KR20240025264A - Nelumbinis semen roasting method for coffee-flavored beverage - Google Patents

Abstract

The method of roasting lotus meat for producing a coffee-flavored beverage of the present invention includes the steps of (A) selecting and washing the lotus meat; (B) extracting and removing the soft core of the selected soft meat to separate the soft meat having a penetrating hollow; (C) putting the soft meat having the through hollow into a dryer and drying it with hot air for 2 to 3 hours; (D) roasting the dried soft meat by putting it into a roasting device.
According to an embodiment of the present invention, by optimally setting the process of roasting and brewing lotus meat, the taste and flavor of coffee is almost similar to that of coffee, but it does not contain any caffeine, and in addition, the unique savory taste and pharmacological efficacy of lotus meat are achieved. You can produce beverages that can be obtained.

Description

{Nelumbinis semen roasting method for coffee-flavored beverage}

The present invention relates to a method of roasting lotus meat for producing a coffee-flavored beverage. More specifically, the present invention relates to a method of roasting lotus meat for producing a coffee-flavored beverage. More specifically, the present invention relates to a method of roasting lotus meat to produce coffee that can achieve the taste and flavor of coffee by processing lotus meat, while also obtaining the unique savory taste and pharmacological efficacy of lotus meat. This is about a method of roasting lotus meat for making flavored drinks.

In general, coffee is a fruit obtained from evergreen shrubs in tropical regions and is a representative food consumed by one-third of the world's population. Although there are slight differences in content depending on the origin or type of coffee, it contains caffeine, minerals, tannin, fat, sugar, moisture, protein, extract, and fiber.

Among these coffee ingredients, caffeine not only promotes diuresis and relieves pain by inhibiting the synthesis of prostaglandin, but also stimulates the central nervous system and metabolism to reduce fatigue and awaken the mind, temporarily preventing drowsiness. On the other hand, if taken habitually, it not only causes esophagitis or gastritis and increases blood pressure, but also causes calcium to escape from the body, weakening bones, and side effects such as insomnia and indigestion may occur.

Due to concerns about the side effects of caffeine, coffee lovers are increasingly drinking decaffeinated coffee in which the caffeine component has been removed from coffee or its content has been reduced.

Alternatively, as an alternative to decaffeinated coffee, various products are being released that commercialize beverages that do not contain caffeine from the manufacturing process as coffee substitutes. Among these, drinks using ‘lotus seeds’, or lotus seeds, which do not contain caffeine and are known to be beneficial to health when consumed, are gaining popularity.

The 'lotus seed' of the lotus flower belonging to the Nymphaceae family is not only rich in protein and suitable as a nutritious food, but also contains various nutrients including lecithin, amino acids, arginine, tyrosine, spiracic acid, and vitamin B. Because it contains useful ingredients, it is good for diseases of the digestive system such as gastritis and stomach ulcers, nervous heart disease, and fatigue recovery, and is known to promote kidney function.

In addition, Nelumbinis semen, which has the inner core removed from the above-mentioned soft shell, has a light yellow-brown or reddish-brown surface, has a hard skin, is dark brown or black, and has various shapes such as round and oval.

These soft meat include aporphine alkaloids such as nuciferine, N-nornuciferine, O-nornuciferine, and roemerine, phenolic alkaloids such as liensinine, isoliensinine, and neferine, and quercetin 3-Ο-α-arabinopyranosyl-(1→2)-β-D-galactopyranoside. It is known to contain , rutin, (+)-catechin, hyperoside, isoquercitrin, quercetin, kaemp-ferol, etc.

In terms of oriental medicine, the lotus root is sweet in taste and mild in nature, and is used as a medicine that acts on the spleen, kidney, heart and meridians. It is known to have effects such as strengthening the spleen, alleviating diarrhea, protecting the kidneys, suppressing ejaculation, and stabilizing the nerves, In particular, it is known to help improve mental and physical stability, anxiety, and insomnia, thereby helping you sleep well.

Recently, new methods of making drinks or foods by boiling lotus root have been proposed. In particular, lotus root, which has no odor and is characterized by a sweet and astringent taste, is expensive, so there are cases of processing it into tea that anyone can easily drink. Not only is it insufficient, but because of this, even if it is processed into tea, the tea is manufactured according to the general green tea manufacturing method.

As a prior document, Republic of Korea Patent Publication No. 10-0512449 washes and dries lotus root, beef wheat, beef, lotus root, lotus root, and lower leaves, adds soju and water, extracts at over 100°C, and extracts only fine dietary fiber. A method for producing tea is disclosed, which involves filtering the tea to pass through, adding water again, and boiling the tea at 100°C for a second time for 5 hours.

In addition, Republic of Korea Patent Publication No. 10-2005-86089 mixes 7% by weight of lotus meat, 7% by weight of Hovenia chinensis, 7% by weight of acacia, 5% by weight of arrowroot, 3% of goji berry, and 3% of Schisandra chinensis in water and heats and circulates the mixture. We are disclosing a health drink for seniors that is placed in a food extraction container and heated at 80 to 110 degrees Celsius for about 5 to 7 hours, and then the filtrate obtained is packaged in a can or packaging container for drinking.

However, tea or beverages containing soft meat as described above contain a large amount of various additives such as soft meat outer skin or herbal medicine, so there is a limit to preserving the unique taste and aroma of coffee preferred by coffee lovers.

Therefore, although it is known that Yeonjayuk tea on the market is good for the body because it does not have caffeine, the taste, aroma, and color of Yeonjayuk tea drink are similar to Caffe Americano, a drink made by diluting hot water with espresso. There was a problem in that the taste, aroma, and color of various types of coffee preferred by coffee lovers, such as black coffee, were significantly different from coffee, causing resistance.

Republic of Korea Patent Publication No. 10-0885130 Republic of Korea Patent Publication No. 10-2010-0008929

The present invention was created to solve the conventional problems, and the present invention is for producing a coffee-flavored beverage that uses lotus meat to embody the taste and flavor of coffee, while also obtaining the unique savory taste and pharmacological efficacy of lotus meat. The goal is to provide a method for roasting soft meat.

According to one embodiment, the method of roasting lotus meat for producing a coffee-flavored beverage according to the present invention to achieve the above object includes the steps of (A) selecting and washing the lotus meat; (B) extracting and removing the soft core of the selected soft meat to separate the soft meat having a penetrating hollow; (C) putting the soft meat having the through hollow into a dryer and drying it with hot air for 2 to 3 hours; (D) roasting the dried soft meat by putting it into a roasting device.

Also according to one embodiment. In step C, the humidity of dried soft meat can be set at about 9 to 12%.

Additionally, in step D, the dried soft meat can be added when the temperature of the roasting drum reaches 190 to 220°C.

Also, according to one embodiment, in step D, the temperature of the roasting drum rises again in a state where the temperature drops rapidly due to the input of soft meat, and the temperature of the temperature measuring instrument of the roasting drum of the dried soft meat is 190 to 210°C. When the temperature is reached, continue roasting by lowering the heat power (heating amount) of the roasting device by approximately 10 to 20%.

Also, according to one embodiment, in step D, when the temperature of the thermometer of the drum roasting the dried soft meat reaches 220 to 230 ° C, the value of the thermal power (heating amount) of the roasting device is lowered by about 10 to 20%. Continue roasting.

Also, according to one embodiment, in step D, when roasting the dried pork, the temperature in the roasting room may be maintained at about 15 to 30°C.

In addition, according to one embodiment, between steps C and D, grinding the surface of the hot air-dried soft meat to remove the outer skin and whitening it is further included.

Also, according to one embodiment, step D may further include slowly cooling the roasted soft meat through a cooler or naturally cooling it.

According to an embodiment of the present invention, the present invention provides a taste and flavor almost similar to coffee by optimally setting the process of roasting and brewing lotus meat, but does not contain any caffeine, and also provides the unique savory taste and pharmacological efficacy of lotus meat. You can produce beverages that can be obtained.

In addition, additives are added to beverages made from lotus meat to control the color of the drink, so that there is no visual discomfort when drinking, and the unique taste and pharmacological efficacy of lotus meat is maintained without deterioration, coagulation, or precipitation during distribution and preservation of the beverage. This effect can be maintained for a long period of time.

Figure 1 is a flowchart showing a method of roasting soft meat for producing a coffee-flavored beverage according to an embodiment of the present invention.
Figure 2 is a step-by-step photographic image of the soft meat roasting method for producing a coffee-flavored beverage of the present invention, (a) is the step of separating the soft meat from the soft meat, (b) is the step of hot air drying the separated soft meat, and (c) is the step of separating the soft meat from the soft meat. This is an image taken of the device used in the outer skin removal and whitening stage of soft meat.
Figure 3 is a flow chart showing the process for commercializing soft meat produced through the soft meat roasting method for producing a coffee-flavored beverage of the present invention.

The detailed description of the present invention below shows embodiments in which the present invention can be practiced and refers to the accompanying drawings, which are shown as examples of the embodiments. These embodiments are described in sufficient detail to enable those skilled in the art to practice the invention. It should be understood that the various embodiments of the invention are different from one another but are not necessarily mutually exclusive. For example, specific shapes, structures and characteristics described herein with respect to one embodiment may be implemented in other embodiments without departing from the spirit and scope of the invention. Additionally, it should be understood that the location or arrangement of individual components within each described embodiment may be changed without departing from the spirit and scope of the present invention.

Accordingly, the detailed description set forth below is not intended to be taken in a limiting sense, and the scope of the invention is limited only by the appended claims together with all equivalents to what those claims would assert if properly described. Similar reference numbers in the drawings refer to identical or similar functions across various aspects.

The terms used in the present invention are general terms that are currently widely used as much as possible while considering the function in the present invention, but this may vary depending on the intention or precedent of a person working in the art, the emergence of new technology, etc. In addition, in certain cases, there are terms arbitrarily selected by the applicant, and in this case, the meaning will be described in detail in the description of the relevant invention. Therefore, the terms used in the present invention should be defined based on the meaning of the term and the overall content of the present invention, rather than simply the name of the term.

When it is said that a part of the entire invention "includes" a certain component, this means that, unless specifically stated to the contrary, it does not exclude other components but may further include other components. Additionally, terms such as “…unit” and “…module” used in the specification refer to a unit that processes at least one function or operation, which may be implemented as hardware or software, or as a combination of hardware and software.

Hereinafter, with reference to the attached Figure 1, the method of roasting soft meat for producing a coffee-flavored beverage of the present invention will be examined in detail according to an embodiment.

Figure 1 is a flowchart showing the method of roasting soft meat for producing a coffee-flavored beverage of the present invention according to an embodiment, and Figure 2 is a step-by-step photographic image of the roasting method of soft meat for producing a coffee-flavored beverage of the present invention, (a) and separating the soft meat, (b) is a step of hot air drying the separated soft meat, (c) is an image of the device used in the outer skin removal and whitening step of the soft meat, and Figure 3 is a coffee-flavored beverage of the present invention. This is a flowchart showing the process for commercializing soft meat produced through the soft meat roasting method.

First, referring to Figure 1, the soft meat roasting method for producing a coffee-flavored beverage of the present invention can be prepared through the following steps A to D.

Step A: Select and wash the softwood. (S100)

In this step, the process of removing defective products from the lotus seeds collected from the harvested lotus, selecting good products, and then washing them is performed. The washing water for washing the soft speaker is not particularly limited, and room temperature water or purified water can be used to wash the soft device, preferably for more than 2 hours.

Step B: Extract and remove the soft core of the selected good quality lotus to separate the soft meat with a through hollow. (S200)

As a method for extracting the soft magnetic core, in one embodiment of the present invention, a method was adopted to extract and remove only the soft magnetic core by penetrating the soft magnetic core in the longitudinal direction with a removal pin rather than splitting the good quality soft magnetic core in half.

Referring to Figure 2 (a), by removing the soft magnetic core from the soft magnetic core by penetrating the removal pin, a through hollow is formed in the soft magnetic core along the longitudinal direction of the soft magnetic core.

Figure 2 (a) shows the process of manually removing the soft magnetic core. However, for mass production, for example, the process of removing the soft magnetic core from the soft magnetic core by penetrating the removal pin can be automated by equipment equipped with a plurality of pins. You can.

Step C: Place the soft meat having the through hollow in a dryer and dry it with hot air for 2 to 3 hours. (S300)

Referring to Figure 2 (b), the soft meat washed in this way is dried by cold wind. Preferably, the soft meat can be dried by supplying wind of 20°C or lower by a fan or air blow.

At this time, the drying time can be appropriately adjusted depending on the temperature, air volume, and amount of soft meat, and drying is preferably performed within a range of about 30 to 60 minutes.

At this time, the coffee beans are not dried so that the moisture completely evaporates. Considering the roasting process described later, the coffee beans are not carbonized and the coffee taste and aroma are maintained by containing a certain percentage of moisture, preferably 10 to 20% by weight. It is desirable to dry it to a normal state.

In addition, it is preferable that the humidity of dry soft growth in stage C is about 9 to 12%. On the other hand, if the humidity of the dried soft meat is less than 9%, the soft meat is too dry and the moisture content is low, so the soft meat often burns in a short period of time during roasting. If the humidity of the dried soft meat exceeds 12%, the moisture content of the soft meat is reduced. If there are too many of these, roasting takes a lot of time, making it difficult to maintain appropriate taste and condition.

Optionally, after step C, the surface of the hot-air dried soft meat can be ground to remove the outer skin and whiten (S400).

Referring to Figure 2 (c), by this step, the outermost skin of the soft meat, which produces a heterogeneous taste and aroma different from the coffee taste, can be ground and the ingredients contained therein can be removed, and at the same time, depending on the soft seed, it is possible to remove the ingredients contained therein. By removing the black outer skin, the color of the soft drink described later can be changed from dark brown to a somewhat light brown like Americano coffee.

Step D: Put the dried soft meat into the roasting device and roast it. (S500)

More preferably, the soft meat separated as described above is roasted in the same manner as coffee beans by placing the soft meat in a roasting device for roasting coffee beans and heating it. At this time, when the temperature inside the roasting device reaches about 190 to 220°C, the soft meat can be put into the drum of the roasting device. In other words, if the temperature inside the roasting device is less than 190℃, the roasting time becomes longer and soft meat with an appropriate taste cannot be obtained during subsequent extraction, and if the temperature exceeds 220℃, the soft meat is burned or crushed due to the excessively high temperature. Deformation occurs and it is difficult to obtain tender meat with appropriate taste.

Roasting devices are usually continuously heated with a constant amount of heat. Therefore, when dried soft meat is put into the drum of the roasting device, the temperature inside the drum drops rapidly due to the dried soft meat at room temperature, and then gradually increases again.

Meanwhile, when roasting dried soft meat, it is advisable to roast dried soft meat in environmental conditions where the indoor temperature is about 15 ~ 30℃ and the humidity is 55% on average. There may be differences depending on the season and external temperature. . When the indoor temperature is less than 15℃, the temperature rise may be delayed during the heating process due to the cold external temperature, so the discharge temperature and discharge time may be delayed compared to the appropriate external temperature. Additionally, when heated at a high external temperature of 30°C or higher, the discharge temperature is quickly reached, causing a problem in that the taste changes.

In step D, when the temperature of the thermometer of the roasting drum of the dried soft meat reaches 190 to 210°C, the roasting continues by lowering the heat power (heating amount) of the roasting device by 10 to 20%. At this time, if the heat power is lowered to less than 10%, the heat power is lowered and the soft meat is roasted quickly and an appropriate taste is not achieved, and if the heat power is lowered to a value exceeding 20%, the heat is rapidly lowered and reaching the appropriate roasting temperature is delayed.

In addition, when roasting is done by lowering the heat power during the roasting process as described above, the temperature of the roasting drum continues to rise. When the temperature of the roasting drum reaches 220 to 230°C, the heating amount of the roasting device is lowered by 10 to 20%. It is desirable to continue roasting. At this time, if the heating amount is lowered by more than 20%, heat transfer is not sufficient and under-roasting occurs. When under-roasting, the color of the surface becomes light brown, and the astringent taste and dullness become noticeable. On the other hand, if the heating amount is lowered to less than 10%, the surface is burned due to excessive heat transfer, the color becomes dark, the taste is strong and burnt, and the weight is reduced due to excessive evaporation of moisture.

Meanwhile, when a consumer wants to drink a regular coffee-flavored beverage, heating is stopped and roasting is terminated when the temperature of the drum's thermometer reaches the range of about 250 to 255 degrees Celsius. Additionally, when a consumer wants to drink a rich coffee-flavored beverage, heating is stopped and roasting is terminated when the temperature of the drum thermometer reaches the range of approximately 260 to 265°C.

Subsequently, according to one embodiment, the roasted lotus meat roasted for an appropriate temperature range and time as described above can be rapidly cooled using cooler equipment such as a fan or air blower, and the roasted lotus meat is exposed to the air for more than 2 hours to cool the lotus meat. It is most desirable to allow sufficient natural cooling.

In addition, if necessary, soft meat that has been cooled can further undergo a process of classifying the product through color discrimination to increase product completeness. (S600)

The above process describes a method of roasting soft meat for producing a coffee-flavored beverage. The roasted soft meat produced in this way can be sold as such, and when necessary, it is ground to an appropriate size with a grinder (S700) to form the pulverized soft meat into a certain shape. It can be commercialized by packaging it in a container or in a drip bag.

In addition, unlike regular coffee, it can be commercialized in a form called Dutch coffee or cold brew, which is popular these days, using cold water to extract it for a long time. To achieve this, a manufacturing step is required in which water is mixed with pulverized soft meat and the liquid extract is extracted using a Dutch extractor (S800).

The process of manufacturing Dutch coffee or cold brew products is generally well known, so detailed explanation will be omitted.

The finished product can be manufactured by placing the soft meat extract extracted in the above step in a warehouse that maintains a cool room temperature, avoiding direct sunlight, heating and sterilizing it, and then filling and sealing it in a certain airtight container (S900).

At this time, in one embodiment, heat sterilization of the extracted soft meat liquid is preferably heated at a temperature of 80 degrees for 60 minutes when the extracted soft meat is 200L.

Meanwhile, packaged finished products are stored in a warehouse that avoids direct sunlight and maintains a cool room temperature.

Therefore, by shipping the coffee-flavored beverage using the soft meat of the present invention sealed in a container such as PET using the above-described manufacturing method, it can be purchased and consumed on the market.

The lotus juice drink using lotus meat prepared according to the present invention has a coffee-like taste and aroma and a light brown color, while the unique savory taste of lotus meat is felt.

The manufactured soft drink was sealed and stored at room temperature for about 48 hours, and when visually observed by projecting light, it was light brown in color and no agglomeration or sediment was found in the drink. The original savory taste was also maintained.

Although one embodiment of the present invention has been described above, the present invention is not limited to the specific embodiment described above. In other words, a person skilled in the art to which the present invention pertains can make numerous changes and modifications to the present invention without departing from the spirit and scope of the appended claims, and all such appropriate changes and modifications can be made. Equivalents should be considered as falling within the scope of the present invention.

Claims (11)

(A) Selecting and washing soft materials;
(B) extracting and removing the soft core of the selected soft meat to separate the soft meat having a penetrating hollow;
(C) putting the soft meat having the through hollow into a dryer and drying it with hot air for 2 to 3 hours;
(D) roasting the dried soft meat by putting it into a roasting device.
Method of roasting lotus meat for making coffee-flavored beverages. According to claim 1,
In step C,
Characterized in that the humidity of dried soft meat is about 9 to 12%.
Method of roasting lotus meat for making coffee-flavored beverages. According to claim 1,
In step D,
Characterized in that the dried soft meat is introduced when the temperature of the roasting drum reaches 190 ~ 220 ℃,
Method of roasting lotus meat for making coffee-flavored beverages. According to claim 3,
When the temperature drops sharply due to the injected soft meat, the temperature of the roasting drum rises again to 190 to 210°C, and the amount of heat applied to the roasting drum is lowered by 10 to 20% to perform roasting while heating.
Method of roasting lotus meat for making coffee-flavored beverages. In clause 4
After heating by lowering the heating amount, the temperature of the roasting drum rises again to 220 to 230°C, and then the heating amount applied to the roasting drum is lowered by 10 to 20%, characterized in that roasting is performed.
Method of roasting lotus meat for making coffee-flavored beverages. In clause 5
After roasting while heating by lowering the heating amount by 10 to 20%, the temperature of the roasting drum rises again and the roasting is terminated at 250 to 255 ° C, characterized in that soft meat of normal taste is obtained,
Method of roasting lotus meat for making coffee-flavored beverages. In clause 5
After roasting while heating by lowering the heating amount by 10 to 20%, the temperature of the roasting drum rises again and the roasting is terminated at 260 to 265 ° C, characterized in that soft meat with a rich taste is obtained.
Method of roasting lotus meat for making coffee-flavored beverages. According to claim 1,
In step D above,
When roasting dried soft meat, the temperature in the roasting room is maintained at 15 to 30°C.
Method of roasting lotus meat for making coffee-flavored beverages. According to claim 1,
Between steps C and D, grinding the surface of the hot air-dried soft meat to remove the outer skin and whitening it,
Method of roasting lotus meat for making coffee-flavored beverages. According to claim 1,
Step D further includes the step of slowly cooling or naturally cooling the roasted soft meat through a cooler,
Method of roasting lotus meat for making coffee-flavored beverages. A coffee-flavored beverage using the lotus meat roasting method according to any one of claims 1 to 10.

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