KR20110008355A - Cactus coffee and the manufacture method - Google Patents
Cactus coffee and the manufacture method Download PDFInfo
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- KR20110008355A KR20110008355A KR1020090065672A KR20090065672A KR20110008355A KR 20110008355 A KR20110008355 A KR 20110008355A KR 1020090065672 A KR1020090065672 A KR 1020090065672A KR 20090065672 A KR20090065672 A KR 20090065672A KR 20110008355 A KR20110008355 A KR 20110008355A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/44—Coffee substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk or sugar; Coating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
Description
본 발명은 백년초 커피에 관한 것으로써 특히, 소비자들의 선호도가 높으면서 소화력을 도와주는 백년초 커피에 관한 것이다.TECHNICAL FIELD The present invention relates to zinnia coffee, and more particularly, to zinnia coffee which helps digestion while having high preference of consumers.
커피는 세계적으로 널리 음용되는 기호식품의 하나이다.Coffee is one of the favorite foods widely used around the world.
커피의 여러종류 중 대표적인 것으로 원두커피와 인스턴트커피가 있다.Representative types of coffee are coffee beans and instant coffee.
원두커피는 건조상태의 커피나무 열매의 씨(원두)를 배전(커피를 볶는 과정)하고 이를 그대로 온수로 추출하여 제조하거나, 상기 원두를 배전하고 이를 분쇄하여 원두분말로 제조한 후, 이를 온수로 용해하여 제조하기도 한다.The coffee beans are produced by roasting the seeds (beans) of the dried coffee tree (coffee roasting process) and extracting them with hot water as it is, or by roasting the coffee beans and grinding them to produce coffee beans, It may be prepared by melting.
이러한 원두커피는 소비자가 원두 고유의 맛과 향을 즐길 수 있는 장점이 있으나, 원두의 보관, 배전, 분쇄 및 추출과정을 소비자가 직접하여야 하는 번거로움이 있다.Such coffee beans have the advantage that consumers can enjoy the unique taste and aroma of beans, but there is a hassle that consumers have to directly process the storage, roasting, grinding and extraction of beans.
한편, 인스턴트 커피는 커피나무 열매의 씨(원두)를 배전한 후, 이를 냉각, 분쇄한 다음, 증기 또는 열탕에 통과시켜 추출하고, 원심분리기로 추출액의 찌꺼기 를 제거한 후, 남은 상등액을 동결 건조 또는 스프레이 건조 방법을 통해 제조한 분말을 물로 용해시켜 제조된 것으로, 소비자들이 바로 음용할 수 있으며,On the other hand, instant coffee is roasted seeds (beans) of the coffee tree, cooled, pulverized, passed through a steam or hot water to extract, the residue of the extract is removed by a centrifuge, and the remaining supernatant is freeze-dried or It is manufactured by dissolving powder prepared by spray drying method with water, and consumers can drink immediately.
상기 과정에서 물에 용해시키기 전단계인 분말형태로도 판매되고 있어, 소비자들은 상기와 같이 형성된 인스턴트 커피분말을 단순히 물에 용해시켜 음용이 가능하게 한 장점도 있으나, 원두 고유의 맛과 향이 떨어지며, 원두의 쓴맛이 다소 강하게 나타나는 단점이 있다.In the process, it is also sold in the form of powder before dissolving in water, consumers have the advantage of simply dissolving the instant coffee powder formed as described above to drink it, but the inherent taste and fragrance of beans are inferior, The bitter taste of the rather strong drawbacks.
이와 같은 커피는 국내에 도입된 후 소비량이 폭발적으로 늘어나 우리 식생활 문화의 기초 음료로 널리 이용되고 있으며, 지속적인 소비량의 증가 추세를 보이고 있다.Since coffee has been introduced in Korea, consumption has exploded and is widely used as a basic drink of our dietary culture.
커피의 맛을 내는 주성분은 카페인으로, 화학식은 C8H10O2N4인 식물성 알칼로이드로 무색, 무취이고 쓴맛을 내는 침상의 결정이다. The main ingredient in the flavor of coffee is caffeine, a vegetable alkaloid with a chemical formula of C 8 H 10 O 2 N 4 , a colorless, odorless, bitter-like acicular crystal.
또한, 커피의 맛은 쓴맛, 신맛, 단맛, 떫은맛 등 다양한데, 쓴맛은 카페인, 떫은맛은 타닌, 신맛은 지방산, 단맛은 당질에서 비롯된다. In addition, the taste of coffee varies from bitterness, sourness, sweetness, astringent taste, etc., bitterness is caffeine, astringency is tannin, sour taste is fatty acid, sweetness is derived from sugar.
그밖에 수분, 조단백질, 추출물, 조섬유, 회분과 향을 내는 휘발성 유기산 등이 들어 있다.Other sources include moisture, crude protein, extracts, crude fiber, and volatile organic acids that give off ash and flavor.
한 잔의 커피에는 카페인이라는 성분이 80 ∼100mg이 들어 있는데 이러한 카페인은 중추신경계를 자극하여 정신을 맑게 깨우고, 심장의 기능을 촉진하며, 이뇨제의 역할을 하여 소변의 양을 늘리고, 위를 자극하여 위산의 분비를 촉진하는 등의 효과를 지니고 있다. A cup of coffee contains 80-100 mg of caffeine, which stimulates the central nervous system to wake up the mind, promotes the function of the heart, acts as a diuretic, increases the amount of urine, and stimulates the stomach. It has the effect of promoting the secretion of stomach acid.
이러한 커피는 소비자들의 피로감을 없애고 특유의 맛과 향이 있어서 널리 애호되고 있지만 하루 카페인 섭취량을 230 ∼ 300mg가 가장 적당하다고 하였을 경우, 하루에 커피 석잔 이상을 마시면 중추신경 흥분작용, 강심작용 등으로 인해 불안과 오심, 궤양 등의 문제점이 발생되고, 심장이 불규칙하게 뛰고, 두통이 생기며, 머리가 휑한 기분이 드는 부작용을 낳게 될 수 있다. These coffees are widely loved for eliminating consumer fatigue and having unique tastes and aromas. However, if the amount of caffeine intake is 230 ~ 300mg per day, drinking more than three cups of coffee per day may cause anxiety due to central nervous system excitement and cardiovascular effects. Problems such as nausea and ulcers occur, the heart beating irregularly, headaches can occur, and the head can feel bad side effects.
또한, 개인에 따라 다소 차이는 있지만 위장장해를 일으키는 문제도 발생되기도 한다.In addition, there are problems that cause gastrointestinal disorders although there are some differences among individuals.
따라서, 상기 문제점들을 해소하기위해 천연물질을 이용한 기호성이 좋은 커피에 대한 연구가 아래와 같이 시행되고 있는 실정이다.Therefore, in order to solve the above problems, the research on the palatability coffee using natural materials is being conducted as follows.
한국특허공보 특1991-0003675(홍삼 커피차류의 제조방법)에는, 커피에 홍삼 성분을 배합시켜 향취미가 우수하고 기호성이 높으며 커피 해독작용을 갖는 홍삼 커피 제품에 관한 것이 공개되어 있다.Korean Patent Publication No. 1991-0003675 (a method for producing red ginseng coffee tea) discloses a red ginseng coffee product having a good taste and high taste and coffee detoxifying effect by blending red ginseng components with coffee.
한국등록특허공보 제10-0375370호(허브커피 제조방법)에는, 커피원두분말에 치커리, 창출, 오가피, 칡, 은행잎, 녹용, 당귀, 산수유, 영지, 호박 등의 허브 원료의 추출물을 혼합하여 제조한 허브커피에 관한 것이 공개되어 있다.Korean Registered Patent Publication No. 10-0375370 (Herb coffee manufacturing method) is prepared by mixing coffee beans powder with extracts of herbal raw materials such as chicory, creation, cucumber, 칡, ginkgo biloba, antler, donkey, cornus, ganoderma lucidum, and pumpkin. One herbal coffee is open to the public.
상기와 같이 여러 천연물질을 이용한 커피 제조방법에 관한 것이 공개되어 있으나, 백년초를 첨가한 커피에 관한 것은 연구된 바 없다.As described above, a method for manufacturing coffee using various natural materials has been disclosed, but coffee has not been studied regarding the addition of baeknyeoncho.
본 발명은 상기의 문제점들을 해결하기 위해, 백년초를 첨가함으로써 백년초의 향이 커피 향과 어울러져 소비자들의 선호도를 높임과 동시에 소화력을 도와주는 백년초가 커피의 효능과 어울러진 백년초 커피를 제공하려는 목적이 있다.In order to solve the above problems, it is an object of the present invention to provide a baeknyeoncho coffee blended with the efficacy of the baeknyeoncho to improve the preferences of the baeknyeoncho and the digestive power at the same time to match the aroma of coffee by adding baeknyeoncho.
본 발명의 백년초 커피의 제조방법은, 백년초를 - 30 ~ - 40 ℃에서 동결시킨 후, 진공건조시켜 백년초 분말로 제조하는 단계 및 상기 제조한 백년초 분말과 커피분말을 1 : 15 ~ 20 중량비로 혼합하여 백년초 커피를 제조하는 단계를 포함하여 구성된다.In the method of preparing baeknyeoncho coffee of the present invention, the step of freezing baeknyeoncho at -30 ~-40 ℃, vacuum drying to produce baeknyeoncho powder and mixing the prepared baeknyeoncho powder and coffee powder in a weight ratio of 1: 15-20. It is configured to include a step of preparing a coffee.
또 다른 백년초 커피의 제조방법은, 백년초 1 kg당 물 0.5 ~ 2 ℓ 를 넣고 80 ~ 90 ℃에서 10 ~ 12 시간 동안 열수추출한 후 이를 다시 - 30 ~ - 40 ℃에서 동결시킨 후, 진공건조시켜백년초 분말을 제조하는 단계와, 상기 제조한 백년초 분말과 커피분말을 1 : 15 ~ 20 중량비로 혼합하여 백년초 커피를 제조하는 단계를 포함하여 구성된다.Another baeknyeoncho coffee production method, 0.5 ~ 2 ℓ of water per kg of baeknyeoncho extract the hot water for 10 to 12 hours at 80 ~ 90 ℃ and then freeze it again at -30 ~-40 ℃, vacuum-dried by vacuum drying It comprises a step of preparing a powder, and mixing the prepared baeknyeoncho powder and coffee powder in a weight ratio of 1:15 to 20 to prepare a baeknyeoncho coffee.
이때, 상기 백년초 커피 제조시, 설탕을 백년초분말의 중량대비 0.1 ~ 0.5 중량으로 더 첨가하는 것이 특징이다.At this time, when manufacturing the baeknyeoncho coffee, it is characterized in that the sugar is added to the weight of 0.1 ~ 0.5 more than the weight of baeknyeoncho powder.
이때, 상기 백년초 커피 제조시, 프리머를 설탕의 중량대비 0.5 ~ 1 중량으로 더 첨가하는 것이 특징이다.At this time, the coffee beans during the production of baeknyeon, characterized in that the addition of 0.5 to 1 weight more than the weight of the sugar.
본 발명에 의해, 백년초를 첨가함으로써 백년초의 향이 커피 향과 어울러져 소비자들의 선호도를 높임과 동시에 소화력을 도와주는 백년초가 커피의 효능과 어울러진 백년초 커피가 제공된다.According to the present invention, by adding baeknyeoncho, the scent of baeknyeoncho blends with the coffee scent, thereby enhancing the preference of consumers and at the same time helping baeknyeoncho provides coffee with the efficacy of coffee.
본 발명의 주재료인 커피(Coffee)의 나무는 천초과(꼭두서니과)에 속하는 상록관목으로서, 주로 열대성 기후의 강우량(연간 1,5000 ~ 2,000mm)이 많은 곳에서 재배되며, 해발 1,000 ~ 3,000m의 고산지대에서 좋은 상품이 생산되는 편이다. The main material of the coffee (Coffee) of the present invention is an evergreen shrub belonging to the genus (Cygnuaceae), mainly cultivated in tropical climates (1,5000 ~ 2,000mm per year), 1,000 ~ 3,000m above sea level Good products are produced in the highlands.
이러한 커피나무 열매가 붉게 익으면 과육이 벌어지면서 푸른빛을 띤 생두가 나오는데, 이것을 말려서 볶은 뒤 가루를 내어 사용한다. When the coffee tree's fruits ripen red, the pulp opens and a greenish-green bean comes out, which is then dried and roasted to use powder.
맛은 쓴맛, 신맛, 단맛, 떫은맛 등 다양하며, 포화지방산인 팔미트산과 스테아르산, 불포화지방산인 올레신과 필수지방산인 리놀레산이 함유되어 있으며, 수분, 조단백질, 조섬유, 회분과 향을 내는 휘발성 유기산도 함유되어 있다. Tastes vary in bitterness, sourness, sweetness, and astringent taste. It contains saturated fatty acid palmitic acid, stearic acid, unsaturated fatty acid olecin, and essential fatty acid linoleic acid. It is contained.
또 다른 본 발명의 주재료인 백년초(Opuntia ficus indica)는 선인장목 선인장과에 속하는 선인장의 한 무리로서, 줄기가 납작한 부채 모양을 여러개 이어 붙인 것처럼 생겨서 일명 손바닥선인장이라고도 불리우기도 한다.Another main ingredient of the present invention, Opuntia ficus indica , is a group of cactus belonging to the cactus tree Cactus family, and it is also called a palm cactus because the stems appear to be connected to several flat fan shapes.
이러한 백년초는 식이섬유질(30%)이 다량 함유되어 변비 및 위염 장염 신장염 등에 효과가 있으며, 폐놀성 물질과 플라보노이드(5.2%)로 인하여 노화방지, 항암 노화예방, 항암 고혈압, 항돌연변이에 효과가 있으며, 다량의 칼슘함 유(2.086mg)로 류마티스, 관절염, 골다공증 예방 효과와, 다량의 비타민-C로 인하여 피부미용에 효과가 있을 뿐만 아니라, 당뇨억제 체내 포도당의 안정유지, 콜레스테롤 등의 감소 효과가 있어 근래에 백년초를 엑기스로 추출하여 마시거나 차로 달여 마시는 등에 많이 활용되고 있다.The baeknyeoncho contains a large amount of dietary fiber (30%), and is effective in constipation and gastritis, enteritis, nephritis, and anti-aging, anti-cancer aging, anti-cancer hypertension, and anti-mutation due to pulmonary substances and flavonoids (5.2%). , It contains a large amount of calcium (2.086mg) to prevent rheumatism, arthritis, osteoporosis, and a large amount of vitamin-C, which is not only effective for skin beauty, but also for the maintenance of glucose in diabetic body and the reduction of cholesterol. In recent years, the extract of the baeknyeoncho extract as an extract or a month to drink tea is widely used.
그러나 상기와 같이 차나 엑기스로 그냥 마시기에는 너무 신맛이 나 먹기 어려워 약의 기능으로써만 활용되고 있어 일반적으로 보편화하기는 힘든 실정이다.However, as described above, it is too hard to drink just as a tea or extract, it is difficult to eat it is used only as a function of the drug is generally difficult to generalize the situation.
이에 본 발명자들은 소비자들이 기호식품으로 자주 먹는 커피에 상기와 같은 효능을 나타내는 백년초를 첨가하여 소비자들의 기호도를 높임과 동시에 소화력을 도와주는 커피 제품을 개발하기 위하여 연구를 거듭한 결과 상기와 같은 효능을 가진 백년초를 그대로를 동결건조하여 분말화 하거나 또는 백년초를 열수추출한 후 동결건조하여 분말화하여 백년초 분말을 제조한 후, 이를 커피분말과 일정 배합비로 배합함으로써 커피향과 백년초향이 잘 어울러지고 백년초가 가지고 있는 효과를 토대로 다이어트에도 효과가 있을것으로 사료되는 커피제품을 제조할 수 있음을 발견하고 본 발명을 완성하기에 이르렀다 Accordingly, the present inventors have conducted research to develop coffee products that help consumers digestion by adding baeknyeoncho which shows the above effects to coffee that consumers frequently eat as their favorite foods. Freeze-dried powdered baeknyeoncho as it is or powdered by lyophilization and lyophilized baeknyeoncho to produce baeknyeoncho powder, and then blended with coffee powder and a certain blending ratio, coffee scent and baeknyeon scent goes well together Based on the effects that have been found to be able to produce a coffee product that is expected to have an effect on the diet and came to complete the present invention
본 발명의 백년초 커피의 제조방법에 대하여 설명하면 다음과 같다.Referring to the manufacturing method of baeknyeoncho coffee of the present invention is as follows.
<백년초 커피 제조공정><Chunyeoncho Coffee Manufacturing Process>
1) 백년초 분말제조1) baeknyeoncho powder manufacturing
백년초를 구입한 후, 깨끗이 세척하여 준비한다.After purchasing baeknyeoncho, clean and prepare.
준비한 상기 백년초는 - 30 ~ -40 ℃에서 동결시킨 후, 진공건조시켜 백년초 분말을 제조한다.The prepared baeknyeoncho is frozen at -30 ~ -40 ℃, and then vacuum-dried to prepare a baeknyeoncho powder.
또한, 저렴한 백년초분말을 제조하기 위해 상기 준비한 백년초를 백년초 1 kg당 물 0.5 ~ 2 ℓ 를 넣고 80 ~ 90 ℃에서 10 ~ 12 시간 동안 열수추출한 후 이를 다시 - 30 ~ - 40 ℃에서 동결시킨 후, 진공건조시켜 백년초 분말을 제조하기도 한다.In addition, in order to prepare a cheap baeknyeoncho powder prepared by adding 0.5 ~ 2 ℓ of water per kg of baeknyeoncho prepared for 10 ~ 12 hours at 80 ~ 90 ℃ and then frozen again at -30 ~-40 ℃, Vacuum drying may also be used to prepare baeknyeoncho powder.
이때, 상기 백년초 분말들을 물에 잘 용해되게 하기 위해 -1.0 ~ 0.1 torr 저진공에서 건조시켜 수분함량이 10 % 이하인 백년초 분말을 제조하는 것이 좋다.In this case, in order to dissolve the baeknyeoncho powder in water, it is preferable to prepare a baeknyeoncho powder having a moisture content of 10% or less by drying in a low vacuum of -1.0 ~ 0.1 torr.
2) 백년초 커피 제조2) zinnia coffee manufacture
상기와 같이 제조된 백년초 분말을 준비한다.Prepare baeknyeoncho powder prepared as described above.
커피분말과 설탕을 준비한다.Prepare coffee powder and sugar.
이때, 커피분말은 원두를 배전하고 이를 분쇄하여 제조한 원두분말을 사용하는 것이 좋다.At this time, the coffee powder is preferably used to roast the coffee beans and ground to prepare them.
상기와 같이 준비된 재료에서 백년초 분말과 커피분말은 1 : 15 ~ 20 중량비로 혼합할 시 소비자들이 가장 선호하는 백년초 커피를 제조하게 된다. In the material prepared as above, baeknyeoncho powder and coffee powder, when mixed in a weight ratio of 1: 15 to 20 will produce the most preferred baeknyeoncho coffee.
또한, 소비자들의 기호도에 맞게 설탕 또는 프리머를 더 첨가하여 제조할 수가 있다.In addition, it can be prepared by adding more sugar or primer to the consumer's preference.
이때, 설탕은 상기 백련초 분말의 중량대비 0.1 ~ 0.5 중량으로 첨가하는 것이 좋으며, 프리머는 설탕의 중량대비 0.5 ~ 1 중량으로 첨가하는 것이 좋다.At this time, the sugar is preferably added to the weight of 0.1 ~ 0.5 weight relative to the weight of the white lotus flower, the primer is preferably added to 0.5 to 1 weight relative to the weight of sugar.
또한, 프리머는 통상적으로 물엿, 식물성유지, 카제인나트륨, 인산이칼륨, 제심인산칼슘, 유화제, 폴리인산칼륨으로 구성되어 분말형태로 판매되고 있는 것을 사용한다.In addition, primers are usually composed of starch syrup, vegetable oil, sodium caseinate, dipotassium phosphate, calcium core phosphate, emulsifier, potassium polyphosphate, and those sold in powder form.
이와 같이 제조된 백년초 커피는 티백에 담아 제조하기도 하며, 소비자들의 기호도에 맞게 물(온수 또는 냉수)에 넣고 잘 용해시켜 백년초 커피음료로도 제조할 수도 있다.The baeknyeoncho coffee prepared as described above may be prepared in a tea bag, or may be prepared as a coffee drink by dissolving well in water (hot or cold water) according to consumer's preference.
이하, 본 발명에 대하여 실시예와 실험예를 통하여 상세히 설명하나, 이들이 본 발명의 범위를 제한하는 것은 아니다.Hereinafter, the present invention will be described in detail through Examples and Experimental Examples, but these are not intended to limit the scope of the present invention.
<실시예 1> 본 발명의 백년초 커피의 제조 1<Example 1> Preparation of baeknyeoncho coffee of the present invention 1
1) 재료준비1) Material Preparation
제주도에서 생산된 백년초를 구입하여 준비하며, 이 백년초는 - 35 ℃에서 동결시킨 후, -1.0 ~ 0.1 torr 저진공에서 건조시켜 백년초 분말을 제조하였다.The baeknyeoncho produced in Jeju Island was purchased and prepared. This baeknyeoncho was frozen at -35 ° C., and then dried at a low vacuum of -1.0 to 0.1 torr to prepare baeknyeoncho powder.
커피분말로는 원두를 배전하고 이를 분쇄하여 제조한 원두분말을 준비하였다.A coffee powder was prepared by roasting coffee beans and grinding them.
상기 제조한 백년초 분말 5g에 커피분말 90 g을 넣고 혼합하여 백년초 커피를 제조하였다.Coffee powder was prepared by adding 90 g of coffee powder to 5 g of the baeknyeoncho powder prepared above.
<실시예 2> 본 발명의 백년초 커피 2<Example 2> Cinnamon vinegar coffee 2 of the present invention
제주대에서 생산된 백년초를 구입하여 준비하며, 이 백년초 1 kg에 물 1 ℓ를 넣고 85 ℃에서 10 시간동안 열수추출한 후 이를 다시 - 35 ℃에서 동결시킨 후, 진공건조시켜 수분함량이 10 % 이하인 백년초 분말을 제조하였다.Baeknyeoncho produced from Jeju University is purchased and prepared.Put 1 liter of water into 1kg of Baeknyeoncho, extract hot water for 10 hours at 85 ℃, freeze it again at -35 ℃, and dry it in vacuum to dry it. Powder was prepared.
커피분말로는 원두를 배전하고 이를 분쇄하여 제조한 원두분말을 준비하였다.A coffee powder was prepared by roasting coffee beans and grinding them.
상기 제조한 백년초 분말 5g에 커피분말 90 g을 넣고 혼합하여 백년초 커피를 제조하였다.Coffee powder was prepared by adding 90 g of coffee powder to 5 g of the baeknyeoncho powder prepared above.
<실시예 3> 본 발명의 백년초 커피 3Example 3 Cinnamon Cinnamon Coffee 3 of the Present Invention
상기 실시예 1과 같은 방법으로 제조하되, 설탕을 2 g 더 첨가하여 백년초 커피를 제조하였다.Prepared in the same manner as in Example 1, 2 g of sugar was added to prepare baeknyeoncho coffee.
<실시예 4> 본 발명의 백년초 커피 4Example 4 Cinnamon Crushed Coffee 4 of the Present Invention
상기 실시예 3과 같은 방법으로 제조하되, 프리머를 설탕과 동일한 양으로 첨가하여 백년초 커피를 제조하였다.Prepared in the same manner as in Example 3, but by adding the primer in the same amount of sugar to prepare a baeknyeoncho coffee.
이때, 상기 프리머는 통상적으로 물엿, 식물성유지, 카제인나트륨, 인산이칼륨, 제심인산칼슘, 유화제, 폴리인산칼륨으로 구성되어 분말형태로 판매되고 있는 것을 사용하였다.At this time, the primer is usually composed of starch syrup, vegetable oil, sodium casein, dipotassium phosphate, calcium calcium phosphate, emulsifier, potassium polyphosphate and sold in powder form.
<비교예 1> 커피믹스 제조Comparative Example 1 Preparation of Coffee Mix
커피분말을 시중에서 구입하여 준비하였다.Coffee powder was purchased commercially and prepared.
이때, 커피분말로는 원두를 배전하고 이를 분쇄하여 제조한 원두분말을 준비하였으며, 설탕은 백설탕을 준비하였다.At this time, the coffee powder was prepared by roasting the coffee beans and pulverized it to prepare a coffee powder, the sugar was prepared with white sugar.
상기 준비한 커피분말 90g에 설탕 2 g을 첨가하여 커피믹스를 제조하였다.90 g of the prepared coffee powder was added with 2 g of sugar to prepare a coffee mix.
<실험예 1> 관능실험Experimental Example 1 Sensory Experiment
실시예 1, 2, 3, 4에서 제조한 본 발명의 백년초 커피에 대하여 관능검사를 실시하였다.Sensory tests were performed on the baeknyeoncho coffee of the present invention prepared in Examples 1, 2, 3, and 4.
비교예 1의 방법으로 제조된 커피믹스는 통상적인 커피 제조방법으로 제조된 커피로써 실시예 1,2,3,4와 비교하여 보았다.The coffee mix prepared by the method of Comparative Example 1 was compared with Examples 1, 2, 3, and 4 as coffee prepared by a conventional coffee production method.
이때, 상기 커피들은 85 ℃ 물에 각각 동일한 양을 넣고 용해시킨 다음, 관능검사를 실시하였다.At this time, the coffee was dissolved in each of the same amount in 85 ℃ water, and then subjected to the sensory test.
관능검사는 맛, 향, 기호도로 구분하여 9 점 평정법을 이용하여 평가하였다.Sensory tests were assessed using a 9-point rating method.
연령과 성별을 고려하여 10 대 ~ 40 대 성인 남녀를 각각 연령대별로 10 명씩 총 40 명을 선발하였다.Considering age and gender, a total of 40 men and women were selected from 10 to 40 age groups.
또한, 상기 관능검사 대상자들(보통 이틀에 한번씩 배변을 보는 사람들)을 상대로 상기 커피를 하루에 2잔씩 일주일동안 섭취한 후, 하루 배변 횟수를 체크해 보았다.In addition, the sensory test subjects (usually those who see bowel movements once every two days) ingested two cups of coffee per day for a week, and then checked the number of bowel movements per day.
그 결과 아래의 표 1과 같이 나타났다.The results are shown in Table 1 below.
<표 1> 관능검사 결과<Table 1> Sensory Test Results
2 ~ 3회씩 On the 1st
2 to 3 times
또는 3일에 1회 Once in 2 days
Or once every 3 days
* 관능검사 수치(9 : 아주 좋음, 0 : 아주 나쁨)* Sensory test value (9: Very good, 0: Very bad)
상기 표 1의 결과로 볼 때, 비교예 1에서는 통상적인 커피의 맛과 향을 나타낸 것으로써 설탕함량이 적어 대부분 쓴맛을 많이 느껴 전반적인 기호도가 낮게 나타났다.As a result of Table 1, Comparative Example 1 shows the taste and aroma of a typical coffee, the sugar content is small, most of the bitter taste was felt, the overall acceptability was low.
그러나, 실시예 1, 실시예 2의 백년초 커피에서는 커피의 은은한 향과 백년초의 상큼한 향이 어울러지면서 커피의 씁씁한 맛보다 백년초의 상큼한 맛이 더 나타나 설탕이 첨가되어 있지 않아도 소비자들의 기호도가 상대적으로 좋게 평가되었으며, 실시예 3, 실시예 4의 백년초 커피에서는 설탕함량이 상기 비교예 1과 동일하게 첨가되어도 전혀 쓴맛을 느끼지 않았으며, 백년초 커피를 마신 대상자들 대부분이 커피를 마신 후에 배변활동이 활발해져 소화력이 좋아짐을 느껴 다이어트에 효과가 있을 것이라고 사료된다.However, in the baeknyeoncho coffee of Examples 1 and 2, the light aroma of coffee and the refreshing aroma of baeknyeoncho are combined, and the refreshing taste of baeknyeoncho is more than the bitter taste of coffee, so that even if sugar is not added, consumers' preference is relatively good. In the baeknyeoncho coffee of Examples 3 and 4, the sugar content of Example 3 and Example 4 did not feel bitter even when added in the same manner as in Comparative Example 1, and most of the subjects who drank the baeknyeoncho coffee had active bowel movements after drinking coffee, thus digesting power. It is believed that this will improve the diet.
도 1은 본 발명의 백년초 커피의 제조공정도.1 is a manufacturing process diagram of baeknyeoncho coffee of the present invention.
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