KR20160057615A - Method for producing vinegar comprising an effective compound derived from fermented coffee - Google Patents

Abstract

The present invention relates to coffee vinegar containing an effective component of coffee fermented by mushroom mycelium or monascus and to a method for producing the same. According to various embodiment of the present invention, the coffee vinegar according to the present invention is superior in the content of polyphenol to typical lemon vinegar, persimmon vinegar and brewed vinegar, and has an effect of having excellent free radical scavenging performance. Moreover, the content of trigonelline which is effective in promoting creation and reproduction of brain nerve cells and which is contained in coffee beans are verified to be more than doubled, and as a result, the conventional problem that when coffee beans are roasted, thermolabile trigonelline is decomposed by 70% or more and is therefore difficult to intake can be solved.

Description

TECHNICAL FIELD The present invention relates to a method for producing a vinegar containing an active ingredient of a fermented coffee,

The present invention relates to a method for producing vinegar containing an active ingredient of mushroom mycelium or coffee fermented with Hongkuk.

In general, vinegar is a fermented food that has been used in various ways, both east and west, and has been produced using various raw materials. Vinegar has long been used for medicinal purposes such as circulatory and immune function fatigue recovery, and is effective in preventing adult diseases such as arteriosclerosis and hypertension, reducing cholesterol, reducing body fat and restoring fatigue. In addition to stimulating the digestive system, it helps digestion and improves appetite. It is also added to various kinds of dishes to eliminate the sensation of refreshing taste and taste, and has been widely used as a function of natural antibacterial agent.

Such vinegar may be used not only as a seasoning but also as a vinegar for drinking. However, there are some inconveniences due to sour taste for ingesting beverages, and recently, a product made by using vinegar has been developed. Although attempts have been actively made to develop fermented vinegar having a unique flavor by using new fruits or vegetables, there has been a limit in making fermented vinegar, in which the functionality of the raw materials in the fermentation process and dilution process is transferred as it is.

The method of producing vinegar by fermentation is a step of performing alcohol fermentation on a fruit concentrate or a cereal concentrate and then performing surface fermentation or deep fermentation by inoculating acetic acid bacteria (usually Acetobacter microorganism) into the obtained fermentation broth of alcohol do. The microorganism of the genus Acetobacter is grown using ethanol as a carbon source and an energy source.

Surface fermentation refers to the fermentation of vinegar fermented in a stationary state after inoculating the medium with acetic acid bacteria (usually Acetobacter microorganism). Surface fermentation is simple because it has a simple fermentation facility and can minimize the initial investment cost and can produce a mild sour taste. However, since it is difficult to control the fermentation conditions such as the fermentation temperature and the aeration amount suitable for the characteristics of the acetic acid bacteria, prolonged fermentation time is required, There is a problem that the fermentation odor corresponding to the vinegar obtained remains.

In deep fermentation, fermentation conditions such as fermentation temperature and aeration amount can be controlled, so that the fermentation period is shorter than that of surface fermentation, and the yield and acidity of the product, that is, vinegar, can be increased. However, since the product exhibits a strong sour taste, It is not satisfactory.

Coffee contains a large amount of chlorogenic acid, which is known to be a component of functional materials, as an antioxidant melanoidin and an anticancer substance in vivo.

However, over-consumption of coffee is known to cause caffeinism such as emotional disturbance, nervousness, sleep disorder and gastrointestinal disorder. When a person who consumes caffeine does not consume caffeine, he or she may experience headache, depression, anxiety, fatigue And the like.

Accordingly, a variety of processes have been developed to maximize useful components of coffee and to reduce harmful components. Conventional KR 2012-0061181A discloses a coffee fermented using a mushroom and a method for producing the same, wherein the mushroom It is disclosed that the fermented coffee can prevent problems such as insomnia, gastrointestinal disorders and obesity.

As described above, the development of functional coffee may contribute to the prevention of various chronic diseases through the preference foods which are ingested routinely.

On the other hand, although coffee is not a coffee, various methods are known as methods for producing vinegar using soybeans. KR 2000-0072666 discloses a method for producing soybean vinegar by using a water extract of soybeans for vinegar fermentation, There is a problem that the amount of the active ingredient of the soybean contained in the soybean fermentation varies depending on the extraction efficiency of the soybean. In addition, KR2012-0064791 discloses a method for producing soybean vinegar obtained by fermenting soybeans using a starch raw material such as rice, barley, wheat, and yolk bacillus, but has a problem in that the antioxidant effect is not high.

As noted above, the development of functional coffee is still required to maximize the useful components of coffee.

The object of the present invention is to provide a process for producing coffee vinegar by fermenting coffee beans to maximize the active ingredient of coffee.

According to a representative aspect of the present invention, there is provided a method for producing a fermented coffee beverage, comprising the steps of: (1) first fermenting coffee beans, drying the fermented coffee beans, and pulverizing the resulting fermented coffee beans; (2) preparing a coffee bacterium by inoculating acetic acid with the coffee fermented product powder obtained in the step (1); (3) mixing rice, yeast, yeast, and water and fermenting them to produce rice wine; And (4) adjusting the acidity of the makgeolli obtained in the step (3), adding the coffee fermented product powder obtained in the step (1) and the coffee seed obtained in the step (2) and then fermenting the product; And a method for producing a coffee vinegar.

According to various embodiments of the present invention, the coffee vinegar of the present invention is superior to conventional lemon vinegar, persimmon vinegar, and vinegar vinegar in that polyphenol content is excellent and free radical scavenging ability is excellent, Generation and regeneration of trigonelline, and the result shows that the conventional triglycerine content of roasted coffee beans can solve the problem that it is difficult to ingest triglynelin which is unstable to heat and decomposed by 70% or more.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing HPLC measurement results of coffee bean and coffee vinegar according to an embodiment of the present invention. FIG.

Hereinafter, various aspects and various embodiments of the present invention will be described in more detail.

As used herein, the term " coffee vinegar " refers to vinegar based on coffee, which is obtained through a process of fermenting coffee beans.

The term " makgeolli " refers to Korean traditional fermented soybean which is made by using yeast as a starch raw material such as glutinous rice, rice, wheat, and barley, corn, potato or sweet potato. It is known that sugarcane which is decomposed into glucose by enzymes and decomposed at the same time is converted into alcohol by yeast, and therefore makkolgye having various kinds of quality characteristics is produced depending on the immersion condition using yeast and the kind of starch raw materials.

According to one aspect of the present invention, there is disclosed a coffee vinegar containing an active ingredient of a coffee fermented product obtained by fermenting coffee beans.

In one embodiment of the present invention, the bacterium used for the fermentation is mushroom mycelia or Mycelia germs. Preferably, the mushroom mycelium is at least one selected from the group consisting of Phellinus linteus , Ganoderma lucidum , and Hericium erinaceum . The mycelium of R. gracilis is selected from the group consisting of Monascus ruber, Monascus purpureus Went, Monascus rubervan Tieghem, Monascus fuliginosus Sato, Monascus pilosus, Monascus purpureus wort, Monascus purpureus wort, At least one mycelium selected from Monascus purpurens , Monascus pilosus Sato, Monascus anka, Monascus barykery, and Monascus albidus sato. .

The coffee vinegar according to the present invention was found to have an excellent polyphenol content and an excellent free radical scavenging effect than lemon vinegar, persimmon vinegar and vinegar vinegar.

According to another aspect of the present invention, there is provided a process for producing a fermented coffee beverage, comprising the steps of: (1) first fermenting coffee beans, drying the fermented coffee beans, and pulverizing the resulting fermented coffee beans;

(2) preparing a coffee bacterium by inoculating acetic acid with the coffee fermented product powder obtained in the step (1);

(3) mixing rice, yeast, yeast, and water and fermenting them to produce rice wine; And

(4) adjusting the acidity of the makgeolli obtained in the step (3), adding the coffee fermented product powder obtained in the step (1) and the coffee seed obtained in the step (2) and then fermenting A method for manufacturing a coffee vinegar comprising:

According to one embodiment of the present invention, the coffee fermented product powder is prepared by drying the first fermented coffee bean before the grinding step (1-a) directly roasting at a temperature of 220-250 ° C for 5-10 minutes The roasted coffee beans having the first fermentation process may be further roasted. In this case, when the roasted coffee beans are subjected to the first fermentation, the taste and flavor of the coffee beans are increased Can be achieved.

At this time, the coffee fermented product powder of step (1) has an L value of 15-25.

In the step (1), the first fermentation is a mycelial fungus body, which is mycelium of mushroom or mycelia of Ganoderma lactiflora . The mycelium of fungi is Phellinus linteus , Ganoderma lucidum , Hericium erinaceum , Monascus purpureus Went, Monascus rubervan Tieghem, Monascus fuliginosus Sato, Monascus pilosus (Monascus purpureus wort), Monascus fuliginosus Sato, Monascus purpureus wort, Monascus purpurens, Monascus pilosus Sato, Monascus anka, Monascus barykery, and Monascus albidus Sato, among others) , Monascus purpurens , Monascus pilosus Sato, Monascus anka, Monascus barykery and Monascus albidus Sato May be one or more selected Mycobacterium tuberculosis of the genus Monascus .

According to one embodiment of the present invention, when fermentation is performed using the mycelium of mycelia from the mycelia of fungi, the vitamin D content is increased according to an increase in the number of days of fermentation. When the mycelium of Ganoderma lucidum is used, ) Content, and it was confirmed that when the mycelia of the present invention was used, the fat decomposition ability was improved.

On the other hand, in step (2), the acetic acid bacteria used in the production of coffee seeds may be acetic acid, so that it can be edible without harming the human body.

For example, the acetic acid bacteria may be homogeneous belonging to the genus Acetobacter . Acetonitrile bakteo bacteria belonging to the genus (Acetobacter) are, for example, acetonitrile bakteo Oh Shetty (Acetobacter aceti), acetonitrile bakteo acetonitrile breath (Acetobacter acetosum), acetonitrile bakteo oxy thiooxidans (Acetobacter oxydans), acetonitrile bakteo is sense (Acetobacter rancens), acetonitrile bakteo Oh Shetty Jenny Titanium (Acetobacter acetigenium), acetonitrile bakteo Assen dense (Acetobacter acendens), acetonitrile bakteo swichen Bakı (Acetobacter schutzenbachii), acetonitrile bakteo ku reubum (Acetobacter curvum), acetonitrile bakteo beaded kusu (Acetobacter persicus), acetonitrile bakteo celebrity Wiese (Acetobacter cerevisiae), acetonitrile bakteo may be to include a ferry Naris (Acetobacter farinalis), acetonitrile bakteo Oh Shetty 1 or more species of bacteria selected from the group consisting of (Acetobacter aceti).

According to an embodiment of the present invention, the step (3) is a step of producing makgeolli, wherein the makgeolli is 4-7% alcoholic fermented makgeolli, and when the makgeolli is produced, the koji is 0.3 -0.7 wt%, and the yeast is added in an amount of 0.01-0.05 wt% based on the total weight of the rice.

Generally, makgeolli is a traditional Korean fermented soybean which is made by using yeast and starch raw materials such as glutinous rice, rice, wheat and barley, corn, potato or sweet potato, and the starch is decomposed into glucose by an enzyme contained in koji And the decomposed sugar is converted into alcohol by yeast. Thus, it is known that makgeolli having different quality characteristics are produced according to the immersion condition using yeast and the kind of starch raw material. In the present invention, And rice wine, which is made mainly from rice, is used. If rice is not used, fermentation may not be performed properly, or flavor specific to coffee may be deteriorated.

As used herein, the term " mycelia " means a bacterium used for saccharification of starch raw materials used in the production of makgeolli, and includes a single bacterium such as Aspergillus oryzae , Aspergillus kawachii and Aspergillus niger , Can be used.

Further, the yeast may be one or more selected from Saccharomyces cerevisiae and Saccharomyces carsbergensis .

According to one embodiment of the present invention, the step (4) is a process to be particularly noted in the production of the coffee vinegar of the present invention. Generally, the pH of the vinegar is controlled at the final stage after all the processes are performed In the present invention, the acidity is adjusted first and then the coffee seeds are added to produce vinegar. At this time, it is preferable to adjust the acidity of the makgeolli to 3-4, and the acidity of the makgeolli can be changed into apple fermentation vinegar, Vinegar, wine fermentation vinegar, and the like.

On the other hand, when coffee vinegar is produced, fermentation can be carried out without adjusting the acidity according to the general vinegar production method, or when vinegar acetic acid or acetic acid, which is a synthetic vinegar, is used instead of the fermentation vinegar, have.

Hereinafter, the present invention will be described in more detail with reference to Examples and the like, but the scope and content of the present invention can not be construed to be limited or limited by the following Examples. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the present invention as set forth in the following claims. It is natural that it belongs to the claims.

Production Example 1: Preparation of Mycelia of Situ mushroom

Phellinus linteus was inoculated on a PDA (Potato dextrose agar) medium, cultured in a 30 ° C incubator for 15-20 days, and then cultured in PDB (Potato dextrose broth) And cultured at 140 rpm at 30 DEG C for 7-10 days to obtain Mycelium of Situ mushrooms.

Production Example 2: Culture of mycelium of Ganoderma lucidum

Mushroom mycelia were obtained in the same manner as in Preparation Example 1, except that mushroom mycelium was used instead of mushroom mycelium.

Preparation Example 3: Culture of mycelia

The same method as in Preparation Example 1 was carried out except that the mycelium of Aspergillus oryzae was used in place of the mycelium of Aspergillus oryzae.

Production Example 4: Culture of Mycelia

The mycelia of P. gracilis was obtained by following the same procedure as in Preparation Example 1, except that the Mycelium of Monascus. Ruber & M. purpureus was used instead of Mycelia of Situ mushroom.

Production Example 5: Culture of mycelium of acetic acid bacteria

Acetobacter aceti was cultivated in Mannitol agar medium for 4 days and then cultured again in Mannitol broth in shaking incubator at 140-200 rpm at 25 ° C for 1-2 days to obtain acetic acid mycelium.

Example 1

(1) Step 1: Preparation of coffee fermented powder using mycelium of mushroom

The coffee bean sprouts were immersed for 4-20 hours, water was removed, and the mycelia of the mushroom obtained in Preparation Example 1 was inoculated at 10% by weight with respect to the total weight of the coffee, followed by culturing at 30 ° C for 7-30 days.

The cultured culture was dried at 50-60 ° C for 1 to 3 days, roasted, and the roasted coffee culture was pulverized to prepare a coffee fermented powder.

The coffee used in this experiment is Ethiopia mocha sidamo (ES), which is produced by two varieties of Ethiopia mocha sidamo (ES, GSC international Co., Ltd., Seoul, Korea) Respectively.

(2) Step 2: Preparation of coffee seeds

The coffee obtained in the above step 1 was prepared with makgeolli, 100 parts by weight of the obtained acetic acid was inoculated with the prepared acetic acid, and air was injected at 25 ° C for 10 days.

(3) Step 3: Manufacture of makgeolli

When 0.5% by weight of yeast, 0.03% by weight of yeast and 3.5-fold of water are added to the total weight of rice, and the mixture is cultured at 20-30 ° C for 3-5 days to confirm that the alcohol fermentation progresses by 5-6% The mixture was filtered through a mesh of 100 mesh to obtain a rice wine.

(4) Step 4: Production of coffee vinegar

The pH of the fermented vinegar was adjusted to 3-4 by adding wine fermented vinegar to the rice wine obtained in step 3, and the fermented coffee obtained in step 1 was added in an amount of 3 wt% And 10% by weight of the coffee seeds obtained in the above step 2 were added to 100 parts by weight of makgeolli, After air was injected at 20-30 ° C for 7-15 days, it was stirred and cultured. After confirming that the acidity was increased by 5 or more, it was filtered with a filter of 1 μm or less.

The filtrate was sterilized at 100 DEG C for 10-20 minutes to prepare coffee vinegar.

Example 2

The same method was used to prepare coffee vinegar, except that the mycelium of Ganoderma lucidum obtained in Preparation Example 2 was used instead of the mycelium of Situ mushroom.

Example 3

The same method was used to prepare coffee vinegar, except that the mycelium of mushrooms obtained in Preparation Example 3 was used instead of the mushroom mycelium.

Example 4

The same method was used to prepare coffee vinegar, except that the Mycelium of R. gonorrhoeae obtained in Preparation Example 4 was used instead of the mushroom mycelium.

Experimental Example 1

In the case of polyphenol, the antioxidant value corresponding to the tannic acid concentration is used as a standard substance by using tannic acid as a standard substance, while antioxidant effect related to various metabolic diseases such as aging and heart disease caused by oxidative stress, (See Table 1 and FIG. 3), the ABTS radical scavenging activity and the DPPH radical scavenging activity showed antioxidant values corresponding to the ascorbic acid concentration (see Table 2-3 and Figs. 4-5), and as a result, It has been confirmed that the coffee acetic acid fermentation broth according to the present invention has higher polyphenol content and higher antioxidative activity than persimmon vinegar, vinegar vinegar, brown rice vinegar, apple vinegar and lemon vinegar.

division Total polyphenol
(mg / ml) Example 1 2.17 Comparative Example 1
(Persimmon) 0.6 Comparative Example 2
(Brewed vinegar) 0.25 Comparative Example 3
(Brown rice vinegar) 0.23 Comparative Example 4
(Apple vinegar) 0.24 Comparative Example 5
(Lemon vinegar) 0.18

division ABTS radical scavenging activity (mg / 100ml) Example 1 235.66 Comparative Example 1
(Persimmon) 0.99 Comparative Example 2
(Brewed vinegar) 0.73 Comparative Example 3
(Brown rice vinegar) 0.89 Comparative Example 4
(Apple vinegar) 0.99 Comparative Example 5
(Lemon vinegar) 1.48

division DPPH radical scavenging activity (mg / 100 ml) Example 1 154.6 Comparative Example 1
(Persimmon) 0.87 Comparative Example 2
(Brewed vinegar) 0.61 Comparative Example 3
(Brown rice vinegar) 0.47 Comparative Example 4
(Apple vinegar) 0.57 Comparative Example 5
(Lemon vinegar) 1.04

Experimental Example 2

As a result of confirming the organic acid change by the biological conversion technique, as shown in FIG. 1B, acetic acid not identified in coffee bean sprouts was found in the coffee vinegar according to the present invention, and in particular, (Fig. 1B), which is more effective than the trigonelline content, which is effective for stimulating the production and regeneration of neuronal cells contained in the brain.

These results can solve the problem that, in conventional coffee bean roasting, 70% or more of the heat-unstable trigonellin is decomposed and is difficult to ingest.

Claims (10)

(1) cultivating the coffee beans together with mycelia of mushroom or mycelium of P. gracilus to perform primary fermentation, drying the fermented coffee bean and then pulverizing to obtain a coffee fermented powder;
(2) preparing a coffee bacterium by inoculating acetic acid with the coffee fermented product powder obtained in the step (1);
(3) mixing rice, yeast, yeast, and water and fermenting them to produce rice wine; And
(4) adjusting the acidity of the makgeolli obtained in the step (3), adding the coffee fermented product powder obtained in the step (1) and the coffee seed obtained in the step (2), and then fermenting Containing coffee vinegar manufacturing method.
The method according to claim 1,
The mushroom mycelium is at least one selected from the group consisting of Phellinus linteus , Ganoderma lucidum and Hericium erinaceum ,
The mycelia of the Ganoderma lacticum can be selected from the group consisting of Monascus ruber, Monascus purpureus Went, Monascus rubervan Tieghem, Monascus fuliginosus Sato, Versus (Monascus pilosus), Pseudomonas kusu PARFUMER lances (Monascus purpurens), Pseudomonas kusu Philo Versus Sato (Monascus pilosus Sato), Pseudomonas kusu Anka (Monascus anka), Pseudomonas kusu Bari Kerry (Monascus barykery) and Pseudomonas kusu Albi Douce Sato (Monascus albidus Sato) . < / RTI >
The method according to claim 1,
(1-a) directly roasting or roasting at a temperature of 220-250 ° C for 5-10 minutes prior to the grinding step of step (1).
The method according to claim 1,
Wherein the coffee fermented product powder of step (1) has an L value of 15-25.
The method according to claim 1,
Wherein the yeast is added in an amount of 0.3-0.7 wt% based on the total weight of the rice, and the yeast is added in an amount of 0.01-0.05 wt% based on the total weight of the rice in the step (3).
The method according to claim 1,
Wherein the acidity of the rice wine is adjusted to 3-4 in the step (4).
The method according to claim 1,
Wherein the coffee fermented product is added in an amount of 3% by weight based on 100 parts by weight of the rice wine and 10% by weight based on 100 parts by weight of the rice wine in the step (4).
Coffee vinegar containing the active ingredient of the coffee fermented product obtained by fermenting coffee beans.
The coffee vinegar according to claim 8, wherein the bacterium used for the fermentation is a mushroom mycelium or a mycelia of the ginseng.
10. The method of claim 9,
The mushroom mycelium is at least one selected from the group consisting of Phellinus linteus , Ganoderma lucidum and Hericium erinaceum ,
The mycelia of the Ganoderma lacticum can be selected from the group consisting of Monascus ruber, Monascus purpureus Went, Monascus rubervan Tieghem, Monascus fuliginosus Sato, Versus (Monascus pilosus), Pseudomonas kusu PARFUMER lances (Monascus purpurens), Pseudomonas kusu Philo Versus Sato (Monascus pilosus Sato), Pseudomonas kusu Anka (Monascus anka), Pseudomonas kusu Bari Kerry (Monascus barykery) and Pseudomonas kusu Albi Douce Sato (Monascus albidus Sato) . < / RTI >

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