KR20200030886A - Method for producing functional fermented dutch coffee - Google Patents

Abstract

The present invention relates to a method for preparing a fermented dutch coffee, and a fermented dutch coffee prepared thereby. The method of the present invention comprises the steps of: (1) inoculating a lactic acid culture medium into a coffee bean immersed in water to be sterilized, and roasting and drying the same to prepare a fermented coffee; (2) steaming, rubbing, drying, and roasting a ginkgo leaf for preparation; (3) separately steaming, rubbing, drying, and roasting a wormwood and a houttuynia cordata for preparation; (4) steaming, rubbing, and drying a dandelion for preparation; (5) drying and roasting an acanthopanax for preparation; (6) steaming and drying a corn silk for preparation; (7) preparing a medicinal plant mixture by mixing the ginkgo leaf prepared in the step (2), the wormwood and the houttuynia cordata prepared in the step (3), the dandelion prepared in the step (4), the acanthopanax prepared in the step (5), and the corn silk prepared in the step (6) with a red ginseng and a green tea; and (8) mixing the fermented coffee prepared in the step (1) and the medicinal plant mixture prepared in the step (7), and pulverizing and extracting the same.

Description

Method for producing functional fermented dutch coffee

The present invention is a fermentation Dutch characterized in that it comprises a step of mixing the medicinal plant mixture of ginkgo biloba, medicinal mugwort, eoseongcho, dandelion, agapi, corn beard, red ginseng, and green tea into a fermented coffee and pulverizing and pouring water to extract. It relates to a manufacturing method of coffee and fermented Dutch coffee prepared by the above method.

With the recent emphasis on well-being and lifestyles of health and sustainability (LOHAS), as the people's living standards have improved, our beverage culture has diversified and functionalized.

Coffee Rubiaceae (Rubiaceae) belonging to the subgenus kope (Coffee), varieties are grown commercially are largely divided into arabica (Arabica) and Robusta (Robusta-canephora), Riverina and South (Liberica) 3 varieties. Among them, Arabica species, which is recognized for its best quality due to its aroma and taste, is native to Ethiopia and grows well at a height of 500 to 1,000 m above sea level and 15 to 25 ° C. It is produced in Brazil, Colombia, Mexico, Guatemala, and Ethiopia. And 75% of the world's coffee production. These coffees are a symbolic beverage made in various combinations of bitterness, sourness, sweetness, and astringency, and since cultivation in Ethiopia from the 9th century onwards, 600 million cups are consumed per year worldwide. It is a beverage with a high value for many products.

Coffee is known to have a higher free radical scavenging ability to cause cell damage due to its higher content of antioxidants, such as polyphenols, than other foods. Recently, it has lipophilic antioxidant and chlorogenic acid that has a neuroprotective effect. It has also been reported that back has higher content in roasted coffee beans than coffee beans. In addition, coffee is known to have excellent protective effects on Alzheimer's, Parkinson's disease, type 2 diabetes, cholesterol, heart disease, and cirrhosis, and many studies have been conducted on the pharmacological effects of coffee over the foods of preference. However, excessive intake of coffee is known to cause caffeinism such as emotional anxiety, nervousness, sleep disorders and gastrointestinal disorders, and caffeine increases fatty acidification to increase the content of free fatty acids, cholesterol, and triglycerides in the blood to increase cardiovascular activity. Relationships, especially studies that may cause coronary artery disease, as well as studies that deny it, have consistently been reported, and the relationship between coffee intake and cardiovascular disease remains controversial.

Typical components of coffee include caffeine, chlorogenic acid, niacin, potassium, trigonel, amino acids, etc. Among them, caffeine, which is the main component of coffee, is one of the alkaloid-based compounds, has no odor, bitter taste, and is soluble in water. It is also used as a treatment for asthma in the West, because caffeine stimulation dries the mucous secretions of the bronchial tubes and constricts blood vessels. Coffee also serves to treat alcoholism and protect liver function, and ingesting large amounts of caffeine can promote gastric acid secretion and loosen the sphincter that connects the esophagus, which can worsen reflux and heartburn in the esophagus, insomnia, nervousness, and anxiety. In addition, it may have a negative effect on coffee in that it may cause osteoporosis.

If fermentation engineering can induce the biotransformation of fungi by using fungi mycelia to grow coffee beans as a nutrient source, it is possible to increase the useful components of coffee beans, synergistic effects of physiological activity due to mycelial growth, caffeine poisoning, etc. It can be expected that side effects can be alleviated, and thus, it is considered that coffee beans or cultured coffee beans have high utilization of functional materials.

Traditionally, herbal medicine has been reported to be effective in various adult diseases such as antioxidant, anti-cancer, diabetes, hypertension, arteriosclerosis, and cardio-cerebrovascular diseases. There is a need to develop an all-weather fermentation extract that can be preferred and a coffee beverage to convert it into a fusion.

Ginkgo biloba has been known to exist on Earth for about 150 million years ago, and has been used in China for asthma and bronchitis since about 5,000 years ago. Scientific research on ginkgo biloba extract has been started in Europe since the late 1960s, and is known to be effective in diseases with circulatory disorders, and thus is effectively used in peripheral circulatory disorders, cerebral ischemic diseases and ischemic retinal diseases. The mechanisms by which ginkgo biloba leaf extract acts in these diseases include the increase of EDRF and PGI2 in vascular endothelial cells and the regulation of vascular smooth muscle. Recently, it has been found that there is an antioxidant action, and active research is being conducted.

Red ginseng (Red ginseng; Panax ginseng CA Meyer) has been favored in oriental medicine as a medicine for blood and tonicity, promotes the synthesis of proteins and nucleic acids, hematopoiesis, hepatic function recovery, prevention of arteriosclerosis, lowering of blood sugar, and increased exercise performance , Anti-fatigue, enhancement of immunity, increased immunity, anti-cancer and antioxidant effects have been found.

Dandelion is a perennial herb belonging to the family Asteraceae (Compositae), and the oriental medicine is known as Pogongyeong, and has been used in oriental medicine tonic, antipyretic, diuretic, dry stomach, and expectorant. In the West, dandelion is called dandelion and has been used for food and medicinal purposes, and has been recognized as a major herb with bile secretion, diuretic, antirheumatic, and anti-inflammatory effects. Dandelions have been identified with a variety of polyphenolic compounds, such as chicoric acid and monocaffeyltartaric acid compounds, and taracic acid-β-D-, a sesquiterpene compound, is a unique flavor component of dandelion. Glucopyranoside (11,13-dihydrotaraxinic acid-D-glucopyranoside) and 11,13-dihydrotarasinic acid (D, glucopyranoside) are known. In addition, dandelion root contains various phytosterols such as triterpene and tarasasterol and inulin, and is known to have excellent dietary fiber, mineral and vitamin content. Research into various pharmacological functions of dandelion has been actively conducted, and has been reported to have various functions such as antioxidant, anti-inflammatory, blood sugar control, liver protection function, and lipid metabolism control.

Ogapi is a deciduous broad-leaved shrub belonging to the family Araliaceae. It is a fast-drying and cold-resistant plant that grows in the high altitude of 700 m or more above sea level. It is distributed in Korea, Japan, and Manchuria, and is 1.5 to 2.0 m high, with rarely large thorns on the stem, and leaves with 3 to 5 lobes next to the jangbok. Ogapi is a herbal medicine listed in the Korean Pharmacopoeia and is defined as 'a bark of the root, stem, and branch of an oak tree or plant.' Ogapi has long been classified as a drug without toxicity and side effects for a long time for the treatment and prevention of tonic, gangjeong, neuralgia, diuretic, anorexia, and hypertension. Roots and shells have been used as drugs. Ogapi's efficacy is antioxidant, anti-cancer, anti-inflammatory, anti-allergic, melanin-inhibiting effect, renal impairment, anti-depressive effect, Ogapi's osteoporosis treatment effect, hepatoprotective effect, anti-inflammatory effect, tonic effect, anti It has been reported to have interstitial action, antibacterial and anti-inflammatory effects, immune system inhibitory effect, liver protection effect and brain nerve protection effect.

Wormwood is a perennial herb belonging to the Asteraceae family, and is distributed in Asia and Europe, such as Korea, China, and Japan. It is known that about 300 species grow naturally in Korea. To date, according to the research according to the type of mugwort, phosphorus wormwood has been reported to have physiological activities such as antioxidant, anti-cancer, promoting lipid metabolism in the body, and reducing liver toxicity.

The tea leaves ( Camellia sinensis , tea-plant) are picked and steamed or heated to suppress the action of the enzyme, so that the green tea or green tea is dried, and the black tea is a moderately fermented tea tree leaf, and the oolong tea It is made in the middle way between green tea and black tea. Tea contains caffeine, tannins, catechins, vitamins, and many inorganic salts, making it a favorite product throughout the world. In particular, it contains caffeine, which acts as a core, muscle contraction, fatigue recovery, diuresis, and arousal.

As a chemical component of green tea, catechins are phenolic compounds that are colorless, water soluble, and have strong antioxidant properties, which provide a unique astringent bitter taste of green tea. The main catechin of green tea is epicatechin, and epigallocatechin gallate is the most common with 9 ~ 13% of dry weight, and epigallocatechin and epicatechin gallate each. 3 to 6%, epicatechin 13%, and catechin and gallocatechin 12% each. In addition, flavonols (quercetin), camperol (kaempherol), myricetin, etc., contain a small amount in the form of glycosides, and other water-soluble substances such as phenolic acid and caffeine. , Contains the amino acid theanine. Green tea has a very high antioxidant capacity. It is known that catechins and vitamin C contribute to antioxidant activity as an antioxidant contained in green tea.

Okbal (corned mustard) is a shade of whiskers attached to the fruit of corn ( Zea mays L.), a first-year herb belonging to the Hwadae family.It has been used as a diuretic in oriental medicine until now, and resources are used as a by-product of corn cultivation in farms. It is one of the rich vegetable herbal medicines. Okbal is K ^+, Na ^+, Cl ^- is an inorganic salt is contained, such as, and high molecular alcohols in the phytosterol, n- propyl obtain Ow call (n-propyl guaiacol), phenol (phenol), p- cresol (p-cresol ), Xylene, and galactan.

Korean Registered Patent No. 1872344 discloses a method for producing Dutch coffee containing amino acids, and Korean Patent Publication No. 2015-0012042 discloses a method for producing extracted Dutch coffee, including low temperature aging and pasteurization. It is different from the production method of the functional fermentation Dutch coffee of the present invention.

The present invention was devised by the above-mentioned demands, and the object of the present invention is to select a medicinal plant known to have excellent efficacy in blood circulation and weight control, as well as intrinsic functionality of coffee, effective ingredients, antioxidant activity and preference It is to provide a method of manufacturing fermented Dutch coffee that can enhance the.

In order to solve the above problems, the present invention (1) immersed in water and then inoculated into a cultured lactic acid bacteria cultured coffee beans sterilized, roasted and dried to prepare fermented coffee; (2) ginkgo biloba, followed by steaming, drying and roasting to prepare; (3) preparing a step of drying and roasting after medicinal mugwort and Eoseongcho are added to each other, keeping in mind; (4) a step of preparing and drying the dandelion after distillation treatment; (5) preparing dried and roasted agapi; (6) preparing the corn beard by drying after heating; (7) Ginkgo biloba prepared in the step (2), medicinal wormwood and Eoseongcho prepared in the step (3), dandelion prepared in the step (4), agapi prepared in the step (5) and corn beard prepared in the step (6) Mixing red ginseng and green tea to prepare a medicinal plant mixture; And (8) mixing the fermented coffee prepared in the step (1) and the medicinal plant mixture prepared in the step (7) to pulverize and extract the fermented Dutch coffee. do.

In addition, the present invention provides a fermented Dutch coffee prepared by the above method.

The fermented Dutch coffee of the present invention can mix a medicinal plant with an appropriate amount, thereby blending the flavor of the medicinal plant with the flavor of the medicinal plant to produce a Dutch coffee with excellent preference, and also effectively pre-treating the medicinal plant to treat the phenolic compound and flavonoid. And it contains a large amount of chlorogenic acid while reducing the caffeine content, excellent in antioxidant activity can provide a fermented Dutch coffee that can be helpful to the public health.

In order to achieve the object of the present invention, the present invention

(1) preparing a fermented coffee by immersing in water and inoculating the cultured lactic acid bacteria into sterilized coffee beans, fermenting, roasting and drying;

(2) ginkgo biloba, followed by steaming, drying and roasting to prepare;

(3) preparing a step of drying and roasting after medicinal mugwort and Eoseongcho are added to each other, keeping in mind;

(4) a step of preparing and drying the dandelion after distillation treatment;

(5) preparing dried and roasted agapi;

(6) preparing the corn beard by drying after heating;

(7) Ginkgo biloba prepared in the step (2), medicinal wormwood and Eoseongcho prepared in the step (3), dandelion prepared in the step (4), agapi prepared in the step (5) and corn beard prepared in the step (6) Mixing red ginseng and green tea to prepare a medicinal plant mixture; And

(8) It provides a method for producing fermented Dutch coffee, characterized in that it comprises a step of mixing and pulverizing and extracting the mixture of medicinal plants prepared in step (7) and the fermented coffee prepared in step (1). .

In the method for producing fermented Dutch coffee of the present invention, the fermented coffee of step (1) is preferably immersed in water at 20 to 30 ° C for 20 to 30 hours and sterilized at 110 to 130 ° C for 1 to 3 hours. After inoculation of the cultured lactic acid bacteria into coffee green beans, fermentation may be performed at 28 to 32 ° C for 20 to 28 hours, roasted and dried, and more preferably, immersed in water at 20 to 30 ° C for 20 to 30 hours. Then, after inoculating the cultured lactic acid bacteria in coffee beans sterilized at 121 ° C for 2 hours, fermented at 30 ° C for 24 hours, roasted and dried to prepare.

The lactic acid bacteria are Lactobacillus plantarum (KCTC 10123), which is a plant lactic acid bacteria, Leuconostoc kimchii , KCTC 0651), Leuconostoc citreum , KCTC 3526), Leuconostoc gasicomitatum , KCTC 3753) and Leuconostoc lactis (KCTC 3528) mixed cultures (10 ⁶ cfu / mL), but are not limited thereto.

In addition, the roasting is an important step in the coffee processing process, and is a process of applying heat to a suitable color and flavor to green beans, and various physicochemical reactions that determine the quality of the final coffee beans occur. As the roasting method, various conventional methods such as a hot air type, a semi hot air type, and a direct fire type may be used, and a direct fire type may be preferably used.

As an example of roasting of the present invention, the dried coffee beans were roasted in a full city state by a direct method, and the roasting method was performed by heating the roaster to 200 ° C and cooling it, thereby introducing dried coffee beans at 185 ° C. (Damper state; 100% open), when coffee green beans are added, the roaster temperature is lowered, ignited with 0.8 kal of thermal power at 145 ° C (damper state; 100% open), and the temperature rises from 82 ° C (damper state; 70% open), after undergoing a process of caramelization (damper state; 40% open) where green beans turn yellow to yellow at 146 ° C., induce primary pumping (damper state; 50% open) at 185 ° C., again By inducing secondary pumping (damper state; 70% open) at 213 ° C, 216 ° C can be peaked and then cooled.

Preparation of fermented coffee by immersing, fermenting and roasting coffee green beans under the above-described conditions improved the various functional ingredients of coffee while reducing bitterness and further improving flavor.

In addition, in the method for producing fermented Dutch coffee of the present invention, step (2) is preferably ginkgo biloba treatment at 95-105 ° C for 1 to 2 minutes, followed by heating for 7-9 minutes, and then at 45-55 ° C. It can be prepared to dry to within 8 ~ 12% (w / v) moisture content and roasted at 170 ~ 180 ℃ for 5 ~ 7 minutes. More preferably, ginkgo biloba is distilled at 100 ℃ for 1-2 minutes. After keeping in mind for 8 minutes, it can be prepared by drying it at 50 ° C so that the water content is within 10% (w / v) and roasting it at 170 ~ 180 ° C for 6 minutes.

In addition, in the method for producing fermented Dutch coffee of the present invention, step (3) is preferably medicinal mugwort and Eoseongcho each at 95 ~ 105 ° C for 1 ~ 2 minutes, followed by distillation for 3 ~ 5 minutes, and then 45 ~ It can be prepared by drying it at 55 ℃ to within 8 ~ 12% (w / v) and roasting it at 170 ~ 180 ℃ for 5 ~ 7 minutes, more preferably 1 ~ at 100 ℃ respectively. It can be prepared by heating for 2 minutes, keeping in mind for 4 minutes, drying it at 50 ° C to be within 10% (w / v), and roasting at 170 ~ 180 ° C for 6 minutes.

In addition, in the method for producing fermented Dutch coffee of the present invention, step (4) is preferably carried out by heating the dandelion for 1 to 2 minutes at 95 to 105 ° C and keeping in mind for 3 to 5 minutes, and then at 20 to 30 ° C. It can be prepared by drying so that the moisture content is within 8 to 12% (w / v). More preferably, the dandelion is distilled at 100 ° C for 1 to 2 minutes, kept for 4 minutes, and then kept at 20 to 30 ° C. It can be prepared by drying so that the moisture content is within 10% (w / v).

In addition, in the manufacturing method of fermented Dutch coffee of the present invention, step (5) is preferably dried so that the water content is within 8 to 12% (w / v) at 45 to 55 ° C and dried at 170 to 180 ° C. In can be prepared by roasting for 7 to 9 minutes, more preferably dried dried so that the moisture content at 50 ℃ within 10% (w / v) and roasted for 8 minutes at 170 ~ 180 ℃.

In addition, in the manufacturing method of fermented Dutch coffee of the present invention, the step (6) is preferably corn-bearing at 95 ~ 105 ° C for 1 ~ 2 minutes, followed by distillation, and then water content at 20 ~ 30 ° C is 8 ~ 12 It can be prepared by drying to be within% (w / v). More preferably, the corn beard is distilled at 100 ° C for 1 ~ 2 minutes, and then the moisture content is 10% (w / v) at 20 ~ 30 ° C. It can be prepared to dry within.

The pre-treatment of the material by heating, drying, and roasting under the conditions of steps (2) to (6) minimizes the odor and bitter taste peculiar to the material, and has excellent active ingredient content and antioxidant activity, while being soft and soft, easy to drink. Because of its excellent flavor, it could be prepared as a medicinal plant suitable for mixing Dutch coffee.

In addition, in the method for producing fermented Dutch coffee of the present invention, the medicinal plant mixture in step (7) is preferably based on the total weight of the medicinal plant mixture, ginkgo biloba 22-28 wt%, wormwood 4-6 wt%, Eoseongcho 4 It can be prepared by mixing ~ 6 wt%, dandelion 4 ~ 6 wt%, agapi 8 ~ 12 wt%, corn beard 13 ~ 17 wt%, red ginseng 18 ~ 22 wt%, and green tea 13 ~ 17 wt%, more preferred It is based on the total weight of the medicinal plant mixture, 25% by weight of ginkgo biloba, 5% by weight of wormwood, 5% by weight of eoseongcho, 5% by weight of dandelion, 10% by weight of agave, 15% by weight of corn beard, 20% by weight of red ginseng and 15% by weight of green tea It can be prepared by mixing. The production of Dutch coffee using a mixture of medicinal plants prepared in the above-described ingredients and blending ratios was well combined with Dutch coffee, and the flavor was excellent, and the active ingredient and antioxidant activity were further enhanced, and thus it was possible to manufacture Dutch coffee with excellent quality.

In addition, in the method for producing fermented Dutch coffee of the present invention, the mixing of step (8) may preferably be performed by mixing fermented coffee with 5 to 7% of a mixture of medicinal plants by weight compared to fermented coffee, and more preferably fermented coffee. The fermented coffee can be mixed with 6% of the medicinal plant mixture by weight. Mixing in the above-described proportions blended well with the taste and aroma of the Dutch coffee and medicinal plant mixtures, and the bitter taste was reduced to produce coffee with excellent palatability.

In addition, in the manufacturing method of fermented Dutch coffee of the present invention, the extraction of step (8) is preferably 80-120 g of coffee mixed powder in a filter container and 400-500 mL of alkaline water at 3-7 ° C is poured to brew Dutch coffee. It can be extracted, and more preferably, 100 g of coffee mixed powder is filled in a filter container, and 450 mL of alkaline water at 5 ° C. is poured to extract Dutch coffee. Making the Dutch coffee with the alkaline water could produce a Dutch coffee with a softer taste and a better flavor, and extracting the Dutch coffee under the same conditions as described above reduces the bitter taste of the coffee and reduces the bitterness of the coffee. Could be extracted.

The manufacturing method of fermented Dutch coffee of the present invention, more specifically

(1) After immersing in water at 20 ~ 30 ℃ for 20 ~ 30 hours, inoculating the lactic acid bacteria culture medium into sterile coffee beans at 110 ~ 130 ℃ for 1-3 hours, and then fermenting at 28 ~ 32 ℃ for 20 ~ 28 hours And roasting and drying to prepare fermented coffee;

(2) Ginkgo leaves are steamed for 1 ~ 2 minutes at 95 ~ 105 ℃, and kept in mind for 7 ~ 9 minutes, dried at 45 ~ 55 ℃ so that the moisture content is within 8 ~ 12% (w / v) and 170 ~ Preparing by frying for 5-7 minutes at 180 ° C;

(3) Dry wormwood and Eoseongcho at 95 ~ 105 ℃ for 1 ~ 2 minutes, keep in mind for 3 ~ 5 minutes, and then dry at 45 ~ 55 ℃ so that the moisture content is within 8 ~ 12% (w / v). And prepared by frying at 170-180 ° C for 5-7 minutes;

(4) Dandelion is heated at 95 ~ 105 ℃ for 1 ~ 2 minutes, kept in mind for 3 ~ 5 minutes, and dried at 20 ~ 30 ℃ to be within 8 ~ 12% (w / v) to prepare. step;

(5) drying the augapi at 45-55 ° C and preparing it by roasting at 170-180 ° C for 7-9 minutes;

(6) After preparing the corn beard for 1 to 2 minutes at 95 to 105 ° C., drying it to prepare a moisture content of 8 to 12% (w / v) at 20 to 30 ° C .;

(7) Based on the total weight of the medicinal plant mixture, 22 to 28% by weight of ginkgo biloba prepared in step (2), 4 to 6% by weight of wormwood prepared in step (3) and 4 to 6% by weight of Eoseongcho, and (4) Dandelion prepared in 4-6% by weight, 8-12 wt% prepared in step (5) and 13-17 wt% in corn beard prepared in step (6) and 18-22% in red ginseng and 13-17 in green tea Mixing a weight percent to prepare a medicinal plant mixture; And

(8) mixing the fermented coffee prepared in the step (1) with 5-7% of the medicinal plant mixture prepared in the step (7) relative to the weight of the fermented coffee, and pulverizing and extracting,

More specifically

(1) After immersing in water of 20 ~ 30 ° C for 20 ~ 30 hours, inoculating lactic acid bacteria culture solution into coffee beans sterilized at 121 ° C for 2 hours, fermenting for 24 hours at 30 ° C, roasting and drying Preparing coffee;

(2) Ginkgo leaves are distilled for 1 ~ 2 minutes at 100 ℃ and kept for 8 minutes, dried at 50 ℃ to within 10% (w / v) and dried for 5 ~ 7 minutes at 170 ~ 180 ℃ Preparing for roasting;

(3) After drying the wormwood and Eoseongcho at 100 ℃ for 1 ~ 2 minutes and keeping in mind for 4 minutes, dried at 50 ℃ to be within 10% (w / v) and 6 minutes at 170 ~ 180 ℃ Preparing while roasting;

(4) preparing the dandelion by drying at 100 ° C. for 1 to 2 minutes, keeping it in mind for 4 minutes, and then drying it at 20 to 30 ° C. so that the moisture content is within 10% (w / v);

(5) drying the augapi at 45-55 ° C and roasting at 170-180 ° C for 8 minutes to prepare;

(6) After preparing the corn beard for 1 to 2 minutes at 100 ° C., drying it to prepare a moisture content of 10% (w / v) or less at 20 to 30 ° C .;

(7) Based on the total weight of the medicinal plant mixture, 25% by weight of ginkgo biloba prepared in step (2), 5% by weight of wormwood prepared in step (3) and 5% by weight of Eoseongcho, 5% of dandelion prepared in step (4) %, 10% by weight of the agapy prepared in the step (5) and 15% by weight of the corn mustache prepared in the step (6) and 20% by weight of the red ginseng and 15% by weight of the green tea to prepare a medicinal plant mixture; And

(8) by mixing the fermented coffee prepared in step (1) to 6% by weight of the medicinal plant mixture prepared in step (7) relative to the weight of fermented coffee may include crushing and extraction.

The present invention also provides fermented Dutch coffee prepared by the above method.

Hereinafter, examples of the present invention will be described in detail. However, the following examples are only to illustrate the present invention, the content of the present invention is not limited to the following examples.

Manufacturing example  1. Fermentation Dutch Coffee

(1) Prepared by immersing green beans in water at 20 ~ 30 ℃ for 1: 1 ~ 2.5 (w: v) for 20 ~ 30 hours, autoclaving at 120 ℃ for 3 kgf / cm ² pressure and 2 hours Did.

(2) Lactobacillus plantarum (KCTC 10123), a vegetable lactic acid bacteria, Leuconostoc kimchii , KCTC 0651), Leuconostoc citreum , KCTC 3526), Leuconostoc gasicomitatum (KCTC 3753), Leuconostoc lactis , KCTC 3528) culture (10 ⁶ cfu / mL) was prepared.

(3) Lactobacillus plantarum prepared in the step (2) above, prepared in the step (1), Leuconostoc kimchi eye, Leuconostock citreum, Leuconostock thorncomitatum and Leuconostock lactis culture medium 0.5% (v / v) of each was inoculated and fermented at 30 ° C for 24 hours.

(4) The fermented coffee of the step (3) was roasted for a total of 10 minutes in a full city state by the direct method, and the roasting method was performed by using a direct roaster (Fuji Royal Co., Japan) to 200 ° C. After heating and cooling, 4 kg of green coffee beans dried at 185 ° C was added (damper state; 100% open), and when coffee green beans were added, the roaster temperature was lowered and ignited at 145 ° C with a thermal power of 0.8 kal (damper state) ; 100% open), the temperature rises from 82 ° C (damper state; 70% open), and after caramelization (damper state; 40% open), the green beans turn from yellow-green to yellow at 146 ° C, at 185 ° C The primary pumping (damper state; 50% open) was induced, and the secondary pumping (damper state; 70% open) was again induced at 213 ° C. The roasted fermented coffee was prepared by freeze-drying at -60 to -65 ° C for 4 to 5 days.

(5) The ginkgo biloba leaves were removed from the water and cut into 1-2 cm sizes. The cut ginkgo leaves were distilled for 1 to 2 minutes at 100 ° C, then emptied for 8 minutes with a seasoning machine, and dried at 50 ° C so that the moisture content was within 10% (w / v). The dried ginkgo biloba was prepared by frying for 6 minutes at 170 ~ 180 ° C with a flavor.

(6) After cutting the washed mugwort and Eoseongcho into 3 ~ 5 cm size, heat treatment for 1 ~ 2 minutes at 100 ℃, and then rubbing for 4 minutes with a seasoning machine, and then water content at 50 ℃ within 10% (w / v) And dried. The dried wormwood and Eoseongcho were prepared by roasting for 6 minutes at 170 ~ 180 ℃ with a flavor.

(7) The washed dandelion was prepared by heating at 100 ° C. for 1-2 minutes, then emptied for 4 minutes with a seasoning machine, and dried to prepare a moisture content within 10% (w / v) at 20-30 ° C.

(8) After crushing the washed agapi to a size of 1 cm, drying was performed at 50 ° C. so that the moisture content was within 10% (w / v), and then roasted for 8 minutes at 170-180 ° C. with a scent.

(9) Corn beard was cut into 3 ~ 5 cm size, and was heated and dried at 100 ° C for 1 ~ 2 minutes, and then dried at 20 ~ 30 ° C so that the water content was within 10% (w / v).

(10) Based on the total weight of the medicinal plant mixture, 25% by weight of ginkgo biloba prepared in step (5), 5% by weight of wormwood prepared in step (6), 5% by weight of Eoseongcho, 5% of dandelion prepared in step (7) %, 10% by weight of augapi prepared in step (8), 15% by weight of corn mustache prepared in step (9), 20% by weight of red ginseng and 15% by weight of green tea to prepare a medicinal plant mixture.

(11) To the fermented coffee prepared in the step (4), 6% by weight of the medicinal plant mixture prepared in the step (10), compared to the weight of the fermented coffee, was added and then crushed to a regular thickness to prepare a coffee mixed powder. Fill 100 g of the above coffee mixture powder into a filter container, pour 100 mL of alkaline water (pH 7 ~ 9) at 5 ° C., add moxibustion for 20 minutes, pour 50 mL of alkaline water again, lift the moxibustion for 30 minutes, pour 300 mL of alkaline water and filter A drop of water was dropped into the coffee stock container at the bottom of the container to obtain 300 mL of coffee for 4 to 6 hours.

Mixing ratio of medicinal plants mixture (% by weight) Kinds Preparation Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Ginkgo leaves 25 25 20 20 30 Wormwood 5 - 5 2 8 Eoseongcho 5 10 5 8 2 dandelion 5 - 5 2 8 Agapy 10 10 5 13 7 Corn beard 15 20 10 20 10 Red ginseng 20 20 15 15 25 green tea 15 15 15 20 10 Chrysanthemum - - 5 - - Angelica - - 5 - - Craving - - 5 - - Thrush - - 5 - - Sum 100 100 100 100 100

Comparative example  1. Fermentation Dutch Coffee

The fermented coffee prepared under the conditions of (1) to (4) in Preparation Example 1 was ground to a regular thickness to prepare coffee powder. Fill 100 g of the coffee powder into the filter container, pour 100 mL of alkaline water (pH 7 ~ 9) at 5 ° C., add moxa for 20 minutes, pour 50 mL of alkaline water again, lift the moxa for 30 minutes, pour 300 mL of alkaline water and filter A drop of water was dropped into the lower coffee stock container to obtain 300 mL of coffee for 4 to 6 hours.

Comparative example  2 to 5: fermentation Dutch Coffee

The fermentation Dutch coffee of Comparative Examples 2 to 5 was prepared using the medicinal plant mixture prepared by changing the ingredients and compounding ratios as shown in Table 1 when preparing the medicinal plant mixture in step (10), although fermentation Dutch coffee is prepared by the method of Preparation Example 1. Coffee was prepared.

Comparative example  6. Fermentation Dutch Coffee

(1) Fermented coffee was prepared under the conditions (1) to (4) of Preparation Example 1.

(2) The dried ginkgo biloba leaves were removed and cut into 1 ~ 2 cm sizes. The cut ginkgo leaves were heat-treated at 100 ° C for 3-4 minutes, then emptied for 8 minutes with a seasoning machine, and dried at 20-30 ° C so that the moisture content was within 10% (w / v). The dried ginkgo biloba was prepared by frying for 4 minutes at 170 ~ 180 ℃ with a flavor.

(3) After cutting the washed wormwood and Eoseongcho into 3 ~ 5 cm size, heat treatment for 3 ~ 4 minutes at 100 ℃, rubbing for 4 minutes with a seasoning machine, and then water content at 20 ~ 30 ℃ is 10% (w / v ). The dried wormwood and Eoseongcho were prepared by frying for 8 minutes at 170 ~ 180 ℃ with a flavor.

(4) The washed dandelion was prepared by heating at 100 ° C for 3 to 4 minutes, then emptying it for 4 minutes with a seasoning machine, and then dried to prepare a moisture content within 10% (w / v) at 50 ° C.

(5) After crushing the washed agapi to a size of 1 cm, it was prepared to dry at 20 ~ 30 ° C so that the moisture content was within 10% (w / v) and roasted for 4 minutes at 170 ~ 180 ° C with a scent.

(6) The corn beard was cut to a size of 3 to 5 cm, and then heated at 100 ° C. for 3 to 4 minutes, and dried at 5 ° C. to be within 10% (w / v) to prepare.

(7) Based on the total weight of the medicinal plant mixture, 25% by weight of ginkgo biloba prepared in step (2), 5% by weight of wormwood prepared in step (3), 5% by weight of Eoseongcho, 5% of dandelion prepared in step (4) %, 10% by weight of augapi prepared in step (5), 15% by weight of corn mustard prepared in step (6), 20% by weight of red ginseng and 15% by weight of green tea to prepare a medicinal plant mixture.

(8) To the fermented coffee prepared in the step (1), 3% by weight of the medicinal plant mixture prepared in the step (7) compared to the weight of the fermented coffee was added and then pulverized to a regular thickness to prepare a coffee mixed powder. Fill 100 g of the above coffee powder mixture into a filter container, pour 100 mL of alkaline water (pH 7 ~ 9) at 5 ° C., add moxibustion for 20 minutes, pour 50 mL of alkaline water again, lift the moxa for 30 minutes, pour 300 mL of water and filter A drop of water was dropped into the coffee stock container at the bottom of the container to obtain 300 mL of coffee for 4 to 6 hours.

Example  1: Total phenolic compound content measurement

Total phenolic compound content was analyzed according to the Folin-Denis method. After the sample was prepared at 1 mg / ml, 3 ml of distilled water was added to 1 ml of this sample solution, and 1 ml of Folin &Ciocalteu's phenol reagent was added, followed by mixing in a 27 ° C shaking bath. After 5 minutes, 1 ml of a saturated NaCO ₃ solution was added, mixed and left at room temperature for 1 hour, and absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The content of phenolic compounds was quantified after the calibration curve was drawn using the concentration of chlorogenic acid.

Comparison of total phenolic compounds content of fermented Dutch coffee Types of fermented Dutch coffee Total phenolic compound content (mg / kg) Comparative Example 1 158.5 ± 1.7 Comparative Example 2 172.8 ± 2.4 Comparative Example 3 165.1 ± 2.3 Comparative Example 4 180.2 ± 3.2 Comparative Example 5 185.3 ± 5.2 Comparative Example 6 191.4 ± 2.8 Preparation Example 1 202.8 ± 3.6

Table 2 shows the total phenolic compound content of the Dutch coffee prepared by the methods of Comparative Examples and Preparation Example 1. As can be seen from Table 2, based on chlorogenic acid, the Dutch coffee of Comparative Example 1 without the addition of medicinal plants showed the lowest content, and the Dutch coffee of Preparation Example 1 was compared with other comparative examples based on the chlorogenic acid content. It showed the highest phenol content.

Example  2: Total flavonoid content measurement

To measure the total flavonoid content of the coffee, 1.0 ml of each sample sample solution was taken into a test tube, and 10 ml of diethylen glycol was added to mix well. Again, 0.1 ml of 1N NaOH was well mixed therein, reacted for 1 hour in a 37 ° C. water bath, and absorbance was measured at 420 nm. In the blank test, distilled water was treated in the same manner as the sample solution, and the standard curve was prepared using Narinjin (Sigma co., USA), and the total flavonoid content was obtained therefrom.

Comparison of total flavonoid content of fermented Dutch coffee Types of fermented Dutch coffee Total flavonoid content (mg / kg) Comparative Example 1 35.7 ± 1.7 Comparative Example 2 42.4 ± 1.8 Comparative Example 3 40.2 ± 1.5 Comparative Example 4 45.8 ± 2.8 Comparative Example 5 46.3 ± 1.0 Comparative Example 6 51.2 ± 1.2 Preparation Example 1 55.0 ± 1.4

The total flavonoid content of the fermented Dutch coffee prepared by the method of Comparative Examples and Preparation Example 1 is shown in Table 3 above. As can be seen from Table 3, the fermentation Dutch coffee of Preparation Example 1 showed the highest content, and the fermentation Dutch coffee of Comparative Example 1 was found to contain the lowest.

Example  3. Chlorogenic acid  content

The methanol extract of the coffee sample was prepared at a concentration of 1 mg / mL using methanol for HPLC, filtered through a membrane filter (0.45 μm), and the filtrate was injected into HPLC (Waters 2695, USA) for analysis. Was Waters 2996 at 280 nm, the column was SunFire C18 (4.6 × 150 mm), and the flow rate was 1 mL / min. The isolated phenolic acid was compared with the retention time of standard chlorogenic acid, and a standard curve was generated from the peak area of standard chlorogenic acid (Sigma Co., USA) to measure the chlorogenic acid content of the sample.

Comparison of chlorogenic acid content of fermented Dutch coffee Types of fermented Dutch coffee Chlorogenic acid content (mg / kg) Comparative Example 1 176.31 ± 9.4 Comparative Example 2 188.85 ± 11.2 Comparative Example 3 182.12 ± 12.4 Comparative Example 4 194.22 ± 9.0 Comparative Example 5 201.20 ± 10.1 Comparative Example 6 211.48 ± 8.2 Preparation Example 1 223.82 ± 7.9

The chlorogenic acid content of the fermented Dutch coffee prepared by the method of Comparative Examples and Preparation Example 1 is shown in Table 4 above. As can be seen from Table 4, the fermentation Dutch coffee of Preparation Example 1 showed the highest content, and the fermentation Dutch coffee of Comparative Example 1 was found to contain the lowest.

Example  4. Caffeine content

Quantification of caffeine was analyzed by reverse phase HPLC method according to the existing analysis method (Ikegawa et al., 1990). PVPP (polyvinylpolypyrrolidone) was added to the sample filtrate, allowed to stand for 30 minutes, and then the filtered filtrate was passed through a 0.45 μm membrane filter and injected into HPLC (Waters 2695, USA) for analysis. In, the column was SunFire C18 (4.6 × 150 mm), and the flow rate was 1 mL / min. The standard solution was prepared by preparing caffeine (Sigma Co., USA) as a standard sample to prepare a calibration curve to obtain the caffeine content of the sample.

Caffeine from fermented Dutch coffee Content comparison Types of fermented Dutch coffee Caffeine content (%) Comparative Example 1 1.49 ± 0.2 Comparative Example 2 1.24 ± 0.4 Comparative Example 3 1.22 ± 0.2 Comparative Example 4 1.00 ± 0.2 Comparative Example 5 1.02 ± 0.4 Comparative Example 6 0.98 ± 0.3 Preparation Example 1 0.99 ± 0.6

Caffeine of fermented coffee prepared by the method of Comparative Examples and Preparation Example 1 Content is shown in Table 5. As a result, the caffeine content of Preparation Example 1 was reduced compared to Comparative Examples 1 to 5. Among the comparative examples, caffeine of Comparative Example 1 The content was the highest with 1.49%.

Example  5: DPPH Radical Erasing ability  exam

In order to measure the antioxidant activity of the coffee extract by hydrogen electron donating ability, samples of Preparation Example 1 and Comparative Examples were diluted, and mixed with 900 µl of DPPH solution (100 uM) and 100 µl of each sample and stirred. After reacting the mixed sample in the dark for 30 minutes, absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and the degree of decrease in absorbance for the control was calculated by the following equation.

An = (A ₀ -A) / A ₀ × 100

An: Antioxidant activity against DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution with no sample added

A: Absorbance of DPPH in the reaction solution and the reaction of the sample

Comparison of DPPH radical scavenging ability of fermented Dutch coffee Types of fermented Dutch coffee DPPH value at 500 ppm (%) IC ₅₀ (mg / kg) Comparative Example 1 65.5 ± 1.2 291.6 Comparative Example 2 74.8 ± 2.3 162.6 Comparative Example 3 69.5 ± 2.0 245.8 Comparative Example 4 77.2 ± 3.0 156.3 Comparative Example 5 76.5 ± 1.7 158.0 Comparative Example 6 79.3 ± 1.1 150.2 Preparation Example 1 82.2 ± 1.2 142.0

The results of DPPH radical scavenging activity of fermented Dutch coffee prepared by the methods of Comparative Examples and Preparation Example 1 are shown in Table 6 above. As can be seen from Table 6, the antioxidant activity of Dutch coffee of Preparation Example 1 was the highest. The extract amount required to show 50% DPPH radical scavenging ability, that is, the IC ₅₀ value was also the lowest in Preparation Example 1, which was found to be consistent with the previous results.

Example  6: Nitrite Erasing ability  exam

The measurement of the nitrite scavenging activity of coffee was performed with 40 μl of the sample extract in 20 μl of 1 mM NaNO ₂ and 0.1N HCl (pH 1.2) or 0.2M citrate buffer (pH 4.2) or 0.2M citrate buffer. pH 6.0) was used to adjust the volume to 200 μl. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour, then 1,000 µl of 2% acetic acid, 1% sulfanilic acid and 1% naphthylamine prepared with 30% acetic acid (Griess) reagent. naphthylamine) in a 1: 1 ratio, prepared immediately before use) 80 µl was added, mixed well, reacted at room temperature for 15 minutes to block light, and then measured for absorbance at 520 nm, using the following formula: Was obtained.

N (%) = [1- (A-C) / B] × 100

N: nitrite scavenging ability

A: Absorbance after 1 hour of adding sample to 1 mM NaNO ₂

B: 1mM NaNO ₂ Absorbance

C: Control absorbance

Comparison of nitrite scavenging ability of fermented Dutch coffee Types of fermented Dutch coffee Nitrite scavenging capacity (%) at 1000 ppm of extract Comparative Example 1 39.2 ± 1.5 Comparative Example 2 46.8 ± 3.0 Comparative Example 3 44.6 ± 2.8 Comparative Example 4 50.2 ± 2.4 Comparative Example 5 51.8 ± 1.6 Comparative Example 6 53.2 ± 2.7 Preparation Example 1 57.4 ± 1.4

The results of nitrite scavenging ability of fermented Dutch coffee prepared by the methods of Comparative Examples and Preparation Example 1 are shown in Table 7 above. As can be seen from Table 7, the fermentation Dutch coffee of Preparation Example 1 showed the highest nitrite scavenging activity at 57.4%, and the Dutch coffee without the medicinal plant of Comparative Example 1 showed the lowest nitrite scavenging activity.

Example  7. Dutch Coffee  Sensory test

20 adolescents (14 to 18 years old, 10 men and women), 30 women (19 to 64 years old), 30 men (19 to 64 years old), 10 women over 65 years old, 10 men over 65 years old, total 100 Tasting Dutch coffee of Preparation Example 1 and Comparative Examples was conducted for persons, and odor, taste, bitter taste, and overall preference were evaluated, and the 5-point scale method (1 point: very bad, 2 points: bad, 3 points: moderate, The score was scored as 4 points: good, 5 points: very good) and the results are shown in Table 8. The preference for bitterness was evaluated as 1 point: strong bitterness, 3 point: moderate bitterness, 5 point: little bitterness, depending on the degree of bitterness.

Sensory evaluation of fermented Dutch coffee Kinds smell flavor bitterness Sour taste Comprehensive preference map Comparative Example 1 3.9 3.7 3.4 3.5 3.5 Comparative Example 2 4.1 4.1 3.8 3.7 3.9 Comparative Example 3 4.0 3.9 3.6 3.5 3.7 Comparative Example 4 4.4 4.2 4.1 3.8 4.0 Comparative Example 5 4.4 4.3 4.0 3.9 4.1 Comparative Example 6 4.3 4.3 4.2 3.9 4.1 Preparation Example 1 4.6 4.7 4.4 4.5 4.7

As can be seen in Table 8, it was confirmed that the fermented Dutch coffee of Preparation Example 1 had a weak bitter taste, and was more favored by the evaluators in smell, taste, and overall preference than the Dutch coffee of other comparative examples.

Although the production examples and examples of the present invention are presented above, the present invention is not limited to the above, and various modifications are possible within the technical spirit of the present invention, and such modifications will belong to the claims of the present invention described below.

Claims (4)

(1) preparing a fermented coffee by immersing in water and inoculating the cultured lactic acid bacteria into sterilized coffee beans, fermenting, roasting and drying;
(2) ginkgo biloba, followed by steaming, drying and roasting to prepare;
(3) preparing a step of drying and roasting after medicinal mugwort and Eoseongcho are added to each other, keeping in mind;
(4) a step of preparing and drying the dandelion after distillation treatment;
(5) preparing dried and roasted agapi;
(6) preparing the corn beard by drying after heating;
(7) Ginkgo biloba prepared in the step (2), medicinal wormwood and Eoseongcho prepared in the step (3), dandelion prepared in the step (4), agapi prepared in the step (5) and corn beard prepared in the step (6) Mixing red ginseng and green tea to prepare a medicinal plant mixture; And
(8) A method for producing fermented Dutch coffee, comprising the step of mixing and pulverizing and extracting water by mixing the fermented coffee prepared in step (1) with the medicinal plant mixture prepared in step (7). . The method according to claim 1, wherein the medicinal plant mixture in the step (7) is based on the total weight of the medicinal plant mixture, ginkgo biloba 22-28 wt%, wormwood 4-6 wt%, eoseongcho 4-6 wt%, dandelion 4-6 wt. %, 8 to 12% by weight of august, 13 to 17% by weight of corn mustard, 18 to 22% by weight of red ginseng, and 13 to 17% by weight of green tea. According to claim 2,
(1) preparing a fermented coffee by immersing in water and inoculating the cultured lactic acid bacteria into sterilized coffee beans, fermenting, roasting and drying;
(2) Ginkgo leaves are heated at 95-105 ° C for 1-2 minutes, kept for 7-9 minutes, dried at 45-55 ° C, and roasted at 170-180 ° C for 5-7 minutes to prepare;
(3) Steps of preparing wormwood and Eoseongcho for 1 ~ 2 minutes at 95 ~ 105 ℃, keeping in mind for 3 ~ 5 minutes, drying at 45 ~ 55 ℃, and frying them at 170 ~ 180 ℃ for 5 ~ 7 minutes ;
(4) Dandelion treatment at 95 ~ 105 ° C for 1 ~ 2 minutes, keeping in mind for 3 ~ 5 minutes, then drying at 20 ~ 30 ° C to prepare;
(5) drying the augapi at 45-55 ° C and preparing it by roasting at 170-180 ° C for 7-9 minutes;
(6) preparing the corn beard by heating at 95 to 105 ° C. for 1 to 2 minutes and then drying at 20 to 30 ° C .;
(7) Based on the total weight of the medicinal plant mixture, 22 to 28% by weight of ginkgo biloba prepared in step (2), 4 to 6% by weight of wormwood prepared in step (3) and 4 to 6% by weight of Eoseongcho, and (4) Dandelion prepared in 4-6% by weight, 8-12 wt% prepared in step (5) and 13-17 wt% in corn beard prepared in step (6) and 18-22 wt% in red ginseng and 13-17 in green tea Mixing a weight percent to prepare a medicinal plant mixture; And
(8) characterized in that the fermented coffee prepared in step (1) is prepared by mixing 5 to 7% of the medicinal plant mixture prepared in step (7) with respect to the weight of fermented coffee and pulverizing and pouring water Method for manufacturing fermented Dutch coffee. Fermented Dutch coffee produced by the method of any one of claims 1 to 3.