KR20170097933A - A mixed beverage composition comprising coffee and tea, and production method thereof - Google Patents
A mixed beverage composition comprising coffee and tea, and production method thereof Download PDFInfo
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- KR20170097933A KR20170097933A KR1020160019638A KR20160019638A KR20170097933A KR 20170097933 A KR20170097933 A KR 20170097933A KR 1020160019638 A KR1020160019638 A KR 1020160019638A KR 20160019638 A KR20160019638 A KR 20160019638A KR 20170097933 A KR20170097933 A KR 20170097933A
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- 235000016213 coffee Nutrition 0.000 title claims abstract description 74
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- 238000004519 manufacturing process Methods 0.000 title abstract description 11
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
- A23F5/267—Extraction of water-soluble constituents using additives, specific extraction media or specific coffee blends
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
-
- 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
- A23F5/44—Coffee substitutes
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/322—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the nervous system or on mental function
-
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
- A23V2250/0646—Theanine
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2108—Caffeine, coffee extract
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
Abstract
Description
The present invention relates to a mixed beverage composition comprising coffee and an assam which reduces the side effects of caffeine while maintaining the taste and aroma of the coffee, and a process for its preparation.
Coffee is grown mainly in rainfalls in tropical climates, and good products are produced in high mountains. Coffee is the most widely used food in the world as a symbolic beverage with a unique flavor that harvests green beans, roasts through processing process, and then extracts and drinks with one or two or more beans.
Generally, coffee beans are made by roasting green beans. During the roasting process, puffing occurs and the tissue is softened, and coffee with various palatability can be obtained according to the roasting conditions. These kinds of coffee are very diverse, and in recent years, they have been widely consumed in mixed forms with various drinks.
The main ingredient that tastes coffee is caffeine, a vegetable alkaloid, colorless, odorless, bitter, and bitter. Such caffeine stimulates the central nervous system to wake up the mind, promotes the function of the heart, acts as a diuretic, increases the amount of urine, stimulates the stomach and promotes the secretion of gastric acid. However, when caffeine is consumed at a proper amount or more, it may cause side effects such as osteoporosis and heart disease.
Assam refers to black tea produced in the Assam region of India. It is used in intense taste, malt flavor, sweet persimmon flavor, and smoky flavor is mainly used as milk tea rather than straight bean straight. These Asamin black tea contains about 40% of the caffeine content of coffee, the amino acid contained in the black tea, theanine neutralizes the function of caffeine, the remaining caffeine in the body through the diuretic effect is almost excreted out of the body Is known.
On the other hand, modern people always pursue new forms of food and especially favor healthy foods. Most coffee is the favorite drink of modern people who are concerned about health because they have a lot of caffeine. , There is a constant demand for the development of beverages that maintain the flavor and aroma of coffee while decreasing side effects of coffee.
Korean Patent Laid-Open No. 10-2011-0082280 discloses a ginseng coffee containing a bean gum having a coating layer containing a ginseng extract or a ginseng extract immersed therein and a preparation thereof , The preservation property is greatly improved by immersing or coating the ginseng extract in the beans, and the useful flavor of ginseng and the useful saponin of ginseng are contained, thereby contributing to enhancement of various physiological activities. In addition, Korean Patent Laid-Open No. 10-2013-0101248 discloses a method for producing ginseng coffee and a method for producing the ginseng coffee, which comprises adding a herb medicine and a strain to ferment the herbal medicine, extracting the fermented herbal medicine, By mixing and blending, the herb ingredients are infiltrated into the coffee beans, and various kinds of functional coffee But discloses a method of manufacture, easy to reduce the side effects of coffee and caffeine, aroma and flavor are not known for how to prepare a good coffee.
Accordingly, the present inventors have made efforts to develop a beverage composition containing reduced coffee while maintaining the taste and aroma of the coffee while maintaining the side effect of caffeine. As a result, among the black tea containing a large amount of theanine neutralizing caffeine, As a result of mixing with the coffee bean extract, it was confirmed that the taste and the aroma were remarkably excellent and the preference of the consumer was significantly high. Thus, the mixed beverage containing the above coffee and the assam was used as a preferable food for modern people, The present invention has been completed.
It is an object of the present invention to provide a coffee mixed beverage composition containing coffee and an assam and a process for producing the same.
In order to achieve the above object, the present invention provides a coffee beverage composition comprising a coffee bean extract, an Asam extract, and water as an active ingredient.
The present invention also provides a coffee tea bag composition comprising a coffee bean and an assam.
In addition, the present invention provides a method for preparing coffee mixed beverages comprising mixing a coffee bean and an Asam extract with water.
The coffee beverage composition containing the coffee and the assam of the present invention is remarkably excellent in taste and aroma, and thus the taste of the consumer is significantly high. Moreover, since the above-mentioned assam contains a large amount of theanine which neutralizes caffeine, The beverage composition can be usefully used as a preference food of modern people who are concerned about health.
BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 shows a mixed drink comprising coffee and an assam of the present invention.
Fig. 2 is a view showing a tea bag including a coffee bean and an assam of the present invention. Fig.
Fig. 3 is a diagram showing the result of sensory evaluation of a mixed beverage composition containing coffee and tea. Fig.
Fig. 4 is a diagram showing the results of blending sensory evaluation of blue and coffee. Fig.
Hereinafter, the present invention will be described in detail.
The present invention provides a coffee beverage composition comprising coffee bean extract, assam extract and water as active ingredients.
Preferably, the coffee beans are at least one selected from the group consisting of arabica beans, robusta beans, and libericas beans, more preferably arabica beans and Robusta beans.
It is preferable that the coffee bean extract is 8 to 12 parts by weight, the Assam extract is 1 to 2 parts by weight and the water is 85 to 95 parts by weight based on the total weight of the composition, If the content of the coffee bean extract is less than 1 part by weight, the caffeine neutralization effect of the assam is deteriorated due to the low addition amount of the persimmon. Therefore, the coffee bean extract is contained in an amount of 8 to 12 parts by weight, It is preferable that 1 to 2 parts by weight of the extract of Asman and 85 to 95 parts by weight of water are contained.
The mixing ratio of the water is preferably 85 to 95 parts by weight, but the proportion of water can be adjusted to 85 or less and 96 or more according to the taste of the consumer.
The beverage composition may include, but is not limited to, apple blue or lime blue depending on the consumer's preference.
Preferably, the coffee bean extract and the asan extract are produced by a method including the following steps, but are not limited thereto.
1) extracting coffee beans or assams; And
2) mixing the extract of 1) with water
In the step 1), it is preferable that the coffee bean be any one selected from the group consisting of arabica bean, Robusta bean and Liberica bean, and may be obtained by roasting purchased green beans, or by using any commercially available roasted beans Also, However, when roasted beans are used, it is preferable to use beans within 24 hours after roasting for the flavor and taste of coffee. Preferably, the coffee beans are ground to a particle size of 1.7 to 1.9 mm using a grinder for extraction.
The pulverized coffee beans or assams of step 1) may be respectively extracted to prepare a mixed extract, and the mixed coffee beans and assam may be mixed and then extracted to prepare a mixed extract.
The extract of step 1) is preferably extracted using hot water as a solvent, and the extraction method is preferably a pressurized extraction method, and it is most preferable to conduct the pressure extraction using an espresso machine.
Step 2) The extract can be dissolved in espresso before mixing with water, and can be mixed with water to prepare a beverage composition.
9 to 14 parts by weight of the extract of step 2) and 86 to 91 parts by weight of water are preferably added to prepare the beverage composition, but the mixing ratio of water can be controlled in consideration of the taste of the consumer.
In addition, the coffee beans and assam can be produced in the form of tea bags.
Specifically, the coffee beans are preferably selected from the group consisting of Arabica beans, Robusta beans, and Liberica beans. More preferably, the coffee beans and assam are ground to a particle size of 1.7 to 1.9 mm .
The tea bag may be any one selected from papers having a pore, a cotton fabric, and a nonwoven fabric. Preferably, the tea bag is packed with a capacity of 2 to 25 g of a coffee bean and an assam mixture based on a capacity of 100 to 600 ml , It is more preferable to pack a capacity of 20 to 24 g of the coffee bean and the assam mixture on the basis of the capacity of 500 to 550 ml.
In a specific embodiment of the present invention, the present inventors prepared a mixed drink (Fig. 1) containing coffee and Asam and a mixed drink obtained by replacing the Asam with various teas, As a result of the evaluation, it was confirmed that the mixed beverage containing coffee and asham of the present invention showed superior sensory evaluation results in all portions of taste, color, flavor, and aftertaste compared to mixed beverages containing various teas in coffee See Table 1 and Fig. 3).
Therefore, the coffee and beverage composition containing coffee and assam of the present invention is remarkably excellent in taste and flavor, and not only the taste of the consumer is significantly high, but also the assam contains a large amount of theanine which neutralizes caffeine. The composition can be usefully used as a favorite food of modern people who are concerned about health.
Hereinafter, the present invention will be described in detail by Examples, Experimental Examples and Comparative Examples.
However, the following examples, experimental examples and comparative examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following examples, experimental examples and comparative examples.
Example 1 Preparation of a Mixed Beverage Containing Coffee and Assam
50% by weight of Brazilian arabica, 30% by weight of Colombia Robusta, and 20% by weight of Ethiopia Arabica were mixed so that the total amount of coffee beans was 100% by weight. The mixed green beans were distributed at 190 캜 for 5 minutes to prepare beans having a distribution L value (CR-300 measurement standard) of 22. The ground coffee was pulverized to a particle size of 1.7 to 1.9 mm using a grinder. Then, 17 g of the pulverized beans and 3 g of Assam were mixed and extracted with an espresso machine (Philips), mixed with water, and 60 cc of the extract extracted with an espresso machine was mixed with 490 cc of water or 190 cc + 300 cc to prepare a mixed beverage containing coffee and apricot (Fig. 1).
In addition, lime and apple were prepared using lime and apple in consideration of the preference of consumers, and then used as syrup.
Example 2: Production of tea bags containing coffee and assam
50% by weight of Brazilian Arabica, 30% by weight of Colombia Robusta and 20% by weight of Ethiopia Arabica were mixed in the same manner as in Example 1, so that the total content of coffee beans was 100% by weight. The mixed green beans were distributed at 190 캜 for 5 minutes to prepare beans having a distribution L value (CR-300 measurement standard) of 22. The roasted beans were pulverized to a particle size of 1.7 to 1.9 mm using a grinder. Next, 20 g of the pulverized beans and 3 g of Assam were mixed and packaged in a disposable hand drip tea bag to prepare a tea bag containing coffee and apricot (Fig. 2).
≪ Comparative Example 1 > Preparation of mixed beverage containing coffee and ginger herb
A mixed drink comprising coffee and ginger herb was prepared in the same manner as in <Example 1> except that 3 g of ginger herb was used instead of asam.
≪ Comparative Example 2 > Production of mixed beverage containing coffee and ool
A mixed beverage containing coffee and ool was prepared in the same manner as in <Example 1> except that 3 g of ool was used instead of asam.
≪ Comparative Example 3 > Production of mixed beverage containing coffee and jasmine
A mixed beverage containing coffee and jasmine was prepared in the same manner as in <Example 1> except that 3 g of jasmine was used instead of asam.
≪ Comparative Example 4 > Production of mixed beverages including coffee and earl Gray
A mixed beverage including coffee and earlle was prepared in the same manner as in <Example 1> except that 3 g of Earl Gray was used instead of Assam.
≪ Comparative Example 5 > Production of mixed beverage containing coffee and white tea
A mixed beverage containing coffee and white tea was prepared in the same manner as in <Example 1> except that 3 g of white tea was used instead of assam.
≪ Comparative Example 6 > Production of mixed beverage containing coffee and Java Theater
A mixed beverage containing coffee and a Java theater was prepared in the same manner as in Example 1 except that 3 g of Java Theater was used instead of Assam.
≪ Comparative Example 7 > Preparation of mixed beverage containing coffee and kenya millimar
A mixed beverage containing coffee and kenya millimar was prepared in the same manner as in <Example 1> except that 3 g of Kenya millimar was used instead of Asam.
≪ Comparative Example 8 > Preparation of a mixed beverage containing coffee and Rwandan lurker
A mixed beverage containing coffee and Rwandan liquor was prepared in the same manner as in <Example 1> except that 3 g of Rwandan ruckeri was used in place of Assam.
<Experimental Example 1> Sensory evaluation of beverage composition containing coffee and tea
The taste, color and flavor of the mixed beverage including the coffee and the assam of the present invention of Example 1 and the coffee and teas prepared in the Comparative Examples 1 to 8 Were measured.
Specifically, the sensory evaluation was performed by 20 well-trained professional sensory test personnel and evaluated as a 7-point measure, and then the average was determined.
The criteria are as follows.
7.0 to 6.1 (very excellent)
6.0 to 5.1 (excellent)
5.0 to 4.1 (good)
4.0 to 3.1 (slightly better)
3.0 to 2.1 (normal)
2.0 to 1.1 (slightly poor)
1.0 to 0 (defective)
As a result, as shown in the following Table 1 and Fig. 3, the mixed beverage containing the coffee and the assam of the present invention showed superior sensory properties in all portions of taste, color, aroma and aftertaste compared to the mixed beverage containing various teas in coffee (Table 1 and Fig. 3).
Therefore, the coffee and beverage composition containing coffee and assam is remarkably excellent in taste and flavor, so that the taste of the consumer is significantly high, and the above-mentioned assam contains a large amount of theanine which neutralizes caffeine. Therefore, And can be usefully consumed as a favorite food.
<Experimental Example 2> Sensory evaluation of fruit and coffee
In the case of coffee beverages, we have selected fruit orchards to replace sugar and caramel syrup.
Specifically, apples, lime, and pears were prepared using known techniques and then added to coffee, followed by sensory evaluation. The sensory evaluation was carried out in the same manner as in <Experimental Example 1>, and seven points on the spinning side were converted into 100, and the results were converted into the same conversion ratios as above.
As a result, as shown in FIG. 4, it was confirmed that when apple or blue lime and coffee were mixed, significant sensory evaluation results were obtained. However, when the pear and coffee were mixed, a low sensory evaluation result , It was confirmed that apple or lime juice was superior as a substitute for the seafood (Fig. 4).
Claims (10)
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020160019638A KR20170097933A (en) | 2016-02-19 | 2016-02-19 | A mixed beverage composition comprising coffee and tea, and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020160019638A KR20170097933A (en) | 2016-02-19 | 2016-02-19 | A mixed beverage composition comprising coffee and tea, and production method thereof |
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| KR1020160019638A KR20170097933A (en) | 2016-02-19 | 2016-02-19 | A mixed beverage composition comprising coffee and tea, and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113841760A (en) * | 2021-09-30 | 2021-12-28 | 北京小罐茶业有限公司 | A beverage prepared from tea and coffee, and its preparation method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113841760A (en) * | 2021-09-30 | 2021-12-28 | 北京小罐茶业有限公司 | A beverage prepared from tea and coffee, and its preparation method |
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