KR102432726B1 - Method of manufacturing coffee with snakes beard - Google Patents

Abstract

The present invention relates to a method for manufacturing Liriope muscari coffee which comprises: a step A of manufacturing a Liriope muscari extract; a step B of preparing a total of 49 g of mixed green beans; a step C of taking out the mixed green beans, washing the surface, and drying the same for 2 hours in a temperature environment of 40 ℃; a step D of preparing mixed coffee beans by roasting the mixed green beans at the temperature of 240 ℃ for 20 to 22 minutes; a step E of pulverizing the mixed beans prepared through the step D into predetermined particles; a step F of extracting the distillate by cooling the steam generated in the process of cooking Liriope muscari; a step G of taking out the primary boiled Liriope muscari, and roasting the same for 30 minutes in the temperature environment of 220 ℃; a step H of taking out the Liriope muscari, washing the surface, and drying the same for 30 minutes in the temperature environment of 30 ℃; a step I of roasting Liriope muscari of the step H at the temperature of 225 ℃ for 18 to 20 minutes; a step J of pulverizing the roasted Liriope muscari in the step I into predetermined particles; and a step K of stirring the mixed beans ground through the step E and the pulverized pulses through the step J, and then distributing a predetermined weight in the tea bag paper.

Description

Maekmun-dong coffee manufacturing method {METHOD OF MANUFACTURING COFFEE WITH SNAKES BEARD}

The present invention relates to a method for producing maekmundong coffee in which the unique flavor of maekmundong and the unique flavor of coffee are harmonized, and the functional active ingredients inherent in maekmundong can be provided significantly along with an appropriate level of caffeine.

Coffee is currently the most favored and utilized favorite food, and it is commercialized through the processes of refining, roasting, blending, grinding and extraction using coffee beans, which are the seeds of the coffee tree, as a raw material.

On the other hand, as respiratory diseases, common cold, bronchitis, pneumonia, tuberculosis, lung cancer and chronic bronchitis are representative. The cold refers to a disease in which runny nose and nasal congestion occur suddenly in all age groups, and the bronchitis refers to a disease in which the virus spreads throughout the airways when a viral infection occurs in the upper respiratory tract, causing acute bronchial inflammation. Tuberculosis means an infectious disease caused by infection with Mycobacterium tuberculosis, the pneumonia means an inflammatory disease occurring in the lung tissue, and the chronic bronchitis is an inflammation of the capillary bronchus, and the bronchial mucosa is narrowed with a fibrous inflammatory reaction and mucosal cells It refers to a disease in which the airway is obstructed due to excessive secretion of mucus from the

To alleviate, treat and ameliorate these respiratory diseases, maekmundong can be consumed. Here, maekmundong is a perennial green perennial plant belonging to the order Liliaceae, and about 71% of it consists of monosaccharides such as glucose, fructose, and sucrose, and contains sitosterol and glycogenin using ruscogenin as aglucone, etc. to taste In addition, maekmundong is known to have efficacy in the treatment of respiratory diseases, expectorant effect, and fever lowering in folklore.

Therefore, there is a need for research and development on Maekmundong coffee, which is beneficial for respiratory diseases, and Maekmundong coffee, which can be consumed by mixing the coffee that modern people love the most.

Laid-open Patent Publication No. 10-2021-0120308 (Announcement date 2021.10.07.)

The present invention was created to solve the above problems, and an object of the present invention is not only to produce maekmundong coffee with high preference by harmonizing the original flavor components of maekmundong and green coffee beans, but also It is to provide a technology that contains functional effective ingredients derived from maekmundong coffee properly, which is beneficial for respiratory diseases and bronchitis treatment, myocarditis, emphysema and heat stroke, while having a low caffeine content.

In order to achieve the above object, the method for producing maekmundong coffee of the present invention comprises: a step A of adding 5g of maekmundong to 80g of water and performing extraction for 1 hour at a temperature of 80°C to prepare a maekmundong extract; Step B of preparing mixed green coffee beans totaling 49 g by mixing 20 g of Colombian green coffee, 15 g of Brazilian green coffee, 7 g of Costa Rica green coffee and 7 g of Guatemalan green coffee; The mixed green beans prepared in step B were put into the maekmundong extract extracted through step A, and cooked for 90 minutes under a temperature of 95 degrees and a pressure of 2 bar. Step C of drying for 2 hours; Step D of preparing mixed beans by roasting the mixed green beans that have been cooked and dried in step C at a temperature of 240 degrees for 20 to 22 minutes; E step of pulverizing the mixed beans prepared through the D step into predetermined particles; 51 g of the washed maekmundong is put in purified water, and the first cooking is performed for 1 hour under the conditions of a temperature of 100 degrees and a pressure of 1 Bar, and the steam generated in the process of performing the cooking of the maekmundong is cooled to extract the distillate; G step of taking out the maekmundong that has undergone the first cooking in purified water through the step F and roasting for 30 minutes in a temperature environment of 220 degrees; After roasting through the G step, put it into the distillate extracted through the F step, and perform secondary cooking for 90 minutes under a temperature of 85 degrees and a pressure of 2 Bar, and then take out the pulses and wash the surface at a temperature of 30 degrees H step of drying in the environment for 30 minutes; I step of roasting the maekmundong that has undergone the process of secondary ripening and drying through the H step at a temperature of 225 degrees for 18 to 20 minutes; a J step of pulverizing the maekmundong roasted through the I step into predetermined particles; and a step K of agitating the mixed beans pulverized through step E and maekmundong pulverized through step J, and then distributing each of a predetermined weight in tea bag paper.

Here, the E step is a step of pulverizing the mixed beans prepared through the D step to a particle size of 0.3 mm to 0.5 mm, and the J step is a step of pulverizing the maekmundong roasted through the I step to a particle size of 5 mm to 9 mm It may be a step to

In addition, the step D may be a step of additionally performing a process of placing an adsorbent on the top and bottom of the mixed beans prepared through roasting before performing the step E and maintaining it for 2 minutes.

In addition, the K step may be a step of dividing 45 parts by weight of the mixed beans ground through the E step and 55 parts by weight of the Maekmundong coffee powder ground through the J step by stirring 10 g of the Maekmundong coffee powder and dividing it into the tea bag bag. .

According to the present invention, the following effects can be exhibited.

First, it is possible to manufacture Maekmundong coffee with high preference by harmonizing the original flavor components of Maekmundong and green coffee beans.

Second, a significant portion of the caffeine component from green beans and maekmundong is removed, but flavor components that can express the original aroma and taste of coffee and maekmundong can be maintained in the mixed beans and maekmundong.

Third, the manufactured maekmundong coffee contains functional active ingredients derived from maekmundong properly, so it is possible to provide a high level of effects of respiratory diseases and bronchitis treatment, myocarditis, emphysema control and fever lowering.

Fourth, in the process of obtaining green beans and maekmundong, a healthier and safer beverage can be used by manufacturing maekmundong coffee using green beans and maekmundong from which various harmful components remaining on the surface have been removed.

1 is a flowchart illustrating a method for producing maekmundong coffee according to the present invention.

A preferred embodiment of the present invention will be described in more detail with reference to the accompanying drawings, but the already known technical parts will be omitted or compressed for the sake of brevity of description.

1. Description of the method of making Maekmundong coffee

Hereinafter, it will be described in detail with reference to the flowchart of FIG.

For reference, as shown in FIG. 1 , the method for producing maekmundong coffee of the present invention is largely divided into three processes: green bean processing step (S100), maekmundong processing step (S200), and stirring and dispensing step (S300). The processing step (S100) and the pulsation processing step (S200) may be reversed in the order of progress, and may be performed simultaneously depending on the implementation.

The green bean processing step (S100), the maekmundong processing step (S200), and the stirring and dispensing step (S300), which correspond to these three major classification processes, each undergo a sub-classified process, and the methodological characteristics of the detailed processes are It acts as a major factor in determining the flavor balance of the final manufactured Maekmundong coffee, the functional effect level based on the active ingredient, and the adjustment of the appropriate level of caffeine.

(1) Green bean processing step <S100>

This step (S100) is a process of manufacturing mixed coffee beans, which is one of the main subjects of Maekmundong coffee, using a plurality of green coffee beans. The roasting and drying step (C step, S130), the mixed green coffee roasting step (D step, S140), and the mixed bean grinding step (E step, S150) are subdivided and proceeded sequentially.

First, the step of preparing a maekmundong extract (step A, S110) is a process of preparing a maekmundong extract by adding 5g of maekmundong to 80g of water and performing extraction for 1 hour at a temperature of 80°C. Here, after peeling the outer skin of maekmundong, it can be used by drying it in the sun for a certain period of time.

The maekmundong extract prepared through the process (step A, S110) contains various components that help not only the treatment of respiratory diseases and bronchitis, but also myocarditis, emphysema and heat stroke, heat stroke, and the like.

As such, the maekmundong extraction fire containing various functional active ingredients is used to permeate so that a significant portion of the active ingredients remain in each green coffee bean through the mixed green bean cooking and drying steps (step C, S130) to be carried out below.

Next, in the mixed green coffee manufacturing step (Step B, S120), 20 g of Colombian green coffee, 15 g of Brazilian green coffee, 7 g of Costa Rica green coffee and 7 g of Guatemalan green coffee are mixed to prepare a total of 49 g of mixed green coffee.

Here, as for the Colombian green coffee beans, Castillo Tambo varieties and Supremo grade 'Colombia Patio Bonito Supremo' can be applied as a preferred embodiment, and various experiments to be described below were also based on the corresponding green coffee beans.

In addition, as for green beans from Brazil, Mundo Novo, Yellow Catuai, Red Cauai varieties and 'Brazil Serrado Natural Mondo Novo' of Specialty grade can be applied as a preferred embodiment. did.

In addition, as for green beans from Costa Rica, Caturrai and Catuai varieties and SHB grade 'Costa Rica SHB' can be applied as a preferred embodiment, and various experiments to be described below were also based on the corresponding green beans.

Lastly, as a preferred embodiment of Guatemalan green beans, Typica, Bourbon, Caturra, Catuai varieties and SHB grade 'Guatemalan Huehuetenango' can be applied as a preferred embodiment, and various experiments described below were also based on the green coffee beans. .

The types of mixed green beans and the weight level for each type are optimal values for balancing the original flavor components of maekmundong and green coffee beans in consideration of the weight level of maekmundong, which will be described below, and it is very important to maintain them. When different types of green beans are added or the weight level of each type of green coffee is changed, there is a problem in that the balance of flavor is broken and consumer preference is lowered.

Therefore, it is most preferable that a total of 49 g of green mixed coffee prepared through the mixed green coffee manufacturing step (step B, S120) consists of 20 g of green coffee from Colombia, 15 g of green coffee from Brazil, 7 g of green coffee from Costa Rica, and 7 g of green coffee from Guatemala.

Next, in the step of cooking and drying the mixed green beans (step C, S130), the mixed green coffee prepared through the step of preparing the mixed green coffee (step B, S120) is added to the maekmundong extract extracted through the step of preparing the maekmundong extract (step A, S110). Cooking is carried out through steaming for 90 minutes under a temperature of 95 degrees and a pressure of 2 Bar.

Then, immediately after the 90-minute cooking process, take out the mixed green beans, wash the surface, and dry them for 2 hours at a temperature of 40°C.

Here, in the mixing green bean ripening and drying step (step C, S130), as the mixed green beans are immersed in the maekmundong extract and subjected to heating and pressurization, various foreign substances on the surface of each green bean are buried in the maekmundong extract, and at the same time Various active ingredients, such as tryptophan, vitamin C, vitamin A and saponin, which were contained in the extract, which are related to the treatment of respiratory diseases and bronchitis, myocarditis, and emphysema control, are penetrated and reflected in the green coffee beans in advance. It will play a role in replenishing the active ingredients of maekmundong, which may be somewhat reduced.

In addition, the caffeine component of the mixed green beans is partially eluted into the maekmundong extract. Through this, the caffeine content of each green coffee is reduced in advance, and the caffeine provided through the maekmundong to be combined later is added, which may contain excessive caffeine. solve the problem

In summary, through the mixing green bean ripening and drying steps (step C, S130), foreign substances on the surface of the mixed green coffee beans soaked in the maekmundong extract and the caffeine contained therein are partially eluted, and the Flavor ingredients and various functional active ingredients are partially reflected through penetration into the mixed green coffee beans.

In order for the method characteristics of the mixed green bean ripening and drying steps (step C, S130) to appear effectively, above all, it is important that the temperature of 95 degrees and the pressure of 2 bar and the cooking time of 90 minutes be accurately observed.

Specifically, it is preferable that the ripening environment of the mixed green beans be set to proceed for 90 minutes under a temperature of 95 degrees and a pressure of 2 Bar. If the ingredients and various functional active ingredients are not sufficiently reflected in the mixed green coffee beans, the time required for cooking is prolonged, the temperature condition exceeds 95 degrees and the pressure condition exceeds 2 bar, the flavor components and caffeine contained in the mixed green coffee beans The aroma and taste of the coffee produced after excessive extraction deteriorates, which affects the lowering of the preference, the problem of decaffeination, cracks easily occur on the surface of the mixed green coffee beans, and various flavor components and functional effectiveness reflected in the mixed green coffee beans This is because there is a problem that the powder is re-eluted back into the extract of Maekmundong.

After this series of green bean ripening process is completed, the mixed green beans are taken out from the maekmundong extract, the surface is simply washed, and then dried in a temperature environment of 40°C for about 2 hours.

Next, in the mixed green coffee roasting step (step D, S140), the mixed green coffee beans that have been cooked and dried through the mixed green bean ripening and drying steps (step C, S130) are heated at a temperature of 240°C for 20 to 22 minutes in a French type. The process of making blended beans is carried out by roasting.

Here, when the mixed green coffee beans are roasted at a temperature of less than 240 degrees or less than 20 minutes, coffee made using the mixed beans obtained through the previously performed mixing green bean ripening and drying steps (step C, S130) has the unique flavor of the coffee eluted. Compared to the reduced amount, it does not have a sufficiently rich flavor and the degree of bitter and heavy taste is insufficient, but there is a problem that a considerable part of the acidity remains. Due to this excess, the oily and greasy taste of the coffee made using it becomes excessive, acidity does not remain, and the burnt smell is strong, so there is a problem that it does not harmonize with the unique flavor of maekmundong to be combined later and lowers the preference.

In addition to this series of processes, the mixed beans additionally prepared through the mixed green coffee roasting step (step D, S140) are placed between the sorbents placed up and down and placed in contact with each other from the top and bottom or by slightly pressurizing the sorbent and the mixed beans for 2 minutes. A process of maintaining a contact state may be performed.

This is because the mixed coffee beans prepared through the mixed green coffee roasting step (step D, S140) sufficiently remove the oil generated on the surface by heat during the roasting process, thereby sufficiently reducing the greasy taste of coffee made using the mixed beans and the unique scent from the oil. This is a process to harmonize with the unique flavor of maekmundong, which will be added later, and to avoid splashing.

This process is not greasy and light, but is intended to harmoniously fully enjoy the unique flavor of coffee and maekmundong. It should be carried out for a long time so that the oil on the surface of the mixed beans is not removed more than necessary or the problem of a large amount of the flavor component being lost together with the oil does not occur.

Finally, in the mixed bean grinding step (step E, S150), the process of pulverizing the mixed beans prepared through the mixed green bean roasting step (step D, S140) into predetermined particles is performed.

Here, it is preferable to grind the mixed beans prepared through the roasting step (step D, S140) into a powder form having a particle size of 0.3 mm to 0.5 mm, which is produced using the ground coffee beans when the particle size is less than 0.3 mm. The degree of astringency of the coffee drink increases and harmonizes with the unique taste of Maekmundong to be combined later. If it exceeds 0.5mm, the crema persistence of the coffee drink decreases, and the overall flavor characteristics lose balance and will be combined in the future. This is because there is a problem that affects even the smell.

As described above, the step of preparing the maekmundong extract (Step A, S110), the step of preparing the mixed green beans (Step B, S120), the step of cooking and drying the mixed green beans (Step C, S130), the step of roasting the mixed green coffee (Step D, S140) And the mixed beans prepared in powder form through the grinding step (E step, S150) partially reflect the unique flavor components and functional active ingredients of Maekmundong, and the caffeine component is partially lost, and the coffee's own flavor component It is a state in which roasting is strengthened as much as it is partially lost through elution, and it is enriched as much as possible under the level of some lost flavor components.

(2) Maekmundong processing step <S200>

This step (S200) is a process of manufacturing mixed beans, which is one of the subjects of Maekmundong coffee, using maekmundong. The primary ripening and distillate extraction steps (step F, S210), roasting step of maekmundong (step G, S220), Maekmundong secondary cooking and drying step (H step, S230), Maekmundong roasting step (I step, S240) and Maekmundong grinding step (J step, S250) are subdivided and proceeded sequentially.

Here, the maekmundong described throughout the description of the present invention, including the claims, generally means a root part used as a maekmundong tea.

First, in the first ripening and distillate extraction step (step F, S210) of the maekmundong, 51 g of the washed maekmundong is put in purified water and steamed for 1 hour at a temperature of 100 degrees and a pressure of 1 Bar. The process of extracting the distillate by cooling the steam generated in the process of performing the cooking of

This is based on 51 g of maekmundong, but by specifying the temperature conditions, pressure conditions, and conditions for cooking time, tryptophan, vitamin C, vitamin A, and saponin related to the treatment of respiratory diseases and bronchitis, myocarditis, and emphysema control. Functional active ingredients, flavor ingredients unique to maekmundong, and various foreign substances on the surface of maekmundong are also eluted in the purified water, and the caffeine component of maekmundong is also eluted into the purified water.

In order to effectively show the method characteristics of the maekmundong primary cooking and distillate extraction step (step F, S210), above all, it is important that the temperature of 100 degrees and the pressure of 1 Bar, along with the cooking time of 60 minutes, be accurately observed.

Specifically, it is preferable that the primary cooking environment of the pulse is set to proceed for 1 hour under the conditions of a temperature of 100 degrees and a pressure of 1 Bar. And there is a problem in that the caffeine component contained in maekmundong is not completely eluted and remains in a state. This is because there is a problem in that the powder is excessively eluted so that the secondary cooking process to be carried out in the future is made longer or the penetration of the intrinsic flavor ingredients and functional active ingredients cannot be sufficiently recovered through the secondary cooking process.

Here, the distillate extracted during the primary cooking process of maekmundong contains a significant portion of maekmundong's own flavor components and functional active ingredients, excluding caffeine and various foreign substances.

Simultaneously with the progress of the first boiling process of maekmundong, the process of recovering the steam generated in the process and extracting it as a distillate through rapid cooling proceeds. used in the process

Next, in the roasting step (step G, S220) of the roasting maekmundong, take out the maekmundong that has undergone the first boiling in purified water through the first boiling and distillate extraction step (step F, S210) and roasting for 30 minutes in a temperature environment of 220 degrees. The process to be performed is in progress.

In this way, the maekmundong, which has undergone the primary cooking, undergoes a process of blocking fermentation by heating the maekmundong for 30 minutes in a temperature environment of 220 degrees through the roasting step (G step, S220) to cause deactivation of the enzyme.

This process is a process distinct from the roasting to be carried out later. As a result, the maekmundong applied to the maekmundong coffee according to the present invention is separately roasted and roasted under different conditions.

Specifically, the roasting step (G step, S220) is preferably performed in the form of applying heat to the first cooked maekmundong in an environment of 220 degrees Celsius for 30 minutes, which is the roasting temperature of less than 220 degrees or 30 minutes. If it is less than, sufficient enzyme inactivation is not achieved, and if the boiling temperature exceeds 220 degrees or exceeds 30 minutes, excessive soot or tissue burns on the surface of the pulsating sinus occurs.

Next, in the second cooking and drying step (step H, S230) of maekmundong, through the roasting step (step G, S220) of the maekmundong, the first ripening and distillate extraction step (step F, S210) of maekmundong After putting it in the extracted distillate and performing secondary cooking for 90 minutes under the conditions of a temperature of 85 degrees and a pressure of 2 Bar, the process of drying for 30 minutes in a temperature environment of 30 degrees is performed after taking out the pulsating copper and washing the surface.

This secondary cooking process of maekmun-dong restores some of the maekmun-dong's unique flavor and functional ingredients contained in the distillate to the maekmun-dong that has undergone roasting through the roasting step (G-step, S220), so that the residual reflected in the maekmun-dong is reflected. It is a recovery process to maintain the original flavor and taste to some extent.

Here, it is preferable to proceed with the secondary cooking through steaming for 90 minutes under the conditions of 85 degrees temperature and 2 Bar pressure as the environmental conditions for the secondary ripening, which is that the temperature condition is less than 85 degrees or the pressure condition is less than 2 Bar or cooked. If the time is less than 90 minutes, the degree of fragrance ingredients and functional active ingredients that remain and are reflected back into the maekmundong are lowered. This is because, through the roasting step (G step, S220), even the remaining flavor components and functional active ingredients remaining in the maekmundong after roasting were eluted or there was a problem that the distillate evaporated again.

Thereafter, the maekmundong, which has undergone this secondary cooking process, is taken out from the distillate, washed, and then dried in an environment of 30°C for 30 minutes and then cooled.

Reduced amount of maekmundong's unique flavor component eluted through the primary cooking and distillate extraction step (step F, S210) and the unique flavor component reflected through the secondary cooking and drying step (step H, S230) of maekmundong As a result, the sum of the reinforcement amount is lower than the level of the basic intrinsic flavor component possessed by the first maekmundong, but based on this, an additional roasting process described below is performed to enrich the flavor level and compensate for this.

Next, the maekmun-dong roasting step (I step, S240) is to roast the maekmun-dong, which has undergone the secondary ripening and drying process through the secondary ripening and drying step (H-step, S230), at a temperature of 225 degrees for 18 to 20 minutes. The process goes on.

Here, when the maekmundong that has undergone the secondary ripening and drying steps (step H, S230) is roasted at a temperature of less than 225 degrees or less than 18 minutes, it is eluted through the first ripening and distillate extraction step (step F, S210) of maekmundong. Considering the reduction in the amount of flavor components unique to cooked maekmun-dong and the amount of intentionally reinforcing flavor components re-reflected through the secondary cooking and drying steps (step H, S230), the coffee does not have a sufficiently rich flavor and the bitter taste of coffee is further enhanced. There is a problem that the harmony of taste between coffee and maekmundong is greatly emphasized, and if roasting is carried out at a temperature exceeding 225 degrees or for more than 20 minutes, the smell of burnt is strong and it cannot be harmonized with the original flavor of coffee to be combined later, and the taste is not in harmony with the coffee. There is a problem in that it can lower the effect and affect the functional active ingredients contained in maekmundong, thereby impairing the effect.

Finally, in the maekmundong grinding step (step J, S250), the process of grinding the maekmundong roasted through the maekmundong roasting step (step I, S240) into predetermined particles is performed.

Specifically, in the maekmundong grinding step (J step, S250), it is preferable to grind the maekmundong roasted through the maekmundong roasting step (I step, S240) into a lump having a particle size of 5 mm to 9 mm, which is If it is less than 5mm, the savory taste of maekmundong coffee produced using it becomes excessive, and the harmony with the unique taste of coffee to be combined later is broken. This is because there is a problem that cannot be reflected in the manufactured Maekmundong coffee.

As described above, Maekmundong primary cooking and distillate extraction step (F step, S210), Maekmundong roasting step (G step, S220), Maekmundong second ripening and drying step (H step, S230), Maekmundong roasting step (I Step, S240) and the maekmundong grinding step (J step, S250), the maekmundong prepared by grinding in the form of a lump reflects the unique flavor and functional ingredients of maekmundong, and the caffeine component is completely lost. It is a state in which the unique flavors of each other can be balanced and harmonized with coffee beans.

(3) stirring and dispensing step <S300>

In this step (K step, S300), after stirring the mixed coffee beans ground through the mixed bean grinding step (E step, S150) and the pulsing bean crushing step (J step, S250), a predetermined amount in the tea bag paper The process of distributing the weight is carried out.

Specifically, the stirring and dispensing step (K step, S300) includes 45 parts by weight of the mixed beans ground to 0.3 mm to 0.5 mm through the mixed bean grinding step (E step, S150) and the maekmundong grinding step (J step, S250). The coffee powder prepared by stirring 55 parts by weight of Maekmundong ground to a particle size of 5mm to 9mm through 10g is divided into tea bags and packaged.

As such, Maekmundong coffee powder contained in a tea bag bag can be individually packaged for each unit and commercialized, and the packaging form is not limited to one embodiment and can be implemented by various modifications.

However, the mixed beans ground to 0.3mm to 0.5mm through the mixing coffee bean grinding step (E step, S150) constituting the maekmundong coffee powder contained in the tea bag bag and 5mm to 9mm through the maekmundong grinding step (J step, S250) It is most preferable to provide 45 parts by weight and 55 parts by weight of the weight ratio of pulsating copper pulverized to a particle size of the same as the stirring ratio.

The mixed beans and maekmundong prepared through the green bean processing step (S100) and the maekmundong processing step (S200) described above are mixed in a ratio of 45 parts by weight of mixed beans and 55 parts by weight of maekmundong and put in one tea bag bag, and 280g of water is added. When it was brewed for 5 minutes in a cup, it showed the highest flavor balance and preference.

2. Experiments on the characteristics and sensory test of Maekmundong coffee produced through the method of making Maekmundong coffee

The caffeine content and sensory test results of Maekmundong coffee produced by the method for producing Maekmundong coffee according to the present invention described above were compared and measured with Maekmundong coffee of various examples in which the manufacturing environment and composition were different through the following verification methods, The following validation method was used for the purpose of defining the degree of decaffeination at a level that is obvious to the technicians of

(1) Preparation of Examples

- Example 1

In Example 1, first, 20 g of Colombian green coffee, 15 g of Brazilian green coffee, 7 g of Costa Rica green coffee and 7 g of Guatemalan green coffee were mixed with Maekmundong extract prepared by adding 5 g of Maekmundong to 80g of water and performing extraction for 1 hour at a temperature of 80°C. Then, put the mixed green beans made up of 49 g in total, and cook them for 90 minutes at a temperature of 95 degrees and a pressure of 2 bar.

Next, the mixed green beans that have undergone the process of ripening and drying are roasted at a temperature of 240° C. for 22 minutes to prepare mixed beans, and the roasted mixed beans are pulverized to a particle size of 0.4 mm to form a powder.

In addition, 51 g of the washed maekmundong is put in purified water, and the first cooking is performed for 1 hour under the conditions of a temperature of 100°C and a pressure of 1 Bar, and the distillate is extracted by cooling the steam generated during the cooking of the maekmundong.

Next, take out the maekmundong that has undergone the primary cooking in purified water and roast it for 30 minutes in a temperature environment of 220°C. After performing the secondary cooking for 90 minutes under pressure condition, take out the pulsating buds, wash the surface, and dry it for 30 minutes in a temperature environment of 30 degrees.

After that, the maekmundong, which has undergone the secondary ripening and drying process, is roasted at a temperature of 225°C for 18 minutes, and the roasted mixed beans are pulverized to a particle size of 10mm to form a lump, and then pulverized with 45 parts by weight of the pulverized mixed beans. Stir at a ratio of 55 parts by weight of maekmundong and put in a tea bag bag at the same stirring ratio by 10g each.

Brew the tea bag in this way in a cup containing 280 g of water for 5 minutes to complete Maekmundong coffee.

-Example 2

In Example 2, all processes are the same as in Example 1, except that the roasting process of the mixed green coffee beans is directly performed without the process of cooking and drying the mixed green coffee beans.

-Example 3

In Example 3, all processes were the same as in Example 1, with the difference being that the mixing green coffee beans were cooked and dried for 90 minutes under conditions of a temperature of 90 degrees and a pressure of 2 bar, and then the mixed green beans were prepared. This is a case where the process was carried out in the form of taking out, washing the surface, and drying it for 2 hours in a temperature environment of 40 degrees.

-Example 4

In Example 4, all processes were the same as in Example 1, with the difference being that the mixing green coffee beans were cooked and dried for 90 minutes under a temperature of 95 degrees and a pressure of 1 bar. This is a case where the process was carried out in the form of taking out, washing the surface, and drying it for 2 hours in a temperature environment of 40 degrees.

-Example 5

In Example 5, all processes were the same as in Example 1, except that the mixing green coffee beans were cooked and dried for 90 minutes under conditions of 100°C temperature and 2 bar pressure, and then the mixed green coffee beans were cooked. This is a case where the process was carried out in the form of taking out, washing the surface, and drying it for 2 hours in a temperature environment of 40°C.

-Example 6

In Example 6, all processes were the same as in Example 1, with the difference being that the mixing green coffee beans were cooked and dried under the conditions of 95°C temperature and 2 bar pressure for 100 minutes, and then the mixed green coffee beans were cooked. This is a case where the process was carried out in the form of taking out, washing the surface, and drying it for 2 hours in a temperature environment of 40°C.

-Example 7

In Example 7, all the processes are the same as in Example 1, with the difference being that the primary cooking and drying processes of maekmundong are performed for 1 hour at a temperature of 95 degrees and a pressure of 1 Bar. If the process was carried out with

-Example 8

In Example 8, all processes were the same as in Example 1, with the difference being that the process of primary cooking and drying of maekmundong was performed at a temperature of 100 degrees and a pressure of 0.5 Bar for 1 hour. In the case of proceeding in the form of

-Example 9

In Example 9, all processes were the same as in Example 1, with the difference being that the process of primary cooking and drying of maekmundong was performed in the form of primary cooking for 1 hour at a temperature of 105 degrees and a pressure of 1 Bar. is the case in which

-Example 10

In Example 10, all processes are the same as in Example 1, with the difference being that the process of primary cooking and drying of maekmundong is performed in the form of primary cooking for 1 hour at a temperature of 100 degrees and a pressure of 2 Bar. is the case in which

Example 11

In Example 11, all processes were the same as in Example 1, with the difference being that the roasting process of the roasted maekmundong was performed without performing the secondary cooking and drying processes of the roasted maekmundong.

-Example 12

In Example 12, all processes were the same as in Example 1, with the difference being that the maekmundong, which had undergone the secondary ripening and drying processes, was put into the distillate extracted in the primary cooking process, and the temperature and This is the case where the second cooking was performed for 90 minutes under the pressure of 2 Bar, and then the process was carried out in the form of taking out the maekmundong, washing the surface, and drying it for 30 minutes in a temperature environment of 30 degrees.

-Example 13

In Example 13, all processes were the same as in Example 1, with the difference being that the maekmundong, which had undergone the secondary ripening and drying processes, was put into the distillate extracted in the primary cooking process, and the temperature and This is the case where the second cooking was performed for 90 minutes under the pressure of 1 Bar, and then the process was carried out in the form of taking out the maekmundong, washing the surface, and drying it for 30 minutes in a temperature environment of 30 degrees.

-Example 14

In Example 14, all processes are the same as in Example 1, with the difference being that the maekmundong, which has undergone the secondary ripening and drying processes, is put into the distillate extracted in the primary cooking process, and the temperature and This is the case where the second cooking was performed for 90 minutes under the pressure of 2 Bar, and then the process was carried out in the form of taking out the maekmundong, washing the surface, and drying it for 30 minutes in a temperature environment of 30 degrees.

-Example 15

In Example 15, all processes were the same as in Example 1, with the difference being that the maekmundong, which had undergone the secondary ripening and drying processes, was put into the distillate extracted in the primary cooking process, and the temperature and This is the case where the second cooking was performed for 90 minutes under a pressure of 3 Bar, and then the process was carried out in the form of taking out the maekmundong, washing the surface, and drying it for 30 minutes in a temperature environment of 30 degrees.

(2) Caffeine content test result

First, for the Maekmun-dong coffees prepared through the processes corresponding to Examples 1, 2, 3, 4, 7, and 8, the caffeine content was measured at the Korea Eco-Friendly Organic Certification Center. was requested, and the results derived from the inspection report are as shown in Table 1 below.

Example Caffeine content (mg/L) Example 1 12,145.4 Example 2 22,319.5 Example 3 18,416.1 Example 4 19,541.4 Example 7 14,326.6 Example 8 16,441.9

As shown in Table 1, in the case of maekmundong coffee prepared according to Example 1, the appropriate amount of caffeine contained in the mixed green coffee beans is lost, and most of the caffeine components are excluded from the maekmundong itself, resulting in an appropriate level of caffeine content. It shows a state that is not reduced to the level of the pain drink.

In contrast, in the case of Examples 2, 3, and 4 in which the corresponding process was not carried out during the cooking and drying process of the green mixed beans or the temperature or pressure conditions were not satisfied, the caffeine component contained in the mixed green coffee beans was It does not elute sufficiently into the extract and remains, still with a fairly high level of caffeine content.

In addition, in the case of Examples 7 and 8, in which the conditions of temperature or pressure were not satisfied during the primary ripening process of the maekmundong, the caffeine component contained in the maekmundong did not elute into the purified water and remained, so the caffeine component provided by the mixed beans combined with the caffeine content, which is still below the optimum level.

Therefore, in order to obtain an appropriate level of caffeine content, as in Example 1, the process of ripening and drying in the maekmundong extract of the mixed green coffee beans was carried out for 90 minutes at a temperature of 95 degrees and a pressure of 2 Bar, and then the mixed green beans were taken out and the surface was washed. It should be dried in a temperature environment of 40 degrees for 2 hours. The primary cooking process in purified water of maekmundong is also performed by putting 51 g of washed maekmundong in purified water for 1 hour under conditions of a temperature of 100 degrees and a pressure of 1 bar. should be in the form of

(3) Result of maekmundong coffee sensory test

Using the Maekmundong coffee prepared in Examples 1 to 15 described above, the savory flavor, burnt flavor, sweetness, astringency, and bitterness of Maekmundong coffee were targeted to 100 people, each 10 men and women in their teens to 50s. , acidity, harmony between maekmundong and coffee's unique flavor, and overall preference for a total of 8 items were measured using a 5-point scale method, and the average values are shown in Table 2 below.

where 1 is 'very low (very bad)', 2 is 'low (bad)', 3 is 'medium (moderate)', 4 is 'high (good)', and 5 is 'very high'. (Very good)' was applied, and the evaluation of flavor and specific taste was evaluated on the basis of low and high for how strong or weak the flavor was, and how bad or good the flavor harmony and overall preference were. was to be evaluated.

Example savory flavor burnt flavor sweetness bitter taste bitter Sour taste flavor harmony full symbol Example 1 3.81 4.12 3.12 3.15 2.48 3.98 4.47 4.78 Example 2 1.78 4.43 2.87 4.45 4.27 3.12 2.78 2.21 Example 3 3.11 4.19 2.45 3.47 3.54 3.21 3.78 3.45 Example 4 3.32 4.51 3.45 4.12 3.78 3.21 2.91 3.47 Example 5 2.84 4.97 2.12 2.54 3.31 2.10 2.16 2.21 Example 6 2.41 4.54 2.87 2.79 2.21 2.01 2.95 2.94 Example 7 3.11 4.21 3.54 3.54 3.46 3.13 4.13 4.54 Example 8 3.89 4.12 3.23 3.12 3.74 3.12 4.35 4.56 Example 9 3.85 3.78 3.45 3.56 2.01 3.45 4.79 4.41 Example 10 4.41 3.56 3.78 2.45 2.46 3.74 3.45 4.12 Example 11 1.12 4.89 1.78 4.12 4.71 3.35 2.10 2.54 Example 12 3.21 4.35 3.25 3.65 3.46 3.78 3.11 4.20 Example 13 3.66 4.54 3.11 3.70 3.12 3.13 3.97 3.59 Example 14 3.21 4.11 3.45 3.45 3.57 3.98 4.17 4.11 Example 15 3.84 4.74 3.19 3.89 3.54 3.12 4.23 4.35

As shown in Table 2, in the case of maekmundong coffee prepared according to Example 1, a specific flavor among the flavors such as savory flavor, burnt flavor, sweet taste, astringency, bitter taste and sour taste was particularly prominent and did not mask or affect other flavors. By balancing the taste, the level of harmony between maekmundong and the unique flavor of coffee was confirmed to be high, and the overall preference was also confirmed to be the highest.

In comparison, when the process is not performed at all during the cooking and drying process of the mixed green coffee beans as in Examples 2 to 4, or when the temperature or pressure conditions are insufficient, the unique flavor components contained in the maekmundong extract in the mixed green beans are sufficient. It is not reflected, affecting the savory flavor, which leads to the coffee's unique flavor, particularly astringency and bitterness, being less covered and splashed, spoiling the harmony between the flavors, which in turn lowers the overall preference level.

In addition, as in Examples 5 to 6, when the conditions of temperature or time are excessively exceeded during the ripening and drying process of the mixed green coffee beans, cracking of the mixed green coffee beans is also caused and the unique flavor components and functional active ingredients of Maekmundong that should be reflected rather than As a result of re-dissolution or failure to properly reflect, the level of savory flavor was further reduced, and even a large amount of coffee's own flavor components were eluted, and astringency, bitterness, and sourness were also greatly lowered, thereby ruining the harmony between the flavors. results in lowering the

In addition, in the case of Examples 7 and 8, in which the conditions of temperature or pressure were not satisfied during the primary cooking process of maekmundong, the intrinsic flavor components contained in maekmundong were not sufficiently reflected in the distillate. As it affects the cooking process, it affects the savory flavor, which leads to the coffee's unique flavor, particularly astringency and bitterness, is less masked and splashed, spoiling the harmony between the flavors, which in turn lowers the overall preference level. .

On the contrary, in the case of Examples 9 and 10, in which the conditions of temperature or pressure were excessively exceeded during the primary cooking process of maekmundong, the unique flavor components contained in the maekmundong were excessively reflected in the distillate, and as a result, the savory taste If the level of flavor is raised too high, the astringent, bitter, and sour taste, as well as the burnt flavor due to the inherent flavor component of coffee, are also greatly lowered, thereby ruining the harmony between the flavors, which in turn lowers the overall preference level.

In addition, in the case of Examples 11 to 13 in which the secondary ripening and drying process of the maekmundong was not performed at all, or the conditions of temperature or pressure were not satisfied in the process, the distillate in which the roasting was performed is contained in the distillate. As the original flavor component of Maekmun-dong is not sufficiently restored, it affects the flavor, which leads to the coffee's unique flavor, particularly the astringency and bitterness, is less masked and splashed, ruining the harmony between the flavors, which in turn spoils the overall preference level. results in lowering the

On the contrary, in the case of Examples 14 and 15, in which the conditions of temperature or pressure were excessively exceeded during the secondary ripening and drying process of Maekmundong, the unique flavor components of Maekmundong contained in the distillate in which the roasting was performed. It goes beyond the fully reflected level and rather reaches the point of re-dissolution, and as a result, it has a savory flavor that is not at an appropriate level. The lack of lowering the level will ruin the harmony between flavors, which will result in lowering the overall preference level.

Therefore, only when maekmundong coffee is prepared according to Example 1, the original flavor components of maekmundong and green coffee beans are harmonized with each other to provide maekmundong coffee with high preference.

The embodiments disclosed in the present invention are intended to explain, not to limit the technical spirit of the present invention, and the scope of the technical spirit of the present invention is not limited by these embodiments. The scope of protection should be construed by the claims below, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

Claims (4)

A step of removing the outer skin of maekmundong and drying it for a certain time in the sun, then adding 5g of maekmundong to 80g of water and performing extraction for 1 hour at a temperature of 80°C to prepare a maekmundong extract;
Step B of preparing mixed green coffee beans totaling 49 g by mixing 20 g of Colombian green coffee, 15 g of Brazilian green coffee, 7 g of Costa Rica green coffee and 7 g of Guatemalan green coffee;
The mixed green beans prepared in step B were put into the maekmundong extract extracted through step A, and cooked for 90 minutes under a temperature of 95 degrees and a pressure of 2 bar. Step C of drying for 2 hours;
Step D of preparing mixed beans by roasting the mixed green beans that have been cooked and dried in step C at a temperature of 240 degrees for 20 to 22 minutes;
E step of pulverizing the mixed beans prepared through the D step into predetermined particles;
51 g of the washed maekmundong is put in purified water, and the first cooking is performed for 1 hour under the conditions of a temperature of 100 degrees and a pressure of 1 Bar, and the steam generated in the process of performing the cooking of the maekmundong is cooled to extract the distillate;
G step of taking out the maekmundong that has undergone the first cooking in purified water through the step F and roasting for 30 minutes in a temperature environment of 220 degrees;
After roasting through the G step, put it into the distillate extracted through the F step, and perform secondary cooking for 90 minutes under a temperature of 85 degrees and a pressure of 2 Bar, and then take out the pulses and wash the surface at a temperature of 30 degrees H step of drying in the environment for 30 minutes;
I step of roasting the maekmundong that has undergone the process of secondary ripening and drying through the H step at a temperature of 225 degrees for 18 to 20 minutes;
a J step of pulverizing the maekmundong roasted through the I step into predetermined particles; and
A step K of agitating the mixed beans ground through the E step and the maekmundong pulverized through the J step, and then distributing a predetermined weight in the tea bag paper;
Step E is a step of pulverizing the mixed beans prepared in step D to a particle size of 0.3 mm to 0.5 mm,
The J step is a step of pulverizing the maekmundong roasted through the I step to a particle size of 5 mm to 9 mm,
The step D is a step of additionally performing the process of placing an adsorbent on the top and bottom of the mixed beans prepared through roasting before performing the step E and maintaining it for 2 minutes,
The K step is a step of dividing the coffee powder prepared by stirring 45 parts by weight of the mixed beans ground through the E step and 55 parts by weight of the Maekmundong ground through the J step by dividing 10 g each and putting it in the tea bag bag, characterized in that it is a step.
How to make Maekmun-dong coffee. delete delete delete

Images