KR20190057960A - Method for Manufacturing the Coffee Ground Extract - Google Patents

Abstract

The present invention relates to a method for manufacturing coffee ground extract for extracting active ingredients contained in coffee ground as much as possible. By mixing a hot water extract and an alcohol extract of coffee ground to manufacture an extract, the extraction amount of polyphenol, which is an active ingredient of coffee, in the coffee ground is high, which is close to the extraction amount in coffee bean, and the extract can be stored for a long time.

Description

TECHNICAL FIELD The present invention relates to a method for manufacturing a coffee ground extract,

The present invention relates to a method for producing a coffee ground extract for extracting a coffee ground as a coffee ground residue and utilizing the active ingredient of the coffee ground.

Coffee is a beverage made from roasted coffee bean seeds. When the coffee beans are ripened, the flesh grows and comes out with a blue-tinted coffee bean, which is dried, roasted, and then used.

Roasted coffee beans required for coffee production contain 38-42% of carbohydrates, 23% of melaloids, 11-17% of lipids, 10% of proteins, 4.5-4.7% of minerals, 2.7-3.1% of crosicic acid, 2.4-2.5% of fatty acids, Caffeine 1.3-2.4%, and more than 850 other ingredients (Belitz et al., 2009).

Coffee has a different taste and aroma depending on the kind and processing method of green coffee bean. As the consumption of coffee is rapidly increased, there is an increasing interest in processing and distribution of coffee beans. Because it is not suitable for drinking, coffee roots are roasted and crushed, soaking in hot water, or passing through high pressure water to extract and drink.

 In other words, by roasting the beans, it is possible to remove the bad taste and the bad taste in the coffee beans, and when the roasted coffee beans have different chemical changes, they produce the taste and aroma of coffee, The disadvantage that the contained active ingredient is destroyed also occurs.

For example, it is known that coffee bean sprout contains a large amount of polyphenolic active ingredients and thus has beneficial effects such as antioxidative effect and anti-aging effect. Chlorogenic acid, which is a type of polyphenolic compound, It has effects such as inhibition of production, inhibition of cholesterol biosynthesis, antioxidant effect, anti-cancer effect, etc., thereby suppressing fat synthesis and promoting fat burning to help reduce body fat, delaying the release of glucose into blood after meal, It is also known to improve the distribution of minerals, reduce plasma and liver fat, and inhibit cognitive decline of the elderly.

These components are eluted to a large extent in coffee beverages, but some physiologically active substances are known to remain in the spent coffee grounds (SCG).

(Ko et al., 2012), a polyphenolic or nonpolyphenolic compound and a polyphenolic or nonpolyphenolic compound, which have not been extracted in the extraction process of coffee hot water extracts in recent coffee beans, have a nutritional content of about 10% protein, 23% crude protein and 6% (Yen et al., 2005), which has been reported to have antioxidant activity due to the presence of Maillard reaction polymer in the roasting process, suggesting the possibility of its use as a new natural antioxidant.

On the other hand, the production of coffee bean is estimated to be over 6 million tons per year globally, and research on its recycling is underway. Technologies that can be recycled as coffee bean fuel material, feed or fertilizer additive, functional material raw material, and biodiesel raw materials are under study.

Accordingly, research and development for recycling coffee beans is required.

The present invention is to solve the above-mentioned problems, and it is an object of the present invention to provide a method for producing coffee bean extracts for extracting the active ingredient contained in coffee beans as much as possible.

In order to solve the above-mentioned problems, the present invention relates to a method for producing a lyophilized product, which comprises adding 10 to 30 parts by weight of a freeze-dried coffee powder to 100 parts by weight of deep sea water having a pH of 7.5 to 8.0 or electrolytic alkaline ionized water having a pH of 8 to 9, Lt; RTI ID = 0.0 > 50 C < / RTI > Heating the mixture by heating at 100 to 120 캜; A first extraction step in which the mixture is filtered to separate a hot water extract and a solid primary extract; A secondary extraction step in which the primary extract of the solid phase and the fermentation alcohol are mixed and extracted to separate the alcohol extract and the solid secondary extract; And a step of mixing the hot-water extract solution with an alcohol extract and filtering the mixture to obtain a coffee ground extract.

According to the present invention, the extraction amount of polyphenol, which is an active ingredient of coffee in coffee beans, can exhibit a high extraction efficiency close to the extraction amount in coffee bean sprouts.

Also, it can be stored for a long time because it does not easily decay even if it is stored for a long time.

The present invention relates to a method for producing a hot-water extract, which comprises subjecting a coffee bean to hot water extraction using green tea leaves, deep sea water or electrolytic alkaline ionized water to obtain a hot water extract, extracting a solid primary extract obtained by hot extraction to obtain an alcohol extract, And the mixture is mixed to produce an extract of coffee ground containing an oil component.

It is preferred that the coffee beans of the present invention are dried to reduce the moisture content.

The drying method is not particularly limited, but is preferably a freeze-drying method in which changes in color, flavor, and nutrients are minimized. In the freeze-drying method, the food is frozen, and then the water is sublimed in a vacuum atmosphere. Due to the structural strength of the surface, the porosity is retained so that more useful components of the coffee bean can be extracted during the hot water extraction of the dried coffee bean.

It is advantageous to further increase the porosity of the coffee bean in order to further promote the hot water extraction efficiency of the coffee bean. To this end, the freeze-drying rate of the coffee bean is controlled to increase the pore size formed inside the coffee bean .

When the coffee bean is cooled for freeze drying, the temperature of the coffee bean surface first decreases and then the low temperature of the surface is transferred to the inside. Thus, when the coffee bean is frozen, The ice particles inside the coffee pod expanding in volume and expanding in volume while freezing with ice cause the tissue of the coffee bean to be pressed down, partially destroying the tissue.

When the tissue of the coffee bean is destroyed, the oil component of the coffee bean can be eluted more in the water during the extraction of hot water. In order to maximize the destruction of the coffee bean tissue by freezing, the water of the coffee bean surface is sufficiently frozen, It is necessary to restrain water from being released to the outside as much as possible by freezing the water.

As the water is frozen in ice and the volume expands, the space in which the ice particles are generated becomes larger inside the coffee beans, so that the water particles in the interior that have not yet been frozen are pushed outward. When frozen, the frozen ice acts as a barrier to prevent water from escaping from the outside of the coffee puddle, so that the water inside the puddle is frozen in the inside and the volume is increased, thereby compressing the coffee puddle tissue and partially destroying the tissue.

For this purpose, it is preferable that the surface temperature of the coffee bean is frozen to lower the freezing rate when the temperature of the coffee bean reaches 0 ° C. If the freezing rate is lowered, the temperature difference (ΔT) The speed is reduced, and the speed at which the low temperature of the coffee ground surface is conducted is reduced. As a result, the surface is frozen and then the inside is gradually frozen, thereby reducing the amount of liquid water in the inside discharged to the outside.

In addition, if the water particles are gradually cooled, the size of the ice particles generated by freezing becomes larger, and when the larger ice particles are removed by sublimation drying, large pores are formed in the coffee beans, thereby further increasing the hot water extraction efficiency of the coffee beans .

It is preferable that the freezing rate is 100 to 150 minutes in order to cool down from 0 DEG C to -5 DEG C, which is important for the formation of ice particles on the basis of the surface temperature of the coffee bean.

Next, the coffee powder is placed in a heating container, and water is mixed and heated. It is preferable to mix 10 to 30 parts by weight of coffee ground powder with respect to 100 parts by weight of water. The heating is preferably performed at 50 to 70 ° C for 50 to 100 minutes After heating, the mixture is heated at 100 to 120 ° C for 10 to 30 minutes.

Polyphenolic active ingredients including chlorogenic acid contained in coffee beans have a problem of being destroyed by heating at a high temperature, and when heated at a low temperature, they are less eluted into water. Thus, when the coffee beans are heated at a low temperature for a long time, A useless component can be eluted.

Therefore, in the present invention, first heat extraction is first performed at a low temperature of 70 ° C or lower, and then a second short heat extraction is performed at a temperature of 100 ° C or higher to minimize the polyphenol component breakage of the coffee bean, thereby dissolving more water.

However, since the coffee beans still contain a lot of caffeine, excessive intake of coffee bean extract for a long period of time may cause side effects such as caffeine-induced nervousness, muscle spasms, insomnia, and low bone density, which is a cause of osteoporosis.

In order to prevent such a problem, it is preferable to add green tea leaves together with coffee ground powder to water during the hot water extraction, and it is suitable to add 1 to 10 parts by weight of green tea leaves on the basis of 100 parts by weight of water.

Vitamin C contains 5 to 8 times as much lemon as tea leaves. It contains a large amount of catechin which shows prevention and inhibition effects of various diseases such as prevention of aging, prevention of cancer, prevention of food poisoning, Is a food that is beneficial to modern people suffering from.

The taste of green tea is due to the tannin component called catechin, and catechin, which is a type of polyphenol that is antioxidant, contains about 100 mg in a glass of green tea. EGCG (epigallocatechin-3 -gallate) is 20 times more antioxidant than vitamin C.

The catechin ingredient prevents gastric cancer and lung cancer, lowers blood pressure, inhibits the absorption of cholesterol in digestive organs, inhibits the deposition of lipids in the body to prevent fatty liver and atherosclerosis, and prevents the body cells from infecting with viruses have.

These catechin components have a property of binding to caffeine contained in coffee beans, and they easily bind to each other to form precipitates, thereby inhibiting the absorption of caffeine in the body. Theanine, which is a tea specific amino acid, inhibits the activity of caffeine Caffeine is converted to insoluble and sedimented, which reduces the effect of caffeine. Theanine also has the effect of inhibiting caffeine-induced sleep inhibition.

Although green tea leaves contain a lot of caffeine like coffee leaves, when the green tea leaves are extracted with hot water, about 60% of the caffeine comes out from the water. Most of the catechins are eluted, so that the catechin of green tea leaves resolves the health problem caused by coffee caffeine And the storage stability of the coffee ground extract is improved due to its high antioxidant ability.

Mineral may be added to the water to be heated or deep sea water or alkaline ionized water may be used to promote dissolution of the active ingredient contained in the coffee bean.

As the water is heated, the water movement becomes active and the minerals actively act according to the movement of the water. Mineral particles, which have increased kinetic energy, more impact the coffee powder particles than the water particles, Let it be more eluted.

In addition, when the water temperature is 100 ° C or higher, a small impact is received from the outside due to an overheating phenomenon, or when foreign substances such as dust are mixed, sudden bubbles are generated and the boiling phenomenon occurs. The bubbles are repeatedly generated and destroyed in the hot water due to the added mineral particles. As a result, vibrations are applied to the coffee beans, and the components of the coffee beans are more eluted into the water. Since it is contained in water, there is almost no occurrence of Dolby phenomenon caused by foreign matter after the water is overheated.

The above minerals are preferably calcium, magnesium, potassium, sodium, zinc and the like, and calcium is more preferable. Since the caffeine component of coffee interferes with the absorption of calcium, it is possible to supplement calcium by supplementing calcium.

Instead of adding minerals to the water as described above, deep-sea water or alkaline ionized water rich in mineral components may be used as the water.

Deep sea water is generally obtained from the ocean at a water depth of 300m or more and varies slightly depending on the water intake area, but usually exhibits a weak alkalinity of about pH 7.5 to 8.0.

In the deep sea where sunlight does not reach, there is no phytoplankton that consumes nutrients and photosynthesis does not occur. Deep sea water taken from deep water is rich in inorganic nutrients such as nitrogen, phosphorus and silicic acid and magnesium, calcium, potassium, sodium And minerals such as zinc, selenium, and manganese are present in large quantities.

In addition, there is no contamination by air or influent, and the number of viable bacteria is not more than that of surface water, and the bacteria are not contaminated. Therefore, it has better cleanliness than surface water or groundwater. .

When the alkaline desalination deep sea water is used as the extraction solvent, the pH of the extract is weakly alkaline, thereby preventing the acidification of the human body due to the acidic food coffee. The minerals contained in the deep sea water supplement the bone loss, And also has an effect of adding an oil component of deep ocean water.

The alkaline ionized water is an electrolyzed water rich in minerals, which is collected at the cathode side by applying an electric force to water. In the present invention, a pH of 8 to 9 can be used.

Upon completion of the hot water extraction, the hot water extraction can be filtered to remove the solid matter from the extract, and the coffee ground hot water extract can be obtained. In the hot water extraction, precipitates such as starch and free sugar in components contained in the coffee ground can be eluted into water These sedimentation materials tend to decay and discolor or corrupt the quality of the sediment, resulting in poor storage stability.

In order to prevent this, it is preferable to precipitate and remove the precipitate in the hot water extract. When the precipitate is precipitated by stationary extraction of the hot water extract, particles having a large particle size can be removed in a short time. However, It is difficult to remove easily because it is not settled.

Therefore, in order to precipitate the fine particles in the hot water extract more quickly, the hot water extract is allowed to settle for 1 to 3 days under refrigeration conditions of 0 to 5 ° C to precipitate the precipitate in the hot water extract, and the supernatant is removed to remove the precipitate If the hot-water extract solution is precipitated in the refrigeration condition as described above, not only the precipitation due to gravity but also the solute dissolved in the solution precipitates due to the decrease of the solubility according to the temperature drop, so that the removal efficiency of the precipitate can be increased.

It is more preferable that the precipitation is performed while the temperature is raised and lowered between 0 ° C and 5 ° C for a period of 10 to 30 minutes. If the temperature is changed periodically, precipitation of the precipitate is promoted, There is an increasing effect.

The above-described method for producing coffee ground extract can increase the extraction yield while minimizing destruction of useful components of the coffee ground in the hot water extraction process, and can improve the storage stability by eliminating the precipitate and the decayed substance in the extract.

The primary extract remaining after filtration in the hot water extraction for obtaining the hot water extract is mixed with the fermentation alcohol and heated at a temperature of 50 to 65 ° C for 3 to 9 hours to obtain a polyphenol effective An alcohol extract obtained by extracting the components can be obtained.

However, these hydrothermal fluids have obvious limitations that make it difficult to extract all the polyphenol compounds.

To overcome this limitation, the polyphenol active ingredient is further extracted using a solid primary extract that is discarded after hot water extraction. That is, a fermented alcohol was used as a solvent in place of water to extract an active ingredient of polyphenol from a primary extract of a solid phase.

When the hot water extraction and the fermentation alcohol extraction are used in combination, the extraction yield of polyphenol, which is an effective ingredient of coffee bean, can be increased.

At this time, the temperature condition of 50 ~ 65 ° C is achieved by mixing the heated fermented alcohol with the primary extract of the solid phase, or by mixing the fermented alcohol with the primary extract of the solid phase and then heating.

When the extraction time is less than 3 hours or the extraction temperature is less than 50 캜, the polyphenol effective ingredient contained in the solid primary extract can not be extracted sufficiently. If the extraction temperature exceeds 65 ° C, the alcohol contained in the fermentation alcohol may be vaporized and explode.

At this time, the ratio of the primary extract to the solid content of the fermentation liquor (based on weight%) is in the range of 2: 8 to 4: 6.

These fermented spirits are those obtained by distilling crude alcohols obtained by fermenting alcohol with the use of grains or papers as raw materials, and the proper alcohol concentration of the fermentation liquor is 60 to 80%.

Further, when the defined amount of the fermentation broth (that is, the alcohol concentration) is more than 80% or less than 60%, a large amount of impurities are generated to lower the purity, or the polyphenol content May be caused to be lowered.

Thereafter, the hot water extract solution and the alcohol extract solution are mixed to obtain an extract of coffee ground containing an effective ingredient such as polyphenol.

Hereinafter, the present invention will be described in more detail with reference to the following examples and test examples.

It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

The surface temperature of the coffee beans was cooled to 0 ° C, and then the freezing rate was lowered to 0 ° C to -5 ° C for 120 minutes. After cooling to -38 ° C, the ice particles were sublimated at 25 torr, And dried.

1 kg of the powder of coffee bean and 250 g of green tea leaves were placed in a heating container, and 5 kg of alkaline ionized water of pH 8 was poured therein. The mixture was heated by heating at 60 ° C for 80 minutes and then heated to 110 ° C The mixture was heated for a minute and cooled naturally.

The cooled heated product was sieved to obtain a solid primary extract and a hot water extract. The soluble solids content in the hot water extract was 2.8% by weight.

0.8 kg of the primary extract of the solid phase and 3.2 L of a fermentation alcohol having an alcohol content of 70% were mixed and heated at 65 ° C for 4 hours while being extracted and filtered to obtain an alcohol extract and a solid secondary extract.

The hot water extract solution and the alcohol extract solution were mixed and filtered to prepare a coffee ground extract.

≪ Example 2 >

In Example 1, the hot-water extract solution was put in a refrigerator operated at 3 ° C for 2 days and then taken out along with the supernatant liquid to remove the precipitate on the bottom. Respectively.

<Test Example 1> Content analysis of polyphenol

The total polyphenol content was measured by the Folin-Denis method. Add 50 μL of folin-ciocalteu reagent to 0.1 mL of extract, mix for 4 minutes at room temperature, add 1.5 mL of 20% saturated anhydrous sodium carbonate solution, react for 2 minutes, and absorbance at 760 nm Respectively. The total polyphenol content was determined from a standard curve prepared using chlorogenic acid.

The total polyphenol content of the coffee ground extract was 3,839 μg / mL, which was about 80% as compared with the total polyphenol content of 4,786 μg / mL of coffee bean extract. According to the present invention, It is confirmed that it is extracted.

&Lt; Test Example 2 >

The sample of the coffee ground extract solution was kept in contact with air for 5 days at room temperature, and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity was measured using the Blois method.

1 ml of each sample was taken, 0.5 ml of 0.2 mM DPPH was added, and the mixture was reacted in a constant temperature water bath at 37 ° C for 30 minutes. The absorbance was measured at 517 nm using a spectrophotometer and converted into the following equation. Respectively.

* DPPH radical scavenging activity (%) = (1-absorbance of sample added / absorbance of non-additive) x 100

The DPPH radical scavenging ability of the coffee ground extract was 56% in the case of Example 1 and 62% in the case of Example 2. The DPPH radical scavenging ability of the coffee ground extract was about 78% and 86% According to the invention, it is confirmed that the coffee roaster has antioxidant ability, so that it can be stored for a long time because the coffee roots extract is not easily oxidized even after storage for a long period of time.

In addition, the removal of the precipitate in the hot water extract increased the antioxidant capacity.

&Lt; Test Example 3 >

The coffee bean extracts of Examples 1 and 2 were allowed to stand in contact with air at room temperature, and then observed with naked eyes to determine the date of first occurrence of bubbles on the surface of the water or the change of color, And average values are shown in Table 3 below.

Observation date of corruption Example 1 Example 2 Control Corruption Date
(Work) 13.1 13.5 13.8 The control was coffee bean extract

From Example 2, it is confirmed that removing the precipitate which is a perishable material in the hot-water extract liquid is effective for improving the storage stability.

Claims (5)

10 to 30 parts by weight of a vacuum lyophilized coffee ground powder and 1 to 10 parts by weight of green tea leaves are mixed with 100 parts by weight of deep sea water having a pH of 7.5 to 8.0 or electrolytic alkaline ionized water having a pH of 8 to 9 at a temperature of 50 to 70 ° C, Heating;
Heating the mixture by heating at 100 to 120 캜;
A first extraction step in which the mixture is filtered to separate a hot water extract and a solid primary extract;
A secondary extraction step in which the primary extract of the solid phase and the fermentation alcohol are mixed and extracted to separate the alcohol extract and the solid secondary extract; And
Mixing the hot water extract and the alcohol extract and filtering to obtain a coffee bean extract. The method according to claim 1,
Wherein the coffee ground powder is freeze-dried in vacuo under the conditions that it takes 100-150 minutes to cool the coffee ground from 0 ° C to -5 ° C on the basis of the surface temperature. The method according to claim 1,
Wherein the primary heating is performed for 50 to 100 minutes and the secondary heating is performed for 10 to 30 minutes. The method according to claim 1,
Wherein the hot water extract is allowed to stand for 1 to 3 days in a refrigerated condition at 0 to 5 ° C, and then the precipitate is removed. The method according to claim 1,
Wherein the fermented alcohol having an alcohol content of 60 to 80% is used as a solvent in the second extraction step and is extracted at 50 to 65 DEG C for 3 to 9 hours.