KR102466537B1 - Manufacturing method of cold brew coffee - Google Patents

Abstract

A manufacturing method of cold brew coffee according to the present invention includes: a grinding step of grinding coffee beans; a slurry manufacturing step of manufacturing slurry by mixing 30 to 50 parts by weight of the ground coffee beans and 50 to 70 parts by weight of a mixed solution containing water; and an extraction step of extracting a coffee stock solution by adding the slurry to an extraction device and dropping an extract solution containing water at a constant flow rate of 1 to 10 ml/min. According to the manufacturing method of cold brew coffee of the present invention, a more complex flavor can be provided by adding a flavor which can satisfy various preferences while giving out the unique soft and deep taste of coffee beans and rich aroma of cold brew coffee. The present invention further provides the effect of preventing contamination by increasing preservability and storability, and ensuring food safety more reliably.

Description

Cold brew coffee manufacturing method {Manufacturing method of cold brew coffee}

The present invention relates to a method for producing cold brew coffee, and more specifically, it can satisfy various tastes by providing complex flavors, and at the same time, it can occur due to a process of extracting over a long period of time by increasing preservability and storability. It relates to a method for producing cold brew coffee that can prevent contamination and further maintain the unique aroma and taste of cold brew coffee for a long time while being uniform.

Coffee is a kind of favorite beverage in which only water-soluble ingredients are extracted after drying and roasting the seeds of the coffee tree fruit.

The method of extracting such coffee can be basically classified into an leaching method in which coffee beans are soaked in water and extracted, a filtration method in which coffee beans are filtered and extracted using a filter, and a pressurization method in which pressure is applied to extract.

In recent years, the cold brew extraction method, in which coffee beans are steeped in cold water rather than hot water for a long time, is widely used, and consumers are highly satisfied with it thanks to its unique clean and soft flavor.

As a prior art related to such cold brew coffee, 'coffee manufacturing method and apparatus' is disclosed in Korean Patent Registration No. 10-1671574.

The coffee manufacturing method of the present invention includes extracting cold brew coffee, injecting nitrogen into the cold brew coffee, and cooling the coffee injected with nitrogen. By injecting the nitrogen into the cold brew coffee, it is possible to maintain rich foam density and flavor in the iced coffee.

The above-described prior art provides a soft texture and constant flavor by injecting nitrogen into cold brew coffee to form a rich foam layer, and it is difficult to enhance the flavor of cold brew coffee itself. There is a limitation that a separate device is required.

Therefore, in order to solve the above problems, there is a need to develop a cold brew coffee manufacturing method that can be extracted more easily while providing complex flavors.

Korean Patent Registration No. 10-1671574

The main object of the present invention is to provide cold brew coffee with improved flavor and easier extraction.

Another object of the present invention is to provide a composition of flavor enhancers that can satisfy various tastes.

Another object of the present invention is to maximize the flavor of cold brew coffee by making the flavors more evenly matched.

In order to achieve the above object, a cold brew coffee manufacturing method according to the present invention includes a grinding step of grinding coffee beans; Preparing a slurry by mixing 30 to 50 parts by weight of the ground coffee beans and 50 to 70 parts by weight of a mixed solution containing water; An extraction step of extracting the coffee stock solution by adding the slurry to an extraction equipment and dropping an extract solution containing water at a constant flow rate of 1 to 10 ml / min.

Furthermore, the extract is characterized in that it further comprises 1 to 10 parts by weight of a flavor enhancer including Bergamot oil, Coconut oil, and Avocado oil.

In addition, the flavor enhancer is prepared by mixing 60 to 80 parts by weight of ethanol, 20 to 40 parts by weight of propylene glycol, and 0.1 to 5 parts by weight of bergamot oil to prepare a primary material; 60 to 80 parts by weight of the primary material, 10 to 20 parts by weight of sodium polyphosphate, 10 to 20 parts by weight of carnosic acid, and 0.1 to 5 parts by weight of coconut oil are mixed to obtain secondary manufacturing a substance; Flavor adjuvant containing 60 to 80 parts by weight of the secondary material, 5 to 20 parts by weight of glycerin esters of fatty acids, 0.1 to 5 parts by weight of avocado oil, and garden balsam extract It is characterized in that it is prepared through; mixing 1 to 10 parts by weight to complete the flavor enhancer.

Cold brew coffee manufacturing method according to the present invention,

1) By allowing water to permeate the ground coffee beans evenly, extraction can be made more easily, and at the same time, the deep taste of the beans themselves can be preserved and a rich aroma can be provided.

2) Cold brew coffee can have a softer and more complex flavor by adding aroma through a flavor enhancer,

3) As the flavors are evenly harmonized, the flavor of cold brew coffee is further enhanced, which has the effect of raising tasters' taste.

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1 is a photograph of the exterior of the extraction equipment of the present invention.
Figure 2 is a conceptual diagram showing the extraction equipment of the present invention.
Figure 3 is a flow chart showing a method for producing cold brew coffee of the present invention.
Figure 4 is a flow chart showing the flavor enhancer manufacturing steps of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The accompanying drawings are not drawn to scale, and like reference numbers in each drawing indicate like elements.

Figure 1 is a photograph of the appearance of the extraction equipment of the present invention, Figure 2 is a conceptual diagram showing the extraction equipment of the present invention.

Referring to FIGS. 1 and 2, the extraction equipment 1 of the present invention includes an extraction hopper 2, a water tank 3, a server 4, and a controller 5 to extract undiluted coffee. have.

First of all, the extraction equipment 1 is provided with an extraction hopper 2 to serve to accommodate slurry in which ground coffee beans are mixed with a small amount of water. At this time, the shape of the extraction hopper 2 is not particularly limited as long as it can accommodate the slurry, but it may preferably be a container having a cylindrical shape with an open top.

In addition, in order to prevent foreign substances such as dust, powder, and ground coffee from being mixed with the coffee undiluted solution in the process of preparing the cold brew coffee of the present invention, a separate device for preventing the inflow of foreign substances such as a filter, cover, sieve, filter paper, etc. Of course, it can be included in the open top of (2).

The extraction hopper 2 preferably extracts the coffee undiluted solution through the extract supplied through the water tank 3 to be described later in the state of accommodating the slurry and supplies it to the server 4 to be described later. More specifically, in the case of the extraction hopper 2, the extract can be supplied from the water tank 3 through an inlet hole provided on one side of the upper part, and as the extract supplied from the water tank 3 is dropped into the slurry by gravity Extracted in the coffee undiluted solution, the undiluted coffee solution is supplied to the server 4 to be described later through an outflow hole opened at one side of the lower portion of the extraction hopper 2.

Furthermore, the extraction equipment 1 may include a plurality of extraction hoppers 2 to enable mass production of cold brew coffee. In other words, a plurality of extraction hoppers 2 may be provided in one extraction equipment 1, and the plurality of extraction hoppers 2 may be spaced apart at predetermined intervals and arranged side by side.

Next, a water tank 3 is provided on the upper part of the extraction hopper 2, and an extraction liquid including water supplied for cold brew coffee extraction can be supplied to the extraction hopper 2. Here, the water tank (3) means a facility / facility / device capable of storing the extraction solution, and the water tank (3) is an extraction hopper (2) through an outlet provided on one side in a state of receiving the extraction solution supplied from the outside. extract can be supplied.

At this time, in the above description, it was said that the extraction equipment 1 of the present invention may have a plurality of extraction hoppers 2, and correspondingly, a plurality of outlets may also be provided.

In other words, it can be understood that the water tank 3 plays a role of supplying the extraction liquid to the extraction hopper 2 containing the slurry through the outlet.

A float for adjusting the water level can be installed inside the water tank 3, so that the extract liquid can be maintained at a constant water level in the water tank 3 and the overflow of the extract liquid can be prevented. You can do it, so skip it.

In addition, it can be said that the role of the solvent, that is, the extract, is important in preparing the cold brew coffee of the present invention. When the extract is stagnant for a long time in the water tank 3, there is a risk of contamination due to microbial growth. Therefore, a sterilization device may be additionally installed inside the water tank 3 for the purpose of further enhancing hygiene and safety of cold brew coffee and completely eliminating the possibility of deterioration. At this time, in the method of sterilization, since a conventional drinking water sterilizer can be selected and used, it should be noted that the method is not limited.

Furthermore, the water tank 3 may be located above the extraction hopper 2 to discharge the extract liquid by gravity or pressure, but preferably, a separate valve may be provided to control opening and closing. At this time, preferably, the outlet formed on one side of the water tank 3 may include a solenoid valve 6, where the solenoid valve 6 receives an electrical signal to flow fluid and gas. refers to a device that can control That is, the supply of the extraction liquid to the extraction hopper 2 can be controlled through the solenoid valve 6.

Such a solenoid valve 6 may have various shapes and types depending on the number of passages / opening/closing state of the passage / operating method, and it should be noted that there is no limitation in the type and number of solenoid valves 6.

Therefore, when the solenoid valve 6 is provided in this way, the controller 5 to be described later may include a function of controlling the supply of the extraction liquid dropped into the extraction hopper 2 by controlling the opening and closing of the solenoid valve 6. It may be, and a detailed description will be given later.

Subsequently, a server 4 is provided at one side of the lower portion of the extraction hopper 2 to receive the coffee undiluted solution supplied from the outlet of the hopper 2, and serves to receive the undiluted coffee. This can be referred to as a process in which, as in the conventional cold brew coffee stock solution preparation, the coffee stock solution is extracted by dropping the extract into a slurry containing coffee beans at a constant speed in the direction of gravity, and the coffee stock solution is extracted and dropped in the direction of gravity.

The server 4 as described above has an open top to accommodate the coffee undiluted solution extracted from the extraction hopper 2, and preferably includes a separate fixing means and can be detachably coupled with the extraction hopper 2. . That is, by combining the open top of the server 4 and the outlet hole of the extraction hopper 2 to provide a closed structure from the outside, it is possible to more easily accommodate the coffee undiluted solution and prevent unnecessary foreign substances from entering.

In addition, a sterilization device may be additionally installed inside the server 4 to suppress the growth of microorganisms, and a separate filter device may be provided as well.

Furthermore, the number of servers 4 is also not limited, and each server 4 may be formed in one extraction hopper 2, but preferably, one server 4 in a plurality of extraction hoppers 2 can be formed

The controller 5 means any kind of hardware device including at least one processor, and may be understood as encompassing software configurations operating in the corresponding hardware device according to embodiments.

In more detail, the controller 5 of the present invention can control the driving of the solenoid valve 6 to adjust the supply of the extraction solution dripped from the water tank 3.

To this end, the controller 5 may perform a function of storing extraction data, and in this case, the extraction data may basically include the opening time and opening interval of the solenoid valve 6. At this time, the extraction data can be set to Second, Minute, Hour, etc., but it should be noted that there is no limit to the value.

Furthermore, when the extraction equipment 1 has a plurality of outlets and is interlocked with a plurality of solenoid valves 6, the power on/off of each solenoid valve and the total extraction time may also be included, and may be input together as extraction data. have.

At this time, the extracted data may be input from the user terminal, and for this purpose, the user terminal may include a data input means for inputting the extracted data. More specifically, a mouse or a keyboard may be used as a means for inputting data, but preferably, the terminal itself includes a touch screen to perform input through a touch input method through a touch screen display.

In other words, the user terminal can input the extracted data through the data input means provided in the user terminal, and through this, the extracted data can be equipped with a function of transmitting the extracted data to the controller 5 .

In addition, the controller 5 of the present invention controls the opening and closing of the solenoid valve 6 by controlling the magnetic force that is the driving source of the solenoid valve 6, more preferably the flow of current that generates the magnetic force. .

As an example, when a current flows by the controller 5, a magnetic field is generated to open the solenoid valve 6, and when current does not flow, a magnetic field is not generated and the solenoid valve 6 may be closed. Please refer to the solenoid valve control method in , so it is omitted.

Since there is no separate restriction on the location of the controller 5, it may be provided integrally with the extraction equipment 1, but preferably, as shown in FIG. 1, it may be provided separately from the extraction equipment 1 .

In this case, the controller 5 may be connected to the extraction equipment 1 through wired communication that forms a physical channel using communication lines such as cables, wires, and wires, but through wireless communication such as Bluetooth and Wi-Fi. It can be said that it is most preferable to be connected with the extraction equipment (1).

In addition, the controller 5 of the present invention may be a PLC (Programmable Logic Controller) as a preferred embodiment, and as an example, the concentration of the extracted coffee undiluted solution is measured, and the speed / The supply of the extract may be adjusted by controlling the temperature/total amount/time.

Therefore, through this configuration, it is possible to remotely control the operation of the solenoid valve 6 through the controller 5 to perform automatic production through the extraction equipment 1, so that the cold brew coffee of the present invention is unmanned. It has the advantage of eliminating the hassle of checking periodically and producing more efficiently.

In addition, by providing a separate means capable of preventing foreign matter from being mixed in from the outside and inhibiting the growth of microorganisms, it is possible to ensure more hygienic extraction of the coffee undiluted solution without the risk of spoilage and deterioration.

3 is a flow chart showing a method for preparing cold brew coffee according to the present invention.

Referring to FIG. 3, the cold brew coffee manufacturing method of the present invention is characterized by comprising a grinding step (S11), a slurry preparing step (S12), and an extraction step (S13). Here's a description of each step:

(S11) crushing step

First, a step of grinding coffee beans is performed. Here, coffee beans refer to roasted coffee beans that have a unique taste and aroma as physical/chemical changes occur by applying heat to green beans. Types of these coffee beans may include Arabica, Liberica, Canephora, etc., but are not particularly limited.

At this time, the flavor of the coffee beans produced may vary according to the time when heat is applied to the green beans, and it would be most preferable to adjust according to the taster's preference. In addition, there is no particular limitation on the method of manufacturing coffee beans, and for more detailed descriptions, refer to conventional drum roasting, hot-air roasting, baked roasting, etc., so that they are omitted. do.

Grinding is also referred to as grinding in other words, and may also be referred to as a process of increasing the surface area of coffee beans in order to more easily extract the coffee undiluted solution in an extraction step to be described later. At this time, depending on the size of the ground coffee beans, that is, the particle size, it can be classified into very fine grind, fine grind, medium grind, and coarse grind.

More specifically, very fine grinding has a particle size of less than 0.3mm, similar to powder/flour, and is suitable for espresso machines and Turkish coffee brewing methods. Fine grinding has a particle size of 0.5mm, similar to sugar powder, and is suitable for moka pots and siphons. Medium grinding has a particle size of 0.5mm to 1.0mm similar to millet, a type of grain, and is suitable for hand drip coffee and coffee makers. Coarse grinding has a particle size of 1.0 mm or more, similar to sesame seeds, and is suitable for French presses.

At this time, if the grinding degree of coffee beans is not suitable, under extraction in which extraction does not occur sufficiently or over extraction in which extraction occurs excessively may occur. Therefore, it can be said that the coffee beans of the present invention preferably have a particle size of 0.5 mm to 1.0 mm corresponding to medium grinding. In addition, since a conventional roller mill, hammer mill, vibration mill, etc. can be used in the method of grinding the beans, the method is not limited.

(S12) slurry preparation step

Next, a slurry is prepared by mixing 30 to 50 parts by weight of ground coffee beans and 50 to 70 parts by weight of a mixed solution containing water.

Here, the mixed solution is used as a slurry solvent, and is based on containing water. In other words, water may be used most basically as the mixture of the present invention, but the mixture may further include additional ingredients in addition to water for the purpose of enhancing the flavor of the cold brew coffee of the present invention or reinforcing nutritional components.

In addition, water is drinkable drinking water, and examples of such drinking water may include purified water that has undergone purification treatment, spring water eluted through cracks in rocks or strata, mineral water without microorganisms raised from underground aquifers, etc., but preferably It is possible to minimize the concern of contamination or deterioration of the cold brew coffee of the present invention by selecting and using sterilizing water. In other words, it is possible to use sterilizing water from which impurities such as microorganisms, solid particles, and organic matter are removed. At this time, in the method of manufacturing sterilizing water, reference is made to a conventional sterilizing water purification device, so it is omitted.

In general, water can be said to be an important factor in coffee extraction. More specifically, the flavor of coffee may vary depending on the hardness of the water. At this time, the hardness of water means the concentration of magnesium ions (Mg2+) and calcium ions (Ca2+) dissolved in water. The higher the hardness, the more magnesium ions and calcium ions are contained. It is known that such magnesium ions and calcium ions can help in coffee extraction, as well as play a role in adjusting the acidity and flavor of coffee prepared accordingly. For example, the lower the hardness of the water, the softer the flavor, and the higher the hardness of the water, the bitter. Therefore, a separate precipitate removal method, complex salt method, cation exchange resin method, etc. may be accompanied to adjust the water hardness in consideration of the taster's preference.

In addition, the amount of the mixed liquid used in the slurry manufacturing step may be adjusted within the above-described range according to the taste of the taster as long as the coffee beans are sufficiently immersed, but most preferably, the ground coffee beans and the mixed liquid are 1: The amount of the mixed solution can be adjusted so that it is mixed in a weight ratio of 2.

In addition, the method of preparing the slurry, that is, the method of mixing the ground coffee beans and the mixed solution, is also not particularly limited, but preferably, the slurry of the present invention can have a uniform composition using a tool such as a ladle. have.

Furthermore, the prepared coffee beans may be directly put into the extraction equipment 1 to be described later to extract the coffee undiluted solution, but the prepared slurry may be further included so that the mixed solution is more evenly permeated into the coffee beans. In other words, the slurry may be allowed to stand for a predetermined time, preferably in a low-temperature environment. At this time, there is no particular limitation on the standing time, but it would be preferable to provide sufficient time so that even mixing can be achieved.

(S13) extraction step

Finally, the slurry is put into the extraction equipment 1 and the extract containing water is dropped at a constant flow rate to extract the coffee undiluted solution. That is, it can be said that it is a process in which the coffee undiluted solution is extracted as the extract solution containing water is dropped into the prepared slurry. At this time, the extract is also based on containing water, but may further include an additional composition to further enhance the flavor of the cold brew coffee of the present invention, which will be described later.

As described above, the extraction equipment 1 is equipped with an extraction hopper 2 to accommodate the slurry, in other words, putting the slurry into the extraction equipment 1 means putting the slurry into the extraction hopper 2 can be understood as

In more detail at this time, the drive of the solenoid valve 6 is controlled by the controller 5 of the present invention, and the extract liquid is dropped into the slurry contained in the extraction hopper 2 to extract the coffee undiluted solution of the present invention It will do. Therefore, the extraction step can be referred to as a process of extracting the coffee undiluted solution through the extraction equipment 1.

In addition, the extract is used as a solvent for extracting the coffee undiluted solution, and is based on containing water. In other words, although water can be used most basically as the extract of the present invention, the extract may further include additional ingredients in addition to water for the purpose of enhancing the flavor of the cold brew coffee of the present invention or reinforcing nutritional components.

Furthermore, cold brew coffee is characterized in that it is prepared by dropping water droplets regularly and extracting the undiluted solution over a long period of time. At this time, it is important to control the flow rate because the taste and aroma vary according to the interval/speed/variation of dripping. have. For example, when water droplets fall rapidly, the concentration of the extracted coffee undiluted solution decreases, and when the water droplets fall slowly, the concentration of the extracted coffee undiluted solution increases.

Therefore, preferably, the extract may be dropped at a rate of 1 to 10 ml / min through the solenoid valve 6 included in the outlet, but most preferably may be dropped at a rate of 5 ml / min, which is approximately To explain, one drop is dripped every 1 to 3 seconds. At this time, the method of adjusting the dripping speed of the extract is omitted because it can be referred to the conventional method of adjusting the flow rate of the solenoid valve.

Therefore, preferably, the weight ratio of the slurry to the extract is adjustable within the range of 1:3 to 1:10, and most preferably, the weight ratio of the slurry to the extract is adjustable within the range of 1:5 to 1:8. In other words, the coffee stock solution can be extracted by dropping the extract liquid from 5 to 8 times the total weight of the slurry into the slurry.

To sum up, in the cold brew coffee prepared in this way, as the mixed solution containing the ground coffee beans and water is mixed in the slurry preparation step, the water is evenly permeated into the ground coffee beans so that extraction is easier. In addition, since channeling can be prevented, it is possible to provide the deep taste and rich aroma of the coffee beans itself, and furthermore, it is possible to minimize phenomena such as clogging and water path formation that can cause defects in the extraction equipment (1). can

In addition, by dropping the extract liquid at a constant flow rate through the solenoid valve (6) to have a constant time for coffee beans to hold water, even if the extraction capacity of the cold brew coffee of the present invention is changed, a uniform taste and aroma can be produced. It has the effect of making it possible.

In general, cold brew coffee is characterized in that it is prepared by extracting for a long time at a general refrigerated or room temperature temperature of 0 to 20 ° C. Accordingly, the cold brew coffee of the present invention may also be produced within the above-described temperature range, but preferably produced at 0 to 10 ° C., thereby minimizing the possibility of contamination and enabling stable quality maintenance.

At this time, in order to adjust the temperature, the extraction equipment 1 may be provided with a cooling coil or a pipe through which the cooled fluid flows, but preferably, as shown in FIG. 1, the extraction equipment 1 of the present invention is a refrigerated showcase ( Showcase) (7), the extract can be dropped under the condition of 0 to 10 ℃ to extract the coffee undiluted solution.

In addition, it has been said that the driving of the solenoid valve 6 can be controlled by receiving the total extraction time by the above-described controller 5, and the concentration of the coffee undiluted solution extracted accordingly can also be controlled. As an example, as the total extraction time of the solenoid valve 6 increases, the concentration of the coffee undiluted solution decreases as the total amount of the dripped extract increases, and as the total extraction time decreases, the total amount of the dripped extract decreases. concentration may increase.

At this time, there is no particular restriction on the total extraction time of the solenoid valve 6, but considering that the extraction is performed in a low-temperature environment with relatively low solubility, the extract can be preferably added dropwise for 3 to 24 hours. Of course, it can be adjusted within the above range according to the extraction capacity.

Therefore, such an extraction step can enhance the hygienic aspect of the cold brew coffee manufacturing method of the present invention, increase safety as a food, and suppress loss or half reduction of taste and aroma. In addition, it has the advantage that the taste and aroma of cold brew coffee prepared by varying the total extraction time of the coffee undiluted solution can be implemented in various ways.

Furthermore, since coffee undiluted solution has a thick concentration corresponding to 5 to 20 Brix, it is most often diluted and drunk. Here, brix is a unit that roughly measures sugar content and expresses it in percent (%), or a unit that can be commonly used to express the concentration of coffee.

That is, a step of preparing diluted coffee by mixing an undiluted coffee solution and a solvent including water may be further included so that the taster can more easily consume the cold brew coffee of the present invention. Here, to explain the mixing ratio of the coffee stock solution and the solvent, 10 to 50 parts by weight of the coffee stock solution and 50 to 90 parts by weight of the solvent may be mixed.

To this end, a mixing tank may be separately provided in the extraction equipment 1, and the mixing tank may be referred to as a device for continuously flowing fluid using a rotating impeller. Such a mixing tank may be connected to the server 4 for accommodating the coffee undiluted solution through a pipe, and may include various conventional connection means, in other words, it is not limited to a specific structure.

In addition, water may be basically selected and used alone as a solvent for diluting the coffee undiluted solution, but milk, syrup, etc. may be further included in addition to water, which may vary depending on the type of cold brew coffee to be produced.

Furthermore, by undergoing sterilization and packaging of the diluted coffee, hygiene of the cold brew coffee of the present invention can be ensured and preservation and storage stability can be further improved.

In other words, after sterilizing the diluted coffee, it can be easily stored by individually sealing the packaging material using a separate vacuum packaging machine.

At this time, the method of sterilizing the diluted coffee is not particularly limited, but it is preferable to use a conventional UV sterilizer that is effective without generating chemical residues.

In addition, the packaging material may be made of a material capable of preventing damage or deterioration or deformation of the contents, and may use High Density Polyethylene (HDPE) or Polypropylene (PP), but preferably polyethylene. Polyethylene terephthalate or aluminum cans can be selected and used.

Polyethylene terephthalate, also called PET in other words, is a type of thermoplastic belonging to polyester polymers and has excellent mechanical properties, so it is known to be widely used in various fields such as electrical insulators, packaging materials, and household goods.

Aluminum cans have the characteristics of being strong and durable, which not only protects the contents from shocks that may occur during transportation, but also provides excellent light / oxygen blocking function to prevent quality degradation more reliably.

In addition, a process of marking the expiration date on the outer surface of the packaging material using a conventional inkjet marking machine may be further included, and a separate outer packaging device may be accompanied as needed.

Therefore, in the case of the cold brew coffee prepared in this way, based on the state in which the sterilization and packaging steps have been completed, external factors such as humidity, light, and oxygen are blocked to prevent decay and deterioration, and to maintain the taste and aroma for a long time, Since it is diluted with water, it provides a feature that can be consumed immediately without additional dilution.

In addition, in order to enhance the flavor of the cold brew coffee of the present invention, 1 to 5 parts by weight of Bambara peanuts may be further included in the above-described slurry. In this case, the slurry of the present invention can be said to be a mixture of 30 to 50 parts by weight of ground coffee beans, 1 to 5 parts by weight of ground Bambara peanuts, and 50 to 70 parts by weight of a mixed solution containing water.

Bambara peanuts are a type of legume and contain half the oil content of regular peanuts, so they are known to taste sweet while being less greasy. Such Bambara peanuts can serve as a source of high-quality nutrition and at the same time add natural sweetness.

At this time, in order to grind Bambara peanuts, a conventional roller mill, hammer mill, vibration mill, etc. may be used in the same way as the method of grinding coffee beans described above, and these Bambara peanuts may be roasted in the same way as coffee beans, , Furthermore, the particle size of the ground Bambara peanuts may be preferably similar to that of coffee beans. Therefore, the description of the process of roasting and crushing Bambara peanuts will be omitted because referring to the description of the crushing step described above.

That is, such a slurry manufacturing step can double the savory taste and impart appropriate sensitivity without damaging the inherent flavor of coffee by using the natural aroma and taste of Bambara peanuts. Through this, the flavor of the cold brew coffee of the present invention can be further enhanced, and furthermore, a nutritional supplement effect can be expected through the high-quality nutrients contained in Bambara peanuts.

Furthermore, preferably, for the purpose of enhancing the taste and aroma of the cold brew coffee of the present invention, the above-described extract is a flavor enhancer 1 including Bergamot oil, Coconut oil, and Avocado oil to 10 parts by weight may be further included.

In other words, such an extract may include 90 to 99 parts by weight of water and 1 to 10 parts by weight of a flavor enhancer including bergamot oil, coconut oil, and avocado oil.

Bergamot oil is a kind of volatile substance with a unique citrus scent that can be extracted from bergamot fruit, and is widely used in cosmetics, tea, and food because it can impart a refreshing scent.

Coconut oil is a fatty oil extracted by cutting and pressing the outer skin of a coconut, and it is reported to have an excellent effect on moisturizing as well as being used as a spice because it contains a unique fragrance of coconut. Furthermore, it is known that it can help strengthen immunity while increasing HDL-cholesterol levels, and has excellent odor removal effects.

Avocado oil is a type of oil that can be extracted from avocado fruits. It not only adds a rich yet soft flavor, but also contains a large amount of unsaturated fatty acids, which can lower cholesterol levels and help blood circulation. . In addition, it is reported to be added to cosmetics because it can promote collagen synthesis and play a role in supplying some nutrients such as potassium, vitamins, and lecithin.

Therefore, as flavor enhancers including bergamot oil, coconut oil, and avocado oil are included in the extract, various tastes can be satisfied by providing a softer and more complex flavor through the unique scent of each oil.

More preferably, the extract of the present invention may further include an additional composition in addition to the above-described bergamot oil, coconut oil, and avocado oil. The steps for preparing the extract are described in detail as follows.

At this time, in the case of bergamot oil, coconut oil, and avocado oil used in the flavor enhancer, there is no particular restriction on the input method, but it is preferable to use a method of adding dropwise at the end of each mixing step to minimize loss of flavor. have.

4 is a flow chart showing the steps for preparing the flavor enhancer of the present invention.

Referring to FIG. 4, the flavor enhancer of the present invention is prepared through the steps of preparing a primary material (S21), preparing a secondary material (S22), and completing a flavor enhancer (S23). characterized by

(S21) preparing a primary material

First, a primary material is prepared by mixing 60 to 80 parts by weight of ethanol, 20 to 40 parts by weight of propylene glycol, and 0.1 to 5 parts by weight of bergamot oil.

Ethanol is added as a solvent for primary substances, and has amphoteric properties that can dissolve organic substances while exhibiting solubility in water.

Propylene glycol is a colorless, viscous liquid that exhibits hygroscopicity and can serve as an emulsifier, a wetting agent, and a stabilizer, has no toxicity, and is stable against heat and light. In addition, since propylene glycol dissolves organic substances such as pigments, essential oils, and resins and various flavors well, it can be used for flavor extraction and dilution. It can help to further enhance the flavor of the cold brew coffee of the present invention by assisting.

As described above, bergamot oil, as a natural flavoring agent, can provide a function of adding freshness unique to the citrus family. This bergamot oil has the property of photosensitivity that deteriorates as it is exposed to light, so it can be said that it is most desirable to mix it in a shaded or dark place.

(S22) preparing a secondary material

Next, 60 to 80 parts by weight of the primary material, 10 to 20 parts by weight of sodium polyphosphate, 10 to 20 parts by weight of carnosic acid, and 0.1 to 5 parts by weight of coconut oil are mixed. produce secondary substances.

Sodium polyphosphate is a white powder that exhibits slight hygroscopicity, and is known to have an excellent buffering effect that can increase dispersibility and prevent a rapid change in acidity under conditions where an acid or base is added. Therefore, as sodium polyphosphate is added, there is an effect of stabilizing and preventing acidity change in the process of preparing and preserving the cold brew coffee of the present invention to maintain consistent aroma and taste.

Carnosic acid is a substance derived from rosemary or sage and is a kind of natural antioxidant, and can provide high antioxidant and antibacterial action, so that the effect of increasing the preservation of the flavor enhancer can be expected.

Coconut oil, as mentioned above, is a fatty oil that can be extracted from coconut and can play a role in adding a unique coconut flavor while removing odor. In other words, it is possible to provide a function of enhancing the flavor of the cold brew coffee of the present invention by adding a unique flavor of coconut while removing an off-flavor that may cause rejection and discomfort when ingested.

(S23) Step of completing the flavor enhancer

Finally, 60 to 80 parts by weight of secondary materials, 5 to 20 parts by weight of glycerin esters of fatty acids, 0.1 to 5 parts by weight of avocado oil, balsam extract containing 1 to 10 parts by weight of the flavor adjuvant is mixed to complete the flavor enhancer.

Glycerin fatty acid ester is a substance in which fatty acid and glycerin are ester-bonded, and various types may exist depending on the type of fatty acid and the degree of esterification. In addition, it has the property of dissolving in warm alcohol and can function as an emulsifier to uniformly mix ingredients that do not mix well.

As described above, avocado oil is naturally extracted oil, and together with bergamot oil and coconut oil, can serve to add a fragrant flavor to the cold brew coffee of the present invention.

Impatiens balsam extract is a kind of antioxidant containing quercetin as a main component, and can be obtained by extracting the whole plant of balsam with hydrous ethyl alcohol. Therefore, it is possible to provide an effect of further enhancing the preservation of the flavor enhancer by preventing the production of unnecessary substances or deterioration of function due to oxidation.

Therefore, such a flavor enhancer maximizes the flavor of the cold brew coffee of the present invention as oils capable of adding flavor are added and emulsifying and solvent components capable of evenly blending flavor are mixed together to enhance tasters' taste. effect can be provided.
Hereinafter, examples and comparative examples will be described by comparison to explain the present invention in detail. For Examples and Comparative Examples, which will be described later, 25 evaluation groups observed and tasted and evaluated the smell and taste, respectively, very good (5), excellent (4), average (3), bad (2), and very bad (1). ) was evaluated in five stages, and the average score was determined.

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At this time, the term "smell" is to determine whether or not an off-odor that causes rejection and discomfort occurs in each Example and Comparative Example, and smells the cold brew coffee of each Example and Comparative Example. Closer to, the more good flavor occurs, the closer it is to 5 points.

As for the taste, the taste felt when the evaluation team consumed the cold brew coffee of each Example and Comparative Example and the preference of the evaluation group felt accordingly were displayed.

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<Example 1>

1. Preparation of flavor enhancers

500 g of a primary material was prepared by mixing 325 g of ethanol, 150 g of propylene alcohol, and 25 g of bergamot oil.

500 g of a secondary material was prepared by mixing 350 g of the prepared primary material, 75 g of sodium polyphosphate, 50 g of carnosic acid, and 25 g of coconut oil.

500 g of a flavor enhancer was prepared by mixing 350 g of the prepared secondary material, 75 g of glycerin fatty acid ester, 25 g of avocado oil, and 50 g of balsam extract.

2. Preparation of Cold Brew Coffee

1500 g of slurry was prepared by mixing 500 g of ground coffee beans and 1000 g of water.

5000 g of an extract was prepared by mixing 4500 g of water and 500 g of the flavor enhancer prepared through the process of 1. above.

The extract was added dropwise to 1500 g of the slurry at a constant flow rate of 5 ml/min at 5° C. for 16 hours to prepare 5 L of coffee stock solution.

500 g of cold brew coffee was completed by mixing 250 g of water and 250 g of the prepared coffee stock solution.

<Example 2>

1. Preparation of flavor enhancers

500 g of a flavor enhancer was prepared by mixing 225 g of ethanol, 65 g of bergamot oil, 85 g of coconut oil, and 125 g of avocado oil.

2. Preparation of Cold Brew Coffee

1500 g of slurry was prepared by mixing 500 g of ground coffee beans and 1000 g of water.

5000 g of an extract was prepared by mixing 4500 g of water and 500 g of the flavor enhancer prepared through the process of 1. above.

The extract was added dropwise to 1500 g of the slurry at a constant flow rate of 5 ml/min at 5° C. for 16 hours to prepare 5 L of coffee stock solution.

500 g of cold brew coffee was completed by mixing 250 g of water and 250 g of the prepared coffee stock solution.

<Comparative Example 1>

1500 g of slurry was prepared by mixing 500 g of ground coffee beans and 1000 g of water.

Water was added dropwise to 1500 g of the slurry at a constant flow rate of 5 ml/min at 5° C. for 16 hours to prepare 5 L of coffee stock solution.

500 g of cold brew coffee was completed by mixing 250 g of water and 250 g of the prepared coffee stock solution.

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The composition of the flavor enhancer added to the above-described Examples 1 and 2 is shown in Table 2 below. Here, the unit of each value is % by weight. wherein flavor enhancer 1 was added to Example 1 and flavor enhancer 2 was added to Example 2.

flavor enhancer 1 flavor enhancer 2 ethanol 31.85 45 propylene alcohol 14.7 - bergamot oil 2.45 13 sodium polyphosphate 10.5 - carnosic acid 7 - coconut oil 3.5 17 Glycerin fatty acid ester 25 - avocado oil 5 25 Balsam Extract 10 -

Table 3 is a table showing the sensory test results. smell taste Example 1 4.4 4.3 Example 2 4.0 4.1 Comparative Example 1 3.2 2.8

Referring to Table 2, it can be seen that the cold brew coffee of the present invention, that is, Examples 1 and 2, was highly evaluated in all sensory test items compared to the cold brew coffee of Comparative Example 1. In other words, it can be confirmed that the flavor enhancer of the present invention has an excellent effect in enhancing the flavor of cold brew coffee.

Furthermore, through comparative treatment between Examples 1 and 2, it can be seen that the flavor enhancer of Example 1, which is composed of a mixed composition of various materials, is superior in improving the flavor of cold brew coffee.
As described so far, the configuration and operation of the cold brew coffee manufacturing method according to the present invention are expressed in the above description and drawings, but this is only an example, and the spirit of the present invention is not limited to the above description and drawings, Of course, various changes and modifications are possible within a range that does not deviate from the technical spirit of the present invention.

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1: extraction equipment 2: extraction hopper
3: water tank 4: server
5: controller 6: solenoid valve
7 : Refrigerated Showcase

Claims (7)

As a cold brew coffee manufacturing method,
A grinding step of grinding coffee beans;
Preparing a slurry by mixing 30 to 50 parts by weight of the ground coffee beans and 50 to 70 parts by weight of a mixed solution containing water;
An extraction step of extracting the coffee stock solution by adding the slurry to an extraction equipment and dropping an extract solution containing water at a constant flow rate of 1 to 10 ml / min;
The extract,
Further comprising 1 to 10 parts by weight of a flavor enhancer including Bergamot oil, Coconut oil, and Avocado oil,
The flavor enhancer,
Preparing a primary material by mixing 60 to 80 parts by weight of ethanol, 20 to 40 parts by weight of propylene glycol, and 0.1 to 5 parts by weight of bergamot oil;
60 to 80 parts by weight of the primary material, 10 to 20 parts by weight of sodium polyphosphate, 10 to 20 parts by weight of carnosic acid, and 0.1 to 5 parts by weight of coconut oil are mixed to obtain secondary manufacturing a substance;
60 to 80 parts by weight of the secondary material, 5 to 20 parts by weight of glycerin esters of fatty acids, 0.1 to 5 parts by weight of avocado oil, flavor adjuvant containing balsam extract (Garden balsam extract) A method for producing cold brew coffee, characterized in that it is produced through the step of mixing 1 to 10 parts by weight to complete a flavor enhancer. According to claim 1,
The extraction step is
A method for producing cold brew coffee, characterized in that the extract at 0 to 10 ° C. is added dropwise for 3 to 24 hours. According to claim 1,
After the extraction step,
Preparing diluted coffee by mixing 10 to 50 parts by weight of the coffee stock solution and 50 to 90 parts by weight of a solvent containing water; and,
The method for producing cold brew coffee, characterized in that it further comprises; sterilizing and packaging the diluted coffee. According to claim 1,
The slurry preparation step,
30 to 50 parts by weight of the ground coffee beans, 1 to 5 parts by weight of ground Bambara peanuts, and 50 to 70 parts by weight of a mixed solution containing water to prepare a slurry. Method for producing cold brew coffee. delete delete delete

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