KR102614234B1 - Coffee tea composition containing agarwood - Google Patents

Abstract

The present invention relates to a coffee tea composition containing agarwood, and more specifically, to prepare a coffee tea composition composed of a mixture of ground coffee beans obtained by grinding roasted coffee beans and ground agarwood obtained by grinding agarwood, thereby producing agarwood. It has the advantage of excellent taste and flavor as it can incorporate the unique taste and flavor of the coffee tea along with the active ingredients contained in it. It is manufactured by mixing ground coffee beans ground to an appropriate particle size and ground agarwood to retain the tea's unique flavor. The color can be maintained, showing excellent sensory properties, and the ease of extraction and solubility are excellent, making it easy to eat and drink, and has the advantage that the taste and flavor can be extracted effectively. The coffee tea composition itself is manufactured to include agarwood. This relates to a coffee tea composition containing agarwood, which has the advantage of excellent consumer preference because it is easy to control the concentration of the coffee tea by allowing the consumer to brew and drink it directly according to the consumer's preference.

Description

Coffee tea composition containing agarwood {COFFEE TEA COMPOSITION CONTAINING AGARWOOD}

The present invention relates to a coffee tea composition containing agarwood, and more specifically, to prepare a coffee tea composition composed of a mixture of ground coffee beans obtained by grinding roasted coffee beans and ground agarwood obtained by grinding agarwood, thereby producing agarwood. It has the advantage of excellent taste and flavor as it can incorporate the unique taste and flavor of the coffee tea along with the active ingredients contained in it. It is manufactured by mixing ground coffee beans ground to an appropriate particle size and ground agarwood to retain the tea's unique flavor. The color can be maintained, showing excellent sensory properties, and the ease of extraction and solubility are excellent, making it easy to eat and drink, and has the advantage that the taste and flavor can be extracted effectively. The coffee tea composition itself is manufactured to include agarwood. This relates to a coffee tea composition containing agarwood, which has the advantage of excellent consumer preference because it is easy to control the concentration of the coffee tea by allowing the consumer to brew and drink it directly according to the consumer's preference.

The coffee tree is a tropical evergreen tree belonging to the Cofea genus of the Rubiaceae family and is native to Ethiopia, Africa. Currently, it is produced in about 60 countries in the range of 25°N to 25°S, called the coffee belt, including Africa, South America, Indonesia, and Vietnam.

The main components of green coffee beans, which are coffee raw materials, are generally 10 to 13% moisture, 37 to 60% carbohydrates, 9 to 18% fat, 11 to 13% protein, 3 to 4.5% minerals, and 0.9 to 2.4%. It consists of % caffeine, 5.5-10% chlorogenic acid, and an average of 1% trigonelline, which may vary depending on the production area, variety, and cultivation. These components undergo complex physical and chemical changes as they go through processes such as mixing, roasting, grinding, and extraction to make green coffee beans drinkable. There are over 800 aroma components in coffee that have been identified so far, and it is known to have the most abundant volatile aroma components among plants.

Major chemical components that affect the quality characteristics of coffee include free amino acids, lipids, caffeine, chlorogenic acid, and trigonelline. Among these, caffeine, chlorogenic acid, and trigonelline are non-volatile components that contribute to the taste and aroma of coffee. It is known to have a large impact. These non-volatile components are decomposed and reduced through the roasting process, and form flavor and body through extraction, which determines the flavor characteristics and quality of the coffee.

Coffee is one of the world's most loved beverages. Looking at recent trends in the domestic coffee market, the size of the coffee market is constantly growing rapidly, and consumers are also becoming increasingly segmented and diversified as the size of the market grows. As the number of consumers who want to choose newer and more diverse coffees at home and abroad increases, attempts to develop alternative coffees and mixed coffees are continuously being made, and research is being conducted on the feasibility of various materials and consumer preferences. .

Republic of Korea Patent No. 10-1640591 contains a natural plant extract manufactured by absorbing natural plant extract into green coffee beans and then fermenting them through a multi-stage fermentation process that involves several fermentation processes so that all the active ingredients of the natural plant extract are included in the coffee beans. Technology related to fermented coffee and its manufacturing method is disclosed. In addition, Republic of Korea Patent No. 10-1810957 discloses a technology related to a method for producing a black chokeberry coffee drink, which involves extracting coffee beans using black chokeberry extract to produce a coffee drink.

Although many technologies are known for producing mixed coffee containing processed products of various natural ingredients as described above, the development of mixed coffee containing agarwood is insufficient.

Aquilariamalaccensis refers to an evergreen tree belonging to the Thymelaeaceae family, in which resin is deposited while producing agarwood. In Oriental medicine, it has a calming, strengthening, and ventilation effect and is known to be effective in indigestion, loss of appetite, vomiting, bronchial problems, asthma, premature ejaculation, and lack of energy. There are about 130 components of agarwood that have been discovered so far, known as sesquiterpenes, 2-(2-phenylethyl)-4H-chromen-4-onederivatives, aromatics, and triterpenes. In recent years, various activities related to these components of agarwood have been discovered, including antibacterial effect against methicillin-resistant Staphylococcus aureus (MRSA), antioxidant effect on human blood haemolysate, antitumor effect against human gastriccancercellline (SGC-7901), It has anti-allergy and whitening effects (Chen HQ, Wei JH, Yang JS, Zhang Z, Yang Y, Gao ZH, Sui C, Gong B, Chemistry & Biodiversity 2012. 9, 236-250 / ET Arung, IW Kusuma, YM Iskandar, S Yasutake, K Shimizu, R Kondo, Journal of Wood Science 2005. 51, 520-52).

Republic of Korea Patent Publication No. 10-2020-0144923 features the addition of agarwood in the step of heat-treating green coffee beans from which silver skins have been removed by adding alcohol, or the step of maturing the heat-treated green coffee beans with the addition of alcohol. A technology related to a coffee processing method is disclosed, and in Republic of Korea Patent Publication No. 10-2018-0093622, in the step of selecting a solvent for extracting aged coffee beans, water mixed with various types of medicinal herbs, including agarwood, is disclosed. A technology related to a coffee extraction method is disclosed, and Korean Patent No. 10-1852884 discloses a step of preparing a mixed plant extract by mixing bisuri extract, maca extract, Cornus officinalis extract, and red ginseng extract, and agarwood in Dutch coffee. A technology related to a method for producing functional Dutch coffee containing agarwood, which includes the step of mixing the extract and the plant mixture extract prepared above, is disclosed.

However, agarwood is not used as a solvent in the green bean processing process or coffee extraction process, or a liquid extract of agarwood is included in coffee, but ground coffee beans obtained by grinding roasted coffee beans and ground agarwood are used. The development of a technology for producing agarwood in the coffee tea composition itself by directly mixing it into a coffee tea composition has not been developed to date.

Republic of Korea Patent No. 10-1640591 (registered on July 12, 2016) Republic of Korea Patent No. 10-1810957 (registered on December 14, 2017) Republic of Korea Patent Publication No. 10-2020-0144923 (published on December 30, 2020) Republic of Korea Patent Publication No. 10-2018-0093622 (published on August 22, 2018) Republic of Korea Patent No. 10-1852884 (registered on April 23, 2018)

The present invention was created to solve the problems described above and provide the necessary technology,

The present invention manufactures a coffee tea composition composed of a mixture of ground coffee beans obtained by grinding roasted coffee beans and ground agarwood obtained by grinding agarwood, thereby imparting the unique taste and flavor along with the active ingredients contained in agarwood to coffee tea. It has the advantage of excellent taste and flavor, and by manufacturing it by mixing ground coffee beans and agarwood ground to an appropriate particle size, the tea's unique color tone can be maintained, showing excellent sensory properties, and ease of extraction. It is not only easy to drink and has excellent solubility, but also has the advantage that taste and flavor can be extracted effectively. It is manufactured to include agarwood in the coffee tea composition itself, but allows the coffee tea to be brewed and consumed directly according to the consumer's preference. The purpose is to provide a coffee tea composition containing agarwood, which has the advantage of excellent consumer preference because the concentration is easy to control.

As an embodiment of the present invention to achieve the above object,

One embodiment of the present invention provides a coffee tea composition containing agarwood, wherein ground coffee beans and ground agarwood are mixed.

In the present invention, the coffee tea composition is characterized by mixing 99.90 to 99.95% by weight of ground coffee beans and 0.05 to 0.1% by weight of ground agarwood.

In the present invention, the ground coffee beans are prepared by roasting green coffee beans at a temperature of 200 to 220 ° C. for 10 to 14 minutes, and then grinding the roasted coffee beans to a particle size of 500 to 700 μm. It is characterized by that.

In the present invention, the agarwood powder is characterized in that it is manufactured by pulverizing agarwood to a particle size of 0.1 to 20㎛.

A coffee tea composition containing agarwood prepared according to an embodiment of the present invention is prepared by mixing coffee bean grounds obtained by grinding roasted coffee beans and agarwood grounds obtained by grinding agarwood, thereby producing agarwood. It has the advantage of excellent taste and flavor as it can incorporate its own taste and flavor into coffee tea along with the active ingredients contained in it.

In addition, the coffee tea composition containing agarwood prepared according to one embodiment of the present invention can maintain the inherent color of the tea by mixing ground coffee beans and agarwood grounds that have been roasted and ground to an appropriate particle size. It can exhibit excellent sensory properties, and has excellent extractability and solubility, making it easy to eat and drink, as well as having the advantage that taste and flavor can be extracted effectively.

In addition, the coffee tea composition containing agarwood prepared according to an embodiment of the present invention is manufactured to include agarwood in the coffee tea composition itself, but allows the concentration of coffee tea to be controlled by allowing it to be brewed and consumed directly according to the consumer's preference. Because it is easy to use, it has the advantage of being highly popular with consumers.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art. Accordingly, the embodiments of the present invention may be modified into various other forms, and the scope of the present invention is not limited to the embodiments described below.

Throughout the specification of the present invention, when it is said that a certain part includes a certain component, this does not mean excluding other components, but may further include other components, unless specifically stated to the contrary.

The terms "about", "substantially", etc. used throughout the specification of the present invention are used to mean at or close to that value when manufacturing and material tolerances inherent in the stated meaning are presented, and the present invention Precise or absolute figures are used to aid understanding and to prevent unscrupulous infringers from taking unfair advantage of the disclosure.

Hereinafter, a coffee tea composition containing agarwood according to an embodiment of the present invention will be described in detail. The coffee tea composition containing agarwood (hereinafter also referred to as ‘coffee tea composition’) according to an embodiment of the present invention can be more clearly understood through the description and examples described below.

The present invention relates to a coffee tea composition containing agarwood, and is characterized in that the composition is made by mixing ground coffee beans and ground agarwood.

According to one embodiment of the present invention, the coffee tea composition is characterized by mixing 99.90 to 99.95% by weight of ground coffee beans and 0.05 to 0.1% by weight of ground agarwood.

The coffee tea composition of the present invention is made by mixing ground coffee beans and ground agarwood in a ratio of 99.90 to 99.95% by weight of ground coffee beans and 0.05 to 0.1% by weight of ground coffee beans. It is desirable to specifically limit process conditions, such as the mixing ratio of ground agarwood.

This means that if the ground coffee beans are mixed at a ratio of less than 99.90% by weight and the ground agarwood is mixed at a ratio exceeding 0.1% by weight, the unique spicy taste and flavor of agarwood may be too strong in the final coffee tea composition. This is because, as it develops, the original flavor of the coffee is reduced, which may lead to problems in which the quality of the coffee tea composition itself deteriorates. Additionally, if ground coffee beans are mixed in a ratio exceeding 99.95% by weight and ground agarwood is mixed in a ratio of less than 0.05% by weight, the unique flavor of agarwood is obscured by the flavor of the coffee, resulting in the final manufactured coffee tea. This is because a problem may arise in which the unique taste and flavor of agarwood is not expressed at all in the composition.

Therefore, the coffee tea composition of the present invention is preferably prepared by mixing 99.90 to 99.95% by weight of ground coffee beans and 0.05 to 0.1% by weight of ground agarwood.

During the process of manufacturing a coffee tea composition containing agarwood according to an embodiment of the present invention, process conditions such as the mixing ratio of ground coffee beans and ground agarwood are specifically limited to “mixing of ground coffee beans and ground agarwood.” This content was established based on the results of “Sensory evaluation of coffee tea compositions according to ratio,” and this can be understood more clearly through Example 1 below.

According to one embodiment of the present invention, the ground coffee beans are prepared by roasting green coffee beans at a temperature of 200 to 220 ° C. for 10 to 14 minutes, and then roasting the coffee beans to have a particle size of 500 to 700 μm. It is characterized by being manufactured by grinding.

The ground coffee beans included in the coffee tea composition of the present invention are produced by roasting green coffee beans at a temperature of 200 to 220 ° C. for 10 to 14 minutes and then grinding the coffee beans prepared by roasting. The roasting temperature of the roasting process is It is desirable to specifically limit process conditions such as roasting time.

This means that if green coffee beans are roasted at a temperature below 200°C for less than 10 minutes, the green beans may not be roasted properly, which may lead to problems in which the extractability and solubility of the final coffee tea composition are reduced. This is because not only the aroma and flavor of coffee are reduced, but also the sour taste of unripe fruit may appear. Additionally, when roasting green coffee beans at a temperature exceeding 220°C for a time exceeding 14 minutes, carbonization occurs due to roasting the green coffee beans at a high temperature for a long time and moisture is removed for a long time, making it difficult to chew the dried wood. This is because taste may develop, which may cause problems such as deterioration in the quality of the final manufactured coffee tea composition itself.

Although not limited to this, green coffee beans are roasted using a drum roaster, and it is most preferable to add green coffee beans when the internal temperature of the roasting drum is 200°C and roast at a temperature of 215 to 220°C for 10 to 14 minutes. do. Additionally, when applying the Agtron No. of the Specialty Coffee Association of America (SCAA), the Agtron value No. It is preferable to roast green coffee beans by applying conditions of 35 to 45.

The ground coffee beans included in the coffee tea composition of the present invention are produced by roasting green coffee beans and grinding the roasted coffee beans to a particle size of 500 to 700㎛, which is the same as the particle size of the ground coffee beans. It is desirable to specifically limit the process conditions.

This means that when coffee beans produced by roasting are ground to a particle size of less than 500㎛, the particle size of the coffee tea composition is small, making it difficult to extract with regular drip coffee, and most of the filter paper is clogged during the extraction process, making it difficult to extract coffee. This is because there is a concern that a problem may arise in which a strong bitter taste appears in the coffee tea. In addition, when coffee beans produced by roasting are ground to have a particle size exceeding 700㎛, extraction of the coffee tea composition is easy, but there is a risk that the taste of the coffee may become bland, which may lead to a problem of reduced consumer preference. Because there is.

Therefore, the ground coffee beans included in the coffee tea composition of the present invention are prepared by roasting green coffee beans at a temperature of 200 to 220 ° C. for 10 to 14 minutes, and then roasting the coffee beans to have a particle size of 500 to 700 μm. It is preferably manufactured by grinding as much as possible.

During the process of manufacturing a coffee tea composition containing agarwood according to an embodiment of the present invention, the process conditions such as particle size of ground coffee beans are specifically limited to “the sensory function of the coffee tea composition according to the particle size of ground coffee beans.” This is set based on the results of “Evaluation,” and this can be understood more clearly through Example 2 below.

According to one embodiment of the present invention, the agarwood powder is characterized in that it is manufactured by pulverizing agarwood to a particle size of 0.1 to 20㎛.

The ground agarwood contained in the coffee tea composition of the present invention is manufactured by grinding agarwood to a particle size of 0.1 to 20㎛, and it is desirable to specifically limit the process conditions such as the particle size of the ground agarwood.

This is because, when pulverizing agarwood to a particle size of less than 0.1㎛, it is difficult to pulverize it to a particle size that is too small, which may lead to a problem of reduced production efficiency. In addition, if agarwood is ground to a particle size exceeding 20㎛, not only will the active ingredients contained in agarwood not be effectively extracted during the extraction process of the final coffee tea composition, but also the unique taste and flavor of agarwood will not be expressed. This is because the particle size is large, so it feels like a foreign substance when observed with the naked eye, and may be evaluated as unclean, which may cause the problem of reduced consumer preference.

Therefore, in order to destroy the cell wall of the agarwood plant and facilitate extraction of the active ingredients and unique flavor contained in the agarwood when extracting the coffee tea composition later, the ground agarwood contained in the coffee tea composition of the present invention contains 0.1 to 20% of the agarwood. It is preferably manufactured by grinding to a particle size of ㎛.

During the process of manufacturing a coffee tea composition containing agarwood according to an embodiment of the present invention, process conditions such as the particle size of the agarwood powder are specifically limited in “Sensory evaluation of the coffee tea composition according to the particle size of the agarwood powder”. This is set based on the results, and this can be understood more clearly through Example 3 below.

Hereinafter, after producing agarwood-containing coffee tea compositions in various forms, sensory evaluation was conducted on the coffee tea compositions separately for experts and the general public. The coffee tea composition according to an embodiment of the present invention was It can be understood more clearly by the sensory evaluation results described later.

Sensory evaluation of coffee tea composition according to mixing ratio of ground coffee beans and ground agarwood

According to one embodiment of the present invention, coffee tea compositions of experimental groups 1-1 and 1-2 were prepared, and process conditions such as the mixing ratio of ground coffee beans and ground agarwood were set differently from the conditions defined in the present invention. Coffee tea compositions of control groups 1-1 and 1-2 were prepared, and sensory evaluation of the coffee tea compositions was conducted according to the mixing ratio of ground coffee beans and ground agarwood. The coffee tea compositions of experimental groups 1-1 and 1-2 and the coffee tea compositions of control groups 1-1 and 1-2 are as follows.

Experimental group and control group of Example 1

A coffee tea composition containing agarwood is prepared by mixing ground coffee beans and ground agarwood under the conditions shown in Table 1 below.

Category/Item Coffee tea composition ground coffee beans Agarwood powder Experimental group 1-1 99.90% by weight 0.10% by weight Experimental group 1-2 99.95% by weight 0.05% by weight Control group 1-1 99.50% by weight 0.50% by weight Control group 1-2 99.98% by weight 0.02% by weight

At this time, the ground coffee beans are prepared by roasting green coffee beans at a temperature of 210°C for 12 minutes and grinding the roasted coffee beans to a particle size of 600㎛.

In addition, the agarwood powder is prepared by grinding agarwood to a particle size of 10㎛.

As shown above, the coffee tea compositions of experimental groups 1-1 and 1-2 were prepared according to an embodiment of the present invention, and process conditions such as the mixing ratio of ground coffee beans and ground agarwood were limited in the present invention. It was manufactured by setting it to suit one condition.

In contrast, the coffee tea composition of control group 1-2 set the process conditions so that ground coffee beans were mixed at a ratio lower than the ratio limited in the present invention, and ground agarwood was mixed at a higher ratio than the ratio limited in the present invention. In the coffee tea composition of control group 1-2, process conditions were set so that ground coffee beans were mixed at a higher ratio than the ratio limited in the present invention, and agarwood powder was mixed at a lower ratio than the ratio limited in the present invention. Manufactured.

Sensory evaluation method and results for the experimental group and control group of Example 1

Sensory evaluation was conducted on the coffee tea compositions of the experimental groups 1-1 and 1-2 and the coffee tea compositions of the control groups 1-1 and 1-2, and the sensory evaluation was conducted separately for the expert group and the general public.

[Sensory evaluation for expert group]

Sensory evaluation for a group of experts was conducted by requesting the Coffee Science Analysis Association (CSA) (Identification number: 206-82-79611), and the coffee tea compositions of experimental groups 1-1 and 1-2 prepared above and the control group 1-1 were used. And the coffee tea composition of 1-2 is extracted by brewing method, and 9 g of the coffee tea composition is extracted with 250 mL of water maintained at a temperature of 90 ° C. using a general coffee drip bag strainer, and the coffee tea is made to be consumed by a group of experts. The evaluation items were evaluated.

Sensory evaluation items for the expert group included fragrance/aroma, flavor, acidity, aftertaste, body, balance, uniformity, and presence of mixed flavors ( There are 10 items including clean cup, difference in sweetness, and overall evaluation, and each item was evaluated using a method of giving a score of 1 to 10 points (10-point evaluation method). In particular, three items such as fragrance (fragrance/aroma), acidity and body were evaluated for both strength and preference simultaneously, and two items such as uniformity and presence of mixed flavors (clean cup) were evaluated simultaneously. The following items were evaluated based on coffee sensory evaluation.

The sensory evaluation results of the expert group for the coffee tea compositions of the experimental groups 1-1 and 1-2 and the coffee tea compositions of the control groups 1-1 and 1-2 are shown in Table 2 below.

Item/Classification Experimental group 1-1 Experimental group 1-2 Control group 1-1 Control group 1-2 Fragrance/aroma 8(±3) 7(±1) 9(±3) 6(±1) Flavor 7 8 6 8 acidity 6(±2) 6(±1) 5(±2) 8(±1) Aftertaste 9 8 7 6 body 9(±3) 8(±2) 7(±3) 6(±1) balance 7 8 5 7 Uniformity 7 8 6 7 Containment of mixed spices (clean cup) 8 9 4 9 Difference in sweetness 9 8 8 6 overall evaluation 9 8 7 7 Overall (100 points) 79(±2.7) 78(±1.3) 64(±2.7) 70(±1)

Table 2 above shows the results of sensory evaluation by a group of experts for the coffee tea compositions of experimental groups 1-1 and 1-2 and the coffee tea compositions of control groups 1-1 and 1-2. Experimental groups 1-1 and 1-2 The coffee tea composition of was evaluated as high (specialty grade), while the coffee tea composition of control group 1-1 and the coffee tea composition of control group 1-2 were evaluated as low to medium.

[Sensory evaluation for general population]

The sensory evaluation of the general population was conducted by surveying the preferences of a total of 24 subjects (7 men, 17 women), and the coffee tea compositions of experimental groups 1-1 and 1-2 prepared above and the control group 1-1 and The coffee tea composition of 1-2 is extracted by brewing method, and 9 g of the coffee tea composition is extracted with 250 mL of water maintained at a temperature of 90 ℃ using a general coffee drip bag strainer. The coffee tea is then made to be consumed by a group of the general public. The evaluation items were evaluated.

The sensory evaluation items for the general public are four items: coffee aroma, coffee flavor, balance of taste, and overall preference, and a score of 1 to 5 points is given for each item. The evaluation was conducted using the (5-point evaluation method), and the results were expressed as the average value of the sensory evaluation of a total of 24 survey subjects from the general public.

The results of the sensory evaluation of the coffee tea compositions of the experimental groups 1-1 and 1-2 and the coffee tea compositions of the control groups 1-1 and 1-2 in the general population are shown in Table 3 below.

Category/Item coffee scent
(aroma) coffee taste
(flavor) harmony of taste
(balance) overall preference
(overall) Synthesis
(20 points) Experimental group 1-1 4 4 4 4 16 Experimental group 1-2 5 4 5 5 19 Control group 1-1 5 2 2 2 11 Control group 1-2 3 3 3 4 13

* Sensory evaluation preference value

(1: I dislike it very much, 2: I dislike it, 3: I neither like it nor dislike it, 4: I like it, 5: I like it very much)

Table 3 above shows the results of sensory evaluation of the general public for the coffee tea compositions of experimental groups 1-1 and 1-2 and the coffee tea compositions of control groups 1-1 and 1-2. The coffee tea compositions of experimental groups 1-2 was evaluated as having the best preference, and the coffee tea composition of experimental group 1-1 was also evaluated as having excellent preference.

On the other hand, the coffee tea composition of control group 1-2 was evaluated to have relatively poor preference compared to the experimental group, and in particular, the preference for the coffee tea composition of control group 1-1 was evaluated to be very poor.

Therefore, the coffee tea composition of the present invention is made by mixing 99.90 to 99.95% by weight of ground coffee beans and 0.05 to 0.1% by weight of ground agarwood, under the same process conditions as the mixing ratio of ground coffee beans and ground agarwood. When specifically limited, the quality of the coffee tea composition itself has the advantage of being able to include the unique taste and flavor of the coffee tea along with the active ingredients contained in the agarwood in the final manufactured coffee tea composition, thereby providing excellent taste and flavor. It was confirmed that it can be improved.

Sensory evaluation of coffee tea composition according to particle size of ground coffee beans

According to one embodiment of the present invention, coffee tea compositions of experimental groups 2-1 and 2-2 were prepared, and process conditions such as particle size of ground coffee beans were set differently from the conditions limited in the present invention, and then control group 2-1 and 2-2, the coffee tea composition was prepared, and a sensory evaluation of the coffee tea composition was conducted according to the particle size of the ground coffee beans. The coffee tea compositions of experimental groups 2-1 and 2-2 and the coffee tea compositions of control groups 2-1 and 2-2 are as follows.

Experimental group and control group of Example 2

A coffee tea composition containing agarwood is prepared by mixing ground coffee beans and ground agarwood in a ratio of 99.92% by weight of ground coffee beans and 0.08% by weight of ground agarwood to prepare a coffee tea composition containing agarwood. do.

At this time, the ground coffee beans are prepared by roasting green coffee beans at a temperature of 210°C for 12 minutes and grinding the roasted coffee beans to a particle size suitable for the conditions in Table 4 below.

Category/Item ground coffee beans Experimental group 2-1 500㎛ Experimental group 2-2 700㎛ Control group 2-1 400㎛ Control group 2-2 800㎛

In addition, the agarwood powder is prepared by grinding agarwood to a particle size of 10㎛.

As shown above, the coffee tea compositions of experimental groups 2-1 and 2-2 were prepared according to an embodiment of the present invention, and process conditions such as particle size of ground coffee beans were suitable for the conditions defined in the present invention. It was manufactured by setting it to do so.

In contrast, the coffee tea composition of control group 2-1 was manufactured by setting process conditions so that the ground coffee beans had a particle size smaller than the particle size limited in the present invention, and the coffee tea composition of control group 2-2 was prepared by setting the process conditions so that the ground coffee beans had a particle size smaller than the particle size limited in the present invention. The pulverized product was manufactured by setting process conditions so that it had a particle size larger than the particle size limited in the present invention.

Sensory evaluation method and results for the experimental group and control group of Example 2

Sensory evaluation was conducted on the coffee tea compositions of the experimental groups 2-1 and 2-2 and the coffee tea compositions of the control groups 2-1 and 2-2, and the sensory evaluation was conducted separately for the expert group and the general public.

[Sensory evaluation for expert group]

Sensory evaluation for a group of experts was conducted by requesting the Coffee Science Analysis Association (CSA) (Identification number: 206-82-79611), and the coffee tea compositions of experimental groups 2-1 and 2-2 prepared above and the control group 2-1 were used. And the coffee tea composition of 2-2 is extracted by brewing method, and 9 g of the coffee tea composition is extracted with 250 mL of water maintained at a temperature of 90 ° C. using a general coffee drip bag strainer, and the coffee tea is made to be consumed by a group of experts. The evaluation items were evaluated.

The sensory evaluation items for the expert group are five items: flavor, sweetness, umami, balance, and overall, with a score of 1 to 10 points for each item. The evaluation was conducted using a 10-point evaluation method.

The results of the sensory evaluation by a group of experts for the coffee tea compositions of the experimental groups 2-1 and 2-2 and the coffee tea compositions of the control groups 2-1 and 2-2 are shown in Table 5 below.

Category/Item flavor
(flavor) difference in sweetness
(sweetness) Umami
(umami) sense of balance
(balance) Comprehensive evaluation
(overall) Synthesis
(50 points) Experimental group 2-1 9 9 10 10 10 48 Experimental group 2-2 10 10 9 10 9 48 Control group 2-1 9 6 5 3 5 28 Control group 2-2 9 7 6 4 6 32

Table 5 above shows the results of sensory evaluation by a group of experts for the coffee tea compositions of experimental groups 2-1 and 2-2 and the coffee tea compositions of control groups 2-1 and 2-2. Experimental groups 2-1 and 2-2 The coffee tea composition was evaluated as excellent in all sensory evaluation items such as flavor, difference in sweetness, umami, balance, and comprehensive evaluation.

In contrast, the coffee tea composition of control group 2-1 was evaluated to have a strong bitter taste as a result of under-extraction, and the coffee tea composition of control group 2-2 was evaluated to have an easy coffee extraction but a relatively bland coffee taste as a result of over-extraction. It was assessed as being felt.

[Sensory evaluation for general population]

Sensory evaluation of the general population was conducted by surveying the preferences of a total of 24 subjects (7 men, 17 women), and the coffee tea compositions of experimental groups 2-1 and 2-2 prepared above and the control group 2-1 and The coffee tea composition of 2-2 is extracted by brewing method, and 9 g of the coffee tea composition is extracted with 250 mL of water maintained at a temperature of 90°C using a general coffee drip bag strainer. The coffee tea is then made to be consumed by a group of the general public. The evaluation items were evaluated.

The sensory evaluation items for the general public are four items: coffee aroma, coffee flavor, balance of taste, and overall preference, and a score of 1 to 5 points is given for each item. The evaluation was conducted using the (5-point evaluation method), and the results were expressed as the average value of the sensory evaluation of a total of 24 survey subjects from the general public.

The results of the sensory evaluation of the coffee tea compositions of the experimental groups 2-1 and 2-2 and the coffee tea compositions of the control groups 2-1 and 2-2 in the general population are shown in Table 6 below.

Category/Item coffee scent
(aroma) coffee taste
(flavor) harmony of taste
(balance) overall preference
(overall) Synthesis
(20 points) Experimental group 2-1 4 4 4 4 16 Experimental group 2-2 4 4 3 3 14 Control group 2-1 4 One One One 7 Control group 2-2 4 3 3 3 13

* Sensory evaluation preference value

(1: I dislike it very much, 2: I dislike it, 3: I neither like it nor dislike it, 4: I like it, 5: I like it very much)

Table 6 above shows the results of sensory evaluation of the general population for the coffee tea compositions of experimental groups 2-1 and 2-2 and the coffee tea compositions of control groups 2-1 and 2-2. Experimental groups 2-1 and 2-2 Consumer preference for the coffee tea composition was evaluated as excellent.

On the other hand, the coffee tea compositions of the control group 2-1 and 2-2 were evaluated to have relatively poor consumer preference compared to the experimental group. In particular, the coffee tea composition of the control group 2-1 had a strong bitter taste, lowering the consumer preference. was evaluated as very insufficient.

Therefore, the ground coffee beans included in the coffee tea composition of the present invention are produced by roasting green coffee beans and then grinding the roasted coffee beans to a particle size of 500 to 700㎛. The particle size of the ground coffee beans is When the process conditions are specifically limited, the final coffee tea composition is manufactured by mixing ground coffee beans and agarwood grounds that have been roasted and ground to an appropriate particle size, so that they have excellent extraction ease and solubility, making them easy to drink. Not only is it simple, but the taste and flavor can be extracted effectively, which has the advantage of excellent consumer preference for the taste and flavor of coffee tea, so it was confirmed that the quality of the coffee tea composition itself can be improved.

Sensory evaluation of coffee tea composition according to particle size of agarwood powder

According to one embodiment of the present invention, coffee tea compositions of experimental groups 3-1 and 3-2 were prepared, process conditions such as particle size of agarwood powder were set differently from the conditions limited in the present invention, and then control group 3-1 and The coffee tea composition of 3-2 was prepared, and a sensory evaluation of the coffee tea composition was conducted according to the particle size of the agarwood powder. The coffee tea compositions of experimental groups 3-1 and 3-2 and the coffee tea compositions of control groups 3-1 and 3-2 are as follows.

Experimental group and control group of Example 3

A coffee tea composition containing agarwood is prepared by mixing ground coffee beans and ground agarwood in a ratio of 99.92% by weight of ground coffee beans and 0.08% by weight of ground agarwood to prepare a coffee tea composition containing agarwood. do.

At this time, the ground coffee beans are prepared by roasting green coffee beans at a temperature of 210°C for 12 minutes and grinding the roasted coffee beans to a particle size of 600㎛.

In addition, the agarwood powder is prepared by pulverizing agarwood to a particle size suitable for the conditions in Table 7 below.

Category/Item Agarwood powder Experimental group 3-1 0.1㎛ Experimental group 3-2 20㎛ Control group 3-1 0.05㎛ Control group 3-2 30㎛

As shown above, the coffee tea compositions of experimental groups 3-1 and 3-2 were prepared according to an embodiment of the present invention, and the process conditions, such as particle size of the agarwood powder, were adjusted to suit the conditions defined in the present invention. It was set up and manufactured.

In contrast, the coffee tea composition of control group 3-1 was manufactured by setting the process conditions so that the agarwood powder had a particle size smaller than the particle size limited in the present invention, and the coffee tea composition of control group 3-2 was prepared by setting the process conditions so that the agarwood powder had a particle size smaller than the particle size limited in the present invention. It was manufactured by setting process conditions to have a particle size larger than the particle size limited in the present invention.

Sensory evaluation method and results for the experimental group and control group of Example 3

Sensory evaluation was conducted on the coffee tea compositions of the experimental groups 3-1 and 3-2 and the coffee tea compositions of the control groups 3-1 and 3-2, and the sensory evaluation was conducted separately for the expert group and the general public.

[Sensory evaluation for expert group]

Sensory evaluation for a group of experts was conducted by requesting the Coffee Science Analysis Association (CSA) (Identification number: 206-82-79611), and the coffee tea compositions of experimental groups 3-1 and 3-2 prepared above and the control group 3-1 were used. And the coffee tea composition of 3-2 is extracted by brewing method, and 9 g of the coffee tea composition is extracted with 250 ml of water maintained at a temperature of 90 ° C. using a general coffee drip bag strainer, and the coffee tea is made to be consumed by a group of experts. The evaluation items were evaluated.

The sensory evaluation items for the expert group are five items: flavor, sweetness, umami, balance, and overall, with a score of 1 to 10 points for each item. The evaluation was conducted using a 10-point evaluation method.

The results of the sensory evaluation by a group of experts for the coffee tea compositions of the experimental groups 3-1 and 3-2 and the coffee tea compositions of the control groups 3-1 and 3-2 are shown in Table 8 below.

Category/Item flavor
(flavor) difference in sweetness
(sweetness) Umami
(umami) sense of balance
(balance) Comprehensive evaluation
(overall) Synthesis
(50 points) Experimental group 3-1 9 9 10 9 9 46 Experimental group 3-2 10 9 9 10 9 47 Control group 3-1 9 8 7 6 7 37 Control group 3-2 9 7 7 7 6 36

Table 8 shows the results of sensory evaluation by a group of experts for the coffee tea compositions of experimental groups 3-1 and 3-2 and the coffee tea compositions of control groups 3-1 and 3-2. Experimental groups 3-1 and 3-2 The coffee tea composition was evaluated as excellent in all sensory evaluation items such as flavor, difference in sweetness, umami, balance, and comprehensive evaluation.

In contrast, the coffee tea composition of control group 3-1 was evaluated as expressing too strongly the unique spicy taste and flavor unique to agarwood, and the coffee tea composition of control group 3-2 did not effectively express the unique taste and flavor of agarwood and had a sweet taste. This was evaluated as insufficient.

[Sensory evaluation for general population]

Sensory evaluation of the general population was conducted by surveying the preferences of a total of 24 subjects (7 men, 17 women), and the coffee tea compositions of experimental groups 3-1 and 3-2 prepared above and the control group 3-1 and The coffee tea composition of 3-2 is extracted by brewing method, and 9 g of the coffee tea composition is extracted with 250 mL of water maintained at a temperature of 90 ℃ using a general coffee drip bag strainer. The coffee tea is then made to be consumed by a group of the general public. The evaluation items were evaluated.

The sensory evaluation items for the general public are four items: coffee aroma, coffee flavor, balance of taste, and overall preference, and a score of 1 to 5 points is given for each item. The evaluation was conducted using the (5-point evaluation method), and the results were expressed as the average value of the sensory evaluation of a total of 24 survey subjects from the general public.

The results of the sensory evaluation of the coffee tea compositions of the experimental groups 3-1 and 3-2 and the coffee tea compositions of the control groups 3-1 and 3-2 in the general population are shown in Table 9 below.

Category/Item coffee scent
(aroma) coffee taste
(flavor) harmony of taste
(balance) overall preference
(overall) Synthesis
(20 points) Experimental group 3-1 4 4 4 4 16 Experimental group 3-2 5 4 5 5 19 Control group 3-1 4 2 4 3 13 Control group 3-2 4 3 4 3 14

* Sensory evaluation preference value

(1: I dislike it very much, 2: I dislike it, 3: I neither like it nor dislike it, 4: I like it, 5: I like it very much)

Table 9 shows the results of the sensory evaluation of the general public for the coffee tea compositions of experimental groups 3-1 and 3-2 and the coffee tea compositions of control groups 3-1 and 3-2. Experimental groups 3-1 and 3-2 Consumer preference for the coffee tea composition was evaluated as excellent.

On the other hand, the coffee tea compositions of control groups 3-1 and 3-2 were evaluated to have relatively poor consumer preference compared to the experimental group. In particular, the coffee tea compositions of control group 3-1 had a unique spicy taste and flavor unique to agarwood. was expressed too strongly and was assessed as lacking consumer preference.

Therefore, the ground agarwood contained in the coffee tea composition of the present invention is manufactured by grinding the agarwood to a particle size of 0.1 to 20㎛. When the process conditions such as the particle size of the ground agarwood are specifically limited, the final manufacturing method is The coffee tea composition is manufactured by mixing ground coffee beans and agarwood ground to an appropriate particle size, so it can maintain the tea's unique color tone and exhibit excellent sensory properties, and is easy to drink due to its excellent extractability and solubility. In addition, it was confirmed that the quality of the coffee tea composition itself can be improved because it has the advantage that taste and flavor can be extracted effectively.

In conclusion, through the results of sensory evaluation of the coffee tea composition containing agarwood of Examples 1 to 3, the coffee tea composition prepared according to one embodiment of the present invention was obtained by grinding roasted coffee beans. By manufacturing a coffee tea composition composed of ground coffee beans and ground agarwood, the unique taste and flavor along with the active ingredients contained in agarwood can be incorporated into the coffee tea, which has the advantage of excellent taste and flavor. By producing a mixture of ground coffee beans and agarwood ground to an appropriate particle size, the tea's unique color tone can be maintained, showing excellent sensory properties, and its ease of extraction and solubility make it easy to eat and drink. In addition, it has the advantage that the taste and flavor can be extracted effectively, and the coffee tea composition itself is manufactured to include agarwood, but it can be brewed and consumed directly according to the consumer's preference, making it easy to control the concentration of the coffee tea, thus increasing the consumer's preference. It was confirmed that there are excellent advantages.

Above, the present invention has been described in detail through examples, but the present invention is not limited to the above embodiments and may be modified into various forms, and common knowledge in the field within the technical spirit of the present invention may be used. It is clear that many variations are possible depending on the person who has it. In addition, various forms of substitution, modification, and change may be made by those skilled in the art without departing from the technical spirit of the present invention as set forth in the claims, and this also falls within the scope of the present invention. something to do.

Claims (4)

A coffee tea composition containing agarwood, characterized in that it is composed by mixing 99.90 to 99.95% by weight of ground coffee beans and 0.05 to 0.1% by weight of ground agarwood,
The ground coffee beans are characterized in that they are produced by roasting green coffee beans at a temperature of 200 to 220°C for 10 to 14 minutes, and then grinding the roasted coffee beans to a particle size of 500 to 700 ㎛,
A coffee tea composition containing agarwood, characterized in that the agarwood powder is prepared by grinding agarwood to a particle size of 0.1 to 20㎛. delete delete delete