KR20170077011A

KR20170077011A - Coffee processing development method using fermented plum

Info

Publication number: KR20170077011A
Application number: KR1020150188952A
Authority: KR
Inventors: 이병의; 송호연; 남궁우; 이병주; 김용균
Original assignee: 순천향대학교 산학협력단
Priority date: 2015-12-24
Filing date: 2015-12-29
Publication date: 2017-07-05
Also published as: KR101894295B1

Abstract

A method of processing coffee using a fermentation extract of plum males is disclosed. The present invention provides a method for producing fermented mucilage comprising the steps of: And fermenting the coffee by mixing the fermented mushroom extract with the coffee beans, thereby producing a new coffee having a distinctive flavor and aroma peculiar to the plums.

Description

TECHNICAL FIELD [0001] The present invention relates to a coffee processing method using a plum fermentation extract,

The present invention relates to a method for processing coffee using a fermentation extract of plum, and more particularly, to a fermentation method for fermenting coffee using a fermentation extract of plum, which enables fermentation and aging of coffee, And a coffee processing method.

Generally, coffee is the most popular drink (food) in daily life, and various products are coming out. The efficacy of coffee has been used variously since ancient times, but its effect has been scientifically revealed in modern times, but coffee is mainly used as a beverage (food) rather than medicinal. For the new coffee flavor, try to change the roasting temperature and time for each variety, or try to find a new taste by mixing two or more varieties.

This is the luwak coffee that is sold at the highest price with the most distinctive taste and flavor. It is obtained by processing the residues that the musk cat eats and excretes from the coffee beans. Through the digestion process of the musk cat, unique taste and fragrance are added, Therefore, it is too expensive and it is difficult to drink easily on a daily basis.

In addition, luwak coffee was originally collected in the wild and processed, but nowadays it is approaching economical logic, so it breeds civets and forcibly obtains many problems in terms of animal protection.

Therefore, there is a need for a new coffee processing method which has a new taste and aroma by fermenting and aging without the digestion process of musk cat.

Korean Registered Patent No. 10-1060203 (Aug. 23, 2011) Korean Patent No. 10-0849751 (Jul. 25, 2008)

It is an object of the present invention to provide a coffee processing method using a plum fermentation extract that enables a coffee having a new taste and aroma to be produced by fermenting and aging a coffee using a fermentation extract of plum.

In order to accomplish the above object, the present invention provides a method for processing coffee using a fermented mushroom extract, comprising the steps of: preparing a fermented mushroom extract; And fermenting the coffee by mixing the fermented mushroom extract with the coffee beans.

The fermenting step of preparing the fermented mucilage extract comprises: preparing a first mixture in which the mulch is washed, water is removed, and the mixture is put into a container and mixed with sugar; Aging the first mixture at room temperature or low temperature for 2 to 5 months; Filtering the first aged mixture and obtaining a second mixture which is the filtrate; And aging the second mixture at room temperature or low temperature for 3 to 12 months to prepare a naturally fermented fermented broth stock.

Wherein the first mixture comprises plum and sugar in a weight ratio of 30 to 70: 70 to 30, and the first mixture may include plum and sugar in a ratio of 50 to 70: 50 to 30, When the plum and sugar are mixed in the range, it is possible to efficiently obtain the raw aged fermented broth.

The sugar may be white sugar, yellow sugar, brown sugar, unrefined sugar cane sugar, etc. If the sugar can be used in the preparation of the natural fermentation stock solution of fruit, some of the above sugar may be replaced or added in the form of additives .

The step of fermenting coffee comprises the steps of (1) immersing coffee beans in water to prepare called coffee beans, (2) sterilizing the so-called coffee beans and cooling them to 50 ° C or lower to prepare pretreated coffee beans; And (3) fermenting the fermented mucilage extract at a temperature of 20 to 50 ° C (fermentation temperature) for 1 to 30 hours (fermentation time).

The step (1) may be performed by immersing the coffee bean in water and leaving it for 24 hours or more to produce a coffee bean called a coffee bean.

In the step (2), sterilization by pressurization may be applied. Specifically, the sterilization may be performed in an atmosphere of 121 ° C or more for 1 hour or more.

In the step (2), cooling is preferably carried out to a temperature of 20 to 50 캜. If the cooling temperature is insufficient and the temperature after cooling is too high, useful microorganisms of the fermented plum extract to be mixed subsequently may be lost or the fermentation function may not be sufficiently performed.

In the step (3), the fermentation time may be 1 to 30 hours in the closed space, 5 to 30 hours, 10 to 30 hours, and preferably 6 to 15 hours And most preferably 6 to 12 hours. When applied in such a range of time, a sufficient amount of the fragrance component is adsorbed and the fermentation proceeds well, and the intended effect of the present invention, such as the generation of gaba, the reduction of caffeine, have.

In the step (3), the fermentation temperature may be 20 to 50 ° C, and may be 20 to 40 ° C. At such a temperature range, the fermentation of coffee beans by the fermented mushroom extract can proceed well.

The ratio of pretreated coffee bean and fermented plum extract to be applied to the coffee fermentation step may be in a weight ratio of 1: 0.3 to 2, and may be applied in a weight ratio of 1: 0.4 to 1.3, and is applied at a weight ratio of 1: 0.5 to 1.1 .

It is preferable that the pretreated coffee bean is applied to an extent that the surface of the coffee bean can be entirely coated by the plum extract. Specifically, the ratio of the pretreated coffee bean to the fermented plum extract is preferably 1: 0.3 weight ratio or more . In this case, the fragrant components contained in the fermented mushroom extract are adsorbed well on the coffee, so that the fragrant and fresh fragrance of the fermented mash can be blended in the coffee beans.

In addition, the fermented mushroom extract may be applied to the extent that the pretreated coffee beans are submerged. When the fermented mushroom extract is immersed in the plum extract solution, the fermentation of the pretreated coffee beans proceeds, It is possible to make the fermentation proceed well evenly, and it is possible to process the coffee bean sprouts so that you can feel the unique flavor of the fermentation using the plum extract, the rich fruit flavor and the unique soft flavor of the fermented coffee.

The fragrant component contained in the fermented mucilage extract contains alcohols and aldehydes as aromatics mainly composed of esters. Representative aroma-active compounds include butyraldehyde, butanal, ethyl butyrate, 3-methyl-3-pentanol, 2-ethyl- ( E) -2-butenal, (E) -2hexenal, ethyl bexanoate, (Z) -3 (Z) -3-hexenyl acetate, (E) -2-hexenol (E) -2-hexenol). These aroma-active compounds can easily adsorb the fragrance components at a relatively low temperature (30 to 50 ° C) to such an extent that they can easily be adsorbed to the sample within about 1 hour, and within a few hours at room temperature, Can be adsorbed. This is because the flavors mixed with various aromatic compounds are stabilized in the fermentation process and exhibit a unique flavor which is different from the flavor of the raw plum. When the bean curd and the fermented plum extract are mixed and immersed in a closed space for about 12 hours or more, A fragrance component derived from a sufficient amount of fermented mucilage extract can be adsorbed.

As described above, the new coffee processing method using the fermentation extract of plum according to the present invention can produce a new coffee having a fresh taste and aroma peculiar to the plum.

In addition, according to the new manufacturing method according to the present invention, it is possible to develop new coffee using scientific fermentation technology in the long term, reflecting the taste of various consumers.

In addition, according to the manufacturing method according to the present invention, not only is it possible to replace expensive coffee such as luwak coffee, but also contributes to the animal protection using domestic coffee processing technology. An advantageous effect can be obtained for export.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram for explaining a conventional method for producing a fermented mushroom extract; FIG.
FIG. 2 is a process diagram showing a manufacturing process of a new coffee processing method using the fermentation extract of plum according to the present invention.

Hereinafter, the method for producing the sleeping fermented coffee according to the present invention will be described in more detail by stages. Here, unless otherwise defined in the technical terms and the scientific terms used, those having ordinary skill in the art to which the present invention belongs have the same meaning as commonly understood by those skilled in the art. Repeated descriptions of the same technical constitution and operation as those of the conventional art will be omitted.

After washing the plum and removing the water, the plum is put into a container to prepare a first mixture to be mixed with the sugar, and the first mixture is firstly aged at room temperature or low temperature for 2 to 5 months. After the first aged mixture is filtered, a second mixture as the filtrate is obtained, and the second mixture is aged at room temperature or low temperature for 3 to 12 months to prepare a natural aged fermented plum extract.

At this time, the first mixture may contain 30 to 70% by weight of plum and 70 to 30% by weight of sugar, 50 to 70% by weight of plum and 30 to 50% by weight of sugar, An extract can be obtained.

Also, in the first aging of the first mixture, the juice of the plum is leaked over time and the sugar used as the sugar source is mixed into the plum pulp, so that the shape of the plum pulp is shrunk It changes into the form of a hanging. The remaining filtrate changes into the original taste and flavor of plum due to the leakage of the juice of the plum juice.

The lactic acid bacteria may be added to the first mixture or the second mixture to further promote the fermentation of the plum, and the amount thereof may be 5 wt% or less, or 1 wt% or less.

The primary aging period is preferably 2 to 5 months, more preferably 3 to 4 months. When the fermentation period was less than 2 months, the fresh taste and flavor of the plum pulp did not sufficiently leach into the crude liquid. When the fermentation period exceeded 5 months, the sour taste of plum Was so strong that it was difficult to apply a soft plum flavor to the subsequent production of coffee.

The primary aging temperature is preferably room temperature or low temperature, preferably 5 to 25 占 폚 or a low temperature of -1 to 4 占 폚, and more preferably primary aging at room temperature.

In the second aging step, the plum pulp is removed from the first aged plum extract, filtered, and then the filtrate is put in a storage container and aged at room temperature or low temperature for 3 to 12 months. The sour taste of plum is softened through the second aging step and the amino acid component by natural fermentation is increased, so that a health-oriented plum extract can be produced.

The secondary aging period is preferably 3 to 12 months, more preferably 6 to 12 months, and most preferably 9 to 10 months. When fermented for a period of the above range, the flavor and sensory properties of the plum are excellent. When the fermentation period is less than 3 months, the plum juice is stronger, There is a fear that the fermentation is strong and the original flavor of the plum may be lost.

The secondary aging temperature is preferably room temperature or low temperature, preferably 5 to 25 占 폚 at room temperature or -1 to 4 占 폚, and more preferably secondary aging at low temperature. In this case, it is better to apply a low temperature of -1 캜 to 0 캜.

Examples of the free amino acids to be increased include threonine, valine, methionine, phenylalanine, isoleucine, leucine, lysine and tryptophan, which are essential amino acids and serine, histidine, glycine, arginine, alanine and tyrosine .

According to the method of the present invention, the amount of essential amino acids threonine, valine, methionine, isoleucine, and tryptophan is generally higher than that of the plum juice produced by extracting the plum stock.

Threonine helps collagen formation, prevents fatty liver and causes nerve dysfunction when deficient. Valine activates brain activity, and methionine acts to prevent oxidation and fatigue. Isoleicin is also required for nutrition and hemoglobin formation, and tryptophan has the function of relieving stress.

Coffee beans are immersed in water and boiled for more than 24 hours at room temperature, then sterilized by heating at 121 ° C for 1 hour and cooled to 20-50 ° C. The fermented plum extract is mixed and fermented at 20 to 40 ° C for 5 to 30 hours. When the fermentation is performed for 5 hours or less, it is difficult to achieve the object of the present invention such as the generation of GABA and the reduction of caffeine. If the fermentation takes longer than 30 hours, the GABA is sufficiently produced and the amount of caffeine decreases. However, It is possible to lower the palatability. Preferably, the coffee fermentation step is preferably carried out for 6 to 12 hours. In this case, coffee having a soft acidity and a refreshing flavor can be produced at the same time.

The ratio of pretreated coffee bean and plum extract to be applied to the coffee fermentation step may be in a weight ratio of 1: 0.3 to 2, and may be applied in a weight ratio of 1: 0.4 to 1.3. The weight ratio of 1: . &Lt; / RTI >

The fragrant component contained in the fermented mucilage extract contains alcohols and aldehydes as aromatics mainly composed of esters. Representative aroma-active compounds include butyraldehyde, butanal, ethyl butyrate, 3-methyl-3-pentanol, 2-ethyl- ( E) -2-butenal, (E) -2hexenal, ethyl bexanoate, (Z) -3 (Z) -3-hexenyl acetate, (E) -2-hexenol (E) -2-hexenol). These aroma-active compounds can easily adsorb the fragrance components at a relatively low temperature (30 to 50 ° C) to such an extent that they can easily be adsorbed to the sample within about 1 hour, and within a few hours at room temperature, Can be adsorbed. This indicates that fragrances mixed with various aromatic compounds are stabilized in the fermentation process and exhibit a unique flavor which is different from that of the raw plum. The fermented plum extract is mixed with the bean curd and the fermented plum extract for about 6 hours or more, If it is immersed for about 12 hours or more, the fragrance component derived from the fermented mucilage extract in an amount sufficient for the bean sprouts can be adsorbed.

In this way, the coffee beans are fermented by the fermented plum extract and the fermentation progresses along with the adsorption of the useful ingredients, so that the coffee beans have the soft flavor of the fermented coffee and the refreshing flavor of the fermented coffee. . &Lt; / RTI >

To drink coffee, roasted green beans are used to make beans, ground the beans into powder, and extract the powder with hot water. According to the present invention, the fermented coffee beans can be subjected to a general coffee processing method commonly used in the art, such as roasting, pulverization and hot water extraction. See "Coffee Technology" by Sivetz, Desrosier (1979, The AVI publishing co. Inc.) for a practical extraction method.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

&Lt; Example 1 >

The ripened plum was collected, washed, and mixed with 500 g of the dried plumaceous material, 500 g of sugar, to prepare 1 kg of the first mixture.

The first mixture prepared above was subjected to a first aging step at 20 캜 for 3 months at room temperature, followed by filtration to prepare a second mixture as the filtrate. The second mixture was aged at a low temperature of -1 to 0 占 폚 for 9 months to prepare a fermented mushroom extract.

&Lt; Example 2 >

Coffee seeds (Kenya AA Tatu) were soaked in water, and they were called at room temperature for 24 hours. Then, the called green beans were extracted from water, sterilized by heating at 121 ° C for 1 hour, and cooled to 30 ° C to perform pretreatment of green beans. The fermented mushroom extract obtained in Example 1 was mixed with the pretreated coffee bean such that the pretreated coffee beans were submerged (at a weight ratio of about 1: 1) And fermented and aged for 12 hours.

The coffee, the Kenyan acid coffee bean and the Indonesian coffee bean, prepared using the fermentation extract of plum prepared in Example 2, were respectively ground by pulverization, and then the coffee beans were lowered to compare their flavors. Roasting, grinding, and dropping coffee beans of coffee beans were carried out under the same conditions and in the usual manner.

A total of 20 sensory tests were selected and the score of taste, aroma, and feeling of comfort after drinking were combined and rated as 10 points.

Types of Coffee flavor incense Peace of mind The coffee of Example 2 8.3 8.3 9.2 Kenyan coffee 5.8 7.2 6.0 Indonesian coffee 5.4 6.7 5.5

In the present invention, the coffee processing method using the fermentation extract of plum is similar to the fermentation process of the musk cat due to acidity of plum rich in plum, and fermentation is aged for 6 to 12 hours. Can be replaced.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, Of the right.

Claims

Preparing a fermented mucilage extract; And
A method for processing coffee using a fermented extract of plum, comprising the step of fermenting coffee by mixing coffee bean sprouts and the fermented plum extract at a weight ratio of 1: 0.3 to 2.

The method according to claim 1,
The fermenting mash extract preparation step comprises:
Washing the plum and removing the water, putting it in a vessel and mixing with sugar;
First aging the first mixture for 2 to 5 months;
Filtering the first aged mixture and obtaining a second mixture which is the filtrate; And
And aging the second mixture for 3 to 12 months to prepare a fermented mushroom extract.

3. The method of claim 2,
Wherein the first mixture comprises plum and sugar in a weight ratio of 30 to 70: 70 to 30.

The method according to claim 1,
The coffee fermentation step comprises:
(1) a step of immersing the fresh beans of coffee in water to prepare a coffee bean called "
(2) a step of sterilizing the so-called coffee bean and cooling it to 50 DEG C or lower to prepare a pretreated coffee bean; And
(3) mixing the fermented mushroom extract with pretreated coffee beans and fermenting the mixture at 20 to 50 ° C for 5 to 30 hours.