KR102436768B1 - Manufacturing method of Coffee vinegar drink and Coffee vinegar drink manufactured by using thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing coffee vinegar and coffee vinegar manufactured by using the same. The method for manufacturing coffee vinegar of the present invention comprises: a first step of manufacturing coffee ingredients by mixing coffee leaves and branches; a second step of manufacturing monosaccharide hydrolysis after mixing sugar and water at a weight ratio of 1: 10-30 and heating the same at 200-300 ℃ for 5-10 hours; and a third step of manufacturing the coffee vinegar after putting the monosaccharide hydrolysis of the second step at the weight ratio of 1: 2-4 into the coffee ingredients of the first step, storing the same at 20-30 ℃ for 7-9 months, and filtering the same. The present invention can provide coffee vinegar having rich taste and fragrance by allowing coffee to turn into vinegar without a separate bacterial treatment.

Description

Manufacturing method of coffee vinegar and coffee vinegar manufactured using the same {Manufacturing method of Coffee vinegar drink and Coffee vinegar drink manufactured by using thereof}

The present invention relates to a method for producing coffee vinegar and coffee vinegar manufactured using the same, and more particularly, to a method of producing coffee vinegar rich in taste and flavor because coffee can be naturally fermented to vinegar without a separate bactericidal treatment. it's about

Vinegar is an acidic source containing acetic acid (acetic acid), which is obtained by fermenting alcohol or makgeolli with acetic acid bacteria (genus Acetobacter). It is one of the harmful food supplements.

In order to manufacture such vinegar, it has been manufactured using various raw materials. Vinegar has long been used for medicinal purposes such as circulatory and immune function fatigue recovery, and is effective in preventing adult diseases such as arteriosclerosis and high blood pressure, cholesterol lowering effect, body fat reduction and fatigue recovery. In addition, it stimulates the digestive system to aid digestion and enhance appetite.

Such vinegar is not only used as a seasoning, but also diluted vinegar and consumed as a beverage, but it is inconvenient to consume easily due to its strong sour taste. There is a problem such as emitting a scent.

Accordingly, there is a need to develop a vinegar manufacturing method that enables natural fermentation while increasing the ease of consumption by consumers.

1. Republic of Korea Patent Publication No. 10-1763480 'Method for manufacturing coffee gourd vinegar using coffee gourd extract' 2. Republic of Korea Patent Publication No. 10-1982198 'Coffee vinegar rich in organic acids and manufacturing method thereof'

An object of the present invention is to provide a method for preparing coffee vinegar, which can be made into vinegar by naturally fermenting coffee without a separate bacterial treatment, and thus rich in taste and flavor, and coffee vinegar manufactured using the same.

The method for producing coffee vinegar of the present invention for achieving the above object is a first step of preparing a coffee material by mixing coffee leaves and branches, after mixing sugar and water in a weight ratio of 1: 10 to 30, After the second step of preparing a monosaccharide hydrolyzate by heating at 200 to 300° C. for 5 to 10 hours, and adding the monosaccharide hydrolyzate of the second step to the coffee material water of the first step in a 1: 2 to 4 weight ratio, It is characterized by including the third step of manufacturing coffee vinegar by filtration after storage at 20-30°C for 7 to 9 months.

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The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by those of ordinary skill in the art to which the present invention belongs from the description below. There will be.

According to the present invention, there is provided a method for producing a coffee vinegar rich in taste and flavor by naturally fermenting coffee to vinegar without a separate bactericidal treatment, and a coffee vinegar manufactured using the same.

1 is a view showing a manufacturing process diagram of coffee vinegar 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 well-known functions and configurations that may unnecessarily obscure the gist of the present invention will be omitted.

The present invention relates to a method for producing coffee vinegar, and it will be described in detail based on the bar shown in FIG. 1 as follows.

<Coffee vinegar manufacturing step of the present invention>

1. First step: coffee material manufacturing step (S10)

This step is characterized by mixing coffee leaves and branches to prepare a coffee material.

To explain, the coffee fruit consists of silver skin, which is a thin film attached to green coffee beans, parcnment, which is the shell that surrounds the whole skin, pectin layer, and pectin layer that surrounds the parchment. It is composed of the pulp, which is the surrounding pulp, and the outer skin, which covers the last pulp. Here, the pulp corresponds to the pulp of the coffee fruit, and it is known that it has a sweet taste and contains various functional ingredients.

However, unlike other fruits, the coffee fruit has a disadvantage that vinegar is not well achieved when used as it is and naturally fermented. In this step, coffee leaves and branches are used instead of coffee fruits.

In other words, since coffee leaves and branches contain enzymes that decompose various components, natural fermentation is possible. In this step, it is important to mix and use coffee leaves and eggplants instead of coffee fruits as coffee ingredients.

At this time, the coffee material is characterized in that the coffee leaves and branches are comprised in a weight ratio of 1:1 to 2, and when the content of the coffee branches is contained in less than 1 weight ratio, natural fermentation is slow, and If it exceeds, the material is not completely immersed, so there is a difficulty in natural fermentation.

2. Second step: monosaccharide hydrolyzate manufacturing step (S20)

In this step, sugar and water are mixed in a weight ratio of 1:10-30, and then heated at 200-300° C. for 5-10 hours to prepare a monosaccharide hydrolyzate.

At this time, when the content of the water exceeds 30 weight ratio, it becomes too diluted, so that it is difficult to vinegar later.

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In addition, when the treatment is less than 200 ° C. or less than 5 hours, natural fermentation becomes difficult, and when it exceeds 300 ° C. or exceeds 10 hours, the sugar component is rather lost, which also adversely affects natural fermentation.

3. Third step: coffee vinegar manufacturing step (S30)

In this step, the monosaccharide hydrolyzate of the second step is added to the coffee material of the first step, and then stored at 20 to 30° C. for 7 to 9 months to prepare coffee vinegar, more preferably the coffee It is characterized in that the monosaccharide hydrolyzate is added to the material in a weight ratio of 1: 2-4.

At this time, when the content of the monosaccharide hydrolyzate is contained in less than 2 weight ratio, the content is too small and natural fermentation is not performed properly. Rather, there is a risk of dropping it.

In addition, in this process, in addition to the monosaccharide hydrolyzate, additionally, nano selenium is added to prepare coffee vinegar.

Selenium (Se) is a non-metallic inorganic substance of the sulfa system, and its structure is similar to sulfur (S). It is known to exist the most, and there are also disadvantages that may cause fatigue, abdominal pain, diarrhea, rash, cirrhosis, etc. have.

Accordingly, the selenium included in this step serves to shorten the natural fermentation time by further increasing the resolution of the coffee material, more preferably in the form of nano selenium, and more preferably in the form of nano selenium. It is most suitable to increase the absorption rate when the average particle diameter of the nanoparticles is 1 to 10 nm. At this time, when the size of the nanoparticles is less than 10 nm, additional costs are required for the nano-processing of selenium, which is not suitable from an economic point of view. there will be

The nano-selenium configured in this way is characterized in that 0.1 to 1 weight ratio is used based on 100 weight of the coffee material. It is difficult to shorten the period, and when it exceeds 1 weight ratio, the content is too much because there is a fear that it may have a harmful effect on the human body due to the content of the remaining selenium.

In addition, in this step, acetic acid bacteria may be added to further shorten the vinegar step by about 10 to 20 days, and at this time, the vinegar containing the acid bacteria is 1-2 weight based on 100 weight of the coffee material of the first step. It is better to put it in wealth. This is because, when the vinegar is contained in less than 1 part by weight, it is not possible to shorten the vinegar step, and when it exceeds 2 parts by weight, it rather lowers consumer preference due to the unique flavor of acetic acid bacteria.

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 vinegar 1

As shown in FIG. 1, after purchasing coffee leaves and branches from the market, washing them to remove dust and foreign substances, removing water, and mixing coffee leaves and branches in a weight ratio of 1:2 to prepare coffee materials did.

Then, 20 kg of water was added to 1 kg of sugar, mixed, and treated at 200° C. for 10 hours to prepare a monosaccharide hydrolyzate.

Then, 300 ml of the monosaccharide hydrolyzate was added to 100 g of the prepared coffee material so that the coffee material was completely precipitated, stored at 25° C. for 8 months, and then filtered to prepare coffee vinegar 1.

<Example 2> Preparation of coffee vinegar 2

It was prepared in the same manner as in Example 1, but after adding 1 g of nano selenium having a 10 nm nanoparticle size to the coffee material, it was fermented to prepare coffee vinegar 2.

<Comparative Example 1> Preparation of coffee vinegar 3

It was prepared in the same manner as in Example 1, but coffee vinegar 3 was prepared by applying coffee foil instead of the coffee material.

<Comparative Example 2> Preparation of coffee vinegar 4

It was prepared in the same manner as in Example 1, but coffee vinegar 4 was prepared by applying coffee fruit instead of the coffee material.

<Comparative Example 3> Preparation of coffee vinegar 5

It was prepared in the same manner as in Example 1, but coffee vinegar 5 was prepared by applying a coffee extract instead of the coffee material.

<Comparative Example 4> Preparation of coffee vinegar 6

Coffee vinegar 6 was prepared in the same manner as in Example 1, except that commercially available glucose was applied instead of the monosaccharide hydrolyzate.

<Comparative Example 5> Preparation of coffee vinegar 7

It was prepared in the same manner as in Example 1, except that 40 kg of water was added to 1 kg of sugar when preparing the monosaccharide hydrolyzate and mixed, and then treated at 120° C. for 10 hours to prepare coffee vinegar 7.

<Comparative Example 6> Preparation of coffee vinegar 8

It was prepared in the same manner as in Example 1, but 500 ml of the monosaccharide hydrolyzate was added to 100 g of the prepared coffee material so that the coffee material was completely precipitated, stored at 25° C. for 8 months, and then filtered and filtered. Vinegar 8 was prepared.

<Experimental Example 1> Confirmation of sensory test of coffee vinegar

1. Experimental method

A sensory test was performed through 30 trained evaluators for the coffee vinegars of Examples 1 and 2 and Comparative Examples 1 to 6, and after evaluating the taste and aroma in a 5-point method, each score was averaged for each item, and the following Table 1 shows. Here, the higher the score for each item, the higher the preference of the corresponding item. In addition, by measuring the pH, the possibility of vinegar was also confirmed.

2. Experimental results

taste incense fermentation
period pH Example 1 4.5 4.5 8 months 3 Example 2 4.8 4.9 7 months 3 Comparative Example 1 - - X X Comparative Example 2 - 3.5 12 months
- some corruption X Comparative Example 3 3.7 3.5 X X Comparative Example 4 3.3 3.5 10 months 5 Comparative Example 5 3.0 3.2 9 months 5 Comparative Example 6 2.1 3.5 8 months 3

As shown in Table 1, it can be seen that the coffee vinegar manufacturing process greatly affects the taste and aroma. In other words, the coffee vinegars of Examples 1 and 2 do not generally have the characteristic bitter taste of coffee, and sweet and sour taste coexist together, and at the same time do not produce a strong fermented smell characteristic of bacteria, so they can be used as naturally fermented vinegars without additional flavor additives. Ease of use was confirmed.

On the other hand, in the case of coffee vinegar 3 of Comparative Example 1 and coffee vinegar 5 of Comparative Example 3, since coffee beans or coffee extract were used, fermentation itself did not occur without bacterial treatment, so it was difficult to drink. In addition, in the case of coffee vinegar 4 of Comparative Example 2, natural fermentation did not take place well, and as it was subjected to a fermentation process for too long, some decayed parts appeared, confirming the difficulty of drinking itself.

It was confirmed that, in the case of coffee vinegar 6 of Comparative Example 4, it took some fermentation time and had not high acidity, and it was somewhat difficult to drink without additional sugar added.

In the case of coffee vinegar 7 of Comparative Example 5, the pH is rather high, so it is difficult to form a vinegar form. confirmed that there is.

As described above, it can be seen that, according to the present invention, coffee can be fermented into vinegar without a separate bactericidal treatment, thereby providing coffee vinegar rich in taste and flavor.

The present invention has been reviewed based on preferred embodiments and experimental examples, and those of ordinary skill in the art to which the present invention pertains will implement other forms than the detailed description of the present invention within the essential technical scope of the present invention Examples may be implemented. Here, the essential technical scope of the present invention is indicated 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 preparing a coffee material by mixing coffee leaves and branches;
A second step of preparing a monosaccharide hydrolyzate by mixing sugar and water in a 1:10-30 weight ratio and heating at 200-300° C. for 5-10 hours;
The third step of preparing coffee vinegar by adding the hydrolyzate of monosaccharide of the second step to the coffee material of the first step in a weight ratio of 1: 2 to 4, storing it at 20 to 30° C. for 7 to 9 months, and filtering it including;
A method for producing coffee vinegar.
delete delete delete It is prepared by the manufacturing method of claim 1,
coffee vinegar.

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