KR20160075114A

KR20160075114A - Preparation Metod of Vinegar Containing Coffee Extract

Info

Publication number: KR20160075114A
Application number: KR1020140184681A
Authority: KR
Inventors: 신민경; 한창우
Original assignee: 대상 주식회사
Priority date: 2014-12-19
Filing date: 2014-12-19
Publication date: 2016-06-29

Abstract

The present invention relates to a method for preparing vinegar containing a coffee bean extract fermented with a phellinus linteus mycelium. The present invention includes: a step of culturing the phellinus linteus mycelium in the coffee bean; a step of extracting the cultured coffee bean as drinking water; a step of preparing fermented vinegar from liquid glucose; and a step of preparing coffee vinegar by mixing the coffee extract with the fermented vinegar in the above step. The coffee vinegar according to the present invention contains coffee flavor, and thus can appeal to consumers. In addition, the present invention contains a functional substance such as phellinus linteus-derived polysaccharide and ergosterol as provitamin D, and thus healthful coffee vinegar can be provided.

Description

[0001] The present invention relates to a method for preparing a coffee vinegar comprising a fermented coffee extract,

The present invention relates to a method for producing a vinegar comprising a coffee bean extract fermented with a mycelium of mushroom, and more particularly, to a method for producing a mushroom mycelium, Extracting the cultured coffee beans with drinking water; Preparing fermented vinegar from liquid glucose; And mixing the coffee extract and the fermented vinegar to produce coffee vinegar. The coffee vinegar according to the present invention has a high flavor of coffee and is highly beneficial to consumers because it is highly preferred by consumers and also contains ergosterol, a pro-vitamin D derived from Myzanosporium mycelium.

Due to the recent rapid changes in the social environment, modern people are exposed to excessive stress and negative environmental conditions. In other words, stress, lack of exercise, and nutritional imbalance deteriorate the health status of modern people, and it is a major cause of increasing the incidence of various adult diseases and chronic diseases. Accordingly, consumers' interest in health-oriented functional foods is increasing.

Vinegar is one of the oldest seasoned foods. In recent years, vinegar has become a feature of functional foods and consumption is increasing. The vinegar market is becoming more sophisticated and diversified due to changes in vinegar consumption patterns. In general, vinegar has various effects such as prevention of fatigue and disease, promotion of appetite promotion and digestion absorption, prevention of arteriosclerosis and hypertension due to cholesterol lowering, prevention of obesity and constipation, improvement of immune function and prevention of dementia It has been found that there are bactericidal and antimicrobial effects against various pathogenic microorganisms (Winning et al., 2004. Antimicrobial effect of vinegar on food-harmful bacteria, Journal of Korean Society of Food Science and Technology, 11, 117).

In recent years, vinegar is being developed as a health drink having various functionalities such as omija vinegar, herb vinegar, audi vinegar, ginseng vinegar, garlic vinegar, and bokbunja vinegar.

Coffee is the most widely consumed beverage in the world. It has higher antioxidant content than polyphenols (Brezova V et al. 2009. Coffee as a source of antioxidants: An EPR study. Food Chem. 114, 859) and neuronal protective effects (Chu YF et al. 2009. Roasted coffees high in lipophilic antioxidants and chlorogenic acid lactones

more neuroprotective than green coffees. J. Agric. Food

Chem., 57, 9801), and Alzheimer's (Eskelinen MH et al. 2009. Midlife coffee and tea drinking and the risk of late-life dementia, J. Alzheimers Dis., 16, 85) (Chu YF et al. 2011. Type 2 diabetes-related bioactivities of coffee. Food Chem., 124, 914), heart disease (Lopez-Garcia E et al 2006. Coffee consumption and coronary heart disease in men and women. , 2045), cirrhosis (Klatsky AL et al., 2006. Coffee, cirrhosis, and transaminase enzymes, Arch. Int. Med., 166, 1190).

On the other hand, Phellinus linteus is a higher fungus belonging to the family Mycobacterium, and is a white rot fungus belonging to the genus Phellinus (Hymenochaetaceae). It grows mainly in mulberry and broad-leaf stems All except for the surface of the head are called yellow because they are yellow. Situ mushrooms are recorded as mulberry ear, situation (桑黄) on the main stem of China, and mulberry tree ear (mulberry) on the dongbokhogam, and it is known that it has been used for various treatments such as eosinophilia, have. The hydrothermal extracts contained 6.83% polysaccharides and hexosamine, which is involved in the binding of sugars and proteins (Lee, Jun-Woo, 1999. Phellinus linteus IY001, polysaccharides isolated from fruiting bodies and mycelial cultures , 2006). Antitumor Sterol Isolated (Korean Society of Biological Chemistry, 27, 424) and ergosterol, which is a vitamin D2 converted to vitamin D2 by ultraviolet light (Lee YH et al. from the Fruiting Body of Pleurotus eryngii. J. Life Sci., 16, 282). Antimicrobial, antioxidant and anticancer effects (Kim, MK et al., Antimicrobial and antioxidant activity of mixed culture extracts of mushroom mycelium) And anti-cancer activity, Korea Biotechnology Association, 23, 158) and anti-thrombotic effect [ 2011. Optimization of antithrombin production from mycelium of Phellinus linteus. The Korean Society for Mycology, 39, 117).

Conventional techniques for enhancing functionality include vinegar manufacturing methods (Korean Patent No. 10-0344949), vinegar manufacturing methods using mushrooms (Korean Patent No. 10-0408867), Donga and red ginseng (Korean Patent No. 10-0401806), a process for producing red pepper vinegar (Korean Patent No. 10-0559074), a leaf mushroom vinegar, and a process for producing the same (Korean Patent No. 10-1026856) There are many, but the technical composition is different from the present invention.

It is an object of the present invention to provide a coffee vinegar having an added flavor of coffee mushroom and an effective ingredient of mushroom mycelium, and a process for producing the same.

The present invention relates to a method for cultivating a mushroom mycelium in a coffee bean; Extracting the cultured coffee beans with drinking water; Preparing fermented vinegar from liquid glucose; And a step of mixing the coffee extract and the fermented vinegar to prepare a coffee vinegar. The method for producing a vinegar according to claim 1,

The present invention can provide a coffee vinegar rich in flavor of coffee, high in preference of consumers, and good in health by blending a coffee extract and a fermented vinegar cultured in a mushroom mycelium having various active ingredients such as ergosterol.

The vinegar according to the present invention is a mixture of a fermented vinegar and a mushroom fermented coffee extract. The flavor and taste of coffee are harmonized with sour taste of vinegar, so that the taste of consumers is excellent and ergosterol, which is a type of provitamin D, So that it has an effect of contributing to promotion of public health.

The present invention relates to a method for producing a vinegar comprising a coffee bean extract fermented with a mycelium of mushroom, and more particularly, to a method for producing a mushroom mycelium, Extracting the cultured coffee beans with drinking water; Preparing fermented vinegar from liquid glucose; And mixing the coffee extract and the fermented vinegar to produce coffee vinegar.

1. Production of mycelium cultured coffee beans

The raw coffee beans are soaked in drinking water at room temperature for 18-22 hours, then the water is removed and sterilized in an autoclave at 121 ° C for 15-30 minutes, and 10% by weight of the raw mushroom mycelium is inoculated. After inoculation, they are cultured at 30 ° C for 10 to 25 days to obtain a fermented coffee bean with mycelium of mushroom.

2. Production of mycelium cultured mushroom mycelium (hereinafter referred to as coffee extract)

The fermented beans are extracted with drinking water by Mycelia mushroom mycelium. The coffee extraction method may be an espresso extraction method, a low temperature extraction method or an atmospheric pressure extraction method.

3. Preparation of fermented vinegar

Yeast extract was prepared by fermenting alcohol at 28 ~ 30 ℃ for 3 ~ 7 days after inoculating yeast into liquid medium containing liquid glucose and fermentation nutrient derived from corn starch. Vinegar is mixed, and 10 ± 0.5% (v / v) acidity of vinegar is prepared by injection liquid and inoculated with acetic acid bacteria and fermented at 28 ~ 32 ℃. After fermentation is completed, bentonite and activated charcoal are added and purified. Then, the mixture is filtered with a filter press to remove impurities and fermented to produce fermented vinegar. Examples of the fermentation nutrient include hydrous crystalline glucose, ammonium phosphate, potassium phosphate, magnesium sulfate, and yeast extract.

3. Preparation of coffee vinegar

Fermented coffee extracts, fermented vinegar, sugars and coffee aroma are added and mixed in a mixing tank. The mixed solution was sterilized at 75 to 95 ° C for 10 to 15 minutes and then subjected to primary and secondary filtration with a filter having a pore diameter of 1 μm and 0.5 μm, respectively, and filled in a sterilized glass bottle at 50 to 60 ° C. to prepare a coffee vinegar . The saccharide may be at least one selected from the group consisting of depressants, oligosaccharides, high fructose, and sugar, and may be added in an amount of 5 to 15% by weight based on the total weight of the mixture. The coffee aroma may be added in an amount of 0.1 to 1.5% by weight based on the total weight of the mixture.

&Lt; Example 1-3 > Selection of incubation period of coffee beans cultivated with mushroom

The raw coffee beans were immersed in drinking water of about three times the weight of raw coffee bean for 20 hours at room temperature, and then the water was removed and sterilized at 121 占 폚 for 20 minutes to inoculate 10% by weight of mycelia of raw mushroom. After inoculation, the cells were cultured at 30 ° C. for 10 days (Example 1), 15 days (Example 2), and 25 days (Example 3), respectively, to obtain a coffee bean culture of Mycelia mushroom mycelium. The flavor, aroma, acidity, and flavor of the coffee extract were extracted with espresso extract method (extraction at 180 ° C and 10 atm for 15 minutes) to a solid concentration of 0.95% (w / v) Flavor, aftertaste, and body were evaluated by a 5-point scaling method (5: excellent, 4: excellent) for sensory test agents (20s, 30s, 40s, , 3: normal, 2: poor, 1: poor). The average values are shown in Table 1.

Sensory evaluation of coffee extracts by cultivation period of mycelia division Example 1 Example 2 Example 3 Coffee scent 3.7 4.3 3.5 Sour 3.3 4.2 3.8 zest 3.5 4.2 3.5 cove 3.4 4.0 3.2 body 3.6 4.1 3.6

As shown in Table 1, the flavor of the extract of coffee beans cultivated for 15 days in Example 2 was superior to those of Examples 2 and 3, and the cultivation period of the mycelium cultivated in coffee beans was set to 15 days.

&Lt; Example 4-5 > Selection of extraction method of coffee bean culture for mycelium cultivation

A solid content concentration of 0.95% (Example 4) was obtained by the low-temperature extraction method (Example 4) in which the coffee extract extracted by the same method as in Example 2 was extracted at 4O < (aroma, acidy, flavor, aftertaste, and body) of the coffee extract extracted so as to be a w / v) (2: 1, 2: 1, 2: poor), and the average value was shown in Table 2.

Sensory evaluation of coffee extract by extraction method division Example 2 Example 4 Example 5 Coffee scent 4.3 3.8 3.8 Sour 4.2 3.3 3.5 zest 4.3 3.5 3.2 cove 4.0 3.4 3.3 body 4.1 3.6 3.7

As shown in Table 2, in the espresso extraction method of Example 2,

It was found that the sensory test results were better than those of the low temperature extraction method of Example 4 or the atmospheric pressure extraction method of Example 5.

Example 6: Preparation of fermented vinegar

1.0 kg of liquid glucose (60 Brix) derived from corn starch, 7.6 g of hydrous crystalline glucose, 7.6 g of ammonium phosphate, 6.3 g of potassium phosphate, 0.3 g of magnesium sulfate, 10.0 g of yeast extract and 2.0 L of purified water were added as a fermentation nutrient source, And fermented at 28 ° C for 5 days to obtain an alcoholic fermentation broth. The alcohol concentration of the obtained alcohol fermentation broth was measured and found to be 13.5% by volume. To 2.5 L of the fermentation broth obtained in the above step, 1.1 L of 95% alcohol, 13.5% vinegar, 1.9 L of vinegar, 30 g of yeast extract and 5.6 L of drinking water were added and mixed to prepare a filling liquid. The alcohol concentration of the above solution was 12.6% by volume and the acidity was 2.3% by volume. 11.0 L of a herbaceous plant having an acidity of 10.5% by volume and an alcohol concentration of 3.5% by volume was added to the fermentation tank and subjected to deep fermentation until the acetic acid bacteria were activated while stirring at 0.15 vvm at 30 캜. Immediately prior to the injection, the prey was 11.5% by volume of acidity and 0.5% by volume of alcohol. At this time, the above-mentioned liquid was added to the herbaceous plant and deep fermentation was carried out with stirring at a temperature of 30 ° C and 0.15 vvm until the alcohol concentration reached 0% by volume to obtain a fermented vinegar having an acidity of 12.8% by volume.

<Example 7-9> Selection of blending ratio of coffee vinegar

10% by weight of isomaltooligosaccharide and 0.5% by weight of coffee aroma were added to the mixture of coffee extract and fermented vinegar as shown in Table 3, and the mixture was sterilized at 90 DEG C for 10 minutes. Then, And filtered through a filter of 0.5 mu m to prepare a coffee vinegar. The coffee vinegar was diluted 4 times in drinking water and the sensory test agent (20s, 30s, 40s, 50s male and 2s) received 5 points scale method (5: excellent, 4: excellent, 3: 2: poor, 1: poor), and the average value thereof is shown in Table 4. The evaluation items were flavor, taste, aft, and color of coffee vinegar.

Compounding ratio of coffee vinegar (% by weight) division Example 7 Example 8 Example 9 Coffee extract 15.0 25.0 35.0 Fermented vinegar 35.0 25.0 15.0 Isomaltooligosaccharide 10.0 10.0 10.0 Coffee scent 0.5 0.5 0.5 Drinking water 39.5 39.5 39.5 Sum 100.0 100.0 100.0

Sensory evaluation of coffee vinegar division Example 7 Example 8 Example 9 incense 4.3 3.8 3.5 flavor 4.2 3.7 3.7 aftertaste 4.2 3.7 3.6 color 4.1 3.8 3.5 Sour taste 4.2 3.7 3.5

As shown in Table 4, the coffee vinegar according to the blending ratio of Example 7 exhibited superior sensory evaluation results as compared with Examples 8 and 9. It is considered that coffee flavor is abundant and sour taste of vinegar is well harmonized.

The coffee vinegar prepared according to the present invention is a coffee vinegar fermented with mushroom fermented coffee extract and fermented vinegar to make the flavor of coffee and sour taste of vinegar harmonize well and is useful for health because it contains vinegar, It is likely to be used industrially because of high preference of consumers.

Claims

Culturing the mushroom mycelium in a coffee bean (1);
(2) extracting the cultured coffee beans with drinking water;
(3) preparing a fermented vinegar from a cornstarch-derived glycation solution; And
And (4) mixing the coffee extract in the step (2) and the fermented vinegar to prepare a coffee vinegar.

The method for producing a coffee vinegar according to claim 1, wherein the cultivation period is 10 days to 25 days in the step of culturing the mycelium of mushroom on a coffee bean.

The method for producing a coffee vinegar according to claim 1, wherein the extracting method in the step of extracting coffee beans with drinking water is an espresso extracting method.

[4] The method of claim 1, wherein the mixing ratio of the coffee vinegar in step (4) is 15 to 35% by weight of the coffee extract and 15 to 35% by weight of the fermented vinegar.

The method for producing a coffee vinegar according to claim 4, wherein the coffee vinegar further comprises 5 to 15 wt% of saccharides and 0.1 to 1.5 wt% of coffee aroma.

The process for producing a coffee vinegar according to claim 5, wherein the saccharide is at least one selected from the group consisting of depressants, oligosaccharides, high fructose, and sugar.

A coffee vinegar prepared by the method of any one of claims 1 to 6.