KR20160006069A - Low-caffeine coffee with large amount of effective component of raw coffee bean prepared by low temperature extraction, and capsule coffee comprising the the same - Google Patents

Abstract

The present invention relates to low-caffeine coffee with a large amount of effective components of raw coffee beans prepared by low temperature extraction, and capsule coffee comprising the same. Effective components contained in raw coffee beans are not destroyed and a small amount of caffeine is included, since a coffee bean extract is obtained by using low temperature extraction without thermally processing (roasting) coffee beans at high temperatures. Thus, a user consumes less caffeine and can consume a large amount of effective components beneficial to the human body even if the user drinks a small amount of the low-caffeine coffee. The coffee bean extract according to the present invention is obtained by using low temperature extraction without using a high temperature roasting method, and is extracted using a solvent with excellent elution efficiency of the effective components, thereby having low loss of the effective components such as chlorogenic acid, protein, and the like, and containing low caffeine content. Therefore, the coffee bean extract is effective for health and weight loss of modern people by reducing the intake amount of caffeine while allowing a large quantity of chlorogenic acid to be consumed with a small instake quantity. In particular, the capsule coffee obtained by encapsulating the coffee bean extract according to the present invention can prevent acidification, and thus has excellent long-term storability and enables the user to easily enjoy the coffee at home, in an office, etc.

Description

The present invention relates to a low-caffeine coffee prepared by a low-temperature extraction method and containing a large amount of active ingredient of green beans, and a capsule coffee containing the same, same}

The present invention relates to a low-caffeine coffee prepared by a low-temperature extraction method and containing a large amount of active ingredient of green beans and a capsule coffee containing the coffee beans. The coffee beans are prepared by a low- Since the active ingredient contained in the raw beans is not destroyed and the caffeine is less contained because the extract is obtained, the low-caffeine coffee which can consume less caffeine even when consumed in a small amount and can take a large amount of the active ingredient beneficial to the human body and the capsule coffee .

In general, coffee is an evergreen shrub belonging to more than a thousand people. It is cultivated mainly in a tropical climate and high rainfall, and coffee grown in a high mountain area about 2000 meters above sea level is recognized as a good commodity. Commercially grown coffee varieties are classified into three major types, arabica, robusta and liberica, with arabica and roberta being the mainstream.

Such coffee is used as instant coffee or coffee beans. Recently, coffee beans are preferred to instant coffee for health and diet.

Coffee beans are roasted and roasted through a process of roasting a coffee bean in a dry state, roasting and grinding the coffee bean powder to extract hot water to extract the coffee bean powder. It is enjoyable, and it is a lot favorite.

However, the roasted coffee beans have a disadvantage that they require roasting, that is, roasting, grinding, and extraction. In addition, roasted coffee beans are easily corroded during the storage process, and the taste and flavor of the bean originally changes, making it impossible to ingest. That is, the volatile components in the beans react with each other to lose their original flavor, react with oxygen in the air to change to black, and taste and fragrance are altered, making them unusable.

Nitrogen filling or vacuum packing is used to prevent the rancidity of such coffee beans. Particularly, capsule coffee which is encapsulated in a capsule has appeared, which is popular for women especially because it is convenient to store and use.

The characteristic flavor of coffee is caffeine, a plant alkaloid of the formula C ₈ H ₁₀ O ₂ N ₄ , which is a colorless, odorless, bitter, needle-shaped crystal. These caffeine stimulates the central nervous system, cleanses the mind, promotes the function of the heart, acts as a diuretic, increases the amount of urine, stimulates the stomach and promotes the secretion of gastric acid. However, such caffeine intake can cause side effects such as insomnia, caffeine poisoning, etc. Therefore, the health authorities such as the food poisoning department recommend that the daily caffeine intake be limited to 400 mg or less.

On the other hand, it is known that coffee beans contain a large amount of polyphenolic active ingredients and have beneficial effects such as antioxidative effect and aging prevention. In particular, chlorogenic acid, a type of polyphenolic compound, has a formula of C ₁₆ H ₁₈ O ₉ and a molecular weight of 354.31, which is a specific coloring material of coffee bean. The chlorogenic acid is known to have an effect of inhibiting the production of lipid peroxidation in vivo, an effect of inhibiting cholesterol biosynthesis, an antioxidative effect, and an anticancer activity. In addition, the chlorogenic acid is known to have an effect of delaying the release of glucose into the blood after the meal, preventing heart disease, increasing the concentration of glycogen and glucose-6-phosphate in the liver and decreasing the blood glucose level, To reduce plasma and liver fat, and to inhibit cognitive decline in the elderly.

Such chlorogenic acid has a low melting point, and most of the destruction is melted at the roasting temperature, that is, the roasting temperature of about 200 to 250 ° C. Therefore, the content of chlorogenic acid in the coffee bean powder to be produced is very low.

In general, to consume an amount of chlorogenic acid (about 800 mg) which is beneficial to human body, it is necessary to consume more than five cups of Americano on a glass. Since a cup of americano usually contains about 150 mg of caffeine and about 100 mg of chlorogenic acid, Drinking will require the required amount of chlorogenic acid. In this case, since caffeine is consumed at about 1200mg, it may adversely affect health by greatly exceeding the recommended amount of caffeine released at the place of shipment.

Therefore, there is a great need to develop a coffee that can reduce the content of caffeine and increase the content of chlorogenic acid. Several techniques for producing such low-caffeinated coffee have been proposed.

For example, in Korean Patent No. 10-1060203, coffee roasting is not performed at a temperature of 200 ° C or higher, and the process of steaming, drying, aging and boiling is repeated at a temperature of 100 ° C or lower, whereby the content of caffeine is small and the content of chlorogenic acid We propose a technique for manufacturing increased coffee. However, the technique described here is very inefficient because it takes several days to several weeks to produce coffee.

[Related Prior Art Documents]

Korean Patent Publication No. 10-2005-0094403

Korean Patent No. 10-1097425

Korean Patent Publication No. 10-2013-0057913

Korean Patent No. 10-1302978

The present invention has been developed in order to overcome the problems and limitations of the prior art as described above and does not include a process of roasting a coffee bean at a high temperature so that it does not cause loss of effective components such as chlorogenic acid and protein, The present invention relates to a low caffeine coffee which can consume a small amount of caffeine and consumes a small amount of caffeine and an effective ingredient such as chlorogenic acid, which is beneficial to the human body, and a capsule coffee having an improved long- Technology.

In order to solve the above-mentioned object,

It is prepared by low temperature extraction method at 75 ~ 95 ℃ without roasting process of coffee beans. It contains chlorogenic acid, which is an effective component of green bean, in the range of 15,000 ~ 20,000 mg / g and caffeine in the range of 5,000 ~ 6,000 mg / kg Provides a low caffeine coffee bean extract characterized.

In order to solve the above-mentioned object, the present invention provides a low-caffeine coffee beverage characterized in that the coffee bean extract according to the present invention is filled in a capsule and the capsule is sealed so that the internal components are not leaked A capsule coffee containing an extract is provided.

The characteristics and advantages of the low-caffeinated coffee prepared by the low-temperature extraction method according to the present invention and containing a large amount of the active ingredient of green bean and the capsule coffee containing the same are as follows.

1. First, since the roasted coffee bean extract does not contain a high-temperature roasting process, the chlorogenic acid, the active ingredient of the green coffe bean, is not destroyed and most of the chlorogenic acid remains.

2. In order to facilitate the extraction of chlorogenic acid, a special extraction solvent consisting of water and 1,3-butylene glycol is used to extract the active ingredient at a low temperature of 100 ° C or lower. Therefore, the content of the active ingredient is high, Since the amount of elution is small, the content of chlorogenic acid is much higher than that of conventional coffee when compared with per unit volume, and thus it is very effective for health and diet.

3. The capsule coffee according to the present invention is filled with capsules to seal the capsules, thereby preventing spoilage even when stored for a long period of time, and enjoying espresso or diluted coffee.

The low caffeine coffee bean extract according to the present invention is characterized in that it is prepared without roasting process of coffee beans and is produced by low temperature extraction at 75 to 95 ° C and the chlorogenic acid which is an effective ingredient of green bean is in the range of 15,000 to 20,000 mg / And caffeine is included in the range of 5,000 to 6,000 mg / kg.

Specifically, the low-caffeine coffee bean extract in the present invention is prepared in the following order. In other words,

(1) finely crushing the coffee beans to obtain a coffee bean powder;

(2) feeding the obtained coffee bean powder and hydrous butylene glycol containing water and 1,3-butylene glycol in a weight ratio of 100: 10 to 50 into a heating tank;

(3) raising the temperature of the heating tank to 75 to 95 캜 and heating for 1 to 4 hours to extract the coffee liquid and cooling to 0 to 30 캜;

(4) repeating the heating and cooling of (3) three to seven times; And

(5) filtering and concentrating the extracted coffee bean extract to obtain a concentrated liquid.

Hereinafter, each of the above steps will be described in detail.

1. Coffee bean pulverization step

It is a step of finely grinding the coffee bean to obtain the coffee bean powder. This step is a step for increasing the surface area of the coffee bean so as to be advantageous for the low temperature extraction, and a powder is prepared using a pulverizer so that the diameter becomes about 0.01 to 0.1 mm. In this case, the drying step may be carried out first to reduce the moisture content before preparing the powder.

2. Extractor (tank) injection step

The step of putting the coffee bean powder and the extraction solvent obtained above into a heating tank as an extractor.

The heating tank generally comprises a feeding part including a pump, an extracting part including a heating device, a separating part separating the coffee concentrate from the coffee beans, a storage part storing the separated coffee concentrate, and the like.

The extraction solvent used in the present invention is water-containing butylene glycol having 1,3-butylene glycol.

The 1,3-butylene glycol is a solvent having excellent extraction efficiency. In the present invention, it plays a role of extracting effective components such as polyphenol and chlorogenic acid.

In the present invention, the 1,3-butylene glycol is preferably diluted with water at a certain ratio. The dilution ratio of water and 1,3-butylene glycol is preferably 100: 10-50 by weight Do.

In the present invention, the coffee bean powder obtained in the above (1) and the hydrous butylene glycol are supplied through the supply part of the heating tank, and the ratio of the coffee bean powder and the hydrolyzed butylen glycol is 1: 5 to 50 It is preferable to be introduced into the tank.

3. Heating tank heating and coffee liquid extraction step

After the coffee bean powder and the butylene glycol are introduced, the temperature of the heating tank is elevated under stirring to extract the coffee liquid. At this time, it is preferable that the heating temperature progresses to a relatively low temperature because the destruction of effective components such as chlorogenic acid and protein occurs when proceeding at a high temperature and a large amount of caffeine is eluted. In the present invention, the heating temperature is preferably in the range of 75 to 95 占 폚, and more preferably 80 to 90 占 폚. When the heating temperature is lower than 75 캜, the extraction time is too long and the extraction efficiency is poor. When the heating temperature is higher than 95 캜, the destruction of chlorogenic acid and protein proceeds rapidly, Do.

In addition, in the present invention, the heating time is preferably in the range of 1 to 4 hours for the extraction efficiency, and after the heating is completed, the cooling is performed, and it is preferable to cool to 0 to 30 ° C by natural cooling or rapid cooling .

4. Repeat step

Since the active ingredient in the coffee bean is difficult to complete by only one extraction, it is preferable to repeat the above heating and cooling several times. At this time, for the extraction efficiency, the number of repetitions is preferably 3 to 7 times, more preferably 3 to 5 times. When the coffee liquid is extracted repeatedly under the above conditions, at least 90% of the components in the coffee beans are extracted into the coffee liquid.

5. Filtration and concentration

The resulting coffee liquid is filtered and concentrated to obtain a concentrated liquid. The filtration is usually carried out using a filter or a filter cloth, and the concentration is reduced under reduced pressure at a temperature of about 50 to 70 ° C.

In the present invention, the above coffee bean extract can be taken intact or diluted.

In addition, in order to enhance long-term storage stability and ease of handling by the user, the capsule may be encapsulated and used as capsule coffee.

The above-mentioned capsule coffee may be prepared by filling the capsules with the coffee bean extract obtained as described above, and capping the capsules so as to seal the internal components so as not to leak out. In addition to the coffee bean extract obtained in the above, the capsule may further contain cream, grain, liquor, fruit, saccharide, syrup, milk, flavor and the like.

The coffee bean extract according to the present invention does not use a high temperature roasting method but uses a low temperature extraction method and extracts using a solvent having an excellent elution efficiency of an effective ingredient. Therefore, the loss of effective components such as glodogenic acid and protein is small, There is a feature that the content is not high. Therefore, a small amount of chlorogenic acid can be consumed by a small amount of coffee, while the consumption of caffeine can be reduced. Therefore, it is effective for the health and diet of modern people. Especially, when capsule coffee is manufactured by encapsulating the coffee bean extract according to the present invention, It is excellent for long-term storage and can be easily enjoyed at home or office.

Hereinafter, the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited by the following examples.

[Example 1]

From the coffee bean of Arabidopsis variety, we used pickled green beans to pick out the bad seeds which are rotten or poor in growth, select the good seeds with good growth condition and dry them for a certain time, and then, through the grinder, the beans having a diameter of 0.01-0.1 mm .

5 kg of the obtained coffee bean powder and 50 liters of hydrous butylene glycol mixed with water and 1,3-butylene glycol in a weight ratio of 100: 50 were charged into an extractor (heating tank), and the temperature was raised to 85 ° C After heating for about 2 hours, it was cooled to about 10 캜.

Thereafter, the above-mentioned heating and cooling processes were performed three times to extract the coffee liquid, which was then filtered and concentrated under reduced pressure to obtain a coffee bean extract.

[Comparative Example 1]

The roots were picked from coffee bean of Arabica varieties and decayed or poorly grown. The roots were dried for a certain period of time and roasted at 220 ℃ for about 10 minutes.

After aging at room temperature for about 24 hours, the coffee beans were pulverized using a pulverizer to prepare roasting coffee powder, and an appropriate amount of water was mixed, extracted, filtered and concentrated to obtain a coffee bean extract.

[Experimental Example]

1. Contents of chlorogenic acid and caffeine

The components of the coffee bean extract obtained in Example 1 and Comparative Example 1 were analyzed and the results are shown in Table 1 below.

ingredient Example 1 Comparative Example 1 carbohydrate(%) 70.5 68.2 moisture(%) 2.1 1.2 Solid content (%) 3.6 4.1 Crude protein (%) 15.0 13.2 Crude fat (%) 9.5 10.9 Caffeine (mg / kg) 5,563 11,135 Chlorogenic acid (mg / g) 18,656 8,834 saccharose(%) 0 0

From the results of Table 1, it can be seen that the components such as carbohydrate, moisture, solid content, crude fat, sucrose and the like of the coffee bean extract according to the present invention are not significantly changed as compared with the coffee bean extract obtained by the conventional roasting method, , The content of caffeine was remarkably decreased, and the content of chlorogenic acid was more than doubled. The coffee bean extract according to the present invention contains chlorogenic acid in the range of 15,000 to 20,000 mg / g and caffeine in the range of 5,000 to 6,000 mg / kg.

2. Flavor

Because coffee is a favorite food, taste and aroma act decisively. Thus, coffee bean extracts prepared according to the present invention were prepared by adding hot horse to a coffee beverage, and then subjected to subjective evaluation of flavor and aroma.

As a result, it was confirmed that the preferences for the coffee beverage prepared according to Example 1 and the coffee beverage prepared according to Comparative Example 1 were similar. Therefore, the coffee beverage prepared according to the present invention is not expected to have a lower taste and flavor than the coffee beverage prepared according to the conventional roasting method, and thus the preference is not expected to be lowered.

Thus, the coffee bean extract according to the present invention is not significantly different from the conventional coffee bean extract in terms of taste and aroma, and the content of active ingredients such as chlorogenic acid and protein is high and the content of caffeine is low. It is expected to be very effective for health and diet.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, Various changes and modifications will be possible.

Claims (4)

It is prepared by low temperature extraction method at 75 ~ 95 ℃ without roasting process of coffee beans. It contains chlorogenic acid, which is an effective component of green bean, in the range of 15,000 ~ 20,000 mg / g and caffeine in the range of 5,000 ~ 6,000 mg / kg Featured low-caffeine coffee bean extract.
The method of claim 1, wherein the low caffeine coffee bean extract
(1) finely crushing the coffee beans to obtain a coffee bean powder;
(2) introducing the obtained coffee bean powder and hydrous butylene glycol containing water and 1,3-butylene glycol in a weight ratio of 100: 10 to 50 into a heating tank;
(3) raising the temperature of the heating tank to 75 to 95 캜 and heating for 1 to 4 hours to extract the coffee liquid and cooling to 0 to 30 캜;
(4) repeating the heating and cooling of (3) three to seven times; And
(5) filtering and concentrating the extracted coffee liquid to obtain a concentrated liquid.
The low-caffeine coffee bean extract according to claim 2, wherein the coffee bean powder and the hydrous butylene glycol are introduced into the heating tank at a weight ratio of 1: 5 to 50 in (2).
A capsule coffee comprising the low-caffeine coffee bean extract according to claim 1, wherein the coffee bean extract according to claim 1 is filled in a capsule, and the cap is capped so that the internal components are not leaked.