KR102206555B1 - Manufacturing method of Coffee extract having the maximal content of sugerdegree and coffee extract manufactured by using thereof - Google Patents

Abstract

The present invention relates to a method of manufacturing coffee extract with increased sugar content and coffee extract manufactured by using the same. According to the present invention, the method of manufacturing coffee extract with increased sugar content comprises: a first step of manufacturing dried coffee cherries 1 in the form in which a pectin layer, pulp, and outer skin are combined by washing coffee cherries wrapped in outer skin and then primarily drying the same for 20 to 25 hours at 40 to 50°C; a second step of manufacturing steamed coffee cherries by steaming the dried coffee cherries 1; a third step of manufacturing dried coffee cherries 2 by secondarily drying the steamed coffee cherries for 45-50 hours at 50 to 60°C; a fourth step of acquiring coffee green beans from which all the combinations of silver skin, parchment and pectin layer, pulp, and outer skin are removed, by peeling the dried coffee cherries 2 one time; and a fifth step of manufacturing coffee extract by roasting the coffee green beans to manufacture coffee beans with moisture content of 11 to 13 wt%, and then grinding the coffee beans and adding water thereto for extraction. According to the present invention, provided are a method of manufacturing coffee extract capable of increasing sugar content of the existing coffee beans themselves and coffee extract manufactured by increasing sugar content without special additives by using the same, and thus ease of consumption of consumers is increased, thereby increasing preference of consumers who enjoy tea.

Description

Manufacturing method of coffee extract having the maximal content of sugerdegree and coffee extract manufactured by using thereof}

The present invention relates to a coffee extract manufacturing method with increased sugar content, and to a coffee extract manufactured using the same, and more particularly, to increase the sugar content of the existing coffee beans itself, thereby producing a coffee extract capable of increasing the sugar content without special additives. It relates to a method, and a coffee extract prepared using the same.

Coffee is a drink obtained by roasting green beans, the seeds of the coffee tree, for a certain period of time, pulverizing them, and extracting the ingredients using water. Coffee beans are roasted seeds (green beans) in the cherry tree, and coffee is made by grinding these beans and extracting ingredients using water.

The roasting of green beans by heating is called roasting or roasting, and in general, changes in taste and flavor are subdivided into 9 stages according to the degree of roasting. The taste of coffee varies depending on the temperature, time, and speed of roasting, but it is usually sour until cinnamon roasting. As the roasting proceeds further, the green beans become dark brown as caramelization proceeds, 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 you feel the bitter taste, and if you roast more than that, you will get a burnt taste and a burnt aroma. Regular Dutch coffee has a little bitter taste, bitter taste, and no sweet taste.

In this way, coffee is firmly divided into those who do not enjoy coffee and those who do not enjoy coffee for reasons such as a bar that usually has little sweetness and a bitter taste peculiar to coffee. Therefore, it is urgent to produce coffee to increase the ease of consumption by consumers.

1. Republic of Korea Patent Publication No. 10-1500694'Coffee extract and its manufacturing method' 2. Republic of Korea Patent Publication No. 10-1564200'Composition for preparing coffee extract solution, coffee extract solution, liquid tea and method of manufacturing the liquid tea'

An object of the present invention is to provide a coffee extract manufactured by increasing the sugar content without any special additives using the method for producing a coffee extract capable of increasing the sugar content of the existing coffee beans itself.

In order to achieve the above object, the method for producing a coffee extract with increased sugar content of the present invention is to wash the coffee cherries wrapped in the outer shell and then first dry them at 40 to 50°C for 20 to 25 hours to achieve the pactin layer, pulp, and outer shell. The first step of preparing a coffee cherry dried product 1 in a combined form, a second step of producing a coffee cherry steamed product by increasing the coffee cherry dried product 1, the coffee cherry steamed product at 50 to 60°C for 45 to 50 hours The third step of preparing a coffee cherry dried product 2 by secondary drying during the process, the coffee cherry dried product 2 is peeled once to obtain green coffee beans in which all the combination of onpi, parchment and pectin layer, pulp, and outer skin are removed. And a fifth step of producing coffee beans having a moisture content of 11 to 13% by weight by roasting the green coffee beans, and then pulverizing the coffee beans and then adding water and extracting it to prepare a coffee extract. It is characterized by doing.

In addition, the increase in the second step is characterized in that it is made for 20 to 40 minutes at 100 to 120 ℃.

In addition, in the manufacture of the steamed product of the second step, it is characterized by adding nano selenium to water and increasing the steam.

In addition, when preparing the coffee extract in the fifth step, the green coffee beans are spray-treated with the fermented Cudrania fruit extract and then roasted.

Another coffee extract according to the present invention is prepared by the above manufacturing method, and has a sugar content of 18 to 20 brix.

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 of ordinary skill in the technical field to which the present invention belongs from the following description. There will be.

According to the present invention, a coffee extract manufacturing method capable of increasing 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, improves the ease of consumption of consumers and enjoys tea. It is possible to increase their preference.

1 is a view showing a manufacturing process chart of a coffee extract 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 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 of manufacturing a coffee extract with increased sugar content, and will be described in detail based on the bar shown in FIG. 1 as follows.

<The coffee extract manufacturing step with increased sugar content of the present invention>

1. First step: coffee cherry dried product 1 manufacturing step (S10)

First, after washing the coffee cherry wrapped in the outer shell, it is first dried at 40 to 50°C for 20 to 25 hours to produce a dried coffee cherry 1 in a form in which the pectin layer, pulp, and outer skin are combined.

In other words, coffee beans commonly known refer to roasted coffee beans, the seeds of coffee cherries. In other words, coffee beans that are normally provided are subjected to the first and second peeling processes to obtain green beans after washing the coffee cherries.In the first peeling process, the pectin layer and the pectin layer surrounding the parchment The pulp surrounding the pulp and the outer skin surrounding the final pulp are peeled off, and through a secondary peeling process, the silver skin, a thin film attached to the green beans, which is the rest of the green beans, The parcnment, the skin surrounding the onpi, is removed to obtain green beans. Next, coffee beans are produced by roasting only the obtained green beans.

However, these green coffee beans are slightly different depending on the production region and cultivation environment, but in general, polysaccharides 37 to 55%, lipids 11 to 13%, organic amino acids 11 to 16%, protein 4 to 5%, inorganic matters 3 to 5%, It is known that about 2% of fatty acids and about 1% of chlorogenic acid, trigonellin, and caffeine are each contained. In particular, the unique bitter taste comes from tannin, and it is known to contain 3 to 5% of the usual.

In other words, the general green coffee beans are in a state in which the pulp part present in the coffee cherry has been removed, and this has an ingredient that gives off a bitter taste, so only the green coffee beans are roasted through the roasting process, so the bitter taste becomes strong and the sweet taste hardly appears. It is common.

Occasionally, depending on the coffee production region, coffee beans that have a somewhat sweet taste are produced, but the taste is light and the sour taste is added, so it can be seen that the ease of consumption is still poor for consumers who do not prefer the bitter taste of coffee.

Accordingly, in the present invention, as a result of several studies, a manufacturing method capable of adding the sweet taste of coffee beans itself was derived regardless of the coffee production region.

In other words, coffee cherries are not only green beans, but also the thin film attached to the green beans, the silicon skin, the parcnment, which is the shell surrounding the green beans, the pectin layer surrounding the parchment, and the pectin layer. It is composed of pulp, which is the part of the pulp surrounding the pulp, and the outer skin, which covers the last pulp. Here, the pulp is known to exhibit a sweet taste as it corresponds to the pulp of coffee cherries.

Accordingly, in this step, the coffee cherry formed as described above is first dried to prepare the dried coffee cherry 1 in order to allow the ingredients showing the sweet taste in the pulp to permeate the green beans.

In this case, the drying is performed at 40 to 50°C for 20 to 25 hours.If the drying process is performed for less than 40°C or less than 20 hours, the ingredients that give the sweetness of the pulp present in the coffee cherry are added to the green beans. It is still difficult to increase the preference of consumers because the degree of flavoring is weak, and if it is dried over 50℃ or for more than 25 hours, the ingredients that give off the sweetness of the flesh are rather destroyed. The bar is weak, it is preferable to apply the specific drying conditions to achieve the object of the present invention.

2. The second step: coffee cherry increase production step (S20)

In this step, the coffee cherry dried product 1 is increased to prepare a coffee cherry steamed product.

In other words, the dried coffee cherry 1 has a form in which the pectin layer, pulp, and outer skin are all combined.If the coffee cherry is simply peeled as it is, it is difficult to obtain the green coffee itself immediately, and thus the hassle of having to go through several peeling processes. Problems arise such as damage to the raw material itself of the green coffee itself due to the occurrence or excessive peeling process. In addition, the degree of permeation of the sweetness of the pulp corresponding to the pulp to the beans is low, making it difficult to achieve the desired effect of the present invention.

Thus, in order to solve the above problems, by increasing the dried coffee cherry 1, at this time, the increase is characterized in that it is made for 20 to 40 minutes at 100 to 120 ℃, for less than 100 ℃ or less than 20 minutes In the case of the increase process, the degree to which the sweetness of the pulp existing inside the coffee cherry is added to the green beans is weak, so it is still difficult to increase the preference of consumers, or there is not sufficient moisture supply, so it has to undergo several peeling processes. And, in the case of over 120°C or more than 40 minutes, the drying process in the following drying process 2 takes a long time to add the burnt taste of the beans itself, and the specific conditions achieve the object of the present invention. It is desirable to apply for it.

In addition, in this step, it is better to increase the increase using a nano-selenium aqueous solution prepared by adding nano-selenium to water.

To explain, selenium (Se) is a non-metallic inorganic substance of the sulfa family, and its structure is similar to sulfur (S). Among plants, it is mainly in the form of selenomethionine or an analog of selenocysteine and other sulfur amino acids, and among animals, seleno It is known to exist most often in the form of cysteine.

Such selenium (Se) has the advantage of preventing poisoning by neutralizing heavy metals such as mercury, lead, and cadmium, as well as regenerating damaged liver and delaying aging when absorbed into the body, and also for the growth and development of plants and vegetables. It is known to increase the yield and improve quality.

However, in the case of selenium (S), when excessive intake, there is also a disadvantage that when breathing, the smell of garlic, hair loss, dizziness, fatigue, abdominal pain, diarrhea, rash, cirrhosis, etc. may occur. It is difficult to obtain the above advantages because it is not easy to absorb.

Accordingly, the selenium contained in this step is characterized by being made in the form of nano-selenium in order to obtain an effect of increasing the sugar content by increasing the substantial absorption rate, and the average particle diameter of the nano-selenium nanoparticles is 1 to 10 nm to increase the absorption rate. Is most suitable. At this time, when the size of the nanoparticles is less than 10 nm, additional costs are required according to the nano-ization of selenium, which is not suitable in terms of economy, and when the size of the nanoparticles exceeds 1 nm, the selenium absorption rate is low. There is a fear that the synergistic effect will not be obtained.

The nano-selenium thus constituted is characterized in that it is diluted with water and used in the form of an aqueous solution during the steaming process in the present invention. In this case, the concentration of the nano-selenium is preferably made of 100 to 1000 ppm. This means that when the concentration of the nano-selenium is less than 100 ppm, the content is too small and the sugar content does not increase. When the content exceeds 1000 ppm, the content is too high, but the content of selenium remaining causes harmful effects on the human body. This is because there is concern.

3. The third step: coffee cherry dried product 2 manufacturing step (S30)

In this step, the coffee cherry steamed product is secondarily dried at 50 to 60°C for 45 to 50 hours to prepare a coffee cherry dried product 2.

In other words, in this step, the upper limb coffee cherry steamed product should be dried as a pretreatment process for going through the peeling process one time below to prepare a dried product.

That is, the object of the present invention is not only for the purpose of increasing the sugar content, but also to eliminate the hassle of the existing process, which was usually divided into two parts, and after passing through this process, the parchment, pectin layer, pulp, It is possible to obtain green coffee beans from which all the bonds with the outer skin are removed.

Accordingly, the drying condition is an essential process for undergoing the following process, and the condition is very important, and the drying is necessarily performed at 50-60° C. for 45-50 hours.

That is, if the drying process is carried out for less than 50°C or less than 45 hours, the combination of the parchment and pectin layer, pulp, and skin attached to the green coffee beans will not be completely separated by the following peeling process once. The hassle of having to go through the process occurs, and if the drying exceeds 60°C or exceeds 50 hours, a problem such as the sweetness of the pulp is destroyed. It is preferable to apply in order to achieve the object of the invention.

4. Fourth step: green coffee bean manufacturing step (S40)

In this step, the dried coffee cherry 2 is peeled once to obtain green coffee beans from which all of the combination of onpi, parchment and pectin layers, pulp, and outer skin are removed.

In other words, in the dried coffee cherry 2, the pectin layer, pulp, and outer skin present in the outer layer of the parchment through the drying process are combined with each other. The peeling process, which is a process of obtaining ordinary green coffee beans, is peeled off together with the parchment and onpi, and unlike the conventional method, the green coffee beans can be obtained even if the peeling process is applied only once. At this time, it is preferable to apply a conventional stripper for removing parchment.

5. The fifth step: coffee bean manufacturing step with increased sugar content (S50)

In this step, the green coffee beans are roasted to prepare coffee beans having a moisture content of 11 to 13% by weight, and then the coffee beans are pulverized, and then water is added and extracted to prepare a coffee extract.

In other words, in order to produce a conventional coffee extract, coffee beans are manufactured by roasting green 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, the coffee beans are roasted until the moisture content of the coffee beans reaches 11 to 13% by weight, thereby obtaining the desired effect of the present invention.

In other words, if the moisture content is less than 11% by weight, when produced as a coffee extract, the tan taste will be added and the sugar content will decrease.If it is contained in excess of 13% by weight, the coffee grinder does not work well, and The storage of coffee itself is degraded due to the high speed of operation.

In addition, in order to increase the sugar content of the coffee before the roasting process and at the same time to enable long-term storage at room temperature, the green coffee beans are spray-treated with fermented Cudrania fruit extract and then roasted.

At this time, the Cudrania fruit fermentation extract is characterized in that it is prepared by immersing the fruit of the Cudrania tree in a mixed solution consisting of a dilute solution consisting of water and oligosaccharide and a Bacillus amyloliquefaciens culture solution, followed by extraction.

In other words, it is known that Cudrania tree fruit contains various functional ingredients such as immunity enhancing effect, but when used as it is, the taste is bitter or irritating, making it difficult for consumers to easily use it. Accordingly, oligosaccharides are added and used so that consumers can consume them more easily. At this time, the oligosaccharide is not used as it is due to cost and digestive resistance, but is characterized in that it is prepared and used in the form of a diluent, and preferably, when the oligosaccharide is mixed with water, it is preferable to mix and use in a 5-10:1 weight ratio. .

In other words, when the diluent is prepared, if the oligosaccharide is contained in an amount of less than 5 weight ratio based on 1 weight of water, the content is too small and it is difficult to add an elevated sweetness. If it exceeds 10 weight ratio, the content is large. It becomes difficult for consumers to eat easily.

In addition, in this step, Bacillus amyloliquefacience culture solution is used to enable the extraction of a large amount of the functional ingredients of the Cudrania fruit in addition to the diluent to increase the taste, which maximizes the functional ingredients of the Cudrania fruit and has antibacterial effect. To have.

In other words, the mixed solution used for the fermentation of the Cudrania tree fruit is characterized in that it consists of the diluent and the Bacillus amyloliquefaciens culture solution, and more preferably, the dilution is 65 to 70% by weight based on the total weight of the mixed solution. , The Bacillus amyloliquefaciens culture medium is characterized in that the mixture is composed of 30 to 35% by weight.

At this time, the diluent can exhibit a taste that consumers prefer within the above range, and if the content of the diluent is less than 65% by weight, the expected sweet taste will not be added, and if it exceeds 70% by weight, other ingredients There is a concern that the coffee taste will be degraded because the mixing ratio with the field is not correct.

In addition, in this process, the Bacillus amyloliquefaciens culture solution, which is licensed for edible use, is applied, and the Bacillus amyloliquefacience culture solution used increases the lutein or gaba component of the Cudrania fruit compared to other strains, thereby enhancing the immune enhancing effect. As such, Bacillus amyloliquefaciens strains can be easily distributed by anyone from the Korea Research Institute of Bioscience and Biotechnology and the Korea Microbial Conservation Center.

The culture medium may mean a material including all substances contained in the culture medium in which the strain is cultivated, for example, it may mean a substance including metabolites or secretions that are the result of culturing the strain, or a lysate thereof, and the strain itself is also cultured. May be contained in water. In addition, the culture medium may be cultured according to a method commonly used in the art.

As the medium, a conventional medium may be used, and after inoculating the Bacillus amyloliquefaciens strain in a liquid medium, culture it at 35 to 37°C for 24 to 72 hours to a concentration of 1×10 ⁷ CFU/ml or more It is characterized by preparing a microbial culture solution of, and more preferably, after inoculating the microbial strain in the liquid medium, the aeration amount of 0.05 to 0.4 vvm (vol/vol/min) for 24 to 72 hours at 35 to 37°C and It is most suitable to culture at a stirring speed of 100 to 200 rpm (rotary/min) and an internal pressure of 0.1 to 1 kgf/㎠.

The Bacillus amyloliquefacian culture solution prepared in this way is characterized by applying 30 to 35% by weight based on the total 100% by weight of the mixed solution.If it is less than 30% by weight, the content is too small to obtain the desired efficacy of the present invention. When it exceeds 35% by weight, the blending ratio with other materials does not match, so there is a fear that the desired efficacy of the present invention may not be obtained.

After immersing 250 to 300 g of the Cudrania fruit per 1 L of the mixture thus prepared, it is fermented at 20 to 30°C for 30 to 60 days, and then extracted to prepare a Cudrania fruit fermentation extract.

At this time, the fermentation condition is a condition applied for the purpose of maximizing lutein or gaba components among the functional ingredients of the Cudrania tree fruit and at the same time having an antibacterial effect. When applied to less than 30 days or less than 24°C, the desired Derivation of the functional ingredient is not sufficient, and if it exceeds 60 days or exceeds 30°C, there is a concern that component destruction due to the excess may occur.

In addition, as the extraction method, it is preferable to apply a brewing or pressed extraction method in order to minimize the destruction of functional components.

The thus prepared Cudrania tree fruit fermentation extract is characterized in that the spray treatment is 0.01 to 0.05 parts by weight based on 100 weight of the green coffee beans, and when the Cudrania fruit fermentation extract is treated with less than 0.01 parts by weight, antibacterial activity Since this does not appear, the ease of storage at room temperature is degraded, and when processing exceeding 0.05 parts by weight, there is a concern that the taste and aroma of coffee may be degraded due to the excessive content.

Then, the coffee beans are pulverized and extracted with water to prepare a coffee extract.At this time, it has a sugar content of 18 to 20 brix, and the bitter taste and sweet taste are well harmonized while maintaining the unique aroma of coffee, further enhancing the preference of consumers. You can increase it.

That is, it can be seen that ordinary coffee beans on the market have a sugar content of about 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, the beans are preferably finely ground to facilitate extraction.

Since coffee beans are extracted by the force of water droplets, the extraction time becomes longer as the degree of pulverization of the beans becomes thinner. Purified water is used for extraction, 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 250ml for 30g of pulverized beans, the extracted amount is too small and the extraction of the ingredients contained in the ingredients is less, and if it exceeds 1000ml for 30g of pulverized coffee, the concentration of the stock solution becomes too light.

As for the extraction method, any method such as decoction, infusion, brewing, or pressed extraction may be applied.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples, 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 extract 1 with increased sugar content

As shown in FIG. 1, after purchasing coffee cherries wrapped in the outer shell on the market, after undergoing a washing process to remove dust and foreign substances, water is removed, and then dried at 50° C. for 24 hours to prepare a coffee cherry dried product 1 I did.

Then, the coffee cherry dried product 1 was cooked at 100° C. for 30 minutes to prepare a coffee cherry steamed product.

Then, the coffee cherry steamed product was dried again at 60° C. for 48 hours to prepare a coffee cherry dried product 2.

Then, the dried coffee cherry 2 was placed in a stripper for removing coffee parchment and stripped to obtain green coffee beans.

The green coffee beans were roasted at 200° C. for 48 hours to prepare coffee beans having a moisture content of 13% by weight.

Then, after the coffee beans were pulverized, 30 g of the coffee bean powder was put in an extraction container, and 500 ml of hot water at 100° C. was poured over it to prepare coffee extract 1 dropped into the lower container.

<Example 2> Preparation of coffee extract 2 with increased sugar content

It was prepared in the same manner as in Example 1, but the coffee extract 2 was prepared by applying a nano-selenium aqueous solution instead of water when preparing the steamed product.

At this time, the nano-selenium aqueous solution was prepared by pulverizing selenium to a size of 10 nm nanoparticles, and then water was added thereto to apply a nano-selenium aqueous solution having a concentration of 1000 ppm.

<Example 3> Preparation of coffee extract 3 with increased sugar content

It was prepared in the same manner as in Example 1, but before roasting, coffee extract 3 was prepared by spraying a Cudrania fruit fermentation liquid on the surface of green coffee beans, but spraying 2 g of the Cudrania fruit fermentation liquid to 100 g of the green coffee beans.

At this time, the fermented Cudrania fruit was prepared and applied as follows.

In other words, the fruit of Cudrania tree was purchased on the market, washed, dried, and prepared, and then oligosaccharide and distilled water were mixed in a 10:1 weight ratio to prepare a diluted solution of 70ℓ. Then, 25 ℓ (LA medium, 1×10 ⁷ CFU/ml) of Bacillus amyloliquefacience strain culture medium deposited under the accession number KCTC 12382BP was prepared.

Then, 70 L of the diluted solution and 30 L of the Bacillus amyloliquefacience culture were mixed to prepare a mixed solution.

Then, 300 g of Cudrania fruit was put in 1 L of the mixed solution and immersed, and then fermented at 25° C. for 30 days, and then filtered out to prepare a Cudrania fruit fermented extract.

<Comparative Example 1> Preparation of coffee extract 4

The coffee cherries wrapped in the outer shell were dried at 60° C. for 72 hours to prepare a dried coffee cherry, which was immediately placed in a stripper for removing coffee parchments and peeled to obtain green coffee beans.

The green coffee beans were roasted at 200° C. for 48 hours to prepare coffee beans having a moisture content of 11% by weight.

Then, after the coffee beans were pulverized, 30 g of the coffee bean powder was put in an extraction container, and 500 ml of hot water at 100° C. was poured over it to prepare coffee extract 4 dropped into the lower container.

<Comparative Example 2> Preparation of coffee extract 5

Prepared in the same manner as in Example 1, except for the steaming process, to prepare coffee extract 5.

<Comparative Example 3> Preparation of coffee extract 6

After purchasing the coffee cherries wrapped with the outer shell on the market, washing them to remove dust and foreign substances, and then steaming them at 100° C. for 30 minutes to prepare a coffee cherry steamed product.

Then, the coffee cherry steamed product was dried at 50°C for 24 hours to prepare a coffee cherry dried product 1.

Then, the dried coffee cherry 1 was dried again at 60° C. for 48 hours to prepare a dried coffee cherry 2.

Then, the dried coffee cherry 2 was put into a stripper for removing coffee parchment and stripped to obtain green coffee beans.

The green coffee beans were roasted at 200° C. for 48 hours to prepare coffee beans having a moisture content of 13% by weight.

Then, after pulverizing the coffee beans, 30 g of the coffee bean powder was put in an extraction container, and 500 ml of hot water at 100° C. was poured thereon to prepare coffee extract 6 dropped into the container below.

<Comparative Example 4> Preparation of coffee extract 7

It was prepared in the same manner as in Example 3, but 10 g of fermented Cudrania fruit was spray-treated to prepare coffee extract 7.

<Experimental Example 1> Confirmation of sugar content, polyphenol component and sensory test of coffee extracts

1. Experiment method

The coffee extracts of Examples 2 to 3 and Comparative Examples 1 to 4 were measured for their sugar content using a coffee sugar meter, and are shown in Table 1 below.

In addition, a sensory test was performed on 30 trained evaluators, and after evaluating taste and aroma by a 5-point method, each score was averaged by item and shown in Table 1 below. Here, the higher the score for each item, the higher the preference of the item.

In addition, the degree of storage at room temperature (25°C) was visually evaluated.

2. Experiment result

Sugar content (brix) flavor incense Room temperature storage
Available period Example 2 20 brix 4.8 4.9 5 days Example 3 20 brix 4.8 4.2 15th Comparative Example 1 8 brix 2.7 2.3 5 days Comparative Example 2 10 brix 3.5 2.7 5 days Comparative Example 3 15 brix 3.7 3.5 5 days Comparative Example 4 20 brix 2.1 2.5 15th

As shown in Table 1, it can be seen that the taste and aroma of the coffee extract are greatly affected by the coffee bean manufacturing process. In other words, it was confirmed that the coffee extracts of Examples 2 and 3 were generally high in sugar content, and because of this, it was confirmed that it can be consumed without a separate syrup due to the added sweetness while maintaining the characteristic bitter taste of coffee. It was confirmed that it can be highly evaluated by coffee lovers. In particular, in the case of Example 3, it was confirmed that the storage was kept longer than the general coffee extract even at room temperature.

On the other hand, in the case of Comparative Example 1, the sugar content was low, and there was a lot of burnt smell, and in the case of Comparative Example 2, it was confirmed that it was difficult to easily consume without adding additional sugar because of the bitter taste.

In the case of Comparative Example 3, the sugar content was slightly higher, but the sugar content was still not high, so that except for consumers who enjoyed Americano, additional sugar was required to intake, and in the case of Comparative Example 4, it was rather excessive. It was confirmed that the taste and aroma of the fermented extract was felt, making it difficult to feel the unique aroma and taste of coffee, and the overall consumer preference fell.

In addition, in the case of the coffee extract of Example 3 having the best taste and aroma among the coffee extracts, the total polyphenols known as antioxidants were measured by requesting the Korea Functional Food Research Institute, and the content was 194.16 mg/100 g, which was high in content. It was confirmed that polyphenol was measured. It can be seen that it contains a higher content than the polyphenol content of general ground coffee, which is known to have 120 to 160 mg/100 g, and thus higher antioxidant activity can be obtained.

As described above, according to the present invention, it is possible to provide a coffee extract with increased sugar content without special additives or a coffee extract capable of long-term storage at room temperature by using the method for producing a coffee extract capable of increasing the sugar content of the existing coffee beans itself. Able to know.

The present invention has been looked at by focusing on preferred embodiments and experimental examples, and those of ordinary skill in the art to which the present invention pertains are within the scope of the essential technical scope of the present invention. You can implement examples. Here, the essential technical scope of the present invention is shown in the claims, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (5)

A first step of washing the coffee cherries wrapped in the outer shell and then drying them at 40 to 50° C. for 20 to 25 hours to prepare a dried coffee cherry 1 in a form in which the pectin layer, pulp, and outer skin are combined;
A second step of preparing a coffee cherry steamed product by steaming the dried coffee cherry 1 with a nano-selenium aqueous solution containing a nano-selenium concentration of 100-1000 ppm at 100-120°C for 20-40 minutes;
A third step of second drying the coffee cherry steamed product at 50 to 60° C. for 45 to 50 hours to prepare a coffee cherry dried product 2;
A fourth step of removing the dried coffee cherry 2 once to obtain green coffee beans from which all the combination of the onpi, parchment and pectin layers, pulp, and outer skin are removed, and
After fermentation by immersing the fruit of Cudrania tree on the surface of the green coffee beans in a mixed solution consisting of a dilute solution consisting of water and oligosaccharides and Bacillus amyloliquefacience culture solution, extracting the fruit of Cudrania tree fruit prepared by extracting it is added to After spray treatment to 0.01~0.05 parts by weight based on the weight, it is roasted to produce coffee beans with a moisture content of 11 to 13% by weight, and then the coffee beans are pulverized and then water is added and extracted to allow long-term storage at room temperature. Containing; a fifth step of preparing a coffee extract
Method for producing coffee extract.
delete delete delete It is manufactured by the manufacturing method of claim 1, and can be stored for a long time at room temperature while having a sugar content of 18 to 20 brix,
Coffee extract.

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