KR102181795B1 - Manufacturing method of Fermented coffee bean and Fermented coffee bean manufactured by the method - Google Patents

Abstract

The present invention relates to a method for manufacturing a fermented coffee bean and a fermented coffee bean manufactured by the method, and more specifically, to a method comprising: a step of mixing a raw coffee bean, water, a seed, and a minor ingredient; a step of fermenting the mixed raw coffee bean mixture at 25-30°C for 20-30 hours; a step of washing the fermented raw coffee bean; a step of drying the washed fermented raw coffee bean; and a step of roasting the dried fermented raw coffee bean. The minor ingredient is at least one of wine, salt, pepper, and red ginseng. The method for manufacturing a fermented coffee bean and the fermented coffee bean manufactured by the method provide excellent flavor, reduce caffeine and carcinogens, and improve functionality such as antioxidant activity.

Description

Manufacturing method of fermented coffee beans and fermented coffee beans manufactured by the method {Manufacturing method of Fermented coffee bean and Fermented coffee bean manufactured by the method}

The present invention relates to a method for producing fermented beans and to fermented beans by the method, and more particularly, by fermenting green coffee beans together with subsidiary materials such as wine, salt, pepper and red ginseng, thereby reducing caffeine as well as coffee The present invention relates to a method for producing fermented coffee beans that further improves its own flavor and enhances functionality, and to fermented beans by the method.

The coffee tree is a madder family evergreen tree that grows or grows in the tropics. The coffee tree is cultivated by planting coffee seeds to sprout and then transferring the seedlings to the field and planting them, and usually bears fruit 3 to 5 years after planting, and harvesting becomes possible from this time.

In these coffee fruits, there is a seed (green bean) part called'coffee beans'. Usually two semicircular seeds are in the shape of facing each other, and a thin film called sliver skin and a hard shell called parchment are further wrapped around them. And there is a pulp on the outside of the inner skin, and the pulp turns red as it ripens.

At this time, since the pulp of the coffee fruit is easily damaged, the harvested coffee fruit immediately extracts seeds, and green beans are obtained through the refining process. And refined green beans are made into beans through the roasting process, and roasted beans become the ingredients of coffee.

The coffee is a favorite food that has the effect of promoting digestion and giving vitality to everyday life from boredom, and has excellent aroma and taste, so the breadth of the class that prefers coffee is very wide, due to the development of various types of coffee. Coffee consumption is increasing worldwide. Recently, as various effects of coffee such as heart disease prevention, dementia prevention, and immunity enhancement have been revealed, interest in coffee is also increasing.

However, although the above various effects are known, drinking coffee in large amounts can lead to caffeine addiction, and especially in the case of pregnancy, it can have a negative effect on the fetus. In addition, excessive intake of caffeine may cause various diseases due to mineral deficiency, damage to the gastric mucosa due to excessive secretion of gastric acid, and obstruction of absorption of iron and calcium, as well as disturbing sleep and disrupting daily life. have.

As such, coffee, which has an inseparable relationship with caffeine and has two-sidedness, goes beyond the level of simple food and is positioned as an axis of the culture that relieves you from physical fatigue and psychological pressure by having a cup of tea. It is very difficult to reduce caffeine intake while limiting it. In addition, rather, the interest in caffeine-reduced coffee is increasing from the viewpoint of functional health foods, which have beneficial effects such as human metabolism, fatigue recovery, and concentration improvement, and become a vitality for life.

Luwak coffee, known as caffeine-reduced coffee, is a civet cat coffee in which a civet cat ingesting coffee cherries digests the pulp and ferment the remaining coffee beans with microorganisms in the intestine, and then washed and roasted the excretion. This coffee is very popular with coffee enthusiasts.

Such Luwak coffee is a kind of fermented coffee, where fermentation means that microorganisms (beneficial bacteria) grow and proliferate under anaerobic or aerobic conditions, and produce substances that are beneficial to the human body in the process of decomposing organic matter using enzymes. Therefore, Luwak coffee is fermented by microorganisms (beneficial bacteria) in the process of digestion by cats, helping the human body to easily absorb various beneficial substances contained in coffee, and the taste and taste that original coffee contains. In addition to improving the scent, it has the effect of reducing caffeine.

However, these Luwak coffees are quite expensive due to insufficient supply compared to demand, and in recent years, cats are reared indiscriminately, and fermented coffee is produced by artificially ingesting and excreting coffee cherries. The situation is causing the back.

Therefore, various methods have been proposed for lowering the content of caffeine.

As an example, Korean Patent Registration No. 10-1041865 proposes a method of lowering the content of caffeine by germinating green coffee beans. In addition, in Korean Patent Registration No. 10-1031142, green coffee beans are germinated through a complex process of immersing green coffee beans in alkaline water, then putting the green beans absorbed in alkaline water into a germination device and spraying alkaline water over a number of times in a humid atmosphere. I have developed technology. However, the method of germinating green coffee beans has a disadvantage that there is a risk that the green coffee beans may spoil, and if the germination time is prolonged, there is a risk that the inherent aroma or taste of the coffee may be lost.

In addition, Korean Patent Application Publication No. 10-2014-0062904 proposes a method of reducing caffeine through germination and fermentation processes. However, there was also a concern that coffee's unique aroma or taste could be lost due to the germination process.

KR 10-1041865 B1 KR 10-1031142 B1 KR 10-2014-0062904 A

Accordingly, an object of the present invention is to provide a method for producing fermented coffee beans, which not only reduces caffeine, but also improves the flavor of coffee, and fermented beans using the method.

Another object of the present invention is to provide a method for producing fermented coffee beans that significantly improves functionality such as antioxidant activity, while reducing the occurrence of carcinogens, and to provide a fermented coffee bean by the method.

The method for producing fermented beans of the present invention for achieving the above object includes the steps of mixing green beans, water, seeds and subsidiary materials, and fermenting the mixed green beans mixture at 25 to 30°C for 20 to 30 hours, Washing the fermented green beans, drying the washed fermented green beans, and roasting the dried fermented green beans, wherein the subsidiary material is at least one of wine, salt, pepper, and red ginseng. To do.

The spawn is characterized in that at least one of Bacillus Bacillus, lactic acid bacteria, and yeast.

In the mixing step, raw sugar is further mixed, and based on 100 parts by weight of the green beans, water is 20 to 50 parts by weight, seeds 1 to 5 parts by weight, raw sugar 1 to 10 parts by weight, and 3 to 50 parts by weight of subsidiary material. do.

In the mixing step, 10 to 20 parts by weight of the bee yellow extract is further mixed, and the dried fermented green beans are sprayed with the bee yellow extract before the roasting step to roast.

And the fermented beans by the method, characterized in that produced by the above method.

The manufacturing method of fermented beans according to the present invention and the fermented beans according to the method have the advantage of having excellent flavor, reducing caffeine and carcinogens, and enhancing functionality such as antioxidant activity.

In addition, since the lactic acid bacteria are alive, the shelf life is significantly extended to more than one year.

Hereinafter, the present invention will be described in detail.

The greatest feature of the present invention is to reduce caffeine, as well as improve the flavor of coffee, and remarkably improve functionality by fermenting green beans as a seed with at least one subsidiary material of wine, salt, pepper and red ginseng.

More specifically, the method of manufacturing fermented beans of the present invention comprises the steps of mixing green coffee beans, water, seed and subsidiary materials, fermenting the mixed green bean mixture at 25 to 30°C for 20 to 30 hours, and the fermentation Washing the green beans, drying the washed green fermented beans, and roasting the dried fermented green beans, wherein the subsidiary material is at least one of wine, salt, pepper, and red ginseng. .

Hereinafter, the present invention will be described in detail step by step.

coffee Green beans , Mixing water, seed and subsidiary materials.

First, green coffee beans, water, seeds and subsidiary materials are mixed.

Here, the green coffee beans are harvested in the form of cherries from the coffee tree, and immediately go through a process of peeling off the husks surrounding the coffee beans, and processed into green coffee beans called green coffee beans through a drying process. , Coffee beans before roasting.

The water is to create an environment for the growth of seeds, and is mixed in an amount of 20 to 50 parts by weight based on 100 parts by weight of the green coffee beans. At this time, if the mixing amount of water is too large or too small, smooth fermentation is difficult, so the mixture is mixed at the above mixing ratio.

The seeds ferment green coffee beans to lower caffeine content, improve the production of organic acids, aldehydes, and estre compounds to improve functionality and flavor.

In the present invention, Bacillus subtilis, lactobacillus, and yeast are used as the seed bacteria, and most preferably all three are used. These decoy bacteria are a generic term for microorganisms acting on the human body, and it is preferable to use the bacteria made with the government support by the Korea Institute of Medical Sciences, because these decoy bacteria proliferate and develop well even at high temperatures, so they are suitable for fermentation of green coffee beans. In addition, the Bacillus Bacillus inhibits the production of carcinogens during fermentation and exhibits excellent efficacy in the intestinal effect. In the present invention, the type of Bacillus Bacillus is not limited, and it is possible to use BSS09 isolated from kimchi as well as BSS11 isolated from natto, and lactic acid bacteria and yeast may also be used regardless of the type. In addition, it is also possible to use a variety of other seeds.

The spawn can be mixed in an amount of 1 to 5 parts by weight based on 100 parts by weight of the green coffee beans. If the amount is too small, smooth fermentation is difficult, and even if the amount is excessive, there is no further enhanced effect.

The subsidiary material not only enhances the functionality of green coffee beans, but also enhances the flavor of coffee, and it is preferable to use at least one of wine, salt, pepper, and red ginseng.

The wine can be used irrespective of its type, such as white wine, red wine, and rosé wine, and has the advantage of remarkably enhancing the antioxidant power of coffee and remarkably enhancing flavor.

In addition, since sea salt is used as the salt, various minerals are added to the green beans to enhance functionality and enhance the flavor of coffee. In addition, it is natural that the sea salt may be used after increasing the content of minerals through roasting several times.

As the pepper, whole pepper may be used as it is or may be pulverized, and may be used irrespective of the type, such as white pepper or black pepper. The pepper has the advantage of increasing the anti-inflammatory effect by imparting a piperine component, removing intestinal toxins and waste products, increasing antioxidant power, and improving flavor.

The red ginseng has the advantage of enhancing the antioxidant power by increasing the content of polyphenols and enhancing the flavor of coffee. The red ginseng may be used by pulverizing or pulverizing red ginseng, or an extract extracted by a conventional method, and its implementation is not limited.

In the present invention, the subsidiary material is preferably mixed in an amount of 3 to 50 parts by weight based on 100 parts by weight of the green coffee beans.If the subsidiary material is less than 3 parts by weight, its function is insignificant, and if it exceeds 50 parts by weight, it becomes excessive. This is because it damages the flavor. That is, in the present invention, when the wine, salt, pepper, red ginseng, etc. are fermented with green beans, as well as the functionality of coffee, as well as the functionality of wine, salt, pepper, and red ginseng are further improved, the health of the intaker It has the advantage of remarkably helping maintenance.

In addition, in the mixing step, raw sugar may be further mixed as food for the growth of seeds. At this time, the raw sugar is preferably mixed in 1 to 10 parts by weight based on 100 parts by weight of the green beans.

The mixed Green beans Fermenting the mixture at 25~30℃ for 20~30 hours.

Next, by fermenting the mixed green bean mixture as described above at 25 to 30°C for 20 to 30 hours, caffeine and carcinogens are reduced, while functional substances are enhanced, the unique flavor of coffee is enhanced.

At this time, the reason for limiting the fermentation temperature to 25 ~ 30 ℃ is because the flavor of the coffee is damaged during high-temperature fermentation.

The fermented Green beans Step of washing.

Next, the fermented green coffee beans are separated and washed with clean water. The washing may be performed repeatedly.

The washed fermentation Green beans Drying step.

Next, the washed green coffee beans are dried.

The drying is performed so that the moisture content is 9 to 14% at 20 to 60°C. When the moisture content of green coffee beans is high, the flavor of the coffee is not good and there is a risk of spoilage.

The dried Green beans Roasting step.

Then, the dried green beans are roasted. In this case, the roasting method follows a method known in the field to which this technology belongs, and a detailed description thereof will be omitted.

The fermented beans of the present invention prepared by the above method have the advantage of having a low caffeine content, less generation of carcinogens, excellent functionality such as antioxidant properties, and improved flavor of coffee. In addition, there is an advantage that the decoy bacteria are still alive in the coffee beans after roasting, that is, so they can have a beneficial effect on the human body.

Meanwhile, in the mixing step, 10 to 20 parts by weight of bee yellow extract may be further mixed. If the bee yellow extract is further mixed, the fermented green beans are prevented from spoiling, thereby improving storage, as well as significantly lowering the occurrence of carcinogens, and increasing antioxidant power.

The bee yellow is a perennial plant belonging to the legume family, and grows wild in the half-shade or sunny areas of the forests or grasslands of the south central part of Korea, Japan, China, and Himalayas, and uses the outposts, flowers, and roots of the bee yellow in oriental medicine. , The scientific name is Lotus corniculatus var japonica Regel.

The honeysuckle yellow may be prepared according to a conventional method known in the art, that is, under a condition of a general temperature and pressure, using a conventional solvent.

For example, the bee yellow may be extracted using a solvent selected from the group consisting of water and ethanol, and more specifically, after adding 1 to 20 times the solvent to bee yellow, 1 to 20 at 20 to 80°C. After time extraction, filtration, concentration and drying can be used.

In addition, before roasting, the dried fermented green beans may be sprayed with the bee yellow extract and then roasted. This is to suppress the occurrence of carcinogens during roasting through bee yellow extract. At this time, the spray amount of the bee yellow extract is not limited, but it is sufficient to spray 0.1 to 5 parts by weight based on 100 parts by weight of green beans used in the mixing step.

It is natural that the fermented beans according to the present invention as described above can be extracted and consumed in various ways, as well as Dutch coffee.

Hereinafter, the present invention will be described in detail through examples.

(Example 1)

1 kg of green beans, 200 g of red wine, 500 g of water, Bacillus bacteria (BSS11), lactic acid bacteria (Lactobacillus bulgaricus), 15 g of yeast, and 50 g of raw sugar were added to a fermentor and fermented at 30° C. for 24 hours. Then, the fermented green beans were separated, washed cleanly with water, and dried with a warm air at 40° C. in a dryer to prepare fermented green beans having a moisture content of 10%. And the fermented green beans were roasted at 200°C for 12 minutes to complete the production of beans.

(Example 2)

1 kg of green beans, 50 g of sea salt, 300 g of water, 30 g of Bacillus bacteria (BSS11), and 50 g of raw sugar were added to a fermentor and fermented at 30° C. for 30 hours. Then, the fermented green beans were separated, washed cleanly with water, and dried with a warm air at 40° C. in a dryer to prepare fermented green beans having a moisture content of 10%. And the fermented green beans were roasted at 200°C for 12 minutes to complete the production of beans. At this time, the sea salt was used after repeating the process of roasting at 150°C for 5 minutes 3 times.

(Example 3)

1 kg of green beans, 30 g of whole black pepper, 200 g of water, 20 g of Bacillus bacteria (BSS11), and 50 g of raw sugar were added to a fermentor and fermented at 30° C. for 28 hours. Then, the fermented green beans were separated, washed cleanly with water, and dried with a warm air at 40° C. in a dryer to prepare fermented green beans having a moisture content of 10%. And the fermented green beans were roasted at 200°C for 12 minutes to complete the production of beans.

(Example 4)

1 kg of green beans, 300 g of 6-year-old red ginseng, 300 g of water, 30 g of Bacillus bacillus (BSS11), and 50 g of raw sugar were added to a fermentor and fermented at 30° C. for 28 hours. Then, the fermented green beans were separated, washed cleanly with water, and dried with a warm air at 40° C. in a dryer to prepare fermented green beans having a moisture content of 10%. And the fermented green beans were roasted at 200°C for 12 minutes to complete the production of beans.

At this time, red ginseng was used as a pulverized product.

(Example 5)

It was carried out in the same manner as in Example 1, but was fermented by further mixing 150 g of bee yellow extract. At this time, the bee yellow extract was added to the dried bee yellow 5% by weight of 70% ethanol, extracted for 5 hours at 30°C, filtered, concentrated and dried.

In addition, before roasting, 10 g of the bee yellow extract was sprayed onto dried fermented green beans and roasted.

(Comparative Example 1)

The green beans were roasted at 200°C for 12 minutes to complete the production of beans.

Hereinafter, in Test Examples, the beans of Examples 1 to 5 and Comparative Example 1 were pulverized with a grinder, and then extracted as Dutch coffee by a dropping method.

(Test Example 1): Sensory evaluation

The coffee beans according to Examples 1 to 5 and the coffee beans according to Comparative Example 1 were sensory evaluated by 20 evaluators based on a perfect score of 5, and the evaluation scores are shown in Table 1 below by averaging the scores of 20 evaluators. . The sensory evaluation items were fragrance, aroma, body, acidity, and sweetness.

At this time, the fragrance refers to the scent when coffee beans are pulverized, the aroma refers to the scent of liquid when boiling water is poured into the coffee beans, and the body refers to the texture of the liquid felt in the mouth.

Test Example 1 result division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Progress 4.4 4.2 4.4 4.3 4.7 3.5 Aroma 4.5 4.3 4.3 4.6 4.5 3.6 body 4.2 4.3 4.5 4.6 4.7 3.4 Acidity 4.5 4.2 4.2 4.5 4.8 3.5 mellowness 4.5 4.1 4.0 4.5 4.8 3.5

As shown in Table 1, it was found that Examples 1 to 5 according to the present invention obtained sensory evaluation scores superior to Comparative Example 1.

(Test Example 2): Evaluation of occurrence of carcinogens

The coffee beans according to Examples 1 to 5 and the coffee beans according to Comparative Example 1 were tested for the amount of carcinogens generated, and the results are shown in Table 2 below.

At this time, the carcinogen test was performed on benzopyrene and benzene, and the results show the generation amount of Examples 1 to 5 as a relative ratio when the generation amount of Comparative Example 1 is 1.

Test Example 2 result division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Benzopyrene 0.6 0.6 0.6 0.6 0.4 One benzene 0.7 0.6 0.6 0.6 0.4 One

As can be seen in Table 2, Examples 1 to 5 were found to have fewer carcinogens than Comparative Example 1. In particular, it was confirmed that the generation amount of Example 5 was less than that of other examples.

(Test Example 3): Evaluation of occurrence of beneficial ingredients

The coffee beans according to Examples 1 to 5 and the amount of beneficial ingredients generated in the coffee beans according to Comparative Example 1 were examined, and are shown in Table 3 below.

At this time, the beneficial ingredient test was performed for chlorogenic acid and tyrosine, and the result was a relative ratio of the generation amount of Examples 1 to 5 when the generation amount of chlorogenic acid and tyrosine of Comparative Example 1 was 1 .

The chlorogenic acid is a kind of polyphenol compound contained in a large amount in coffee, and has an inhibitory effect on the production of lipid peroxide, an inhibitory effect on cholesterol biosynthesis, an antioxidant, and an anticancer effect. In addition, tyrosine is a non-essential amino acid as one of the 20 standard amino acids constituting a protein, and is a constituent of hormones that play an important role in regulating metabolism in the body.

Test Example 3 result division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Chlorogenic acid 1.8 1.8 1.7 1.9 1.9 One Tyrosine 1.5 1.6 1.6 1.6 1.6 One

As can be seen in Table 3, Examples 1 to 5 were found to have more beneficial ingredients than Comparative Example 1.

(Test Example 4): Evaluation of caffeine reduction

The caffeine content of the coffee beans according to Examples 1 to 5 and the coffee beans according to Comparative Example 1 was examined, and these are shown in Table 4 below.

At this time, the result is a relative ratio of the caffeine generation amounts of Examples 1 to 5 when the caffeine generation amount of Comparative Example 1 is 1.

Test Example 4 Results division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Caffeine 0.5 0.4 0.5 0.4 0.4 One

As can be seen in Table 4, Examples 1 to 5 were found to have a decrease in caffeine content compared to Comparative Example 1.

(Test Example 5): Evaluation of antioxidant power

The antioxidant power of the coffee beans according to Examples 1 to 5 and the coffee beans according to Comparative Example 1 was tested, and it is shown in Table 5 below.

At this time, the result is a relative ratio of the antioxidant activity capacity values of Examples 1 to 5 when the antioxidant activity capacity value of Comparative Example 1 is 1. Here, the antioxidant activity was measured through the ABTS method. The ABTS method is one of the laboratory methods for measuring antioxidant effects. It is a colorless substance when 2,2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), a green free radical substance, and an antioxidant substance are mixed. It is a method of measuring antioxidant activity using the principle of being reduced to.

Test Example 5 result division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Antioxidant activity 1.7 1.5 1.5 1.8 2.1 One

As can be seen in Table 5, it was confirmed that Examples 1 to 5 had better antioxidant power than Comparative Example 1.

(Test Example 6)

Quantitative analysis of decoy bacteria of coffee beans according to Examples 1 and 2 was performed. The quantitative analysis was conducted by requesting the Korea Institute of Medical Sciences, and the results are shown in Table 6 below.

Test Example 6 result (cfu/ml) division Number of lactic acid bacteria Number of Bacillus bacteria Number of yeast bacteria Inoculation spawn 1.3×10 ⁸ 1.1×10 ⁸ 1.3×10 ³ Example 1 5.7×10 ⁶ 7.1×10 ⁶ 7.0×10 ¹ Example 2 2.7×10 ⁷ 1.9×10 ⁷ 1.1×10 ²

As shown in Table 6, it was confirmed that the fermented coffee beans according to the present invention were all detected as attracting bacteria, lactic acid bacteria, Bacillus bacteria, and yeast bacteria even after roasting.

As described above, it was confirmed that the coffee beans manufactured according to the present invention have improved taste and aroma than conventional coffee beans, contain many beneficial ingredients, and minimize substances harmful to the human body such as carcinogens. .

Above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to specific embodiments, and should be interpreted by the appended claims. In addition, those who have acquired ordinary knowledge in this technical field should understand that many modifications and variations can be made without departing from the scope of the present invention.

Claims (5)

Mixing the bee yellow extract extracted for 1 to 20 hours at 20 to 80°C after adding 1 to 20 weight times of solvent to green beans, water, seed, raw sugar, and bee yellow, and
Fermenting the mixed green bean mixture at 25 to 30° C. for 20 to 30 hours,
Washing the fermented green beans,
Drying the washed green fermented beans,
Including the step of roasting the dried fermented green beans,
The subsidiary material is one or more of wine, salt, and pepper,
The spawn includes all three types of Bacillus Bacillus, lactic acid bacteria, and yeast,
With respect to 100 parts by weight of the green beans, water 20 to 50 parts by weight, seed 1 to 5 parts by weight, 1 to 10 parts by weight per raw, 10 to 20 parts by weight of bee yellow extract and 3 to 50 parts by weight of subsidiary material are mixed. Method for producing fermented coffee to.
delete delete The method of claim 1,
Before the roasting step,
A method for producing fermented coffee, characterized in that for roasting by spraying 0.1 to 5 parts by weight of bee yellow extract on the dried green fermented beans.
Fermented coffee, characterized in that produced by the method of claim 1 or 4.