KR20120048145A - Coffee drink including micro-grinding coffee bean and making method thereof - Google Patents

Abstract

PURPOSE: A coffee beverage containing finely ground coffee beans, and a producing method thereof are provided to produce the coffee beverage without using a synthetic coffee flavoring agent. CONSTITUTION: A coffee beverage containing finely ground coffee beans contains 0.1-5% of finely ground coffee beans crushed into the particle size of 10-50 micrometers. The coffee beverage additionally contains 0.01-1% of functional components selected from the group consisting of perilla leaf powder, pepper leaf powder, geranium nepalense powder, dried radish leaf powder, white lotus leaf powder, portulaca oleracea leaf powder, sorbus commixta leaf powder, leonurus sibiricus powder, and other powder.

Description

Coffee drink including micro-grinded coffee bean and manufacturing method thereof

The present invention relates to a coffee beverage comprising a micro-grinding coffee bean and a method for producing the same. In the coffee beverage, a coffee beverage and a coffee beverage comprising roasted ground coffee are prepared. The method relates to a method for producing a coffee beverage comprising pulverized ground coffee, including adding the ground ground coffee to the coffee beverage.

In the present invention, the pulverized coffee beans are roasted and roasted to a grain size of 10 to 50 μm, so as to include 0.1 to 5% of the total weight of the coffee beverage. It relates to a beverage and a method for producing the same.

Coffee drinks are known in various forms at home and abroad, and most coffee drinks are formulated and formulated by mixing dairy extracts, pH adjusters, emulsifiers, and synthetic coffee flavors with coffee extracts, instant coffees and / or coffee concentrates. .

Recently, as a number of coffee shops selling high-quality coffee beans have been created, the number of users who want to drink high-quality coffee beans has increased due to the ease of eating high-quality coffee beans. As the number of stores selling these high-quality coffee beans increases, it becomes easier to consume high-quality coffee beans and packed coffee sold in ordinary stores, convenience stores (CVS), supermarkets, etc. Increasing numbers of users expect the flavor of rich coffee beans in beverages.

However, the conventional coffee beverages are mainly used to add a synthetic coffee flavor or a synthetic flavor to the coffee beans in order to give off the aroma of beans lost during the manufacturing process, and to the synthetic coffee flavor or synthetic flavor that gives consumers a feeling of rejection There is still a need for a better way to solve the problem.

The inventors of the present invention have been studied to solve the above problems, by mixing the finely ground ground coffee ground coffee beans after roasting in the manufacture of coffee drinks, high-grade beans without using a synthetic coffee flavor or synthetic flavoring The company has developed a coffee beverage that is easy to distribute and store while enriching the taste and aroma of coffee and maintaining the taste and aroma of high quality coffee beans.

An object of the present invention is to provide a coffee beverage rich in flavor and aroma of high quality coffee without using synthetic coffee flavor or synthetic flavoring agent.

Another object of the present invention is to provide a method for producing a coffee beverage rich in flavor and aroma of high quality coffee without using synthetic coffee flavor or synthetic flavoring agent.

The present invention can provide a coffee beverage rich in flavor and aroma of high-quality coffee beans by including the ground coffee (roasted) in the coffee beverage to achieve the above-mentioned object.

The present invention provides a coffee beverage rich in flavor and aroma of high-quality coffee beans, comprising the steps of adding a ground coffee to the coffee beverage in the method for producing a coffee beverage to achieve the above-mentioned object. It can provide a manufacturing method of.

In the present invention, the pulverized coffee beans are roasted and roasted to a grain size of 10 to 50 μm, so as to include 0.1 to 5% of the total weight of the coffee beverage. Beverages and methods for preparing the same can be provided.

The present invention is excellent in the palatability by retaining the rich flavor and aroma of the coffee by pulverizing the ground coffee and then adding it in the manufacture of coffee beverages, can reduce the consumer's rejection by not using a synthetic coffee flavor or synthetic flavoring It is possible to provide a coffee beverage and a method for producing the same.

The present invention represents a coffee beverage comprising roasted ground coffee.

The present invention relates to a coffee beverage comprising roasted ground coffee in a coffee beverage.

The coffee beverage may include the finely ground ground coffee finely ground the roasted coffee beans to 0.1 to 5% of the total weight of the coffee beverage.

In the above-mentioned pulverized coffee beans, roasted coffee fruit green beans may be used to crush the coffee fruit green beans in a particle size of 10 to 50 μm.

In the above-mentioned pulverized coffee beans, green coffee beans are roasted for 10 to 25 minutes at 200? 300 ° C., and then the coffee beans are ground to a particle size of 10 to 50 μm.

In the above-mentioned pulverized coffee beans, at least 10 minutes at a frequency of 20 kHz or more, preferably 10 minutes or 1 hour at a frequency of 20 to 100 kHz, or at least 10 minutes at a low frequency of 10 kHz or less. Preferably, a low frequency treatment for 10 minutes to 1 hour at a low frequency of 5 ~ 10kHz and then roasted for 10 to 25 minutes at 200 ~ 300 ℃ and then used to crush the coffee fruit green beans 10 ~ 50㎛ particle size Can be.

The coffee fruit used to prepare the pulverized coffee beans may be any one or more selected from Arabica (Coffea Arabica), Blue Mountain, Kona, Mocha.

In the coffee beverage containing the roasted ground coffee of the present invention, the coffee beverage may include coffee raw materials and subsidiary materials.

The coffee raw material may be a coffee extract, coffee concentrate, instant coffee and / or a mixture of them mixed in a weight ratio of 1-8: 1-8: 1-8 respectively.

The coffee raw material in the coffee beverage may be used in the content except the subsidiary materials and ground coffee.

Among the coffee raw materials, the coffee extract can be used to extract the coffee beans extracted and filtered in hot water of 80 ~ 97 ℃ roasted coffee beans.

Among the coffee raw materials, the coffee extract may be extracted from the roasted coffee beans in hot water of 80 ~ 97 ℃ and filtered to use a coffee extract of 2 ~ 6 brix.

Among the coffee raw materials, the coffee concentrate may use a concentrated coffee concentrate so that the concentration of the coffee extract is 2-3 times.

In the above, the subsidiary material in the coffee beverage may be used any one or more selected from stabilizers, emulsifiers, sugars, acidity regulators.

The stabilizer, which is one of the subsidiary materials in the coffee beverage, may be used to prevent precipitation during storage of the coffee beverage.

The emulsifier which is one of the subsidiary materials in the coffee beverage may be used to prevent the floating of the fat component contained in the coffee beverage.

In the above-mentioned ingredients in the coffee beverage stabilizer may be used in the carrageenan solution mixed with 1 to 10 parts by weight of carrageenan (Carrageenan) with respect to 100 parts by weight of hot water of 70 ~ 100 ℃ 0.01 to 5% by weight relative to the total weight of the coffee drink.

Among the stabilizers in the above coffee beverages, the stabilizer may use a gellan gum solution in which 1-10 parts by weight of gellan gum is mixed with 100 parts by weight of hot water at 70-100 ° C., and 0.01-5% by weight of the total weight of the coffee beverage. have.

In the above-mentioned ingredients in the coffee beverage stabilizer can be used in the guar gum solution mixed with 1 to 10 parts by weight of guar gum with respect to 100 parts by weight of hot water of 70 ~ 100 ℃ 0.01 to 5% by weight relative to the total weight of the coffee beverage have.

Among the stabilizers in the coffee beverages, the stabilizer may use 0.01-5% by weight of the mixed solution of the carrageenan solution, gellan gum solution, guar gum solution mixed in the same weight ratio.

The above emulsifiers in the subsidiary materials in the coffee beverages may use 0.01-5% by weight of the sucrose fatty acid ester solution in which 1-10 parts by weight of sucrose fatty acid ester is mixed with respect to 100 parts by weight of hot water at 70-100 ° C.

Among the additives in the coffee beverage, the emulsifier may use 0.01 to 5% by weight of the glycerin fatty acid ester solution in which 10 to 10 parts by weight of glycerin fatty acid ester is mixed with respect to 100 parts by weight of hot water at 70 to 100 ° C. .

The emulsifier among the subsidiary ingredients in the coffee beverage may be a mixed solution in which the sucrose fatty acid ester solution and the glycerin fatty acid ester solution are mixed in a weight ratio of 1 to 9: 9: 1 to 0.01 to 5% by weight relative to the total weight of the coffee beverage. .

The sugar in the above beverages in the beverage can be used 0.1 to 10% by weight relative to the total weight of the coffee beverage.

The sugars in the above beverages are sugars, glucose, fructose, malt, syrup, dextrin, maltooligosaccharide, isomaltooligosaccharide, cell oligosaccharide, fructooligosaccharide, inolo oligosaccharide, galactooligosaccharide, chito oligosaccharide, and xyl oligosaccharide. One or more selected from honey, propolis and trehalos can be used.

The sugars in the coffee beverages are sorbitol, xylitol, mannitol, mannitol, mantitol, rhamnitol, inositol, erythritol, paratinose, and coutin. Any one or more selected from errcitol may be used.

Among the ingredients in the coffee beverages, the acidity regulator is one or more selected from citric acid (citric acid), sodium citrate (sodium citrate), sodium bicarbonate (sodium bicarbonate), sodium ascorbate (sodium ascorbate) to the total weight of the coffee beverage 0.01 to 0.1 weight% can be used.

Coffee beverages containing the roasted ground coffee of the present invention may further include a functional ingredient to improve the functionality of the coffee beverage.

The coffee beverage containing the roasted ground coffee of the present invention may further include a functional ingredient to be 0.01 to 1% of the total weight of the coffee beverage to improve the functionality of the coffee beverage.

The coffee beverage containing the roasted ground coffee of the present invention further includes a functional ingredient so as to be 0.01 to 1% of the total weight of the coffee beverage to improve the functionality of the coffee beverage, wherein the functional ingredient is 10 to 50. What was ground to a micrometer particle size can be used.

The coffee beverage containing the roasted ground coffee of the present invention further comprises a functional ingredient so as to be 0.01 to 1% of the total weight of the coffee beverage to improve the functionality of the coffee beverage, wherein the functional ingredient is liquid After freeze-drying at -40 ℃ ~ -20 ℃ it can be spray dried and milled to a particle size of 10 ~ 50㎛.

When the functional ingredient is added in the above, the content of the above-mentioned coffee ingredient may be reduced by the amount of the added functional ingredient, thereby providing a coffee beverage containing the ground crushed coffee beans and the functional ingredient.

In the above functional ingredient may be sesame leaf powder.

The functional ingredient in the above may be used pepper leaf powder.

In the above functional ingredients may be used vinegar powder.

The functional ingredient in the above may be a hawthorn powder.

The functional ingredient in the above may be Siraegi powder.

The functional ingredient in the above may be used the white lotus leaf powder.

Functional ingredient in the above may be used as if the portray leaf powder.

In the functional component may be used rowan leaf powder.

The functional ingredient in the above can be used to fill the powder.

As the functional ingredient, chlorella powder may be used.

As the functional ingredient, spirulina powder may be used.

In the above functional ingredients may be used every single powder.

The functional ingredient in the above may be used kelp powder.

In the above functional ingredient may be used green powder.

In the functional component may be used squid ink powder.

The functional ingredient in the above is sesame leaf powder, red pepper leaf powder, Hyuncho powder, hawthorn powder, siraegi powder, white lotus powder, machi leaf powder, rowan leaf powder, loot powder, chlorella powder, spirulina powder, seaweed powder, kelp powder Among the powder, the green powder, and the squid ink powder, a mixed component in which two or more kinds are mixed in the same weight ratio may be used.

The present invention shows a method for producing a coffee beverage containing ground coffee beans.

The present invention relates to a method for producing a coffee beverage, the method of producing a coffee beverage comprising a ground coffee, characterized in that it comprises the step of adding the ground ground coffee to the coffee beverage.

The coffee beverage in the preparation of the coffee beverage containing the finely ground coffee of the present invention represents a mixture of a coffee raw material and an ingredient.

When preparing a coffee beverage including the ground coffee of the present invention, finely ground coffee ground finely ground coffee beans roasted in the coffee beverage may be added to 0.1 to 5% of the total weight of the coffee beverage.

The pulverized coffee beans used in the manufacture of the coffee beverage including the pulverized coffee beans of the present invention may be used after roasting the green coffee beans and pulverizing the coffee fruit coffee beans with a particle size of 10 to 50 μm. .

The pulverized coffee beans used in the manufacture of coffee beverages including the pulverized coffee beans of the present invention are roasted coffee beans after roasting the green beans at 200-300 ° C. for 10-25 minutes. What grind | pulverized to 50 micrometer particle size can be used.

The pulverized coffee beans used in the manufacture of coffee beverages containing the pulverized coffee beans of the present invention may be used for 10 minutes or more at a frequency of 20 to 100 kHz, preferably at least 20 minutes at a frequency of 20 kHz or higher. After ultrasonic treatment for 10 hours or low frequency treatment for 10 minutes or more at low frequency of 10 kHz or less, preferably 10 minutes to 1 hour at a low frequency of 10 kHz or less, and then roast for 10 to 25 minutes at 200 to 300 ° C. The coffee fruit green beans may be ground to a particle size of 10 ~ 50㎛.

The coffee fruit used to prepare the pulverized coffee beans may be any one or more selected from Arabica (Coffea Arabica), Blue Mountain, Kona, Mocha.

The contents of the coffee raw materials and subsidiary materials in the manufacture of the coffee beverage containing the pulverized ground coffee are the same as those of the coffee beverage including the pulverized ground coffee mentioned above, and thus the details thereof will be omitted.

In the preparation of coffee beverages including ground coffee beans of the present invention, after the ground coffee is added to the coffee beverage, it is homogenized at a pressure of 200 to 300 kg / ㎠ and sterilized at 130 to 140 ° C. for 20 to 40 seconds. After cooling to a temperature below 10 ° C., the sterilized container can be filled and sealed.

When preparing a coffee beverage containing the ground coffee of the present invention, the ground coffee is added to the coffee beverage, homogenized at a pressure of 250 kg / cm 2, sterilized at 135 ° C. for 30 seconds, and then cooled to 10 ° C. Can be filled and sealed in a sterile container.

The method for preparing a coffee beverage including the ground coffee of the present invention includes the step of further adding a functional ingredient in addition to the ground coffee ground roasted in the coffee beverage.

The method for producing a coffee beverage including the ground coffee of the present invention further includes adding a functional ingredient in addition to the ground coffee ground roasted in the coffee beverage before the homogenizing step of the coffee beverage.

The type and content of the functional ingredient in the above is the same as in the coffee beverage containing the above-mentioned pulverized coffee beans, so a detailed description thereof will be omitted.

The coffee beverage containing the finely ground coffee of the present invention and a method for producing the same have been carried out under various conditions. In order to achieve the object of the present invention, the coffee beverage comprising the finely ground coffee is prepared under the above-mentioned conditions. It is desirable to provide a manufacturing method.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1 >

Arabica bean coffee beans were roasted at 250 ° C. for 20 minutes, extracted with hot water at 90 ° C., and filtered to prepare 4.5brix coffee extracts.

94.61% by weight of the coffee extract, 0.02% by weight carrageenan solution and 0.02% by weight gellan gum solution, 0.03% by weight sucrose fatty acid ester solution as emulsifier, 5% by weight white sugar, 0.02% by weight sodium bicarbonate as acidity regulator % Was mixed and the coffee drink was obtained.

0.3% by weight of pulverized ground coffee is added to the coffee beverage, homogenized at a pressure of 250kg / ㎠, sterilized at 135 ° C for 30 seconds, cooled to 10 ° C, filled into a sterilized container and sealed to pulverized ground coffee. To prepare a coffee drink containing.

The carrageenan solution was used by mixing 2 parts by weight of carrageenan with respect to 100 parts by weight of hot water at 90 ℃, gellan gum solution is mixed with 2 parts by weight of gellan gum (100 parts by weight of hot water at 90 ℃) One was used.

The sucrose fatty acid ester solution was used by mixing 2 parts by weight of sucrose fatty acid ester with respect to 100 parts by weight of hot water at 90 ℃.

In the above pulverized ground coffee, green beans of Arabica beans were roasted at 270 ° C. for 20 minutes, and then ground to 25 ± 1 μm.

<Examples 2 to 17>

Grinded coffee beans and functional ingredients in the same manner as in Example 1, except that 94.56% by weight of the coffee extract is added, and 0.05% by weight of the functional ingredients shown in Table 1 are further added to the ground coffee beans. To prepare a coffee drink containing this.

Functional Ingredients According to Examples Example Functional ingredient Example Functional ingredient Example 2 Sesame Leaf Powder Example 3 Chili Pepper Powder Example 4  Herbal Powder Example 5 Hawthorn powder Example 6  Phlegm powder Example 7 White lotus leaf powder Example 8  March leaf powder Example 9 Rowan leaf powder Example 10 Loyalty powder Example 11 Chlorella Powder Example 12 Spirulina powder Example 13 Prostitute powder Example 14 Kelp Powder Example 15 Green powder Example 16 Squid Ink Powder Example 17 Herbal Powder + Sansa Powder

* In Table 1, the functional component was washed with a functional component from which foreign substances were removed, and then dried to a degree of 25 ± 1 μm after drying to remove moisture from the surface of the functional component.

* In Example 17 of Table 1, a mixture of green grass powder and hawthorn powder was mixed in the same weight ratio.

<Test Example>

Experiment using a coffee beverage containing the pulverized ground coffee of the present invention prepared in Examples 1 to 17, and a commercially available coffee beverage (Let's Bee, Lotte Chilsung Beverage, Korea) as a control. The sensory test of taste, aroma and overall acceptability of the spheres and the control were carried out on a five-point scale and the results are summarized in Table 2 below.

The sensory test was measured by 20 panelists (10 men and women each) with 3 years or more experience in the food field.

Coffee Drink Sensory Evaluation of Examples 1-17 and Controls Item flavor incense Overall likelihood Example 1 4.6 4.5 4.6 Example 2 4.7 4.5 4.6 Example 3 4.6 4.6 4.6 Example 4 4.6 4.5 4.5 Example 5 4.7 4.6 4.5 Example 6 4.6 4.5 4.5 Example 7 4.5 4.4 4.5 Example 8 4.5 4.5 4.4 Example 9 4.6 4.5 4.5 Example 10 4.6 4.6 4.6 Example 11 4.5 4.4 4.5 Example 12 4.5 4.6 4.6 Example 13 4.4 4.5 4.5 Example 14 4.6 4.5 4.5 Example 15 4.5 4.4 4.5 Example 16 4.6 4.6 4.6 Example 17 4.5 4.4 4.5 Control 3.9 3.8 3.8

* In Table 2, the sensory test item values of taste, aroma, and overall acceptability of the coffee beverages prepared in Examples 1 to 17 and the coffee beverages of the control group were divided by the number of panels in the second decimal place. The higher the value, the better the sensory performance.

As a result of the sensory test of Table 2, the coffee beverage prepared in Examples 1 to 17 of the present invention was found to have excellent sensory properties compared with commercially available coffee beverages. In particular, it will be apparent that the coffee beverages prepared in Examples 2 to 17 may contain a functional ingredient, thereby providing a coffee beverage having a higher functionality than a commercially available coffee beverage.

&Lt; Example 18 >

93.91 wt% coffee extract, 0.02 wt% carrageenan solution and 0.02 wt% gellan gum solution as stabilizer, 0.03 wt% sucrose fatty acid ester solution as emulsifier, 5 wt% white sugar, 0.02 wt% sodium bicarbonate as acidity regulator A coffee beverage was prepared by mixing and pulverizing coffee beans and functional ingredients in the same manner as in Example 1, except that 1 wt% of ground coffee was added to the coffee beverage.

&Lt; Example 19 >

89.91 wt% coffee extract, 0.02 wt% carrageenan solution and 0.02 wt% gellan gum solution as stabilizer, 0.03 wt% sucrose fatty acid ester solution as emulsifier, 7 wt% white sugar, 0.02 wt% sodium bicarbonate as acidity regulator A coffee beverage was prepared by mixing, except that 3% by weight of pulverized coffee beans was added to the coffee beverage, and a coffee beverage containing pulverized coffee beans and functional ingredients was prepared in the same manner as in Example 1.

Example 20

87.91 wt.% Coffee extract, 0.02 wt% carrageenan solution and 0.02 wt% gellan gum solution as stabilizer, 0.03 wt% sucrose fatty acid ester solution as emulsifier, 7 wt% white sugar, 0.02 wt% sodium bicarbonate as acidity regulator A coffee beverage was prepared by mixing, except that 5% by weight of ground coffee was added to the coffee beverage, and the coffee beverage containing the ground coffee and functional ingredients was prepared in the same manner as in Example 1.

&Lt; Example 21 >

Arabica bean coffee beans were roasted at 250 ° C. for 20 minutes, extracted with hot water at 90 ° C., and filtered to prepare 4.5brix coffee extracts.

94.61% by weight of the coffee extract, 0.02% by weight carrageenan solution and 0.02% by weight gellan gum solution, 0.03% by weight sucrose fatty acid ester solution as emulsifier, 5% by weight white sugar, 0.02% by weight sodium bicarbonate as acidity regulator % Was mixed and the coffee drink was obtained.

0.3% by weight of pulverized ground coffee is added to the coffee beverage, homogenized at a pressure of 250kg / ㎠, sterilized at 135 ° C for 30 seconds, cooled to 10 ° C, filled into a sterilized container and sealed to pulverized ground coffee. To prepare a coffee drink containing.

The carrageenan solution was used by mixing 2 parts by weight of carrageenan with respect to 100 parts by weight of hot water at 90 ℃, gellan gum solution is mixed with 2 parts by weight of gellan gum (100 parts by weight of hot water at 90 ℃) One was used.

The sucrose fatty acid ester solution was used by mixing 2 parts by weight of sucrose fatty acid ester with respect to 100 parts by weight of hot water at 90 ℃.

In the above pulverized coffee beans, green beans of Arabica beans were treated with low frequency for 45 minutes at a low frequency of 7.5 kHz, then roasted for 20 minutes at 270 ° C., and then ground to 25 ± 1 μm.

<Example 22 to Example 37>

Grinded coffee beans and functional ingredients in the same manner as in Example 18, except that 94.46 wt.% Of the coffee extract was used, and 0.1 wt% of the functional ingredients described in Table 3 below were further added in addition to the pulverized coffee beans. To prepare a coffee drink containing this.

Functional Ingredients According to Examples Example Functional ingredient Example Functional ingredient Example 22 Sesame Leaf Powder Example 23 Chili Pepper Powder Example 24  Herbal Powder Example 25 Hawthorn powder Example 26  Phlegm powder Example 27 White lotus leaf powder Example 28  March leaf powder Example 29 Rowan leaf powder Example 30 Loyalty powder Example 31 Chlorella Powder Example 32 Spirulina powder Example 33 Prostitute powder Example 34 Kelp Powder Example 35 Green powder Example 36 Squid Ink Powder Example 37 Herbal Powder + Sansa Powder

* In Table 3, the functional component was washed with a functional component from which foreign substances were removed, and then dried to a degree of 25 ± 1 μm after drying to remove moisture from the surface of the functional component.

* In Table 3, Example 34 used a mixture of grass powder and hawthorn powder in the same weight ratio.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention as defined by the following claims. It will be understood that the invention may be modified and varied without departing from the scope of the invention.

The present invention is excellent in the palatability by retaining the rich flavor and aroma of the coffee by pulverizing the ground coffee and then adding it in the manufacture of coffee beverages, can reduce the consumer's rejection by not using a synthetic coffee flavor or synthetic flavoring It is possible to provide a coffee beverage and a method of manufacturing the same, which can contribute to the development of the beverage-related food industry, there is industrial availability.

Claims (6)

In the coffee drink,
Coffee drink containing roasted ground coffee. The method of claim 1,
Coffee beverage, characterized in that 0.1 to 5% by weight of the total coffee beverage pulverized coffee beans ground to a particle size of 10 ~ 50㎛. The method of claim 1,
Functional ingredients include sesame leaf powder, red pepper leaf powder, vinegar powder, hawthorn powder, sirae powder, white lotus leaf powder, machi leaf powder, rowan leaf powder, loot powder, chlorella powder, spirulina powder, seaweed powder, kelp powder, Coffee beverages, characterized in that any one or more of the green powder, squid ink powder further comprises 0.01 to 1% of the total weight of the coffee beverage. In the manufacturing method of the coffee beverage,
A method for producing a coffee beverage comprising pulverized ground coffee, comprising the step of adding the ground ground coffee to the coffee beverage. The method of claim 4, wherein
A method for producing a coffee beverage, comprising adding ground coffee ground to a particle size of 10 to 50 µm in an amount of 0.1 to 5% based on the total weight of the coffee beverage. The method of claim 4, wherein
Functional ingredients include sesame leaf powder, red pepper leaf powder, vinegar powder, hawthorn powder, sirae powder, white lotus leaf powder, machi leaf powder, rowan leaf powder, loot powder, chlorella powder, spirulina powder, seaweed powder, kelp powder, The method of claim 1, further comprising adding at least one of the green powder and the squid ink powder to the coffee beverage in an amount of 0.01 to 1% based on the total weight of the coffee beverage.