KR20140089137A - Coffee drink composition containing a steaming coffee extract and a low-temperature coffee extract, and method of preparing the same - Google Patents

Abstract

The present invention relates to a method for preparing a coffee extract having a low caffeine content and a high extraction yield, and to a coffee beverage containing the coffee extract, and more specifically, to a method for preparing a coffee extract having a low caffeine content and an excellent flavor unique to coffee by using a coffee extract extracted from coffee beans, which are obtained by steaming and grinding raw coffee beans with low-temperature water.

Description

[0001] The present invention relates to a coffee beverage composition containing a steamed coffee extract and a low-temperature extracted coffee extract, and a method of preparing the coffee beverage composition,

 The present invention relates to a coffee beverage composition comprising a steam-treated coffee extract and a low-temperature extracted coffee extract, and a process for producing the same. More specifically, a coffee extract having a high extraction yield and a low caffeine content and a low-caffeine coffee extract are added by steaming to produce a coffee having low caffeine content and taste of coffee Coffee beverage composition and a process for producing the same.

Coffee is a fruit obtained from tropical evergreen shrubs and is a symbolic drink made by harmonizing unique taste and fragrance. It contains various chemicals such as caffeine, tannin, fat, protein, fiber, sugar and aromatic compounds. .

Since green beans are not well suited for drinking as they are fishy, coffee is mainly made by grinding roasted coffee beans and dipping them in hot water, or by extracting them through high pressure water. In other words, by roasting the beans, you can get rid of the pungent flavor and pungent flavor of soybean, and enjoy the distinctive flavor of the bean when roasted. In the process of roasting coffee beans, about 700 chemical reactions take place by applying heat to green beans.

To make coffee suitable for drinking, first dry green coffee beans and roast at 130 ~ 260 ℃ for 10 ~ 20 minutes and cool immediately. During roasting, flavor is formed, water is removed by 10 ~ 12%, sugar is caramelized and proteins are also degraded. These roasted coffee beans are called roasted coffee beans and are used to make various processed products.

In the process of roasting the beans, the temperature of the roaster itself reaches 600 ° C. The temperature of the coffee beans reaches 200 to 260 ° C, and the coffee beans are exposed to high temperatures. Therefore, the active ingredients contained in the beans are reduced, .

As of January 1, 2013, liquid foods containing more than 0.15 mg / mL of caffeine according to the KFDA notification will display the phrase "Please be careful with ingestion by children, pregnant women and caffeine-sensitive persons" and "Contains high-caffeine" The caffeine content should be indicated.

As consumer sensitivity to caffeine increases, so does the effort to reduce caffeine in coffee.

Korean Patent Laid-Open No. 10-0870923 discloses a method for producing a coffee extract through pressurization using low temperature water below 40 ° C to obtain a coffee extract having a low content of caffeine, The total solids are low and it is difficult to expect the unique taste of coffee.

Korean Patent Laid-Open No. 10-1060203 also extracts coffee beans that have not been roasted through No. 9 steaming, but since they do not undergo roasting process, the intrinsic fermentation odor generated after the boiling and boiling of the soy beans permeates into the coffee beans It inhibited the coffee sensuality.

Accordingly, the present invention has been completed to provide a coffee having a superior flavor to a conventional coffee, while providing a coffee having a high extraction yield and a low caffeine content to consumers.

KR 10-0870923 KR 10-1060203

It is an object of the present invention to provide a coffee extract having a high coffee yield and a low caffeine content and excellent taste and flavor inherent in the preparation of coffee beverage, and a process for producing the same.

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

In order to achieve the above object,

(a) a blending step of blending two or three kinds of starch to a total weight of 100% by weight;

(b) steaming the mixed green beans at a temperature of 95 to 110 ° C for 2 to 5 hours;

(c) hot-air drying the green beans grown in the above step at a temperature of 40 to 60 ° C for 1 to 5 hours;

(d) repeating the steps (b) to (c) 5 to 9 times;

(e) The green beans that have undergone all of the above steps are dispersed for 2 to 18 minutes at a temperature of 160 to 210 DEG C with a distribution value of Agtron value of whole bean of 35 to 45 and a ground bean of Agtron value of 41 to 51 A roasting step for roasting the beans;

(f) The green beans roasted only in the step (a) are roasted at an Agtron value of 35 to 45 for a whole bean and an Agtron value of 41 to 51 for a ground bean to produce a bean , Distribution phase;

(g) a grinding step of grinding the roasted coffee beans in the steps (e) and (f) to a grain size of 1.7 to 1.9 mm;

(h) 1300 to 1800 parts by weight of water at 93 to 97 占 폚 is added to 100 parts by weight of the pulverized beans by using the pulverized coffee beans obtained in the step (e) Filtering for 15 to 30 minutes after extraction;

(i) 1300 to 1800 parts by weight of water at 15 to 35 ° C is added to 100 parts by weight of the pulverized powdered beans through step (f), and the mixture is extracted at 10 to 40 ° C for 40 to 60 minutes ) And filtering the resultant mixture;

(j) filtering the filtrate obtained in steps (h) and (i) at a rate of 4,800 to 5,000 rpm for 10 to 25 minutes Lt; / RTI > to obtain a coffee extract; And

(k) mixing the coffee extract of step (h) obtained in step (h) and the coffee extract obtained in step (j) in a weight ratio of 6: 1 to 9: 4, The present invention provides a method for producing a coffee extract having a high yield.

The present invention also provides a coffee extract having excellent flavor inherent to the coffee produced by the above method and having a low caffeine content and a coffee beverage containing the coffee extract.

According to the present invention, a coffee beverage manufacturing method using a coffee extract having a low caffeine content and a high extraction yield can provide a coffee beverage having excellent flavor and sensuality of coffee by adding steaming treatment of green beans and low-temperature extracted coffee extract .

1 shows a manufacturing process diagram of the present invention.

Hereinafter, the present invention will be described in detail.

Ⅰ. Process for the production of coffee extract

The present invention provides a method for producing a coffee extract having a low caffeine content and a high extraction yield,

(a) a blending step of blending two or three kinds of starch to a total weight of 100% by weight;

(b) steaming the mixed green beans at a temperature of 95 to 110 ° C for 2 to 5 hours;

(c) hot-air drying the green beans grown in the above step at a temperature of 40 to 60 ° C for 1 to 5 hours;

(d) repeating the steps (b) to (c) 5 to 9 times;

(e) The green beans that have undergone all of the above steps are dispersed for 2 to 18 minutes at a temperature of 160 to 210 DEG C with a distribution value of Agtron value of whole bean of 35 to 45 and a ground bean of Agtron value of 41 to 51 A roasting step for roasting the beans;

(f) The green beans roasted only in the step (a) are roasted at an Agtron value of 35 to 45 for a whole bean and an Agtron value of 41 to 51 for a ground bean to produce a bean , Distribution phase;

(g) a grinding step of grinding the roasted coffee beans in the steps (e) and (f) to a grain size of 1.7 to 1.9 mm;

(h) 1300 to 1800 parts by weight of water at 93 to 97 占 폚 is added to 100 parts by weight of the pulverized beans by using the pulverized coffee beans obtained in the step (e) Filtering for 15 to 30 minutes after extraction;

(i) 1300 to 1800 parts by weight of water at 15 to 35 ° C is added to 100 parts by weight of the pulverized powdered beans through step (f), and the mixture is extracted at 10 to 40 ° C for 40 to 60 minutes ) And filtering the resultant mixture;

(j) filtering the filtrate obtained in steps (h) and (i) at a rate of 4,800 to 5,000 rpm for 10 to 25 minutes Lt; / RTI > to obtain a coffee extract; And

(k) mixing the coffee extract of step (h) obtained in step (j) with the coffee extract of step (i) in a weight ratio of 6: 1 to 9: 4.

It is preferable to blend coffee beans with three or less of them in order to maintain a stable supply and demand and to maintain a constant quality. However, in the present invention, the coffee beans having two different characteristics To create a differentiated blend of coffee with a new flavor and aroma.

The coffee beans used in the present invention are not particularly limited as long as they are commonly used in the art. Preferably Brazil No. 2, Costa Rica SHB, Guatemala SHB, Ethiopian Shido G4 and Colombia Excelso. ≪ / RTI >

The selected coffee beans are placed in a boil, heated, and steamed at 95 to 110 ° C for 2 to 5 hours. The green seeds that have undergone the first steaming step are greenish and unsuitable for drinking. Therefore, after further drying for 1 to 5 hours at a temperature of 40 to 60 ° C, the mixture was further processed to be suitable for drinking through the steaming process five times. The steamed green coffee beans which were roasted one to five times were still greenish and smell of soybeans was strong, making them unsuitable for drinking. Stiming process more than 6 times was long and it was not suitable for commercial mass production application. Most preferably, the 5 times steaming has less smell of soybeans, shortens roasting time and has an intrinsic flavor of coffee.

The process for producing a coffee extract having a low caffeine content and a high extraction yield according to the present invention includes a step of steaming and a step of hot air drying to distribute roasted rice roots 5 to 9 times at 160 to 210 DEG C for 2 to 18 minutes .

The steamed coffee beans and unprocessed coffee beans were added at 200 ° C using a Brambati KA5 roaster at 180-240 ° C for 10-14 minutes; The roasting chromaticity was full-city roasted with the Agtron value of 35-45 for the whole bean of Javalytics RDA-D and the Agtron value of 41 ~ 51 for the ground bean.

The SCAA classification is based on the Agtron value. The SCAA classification is based on Agtron's M-basic / E10-CP machine in 8 steps. Classify. In the present invention, a machine called Javalyitcs RAD-D from Agtron was used.

The more times the steaming process is processed, the less time it takes to roast. However, when roasting for a short time, the sour taste is strong, and if the heat is not properly supplied, the flavor and aroma will not be expressed properly, resulting in a mangling taste and plastic feeling. Because the taste will disappear, roasting should be done according to each eggplant condition.

The finer the particles are, the larger the amount of the coffee is extracted. However, since the fine powder is easily dissolved in water, it causes a bad taste. Therefore, the size of the beverage should be adjusted to 1.8 ± 0.1 mm and less than 20% Crushing is preferred for extraction efficiency and filter clogging prevention during extraction. In addition, it emits carbon dioxide, which is a cause of the taste of ground coffee beans, and crushes it within 7 days after roasting so as to achieve the best taste and aroma by minimizing rancidity after long storage. The packaging was performed within one day after grinding.

 Next, extraction and filtration are performed. In order to achieve an optimum balance of taste, 5.5 to 7.5 wt% of ground coffee beans is added to purified water, followed by infusion brewing at normal pressure .

In the coffee extraction process, hot water is first put into the extraction tank to preheat and discharge. Then, ground coffee beans and flatten the surface to make it flat. The ground coffee beans that have undergone the steaming process at the time of coffee extraction are poured into water at a temperature of 93 to 97 DEG C in an amount of 1300 to 1800 parts by weight based on 100 parts by weight of the ground coffee beans and heated at 70 DEG C to 80 DEG C for 15 to 30 minutes for extraction Followed by filtering.

The ground coffee beans which have not been subjected to the steaming process are added with 1,300 to 1,800 parts by weight of water at a temperature of 15 to 35 DEG C per 100 parts by weight of the ground coffee beans and extracted at 10 to 40 DEG C for 40 to 60 minutes Followed by filtering. Since low soluble components are extracted at low temperature extraction, the roasting strength is increased to increase the soluble component.

Caffeine contained in coffee is water-soluble and has a property of dissolving in water at 70 ° C or higher. Therefore, it is advantageous in that low caffeine amount can be extracted at low temperature extraction.

In order to quickly separate the coffee sludge and the extract after completion of the extraction, the filtration system generally performs a primary centrifugal filtration for 10 to 25 minutes at a speed of 4,800 to 5,000 rpm, Perform secondary filtration with membrane filter.

The steamed coffee extract obtained by the centrifugal separation: low temperature extracted coffee extract is mixed at a weight ratio of 6: 1 to 9: 4.

Ⅱ. Coffee drink

The coffee extract prepared by the process of the present invention Coffee extracts can be used as a base for various coffee beverages such as black coffee, sweet americano, latte coffee, and mocha coffee, which is highly utilized in the production of coffee beverages.

The present invention provides a coffee beverage comprising a coffee beverage comprising the coffee extract and comprising one or more steps selected from the steps consisting of cooling, centrifuging, filtering, homogenizing and sterilizing the coffee extract .

The coffee beverage of the present invention comprises, relative to the total weight of the coffee beverage composition, 45 to 60% by weight of the steamed coffee extract (solids: 1.5% or more); 10 to 20% by weight of the low-temperature extracted coffee extract (solid content: not less than 3.0%); 1 to 10% by weight of white sugar; 0.01 to 0.1% by weight of potassium carbonate; 0.001 to 0.1% by weight of vitamin C; 0.1 to 2% by weight of a coffee flavoring agent; And water balance.

The steamed coffee extract (solid content: 1.5% or more) contained in the coffee beverage composition of the present invention is preferably contained in an amount of 45 to 60% by weight based on the total weight of the composition. When the above-mentioned range is satisfied, it contains an ideal coffee solids as a coffee beverage and is excellent in sensory properties.

The low-temperature extracted coffee extract (solid content: not less than 3.0%) contained in the coffee beverage composition of the present invention is preferably contained in an amount of 10 to 20% by weight based on the total weight of the composition. When the above-mentioned range is satisfied, it has the most ideal sensation as a coffee beverage.

The coffee beverage of the present invention may further include at least one selected from the group consisting of coffee powder, coffee concentrate, dextrin, milk, skim milk powder, whole milk powder, vanilla syrup and caramel syrup.

The coffee beverage of the present invention may further contain components (for example, emulsifiers, stabilizers, fragrances, etc.) that are conventionally used for preparing beverage compositions in addition to the components described above.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples. However, the following examples and experimental examples illustrate the present invention concretely, and the scope of the present invention is not limited by the following examples and experimental examples.

<Comparison Manufacturing example  1> Preparation of coffee extract

Colombia Excelso, Brazil No.2 sprouts were blended with 7: 3, roasted and ground, 5.5 ~ 7.5% of the number of extracts were weighed, placed in a coffee extraction tank, hot water using ion exchange water at 95 ℃ ± 2 was added, The extraction was carried out for 30 minutes by the leaching method. The extracts were first filtered by centrifugation at 4,800 ~ 5,000 rpm and then secondary filtered with a 1 ~ 10 ㎛ filter to prepare a coffee extract.

Steaming  Preparation of Processed Coffee Extracts

< Manufacturing example  1>

Colombia Excelso and Brazil No. 2 green beans were blended in a ratio of 7: 3, and the mixture was steamed at 95 to 110 ° C for 2 to 5 hours, steaming at 40 to 60 ° C for 1 to 5 hours After the hot air drying, the steaming process is repeated 5 times and the hot air drying is performed 5 times. Roasting and grinding of steamed green bean were performed and 5.5 ~ 7.5% of the number of extracts were weighed and placed in a coffee extraction tank. Hot water using ion exchange water at 95 ° C ± 2 was introduced and extraction was carried out for 30 minutes by leaching at normal pressure . The extracts were first filtered by centrifugation at 4,800 ~ 5,000 rpm and then secondary filtered with a 1 ~ 10 ㎛ filter to prepare a coffee extract.

<Comparison Manufacturing example  2>

Colombia Excelso and Brazil No. 2 green beans were blended in a ratio of 7: 3, and the mixture was steamed at 95 to 110 ° C for 2 to 5 hours, steaming at 40 to 60 ° C for 1 to 5 hours After the hot air drying, the steaming process is performed once, and the hot air drying is performed once. Roasting and grinding of steamed green bean were performed and 5.5 ~ 7.5% of the number of extracts were weighed and placed in a coffee extraction tank. Hot water using ion exchange water at 95 ° C ± 2 was introduced and extraction was carried out for 30 minutes by leaching at normal pressure . The extracts were first filtered by centrifugation at 4,800 ~ 5,000 rpm and then secondary filtered with a 1 ~ 10 ㎛ filter to prepare a coffee extract.

<Comparison Manufacturing example  3>

The coffee bean extract Comparative Preparation Example 3 was prepared by adding the green beans to a boiling machine and steaming the coffee beans, and performing the steaming process and the hot air drying process twice.

<Comparison Manufacturing example  4>

The coffee extracts prepared in Preparation Example 4 were prepared in the same manner as in Preparation Example 1, except that the green beans were placed in a boiling machine and steamed, steamed and hot air dried three times.

<Comparison Manufacturing example  5>

The coffee extract was prepared in the same manner as in Preparation Example 1, except that the green beans were placed in a steam boiler and steamed, steamed and hot air dried four times.

< Manufacturing example  2>

A coffee extract Preparation Example 2 was prepared by extracting the green beans in a steaming machine under the same conditions as in Preparation Example 1, except that steaming and steaming were carried out six times.

< Manufacturing example  3>

The coffee extract Preparation Example 3, which was extracted under the same conditions as in Preparation Example 1, except that the green beans were put in a boiling machine and steamed, steaming and hot air drying were performed seven times.

< Manufacturing example  4>

The coffee extract preparation example 4, which was extracted under the same conditions as in the above-mentioned preparation example 1, except that the green beans were placed in a steam boiler and steamed, steaming and hot air drying were performed eight times.

< Manufacturing example  5>

A coffee extract Preparation Example 5 was prepared by extracting the green beans in a steaming machine under the same conditions as in Preparation Example 1, except that steam steaming and hot air drying were conducted 9 times.

< Manufacturing example  6> Preparation of low-temperature coffee extract

Colombia Excelso, Brazil No.2 sprouts were blended with 7: 3, roasted and ground, 5.5 ~ 7.5% of the number of extracts was weighed, placed in a coffee extraction tank, water was added at 25 ℃ ± 2, The extraction was carried out for 50 minutes by the leaching method. The extract was subjected to primary filtration by centrifugation at 4,800 to 5,000 rpm, followed by secondary filtration with a 1 to 10 μm filter to prepare a coffee extract

The manufacturing process is shown in Fig.

< Test Example  1> Analysis of caffeine content of coffee extract

The caffeine analysis of the coffee extracts of Comparative Preparations 1 to 5 and Preparation Examples 1 to 6 was performed by Bradbury et al. (Bradbury A, Weers M. Non-volatile compounds analysis in coffee Kaft Eur. 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 ° C, the mobile phase was water (A) and methanol (B), 0-5 minutes 5% methanol; 5 to 25 minutes 50% methanol; 25-27 min 85% methanol; 27-37 min 85% methanol; 37-39 min 5% methanol; The gradient was given in 5% methanol for 39-42 min. The solvent flow rate was 0.8 ml / min and the wavelength of the detector was 280 nm. The results are shown in Table 1 below.

division Caffeine (mg / 100g) Comparative Preparation Example 1 134.6 Comparative Production Example 2 126.0 Comparative Production Example 3 122.0 Comparative Production Example 4 120.2 Comparative Preparation Example 5 119.4 Production Example 1 117.0 Production Example 2 116.3 Production Example 3 114.0 Production Example 4 110.2 Production Example 5 108.3 Production Example 6 105.0

< Test Example  2> Extraction yield of coffee extract

The yields of the coffee extracts obtained in Comparative Preparation Examples 1 to 5 and Preparation Examples 1 to 6 were measured to improve the coffee extraction yield according to the boiling time. The results are shown in Table 2 below.

< Test Example  3> Sensory evaluation of coffee extract

In order to evaluate the flavor, sweetness, sourness, bitter taste, intrinsic feeling of coffee and overall acceptability of the coffee extracts of Comparative Production Examples 1 to 5 and Production Examples 1 to 6, coffee drinks were usually enjoyed or coffee product development experience Sixteen subjects were selected and the preferred degree of each item was examined by the 5 point scale method. When the standard value is 3.0 or more, the acceptance process is performed. The results are shown in Table 2 below.

division Extraction yield (%) Flavor sweetness Sour taste bitter A unique feeling of coffee Comprehensive preference Comparative Preparation Example 1 85% 3.44 2.90 2.90 3.30 3.60 3.76 Comparative Production Example 2 85% 1.20 2.13 2.00 1.94 1.19 1.31 Comparative Production Example 3 85.7% 1.20 1.50 2.00 2.10 1.45 1.45 Comparative Production Example 4 86% 1.81 1.45 2.00 1.97 2.45 2.06 Comparative Preparation Example 5 86.4% 2.00 1.86 2.10 2.20 2.56 2.10 Production Example 1 87.2% 3.15 2.88 3.13 3.50 3.45 3.44 Production Example 2 87% 3.06 2.69 3.13 3.31 3.44 3.31 Production Example 3 87.2% 3.12 3.08 3.12 3.23 3.31 3.44 Production Example 4 88.8% 3.15 3.38 3.12 3.45 3.44 3.43 Production Example 5 89.3% 3.21 3.40 3.00 3.50 3.35 3.45 Production Example 6 80.0% 4.5 4.5 4.0 3.8 4.5 4.76

As shown in Table 1, the caffeine content of the coffee extract extracted from the above was lowered as the steaming process was increased. The lowest caffeine content extract was low temperature extracted coffee extract.

In addition, as shown in [Table 2], it was found that the yield of the extracted steamed coffee extract was improved as the steaming process was increased.

As a result of the sensory evaluation of the coffee extract according to Test Example 3, Comparative Production Example 1 and Production Examples 1 to 6 were found to be superior in flavor, distinctive feeling of coffee, and overall preference. In Comparative Production Examples 2 to 5 It was found to be inferior to the production example. However, there was no significant difference in sensory properties from Production Examples 1 to 5, and they showed similar sensory performances.

As a result of examining the comparative preparation examples and the production examples, the importance of the steaming process and the low temperature extraction process for lowering the coffee caffeine content was confirmed. However, as the steaming process increases, the processing cost increases. Therefore, it is important to find the optimum value of the stemming process with less caffeine content.

Manufacture of coffee beverages

As a result of the above Test Example, coffee beverages were prepared using Preparation Examples 1 and 6 according to the present invention, which are low in caffeine content and excellent in sensory properties, and Comparative Preparation Example 1, Respectively.

< Example  1>

45% by weight of a coffee extract (solid content: 1.5% or more) using the steamed coffee extracting water in Production Example 1, 10.0% by weight of low-temperature extracted coffee extract (solid content: 3.0% or more) of Manufacturing Example 6, 3.0% by weight of white sugar, 0.030% by weight of vitamin C, 0.015% by weight of vitamin C, 1.0% by weight of coffee flavor and 40.95% by weight of water were mixed and stirred at a speed of 10,000 rpm and subjected to a filtration process, followed by a homogenization process (180 bar) and ultra high temperature sterilization To prepare a coffee beverage of Example 1.

Comparative Example  One

48% by weight of coffee coffee extract (solid content: 1.5% or more), 3.0% by weight of white sugar, 0.035% by weight of potassium carbonate, 0.015% by weight of vitamin C, 1.0% by weight of coffee aroma and 47.95% rpm, followed by filtration, followed by homogenization (180 bar) and UHT sterilization to prepare a coffee beverage of Comparative Example 1.

< Example  2> Steaming  Processing and production of coffee beverage using low temperature extraction coffee extract

45% by weight of a steamed coffee extract (solid content: 1.5% or more), 10% by weight of a low-temperature extracted coffee extract (solid content: 3.0% or more), 3.0% by weight of white sugar, 0.035% by weight of potassium carbonate in the same manner as in Example 1, , 0.015 wt.% Of vitamin C, 1.0 wt.% Of coffee aroma, and 40.95 wt.% Of water were mixed and stirred at 10,000 rpm, filtered, homogenized and UHT sterilized to prepare Americano coffee beverage.

In addition to the above-mentioned water, various coffee beverages can be prepared by adding coffee powder, coffee concentrate, dextrin, milk, skimmed milk powder, whole milk powder, vanilla syrup and caramel syrup, fresh cream, cocoa powder and the like as needed.

< Test Example  4> Coffee beverage sensory evaluation

The sensory evaluation of the coffee beverage of Example 1 and Comparative Example 1 was carried out by the following method. In order to objectively evaluate the intrinsic flavor (Fragrance / Aroma), Flavor, Aftertaste, Acidity, Body, Balance and overall preference, Drink Products Development Researcher As a subject, coffee beverage using coffee extract was subjected to sensory evaluation according to each item. The degree of preference according to each item was examined by the 5 point scaling method. The higher the score, the higher the preference. The sensory evaluation results are shown in Table 3 below.

division Americano Example 1 Comparative Example 1 Fragrance (Aroma) 3.5 3.0 Flavor 4.1 3.5 Aftertaste 3.5 3.3 Acidity 3.0 3.1 Body (Body) 4.0 3.6 Balance 4.0 3.8 Comprehensive preference 3.7 3.4

As shown in Table 3, it can be seen that the coffee beverage <Example 1> prepared according to the production method of the present invention has a high flavor, taste, aft, acidity, body sensation, harmony and overall acceptability as a whole.

Claims (6)

(a) a blending step of blending two or three kinds of starch to a total weight of 100% by weight;
(b) steaming the mixed green beans at a temperature of 95 to 110 ° C for 2 to 5 hours;
(c) hot-air drying the green beans grown in the above step at a temperature of 40 to 60 ° C for 1 to 5 hours;
(d) repeating the steps (b) to (c) 5 to 9 times;
(e) The green beans that have undergone all of the above steps are dispersed for 2 to 18 minutes at a temperature of 160 to 210 DEG C with a distribution value of Agtron value of whole bean of 35 to 45 and a ground bean of Agtron value of 41 to 51 A roasting step for roasting the beans;
(f) The green beans roasted only in the step (a) are roasted at an Agtron value of 35 to 45 for a whole bean and an Agtron value of 41 to 51 for a ground bean to produce a bean , Distribution phase;
(g) a grinding step of grinding the roasted coffee beans in the steps (e) and (f) to a grain size of 1.7 to 1.9 mm;
(h) 1300 to 1800 parts by weight of water at 93 to 97 占 폚 is added to 100 parts by weight of the pulverized beans by using the pulverized coffee beans obtained in the step (e) Filtering for 15 to 30 minutes after extraction;
(i) 1300 to 1800 parts by weight of water at 15 to 35 ° C is added to 100 parts by weight of the pulverized powdered beans through step (f), and the mixture is extracted at 10 to 40 ° C for 40 to 60 minutes ) And filtering the resultant mixture;
(j) filtering the filtrate obtained in steps (h) and (i) at a rate of 4,800 to 5,000 rpm for 10 to 25 minutes Lt; / RTI &gt; to obtain a coffee extract; And
(k) mixing the coffee extract of step (h) obtained in step (h) and the coffee extract obtained in step (j) in a weight ratio of 6: 1 to 9: 4, A method for producing a coffee extract having high yield. A coffee extract having a low caffeine content and high extraction yield, prepared from any one of claims 1 to 6. A coffee drink, characterized by comprising a coffee extract according to claim 2. The coffee drink according to claim 3, which is prepared by including one or two or more steps selected from the steps consisting of cooling, centrifuging, filtering, homogenizing and sterilizing the coffee extract. 4. The coffee beverage composition of claim 3, wherein the coffee beverage comprises, relative to the total weight of the coffee beverage composition,
45 to 60% by weight of the steamed coffee extract (solid content: 1.5% or more);
10 to 20% by weight of the low-temperature extracted coffee extract (solid content: not less than 3.0%);
1 to 10% by weight of white sugar;
0.01 to 0.1% by weight of potassium carbonate;
0.001 to 0.1% by weight of vitamin C;
0.1 to 2.0% by weight of a coffee flavoring agent; And
A coffee drink, comprising a water balance. The coffee beverage according to claim 3, wherein the coffee beverage further comprises at least one selected from the group consisting of coffee powder, coffee concentrate, dextrin, milk, skim milk powder, whole milk powder, vanilla syrup and caramel syrup. beverage.

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