KR20190063235A - Manufacturing method of coffee bean and coffee composition using whey - Google Patents

Abstract

The present invention relates to a method for preparing a coffee beverage containing whey. The coffee beverage prepared according to the present invention contains whey having various nutritional and physiologically active functions, which not only shows functionality but also has an effect of enhancing taste and flavor. In addition, whey, which is abandoned cheese processing residue, is utilized to enhance the economic value.

Description

Technical Field [0001] The present invention relates to a coffee bean and a coffee composition using whey,

The present invention relates to a coffee bean using a whey and a process for preparing the coffee composition, and more particularly, to a process for producing a coffee bean which is a process of mixing and fermenting whey, which is a by-product of coffee bean and cheese, As an extraction solvent, and to a process for producing the coffee composition.

Although whey has been mostly discarded as a byproduct of cheese production, whey production has been increasing along with domestic cheese production, and interest in the development of processed products using whey has been growing. Whey contains 85 ~ 90% of the raw material oil into the whey during cheese production, so protein, lactose, minerals and vitamins are quite high. In addition, whey has recently been attracted attention as a new food ingredient and food additive because of its various functional properties such as excellent emulsification, foaming, bubble formation, gelatinization and solubility.

Currently, industrial use of whey is widely used in dairy, bakery, confectionery, post-consumer, syrup, meat products, fermented products, and food fortification in foreign countries. However, in Korea, the function of whey proteins has been studied very little, and there are few studies on the development of food through whey processing.

Whey has various nutritional and physiologically active functions and has been reported to have various functions such as antioxidant effect, nutritional enhancement, prevention of colorectal cancer, cholesterol regulation and immunity enhancement. Therefore, if the functional whey is used for the development of functional beverage, the value of the whey will be increased.

On the other hand, coffee beverages are a favorite drink in the world today, and the coffee industry is still developing.

However, despite the development of the coffee industry, coffee drinks have a disadvantage that the menu is very limited. Since most of the coffee beverages currently sold are confined to specific menus, development of coffee beverages having new coffee flavors and functions is required to secure competitiveness.

Korean Patent No. 10-1549304 discloses a coffee beverage using red ginseng concentrate and Korean Patent No. 10-1314132 discloses a process for preparing a latte beverage containing Hovenia dulcis, There has been no disclosure of a method for producing a coffee beverage utilizing the above method.

Korean Patent Publication No. 10-1549304 Korean Patent Registration No. 10-1314132

The present inventors have studied a method for utilizing whey having various nutritional and physiologically active functions, and have made a coffee bean and a coffee composition using whey, The inventors of the present invention have completed the present invention by confirming that coffee beverages contain not only whey components but also various nutritional and physiological activities as well as taste and flavor.

Accordingly, it is an object of the present invention to provide a coffee bean and a method for producing a coffee composition using whey which can improve the functionality, taste and flavor of a coffee beverage.

In order to achieve the above object,

The present invention relates to a process for preparing coffee bean sprouts, which comprises mixing coffee beans and whey;

A fermentation step of fermenting the coffee bean paste mixture;

A drying step of drying the coffee bean sprouts having undergone the fermentation step so as to have a water content of 1 to 10%; And

And a roasting step of roasting the coffee bean sprouts which has undergone the drying step by applying heat thereto.

The step of preparing the coffee bean sprouts mixture may be characterized by mixing coffee bean sprouts and whey at a weight ratio of 1: 0.1-30.

The fermentation step may be characterized in that the coffee bean sprout mixture is fermented for 12 to 72 hours at a temperature range of 25 to 60 ° C.

The present invention also relates to a process for producing a coffee powder, comprising the steps of: pulverizing a coffee bean to prepare a coffee powder;

A coffee extract preparation step of extracting the coffee powder with whey;

A step of preparing a coffee stock solution for aging the coffee extract; And

And a sterilization step of sterilizing the coffee stock solution.

The step of preparing the coffee extract may be performed at a temperature ranging from 1 to 10 ° C for 1 to 30 hours.

The step of preparing the coffee stock solution may be characterized by aging the coffee extract at a temperature range of 7 to 15 DEG C for 24 to 96 hours.

The sterilization may be performed at 100 to 150 ° C for 5 to 30 seconds.

The coffee beverage produced by using the coffee bean or coffee composition prepared according to the present invention has various nutritional and physiological functions as well as improving the taste and flavor by containing the whey ingredient.

In addition, the use of whey, which is an abandoned cheese processing residue, has the effect of improving the economic value.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a simplified process for producing a coffee bean according to the present invention.
Fig. 2 is a flow chart of a process for producing a coffee composition according to the present invention.

Hereinafter, the present invention will be described in detail.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary meanings and the inventor may properly define the concept of the term to describe its invention in the best possible way It should be construed as meaning and concept consistent with the technical idea of the present invention.

The present invention relates to a process for preparing coffee bean sprouts, which comprises mixing coffee beans and whey;

A fermentation step of fermenting the coffee bean paste mixture;

A drying step of drying the coffee bean sprouts having undergone the fermentation step so as to have a water content of 1 to 10%; And

And a roasting step of roasting the coffee bean sprouts which has undergone the drying step by applying heat thereto.

Hereinafter, the present invention will be described in detail by steps.

The process for producing a coffee bean according to the present invention comprises a step of preparing a coffee bean mixture which mixes coffee beans and whey.

The green coffee or green coffee bean means that after harvesting the coffee cherry, the peel and pulp are removed and the obtained inner seed is dried. In other words, it refers to greenish green before roasting.

The whey means by-products produced when milk is made into cheese.

The whey contains lactic acid bacteria used in cheese production.

It is a pale yellow liquid with most of the water occupying 4-5% by weight of lactose, 1% by weight of protein, fat and ash. The composition and production amount of whey depends on the type of cheese. Since whey contains a relatively large amount of water-soluble proteins such as albumin, it is widely used as a raw material for milk powder for children, and is mainly used as raw materials for confectionery and fermentation .

Whey can be obtained by solidifying the milk, separating the solid curd and collecting the remaining liquid.

Whey has various nutritional and physiologically active functions and has been reported to have various functions such as antioxidant effect, nutritional enhancement, prevention of colorectal cancer, cholesterol regulation and immunity enhancement. In addition, the whey protein powder extracted from whey has all the amino acids needed by the human body, and the digestion rate is high.

Here, in the step of preparing the coffee bean sprouts mixture, coffee beans and whey are mixed at a weight ratio of 1: 0.1-30.

More specifically, coffee beans and whey can be mixed in a weight ratio of 1: 0.1 to 30, preferably 1: 0.5 to 20, and more preferably 1: : 1 to 10 weight ratio.

If the whey is mixed at less than 0.1 part by weight with respect to 1 part by weight of the coffee bean, the fermentation of the mixture of coffee bean and whey may not be sufficiently carried out. If the whey is mixed in an amount exceeding 30 parts by weight, Whey is consumed and can be uneconomical.

The process for producing coffee beans according to the present invention comprises a fermentation step for fermenting the coffee bean seed mixture.

In the fermentation step, the fermentation is carried out by the lactic acid bacteria contained in the whey.

The fermentation step may be characterized in that the coffee bean sprout mixture is fermented for 12 to 72 hours at a temperature range of 25 to 60 ° C.

More specifically, the coffee bean sprouts mixture can be fermented in the temperature range of 25 to 60 DEG C for 12 to 72 hours, preferably in the temperature range of 30 to 50 DEG C for 12 to 72 hours, Preferably 30 to 46 < 0 > C for 12 to 72 hours.

If the temperature and the time range described above are exceeded, the fermentation may not be sufficiently performed, or unnecessary energy and time may be required.

The fermentation step may be performed using a space in which the temperature can be kept constant, or a fermenter and a fermenter in which the temperature is kept constant.

The method for producing coffee beans according to the present invention includes a drying step of drying the coffee bean sprouts having undergone the fermentation step so that the water content is 1 to 10%.

If the moisture content of the coffee bean sprout mixture after the fermentation step is out of the moisture content range described above, roasting may not be performed properly and the quality of the coffee bean may be deteriorated.

The method of manufacturing coffee beans according to the present invention includes a roasting step in which the coffee bean paste mixture having been subjected to the drying step is heated and roasted.

The roasting step expands the tissue of the coffee beans by applying heat to harmonize components such as moisture, fat, fiber, saccharide, and caffeine of the green beans.

In the roasting step, the coffee bean paste mixture having been subjected to the drying step may be roasted for 10 to 60 minutes by applying heat at a temperature in the range of 200 to 250 ° C, preferably 20 to 20 ° C in a temperature range of 220 to 230 ° C, For 40 minutes.

The taste and flavor of the coffee bean may vary depending on the temperature of the heat applied in the roasting step and the roasting time.

The present invention also relates to a process for producing a coffee powder, comprising the steps of: pulverizing a coffee bean to prepare a coffee powder;

A coffee extract preparation step of extracting the coffee powder with whey;

A step of preparing a coffee stock solution for aging the coffee extract; And

And a sterilization step of sterilizing the coffee stock solution.

Hereinafter, the present invention will be described in detail by steps.

The step of preparing the coffee powder is a step of pulverizing and pulverizing the coffee beans using a pulverizer.

Crushing the coffee beans may cause the bean coffee powder to dissolve and dissolve when placed in water, or the coffee beans may be pulverized to maximize the surface area to allow extraction to occur.

Further, the taste and aroma of the coffee beans can be determined according to the size of the ground beans.

The coffee extract preparation step is a step of extracting coffee powder prepared by pulverizing a coffee bean into whey.

The extraction can be carried out by placing the coffee powder on a paper filter, and then dropping the whey one by one at regular intervals.

In addition, the extraction can be performed by using the coffee powder as the extraction solvent of whey.

The step of preparing the coffee extract may be performed at a temperature ranging from 1 to 10 ° C for 1 to 30 hours.

More specifically, the coffee powder can be extracted with whey as an extraction solvent at a temperature range of 1 to 10 ° C for 1 to 30 hours, preferably at a temperature range of 2 to 8 ° C for 3 to 25 hours And more preferably in the temperature range of 3 to 6 캜 for 5 to 24 hours.

If the extraction is carried out under the above-described temperature and time range, the whey ingredient and caffeine may not be properly contained, and unnecessary time may be required.

When extracting at a low temperature lower than room temperature for a long time, the content of caffeine in the coffee extract can be reduced as compared with the case of extracting at a high temperature. At this time, when the extraction time is increased while the solvent permeation rate is low at a low temperature per unit time, the caffeine extraction amount gradually increases.

The step of preparing the coffee stock solution is a step of aging the coffee extract.

The step of preparing the coffee stock solution may be characterized by aging the coffee extract at a temperature range of 7 to 15 DEG C for 24 to 96 hours.

The aging step has an effect of prolonging at a low temperature for a long time, so that the taste and flavor of the coffee stock solution becomes richer.

The sterilization step is a step of sterilizing the coffee stock solution, and may be performed to kill fungi, bacteria, and the like that may be contained in the coffee stock solution.

The sterilization may be performed at 100 to 150 ° C for 5 to 30 seconds.

If sterilization is carried out under the above temperature and time range, the bacteria may not be killed sufficiently or unnecessary time and energy may be required.

Coffee beverages can be prepared using coffee beans or coffee compositions prepared according to the present invention. Coffee beverages can also be prepared by adding sweet taste additives such as sugars for taste and taste.

Coffee beverages can be prepared in the form of coffee beans, mixed coffee, instant coffee and canned coffee, and can be prepared using methods known in the art.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

Example 1 Production of Coffee Bean Using Whey

The whey, a by-product of coffee green beans and cheese production, was mixed at a weight ratio of 1: 1 and fermented at 35 ° C for 48 hours.

The fermented coffee bean paste mixture was dried to a moisture content of 10% or less, and then dried coffee beans were roasted to prepare coffee beans.

The prepared coffee beans were pulverized and pulverized, followed by extraction with hot water to prepare coffee beans, which resulted in improved flavor of the coffee.

Example 2 Preparation of Coffee Composition Using Whey

The coffee powder obtained by pulverizing the coffee beans was placed on a filter in a Dutch coffee-making vessel, and then whey was dropped dropwise at a temperature of 4 캜 for 6 hours.

The extracted coffee extract was aged at a temperature of 10 ° C for 24 hours, and the aged coffee liquid was sterilized at 130 ° C for 30 seconds to prepare a coffee composition.

The prepared coffee composition had a unique flavor and flavor, and the preparation of latte with the addition of milk improved the sweetness.

Claims (7)

A step of preparing a coffee bean paste mixture of coffee beans and whey;
A fermentation step of fermenting the coffee bean paste mixture;
A drying step of drying the coffee bean sprouts having undergone the fermentation step so as to have a water content of 1 to 10%; And
And a roasting step of roasting the coffee bean sprouts which have undergone the drying step by applying heat thereto.
The method according to claim 1,
Wherein the step of preparing the coffee bean sprouts comprises mixing coffee beans and whey at a weight ratio of 1: 0.1 to 30.
The method according to claim 1,
Wherein the fermentation step comprises fermenting the coffee bean sprouts mixture at a temperature range of 25 to 60 DEG C for 12 to 72 hours.
Pulverizing the coffee bean to prepare a coffee powder;
A coffee extract preparation step of extracting the coffee powder with whey;
A step of preparing a coffee stock solution for aging the coffee extract; And
And a sterilization step of sterilizing the coffee stock solution.
5. The method of claim 4,
Wherein the step of preparing the coffee extract is carried out at a temperature ranging from 1 to 10 ° C for 1 to 30 hours.
5. The method of claim 4,
Wherein the step of preparing the coffee stock solution comprises aging the coffee extract at a temperature ranging from 7 to 15 占 폚 for 24 to 96 hours.
5. The method of claim 4,
Wherein the sterilization step is performed at 100 to 150 DEG C for 5 to 30 seconds.

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