KR20210099224A - Method of producing puffed coffee beans and puffed coffee beans produced thereby - Google Patents

Abstract

The present application relates to a method for producing puffed coffee beans and puffed coffee beans produced thereby. The method for producing puffed coffee beans according to an aspect of the present invention include: a first step of adding water to green coffee beans and heating the green coffee beans added with water at a temperature in the range of 240 to 270°C for five to seven seconds, to pre-process the green coffee beans to have moisture content of 15 to 20%; a second step of placing the green coffee beans in a sealed container and heating the same at a temperature in the range of 200 to 250°C; and a third step of expanding the green coffee beans by opening the sealed container.

Description

Manufacturing method of puffing coffee beans and puffing coffee beans manufactured thereby

The present invention relates to a method for manufacturing puffed coffee beans and puffed coffee beans prepared thereby.

Coffee is a favorite food of people all over the world, and its consumption is steadily increasing, consuming about 7 million tons of coffee every year in the world. According to the statistics of the Korea Customs Service, Korea ranks sixth in the world as a coffee consumer in 2013. It is estimated that about 103,000 tons of coffee beans were generated nationwide in 2014 when they were completely dried.

On the other hand, the specific taste and aroma of coffee is largely formed during the roasting of coffee beans. Roasting is an important step in the coffee processing process and is a process of heating green beans until they have an appropriate color, aroma, and flavor. It is a step in which various physicochemical reactions that determine the quality of final coffee beans occur. During the roasting process, the green coffee beans undergo rapid expansion due to the pressure of water and carbon dioxide along with a chemical reaction due to heat, and some of the generated volatile components are volatilized to the outside. The aroma of coffee is the most important factor in coffee quality, and low-molecular sugars and amino acids or proteins of green coffee beans react alone or mutually by heating (these reactions are divided into three categories, called Caramellization, Maillard reaction, and Strecker decomposition). Hundreds of volatile fragrances are produced. As such, coffee has a variety of tastes and flavors depending on the variety, production area, drying method, and roasting method, and thus, research on cultivation methods, green bean processing, and roasting is continued in order to improve the flavor of coffee.

However, there is a problem in that high-risk carbonization substances such as carcinogens are generated during the roasting process. Specifically, a large amount of carcinogens such as acrylamide and furan are generated by carbonization during strong roasting, and it is reported that coffee contains more furan components than other foods. Furan is known to be generated mainly by thermal decomposition of sugars or amino acids and thermal oxidation of polyunsaturated fatty acids or vitamin C during the roasting process. In order to solve this problem, there have been studies on the process and method for improving the quality of Robusta coffee centered on large coffee manufacturers such as Nestlé and Kraft for a long time, but it has not been possible to develop a method to fundamentally solve the above problems. there is.

Republic of Korea Patent Registration No. 10-1763456 discloses a method of pre-treating green coffee before roasting to improve the aroma and taste of coffee and reduce carcinogens, green coffee beans pre-treated by the method, and the manufacturing method A method for producing a coffee extract comprising the step of hot-water extraction of freshly brewed coffee beans and a coffee extract prepared by the method are described. However, there is a disadvantage including cumbersome steps in which green coffee beans must be germinated for 1 to 3 days in an incubator or in a dark room.

Accordingly, the present inventors prepared puffed coffee beans by pre-treating green coffee beans and heating and swelling them while researching a method for solving the above problems and enhancing the taste and aroma of coffee. It was discovered that puffed coffee beans not only reduce the risk by eliminating the roasting process that generates carcinogenic vapors, but also have excellent taste, flavor, body and aftertaste, increase extraction efficiency, and can be added to various foods. has been completed

One technical problem to be achieved by the present invention is to provide a method for manufacturing puffed coffee beans.

Another technical problem to be achieved by the present invention is to provide puffed coffee beans manufactured by the above manufacturing method.

Another technical problem to be achieved by the present invention is to provide a food additive comprising puffed coffee beans prepared by the above manufacturing method.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by those of ordinary skill in the art to which the present invention belongs from the description below. There will be.

In order to achieve the above technical problem, an embodiment of the present invention,

a first step of adding water to green coffee beans and heating to a temperature of 240 to 270° C. to pre-treat the coffee beans to have a moisture content of 15 to 20% (ml/g); A second step of putting the coffee beans in a sealed container and heating to a temperature of 200 to 250 ℃; and a third step of expanding the coffee beans by opening the sealed container.

In an embodiment of the present invention, in the first step, 12 to 15 parts by weight of water may be added to 100 parts by weight of the green coffee beans.

In an embodiment of the present invention, in the first step, the heating of the green coffee beans may be performed for a time of 5 to 7 seconds.

In an embodiment of the present invention, in the second step, the pressure in the sealed container may be 70 to 100 kg/cm ² It may be characterized in that it is.

In an embodiment of the present invention, in the second step, the heating time may be 2 to 5 seconds.

In order to achieve the above technical problem, another embodiment of the present invention is

It provides puffed coffee beans manufactured by the above manufacturing method.

In order to achieve the above technical problem, another one embodiment of the present invention is,

It provides a food additive comprising puffed coffee beans prepared by the above manufacturing method.

According to an embodiment of the present invention, the puffing coffee bean manufacturing method of the present invention omits the roasting process and puffs the puffing method, so that there is no contamination by steam generated during roasting or a risk therefrom.

In addition, according to an embodiment of the present invention, the present invention can be used as it is without separately separating the rind during puffing, thereby minimizing residues due to the rind or skin of coffee beans.

In addition, according to an embodiment of the present invention, puffed coffee beans prepared by the manufacturing method of the present invention can be ground and used as coffee powder for beverages. Coffee manufactured from puffed coffee beans has the advantage of excellent taste, flavor, body and aftertaste, so it is possible to provide coffee with excellent taste as a coffee drink.

Furthermore, since the puffed coffee beans have a porous structure having fine pores, the permeability of the extraction solvent is increased, thereby increasing the extraction yield. For this reason, a separate roasting process is unnecessary when manufacturing a coffee beverage by extracting coffee beans. In addition, the porous structure makes it easy to pulverize and the dry powder itself has a porous structure, so it has the advantage of very high water absorption rate and absorption power when dispersed or extracted in water.

Furthermore, according to an embodiment of the present invention, puffed coffee beans manufactured by the manufacturing method of the present invention are added to various types of foods such as cereals, cookies, or snacks by grinding or as an additive. Available. The application of these puffed coffee beans to various food forms can increase added value by developing and applying coffee-containing food in a form that did not exist before. Therefore, puffing coffee beans are a highly palatable product and have the effect of allowing anyone to easily and conveniently consume coffee beans.

It should be understood that the effects of the present invention are not limited to the above-described effects, and include all effects that can be inferred from the configuration of the invention described in the detailed description or claims of the present invention.

1 is a schematic diagram showing a method of manufacturing puffed coffee beans according to an embodiment of the present invention.

Hereinafter, the present invention will be described with reference to the accompanying drawings. However, the present invention may be embodied in several different forms, and thus is not limited to the embodiments described herein. And in order to clearly explain the present invention in the drawings, parts irrelevant to the description are omitted, and similar reference numerals are attached to similar parts throughout the specification.

Throughout the specification, when a part is said to be “connected (connected, contacted, coupled)” with another part, it is not only “directly connected” but also “indirectly connected” with another member interposed therebetween. "Including cases where In addition, when a part "includes" a certain component, this means that other components may be further provided without excluding other components unless otherwise stated.

The terms used herein are used only to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise. In this specification, terms such as "comprises" or "have" are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist, but one or more other features It should be understood that this does not preclude the existence or addition of numbers, steps, operations, components, parts, or combinations thereof.

The first aspect of the present application is

a first step of adding water to green coffee beans and heating to a temperature of 240 to 270° C. to pre-treat the coffee beans to have a moisture content of 15 to 20% (ml/g); A second step of putting the coffee beans in a sealed container and heating to a temperature of 200 to 250 ℃; and a third step of expanding the coffee beans by opening the sealed container.

Hereinafter, the manufacturing method of the puffed coffee according to the first aspect of the present application will be described in detail step by step.

Definition of Terms

coffee

Coffee belongs to the genus Coffee in the Rubiaceae family, and commercially grown varieties are largely divided into three varieties: Arabica, Robusta-canephora, and Liberica.

coffee beans

The term "coffee beans" refers to coffee beans harvested from the coffee origin and not roasted, to coffee beans processed by roasting them or steaming according to the method of the present invention. coffee beans themselves. That is, whole coffee beans before grinding.

These coffee beans, irrespective of the country of origin, can be easily obtained and used as long as they are sold in the market through various commercial sources, and the coffee beans used in the present invention are not limited to their origin or marketing source.

coffee beans

“Green coffee beans” means coffee beans before processing such as roasting, and may be commercially available green coffee beans, but is not particularly limited. The origin of green coffee beans is a country of origin widely used in the art. For example, green coffee beans from Brazil, green beans from Indonesia, green beans from Colombia, green beans from Ethiopia, green beans from Thailand, green beans from Guatemala, green beans from Tanzania, green beans from Mexico, green beans from Costa Rica , Hawaiian green coffee, Kenya green coffee, or Jamaica green coffee bean.

roasting

The term “roasting” refers to roasting green coffee beans by applying heat until the temperature of the green coffee beans reaches a maximum of 220-240°C, as described in the background art section described above. Currently, the only method of processing green coffee beans into coffee beans for extraction is roasting, which is a method of roasting green coffee beans by heating them with hot heat. Roasting is the most important procedure in the coffee processing process, and it is divided into light (Extra-Light, Very Light, Light), Medium (Midium Light, Midium, Midium Dark), and Strong (Dark, Very Dark, Extra-Dark) depending on the strength. The lighter the roast, the stronger the sour taste, and the stronger the roast, the stronger the bitter taste.

On the other hand, commercially available “roasted” coffee is also intended to be included in this definition of roast.

Preparation of puffed coffee

If you put green pretreated coffee beans in an airtight container such as a pressure cooker, seal it with a pressure lid, and heat it for a certain period of time, the water vapor inside the coffee beans expands and the pressure inside the pressure cooker rises rapidly. Coffee is processed using the principle that coffee beans expand rapidly and puff.

Step 1 - Pretreatment Step (S10)

The manufacturing method of puffed coffee of the present application includes a first step of adding water to green coffee beans and pre-treating them.

Specifically, when water is added to green coffee beans in the first step, it includes a process of heating to a temperature of 240 to 270°C. Preferably, it may be carried out at a temperature of 250 to 270 °C, more preferably 255 to 265 °C. Under the above conditions, through the process of adding water and heating, the coffee beans have a moisture content of 15 to 20%. Preferably, it may have a moisture content of 16 to 19%, more preferably 17 to 18%. If heating is performed at less than 240 ° C., there is a disadvantage that the moisture content of coffee beans is less than 15%, and when heating is performed in excess of 270 ° C., there may be a problem in that the moisture content of coffee beans exceeds 30%. If the moisture content of coffee beans is less than 15%, the outside and inside of the coffee beans are carbonized during puffing, so there is a problem that puffing is not good and there is a problem of strong bitter taste. There is a problem that some puffing operations do not work properly.

In one embodiment of the present application, the addition of water may be characterized in that 12 to 15 parts by weight of water are added to 100 parts by weight of green coffee beans. Preferably, 12 to 14 parts by weight of water, more preferably 13 to 14 parts by weight of water, may be added to 100 parts by weight of green coffee beans. If less than 12 parts by weight of water is added to 100 parts by weight of green coffee beans, the coffee beans may not contain sufficient moisture, and when more than 15 parts by weight is added, the coffee beans have a moisture content exceeding the above appropriate range. there is.

In one embodiment of the present application, the heating time of the green coffee beans may be 5 to 7 seconds, preferably 5.5 seconds to 6.5 seconds, and more preferably 6 seconds. If heating is performed for less than 5 seconds, there is a disadvantage that the moisture content of coffee beans is less than 15%, and if heating is performed for more than 7 seconds, there may be a problem that the moisture content of coffee beans exceeds 30%.

Step 2 - Heating Step (S20)

The manufacturing method of puffed coffee of the present application includes a second step of heating the pretreated coffee beans in an airtight container. At this time, as the water vapor inside the coffee beans expands through the heating, the inside of the sealed container becomes a high-pressure environment.

Specifically, the coffee beans are put in a sealed container and heated to a temperature of 200 to 250 °C. Preferably it can be heated to a temperature of 210 to 240 ℃, more preferably 220 to 230 ℃. If it is heated to less than 200 ℃, there is a problem that the texture and quality of the coffee beans are lowered during puffing. there is.

In one embodiment of the present application, the pressure in the sealed container is 70 to 100 kg / cm ² It may be characterized in that. Preferably 75 to 95 kg/cm ² , more preferably 80 to 90 kg/cm ² It may be characterized by a pressure. If you want to, if the pressure is 70 kg / cm ² is less than in the vessel puffing effect is marginal and has a flavor slightly less problems than the pressure of 100 kg / cm ² in the container is difficult to maintain the original form of the coffee beans, prepared puffing The coffee breaks easily, and the sensuality may be reduced by over-expanding or burning the expanded beans.

In one embodiment of the present application, the heating time may be characterized in that 2 to 5 seconds. Preferably it may be carried out for 2.5 to 4.5 seconds, more preferably for 3 to 4 seconds. If it is heated for less than 2 seconds, there is a slight problem in the swelling effect, and if it is heated for a time of more than 5 seconds, there may be a problem of over-swelling or carbonization or reduced functionality.

3rd step - swelling step (S30)

The manufacturing method of puffed coffee of the present application includes a third step of expanding the compressed coffee beans by opening an airtight container. Specifically, the pressure is a relatively low atmospheric pressure and the temperature is rapidly lowered to room temperature. That is, it undergoes a process of making the shape inflated by exposing it to low pressure. When the coffee beans are puffed, the moisture contained in the coffee beans changes to steam under high temperature and high pressure, and equilibrium is caused by a sudden change in external low pressure. The steam formed to match the temperature is released to the outside, which lowers the density of coffee beans. Due to this, a space is formed between the coffee bean tissues, and it expands and various changes occur.

The second aspect of the present application is

It provides puffed coffee beans manufactured by the above manufacturing method.

The puffed coffee beans of the present invention have a high total content of phenol-based compounds and thus not only have excellent antioxidant activity, but also have excellent flavor because trigonelline decomposition is prevented. The puffed coffee beans of the present invention have a larger volume than green coffee beans while maintaining the shape of green coffee beans. The puffed coffee beans of the present invention have a porous structure to increase the permeability of the extraction solvent, thereby increasing the extraction yield. For this reason, there is no need for a separate roasting when manufacturing coffee drinks by extracting coffee beans. That is, when manufacturing a coffee beverage using the puffed coffee beans of the present invention, the puffed coffee beans of the present invention may be eaten like cereal, or a coffee beverage may be prepared by grinding and extracting the coffee without a roasting step.

The third aspect of the present application is

It provides a food additive comprising the puffed coffee beans.

As used herein, the term “food additive” refers to a substance artificially used to increase the quality of food and improve preservation and palatability. In particular, the puffed coffee beans of the present invention can be used as an additive to improve palatability by being added to food to show coffee flavor.

The food additive is applicable to food pairing mixed with confectionery, beverage, alcoholic beverage, fermented food, fried rice, nuts, ice cream, fresh cream, dressing or other ingredients. The food to which puffed coffee beans are added may be, for example, preference food, health supplement food, health functional food, functional food, etc., but is not limited thereto. Natural food, processed food, patient food, general food material, etc. of the present invention It also includes adding puffed coffee beans or an extract thereof. The extract may be an extract obtained by extracting puffed coffee beans of the present invention with an organic solvent, and the organic solvent may be water, a low-cost alcohol having 3 or less carbon atoms, and the like.

In one embodiment of the present application, puffed coffee beans can be pulverized and used as additives such as crunchy sweets, or added or used in cookies, etc. in the form of puffed coffee beans. Additionally, examples of foods using puffed coffee may include bread, muffins, pound cakes, pies, and the like. Although commercially available roasted beans have a very strong bitter taste when used in this way, the food additive of puffing coffee beans prepared according to the manufacturing method of the present invention has a bitter taste, but has a soft taste and flavor, so it is highly preferred as a food additive. can be high

Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art can easily carry out the present invention.

Example 1. Preparation of puffed coffee

The puffed coffee of the present invention was prepared by processing as follows.

Step 1: After adding 13 parts by weight of water to 100 parts by weight of green Arabica coffee beans, it was heated to a temperature of 260° C. for 6 seconds to pre-treat the green coffee beans to have a moisture content of 18% or more.

Step 2: Put the pre-treated coffee beans in a sealed container and heated to 220 to 230 ℃, the pressure in the container to 80 to 90 kg / cm ^{2 It} was heated for 2 to 5 seconds.

Step 3: Open the sealed container to expand the coffee beans.

Experimental Example 1. Sensory evaluation of coffee taste

Puffed coffee prepared by the manufacturing method of Example 1 and as a control, purchased from the market, that is, coffee beans extracted by the existing roasting method, are ground into coffee powder, and beverage coffee is prepared using 120 ml of water per 10 g of coffee powder. After manufacturing, sensory evaluation was performed by blind test.

The subjects consisted of 25 males and 25 females, 10 people in their 20s (10 males, 10 females), 10 people in their 30s (5 males, 5 females), and 10 people in their 40s ( Male: 5, female: 5) and over 50 (male: 5, female: 5).

The 50 subjects were asked to drink and evaluate coffee using puffed coffee prepared by the method of Example 1, respectively, and coffee using coffee beans of Control 1 (Robusta beans) and Control 2 (Arabica beans). The evaluation method was a 3-point rating method, and a score of 1 to 3 points was given according to the evaluation criteria of each evaluation item, and the evaluation results of all 50 people were averaged and shown in Table 1 below.

(1) taste

The taste felt with the tongue was divided into burnt taste, astringency (green), and bitter taste. Here, the bitter taste refers to the sweetness that follows the bitter taste or the sweetness that causes saliva after the sour taste, and usually refers to the taste of high-quality coffee. . The evaluation criteria for taste were bitter: 3, burnt: 2, and astringent: 1.

(2) flavor

Flavor is the taste, aroma, and smell of the tongue and the entire mouth that is felt when the coffee is put in the mouth. The sense of smell is not only sensed by sniffing air through the nose, but also includes the sense of smell of vapors evaporated from the coffee in the mouth through the olfactory pathway. Flavor evaluation criteria were rich: 3, normal taste: 2, and poor taste (flat): 1.

(3) body

It is closely related to the concentration, density, and viscosity of the extracted coffee. It consists of the texture, volume, thickness, and richness of the coffee you feel when you hold it in your mouth. It can be understood as a similar meaning to "softness of the throat." The evaluation criteria of the body were full body: 3, normal: 2, and light: 1.

(4) aftertaste

The aftertaste refers to the feeling of coffee in the mouth after swallowing. The better the coffee, the better the aftertaste and the longer it lasts. The evaluation criteria of the rear end were excellent: 3, average: 2, and poor: 1.

taste flavor body aftertaste Example 1 2.6 2.6 2.6 2.6 Control 1 2.1 2.0 2.1 2.1 Control 2 2.0 2.1 2.1 2.1

As a result of the blind test, in the case of Arabica coffee using coffee beans prepared by the puffing coffee manufacturing method of the present invention, the evaluation result of each item was 2.6 or more, which was mild and bitter, rich, and full. body) and good aftertaste. On the other hand, the coffee of the control group had an evaluation result of less than 2.1 for each item, indicating that it lacked burnt taste, flavor and aftertaste. Therefore, the puffed coffee prepared by the present invention has reduced bitterness and burnt taste and increased bitterness compared to conventional coffee on the market, and it can be used as a coffee raw material of very good quality in coffee aroma and overall preference. .

The above description of the present invention is for illustration, and those of ordinary skill in the art to which the present invention pertains can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. For example, each component described as a single type may be implemented in a distributed manner, and likewise components described as distributed may be implemented in a combined form.

The scope of the present invention is indicated by the following claims, and all changes or modifications derived from the meaning and scope of the claims and their equivalent concepts should be construed as being included in the scope of the present invention.

Claims (7)

A first step of adding water to green coffee beans and heating to a temperature of 240 to 270° C. to pre-treat the coffee beans to have a moisture content of 15 to 20% (ml/g);
A second step of putting the coffee beans in a sealed container and heating to a temperature of 200 to 250 ℃; and
A method for producing puffed coffee beans, comprising a third step of expanding the coffee beans by opening the sealed container.
According to claim 1,
In the first step, 12 to 15 parts by weight of water are added to 100 parts by weight of the green coffee beans.
The method of claim 1,
In the first step, the method for producing puffed coffee beans, characterized in that the heating of the green coffee beans is performed for a time of 5 to 7 seconds.
The method of claim 1,
In the second step, the pressure in the sealed container is 70 to 100 kg / cm ² Method for producing puffed coffee beans, characterized in that.
The method of claim 1,
In the second step, the heating time is a method of producing puffed coffee beans, characterized in that 2 to 5 seconds.
The puffed coffee beans manufactured by the manufacturing method of any one of claims 1 to 5.
A food additive comprising the puffed coffee beans of claim 6.

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