KR102579140B1 - Roasting method for reducing cancer substance and roasting coffee thereby - Google Patents

Abstract

A method of roasting green coffee beans to reduce carcinogens and roasting coffee beans thereby are disclosed. The green coffee roasting method according to the embodiment is a method that reduces carcinogens while sufficiently roasting coffee beans and maintaining antioxidant active ingredients as much as possible. In addition, coffee produced through roasting has excellent aroma and taste and does not have a bitter taste.

Description

Method of roasting green coffee beans to reduce carcinogens and roasting coffee beans thereby {ROASTING METHOD FOR REDUCING CANCER SUBSTANCE AND ROASTING COFFEE THEREBY}

The examples below relate to a method of roasting green coffee beans to reduce carcinogens and technology for roasting coffee beans thereby.

Coffee is manufactured by removing the silver skin surrounding the surface, going through a washing and drying process, roasting and grinding at high temperature, and extracting the ground powder using water or steam.

Recently, a method of germinating and roasting green coffee beans has been developed to positively change the taste and nutrition of coffee. Various technologies for sprouted coffee are being developed.

The purpose of Korean Patent Publication No. 10-2011-0034047 is to provide a method for rapid germination of green coffee beans, a coffee beverage, and a germination device for green coffee beans that can shorten the germination period for green coffee beans as much as possible. is immersed in alkaline hot water, the alkaline hot water is maintained at a temperature at which green coffee beans can germinate, and the absorbed green coffee beans that have absorbed the alkaline hot water are obtained. Then, the absorbed green coffee beans are separated from the alkaline warm water, and these absorbed green coffee beans germinate. A method of germination in a humid atmosphere maintained at a temperature that is acceptable is disclosed.

In Korean Patent Publication No. 10-2013-0083622, for efficient germination of germinated coffee, the first heater measures the temperature of the water through a temperature sensor and heats the water according to the control signal from the controller when the water temperature is lower than the standard set temperature. a water tank mounted inside, a magnetized water generator connected to the water tank to magnetize the water supplied from the water tank, a circulation pump for circulating the magnetized water supplied from the magnetized water generator, and a magnetized water generator connected to the water tank to magnetize water supplied from the water tank. A switching valve that changes the path to supply the supplied magnetized water directly into the germination tank or to a magnetized water discharger installed at the top of the germination tank, and magnetized water is supplied from the switching valve to supply magnetized water so that the green coffee beans are completely submerged. A germination tank that is charged to germinate green coffee beans, a drain valve that opens and closes as needed to discharge or circulate magnetized water discharged from the germination tank to the outside, and magnetized water that circulates through the drain valve is supplied and included in the magnetized water. A filter that supplies magnetized water back to the water tank after removing foreign substances, a first heater installed in the water tank, a circulation pump, a switching valve, a second heater installed in the germination tank, and a mixing pump. and a green coffee bean germination device including a controller for controlling the operation of a drain valve.

In Korean Patent No. 1041865, high-pressure washed coffee beans are germinated by immersing them in 20 to 40 degree magnetized water for 4 to 8 hours, so that the dormant enzymes in the coffee beans (green beans) are activated all at once, thereby removing various existing proteins, minerals and fiber. , GABA (Gamma Amino Butyric Acid) increases during the germination process, and in regular coffee beans, various amino acids are distributed irregularly within the beans, but in germinated coffee beans, the distribution values of these various amino acids are consistent, and caffeine and tannin are present. A method is being disclosed to have the characteristic of reducing the number of ingredients and softening the taste and aroma.

In Korean Patent No. 1031142, in order to quickly germinate green coffee beans, which can shorten the germination period for green coffee beans as much as possible, green coffee beans are immersed in alkaline hot water, and the alkaline hot water is adjusted to a temperature that allows green coffee beans to germinate. A method is disclosed to obtain green absorbed coffee beans that have absorbed alkaline hot water, and then germinate the green absorbed coffee beans separated from the alkaline hot water by placing them in a humid atmosphere maintained at a temperature at which the green absorbed coffee beans can germinate.

In Republic of Korea Patent Publication No. 10-2014-0001301, magnetized activated water was prepared by simultaneously treating water with magnetic force and far-infrared rays, and then coffee green beans were washed with the magnetized activated water and then immersed, followed by moisture, A method is disclosed to effectively shorten the germination time of green coffee beans and significantly increase the germination rate by maintaining temperature and pH at an optimal level.

Conventional technologies related to germinated coffee have focused on shortening germination time and improving germination rate, but since germinated coffee has a different manufacturing environment from non-germinated coffee, the taste and aroma vary depending on not only the germination process but also subsequent processes.

Therefore, there continues to be a demand for a new manufacturing process that can improve the taste and aroma of germinated coffee and prevent the generation of hazardous substances due to carbonization of residual silver skin.

Under this background, it is a method of providing coffee beans by roasting green coffee beans using a stainless steel pot at low temperature. The goal is to provide coffee with excellent aroma and taste in a way that reduces carcinogens while roasting sufficiently and maintaining antioxidant active ingredients as much as possible. As a result of diligent efforts, the present invention was completed.

The embodiments provide a roasting method that reduces carcinogens while sufficiently roasting and maintaining antioxidant active ingredients as much as possible. In addition, coffee produced through roasting provides coffee with excellent aroma and taste.

As an aspect for solving the above problem, the present invention,

Preparing green coffee beans to have a moisture content of 13 to 17% by weight by washing and drying them; Putting the green coffee beans in a stainless steel pot containing titanium and first heating them to a temperature of 85 to 87°C; Subsequently, secondary heating is performed by lowering the heating rate to a temperature of 90 to 100°C; and then maintaining the secondary heating temperature for 40 to 50 minutes.

According to one embodiment, washing and drying green coffee beans to prepare a moisture content of 14 to 16% by weight; Putting the green coffee beans in a stainless steel pot containing titanium and first heating them to a temperature of 85 to 87°C at a heating rate of 14 to 16°C/min; Subsequently, secondary heating to a temperature of 93 to 97°C at a heating rate of 4 to 6°C/min; and thereafter maintaining the secondary heating temperature and heating for 42 to 46 minutes.

According to one embodiment, the stainless steel pot may be an alloy of 17Cr-11Ni-2Mo-0.13Ti.

As another aspect for solving the above problem, the present invention provides coffee using coffee beans produced according to the roasting method.

The device according to one embodiment may be combined with hardware and controlled by a computer program stored in a medium to execute any one of the above-described methods.

The green coffee roasting method according to the embodiment is a method that reduces carcinogens while sufficiently roasting coffee beans and maintaining antioxidant active ingredients as much as possible. In addition, coffee produced through roasting has excellent aroma and taste and does not have a bitter taste.

Hereinafter, embodiments will be described in detail with reference to the attached drawings. However, various changes can be made to the embodiments, so the scope of the patent application is not limited or limited by these embodiments. It should be understood that all changes, equivalents, or substitutes for the embodiments are included in the scope of rights.

Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only and may be modified and implemented in various forms. Accordingly, the embodiments are not limited to the specific disclosed form, and the scope of the present specification includes changes, equivalents, or substitutes included in the technical spirit.

Terms such as first or second may be used to describe various components, but these terms should be interpreted only for the purpose of distinguishing one component from another component. For example, a first component may be named a second component, and similarly, the second component may also be named a first component.

When a component is referred to as being “connected” to another component, it should be understood that it may be directly connected or connected to the other component, but that other components may exist in between.

The terms used in the examples are for descriptive purposes only and should not be construed as limiting. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the embodiments belong. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless explicitly defined in the present application, should not be interpreted in an ideal or excessively formal sense. No.

The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below and will be implemented in various different forms. The present embodiments only serve to ensure that the disclosure of the present invention is complete and that common knowledge in the technical field to which the present invention pertains is not limited. It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims.

In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, are the same as those commonly understood by a person of ordinary skill in the technical field to which the present invention pertains. It has meaning. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless clearly defined in the embodiments of the present invention, have an ideal or excessively formal meaning. It is not interpreted as

The shapes, sizes, proportions, angles, numbers, etc. disclosed in the drawings for explaining embodiments of the present invention are illustrative, and the present invention is not limited to the matters shown. Additionally, in describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. When 'includes', 'has', 'consists of', etc. mentioned in this specification are used, other parts may be added unless 'only' is used. When a component is expressed in the singular, the plural is included unless specifically stated otherwise.

When interpreting a component, it is interpreted to include the margin of error even if there is no separate explicit description.

The size and thickness of each component shown in the drawings are shown for convenience of explanation, and the present invention is not necessarily limited to the size and thickness of the components shown.

Each feature of the various embodiments of the present invention can be partially or fully combined or combined with each other, and as can be fully understood by those skilled in the art, various technical interconnections and operations are possible, and each embodiment may be implemented independently of each other. It may be possible to conduct them together due to a related relationship.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, these examples are for illustrating the present invention in more detail, and the scope of the present invention is not limited to these examples.

Example 1. Low-temperature roasting method using a 316 Ti titanium pot.

Colombian Arabica green beans are washed and dried and added to a stainless steel pot with a moisture content of 15% by weight. The stainless steel pot uses SA311-FP made by Saladmaster. This pot is made of 316Ti titanium surgical grade steel (17Cr-11Ni-2Mo-0.13Ti alloy), which provides excellent heat conductivity and distribution and minimizes reactivity with food.

Heat from room temperature at a heating rate of 15℃/min until the temperature of the pot reaches 86℃ (about 4 minutes and 30 seconds). At this time, when water vapor begins to leak out through the valve due to the increased internal pressure, the heating rate is lowered to 5°C/min and heated until it reaches 95°C (approximately 1 minute and 36 seconds). When it reaches 95℃, maintain the temperature and heat for 44 minutes.

Comparative Example 1. Low-temperature roasting method using a general stainless steel pot

Roasting was performed under the same temperature and time conditions as in Example 1 using a general stainless steel pot (18Cr-10Ni).

Comparative Examples 2 to 7. Setting of temperature profile

In Example 1, the primary heating rate, temperature at the heating rate inflection point, secondary heating rate, maximum temperature, and maximum temperature holding time were modified as shown in Table 1 below.

1st heating speed Heating speed control temperature Secondary heating speed highest temperature Maximum temperature holding time Example 1 15℃/min 86℃ 5℃/min 95℃ 44min Comparative Example 2 25℃/min 86℃ 10℃/min 95℃ 44min Comparative Example 3 10℃/min 86℃ 3℃/min 95℃ 44min Comparative Example 4 15℃/min 86℃ 5℃/min 100℃ 40min Comparative Example 5 15℃/min 86℃ 5℃/min 90℃ 50min Comparative Example 6 15℃/min 90℃ 5℃/min 95℃ 44min Comparative Example 7 15℃/min 82℃ 5℃/min 95℃ 44min

Comparative Examples 8 and 9. Control of moisture content of green coffee beans

The same procedure as Example 1 was performed, but Comparative Example 8 started with the initial moisture content of the green coffee beans being 12% by weight, and Comparative Example 9 started with the initial moisture content of the green coffee beans being 18% by weight.

Comparative Example 10. High temperature roasting method

Using a regular frying pan, heat at a temperature of 30℃/min until the temperature reaches 200℃ (approximately 6 minutes), and then heat at a temperature of 3℃/min for approximately 10 minutes until the temperature reaches 230℃. Carry out roasting.

Experimental Example 1. Evaluation of roasted coffee beans

(One) Measurement of CTn in roasted coffee beans

The degree of roasting of roasted coffee beans is determined by color measurement using Neuhaus Neotec ColorTest II ^® (Neuhaus Neotec™. The degree of roasting of coffee beans is inversely proportional to the CTn value. A 100 g sample of roasted coffee beans is taken from the roaster. Collect and allow to reach room temperature.The sample is milled using a Ditting grinder to an average particle size of 800 to 1000 μm.The freshly ground coffee is homogenized by mixing and 40 g of ground coffee is mixed. Coffee is poured into a measurement sample cup, and the surface is carefully leveled. The sample cup is then placed in the tray of the ColourTest II ^® instrument, and the CTn value is measured. The results of the CTn value are repeated twice with the nearest highest CTn unit. Expressed as the average of the test, the lower the CTn value, the darker the coffee.

(2) Determination of acrylamide levels in roasted coffee beans

100 g of roasted coffee beans are ground using a Retsch® rotary mill using a 0.5 mm sieve. A 40 μg/mL solution of labeled isotopomer acrylamide (internal standard) is added to 2 g of ground sample, which is extracted in 20 mL of water. After extraction, non-polar interfering products are removed by adding 5 mL of 2,2,4-trimethylpentane under stirring for 60 minutes at room temperature. 3 mL of aqueous extract is collected after centrifugation (20 min at 10°C at 4500 rpm) and diluted with 3 mL of water. The aqueous fraction containing acrylamide is then further purified by solid phase extraction on a Multimode® cartridge (Biotage™) followed by extraction on an ENV+® cartridge (Biotage™. Afterwards, the acrylamide contained in the extract is concentrated and LC -Analyze by MS/MS. 5 μL of sample was loaded on LC column Shodex RSpak DE-413 with mobile phase A: 0.01% formic acid in water and mobile phase B: 100% methanol (LC-MS grade) at a flow rate of 0.6 mL/min. (Loaded on Shodex™. Afterwards, the compounds are passed through MS/MS Applied Biosystems Sciex 5500qQq (AB Sciex.) Based on the retention time specific for acrylamide, acrylamide detection is performed using the software Analyst® (AB Sciex). Calculate the concentration of acrylamide in an unknown sample using the formula:

CSAA　= CSd3-AA*((AAA/Ad3-AA)-I)/S)

Where CSAA = concentration of acrylamide in the unknown sample.

CSd3-AA = concentration of d3-AA (internal standard) in the incurred sample (unit: ㎍/kg)

I = Intercept of the calibration curve

S = slope of the calibration curve

AAA　=area of acrylamide on the chromatogram

Ad3-AA　=area of d3-acrylamide on the chromatogram

Results for acrylamide are expressed in μg/kg without decimal places, where 1 ppb = 1 μg/kg.

(3) Polyphenol content of roasted coffee

100 g of roasted coffee beans are ground using a Retsch® rotary mill using a 0.5 mm sieve. Prepare a test solution by dissolving 3 g of each ground powder in 30 ml of distilled water and measure it twice using a spectrophotometer. In this case, gallic acid is used as the standard solution and the standard curve (r ² ) is measured twice. is 0.99. The results are expressed as polyphenol content (mg) per 1 g of sample.

CTn Acrylamide (ppb) Polyphenols (mg/g) Example 1 75 153 13.65 Comparative Example 1 103 762 8.74 Comparative Example 2 76 436 9.35 Comparative Example 3 91 142 5.82 Comparative Example 4 83 147 7.31 Comparative Example 5 45 480 9.29 Comparative Example 6 78 312 7.82 Comparative Example 7 81 217 8.31 Comparative Example 8 85 364 11.25 Comparative Example 9 78 135 Comparative Example 10 75 1,352 4.73

As in Comparative Example 1, when a regular stainless steel pot is used, the degree of roasting is very low and the content of acrylamide and polyphenol increases.

As in Comparative Example 2, if the temperature change is greater, the degree of roasting is not significantly affected, but the acrylamide content is high and the polyphenol content is low.

As in Comparative Example 3, if the temperature change is smaller, the degree of roasting becomes weaker and the polyphenol content is very low.

When roasting is performed briefly as in Comparative Example 4, the degree of roasting is weak and the polyphenol content is very low.

When roasting is performed for a long time as in Comparative Example 5, the roasting becomes dark, and it can be seen that the acrylamide content is high and the polyphenol content is low.

As in Comparative Examples 6 and 7, it can be seen that the difference in heating temperature control temperature also affects the properties.

It can be seen that in the general high-temperature roasting method, the acrylamide content is significantly high and the polyphenol content is not sufficient.

Experimental Example 2. Sensory evaluation of green bean powder roasted coffee

Sensory evaluation was performed on the coffee beans of Example 1 and Comparative Example 8 of the present invention. Sensory evaluation was conducted based on 40 adult men and women in their 20s to 40s who liked coffee, and 20 g of the roasted samples according to Example 1 and Comparative Example 8 were extracted in 100 ml by drip method and each sample was administered to one person. Supply 30ml each. Measured using a 9-point evaluation method, the scores for each item are shown in Table 3.

Example 1 Comparative Example 8 Appearance preference 7.3 8.1 intensity of color 7.2 5.6 overall preference 7.8 5.5 Fragrance preference 8.4 4.8 scent intensity 8.3 5.9 bitterness intensity 3.5 5.7 Aftertaste intensity 5.5 5.8 body 7.5 5.6 Already/off-flavor intensity 4.3 7.6

It can be seen that the method using low-temperature roasting is superior in terms of scent preference and scent intensity, and is capable of providing coffee beans with less bitterness and higher body.

Claims (3)

Preparing green coffee beans to have a moisture content of 14 to 16% by weight by washing and drying them;
Putting the green coffee beans into a stainless steel pot containing titanium, sealing it with a valve, and first heating it to a temperature of 85 to 87°C at a heating rate of 14 to 16°C/min;
Subsequently, secondary heating to a temperature of 93 to 97°C at a heating rate of 4 to 6°C/min; and
Afterwards, it includes the step of maintaining the secondary heating temperature and heating for 42 to 46 minutes,
As a low-temperature green coffee roasting method,
A low-temperature green bean roasting method, wherein the stainless steel pot is an alloy of 17Cr-11Ni-2Mo-0.13Ti.


delete delete