KR20210138839A - Method of manufacturing a bokbunja coffee - Google Patents

Abstract

The present invention relates to a method for manufacturing Rubus coreanus coffee, and more specifically comprise: a coffee extraction step of extracting coffee from coffee powder; a raw material mixing step of mixing a Rubus coreanus extract with a coffee extract prepared through the coffee extraction step; a concentration step of concentrating the mixture prepared through the raw material mixing step; and a powder input step of mixing the coffee powder and Rubus coreanus powder in the mixture concentrated through the concentration step. The Rubus coreanus coffee manufactured through the process is rich in nutrients such as organic acids, amino acids and polyphenols and exhibits excellent preference.

Description

Manufacturing method of bokbunja coffee {METHOD OF MANUFACTURING A BOKBUNJA COFFEE}

The present invention relates to a method for producing bokbunja coffee, and more particularly, to a method for preparing bokbunja coffee, which not only contains abundant nutrients such as organic acids, amino acids and polyphenols, but also exhibits excellent taste.

Coffee is a collective term for the fruit of the coffee tree, the seeds in the fruit, green beans made by peeling and drying the seeds, roasted coffee beans, ground coffee powder, and beverages extracted from the powder. It is confirmed that two out of three people drink about 2.5 billion cups of coffee per day in the global village.

Korea imports more than 100,000 tons of coffee every year and is one of the world's top 10 coffee importers.

The coffee-related industry is expected to maintain continuous growth not only in Korea but also globally, and accordingly, technology development for diversification of coffee products is required.

On the other hand, bokbunja (Rubus cpreanus Miq) is a vine-deciduous broad-leaved shrub with a height of 3 m. It grows well in both dry areas and wetlands. different from strawberries.

Bokbunja contains glucose, fructose, sucrose, and pectin, and organic acids such as lemon acid, malic acid, salicylic acid, formic acid, vitamins B and C, anthocyanins, polyphenols, saponins, and tannins. Physiological activities such as treatment of related diseases, antioxidant, anticancer activity, immune activity enhancement, hormone secretion promotion, hepatitis virus suppression, weight control effect, antibacterial activity and nitrite scavenging ability have been reported.

In addition, polyphenols and anthocyanins, which are the main components of bokbunja, are of increasing interest as their effects on brain development, prevention of dementia, recovery from fatigue, and protection of kidney, liver and lung functions of growing children are known.

However, in Korea, products using bokbunja are limited to simple processed types such as fresh fruits, alcoholic beverages, and concentrates, and therefore, diversification of products is required.

Therefore, for the diversification of coffee products and bokjunja products, the development of products using coffee and bokbunja was required, and thus the present invention was completed.

Korean Patent Registration No. 10-1426311 (2014.07.29) Korean Patent Registration No. 10-1810957 (2017.12.14)

An object of the present invention is to provide a method for producing bokbunja coffee, which not only contains abundant nutrients such as organic acids, amino acids and polyphenols, but also exhibits excellent palatability.

An object of the present invention is a coffee extraction step of extracting coffee from coffee powder, a raw material mixing step of mixing bokbunja extract with the coffee extract prepared through the coffee extraction step, a concentration step of concentrating the mixture prepared through the raw material mixing step And it is achieved by providing a method for producing bokbunja coffee, characterized in that consisting of a powder input step of mixing the coffee powder and bokbunja powder in the mixture concentrated through the concentration step.

According to a preferred feature of the present invention, in the coffee extraction step, 150 to 250 parts by weight of purified water is mixed with 100 parts by weight of coffee powder and hot water extraction is performed at a temperature of 90 to 100° C. for 50 to 70 minutes.

According to a more preferred feature of the present invention, the hot water extraction is to be repeated 2 to 4 times.

According to a more preferred feature of the present invention, the raw material mixing step is made by mixing 5 to 15 parts by weight of bokbunja essence in 100 parts by weight of the coffee extract prepared through the coffee extraction step.

According to an even more preferred feature of the present invention, the bokbunja essence is to represent 7 to 9brix.

According to an even more preferred feature of the present invention, the concentration step is to be concentrated 4 to 6 times by heating the mixture prepared through the raw material mixing step.

According to an even more preferred feature of the present invention, the powder input step is made by mixing 0.1 to 1 parts by weight of coffee powder and 0.1 to 1 parts by weight of bokbunja powder in 100 parts by weight of the mixture concentrated through the concentration step.

In addition, an object of the present invention is a coffee grinding step of grinding coffee beans, a raw material mixing step of mixing bokbunja essence with the coffee powder produced through the coffee grinding step, and coffee powder and bokbunja in the mixture prepared through the raw material mixing step It can also be achieved by providing a method for producing bokbunja coffee, characterized in that it consists of a powder input step of mixing the powder.

According to a preferred feature of the present invention, the raw material mixing step is made by mixing 5 to 15 parts by weight of bokbunja essence in 100 parts by weight of the coffee powder prepared through the coffee grinding step.

According to a more preferred feature of the present invention, the bokbunja powder is to be prepared by powdering the bokbunja extract with a spray dryer.

The method for producing bokbunja coffee according to the present invention exhibits an excellent effect of providing bokbunja coffee, which not only contains abundant nutrients such as organic acids, amino acids and polyphenols, but also exhibits excellent palatability.

1 is a flowchart showing a method for producing bokbunja coffee according to an embodiment of the present invention.
Figure 2 is a flowchart showing a method for producing bokbunja coffee according to another embodiment of the present invention.
Figure 3 is a graph showing the sensory evaluation of the bokbunja coffee prepared through Examples 1 to 2 of the present invention.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, which is intended to describe in detail enough that a person of ordinary skill in the art to which the present invention pertains can easily carry out the invention, This does not mean that the technical spirit and scope of the present invention is limited.

The method for producing bokbunja coffee according to the present invention includes a coffee extraction step of extracting coffee from coffee powder (S101), a raw material mixing step of mixing bokbunja essence with the coffee extract prepared through the coffee extraction step (S101) (S103), It consists of a concentration step (S105) of concentrating the mixture prepared through the raw material mixing step (S103) and a powder input step (S107) of mixing coffee powder and bokbunja powder in the mixture concentrated through the concentration step (S105).

The coffee extraction step (S101) is a step of extracting coffee from coffee powder, and consists of mixing 150 to 250 parts by weight of purified water with 100 parts by weight of coffee powder and hot water extraction at a temperature of 90 to 100° C. for 50 to 70 minutes. .

The coffee powder is prepared through a process of roasting and pulverizing coffee beans in a conventional manner, at this time, the types of coffee beans include coffee arabica, coffee robusta, liberica coffee. (Coffea liberica), but is not limited thereto.

The Arabica coffee has sweet, sour, umami, and excellent aroma characteristics and accounts for 70% of the world's output. It accounts for about 30% of the world's output, and the Liberica species is at a level of about 2-3% of the world's output due to the poor flavor and difficult cultivation environment.

In addition, representative components of coffee include caffeine, chlorogenic acid, niacin and potassium, and the caffeine has a very beneficial effect on the human health of the drinker, for example, cancer prevention, blood pressure enhancement, calculation power improvement, diet, hangover prevention and relief effects, etc.

In addition, the process of hot water extraction performed in the coffee extraction step (S101) is preferably repeated 2 to 4 times, and most preferably repeated 3 times. When the process of hot water extraction is repeated as described above, taste and aroma Excellent coffee extract is provided.

The raw material mixing step (S103) is a step of mixing bokbunja extract with the coffee extract prepared through the coffee extraction step (S101), and the raw material mixing step (S103) is the coffee prepared through the coffee extraction step (S101). It is made by mixing 5 to 15 parts by weight of bokbunja extract in 100 parts by weight of the extract.

It is preferable to use the bokbunja extract concentrated under reduced pressure at 7 to 9brix, and it is most preferred to use the concentrated bokbunja extract under reduced pressure with 8brix.

When bokbunja extract is contained as described above, bokbunja coffee is provided rich in ingredients such as organic acids, amino acids and polyphenols. If the content of bokbunja extract is less than 5 parts by weight or brix is less than 7, the above effect Insignificant, when the content of the bokbunja extract exceeds 15 parts by weight or exceeds 9brix, the taste of bokbunja coffee may decrease.

The concentration step (S105) is a step of concentrating the mixture prepared through the raw material mixing step (S103), and the mixture prepared through the raw material mixing step (S103) is heated to a temperature of 50 to 70° C. to 4 to 6 This is the step of double concentration.

After the above concentration step (S105), bokbunja coffee can be provided with improved flavor and sugar content and exhibiting excellent palatability.

If the heating temperature is less than 50 ℃, the efficiency of the concentration process is reduced, and when the heating temperature exceeds 70 ℃, the active ingredients contained in the bokbunja extract may be destroyed.

The powder input step (S107) is a step of mixing coffee powder and bokbunja powder in the mixture concentrated through the concentration step (S105), and 0.1 to 0.1 to 100 parts by weight of the mixture concentrated through the concentration step (S105) It is made by mixing 1 part by weight and 0.1 to 1 part by weight of bokbunja powder.

When the coffee powder and bokbunja powder are contained as described above, the taste of bokbunja coffee can be further improved by increasing the aroma of coffee and the aroma of bokbunja.

At this time, the coffee powder and the bokbunja powder are preferably powdered after drying the coffee beans and the bokbunja after hot air drying, respectively. It is preferable to do

If the particle size of the coffee powder or bokbunja powder is less than 0.01 mm, agglomeration may occur without being well dispersed in the mixture concentrated through the concentration step (S105), and the particle size of the coffee powder or bokbunja powder is 0.1 mm If it is exceeded, the particle size is too large and the taste of bokbunja coffee may be reduced.

After the above powder input step (S107), the production of liquid bokbunja coffee is completed.

In addition, the method for producing bokbunja coffee according to the present invention includes a coffee grinding step of grinding coffee beans (S201), a raw material mixing step of mixing bokbunja powder with the coffee powder prepared through the coffee grinding step (S201) (S203) and It may consist of a powder input step (S205) of mixing coffee powder and bokbunja powder in the mixture prepared through the raw material mixing step (S203).

The coffee grinding step (S201) consists of a process of roasting coffee beans in a conventional manner and grinding them to a particle size of 0.01 to 0.1 millimeters. coffee species (Coffea robusta) and coffee species (Coffea liberica), but are not limited thereto.

The raw material mixing step (S203) is a step of mixing bokbunja powder with the coffee powder prepared through the coffee grinding step (S201), and 5 to 15 parts by weight of the bokbunja powder in 100 parts by weight of the coffee powder prepared through the coffee grinding step It is made by mixing pours.

At this time, the bokbunja powder is preferably prepared through the process of powdering the bokbunja essence with a spray dryer. can be

In addition, when bokbunja powder is contained in the raw material mixing step (S201), bokbunja coffee containing abundantly ingredients such as organic acids, amino acids and polyphenols may be provided, and if the content of bokbunja powder is less than 5 parts by weight The above effect is insignificant, and when it exceeds 15 parts by weight of the content of the bokbunja powder, the palatability of bokbunja coffee may be reduced.

The powder input step (S205) is a step of mixing coffee powder and bokbunja powder with the mixture prepared through the raw material mixing step (S203), and coffee powder in 100 parts by weight of the mixture prepared through the raw material mixing step (S203) It is made by mixing 0.1 to 1 part by weight and 0.1 to 1 part by weight of bokbunja powder.

When the coffee powder and bokbunja powder are contained as described above, the taste of bokbunja coffee can be further improved by increasing the aroma of coffee and the aroma of bokbunja.

At this time, the coffee powder and bokbunja powder mixed in the powder input step (S205) are preferably prepared by a process of pulverizing coffee beans and bokbunja after hot air drying, respectively. When the coffee beans and bokbunja powder are powdered, 0.01 to 0.1 millimeters It is preferable to add after grinding to show the particle size of

If the particle size of the coffee powder or bokbunja powder is less than 0.01 mm, agglomeration may occur without being well mixed with the mixture prepared through the raw material mixing step (S203), and the particle size of the coffee powder or bokbunja powder is 0.1 mm If it is exceeded, the particle size is too large and the taste of bokbunja coffee may be reduced.

When the above powder input step (S205) is passed, the production of powdered bokbunja coffee is completed.

Hereinafter, the method for producing bokbunja coffee according to the present invention and the physical properties of the bokbunja coffee prepared through the preparation method will be described by way of example.

<Preparation Example 1> Preparation of bokbunja powder

Bokbunja powder was prepared by spray-drying bokbunja extract prepared by squeezing bokbunja raw fruit with a spray dryer.

<Preparation Example 2> Preparation of bokbunja powder

The raw bokbunja fruit was dried with hot air and pulverized with a grinder to prepare bokbunja powder having a particle size of 0.5 millimeters.

<Preparation Example 3> Preparation of bokbunja extract

Bokbunja extract (8brix) was prepared by squeezing raw bokbunja.

<Preparation Example 4> Preparation of coffee powder

Coffee beans were dried with hot air and pulverized with a grinder to prepare coffee powder having a particle size of 0.5 mm.

<Example 1>

A coffee powder having a particle size of 0.05 millimeters is prepared by roasting Arabica beans at a temperature of 200° C. and pulverizing them in a conventional manner, and 100 parts by weight of the coffee powder and 11 parts by weight of the bokbunja powder prepared in Preparation Example 1 with a stirrer Put into the provided mixing device and stirred for 10 minutes at a speed of 150rpm to prepare a mixture, 0.5 parts by weight of the bokbunja powder prepared in Preparation Example 2 and 0.5 parts by weight of the prepared mixture in 100 parts by weight of the prepared mixture and Preparation Example 4 0.5 parts by weight of coffee powder was mixed and stirred at a speed of 150rpm for 10 minutes to prepare powdered bokbunja coffee.

<Example 2>

After roasting Arabica beans at a temperature of 200° C. and pulverizing them in a conventional manner to prepare coffee powder having a particle size of 0.05 millimeters, 200 parts by weight of purified water is mixed with 100 parts by weight of coffee powder, and hot water is heated at a temperature of 95° C. for 60 minutes. The extraction process is repeated 3 times to prepare a coffee extract, and after mixing 11 parts by weight of the bokbunja essence prepared in Preparation Example 3 with 100 parts by weight of the coffee extract, it is heated to a temperature of 60° C. To 100 parts by weight of the concentrate, 0.5 parts by weight of the bokbunja powder prepared in Preparation Example 2 and 0.5 parts by weight of the coffee powder prepared in Preparation Example 4 were mixed and stirred at a speed of 150rpm for 10 minutes to prepare liquid bokbunja coffee did.

The physicochemical properties of the bokbunja coffee prepared in Examples 1 and 2 were analyzed and shown in Table 1 below.

{However, the pH of bokbunja coffee was measured using a pH meter (SevenEasy, Mettler Toledo, Swiss), and the sugar content was measured using a portable saccharometer (Refractometer, PAL-1, Brix 0 to 53%, Atago, Japan). In addition, the acidity was analyzed using 0.1N NaOH and the content of 0.1N NaOH required until the pH became 8.3 by the acidity calculation method.}

<Table 1>

In addition, the general components of the bokbunja coffee prepared in Examples 1 and 2 were analyzed and shown in Table 2 below.

{However, the general components of bokbunja coffee were analyzed by the AOAC (2000) method. Moisture content was measured by atmospheric heating using an oven at 105° C., and crude lipids were measured using a Soxhlet apparatus (Extraction Unit E-816) using the Soxhlet method using ether as a solvent. Protein content was measured by the trace Kjeldahl method, and the ash content was measured by the direct ashing method using a 550℃ sintering furnace.}

<Table 2>

In addition, the organic acids of the bokbunja coffee prepared in Examples 1 and 2 were analyzed and shown in Table 3 below.

{However, for organic acid analysis, after homogenizing the sample evenly with a homogenizer, 10 g was taken in a 100 mL volumetric flask, filled with distilled water exactly up to the mark line, and extracted by ultrasonication for 1 hour. After centrifugation at 3,000 rpm in a centrifuge at 5 ° C for 30 minutes, the supernatant was collected, filtered with a membrane filter (045 μm), and analyzed by HPLC (Dionex Ultimate 3000 (USA)), and each retention time of standard organic acids was confirmed, The content was calculated from the area of the standard organic acid at that time and the area of the sample.}

<Table 3>

In addition, the amino acids of the bokbunja coffee prepared in Examples 1 and 2 were analyzed and shown in Table 4 below.

{However, analysis of the amino acid content of bokbunja coffee was analyzed using HPLC, and after mixing the borate buffer, OPA/MPA, and FMOC reagents with the sample step by step, when the reaction was completed, the sample was injected into the column and analyzed. HPLC conditions were analyzed with a Dionex Ultimate 3000 (Thremo Dionex, USA), and a VDSpher 100 C18-E (46mm x 150mm, 35um/VDS optilab, Germany) column was used.}

<Table 4>

In addition, the total polyphenol content of the bokbunja coffee prepared through Examples 1 and 2 was analyzed and shown in Table 5 below.

<Table 5>

In addition, the sensory evaluation of the bokbunja coffee prepared in Examples 1 and 2 was performed and shown in FIG. 3 below.

{However, sensory evaluation was measured using a 5-point scale method for 50 subjects and expressed as an average value, 5 points; very good, 4 points; excellent, 3 points; average, 2 points; poor, 1 point; very bad.}

As shown in FIG. 3 below, the liquid product showed a high degree of preference for color, but the powder type product showed a higher degree of preference for flavor, sourness, sweetness, and overall preference.

As shown in Tables 1 to 5 and below in Figure 3, the method for producing bokbunja coffee according to the present invention provides bokbunja coffee that not only contains abundant nutrients such as organic acids, amino acids and polyphenols, but also shows excellent preference do.

S101; coffee extraction stage
S103; Raw material mixing stage
S105 ; concentration step
S107; Powder input step
S201; coffee grinding stage
S203; Raw material mixing stage
S205; Powder input step

Claims (10)

Coffee extraction step of extracting coffee from coffee powder;
A raw material mixing step of mixing bokbunja extract with the coffee extract prepared through the coffee extraction step;
a concentration step of concentrating the mixture prepared through the raw material mixing step; and
A method of producing bokbunja coffee, characterized in that it comprises; a powder input step of mixing coffee powder and bokbunja powder in the mixture concentrated through the concentration step.
The method according to claim 1,
The coffee extraction step is a method of producing bokbunja coffee, characterized in that by mixing 150 to 250 parts by weight of purified water to 100 parts by weight of coffee powder and extracting hot water at a temperature of 90 to 100 ° C. for 50 to 70 minutes.
3. The method according to claim 2,
The method for producing bokbunja coffee, characterized in that the hot water extraction is repeated 2 to 4 times.
The method according to claim 1,
The raw material mixing step is a method of producing bokbunja coffee, characterized in that by mixing 5 to 15 parts by weight of bokbunja essence in 100 parts by weight of the coffee extract prepared through the coffee extraction step.
5. The method of claim 1 or 4,
The method for producing bokbunja coffee, characterized in that the bokbunja extract represents 7 to 9brix.
The method according to claim 1,
The concentration step is a method of producing bokbunja coffee, characterized in that by heating the mixture prepared through the raw material mixing step to concentrate 4 to 6 times.
The method according to claim 1,
The powder input step is a method of producing bokbunja coffee, characterized in that by mixing 0.1 to 1 parts by weight of coffee powder and 0.1 to 1 parts by weight of bokbunja powder in 100 parts by weight of the mixture concentrated through the concentration step.
Coffee grinding step of grinding coffee beans;
Raw material mixing step of mixing bokbunja powder with the coffee powder prepared through the coffee grinding step; and
A method of producing bokbunja coffee, comprising: a powder input step of mixing coffee powder and bokbunja powder in the mixture prepared through the raw material mixing step.
9. The method of claim 8,
The raw material mixing step is a method of producing bokbunja coffee, characterized in that by mixing 5 to 15 parts by weight of bokbunja powder to 100 parts by weight of the coffee powder prepared through the coffee grinding step.
10. The method according to claim 8 or 9,
The bokbunja powder is a method of producing bokbunja coffee, characterized in that it is produced by powdering the bokbunja extract with a spray dryer.

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