KR102290884B1 - Buckwheat for making coffee and its manufacturing method - Google Patents

Abstract

The present invention relates to buckwheat for coffee production suitable for preparing coffee by mixing with coffee beans, and a method for producing the same, and to prepare buckwheat that is roasted by roasting buckwheat grains from which the buckwheat shell is removed from buckwheat steamed by steaming buckwheat.
The roasted buckwheat is pulverized together with beans to produce buckwheat for coffee preparation, and the buckwheat for coffee preparation improves soft and savory taste while maintaining the unique aroma of coffee, and the effect of reducing the caffeine intake relatively and Together with the nutrients contained in buckwheat, it has a beneficial characteristic for health promotion.

Description

Buckwheat for making coffee and its manufacturing method

The present invention relates to buckwheat for coffee production and a method for preparing the same, and more particularly, to buckwheat for coffee production that can be consumed in combination with coffee and a method for preparing the same.

Buckwheat is cultivated worldwide as an annual plant of the family Knobaceae, and the cultivars of buckwheat are commonly used as short buckwheat (Fagopyrum esculentum) and bitter buckwheat (Fagopyrum tataricum), and short buckwheat is mainly cultivated in Korea.

The buckwheat is used in various foods and recipes such as buckwheat noodles, buckwheat jelly, buckwheat pancake, buckwheat sugar water, and buckwheat sorghum, and as folk remedies, it is known to have preventive and therapeutic effects on hypertension, diabetes, obesity, and the like.

In addition, coffee can be divided into coffee beans and instant brewed coffee, which are brewed with steam or hot water after refining, roasting, and grinding the seeds of plants, which are evergreen shrubs belonging to the family Cheoncho, and the main ingredient that gives the taste of coffee As for phosphorus caffeine, coffee beans contain a greater amount of caffeine than instant brewed coffee, and because of their good taste and aroma, coffee beans are more preferred.

In recent years, coffee has become deeply entrenched in the lives of modern people to the extent that coffee is not a favorite food but an essential food. In order to cope with the harmful effects, various types of coffee products such as low-caffeine coffee, decaffeinated coffee, and substitute coffee are being developed.

The caffeine-free decaffeinated coffee and substitute coffee have limitations in replacing coffee, and as a prior art related to low-caffeine coffee, the coffee bean powder in Patent Document 1 is heated and extracted and cooled three times with butylene glycol and water. Disclosed is a method for producing a coffee bean extract by filtration and concentration, and in Patent Document 2, 50 parts by weight of a mixed powder of persimmon leaf powder, buckwheat leaf powder and goji berry powder, 5 parts by weight of taurine, and 45 parts by weight of ground coffee powder Disclosed is a coffee powder composition for anti-obesity, characterized in that, in Patent Document 3, germinated coffee powder produced by fermenting sprouted coffee beans (green coffee beans) to sprout and fermenting them with lactic acid bacteria, followed by drying and grinding A method of producing germinated buckwheat flour with germinated buckwheat flour added by fermenting germinated buckwheat, which has been germinated and sprouting, with lactic acid bacteria, and then adding germinated buckwheat flour prepared by drying and pulverizing in a certain ratio and mixing them. In addition, Patent Document 4 (in Patent Document 4, 400 to 1500 parts by weight of water based on 100 parts by weight of buckwheat powder is added and heated to start to bubble, and then heated for 15 to 40 minutes to provide buckwheat rice; coffee, and sugar; , cream or a mixture thereof is added to hot water to provide a mixed liquid coffee; 30 to 50% by weight of the buckwheat rice flour and 50 to 70% by weight of liquid coffee are mixed; and the mixture is stirred until foaming. Disclosed is a method for producing liquid coffee containing buckwheat, characterized in that it comprises a step of heating again.

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

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

The problem to be solved in the present invention relates to the provision of buckwheat for coffee production and a method for manufacturing the same, and more particularly, suitable for preparing coffee with improved flavor while maintaining the palatability of coffee beans by mixing with coffee beans An object of the present invention is to provide buckwheat and a method for manufacturing the same.

As a means of solving the problem according to the present invention, the method of manufacturing buckwheat for coffee production is a). A first step of manufacturing buckwheat rice by steaming selected buckwheat in a steamer, and then drying it to produce dried buckwheat rice, b) It consists of a second step of obtaining buckwheat grains by removing the buckwheat husks from the dried buckwheat rice of the first step, and c) a third step of obtaining buckwheat which is roasted and roasted so that the skinned buckwheat rice grains obtained in the second step become brown.

The buckwheat has a high content of protein and fiber, and a low content of fat and sugar, which is good for high blood pressure and diabetes, and also contains a large amount of essential amino acids such as lysine, iron, phosphorus, zinc, minerals and B vitamins. In particular, the content of rutin (vitamin P), an antioxidant, is significantly higher than that of other grains, and the content of rutin (vitamin P) is higher in bitter buckwheat (Fagopyrum tataricum) than in sweet buckwheat (Fagopyrum esculentum). It is known that resistance is strengthened to prevent cerebral hemorrhage, a good effect is generated as a therapeutic agent for various vascular diseases, and the ability to digest and absorb is increased.

The bitter buckwheat (Fagopyrum tataricum) is a taxonomically related plant belonging to the family Nodaliaceae, and compared to that of the sweet buckwheat (Fagopyrum esculentum) having a triangular rhombic shape, bitter buckwheat has a round shape like barley or rice. Sweet buckwheat is easy to peel off, but bitter buckwheat is difficult to peel, and this is the cause of bitter buckwheat taste. have.

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

As a means of solving the problem for achieving another object according to the present invention, the method for producing buckwheat for coffee production is a). The first step is to prepare buckwheat rice by steaming the selected buckwheat in a steamer, and then drying it to produce the dried buckwheat rice, b) removing the buckwheat husk from the dried buckwheat rice in the first step to obtain buckwheat grains The second step, c) the third step of preparing the roasted buckwheat so that the skinned buckwheat rice grains obtained in the second step become brown and d). The fourth step is to prepare buckwheat for coffee production by mixing and grinding the roasted buckwheat prepared in the third step with coffee beans in a weight ratio of 1 to 1 to 1.5.

The buckwheat for coffee production prepared according to the production method of the present invention exhibits the effect of further improving the soft and savory taste while maintaining the unique aroma of coffee even when the coffee is prepared by mixing it with coffee beans.

In addition, by being combined with coffee, coffee intake is relatively reduced, and caffeine intake is also reduced, and the nutritional components contained in buckwheat have a beneficial effect on health promotion.

Hereinafter, the present invention will be described in more detail through specific contents and examples (preparation examples) and test examples for carrying out the present invention, but the present invention is not limited by the description below.

More specifically, the manufacturing method of buckwheat for coffee production according to the present invention is described in the first step of the present invention by removing foreign substances from the buckwheat raw material, washing with water several times to prepare selected buckwheat, and then using the selected buckwheat to prepare buckwheat. This is the process of drying buckwheat rice after manufacturing rice.

In the present invention, buckwheat rice is prepared by putting selected buckwheat in a steamer and steaming it, 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 effect on the roasting process, and if the moisture content is too low, it burns quickly, and if the moisture content is too high, it takes a lot of time to roast, so it is difficult to control the roasting process. It is preferable, and it is more preferable to dry it to about 10%.

The buckwheat selected in the present invention is more preferably bitter buckwheat (Fagopyrum tataricum), but is not limited thereto. 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 process of the present invention is a process of removing the husks of buckwheat from the dried buckwheat rice and obtaining only the kernels.

The third process of the present invention is a process of producing roasted buckwheat with a moisture content of 2% or less by roasting the peeled buckwheat grains at about 150 to 200° C. for 15 to 20 minutes so that the buckwheat grains become brown. It is also possible to fry buckwheat grains.

Since the content of rutin contained in buckwheat changes depending on the roasting temperature, it is preferable to roast within the above temperature range. Also, if the roasting temperature exceeds 200 ° C, the buckwheat burns and has an undesirable effect on the inherent bitterness and flavor of coffee.

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

And when explaining the method of producing buckwheat for coffee production for another object of the present invention,

The method for producing buckwheat for coffee production according to the present invention is a fourth method for producing the buckwheat for coffee production of the present invention by mixing and grinding the buckwheat for coffee production prepared according to the first to third steps of the present invention with coffee beans. It is done in a process...

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

The combination of buckwheat for coffee production and coffee beans is mixed in a weight ratio of 1 to 1 to 1.5, and mixing in a weight ratio of 1 to 1 is preferable because it makes the coffee taste softer without affecting the inherent bitterness and flavor of coffee. do.

As the coffee beans, a single type of coffee beans may be selected according to taste, but branding coffee beans are preferable, and as the branding coffee beans, commercially available Blue Mountain House blending beans, Colombia Altura branding beans, etc. may be mentioned.

<Example 1> Preparation of buckwheat for preparing coffee beans

a) 1st process (buckwheat rice production)

Prepare selected buckwheat by purchasing commercially available bitter buckwheat, removing foreign substances from bitter buckwheat, and then washing with water 3 times.

The selected buckwheat is put in a steamer prepared in advance, steamed to prepare buckwheat rice, and then dried at room temperature to prepare dried buckwheat rice (moisture content of 10%).

b) 2nd process and 3rd process (separating and stir-frying godubap kernels)

Put the dried buckwheat rice in a sifting machine, remove the buckwheat shell from the buckwheat rice, separate and obtain only buckwheat rice kernels, and then put the buckwheat rice kernels separated from the shells in the fryer, and at 180 ° C, the buckwheat rice kernels are brown. Roasted buckwheat for manufacturing ground coffee was prepared.

<Example 2> Preparation of buckwheat for coffee production

The roasted buckwheat prepared in <Example 1> and commercially available Blue Mountain House blending beans were mixed in 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, 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 preparation according to the present invention prepared in Example 2 above. Coffee was prepared according to a conventional drip coffee manufacturing method with commercially available Blue Mountain House blending beans.

Each of the coffees prepared with the buckwheat for coffee production of the present invention and the Blue Mountain House blending beans prepared above were sampled by 10 adult men and women each, and compared to the coffee prepared with the Blue Mountain House blending beans, the color, coffee aroma, and bitterness , sour taste, sweet taste, soft taste, and overall preference were subjected to sensory evaluation, and the results are shown in [Table 1] below (the evaluation method is 10 (very good) compared to coffee prepared with Blue Mountain House blending beans) 1 (very poor) and expressed as an average score).

division color coffee flavor 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 bitterness of the coffee using the buckwheat for coffee production of the present invention was slightly weaker than that of other items, but this was seen as an effect of the addition of the roasted buckwheat, and the color, coffee flavor, soft taste, and palatability Judging from the results of evaluation to a good degree for most items such as coffee, it is evaluated that the coffee using buckwheat for coffee production of the present invention is not inferior to that of commercial coffee, so the coffee of the present invention can replace the problem of caffeine intake due to excessive use. Also, it can be provided as a coffee product beneficial for health promotion by the nutritional components contained in buckwheat.

Claims (1)

In the production method of buckwheat for coffee production,
The method for producing buckwheat for coffee production is
a) To prepare buckwheat rice by steaming selected buckwheat, the buckwheat is prepared by combining bitter buckwheat (Fagopyrum tataricum) and sweet buckwheat (Fagopyrum esculentum) in a weight ratio of 1 to 0.3 to 0.5, The first process of drying buckwheat rice to 8 to 12% moisture content,
b) the second step of removing the buckwheat hulls from the dried buckwheat rice of the first step and obtaining buckwheat grains;
c) A third step of roasting the buckwheat grains obtained in the second step for 15 to 20 minutes to turn brown at 150 to 200°C to a moisture content of 1% to 2%, and
d) Roasted buckwheat prepared in the third step and Blue Mountain House blending beans are mixed in a weight ratio of 1 to 1 to 1.5 and ground to a size of 0.5 to 1 mm to produce buckwheat for coffee production characterized in that it consists of a fourth step Method for producing buckwheat for coffee production.