KR20210032621A - Preparation method of olive coffee using olive leaf - Google Patents

Abstract

The present invention relates to a method for producing olive coffee, wherein olive leaves are constantly treated to inhibit the growth of microorganisms even at room temperature, so that long-term circulation at room temperature for 6 months or more is possible. Also, the production method thereof maximizes the SOD-like activity effect and improves overall taste while maintaining the palatability of coffee beans. More particularly, the olive coffee is produced by comprising the steps of: drying raw olive leaves; roasting the dried olive leaves; pulverizing the roasted olive leaves to prepare olive leaf powder; roasting and pulverizing coffee beans to prepare coffee powder; and producing olive coffee by mixing the produced olive leaf powder and the prepared coffee powder in a weight ratio of 3 : 7 to 7 : 3.

Description

Preparation method of olive coffee using olive leaf {Preparation method of olive coffee using olive leaf}

It relates to a method of manufacturing olive coffee using olive leaves, specifically, it does not lose its unique flavor, inhibits the growth of microorganisms even at room temperature, enables long-term distribution at room temperature for more than 6 months, and has an SOD-like activity effect, It relates to a method for producing olive coffee with increased overall palatability by appropriately including bitterness and spiciness.

The olive tree (scientific name: olea europaea ) is a representative tree that uses oil from fruit. It grows up to about 12m tall, has a round tree top, and has long and narrow leaves, and grows very slowly. It is an evergreen arboreous tree belonging to the ash family, and about 30 species grow wild in rocky or dry places in the Mediterranean, Asia, Africa, and Australia.

From ancient times, olive leaf has been used as a folk medicine for the purpose of treating malaria and high fever. In addition, olive leaf is effective for symptoms such as high blood pressure, atherosclerosis, colon cancer, inflammation, and food poisoning. Olive leaf extract lowers blood pressure or coronary artery. It has been known to have effects such as increasing blood flow rate, alleviating arrhythmia, and preventing cramps in the muscles of the small intestine.

In addition, coffee can be classified into ground coffee and instant coffee prepared by refining the seeds of plants, which are evergreen shrubs belonging to the family Cheondae, and grinding after roasting and brewing with steam or hot water, and the main ingredient that gives the taste of coffee. As for phosphorus caffeine, coffee beans contain a greater amount of caffeine than instant prepared coffees, and coffee beans are more preferred because of their good taste and aroma.

In recent years, coffee has been deeply established in modern life to the extent that coffee is not a favorite food but an essential food. However, if the caffeine contained in coffee is excessively consumed, the problem of harmfulness caused by caffeine has been raised. In order to cope with the harmfulness, there have been attempts to reduce the amount of caffeine or to develop coffee that contains extracts of plants that have good active ingredients for the body while making coffee taste.

As a related technology, in the "Method for manufacturing herbal coffee" (Korean Patent No. 10-375370), the beans are dried and pulverized at a high temperature and then extracted with purified water to obtain an extract, which is dried and pulverized in a concentrated state. While preparing powdered coffee, a manufacturing process is disclosed in which a herbal mixture is pulverized and extracted with purified water in the same manner to obtain an extract, and then concentrated and pulverized to obtain a powdery herbal extract and mixed with coffee powder. In addition, "Instant Coffee with Vegetable Additives Added" (Korean Patent Publication No. 10-2003-0004180) discloses a technique of preparing a vinegar, honeysuckle vine, and blue vinegar as a powder or a concentrate, and mixing them with coffee.

As described above, a number of techniques for adding various vegetable ingredients known to have active ingredients to coffee have been disclosed, but conventionally suggested vegetable ingredients generally have a strong aroma and a strong bitter taste, reducing the taste and aroma of coffee when mixed with coffee. There is a problem to be made. Moreover, in order to reduce caffeine intake, these plant materials must be used in a large amount. In this case, the taste and aroma of coffee are lost. In particular, the taste of non-primed coffee is mixed with hot water and the taste becomes bitter as time elapses.In the case of the prior art, the bitter taste is stronger or maintained, so despite various nutritional excellence, the taste becomes bitter. There was a problem of deterioration.

Korean Registered Patent Publication No. 10-375370 (2003. 02. 26) Korean Patent Publication No. 10-2003-0004180 (2003. 01. 14)

The present invention has been invented to solve the above problems, and is to produce coffee with increased overall palatability while maintaining the palatability of coffee beans by consistently treating olive leaves and combining them with coffee beans.

It is intended to manufacture olive coffee in which the roasted coffee powder mixed with olive leaf powder is kept at room temperature so that the growth of microorganisms is suppressed so that it can be distributed at room temperature for a long period of 6 months or longer.

It is intended to produce olive coffee that maximizes the effect of SOD-like activity using specific olive leaf treatment conditions.

In order to achieve the above object, the present invention provides a step of drying green olive leaves, rolling the dried olive leaves, pulverizing the roasted olive leaves to produce olive leaf powder, roasting and pulverizing coffee beans to make coffee powder. In the step of preparing, olive coffee is prepared through the step of preparing olive coffee by mixing the prepared olive leaf powder and the prepared coffee powder in a weight ratio of 3:7 to 7:3.

In more detail, olive leaves may be added to a pan or cauldron, roasted at 130 to 280°C, and dried so that the moisture content is 2 to 8% by weight.

In addition, the olive leaf to be pulverized may be pulverized to a size of 70 to 110 mesh to prepare an olive leaf powder.

The production method of olive coffee using olive leaves of the present invention is to prepare coffee with increased overall palatability while maintaining the palatability of coffee beans by consistently treating the olive leaves and combining them with coffee beans.

In addition, when the roasted coffee powder mixed with the olive leaf powder is stored at room temperature, it is possible to manufacture olive coffee in which the growth of microorganisms is suppressed so that long-term distribution at room temperature for 6 months or longer is possible.

And it has the effect of contributing to national health promotion by maximizing the effect of SOD-like activity using specific olive leaf treatment conditions.

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, and may be implemented in various different forms, and is provided to completely inform the scope of the invention to those of ordinary skill in the technical field to which the present invention pertains. It becomes. In addition, the present invention should be construed as including all embodiments falling within the scope of the appended claims.

The present invention relates to a method for producing olive coffee using olive leaves, and specifically, it is possible to circulate at room temperature for a long period of 6 months or longer by inhibiting the growth of microorganisms even at room temperature, and to maximize the effect of SOD-like activity, and to increase overall acceptance It is about the old olive coffee.

The olive coffee according to the present invention includes the steps of drying raw olive leaves, grinding the dried olive leaves, pulverizing the roasted olive leaves to prepare olive leaf powder, roasting and grinding coffee beans to prepare coffee powder , Olive coffee is prepared through the step of preparing olive coffee by mixing the prepared olive leaf powder and the prepared coffee powder in a weight ratio of 3:7 to 7:3.

Hereinafter, each of the above steps will be described in detail.

In the step of drying the fresh olive leaves, which is the first step for producing olive coffee, the fresh olive leaves can be dried in a cool and well-ventilated shade, and preferably, the olive leaves are dried for about 15 hours to 3 days. Drying, and drying for 1 to 2 days may be more preferable.

The fresh olive leaves to be selected may be used by mixing young leaves and old leaves so that the bitterness and spiciness of the olive leaves are most appropriately included, and the young leaves are 15 to 30 after the shoots of the olive leaves grow in the olive tree. It is preferable to use a leaf that is about one year old, and it may be preferable to use a leaf that is about 2 to 3 months old after the sprout of the olive leaf grows in order to give the most palatable taste.

In addition, when mixing the young olive leaves and old leaves, it is more preferable to mix and use the young leaves and old leaves in a weight ratio of 8 to 12: 4 to 8 to give the most palatable taste. I can.

The step of peeling the dried olive leaves is to increase the scent of the olive leaves, remove moisture and inactivate oxidative enzymes to block fermentation, to sufficiently express effective ingredients in the human body, and to increase overall acceptability. .

In the step of rolling olive leaves, it is preferable that the olive leaves are put into a pan or cauldron, dried at 130 to 280°C, and dried so that the moisture content is 2 to 8% by weight.

The rolling temperature may be more preferably treated at 200 to 280°C for 1 to 5 minutes, followed by 5 to 10 minutes at 180 to 200°C, and 8 to 12 minutes at 130 to 150°C.

When the roasting temperature is lower than the above-described temperature, the bitter taste of the olive leaves may become stronger and thus the flavor of the olive coffee produced according to the present invention may be deteriorated, and when the roasting temperature is higher than the above-described temperature, the Since the effective ingredient of the olive leaf is not sufficiently expressed, there is a possibility that the absorption rate in the body may be lowered, so it is preferable to roast and dry under the above conditions.

In addition, it is more preferable to carry out the pulverization step of the olive leaf to be carried out next to dry the olive leaf that has undergone the abrasion step for 10 to 60 minutes at 65 to 75°C for 10 to 60 minutes so that the moisture content is 3.5 to 5.5% by weight. I can.

In the step of preparing the olive leaf powder, the olive leaf powder is prepared by pulverizing the roasted olive leaf.

In more detail, the roasted olive leaf is preferably pulverized to a size of 70 to 110 mesh to prepare an olive leaf powder, and it may be more preferable to pulverize it to a size of 80 to 100 to produce an olive leaf powder. have.

If the size of the pulverized olive leaf is less than 70 mesh, it may not be easy to drink the olive coffee prepared according to the present invention, and if the size of the pulverized olive leaf is more than 110 mesh, the solubility in the solvent decreases and thus prepared according to the present invention. The palatability of brewed olive coffee may be reduced.

In the step of preparing coffee powder by roasting and pulverizing coffee beans, in more detail, the coffee beans are preferably blended in a ratio of 1.3 to 1.7: 0.8 to 1.2 by weight of Brazilian coffee beans and Colombian coffee beans. More preferably, coffee beans from Brazil and coffee beans from Colombia may be blended in a ratio of 1.5 to 1.6: 1 to 1.1 by weight.

The use of coffee beans mixed under the conditions as described above blends well with olive leaves, and the unique bitter, sour, bitter and subtle taste of coffee are well harmonized, so that olive coffee with excellent palatability can be prepared.

The roasting of the Brazilian coffee beans and Colombian coffee beans may be roasted at 200 to 240°C for 10 to 15 minutes by inserting the green coffee beans into a preheated roaster, but is not limited thereto. Roasting is an important step in the coffee processing process. It is a step in which heat is applied to green beans until they have an appropriate color and flavor, and various physicochemical reactions that determine the quality of the final coffee beans take place. The roasting method may use a variety of conventional methods such as hot air type, semi-hot air type, and direct heating type, but is not limited thereto.

In the step of preparing olive coffee, it is preferable to prepare olive coffee by mixing the prepared olive leaf powder and the prepared coffee powder in a weight ratio of 3:7 to 7:3, and olive leaves and coffee under the same conditions Mixing the powder is a good harmony of the bitter, sour, bitter and subtle taste of coffee and the bitter and spicy taste of olive leaves, and the bitter taste is reduced, and olive coffee can be prepared with excellent palatability.

Hereinafter, a method for producing olive coffee using the olive leaf of the present invention will be described in detail by the following test examples and examples.

<Example 1>-Preparation of olive coffee of the present invention

After the sprouts of olive leaves grow in the olive tree, the leaves 20 days old and the leaves 2 months old are mixed in a weight ratio of 10:5, dried for 2 days in a cool and well-ventilated shade, and put in a pan to 250 After treatment at °C for 3 minutes, the treatment was performed at 190 °C for 7 minutes and at 140 °C for 10 minutes, dried at 63 °C for 25 minutes, and pulverized to a size of 90 mesh. Coffee beans were pulverized by blending Brazilian coffee beans and Colombian coffee beans at a ratio of 1.5:1 by weight, roasting at 220°C for 10 minutes, and mixing the olive leaf powder and coffee powder at a ratio of 5:5 to make olive coffee Was prepared.

<Example 2>-Preparation of olive coffee of the present invention

After the sprouts of olive leaves grow in the olive tree, the leaves 20 days old and the leaves 2 months old are mixed in a 10: 5 weight ratio, dried for 2 days in a cool and well-ventilated shade, and put in a pan to 230 Treated at C for 20 minutes, dried at 63 C for 25 minutes, and pulverized to a size of 90 mesh. Coffee beans were pulverized by blending Brazilian coffee beans and Colombian coffee beans at a ratio of 1.5:1 by weight, roasting at 220°C for 10 minutes, and mixing the olive leaf powder and coffee powder at a ratio of 5:5 to make olive coffee Was prepared.

<Comparative Example 1>

Olive coffee was prepared by blending Brazilian coffee beans and Colombian coffee beans in a ratio of 1.5:1 by weight, roasting at 220°C for 10 minutes, and grinding.

<Comparative Example 2>

After the sprouts of the olive leaves grow in the olive tree, the leaves 20 days old and the leaves 2 months old are mixed in a 10: 5 weight ratio, dried for 2 days in a cool and well-ventilated shade, and then dried at 63℃ for 25 minutes. It was dried and ground to a size of 90 mesh. Coffee beans were pulverized by blending Brazilian coffee beans and Colombian coffee beans at a ratio of 1.5:1 by weight, roasting at 220°C for 10 minutes, and mixing the olive leaf powder and coffee powder at a ratio of 5:5 to make olive coffee Was prepared.

<Comparative Example 3>

After the sprouts of olive leaves grow in the olive tree, the leaves 20 days old and the leaves 2 months old are mixed in a 10: 5 weight ratio, dried for 2 days in a cool and well-ventilated shade, and put in a pan to 180 Treated at C for 20 minutes, dried at 63 C for 25 minutes, and pulverized to a size of 90 mesh. Coffee beans were pulverized by blending Brazilian coffee beans and Colombian coffee beans at a ratio of 1.5:1 by weight, roasting at 220°C for 10 minutes, and mixing the olive leaf powder and coffee powder at a ratio of 5:5 to make olive coffee Was prepared.

<Comparative Example 4>

After the sprouts of olive leaves grow in the olive tree, the leaves 20 days old and the leaves 2 months old are mixed in a 10:5 weight ratio, dried for 2 days in a cool and well-ventilated shade, and put in a pan to 180 After treatment at °C for 10 minutes, treatment at 100 °C for 10 minutes, dried at 63 °C for 25 minutes, and pulverized to a size of 90 mesh. Coffee beans were pulverized by blending Brazilian coffee beans and Colombian coffee beans at a ratio of 1.5:1 by weight, roasting at 220°C for 10 minutes, and mixing the olive leaf powder and coffee powder at a ratio of 5:5 to make olive coffee Was prepared.

<Test Example 1> Bacterial growth test during storage at room temperature

Bacterial growth test was carried out according to the Food Code, after each 20 samples of Example 1, Example 2, Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4 were stored in an incubator at 35°C for 10 days. , It was observed while additionally left at room temperature, and the expansion or leakage of the container and packaging was judged as positive for bacterial growth.

In the case of negative, the following bacterial test was performed. The surface of the opening part of the packaging material of 20 samples was well wiped and opened with 70% alcohol cotton wool, and 25 g of the sample was added to 225 mL of phosphate buffered diluent to homogenize. 1 mL of the homogenized sample solution was collected in a test tube, added to 9 mL of phosphate buffered diluent, mixed well, and this was used as the test solution. Each 1 mL of the test solution was inoculated into 5 thioglycolate medium and cultured at 35° C. for 48ㅁ3 hours, and growth of bacteria was confirmed as positive.

Bacterial growth test results when stored at room temperature Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Immediately after manufacture voice voice voice voice voice voice 8th week voice voice positivity voice voice voice Week 16 voice voice positivity positivity voice voice Week 24 voice voice positivity positivity voice voice

As a result, as shown in Table 1, coffee to which the roasted olive powder was added prepared by the method of Example 1, Example 2, Comparative Example 3, and Comparative Example 4 was not observed until 24 weeks of storage at room temperature. Confirmed.

<Test Example 2> SOD-like activity effect test

SOD-like activity effect test 20 mg of the powder samples of Example 1, Example 2, Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4 were placed in a 5 ml centrifuge tube and dispersed by adding 5 ml of distilled water, and then 0.2 mL of the sample, Tris-HCl buffer (50 mM Tris(hydroxymethyl) aminomethane + 10 mM EDTA, calibrated to pH 8.5) 3 mL, 7.2 mM pyrogallol (Yakuri Pure Chemicals Co., Kyoto, Japan) 0.2 mL was added and reacted at 25° C. for 10 minutes and 1 N HCl The reaction was stopped by adding 1 mL. The amount of oxidized pyrogallol in the reaction solution was measured at 420 nm using a UV/VIS spectrophotometer, and the SOD-like activity was expressed as a percentage of the difference in absorbance between the addition and no addition of the sample solution.

SOD-like activity (%) = (1-(absorbance of sample addition/absorbance without addition))×100

SOD-like activity effect test result Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 100 ppm 9.26±0.42 5.26±0.75 1.04±0.36 3.26±0.73 7.68±0.16 10.24±1.21 500 ppm 13.46±0.69 11.57±1.05 5.28±0.12 7.26±0.51 9.57±0.41 13.58±0.34 1000 ppm 28.26±0.26 25.36±0.38 11.64±0.74 15.21±0.59 21.36±0.45 19.56±1.32

As a result, as shown in Table 2, as the concentration increased in the order of Example 1, Example 2, Comparative Example 3, and Comparative Example 4, the SOD-like activity increased.

<Test Example 3> Sensory evaluation of Examples and Comparative Examples

Using Example 1, Example 2, Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4, coffee was prepared and consumed by leaching and filtering with water at 85°C according to a conventional powdered coffee production method.

The sensory test consisted of 50 trained panelists, and each treatment group was rated with a full score of 10 points, and the average value was calculated and compared. At this time, 10 points were the best, and 1 point was the poorest quality.

Sensory evaluation comparison division incense flavor Remove bitter taste Body Overall acceptability Example 1 9 9 9 9 9 Example 2 9 8 8 9 8.5 Comparative Example 1 7 6 6 5 6 Comparative Example 2 6 6 5 6 5.75 Comparative Example 3 7 6 7 7 6.75 Comparative Example 4 6 7 6 5 6

As a result, as shown in Table 3, Examples 1 and 2 showed superior results than Comparative Examples 1 to 4 in all respects in terms of aroma, taste, bitterness removal, body feeling, and overall preference.

Claims (3)

In the production method of olive coffee,
The method of manufacturing the olive coffee
(a) drying the fresh olive leaves;
(b) rolling the dried olive leaves of step (a);
(c) preparing olive leaf powder by pulverizing the roasted olive leaf of step (b);
(d) preparing coffee powder by roasting and grinding coffee beans; And
(e) preparing olive coffee by mixing the olive leaf powder prepared in step (c) and the coffee powder prepared in step (d) at a weight ratio of 3:7 to 7:3; Method for producing olive coffee using olive leaves, characterized in that.
The method of claim 1,
In the step (b), the olive leaves are added to a pan or cauldron, roasted at 130 to 280°C, and dried so that the moisture content is 2 to 8% by weight.
The method of claim 1,
The olive leaf pulverized in step (c) is pulverized to a size of 70 to 110 mesh to produce olive leaf powder.