KR102502703B1 - Preparation method of fermented coffee comprising mud - Google Patents

Abstract

The present invention provides a method for preparing fermented coffee comprising mud, which comprises the steps of: immersing coffee beans in water, soaking the same, and discharging soaking water; supplying steam to the soaked coffee beans to charge the same and steaming the same; discharging steam and cooling the steamed coffee beans; inoculating the cooled coffee beans with fermenting bacteria and fermenting the same; washing the fermented coffee beans with water and drying the same; and roasting and grinding the coffee beans; and adding mud powder to coffee powder, to form mud coffee powder.

Description

Manufacturing method of mud fermented coffee {PREPARATION METHOD OF FERMENTED COFFEE COMPRISING MUD}

The present invention relates to a method for producing mud-fermented coffee, and more particularly, as a supplementary source of various minerals using mud, as well as softening the bitter or astringent taste of coffee when fermented using lactic acid bacteria and Bacillus subtilis. It relates to high value-added mud fermented coffee that can improve sensory quality by adding savory taste.

In general, coffee beans are prepared by roasting (roasting) green beans. In the process of roasting the beans, swelling occurs and the tissue becomes soft, and depending on the roasting conditions, coffee with various tastes such as strong taste and soft taste can be obtained.

Since this coffee is basically a favorite food, it is drunk to enjoy the aroma and taste in addition to its nutritional value, but it contains a lot of bitter taste due to caffeine or astringent taste due to tannin, so it is used to alleviate it and prepare coffee with a soft taste and aroma. Various studies are being conducted.

For example, in the case of "Method for manufacturing frozen coffee beans" in Korean Patent Laid-Open Publication No. 10-2010-0132220, a technology of freezing roasted beans in a freezer and then pulverizing them in order to maintain the aroma and taste of coffee for a long time is used. developed, but still has a strong bitter taste due to the influence of tannins, which is insufficient for the taste of modern people who require a soft taste.

In addition, Korean Patent Laid-Open Publication No. 10-2010-015271 relates to "a method for rapidly germinating green coffee beans and a device for germinating coffee beverages and green coffee beans," which can shorten the germination period until green coffee beans germinate as much as possible. The green coffee beans are immersed in alkaline hot water, the alkaline hot water is maintained at a temperature at which green coffee beans can germinate, and after absorbing the alkaline hot water, green coffee beans are obtained. It is placed in a humid atmosphere maintained at a temperature capable of germination and allowed to germinate. In this case, there is an advantage in that the content of caffeine or tannin is reduced to improve the taste or aroma, but the germination process is complicated. There is a disadvantage in that workability is poor, coffee beans are easily corrupted by minerals or organic substances contained in alkaline hot water, and quality control is difficult.

Accordingly, there is a demand for the development of high value-added coffee that can enhance the sensory quality by gently alleviating the bitter and astringent taste of coffee and adding more savory taste and aroma while maintaining excellent preservation by a simple method.

The present invention has been proposed to solve the above-mentioned problems of the prior art, and not only serves as a supplementary source of various minerals using mud, but also gently alleviates the bitter or astringent taste of coffee when fermented using lactic acid bacteria and Bacillus subtilis. It is to provide high value-added fermented coffee that can enhance the sensory quality by adding a nutty taste.

The problem to be solved by the present invention is not limited to those mentioned above, and another problem to be solved that is not mentioned will be clearly understood by those skilled in the art from the description below.

The technical problem of the present invention as described above is achieved by the following means.

(1) immersing and soaking coffee beans in water and discharging the immersion water; Supplying steam to the soaked coffee beans to charge them and increase the increase; Discharging steam and cooling the steamed coffee beans; fermenting the cooled coffee beans by inoculating fermenting bacteria; Washing and drying the fermented coffee beans with water; roasting and grinding coffee beans; and adding mud powder to coffee powder to form mud coffee powder.

(2) In the above (1),

The coffee beans are germinated beans, and the germinated beans are prepared by mixing 1 to 20% by weight of mud powder and 80 to 99% by weight of purified filtered water in a state where green coffee beans are evenly spread inside the germination container, and the coffee beans are germinated. A method for producing mud fermented coffee, characterized in that it is obtained by spraying green beans.

(3) In the above (1),

A method for producing mud fermented coffee, characterized in that 1 to 20% by weight of mud powder is mixed with water in the process of immersing coffee beans in water and calling.

(4) In the above (1),

A method for producing mud fermented coffee, characterized in that roasting by mixing mud powder with coffee beans in the roasting process of coffee beans.

(5) In the above (1),

A method for producing mud fermented coffee, characterized in that in the fermentation process by fermenting bacteria, the surface of the coffee beans is perforated using a needle, and then the mud powder is applied to the coffee beans for fermentation.

(6) In the above (5),

Method for producing mud sprouted coffee, characterized in that the fermenting bacteria include lactic acid bacteria, Bacillus subtilis and yeast.

(7) In the above (6),

Lactic acid bacteria are first fermented with a mixed strain of Lactobacillus plantarum and Streptococcus thermophilus, and secondly fermented with a mixed strain of Lactobacillus rhamnosus, Lactobacillus salivarius, and Lactobacillus breve, and then Bacillus subtilis A method for producing mud germinated coffee, characterized in that the third fermentation is performed with a mixed strain of Bacillus subtilis and the yeast Saccharomyces cerevisiae.

As described above, the mud-fermented coffee according to the present invention not only serves as a supplementary source of various minerals, but also improves the sensory quality by adding a savory taste while gently alleviating the bitter or astringent taste of coffee when fermented using lactic acid bacteria and Bacillus subtilis. It provides high value-added fermented coffee that can be ordered.

1 is a manufacturing process diagram of the mud fermented coffee of the present invention.

Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, and only these embodiments make the disclosure of the present invention complete, and common knowledge in the art to which the present invention belongs. It is provided to completely inform the person who has the scope of the invention, and the present invention is only defined by the scope of the claims.

In describing the embodiments of the present invention, if it is determined that a detailed description of a known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted. In addition, terms to be described later are terms defined in consideration of functions in the embodiment of the present invention, which may vary according to the intention or custom of a user or operator. Therefore, the definition should be made based on the contents throughout this specification.

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.

Mud fermented coffee according to the present invention comprises the steps of (1) immersing and soaking coffee beans in water and discharging immersion water; (2) steaming the soaked coffee beans by supplying steam; (3) discharging steam and cooling the steamed coffee beans; (4) fermenting the cooled coffee beans by inoculating the fermenting bacteria; (5) washing fermented coffee beans with water and drying; (6) roasting and grinding coffee beans; (7) forming mud coffee powder by adding mud powder to coffee powder; and (8) adding hot water to the mud coffee powder to obtain a mud coffee extract.

The manufacturing process of the mud fermented coffee according to the present invention is analyzed as follows.

In the step (1), preferably, coffee beans are immersed in water, soaked for 1 to 2 hours, and immersed water is discharged. At this time, preferably, 1 to 20% by weight of mud powder is mixed with water in the process of immersing coffee beans in water and calling. Mud powder is preferably mud collected in Boryeong, Chungcheongnam-do, and preferably obtained by collecting mud from clean tidal flats in Boryeong, Chungcheongnam-do, drying, pulverizing the dried mud, and filtering through a 200 mesh net.

In the above step (2), steam is preferably supplied to the soaked coffee beans and steamed at 110 to 130 ° C. for 0.5 to 2 hours.

In the step (3), the coffee beans are preferably cooled to 25 to 35 ° C.

In the above step (4), preferably, the cooled coffee beans are inoculated with fermenting bacteria and fermented at 30 to 35 ° C. for 12 to 48 hours.

At this time, preferably, the fermenting bacteria include lactic acid bacteria, Bacillus subtilis, and yeast. Preferably, after perforating the surface of coffee beans using a needle in the fermentation process by fermenting bacteria, mud powder is applied to the coffee beans and fermented. The perforation is preferably made to a depth of 0.5 to 0.6 mm from the surface, and the perforation can further improve the fermentation efficiency due to the efficient penetration into the interior by the subsequent fermenting bacteria, and the fermentation by the Bacillus subtilis is well performed. Since fermentation is performed within the depth, the savory taste can be further enhanced. The fermenting bacteria may be inoculated at 0.1 to 1.0% by weight based on the weight of coffee beans.

More preferably, as a fermenting bacteria, after primary fermentation with a mixed strain of Lactobacillus plantarum and Streptococcus thermophilus, and secondary fermentation with a mixed strain of Lactobacillus rhamnosus, Lactobacillus salivarius, and Lactobacillus brev , Third fermentation is performed with a mixed strain of Bacillus subtilis, Bacillus subtilis, and Saccharomyces cerevisiae, yeast.

Preferably, the first fermentation process is carried out at 35 ° C for 8 to 12 hours, the second fermentation process is carried out at 30 ° C for 8 to 12 hours, and the third fermentation process is carried out at 35 ° C for 8 to 24 hours. It is good to do. Through this fermentation process, the penetration of mud components into the surface of coffee beans is facilitated, and the fermentation product is adsorbed to the mud penetrating into the inside to prevent loss in the subsequent process. It also provides an effect that contributes to reduction.

In the step (5), preferably, the fermented coffee beans are washed with water and dried for 6 to 48 hours.

At this time, the fermented coffee beans are dried for 6 to 48 hours, preferably 6 hours, using 20 to 60 ° C. ventilation. In a preferred embodiment of the present invention, the coffee beans are first dried for 2 hours using 20 ° C. blowing, secondly dried for 2 hours using 60 ° C. blowing, and then 2 hours using 30 ° C. blowing. During the third drying. By this process, the coffee flavor can be well preserved in a softer and more relaxed state.

In step (6), coffee beans are roasted and ground. Preferably, mud powder is mixed with coffee beans during the roasting process of coffee beans. In addition to the direct heating of coffee beans, the temperature and time required for roasting can be reduced due to the heat transmitted indirectly from the mud powder, and various ingredients generated from the mud during the roasting process are added to the coffee flavor, furthermore useful ingredients (various minerals, etc.) ) is adsorbed and is also helpful in enhancing functionality along with sensory quality. Preferably, the mud powder mixed in the roasting process is 1 to 20% by weight based on the weight of coffee beans.

In step (7), mud coffee powder is prepared by adding mud powder to the coffee powder obtained in step (6). Mud powder is preferably 1 to 10% by weight relative to the weight of coffee powder in terms of sensory properties. That is, when less than 1% by weight is added, the effect of addition is insignificant, and when it exceeds 10% by weight, there is a concern that the coffee flavor may rather decrease.

In the step (8), hot water is added to the mud coffee powder to obtain a mud coffee extract.

In the present invention, it is preferable to use germinated coffee beans as the raw material. Germinated coffee beans are especially recommended in terms of enhancing the soft taste. At this time, the germinated beans are obtained by forming a germinated liquid by mixing 1 to 20% by weight of mud powder and 80 to 99% by weight of purified filtered water in a state where green coffee beans are evenly spread inside the germination container, and then sprinkled on the green coffee beans. do it as More preferably, 1 to 2% by weight of propolis is added to the germinated liquid. Due to the addition of propolis, germination is achieved in a shorter time, and it appears to have a good effect on the sensory properties of the final product.

Hereinafter, the contents of the present invention will be described in more detail by examples. However, it should be noted that these Examples and Experimental Examples are only exemplified for understanding of the present invention and do not limit the scope of the present invention.

[Example 1]

Coffee beans were immersed in water for 1 hour and soaked, and the immersion water was discharged. Steam was supplied to coffee beans that had undergone immersion, and steam was discharged after boiling at 121 ° C. for 30 minutes. Boiled coffee beans were placed in a tray and cooled to 25 ° C. Lactobacillus plantarum as lactic acid bacteria, Bacillus subtilis as Bacillus subtilis, and Saccharomyces cerevisiae as yeast were mixed in the same weight ratio to the cooled coffee beans, and 1.0% by weight of coffee beans was added and fermented for 24 hours. Fermented coffee beans were washed with purified water and dried for 24 hours. The dried coffee beans were roasted using a bagger and powdered to obtain fermented coffee. Mud fermented coffee was prepared by adding 10% by weight of mud powder (from Boryeong, Chungcheongnam-do) to the obtained fermented coffee powder.

[Example 2]

In Example 1, coffee beans were germinated, and green coffee beans were evenly spread inside the germination container, and a germinated liquid was prepared by mixing 10% by weight of mud powder and 90% by weight of purified filtered water. Mud fermented coffee was prepared in the same manner as in Example 1, except that it was obtained by spraying green beans.

[Example 3]

Mud fermented coffee was prepared in the same manner as in Example 1, except that coffee beans were immersed in water in Example 1 and 10% by weight of mud powder was mixed with water in the process of soaking.

[Example 4]

Mud fermented coffee was prepared in the same manner as in Example 1, except that roasting was performed by mixing 10% by weight of mud powder with coffee beans during the roasting process of coffee beans in Example 1.

[Example 5]

Mud-fermented coffee was prepared by the same process as in Example 1, except that 1% by weight of mud powder was applied to the coffee beans and fermented after piercing the surface of the coffee beans with a needle during the fermentation process by the fermenting bacteria in Example 1. created.

[Example 6]

In Example 1, primary fermentation was performed at 35 ° C. for 8 hours with a mixed strain of Lactobacillus plantarum and Streptococcus thermophilus (composed at the same weight ratio) as the fermenting bacteria, Lactobacillus rhamnosus, Lactobacillus salivarius, and Lactobacillus bran After secondary fermentation at 30 ° C for 8 hours with a mixed strain of B. subtilis (composition in the same weight ratio), a mixed strain of Bacillus subtilis and yeast Saccharomyces cerevisiae (composition in the same weight ratio) at 35 ° C Mud fermented coffee was prepared by the same process as in Example 1, except that the third fermentation was performed for 8 hours.

[Example 7]

In Example 2, mud fermented coffee was prepared by the same process as in Example 2, except that coffee beans were immersed in water and mixed with 10% by weight of mud powder in water in the process of soaking.

[Example 8]

Mud fermented coffee was prepared in the same manner as in Example 7, except that roasting was performed by mixing 10% by weight of mud powder with coffee beans during the roasting process of coffee beans in Example 7.

[Example 9]

Mud-fermented coffee was prepared by the same process as in Example 8, except that in Example 8, in the fermentation process by fermenting bacteria, the surface of the coffee beans was pierced with a needle, and then 1% by weight of mud powder was applied to the coffee beans and fermented. created.

[Example 10]

In Example 9, primary fermentation was performed at 35 ° C. for 8 hours with a mixed strain of Lactobacillus plantarum and Streptococcus thermophilus (composed at the same weight ratio) as fermenting bacteria, Lactobacillus rhamnosus, Lactobacillus salivarius, and Lactobacillus bra After secondary fermentation at 30 ° C for 8 hours with a mixed strain of B. subtilis (composition in the same weight ratio), a mixed strain of Bacillus subtilis and yeast Saccharomyces cerevisiae (composition in the same weight ratio) at 35 ° C Mud fermented coffee was prepared by the same process as in Example 9, except that the third fermentation was performed for 8 hours.

[Experimental Example 1] Sensory evaluation

A sensory test was conducted on 20 well-trained sensory testers for the coffee obtained in each example. In order to drink coffee, 65 ℃ was maintained, and 50 mL was presented to the sensory examiner. The presented samples were marked with a three-digit number obtained using a random number table, and bottled water was presented together to rinse the mouth between each sample. In the acceptability test, color, flavor, taste, and overall palatability were evaluated by a 9-point acceptability scale method, which indicates a higher acceptability as the value is closer to 9, and the intensity test is based on color , Flavor, and taste were evaluated by a 9-point intensity scale method, and the results are shown in Tables 1 and 2 below. As a comparative example, coffee prepared using normal fermented coffee (fermented at 35 ° C. for 24 hours with the lactic acid bacterium Lactobacillus plantarum) without adding mud powder was used.

sensory test item color Scent taste Comprehensive Symbol Example 1 4.1 4.1 4.2 4.2 Example 2 4.5 4.5 4.5 4.5 Example 3 4.4 4.4 4.4 4.4 Example 4 4.4 4.5 4.5 4.5 Example 5 4.6 4.5 4.6 4.6 Example 6 4.6 4.6 4.6 4.6 Example 7 4.6 4.7 4.7 4.7 Example 8 4.7 4.8 4.8 4.8 Example 9 4.8 4.8 4.9 4.8 Example 10 4.9 4.9 4.9 4.9 comparative example 3.8 3.8 3.8 3.8

In the results of Table 1, the coffees of Examples 1 to 10 had significantly reduced bitterness or astringency compared to the Comparative Example, and had high scores due to their soft taste and particularly savory aroma.

[Experimental Example 2] Preservation

The beans obtained in each Example and Comparative Example were left at room temperature for 10 days, and then sensory evaluation for coffee flavor was conducted, and 15 well-trained sensory inspectors were selected using a 5-point scale method.

comparative example Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Example 9 Example
10 incense 2.81 4.82 4.85 4.82 4.93 4.88 4.85 4.92 4.96 4.98 4.98

As a result of the above experiment, it was confirmed that the coffee aroma of the fermented coffee of the comparative example was 50% lost after 10 days, and the aroma of the mud-fermented coffee according to the embodiment of the present invention was confirmed to be substantially maintained.

The above description is merely an example of the technical idea of the present invention, and various modifications and variations can be made to those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these embodiments. The protection scope of the present invention should be construed according to the claims below, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

Claims (7)

(1) immersing and soaking coffee beans in water and discharging the immersion water; (2) increasing steam by supplying steam to the soaked coffee beans; (3) discharging steam and cooling the steamed coffee beans; (4) fermenting the cooled coffee beans by inoculating fermenting bacteria including lactic acid bacteria, Bacillus subtilis, and yeast; (5) washing fermented coffee beans with water and drying; (6) roasting and grinding coffee beans; And (7) adding mud powder to coffee powder to form mud coffee powder; including,
In the step (1), the coffee beans are germinated beans, and the germinated beans are germinated by mixing 1 to 20% by weight of mud powder and 80 to 99% by weight of purified filtered water in a state in which green coffee beans are evenly spread inside the germination container. It was obtained by forming a liquid and spraying the green coffee beans,
In the step (1), immersing coffee beans in water and mixing 1 to 20% by weight of mud powder with water in the process of soaking,
In the step (6), the method for producing mud fermented coffee, characterized in that it comprises the step of mixing and roasting the coffee beans and mud powder in the roasting process of the coffee beans.

delete delete delete delete delete delete

Images