KR20210010793A - Manufacturing method of multifunctional ginseng fermented boiled coffee. - Google Patents

Abstract

The present invention relates to a method for preparing multifunctional ginseng fermented boiled coffee. More specifically, the method for preparing multifunctional ginseng fermented boiled coffee according to the present invention comprises the steps of: (a) preparing by pulverizing fresh ginseng into a size of 0.5-1 mm; (b) preparing by pulverizing dried ginseng into a size of 100-200 μm; (c) preparing by pulverizing dried Phellinus linteus into a size of 50-100 μm; (d) preparing by pulverizing dried pine mushrooms into a size of 50-200 μm; (e) preparing by mixing the pulverized fresh ginseng of step (a), the ginseng powder of step (b), the Phellinus linteus powder of step (c), and the pine mushroom powder of step (d) at a weight ratio of 4:3:1:2; (f) preparing by adding edible water in a weight ratio of 5 kg of edible water per 1 kg of the mixed materials of step (e); (g) inoculating the materials of step (f) with lactic acid bacteria and fermenting the inoculated materials at a temperature of 25-35°C for 3 to 5 days; (h) filtering the fermented materials of step (g); (i) mixing the filtered ginseng composite liquid of step (h) and coffee beans at a weight ratio of 1:1 to 1:3 and fermenting the mixture at a temperature of 25-35°C for 3 to 5 days; (j) drying the fermented coffee beans of step (i) to a moisture content of 15% or less; (k) roasting the dried coffee beans of step (j); and (l) productizing the roasted coffee of step (k). Therefore, the coffee prepared by the method of the present invention has improved coffee flavor.

Description

Manufacturing method of multifunctional ginseng fermented boiled coffee. {Manufacturing method of multifunctional ginseng fermented boiled coffee.}

The present invention relates to a method for producing multifunctional ginseng fermented boil coffee.

The coffee tree blooms (white) about 2 years after being planted, and bears red or yellow fruits (Cherry) after about 3 years. The seeds obtained by peeling the outer skin, pulp, inner skin, and silver skin from the coffee fruit are called green beans. This work is an important processing process that determines the quality of green beans. There are dry method (drying the harvested cherries as they are, then removing the flesh) and wet method (fermentation and drying after removing the pulp with water). There are several species of green beans, but the main varieties currently grown commercially are Arabica and Robusta, accounting for 95% of the total varieties.

In general, changes in taste and flavor are subdivided into 9 stages according to the degree of roasting. The taste of coffee varies depending on the temperature, time, and speed of roasting, but it is usually sour until cinnamon roasting. As the roasting proceeds a little more, the green beans become dark brown as caramelization proceeds. When it reaches Full City Roasting, it has a rich flavor with light acidity and sweetness. After French Roasting, the sour taste almost disappears and the bitter taste is felt. If roasting more than that, the taste of burnt and burnt taste occurs.

It refers to the creation of a new taste and aroma by mixing two or more coffees with different coffee varieties, origins, roasting degrees, and processing methods to break away from the monotony of straight coffee. There are largely two methods of blending before roasting and blending after roasting. The representative blended coffee is Mocha Java, a blend of Indonesian coffee and Yemeni coffee to maximize the strengths of each coffee. The addition of various additives (fresh cream, grain, alcohol, fruit, etc.) to the blended coffee is called Arrange Coffee or Variation Coffee.

It refers to pulverizing roasted beans in consideration of the characteristics of the extraction mechanism and dissolving them with water to extract them. In order to brew good coffee, fresh beans, proper grinding, and accurate brew time should be considered. There are largely leaching and filtering methods to extract the flavor and soluble components of coffee to the maximum. In general, filter-type coffee is evaluated as having better taste, and the representative ones are Espresso Machine and Hand Drip. Among the filtering methods, the espresso machine using the Under Pressure method allows you to feel the rich aroma by quickly extracting even ingredients that are not soluble in water. In the case of hand drip, it takes longer to brew than an espresso machine, but it is a method that allows you to adjust the smooth and clean taste of straight coffee according to personal taste.

As a prior art, there is patent application 10-2014-0038622 (fermented coffee containing natural plant extract and a method of manufacturing the same).

The problem to be solved by the present invention is to contain the active ingredients of ginseng in coffee while preventing the ginseng flavor from affecting the unique flavor of coffee. In general, in the case of manufacturing coffee cookies or coffee bread, coffee beans are not used as an ingredient because they are of wood, and coffee beans rich in dietary fiber are discarded because they are manufactured by adding extracts. An object to be solved in the present invention is to improve the productability of coffee by disintegrating the texture of wooden coffee beans to multi-functionalize the use of coffee, not only for beverages, but also as food manufacturing ingredients.

The present invention relates to a method for producing multifunctional ginseng fermented boil coffee. In detail, the method of manufacturing a multifunctional ginseng fermented boil coffee of the present invention comprises the steps of: (a) preparing fresh ginseng by grinding it into a size of 0.5mm to 1mm; (b) preparing the dried ginseng by pulverizing it to a size of 100 μm to 200 μm; (c) preparing dried mushroom mushrooms by pulverizing them to a size of 50 μm to 100 μm; (d) preparing the dried pine mushrooms by grinding them into a size of 50 μm to 200 μm; (e) The pulverized fresh ginseng of the step (a): the ginseng powder of the (b): the phylum mushroom powder of the (c): the pine mushroom powder of the above (d) in a weight ratio of 4:3:1:2 Mixing and preparing; (f) preparing by adding in a weight ratio of 5 kg of drinking water per 1 kg of the mixed material in step (e); (g) inoculating the material of step (f) with lactic acid bacteria and fermenting it for 3 to 5 days at a temperature of 25 to 35°C; (h) filtering the fermented material of step (g); (i) mixing the filtered ginseng complex solution of step (h): green coffee beans at a weight ratio of 1:1 to 1:3 and fermenting for 3 to 5 days at a temperature of 25 to 35°C; (j) drying the green coffee beans fermented in step (i) to a moisture content of 15% or less; (k) roasting the dried green coffee beans of step (j); (l) comprising the step of commercializing the roasted coffee of step (k).

The coffee produced by the manufacturing method of the present invention improves the unique flavor of coffee, is soft by disrupting the texture of wooden coffee beans, and is multifunctional that can be used for coffee beverage production, confectionery, and baking with coffee bean powder. It is used as a food manufacturing material to improve the productability of coffee.

In order to achieve the above technical problem, the present invention relates to a method of manufacturing a multifunctional ginseng fermented boil coffee. In detail, the method of manufacturing a multifunctional ginseng fermented boil coffee of the present invention comprises the steps of: (a) preparing fresh ginseng by grinding it into a size of 0.5mm to 1mm; (b) preparing the dried ginseng by pulverizing it to a size of 100 μm to 200 μm; (c) preparing dried mushroom mushrooms by pulverizing them to a size of 50 μm to 100 μm; (d) preparing the dried pine mushrooms by grinding them into a size of 50 μm to 200 μm; (e) The pulverized fresh ginseng of the step (a): the ginseng powder of the (b): the phylum mushroom powder of the (c): the pine mushroom powder of the above (d) in a weight ratio of 4:3:1:2 Mixing and preparing; (f) preparing by adding in a weight ratio of 5 kg of drinking water per 1 kg of the mixed material in step (e); (g) inoculating the material of step (f) with lactic acid bacteria and fermenting it for 3 to 5 days at a temperature of 25 to 35°C; (h) filtering the fermented material of step (g); (i) mixing the filtered ginseng complex solution of step (h): green coffee beans at a weight ratio of 1:1 to 1:3 and fermenting for 3 to 5 days at a temperature of 25 to 35°C; (j) drying the green coffee beans fermented in step (i) to a moisture content of 15% or less; (k) roasting the dried green coffee beans of step (j); (l) comprising the step of commercializing the roasted coffee of step (k).

Example 1

The coffee produced by the above manufacturing method was pulverized, and liquid coffee was extracted at a ratio of 100 ml of drinking water at 80 to 90° C. per 12 g of ground coffee to prepare.

Comparative Example 1

The roasted coffee used in the examples was pulverized, and liquid coffee was extracted at a ratio of 100 ml with drinking water at 80 to 90° C. per 12 g of ground coffee to prepare.

Example 2

A cookie was prepared and prepared by mixing the ground coffee produced by the above manufacturing method: the cookie powder in a weight ratio of 4:6.

Comparative Example 2

In Examples, green coffee beans used for fermentation were mixed in a weight ratio of pulverized coffee roasted coffee: powder for cookies in a weight ratio of 4:6 to prepare and prepare cookies.

Example 3

A cookie was prepared and prepared by mixing the ground coffee produced by the above manufacturing method: the baking powder at a weight ratio of 3:7.

Comparative Example 3

In the Example, green coffee beans used for fermentation were mixed with pulverized coffee roasted coffee: baking powder in a weight ratio of 3:7 to prepare and prepare cookies.

The liquid coffee, cookies, and bread according to Examples 1, 2, 3 and Comparative Examples 1, 2, and 3 were tasting and tasting, and evaluated in the following manner. As for the evaluation method, 40 men and women in their 20s to 40s were subjected to tasting and tasting of Examples 1, 2, 3 and Comparative Examples 1, 2, 3, and then assessing satisfaction with aroma, taste and feeling of consumption. Preference test was conducted using the 5-point method of scent, intake, and overall acceptability, and for sensory test items (very bad: 1 point, slightly bad: 2 points, moderate: 3 points, slightly good: 4 points, very good: 5 points) was evaluated.

<Coffee tasting evaluation table> division incense flavor After drinking
Dry mouth Intake Overall preference Example 1 4.8 4.9 4.7 4.8 4.8 Comparative Example 1 3.6 3.7 3.4 3.5 3.6

<Cookie Tasting Evaluation Table> division incense flavor Intake Overall preference Example 1 4.7 4.7 4.6 4.7 Comparative Example 1 3.5 3.2 3.4 3.3

<Bread Tasting Evaluation Table> division incense flavor Intake Overall preference Example 1 4.8 4.7 4.7 4.7 Comparative Example 1 3.5 3.4 3.3 3.4

<Table of composition analysis of roasted coffee> division moisture
(g) protein
(g) Fat
(g) Ash
(g) carbohydrate
(g) fibrin
(g) Ca
() P
() F
() K
() Example 4.7 14.5 10.7 4.8 65.3 14.7 115 164 4.5 2012 Comparative example 4.6 13.7 13.5 4.5 63.7 13.4 87 142 3.4 1825

Referring to Tables 1, 2, and 3, it can be seen that the taste, intake, and preference of Examples were improved compared to Comparative Examples, and thus overall preference was remarkably improved.

Referring to Table 2, it can be seen that the fat of coffee was reduced and protein, fiber, and various minerals were improved in Examples.

Claims (2)

(a) preparing fresh ginseng by grinding it into a size of 0.5mm to 1mm;
(b) preparing the dried ginseng by grinding to a size of 100 μm to 200 μm;
(c) preparing dried mushroom mushrooms by pulverizing them to a size of 50 μm to 100 μm;
(d) preparing the dried pine mushrooms by crushing them to a size of 50 μm to 200 μm;
(e) The pulverized fresh ginseng of the step (a): the ginseng powder of the (b): the phylum mushroom powder of the (c): the pine mushroom powder of the above (d) in a weight ratio of 4:3:1:2 Mixing and preparing;
(f) preparing by adding in a weight ratio of 5 kg of drinking water per 1 kg of the mixed material in step (e);
(g) inoculating the material of step (f) with lactic acid bacteria and fermenting it for 3 to 5 days at a temperature of 25 to 35°C;
(h) filtering the fermented material of step (g);
(i) mixing the filtered ginseng complex solution of step (h): green coffee beans at a weight ratio of 1:1 to 1:3 and fermenting for 3 to 5 days at a temperature of 25 to 35°C;
(j) drying the green coffee beans fermented in step (i) to a moisture content of 15% or less;
(k) roasting the dried green coffee beans of step (j); (l) A method for producing multifunctional ginseng fermented boil coffee, comprising the step of commercializing the roasted coffee of step (k).
Coffee produced by the manufacturing method of claim 1.