KR20160025090A - Method of manufacturing fermentation coffee - Google Patents

Method of manufacturing fermentation coffee Download PDF

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KR20160025090A
KR20160025090A KR1020140111140A KR20140111140A KR20160025090A KR 20160025090 A KR20160025090 A KR 20160025090A KR 1020140111140 A KR1020140111140 A KR 1020140111140A KR 20140111140 A KR20140111140 A KR 20140111140A KR 20160025090 A KR20160025090 A KR 20160025090A
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coffee
fermented
coffee beans
lactobacillus
beans
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선대산
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대아하이테크 주식회사
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/02—Treating green coffee; Preparations produced thereby
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/07—Bacillus
    • C12R2001/125—Bacillus subtilis ; Hay bacillus; Grass bacillus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • C12R2001/23—Lactobacillus acidophilus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

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  • Life Sciences & Earth Sciences (AREA)
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  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Tea And Coffee (AREA)

Abstract

The present invention relates to a method for preparing fermented coffee, which comprises the following steps of: inoculating Leuconostoc sp. microorganisms and Lactobacillus sp. microorganisms into raw coffee beans and anaerobically fermenting the inoculated coffee beans at moisture content of 60 to 70% for 12-24 hours; inoculating Bacillus sp. and yeasts into the anaerobically fermented coffee beans and aerobically fermenting the inoculated coffee beans for 12-24 hours; and roasting the fermented coffee beans, wherein probiotics from Kimchi and probiotics from soybean paste and fermented beans are combined to naturally strengthen sour taste of coffee, production of antioxidant substances is induced in a large amount, a strain of Bacillus sp. which can effectively decompose and ferment protein and lipid of coffee is fermented anaerobically and aerobically, and finally the fermented coffee beans are treated with yeasts, thereby enhancing fruit flavor and aromaticity of coffee to enable coffee having high quality of uniform flavor to be mass-produced.

Description

발효커피 제조방법 {Method of manufacturing fermentation coffee}Method of manufacturing fermentation coffee [0001]

본 발명은 커피 생두를 혐기 및 호기 발효를 순차적으로 진행하여 고풍미의 커피를 대량 생산할 수 있는 발효커피 제조방법에 관한 것이다.
The present invention relates to a fermented coffee producing method capable of mass-producing a coffee having a high flavor by progressing anaerobic and aerobic fermentation of coffee green beans sequentially.

발효커피는 1 ~ 2종의 유산균을 이용한 습식 발효커피, EM복합균을 이용한 단순 발효커피, 커피를 발아하여 항아리에 넣고 자연균의 활동을 이용한 항아리 발효커피 등이 개발되어 있으나 대부분 습식 발효과정을 거친다.Fermented coffee has been developed as a wet fermented coffee using 1 or 2 kinds of lactic acid bacteria, a simple fermented coffee using EM compound, a potted coffee in a jar and a natural fermented coffee using natural bacteria activity. It goes through.

대한민국 등록특허 제1298557호(등록일자: 2013. 8. 14., 발명의 명칭: 식물성유산균을 이용한 카페인이 저감된 발효커피 제조방법)는 종균을 배양하여 액체 식물성유산균을 농축 및 동결건조시켜 부형제를 첨가한 후 고농도의 분말 식물성유산균을 만드는 단계와, 상기 분말 식물성유산균을 이용하여 커피생두를 발효시키는 단계와, 발효시킨 커피생두를 건조 및 로스팅하여 커피원두를 만드는 단계를 포함하는 발효커피의 제조방법에 있어서, 상기 커피생두를 발효시키는 단계는, 커피생두에 블루베리, 사과, 딸기, 복분자, 아로니아 및 키위로 이루어진 군에서 선택되는 1종 이상을 혼합한 과일농축액을 커피생두 가수량의 1∼10％(v/w) 첨가하여 발효시키는 것을 특징으로 하는 발효커피의 제조방법이 개시되어 있다.Korean Patent No. 1298557 (Registration date: Aug. 14, 2013, title of the invention: a method for producing caffeine-reduced fermented coffee using vegetable lactic acid bacteria) is a method for culturing a seed culture to concentrate and freeze-dry a liquid vegetable lactic acid bacterium, Preparing a fermented coffee comprising the step of fermenting coffee beans using the powdered vegetable lactic acid bacteria, and a step of drying and roasting the fermented coffee beans to prepare a coffee bean Wherein the step of fermenting the coffee beans comprises the step of fermenting the coffee beans with one or more selected from the group consisting of blueberry, apple, strawberry, bergamot, aronia, and kiwi, 10% (v / w) is added to the fermented coffee.

대한민국 공개특허 제10-2014-0062904호(공개일자: 2014. 5. 27., 발명의 명칭: 발아 및 발효 커피원두의 제조방법)는 고압 세척을 하여 이물질을 제거한 커피생두를 자화수가 들어있는 발아기에 넣고 산소를 공급하면서 발아시킨 발아 커피 생두를 사카로마이세스 엘피소사이드(Saccharomyces Ellipsoideus)와 사카로마이세스 세레비제(Saccharomyces cerevisiae) 및 락토바실러스(Lactobacillus)를 혼합한 복합 균주를 접종한 후 발효기에서 30-35℃의 온도에서 3-4일간 발효시킨 후 수분함유량이 11 - 13중량%가 되도록 건조시키는 것을 특징으로 하는 발아 발효 커피원두의 제조방법이 개시되어 있다.Korean Patent Laid-Open Publication No. 10-2014-0062904 (Publication date: May 27, 2014, title of the invention: a method for producing germinated and fermented coffee beans) is a method in which coffee beans which have been subjected to high- And the germinated germinated germinated germinated by supplying oxygen was inoculated into a complex strain obtained by mixing Saccharomyces Ellipsoideus with Saccharomyces cerevisiae and Lactobacillus, Fermenting the fermented coffee beans at a temperature of 30 to 35 DEG C for 3 to 4 days and then drying the fermented coffee beans so that the moisture content is 11 to 13 wt%.

또한, 대한민국 등록특허 제1014871호(등록일자: 2011. 2. 8., 발명의 명칭: 김치유산균으로 발효된 숙면 발효커피 및 그 제조방법)는 김치 유산균으로 발효하여, 발효 전 커피 생두에 포함된 카페인에 비해 감소한 저농도의 카페인을 함유하고, 발효 전 커피 생두에 포함된 가바(GABA, γ-aminobutyric acid)비해 증가한 고농도의 가바를 함유하는 김치유산균으로 발효된 숙면 커피가 개시되어 있다.Korean Patent No. 1014871 (registered on Feb. 8, 2011, title of invention: fermented coffee for fermented fermented kimchi lactic acid and its preparation method) fermented with Kimchi lactic acid bacteria, It has been disclosed that a low-fat caffeine containing a reduced concentration of caffeine as compared to caffeine and having a higher concentration of GABA than that of GABA (gamma-aminobutyric acid) contained in coffee before fermentation is fermented by kimchi lactic acid bacteria.

이와 같은 종래 기술은, 커피의 풍미를 개선하기 위하여 다양한 방법으로 커피를 발효하였으나 고품질의 균일한 풍미를 갖는 커피를 제공할 수 없는 근원적인 문제점이 있었다.
In order to improve the flavor of coffee, such conventional fermentation methods have been problematic in that coffee can be fermented by various methods but can not provide coffee having a uniform and high-quality flavor.

상기와 같은 문제점을 해결하고자 창출된 본 발명의 목적은, 고품질의 균일한 풍미를 갖는 커피를 대량 생산할 수 있는 발효커피 제조방법을 제공하는 데 있다.
An object of the present invention is to provide a method for producing a fermented coffee which can mass produce coffee having a high quality and uniform flavor.

이러한 본 발명의 목적은, 커피 생두에 류코노스톡속 미생물과 락토바실러스속 미생물과 락토바실러스속 미생물을 접종한 후 수분율이 60 ~ 70% 상태에서 12 ~ 24시간 혐기 발효를 진행하는 단계와; 혐기 발효된 커피 생두에 바실러스균과 효모균을 접종한 후 12 ~ 24시간 호기 발효를 진행하는 단계와; 발효된 커피 생두를 로스팅하여 가공하는 단계로 이루어진 발효커피 제조방법에 의해 달성될 수 있다.The object of the present invention is to provide a process for fermenting anaerobic fermentation for 12 to 24 hours at a moisture content of 60 to 70% after inoculation of a microorganism belonging to the genus Leuconostoc, Lactobacillus sp., And Lactobacillus sp. Fermenting the anaerobically fermented coffee beans with Bacillus bacteria and yeast and then performing aerobic fermentation for 12 to 24 hours; And roasting and fermenting the fermented coffee bean sprouts.

바람직하게는, 본 발명의 상기 류코노스톡속 미생물은 류코노스톡 메센트로이데스(Leuconostoc mesenteroides)이고, 상기 락토바실러스속 미생물은 락토바실러스 아시도필러스(Lactobacillus acidophilus) 또는 락토 바실러스 카제이(Lactobacillus casei)인 것을 특징으로 한다.Preferably, the microorganism of the present invention is Leuconostoc mesenteroides, and the microorganism of the genus Lactobacillus is Lactobacillus acidophilus or Lactobacillus casei ).

바람직하게는, 본 발명의 상기 바실러스균은 바실러스 섭틸리스 서브스피시스 섭틸리스(Bacillus Subtilis subsp. Subtilis)인 것을 특징으로 한다.Preferably, the Bacillus bacterium of the present invention is Bacillus subtilis subsp. Subtilis.

바람직하게는, 본 발명의 상기 효모균은 사카로마이세스 세레비지에(Saccharomyces Cerevisiae)인 것을 특징으로 한다.Preferably, the yeast of the present invention is Saccharomyces cerevisiae.

바람직하게는, 본 발명의 상기 혐기 및 호기 발효온도는 20 ~ 45℃인 것을 특징으로 한다.
Preferably, the anaerobic and exhalation fermentation temperature of the present invention is 20 to 45 ° C.

이상과 같은 본 발명은 김치에서 유래되는 프로바이오틱스와 된장, 청국장에서 유래되는 프로바이오틱스를 융합하여 커피의 신맛을 자연스럽게 강화하면서도 항산화 물질의 생성을 대량으로 유도하고 커피의 단백질과 지질을 효과적으로 분해 발효할 수 있는 바실러스 속의 균주를 혐기, 호기로서 발효하고 최종적으로 효모류가 마무리를 함으로써 과일향 및 방향성을 증대시켜 고품질의 균일한 풍미를 갖는 커피를 대량 생산할 수 있는 효과가 있다.As described above, the present invention is to provide a method and apparatus for enhancing the acidity of coffee naturally by fusing probiotics derived from kimchi with probiotics derived from doenjang and cheonggukjang, while inducing mass production of antioxidants and effectively decomposing and fermenting coffee proteins and lipids Fermenting the strain of the genus Bacillus as anaerobically and excretion, and ultimately finishing the yeast, thereby enhancing the fruit flavor and aroma, thereby mass-producing coffee having a high quality and uniform flavor.

또한, 루왁커피와 같이 동물을 이용한 발효커피에서 유발되는 비위생성, 동물 학대 및 불균일한 풍미의 심각한 문제점을 본 발명에서는 혐호 및 호기 발효를 순차적으로 이용하여 위생적이며 균일한 고풍미의 커피를 대량 생산할 수 있는 특징이 있다.In addition, in the present invention, it is possible to mass produce a coffee having high hygienic uniformity and high flavor by sequentially using the fermentation and aerobic fermentation in the present invention, which is a serious problem of mastication, animal abuse and uneven flavor caused by fermentation coffee using animal such as luwak coffee There is a feature that can be.

그리고, 본 발명은 종래의 액상 침지발효 방법에 비하여 제조 공정이 간단하고 풍미가 탁월하며, 생두를 멸균하거나 고온 증자하지 않고 고형 발효과정을 진행함으로써 생두의 풍미를 저해하지 않고, 방향족 화합물(향미), 유기산 및 폴리페놀의 함량이 증가하여 향미 및 산미가 증대되는 특징이 있다.
Further, the present invention provides a fermented milk fermentation method and a fermented milk fermented fermented milk fermented by a fermented milk fermented by a fermented milk, , The content of organic acids and polyphenols is increased, and flavor and acidity are increased.

이하, 본 발명의 실시예를 참조하여 설명하기로 한다.Hereinafter, embodiments of the present invention will be described.

1. 발효커피 제조1. Manufacture of fermented coffee

커피 생두에 류코노스톡속 미생물과 락토바실러스속 미생물과 락토바실러스속 미생물을 접종한 후 수분율이 60 ~ 70% 상태에서 12 ~ 24시간 혐기 발효를 진행한다.After the inoculation of microorganisms of Lactobacillus sp., Lactobacillus sp., And Lactobacillus sp. Microorganisms, the fermentation is carried out for 12 to 24 hours at a moisture content of 60 to 70%.

그런 다음, 혐기 발효된 커피 생두에 바실러스균과 효모균을 접종한 후 12 ~ 24시간 호기 발효를 진행한다.Then, the anaerobically fermented coffee beans are inoculated with Bacillus bacteria and yeast, and aerobic fermentation is carried out for 12 to 24 hours.

마지막으로, 발효된 커피 생두를 로스팅하여 가공한다.Finally, fermented coffee beans are roasted and processed.

여기서, 혐기 및 호기 발효온도는 20 ~ 45℃이다.
Here, the anaerobic and exhalation fermentation temperatures are 20 to 45 ° C.

혐기 발효과정에 있어서, 류코노스톡속 미생물은 류코노스톡 메센트로이데스(Leuconostoc mesenteroides)이고, 락토바실러스속 미생물은 락토바실러스 아시도필러스(Lactobacillus acidophilus) 또는 락토 바실러스 카제이(Lactobacillus casei)이다.In the anaerobic fermentation process, the microorganism of the genus Leuconostoc is Leuconostoc mesenteroides, and the microorganism of the genus Lactobacillus is Lactobacillus acidophilus or Lactobacillus casei.

또한, 호기 발효과정에 있어서, 바실러스균은 바실러스 섭틸리스 서브스피시스 섭틸리스(Bacillus Subtilis subsp. Subtilis)이다.Also, in the aerobic fermentation process, Bacillus sp. Is Bacillus subtilis subsp. Subtilis.

그리고, 효모균은 사카로마이세스 세레비지에(Saccharomyces Cerevisiae)이다.
The yeast strain is Saccharomyces cerevisiae.

2. 관능 시험2. Sensory testing

만성질환이 없으며 커피 즐기는 20대에서 50대까지 남녀 구분없이 30명을 선별하여, 일반 원두커피(대조구1), 루왁커피(대조구2) 및 본 실시예의 발효커피를 순차적으로 시음하도록 하였다. 여기서, 커피 시음은 5분 간격으로 5회 이루어지며 잡미를 제거하기 위하여 물로 양치를 한 다음 시험을 진행하였다.30 persons were selected from 20s to 50s without any chronic diseases, and the coffee was enjoyed. Then, ordinary coffee beans (control 1), luwak coffee (control 2) and the fermented coffee of this example were tasted sequentially. Here, the coffee was tasted five times at intervals of 5 minutes, and the test was carried out after brushing with water to remove the odor.

그리고, 시험 조건은 22 ~ 25℃ 온도의 실내이며 커피의 양, 물의 양 및 물의 온도는 모두 동일한 조건하에서 시험을 진행하였다. 또한, 시험항목은 산미, 향미 및 풍미(전체적)이며 각기 10점 만점을 기준으로 5회 수행한 결과를 표 1에 기록하였다.
The test conditions were room temperature of 22 ~ 25 ℃, and the amount of coffee, the amount of water and the temperature of water were all under the same conditions. In addition, the test items were sour, flavor, and flavor (overall), and the results were shown in Table 1 for 5 times based on 10 points of each.

Figure pat00001
Figure pat00001

표 1을 참조하면, 본 실시예는 고급 커피인 대조구2(루왁커피)와 비교하여 볼 때 산미, 향미 및 풍미에 걸쳐 9.50 이상의 높은 점수를 획득하여 발효커피의 전체적인 풍미가 매우 우수함을 알 수 있었다.
Referring to Table 1, it can be seen that the present example obtained a high score of 9.50 or more over sour taste, flavor and flavor in comparison with the high-grade coffee, Control 2 (luwak coffee), and the overall flavor of the fermented coffee was excellent .

이상과 같은 본 발명은 일 실시예에 한정되어 설명되었으나, 이에 한정되지 않고 본 발명의 기술적 사상을 토대로 변형되는 실시예들은 모두 본 발명의 권리범위에 속함이 분명하다.While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Claims (5)

커피 생두에 류코노스톡속 미생물과 락토바실러스속 미생물과 락토바실러스속 미생물을 접종한 후 수분율이 60 ~ 70% 상태에서 12 ~ 24시간 혐기 발효를 진행하는 단계와;
혐기 발효된 커피 생두에 바실러스균과 효모균을 접종한 후 12 ~ 24시간 호기 발효를 진행하는 단계와;
발효된 커피 생두를 로스팅하여 가공하는 단계로 이루어진 발효커피 제조방법.
A step of inoculating a microorganism of Lactobacillus sp., Lactobacillus sp., And Lactobacillus sp. Microorganism, followed by anaerobic fermentation at a moisture content of 60 to 70% for 12 to 24 hours;
Fermenting the anaerobically fermented coffee beans with Bacillus bacteria and yeast and then performing aerobic fermentation for 12 to 24 hours;
And roasting and fermenting the fermented coffee beans.
제 1 항에 있어서,
상기 류코노스톡속 미생물은 류코노스톡 메센트로이데스(Leuconostoc mesenteroides)이고,
상기 락토바실러스속 미생물은 락토바실러스 아시도필러스(Lactobacillus acidophilus) 또는 락토 바실러스 카제이(Lactobacillus casei)인 것을 특징으로 하는 발효커피 제조방법.
The method according to claim 1,
The Leuconostoc sp. Microorganism is Leuconostoc mesenteroides,
Wherein the microorganism belonging to the genus Lactobacillus is Lactobacillus acidophilus or Lactobacillus casei.
제 1 항에 있어서,
상기 바실러스균은 바실러스 섭틸리스 서브스피시스 섭틸리스(Bacillus Subtilis subsp. Subtilis)인 것을 특징으로 하는 발효커피 제조방법.
The method according to claim 1,
Wherein the Bacillus subtilis is Bacillus subtilis subsp. Subtilis.
제 1 항에 있어서,
상기 효모균은 사카로마이세스 세레비지에(Saccharomyces Cerevisiae)인 것을 특징으로 하는 발효커피 제조방법.
The method according to claim 1,
Characterized in that the yeast is Saccharomyces cerevisiae.
제 1 항에 있어서,
상기 혐기 및 호기 발효온도는 20 ~ 45℃인 것을 특징으로 하는 발효커피 제조방법.The method according to claim 1,
Wherein the anaerobic and expiration fermentation temperatures are 20 to 45 ° C.
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102121244B1 (en) 2019-08-21 2020-06-10 황준근 Preparation method of fermentation coffee and fermentation coffee thereby the same that, preparation method of coffee-nuruk-salt
WO2021251681A1 (en) * 2020-06-10 2021-12-16 이현구 Method for producing fermented green coffee beans by complex fermentation, and fermented green coffee beans produced thereby

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102121244B1 (en) 2019-08-21 2020-06-10 황준근 Preparation method of fermentation coffee and fermentation coffee thereby the same that, preparation method of coffee-nuruk-salt
WO2021251681A1 (en) * 2020-06-10 2021-12-16 이현구 Method for producing fermented green coffee beans by complex fermentation, and fermented green coffee beans produced thereby

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