KR20240037020A - coffee using artichoke and manufacturing method thereof - Google Patents

Abstract

The present invention relates to coffee using pork potatoes and a method for producing the same, and more specifically, to a coffee that can improve the flavor of coffee and is beneficial to health by reducing the caffeine content at the same time, and a method for producing the same.
In the present invention, coffee using pork potatoes contains roasted coffee beans and roasted pork potatoes, and is formulated in powder form.

Description

Coffee using artichoke and manufacturing method thereof}

The present invention relates to coffee using pork potatoes and a method for producing the same, and more specifically, to a coffee that can improve the flavor of coffee and is beneficial to health by reducing the caffeine content at the same time, and a method for producing the same.

In general, the coffee tree is an evergreen shrub belonging to the Acidaceae family. It is mainly cultivated in tropical climates with high rainfall (1,5000 to 2,000 mm per year), and good products are produced in alpine areas at 1,000 to 3,000 m above sea level. It tends to work.

Coffee varieties that are commercially grown are classified into three main types: Arabica, Robusta, and Liberica, and the coffees that make up the main coffee beans are Arabica and Robusta. This type of coffee is a type of tea that is widely used around the world, and is consumed in the form of coffee beans or instant coffee.

Instant coffee is generally manufactured by filtering the extract through cells filled with ground and roasted coffee beans, concentrating the obtained coffee extract, and then freeze-drying. The user dissolves the powdered instant coffee in hot water. Order it and drink it.

And since coffee beans are made through the process of roasting and grinding dried coffee beans, then extracting them with hot water and drinking them, users can enjoy the unique taste and aroma of coffee beans, but there are also a number of issues related to the storage, distribution, and storage of coffee beans. It is inconvenient for the user to perform the grinding and extraction process themselves.

The main ingredient that gives coffee its flavor is caffeine, a vegetable alkaloid that is colorless, odorless, and has a bitter taste. This caffeine stimulates the central nervous system to awaken the mind clearly, promotes heart function, acts as a diuretic to increase the amount of urine, and stimulates the stomach to promote the secretion of gastric acid.

However, this caffeine also has the problem of causing side effects if consumed in more than the appropriate amount. A typical symptom is the inability to sleep well because the caffeine in coffee stimulates the central nervous system. For healthy people, coffee stimulates the central nervous system, improving mood and improving work efficiency, but for those who are tired, it further aggravates fatigue. . In addition, coffee stimulates the stomach wall to promote gastric acid secretion and loosens the sphincter connecting the stomach and esophagus, which causes stomach acid to flow back into the esophagus, which can worsen heartburn. It has been reported that people who drink more than six cups of coffee a day have a higher incidence of gastric ulcers. There is.

In addition, coffee promotes intestinal peristalsis, so it should be avoided even if you have acute or chronic enteritis or irritable bowel disease accompanied by abdominal pain. It should be avoided in people with sensitive hearts because it can cause arrhythmia and increase blood pressure and cholesterol levels, and should be avoided in pregnant women. A woman may be at risk for premature birth.

Therefore, there have been many recent attempts to develop caffeine-free or reduced coffee or coffee-flavored tea.

Republic of Korea Patent Publication No. 10-2008-0067036 discloses a food substitute for coffee using dandelion root and ginseng and a method for producing the same.

However, although the above-mentioned conventional technology has a bitter taste and is similar to coffee, there is a problem in that it is insufficient to feel the taste and aroma of actual coffee.

Republic of Korea Patent Publication No. 10-2008-0067036: Coffee substitute food using dandelion root and ginseng and manufacturing method thereof

In order to improve the above problems, through a long period of research, it was discovered that pork potatoes do not interfere with the aroma and taste of coffee, and the present invention was completed.

The purpose of the present invention is to provide a coffee and a method for producing the same that can improve the flavor and reduce the caffeine content while allowing the user to enjoy the aroma and taste of actual coffee by adding pork potatoes to coffee beans.

Coffee using pork potatoes of the present invention to achieve the above object contains roasted coffee beans and roasted pork potatoes, and is formulated in powder form.

10 to 50 parts by weight of the roasted pork potatoes are mixed with 100 parts by weight of the roasted coffee beans.

In order to achieve the above object, the method for producing coffee using pork potatoes of the present invention includes a bean roasting step of roasting coffee beans to obtain roasted coffee beans; A pork potato roasting step of drying the pork potatoes and then roasting them to obtain roasted pork potatoes; A mixing step of mixing the roasted coffee beans and the roasted pork potatoes; It includes a formulation step of formulating the mixture obtained in the mixing step into powder form.

In the formulation step, the mixture is put into a grinder and pulverized to a particle size of 100 to 200 mesh.

In the formulation step, the mixture is extracted by adding an extraction solvent and then freeze-dried or spray-dried.

As described above, the present invention allows people to enjoy the aroma and taste of actual coffee and at the same time improves the flavor by adding pork potatoes to coffee beans.

In addition, the present invention is beneficial to health because it can reduce the caffeine content by using pork potatoes.

Hereinafter, coffee using pork potatoes and its manufacturing method according to a preferred embodiment of the present invention will be described in detail.

The present invention contains roasted coffee beans and roasted pork potatoes as an example. For example, it contains 10 to 50 parts by weight of roasted pork potatoes per 100 parts by weight of roasted coffee beans.

Coffee using pork potatoes of the present invention is formulated in powder form. For this purpose, it can be manufactured by mixing roasted coffee beans and roasted pork potatoes and then grinding them, or by mixing roasted coffee beans and roasted pork potatoes, extracting them with an extraction solvent, and then freeze-drying or spray-drying them.

This type of coffee can be consumed as drip coffee, which is extracted by pouring hot water, or as instant coffee, which is dissolved in hot water and consumed.

The method for producing coffee using the pork potatoes of the present invention described above will be examined step by step.

1. Coffee bean roasting stage

The coffee bean roasting step is a process of roasting coffee beans to obtain roasted coffee beans.

Coffee beans are seeds separated from the mature fruit of a coffee tree, and are also called green beans.

Roast coffee beans using a roaster device. Roasting (also called roasting) is a processing process that determines the unique taste and aroma of coffee by applying heat to green coffee beans and causing physical and chemical changes in the internal structure of the green coffee beans. Green coffee beans have different aromas and flavors depending on the degree of roasting. As a roasting method, various conventional methods such as hot air method, semi-hot air method, and direct fire method can be used.

As an example of roasting, green coffee beans are put into the roaster while the roaster is heated to 160 to 200°C. When green coffee beans are added, the temperature inside the roaster decreases and then gradually increases again and is maintained at 170 to 190℃ for 5 to 10 minutes to induce primary pumping. After a stabilization period, it is maintained at 200 to 220℃ for 10 to 20 minutes. After inducing secondary pumping, roasted coffee beans can be obtained by cooling as quickly as possible.

And, of course, it can be roasted using the usual methods used in this industry.

2. Pork potato roasting stage

The pork potato roasting step is a process of drying the pork potatoes and then roasting them to obtain roasted pork potatoes.

Pork potato ( Helianthus tuberosus ), also known as helianthus tuberosus, is a plant in the Asteraceae family that blooms yellow flowers. The end of the underground stem becomes thick, develops a tuber, and has hair along with the leaves. Pork potatoes are plants that reproduce well even in wastelands and are easy to cultivate, so the tubers are grown for food.

Pork potatoes have recently been found to contain a large amount of phenolic compounds in their extracts. In addition, pork potatoes are known to be non-toxic and have anti-diabetic activity that stabilizes blood sugar, making them valuable as a functional health food that is very good for preventing and treating diabetes, an adult disease in modern people.

In addition, pork potatoes have the characteristic of storing most of their carbohydrates as a fructose polymer substance called inulin, unlike ordinary plants that store carbohydrates in the form of starch. The proportion of inulin is high, accounting for 14-19% of the raw weight of pork potatoes. Inulin is an indigestible dietary fiber that cannot be digested by our body's digestive enzymes. Because of these indigestible characteristics, the intake of inulin is recommended for diabetic patients. Additionally, inulin is a polymer of fructose and is therefore one of the natural sweeteners.

In this way, pork potatoes are suitable as a health food, but the taste is bland even when eaten raw or boiled, so they are not treated as a popular food. Therefore, compared to the beneficial effects of pork potatoes, there is a significant lack of various ways to consume pork potatoes.

Accordingly, the present invention increases the utilization of pork potatoes by using them as an ingredient in coffee-type food. In particular, in the present invention, pork potatoes play a useful role in not only improving the flavor of coffee without impairing the aroma and taste of coffee, but also reducing the caffeine content.

Wash pork potatoes repeatedly 2-3 times with clean water to remove foreign substances such as dirt on the surface. After removing the moisture, cut the pork potatoes into small pieces. Roasted pork potatoes are obtained by roasting finely cut pork potatoes.

Roasting can be performed using the coffee bean roaster described above, or can be performed using a conventional fan.

Pork potatoes can be roasted at 200 to 220°C for 1 to 20 minutes. Roast for an appropriate amount of time depending on the cut size of the pork potatoes.

3. Mixing step

When the roasted coffee beans and roasted pork potatoes are ready, mix them in a certain ratio. For example, 10 to 50 parts by weight of roasted pork potatoes can be mixed with 100 parts by weight of roasted coffee beans.

If the mixing amount of roasted pork potatoes is less than 10 parts by weight, the flavor improvement effect is minimal, and if it exceeds 50 parts by weight, the flavor of coffee is reduced. Therefore, 10 to 50 parts by weight of roasted pork potatoes is appropriate for 100 parts by weight of coffee beans.

4. Formulation stage

A mixture of roasted coffee beans and roasted pork potatoes is formulated into powder form.

Formulation is possible in two ways.

In the first method, the mixture can be put into a grinder, pulverized to a particle size of 100 to 200 mesh, and formulated into powder form.

Coffee formulated in this way can be consumed as drip coffee, which is extracted by pouring hot water. For example, if you place a drip bag on a cup, pour a certain amount of powdered coffee into the drip bag, and then slowly pour hot water into the drip bag, liquid coffee is extracted into the inside of the cup.

In the second method, the mixture can be extracted by adding an extraction solvent to obtain a liquid extract, then the extract can be concentrated and then freeze-dried or spray-dried to formulate it in powder form. Water can be used as an extraction solvent.

Coffee formulated in this way can be used as instant coffee for drinking by dissolving it in hot water. For example, you can pour a certain amount of coffee into a cup and pour hot water to dissolve it before drinking.

Coffee manufactured using the above-described manufacturing method contains coffee beans as its main ingredient, so you can enjoy the aroma and taste of actual coffee. In addition, since pork potatoes are added to coffee, the flavor of coffee due to pork potatoes can be improved and the caffeine content can be reduced.

Meanwhile, the present invention may further contain blackcurrant extract. For example, in the mixing step, 10 to 50 parts by weight of roasted pork potatoes and 1 to 10 parts by weight of blackcurrant beard extract can be mixed with 100 parts by weight of coffee beans. Magpie beard extract has excellent antioxidant activity and is effective in preventing rancidity of coffee beans.

Blackcurrant ( Lysimachia barystachys ) is a perennial plant of the Primrose family, and its leaves are used.

Magpie Beard extract can be extracted by adding an extraction solvent to the leaves of Magpie Beard. As an extraction solvent, at least one selected from water, lower alcohols having 1 to 4 carbon atoms, polyhydric alcohols, or mixtures thereof can be used. Methanol, ethanol, etc. can be used as lower alcohols having 1 to 4 carbon atoms, and butylene glycol, propylene glycol, pentylene glycol, etc. can be used as polyhydric alcohols. The mixture may be a mixture of water and a lower alcohol, a mixture of water and a polyhydric alcohol, a mixture of a lower alcohol and a polyhydric alcohol, or a mixture of water, a lower alcohol, and a polyhydric alcohol.

As an example of extraction, 2 to 20 times the weight ratio of the extraction solvent can be added to the leaves of Blackcurrantwort, mixed, and then subjected to hot water extraction, cold immersion, or hot immersion extraction at 10 to 150°C for 1 to 24 hours. The extracted liquid extract is freeze-dried or spray-dried to obtain powder form.

Hereinafter, examples will be presented to aid understanding of the present invention. However, the following examples are merely illustrative of the present invention and the scope of the present invention is not limited to the following examples.

(Example)

Green coffee beans (Arabica species, Kenya) were put into the roaster, kept at 180°C for about 7 minutes, roasted at 210°C for about 15 minutes, and then cooled with a cooling fan to prepare roasted coffee beans.

The pork potatoes were washed twice with clean water, dried, cut into small pieces, roasted at 210°C for 12 minutes, and then cooled with a cooling fan to prepare the roasted pork potatoes.

Coffee containing pork potatoes was prepared by mixing 30 parts by weight of roasted pork potatoes with 100 parts by weight of roasted coffee beans, then putting them in a grinder and grinding them to a particle size of about 150 mesh.

(Comparative example)

The roasted coffee beans obtained in the above example were put into a grinder and ground to a particle size of about 150 mesh to prepare coffee containing no pork potatoes.

<Sensory test>

A sensory test was conducted to determine the preference of coffee prepared according to Examples and Comparative Examples. The coffee prepared according to Examples and Comparative Examples was placed in a drip bag, extracted by adding hot water at 85°C, and used as a sample. The panel selected 10 people and had them evaluate the aroma, taste, and overall preference of coffee using a 5-point scale. The results of the sensory test are shown in Table 1 below.

division taste incense Overall preference Example 4.2 4.5 4.3 Comparative example 3.7 3.3 3.5

Looking at the results of the sensory test, it was found that there was a significant difference between the Example and the Comparative Example in terms of taste, aroma, and overall preference. This is presumed to be the result of the coffee in the example having pork potatoes added to improve the taste and aroma of the coffee.

Through the above sensory test results, it was confirmed that the coffee of the present invention increases preference without impairing the taste and aroma of coffee beans.

<Caffeine content analysis>

To measure the content of caffeine contained in the coffee of Examples and Comparative Examples, the samples used by the above sensory tester were tested, and the results are shown in Table 2 below.

division Content (mg/100mL) Example 38.88 Comparative example 64.45

Looking at the results in Table 2, it can be seen that the caffeine content in the Example is significantly lower than in the Comparative Example consisting of 100% (w/w) coffee beans. The caffeine content of the example was lowered by about 40% compared to the comparative example. In the example, even considering that the content of coffee beans was relatively reduced to about 23% (w/w) due to the inclusion of pork potatoes, the decrease in caffeine content was found to be much greater than the decrease in content of coffee beans.

Therefore, it was confirmed that the caffeine content of coffee can be reduced by containing pork potatoes.

<Antioxidant experiment>

10 times the weight ratio of water was added to the leaves of Magpie Beard, extracted at 90°C for 6 hours, concentrated, and then freeze-dried to prepare a powdered Magpie Beard extract. 2 mL of sample dissolved by diluting the blackcurrant extract in water was mixed with 2 mL of 0.2mM DPPH (1,1-diphenyl-2-picryl hydrazyl) solution, left for 30 minutes, and the absorbance was measured at 517 nm. The radical scavenging activity was expressed as the absorbance reduction rate of the sample addition and no sample addition sections. The test results of the blackcurrant extract samples are shown in Table 3 below.

division Radical scavenging activity (%) Magpie beard extract 45.1±0.3

Referring to the results in Table 3 above, the radical scavenging activity was found to be high. Therefore, considering the easily oxidized nature of coffee beans, it appears that the inclusion of blackcurrant bean extract can suppress the rancidity of coffee beans and maintain the aroma and taste of coffee for a longer period of time.

Above, the present invention has been described with reference to one embodiment, but this is merely illustrative, and those skilled in the art will understand that various modifications and equivalent embodiments are possible therefrom. Therefore, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (5)

Coffee using pork potatoes, which contains roasted coffee beans and roasted pork potatoes, and is formulated in powder form. The coffee using pork potatoes according to claim 1, wherein 10 to 50 parts by weight of the roasted pork potatoes are mixed with 100 parts by weight of the roasted coffee beans. A bean roasting step of roasting coffee beans to obtain roasted coffee beans;
A pork potato roasting step of drying the pork potatoes and then roasting them to obtain roasted pork potatoes;
A mixing step of mixing the roasted coffee beans and the roasted pork potatoes;
A method for producing coffee using pork potatoes, comprising a formulation step of formulating the mixture obtained in the mixing step into powder form. The method of producing coffee using pork potatoes according to claim 3, wherein the formulation step involves putting the mixture into a grinder and grinding it to a particle size of 100 to 200 mesh. The method of claim 3, wherein the formulation step involves extracting the mixture by adding an extraction solvent and then freeze-drying or spray-drying the mixture.