KR102461828B1 - A method of producing coffee beans by fermentation and aging using mushroom extract and fruit extract - Google Patents

Abstract

The present invention provides coffee beans produced by fermenting and aging coffee beans using a mushroom extract and a fruit extract. An objective of the present invention is to provide coffee beans which improves the taste of coffee; can create a new unique sweet taste that has never existed before and a healthy form of coffee culture, through a fermentation process using enzymes; and helps the immunity and health of a human body.

Description

{A method of producing coffee beans by fermentation and aging using mushroom extract and fruit extract}

The present invention relates to a method for producing coffee beans by fermentation and aging using a mushroom extract and a fruit extract.

Coffee was discovered by a shepherd in Ethiopia around the 3rd century and consumed as a stimulant by some classes until the 1500s. Recently, as it has been widely used as a preference tea, its value is being recognized again as the pharmacological mechanisms of various components contained in coffee are revealed.

Coffee is from the genus Rubiaceae Coffea, a tree in the tropics, and is made by roasting coffee beans, the seeds of the coffee cherry, and brewing it with water. Coffee is classified into Arabica, Robusta, and Liberica, and most countries prefer the mild taste and aroma of Arabica. 70% of the world's coffee cultivation is arabaca, 29% is bitter and weak, but grows well in lowlands, produces high yields, and is resistant to pests and diseases.

The composition of Arabica varieties is 0.8-1.4% caffeine and 14-16% polyphenols. This variety is cultivated in the highlands and is susceptible to disease, so the yield is low. Robusta varieties contain 1.7-4% caffeine and 20% polyphenols, so they are resistant to disease, yield high yields, and can be harvested easily because they are grown in lowlands.

In addition, although there is a slight difference depending on the region or type of coffee, it contains minerals, tannins, fat, sugar, moisture, protein, extract powder, fiber, etc., and analyzing the composition ratio of these components, caffeine 1.0 ~ 2.0 wt%, minerals 3-5 wt%, tannin 5-7 wt%, sugar 7-10 wt%, water 10-15 wt%, fat 10-13 wt%, protein 10-15 wt%, essence 15-20 wt% and fiber 25 to 35% by weight, and the like. Because coffee is a favorite food, it is intended to enjoy the aroma and taste, and the subtle aroma and unique taste of coffee are important factors in coffee to the extent that it depends on the content of caffeine or tannins.

On the other hand, beta-glucan does not directly attack cancer cells, but activates the immune function of normal human cells through a non-specific immune response to suppress the proliferation and recurrence of cancer cells, and activate macrophages to enter the body of cancer cells and enter various cytokines. It activates the immune function of T cells and B cells, which are immune cells, by promoting the secretion of Cytokine. In addition, beta-glucan is reported to have an anti-obesity effect by suppressing the formation and accumulation of body fat by improving lipid metabolism and having excellent effects on lowering blood sugar and blood cholesterol.

Currently, there is a technical demand for coffee beans that supply health-oriented ingredients such as beta-glucan to coffee beans, and provide new taste and aroma while providing an improved level of taste and aroma.

Patent Document 1: Korean Patent Publication No. 10-2012-0022241

The present invention has been devised to solve the above problems, and the object of the present invention is to improve the taste of coffee and to create a new unique sweet taste and healthy form of coffee culture through the fermentation and aging process using enzymes. , to provide coffee beans that help the body's immunity and health.

The problems of the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the present invention

It provides coffee beans prepared by fermenting and aging coffee beans using mushroom extracts and fruit extracts.

Also, the present invention

preparing a mushroom extract using a mushroom mixture including shiitake mushroom, cordyceps and shiitake;

preparing a fruit extract using a fruit mixture comprising oranges and lemons;

Preparing coffee beans by putting coffee beans into water at a temperature of 10-30° C., soaking for 5-15 minutes, and then filtering;

100 parts by weight of the prepared coffee beans, 5 parts by weight of the prepared mushroom extract, 5 parts by weight of the prepared fruit extract, and 0.1-1 parts by weight of the sea salt were put in a mixer and heated at a temperature of 40° C. for 10-20 minutes. stirring;

Putting the stirred mixture into a fermenter, sealing the airtight, and fermenting for 5-30 days at a temperature of 25-75 ℃;

Taking out the fermentation-aged mixture and drying it for 3 days at a temperature of 30-70° C. to prepare coffee beans; provides a method for producing coffee beans, including.

In addition, the step of preparing the mushroom extract,

After washing the mushroom mixture containing shiitake mushrooms, cordyceps and shiitake mushrooms, the mushroom mixture is placed in an extractor and extracted at a temperature of 60-80° C. for 24-72 hours; and filtering the extract obtained by extraction on a cloth and cooling it for 1-3 hours to prepare a mushroom extract;

The step of preparing the fruit extract,

Washing the fruit mixture containing oranges and lemons, putting them in a blender to prepare juice; And filtering the prepared juice on a cloth to prepare a fruit extract; characterized in that it comprises a.

Coffee beans according to the present invention improve the taste of coffee and create a new unique sweet taste and a healthy form of coffee culture that are not in the world through a fermentation and aging process using enzymes, and help the immune and health of the human body.

1 is a flowchart showing a method for producing coffee beans according to the present invention,

Hereinafter, various embodiments will be described in more detail with reference to the accompanying drawings. The embodiments described herein may be variously modified. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, specific embodiments disclosed in the accompanying drawings are only provided to facilitate understanding of various embodiments. Therefore, the technical spirit is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and scope of the invention.

Terms including ordinal numbers such as first, second, first, second, etc. may be used to describe various elements, but these elements are not limited by the above-described terms. The above terminology is used only for the purpose of distinguishing one component from another component.

In this specification, terms such as 'comprising' or 'having' are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist, but one or more other features It is to be understood that this does not preclude the possibility of the presence or addition of numbers, steps, operations, components, parts, or combinations thereof. When it is said that an element is 'connected' or 'connected' to another element, it is understood that it may be directly connected or connected to the other element, but other elements may exist in between. it should be On the other hand, when it is mentioned that a certain element is 'directly connected' or 'directly connected' to another element, it should be understood that the other element does not exist in the middle.

In addition, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be abbreviated or omitted.

The present invention provides coffee beans prepared by fermenting and aging coffee beans using a mushroom extract and a fruit extract.

Coffee beans according to the present invention improve the taste of coffee and create a new unique sweet taste and a healthy form of coffee culture that are not in the world through a fermentation and aging process using enzymes, and help the immune and health of the human body.

In addition, the coffee beans according to the present invention have a beta-glucan content of 248.48 mg/g and high as 10.2%, providing a new coffee good for health.

Also, the present invention

preparing a mushroom extract using a mushroom mixture including shiitake mushroom, cordyceps and shiitake;

preparing a fruit extract using a fruit mixture comprising oranges and lemons;

Preparing coffee beans by putting coffee beans into water at a temperature of 10-30° C., soaking for 5-15 minutes, and then filtering;

100 parts by weight of the prepared coffee beans, 5 parts by weight of the prepared mushroom extract, 5 parts by weight of the prepared fruit extract, and 0.1-1 parts by weight of the sea salt were put in a mixer and heated at a temperature of 40° C. for 10-20 minutes. stirring;

Putting the stirred mixture into a fermenter, sealing the airtight, and fermenting for 5-30 days at a temperature of 25-75 ℃;

Taking out the fermentation-aged mixture and drying it for 3 days at a temperature of 30-70° C. to prepare coffee beans; provides a method for producing coffee beans, including.

At this time, the method of manufacturing coffee beans according to the present invention is shown in a flow chart in FIG. 1 , and below, the method of manufacturing coffee beans according to the present invention will be described in detail step by step with reference to FIG. 1 .

First, the method for producing coffee beans according to the present invention includes the step of preparing a mushroom extract using a mushroom mixture containing shiitake mushrooms, cordyceps and shiitake mushrooms.

The step of preparing the mushroom extract,

After washing the mushroom mixture containing shiitake mushrooms, cordyceps and shiitake mushrooms, the mushroom mixture is placed in an extractor and extracted at a temperature of 60-80° C. for 24-72 hours; and filtering the extract obtained by extraction on a cloth and cooling it for 1-3 hours to prepare a mushroom extract.

In addition, the mushroom mixture was prepared by mixing shiitake mushroom, king oyster mushroom, sea oyster mushroom, shiitake mushroom, oyster mushroom, oyster mushroom, cordyceps and maca root in a weight ratio of 1.5:1.5:1.5:1.5:1:1:1:0.5 It is more preferable to include

The new mushroom (Agarikus blazei Murill) is also called 'white wild mushroom' or 'agaricus mushroom'. A research team led by Dr. Sinden of Pennsylvania State University in the United States and Dr. Lambert of Lambert Research Center, a research team led by Dr. Sinden of Pennsylvania State University in the U.S., and the fact that it is a rare mushroom that grows wild in an area called 'Piadade' on the outskirts of São Paulo, the capital of Brazil, and is very effective in preventing and treating cancer and adult diseases. It was first announced in 1965 by Compared to general mushrooms, it contains more carbohydrates, protein, and dietary fiber. Vitamins include vitamins B1, B2, nisin, and ergosterol, a precursor of vitamin D2, as well as various minerals and linoleic acid as main ingredients. It is also very rich in unsaturated fatty acids, nucleic acids, and amino acids. In particular, beta-glucan, a type of polysaccharide, activates the immune function of normal human tissue, suppresses the proliferation and recurrence of cancer cells, and promotes the production of interglucan and interferon, which activate the function of immune cells (Wanhee Park et al., Wonsaek Korea) Medicinal Mushroom Encyclopedia, Gyohaksa, 18p(1999).

The Hericium erinaceum has a hemispherical shape with a diameter of about 5-20 cm, and is mainly hung on a tree trunk. The top surface is densely covered with short hairs, and on the front side there are countless stingers measuring 1-5 cm in length, making it look similar to a hedgehog. It is white at first, but turns yellow or pale yellow as it matures. Tissue white, spongy, fruiting layer on needle surface. The spores are white, and the shape of the spores is spherical. It occurs alone on the stems of broad-leaved trees from summer to autumn, and leads a saprophytic life. When dry, it becomes a sponge and absorbs water. The roe deer mushroom is mainly used as an edible, medicinal, and anti-cancer mushroom. It can be cultivated in farmhouses, and artificial cultivation is mainly performed using sawdust.

The sea pine mushroom is a mushroom that grows only in pine forests grown in the wind, and is known to grow only under difficult growing conditions compared to other mushrooms. It is a plant that is difficult to grow not only in the inland regions of Korea but also near the seashore, but it is currently possible to artificially cultivate it through a lot of effort and experimentation. Among the nutrients contained in oyster mushroom, it has twice the potassium content and three times more calcium than the pine mushroom, and it is known that it is rich in magnesium and minerals, including beta-glucen and vitamins, and has excellent anticancer effect.

The shiitake mushroom (Lentinus edodes, or Continellus shiitake) is a wood rotting fungi that are parasitic on oaks as parasitic fungi. As pharmacological actions of shiitake mushrooms, antitumor, antibacterial, immune enhancement, cancer metastasis suppression, cancer suppression, decholesterol, prevention of poisoning of acidic foods, antiviral effect, promotion of plant growth, promotion of induction of fruiting body formation, etc. are known.

The oyster mushroom (Pleurotus ostreatus) has a white flesh, is flexible, and is recognized as a nutritionally excellent food, and is effective in promoting blood circulation, high blood pressure, and diabetes. is becoming In addition, studies on the antioxidant effect of oyster mushrooms have been actively conducted, and phenolic compounds including flavonoids and phenolic acids are known to have antioxidant activity. have.

The shiitake mushroom (Sparassis crispa) occurs from summer to autumn by agglomeration on a stem or stump near the root of a living tree. The white flowers look like clusters and have a scent similar to clusters. It grows wild on the stump or the edge of an old tree where conifers were cut in autumn. Oyster mushroom is effective in enhancing immunity, suppressing high blood pressure, suppressing blood sugar rise, improving blood circulation, and hematopoiesis.

The Cordyceps Cordyceps (Vegetable Worms) is characterized by parasitizing most insects as hosts and producing fruiting bodies on the corpses of the insects. Depending on the host type, there are Cordyceps militaris, which uses butterflies as a host, C. sobolifera, which uses cicadas as a host, and C. sphecocephala, which uses bees as a host, and other beetles and grasshoppers. , there is also Cordyceps Cordyceps, which hosts spiders. It is known to have effects such as strengthening immune function, anticancer, recovery of respiratory function, suppression of aging, recovery from fatigue, and suppression of obesity and anemia.

The maca root is a root part of maca (Lepidium meyenii), and maca (Lepidium meyenii) is a biennial herb of the Chinese cabbage family, and the root is mainly used for medicinal purposes. Maca, which is called the wild ginseng of the Andes and attracts attention as a superfood, is a radish-like plant and comes in three colors: yellow, red, and black. Maca is a plant that grows wild in the Andean Plateau at an altitude of 4000 meters above sea level in Peru. It is rich in various minerals and essential amino acids. Oxygen is scarce and contains various active ingredients to survive in harsh alpine conditions and maintain life, and these ingredients are known to be very helpful to human health. Maca contains large amounts of proin and arginine amino acids, which are major components of collagen.

In the present invention, the shiitake mushroom, shiitake mushroom, sea oyster mushroom, shiitake mushroom, oyster mushroom, oyster mushroom, cordyceps and maca root are included in a weight ratio of 1.5:1.5:1.5:1.5:1:1:1:0.5 To prepare a mushroom extract using the mushroom mixture. This may include a high content of beta-glucan.

Put the mushroom mixture in an extractor and extract at a temperature of 60-80° C. for 24-72 hours, filter the extract obtained by extraction with a cloth and cool it to prepare a mushroom extract, the mushroom extract is formed by decoction of the mushroom mixture in the extractor It may be an extract.

Next, the method for producing coffee beans according to the present invention includes preparing a fruit extract using a fruit mixture containing oranges and lemons.

The step of preparing the fruit extract,

Washing the fruit mixture containing oranges and lemons, putting them in a blender to prepare juice; and filtering the prepared juice on a cloth to prepare a fruit extract.

By applying the fruit extract, the unique taste and aroma of coffee beans can be introduced and palatability can be increased.

Next, the method for producing coffee beans according to the present invention includes preparing coffee beans by putting coffee beans in water at a temperature of 10-30° C., soaking them for 5-15 minutes, and filtering them.

In the above step, to prepare coffee beans to prepare coffee beans, soaked in water to prepare coffee beans. By using the coffee beans soaked through this process, the coffee beans, the mushroom extract and the fruit extract prepared in the previous step can be homogeneously mixed and absorbed.

Next, the method for producing coffee beans according to the present invention is a mixture comprising 100 parts by weight of the prepared coffee beans, 5 parts by weight of the prepared mushroom extract, 5 parts by weight of the prepared fruit extract, and 0.1-1 parts by weight of sea salt into a mixer and stirring at a temperature of 40° C. for 10-20 minutes.

In the above step, coffee beans, mushroom extract, fruit extract and sea salt are put in a mixer and stirred at a certain temperature to absorb and homogeneously mix the extracts and sea salt in the coffee beans.

The coffee beans, mushroom extract and fruit extract are preferably mixed in a weight ratio of 20:1:1, and sea salt is added thereto and mixed. The extract and sea salt are mixed and fermented when they go through a fermentation fermentation process at the rear end.

Next, the method for producing coffee beans according to the present invention includes putting the stirred mixture into a fermenter, sealing it so that air does not pass through, and fermenting and aging the mixture at a temperature of 25-75° C. for 5-30 days.

In this step, fermentation is performed.

Most preferably, it is fermented and aged at a temperature of 50° C. for 14 days to have excellent taste and aroma and to exhibit high beta-glucan content.

Next, the method for producing coffee beans according to the present invention includes the step of taking out the fermentation-aged mixture and drying the mixture at a temperature of 30-70° C. for 3 days to prepare coffee beans.

Hereinafter, the present invention will be described in more detail by way of the following examples.

However, the following examples are merely illustrative of the content of the present invention, and the scope of the present invention is not limited by the examples and experimental examples.

<Example 1> Preparation of coffee beans-1

A mushroom mixture was prepared by mixing oyster mushroom, cordyceps and shiitake in a weight ratio of 4:3:3, and after washing it, put the washed mushroom mixture in an extractor and decoction at 70°C for 48 hours to prepare an extract did. Then, filtered through a cloth and cooled for 2 hours to prepare a mushroom extract.

After washing oranges and lemons cleanly, put them in a blender and spin them until they become juice, take out the juices, put them in a sterilized and clean barrel, and then filter them with a cloth to remove residues to prepare fruit extracts.

Coffee beans were soaked in lukewarm water at 25°C, soaked for 10 minutes, washed and dried to prepare coffee beans.

10 kg of the prepared coffee beans, 500 g of the prepared mushroom extract, 500 g of the prepared fruit extract and 50 g of sea salt were mixed and put in a mixer and stirred at a temperature of 40° C. for 15 minutes.

The stirred mixture was put into a fermenter, sealed so as not to pass through, and fermented for 14 days at a temperature of 30°C.

The fermentation-aged mixture was taken out and dried at a temperature of 50° C. for 3 days to prepare coffee beans.

<Example 2> Preparation of coffee beans-2

Coffee beans were prepared in the same manner as in Example 1, except that the fermentation and aging process in Example 1 was performed at a temperature of 40° C. for 14 days.

<Example 3> Preparation of coffee beans-3

Coffee beans were prepared in the same manner as in Example 1, except that the fermentation and aging process in Example 1 was performed at a temperature of 50° C. for 14 days.

<Example 4> Preparation of coffee beans-4

Coffee beans were prepared in the same manner as in Example 1, except that the fermentation and aging process in Example 1 was performed at a temperature of 60° C. for 14 days.

<Example 5> Preparation of coffee beans-5

Coffee beans were prepared in the same manner as in Example 1, except that the fermentation and aging process in Example 1 was performed at a temperature of 70° C. for 14 days.

<Example 6> Preparation of coffee beans-6

As the mushroom mixture in Example 3 above, the weight of 1.5:1.5:1.5:1.5:1.5:1:1:1:1:0.5 of shiitake mushrooms, oyster mushroom, shiitake mushroom, oyster mushroom, oyster mushroom, cordyceps and maca root as the mushroom mixture Coffee beans were prepared in the same manner as in Example 3, except that the mushroom mixture mixed in the ratio was used.

<Experimental Example 1> Beta glucan content analysis

In order to confirm the beta-glucan content of the coffee beans prepared in Examples 1-6, the total beta-glucan content was measured using the beta-glucan measurement test method described in the Health Functional Foods Code. In addition, the coffee beans of Example 6 were requested to the Korea Functional Food Research Institute to accurately measure the beta-glucan content, and the content was measured. The results are shown in Table 1 and Figure 2 below.

Beta glucan content (%) Example 1 7.0 Example 2 7.7 Example 3 8.9 Example 4 7.2 Example 5 6.8 Example 6 10.2

As shown in Table 1, it was confirmed that the coffee beans according to the present invention had a high beta-glucan content of 6.8-10.2%. In particular, it was confirmed to have a higher beta-glucan content when fermented and aged for 14 days at a temperature of 50 ℃. Furthermore, it was confirmed that a higher beta-glucan content was exhibited when Shinnyeong mushroom, roe deer mushroom, sea oyster mushroom, shiitake, oyster mushroom, oyster mushroom, cordyceps and maca root were applied as a mushroom mixture.

In addition, it was confirmed that the beta-glucan content of Example 6 obtained by requesting the Korea Functional Food Research Institute was very high as 248.48 mg/g.

Furthermore, the coffee beans prepared in Example 1, Example 3 and Example 5 are shown in the photograph of FIG. 3, and it can be confirmed that there is a difference in the beta-glucan content due to the difference in the fermented level even when checked with the naked eye. there was. Bacteria are propagated by enzymes and mycelium, and it can be confirmed that the bacteria grow rapidly depending on the difference in temperature, and when the temperature is low or high, the growth of the bacteria is slow or rather removed.

<Experimental Example 2> Sensory test of complex fermented extract

In order to confirm the palatability of the coffee prepared from the coffee beans prepared in Examples 1-6, a sensory test was performed. After coffee was prepared using coffee beans prepared by roasting coffee beans, a sensory test was performed using this. The sensory test was conducted on 50 adult males and females. A 9-point symbolic scale was used, indicating that the points were bad, 5 points average, 7 points good, and 9 points very good, and the results are shown in Table 1 below.

color taste incense overall sign Example 1 8.0 8.1 7.9 8.0 Example 2 8.0 8.0 8.2 8.1 Example 3 8.1 8.2 8.2 8.2 Example 4 7.9 7.5 7.9 7.8 Example 5 7.6 7.2 6.8 7.4 Example 6 8.4 8.6 8.7 8.6

As shown in Table 2, it was confirmed that the coffee prepared by using the coffee beans according to the present invention had excellent taste. In particular, it was confirmed that the coffee beans of Example 6 were very excellent in color, taste, aroma, and overall preference of 8.4 to 8.7.

Claims (3)

preparing a mushroom extract using a mushroom mixture including shiitake mushroom, cordyceps and shiitake;
preparing a fruit extract using a fruit mixture comprising oranges and lemons;
Preparing coffee beans by putting coffee beans into water at a temperature of 10-30° C., soaking for 5-15 minutes, and then filtering;
100 parts by weight of the prepared coffee beans, 5 parts by weight of the prepared mushroom extract, 5 parts by weight of the prepared fruit extract, and 0.1-1 parts by weight of the sea salt were put in a mixer and heated at a temperature of 40° C. for 10-20 minutes. stirring;
Putting the stirred mixture into a fermenter, sealing the airtight, and fermenting for 5-30 days at a temperature of 30-50 ℃;
Taking out the fermentation-aged mixture and drying it for 3 days at a temperature of 30-70°C; Method of producing coffee beans comprising a. delete The method of claim 1,
The step of preparing the mushroom extract,
After washing the mushroom mixture containing shiitake mushrooms, cordyceps and shiitake mushrooms, the mushroom mixture is placed in an extractor and extracted at a temperature of 60-80° C. for 24-72 hours; and filtering the extract obtained by extraction on a cloth and cooling it for 1-3 hours to prepare a mushroom extract;
The step of preparing the fruit extract,
Washing the fruit mixture containing oranges and lemons, putting them in a blender to prepare juice; and filtering the prepared juice on a cloth to prepare a fruit extract.

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