KR20220158929A - Decaffeinated Coffee Jam, and Method for Manufacturing the Same - Google Patents

Abstract

The present invention relates to a method for manufacturing coffee jam having excellent flavor while lowering the caffeine content by emulsifying fermented decaffeinated coffee in dairy products and then concentrating under reduced pressure, and to the decaffeinated coffee jam manufactured by the method. In the present invention, a jam containing coffee flavor can be manufactured by containing coffee in jam, decaffeinated coffee can be used to prevent side effects caused by caffeine, and the jam with excellent coffee flavor by fermenting decaffeinated coffee can be manufactured.

Description

Decaffeinated Coffee Jam and Method for Manufacturing the Same}

The present invention relates to a method for preparing coffee jam having excellent flavor while lowering the caffeine content by emulsifying fermented decaffeinated coffee in dairy products and then concentrating under reduced pressure, and to the decaffeinated coffee jam prepared by this method.

Jam is a food made by jellying or syruping fruits or vegetables together with sugar. It is prepared by heating and concentrating fruits or other plant foods with sugar. This has a high advantage.

As the consumption of bread increases, the consumption of jams spread on bread is also increasing, and as consumers' preferences diversify, various jams with added flavor and functionality are being developed by mixing various functional sub-materials. Jams with coffee ingredients are being released.

Coffee is a favorite food made from beans made by roasting the seeds of the coffee tree. When the coffee tree fruits ripen in red, the flesh opens to produce blue green beans, which are dried, roasted, and ground into powder.

There are various tastes such as bitterness, sourness, sweetness, and astringency. The bitterness comes from caffeine, the astringency from tannin, the sweetness from sugar, and the sourness from fatty acids. It is linoleic acid, and also contains moisture, crude protein, crude fiber, ash, and volatile organic acids that give off flavor.

As a stimulant, coffee acts on the nervous system to activate mental activity and perception to make thinking more clear, physically to tense muscles to increase labor force, and to help with diuretic action to promote gastrointestinal activity and sleep. It is known to be effective in chasing awakening, improving learning ability, dieting, improving exercise ability, preventing and relieving hangovers, and suppressing arteriosclerosis.

Caffeine contained in coffee has the effect of stimulating the central nervous system and metabolism when consumed in an appropriate amount to reduce fatigue, awaken the mind, temporarily prevent drowsiness, and promote diuretic action. It causes caffeinism, which causes sleep disorders, anxiety, palpitations, and, in severe cases, various physical and mental symptoms including gastric ulcer, erosive esophagitis, and gastroesophageal reflux disease.

Moreover, the caffeine content extracted through the espresso machine is about 90 mg/20 ml, so if you drink 2 cups of coffee a day, you consume 180 mg, but coffee jam contains about 90 mg of caffeine in 1 spoon. When ingested, a large amount of caffeine is consumed.

Based on the daily maximum recommended amount of caffeine of 400 mg for adults, consuming 3 spoons of jam and 2 cups of coffee would exceed the maximum recommended amount. As a result, caffeine-sensitive consumers reject jam with concentrated caffeine. Reaction makes them hesitate to purchase the product.

Therefore, reducing the amount of coffee in the manufacture of coffee jam can reduce the caffeine content of the jam, but the unique flavor of the coffee added to the jam is also reduced, reducing the marketability, so decaffeinated coffee with reduced caffeine content is used instead of regular coffee. have.

As methods to reduce the caffeine content of coffee, a direct solvent process using methylene chloride or ethyl acetate as a solvent, a Swiss water process to remove caffeine through solubility and osmosis, and a carbon dioxide process to remove caffeine using liquid carbon dioxide are known, but manufacturing Due to the nature of the process, the coffee aroma is inevitably lost, resulting in a weak coffee flavor.

Korean Patent Publication No. 2014-0130604 proposes a method of preparing coffee jam by mixing and boiling milk, fresh cream and sugar to make a jelly state, then mixing and boiling coffee together, and Korean Patent Registration No. 1341114 A method for producing coffee jam has been proposed in which syrup is prepared by heating sugar, boiled by adding milk, fresh cream, oligosaccharide and water, and then boiled down by adding coffee.

Compared to conventional jams made of fruits, the above methods can impart coffee flavor to jams, thereby satisfying consumers' preference, but have the disadvantage of side effects due to excessive caffeine intake.

In addition, Korean Patent Registration No. 2072657 proposes a method of preparing decaffeinated coffee by immersing green coffee beans in carbonated water supplied with oxygen to reduce caffeine content, followed by drying, roasting, rapid cooling, and grinding.

In the above method, carbon dioxide bubbles generated from carbonated water stimulate the surface of green beans, and carbon dioxide penetrates through the surface of green beans to dissolve caffeine in green beans, thereby reducing the caffeine content in coffee. Since useful components, that is, components that exhibit the flavor of coffee during roasting are eluted in carbonated water, the flavor of coffee is weakened.

The present invention is to provide a method for producing decaffeinated coffee jam that allows you to fully feel the flavor of coffee while preparing jam using decaffeinated coffee having a low caffeine content.

In order to solve the above problems, the present invention is to prepare a fermented product by mixing decaffeinated coffee and sugars, adding water, inoculating lactic acid bacteria, and fermenting at 30 to 40 ° C. for 1 to 3 days; Preparing a mixture by mixing milk, fresh cream, skim milk powder, and additives with the fermented product; heating the mixture to 65-75 °C and stirring at 2000-3000 rpm for 100-150 minutes; And concentrating the stirred mixture under reduced pressure for 2 to 4 hours in a vacuum of -0.03 to -0.09 MPa.G at a temperature of 65 to 75 ° C.

At this time, the water is preferably soybean milk.

In addition, the mixture is 100 parts by weight of milk, 45 to 55 parts by weight of fresh cream, 5 to 10 parts by weight of skim milk powder, 1 to 5 parts by weight of additives, 5 to 15 parts by weight of decaffeinated coffee, 50 to 65 parts by weight of sugars, and 60 parts by weight of water. It is preferably composed of ~80 parts by weight.

In addition, it is more preferable that the saccharide is sugar alcohol and the fermentation is performed under aerobic conditions.

In addition, the present invention provides a decaffeinated coffee jam prepared by the above method.

In the present invention, a jam containing coffee flavor can be prepared by containing coffee in jam, decaffeinated coffee can be used to prevent side effects caused by caffeine, and jam with excellent coffee flavor by fermenting decaffeinated coffee can be manufactured.

In addition, since jam is prepared using dairy products instead of fruits, you can enjoy jam with a unique flavor, and by adding soymilk, you can prevent the contents from separating layers while balancing the nutritional balance of coffee jam.

1 is a test report analyzing the caffeine content of the decaffeinated coffee jam of the present invention.
2 is a test report analyzing the caffeine content of coffee jam prepared using general coffee powder.

In the present invention, fermented decaffeinated coffee is prepared by mixing decaffeinated coffee and sugars, adding water, and then fermenting, then mixing dairy products and additives such as milk, fresh cream, and skim milk powder with the fermented decaffeinated coffee, emulsifying and concentrating under reduced pressure. to prepare decaffeinated coffee jam.

Whipped cream is a milk fat component separated from milk, and has the property of suppressing the generation of bubbles and smoothing the surface, thereby suppressing the formation of pinholes on the surface of coffee jam, improving the appearance, and imparting the flavor of cream to coffee jam. is a powdered ingredient by removing milk fat from raw milk, and has the advantage of good preservation because it contains almost no fat and is difficult to oxidize fat.

Jam contains a large amount of sugar and is highly viscous, so it stays on the tooth surface for a long time and has a higher caries index than candy. Trigonelline prevents tooth decay bacteria from attaching to teeth, and is produced during the roasting process of green coffee beans. Melanoidin has the function of inhibiting the activity of tooth decay bacteria, so coffee provides an effect of suppressing tooth decay caused by jam intake. do.

Oligosaccharide and sugar may be used as the saccharide, and glycerin fatty acid ester as an emulsifier, sodium caseinate as a thickener, and grapefruit seed extract as a preservative may be used as additives.

Since whipped cream is a food that has been sterilized by separating only the fat with a small specific gravity from milk, it is separated from milk, which consists of most water, so it is easy to form a layer, so an emulsifier such as glycerin fatty acid ester is added. As a milk protein, it is heat stable, does not change during cooking or processing, increases the viscosity and binding power of jam, and improves texture and texture.

Grapefruit seed extract is an antibacterial compound obtained by extracting rue or grapefruit seeds with water or ethanol. It contains bioflavonoids, amino acids, fatty acids, sugars, phenolic compounds, tocopherols, vitamins, etc. It has the effect of increasing the product value and increasing the shelf life of jam by adding fragrance.

However, since decaffeinated coffee has a weaker aroma than regular coffee, coffee jam made with decaffeinated coffee has a disadvantage of low flavor.

In order to solve these disadvantages, sugars are mixed with decaffeinated coffee, the same amount of water is added, and lactic acid bacteria are inoculated and fermented, and the sugars serve as a nutrient source for lactic acid bacteria to promote fermentation.

When the decaffeinated coffee, sugars and water are mixed and fermented at 30 to 40 ° C for 1 to 3 days, sugars, fats, proteins, etc. contained in coffee are decomposed into small molecules such as monosaccharides, fatty acids, amino acids, etc. during the fermentation process, and aromatic substances This is produced and insoluble proteins are converted to soluble components, improving the taste and aroma of coffee.

A mixture is prepared by mixing milk, fresh cream, skim milk powder, and additives with the fermented product, and the mixing ratio of the ingredients is 45 to 55 parts by weight of fresh cream, 5 to 10 parts by weight of skim milk powder, and 1 to 5 parts by weight of additives per 100 parts by weight of milk. Part, the ratio of 5 to 15 parts by weight of decaffeinated coffee, 50 to 65 parts by weight of sugars and 60 to 80 parts by weight of water is preferred.

Next, the mixture is heated to 65 ~ 75 ℃ and stirred at 2000 ~ 3000 rpm for 100 ~ 150 minutes to homogenize (homogenization), the soluble solid concentration of the homogenized mixture is about 40 ~ 45 Brix.

The decaffeinated coffee jam of the present invention has dairy products of milk, fresh cream and skim milk powder as main ingredients. Milk causes intestinal trouble to people with lactose intolerance, contains cholesterol, and contains twice as much saturated fatty acid as unsaturated fatty acid. , skim milk powder contains little cholesterol and saturated fat, but unsaturated fat is also excluded, resulting in nutritional imbalance in decaffeinated coffee jam.

In addition, since whipped cream is a food sterilized by separating only fat with a small specific gravity from milk, it is not mixed with milk composed of most water, so layer separation is likely to occur. have.

In order to solve this problem, it is preferable to use soy milk as the water added during the fermentation of the decaffeinated coffee. It contains a large amount of unsaturated fatty acids, contains high-quality protein, and does not contain cholesterol, so it can compensate for the nutritional imbalance of decaffeinated coffee jam, the main ingredient of which is dairy products.

In addition, soymilk contains phospholipids that have an emulsifying action, so that whipped cream is mixed with milk to prevent layer separation, and soymilk contains saponin, which has a chemical structure similar to cholesterol, which inhibits cholesterol absorption and prevents excretion. Because it has a helping effect, you can solve the problem caused by cholesterol in decaffeinated coffee jam.

However, soymilk has a lower digestibility than milk when ingested and has nutritional problems such as phytic acid and trypsin inhibitor, which block the absorption of minerals in the body. A characteristic unpleasant odor occurs.

As described above, when soymilk is added and fermented during fermentation of decaffeinated coffee and sugars, aromatic substances are produced and acidity is imparted during the fermentation process, thereby improving the fishy taste and odor of beans and increasing the digestibility.

In addition, dairy products, the main ingredient of decaffeinated coffee jam, contain a large amount of calcium, but calcium combines with sodium bicarbonate in the digestive juices secreted by the pancreas in the body to form insoluble calcium carbonate, and calcium carbonate is not soluble in water, so it is not dissolved in water. Since it is not absorbed into the body and is excreted out of the body, the absorption rate of calcium in the human body is low.

When soymilk is fermented with lactic acid bacteria, intermediate products such as acetic acid are produced during fermentation, and acetic acid is converted to calcium acetate by combining with calcium. have.

Sugar alcohol can be used as the saccharide mixed in the fermentation, and sugar alcohol is a polyhydric alcohol obtained by reducing the carbonyl group of the saccharide molecule, which is soluble in water and has a sweet taste. While reducing the sweetness of the jam, it does not cause tooth decay because it is not metabolized by oral bacteria, so it can increase the preference of eaters who are averse to sweetness and sugars.

In addition, coffee contains not only water-soluble components but also water-insoluble components. Of the water-insoluble useful components, alcohol-soluble components are dissolved in sugar alcohol during fermentation and eluted out of the coffee powder, thereby increasing the flavor of decaffeinated coffee jam.

Coffee contains bitter caffeine, astringent tannin, sweet sugar, and sour fatty acid components. In the present invention, decaffeinated coffee is used, so there is little bitter taste, but the astringent taste of tannin inhibits the flavor of decaffeinated coffee jam.

Tannins can be divided into water-soluble tannins and insoluble tannins. Water-soluble tannins dissolve in water and give an astringent taste, but insoluble tannins do not dissolve in water and do not show an astringent taste. Eliminating astringency can increase the flavor of decaffeinated coffee jam.

To this end, when sugar alcohol is used as a saccharide during fermentation of the decaffeinated coffee, it is preferable to ferment under aerobic conditions, and when sugar alcohol is fermented under aerobic conditions, acetic acid is produced and acetaldehyde is produced as an intermediate.

Acetaldehyde undergoes a condensation reaction with tannin to make tannin molecules larger and change them into insoluble tannins that do not show astringent taste. Since insoluble tannins have a large molecular weight and cannot stimulate the tongue, astringent taste is not felt.

When the decaffeinated coffee is fermented under anaerobic conditions, acetaldehyde is combined with each other to produce ethanol and acetic acid, making it difficult to remove the astringent taste as described above.

In addition, since acetic acid produced by fermentation of the decaffeinated coffee and sugar alcohol combines with calcium and is converted into water-soluble calcium acetate, the human body absorption rate of calcium contained in dairy products can be increased.

Lactic acid bacteria die at the homogenization temperature of 65 ~ 75 ℃, so they are inactivated during the homogenization process and fermentation does not proceed any more.

As described above, when milk, fresh cream, skim milk powder, saccharides, decaffeinated coffee, and additives are homogenized while heating, milk, fresh cream, and skim milk powder become jelly by sugar, which is -0.03 to -0.09 at a temperature of 65 to 75 ° C. Decaffeinated coffee jam with a soluble solid concentration of 70 to 80 Brix is prepared by concentrating under reduced pressure for 2 to 4 hours in a vacuum of MPa.G.

Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples.

However, the following examples are only for exemplifying the present invention, and the present invention is not limited by the following examples, and can be substituted and replaced by other equivalent examples without departing from the technical spirit of the present invention. It will be clear to those skilled in the art to which the present invention belongs.

<Example 1>

1.9 kg of oligosaccharide, 650 g of sugar, and 470 g of decaffeinated coffee powder were mixed with 3 kg of purified water, inoculated with lactic acid bacteria, and fermented at 35 ° C. for 2 days under anaerobic conditions to prepare a fermented product.

A mixture was prepared by mixing 4.4 kg of milk, 2.1 kg of fresh cream, 330 g of skim milk powder, 65 g of glycerin fatty acid ester, 54 g of sodium caseinate, and 22 g of grapefruit seed extract with the fermented product.

The mixture was heated to 70 ° C. and homogenized at 2500 rpm for 2 hours using a homogenizer to obtain an emulsion having a soluble solid content of 43 Brix, while maintaining the temperature of the emulsion at 70 ° C. Decaffeinated coffee jam of 74 Brix was prepared by concentrating under reduced pressure for 3 hours in a vacuum.

<Example 2>

In Example 1, decaffeinated coffee jam was prepared in the same manner as in Example 1, except that soy milk was used instead of purified water.

<Example 3>

In Example 1, decaffeinated coffee jam was prepared in the same manner as in Example 1, except that 2.5 kg of xylitol was used instead of oligosaccharide and sugar and fermented under aerobic conditions.

<Comparative example>

In Example 1, coffee jam was prepared in the same manner as in Example 1, except that regular coffee powder containing caffeine was used instead of decaffeinated coffee powder.

<Test Example 1> Caffeine content measurement

The coffee jams of Example 1 and Comparative Example were commissioned to OACT, a test and inspection company, to measure the caffeine content, and the results are shown in FIGS. 1 and 2.

The decaffeinated coffee jam of Example 1 (FIG. 1) had caffeine of 0.18 mg/100g, but the coffee jam of Comparative Example (FIG. 2) had caffeine of 28.05 mg/100g, and fermented decaffeinated coffee powder as in Example 1. It can be seen that, when jam is prepared using, the caffeine content can be significantly lowered to 99% or more compared to general coffee powder.

<Test Example 2> Sensory test

Fragrance, flavor, aftertaste, acidity, body, harmony of the coffee jam prepared above for 70 people, 5 men and women in their teens to 70s, respectively The balance and overall acceptability were measured using a 9-point scale, and the average values are shown in Table 1 below.

sensory test result Example 1 Example 2 Example 3 comparative example incense 5.7 6.5 6.2 6.8 taste 7.5 7.8 8.3 6.3 cove 7.5 7.3 7.5 5.8 acidity 5.5 6.2 5.8 6.0 body 6.6 6.9 6.3 6.5 harmony 7.4 7.8 7.5 6.1 overall sign 6.6 6.9 6.8 6.2 9: very good, 7: good, 5: average, 3: bad, 1: very bad

Referring to Table 1, the evaluation of the aroma was the best in the comparative example using the general coffee powder, but the taste was evaluated better in the example.

In Examples 1 to 3, various components contained in coffee are decomposed during the fermentation of decaffeinated coffee powder and the flavor increases, so the aroma, taste, body, and harmony are improved compared to the non-fermented comparative example. In particular, soy milk is used. The evaluation of Example 2 fermented by using sugar alcohol and Example 3 using sugar alcohol was more excellent.

In the overall preference, the example was evaluated higher than the comparative example, confirming the commerciality of the decaffeinated coffee jam according to the present invention.

Claims (5)

Preparing a fermented product by mixing decaffeinated coffee and sugars, adding water, inoculating lactic acid bacteria, and fermenting at 30 to 40 ° C. for 1 to 3 days;
Preparing a mixture by mixing milk, fresh cream, skim milk powder, and additives with the fermented product;
heating the mixture to 65-75 °C and stirring at 2000-3000 rpm for 100-150 minutes; and
Concentrating the stirred mixture under reduced pressure for 2 to 4 hours in a vacuum of -0.03 to -0.09 MPa.G at a temperature of 65 to 75 ° C. Method for producing decaffeinated coffee jam comprising. The method of claim 1,
The method for producing decaffeinated coffee jam, characterized in that the water is soy milk. The method of claim 1,
The mixture is 100 parts by weight of milk, 45 to 55 parts by weight of fresh cream, 5 to 10 parts by weight of skim milk powder, 1 to 5 parts by weight of additives, 5 to 15 parts by weight of decaffeinated coffee, 50 to 65 parts by weight of sugars, and 60 to 80 parts by weight of water. Method for producing decaffeinated coffee jam, characterized in that consisting of parts by weight. The method of claim 1,
The sugar is sugar alcohol, and the fermentation is a method for producing decaffeinated coffee jam, characterized in that carried out under aerobic conditions. Decaffeinated coffee jam prepared by the method of any one of claims 1 to 4.

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