KR20010109776A - Herb coffee - Google Patents

Abstract

The present invention relates to an herbal coffee, the objective of which is to enhance the health of the unique ingredients while enjoying the taste and aroma of the original coffee by complementing the efficacy of the herbal ingredients while containing the ingredients of the coffee beans to the maximum have. The present invention constituted for this purpose is the coffee beans in powder form prepared by pulverizing after roasting the coffee beans in a dried state at 200 ~ 250 ℃ and refluxing and extracting the purified water at the boiling point and freeze drying in the concentrated state of the extract liquid 90 to 99% of chicory, cultivation, scallop, stalk, ginkgo biloba, antler, Angelica, cornus, ganoderma lucidum, and zucchini are mixed at a predetermined ratio, pulverized, refluxed and extracted with purified water, and the extract is concentrated. It is prepared by blending 1-10% of the powdered herb extract obtained by grinding after freeze drying.

Description

Herbal coffee {Herb coffee}

The present invention relates to a herbal coffee, and more particularly, to a specific ratio of coffee beans powder and herbal medicine powders powdered by depressurizing, concentrating and freeze-drying the extracts obtained by continuously refluxing the coffee beans at a boiling point below the powder. It is about herbal coffee that can be mixed and contribute to health while maintaining the natural flavor and taste of coffee.

In general, coffee is an evergreen shrub belonging to the genus Amphitaceae, and is grown mainly in tropical rainfalls (1,5000-2,000mm per year), and good products are produced in high altitudes of 1,000-3,000m above sea level. On the side. Commercially grown coffee varieties are classified into three major varieties: Arabica, Robusta and Liberica. The main coffee beans are Arabica and Robusta.

On the other hand, the coffee as described above is a kind of multi-purpose food that is widely used all over the world, the coffee beans are roasted by the user roasting the coffee beans in the dry state (processing roasting) and then brewed coffee extracted with hot water to drink Because the user can enjoy the unique taste and aroma of coffee beans, the user has to do the process of storing, roasting, grinding and extracting the coffee beans.

On the other hand, instant coffee is manufactured by lyophilization or spray drying after evaporating the coffee extract obtained by filtering the extract through a cell filled with ground and roasted coffee. Simply dissolve it in hot water and drink it.

Coffee, as described above, was introduced in Korea around 1890, and the consumption has exploded, and it is widely used as a basic drink of our dietary culture.

On the other hand, the main ingredient for flavoring coffee described above is caffeine, a vegetable alkaloid having a chemical formula of C ₈ H ₁₀ O ₂ N ₄ , which is colorless, odorless, and bitter. These caffeine has the effect of stimulating the central nervous system to clear the mind, promote the function of the heart, increase the amount of urine by acting as a diuretic, stimulate the stomach to promote the secretion of gastric acid.

However, a cup of coffee is good for your body. Bad, caffeine contains a lot of 80 ~ 100mg, the daily caffeine intake 230 ~ 300mg is the most suitable, if you drink more than three cups of coffee a day more than the profit Will result.

In other words, drinking more than three cups of coffee a day can cause side effects such as irregular heartbeats, headaches, and a stiff head. In addition, there is a problem that causes gastrointestinal disorders, although somewhat different according to individuals.

The present invention was devised to solve the above-described problems, while supplementing the efficacy of herbal ingredients while maximally containing the components of the coffee beans, enjoying the taste and aroma of the original coffee, it is possible to promote health by the ingredients unique to herbs. The purpose is to provide herbal coffee to make. That is, to provide coffee with palatability and functionality.

The present invention configured to achieve the above object is as follows. That is, in the present invention, the coffee beans are dried at 200 to 250 ° C. in a dried state, pulverized, refluxed and extracted from a boiling point to purified water, and freeze-dried after grinding in a concentrated state of the extract liquid. 99% and chicory, cultivation, organza, 칡, ginkgo biloba, antler, Angelica, cornus, ganoderma lucidum and pumpkin are mixed in a predetermined ratio, pulverized, refluxed and extracted with purified water, and the extract is concentrated and freeze-dried. It is prepared by blending 1 to 10% of the powdered herb extract obtained by pulverization.

The herb raw material described above may be further mixed with a predetermined ratio of the herb raw material of citric acid, sine, betel nut, thick foil and citric acid.

On the other hand, the above-mentioned herbal raw material may be further mixed with a predetermined ratio of herbal ingredients of gojijaja, tofu, fuxin, raw paper, Mokyang and Seokchangpo and calcium, magnesium and traces of essential minerals.

In addition, the above-mentioned herbal raw material may be further mixed with the herbal raw material and chitosan of casualties, Schisandra chinensis, earth and sand and bokbunja.

First, the general theory of the hub to be described in the detailed description of the present invention is as follows. In other words, the origin of Herb comes from Latin, meaning grass or herbaceous plant. In English, Herb says, according to the Oxford Dictionary, "leaf, stem, and root are used for food, medicinal use, or aroma or flavor." It is defined as.

Herbs as described above are intended to serve as a fragrance for food flavoring and perfumes, as a vegetable for supplying minerals such as vitamins and trace elements, as a herb used for maintaining health and treating diseases since ancient times, and for flavoring foods. It has been used for the purpose as a spice for adding.

On the other hand, the above-mentioned herbs are very strong growth basically grows well anywhere, but most of them like a sunny place, good ventilation and warmth, good drainage, and grows well in a lot of organic soil. Therefore, it is important to select a place with sufficient sunlight and good drainage in any place, such as a large open field or a garden with evergreen and deciduous trees.

Therefore, the herb described in the detailed description of the present invention as described above does not specify any plants, and as a dictionary meaning "plants in which leaves, stems and roots are used for edible and medicinal purposes, or where aroma or flavor is used." State the description.

Hereinafter, the herbal coffee according to the present invention will be described in detail.

Herb coffee according to the present invention is made by mixing the coffee powder and the herbal extract in a powdered state in a certain ratio, first the coffee powder is peeled and dried the coffee fruit as the first step of processing. Such peeling and purification methods include a dry method using sunlight or hot air and a wet method using water.

As the second step in the processing of coffee powder, roasting is performed by heating and roasting the dried coffee beans. This roasting process is an essential process to make coffee beans into our drinking coffee. By applying heat between 200 and 250 degrees Celsius, it causes physical and chemical changes in the internal structure of the coffee beans to produce the unique taste and aroma of coffee. The above-described roasting process is a process of first giving a taste and aroma which is the life of coffee.

On the other hand, as described above, the main physical change that occurs during high heat to the beans is that the weight of the beans becomes lighter. In other words, when the coffee beans are heated, the moisture of the coffee beans evaporates to 15-20%, and the heavy gas such as carbon and its oxides escapes, thereby reducing the weight of the coffee beans. In addition, the pressure in the bean cells increases, increasing the volume of the bean by 60%. As the weight decreases and the volume increases, the force of the coffee beans falls off, making it easy to grind. The coffee we can easily see is brown, but when the beans are roasted before roasting, the coloring material is produced by the action of the strecker, and the sugar turns into caramel by the caramelization. The result is brown coffee beans. This change occurs at higher temperatures and the higher the coffee, the darker the color. In this case, the contents newly formed through the roasting process are about 700 kinds of caramels, carbon oxides and volatile scents, accounting for about 30% of the weight of the beans.

As the third step of coffee powder processing, the roasted coffee beans are ground to grind, which is a process of grinding the roasted coffee beans to be easily extracted into coffee liquid. to be.

As a fourth step of the coffee powder processing, the coffee powder in the powdered state is pulverized and continuously refluxed at a boiling point below the boiling point to extract a liquid coffee extract.

As a fifth step of processing the coffee powder, the coffee extract extracted by reflux extraction is concentrated under reduced pressure to obtain a coffee concentrate in a lump state.

As a sixth step of processing the coffee powder, the coffee concentrate is freeze-dried, in which the coffee extract is concentrated under reduced pressure.

As a seventh step of coffee powder processing, the coffee concentrate of the freeze-dried ingot state is ground to a predetermined particle size to prepare coffee powder for use in herbal coffee according to the present invention.

On the other hand, the herbal raw materials used in the herbal coffee of the present invention used chicory, creation, agapi, 칡, ginkgo biloba, antler, Angelica, cornus, ganoderma lucidum and pumpkin, the process of preparing the herbal extract in the powder state also described above powder state It was prepared by a process similar to the process for preparing the coffee powder of.

In other words, the process of preparing a herbal extract in powder form is the first step, chicory, creation, agap, 칡, ginkgo biloba, antler, Angelica, cornus, ganoderma lucidum and pumpkin are cut to a predetermined size and then mixed and washed at a predetermined ratio. The washing process removes foreign substances from chicory, cultivation, scabies, stalk, ginkgo biloba, antler, Angelica, cornus, ganoderma and amber.

As a second step in the preparation of the herbal extract, the washed herbal raw material is crushed to the appropriate desired particle size. This is a process to make it easy to extract the components of each herbal raw material.

As a third step in the preparation of herbal extracts, the herb raw material, which is crushed to a predetermined particle size, is continuously extracted at a boiling point below the boiling point with a low temperature purified water as in the fourth step of the powdered coffee powder manufacturing process. Will be extracted.

As a fourth step in the preparation of the herb extract, reflux extraction and concentration of the extracted liquid herb extract is concentrated under reduced pressure to obtain a herb concentrate in a lump state.

As a fifth step in the preparation of the herbal extracts, the herb concentrates in the ingot state in which the herbal extracts are concentrated under reduced pressure are freeze-dried.

As a sixth step in the preparation of the herb extract, the herb concentrate in the freeze-dried ingot state is pulverized to a predetermined particle size to prepare a herb extract in powder form to be used for herbal coffee in the present invention.

Meanwhile, as described above, the herbal coffee according to the present invention is prepared by blending 1 to 10% of the herbal extract to 90 to 99% of the powdered coffee powder prepared in the state of preparing the powdered coffee powder and the herbal extract. Done.

At this time, the herb extract blended in 90-99% of the powdered coffee powder is 0.01-5% of chicory extract, 0.01-5% of creation extract, 0.01-5% of Ogapi extract, 0.01-5% of beetroot extract, 0.01-5% of ginkgo leaf extract. %, Deer antler extract 0.01-5%, Angelica extract 0.01-5%, cornus extract 0.01-5%, ganoderma lucidum extract 0.01-5% and pumpkin extract 0.01-5%.

That is, as described above, the herb extract is 0.01-5% of chicory extract, 0.01-5% of creation extract, 0.01-5% of Ogapi extract, 0.01-5% of 칡 extract, 0.01-5% of ginkgo biloba extract, 0.01-5% of antler extract. The amount of various herbal ingredients is properly adjusted so that it can be formulated in a component ratio of 0.01 to 5% of Angelica extract, 0.01 to 5% of Cornus extract, 0.01 to 5% of Ganoderma lucidum extract, and 0.01 to 5% of pumpkin extract.

Among the aforementioned herbal raw materials (Atractylodes Rhizome), essential oils are mainly composed of Hinesol, B-Eudesmol, Atractylodin, β-Selinene, etc., and the main components are dry, diuretic, sweating, sedative, and hypoglycemic effects. It is known to have a tonic action.

Acanthopanax root bark consists of major components such as Acanthoside A, B, C. D, Daucosterol, Polyacetylenes, β-Sitosterol, Campesterol, and Ethoxy-hydroxy-benzoic acid. It is known.

갈 (Pularia root, Pueraria root) is a starch, Daidzein, Daidzin, Puerarin is the main component is known to have antipyretic and muscle spasms.

Ginkgonis Folium contains Ginkgetin, Isoginkgetin, Ginkgolide A, and is known to be effective in coronary artery dilation, blood circulation, drop in blood pressure, Cholesterol reduction, hyperlipidemia, and cardiac disease angina.

Deer antler (Cervi Parvum Cornu) is composed of collagen, protein, Phosphate, Calcium, Magnesium, Estrone, etc., and is known to have the effect of promoting growth, hematopoiesis, and cardiac activity.

Korean Angelica contains coumarin derivatives such as Decursin, Decursinol and Nodakenin and essential oils mainly including α-Pinene, Limonene, β-Eudesmol and Elemol. Diuretic, vitamin E deficiency treatment and antimicrobial effect is known to be effective.

Cornus Fruit contains major ingredients such as Morronisde, Loganin, Cornin, Gallic acid, Tartaric acid and Malic acid, and is known to have nourishing, scrubbing, antibacterial and antifungal effects.

Ganoderma contains Gyrophoric acid, Lecanoric acid, etc., and is known to be effective for antitussive, expectorant, sedative and analgesic effects.

Pumpkin (Succinum) is a resin mainly composed of Succino abietinolic acid, Succinoresinol, Succinoabietinol and the like as the main ingredient, it is known that the effect of cardiac action.

Each herb ingredient having the above-mentioned ingredients and efficacies and chicory containing a large amount of Vitamin B Complex and minerals are mixed and extracted under reflux at a boiling point below, concentrated under reduced pressure, and freeze-dried to be powdered.

The herbal coffee produced as described above is commercialized by varying the blending ratio of the coffee powder and herb extract in the powder state according to the preference according to the consumer class.

On the other hand, to the herbal raw materials as described above, 0.01 to 5% of herbal raw materials and citric acid, such as 0.01 ~ 5% of hawthorn extract, 0.01 to 5% of sine extract, 0.01 to 5% of betel extract, 0.01 to 5% of gourd extract can be added. have. At this time, according to the addition ratio of herbal raw materials and citric acid, such as hawthorn extract, sine extract, betel extract, hummus extract, chicory extract, creation extract, oopi extract, 칡 extract, ginkgo biloba extract, antler extract, donkey extract, The blending ratio of cornus extract, ganoderma lucidum extract and pumpkin extract may vary. That is, within the range of 1 to 10% of the herb extract blended with 90 to 99% of the coffee powder, the ratio is appropriately adjusted.

As described above, in accordance with the process of freezing and drying the coffee beans under reflux and freeze-drying, the unique aroma and taste of the herbal raw materials are mixed with the freeze-dried powdered herb extract in the coffee powder with the strong aroma and rich flavor of the coffee. This harmonized herbal coffee can be produced. Such herbal coffee is expected to be able to enjoy the original taste and aroma of coffee, as well as to promote health by the ingredients of the herb.

In the herbal coffee of the present invention described above, in addition to the aforementioned herbal ingredients, goji berry extract 0.01-5%, tofu extract 0.01-5%, fuxin extract 0.01-5%, original extract 0.01-5%, Mokyang extract 0.01-5%, Seokchangpo Herbal ingredients such as 0.01-5% extract, 0.01-5% calcium, 0.01-5% magnesium and 0.01-5% essential minerals may be added. In this case, ionized coral powder was used as calcium in the added herbal raw material.

As described above, herbal ingredients such as goji berry extract, tofu extract, fuxin extract, original extract, cedar extract, and spearmint extract, calcium, magnesium, and essential minerals are described above, such as chicory extract, extract extract, organ extract, 칡 extract, It is mixed with herbal ingredients such as ginkgo biloba extract, antler extract, Angelica extract, cornus extract, ganoderma extract, pumpkin extract, hawthorn extract, sine extract, betel extract, and pepper extract, in the proper ratio of citric acid.

Among the added herbal ingredients, gojija (Lycium Fruit) contains the active ingredients such as Betaine, Vitimin B ₁ , Zeaxanthine, Physalien, etc., and is known to have nourishing tonic effect and accelerated hepatocyte angiogenesis.

In the herbal coffee of the present invention, the herbal raw material and chitin acid of 0.01-5% of filamentous extract, 0.01-5% of Schisandra chinensis extract, 0.01-5% of Tosa fruit extract, 0.01-5% of Bokjaja extract and chitin acid were biodegraded by enzymes according to a bio process. Chitosan 0.01-5% can be added further.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are intended to illustrate the invention, it will be apparent that the scope of the invention is not limited to these examples.

Example 1

First, the dried coffee beans are ground to a predetermined particle size in an inverted state at a temperature of 230 ° C., and then the powder is continuously refluxed to a purified water at a boiling point below the boiling point, and the extract is decompressed, concentrated and freeze-dried and then ground to a predetermined particle size. To prepare a coffee powder. Then, each of the herbal ingredients of chicory, cultivation, organza, ,, ginkgo biloba, deer antler, Angelica, cornus, ganoderma lucidum, and pumpkin is mixed and crushed, refluxed and extracted with purified water, and the extract is concentrated and frozen. Powdered herb extracts obtained by drying and pulverizing were prepared. 99% of the coffee powder thus prepared was blended with 1.0% powdered herb extract to prepare a herbal coffee.

Example 2

When preparing a herb extract as in Example 1, further added to the herbal raw material mixed with sansa, sine, betel nut, hunch and citric acid in a predetermined ratio and then pulverized, refluxed and extracted with purified water, the extract is concentrated 1% of the powdered herb extract obtained by freeze drying and pulverizing was combined with 99% of the coffee powder to prepare a herbal coffee.

Example 3

When the herbal extract is prepared as in Example 2, the herbal ingredients of gojija, tofu, fuxin, raw paper, Mokhyang and Seokchangpo, and calcium, magnesium and traces of essential minerals are further added in a predetermined ratio and pulverized. The mixture was refluxed and purified with purified water, and the extract was concentrated and 2.45% of the powdered herb extract obtained by freeze drying and pulverizing was mixed with 97.55% of the coffee powder to prepare a herbal coffee.

Example 4

When preparing the herb extract as in Example 3, further added to the herbal raw materials of sasa, Schisandra chinensis, Tosa and Bokbun in a predetermined ratio, and then crushed to reflux and extracted with purified water, and the extract is concentrated. Herbal coffee was prepared by combining 0.19% of the powdered herb extract obtained by freeze-drying and grinding with 99.81% of the coffee powder.

The sensory test for the taste and aroma of the herbal coffee prepared as in Example 1, 2, 3, 4 described above. The sensory test was performed with a total of 200 people, and the average value of each item was expressed as 100 points.

[evaluation]

10. Very bad 50. Fair 100. Very good

division flavor color incense evaluation Example 1 97 94 98 96.3 Example 2 96 93 95 94.6 Example 3 94 89 96 93 Example 4 95 90 92 92.3

As described in Table 1, the herbal coffee according to the present invention obtained satisfactory results in both taste and aroma and comprehensive evaluation.

As described above, the coffee beans are continuously refluxed under boiling point with purified water, the extract is concentrated under reduced pressure, concentrated and freeze-dried coffee powder at 90-99%, and the herbal raw materials are purified under continuous boiling under boiling point, and the extract is decompressed and concentrated. And by combining the herbal extract in the form of freeze-dried powder about 1 to 10% can be revived in the change of consumer preferences and desires to provide a variety of herbal coffee.

In addition, by blending the coffee powder and herb extract in a predetermined ratio to provide herbal coffee, you can enjoy the original taste and aroma of the coffee, as well as to promote health through the ingredients of the various herbs added.

The present invention is not limited to the above embodiments, and various modifications can be made within the scope of the technical idea of the present invention.

As described above, according to the present invention, the coffee beans are continuously refluxed under boiling point with purified water, the extract is concentrated under reduced pressure, concentrated and freeze-dried coffee powder at 90-99%, and the herbal raw materials are purified under continuous boiling under boiling point with extract. By mixing the herbal extract in the form of reduced-pressure, concentrated and freeze-dried powder about 1-10% to produce a herbal coffee, while containing the ingredients of the coffee beans to the maximum while complementing the efficacy of the herbal ingredients while enjoying the taste and aroma of the original coffee The effect which can aim for health by the ingredient unique to herbs is exhibited.

In addition, the herbal coffee of the present invention has the effect of providing a variety of herbal coffee by reviving the change of consumers' preferences and desires by varying the blending ratio of coffee powder and herbal extracts.

Claims (4)

90 to 99% of powdered coffee powder and chicory prepared by roasting the coffee beans in a dried state at 200 to 250 ° C., then pulverizing them to a purified water at a boiling point, and freezing drying and pulverizing the extracts in a concentrated state. Powder obtained by mixing, grinding, refluxing and extracting with purified water, freeze-drying with concentrated extract liquid, and mixing each of herbal ingredients of creation, organza, 칡, ginkgo biloba, antler, Angelica, cornus, ganoderma, and pumpkin Herbal coffee prepared by mixing 1-10% herbal extracts. The herb coffee according to claim 1, wherein the herb raw material is further mixed with a raw material of hawthorn, sine, betel nut, and hulk and citric acid in a predetermined ratio. 3. The herbal coffee according to claim 2, wherein the herbal raw material is further mixed with herbal ingredients of wolfberry, tofu, fuxin, raw paper, Mokyang and Seokchangpo at a predetermined ratio with calcium, magnesium and trace essential minerals. 4. The herbal coffee according to claim 2 or 3, wherein the herbal raw material is further mixed with the herbal raw material of the casualties, Schisandra chinensis, earth and sand and bokbun and chitosan in a predetermined ratio.