KR20200004250A - Buckwheat for making coffee and its manufacturing method - Google Patents

Abstract

The present invention relates to a buckwheat for producing coffee combined with coffee beans and suitable for producing coffee and to a producing method thereof, The roasted buckwheat is produced by roasting buckwheat rice grains removing the buckwheat shell from buckwheat rice steaming the buckwheat. The buckwheat for producing coffee is produced by crushing the roasted buckwheat together with coffee beans and has improved softer taste and better taste while maintaining the unique aroma of the coffee. In addition, health promotion with nutrients contained in the buckwheat is advantageous and the intake of caffeine is relatively reduced.

Description

Buckwheat for making coffee and its manufacturing method

The present invention relates to buckwheat for coffee production and a method for manufacturing the same, and more particularly, to a buckwheat for coffee production and a method for producing the same, which can be combined with coffee for drinking.

Buckwheat is a cultivated plant in the early years of the grass family, and the buckwheat cultivars are commonly used as buckwheat (Fagopyrum esculentum) and bitter buckwheat (Fagopyrum tataricum), and buckwheat is mainly grown in Korea.

The buckwheat is used in various foods and recipes, such as buckwheat noodles, buckwheat jelly, buckwheat dumplings, buckwheat sugar and buckwheat acid, folk remedies are known to have a prophylactic and therapeutic effect such as hypertension, diabetes, obesity.

In addition, coffee can be divided into two types: refined seeds of evergreen shrub belonging to the genus, and coffee beans and instant brewed coffee which are roasted and ground and roasted with steam or hot water. In caffeine has a higher amount of caffeine than instant coffee and has a better taste and aroma.

In recent years, coffee is not a favorite food but a necessity, and it is deeply ingrained in the lives of modern people.However, excessive drinking of caffeine poses a harmful problem due to caffeine. To cope with the hazards, various types of coffee products such as low caffeine coffee, decaf coffee, and substitute coffee have been developed.

The caffeine-free caffeine-free coffee, substitute coffee has a limit to replace the coffee, and in the prior art related to low-caffeine coffee, the coffee beans powder in patent document 1 with butylene glycol and water three times extraction and cooling process Disclosed is a method for preparing a coffee bean extract after filtration and concentration, and Patent Document 2 discloses that 50 parts by weight of mixed powder of persimmon leaf powder, buckwheat leaf powder and goji leaf powder, 5 parts by weight of taurine and 45 parts by weight of coffee beans powder. It discloses a coffee powder composition for anti-obesity characterized by the above-mentioned, Patent document 3 germinated coffee beans (coffee green beans) germinated coffee beans grown to sprout out of fermented with lactic acid bacteria, germinated coffee powder produced by drying and grinding The germinated buckwheat flour produced by sprouting buckwheat and sprouted with lactic acid bacteria was then fermented by lactic acid bacteria, and then dried and pulverized. It discloses a method for producing germinated coffee powder to which added and mixed germinated buckwheat flour is added, and Patent Document 4 (In addition, 400 to 1500 parts by weight of water is added to 100 parts by weight of buckwheat powder to start foaming. Further heating for 15 to 40 minutes to provide a buckwheat taste; providing a liquid coffee comprising coffee and sugar, prim or a mixture thereof mixed with hot water; 30 to 50% by weight of the buckwheat taste and liquid coffee 50 It is disclosed a method for producing a liquid coffee comprising buckwheat, characterized in that it comprises a step of mixing ~ 70% by weight; and heating the mixture again until foaming occurs.

Applicants of the present invention have completed the present invention by uniformly processing buckwheat to produce coffee with improved flavor while maintaining the palatability of the coffee beans in combination with coffee beans.

KR 10-1657348 B KR 10-0595057 B KR 10-2017-0035449 A KR 10-00906289 B

The problem to be solved by the present invention relates to the provision of buckwheat for coffee production and its manufacturing method, and more particularly for preparing a coffee having a more improved flavor while blending with the beans while maintaining the palatability of the coffee beans It is an object to provide buckwheat and its manufacturing method.

Method for producing a buckwheat for coffee production as a means of solving the problem according to the present invention is a). First step of manufacturing buckwheat rice by steaming the selected buckwheat in a steamer with steam, and then dried to produce dried buckwheat rice, b) And a third step of removing the buckwheat husks from the dried buckwheat rice of the first step to obtain buckwheat kernels and c) a third step of obtaining roasted buckwheat so that the stripped buckwheat kernels obtained in the second step are brown.

The buckwheat is high in protein and fiber, and low in fat and sugar, which is good for high blood pressure and diabetes, and contains essential amino acids lysine, iron, phosphorus, zinc, minerals, and vitamin B. In particular, the content of antioxidant (vitamin P) is much higher than other grains, and the content of rutin (vitamin P) is higher than that of fagotyrum (Fagopyrum esculentum). It is known that by enhancing the resistance to prevent cerebral hemorrhage, a good effect as a therapeutic agent for various vascular diseases, and to increase digestive absorption.

The bitter buckwheat (Fagopyrum tataricum) is a plant belonging to the taxonomy in taxonomy, and the short buckwheat (Fagopyrum esculentum) has a triangular rhombus shape, the bitter buckwheat is round like barley or rice. Sweet buckwheat is easily peeled off, but the bitter buckwheat is difficult to peel off, which causes the bitter taste of bitter buckwheat, and the bitter and savory taste of buckwheat is similar to the taste of coffee but has different characteristics. have.

The buckwheat selected in the present invention is more suitable, but not limited to, bitter buckwheat (Fagopyrum tataricum).

Method of producing buckwheat for coffee production as a means of solving the problem for achieving the another object according to the present invention a). Obtained buckwheat rice by steaming the selected buckwheat with steam in a steamer, and then dried to produce dried buckwheat rice, b) to remove the buckwheat shell from the dried buckwheat rice of the first step to obtain buckwheat rice kernels C) a third step of preparing roasted buckwheat by roasting the peeled buckwheat rice kernel obtained in the second step to brown. The roasted buckwheat prepared in the third step is blended with coffee beans in a weight ratio of 1 to 1 to 1.5, and pulverized to make a fourth step of preparing buckwheat for coffee production.

The buckwheat for coffee production prepared according to the production method of the present invention has an effect of further improving the soft taste and the delicious taste while maintaining the inherent aroma of coffee even when the coffee is prepared by mixing it with coffee beans.

In addition, by in combination with coffee, the intake of coffee is relatively reduced and the intake of caffeine is also reduced, and the nutritional ingredients contained in the buckwheat have the characteristic of promoting health benefits.

Hereinafter, the present invention will be described in more detail with reference to specific examples, preparation examples, and test examples for carrying out the present invention, but the present invention is not limited by the following description.

Referring to the method of manufacturing buckwheat for coffee production according to the present invention in more detail, the first step of the present invention is to remove the foreign material, etc. from the buckwheat raw material and washed with water several times to prepare a buckwheat was selected, then buckwheat using the buckwheat selected After the rice is prepared, the buckwheat rice is dried.

In the present invention, the buckwheat rice is prepared by putting buckwheat selected in a steamer and steamed with steam to prepare buckwheat rice, the prepared buckwheat rice is dried at room temperature to obtain a dried buckwheat rice, it is also possible to use a dryer.

The moisture content of the dried buckwheat rice has a lot of influence on the roasting process, if the water content is too low, ride fast, if too high, it takes a lot of roasting time, so it is difficult to control the roasting process to dry the water content in the range of 8 to 12% It is preferable, and it is more preferable to dry to about 10%.

The buckwheat selected in the present invention is more preferably but not limited to bitter buckwheat (Fagopyrum tataricum), including the combination of using only buckwheat (Fagopyrum esculentum) or bitter buckwheat and short buckwheat, combination of bitter buckwheat and short buckwheat In this case, it is preferable to prepare buckwheat rice by combining bitter buckwheat with short buckwheat in a weight ratio of 1 to 0.3 to 0.5.

The second step of the present invention is a step of removing buckwheat skin from the dried buckwheat rice and obtaining only kernels. The buckwheat skin is removed from the buckwheat rice by means of a peeler.

The third step of the present invention is a process of preparing roasted buckwheat with a moisture content of 2% or less by roasting the buckwheat rice kernels soaked at 150 to 200 ° C. for about 15 to 20 minutes to brown. It is also possible to fry buckwheat rice kernels.

Rutin contained in the buckwheat is preferably roasted in the above temperature range because its content varies depending on the roasting temperature, and if the roasting temperature exceeds 200 ℃ buckwheat burns and has an undesirable effect on the bitter taste and aroma of coffee.

Roasted buckwheat prepared by roasting buckwheat rice kernel according to the present invention has a characteristic of softening the coffee taste without affecting the bitter taste and flavor of coffee when combined with coffee compared to roasted raw buckwheat.

And another object of the present invention describes a method of manufacturing buckwheat for coffee production,

The method of manufacturing buckwheat for coffee production according to the present invention is a fourth method of manufacturing buckwheat for coffee production according to the present invention by blending and crushing coffee buckwheat prepared according to the first to third processes of the present invention with coffee beans. The process is done.

The blend of the buckwheat and coffee beans for coffee production is usually pulverized to the particle size of the drip coffee, it is preferable to grind to the size of 0.5 ~ 1mm.

Blending the buckwheat and coffee beans for the coffee production in a weight ratio of 1 to 1 to 1.5, preferably in a weight ratio of 1 to 1 because the coffee taste is softer without affecting the intrinsic bitter taste and flavor of the coffee. Do.

The coffee beans may be selected from a single type of coffee beans according to taste, but branded coffee beans are preferable. Examples of the branded coffee beans include commercially available Blue Mountain House blending beans and Colombian Altura branding beans.

Example 1 buckwheat for coffee beans

a) First step (buckwheat rice production)

 Commercially prepared bitter buckwheat is removed from the bitter buckwheat, and then washed three times with water to prepare the selected buckwheat.

The selected buckwheat was added to the prepared steamer and steamed with steam to prepare buckwheat rice, and then dried at room temperature to prepare dried buckwheat rice (water content 10%).

b) 2nd and 3rd process (separation and roasting of boiled rice)

 The dried buckwheat rice is placed in a peeler, the buckwheat shell is removed from the buckwheat rice, and the buckwheat rice kernels are separated from the buckwheat rice. Roasted until buckwheat was prepared roasted buckwheat for coffee beans.

Example 2 Preparation of Buckwheat for Coffee Production

The roasted buckwheat prepared in Example 1 and commercially available blue mountain house blended beans were mixed in the same weight, put into a grinder, and ground to a size of about 0.8 mm to prepare buckwheat for coffee production.

<Test Example>

For the test, liquid buckwheat coffee was prepared by leaching and filtering with water at about 85 ° C. according to a conventional drip coffee manufacturing method using the buckwheat for coffee production according to the present invention prepared in <Example 2>. Commercially prepared blue mountain house blended beans were prepared by preparing coffee according to a conventional drip coffee manufacturing method.

The coffee produced from the buckwheat and blue mountain house blended coffee beans of the present invention prepared by tasting for each adult male and female of 10 people and compared to the coffee made with blue mountain house blended beans color, coffee flavor, bitter taste , Sour taste, sweet taste, soft taste and comprehensive taste evaluation of the overall taste and the results are shown in [Table 1] below (the evaluation method is 10 (very good) compared to coffee prepared with blue mountain house blending beans ~) 1 (very bad) and the average score was shown).

division color Coffee flavor bitterness sweetness Soft taste Palatability Synthesis male 9 8 8 9 9 8 8.5 female 9 8 7.5 8 9 8 8.3

As shown in [Table 1], the bitter taste of the coffee using the buckwheat for coffee production of the present invention was evaluated to be slightly weaker than the other items, which is shown by the effect of the addition of roasted buckwheat, and the color, coffee flavor, soft taste, palatability In view of the results evaluated to a good degree for most items, such as coffee using the buckwheat for coffee production of the present invention is evaluated as inferior to commercial coffee, the coffee of the present invention can replace the problem of caffeine intake due to overuse It can also be provided as a coffee product that is beneficial to health by the nutrients contained in buckwheat.

Claims (1)

In the method of manufacturing buckwheat for coffee production,
The method of manufacturing the buckwheat for coffee production
a) buckwheat rice is prepared by steaming selected buckwheat with steam, wherein the buckwheat is made by combining a buckwheat (Fagopyrum tataricum), short buckwheat (Fagopyrum esculentum), or bitter buckwheat with sweet buckwheat in a ratio of 0.3 to 0.5 To prepare buckwheat rice, the buckwheat rice is the first step of drying to have a water content of 8 to 12%,
b) a second step of removing the buckwheat husk from the dried buckwheat rice of the first step to obtain buckwheat rice kernels,
c) a third step of roasting the buckwheat rice obtained in the second step 15 to 20 minutes to brown in the range of 150 ~ 200 ℃ to buckwheat to 1% ~ 2% moisture content and
d) a coffee comprising the fourth step of preparing roasted buckwheat and blue mountain blended beans prepared in the third step in a weight ratio of 1 to 1 to 1.5 and pulverizing to 0.5 to 1 mm to produce buckwheat for coffee production. Method for producing buckwheat for production.