KR102809571B1 - The noodle preparation method containing coffee tree leaf extract and coffee silver skin extract and noodle prepared thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing noodles containing a coffee tree leaf extract and a coffee reticulum extract, and to noodles manufactured thereby, characterized in that the method comprises a coffee tree leaf extract manufacturing step of extracting coffee tree leaves using an ethanol solvent, a coffee reticulum extract manufacturing step of extracting coffee reticulum using an ethanol solvent, a kneading step of mixing and kneading 3 to 5 parts by weight of the coffee tree leaf extract manufactured in the coffee tree leaf extract manufacturing step, 1 to 3 parts by weight of the coffee reticulum extract manufactured in the coffee reticulum extract manufacturing step, 3 to 7 parts by weight of starch, 2 to 3 parts by weight of lotus root, 2 to 3 parts by weight of yam, 1 to 3 parts by weight of refined salt, and 50 to 70 parts by weight of purified water, with respect to 100 parts by weight of wheat flour, a maturing step of maturing the dough kneaded in the kneading step in an maturing room, a noodle making step of making noodles from the dough matured in the maturing step in a noodle making machine, and a drying and cutting step of drying and cutting the noodles manufactured in the noodle making step.
According to the present invention, there is an effect of being able to produce soft and chewy noodles while including effective ingredients of coffee tree leaf extract and coffee silver skin extract containing large amounts of polyphenol and flavonoid components.

Description

Method for preparing noodles containing coffee tree leaf extract and coffee silver skin extract and noodles prepared thereby

The present invention relates to a method for manufacturing noodles containing a coffee tree leaf extract and a coffee silver bark extract, and to noodles manufactured thereby, and more specifically, to a method for manufacturing noodles containing a coffee tree leaf extract and a coffee silver bark extract which are soft and chewy and contain effective ingredients of a coffee tree leaf extract and a coffee silver bark extract containing a large amount of polyphenol and flavonoid components.

Generally, noodles are made by mixing wheat flour as the main ingredient with water, kneading the dough, and using a noodle maker to make long noodles of a certain thickness or cutting the dough with a knife. These noodles are known as a popular food enjoyed in various dishes in all countries.

However, since the noodles currently produced and distributed are made primarily of wheat flour, they are nutritionally inferior to other foods, so when making them into food, they are used as a food supplemented with various flavors and nutrients by adding other ingredients.

In addition, wheat flour, the main ingredient of noodles, contains gluten as its main component, and the protein called gliadin that forms the gluten is known to be the cause of celiac disease, and as a result, some people avoid noodle-based foods. For this reason, noodles in general have problems related to the lowered digestibility in the intestines and the suppression of absorption of other nutrients.

Meanwhile, the coffee tree is a plant belonging to the genus Coffea in the Rubiaceae family. In the case of the Arabica coffee tree, it grows to 4–6 m, and in the case of the C. canephora coffee tree, it grows to 8–12 m. In order to harvest coffee beans, they are cultivated at a lower height, and the quality is determined by environmental factors such as altitude, temperature, precipitation, and soil. Among the estimated 80–100 species of Coffea, Coffea arabica ( Arabica coffee) and Coffea canephora (Robusta coffee) is classified as the most important species in the global coffee market, and even within the same species, the taste and aroma characteristics vary depending on the region or environment in which it is grown.

Most of the coffee consumed in Korea is imported from overseas, and major producing countries include Ethiopia, Colombia, Mexico, Guatemala, the Philippines, Indonesia, and India. Recently, cultivation has begun in southern regions such as Jeonju and Jeju in Korea for purposes such as tourism, processing, and sales, and the cultivation volume and coffee production are gradually increasing. Accordingly, research is needed on the possibility of utilizing parts other than the fruit part containing coffee seeds consumed through existing processing methods, and in particular, it is necessary to increase the utilization of the leaf part, which can be used as food and has a certain level of production.

Also, the coffee silver skin is a byproduct generated during the roasting process of raw coffee beans. It is a part of the tissue of the coffee tree fruit called cherry, and is the seed coat that surrounds the endosperm of the seed called raw coffee bean. The outside of the coffee silver skin is wrapped by an inner fruit called parchment, and outside that is wrapped by a flesh called pulp. And the outermost is wrapped by an outer skin called skin. As coffee consumption has increased rapidly due to the development of the coffee industry, research on coffee (Coffea arabica) is increasing day by day. Raw coffee beans contain a large amount of chlorogenic acid, a type of polyphenol with antioxidant and anti-obesity functions, and various physiologically active substances such as caffeine, flavonoids, caffeic acid, ferulic acid, nicotinic acid, trigonelline acid, quinolinic acid, tannic acid, and pyrogallic acid.

Research on food using coffee tree leaves or coffee husks, which are byproducts generated during the roasting process of coffee beans, is insufficient. Therefore, in order to solve the problems of the above-mentioned noodle flour and to cope with the increased interest in health due to improved eating habits, development of noodles containing physiologically active substances and a method for manufacturing the noodles using coffee tree leaves and coffee husks is required.

KR 10-1813446 B1(2017. 12. 21.) KR 10-1894985 B1(2018. 08. 29.)

The present invention has been made to solve the problems of the above-mentioned prior art, and the problem to be solved by the present invention is to provide a method for manufacturing soft and chewy noodles including effective ingredients of coffee tree leaf extract and coffee silver husk extract containing a large amount of polyphenol and flavonoid components by utilizing coffee silver husk, a byproduct generated during the roasting process of coffee tree leaves or green coffee beans.

In order to achieve the above object, the present invention provides a method for manufacturing noodles containing a coffee tree leaf extract and a coffee silver skin extract, the method comprising: a coffee tree leaf extract manufacturing step of extracting coffee tree leaves using an ethanol solvent, a coffee silver skin extract manufacturing step of extracting coffee silver skin using an ethanol solvent, a kneading step of mixing and kneading 3 to 5 parts by weight of the coffee tree leaf extract manufactured in the coffee tree leaf extract manufacturing step, 1 to 3 parts by weight of the coffee silver skin extract manufactured in the coffee silver skin extract manufacturing step, 3 to 7 parts by weight of starch, 2 to 3 parts by weight of lotus root, 2 to 3 parts by weight of yam, 1 to 3 parts by weight of refined salt, and 50 to 70 parts by weight of purified water with respect to 100 parts by weight of wheat flour, a maturing step of maturing the dough kneaded in the kneading step in an maturing room, a noodle making step of making noodles using the dough matured in the maturing step in a noodle making machine, and a drying and cutting step of drying and cutting the noodles manufactured in the noodle making step.

In addition, the coffee tree leaf extract manufacturing step is characterized by immersing washed coffee tree leaves in 70% ethanol (ethanol) corresponding to 5 to 15 times the weight of the leaves at 50 to 70°C for 20 to 30 hours, repeating this 2 to 4 times, filtering, concentrating using a rotary depressurizer, and freeze-drying for 60 to 72 hours to manufacture a powder having a size of 150 to 200 mesh.

In addition, the coffee bean skin extract manufacturing step is characterized by immersing the washed coffee bean skin in 70% ethanol (ethanol) corresponding to 5 to 15 times the weight of the coffee bean skin at 50 to 70°C for 20 to 30 hours, repeating this 2 to 4 times, filtering, concentrating using a rotary depressurizer, and freeze-drying for 60 to 72 hours to manufacture a powder having a size of 150 to 200 mesh.

In addition, the maturing step is characterized in that 3 to 5 parts by weight of natural oil is further mixed with 100 parts by weight of the dough kneaded in the kneading step, and the natural oil is manufactured by mixing 30 to 50 parts by weight of pumpkin seed oil and 10 to 20 parts by weight of sunflower seed oil with respect to 100 parts by weight of peanut oil.

According to the present invention, there is an effect of being able to produce soft and chewy noodles while including effective ingredients of coffee tree leaf extract and coffee silver skin extract containing large amounts of polyphenol and flavonoid components.

In addition, by using natural oils made by mixing peanut oil, pumpkin seed oil, and sunflower seed oil during the maturing process of noodle manufacturing, the effective ingredients, physical properties, taste, and aroma of the kneaded dough are maintained, while the natural oils are evenly mixed to enhance the rich taste, flavor, and overall gloss.

Figure 1 is a flow chart showing a method for manufacturing noodles containing a coffee tree leaf extract and a coffee silver skin extract according to the present invention.
Figure 2 is a drawing showing the DPPH radical scavenging activity of a coffee tree leaf powder extract according to the present invention.
Figure 3 is a drawing showing the ABTS ⁺ radical scavenging activity of a coffee tree leaf powder extract according to the present invention.
Figure 4 is a drawing showing the SOD-like activity of coffee tree leaf powder extract according to the present invention.
Figure 5 is a drawing showing the tyrosinase inhibitory effect of the coffee tree leaf powder extract according to the present invention.
Figure 6 is a drawing showing the elastase inhibition effect of coffee tree leaf powder extract according to the present invention.
Figure 7 is a drawing showing the antibacterial effect of coffee tree leaf powder extract according to the present invention.
Figure 8 is a drawing showing the DPPH radical scavenging ability of the coffee bean extract according to the present invention.
Figure 9 is a drawing showing the ABTS ⁺ radical scavenging activity of the coffee bean extract according to the present invention.
Figure 10 is a drawing showing the SOD-like activity of the coffee bean skin extract according to the present invention.
Figure 11 is a drawing showing the tyrosinase inhibitory effect of the coffee bean skin extract according to the present invention.
Figure 12 is a drawing showing the elastase inhibition effect of the coffee bean skin extract according to the present invention.
Figure 13 is a drawing showing the α-glucosidase inhibitory effect of the coffee bean skin extract according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings.

Figure 1 is a flow chart showing a method for manufacturing noodles containing a coffee tree leaf extract and a coffee silver skin extract according to the present invention.

Referring to the attached Figure 1, the method for manufacturing noodles containing a coffee tree leaf extract and a coffee silver skin extract according to the present invention comprises a coffee tree leaf extract manufacturing step (S10), a coffee silver skin extract manufacturing step (S20), a kneading step (S30), a maturing step (S40), a noodle making step (S50), and a drying and cutting step (S60).

1. Coffee tree leaf extract manufacturing step (S10)

The coffee tree leaf extract manufacturing step (S10) is the step of extracting coffee tree leaves using ethanol solvent.

In more detail, washed coffee tree leaves are soaked in 70% ethanol (ethanol) equivalent to 5 to 15 times their weight at 50 to 70°C for 20 to 30 hours, and this is repeated 2 to 4 times. After filtering, the leaves are concentrated using a rotary depressurizer and freeze-dried for 60 to 72 hours to produce a powder having a size of 150 to 200 mesh.

Preferably, washed coffee tree leaves are soaked in 70% ethanol (ethanol) equivalent to 10 times their weight at 60°C for 24 hours, repeated three times, filtered, concentrated using a rotary depressurizer, and freeze-dried for 72 hours to produce a powder having a size of 150 mesh.

By manufacturing coffee tree leaves using 70% ethanol (alcohol), it is guaranteed to be free of cytotoxicity and safe from side effects, and contains a large amount of total polyphenol and flavonoid components to enhance physiological activity, and has excellent antioxidant activity through DPPH, ABTS ⁺ radical scavenging activity, SOD-like activity, tyrosinase, elastase inhibition effect, and antibacterial effect.

This will be explained in more detail through Example 1 and Experiments 1 to 7 below.

2. Coffee skin extract manufacturing step (S20)

The coffee bean skin extract manufacturing step (S20) is the step of extracting coffee bean skin using ethanol solvent.

In more detail, the washed coffee husks are soaked in 70% ethanol (ethanol) equivalent to 5 to 15 times their weight at 50 to 70°C for 20 to 30 hours, and this process is repeated 2 to 4 times. After filtering, the solution is concentrated using a rotary vacuum concentrator and freeze-dried for 60 to 72 hours to produce a powder having a size of 150 to 200 mesh.

Preferably, the washed coffee husks are soaked in 70% ethanol (ethanol) equivalent to 10 times the weight of the coffee husks at 60°C for 24 hours, repeated three times, filtered, concentrated using a rotary vacuum evaporator, and freeze-dried for 72 hours to produce a powder having a size of 150 mesh.

At this time, the coffee silver skin can be either fresh coffee silver skin or dried coffee silver skin. Here, when using dried coffee silver skin, the washed coffee silver skin is dried so that the moisture content is 5% or less before use (FCSSE; Fresh Coffee Silver Skin Ethanol, DCSSE; Dry Coffee Silver Skin Ethanol).

By manufacturing coffee bean skin with 70% ethanol (alcohol), it is guaranteed to be free of cytotoxicity and safe from side effects, and contains a large amount of total polyphenol and flavonoid components to enhance physiological activity, and has excellent antioxidant activity through DPPH, ABTS ⁺ radical scavenging activity, SOD-like activity, tyrosinase, elastase, α-glucosidase inhibition effect, and antibacterial effect.

This will be explained in more detail through Example 2 and Experiments 8 to 15 below.

3. Kneading stage (S30)

The kneading step (S30) is a step of mixing the coffee tree leaf extract manufactured in the coffee tree leaf extract manufacturing step (S10) and the coffee silver skin extract manufactured in the coffee silver skin extract manufacturing step (S20), starch, lotus root, yam, refined salt, and purified water into dough.

More specifically, for 100 parts by weight of wheat flour, 3 to 5 parts by weight of coffee tree leaf extract prepared in the coffee tree leaf extract preparation step (S10), 1 to 3 parts by weight of coffee silver skin extract prepared in the coffee silver skin extract preparation step (S20), 3 to 7 parts by weight of starch, 2 to 3 parts by weight of lotus root, 2 to 3 parts by weight of yam, 1 to 3 parts by weight of refined salt, and 50 to 70 parts by weight of purified water are mixed and kneaded.

Through this, the texture and elasticity of the dough that can be made into noodles can be maintained while including effective ingredients such as physiologically active substances of coffee tree leaf extract and coffee silver skin extract.

And, it is preferable that the wheat flour used in the present invention be a mixture of gravity flour and strong flour in a weight ratio of 2:1. Gravity flour is generally used a lot in noodle manufacturing, and is less sticky than strong flour. Since the present invention contains coffee tree leaf extract and coffee rind extract in addition to wheat flour, the viscosity of the dough may be somewhat reduced due to these, so in order to compensate for this, it is preferable to use a mixture of strong flour with good stickiness rather than gravity flour alone.

If less than 3 parts by weight of the coffee tree leaf extract manufactured in the coffee tree leaf extract manufacturing step (S10) is mixed with respect to 100 parts by weight of wheat flour, the coffee tree leaf extract may not be evenly mixed, resulting in minimal effect. If more than 5 parts by weight is mixed, the excessive amount of mixing may strengthen the taste and flavor of the coffee tree leaf extract and reduce the texture, thereby lowering the overall texture of the noodles.

And, if less than 1 part by weight of the coffee silver skin extract manufactured in the coffee silver skin extract manufacturing step (S20) is mixed with respect to 100 parts by weight of flour, the effect may be minimal because the amount of coffee silver skin extract mixed is extremely small, and if more than 3 parts by weight is mixed, the taste and flavor of the coffee silver skin extract may become stronger and the texture may deteriorate due to the excessive amount of mixing, which may deteriorate the overall texture of the noodles.

Starch plays a role in improving physical properties by increasing adhesiveness and viscosity and promoting emulsion stability. One or more of potato starch, sweet potato starch, and corn starch can be used in combination.

If starch is mixed in less than 3 parts by weight for 100 parts by weight of wheat flour, it will be difficult to increase adhesiveness and viscosity, which may cause the noodles to break or break during noodle making. If it is mixed in excess of 7 parts by weight, the dough will become too sticky, which will not only cause inconvenience in noodle making, but the noodles will not have the appropriate thickness and elasticity and will stretch, which may lead to defective products. In addition, there may be a problem in which the noodles harden quickly after cooking.

In the present invention, in order to have effective ingredients, a rich taste, and suitable viscosity, lotus root and yam are further mixed and kneaded. Through this, when consuming noodles, the effective ingredients of lotus root and yam are consumed together, and a rich taste and suitable viscosity are obtained.

First, the lotus root is dried to a moisture content of 5% or less and crushed to a particle size of 10 to 20 ㎛.

The mucin contained in lotus root provides the right viscosity to the dough, and it contains a lot of vitamin C and iron, which help with blood production. It is also rich in potassium, which helps prevent high blood pressure.

If less than 2 parts by weight of lotus root is mixed in with respect to 100 parts by weight of wheat flour, it is difficult to provide the unique rich flavor of lotus root and it does not have the appropriate viscosity. If more than 3 parts by weight is mixed, the original flavor and texture of the noodles may deteriorate due to the excessive mixing amount.

For yam, peel the yam, soak it in 10-15% salt water to remove moisture, freeze-dry it at a temperature of -15 to -10℃ for 2 to 5 days, and then grind it to a particle size of 0.1 to 0.2 mm.

Yam is composed mainly of starch, and also contains vitamin C, amino acids, potassium, iron, vitamins, proteins, fats, phosphorus, etc., and its medicinal properties include arginine, batatasin, amylose, choline, mucin, diosgenin, dapogenin, etc., and it has the effects of improving stomach health, promoting growth hormone secretion, recovering from fatigue, preventing constipation, lowering cholesterol and blood pressure in the body, preventing adult diseases, and improving diabetes. In particular, when yam is mixed with the above wheat flour, the starch component contained in the yam softens the properties, thereby further enhancing the texture.

If less than 2 parts by weight of yam is mixed for 100 parts by weight of wheat flour, it is difficult to provide the unique nutty flavor of yam and it does not have the proper viscosity. If more than 3 parts by weight is mixed, the unnecessary amount of mixing may deteriorate the unique flavor and texture of the noodles.

4. Maturation stage (S40)

The maturing step (S40) is a step in which the dough kneaded in the kneading step (S30) is matured in a maturing room.

More specifically, the dough kneaded in the kneading step (S30) is aged in a maturing room at 15 to 25°C for 1 to 3 hours.

Through this, the raw smell of the dough kneaded in the kneading step (S30) can be removed, and a soft yet chewy texture can be realized.

If maturing is performed at a temperature and time lower than the above, maturing will not be sufficient, the raw taste of the dough will not be removed, and a soft yet chewy texture will not be achieved. If maturing is performed at a temperature and time higher than the above, the dough will harden due to the excessive maturing time, reducing work efficiency.

In the present invention, natural oil may be further mixed into the dough kneaded in the kneading step (S30), and then the maturing process may be performed.

This is to mix 3 to 5 parts by weight of natural oil into 100 parts by weight of the dough kneaded in the kneading step (S30) to maintain the properties of the dough kneaded, while evenly mixing the natural oil to enhance the rich taste, flavor, and overall gloss.

If less than 3 parts by weight of natural oil is mixed into 100 parts by weight of the kneaded dough in the kneading step (S30), the effect may be minimal because the natural oil is not evenly mixed into the kneaded dough, and if more than 5 parts by weight is mixed, the natural oil taste may become stronger due to the excessive amount applied, which may reduce the unique taste of the walnut cookie.

Here, the natural oil is manufactured by mixing peanut oil, pumpkin seed oil, and sunflower seed oil.

More specifically, it is manufactured by mixing 30 to 50 parts by weight of pumpkin seed oil and 10 to 20 parts by weight of sunflower seed oil with 100 parts by weight of peanut oil.

The use of natural oils made by mixing peanut oil, pumpkin seed oil, and sunflower seed oil is intended to maintain the effective ingredients, physical properties, taste, and aroma of the dough kneaded during the maturing process, while evenly mixing the natural oils to enhance the rich taste, flavor, and overall gloss.

Among the above natural oil compositions, peanut oil is manufactured by heating peanuts dried to a moisture content of 5% or less at a temperature of 200 to 220°C for 20 to 30 minutes, pressing the heated peanuts at a pressure of 50 to 100 MPa for 30 to 60 minutes to extract peanut crude oil, and then refining the same.

Peanut oil manufactured by the above method is composed of fatty acids such as palmitic acid, stearic acid, linoleic acid, arachidonic acid, behenic acid, oleic acid, and eicosenoic acid, and thus has effects such as skin protection, antibacterial action, and anti-inflammatory action. It also contains unique aromatic components such as hexanaric and butyrolactone, providing the unique nutty taste and aroma of peanuts and giving an overall glossy appearance.

Pumpkin seed oil is manufactured by heating dried pumpkin seeds with a moisture content of 5% or less at a temperature of 180 to 220°C for 20 to 30 minutes, pressing the heated pumpkin seeds at a pressure of 50 to 100 MPa for 30 to 60 minutes to extract pumpkin seed crude oil, and then refining the same.

Pumpkin seed oil produced by the above method is a source of various nutrients such as antioxidants, vegetable protein, unsaturated fatty acids, fiber, and magnesium and zinc, and provides a unique nutty taste and aroma along with the effective ingredients of sunflower seed oil, thereby improving the overall texture.

Sunflower seed oil is manufactured by heating sunflower seeds that have been dried to a moisture content of 5% or less at a temperature of 180 to 220°C for 20 to 30 minutes, pressing the heated sunflower seeds at a pressure of 50 to 100 MPa for 30 to 60 minutes to extract sunflower seed crude oil, and then refining the same.

Sunflower seed oil manufactured by the above method has the effects of inhibiting the occurrence and proliferation of cancer cells, beautifying the skin, improving blood circulation, preventing cardiovascular diseases such as hypertension and arteriosclerosis, strengthening immunity, and promoting brain health through nutrients such as selenium, oleic acid, linoleic acid, phospholipids, methionine, lysine, potassium, calcium, iron, minerals, and vitamin B1 and B2 complex, and can improve the overall texture by providing the unique nutty taste and aroma of sunflower seeds.

5. Noodle making stage (S50)

The noodle making step (S50) is a step in which the dough aged in the maturing step (S40) is made into noodles using a noodle making machine.

If necessary, the dough aged in the above-mentioned ripening step (S40) can be made into noodles of different thicknesses using a noodle maker, and preferably, the noodles are made into noodles of a thickness of 0.5-2 mm.

6. Drying and cutting stage (S60)

The drying and cutting step (S60) is a step of drying and cutting the noodles manufactured in the noodle manufacturing step (S50).

More specifically, in the above noodle-making step (S50), the noodles are dried to have a moisture content of 10 to 13% and cut to a certain length.

At this time, it is desirable to cut within the range of 15 to 30 cm for convenience of cooking.

Hereinafter, the present invention will be described more specifically through examples. However, it is obvious to those skilled in the art that the following examples are only intended to specifically illustrate the present invention and do not limit the scope of the present invention. In other words, simple modifications or changes of the present invention can be easily implemented by those skilled in the art, and all such modifications or changes can be considered to be included in the scope of the present invention.

Example 1: Preparation of coffee tree leaf powder extract according to the present invention

The coffee tree leaves used in the present invention were collected from the Arabica (Coffea arabica L.) species grown in the Jeonju region.

Washed coffee tree leaves are soaked in 70% ethanol (ethanol) equivalent to 10 times their weight at 60℃ for 24 hours, and this process is repeated three times. After filtering, the leaves are concentrated using a rotary vacuum evaporator and freeze-dried for 72 hours to produce a powder of 150 mesh size.

Example 2: Preparation of coffee bean skin extract according to the present invention

The coffee husk used in the present invention was collected from the Arabica (Coffea arabica L.) species grown in the Jeonju region.

After washing the coffee bean skins in water, they were divided into raw coffee bean skins and dried coffee bean skins and extracted (the dried coffee bean skins were used by drying the washed coffee bean skins until the moisture content was 5% or less).

Raw coffee shavings and dried coffee shavings are each soaked in 70% ethanol (ethanol) equivalent to 10 times their weight at 60°C for 24 hours, and this process is repeated three times. After filtering, they are concentrated using a rotary vacuum evaporator and freeze-dried for 72 hours to produce a powder of 150 mesh size.

Manufacturing Example 1: Manufacturing of noodles containing coffee tree leaf extract and coffee silver skin extract according to the present invention

1) Mix 1 kg of wheat flour, 50 g of coffee tree leaf extract prepared in Example 1, 20 g of coffee silver skin extract prepared in Example 2, 50 g of starch, 20 g of lotus root, 20 g of yam, 20 g of refined salt, and 500 g of purified water to make dough.

2) Age the dough kneaded in 1) at 20℃ for 1 hour.

3) The dough matured in 2) is made into noodles with a thickness of 1 mm using a noodle maker.

4) Dry the noodles prepared in 3) until the moisture content reaches 11% and cut them into 20 cm pieces.

Manufacturing Example 2: Manufacturing of noodles containing coffee tree leaf extract and coffee silver skin extract according to the present invention (mixing of natural oil during maturation stage)

1) Mix 1 kg of wheat flour, 50 g of coffee tree leaf extract prepared in Example 1, 20 g of coffee silver skin extract prepared in Example 2, 50 g of starch, 20 g of lotus root, 20 g of yam, 20 g of refined salt, and 500 g of purified water to make dough.

2) Mix 30g of natural oil with 1kg of the dough kneaded in 1) and age at 20℃ for 1 hour (natural oil is prepared by mixing 100 parts by weight of peanut oil, 30 parts by weight of pumpkin seed oil, and 20 parts by weight of sunflower seed oil).

3) The dough matured in 2) is made into noodles with a thickness of 1 mm using a noodle maker.

4) Dry the noodles prepared in 3) until the moisture content reaches 11% and cut them into 20 cm pieces.

Comparative example: Noodles manufactured by conventional method

1) Mix 1kg of flour, 50g of starch, 20g of refined salt, and 500g of purified water to make dough.

2) Age the dough kneaded in 1) at 20℃ for 1 hour.

3) The dough matured in 2) is made into noodles with a thickness of 1 mm using a noodle maker.

4) Dry the noodles prepared in 3) until the moisture content reaches 11% and cut them into 20 cm pieces.

Experiment 1: Measurement of total polyphenol and flavonoid contents in coffee tree leaf powder extract (Example 1)

The total polyphenol content of the coffee tree leaf powder extract (Example 1) was measured according to the Folin & Denis (1915) method. 50 μL of the coffee tree leaf powder extract (Example 1, (1 mg/mL)) was added to 650 μL of distilled water, 50 μL of Folin-Denis' reagent was added, and the mixture was reacted for 3 minutes. Then, 100 μL of a 10% saturated sodium carbonate (Na ₂ CO ₃ ; Sigma-Aldrich, USA) solution was added, 150 μL of distilled water was added, mixed well, and reacted in a constant temperature water bath at 37°C for 1 hour, and then the absorbance was measured at 725 nm using a Microplate Reader (iMARK™; Bio-Rad, USA). The total polyphenol content was obtained by a standard curve using tannic acid as a standard substance.

The total flavonoid content of the coffee tree leaf powder extract (Example 1) was determined by adding 1 mL of diethyl glycol to 100 μL of the coffee tree leaf powder extract (Example 1, (1 mg/mL)), then adding 100 μL of 1 N sodium hydroxide (NaOH; Sigma-Aldrich), mixing well, and reacting in a constant temperature water bath at 37°C for 1 hour. The absorbance was then measured at 420 nm using a Microplate Reader (iMARK™; Bio-Rad). The total flavonoid content was determined by a standard curve using naringin, a standard substance. The results are shown in Table 1.

Total polyphenol content
Total flavonoid content
Coffee leaf powder extract
(Example 1)
197±1.76 μg/mL
107±1.86 μg/mL

In an experiment to measure the total polyphenol and flavonoid contents of coffee tree leaf powder extract (Example 1), the polyphenol content contained in 1 mg/mL of coffee tree leaf powder extract was converted using a standard curve using tannic acid as a base material, and the result was 197 μg/mL. In addition, the flavonoid content contained in 1 mg/mL of coffee tree leaf powder extract was converted using a standard curve using naringin as a base material, and the result was 107 μg/mL.

Polyphenols are physiologically active substances classified into flavonoids and non-flavonoids based on their chemical structure, and are known to have antioxidant, anti-inflammatory, and antimutagenic activities, as well as particularly strong antibacterial effects. Therefore, coffee tree leaf powder extract containing a large amount of polyphenol and flavonoid components can be utilized for various physiologically active functions.

Experiment 2: Measurement of DPPH radical scavenging ability of coffee tree leaf powder extract (Example 1)

The DPPH radical scavenging activity of the coffee tree leaf powder extract (Example 1) was measured using the method of Blois (1958). 100 μL of 1 mM DPPH solution and 100 μL of the coffee tree leaf powder extract (Example 1, 15.7–500 μg/mL) were mixed in a 96-well plate, and the mixture was allowed to react for 30 minutes in a dark room at room temperature. Then, the change in absorbance was measured at a wavelength of 517 nm using a Microplate Reader (iMARK™; Bio-Rad). The experiment was repeated three times to obtain the average value, and the scavenging activity was expressed as a percentage of the absorbance difference between the groups with and without the addition of the coffee tree leaf powder extract (Example 1). It was compared with ascorbic acid and BHT, which are well known antioxidants, and the results are shown in Fig. 2.

As shown in Fig. 2, scavenging activities of 24.21, 36.41, 48.22, 74.12, 90.56, and 93.18% were confirmed when the coffee tree leaf powder extract (Example 1) was treated at concentrations of 15.7, 31.3, 62.5, 125, 250, and 500 μg/mL. The reference substances, Vit C and BHT, were confirmed to be 93.50% and 78.21%, respectively, at a concentration of 500 μg/mL, confirming scavenging activities similar to Vit C, while BHT was confirmed to be higher, indicating that the DPPH radical scavenging activity of the coffee tree leaf powder extract (Example 1) is excellent.

Experiment 3: Measurement of ABTS ⁺ radical scavenging activity of coffee tree leaf powder extract (Example 1)

The ABTS ⁺ radical scavenging activity of the coffee tree leaf powder extract (Example 1) was measured by the method of Re et al (1999). ABTS ⁺ was dissolved at a concentration of 7 mM, and potassium persulfate was added thereto to a final concentration of 2.45 mM, and ABTS ⁺ radical cations were generated in the dark for one day. Then, 100 μL of the coffee tree leaf powder extract (Example 1) was added to 100 μL of the ABTS ⁺ solution, and the mixture was left in the dark for 10 minutes, and the absorbance was measured at 734 nm using a Microplate Reader (iMARK™; Bio-Rad). The experiment was repeated three times, and the average value was calculated, and the degree of absorbance reduction was expressed as a percentage compared to the absorbance of the negative control group (2.45 mM potassium persulfate buffer). It was compared with Ascorbic acid and BHT, which are well known as antioxidants, and the results are shown in Figure 3.

As shown in Fig. 3, scavenging activities of 25.47, 45.21, 62.23, 80.18, 92.01, and 94.31% were confirmed when the coffee tree leaf powder extract (Example 1) was treated at 15.7, 31.3, 62.5, 125, 250, and 500 μg/mL. The reference substances, Vit C and BHT, were confirmed to be 94.5% and 82.25%, respectively, at a concentration of 500 μg/mL, confirming scavenging activities similar to Vit C, while BHT was confirmed to be higher, indicating that the coffee tree leaf powder extract (Example 1) has excellent ABTS ⁺ radical scavenging activity.

Experiment 4: Measurement of SOD-like activity of coffee tree leaf powder extract (Example 1)

The SOD-like activity of the coffee tree leaf powder extract (Example 1) was measured by the method of Marklund & Markiund (1974). The auto-oxidation of pyogallol, which catalyzes the reaction with hydrogen peroxide, was measured and expressed as the SOD-like activity. 0.2 mL of 2600 μL of Tris-HCl buffer (50 mM tris + 10 mM EDTA, pH 8.5) and 200 μL of 7.2 mM pyrogallol were added to each coffee tree leaf powder extract (Example 1), and the reaction was allowed to proceed for 10 minutes. 100 μL of 1 M HCl was added to stop the reaction, and the amount of oxidized pyrogallol was measured for absorbance at 420 nm using a Microplate Reader (iMARK™; Bio-Rad). The results are shown in Fig. 4.

SOD-like activity (%)=(1-A/B)×100

A: Absorbance of the sample addition area

B: Absorbance of the sample-free group

As shown in Fig. 4, the SOD-like activity was confirmed to be 16.27, 26.23, 32.22, 46.12, 66.23, and 75.25% when treated with 15.7, 31.3, 62.5, 125, 250, and 500 μg/mL of coffee tree leaf powder extract (Example 1). The reference substances, Vit C and BHT, were confirmed to be 87.15% and 70.29%, respectively, at a concentration of 500 μg/mL, and BHT was confirmed to be higher, and it can be seen that the SOD-like activity increases in a concentration-dependent manner.

Experiment 5: Measurement of tyrosinase inhibitory activity of coffee tree leaf powder extract (Example 1)

The tyrosinase inhibitory activity of the coffee tree leaf powder extract (Example 1) was measured according to the method of Yagi et al. The reaction mixture was a 0.5 mL 0.175 M sodium phosphate buffer (pH 6.8), a 0.2 mL 10 mM L-DOPA, and a 0.1 mL sample solution. 0.2 mL of mushroom tyrosinase (110 U/mL) was added, and the reaction was performed at 37°C for 2 minutes. The DOPAchrome generated in the reaction solution was measured at a wavelength of 475 nm. The results are shown in Fig. 5.

As shown in Fig. 5, the inhibition effects were confirmed to be 7.14, 15.24, 20.16, 30.42, 45.30, and 54.12% according to the treatment with 15.7, 31.3, 62.5, 125, 250, and 500 μg/mL of coffee tree leaf powder extract (Example 1). The reference substance, Vit C, was confirmed to be 88.50% at a concentration of 500 μg/mL, and it can be seen that the tyrosinase inhibition effect of the coffee tree leaf powder extract increases in a concentration-dependent manner.

Experiment 6: Measurement of Elastase Inhibitory Activity of Coffee Tree Leaf Powder Extract (Example 1)

Elastase inhibition activity of coffee tree leaf powder extract (Example 1) was measured at 415 nm by using porcine elastase and the substrate N-succinyl-(L-Ala) 3-p-nitroanilide at 37℃ for 20 minutes. That is, 0.1 mL of sample having a concentration of 15.7 to 500 μg/mL was taken into a test tube, 0.1 mL of porcine pancreas elastase (2.5 U/mL) solution dissolved in 50 mM tris-HCl buffer (pH 8.6) was added, and 0.5 mL of 50 mM substrate was added and reacted for 20 minutes. The elastase inhibition effect was expressed as the absorbance decrease rate of the reaction group with the addition of the sample solution and the control group without addition, and the results are shown in Fig. 6.

As shown in Fig. 6, when treated with 15.7, 31.3, 62.5, 125, 250, and 500 μg/mL of coffee tree leaf powder extract (Example 1), an inhibition effect of 7.26, 11.13, 16.21, 21.25, 26.14, and 34.21% was confirmed, indicating that the elastase inhibition effect increases as the concentration increases.

Experiment 7: Evaluation of antibacterial activity of coffee tree leaf powder extract (Example 1)

1) Strains and media used

Microbial strains used for antibacterial activity were obtained from the Korea Research Institute of Bioscience and Biotechnology/Bioresource Center (KCTC/BRC, Jeongeup, Korea) and the Korea Center for Microbiological Conservation (KCCM, Seoul, Korea). The strains of each microorganism used in the experiment are shown in Table 2.

Strains Gram Strain Media Temp Staphylococcus epidermidis Gram (+) TSB 37℃ Staphylococcus aureus Gram (+) TSB 37℃ Propionibacterium acnes Gram (+) RCM 37℃ Corynebacterium xerosis Gram (-) BHI 37℃ Malassezia furfur Yeast YMB 30℃ Candida albicans Yeast YMB 30℃ Trichophyton rubrun Fungle SDB 26℃ Trichophyton mentagrophytes Fungle SDB 26℃

2) Measurement of antibacterial activity

To measure the antibacterial activity of the coffee tree leaf powder extract (Example 1), the size of the clear zone was confirmed by the disc diffusion assay. The concentration of each test bacteria was adjusted to an optical density (OD) value of 0.4 (10 ⁶ CFU/mL) at 650 nm, and then well mixed in a medium containing 0.7% agar, and then dispensed onto a flat plate to create a bacteria inoculation medium. A sterilized paper disc (8 mm; Advantec, Tokyo, Japan) was placed on the bacteria inoculation medium, and the coffee tree leaf powder extract (Example 1) was absorbed to a concentration of 0.25 to 5 mg/mL, and then cultured at 26 to 37°C for 24 hours, and the clear zone around the disc was measured. The clear zone did not include the diameter of the paper disc. 70% ethanol was used as a control, and the results are shown in Fig. 7 and Table 3.

As shown in Fig. 7 and Table 3, the antibacterial effect against S. epidermidi was confirmed with clear zones of 5, 2, 1, and 1 mm at concentrations of 0.25 to 5 mg/mL, respectively, and that against S. aureus was confirmed with clear zones of 5, 2, 1, and 1 mm, respectively. The antibacterial effect was confirmed with clear zones of 5, 3, 1, and 1 mm at concentrations of 0.25 to 5 mg/mL, respectively, and was effective against Propionibacterium acnes , the causative agent of acne. The antibacterial effect was confirmed with clear zones of 8, 4, 2, and 1 mm at concentrations of 0.25 to 5 mg/mL. The antibacterial effect against Corynebacterium xerosis , the causative agent of bromhidrosis, was confirmed with clear zones of 6, 3, 2, and 1 mm at concentrations of 0.25 to 5 mg/mL. The antibacterial effect against Malassezia furfur was confirmed with clear zones of 6, 4, 3, and 2 mm at concentrations of 0.25 to 5 mg/mL. The antibacterial effect against C. albicans was confirmed with clear zones of 2, 2, 1, and 1 mm at concentrations of 0.25 to 5 mg/mL. The antibacterial effect against T. rubrund was confirmed with clear zones of 6, 3, 2, and 2 mm at concentrations of 0.25 to 5 mg/mL. The antibacterial effect against T. mentagrophytes was confirmed with clear zones of 7, 5, 3, and 2 mm.

Bacteria
Inhibition zone diameter (mm) 5(mg/mL) 1(mg/mL) 0.5(mg/mL) 0.25(mg/mL) Control S. epidermidis 5 2 1 1 - ¹⁾⁾ S. aureus 5 3 1 1 - P. acnes 8 4 2 1 - C. xerosis 6 3 2 2 - M. furfur 6 4 3 2 - C. albicans 2 2 2 1 - T. rubrum 6 3 2 2 - T. mentagrophytes 7 5 3 3 -

^1): NO inhibition

Experiment 8: Measurement of total polyphenol and flavonoid contents of coffee silver skin extract (Example 2)

The total phenol content of the coffee silver bark extract (Example 2) was measured according to the Folin & Denis (1915) method. 50 μL of the coffee silver bark extract (Example 2, 1 mg/mL) was added to 650 μL of distilled water, 50 μL of Folin-Denis' reagent was added, and the mixture was reacted for 3 minutes. After the reaction, 100 μL of a saturated 10% sodium carbonate (Na ₂ CO ₃ ; Sigma-Aldrich, USA) solution was added, 150 μL of distilled water was added, mixed well, and reacted in a constant temperature water bath at 37°C for 1 hour. The absorbance was then measured at 725 nm using a Microplate Reader (iMARK™; Bio-Rad, USA). The total polyphenol content was obtained by a standard curve using tannic acid as a standard substance.

The total flavonoid content of the coffee silver bark extract (Example 2) was determined by adding 1 mL of diethyl glycol to 100 μL of the coffee silver bark extract (Example 2, (1 mg/mL)), then adding 100 μL of 1 N sodium hydroxide (NaOH; Sigma-Aldrich), mixing well, and reacting in a constant temperature water bath at 37°C for 1 hour. The absorbance was then measured at 420 nm using a Microplate Reader (iMARK™; Bio-Rad). The total flavonoid content was calculated by a standard curve using the standard substance naringin. The results are shown in Table 4.

Component FCSSE DCSSE Total phenolic 81±2.12 μg/mL 141±2.24 μg/mL Total flavonoids 45±1.53 μg/mL 58±2.45 μg/mL

FCSSE; Fresh Coffee Silver Skin Ethanol

DCSSE; Dry Coffee Silver Skin Ethanol

As a result of converting the total polyphenol content into tannic acid content using the coffee rehmannia extract (Example 2), the total polyphenol content of the raw coffee rehmannia extract contained in 1 mg/mL was 81 μg/mL, and the dried coffee rehmannia extract contained 141 μg/mL. As a result of converting the total flavonoid content into naringin content using the coffee rehmannia extract (Example 2), the total flavonoid content of the raw coffee rehmannia extract contained in 1 mg/mL was 45 μg/mL, and the dried coffee rehmannia extract contained 58 μg/mL.

Experiment 9: Measurement of DPPH radical scavenging ability of coffee silver skin extract (Example 2)

The DPPH radical scavenging activity of the coffee silver skin extract (Example) was measured using the method of Blois (1958). 100 μL of 1 mM DPPH solution and 100 μL of coffee silver skin extract (Example 2, (15.7–500 μg/mL)) were mixed in a 96-well plate, and the mixture was allowed to react for 3 minutes in a dark room at room temperature. The change in absorbance was measured at a wavelength of 517 nm using a Microplate Reader (iMARK™; Bio-Rad). The experiment was repeated three times to obtain the average value, and the scavenging activity was expressed as a percentage of the absorbance difference between the groups with added raw coffee silver skin extract (FCSSE) and dried coffee silver skin extract (DCSSE) and the groups without added. It was compared with ascorbic acid and BHT, which are well known antioxidants. The results are shown in Fig. 8.

As shown in Fig. 8, when treated with 15.7, 31.3, 62.5, 125, 250, and 500 μg/mL, the raw coffee silver skin extract (FCSSE) showed results of 10.4, 20.61, 32.46, 60.18, 84.22, and 90.14%, and the dried coffee silver skin extract (DCSSE) showed scavenging activities of 20.25, 29.41, 38.45, 65.12, 88.53, and 93.13%. The standard substances, Vit C and BHT, were confirmed to be 93.50% and 78.21%, respectively, at a concentration of 500 μg/mL, indicating that the dried coffee silver skin extract (DCSSE) has a scavenging activity similar to Vit C, and the raw coffee silver skin extract (FCSSE) was confirmed to be higher than BHT, indicating that the DPPH radical scavenging activity of the coffee silver skin extract is excellent.

Experiment 10: Measurement of ABTS ⁺ radical scavenging activity of coffee silver skin extract (Example 2)

The ABTS ⁺ radical scavenging activity of the coffee silver skin extract (Example 2) was measured by the method of Re et al. (1999). 7 mM ABTS and 2.45 mM potassium persulfate were added, and the mixture was left at room temperature for 24 hours to generate ABTS ⁺ radical cations. Then, 100 μL of the coffee silver skin extract was added to 100 μL of the ABTS ⁺ solution, and the mixture was left in the dark for 10 minutes, and the absorbance was measured at 734 nm using a Microplate Reader (iMARK™; Bio-Rad). The experiment was repeated three times, and the average value was calculated, and the degree of reducing the absorbance compared to the absorbance of the negative control group (2.45 mM potassium persulfate buffer) was expressed as a percentage. It was compared with ascorbic acid and BHT, which are well known antioxidants. The results are shown in Fig. 9.

As shown in Fig. 9, the scavenging activity of raw coffee silver skin extract (FCSSE) was 15.47, 20.30, 31.71, 65.32, 82.09, and 91.36% at treatments of 15.7, 31.3, 62.5, 125, 250, and 500 μg/mL, and the scavenging activity of dried coffee silver skin extract (DCSSE) was 20.27, 29.23, 40.22, 78.28, 88.86, and 94.14%. The standard substances, Vit C and BHT, were confirmed to be 94.5% and 82.25%, respectively, at a concentration of 500 μg/mL. The dried coffee silver skin extract (DCSSE) was confirmed to have a scavenging ability of 94.14%, similar to Vit C, and the raw coffee silver skin extract (FCSSE) was confirmed to have a scavenging ability of 91.36%.

Experiment 11: Measurement of SOD-like activity of coffee bean extract (Example 2)

The SOD-like activity of the coffee silver skin extract (Example 2) was measured by the method of Marklund & Markiund (1974). The auto-oxidation of pyogallol, which catalyzes the reaction with hydrogen peroxide, was measured and expressed as the SOD-like activity. 0.2 mL of Tris-HCl buffer (50 mM tris + 10 mM EDTA, pH 8.5) 2600 μL and 7.2 mM pyrogallol 200 μL were added to each raw coffee silver skin extract (FCSSE) and dried coffee silver skin extract (DCSSE), and the reaction was allowed to proceed for 10 minutes. The reaction was stopped by adding 100 μL of 1 M HCl, and the amount of oxidized pyrogallol was measured for absorbance at 420 nm using a Microplate Reader (iMARK™; Bio-Rad). The results are shown in Fig. 10.

SOD-like activity (%)=(1-A/B)×100

A: Absorbance of the sample addition area

B: Absorbance of the sample-free group

As shown in Fig. 10, when treated with 15.7, 31.3, 62.5, 125, 250, and 500 μg/mL, the raw coffee silver skin extract (FCSSE) showed results of 7.14, 10.31, 15.15, 26.26, 43.18, and 51.22%, and the dried coffee silver skin extract (DCSSE) showed similar activities of 14.14, 21.23, 32.52, 41.28, 62.21, and 71.53%. The reference substances, Vit C and BHT, were confirmed to be 87.15% and 69.29%, respectively, at a concentration of 500 μg/mL. Dried coffee silver skin extract (DCSSE) was confirmed to have a higher BHT content, and it was found that SOD-like activity increased in a concentration-dependent manner.

Experiment 12: Measurement of tyrosinase inhibitory activity of coffee silver skin extract (Example 2)

The tyrosinase inhibitory activity of the coffee silver skin extract (Example 2) was measured according to the method of Yagi et al. (Yagi et al., 1986). The reaction mixture was a 0.5 mL 0.175 M sodium phosphate buffer (pH 6.8), a 0.2 mL 10 mM L-DOPA, and a 0.1 mL sample solution. 0.2 mL of mushroom tyrosinase (110 U/mL) was added, and the reaction was performed at 37°C for 2 minutes. The DOPAchrome generated in the reaction solution was measured at a wavelength of 475 nm. The results are shown in Fig. 11.

As shown in Fig. 11, the green coffee silver skin extract (FCSSE) showed an inhibitory effect of 3.24, 8.27, 11.72, 24.45, 32.86, and 45.31% at treatments of 15.7, 31.3, 62.5, 125, 250, and 500 μg/mL, and the dried coffee silver skin extract (DCSSE) showed an increased inhibitory effect of 7.52, 12.67, 18.54, 34.32, 40.41, and 52.12% at treatments of 15.7, 31.3, 62.5, 125, 250, and 500 μg/mL.

Experiment 13: Measurement of Elastase Inhibitory Activity of Coffee Silver Peel Extract (Example 2)

Elastase inhibition activity of coffee silver skin extract (Example 2) was measured at 415 nm by using porcine elastase and the substrate N-succinyl-(L-Ala) 3-p-nitroanilide at 37℃ for 20 minutes. That is, 0.1 mL of sample having a concentration of 15.7 to 500 μg/mL was taken into a test tube, 0.1 mL of porcine pancreas elastase (2.5 U/mL) solution dissolved in 50 mM tris-HCl buffer (pH 8.6) was added, and 0.5 mL of 50 mM substrate was added. The reaction was measured by allowing 20 minutes to react. The elastase inhibition effect was expressed as the absorbance decrease rate of the reaction group with the addition of the sample solution and the control group without addition. The results are shown in Fig. 12.

As shown in Fig. 12, the inhibition effect of raw coffee silver skin extract (FCSSE) was confirmed to be 2.62, 5.14, 9.24, 12.32, 18.43, and 25.72% at treatments of 15.7, 31.3, 62.5, 125, 250, and 500 μg/mL, and the inhibition effect of dried coffee silver skin extract (DCSSE) was confirmed to be 5.23, 8.03, 13.15, 17.18, 20.86, and 28.77%, showing that the elastase inhibition effect increases as the concentration increases.

Experiment 14: Measurement of α-Glucosidase Inhibitory Effect of Coffee Silver Peel Extract (Example 2)

The α-Glucosidase inhibition effect of the coffee silver skin extract (Example 2) was measured by mixing 50 μL with 50 μL of 0.2 U/mL α-Glucosidase enzyme solution and 50 μL of 200 mM potassium phosphate buffer (pH 6.8), incubating at 37°C for 15 minutes, then adding 100 μL of 3 mM pNPG (p-nitrophenyl-α-glucopyranoside) and reacting at 37°C for 10 minutes. The reaction was stopped with 750 μL of 0.1 M sodium carbonate, and the absorbance was measured at 405 nm. The group without sample addition was used as a negative control, and the group without substrate addition was used as a blank. The α-glucosidase inhibition activity was calculated as follows, and the results are shown in Fig. 13.

α- Glucosidase inhibition activity (%) = [1-(A/B)] × 100

A: Absorbance of the sample addition area

B: Absorbance of the sample-free group

As shown in Fig. 13, the inhibitory effects of raw coffee silver skin extract (FCSSE) were confirmed to be 7.12, 15.13, 22.42, 42.26, 60.23, and 65.71% at treatments of 15.7, 31.3, 62.5, 125, 250, and 500 μg/mL, and the inhibitory effects of dried coffee silver skin extract (DCSSE) were confirmed to be 10.24, 25.27, 38.15, 57.12, 72.83, and 81.57%.

Experiment 15: Evaluation of antibacterial activity of coffee bean extract (Example 2)

1) Strains and media used

Three Gram-positive bacteria, Staphyiococcus aureus (KCTC 1621), Staphyiococcus epidermidis (KCTC 1917), and Propionibacterium acne (KCTC 3314), used for antibacterial activity were purchased from the Korea Center for Biological Resources (KCTC, Jeongeup, Korea) and the Korea Culture Center for Microorganisms (KCCM, Korea) and subcultured for use. S. aureus and S. epidermidis were cultured using Tryptic Soy Agar (TSA, BD) and Tryptic Soy Broth (TSB, BD), respectively, and P. acnes was cultured using Reinforced clostridial agar (RCA, Merck) and Differential reinforced clostridial broth (DRCM, Merck).

2) Measurement of antibacterial activity of coffee bean skin extract (Example 2) using paper disc

To measure the antibacterial activity of the coffee silver skin extract (Example 2), the size of the clear zone was confirmed by the disc diffusion assay. The concentration of each test bacteria was adjusted to an optical density (O.D) value of 0.4 (106 CFU/mL) at 650 nm, and then well mixed in a medium containing 0.7% agar, and then dispensed onto a flat plate to create a bacteria inoculation medium. After placing a sterilized paper disc (8 mm; Advantec, Tokyo, Japan) on the bacteria inoculation medium, the coffee silver skin extract (Example 2) was absorbed to a concentration of 0.25 to 5 mg/mL, and then cultured at 26 to 37°C for 24 hours, and then the clear zone around the disc was measured. The clear zone did not include the diameter of the paper disc. 70% ethanol was used as a control. The results are shown in Table 5.

As a result of confirming the antibacterial effect of the coffee bean extract (Example 2), as shown in Table 5, the antibacterial effect against S. epidermidi was confirmed with a clear zone of 2 mm for the raw coffee bean extract (FCSSE) at a concentration of 500 μg/mL, and a clear zone of 3 mm for the dried coffee bean extract (DCSSE). As for the antibacterial effect against S. aureus, the raw coffee bean extract (FCSSE) had no clear zone at a concentration of 6.25–500 μg/mL, and a clear zone of 2 mm for the dried coffee bean extract (DCSSE) at 500 μg/mL. As for the antibacterial effect against P. acnes, the raw coffee bean extract (FCSSE) had a clear zone of 2 mm at a concentration of 500 μg/mL, and the dried coffee bean extract (DCSSE) had clear zones of 2 and 3 mm at 250 and 500 μg/mL, respectively. The zone has been confirmed.

-1) : NO inhibition

Experiment 16: Sensory Test

A noodle dish was made using the noodles manufactured according to the present invention, and each of Examples 1, 2, and Comparative Example was boiled, rinsed in cold water, and lightly seasoned with soy sauce, sugar, etc., and manufactured under the same conditions. A sensory test was conducted (5-point measurement method: 1: very bad, 2: bad, 3: average, 4: good, 5: very good) by having sensory testers (30 people (15 men, 15 women) with more than 2 years of sensory test experience) divide it into taste, flavor, texture, chewiness, and overall preference. The results are shown in Table 1 below.

taste zest Texture Chewy Overall symbol Manufacturing example 1 4.2 4.2 4.0 4.2 4.2 Manufacturing example 2 4.3 4.5 4.0 4.2 4.3 Comparative example 3.8 4.0 3.8 4.0 4.0

As can be seen from Table 6 above, Manufacturing Examples 1 and 2 showed higher scores than the Comparative Example in all items. This is interpreted as a result of manufacturing soft and chewy noodles by considering the appropriate viscosity during dough manufacturing while including the effective ingredients of coffee tree leaf extract and coffee silver skin extract containing large amounts of polyphenol and flavonoid components, thereby improving the taste, flavor, texture, chewiness, and overall preference.

In particular, by using natural oil manufactured by mixing peanut oil, pumpkin seed oil, and sunflower seed oil during the maturing process of noodle manufacturing, it can be seen that the effective ingredients, properties, taste, and aroma of the kneaded dough are maintained, while the natural oil is evenly mixed to enhance the rich taste, flavor, and overall gloss, thereby improving the taste, flavor, texture, chewiness, and overall preference.

Claims (5)

A step for producing a coffee tree leaf extract by extracting coffee tree leaves using an ethanol solvent (S10);
Coffee silver skin extract manufacturing step (S20) of extracting coffee silver skin using ethanol solvent;
A kneading step (S30) of mixing and kneading 3 to 5 parts by weight of the coffee tree leaf extract prepared in the coffee tree leaf extract preparation step (S10), 1 to 3 parts by weight of the coffee silver skin extract prepared in the coffee silver skin extract preparation step (S20), 3 to 7 parts by weight of starch, 2 to 3 parts by weight of lotus root, 2 to 3 parts by weight of yam, 1 to 3 parts by weight of refined salt, and 50 to 70 parts by weight of purified water for 100 parts by weight of wheat flour;
A maturing step (S40) in which the dough kneaded in the above kneading step (S30) is matured in a maturing room at 15 to 25°C for 1 to 3 hours;
A noodle making step (S50) of making noodles from the dough aged in the above-mentioned maturing step (S40) using a noodle making machine; and
A drying and cutting step (S60) of drying and cutting the noodles produced in the above-mentioned noodle making step (S50);
It consists of, including:
The above coffee tree leaf extract manufacturing step (S10) is,
Washed coffee tree leaves are soaked in 70% ethanol (ethanol) equivalent to 5 to 15 times their weight at 50 to 70°C for 20 to 30 hours, and this process is repeated 2 to 4 times. After filtering, the leaves are concentrated using a rotary depressurizer and freeze-dried for 60 to 72 hours to produce powder of 150 to 200 mesh size.
The above coffee bean skin extract manufacturing step (S20) is,
The washed coffee husk is soaked in 70% ethanol (alcohol) equivalent to 5 to 15 times its weight at 50 to 70°C for 20 to 30 hours, and this process is repeated 2 to 4 times. After filtering, it is concentrated using a rotary depressurizer and freeze-dried for 60 to 72 hours to produce a powder of 150 to 200 mesh size.
The above maturation step (S40) is
In the above kneading step (S30), 3 to 5 weight parts of natural oil are additionally mixed into 100 weight parts of the kneaded dough.
The above natural oil is manufactured by mixing 30 to 50 parts by weight of pumpkin seed oil and 10 to 20 parts by weight of sunflower seed oil with 100 parts by weight of peanut oil.
The above peanut oil is manufactured by heating dried peanuts at a temperature of 200 to 220°C for 20 to 30 minutes so that the moisture content is 5% or less, pressing the heated peanuts at a pressure of 50 to 100 MPa for 30 to 60 minutes to extract peanut crude oil, and then refining the peanuts.
The above pumpkin seed oil is manufactured by heating dried pumpkin seeds with a moisture content of 5% or less at a temperature of 180 to 220°C for 20 to 30 minutes, pressing the heated pumpkin seeds at a pressure of 50 to 100 MPa for 30 to 60 minutes to extract pumpkin seed crude oil, and then refining it.
A method for manufacturing noodles containing a coffee tree leaf extract and a coffee husk extract, characterized in that the sunflower seed oil is manufactured by heating dried sunflower seeds at a temperature of 180 to 220°C for 20 to 30 minutes so that the moisture content is 5% or less, pressing the heated sunflower seeds at a pressure of 50 to 100 MPa for 30 to 60 minutes to extract sunflower seed crude oil, and then refining the dried sunflower seeds.
delete delete delete Noodles manufactured by the method of paragraph 1.