KR20170133554A

KR20170133554A - Coffee containing mugwort and the manufacturing method

Info

Publication number: KR20170133554A
Application number: KR1020160064100A
Authority: KR
Inventors: 원 열 배; 진동은; 구은지; 정초롬; 신정혜; 강민정; 최명효; 변희욱
Original assignee: 남해섬애약쑥 영농조합법인
Priority date: 2016-05-25
Filing date: 2016-05-25
Publication date: 2017-12-06

Abstract

The present invention relates to a mugwort-coffee containing mugwort that not only contains an effective ingredient of mugwort but also has flavor, by mixing mugwort powder with coffee powder at a certain ratio, and a process for producing the same.

Description

TECHNICAL FIELD The present invention relates to a mugwort-containing mugwort-

The present invention relates to mugwort-containing coffee and its preparation method.

Coffee is cultivated in the coffee zone, a tropical and subtropical region between the north and the north, with an average temperature of 15 to 24 ° C and an annual rainfall of 1,400 to 2,500 mm. It grows well in the climate, and it is said that Artipia Kappa is growing wild in mountainous area.

Religious and medicinal coffee used in Africa became a beverage as it crossed into Yemen. As a coffee house was created in Istanbul, it spread throughout Muslim cultures such as Mecca and Cairo, and became a popular beverage. Throughout the 16th century, coffee was popular in the Middle East and became known for the first time in Venice. A coffee house was born in Italy, and people drunk with alcoholic beverages such as wine and beer enjoyed drinking coffee as a rational drink, spreading to Europe in the 17th and 18th centuries.

In Korea, in the late Joseon Dynasty (1832), the United States and the Korea-Japan Treaty of Commerce began to open doors to the West, opening diplomatic corps of each country and diplomats from various countries. I lived with air, and coffee was introduced into one of the household items. There was a record that he served coffee with western style dishes when foreign guests came to the court, and Kojong was a typical coffee lover. From the 1800s to the early 1900s, coffee was a drink enjoyed by foreigners, Japanese, or even the upper class in Korea at a grocery store, a cooking house, or a hotel. In September 1970, Dongseo Foods became a technology company and joint venture with the US Food Company to produce instant coffee under the trademark Maxwell House. By the late 1970s, it was booming enough to occupy 99% of the Korean coffee market. Instant coffee began to become popular.

In Korea, coffee has grown by 10 ~ 20% annually for the past 10 years, and its market size has reached 2.8 trillion won. As of 2011, coffee consumption per capita is 338 cups per adult, Is known to drink steadily.

This consumption of coffee is known to be due to positive thoughts on coffee health and arousal or mood swings.

A variety of physiologically active ingredients, such as polyphenols and tocopherols, contained in coffee, act as antioxidants in various metabolic diseases such as aging and heart disease caused by oxidative stress in the body, thereby exhibiting preventive and defense mechanisms against these diseases It is known.

Caffeine is a major component of coffee with this physiological activity. It is a crystalline vegetable alkaloid of acicular, colorless and odorless bitter taste. It stimulates the central nervous system and shows an awakening effect that awakens the mind. It improves the feeling of fatigue, promotes the function of the heart, promotes the secretion of gastric acid as well as the diuretic effect, and has the effect of helping digestion. In addition, cafestol and kahweol are known to exhibit the effect of eliminating hangover by accelerating the decomposition of acetaldehyde, the hepatotoxicity-preventing effect and the cholesterol-lowering effect, and the saturated fatty acids palmitic acid, stearic acid, Oleicin, linoleic acid, an essential fatty acid, and volatile organic acids that give off moisture, crude protein, crude fiber, ash and fragrance.

On the other hand, a cup of coffee usually consumes 80-100 mg of caffeine, which varies from person to person. However, excessive intake of coffee over a certain amount can cause irregular heartbeat, headache, insomnia due to anxiety and nausea, And increased risk for disability and diabetes.

Various studies have been conducted on the development of beverages to effectively utilize such useful coffee without side effects.

Korean Patent Registration No. 10-0375370 discloses a method for preparing a herb coffee, which contains the ingredients of the coffee bean as much as possible by adding a herb raw material, thereby improving the taste and aroma of the coffee while improving the health of the herb- A process of grinding a coffee bean after it is dried at 200 to 250 캜 in a dried state; Refluxing and extracting the pulverized coffee beans from the boiling point to the purified water to obtain a coffee extract; Freeze-drying and pulverizing the coffee extract in a concentrated state to prepare a powdery coffee powder; Mixing the extracts of the herbal ingredients of chicory, safflower, oak, oyster, gingko leaf, antler, angelica, marine oil, manure and pumpkin so that each ingredient ratio is in the range of 0.01 to 5% and then pulverizing; A step of refluxing and extracting the pulverized herbal mixture into purified water to obtain a herbal extract; And concentrating 1 to 10% of the powdery herb extract obtained by freeze-drying and pulverizing in the state of concentrating the herbal extract with 90 to 99% of the above-mentioned coffee powder to prepare a herbal coffee.

Korean Patent Registration No. 10-1229681 discloses " a method for processing pine bean-containing coffee beans and pine needles contained therein ", wherein the pine needles are added to the coffee beans, The sour taste is appropriately reduced, suggesting a processing method that can apply the soya bean coffee without harming the taste of the coffee. According to the present invention, in order to produce pine pine powder contained in pulverized ground coffee ground powder, pine pine collected from the pine tree is steamed with steam of heated brine, the pine pine is rapidly dried and dried, And the grinding process to crush the pine leaves. The coffee beans are roasted, and then the ground coffee is mixed with the ground pine coffee powder. At this time, the ground coffee powder and pine leaf powder may be in a weight ratio of 14: 0.35 to 14: 0.65, and the liquorice powder is added to enhance the sweetness. In addition, the liquorice is further ground in a salt water steamed with brine, And a weight ratio of powder: licorice powder is 14: 0.015 to 14: 0.025.

Korean Patent Registration No. 10-0608291 discloses an instant coffee using the instant coffee and a process for producing the instant coffee, which comprises the steps of: preparing an instant coffee extract; A process of distributing the extract of the viscera during the distribution process of the bean sprouts; Grinding the roasted beans; Processing the pulverized beans with an extract, and then subjecting the beans to vacuum evaporation or concentration by freeze-thawing to produce a powdered coffee; Preparing an extract of the dried persimmon as a powder; There has been reported a method for producing instant coffee comprising mixing the powdery coffee powder with the powder of the dried persimmon extract at a certain ratio.

Korean Patent No. 10-1014555 discloses a process for preparing a coffee beverage using coffee and saddlebag to produce coffee beverages by adding dongbu lee. The harvested green beans are distributed in a full city state using a distributor, (1) preparing coffee as usual by pulverizing into a regular size, and (2) drying the harvested dongbu lee, pulverizing it to a size of 4 to 15 mesh, roasting the dongbule crushed to a size of 4 to 15 mesh with a roaster, Preparing coffee and saddlebags, mixing 18.98 to 20.03 g of the coffee prepared above at a ratio of 2.05 to 2.09 g, and mixing the coffee and saddlebag at the mixing ratio into 150 cc of water, And extracting the coffee beverage to obtain a coffee beverage.

On the other hand, mugwort has polyphenolic substances showing antioxidant activity and various essential oil components such as cineol and camphor which show antimicrobial activity, and are known as anticancer compounds such as eupatilin, jaceosidin ) Are known to be useful in the treatment of herbal and folk remedies such as abdominal pain, lower fever, indigestion, chronic hepatitis, enteritis, bronchitis, rheumatism, indigestion, poor circulation, anemia, eczema, asthma, pain, hemostasis, Although it is used in various ways, it is difficult to drink mugwort beverage directly due to the unique strong and bitter taste of mugwort.

Therefore, it is necessary to develop a method for producing mugwort - coffee containing mugwort, which contains insufficient amount of coffee or lack of coffee by supplementing and increasing active ingredients, and adding flavor of mugwort to the flavor of coffee.

Accordingly, the present invention provides a mugwort-coffee comprising mugwort and coffee, wherein the mugwort is supplemented or increased with an insufficient or lost effective ingredient of coffee, .

One aspect of the present invention to solve the above problems is to provide a mugwort powder comprising the mugwort powder and the coffee powder, wherein the mugwort powder is obtained by heating the dried mugwort powder and the pulverized mugwort powder and the dried mugwort, Wherein the mugwort powder is at least one of mugwort powder and 7 to 15 wt% of the mugwort powder.

Preferably, the aged mugwort powder is prepared by pulverizing dried mugwort at a temperature of 30 to 60 ° C. for 3 to 20 days. The dried mugwort powder is dried at a temperature of 150 to 200 ° C. for 15 to 30 minutes, Followed by pulverization for 45 minutes.

Preferably, the coffee powder may be prepared by heating the green bean at a temperature of 175 to 195 ° C and heating the mixture at 200 to 240 ° C, followed by roasting and roasting.

Another aspect of the present invention discloses a mugwort-coffee formulation using the mugwort-coffee powder.

The wormwood-coffee preparation may be a wormwood-coffee tea bag containing the wormwood-coffee powder or a wormwood-coffee extract obtained by extracting the wormwood-coffee powder.

Another aspect of the present invention is a method for producing mugwort-coffee by mixing at least one mugwort powder and coffee powder of mature mugwort powder and mugwort powder, Wherein the step of pulverizing the dried wormwood is carried out at a temperature of 150 to 200 ° C for 15 to 45 minutes and thereafter pulverized after standing for 3 to 20 days and then pulverized. The mugwort-making method of coffee is cited.

Preferably, the dried wormwood is packed in a paper bag and then allowed to stand in a thermostat maintained at a temperature of 30 to 60 ° C. The mugwort powder may be aged, more preferably, By weight to 7-15% by weight.

According to the present invention, it is possible to prepare mugwort-coffee comprising mugwort powder and coffee powder to supplement or increase the deficient or lost active ingredient of coffee, and to improve flavor of mugwort having a mild flavor of mugwort.

1 is a flow chart for explaining a method for producing mugwort-coffee containing mugwort.

Hereinafter, the present invention will be described in detail.

The present invention relates to a mugwort-containing coffee and a process for producing the same, more specifically, a coffee powder containing mugwort, a mugwort-coffee preparation using the same and a process for producing the same.

As used in this specification and the appended claims, the terms "about", "substantially", "degree", and the like, And is used to avoid unauthorized exploitation by an unscrupulous infringer of the disclosure in which the exact or absolute value is mentioned in order to facilitate the understanding of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. FIG. 1 is a flowchart illustrating a method for producing mugwort-containing coffee according to an embodiment of the present invention.

Referring to FIG. 1, the mugwort-containing coffee of the present invention includes mugwort-coffee powder mixed with mugwort powder and coffee powder.

First, the production method of mugwort powder will be described in detail.

The mugwort powder is at least one of mature mugwort powder and mugwort powder. In order to produce mugwort powder, the mugweed raw material should be prepared (S100).

The raw material of the mugwort is dried mugwort which is collected and washed and dried.

The mugwort may vary in flavor and active ingredient depending on the season. Therefore, it is preferable to collect mugwort in March-August, and more preferably in May-August, considering economical efficiency and the content of active ingredient.

In addition, when drying mugwort, various drying methods such as hot air drying, freeze drying, natural drying, and push drying can be applied. However, natural drying is preferable in order to minimize destruction of the active ingredient.

It is registered as a breeder protection register in 2013 by selecting the mugwort native to the south sea of Korea. It has not only various functionalities of general mugwort but also differences in outward appearance, aroma, and active ingredient. The flowering mugwort is about 50cm in length. The surface color of the leaf is dark green, the color is yellowish, the stem is thin and the white hair is densely on the surface.

Especially, it has the effect of clearing the blood and containing a large amount of fiber, which lowers cholesterol, eliminates the naphtha in the body and lowers the blood pressure, thereby improving hypertension. The cineole component that produces the unique aroma of mugwort is Escherichia coli, Diphtheria bacteria To kill or suppress the development of sterilization and immune function to enhance the secretion of digestive juice is active and has a powerful detoxification. Mugwort is rich in vitamins such as vitamin A and B, and minerals such as Ca and Fe, which helps to improve liver function and fat metabolism to improve fatigue and improve physical fitness. In addition, as the unsaturated fatty acid in the body is affected by radiation or ultraviolet rays, it becomes aged in the process of making lipid peroxide by binding with oxygen in the blood. The tannin component of mugwort strongly inhibits the generation of lipid peroxides, It is known to have excellent efficacy in women's diseases, and also has the effect of controlling moisture metabolism and intestinal peristalsis and mucus secretion in the colon.

When the dried mugwort raw material is prepared, the mugwort is pre-treated (S110).

The pretreatment method is very important because the mugwort can be different in taste and flavor as well as in its effectiveness depending on the pretreatment process. Therefore, it is possible to use dry mugwort that has been naturally dried, but it may be used by using maturing mugwort or mugwort mugwort in which the taste, aroma, and effective ingredient are changed, or a mixture of mugwort mugwort and mugwort mugwort.

The mature mugwort may be prepared by packing the naturally dried mugwort with the two-ply Korean paper, followed by standing. When mugwort is matured after wrapping in Korean paper, not only the mugwort can be prevented from being excessively dried during the ripening period, but also the deviation of temperature can be reduced in the packaged paper, and a small amount of air can be circulated to soften the fragrance have.

When mugwort is matured, aging conditions such as ripening temperature and ripening time are very important depending on harvesting time, dryness and amount of mugwort.

If the aging temperature and aging conditions are less than 30 ° C or less than 3 days, the mugwort may not be matured enough to retain the characteristic bitter taste of mugwort. If it exceeds 60 ° C or exceeds 20 days, the mugwort may become overly dry, The color can be changed. Therefore, the aging temperature is preferably 30 to 60 ° C, and the aging time is preferably 3 to 20 days, more preferably 3 to 10 days.

The mugwort is prepared by drying the naturally dried mugwort. When the mugwort is soaked, the strong strong smell of mugwort is obtained and the mugwort taste is increased. Depending on the amount of mugwort raw material and the drying condition, the temperature and time of sowing are very important. If the kneading temperature and kneading time are less than 150 ° C or less than 15 minutes, the raw material of mugwort can not be sufficiently squeezed. If it exceeds 200 ° C or more than 45 minutes, the active ingredient may be destroyed. Therefore, the softening temperature is preferably 150 to 200 ° C, and the softening time is preferably 15 to 45 minutes.

Next, the aged mugwort or the fine mugwort having undergone the pretreatment process is pulverized to produce mugwort powder (S120).

This grinding process reduces the volume of mugwort so that it is easy to store, and the surface area is widened so that the taste, aroma and effective ingredients of mugwort can be easily eluted at the time of extraction. The powder size may be varied.

The following describes a method for producing a coffee powder.

First, coffee beans are prepared (S130).

The coffee origin may be, but is not limited to, arabicas species, robustas species or libericas species, mixtures thereof, and the like.

The prepared coffee bean is roasted by adding heat and roasting to produce a unique taste and aroma of coffee (S140).

Coffee seeds contain major components such as caffeine, polyphenols such as chloranic acid, sugars and amino acids, and are greenish with no taste or odor. However, when this raw bean is dried and roasted, it becomes a coffee bean having familiar taste and fragrance because it is decomposed by heat and reacts with each other in the roasting process, and fragrance, color and taste component are produced. Generally, the taste of coffee is expressed in harmony with bitter, sour, sweet and bitter taste. The bitter taste is caffeine, the bitter taste is tannin, the sour taste is fatty acid, and the sweet taste is derived from saccharide. Therefore, the roasting conditions are very important factors to determine the quality of coffee because the taste and aroma of coffee may be different depending on how to roast.

When roasting, roast is generally preheated and roasted by putting green beans. In order to further enhance the flavor of the present invention, the roast is roasted while gradually increasing the temperature. If the starting temperature is less than 175 ° C or the completion temperature is less than 200 ° C, the aroma and taste of the coffee bean can not be properly recovered. If the starting temperature exceeds 195 ° C or the completion temperature exceeds 240 ° C, The decomposition of chlorogenic acid may give rise. Accordingly, it is preferable that the roasting start temperature of roasted coffee beans is 175-195 ° C, and the completion temperature is 200-240 ° C.

The beans roasted by the above method are pulverized to prepare a coffee powder (S150).

This grinding process of the bean is intended to widen the surface area of the bean so that the taste, aroma, and effective ingredients of the bean can be easily eluted during the extraction. Powder size and the like.

Next, a description will be given of wormwood-coffee powder mixing the above prepared mugwort powder and coffee powder (S160).

Roasting coffee destroys the effectiveness of coffee, such as flavonoids and globosanic acid. Therefore, mixing the mugwort powder with the coffee powder not only replenishes and increases the active ingredient of the lost or deficient coffee, but also adds the mugwort fragrance to the coffee fragrance to double the taste and aroma.

When mixing mugwort powder and coffee powder, it is very important to select the ratio because the flavor and aroma as well as the active ingredient may vary depending on the ratio of the two components.

If the mugwort powder is less than 7% of the total weight of the mugwort-coffee powder, it can not enrich the effective ingredient and flavor of the mugwort. If it exceeds 15%, the mugwort flavor and taste may be strong, have. Therefore, it is preferable that the mugwort powder contains 7 to 15% of the total weight of the mugwort-coffee powder.

The mugwort - coffee powder prepared according to the above method will be able to replenish and enhance the fragrance and flavor of the coffee while adding the mugwort fragrance and the active ingredient.

A mugwort-coffee preparation using mugwort-containing coffee powder according to another embodiment of the present invention will be described.

The prepared mugwort-coffee powder is extracted in order to give various kinds of effective ingredients, taste and aroma of mugwort and coffee (S170).

Mugwort - Depending on your preference, mugwort - If you increase the amount of coffee powder or reduce the amount of water, you will feel the strong taste and aroma. If you reduce the amount of mugwort - coffee powder or increase the amount of water, You can feel it. However, in order to make the mugwort-coffee according to the present invention generally have a taste and aroma favorable to the public, it is preferable to leach 3 to 6 g of the mixed powder in 70 to 100 mL of water.

Of course, the mugwort-coffee powder may be packed in a tea bag so as to be 3 to 6 g, and then leached in water. The mugwort-coffee extract may be leached with 3 to 6 g of the mugwort-coffee powder and then filtered. will be.

As described above, the present invention relates to a method for producing mugwort-coffee by mixing at least one mugwort powder of the mature mugwort powder and the mugwort powder with the coffee powder, wherein the mugwort powder is prepared by mixing the dried mugwort at a temperature of 30 to 60 ° C Wherein the step of pulverizing the dried wormwood is carried out at a temperature of 150 to 200 DEG C for 15 to 45 minutes and then pulverizing the dried wormwood at a temperature of 3 to 20 days, Mugwort-coffee powder can be prepared (S180).

Preferably, the step of preparing the aged mugwort powder comprises aging the dried mugwort in a thermostat maintained at a temperature of 30 to 60 ° C after wrapping the dried mugwort in a Korean paper, and more preferably, aging the mugwort powder, To 7-15% by weight based on the total weight.

Hereinafter, examples of mugwort-containing mugwort-containing coffee and a method for producing the same will be described in accordance with an embodiment of the present invention. The following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

Example 1. Preparation of mugwort coffee powder

(1) Preparation of coffee powder

The coffee was put into a roasting machine preheated at 180 ° C and continuously heated for 12 minutes and 43 seconds while being heated. The power distribution cups were completely dispensed at 205 ° C, and were dispensed at 180 ° C for 14 minutes and 21 seconds. And a power distributing bean finished at 219 캜 were prepared and then pulverized to prepare a coffee powder.

(2) Preparation of mugwort powder

The mugwort was washed with water and dried naturally in March ~ August.

The dried mugwort was packed in two layers of Korean paper and allowed to stand in a thermostat at 45 ° C for 5 to 7 days to prepare mature mugwort. Dry mugwort was prepared by heating at 170 ° C for 30 minutes with stirring, . The prepared mugwort and mugwort were respectively ground to produce mugwort powder.

(3) Mugwort-coffee powder and Mugwort - Coffee Manufacture of tea bags

The prepared coffee powder and mugwort powder were packed in a teabag bag, each of 4 g each of mugwort-coffee powder mixed in a weight ratio as shown in Table 1 below.

[Table 1]

Example 2. Mugwort - Preparation of coffee extract

80 ml of purified water at about 93 ° C was added to the tea bag of mugwort-coffee powder prepared according to Example 1 and extracted for 3 minutes. The extract was used as a sample for sensory evaluation and analysis.

Example 3. Mugwort - Active ingredient and sensory evaluation of coffee extract

Example 3- 1. Flavonoids Content analysis

The flavonoid content was measured by adding 10% aluminum nitrate, 1 M potassium acetate and ethanol to 1 mL of the 20-fold diluted solution of the mugwort-coffee extract prepared in Example 2, and then measuring the absorbance at 415 nm (Moreno, MI 2000). The content of flavonoid was calculated according to a calibration curve obtained from Quercetin (Sigma Co., St. Louis, Mo., USA) as a standard. The results are shown in Table 2.

[Table 2] Mugwort-flavonoid content in coffee

As shown in Table 2, the content of flavonoid compounds decreases as the degree of distribution of coffee increases. In case of mugwort, the content of flavonoid compounds is higher than that of mugwort. The contents of mugwort and mugwort containing mugwort and mugwort were higher than those of single mugwort extract. However, the content of mugwort and mugwort containing 5% mugwort and mugwort was higher than that of single mugwort Respectively. As a result, it can be seen that when mugwort is added to the power distribution beans, it is not expected to increase the content of the effective substance, pravonoid, if it is low.

Example 3-2. Cholrogenic acid Content analysis

The mugwort-coffee extract obtained in Example 2 was filtered through filter paper, and the filtrate was re-filtered through a 0.45 μm syringe filter and analyzed by HPLC-DAD (Agilent 1260 infinity). The analytical column used was Agilent Zorbax SB-C ₁₈ (4.6 x 250 mm, 5 μm) and the mobile phase solvent was (A) 0.1% formic acid containing water and (B) 0.1% formic acid containing acetonitrile Respectively. The velocity of the mobile phase was 0.7 mL / min, the sample injection amount was 10 μL, and the detector was analyzed by UV 280 and 340 nm. The results are shown in Table 3 below.

[Table 3] Contents of chlorogenic acid in mugwort-coffee

Chlorogenic acid is an important ingredient in evaluating coffee quality because it affects the taste and aroma of coffee. It is known that chlorogenic acid easily decomposes chemically during the distribution process to produce various phenolic compounds.

As shown in Table 3, the content of chlorogenic acid was decreased as the degree of power distribution was increased, but it was confirmed that the content of chlorogenic acid was supplemented by adding mugwort. Especially, the content of chlorogenic acid was higher in mugwort - coffee added with.

Example 3-3. Antioxidant activity analysis

The antioxidative activity of mugwort-coffee powder extract prepared according to Example 2 was evaluated by comparing the scavenging activity of DPPH (1,1-diphenyl-2-picrylhydrazyl) radical. The DPPH radical scavenging activity was expressed as the electron donating activity against DPPH. The same amount of the sample solution of the coffee extract diluted 50 times and the DPPH solution (5 mg / 100 mL methanol) were mixed in the same amount and reacted at room temperature for 20 minutes. Absorbance at 525 nm. The antioxidant activity was calculated from the absorbance ratio of the sample to which the coffee extract was added and the sample to which the coffee extract was added. The results are shown in Table 4. The results are shown in Table 4.

[Table 4] DPPH Radical Scavenging Activity of Mugwort-Coffee

Table 4 shows that the DPPH radical scavenging activity of coffee and mugwort was 95: 5 in both mugwort-mugwort-added mugwort and mugwort-added coffee, The results were even more increased. This is because the activity of mugwort relative to mugwort is lower than that of coffee itself. When only a small amount of mugwort is added, the activity of mugwort is not replaced by the activity of decreasing the addition rate of coffee. However, And it is considered that the activity is further increased.

Example 3-4. Mugwort - Coffee Of the extract pH analysis

The pH of the mugwort-coffee extracted according to Example 2 was measured using a pH meter. The results are shown in Table 5.

[Table 5] pH of mugwort-coffee

Generally, it is known that the pH of coffee tends to increase with stronger distribution conditions. And the pH of coffee is highly correlated with sour taste, which is one of the important sensory evaluation factors. However, this sour taste is easily lost when it is extracted at a high temperature for a long time, and it is known that a coffee bean having a low pH gives a good acid taste.

As shown in Table 5, the pH of the coffee was slightly alkaline, 8.19 ~ 8.85, depending on the distribution conditions, while the pH of mugwort extract was slightly acidic, 5.92 for mugwort and 6.58 for mugwort. Due to these differences, the pH of mugwort - coffee extract mixed with mature mugwort was relatively lower than that of mugwort added.

In addition, adding a certain amount of mature mugwort can provide an acidic taste that can improve the sensory properties of coffee, but it can be understood that the addition of mugwort does not significantly affect the sensory difference due to the change in sourness of coffee .

The difference in pH and content of coffee according to various factors such as bean varieties, cultivation altitude, storage period, processing method, power distribution, etc., therefore, in case of mature mugwort, Can be estimated.

Example 3-5. Mugwort - Coffee Chromaticity measurement of extract

The color of the mugwort-coffee extract prepared in Example 2 was measured with a colorimeter (Ultrascan VIS, Hunter Lab, New Orleans, LA, USA). The lightness, redness and yellowness values of the standard white plates were 99.43, -0.1 and 0.06, respectively. Five or more samples were measured and expressed as an average value.

[Table 6] Mugwort-color of coffee

As shown in Table 6, the lightness of the coffee was slightly lower in the midgut and in the power distribution than in the power distribution, and the mixture of the aged mugwort and the mugwort in the coffee had a similar brightness range as that of the midgap There seems to be no significant difference depending on the mixing ratio. In addition, the degree of redness showed a similar tendency and did not show any change according to the addition ratio of mugwort. However, the yellowness index was 3.28 in the medium distribution beans, the lowest in the middle beans was 0.98, and increased again in the steel distribution, which was 1.60. The fermented mugwort had the same tendency as the coffee bean, but when the mugwort with low yellowness was added, the yellowness decreased proportionally with the power distribution. However, the brownness of mugwort or coffee itself was so strong that these differences did not affect the visual evaluation results. Therefore, it can be seen that adding mugwort to the beans does not affect the color which is one of the main sensory factors of coffee.

Example 3-6. Mugwort - Coffee Sensory evaluation results of extract

The sensory evaluation was carried out with the mugwort-coffee extract prepared according to Example 2 above. The sensory evaluation was divided into bitter taste, sour taste, aroma, harmony of mugwort and coffee, and overall preference. The evaluation items were 25 male adults and 25 female adults. The evaluation method was 0 point if you do not prefer taste tasted when drinking and 7 points if you prefer.

[Table 7] Sensory evaluation results of mugwort-coffee

As shown in Table 7, sensory evaluations of mugwort-coffee according to the present invention show that the fragrance is improved as a whole.

In the case of coffee, the overall preference was higher in the case of using the power distribution bean rather than the power distribution bean and in the case of using the medium bean rather than in the power distribution bean, and in the case of the mugwort, the method was not related to the method of pretreatment of the mugwort However, the content of mugwort was 10% higher than that of 5%.

In the coffee with the power distribution beans, the preference for sourness was high but the bitter taste was somewhat lower.

Therefore, considering Examples 3-1 to 3-6 as a whole, the addition of mugwass to coffee can increase the content of the active ingredient decomposed upon roasting of coffee, increase the content thereof, and enhance antioxidative activity. In addition, the taste of mugwort and coffee complement each other, especially the flavor is remarkably improved, the body feeling of coffee will be enhanced and you can feel the mugwort.

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. Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the claims below, and all technical ideas within the scope of equivalents or equivalents thereof should be construed as being included in the scope of the present invention.

Claims

Mugwort powder and coffee powder,
The mugwort powder is at least one of mugwort powder obtained by aging dried mugwort, pulverized mugwort powder and dried mugwort powder,
Wherein the wormwood powder is contained in an amount of 7 to 15% by weight.

The method of claim 1,
The aged mugwort powder is prepared by pulverizing dried mugwort at a temperature of 30 to 60 DEG C for 3 to 20 days,
Wherein the dried wormwood powder is manufactured by pulverizing dried wormwood at 150 to 200 ° C for 15 to 45 minutes and then pulverizing the resulting wormwood-containing coffee powder.

The method of claim 1,
The coffee powder is prepared by raising green beans at a temperature of 175 to 195 ° C and heating the mixture at 200 to 240 ° C, followed by roasting and pulverizing.

A wormwood-coffee preparation using the mugwort-coffee powder according to claim 1.

5. The method of claim 4,
Wherein the mugwort-coffee preparation is a mugwort-coffee tea bag containing the mugwort-coffee powder or a mugwort-coffee extract obtained by extracting the mugwort-coffee powder.

A method for producing mugwort-coffee by mixing at least one mugwort powder and mugwort powder of aged mugwort powder and mugwort powder,
The step of preparing the aged mugwort powder comprises a step of setting the dried mugwort at a temperature of 30 to 60 DEG C for 3 to 20 days and then pulverizing,
Wherein the step of preparing the wormwood powder comprises pulverizing the dried wormwood at 150 to 200 DEG C for 15 to 45 minutes and then pulverizing the wormwood.

The method according to claim 6,
Wherein the mature wormwood powder is prepared by packing the dried wormwood in a Korean paper and then standing in a thermostat maintained at a temperature of 30 to 60 ° C for aging.

The method according to claim 6,
Wherein the wormwood powder is mixed in an amount of 7-15% by weight based on the total weight of the wormwood.