KR20180070037A - Fermented Coffee comprising natural materials of peanut sprout and a manufacturing method thereof - Google Patents
Fermented Coffee comprising natural materials of peanut sprout and a manufacturing method thereof Download PDFInfo
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- KR20180070037A KR20180070037A KR1020160172248A KR20160172248A KR20180070037A KR 20180070037 A KR20180070037 A KR 20180070037A KR 1020160172248 A KR1020160172248 A KR 1020160172248A KR 20160172248 A KR20160172248 A KR 20160172248A KR 20180070037 A KR20180070037 A KR 20180070037A
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- Prior art keywords
- coffee
- fermented
- peanut
- fermented product
- germinated
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/246—Addition of, or treatment with, enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
- A23F5/267—Extraction of water-soluble constituents using additives, specific extraction media or specific coffee blends
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/15—Flavour affecting agent
-
- 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
- A23V2200/16—Taste affecting agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2108—Caffeine, coffee extract
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Tea And Coffee (AREA)
Abstract
Description
본 발명은 땅콩새싹(peanut sprout)의 천연성분을 포함하고, 커피의 맛 및 향이 증가된 땅콩새싹 발효물 및 발아커피 발효물의 추출물을 유효성분으로 포함하는 발효 커피(fermented coffee) 음료 조성물 및 이의 제조방법에 관한 것이다.
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 >
최근 들어 현대의학과 문명의 발달로 인간의 평균수명은 점차 증가되고 있으나 여러 가지 환경오염과 영양소의 과다 섭취, 흡연 및 음주로 인체 내외의 많은 요인들이 건강을 위협하고 있다. 이러한 요인들에 의해 생성되는 활성산소종 (Reactive oxygen species)은 불안정하고 산화력이 높아 생체물질과 쉽게 반응하기 때문에 인체 내에서 제거되지 못하면 산화적 스트레스(oxidative stress)를 유발하게 된다(Jo et al,. 2014). 생물학적 방어로 생성된 free radical을 제거시켜 생체를 보호하는 생리적 항산화 효소로는 superoxide dismutase (SOD), catalase, glutathione-peroxidase (GSHpx) 및 glutathione S-transferase (GST) 등이 있으며, 저분자로써 항산화제 혹은 free radical scavenger 역할을 하는 것으로 α-tocopherol, β-carotene, ascorbic acid 및 glutathione 등이 알려져 있다(Nohl & Jordan 1986). 그 밖에도 천연물에 많이 들어 있는 플라보노이드 성분과 폴리페놀류 등이 대표적인 항산화제들이다. 이들 항산화제들은 활성산소의 독성 작용을 제거하여 생체를 보호하고 있으며, 항산화 물질이 활성산소를 적절히 제거하지 못할 경우 축적되는 활성산소에 의해 여러 가지 질병이나 노화가 초래된다고 알려져 있다.
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.
땅콩은 콩과에 속하는 일년생의 초본식물로 지방과 단백질이 많이 함유하고 있는 식품이다. 직접 식용이나 버터, 마가린, 식용유 등 다양한 방법으로 이용되고 있다(Lee et al., 2004). 땅콩은 천연 폴리페놀 화합물인 resveratrol이 함유되어 있는 대표적인 식물로 알려져 있다. 이 중에서 땅콩새싹은 기능성 영양성분이 풍부하고 수분함량이 높고 식미가 우수하며 식품소재로서의 이용 범위가 넓은 장점을 지니고 있다(Ikeda et al., 1984). 싹을 틔우는 것을 토대로 발아하는 과정에서 지방 및 칼로리가 낮아지고 땅콩에 미량으로 존재하는 천연 폴리페놀 화합물인 resveratrol의 함량이 증가된다(Kang et al., 2010; Lee et al., 2003; Kim et al., 2010). 이러한 땅콩새싹은 암, 당뇨, 심장병 예방, 항산화 작용, 염증 억제, 노화 방지, 동맥경화, 혈중 콜레스테롤 저하 및 기억력 증진 등의 효능과 효과가 잘 알려져 있으며 특히 resveratrol은 적 포도, 땅콩, 오디 등에 함유되어 다양한 약리효과들이 보고되고 있다(Kim, 2013).
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).
커피(coffee) 나무는 심은지 약 2년이 지나면 개화하고, 약 3년 후에는 빨간색 또는 노란색의 열매(cherry)를 맺게 된다. 커피 열매에서 외피(outer skin), 과육(pulp), 내과피(parchment), 은피(silver skin)를 벗겨낸 씨앗을 생두(green bean)라고 한다. 전 세계적으로 생산되는 커피의 품종은 아라비카종(Arabica), 로부스타종(Robusta), 리베리카종(Liberica)으로 3가지가 있다. 오늘날 아라비카종과 로부스타종이 각각 70%, 25%로 전체 생산량의 95%를 점유하고 있으며 리베리카종은 거의 생산되지 않는다. 세계적으로 커피가 생산되는 곳은 남위 25도, 북위 25도 사이의 열대, 아열대 지역으로 커피벨트(coffee belt) 또는 커피 존(coffee zone)이라고 한다.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.
커피는 중남미 지역, 중동, 아프리카 지역, 태평양 지역, 인도네시아 지역에서 대부분이 생산되고 있다. 커피는 세계 경제에서 중요한 몫을 차지하고 있으며 약 700만 톤이 생산되며 그 중 520만 톤은 산지에서 외국으로 수출되고 있다. 세계 커피 소비량은 600~650만 톤이며 세계인은 1인당 연간 1 kg(약 100 잔분)의 커피를 소비하고 있다.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.
한편, 발아커피는 발아가 진행되는 동안에 커피 생두 내에 휴면중인 효소가 활성화되어 각종 아미노산이 발아 전에 비하여 균형있게 분포되고, 카페인 함량은 줄어들고 발아중에 생두에 수분이 스며들어 부풀어 오르게 되어 생두에 부착되어 있는 일부 불순물이나 곰팡이 등 이물질이 쉽게 분리되어 세척과정에서 대부분 제거된다. 따라서 깨끗한 발아커피로 재탄생되고 커피향, 맛, 질감 등이 개선되고 부드러운 맛과 공복시에 마셔도 위에 부담을 주지 않는 양질의 커피를 만들 수 있음이 특허 문헌에 보고된바 있다(대한민국 특허 등록 제 10-1031142호, 공개 특허 10-2011-003407호). 다만, 상기와 같은 다양한 발아커피의 효과에도 불구하고, 발아커피의 풍미, 향을 증가시키고, 영양성분으로 부가시키는 방법에 대해서는 알려진 바 없다.
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.
이에, 본 발명자들은 기존 커피의 고유한 풍미 및 향은 유지하면서 영양성분이 부가된 커피 음료 조성물을 개발하기 위해 노력한 결과, 땅콩새싹을 발효한 발효물 및 발아커피 발효물의 추출물은 커피의 고유의 향과 맛이 증가될 뿐만 아니라, 땅콩새싹의 유용성분이 다량 포함되어 있으므로, 소비자의 기호도뿐만 아니라, 건강증진에 부합되는 음료 조성물로 유용하게 이용될 수 있음을 밝힘으로써, 본 발명을 완성하였다.
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.
본 발명의 목적은 땅콩새싹(peanut sprout)의 천연성분을 포함하고, 커피의 맛 및 향이 증가된 땅콩새싹 발효물 및 발아커피 발효물의 추출물을 유효성분으로 포함하는 발효 커피(fermented coffee) 음료 조성물 및 이의 제조방법에 관한 것이다.
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.
상기 목적을 달성하기 위하여, 본 발명은 땅콩새싹(peanut sprout) 발효물 및 발아커피 발효물의 추출물을 유효성분으로 포함하는 발효 커피(fermented coffee) 음료 조성물을 제공한다.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.
또한, 본 발명은 땅콩새싹 발효물 및 발아커피 발효물의 추출물을 유효성분으로 포함하는 식품 첨가제를 제공한다.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.
아울러, 본 발명은,Further, according to the present invention,
1) 땅콩새싹 또는 발아커피에 균사체를 접종하여 발효시키는 단계;1) inoculating mycelium into peanut sprout or germinated coffee to ferment;
2) 상기 단계 1)에서 제조된 땅콩새싹 발효물 및 발아커피 발효물을 혼합하는 단계;2) mixing the peanut bud fermented product prepared in the step 1) and the germinated coffee fermented product;
3) 상기 단계 2)의 혼합물을 추출하는 단계를 포함하는 발효 커피 음료 조성물의 제조방법을 제공한다.
3) extracting the mixture of step 2).
본 발명의 땅콩새싹(peanut sprout)을 발효한 발효물 및 발아커피 발효물의 추출물은 커피의 고유의 향과 맛이 증가될 뿐만 아니라, 땅콩새싹의 유용성분이 다량 포함되어 있으므로, 소비자의 기호도뿐만 아니라, 건강증진에 부합되는 음료 조성물로 유용하게 이용될 수 있다.
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.
도 1은 본 발명의 땅콩새싹(peanut sprout)을 건조시킨 건채를 나타낸 도이다.
도 2는 본 발명의 땅콩새싹 천연성분으로 함유하는 발효 커피 제조공정을 나타낸 도이다.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.
이하, 본 발명을 상세히 설명한다.
Hereinafter, the present invention will be described in detail.
본 발명은 땅콩새싹(peanut sprout) 발효물 및 발아커피 발효물의 추출물을 유효성분으로 포함하는 발효 커피(fermented coffee) 음료 조성물을 제공한다.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.
상기 땅콩새싹은 땅콩을 발아시킨 것을 의미하는 것으로, 23 내지 28℃, 습도 85% 이상 유지하면서 3일 동안 땅콩의 싹이 틀 때까지 2~4시간 간격으로 2~4분 동안 살수를 실시한 후, 추가적으로 3~5일 동안 28 내지 32℃를 유지하면서 2~4시간 간격으로 2~5분 동안 살수를 실시하여 제조하는 것이 바람직하다.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.
상기 발아커피는 아라비카종(arabica), 로부스타종(robusta) 및 리베리카종(liberica) 중 어느 하나의 커피 원두를 발아시킨 것으로 상온에서 6~10시간 물에 침지한 후, 2~4일 동안 원두의 표면이 마르지 않도록 물을 보충하면서 발아시켜 제조되는 것이 바람직하다. 다만, 상기 땅콩새싹 및 발아커피의 제조방법은 예시적으로 개시한 것일 뿐, 일반적으로 시판되는 또는 제조되는 땅콩새싹 및 발아커피는 모두 본 발명에 포함된다. 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.
상기 발효물은 땅콩새싹 또는 발아커피 각각에 발효 미생물을 접종하여 제조될 수 있고, 광합성세균, 젖산균 및/또는 효모를 접종하여 제조하는 것이 바람직하다.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.
상기 "광합성세균"은 고등식물과 같이 빛 에너지를 이용하여 탄소 동화작용을 행하는 세균을 말한다. 이러한 광합성세균은 클로로비움속 세균(Chlorobium sp.), 크로마튬속 세균(Chromatium sp.), 로도스피릴륨속 세균(Rhodospirillum sp.), 로돕센도모나스속 세균(Rhodopsendomonas sp.), 로도박터속 세균(Rhodobacter sp.), 로돕슈도모나스속 세균(Rhodopseudomonas sp.) 등으로 구분될 수 있는데, 본 발명에는 이들 모든 광합성세균이 사용될 수 있으나, 로돕슈도모나스속 세균 또는 로도박터속 세균이 바람직하나, 이에 한정되지 않는다.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 .
또한, 상기 "젖산균"이란 포도당 등 당류를 분해하여 젖산을 생성하는 미생물을 의미하는데, 락토바실루스속 젖산균(Lactobacillus sp.), 스트렙토코쿠스속 젖산균(Streptococcus sp.), 페디오코쿠스속 젖산균(Pediococcus sp.), 류코노스톡속 젖산균(Leuconostoc sp.) 및 비피도박테리움속 젖산균(Bifidobacterium sp.)을 포함하는 의미이며, 구체적으로는 락토바실루스 엑시도파일러스(Lactobacillus acidophilus), 락토바실루스 플란타룸(Lactobacillus plantarum), 락토바실루스 퍼멘텀(Lactobacillus fermentum), 비피도박테리움 롱검(Bifidobacterium longum), 비피도박테리움 비피덤(Bifidobacterium bifidum) 등을 포함하는 의미이다. 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.
또한, 상기 "효모"는 사카로마이세스속 효모를 의미하는데, 사카로마이세스 루시(Saccharomycesrouxii), 사카로마이세스 세레비시에(Saccharomyces cereviciae), 사카로마이세스 오비폴미스(Saccharomyces oviformis), 사카로마이세스 스테이네리(Saccharomyces steineri) 등을 포함하는 의미이다. 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.
상기 땅콩새싹 발효물 및 발아커피 발효물의 추출물은 하기의 단계들을 포함하는 방법에 의해 제조되는 것이 바람직하나, 이에 한정되지 않는다: 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) 땅콩새싹 발효물 및 발아커피 발효물에 추출용매를 가하여 추출하는 단계;1) extracting the fermented product of peanut germ and the germinated coffee by adding an extraction solvent;
2) 단계 1)의 추출물을 여과하는 단계;2) filtering the extract of step 1);
3) 단계 2)의 여과물을 감압 농축하는 단계; 및3) concentrating the filtrate of step 2) under reduced pressure; And
4) 단계 3)의 농축물을 건조하는 단계.4) drying the concentrate of step 3).
본 발명의 제조방법에 있어서, 상기 단계 1)의 상기 땅콩새싹 발효물 및 발아커피 발효물은 1:5 내지 5:1의 중량비로 혼합하는 것이 바람직하고, 추출용매는 물, 알코올 또는 이의 혼합물을 사용하는 것이 바람직하다. 상기 알코올로는 C1 내지 C2의 저급 알코올 이용하는 것이 바람직하며, 저급 알코올로는 에탄올 또는 메탄올을 이용하는 것이 바람직하다. 다만, 본 발명에서는 세포독성으로 인해, 열수 추출물을 이용하는 것이 가장 바람직하다. 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.
아울러, 상기 추출은 아임계 또는 초임계 추출법도 이용할 수 있으며 이는 당업자가 선택에 따라 용이하게 선택적으로 이용할 수 있다.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.
추출방법으로는 고온 고압 추출, 진탕추출, Soxhelt 추출 또는 환류 추출을 이용하는 것이 바람직하나, 이에 한정하지 않는다. 상기 추출용매를 땅콩새싹 발효물 및 발아커피 발효물 분량의 1 내지 10배 첨가하여 추출하는 것이 바람직하며, 2 내지 3배 첨가하여 추출하는 것이 더욱 바람직하다. 추출 온도는 50℃ 내지 200℃인 것이 바람직하며, 100℃ 내지 200℃인 것이 가장 바람직하나, 이에 한정하지 않는다. 또한, 추출시간은 1분 내지 48시간이 바람직하며, 2분 내지 10시간이 더욱 바람직하고, 2 내지 5시간이 가장 바람직하나, 이에 한정하지 않는다. 아울러 추출 횟수는 1 내지 5회인 것이 바람직하며, 3 내지 4회 반복 추출하는 것이 더욱 바람직하고, 3회인 것이 가장 바람직하나, 이에 한정되는 것은 아니다. 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.
본 발명의 제조방법에 있어서, 단계 3)의 감압농축은 진공 감압 농축기 또는 진공회전증발기를 이용하는 것이 바람직하나 이에 한정하지 않는다. 또한, 건조는 감압건조, 진공건조, 비등건조, 분무건조 또는 동결건조하는 것이 바람직하나 이에 한정하지 않는다.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.
또한, 본 발명의 조성물은 하기와 같이 제조되는 것이 바람직하나 이에 한정되지 않는다:Also, the composition of the present invention is preferably, but not limited to, prepared as follows:
1) 땅콩새싹 또는 발아커피에 균사체를 접종하여 발효시키는 단계;1) inoculating mycelium into peanut sprout or germinated coffee to ferment;
2) 상기 단계 1)에서 제조된 땅콩새싹 발효물 및 발아커피 발효물을 혼합하는 단계;2) mixing the peanut bud fermented product prepared in the step 1) and the germinated coffee fermented product;
3) 상기 단계 2)의 혼합물을 추출하는 단계를 포함하는 발효 커피 음료 조성물의 제조방법을 제공한다.3) extracting the mixture of step 2).
상기 단계 1)의 커피는 아라비카종(arabica), 로부스타종(robusta) 및 리베리카종(liberica)으로 구성된 군으로부터 선택되는 어느 하나 이상인 것이 바람직하고, 상기 단계 1)의 균사체는 광합성세균, 젖산균 및 효모균으로 구성된 군으로부터 선택되는 균사체인 것이 바람직하나 이에 한정되는 것은 아니다.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.
상기 단계 2)의 발아커피 발효물은 발아커피를 발효한 후, 로스팅한 것이 바람직하고, 상기 단계 2)의 혼합은 땅콩새싹 발효물 및 발아커피 발효물은 1:5 내지 5:1의 중량비로 혼합하는 것이 바람직하나 이에 한정되지 않는다.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.
상기 단계 3)의 추출물은 땅콩새싹 발효물 및 발아커피 발효물을 물, C1 내지 C2의 저급 알코올 또는 이들의 혼합물을 용매로 사용하여 추출한 것이 바람직하고, 열수 추출물인 것이 보다 바람직하다.
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.
본 발명의 구체적인 실시예에서, 본 발명자들은, 땅콩새싹 발효물 및 발아커피 발효물을 각각 제조한 후, 이를 혼합하여 땅콩새싹 발효물 및 발아커피 발효물의 추출물의 제조하였다(도 1 및 도 2 참조).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) ).
또한, 비교실험을 위하여, 땅콩새싹 발효물 또는 발아커피 발효물을 이용하여 각각의 열수 추출물을 제조하였고, 땅콩새싹 및 발아커피 발효물을 이용하여 비교군 추출물을 제조하였다.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.
아울러, 본 발명자들은 본 발명의 추출물 및, 비교군의 추출물을 대상으로 관능평가를 수행한 결과, 기존 발아커피 발효물의 열수 추출물과 커피 발효물의 열수 추출물과 비교하여, 본 발명의 땅콩새싹 발효물 및 발아커피 발효물의 열수 추출물은 맛, 향, 쓴맛, 떫은맛 및 전체적인 기호도 모두에서 유의적인 관능평가 결과를 획득하였고, 땅콩새싹 발효물 대신, 땅콩새싹을 이용한 커피음료의 경우에는 땅콩새싹의 쓴맛 또는 떫은맛으로 인해, 유의적인 관능성을 획득하지 못하는 것을 확인하였다(표 1 참조).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 >
따라서, 본 발명의 땅콩새싹을 발효한 발효물 및 발아커피 발효물의 추출물은 커피의 고유의 향과 맛이 증가될 뿐만 아니라, 땅콩새싹의 유용성분이 다량 포함되어 있으므로, 소비자의 기호도뿐만 아니라, 건강증진에 부합되는 음료 조성물로 유용하게 이용될 수 있다.
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.
또한, 본 발명은 땅콩새싹 발효물 및 발아커피 발효물의 추출물을 유효성분으로 포함하는 식품 첨가제를 제공한다. 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.
본 발명의 땅콩새싹을 발효한 발효물 및 발아커피 발효물의 추출물은 커피의 고유의 향과 맛이 증가될 뿐만 아니라, 땅콩새싹의 유용성분이 다량 포함되어 있으므로, 다양한 식품군의 첨가제로서 사용될 수 있다.
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.
본 발명의 상기 식품이란 건강보조식품, 건강기능식품, 기능성 식품, 운동 보조제 등이나 이에 제한되는 것은 아니며, 천연식품, 가공식품, 일반적인 식자재 등을 포함한다. 또한, 본 발명의 식품은 땅콩새싹을 발효한 발효물 및 발아커피 발효물의 추출물 자체일 수도 있다. 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.
본 발명의 조성물은 상기 조성물을 그대로 첨가하거나 다른 식품 또는 식품 조성물과 함께 사용될 수 있으며, 통상적인 방법에 따라 적절하게 사용될 수 있다. 유효 성분의 혼합양은 그의 사용 목적(예방 또는 건강 유지 목적)에 따라 적합하게 결정될 수 있다. 일반적으로, 본 발명의 조성물을 식품 또는 음료의 제조시에 원료에 대하여 0.01 내지 70.00 중량%, 바람직하게는 0.01 내지 30.00 중량%의 양으로 첨가할 수 있으며, 더욱 바람직하게는 0.01 내지 10.00 중량%의 양으로 첨가할 수 있다. 상기 식품의 예로는 육류, 소세지, 빵, 쵸코렛, 캔디류, 스넥류, 과자류, 피자, 라면, 기타 면류, 껌류, 아이스크림류를 포함한 낙농제품, 각종 스프, 음료수, 차, 드링크제, 알콜 음료, 파우더 제제 및 비타민 복합제 등을 들 수 있으나 이들 종류의 식품으로 제한되는 것은 아니다.
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.
이하 본 발명을 실시예, 실험예 및 비교예에 의해 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to Examples, Experimental Examples and Comparative Examples.
단, 하기 실시예, 실험예 및 비교예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예, 실험예 및 비교예에 한정되는 것은 아니다.
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.
<< 실시예Example 1> 1> 땅콩새싹Peanut bud 발효물의Fermented 제조 Produce
햇빛이 차단된 암실에서 투수성 망배지 판에 땅콩 종자를 파종하고, 시설 내 발아조건을 내부 온도 26℃, 습도 85% 이상 유지하면서 3일 동안 땅콩의 싹이 틀 때까지 3시간 간격으로 3분 동안 살수를 실시한 후, 추가적으로 4일 동안 30℃를 유지하면서 3시간 간격으로 4분 동안 살수를 실시하여 땅콩새싹을 생산하였다. 그럼 다음, 상기 땅콩새싹을 수확한 후, 열풍건조기를 이용하여 50℃에서 10시간 동안 건조시킨 후, 100℃에서 20분간 1차 증숙을 수행하였다(도 1).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).
또한, 1차 증숙한 땅콩새싹을 발효 항아리에 넣고, 땅콩새싹 100 g에 대하여, 바실러스 서브틸러스(Bacillus subtilis) 1 g을 첨가하고 24시간 동안 발효를 수행하여, 땅콩새싹 발효물을 제조하였다.
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.
<< 실시예Example 2> 발아커피 2> Germinated coffee 발효물의Fermented 제조 Produce
커피원두를 세척한 후, 상온에서 8시간 물에 침지한 후, 3일 동안 원두의 표면이 마르지 않도록 물을 보충하면서 발아시켜 싹의 길이가 5 mm정도 될 때까지 발아시켰다. 그럼 다음, 상기 <실시예 1>과 동일하게 발아커피를 발효 항아리에 넣고, 발아커피 100 g에 대하여, 바실러스 서브틸러스(Bacillus subtilis) 1 g을 첨가하고 24시간 동안 발효를 수행한 후, 열풍건조기를 이용하여 50℃에서 10시간 동안 건조시켜 발아커피 발효물을 제조하였다. 또한, 발아커피 발효물은 열수 추출전, 로스팅 공정을 진행한 후, 이용하였다.
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.
<< 실시예Example 3> 3> 땅콩새싹Peanut bud 발효물의Fermented 천연 성분을 포함하는 커피의 제조 Manufacture of coffee containing natural ingredients
상기 <실시예 1>에서 제조한 땅콩새싹 발효물 및 <실시예 2>에서 제조한 발아커피 발효물을 분쇄한 후, 각각 1:1 중량비로 혼합한 혼합물 30 g에 물 300 ml을 넣은 다음, 고온고압처리장치에 넣고, 125℃ 및 1.5 kgf/cm2의 고온 고압하에서 땅콩새싹 발효물 및 발아커피 발효물의 열수 추출물을 제조하였다.
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 .
<< 실시예Example 4> 4> 땅콩새싹Peanut bud 발효물Fermentation product 및 발아커피 And germinated coffee 발효물Fermentation product 2:1 중량비 혼합물의 2: 1 by weight mixture of 열수Heat number 추출물의 제조 Preparation of extract
땅콩새싹 발효물 및 발아커피 발효물을 혼합비를 2:1 중량비로 혼합하는 것을 제외하고는 상기 <실시예 3>과 동일한 방법으로, 땅콩새싹 발효물 및 발아커피 발효물의 열수 추출물을 제조하였다.
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.
<< 실시예Example 5> 5> 땅콩새싹Peanut bud 발효물Fermentation product 및 발아커피 And germinated coffee 발효물Fermentation product 1:2 중량비 혼합물의 1: 2 by weight mixture of 열수Heat number 추출물의 제조 Preparation of extract
땅콩새싹 발효물 및 발아커피 발효물을 혼합비를 1:2 중량비로 혼합하는 것을 제외하고는 상기 <실시예 3>과 동일한 방법으로, 땅콩새싹 발효물 및 발아커피 발효물의 열수 추출물을 제조하였다.
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>.
<< 비교예Comparative Example 1> 발아커피 1> Germinated coffee 발효물의Fermented 열수Heat number 추출물의 제조 Preparation of extract
상기 <실시예 2>의 로스팅된 발아커피 발효물 30 g에 물 300 ml을 넣은 다음, 고온고압처리장치에 넣고, 125℃ 및 1.5 kgf/cm2의 고온 고압하에서 발아커피 발효물의 열수 추출물을 제조하였다.
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.
<< 비교예Comparative Example 2> 커피 2> Coffee 발효물의Fermented 열수Heat number 추출물의 제조 Preparation of extract
커피 원두를 상기 <실시예 2>와 동일한 방법으로 발효시킨 후, 로스팅 한 다음, <비교예 1>과 동일하게 커피 발효물의 열수 추출물을 제조하였다.
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>.
<< 비교예Comparative Example 3> 3> 땅콩새싹을Peanut buds 이용한 커피의 제조 Manufacture of used coffee
상기 <실시예 1>에서 발효 단계를 수행하지 않은 땅콩새싹을 이용하여 상기 <실시예 3>과 동일한 방법으로, 땅콩새싹 및 발아커피 발효물의 열수 추출물을 제조하였다.
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.
<< 실험예Experimental Example 1> 1> 땅콩새싹Peanut bud 발효물Fermentation product 및 발아커피 And germinated coffee 발효물을The fermented product 이용한 관능평가 Sensory evaluation using
상기 <실시예 3> 내지 <실시예 5>에서 제조한 땅콩새싹 발효물 및 발아커피 발효물의 열수 추출물, 및 <비교예 1> 내지 <비교예 3>에서 제조한 발아커피 발효물의 열수 추출물, 커피 발효물의 열수 추출물을 대상으로, 향, 쓴맛, 떫은맛, 종합적 기호도를 측정하였다. 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.
상기 추출물의 향, 쓴맛, 떫은맛, 종합적 기호도는, 충분히 훈련된 전문관능시험 요원 20명이 시식하여, 양호(5), 약간 양호(4), 보통(3), 약간불량(2), 불량(1)으로 평가하고 5단계로 평가한 후, 그 평균점으로 판정하였다. 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.
판정기준은 다음과 같다.The criteria are as follows.
양호 : 4.6 ~ 5.0 포인트;Good: 4.6 to 5.0 points;
약간 양호 : 3.6 ~ 4.5 포인트;Slightly good: 3.6 to 4.5 points;
보통 : 2.6 ~ 3.5 포인트;Medium: 2.6 to 3.5 points;
약간 불량 : 1.6 ~ 2.5 포인트; 및Slightly defective: 1.6 to 2.5 points; And
불량 : 1.0 ~ 1.5 포인트;Bad: 1.0 to 1.5 points;
그 결과, 표 1에 나타낸 바와 같이, 기존 발아커피 발효물의 열수 추출물과 커피 발효물의 열수 추출물과 비교하여, 본 발명의 땅콩새싹 발효물 및 발아커피 발효물의 열수 추출물은 맛, 향, 쓴맛, 떫은맛 및 전체적인 기호도 모두에서 유의적인 관능평가 결과를 획득하였다. 다만, 땅콩새싹 발효물 대신, 땅콩새싹을 이용한 커피음료의 경우에는 땅콩새싹의 쓴맛 또는 떫은맛으로 인해, 유의적인 관능성을 획득하지 못하는 것을 확인하였다(표 1). 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).
따라서, 본 발명의 땅콩새싹 발효물 및 발아커피 발효물의 열수 추출물은 땅콩새싹 발효물의 유용성분이 본 발명의 추출물 내에 풍부하게 함유되므로, 소비자의 기호도뿐만 아니라, 건강증진에 유용하게 사용될 수 있음을 확인하였다.
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.
2) 상기 단계 1)에서 제조된 땅콩새싹 발효물 및 발아커피 발효물을 혼합하는 단계;
3) 상기 단계 2)의 혼합물을 추출하는 단계를 포함하는 발효 커피 음료 조성물의 제조방법.
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 < / RTI > lower alcohols or a mixture thereof is used as a solvent.
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