KR102451045B1 - Method for producing coffee composition containing sword bean and method for producint coffee beverage using the same - Google Patents
Method for producing coffee composition containing sword bean and method for producint coffee beverage using the same Download PDFInfo
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- KR102451045B1 KR102451045B1 KR1020200165823A KR20200165823A KR102451045B1 KR 102451045 B1 KR102451045 B1 KR 102451045B1 KR 1020200165823 A KR1020200165823 A KR 1020200165823A KR 20200165823 A KR20200165823 A KR 20200165823A KR 102451045 B1 KR102451045 B1 KR 102451045B1
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- coffee
- beans
- green
- composition
- green beans
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Images
Classifications
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- A—HUMAN NECESSITIES
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- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/20—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
- A23F5/267—Extraction of water-soluble constituents using additives, specific extraction media or specific coffee blends
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/44—Coffee substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
- A23N12/04—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching for blanching
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
본 발명은 작두콩이 첨가된 커피 조성물 제조방법 및 작두콩 응축수를 이용한 발아커피 제조방법에 관한 것으로서, 전처리한 작두콩을 커피에 블렌딩하여 커피 음용시 카페인 섭취를 저감시키고, 커피의 풍미를 한층 향상시키며, 동시에 작두콩에 함유된 건강에 유익한 생리활성 성분을 함께 섭취할 수 있는 기능성 커피를 제공한다. The present invention relates to a method for producing a coffee composition with added beans and to a method for producing germinated coffee using condensed water from green beans, and by blending pre-treated green beans with coffee to reduce caffeine intake when drinking coffee, to further improve the flavor of coffee, and at the same time We provide functional coffee that can be consumed together with the physiologically active ingredients that are beneficial to health contained in green beans.
Description
본 발명은 작두콩이 첨가된 커피 조성물 제조방법에 관한 것으로, 보다 상세하게는 커피의 맛과 향을 유지하면서도 카페인 섭취를 저감하기 위한 작두콩을 이용한 커피 조성물 제조방법에 관한 것이다.The present invention relates to a method for preparing a coffee composition to which beans are added, and more particularly, to a method for preparing a coffee composition using beans to reduce caffeine intake while maintaining the taste and aroma of coffee.
현대인이 습관적으로 마시는 커피는 향이나 맛을 즐기기 위하여 음용하는 기호식품으로서, 커피의 건강 효과에 대한 대중의 평가는 우호적이지 않다. 각성 성분인 카페인이 많이 들어가 있는 대표적인 식품으로 인식되며, 건강보다는 맛과 분위기를 위해 마시는 기호식품이라는 인식이 만연해 있다.Coffee, which is habitually consumed by modern people, is a favorite food consumed to enjoy its aroma and taste, and the public's evaluation of coffee's health effects is not favorable. It is recognized as a representative food that contains a lot of caffeine, an awakening ingredient, and is widely perceived as a favorite food to drink for taste and atmosphere rather than health.
그러나 최근에는 커피가 건강에 부정적이라는 인식이 변화되고 있다. WHO 산하 국제암연구소(IARC)에서는 2016년에 커피를 발암물질 목록에서 제외한다고 발표하였다(Loomis 등, 2016). 커피가 심혈관 질환과 암에서 비롯된 사망률을 낮추며(Lopez-Garcia 등, 2009), 하루 4잔의 커피 소비는 폐경 후 발암 위험도를 감소시키고(Lafranconi 등, 2018), 커피가 간암과 만성간질환의 위험성 또한 낮춘다는 연구 결과(Loftfield 등, 2020)들이 보고되었으며, 커피가 신체 활동 시 신진대사율을 높여 체중감소에 도움을 줄 뿐만 아니라(EFSA와 NDA, 2015) 커피의 음용 습관이 삶의 질과 정신건강에 유익한 효과가 있는 것으로 분석되기도 하였다(Lopez-Garcia 등, 2014).However, recently, the perception that coffee is negative for health is changing. The International Agency for Research on Cancer (IARC) under the WHO announced that coffee was excluded from the list of carcinogens in 2016 (Loomis et al., 2016). Coffee lowers mortality from cardiovascular disease and cancer (Lopez-Garcia et al., 2009), consumption of four cups of coffee per day reduces the risk of cancer after menopause (Lafranconi et al., 2018), and coffee reduces the risk of liver and chronic liver disease. In addition, research results (Loftfield et al., 2020) have been reported that coffee lowers the metabolic rate during physical activity to help weight loss (EFSA and NDA, 2015), and coffee drinking habits improve quality of life and mental health It was also analyzed to have a beneficial effect on the skin (Lopez-Garcia et al., 2014).
최근 타 소재를 블렌딩함으로써 건강에 유익한 생리활성물질의 함량을 높인 기능성 블렌딩 커피음료 제조 방법이 보고되고 있으며(Ribeiro 등, 2014), 생두와 볶은 커피를 블렌딩한 커피를 일상적으로 섭취할 경우 혈압과 포도당 및 트리글리세리드 수치 감소에 긍정적인 영향을 주어 대사증후군 예방효과가 기대된다는 결과가 보고되기도 하였다(Sarriα 등, 2018).Recently, a method for producing a functional blended coffee drink that increases the content of physiologically active substances beneficial to health by blending other materials has been reported (Ribeiro et al., 2014). And it has been reported that it has a positive effect on the reduction of triglyceride levels and is expected to prevent metabolic syndrome (Sarriα et al., 2018).
커피의 가장 대표적인 성분은 카페인이다. 카페인에 대한 건강에 유익한 효과가 발표되고 있지만, 커피를 마신 후 카페인에 반응하는 정도는 성별, 유전적 차이 및 순환기계 스테로이드 호르몬 등의 변화가 매개하는 카페인 민감성의 차이에 따라 다양하게 나타난다. 따라서 커피를 균형 잡힌 건강식단의 한 부분으로 충분히 즐기기 위해서는 카페인 함량을 줄이고, 커피에 함유된 또는 블렌딩된 기능성 재료로부터 생리활성 성분의 섭취량을 늘리는 노력이 필요하다. The most common ingredient in coffee is caffeine. Although beneficial effects on caffeine have been reported, the degree of response to caffeine after drinking coffee varies depending on gender, genetic differences, and differences in caffeine sensitivity mediated by changes such as circulatory steroid hormones. Therefore, in order to fully enjoy coffee as a part of a balanced healthy diet, it is necessary to reduce the caffeine content and increase the intake of bioactive ingredients from functional ingredients contained or blended in coffee.
한편, 작두콩(Canavalia gladiata)은 콩과의 한해살이 덩굴성 식물로서, 6~7월에 꽃이 피며, 8~10월에 꼬투리를 맺고 늦가을에 열매가 익는다. 작두콩은 아시아 열대지방과 아열대 지역에서 식용으로 이용되기 시작하였다.On the other hand, green bean ( Canavalia gladiata ) is an annual creeper plant of the legume family, which flowers in June-July, produces pods in August-October, and ripens fruit in late autumn. Green beans began to be used as food in tropical and subtropical regions of Asia.
동아시아의 많은 지역에서는 한약 소재로도 사용되고 있으며, 민간요법에서는 축농증, 치질, 종기 등의 화농성 염증을 다스리는 데 사용되었으며(Chang 등, 2011), 항암(Jeon 등, 2005)과 항당뇨(Nimenibo-Uadia R, 2003)에 효능이 있다고 보고된 바 있다. 작두콩의 주된 항산화 화합물은 갈릭산(gallic acid) 및 그 유도체로 확인되었으며(Kim 등, 2013; Pandurangan 등, 2015) 이러한 갈릭산 및 그 유도체들은 강력한 항산화제이면서 항암, 항염증, 항균 등의 생리활성 효과가 있는 것으로 알려져 있다(Negi 등, 2005). In many regions of East Asia, it is also used as a herbal medicine, In folk remedies, it has been used to treat purulent inflammation such as sinusitis, hemorrhoids, and boils (Chang et al., 2011), and it has been reported to be effective in anticancer (Jeon et al., 2005) and antidiabetes (Nimenibo-Uadia R, 2003). . The main antioxidant compound of green beans was identified as gallic acid and its derivatives (Kim et al., 2013; Pandurangan et al., 2015). These gallic acid and its derivatives are known to have physiologically active effects such as anticancer, anti-inflammatory, and antibacterial as well as strong antioxidants (Negi et al., 2005).
대한민국 등록특허 제10-1407409호에서는 작두콩차(茶)의 제조방법을 개시하고 있다. 맛과 기능성이 우수한 작두콩차를 개발하기 위해서는 작두콩의 강한 비린내를 제거해야 한다. 상기 국내 등록특허에는 작두콩을 덖고, 찌는 과정 및 뜸들이는 과정을 동시에 수행하는 방법이 구체적으로 개시되어 있다. 그러나 상기 특허에도 작두콩을 말려 차로 음용하거나, 이를 이용한 음료 또는 쌀과 혼식하여 취식하는 용도만이 개시되어 있을 뿐이다. Republic of Korea Patent Registration No. 10-1407409 discloses a method of manufacturing green bean tea. In order to develop green bean tea with excellent taste and functionality, it is necessary to remove the strong fishy smell of green beans. The domestic registered patent specifically discloses a method of peeling, steaming and steaming green beans at the same time. However, the patent also discloses only the use of dried green beans to drink as tea, or to mix with rice or drink using the same.
본 발명자는 기능성 재료를 커피와 블렌딩하여 건강에 유익한 기능성 커피에 관하여 연구하던 중, 작두콩을 전처리하여 커피에 블렌딩하는 경우 작두콩의 생리활성 성분을 더하면서도 커피의 맛과 풍미를 살릴 수 있음을 확인하고 본 발명을 완성하였다.While the present inventors were studying functional coffee beneficial to health by blending functional ingredients with coffee, it was confirmed that when beans were pretreated and blended into coffee, the taste and flavor of coffee could be preserved while adding the physiologically active ingredients of beans, and The present invention was completed.
커피 음용이 증가하면서 카페인의 섭취량도 증가하고 있는 요즘, 상기 서술된 바와 같이 커피를 단순 기호식품에서 벗어나 균형잡힌 건강 식단의 하나로 제공하기 위하여, 본 발명은 카페인 함량을 저감시키면서도 커피의 풍미와 맛을 살린 작두콩이 첨가된 커피 조성물을 제조하는 방법을 제공하는 것을 목적으로 한다.Nowadays, as coffee consumption increases and caffeine intake increases, as described above, in order to provide coffee as one of a balanced healthy diet away from simple favorite foods, the present invention provides the flavor and taste of coffee while reducing the caffeine content. An object of the present invention is to provide a method for preparing a coffee composition to which saline beans are added.
또한 본 발명은 작두콩의 항산화 성분과 커피에 함유된 폴리페놀 등의 항산화 성분이 시너지 효과를 일으켜 한층 향상된 항산화 효과를 제공하는 커피 음료를 제공하는 것을 목적으로 한다.Another object of the present invention is to provide a coffee beverage that provides a further improved antioxidant effect by synergizing antioxidant components such as antioxidant components of green beans and polyphenols contained in coffee.
또한 본 발명은 작두콩 스팀 처리시 발생한 응축수를 활용하여 작두콩의 생리활성 성분이 포함되도록 작두콩 응축수를 이용한 발아커피를 제조하는 방법을 제공하는 것을 목적으로 한다.Another object of the present invention is to provide a method for producing germinated coffee using condensed water from green beans so that physiologically active ingredients of the beans are included by utilizing the condensed water generated during steam treatment of green beans.
상기 목적을 달성하기 위하여, 본 발명은 작두콩을 80 내지 120 ℃에서 5 내지 24시간 스팀 처리하는 단계; 상기 스팀 처리된 작두콩을 건조하여 증포(蒸暴) 작두콩을 제조하는 단계; 상기 증포 작두콩을 150 내지 190 ℃에서, 10 내지 20분간 로스팅하는 단계; 상기 로스팅한 작두콩을 분쇄하는 단계; 및 상기 분쇄된 작두콩을 커피와 혼합하는 단계;를 포함하는 작두콩이 첨가된 커피 조성물 제조방법을 제공한다.In order to achieve the above object, the present invention comprises the steps of steam-treating green beans at 80 to 120 °C for 5 to 24 hours; drying the steam-treated beans to prepare steamed beans; roasting the steamed green beans at 150 to 190° C. for 10 to 20 minutes; grinding the roasted beans; and mixing the ground beans with coffee; provides a method for preparing a coffee composition containing green beans.
본 발명의 일 구현예에 있어서, 상기 증포 작두콩은 스팀 처리되기 전 작두콩 중량 대비 90 내지 110 중량%일 수 있다.In one embodiment of the present invention, the steamed beans may be 90 to 110% by weight based on the weight of the beans before the steam treatment.
본 발명의 일 구현예에 있어서, 상기 건조는 40 내지 70 ℃에서 5시간 내지 10시간 열풍 건조하는 것일 수 있다.In one embodiment of the present invention, the drying may be hot air drying at 40 to 70
본 발명의 일 구현예에 있어서, 상기 스팀 처리하는 단계 및 스팀 처리된 작두콩을 건조하는 단계를 2회 내지 6회 반복하는 단계를 더 포함할 수 있다.In one embodiment of the present invention, the method may further include repeating the steam treatment step and the steam treatment step of drying the
본 발명의 일 구현예에 있어서, 상기 작두콩은 커피 조성물 전체 중량 기준으로 10 내지 70 중량%로 포함될 수 있다.In one embodiment of the present invention, the green beans may be included in an amount of 10 to 70% by weight based on the total weight of the coffee composition.
본 발명의 일 구현예에 있어서, 상기 커피 조성물은 블랙커민씨드를 더 포함할 수 있다.In one embodiment of the present invention, the coffee composition may further include black cumin seeds.
본 발명의 일 구현예에 있어서, 상기 블랙커민씨드는 커피 조성물 전체 중량 기준으로 0.5 내지 15 중량%로 포함될 수 있다.In one embodiment of the present invention, the black cumin seed may be included in an amount of 0.5 to 15% by weight based on the total weight of the coffee composition.
또한 본 발명은 상술한 작두콩이 첨가된 커피 조성물을 포함하는 일회용 커피 드립백을 제공한다.The present invention also provides a disposable coffee drip bag comprising the coffee composition to which the above-mentioned green beans are added.
또한 본 발명은 상기 작두콩이 첨가된 커피 조성물을 포함하는 콜드브루 커피를 제공한다.The present invention also provides a cold brew coffee comprising the coffee composition to which the green beans are added.
또한 본 발명은 작두콩 및 물을 중량 기준으로 1:10 내지 1:25의 비율로 혼합하고, 100 내지 150 ℃로 30분 내지 10시간 가열하여 작두콩 열수 추출물을 제조하는 단계; 커피 및 상기 작두콩 열수 추출물을 1:0.5 내지 1:5로 혼합하여 커피 혼합물을 제조하는 단계; 및 상기 커피 혼합물에 정제수 또는 우유를 혼합하는 단계;를 포함하는 작두콩이 첨가된 커피 음료의 제조방법을 제공한다.In addition, the present invention comprises the steps of mixing green beans and water in a ratio of 1:10 to 1:25 by weight, and heating at 100 to 150° C. for 30 minutes to 10 hours to prepare a hot water extract of green beans; preparing a coffee mixture by mixing coffee and the hot water extract of soybeans in a ratio of 1:0.5 to 1:5; and mixing purified water or milk with the coffee mixture; provides a method for producing a coffee beverage containing green beans.
또한 본 발명은 작두콩의 스팀 처리 과정에서 생성된 응축수를 준비하는 단계;상기 작두콩 응축수에 커피생두를 침지시키는 단계;상기 침지 후 표면에 덮개를 올리고, 10 내지 18시간 발아시키는 단계; 및 상기 발아된 커피 생두를 자연 건조 또는 40 내지 65 ℃로 6시간 이상 열풍 건조시키는 단계;를 포함하는 작두콩 응축수를 이용한 발아커피 제조방법을 제공한다.The present invention also provides a method comprising the steps of: preparing condensed water generated in the steam treatment process of beans; immersing green coffee beans in the condensed water; placing a cover on the surface after immersion, and germinating for 10 to 18 hours; and natural drying or hot air drying of the germinated green coffee beans at 40 to 65° C. for at least 6 hours.
본 발명의 일 구현예에 있어서, 상기 작두콩 응축수는 20 내지 40 ℃일 수 있다.In one embodiment of the present invention, the condensed soybean water may be 20 to 40 ℃.
본 발명의 일 구현예에 있어서, 상기 작두콩 응축수 100 중량부 기준으로 커피 생두는 50 내지 100 중량부로 포함될 수 있다.In one embodiment of the present invention, 50 to 100 parts by weight of green coffee beans may be included based on 100 parts by weight of the condensed water.
본 발명의 일 구현예에 있어서, 상기 커피 생두를 침지 시키기 전, -10 ℃ 내지 -20 ℃에서 5 내지 12시간 동안 춘화처리하는 단계;를 더 포함할 수 있다.In one embodiment of the present invention, before immersing the green coffee beans, the method may further include a step of vernalization treatment at -10°C to -20°C for 5 to 12 hours.
또한 본 발명은 상술한 방법에 따라 제조된 작두콩 응축수를 이용한 발아커피를 포함하는 커피 티백을 제공한다.In addition, the present invention provides a coffee tea bag comprising germinated coffee using condensed water of green beans prepared according to the above-described method.
또한 본 발명은 상술한 방법에 따라 제조된 작두콩 응축수를 이용한 발아커피를 포함하는 커피 음료를 제공한다.In addition, the present invention provides a coffee beverage comprising germinated coffee using condensate of green beans prepared according to the method described above.
본 발명에 따른 작두콩이 첨가된 커피 조성물 제조방법은 카페인 함량을 저감시키면서 커피의 풍미와 맛을 살린 커피 조성물을 제공할 수 있다. The method for producing a coffee composition to which green beans are added according to the present invention can provide a coffee composition utilizing the flavor and taste of coffee while reducing the caffeine content.
또한, 작두콩의 항산화 성분 및 커피에 함유된 항산화 성분의 시너지 효과로 한층 향상된 항산화 효과를 발휘하는 커피 음료를 제공하여 커피를 단순 기호식품에서 벗어나 균형잡힌 건강 식단으로 활용할 수 있다.In addition, by providing a coffee drink that exhibits improved antioxidant effects due to the synergistic effect of the antioxidant component of green beans and the antioxidant component contained in coffee, coffee can be used as a balanced healthy diet beyond simple favorite foods.
본 발명에 따른 작두콩의 증포 과정에서 발생한 작두콩 응축수의 경우 비린 맛으로 인해 음용에는 부정적이나, 발아커피 제조에 활용함으로써 작두콩 생리활성 성분이 발아커피에 침투되어, 건강에 유익한 작두콩 생리활성 성분을 섭취할 수 있으며 커피에 부드러운 맛과 향을 선사할 수 있다. In the case of bean condensate generated in the process of steaming beans according to the present invention, it is negative for drinking due to the fishy taste, but by using it in the production of germinated coffee, the physiologically active ingredients of the beans penetrate into the germinated coffee, so that you can consume the physiologically active ingredients of the beans that are beneficial to health. It can give coffee a smooth taste and aroma.
도 1은 본 발명 실시예 1에 따른 작두콩이 첨가된 커피 조성물 제조방법을 도시한 순서도이다.
도 2는 본 발명 제조예 1에 따른 커피 음료 제조방법을 간략하게 나타낸 순서도이다.
도 3은 본 발명 실시예 3에 따른 작두콩이 첨가된 발아커피 제조방법을 도시한 순서도이다.
도 4는 본 발명 실험예 1-1에 따른 작두콩이 첨가된 커피 조성물의 DPPH 라디칼 소거능 활성을 평가한 결과를 나타낸 것이다.
도 5는 본 발명 실험예 1-2에 따른 작두콩이 첨가된 커피 조성물의 NO 생성 억제능을 평가한 결과를 나타낸 것이다.
도 6은 본 발명 실험예 3에 따른 작두콩이 첨가된 커피 음료의 관능평가 결과 중 전체적인 기호도를 나타낸 그래프이다.
도 7은 본 발명 실험예 3에 따른 작두콩이 첨가된 커피 음료의 관능평가 결과로서 농도에 따른 색, 향, 맛(쓴맛, 신맛), 풍미에 대한 결과를 나타낸 그래프이다.
도 8은 본 발명 실험예 4에 따른 작두콩 응축수를 이용한 발아커피의 총 폴리페놀의 함량을 측정한 결과를 나타낸 그래프이다.1 is a flowchart illustrating a method for preparing a coffee composition to which green beans are added according to Example 1 of the present invention.
2 is a flowchart schematically illustrating a coffee beverage manufacturing method according to Preparation Example 1 of the present invention.
3 is a flowchart illustrating a method for producing germinated coffee to which green beans are added according to Example 3 of the present invention.
4 shows the results of evaluating the DPPH radical scavenging activity of the coffee composition to which green beans are added according to Experimental Example 1-1 of the present invention.
5 shows the results of evaluating the NO production inhibitory ability of the coffee composition to which green beans are added according to Experimental Example 1-2 of the present invention.
6 is a graph showing the overall preference among the sensory evaluation results of the coffee drink to which green beans are added according to Experimental Example 3 of the present invention.
7 is a graph showing the results of color, aroma, taste (bitter, sour), and flavor according to the concentration as the sensory evaluation result of the coffee drink to which green beans are added according to Experimental Example 3 of the present invention.
8 is a graph showing the result of measuring the total polyphenol content of germinated coffee using condensed water from green beans according to Experimental Example 4 of the present invention.
이하에서 본 발명에 대하여 구체적으로 설명한다. 본 명세서에서 사용되는 용어는 따로 정의하지 않는 경우 해당 분야에서 통상의 지식을 가진 자가 일반적으로 이해하는 내용으로 해석되어야 할 것이다. 본 명세서의 도면 및 실시예는 통상의 지식을 가진 자가 본 발명을 쉽게 이해하고 실시하기 위한 것으로 도면 및 실시예에서 발명의 요지를 흐릴 수 있는 내용은 생략될 수 있으며, 본 발명이 도면 및 실시예로 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail. Unless otherwise defined, terms used in this specification should be interpreted as content commonly understood by those of ordinary skill in the art. The drawings and embodiments of the present specification are for those of ordinary skill in the art to easily understand and practice the present invention, and content that may obscure the gist of the present invention may be omitted from the drawings and embodiments, and the present invention is not limited to the drawings and embodiments is not limited to
본 명세서에서 '증포(蒸暴)'는 재료를 깨끗이 세척하여 물에 불리거나 보료(輔料)와 함께 섞은 후 불려서 용기에 넣고, 가열하여 일정한 정도로 찐 다음 꺼내어 건조하는 과정을 의미한다.As used herein, 'jeungpo (蒸暴)' refers to the process of washing the ingredients thoroughly, soaking them in water or mixing them with boryo (輔料), soaking them, putting them in a container, heating them, steaming them to a certain degree, and then taking them out and drying them.
본 발명은 작두콩이 첨가된 커피 조성물 제조방법을 제공하며, 작두콩을 80 내지 120 ℃에서 5 내지 24시간 스팀 처리하는 단계;상기 스팀 처리된 작두콩을 건조하여 증포(蒸暴) 작두콩을 제조하는 단계;상기 증포 작두콩을 150 내지 190 ℃에서, 10 내지 20분간 로스팅하는 단계;상기 로스팅한 작두콩을 분쇄하는 단계; 및 상기 분쇄된 작두콩을 커피와 혼합하는 단계;를 포함한다. The present invention provides a method for preparing a coffee composition to which green beans are added, comprising the steps of: steaming the beans at 80 to 120° C. for 5 to 24 hours; drying the steam-treated beans to prepare steamed beans; roasting the steamed beans at 150 to 190° C. for 10 to 20 minutes; grinding the roasted beans; and mixing the pulverized green beans with coffee.
본 발명은 항산화 및 항염증 효능이 있는 작두콩을 커피 조성물에 포함하여, 건강에 유익하면서 기호성을 증진시킨 커피 조성물을 제공할 수 있다.The present invention can provide a coffee composition that is beneficial to health and has improved palatability by including green beans having antioxidant and anti-inflammatory effects in the coffee composition.
작두콩을 증포하는 과정은 고온에서 장시간 스팀 처리하여 찐 후, 건조하는 것을 의미한다. 구체적으로 예를 들면, 탕기에 물을 담은 후 가열하여 증기로 채반에 있는 작두콩을 찌고, 스팀 처리 전 중량 대비 90 내지 110%가 될 때까지 건조시키는 과정이다.The process of steaming green beans means steaming at high temperature for a long time, steaming, and then drying. Specifically, for example, it is a process of placing water in a pot, heating it, steaming green beans in a tray with steam, and drying it until 90 to 110% of the weight before steam treatment.
본 발명의 바람직한 일 구현예에 있어서, 상기 스팀 처리하는 단계 및 스팀 처리된 작두콩을 건조하는 단계는 3회 내지 9회 반복할 수 있다. 바람직하게는 3회 내지 6회 반복할 수 있다. 3시간 내지 5시간 스팀 처리한 후, 건조 과정을 3회 내지 6회 반복하는 경우 작두콩의 생리 활성 성분이 증대되는 효과를 제공할 수 있다.In a preferred embodiment of the present invention, the steaming and drying the steamed beans may be repeated 3 to 9 times. Preferably, it can be repeated 3 to 6 times. After 3 to 5 hours of steam treatment, if the drying process is repeated 3 to 6 times, the effect of increasing the physiologically active ingredients of green beans can be provided.
본 발명의 일 구현예에 있어서, 상기 건조는 자연 건조 또는 40 내지 70 ℃에서 5시간 내지 10시간 열풍 건조하는 것일 수 있다. 자연 건조 또는 사용하는 건조기의 종류에 따라 시간 및 온도 조절이 자유롭게 가능하나, 바람직하게는 60 내지 70 ℃에서 6 내지 8시간 건조하는 것이 좋다.In one embodiment of the present invention, the drying may be natural drying or hot air drying at 40 to 70 °C for 5 to 10 hours. Time and temperature can be freely adjusted according to natural drying or the type of dryer used, but drying is preferably performed at 60 to 70° C. for 6 to 8 hours.
수 회 증포시킨 작두콩은 고소한 맛, 구수한 향미를 높이고 추출 효율을 향상시키기 위하여 150 내지 190 ℃에서, 10 내지 20분간 로스팅할 수 있다. 바람직하게는 스팀 처리 전 작두콩 대비 80 내지 90 중량%가 될 때까지 화력 및 배기를 조절하여 10 내지 15분간 로스팅할 수 있다. 구체적으로 로스터의 드럼 온도가 170 내지 190 ℃가 될 때까지 예열하고, 로스팅 할 작두콩을 투입한 후, 150 내지 160 ℃에서 팝핑(poping)이 일어나면, 170 ℃에서 화력을 차단하고 드럼의 잔열로 로스팅을 진행한다. 전체 로스팅 시간은 20분을 넘기지 않는 것이 좋고, 10 내지 15분 로스팅하여 작두콩을 배출한 후 신속하게 냉각시키는 것이 바람직하다. The bean sprouts steamed several times may be roasted at 150 to 190° C. for 10 to 20 minutes in order to increase the savory taste and savory flavor and to improve the extraction efficiency. Preferably, it can be roasted for 10 to 15 minutes by controlling the heat and exhaust until it becomes 80 to 90% by weight compared to the soybeans before steam treatment. Specifically, preheat the roaster until the drum temperature is 170 to 190 ℃, add the beans to be roasted, and when popping occurs at 150 to 160 ℃, cut off the thermal power at 170 ℃ and roast with the residual heat of the drum proceed with The total roasting time is preferably not more than 20 minutes, and it is preferable to roast the beans for 10 to 15 minutes to discharge the beans and then cool them quickly.
팝핑은 열을 흡수한 작두콩의 증기 및 이산화탄소 방출 압력이 구조저항력보다 커져 구조적으로 약한 작두콩의 틈이 벌어지고 크랙이 생기면서 파열되어 증기와 이산화탄소가 방출되는 현상으로서, 그 파열음이 팝콘 튀는 소리와 같다고 하여 이름 붙여진 것이다.Popping is a phenomenon in which the steam and carbon dioxide release pressure of the bean that has absorbed heat becomes greater than the structural resistance, so the structurally weak bean cracks open and burst, releasing steam and carbon dioxide. so it was named
상기 팝핑을 거치고 로스팅이 완료된 작두콩은 추출 방법에 따라 적합한 분쇄 크기로 분쇄한다. 구체적으로 예를 들면, 열수 추출물 용도의 경우 2 내지 4쪽으로 자르거나 전체를 사용하며, 콜드브루 제조용은 평균 크기 0.5 mm 내외가 되도록 분쇄하며, 에스프레소 커피 제조용은 0.3 mm 내외 및 드립커피 제조용은 0.7 mm 내외가 되도록 분쇄하는 것이 바람직하다.After the popping and roasting, the beans are pulverized to a suitable pulverization size according to the extraction method. Specifically, for example, in the case of hot water extract, cut into 2 to 4 pieces or use the whole, pulverize to an average size of about 0.5 mm for cold brew production, about 0.3 mm for espresso coffee and 0.7 mm for drip coffee production It is preferable to grind|pulverize so that it may become inside and outside.
분쇄된 작두콩은 커피와 혼합하는 단계를 포함한다. 이때 커피의 종류는 제한되지 않으며, 다양한 원산지 및 다양한 로스팅 방식을 거친 커피와 작두콩을 혼합하여 맛과 향을 다양하게 구현할 수 있다. The ground beans are mixed with coffee. At this time, the type of coffee is not limited, and various flavors and aromas can be realized by mixing coffee beans and coffee beans that have undergone various origins and various roasting methods.
본 발명의 일 구현예에 있어서, 상기 작두콩은 커피 조성물 전체 중량을 기준으로 10 내지 70 중량%으로 포함될 수 있다. 이 경우 카페인 저감 효과를 높이며, 항산화 효과 및 항염증 효과가 증대될 수 있다. 보다 바람직하게는 커피 및 작두콩은 1: 0.5 내지 1:3의 비율로 혼합되는 것이 항염증 효과를 높일 수 있다. 다만, 카페인 저감 효과 및 개인적인 기호를 고려하면 반드시 전술한 비율에 제한되는 것은 아니다.In one embodiment of the present invention, the green beans may be included in an amount of 10 to 70% by weight based on the total weight of the coffee composition. In this case, the caffeine reduction effect may be increased, and the antioxidant effect and anti-inflammatory effect may be increased. More preferably, coffee and green beans are mixed in a ratio of 1: 0.5 to 1: 3 to increase the anti-inflammatory effect. However, considering the caffeine reduction effect and personal preference, it is not necessarily limited to the above ratio.
본 발명의 일 구현예에 있어서, 상기 커피 조성물은 블랙커민씨드(black cumin seeds)를 포함할 수 있다. 블랙커민씨드는 지중해 연안이 원산지로서 후추와 양파의 매운 맛과 향이 느껴지는 향신료로 중동 지방에서 주로 사용되고 있다. 블랙커민씨드는 티모퀴논(thymoquinone) 성분을 다량 포함하는데, 티모퀴논은 호흡기 질환, 알레르기성 비염, 소화 불량, 대사 증후군, 염증성 질환 및 다양한 종류의 암에 대한 보조적 치료제 성분으로 알려져 있다. In one embodiment of the present invention, the coffee composition may include black cumin seeds. Black cumin seeds are native to the Mediterranean coast, and are mainly used in the Middle East as a spice with the spicy taste and aroma of pepper and onion. Black cumin seeds contain a large amount of thymoquinone, which is known as an auxiliary therapeutic ingredient for respiratory diseases, allergic rhinitis, indigestion, metabolic syndrome, inflammatory diseases and various types of cancer.
블랙커민씨드는 알려진 대로 매운 맛 및 강한 향을 나타내지만, 본 발명에 따른 작두콩이 첨가된 커피 조성물과 블렌딩하여 음용하는 경우 커피의 향을 더욱 강하게 하며 깊은 맛을 내는 효과를 제공한다. 본 발명에 사용되는 형태는 블랙커민씨드를 커피 원두와 혼합하여 함께 분쇄하거나, 작두콩과 혼합하여 분쇄하여, 커피 조성물에 첨가되는 형태이다.As known, black cumin seeds exhibit a pungent taste and strong aroma, but when consumed by blending with the coffee composition containing green beans according to the present invention, the coffee flavor is stronger and the flavor is deepened. The form used in the present invention is a form in which black cumin seeds are mixed with coffee beans and pulverized together, or mixed with green beans and pulverized, and added to the coffee composition.
본 발명의 일 구현예에 있어서, 상기 블랙커민씨드는 커피 조성물 전체 중량 기준으로 0.5 내지 15 중량%로 포함될 수 있다. 바람직하게는 1 내지 5 중량%로 포함되는 것이 커피의 향의 강도가 높아지고 관능평가에서 높은 기호도를 나타내어 대중적인 커피맛을 제공할 수 있어 좋다.In one embodiment of the present invention, the black cumin seed may be included in an amount of 0.5 to 15% by weight based on the total weight of the coffee composition. Preferably, it is included in an amount of 1 to 5% by weight, so that the strength of the coffee flavor is increased and it is good that it can provide a popular coffee taste by showing a high degree of preference in the sensory evaluation.
본 발명의 일 구현예에 있어서, 상기 커피 조성물은 대추 야자를 더 포함할 수 있다. 대추 야자를 더 포함하는 경우 커피의 풍미를 한층 향상시키며, 항산화 활성을 높일 수 있다.In one embodiment of the present invention, the coffee composition may further include a date palm. When the date palm is further included, the flavor of coffee is further improved, and antioxidant activity can be increased.
대추야자는 서부아시아와 북아프리카가 원산지인 대추야자나무 Phoenix dactylifera L.의 열매이며, 3~5 cm의 원형 또는 긴 타원형으로, 녹색에서 황색을 거쳐 적색으로 익으면 단맛을 낸다. 주로 과당, 포도당 및 설탕으로 구성되어 있고, 미네랄 성분으로 인, 철분 및 칼슘, 비타민 A, B1, B2, B12가 다량 함유되어 있다. 천식, 기관지염에 효과가 있고, 혈액 순환에 좋으며, 강장 효과가 높은 것으로 알려져 있다.Date palm is the fruit of Phoenix dactylifera L., a date palm tree native to Western Asia and North Africa. It has a round or long oval shape of 3 to 5 cm. It has a sweet taste when ripe from green to yellow to red. It is mainly composed of fructose, glucose and sugar, and contains a large amount of phosphorus, iron and calcium, vitamins A, B1, B2, and B12 as minerals. It is effective in asthma and bronchitis, is good for blood circulation, and is known to have a high tonic effect.
대추야자는 유기산이 거의 함유되어 있지 않아 액상 제제로 보관이 어려워, 주로 건조 대추야자를 차로 제조하거나 잼과 같이 과육을 빵에 도포하여 먹는다. 건 대추야자의 분쇄물을 본 발명에 따른 작두콩이 첨가된 커피 조성물에 첨가하는 경우, 대추야자의 미네랄 성분 및 비타민 성분을 섭취할 수 있고, 커피의 풍미를 더욱 좋게 할 수 있다. Date palm contains almost no organic acid, so it is difficult to store as a liquid formulation, so it is mainly used to make dried date palms as tea or apply the pulp to bread like jam. When the pulverized dried date palm is added to the coffee composition to which green beans are added according to the present invention, the mineral and vitamin components of the date palm can be ingested, and the flavor of the coffee can be improved.
상술한 본 발명에 따른 작두콩이 첨가된 커피 조성물은 일회용 커피 티백, 드립백, 원두 스틱, 핸드드립 커피, 커피머신용 커피, 캡슐커피머신용 커피, 콜드브루 커피 또는 커피 음료에 포함되어 음용될 수 있다. The coffee composition to which green beans are added according to the present invention described above may be included in disposable coffee tea bags, drip bags, bean sticks, hand drip coffee, coffee for coffee machines, coffee for capsule coffee machines, cold brew coffee or coffee drinks. have.
구체적 일 예로서, 분말 형태의 상기 작두콩이 첨가된 커피 조성물을 원형의 드리퍼에 10 내지 15 g씩 담은 후 드립백에 담아 밀폐한 아이스 커피용 드립백을 제조할 수 있으며, 컵걸이가 있는 사각의 일회용 드립퍼에 7 내지 10 g씩 담은 후 드립백에 넣어 밀폐하여 일회용 드립백을 제조할 수 있으며, 분말 형태의 상기 작두콩이 첨가된 커피 조성물을 이용하여 콜드브루 커피 원액을 제조할 수 있다.As a specific example, 10 to 15 g of the coffee composition to which the green beans are added in powder form is put into a round dripper, and then a drip bag for iced coffee sealed by putting it in a drip bag can be manufactured. After putting 7 to 10 g of each in a disposable dripper, putting it in a drip bag and sealing it, a disposable drip bag can be prepared, and a cold brew coffee stock solution can be prepared using the coffee composition to which the green beans are added in powder form.
아울러 본 발명은 분말 형태의 작두콩이 아닌 액상 형태의 작두콩을 커피 조성물에 첨가함으로써 커피 음료를 제조할 수 있는데, 그 제조방법은 하기와 같다.In addition, according to the present invention, a coffee beverage can be prepared by adding green beans in liquid form, not beans in powder form, to the coffee composition, and the manufacturing method thereof is as follows.
작두콩 및 물을 중량 기준으로 1:10 내지 1:25의 비율로 혼합하고, 100 내지 150 ℃로 30분 내지 10시간 가열하여 작두콩 열수 추출물을 제조하는 단계;커피 및 상기 작두콩 열수 추출물을 1:0.5 내지 1:5로 혼합하여 커피 혼합물을 제조하는 단계; 및 상기 커피 혼합물에 정제수 또는 우유를 혼합하는 단계;를 포함할 수 있다. Mixing soybeans and water in a ratio of 1:10 to 1:25 by weight and heating at 100 to 150° C. for 30 minutes to 10 hours to prepare a hot water extract of green beans; Coffee and the hot water extract of soybeans are 1:0.5 to 1:5 mixing to prepare a coffee mixture; and mixing purified water or milk with the coffee mixture.
보다 구체적으로 살펴보면, 당업계에 알려진 통상적인 방법에 따라 콜드브루 커피를 추출한다. 이때 커피는 100 g으로 300 내지 500 ㎖를 추출할 수 있도록 1:3 내지 1:5의 비율이 바람직할 수 있다. Looking more specifically, cold brew coffee is extracted according to a conventional method known in the art. In this case, a ratio of 1:3 to 1:5 may be preferable so that 300 to 500 ml of coffee can be extracted with 100 g.
작두콩 열수 추출물을 제조하기 위하여, 작두콩과 물의 비율은 1:10 내지 1:25, 바람직하게는 1:15 내지 1:20의 비율로 센불에서 끓이고, 약불에서 30분 이상 가열한 후 실온에서 냉각시키거나, 증기 회수용 냉각기가 부착된 약탕기를 이용하여 100 ℃ 이상에서 5 내지 10 시간 가열하여 작두콩 열수 추출물을 제조할 수 있다. 상기 추출한 콜드브루 커피를 작두콩 열수 추출물과 혼합하여 정제수로 농도를 조절할 수 있다. 좋게는 상기 커피 및 작두콩 열수 추출물의 비율은 1:0.5 내지 1:4, 보다 좋게는 1:0.5 내지 1:2인 것이 커피의 향을 유지하면서도 작두콩의 고소한 맛을 느끼기에 적합하다. 용도에 따라 정제수 대신 우유를 첨가하여 라떼 음료를 제조할 수 있으며, 설탕 또는 과당을 첨가하여 당도를 조절할 수 있다.In order to prepare the hot water extract of green beans, the ratio of green beans and water is 1:10 to 1:25, preferably 1:15 to 1:20, boil over high heat, heat over low heat for 30 minutes or more, and then cool at room temperature. Alternatively, the hot water extract of soybeans can be prepared by heating at 100° C. or higher for 5 to 10 hours using a yak-tang machine with a cooler for steam recovery. The concentration can be adjusted with purified water by mixing the extracted cold brew coffee with the hot water extract of green beans. Preferably, the ratio of the coffee and hot water extract of green beans is 1:0.5 to 1:4, and more preferably 1:0.5 to 1:2 is suitable for feeling the nutty taste of green beans while maintaining the aroma of coffee. Depending on the use, milk can be added instead of purified water to make a latte drink, and sugar or fructose can be added to adjust the sugar content.
본 발명에 따른 작두콩이 첨가된 커피 조성물은 물성 개선을 위하여 향료, 색소, 살균제, 산화방지제, 방부제, 보습제, 점증제, 무기염류, 유화제, 합성고분자 물질 등의 식품 첨가제를 더 포함할 수 있다. 예를 들어, 비타민 A, C, D, E, B1, B2, B6, B12, 니아신 (niacin), 비오틴 (biotin), 폴레이트 (folate), 판토텐산 (panthotenic acid), 아연(Zn), 철(Fe), 칼슘(Ca), 크롬(Cr), 마그네슘(Mg), 망간(Mn), 구리(Cu) 등의 미네랄, 라이신, 트립토판, 시스테인, 발린 등의 아미노산을 포함할 수 있다. The coffee composition to which green beans are added according to the present invention may further include food additives such as flavorings, pigments, bactericides, antioxidants, preservatives, moisturizing agents, thickeners, inorganic salts, emulsifiers, and synthetic polymer materials to improve physical properties. For example, vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, pantothenic acid, zinc (Zn), iron ( Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), minerals such as copper (Cu), and may include amino acids such as lysine, tryptophan, cysteine, and valine.
상기 방부제는 소르빈산 칼륨, 벤조산나트륨, 살리실산, 또는 데히드로초산나트륨일 수 있고, 상기 살균제는 표백분, 고도 표백분, 차아염소산나트륨 등일 수 있다. 상기 산화방지제는 부틸히드록시아니졸(BHA), 부틸히드록시톨루엔 (BHT)일 수 있다. 상기 색소는 타르색소와 같은 착색제, 아질산 나트륨, 아초산 나트륨 발색제와 같은 발색제일 수 있고, 아황산나트륨과 같은 표백제, 글루타민산나트륨 등의 조미료, 둘신, 사이클레메이트, 사카린, 나트륨 등의 감미료가 첨가될 수 있으며, 상기 첨가물은 식품의 종류에 따라 선별되고 적절한 양으로 사용될 수 있다.The preservative may be potassium sorbate, sodium benzoate, salicylic acid, or sodium dehydroacetate, and the disinfectant may be bleaching powder, high bleaching powder, sodium hypochlorite, and the like. The antioxidant may be butylhydroxyanisole (BHA) or butylhydroxytoluene (BHT). The colorant may be a colorant such as tar colorant, sodium nitrite or sodium nitrite colorant, and a bleaching agent such as sodium sulfite, a seasoning such as sodium glutamate, dulcine, cyclmate, saccharin, or a sweetener such as sodium may be added. and the additive may be selected according to the type of food and used in an appropriate amount.
또한 본 발명은 작두콩 응축수를 이용한 발아커피 제조방법을 제공한다. 구체적으로 앞서 기술한 증포 작두콩을 이용하여 커피 생두를 발아시킨 것으로서, 하기의 단계에 따라 제조될 수 있다.The present invention also provides a method for producing germinated coffee using condensed water from green beans. Specifically, green coffee beans are germinated using the above-described steamed green beans, and may be prepared according to the following steps.
본 발명에 따른 작두콩 응축수를 이용한 발아커피 제조방법은 작두콩의 스팀 처리 과정에서 생성된 응축수를 준비하는 단계;상기 작두콩 응축수에 커피 생두를 침지시키는 단계;상기 침지 후 표면에 덮개를 올리고, 10 내지 18시간 발아시키는 단계; 및 상기 발아된 커피 생두를 자연 건조 또는 40 내지 65 ℃로 6시간 이상 열풍 건조시키는 단계;를 포함한다.The method for producing germinated coffee using condensate water according to the present invention comprises the steps of: preparing condensed water generated during the steam treatment of green beans; immersing green coffee beans in the condensed water; placing a cover on the surface after immersion, and 10 to 18 time germination; and naturally drying the germinated green coffee beans or drying them with hot air at 40 to 65° C. for 6 hours or more.
작두콩의 응축수는 탕기에 물을 담아 가열하여 증기로 채반에 있는 작두콩을 찔 때 발생하는 증기가 액화된 것으로서, 상기 작두콩의 유효성분이 함유된 증기는 냉각기를 통해 탕기로 회수될 수 있는데, 회수된 응축수는 최초 투입한 물의 약 80 내지 90%에 달한다. 상기 응축수는 콩비린내 등으로 인해 음용하기에는 부적합할 수 있으나, 작두콩에 함유되어 있는 생리 활성 성분이 대부분 포함되어 있어 이를 이용한 발아커피를 제조함으로써 작두콩에 함유된 생리 활성 성분의 효능을 발휘할 수 있다. The condensed water of the beans is liquefied by steaming the beans in the tray with water by heating it with water in a pot. amounts to about 80 to 90% of the first input water. The condensed water may be unsuitable for drinking due to the smell of soybeans, but it contains most of the physiologically active ingredients contained in green beans.
따라서 작두콩 응축수로 발아시킨 본 발명에 따른 작두콩 응축수를 이용한 발아커피는 카페인 함량이 낮고, 생리활성 성분이 풍부하여, 커피를 보다 건강하게 즐길 수 있는 이점을 제공한다. 뿐만 아니라 작두콩 응축수로 침지시킨 발아커피는 커피음용시 끝맛에 나타나는 쓴맛을 저감시키는 효과를 제공한다. Therefore, the germinated coffee using the condensed water of the beans according to the present invention, which was germinated with the condensed water of the beans, has a low caffeine content and is rich in physiologically active ingredients, thereby providing the advantage of being able to enjoy coffee more healthily. In addition, the germinated coffee immersed in condensed water from green beans provides the effect of reducing the bitterness that appears in the end taste when drinking coffee.
또한 본 발명은 상기 작두콩 응축수에 커피 생두를 침지시키기 전, 발아를 용이하게 하기 위하여 -10 내지 -20 ℃에서 5 내지 12시간 동안 춘화처리(vernalization)하는 단계;를 더 포함할 수 있다. 상기 춘화처리 단계를 통해 커피생두를 저온처리 함에 따라 휴면을 타파하여 발아가 용이하게 이루어질 수 있다.In addition, the present invention may further include a step of vernalization at -10 to -20°C for 5 to 12 hours to facilitate germination before immersing the green coffee beans in the condensed water. As the green coffee beans are treated at a low temperature through the vernalization treatment step, the dormancy is broken so that germination can be facilitated.
커피 생두를 침지시키기 위한 작두콩 응축수는 20 내지 40 ℃ 인 것이 좋다. 바람직하게는 20 내지 25℃인 것이 작두콩의 주요 생리 활성 성분이 커피에 흡수되는 효과가 뛰어나며, 커피의 주요 성분이 침출되어 유실되는 것을 방지할 수 있다. The condensed water for immersing the green coffee beans is preferably 20 to 40 °C. Preferably, when the temperature is 20 to 25° C., the effect of absorption of main physiologically active ingredients of green beans into coffee is excellent, and it is possible to prevent the main ingredients of coffee from being leached and lost.
상기 침지 시간은 바람직하게는 10 내지 12시간인 것이 적당하다. 침지 시 표면이 마르지 않도록 덮개를 사용하며, 서너 시간에 한 번씩 뒤집어 주는 것이 좋다. 발아가 종료되어 커피생두를 건조시키는 단계는 자연건조, 열풍건조 및 동결건조에서 선택되는 어느 하나 이상의 방식으로 진행될 수 있다. 구체적으로 자연건조를 한 후, -20 ℃ 내지 -10 ℃의 온도의 냉동고에 3시간 내지 5시간 보관하는 등 자연건조 및 동결건조를 병행할 수 있다. 열풍건조는 건조기의 조건에 따라 온도 및 시간을 다양하게 조절하는 것이 가능하나, 처리 전 커피생두의 중량을 기준으로 처리 후 커피생두의 중량이 95 내지 105 중량%가 되었을 때 종료하는 것이 커피의 향미를 유지시키는 데 좋다.The immersion time is preferably 10 to 12 hours. When immersing, use a cover to prevent the surface from drying out, and it is recommended to turn it over once every three to four hours. The step of drying the green coffee beans after germination is completed may be performed by any one or more methods selected from natural drying, hot air drying, and freeze drying. Specifically, after natural drying, natural drying and freeze-drying may be performed in parallel, such as storing for 3 to 5 hours in a freezer at a temperature of -20 °C to -10 °C. Although it is possible to control the temperature and time in various ways according to the conditions of the dryer, the hot air drying is terminated when the weight of green coffee beans reaches 95 to 105 wt% after treatment based on the weight of green coffee beans before treatment. good for maintaining
본 발명의 일 구현예에 있어서, 상기 작두콩 응축수 100 중량부 기준으로 커피 생두는 50 내지 100 중량부로 포함될 수 있다. In one embodiment of the present invention, 50 to 100 parts by weight of green coffee beans may be included based on 100 parts by weight of the condensed water.
본 발명은 상술한 작두콩 응축수를 이용한 발아커피의 제조방법에 따라 제조된 발아커피를 포함하는 커피 티백, 커피 음료를 제공할 수 있다.The present invention can provide a coffee tea bag and a coffee beverage containing the germinated coffee prepared according to the method for producing germinated coffee using the condensed water of green beans.
이하 하기의 실시 예를 통하여 본 발명에 대해 설명하고자 한다. 다만, 하기의 실시 예는 본 발명을 구체적으로 설명하기 위한 것으로, 본 발명의 범위를 하기의 실시 예로 한정하는 것은 아니며, 통상의 기술자라면 본 발명의 권리범위 내에서 본 명세서에 기재된 내용의 여러 가지 변형된 형태를 실시할 수 있다.Hereinafter, the present invention will be described with reference to the following examples. However, the following examples are for describing the present invention in detail, and the scope of the present invention is not limited to the following examples, and those of ordinary skill in the art may A modified form may be implemented.
[실시예 1] 작두콩이 첨가된 커피 조성물 제조[Example 1] Preparation of coffee composition containing green beans
전남 함평군에서 재배된 유기농 작두콩 1 kg을 홍삼제조기(홍삼박사 HD-7000, 진흥테크)에 넣고, 96 ℃로 12시간 동안 스팀 처리하여 찐 후, 60 ℃에서 8시간 동안 열풍 건조하여, 증포 작두콩을 준비하였다.1 kg of organic green beans grown in Hampyeong-gun, Jeollanam-do are placed in a red ginseng maker (red ginseng Dr. HD-7000, Jinheung Tech), steamed at 96 ℃ for 12 hours, steamed, and then dried with hot air at 60 ℃ for 8 hours to make steamed green beans. prepared.
로스터의 드럼 온도를 170~190 ℃로 예열한 후, 증포 작두콩을 로스터에 투입하였다. 150~160 ℃가 되어 팝핑(poping)이 일어난 후, 170 ℃에서 화력을 차단하고 드럼의 온도로만 로스팅을 진행하여 작두콩의 색이 전체적으로 황갈색을 띠었을 때, 작두콩을 배출하여 빠르게 냉각시켰다. 로스팅한 작두콩을 0.3 내지 0.7 mm의 입자 크기가 되도록 분쇄하여 작두콩 분말을 형성하고, 커피 분말과 1:1의 비율이 되도록 혼합하여 작두콩이 첨가된 커피 조성물을 제조하였다.After preheating the drum temperature of the roaster to 170 ~ 190 ℃, the steamed green beans were put into the roaster. After popping occurred at 150-160 °C, the heat was turned off at 170 °C and roasting was carried out only at the temperature of the drum. The roasted beans were pulverized to have a particle size of 0.3 to 0.7 mm to form a bean powder, and mixed with the coffee powder in a ratio of 1:1 to prepare a coffee composition to which the beans were added.
[실시예 2] 작두콩 및 블랙커민씨드가 첨가된 커피 조성물 제조[Example 2] Preparation of coffee composition containing green beans and black cumin seeds
커피 분말에 블랙커민씨드 분말을 전체 조성물의 1%, 3%, 6% 및 10%가 되도록 혼합한 것을 제외하면, 실시예 1과 동일한 방법으로 커피 조성물을 제조하였다.A coffee composition was prepared in the same manner as in Example 1, except that the coffee powder was mixed with black cumin seed powder to 1%, 3%, 6% and 10% of the total composition.
[실시예 3] 작두콩이 첨가된 커피 음료 제조[Example 3] Preparation of coffee drink added with green beans
통상적인 방법으로 커피 100 g에 대하여 300~500 ㎖의 콜드브루를 추출하였다. 작두콩 1 kg을 물 20 ℓ에 넣고, 증기 회수용 냉각기가 부착된 약탕기를 이용하여 100 ℃로 7시간 가열하여 작두콩 열수 추출물을 제조하였다. 콜드브루 커피와 작두콩 열수 추출물을 1:0.5, 1:1, 1:2, 1:3 및 1:4의 비율로 혼합한 후, 정제수로 농도를 조절하였다.300-500 ml of cold brew was extracted with respect to 100 g of coffee by a conventional method. 1 kg of soybeans was put in 20 liters of water and heated at 100° C. for 7 hours using a water heater equipped with a steam recovery cooler to prepare a hot water extract of green beans. Cold brew coffee and hot water extract of green beans were mixed in a ratio of 1:0.5, 1:1, 1:2, 1:3 and 1:4, and the concentration was adjusted with purified water.
[실시예 4] 작두콩 응축수를 이용한 발아커피 제조[Example 4] Preparation of germinated coffee using condensed water from green beans
작두콩 증포 과정에서 발생한 작두콩 응축수를 준비하고, 커피 생두를 -20 ℃에서 10시간 춘화 처리한 후, 90 ℃ 내외의 온수에 3분간 담구었다가 냉수로 깨끗이 세척하였다. 커피 생두를 1:1 비율의 준비된 30 ℃의 작두콩 응축수에 침지시키고, 표면이 마르지 않도록 덮개를 덮은 후, 10 시간을 유지하였다. 3~4시간 간격으로 커피 생두를 뒤집어 발아가 잘 이루어지도록 하였다. 발아가 종료된 커피 생두는 덮개를 제거하여 자연 건조 시킨 후, 60 ℃에서 8시간 동안 열풍 건조하여 작두콩이 응축수를 이용한 발아커피를 완성하였다. Condensate water generated during the bean steaming process was prepared, and green coffee beans were subjected to vernalization treatment at -20°C for 10 hours, immersed in hot water at around 90°C for 3 minutes, and then washed thoroughly with cold water. Green coffee beans were immersed in the prepared condensed water of 30° C. in a 1:1 ratio, covered with a cover to prevent the surface from drying out, and maintained for 10 hours. Green coffee beans were turned over every 3 to 4 hours to ensure good germination. After germination was completed, the green coffee beans were dried naturally by removing the cover, and then dried with hot air at 60° C. for 8 hours to complete germinated coffee using condensed water.
[실험예 1] 작두콩이 첨가된 커피 조성물의 항산화 활성 및 항염증 효과[Experimental Example 1] Antioxidant activity and anti-inflammatory effect of coffee composition containing green beans
1-1. DPPH 라디칼 소거능(Radical-scavenging) 활성1-1. DPPH radical scavenging activity
실시예 1에 따라 제조된 작두콩이 첨가된 커피 조성물(이하, '실시예 1 조성물'이라 함)의 항산화 활성 및 농도 의존적 특성을 나타내는지 여부를 분석하기 위하여, DPPH(1,1-diphenyl-2-picryhyfrazyl) 라디칼 소거능 활성을 측정하였다. 메탄올로 작두콩의 농도가 0.1%, 0.2%, 0.3%, 0.4% 및 0.5%이 되도록 실시예 1 조성물을 희석한 희석액, 작두콩이 첨가되지 않은 커피를 농도 0.1%이 되도록 메탄올에 희석한 희석액(이하 '비교예 1 조성물'이라 함) 및 대조구 표준시료인 비타민 C(Vit C, Sigma-Aldrich, MO, USA)를 96 well plate(SPL life sciences Co., Pocheon, Korea)에서 0.2 mM DPPH (Sigma-Aldrich, MO, USA) 용액과 1:1 (v/v)로 혼합하고 차광하여 실온에서 30분간 반응시킨 후, ELISA microplate reader(ELx808 ELISA, Bio Tek Instruments, Inc., VT, USA)를 사용하여 517 nm에서 흡광도(Ab)를 측정하였다. DPPH 라디칼 소거능 활성의 정도는 하기와 같이 계산하였고, 결과는 도 4에 도시되었다.In order to analyze whether the coffee composition with green beans prepared according to Example 1 (hereinafter referred to as 'Example 1 composition') exhibits antioxidant activity and concentration-dependent properties, DPPH (1,1-diphenyl-2) -picryhyfrazyl) radical scavenging activity was measured. A diluent in which the composition of Example 1 was diluted with methanol so that the concentration of green beans was 0.1%, 0.2%, 0.3%, 0.4%, and 0.5%, and a diluent obtained by diluting coffee without added beans in methanol to a concentration of 0.1% (hereinafter 'Composition of Comparative Example 1') and a control standard sample, vitamin C (Vit C, Sigma-Aldrich, MO, USA) in 96 well plate (SPL life sciences Co., Pocheon, Korea) 0.2 mM DPPH (Sigma- Aldrich, MO, USA) solution was mixed at 1:1 (v/v), and after blocking the reaction for 30 minutes at room temperature, using an ELISA microplate reader (ELx808 ELISA, Bio Tek Instruments, Inc., VT, USA) Absorbance (Ab) was measured at 517 nm. The degree of DPPH radical scavenging activity was calculated as follows, and the results are shown in FIG. 4 .
Antioxidant activity (%)=[(Control Ab-sample Ab)/Control Ab]×100Antioxidant activity (%)=[(Control Ab-sample Ab)/Control Ab]×100
비교예 1 조성물은 14%, 실시예 1 조성물의 농도 0.1% 처리시 24%, 실시예 1 조성물의 농도 0.2% 처리시 33%, 실시예 1 조성물의 농도 0.3% 처리시 54%, 실시예 1 조성물의 농도 0.4% 처리시 69%, 및 실시예 1 조성물의 농도 0.5% 처리시 77%로 측정되어, 실시예 1은 농도에 관계없이 작두콩을 첨가하지 않은 비교예 1에 비하여 DPPH 라디칼 소거능 활성이 높은 것으로 확인되었으며, DPPH 라디칼 소거능 활성 즉, 항산화 활성은 작두콩의 농도 의존적으로 증가함을 확인할 수 있었다. Comparative Example 1 composition was 14%, the concentration of the composition of Example 1 was treated with a concentration of 0.1%, the treatment was 24%, the concentration of the composition of Example 1 was 0.2%, the treatment was 33%, the concentration of the composition of Example 1 was 0.3%, and the treatment was 54%, Example 1 69% when treated with a concentration of 0.4% of the composition, and 77% when treated with a concentration of 0.5% of Example 1 composition It was confirmed that it was high, and it was confirmed that the DPPH radical scavenging activity, that is, the antioxidant activity, increased in a concentration-dependent manner of the green soybean.
1-2. RAW 264.7 세포에서 NO 생산 저해 효과1-2. Inhibition of NO production in RAW 264.7 cells
실시예 1 조성물의 NO 생성 억제능을 확인하기 위하여, RAW 264.7 세포에 실시예 1 조성물을 농도 0.1%, 0.2%, 0.3%, 0.4% 및 0.5%이 되도록 메탄올에 희석한 실시예 1 조성물, 커피 분말만을 0.1%의 농도로 메탄올에 희석한 비교예 1 조성물 및 2시간 동안 전처리한 후, LPS를 500 ng/㎖ 농도로 처리하여 24시간이 경과한 후 세포 배양 상층액을 Griess 시약과 반응시켜 NO의 생성량을 측정하여, 그 결과를 도 5에 나타내었다.Example 1 In order to confirm the NO production inhibitory ability of the composition, Example 1 composition diluted in methanol to a concentration of 0.1%, 0.2%, 0.3%, 0.4% and 0.5% of the composition of Example 1 in RAW 264.7 cells, coffee powder After pretreatment with the composition of Comparative Example 1 diluted in methanol to a concentration of 0.1% and pretreatment for 2 hours, LPS was treated at a concentration of 500 ng/ml, and after 24 hours had elapsed, the cell culture supernatant was reacted with Griess reagent to generate NO The production amount was measured, and the results are shown in FIG. 5 .
LPS에 노출된 RAW 264.7 세포에서 28.8 μM이 생성되었던 NO가 커피와 작두콩 1:2 (v/v) 혼합 조성물에서는 24.6 μM로 유의하게 감소되었다. 또한 1:3 (v/v) 혼합 조성물에서는 22.9 μM, 1:4 (v/v) 혼합 조성물에서는 19 μM로 관찰되어 NO의 생성은 작두콩의 농도가 증가함에 따라 농도 의존적으로 억제되는 것을 확인할 수 있었다.NO, which was produced at 28.8 μM in RAW 264.7 cells exposed to LPS, was significantly reduced to 24.6 μM in the coffee and bean 1:2 (v/v) mixture composition. In addition, it was observed at 22.9 μM in the 1:3 (v/v) mixed composition and 19 μM in the 1:4 (v/v) mixed composition, confirming that NO production was inhibited in a concentration-dependent manner as the concentration of green beans increased. there was.
[실험예 2] 작두콩 및 블랙커민씨드가 첨가된 커피 조성물의 관능평가[Experimental Example 2] Sensory evaluation of coffee composition with green beans and black cumin seeds added
블랙커민을 농도별로 첨가한 실시예 2에 따른 조성물(이하 '실시예 2 조성물'이라 함)을 포함하는 콜드브루 커피를 제조한 후 관능평가를 수행하였다. 관능평가는 9점(9 Point Headonic Scale) 기호 척도를 이용하여 기호도를 조사하였다. 관능평가 요원은 일반적인 커피 소비자 그룹으로 단맛, 신맛, 짠맛을 구별할 수 있는지를 확인하는 예비 테스트를 거쳐 25명을 선정하였다. After preparing cold brew coffee including the composition according to Example 2 (hereinafter referred to as 'Example 2 composition') in which black cumin was added by concentration, sensory evaluation was performed. For sensory evaluation, preference was investigated using a 9-point Headonic Scale. The sensory evaluation agent selected 25 people through a preliminary test to see if they could distinguish between sweet, sour, and salty tastes as a general group of coffee consumers.
패널 25명에 의해 검사된 관능평가 결과를 하기 표 1에 나타내었다. 블랙커민 1% 첨가(w/w) 커피의 기호도(5.7)와 3% 첨가 커피의 기호도(5.5)는 무첨가 커피의 기호도(5.1) 보다 우수한 것으로 평가되었으며, 6% 첨가 커피의 기호도(5)와 10% 첨가 커피의 기호도(4.96)는 무첨가 커피보다 낮은 것으로 평가되었다. The sensory evaluation results tested by 25 panelists are shown in Table 1 below. The preference (5.7) of coffee with 1% black cumin (w/w) and 3% of coffee (5.5) were evaluated to be superior to those of non-added coffee (5.1), and the preference of coffee with 6% added (5) and The preference (4.96) of 10% added coffee was evaluated to be lower than that of non-added coffee.
[실험예 3] 작두콩이 첨가된 커피 음료 관능평가[Experimental Example 3] Sensory evaluation of coffee drinks with green beans added
관능평가는 9점(9 Point Headonic Scale) 기호 척도를 이용하여 기호도와 특성 강도를 조사하였다. 관능평가 요원은 일반적인 커피 소비자 그룹으로 단맛, 신맛, 짠맛을 구별할 수 있는지를 확인하는 예비 테스트를 거쳐 25명을 선정하였다. 기초적인 설명과 교육 후에 설문에 응하도록 하였으며, 한 개의 시료를 평가한 후에는 반드시 입안을 물로 헹구고 다음 시료를 시음하도록 하였다. 시료는 난수표를 이용하여 세 자리 숫자로 표시하여 제공하였다.For sensory evaluation, preference and characteristic strength were investigated using a 9-point headonic scale. The sensory evaluation agent selected 25 people through a preliminary test to see if they could distinguish between sweet, sour, and salty tastes as a general group of coffee consumers. After basic explanation and education, they were asked to respond to the questionnaire, and after evaluating one sample, they were asked to rinse their mouth with water and taste the next sample. Samples were provided by displaying three-digit numbers using a random number table.
본 발명의 실시예 3에 따른 커피 음료로 관능평가용 시료를 제조하였다. 작두콩 열수 추출물의 첨가량이 0, 10, 30 및 50% (v/v)가 되도록 커피를 제조하여 관능평가를 실시한 결과를 도 6 및 도 7에 나타내었다. A sample for sensory evaluation was prepared with the coffee beverage according to Example 3 of the present invention. 6 and 7 show the results of sensory evaluation by preparing coffee so that the addition amount of the hot water extract of soybean beans was 0, 10, 30, and 50% (v/v).
전체적인 기호도에서는 작두콩 열수 추출물 10% 첨가 커피가 5.12로 무첨가 커피(비교예 2)의 5.0보다 높은 점수를 보였다. 그러나 30% 첨가 커피에서는 4.62로 감소하였으며, 50% 첨가 커피에서는 4.3으로 감소하였다. In terms of overall preference, coffee with 10% hot water extract from green beans was 5.12, which was higher than 5.0 for non-additive coffee (Comparative Example 2). However, it decreased to 4.62 with 30% added coffee and decreased to 4.3 with 50% added coffee.
색에 의한 외관의 차이는 식별 가능한 수준으로 달라지지 않았으며, 향기의 강도는 작두콩 첨가농도에 의존적으로 감소하는 경향을 보이다가 50% 첨가 커피에서는 작두콩 향의 증가가 두드러져 향기의 강도가 높아지는 것으로 나타났다.The difference in appearance by color did not change to a discernable level, and the intensity of the aroma showed a tendency to decrease depending on the concentration of green beans added. .
쓴맛과 신맛은 작두콩의 첨가 농도에 따라 전반적으로 증가하는 경향을 보였다. 일반적으로 커피에 타소재가 첨가될 경우 이취에 의해 기호도에 부정적인 영향을 끼치는 경우가 많은 편이지만, 증포 작두콩의 경우 커피 대용 음료로 활용될 정도로 커피와 유사한 맛이 있어서 기호도에 미치는 부정적인 영향이 적었던 것으로 해석된다.Bitter taste and sour taste showed a tendency to increase overall according to the added concentration of green soybeans. In general, when other materials are added to coffee, there are many cases where it negatively affects the taste due to off-flavor. interpreted as
[실험예 4] 작두콩 응축수를 이용한 발아커피의 총 폴리페놀 함량 측정[Experimental Example 4] Measurement of total polyphenol content of germinated coffee using condensed water from green beans
실시예 4에 따른 작두콩 응축수를 이용한 발아커피, 비발아커피(비교예 3) 및 정수 발아커피(비교예 4)를 SDW에 64배 희석한 후(1.56%), 50 ㎕씩 웰에 넣었다. 이후 Folin-Ciocalteu's phenol reagent(2M)를 50 ㎕씩 넣고 25℃ 실온에서 3분동안 반응시켰다. 10% Na2Co3를 50 ㎕ 가하여 혼합한 후, 빛을 차단하고 1시간 방치한 후, UV-visible spectrometer로 760 nm에서 흡광도를 측정하였다. 그 결과를 아래 표 2 및 도 8에 나타내었다.Germinated coffee, non-germinated coffee (Comparative Example 3) and purified germinated coffee (Comparative Example 4) using condensed water from green beans according to Example 4 were diluted 64-fold in SDW (1.56%), and then 50 μl of each was put into the wells. Then, 50 μl of Folin-Ciocalteu's phenol reagent (2M) was added and reacted at room temperature at 25° C. for 3 minutes. After mixing by adding 50 μl of 10% Na 2 Co 3 , blocking the light and leaving it for 1 hour, absorbance was measured at 760 nm with a UV-visible spectrometer. The results are shown in Table 2 and FIG. 8 below.
실시예 4에 따른 작두콩 응축수를 이용한 발아커피, 비발아커피(비교예 3) 및 정수 발아커피(비교예 4)의 총 폴리페놀 함량을 측정하였을 때, 64배 희석에서 실시예 4의 경우가 109%로 가장 높았으며 비교예 3 및 비교예 4는 각각 93%, 95%로 나타나, 작두콩 응축수를 이용하여 발아시킨 경우 항산화 활성이 향상된 것을 확인할 수 있었다.When the total polyphenol content of germinated coffee, non-germinated coffee (Comparative Example 3) and purified germinated coffee (Comparative Example 4) using condensed water from green beans according to Example 4 was measured, the case of Example 4 was 109 at a 64-fold dilution. %, and Comparative Examples 3 and 4 showed 93% and 95%, respectively, indicating that the antioxidant activity was improved when germinated using condensed soybean water.
Claims (16)
상기 스팀 처리된 작두콩을 40 내지 70 ℃에서 5시간 내지 10시간 열풍 건조하여 증포(蒸暴) 작두콩을 제조하는 단계;
상기 증포 작두콩을 150 내지 190 ℃에서, 10 내지 20분간 로스팅하는 단계;
상기 로스팅한 작두콩을 분쇄하는 단계; 및
상기 분쇄된 작두콩을 커피와 혼합하는 단계;를 포함하고,
상기 작두콩은 커피 조성물 전체 중량 기준으로 10 내지 70 중량%로 포함되는, 작두콩이 첨가된 커피 조성물 제조방법.steaming the green beans at 80 to 120° C. for 5 to 24 hours;
preparing steamed green beans by drying the steam-treated beans with hot air at 40 to 70° C. for 5 to 10 hours;
roasting the steamed green beans at 150 to 190° C. for 10 to 20 minutes;
grinding the roasted beans; and
Including; mixing the pulverized beans with coffee;
The method for producing a coffee composition to which the beans are added, wherein the beans are included in an amount of 10 to 70% by weight based on the total weight of the coffee composition.
상기 증포 작두콩은 스팀 처리되기 전 작두콩 중량 대비 90 내지 110 중량%인, 작두콩이 첨가된 커피 조성물 제조방법.The method of claim 1,
The steamed green beans are 90 to 110% by weight based on the weight of the beans before being steamed, the method for producing a coffee composition to which beans are added.
상기 스팀 처리하는 단계 및 스팀 처리된 작두콩을 건조하는 단계를 2회 내지 6회 반복하는 단계를 더 포함하는, 작두콩이 첨가된 커피 조성물 제조방법.The method of claim 1,
The method of claim 1 , further comprising repeating the steaming step and drying the steamed beans 2 to 6 times.
상기 커피 조성물은 블랙커민씨드를 포함하는, 작두콩이 첨가된 커피 조성물 제조방법.The method of claim 1,
The coffee composition is a method for producing a coffee composition containing black cumin seeds, coffee beans are added.
상기 블랙커민씨드는 커피 조성물 전체 중량 기준으로 0.5 내지 15 중량%로 포함되는, 작두콩이 첨가된 커피 조성물 제조방법.7. The method of claim 6,
The black cumin seed is included in an amount of 0.5 to 15% by weight based on the total weight of the coffee composition.
상기 작두콩 응축수에 커피 생두를 침지시키는 단계;
상기 침지 후 표면에 덮개를 올리고, 10 내지 18시간 발아시키는 단계; 및
상기 발아된 커피 생두를 자연 건조 또는 40 내지 65 ℃로 6시간 이상 열풍 건조시키는 단계;를 포함하고,
상기 작두콩 응축수는 작두콩을 80 내지 120 ℃에서 5 내지 24시간 스팀 처리하여 발생하는 증기가 액화된 것인, 작두콩 응축수를 이용한 발아커피 제조방법.preparing condensate generated in the steam treatment process of beans;
immersing green coffee beans in the bean condensate;
Putting a cover on the surface after the immersion, and germinating for 10 to 18 hours; and
Including; natural drying or hot air drying of the germinated green coffee beans at 40 to 65°C for 6 hours or more;
The method for producing germinated coffee using condensed beans, wherein the condensed water is liquefied steam generated by steaming the beans at 80 to 120° C. for 5 to 24 hours.
상기 작두콩 응축수는 20 내지 40 ℃인, 작두콩 응축수를 이용한 발아커피 제조방법.12. The method of claim 11,
The method for producing germinated coffee using the condensed bean condensate is 20 to 40 ℃.
상기 작두콩 응축수 100 중량부 기준으로 커피 생두는 50 내지 100 중량부로 포함되는, 작두콩 응축수를 이용한 발아커피 제조방법.12. The method of claim 11,
A method for producing germinated coffee using condensate from green beans, wherein 50 to 100 parts by weight of green coffee beans are included based on 100 parts by weight of the condensed water.
상기 커피 생두를 침지 시키기 전, -10 ℃ 내지 -20 ℃에서 5 내지 12시간 동안 춘화처리하는 단계;를 더 포함하는, 작두콩 응축수를 이용한 발아커피 제조방법.12. The method of claim 11,
Before immersing the green coffee beans, the method of producing germinated coffee using condensed water from green beans, further comprising the step of performing a vernalization treatment at -10°C to -20°C for 5 to 12 hours.
15. A coffee beverage comprising germinated coffee using condensate of green beans prepared according to any one of claims 11 to 14.
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