KR102287694B1 - The Manufacturing method of Kingbean extract using roasted sword bean - Google Patents

Abstract

The present invention relates to a method for manufacturing roasted green beans for extracting king bean, and more particularly, to a preparation step of roasting green beans for extracting king bean; grinding the roasted beans; and Dutch extraction using pulverized roasted green beans.
In addition, the pulverized roasted beans relates to a method for producing king bean Dutch extract of roasted beans, characterized in that 50 to 70 mesh particles and 85 to 115 mesh particles are mixed and used.

Description

The manufacturing method of Kingbean extract using roasted sword bean

The present invention relates to a method for producing king bean extract using green beans that can be used as a coffee substitute, and more particularly, in the production of a powder capable of extracting king bean extract without caffeine using coffee beans, which is a coffee substitute, the grinder Roasting that can produce a Dutch extract of coffee substitute that does not contain caffeine by configuring the combination efficiently to effectively reduce the amount of fine powder that may occur during grinding, and to prepare a powder that can be extracted with Dutch It relates to a method for manufacturing king bean Dutch extract using dried green beans.

As is widely known, coffee is counted as one of the world's top three favorite foods, and depending on the extraction method, drip coffee extraction method, espresso coffee extraction method, and Dutch coffee extract coffee liquid by passing a certain amount of cold water through a container filled with coffee powder The extraction method is widely used.

Depending on the various extraction methods, the aroma and concentration of coffee, which influence the taste of coffee, may vary, as well as the content of caffeine. Research on a variety of extraction methods is active.

However, caffeine generated in the process of extracting coffee can cause gastrointestinal disorders in not only pregnant women or insomnia patients, but also consumers who frequently consume coffee, and also cause irregular heart movements.

In order to improve the above problems, the Republic of Korea Patent Office Application No. 10-2017-0094605 discloses a technique for a manufacturing method of functional coffee containing a natural extract, and the composition is obtained by roasting and pulverizing green coffee beans and grains, respectively. , It relates to a method for producing functional coffee containing natural extracts, which extracts coffee using a leaching method of mixing ground green beans, grains, extracts of medicinal materials, and water. However, in the production method of the functional coffee, although some of the caffeine can be removed by immersing green coffee beans in water, the caffeine still remains, and the method of extracting coffee using coffee beans and natural extracts is complicated. There may be problems with falling.

In order to solve the above problems, the present invention is configured to provide a Dutch extract that can be used as a coffee substitute by using domestic beans that do not generate caffeine in the extraction process, and lower the waste amount of beans that have a higher unit price than coffee beans. By providing a manufacturing method for the purpose of economically manufacturing the king bean extract of green beans.

In addition, an object of the present invention is to provide a method for producing a king bean extract using roasted beans that can stabilize the taste and flavor of the king bean extract using the green beans by controlling the particles and mixing ratio of the crushed green beans.

In order to solve the above problems, the present invention provides a preparation step of roasting beans for extracting king bean Dutch; grinding the roasted beans; And in the Dutch extraction manufacturing method using green beans comprising the step of extracting Dutch using the crushed roasted beans, the crushed roasted beans are used by mixing particles of 50 to 70 mesh and particles of 85 to 115 mesh. do it with

The step of pulverizing the roasted beans includes a first crushing step of pulverizing the roasted beans into 15 mesh to 25 mesh, and 50 mesh to 70 mesh of the primary powder generated by pulverization in the first crushing step and a second grinding step of grinding to a particle size of

In addition, in the first grinding step, when the roasted beans are pulverized, the generation rate of fines of 85 to 115 mesh is 15 to 25%, and in the second grinding step, when the roasted beans are pulverized, the fines of 85 to 115 meshes The generation rate is 5 to 15%, and the second grinding step includes transferring the primary powder to the second grinding step and separating the secondary powder generated after grinding in the first tank storage step, the first And it is characterized in that the fine powder of 85 to 115 mesh generated in the second crushing step is separated in the second tank storage step.

The body extraction step using the pulverized roasted beans,

When the pulverized roasted beans are extracted, 50 to 70 mesh particles and 85 to 115 mesh particles are mixed and used in a weight ratio of 6.5 to 7.5:2.5 to 3.5, and when the ground roasted beans are extracted, roasted beans are mixed It is characterized in that the powder and water are allowed to stand at a weight ratio of 2 to 3:7 to 7.5, concentrated and extracted at a weight ratio of 0.75 to 0.85 per hour.

In the method for producing king bean Dutch extract of roasted green beans according to an embodiment of the present invention, the following effects are obtained.

By minimizing the fine powder generated during grinding of roasted beans, the amount of waste can be reduced and the unit price can be stabilized, and by controlling the particle size of the beans during grinding, extraction conditions with excellent flavor and taste can be secured. In addition, since it can provide a Dutch extract with a certain aroma and taste, it can be consumed easily and simply, and because it does not contain caffeine as a coffee substitute, it can be enjoyed by people of all ages, pregnant women, and insomnia patients.

1 is a flow chart listing a method for manufacturing king bean Dutch extract using roasted green beans.
Figure 2 is a flow chart listing the grinding step of the manufacturing method of Figure 1.

Hereinafter, the description of the present invention with reference to the accompanying drawings is not limited to specific embodiments, and various modifications may be made and various embodiments may be provided. Also, it should be understood that the contents described below include all conversions, equivalents, and substitutes included in the spirit and scope of the present invention.

In the following description, terms such as 1st, 2nd, etc. are terms used to describe various components, meanings are not limited thereto, and are used only for the purpose of distinguishing one component from other components.

Like reference numbers used throughout this specification refer to like elements.

As used herein, the singular expression includes the plural expression unless the context clearly dictates otherwise. In addition, terms such as "comprises", "comprising" or "have" described below are intended to designate the existence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification. It should be construed as not precluding the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

Hereinafter, a method for manufacturing king bean Dutch extract using roasted green beans according to an embodiment of the present invention will be described in detail with reference to FIGS. 1 to 2 .

1 is a flowchart listing the manufacturing method of king bean Dutch extraction using green beans, and FIG. 2 is a flowchart listing the process of grinding the roasted green beans of FIG. 1 by subdividing the first crushing step and the second crushing step.

Figure 1 according to an embodiment of the present invention is a flow chart listing a method for extracting king bean Dutch using roasted beans, preparing and roasting green beans (S10); grinding step of roasted green beans (S20); Dutch extraction step of crushed green beans (S30); Sterilization step of Dutch extract (S40); and a packaging step (S50) of the sterilized Dutch extract, wherein the grinding step (S20) of the roasted beans may include a step of continuously grinding the roasted beans according to the size of the particles.

The bean preparation and roasting step (S10) includes roasting the green beans using a direct-fired roaster using the green beans, and according to an embodiment of the present invention, the roasting of the green beans includes: Roasting for 6 minutes at 100-110°C; Roasting for 2 to 3 minutes at 90 to 100 ℃ after the roasting; Roasting for 30 seconds to 1 minute at 140 to 150 ℃ after the roasting; It may include the step of terminating the roasting after passing through the above steps, but the time and temperature for roasting using green beans are not limited only to the above method.

Hereinafter, the grinding step (S20) of the roasted green beans will be described in detail with reference to FIG. 2 .

In the grinding step (S20) of the roasted beans, the beans roasted in the preparation and roasting step (S10) of the roasted beans are ground into a powder state by using a grinder, and the particle size of the powder is the Dutch size of the beans. It may be appropriately selected according to the specifications of the extract.

Specifically, the grinding step (S20) of the roasted beans may include a first grinding step (S210) and a second grinding step (220) according to the particle size of the roasted beans, and each grinding step is a continuous process. characterized in that it proceeds with

The first grinding step (S210) of the grinding step (S20) of the roasted green beans includes: preparing and roasting green beans (S10); A first grinding step (S210) of grinding the roasted beans after the (S10) to a size of 15 to 25 mesh; transferring the roasted soybean powder pulverized in the first grinding step to the second grinding step (S211); And it may include a step (S212) of transferring the roasted soybean fines generated in the particle size of 85 to 115 mesh in the first crushing step to the second tank storage step (S240).

The first grinding step is characterized in that the grinder is configured to grind 70 to 90% of the supplied roasted bean beans to a size of 15 to 25 mesh.

In this case, the roasted beans ground in the first crushing step are preferably ground to a size of 20 mesh, and it is appropriate to grind 80% of the supplied green beans and transfer them to the second crushing step.

In addition, the second grinding step (S220) of the grinding step (S20) of the roasted beans may include a supplying step (S211) of a primary powder having a size of 15 to 25 mesh transferred from the first grinding step; a second grinding step of pulverizing the primary powder to a size of 50 to 70 mesh (S220); transferring the secondary powder pulverized in the second pulverizing step to the first tank storage step (S221); And it may include a step (S222) of transferring the fine powder of the roasted beans generated in the particle size of 85 to 115 mesh in the second crushing step to the second tank storage step (S222).

The second grinding step is a process of the primary powder supplied in the first grinding step. It is characterized in that the pulverizer is configured to pulverize 75 to 85% to a size of 50 to 70 mesh.

At this time, it is preferable that the roasted beans to be pulverized in the second grinding step are pulverized to a size of 60 mesh, and 80% of the primary powder supplied after pulverization in the first pulverizing step is pulverized to the first tank storage step (S230). It is preferable to transfer

As the grinder used in the first grinding step (S210) and the second grinding step (S220), a grinder such as a cutting mill (Blé blade mill), a ball mill, a pin mill, and a disk mill may be used, and one or more grinders are selected by In order to control the ratio of fine powder generated during pulverization, it should be selectively changed according to the conditions.

When the Dutch extraction step using crushed green beans according to an embodiment of the present invention is described with reference to FIG. 2 , the Dutch extraction step (S30) using the crushed green beans is the first tank storage step and the second extraction step (S20) in (S20). After mixing the powders each transferred to the tank storage step in the powder mixing tank storage step (S250), by adding water and allowing it to stand for a predetermined time, it may include a process of extracting the Dutch extract of green beans.

In addition, in the sterilization step (S40) of the Dutch extract and the packaging step (S50) of the sterilized Dutch extract, the Dutch extract extracted through the above steps is sterilized using a sterilization method including far infrared rays, UV, and microwaves, , It is appropriate to pack the sterilized Dutch extract in the form of a liquid stick or capsule.

Hereinafter, a method for manufacturing roasted green beans extracted from king beans of the present invention will be described in more detail through examples. The extraction efficiency according to the mixing ratio according to the particle size of the roasted soybean powder used in Examples and Comparative Examples is shown in the table. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention is not limited to these examples.

Example 1)

The roasted soybean beans are ground while going through the first and second grinding steps, 175 g of 60-mesh powder and 75 g of 100-mesh powder are mixed, and 700 ml of water and 250 g of mixed powder are left standing to extract, Filtration to obtain a king bean dutch extract. In the extraction process of the king bean dutch extract according to Example 1, the extraction rate did not change with time and was extracted at a constant concentration.

Comparative Example 1)

The roasted soybean beans are pulverized while going through the first grinding step and the second grinding step, and 125 g of powder of 60 mesh size and 125 g of powder of 100 mesh size are mixed, and then 700 ml of water and 250 g of mixed powder are left standing and extracted. Filtration to obtain a king bean dutch extract. In the extraction process of the king bean dutch extract according to Comparative Example 1, a phenomenon of fine powders of less than 100 mesh was agglomerated. , extraction was not performed evenly due to clogging.

Comparative Example 2)

The roasted soybean beans are ground while going through the first grinding step and the second grinding step, and 75 g of 60-mesh powder and 175 g of 100-mesh powder are mixed, and then 700 ml of water and 250 g of mixed powder are left standing to extract, Filtration to obtain a kingbin Dutch extract. In the extraction process of the king bean dutch extract according to Comparative Example 2, as in Comparative Example 1, a phenomenon of agglomeration of fines of 100 mesh or less occurred, and as the amount of fines increased, clogging began to appear rapidly in the extraction process, and the extraction speed was reduced by 30 to 40% of Example 1.

division 60 mesh 100 mesh high cost extraction speed Example 1 175g 75g 7:3 150mg/hr Comparative Example 1 125g 125g 5:5 80mg/hr Comparative Example 2 75g 175g 3:7 50mg/hr

[Test Example 1] Sensory evaluation 1

The sour taste, bitter taste, sweet taste, umami taste, and salty taste of Example 1 and Comparative Examples 1 and 2 were measured by sensory evaluation.

For the evaluation method, 25mL of Dutch extract of Example 1 and Comparative Examples 1 and 2 was repeatedly analyzed 4 times using the electronic tongue analysis device of the National Food Cluster Support Center, and 7 items (SRS, GPS, STS, UMS, SPS) , SWS, BRS) as the standard, the taste and aroma of the Dutch extract were measured, and the indicators of each item are shown in [Table 2] below.

sensor The standard of taste measured by each indicator typical taste characteristics SRS sour, astringent, bitter Sour taste GPS sour, salty, iron - STS Salty, Spicy, Astringent salty UMS savory, salty, astringent taste umami SPS Iron taste, spicy taste, umami taste - SWS sweet, sour sweetness BRS bitter taste, astringent taste bitterness

A total of 12 points were allocated for the above indicators and evaluated, and the evaluation results for each indicator are shown in [Table 3] below.

SRS GPS STS UMS SPS SWS BRS Example 1 3.8 8.8 7.1 6.1 6.8 8.1 6.7 Comparative Example 1 8.6 4.2 6.6 4.7 5.9 6.5 7.2 Comparative Example 2 5.5 5.3 4.2 7.2 5.3 3.4 4.1

From the results of [Table 3], it can be seen that in Example 1, the overall indicators such as bitterness, umami, sweetness, and bitterness are evenly analyzed, and Comparative Examples 1 and 2 are confirmed to be biased toward acidity or umami, It can be seen that Example 1 is superior to Comparative Examples 1 and 2.

As described above, it can be seen that the mixing ratio according to the particle size of the pulverized soybeans affects the extraction rate of the Dutch extract. In the manufacturing method of Dutch extract, it can be seen that the mixing ratio of the crushed green beans is important because the extraction speed can affect the overall flavor and taste.

That is, it can be seen that the king bean Dutch extract of roasted beans produced by the present invention can maintain a constant taste and aroma, and the economic efficiency of extraction efficiency is improved.

As described above, the present invention has been described with reference to the embodiment shown in the drawings, but it will be understood by those skilled in the art that various modifications and equivalent other embodiments are possible therefrom. will be. Accordingly, the true technical protection scope of the present invention should be defined by the technical spirit of the appended claims.

Claims (7)

(a) preparation of roasted beans for extraction of king bean Dutch; (b) grinding the roasted beans; and (c) a Dutch extraction manufacturing method using green beans, comprising the step of extracting Dutch using crushed roasted green beans,
Step (c) is,
When extracting the pulverized roasted beans, 50 to 70 mesh particles and 85 to 115 mesh particles are mixed and used in a weight ratio of 6.5 to 7.5:2.5 to 3.5. Method for extracting king bean Dutch using roasted beans .
The method of claim 1,
Step (b) is,
and a first grinding step of pulverizing the roasted bean beans into 15 mesh to 25 mesh, and a second grinding of pulverizing the primary powder generated by pulverizing in the first crushing step to a particle size of 50 mesh to 70 mesh. King bean Dutch extract manufacturing method using roasted green beans, comprising the steps of.
3. The method of claim 2,
The first and second grinding steps,
A method for producing king bean Dutch extract using roasted beans, characterized in that when the roasted beans are pulverized, fines of 85 to 115 mesh are generated.
4. The method of claim 3,
In the first grinding step, when the roasted beans are pulverized, the generation rate of 85 to 115 mesh fines is 15 to 25%,
The second grinding step is a method for extracting king bean dutch using roasted beans, characterized in that when the roasted beans are pulverized, the generation rate of fines of 85 to 115 mesh is 5 to 15%.
4. The method of claim 3,
The second grinding step is
and transferring the primary powder to the second grinding step and separating the secondary powder generated after grinding in the first tank storage step, and the 85 to 115 mesh fines generated in the second grinding step are stored in the second tank. A method for extracting king bean Dutch using roasted beans, characterized in that it is separated in the storage step.
delete The method of claim 1,
Step (c) is,
When extracting the pulverized roasted beans, the mixed powder of roasted beans and water are allowed to stand at a weight ratio of 2 to 3:7 to 7.5, concentrated and extracted at a weight ratio of 0.75 to 0.85 per hour. King bean Dutch extract manufacturing method.

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