KR20140055202A - Manufacturing method of fermented coffee using coffee and coffee concentrates - Google Patents
Manufacturing method of fermented coffee using coffee and coffee concentrates Download PDFInfo
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- KR20140055202A KR20140055202A KR1020120121654A KR20120121654A KR20140055202A KR 20140055202 A KR20140055202 A KR 20140055202A KR 1020120121654 A KR1020120121654 A KR 1020120121654A KR 20120121654 A KR20120121654 A KR 20120121654A KR 20140055202 A KR20140055202 A KR 20140055202A
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Classifications
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- 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
- A23F5/246—Addition of, or treatment with, enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
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- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
Description
본 발명은 커피 추출물의 발효 및 그의 제조방법에 관한 것으로, 보다 구체적으로 본 발명은 커피 추출물에 세균을 접종하여 발효시키는 단계를 포함한다.
The present invention relates to fermentation of a coffee extract and a process for producing the same, and more specifically, the present invention includes a step of inoculating and fermenting a bacterium into a coffee extract.
본 발명은 발효커피의 제조방법에 관한 것으로, 보다 구체적으로는 식용가능한 균주를 접종하여 커피에서 나타나는 단맛, 쓴맛, 신맛 등의 향미 특성을 변화시켜 우수한 향미의 커피를 제조하는 방법에 관한 것이다.
The present invention relates to a method for producing a fermented coffee, and more particularly, to a method for producing a coffee having excellent flavor by changing flavor characteristics such as sweetness, bitter taste and acidity appearing in coffee by inoculating an edible strain.
향미는 크게 맛(taste)과 향(aroma)으로 구성되며 다양한 식품군에서 이러한 맛과 향의 변화를 통해 차별화된 식품을 개발하고자 많은 연구가 이루어져 왔다. 특히 커피는 세계 각지에서 각광받는 기호성 음료로써 향미가 우수할수록 고품질로 분류되어 인스턴트 커피, 커피음료, 믹스커피 등 다양한 형태로 가공되어 음용된다. 커피는 커피 생두의 생산지, 건조방법, 로스팅 방법 또는 추출방법 등에 의해 다양한 향미를 가지게 되며, 상기 조건들의 조정과 변형을 통해 소비자들에게 더욱 개선/발전된 향미의 커피를 제공하기 위한 많은 노력이 경주되어 왔다.
The flavor is composed of taste and aroma, and various studies have been made to develop differentiated food through the change of taste and aroma in various food groups. Especially, coffee is a favorite drink from all over the world. As it has better flavor, it is classified into high quality and processed into various forms such as instant coffee, coffee drink, and mixed coffee. Coffee has a variety of flavors depending on the place of production of coffee bean, the drying method, the roasting method, or the extraction method. Through the adjustment and modification of the above conditions, a lot of efforts are made to provide consumers with improved / improved flavor coffee come.
발효는 유산균을 이용한 젖산발효, 초산균을 이용한 초산 발효 등 식품에서 특유의 향미를 발생시키거나 미생물의 최종생산물에 의한 유익한 효과를 얻기 위해 널리 이용되는 공정이다. 커피에서도 발효를 통해 독특한 향을 생성하거나 향을 증진시키는 연구들이 진행되어왔다.
Fermentation is a widely used process for producing a unique flavor in foods such as lactic acid fermentation using lactic acid bacteria and acetic acid fermentation using acetic acid bacteria or for obtaining beneficial effects by the final products of microorganisms. Studies have also been conducted on coffee to produce unique aromas through fermentation or to enhance flavor.
예를 들어, 유럽 특허 출원 EP 0791296에 기술된 차 또는 커피의 발효를 통한 발효음료의 제조방법은 효모 및 박테리아를 이용하여 짧은 시간 동안 발효음료를 생산하는 과정이 제시되어 있다. 그러나 이는 균수의 증가를 통한 발효음료의 제조방법으로써 향미의 형태가 중요한 기호성 음료의 제조에 바람직하지 않다.
For example, a process for producing a fermented beverage by fermentation of a tea or coffee described in European Patent Application EP 0791296 proposes a process for producing a fermented beverage for a short period of time using yeast and bacteria. However, this is not preferable for producing a palatable beverage in which the shape of the flavor is important as a method for producing a fermented beverage through an increase in the number of bacteria.
한국특허공개 제10-2006-0100394호에는 커피 추출물을 효모로 발효시키는 단계를 포함하는, 꽃향 및 과일향이 나는 커피의 제조방법이 개시되어 있다. 이는 커피의 향을 변화시키는 면이 있으나 발효를 통한 맛 변화를 수반하지 않으므로 본 발명과 상치된다.
Korean Patent Laid-Open Publication No. 10-2006-0100394 discloses a process for producing coffee with a floral and fruit flavor comprising fermenting a coffee extract with yeast. This is because there is a tendency to change the aroma of coffee, but it does not involve a change in taste through fermentation, which is contrary to the present invention.
이와 같이 커피의 발효를 통한 향 증진 및 변화에 대한 연구는 일부 이루어져 왔으나 본질적 맛에 대한 연구는 미흡했던 실정이며, 본 발명자들은 발효를 통해 커피의 향미를 증진 및 조절하고자 예의 연구 노력한 결과, 커피 추출물 및 농축액에서 식용 가능한 세균, 특히 바실러스균 또는 유산균 등으로 위생적이고 안전한 발효공정을 통해 발효시킬 경우, 커피의 맛을 개선시키고 다양한 향미를 나타내는 발효 커피를 제조할 수 있음을 확인하였다.
As a result, the present inventors tried to improve the flavor of coffee through fermentation. As a result, the inventors of the present invention found that coffee extract And a fermented coffee which can improve the taste of coffee and exhibit various flavors when fermenting it through a hygienic and safe fermentation process with a bacterium which can be edible in the concentrate, especially Bacillus or Lactobacillus.
본 발명의 하나의 목적은 커피 추출물 또는 커피 추출물의 농축액을 발효시키는 단계를 포함하는 발효커피의 제조방법을 제공하는 것이다.It is an object of the present invention to provide a process for producing a fermented coffee comprising fermenting a concentrate of a coffee extract or a coffee extract.
본 발명의 다른 목적은 상기 방법으로 제조된 발효커피를 제공하는 것이다.
Another object of the present invention is to provide a fermented coffee produced by the above method.
상기 목적을 달성하기 위한 일 실시양태로서, 본 발명은 커피의 추출물 또는 추출물의 농축액을 발효시키는 단계를 포함하는 발효커피의 제조방법을 제공한다.
To achieve the above object, the present invention provides a method for producing a fermented coffee comprising fermenting a concentrate of an extract or an extract of coffee.
본 발명의 용어 "커피 추출물" 및 "커피 농축액"이란, 커피 원두를 일반적인 산업적 열수 추출공정 및 감압 농축공정을 통해 수득한 당도 6 내외의 추출액, 또는 6에서 42 내외의 당도를 가지는 커피 유래물을 말한다. 이때 이용되는 커피 추출물 및 커피 농축액은 가열에 의한 추가적인 향 손실을 막기 위해 커피향이 제거된 것을 사용할 수 있다.
The term "coffee extract" and "coffee concentrate" of the present invention means a coffee extract obtained by extracting a coffee bean from an extract solution having a sugar content of 6 or more obtained through a general industrial hot water extraction process and a vacuum concentration process, It says. The coffee extract and the coffee concentrate to be used at this time may be those in which the coffee aroma has been removed to prevent further loss of flavor by heating.
본 발명의 용어 "발효균주"란, 커피의 맛과 향미를 증진시키기 위하여 커피의 추출물 또는 추출물의 농축액에 접종될 수 있는 미생물을 의미한다.
The term "fermentation strain" of the present invention means a microorganism that can be inoculated into a concentrate of an extract or an extract of coffee in order to enhance the taste and flavor of the coffee.
본 발명의 목적상 상기 발효균주는 커피 추출액에 직접 접종하므로 식용 가능한 균이 될 수 있다.
For the purpose of the present invention, the fermentation broth is inoculated directly into the coffee extract so that it can be edible.
상기 "식용가능한 균"이란, 식품공전, 제2. 식품 일반에 대한 공통 기준 및 규격 2. 식품 원료 기준 2)식품 원료 판단기준에 의거하여 식품에 사용되어 왔거나 사용되고 있음을 입증할 수 있는 미생물을 의미한다.
The term " edible bacteria " Common standards and standards for food in general 2. Standards for food ingredients 2) Microorganisms that have been used or can prove that they have been used in food in accordance with food ingredients criteria.
본 발명에서 사용되는 발효균주는 특별히 이에 제한되지 않으나, 바람직하게는 유산균, 바실러스균이 될 수 있고, 보다 바람직하게는 바실러스 속 균주, 락토바실러스 속 균주, 락토코커스 속 균주, 류코노스톡 속 균주, 페디오코커스 속 균주, 스트렙토코커스 속 균주 등의 유산균이 될 수 있으며 가장 바람직하게는 바실러스 섭틸리스(Bacillus subtilis), 바실러스 리체니포미스(Bacillus licheniformis), 바실러스 아밀로리퀴파시엔스(Bacillus amyloliquefaciens), 바실러스 스테아로서모필리스(Bacillus stearothermophilus), 바실러스 코아귤란스(Bacillus coagulans), 바실러스 롱검(Bacillus longum), 바실러스 푸밀루스(Bacillus pumilus), 바실러스 서큘란스(Bacillus circulans), 패니바실러스 폴리믹사(Paenibacillus polymyxa) 등의 바실러스균; 락토바실러스 애시도필러스(Lactobacillus acidophilus), 락토바실러스 카세이(Lactobacillus casei), 락토바실러스 가세리(Lactobacillus gasseri), 락토바실러스 델브루에키 종(Lactobacillus delbrueckii spp.), 락토바실러스 불가리쿠스(Lactobacillus bulgaricus), 락토바실러스 헬베티쿠스(Lactobacillus helveticus), 락토바실러스 퍼멘텀(Lactobacillus fermentum), 락토바실러스 파라카세이(Lactobacillus paracasei), 락토바실러스 플랜타룸(Lactobacillus plantarum), 락토바실러스 류테리(Lactobacillus reuteri), 락토바실러스 람노서스(Lactobacillus rhamnosus), 락토바실러스 살리바리우스(Lactobacillus salivarius), 락토코커스 락티스(Lactococcus lactis), 류코노스톡 메센터로이데스(Leuconostoc mesenteroides), 페디오코커스 세레비지애(Pediococcus cerevisiae), 페디오코커스 애시디락티시(Pediococcus acidilactici), 스트렙토코커스 락티스(Streptococcus lactis), 스트렙토코커스 서모필리스(Streptococcus thermophiles), 스트렙토코커스 크레모리스(Streptococcus cremoris) 등의 유산균을 단독으로 또는 혼합하여 사용할 수 있다.
The fermenting bacteria used in the present invention are not particularly limited, but preferably lactic acid bacteria and Bacillus bacteria, and more preferably Bacillus sp., Lactobacillus sp., Lactococcus sp., Leuconostoc sp. Oocyte, Streptococcus, and the like, and most preferably Bacillus subtilis, Bacillus licheniformis, Bacillus amyloliquefaciens, Bacillus amyloliquefaciens, Bacillus amyloliquefaciens, Bacillus stearothermophilus, Bacillus coagulans, Bacillus longum, Bacillus pumilus, Bacillus circulans, Paenibacillus polymyxa, and the like can be used as the stearate. Of Bacillus; Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus gasseri, Lactobacillus delbrueckii spp., Lactobacillus bulgaricus, Lactobacillus spp., Lactobacillus spp., Lactobacillus spp., Lactobacillus spp. Lactobacillus spp., Lactobacillus helveticus, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus lambosus, Lactobacillus spp. Lactobacillus rhamnosus, Lactobacillus salivarius, Lactococcus lactis, Leuconostoc mesenteroides, Pediococcus cerevisiae, Pediococcus aureus, Pediococcus acidilactici, Streptococcus lactis, lactis, Streptococcus thermophiles, and Streptococcus cremoris may be used alone or in combination.
상기 발효균주에 의해 분비되는 프로테아제(protease), 아밀라제(amylase), 리파아제(lipases) 등의 효소는 커피 추출액 또는 농축액 내의 거대분자들을 작은 분자로 분해시켜 최종적인 커피 향미에 크게 영향을 미치게 된다. 예를 들어, 본 발명에서 프로테아제는 커피 내에 포함되어있는 단백질을 비특이적인 펩티드 또는 아미노산으로 분해하게 되며 이에 따라 다량의 소수성 잔기를 포함하는 쓴맛 펩티드들을 가수분해하여 쓴맛을 절감시키고; 아밀라제는 고분자의 탄수화물을 단맛이 강한 단당류 또는 이당류로 전환시켜 커피의 단맛을 증가시켜 쓴맛을 억제시키는 간접적인 역할을 수행하고; 리파제는 커피 추출액과 농축액에 포함된 중성지방과 반응하여 유리지방산으로 전환시키며, 생성된 지방산은 자체로 다양한 향미를 발현하거나 커피의 쓴맛과 같은 여타 맛을 보정하는 역할을 수행한다.
Enzymes such as protease, amylase, and lipase secreted by the fermentation strain decompose macromolecules in the coffee extract or concentrate into small molecules, which greatly affect the final coffee flavor. For example, in the present invention, the protease decomposes proteins contained in coffee into nonspecific peptides or amino acids, thereby hydrolyzing bitter peptides containing a large amount of hydrophobic moieties to reduce bitterness; Amylase converts the carbohydrate of the polymer into a sweet monosaccharide or a disaccharide, thereby increasing the sweetness of the coffee, thereby playing an indirect role in suppressing the bitter taste; Lipase reacts with the triglyceride contained in the coffee extract and concentrate to convert it to free fatty acid, and the resulting fatty acid plays a role of itself expressing various flavors or correcting other tastes such as bitter taste of coffee.
상기 커피 추출액 또는 농축액을 발효시키기 전에 발효균주가 안정적으로 성장하고, 위생적인 최종 생산물을 수득하기 위해 가열살균하는 것을 권장하나 발효에 이용되기 이전인 커피의 로스팅 및 추출과정에서 충분한 열이 가해지므로, 가열에 의한 향미의 변화가 특히 우려되는 경우 사전 살균과정을 수행하지 않아도 무방하다.
It is recommended that the fermentation broth be stably grown before fermentation of the coffee extract or concentrate and heat-sterilized to obtain a hygienic final product. However, since sufficient heat is applied during roasting and extraction of coffee before fermentation, It is not necessary to perform the pre-sterilization process.
다음으로, 상기 추출액 및 농축액에 발효균주를 접종하는 조건은 특별히 이에 제한되지 않으나, 접종량은 추출액 및 농축액의 중량을 기준으로 0.01 내지 5%(w/w), 바람직하게는 0.1 내지 1%(w/w)이 되도록 접종할 수 있고, 이때의 균수는 5 내지 9 logCFU/ml이, 바람직하게는 6 내지 7 logCFU/ml일 수 있으며, 발효 완료시 균수는 6 내지 10 logCFU/ml이, 바람직하게는 7 내지 8 logCFU/ml인 것이 바람직하다. 기본적으로 각 발효균주의 생장조건은 상이하며 이에 따른 온도, pH, 발효시간 등을 조절하여야 하나 일반적으로 접종방법은 균주를 현탁 상태로 접종하거나 동결건조된 균체 상태로 접종함이 바람직하고, 10 내지 45℃의 온도조건, 바람직하게는 15 내지 37℃의 온도조건이 바람직하며, 더 좋게는 25 내지 34℃를 유지한다. 발효시간은 특별히 이에 제한되지 않으나 1 내지 24시간, 바람직하게는 2 내지 12시간 동안 발효시킴이 바람직한데, 호기성 발효균주를 사용할 경우 지속적으로 산소를 주입하여 발효시간을 더욱 단축시킬 수 있다. 각 발효균주의 생장 요구량에 따라 추가적으로 설탕 등의 당을 1 내지 10% 첨가할 수 있으며, 원활한 생장을 돕기 위해 식품첨가물로 이용되는 산도조절제, 미량원소들을 첨가할 수 있다.
Next, the conditions for inoculating the fermentation broth into the extract and the concentrate are not particularly limited, but the inoculum is 0.01 to 5% (w / w), preferably 0.1 to 1% (w / w) / w), wherein the number of bacteria can be 5 to 9 log CFU / ml, preferably 6 to 7 log CFU / ml, and the number of bacteria at the completion of fermentation is 6 to 10 log CFU / ml, Is preferably 7 to 8 log CFU / ml. In general, the inoculation method is preferably inoculated in a suspension state or in a lyophilized cell state, and it is preferable to inoculate the strain in a suspension state of 10 to 45 ° C, preferably a temperature condition of 15 to 37 ° C, and more preferably 25 to 34 ° C. The fermentation time is not particularly limited, but it is preferably fermented for 1 to 24 hours, preferably 2 to 12 hours. When the aerobic fermentation strain is used, the fermentation time can be further shortened by continuously injecting oxygen. Depending on the growth requirements of each fermenting microorganism, 1 to 10% of sugar such as sugar may be added. In order to facilitate smooth growth, an acidity controlling agent and trace elements used as food additives may be added.
끝으로, 발효가 종료된 후, 지속되는 발효에 의한 후산생성 등의 변질 요인을 막기 위해 빠르게 살균한 후 냉각하는 단계를 추가로 수행할 수 있다. 살균은 일반적인 가열살균을 이용할 수 있으며, 이후 냉각은 15 ℃ 내외로 가능한 빠른 시간에 이루어져야 하며 이때 용기에 충진하여 -20℃ 이하에서 보관하며 다음 공정에 이용할 때까지 해동하지 않는 것이 권장된다.
Finally, after the fermentation is terminated, rapid sterilization and cooling steps may be further carried out in order to prevent deterioration factors such as generation of after-production by persistent fermentation. Sterilization can be carried out using general sterilization, and then cooling should be done as early as possible at about 15 ° C. It is recommended that the container be stored at -20 ° C or below and not thawed until ready for use in the next process.
본 발명의 용어 "발효커피"란, 커피의 추출액 및 농축액에 상술한 발효균주를 접종하여 커피의 일부 성분이 화학적으로 변이된 상태를 의미한다. 본 발명의 목적상 상기 발효커피는 일반커피에 비하여 단백질의 함량이 감소하고, leucine, isoleucine, phenylalanine, valine 등 쓴맛을 나타내는 아미노산 함량은 유의하게 감소되며, 유리지방산과 단당류, 이당류의 함량이 증가하고, 커피의 쓴맛을 나타내는 주된 성분인 카페인, 트리고넬린산 및 클로로젠산의 함량은 동일한 것으로서, 기호성의 측면에서 볼 때, 일반커피에 비해 쓴맛이 저감되고 단맛과 향의 강도가 증강되어 높은 만족도를 나타낸다.
The term "fermented coffee" of the present invention means a state in which some components of coffee are chemically mutated by inoculating the fermentation strain into the extract and concentrate of coffee. For the purpose of the present invention, the fermented coffee has a reduced protein content as compared with conventional coffee, and the content of amino acids such as leucine, isoleucine, phenylalanine and valine is significantly decreased and the content of free fatty acids, monosaccharides and disaccharides is increased , The content of caffeine, trigonellic acid, and chlorogenic acid, which are main components of coffee bitterness, are the same. From the viewpoint of palatability, the bitterness is reduced compared to ordinary coffee, and the intensity of sweetness and fragrance is enhanced. .
본 발명의 제조방법을 이용하면, 맛 특성이 개선된 발효커피를 제조할 수 있으므로, 품질이 개선된 커피의 생산에 널리 활용될 수 있을 것이다.
By using the manufacturing method of the present invention, a fermented coffee with improved taste characteristics can be produced, and therefore, it can be widely used for production of coffee with improved quality.
도 1은 쓴맛의 발현정도를 예측하기 위해 일반커피와 발효커피의 아미노산 조성 및 함량을 비교한 결과를 나타내는 그래프이다.FIG. 1 is a graph showing the results of comparing the amino acid composition and content of ordinary coffee with fermented coffee to predict the degree of bitter taste.
이하 본 발명을 실시예를 통하여 보다 상세하게 설명한다. 그러나 이들 실시예는 본 발명을 예시적으로 설명하기 위한 것으로 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.
실시예Example 1: 커피추출액의 발효 1: Fermentation of coffee extract
통상적인 과정을 통해 추출한 커피추출물을 살균하여 생산한 커피 추출액 1L(당도 6 brix)를 멸균된 용기에 담아 발효에 이용하였다. 발효균주 Lactobacillus acidophilus(JCM 1034) 1%를 직접 접종하였으며, 이때 원활한 발효를 위해 설탕 5%를 첨가하였다. 위생적인 발효를 위해 멸균된 발효조 내에서 섭씨 37℃ 조건으로 6시간 진행되었으며 발효 후 즉시 냉각하였다.
1 L of coffee extract (6 brix of sugar) produced by sterilization of the coffee extract extracted through a conventional process was placed in a sterilized container and used for fermentation. 1% of fermentation strain Lactobacillus acidophilus (JCM 1034) was directly inoculated, and 5% of sugar was added for smooth fermentation. For hygienic fermentation, the fermentation was carried out in a sterilized fermenter at 37 ° C for 6 hours and immediately cooled after fermentation.
실시예Example 2: 커피농축액의 발효 2: Fermentation of coffee concentrate
통상적인 과정을 통해 추출한 커피추출물을 살균 및 감압농축하여 생산한 커피 농축액 1L(당도 42 brix)를 멸균된 용기에 담아 발효에 이용하였다. 발효균주 Bacillus subtilis(KCTC 3014) 1%를 농축액에 직접 접종하였으며, 이때 원활한 발효를 위해 공기주입장치를 추가하였다. 위생적인 발효를 위해 멸균된 발효조 내에서 섭씨 30℃ 조건으로 3시간 진행되었으며 발효 후 즉시 냉각하였다.
1 L of coffee concentrate (42 brix of sugar), produced by sterilization and concentration under reduced pressure, of the coffee extract extracted through a conventional process was placed in a sterilized container and used for fermentation. 1% of the fermentation strain Bacillus subtilis (KCTC 3014) was directly inoculated into the concentrate, and an air injection device was added for smooth fermentation. For hygienic fermentation, the fermentation broth was maintained in a sterilized fermenter at 30 ° C for 3 hours and immediately cooled after fermentation.
실시예Example 3: 쓴맛 성분 분석 3: Analysis of Bitter Taste Components
일반커피와 본 발명의 방법으로 제조된 발효커피를 대상으로 하여, 상기 카페인, 트리고넬린산 및 클로로젠산의 함량을 공지된 Bradbury법을 응용하여 HPLC로 측정하고, 이를 비교하였다(표 1). 하기한 표 1의 함량은 통계적으로 유의적 차이를 보이지 않으므로, 카페인, 트리고넬린산, 클로로젠산에 의한 쓴맛의 변화는 일어나지 않았다.The contents of caffeine, trigonellic acid and chlorogenic acid were measured by HPLC using the known Bradbury method and compared with those of ordinary coffee and fermented coffee prepared by the method of the present invention (Table 1). Since the contents of Table 1 below do not show any statistically significant difference, no change in bitter taste due to caffeine, trigonellic acid and chlorogenic acid occurred.
실시예Example 4: 아미노산 함량 분석 4: Amino acid content analysis
쓴맛 아미노산에 의한 쓴맛의 발현정도를 예측하기 위해 일반커피와 발효커피의 아미노산 조성 및 함량을 측정하고, 비교하였다(도 1). 도 1과 같이, 쓴맛을 나타내는 leucine, isoleucine, phenylalanine, valine 등의 아미노산 함량이 줄어든 것을 볼 수 있다.
To estimate the degree of bitter taste by bitter amino acids, the amino acid compositions and contents of ordinary coffee and fermented coffee were measured and compared (Fig. 1). As shown in FIG. 1, the amino acid content of leucine, isoleucine, phenylalanine, and valine, which indicate a bitter taste, is reduced.
실시예Example 5: 당류 함량 분석 5: Analysis of sugar content
본 발명의 발효공정에 의해 변화된 당류의 함량을 측정하여 하기 표 2와 같이 나타내었다.The content of the saccharide changed by the fermentation process of the present invention was measured and shown in Table 2 below.
상기 표 2의 내용과 같이, 발효커피에서 측정한 당류의 함량이 유의적으로 증가하였으며, 이는 올리고당 또는 폴리사카라이드 등의 다당류가 분해되어 나타난 것으로 분석되었다. 실시예 2는 발효 조건 설정 시 설탕을 추가적으로 첨가하여 당류, 특히 수크로스의 함량이 상대적으로 높게 검출되었다.
As shown in Table 2, the content of saccharides measured in fermented coffee was significantly increased, and it was analyzed that polysaccharides such as oligosaccharides or polysaccharides were decomposed. In Example 2, when the fermentation condition was set, the content of saccharides, particularly sucrose, was relatively high, with the addition of sugar.
실시예Example 6: 발효커피의 관능평가 6: Sensory Evaluation of Fermented Coffee
본 발명의 발효방법으로 제조된 발효커피의 기호성을 평가하기 위하여, 훈련된 패널 10명을 선발하여 관능평가를 실시하였다.In order to evaluate the palatability of the fermented coffee produced by the fermentation method of the present invention, ten trained panels were selected and sensory evaluation was carried out.
각각의 일반커피와 실시예 1과 실시예 2의 기호성을 5점 측정법(1:매우 약함, 2:약함, 3:보통임, 4:강함, 5:매우 강함)으로 총 3회 평가하여 평균값을 산출 및 비교하였다(표 3).The palatability of each ordinary coffee and the palatability of Example 1 and Example 2 was evaluated by a five-point measurement method (1: very weak, 2: weak, 3: normal, 4: strong, 5: very strong) (Table 3).
상기 표 3에서 보듯이, 발효커피는 일반커피에 비해 쓴맛이 저감되고 단맛, 신맛, 향의 강도가 증강되었음을 알 수 있었고, 높은 만족도를 기대할 수 있을 것으로 사료된다.As shown in Table 3, fermented coffee was found to have a lower bitter taste and enhanced strength of sweet taste, sour taste and fragrance compared with ordinary coffee, and high satisfaction could be expected.
Claims (9)
A method for producing fermented coffee, comprising fermenting a concentrate of coffee extract or coffee extract.
The method according to claim 1, wherein the fermentation is carried out by inoculating a fermented soju into a concentrate of the coffee extract or coffee extract.
The fermented coffee according to claim 2, wherein the fermenting bacteria are selected from the group consisting of Bacillus sp., Lactobacillus sp., Lactococcus sp., Leuconostoc sp., Pediococcus sp. Or Streptococcus sp. .
The method according to claim 3, wherein the fermenting bacteria are selected from the group consisting of Bacillus subtilis, Bacillus licheniformis, Bacillus amyloliquefaciens, Bacillus stearothermophilus as Bacillus amyloliquefaciens, Bacillus strains such as Bacillus coagulans, Bacillus longum, Bacillus pumilus, Bacillus circulans, and Paenibacillus polymyxa; Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus gasseri, Lactobacillus delbrueckii spp., Lactobacillus bulgaricus, Lactobacillus spp., Lactobacillus spp., Lactobacillus spp., Lactobacillus spp. Lactobacillus spp., Lactobacillus helveticus, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus lambosus, Lactobacillus spp. Lactobacillus rhamnosus, Lactobacillus salivarius, Lactococcus lactis, Leuconostoc mesenteroides, Pediococcus cerevisiae, Pediococcus aureus, Pediococcus acidilactici, Streptococcus lactis, lactis, Streptococcus thermophiles, or Streptococcus cremoris.
[3] The method according to claim 2, wherein the inoculum amount of the fermenting microorganism is 0.01 to 5% by weight of the coffee extract or coffee extract.
[3] The method for producing fermented coffee according to claim 2, wherein the number of bacteria of the fermenting bacteria is 5 to 9 log CFU / mL.
3. Process according to claim 2, characterized in that the fermentation is carried out at 10 to 45 占 폚.
3. Process according to claim 2, characterized in that the fermentation is carried out for 1 to 24 hours.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101895755B1 (en) * | 2018-05-04 | 2018-09-05 | 한국식품연구원 | Compounds of Kimchi Lactobacillus for fermented coffee base and process for fermented coffee by the same |
| WO2021251681A1 (en) | 2020-06-10 | 2021-12-16 | 이현구 | Method for producing fermented green coffee beans by complex fermentation, and fermented green coffee beans produced thereby |
| KR20220114993A (en) * | 2021-02-09 | 2022-08-17 | 한국교통대학교산학협력단 | Novel Lactobacillus fermentum CJNU 1840 strain and uses thereof |
| KR20220114991A (en) * | 2021-02-09 | 2022-08-17 | 한국교통대학교산학협력단 | Novel Pediococcus pentosaceus KNUT 0384 strain and uses thereof |
| KR20220114992A (en) * | 2021-02-09 | 2022-08-17 | 한국교통대학교산학협력단 | Novel Lactobacillus plantarum CJNU 0441 strain and uses thereof |
| KR20230006169A (en) | 2021-07-02 | 2023-01-10 | 이현구 | Method for preparing of coffee wine |
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2012
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101895755B1 (en) * | 2018-05-04 | 2018-09-05 | 한국식품연구원 | Compounds of Kimchi Lactobacillus for fermented coffee base and process for fermented coffee by the same |
| WO2021251681A1 (en) | 2020-06-10 | 2021-12-16 | 이현구 | Method for producing fermented green coffee beans by complex fermentation, and fermented green coffee beans produced thereby |
| KR20210153778A (en) | 2020-06-10 | 2021-12-20 | 이현구 | Method for preparing of fermented coffee bean and fermented coffee bean prepared thereby |
| KR20220114993A (en) * | 2021-02-09 | 2022-08-17 | 한국교통대학교산학협력단 | Novel Lactobacillus fermentum CJNU 1840 strain and uses thereof |
| KR20220114991A (en) * | 2021-02-09 | 2022-08-17 | 한국교통대학교산학협력단 | Novel Pediococcus pentosaceus KNUT 0384 strain and uses thereof |
| KR20220114992A (en) * | 2021-02-09 | 2022-08-17 | 한국교통대학교산학협력단 | Novel Lactobacillus plantarum CJNU 0441 strain and uses thereof |
| KR20230006169A (en) | 2021-07-02 | 2023-01-10 | 이현구 | Method for preparing of coffee wine |
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