KR20160081762A - Functional coffee bean using liquorice extract and coffee drink using the same - Google Patents
Functional coffee bean using liquorice extract and coffee drink using the same Download PDFInfo
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- KR20160081762A KR20160081762A KR1020150105125A KR20150105125A KR20160081762A KR 20160081762 A KR20160081762 A KR 20160081762A KR 1020150105125 A KR1020150105125 A KR 1020150105125A KR 20150105125 A KR20150105125 A KR 20150105125A KR 20160081762 A KR20160081762 A KR 20160081762A
- Authority
- KR
- South Korea
- Prior art keywords
- coffee
- extract
- licorice
- beans
- licorice extract
- Prior art date
Links
- 241000533293 Sesbania emerus Species 0.000 title claims abstract description 83
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 75
- 239000000284 extract Substances 0.000 title claims description 42
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 title claims description 19
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 title description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 title 1
- 235000011477 liquorice Nutrition 0.000 title 1
- 229940069445 licorice extract Drugs 0.000 claims abstract description 53
- 240000007154 Coffea arabica Species 0.000 claims description 67
- 235000016213 coffee Nutrition 0.000 claims description 64
- 238000000034 method Methods 0.000 claims description 34
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- 238000001035 drying Methods 0.000 claims description 18
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- 244000013123 dwarf bean Species 0.000 claims description 16
- 238000007654 immersion Methods 0.000 claims description 14
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- 238000010438 heat treatment Methods 0.000 claims description 12
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- 230000000052 comparative effect Effects 0.000 description 21
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 8
- 244000046052 Phaseolus vulgaris Species 0.000 description 8
- 150000007524 organic acids Chemical class 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical class [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
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- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
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- 239000004615 ingredient Substances 0.000 description 3
- KMVWNDHKTPHDMT-UHFFFAOYSA-N 2,4,6-tripyridin-2-yl-1,3,5-triazine Chemical compound N1=CC=CC=C1C1=NC(C=2N=CC=CC=2)=NC(C=2N=CC=CC=2)=N1 KMVWNDHKTPHDMT-UHFFFAOYSA-N 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- UMNMVZFOKSPTJN-UHFFFAOYSA-N Liqcoumarin Chemical compound O1C(=O)C=C(C)C2=C(O)C(C(=O)C)=CC=C21 UMNMVZFOKSPTJN-UHFFFAOYSA-N 0.000 description 2
- 230000002292 Radical scavenging effect Effects 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 235000019693 cherries Nutrition 0.000 description 2
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- 238000007796 conventional method Methods 0.000 description 2
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- 239000012153 distilled water Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
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- RNFJDJUURJAICM-UHFFFAOYSA-N 2,2,4,4,6,6-hexaphenoxy-1,3,5-triaza-2$l^{5},4$l^{5},6$l^{5}-triphosphacyclohexa-1,3,5-triene Chemical compound N=1P(OC=2C=CC=CC=2)(OC=2C=CC=CC=2)=NP(OC=2C=CC=CC=2)(OC=2C=CC=CC=2)=NP=1(OC=1C=CC=CC=1)OC1=CC=CC=C1 RNFJDJUURJAICM-UHFFFAOYSA-N 0.000 description 1
- 235000003276 Apios tuberosa Nutrition 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 241001107098 Rubiaceae Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000170226 Voandzeia subterranea Species 0.000 description 1
- 235000013030 Voandzeia subterranea Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229940069765 bean extract Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003063 flame retardant Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- 235000007924 ground bean Nutrition 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
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- 238000002791 soaking Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
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- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/22—Coating agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
Description
The present invention relates to a functional coffee bean produced using licorice extract, a process for producing the same, and a coffee beverage using the same.
Coffee is a plant belonging to the madder family. Typical commercial varieties include Arabica and Robusta varieties. Arabica varieties are rich in flavor and have a caffeine content of 0.8-1.4%, accounting for approximately 76.4% of world coffee production. Robusta varieties are less flavorful, bitter, and have higher caffeine content than arabica.
After the coffee is harvested in the form of cherry from the coffee tree, the coffee beans are peeled off immediately and the coffee bean is processed into a green coffee bean called a green coffee bean through the drying process. Generally, there is a difference in the quality of coffee depending on varieties, roasting methods, etc., and thus the price difference is remarkable. When using high quality varieties, it is advantageous to produce excellent flavor and aroma, but it is disadvantageous in that it is expensive, and taste and fragrance are inferior when an inexpensive varietal is used. Therefore, efforts have been made to improve flavor and aroma by coating natural beverages and the like on the beans produced using inexpensive green beans. The roasted beans are easily corroded during the storage process, and the taste and flavor of the bean is likely to be altered. When the bean curd is coated, the quality of the bean is lowered and the quality of the bean is lowered. Therefore, studies on coffee beans and their processing methods which can improve taste, aroma and function while having a long period of use and easy storage are required.
On the other hand, licorice is a plant used as a raw material for roots and stalks, and it contains 3-7% of sweetness components such as glycyrrhizin, liqcoumarin, glucose, sucrose, and mannitol, It is known to contain ingredients that give a whopping 200-fold greater sweetness. Therefore, it plays a role of reducing sweetness and bitter taste. It is also known that pharmacological actions are detoxification and anti-inflammatory actions. However, the method of ingestion is limited and a variety of methods are needed.
SUMMARY OF THE INVENTION The present invention has been made in order to solve the problems of the prior art,
It is an object of the present invention to provide a coffee bean having a long shelf life and easy storage while improving the taste, aroma and function of low-quality coffee beans and a process for producing the same.
It is another object of the present invention to provide coffee bean sprouts with enhanced antioxidative activity and sour taste by using licorice extract and a process for producing the same, and to provide a coffee beverage using the same.
According to the present invention,
Licorice extracts provide coffee beans coated on the surface and infiltrated into the interior.
In addition,
(1) preparing licorice extract;
(2) immersing the green beans in the licorice extract solution; And
(3) filtering and drying the coffee bean dip soaked in the licorice extract; And a licorice extract.
In addition,
A coffee extract prepared by roasting coffee beans of the present invention is provided.
The present invention can provide a coffee green bean having enhanced antioxidative activity, sweet taste and organic acid as well as improving quality and taste by coating or infiltrating the licorice extract on the surface and inside of the coffee green bean, and a process for producing the same.
Further, the present invention can provide a coffee extract made from a coffee bean roasted with the coffee bean gum, and a coffee beverage containing the same, wherein the organic acid of the licorice enhances the acidity to reduce the bitter taste, To provide an excellent taste.
In addition, the present invention can provide a method for producing a coffee beverage having excellent taste and quality by using coffee beans, licorice and the like which have low merchantability, so that it is possible to provide an effect of manufacturing a high value-added food product as a raw material with low merchantability.
Conventionally, there is known a method of coating roasted coffee beans with fragrance for improving the coffee taste. However, such a method has been problematic not only in terms of quality of coffee but also in storage period and storage convenience. In addition, the conventional method has limitations in that it can not simultaneously improve the functional aspect of coffee and the taste such as antioxidant activity.
Accordingly, the present inventors have made intensive efforts to improve the taste and functionality while simultaneously maintaining or improving the quality of coffee, and improving shelf life and storage convenience. Thus, the present inventors have completed the present invention by using a method of infusing licorice extract with green beans .
Hereinafter, the present invention will be described in detail. In the present invention, coffee green beans or green beans mean coffee before roasting, and coffee beans or beans mean coffee after roasting. In addition, coffee beans can refer to both green beans and beans.
According to the present invention,
Licorice extracts provide coffee beans coated on the surface and infiltrated into the interior.
The coffee green beans are harvested in the form of cherry from a coffee tree and then immediately peeled off the beans wrapping the coffee beans. The coffee beans are processed into a coffee bean called a green coffee bean through a drying process. Of coffee beans.
In addition,
(1) preparing licorice extract;
(2) immersing the green beans in the licorice extract solution; And
(3) filtering and drying the coffee bean dip soaked in the licorice extract; And a licorice extract solution containing the licorice extract.
As a preferred embodiment of the present invention, the step (1) comprises the steps of: a) mixing and heating licorice and water; And b) removing the solid content from the extract prepared after the heating to prepare a licorice extract; . ≪ / RTI >
That is, it includes a step of preparing a licorice extract, an immersion step of impregnating the licorice extract with the coffee ground beans harvested from the coffee tree, and a drying step of filtering and drying the coffee ground beef dipped in the extract.
According to a preferred embodiment of the present invention, the step of washing the licorice prior to the step of mixing and heating the licorice and water in the step a) may further comprise washing the licorice.
In the step a), the weight ratio of the licorice and water may be preferably 1: 2 to 1: 100, more preferably 1:25 to 1:50. If the weight ratio of water is more than 100, there may be a problem that the sweetness component and the organic acid component content of licorice are insufficient. When the weight ratio of water is less than 2, extraction of the active ingredient may be difficult.
The heating in step (a) is preferable because it can sufficiently extract useful components from licorice and prevent contamination from microorganisms, and the heating method is not particularly limited as long as it is a usual method. According to a preferred embodiment of the present invention, the heating in step a) may be performed preferably at 50 to 130 ° C for more than 0 to 240 minutes, more preferably at 85 to 100 ° C for 30 to 120 minutes .
In addition, the heating process may include a pressing process and a pressure heating process. The pressure is not particularly limited as long as the pressure is normal.
The extract obtained by heating in the step a) may contain the solids content of licorice. It is preferable to remove the solid content of the licorice after immersing the coffee bean in the licorice extract, since it is more complicated and difficult than separating the solid before immersion. Therefore, according to a preferred embodiment of the present invention, the step b) includes a step of removing the solid content from the extract. At this time, it is also possible to remove the solid content after cooling the produced extract before removing the solid content.
One or more methods selected from a method of filtering using a screen and a standard to remove the solid content can be used. The sieve and the standard are not particularly limited as long as they can be used normally, and a sieve mesh can be preferably used. In the case of using the sieve, it is preferable to use 60 to 150 mesh.
In the present invention, it is also possible to add a certain amount of water to the licorice extract prepared in the step (1), and the amount of water to be added can be appropriately adjusted according to the amount of the coffee beans which are immersed. Preferably, more than 0 to 100 parts by weight of water may be added to 100 parts by weight of the licorice extract solution in the step (1), but the present invention is not limited thereto.
The step of immersion in the step (2) is a step of immersing the coffee bean in the licorice extract of the present invention, and the active ingredient such as antioxidant such as polyphenol contained in the licorice extract is infiltrated into the coffee bean. The penetration of the licorice extract into the coffee beans increases the size and weight of the coffee beans. The licorice extract can be coated on the coffee bean surface and penetrate uniformly or nonuniformly inside the bean curd.
In this case, the immersion temperature and time are not particularly limited, but may be preferably 0 to 130 ° C for 0.5 to 24 hours, more preferably 4 to 40 ° C for 1 to 10 hours, more preferably 4 to 10 ° C 1 to 10 hours. If the temperature is lower than 0 ° C, condensation may occur in the licorice extract to cause problems in the immersion process. If the temperature exceeds 130 ° C, the quality of the coffee bean may deteriorate. If the immersion time is less than 0.5 hour, the functional ingredient, organic acid and sweetening ingredient of licorice may not penetrate into the coffee bean seed. If it exceeds 24 hours, the licorice extract may excessively penetrate into the coffee bean seed, There is a risk of ineffectiveness of the process such as a long drying time, a deterioration of the quality of the coffee beans, and a risk of microbial contamination.
When the green beans are immersed in the licorice extract, they can be immersed in 30 to 100 parts by weight, preferably 40 to 60 parts by weight, of coffee ground beef per 100 parts by weight of the licorice extract. If the coffee bean is more than 100 parts by weight, the coffee bean can not be immersed uniformly, and if it is less than 30 parts by weight, there is waste of the extract.
The immersion process of the step (2) may be further performed by applying pressure to increase the permeation rate of the licorice extract. At this time, the pressure is not particularly limited as long as it is within a commonly used pressure range.
Then, the coffee beans which have been immersed are filtered and dried for roasting. The filtration in the step (3) can be carried out by a conventional method, whereby the licorice extract and the coffee bean can be separated.
According to a preferred embodiment of the present invention, the drying may be performed by one or more methods selected from natural drying, hot air drying, semi-hot air drying and direct flame drying, but the present invention is not limited thereto.
The drying temperature is not particularly limited as long as it is in a normal range, but it is preferably 40 to 70 ° C. If the drying temperature is lower than 40 ° C, the drying time is prolonged and there is a risk of causing mold or the like. On the other hand, when the temperature exceeds 70 ° C, the green bean becomes too dry and the moisture content becomes insufficient, which may lead to deterioration of the quality of the coffee. The drying time is not particularly limited in the present invention and can be appropriately adjusted according to the amount of green bean to be dried. At this time, it is preferable that the moisture content of the coffee bean after drying is 5 to 15% by weight. When the moisture content of the coffee bean is within the above range, the quality of the coffee is excellent and the taste and flavor of the coffee beverage produced by using the coffee bean roasted with the coffee bean is good.
The present invention also provides a coffee extract prepared by using a roasted coffee bean of the present invention. The roasting is a process of heating and roasting coffee beans, which directly or indirectly transfers heat to the coffee beans to cause physical and chemical changes in the tissues inside the coffee beans, thereby determining the taste and flavor of the coffee. The roasting can be carried out using a commonly available method and a coffee roasting apparatus. Specific examples of the roasting include, but are not limited to, a hot air type, a half heat air type, and a direct type roasting method.
For example, the coffee extract of the present invention is prepared by roasting coffee beans of the present invention immersed in licorice extract, cooling the coffee beans by cooling, pulverizing the coffee beans, adding hot water to the ground coffee beans, , And the like.
The present invention also provides a coffee beverage comprising the coffee extract of the present invention. The coffee beverage may further include sweeteners, additives, and the like.
Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the following examples illustrate the present invention and the present invention is not limited by the following examples, and various modifications and changes may be made. The scope of the present invention will be determined by the technical idea of the following claims. In the following Examples and Comparative Examples, "%" and "part" representing the content are based on weight unless otherwise specified.
< Example And Comparative Example >
Example One.
(1) 50 g of licorice and 2 L of water were heated at 100 캜 for about 50 minutes under a low temperature, and then cooled at room temperature. Thereafter, the solids were filtered using a screening filter to obtain a final licorice extract.
(2) 200 mL of the licorice extract obtained above (kept at 4 占 폚) was added to 100 g of coffee bean sprouts (Arabica species, Brazil) and immersed for 2 hours.
(3), the coffee beans were recovered and dried at 50 캜 with hot air until the weight of the coffee beans became 100 to 103 g.
(4) Thereafter, the dried coffee beans were roasted using a flame-retardant electronic small roaster (Hottop, USA). 100 g of dried green beans were placed in the roaster and roasted for 12 minutes at the maximum calories. Thereafter, the fan was rotated at an intermediate speed for 2 minutes to perform roasting while suppressing the temperature rise inside the roaster, thereby manufacturing a functional coffee bean.
(5) The roasted coffee beans were crushed by an automatic pulverizer (KG79, DeLonghi, Milano, Italy). 300 mL of distilled water was added to 15 g of the ground coffee bean, and the mixture was extracted with a # 2 coffee filter for 4 minutes to prepare a coffee extract. Extraction was carried out using a coffee maker (HD7564, Philips, Bialystok, Poland).
Example 2.
A coffee extract was prepared in the same manner as in Example 1, except that the immersion time was 4 hours.
Example 3.
A coffee extract was prepared in the same manner as in Example 1 except that the immersion time was 6 hours.
Comparative Example One.
The same coffee beans as in Example 1 were used, but the process of immersion in the licorice extract was not carried out. This was roasted, pulverized and extracted in the same manner as in Example 1 to prepare a coffee extract.
< Experimental Example >
Experimental Example 1: Antioxidant activity measurement
Each of the coffee extracts prepared in Examples 1 to 3 and Comparative Example 1 was assayed for antioxidative activity by the following method.
The DPPH radical scavenging ability assay reported by Blois (1958) was used for the antioxidative activity measurement by radical scavenging activity. 2,2-diphenyl-1-picrylhydrazyl (DPPH) was dissolved in methanol to produce radicals. 160 [mu] L of 1.5x10 < -4 > M radical solution of DPPH and 40 [mu] L of each of the samples of Examples 1 to 3 or Comparative Example 1 were mixed well and mixed by a spectrophotometer (Spectramax M2, Molecular Devices, LLC. , Sunnyvale, CA, USA) was used to measure the absorbance at 517 nm. As a result, the ascorbic acid equivalent (mg AE / g) was measured per gram of each of the coffee beans of Examples 1 to 3 and Comparative Example 1 using 0 to 100 μg / mL of ascorbic acid as a standard calibration curve ). The experiment was repeated three times, and the results are shown in Table 1 below.
As a result of comparing DPPH scavenging ability with ascorbic acid as a positive control group according to the following Table 1, in the coffee extracts of Examples 1 to 3 in which coffee was soaked in licorice extract for 2, 4 or 6 hours, DPPH scavenging ability (41.01, 42.70, or 49.27 (mg AE / 1 g of coffee bean), respectively. The longer the immersion time, the higher the value. In addition, the control group, Comparative Example 1, showed statistically low antioxidant activity values as compared with Examples 1 to 3. That is, it was confirmed that the coffee obtained by immersing the licorice extract solution in accordance with the present invention is compatible with the functional coffee having high antioxidant activity.
Experimental Example 2: Antioxidant activity measurement
Each of the coffee extracts prepared in Examples 1 to 3 and Comparative Example 1 was assayed for antioxidative activity by the following method.
Antioxidant activity was measured by ferric reducing ability of ferric reducing antioxidant power (FRAP) assay by Benzie and Strain (1999). To make analytical reagents, 10 mM TPTZ [2,4,6-tri (2-pyridyl) -1,3,5-triazine], 20 mM FeCl 3 And 0.3 M sodium acetate buffer were mixed and reacted at 37 ° C for 10 minutes. 290 μL of the reacted reagent and 10 μL of each of the samples of Examples 1 to 3 or Comparative Example 1 were mixed well and mixed thoroughly using a spectrophotometer (spectra max M2, Molecular Devices, LLC, Sunnyvale, CA, USA) Absorbance was measured at a wavelength of 593 nm. The results are expressed as FeSO 4 equivalent (mmol FeSO 4 / g) per 1 g of each of the coffee beans of Examples 1 to 3 and Comparative Example 1 using 0 to 1000 μM FeSO 4 as a standard calibration curve. The experiment was repeated three times, and the results are shown in Table 1 below.
Comparing the FRAP values as shown in Table 1 below, the coffee extracts of Examples 1 to 3, which were soaked in licorice extract for 2, 4 or 6 hours, were found to be 0.38, 0.41 and 0.43 mmol FeSO 4 / coffee bean 1 g And the FRAP value increased as the immersion time increased. In addition, the control group, Comparative Example 1, showed statistically low antioxidant activity values as compared with Examples 1 to 3. That is, it was confirmed that the coffee obtained by immersing the licorice extract solution in accordance with the present invention is compatible with the functional coffee having high antioxidant activity.
Experimental Example 3: Total polyphenol content of coffee extract
The total polyphenol contents of the coffee extracts prepared in Examples 1 to 3 and Comparative Example 1 were measured by the following methods.
Total polyphenol content was determined by modifying the experimental method of Singleton et al. (1999). 2 μL of each of the samples of Examples 1 to 3 and Comparative Example 1 was diluted with 160 μL of distilled water, and 10 μL of 2N Folin-Ciocalteu's phenol reagent was added thereto, followed by reaction in a dark room for 8 minutes. 30 μL of a 20% Na 2 CO 3 aqueous solution was added to the reaction solution, and the mixture was allowed to stand in a dark room for 2 hours and absorbance was measured at 765 nm using a microplate reader (Molecular Devices, Spectra max M2, USA).
The resultant value was determined by preparing a gallic acid at a concentration of 0 to 1,000 μg / mL, and measuring the total polyphenol content of the sample through the calibration curve obtained in the same manner as in the case of each of the samples of Examples 1 to 3 and Comparative Example 1 (Mg GAE / g) per gram of coffee bean. The experiment was repeated three times, and the results are shown in Table 1 below.
Comparing the total polyphenol contents with reference to the following Table 1, it was shown that 28.19, 29.78 and 33.38 mg GA / coffee beans were obtained in the coffee extracts of Examples 1 to 3 which were immersed for 2, 4 or 6 hours, It was confirmed that the total polyphenol content gradually increased with time. It was confirmed that Examples 1 to 3 exhibited a higher polyphenol content than the coffee extract of Comparative Example 1 which is the control group. That is, the coffee bean and coffee extract of the present invention has higher functionality than the ordinary coffee not immersed in licorice extract . ≪ / RTI >
Experimental Example 4: pH of coffee extract and Total Content measurement
The pH values of the coffee extracts prepared in Examples 1 to 3 and Comparative Example 1 were measured to confirm the sour taste. To measure the total acid content in the coffee extract, the volume of 0.1N NaOH solution required to neutralize 10 mL of the coffee extract to pH 7 was measured and converted to 0.5% acetic acid. The pH and total acid content of the coffee extract are shown in Table 1 below.
As shown in the following Table 1, the pH of Comparative Example 1, which was a control group, was 6.12, and the pH (pH 5.29 to pH 5.69) of Examples 1 to 3 of the coffee extracts roasted by immersion in licorice extract was significantly lower than that (P < 0.05).
In addition, the total acid content showed that the total acid content of Comparative Example 1, which was a control group, was 0.02%, but Examples 1 to 3, which were coffee extracts using a coffee bean roasted after immersing in licorice extract for 2 to 6 hours, 0.03 to 0.05% by weight in terms of a considerable amount.
(mg GA / g) 1
(0.5% acetic acid equivalent weight%)
1 There is a statistically significant difference between the different alphabets in the same row (P <0.05)
As can be seen from the results of Table 1, when the coffee is processed including the step of immersing the coffee beans in the licorice extract, the content of the organic acid in the coffee extract is increased and the acidity is high, which can be confirmed from the pH and total acid content. That is, it is proved that the organic acid in the licorice extract has penetrated into the inside and outside of the coffee bean during the process of immersing the green bean, thereby providing a coffee having excellent taste and quality with reduced bitter taste of the coffee.
In the evaluation of antioxidative activity, the coffee extracts of Examples 1 to 3 according to the present invention exhibited superior activity as compared with Comparative Example 1. This indicates that components such as polyphenols in licorice extract penetrate into coffee beans during the soaking process, And thus it is possible to provide a functional coffee bean having excellent antioxidative activity, a coffee extract using the coffee bean, and a coffee beverage.
In conclusion, the present invention provides a functional coffee seedlings using licorice extract, high quality functional coffee extract having excellent antioxidative activity by using roasted coffee beans, enhanced sweetness and acidity due to sweetness and organic acid, Can be provided.
Claims (9)
(2) immersing the green beans in the licorice extract solution; And
(3) filtering and drying the coffee bean dip soaked in the licorice extract; And a licorice extract.
a) mixing and heating licorice and water; And b) removing the solid content from the extract prepared after the heating to prepare a licorice extract; ≪ RTI ID = 0.0 > 1, < / RTI >
Wherein the immersion temperature is 0 to 130 占 폚.
Wherein the drying temperature in the step (3) is 40 to 70 占 폚.
Wherein the moisture content of the coffee bean after the drying is 5 to 15% by weight.
Wherein the mixing weight ratio of licorice to water in the step a) is 1: 2 to 1: 100.
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