KR20100127907A - Method of double blocking system of oxygen using deoxygenated water and nitrogen gas for producing high quality liquefied coffee beverage - Google Patents

Abstract

PURPOSE: A method for manufacturing high quality liquid coffee is provided to prevent the degeneration of taste and flavor of coffee extract by suppressing bond with oxygen. CONSTITUTION: The coffee bean which is damaged or rotten is assorted. The selected coffee bean is blended, roasted and then pulverized in a pulverizing device. The concentration of the dissolved oxygen contained in drinking water is reduced. The coffee bean and the pulverized oxygen degassed water are mixed and extracted. The coffee extract is filtered in a centrifuge with a net of 50~120mesh thereinside and cooled in a cooling device. The coffee bean is pulverized in 10~50mesh. The coffee bean is degassed until the concentration of oxygen is 1~3ppm. The filtered coffee extract is cooled to 10~20°C.

Description

Method of double blocking system of oxygen using deoxygenated water and nitrogen gas for producing high quality liquefied coffee beverage}

The damaged or decayed coffee beans are sorted, blended, roasted and ground, and oxygen degassed by reducing the concentration of dissolved oxygen in the drinking water, and mixed with the ground coffee beans in a nitrogen-filled mixing tank. The oxygen degassed water is mixed and extracted, filtered in a centrifuge and cooled in a cooler,

When the damaged or decayed coffee beans are selected and extracted into the coffee extract, the taste and aroma of the coffee extract can be prevented from being altered. The dissolved oxygen contained in the drinking water prevents the inherent taste and flavor of the coffee extract. It is possible to prevent the deterioration and the yield of the coffee extract, and to prevent the association with oxygen by using the extraction tank filled with nitrogen as much as possible to prevent the taste and aroma of the coffee extract from being altered. The antioxidant activity of the polyphenol which exists can be prevented from falling.

Coffee is a beverage made from coffee beans, the seed of the coffee tree, and is a representative beverage used by more than 30% of the world's population.

 These coffees were taken from wild coffee trees, but were cultivated from the 15th century and began to be used as popular drinks in Muslims' long religious rituals, and began to enter Europe in the 16th and 17th centuries.

On the other hand, in Korea, coffee beans flowed in the early years while exchanging cultures with the West, but when US troops stationed in Korea after the Korean War, instant coffee, the US military's PX culture, flowed into the mainstream of coffee. Products are released and distributed in various container forms such as cans and cups.

And, in general, the coffee is mostly prepared by mixing instant coffee and powdered milk, but there is a problem that can not properly utilize the rich taste and aroma of the coffee beans.

In addition, polyphenols among the components of the coffee are compounds having two or more aromatic hydroxyl groups, and have a high risk of protecting against various diseases because they have an antioxidant ability to protect DNA and cellular proteins and enzymes that are damaged by exposure to free radicals in vivo. Lowers. Representative polyphenols in food include catechins of green tea, anthocyanins of fruits, isoflavones present in soybean, cacao polyphenols, and the like, and chlorogenic acid in coffee.

These polyphenols are carcinogenic, mutagenic, antioxidant, detoxifying, cholesterol lowering, caries prevention, osteoporosis prevention, senile fracture prevention, diabetes prevention, vascular disease prevention, menopausal disease prevention It is known to have effects such as effects and treatment effects, prevention and treatment of menstrual syndrome.

However, in the process of extracting coffee from the coffee beans and filling the container, the contact of oxygen due to the contact of oxygen with polyphenol, an antioxidant substance, dissolved oxygen (DO) dissolved in extract water and oxygen in the air The antioxidant function of phenol and the inherent taste and aroma of coffee are not only deteriorated, but there are problems such as an increase in manufacturing cost due to a decrease in yield of coffee extract extracted from coffee beans.

Invented to solve the above situation and problem,

The damaged or decayed coffee beans are sorted, blended, roasted and ground, and oxygen degassed by reducing the concentration of dissolved oxygen in the drinking water, and mixed with the ground coffee beans in a nitrogen-filled mixing tank. The oxygen degassed water is mixed and extracted, filtered in a centrifuge and cooled in a cooler,

When the damaged or decayed coffee beans are selected and extracted into the coffee extract, the taste and aroma of the coffee extract can be prevented from being altered. The dissolved oxygen contained in the drinking water prevents the inherent taste and flavor of the coffee extract. It is possible to prevent the deterioration and decrease in the yield of the coffee extract, and to prevent the association of oxygen with the taste and aroma of the coffee extract as well as to prevent the combination with oxygen using the extraction tank filled with nitrogen as well as coffee It is an object of the present invention to provide a method for producing a high quality liquid coffee which cuts off oxygen by using oxygen degassed water and nitrogen which can prevent the antioxidant activity of the polyphenol from deteriorating.

In the present invention for achieving the above object is a method for producing a high quality liquid coffee that cuts off oxygen by using oxygen degassed water and nitrogen,

A coffee bean sorting process (first step) for sorting damaged or deteriorated coffee beans in the coffee beans; A blending, roasting and grinding step (second step) of blending and roasting the coffee beans selected in the first step and then grinding them in a grinder; An oxygen degassing water production process (third step) for reducing the concentration of dissolved oxygen contained in the drinking water; An extraction step (fourth step) of extracting the coffee beans ground in the second step and the oxygen degassed water of the third step after mixing them into an extraction tank; The coffee extract of the fourth step is characterized in that the filtration and cooling step (fifth step) of cooling in a cooler after filtering in a centrifuge having a net inside.

In the present invention, a method for producing high-quality liquid coffee which cuts off oxygen by using oxygen degassed water and nitrogen,

By selecting the damaged or spoiled coffee beans that may occur in the distribution process, it is possible to prevent the taste and aroma of the extract of the coffee when it is extracted with the extract of the coffee.

In addition, due to the dissolved oxygen contained in the drinking water, the intrinsic taste and aroma of the coffee extract can be prevented and the yield of the coffee extract is reduced.

In addition, by extracting the oxygen degassed water in a tank filled with nitrogen when extracting the extract from the coffee beans into the extract of coffee, the antioxidant ability of the polyphenols is prevented by preventing the contact of oxygen with the antioxidant polyphenols This deterioration can be prevented.

The present invention screens damaged or decayed coffee beans, blends, roasts and grinds them, reduces the concentration of dissolved oxygen in drinking water to produce oxygen degassed water, and pulverizes them in an extraction tank filled with nitrogen. The present invention relates to a method for preparing a liquid coffee which is mixed with coffee beans and extracted with oxygen degassed water, filtered in a centrifuge and cooled in a cooler.

In the present invention, extracting coffee using an oxygen degassed water and nitrogen-filled extraction tank with reduced dissolved oxygen concentration is referred to as a double oxygen blocking method (DOBM).

Hereinafter, the manufacturing method of the present invention according to the accompanying drawings in detail as follows.

1 is a process flow diagram schematically showing a method for producing a high-quality liquid coffee cut off oxygen by using oxygen degassed water and nitrogen in accordance with the present invention.

1. Coffee bean sorting process (1st process)

In the process of sorting coffee beans,

Select damaged or damaged coffee beans from the coffee beans.

Selecting damaged or decayed coffee beans is not the place of origin of coffee beans, but the taste and aroma of coffee extract when extracting into coffee extract due to damage or decay of coffee beans that may occur during distribution. This is to prevent deterioration.

In this case, the coffee beans used in the above is characterized in that all coffee beans can be used regardless of the producing region and variety.

In particular, it is preferable to select the Arabica varieties regardless of the coffee beans used in the above.

Regardless of the variety, coffee beans of all varieties can be used, but the use of Arabica varieties is due to the difference in taste and aroma.

In addition, the difference in taste and aroma depending on the place of production is due to the difference in the content of polyphenols contained in coffee beans.

Table 1 below measures the content of polyphenols according to coffee beans produced and varieties.

kind Robusta Arabica Production Indonesia mocha Tanzania Columbia Honduras Brazil Polyphenols
content(%) 19.4 ~ 21.4 13.5-15.5 12.5-14.5 15.6-17.6 14.0-16.0 15.4 ~ 17.4

As shown in Table 1, the content of the polyphenol is different according to the production site and varieties, and particularly, the Robusta variety produced in Indonesia has the highest content of polyphenols.

And, Table 2 below shows the coffee extracts extracted by the general extraction method according to the production site and varieties of coffee beans to the sensory test agent (30 people (15 men, 15 women) with more than two years experience sensory test) bitter taste, It was measured after performing sensory test (5 point measuring method; 1: very bad, 2: bad, 3: normal, 4: good, 5: very good) by dividing into sour taste, coffee flavor, and overall preference.

kind Robusta Arabica Production Indonesia mocha Tanzania Columbia Omduras Brazil bitter 2 4 4 5 5 5 Sour taste 3 4 5 5 4 5 Coffee flavor 2 5 4 5 5 5 Overall preference 3 4 4 5 4 5

As can be seen from Table 2, Arabica varieties received high scores in all items compared to Robusta varieties, especially in bitterness and coffee flavor, Arabica varieties have a large score deviation compared to Robusta varieties.

That is, as shown in Table 1 and Table 2, the robusta variety produced in Indonesia has a high content of polyphenols, but in all items of the sensory test, the scores are lower than that of the Arabica varieties produced regardless of regions. It is preferable to use Arabica varieties.

Here, the polyphenol of the coffee is a substance in which two or more hydrogens (H) in the benzene (C6H6) ring of phenol are substituted with a hydroxyl group (-OH), and the hydroxyl group of the basic polyphenol is easily combined with active oxygen. Contributes to the antioxidant action of reducing free radicals in the body. This has the effect of preventing cancer, diabetes, arteriosclerosis, liver disease, and the like.

2. Blending, roasting and grinding process (second process)

In the process of blending, roasting and grinding the selected coffee beans,

The coffee beans selected in the first step are blended and roasted and then ground in a grinder.

The blending (blending) is a process of blending two or more kinds of coffee beans, which are obvious to those skilled in the art, and thus, detailed descriptions thereof will be omitted, and are not limited to the species of coffee beans.

In addition, blending selected coffee beans is harmonious and balanced by blending two or more types of coffee beans since it is difficult to produce a harmonious and balanced taste and aroma of coffee when extracting coffee extract using one type of coffee beans. It is for flavor and flavor.

And, the roasting (roasting) is a process of roasting the coffee beans in the heat, it will be apparent to those skilled in the art will be omitted a detailed description.

In addition, the pulverization is a process of crushing based on the principle of cutting rather than crushing, and thus it will be apparent to those skilled in the art, so a detailed description thereof will be omitted.

In addition, the grinding of the blended coffee beans on the principle of cutting is not only to produce a balanced and balanced taste and aroma, but also to smoothly extract in the process of extracting the coffee extract.

If the blended coffee beans are ground on the principle of grinding, as the tissues of the coffee beans are destroyed, the inherent taste of the extracted coffee extract is not only reduced, but also bitter and bitter. One fragrance is lowered.

At this time, in the grinder is characterized in that the coffee beans ground to 10 ~ 50mesh.

In the grinder, the coffee beans are pulverized to 10 ~ 50mesh, when the coffee beans are ground to less than 10mesh, the coffee extract can be extracted from the coffee beans in a short time, but the taste and aroma of the coffee cannot be extracted sufficiently. In this case, the taste and aroma of the coffee can be sufficiently extracted in the process of extracting the extract of the coffee, but the economic cost is increased due to the increase in the extraction time.

3. Oxygen Degassed Water Manufacturing Process (3rd Process)

It is a process to reduce the concentration of dissolved oxygen in drinking water.

Reduce the concentration of dissolved oxygen in your drinking water.

The method for reducing the concentration of dissolved oxygen contained in drinking water is obvious to those skilled in the art, so a detailed description thereof will be omitted.

In particular, as a method of reducing the concentration of dissolved oxygen contained in the drinking water, a method of reducing the concentration of dissolved oxygen by heating the drinking water is preferable.

At this time, when degassing oxygen in the drinking water, characterized in that the degassing until the concentration of dissolved oxygen is 0.01 ~ 1.0ppm.

Here, drinking water in which the concentration of dissolved oxygen contained is reduced is called oxygen degassed water.

4. Extraction process (4th process)

The process of extracting after mixing the ground coffee beans and oxygen degassed water,

The coffee beans ground in the second step and the oxygen degassed water of the third step are mixed in the extraction tank and then extracted.

At this time, the ground coffee beans and oxygen degassed water is characterized in that 1: 1 to 6 by weight.

Mixing the ground coffee beans and oxygen degassed water in a ratio of 1: 4 to 6 is to smoothly elute the taste and aroma of the ground coffee beans.

In this case, the oxygen degassed water mixed in the ground coffee is characterized in that the oxygen degassed water heated to 90 ~ 110 ℃.

Table 3 shows the extraction yield (%, yield) of the extracted coffee when immersed for 15 minutes using oxygen degassed water (500g) and drinking water (500g) heated in the ground coffee beans (100g) 3 Repeated measurements.

50 ℃ 70 ℃ 90 ° C 110 ℃ 130 ℃ 150 ℃ Oxygen Degassed 1 20.3 23.4 26.9 29.1 28.9 29.8 Oxygen Degassed Water 2 21.2 23.7 27.4 28.7 29.3 29.3 Oxygen Degassed Water 3 20.9 22.9 27.1 28.4 29.4 29.7 Drinking Water 1 18.3 19.5 21.8 23.5 23.5 24.1 Drinking water 2 18.6 20.1 21.5 23.7 24.3 23.7 Drinking Water 3 17.7 21.0 22.5 22.8 23.9 23.2

As shown in Table 3, the extraction yield of coffee extracted using oxygen degassed water is higher than the extraction yield of coffee extracted using drinking water.

Also, among the extraction yields of coffee extracted using oxygen degassed water, oxygen degassed water at 90 to 110 ° C. is most suitable.

In this case, the extraction tank used in the above is characterized in that the nitrogen is filled in the tank.

Nitrogen filling in the tank prevents the fusion of oxygen with the oxygen in the tank during extraction of ground coffee beans in oxygen degassed water to prevent the change of taste and aroma of the extracted coffee beans as much as possible. This is to prevent the antioxidant activity of the polyphenols in the coffee beans.

In addition, the ground coffee beans and oxygen degassed water mixed in the extraction tank can be extracted by any extraction method used in the art.

In particular, it is preferable to extract by the drip extraction method.

Since the drip extraction method is obvious to those skilled in the art, a detailed description thereof will be omitted.

Here, the extract extracted after mixing the ground coffee and oxygen degassed water is called coffee extract.

5. Filtration and cooling process (5th process)

After filtering the coffee extract liquid and cooling,

The coffee extract of the fourth step is filtered in a centrifuge having a network of 50 to 120 mesh inside, and then cooled in a cooler.

Filtration of the coffee extract with a centrifuge is not only to remove the coffee beans eluted with taste and aroma, but also to minimize the economic costs by reducing the time spent in the filtration process.

In addition, the use of the 50 ~ 120 mesh of the net provided in the centrifuge is to prevent the ground coffee beans are ground in 10 ~ 50 mesh in the second step.

In this case, the filtered coffee extract is characterized in that cooling until it becomes 10 ~ 20 ℃ in the cooler.

Cooling the filtered coffee extract until it reaches 10 to 20 ° C not only inhibits the oxidation of the coffee extract as much as possible but also stabilizes the coffee extract to preserve the taste and aroma of the coffee.

In addition, since the filtration method using the centrifuge and the centrifuge used above is obvious to those skilled in the art, a detailed description thereof will be omitted.

In addition, since the cooler used above is obvious to those skilled in the art, a detailed description thereof will be omitted.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Example: Liquid Coffee Prepared According to the Invention

Damaged or decayed coffee beans are selected from coffee beans (regional Arabica varieties), Colombian and Brazilian coffee beans are blended and roasted 1: 1 by weight, and then crushed to 30mesh in a grinder with the principle of cutting.

Drinking water is heated until the concentration of oxygen is 0.5 ppm to prepare oxygen degassed water.

The ground coffee beans (10 kg) and oxygen degassed water (50 kg) heated to 100 ° C. were mixed in a nitrogen-filled mixing tank and extracted by a drip extraction method to prepare a coffee extract liquid, and a mesh of 100 mesh inside. After filtration in this prepared centrifuge, it is cooled in a cooler until it reaches 15 ° C.

Comparative Example: Liquid Coffee Prepared by a Common Method

Roasted coffee beans (Arabica varieties) to 100mesh in a grinder, and mixed with the ground coffee beans (10㎏) and drinking water (50㎏) at 120 ℃ to prepare a coffee extract by drip extraction method And filter using a filter net.

Experiment 1: sensory test

Liquid coffee (Example) prepared according to the present invention and liquid coffee (Comparative Example) prepared according to a general method trained sensory test agent (50 people with 25 years or more sensory test experience (25 men, 25 women) Thirty patients with excellent taste and smell were selected and divided into bitter, sour, aroma, and total preferences for quantitative descriptive analysis (QDA). Sensory evaluation was carried out by a five-point measurement (1: very bad, 2: bad, 3: normal, 4: good, 5: very good). The results are shown in Table 4 below and FIG.

bitter Sour taste incense Overall preference Example 4.12 4.38 4.87 4.76 Comparative example 3.78 3.91 3.64 3.91

As can be seen from Table 4 and FIG. 2 below, the Example shows a higher score than the Comparative Example in all items including the overall preference of the sensory test.

In particular, unlike the comparative example, the sensory test item showed a distinct difference in the fragrance item, whereas the embodiment shows that the inherent aroma of coffee is changed due to the selection of coffee beans, extraction using oxygen degassed water, and a tank filled with nitrogen. Because it prevented.

Experiment 2: Polyphenol Content Measurement

The polyphenol content of the liquid coffee prepared according to the present invention (example) and the liquid coffee prepared according to a general method (comparative example) was measured by the Folin-Denis method.

The poly-dennis method is widely used as a method for measuring the total polyphenol content, and 1 ml of distilled water (DW) is mixed with 1 ml of each Example and 1 ml of Comparative Example, and diluted to 2 ml of 10-fold dilutions. Add 2 ml of Folin reagent twice and leave for 3 minutes, then slowly add ₂ ml of 10% sodium carbonate (Na ₂ CO ₃ ).

The absorbance was measured at 700 nm using a UV / visible spectrophotometer (UV / visible spetrophotomether (UVIKON 922, Kontron, Italy)) in which the mixed solution of Example and the mixed solution of Comparative Example were prevented for 1 hour. At this time, the total polyphenol compound was determined from the standard curve prepared using tannic acid (tannic acid).

Single measurement (mg / g) 2 measurements (mg / g) 3 measurements (mg / g) Average (mg / g) Example 39 42 45 42 Comparative example 26 23 25 24.7

As can be seen through Table 4, as a result of measuring the total polyphenol content of the Example and Comparative Example three times, the Example has a higher total polyphenol content than the Comparative Example.

The total polyphenol content is higher than that of the comparative example in that the coffee beans are extracted with oxygen degassed water which reduces the concentration of dissolved oxygen contained in the drinking water. This is because it prevented as much as possible.

1 is a process flow diagram schematically showing a method for producing a high-quality liquid coffee cut off oxygen by using oxygen degassed water and nitrogen in accordance with the present invention.

Figure 2 is a diagram showing the results of the quantitative descriptive analysis of the sensory test for the high-quality liquid coffee double-blocked oxygen and liquid coffee according to the general method using oxygen degassed water and nitrogen according to the present invention.

Claims (8)

A coffee bean sorting process (first step) for sorting damaged or deteriorated coffee beans in the coffee beans; A blending, roasting and grinding step (second step) of blending and roasting the coffee beans selected in the first step and then grinding them in a grinder; An oxygen degassing water production process (third step) for reducing the concentration of dissolved oxygen contained in the drinking water; An extraction step (fourth step) of extracting the coffee beans ground in the second step and the oxygen degassed water of the third step after mixing them into an extraction tank; Using the oxygen degassed water and nitrogen, the coffee extract of the fourth step is filtered and cooled in a cooler after being filtered in a centrifuge having a mesh of 50 to 120 mesh inside (a fifth step). Method of producing high quality liquid coffee which cuts off oxygen twice. The method of claim 1, The coffee beans used in the first step is a method for producing high quality liquid coffee which cuts off oxygen by using oxygen degassed water and nitrogen, characterized in that all coffee beans can be used regardless of the production site and variety. The method of claim 1, Method for producing a high-quality liquid coffee that cuts off oxygen by using oxygen degassed water and nitrogen, characterized in that the coffee beans in the second step to grind the coffee beans in 10 ~ 50mesh. The method of claim 1, When degassing oxygen in drinking water in the third step, a method of producing high-quality liquid coffee which cuts off oxygen using oxygen degassed water and nitrogen, characterized in that the degassing until the oxygen concentration is 1 ~ 3ppm . The method of claim 1, Coffee beans and oxygen demineralized water pulverized in the fourth step is a method for producing high-quality liquid coffee that cuts off oxygen by using oxygen degassed water and nitrogen, characterized in that the mixed weight 1: 1: 6 to 6. The method of claim 1, Oxygen degassed water mixed in the ground coffee in the fourth step is oxygen degassed water heated to 90 ~ 110 ℃ using oxygen degassed water and nitrogen, the method of producing high-quality liquid coffee double cut off oxygen . The method of claim 1, The extraction tank used in the fourth step is a method for producing high-quality liquid coffee which cuts off oxygen by using oxygen degassed water and nitrogen, characterized in that the tank is filled with nitrogen. The method of claim 1, The method of producing a high quality liquid coffee which cuts off oxygen by using oxygen degassed water and nitrogen, characterized in that the coffee extract filtered in the fifth step is cooled to 10 ~ 20 ℃ in the cooler.

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