KR102625256B1 - Method for producing sword bean teabag containing coffee and method for liquid coffee containing sword bean - Google Patents

Abstract

The present invention relates to a method for producing black bean coffee tea bags and a method for producing black bean liquid coffee, which includes the step of immersing black bean beans in liquid coffee, which can add the taste and aroma of coffee and promote the intake of the physiologically active ingredients of black bean beans. Functional coffee can be easily consumed in tea bags or liquid coffee.

Description

{Method for producing sword bean teabag containing coffee and method for liquid coffee containing sword bean}

The present invention relates to a method for producing black bean coffee tea bags and black bean liquid coffee.

Canavalia gladiata is an annual vine plant of the legume family. It blooms from June to July, sets pods from August to October, and fruits ripen in late fall. Peas began to be used as food in tropical and subtropical Asia.

In many regions of East Asia, it is also used as an ingredient in herbal medicine. In folk medicine, it is used to treat purulent inflammation such as sinusitis, hemorrhoids, and boils, and has been reported to be effective in anticancer and antidiabetic agents. The main antioxidant compound in soybeans was identified as gallic acid and its derivatives. Gallic acid and its derivatives are known to be powerful antioxidants and have bioactive effects such as anticancer, anti-inflammatory, and antibacterial properties.

Republic of Korea Patent Publication No. 10-1407409 discloses a method for producing black bean tea. Although black beans have excellent physiological activity, because of the strong fishy smell of the black beans themselves, it is important to remove the strong fishy smell of the black beans in order to obtain black bean tea that has both excellent taste and functionality. The above prior art solves this problem by simultaneously performing the process of roasting, steaming, and steaming the peas. However, the above prior art only discloses the use of dried black beans and drinking them as tea, drinks using them, or mixing them with rice. In addition, conventional black bean tea needs to be boiled to release its functional ingredients and deep flavor, making it good for drinking.

The present inventor completed the present invention after researching a method for significantly improving the taste and flavor of black bean tea while making it easier to drink.

Republic of Korea Patent No. 10-1407409 (2014.06.03.)

The purpose of the present invention is to provide a method of manufacturing black bean coffee tea bags containing coffee extract so that the excellent functional ingredients of black bean tea can be consumed and the deep taste and flavor can be felt even without boiling the black bean tea for a long time.

The purpose of the present invention is to provide a method for producing liquid coffee beans that improves both health effects and palatability by blending beans with high antioxidant and anti-inflammatory effects with coffee extract, and can be used as a base for various coffee application menus.

In order to achieve the above object, the present invention includes the steps of steaming black beans, black bean pods or a mixture thereof at 180 to 250° C. for 1 to 10 hours; Drying the steamed sprouts, sprout pods, or mixtures thereof; Producing black bean tea by roasting the dried black bean beans, black bean pods, or a mixture thereof; Immersing the black bean tea in liquid coffee; and drying the liquid coffee and the green bean tea and then grinding the green bean coffee tea bag.

In one embodiment of the present invention, the immersion step may be performed at a ratio of 1:1 to 1:20 based on weight of black bean tea and liquid coffee.

In one embodiment of the present invention, the roasting may be performed at 100 to 220° C. for 10 to 30 minutes.

In one embodiment of the present invention, the liquid coffee may be any one or more selected from the group consisting of cold brew, drip coffee, and espresso.

Additionally, the present invention provides a black bean coffee tea bag manufactured according to the above-described manufacturing method.

In addition, the present invention includes the steps of steaming beans, sprout pods, or a mixture thereof at 180 to 250 ° C. for 1 hour to 10 hours; Drying the steamed sprouts, sprout pods, or mixtures thereof; Producing black bean tea by roasting the dried black bean beans, black bean pods, or a mixture thereof; Immersing the black bean tea in liquid coffee; and filtering the pea tea to obtain a liquid coffee solution after completion of immersion of the pea tea.

In one embodiment of the present invention, the steaming may be performed by mixing water and sea salt.

In one embodiment of the present invention, the method may further include concentrating the liquid coffee solution.

In one embodiment of the present invention, the immersion step may be performed in a ratio of 1:1 to 1:20 by weight of the pea tea and liquid coffee.

Additionally, the present invention provides black bean liquid coffee prepared according to the above-described production method.

The method for producing black bean coffee tea bags according to the present invention can provide black bean tea with excellent flavor by adding the taste and aroma of coffee. In addition, it is possible to provide a small bean coffee tea bag that allows various consumers to obtain the nutritious benefits of black bean tea and the antioxidant effect of coffee without resistance.

In addition, the present invention can provide antioxidant and anti-inflammatory synergistic effects by mixing coffee with beans and coffee, which have excellent antioxidant and anti-inflammatory effects, and can reduce caffeine intake, giving caffeine-sensitive consumers the advantage of drinking coffee without burden. provides.

In addition, the black bean liquid coffee according to the present invention can be used as a base for various coffee application menus such as cappuccino, cafe mocha, cafe latte, and caramel macchiato to provide a smoother taste, and can be used as an espresso at home without using a cafe. It can be used as a coffee concentrate for cafes.

Figure 1 is a flowchart showing a method for producing black bean coffee according to Example 1 of the present invention.
Figure 2 is a flowchart showing a method for producing liquid coffee from peas according to Example 2 of the present invention.

Hereinafter, the present invention will be described in detail. Terms used in this specification, if not separately defined, should be interpreted as generally understood by those skilled in the art. The drawings and examples of this specification are intended to enable those skilled in the art to easily understand and practice the present invention, and content that may obscure the gist of the invention may be omitted from the drawings and examples. It is not limited to.

In this specification, 'steaming' refers to the process of adding water to the material and sterilizing the material with steam.

The present invention provides a method for producing green bean coffee tea bags, comprising the steps of steaming green beans, green bean pods, or a mixture thereof at 180 to 250° C. for 1 to 10 hours; Drying the steamed sprouts, sprout pods, or mixtures thereof; Producing black bean tea by roasting the dried black bean beans, black bean pods, or a mixture thereof; Immersing the black bean tea in liquid coffee; And drying the liquid coffee and black bean tea and then grinding them.

The present invention allows coffee ingredients to penetrate into the interior of the beans by soaking the beans, which have antioxidant and anti-inflammatory effects, in coffee, and provides a green beans coffee tea bag that is beneficial to health and improves palatability.

Harvest the unripe beans, wash the pods whole, harvest the dried beans or grains, cut the remaining pods, and wash the dried beans. Containing both soybeans and bean pods may be preferable because the taste is better, but using only the bean pods remaining after harvesting the bean kernels may also be economical in that it utilizes by-products.

The process of steaming black beans, black bean pods, or a mixture thereof means adding water vapor to a temperature of 100 to 250° C. for a certain period of time. The capital increase time can range from 1 hour to 10 hours. Specifically, it is a process of placing black beans, black bean pods, or a mixture thereof in a steamer and steaming them using steam. After the steaming is completed, the beans, pods, or mixtures thereof are dried. At this time, the drying process may be natural drying or hot air drying. In the case of hot air drying, time and temperature can be freely adjusted depending on the type of dryer used, but drying is preferably performed at 60 to 70 ° C. for 2 to 3 hours.

After steaming and drying, the dried beans, pods, or mixtures thereof may undergo a roasting step. Roasting removes the fishy smell of the beans, doubles the savory and savory taste, and increases extraction efficiency. Specifically, roasting may be performed at 100 to 250 °C for 10 to 30 minutes. Preheat the drum of the roaster until the temperature reaches 170 to 190 ℃, add the beans, pods, or a mixture thereof to be roasted, and when the beans turned into yellow-brown in color, the grassy scent disappears, and a savory scent begins to emerge. , it is best to cool the beans quickly after completing the roasting and discharging the beans from the drum.

In one embodiment of the present invention, the liquid coffee may be any one or more selected from the group consisting of cold brew, drip coffee, and espresso. Preferably, the liquid coffee may be cold brew. When black bean tea that has been steamed, dried, and roasted is steeped in cold brew coffee, it can have far superior taste and ingredients compared to existing black bean tea, and the preference for black bean tea can be significantly improved.

Roasted green bean tea and liquid coffee can preferably be steeped at a ratio of 1:1 to 1:20 by weight. More preferably, immersion at a ratio of 1:1.5 to 1:10 allows the beneficial ingredients and flavor of the coffee to evenly penetrate the beans, thereby providing a coffee tea bag with high preference.

The green bean tea is steeped in the liquid coffee for a certain period of time, dried, and the mixture of liquid coffee and green beans (hereinafter referred to as 'pea coffee mixture') is ground to a predetermined size. The drying process is not particularly limited by temperature, but it is advantageous to dry the product so that the moisture content remains below 10% by weight to facilitate subsequent grinding.

There is no limit to the size of the beans being pulverized, but the particles are preferably ground to an average of 3 to 15 mm, preferably 5 to 10 mm, so that the ingredients can be well absorbed and the rich taste of the beans can be enjoyed. Considering the size of the tea bag bag, ensure that the particle size does not exceed 20 mm. Tea bags are made of non-woven fabric or cotton fabric, and materials known in the art can be used. At this time, 1 to 6 g of the ground bean coffee mixture is preferably contained in the tea bag container. The black bean coffee tea bag is made by adding the aroma and taste of coffee to black bean tea, and can provide consumers who are sensitive to caffeine with the opportunity to enjoy coffee without burden.

In addition, the present invention can provide a liquid form of green bean coffee and a method for producing the same, in addition to ground green bean coffee tea bags.

Specifically, the liquid form of black bean coffee is substantially the same as the technical concept described above, and includes the step of immersing the roasted black bean tea in liquid coffee and then filtering it to obtain a liquid coffee concentrate. However, in a preferred embodiment of the present invention, the step of concentrating the liquid coffee solution may be further included. The liquid coffee concentrate or concentrate can be diluted to an appropriate ratio when drinking, and the dilution ratio can be adjusted according to personal preference.

Additionally, the black bean liquid coffee according to the present invention can be made by mixing water and sea salt during the steaming process.

In order to improve the physical properties, the black bean liquid coffee according to the present invention may further contain food additives such as flavorings, pigments, disinfectants, antioxidants, preservatives, humectants, thickeners, inorganic salts, emulsifiers, and synthetic polymer substances. For example, vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, panthotenic acid, zinc (Zn), iron ( It may contain minerals such as Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), and copper (Cu), and amino acids such as lysine, tryptophan, cysteine, and valine.

The preservative may be potassium sorbate, sodium benzoate, salicylic acid, or sodium dehydroacetate, and the disinfectant may be bleaching powder, high bleaching powder, sodium hypochlorite, etc. The antioxidant may be butylhydroxyanisole (BHA) or butylhydroxytoluene (BHT). The colorant may be a colorant such as tar colorant, a coloring agent such as sodium nitrite or sodium nitrite, and a bleaching agent such as sodium sulfite, a seasoning such as sodium glutamate, or a sweetener such as dulcine, cyclemate, saccharin, or sodium may be added. The additives can be selected according to the type of food and used in an appropriate amount.

Hereinafter, the present invention will be described through the following examples. However, the following examples are for illustrating the present invention in detail, and do not limit the scope of the present invention to the following examples. Those skilled in the art will be able to understand various aspects of the content described in this specification within the scope of the present invention. Modified forms can be implemented.

[Example 1] Manufacture of black bean coffee tea bags

After chopping 1 kg of soybeans including organic bean pods grown in Hampyeong-gun, Jeollanam-do, dried. After washing the dried beans, The soybeans were placed in a red ginseng maker (Dr. Red Ginseng HD-7000, Jinheung Tech), steamed at 190°C for 3 hours, and then dried with hot air at 60°C for 3 hours to prepare the soybeans.

After preheating the drum temperature of the roaster to 170-190°C, the steamed sprout and sprout pod mixture was put into the roaster. When the color of the soybeans put into the roaster turned yellow-brown and the herbaceous scent disappeared and a savory aroma began to emerge, the soybeans were discharged and cooled quickly to prepare the soybean tea. The roasted black bean tea was steeped in 2 liters of cold brew extracted from 500 g of Arabica coffee for 8 hours, and then the cold brew containing the black bean tea was dried at 50° C. for 2 hours. The particle size was pulverized with a ball mill to an average of 4 mm to form ground coffee beans, and the coffee beans were packed into tea bag containers made of cotton cloth (5 g each) to produce coffee tea bags.

[Comparative Example 1] Manufacture of black bean coffee tea bags

Pea coffee tea bags were prepared in the same manner as Example 1, except that the roasting process was omitted.

[Comparative Example 2] Manufacture of black bean coffee tea bags

Pea coffee tea bags were prepared in the same manner as in Example 1, except that the steaming and drying processes of the beans were omitted.

[Example 2] Manufacture of soybean liquid coffee

Jakbean tea was prepared in the same manner as in Example 1, and the japonic bean tea was steeped in cold brew in the same manner. Afterwards, the liquid coffee solution was obtained by filtration, and the soybean liquid coffee was prepared.

[Example 3] Production of black bean liquid coffee

Pea liquid coffee was prepared in the same manner as Example 2, except that it was immersed in drip coffee.

[Example 4] Production of black bean liquid coffee

Pea liquid coffee was prepared in the same manner as Example 2, except that it was immersed in espresso.

[Experimental Example 1] Sensory evaluation of black bean coffee tea bags

Sensory evaluation was performed on the black bean coffee tea bags prepared in Example 1, Comparative Example 1, and Comparative Example 2, and the commercially available black bean tea as Comparative Example 3 as follows.

The green bean coffee tea bags prepared in Example 1, Comparative Examples 1, and Comparative Examples 2 and the green bean tea according to Comparative Example 3 were leached in 300 ml of water at 90°C for 2 minutes. After having 50 people, 5 men and 5 men in their teens, 20s, 30s, 40s and 50s, drink leached coffee beans, their preferences were surveyed. A 10-point rating method was applied to each item, and the results of calculating the average are shown in Table 1 below.

In the case of Example 1, it can be seen that all age groups received high evaluations compared to Comparative Examples 1 to 3. When comparing the results, the preference for the black bean coffee produced according to the manufacturing method of the present invention was found to be much higher than that of commercially available black bean tea in terms of preference considering flavor, taste, etc., showing that it has a deeper flavor compared to the black bean tea. Able to know. This can be assumed to be the result of the addition of a savory and savory taste due to coffee immersion. In addition, this was according to a manufacturing method including both the steaming process and the roasting process, and this could be confirmed through Comparative Examples 1 and 2 above.

[Experimental Example 2] Sensory evaluation of soybean liquid coffee

Sensory evaluation was performed on the black bean liquid coffee prepared in Examples 2 to 4 and the regular cold brew coffee as Comparative Example 4 as follows.

The bean liquid coffee and regular cold brew coffee prepared in Examples 2 to 4 were asked to be consumed by 50 people, 5 men and 5 men in their teens, 20s, 30s, 40s and 50s, and their preferences were investigated. A 10-point rating method was applied to each item, and the results of calculating the average are shown in Table 2 below.

Examples 2 to 4 all showed higher preference compared to Comparative Example 4. This is believed to be due to the fact that the savory taste of black bean tea was added to the cold coffee, making it more flavorful.

Claims (10)

Steaming soybeans, pods, or a mixture thereof at 180 to 250° C. for 1 to 10 hours;
Drying the steamed sprouts, sprout pods, or mixtures thereof at 60 to 70°C for 2 to 3 hours;
Preparing black bean tea by roasting the dried black beans, black bean pods, or a mixture thereof at 170 to 190° C. for 10 to 30 minutes;
Immersing the green bean tea in liquid coffee at a ratio of 1:1.5 to 1:10 based on the weight of the green bean tea and liquid coffee; and
A step of drying the liquid coffee and black bean tea and then grinding them,
The method of producing black bean coffee tea bags is that the steaming step is performed by mixing water and sea salt.
delete delete According to clause 1,
The liquid coffee is at least one selected from the group consisting of cold brew, drip coffee, and espresso. A bean coffee tea bag manufactured according to the manufacturing method of any one of claims 1 and 4. Steaming soybeans, pods, or a mixture thereof at 180 to 250° C. for 1 to 10 hours;
Drying the steamed sprouts, sprout pods, or mixtures thereof at 60 to 70°C for 2 to 3 hours;
Preparing black bean tea by roasting the dried black beans, black bean pods, or a mixture thereof at 170 to 190° C. for 10 to 30 minutes;
Immersing the green bean tea in liquid coffee at a ratio of 1:1.5 to 1:10 based on the weight of the green bean tea and liquid coffee;
Obtaining liquid coffee concentrate by filtering the pea tea after completion of immersion; and
Concentrating the liquid coffee concentrate,
The method of producing liquid coffee from green beans is that the steaming step is performed by mixing water and sea salt.
delete delete delete Pea liquid coffee manufactured according to the manufacturing method of paragraph 6.