KR20230009029A - A method for manufacturing a functional coffee bean with Platycodon grandiflorus, black barley and aspergillus oryzae - Google Patents

Abstract

The present invention relates to a method for producing functional coffee beans with Platycodon grandiflorus, black barley, and Aspergillus oryzae, and functional coffee beans produced thereby. The method for producing functional coffee beans comprises: a roasting step of roasting green beans to produce beans; a primary coating step of performing coating treatment on the roasted beans by spraying the same with first coating liquid prepared by using a Platycodon grandiflorus extract and a black barley extract; and a secondary coating step of spraying rice malt fermentation liquid, which is fermentation liquid prepared by using Aspergillus oryzae, onto the primarily coated beans, to perform coating treatment.

Description

A method for manufacturing a functional coffee bean with Platycodon grandiflorus, black barley and aspergillus oryzae}

The present invention relates to a method for manufacturing functional coffee beans, and more particularly, to a method for manufacturing functional coffee beans to impart functionality using bellflower seeds, black barley, and koji mold while maintaining the original aroma and taste of coffee as much as possible. will be.

In general, coffee is a beverage prepared by extracting ingredients from roasted green beans harvested from coffee trees using water. Many consumers are looking for its unique aroma and taste, and domestic coffee imports have been steadily increasing until recently. there is a trend

On the other hand, the coffee as described above, as in Korean Patent Registration No. 10-2234734, has recently been developed to provide functionality in addition to the aroma and taste of coffee patents, but the taste and aroma of functional ingredients are unique to coffee. The problem of not being able to maintain the aroma and taste of coffee, which does not satisfy the taste and aroma of coffee, or the problem of deteriorating the storage properties of coffee beans manufactured according to the manufacturing method has occurred.

Korean Registered Patent No. 10-2234734 (registered on March 26, 2021) Korean Registered Patent No. 10-1926747 (registered on December 3, 2018)

An object of the present invention is to provide a method for producing functional coffee beans that imparts functionality using bellflower, black barley, and Aspergillus mold while maintaining the original aroma and taste of coffee as much as possible.

The problem to be solved by the present invention is not limited to the above-described problem, and may be expanded in various ways without departing from the spirit and scope of the present invention.

In order to achieve the above-described object of the present invention, a method for producing functional coffee beans using bellflower, black barley, and aspergillus mold is a roasting step of roasting green beans to produce beans, using bellflower and black barley extracts in roasted beans, Characterized in that it comprises a first coating step of spraying the prepared first coating liquid for coating treatment and a second coating step of spraying and coating the rice malt fermentation broth, which is a fermentation liquid prepared using Aspergillus mold, on the first coated beans. do.

In addition, the roasting step is characterized in that it is configured to manufacture beans using a roaster equipped with a hot air providing means for providing hot air and a halogen lamp for providing radiant heat and irradiating far infrared rays.

In addition, the roasting step is characterized in that the degree of roasting of the prepared beans is medium roasting.

In addition, the first coating step is the step of preparing bellflower and black barley, and 2 to 4 parts by weight of bellflower and 6 to 8 parts by weight of black barley are added to 100 parts by weight of water, A hot water extraction step of obtaining an extract by hot water extraction for a period of time, a concentrated filtration step of preparing a first coating liquid by concentrating the extract under reduced pressure and then filtering it, and a coating treatment by spraying the prepared first coating liquid on roasted beans. 1 characterized in that it comprises a spray coating step.

In addition, in the step of preparing the bellflower and black barley, the bellflower is prepared by roasting at 80 to 100 ° C for 25 to 45 minutes.

In addition, in the step of preparing the bellflower and black barley, the black barley is prepared by roasting at 190 to 310 ° C. for 25 to 40 minutes.

In addition, the first spray coating step is characterized in that the coating treatment is performed by repeating the process of spray coating and drying the first coating liquid on the roasted beans three times.

In addition, in the second coating step, the rice is soaked for 4 hours, the soaked rice is put in a steamer, steamed at 100 ° C for 30 to 45 minutes, steamed for 30 minutes, cooled to 40 degrees or less to prepare steamed rice, and prepared steamed rice A first mixture was prepared by adding yellow yeast fungus to the mixture, and incubating the mold at 30 to 36 degrees for 20 to 24 hours to prepare yellow rice yeast, and yellow rice yeast in water. Rice is added and mixed to prepare a second mixture, fermented at 48 to 60 ° C. for 8 to 12 hours, and the fermented second mixture is ground and filtered to prepare a yellow rice yeast fermentation liquid, which is a second coating liquid. , It is characterized in that it comprises a second spray coating step of spraying the prepared second coating liquid on the first coated beans to treat the coating.

According to the present invention, the functional coffee bean manufacturing method helps alleviate sore throat, cough, sputum and bronchitis by bellflower, using bellflower, black barley and koji mold at the same time while maintaining the unique aroma and taste of coffee , There is an effect that can provide effects such as lowering blood cholesterol and promoting intestinal motility by black barley, and improvement of the intestinal environment, toxin discharge, whitening effect, and active oxygen removal by rice malt fermentation broth prepared using Aspergillus mold.

1 is a flow chart showing a method for producing functional coffee beans using bellflower, black barley, and Aspergillus mold according to an embodiment of the present invention.
2 is a flowchart showing the first coating step in more detail in the method for manufacturing functional coffee beans using bellflower, black barley, and Aspergillus mold according to an embodiment of the present invention.
Figure 3 is a flow chart showing the secondary coating step in more detail in the method for producing functional coffee beans using bellflower, black barley and Aspergillus mold according to an embodiment of the present invention.

For the embodiments of the present invention published in the text, specific structural or functional descriptions are merely exemplified for the purpose of explaining the embodiments of the present invention, and the embodiments of the present invention may be implemented in various forms, and the text It should not be construed as being limited to the embodiments described above.

Since the present invention can have various changes and various forms, specific embodiments will be illustrated in the drawings and described in detail in the text. However, this is not intended to limit the present invention to a specific form disclosed, and should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention.

Terms such as first and second may be used to describe various components, but the components should not be limited by the terms. The terms may be used for the purpose of distinguishing one component from another. For example, a first element may be termed a second element, and similarly, a second element may be termed a first element, without departing from the scope of the present invention.

It is understood that when an element is referred to as being "connected" or "connected" to another element, it may be directly connected or connected to the other element, but other elements may exist in the middle. It should be. On the other hand, when an element is referred to as “directly connected” or “directly connected” to another element, it should be understood that no other element exists in the middle. Other expressions describing the relationship between elements, such as "between" and "directly between" or "adjacent to" and "directly adjacent to", etc., should be interpreted similarly.

Terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, terms such as "comprise" or "having" are intended to indicate that the described feature, number, step, operation, component, part, or combination thereof exists, but that one or more other features or numbers are present. However, it should be understood that it does not preclude the presence or addition of 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 the present invention belongs. In general, terms such as those defined in a dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the present application, they are not interpreted in an ideal or excessively formal meaning.

1 is a flow chart showing a method for manufacturing functional coffee beans using bellflower, black barley, and koji mold according to an embodiment of the present invention, and FIG. 2 is a functional coffee using bellflower, black barley, and koji mold according to an embodiment of the present invention. It is a flow chart showing the first coating step in more detail in the bean manufacturing method, and FIG. 3 is a flowchart showing the second coating step in more detail in the method for manufacturing functional coffee beans using bellflower, black barley, and koji mold according to an embodiment of the present invention. .

1 to 3, the method for manufacturing functional coffee beans using bellflower, black barley, and koji mold according to an embodiment of the present invention includes a roasting step of roasting green beans to produce beans, The first coating step of spraying and coating the first coating liquid prepared using black barley extract, and the second coating process of spraying and coating the rice malt fermentation liquid, which is a fermentation liquid prepared using Aspergillus mold, on the first coated beans. Include steps.

As a result, coffee beans prepared by the method for manufacturing functional coffee beans using bellflower, black barley, and koji mold according to an embodiment of the present invention can provide the following functionality by bellflower, black barley, and koji mold.

First of all, bellflower (Gilgyeong, Platycodo grandiflorus) is a natural medicine that has been traditionally used in East Asia, including Korea. , contains a large amount of active ingredients such as proteins and vitamins. Bellflower is particularly rich in a component called playcodin D, a type of triterpenoid saponins, which is effective in relieving sore throat, cough, sputum, and bronchitis caused by a cold. It is known that there are In addition, Lee Chang-joon, director of Cognitive and Sociality Research at the Institute for Basic Science (IBS), recently told BioArchive that "a component called 'platicodin D' in bellflower leaves can prevent infection by blocking the exaggeration of the fusion of COVID-19 with human cells." It has been said

In addition, black barley (black nuri) contains dietary fiber 5 times that of wheat flour and 20 times that of rice. It has the effect of helping digestion by making bowel movements flexible, and contains about 8 times more calcium and about 5 times more iron than rice.

In addition, black barley contains a large amount of tocotrienol, a type of vitamin E, and tocotrienol has the effect of inhibiting the synthesis of cholesterol. To help, vitamin B6 has the effect of improving brain activity and improving concentration.

On the other hand, rice nuruk fermented liquid is rich in oligosaccharides and dietary fiber, which are food for good bacteria that have a positive effect on the intestinal environment, so it helps to improve the intestinal environment, is rich in enzymes and vitamins, and has the effect of discharging toxins, so waste It acts to help discharge smoothly, and also provides a whitening effect by removing the action of suppressing the production of melanin pigment by the large amount of nuruk acid. In addition, fermented rice malt contains ferulic acid, and ferulic acid's antioxidant action helps to remove active oxygen, which is the root of disease or aging, thereby increasing immunity and helping to prevent colds. to provide. However, in the case of rice koji fermentation broth, when heat exceeding 60 degrees is applied, enzyme activity is stopped, and beneficial components contained in rice koji fermentation broth, such as vitamins, are destroyed or removed, so it is important to maintain the temperature below 60 degrees.

1) Roasting step

First, the roasting step is a step of roasting green beans harvested from coffee trees to produce beans, and is configured to put the green beans into a roaster, roast them, discharge them, and then cool them.

At this time, it is preferable to use a roaster equipped with a hot air supply means for providing hot air and a halogen lamp for providing radiant heat and irradiating far-infrared rays. It enriches the taste and aroma and shortens the roasting time.

In addition, the degree of roasting is preferably medium roasting. More specifically, the Agtron value is measured with a coffee roast degree analyzer (CM100, lighttels, Zhubei City, Taiwan), and the Specialty Coffee Association (SCA) ), it is divided into very dark when the Agrton value is 20 to 30, moderately dark when it is 45 to 49, medium when it is 50 to 60, and light medium when it is 60 to 70. In the case of roasting, compared to dark roasting, the total polyphenol and total flavonoid content is higher, which can improve the DPPH radical scavenging activity, and also, compared to light roasting, it is less acidic and has a moderate acidity that is popularly preferred. It is more preferable because it can provide.

2) 1st coating step

The first coating step is a step of coating the roasted beans by spraying components extracted from bellflower and black barley, and the first coating step includes preparing bellflower and black barley, hot water extraction step, concentrated filtration step, and 1 spray coating step is included.

First, the step of preparing bellflower and black barley is a step of preparing bellflower and black barley as raw materials for preparing the first coating liquid, and the bellflower and black barley may be prepared by roasting each.

More specifically, in the case of bellflower, it is prepared by roasting at 80 to 100 ° C for 25 to 45 minutes, and by using the roasted bellflower as described above, it is possible to reduce the bitter taste and pungent aroma peculiar to bellflower.

In addition, in the case of black barley, it can be prepared by roasting at 190 to 310 ° C for 20 to 45 minutes, preferably at 215 to 285 ° C for 20 to 45 minutes, more preferably at 225 to 275 ° C for 28 to 33 minutes, Due to this, by using roasted black barley, it is possible to reduce the bitter taste and grass-like aroma peculiar to black barley, and at the same time increase the savory taste and sweet taste, and in addition, the taste and aroma of black barley make it possible to Make the taste and pungent smell less noticeable.

On the other hand, in the process of roasting bellflower and black barley, compared to those described above, when the roasting temperature is lowered or the roasting time is reduced, the effect of reducing the unique taste and aroma of bellflower and black barley is not sufficient, and also bellflower and black barley. Active ingredients to provide the functionality of the product cannot be extracted, and if the roasting temperature is increased or the roasting time is increased, roasting may be excessive, resulting in deterioration in taste and aroma, such as burnt taste or aroma. It is undesirable because the active ingredient for providing the functionality of barley may be altered or destroyed.

Next, the hot water extraction step is a step of hot water extraction of the components contained in the prepared bellflower and black barley, in which the bellflower and black barley are put into water and hot water extracted at 65 to 95 ° C for 4 hours to obtain an extract. A vacuum cryogenic machine may be used for extraction.

At this time, 2 to 4 parts by weight of bellflower and 6 to 8 parts by weight of black barley may be added to 100 parts by weight of water. Preferably, 3 parts by weight of bellflower and 7 parts by weight of black barley are added to 100 parts by weight of water. invest one's wealth

In addition, the hot water extraction temperature is 65 ~ 95 ℃, below 65 ℃, the component extraction of bellflower and black barley cannot be sufficiently performed, and a high temperature exceeding 95 degrees can destroy the components extracted from bellflower and black barley. Not desirable.

Next, the concentration filtration step is a step of concentrating the extract obtained by hot water extraction under reduced pressure and then filtering to prepare a first coating liquid. At this time, it is preferable to filter the extract concentrated under reduced pressure using a paper filter, which is a metal filter or Compared to using a Jung filter (cloth filter), it has the effect of removing oil components that increase cholesterol levels.

In addition, the first coating liquid concentrated under reduced pressure and filtered has a viscosity of 500 to 1200 poise as measured by a Brookfield RVDV-II PRO viscometer, and a sugar content of 14 to 18 brix as measured by an ATAGO PAL-α sugar meter. It is desirable to be

If the viscosity of the prepared first coating liquid is less than 500 poise, the adhesiveness is low, so that the surface of the beans cannot be effectively coated, and if it is greater than 1200 poise, the viscosity is too high, so that the entire surface of the beans is not coated evenly due to the property of sticking, and the surface of the beans This is undesirable because the coating layer to be formed is non-uniform and clogging of the spray coating nozzle occurs.

Next, the first spray coating step is a step of coating the roasted beans by spraying the prepared first coating liquid, and more specifically, in the first spray coating step, 30 g of the first coating liquid is applied to 100 g of the roasted beans. After preparing and coating, it is preferable to repeat the process of drying at room temperature for 5 to 10 minutes three times, which prevents the problem of the first coating liquid permeating into the roasted beans and getting wet, After coating treatment using a small amount of the first coating solution, drying is performed, and then the coating treatment is repeated using a small amount of the first coating solution so that it can be applied, and in the case of repeated treatment exceeding three times, additional coating is performed. It is not economical because the effect of imparting increased functionality compared to treatment is insignificant, and the coating layer becomes thick and the inherent taste and aroma of coffee may not be effectively extracted, so it is preferable to repeat the treatment three times.

3) 2nd coating step

The second coating step is a step of preparing a rice nuruk fermentation liquid and spraying the prepared rice nuruk fermentation liquid on the first coated beans to perform a second coating treatment. A second spray coating step is included.

First, the yellow rice nuruk manufacturing step is a step of producing yellow rice nuruk by culturing the mold using yellow rice yeast as an aspergillus fungus. Steamed for 45 minutes, steamed for 30 minutes, cooled to 40 degrees or less to prepare steamed rice, and prepared a first mixture prepared by adding and mixing Aspergillus mold with Aspergillus mold in the prepared steamed rice, and preparing the first mixture at 30 ~ 36 ℃ 20 to 24 hours, more preferably at 32 ℃ for 24 hours, by culturing the mold to prepare yellow rice yeast.

At this time, the first mixture is prepared by adding 0.1 to 0.2 parts by weight of Hwanggukgyun with respect to 100 parts by weight of steamed rice, and the prepared first mixture is spread on a lukewarm cotton cloth spread on a tray to a thickness of 2 to 3cm, and then covered with a blanket for that. It can be configured to ferment in the state, and at this time, if less than 0.1 is added to 100 parts by weight of steamed rice, fermentation is not sufficiently smooth, and if more than 0.2 is added, due to over-fermentation, using yellow rice yeast The produced Hwangguk Rice Nuruk fermentation broth has a lot of sour taste, so when it is coated on coffee beans, it is not preferable because there is a problem of negatively affecting the original flavor of coffee.

In addition, it is preferable to mix the mixture at least once during fermentation of the first mixture for 24 hours so that the entire mixture is fermented evenly and effectively.

Next, the yellow rice yeast fermentation liquid manufacturing step is a step of preparing a yellow rice yeast fermentation liquid using the prepared yellow rice yeast, more specifically, 30 parts by weight of yellow rice yeast prepared with respect to 100 parts by weight of water, and 100 to 100 parts of glutinous rice 150 parts by weight was added and mixed to prepare a second mixture, the prepared second mixture was fermented at 48 to 60 ° C. for 8 to 12 hours, and the fermented second mixture was ground and filtered to prepare a second coating liquid, Hwangguk Rice Nuruk fermentation liquid. do.

At this time, if the temperature is less than 48 ℃, it is not preferable because fermentation does not occur sufficiently, and if it exceeds 60 ℃, enzyme activity is stopped by heat, and beneficial ingredients such as vitamins are destroyed or removed, so fermentation is performed at 48 ~ 60 ℃ Importantly, it is also preferable to keep the Hwangguk Rice Nuruk fermentation broth, which is the second coating liquid, below 60 ° C.

In addition, filtration is preferable because using a metal filter can provide more improved functionality by allowing almost no filtration of the components of the Hwangguk Rice Nuruk fermentation broth and filtering only the remnants compared to using a paper filter.

Next, the second spray coating step is a step of spraying the prepared second coating liquid, Hwangguk Rice Nuruk fermentation liquid, on the first coated beans to perform a second coating treatment. More specifically, the second spray coating step is It is preferable to prepare and coat 30 g of the second coating liquid for 100 g of the primary coated beans, and then repeat the process of drying at room temperature for 5 to 10 minutes three times, which is applied to the inside of the primary coated beans. 2 To prevent the problem of the coating liquid permeating and getting wet, but to give sufficient functionality to the beans, after coating treatment using a small amount of the second coating liquid, drying, and then coating treatment using a small amount of the second coating liquid again. It is designed to be repeated, and if the treatment is repeated more than three times, it is not economical because the effect of imparting increased functionality compared to additional coating treatment is not great, and the coating layer becomes thick, so the unique taste and aroma of coffee may not be effectively extracted. , it is preferable to repeat the treatment three times.

Coffee beans prepared by the method for manufacturing functional coffee beans using bellflower, black barley, and aspergillus mold according to an embodiment of the present invention configured as described above maintains the unique aroma and taste of coffee, and at the same time, sore throat and cough by bellflower , Helps alleviate phlegm and bronchitis, black barley lowers blood cholesterol and promotes intestinal motility, and improves intestinal environment, discharges toxins, whitens, and removes active oxygen by fermented rice malt prepared using Aspergillus mold etc. can be provided.

On the other hand, in the method for producing functional coffee beans using bellflower, black barley and Aspergillus mold according to an embodiment of the present invention configured as described above, the coating liquid prepared using bellflower and black barley and the coating liquid prepared using Aspergillus mold If the order of coating treatment is changed, the coating liquid prepared using Aspergillus mold is more sensitive to temperature conditions, so be careful as the active ingredients of the rice malt fermentation liquid prepared using Aspergillus mold may be deteriorated or reduced, such as improving the intestinal environment. Needs to be.

On the other hand, in the method for producing functional coffee beans using bellflower, black barley, and Aspergillus mold according to an embodiment of the present invention, it is preferable to use soft water having a low mineral content as the water used in hot water extraction and preparation of yellow rice malt fermentation broth.

On the other hand, the functional coffee beans produced by the method for manufacturing functional coffee beans using bellflower root, black barley, and koji mold according to the embodiment of the present invention as described above are ground and used to prepare drip coffee or put into an espresso machine. It can be used for espresso extraction or used as a raw material for producing drip bag type coffee or capsule type coffee.

Hereinafter, coffee beans prepared by the functional coffee bean manufacturing method using bellflower, black barley, and Aspergillus mold according to the present invention and conventional general coffee beans not treated with functional material coating are prepared through the following experimental examples. A sensory evaluation experiment for the taste and aroma of coffee was conducted, and the contents and results of the experiment can be confirmed through the preparation examples and experimental examples below.

(Production Example 1)

Coffee beans were prepared according to the manufacturing method of functional coffee beans using bellflower, black barley and Aspergillus mold according to the present invention configured as described above, and the manufacturing method is described in detail as follows.

1) In the roasting step, beans prepared by medium roasting were prepared using a roaster equipped with a hot air supply unit and a halogen lamp.

2) In the first coating step, prepare bellflower roasted at 90 ° C for 30 minutes and black barley roasted at 250 ° C for 30 minutes, and add 3 parts by weight of bellflower root and 7 parts by weight of black barley to 100 parts by weight of soft water, 70 The extract was obtained by hot water extraction for 4 hours at ° C., and the viscosity measured by the Brookfield RVDV-II PRO viscometer was 700 poise and the sugar content measured by the ATAGO PAL-α saccharimeter was 16 brix. After concentration under reduced pressure, the first coating solution was prepared by filtration, and the process of spray coating and drying 30 g of the first coating solution with respect to 100 g of roasted beans was repeated three times.

3) In the second coating step, the rice is soaked for 4 hours, the soaked rice is put in a steamer, steamed at 100 ° C for 40 minutes, steamed for 30 minutes, cooled to 40 degrees or less to prepare steamed rice, 100 parts by weight of prepared steamed rice For 0.1 parts by weight of Aspergillus mold, a first mixture was prepared and mixed, and the prepared first mixture was cultured at 32 degrees for 24 hours to produce yellow rice yeast, and yellow rice yeast 30 prepared with respect to 100 parts by weight of soft water A second mixture was prepared by adding and mixing parts by weight and 100 parts by weight of glutinous rice, and the prepared second mixture was fermented at 50 degrees for 10 hours, and then filtered to prepare a fermented yeast rice nuruk solution. The process of spray coating and drying 30 g of Hwangguk Rice Nuruk fermentation liquid was repeated three times to complete the preparation of coffee beans.

(Production Example 2)

In the roasting step of Preparation Example 1 described above, coffee beans were prepared by replacing the roaster with a roaster equipped with a hot air supply means and a halogen lamp with a roaster using gas as a heat source, except for the same method as in Preparation Example 1. Coffee beans were prepared.

(Production Example 3)

In the roasting step of Preparation Example 1 described above, a roaster equipped with a hot air supply unit and a halogen lamp was used, but the roasting degree was changed to light medium roasting to prepare coffee beans, except that everything was the same as in Preparation Example 1. Coffee beans were prepared.

(Production Example 4)

In the roasting step of Preparation Example 1 described above, coffee beans were prepared by using a roaster equipped with a hot air supply unit and a halogen lamp, but changing the roasting degree to moderately dark roasting. Coffee beans were prepared.

(Production Example 5)

In the first coating step of Preparation Example 1 described above, it was changed to use bellflower seeds that were not roasted, and coffee beans were prepared in the same manner as in Preparation Example 1 except for this.

(Production Example 6)

In the first coating step of Preparation Example 1 described above, it was changed to use unroasted black barley, and coffee beans were prepared in the same manner as in Preparation Example 1 except for this.

(Comparative example)

In Preparation Example 1, the coating treatment process was omitted, and medium-roasted coffee beans were prepared as they were without coating treatment, using a roaster equipped with a hot air supply unit and a halogen lamp.

(experimental example)

As described above, the prepared coffee beans were prepared by preparing the coffee beans prepared by the preparation examples and the comparative examples, and the prepared coffee beans were ground to prepare drip coffee using 300 ml of water for 15 g of the ground coffee beans. A sensory evaluation of taste and aroma was conducted with 20 experimenters, and based on a total score of 5 for each item, the higher the preference for the corresponding taste or fragrance for each item, the higher the score.

With a total score of 5 points for each evaluation item, the average score of the evaluation scores of the experimenters was calculated, and the results are shown in Table 1 below.

division taste incense overall preference Preparation Example 1 4.3 4 4.2 Preparation Example 2 3.8 3.5 3.6 Preparation Example 3 3.4 3.7 3.5 Production Example 4 3.5 3.6 Preparation Example 5 2 2.2 Preparation Example 6 4.0 3.9 3.9 comparative example 4.0 3.9 3.9

Referring to Table 1, Preparation Example 1, compared to Preparation Example 2, was confirmed to have a high preference because it can provide a richer taste and aroma of coffee by using a roaster using hot air and a halogen lamp at the same time.

In addition, in Preparation Example 1, compared to Preparation Example 3 and Preparation Example 4, there was a difference in the taste and aroma of the drip coffee prepared according to the roasting degree of the roasting step, and bellflower, black barley, and Aspergillus mold according to the present invention were used. It was confirmed that the case of using medium-roasted beans was highly preferred.

In addition, Preparation Example 1 was compared to Preparation Example 5 and Preparation Example 6, and it was confirmed that there was a difference in the taste and aroma of the drip coffee prepared according to the roasting treatment of each of bellflower and black barley in the first coating step. In the case of Preparation Example 5, when used for extract preparation without roasting treatment, compared to drip coffee prepared without coating beans as in Comparative Example, the unique taste and aroma of coffee is not provided due to the unique aroma and taste of bellflower. A large difference in preference was confirmed.

On the other hand, in the experimental example, with respect to Preparation Examples 1 to 6 from the experimenters, the degree of difference in taste and aroma inherent in coffee was further compared to Comparative Example, no difference, little difference, much difference. , As a result of the experiment, in the case of Preparation Examples 1 to 4, it was confirmed that more than 90% was marked as no difference, but in the case of Preparation Example 5, most of them were marked as very different, and in the case of Preparation Example 6, there was no difference and a little difference It was found to be mainly marked.

As a result, the unique taste and aroma of coffee in Preparation Example 1 is similar to that of Comparative Example, so that you can feel the unique taste and aroma of coffee similar to general coffee, and in addition, savory taste and sweetness are added by black barley, Compared to the comparative example, the overall preference such as taste and aroma was improved, and it can be seen that it is the most preferable.

The above embodiments are only exemplary, and other embodiments variously modified from them are possible to those skilled in the art, so the true technical protection scope of the present invention is described in the following claims. According to the technical spirit of the invention, not only the above embodiments but also variously modified other embodiments should be included.

Therefore, the embodiments described above should be understood as illustrative and not limiting in all respects, and the scope of the present invention is indicated by the claims to be described later rather than the detailed description, and the meaning and scope of the claims and their All changes or modified forms derived from equivalent concepts should be construed as being included in the scope of the present invention.

Claims (8)

(a) roasting step of roasting green beans to prepare beans;
(b) a first coating step of coating the roasted beans by spraying a first coating liquid prepared using bellflower root and black barley extract; and
Functionality using bellflower, black barley, and koji mold, characterized by comprising a; (c) secondary coating step of spraying rice koji fermentation liquid, which is a fermentation liquid prepared using koji fungus, on the first coating-treated beans to treat the coating. How to make coffee beans.
According to claim 1,
The (a) roasting step
Manufacture of functional coffee beans using bellflower, black barley and koji mold, characterized in that it is configured to manufacture beans using a roaster equipped with hot air providing means for providing hot air and a halogen lamp for providing radiant heat and irradiating far infrared rays Way.
According to claim 1,
The (a) roasting step
Method for producing functional coffee beans using bellflower, black barley, and yeast mold, characterized in that the roasting degree of the prepared beans is medium roasting.
According to claim 1,
The (b) first coating step
The step of preparing bellflower and black barley;
A hot water extraction step of obtaining an extract by adding 2 to 4 parts by weight of bellflower and 6 to 8 parts by weight of black barley to 100 parts by weight of water, followed by hot water extraction at 65 to 95 ° C. for 4 hours;
A concentrated filtration step of concentrating the extract under reduced pressure and then filtering to prepare a first coating liquid;
A method for producing functional coffee beans using bellflower, black barley and koji mold, characterized in that it comprises a first spray coating step of spraying the prepared first coating liquid on roasted beans for coating treatment.
According to claim 4,
The step of preparing the bellflower and black barley,
Bellflower is prepared by roasting at 80 to 100 ° C for 25 to 45 minutes, a method for producing functional coffee beans using bellflower, black barley and yeast mold.
According to claim 4,
The step of preparing the bellflower and black barley,
Black barley is prepared by roasting at 190 to 310 ° C for 25 to 40 minutes, a method for producing functional coffee beans using bellflower, black barley and yeast mold.
According to claim 4,
The first spray coating step
A method for producing functional coffee beans using bellflower, black barley and koji mold, characterized in that the process of spray coating and drying the roasted beans is repeated three times.
According to claim 1,
The (c) second coating step
Rice is soaked for 4 hours, put the soaked rice in a steamer and steamed at 100 ° C for 30 to 45 minutes, steamed for 30 minutes and cooled below 40 degrees to prepare steamed rice. Hwangguk Rice Nuruk manufacturing step of preparing a first mixture and incubating mold in the prepared first mixture at 30 to 36 degrees for 20 to 24 hours to produce Hwangguk Rice Nuruk;
Hwangguk Rice Nuruk and rice are mixed in water to prepare a second mixture, fermented at 48 to 60 ° C for 8 to 12 hours, and the fermented second mixture is ground and filtered to prepare a second coating liquid, Hwangguk Rice Nuruk fermentation liquid. Rice nuruk fermentation liquid manufacturing step,
A method for producing functional coffee beans using bellflower, black barley, and koji mold, characterized in that it comprises a second spray coating step of spraying the prepared second coating liquid on the first coated beans for coating treatment.

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