KR20220169232A - Method for preparing fermented coffee using traditionally fermented soybean production - Google Patents

Abstract

The present invention relates to a method for producing fermented coffee using soybean water, and more specifically, the method comprises the steps of: 1) adding water to washed soybeans, heating and steaming the same, and then separating the soybeans and soybean water; 2) mixing coffee soybeans with the soybean water, heating, steaming, and then cooling; 3) inoculating the ingredients of step 2) with falling bacteria used to produce fast-fermented bean paste, and fermenting and maturing the same; and 4) drying the fermented and aged material. In the present invention, by fermenting coffee soybeans using soybean water, the various functionality of the soybean water, the unique taste of coffee, and the unique savory taste expressed in fermented coffee soybeans are harmoniously combined. In addition, by producing coffee by fermenting coffee soybeans using soybean water and using traditional methods, the caffeine content can be lowered without losing the useful components contained in the coffee. As a result of fermentation of coffee soybeans, lactic acid bacteria are generated, and when consumed with coffee, health functionality is added, enhancing consumer preference.

Description

Method for preparing fermented coffee using traditionally fermented soybean production}

The present invention relates to a method for producing fermented coffee using soybean water.

Coffee or coffee tea is a favorite drink made by harmonizing various tastes such as bitterness, sourness, sweetness, and astringency derived from caffeine, tannin, fatty acid, and sugar. It is commercialized through the process of crushing and extraction. Coffee beans contain moisture, ash, fat, crude fiber, crude protein, and caffeine in addition to crude sugar, which is the main ingredient. It is a beverage with the highest trade value after oil.

The taste and aroma of these coffees are different depending on the origin of the coffee beans, and the taste and aroma can also be changed by the roasting method of the coffee beans. However, there is a limit to changing the taste of coffee by the origin and roasting method of the beans, and there is a problem in that it does not satisfy the taste of various consumers.

In Korea, the coffee market is continuously growing, with the spread of coffee shops and the increase in self-consumption. Coffee is known to have a high ability to scavenge free radicals that cause cell damage due to its high content of antioxidants such as polyphenols compared to other foods. It has also been reported that a high content of In addition, as coffee is known to have excellent protective effects against Alzheimer's disease, Parkinson's disease, type 2 diabetes, cholesterol, heart disease and liver cirrhosis, many studies are being conducted on the pharmacological effects of coffee beyond the favorite food. However, it is known that excessive consumption of coffee can cause caffeine addiction, such as emotional instability, nervousness, sleep disorder, and gastrointestinal disorder. The correlation between coffee consumption and cardiovascular disease is still controversial, as studies denying this relationship are continuously reported along with studies that can cause coronary artery disease.

Representative components of coffee include caffeine, chlorogenic acid, niacin, potassium, trigonel, and amino acids. In addition, it is also used as a treatment for asthma in the West, because the stimulation of caffeine dries mucous secretions in the bronchi and constricts blood vessels. Coffee also plays a role in treating alcoholism and protecting liver function, and a large amount of caffeine intake promotes gastric acid secretion and loosens the sphincter connecting the esophagus, which can cause stomach acid to flow into the esophagus and exacerbate heartburn, insomnia, nervousness, and anxiety. However, coffee also has a negative effect in that it can cause osteoporosis.

On the other hand, fermentation is an action in which organic matter is decomposed by the action of enzymes possessed by microorganisms such as yeast and bacteria. Fermented foods have become a representative health food because it has been found that this enzyme is not normally synthesized in the body. In other words, living organisms do not only obtain energy from food intake, but are also supplied with digestive tools to digest that energy and consumables to maintain metabolism in the body. As for the coffee fermentation microorganism group, the most frequently isolated lactic acid bacteria as strains in the central column of vegetables, fruits, or trees are Leuconostoc mesenteroids, Lactobacillus plantarum, and Lactobacillus brevis ) is known. However, these are strains from cherry to green beans, and research on microbial strains after green beans is insignificant.

Coffee fermentation can be mainly applied when processing green coffee beans from cherries. Green coffee processing is divided into dry process: natural, unwashed and wet process: washed, eco-washed. , It is laid on asphalt in a thin layer (5-8cm) and turned over to dry for 20 days. During that period, it is naturally fermented. This method is used during the dry harvest season or when water is low. When roasting green beans processed by a dry method, the color of chaff is black. This is because the pulp is dried without removing the pulp, so the sugar in the pulp remaining in the green beans is caramelized during roasting, and the color changes to black. On the other hand, in the case of water washing, the color is grayish.

In the water washing method, the pulp is mechanically peeled off and soaked in water in a fermentation tank for 48 hours to separate the mucus (pectin) to make parchment, and then dried with a machine to remove foreign substances and keep the product clean and white in color. It is white and has an excellent fresh sour taste, and the lower the defect rate, the better the taste of the coffee can be made. There is a disadvantage that a fermentation tank is required to remove the pulp and a lot of water is required. As such, the existing coffee fermentation has been centered on cherries, and there are almost no reports related to fermentation after green bean processing.

The origin of the representative fermented coffee is Kopi Luwak, which means that the civet cat eats the coffee fruit and consumes the digested excrement as coffee. During this process, when the civet cat consumes coffee, fermentation proceeds due to enzymes digested in the body. At this time, the coffee fruit in the body is decomposed into protein, increasing its nutritional value and flavor. However, in recent years, it has been bred artificially, ignoring natural phenomena in the wild, confined in a narrow cage, and forcibly ingested coffee berries to produce them. Due to the manufacturing method, many problems are emerging. Accordingly, various types of fermented coffee based on the digestion (fermentation) principle of the civet cat are currently being released. The characteristics of the above products are fermented coffee produced by directly introducing strains, and various similar products are available with lactic acid bacteria as promoters, and the process and fermentation technology are limited to the extent that there is almost no difference from other products.

Traditional sauce methods include cooking in a cauldron and aging in a loess room. The cauldron has low thermal conductivity so that the ingredients inside can be thoroughly cooked. By creating conditions, it creates an environment that can promote fermentation.

Meanwhile, Korean Patent Publication No. 2003-0071740 discloses 'fermented coffee rice containing ingredients of fermented coffee in fermented rice', and Korean Patent Publication No. 2014-0055202 discloses 'fermented coffee using coffee extract and concentrate'. A manufacturing method' has been disclosed, but as in the present invention, no 'manufacturing method of fermented coffee using a traditional method for manufacturing cheonggukjang' has been disclosed.

Therefore, while the present inventors were trying to manufacture functional coffee using beneficial bacteria, in order to create an environment for the propagation of beneficial bacteria, coffee beans using soybean water were substituted into the red clay room aging and cauldron cooking process, which is a traditional method rather than direct input of strains. The present invention was completed by manufacturing fermented coffee using the fermentation method and confirming various effects. The present invention is an opportunity to identify the excellence of traditional Korean fermentation technology, and it is considered that there are enough materials to arouse consumer interest through its value and storytelling.

An object of the present invention is to provide health functional fermented coffee that can satisfy the taste of various consumers by ingesting various functional ingredients contained in soybean water and combining the delicious taste and aroma with the unique taste of coffee by using soybean water.

Another object of the present invention is to provide fermented coffee in which caffeine is reduced and the fermentation period is shortened by fermenting lactic acid bacteria in a traditional way during the fermentation of coffee beans.

In order to achieve the above object, the present invention is 1) adding water to washed soybeans, heating and steaming, and then separating soybeans and soybean water; 2) mixing coffee beans with the bean water, heating, steaming, and then cooling; 3) fermenting and aging by inoculating the ingredients of step 2) with the falling bacteria used in manufacturing cheonggukjang; And 4) drying the fermented and aged material; provides a method for producing fermented coffee using soybean water.

In addition, the present invention comprises the steps of: 1) separating coffee beans and coffee bean water after heating and steaming the washed primary coffee beans; 2) mixing the coffee bean water of step 1) with another second coffee bean, heating, steaming, and then cooling; 3) fermenting and aging by inoculating the ingredients of step 2) with the falling bacteria used in manufacturing cheonggukjang; And 4) drying the fermented and aged material; provides a method for producing fermented coffee using soybean water.

Hereinafter, the present invention will be described in detail.

The present invention is 1) adding water to washed soybeans, heating and steaming, and then separating beans and soybean water; 2) mixing coffee beans with the bean water, heating, steaming, and then cooling; 3) fermenting and aging by inoculating the ingredients of step 2) with the falling bacteria used in manufacturing cheonggukjang; And 4) drying the fermented and aged material; provides a method for producing fermented coffee using soybean water.

In the method for producing fermented coffee using soybean water of the present invention, it is preferable to use a cauldron for the heating in step 2), and to use the traditional method of manufacturing Cheonggukjang in a loess room for fermentation and aging in step 3). The content of the bean water is preferably 1 to 3% by weight of the weight of the coffee beans.

In addition, in the method for producing fermented coffee using soybean water of the present invention, it is preferable to additionally use Polyozellus multiplex mycelium or matsutake mushroom mycelium in addition to the falling bacteria.

In addition, the present invention comprises the steps of: 1) separating coffee beans and coffee bean water after heating and steaming the washed primary coffee beans; 2) mixing the coffee bean water of step 1) with another second coffee bean, heating, steaming, and then cooling; 3) fermenting and aging by inoculating the ingredients of step 2) with the falling bacteria used in manufacturing cheonggukjang; And 4) drying the fermented and aged material; provides a method for producing fermented coffee using soybean water.

Coffee beans (Green Bean) used in the present invention is a seed contained in coffee cherry (Coffee Cherry), which is a coffee fruit, and two sides are facing each other inside the coffee cherry. Ripe coffee cherries consist of the endocarp (parchment), which is the shell of the coffee bean, the gelatinous mesocarp (flesh, pectin) that is 0.5 to 2 mm thick and rich in sugar and moisture, and the outer skin (peel) that is red or yellow when ripe. ) has Coffee beans, which are usually two per coffee cherry, can vary in size, shape, and density depending on growth conditions and gene types. Sometimes coffee cherries have only one round coffee bean, which is called a peaberry.

The present invention prepares fermented coffee beans traditionally fermented by mixing with soybean water. In the normal sauce manufacturing process, when boiling soybeans, which are the main raw material, only the soybeans are fermented and only the soybeans are fermented, and the remaining water is discarded without use. Since it is not developed and discarded as it is, it acts as a factor that aggravates environmental pollution, and additional costs are incurred to treat the waste. However, discarded soybean water is rich in useful water-soluble components such as isoflavones and polysaccharides, so it can be said to be a very good by-product in terms of its functional value as food.

In addition, when fermented by mixing soybean water with boiled coffee beans, the fermentation time can be shortened and the more enhanced physiologically active substances and functionality are doubled. In addition, the flavor of coffee is usually influenced by the bitter taste due to the caffeine content. In the case of fermented coffee, caffeine is reduced during the fermentation process, so that the unique bitter taste disappears and a soft taste occurs. It shortens the manufacturing period according to the shortening of the fermentation period, increases the productivity of the product, and reduces the cost of disposal and various cost problems other than labor costs due to the shortening of the process.

The cauldron has low thermal conductivity, so it heats up slowly and does not cool down easily, so once it is heated by burning wood fire, it retains the heat and cooks the contents thoroughly. For example, it is difficult to recreate the taste of a cauldron because a sheep's silver pot has high thermal conductivity, so it heats up easily and cools down easily. The loess room regulates humidity and temperature, and has deodorizing and antibacterial effects, so it maintains a constant temperature and suppresses the penetration of harmful bacteria at the same time, helping to ripen in a pleasant environment. (Announcement of the results of the far-infrared ray experiment of the Mirae Charcoal ocher super medium - Korea Institute of Dry Materials Testing)

The present invention utilizes discarded soybean water to preserve the functionality of coffee that is lost, and in the process of mixing, soybean water and coffee beans are fermented together to further activate the functionality therein, as well as to reduce caffeine and promote fermentation. It is believed that this will minimize the loss of phenol.

The characteristic of the soybean water used in the present invention is that the taste is processed into jam and has a very sweet taste, which is because there are many water-soluble polysaccharides in the soybean water. Accordingly, as a result of requesting an analysis experiment to the KIST Gangneung branch, it was confirmed that many functional components useful for our body, such as isoflavones, saponins, and oligosaccharides, were detected in soybean water. In addition, it can be seen that soybean water spoils in about 3 days when stored at room temperature, and eventually spoils after 15 days even when stored in a refrigerator (-5 ℃). This means that as many polysaccharides have optimal conditions for microorganisms to grow, if this is used, more functional ingredients are contained and the fermentation acceleration is higher, so the fermentation period is shortened.

Free amino acids are proteins that are absorbed into our body, and the more free amino acids are contained in the food, the higher the functionality.

A typical method for producing fermented coffee consists of a process of fermenting green beans ---> drying ---> roasting ---> Dutch. Based on the above process, strains are directly introduced into fermentation to ferment. The present invention further refines the fermentation process and uses natural strains as a traditional method.

As described above, the present invention prepares coffee by fermenting coffee beans in a traditional way using soybean water, so that the caffeine content can be lowered without loss of useful components contained in coffee, the fermentation time can be shortened, and the fermentation time can be further improved. Biologically active substances and functionality are doubled. In addition, as a result of fermentation of coffee beans, lactic acid bacteria are generated, and by ingesting them together with coffee, health functionalities can be added to increase consumers' preference.

1 is a schematic diagram of a step-by-step manufacturing process of fermented coffee using soybean water using the traditional fermentation method of the present invention.
Figure 2 is a photograph of coffee beans fermented using soybean water using the traditional fermentation method of the present invention, and it can be confirmed that natural falling bacteria settled on the boiled coffee beans and microbial metabolism progressed.
3 is a photograph showing the fermented coffee step by step using the soybean water of the present invention using a hygienic and traditional fermented coffee process. Each process represents the preparation of fermented coffee beans in the way of wearing coffee beans ---> boiling coffee beans ---> fermenting coffee beans in loess room ---> fermented coffee beans in the way of Cheonggukjang.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for explaining the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

<Example 1> Production of fermented coffee 1 using Cheonggukjang manufacturing method

The beans used to make Cheonggukjang are from Gangneung, Gangwon-do, and the variety is Baektae (soybean, produced in 2020), and coffee beans (coffee beans) are prepared from Arabica coffee beans. It is considered that the soybeans and coffee beans produced as fresh and recently as possible are rich in nutrients. They were washed with running water to remove foreign substances. The green coffee beans were put in purified water twice the weight of the green coffee beans and soaked at 25° C. for 12 hours (immersion). After soaking, the green beans were germinated at 30°C for 24 hours. Water was removed from the green coffee beans treated with soaking and malting.

Quickly wash 40kg of soybeans used to make Cheonggukjang in running water, add 75kg of water to a cauldron, heat it for about 2 hours, and steam it for 6 hours. separated. The soybean water was added so that the content of organic matter was 1% by weight of the germinated green coffee beans, and mixed well. At this time, the moisture content of soybean water was 82.29%, and the moisture content of fermented coffee beans was 57.8%. This was cooked in a traditional cauldron and wood fire for 4 hours and steamed for 4 hours. It was naturally inoculated with the falling bacteria of Cheonggukjang production and aged for 48 to 60 hours in a 36 ℃ loess room aging room. Specifically, it was aged for a total of 48 to 60 hours while maintaining 32 to 36 ° C. in a plastic colander (width 53 cm 2 , height 17 cm) in a loess room (area 4 pyeong). Since Cheonggukjang is manufactured by the traditional natural aging method using falling bacillus floating in the air, rather than maturing by injecting bacillus subtilis, in order for Cheonggukjang to ferment well with falling bacteria, germinated coffee beans are arranged in a colander and aged. Good ventilation is an important factor.

As a result, it was confirmed that fermentation of coffee beans was successfully performed due to the traditional method. Figure 2 shows the process in which natural falling bacteria are settled on boiled coffee beans and microbial metabolism proceeds. The thread-like substance seen in the enlarged beans is an amino acid called polyglutamic acid and a polysaccharide called fructan derived from coffee protein and sugar as soluble nitrogen compounds are generated as proteins are decomposed by enzymes decomposed by Napa bacillus. This slimy substance contains various functions such as thrombolysis, cholesterol reduction, and antioxidant effect.

Finally, using a dryer, the moisture was dried to less than 10% for 48 hours at a temperature of 60 to 70 ° C. The finished fermented coffee raw material was finally packed to complete a coffee product.

<Example 2> Production of fermented coffee using Cheonggukjang manufacturing method 2

Fermented coffee was prepared in the same manner as in Example 1. However, it was added so that the content of organic matter in bean water was 2% by weight of green coffee.

<Example 3> Fermented coffee production 3 using Cheonggukjang manufacturing method

Fermented coffee was prepared in the same manner as in Example 1. However, it was added so that the content of organic matter in bean water was 3% by weight of green coffee.

<Example 4> Production of fermented coffee using Cheonggukjang manufacturing method 4

In Example 1, fermented coffee was prepared by inoculating Polyozellus multiplex with natural falling bacteria. Specifically, the falling bacteria were naturally inoculated and 0.5% by weight of the germinated coffee beans were additionally inoculated with the blackcurrant mushroom mycelium after 24 hours in a loess room at 36 ° C. At this time, the magpie mushroom was collected from the wild and separated from the tissue, and the mycelium was subcultured for 10 days on a PDA solid medium once every 2 to 3 days and used.

<Example 5> Fermented coffee production 5 using Cheonggukjang manufacturing method

In Example 1, fermented coffee was prepared by inoculating matsutake mycelium with natural falling bacteria. Specifically, 0.5% by weight of germinated coffee beans was additionally inoculated with pine mushroom mycelium after 24 hours in a red clay room aging room at 36 ° C. At this time, the matsutake mushroom was collected from a field and tissue separated, and the mycelium was subcultured for 10 days on a PDA solid medium once every 2 to 3 days and used.

<Example 6> Production of fermented coffee using the manufacturing method of Cheonggukjang 6

In Example 1, fermented coffee having a herbal mixture containing 10 parts by weight of Chunma and Sewage per 100 parts by weight of soybean water was prepared. Specifically, the herbal mixture in the above is prepared by heating Chunma, Sewage, and water at 80 to 100 ° C for 10 to 15 hours. When the heating temperature is lower than 80 ° C or the heating time is less than 10 hours, the mixture is There is a fear that the concentration of the medicinal liquid may decrease due to insufficient extraction, and when the heating temperature exceeds 100 ° C or the heating time exceeds 15 hours, the mixture is sufficiently extracted, but the extract may burn and cause a burnt smell.

On the other hand, the extract is preferably used after sterilization by boiling at 50 to 70 ° C. for 2 to 3 hours after extraction. When the sterilization conditions are less than the above conditions, there is a fear that the extract may not be sterilized as required, and when the sterilization conditions of the extract exceed the above conditions, the viscosity of the extract may increase and the color may change.

The medicinal mixture is characterized in that it is made by mixing cheonma extract: sewage extract in a weight ratio of 1: 1. It is preferable to heat the medicinal mixture at 80 to 100° C. for 10 to 15 hours. When extracting the herbal mixture, if the temperature and time are less than the range, the efficacy of the medicinal mixture is not completely extracted, and if the temperature and time exceed the range, the extract of the herbal mixture may deteriorate, such as burning. In addition, it is preferable to slowly cool and store the drug mixture prepared as described above in a natural cooling chamber. The herbal mixture is a mixture of medicinal substances having various functions, and is characterized in that a mixed concentrate having enhanced antioxidant activity is prepared.

<Example 7> Production of fermented coffee using Cheonggukjang manufacturing method 7

Green beans were put in purified water twice the weight of the second coffee beans and soaked at 25 ° C for 12 hours (immersion). After soaking, the coffee beans were germinated at 30° C. for 24 hours. Coffee beans treated with soaking and germination were dehydrated.

Coffee bean water was used instead of the bean water of Example 1. Specifically, 40kg of the first coffee beans were quickly washed in running water, 75kg of water was added to the cauldron, heated for about 2 hours, steamed for 6 hours, and then the coffee beans (93kg) and the remaining coffee beans (10.5 kg) was separated. The content of organic matter in the first coffee bean water was added to 1% by weight of the germinated second coffee bean and mixed well.

Subsequent processes are the same as in Example 1 above.

<Comparative Example 1> Manufacture of Cheonggukjang fermented coffee

Fermented coffee was prepared in the same manner as in Example 1, using a portion of soybean water (93kg) as much as the weight of soybean water (10.5kg) instead of soybean water.

<Comparative Example 2> Manufacture of Cheonggukjang fermented coffee

Fermented coffee was prepared in the same manner as in Example 1 using soybean paste instead of soybean water.

<Experimental Example 1> Caffeine content analysis

The fermented coffee beans prepared in Examples 1 to 6, Comparative Examples 1 and 2, unfermented Arabica coffee beans, and Robusta coffee beans were roasted and ground in the same manner, and then caffeine contained in 10 g of the ground powder was measured. did 50 g of sigma's C0750 reagent was used as a caffeine measurement reagent, and the caffeine content was analyzed with a head space gas chromatography mass spectrometer, and the results are shown in Table 1 below.

division sample (g) ppm Caffeine(%) Example 1 10 24.25 1.07 Example 2 10 20.98 0.99 Example 3 10 17.54 0.92 Example 4 10 21.45 0.98 Example 5 10 22.07 1.01 Example 6 10 21.57 0.97 Comparative Example 1 10 29.54 1.27 Comparative Example 2 10 28.88 1.19 arabica coffee beans 10 31.23 1.31 Robusta Coffee Beans 10 26.63 1.20

According to Table 1, the caffeine content in roasting the coffee beans of Examples 1 to 6 was compared with that of roasting unfermented Arabica green beans and Robusta coffee beans with those of Comparative Examples 1 and 2, in which the beans or Cheonggukjang were directly used. It was confirmed that it was detected low.

<Experimental Example 2> Sensory experiment

Based on a simple sensory test table prepared as a sample, a blind test was performed on the aroma, color, taste, and overall preference of the prepared coffee with 5 male and female subjects in their teens to 50s selected through Dongbang Coffee Vocational College. It was measured and the average value was attached to the table below. After drinking four cups of coffee prepared similarly to Experimental Example 1 at intervals of 10 minutes, acidity, aroma, body, and acceptability were evaluated using a 5-point scoring method, and the results are shown in Table 2 below. (5: very high, 4: high, 3: average, 2: low, 1: very low)

5.0 out of 5 regular coffee A regular coffee B Comparative Example 1 Comparative Example 2 Example 1 Sour taste 3.8 3.9 3.8 3.7 4.0 incense 3.6 3.8 3.5 3.4 3.5 body 3.7 3.9 3.7 3.9 4.2 overall sign 3.7 3.86 3.7 3.7 4.0

As a result, there was no significant difference in the fragrance and sourness of the product, but there was a difference in the body and overall preference. As a product that consumers would use the most, the taste of fermented soybeans was determined to be the best. This is because the embodiment manufactured by artificially adjusting the process of fermenting coffee beans using soybean water and artificially adjusting the savory taste through the traditional fermentation process to blend with the unique taste of coffee is suitable for the taste of Koreans who prefer savory taste. is analyzed as

<Experimental Example 3> Measurement of fermentation time

As a result of measuring the degree of fermentation according to the soybean water content of Examples 1 to 3 over time, the fermentation period was clearly shortened. That is, in Example 1, the aging time compared to the conventional fermentation time was reduced by 1.5 times or more, in Example 2 by 1.8 times, and in Example 3 by about 2 times. However, if the content of soybean water is excessively high, other flavors in addition to the coffee flavor become stronger, resulting in a side effect of reducing the degree of preference.

In addition, it was confirmed numerically that free amino acids, which are functional substances, increased when soybean water was used. In other words, it is possible to commercialize fermented coffee beans by developing a product process that shortens the fermentation period and further doubles the functionality by mixing and fermenting soybean water, a by-product of soybeans, with coffee beans.

<Experimental Example 4> Antioxidant activity of medicinal mixture

In Example 6, the antioxidant activity was measured by the hydrogen electron donating ability of the herbal mixture extracted and concentrated at a weight ratio of 1: 1: 1: 1 and other herbal mixtures of various mixing ratios of the medicinal substances listed in Table 3 below. Each sample was dissolved in a methanol solvent, and 900 μl of DPPH solution (100 uM) was mixed with 100 μl of each sample and stirred. After reacting this mixed sample for 30 minutes in the dark, the absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance with respect to the control was calculated by the following equation.

An = (A0-A)/A0 × 100

An: Antioxidant activity (%) for DPPH radical scavenging activity

A0: Absorbance of DPPH solution with no sample added

A: Absorbance of reaction between DPPH and sample in reaction solution

Herbal mixture ratio (w:w) DPPH radical scavenging activity (%) heavenly horse Ha Suo ○ × 56.9 × ○ 48.4 One One 72.7 One 0.5 61.7

As a result, it was confirmed that the mixed concentrate prepared after mixing Chunma and Shouo at a 1:1 ratio had enhanced antioxidant activity compared to the concentrate prepared by using some of the materials or mixing at a different ratio.

<Experimental Example 5> Measurement of total polyphenol content of medicinal mixture

The total polyphenol content was measured by the widely used Filin-Denis method (Swain, T. et al., J. Sci. Food Agric., 10, 83-88 (1959)) as an analytical method. Dissolve 1 mg of each sample in 1 mL of distilled water, add 2 mL of 2-fold diluted Folin reagent to 2 mL of a 10-fold diluted solution, mix well, leave for 3 minutes, and then slowly add 2 mL of 10% Na ₂ CO ₃ . After leaving each medicinal mixture for 1 hour, absorbance was measured at 700 nm using a spectrophotometer (HITACHI U-2900, Hitachi High-Technologies Co., Kyoto, Japan). At this time, the standard curve of the total polyphenolic compounds was prepared by measuring the absorbance at 700 nm in the same manner as above using tannic acid to have final concentrations of 5, 25, and 50 μg/ml.

Polyphenolic compounds are secondary metabolites that are widely distributed in plants, such as flavamoid, catechin, and tannin. In particular, phenolic compounds are known to exhibit antioxidant activity due to their electron donating ability.

In the present invention, in Example 1, Cheonma: Hasuo = 1: The content of representative total polyphenol components of the herbal mixture extracted and concentrated at a weight ratio of 1: 1 and the herbal mixture of various mixing ratios of the other herbs described in Table 3 was measured. The results are shown in Table 4 below.

Herbal mixture ratio (w:w) Total polyphenol content (%) heavenly horse Ha Suo methanol extract water extract ○ × 1.40±0.12 1.21±0.07 × ○ 1.39±0.18 1.08±0.14 One One 4.36±0.15 3.98±0.16 One 0.5 3.11±0.19 3.11±0.15

As a result, the herbal mixture of Example 6 increased by about 3 to 4 times compared to the herbal mixture lacking Chunma or Shouo, and increased by about 30% compared to the herbal mixture of other mixing ratios. Measurement of total polyphenol content In all examples, the methanol extract showed a higher content than the water extract.

It was found that the total polyphenol content of the medicinal mixture of Example 6 increased, which is believed to be due to the conversion of compounds with low oxidative properties to substances with high antioxidant properties or the release of compounds related to antioxidant activity. In other words, it is judged that the polyphenol content increased due to the increase in phenolic substances such as p-hydroxybenzyl alcohol, p-hydroxybenzaldehyde, vanillyl alcohol, and vanillin in Chunma and Shouo. Phenolic substances impart the unique color of plants and are deeply involved in the taste of food. Antioxidants obtained from natural products are mainly phenolic compounds and flavonoid compounds, in particular, caffeic acid, chlorogenic, and gentistic acids are strong antioxidants. It works.

Above, the present invention in detail with the preferred embodiment of the present invention is not limited to the above embodiment, and various modifications are possible by those skilled in the art within the scope of the technical idea of the present invention. .

Claims (5)

1) adding water to washed soybeans, heating and steaming, and then separating beans and soybean water;
2) mixing coffee beans with the bean water, heating, steaming, and then cooling;
3) fermenting and aging by inoculating the ingredients of step 2) with the falling bacteria used in manufacturing cheonggukjang; and
4) drying the fermented and aged material; method for producing fermented coffee using soybean water, including.
The method of claim 1, wherein the heating in step 2) uses a cauldron, and the fermentation and aging in step 3) uses the traditional method of manufacturing Cheonggukjang in a loess room.
The method of claim 1, wherein the content of the bean water is 1 to 3% by weight of the weight of the coffee beans.
The method for producing fermented coffee using soybean water according to claim 1, wherein Polyozellus multiplex mycelium or matsutake mushroom mycelium is additionally used in addition to the falling bacteria.
1) heating and steaming the washed primary coffee beans, and then separating coffee beans and coffee bean water;
2) mixing the coffee bean water of step 1) with another second coffee bean, heating, steaming, and then cooling;
3) fermenting and aging by inoculating the ingredients of step 2) with the falling bacteria used in manufacturing cheonggukjang; and
4) drying the fermented and aged material; method for producing fermented coffee using soybean water, including.

Images