KR102478323B1 - Fermentation and aging method of coffee beans and fermentation-aged coffee beans produced thereby - Google Patents

Abstract

The present invention provides coffee beans prepared by fermenting and aging the coffee beans using a mushroom extract and a fruit extract. The coffee beans according to the present invention improve the taste of coffee, and provide a new and unique sweet taste that does not exist in the world through a fermenting and aging process using enzymes.

Description

Fermentation and aging method of coffee beans and fermentation-aged coffee beans produced thereby

The present invention relates to a method for fermentation aging of coffee beans and to fermentation-aged coffee beans prepared thereby, and more particularly, to a method for producing coffee beans by fermentation aging using a mushroom extract and a fruit extract.

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

Coffee is a tropical tree of the Rubiaceae Coffea genus, and coffee beans, the seeds of coffee cherries, are roasted and brewed with water to drink. Coffee is classified into Arabica, Robusta, and Liberica, and most countries prefer the mild taste and aroma of Arabica. 70% of all coffee cultivation in the world cultivates Arabaca species, 29% is bitter, weak, but grows well in lowlands, has high yield, and is resistant to diseases and pests, Robusta species, and the remaining 1% cultivates Liberica species.

The components of the Arabica variety are about 0.8-1.4% caffeine and 14-16% polyphenols. This variety is grown in highlands and is weak to disease, so the yield is low. Robusta varieties contain 1.7-4% caffeine and 20% polyphenols, are resistant to diseases, have high yields, and are easy to harvest because they are grown in lowlands.

In addition, although there is a slight difference depending on the place or type of production, coffee contains minerals, tannins, fats, sugars, moisture, proteins, extracts, and fibers. 3 to 5 wt%, 5 to 7 wt% tannin, 7 to 10 wt% sugar, 10 to 15 wt% moisture, 10 to 13 wt% fat, 10 to 15 wt% protein, 15 to 20 wt% essence and fiber It consists of 25 to 35% by weight and the like. Since coffee is a favorite food, it is for enjoying 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 tannin.

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, suppresses the proliferation and recurrence of cancer cells, and activates macrophages to enter the body with cancer cells and enter various cytokines. By promoting the secretion of caine (Cytokine), it activates the immune function of T cells and B cells, which are immune cells. In addition, it is reported that beta-glucan has excellent effects on lowering blood sugar and reducing blood cholesterol, and has an anti-obesity effect by improving lipid metabolism and suppressing the formation and accumulation of body fat.

Currently, there is a technical demand for coffee beans that supply health-oriented ingredients such as beta-glucan to coffee beans, and also provide new tastes and aromas, but provide improved taste and aroma.

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

The present invention has been made to solve the above problems, and the object of the present invention is to improve the taste of coffee and create a new unique sweet taste and a healthy form of coffee culture that is not found in the world through a fermentation aging process using enzymes , To provide coffee beans that help the body's immunity and health.

The object of the present invention is not limited to the tasks mentioned above, and other tasks 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

Coffee beans prepared by fermenting and aging coffee beans using a mushroom extract and a fruit extract are provided.

In addition, the present invention

Preparing a mushroom extract using a mushroom mixture including cauliflower mushroom, cordyceps sinensis and shiitake mushroom;

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

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

A mixture containing 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 part by weight of sea salt was put into a mixer and stirred at a temperature of 40° C. for 10-20 minutes. stirring;

Putting the stirred mixture into a fermentation vessel, sealing it airtight, and fermenting and maturing at a temperature of 25-75 ° C. for 5-30 days;

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

In addition, the step of preparing the mushroom extract,

After washing the mushroom mixture including cauliflower mushroom, cordyceps sinensis and shiitake mushroom, putting the mushroom mixture in an extractor and extracting at a temperature of 60-80 ° C. for 24-72 hours; And filtering the extract obtained by extraction through a cloth and cooling it for 1-3 hours to prepare a mushroom extract;

The step of preparing the fruit extract is,

After washing the fruit mixture including oranges and lemons, putting them in a blender to prepare juice; And filtering the prepared juice through a cloth to prepare a fruit extract; characterized in that it comprises a.

The coffee beans according to the present invention improve the taste of coffee, create a new unique sweet taste and a healthy form of coffee culture that is not in the world through a fermentation aging process using enzymes, and help the body's immunity and health.

1 is a flowchart showing a method for manufacturing 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 in this specification may be modified in various ways. 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 intended to facilitate understanding of various embodiments. Therefore, the technical idea 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 technical scope of the invention.

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

In this specification, terms such as 'comprise' or 'having' are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded. It is understood that when a component is referred to as being 'connected' or 'connected' to another component, it may be directly connected or connected to the other component, but other components may exist in the middle. It should be. On the other hand, when a component is referred to as being 'directly connected' or 'directly connected' to another component, it should be understood that no other component exists 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 subject matter 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.

The coffee beans according to the present invention improve the taste of coffee, create a new unique sweet taste and a healthy form of coffee culture that is not in the world through a fermentation aging process using enzymes, and help the body's immunity and health.

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

In addition, the present invention

Preparing a mushroom extract using a mushroom mixture including cauliflower mushroom, cordyceps sinensis and shiitake mushroom;

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

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

A mixture containing 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 part by weight of sea salt was put into a mixer and stirred at a temperature of 40° C. for 10-20 minutes. stirring;

Putting the stirred mixture into a fermentation vessel, sealing it airtight, and fermenting and maturing at a temperature of 25-75 ° C. for 5-30 days;

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

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

First, the method for producing coffee beans according to the present invention includes preparing a mushroom extract using a mushroom mixture including cauliflower mushroom, cordyceps sinensis, and shiitake mushroom.

The step of preparing the mushroom extract is,

After washing the mushroom mixture including cauliflower mushroom, cordyceps sinensis and shiitake mushroom, putting the mushroom mixture in an extractor and extracting at a temperature of 60-80 ° C. for 24-72 hours; And preparing a mushroom extract by filtering the extract obtained by extraction through a cloth and cooling for 1-3 hours.

In addition, the mushroom mixture contains spirit mushrooms, ericium erinaceus, cypress mushrooms, shiitake mushrooms, oyster mushrooms, cauliflower mushrooms, cordyceps and maca roots at a weight ratio of 1.5: 1.5: 1.5: 1.5: 1: 1: 1: 0.5 It is more preferable to include

The spirit mushroom (Agarikus blazei Murill) is also called 'white mushroom' or 'Agarikus mushroom'. A research team led by Dr. Sinden of Pennsylvania State University and Dr. Lambert of the Lambert Institute found that it is a rare mushroom that grows wild in the area called 'Piadade' on the outskirts of Sao Paulo, the capital of Brazil, and is very effective in preventing and treating cancer and adult diseases. It was first published in 1965 by Compared to general mushrooms, they are rich in carbohydrates, proteins, and dietary fiber. Vitamins include vitamins B1, B2, niacin, and ergosterol, a precursor of vitamin D2, as well as various minerals, as well as linoleic acid as the main component. It is also very rich in unsaturated fatty acids, nucleic acids and amino acids. In particular, beta-glucan, a kind of polysaccharide, activates the immune function of human normal cell tissue, inhibits the proliferation and recurrence of cancer cells, and promotes the production of interglucan and interferon, which activate the function of immune cells (Park Wan-hee et al., Wonsaek Korea) An Encyclopedia of Medicinal Mushrooms, Kyohaksa, 18p(1999).

The ericium erinaceum has a hemispherical shape with a diameter of about 5-20 cm, and is mainly hung from a tree trunk. Short hairs grow densely on the upper side, and numerous stingers of 1 to 5 cm in length appear on the front side, making it look similar to a hedgehog. It is white at first, but becomes yellow or light yellow as it grows. The tissue is white, spongy, and the fruiting layer is on the surface of the needle. The sporulation is white, and the sporulation is spherical. It occurs alone on the stems of broad-leaved trees from summer to autumn, and lives as a byproduct. When dry, it becomes sponge-like and absorbs water. Hericium erinaceus is mainly used as an edible, medicinal, and anti-cancer mushroom. It can be cultivated in farmhouses, and artificial cultivation using sawdust is mainly performed.

The pine mushroom is a mushroom that grows naturally only in pine forests grown in the sea breeze, and is known to grow only under more difficult growth conditions than other mushrooms. It is a plant that is difficult to grow not only in the inland regions of Korea, but also near the sea, but artificial cultivation is now possible through much effort and experimentation. Among the nutrients contained in pine mushroom, it has two times higher potassium content and three times higher calcium content than pine mushroom, and is known to be rich in various nutrients such as magnesium and minerals, beta-gluken and vitamins, and has excellent anticancer effects.

The shiitake mushroom (Lentinus edodes, or Continellus shiitake) is a wood rotating fungi parasitic on oak trees as a parasitic fungus. As for the pharmacological actions of shiitake mushrooms, antitumor, antibacterial, immune enhancement, inhibition of cancer metastasis, inhibition of carcinogenesis, cholesterol reduction, prevention of poisoning of acidic foods, antiviral effects, promotion of plant growth, promotion of fruiting body formation, etc. are known.

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

The flower mushroom (Sparassis crispa) occurs from summer to autumn by clumping together on a stem or stump near the root of a living tree. The white flowers look like they bloom in clusters and give off a scent similar to a bunch. It grows wild in the stump of cut coniferous trees in autumn or on the edge of old trees. Zinnia mushroom has effects such as enhancing immunity, suppressing high blood pressure, suppressing blood sugar rise, improving blood circulation, and hematopoiesis.

The Cordyceps sinensis (Vegetable Worms) is characterized in that most of the insects are parasitic as hosts and produce fruiting bodies on the bodies of the insects, which means that what was a worm in winter turns into a mushroom in summer. Depending on the type of host, there are Cordyceps militaris, which uses butterflies as hosts, Cicada Cordyceps (C. sobolifera), which uses cicadas, and C. sphecocephala, which uses bees as hosts. , there is also Cordyceps sinensis, which uses spiders as its host. Effects such as enhancement of immune function, recovery of anti-cancer, respiratory function, suppression of aging, recovery from fatigue, suppression of obesity and anemia are known.

The maca root is a root part of maca (Lepidium meyenii), and maca (Lepidium meyenii) is a Chinese cabbage and biennial herb, and the root is mainly used for medicinal purposes. Maca, which is called the wild ginseng of the Andes and attracts attention as a super food, is a radish-like plant and comes in three colors: yellow, red, and black. Maca is a plant native to the Andean Plateau at 4000 meters above sea level in Peru and is rich in various minerals and essential amino acids. It contains various active ingredients to survive and maintain life in harsh high mountains where oxygen is scarce, and these ingredients are known to be of great help to human health. Maca contains large amounts of proline and arginine amino acids, which are the main components of collagen.

In the present invention, the spirit mushroom, erinaceus mushroom, pine mushroom, shiitake mushroom, oyster mushroom, cauliflower mushroom, cordyceps sinensis and maca root are included in a weight ratio of 1.5: 1.5: 1.5: 1.5: 1: 1: 1: 0.5 It is intended to prepare a mushroom extract using a mushroom mixture that does. Through this, it may contain a high content of beta-glucan.

The mushroom mixture is put in an extractor and extracted at a temperature of 60-80 ° C. for 24-72 hours, and the extract obtained by extraction is filtered through a cloth and cooled to prepare a mushroom extract. The mushroom extract is formed by decocting the mushroom mixture in an 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 including orange and lemon.

The step of preparing the fruit extract is,

After washing the fruit mixture including oranges and lemons, putting them in a blender to prepare juice; and preparing a fruit extract by filtering the prepared juice through a cloth.

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 the step of preparing coffee beans by putting coffee beans in water at a temperature of 10-30 ° C., soaking for 5-15 minutes, and then filtering.

In the above step, coffee beans to be prepared are prepared by soaking coffee beans in water. By using the coffee beans soaked through this process, the coffee beans and the mushroom extract and 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 part by weight of bay salt. into a mixer and stirring at a temperature of 40° C. for 10-20 minutes.

In the above step, coffee bean extract, mushroom extract, fruit extract, and sea salt are put into a mixer and stirred at a constant temperature to absorb and homogeneously mix the coffee bean extract and sea salt.

The coffee bean, mushroom extract and fruit extract are preferably mixed in a weight ratio of 20:1:1, and sea salt is added thereto and mixed. When the extract and bay salt are mixed and go through the maturation fermentation process at the rear end, it ferments, and through this fermentation maturation, it is possible to realize a new and unique sweet taste that does not exist in the world, and can help the body's immunity and health.

Next, the method for producing coffee beans according to the present invention includes the step of putting the stirred mixture into a fermentation tank, sealing it airtight, and fermenting and aging at a temperature of 25-75 ° C. for 5-30 days.

In this step, fermentation and aging are carried out.

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

Next, the method for producing coffee beans according to the present invention includes taking out the fermentation-aged mixture and drying it 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 the following examples.

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

<Example 1> Preparation of coffee beans-1

A mushroom mixture was prepared by mixing cauliflower mushroom, cordyceps sinensis, and shiitake mushroom in a weight ratio of 4:3:3, washing it, putting the washed mushroom mixture into an extractor and decocting it at a temperature of 70 ° C. for 48 hours to prepare an extract. did After filtering through a cloth and cooling for 2 hours, a mushroom extract was prepared.

After washing the oranges and lemons, put them in a blender and turn them until they become juice, take out the juice, put them in a sterilized and clean container, and filter them through a cloth to remove the residue to prepare a fruit extract.

Coffee beans were soaked in lukewarm water at 25 ° C., soaked for 10 minutes, and then washed and removed 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 into a mixer and stirred at a temperature of 40 ° C. for 15 minutes.

The stirred mixture was put into a fermentation vessel, sealed to prevent air passage, and fermented and aged at a temperature of 30 ° C. for 14 days.

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

In Example 3, the mushroom mixture was prepared by mixing spirit mushrooms, ericium erinaceus, cypress mushrooms, shiitake mushrooms, oyster mushrooms, cauliflower mushrooms, cordyceps and maca roots at a weight of 1.5: 1.5: 1.5: 1.5: 1: 1: 1: 0.5 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 Food Code. In addition, the content of the coffee beans of Example 6 was measured by requesting the Korea Functional Food Research Institute to accurately measure the beta-glucan content. The results are shown in Table 1 and FIG. 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 beta-glucan content of the coffee beans according to the present invention was as high as 6.8-10.2%. In particular, when fermented and aged at a temperature of 50 ° C. for 14 days, it was confirmed that it had a higher beta-glucan content. Furthermore, it was confirmed that a higher beta-glucan content was shown when the mushroom mixture was applied with the spirit mushroom, ericium erinaceus, cypress mushroom, shiitake mushroom, oyster mushroom, cauliflower mushroom, cordyceps sinensis, and maca root. In addition, Korea Functional Food Research Institute It was confirmed that the beta-glucan content of Example 6 obtained by requesting was 248.48 mg/g, which was very high.

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

<Experimental Example 2> Complex fermentation extract sensory test

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

color taste incense overall preference 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 using the coffee beans according to the present invention had excellent acceptability. In particular, it was confirmed that the coffee beans of Example 6 were very excellent in color, taste, aroma and overall acceptability of 8.4-8.7.

Claims (2)

Preparing a mushroom extract using a mushroom mixture including spirit mushroom, ericium erinaceus, cypress mushroom, shiitake mushroom, oyster mushroom, cauliflower mushroom, cordyceps sinensis, and maca root;
preparing a fruit extract using a fruit mixture comprising oranges and lemons;
Preparing coffee beans by putting coffee beans in water at a temperature of 10-30 ° C, soaking for 5-15 minutes and then filtering;
A mixture containing 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 part by weight of sea salt was put into a mixer and stirred at a temperature of 40° C. for 10-20 minutes. stirring;
Putting the stirred mixture into a fermentation vessel, sealing it airtight, and fermenting and aging at a temperature of 30-50 ° C. for 5-30 days; and
A method for producing coffee beans comprising the step of taking out the fermentation-aged mixture and drying it at a temperature of 30-70 ° C. for 3 days. delete

Images