KR102601344B1 - A process for preparation of nuruk by upcycling coffee waste and nuruk prepared therefrom - Google Patents

Abstract

The present invention relates to a method for producing yeast using coffee grounds, comprising the steps of (a) drying the coffee grounds; (b) preparing a first mixture of whole wheat flour; (c) preparing a second mixture by evenly spraying water on the first mixture; (d) firmly molding the second mixture; (e) fermenting the formed second mixture; and (f) drying. A method for producing yeast including a step can be provided.

Description

Method for producing nuruk using upcycling coffee waste and nuruk prepared according to the above method {A process for preparation of nuruk by upcycling coffee waste and nuruk prepared therefrom}

The present invention relates to a method for producing yeast, a method for producing yeast using discarded coffee grounds, and yeast produced through the method.

Nuruk is a raw material for alcohol, and is made by propagating mold containing alcohol-making enzymes on grains. It can be said to be a fermentation agent used to make alcohol using traditional methods. Aspergillus fungi produce alcohol by saccharifying raw materials such as grains and providing them as food for yeast. They can be broadly divided into yellow, black, and white yeasts.

Recently, as interest in rice wine such as makgeolli has increased, yeast containing various ingredients is being developed. In addition to the representative wheat yeast, yeast includes barley yeast, rice yeast, and mung bean yeast, and attempts have been made to manufacture yeast by adding various aromatic ingredients or other auxiliary ingredients.

Korean Patent No. 10-1588200 also discloses a method of producing yeast including bitter melon, and Korean Patent No. 10-2162963 discloses a method of producing yeast including black garlic.

Meanwhile, as environmental issues emerge, up-cycling is being attempted in various fields. Upcycling is the process of using discarded resources to create valuable new items, and is actively underway in the food sector.

Accordingly, the present invention seeks to provide a method for producing yeast using discarded coffee grounds.

Korean registered patent 10-1588200B Korean registered patent 10-2162963B

The present invention seeks to provide a method of producing yeast using discarded coffee grounds.

As an example, the present invention includes the steps of (a) drying coffee grounds; (b) preparing a first mixture of whole wheat flour; (c) preparing a second mixture by evenly spraying water on the first mixture; (d) firmly molding the second mixture; (e) fermenting the formed second mixture; and (f) drying. A method for producing yeast including a step can be provided.

As an example, the present invention may be a mixture of the whole wheat flour and the coffee grounds at a weight ratio of 6:4 to 9:1.

As an example, the coffee grounds may be obtained from hot-air roasted coffee beans.

As an example, the water sprayed in step (c) may be 0.2 to 0.5 parts by weight based on 1 part by weight of the first mixture.

As an example, the fermentation in step (e) is performed by adding yeast, and the yeast may be Baek chrysanthemum.

As an example, fermentation in step (e) may be performed by additionally adding one or more of pine needles or straw to the second mixture.

As an example, fermentation in step (e) may be performed for 15 to 30 days.

As an example, fermentation in step (e) may be characterized by sequentially performing a first fermentation performed at 30 to 38°C and a second fermentation performed at 20 to 28°C.

As an embodiment of the present invention, yeast manufactured through the above-described method can be provided.

The present invention can provide a method of producing yeast by upcycling discarded coffee grounds.

Below, the present invention will be described in detail with reference to the attached technology so that those skilled in the art can easily practice it. However, it will be apparent to those skilled in the art that the present invention can be implemented in various different forms and is not limited to the embodiments described below.

The terms used in this application are only used to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, 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 commonly understood by a person of ordinary skill in the technical field to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as having meanings consistent with the meanings they have in the context of the related technology, and should not be interpreted in an idealized or overly formal sense unless explicitly defined in the present application. No.

The present invention provides a method for producing yeast using coffee grounds, comprising the steps of (a) drying the coffee grounds; (b) preparing a first mixture of whole wheat flour; (c) preparing a second mixture by evenly spraying water on the first mixture; (d) firmly molding the second mixture; (e) fermenting the formed second mixture; and (f) drying. A method for producing yeast including a step can be provided.

As an example, the present invention may begin with the step of (a) drying the coffee grounds and grinding them into powder. The coffee waste can generally be used without limitation as long as it is the coffee grounds left after extracting espresso from coffee beans, but obtaining it from hot-air roasted coffee beans can lower the probability of yeast rotting during yeast fermentation, and the original ingredients and aroma of coffee are better preserved. This is more desirable in that it can produce brandy with a deeper coffee flavor.

Roasting involves applying heat to green coffee beans, and can be divided into direct fire, semi-hot air, and hot air methods, and the shape of the drum for roasting coffee beans is different depending on the method. The direct fire type is a type in which a small hole is drilled in the drum where coffee beans are roasted, and the fire affects the internal drum 100%. The hot air type is a method in which strong heat supplied completely separate from the drum is blown into the drum, using instantaneous high heat. This is a method of roasting coffee. In addition, unlike the direct fire type, the semi-hot air type does not have holes on the surface of the drum, but has holes on the back of the drum, so about 40% of the heat is transferred directly to the drum and about 60% of the heat is transferred through the back of the drum. This is a roasting method.

As an example, during hot air roasting, the internal (drum) temperature of the hot air blower can be preheated to 200 ± 50°C, then green coffee beans can be added and roasting can be performed. At this time, roasting may be performed by roasting the green coffee beans for 5 to 20 minutes, preferably for 10 to 15 minutes.

As an example, coffee grounds can be washed, and it is desirable to dry them before mixing them with whole wheat flour to remove moisture. Any drying method used in food production can be used without limitation.

As an example, in the present invention, after step (a), step (b) of preparing a first mixture of whole wheat flour may be performed.

As an example, step (b) involves mixing whole wheat flour with coffee grounds, and a stirrer or the like may be used to mix evenly.

As an example, the coffee grounds are used by mixing with whole wheat flour, and on a dry weight basis, whole wheat flour:coffee grounds powder can be mixed at a weight ratio of 6:4 to 9:1, and 7:3 to 8:2 by weight. It is more preferable to mix. In cases outside the above range, if there is too little whole wheat flour, it may not be formed firmly during molding and may break during fermentation, the yeast may rot during fermentation, and if there is too little coffee grounds, the coffee flavor may be very slight.

As an example, in the present invention, after step (b), the step (c) of preparing a second mixture by evenly spraying water on the first mixture can be performed.

As an example, the second mixture can be prepared by evenly spraying water on the first mixture, and at this time, care must be taken to prevent moisture from concentrating in one place. If moisture is sprayed unevenly, the quality of the yeast may be uneven and some parts may be mixed during fermentation. As an example, it can be sprayed more evenly using a sprayer used in the food field.

As an example, the water sprayed in step (c) may be 0.2 to 0.3 parts by weight based on 1 part by weight of the first mixture. If water is contained below the above range, the yeast may not be sufficiently fermented, and if water is contained above the above range, the yeast may rot during the fermentation process.

As an example, in the present invention, after step (c), step (d) of firmly molding the second mixture may be performed.

As an example, step (d) can be performed by laying a cloth in a yeast mold, filling it with the second mixture, and compacting it into a tight ball.

As an example, the present invention may perform the step (e) of fermenting the molded second mixture after step (d).

As an example, fermentation in step (e) may be performed by adding yeast. For example, the yeast added in step (e) may include one or more of yellow, black, and white yeast.

As an example, the yeast may be included in an amount of 0.002 to 0.006 parts by weight, and more preferably 0.003 to 0.005 parts by weight, based on 1 part by weight of the second mixture. If the yeast is included in less than the above weight parts, fermentation may not be sufficient and deterioration may occur, and if the yeast is included in excess of the weight parts, the efficiency is not good compared to the amount added.

Additionally, as an example, in order to promote fermentation through natural yeast in step (e), it is more preferable to use pine needles and/or straw together with the addition of yeast. At this time, pine needles and/or straw may be placed in a fermentation vessel and molded yeast may be placed on top of it to ferment in the fermentation vessel, but the method is not limited to this.

As an example, when adding yeast in step (e), it is more preferable to add yeast nutrients together. Yeast nutrients are intended to supply nutrients for yeast growth and smooth decomposition of sugar. If yeast lacks nutrients to grow, fermentation may not occur or fermentation may stop and quality may decline. For example, the yeast nutrient may contain nitrogen (N), phosphorus (P), vitamin B ₁ , etc., and it is preferable to use ammonium phosphate, which can supply both nitrogen and phosphorus.

As an example, the fermentation in step (e) may be performed for 15 to 30 days, and is preferably performed for 20 to 25 days.

As an example, the fermentation in step (e) may include a first fermentation performed at 30 to 38°C. The first fermentation in step (e) is to activate the yeast. If the temperature is set too high beyond the above temperature range, beneficial bacteria will die, and if the temperature is set lower than the above range, the activity of the bacteria will be reduced. It becomes a problem by deteriorating it. Additionally, the first fermentation is preferably performed for 5 to 10 days, and more preferably for 5 to 7 days. If the first fermentation period is too short, the yeast may not be activated and the subsequent fermentation speed may be very slow, which can lead to deterioration, which is a problem. If the first fermentation period is too long, the yeast may rot due to high humidity. You can.

Therefore, as an example, the fermentation of step (e) may include a second fermentation performed at room temperature after the first fermentation. The room temperature is a general indoor temperature and may mean 20 to 28°C, but is not limited thereto. As an example, the second fermentation may include a process of lowering the humidity of the yeast. If this process is not performed, the yeast may rot due to high humidity. The second fermentation is a process of applying room temperature and lowering the humidity after the first fermentation. For example, by performing a process such as opening the lid of a sealed fermentation vessel, the room temperature is lower than the temperature and humidity of the first fermentation. Temperature and humidity can be adjusted to the yeast. The above-mentioned second fermentation is preferably performed for 10 to 20 days.

At this time, if room temperature is applied immediately after the first fermentation at 30 to 38°C, cracks may occur in the yeast, so it is desirable to control the temperature difference so that the temperature difference does not change rapidly between the first and second fermentations. For example, by opening only part of the fermentation vessel and leaving it for a certain period of time (2-1 fermentation) and then completely opening it and leaving it in (2-2 fermentation), the temperature and humidity applied to the yeast can be adjusted to change gradually. there is. In other words, the 2-1 fermentation allows the changed temperature and humidity to be gradually applied to the yeast, and the 2-2 fermentation allows the changed temperature and humidity to be completely applied to the yeast. The above-described second fermentation may be performed by performing the 2-1 fermentation for 5 to 10 days, and then performing the 2-2 fermentation for 5 to 10 days.

As an example, the present invention may perform the step (f) of drying the fermented second mixture after step (e).

As an example, the drying method is not limited and can be used as long as it is a drying method used in food production, and a method of drying in sunlight is generally used.

Hereinafter, the present invention will be described in more detail through examples. However, the following examples are only intended to aid understanding of the present invention and do not limit the scope of the present invention. Throughout this specification, % used to indicate the concentration of a specific substance, unless otherwise specified, means (weight/weight)% for solid/solid, (weight/volume)% for solid/liquid, and (weight/volume)% for solid/liquid. Liquid is (vol/vol)%.

<Example>

1. Preparation Example 1 - Preparation of yeast (Example 1)

Nuruk was prepared using coffee grounds as follows.

(1) Preparation of raw materials

300g of coffee grounds were washed and dried to evaporate moisture, then mixed with 700g of ground whole wheat flour and mixed evenly.

(2) Yeast dough and molding

300 g of water was evenly sprinkled on the raw materials that had undergone the same process as (1) above. At this time, use a spray to ensure that moisture is evenly supplied to the entire raw material rather than concentrated in one area.

Afterwards, a cloth is laid on the yeast mold, and the mixture supplied with moisture through the above-described process is filled into the mold, compacted, and molded to form a firm ball.

(3) Fermentation

Straw was laid in the fermentation vessel, the yeast prepared in (2) above was placed in the fermentation vessel, and 5 g of white chrysanthemum (Suwon jongkuk white chrysanthemum, Suwon fermentation) was added. Ferment for 7 days (first fermentation) without opening the lid of the fermentation vessel. At this time, the temperature of the fermentation vessel is maintained at 30 to 38°C.

After 7 days, open only one-third of the lid of the fermentation vessel. After maintaining this for 7 days (2-1 fermentation), the fermentation vessel is completely opened and dried. This is also maintained for 7 days (2-2 fermentation).

The yeast fermented for 21 days is exposed to sunlight to finally evaporate the moisture.

2. Preparation Example 2 - Preparation of yeast (Example 2)

Nuruk was prepared in the same manner as in Example 1 described above, but Hwanggukgyun (Hwangguk, Suwon Fermentation) was used instead of Baekgukgyun.

3. Preparation Example 3 - Preparation of yeast (Comparative Example 1)

Nuruk was prepared in the same manner as in Example 1 described above.

At this time, unlike Example 1, the raw materials were mixed with 400 g of whole wheat flour and 600 g of coffee grounds. These raw materials were kneaded, molded, and fermented in a fermentation vessel, but the coffee grounds were not formed firmly and broke during the fermentation process, making it difficult to produce yeast.

4. Preparation Example 4 - Preparation of yeast (Comparative Example 2)

Nuruk was prepared in the same manner as in Example 1 described above, but the fermentation process was applied differently.

Nuruk was prepared in the same manner as 1.(1) and 1.(2) above, and the prepared nuruk was placed in a fermentation vessel lined with straw, followed by the addition of 5 g of white chrysanthemum (Suwon jongkuk white noodle, Suwon fermentation). Fermentation (first fermentation) is carried out for 7 days without opening the lid of the fermentation vessel (the temperature of the fermentation vessel is maintained at 30 to 38°C). Afterwards, the lid was completely opened and fermented for 14 days (second fermentation), and the yeast fermented for 21 days was exposed to sunlight to finally evaporate the moisture.

The yeast of Comparative Example 2 was in the same form as Example 1 until the first fermentation, but as the second fermentation progressed, many cracks occurred in the yeast.

5. Sensory evaluation of makgeolli prepared using the yeast of Example 1

Makgeolli was prepared using the yeast of Example 1 and Comparative Example 1, and sensory evaluation was performed on 50 adults using the makgeolli prepared in this way. The aroma, taste, and overall preference of yeast were evaluated using a 5-point scale, and the results are shown in Table 1 below (5: very good, 4: good, 3: average, 4: bad, 5: very bad).

division incense taste overall preference Example 1 4.8 4.6 4.6 Example 2 4.7 4.4 4.4 Comparative Example 1 3.1 3.3 3.2 Comparative Example 2 3.1 3.4 3.3

The makgeolli produced using the yeast of Example 1 was evaluated to have a moderately sour taste, a subtle coffee aroma, and no astringent taste, so the overall preference was high. Makgeolli prepared using the yeast of Example 2 also received high scores in aroma, taste, and overall preference. The makgeolli prepared using the yeast of Example 2 had a sweet rather than sour taste and a subtle coffee aroma, and was preferred by young women.

On the other hand, in Comparative Examples 1 and 2, molding the yeast itself was difficult and alcohol fermentation progressed slowly. When makgeolli was made using yeast fermented in this way, the flavor was not deep and it tasted bitter.

Although the present invention has been described above with reference to preferred embodiments, those skilled in the art may make various modifications and changes to the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. You will understand that you can do it.

Claims (10)

(a) drying the coffee grounds and grinding them into powder;
(b) preparing a first mixture of the ground coffee grounds and whole wheat flour;
(c) preparing a second mixture by evenly spraying water on the first mixture;
(d) firmly molding the second mixture;
(e) fermenting the molded second mixture by adding White Chrysanthemum or Yellow Chrysanthemum bacteria; and
(f) comprising drying after the fermentation,
The fermentation in step (e) is sequentially performed with a first fermentation performed at 30 to 38°C and a second fermentation performed at 20 to 28°C,
The first fermentation is performed in an airtight container for 5 to 10 days, and the second fermentation is performed for 5 to 10 days by opening one-third of the lid of the airtight container, and then the lid is completely opened for 5 to 10 days. A method of producing yeast, which is performed.
According to paragraph 1,
A method of producing yeast, wherein the whole wheat flour: ground coffee grounds are mixed at a weight ratio of 6:4 to 9:1.
According to paragraph 1,
The coffee waste is a method of producing yeast, which is obtained from hot air roasted coffee beans.
According to paragraph 1,
The water sprayed in step (c) is 0.2 to 0.5 parts by weight based on 1 part by weight of the first mixture.
delete According to paragraph 1,
The fermentation in step (e) is performed by additionally adding one or more of pine needles or straw to the second mixture.
delete delete delete Nuruk, manufactured by the production method of any one of claims 1 to 4 and 6.