KR102440398B1 - Method of manufacturing coffee-wine - Google Patents

Abstract

The present invention relates to a method for producing wine with added coffee flavor, which is obtained by leaching grapes and apples into a distillation stock solution obtained by fermenting and distilling grains to obtain wine, and adding coffee extract to the obtained wine. A method of making wine.
According to the present invention, by using a coffee extract using roasted coffee beans roasted by impregnating sugars and acidulants into green coffee beans to produce wine, the coffee wine produces a savory flavor with good aroma such as roasted coffee and caramel aroma. It can provide coffee aroma and taste.

Description

Method of manufacturing coffee-wine

The present invention relates to a method for producing a wine to which the characteristic flavor of roasted coffee is added.

Wine typically refers to wine in a narrow sense, but in a broad sense, it refers to fermented or leached wines of fruits or fruits, and various wines with different characteristics are being produced according to the conditions and characteristics of each country or region.

For example, it is made by naturally fermenting fruits such as grapes, apples, plums, and pears, or by adding these fruits and sugars to raw alcohol such as soju and extracting the components (taste and aroma) of the fruits by leaching. there is wine

However, most of the leaching wine is unsuitable for drinking due to the harsh and strong acidity and bitterness caused by a large amount of organic acids, and it is true that some sugars are added to it and it is excluded from the drinkers who do not like the sweetness. In addition, the fragrance is harsh, has an unclean taste, and has a high hangover, so it is not favorably used by various age groups.

Coffee is a bitter and sour drink made by roasting the seeds (coffee beans) of the coffee tree and brewing it with warm water or steam.

There have been attempts to apply such coffee to various products such as alcohol in addition to beverages.

Such coffee wine is generally prepared by alcohol fermentation using grain sugar raw materials such as rice, yeast and coffee, or by immersing alcohol in coffee beans or coffee extract.

However, the coffee wine prepared in this way has a strong astringent taste and bitter taste derived from the raw material, the balance and harmony of smell and taste is bad, the freshness is poor, the deep smell is insufficient, and coffee deposits are generated.

On the other hand, coffee has been using roasted coffee beans to express the unique flavor of coffee. Various attempts have been made to diversify the flavor of roasted coffee and increase the preference for coffee by changing the heat source, heating time and temperature, and degree of roasting during this roasting.

Republic of Korea Patent Registration No. 1761127 (Method for making wine using coffee fruit skin)

The present invention is to solve the problems as described above, and to provide a manufacturing method that allows the unique taste and flavor of coffee to be expressed in a balanced and harmonious way in wine.

In order to solve the above problems, the present invention provides a coffee extraction step of obtaining a coffee extract by hot water extraction of roasted coffee beans roasted by infiltrating sugar and acidulant into green coffee beans; A fermentation step of adding yeast, coenzyme, and water to grains and aging them to obtain a liquid containing alcohol; a distillation step of distilling the alcohol-containing liquid to obtain a distillation stock; adding apples and grapes to the distillation stock solution and leaching to make a wine stock solution; and adding 200 parts by weight of the coffee extract to the wine stock solution relative to 100 parts by weight of the wine stock solution and adding water to an alcohol concentration of 12 to 14% to prepare coffee wine; provides a method for producing coffee wine comprising a.

According to the present invention, by using a coffee extract using roasted coffee beans roasted by impregnating sugars and acidulants into green coffee beans to produce wine, coffee wine produces a rich flavor with good aroma such as roasted coffee and caramel aroma. It can provide coffee aroma and taste.

The present invention is a method for producing coffee wine comprising adding grapes and apples to a distillation stock solution obtained by fermenting and distilling grains, leaching to obtain wine, and adding coffee extract to the obtained wine.

Coffee, when the fruit of the coffee tree is ripened red, the flesh opens and green coffee beans are produced, which are dried and roasted to produce coffee beans. You can drink it by dissolving it in the water, or extracting the roasted coffee bean powder directly with water and enjoy it as a coffee bean beverage.

The taste is various, such as bitter, sour, sweet, and astringent. The bitter taste comes from caffeine, the bitter taste comes from tannins, the sweet taste comes from sugar, and the sour taste comes from fatty acids. It is linoleic acid, and other moisture, crude protein, crude fiber, ash and volatile organic acids that give flavor are contained.

As a stimulant, coffee acts on the nervous system to activate mental activity and perception to make thinking clearer, physically tense muscles to increase labor, and to help with diuresis to promote gastrointestinal activity and sleep. It is reported to be effective in chasing arousal effect, improving learning ability, dieting, enhancing exercise ability, preventing and relieving hangover, and inhibiting arteriosclerosis.

In particular, the magnesium component in coffee helps to suppress diabetes, and the chlorogenic acid component is a kind of polyphenol compound and has the effect of inhibiting the production of lipid peroxide in the living body, inhibiting cholesterol biosynthesis, antioxidant action and anticancer action. perform

In the present invention, in order to improve the flavor of the coffee extract used in coffee wine, roasted coffee beans that are roasted by impregnating sugars and acidulants into green coffee beans are used. A coffee extract having a good flavor, such as caramel flavor, may be used.

Monosaccharides or disaccharides may be used as the saccharide without limitation, and organic acids such as chlorogenic acid, citric acid, malic acid, tartaric acid, and succinic acid may be used as the acidulant.

In the present invention, even when sugars such as sugar are used, the sweet taste is not strongly displayed in the coffee extract and coffee wine, which is the final product, due to the use of the acidulant together, but rather, the umami taste can be increased and the flavor can be improved.

On the other hand, in the present invention, in using roasted coffee powder, in order to express the characteristic savory odor of coffee and reduce the astringent taste caused by the inclusion of coffee, sodium ascorbate powder is prepared within 1 day after green coffee beans are roasted. Mix and pulverize to obtain a roasted coffee mixed powder, and a coffee extract extracted by adding hot water to the roasted coffee mixed powder within one day of the grinding may be used.

In general, coffee extract is made by extracting it with hot water, and the coffee extract made in this way deteriorates over time, and the original smell and taste of coffee deteriorate and flavor is damaged. By using it within 1 day of grinding, astringency is suppressed and coffee extract with good finish can be produced.

On the other hand, polyphenol-based useful components contained in coffee beans are easily destroyed when heated at high temperatures, so it is preferable to extract at a relatively low temperature of 60 to 70 ° C. When extracted for a long time, even the sediment contained in the coffee beans is eluted, and these components are easily perishable, reducing the storability of coffee wine.

In order to solve this problem, it is most preferable to first heat at 60~70 ℃ for 20~80 minutes and then heat it secondarily at 90~100℃ for 10~20 minutes. While minimizing the destruction of the polyphenol component of coffee beans, it elutes a lot of useful components of coffee beans into water and suppresses the elution of sedimentation substances.

Calcium may be added to the water to be heated in order to further elute the useful components of the coffee beans, and it is preferable to add 3 to 7 parts by weight of calcium based on 100 parts by weight of the coffee bean powder.

As the water heats up, the movement of water becomes active, and the calcium particles also move actively according to the movement of water. It is more eluted, and since the caffeine component of coffee has a property of interfering with the absorption of calcium in the human body, the effect of compensating for these disadvantages can also be obtained due to the addition of calcium.

Propylene glycol may be added to the water for extraction in order to further elute the useful components of the coffee beans, and it is preferable to mix 5 to 10 parts by weight of propylene glycol based on 100 parts by weight of the coffee bean powder.

Propylene glycol is widely used as a solvent for dissolving pigments, essential oils, resins, etc. and mixing them with water and has emulsion stability, so it elutes polysaccharides, lipids, organic amino acids, proteins, minerals, etc. Thus, coffee hot water extract can contain both water-soluble and water-insoluble useful ingredients of coffee. In addition, the emulsion stability performance of propylene glycol prevents coffee particles from precipitating together with liquor lees during storage of coffee wine, thereby improving the commercial quality of coffee wine. can improve

In general, wine contains water-soluble condensed tannins, and condensed tannins are classified into catechins and anthocyanins, and the catechins combine with caffeine contained in coffee to convert caffeine into insoluble and precipitate.

For this reason, caffeine is removed from the hot water extract of coffee by filtration, and caffeine can be further removed during the filtration process even when added to coffee wine production.

Coffee beans contain a lot of caffeine, and caffeine can cause side effects such as nervousness, muscle cramps, and insomnia, and there is a problem in that it provides a cause of osteoporosis by lowering bone density. The present invention solves the problem because caffeine is removed can

Hereinafter, the present invention will be described in more detail based on the following Examples and Comparative Examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited by the following examples, and can be substituted and changed to other equivalent examples without departing from the technical spirit of the present invention. It will be apparent to those of ordinary skill in the art to which the present invention pertains.

[Example 1]

840 g of 50% sugar solution and 840 g of tartaric acid are sprayed on 4200 g of green coffee beans and allowed to stand for a predetermined time to allow sugar and tartaric acid to penetrate into the green coffee beans, then dried, then roasted and roasted for 10 minutes After grinding coffee beans, 420,000 ml of hot water was added to extract, cooled to room temperature, and filtered to prepare a coffee extract.

Rice 20Kg, lactic acid 200g, yeast 300g, coenzyme 300g, and 26L of water were added and fermented at 22~25℃ for 3 days to prepare malt liquor.

80Kg of rice, 50g of yeast, 1.2kg of coenzyme, and 120L of water were added to the bottom liquor, maintained at 22-25° C., and aged for 3 days to prepare a first-stage immersion.

In the first immersion, 240 kg of steamed rice, 100 g of yeast, 3 kg of coenzyme, and 300 liters of water were added, maintained at 22 to 25° C., and aged for 3 days to prepare a second immersion.

80 kg of puffed rice and 130 liters of water were added to the second-stage immersion, and the temperature was maintained at 22 to 25° C. and aged for 2 days to prepare a third-stage immersion.

After adding 130 liters of thick water to the third stage immersion, and removing the liquor lees, the first distillation was performed under reduced pressure to prepare a primary distillate having an alcohol concentration of 25%.

The primary distillate was secondarily distilled under reduced pressure to prepare a secondary distillate having an alcohol concentration of 40%.

5 parts by weight of apples and 5 parts by weight of grapes were added to the secondary distillate relative to 100 parts by weight of the secondary distillate, leached for 20 days, and filtered to prepare a wine stock solution.

To the wine undiluted solution, 200 parts by weight of the coffee extract was added to 100 parts by weight of the wine undiluted solution, and water was added thereto so as to have an alcohol concentration of 13% and filtered to prepare coffee wine.

[Example 2]

Coffee wine was prepared using the same method as in Example 1, except that in Example 1, extracting by adding hot water when preparing the coffee extract was extracted at 65 ° C. for 50 minutes and then extracted at 95 ° C. for 15 minutes. prepared.

[Example 3]

Coffee wine was prepared in the same manner as in Example 1, except that 210 g of calcium was further added in the extraction in Example 2 to extract.

[Example 4]

Coffee wine was prepared in the same manner as in Example 1, except that in Example 1, 280 g of propylene glycol was further added to extract.

[Example 5]

When preparing the coffee extract in Example 1, 840 g of sodium ascorbate was mixed with brown roasted coffee beans within 1 hour after the roasting, and then ground, and then hot water was added within 1 hour of the grinding, except for extracting , coffee wine was prepared using the same method as in Example 1.

[Comparative Example 1]

In Example 1, 4200 g of green coffee beans were roasted for 10 minutes, roasted coffee beans were ground, 420,000 ml of hot water was added, extracted at 95 ° C, cooled to room temperature, and filtered, except that the coffee extract was used. Coffee wine was prepared using the same method as in Example 1.

[Comparative Example 2]

Coffee wine was prepared in the same manner as in Example 1, except that 1 part by weight of instant coffee powder was used instead of using the coffee extract in Example 1.

<Test Example> Sensory test

After storing the coffee wine prepared above for 10 days, taste, aroma, color, and overall preference were measured using a 5-point scale method for 70 trained sensory inspectors with sensory identification ability, and the average value is shown in Table 1 below. indicated.

division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 The degree of expression of aroma of coffee beans 3.3 3.4 3.4 3.2 3.7 3.1 2.1 Balance of taste of alcohol and coffee 3.5 3.6 3.4 3.3 4.1 3.1 2.4 bitter taste 3.2 3.3 3.1 3.2 4.2 3.1 2.4 sweetness 2.3 2.1 2.2 2.1 2.4 1.9 2.1 aftertaste 3.7 3.6 3.4 3.4 4.1 2.8 3.1 body 3.1 3.2 3.6 3.4 4.1 2.9 2.5 Overall
symbol 3.6 3.8 3.7 3.6 4.1 2.9 2.7

From Table 1, it is confirmed that, as compared to that of the comparative example, the characteristic odor of coffee beans does not appear and the balance of taste is not improved, the characteristic odor of coffee beans appears and the astringency decreases while the finish and body are increased.

In addition, it is confirmed that the taste is improved without strong sweetness in coffee wine even when sugars such as sugar are used in coffee beans because the embodiment does not almost feel the sweetness.

<Test Example> State stability evaluation

After storing the coffee wine prepared above for 30 days, the precipitation state was observed, and the results are shown in Table 2 below.

division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 sedimentation state ○ ○ ○ ○ ○ △ × ○: Precipitation was not observed, △: Precipitation was observed relatively little, ×: Precipitation was observed.

From the results in Table 2, the present invention does not cause precipitation even when stored for a long period of time, so it has excellent appearance. It is confirmed that the stability is improved.

Claims (5)

A coffee extraction step of hot water extraction of roasted coffee beans to obtain a coffee extract;
A fermentation step of adding yeast, coenzyme, and water to grains and aging them to obtain a liquid containing alcohol;
a distillation step of distilling the alcohol-containing liquid to obtain a distillation stock;
adding apples and grapes to the distillation stock solution and leaching to make a wine stock solution; and
Including; adding 200 parts by weight of the coffee extract to the wine stock solution to 100 parts by weight of the wine stock solution and adding water to an alcohol concentration of 12 to 14% to prepare coffee wine;
The roasted coffee beans are roasted coffee mixed powder obtained by infiltrating green coffee beans with sugar and acidulant and roasting, mixing and pulverizing sodium ascorbate within 1 day after roasting,
The coffee extract will be prepared within 1 day from the grinding,
A method for producing coffee wine comprising adding 5 to 10 parts by weight of propylene glycol to 100 parts by weight of the roasted coffee beans when the hot water extraction is performed. The method of claim 1,
The saccharide is a monosaccharide or disaccharide, and the acidulant is any one selected from chlorogenic acid, citric acid, malic acid, tartaric acid and succinic acid. The method of claim 1,
The hot water extraction is a method of producing coffee wine, characterized in that the primary extraction at 60 ~ 70 ℃ for 20 ~ 80 minutes, and then secondary extraction at 90 ~ 100 ℃ for 10 ~ 20 minutes. The method of claim 1,
A method of producing coffee wine, characterized in that 3 to 7 parts by weight of calcium are further added to 100 parts by weight of the roasted coffee beans when the hot water extraction is performed. delete