KR20170140526A - Method of medicinal herb drip bag coffee - Google Patents
Method of medicinal herb drip bag coffee Download PDFInfo
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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
- A23F5/46—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
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/04—Methods of roasting 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
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/12—Agglomerating, flaking or tabletting
-
- 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
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B29/00—Packaging of materials presenting special problems
- B65B29/02—Packaging of substances, e.g. tea, which are intended to be infused in the package
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B29/00—Packaging of materials presenting special problems
- B65B29/02—Packaging of substances, e.g. tea, which are intended to be infused in the package
- B65B29/028—Packaging of substances, e.g. tea, which are intended to be infused in the package packaging infusion material into filter bags
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
- B65D85/8043—Packages adapted to allow liquid to pass through the contents
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- 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
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- B65D2081/007—
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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Abstract
Description
본 발명은 약초 드립백 커피 제조방법에 관한 것으로, 보다 상세하게는 약초, 한약재 또는 해조류와 같은 기능성 첨가물과 커피를 혼합하여 드립백에 넣어 제조하는 방법에 관한 것이다.The present invention relates to a method for producing an herbal drip-backed coffee, and more particularly, to a method for preparing a drip bag by mixing a functional additive such as a herb, a herbal medicine or seaweed with coffee.
드립백 커피는 분쇄된 원두를 드립백에 넣어 밀봉한 커피입니다Drip bag coffee is a coffee that is sealed by putting the ground beans in a drip bag.
요즘 드립백커피가 일본, 대한민국을 비롯하여 여러 나라에서 제조하여 판매하고 있다. 하지만 종래의 드립백 커피는 커피만 첨가하여 다양한 맛과 향을 내는데 어려움이 있다Nowadays, drip bag coffee is manufactured and sold in Japan, Korea and many other countries. However, conventional drip-back coffee is difficult to add various flavors and fragrances by adding only coffee
본 발명은 상술한 바와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로, 커피에 약초, 한약재 또는 해조류를 더하여 드립백 커피를 제조함으로써 커피의 맛과 향에 약초, 한약재 또는 해조류의 맛과 향을 더할 수 있으며, 약초, 한약재 또는 해조류의 기능성이 부여된 약초 드립백 커피 제조방법을 제공하는 데 그 목적이 있다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in order to solve the problems of the prior art as described above, and it is an object of the present invention to provide a drip bag coffee by adding herb, herbal medicine or seaweed to coffee, And to provide a method for producing an herbal drip-backed coffee in which the functionality of herb, herb medicine or algae is imparted.
본 발명의 일실시예에 따른 약초 드립백커피 제조방법은 커피 생두를 볶는 제 1단계; A method of manufacturing an herbal drip-backed coffee according to an embodiment of the present invention includes: a first step of roasting a coffee bean;
상기 볶은 커피를 숙성하는 제 2단계; 상기 숙성된 커피를 분쇄하는 제 3단계;A second step of aging the roasted coffee; A third step of pulverizing the aged coffee;
드립백 안에 커피를 채우는 제 4단계; 상기 커피가 채워진 드립백 안에 기능성 첨가물을 채우는 제 5단계; 기능성첨가물과 커피가 들어가 있는 드립백을 밀봉하는제 6단계;를 포함하는 것을 특징으로 한다.A fourth step of filling the coffee in the drip bag; A fifth step of filling the functional additive in the coffee-filled drip bag; And a sixth step of sealing the drip bag containing the functional additive and the coffee.
상기 과제의 해결 수단에 의해, 소비자에게 드립백 커피를 약초, 한약재 또는 해조류의 향, 맛과 기능성을 선택적으로 제공함으로써 드립백 커피에 대한 다양한 맛과 향을 선택할 수 있는 효과가 있다.According to the solution of the above-mentioned problem, there is an effect that a variety of flavors and aromas for drip-back coffee can be selected by providing drip-back coffee to a consumer selectively with the flavor, herb medicine or algae flavor, taste and functionality.
도 1은 약초 드립백 커피 제조방법을 보여주는 순서도.
도 2는 약초 드립백 커피를 보여주는 단면도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method of manufacturing an herbal drip-back coffee. FIG.
2 is a cross-sectional view showing an herbal drip-back coffee;
이상과 같은 본 발명에 대한 해결하고자 하는 과제, 과제의 해결 수단, 발명의 효과를 포함한 구체적인 사항들은 다음에 기재할 실시예 및 도면들에 포함되어 있다. 본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 실시예들을 참조하면 명확해질 것이다.The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent with reference to the embodiments described in detail below with reference to the accompanying drawings.
드립백 커피는 뜨거운 물을 지구 중력의 힘으로 일정 시간 커피에 드립해서 우려낸 커피로 짧은 시간 추출한 에쏘프레소 커피에 비하여 쓴맛이 적고, 부드러운 커피의 맛을 느낄수 있고 드립하는 과정에서 향기가 강한 특징을 가진다Drip-back coffee is characterized by strong aroma in the course of dripping, because it has less bitter taste than soft espresso coffee extracted from coffee for a certain period of time by dripping hot water into coffee for a certain period of time by the force of the earth's gravity.
이처럼 에쏘프레소 커피보다 향기가 강하고 부드러운 커피 맛을 지닌 드립백 커피에 약초, 한약재 또는 해조류 중 어느 하나를 함께 추출함으로써 약초, 한약재 또는 해조류의 향과 맛을 더하고 그에 따른 기능성을 강조한 약초 드립백 커피 제조방법을 하기에 도면을 이용하여 설명한다.In this way, it is possible to extract herbal medicine, herbal medicines or seaweeds together with drippie coffee, which is stronger in aroma than soft espresso coffee and has a soft coffee flavor, so as to add the flavor and taste of herbal medicine, herbal medicine or seaweed, The method will be described below with reference to the drawings.
도 1은 본 발명에 따른 약초 드립백 커피 제조방법을 보여주는 순서도이다.1 is a flow chart showing a method of manufacturing an herbal drip-backed coffee according to the present invention.
먼저, 제 1단계(B10)에서는 커피 생두를 볶는다. 구체적으로, 커피생두 1kg을 기준으로 230 내지 255℃에서 5 내지 6분간 볶는다. 커피는 약하게 볶을수록 산미와 텁텁한 맛이 강하고, 강하게 볶을수록 커피가 진한 브라운 색을띈다. 이는 생두의 당 성분이 열을 받아 색의 변화가 나타나는 것이며, 중간 정도로 볶은 것과 강하게 볶은 것의 사이인 중강정도의 볶음에서 단맛이 일정정도 높아지며, 적은 산미와 적당한 단맛, 커피의 근본적인 맛인 쓴맛이 조화를 이룬다. 너무 약하게 볶은 원두는 신맛으로 인해 선호도가 낮으며 강볶음된 원두는 커피의 탄맛이 너무 강하여 위에 많은 부담감을 주며 다양한 맛을 조화롭게 느끼기에 부족하므로 중강정도의 볶음이 적당하다. 따라서, 커피를 볶는 과정은 상기 제시한 온도범위 및 시간으로 볶는 것이 바람직하다.In the first step (B10), coffee beans are roasted. Specifically, fried for 5 to 6 minutes at 230 to 255 DEG C on the basis of 1 kg of coffee ground beef. The weaker the coffee is, the stronger the sour taste and stronger the stronger the stronger the coffee is dark brown. This is because the sugar content of green beans shows a change in color due to heat, and the sweetness is raised to a certain degree by the medium-sized stir fry between medium roasted and strongly roasted ones, with a low acidity, moderate sweetness and a bitter taste of coffee It accomplishes. Too low roasted beans are low in preference due to sour taste. Fried roasted beans are too strong to be tasted by coffee, so it gives a lot of burden on them and it is not enough to feel various flavors harmoniously. Therefore, it is preferable that roasting of coffee be roasted at the above-mentioned temperature range and time.
다음으로, 제 2단계(B20)에서는 상기 볶은 커피를 숙성시킨다. 구체적으로, 상기 볶은 커피를 12시간 내지 1일 동안 10 내지 23℃의 실온에서 숙성을 시킨다. 볶은 커피를 최소 12시간 이상의 숙성 기간이 지나야 탄산가스 배출의 방해 없이 원할하게 추출할 수 있고 신선한 캡슐커피를 만들 수 있다. Next, in the second step (B20), the roasted coffee is aged. Specifically, the roasted coffee is aged at room temperature of 10 to 23 DEG C for 12 hours to 1 day. The roasted coffee must be at least 12 hours of aging before it can be extracted without disturbing carbon dioxide emissions and make fresh capsule coffee.
다음으로, 제 3단계(B30)에서는 상기 숙성된 커피를 분쇄한다. 구체적으로, 상기 숙성된 커피를 0.7 mm ~ 1.0 mm의 입자가 되도록 고르게 분쇄한다. 분쇄 커피의 입자가 0.7mm 이하일 경우 입자가 가늘어 쓴맛이 강하고, 입자가 1.0 mm이상일 경우에는 쓴맛이 적고 향미가 적을 수 있어 상기 제시된 범위의 입자 크기로 분쇄하여야 한다. 또한, 커피 분쇄시 발열이 발생하면 커피입자의 향미가 열로 인해 변성되기 때문에 대용량 분쇄로 인한 발열이 발생하지 않도록 주의하여야 한다.Next, in the third step (B30), the aged coffee is pulverized. Specifically, the aged coffee is evenly pulverized so as to have a particle size of 0.7 mm to 1.0 mm. When the particle size of the ground coffee is 0.7 mm or less, the particle tends to have a bitter taste. When the particle size is 1.0 mm or more, the bitterness may be small and the flavor may be small. In addition, when the coffee is pulverized, the flavor of the coffee particles is denatured due to heat, so care should be taken not to generate heat due to the large-size pulverization.
다음으로, 제 4단계(B40)에서는 빈 드립백 안에 고르게 분쇄한 커피를 채운다. Next, in the fourth step (B40), the ground coffee is filled in the empty drip bag.
다음으로, 제 5단계(B50)에서는 상기 드립백 커피 위에 기능성 첨가물을 채워준다. Next, in the fifth step (B50), the functional additive is filled on the drip-back coffee.
상기 기능성 첨가물은 상기 분쇄 커피 1중량부에 대하여 0.125중량부를 사용한다. 상기 기능성 첨가물이 0.0625 중량부 미만일 경우 기능성 첨가물의 기능성, 맛, 향을 제대로 발현하기 어려우며, 0.25 중량부를 초과할 경우 기능성 첨가물의 과도한 맛과 향으로 커피의 맛을 떨어뜨려 기호도를 낮추는 문제점이 있으므로 상기 중량부 범위로 커피를 제조하는 것이 바람직하다.The functional additive is used in an amount of 0.125 parts by weight based on 1 part by weight of the ground coffee. When the amount of the functional additive is less than 0.0625 parts by weight, the functional taste, flavor, and flavor of the functional additive are difficult to exhibit properly. If the amount exceeds 0.25 parts by weight, the taste of coffee is deteriorated due to excessive taste and flavor of the functional additive, It is desirable to produce coffee in the range of parts by weight.
상기 기능성 첨가물은 약초, 한약재 중 어느 하나로, 허브, 녹차, 시나몬, 상황, 복분자, 녹용, 홍삼, 인삼, 진피, 목향, 둥굴레, 감국, 녹각, 당귀, 구기자, 대추, 오미자, 어성초, 맥문동, 헛개나무, 하수오, 구절초, 개똥쑥, 두충, 갈근, 칡, 옥수수염, 구지뽕, 홍화꽃, 오가피, 결명자, 생강, 감초, 도라지, 더덕, 옻나무, 산수유, 마, 황기, 울금, 생지황,바닐라, 헤이즐넛 중 어느 하나를 기능성, 향, 맛을 고려하여 선정한 후 선택적으로 제조한다. 상기 약초 또는 한약재는 해조류인 파래, 청각, 미역, 끈말, 톳, 다시마, 모자반, 우무가사리, 한천 중 어느 하나로도 대체가능하다.The functional additive may be any one of a herbal medicine and a herb medicine, and may be a herb, a green tea, a cinnamon, a situation, a bramble, a deer antler, a red ginseng, a ginseng, a dermis, a hibiscus, It has been found that it is possible to use a variety of plants such as a tree, a dewatering plant, a ginseng plant, a foxtail plant, a foxtail plant, a foxtail plant, a foxtail plant, Any one of the hazelnuts is selected in consideration of functionality, flavor, and taste, and is selectively produced. The medicinal herb or medicinal herb may be replaced with any one of algae such as parasites, hearing aids, seaweeds, arachnids, kotatsu, kelp, mung bean, gooseberries, and agar.
상기 기능성 첨가물은 분쇄된 커피입자의 2 내지 3배의 입자 크기로 분쇄 또는 세절하여 사용한다. 기능성 첨가물의 입자가 커피입자의 3배를 초과할 경우 기능성 첨가물의 향과 맛이 커피 성분에 제대로 녹아 들어가지 못할 수 있으며, 2배 미만인 경우 엉킴 현상이 일어날 수 있으므로 상기 제시된 입자 크기 범위로 세절 또는 분쇄하여 사용하는 것이 바람직하다.The functional additive is used by pulverizing or finely pulverizing to a particle size of 2 to 3 times that of ground coffee particles. If the particles of the functional additive exceed 3 times of the coffee particles, the flavor and taste of the functional additive may not properly melt into the coffee component. If the particle size of the functional additive is less than 2 times, entanglement may occur. It is preferable to use it by pulverization.
다음으로, 제 6단계(B60)에서는 드립백 커피의 상단부를 열을 이용하여 밀봉하여 분쇄한 커피입자와 기능성 첨가물이 외부로 방출되는 것도 막아준다Next, in the sixth step (B60), the upper end of the drip-backed coffee is sealed using heat to prevent the coffee particles and the functional additives from being released to the outside
하기에서는 상기 제시한 본 발명의 약초 드립백 커피 제조방법을 도면을 이용해 재설명한다.Hereinafter, a method for producing the herb-based dripped-back coffee of the present invention will be described with reference to the drawings.
도 1은 약초 드립백 커피 제조방법을 보여주는 순서도이며, 도 2는 약초 드립백 커피를 보여주는 단면도이다.Fig. 1 is a flow chart showing a method for producing an herbal drip-backed coffee, and Fig. 2 is a sectional view showing an herbal drip-back coffee.
본 발명의 약초 드립백 커피 제조방법은 제 1단계(B10)로, 커피 생두를 볶는다. 다음으로 제 2단계(B20)에서는 상기 볶은 커피를 숙성한다. 다음으로, 제3단계(B30)에서는 상기 숙성된 커피를 분쇄한다. 상기 제 1단계(B10) 내지 제 3단계(B30)의 구체적인 설명은 상기 기재된 제조방법을 참고한다.In the first step (B10), the method for producing an herbal drip-backed coffee of the present invention roasts coffee beans. Next, in the second step (B20), the roasted coffee is aged. Next, in the third step (B30), the aged coffee is pulverized. For the detailed description of the first step (B10) to the third step (B30), refer to the manufacturing method described above.
다음으로, 제 4단계(B40)에서는 빈 드립백에 0.7 mm ~ 1.0 mm의 입자가 되도록 고르게 분쇄한 커피를 채운다. 제 5단계(B50)에서는 상기 드립백 커피에 채운 커피위에 상단에 상기 제시된 약초, 한약재 또는 해초류 등의 기능성 첨가물을 채운다. 제6단계(B60)에서는 드립백 커피의 상단부를 열을 이용하여 밀봉하여 분쇄한 커피입자와 기능성 첨가물이 외부로 방출되는 것도 막아준다Next, in the fourth step (B40), coarse ground coffee is filled in the empty drip bag so as to have a particle size of 0.7 mm to 1.0 mm. In the fifth step (B50), the above-mentioned functional additive such as herbal medicine, herb medicine, or seaweed is filled on the coffee filled in the drip-back coffee. In the sixth step (B60), the upper part of the drip-back coffee is sealed with heat to prevent the coffee particles and the functional additives from being released to the outside
하기에서는 본 발명에서의 약초 드립백 커피 제조시 사용되는 약초와 커피의 최적의 배합비율 선정을 위해 약초와 커피의 비율을 달리하여 제조한 약초드립백 커피의 실험 내용을 상세하게 설명한다.The following is a detailed description of the experimental contents of the herbal drip-backed coffee prepared by varying the ratio of herb and coffee in order to select the optimum blending ratio of the herb and coffee used in the production of the herbal drip-backed coffee in the present invention.
A. 관능평가A. Sensory Evaluation
하기 실험은 본 발명의 약초 드립백 커피의 품질 특성을 비교하기 위하여 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 선발하여 본 실험의 목적에 적합한 훈련을 시킨 후에 관능평가를 하였다. 관능검사 항목은 약초 드립백 커피의 색(color), 냄새(flavor) 및 전반적인 기호도(overall acceptability)로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점 척도법(Liker scale)으로 실시하였다.In order to compare the quality characteristics of the herbal drip-backed coffee of the present invention, the following experiment was conducted to evaluate the sensory qualities of the graduate students of Food Science and Engineering, The sensory test items were 9 points on the color, odor and overall acceptability of the herb drip coffee, and 9 points on the Liker scale, which was evaluated as 1 point for very bad.
[비교예 1][Comparative Example 1]
비교예 1은 상기 제조방법을 바탕으로 만들어진 일반적인 드립백 커피 8g이다.Comparative Example 1 is 8 g of a typical drip-back coffee made on the basis of the above-described manufacturing method.
[실시예 1][Example 1]
실시예 1은 상기 제조방법을 바탕으로 일반적인 드립백 커피 8g에 허브 약초 0.5g첨가(분쇄커피 1중량부에 대하여 허브 0.0625중량부 사용)하여, 제조한 약초 드립백 커피이다.Example 1 is the herbal dripped white coffee prepared by adding 0.5 g of herb herb (8 g of herb to 1 part of ground coffee) to 8 g of general drip-back coffee based on the above production method.
[실시예 2][Example 2]
실시예 2는 상기 제조방법을 바탕으로 일반적인 드립백 커피 8g에 허브 약초 1g첨가(분쇄커피 1중량부에 대하여 허브 0.125중량부 사용)하여, 제조한 약초 드립백 커피이다.Example 2 is based on the above-mentioned production method, and 1 g of herbal herb is added to 8 g of general drip-back coffee (using 0.125 part by weight of herb with respect to 1 part by weight of ground coffee).
[실시예 3][Example 3]
실시예 3은 상기 제조방법을 바탕으로 일반적인 드립백 커피 8g에 허브 약초 2g첨가(분쇄커피 1중량부에 대하여 허브 0.25중량부 사용)하여, 제조한 약초 드립백 커피이다.Example 3 is the herbal drip-coated coffee prepared by adding 2 g of herb herb (8 g of herb to 1 part of ground coffee) to 8 g of drip-back coffee on the basis of the above production method.
관능특성 결과 약초 드립백 커피의 맛과 향은 일반적인 드립백 커피보다 약초를 첨가한 약초 드립백 커피의 선호도가 더 높았으며, 실시예 2의 커피 맛과 향이 가장 좋았으며 전체적인 기호도 또한 실시예 2가 가장 우수한 관능을 나타내었다.The taste and aroma of herbal drip-back coffee was higher than that of normal drip-back coffee, and the herb drip-dipped coffee with herb was higher than that of normal drip-back coffee. Showed the most excellent sensory performance.
따라서, 약초 드립백 커피 제조시 약초를 첨가함에 따라 커피의 맛과 향, 전반적인 기호도를 증진시킬 수 있으며, 본 발명의 상기 제조방법에서 제시한 커피와 약초의 배합비율이 가장 선호도가 높음을 알 수 있다.Accordingly, it is possible to improve the taste, aroma and overall acceptability of the coffee by adding the herb to the herb drip-back coffee, and it is found that the mixing ratio of the coffee and the herb presented in the above- have.
이와 같이, 상술한 본 발명의 기술적 구성은 본 발명이 속하는 기술분야의 당업자가 본 발명의 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다.As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.
그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로서 이해되어야 하고, 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구범위에 의하여 나타나며, 특허청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.
B10. 커피 생두를 볶는 제 1단계
B20. 상기 볶은 커피를 숙성하는 제 2단계
B30. 상기 숙성된 커피를 분쇄하는 제 3단계
B40. 상기 캡슐 안에 고르게 분쇄한 커피를 채우는 제 4단계
B50. 상기 캡슐 안에 제시된 약초, 한약재 또는 해초류 등의 기능성 첨가물을 채우는 제 5단계
B60. 상기 캡슐 상단부를 밀봉하는 제 6단계
B70. 실링지
B80. 기능성첨가물
B90. 분쇄커피
B100. 드립백용기B10. Stage 1 of roasting coffee beans
B20. The second step of aging the roasted coffee
B30. The third step of pulverizing the aged coffee
B40. A fourth step of filling the capsule with the coffee powder pulverized evenly,
B50. In the fifth step of filling the capsule with the functional additives such as the herb, herb medicine or seaweed,
B60. And sealing the upper end of the capsule
B70. Sealing area
B80. Functional additive
B90. Ground coffee
B100. Drip bag machine
Claims (3)
상기 볶은 커피를 숙성하는 제 2단계;
상기 숙성된 커피를 분쇄하는 제 3단계;
상기 드립백 안에 고르게 분쇄한 커피를 채우는 제 4단계;
상기 드립백 커피 안에 제시된 약초, 한약재 또는 해초류 등의 기능성 첨가물을 채우는 제 5단계; 및
상기 드립백 상단부를 밀봉하는 제 6단계;
를 포함하는 것을 특징으로 하는 약초 드립백커피 제조방법.First step of roasting coffee beans;
A second step of aging the roasted coffee;
A third step of pulverizing the aged coffee;
A fourth step of filling the drip bag with coffee ground evenly;
A fifth step of filling the drip-back coffee with a functional additive such as herb medicine, herb medicine, or seaweed; And
A sixth step of sealing the drip bag upper part;
≪ / RTI >
상기 제 4단계의 기능성 첨가물은,
상기 분쇄한 커피 1중량부에 대하여 0.125중량부인 것을 특징으로 하는 약초 드립백 커피 제조방법.The method according to claim 1,
The functional additive of the fourth step may contain,
And 0.125 parts by weight based on 1 part by weight of the ground coffee.
상기 기능성 첨가물은,
허브, 녹차, 시나몬, 상황, 복분자, 녹용, 홍삼, 인삼, 진피, 목향, 둥굴레, 감국, 녹각, 당귀, 구기자, 대추, 오미자, 어성초, 맥문동, 헛개나무, 하수오, 구절초, 개똥쑥, 두충, 갈근, 칡, 옥수수염, 구지뽕, 홍화꽃, 오가피, 결명자, 생강, 감초, 도라지, 더덕, 옻나무, 산수유, 마, 황기, 울금, 생지황, 바닐라, 헤이즐넛, 파래, 청각, 미역, 끈말, 톳, 다시마, 모자반, 우무가사리, 한천 중 어느 하나인 것을 특징으로 하는 약초 드립백 커피 제조방법.The method according to claim 1,
The above-
Green tea, cinnamon, situation, bokbunja, antler, red ginseng, ginseng, dandelion, hyeolmyeon, donggulre, dongguk, dangkung, dongyu, gugija, jujube, omija, Ginger, liquorice, bellflower, dodeca, lacquer, cornstarch, horse mackerel, wolfberry, raw persimmon, vanilla, hazelnut, persimmon, hearing, seaweed, , Kelp, mung bean, mung bean, and agar.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020160072925A KR20170140526A (en) | 2016-06-13 | 2016-06-13 | Method of medicinal herb drip bag coffee |
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| KR1020160072925A KR20170140526A (en) | 2016-06-13 | 2016-06-13 | Method of medicinal herb drip bag coffee |
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| KR20170140526A true KR20170140526A (en) | 2017-12-21 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800419A (en) * | 2019-12-11 | 2020-02-18 | 湖北省益客迅电子商务有限公司 | Lacquer tree root seedling growing method |
| KR102107845B1 (en) * | 2020-03-26 | 2020-05-07 | 김미향 | Method of manufacturing coffee with solomon’seal |
| KR20210068666A (en) * | 2019-12-02 | 2021-06-10 | 김현웅 | Method for preparing coffee containing tea leaves and petals |
| EP3868687A1 (en) * | 2020-02-20 | 2021-08-25 | AAA Accelerator Group Europe AG | Beverage capsule, associated filling method, capsule filling apparatus and beverage |
-
2016
- 2016-06-13 KR KR1020160072925A patent/KR20170140526A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210068666A (en) * | 2019-12-02 | 2021-06-10 | 김현웅 | Method for preparing coffee containing tea leaves and petals |
| CN110800419A (en) * | 2019-12-11 | 2020-02-18 | 湖北省益客迅电子商务有限公司 | Lacquer tree root seedling growing method |
| EP3868687A1 (en) * | 2020-02-20 | 2021-08-25 | AAA Accelerator Group Europe AG | Beverage capsule, associated filling method, capsule filling apparatus and beverage |
| KR102107845B1 (en) * | 2020-03-26 | 2020-05-07 | 김미향 | Method of manufacturing coffee with solomon’seal |
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