KR20130068580A - Method of manufacturing the functional coffee extract and coffee drink containing the same - Google Patents

Abstract

PURPOSE: A method of manufacturing a functional coffee extract is provided to maximize a functional effect using a natural anti-oxidation agent and a bioactive substance, which contains large amount of chlorogenic acid and caffeine. CONSTITUTION: Green coffee beans, which are comprised with 50-80 weight% of Arabica, and 20-50 weight% of Robusta to make 100 weight% in total are blended. The mixed green coffee beans are roasted in a roasting ratio of 21-25 to obtain roasted coffee beans. The roasted coffee beans and the green coffee beans are ground to the size of 1.7-1.9mm. 1,300-1,500 parts by weight of water at a temperature higher than 90 deg. C is inserted to 100 parts by weight of pulverized mixture of the roasted coffee beans and the green coffee beans, and the mixture is filtered after being extracted for 15-30 minute at 70-80 deg. C. The filtered material is centrifugated at 15,000-30,000rpm speed for 10-25 minutes to obtain a functional coffee extract. The mixed green coffee beans are roasted at 160-210 deg. C for 2-18 minutes in the roasting step. The mixing ratio of the pulverized roasted coffee beans and the pulverized green coffee beans is 30-70:70-30.

Description

Method of manufacturing the functional coffee extract and coffee drink containing the same

The present invention relates to a method for producing a functional coffee extract, a functional coffee extract prepared using the same, and a coffee beverage containing the same.

Coffee is a fruit from the evergreen shrubs of the tropics and is a symbolic drink made with a combination of unique taste and aroma. It contains various chemicals such as caffeine, tannin, fat, protein, fiber, sugar and aromatic compounds. Doing.

To make coffee suitable for drinking, the green coffee beans are first dried and roasted immediately for 15 minutes at 316-427 ° F. During roasting, flavor is produced, water is removed by 10-12%, sugars are caramelized and protein is broken down. These roasted coffee beans are called roasted coffee beans and are used to make various processed products.

Since the green beans of the coffee go through roasting process as described above to give out the unique aroma and taste of the coffee, roasting is a very important process.

Green coffee, a raw material for coffee, contains various physiologically active substances such as chlorogenic acid and caffeine, which are two types of polyphenols.

Recently, interest in bioactive substances in green beans has increased, and various studies have been conducted. A study on the effects of green beans showed that blood pressure decreased in hypertensive rats and patients with essential hypertension after ingesting green beans, improved vascular function with reduced homocysteine in the human body, and inhibited fat absorption and activation of fat metabolism in animals. It has been shown to have an inhibitory effect on body weight and body fat accumulation. In addition, the intake of green bean extract in the human body has been shown to significantly improve the distribution of body fat by significantly reducing abdominal visceral fat.

Studies on the metabolic control functions of caffeine, a typical ingredient in coffee, have shown that caffeine intake affects weight loss by increasing heat generation and lipolysis, and lowers the risk of developing type 2 diabetes by improving glucose metabolism and insulin sensitivity. Reported.

In addition, chlorogenic acid, known as polyphenol in coffee, is known to have an inhibitory effect on the production of lipid peroxide, cholesterol biosynthesis inhibitory effect, antioxidant activity, and anticancer activity in vivo. It is also known to delay the release of glucose into the blood after eating, prevent heart disease, and reduce blood sugar levels.

Animal clinical studies on fat accumulation inhibition and weight loss intake of coffee green beans extracts have reported no effect on fat accumulation inhibition and weight loss when a single intake of chlorogenic acid and caffeine. Intake of chlorogenic acid and caffeine from green beans is known to reduce fat.

Korean Patent Laid-Open Publication No. 2010-0062966 discloses a method for preparing a coffee extract for increasing the content of chlorogenic acid, but it is extracted using alcohol, and when alcohol is used in the beverage manufacturing process, an additional process according to the volatilization of alcohol is required. There is an additional cost, there is a problem that can give a negative feeling to consumers.

In addition, in order to make coffee suitable for drinking, roasted by roasting the green beans at a high temperature, the green beans are physically and chemically changed in this roasting process, and the content of chlorogenic acid, a bioactive substance, is rapidly reduced. Accordingly, the present invention has been completed in order to provide a coffee having a high flavor compared to conventional coffee while containing a large amount of chlorogenic acid and caffeine.

KR 2010-0062966 A

It is an object of the present invention to provide a functional coffee extract and a method for producing the same, containing a large amount of chlorogenic acid and caffeine components to maximize the functional effect as a natural antioxidant and a bioactive substance.

It is also an object of the present invention to provide a coffee beverage containing the functional coffee extract.

The present invention

(a) blending green beans in 50 to 80% by weight of Arabica species and 20 to 50% by weight of Robusta species so that the total is 100% by weight;

(b) a roasting step of roasting the mixed green beans to a roasting value of 21 to 25 to prepare beans;

(c) a grinding step of grinding the roasted beans and the undistributed mixed green beans of step (a) to a particle size of 1.7 to 1.9 mm, respectively;

(d) 1300 to 1500 parts by weight of water of 90 ° C. or more and 100 parts by weight of the total weight and 100 parts by weight of the ground beans and the ground green beans are mixed to 70 ° C. to 80 ° C. Filtering after 15 to 30 minutes extraction; And

(e) the filtrate obtained in the filtration step of step (d) for 10 to 25 minutes at a speed of 15,000 ~ 30,000rpm It provides a method of producing a functional coffee extract, comprising the step of obtaining a functional coffee extract by centrifugation during.

In addition, the present invention provides a functional coffee extract prepared by the above method and a coffee beverage containing the same.

The functional coffee extract of the present invention extracts and contains a large amount of chlorogenic acid and caffeine, which are indicators of coffee in green beans and beans, such as antioxidant effect, fat absorption inhibitory effect, weight and body fat accumulation inhibitory effect, diabetes prevention, and vascular disease prevention effect. Maximize the functional effect as a natural physiologically active substance and at the same time can provide a beverage having a superior sensory inherent in coffee.

Hereinafter, the present invention will be described in more detail.

Ⅰ. Functional Coffee Extract Preparation

According to the present invention,

(a) blending green beans in 50 to 80% by weight of Arabica species and 20 to 50% by weight of Robusta species so that the total is 100% by weight;

(b) a roasting step of roasting the mixed green beans to a roasting value of 21 to 25 to prepare beans;

(c) a grinding step of grinding the roasted beans and the undistributed mixed green beans of step (a) to a particle size of 1.7 to 1.9 mm, respectively;

(d) 15 to 30 minutes extraction at 70 ° C. to 80 ° C. by adding 1300 to 1500 parts by weight of water of 90 ° C. or more as an extraction solvent based on the total weight and 100 parts by weight of the pulverized beans and the ground green beans. Filtering); And

(e) providing a method for producing a functional coffee extract comprising the step of obtaining a functional coffee extract by centrifuging the filtrate obtained in the filtration step of step (d) at a speed of 15,000 to 30,000 rpm for 10 to 25 minutes.

The functional coffee extract prepared by the above production method contains high concentrations of chlorogenic acid and caffeine.

Referring to the manufacturing method of the functional coffee extract of the present invention in more detail for each manufacturing step as follows.

In the present invention, in order to select the varieties of coffee, the change of the main chemical composition was observed according to the roasting process for each coffee variety. As a result of examining the major chemical component changes before and after roasting process for Arabica and Robusta coffee beans, chlorogenic acid, which is the main bioactive indicator of the present invention, is compared to Robusta species compared to Arabica species. In the case of Robusta species and Arabica species, chlorogenic acid decreased more than about 90% compared to green coffee beans as the degree of roasting became stronger. In the case of caffeine content, Arabica species were found to contain about 9,000 ~ 14,000mg / kg, Robusta species appeared to contain about 15,000 ~ 26,000mg / kg, there was little change in caffeine content according to the degree of roasting.

Therefore, in order to extract a functional coffee extract containing a large amount of chlorogenic acid and caffeine in the present invention and having superior functionalities as compared to conventional coffee, it is preferable to use a mixture of arabica species and robusta species, and more preferably excellent functionalities. For the Arabica species Guatemala, Robusta species may be used in Vietnam, but is not limited thereto.

The green beans are preferably used in a mixture of arabica species 50 to 80% by weight, Robusta species 20 to 50% by weight relative to the total weight of green beans, more preferably 65 to 75% by weight Arabica species, 25 to 35% by weight Robusta species It can be used by mixing.

Therefore, in the present invention, it is most preferable to use green beans mixed with 50 to 80% by weight of Guatemalan arabica species and 20 to 50% by weight of Vietnamese Robusta species so that the total is 100% by weight. When it contains less than 50% by weight of arabica species and more than 50% by weight of robusta species relative to the total weight of green beans, the sensory activity of the coffee extract is not good. In addition, when included in more than 80% by weight Arabica species, less than 20% by weight Robusta species relative to the total weight of green beans, the chlorogenic acid and caffeine content of the coffee extract is reduced.

In the step (b) roasting, the mixed green beans were roasted (L value, CR-300 measurement standard) by roasting (roasting) 21 to 25 to prepare beans.

In the present invention, 'bean' refers to a thing (baked) roasted by heating the coffee beans dried.

When the value of the electrical conductivity is less than 21 burnt, charcoal (scorched) is generated, when the value exceeds 25 raw odor, grassy (grassy) is generated, the sensory performance is not good.

In the present invention, the roasting conditions in which the electrical conductivity L value of 21 to 25 can be measured are preferably roasted for 2 to 18 minutes at a roasting temperature of 160 to 210 ° C, more preferably 5 to 15 minutes at 170 to 200 ° C. Can be distributed while

Grinding the roasted beans and green beans may be performed. This may be used by grinding the roasted beans and green beans, respectively, and may be ground after mixing the beans and green beans in a mixing ratio of 30 to 70:70 to 30 with respect to the total dry weight. The grinding step is preferably carried out within 24 hours of extraction to maintain the inherent flavor and flavor of the coffee. Grinding is a method used in the art, but the method is not particularly limited, but it is preferable for the ideal extraction that the milled grain size of the beans or green beans is 1.7 to 1.9 mm.

The mixing ratio of the ground green beans and ground beans in step (d) is preferably 30:70 to 70:30 with respect to the total mixed dry weight of the ground green beans and ground beans, more preferably 45 : 55 to 55:45, and most preferably, it can be used by mixing in a 50:50 ratio.

When the percentage of green beans is less than 30% and the ratio of beans is more than 70%, the content of chlorogenic acid is lowered. When the percentage of green beans is more than 70%, and the beans are less than 30%, the grass taste of the green beans is strongly felt and the color of the extract is high. It becomes thin and is not good for coffee sensuality. Therefore, the mixing ratio of green beans and beans is important.

The extraction (filtering) step (d) is a mixture of the ground coffee beans and ground green beans by adding 1300 to 1500 parts by weight of the extraction solvent of 90 ℃ or more based on a total weight of 100 parts by weight 70 Filtration after extraction for 15 to 30 minutes at ℃ to 80 ℃. At this time, the extraction solvent may be used as long as it is used in the art, preferably water may be used. For example, the use of alcohol may facilitate the extraction of the functional material of the coffee, but the beverage manufacturing process requires additional processing due to the volatilization of alcohol and may give a negative impression to consumers.

In the extraction, the amount of the extraction solvent used is preferably 1300 to 1500 parts by weight based on the total weight of coffee beans and green beans, 100 parts by weight. When the extraction solvent is out of the content range and temperature, the extraction amount of the chlorogenic acid component in the extract is small, and the sensory function is poor.

In step (e), the coffee beans and green beans extract extracted in step (d) are filtered and the filtrate is centrifuged at 15,000 to 30,000 rpm for 10 to 25 minutes to obtain a supernatant. If it is less than 15,000 rpm, insoluble solids remain to precipitate, and if it exceeds 30,000 rpm, the coffee flavor is reduced due to excessive centrifugation. In addition, when the time deviates from the above problem occurs that the content of chlorogenic acid in the extract falls.

The present invention also provides a functional coffee extract containing high concentrations of chlorogenic acid and caffeine prepared by the above described method.

Ⅱ. Manufacture of coffee drinks

The present invention provides a coffee beverage containing the functional coffee extract described above.

The coffee beverage may be extracted with a large amount of chlorogenic acid and caffeine to obtain antioxidant and lipolytic effects.

The coffee beverage may include the functional coffee extract (solid content 1.5% or more), white sugar, sodium bicarbonate, vitamin C and coffee flavoring, but is not limited thereto.

The coffee beverage is preferably based on the total weight of the coffee beverage composition,

20 to 70% by weight of the functional coffee extract (solid content 1.5% or more);

1 to 10% by weight of white sugar;

0.01-0.1 wt% sodium bicarbonate;

0.001 to 0.1 weight percent of vitamin C;

0.1-2% by weight of coffee flavor; and

Can include water levels,

More preferably, relative to the total weight of the coffee beverage composition,

20 to 50% by weight of the functional coffee extract (solid content 1.5% or more);

1 to 10% by weight of white sugar;

0.01-0.1 wt% sodium bicarbonate;

0.001 to 0.01 weight% of vitamin C;

0.1 to 0.5% by weight coffee flavor; and

It may include a residual amount of water.

The coffee beverage may be prepared by one or two or more steps of cooling, centrifugation, filtration, homogenization, and sterilization of the functional coffee extract, but not limited thereto, and further comprising steps conventionally used in the art. Can be prepared.

The coffee beverage including the functional coffee extract extracted from the above may be prepared according to the following manufacturing method, but is not limited thereto.

As a coffee beverage manufacturing method of the present invention,

Cooling the functional coffee extract containing a large amount of the extracted chlorogenic acid and caffeine to 10 to 20 ° C .;

Centrifuging the cooled functional coffee extract at 35,000 to 50,000 rpm;

Centrifuging to remove foreign substances remaining in the coffee extract, followed by secondary filtration (1 to 10 μm filter);

Mixing 30 to 80% by weight of water with 20 to 70% by weight of the filtered coffee extract (solid content 1.5% or more); And

After the homogeneous process to the homogeneous pressure to 180bar the mixed solution after the filtration process, it can be provided for sterilizing for 30 to 180 seconds at 134 ± 2 ℃ to provide a coffee beverage manufacturing method. .

The coffee beverage may further include any additives commonly used in the art, but is preferably selected from the group consisting of coffee powder, coffee concentrate, dextrin, milk, skim milk powder, whole milk powder, vanilla syrup and caramel syrup. It may further comprise one or more.

Hereinafter, the present invention will be described in more detail using examples. However, the following examples are intended to further illustrate the present invention, and the scope of the present invention is not limited by the following examples. The following examples may be appropriately modified or changed by those skilled in the art within the scope of the present invention.

Example  1 to 3 and Comparative example  1 to 2: coffee extract preparation

Example  One

The coffee green beans were mixed with 70% by weight of Arabica from Guatemala and 30% by weight of Robusta from Vietnam to add up to 100% by weight. A part of the mixed green beans was roasted at 190 ° C. for 5 minutes to prepare beans having a roasting conductivity L value (CR-300 measurement standard) of 22. The mixed green beans and the roasted beans were ground to a particle size of 1.7 ~ 1.9mm using a grinding grinder. The pulverized green beans and ground beans were mixed at a ratio of 1: 1, extracted with 930 g of hot water at 90 ° C. or more for 25 minutes at 70 ° C., and filtered and filtered at room temperature to obtain a filtrate. . The filtrate was centrifuged at 25,000 rpm for 15 minutes with a centrifuge, and then only the supernatant was removed to remove insoluble debris, thereby preparing Example 1 of the functional coffee extract.

Example  2

Example 2 of the functional coffee extract, which was extracted under the same conditions as in Example 1 except that the ground green beans and ground beans were mixed at a ratio of 30:70, was prepared.

Example  3

Example 3 of the functional coffee extract, which was extracted under the same conditions as in Example 1 except that the ground green beans and ground beans were mixed at a ratio of 70:30, was prepared.

Comparative example  One

The coffee green beans were mixed with 70% by weight of Arabica from Guatemala and 30% by weight of Robusta from Vietnam to add up to 100% by weight. The mixed green beans were ground to a particle size of 1.7 ~ 1.9mm using a grinding grinder (Ditting grinder). 65 g of pulverized green beans were extracted for 25 minutes at 70 ° C. using 930 g of hot water of 90 ° C. or more. The filtrate was centrifuged at 25,000 rpm for 15 minutes with a centrifuge, and then only the supernatant was removed to remove insoluble debris, thereby preparing a coffee extract of Comparative Example 1.

Comparative example  2

Coffee beans were mixed with 70% by weight of Arabica and 30% by weight of Robusta, Vietnam, so that the total was 100% by weight. The mixed green beans were roasted at 190 ° C. for 5 minutes to prepare beans having a roasted L value (a measure of CR-300) of 22. The roasted beans were ground to a particle size of 1.7 to 1.9 mm using a grinding grinder. 65 g of the ground coffee was extracted using 930 g of hot water at 90 ° C. or higher for 25 minutes at 70 ° C., followed by extraction and filtration using a filter at room temperature to obtain a filtrate. The filtrate was centrifuged at 25,000 rpm for 15 minutes with a centrifuge, and then only the supernatant was removed to remove insoluble debris, thereby preparing a coffee extract of Comparative Example 2.

Test Example  1. Analysis of Polyphenol Content in Coffee Extracts

The polyphenol contents of the coffee extracts of Examples 1 to 3 and Comparative Examples 1 and 2 prepared above were reduced by the polyphenolic compound of the extract of the Folin-Ciocaltue reagent according to the Singleton method. The analysis was carried out using the principle of developing molybdenum blue. 1.58 mL of distilled water was added to 20 μL of the coffee extracts of Examples 1 to 3 and Comparative Examples 1 and 2, respectively, and a 2 N Folin-Ciocalteu reagent (Sigma Chemical Co., St. Louis, MO, USA) 100 μL each was added and left for 4 minutes. 300 μL of 20% Na ₂ CO ₃ solution was added to the reaction solution, and the resultant was allowed to stand for 30 minutes at 40 ° C., and then the absorbance was measured at 765 nm using a spectrophotometer (Evolution 60S UV-Visible spectrophotometer, Thermo Scientific). . The total polyphenol content was calculated using a calibration curve prepared using gallic acid (Sigma Chemical Co.) as a standard. The results are shown in Table 1.

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Polyphenol Content (mg / L) 3076.7 2868.9 3202.2 3353.3 2773.3

Test Example  2. of coffee extract Chlorogenic acid  Content analysis

The chlorogenic acid of coffee means that caffeic acid has an ester bond with quinic acid, and three isomers are caffeoylquinic acids (CQA), dicaffeoylquinic acids (diCQA) and feruoylquinic acid (FQA). It has a back. In general, the total chlorogenic acid means the sum of the three isomers, and the chlorogenic acid analyzed in Test Example 2 means 4-CQA.

Chlorogenic acid analysis of the coffee extracts of Examples 1 to 3 and Comparative Examples 1 and 2 was applied to the method of Irina et al. (Irina N Urakova, Olga N Pozharitskaya, Alexander N Shikov, Vera M Kosman, Valery G Makarov.Comparion of high performance TLC and HPLC for separation and quantification of chlorogenic acid in green bean extracts.J.Sep.Sci.237-241,2008). As an analyzer, Agilent HPLC (Model 1260) was used, and a column was used as a C18 Capcell Pak (5 μm, 4.6 × 250 mm). The column temperature was 40 ℃, the mobile phase was used 0.03% TFA solution (A) and acetonitrile (B), 0-5 minutes 5% acetonitrile; 5-25 minutes 50% acetonitrile; 25-27 min 85% acetonitrile; 27-37 min 85% acetonitrile; 37-39 minutes 5% acetonitrile; A gradient was given with 5% acetonitrile for 39-42 minutes. The solvent flow rate was 0.8 ml / min and the wavelength of the detector was 330 nm. The results are shown in Table 2.

Test Example  3. Analysis of Caffeine Content in Coffee Extracts

Caffeine analysis of the coffee extracts of Examples 1 to 3 and Comparative Examples 1 and 2 was applied to the method of Bradbury et al. (Bradbury A, Weers M. Non-volatile compounds analysis in coffee.Kaft Eur.Anal Method. 5-17 , 1995). Agilent HPLC (Model 1260) was used as the analyzer and C ₁₈ Capcell Pak (5 μm, 4.6 × 250 mm) was used as the column. The column temperature was 40 ℃, the mobile phase was used for water (A) and methanol (B), 0-5 minutes 5% methanol; 5-25 minutes 50% methanol; 25-27 min 85% methanol; 27-37 min 85% methanol; 37-39 minutes 5% methanol; 39-42 minutes gradient with 5% methanol. The solvent flow rate was 0.8 ml / min and the wavelength of the detector was 280 nm. The results are shown in Table 2.

Test Example  4. Sensory Evaluation of Coffee Extracts

In order to evaluate the flavor, sweetness, sourness, bitterness, intrinsic feeling and overall preference of the Examples 1 to 3 and Comparative Examples 1 to 2, 16 experienced people who enjoyed drinking coffee or developing coffee products in general The degree of preference according to each item was selected by using the 5-point scale method. If the reference value is 3.0 or more, it was passed. The results are shown in Table 2.

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Chlorogenic Acid (mg / Kg) 291.89 227.54 327.53 513.73 135.47 Caffeine (mg / Kg) 1313.10 1384.81 1205.44 1008.46 1529.21 Flavor 3.31 3.06 1.81 1.38 3.50 sweetness 2.88 2.69 2.31 2.13 3.00 Sour taste 3.19 3.13 2.44 2.00 3.31 bitter 3.00 3.31 2.8 1.94 3.50 Coffee unique feeling 3.44 3.44 2.56 1.19 3.75 General Symbol 3.44 3.31 2.06 1.31 3.75

As shown in Table 1 and Table 2, Comparative Example 1, which is the polyphenol content green bean extract of the coffee extract extracted above, was the most, followed by Example 3, Example 1, Example 2, and Comparative Example 2. The extract using only beans showed the lowest content.

The extracted chlorogenic acid content was also the highest in Comparative Example 1, green beans extract, followed by Example 3, Example 1, Example 2, Comparative Example 2.

In addition, the caffeine content of the extracted coffee extract was the lowest in the content of Comparative Example 1, green beans extract, Comparative Example 2 was found to be the highest, Examples 1 to 3 were found to have a similar level.

As a result of sensory evaluation of the coffee extract according to Test Example 3, Examples 1 to 3 and Comparative Example 2 were found to be excellent in terms of flavor, coffee intrinsic feeling, overall preference, and Comparative Example 1 compared to the Example It turns out bad.

As a result of looking at the above examples and comparative examples, the mixing ratio of the ground beans and the ground green beans increases the polyphenol content as the ratio of the ground green beans increases, indicating the importance and possibility of green beans in the production of functional coffee drinks. However, the higher the pulverized green bean ratio, the stronger the taste of green beans and the lighter the color of the extract, which adversely affects the sensory of the coffee, which shows that the mixing ratio of beans and green beans is important in the manufacture of functional coffee drinks.

Therefore, compared with the comparative example, the embodiment according to the present invention was found to have a high content of chlorogenic acid and caffeine, which are the main indicators of physiological activity of coffee, and excellent sensory properties.

Manufacturing example  1 to comparison Manufacturing example  1: Manufacture of coffee drinks

As a result of the test example, coffee beverages were prepared by using Example 1 according to the present invention having a high content of chlorogenic acid and caffeine and also having excellent sensuality and Comparative Example 2 showing excellent sensuality.

Manufacturing example  One

The coffee extract of Example 1 prepared above was cooled to 20 ° C. and then centrifuged at 42,000 rpm. In order to remove the foreign matter remaining in the coffee extract was subjected to a secondary filtration (1 ~ 10㎛ filter) process after centrifugation.

The filtered coffee extract (solid content 1.5% or more) 48% by weight, white sugar 4.0% by weight, sodium hydrogen carbonate 0.04% by weight, vitamin C 0.01% by weight, coffee flavoring 1.0% by weight, water 46.95% by weight at 10,000 rpm Mixed.

The mixed solution was sterilized for 90 seconds at 134 ± 2 ° C. after a homogeneous process with a homogeneous pressure of 180 bar after the filtration process, thereby preparing a coffee beverage of Preparation Example 1.

compare Manufacturing example  One

The coffee extract extract of Comparative Example 2 prepared above was cooled to 20 ° C. and then centrifuged at 42,000 rpm. In order to remove the foreign matter remaining in the coffee extract was subjected to a secondary filtration (1 ~ 10㎛ filter) process after centrifugation.

The filtered coffee extract (solid content 1.5% or more) 48% by weight, white sugar 4.0% by weight, sodium hydrogen carbonate 0.04% by weight, vitamin C 0.01% by weight, coffee flavoring 1.0% by weight, water 46.95% by weight at 10,000 rpm , Coffee Preparation of Comparative Preparation Example 1 was prepared.

Test Example  5: of coffee beverage Chlorogenic acid  And caffeine content analysis

In order to analyze the chlorogenic acid and caffeine content of Preparation Example 1 and Comparative Preparation Example 1, it was analyzed in the same manner as in Test Examples 2 to 3 carried out to analyze the chlorogenic acid and caffeine content of the coffee extract. The results are shown in Table 3.

Test Example  6: sensory evaluation of coffee beverages

The sensory evaluation of the coffee drink of the said manufacture example 1 and the comparative manufacture example 1 was performed by the following method. In order to evaluate the flavor, sweetness, sourness, bitterness, uniqueness and overall taste of coffee, the degree of preference according to each item by selecting 16 experienced people who have enjoyed coffee drinks or have experience in developing coffee products Was examined by the 5-point scale method. The higher the score, the higher the preference.

The results are shown in Table 3 below.

division Production Example 1 Comparative Preparation Example 1 Chlorogenic Acid (mg / Kg) 266.84 86.76 Caffeine (mg / Kg) 593.39 625.37 Coffee's Unique Flavor 3.25 3.56 Coffee's unique sweetness 3.19 2.88 Sour taste of coffee 2.88 3.13 Bitter taste of coffee 3.13 3.06 A unique feeling of coffee 3.63 3.56 Comprehensive preference 3.63 3.56

As shown in Table 3, the coffee beverage containing the coffee extract (Example 1) prepared by the manufacturing method of the present invention (Preparation Example 1) contains a large amount of chlorogenic acid and caffeine, which are functional materials of coffee, and has a taste and aroma as a whole. It was excellent and confirmed that the general preference was high.

Claims (8)

(a) blending green beans in 50 to 80% by weight of Arabica species and 20 to 50% by weight of Robusta species so that the total is 100% by weight;
(b) a roasting step of roasting the mixed green beans to a roasting value of 21 to 25 to prepare beans;
(c) a grinding step of grinding the roasted beans and the undistributed mixed green beans of step (a) to a particle size of 1.7 to 1.9 mm, respectively;
(d) 1300 to 1500 parts by weight of water of 90 ° C. or more and 100 parts by weight of the total weight and 100 parts by weight of the ground beans and the ground green beans are mixed to 70 ° C. to 80 ° C. Filtering after 15 to 30 minutes extraction; And
(e) preparing a functional coffee extract, comprising the step of obtaining a functional coffee extract by centrifuging the filtrate obtained in the filtration step of step (d) for 10 to 25 minutes at a speed of 15,000 to 30,000 rpm. Way. The method of claim 1, wherein in the roasting step, the mixed green beans are roasted at 160 to 210 ° C. for 2 to 18 minutes. The method of claim 1, wherein the mixing ratio of the ground coffee beans and ground coffee beans in step (d) is 30:70 to 70 to 30. A functional coffee extract, comprising chlorogenic acid and caffeine prepared from any one of claims 1 to 3. A coffee beverage comprising the functional coffee extract according to claim 4. 6. The coffee beverage of claim 5, wherein the coffee beverage is prepared comprising one or more steps of cooling, centrifuging, filtration, homogenizing and sterilizing the functional coffee extract. The method of claim 5, wherein the coffee beverage
With respect to the total weight of the coffee beverage composition,
20 to 70% by weight of the functional coffee extract (solid content 1.5% or more);
1 to 10% by weight of white sugar;
0.01-0.1 wt% sodium bicarbonate;
0.001 to 0.1% by weight of vitamin C;
0.1-2% by weight of coffee flavor; and
A coffee beverage comprising a remaining amount of water. The method according to claim 5,
The coffee beverage further comprises one or more selected from the group consisting of coffee powder, coffee concentrate, dextrin, milk, skim milk powder, whole milk powder, vanilla syrup and caramel syrup.