckwheat leaf powder, and wolfberry leaf powder, 5 parts by weight of taurine, and 45 parts by weight of coffee beans. A coffee powder composition for anti-obesity is disclosed, and in Patent Document 3, germinated coffee beans (green coffee beans) are fermented with lactic acid bacteria, and then dried and pulverized by germinating coffee beans (green coffee beans). E, a method for producing sprouted buckwheat powder added with sprouted buckwheat powder mixed by adding sprouted buckwheat powder prepared by drying and pulverizing after fermenting sprouted buckwheat grown to emerge sprouts with lactic acid bacteria is disclosed. In addition, Patent Literature 4 (the step of adding 400 to 1500 parts by weight of water based on 100 parts by weight of buckwheat powder and heating to provide a buckwheat taste by heating for 15 to 40 minutes after starting to generate foam; coffee and sugar , Providing a liquid coffee mixed by adding prim or a mixture thereof to hot water; mixing 30 to 50% by weight of the buckwheat rice and 50 to 70% by weight of liquid coffee; and until foaming of the mixture It discloses a method for producing a liquid coffee containing buckwheat, characterized in that it comprises a; step of heating again.

The applicant of the present invention completed the present invention by consistently treating buckwheat and combining it with coffee beans to produce buckwheat coffee having an improved flavor while maintaining the palatability of coffee beans.

KR 10-1657348 B KR 10-0595057 B KR 10-2017-0035449 A KR 10-00906289 B

The problem to be solved in the present invention relates to the provision of a method of manufacturing buckwheat coffee using buckwheat for coffee production, and more particularly, to prepare coffee having an improved flavor while maintaining the palatability of coffee beans by blending with beans. It is an object of the present invention to provide a method for producing buckwheat coffee using buckwheat for making coffee.

The method for producing buckwheat coffee using buckwheat for coffee production as a solution to the problem according to the present invention is a). The first method of producing buckwheat rice by steaming selected buckwheat in a steamer and then drying the dried buckwheat rice. Step, b) The second step of removing the buckwheat shells from the dried buckwheat rice in the first step to obtain buckwheat rice grains, and c) the third to obtain roasted buckwheat by roasting the skinned buckwheat rice grains obtained in the second step to brown It consists of a process.

The buckwheat is good for hypertension and diabetes due to its high content of protein and fiber, low content of fat and sugar, and contains a large amount of essential amino acids lysine, iron, phosphorus, zinc, minerals and vitamin B. In particular, the content of rutin (vitamin P), an antioxidant, is much higher than that of other grains, and the content of rutin (vitamin P) contains more bitter buckwheat (Fagopyrum tataricum) than that of Fagopyrum esculentum. It is known that the resistance is strengthened to prevent cerebral hemorrhage, a good effect occurs as a therapeutic agent for various vascular diseases, and the digestion and absorption capacity is increased.

The bitter buckwheat (Fagopyrum tataricum) is a taxonomically related plant belonging to the nodule family, and the bitter buckwheat has a round shape like barley or rice, whereas the sweet buckwheat (Fagopyrum esculentum) has a triangular diamond shape. Sweet buckwheat is easy to peel off the part (the skin) called buckwheat, but bitter buckwheat is difficult to peel and this is the cause of the bitter taste of bitter buckwheat, and the bitter and savory taste of buckwheat is similar to the taste of coffee but has different characteristics. have.

Buckwheat selected in the present invention is bitter buckwheat (Fagopyrum tataricum) is more suitable, but is not limited thereto.

A method for producing buckwheat coffee using buckwheat for coffee production as a solution to the problem for achieving another object according to the present invention is a). The first step of producing buckwheat rice by steaming the selected buckwheat in a steamer, and then drying the dried buckwheat rice, b) removing the buckwheat shell from the dried buckwheat rice in the first step to obtain buckwheat rice grains. The second step, c) a third step of preparing roasted buckwheat by roasting so that the covered buckwheat grains obtained in the second step are browned, and d). It consists of a fourth step of blending the roasted buckwheat prepared in the third step with coffee beans in a weight ratio of 1 to 1 to 1.5 and pulverizing to produce buckwheat for coffee production.

Buckwheat coffee using buckwheat for coffee production prepared according to the manufacturing method of the present invention exhibits an effect of improving soft taste and savory taste while maintaining the unique aroma of coffee.

In addition, by combining it with coffee, the intake of coffee is relatively reduced, so that the intake of caffeine is also reduced, and the nutrients contained in buckwheat have a beneficial effect on health promotion.

Hereinafter, the present invention will be described in more detail through specific contents, examples (production examples) and test examples for the implementation of the present invention, but the present invention is not limited by the following description.

When the method of manufacturing buckwheat coffee using buckwheat for coffee production according to the present invention is described in more detail, the first process of the present invention is to prepare selected buckwheat by removing foreign substances from the buckwheat raw material and washing with water several times, and then It is a process of manufacturing buckwheat rice using and then drying the buckwheat rice.

In the present invention, buckwheat rice is prepared by adding selected buckwheat to a steamer and steaming it with steam, and the prepared buckwheat rice is dried at room temperature to obtain dried buckwheat rice, and it is also possible to use a dryer.

The moisture content of the dried buckwheat rice has a great influence on the roasting process, and if the moisture content is too low, it burns quickly, and when the moisture content is too high, it takes a lot of time to roast and it is difficult to control the roasting process, so the moisture content is dried in the range of 8 to 12%. It is preferable, and drying to about 10% is more preferable.

The buckwheat selected in the present invention is more preferably bitter buckwheat (Fagopyrum tataricum), but is not limited thereto, and includes the use of a combination of sweet buckwheat (Fagopyrum esculentum) or bitter buckwheat and sweet buckwheat. It is preferable to prepare buckwheat rice by combining bitter buckwheat to sweet buckwheat in a weight ratio of 1 to 0.3 to 0.5.

The second step of the present invention is a step of removing the skin of buckwheat from the dried buckwheat rice and obtaining only the kernels, and the buckwheat shell is removed from the buckwheat rice by using a peeling machine or the like.

The third process of the present invention is a process of preparing roasted buckwheat with a moisture content of 2% or less by frying the skinned buckwheat rice grains at about 150 to 200°C so that the buckwheat grains become brown for about 15 to 20 minutes, and a bean roaster is used. It is also possible to stir-fry the buckwheat rice grains.

Since the content of rutin contained in buckwheat varies depending on the roasting temperature, it is preferable to roast in the above temperature range, and when the roasting temperature exceeds 200°C, the buckwheat burns, which adversely affects the inherent bitter taste and aroma of coffee.

The roasted buckwheat prepared by roasting the buckwheat rice grains according to the present invention has a characteristic of softening the coffee taste without affecting the inherent bitter taste and flavor of coffee when combined with coffee, compared to the roasted raw buckwheat.

And if another object of the present invention describes a method for producing buckwheat coffee using buckwheat for coffee production,

The method for producing buckwheat coffee using buckwheat for coffee production according to the present invention is to prepare the buckwheat for coffee production of the present invention by blending and grinding the buckwheat for coffee production according to the first to third steps of the present invention with coffee beans. It consists of the fourth process of manufacturing.

The blend of buckwheat and coffee beans for coffee production is usually pulverized to the size of drip coffee, and is preferably pulverized to a size of about 0.5 to 1 mm.

The blending of buckwheat for coffee production and coffee beans is blended at a weight ratio of 1 to 1 to 1.5, and preparing coffee by blending at a weight ratio of 1 to 1 gives more coffee taste without affecting the inherent bitter taste and flavor of coffee. It is preferable because it softens.

As the coffee beans, a single type of coffee beans may be selected according to preference, but branding coffee beans are preferred, and the branding coffee beans include commercially available Blue Mountain House blending beans, Colombia Altura branding beans, and the like.

<Example 1> Preparation of buckwheat for manufacturing coffee beans

a) 1st process (buckwheat rice manufacturing)

After purchasing commercially available bitter buckwheat, remove foreign substances from the bitter buckwheat, wash three times with water to prepare selected buckwheat.

The selected buckwheat rice is added to a previously prepared steamer, steamed with steam to prepare buckwheat rice, and then dried at room temperature to prepare dried buckwheat rice (moisture content of 10%).

b) The 2nd and 3rd processes (separating and roasting godubap kernels)

Put the dried buckwheat rice in a machine, remove the buckwheat skin from the buckwheat rice, separate only the buckwheat rice grains, and then put the buckwheat rice grains separated from the skin in a stirrer, and the buckwheat rice grains are brown at 180°C. Roasted buckwheat for making coffee beans was prepared by roasting until it turned into.

<Example 2> Preparation of buckwheat for coffee production

The roasted buckwheat prepared in <Example 1> and the commercially available Blue Mountain House blended beans were mixed with the same weight, put into a grinder, and pulverized to a size of about 0.8 mm to prepare buckwheat for coffee production.

<Test Example>

For the test, a liquid buckwheat coffee was prepared by leaching and filtering with water at about 85°C according to a conventional drip coffee manufacturing method using the buckwheat for coffee production according to the present invention prepared in <Example 2>. Coffee was prepared and prepared using commercially available Blue Mountain House blending beans according to a conventional drip coffee manufacturing method.

Each of the coffee prepared with the buckwheat for coffee production of the present invention and the Blue Mountain House blended beans prepared above was tasted by 10 adults, and compared with the coffee prepared with the Blue Mountain House blended beans, the color, coffee aroma, and bitter taste , Acidity, sweetness, softness, and overall acceptability were evaluated for sensory evaluation and the results are shown in [Table 1] below (evaluation method is 10 (excellent) compared to coffee made with Blue Mountain House blended beans) ~ 1 (very poor) and expressed as an average score).

division color Coffee aroma bitter sweetness Soft taste Palatability Synthesis male 9 8 8 9 9 8 8.5 female 9 8 7.5 8 9 8 8.3

As shown in [Table 1], the bitter taste of coffee using buckwheat for coffee production of the present invention was evaluated somewhat weaker than other items, but this is seen as an effect of the addition of roasted buckwheat, and color, coffee aroma, soft taste, palatability Based on the results of evaluation to a good degree for most items, such as, the coffee of the present invention using buckwheat for coffee production is evaluated to be not inferior to that of commercial coffee, so the coffee of the present invention can replace the problem of caffeine intake according to the following uses. In addition, it can be provided as a coffee product that is beneficial for health promotion by the nutrients contained in buckwheat.

Claims (1)

In the manufacturing method of buckwheat coffee using buckwheat for coffee production,
The manufacturing method of buckwheat coffee using buckwheat for coffee production
a) Selected buckwheat is put into a steamer and steamed with steam to prepare buckwheat rice, but the buckwheat is buckwheat rice by combining bitter buckwheat (Fagopyrum tataricum) and sweet buckwheat (Fagopyrum esculentum) in a weight ratio of 1 to 0.3 to 0.5. Manufacturing,
The first step of drying the steamed buckwheat rice to a moisture content of 10%,
b) The second step of removing the skin of buckwheat from the dried buckwheat rice in the first step and obtaining grains of buckwheat rice,
c) The third step of frying the buckwheat rice grains obtained in the second step for 15 to 20 minutes so that they become brown in the range of 150 to 200°C, and the buckwheat to have a moisture content of 1% to 2%, and
d) Consists of the fourth process of producing buckwheat for coffee production by mixing the roasted buckwheat and Blue Mountain blended beans produced in the third process at a weight ratio of 1 to 1 to 1.5 and pulverizing them to a size of 0.5 to 1 mm,
A method for producing buckwheat coffee using buckwheat for coffee production, characterized in that the buckwheat coffee is prepared by blending the coffee-making mail with branding coffee beans in a weight ratio of 1 to 1.5.