KR20180070037A - Fermented Coffee comprising natural materials of peanut sprout and a manufacturing method thereof - Google Patents

Abstract

The present invention relates to a fermented coffee containing natural ingredients of peanut sprouts and a method for preparing the same. An extract of fermented product obtained by fermenting the peanut sprouts and fermented germinated coffee of the present invention not only increase inherent flavor and taste of the coffee but also contain a large amount of useful ingredients of the peanut sprouts. Therefore, the coffee can be used not only as a preference of consumers but also as a beverage composition conforming to health promotion.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a fermented coffee containing natural ingredients of peanut sprouts and a process for producing the fermented coffee,

The present invention relates to a fermented coffee beverage composition comprising a natural component of peanut sprout and containing an extract of fermented peanut buds and germinated coffee fermented coffee with an increased taste and aroma of coffee, ≪ / RTI >

In recent years, the average life span of humans has been gradually increasing due to the development of modern medicine and civilization, but many environmental factors such as environmental pollution, excessive intake of nutrients, smoking and drinking are threatening health. Reactive oxygen species produced by these factors are unstable and have high oxidizing power and are easily reacted with biomaterials. Therefore, if they can not be removed in the human body, they cause oxidative stress (Jo et al, 2014). (SOD), catalase, glutathione-peroxidase (GSHpx) and glutathione S-transferase (GST), which are bioactive antioxidant enzymes that protect the living body by removing free radicals generated by biological defense. α-tocopherol, β-carotene, ascorbic acid, and glutathione are known to act as free radical scavengers (Nohl & Jordan, 1986). Other antioxidants include flavonoids and polyphenols, which are found in many natural products. These antioxidants protect the living body by eliminating the toxic action of active oxygen, and it is known that when the antioxidant can not properly remove the active oxygen, various diseases and aging are caused by accumulated active oxygen.

Peanut is an annual herbaceous plant belonging to the soybean family. It is a food containing a lot of fat and protein. (Lee et al., 2004). Peanut is known as a representative plant containing resveratrol, a natural polyphenol compound. Among them, peanut buds are rich in functional nutrients, high moisture content, good taste, and wide range of use as food materials (Ikeda et al., 1984). Based on sprouting, the content of resveratrol, a natural polyphenol compound, is lowered in the process of germination as fat and calories are lowered and in trace amounts in peanuts (Kang et al., 2010; ., 2010). These peanut sprouts are well known for their efficacy and effectiveness in preventing cancer, diabetes, heart disease, antioxidant activity, inflammation inhibition, anti-aging, atherosclerosis, lowering of cholesterol and memory and resveratrol is especially contained in red grapes, peanuts, Various pharmacological effects have been reported (Kim, 2013).

Coffee trees bloom after about two years of planting, and about three years later they form a cherry of red or yellow. The seeds that have peeled off the outer skin, pulp, parchment, and silver skin from coffee berry are called green beans. There are three varieties of coffee produced worldwide: Arabica, Robusta, and Liberica. Today, Arabica and Robusta are 70% and 25%, respectively, accounting for 95% of the total production. Worldwide coffee is produced in the tropical and subtropical areas between 25 ° N and 25 ° N, called the coffee belt or coffee zone.

Coffee is mostly produced in Latin America, the Middle East, Africa, the Pacific, and Indonesia. Coffee is an important part of the world economy and about 7 million tons are produced, of which 5.2 million tons are exported from the mountains to foreign countries. The world coffee consumption is between 6 million and 6.5 million tons, and the world person consumes 1 kg (about 100 remainder) of coffee per person per year.

On the other hand, during germination, germinated coffee is activated by dormant enzymes in coffee beans, so that various amino acids are distributed in a balanced manner compared to before germination, the content of caffeine is reduced, water is swollen in the ginseng during germination, Some impurities and fungi are easily separated and mostly removed during the washing process. Therefore, it has been reported in the patent literature that coffee beans can be made with clean germinated coffee and improved in coffee aroma, taste and texture, -1031142, and Patent Publication No. 10-2011-003407). However, there is no known method for increasing the flavor and aroma of germinated coffee and adding it as a nutritional ingredient, despite the effects of various germinating coffee as described above.

The present inventors have made efforts to develop a coffee beverage composition in which nutrients are added while maintaining the inherent flavor and aroma of the conventional coffee. As a result, the fermented product of the peanut sprout fermented product and the fermented product of the germinated coffee have a unique aroma of coffee And flavor of the peanut sprout is increased, and the peanut sprout contains a large amount of the useful ingredient. Thus, the present invention has been completed by showing that it can be used not only as a preference of consumers but also as a beverage composition that is compatible with health promotion.

It is an object of the present invention to provide a fermented coffee beverage composition comprising a natural component of peanut sprout and containing as an active ingredient an extract of fermented peanut buds and fermented coffee sprouts with an increased taste and aroma of coffee, And a method for producing the same.

In order to achieve the above object, the present invention provides a fermented coffee beverage composition comprising an extract of peanut sprout fermented product and germinated coffee fermented product as an active ingredient.

The present invention also provides a food additive comprising an extract of a fermented product of peanut germ and a germinated coffee fermented product as an active ingredient.

Further, according to the present invention,

1) inoculating mycelium into peanut sprout or germinated coffee to ferment;

2) mixing the peanut bud fermented product prepared in the step 1) and the germinated coffee fermented product;

3) extracting the mixture of step 2).

The fermented product obtained by fermenting the peanut sprout of the present invention and the fermented product of the germinated coffee fermentation not only increase the inherent flavor and taste of the coffee but also contain a large amount of the useful component of the peanut sprout, It can be usefully used as a beverage composition that is compatible with health promotion.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram showing the dried nuts of the peanut sprout of the present invention. FIG.
FIG. 2 is a view showing a process for producing a fermented coffee containing the peanut sprouts as natural ingredients according to the present invention.

Hereinafter, the present invention will be described in detail.

The present invention provides a fermented coffee beverage composition comprising as an active ingredient an extract of fermented peanut sprout and germinated coffee fermented product.

The peanut sprout means germination of peanut. The sprout is maintained at 23 to 28 DEG C and at a humidity of 85% or more, and is sprayed for 2 to 4 minutes at intervals of 2 to 4 hours until the peanut shoots for 3 days. And further spraying is carried out for 2 to 5 minutes at intervals of 2 to 4 hours while maintaining the temperature at 28 to 32 DEG C for 3 to 5 days.

The germinated coffee is a germinated coffee bean of any one of arabica, robusta and liberica, which is immersed in water at room temperature for 6 to 10 hours, And germinating while replenishing water to prevent the surface from drying. However, the peanut sprout and germinated coffee are only exemplarily disclosed. Generally, peanut sprouts and germinated coffee that are commercially available or manufactured are all included in the present invention.

The fermented product may be prepared by inoculating fermented microorganisms into peanut sprout or germinated coffee, respectively, and preferably produced by inoculating photosynthetic bacteria, lactic acid bacteria and / or yeast.

The "photosynthetic bacteria" refers to bacteria that perform carbon assimilation using light energy, such as higher plants. The photosynthetic bacterium Chloro away in bacteria (Chlorobium sp.), Chroma tyumsok bacteria (Chromatium sp.), Also RY reel ryumsok bacteria (Rhodospirillum sp.), Rodop Sendo Pseudomonas spp (Rhodopsendomonas sp.), Rhodobacter spp ( Rhodobacter sp., Rhodopseudomonas sp. And the like. Any of these photosynthetic bacteria may be used in the present invention, but the bacteria belonging to the genus Loobus pseudomonas or Rhodobacter can be used, but the present invention is not limited thereto .

The term "lactic acid bacteria" refers to microorganisms that decompose saccharides such as glucose to produce lactic acid. Lactobacillus sp., Streptococcus sp., Pediococcus sp. sp.), current Kono Stock in lactic acid (Leuconostoc sp.) and Bifidobacterium lactic acid (which is meant to include a Bifidobacterium sp.), specifically Lactobacillus eksi also file Russ (Lactobacillus acidophilus), Lactobacillus Planta Room ( Lactobacillus plantarum ), Lactobacillus fermentum , Bifidobacterium longum), Bifidobacterium Bifidobacterium bonus (Bifidobacterium bifidum ) and the like.

The term "yeast" means a yeast of Saccharomyces cerevisiae, including Saccharomyces rouxii , Saccharomyces cerevisiae , Saccharomyces cerevisiae , Saccharomyces cerevisiae, oviformis), a saccharide My process stay Neri (Saccharomyces steineri ) and the like.

The peanut sprout fermented product and the germinated coffee fermented product extract are preferably, but not limited to, prepared by a method comprising the steps of:

1) extracting the fermented product of peanut germ and the germinated coffee by adding an extraction solvent;

2) filtering the extract of step 1);

3) concentrating the filtrate of step 2) under reduced pressure; And

4) drying the concentrate of step 3).

In the manufacturing method of the present invention, the peanut sprout fermented product and the germinated coffee fermented product of step 1) are preferably mixed at a weight ratio of 1: 5 to 5: 1, and the extraction solvent is water, alcohol, Is preferably used. As the alcohol, C ₁ to C ₂ lower alcohols are preferably used, and as the lower alcohol, ethanol or methanol is preferably used. However, in the present invention, it is most preferable to use a hot-water extract because of cytotoxicity.

In addition, the extraction can be performed using subcritical or supercritical extraction, which can be easily and selectively used by a person skilled in the art.

As the extraction method, it is preferable to use high temperature and high pressure extraction, shaking extraction, Soxhelt extraction or reflux extraction, but not limited thereto. It is preferable to extract the extraction solvent by 1 to 10 times the amount of the peanut sprout fermented product and the germinated coffee fermented product, more preferably by 2 to 3 times the extraction. The extraction temperature is preferably 50 ° C to 200 ° C, and most preferably 100 ° C to 200 ° C, but is not limited thereto. The extraction time is preferably from 1 minute to 48 hours, more preferably from 2 minutes to 10 hours, most preferably from 2 to 5 hours, but is not limited thereto. The number of times of extraction is preferably 1 to 5 times, more preferably 3 to 4 times, more preferably 3 times, but is not limited thereto.

In the production method of the present invention, it is preferable to use a vacuum decompression concentrator or a vacuum rotary evaporator for the decompression concentration in step 3), but it is not limited thereto. The drying is preferably performed under reduced pressure, vacuum drying, boiling, spray drying or freeze drying, but not always limited thereto.

Also, the composition of the present invention is preferably, but not limited to, prepared as follows:

1) inoculating mycelium into peanut sprout or germinated coffee to ferment;

2) mixing the peanut bud fermented product prepared in the step 1) and the germinated coffee fermented product;

3) extracting the mixture of step 2).

The coffee of step 1) is preferably at least one selected from the group consisting of arabica, robusta and liberica, and the mycelium of step 1) is preferably selected from photosynthetic bacteria, lactic acid bacteria, , But is not limited thereto.

Preferably, the germinated coffee fermented product of step 2) is roasted after fermentation of the germinated coffee, and the mixing of step 2) is performed by mixing the peanut germ fermented product and the germinated coffee fermented product at a weight ratio of 1: 5 to 5: 1 But it is not limited thereto.

The extract of step 3) is prepared by dissolving peanut sprout fermented product and germinated coffee fermented product in water, C ₁ To C ₂ lower alcohol, or a mixture thereof is preferably used as a solvent, more preferably a hot-water extract.

In a specific embodiment of the present invention, the peanut sprout fermented product and germinated coffee fermented product were respectively prepared and then mixed to prepare an extract of the peanut sprout fermented product and germinated coffee fermented product (see FIGS. 1 and 2) ).

For comparative experiments, each hot - water extract was prepared using fermented peanut sprout or germinated coffee fermented product, and peanut sprout and germinated coffee fermented product were used to prepare a comparative group extract.

In addition, the present inventors conducted sensory evaluation of the extract of the present invention and the extract of the comparative group, and found that the peanut buds fermented product of the present invention and the peanut sprout fermented product of the present invention, as compared with the hot water extract of the conventional germinated coffee fermented product and the coffee fermented product, The hot water extract of germinated coffee fermented water obtained significant sensory evaluation results in both taste, aroma, bitter taste, pungent taste and overall taste. In the case of coffee drink using peanut sprout instead of peanut sprout fermented product, bitter taste or bitter taste of peanut sprout (See Table 1). ≪ tb > < TABLE >

Therefore, the fermented product of fermented peanut sprouts of the present invention and the fermented product of germinated coffee fermentation not only increase the inherent flavor and taste of the coffee but also contain a large amount of the useful ingredient of the peanut sprout, ≪ / RTI > can be usefully employed as a beverage composition in accordance with the present invention.

 The present invention also provides a food additive comprising an extract of a fermented product of peanut germ and a germinated coffee fermented product as an active ingredient.

The fermented product of the peanut sprout fermented product of the present invention and the fermented product of the germinated coffee fermented product not only increase the inherent flavor and taste of the coffee but also contain a large amount of the peanut sprout oil component, so that it can be used as an additive for various food groups.

The food of the present invention is not limited to health supplements, health functional foods, functional foods, exercise supplements and the like, and includes natural foods, processed foods, general food ingredients and the like. In addition, the food of the present invention may be the fermented product fermented with peanut sprouts and the extract itself of the germinated coffee fermented product.

The composition of the present invention can be used as it is or in combination with other food or food compositions, and can be suitably used according to conventional methods. The amount of the active ingredient to be mixed can be suitably determined according to its use purpose (prevention or health maintenance purpose). In general, the composition of the present invention may be added in an amount of 0.01 to 70.00% by weight, preferably 0.01 to 30.00% by weight, more preferably 0.01 to 10.00% by weight, Can be added. Examples of the food include dairy products such as meat, sausage, bread, chocolates, candies, snacks, confectionery, pizza, ramen noodles and other noodles, gums and ice cream, various soups, drinks, tea, drinks, alcoholic beverages, Vitamin complex, and the like, but the present invention is not limited to these kinds of foods.

Hereinafter, the present invention will be described in detail with reference to 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> Peanut bud Fermented  Produce

Peanut seeds were sown on a permeable mesh plate in a dark room with sunlight blocking, and germination conditions were maintained for 3 days at 3-hour intervals until peanut budding was maintained for 3 days while keeping germination conditions at 26 ° C and 85% And then sprinkled for 4 minutes at intervals of 3 hours while maintaining the temperature at 30 캜 for an additional 4 days to produce peanut sprouts. Then, the peanut sprouts were harvested and then dried at 50 ° C for 10 hours using a hot-air drier, and then subjected to a primary steaming at 100 ° C for 20 minutes (FIG. 1).

Also, the first-ripened peanut sprout was placed in a fermentation jar, 1 g of Bacillus subtilis was added to 100 g of peanut sprouts and fermentation was performed for 24 hours to prepare a peanut sprout fermented product.

< Example  2> Germinated coffee Fermented  Produce

After washing the coffee beans, they were dipped in water at room temperature for 8 hours, germinated while replenishing water so that the surface of the bean was not dried for 3 days, and germinated until the length of the shoots became about 5 mm. Then, the germinated coffee was put into a fermentation jar as in the above <Example 1>, 1 g of Bacillus subtilis was added to 100 g of germinated coffee, fermentation was performed for 24 hours, And dried at 50 DEG C for 10 hours by using a dryer to prepare germinated coffee fermented product. The germinated coffee fermented product was used after roasting process before hot water extraction.

< Example  3> Peanut bud Fermented  Manufacture of coffee containing natural ingredients

The peanut sprout fermentation product prepared in Example 1 and the germinated coffee fermentation product prepared in Example 2 were pulverized and then 300 ml of water was added to 30 g of the mixture at a weight ratio of 1: The resulting mixture was placed in a high-temperature and high-pressure treatment apparatus, and hot-water extracts of peanut sprout fermented product and germinated coffee fermented product were prepared under high temperature and high pressure of 125 캜 and 1.5 kgf / cm ² .

< Example  4> Peanut bud Fermentation product  And germinated coffee Fermentation product  2: 1 by weight mixture of Heat number  Preparation of extract

The peanut sprout fermented product and the germinated coffee fermented product were mixed at a mixing ratio of 2: 1 by weight, thereby preparing a hot-water extract of the fermented product of peanut germ and the germinated coffee fermented product in the same manner as in Example 3 above.

< Example  5> Peanut bud Fermentation product  And germinated coffee Fermentation product  1: 2 by weight mixture of Heat number  Preparation of extract

The peanut sprout fermented product and the germinated coffee fermented product were mixed at a mixing ratio of 1: 2 by weight, thereby preparing a hot-water extract of the peanut sprout fermented product and the germinated coffee fermented product in the same manner as in <Example 3>.

< Comparative Example  1> Germinated coffee Fermented Heat number  Preparation of extract

The <Example 2> for preparing the insert the 300 ml water to the roasting of germination coffee fermentation 30 g and then put into a high-temperature high-pressure processing apparatus, 125 ℃ and 1.5 kgf / germination coffee fermentation water hot water extract under high temperature and high pressure in cm ² Respectively.

< Comparative Example  2> Coffee Fermented Heat number  Preparation of extract

The coffee bean was fermented in the same manner as in <Example 2>, roasted, and then a hot-water extract of the fermented coffee product was prepared in the same manner as in <Comparative Example 1>.

< Comparative Example  3> Peanut buds  Manufacture of used coffee

The peanut sprout which had not undergone the fermentation step in Example 1 was used to produce a hot-water extract of the peanut sprout and germinated coffee fermented product in the same manner as in Example 3 above.

< Experimental Example  1> Peanut bud Fermentation product  And germinated coffee The fermented product  Sensory evaluation using

The hot-water extracts of the peanut sprout fermented product and the germinated coffee fermented product prepared in Examples 3 to 5 and the hot-water extracts of fermented coffee sprouts prepared in Comparative Examples 1 to 3, coffee The fermented hot - water extracts were analyzed for flavor, bitter taste, bitter taste, and overall acceptability.

The flavor, bitter taste, bitter taste, and overall acceptability of the extracts were evaluated by 20 well-trained professional sensory test agents and evaluated as good (5), slightly good (4), moderate (3), slightly poor (2), poor ), Evaluated in five steps, and the average point was determined.

The criteria are as follows.

Good: 4.6 to 5.0 points;

Slightly good: 3.6 to 4.5 points;

Medium: 2.6 to 3.5 points;

Slightly defective: 1.6 to 2.5 points; And

Bad: 1.0 to 1.5 points;

flavor incense bitter Sweet taste Overall likelihood The hot-water extract of the peanut sprout fermented product and the germinated coffee fermented product of Example 3 4.6 4.8 4.2 4.9 4.8 The hot-water extract of fermented peanut sprout and germinated coffee in Example 4 4.3 4.4 4.3 4.5 2.1 The hot-water extract of the peanut sprout fermented product and the germinated coffee fermented product of Example 5 4.5 4.6 4.4 4.4 2.2 The hot-water extract of the germinated coffee fermented product of Comparative Example 1 2.8 2.5 1.8 1.8 1.9 The hot-water extract of the coffee fermented product of Comparative Example 2 2.4 2.6 2.0 2.0 2.1 &Lt; Comparative Example 3 > Hot-water extract of peanut sprout and germinated coffee fermented product 2.5 2.5 1.0 1.5 1.8

As a result, as shown in Table 1, the hot-water extracts of the peanut sprout fermented product and the germinated coffee fermented product of the present invention had higher flavor, aroma, bitter taste, bitter taste, All sensory evaluations were obtained in all the preferences. However, in the case of coffee drinks using peanut buds instead of fermented peanut buds, it was confirmed that no significant functionalities were obtained due to the bitter or bitter taste of peanut buds (Table 1).

Therefore, it was confirmed that the hot-water extract of the fermented product of peanut germ and the germinated coffee fermented product according to the present invention is useful for health promotion as well as consumers' preference because the extract of the peanut sprout fermented product is abundantly contained in the extract of the present invention .

Claims (12)

A fermented coffee beverage composition comprising as an active ingredient an extract of a fermented product of peanut germ and a germinated coffee fermented product.
[2] The fermented coffee beverage composition of claim 1, wherein the peanut bud fermentation product is prepared by inoculating a peanut bud with a bacterium selected from the group consisting of photosynthetic bacteria, lactic acid bacteria and yeast.
The fermented coffee beverage composition of claim 1, wherein the germinated coffee fermented product is prepared by inoculating germinated coffee with a bacterium selected from the group consisting of photosynthetic bacteria, lactic acid bacteria, and yeast.
The method of claim 1, wherein the extract is water, C ₁ To C ₂ lower alcohol or a mixture thereof is used as a solvent.
The fermented coffee beverage composition of claim 1, wherein the peanut germ fermented product and the germinated coffee fermented product are mixed in a weight ratio of 1: 5 to 5: 1.
A food additive containing an extract of fermented peanut sprout and germinated coffee as an active ingredient.
1) inoculating mycelium into peanut sprout or germinated coffee to ferment;
2) mixing the peanut bud fermented product prepared in the step 1) and the germinated coffee fermented product;
3) extracting the mixture of step 2).
The fermented coffee beverage composition of claim 7, wherein the coffee of step 1) is at least one selected from the group consisting of arabica, robusta and liberica. .
[7] The method of claim 7, wherein the mycelium of step 1) is a mycelium selected from the group consisting of photosynthetic bacteria, lactic acid bacteria, and yeast.
[8] The method of claim 7, wherein the germinated coffee fermented product of step 2) is roasted after fermentation of germinated coffee.
[7] The method of claim 7, wherein the mixing of step 2) comprises mixing the fermented peanut seed germ and the germinated coffee fermented product at a weight ratio of 1: 5 to 5: 1.
The method according to claim 7, wherein the extract of step (3) comprises a fermented product of peanut bud and germinated coffee in water, C ₁ To C _{2 &lt}; / RTI &_gt; lower alcohols or a mixture thereof is used as a solvent.

Images