KR20240060167A - COFFEE CONTAINING βGLUCAN AND METHOD FOR PRODUCING THE SAME - Google Patents

Abstract

The present invention relates to coffee containing beta-glucan and a method for producing the same. The present invention includes the steps of soaking green coffee beans in water, mixing the seedling strains with the soaked green coffee beans, and storing the green beans mixed with the seedling strains at a temperature of 16 to 25° C. and humidity of 50 to 70% for 12 to 15 days. A method for producing coffee containing beta-glucan can be provided, including the steps of culturing, drying the cultured green beans, and roasting the dried green beans. According to the present invention, it is possible to provide coffee with increased beta-glucan content, as well as coffee with higher palatability compared to existing coffee.

Description

Coffee containing beta-glucan and method for producing the same {COFFEE CONTAINING βGLUCAN AND METHOD FOR PRODUCING THE SAME}

The present invention relates to coffee containing beta-glucan and a method for producing the same. Specifically, the present invention relates to a method of increasing the beta-glucan content of coffee through fermentation and to coffee produced by the method.

Beta-glucan is a type of polysaccharide that has an immune-boosting effect and is present in yeast cell walls, mushrooms, grains, etc. By activating the immune function of human normal cells, it suppresses the proliferation and recurrence of cancer cells, reduces blood sugar and blood cholesterol, and improves lipid metabolism to suppress body fat formation and accumulation.

Meanwhile, mushrooms are in the spotlight as a raw material for beta-glucan because they contain a large amount of beta-glucan. Recently, methods for adding beta-glucan to coffee using mushrooms have been developed.

However, functional coffee sold commercially is manufactured by mixing mushroom extract with coffee solution, and does not enhance bioactive components through fermentation. In addition, coffee prepared in this way has a problem in that it has a mushroom-specific aroma that inhibits the original taste and aroma of the coffee.

Accordingly, there is a need for a coffee production method that can increase the beta-glucan content while maintaining the palatability of coffee.

The purpose of the present invention is to provide a method for producing coffee that can increase the beta-glucan content of coffee.

Additionally, the purpose of the present invention is to provide coffee with increased beta-glucan content.

In order to achieve the above-described object, the present invention includes the steps of soaking green coffee beans in water, mixing the seedling strains into the water-soaked green coffee beans, and heating the green beans mixed with the seedling strains at a temperature of 16 to 25° C., 50 to 70° C. A method for producing coffee containing beta-glucan can be provided, including culturing for 12 to 15 days at % humidity, drying the cultured green beans, and roasting the dried green beans.

In one embodiment, the seedling strain is prepared by mixing shiitake mushrooms, Cordyceps sinensis and cauliflower mushrooms to prepare a mushroom mixture, sterilizing the mushroom mixture, and adding shiitake mushroom powder, Cordyceps sinensis powder and cauliflower mushrooms to the sterilized mushroom mixture. Inoculating a mushroom powder containing a mixture of powders, spraying orange juice on the mushroom mixture inoculated with the mushroom powder, and spraying the mushroom mixture sprayed with the orange juice at a temperature of 16 to 20° C. and 50 to 70% of the mixture. It can be prepared through culturing in humidity for 12 to 15 days.

In one embodiment, the weight of the shiitake mushrooms is 80 to 90% of the total weight of the mushroom mixture, the weight of the Cordyceps sinensis is 5 to 15% of the total weight of the mushroom mixture, and the weight of the cauliflower mushrooms is: It may be 4 to 6% of the total weight of the mushroom mixture.

In one embodiment, the weight of the shiitake mushroom powder is 80 to 90% of the total weight of the mushroom powder, the weight of the Cordyceps sinensis powder is 5 to 15% of the total weight of the mushroom powder, and the weight of the cauliflower mushroom powder is 5 to 15% of the total weight of the mushroom powder. The weight may be 4 to 6% of the total weight of the mushroom powder.

Additionally, the present invention can provide coffee produced by the above method.

Additionally, the present invention can provide a coffee extract prepared by the above method.

According to the present invention, it is possible to provide coffee with increased beta-glucan content, as well as coffee with higher palatability compared to existing coffee.

Figures 1 to 8 are photographs showing the method of producing coffee according to the present invention.

Hereinafter, embodiments disclosed in the present specification will be described in detail with reference to the accompanying drawings. However, identical or similar components will be assigned the same reference numbers regardless of drawing symbols, and duplicate descriptions thereof will be omitted. Additionally, in describing the embodiments disclosed in this specification, if it is determined that detailed descriptions of related known technologies may obscure the gist of the embodiments disclosed in this specification, the detailed descriptions will be omitted. In addition, the attached drawings are only for easy understanding of the embodiments disclosed in this specification, and the technical idea disclosed in this specification is not limited by the attached drawings, and all changes included in the spirit and technical scope of the present invention are not limited. , should be understood to include equivalents or substitutes.

Terms containing ordinal numbers, such as first, second, etc., may be used to describe various components, but the components are not limited by the terms. The above terms are used only for the purpose of distinguishing one component from another.

Singular expressions include plural expressions unless the context clearly dictates otherwise.

In this specification, terms such as “comprise” or “have” are intended to indicate the presence of features, numbers, steps, operations, components, or a combination thereof described in the specification, but are not intended to indicate the presence of one or more other features or numbers. It should be understood that this does not exclude in advance the possibility of the existence or addition of steps, operations, components, or combinations thereof.

The present invention relates to coffee with increased beta-glucan content and a method for producing the same.

In this specification, 'coffee' refers to roasted fruit of a coffee tree or its powder.

In this specification, 'green coffee beans' refers to the fruit harvested from the coffee tree and then the skin removed.

In this specification, 'shiitake mushroom' is an edible mushroom of the oyster family, and is a mushroom that is parasitic on broad-leaved trees such as oak trees and chestnut trees, or is artificially cultivated.

In this specification, 'Cordyceps sinensis' refers to small mushrooms of the Cordyceps family that parasitizes insects and become hosts.

In this specification, 'caustic mushroom' refers to a mushroom of the cauliflower family that grows naturally on the cut stumps of coniferous trees or the edges of dead trees from summer to fall.

In this specification, 'beta-glucan raw material' refers to a composition obtained by mixing shiitake, Cordyceps sinensis, and cauliflower mushrooms.

Hereinafter, the coffee manufacturing method according to the present invention will be described in detail.

The production method according to the present invention includes (S1) soaking green coffee beans, (S2) mixing seedling strain powder with the soaked green beans, (S3) cultivating green coffee beans mixed with the seedling strains, (S4) cultivating. It may include drying the completed green beans and (S5) roasting the dried green beans.

(S1) step

In step S1, a step of soaking green coffee beans may be performed.

Green coffee beans can be used commercially available.

In one embodiment, the green coffee beans may be Kenya AA.

Add water to the green coffee beans and soak them for about 5 to 10 minutes. By soaking the green coffee beans, the seedling strain can be made to adhere well to the surface of the green coffee beans.

Meanwhile, the process of soaking green coffee beans can be performed at room temperature.

(S2) step

In step S2, a step of mixing seedling strain powder with soaked green coffee beans may be performed.

The seedling strain may be added in an amount of 40 to 60 g based on 1 kg of green coffee beans. In one embodiment, 50 g of the seedling strain may be added based on 1 kg of green coffee beans.

Meanwhile, the seedling strain may be a beta-glucan raw material. In one embodiment, the seedling strain may be a mixture of shiitake mushroom powder, Cordyceps sinensis powder, and cauliflower mushroom powder.

Furthermore, the seedling strain can be prepared by the following method.

First, prepare a mushroom mixture by mixing shiitake mushrooms, cordyceps and cauliflower mushrooms.

The weight of shiitake mushrooms may be 80 to 90% of the total weight of the mushroom mixture.

The weight of Cordyceps sinensis may be 5 to 15% of the total weight of the mushroom mixture.

The weight of flower mushrooms may be 4 to 6% of the total weight of the mushroom mixture.

Meanwhile, water may be added to the mushroom mixture. At this time, 30 to 40% of water may be added based on the total weight of the mushroom mixture.

Next, the mushroom mixture is sterilized. During the sterilization step, bacteria and fungi that may interfere with the growth of mycelium can be removed.

The sterilization process can be performed by placing the mushroom mixture in a tray and placing it in a sterilizer (steamer) at 95 to 100°C for 30 to 50 minutes. However, it is not limited to this, and other methods that can heat the mushroom mixture to 95 to 100 ° C can also be used.

Next, mushroom powder containing shiitake mushroom powder, Cordyceps sinensis powder, and cauliflower mushroom powder is inoculated into the sterilized mushroom mixture. Add the mushroom powder to the sterilized mushroom mixture and mix well. The mushroom powder addition step is preferably performed in a sterile room to prevent the mushroom mixture from being contaminated by germs, etc.

The weight of shiitake mushroom powder may be 80 to 90% of the total weight of the mushroom mixture.

The weight of Cordyceps sinensis powder may be 5 to 15% of the total weight of the mushroom mixture.

The weight of flower mushroom powder may be 4 to 6% of the total weight of the mushroom mixture.

Meanwhile, the mushroom powder can be replaced with beta-glucan raw material prepared according to the present invention.

Meanwhile, 50 to 70 g of the mushroom powder may be added based on 10 kg of mushroom mixture.

Next, spray orange juice onto the mushroom mixture with the mushroom powder added.

Orange juice can be prepared by cutting oranges into small pieces, placing them in a container, and then aging them at 40 to 60°C for 20 to 24 hours. Orange juice can be produced by ripening oranges and then squeezing them.

Orange juice can be applied to the surface of the mushroom mixture using a spray gun.

Orange juice is preferably applied in an amount of 1 to 5% based on the total weight of the mushroom mixture.

Orange juice creates fermenting bacteria and helps the mushroom mycelium grow well, shortening the ripening time of the mushroom mixture.

Next, do the mushroom mixture sprayed with orange juice.

The culturing step may take place in a ripening room for 12 to 15 days. At this time, the culture temperature may be 16 to 20°C. The present invention allows mushroom mixtures to be cultured at a rapid rate even at low temperatures of 16 to 20°C through orange juice injection.

Meanwhile, the humidity during cultivation may be 50 to 70%.

Finally, the cultured mushroom mixture is dried and ground.

The drying process may be performed at 70 to 80° C. for 20 to 30 hours.

Afterwards, the dried mushroom mixture can be ground into powder by putting it in a grinder. In one embodiment, the mushroom mixture may be ground to 200 mesh, but is not limited thereto.

The seedling strain prepared in the above manner is a beta-glucan raw material and can increase the beta-glucan content of coffee.

(S3) step

In step S3, a step of culturing green coffee beans mixed with the seedling strains may be performed.

The culturing step may take place in a ripening room for 12 to 15 days. At this time, the culture temperature may be 16 to 25°C.

Meanwhile, the humidity during cultivation may be 50 to 70%.

(S4) step

In step S4, a step of drying the green coffee beans whose culture has been completed may be performed.

The drying process may be performed at 70 to 80° C. for 20 to 30 hours.

(S5) step

In step S5, a step of roasting the dried green coffee beans may be performed.

In one embodiment, the roasting step may be performed at 250°C for 15 minutes using a roaster. However, the roasting step may be performed under various conditions depending on the type of green coffee beans and the taste and aroma of the coffee to be realized.

Hereinafter, with reference to the attached drawings, examples of manufacturing coffee according to the present invention, examples of experiments for analyzing the components of coffee according to the present invention, and examples of experiments for evaluating taste and aroma will be described.

Example - Production of coffee with increased beta-glucan content

10 kg of Kenya AA green beans were soaked in water for 10 minutes (Figure 1). Afterwards, 500 g of seedling strain powder was added to the soaked green beans and mixed well (Figure 2). Next, green coffee beans mixed with seedling strains were cultured in a maturation room for 15 days. At this time, the culture temperature was 16 to 25°C and the humidity was 50 to 70%. Figure 3 is a photograph of the 2nd day of culture, Figure 4 is a photograph of the 6th day of culture, Figure 5 is a photograph of the 9th day of culture, Figure 6 is a photograph of the 13th day of culture, and Figure 7 is a photograph of the 15th day of culture. Afterwards, the cultured mushroom mixture was placed in a dryer and dried at 70 to 80°C for about 24 hours. Finally, the dried green coffee beans were roasted at 250°C for 15 minutes (Figure 8).

Comparison example

The same green coffee beans as in the example were placed in a dryer and dried at 70 to 80°C for about 24 hours, then roasted at 250°C for 15 minutes.

Experiment Example 1 - Measurement of beta-glucan content

The roasted coffee was ground in two stages with a grinder (Virtuoso, Baratza), extracted with an espresso machine (Gaggia), and then freeze-dried. The freeze-dried coffee extract was used as a sample.

The beta-glucan content of the sample was determined using the Megazyme kit (Mushroom and Yeast b-glucan Assay Procedure K-YBGL) by adding 1.5 mL of 37% HCl to 100 mg of the sample, stirring in a 30°C water bath for 45 minutes, and adding 10 mL of tertiary distilled water. was added and stirred in a 100°C water bath for another 2 hours.

After cooling the reaction solution to room temperature, 10 mL of 2 N KOH was added and mixed. 0.2 M sodium acetate buffer (pH 5.0) was added to this mixture, the volume was quantified to 100 mL, and then centrifuged (1,500 × g, 10 minutes) to obtain the supernatant. To 0.1 mL of the supernatant, 0.1 mL of exo-1,3-b-glucanase (20U/mL) and b-glu-cosidase (4U/mL) solution was added and reacted in a water bath at 40°C for 60 minutes. 3 mL of GOPOD (glucose oxi-dase/peroxidase, Megazyme) reagent was added to this reaction solution, reacted at 40°C for 20 minutes, and the absorbance was measured at a wavelength of 510 nm and used to calculate the total glucan content.

Additionally, 2 mL of 2N KOH was added to 100 mg of the sample and stirred in an ice water bath for 20 minutes. To this reaction solution, 8 mL of 1.2 M sodium acetate buffer (pH 3.8) and 0.2 mL of amyloglucosidase (1630 U/mL) and invertase (500 U/mL) solution were added, stirred for 30 minutes in a water bath at 40°C, and centrifuged (1,500 °C). Xg, 10 minutes) to obtain a supernatant.

To 0.1 mL of the supernatant, 0.1 mL of 0.2 M sodium acetate buffer (pH 5.0) and 3 mL of GOPOD reagent were added, reacted at 40°C for 20 minutes, and the absorbance was measured at a wavelength of 510 nm and used to calculate a-glucan content. The measured absorbance of total glucan and a-glucan was calculated as content (%, w/w) using the absorbance of the reaction solution in which the standard glucose solution (1 mg/mL) was reacted with the GOPOD reagent. The b-glucan content was calculated by subtracting the a-glucan content from the total glucan content.

The beta-glucan content of the coffee extract according to the example was 2.53 ± 0.06 (w/w)%, and beta-glucan was not detected in the coffee extract according to the comparative example. Through this, it was confirmed that the beta-glucan content of the coffee extract increased when coffee was fermented with the seedling strain according to the present invention.

Experiment Example 2 - Comparison of sensory properties of coffee 1

In order to confirm whether the mushroom-specific odor due to seedling strain fermentation is recognized by consumers, it was confirmed whether the taste and aroma of coffee according to the present invention (Example) and coffee without seedling strain fermentation (Comparative Example) were different.

The coffee according to each of the examples and comparative examples was ground in two stages with a grinder (Virtuoso, Baratza), extracted with an espresso machine (Gaggia), and then mixed with water three times the volume of the extract to prepare a sample.

Meanwhile, a three-point test (Triangle Test) was conducted to evaluate sensory properties. Specifically, the three-point test is a method in which two of three samples are the same and the remaining one is a different sample, so that the evaluator selects the other sample and evaluates the preference of the selected one compared to the others. .

When the sample according to the example is A and the sample according to the comparative example is B, the combination of samples presented to the evaluator was ABB, BAB, BBA, BAA, ABA, and AAB.

The evaluators selected 30 applicants from among those working in the coffee-related industry.

As a result of the evaluation, 26 out of 30 people found different samples. Through this, it can be concluded that the coffee according to the present invention can be easily distinguished by consumers due to its unique taste and aroma.

Experiment Example 3 - Comparison of sensory properties of coffee 2

The coffee according to the present invention was evaluated for any differences in items such as aroma, sourness, bitterness, and musty smell compared to the comparative example.

The coffee according to each of the examples and comparative examples was ground in two stages with a grinder (Virtuoso, Baratza), extracted with an espresso machine (Gaggia), and then mixed with water three times the volume of the extract to prepare a sample.

The scale method (Likert 7 point scale) and preference test were used as evaluation methods.

Regarding the scaling method, evaluators tasted the samples and then scored each evaluation item. Specifically, the evaluation items were coffee aroma, sourness, bitterness, and musty smell, and were scored within the range of 1 (very bad) to 7 (very good).

Regarding the preference test, the overall preference was scored within the range of 1 point (very bad) to 7 points (very good).

The evaluators selected 30 applicants from among those working in the coffee-related industry.

The evaluation results are shown in Table 1 below.

Evaluation items Example Comparison example incense 4.54±1.24 4.01±1.76 Sour taste 2.21±1.45 3.65±1.34 bitter 4.23±1.99 3.16±1.39 A musty smell 2.45±1.23 2.12±1.65 preference 5.74±1.10 4.48±1.26

As a result of the evaluation, it can be confirmed that the musty smell felt in the coffee according to the present invention is not significantly different compared to the coffee of the comparative example that is not fermented. In addition, it can be confirmed that the coffee according to the present invention has a higher preference than the coffee in the comparative example that was not fermented.

Through the two sensory evaluations described above, it was confirmed that the taste and aroma of the coffee according to the present invention were easily distinguishable compared to non-fermented coffee, but the preference increased. According to the present invention, it is possible to provide coffee with increased beta-glucan content, as well as coffee with higher palatability compared to existing coffee.

Above, embodiments of the present invention have been described with reference to the attached drawings, but those skilled in the art will understand that the present invention can be implemented in other specific forms without changing its technical idea or essential features. You will be able to understand it. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive.

Claims (6)

In the method of producing coffee containing beta-glucan,
Step of soaking green coffee beans in water;
Mixing seedling strains with green coffee beans soaked in water;
Cultivating green coffee beans mixed with the seedling strains at a temperature of 16 to 25° C. and humidity of 50 to 70% for 12 to 15 days;
Drying the cultured green coffee beans; and
A method for producing coffee containing beta-glucan, comprising the step of roasting the dried green coffee beans. According to paragraph 1,
The seedling strain is,
Preparing a mushroom mixture by mixing shiitake mushrooms, Cordyceps sinensis, and cauliflower mushrooms;
sterilizing the mushroom mixture;
Inoculating the sterilized mushroom mixture with mushroom powder containing a mixture of shiitake mushroom powder, Cordyceps sinensis powder, and cauliflower mushroom powder;
Spraying orange juice on the mushroom mixture inoculated with the mushroom powder; and
A method for producing coffee containing beta-glucan, characterized in that it is produced by culturing the mushroom mixture sprayed with orange juice for 12 to 15 days at a temperature of 16 to 20 ° C. and humidity of 50 to 70%. According to paragraph 2,
The weight of the shiitake mushrooms is 80 to 90% of the total weight of the mushroom mixture,
The weight of the Cordyceps sinensis is 5 to 15% of the total weight of the mushroom mixture,
A method for producing coffee containing beta-glucan, characterized in that the weight of the flower mushrooms is 4 to 6% of the total weight of the mushroom mixture. According to paragraph 3,
The weight of the shiitake mushroom powder is 80 to 90% of the total weight of the mushroom powder,
The weight of the Cordyceps sinensis powder is 5 to 15% of the total weight of the mushroom powder,
A method for producing coffee containing beta-glucan, characterized in that the weight of the flower mushroom powder is 4 to 6% of the total weight of the mushroom powder. Coffee manufactured by the method of any one of claims 1 to 4. A coffee extract prepared by the method of any one of claims 1 to 4.