KR20200050172A - Process for producing a composition for a drip coffee through grain budding/fermentation and from manufactured drip coffee, cold-brew coffee for using the same and a method for producing the same - Google Patents

Abstract

The present invention relates to a method of preparing a drip coffee composition through germination/fermentation of grains, a drip coffee composition prepared thereby, a cold brew coffee using the same, and a method of producing the same, wherein by roasting germinated fermented grains and green beans, a drip coffee with excellent nutrition as well as a cold brew coffee can be prepared. In particular, the drip coffee composition is characterized by being in a coffee powder form obtained by mixing roasted grains and coffee beans in a weight ratio of 1-5 : 5-9, wherein the roasted grains are obtained by roasting germinated fermented grains at 150-170°C, and the coffee beans are obtained by roasting green beans at 170-220°C. In particular, the cold brew coffee is characterized by being obtained by mixing the coffee powder thus produced with water and extracting the cold brew coffee therefrom.

Description

Process for producing a composition for drip coffee through germination / fermentation of grain, and composition for drip coffee prepared therefrom, cold brew coffee using the same, and a method for manufacturing the same (Process for producing a composition for a drip coffee through grain budding / fermentation and from manufactured drip coffee, cold-brew coffee for using the same and a method for producing the same}

The present invention relates to a method for preparing a composition for drip coffee through germination / fermentation of grain, and a composition for drip coffee prepared therefrom, a cold brew coffee using the same, and a method for manufacturing the same, more specifically, for germination and fermented grains It is related to roasting green beans to produce drip coffee having excellent nutrition, as well as to produce cold brew coffee.

The first coffee to be introduced in Europe in the early 17th century was introduced to Korea in 1896. It was known as the beginning of Emperor Gojong's execution by Son Tak, the execution of the first Russian construction when Emperor Gojong stayed in Russia.

Coffee, which is a brown taste drink with a unique taste and aroma, is roasted from coffee trees, processed, roasted, and extracted and consumed. It can change the taste and aroma according to the degree of roasting by adding heat to the green beans. There are features.

Green beans contain major ingredients such as polysaccharides, lipids, organic amino acids, and proteins, but there are not only psychological side effects such as insomnia, palpitations, instability, and tension headaches when excessive drinking of coffee, but also addictive. Although not designated as an addict in the field of international disease, fermented coffee with a low caffeine content, which can cause poisoning by high doses, is commercially available.

Fermented coffee originated from Kopi Luwak, a roasted musk cat that can't digest coffee in the body and roasted it, but Kopi Luwak is an opportunity to drink it as an expensive luxury coffee. There are not many.

In order to compensate for this, various techniques for preparing fermented coffee have been developed. For example, in the method of fermenting coffee green beans using mushrooms and honggukgyun, composition, and fermented coffee (registration number: 10-1258893), coffee green beans are added to water. After immersion and germination, a method of fermenting coffee green beans by inoculation with any one of circumcision mushrooms, youngji mushrooms, and yellow beech mushrooms after fermentation and cooling is proposed.

And in 'Sleep fermented coffee fermented with kimchi lactic acid bacteria and its manufacturing method (Registration No .: 10-1014871)', fermented with kimchi lactic acid bacteria, contains a lower concentration of caffeine compared to caffeine contained in coffee beans before fermentation, and before fermentation A method for preparing fermented coffee with kimchi lactic acid bacteria containing a higher concentration of gaba compared to gaba (γ-aminobutyric acid) contained in coffee beans has been proposed.

Subsequently, 'Caffeine-reduced fermentation method using vegetable lactic acid bacteria (registration number: 10-1298557)' contains one or more selected from the group consisting of blueberries, apples, strawberries, bokbunja, aronia and kiwi in coffee beans. A method of preparing fermented coffee by adding the mixed fruit concentrate is proposed.

However, in the case of fermented coffee, most of the strains are organic acid fermentation using lactic acid bacteria in Lactobacillus and Leuconostoc, or yeast fermentation in Aspergillus, which is weak for heat due to yeast fermentation in yeast, and coffee in hot relationship. It is difficult to ingest fermented lactic acid bacteria.

In addition, there is a problem of palatability that fermentation odor, such as enteric odor or makgeolli odor, occurs when yeast is fermented into yeast mold (Aspergillus), so there is an urgent need for a new study that can improve coffee by improving the above-mentioned problems. It is time.

Registered in Korean Patent Registration No. 10-1258893, 2013.04.23. Registered in Korean Patent Registration No. 10-1014871, 2011.02.08. Registered in Korean Patent Registration No. 10-1298557, August 14, 2013.

The present invention was invented to solve the above-mentioned problems, a method for preparing a composition for drip coffee through germination / fermentation of grains so as to have excellent nutrition by roasting germinated and fermented grains and green beans, and drip coffee prepared therefrom The purpose of the present invention is to provide a composition, a cold brew coffee using the same, and a method for manufacturing the same.

The present invention for achieving the above object, a grain pre-treatment step of preparing germinated and fermented grains; A roasting step of roasting the germinated and fermented grains at 150-170 ° C to form roasting grains, and roasting fresh beans at 170-220 ° C to form coffee beans; And a coffee powder forming step of crushing the roasted grains and the coffee beans, and mixing them in a weight ratio of 1 to 5: 5 to 9 to form coffee powder. The technical method of the drip coffee composition manufacturing method.

Preferably, the germinated and fermented grains of the grain pretreatment step are swelled by immersing the grains in water, thereby forming a swelled grain; A germination step of forming germinated grains by spraying and germinating the puffed grains; A fermentation step of forming the fermented grains by fermenting the germinated grains under a darkening treatment at 30-40 ° C .; And drying the fermented grains to form dried grains.

Preferably, the grain of the grain pre-treatment step is characterized in that it is a large black rice.

The present invention for achieving the above object, roasted grains formed by roasting germinated and fermented grains at 150 ~ 170 ℃ and coffee beans formed by roasting raw beans at 170 ~ 220 ℃ are 1 ~ 5: 5 ~ The composition for drip coffee through germination / fermentation of grains, which is in the form of coffee powder formed by mixing at a weight ratio of 9, is a technical subject.

The present invention for achieving the above object, roasted grains formed by roasting germinated and fermented grains at 150 ~ 170 ℃ and coffee beans formed by roasting raw beans at 170 ~ 220 ℃ are 1 ~ 5: 5 ~ Cold coffee using a composition for drip coffee through germination / fermentation of grains, characterized in that the coffee powder formed by mixing in a weight ratio of 9 is mixed with water and cold-brewed by mixing with water, as a technical summary. .

The present invention for achieving the above object, a grain pre-treatment step of preparing germinated and fermented grains; A roasting step of roasting the germinated and fermented grains at 150-170 ° C to form roasting grains, and roasting fresh beans at 170-220 ° C to form coffee beans; A coffee powder forming step of pulverizing the roasted grains and the coffee beans, and mixing them in a weight ratio of 1 to 5: 5 to 9 to form a coffee powder; And a cold brew extraction step of mixing the coffee powder with water to form a cold brew by extracting cold brew; a method for preparing cold brew coffee using a composition for drip coffee through germination / fermentation of grains Let be the technical gist.

Preferably, the germinated and fermented grains of the grain pretreatment step are swelled by immersing the grains in water, thereby forming a swelled grain; A germination step of forming germinated grains by spraying and germinating the puffed grains; A fermentation step of forming the fermented grains by fermenting the germinated grains under a darkening treatment at 30-40 ° C .; And drying the fermented grains to form dried grains.

Preferably, the grain of the grain pre-treatment step is characterized in that it is a large black rice.

Method for preparing a composition for drip coffee through germination / fermentation of grains according to the present invention by means of solving the above problems, and composition for drip coffee prepared therefrom, cold brew coffee using the same, and a method for manufacturing the same, have a black chalcedony It contains high-quality useful ingredients, which not only has excellent nutrition, but also has good flavor and nature-friendly drip coffee and cold brew coffee.

Figure 1 is a photograph of immersed in the water of the eye large black rubbing according to a preferred embodiment of the present invention.
Figure 2 is a photograph of germinating the eye large black rubbing according to a preferred embodiment of the present invention.
3 is a roasting picture according to a preferred embodiment of the present invention.
4 is a crushed picture according to a preferred embodiment of the present invention.
Figure 5 is a packaging picture according to a preferred embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, preferred embodiments of the present invention will be described in detail.

That is, the present invention relates to a technology capable of producing drip coffee and cold brew coffee through germination / fermentation of grains, and describes a method for preparing a composition for drip coffee and a method for preparing cold brew coffee, respectively do.

1. Method for preparing a composition for drip coffee

The composition for drip coffee through germination / fermentation of grains according to the present invention includes roasted grains formed by roasting germinated and fermented grains at 150-170 ° C and coffee beans formed by roasting raw beans at 170-220 ° C. 1 It is characterized by a coffee powder form formed by mixing in a weight ratio of ~ 5: 5 ~ 9.

The drip coffee composition may be prepared through a grain pre-treatment step (S1), a roasting step (S2), and a coffee powder forming step (S3).

First, the grain pre-treatment step is a step of preparing germinated and fermented grains. (S1)

In other words, the grain pre-treatment step is a process of pre-treatment such that the grain is germinated and fermented, consisting of a swelling step (S1-1), a germination step (S1-2), a fermentation step (S1-3), and a drying step (S1-4). do.

First, the swelling step is a step of swelling the grain by immersing it in water to form a swelled grain. (S1-1)

Figure 1 is a photograph of immersed in the water of the eye big black rubbing according to a preferred embodiment of the present invention. Figures 1- (a) and 1- (b) show a photo of immersed in the water of black eye black rice, and to explain with reference to Figure 1, remove the outer skin (rice husk) of the black rice black rice and wash it clean You can see that it is immersed in water for 20 to 28 hours.

As a result of the experiment, immersion in less than 20 hours does not create an optimal state of the environment to allow sufficient germination of the black and white black rice, and if immersed for more than 28 hours, the amount of useful ingredients contained in the black and white black rice is eluted to the outside. In addition, there was a concern, and it was found that it is preferable to immerse for 20 to 28 hours (most preferably, 24 hours) because there is a possibility that the large black scorch is excessively called and easily damaged. As such, it is best to germinate by immersing the big black rice in water for 20 to 28 hours to allow it to swell.

Particularly, the reason why the eye black black rice is applied as a grain in the present invention is essential amino acid, nucleic acid, yeast, high blood pressure lowering, hangover cancellation, alcohol metabolism promotion, which promotes growth and development, brain development, memory improvement, and immunity increase. Gaba (GABA), diabetes, high blood pressure, dietary fiber (resistance starch) to help prevent bowel disease, cancer prevention, antioxidants to help remove free radicals (such as anthocyanins), arteriosclerosis prevention, osteoporosis prevention, fatigue recovery, Minerals that help increase glycogen (octacosanol, potassium, selenium, etc.), PEP inhibitors that help prevent Alzheimer's disease, anti-aging, skin diseases, vitamin B groups that help improve symptoms of chronic fatigue, vitamins E, Ca, As it contains the ingredients of Mg and Fe minerals, because the nutrient content is very superior to that of the large germ and normal rice, the nutrient content for this is shown in Table 1 below. Together.

Kinds Anthocyanins
(mg / 100g) Amylopectin
(%) Gamma Orizanol
(mg / g) protein
(%) Fat
(%) Inorganic ingredients (mg / kg) Ca Mg Fe Eyes black and white 129.4 94.5 0.32 8.98 2.57 338.1 1366.0 45.7 Big eyes
(Great embryonic rice) - 85.3 0.32 8.09 3.31 167.1 1294.0 29.6 Japan and the United States
(Plain rice) - 83.5 0.23 7.45 2.25 164.0 875.0 30.3

As shown in Table 1, in the case of the large germ rice and ordinary rice, there is no anthocyanin component, whereas in the case of the large black rice, it contains a large amount of 129.4mg / 100g, and inorganic components such as Ca, Mg, and Fe are also common with the large germ rice. Since it contains a large amount compared to rice, useful useful ingredients will be excellent.

Second, the germination step is a step of forming germinated grains by spraying moisture on the puffed grains. (S1-2)

First, in order to perform the germination step, the large black rice simmered in water in the swelling step is separated to prepare grains that have been swelled.

Figure 2 is a photograph of germinating the eye large black rubbing according to a preferred embodiment of the present invention. FIG. 2- (a) is a photograph showing a form in which moisture is sprayed by spraying natural water (for example, bottled water) at room temperature every 4 hours to the puffed black prickle, and FIG. It is a picture that shows the appearance of germination after 24 hours by making the condition before it comes out.

For reference, it is preferable to spray the cinnamon tree extract to remove odor and disinfect in the germination process. The amount of cinnamon tree extract that is sprayed is appropriately adjusted according to the amount of black and white chalcedony.

Third, the fermentation step is a step of forming fermented grains by fermenting the germinated grains under a dark treatment at 30-40 ° C. (S1-3)

That is, by allowing germination to be stopped between 1 and 5 mm, and then fermenting for less than 48 hours by treating the membrane with a temperature maintained at a temperature in the range of 30 to 40 ° C, fermentation with natural yeast / bacillus strains is possible.

The reason for the dark treatment in the fermentation step is to prevent the phenomenon that the black and white black rice is deteriorated by external light such as sunlight, and as a result of the experiment, if the dark treatment is performed at less than 30 ℃, it takes a lot of time to get proper fermentation, resulting in productivity. There are disadvantages, and if the black film is processed in excess of 40 ° C, there is a disadvantage in that the properties of the dark black rice are deteriorated due to excessive fermentation.

In addition, in the fermentation step, the fermentation time may be appropriately adjusted to less than 48 hours depending on the amount of germinated black and white chalcedony. Since it was confirmed, it is preferable to ferment in less than 48 hours.

For reference, in the fermentation step, cinnamon tree extract and bamboo extract are sprayed together to remove odor and at the same time function as a disinfection.

Fourth, the drying step is a step of forming the dried grains by drying the fermented grains. (S1-4)

That is, the fermented grains are naturally dried under low temperature (1 to 25 ° C), followed by hot air drying (30 to 50 ° C). At this time, the cinnamon tree extract can be sprayed to remove the odor and at the same time provide the function of disinfection.

Next, the roasting step is a step of roasting germinated and fermented grains at 150-170 ° C to form roasted grains, and roasting raw beans at 170-220 ° C to form coffee beans. (S2)

3 is a roasting picture according to a preferred embodiment of the present invention. Figure 3 (a) is a picture showing an example of roasting green beans, and Figure 3- (b) is a picture of roasted coffee beans collected on a plate. However, in FIG. 3, only the pictures of roasted and stored green beans are shown, but it can be seen that germinated and fermented grains are also roasted in the same process as in FIG.

That is, the roasting step refers to a step of roasting raw beans to produce coffee beans so that coffee having a sour, sweet, and bitter taste can be extracted, and roasting grains by roasting germinated and fermented grains.

Generally, roasting is a process of maximizing the aroma, taste, and characteristics of coffee by applying heat to green beans. When roasted by heating the green beans that have no taste and aroma, the cell tissue of the green beans is destroyed, and fat, sugar, caffeine, and organic acids are destroyed. , It means that various components such as inorganic acids and tannins are emitted outside. Accordingly, the present invention intends to apply such roasting to grains together with green beans.

First of all, the green beans can be grown in any one of Brazil, Ethiopia, Colombia, Tanzania, Costa Rica, Kenya, Vietnam, and Guatemala. However, green beans grown in various countries are not limited to the above-mentioned countries. Being able is obvious.

The harder the original grain, the newer the grain, or the higher the water content, the slower the evaporation of water. This decreases. Roasting below 170 ° C is a temperature insufficient to efficiently remove the amount of moisture contained in green beans, and roasting above 220 ° C has no productability compared to roasting at temperatures below 220 ° C. It is preferable to roast at a temperature condition of 170 to 220 ° C.

In the case of eye and black fermented rice which has been germinated and fermented, the temperature is too weak to allow the nutrients of germinated and fermented eye and black fermented rice to radiate outside when roasted below 150 ° C. Since the high temperature is applied to the black and white black rice, destruction of useful components may occur, so it is preferable to roast the black and white black rice at a temperature of 150 to 170 ° C, which is somewhat lower than that of green beans.

Next, the coffee powder forming step is a step of crushing the roasted grains and coffee beans, and mixing them in a weight ratio of 1 to 5: 5 to 9 to form coffee powder. (S3)

4 is a crushed picture according to a preferred embodiment of the present invention. FIG. 4- (a) shows a photograph of grinding coffee beans using a mill mill, and FIG. 4- (b) shows photographs of grinding coffee beans in a container. However, FIG. 4 shows a picture of crushing coffee beans and storing them in a container, and roasting grain is also performed in the same manner.

In particular, as shown in Fig. 4- (b), crushed grains and ground coffee beans are sifted to a particle size of 0.5 to 1.0 mm to be used as a composition for drip coffee, and residues are used for other purposes. .

Here, if grains with a particle size of less than 0.5mm are used, not only does it not easily produce the peculiar flavor of grains, there is a possibility that the extraction yield may vary for each drip pack, and if grains with a particle size exceeding 1.0mm are used, product properties Since there is no, it is preferable to use grains crushed to a particle size of 0.5 to 1.0 mm.

In addition, when coffee beans having a particle size of less than 0.5mm are used, the density of the coffee beans increases, excessively increasing, resulting in excessive extraction, resulting in dark coffee extraction, and coffee beans having a particle size exceeding 1.0mm are used. If it is, it is preferable to use coffee beans crushed to a particle size of 0.5 to 1.0 mm because the density of coffee beans is lowered compared to the same extraction time, so that the extraction amount is reduced to extract the light coffee.

Accordingly, since the extraction yield varies according to the degree of crushing, there is a problem in that the extraction amount is different for each drip pack when extracting coffee, so it is preferable to use grains and coffee beans having a particle size in the range of 0.5 to 1.0 mm.

It is recommended that the crushed grains and coffee beans are mixed in a weight ratio of 1 to 5: 5 to 9, so that when grains are mixed with crushed coffee beans, the grains and coffee beans are not biased in one direction. It is important to stir uniformly.

If the grain is less than 1% by weight, the useful ingredient of the black and white black rice is not sufficiently contained, so it is insignificant amount to express the savory flavor of the grain, and if the amount of grain added is small, the coffee aroma should increase because the amount of coffee beans must be increased. There is a risk of getting thicker and harder. In addition, if the grain is added in less than 1 weight ratio, it is insignificant amount to neutralize the bitter or turbid taste of coffee beans, so it is preferable to be careful not to add the grain in less than 1 weight ratio.

On the contrary, if the grain exceeds 5 weight ratio, the amount of grain is too high, so there is a risk of deterioration in the distribution process of the drip coffee composition due to the characteristic grainy or fishy taste, so the grain that has been crushed is 1 It is preferred to mix at a weight ratio of ~ 5.

In the case of coffee beans that have been crushed, if the ratio is less than 5% by weight, it is the amount that does not feel the original taste of the coffee. Is preferably mixed in a 5 to 9 weight ratio.

As a result of numerous experiments by the inventors of the present invention, in order to neutralize the bitter or turbid taste of coffee beans while grasping the characteristic yellowish and fishy taste of grains, when the crushed grains and coffee beans have a weight ratio of 5: 5 It was confirmed that it has the best productability.

5 is a picture of a packaging according to a preferred embodiment of the present invention. FIG. 5- (a) shows a picture being sealed with a band sealing machine by filling 8 g of ground coffee beans and 2 g of ground grains in a drip pack, and FIG. 5- (b) is filled with 8 g of coffee beans and 2 g of ground grains. This is a picture showing the completed drip pack.

By packing the drip pack in which the filling is completed in the wrapping paper and putting it in the outer packaging box again, the process of preparing the composition for drip coffee of the present invention is completed, and as a result of the experiment, the composition for drip coffee is close to pH 7 and has many water-soluble dietary fibers. It was confirmed that gastric acid reflux was effective.

2. Method for manufacturing cold brew coffee

Cold brew coffee using a composition for drip coffee through germination / fermentation of grains according to the present invention is formed by roasting and fermenting grains by roasting at 150-170 ° C and roasting grains and roasted beans at 170-220 ° C It is characterized in that it is a liquid coffee grain stock solution formed by mixing coffee beans with water in a weight ratio of 1 to 5: 5 to 9 and mixing with water to extract cold brew.

The cold brew coffee may be prepared through a grain pre-treatment step (S1), a roasting step (S2), a coffee powder forming step (S3), and a cold brew extraction step (S4).

However, in the method of manufacturing the cold brew, the grain pre-treatment step (S1), the roasting step (S2), and the coffee powder forming step (S3) have already been described as the same as in the previous 'Method for preparing a drip coffee composition'. The description will be omitted, and only the cold brew extraction step (S4) will be described.

The cold brew extraction step is a step of mixing the coffee powder with water to extract the cold brew to form a grain coffee stock solution. (S4)

That is, the cold brew extraction step is a step of mixing the finished coffee powder with water and aging through a precipitation process to achieve low temperature, thereby completing the liquid grain coffee stock solution.

Through these cold brew extraction steps, the above-described composition for drip coffee can be extracted and drunk with drip coffee, and is also drinkable in the form of cold brew coffee.

The above description is merely illustrative of the technical idea of the present invention, and those of ordinary skill in the art to which the present invention pertains will be capable of various modifications and variations without departing from the essential characteristics of the present invention.

Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to illustrate, and the scope of the technical spirit of the present invention is not limited by these embodiments.

The scope of protection of the present invention should be interpreted by the claims, and all technical ideas within the equivalent range should be interpreted as being included in the scope of the present invention.

Claims (8)

Grain pre-treatment step of preparing germinated and fermented grains;
A roasting step of roasting the germinated and fermented grains at 150-170 ° C. to form a roasted grain, and roasting fresh beans at 170-220 ° C. to form coffee beans; And
After crushing the roasted grains and the coffee beans, mixing in a weight ratio of 1 to 5: 5 to 9 to form a coffee powder to form coffee powder; drip through germination / fermentation of grains comprising Method for preparing a composition for coffee. According to claim 1,
Germinated and fermented grains of the grain pre-treatment step,
A swelling step of swelling the grain by immersing it in water to form a swelled grain;
A germination step of forming germinated grains by spraying and germinating the puffed grains;
A fermentation step of forming the fermented grains by fermenting the germinated grains under a darkening treatment at 30-40 ° C .; And
Drying the fermented grains to form a dried grain; a method for preparing a composition for drip coffee through germination / fermentation of grains, characterized by being prepared. According to claim 1,
The grain of the grain pre-treatment step,
A method for preparing a composition for drip coffee through germination / fermentation of grains, characterized in that it is an eye black glutinous rice. Roasted grain formed by roasting germinated and fermented grains at 150 ~ 170 ℃, and coffee powder formed by mixing coffee beans formed by roasting fresh beans at 170 ~ 220 ℃ in a weight ratio of 1 ~ 5: 5 ~ 9 Drip coffee composition through germination / fermentation of grains, characterized in that the form. Roasted grains formed by roasting germinated and fermented grains at 150 ~ 170 ℃, and coffee beans formed by roasting raw beans at 170 ~ 220 ℃ at a weight ratio of 1-5: 5-9, to the coffee powder formed. Cold brew coffee using a composition for drip coffee through germination / fermentation of grains, which is a grain coffee stock solution formed by mixing with water and cold brewing. Grain pre-treatment step of preparing germinated and fermented grains;
A roasting step of roasting the germinated and fermented grains at 150-170 ° C. to form a roasted grain, and roasting fresh beans at 170-220 ° C. to form coffee beans;
A coffee powder forming step of crushing the roasted grains and the coffee beans, and mixing them in a weight ratio of 1 to 5: 5 to 9 to form coffee powder; And
Cold coffee extraction step of mixing the coffee powder and water to extract a cold brew to form a grain coffee stock solution; A method for producing a cold brew coffee using a composition for drip coffee through germination / fermentation of grains. The method of claim 6,
Germinated and fermented grains of the grain pre-treatment step,
A swelling step of swelling the grain by immersing it in water to form a swelled grain;
A germination step of forming germinated grains by spraying and germinating the puffed grains;
A fermentation step of forming the fermented grains by fermenting the germinated grains under a darkening treatment at 30-40 ° C .; And
A drying method of drying the fermented grains to form dried grains. A method of manufacturing cold brewed coffee using a composition for drip coffee through germination / fermentation of grains, comprising: The method of claim 6,
The grain of the grain pre-treatment step,
A method of producing cold brewed coffee using a composition for drip coffee through germination / fermentation of grains, characterized in that it is an eye-black black rice.

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