KR20140080470A - Chaga fermentation method for producing a highly functional coffee - Google Patents

Chaga fermentation method for producing a highly functional coffee Download PDF

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Publication number
KR20140080470A
KR20140080470A KR20140067278A KR20140067278A KR20140080470A KR 20140080470 A KR20140080470 A KR 20140080470A KR 20140067278 A KR20140067278 A KR 20140067278A KR 20140067278 A KR20140067278 A KR 20140067278A KR 20140080470 A KR20140080470 A KR 20140080470A
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KR
South Korea
Prior art keywords
coffee
mushroom
temperature
bean
drying
Prior art date
Application number
KR20140067278A
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Korean (ko)
Inventor
박승재
박창하
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박승재
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Priority to KR20140067278A priority Critical patent/KR20140080470A/en
Publication of KR20140080470A publication Critical patent/KR20140080470A/en

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Abstract

The present invention relates to a method for producing a highly functional coffee fermented with mushroom. Specifically, the present invention provides a method for preparing a high-function coffee fermented with mushroom, comprising the steps of: (a) drying the mushroom with a water content of 5% or less and grinding the mushroom to a size of 100 μm to 200 μm; (b) mixing the ground mushroom powder of step (a) with purified water in a volume ratio of 1: 2 to 1: 7; (c) extracting the material of step (b) at a temperature of 35 ° C to 65 ° C for 1 hour to 5 hours; (d) filtering the material of step (c) to obtain an extract; (e) preparing a coffee bean having a moisture content of 10% to 20%; (f) mixing the dried coffee beans of step (e): the extract of step (d) in a weight ratio of 1: 1 to 1: 3; (g) fermenting the mixed material of step (f) at a temperature of 10 ° C to 39 ° C for 1 to 48 hours; (h) removing the moisture from the coffee beans in step (g); (i) drying the coffee bean of the step (h) at a water content of 8% to 15%; (j) frying the green bean of step (i) at a temperature of 150 ° C to 250 ° C for 10 minutes to 50 minutes to commercialize the product.

Description

TECHNICAL FIELD The present invention relates to a method for producing a highly functional coffee fermented with mushroom,

The present invention relates to a method for producing a highly functional coffee fermented with mushroom.

The mushroom is a mushroom which is parasitized on birch of Siberia, North America, northern Europe and more than 45 degrees north latitude and is effective for treating adult diseases such as cancer.

In Russia, from the 16th century on,

Currently, it is recognized as an official cancer treatment drug in Russia.

It has been known that chaga mushrooms have active oxygen scavenging effect and prevent and improve aging, heart disease and hepatitis as well as cancer prevention effect. It is known that beta-glucan of chaga mushroom is an anticancer component, And prevent the recurrence of the effect is said to be.

Chaga mushrooms are temperature and moisture. When the temperature exceeds 83 degrees, the main ingredient is destroyed. If it is exposed to moisture for 7 days, it is completely oxidized and can not be eaten.

      Coffee is a processed coffee bean or a palatable food with added food additives. Its origin is taken from the Arabic gahweh to the Turkish coffeeh, which is now the coffee, and in the early 17th century Introduced in Europe and spread to popular beverages until now. Coffee is a processed food that is refined and roasted with seeds of plants. The ingredient contains caffeine, trigonelline and chlorogenic acid. Caffeine is a substance that stimulates the central nervous system or muscles . Therefore, when you drink coffee, refreshing feeling or excitement is transmitted, and there is fatigue recovery or awakening action. It has a diuretic effect and has a medicinal effect on headache, especially migraine. The bitter taste of coffee is when it is roasted by caramel with sugar.

Coffee is the fruit of the Akaneera evergreen shrub belonging to more than a thousand. It is grown in tropical regions of Africa and Southeast Asia. Origin is Ethiopian Arabica (C. arabica), Congo native Robusta species (C. canephore variant C. robusta). There is C. liberica from the west coast of Africa. Of the total world production, Arabica paper is 80%, Robusta paper is about 20%, and there are not many liberian species. While Arabica species are excellent in flavor but weak in insect pests, Robusta species are not very good in flavor and taste, but they are very strong and resistant to disease. The amount of water soluble ingredients and caffeine is higher than other varieties, so it is a type widely used for the production of instant coffee. Ribery carcass has a strong character, but production is decreasing because fragrance is lower than arabica.

    Coffee is produced through processes such as selection, roasting, grinding, extraction, concentration, and drying of beans. Roasting technology, when roasted soybeans firepower, coffee, soybean oil, sugar, and fragrance ingredients cause chemical changes, resulting in a unique flavor, aroma and flavor of coffee. Bitter taste increases with less roasting. In addition, sugar is caramelized and brownish brown.

   Prior art relating to the present invention includes a patent application 10-2009-0067162 (functional coffee and its manufacturing method, etc.).

 The harvested coffee beans are pulverized by dry or wet methods. In addition, fermentation process is carried out in order to remove the skin and mucus. Through this process, there is a bad odor in coffee bean sprouts, which lowers the quality of coffee. In addition, as the time passes after the roasting of the coffee, rancidity occurs and the taste, aroma and quality are rapidly deteriorated.

The aim of the present invention is to improve the quality of coffee by lowering the odor of green beans produced during the fermentation of coffee beans by separating the pulp of coffee beans and reducing the occurrence of acidosis after roasting.

The present invention relates to a method for producing a highly functional coffee fermented with mushroom. Specifically, the present invention provides a method for preparing a high-function coffee fermented with mushroom, comprising the steps of: (a) drying the mushroom with a water content of 5% or less and grinding the mushroom to a size of 100 μm to 200 μm; (b) mixing the ground mushroom powder of step (a) with purified water in a volume ratio of 1: 2 to 1: 7; (c) extracting the material of step (b) at a temperature of 35 ° C to 65 ° C for 1 hour to 5 hours; (d) filtering the material of step (c) to obtain an extract; (e) preparing a coffee bean having a moisture content of 10% to 20%; (f) mixing the dried coffee beans of step (e): the extract of step (d) in a weight ratio of 1: 1 to 1: 3; (g) fermenting the mixed material of step (f) at a temperature of 10 ° C to 39 ° C for 1 to 48 hours; (h) removing the moisture from the coffee beans in step (g); (i) drying the coffee bean of the step (h) at a water content of 8% to 15%; (j) frying the green bean of step (i) at a temperature of 150 ° C to 250 ° C for 10 minutes to 50 minutes to commercialize the product.

The coffee bean of the present invention has no odor and has low acidity after roasting, which enhances storage stability. The coffee of the present invention has no mouth drying phenomenon commonly occurring in all coffees after drinking coffee. In addition, the caffeine content of the coffee is significantly lowered, thereby improving the side effects.

In order to accomplish the above object, the present invention relates to a method for producing a highly functional coffee fermented with mushroom. Specifically, the present invention provides a method for preparing a high-function coffee fermented with mushroom, comprising the steps of: (a) drying the mushroom with a water content of 5% or less and grinding the mushroom to a size of 100 μm to 200 μm; (b) mixing the ground mushroom powder of step (a) with purified water in a volume ratio of 1: 2 to 1: 7; (c) extracting the material of step (b) at a temperature of 35 ° C to 65 ° C for 1 hour to 5 hours; (d) filtering the material of step (c) to obtain an extract; (e) preparing a coffee bean having a moisture content of 10% to 20%; (f) mixing the dried coffee beans of step (e): the extract of step (d) in a weight ratio of 1: 1 to 1: 3; (g) fermenting the mixed material of step (f) at a temperature of 10 ° C to 39 ° C for 1 to 48 hours; (h) removing the moisture from the coffee beans in step (g); (i) drying the coffee bean of the step (h) at a water content of 8% to 15%; (j) frying the green bean of step (i) at a temperature of 150 ° C to 250 ° C for 10 minutes to 50 minutes to commercialize the product.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to enable those skilled in the art to more fully understand the present invention.

Example

The dried Colombian arabica green beans were prepared by the method of the above invention, roasted and ground, and coffee was extracted and prepared for tasting.

Comparative Example

Dried Colombian Arabica green beans were roasted and ground, and coffee was extracted and prepared for tasting.

The extracts of coffee produced according to Examples and Comparative Examples were evaluated by the following method. The evaluation method was to evaluate the satisfaction of coffee samples of the examples and comparative examples for 30 men and women in their 20s and 40s. The degree of satisfaction was evaluated using the five-point method of taste, incense, For the sensory test items (very bad: 1 point, slightly worse: 2 points, average: 3 points, slightly better: 4 points, very good: 5 points).

The coffee produced according to the examples and the comparative examples was evaluated by the following method while being left for 10 days at a relative humidity of 50% and a temperature of 25. The evaluation method was to evaluate the change of flavor and taste according to the storage period of the examples and the comparative coffee for 20 males and 20 females of 20 ~ 30 years. The 5 point method (very bad: 1 point, slightly worse: 2 points, Bo

3 points, a little good: 4 points, very good: 5 points).

≪ Evaluation table when coffee beans are extracted and tasted > division incense flavor Dryness Overall likelihood Example 4.8 4.9 4.9 4.9 Comparative Example 4.2 4.1 1.6 3.9

<Changes in fragrance of roasted beans> division 1 day 2 days 3 days 4 days 5 days 6 days 7 days 8 days 9th 10 days Example 5 5 5 5 4.8 4.8 4.7 4.6 4.4 3.9 Comparative Example 5 4.8 4.3 4.0 3.8 2.6 2.2 1.5 1.2 One

<The taste change of espresso made with roasted beans> division 1 day 2 days 3 days 4 days 5 days 6 days 7 days 8 days 9th 10 days Example 5 5 5 5 5 4.8 4.6 4.3 4.2 3.9 Comparative Example 5 4.7 4.5 3.8 3.3 2.8 2.0 1.7 1.4 1.1

<Analysis table of coffee beans> division moisture
(%)
Fat
(%)
protein
(%)
carbohydrate
(%)
Ash
(%)
Caffeine
(%)
Example 12.7 12.8 10.7 60.2 3.6 0.20 Comparative Example 12.6 13.9 10.4 59.8 3.3 1.26

Referring to Table 1, it can be seen that the flavor and taste of the Examples were improved compared to the Comparative Examples, and the drying phenomenon of the mouth, especially after drinking coffee, was remarkably lowered, and the overall preference was greatly improved.

Referring to Table 2, it can be seen that the flavor of the coffee is remarkably maintained for a long period of time in the example than the comparative example, and the flavor of the coffee is maintained for a long period of time in the case of the example according to the comparative example. Also, referring to Table 4, it can be seen that the caffeine component of the Example is significantly lower than that of the Comparative Example.

Claims (1)

(a) drying the mushroom with a moisture content of 5% or less, and pulverizing the mushroom to a size of 100 mu m to 200 mu m respectively;
(b) mixing the ground mushroom powder of step (a) with purified water in a volume ratio of 1: 2 to 1: 7;
(c) extracting the material of step (b) at a temperature of 35 ° C to 65 ° C for 1 hour to 5 hours;
(d) filtering the material of step (c) to obtain an extract;
(e) preparing a coffee bean having a moisture content of 10% to 20%;
(f) mixing the dried coffee beans of step (e): the extract of step (d) in a weight ratio of 1: 1 to 1: 3;
(g) fermenting the mixed material of step (f) at a temperature of 10 ° C to 39 ° C for 1 to 48 hours;
(h) removing the moisture from the coffee beans in step (g);
(i) drying the coffee bean of the step (h) at a water content of 8% to 15%;
(j) frying the green bean in step (i) at a temperature of 150 ° C to 250 ° C for 10 minutes to 50 minutes to produce a high-functional coffee fermented with a mushroom.
KR20140067278A 2014-06-02 2014-06-02 Chaga fermentation method for producing a highly functional coffee KR20140080470A (en)

Priority Applications (1)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160057618A (en) * 2014-11-14 2016-05-24 주식회사 코시스바이오 Preparation of acetic acid fermented coffee juice containing increased trigonillien content
KR20190084004A (en) * 2019-06-25 2019-07-15 주식회사 커피시대 Process for producing coffee containing functional substance.
KR20200018963A (en) * 2018-08-13 2020-02-21 세명대학교 산학협력단 Coffee green beans comprising ferment complex extracts including vegetable worms as effective component and manufacturing method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160057618A (en) * 2014-11-14 2016-05-24 주식회사 코시스바이오 Preparation of acetic acid fermented coffee juice containing increased trigonillien content
KR20200018963A (en) * 2018-08-13 2020-02-21 세명대학교 산학협력단 Coffee green beans comprising ferment complex extracts including vegetable worms as effective component and manufacturing method thereof
KR20190084004A (en) * 2019-06-25 2019-07-15 주식회사 커피시대 Process for producing coffee containing functional substance.

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