KR102441481B1 - Method for manufacturing black barley coffee using a black barley extract, and the black barley coffee menufactued by the method - Google Patents

Abstract

The present invention relates to a method for manufacturing black barley coffee using a black barley extract, and to black barley coffee manufactued by the manufacturing method, wherein the black barley coffee of the present invention is low in caffeine compared to conventional coffee manufactured using coffee beans.

Description

Manufacturing method of low-caffeine black barley coffee using black barley extract and black barley coffee manufactured by the above manufacturing method

The present invention relates to a method for producing low-caffeine black barley coffee using black barley extract containing less caffeine than conventional coffee prepared using coffee beans, and to black barley coffee prepared by the manufacturing method.

Recently, consumer market needs for barley are increasing.

Although barley is a starch crop, it is an excellent food resource that contains 8 to 15% of protein as well as abundant dietary fiber, B vitamins, and various minerals.

Barley has a very rich fiber content, and beta-glucan, a representative dietary fiber, is known as a functional substance that is effective in preventing various adult diseases, such as relieving constipation, suppressing the occurrence of colon cancer, and lowering blood cholesterol. value is being re-evaluated.

In addition, barley contains a lot of B vitamins (B1, B2, B6) and minerals such as iron and calcium, which are easily lacking in rice or wheat, so it can supplement the nutritional balance of the Korean people, who mainly eat rice, and maintain health. It can be an excellent grain resource. In addition, barley has a high content of linoleic acid and linolenic acid, which are unsaturated fatty acids, so it is effective in preventing heart disease and various cancers.

As such, it can be expected that barley will be able to expand the field of application in the future by actively utilizing its superiority to other grains in terms of functionality, and its potential value as a crop will be greatly increased.

According to the National Academy of Food Science and Technology, when looking at the self-sufficiency of major domestic crops, rice and rice accounted for more than 90%, barley 2.9%, wheat 0.1%, corn 0.9%, and beans 8.4%, followed by wheat, corn, and beans, 1 Looking at the annual consumption per capita, the consumption of rice is rapidly decreasing, and barley rice was consumed as the second main grain when food was scarce, but more than 36 kg was consumed. As the demand for food is increasing, consumption of color barley is expected to increase.

On the other hand, as the demand for barley increases, studies to verify the physiological activity of barley are increasing.

The Rural Development Administration is developing and distributing the “Beta One” variety along with the product development using barley. It was reported that even 10 μg/mL of the extract had an excellent effect of inhibiting the differentiation of adipocytes by 95%.

In addition, in the osteoclast formation inhibitory effect test, the extract at 10 μg/mL showed a significant inhibitory effect even at a low concentration of 1 μg/mL, which is an important factor that causes osteoporosis in the signal transduction process. It was confirmed that this is because it inhibits 'NFATc1' expression.

According to the Rural Development Administration (2001), barley is known to be nutritionally excellent because it contains nutrients evenly. In general, barley contains 71 to 82% of carbohydrates, 8 to 10% of protein, and 1 to 2% of lipids. , ash content is 1-3%, and potassium and phosphorus are the main ash components, and barley contains vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B6 (pyridoxine) and pantothenic acid. It is considered to be an excellent source of B vitamins.

Recently, barley is known to contain high content of β-glucan, tocopherol, and phenolic compounds (flavones, flavonols, etc.), which are well known as physiologically active substances in barley.

This barley has a higher β-glucan content than other grains such as wheat and rye, and is therefore selected as an excellent β-glucan source. In general, 2 trillion barley has a higher β-glucan content than 6 trillion barley, and It has been reported that glutinous barley has a higher β-glucan content than barley.

In addition, according to Food & Drug Administration (2008), β-glucan present in barley has various physiologically active functions, and it is reported that by increasing the intake of β-glucan, the risk of chronic diseases can be reduced.

β-Glucan not only regulates blood sugar, but also lowers blood cholesterol levels. The main mechanism is that water-soluble β-glucan has high viscosity, which inhibits the absorption of bile acids and fat, and inhibits cholesterol synthesis by altering the bile acid metabolic circuit in the liver. It has been reported, and β-glucan is known to have a role as prebiotics, and prebiotics are indigestible dietary fiber components that help the growth of beneficial bacteria in the intestine, thereby improving intestinal function and dysfunction and preventing cancer. It has been reported to have a preventive function.

It was reported that the survival and metabolism of beneficial intestinal bacteria was improved when β-glucan was added to yogurt. are doing

On the other hand, the demand for coffee in the market is also increasing.

Coffee is the second most consumed beverage in the world after water, with 2/3 of the world's population drinking coffee. It is manufactured into roasted coffee by roasting green beans.

Green coffee beans are composed of carbohydrate (37-60%), fat (9-18%), protein (11-13%), water (10-13%), and minerals (3.0-4.5%). Caffeine and chlorogenic acid are known as important ingredients, and these coffees are plants belonging to the Rubiaccae family. The Arabica variety that accounts for this has rich flavor and contains 0.8~1.4% of caffeine.

According to the processing method, green coffee beans are processed into natural coffee processed by the dry method and washed coffee processed by the wet method. In producing countries, they are exported as green beans, while in importing countries, green beans are roasted and consumed as roasted coffee.

The domestic coffee market has grown by 20-25% annually for the past five years, and the size of the coffee market is estimated at approximately KRW 10 trillion, and the market share of coffee beans (worth KRW 2.5 trillion) is increasing.

However, caffeine, one of the most important components of coffee, is one of the most widely consumed stimulants in the world as a xanthine-based compound widely contained in tea, beverages, and medicines other than coffee.

Caffeine stimulates the central nervous system and peripheral nervous system, so when consumed in an appropriate amount, nerve activity is activated and fatigue is relieved. It also affects the stomach, small intestine, colon, and endocrine system.

In addition, caffeine is metabolized within 2 to 6 hours in adults, but in newborns, metabolism is very slow, so if a small amount of caffeine is consumed repeatedly, it accumulates in the blood. It is transmitted and easily transferred from blood to breast milk, warning women around pregnancy to consume foods containing caffeine.

Nevertheless, in recent years, consumption of caffeine-containing favorite foods has been rapidly increasing due to changes in lifestyle and leisure patterns, and moreover, the number of products using coffee for children's favorite foods is increasing. is the subject of interest.

Accordingly, the present applicant proposes barley as a food that can replace coffee.

After the German army stopped supplying coffee during World War I, there was an attempt to make it closer to coffee flavor by processing barley. have ever

Currently, as a well-being drink, many countries are trying grain alternatives to coffee, so many grain processed products are being distributed.

On the other hand, among many processed grain products, 'barley' has the most similar taste to coffee depending on the roasting temperature, and has a fairly mild coffee flavor when processed into fine powder. This barley has more functional substances than other food crops and has many health benefits when consumed as food. are doing

Although these functional substances have many effects such as lowering blood sugar, urine sugar, blood cholesterol and blood cholesterol, promoting intestinal activity, treating constipation, and preventing heart disease, consumption of edible barley is on the decline, and it is necessary to prepare a plan to promote consumer consumption. to be.

Therefore, the present applicant intends to establish an optimal roasting process technology for the enhancement of barley demand and develop high value-added products, establish an extraction process containing a high content of β-glucan beneficial to health, and develop stick-type barley tea and barley coffee products using the same. do.

As a related technology, Korean Patent Publication No. 10-0985483 describes a barley coffee mix.

The above technology is barley prepared by mixing barley concentrate powder obtained by powder-treating barley extract rich in fiber and minerals, and coffee powder obtained by powder treatment of coffee bean extract containing a large amount of caffeine and organic acids, with plant cream and refined sugar in the form of milk powder. As a coffee bean coffee mix, 10 to 17% by weight of coffee bean extract concentrated powder, 1 to 5% by weight of barley extract concentrated powder, 35 to 48% by weight of vegetable cream in powder form, and the remainder being refined sugar.

Registered Patent Publication No. 10-0985483 (2010.10.05. Announcement)

It is an object of the present invention to provide a method for producing low-caffeine black barley coffee using black barley extract containing less caffeine than conventional coffee prepared using coffee beans, and to provide black barley coffee prepared by the method .

A method for producing low-caffeine black barley coffee using black barley extract according to the present invention, which has been devised to achieve the above object, comprises: a first step of roasting black barley; a second step of extracting black barley roasted in the first step; A third step of preparing the other mixture; and a fourth step of preparing coffee by mixing the black barley extract obtained in the second step with the other mixture according to the third step.

At this time, the first step is characterized in that it is performed at a temperature of 220 ℃ for 40 minutes.

In addition, the second step is performed at 90° C. for 3 hours to obtain a black barley extract.

In addition, the other mixture of the third step is characterized in that it contains black barley concentrate, arabica coffee extract, malt powder, coffee flavor (FN4013-7006), green tea extract flavor, and purified water.

On the other hand, the black barley coffee prepared by the above-described manufacturing method is characterized by the technical characteristics,

The black barley coffee contains 204 g of sodium, 9.10 g of carbohydrate and 0.3 g of protein based on 100 g of black barley coffee, has 37.6 kcal calories, and has a caffeine content of 3.7 mg.

According to the method for producing low-caffeine black barley coffee using black barley extract according to the present invention and black barley coffee prepared by the manufacturing method, black barley extract containing less caffeine than conventional coffee prepared using coffee beans It has the advantage of being able to provide low-caffeine black barley coffee using

Existing barley coffee is packaged and sold in powder form after roasting. Through this project, we established the optimal roasting process technology and the extraction process technology that contains a large amount of β-glucan, and applied simple packaging technology to produce industrial concentrators. After concentrating using a coffee extract, the best blending ratio of the coffee concentrate is selected and the best barley coffee blending concentrate is prepared. The liquid barley coffee concentrate is manufactured in the form of a stick that is easy to carry and can be used hygienically, and plans to release it in a form that can be easily drunk anytime, anywhere.

In addition, in terms of technology differentiation, black barley, which is a raw material for black barley coffee according to the present invention, accounts for 80% of the nationwide distribution, and based on the secured raw materials, we intend to develop a product that meets the needs of consumers.

With the activation of black barley coffee according to the present invention, it is easier to drink hygienically than powder-type products through securing technology for concentration, and develops convenient products by providing consumers with a convenient drinking type. can also be used

In addition, similar types of coffee drinks are produced and distributed by large corporations such as Nestlé, Maxim, and Nescafe, and the capsule beverage market, which is gradually gaining recognition in Korea, is also growing. However, the existing capsules are products that can only be consumed with a machine, and the cost of the machine (400,000 won per unit) and portability are inconvenient.

By providing a hand-picked liquid stick pouch, the present applicant can preempt the advantage during outdoor activities such as travel and mountain climbing due to convenience and portability.

The terms or words used in the present specification and claims are not to be construed as being limited to their ordinary or dictionary meanings, and the inventor may appropriately define the concepts of the terms in order to best describe his invention. Based on the principle, it should be interpreted as meaning and concept consistent with the technical matters of the present invention.

Accordingly, the embodiments described in this specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention and do not represent all the technical spirit of the present invention, so various equivalents that can be substituted for them at the time of the present application It should be understood that there may be variations and examples.

Hereinafter, prior to the description with reference to the drawings, it is not shown or specifically described for the known components that are not necessary to reveal the gist of the present invention, that is, a known configuration that can be obviously added by those skilled in the art with ordinary knowledge. reveal the sound

The present invention relates to a method for producing low-caffeine black barley coffee using black barley extract containing less caffeine than conventional coffee prepared using coffee beans, and to black barley coffee prepared by the manufacturing method.

Method of making black barley coffee

The method for producing black barley coffee according to the present invention includes a first step of washing and roasting black barley; a second step of extracting black barley roasted in the first step; A third step of preparing the other mixture; and a fourth step of preparing coffee by mixing the black barley extract obtained in the second step with the other mixture according to the third step.

At this time, other mixtures include black barley concentrate obtained by concentrating black barley by a conventional method or by concentrating the black barley extract obtained through the second step, Arabica coffee extract, malt powder, coffee flavor (FN4013) -7006), green tea extract flavor liquid and purified water.

At this time, the coffee flavor should be used commercially available.

In addition, the roasting in the first step, the temperature condition is 220 ℃, is performed for 40 minutes. For the roasting at this time, a normal roasting method is used.

Meanwhile, in the present invention, the following experiment was performed to examine the optimal conditions for roasting black barley.

Experimental Example 1. Evaluation of optimal roasting conditions for black barley

For samples, black barley and black barley were roasted at 150, 200, and 220° C. for 20 and 40 minutes, respectively, and then color and physiological activity changes were analyzed. As a result, the optimum roasting temperature condition was heated to 220° C. for 40 minutes, which showed excellent results.

The Folin-Denis method was used to measure the total polyphenol content, and the sample was precisely measured and dissolved in distilled water. Then, 0.2 mL was taken in a test tube, distilled water was added to make 2 mL, and then 0.2 mL Folin-ciocalteu's phenol reagent was used. was added, mixed well, and left at room temperature for 3 minutes. After exactly 3 minutes, 0.4 mL of saturated Na2CO3 solution was added and mixed, distilled water was added to make 4 mL, and left at room temperature for 1 hour to measure the absorbance of the supernatant at 725 nm. At this time, the content of total polyphenol compounds was obtained from a standard curve prepared using tannic acid.

In addition, the total flavonoid content was measured by modifying the method of Zhishen et al. (1999). To 3.2 ml of distilled water and 0.5 ml of buckwheat extract, 0.15 ml of 5% NaNO₂, 0.15 ml of 10% AlCl3, and 1 ml of 1M NaOH were added, followed by measurement with a spectrophotometer (Scinco S-4100, Korea) at 350 nm. Total flavonoid content was quantified using quercetin as a standard equivalent.

In addition, the chromaticity change according to the roasting conditions was measured, and in this case, the chromaticity change was measured using a conventional method.

First, regarding the change in color, when black barley was pulverized before roasting, the L value decreased from 51.2 at 150° C. at 20 minutes to 50.9 at 40 minutes, and at 200° C., it decreased from 41.9 at 20 minutes to 32.5 at 40 minutes. At 220°C, it decreased from 28.7 at 20 min to 17.7 at 40 min.

The a value increased from 12.6 at 20 minutes at 150°C to 14.7 at 40 minutes, decreased from 20.0 at 20 minutes to 19.6 at 40 minutes at 200°C, and decreased from 19.7 at 20 minutes to 18.6 at 40 minutes at 220°C.

The b value decreased from 26.8 at 20 minutes at 150°C to 23.9 at 40 minutes, there was no change at 200°C from 25.9 at 20 minutes to 25.8 at 40 minutes, and at 220°C it decreased from 23.8 at 20 minutes to 14.3 at 40 minutes ([Table 1] ] and [Table 2]).

division 150℃ 200℃ 220℃ 20 minutes 40 minutes 20 minutes 40 minutes 20 minutes 40 minutes black barley_crushed L value 51.2 50.9 41.9 32.5 28.7 17.7 a value 12.6 14.7 20 19.6 19.7 18.6 b value 26.8 23.9 25.9 25.8 23.8 14.3

In addition, as shown in [Table 3], when black barley was roasted at 220°C for 40 minutes and then extracted with hot water, the total polyphenol content was 249.6 ppm, the total flavonoid content was 195.5 ppm, the ABTS scavenging ability was 84%, and the DPPH radical scavenging ability was 59%. appeared as

In the case of black barley, roasted at 220°C for 20 minutes and then extracted with hot water showed 134.1 ppm of total polyphenols, 69.94 ppm of total flavonoid content, 60.7% of ABTS scavenging ability, and 39.0% of DPPH radical scavenging ability.

When roasted at 200℃ for 40 minutes, total polyphenols were 96.3 ppm, total flavonoids 45.9 ppm, ABTS scavenging activity was 51%, and DPPH radical scavenging ability was 30%.

In addition, when roasted at 200° C. for 20 minutes, total polyphenols were 164.7 ppm, total flavonoids 40.58 ppm, ABTS scavenging ability was 45.0%, and DPPH radical scavenging ability was 16.8%.

When roasted at 150℃ for 40 minutes, total polyphenols were 35.1 ppm, total flavonoids were 26.83 ppm, ABTS scavenging ability was 18.37%, and DPPH radical scavenging ability was 12.08%.

In addition, when roasted at 150° C. for 20 minutes, total polyphenols were 30.2 ppm, total flavonoids were 15.89 ppm, ABTS scavenging ability was 26.32%, and DPPH radical scavenging ability was 12.48%.

150 degrees 200 degrees 220 degrees 20 minutes 40 minutes 20 minutes 40 minutes 20 minutes 40 minutes total polyphenols total flavonoids total polyphenols total flavonoids total polyphenols total flavonoids total polyphenols total flavonoids total polyphenols total flavonoids total polyphenols total flavonoids 30.2 15.89 35.1 16.8 164.7 40.58 96.3 45.9 134.1 69.94 249.6 195.5

Therefore, as described above, black barley is preferably performed at 220° C. for 40 minutes at a temperature of 220° C., in terms of chromaticity, but also in terms of the amount of change in substances of physiological activity in the production of coffee.

On the other hand, it was investigated that the extraction conditions of the black barley extract in the second step described above were most advantageous in the evaluation of preference to be performed at a temperature of 90° C. for 3 hours.

Experimental Example 2. Sensory evaluation according to black barley extract

The sensory evaluation according to Experimental Example 2 was conducted for 10 people in their 20s, 10 people in their 30s, and 10 people in their 40s who knew the taste of coffee, and a total of 30 people were subjected to temperature conditions of 80, 90 and 100℃ for 1 hour and 3 hours, respectively. And samples extracted at 5 hours were ingested every 30 minutes for evaluation, and after evaluation, the mouth was instructed to rinse with mineral water.

The results of this sensory evaluation are shown in [Table 4] below, and were evaluated on a 10-point scale, and the closer to 10 points, the higher the degree of preference.

division sensory evaluation temperature hour color incense taste 80 degrees One 5.5 6.0 6.2 3 6.4 6.4 6.3 5 6.4 6.8 6.2 90 degrees One 7.2 7.4 6.5 3 8.5 8.6 8.6 5 8.0 8.3 8.3 100 degrees One 7.9 7.8 8.3 3 7.8 7.9 8.0 5 7.5 7.3 7.4

As a result, the highest score for color, flavor and taste was obtained from the black barley extract extracted at 90° C. for 3 hours. Extraction at this time is to use a conventional method.

On the other hand, the mixing in the fourth step described above was roasted under the conditions evaluated as the best in Experimental Example 1 to obtain a black barley extract having the highest preference in Experimental Example 2,

These black barley extracts were mixed with other mixtures, such as black barley concentrate, arabica coffee extract, malt powder, coffee flavor (FN4013-7006), green tea extract flavor, and purified water.

Specifically, 57% by weight of black barley extract; Black barley concentrate 10.20% by weight; 1% by weight of Arabica coffee extract; 3% by weight of malt powder; Coffee flavor (FN4013-7006) 3.5% by weight; 0.02% by weight of green tea extract flavor; and 25.28 wt% of purified water;

Hereinafter, sensory evaluation of black barley coffee prepared by the above-mentioned content was performed. The sensory evaluation below was performed in the same manner as above.

division sensory evaluation color incense taste black barley coffee 8.5 8.3 8.5

In addition, in the following, sensory evaluation was performed by increasing or decreasing the content of black barley concentrate while controlling the content of coffee barley extract in units of 1% by weight, and the results are shown in [Table 6].

division sensory evaluation color incense taste 52% black barley extract 8.3 8.0 8.5 53% black barley extract 8.3 7.9 8.5 54% black barley extract 8.3 7.9 8.6 55% black barley extract 8.3 8.0 8.5 Black Barley Extract 56% 8.4 8.0 8.4 57% black barley extract 8.5 8.3 8.5 58% black barley extract 8.5 8.3 8.0 Black barley extract 59% 8.6 8.2 7.7

As a result of the evaluation, as shown in [Table 6], when the black barley extract was used at 57%, the highest degree of acceptance was exhibited, and in the case of 56% of the black barley extract, it was confirmed that the evaluation of the flavor sharply decreased as the concentration increased.

Conversely, in the 58% black barley extract group, there was an evaluation that bitter taste was felt in the taste as the concentration decreased.

The sensory evaluation of color showed a significant level.

The sample using 57% black barley extract showing the highest degree of acceptance, that is, black barley coffee prepared using the method for preparing black barley coffee according to the present invention, showed the nutritional component analysis results as shown in [Table 7] below. .

division salt carbohydrate sugars Fat trans fat saturated fat cholesterol protein calorie black barley coffee 204 9.10 0.0 0.0 0.0 0.0 0.0 0.3 37.6kcal

※ Unit: (g/100g) That is, g per 100g

In addition, the caffeine content in the black barley coffee according to the present invention was shown in [Table 8].

division content Caffeine 3.7mg/100g

What has been described using the accompanying drawings in the above is to describe only the main points of the present invention, as much as various designs are possible within the technical scope, it is obvious that it is not limited to the configuration of the accompanying drawings of the present invention.

Claims (6)

a first step of roasting black barley at a temperature of 220° C. for 40 minutes;
a second step of extracting the black barley roasted in the first step at 90° C. for 3 hours to obtain a black barley extract;
A third step of preparing the other mixture; and
In the method for producing black barley coffee comprising; a fourth step of preparing coffee by mixing the black barley extract obtained in the second step with the other mixture according to the third step,
Other mixtures of the third step,
Contains black barley concentrate, arabica coffee extract, malt powder, coffee flavor (FN4013-7006), green tea extract flavor and purified water,
The black barley coffee,
57% by weight of black barley extract; Black barley concentrate 10.20% by weight; 1% by weight of Arabica coffee extract; 3% by weight of malt powder; Coffee flavor (FN4013-7006) 3.5% by weight; 0.02% by weight of green tea extract flavor; and 25.28% by weight of purified water;
delete delete delete Black barley coffee prepared by the manufacturing method according to claim 1.
6. The method of claim 5,
The black barley coffee,
Based on 100 g of black barley coffee, it contains 204 g of sodium, 9.10 g of carbohydrates and 0.3 g of protein, has 37.6 kcal calories, and has a caffeine content of 3.7 mg, black barley coffee.