KR20170103722A - Manufacturing method of Black ginseng coffee - Google Patents
Manufacturing method of Black ginseng coffee Download PDFInfo
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- KR20170103722A KR20170103722A KR1020170107222A KR20170107222A KR20170103722A KR 20170103722 A KR20170103722 A KR 20170103722A KR 1020170107222 A KR1020170107222 A KR 1020170107222A KR 20170107222 A KR20170107222 A KR 20170107222A KR 20170103722 A KR20170103722 A KR 20170103722A
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- coffee
- roasted
- black ginseng
- black
- ginseng
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- 241000208340 Araliaceae Species 0.000 title claims abstract description 64
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 64
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 64
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 64
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 58
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000008213 purified water Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 239000002245 particle Substances 0.000 claims description 6
- 230000017531 blood circulation Effects 0.000 claims description 4
- 230000036039 immunity Effects 0.000 claims description 4
- 230000003064 anti-oxidating effect Effects 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 230000006993 memory improvement Effects 0.000 claims description 3
- 244000018764 Nyssa sylvatica Species 0.000 claims description 2
- 235000003339 Nyssa sylvatica Nutrition 0.000 claims description 2
- 208000010110 spontaneous platelet aggregation Diseases 0.000 claims description 2
- 230000032683 aging Effects 0.000 claims 2
- 238000000605 extraction Methods 0.000 claims 1
- 230000005764 inhibitory process Effects 0.000 claims 1
- 210000003205 muscle Anatomy 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract 1
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 14
- 230000035622 drinking Effects 0.000 description 9
- YURJSTAIMNSZAE-UHFFFAOYSA-N UNPD89172 Natural products C1CC(C2(CC(C3C(C)(C)C(O)CCC3(C)C2CC2O)OC3C(C(O)C(O)C(CO)O3)O)C)(C)C2C1C(C)(CCC=C(C)C)OC1OC(CO)C(O)C(O)C1O YURJSTAIMNSZAE-UHFFFAOYSA-N 0.000 description 8
- YURJSTAIMNSZAE-HHNZYBFYSA-N ginsenoside Rg1 Chemical compound O([C@@](C)(CCC=C(C)C)[C@@H]1[C@@H]2[C@@]([C@@]3(C[C@@H]([C@H]4C(C)(C)[C@@H](O)CC[C@]4(C)[C@H]3C[C@H]2O)O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)C)(C)CC1)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O YURJSTAIMNSZAE-HHNZYBFYSA-N 0.000 description 8
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 7
- 235000002789 Panax ginseng Nutrition 0.000 description 7
- 229960001948 caffeine Drugs 0.000 description 7
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 7
- 229930003935 flavonoid Natural products 0.000 description 6
- 150000002215 flavonoids Chemical class 0.000 description 6
- 235000017173 flavonoids Nutrition 0.000 description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 description 6
- 235000013824 polyphenols Nutrition 0.000 description 6
- 229940079593 drug Drugs 0.000 description 5
- 239000003814 drug Substances 0.000 description 5
- 229940089161 ginsenoside Drugs 0.000 description 5
- 229930182494 ginsenoside Natural products 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 235000013376 functional food Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000010998 test method Methods 0.000 description 4
- 206010013911 Dysgeusia Diseases 0.000 description 3
- 235000015123 black coffee Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 206010050661 Platelet aggregation inhibition Diseases 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000020710 ginseng extract Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
Images
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
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/28—Drying or concentrating coffee 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
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
-
- 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
-
- 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
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
-
- 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
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- 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
- A23V2300/24—Heat, thermal treatment
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- 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
The present invention relates to a method for preparing black ginseng coffee, which is capable of consuming coffee having a high preference for flavor and taste while consuming black ginseng drinks having low preference for flavor and taste at the same time and taking functional ingredients containing ginseng. The present invention consists of mixing 100% by weight of roasted coffee beans with 0 to 10% by weight of roasted black ginseng and extracting the mixture with low-temperature purified water and cooling by sterilization at low temperature.
Description
The present invention relates to black ginseng coffee and a process for producing the same. More particularly, the present invention relates to a method for producing a roasted coffee, comprising mixing 90 to 100% by weight of roasted coffee with 0 to 10% by weight of roasted black ginseng; Extracting the mixture with purified water of 10 to 30 캜 for 10 to 20 times the weight of the mixture for 12 to 15 hours; Sterilizing the extract at 60-65 占 폚; And cooling the sterilized extract.
Korean Patent No. 10-1549304 is a mixture of coffee stock solution and red ginseng concentrate, and Korean Patent Laid-Open No. 10-2006-0008244 is a mixture of instant coffee and ginseng or red ginseng powder. Korean Patent No. 10-1220134 refers to a mixture of red ginseng concentrate and red ginseng powder with food additives, and Korean Patent No. 10-1171456 is to coat ginseng extract with coffee beans. Korean Patent No. 10-1143616 discloses a method for producing an infusion tea in which red ginseng is puffed, and Korean Patent No. 10-1291399 is a method for preparing puffed red ginseng crude powder capable of enhancing flavor and flavor peculiar to red ginseng.
The present invention enables black ginseng, which has low preference for flavor and taste, to be consumed in the same manner as coffee having a high preference degree, thereby improving blood circulation through improving immunity, improving fatigue, inhibiting platelet aggregation, The present invention is to provide black ginseng coffee which can ingest the ginsenosides Rg1, Rb1 and Rg3 contained therein without objection.
The present invention relates to a method for producing a roasted coffee, Extracting the mixture with purified water; Sterilizing the extract; And the black ginseng coffee prepared according to the manufacturing method comprising the step of cooling the sterilized extract can be improved to improve the low preference of black ginseng for flavor and taste.
The present invention relates to a black ginseng coffee which can take black ginseng having a low preference degree like a coffee having a high preference degree and a method for producing the same, and can improve the preference of black ginseng, which has low preference for flavor and taste. By consuming the black ginseng coffee according to the present invention, the ginsenosides Rg1, Rb1 and Rg3 of black ginseng, which can improve blood circulation, memory improvement or antioxidation through immunity enhancement, fatigue improvement, platelet aggregation inhibition, have.
Figure 1 is the result of comparing caffeine contents.
Figure 2 shows the results of comparing total flavonoid contents.
Figure 3 shows the results of comparing the total polyphenol contents.
Fig. 4 shows the results of comparing ginsenoside contents.
Fig. 5 shows the result of comparing sensory evaluation results.
The present invention relates to a method for producing a roasted coffee, comprising mixing 90 to 100% by weight of roasted coffee with 0 to 10% by weight of roasted black ginseng; Adding 10 to 20 times of purified water at 10 to 30 占 폚 to the mixture to extract the mixture for 12 to 15 hours; Sterilizing the extract at 60-65 占 폚; And cooling the extracted liquid through the sterilization step to 25 to 30 占 폚. The present invention will be described in more detail as follows.
The coffee bean is roasted at 220 캜 for 13 minutes, aged at room temperature for 2 days, and ground to a particle size of 1 to 3 mm.
The main mass of black ginseng (raw material) having a diameter of 20 to 30 mm was crushed to have a particle size of 1 to 3 mm, roasted at 225 ° C for 2 minutes and aged at room temperature for 2 days to prepare roasted black ginseng. The use of main ginseng of black ginseng can be improved by decreasing the bitter taste of black ginseng coffee by using main ginseng because ginsenoside which is a bitter taste is contained in main root and minced ginseng in comparison with main ginseng.
90 to 100% by weight of the ground roasted coffee and 0 to 10% by weight of roasted black gum are mixed. 10 to 20 times of purified water at 10 to 30 占 폚 is added to the mixture to extract the mixture for 12 to 15 hours. Volatile fragrant components of the coffee can be prevented by extracting using purified water at 10 to 30 캜.
The extract is sterilized at 60 to 65 ° C for 30 minutes and cooled to 25 to 30 ° C to prepare black ginseng coffee.
The present invention will be described in further detail with reference to the following examples.
Of roasted coffee Produce
Roasted coffee beans at 220 ° C for 13 minutes using a roaster and aged at room temperature for 2 days to prepare roasted coffee.
Roasted black ginseng Produce
Black ginseng (raw material) having a diameter of 20 to 30 mm was ground to a particle size of 1 to 3 mm, roasted at 225 ° C for 2 minutes using a roaster, and aged at room temperature for 2 days to prepare roasted black ginseng.
Roasted black ginseng Manufacture of unused coffee
10 kg of roasted coffee prepared in Example 1 was ground to a particle size of 1 to 3 mm and 200 L of purified water at a temperature of 20 ° C was added and extracted for 13 hours. The extract was sterilized at 62 DEG C for 30 minutes and cooled to room temperature to prepare liquid coffee.
Roasted black ginseng One% Weight Used Of black coffee Produce
9.9 kg of the roasted coffee prepared in Example 1 was milled to a particle size of 1 to 3 mm and mixed with 0.1 kg of roasted ginseng. 200 L of purified water at a temperature of 20 캜 was added to the mixture, and the mixture was extracted for 13 hours. The extract was sterilized at 62 DEG C for 30 minutes and cooled to room temperature to prepare black ginseng coffee.
Roasted black ginseng 5% Weight Used Of black coffee Produce
As in Example 4, 9.5 kg of ground roasted coffee and 0.5 kg of roasted black ginseng were used to prepare black ginseng coffee.
Roasted black ginseng 10% Weight Used Of black coffee Produce
As in Example 4, 9.0 kg of ground roasted coffee and 1.0 kg of roasted black ginseng were used to prepare black ginseng coffee.
Comparison of caffeine content
The caffeine content of the samples prepared according to the above Examples 1 to 6 was analyzed using the caffeine test method of "Food Code (Food and Drug Administration) ", and the results are shown in Fig. The caffeine content of Example 3, which did not use roasted black ginseng, was 12.40 mg / mL, and the caffeine contents of roasted black ginseng were 12.60, 12.44, and 12.54 mg / mL, respectively. Caffeine content was not affected by the ratio of roasted black ginseng raw materials.
Comparison of total flavonoid contents
The total flavonoid content of the samples prepared according to the above Examples 1 to 6 was analyzed using the total flavonoid test method of "Health Functional Food Promotion Department (Food and Drug Administration)" and the results are shown in FIG. The total flavonoid contents of Example 3, Example 4, Example 5, and Example 6 were 5.66, 6.55, 5.99, and 6.80 mg QE / mL, respectively. The content of total flavonoids was similar to that of roasted black ginseng.
Comparison of Total Polyphenol Contents
The total polyphenol contents of the samples prepared according to the above Examples 1 to 6 were analyzed using the total polyphenol test method of "Health Functional Food Promotion Department (Food and Drug Administration)" and the results are shown in FIG. 3 . The total polyphenol contents of Example 3, Example 4, Example 5, and Example 6 were 34.09, 33.80, 45.78, and 50.67 mg / mL, respectively. Total polyphenol content of the roasted black ginseng was increased by 5% by weight or more of the raw material.
Comparison of ginsenoside content
The ginsenoside content of the samples prepared according to the above Examples 1 to 6 was analyzed using the ginsenoside test method of "Health Functional Food Safety Agency (Food and Drug Administration)" and the results are shown in FIG. 4 . The ginsenosides Rg1, Rb1 and Rg3 of Example 3 and Example 4 were hardly detected, and the content of ginsenosides Rg1, Rb1 and Rg3 of Example 5 were 0.44, 0.56 and 0.29 mg / g, respectively, and the ginsenosides Rg1, The sum of the three kinds of Rb1 and Rg3 was 1.29 mg / g. The ginsenosides Rg1, Rb1 and Rg3 contents of Example 6 were 0.98, 1.12 and 0.67 mg / g, respectively, and the sum of the three kinds of ginsenosides Rg1, Rb1 and Rg3 was 2.77 mg / g. Assuming that an adult consumes coffee of a regular size (300 mL) on the first day, it can ingest 3.48 mg of three kinds of ginsenosides Rg1, Rb1 and Rg3 by consuming the black ginseng coffee prepared in Example 5, and By taking the black ginseng coffee prepared in Example 6, 7.48 mg can be ingested. This is to take a minimum daily intake of 2.4 mg or more as stipulated in the "Standards and Specifications for Health Functional Foods (Food and Drug Administration)". Therefore, the black ginseng coffee prepared in Example 5 and Example 6 can help blood flow, memory improvement, antioxidation through platelet aggregation inhibition, improve immunity, and improve fatigue.
Sensory evaluation
The sensory evaluation was performed on the subjects who had little experience of taking black ginseng and those who had experience of eating black ginseng. The evaluation items were eight items: aroma, flavor, aftertaste, acidity, body, balance, . Aroma was evaluated from 1 to 5 as the degree of preference for the first smell before drinking. Flavor evaluated the fragrance of the first drink of coffee from 1 to 5 as the preference was better. Aftertaste was evaluated from 1 point to 5 points as the preference for the smell after drinking coffee was better. Acidity was evaluated from 1 point to 5 points as the sourness felt while drinking coffee was strong. Body was evaluated from 1 point to 5 points as the preference of the flavor felt when putting coffee in the mouth was better. Balance was evaluated from aroma, flavor, aftertaste, acidity, and body. Sweetness was evaluated from 1 point to 5 points as the sweetness felt after drinking coffee was strong. Overall, the score was evaluated from 1 to 5 as the likelihood of feeling the coffee last time was better. The results are shown in Fig.
The overall preference was better in Example 3, which did not use roasted black ginseng, and in Example 6, which used roasted black ginseng in 10% by weight, in the order of Examples 4 and 5. This indicates that both those who have experience of drinking black ginseng and those who have not ingested have no reluctance to mix roasted coffee and roasted black ginseng. Example 3 had the best flavor when it was first contacted with coffee, and Example 6 had the best flavor when drinking coffee. Example 3 had the best aroma after drinking coffee, and Example 6 had the best sour taste while drinking coffee. Example 6 had the best flavor while having coffee in the mouth, and Example 3 had the best aroma felt synthetically. Sweetness was similar between Example 3 and Example 6, and was higher than that of Example 4 and Example 5. Finally, the likelihood of feeling coffee when drinking coffee was the same as in Example 3 and Example 6, higher than in Examples 4 and 5.
The above results indicate that the preference degree is different depending on whether or not the black ginseng has been consumed, and then it is not influenced by the amount of roasted black ginseng.
Claims (8)
Adding 10 to 20 times of purified water at 10 to 30 占 폚 to the mixture to extract the mixture for 12 to 15 hours;
Sterilizing the extract at 60-65 占 폚;
And cooling the extracted liquid through the sterilization step to 25 to 30 캜.
A method for producing black ginseng coffee characterized by that black ginseng coffee can help improve immunity or improve fatigue
A method for producing black ginseng coffee characterized by that black ginseng coffee can help blood flow, memory improvement or antioxidation through inhibition of platelet aggregation
Roasted coffee is prepared by aging roasted coffee beans at 200 to 230 ° C for 10 to 15 minutes at room temperature for 1 to 2 days
Roasted black ginseng is prepared by roasting ground black gins at 220 to 230 ° C for 0.5 to 2 minutes and aging at room temperature for 2 to 3 days.
Wherein the roasted coffee and the roasted black gum are ground to a particle size of 1 to 3 mm.
Wherein the black ginseng is a main muscle having a diameter of 20 to 30 mm
Characterized in that the extraction temperature is 10 to 30 占 폚 so that the aroma of coffee and black gins do not volatilize
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| KR1020170107222A KR20170103722A (en) | 2017-08-24 | 2017-08-24 | Manufacturing method of Black ginseng coffee |
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| KR1020170107222A KR20170103722A (en) | 2017-08-24 | 2017-08-24 | Manufacturing method of Black ginseng coffee |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102015783B1 (en) | 2019-02-08 | 2019-10-23 | 제너럴네이처주식회사 | Black ginseng fermented jelly and its manufacturing method |
| KR20210081126A (en) | 2019-12-23 | 2021-07-01 | 전주대학교 산학협력단 | manufacturing method of jelly black ginseng fermented |
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2017
- 2017-08-24 KR KR1020170107222A patent/KR20170103722A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102015783B1 (en) | 2019-02-08 | 2019-10-23 | 제너럴네이처주식회사 | Black ginseng fermented jelly and its manufacturing method |
| KR20210081126A (en) | 2019-12-23 | 2021-07-01 | 전주대학교 산학협력단 | manufacturing method of jelly black ginseng fermented |
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