KR20220132223A - A process for preparation of brandy by upcycling coffee waste and brandy prepared therefrom - Google Patents

Abstract

The present invention relates to a method for producing brandy using coffee waste, and specifically, provides a method for producing brandy, which comprises the following steps of: (a) boiling the coffee waste with mineral water to extract a coffee liquid; (b) mixing the extracted coffee liquid with rice wine lees; (c) adding sugar for sugar supplement; (d) administering yeast and yeast nutrients and fermenting the mixture to obtain a fermented liquid; (e) filtering the fermented liquid to obtain filtrate; and (f) distilling the filtrate to obtain distillate. The present invention is to provide the method for producing the brandy by upcycling discarded coffee waste.

Description

A manufacturing method of brandy using coffee grounds and brandy manufactured according to the method {A process for preparation of brandy by upcycling coffee waste and brandy prepared therefrom}

The present invention relates to a method for producing brandy, and to a method for producing brandy using discarded coffee grounds and brandy produced through the method.

Brandy is a kind of distilled liquor, and distilled liquor refers to an alcoholic beverage that is drunk by aging the distillate of alcohol. In general, distilled spirits such as brandy can be stored for a long time compared to fermented alcoholic beverages, and the quality of alcohol hardly changes even after a long period of time after manufacture, so it is preferred worldwide.

Brandy in a broad sense is a generic term for alcohol made by distilling fruit wine, and generally refers to alcohol that is aged in oak barrels after distilling wine, but brandy using various fruits exists. Korean Patent No. 10-1498955 also discloses a method for producing brandy, a fruit distilled liquor, using various fruits.

Meanwhile, upcycling is being attempted in various fields as environmental problems arise. Upcycling is the process of creating valuable new products using wasted resources, and is also actively being carried out in the food sector.

In particular, as domestic coffee consumption is rapidly increasing, the cost of processing coffee grounds is also rapidly increasing. Coffee grounds that are discarded after extracting coffee are called coffee grounds, and only about 0.2% by weight of coffee beans is used during coffee extraction, and the rest is discarded as coffee grounds, and an upcycling method thereof is being actively studied.

Accordingly, the present invention intends to provide a method for producing brandy having excellent flavor by utilizing coffee leaves discarded after extracting coffee.

Korean Patent Registration 10-1498955B

An object of the present invention is to provide a method for producing brandy by upcycling discarded coffee grounds.

In one embodiment, the present invention, (a) extracting the coffee liquid by boiling the coffee grounds with mineral water; (b) mixing the extracted coffee liquid with sake lees; (c) adding sugar; (d) administering yeast, a yeast nutrient, and fermenting to obtain a fermentation broth; (e) filtering the fermentation broth to obtain a filtrate; And (f) distilling the filtrate to obtain a distillate; containing, can provide a method for producing brandy.

As an example, the coffee foil may be characterized in that it is obtained from hot air roasted coffee beans.

As an example, the content of the coffee liquor and the liquor lees may be characterized in that the weight ratio of liquor lees: coffee liquor = 1:1.5 to 1:2.5.

As an example, the step (c) may be characterized in that sugar is added so that the sugar content is 22 to 28 Brix.

As an example, the yeast may be characterized in that Saccharomyces Cervisiae.

As an example, step (d) may further include a post-fermentation step including at least one of bentonite and gelatin during fermentation.

As an example, the post-fermentation may be carried out at 14 to 18° C. for 25 to 35 days.

As an example, in step (f), after primary distillation so that the alcohol content of the distillate is 15 to 40% (v/v), the alcohol content is 40 to 70% (v/v) by re-distillation It may be characterized by secondary distillation as much as possible.

As an example, the present invention may provide a method for producing brandy further comprising; after step (f), (g) aging the distillate at 10 to 25° C.

As an embodiment of the present invention, it is possible to provide a brandy produced through the above-described method.

The present invention can provide a method for producing brandy having excellent flavor by upcycling discarded coffee grounds.

1 shows a part of the brandy manufacturing process according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying technology so that those of ordinary skill in the art to which the present invention pertains can easily carry out the present invention. However, it will be apparent to those skilled in the art that the present invention may be embodied in various different forms and is not limited to the examples described below.

The terms used in the present application are only used 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 the present application, terms such as “comprise” or “have” are intended to designate that a feature, number, step, operation, component, part, or combination thereof described in the specification exists, but one or more other features It is to be understood that this does not preclude the possibility of the presence or addition of numbers, steps, operations, components, parts, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

In addition, it goes without saying that the accompanying drawings in the present application are for embodying the present invention and are not intended to limit or limit the scope of the present invention. What can be easily inferred by an expert in the art from the drawings and the following detailed description is construed as belonging to the scope of the right.

The present invention provides a method for producing brandy using coffee leaves, comprising the steps of: (a) extracting coffee liquid by boiling coffee leaves with mineral water; (b) mixing the extracted coffee liquid with sake lees; (c) adding sugar; (d) administering yeast or a yeast nutrient to the fermented raw material, and fermenting to obtain a fermentation broth; (e) filtering the fermentation broth to obtain a filtrate; And (f) distilling the filtrate to obtain a distillate; containing, can provide a method for producing brandy.

As an embodiment, the present invention may start as a step of extracting coffee liquid by first boiling the coffee grounds with mineral water (a). The coffee foil can be used without limitation as long as it is the coffee grounds remaining after extracting espresso from the coffee beans in general, but the original components and flavor of the coffee are more preserved in the coffee grounds obtained from the hot air roasted coffee beans, so brandy with a deeper coffee flavor can be produced. It is more preferable in that there is

Roasting is to apply heat to green coffee beans, and can be divided into direct fire method, semi-hot air method, and hot air method, and the shape of the drum for roasting coffee beans is different depending on the method. The direct fire type has a small hole in the drum that roasts the coffee beans, and the fire affects the inner drum 100%. A method of roasting coffee. In addition, the semi-hot air type does not have a hole on the surface of the drum, but on the back of the drum, unlike the direct fire type. The method of roasting through

When roasting with hot air, you can preheat the internal (drum) temperature of the hot air blower to 200±50℃ and then put green coffee beans to roast. In this case, the roasting may be performed by roasting the green beans for 5 to 20 minutes, preferably for 10 to 15 minutes.

As an embodiment of the present invention, after step (a), (b) mixing the extracted coffee liquid with sake lees may be performed.

As an example, the sake lees mixed in step (b) is not limited as long as it is a by-product left after squeezing wine or makgeolli.

As an example, the sake lees mixed with the coffee liquor may be mixed in a weight ratio of sake lees: coffee liquid = 1:1.5 to 1:2.5, preferably mixed in a weight ratio of 1:1.8 to 1:2.2, 1 It is more preferable that it is a weight ratio of :2. When sake lees is included below the above range, fermentation is high and the coffee flavor of brandy is insignificant. has a problem

In particular, the present invention is a method for producing brandy that can impart a subtle coffee flavor to the brandy by utilizing the discarded coffee grounds, and it is preferable to manufacture it by satisfying the above weight ratio.

As a specific embodiment of the present invention, the weight ratio of sake lees and coffee liquid can be appropriately adjusted by a person skilled in the art according to the viscosity of the sake lees. Specifically, in the case of lees made of high-moisture fruits, the viscosity is low, so a relatively small amount of coffee liquid is mixed. can As a specific example, in the case of sake lees having a viscosity of about 6000 Cp at 20° C., it is preferable that the weight ratio of sake lees: coffee liquid (viscosity of about 1 Cp) = 1:1.8 to 1:2.2, and a weight ratio of 1:2 more preferably.

As an embodiment of the present invention, after the step (b), (c) a sugar supplementation step of adding sugar may be performed.

As an example, the sweetening step may be performed by adding a substance capable of increasing the sugar content, and generally may be performed by adding sugar.

As a preferred embodiment of the present invention, the sugar content is preferably 22 to 28 Brix, more preferably 25 to 27 Brix through the sweetening step. Alcohol production through natural fermentation is up to about 13 to 14% (v/v), and since sugars above that are not decomposed and remain as they are, if it is less than the above range, alcohol fermentation may not normally occur because there is not enough sugar. . In addition, if it exceeds the above range, it may be manufactured into sweet wine. Since all unfermented sugar components are destroyed through the distillation process in the process of manufacturing brandy after wine production, a sugaring operation exceeding 28 Brix is undesirable. .

As an embodiment, the present invention, after the step (c), (d) administering yeast and a yeast nutrient, and fermenting to obtain a fermentation broth may be performed.

As an example, Saccharomyces Cervisiae may be used as the yeast added in step (d), but is not limited thereto. As an example, yeast may be included in an amount of 0.0001 to 0.0005 parts by weight based on 1 part by weight of coffee grounds. When the yeast is included in less than the above weight part, the fermentation may not be sufficient and may deteriorate, and when the yeast is included in excess of the above weight part, the efficiency is not good compared to the added amount.

As an example, the yeast nutrient added in step (d) is for supplying nutrients for yeast growth and smooth decomposition of sugar. quality may deteriorate. For example, the yeast nutrient may include nitrogen (N), phosphorus (P), vitamin B ₁ , and the like, and it is preferable to use ammonium phosphate (Diammonium Phosphate) that can supply nitrogen and phosphorus together.

As an embodiment, the fermentation of step (d) may be performed by administering yeast or a yeast nutrient to the raw material after fermenting, and aging for 30 to 50 days.

As an embodiment, in the fermentation of step (d), in order to increase the clarification efficiency during the filtration of step (e) later, bentonite and/or gelatin are added during the fermentation period to perform post-fermentation. may be doing Specifically, it may be performed by dividing the first fermentation before adding the bentonite and/or gelatin, and the second fermentation after the addition. Here, the primary fermentation is a period in which alcoholic fermentation is intensively performed, and may be a fermentation process preceded to further promote yeast growth and decomposition of sugar. In addition, the secondary fermentation may be a post-ripening process to further increase the clarification efficiency and supplement the taste.

As an embodiment, the primary fermentation may be performed by aging for 5 to 15 days, and preferably may be aged for 10 to 12 days, sealed and stored in a shaded space of 15 to 20° C. can The shaded space may be sufficient as long as it is a space that can avoid sunlight.

After the primary fermentation, the bottle can be transferred and the second fermentation can be carried out by adding bentonite and/or gelatin, and the secondary fermentation is sealed for 25 to 35 days to be carried out in an aging room that blocks sunlight at 14 to 18 ° C. can

The bentonite is a metamorphic rock formed by reacting with volcanic ash and seawater, and has adsorption and swelling properties, so it can serve to induce clarification by adsorbing and precipitating suspended matter and protein lysate inside the fermentation broth. In the case of using bentonite, it can be used after shaking twice the amount of bentonite used for several days, or a bentonite suspension can be prepared by adding and stirring the same amount of hot water.

The gelatin is a kind of protein extracted from animal bones or hides, and when diluted in fermented wine, it forms flocs and settles together with turbid materials to induce clarification.

As an example, it is more preferable to use gelatin and bentonite in combination. Since the gelatin has a positive charge and the bentonite has a negative charge, the clarification effect can be increased when used together.

As an example, during the fermentation of step (d) of the present invention, flavor may be added to the fermentation broth by additionally including oak chips.

As an embodiment of the present invention, after step (d), (e) filtering the fermentation broth to obtain a filtrate may be performed.

As an example, when the fermentation through step (d) is finished, the fermentation broth is filtered to purely recover the fermentation broth, and then the fermentation broth may be distilled in step (f). The method of filtration is not limited as long as it is a method generally used in brewing, but it is preferable to increase the removal rate by using a filter press filter before distillation.

According to an embodiment of the present invention, after step (e), (f) distilling the filtrate to obtain a distillate may be performed.

As an example, distillation may be performed by introducing the filtrate into a still. The distillation is preferably performed by dividing it into primary distillation and secondary distillation.

The primary distillation may be distillation until no alcohol remains in the filtrate, and may be distilled so that the alcohol content is 15 to 40% (v/v).

In addition, the secondary distillation is to re-distill the distillate obtained through primary distillation, in which the distillate is separated and removed from the head and tail liquids and only the body is recovered. It is preferable to use Herbs may contain relatively many unfavorable ingredients, and it is preferable to use only the main stream as the after stream has poor flavor. The secondary distillation may be distilled so that the alcohol content is 40 to 70% (v/v).

As an embodiment of the present invention, after step (f), (g) aging the distillate may be additionally performed.

As an example, the flavor can be maximized by storing and aging the distillate obtained through step (f) in an appropriate container. For example, the container may be an oak barrel, a glass bottle, a trainless, etc., but is not limited thereto. For example, the aging is preferably performed at 10 to 25 ℃.

Hereinafter, the present invention will be described in more detail by way of examples, but the following examples are only provided to aid understanding of the present invention, and do not limit the scope of the present invention. Throughout this specification, % used to indicate the concentration of a specific substance is (weight/weight) %, solid/liquid (weight/volume)%, and liquid/solid, unless otherwise stated. Liquid is (vol/vol) %.

<Example>

1. Preparation Example 1 - Preparation of brandy (Example 1)

Brandy was prepared as follows by using coffee foil. A part of the manufacturing process is shown in FIG. 1 .

(1) Preparation of fermentation raw materials

The coffee liquid was extracted by boiling 500 g of coffee beans with 1000 ml of mineral water. The coffee foil was obtained from hot air roasted coffee beans. Mix the extracted coffee liquid with 500g of sake lees. For sake lees, Uneungjeong used the leftovers from brewing local specialty liquor in Brewery (Daejeon).

Thereafter, 200 g of sugar was added to make 26 Brix. At this time, the measured alcohol content was 13% (v/v).

(2) Preparation and filtration of fermentation broth

0.2 g of yeast was administered to the raw material that had undergone the same process as in (1) above. Lalvin's EC-1118 ^® was put as the main yeast, and La parisienne (SI Lesaffre, France) and Saccharomyces cerevisiae Fermivin (DSM Food Specialties, Delft, Netherlands) were put as the auxiliary yeast. In addition, 20 g of ammonium dibasic phosphate was added as a yeast nutrient, 5 g of pectinzyme was administered, sealed, and stored in a shaded space maintained at 15-20 ° C, and aged and fermented for 11 days. After moving the bottle, 1 g of bentonite, 0.5 g of gelatin, and 0.5 g of French Oak Chip (SEBAK) were added, sealed, and post-aged for one month. Post-aging was carried out in a shaded space maintained at 14 ~ 18℃.

After aging, the fermentation broth is filtered through a filter press filter. Precipitates and impurities present during fermentation were removed, and the fermentation broth was purely recovered to obtain a filtrate.

(3) distillation

The filtrate obtained through (2) is put into a distiller, and then distillation is performed. Distillation was performed by dividing into primary distillation and secondary distillation. In the case of primary distillation, distillation is carried out until no spirits of the raw fruit wine remain in the malt, so that the alcohol content is 15 to 40% (v/v). In the case of secondary distillation, the liquid obtained from the primary distillation is re-distilled, the first stream and the wake liquid are separated, and only the main stream is used for distillation, so that the alcohol content is 40 to 70% (v/v).

(4) ripening

Then, in order to maximize the flavor of the brandy, the distillate obtained through (3) was stored in an oak barrel and aged at 10 to 25 °C. The manufactured brandy showed a deeper taste through this aging process.

2. Preparation Example 2 - Preparation of brandy (Example 2)

It was prepared in the same manner as in the manufacturing process of Example 1, but the coffee foil was prepared using general roasted coffee beans, not hot air roasted coffee beans, to prepare brandy.

3. Preparation 2 - Preparation of brandy (Comparative Example 1)

Brandy was prepared in the same manner as in the manufacturing process of Example 1, except that the sugar content was 18 Brix in the sugar content process. As a result, alcohol production did not occur properly, and the produced brandy had a bad flavor.

4. Preparation Example 2 - Preparation of brandy (Comparative Example 2)

It was prepared in the same manner as in the manufacturing process of Example 1, but by mixing sake lees: coffee liquid = 3:1 by weight to prepare brandy. As a result, alcoholic fermentation did not occur smoothly, and a fermentation broth could not be obtained.

5. Sensory evaluation of brandy and determination of alcohol content

For 50 adults, sensory evaluation of the brandy of Example 1 and Comparative Example 1 was performed. The flavor, taste, and overall preference of brandy were evaluated on a 5-point scale, and the results are shown in Table 1 below (5: very good, 4: good, 3: average, 4: bad, 5: very bad).

division incense taste overall sign Example 1 4.9 4.7 4.7 Example 2 4.6 4.6 4.5 Comparative Example 1 2.8 2.9 2.8

As a result, as can be seen from Table 1, it was found that the brandy of Examples 1 and 2 showed high scores in aroma and taste. In addition, the brandy of Examples 1 and 2 showed a high degree of acceptance in the overall preference. In particular, the brandy of Examples 1 and 2 had many evaluations that the coffee flavor was felt at the end of the bitter taste of alcohol, and thus the preference was generally high. In addition, in the case of Example 1, using coffee foil obtained from hot air roasted coffee beans, it was possible to provide a much richer coffee flavor than in Example 2.

In the case of Comparative Example 1, alcohol production did not occur properly, and it was found that the taste and flavor were not good and the overall preference was also very low.

Although the above has been described with reference to preferred embodiments of the present invention, those skilled in the art can variously modify and change the present invention within the scope without departing from the spirit and scope of the present invention as set forth in the claims below. You will understand that it can be done.

Claims (10)

(a) extracting the coffee liquid by boiling the coffee grounds with mineral water;
(b) mixing the extracted coffee liquid with sake lees;
(c) adding sugar;
(d) administering yeast and a yeast nutrient and fermenting to obtain a fermentation broth;
(e) filtering the fermentation broth to obtain a filtrate; and
(f) distilling the filtrate to obtain a distillate; comprising, a method for producing brandy.
According to claim 1,
The coffee foil is obtained from hot air roasted coffee beans, the brandy manufacturing method.
According to claim 1,
The content of the coffee liquid and the sake lees, the production method of brandy, characterized in that the weight ratio of sake lees: coffee liquid = 1:1.5 to 1:2.5.
According to claim 1,
In the step (c), sugar is added so that the sugar content is 22 to 28 Brix, the method for producing brandy.
According to claim 1,
The yeast is Saccharomyces cervisiae, the production method of brandy.
According to claim 1,
The fermentation of step (d), the method for producing brandy, which further comprises the step of post-fermentation including at least one of bentonite and gelatin during fermentation.
7. The method of claim 6,
Wherein the post-fermentation is carried out for 25 to 35 days at 14 to 18 ℃, the method for producing brandy.
According to claim 1,
In step (f), the first distillation is performed so that the alcohol content of the distillate is 15 to 40% (v/v), and then, the second distillation is performed so that the alcohol content is 40 to 70% (v/v) by re-distillation. That is, a method for producing brandy.
According to claim 1,
After step (f),
(g) aging the distillate at 10 to 25 °C; further comprising, a method for producing brandy.
10. A brandy produced through the method of any one of claims 1 to 9.

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