KR20200036321A - Manufacturing method of coffee containing kiwi concentrate - Google Patents
Manufacturing method of coffee containing kiwi concentrate Download PDFInfo
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- KR20200036321A KR20200036321A KR1020180115817A KR20180115817A KR20200036321A KR 20200036321 A KR20200036321 A KR 20200036321A KR 1020180115817 A KR1020180115817 A KR 1020180115817A KR 20180115817 A KR20180115817 A KR 20180115817A KR 20200036321 A KR20200036321 A KR 20200036321A
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- coffee
- kiwi
- concentrate
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- 235000016213 coffee Nutrition 0.000 title claims abstract description 62
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 62
- 235000009434 Actinidia chinensis Nutrition 0.000 title claims abstract description 57
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 57
- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 50
- 239000012141 concentrate Substances 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 235000013361 beverage Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims 2
- 240000007154 Coffea arabica Species 0.000 description 51
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 8
- 244000298715 Actinidia chinensis Species 0.000 description 7
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 7
- 229960001948 caffeine Drugs 0.000 description 7
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000555745 Sciuridae Species 0.000 description 2
- 241000533293 Sesbania emerus Species 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000011812 mixed powder Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 235000007460 Coffea arabica Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
- A23F5/267—Extraction of water-soluble constituents using additives, specific extraction media or specific coffee blends
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
-
- 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
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Abstract
Description
본 발명은 커피의 제조방법에 관한 것으로, 구체적으로는 키위 농축액을 함유하는 커피의 제조방법에 관한 것이다.The present invention relates to a method for producing coffee, and more particularly, to a method for producing coffee containing kiwi concentrate.
커피(Coffee)는 카파(caffa), 카페(cafe) 등 다양하게 불려왔다. 커피의 재배는 15세기경부터 시작되었으며, 원산지는 아프리카 에티오피아이다. 파치먼트(parchment)라 불리는 커피 씨앗을 심으면 약 4년 뒤 커피를 수확할 수 있을 정도로 성숙된다. 커피나무는 기후나 토양 등 재배조건에 따라 조금씩 다른 형태를 띤다. 보통 커피 수확을 위해 재배되는 것으로는 아라비카, 리베리카, 로부스타 등이 있다.Coffee has been called variously, such as caffa and cafe. Coffee cultivation began around the 15th century and originated in Ethiopia, Africa. Planting coffee seeds called parchments is mature enough to harvest coffee in about four years. The coffee tree has a slightly different shape depending on the cultivation conditions such as climate and soil. Commonly grown for coffee harvesting are Arabica, Liberica, and Robusta.
커피의 대표적인 성분으로는 카페인, 클로로겐산, 나이아신, 칼륨 등이 있으며, 주성분인 카페인(caffeine)은 인체에 다양한 작용을 한다. 카페인은 흰색의 결정으로 쓴 맛이 나며, 커피나 차 같은 일부 식물의 열매, 잎, 씨앗 등에 함유된 알칼로이드(alkaloid)의 일종이다. 다양한 형태로 인체에 흡수되어 중추신경계에 작용하여 정신을 각성시키고 피로를 줄이는 등의 효과가 있다. Caffeine, chlorogenic acid, niacin, potassium, etc. are typical ingredients of coffee, and caffeine, which is the main ingredient, has various effects on the human body. Caffeine is a white crystal with a bitter taste and is a type of alkaloid contained in the fruits, leaves, and seeds of some plants, such as coffee and tea. It is absorbed into the human body in various forms and acts on the central nervous system to awaken the mind and reduce fatigue.
카페인은 세계보건기구의 국제질병분류에서 중독물로 지정되지 않았으며, 카페인에 대한 연구에서도 커피의 장기 음용에 따른 의존성이나 남용성은 인정되지 않았다. 커피의 카페인은 무향의 방향족 화합물로 쓴맛을 내며 물에 잘 녹는다. 카페인은 신체에 활기를 불어넣는 자극제이며 이뇨작용, 지방분해 등의 대사작용을 원활하게 한다.Caffeine has not been designated as an addict in the World Health Organization's International Disease Classification, and studies on caffeine have not recognized the dependence or abuse of long-term drinking of coffee. Caffeine in coffee is an aromatic, aromatic, bitter taste that dissolves well in water. Caffeine is a stimulant that energizes the body and facilitates metabolism such as diuretic and lipolysis.
본 발명에서는 기존의 한정된 커피 메뉴에서 벗어나, 소비자들에게 보다 새로운 음료를 제공하고자 한다.In the present invention, it is intended to provide a new beverage to consumers, away from the existing limited coffee menu.
본 발명은 커피 추출물과 키위 농축액을 혼합하는 것을 특징으로 하는 키위 커피의 제조방법을 제공한다.The present invention provides a method for producing kiwi coffee, characterized by mixing a coffee extract and a kiwi concentrate.
본 발명에 있어서, 상기 커피 추출물과 키위 농축액은 바람직하게 3 : 1의 부피비로 혼합되는 것이 좋다.In the present invention, the coffee extract and kiwi concentrate are preferably mixed in a volume ratio of 3: 1.
본 발명에 있어서, 상기 키위 농축액은 바람직하게 60brix인 것이 좋다.In the present invention, the kiwi concentrate is preferably 60brix.
또한, 본 발명은 커피 추출물과 키위 농축액을 혼합하는 것을 특징으로 하는 음료 조성물을 제공한다.In addition, the present invention provides a beverage composition characterized by mixing a coffee extract and a kiwi concentrate.
본 발명에 있어서, 상기 커피 추출물과 키위 농축액은 바람직하게 3 : 1의 부피비로 혼합되는 것이 좋다.In the present invention, the coffee extract and kiwi concentrate are preferably mixed in a volume ratio of 3: 1.
본 발명에 있어서, 상기 키위 농축액은 바람직하게 60brix인 것이 좋다.In the present invention, the kiwi concentrate is preferably 60brix.
본 발명은 커피와 과일 농축액을 혼합하여 기존의 커피보다 관능이 우수한 음료를 제공한다.The present invention provides a beverage with superior sensory properties than conventional coffee by mixing coffee and fruit concentrate.
본 발명은 커피 추출물과 키위 농축액을 혼합하는 것을 특징으로 하는 키위 커피의 제조방법을 제공한다.The present invention provides a method for producing kiwi coffee, characterized by mixing a coffee extract and a kiwi concentrate.
또한, 본 발명은 커피 추출물과 키위 농축액을 혼합하는 것을 특징으로 하는 음료 조성물을 제공한다.In addition, the present invention provides a beverage composition characterized by mixing a coffee extract and a kiwi concentrate.
커피는 생두(green bean)에 열을 가하여 볶아 로스팅(roasting)한다. 로스팅 정도에 따라 맛과 향이 변할 수 있다. 또한, 커피의 품종, 원산지, 로스팅 정도, 가공방법 등이 다른 두 가지 이상의 커피를 혼합하여 새로운 맛과 향을 만들어 내는 블렌딩(blending)을 이용할 수 있다.Coffee is roasted by applying heat to green beans and roasting. The taste and aroma may vary depending on the degree of roasting. In addition, it is possible to use blending, which creates a new taste and aroma by mixing two or more coffees of different coffee varieties, origin, roasting degree, and processing method.
키위(kiwi)는 다래과 덩굴성 낙엽과수로, 원산지는 중국이었으나 중국으로부터 뉴질랜드에 전해져 개량을 거듭한 결과 오늘날의 키위가 되었다. 열매 형태가 갈색의 털로 덮여 있어 뉴질랜드에 서식하는 키위라는 새와 닮아 키위라는 이름이 붙여졌다고 한다. 우리나라에서는 양다래, 참다래라 부르기도 한다. 키위는 즙이 많고 단맛과 신맛이 적당하여 상쾌한 맛이 있다. 키위는 비타민 C, 비타민 E 및 식이섬유소가 풍부하며, 열량이 낮아 다이어트에도 도움이 된다. 또한, 단백질 분해 효소인 아티디닌을 많이 함유하고 있기 때문에 연육작용이 우수하다.Kiwi is a deciduous and vine deciduous fruit tree, originated from China, but has been brought to New Zealand from China and improved to become today's kiwi. The fruit is covered with brown hair, and it is said that it was named Kiwi because it resembled a bird called Kiwi that lives in New Zealand. In Korea, it is also called a sheep squirrel or a true squirrel. Kiwi is juicy and has a refreshing taste due to its moderate sweetness and sourness. Kiwi is rich in vitamin C, vitamin E, and dietary fiber, and is low in calories, which helps diet. In addition, since it contains a lot of proteolytic enzyme atidinine, it has excellent softening action.
본 발명은 커피 추출물과 키위 농축액을 혼합하는 것을 특징으로 하는 키위 커피의 제조방법을 제공한다. 본 발명에 있어서, 상기 커피 추출물과 키위 농축액은 3 : 1의 부피비로 혼합되는 것이 좋으며, 상기 키위 농축액은 60brix인 것이 더욱 좋다. The present invention provides a method for producing kiwi coffee, characterized by mixing a coffee extract and a kiwi concentrate. In the present invention, it is preferable that the coffee extract and the kiwi concentrate are mixed in a volume ratio of 3: 1, and the kiwi concentrate is more preferably 60 brix.
또한, 본 발명은 커피 추출물과 키위 농축액을 혼합하는 것을 특징으로 하는 음료 조성물을 제공한다. 본 발명에 있어서, 상기 커피 추출물과 키위 농축액은 3 : 1의 부피비로 혼합되는 것이 좋으며, 상기 키위 농축액은 60brix인 것이 더욱 좋다. In addition, the present invention provides a beverage composition characterized by mixing a coffee extract and a kiwi concentrate. In the present invention, it is preferable that the coffee extract and the kiwi concentrate are mixed in a volume ratio of 3: 1, and the kiwi concentrate is more preferably 60 brix.
이하, 본 발명의 내용을 하기 실시예 및 실험예를 통해 더욱 상세히 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예 및 실험예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다.Hereinafter, the contents of the present invention will be described in more detail through the following examples and experimental examples. However, the scope of rights of the present invention is not limited to the following examples and experimental examples, and includes modifications of technical ideas equivalent thereto.
[실시예 1 : 커피 추출물 및 키위 농축액을 혼합하여 키위 커피 제조][Example 1: Preparation of kiwi coffee by mixing coffee extract and kiwi concentrate]
(1) 커피 분말 제조(1) Coffee powder production
커피 생두를 180℃로 예열한 커피로스터에 넣고 60rpm, 210℃ 조건에서 15분간 로스팅하여 원두 커피 분말을 제조하였다.The coffee beans were put in a coffee roaster preheated to 180 ° C and roasted at 60 rpm and 210 ° C for 15 minutes to prepare coffee beans.
(2) 키위 농축액 제조(2) Preparation of kiwi concentrate
키위 1kg을 세척한 후 믹서로 갈아 과즙을 제조한 뒤 여과지로 여과하여 키위 과즙을 제조하였다. 과즙의 당도를 60brix로 맞춘 뒤 감압농축하여 키위 농축 분말을 제조하였다. After washing 1 kg of kiwi, the juice was prepared by grinding with a mixer, and then filtered with filter paper to prepare kiwi juice. After adjusting the sugar content of the juice to 60 brix, it was concentrated under reduced pressure to prepare a kiwi concentrate powder.
(3) 키위 커피의 제조(3) Preparation of kiwi coffee
상기에서 제조한 커피 분말과 키위 농축 분말을 3 : 1의 부피비로 혼합하여 키위 커피 혼합 분말을 제조하고, 혼합 분말 중량 대비 5배의 뜨거운 식수를 넣어 키위 커피를 제조하였다.The coffee powder and kiwi concentrate powder prepared above were mixed in a volume ratio of 3: 1 to prepare kiwi coffee mixed powder, and kiwi coffee was prepared by adding 5 times hot water to the mixed powder.
[비교예 1 및 2 : 커피 추출물 및 키위 농축액의 비율을 달리하여 키위 커피 제조][Comparative Examples 1 and 2: Kiwi coffee prepared by varying the ratio of coffee extract and kiwi concentrate]
상기 실시예 1에서 제조한 커피 분말과 키위 농축분말을 각각 1 : 1(비교예 1), 2 : 1(비교예 2)의 부피비로 혼합하여 상기와 동일하게 키위 커피를 제조하였다. Kiwi coffee was prepared in the same manner as above by mixing the coffee powder prepared in Example 1 and the kiwi concentrated powder in a volume ratio of 1: 1 (Comparative Example 1) and 2: 1 (Comparative Example 2), respectively.
[실험예 1 : 혼합 비율에 따른 키위 커피의 관능평가][Experimental Example 1: Sensory evaluation of kiwi coffee according to mixing ratio]
본 실험예에서는 키위 커피의 혼합 비율에 따른 커피의 맛과 향에 대해 관능평가를 실시하였다. 성인남녀 20명에게 상기 실시예 1, 비교예 1 및 2의 키위 커피의 맛과 향에 대해 관능평가를 실시하였다. 관능평가의 기준(5-매우 좋다, 4-좋다, 3-보통이다, 2-나쁘다, 1-매우 나쁘다)에 따라 점수를 부여하여 아래 표 1에 평균값으로 나타내었다.In this experimental example, sensory evaluation was performed on the taste and aroma of coffee according to the mixing ratio of kiwi coffee. Sensory evaluation was performed on the taste and aroma of kiwi coffee of Example 1, Comparative Examples 1 and 2 to 20 adult men and women. Scores were given according to the criteria of sensory evaluation (5-very good, 4-good, 3-normal, 2-bad, 1-very bad), and the average values are shown in Table 1 below.
상기 표 1에서와 같이 커피 분말과 키위 농축액을 3 : 1 부피비로 혼합한 실시예 1의 키위 커피가 맛과 향이 가장 우수하였다. 비교예 1의 경우 키위의 맛과 향이 매우 강해 낮은 점수를 부여받은 것으로 생각되며, 비교예 2의 경우 비교예 1보다 키위의 맛과 향이 저감되었으나 실시예 1 에 비해 관능이 우수하지 못한 것으로 나타났다.As shown in Table 1, the kiwi coffee of Example 1 in which the coffee powder and the kiwi concentrate were mixed in a 3: 1 volume ratio had the best taste and aroma. In the case of Comparative Example 1, the taste and aroma of kiwi are very strong, so it is considered to have a low score, and in Comparative Example 2, the taste and aroma of kiwi were reduced compared to Comparative Example 1, but it was found that the sensory properties were not superior to that of Example 1.
Claims (6)
A method for producing kiwi coffee, characterized by mixing a coffee extract and a kiwi concentrate.
상기 커피 추출물과 키위 농축액은 3 : 1의 부피비로 혼합되는 것을 특징으로 하는 키위 커피의 제조방법.
According to claim 1,
The method of producing kiwi coffee, characterized in that the coffee extract and kiwi concentrate are mixed in a volume ratio of 3: 1.
상기 키위 농축액은 60brix인 것을 특징으로 하는 키위 커피의 제조방법.
According to claim 1,
The kiwi concentrate is a method of producing kiwi coffee, characterized in that 60brix.
Beverage composition characterized by mixing a coffee extract and a kiwi concentrate.
상기 커피 추출물과 키위 농축액은 3 : 1의 부피비로 혼합되는 것을 특징으로 하는 음료 조성물.
According to claim 4,
The coffee extract and the kiwi concentrate is a beverage composition characterized in that it is mixed in a volume ratio of 3: 1.
상기 키위 농축액은 60brix인 것을 특징으로 하는 음료 조성물.
According to claim 4,
The kiwi concentrate is 60brix beverage composition.
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