WO2018230888A1 - Method for manufacturing wine using green coffee beans - Google Patents

Abstract

The present invention relates to a method for manufacturing coffee wind using green coffee beans. More particularly, the method is characterized by comprising: a first step of selecting green coffee beans; a second step of drying and freezing the selected green coffee beans; a third step of grinding the frozen green coffee beans to have a mesh grain size of 100-200; a fourth step of adding water at 25-60ºC to the ground green coffee beans and thereby liquefying the same such that the sugar content thereof becomes 14-18 Brix; a fifth step of adding yeast and sugar to the green coffee beans liquefied in the fourth step and subjecting the same to primary alcoholic fermentation for one to three months; a sixth step of filtering a fermented liquid generated through the alcoholic fermentation in the fifth step by a filter press; a seventh step of injecting the fermented liquid filtered in the sixth step into an immersion tank and subjecting the same to secondary alcoholic fermentation for one to three months, thereby manufacturing green coffee bean wind; and an eighth step of bottling the green coffee bean wind manufactured in the seventh step and maturing the same for at least one month at a temperature of 10ºC or less. The wine manufactured using green coffee beans according to the present invention has the following advantages: loss of chlorogenic acid is reduced, making it possible to provide green coffee bean wine which has a new flavor, which has an increased ratio of use of the chlorogenic acid, and which is highly preferred; the ratio of use of chlorogenic acid is increased by reducing the loss thereof, making it possible to expect the antioxidant effect resulting intake of the chlorogenic acid; and damage to liver due to alcohol intake is reduced, thereby preventing hangover.

Description

Wine making method using coffee green bean

The present invention relates to a method for producing coffee wine using coffee green beans, and in detail, finely powdered coffee beans, liquefied by adding water, and then fermenting alcohol with yeast and sugar to increase utilization of chlorogenic acid in coffee green beans. It relates to a method for producing coffee green bean wine having a new flavor that can be increased.

Coffee beans are harvested to remove the outer skin and dried to a moisture content of less than 13%, called green beans or coffee green beans. When roasted at high heat, the oils, sugars, and fragrances contained in coffee beans It causes a change to give the coffee its unique flavor, aroma and rich taste. Caramelizes the sugar to give the coffee its own brown color. Coffee beans contain large amounts of polyphenols, but the polyphenols disappear during roasting. In particular, chlorogenic acid rich in coffee green beans has the effect of inhibiting the production of lipid peroxide, cholesterol biosynthesis and antioxidant activity, and anticancer activity in vivo. It also slows the release of glucose into the blood after meals, prevents heart disease, increases the liver's concentration of glycogen and glucose-6-phosphate, reduces blood sugar levels, improves the distribution of minerals, reduces plasma and liver fat, In addition, it is known that glucose resistance is improved. The chlorogenic acid is changed to quicic acid during roasting of coffee beans, and the effect of chlorogenic acid disappears. However, the green beans of coffee have a strong bitter and fishy taste and have a bad taste, so it is not suitable to consume them without processing.

Therefore, while the present inventors have been studying how to reduce the loss of chlorogenic acid and increase the utilization rate, while studying the method of high intake, coffee green beans are finely powdered coffee green beans not heated by paying attention to the fact that the coffee beans contain the sugars necessary for natural alcohol fermentation. The present invention was completed by natural alcohol fermentation to produce coffee green bean wine having excellent taste and functionality while maintaining the rich chlorogenic acid of coffee green bean.

[Preceding technical literature]

[Patent Documents]

1. Republic of Korea Patent Publication No. 10-2016-0100528 Wine production method using a coffee nut shell

It is an object of the present invention to provide a method for producing wine using a new flavor of coffee green bean, which reduces the loss of chlorogenic acid and increases the utilization while reducing the bitter taste of coffee green bean.

Wine production method using the coffee green bean of the present invention for achieving the above object,

A first step of selecting coffee green beans;

Drying and freezing the selected coffee green beans;

Grinding the frozen coffee green bean into 100 to 200 mesh granularities;

4 steps of liquefaction by adding water of 25 ~ 60 ℃ so that the sugar of the ground coffee green bean is 14 to 18 brix (brix);

5 steps of the first alcohol fermentation for 1 to 3 months by adding yeast and sugar to the coffee green bean liquefied in step 4;

Step 6 of filtering the fermentation broth alcohol fermented in the step 5 with a compression filter;

Injecting the fermentation broth filtered in step 6 into a immersion bath to produce coffee green bean wine for second fermentation for 1 to 3 months; And

The coffee green bean wine prepared in step 7 is characterized in that it comprises an eight step of aging for at least one month at a temperature of 10 ℃ or less in a bottle.

In the second step, the coffee green bean is characterized in that it is dried to less than 15% moisture content.

After the fourth step, the liquefied coffee green bean may be left at room temperature to precipitate for 12 to 72 hours to settle the precipitate, and then a process of removing the precipitate may be added.

In the fifth step, the sugar may be added one or more of glucose, sugar, fructose, oligosaccharide, characterized in that the sugar content is added to 16 to 25 brix (brix).

The yeast is added to 0.05 to 0.2 parts by weight based on the total weight of the liquefied green bean solution.

Wine using the coffee green bean of the present invention prepared by the process comprising the seven steps is characterized in that the alcohol content of 8 to 13%.

The coffee using the coffee green bean produced by the present invention can provide a high flavor coffee green bean wine of the new flavor by reducing the loss of chlorogenic acid to increase the utilization of chlorogenic acid.

By using the coffee green bean produced by the present invention to increase the utilization rate by reducing the loss of chlorogenic acid, it can be expected the antioxidant effect due to the intake of chlorogenic acid, reducing the liver damage caused by alcohol consumption, preventing the hangover have.

1 is a photograph showing the sweetness of the coffee green bean of the present invention.

2 is a schematic of the whole process of the present invention.

3 is a photograph showing a process of liquefying by adding water to the coffee green bean powder.

4 is a photograph showing a process in which yeast and sugar are added and mixed with coffee green bean powder solution.

5 is a photograph showing a coffee green bean wine produced according to the present invention.

Wine production method using the coffee green bean of the present invention,

A first step of selecting only the green beans in good condition without a wound; Drying the selected coffee green bean to 15% or less of water content and then freezing it; Grinding the dried and frozen coffee green bean into fine powders at a particle size of 100 to 200 mesh; 4 steps of liquefaction by adding water of 25 ~ 60 ℃ so that the sugar of the ground coffee green bean is 14 to 18 brix (brix); 5 steps of the first alcohol fermentation for 1 to 3 months by adding yeast and sugar to the coffee green bean liquefied in step 4; Step 6 to remove the residue by filtering the fermentation broth alcohol fermented in step 5 with a compression filter; Injecting the fermentation broth filtered in the step 6 into the immersion tank 7 to ferment the secondary alcohol for 1 to 3 months and the coffee green bean wine prepared in step 7 in the bottle aged 8 months or more at a temperature of 10 ℃ or less Characterized in that it comprises a step.

In the production of wine using the coffee green bean of the present invention, it is preferable to freeze the coffee green bean after drying in the second step, because it is not only easier to grind the coffee green powder, but also during the grinding process Because it can be kept as is because it can reduce the loss of nutrients, including clogenic acid.

In the second step, it is preferable that the moisture content is 15% or less. If the moisture content exceeds 15%, fine grinding of the coffee green bean becomes difficult, and the grinding time is long, which is not preferable.

In the production of wine using the coffee green bean of the present invention, the liquid liquefied coffee green bean after the step 4 may be added at a room temperature for 12 to 72 hours after the precipitate settles to settle down to remove the precipitate.

The fat contained in the coffee green bean has been shown to act to inhibit the alcohol fermentation, but in addition to the removal process of the precipitate, by removing the fat through the precipitation process, alcohol fermentation is good, the produced green bean coffee wine The taste is more refreshing and the flavor is better.

The natural alcoholic fermentation of coffee green beans requires sugar, which contains about 10% water-soluble sucrose, which is easily soluble in water. Therefore, in order to increase the solubility of water-soluble sucrose and to facilitate alcoholic fermentation, it is preferable to grind the green coffee bean in a fine powder state. When the powder is ground in such a fine powder, the elution of chlorogenic acid is further increased.

  The coffee green bean of the present invention may be used in any one of varieties such as arabica, robustas, liberias, or a mixture of one or more varieties. In general, it is known that the content of chlorogenic acid contained in these coffee green beans is 7-10%.

In the preparation of the coffee green bean wine of the present invention, since the sugar content is diluted by adding water for alcohol fermentation of the powdered green bean coffee, the green bean coffee liquefied in step 5 to promote alcohol fermentation and improve taste and flavor It is desirable to supplement the sugar so that the total sugar of 16 to 25 brix (brix).

When the sugar content is less than 16 Brix, the alcohol fermentation rate is slow, not enough fermentation does not occur, and when the sugar content exceeds 25 Brix, it is not preferable because the sweetness becomes stronger and the flavor is lowered.

The sugar may be added one or more of glucose, sugar, fructose, oligosaccharides.

The yeast may use a commercially available powdered yeast, it is preferred to add 0.05 to 0.2 parts by weight based on the total weight of the liquefied green bean, when added below 0.05 parts by weight, alcohol fermentation rate is slow, it is not preferred, 0.2 If it exceeds the weight part, the amount of yeast added does not have a positive effect on alcohol fermentation, which is not preferable in terms of fermentation efficiency and economics.

Alcohol fermentation in the fifth step is characterized in that the fermentation at room temperature for 1 to 3 months, if the fermentation period is less than 1 month, it is not preferable because the fermentation is not enough, if more than 3 months, the odor is stronger wine Poor flavor is not preferable.

Wine using the coffee green bean of the present invention is characterized in that the alcohol content of 8 to 13%.

Hereinafter, the present invention will be described in more detail with reference to the following examples. These examples are only for illustrating the invention, and the scope of the present invention is not limited by these examples.

Determination of Sugar in Coffee Green Beans

Prior to practicing the present invention, the sugar content of the coffee green bean to be used in the present invention was first measured. In the present invention, the Arabica coffee green bean was used, and the sugar content of the coffee green bean solution obtained by adding 2 ml of water to the powder 10 g of the Arabica coffee green bean and compressing it was shown as 26.1 brix as shown in FIG. . Therefore, it can be seen that it is about 31.3 brix when correcting this in consideration of moisture addition amount.

<Example 1>

10 kg of arabica-free coffee green bean, which is innocuous and in good condition, is selected, dried to 13% or less of moisture content, and frozen at -20 ° C. The frozen coffee green bean is first crushed finely by using a spiral roll mill machine, and secondly by pulverizing fine powder into 130 ~ 150 mesh by a private roll mill machine, and then 10 liters of water at 35 ° C. Coffee green bean was added to the fine powder and mixed well to prepare a coffee green bean solution, and 20 g of powdered yeast and 20 kg of sugar were added to the coffee green bean solution, followed by primary alcohol fermentation for 2 months at room temperature. The primary alcohol fermented coffee green bean fermentation broth was filtered through a compression filter to remove debris, and then, the fermentation broth was poured into a jar, followed by secondary alcohol fermentation for 3 months, and then the second alcohol fermented coffee green bean fermentation broth was bottled. It was prepared by aging for 2 months at a temperature of 10 ℃ or less to prepare a coffee green bean wine of the present invention.

<Example 2>

The coffee green bean fine powder was prepared in the same manner as in Example 1, except that 50 ° C. water was added and mixed well.

<Example 3>

The coffee green bean fine powder was added to the coffee green bean fine powder at 35 ° C., and the coffee green bean liquid in a well-mixed state was allowed to stand for 16 hours at room temperature to precipitate and remove the precipitate. Prepared.

<Example 4>

The coffee green bean fine powder was prepared in the same manner as in Example 3, except that 50 ° C. water was added and mixed well.

Comparative Example 1

A coffee green bean was prepared in the same manner as in Example 1 except for grinding to 60-80 mesh.

Comparative Example 2

The coffee green bean was placed in a roasting machine and roasted to a temperature of 200 ° C., and then prepared in the same manner as in Example 1 except for grinding into 60-80 mesh.

<Test Example 1>

Chlorogenic acid content was measured by HPLC for the wines of Examples 1 to 4 and Comparative Examples 1 and 2 of the present invention, and the control example was incubated with Arabica coffee green bean powder used in the present invention for 30 minutes in the same weight of 60 ℃ distilled water. Coffee green bean solution was used, and the results are shown in Table 1.

Chlorogenic Acid Content

division	Chlorogenic acid (%)
Example 1	3.7 ± 0.3
Example 2	3.8 ± 0.2
Example 3	3.6 ± 0.2
Example 4	3.7 ± 0.2
Comparative Example 1	2.5 ± 0.3
Comparative Example 2	0.3 ± 0.2
Control	4.2 ± 0.2

As a result, in Examples 1 to 4 of the present invention, the content of chlorogenic acid was higher than that of the comparative example, and in Example 1 and Example 3 to which water of 50 ° C. was added, and Example 2 to which 35 ° C. of water was added. The content of chlorogenic acid was higher than that of Example 4, and the content of chlorogenic acid was higher in the coffee green bean wines of Examples 1 to 2, which did not remove the precipitate than Examples 3 to 4, which removed the precipitate.

<Test Example 2>

The alcohol content of the wines of Examples 1 to 4 and Comparative Examples 1 and 2 of the present invention was measured, and the results are shown in Table 2.

Alcohol content

division	Alcohol(%)
Example 1	12.3
Example 2	12.1
Example 3	12.3
Example 4	12.0
Comparative Example 1	10.7
Comparative Example 2	8.4

As a result, the alcohol content was slightly higher than that of the comparative examples in Examples 1 to 4 of the present invention, and almost similarly in Examples 1 to 4.

<Test Example 3>

  In Examples 1 to 4 and Comparative Examples 1 and 2 of the present invention, 20 sensory panels of 20 females in their 20s and 60s were subjected to sensory evaluation using a five-point scale method for taste, aroma, color, and overall preference. Table 3 shows.

Sensory test result

division	flavor	color	incense	Overall preference
Example 1	3.7	3.5	3.6	3.6
Example 2	3.9	3.6	3.8	3.8
Example 3	3.9	3.5	3.9	3.8
Example 4	4.1	3.5	3.9	3.9
Comparative Example 1	3.2	3.4	3.6	3.3
Comparative Example 2	3.2	2.3	3.5	3.2

(5: very good, 4: good, 3: normal, 2: not good, 1: very bad)

As a result, it was found that the wines of Examples 1 to 4 of the present invention were higher than Comparative Examples 1 to 2 in taste, aroma and overall preference, and in particular, the wine of Example 4 was found to be the most delicious. In Example and Comparative Example 1, the color was light brown, and there was no significant difference in the degree of preference, but Comparative Example 2 was dark brown, indicating that the degree of preference was low. These results are considered to be due to the coffee green bean wine of the present invention is not generally a wine having a unique coffee flavor and aroma, but to provide a new taste and aroma.

<Test Example 4>

 Ingestion of Examples 1 to 4 and Comparative Examples 1 and 2 of the present invention, the degree of liver damage was measured and shown in Table 4.

Sparague-Dawley rats (5 mice in each group) weighing 150-200 g were adjusted to 7% with the addition of distilled water in an amount of 5 g / kg intraperitoneally. Glucose glutamate oxalate transaminase (GOT) and glutamate pyruvate transaminase (GPT) were measured to increase the degree of liver damage. GOT and GPT were used for Kit (Youngdong Pharmaceutical) and measured at absorbance at 505 nm. The negative control group used distilled water and the positive control group used 7% ethanol.

Measure liver damage

sample	GOT (IU / ℓ)	GPT (IU / ℓ)
Distilled water	58.6 ± 3.3	24.7 ± 2.7
7% ethanol	89.7 ± 3.1	43.5 ± 2.4
Example 1	69.4 ± 3.2	33.1 ± 2.0
Example 2	67.7 ± 3.3	31.4 ± 2.4
Example 3	69.8 ± 2.7	33.9 ± 3.3
Example 4	68.3 ± 2.1	32.6 ± 2.2
Comparative Example 1	75.6 ± 3.6	38.7 ± 3.1
Comparative Example 2	86.6 ± 3.5	42.3 ± 2.3

As a result, the GOT and GPT levels of the coffee green bean wine prepared according to Examples 1 to 4 of the present invention were lower than those of Comparative Examples 1 to 2 and 7% ethanol, a positive control group. It was higher than the negative control group administered distilled water. These results can be seen that when ingesting the coffee green bean wine of the present invention, compared to the intake of ethanol containing the same alcohol to reduce the degree of liver damage.

Claims (8)

1. A first step of selecting coffee green beans;

   Drying and freezing the selected coffee green beans;

   Grinding the frozen coffee green bean into 100 to 200 mesh granularities;

   4 steps of liquefaction by adding water of 25 ~ 60 ℃ so that the sugar of the ground coffee green bean is 14 to 18 brix (brix);

   5 steps of the first alcohol fermentation for 1 to 3 months by adding yeast and sugar to the coffee green bean liquefied in step 4;

   Step 6 of filtering the fermentation broth alcohol fermented in the step 5 with a compression filter;

   Injecting the fermentation broth filtered in step 6 into a immersion bath to produce coffee green bean wine for secondary alcohol fermentation for 1 to 3 months; And

   The method of producing a wine using a coffee green bean, characterized in that it comprises the eight steps of aging the coffee green bean wine prepared in step 7 in a bottle at a temperature of less than 10 ℃ 1 month or more.
2. The method of claim 1,

   In the second step, the coffee green bean wine production method using a coffee green bean, characterized in that the drying to 15% or less moisture content.
3. The method of claim 1,

   After the step 4, the liquefied coffee green bean is left at room temperature to precipitate for 12 to 72 hours to settle the precipitate, and then adding a process for removing the precipitate, characterized in that the coffee green bean wine.
4. The method of claim 1,

   The sugar in step 5 is a wine manufacturing method using a coffee green bean, characterized in that adding one or more of glucose, sugar, fructose, oligosaccharides.
5. The method of claim 1,

   In the fifth step, the sugar is a wine manufacturing method using a coffee green bean, characterized in that the sugar is added to be 16 to 25 brix (brix).
6. The method of claim 1,

   Yeast in the step 5 is a wine manufacturing method using a coffee green bean, characterized in that added to 0.05 to 0.2 parts by weight relative to the total weight of the liquefied coffee green bean.
7. The method of claim 1,

   The seventh step is a wine production method using a coffee green bean, characterized in that the fermentation so that the alcohol content is 8 ~ 13%.
8. A wine using a coffee green bean produced according to any one of claims 1 to 7.

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