KR20150025040A - Sterilization method for manufacturing green coffee bean - Google Patents

Abstract

The present invention relates to a manufacturing method for sterilizing green coffee beans without roasting or heating. According to the manufacturing method of the present invention, functional ingredients in the green coffee beans such as chlorogenic acid, caffeine, amino acids, and monosaccharides can be preserved as much as possible, and the caffeine content can be controlled by blending the sterilized green coffee beans with decaffeinated coffee bean powder.

Description

[0001] Sterilization method for manufacturing green coffee bean [0002]

The present invention relates to a manufacturing method for producing raw coffee beans by maintaining a sufficient amount of chlorogenic acid, caffeine, and amino acid, which are the essential functional substances of raw coffee beans, by producing a raw coffee bean without roasting and heat treatment, It is a manufacturing method that can control the amount of caffeine by grinding and mixing two pieces of decaffeinated coffee.

The raw coffee bean is a natural product, and it is widely known as a functional raw material in the world because it contains a large amount of antioxidant useful for humans.

The most common method of intake of raw coffee beans is by adding heat to prepare a solid, mixing it with hot water or cold water, or by mixing the solid (coffee) prepared by adding heat with other food. In recent years, There are various studies on antioxidants.

A clinical trial from America chemical socity in San Diego reported that 1050 mg of green coffee beans were given to 16 adults for 20 weeks for 22 weeks, resulting in a weight loss of 8 kg.

It was concluded that the chlorogenic acid in the green coffee bean was effective in weight loss.

-vison JA, Bumham BR, NagndranMV Department of Chemistry, University of Scranton

Oprah Winfrey's doctor, Dr.Oz, in an American CBS show hosted an average of 2 pounds (100 pounds) on her ABC program, taking a total of 22,400 mg of green coffee beans twice a day for two weeks, About 1 kilogram) of weight loss has been introduced in the United States is now a safe and effective diet food has become the spotlight.

It is a kind of polyphenol compound which is contained in a large amount in coffee, and is a substance causing coloration peculiar to coffee beans. Inhibitory effect of lipid peroxidation in vivo, antioxidant activity and anticancer activity of cholesterol biosynthesis inhibitory effect.

[Chlorogenic acid] (Encyclopedia of Doosan)

Summary of the Invention

The difference between the main components of roasted and unsterilized raw coffee beans, roasted coffee beans and roasted coffee beans produced by roasting or heat treatment is that the functional ingredients useful for the human body are destroyed or reduced during roasting and heat treatment And it was decided that it is necessary to make a manufacturing method that makes it possible to ingest chlorogenic acid, caffeine, amino acid and the like which are the main functional ingredients of raw coffee bean more easily in various ways. Therefore, To an edible preparation for human or animal use.

More particularly, it relates to a method for sterilizing microorganisms capable of reducing the reduction of chlorogenic acid, amino acids, monosaccharides and the like by a method of sterilization by non-heat treatment And a method of preparing caffeine by controlling the content of caffeine by mixing two raw coffee beans and two decaffeinated coffee beans.

Green coffee bean, a raw material for coffee, contains a variety of physiologically active substances including polyphenol, chlorogenic acid and caffeine.

Commercially produced beans are Arabica and Robusta, 95% of all varieties and cultivated in tropical and subtropical climates.

Therefore, it is imported all over the country, so domestic self-sufficiency is significantly lower and it depends on imports. Imported raw coffee beans need to be sterilized due to storage problems, molds can be bloomed, fermentation can occur, and contamination such as E. coli can occur.

It is necessary to sterilize the raw coffee beans before processing the imported raw coffee beans, but when the raw coffee beans are roasted and heated, chlorogenic acid, caffeine and amino acids are chemically changed to reduce the chlorogenic acid, which is an antioxidant, Monosaccharides and the like.

The coffee is produced by a process such as screening of roasted beans, roasting (roasting), grinding, extraction, concentration and drying.

In order to improve this, it is a manufacturing method adopting roasting treatment and sterilization treatment of raw coffee without heat treatment and a manufacturing method adopting freeze drying method in which the composition is slightly dried.

In addition, the raw coffee beans contain caffeine, which promotes gastric juice secretion, which is a negative effect of caffeine. Therefore, it should avoid ingestion of gastritis and ulcer patients. It may impose a burden on the kidneys by diuretic effect and may cause nervousness, muscle cramps and insomnia Side effects.

Therefore, there is a need for a method of controlling the intake of caffeine of raw coffee bean so that the consumer can recognize the caffeine amount and take it.

1. Sterilization of raw coffee beans

Common coffee we drink is coffee solids that are all produced by roasting. Or freeze-drying after roasting.

The sterilization treatment of raw coffee beans is carried out by directly heating the raw coffee beans containing chlorogenic acid, caffeine, caffeine, amino acids and monosaccharides, or directly heating them, and roasting them at a temperature of 100 ° C. or more to reduce the amounts of chlorogenic acid and amino acids So that some of the original natural functional materials of raw coffee are broken down.

A method of sterilizing food without heat, a method of freeze-drying food production, and a method of producing decaffeinated coffee bean are described below.

(1) Sterilization of ozonated water

Ozone is an isotope of oxygen, a substance that exists in the natural world, and is produced by the reaction of ultraviolet rays of the sun with oxygen in the air. The radical reaction caused by the reaction of ozone with water has effects such as sterilization, deodorization and bleaching .

Since ozone changes into oxygen after the reaction, there is little load on the environment, there is no residue, safe sterilization can be expected, and resistance to fungus is difficult to remain.

(2) Chlorine dioxide disinfection method

Chlorine Dioxide (ClO2) has a freezing point of 59 ℃ and a boiling point of 11 ℃. It has a greenish yellow color at room temperature. It smells slightly, and it dissolves in water and ether.

Chlorine dioxide is an oxygen-based disinfection and disinfection agent, which is a water-soluble oxidizer in which a gas having strong disinfecting power, deodorization and bleaching power is dissolved in a solution. It is highly soluble in water and can not be stored for a long time. However, THMs, HAAs And HANs, and are environmentally friendly because they are easily decomposed by light, the use of chlorine disinfectants as an alternative medicine is rapidly expanding.

[Korean Pat. No. 10-0884330], [Korean Patent No. 10-0902846]

2. Drying and moisture treatment of raw coffee beans

Drying methods required for the preservation of raw coffee beans and non-heat-drying methods that do not apply heat are also needed to prevent breakage of functional materials of natural raw coffee beans. Therefore, it can be safely used as various raw materials such as tablets, jellies, beverages and powders, unlike general roasting coffee manufacturing methods, and should be easy to move and store. Because.

(1) Freeze-drying, vacuum freeze-drying

Freeze-drying an aqueous solution or a large amount of water, and depressurizing the material to sublimate the ice to remove moisture, thereby producing a dried material.

Since the operation is performed at a low temperature, it is useful for drying a substance weak in heat.

The use of this method is as follows.

1) In case of high water content in microbiological, medical and pharmaceutical fields, unstable and especially heat-sensitive materials such as bacteria, viruses, plasma, serum, vaccines and antibiotics are controlled by this method at temperatures between -10 ° C and -40 ° C When the powder is dried at a low temperature, it can be stored at room temperature for a long period of time, and a product excellent in water solubility can be obtained.

2) Preservation in the food industry In the manufacture of instant food, when drying meat, fish, vegetables, fruit, juice, such as beef, shrimp, apple, spinach, etc., , Juice or the like as a powder, it is possible to obtain an instant food in a state close to a natural product which is excellent in the plurality of restoring the vapor to a liquid state, leaving a fragrance and a tinge.

In this case, it is dried at about 0 ° C to -40 ° C.

3. Decaffeinated coffee

Coffee with reduced caffeine content by artificially extracting caffeine should not exceed 3% of caffeine content in Korea Food Code.

Decaffeinated coffee is produced with concern about the side effects of caffeine. Excessive intake of caffeine can prevent insomnia, osteoporosis, hypokalemia, arrhythmia, hypertension, cystitis, and caffeine poisoning.

However, caffeine in coffee has various usefulness such as arousal, energy charge, promotion of digestion, improvement of fatigue of the body, and respiratory stability, so that it is necessary to have a production system that can control cafe lifting or cafe lifting.

The Korea Food and Drug Administration recommends not to consume more than 400 mg of caffeine per day.

1) Water Process Extraction Method (Water Process)

Place a steady amount of unripe raw coffee in water and soak. Water soluble chemicals, including caffeine, are then dissolved in water. Caffeine dissolves about 2.2 grams per 100 milliliters of water at room temperature. In boiling water, caffeine melts about 30 times better. Therefore, when you douse raw coffee with hot water, the water (solution) becomes a solution in which not only caffeine but also many water-soluble chemicals are simultaneously dissolved. When the solution is passed through a tube filled with activated charcoal to separate and remove caffeine, the remaining components become the solution containing it as it is. In this final solution, coffee beans contain many chemicals that determine their taste, but they do not contain caffeine. If you dipped a certain amount of new coffee beans in this solution, only caffeine will melt out selectively. Because the chemicals other than caffeine are already dissolved in the solution, they do not dissolve anymore. Only caffeine that is not in the solution is extracted from the beans. After this process, the coffee is dried and the roasted coffee is decaffeinated.

This manufacturing method can take a selective temperature change recipe that can caffeine with low temperature water and is safe for human body because it does not use chemical composition.

2) Supercritical cabon dioxide extraction

Extraction by supercritical fluid. There are several advantages not found in liquid extraction methods. A fluid in a state exceeding a critical temperature and a boundary pressure is called a supercritical fluid. When the gas is below the critical temperature, it liquefies when it exceeds a certain pressure, but when it is above the critical temperature, it shows a continuous phase from low pressure to high pressure and it can not distinguish gas and liquid properties. SFE is more efficient than the liquid extraction method because of its high density, low viscosity, and about one-hundredth of liquid, or large diffusion capacity. Since the solubility depends strongly on the density, the extraction conditions suitable for the target material can be obtained by changing the operating temperature or pressure. In general, carbon dioxide, which is inert, tasteless, odorless and harmless, is used to operate at room temperature, so it can be used safely in food or medicine.

Since the fluid vaporizes at normal pressure, only the extracted component is easily obtained.

Examples of applications of this extraction method include decaffeination of coffee, extraction of eicosapentaenoic acid from fish, low fat and low cholesterol treatment of foods.

The supercritical state of carbon dioxide can be made at relatively low temperatures and pressures (31 ° C, 73 atm).

Therefore, it is possible to extract caffeine at a low temperature, so that the residual ratio of chlorogenic acid, amino acid, protein and the like, which is the essential functional material of raw coffee bean, is high.

The method of manufacturing the decaffeinated beans of the above 1) and 2) method is a method of extracting caffeine without roasting and is extracted at a relatively low temperature. The content of caffeine in the raw coffee beans is different from that of raw coffee beans, It can be mixed with decaffeinated coffee beans to give a caffeine-sensitive user a healthy choice.

The present invention relates to a process for producing and disinfecting natural coffee beans by dissolving chlorogenic acid, caffeine, various amino acids, monosaccharides, and oils beneficial to the human body, which are functional materials of raw coffee beans, without sacrificing the roasted and heat- The effect is great. This is a useful antioxidant, chlorogenic green coffee beans, easily consumed by humans and animals as a food raw material that is beneficial to the effect of caffeine-sensitive people and animals that caffeine can be selected to take the amount of intake is very useful.

Figure 1 is a manufacturing process diagram for the entire manufacturing method.

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

The present invention eliminates the roasting and heat treatment methods during the production of raw coffee beans and minimizes the breakdown of the original functional materials of the raw coffee beans by safely and non-heat-sterilizing the human and animal, thereby reducing the content of caffeine So as to safely ingest a product made from raw coffee beans and to take up various functional substances.

The present invention is a manufacturing method characterized in that raw coffee beans are produced by roasting and heat-treating and sterilizing without heat treatment.

(1) Treatment of ozonated water disinfection

The present invention relates to a method for sterilizing ozone water without sterilization by the method of sterilizing ozone water as described in the following Example 1. The raw coffee beans are pulverized to 50 mash and the ozone concentration is adjusted to 0.3% or 2.0% ml, and the pH was adjusted to 7.0 by maintaining the water temperature at 20 ° C to 21 ° C. The contact time with ozone water was contacted for 5 seconds to 30 seconds to obtain a measured amount of sterilization. The raw coffee bean was crushed to 50 mash, 50% by weight of arabica species and 50% by weight of arabica species.

EXAMPLES Example 1.

As shown in Example 1 above, it was confirmed that 12 different harmful strains harmful to the body were easily sterilized when raw coffee beans were sterilized for 5 to 30 seconds on the OH radical number.

(2) Chlorine dioxide disinfection method

The present invention relates to a chlorine dioxide disinfection method which does not apply heat and chlorine dioxide (ClO2) has a freezing point of -59 ° C and a boiling point of 11 ° C. It has a greenish yellowish color at room temperature and has a slightly odorous odor. It has sterilizing effect with powerful oxidizing power.

Using this effect, the sterilization of raw coffee beans should be clarified due to import and storage problems of raw coffee beans.

1 mg of raw coffee powder and test strain

(Using Escherichia coli, common green fungus, Salmonella, Shigella, and Staphylococcus aureus, respectively).

1 ml of the suspension was immediately mixed and allowed to stand for 2 minutes in a constant temperature water bath at 20 ° C for 2 minutes, then chlorine dioxide concentration of 5 ppm was added, and all strains except for P. aeruginosa (7% against the prepared bacteria) were sterilized for 10 seconds and P. aeruginosa were sterilized for 30 seconds.

Embodiment 2.

As in Example 2 above, all strains were killed when sterilized for 10-30 seconds at a chlorine dioxide concentration of 5 ppm.

The present invention is a method for lyophilizing two raw or raw coffee beans which have been sterilized by an ozonated water disinfection method and chlorine dioxide disinfection method as in the first and second embodiments, It is made from capsules, tablets, liquids, gels and so on, so that the shelf life is stable. When it is put into water or dissolved, it is good in resilience because of rehydration.

In addition, since it is sublimated in the frozen state to remove moisture, it becomes a light product with a porous structure that does not destroy the structure, and has little change in taste, flavor, color, nutrition, and shape. It is the most suitable method to produce without disturbing chlorogenic acid, caffeine, amino acid, oil and so on which is the functional substance of raw coffee bean as a method of producing long-term preservation power with less than 5% moisture content and without heat.

(3) a mixture of sterilized raw coffee two powders and sterilized decaf coffee two powders

The present invention includes a caffeine control method which is controlled by mixing two powder of sterilized raw coffee and two powder of sterilized decaffeinated coffee.

The present invention is characterized in that, as in Examples 1 and 2, the two powdered raw coffee beans sterilized by ozonated water and chlorine dioxide disinfection were freeze-dried, and then sterilized decaffeinated coffee powder (caffeine content: 3% The amount of caffeine can be controlled by mixing 99% by weight of two pieces of sterilized fresh coffee after lyophilization or 99% by weight of sterilized decaffeinated coffee and 1% by weight of two pieces of sterilized fresh coffee. It can also be produced in 100% by weight of decaffeinated coffee.

Example 3.

The chemical changes of roasted and untreated sterilized raw coffee beans, roasted coffee beans, and coffee beans produced by heat treatment are described.

The variety of raw coffee beans used in this experiment was selected as representative varieties for coffee production as Arabica of Colombia and Robusta of India.

In this experiment, the heat treatment and roasting temperature of raw coffee beans were 201 ℃ and the time was 210 seconds. The raw coffee beans, roasted coffee beans and roasted coffee beans were pulverized by a grinder to have a particle size of 50 mash Respectively.

(1) Chemical changes of chlorogenic acid and caffeine

The amount of chlorogenic acid and caffeine was measured by Bradbury method. Sterilized raw coffee beans or 1.0g of roasted and heat treated samples were accurately weighed and placed in a 100ml constant volume flask. 100ml of heated distilled water (80 ° C) (60 ° C), cooled at room temperature, diluted 10-fold, and filtered through a 0.45 μm filter to obtain a final sample.

The column temperature was 40 ℃ and the mobile phase was 10 mM HCI: methanol = 90: 10 and the flow rate was 0.5 mL / min.

The detector was a diode array detector (UV 210-310nm).

Standard solutions were prepared by preparing 1,000 ppm of standard samples of chlorogenic acid, caffeine (Sigma, St, Louis, MO, USA)

The solutions were prepared as 5, 10, 20, 30, and 60 ppm, respectively, and used as a work solution to prepare calibration curves.

The results are the same as in Example 4 of the present invention.

Example 4.

Chemical changes of chlorogenic acid and caffeine

As shown in Example 4 above, the change in caffeine content is insignificant, but the decrease in chlorogenic acid is 4.68% ± 0.27% in non-pyrogen-free coffee dababbas, 4.66% ± 0.23% The results showed that 1.33% ± 0.07% of roasted coffee arabica and 0.82% ± 0.03% of Robusta species were heat - treated for 210 seconds.

It is therefore desirable to avoid roasting and heat treatment in order to produce a high content of chlorogenic acid which is an important functional ingredient of raw coffee beans, and it is advantageous that a variety of lobusta varieties of India, which have a high content of chlorogenic acid.

(2) Chemical change of total amino acid content

Sterilized raw coffee beans, roasted and heat-treated coffee beans were roasted separately for acid hydrolysis of one sample, and roasted and heat-treated coffee roots separately. 2.0 g of coffee beans were placed in a 20-mL ampoule and 10 mL of 6N HCI was added. The inside of the ampoule was filled with nitrogen And sealed rapidly.

After the sample was hydrolyzed at 110 ° C for 24 hours, the HCI was removed. After dilution with purified water, 10 mL of 0.1N HCl was added, and the mixture was filtered through Sep-Pak C18 and 0.45 μm membrane filter (Millipore Co., MA USA) As a final sample.

The acid hydrolyzed amino acid was analyzed by using IIPLC-Postcolumn OPA derivative method. Biochrom-20 (Shiseido, JAPAN) was used for the instrument and Shodex CX Pak (4.6 x 150mn, Shiscido Co, JAPAN) A was prepared by dissolving 19.6 g of trisodium citrate dihydrate in 800 mL of distilled water, adding 100 mL of ethanol, adding 12.6 mL of hydrochloric acid, adding 1,000 mL of distilled water, adding 0.1 mL of caprylic acid, The elution ratio of Solvent A and Solvent B was 100% until 11-11 min, 77% for A solvent and 23% for B solvent until 11.1-23 min, and the solvent B was changed to 100% until 23.1-40 min. fh. The temperature of the oven was 55 ° C, the flow rate was 0.4 ml / min, and a fluorescence detector (ex, 340 nm, em, 450 nm) was used as the detector. Loise, MO, USA) was used to calculate the peak area ratio of the chromatogram , And the content of each amino acid in the sample was determined.

EXAMPLES 5.

Chemical changes of total amino acids

The total amino acids of roasted and heat-treated coffee beans were 6,106 mg ± 305 mg and 6,057 mg ± 310 mg, respectively, as in Example 5 above.

Preferably, the value of 9,174 mg ± 439 mg higher than that of raw arabica 6,912 mg ± 288 mg was higher than that of raw coffee arabica 6,012 mg ± 288 mg. The amino acid content of raw coffee bean was 7.0% for Arabica, 7.0% for Robusta species 9.2%, respectively.

(3) Chemical changes of monosaccharides (carbohydrates)

For monosaccharide analysis, 0.3 g of each sample was accurately weighed, placed in a reaction tube, 2 ml of 72% sulfuric acid was added thereto, and the reaction tube was diluted every 15 minutes by allowing to stand in a water bath (30 ° C.) for 1 hour. The sample was transferred to an Erlenmeyer flask equipped with a stirrer and autoclaved at 121 ° C for 20 minutes. After transferring the supernatant to a 100-mL volumetric flask, add 100 mL of distilled water, dilute the supernatant to 50 mL with distilled water, add 18 mL of Sep-Pak filter and 0.45 μm disk filter (Millipore Co, MA, USA (Dionex Co, CA, USA) was used for the analysis, and an ion chromatograph (Model 4000, Dionex Co, CA, USA) was used for the analysis. (Sigma, St, Loise, Mo, USA) was used for the mobile phase, 150 mM NaOH was used, the flow rate was 1.0 mL / min and the pulse amperometric detector was used. And 1,000 ppm, respectively. After mixing well, they were made to be 1,5, 10, and 20 ppm, respectively, and used as a working solution to prepare a calibration curve, and the concentration was measured for the next sample.

Example 6.

Chemical change of monosaccharides

As a result of the analysis of Example 6 above, it can be seen that the comparison of the roasted and heat-treated coffee beans with the sterilized raw coffee beans remarkably decreases the monosaccharide.

The amount of monosaccharides of unaffected thermo-decaffeinated coffee was 38.08% ± 2.21% and 37.72% ± 2.89% of unfermented raw coffee roasted coffee, and the roasted coffee was roasted at 210 ℃ / 30.56% ± 1.78% of the two arabica species and 30.99% ± 3.04% of the roasting species were found. A decrease of about 7 ~ 8% of monosaccharide appeared.

(4) Chemical change of caffeine

In this experiment, a sample was sampled and analyzed in the same manner as in Example 4.

Roasting temperature 210 ℃ / roasting time 210 seconds

Example 7.

Chemical change of caffeine

Compared with the sterilized raw coffee beans, the content of caffeine after roasting and heat treatment was significantly reduced.

Claims (7)

(a) The washed and ground coffee beans and the decaffeinated coffee beans were individually or mixed in an amount of 1% to 100% of Arabica species and 1% to 100% of the species of Robusta species. The pH is adjusted to 7.0 by maintaining the water temperature at 20 to 21 DEG C, and the contact time with the ozonated water is contacted for 5 seconds to 30 seconds to kill the contact, and the pH is adjusted to 2 to 10 with chlorine dioxide at 10 to 25 DEG C Wherein the two coffee beans or the powder of the raw coffee are dipped for from 2 seconds to 60 seconds at 0.02 ppm to 0.10 ppm to kill the coffee beans.
(b) a step of pulverizing the two sterilized green coffee before and after the sterilization step and the sterilized decaf coffee either separately or as a mixture at a temperature of 50 mash to 500 mash;
(c) a step of lyophilizing or vacuum lyophilizing the ground powder of the sterilized green coffee powder or the two powders of sterilized decaffeinated coffee at -10 ° C to -40 ° C;
(d) Sterilized fresh coffee obtained by lyophilization or vacuum freezing as described above is mixed with 1% by weight to 99% by weight of a mixture of sterilized decaffeinated powder and 99% by weight to 1% by weight to control the content of caffeine A method for producing a functional coffee bean powder comprising chlorogenic acid, caffeine, a monosaccharide, an amino acid, etc. Claim 1 of the present invention is characterized in that the manufacturing process of the sterilized decaffeinated key fiducial is characterized by using decaffeinated beans produced by the water process caffeine extraction method and the supercritical fluid caffeine extraction method as raw materials and sterilizing by the ozonated water disinfection method and chlorine dioxide disinfection method ≪ / RTI > The method according to claim 1, wherein the sterilized raw coffee bean and the sterilized decaffeinated coffee are used as raw materials to prepare a functional coffee powder containing chlorogenic acid and caffeine, monosaccharide and amino acid. Claim 1 of the present invention relates to a method for producing sterilized green coffee powder and sterilized decaffeinated powder prepared by the method of the present invention in a food product such as a beverage, a tablet, a candy, a jelly, a confectionery, a side dish, a bread, Raw materials used as raw materials. Used as a raw material for manufacturing all kinds of cosmetics such as hand cream, emulsion, skin, lotion, etc., as raw material containing two kinds of sterilized coffee powder and sterilized decaffeinated coffee manufactured in claim 3, including chlorogenic acid, caffeine, monosaccharide and amino acid The raw material being produced. A manufacturing method further comprising a step of concentrating the sterilized raw coffee powder obtained in claims 1 to 3 and the sterilized decaffeinated powder to a low temperature A manufacturing method further comprising a step of non-heat-fermenting the sterilized raw coffee powder obtained in claims 1 to 3 and the sterilized decaffeinated powder

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