KR20190057960A - Method for Manufacturing the Coffee Ground Extract - Google Patents
Method for Manufacturing the Coffee Ground Extract Download PDFInfo
- Publication number
- KR20190057960A KR20190057960A KR1020170155489A KR20170155489A KR20190057960A KR 20190057960 A KR20190057960 A KR 20190057960A KR 1020170155489 A KR1020170155489 A KR 1020170155489A KR 20170155489 A KR20170155489 A KR 20170155489A KR 20190057960 A KR20190057960 A KR 20190057960A
- Authority
- KR
- South Korea
- Prior art keywords
- extract
- coffee
- water
- alcohol
- hot water
- Prior art date
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- 238000000034 method Methods 0.000 title claims abstract description 12
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Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2108—Caffeine, coffee extract
-
- 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
- A23V2250/2132—Other phenolic compounds, polyphenols
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 커피 찌꺼기인 커피박을 추출하여 커피박의 유효성분을 활용하기 위한 커피박 추출액의 제조방법에 관한 것이다.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.
커피는 커피나무 열매의 씨를 볶아서 만든 원두의 가루를 원료로 한 음료로서, 커피나무 열매가 익으면 과육이 벌어지면서 푸른빛을 띤 커피생두가 나오는데, 이것을 말려서 볶은 뒤 가루를 내어 사용한다.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.
커피 제조에 필요한 볶은 커피콩에는 탄수화물 38-42%, 멜라로이딘 23%, 지질 11-17%, 단백질 10%, 미네랄 4.5-4.7%, 클로제닉산 2.7-3.1%, 지방산 2.4-2.5%, 카페인 1.3-2.4% 등을 비롯하여 기타 850 종 이상의 성분이 포함되어 있는 것으로 알려져 있다(Belitz et al., 2009). 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).
커피는 커피생두(green coffee bean)의 종류 및 처리방법에 따라 서로 다른 맛과 향을 가지며 커피 소비량이 급증함에 따라 커피박의 가공 및 유통에 대한 관심이 증가하고 있는데, 커피생두는 비린내로 인하여 그대로 음용하기에는 부적합하므로 커피생두를 로스팅(roasting)하고 분쇄하여 뜨거운 물에 침지하여 우려내거나 고압의 물을 통과시켜 추출하여 음용하여 왔다.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.
즉, 원두를 로스팅함으로써 커피생두에 있는 비린 맛이나 떫은맛을 제거하고 로스팅 시 커피생두에 포함된 고유성분들이 다양한 화학적 변화를 일으켜 커피의 맛과 향을 만들어내는 반면에, 이러한 로스팅 과정에서 커피생두에 함유된 유효성분이 파괴되는 단점 또한 발생한다. 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.
예를 들어, 커피생두에는 폴리페놀계 유효 성분이 다량 포함되어 있어서 항산화효과, 노화방지 등의 유익한 효과가 있는 것으로 알려져 있고 폴리페놀계 화합물의 일종인 클로로겐산(chlorogenic acid)은 생체 내에서 과산화 지질의 생성 억제 효과, 콜레스테롤 생합성 억제 효과, 항산화 효과, 항암 작용 등의 효과가 있어서 지방합성을 억제하고 지방연소를 촉진하여 체지방 감소에 도움을 주며, 식후에 혈액으로 글루코오스가 방출되는 것을 늦추고 심장 질환을 예방하며, 무기질의 분배를 개선하고 혈장 및 간의 지방을 감소시키며 노인의 인지 기능 저하를 억제하는 것으로도 알려져 있다.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.
이들 성분들은 커피음료로 상당부분 용출되지만 일부 생리활성물질은 찌꺼기인 커피박(spent coffee grounds; SCG)에도 상당량 잔존하는 것으로 알려져 이다. 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).
커피박에는 단백질 10%, 조섬유 23%, 조지방 6% 정도의 영양성분을 가지고 있으며(Ko et al., 2012), 최근 커피박에 커피 열수 추출물의 추출 공정에서 추출되지 못한 polyphenolic 또는 nonpolyphenolic compound와 커피의 볶음 과정에서 생성된 Maillard 반응 중합물이 남아 있어 항산화 활성을 가진다는 연구결과(Yen et al., 2005)가 보고되어 커피박의 새로운 천연 항산화제로서의 이용가능성이 거론되고 있다.(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.
한편, 커피박은 그 생성량이 세계적으로 연간 6백만 톤 이상으로 추산됨으로써 그 재활용에 대한 연구가 다각적으로 진행중이다. 커피박은 연료소재, 사료 또는 비료 첨가물, 기능성물질 소재원, 바이오디젤 원료 등으로 재활용할 수 있는 기술이 연구중에 있다.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.
이에 따라 커피박을 재활용하기 위한 연구개발이 요구되고 있다.Accordingly, research and development for recycling coffee beans is required.
본 발명은 상기의 문제를 해결하기 위한 것으로서, 커피박에 함유된 유효성분을 최대한 추출하기 위한 커피박 추출액의 제조방법을 제공하는 것이다.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.
상기 과제를 해결하기 위하여, 본 발명은 pH 7.5~8.0의 해양심층수 또는 pH 8~9의 전해 알칼리 이온수 100 중량부에 진공동결건조 처리한 커피박 분말 10~30 중량부 및 녹차 잎 1~10 중량부를 혼합하고 50~70℃에서 1차 가열하는 단계; 상기 가열에 의한 혼합물을 100~120℃에서 2차 가열하는 단계; 상기 혼합물을 여과하여 열수추출액과 고상의 1차 추출물을 분리하여 얻는 1차 추출단계; 상기 고상의 1차 추출물과 발효주정을 혼합하여 추출하고 여과하여 알코올추출액과 고상의 2차 추출물을 분리하여 얻는 2차 추출단계; 및 상기 열수추출액과 알코올추출액을 혼합하고 여과하여 커피박 추출액을 얻는 단계;를 포함한 커피박 추출액의 제조방법을 제공한다.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.
본 발명에 따르면 커피박에서 커피의 유효성분인 폴리페놀의 추출량이 커피 생두에서의 추출량에 근접하는 높은 추출효율을 나타낼 수 있다. 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.
또한, 오랫동안 보관하여도 쉽게 부패하지 않으므로 장기간 보관이 가능하다.Also, it can be stored for a long time because it does not easily decay even if it is stored for a long time.
본 발명은 커피박을 녹차 잎과, 해양심층수 또는 전해 알칼리 이온수를 사용하여 열수추출하여 열수추출액을 얻고, 열수추출한 고상의 1차 추출물을 알코올추출하여 알코올추출액을 얻고, 상기 열수추출액과 알코올추출액을 혼합하여 유용성분이 함유된 커피박 추출액의 제조방법이다. 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.
본 발명의 커피박은 건조하여 수분함량을 감소시키는 것이 바람직하다.It is preferred that the coffee beans of the present invention are dried to reduce the moisture content.
이러한 건조 방법은 특별히 제한되지 않으나, 색상, 향, 영양성분의 변화가 최소화되는 동결건조방법이 바람직하며, 동결건조방법은 식품을 동결시킨 후 진공분위기하에서 수분을 승화시켜 건조하는 방법으로서, 승화가 일어난 표면의 구조적 강도 때문에 다공성이 유지되어 건조된 커피박을 열수추출하는 과정에서 커피박의 유용성분을 좀 더 많이 추출할 수 있다. 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.
커피박의 열수추출 효율을 더욱 촉진하기 위하여 커피박의 다공성을 좀 더 증가시키는 것이 유리하며, 이를 위하여 커피박의 동결건조과정에서 동결속도를 조절하여 커피박의 내부에 형성되는 기공크기를 확대시키는 것이 바람직하다.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 .
동결건조를 위하여 커피박을 냉각시키면 먼저 커피박 표면의 온도가 내려가고 이어서 표면의 낮은 온도가 내부로 전도되는 과정을 거치므로 커피박을 동결시키면 커피박 표면에서부터 내부방향으로 동결이 진행되며, 물은 얼음으로 동결하면서 부피가 팽창하고 부피가 증대된 커피박 내부의 얼음입자는 커피박의 조직을 압박하여 부분적으로 조직을 파괴시킨다.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.
커피박의 조직이 파괴되면 열수추출시 커피박의 유용성분이 물속에 좀 더 용출될 수 있으며, 동결에 따른 커피박 조직의 파괴를 최대화하기 위하여 커피박 표면의 물이 충분히 동결된 후 커피박 내부의 물을 동결시켜 커피박 내부의 물이 외부로 배출되는 것을 최대한 억제할 필요가 있다.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.
물은 얼음으로 동결하면서 부피가 팽창하므로 커피박 내부는 생성되는 얼음입자가 점유되는 공간이 커지게 되어 아직 동결되지 않은 내부의 물 입자는 외부로 밀려나는 힘을 받는데, 커피박 표면의 물이 먼저 동결되면 동결된 얼음은 커피박 내부의 물이 외부로 빠져나오지 못하게 하는 장벽역할을 하여 내부의 물이 내부에서 그대로 동결되어 부피가 증가하면서 커피박 조직을 압박하여 부분적으로 조직을 파괴시킨다.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.
이를 위하여, 커피박 표면온도가 상온에서 0℃에 도달하면 동결속도(freezing rate)를 낮추는 완만 동결시키는 것이 바람직하며, 동결속도를 낮추면 외기와 커피박 내부의 온도차(△T)가 작아지고 따라서 열전달속도가 작아져 커피박 표면의 낮은 온도가 내부로 전도되는 속도가 줄어들게 되어 표면이 동결된 후 서서히 내부가 동결되어 내부의 액상의 물이 외부로 배출되는 양을 줄일 수 있다.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.
또한, 물 입자를 서서히 냉각시키면 동결에 의해 생성되는 얼음입자의 크기가 커지고 커진 얼음입자가 승화 건조에 의해 제거되면 커피박 내부에 큰 기공이 형성되어 커피박의 열수추출 효율을 더욱 증가시킬 수 있다.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 .
상기 동결속도는 커피박 표면온도를 기준으로 얼음입자의 크기형성에 중요한 0℃에서 -5℃ 까지 냉각되는데 100~150분이 소요되도록 하는 것이 바람직하다.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.
다음은 상기 커피박 분말을 가열용기에 넣고 물을 혼합하여 가열하며, 물 100 중량부 기준 커피박 분말 10~30 중량부를 혼합하는 것이 적당하고 상기 가열은 50~70℃에서 50~100분간 1차 가열한 후 100~120℃에서 10~30분간 2차 가열한다.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.
커피박에 함유된 클로로겐산을 포함한 폴리페놀계 유효성분은 고온에서 가열하면 파괴되는 문제가 있고, 저온에서 가열하면 물에 용출되는 양이 적으며, 이에 따라 저온에서 장기간 가열하면 커피박에 함유된 인체 무익한 성분이 용출될 수 있다.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.
따라서 본 발명에서는 70℃ 이하의 낮은 온도에서 먼저 1차 가열추출한 후 100℃ 이상의 높은 온도에서 짧게 2차 가열추출하여 커피박의 폴리페놀 성분 파괴를 최소화하면서 물에 좀 더 많이 용출되도록 한다.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.
그런데 커피박에는 아직도 카페인이 많이 함유되어 있어서 커피박 추출음료를 장기간 과잉 섭취하면 카페인에 의한 신경과민, 근육경련, 불면증 등의 부작용이 생길 수 있고 골밀도가 낮아져 골다공증의 원인이 되는 단점이 있다.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.
이러한 문제를 방지하기 위하여 상기 열수추출시 물에 커피박 분말과 함께 녹차 잎을 첨가하여 가열하는 것이 바람직하며, 물 100 중량부 기준 녹차 잎 1~10 중량부를 첨가하는 것이 적당하다.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.
녹차 잎에는 비타민 C가 레몬의 5~8 배나 함유되어 있고 노화억제, 암 예방, 식중독 방지 등 여러 가지 질병의 예방과 억제 효과를 나타내는 카테킨(catechin) 성분이 다량 함유되어 있어서 영양의 불균형과 환경오염에 시달리는 현대인에게 유익한 식품이다.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.
녹차의 쌉싸름한 맛은 카테킨이라 불리는 탄닌(tannin) 성분 때문이며, 항산화 작용을 하는 폴리페놀의 한 종류인 카테킨은 녹차 한 잔에 대략 100㎎이 들어 있고 그 중 가장 강력한 항산화 성분인 EGCG(epigallocatechin-3-gallate)는 비타민 C보다 항산화 효능이 20 배나 높은 것으로 알려져 있다.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.
카테킨 성분은 위암, 폐암 등을 예방하고 혈압을 낮추며 소화기관 내에서의 콜레스테롤의 흡수를 저해하고 지질의 체내 침착을 억제하여 지방간이나 동맥경화를 예방하며, 체내 세포가 바이러스에 감염되는 것을 막는 효능이 있다.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.
이러한 카테킨 성분은 커피박에 함유된 카페인과 잘 결합하는 성질이 있어서 서로 쉽게 결합하여 침전물을 형성하기 때문에 체내에서 카페인의 흡수를 저해하며, 차 특유의 아미노산인 테아닌(theanine)이 카페인의 활성을 저해하고 카페인을 불용성으로 전환하여 침전시키므로 카페인의 작용을 저하시키며, 테아닌에는 카페인에 의한 수면저해작용을 억제하는 효능도 있다.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.
녹차 잎에도 커피박과 같이 카페인이 많이 함유되어 있으나, 녹차 잎을 열수추출하면 카페인은 물에 약 60% 정도가 우러나고 카테킨은 대부분 용출되므로 녹차 잎의 카테킨이 커피 카페인에 의한 건강상의 문제를 해소할 수 있으며, 높은 항산화 능력으로 인하여 커피박 추출액의 저장성이 향상된다.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.
커피박에 함유된 유효성분의 용출을 촉진하기 위하여 상기 가열하는 물에 미네랄을 첨가하거나, 해양심층수 또는 알칼리 이온수를 사용할 수 있다.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.
물이 가열됨에 따라 물 운동이 활발해지고 미네랄 또한 물의 움직임에 따라 활발히 운동하게 되며, 운동에너지가 증가한 미네랄 입자는 물 입자보다 커피박 분말입자에 좀 더 충격을 가하여 커피박에 함유된 유용성분이 물속에 좀 더 용출되도록 한다.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.
또한, 물의 온도가 100℃ 이상에서는 과열 현상에 의해 외부로부터 작은 충격을 받거나 먼지 등 이물질이 혼입되면 갑자기 기포가 발생하면서 폭발적으로 끓어올라 돌비현상이 일어나게 되는데, 저온에서 추출 후 100~120℃의 고온으로 가열하면 첨가된 미네랄 입자로 인하여 열수 내부에 기포의 발생과 파괴가 반복되고 이에 의해 커피박에 진동을 가하게 되어 커피박의 성분이 물속에 좀 더 용출되며, 이러한 입자는 물이 과열되기 전에 미리 물속에 함유되어 있으므로 물이 과열된 후 이물질에 의해 발생하는 돌비현상은 거의 발생하지 않는다.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.
상기의 미네랄로서 칼슘, 마그네슘, 칼륨, 나트륨, 아연 등이 바람직하고 칼슘이 더욱 바람직한데, 커피의 카페인 성분은 칼슘의 흡수를 방해하는 성질이 있으므로 칼슘을 보충하여 이를 보완하는 효과를 얻을 수 있다.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.
상기와 같이 물에 미네랄을 첨가하는 대신에 상기 물로서 미네랄 성분이 풍부한 해양심층수 또는 알칼리 이온수를 사용할 수 있다. 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.
해양심층수는 일반적으로 수심 300m 이상의 해양에서 얻는 물로서 취수지역에 따라 차이가 있으나 통상 pH 7.5~8.0 정도의 약 알칼리성을 나타낸다.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.
태양광이 도달하지 않는 심해에서는 영양물질을 소비하는 식물 플랑크톤이 없고 광합성이 일어나지 않아서, 수심 깊은 곳에서 취수한 해양심층수에는 질소, 인, 규산 등의 무기영양소가 풍부하고 마그네슘, 칼슘, 칼륨, 나트륨 등의 다양한 미네랄과 아연, 셀렌, 망간 등의 미량원소가 다량 존재하고 있다.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.
또한, 대기나 유입수에 의한 오염이 없고 표층수에 비하여 생균수가 많지 않을 뿐만 아니라 일반세균이 오염되지 않아서 지표수나 지하수에 비해 청정도가 우수하며, 용존되어 있는 금속이온들의 작용으로 활성산소에 대한 탁월한 소거능이 있는 것으로 알려져 있다.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. .
알칼리성인 탈염 해양심층수를 추출용매로 사용하면 추출액의 pH가 약 알칼리성을 띠어서 산성식품인 커피로 인한 인체의 산성화를 막고 해양심층수에 함유된 미네랄 성분이 뼈 손실을 보충하면서 커피박의 유용성분 용출을 촉진하며, 또한 해양심층수의 유용성분이 부가되는 효과가 있다.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.
알칼리 이온수는 물에 전기적인 힘을 가하여 음극 쪽에 모인 것을 얻는 전기분해수로 미네랄이 풍부하며, 본 발명에서는 pH 8~9의 것을 사용할 수 있다. 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.
상기의 열수추출이 완료되면 이를 여과하여 추출액 중 고형물을 제거함으로써 커피박 열수추출액을 얻을 수 있으며, 상기 열수추출시 커피박에 함유된 성분 중 전분이나 유리당과 같은 침전물질이 물에 용출될 수 있고 이러한 침전물질이 부패하기 쉬워서 변색시키거나 부패시키는 등 품질변화를 야기하므로 저장성을 떨어뜨리게 된다.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.
이를 방지하기 위하여 상기 열수추출액 중의 침전물질을 침전·제거하는 것이 바람직한데, 열수추출액을 정치(stationary)하여 침전물질을 침전시키면 입자가 큰 물질은 짧은 시간 내에 제거가 가능하나 입자가 미세한 물질은 빨리 침전되지 않아서 쉽게 제거하기 어렵다.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.
따라서 열수추출액 중의 미세입자를 좀 더 빨리 침전시키기 위하여 상기 열수추출액을 0~5℃의 냉장조건에서 1~3일간 정치(定置)하여 열수추출액 중의 침전물질을 침전시킨 후 상등액을 취하여 침전물질을 제거하는데, 상기와 같이 열수추출액을 냉장조건에서 침전시키면 중력에 의한 침전뿐만 아니라 용액 중에 용해된 용질이 온도강하에 따른 용해도의 감소에 의해 석출하여 침전되므로 침전물질의 제거 효율을 증가시킬 수 있다.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.
또한, 상기 침전은 0℃와 5℃ 사이에서 온도의 상승 및 강하가 10~30분을 주기로 반복되도록 하면서 정치하는 것이 좀 더 바람직하며, 온도를 주기적으로 변화시키면 침전물질의 석출이 촉진되어 침전속도가 증가하는 효과가 있다.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.
상기와 같은 커피박 추출액의 제조방법은 열수추출 과정에서 커피박의 유용성분 파괴를 최소화하면서 추출 수율을 높일 수 있으며, 추출액 중의 침전물질과 부패물질이 제거되어 저장성이 우수해지도록 할 수 있다.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.
상기 열수추출액을 얻기위한 열수추출에서 여과후 남겨진 고상의 1차 추출물을 발효주정과 혼합한 다음, 이를 50~65℃의 온도조건에서 3~9시간 가열하여, 고상의 1차 추출물로부터 폴리페놀 유효성분을 추출한 알코올추출액을 얻을 수 있다. 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.
열수를 이용하여 추출하지만, 이러한 열수는 폴리페놀화합물을 모두 추출하기 어려운 명백한 한계가 존재하고 있다.However, these hydrothermal fluids have obvious limitations that make it difficult to extract all the polyphenol compounds.
이러한 한계를 극복하기 위해, 열수추출 이후에 버려지는 고상의 1차 추출물을 사용하여 폴리페놀 유효성분을 추가로 추출한다. 즉, 고상의 1차 추출물로부터 폴리페놀 유효성분을 추출하기 위해 용매로 물 대신 발효주정을 사용한 것이다. 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.
열수 추출과 발효주정 추출을 복합적으로 사용하는 경우 커피박의 유효성분인 폴리페놀의 추출 수율을 증대할 수 있다.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.
이때, 50~65℃의 온도조건은 가열된 발효주정을 고상의 1차 추출물에 혼합하여 달성하거나, 발효주정과 고상의 1차 추출물을 혼합한 다음 가열하는 과정을 통해 달성한다.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.
상기 추출 시간이 3시간 미만이거나 추출 온도가 50℃ 미만이면 고상의 1차 추출물에 포함된 폴리페놀 유효성분이 충분하게 추출되지 않는다. 또한, 추출 온도가 65℃를 초과하면 발효주정에 포함된 알코올이 기화되어 폭발하는 문제가 발생될 수 있다. 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.
이때, 고상의 1차 추출물과 발효주정의 함량비(중량% 기준)는 2 : 8 내지 4 : 6의 범위를 사용한다.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.
이러한 발효주정은 곡류나 서류를 원료로 하여 알코올을 발효시킨 조주정(crude alcohol)을 증류한 것으로서, 적절한 발효주정의 알코올 농도는 60 내지 80%이다.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%.
또한, 발효주정의 알코올 농도는 첨가되는 정수로서 조정되는 것으로, 발효주정의 함량(즉, 알코올 농도)이 80%를 초과하거나 60% 미만일 경우, 불순물이 다량 발생하여 순도가 낮아지거나, 추출되는 폴리페놀 함량이 낮아지는 문제가 발생될 수 있다.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.
이후 상기 열수추출액과 알코올추출액을 혼합하여 폴리페놀 등의 유효성분이 함유된 커피박 추출액을 얻을 수 있다. 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.
이하, 본 발명을 하기의 실시예, 시험예에 의거하여 좀 더 상세하게 설명한다.Hereinafter, the present invention will be described in more detail with reference to the following examples and test examples.
단, 하기의 실시예는 본 발명을 예시하기 위한 것일 뿐, 본 발명이 하기 실시예에 의해 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 치환 및 균등한 타 실시예로 변경할 수 있음은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어서 명백할 것이다.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.
<실시예 1>≪ Example 1 >
커피박의 표면온도를 기준으로 0℃까지 냉각하고 이후 동결속도를 낮추어 0~-5℃의 결빙구간이 120분 소요되도록 하고 -38℃까지 냉각시킨 다음, 25 torr에서 얼음입자를 승화시켜 진공동결건조하였다.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.
상기 커피박의 분말 1㎏과 녹차 잎 250g을 가열용기에 담고 여기에 pH 8의 알칼리 이온수 5㎏을 부은 다음 뚜껑을 덮어서 가열하였으며, 가열은 60℃에서 80분간 가열한 후 승온시켜 110℃에서 20분간 가열하고 자연냉각시켰다.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.
상기 냉각된 가열물을 체에 걸러 고상의 1차 추출물과 열수추출액을 분리하여 얻었으며, 이때 열수추출액 중의 가용성 고형물 함량은 2.8 중량%이었다.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.
상기 고상의 1차 추출물 0.8kg과 알코올 함량이 70%인 발효주정 3.2L를 혼합하고, 65℃에서 4시간 가열하면서 추출하고, 여과하여 알코올추출액과 고상의 2차 추출물을 분리하여 얻었다. 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.
상기 열수추출액과 알코올추출액을 혼합하고 여과하여 커피박 추출액을 제조하였다. The hot water extract solution and the alcohol extract solution were mixed and filtered to prepare a coffee ground extract.
<실시예 2>≪ Example 2 >
상기 실시예 1에서, 열수추출액을 3℃로 운전되는 냉장고에 2일간 넣어둔 후 상등액을 따라내어 바닥에 가라앉은 침전물을 제거한 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 커피박 추출액을 제조하였다.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.
<시험예 1> 폴리페놀의 함량 분석<Test Example 1> Content analysis of polyphenol
총 폴리페놀 함량은 폴린-데니스(Folin-Denis)법으로 측정하였다. 추출액 0.1mL에 폴린-시오칼테이유(folin-ciocalteu) 시약 50 μL를 첨가하여 혼합한 후 4분간 실온에서 반응시킨 다음 20 % 무수탄산나트륨 포화용액 1.5 mL를 첨가하여 2분간 반응시키고 760 nm에서 흡광도를 측정하였다. 총 폴리페놀 함량은 클로로겐산(chlorogenic acid)을 이용하여 작성한 표준곡선으로부터 구하였다. 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.
커피박 추출액의 총 폴리페놀 함량은 3,839μg/mL으로, 커피 생두 추출액의 총 폴리페놀 함량 4,786μg/mL와 비교하여 약 80%의 수준으로, 본 발명에 의해 커피박에서도 커피의 유용성분이 다량으로 추출되는 것이 확인된다. 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.
<시험예 2> 항산화 활성 측정≪ Test Example 2 >
상기 커피박 추출액의 시료를 공기와 접촉한 상태에서 상온에서 5 일간 보관한 다음, Blois 방법을 이용하여 DPPH(1,1-diphenyl-2-picrylhydrazyl) 라디칼 소거활성을 측정하였다.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.
시료를 1 ㎖씩 취하여 0.2 mM DPPH 0.5 ㎖를 가한 후 37 ℃의 항온수조에서 30 분간 반응시켰으며, 분광광도계를 이용하여 517 ㎚에서 흡광도를 측정하고 아래의 계산식에 의거 환산하여 그 결과를 하기 표 1에 나타내었다.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 라디칼 소거능(%)=(1-시료첨가구의 흡광도/무첨가구의 흡광도)×100* DPPH radical scavenging activity (%) = (1-absorbance of sample added / absorbance of non-additive) x 100
커피박 추출액의 DPPH 라디칼 소거능은 실시예 1의 경우에 56%, 실시예 2의 경우에 62%로, 커피 생두 추출액의 DPPH 라디칼 소거능 72%와 비교하여 약 78%, 86%의 수준으로, 본 발명에 의해 커피박에서도 항산화성능이 있는 것이 확인되고, 이로 인해 커피박 추출액을 장기간 보관하여도 쉽게 산화되지 않으므로 오랫동안 보관하는 것이 가능하다. 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.
또한 열수추출액 중의 침전물질을 제거하면 항산화 성능이 증가함을 알 수 있다.In addition, the removal of the precipitate in the hot water extract increased the antioxidant capacity.
<시험예 3> 저장성 분석≪ Test Example 3 >
상기 실시예 1 및 2의 커피박 추출액을 상온의 공기와 접촉된 상태로 정치한 다음 육안관찰하여 수면에 거품이 발생하거나 변취(變臭)가 처음 감지된 날을 부패발생일로 하여 3회 반복 측정하고 평균값을 하기 표 3에 나타내었다.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.
(일)Corruption Date
(Work)
실시예 2로부터 열수추출액 중 부패가능물질인 침전물을 제거하는 것이 저장성 향상에 효과적인 것이 확인된다. 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)
상기 가열에 의한 혼합물을 100~120℃에서 2차 가열하는 단계;
상기 혼합물을 여과하여 열수추출액과 고상의 1차 추출물을 분리하여 얻는 1차 추출단계;
상기 고상의 1차 추출물과 발효주정을 혼합하여 추출하고 여과하여 알코올추출액과 고상의 2차 추출물을 분리하여 얻는 2차 추출단계; 및
상기 열수추출액과 알코올추출액을 혼합하고 여과하여 커피박 추출액을 얻는 단계;를 포함한 커피박 추출액의 제조방법. 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.
상기 커피박 분말은 커피박을 표면온도 기준 0℃에서 -5℃ 까지 냉각되는데 100~150분을 소요하는 조건으로 진공동결건조한 것임을 특징으로 하는 커피박 추출액의 제조방법.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.
상기 1차 가열은 50~100분간, 상기 2차 가열은 10~30분간 실시하는 것을 특징으로 하는 커피박 추출액의 제조방법.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.
상기 열수추출액을 0~5℃의 냉장조건에서 1~3일간 정치한 후 침전물을 제거하는 것을 특징으로 하는 커피박 추출액의 제조방법.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.
상기 2차 추출단계에서 알코올 함량이 60~80%인 발효주정을 용매로 사용하고, 50~65℃에서 3~9시간 추출하는 것을 특징으로 하는 커피박 추출액의 제조방법. 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.
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KR20210125203A (en) * | 2020-04-08 | 2021-10-18 | 정원철 | Antibacterial composition containing coffee waste extract |
KR102364057B1 (en) * | 2021-01-26 | 2022-02-17 | 한국식품연구원 | Method for microorganism cryoprotectant using coffee residue |
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KR20210030677A (en) * | 2019-09-10 | 2021-03-18 | 최문석 | Raw Rice Wine Containing Coffee, and Method for Manufacturing the Same |
KR20210125203A (en) * | 2020-04-08 | 2021-10-18 | 정원철 | Antibacterial composition containing coffee waste extract |
KR102364057B1 (en) * | 2021-01-26 | 2022-02-17 | 한국식품연구원 | Method for microorganism cryoprotectant using coffee residue |
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