KR20240061820A - Manufacturing method of decaffeinated green coffee beens using fermented green coffee beans extract - Google Patents
Manufacturing method of decaffeinated green coffee beens using fermented green coffee beans extract Download PDFInfo
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- KR20240061820A KR20240061820A KR1020220143627A KR20220143627A KR20240061820A KR 20240061820 A KR20240061820 A KR 20240061820A KR 1020220143627 A KR1020220143627 A KR 1020220143627A KR 20220143627 A KR20220143627 A KR 20220143627A KR 20240061820 A KR20240061820 A KR 20240061820A
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- coffee beans
- decaffeinated
- fermented
- coffee
- green coffee
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/02—Treating green coffee; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/20—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
- A23F5/204—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof using enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/20—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
- A23F5/208—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof by extraction of the beans with water, aqueous solutions without organic or inorganic solvents, or aqueous coffee extract
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Tea And Coffee (AREA)
Abstract
본 발명은 백국균 및 황국균으로 발효된 커피 생두 추출액을 이용한 디카페인 발효 커피 생두의 제조방법에 관한 것으로서, 상기 커피 생두 추출액 발효시, 대추, 오미자 및 사과가 포함된 생약 추출물이 첨가되어 발효될 수 있다. 본 발명의 방법으로 제조된 디카페인 발효 커피 생두는 카페인 제거 과정에서 손실될 수 있는 수용성 아로마 성분 등이 백국균과 황국균의 발효와 생약 추출물의 첨가를 통해 보완되어 맛과 향미가 현저히 증진된다. The present invention relates to a method for producing decaffeinated fermented green coffee beans using coffee bean extract fermented with Baek chrysanthemum and Hwang chuk bacteria. When the coffee bean extract is fermented, herbal extracts containing jujube, Schisandra chinensis, and apple can be added and fermented. there is. The taste and flavor of the decaffeinated fermented coffee beans produced by the method of the present invention are significantly improved by complementing water-soluble aroma components that may be lost during the caffeine removal process through fermentation of Baek chrysanthemum and Hwang chrysanthemum and addition of herbal extracts.
Description
본 발명은 백국균 및 황국균으로 발효된 커피 생두 추출액을 이용하여 맛과 향미가 현저히 증진된 디카페인 발효 커피 생두의 제조방법에 관한 것이다. 상기 커피 생두 추출액 발효시, 대추, 오미자 및 사과가 포함된 생약 추출물이 첨가되어 발효될 수 있다. The present invention relates to a method for producing decaffeinated fermented green coffee beans with significantly improved taste and flavor using green coffee bean extract fermented with Baek chrysanthemum and Hwang chrysanthemum. When fermenting the green coffee bean extract, herbal extracts containing jujube, Schisandra chinensis, and apple may be added and fermented.
일반적으로, 커피는 커피나무에서 수확되는 생두를 볶은 원두를 물을 이용하여 성분을 추출하여 제조되는 음료로, 그 특유의 향과 맛으로 많은 소비자가 찾고 있으며, 국내 커피 수입량은 최근까지 꾸준히 증가되고 있는 추세이다. 최근에는 원두를 가공하여 향과 맛에 더하여 기능성을 제공하고자 하는 기술들이 개발되고 있으나, 기능성 원료의 맛과 향에 의해 커피 고유의 향과 맛이 유지되지 못하여, 커피 특유의 맛과 향에 따른 기호를 충족하지 못하게 되는 문제가 발생되고 있다.In general, coffee is a beverage produced by extracting ingredients from roasted green beans harvested from coffee trees using water. It is sought after by many consumers for its unique aroma and taste, and domestic coffee imports have been steadily increasing until recently. There is a trend. Recently, technologies have been developed to provide functionality in addition to aroma and taste by processing coffee beans. However, the unique aroma and taste of coffee cannot be maintained due to the taste and aroma of functional raw materials, so preference according to the unique taste and aroma of coffee Problems are arising that make it impossible to meet the requirements.
한편 커피 생두에는 주성분인 조당분 외에 수분, 회분, 지방, 조섬유, 조단백 및 카페인이 함유되어 있다. 특히, 커피에 다량 함유되어 있는 것으로 알려진 카페인은 강심작용과 이뇨작용 및 중추신경을 자극하는 각성작용을 가져, 적당량의 커피를 마시면 스트레스가 해소되고, 각성 정도가 향상되어 사고의 수행능력이 향상되며 피로가 해소되는 느낌을 갖게 하여 전세계적으로 많은 사람에게 애용되고 있다. 또한, 커피에 함유된 폴리페놀인 클로로겐산 등의 항산화물질이 체내의 혈당 조절 능력을 향상시켜 주고, 마그네슘 등의 미네랄 성분도 포함하고 있다고 알려져 있다.Meanwhile, green coffee beans contain moisture, ash, fat, crude fiber, crude protein, and caffeine in addition to the main ingredient, crude sugar. In particular, caffeine, which is known to be contained in large amounts in coffee, has a tonic, diuretic, and stimulating effect on the central nervous system. Drinking an appropriate amount of coffee relieves stress, improves alertness, and improves thinking performance. It is loved by many people around the world as it provides a feeling of relief from fatigue. In addition, it is known that antioxidants such as chlorogenic acid, a polyphenol contained in coffee, improve the body's ability to regulate blood sugar, and it also contains mineral components such as magnesium.
현대경제연구원에 따르면, 2017년 기준 우리나라 커피시장 규모는 11.7조원으로 1인당 연간 512잔 커피를 소비했으며 그 중 원두커피가 48억 잔으로 2위를 차지하고 있다. 국내 원두 소비량은 연간 약 15만 톤으로 세계 6위 규모에 달하며, 국내 커피시장이 성장함에 따라 고급화, 전문화, 세분화, 다양화되고 있다. 그러나, 현대인들의 카페인 과다 섭취로 인해, 신경과민, 흥분, 수면장애, 불면증, 골다공증, 심장병 등의 건강상의 문제가 발생하고 있다. According to the Hyundai Research Institute, the size of Korea's coffee market as of 2017 was 11.7 trillion won, with each person consuming 512 cups of coffee per year, of which coffee beans ranked second with 4.8 billion cups. Domestic coffee bean consumption is approximately 150,000 tons per year, ranking 6th in the world, and as the domestic coffee market grows, it is becoming more premium, specialized, segmented, and diversified. However, modern people's excessive consumption of caffeine is causing health problems such as nervousness, excitement, sleep disorders, insomnia, osteoporosis, and heart disease.
따라서, 커피 과다 섭취로 인한 건강상의 문제를 해결하기 위해, 카페인을 감소시킨 디카페인 커피가 제조되고 있다. 현재까지 알려진 디카페인 커피의 제조방법에는 간접용매법, 직접용매법, 필터를 이용하는 방법, 초임계 이산화탄소 추출법 등이 있다. 간접용매법은 원두를 물에 우선 적셔둔 후 물을 분리하고, 염화메틸렌 및 아세트산에틸 용매에 커피 원두를 적셔서 세척하고 이 과정에서 카페인을 제거한 다음 생두를 적실 때 사용한 물을 다시 부어 생두에 향과 맛을 입히는 방법이다. 또한, 직접용매법은 커피원두를 찐 후 곧바로 염화메틸렌 또는 아세트산에틸 용매에 담궈 카페인을 제거하는 방법이다. 이러한 용매법은 이들 용매의 끓는 점이 낮다는 점에서 고온에서 로스팅 되는 원두의 특성상 인체에 해를 끼치지는 않으나 염화메틸렌이나 아세트산에틸과 같은 유기용매를 사용하는 것에 대한 소비자의 거부감을 발생시키고, 이들 용매가 다양한 유기 성분과 결합할 수 있으므로 맛과 향이 많이 소실될 수밖에 없는 단점이 있다. 나아가 유기용매는 화학물질이므로 돌연변이 원인 또는 발암물질이 될 수 있는 가능성을 배제할 수 없는 문제점이 있기에 이제는 거의 사용하지 않는 방법이다. Therefore, in order to solve health problems caused by excessive coffee consumption, decaffeinated coffee with reduced caffeine is being produced. Methods for producing decaffeinated coffee known to date include indirect solvent method, direct solvent method, method using filters, and supercritical carbon dioxide extraction method. In the indirect solvent method, the coffee beans are first soaked in water, the water is separated, the coffee beans are soaked in methylene chloride and ethyl acetate solvent and washed. Caffeine is removed in this process, and then the water used to soak the green beans is poured back in to add flavor to the green beans. It's a way to add flavor. Additionally, the direct solvent method is a method of steaming coffee beans and then immediately immersing them in methylene chloride or ethyl acetate solvent to remove caffeine. This solvent method does not cause harm to the human body due to the nature of coffee beans roasted at high temperatures in that these solvents have a low boiling point, but it causes consumer reluctance to use organic solvents such as methylene chloride or ethyl acetate. Since it can combine with various organic ingredients, it has the disadvantage of losing a lot of its taste and aroma. Furthermore, since organic solvents are chemicals, the possibility that they may cause mutations or become carcinogens cannot be ruled out, so this method is rarely used anymore.
초임계 이산화탄소 추출법은 200기압과 31℃에서 액체와 같은 상태가 되는 이산화탄소를 원두에 투입시켜 카페인을 용해시키는 방법이고, 용해된 카페인을 활성탄소 흡착, 증류, 재결정 등 방식으로 분리하는 방법으로 이 공법은 유해 물질이 남지 않아 카페인을 효과적으로 분리할 수 있는 방법이지만 높은 비용으로 잘 활용되지 않는다. The supercritical carbon dioxide extraction method is a method of dissolving caffeine by injecting carbon dioxide, which is in a liquid state at 200 atmospheres and 31°C, into coffee beans, and separating the dissolved caffeine by activated carbon adsorption, distillation, and recrystallization. is an effective method of separating caffeine as it leaves no harmful substances behind, but is not widely used due to its high cost.
근래에 가징 많이 사용하는 디카페인 방법은 스위스 워터 프로세스로 알려진 것이다. 1930년대 초에 스위스에서 개발된 이 공법은 커피 생두를 뜨거운 물에 침지시켜, 커피 맛의 요소가 되는 다양한 아로마 성분들(화합물 등)과 카페인이 과포화 상태가 되기 한 생두 추출액을 제조 후, 이 생두 추출액에서 탄소 필터를 이용하여 카페인 성분만을 제거하는 것이 가장 큰 특징이다. 이렇게 카페인 성분이 제거된 생두 추출액에 새로운 생두를 침지시켜, 새로 침지된 생두와 기존의 생두 추출액 사이의 카페인 농도차로 인해, 새로 침지된 생두 내의 카페인이 제거되는 원리를 이용한다. 이 방법은 현재 다수의 국내 커피전문점에서 활용하는 방법이다. The most widely used decaffeination method these days is known as the Swiss Water Process. This method, developed in Switzerland in the early 1930s, involves immersing green coffee beans in hot water to produce a green bean extract that is supersaturated with various aroma components (compounds, etc.) that contribute to the taste of coffee and caffeine. The biggest feature is that only the caffeine component is removed from the extract using a carbon filter. New green coffee beans are immersed in the green bean extract from which the caffeine component has been removed, and the caffeine concentration difference between the newly soaked green beans and the existing green bean extract is used to remove caffeine from the newly soaked green coffee beans. This method is currently used in many domestic coffee shops.
그러나 이 워터 프로세스 방법도 역시 물에 침지시키는 과정에서 수용성 아로마 성분의 손실이 일어나기 때문에 맛과 향의 저하로 소비자의 선호도가 낮은 문제점이 개선해야 할 점으로 인식되어 왔다. However, since this water process method also causes loss of water-soluble aroma components during the immersion process, the problem of low consumer preference due to deterioration of taste and aroma has been recognized as a point that needs to be improved.
이에 본 발명자들은 이와 같이 디카페인 생두의 품질을 개선 시키기 위해 연구를 거듭하던 바, 백국균과 황국균으로 발효된 생두를 이용하여 카페인 제거용 액상을 얻고, 상기 액상에 기본 생두를 침지시켜 카페인 제거를 하면서 생약 추출물을 첨가하는 단계를 추가함으로써, 최종 제조된 디카페인 생두의 맛과 풍미 또한 증강되었음을 확인하여 본 발명을 완성할 수 있게 되었다. Accordingly, the present inventors have been conducting research to improve the quality of decaffeinated green coffee beans, and have obtained a liquid for caffeine removal using green coffee beans fermented with Baek-Guk-Guk-Bacillus and Hwang-Guk-Guk-Bacillus, and immersed basic green coffee beans in the liquid to remove caffeine. By adding the step of adding herbal extract while doing so, it was confirmed that the taste and flavor of the final produced decaffeinated green coffee beans were also enhanced, making it possible to complete the present invention.
본 발명의 목적은 백국균 및 황국균으로 발효된 커피 생두 추출액을 이용하여 맛과 향미가 현저히 증진된 디카페인 발효 커피 생두의 제조방법을 제공하는 데에 있다. 상기 커피 생두 추출액 발효시, 대추, 오미자 및 사과가 포함된 생약추출물이 첨가되어 발효될 수 있다.The purpose of the present invention is to provide a method for producing decaffeinated fermented green coffee beans with significantly improved taste and flavor using green coffee bean extract fermented with Baek chrysanthemum and Hwang chrysanthemum. When fermenting the green coffee bean extract, herbal extracts containing jujube, Schisandra chinensis, and apple may be added and fermented.
본 발명은 백국균 및 황국균으로 발효된 커피 생두 추출액을 이용하여 맛과 향미가 현저하게 증진된 디카페인 발효 커피 생두의 제조방법에 관한 것이다. The present invention relates to a method of producing decaffeinated fermented green coffee beans with significantly improved taste and flavor using green coffee bean extract fermented with Baek chrysanthemum and Hwang chrysanthemum.
상기 커피 생두 추출액 발효시, 대추, 오미자 및 사과가 포함된 생약추출물이 첨가되어 발효될 수 있다.When fermenting the green coffee bean extract, herbal extracts containing jujube, Schisandra chinensis, and apple may be added and fermented.
바람직하게는, 본 발명은, Preferably, the present invention:
(제1단계) 커피 생두를 카페인 제거용 용액에 1차 침지하는 단계; (Step 1) First immersing green coffee beans in a decaffeination solution;
(제2단계) 상기 제1단계에서 침지에 사용한 액상을 제거하고, 액상이 제거된 커피 생두를 백국균 및 황국균으로 발효된 향미 증진용 용액에 2차 침지하는 단계; (Second step) Removing the liquid used for immersion in the first step, and secondly immersing the green coffee beans from which the liquid was removed in a flavor enhancing solution fermented with Chrysanthemum fungus and Chrysanthemum aureus;
(제3단계) 2차 침지에 사용한 액상을 제거하고, 액상이 제거된 발효 커피 생두를 건조하는 단계;(Third step) removing the liquid used for secondary steeping and drying the fermented green coffee beans from which the liquid was removed;
를 포함하여 디카페인 발효 커피 생두를 제조하는 것을 특징으로 한다. It is characterized by producing decaffeinated fermented coffee beans, including.
상기 카페인 제거용 용액은, 커피 생두를 물에 침지하여 얻은 커피 생두 추출액에서 카페인을 제거한 액상인 것을 특징으로 한다. 상기 카페인은 커피 생두 추출액을 활성탄 필터로 여과하여 제거할 수 있다. The caffeine removal solution is characterized in that it is a liquid obtained by removing caffeine from green coffee bean extract obtained by immersing green coffee beans in water. The caffeine can be removed by filtering the green coffee bean extract through an activated carbon filter.
상기 향미 증진용 용액은 상기 카페인 제거용 용액에 생약 추출물을 첨가하고 백국균 및 황국균으로 발효한 것일 수 있다. 바람직하게는 상기 향미 증진용 용액은 카페인 제거용 용액 100 중량부 기준으로 생약 추출물 50~200 중량부가 첨가되어 백국균 및 황국균으로 발효된 것일 수 있다. 이 때, 백국균 및 황국균은 카페인 제거용 용액 100 중량부 기준 0.01~1 중량부가 첨가될 수 있다. The flavor enhancing solution may be obtained by adding herbal extract to the caffeine removal solution and fermenting it with Baek chrysanthemum and Hwang chrysanthemum bacteria. Preferably, the flavor enhancing solution may be one in which 50 to 200 parts by weight of herbal extract is added based on 100 parts by weight of the caffeine removal solution and fermented with Baek chrysanthemum and Chrysanthemum chinensis. At this time, 0.01 to 1 part by weight of Baek chrysanthemum and Hwang chrysanthemum may be added based on 100 parts by weight of the solution for removing caffeine.
또한 발효균주로서 상기 백국균과 황국균에 효모가 첨가될 수도 있다. 효모의 혼합으로 디카페인 생두의 발효시 더 풍부하고 묵직한 바디감이 생성될 수 있다. 각 균주의 혼합시, 균주는 동일 중량으로 혼합되거나, 백국균과 황국균이 약 4:4 내지 4:6의 혼합비로 혼합될 수도 있다. 효모가 첨가될 때 효모는 백국균과 황국균의 혼합균주를 1 중량부라 할 때, 0.1~2 중량부가 포함될 수 있다. Additionally, yeast may be added to the White Chrysanthemum and Yellow Chrysanthemum bacteria as fermentation bacteria. By mixing yeast, a richer and heavier body can be created during the fermentation of decaffeinated green coffee beans. When mixing each strain, the strains may be mixed at the same weight, or White Chrysanthemum and Hwang Chrysanthemum may be mixed at a mixing ratio of about 4:4 to 4:6. When yeast is added, 0.1 to 2 parts by weight of yeast may be included, assuming 1 part by weight of a mixed strain of White Chrysanthemum and Yellow Chrysanthemum.
상기 생약 추출물은 대추, 오미자 및 사과 혼합물의 착즙액의 농축액일 수 있으며, 대추 착즙액, 오미자 착즙액 및 사과 착즙액의 농축액일 수 있다. 이 때, 바람직하게는 대추 6 중량부 기준으로, 오미자 0.6~3 중량부 및 사과 1~3.4 중량부가 포함된 것의 착즙액일 수 있다. 또한 상기 농축액은 착즙 후, 착즙액의 수분이 약 50~60 중량%로 제거된 것일 수 있다. The herbal extract may be a concentrate of a mixture of jujube, Schisandra chinensis, and apple juice, and may be a concentrate of jujube juice, Schisandra chinensis juice, and apple juice. At this time, it may preferably be a juice containing 0.6 to 3 parts by weight of Schisandra chinensis and 1 to 3.4 parts by weight of apple, based on 6 parts by weight of jujube. In addition, the concentrate may be one in which about 50 to 60% by weight of moisture in the juice has been removed after extraction.
상기 대추 6 중량부 기준으로 오미자가 0.6 중량부 미만이거나 사과가 1 중량부 미만일 경우, 디카페인 발효 커피 생두의 풍미 개선이 되기보다 생두 자체의 맛을 나쁘게 하거나 발효 과정을 저해할 수 있어 바람직하지 않을 수 있다. 또한, 대추 6 중량부 기준으로 오미자가 3 중량부를 초과하거나 사과가 3.4 중량부를 초과해도 발효 효과가 잘 나타나지 않아 생두의 풍미 개선이 잘 되지 않을 수 있다. If Schisandra chinensis is less than 0.6 parts by weight or apple is less than 1 part by weight based on 6 parts by weight of jujube, it may worsen the taste of the green beans themselves or inhibit the fermentation process rather than improving the flavor of decaffeinated fermented coffee beans, which is not desirable. You can. In addition, even if Schisandra chinensis exceeds 3 parts by weight or apple exceeds 3.4 parts by weight based on 6 parts by weight of jujube, the fermentation effect is not observed and the flavor of the green coffee beans may not be improved well.
제1단계의 1차 침지는 커피 생두를 20~40℃의 카페인 제거용 용액에 4~6 시간 침지하여 커피의 카페인을 제거하는 단계이다. 카페인 제거용 용액의 중량은 크게 제한되지는 않으나 커피 생두 중량의 1~2배가 적절하다. The primary steeping in the first step is to remove caffeine from coffee by immersing green coffee beans in a decaffeination solution at 20 to 40°C for 4 to 6 hours. The weight of the solution for removing caffeine is not greatly limited, but 1 to 2 times the weight of green coffee beans is appropriate.
제2단계의 2차 침지는 커피 생두를 20~40℃의 향미 증진용 용액에 4~6 시간 침지할 수 있다. 향미 증진용 용액의 중량은 크게 제한되지는 않으나 커피 생두 중량의 1~20배가 적절하다. The secondary immersion in the second step can be done by immersing green coffee beans in a flavor enhancing solution at 20-40°C for 4-6 hours. The weight of the flavor enhancing solution is not greatly limited, but is preferably 1 to 20 times the weight of green coffee beans.
본 발명에서 사용하는 커피 생두는 아라비카 품종의 브라질산 또는 콜롬비아 생두일 수 있다. 상기 커피 생두는 신맛이 적고 고소한 견과류의 맛이 나는 것이 특징인데, 본 발명의 제조방법에서 발효를 통해 풍성한 맛을 내는 신맛을 증가시켜 복합적인 향미를 부여할 수 있다. The green coffee beans used in the present invention may be Arabica beans from Brazil or Colombia. The green coffee beans are characterized by a low sour taste and a savory nutty taste. In the production method of the present invention, the sour taste that produces a rich taste can be increased through fermentation to impart a complex flavor.
이하, 본 발명을 상세하게 설명한다.Hereinafter, the present invention will be described in detail.
본 발명에서, 카페인 제거용 용액의 제조를 위해, 생두 추출물로부터 카페인을 제거할 때 상용화된 활성탄 필터(carbon filter)를 사용할 수 있다. 활성탄 필터를 사용할 때, 다공성 구조로 인해 분자량이 큰 카페인이 활성탄에 흡착되어 제거되고, 작은 입자구조를 가진 수용성 성분, 오일 등 향미 성분은 활성탄 필터를 통과한다. 또한 추출물 제조용 용수 내에 남아있을 수도 있는 이물질이나 잔류염소, 수은이나 납 같은 중금속을 제거해 주어 냄새와 맛도 좋게 할 수 있다. In the present invention, to prepare a solution for removing caffeine, a commercially available activated carbon filter can be used to remove caffeine from green coffee extract. When using an activated carbon filter, caffeine with a large molecular weight is adsorbed to the activated carbon and removed due to the porous structure, and flavor components such as water-soluble ingredients and oils with a small particle structure pass through the activated carbon filter. In addition, it can improve odor and taste by removing foreign substances, residual chlorine, and heavy metals such as mercury and lead that may remain in the water used for extract production.
또한 본 발명에서 생약 추출물은 각 원료를 착즙 후 얻은 착즙액을 통상적인 초고속진공저온추출, 농축기를 이용하여 수분 함량을 약 40~60 중량% 제거하여 농축함으로써 제조할 수 있다. In addition, in the present invention, the herbal extract can be manufactured by removing the moisture content by about 40 to 60% by weight and concentrating the juice obtained after squeezing each raw material using a conventional ultra-high-speed vacuum low-temperature extraction and concentrator.
상기 백국균(Aspergillus kawachii)은 술의 제조에 사용되는 많이 사용되고 있는 누룩균이고, 구연산을 생성하여 발효취가 억제되고 청량감을 더하며, pH를 3까지 떨어뜨려서 잡균의 생성을 막아 안정적으로 발효를 유지하게 하는 기능을 한다. Aspergillus kawachii is a widely used yeast fungus used in the production of alcohol. It produces citric acid, suppresses fermentation odor and adds a refreshing feeling, and lowers the pH to 3 to prevent the production of miscellaneous bacteria to maintain stable fermentation. It functions to do so.
상기 황국균(Aspergillus oryzae)은 단백질을 펩타이드와 아미노산으로 분해하여 감칠맛을 내게 하며 전분을 분해하여 포도당과 같은 단맛을 나게 한다. Aspergillus oryzae breaks down proteins into peptides and amino acids to create a savory taste, and breaks down starch to create a sweet taste like glucose.
본 발명에서는 이러한 백국균과 황국균의 발효 효능을 커피 생두에 접목하여 커피의 맛에 신맛, 단맛, 감칠맛을 보다 풍부하게 부여하고 쓴 맛을 내는 성분을 줄인다. In the present invention, the fermentation effect of Baek Chrysanthemum and Hwang Chrysanthemum is applied to green coffee beans to provide richer sourness, sweetness, and umami to the taste of coffee and to reduce components that cause bitter taste.
본 발명의 디카페인 발효 커피 생두는 카페인 함량이 10~99중량%가 감소된 것일 수 있다. 바람직하게는 카페인 함량이 10중량% 이상 감소된 커피일 수 있고, 20중량% 이상 감소된 커피일 수 있고, 카페인 함량이 30중량% 이상 감소된 커피일 수 있고, 카페인 함량이 50중량% 이상 감소된 커피일 수 있고, 카페인 함량이 60중량% 이상 감소된 커피일 수 있고, 카페인 함량이 70중량% 이상 감소된 커피일 수 있고, 카페인 함량이 80중량% 이상 감소된 커피일 수 있고, 카페인 함량이 90중량% 이상 감소된 커피일 수 있고, 카페인 함량이 95중량% 이상 감소된 커피일 수 있으며, 카페인 함량이 99% 이상 감소된 커피일 수 있다. The decaffeinated fermented coffee beans of the present invention may have a caffeine content reduced by 10 to 99% by weight. Preferably, it may be coffee with the caffeine content reduced by more than 10% by weight, it may be coffee with the caffeine content reduced by more than 20% by weight, it may be coffee with the caffeine content reduced by more than 30% by weight, and the caffeine content is reduced by more than 50% by weight. It may be coffee with the caffeine content reduced by more than 60% by weight, it may be coffee with the caffeine content reduced by more than 70% by weight, it may be coffee with the caffeine content reduced by more than 80% by weight, and the caffeine content may be reduced by more than 80% by weight. This may be coffee with the caffeine content reduced by more than 90% by weight, it may be coffee with the caffeine content reduced by more than 95% by weight, or it may be coffee with the caffeine content reduced by more than 99%.
발효균주에 의해 분비되는 셀룰라제 (cellulase), 프로테아제(protease), 아밀라제 (amylase), 리파아제 (lipase) 등의 효소는 커피 생두를 아미노산, 단당류, 지방산 등으로 전화시키고, 이로 인해 커피의 최종적인 향미는 당류, 지방, 단백질 등의 작은 분자로의 분해, 로스팅을 통한 반응과 생성된 작은 분자들의 마이야르 (maillard) 반응 및 스트렉커 (Strecker) 분해 등에 의해 결정된다. 프로테아제는 커피의 쓴맛을 절감하고, 아밀라제는 단맛을 증가시키고, 리파아제는 커피의 깊은 맛, 바디감을 풍부하게 하는 효과가 있다. Enzymes such as cellulase, protease, amylase, and lipase secreted by fermenting bacteria convert green coffee beans into amino acids, monosaccharides, fatty acids, etc., which gives the final flavor of coffee. is determined by the decomposition of sugars, fats, proteins, etc. into small molecules, reactions through roasting, and Maillard reaction and Strecker decomposition of the small molecules produced. Protease reduces the bitter taste of coffee, amylase increases sweetness, and lipase has the effect of enriching the deep taste and body of coffee.
본 발명을 통해 제조된 디카페인 발효 커피 생두에는 커피의 다양한 수용성 다양한 성분을 포함할 수 있다. 커피의 수용성 물질은 커피의 아로마, 커피의 단맛, 커피의 신맛과 같은 대부분의 커피 플레이버를 담당한다. 수용성 성분은 수용성 고형분 등을 포함할 수 있다. 수용성 성분은 다양한 아미노산, 당분, 핵산, 폴리페놀, 플라보놀, 비타민, 무기질 등을 포함할 수 있다. 또한, 본원의 상기 커피 추출물에는 지용성 성분도 포함할 수 있다. 커피의 지용성 성분은 커피의 바디감과 진한 맛을 담당한다.The decaffeinated fermented coffee beans produced through the present invention may contain various water-soluble components of coffee. Water-soluble substances in coffee are responsible for most of the coffee flavors, such as the aroma, sweetness, and sourness of coffee. Water-soluble components may include water-soluble solids, etc. Water-soluble ingredients may include various amino acids, sugars, nucleic acids, polyphenols, flavonols, vitamins, minerals, etc. In addition, the coffee extract of the present application may also include fat-soluble components. The fat-soluble components of coffee are responsible for the body and rich taste of coffee.
이와 같은 커피 아로마 성분은 다량의 화학적 화합물들로 구성된다. 이들 화합물의 휘발성은 다양하며, 이들은 휘발성에 따라 분류될 수 있다. 고휘발성 커피 아로마 화합물의 예는 메탄티올, 다이메틸설파이드, 다이메틸다이설파이드, 메틸프로파날, 2-메틸부타날, 3-메틸부타날, 2-메틸-푸란, 및 N-메틸-피롤이고; 저휘발성 커피 아로마 화합물의 예는 2-에틸-5-메틸피라진, 2-에틸-6-메틸피라진, 트라이메틸피라진, 2-에틸-3,5-다이메틸피라진, 2-에틸-3,6-다이메틸피라진, 2,3-다이에틸-5-메틸피라진, 피리딘, 푸르푸랄, 푸르푸릴알코올, 5-메틸푸르푸랄, 과이어콜, 에틸과이어콜, 비닐과이어콜 및 아세트산이다. 모든 이러한 화합물은 커피 아로마의 일부로서 확인되었고, 본 발명의 커피 아로마 성분은 이들을 1종 이상 포함할 수 있다.These coffee aroma components are composed of a large amount of chemical compounds. The volatility of these compounds varies, and they can be classified according to their volatility. Examples of highly volatile coffee aroma compounds are methanethiol, dimethylsulfide, dimethyldisulfide, methylpropanal, 2-methylbutanal, 3-methylbutanal, 2-methyl-furan, and N-methyl-pyrrole; Examples of low volatility coffee aroma compounds are 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6- They are dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, pyridine, furfural, furfuryl alcohol, 5-methylfurfural, guaiacol, ethyl guaiacol, vinyl guaiacol and acetic acid. All of these compounds have been identified as part of coffee aroma, and the coffee aroma component of the present invention may include one or more of them.
본 발명의 방법으로 제조된 디카페인 발효 커피 생두는 이 후, 그대로 보관 및 유통해도 되며, 필요에 따라 로스팅 후 보관 및 유통을 해도 좋다. The decaffeinated fermented coffee beans produced by the method of the present invention may then be stored and distributed as is, or, if necessary, may be stored and distributed after roasting.
로스팅을 위한 로스터기는 열풍을 제공하는 열풍제공수단과, 복사열을 제공하고 원적외선을 조사하는 할로겐램프가 구비되는 로스터기를 이용하는 것이 바람직하다. 또한, 로스팅 정도는 발효 상태의 생두가 갖는 특징을 살리기 위해 미디엄(Medium) 로스팅인 것이 바람직하며, 보다 상세하게는 Coffee roast degree analyzer(CM100, lighttells, Zhubei City, Taiwan)로 Agtron 값을 측정하여, 스페셜티 커피 협회(The Specialty Coffee Association, SCA)의 기준에 따라 Agrton 값이 20~30인 경우 Very dark, 45~49인 경우 Moderately dark, 50~60인 경우 Medium, 60~70인 경우 Light medium으로 나뉘며, 상기와 같은 분류에서 미디엄(Medium) 로스팅인 경우에 다크 로스팅과 비교하여 총 폴리페놀 및 총 플라보노이드 함량이 높아, TEAC, DPPH radical 소거 활성을 향상시킬 수 있고, 또한 라이트 로스팅과 비교하였을 때 산미가 적어 대중적으로 선호가 높은 적정 산미를 갖는 커피원두를 제공할 수 있으므로 보다 바람직하다.It is preferable to use a roaster for roasting that is equipped with a hot air supply means that provides hot air and a halogen lamp that provides radiant heat and irradiates far infrared rays. In addition, the degree of roasting is preferably medium to preserve the characteristics of green coffee beans in a fermented state. In more detail, the Agtron value is measured using a coffee roast degree analyzer (CM100, lighttells, Zhubei City, Taiwan). According to the standards of the Specialty Coffee Association (SCA), if the Agrton value is 20 to 30, it is classified as Very dark, if the Agrton value is 45 to 49, it is Moderately dark, if it is 50 to 60, it is Medium, and if it is 60 to 70, it is Light medium. In the above classification, medium roasting has a higher total polyphenol and total flavonoid content compared to dark roasting, which can improve TEAC and DPPH radical scavenging activity, and also has lower acidity compared to light roasting. This is more preferable because it can provide coffee beans with an appropriate acidity that is popularly preferred.
본 발명은 백국균 및 황국균으로 발효된 커피 생두 추출액을 이용한 디카페인 발효 커피 생두의 제조방법에 관한 것으로서, 상기 커피 생두 추출액 발효시, 대추, 오미자 및 사과가 포함된 생약 추출물이 첨가되어 발효될 수 있다. 본 발명의 방법으로 제조된 디카페인 발효 커피 생두는 카페인 제거 과정에서 손실될 수 있는 수용성 아로마 성분 등이 백국균과 황국균의 발효와 생약 추출물의 첨가를 통해 보완되어 맛과 향미가 현저히 증진된다. The present invention relates to a method for producing decaffeinated fermented green coffee beans using coffee bean extract fermented with Baek chrysanthemum and Hwang chuk bacteria. When the coffee bean extract is fermented, herbal extracts containing jujube, Schisandra chinensis, and apple can be added and fermented. there is. The taste and flavor of the decaffeinated fermented coffee beans produced by the method of the present invention are significantly improved by supplementing water-soluble aroma components that may be lost during the caffeine removal process through fermentation of Baek chrysanthemum and Hwang chrysanthemum and addition of herbal extracts.
특히 본 발명의 디카페인 커피 생두 제조방법에서, 백국균은 발효 시 구연산을 생산하여 산미와 청량감을 주면서, 오염균의 생성을 방지하여 보다 안정적인 발효를 유지하게 하고, 황국균의 이용으로 인해 커피 생두에 풍부한 단백질을 펩타이드와 아미노산으로 분해하면서 감칠맛을 내는 물질을 생성하게 한다. 이 외에도 발효를 통한 생두의 전분 분해과정은 포도당을 생성하게 하여 단맛을 부여한다. 일반적으로 황국균은 발효공정을 통해, 단백질, 비타민, 셀레늄, 칼슘 등의 영양소 흡수율을 향상시킬 수 있고, 아미노산의 일종이고 간 해독작용인 메티오닌을 생성시키며, 리신, 리놀레산, 이소플라본 등을 생선한다. 또한 다당류인 이눌린 등을 형성시킨다. 이러한 작용으로 다양한 질환이 예방과 면역력 강화 등에 효능을 주고 혈당 조절 등이 있다고 알려져 있기에, 본 발명에서도 생두의 발효를 통해 이러한 효과를 기대할 수 있다. 덧붙여 수면 보조 기능이 있는 생약 추출물(착즙액)을 적용한 본 발명의 방법으로 제조된 디카페인 발효 커피 생두의 이용시, 소량의 카페인에도 민감한 반응을 보이는 이들에게 숙면을 유도할 수 있는 장점이 있다. In particular, in the method of producing decaffeinated coffee beans of the present invention, Baek chrysanthemum produces citric acid during fermentation, providing acidity and a refreshing feeling, and preventing the creation of contaminating bacteria to maintain a more stable fermentation. It breaks down abundant proteins into peptides and amino acids to produce substances that give off a savory taste. In addition, the starch decomposition process of green coffee beans through fermentation produces glucose, which gives it a sweet taste. In general, through the fermentation process, Hwanggukgyun can improve the absorption rate of nutrients such as protein, vitamins, selenium, and calcium. It produces methionine, a type of amino acid and detoxifies the liver, and produces lysine, linoleic acid, and isoflavones. It also forms polysaccharides such as inulin. Since this effect is known to be effective in preventing various diseases, strengthening immunity, and controlling blood sugar levels, the present invention can also expect these effects through fermentation of green coffee beans. In addition, the use of decaffeinated fermented coffee beans produced by the method of the present invention using herbal extracts (squeezed juice) with a sleep-assisting function has the advantage of inducing a good night's sleep in those who are sensitive to even small amounts of caffeine.
도 1은 아라비카 품종의 콜롬비아산 커피 생두를 본 발명의 실시예 1의 방법으로 디카페인 커피 생두로 제조한 후 미디엄 로스팅하여 얻은 원두 18g을, 9bar 압력의 에스프레소 머신에서 30초 동안 50ml 추출한 에스프레소 샷에 대해 카페인 함량을 HPLC로 분석한 결과다 (결과 : 불검출).
도 2는 아라비카 품종의 콜롬비아산 커피 생두를 가스 크로마토그래피로 아로마 성분을 분석한 결과이다.
도 3은 아라비카 품종의 콜롬비아산 커피 생두를 비교예 11의 워터 프로세스 방법을 이용하여 디카페인 커피 생두로 제조한 후 가스 크로마토그래피로 아로마 성분을 분석한 결과이다.
도 4는 아라비카 품종의 콜롬비아산 커피 생두를 본 발명의 실시예 1의 방법으로 디카페인 커피 생두로 제조한 후 가스 크로마토그래피로 아로마 성분을 분석한 결과이다. Figure 1 shows 18 g of coffee beans obtained by medium roasting Colombian green coffee beans of the Arabica variety into decaffeinated coffee beans by the method of Example 1 of the present invention, and 50 ml of coffee beans extracted for 30 seconds in an espresso machine with a pressure of 9 bar. This is the result of analyzing the caffeine content using HPLC (result: not detected).
Figure 2 shows the results of analyzing the aroma components of Colombian coffee beans of the Arabica variety using gas chromatography.
Figure 3 shows the results of analyzing the aroma components by gas chromatography after producing decaffeinated green coffee beans from Colombian Arabica variety using the water process method of Comparative Example 11.
Figure 4 shows the results of analyzing the aroma components by gas chromatography after producing green Colombian coffee beans of the Arabica variety into green decaffeinated coffee beans by the method of Example 1 of the present invention.
이하 본 발명의 바람직한 실시예를 상세히 설명하기로 한다. 그러나, 본 발명은 여기서 설명되는 실시예에 한정되지 않고 다른 형태로 구체화될 수도 있다. 오히려, 여기서 소개되는 내용이 철저하고 완전해지도록, 당업자에게 본 발명의 사상을 충분히 전달하기 위해 제공하는 것이다. Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, it is provided to ensure that the content introduced here is thorough and complete, and to sufficiently convey the spirit of the present invention to those skilled in the art.
<제조예 1. 카페인이 제거된 커피 생두 추출액 제조 - 카페인 제거용 용액 및 향미 증진용 용액 준비 단계> <Preparation Example 1. Preparation of decaffeinated green coffee bean extract - preparation steps for decaffeination removal solution and flavor enhancement solution>
제조예 1-1. 카페인 제거용 용액 준비Production Example 1-1. Preparing solutions to remove caffeine
아라비카 품종의 콜롬비아 커피 생두 1kg 기준으로 물 1.5kg에 5시간 동안 침지하여 커피 생두의 수용성 성분, 아로마 성분 및 카페인이 추출되게 하였다. Based on 1 kg of Colombian coffee beans of the Arabica variety, they were soaked in 1.5 kg of water for 5 hours to extract the water-soluble components, aroma components, and caffeine of the green coffee beans.
이렇게 5시간의 추출 후, 커피 생두 추출액을 얻었다. 생두를 침지할 때의 물의 온도는 100℃의 끓는 물을 넣어서 온도를 별도로 가하지 않고 그대로 생두의 성분이 추출되게 하였다. After 5 hours of extraction, green coffee bean extract was obtained. The temperature of the water when immersing the green coffee beans was boiling water of 100°C, so that the ingredients of the green coffee beans were extracted as is without additional temperature.
이 후, 추출에 사용한 생두를 버리고, 액상만을 수거한 후, 활성탄 필터(carbon filter)를 사용하여 카페인만을 제거함으로써, 커피 생두 추출액을 얻었다. Afterwards, the green coffee beans used for extraction were discarded, only the liquid was collected, and only the caffeine was removed using an activated carbon filter, thereby obtaining a green coffee bean extract.
상기 추출액에는 커피의 수용성 성분 및 아로마 성분이 모두 포함되어 있지만 카페인은 전혀 없기에, 상기 추출액에 새로운 생두를 첨가할 경우, 새로운 생두에 포함된 커피의 다른 성분은 그대로 생두 안에 잔류하게 되고, 카페인만이 삼투압의 차이로 인해 상기 추출액 내로 방출되고, 이렇게 추출액 내에 첨가된 새로운 생두가 디카페인 생두가 된다. The extract contains all the water-soluble components and aroma components of coffee, but does not contain any caffeine. Therefore, when new green beans are added to the extract, other coffee components contained in the new green beans remain in the green beans, and only caffeine is used. Due to the difference in osmotic pressure, it is released into the extract liquid, and the new green coffee beans added to the extract liquid become decaffeinated green coffee beans.
따라서 디카페인 커피 생두 제조에 사용할 때, 카페인 외의 다른 성분은 이론적으로 제거하지 않는다. Therefore, when used to produce decaffeinated coffee beans, ingredients other than caffeine are theoretically not removed.
이렇게 제조된 생두 추출액을 일차적으로 ① 카페인 제거용 용액이라 하였다. The green coffee extract prepared in this way was primarily referred to as ① a solution for removing caffeine .
제조예 1-2. 향미 증진용 용액 준비 Production Example 1-2. Preparation of flavor enhancing solution
한편, 카페인 제거용 용액에 새로운 원두를 첨가하여 디카페인 생두를 제조하게 되면, 이론적으로 커피의 맛 성분들의 손실은 없어야 하지만, 카페인 자체가 향미제로 사용되기도 하고, 아로마 성분 등의 불안정성 등으로 인해, 수득된 디카페인 생두를 그대로 로스팅할 경우, 맛이나 향미가 일반 생두를 로스팅할 때와 다를 수도 있다. On the other hand, when decaffeinated green coffee beans are produced by adding new coffee beans to the decaffeination solution, theoretically there should be no loss of coffee taste components, but caffeine itself may be used as a flavoring agent and due to instability of aroma components, etc. If the obtained decaffeinated green coffee beans are roasted as is, the taste or flavor may be different from when roasting regular green coffee beans.
이에, 본 발명에서는 상기 카페인 제거용 용액을 이용하여 ② 향미 증진용 용액을 추가로 제조하고, 상기 향미 증진용 용액에 카페인이 제거된 생두를 추가로 침지하는 과정을 수행하여, 디카페인 생두에 맛과 향미를 증강 및 보강시키는 과정을 더 진행하였다. Accordingly, in the present invention, ② a flavor enhancement solution is additionally prepared using the decaffeination solution, and a process of additionally immersing decaffeinated green coffee beans in the flavor enhancement solution is performed to impart flavor to the decaffeinated green coffee beans. The process of enhancing and reinforcing the flavor was further carried out.
이를 위해, 향미 증진용 용액 침지에서는 발효와 향미 성분의 추가가 수행되도록 하였다. For this purpose, fermentation and addition of flavor components were performed in the flavor enhancement solution immersion.
발효 균주로는, 백국균과 황국균 및 효모를 발효미생물산업진흥원에서 구입하여 동일 중량으로 혼합하였다. 상기 균주는 특별히 그 strain에 영향을 받지 않으나(다양한 strain을 사용하여 확인함), 본 발명에서 특히 황국균으로는 황국 1호를 사용하였다. As fermentation strains, Baek chrysanthemum, Hwang chrysanthemum, and yeast were purchased from the Fermentation and Microorganism Industry Promotion Agency and mixed in equal weight. The above strain is not particularly affected by the strain (confirmed using various strains), but in the present invention, Hwangguk No. 1 was used as the Hwangguk bacteria.
이 단계에서 사용할 향미 증진용 용액은, 상기 카페인 제거용 용액, 생약 추출물 및 백국균/황국균/효모의 혼합균주를 첨가하여 발효한 것으로서, 카페인 제거용 용액 100g 기준으로 생약 추출물 100g, 백국균/황국균/효모(동량 혼합)의 3종 혼합균주 1g을 첨가하고, 5시간 동안 발효하였다. 발효온도는 상기 균주가 잘 자라는 35~65℃를 적정하게 유지하였다. The flavor enhancement solution to be used in this step is fermented by adding the above-mentioned decaffeination solution, herbal extract, and a mixed strain of Baek chrysanthemum/Chrysanthemum aureus/yeast. Based on 100 g of the decaffeination solution, 100 g of herbal extract, Baek chrysanthemum/Chrysanthemum aureus /1g of three mixed strains of yeast (equal amounts mixed) was added and fermented for 5 hours. The fermentation temperature was appropriately maintained at 35-65°C, where the strain grows well.
상기 생약 추출물로는 대추, 오미자 및 사과를 각각 착즙하고, 이들의 착즙액을 6:1:3 중량비로 혼합 후 초고속진공저온추출로 감압농축하여 수분을 50 중량% 로 줄인 농축액을 사용하였다. (상기 착즙액은 대추, 오미자 및 사과 원료를 혼합 후 착즙한 후 이를 농축하여도 무방하다) As the herbal extract, jujube, Schisandra chinensis, and apple were each squeezed, and their juices were mixed at a weight ratio of 6:1:3 and then concentrated under reduced pressure through ultra-high-speed vacuum low-temperature extraction to reduce the moisture to 50% by weight. (The juice may be mixed and squeezed from jujube, Schisandra chinensis, and apple raw materials, and then concentrated.)
<제조예 2 내지 5. 생약 추출물 원료의 혼합에 따른 향미 증진용 용액 제조><Preparation Examples 2 to 5. Preparation of flavor enhancement solution by mixing herbal extract raw materials>
제조예 1-1에서와 같이 커피 생두 추출물을 제조하고, 이를 이용하여 제조예 1-2와 같이 향미 증진용 용액을 제조하되, 각 원료를 착즙하고, 착즙액을 하기의 표 1의 조건으로 혼합한 후 이를 감압농축한 농축액으로 생약 추출물을 제조하고, 상기 생약 추출물로 생약 추출물을 제조한 것으로 향미 증진용 용액을 제조하였다. Prepare green coffee bean extract as in Preparation Example 1-1, and use it to prepare a flavor enhancing solution as in Preparation Example 1-2, but extract each raw material and mix the juice under the conditions in Table 1 below. After this, a herbal medicine extract was prepared from the concentrated solution under reduced pressure, and a flavor enhancement solution was prepared from the herbal medicine extract.
<비교 제조예 1 내지 4. 생약 추출물 원료의 혼합에 따른 향미 증진용 용액 비교군 제조><Comparative Preparation Examples 1 to 4. Preparation of comparative solution for flavor enhancement by mixing herbal extract raw materials>
제조예 1-1에서와 같이 커피 생두 추출물을 제조하고, 이를 이용하여 제조예 1-2와 같이 향미 증진용 용액을 제조하되, 하기의 각 원료를 착즙하고 표 2의 조건으로 혼합한 후 이를 감압농축한 농축액을 이용하여 생약 추출물을 제조하고, 상기 생약 추출물로 향미 증진용 용액을 제조하였다. Green coffee bean extract was prepared as in Preparation Example 1-1, and a flavor enhancing solution was prepared using it as in Preparation Example 1-2, except that each of the raw materials below was squeezed and mixed under the conditions of Table 2, and then reduced pressure. A herbal extract was prepared using the concentrated concentrate, and a flavor enhancement solution was prepared from the herbal extract.
<실시예 1. 백국균, 황국균 및 효모 발효 및 생약 추출물 성분이 이입된 디카페인 발효 생두 제조><Example 1. Production of decaffeinated fermented green coffee beans with Baek chrysanthemum, Hwang chrysanthemum, yeast fermentation, and herbal medicine extract ingredients>
제조예 1-1에서 제조한 카페인 제거용 용액 1.5kg에, 콜롬비아산 커피 생두 1kg을 상온인 25℃에서 5시간 동안 침지하여, 상기 생두로부터 카페인이 제거되게 하였다. 1 kg of Colombian green coffee beans were immersed in 1.5 kg of the caffeine removal solution prepared in Preparation Example 1-1 at room temperature, 25°C, for 5 hours to remove caffeine from the green coffee beans.
이 후, 용액을 제거하고, 카페인이 제거된 생두를 제조예 1-2의 향미 증진용 용액 1.5kg에 첨가하여 추가로 25℃에서 5시간 동안 침지하였다. 이 두 번째 침지단계에서 향미 증진용 용액에 있던 백국균, 황국균 및 효모로 인해 발효가 진행되고, 상기 향미 증진용 용액에 첨가되어 있던 생약 추출물인 대추, 오미자 및 사과의 성분(착즙액 성분)이 생두에 이입된다. Afterwards, the solution was removed, and the decaffeinated green coffee beans were added to 1.5 kg of the flavor enhancement solution of Preparation Example 1-2 and soaked at 25°C for an additional 5 hours. In this second immersion step, fermentation progresses due to Baek chrysanthemum, Chrysanthemum chinensis, and yeast in the flavor enhancement solution, and the components (juice components) of jujube, Schisandra chinensis, and apple, which are herbal extracts, added to the flavor enhancement solution. It is transferred to green coffee beans.
다음으로는 다시 용액을 제거하고 생두를 건조하여 최종적으로 디카페인 발효 커피 생두를 수득하였다. Next, the solution was removed again and the green beans were dried to finally obtain decaffeinated fermented coffee beans.
<실시예 2 내지 6. 향미 증진용 용액용 생약 추출물 제조 조건을 다르게 한 디카페인 발효 커피 생두 제조> <Examples 2 to 6. Production of decaffeinated fermented coffee beans under different manufacturing conditions for herbal extract for flavor enhancing solution>
실시예 1과 동일한 방법으로 디카페인 발효 커피 생두를 제조하되, 제조예 1-2의 향미 증진용 용액 대신 다음의 표 3에 개시된 것을 사용하였다. Decaffeinated fermented coffee beans were prepared in the same manner as in Example 1, but instead of the flavor enhancing solution of Preparation Example 1-2, the solution shown in Table 3 below was used.
<비교예 1. 유산균으로 발효된 디카페인 발효 커피 생두 제조><Comparative Example 1. Production of decaffeinated coffee beans fermented with lactic acid bacteria>
실시예 1과 동일한 방법으로 디카페인 발효 생두를 제조하되, 향미증진용 용액을 요거트 제조용 종균로 시판되는 유산균인 락토바실러스 플란타럼 균주로 발효한 것을 사용하였다. Decaffeinated fermented green coffee beans were prepared in the same manner as in Example 1, except that the flavor enhancing solution was fermented with Lactobacillus plantarum strain, a lactic acid bacterium commercially available as a starter for yogurt production.
<비교예 2. 고초균으로 발효된 디카페인 발효 커피 생두 제조><Comparative Example 2. Production of decaffeinated coffee beans fermented with Bacillus subtilis>
실시예 1과 동일한 방법으로 디카페인 발효 생두를 제조하되, 향미증진용 용액을 청국장 제조용 종균으로 시판되는 고초균인 바실러스 서브틸리스 균주로 발효한 것을 사용하였다. Decaffeinated fermented green coffee beans were prepared in the same manner as in Example 1, except that the flavor enhancing solution was fermented with a strain of Bacillus subtilis, a Bacillus subtilis commercially available as a starter for making cheonggukjang.
<비교예 3. 백국균으로만 발효된 디카페인 발효 커피 생두 제조><Comparative Example 3. Production of decaffeinated coffee beans fermented only with Baekguk bacteria>
실시예 1과 동일한 방법으로 디카페인 발효 생두를 제조하되, 향미증진용 용액을 백국균으로만 발효한 것을 사용하였다. Decaffeinated fermented green coffee beans were prepared in the same manner as in Example 1, except that the flavor enhancing solution was fermented only with Baek chrysanthemum bacteria.
<비교예 4. 황국균으로만 발효된 디카페인 발효 커피 생두 제조><Comparative Example 4. Manufacture of decaffeinated fermented coffee beans fermented only with Hwang Guk-Guk bacteria>
실시예 1과 동일한 방법으로 디카페인 발효 생두를 제조하되, 향미증진용 용액을 황국균으로만 발효한 것을 사용하였다. Decaffeinated fermented green coffee beans were prepared in the same manner as in Example 1, except that the flavor enhancing solution was fermented only with Hwanggeogi bacteria.
<비교예 5. 효모로만 발효된 디카페인 발효 커피 생두 제조> <Comparative Example 5. Production of decaffeinated fermented coffee beans fermented only with yeast>
실시예 1과 동일한 방법으로 디카페인 발효 생두를 제조하되, 향미증진용 용액을 효모로만 발효한 것을 사용하였다. Decaffeinated fermented green coffee beans were prepared in the same manner as in Example 1, but the flavor enhancement solution was fermented only with yeast.
<비교예 6. 발효균주를 적용하지 않은 디카페인 커피 생두 제조><Comparative Example 6. Production of decaffeinated coffee beans without applying fermentation strains>
실시예 1과 동일한 방법으로 디카페인 발효 생두를 제조하되, 향미증진용 용액 제조시, 백국균, 황국균 및 효모의 혼합 균주를 전혀 적용하지 않고, 카페인 제거용 용액 및 농수산물 착즙액을 동일 중량으로 그대로 혼합만 한 후, 여기에 동일 시간 및 온도로 카페인이 제거된 생두를 침지하였다. Decaffeinated fermented green coffee beans were prepared in the same manner as in Example 1, but when preparing the flavor enhancing solution, no mixed strains of Baek chrysanthemum, Chrysanthemum chrysanthemum, and yeast were used, and the decaffeination solution and agricultural and marine product juice were used as is in the same weight. After mixing, decaffeinated green coffee beans were immersed here at the same time and temperature.
<비교예 7 내지 10. 향미 증진용 용액용 농수산물 착즙액 조건을 다르게 한 디카페인 발효 커피 생두 제조> <Comparative Examples 7 to 10. Production of decaffeinated fermented coffee beans under different conditions of agricultural and marine product juice for flavor enhancement solution>
실시예 2와 동일한 방법으로 디카페인 발효 커피 생두를 제조하되, 제조예 1의 향미 증진용 용액 대신 다음의 표 4에 개시된 것을 사용하였다. Decaffeinated fermented coffee beans were prepared in the same manner as in Example 2, but instead of the flavor enhancing solution of Preparation Example 1, the solution shown in Table 4 below was used.
<비교예 11. 일반 디카페인 생두><Comparative Example 11. Regular decaffeinated green coffee beans>
일반적인 시중의 스위스-워터 프로세스 방법으로 제조한 디카페인 원두를 비교군으로 사용하였다. Decaffeinated coffee beans manufactured using a common commercial Swiss-water process method were used as a comparison group.
<실험예 1. 디카페인 발효 커피 생두의 카페인 함량 확인><Experimental Example 1. Confirmation of caffeine content of decaffeinated fermented coffee beans>
본 발명에서 제조한 디카페인 발효 커피 생두의 카페인 함량을 확인하기 위해 계명대학교 전통미생물자원개발 및 산업화 연구센터에 의뢰하여, 액체 크로마토그래피(high-performance liquid chromatography, HPLC)를 통한 카페인 함량분석을 실시하였다.In order to confirm the caffeine content of the decaffeinated fermented coffee beans produced in the present invention, we requested the Keimyung University Traditional Microorganism Resources Development and Industrialization Research Center to conduct caffeine content analysis through liquid chromatography (high-performance liquid chromatography, HPLC). did.
이를 위해, 실시예 1의 디카페인 발효 커피 생두를 미디엄 로스팅하였다. 로스팅하여 얻은 원두를 3일간 아로마 필터팩이 있는 봉투에 소분해 둔 후, 각각 18g을 같은 조건으로 그라인딩하고 9bar 압력의 에스프레소 머신에서 30초 동안 에스프레소 샷 50ml을 추출하였다. 이렇게 하여 얻은 에스프레소 샷을 그대로 액체 크로마토그래피를 이용하여 카페인 함량을 확인하였다. For this purpose, the decaffeinated fermented coffee beans of Example 1 were medium roasted. After roasting and storing the obtained coffee beans in bags with aroma filter packs for 3 days, 18 g of each was ground under the same conditions and 50 ml of espresso shots were extracted for 30 seconds in an espresso machine with a pressure of 9 bar. The caffeine content of the espresso shot obtained in this way was confirmed using liquid chromatography.
확인 결과, 도 1과 같이, 본 발명에서 제조된 디카페인 발효 커피 생두에서는 카페인이 전혀 확인되지 않았다. As a result, as shown in Figure 1, no caffeine was found in the decaffeinated fermented coffee beans produced in the present invention.
<실험예 2. 디카페인 발효 커피 생두의 아로마 물질 생성 정도 확인> <Experimental Example 2. Confirmation of aroma substance production level of decaffeinated fermented coffee beans>
일반 커피 생두, 비교예 11의 디카페인 커피 생두, 실시예 1의 디카페인 발효 커피 생두에 생성된 아로마 물질을 경북대학교 공동실습관에 가스 크로마토그래피-질량분석기(GC-MS)를 이용하여 비교 분석하였다. Comparative analysis of aroma substances generated in regular coffee beans, decaffeinated coffee beans of Comparative Example 11, and decaffeinated fermented coffee beans of Example 1 using gas chromatography-mass spectrometry (GC-MS) at the Kyungpook National University joint practice center. did.
도 2는 가공하지 않은 일반 커피 생두, 도 3은 비교예 11의 디카페인 커피 생두, 도 4는 본 발명의 방법으로 제조한 실시예 1의 디카페인 발효 커피 생두에 대한 가스 크로마트그래프-질량분석기(GC-MS) 분석 결과다. Figure 2 is unprocessed regular coffee beans, Figure 3 is decaffeinated coffee beans of Comparative Example 11, and Figure 4 is a gas chromatograph-mass spectrometer for decaffeinated fermented coffee beans of Example 1 prepared by the method of the present invention. (GC-MS) analysis results.
도 1과 도 2를 살펴보면, 이들 생두에서는 아로마 물질의 분포가 많지 않고 유사한 반면, 도 3에서는 본 발명의 방법을 통해, 디카페인 발효 커피 생두에 새로운 물질이 현저하게 늘어났으며, 해당 물질들의 함량 또한 폭발적으로 증가하였음을 확인할 수 있다. Looking at Figures 1 and 2, the distribution of aroma substances in these green beans is similar and not large, while in Figure 3, through the method of the present invention, new substances have significantly increased in decaffeinated fermented coffee beans, and the content of the substances It can also be confirmed that there has been an explosive increase.
이는 본 발명의 디카페인 커피 발효 커피 생두 제조과정에서, 백국균, 황국균 및 효모의 발효와, 대추를 비롯한 각종 생약 성분의 이입 효과로 인해 생두 자체에 다양한 맛과 향미 물질이 생성되었음을 입증해준다. This proves that in the process of manufacturing decaffeinated coffee fermented coffee beans of the present invention, various tastes and flavor substances were created in the green beans themselves due to the fermentation of Baek chrysanthemum, Hwang chrysanthemum, and yeast, and the incorporation effect of various herbal ingredients, including jujube.
<실험예 3. 관능평가> <Experimental Example 3. Sensory evaluation>
각 커피생두를 각각 미디엄 로스팅 한 후 에스프레소 머신으로 실험예 1과 같이 추출하여, 이를 200mL의 뜨거운 물에 희석하여 아메리카노로 제조한 후 전문패널 20명에세 시음하게 하였다. 시음에 대한 관능평가 결과는 5점 척도법(=매우 나쁘다, 5점=매우 좋다)으로 나타내게 하였다. Each green coffee bean was medium-roasted and extracted using an espresso machine as in Experimental Example 1. This was diluted in 200 mL of hot water to make Americano, which was then tasted by 20 professional panelists. The results of the sensory evaluation of tasting were expressed on a 5-point scale (=very bad, 5 points=very good).
원두로 제조한 커피medium roasting
Coffee made from coffee beans
표 5의 결과를 확인하면, 본 발명의 방법대로 제조한 디카페인 발효 커피 생두로 로스팅한 원두 커피는 다양한 맛에 대한 기호도가 매우 우수한 것으로 확인된다. 그러나 디카페인 발효 커피 생두의 제조 시, 발효 균주를 백국균과 황국균 및 효모의 혼합 균주를 사용하는 대신 다른 균주를 사용하거나, 기본적인 워터 프로세스 방법만을 적용하거나, 생약 추출물이 본 발명의 조건대로 제조되지 않았을 경우, 즉, 생약 착즙액 성분이 생두에 제대로 이입되지 않을 경우, 기호도 상승 효과는 나타나지 않았다. Checking the results in Table 5, it is confirmed that coffee beans roasted with decaffeinated fermented coffee beans prepared according to the method of the present invention have very excellent preference for various tastes. However, when producing decaffeinated fermented green coffee beans, instead of using a mixed strain of Baek chrysanthemum, Chrysanthemum chrysanthemum, and yeast, another strain is used as the fermentation strain, only a basic water process method is applied, or the herbal extract is not prepared under the conditions of the present invention. If this is not the case, that is, if the extract components of the herbal medicine are not properly transferred to the green coffee beans, the effect of increasing preference does not appear.
<실험예 3. 수면 민감도 확인> <Experimental Example 3. Confirmation of sleep sensitivity>
카페인에 민감한 사람의 경우, 카페인이 99% 이상 제거된 디카페인 커피를 마시더라도 불면하였다는 수면 이상을 호소하는 경우가 있다. 이에, 카페인으로 인한 건강상의 문제는 없으나 단지 수면의 질 때문에 디카페인 커피를 주로 마시는 사람을 대상으로 하여, 본 실험을 실시하였다. People who are sensitive to caffeine may complain of sleep problems, such as insomnia, even if they drink decaffeinated coffee in which more than 99% of the caffeine has been removed. Therefore, this experiment was conducted on people who do not have health problems caused by caffeine but mainly drink decaffeinated coffee for sleep quality.
이를 위해 실험자별로 본 발명에서 제조한 실시예 1과 비교예 6 및 비교예 7의 디카페인 발효 커피 생두를 이용하여 제조한 디카페인 커피(로스팅 조건은 실험예 1과 동일함), S사의 시판 디카페인 커피를 각각 2개월 간의 기간 동안 각각 4회를 마시게 한 후, 각 회차별로 다음날 수면 상태에 대해 평가하게 하였다 (양호 - o, 약간 나쁨 - △, 나쁨 - x ) . For this purpose, decaffeinated coffee prepared by each experimenter using the decaffeinated fermented coffee beans of Example 1, Comparative Example 6, and Comparative Example 7 prepared in the present invention (roasting conditions are the same as Experiment 1), commercially available decaffeinated coffee from Company S After drinking Pain Coffee 4 times over a period of 2 months, the sleep status the next day was evaluated for each time (good - o, slightly bad - △, bad - x).
표 6의 결과를 확인하면, 본 발명의 방법으로 제조한 디카페인 커피 생두를 로스팅한 원두를 이용하여 제조한 커피를 음용한 날은 숙면 상태를 유지하게 하는 것으로 확인되나, 다른 디카페인 커피를 음용한 날은 수면 상태가 고르지 않았다. Checking the results in Table 6, it was confirmed that a sound sleep was maintained on days when coffee produced using roasted decaffeinated coffee beans produced by the method of the present invention was consumed, but drinking other decaffeinated coffee One day my sleep was uneven.
이와 같은 결과를 통해서 본 발명의 방법이 디카페인 커피 고유의 기능 뿐만 아니라 수면 개선에도 영향을 주고 있음을 확인할 수 있다. Through these results, it can be confirmed that the method of the present invention has an effect not only on the unique functions of decaffeinated coffee but also on improving sleep.
Claims (2)
(제2단계) 상기 제1단계에서 침지에 사용한 액상을 제거하고, 액상이 제거된 커피 생두를 백국균 및 황국균으로 발효된 향미 증진용 용액에 2차 침지하는 단계;
(제3단계) 2차 침지에 사용한 액상을 제거하고, 액상이 제거된 발효 커피 생두를 건조하는 단계;
를 포함하는 것을 특징으로 하는 디카페인 발효 커피 생두의 제조방법. (Step 1) First immersing green coffee beans in a decaffeination solution;
(Second step) Removing the liquid used for immersion in the first step, and secondly immersing the green coffee beans from which the liquid was removed in a flavor enhancing solution fermented with Chrysanthemum fungus and Chrysanthemum aureus;
(Third step) removing the liquid used for secondary steeping and drying the fermented green coffee beans from which the liquid was removed;
A method for producing decaffeinated fermented green coffee beans, comprising:
상기 카페인 제거용 용액은, 커피 생두를 물에 침지하여 얻은 커피 생두 추출액에서 카페인을 제거한 액상인 것을 특징으로 하는 디카페인 발효 커피 생두의 제조방법. According to paragraph 1,
The method for producing decaffeinated fermented green coffee beans, characterized in that the solution for removing caffeine is a liquid obtained by removing caffeine from green coffee bean extract obtained by immersing green coffee beans in water.
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| KR20180047034A (en) | 2016-10-30 | 2018-05-10 | 김상일 | Decaffeination coffee manufacturing methods that contain the herbal extract |
| KR101891407B1 (en) | 2016-11-11 | 2018-09-28 | 정대진 | Decaffeinated coffee containing a herbal ingredient and preparing process thereof |
| KR102293512B1 (en) | 2021-01-11 | 2021-08-25 | 이정수 | Method for producing decaffeinated coffee and the decaffeinated coffee prepared therefrom |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20180047034A (en) | 2016-10-30 | 2018-05-10 | 김상일 | Decaffeination coffee manufacturing methods that contain the herbal extract |
| KR101891407B1 (en) | 2016-11-11 | 2018-09-28 | 정대진 | Decaffeinated coffee containing a herbal ingredient and preparing process thereof |
| KR102293512B1 (en) | 2021-01-11 | 2021-08-25 | 이정수 | Method for producing decaffeinated coffee and the decaffeinated coffee prepared therefrom |
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