KR20220075073A - Coffee manufacturing method using vegetable cream and hazelnuts - Google Patents

Coffee manufacturing method using vegetable cream and hazelnuts Download PDF

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KR20220075073A
KR20220075073A KR1020200162208A KR20200162208A KR20220075073A KR 20220075073 A KR20220075073 A KR 20220075073A KR 1020200162208 A KR1020200162208 A KR 1020200162208A KR 20200162208 A KR20200162208 A KR 20200162208A KR 20220075073 A KR20220075073 A KR 20220075073A
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coffee
cream
undiluted solution
whipped cream
hazelnut
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서유동
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서유동
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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
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/26—Extraction of water-soluble constituents
    • A23F5/267—Extraction of water-soluble constituents using additives, specific extraction media or specific coffee blends
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • 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
    • A23F5/06—Methods of roasting coffee of roasting extracted coffee ; Caramelisation of coffee extract
    • 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
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
    • 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
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
    • A23F5/38—Agglomerating, flaking or tabletting or granulating
    • A23F5/385—Tablets or other similar solid forms
    • 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
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
    • A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
    • 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
    • A23F5/44—Coffee substitutes
    • 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
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
    • A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Tea And Coffee (AREA)
  • Dairy Products (AREA)

Abstract

본 발명은 식물성 크림과 헤이즐넛을 이용한 커피음료의 제조방법에 관한 것으로, 본 발명에 따른 식물성 크림과 헤이즐넛을 이용한 커피음료의 제조방법은, 식물성 크림과 헤이즐넛을 이용한 커피음료의 제조방법은, 커피원액 35~45g을 추출하는 제1단계와; 상기 커피원액 35~45g, 식물성크림 30~60g, 헤이즐넛 시럽 10~15g 을 혼합하고, 거품기를 이용하여 휘핑크림을 제조하는 제2단계와; 커피원액 35~45g을 추출하여 화이트 모카소스 38~57g 및 우유 150~175g와 함께 커피컵에 담고, 상기 휘핑크림을 올려담은 후, 휘핑크림 위에 볶은 헤이즐넛 가루로 드리즐(drizzle)하는 제3단계를 구비한다.The present invention relates to a method for producing a coffee drink using vegetable cream and hazelnut, and the method for producing a coffee drink using vegetable cream and hazelnut according to the present invention is a method for producing a coffee drink using vegetable cream and hazelnut, a coffee stock solution a first step of extracting 35-45 g; a second step of mixing 35 to 45 g of the coffee undiluted solution, 30 to 60 g of vegetable cream, and 10 to 15 g of hazelnut syrup, and using a whisk to prepare whipped cream; 3rd step of extracting 35~45g of coffee undiluted solution, putting it in a coffee cup together with 38~57g of white mocha sauce and 150~175g of milk, putting the whipped cream on top, and then drizzling with roasted hazelnut powder on top of the whipped cream to provide

Description

식물성 크림과 헤이즐넛을 이용한 커피음료의 제조방법{Coffee manufacturing method using vegetable cream and hazelnuts}Coffee manufacturing method using vegetable cream and hazelnuts

본 발명은 식물성 크림과 헤이즐넛을 이용한 커피음료의 제조방법에 관한 것으로, 보다 구체적으로는, 식물성 크림과 헤이즐넛을 이용하여 커피음료를 제조하고, 휘핑크림을 통해 커피음료의 맛을 향상시키고, 소비자의 식욕증진 및 호기심을 자극하여 심미감을 이룰 수 있으며, 소비자의 기호를 만족시킬 수 있는 식물성 크림과 헤이즐넛을 이용한 커피음료의 제조방법에 관한 것이다.The present invention relates to a method for producing a coffee drink using vegetable cream and hazelnuts, and more specifically, to a coffee drink using vegetable cream and hazelnuts, to improve the taste of coffee drinks through whipped cream, and to It relates to a method for producing a coffee drink using vegetable cream and hazelnut that can increase appetite and stimulate curiosity to achieve an aesthetic sense and satisfy consumer preferences.

국내외의 음료 시장은 크게 탄산음료, 과즙음료, 이온음료 등으로 세분화되어 있으나, 매년 비슷한 종류의 음료 들이 출시되고 있을 뿐 새로운 기능이나 맛의 음료는 제안되지 못하고 있는 실정이다.The domestic and foreign beverage market is largely subdivided into carbonated beverages, fruit juice beverages, and ion beverages, but similar types of beverages are being released every year, and beverages with new functions or flavors are not proposed.

웰빙 시대에 건강한 먹거리에 대한 관심이 증가하면서 최근에는 각종 과채 효소나 발효 식품이 다양하게 소개되고 있고, 이러한 제품의 산업화를 통하여 농업 생산물의 고부가가치화를 모색하는 노력들이 활발히 진행되고 있다. As interest in healthy food increases in the era of well-being, various enzymes and fermented foods have recently been introduced. Efforts to increase added value of agricultural products through industrialization of these products are being actively carried out.

커피 관련 산업의 발전과 확대를 위해서는 포화상태에 이른 기존의 커피 시장을 탈피하여 새로운 음료의 개발이 요구된다.For the development and expansion of the coffee-related industry, it is necessary to break away from the saturated coffee market and develop a new beverage.

또한, 커피 혼합 음료의 고품질화를 통한 소비자의 선호도 증대를 위해서는 소비자가 원하는 맛과 풍미를 유지할 수 있는 커피음료 기술의 개발이 필요하며, 소비자의 기호를 만족하면서도, 새로운 식감과 미감을 이룰 수 있는 커피음료에 대한 요구가 증대되고 있다. In addition, in order to increase consumer preference through high-quality coffee blended beverages, it is necessary to develop coffee beverage technology that can maintain the taste and flavor that consumers want, and coffee that can achieve new texture and aesthetics while satisfying consumer preferences. Demand for beverages is increasing.

대한민국 등록특허공보 제10-1194042호(2012.10.17.)Republic of Korea Patent Publication No. 10-1194042 (2012.10.17.)

따라서, 본 발명의 목적은 상기한 종래의 문제점을 극복할 수 있는 식물성 크림과 헤이즐넛을 이용한 커피음료의 제조방법을 제공하는 데 있다.Accordingly, an object of the present invention is to provide a method for producing a coffee drink using vegetable cream and hazelnut, which can overcome the above-mentioned conventional problems.

본 발명의 다른 목적은 소비자의 식욕증진 및 호기심을 자극하여 심미감을 이룰 수 있으며, 소비자의 기호를 만족시킬 수 있는 식물성 크림과 헤이즐넛을 이용한 커피음료의 제조방법을 제공하는 데 있다.Another object of the present invention is to provide a method for producing a coffee drink using vegetable cream and hazelnut, which can achieve an aesthetic sense by stimulating consumer's appetite and curiosity, and can satisfy consumer's taste.

상기한 기술적 과제들의 일부를 달성하기 위한 본 발명의 구체화에 따라, 본 발명에 따른 식물성 크림과 헤이즐넛을 이용한 커피음료의 제조방법은, 커피원액 35~45g을 추출하는 제1단계와; 상기 커피원액 35~45g, 식물성크림 30~60g, 헤이즐넛 시럽 10~15g 을 혼합하고, 거품기를 이용하여 휘핑크림을 제조하는 제2단계와; 커피원액 35~45g을 추출하여 화이트 모카소스 38~57g 및 우유 150~175g와 함께 커피컵에 담고, 상기 휘핑크림을 올려담은 후, 휘핑크림 위에 볶은 헤이즐넛 가루로 드리즐(drizzle)하는 제3단계를 구비한다.According to the embodiment of the present invention for achieving some of the above technical problems, the method for producing a coffee drink using vegetable cream and hazelnut according to the present invention comprises: a first step of extracting 35 to 45 g of a coffee stock; a second step of mixing 35 to 45 g of the coffee undiluted solution, 30 to 60 g of vegetable cream, and 10 to 15 g of hazelnut syrup, and using a whisk to prepare whipped cream; 3rd step of extracting 35~45g of coffee undiluted solution, putting it in a coffee cup together with 38~57g of white mocha sauce and 150~175g of milk, putting the whipped cream on top, and then drizzling with roasted hazelnut powder on top of the whipped cream to provide

상기 제1단계의 상기 커피원액은 로스팅을 한 원두 15~25g을 사용하여 에스프레소 머신에서 추출하고, 5~7℃ 정도로 식힌 상태의 커피원액일 수 있다.The coffee undiluted solution in the first step may be extracted from an espresso machine using 15-25 g of roasted coffee beans, and the coffee undiluted solution cooled to about 5-7°C.

상기 커피원액을 위한 원두는 인도카피로얄과 브라질블랙다이아몬드 생두를 블랜딩하여 로스팅한 원두일 수 있다.The beans for the coffee undiluted solution may be coffee beans roasted by blending India Copy Royal and Brazil black diamond green beans.

상기 제3단계에서, 커피원액 35~45g을 추출하여 화이트 모카소스 38~57g 및 우유 150~175g와 함께 커피컵에 담고 일정량의 얼음을 추가한 이후에 상기 휘핑크림을 올려담을 수 있다.In the third step, 35 to 45 g of coffee undiluted solution is extracted, put in a coffee cup together with 38 to 57 g of white mocha sauce and 150 to 175 g of milk, and after adding a certain amount of ice, the whipped cream can be added.

상기 제2단계의 상기 휘핑크림 제조시에는 가루 형태로 분쇄된 견과류 5~10g이 추가될 수 있다.When preparing the whipped cream in the second step, 5 to 10 g of ground nuts in a powder form may be added.

상기 견과류는 볶은 호박씨, 캐슈넛, 호두, 아몬드, 땅콩, 현미 중 적어도 하나를 포함할 수 있다.The nuts may include at least one of roasted pumpkin seeds, cashew nuts, walnuts, almonds, peanuts, and brown rice.

본 발명에 따르면, 커피원액, 식물성크림, 헤이즐넛 시럽을 이용하여 휘핑크림을 제조하고, 이를 커피 원액에 올려 커피음료를 제조함에 의해, 커피에 대한 소비자의 선호도를 높일 수 있다.According to the present invention, by preparing a whipped cream using a coffee undiluted solution, vegetable cream, and hazelnut syrup, and placing it on the undiluted coffee solution to prepare a coffee beverage, it is possible to increase consumer preference for coffee.

또한, 소비자의 식욕증진 및 호기심을 자극하여 심미감을 이룰 수 있으며, 소비자의 기호를 만족시킬 수 있는 식물성 크림과 헤이즐넛을 이용한 커피음료의 제조가 가능한 장점이 있다. In addition, it is possible to achieve an aesthetic sense by stimulating consumers' appetite and curiosity, and there is an advantage in that it is possible to manufacture coffee drinks using vegetable cream and hazelnuts that can satisfy consumers' preferences.

도 1은 본 발명의 일 실시예에 따른 커피음료 제조방법에 공정순서도이다.
도 2는 본 발명의 일 실시예에 따라 제조된 커피음료의 사진을 나타낸 것이다.1 is a process flow diagram of a coffee beverage manufacturing method according to an embodiment of the present invention.
Figure 2 shows a photograph of a coffee beverage prepared according to an embodiment of the present invention.

이하에서는 본 발명의 바람직한 실시예가, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 본 발명의 철저한 이해를 제공할 의도 외에는 다른 의도 없이, 첨부한 도면들을 참조로 하여 상세히 설명될 것이다.Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings without any intention other than to provide a thorough understanding of the present invention to those skilled in the art to which the present invention pertains.

도 1은 본 발명의 일 실시예에 따른 커피음료 제조방법에 공정순서도이다.1 is a process flow diagram of a coffee beverage manufacturing method according to an embodiment of the present invention.

도 1에 도시된 바와 같이, 본 발명의 일 실시예에 따른 커피음료 제조방법은, 추출단계(S110), 휘핑크림 제조단계(S120), 세팅단계(S130)를 구비한다.1, the coffee beverage manufacturing method according to an embodiment of the present invention includes an extraction step (S110), a whipped cream manufacturing step (S120), and a setting step (S130).

상기 추출단계(S110)는 커피원액 35~45g을 추출하는 단계이다. The extraction step (S110) is a step of extracting 35 to 45 g of the coffee undiluted solution.

상기 커피원액은 인도카피로얄과 브라질블랙다이아몬드 생두를 일정비율로 블랜딩하여 로스팅한 원두 15~25g을 사용하여 에스프레소 머신에서 추출하고, 추출한 원액을 5~7℃ 정도로 식힌 상태의 커피원액일 수 있다.The coffee undiluted solution is extracted in an espresso machine using 15 to 25 g of roasted coffee beans by blending India Copy Royal and Brazil black diamond green beans at a certain ratio, and the extracted undiluted solution may be a coffee undiluted solution in a state of being cooled to about 5-7°C.

커피를 추출하는 대표적인 방식에는 커피 원두와 물을 일정시간 정치한 후 필터로 걸러내는 방식과, 물을 일정한 속도로 공급하여 흘려주는 드립여과로 나뉘어지는데, 상기 커피원액의 추출은 필터로 걸러내는 방식 또는 드립여과방식 중 어느 것이나 선택하여 사용가능하다.A typical method of extracting coffee is divided into a method of filtering coffee beans and water after standing for a certain period of time, and drip filtration in which water is supplied and flowed at a constant rate. Or any one of the drip filtration methods can be selected and used.

다음으로 휘핑크림 제조단계(S120)는, 상기 추출단계(S100)를 통해 추출된 커피원액 35~45g, 식물성크림 30~60g, 헤이즐넛 시럽 10~15g 을 혼합하고, 거품기를 이용하여 휘핑크림을 제조하는 단계이다.Next, in the whipping cream manufacturing step (S120), 35~45g of the coffee undiluted solution extracted through the extraction step (S100), 30~60g of vegetable cream, and 10~15g of hazelnut syrup are mixed, and whipped cream is prepared using a whisk is a step to

상기 식물성크림은 식물성유지를 주원료로 하여 이에 당류 등 식품 또는 식품첨가물을 가하여 가공한 것으로 케이크나 빵의 충전, 장식 또는 커피나 식품의 맛을 증진시키기 위하여 사용하는 것으로 통상의 기술자에게 잘 알려진 식물성 크림이 사용될 수 있다. 상기 식물성 크림은 차가운 음료 제조시에는 60g 정도 투입되고, 뜨거운 음료 제조시에는 30g이 투입될 수 있다.The vegetable cream is processed by adding food or food additives such as sugars to vegetable oil as a main raw material, and is used for filling, decorating cakes or bread, or enhancing the taste of coffee or food. Vegetable cream well known to those skilled in the art this can be used About 60 g of the vegetable cream may be added when preparing a cold beverage, and 30 g may be added when preparing a hot beverage.

본 발명에서는 휘핑크림 제조시에 커피원액이 포함되어, 후속 공정에서 커피에 혼합되는 경우 이질감이 적이 맛의 조화가 잘 이루어지도록 하게 된다. In the present invention, when the coffee undiluted solution is included in the preparation of whipped cream, and mixed with coffee in a subsequent process, the heterogeneity of the enemy and the taste are harmonized well.

상기 휘핑크림은 통상의 기술자에게 잘 알려진 거품기로 거품을 내어 휘핑크림을 제조하거나 핸드블랜더로 거품치듯이 공기주입을 하여 크림질감이 나타나도록 하여 휘핑크림을 제조하게 된다. The whipped cream is prepared by foaming with a whisk well known to those skilled in the art, or by injecting air as if frothing with a hand blender so that a creamy texture appears.

상기 휘핑크림 제조단계(S120)를 통해 휘핑크림 제조시에 가루 형태로 분쇄된 견과류 5~10g이 추가될 수 있다. 견과류가 추가되면, 고소한 맛이 추가되어 커피맛을 배가시킬 수 있는 장점이 있으나, 너무 많은 양이 추가되면, 커피 본연의 맛을 느낄 수 없으므로, 적절한 양을 추가하게 된다.5 to 10 g of pulverized nuts may be added in the form of a powder when preparing whipped cream through the whipping cream manufacturing step (S120). When nuts are added, there is an advantage that the flavor of coffee can be doubled by adding a nutty flavor, but if too much is added, the original taste of coffee cannot be felt, so an appropriate amount is added.

상기 견과류는 볶은 호박씨, 캐슈넛, 호두, 아몬드, 땅콩, 현미 중 적어도 하나를 포함할 수 있다. 상기 견과류는 볶은 호박씨, 캐슈넛, 호두, 아몬드, 땅콩, 현미 중 어느 하나를 분쇄하여 추가하는 것도 가능하지만, 2가지 종류 이상을 혼합하여 추가하는 것도 가능하다. 또한, 상기 견과류 이외에 통상의 기술자에게 잘 알려진 견과류가 추가될 수 있다. The nuts may include at least one of roasted pumpkin seeds, cashew nuts, walnuts, almonds, peanuts, and brown rice. The nuts may be added by grinding any one of roasted pumpkin seeds, cashew nuts, walnuts, almonds, peanuts, and brown rice, but it is also possible to add two or more types by mixing. In addition, nuts well known to those skilled in the art may be added in addition to the above nuts.

상기 세팅단계(S130)는 커피원액 35~45g을 추출하여 화이트 모카소스 38~57g 및 우유 150~175g와 함께 커피컵에 담고, 상기 휘핑크림을 올려담은 후, 휘핑크림 위에 볶은 헤이즐넛 가루로 드리즐(drizzle)하여 도 2에 도시된 바와 같은 커피음료를 완성하는 단계이다.The setting step (S130) is to extract 35 to 45 g of coffee undiluted solution, put it in a coffee cup together with 38 to 57 g of white mocha sauce and 150 to 175 g of milk, put the whipped cream, and then drizzle with hazelnut powder roasted on top of the whipped cream. (drizzle) to complete the coffee beverage as shown in FIG.

상기 커피원액은 인도카피로얄과 브라질블랙다이아몬드 생두를 일정비율로 블랜딩하여 로스팅한 원두 15~25g을 사용하여 에스프레소 머신에서 추출한 상태의 커피원액일 수 있다.The coffee undiluted solution may be a coffee undiluted solution extracted from an espresso machine using 15-25 g of roasted coffee beans by blending India Copy Royal and Brazilian black diamond green beans at a certain ratio.

상기 우유는 차가운 커피음료의 경우에는 175g 정도 투입되고, 뜨거운 음료 제조시에는 150g이 투입될 수 있다. 또한 뜨거운 음료 제조시에 상기 우유는 스팀우유로 투입될 수 있다. 여기서 스팀우유는 에스프레소 머신의 스팀 기능으로 데운 우유 또는 일정 온도로 데운 우유를 의미할 수 있다.In the case of a cold coffee beverage, about 175 g of the milk may be added, and 150 g may be added in the case of a hot beverage. In addition, when preparing a hot beverage, the milk may be added as steam milk. Here, steam milk may mean milk heated by a steam function of the espresso machine or milk heated to a certain temperature.

차가운 커피음료의 경우에는 얼음이 추가로 투입될 수 있다. 상기 얼음은 정수처리를 통해 예를 들면, 총 경도 29ppm, 산성도 7.6ph 인 물을 나트륨이온교환필터를 통해 2차 정수하여 얼린 얼음을 의미할 수 있다, In the case of a cold coffee drink, additional ice may be added. The ice may refer to ice frozen by secondarily purifying water with a total hardness of 29 ppm and an acidity of 7.6 ph through a sodium ion exchange filter through water purification.

휘핑크림 위에 볶은 헤이즐넛 가루를 이용한 드리즐(drizzle)은 일반적인 가루를 뿌리는 정도를 벗어나 특정 모양으로 형상화 하는 것을 포함할 수 있다.A drizzle using hazelnut powder roasted on whipped cream may include shaping into a specific shape beyond the extent of sprinkling general powder.

여기서 상기 헤이즐넛 가루를 이용한 드리즐을 이용하여 특정 모양, 예를 들면, 사람얼굴, 하트모양, 나뭇잎 모양 등 다양한 모양의 형성이 가능하다. Here, by using the drizzle using the hazelnut powder, it is possible to form various shapes such as a specific shape, for example, a human face, a heart shape, a leaf shape, and the like.

상술한 바와 같이, 본 발명에 따르면, 커피원액, 식물성크림, 헤이즐넛 시럽을 이용하여 휘핑크림을 제조하고, 이를 커피 원액에 올려 커피음료를 제조함에 의해, 커피에 대한 소비자의 선호도를 높일 수 있고, 소비자의 식욕증진 및 호기심을 자극하여 심미감을 이룰 수 있으며, 소비자의 기호를 만족시킬 수 있는 식물성 크림과 헤이즐넛을 이용한 커피음료의 제조가 가능한 장점이 있다. As described above, according to the present invention, by preparing a whipped cream using a coffee undiluted solution, vegetable cream, and hazelnut syrup, and placing it on the undiluted coffee solution to prepare a coffee beverage, it is possible to increase consumer preference for coffee, It has the advantage of being able to achieve an aesthetic sense by stimulating consumers' appetite and curiosity, and manufacturing coffee drinks using vegetable cream and hazelnuts that can satisfy consumers' preferences.

상기한 실시예의 설명은 본 발명의 더욱 철저한 이해를 위하여 도면을 참조로 예를 든 것에 불과하므로, 본 발명을 한정하는 의미로 해석되어서는 안될 것이다. 또한, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 있어 본 발명의 기본적 원리를 벗어나지 않는 범위 내에서 다양한 변화와 변경이 가능함은 명백하다 할 것이다. Since the description of the above embodiment is merely an example with reference to the drawings for a more thorough understanding of the present invention, it should not be construed as limiting the present invention. In addition, it will be apparent to those of ordinary skill in the art to which the present invention pertains that various changes and modifications can be made without departing from the basic principles of the present invention.

Claims (6)

커피원액 35~45g을 추출하는 제1단계와;
상기 커피원액 35~45g, 식물성크림 30~60g, 헤이즐넛 시럽 10~15g 을 혼합하고, 거품기를 이용하여 휘핑크림을 제조하는 제2단계와;
커피원액 35~45g을 추출하여 화이트 모카소스 38~57g 및 우유 150~175g와 함께 커피컵에 담고, 상기 휘핑크림을 올려담은 후, 휘핑크림 위에 볶은 헤이즐넛 가루로 드리즐(drizzle)하는 제3단계를 구비함을 특징으로 하는 커피음료의 제조방법.
a first step of extracting 35 to 45 g of coffee stock;
a second step of mixing 35 to 45 g of the coffee undiluted solution, 30 to 60 g of vegetable cream, and 10 to 15 g of hazelnut syrup, and using a whisk to prepare whipped cream;
3rd step of extracting 35~45g of coffee undiluted solution, putting it in a coffee cup together with 38~57g of white mocha sauce and 150~175g of milk, putting the whipped cream on top, and then drizzling with roasted hazelnut powder on top of the whipped cream A method for producing a coffee beverage, characterized in that it comprises a.
 청구항 1에 있어서,
상기 제1단계에서 추출된 커피원액은 로스팅을 한 원두 15~25g을 사용하여 에스프레소 머신에서 추출하고, 5~7℃ 정도로 식힌 상태의 커피원액임을 특징으로 하는 커피음료의 제조방법.
The method according to claim 1,
The coffee undiluted solution extracted in the first step is extracted in an espresso machine using 15-25 g of roasted coffee beans, and the coffee undiluted solution is cooled to about 5-7°C.
 청구항 1에 있어서,
상기 제1단계 및 상기 제3단계에서 추출된 커피원액을 위한 원두는 인도카피로얄과 브라질블랙다이아몬드 생두를 블랜딩하여 로스팅한 원두임을 특징으로 하는 커피음료의 제조방법.
The method according to claim 1,
The coffee beverage manufacturing method, characterized in that the coffee beans for the raw coffee extracted in the first step and the third step are roasted coffee beans by blending India Copy Royal and Brazil black diamond green beans.
 청구항 1에 있어서,
상기 제3단계에서, 커피원액 35~45g을 추출하여 화이트 모카소스 38~57g 및 우유 150~175g와 함께 커피컵에 담고 일정량의 얼음을 추가한 이후에 상기 휘핑크림을 올려담음을 특징으로 하는 커피음료의 제조방법.
The method according to claim 1,
In the third step, 35 to 45 g of the coffee undiluted solution is extracted, put in a coffee cup together with 38 to 57 g of white mocha sauce and 150 to 175 g of milk, and after adding a certain amount of ice, the whipped cream is added. A method of manufacturing a beverage.
 청구항 1에 있어서,
상기 제2단계의 상기 휘핑크림 제조시에는 가루 형태로 분쇄된 견과류 5~10g이 추가됨을 특징으로 하는 커피음료의 제조방법.
The method according to claim 1,
When preparing the whipped cream in the second step, 5 to 10 g of ground nuts in a powder form are added.
 청구항 5에 있어서,
상기 견과류는 볶은 호박씨, 캐슈넛, 호두, 아몬드, 땅콩, 현미 중 적어도 하나를 포함함을 특징으로 하는 커피음료의 제조방법.6. The method of claim 5,
The nuts are roasted pumpkin seeds, cashew nuts, walnuts, almonds, peanuts, a method of producing a coffee drink, characterized in that it comprises at least one of brown rice.
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Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101194042B1 (en) 2011-08-24 2012-10-24 롯데칠성음료주식회사 A low-fat and fat-free instant coffee mix and its preparing method

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