KR20140062579A - Coffee composition including deer bone extract and the extract of angelica gigas nakai - Google Patents
Coffee composition including deer bone extract and the extract of angelica gigas nakai Download PDFInfo
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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
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
The present invention relates to a coffee containing deer bone extract and Angelica gigantosa extract and a method for producing the same. The present invention relates to a coffee concentrate which is a main raw material, deer bone extract which is known to be effective for brain activity and immunity, Angelica keiskei (ZVD) drying method, which has the function of increasing the temperature of the body by improving the blood circulation and increasing the general preference with the coffee added to the coffee bean after concentrating, drying and pulverizing the coffee beans Thereby enhancing the flavor and taste peculiar to the coffee.
Coffee is one of the favorite foods that are widely traded and consumed both domestically and globally. Coffee consumes about 6 billion cups of coffee per year globally. Korea consumes 312 cups per adult per year. As of 2011, the domestic coffee mix market is worth KRW 1.2 trillion, and the RTD coffee market 865 billion won for the coffee shop and 830 billion won for the coffee specialty shop. The total coffee market is 2.890 trillion won.
The coffee tree belongs to the family Rubiaceae. There are about 500 species and 60 species in the madder family, among which coffee trees are representative. The area where coffee trees can grow is limited and is grown in tropical and subtropical areas within ± 25 degrees of the equator, which is called [Coffee Belt]. The average annual temperature should be between 15 and 24 ° C, and the diurnal temperature should not exceed 19 ° C. It is cultivated to 500 ~ 2,400m above sea level. The high density and high acidity of arabica species in green beans is traded as special green beans grown in high altitude areas. Coffee varieties are largely divided into Arabica and Robusta species. The production of coffee beans is 70% of arabica varieties, 29% of Robusta varieties, and less than 1% of varieties of Liberique varieties. Caffeine is one of the major components of coffee. Caffeine stimulates the central nervous system and cleanses the mind. It prevents Parkinson's disease, promotes cardiac function, and acts as a diuretic. Chlorosanic acid is an antioxidant that has recently been found to inhibit neuronal cell death, reduce the onset of Alzheimer's disease, prevent dementia, inhibit brain tumors, and inhibit colorectal cancer. Figure 1 shows the structure of caffeine. In coffee, caffeine is contained in 1.0 to 1.2% of the body weight, and Sangho Lee (1997, caffeine administration effect on energy substrate utilization and exercise duration in endurance exercise) indicates that excessive intake of caffeine causes insomnia, anxiety, And may play a role in contracting blood vessels.
Deer bones are called "sacred bones" and are said to be able to treat any kind of disease that is caused by weakness of the whole body, weakness of muscular function due to boiling, ingestion, warmness, taste, and poison. Recently, deer's by-products have been found to contain functional ingredients in flesh and bone, and in particular, deer bone contains ganglioside, which is known to be contained only in antler, contains about 40% of antler . Analysis of ganglioside showed that the amount of ganglioside contained in the deer bone was 5.66 mg / g, that of ganglioside 0.77 to 2.87 mg / g in the bones of males and 0.92 to 2.31 mg / g in elk deer bone . Ganglioside is known to be a body-function-maintaining active substance which is known to activate brain cells together with hemoglobin, to improve brain function, to improve memory and concentration, and to increase immunity. Recent clinical data have also reported improvements in Parkinson's symptoms and relief of diabetic peripheral neuropathy. Deer bone extract contains protein and phospholipid, which are major components involved in skeletal formation and metabolism. It also contains chondroitin and collagen, which can help bone and joint health. It also contains minerals such as calcium and phosphorus to enhance nerve strengthening and metabolism.
Angelica is a perennial plant belonging to UmbeIliferae and its scientific name is ANGELICAE GIGANTIS RADIX. It is distributed in Jeollabuk-do, Gyeongsangnam-do, Gangwon, Gyeonggi, Pyeongan and North Hamgyong Provinces in Korea, and mainly in Gansu, Sichuan, Yunnan, Shaanxi, Hubei, and Guizhou in China. Among the angelic angel species, Angelica gigas has better blood circulation (circulation effect) which circulates the blood more smoothly than the blood, and pharmacologically promotes the blood flow of the coronary arteries and stimulates red blood cell generation. According to Donguibogam, Donggwi is good for 5 or 6 parts, stabilizes the mind and body, replenishes the blood, keeps blood circulation, stops the pain, heals dizziness, weakens the body, softens the skin , To remove vomiting and dead blood, and to increase resistance to disease.
Licorice root (licorice root) is a perennial plant of perennial rosemary beans and its scientific name is Glycyrrhiza uralensis. Origin is Siberia and is mainly distributed in China, Mongolia, Siberia and Italy. According to Dong-bo-gyung, licorice regulates the fever and fever of 5 to 6 parts, normalizes the physiology of eyes / nose / mouth / ears and feces, communicates all blood vessels, strengthens muscles and bones , To decipher the toxicity of all drugs, and to harmonize 72 kinds of stone medicine and 1200 kinds of herbal medicine to make the medicine appear well. Licorice smells unusual and has a sweet taste. The pharmacological effect is effective for detoxification, hepatitis, urticaria, dermatitis, eczema, and it is known to have Jinhae, Gadam, muscle relaxation, diuretic action, and anti-inflammatory action. The indicator substance is glycyrrhizinic acid.
When the characteristics of the coffee according to the drying method are examined, the spray drying method has a drawback in that it is difficult to maintain the flavor due to the quality deterioration during the drying process due to drying at a high temperature and a short time. As a universal drying method which has been used for coffee, there is freeze drying method. However, since it does not cause deterioration during the drying process, excellent drying method can be attained, but fragrance components during drying can be lost, drying time is long, The cost of installing and maintaining the expensive machine has been required, which has caused the increase of the production cost. The kinds of processed products using coffee have been limited to instant coffee, liquid coffee and powder coffee. Today, coffee is becoming a favorite food for most people to drink, and as it grows, coffee is expected to be a functional coffee that can help healthy body. However, domestic coffee products are coffee, prim (or milk), sugar And so on. As the taste and flavor of the coffee are maintained, a coffee product with a good function is required.
Accordingly, the inventors of the present invention have studied to solve the above problems, and have found that drinking coffee can help the immune function in the body, prevent inhibition of blood circulation due to vasoconstriction of caffeine in coffee, To provide a coffee that can warm up the body and reduce the bitter taste of the coffee while maintaining the original taste and flavor of the coffee, and a manufacturing method for manufacturing the coffee composition.
The present invention has been developed under the technical background as described above, and it is an object of the present invention to provide a new coffee composition which can be expected to increase body temperature after drinking by including a deer bone and Angelica gigas to activate a function in the body have.
Another object of the present invention is to solve the above-mentioned problems, and it is an object of the present invention to overcome the above-mentioned problems by applying a new method different from the conventional drying method, And to provide a method for solving the problem of low economic efficiency, maintaining the active ingredient of the deer bone and improving the sensory quality.
One aspect of the present invention comprises a mixture of coffee concentrate powder comprising 90 to 98% by weight of concentrated coffee powder and 2 to 10% by weight of bean powder, wherein the herbal extract mixture comprises 100 parts by weight of the whole herbal medicine extract mixture 60 to 90 parts by weight of deer bone extract, 5 to 15 parts by weight of Angelica giganta extract, 0.1 to 5 parts by weight of licorice and 5 to 20 parts by weight of stagnant water are provided.
At this time, the mixed coffee concentrated powder can be obtained by mixing the herbal medicine extract mixture and the coffee concentrate at a weight ratio of 3: 2 to 2: 1, concentrating and drying by graining.
Here, the concentration of the coffee concentrate may be 55 to 65 bix.
In addition, the concentrate of the herbal extract mixture and the coffee concentrate can be made at a degree of vacuum of 40 to 60 mbar and a temperature of 30 to 40 ° C to 65 to 80 brix.
In addition, the gyration drying may be performed at a temperature of from 140 to 160 ° C at 20 to 40 ° C under a vacuum of 5 to 9 mbar.
In addition, deer bone extract was prepared by mixing purified water at a ratio of 1: 1.5 ~ 3 by weight to deer bone without blood and then extracting at 90 ~ 105 ° C for 4 ~ 12 hours under normal pressure. Weight ratio, followed by pressure extraction at 105 to 140 ° C and 0.5 to 2 atm for 0.5 to 4 hours.
In another aspect of the present invention, there is provided a method for preparing a herbal medicine, comprising: preparing a herbal extract mixture by mixing 60 to 90 parts by weight of deer bone extract, 5 to 15 parts by weight of angelicae extract, 0.1 to 5 parts by weight of licorice, and 5 to 20 parts by weight of conidia; Mixing the crude extract mixture and the coffee concentrate, and concentrating and drying the mixture to obtain a mixed coffee concentrated powder; And a mixture of 90 to 98% by weight of a mixture of coffee-concentrated powders and 2 to 10% by weight of a bean powder, and a method for producing a coffee composition containing the extract of Angelica keiskei.
At this time, the concentration of the coffee concentrate may be 55 to 65 bix.
Here, the herbal extract mixture and the coffee concentrate may be mixed in a weight ratio of 3: 2 to 2: 1.
In addition, the concentrate of the herbal extract mixture and the coffee concentrate can be made at a degree of vacuum of 40 to 60 mbar and a temperature of 30 to 40 ° C to 65 to 80 brix.
In addition, the gyration drying may be performed at a temperature of from 140 to 160 ° C at 20 to 40 ° C under a vacuum of 5 to 9 mbar.
Deer bone extract was prepared by mixing purified water at a weight ratio of 1: 1.5 ~ 3 to deer bone without blood and then extracting the deer bone at atmospheric pressure at 90 ~ 105 ℃ for 4 ~ 12 hours. Followed by pressure extraction at 105 to 140 ° C and 0.5 to 2 atm for 0.5 to 4 hours.
The deer bone extract and the coffee containing the Angelica giganta extract of the present invention are produced by the following method.
Step 1: Preparation of herbal extract mixture
60 to 90 parts by weight of deer bone extract, 5 to 15 parts by weight of Angelica giganta extract, 0.1 to 5 parts by weight of licorice and 5 to 20 parts by weight of stagnant water are mixed to obtain a herbal extract mixture.
Deer bone extract was prepared by mixing purified water at a weight ratio of 1: 1.5 ~ 3 to deer bone without blood and then extracting the deer bone at atmospheric pressure at 90 ~ 105 ℃ for 4 ~ 12 hours. Followed by pressure extraction at 105 to 140 ° C and 0.5 to 2 atm for 0.5 to 4 hours.
More specifically, 60 to 90 parts by weight of deer bone extract, 5 to 15 parts by weight of Angelica giganta extract, 0.1 to 5 parts by weight of licorice, and 5 to 20 parts by weight of water are added to a liquid phase blender and stirred (50 to 150 rpm) Heat and mix at 70 ~ 95 ℃ for 1 ~ 3 hours. After the temperature reaches 80 ~ 95 ℃ by heating, it is kept for 30 ~ 60 minutes and sterilized.
Step 2: Preparation of a mixed coffee concentrate
The herbal extract mixture of the first stage and the coffee concentrate having a concentration of 55 to 65 bix are mixed at a weight ratio of 3: 2 to 2: 1.
The mixture is concentrated under a vacuum of 40 to 60 mbar and a temperature of 30 to 40 ° C, and then concentrated at a low concentration of 70 to 80 brix.
Step 3: Drying the geoid
The dried while adjusting the temperature of the feeding amount of 80 ~ 95 (Kg / hr) to ZCVD dryer of Eau illustration (Zeodration) method if the concentrate of step 2, at a vacuum degree of 5 ~ 9mbar at 140 ~ 160 ℃ to 20 ~ 40 ℃ To obtain a mixed coffee concentrated powder.
Step 4: Addition of bean powder
After the mixed coffee concentrated powder is crushed by passing through a mesh of a certain size, the bean powder is added. 90 to 98% by weight of the mixed coffee concentrated powder is mixed with 2 to 10% by weight of the bean powder.
According to the present invention, the deer bone, flavor and function of ginseng and licorice are added and mixed. After that, coffee concentrate is added to the mixture, and then the final bean powder is added through low temperature concentration and drying process. And thus can provide a coffee composition having excellent palatability and a method for producing the same.
Figure 1 shows the structure of caffeine.
FIG. 2 shows the results of thermal imaging of the hands of the coffee composition according to the present invention and a commercial ordinary coffee before 2 minutes after application, and 30 minutes after drinking.
Hereinafter, the present invention will be described in more detail by way of examples and accompanying drawings. The following examples are provided to further understand the present invention, but the present invention is not limited to the following examples.
[Example 1] Production of functional coffee
[Example 1-1] Preparation of coffee concentrate
The mature fruit that is opened on the coffee tree is called coffee cherry because its color or shape is similar to that of cherry, and fruit fruit is the raw material of coffee. It is also called coffee beans. Green beans are seeds separated from mature fruit that are opened in coffee trees. They are surrounded by thin shells of silver, called skin, endothelium, pulp, fiber, and silver skin. Green beans usually exist in a pair of green beans on a flat surface and are called flat beans. Sometimes it is only one bean, which is called pie. In particular, the seed taken out from the fruit is called green bean because it has a light green color, and the bean means roasted green bean at a certain temperature.
The coffee used in the present invention was 100% arabica green beans having a balance of body sensation, sourness, sweetness and flavor of coffee, and the beans were roasted using a conventional roaster. Roasting using a heat source is a processing method that determines the taste and aroma of coffee by causing physical and chemical changes in the internal structure of green beans by applying heat to coffee beans. The green beans have various flavors and tastes depending on the degree of roasting, and various conventional methods such as hot air blowing, half-air blowing, and flame-blowing can be used as the roasting method. As an example of the roasting, green beans are put into a roaster while being heated to 190 to 250 ° C. When the green beans are introduced, the temperature inside the roaster is instantaneously lowered and then gradually heated to volatilize the moisture contained in the green beans, thereby inducing high primary pumping and secondary pumping, and then cooling them as quickly as possible using a cooling fan. The prepared beans were pulverized using a pulverizer, and hot water was added to the resulting bean flour. The resulting beans were extracted with espresso at a temperature of 88 to 94 ° C and 9 bar, concentrated at a temperature of 50 to 60 ° C and 640 mmHg, concentrated to 55 to 65 brix, .
[Example 1-2] Preparation of deer bone extract
The deer bone extract is mixed with deer bone and purified water at a ratio of 1: 1.3 ~ 3 by weight in the extraction tank, left for 2 ~ 12 hours, discarded to remove blood, and this process is repeated three times. After pouring, the deer bone is mixed with purified water at a ratio of 1: 1.5 ~ 3, and the mixture is extruded at 90 ~ 105 ° C for 4 ~ 12 hours. The extract is transferred to an oil separation tank, and the remaining deer bone is mixed with purified water at a weight ratio of 1: 1.5 to 7, followed by pressure extraction at 105 to 140 ° C and 0.5 to 2 atm for 0.5 to 4 hours.
[Example 1-3] Preparation of Angelicae Radix concentrate
Domestic Chrysanthemum morifolium is used, and 10 times as much purified water is added to Chrysanthemum morifolium, and then it is subjected to normal pressure extraction at 95 ° C for 3 hours and 30 minutes. The extracted extract is filtered step by step through filtration, and filtered at 300 mesh. The filtrate is concentrated under reduced pressure at 50 ~ 60 ℃ and 640mmHg to prepare 15 ~ 25brix concentrate of Angelica giganteum.
[Example 1-4] Production of bean powder
The bean powder is obtained by grinding roasted beans at a particle size of 10 to 20 μm using a pulverizer.
[Example 1-5] Preparation of herbal extract mixture
60 to 90 parts by weight of deer bone extract, 5 to 15 parts by weight of Angelica giganta extract, 0.1 to 5 parts by weight of licorice, and 5 to 20 parts by weight of stagnant water are mixed at a temperature of 70 to 95 DEG C per 100 parts by weight of the whole crude herbal extract mixture, Is sterilized by keeping it at 80 ~ 95 ℃ for more than 30 minutes.
[Example 1-6] Preparation of mixed coffee concentrated powder
The herbal medicine extract mixture prepared in Example 1-5 and the coffee concentrate prepared in Example 1-1 were mixed at a weight ratio of 3: 2 to 2: 1, and then the mixture was vacuum-concentrated at a temperature of 40 to 60 mbar and a temperature of 30 to 40 ° C, And concentrated at a low temperature of 65 to 80 brix. The concentrate concentrated at low temperature was passed through drying of the Zeodration method to obtain a dried material. The gyration drying is carried out by adjusting the temperature from 140 to 160 ° C to 20 to 40 ° C at a vacuum of 5 to 9 mbar. The dried material was pulverized by passing through a mesh having a predetermined size.
[Example 1-7] Preparation of functional coffee
2 to 10% by weight of the bean powder prepared in Example 1-4 was added to 90 to 98% by weight of the mixed coffee concentrated powder prepared in Example 1-6 to obtain a functional coffee powder.
[Test Example 1: Sensory evaluation of coffee composition]
The flavor, sweetness, bitter taste, and overall taste of the functional coffee composition prepared in Example 1 and ordinary coffee sold on the market (Comparative Example 1) were evaluated by 35 professional sensory evaluation panels (25 female and 10 male) The degree of preference was checked by a 9-point scaling method. The sugar content of the coffee of Example 1 and Comparative Example 1 was all adjusted to 4 bix, and then the sensory evaluation was carried out. The results are shown in Table 1 below.
(1) mean value on 9-point scale (LSD analysis after 2-sample t-test; other letter shows significant difference at 5% significance level)
As a result of the sensory evaluation, the bitterness of the coffee adjusted to the same sugar content showed a significant difference in the statistical significance between the coffee of Comparative Example 1 and the coffee of Example 1 at the statistical significance level of 5% The coffee of Example 1 was 6.24 points and the coffee of Comparative Example 1 was 4.93 points on the 9 point scale, indicating that the overall quality of the coffee of the present invention of Example 1 was high. This suggests that deer bone extract, Angelica gigantus extract and licorice ingredient softly complement the bitter taste of coffee and that the inventive coffee of Example 1 using a low temperature enrichment and gyration drying technique maintains the coffee aroma well Respectively.
[Test Example 2: Comparison of body temperature change using a thermal imaging camera]
The changes in body temperature after drinking were measured for women with normal hands, feet and poor blood circulation. The equipment was InfranTec VarioCAM high resolution 384 thermal imaging camera. Changes in the body temperature of the coffee according to the present invention of Example 1 and that of the commercial ordinary coffee of Comparative Example 1 were measured immediately after drinking (after 2 minutes) and 30 minutes after drinking, and repeatedly measured over 2 days , And hand photographs were taken with the opposite hand used for drinking. The experimental results are shown in Fig.
2, it was found that the body temperature was increased immediately after drinking the coffee of Example 1 as compared with the ordinary coffee commercially available in Comparative Example 1. [ It was also found that elevated body temperature was maintained until 30 minutes after drinking. It can be seen that the components of deer bone, Angelica gigas, etc. contained in the coffee of Example 1 actively metabolizes the body and helps blood circulation.
Claims (12)
Wherein the herbal medicine extract mixture comprises 60 to 90 parts by weight of deer bone extract, 5 to 15 parts by weight of Angelica giganta extract, 0.1 to 5 parts by weight of licorice, and 5 to 20 parts by weight of stagnant water per 100 parts by weight of the whole herbal medicine extract mixture. ≪ / RTI >
The mixed coffee concentrated powder
A coffee composition comprising deer bone extract and Angelica gigantosa extract, which is prepared by mixing a crude herbal extract mixture and a coffee concentrate at a weight ratio of 3: 2 to 2: 1, concentrating and drying by graining.
Wherein the concentration of the coffee concentrate is 55 to 65 bix.
Wherein the herbal medicine extract mixture and the coffee concentrate are concentrated to a degree of vacuum of 40 to 60 mbar and a temperature of 30 to 40 DEG C to 65 to 80 brix.
Wherein the gyration drying is carried out at a temperature of 140 to 160 DEG C and a temperature of 20 to 40 DEG C under a vacuum of 5 to 9 mbar.
The deer bone extract was prepared by mixing purified water at a ratio of 1: 1.5 ~ 3 by weight to deer bone without blood and then extracting the mixture at 90~105 ° C. for 4~12 hours under normal pressure. The remaining deer bone was mixed with purified water at a weight ratio of 1: And then extracting the mixture at 105 to 140 ° C under a pressure of 0.5 to 2 atm for 0.5 to 4 hours to obtain a coffee composition containing deer bone extract and Angelica gigantosa extract.
Mixing the herbal medicine extract mixture and the coffee concentrate, and concentrating and drying the mixture to obtain a mixed coffee concentrated powder; And
90 to 98% by weight of the mixed coffee concentrated powder and 2 to 10% by weight of the bean powder are mixed.
Wherein the coffee concentrate has a concentration of 55 to 65 bix, the deer bone extract and the Angelica keiskei koidz. Extract.
Wherein the herbal extract mixture and the coffee concentrate are mixed at a weight ratio of 3: 2 to 2: 1.
Wherein the herbal extract mixture and the coffee concentrate are concentrated to a degree of vacuum of 40 to 60 mbar and a temperature of 30 to 40 DEG C to 65 to 80 brix.
Wherein the gyration drying is performed while controlling the temperature from 140 to 160 占 폚 to 20 to 40 占 폚 at a degree of vacuum of 5 to 9 mbar.
The deer bone extract was prepared by mixing purified water at a ratio of 1: 1.5 ~ 3 by weight to deer bone without blood and then extracting the mixture at 90~105 ° C. for 4~12 hours under normal pressure. The remaining deer bone was mixed with purified water at a weight ratio of 1: And then extracting the mixture at 105 to 140 ° C under 0.5 to 2 atmospheres for 0.5 to 4 hours under pressure, to obtain a coffee composition containing deer bone extract and Angelica gigantosa extract.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20160052824A (en) * | 2014-10-08 | 2016-05-13 | 원광대학교산학협력단 | Health beverage using natural materials with protection of brain cells |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20160052824A (en) * | 2014-10-08 | 2016-05-13 | 원광대학교산학협력단 | Health beverage using natural materials with protection of brain cells |
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