KR102706352B1 - Coffee Alternative Comprising Sprout Barley and Manufacturing Method Of the Same - Google Patents

Abstract

The present invention relates to a substitute coffee containing malt extract and a method for producing the same, and more specifically, to a substitute coffee containing malt extract and an aqueous solution of chicory powder and carob powder and a method for producing the same.

Description

Coffee Alternative Comprising Sprout Barley and Manufacturing Method Of the Same

The present invention relates to a substitute coffee containing malt extract and a method for producing the same, and more specifically, to a substitute coffee containing malt extract and an aqueous solution of chicory powder and carob powder and a method for producing the same.

Coffee without coffee beans (Coffee free Coffee). In other words, interest in 'alternative coffee' that has the same aroma and taste as coffee but is made from seeds or herbs is increasing. Just as the market for alternative meat, alternative seafood, and alternative milk made from plant-based ingredients has steadily grown with the increase in vegetarians, the 'alternative coffee' market is growing for various reasons as discussed below.

First, alternative coffee has a price advantage. This is because the price of coffee beans continues to rise internationally. The biggest reason is that Brazil, the world's largest coffee producing region, which produces 40% of the world's coffee, has been hit by successive cold waves and droughts. In addition, due to the La Niña phenomenon, the rainy season is starting later than usual, and the possibility of production recovery is expected to be low. According to statistics released by the U.S. Department of Agriculture in 2019, coffee consumption in the United States is expected to increase gradually until 2026, but the International Coffee Organization (ICO) predicts that "the demand for coffee beans worldwide is exceeding the supply, so coffee bean prices will inevitably rise."

Alternative coffee is more environmentally friendly than coffee. It takes more than two years for a coffee tree to reach maturity, so it is not easy to respond quickly when there is a supply shortage. In addition, pesticides are essential to grow coffee beans without damaging them, which has been pointed out by environmental activists. Alternative coffee has improved on these shortcomings. It is made from seeds or herbs rather than coffee beans, so it has the advantage of being less environmentally damaging and more sustainable. According to Atomo Coffee, a company specializing in alternative coffee, the amount of water used to make alternative coffee cold brew is 94% less than the amount of water used to make traditional cold brew coffee, and carbon emissions are reduced by 93%.

Additionally, coffee can promote diuresis, causing water imbalance in the body, or disrupt the body's mineral balance, causing symptoms such as eye twitching or muscle dehydration, but alternative coffee companies can compensate for these health drawbacks.

However, the key to alternative coffee is to implement the most important elements that make up coffee, such as body, color, aroma, and taste, as similarly as possible. Korean Patent Publication No. KR 10-2023-0064657 attempted to overcome the shortcomings of coffee by adding barley sprout powder to coffee beans, but it had limitations because it did not disclose a method of implementing the color, aroma, and taste of coffee using only grains or herbs.

Republic of Korea Patent Publication KR 10-2023-0064657A

The purpose of the present invention is to provide an alternative coffee and a method for producing the same, which can reproduce the color, aroma, taste, etc. of coffee without using coffee beans, by using an aqueous solution of malt extract and chicory powder and carob powder.

To achieve the above object, the present invention provides a substitute coffee comprising i) malt extract and ii) an aqueous solution of chicory powder and carob powder.

At this time, it is preferable to use the malt extract obtained by extracting 150 to 200 g of roasted malt powder in a dropwise manner for 12 to 16 hours.

In addition, it is preferable that the concentration of the aqueous solution is 0.2 to 0.3 g/ml and the weight ratio of chicory powder and carob powder in the aqueous solution is 3.5 to 4.5: 0.5 to 1.5.

And, it is preferable that the mixing weight ratio of the malt extract and the aqueous solution is 6.5 to 7.5:2.5 to 3.5.

In addition, in order to achieve the above object, the present invention provides a method for producing an alternative coffee, including a step of producing a malt extract; a step of producing an aqueous solution of chicory powder and carob powder; and a step of mixing the malt extract and the aqueous solution.

At this time, the step of manufacturing the malt extract preferably includes the steps of: roasting malt at 90 to 110°C for 35 to 45 minutes; crushing the roasted malt to 0.35 to 0.45 mm; dropping sterilized room temperature water at a rate of 1 drop per 3 seconds onto 150 to 200 g of the crushed malt through a drip extraction device to extract for 12 to 16 hours; and maturing the extracted extract at 1 to 5°C for 6 to 24 hours.

In addition, it is preferable that the step of preparing the aqueous solution of the chicory powder and carob powder includes the steps of dissolving 10 to 30 g of chicory powder and 1 to 10 g of carob powder per 100 ml of water; and filtering the aqueous solution through a strainer.

And, it is preferable to mix the malt extract and aqueous solution in a ratio of 6.5 to 7.5: 2.5 to 3.5.

The substitute coffee manufactured according to the present invention can realize the color, aroma, taste, etc. of coffee without using coffee beans by using an aqueous solution of malt extract and chicory powder and carob powder, and is environmentally friendly and beneficial to health.

Figure 1 is a photograph showing malt roasted according to an embodiment of the present invention. (From the left, malt roasted at 100°C for 20 minutes, 30 minutes, and 40 minutes)
Figure 2 is a photograph showing malt powder crushed according to an embodiment of the present invention. (From the left, malt powder crushed to sizes of 0.3 mm, 0.4 mm, and 0.5 mm)
Figure 3 is a photograph showing a drip extraction device used in the present invention.
Figure 4 is a photograph showing a malt extract produced according to one embodiment of the present invention. (An extract extracted using a drip-type extraction device with malt roasted at 100°C for 40 minutes and ground into powder of 0.4 mm size.)
Figure 5 is a photograph showing an aqueous solution of chicory powder and carob powder manufactured according to an embodiment of the present invention. (From the left, an aqueous solution of 80 g of chicory powder and 20 g of carob powder mixed in 400 ml/300 ml/200 ml of water)
Figure 6 is a photograph showing the final alternative coffee manufactured according to an embodiment of the present invention. (From the left, an alternative coffee having a weight ratio of 7:3/6:4/5:5 of an aqueous solution of malt extract, chicory powder, and carob powder)

Hereinafter, the present invention will be described in detail with reference to examples of the present invention. It will be apparent to those skilled in the art that these examples are merely presented as examples to more specifically explain the present invention, and that the scope of the present invention is not limited by these examples.

Additionally, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, and in case of conflict, the description in this specification, including definitions, shall prevail.

The alternative coffee of the present invention is characterized by comprising i) malt extract and ii) an aqueous solution of chicory powder and carob powder.

Malt extract can be extracted using various extraction methods, but in order to realize the original rich body of coffee, it is preferable to use roasted malt ground and drip-extracted. Specifically, it is preferable to use malt extract obtained by drip-extracting 150 to 200 g of roasted malt ground for 12 to 16 hours.

In addition, the chicory powder and carob powder are added to complement the taste and aroma of coffee that is difficult to implement with malt alone, and the concentration of the aqueous solution of the chicory powder and carob powder is preferably 0.2 to 0.3 g/ml, and the weight ratio of the chicory powder and carob powder in the aqueous solution is 3.5 to 4.5: 0.5 to 1.5. More preferably, the concentration of the aqueous solution of the chicory powder and carob powder is 0.25 g/ml, and the weight ratio of the chicory powder and carob powder in the aqueous solution may be 4:1.

The above malt extract and aqueous solution are mixed to finally produce a substitute coffee. At this time, the mixing weight ratio is preferably 6.5 to 7.5:2.5 to 3.5, and more preferably 7:3.

In addition, the alternative coffee manufacturing method of the present invention is characterized by including a step of manufacturing a malt extract; a step of manufacturing an aqueous solution of chicory powder and carob powder; and a step of mixing the malt extract and the aqueous solution.

At this time, if we look at the steps for manufacturing the above malt extract in detail, first, the malt is roasted at 90~110℃ for 35~45 minutes, and preferably, it can be roasted at 100℃ for 40 minutes. If it is roasted for less time than this, the smoky flavor is insufficient and the concentration is weak, giving it a feeling similar to tea rather than coffee, and if it is roasted for more time than this, the concentration becomes too strong and it may have a burnt taste.

Roasted malt is ground to 0.35 to 0.45 mm, and preferably to 0.4 mm. If it is smaller than this, water penetration is slow and clogging occurs during the extraction process, and if it is larger than this, water penetration is too fast and it is difficult to extract at an appropriate concentration.

It is preferable that the crushed malt be extracted through a drip extraction device such as that in Fig. 3. In this case, it is preferable to drip sterilized water at room temperature at a rate of 1 drop per 3 seconds onto 150 to 200 g of the crushed malt and extract for 12 to 16 hours.

In addition, rather than using the extracted liquid directly, going through a maturing step at 1 to 5°C for 6 to 24 hours produces a richer and more stable taste and aroma.

Meanwhile, looking at the steps for manufacturing the aqueous solution of the chicory powder and carob powder in detail, first, 10 to 30 g of chicory powder and 1 to 10 g of carob powder are dissolved per 100 ml of water, and preferably, 20 g of chicory powder and 5 g of carob powder are dissolved per 100 ml of water. The aqueous solution is finally used after filtering foreign substances through a strainer.

As described above, the malt extract and aqueous solution manufactured are preferably mixed in a ratio of 6.5 to 7.5:2.5 to 3.5 to implement the taste and aroma of coffee, and more preferably, they can be mixed in a ratio of 7:3. If the ratio is less or more than this, the taste and aroma of coffee may deteriorate.

Meanwhile, in order to add nutrients and a deep taste to the substitute coffee, an additional spraying step of spraying the hemp extract before grinding the roasted malt may be included.

The above ginseng extract may use extracts obtained by various extraction methods, but preferably, the extract may be prepared through a heating step of sealing cut ginseng, placing it in water, and heating it at 100°C for 2 to 3 hours; a cooling step of cooling the heated ginseng at 5 to 10°C for 1 to 2 hours; a drying step of vacuum-drying the cooled ginseng at 100°C for 2 to 3 hours; a processing step of repeating the heating step, cooling step, and drying step on the dried ginseng 3 to 5 times; a step of pulverizing the ginseng onto which the natural extract has been sprayed; and a step of preparing a reflux extract by concentrating the pulverized ginseng after reflux extraction.

If we look closely, first, the ginseng is cleaned and cut into pieces of about 1 to 2 cm, the cut ginseng is put into a sealed plastic bag, water is added, and indirectly heated at 100°C for 2 to 3 hours. After a cooling process in which the heated ginseng is cooled at 5 to 10°C for 1 to 2 hours, the cooled ginseng is taken out of the plastic bag, placed in a vacuum dryer, and dried at 100°C for 2 to 3 hours. The heating step, cooling step, and drying step are repeated 3 to 5 times in the same manner for the ginseng that has gone through a series of processes in this way. Through this process, it is possible to extract the abundant effective ingredients within the ginseng without a separate fermentation process.

The ginseng that has undergone the above-mentioned processing is pulverized and then finally goes through an extraction process. At this time, various extraction methods that are commonly used can be used for the extraction, but it is preferable to use a reflux extraction method to minimize the color and odor of the ginseng.

The above reflux extraction method is a method in which a solvent boils, vaporizes, meets a cooling tube, and the resulting liquid drips to extract a specific component. Preferably, 10 to 30 g of ginseng is added per 100 ml of lower alcohol having 1 to 4 carbon atoms, and the active substance is reflux-extracted by heating at 50 to 70°C for 3 to 7 hours. The refluxed extract is preferably finally concentrated under reduced pressure at 50 to 70°C for final use.

Hereinafter, the composition of the present invention and the effects thereof will be described in more detail through specific manufacturing examples and examples. However, these examples are intended to explain the present invention more specifically, and the scope of the present invention is not limited to these examples.

[Example]

1. Preparation of malt extract

After roasting malt at 100℃ for 20, 30, and 40 minutes (Fig. 1), it was ground to sizes of 0.3 mm, 0.4 mm, and 0.5 mm (Fig. 2), and then extracted using the drip extraction device of Fig. 3 (Fig. 3). Specifically, 1 drop of sterilized room temperature water was dropped every 3 seconds onto 180 g of ground malt, and extraction was performed for 15 hours.

When tasting the extract, the malt roasted for 40 minutes had the most coffee-like flavor and aroma, and when ground to a 0.4 mm size, the color and concentration were most suitable for coffee.

Accordingly, malt was roasted at 100°C for 40 minutes, crushed to a size of 0.4 mm, and sterilized room temperature water was dropped at a rate of 1 drop per 3 seconds onto 180 g of the crushed malt to extract for 15 hours to produce the malt extract of Fig. 4.

2. Preparation of aqueous solution of chicory powder and carob powder

A solution (Fig. 5) was prepared by mixing 80 g of chicory powder and 20 g of carob powder in 400 ml/300 ml/200 ml of water. The prepared solution was finally used after filtering foreign substances through a strainer. Considering the color and taste of the prepared solution, 400 mm was the most appropriate.

3. Production of alternative coffee

The above-mentioned malt extract and aqueous solutions were mixed in a ratio of 7:3/6:4/5:5 to finally manufacture alternative coffee examples 1 to 3 (Fig. 6).

[Sensory Test]

The sensory and color properties of Examples 1 to 3 were evaluated on 20 people in their 20s to 50s, and the results are shown in Table 1 below.

The evaluation was calculated using the general 5-point rating system, and the scores were graded as [5 points (very good), 4 points (good), 3 points (average), 2 points (poor), 1 point (very poor)] based on the similarity to coffee. Example 1 received the best evaluation.

Example 1 Example 2 Example 3 taste 4.5 4.0 3.5 incense 4.5 4.1 3.8 color 4.7 4.5 4.2

Although the present invention has been described with respect to the preferred embodiments as mentioned above, it is to be understood that the technical idea of the invention is not limited or restricted thereto, and may be modified and implemented in various ways by those skilled in the art.

Claims (8)

delete delete delete delete A step for preparing a malt extract; a step for preparing an aqueous solution of chicory powder and carob powder; and a step for mixing the malt extract and the aqueous solution;
The step of manufacturing the above malt extract comprises: a step of roasting malt at 90 to 110°C for 35 to 45 minutes; a step of spraying the roasted malt with a hemp extract; a step of crushing the malt sprayed with the hemp extract to 0.35 to 0.45 mm; a step of dropping sterilized room temperature water at a rate of 1 drop per 3 seconds through a drip extraction device onto 150 to 200 g of the crushed malt and extracting for 12 to 16 hours; and a step of maturing the extracted extract at 1 to 5°C for 6 to 24 hours.
The above ginseng extract is manufactured through a heating step of sealing cut ginseng, placing it in water, and heating it at 100°C for 2 to 3 hours; a cooling step of cooling the heated ginseng at 5 to 10°C for 1 to 2 hours; a drying step of vacuum-drying the cooled ginseng at 100°C for 2 to 3 hours; a processing step of repeating the heating step, cooling step, and drying step on the dried ginseng 3 to 5 times; a step of pulverizing the ginseng sprayed with the above natural extract; and a step of concentrating the pulverized ginseng after reflux extraction to manufacture a reflux extract.
The step of preparing an aqueous solution of the above chicory powder and carob powder includes a step of dissolving 10 to 30 g of chicory powder and 1 to 10 g of carob powder per 100 ml of water; and a step of filtering the aqueous solution through a strainer.
A method for producing a substitute coffee, characterized by mixing the malt extract and aqueous solution in a ratio of 6.5 to 7.5: 2.5 to 3.5. delete delete delete