KR20230003715A - Method for producing coffee beans with improved flavor - Google Patents

Abstract

The present invention relates to a manufacturing method of a coffee bean with an improved flavor which comprises the following steps of: forming a moisture layer on a surface of a green coffee bean; and forming a leucine layer on the surface of the green coffee bean by allowing the green coffee bean having the moisture layer formed thereon to contact leucine powder.

Description

Method for producing coffee beans with improved flavor {METHOD FOR PRODUCING COFFEE BEANS WITH IMPROVED FLAVOR}

The present invention relates to a method for producing coffee beans with improved flavor.

The market size of the domestic coffee industry was estimated at about 7 trillion won as of 2018, and is expected to grow to about 9 trillion won in 2023, so coffee occupies an absolute part in our lives.

There are two main types of coffee beans: Arabica and Robusta. Arabica has a harmonious sweetness and sourness with little bitterness, while Robusta has a strong bitterness and the harmony of the fragrance is poor. For this reason, consumption of Arabica accounts for 70% of the coffee market and is 2-3 times more expensive than Robusta. However, Robusta is much cheaper than Arabica because it is resistant to diseases and pests and can be mass-produced. If the palatability is improved by reducing the bitter taste of Robusta and harmonizing the aroma, it is judged that quality coffee can be consumed at a cheaper price.

Korean Registered Patent No. 10-1762437

An object of the present invention is to form a water layer on the surface of green coffee beans, and to contact the green coffee beans having the water layer with leucine powder to form a leucine layer on the surface of green coffee beans. A method for producing coffee beans with improved flavor is in providing

1. Forming a moisture layer on the surface of green coffee beans; and contacting the green coffee beans having the moisture layer with leucine powder to form a leucine layer on a surface of the green coffee beans.

2. The method of producing coffee beans with improved flavor according to 1 above, wherein the water layer is formed by spraying 5 to 30 parts by weight of water with respect to 100 parts by weight of green coffee beans.

3. The method for producing coffee beans with improved flavor according to 1 above, wherein 0.5 to 10 parts by weight of leucine powder is contacted with respect to 100 parts by weight of the green coffee beans.

4. The method of producing coffee beans with improved flavor according to 1 above, wherein the coffee beans are Robusta green beans.

5. The method for producing coffee beans with improved flavor according to 1 above, further comprising drying the green coffee beans on which the leucine layer is formed.

6. The method according to 5 above, wherein the drying is performed at 40 to 80 ° C. for 10 to 60 minutes.

7. The method for producing coffee beans with improved flavor according to 1 above, further comprising roasting the green coffee beans having the leucine layer formed thereon.

Compared to the conventional method, the coffee beans produced by the manufacturing method of the present invention can reduce the bitterness of the beans and improve the taste of the beans by harmonizing the aroma, and specifically complement the flavor of Robusta beans to have a flavor similar to that of Arabica beans can pay

1 and 2 show a total of 5 leucine-added coffees and volatile compounds of Robusta beans and Arabica beans without leucine added, and then analyzed by GC-MS (Gas chromatography-Mass spectrometer), 27 major scents It shows the result of comparing materials.
3 is a graph showing the coffee preference sensory evaluation results.
Figure 4 is a flow chart showing the conditions and sequence of the two methods of adding leucine powder. LP means leucine powder.
5 is a graphical representation of the relative concentrations of fragrance components in samples treated by (a) Method 1 and (b) Method 2. In the graph, NTR is non-treated Robusta beans, NTA is non-treated Arabica beans, M1 is green coffee beans treated by soaking in leucine solution, and M2 is coffee treated with leucine powder by spraying water represents green beans.
Figure 6 shows the coffee preference sensory evaluation results of Figure 3 as a bar graph.

Hereinafter, the present invention will be described in detail.

The present invention comprises the steps of forming a moisture layer on the surface of green coffee beans; and

It relates to a method for producing coffee beans with improved flavor, including contacting the green coffee beans having the water layer with leucine powder to form a leucine layer on the surface of the green coffee beans.

In the present invention, coffee beans refer to green coffee beans after roasting, and are distinguished from green coffee beans.

The moisture layer means that a layer caused by moisture is formed in the form of a film on the surface of green coffee beans. Methods for forming the moisture layer include a method of soaking in water, a method of spraying water, and a method of spraying water with a hand moistened with water. It may be a method of touching green coffee beans, a method of sprinkling water on green coffee beans, or the like, and preferably a method of spraying water with a spray, but is not limited thereto.

In addition, the formation of the water layer may be performed by spraying 5 to 30 parts by weight of water with respect to 100 parts by weight of green coffee beans, and the water is, for example, 5 to 25 parts by weight, or 10 to 10 parts by weight with respect to 100 parts by weight of green coffee beans. It may be sprayed at 25 parts by weight, 5 to 20 parts by weight, and 10 to 20 parts by weight, but is not limited thereto.

The leucine powder is made of leucine amino acid in a powder form, and the water layer formed on the surface of the green coffee beans by the above method acts as an adhesive, so that the leucine powder forms a leucine layer attached to the green coffee beans.

In addition, the leucine layer may be formed by contacting 0.5 to 10 parts by weight of leucine powder with respect to 100 parts by weight of green coffee beans, and the leucine powder is used in an amount of, for example, 0.5 to 7 parts by weight, It may be formed by contacting 0.5 to 5 parts by weight, 1 to 7 parts by weight, 1 to 5 parts by weight, or 1 to 3 parts by weight, but is not limited thereto.

In the present invention, green coffee beans represent coffee fruits before roasting, and are applicable to all regardless of varieties, but may be, for example, Robusta green beans.

The method for producing coffee beans with improved flavor of the present invention may further include drying the green coffee beans having the leucine layer formed thereon.

The drying may be performed at a temperature condition of, for example, 40 to 80 ° C., 50 to 70 ° C., and the like, and at a time condition of, for example, 10 to 60 minutes, 20 minutes to 50 minutes, It is not limited thereto.

In addition, the method for producing coffee beans with improved flavor of the present invention may further include roasting the green coffee beans having the leucine layer formed thereon.

The roasting step is generally applicable to any method of roasting green coffee beans, and specifically, the roasting temperature may be 150 to 400 ° C, 150 to 300 ° C, 200 to 300 ° C, etc., and the roasting time is 5 minutes to 30 minutes, It may be 5 minutes to 25 minutes, etc., but is not limited thereto.

Example

By adding leucine to Robusta beans, an optimal method was devised to reduce substances that cause bitter flavor and enhance the palatability of flavor. Leucine was added in two ways, and the concentration of leucine and drying conditions were different. In the process of roasting-grinding-extraction, a common coffee manufacturing method, leucine was added in two ways before roasting, and then a drying process was added.

First, in the first method of adding leucine (Method 1), green coffee beans, which are beans before roasting, were immersed in water for 1 minute, then taken out and treated with leucine powder to the green coffee beans, and in the second method of adding leucine (Method 2), After spraying purified water using a spray on the beans before roasting, leucine powder was added to form a leucine layer by allowing the leucine powder to stick to the moisture layer formed on the green coffee beans as if blending. A specific method is the same as that shown in FIG. 4 .

In the case of method 1, water-soluble components in coffee beans are dissolved in water during the immersion process. Since the main reactants (sugars and amino acids) of the Maillard reaction are also water-soluble components, flavor may be unintentionally damaged.

On the other hand, in the case of method 2, since water is sprayed without an immersion process, loss of water-soluble components in coffee beans can be minimized. Therefore, since the difference between the two methods can affect the composition of the inner components of coffee beans, it can be said that there is a clear difference between the two methods.

In both methods, drying was performed after adding leucine. In the case of the first leucine addition method, the drying conditions were fixed at 50 ° C. and 15 min, and in the case of the second leucine addition method, four conditions were carried out. . After that, the process followed the normal coffee recipe. The manufacturing method and conditions of coffee to which leucine was added by the two methods are shown in Table 1 below.

No. How to add leucine Leucine concentration (W/W) dry
temperature and time roasting
temperature and time extraction method M1-1 Method 1 After immersing green beans in water for 1 minute, treatment with leucine powder 0.1% 50℃,
15min 240℃,
15min Espresso
extraction M1-2 2 % M2-1 Method 2 Essence of green beans
after spraying
Add leucine powder as if mixing One % 50 ℃, 15min M2-2 70 ℃, 15min M2-3 3% 70 ℃, 15min

A total of five leucine-added coffees were prepared under the above methods and conditions, and the aroma components of Robusta beans and Arabica beans without leucine were analyzed by GC-MS (Gas chromatography-Mass spectrometer) and compared. As a result of the analysis, the main aroma components of coffee are shown in Table 2.

No. Volatile compounds Odor description Pyrroles One 1-Methylpyrrole green, smoky, -tarry, metallic Metallic, bitter, roasted 2 2-Formyl-1-methylpyrrole roasted, nutty 3 2-Acetyl-1-methylpyrrole - 4 1-Furfurylpyrrole - 5 2-Acetylpyrrole astringent, bitter, roasted flavor 6 1-Furfuryl-2-formylpyrrole - Pyrazines 7 Pyrazine Sweet, corn-like. nutty spinach nutty, roasted 8 2-Methylpyrazine 9 2,5-Dimethylpyrazine Nutty, roasted, grassy 10 2,6-Dimethylpyrazine Chocolate, cocoa, roasted nuts, fried 11 2-Ethylpyrazine 12 2,3-Dimethylpyrazine Nutty, cocoa-like 13 2-Ethyl-3-methylpyrazine Nutty, peanuts 14 2-Propylpyrazine Furans 15 Furfuryl methyl ether - sweet, almond, fruity 16 Dihydro-2-methyl-3(2H)-furanone - 17 Furfural Sweet, woody, almond 18 2-Acetylfuran Sweet, balsam, almond, cocoa 19 Furfuryl acetate Ethereal-floral fruity, fruity 20 5-Methyl-2-furfural Almond, caramel, burnt sugar 21 2-Acetyl-5-methylfuran Strong, nutty, caramel-like 22 Furfuryl alcohol - 23 Furfural acetone - Ketones 24 Hydroxyacetone - fruity, almonds 25 Acetoxyacetone Fruity, buttery, dairy Aldehydes 26 Benzaldehyde Sweet, strong almonds sweet, almond 27 2-Phenyl-2-butenal -

As described above, as a result of deriving 27 major fragrance substances, it can be seen that pyrroles and pyrazines have bitter fragrances. A total of five leucine-added coffees, robusta beans without leucine, and aroma components of Arabica beans were analyzed by GC-MS (Gas chromatography-Mass spectrometer), and the results of comparing 27 main aroma substances were compared with those in FIGS. 1 and 2 same.

It was confirmed that the robusta coffee with leucine had a significant decrease in substances (pyrroles, pyrazines) that produce bitter flavors compared to the robusta coffee without the addition, and that the flavor pattern approached similarly to that of arabica coffee. Two samples were selected (M2-1 and M2-3) that showed the most similar pattern to that of Arabica coffee with a decrease in bitter flavoring substances. In order to identify consumers' preferences, sensory evaluation was conducted for two selected coffees and untreated coffee based on the analysis results. Sensory evaluation was conducted blindly with 30 students majoring in food engineering, and the sensory evaluation items are shown in Table 3.

very dislike disgust commonly good very good How good is the coffee aroma? One 2 3 4 5 How good is the acidity of the coffee? One 2 3 4 5 How good is the bitterness of coffee? One 2 3 4 5 How good is the nuttiness of coffee? One 2 3 4 5 How good is the body of the coffee? One 2 3 4 5 How good is the color of your coffee? One 2 3 4 5 How good is the coffee overall (overall acceptance)? One 2 3 4 5

The results of the coffee preference test for food engineering major students are shown in Figure 3 below. Untreated Robusta (Vietnam) coffee scored the lowest in all domains, and coffee with added leucine scored higher in all domains than Arabica (Brazilian) coffee. M2-1 coffee, which received the highest score, was prepared by spraying purified water on the beans before roasting, adding 1% leucine, drying at 50 ℃ for 15 min, and then roasting and extracting with espresso. It was praised for its balance of savory and sweet flavors.

Table 4 numerically shows the concentration of volatile compounds in untreated and treated coffee beans prepared by Method 1.

Volatile compounds NON-TREATMENT PRE-TREATMENT NTR NTA M1-1 M1-2 Pyrroles 1-Methylpyrrole 0.089±0.004 0.046±0.003 0.064±0.001 0.054±0.003 2-Formyl-1-methylpyrrole 0.263±0.02 0.217±0.013 0.212±0.011 0.196±.013 2-Acetyl-1-methylpyrrole 0.084±0.002 0.044±0.003 0.069±.004 0.065±0.002 1-Furfurylpyrrole 0.597±0.045 0.334±0.029 0.624±0.049 0.594±0.028 2-Acetylpyrrole 0.279±0.01 0.194±0.002 0.207±0.013 0.219±0.003 1-Furfuryl-2-formylpyrrole 0.434±0.018 0.267±0.021 0.415±0.005 0.443±0.02 Total pyrroles 1.745±0.074 1.103±0.065 1.591±0.075 1.571±0.054 Pyrazines Pyrazine 0.053±0.030 0.024±0.002 0.045±0.001 0.043±0.002 2-Methylpyrazine 0.751±0.048 0.284±0.011 0.524±0.026 0.512±0.016 2,5-Dimethylpyrazine 0.487±0.031 0.214±0.012 0.336±0.017 0.326±0.011 2,6-Dimethylpyrazine 0.385±0.022 0.164±0.007 0.274±0.015 0.269±0.005 2-Ethylpyrazine 0.365±0.026 0.136±0.01 0.266±0.018 0.260±0.009 2,3-Dimethylpyrazine 0.066±0.003 0.045±0.002 0.042±0.002 0.042±0.001 2-Ethyl-3-methylpyrazine 0.471±0.034 0.171±0.008 0.324±0.003 0.315±0.009 2-Propylpyrazine 0.035±0.001 0.022±0.001 0.028±0.002 0.026±0.001 Total pyrazines 2.614±0.162 1.058±0.050 1.841±0.103 1.793±0.031 Furans Furfuryl methyl ether 0.016±0.001 0.013±0.001 0.013±0.001 0.014±0.001 Dihydro-2-methyl-3(2H)-furanone 0.034±0.002 0.052±0.004 0.028±0.001 0.027±0.002 Furfural 1.769±0.129 2.073±0.122 1.340±0.068 1.312±0.053 2-Acetylfuran 0.185±0.011 0.198±0.008 0.148±0.007 0.135±0.005 Furfuryl acetate 0.364±0.027 0.470±0.037 0.161±0.025 0.294±0.013 5-Methyl-2-furfural 1.916±0.106 2.121±0.105 1.635±0.086 1.553±0.039 2-Acetyl-5-methylfuran 0.011±0.001 0.011±0.000 0.011±0.001 0.010±0.001 Furfuryl alcohol 1.156±0.046 1.101±0.026 0.850±0.028 0.855±0.033 Furfural acetone 0.097±0.008 0.107±0.007 0.025±0.002 0.114±0.006 Total furans 5.547±0.310 6.146±0.280 4.210±0.200 4.314±0.116 Ketones Hydroxyacetone 0.022±0.000 0.018±0.001 0.025±0.002 0.021±0.002 Acetoxyacetone 0.021±0.001 0.018±0.001 0.064±0.004 0.018±0.001 Total ketones 0.043±0.001 0.036±0.002 0.089±0.005 0.039±0.002 Aldehydes Benzaldehyde 0.233±0.015 0.112±0.008 0.161±0.012 0.156±0.004 2-Phenyl-2-butenal 0.119±0.008 0.070±0.006 0.086±0.007 0.090±0.003 Total aldehydes 0.352±0.022 0.181±0.014 0.246±0.014 0.246±0.006

Volatile compounds NON-TREATMENT PRE-TREATMENT NTR NTA M2-1 M2-2 M2-3 Pyrroles 1-Methylpyrrole 0.089±0.004 0.046±0.003 0.048±0.004 0.049±0.000 0.049±0.002 2-Formyl-1-methylpyrrole 0.263±0.020 0.217±0.013 0.128±0.003 0.197±0.001 0.160±0.006 2-Acetyl-1-methylpyrrole 0.084±0.002 0.044±0.003 0.037±0.002 0.071±0.002 0.050±0.001 1-Furfurylpyrrole 0.597±0.045 0.334±0.029 0.295±0.017 0.489±0.023 0.411±0.012 2-Acetylpyrrole 0.279±0.010 0.194±0.002 0.143±0.006 0.219±0.010 0.185±0.000 1-Furfuryl-2-formylpyrrole 0.434±0.018 0.267±0.021 0.238±0.011 0.455±0.014 0.395±0.008 Total pyrroles 1.745±0.074 1.103±0.065 0.889±0.038 1.481±0.023 1.251±0.015 Pyrazines Pyrazine 0.053±0.030 0.024±0.002 0.036±0.003 0.044±0.000 0.036±0.003 2-Methylpyrazine 0.751±0.048 0.284±0.011 0.375±0.034 0.455±0.007 0.403±0.017 2,5-Dimethylpyrazine 0.487±0.031 0.214±0.012 0.261±0.018 0.301±0.005 0.281±0.015 2,6-Dimethylpyrazine 0.385±0.022 0.164±0.007 0.190±0.017 0.237±0.004 0.222±0.010 2-Ethylpyrazine 0.365±0.026 0.136±0.010 0.182±0.014 0.230±0.004 0.217±0.005 2,3-Dimethylpyrazine 0.066±0.003 0.045±0.002 0.034±0.002 0.043±0.003 0.038±0.003 2-Ethyl-3-methylpyrazine 0.471±0.034 0.171±0.008 0.226±0.010 0.286±0.002 0.272±0.005 2-Propylpyrazine 0.035±0.001 0.022±0.001 0.017±0.001 0.029±0.000 0.022±0.001 Total pyrazines 2.614±0.162 1.058±0.050 1.321±0.094 1.625±0.014 1.492±0.052 Furans Furfuryl methyl ether 0.016±0.001 0.013±0.001 0.006±0.000 0.012±0.000 0.009±0.001 Dihydro-2-methyl-3(2H)-furanone 0.034±0.002 0.052±0.004 0.019±0.000 0.024±0.000 0.024±0.001 Furfural 1.769±0.129 2.073±0.122 1.031±0.087 1.050±0.029 1.106±0.059 2-Acetylfuran 0.185±0.011 0.198±0.008 0.081±0.007 0.121±0.004 0.095±0.007 Furfuryl acetate 0.364±0.027 0.470±0.037 0.144±0.002 0.315±0.018 0.199±0.010 5-Methyl-2-furfural 1.916±0.106 2.121±0.105 0.959±0.074 1.390±0.022 1.150±0.052 2-Acetyl-5-methylfuran 0.011±0.001 0.011±0.000 0.004±0.000 0.011±0.002 0.006±0.000 Furfuryl alcohol 1.156±0.046 1.101±0.026 0.540±0.048 0.858±0.012 0.676±0.017 Furfural acetone 0.097±0.008 0.107±0.007 0.016±0.002 0.032±0.002 0.025±0.002 Total furans 5.547±0.310 6.146±0.280 2.800±0.212 3.814±0.088 3.289±0.138 Ketones Hydroxyacetone 0.022±0.000 0.018±0.001 0.017±0.000 0.017±0.000 0.021±0.001 Acetoxyacetone 0.021±0.001 0.018±0.001 0.013±0.001 0.023±0.003 0.017±0.001 Total ketones 0.043±0.001 0.036±0.002 0.030±0.001 0.040±0.003 0.038±0.000 Aldehydes Benzaldehyde 0.233±0.015 0.112±0.008 0.121±0.012 0.119±0.003 0.117±0.005 2-Phenyl-2-butenal 0.119±0.008 0.070±0.006 0.059±0.003 0.056±0.001 0.078±0.005 Total aldehydes 0.352±0.022 0.181±0.014 0.180±0.014 0.176±0.004 0.195±0.005

When comparing the scent components of Robusta and Arabica, leucine powder was treated with the aim of reducing Pyrroles and Pyrazines (bitter aroma), which are the two most prominent differences.

As a result of analysis by GC-MS, when Robusta was treated with leucine powder under the conditions of method 2, the content of pyrroles and pyrazines was most similar to that of Arabica. Through this, it can be confirmed through objective data that this study improved the flavor of Robusta by reducing two specific substances. In addition, comparing (a) M1-1 and (b) M2-1 in FIG. 5, there is a clear difference between M2 (Method 2) and M1 (Method 1), and it can be seen that M2 is a more effective method.

In addition, as can be seen in Figures 3 and 6, in the sensory evaluation results, it can be seen that the case of M2-1 received the most excellent evaluation in all items except Color / Appearance.

Through this, it can be confirmed that the coffee beans treated with Methods 1 and 2 have better flavor than the untreated coffee beans, and among them, the coffee beans treated with Method 2 have more improved flavor than the coffee beans treated with Method 1. there is.

Claims (7)

Forming a moisture layer on the surface of green coffee beans; and
A method for producing coffee beans with improved flavor comprising the step of contacting the green coffee beans having the water layer with leucine powder to form a leucine layer on the surface of the green coffee beans.
The method according to claim 1, wherein the water layer is formed by spraying 5 to 30 parts by weight of water with respect to 100 parts by weight of green coffee beans.
The method of claim 1, wherein 0.5 to 10 parts by weight of leucine powder is contacted with respect to 100 parts by weight of the green coffee beans.
The method according to claim 1, wherein the green coffee beans are Robusta green beans.
The method of claim 1, further comprising drying the green coffee beans having the leucine layer formed thereon.
The method according to claim 5, wherein the drying is performed at 40 to 80 ° C. for 10 to 60 minutes.
The method of claim 1, further comprising roasting the green coffee beans having the leucine layer formed thereon.

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