KR20220004905A - Method for manufacturing red ginseng coffee containing complex lactic acid bacteria - Google Patents
Method for manufacturing red ginseng coffee containing complex lactic acid bacteria Download PDFInfo
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 54
- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 46
- 241000894006 Bacteria Species 0.000 title claims abstract description 45
- 239000004310 lactic acid Substances 0.000 title claims abstract description 27
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 25
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229930182490 saponin Natural products 0.000 claims abstract description 18
- 150000007949 saponins Chemical class 0.000 claims abstract description 18
- 239000001397 quillaja saponaria molina bark Substances 0.000 claims abstract description 12
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 11
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229960001948 caffeine Drugs 0.000 claims abstract description 10
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims abstract description 10
- 230000032683 aging Effects 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 9
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 claims description 2
- 229940004120 bifidobacterium infantis Drugs 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 5
- 230000035622 drinking Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 3
- 235000017709 saponins Nutrition 0.000 description 14
- 241000208340 Araliaceae Species 0.000 description 6
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 description 6
- 235000008434 ginseng Nutrition 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 244000005700 microbiome Species 0.000 description 3
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 238000001784 detoxification Methods 0.000 description 2
- 210000002249 digestive system Anatomy 0.000 description 2
- 230000003472 neutralizing effect Effects 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000035882 stress Effects 0.000 description 2
- 230000004083 survival effect Effects 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- -1 anti-inflammatory Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 229930182494 ginsenoside Natural products 0.000 description 1
- 229940089161 ginsenoside Drugs 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/02—Treating green coffee; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/04—Methods of roasting coffee
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/16—Removing unwanted substances
- A23F5/163—Removing unwanted substances using enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/20—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
- A23F5/204—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof using enzymes or microorganisms
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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- A23V2400/00—Lactic or propionic acid bacteria
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Abstract
Description
본 발명은 복합 유산균을 포함하는 홍삼 커피 제조 방법에 관한 것으로서, 보다 구체적으로는, 락토비실러스 계열균 2종과 비피도박테리움균 계열균 2종을 홍삼 추출물과 함께 배합 및 숙성시킨후 이를 커피생두에 뿌려줌으로써, 홍삼 추출물 내의 사포닌 성분과 커피생두 내의 카페인 성분이 유산균에 의해 중화되도록 함으로써, 커피를 마시면서 장내 미생물의 사포닌 분해 과정 없이도 홍삼의 중요 성분과 함께 사포닌을 흡수 가능하게 하는 복합 유산균을 포함하는 홍삼 커피 제조 방법에 관한 것이다.The present invention relates to a method for manufacturing red ginseng coffee containing complex lactic acid bacteria, and more specifically, two types of Lactobicillus bacteria and 2 types of Bifidobacterium bacteria are blended and aged together with a red ginseng extract, and then the coffee is By spraying on green beans, the saponin component in the red ginseng extract and the caffeine component in the green coffee bean are neutralized by lactic acid bacteria. It relates to a red ginseng coffee manufacturing method.
일반적으로, 유산균은 당분을 분해하여 젖산을 만드는 유익균이다. 이러한 유산균은 보통 위장 등 소화기관에서 위산에 의해 쉽게 파괴되기 때문에 생존율이 희박하다.In general, lactic acid bacteria are beneficial bacteria that break down sugar to produce lactic acid. Since these lactic acid bacteria are easily destroyed by gastric acid in the digestive system such as the stomach, the survival rate is slim.
한편, 커피는 우울증 예방과 스트레스를 완화하는 카페인 성분이 들어 있는데, 카페인은 호르몬에 영향을 주어 우울증을 감소시키고 스트레스를 완화시켜주며 또한 중추 신경계를 자극 및 활성화하여 집중력을 높이는데 도움을 준다.On the other hand, coffee contains caffeine, which prevents depression and relieves stress. Caffeine affects hormones to reduce depression and relieve stress, and also helps to increase concentration by stimulating and activating the central nervous system.
한편 홍삼은 원기 회복, 면역력 증진, 자양 강장에 도움 등이 좋은 성분이 있다. 홍삼에는 백삼에 없는 항산화 작용 성분인 말톨과 다양한 아미노산, 유기지방산 등이 함유되어 있으며, 특히 위장 등 소화기 계통이 약하면서 원기가 떨어진 사람에게 효과가 있다. 또한 홍삼 제조 과정에서 인삼의 주요 약리 작용을 하는 진세노사이드의 화학구조가 변한다. 이때 항암 성분, 항당뇨 성분, 항염증 성분, 항산화 성분, 간 기능 해독 성분, 중금속 해독 성분 등 수삼에는 없거나 함유량이 극히 미미했던 성분 10여 가지가 새로 생겨나거나 함유량이 몇 배로 커진다. 홍삼은 인삼에 비해 장기 보관이 용이하고 효능도 훨씬 좋다.On the other hand, red ginseng has good ingredients to help restore vitality, improve immunity, and nourish and strengthen. Red ginseng contains maltol, an antioxidant component that white ginseng does not have, various amino acids, and organic fatty acids. In addition, the chemical structure of ginsenoside, which is the main pharmacological action of ginseng, changes during the manufacturing process of red ginseng. At this time, about 10 ingredients that were not present in fresh ginseng, such as anti-cancer, anti-diabetic, anti-inflammatory, antioxidant, liver function detoxification, and heavy metal detoxification components, were newly created or their contents increased several times. Compared to ginseng, red ginseng is easy to store for a long time and has much better efficacy.
하지만, 인삼의 주요 약리 성분인 사포닌은 사람의 장(腸)에 서식하고 있는 '프라보텔라오리스'라는 미생물에 의해 분해되어야만 우리 몸속에 흡수되어 효과가 나타난다. 그러나 사람마다 이 미생물 보유량의 차이가 크다. 즉 우리나라 사람 중 37.5%는 사포닌을 분해할 수 있는 효소(酵素)가 아예 없거나 효소 성분 중 일부가 결여돼 사포닌을 제대로 분해할 수 없는 상태이다.However, saponin, the main pharmacological component of ginseng, must be decomposed by a microorganism called 'Pravotellaoris' that inhabits the human intestine to be absorbed into our body and effective. However, the amount of these microorganisms possessed varies greatly from person to person. In other words, 37.5% of Koreans do not have an enzyme capable of decomposing saponins at all or lack some of the enzyme components, so they cannot properly decompose saponins.
따라서, 사포닌을 잘 분해하지 못하는 사람들이 홍삼을 손쉽게 접할 수 있도록, 가장 대중적인 음료인 커피와 홍삼을 접목하기에 이르렀다.Therefore, coffee and red ginseng, the most popular beverages, have been grafted so that people who are not good at decomposing saponins can easily access red ginseng.
본 발명은 상술된 문제점을 해결하기 위해 도출된 것으로서, 락토비실러스 계열균 2종과 비피도박테리움균 계열균 2종을 홍삼 추출물과 함께 배합 및 숙성시킨후 이를 커피생두에 뿌려줌으로써, 홍삼 추출물 내의 사포닌 성분과 커피생두 내의 카페인 성분이 유산균에 의해 중화되도록 함으로써, 커피를 마시면서 장내 미생물의 사포닌 분해 과정 없이도 홍삼의 중요 성분과 함께 사포닌을 흡수 가능하게 하는 복합 유산균을 포함하는 홍삼 커피 제조 방법을 제공하고자 한다.The present invention was derived to solve the above-mentioned problems, and by mixing and aging two types of Lactobicillus bacteria and 2 types of Bifidobacterium bacteria together with a red ginseng extract, and then spraying them on green coffee beans, a red ginseng extract Providing a red ginseng coffee manufacturing method containing complex lactic acid bacteria that enables the absorption of saponins together with important components of red ginseng without the process of decomposing saponin by intestinal microbes while drinking coffee by neutralizing the saponin component in the coffee bean and the caffeine component in the green coffee bean by lactic acid bacteria want to
본 발명의 일 실시예에 따른 복합 유산균을 포함하는 홍삼 커피 제조 방법은 락토베실러스(Lactobacillus) 계열의 락토베실러스 아시도필루스균 및 락토베실러스 람노서스균과, 비피도박테리움(Bifidobacterium) 계열의 비피도박테리움균 및 비티도박테리움 인판티스균을 배합하여 1차 숙성시키는 단계, 숙성된 혼합균을 홍삼 추출물에 넣어 2차 숙성시키는 단계, 숙성된 혼합균을 포함하는 상기 홍삼 추출물을 커피생두에 뿌린 후 3차 숙성 및 건조시키는 단계 및 건조된 커피생두를 로스팅하는 단계를 포함하는 것을 특징으로 할 수 있다.The red ginseng coffee manufacturing method including the complex lactic acid bacteria according to an embodiment of the present invention includes Lactobacillus-based Lactobacillus acidophilus and Lactobacillus rhamnosus, Bifidobacterium) A step of first maturing by mixing Bifidobacterium and B. infantis bacteria of the series, a step of putting the aged mixed bacteria into a red ginseng extract for secondary aging, the red ginseng extract containing the aged mixed bacteria It may be characterized in that it comprises the steps of tertiary aging and drying after sprinkling the green coffee beans, and the steps of roasting the dried green coffee beans.
일 실시예에서, 상기 숙성된 혼합균을 홍삼 추출물에 넣어 2차 숙성시키는 단계는 상기 홍삼 추출물의 비율 대비 상기 숙성된 혼합균의 비율이 5퍼센트(%)가 되도록 비율을 조정하는 단계를 포함하는 것을 특징으로 할 수 있다.In one embodiment, the second aging by putting the aged mixed bacteria in the red ginseng extract comprises adjusting the ratio so that the ratio of the aged mixed bacteria to the ratio of the red ginseng extract is 5 percent (%) can be characterized as
일 실시예에서, 상기 3차 숙성 및 건조시키는 단계는 상기 홍삼 추출물이 뿌려진 커피생두를 건조기 내에서 2시간 내지 3시간 건조시키는 단계를 포함하는 것을 특징으로 할 수 있다.In one embodiment, the tertiary ripening and drying may include drying the green coffee beans sprinkled with the red ginseng extract for 2 to 3 hours in a dryer.
일 실시예에서, 상기 3차 숙성 및 건조시키는 단계는 상기 홍삼 추출물과 상기 커피생두의 비율이 2대 8의 비율이 되도록 조정하는 단계를 포함하는 것을 특징으로 할 수 있다.In one embodiment, the tertiary aging and drying may include adjusting the ratio of the red ginseng extract to the green coffee beans to be 2 to 8.
일 실시예에서, 상기 숙성된 혼합균에 의해, 상기 홍삼 추출물 내 사포닌 성분과 상기 커피생두 내 카페인이 중화되는 것을 특징으로 할 수 있다.In one embodiment, it may be characterized in that the saponin component in the red ginseng extract and the caffeine in the green coffee beans are neutralized by the aged mixed bacteria.
본 발명의 일 측면에 따르면, 홍삼 추출물 내의 사포닌 성분과 커피생두 내의 카페인 성분이 유산균에 의해 중화되도록 함으로써, 커피를 마시면서 장내 미생물의 사포닌 분해 과정 없이도 홍삼의 중요 성분과 함께 사포닌을 흡수 가능하게 하는 이점을 가진다.According to one aspect of the present invention, the saponin component in the red ginseng extract and the caffeine component in the green coffee beans are neutralized by lactic acid bacteria, thereby enabling the absorption of saponins together with the important components of red ginseng without the process of decomposing the saponins of the intestinal microorganisms while drinking coffee. have
또한 본 발명의 일 측면에 따르면, 락토비실러스 계열균 2종과 비피도박테리움균 계열균 2종의 복합 유산균의 숙성 과정에서 유산균이 커피의 카페인을 중화시키는 이점을 가진다.In addition, according to one aspect of the present invention, the lactic acid bacteria have the advantage of neutralizing caffeine in coffee during the maturation of the complex lactic acid bacteria of two types of Lactobicillus-based bacteria and two types of Bifidobacterium-based bacteria.
도 1은 본 발명의 일 실시예에 따른 복합 유산균을 포함하는 홍삼 커피 제조 방법을 일련의 순서대로 도시한 순서도이다.1 is a flowchart illustrating a method for preparing red ginseng coffee including complex lactic acid bacteria in a series sequence according to an embodiment of the present invention.
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시한다. 그러나 하기의 실시예는 본 발명을 보다 쉽게 이해하기 위하여 제공되는 것일 뿐, 실시예에 의해 본 발명의 내용이 한정되는 것은 아니다.Hereinafter, preferred examples are presented to help the understanding of the present invention. However, the following examples are only provided for easier understanding of the present invention, and the content of the present invention is not limited by the examples.
도 1은 본 발명의 일 실시예에 따른 복합 유산균을 포함하는 홍삼 커피 제조 방법을 일련의 순서대로 도시한 순서도이다.1 is a flowchart illustrating a method for preparing red ginseng coffee including complex lactic acid bacteria in a series sequence according to an embodiment of the present invention.
도 1을 살펴보면, 먼저 락토베실러스(Lactobacillus) 계열의 락토베실러스 아시도필루스균 및 락토베실러스 람노서스균과, 비피도박테리움(Bifidobacterium) 계열의 비피도박테리움균 및 비티도박테리움 인판티스균을 배합하여 1차 숙성시킨다(S101).Referring to FIG. 1, first, Lactobacillus acidophilus and Lactobacillus rhamnosus of the Lactobacillus series, Bifidobacterium and Bifidobacterium of the Bifidobacterium series Infanthys bacteria are blended and first aged (S101).
일반적으로 유산균은 사람의 소화기관에서 위액 등에 의해 파괴되기 때문에 생존율이 희박하다. 따라서 본 발명에서는 4종 유산균을 함께 배합한 후 추가적으로는 비타민 C와 함께 숙성시킴으로써 복합 유산균 자체를 보호하는 보호막이 형성되도록 한다.In general, the survival rate of lactic acid bacteria is slim because they are destroyed by gastric juice in the human digestive system. Therefore, in the present invention, after mixing the four types of lactic acid bacteria together, it is further aged with vitamin C to form a protective film that protects the complex lactic acid bacteria itself.
그에 따라, 복합 유산균이 사용자의 위장 등에서 쉽게 파괴되지 않도록 보호할 수 있음은 물론, 추후 커피생두의 로스팅 시 가해지는 고온의 열기에서도 쉽게 파괴되지 않도록 보호할 수 있다.Accordingly, it is possible to protect the complex lactic acid bacteria from being easily destroyed in the user's stomach, etc., and also protect them from being easily destroyed by the high temperature heat applied during the roasting of green coffee beans later.
이때, 1차 숙성 시간의 경우 3시간 내지 12시간 이내로 숙성시키게 된다.At this time, in the case of the first aging time, it is aged within 3 to 12 hours.
다음으로, 3시간 내지 12시간 정도 숙성된 유산균을 홍삼 추출물에 넣어 2차적으로 숙성시키게 된다(S102). 이때, 숙성된 유산균의 비율은 홍삼 추출물의 5% 비율이 되도록 조정된다. 이 과정에서 인삼의 사포닌 성분이 유산균에 의해 중화된다.Next, the lactic acid bacteria aged for about 3 to 12 hours are put in the red ginseng extract to be secondaryly aged (S102). At this time, the ratio of the aged lactic acid bacteria is adjusted to be 5% of the red ginseng extract. In this process, the saponin component of ginseng is neutralized by lactic acid bacteria.
다음으로, 숙성된 혼합균을 포함하는 홍삼 추출물을 이를 커피생두(아라비카)에 뿌려준 후 3차 숙성 및 건조시키게 된다(S103).Next, the red ginseng extract containing the aged mixed bacteria is sprayed on green coffee beans (arabica), followed by third aging and drying (S103).
이 과정에서 3차 숙성은 2시간 내지 3시간 정도 진행되며, 숙성 후 커피생두는 건조기내 넣은 후 1시간 내지 2시간 정도 건조시킴으로써 바짝 건조시키게 된다. 특히, 이때 홍삼 추출물과 커피생두의 비율은 2대 8 비율이 되도록 조정된다. 경우에 따라서는, 홍삼 추출물과 커피생두 비율을 5대 5, 3대 7, 2대 8로 조정할 수도 있다.In this process, the tertiary aging is carried out for 2 to 3 hours, and after ripening, the green coffee beans are placed in a dryer and dried for 1 to 2 hours to dry them. In particular, at this time, the ratio of red ginseng extract and green coffee beans is adjusted to be 2 to 8. In some cases, the ratio of red ginseng extract to green coffee beans may be adjusted to 5 to 5, 3 to 7, or 2 to 8.
다음으로, 건조된 커피생두를 로스팅하게 되는데(S104), 이때 커피생두에 뿌려진 복합 유산균은 이미 비타민 C에 의해 보호막이 형성된 상태이기 때문에, 로스팅 시 가해지는 고온의 열기에 의해서도 복합 유산균이 파괴되지 않고 보호될 수 있다. 뿐만 아니라, 숙성된 혼합균에 의해 홍삼 추출물 내 사포닌 성분과 커피생두 내 카페인이 중화됨으로써 커피 풍미가 보다 부드러워짐은 물론, 사포닌을 분해할 수 없는 사람도 장내 미생물의 사포닌 분해 과정 없이도 사포닌을 흡수할 수 있게 된다.Next, the dried green coffee beans are roasted (S104). At this time, since the complex lactic acid bacteria sprayed on the green coffee beans have already formed a protective film with vitamin C, the complex lactic acid bacteria are not destroyed even by the high temperature heat applied during roasting. can be protected. In addition, the saponin component in the red ginseng extract and the caffeine in the green coffee beans are neutralized by the aged mixed bacteria, resulting in a softer coffee flavor. be able to
상기에서는 본 발명의 바람직한 실시예를 참조하여 설명하였지만, 해당 기술 분야의 숙련된 당업자는 하기의 청구의 범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.Although the above has been described with reference to the preferred embodiments of the present invention, those skilled in the art can variously modify and change the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. You will understand that you can.
Claims (5)
숙성된 혼합균을 홍삼 추출물에 넣어 2차 숙성시키는 단계;
숙성된 혼합균을 포함하는 상기 홍삼 추출물을 커피생두에 뿌린 후 3차 숙성 및 건조시키는 단계; 및
건조된 커피생두를 로스팅하는 단계;를 포함하는 것을 특징으로 하는, 복합 유산균을 포함하는 홍삼 커피 제조 방법.
By mixing Lactobacillus acidophilus and Lactobacillus rhamnosus of the Lactobacillus series, and Bifidobacterium and Bifidobacterium infantis of the Bifidobacterium series, first aging;
Putting the aged mixed bacteria in the red ginseng extract to secondary aging;
The step of spraying the red ginseng extract containing the aged mixed bacteria on green coffee beans, followed by tertiary aging and drying; and
A method for producing red ginseng coffee containing complex lactic acid bacteria, comprising: roasting dried green coffee beans.
상기 숙성된 혼합균을 홍삼 추출물에 넣어 2차 숙성시키는 단계는,
상기 홍삼 추출물의 비율 대비 상기 숙성된 혼합균의 비율이 5퍼센트(%)가 되도록 비율을 조정하는 단계;를 포함하는 것을 특징으로 하는, 복합 유산균을 포함하는 홍삼 커피 제조 방법.
The method of claim 1,
Putting the aged mixed bacteria into the red ginseng extract for secondary aging,
Adjusting the ratio so that the ratio of the aged mixed bacteria to the ratio of the red ginseng extract is 5 percent (%);
상기 3차 숙성 및 건조시키는 단계는,
상기 홍삼 추출물이 뿌려진 커피생두를 건조기 내에서 2시간 내지 3시간 건조시키는 단계;를 포함하는 것을 특징으로 하는, 복합 유산균을 포함하는 홍삼 커피 제조 방법.
The method of claim 1,
The third aging and drying step,
Drying the green coffee beans sprinkled with the red ginseng extract for 2 to 3 hours in a dryer.
상기 3차 숙성 및 건조시키는 단계는,
상기 홍삼 추출물과 상기 커피생두의 비율이 2대 8의 비율이 되도록 조정하는 단계;를 포함하는 것을 특징으로 하는, 복합 유산균을 포함하는 홍삼 커피 제조 방법.
The method of claim 1,
The third aging and drying step,
and adjusting the ratio of the red ginseng extract to the green coffee beans to be 2 to 8.
상기 숙성된 혼합균에 의해, 상기 홍삼 추출물 내 사포닌 성분과 상기 커피생두 내 카페인이 중화되는 것을 특징으로 하는, 복합 유산균을 포함하는 홍삼 커피 제조 방법.The method of claim 1,
A method for producing red ginseng coffee containing complex lactic acid bacteria, characterized in that the saponin component in the red ginseng extract and caffeine in the green coffee beans are neutralized by the aged mixed bacteria.
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