WO2023027498A1 - Separate drip coffee and separate drip coffee omakase - Google Patents

Separate drip coffee and separate drip coffee omakase Download PDF

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Publication number
WO2023027498A1
WO2023027498A1 PCT/KR2022/012634 KR2022012634W WO2023027498A1 WO 2023027498 A1 WO2023027498 A1 WO 2023027498A1 KR 2022012634 W KR2022012634 W KR 2022012634W WO 2023027498 A1 WO2023027498 A1 WO 2023027498A1
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weight
parts
stock solution
seconds
water
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PCT/KR2022/012634
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French (fr)
Korean (ko)
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최정현
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최정현
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • 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
    • A23F5/04—Methods of roasting coffee
    • 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
    • A23F5/08—Methods of grinding coffee
    • 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
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • 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
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/26—Extraction of water-soluble constituents
    • 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
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
    • 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
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
    • A23F5/48—Isolation or recuperation of coffee flavour or coffee oil
    • A23F5/50—Isolation or recuperation of coffee flavour or coffee oil from coffee extract
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients

Definitions

  • the present invention relates to a separate drip method and a food composition prepared by the method, and specifically, to a separate drip method for coffee including a muffin formation step, a rest step, an additional reaction step, and an extraction step, and a food product manufactured by the method It relates to a composition or a beverage.
  • the factors that determine the taste and aroma of coffee include, first, the quality of green coffee beans. In other words, green beans with excellent quality have more good taste and aroma than green beans with poor quality.
  • Characteristics are revealed according to the method of classification (hand pick, etc.), processing (washed, natural), and storage to best represent the characteristics of green beans.
  • roasting Depending on the roasting degree and method, coffee with good sweetness and rich acidity and aroma may come out, or coffee with a bitter or bitter taste may be extracted.
  • grinding degree If the grinding degree is fine, the bitter taste is highly expressed and a lot of coffee components are extracted. Conversely, if the grinding degree is coarse, the bitter taste is reduced, but the coffee component is also extracted less, so you need to find an appropriate grinding degree suitable for the extraction method.
  • This extraction method can be said to be a small variable among the factors that determine the taste and aroma of coffee. However, due to incorrect extraction, it is an important factor that can be mistakenly perceived as tasteless coffee by those who evaluate negative coffee as the final result by using coffee beans with excellent taste and aroma.
  • the three processes that must be followed in coffee extraction are the process of infiltration, dissolution, and separation.
  • the solvent water hot water or cold water
  • Coffee extraction methods include espresso, siphon, moka pot, French press, Vietnamese coffee extraction, Dutch coffee, and hand drip. Each extraction method has a lot of difference in coffee taste and aroma, so you can choose a coffee extraction method that suits your personal taste and drink it.
  • hand drip is the best. Since hand drip is extracted through a filter paper, it has less unpleasant taste and can greatly reduce components that increase cholesterol levels such as cafestol contained in coffee.
  • This hand drip can be further divided into an immersion type method and a permeation type method.
  • the permeation type method produces less flavor and miscellaneous flavors than the submersion type hand drip method.
  • Coffee extracted with this permeation type hand drip contains more than 98% of water and less than 2% of dissolved solids.
  • ingredients that give a proper body and good aftertaste, and negative tastes and aromas include bitterness, astringency, burnt smell, tobacco flavor such as cigarette ash, and sour and astringent taste.
  • the good taste and aroma of coffee is determined by ensuring that components with positive flavors are extracted well, it is considered more important that extraction of components with negative flavors is minimized.
  • caffeine contained in coffee has beneficial effects on our body, such as wakefulness, prevention of cancer, etc., promotion of metabolic activity, and help in blood circulation.
  • Side effects such as triggering, insomnia, heart palpitations, and gastritis symptoms for those with a weak stomach may occur. Therefore, it is necessary to extract excellent coffee that is beneficial to health with low components that cause side effects while maintaining the taste and aroma.
  • the problem to be solved by the present invention is to provide a first stock solution, a second stock solution, and a third stock solution by the extracted separated drip, and to provide a recipe to which the stock solution is added and a food composition prepared by the recipe.
  • the food composition may be one in which coffee components, physiological actions, and taste and aroma are maximized.
  • muffin forming step of supplying 10 parts by weight to 60 parts by weight of water; Resting step of not supplying water to the muffins for 15 to 60 seconds; An additional reaction step of supplying 10 to 60 parts by weight of water to the muffins and then not supplying water to the muffins for 15 to 60 seconds; and an extraction step of extracting coffee by additionally supplying water.
  • the pulverized beans may vary in variety, degree of roasting, harvest year, etc., and water in the muffin forming step, the resting step, the additional reaction step, and the extraction step depend on the conditions of the pulverized beans. Temperature and water supply time can be adjusted.
  • the water supplied to the ground beans or muffins may be 90 ° C. or higher, preferably 95 ° C. or higher.
  • the amount of water supplied may be 25 parts by weight to 40 parts by weight of water based on 100 parts by weight of ground beans.
  • the resting step is a step of steaming the formed muffins, and water may not be supplied to the muffins for 25 to 45 seconds.
  • the additional reaction step may be repeated 3 to 7 times, preferably 4 to 5 times.
  • the amount of water supplied may be 10 parts by weight to 20 parts by weight of water based on 100 parts by weight of ground beans.
  • the additional reaction step may be that water is not supplied to the muffins for 15 to 25 seconds.
  • the extraction step includes a first extraction step of accommodating the first stock solution in the first server by supplying 20 parts by weight to 60 parts by weight of water for 3 seconds to 90 seconds; And a second extraction step of accommodating the second stock solution in a second server by supplying 20 parts by weight to 60 parts by weight of water for 3 seconds to 90 seconds after 10 to 50 seconds have elapsed from the end of the first extraction step.
  • the server may be replaced from the first server to the second server between the first extraction step and the second extraction step, and may be included without limitation as long as it can contain the extracted stock solution.
  • the amount of water supplied may be 35 parts by weight to 60 parts by weight of water based on 100 parts by weight of ground beans.
  • the beans may include Arabica beans roasted at 195 ° C to 200 ° C for 12 minutes to 19 minutes.
  • the beans further include Robusta beans roasted at 212 ° C to 226 ° C for 11 minutes to 14 minutes, based on 100 parts by weight of the Arabica beans, the Robusta beans are 5 to 10 parts by weight,
  • One server may maintain a temperature of 40 ° C to 60 ° C and stir the first stock solution at 30 rpm to 90 rpm.
  • the extraction step is to supply 20 parts by weight to 60 parts by weight of water for 3 seconds to 90 seconds after 10 seconds to 50 seconds from the end of the second extraction step to accommodate the tertiary stock solution in the third server
  • a third extraction step may be further included.
  • the server may be replaced from the second server to the third server between the second extraction step and the third extraction step, and may be included without limitation as long as it can contain the extracted stock solution.
  • the cream may include single cream, sour cream, double cream, whipped cream, etc., without limitation on skimming or milk fat content, and vegetable cream such as coconut cream or alternative cream may also be included.
  • the cream may be whipped cream, and the whipped cream may be prepared by inflating 1.5 to 2.5 times the original cream.
  • the food composition may be prepared in the form of various foods, for example, beverages, gum, tea, vitamin complexes, powders, granules, tablets, capsules, confectionery, rice cakes, bread, etc., of the food composition It can also be used as a food additive composition necessary for manufacturing, but for the purpose of the present invention, the food composition may be a beverage.
  • the amount may be added at a rate of 0.1 to 50% of the total weight.
  • natural carbohydrates include monosaccharides such as glucose, disaccharides such as fructose, polysaccharides such as sucrose, and common sugars such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. can do.
  • flavoring agent examples include natural flavoring agents (taumartin, stevia extract (eg, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.). It may be added within a range in which the aroma and taste of the phase coffee or cream is not impaired.
  • the taste and aroma are alive and the components causing side effects are low, which is helpful to health. It can provide excellent coffee.
  • the coffee extracted in the first and second extraction steps contains almost no ingredients that cause effects such as bitter taste and pounding, and only the third extracted coffee Since it is included, it has the effect of selecting the coffee taste according to the likes and dislikes of the ingredients that produce the effect.
  • FIG. 1 is a flowchart of a separate drip method according to an embodiment of the present invention.
  • FIG. 2 is a flow chart of a separate drip coffee omakase, which is a method for providing a separately dripped beverage according to an embodiment of the present invention.
  • FIG. 3 is a drawing of a drip path according to an embodiment of the present invention.
  • spatially relative terms “below”, “beneath”, “lower”, “above”, “upper”, etc. It can be used to easily describe a component's correlation with other components. Spatially relative terms should be understood as including different orientations of elements in use or operation in addition to the orientations shown in the drawings. For example, if you flip a component that is shown in a drawing, a component described as “below” or “beneath” another component will be placed “above” the other component. can Thus, the exemplary term “below” may include directions of both below and above. Components may also be oriented in other orientations, and thus spatially relative terms may be interpreted according to orientation.
  • a typical pour-over type hand drip uses 15g to 20g of ground coffee and extracts about 250g of water at around 95 degrees in two or three times with a total time of about 2 minutes, and the amount of coffee extracted is 220g to 250g.
  • a method different from the general pour-over type hand drip is used.
  • 1 is a flowchart of a separate drip method according to an embodiment of the present invention.
  • 2 is a flow chart of a separate drip coffee omakase, which is a method for providing a separately dripped beverage according to an embodiment of the present invention.
  • 3 is a drawing of a drip path according to an embodiment of the present invention.
  • the separate drip method 50 parts by weight of water of 95 ° C. or higher (based on 100 parts by weight of ground coffee beans) is poured into 100 parts by weight of ground coffee contained in the dripper for a predetermined time.
  • top-class Arabica beans roasted at 195 ° C to 200 ° C for 14 minutes and Robusta beans roasted at 212 ° C to 226 ° C for 12 minutes were prepared.
  • 90 g of the Arabica beans and 5 g of the Robusta beans were blended to prepare ground beans.
  • the muffin was waited for 30 seconds without supplying water.
  • the stock solution of Preparation Example 1 was prepared by performing a first stock solution extraction on the muffins after the additional reaction step.
  • the first juice extraction was carried out in a spiral circle from the center to the edge, similar to the case of raising a muffin, and then extracted while coming back to the center.
  • a circle with a diameter of 5 mm to 20 mm, the size of a shirt button was drawn twice from the center, the coffee layer in the center rose with white foam and turned over. This was called the first order reaction.
  • the extracted stock solution is 35 g to 40 g, and the time required is 60 seconds.
  • the second stock solution extraction is performed to obtain the stock solution of Preparation Example 1. manufactured.
  • the phenomenon of overturning of the center coffee occurred more significantly.
  • the first to second stock solutions were not mixed and separated by receiving them in separate servers.
  • the stock solution extracted in the second stock solution extraction is 45 g to 50 g, and the time required is 60 seconds.
  • the stock solution of Preparation Example 3 was prepared by performing the third stock solution extraction.
  • the third stock solution extraction was performed by pouring 150 g of water on the surface of the dripper in a spiral circle.
  • the first to third stock solutions were not mixed and separated by receiving them in separate servers.
  • the stock solution extracted in the third stock solution extraction is 150 g, and the time required is 2 minutes and 10 seconds.
  • Preparation Example 3 the muffin formation step and the resting step were performed in the same manner as in Preparation Example 1, but in the subsequent additional reaction step, after supplying 30 g of water to the muffin, waiting for 70 seconds, supplying the remaining 30 g of water again, Waited 70 seconds.
  • Preparation Example 4 the muffin formation step, resting step, and extraction step were performed in the same manner as in Preparation Example 1, but stock solutions of Comparative Examples 7 to 9 were prepared using 100 g of commercially purchased Arabica beans.
  • a sensory test was conducted to evaluate the difference in preference of the extracted first stock solution according to the change in the additional reaction conditions.
  • a beverage was prepared by diluting the first stock solutions prepared in Preparation Example 1, Comparative Example 1, and Comparative Example 4 in hot water.
  • three panelists with experience in cupping divided the taste and aroma of the beverages into (i) body, (ii) savoryness, (iii) cleanness, and (iv) balance, and conducted a sensory evaluation of the following 10 points, respectively. So, the results are shown in Table 1 below.
  • a sensory test was conducted to evaluate the difference in preference of the extracted primary juice according to the change in ground coffee beans.
  • a beverage was prepared by diluting the first stock solution prepared in Preparation Example 1 and Comparative Example 7 in hot water.
  • three panelists with experience in cupping divided the taste and aroma of the beverages into (i) body, (ii) savoryness, (iii) cleanness, and (iv) balance, and conducted a sensory evaluation of the following 10 points, respectively. So, the results are shown in Table 3 below.
  • a sensory test was performed. Specifically, after preparing the first undiluted solution prepared in Preparation Examples 1 to 3 and twice-inflated cream for softness, a dessert was prepared by sprinkling the first undiluted solution on the cream. At this time, the amount of the first stock solution was quantified by 1ts (5ml) or 4ts (20ml). Next, 5 randomly recruited adult panelists performed sensory evaluation on a 5-point scale on the degree of preference for the dessert, and the results are shown in Table 4 below.
  • preference panel 1 panel 2 panel 3 panel 4 panel 5 average 1 ts of the first stock solution and 50 ml of cream 5 4 4 5 3 4.2 4ts of the 1st stock solution and 50ml of cream 4 4 4 3 3.8 2nd stock solution 1ts and cream 50ml 3 2 4 3 4 3.2 4ts of the 2nd stock solution and 50ml of cream 2 3 One 2 3 2.2 1ts of the 3rd stock solution and 50ml of cream One 2 3 3 4 2.6 4ts tertiary stock solution and 50ml cream 2 2 One 2 3 2.0

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Abstract

The present invention relates to a method for separate drip, a food composition prepared by the method, and a separate drip coffee omakase providing the separate drip and the food composition and, more particularly, to a method for separate drip of coffee and to a food composition or beverage prepared by the method, the method comprising a muffin formation step, a rest step, an additional reaction step, and an extraction step.

Description

분리드립 커피 및 분리드립 커피 오마카세Separate Drip Coffee and Separate Drip Coffee Omakase
본 발명은 분리드립 방법 및 상기 방법으로 제조된 식품 조성물에 관한 것으로, 구체적으로는 머핀 형성 단계, 휴지 단계, 추가 반응 단계 및 추출 단계를 포함하는 커피의 분리드립 방법 및 상기 방법에 의해 제조된 식품 조성물 내지 음료에 관한 것이다.The present invention relates to a separate drip method and a food composition prepared by the method, and specifically, to a separate drip method for coffee including a muffin formation step, a rest step, an additional reaction step, and an extraction step, and a food product manufactured by the method It relates to a composition or a beverage.
커피 중 맛과 향을 결정하는 요인으로는 첫째로, 커피 생두(Green bean)의 품질이 있다. 즉, 우수한 품질의 생두에서 좋은 맛과 향이 그렇지 못한 생두보다 많다.The factors that determine the taste and aroma of coffee include, first, the quality of green coffee beans. In other words, green beans with excellent quality have more good taste and aroma than green beans with poor quality.
두 번째로는, 가공방식이다. 생두의 특징을 가장 잘 나타내도록 분류하고(핸드픽 등), 가공하고(워시드, 네추럴), 보관하는 방법에 따라 특성이 나탄다.Second, the processing method. Characteristics are revealed according to the method of classification (hand pick, etc.), processing (washed, natural), and storage to best represent the characteristics of green beans.
세 번째로는, 로스팅이다. 로스팅 배전도 및 방법에 따라서 단맛이 잘 나오고 산미와 아로마가 풍부한 커피가 나올 수도 있고, 쓰거나 텁텁한 부정적인 맛의 커피가 추출될 수도 있다.Thirdly, roasting. Depending on the roasting degree and method, coffee with good sweetness and rich acidity and aroma may come out, or coffee with a bitter or bitter taste may be extracted.
네 번째로는, 분쇄도이다. 분쇄도가 가늘 경우 쓴맛이 높게 발현되고 커피의 성분도 많이 추출된다. 반대로 분쇄도가 굵을 경우 쓴맛은 적어지지만 커피 성분도 함께 적게 추출되기에 추출 방식에 알맞은 적절한 분쇄도를 찾아야 한다. Fourth, grinding degree. If the grinding degree is fine, the bitter taste is highly expressed and a lot of coffee components are extracted. Conversely, if the grinding degree is coarse, the bitter taste is reduced, but the coffee component is also extracted less, so you need to find an appropriate grinding degree suitable for the extraction method.
마지막으로, 커피 추출방법 및 추출 숙련도를 들 수 있다. 이 추출방식은 커피가 가지는 맛과 향을 결정짓는 요인중에 작은 변수라고 할 수 있다. 하지만 잘못된 추출로 인하여 우수한 맛과 향을 가지고 있는 원두를 사용해서 부정적인 커피를 추출하여 최종결과물로 평가하는 사람에게 맛없는 커피로 잘못 인지될 수 있는 중요한 요인이다.Finally, coffee extraction methods and extraction skills can be cited. This extraction method can be said to be a small variable among the factors that determine the taste and aroma of coffee. However, due to incorrect extraction, it is an important factor that can be mistakenly perceived as tasteless coffee by those who evaluate negative coffee as the final result by using coffee beans with excellent taste and aroma.
한편, 커피 추출에 있어서 반드시 거치는 3가지 과정은 침투, 용해, 분리의 과정이다. 적절하게 분쇄된 커피입자 속으로 용매인 물(뜨거운 물 또는 차가운 물)이 침투하여 커피속으로 스며들었다가 커피입자 중 녹아내리는 성분이 용매인 물에 용해되고, 이윽고 녹지 않는 커피 입자와 녹아내린 용액이 서로 분리되어 추출된다.On the other hand, the three processes that must be followed in coffee extraction are the process of infiltration, dissolution, and separation. The solvent water (hot water or cold water) permeates into the properly ground coffee particles and permeates into the coffee, and then the soluble component among the coffee particles dissolves in the solvent water, and eventually the insoluble coffee particles and the dissolved solution are extracted separately from each other.
커피 추출 방식으로는 에스프레소, 사이폰, 모카포트, 프렌치프레스, 터키식 커피추출, 더치커피 및 핸드드립 등의 방식이 있다. 이 추출 방식별로 커피맛과 향이 많은 차이를 가지고 있기에 개인의 기호에 맞는 커피 추출 방식을 선택해서 음용하게 된다.Coffee extraction methods include espresso, siphon, moka pot, French press, Turkish coffee extraction, Dutch coffee, and hand drip. Each extraction method has a lot of difference in coffee taste and aroma, so you can choose a coffee extraction method that suits your personal taste and drink it.
이 중 소비자로부터 좋은 평가를 받고 있는 방식 중 으뜸이 핸드드립이다. 핸드드립은 여과지를 통해서 추출하기 때문에 잡맛이 덜하고, 커피 중 포함된 카페스톨과 같은 콜레스테롤 수치를 높이는 성분을 많이 감소시킬 수 있다.Among the methods that are receiving good reviews from consumers, hand drip is the best. Since hand drip is extracted through a filter paper, it has less unpleasant taste and can greatly reduce components that increase cholesterol levels such as cafestol contained in coffee.
이러한 핸드드립은 다시 침지식 방식과 투과식 방식으로 나눌 수 있는데, 침지식 방식의 핸드드립 보다는 투과식 방식이 조금더 잡미와 잡향이 적게 발현된다.This hand drip can be further divided into an immersion type method and a permeation type method. The permeation type method produces less flavor and miscellaneous flavors than the submersion type hand drip method.
이 투과식 핸드드립으로 추출한 커피에는 98% 이상의 물과 2% 이내의 용존 고형물이 섞여져 있고, 이 용존 고형물 중에는 긍정적인 맛과 향인 좋은 아로마, 단맛, 산미, 고소한향, 초콜릿 향과 맛, 그리고 적절한 바디(Body)와 좋은 여운(After taste)을 내는 성분 등이 있고, 부정적인 맛과 향으로는 쓴맛, 떫은 느낌, 탄향, 담뱃재 같은 타바코향, 시고 떫은 맛 등이 함께 존재한다. 커피가 가지고 있는 좋은 맛과 향은 긍정적인 맛을 내는 성분이 잘 추출되도록 하는 것에 의해 결정되기도 하지만, 부정적인 맛을 내는 성분의 추출이 최소화되는 것이 더 중요하다고 여겨진다.Coffee extracted with this permeation type hand drip contains more than 98% of water and less than 2% of dissolved solids. There are ingredients that give a proper body and good aftertaste, and negative tastes and aromas include bitterness, astringency, burnt smell, tobacco flavor such as cigarette ash, and sour and astringent taste. Although the good taste and aroma of coffee is determined by ensuring that components with positive flavors are extracted well, it is considered more important that extraction of components with negative flavors is minimized.
특히 커피에 함유되어 있는 카페인은 우리몸에 이로운 작용 즉 각성효과, 암 등의 예방, 신진대사 활동의 증진, 혈핵 순환에 도움 등의 작용을 하지만, 많은 양의 커피를 섭취할 경우 사람에 따라 두통유발, 불면증, 심장 튀는 증상 및 위가 약한 사람에게는 위염 증상 등의 부작용이 발생할 수 있다. 따라서, 맛과 향이 살아있으면서 부작용을 일으키는 성분이 낮아 건강에도 도움이 되는 우수한 커피를 추출하는 것이 필요하다.In particular, caffeine contained in coffee has beneficial effects on our body, such as wakefulness, prevention of cancer, etc., promotion of metabolic activity, and help in blood circulation. Side effects such as triggering, insomnia, heart palpitations, and gastritis symptoms for those with a weak stomach may occur. Therefore, it is necessary to extract excellent coffee that is beneficial to health with low components that cause side effects while maintaining the taste and aroma.
본 발명이 해결하고자 하는 과제는 추출된 분리드립에 의한 제1차 원액, 제2차 원액 및 제3차 원액을 제공하고 상기 원액을 첨가한 레시피 및 상기 레시피에 의해 제조된 식품 조성물을 제공하는 것으로, 상기 식품 조성물은 커피 성분, 생리학적 작용 및 맛과 향이 극대화된 것일 수 있다. The problem to be solved by the present invention is to provide a first stock solution, a second stock solution, and a third stock solution by the extracted separated drip, and to provide a recipe to which the stock solution is added and a food composition prepared by the recipe. , The food composition may be one in which coffee components, physiological actions, and taste and aroma are maximized.
본 발명이 해결하고자 하는 과제들은 이상에서 언급된 과제로 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 통상의 기술자에게 명확하게 이해될 수 있을 것이다.The problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.
상술한 과제를 해결하기 위한 본 발명의 일 구현예에 따르면, 분쇄된 원두 100 중량부에 대하여, 물 10 중량부 내지 60 중량부를 공급하는 머핀 형성 단계; 상기 머핀에 15초 내지 60초 동안 물을 공급하지 않는 휴지 단계; 상기 머핀에 물 10 중량부 내지 60 중량부를 더 공급한 후 상기 머핀에 15초 내지 60초 동안 물을 공급하지 않는 추가 반응 단계; 및 물을 추가로 공급하여 커피를 추출하는 추출 단계;를 포함하는 분리드립 방법을 제공하는 것이다.According to one embodiment of the present invention for solving the above problems, based on 100 parts by weight of ground beans, muffin forming step of supplying 10 parts by weight to 60 parts by weight of water; Resting step of not supplying water to the muffins for 15 to 60 seconds; An additional reaction step of supplying 10 to 60 parts by weight of water to the muffins and then not supplying water to the muffins for 15 to 60 seconds; and an extraction step of extracting coffee by additionally supplying water.
본 발명에서, 상기 분쇄된 원두는 품종, 로스팅의 정도, 수확 년도 등이 달라질 수 있고, 상기 분쇄된 원두의 조건에 따라 상기 머핀 형성 단계, 상기 휴지 단계, 상기 추가 반응 단계 및 상기 추출 단계의 물 온도 및 물 공급 시간이 조정될 수 있다.In the present invention, the pulverized beans may vary in variety, degree of roasting, harvest year, etc., and water in the muffin forming step, the resting step, the additional reaction step, and the extraction step depend on the conditions of the pulverized beans. Temperature and water supply time can be adjusted.
본 발명에서, 분쇄된 원두 또는 머핀에 공급되는 상기 물은 90℃ 이상인 것일 수 있고, 바람직하게는 95℃ 이상인 것일 수 있다.In the present invention, the water supplied to the ground beans or muffins may be 90 ° C. or higher, preferably 95 ° C. or higher.
본 발명에서, 상기 머핀 형성 단계는 공급하는 물의 양이 분쇄된 원두 100 중량부에 대하여, 물 25 중량부 내지 40 중량부일 수 있다.In the present invention, in the muffin forming step, the amount of water supplied may be 25 parts by weight to 40 parts by weight of water based on 100 parts by weight of ground beans.
본 발명에서, 상기 휴지 단계는 형성된 머핀을 뜸들이는 단계로 상기 머핀에 25초 내지 45초 동안 물을 공급하지 않은 것일 수 있다.In the present invention, the resting step is a step of steaming the formed muffins, and water may not be supplied to the muffins for 25 to 45 seconds.
본 발명에서, 상기 추가 반응 단계는 3회 내지 7회 반복하는 것일 수 있고, 바람직하게는 4회 내지 5회 반복하는 것일 수 있다.In the present invention, the additional reaction step may be repeated 3 to 7 times, preferably 4 to 5 times.
본 발명에서, 상기 추가 반응 단계는 공급하는 물의 양이 분쇄된 원두 100 중량부에 대하여, 물 10 중량부 내지 20 중량부일 수 있다.In the present invention, in the additional reaction step, the amount of water supplied may be 10 parts by weight to 20 parts by weight of water based on 100 parts by weight of ground beans.
본 발명에서, 상기 추가 반응 단계는 상기 머핀에 15초 내지 25초 동안 물을 공급하지 않은 것일 수 있다.In the present invention, the additional reaction step may be that water is not supplied to the muffins for 15 to 25 seconds.
본 발명에서, 상기 추출 단계는 물 20 중량부 내지 60 중량부를 3초 내지 90초간 공급하여 제1차 원액을 제1 서버에 수용하는 제1 추출 단계; 및 상기 제1 추출 단계의 종료로부터 10 내지 50초 경과 이후, 물 20 중량부 내지 60 중량부를 3초 내지 90초간 공급하여 제2차 원액을 제2 서버에 수용하는 제2 추출 단계;를 더 포함하는 것일 수 있다. 상기 서버는 상기 제1 추출 단계와 상기 제2 추출 단계 사이에서 상기 제1 서버에서 상기 제2 서버로 교체될 수 있고, 추출된 원액을 담을 수 있는 것이라면 제한없이 포함될 수 있다.In the present invention, the extraction step includes a first extraction step of accommodating the first stock solution in the first server by supplying 20 parts by weight to 60 parts by weight of water for 3 seconds to 90 seconds; And a second extraction step of accommodating the second stock solution in a second server by supplying 20 parts by weight to 60 parts by weight of water for 3 seconds to 90 seconds after 10 to 50 seconds have elapsed from the end of the first extraction step. it may be The server may be replaced from the first server to the second server between the first extraction step and the second extraction step, and may be included without limitation as long as it can contain the extracted stock solution.
본 발명에서, 상기 추출 단계는 공급하는 물의 양이 분쇄된 원두 100 중량부에 대하여, 물 35 중량부 내지 60 중량부일 수 있다.In the present invention, in the extraction step, the amount of water supplied may be 35 parts by weight to 60 parts by weight of water based on 100 parts by weight of ground beans.
본 발명에서, 상기 원두는 195℃ 내지 200℃에서 12분 내지 19분 동안 로스팅한 아라비카 원두를 포함하는 것일 수 있다.In the present invention, the beans may include Arabica beans roasted at 195 ° C to 200 ° C for 12 minutes to 19 minutes.
본 발명에서, 상기 원두는 212℃ 내지 226℃에서 11분 내지 14분 동안 로스팅한 로부스타 원두를 더 포함하고, 상기 아라비카 원두 100 중량부에 대하여, 상기 로부스타 원두는 5 내지 10 중량부이고, 상기 제1 서버는 40℃ 내지 60℃의 온도를 유지하고, 상기 제1차 원액을 30rpm 내지 90rpm으로 교반하는 것일 수 있다. In the present invention, the beans further include Robusta beans roasted at 212 ° C to 226 ° C for 11 minutes to 14 minutes, based on 100 parts by weight of the Arabica beans, the Robusta beans are 5 to 10 parts by weight, One server may maintain a temperature of 40 ° C to 60 ° C and stir the first stock solution at 30 rpm to 90 rpm.
본 발명에서, 상기 추출 단계는 상기 제2 추출 단계의 종료로부터 10초 내지 50초 경과 이후, 물 20 중량부 내지 60 중량부를 3초 내지 90초간 공급하여 제3차 원액을 제3 서버에 수용하는 제3 추출 단계;를 더 포함하는 것일 수 있다. . 상기 서버는 상기 제2 추출 단계와 상기 제3 추출 단계 사이에서 상기 제2 서버에서 상기 제3 서버로 교체될 수 있고, 추출된 원액을 담을 수 있는 것이라면 제한없이 포함될 수 있다In the present invention, the extraction step is to supply 20 parts by weight to 60 parts by weight of water for 3 seconds to 90 seconds after 10 seconds to 50 seconds from the end of the second extraction step to accommodate the tertiary stock solution in the third server A third extraction step; may be further included. . The server may be replaced from the second server to the third server between the second extraction step and the third extraction step, and may be included without limitation as long as it can contain the extracted stock solution.
본 발명의 다른 구현예에 따르면, 본 발명의 방법에 의해 제조된 제1차 원액; 및 크림;을 포함하고, 상기 원액은 상기 크림 100 중량부에 대하여, 상기 제1차 원액은 1 중량부 내지 15 중량부로 포함되는 것인, 식품 조성물을 제공하는 것일 수 있다.According to another embodiment of the present invention, the first stock solution prepared by the method of the present invention; And cream; including, wherein the stock solution is based on 100 parts by weight of the cream, the first stock solution may be to provide a food composition that is included in 1 part by weight to 15 parts by weight.
본 발명에서, 상기 크림은 싱글 크림, 사워 크림, 더블 크림, 생크림 등 탈지 여부 내지 유지방 함량에 제한없이 포함될 수 있고, 코코넛 크림과 같은 식물성 크림 내지 대체 크림 역시 포함될 수 있다.In the present invention, the cream may include single cream, sour cream, double cream, whipped cream, etc., without limitation on skimming or milk fat content, and vegetable cream such as coconut cream or alternative cream may also be included.
본 발명에서, 상기 크림은 휘핑 크림일 수 있고, 상기 휘핑 크림은 원래 상태의 크림에서 1.5배 내지 2.5배 부풀려져 제조된 것일 수 있다.In the present invention, the cream may be whipped cream, and the whipped cream may be prepared by inflating 1.5 to 2.5 times the original cream.
본 발명에서, 상기 식품 조성물은 각종 식품류, 예를 들어, 음료, 껌, 차, 비타민 복합제, 분말, 과립, 정제, 캡슐, 과자, 떡, 빵 등의 형태로 제조될 수 있고, 상기 식품 조성물의 제조에 필요한 식품 첨가제 조성물로도 이용될 수 있으나, 본 발명의 목적 상 상기 식품 조성물은 음료일 수 있다.In the present invention, the food composition may be prepared in the form of various foods, for example, beverages, gum, tea, vitamin complexes, powders, granules, tablets, capsules, confectionery, rice cakes, bread, etc., of the food composition It can also be used as a food additive composition necessary for manufacturing, but for the purpose of the present invention, the food composition may be a beverage.
본 발명에서 유효 성분으로 포함되는 상기 제1차 원액, 제2차 원액 또는 제3차 원액이 식품 조성물에 포함될 때 그 양은 전체 중량의 0.1 내지 50%의 비율로 첨가할 수 있다. 여기서, 상기 식품 조성물이 음료 형태로 제조되는 경우 지시된 비율로 상기 식품 조성물을 함유하는 것 외에 특별한 제한점은 없으며 통상의 음료와 같이 여러가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다. 즉, 천연 탄수화물로서 포도당 등의 모노사카라이드, 과당 등의 디사카라이드, 슈크로스 등의 및 폴리사카라이드, 덱스트린, 시클로덱스트린 등과 같은 통상적인 당 및 자일리톨, 소르비톨, 에리트리톨 등의 당알콜 등을 포함할 수 있다. 상기 향미제로서는 천연 향미제(타우마틴, 스테비아 추출물(예를 들어 레바우디오시드 A, 글리시르히진등) 및 합성 향미제(사카린, 아스파르탐 등) 등을 들 수 있으나, 본 발명의 목적 상 커피 또는 크림의 향과 맛이 저해되지 않는 범위 내에서 추가될 수 있다.When the first stock solution, the second stock solution, or the third stock solution included as an active ingredient in the present invention is included in the food composition, the amount may be added at a rate of 0.1 to 50% of the total weight. Here, when the food composition is prepared in the form of a beverage, there is no particular limitation except that the food composition is included in the indicated ratio, and various flavoring agents or natural carbohydrates may be included as additional ingredients as in conventional beverages. In other words, natural carbohydrates include monosaccharides such as glucose, disaccharides such as fructose, polysaccharides such as sucrose, and common sugars such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. can do. Examples of the flavoring agent include natural flavoring agents (taumartin, stevia extract (eg, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.). It may be added within a range in which the aroma and taste of the phase coffee or cream is not impaired.
본 발명의 기타 구체적인 사항들은 상세한 설명 및 도면들에 포함되어 있다.Other specific details of the invention are included in the detailed description and drawings.
본 발명의 분리드립으로 추출된 커피의 경우, 커피속에 포함되어있는 성분들의 섭취향에 따른 생리학적 작용 그리고 관능적인 맛 평가 등을 통해서, 맛과 향이 살아있으면서 부작용을 일으키는 성분이 낮아 건강에도 도움이 되는 우수한 커피를 제공할 수 있다.In the case of the coffee extracted by the separate drip method of the present invention, through the physiological action and sensory taste evaluation of the components contained in the coffee according to the intake, the taste and aroma are alive and the components causing side effects are low, which is helpful to health. It can provide excellent coffee.
특히, 본 발명의 분리드립으로 추출한 커피 중 제1차 추출 및 제2차 추출 단계에서 추출된 커피는 쓴맛 및 두근거림 등의 효과를 내는 성분이 거의 포함되어 있지 않고, 제3차 추출된 커피만 포함되어 있어, 상기 효과를 내는 성분의 호불호에 따라 커피 맛을 선택할 수 있는 효과를 가진다.In particular, among the coffee extracted by the separate drip of the present invention, the coffee extracted in the first and second extraction steps contains almost no ingredients that cause effects such as bitter taste and pounding, and only the third extracted coffee Since it is included, it has the effect of selecting the coffee taste according to the likes and dislikes of the ingredients that produce the effect.
본 발명의 효과들은 이상에서 언급된 효과로 제한되지 않으며, 언급되지 않은 또 다른 효과들은 아래의 기재로부터 통상의 기술자에게 명확하게 이해될 수 있을 것이다.The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.
도 1은 본 발명의 일 실시예에 따른 분리드립 방법의 흐름도이다.1 is a flowchart of a separate drip method according to an embodiment of the present invention.
도 2는 본 발명이 일 실시예에 따른 분리드립된 음료 제공 방법인 분리드립 커피 오마카세의 흐름도이다.2 is a flow chart of a separate drip coffee omakase, which is a method for providing a separately dripped beverage according to an embodiment of the present invention.
도 3은 본 발명의 일 실시예에 따른 드립 경로 도시도이다.3 is a drawing of a drip path according to an embodiment of the present invention.
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 실시예들을 참조하면 명확해질 것이다. 그러나, 본 발명은 이하에서 개시되는 실시예들에 제한되는 것이 아니라 서로 다른 다양한 형태로 구현될 수 있으며, 단지 본 실시예들은 본 발명의 개시가 완전하도록 하고, 본 발명이 속하는 기술 분야의 통상의 기술자에게 본 발명의 범주를 완전하게 알려주기 위해 제공되는 것이며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다.Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, only these embodiments are intended to complete the disclosure of the present invention, and are common in the art to which the present invention belongs. It is provided to fully inform the person skilled in the art of the scope of the invention, and the invention is only defined by the scope of the claims.
본 명세서에서 사용된 용어는 실시예들을 설명하기 위한 것이며 본 발명을 제한하고자 하는 것은 아니다. 본 명세서에서, 단수형은 문구에서 특별히 언급하지 않는 한 복수형도 포함한다. 명세서에서 사용되는 "포함한다(comprises)" 및/또는 "포함하는(comprising)"은 언급된 구성요소 외에 하나 이상의 다른 구성요소의 존재 또는 추가를 배제하지 않는다. 명세서 전체에 걸쳐 동일한 도면 부호는 동일한 구성 요소를 지칭하며, "및/또는"은 언급된 구성요소들의 각각 및 하나 이상의 모든 조합을 포함한다. 비록 "제1", "제2" 등이 다양한 구성요소들을 서술하기 위해서 사용되나, 이들 구성요소들은 이들 용어에 의해 제한되지 않음은 물론이다. 이들 용어들은 단지 하나의 구성요소를 다른 구성요소와 구별하기 위하여 사용하는 것이다. 따라서, 이하에서 언급되는 제1 구성요소는 본 발명의 기술적 사상 내에서 제2 구성요소일 수도 있음은 물론이다.Terminology used herein is for describing the embodiments and is not intended to limit the present invention. In this specification, singular forms also include plural forms unless specifically stated otherwise in a phrase. As used herein, "comprises" and/or "comprising" does not exclude the presence or addition of one or more other elements other than the recited elements. Like reference numerals throughout the specification refer to like elements, and “and/or” includes each and every combination of one or more of the recited elements. Although "first", "second", etc. are used to describe various components, these components are not limited by these terms, of course. These terms are only used to distinguish one component from another. Accordingly, it goes without saying that the first element mentioned below may also be the second element within the technical spirit of the present invention.
다른 정의가 없다면, 본 명세서에서 사용되는 모든 용어(기술 및 과학적 용어를 포함)는 본 발명이 속하는 기술분야의 통상의 기술자에게 공통적으로 이해될 수 있는 의미로 사용될 수 있을 것이다. 또한, 일반적으로 사용되는 사전에 정의되어 있는 용어들은 명백하게 특별히 정의되어 있지 않는 한 이상적으로 또는 과도하게 해석되지 않는다.Unless otherwise defined, all terms (including technical and scientific terms) used in this specification may be used with meanings commonly understood by those skilled in the art to which the present invention belongs. In addition, terms defined in commonly used dictionaries are not interpreted ideally or excessively unless explicitly specifically defined.
공간적으로 상대적인 용어인 "아래(below)", "아래(beneath)", "하부(lower)", "위(above)", "상부(upper)" 등은 도면에 도시되어 있는 바와 같이 하나의 구성요소와 다른 구성요소들과의 상관관계를 용이하게 기술하기 위해 사용될 수 있다. 공간적으로 상대적인 용어는 도면에 도시되어 있는 방향에 더하여 사용시 또는 동작시 구성요소들의 서로 다른 방향을 포함하는 용어로 이해되어야 한다. 예를 들어, 도면에 도시되어 있는 구성요소를 뒤집을 경우, 다른 구성요소의 "아래(below)"또는 "아래(beneath)"로 기술된 구성요소는 다른 구성요소의 "위(above)"에 놓일 수 있다. 따라서, 예시적인 용어인 "아래"는 아래와 위의 방향을 모두 포함할 수 있다. 구성요소는 다른 방향으로도 배향될 수 있으며, 이에 따라 공간적으로 상대적인 용어들은 배향에 따라 해석될 수 있다.The spatially relative terms "below", "beneath", "lower", "above", "upper", etc. It can be used to easily describe a component's correlation with other components. Spatially relative terms should be understood as including different orientations of elements in use or operation in addition to the orientations shown in the drawings. For example, if you flip a component that is shown in a drawing, a component described as "below" or "beneath" another component will be placed "above" the other component. can Thus, the exemplary term “below” may include directions of both below and above. Components may also be oriented in other orientations, and thus spatially relative terms may be interpreted according to orientation.
한편, 본 명세서에서 개시된 각각의 설명 및 실시형태는 각각의 다른 설명 및 실시 형태에도 적용될 수 있다. 즉, 본 명세서에서 개시된 다양한 요소들의 모든 조합이 본 발명의 범주에 속하고, 일 구현예에서 생략된 기재는 다른 구현예에서 기재된 바와 같은 방식으로 해석될 수 있다. 또한, 하기 기술된 구체적인 서술에 의하여 본 발명의 범주가 제한된다고 볼 수 없다.Meanwhile, each description and embodiment disclosed in this specification may also be applied to each other description and embodiment. That is, all combinations of various elements disclosed herein fall within the scope of the present invention, and description omitted in one embodiment may be interpreted in the same manner as described in another embodiment. In addition, it cannot be seen that the scope of the present invention is limited by the specific descriptions described below.
일반적인 푸어오버식 핸드드립은 15g~20g의 분쇄된 커피를 사용하고 95도 내외의 약 250g의 물을 2회 내지 3회에 나누어 총 2분 정도의 시간을 두고 추출하는 방식이고, 추출된 커피양은 220g~250g이 된다. 반면 분리드립의 경우 일반적인 푸어오버식 핸드드립과는 다른 방식을 사용하는데, 이하, 첨부된 도면을 참조하여 본 발명의 실시예를 상세하게 설명한다. 하기 실시예에 의해 본 발명이 제한되지 아니함은 자명하다.A typical pour-over type hand drip uses 15g to 20g of ground coffee and extracts about 250g of water at around 95 degrees in two or three times with a total time of about 2 minutes, and the amount of coffee extracted is 220g to 250g. On the other hand, in the case of separate drip, a method different from the general pour-over type hand drip is used. Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. It is apparent that the present invention is not limited by the following examples.
도 1은 본 발명의 일 실시예에 따른 분리드립 방법의 흐름도이다. 도 2는 본 발명이 일 실시예에 따른 분리드립된 음료 제공 방법인 분리드립 커피 오마카세의 흐름도이다. 도 3은 본 발명의 일 실시예에 따른 드립 경로 도시도이다.1 is a flowchart of a separate drip method according to an embodiment of the present invention. 2 is a flow chart of a separate drip coffee omakase, which is a method for providing a separately dripped beverage according to an embodiment of the present invention. 3 is a drawing of a drip path according to an embodiment of the present invention.
도 1에 도시된 바와 같이, 본 발명에 의하면, 분리드립 방법은, 95℃ 이상의 물 50 중량부(분쇄된 원두 100 중량부 기준)를 기 설정된 시간에 대응하여, 드리퍼 내에 수용된 100 중량부의 분쇄된 커피 원두에 공급하는 머핀 형성 단계; 30초간 뜸을 들이는 휴지 단계; 커피 원두에 95℃ 이상의 물 12 중량부를 기 설정된 시간에 대응하여 공급하여 머핀을 확장시키고, 20초간 뜸을 들이는 것을 각각 5회 반복하는 단계; 커피 원두에 95℃ 이상의 물 40 중량부를 60초간 공급하여, 제1차 반응에 대응하는 제1차 원액을 35 중량부 이상 40 중량부 이하로 추출하는 단계; 제1차 원액을 제1 서버에 수용하는 단계, 제1차 추출로부터 20초 이후, 커피 원두에 95℃ 이상의 물 50 중량부를 60초간 공급하여, 제2차 원액을 45 중량부 이상 50 중량부 이하로 추출하는 단계, 제2차 원액을 제2 서버에 수용하는 단계; 제2차 추출로부터 30초 이후, 커피 원두에 95℃ 이상의 물 150 중량부를 130초간 공급하여, 제3차 원액을 150 중량부로 추출하는 단계 및 제3차 원액을 제3 서버에 수용하는 단계를 포함한다.As shown in FIG. 1, according to the present invention, in the separate drip method, 50 parts by weight of water of 95 ° C. or higher (based on 100 parts by weight of ground coffee beans) is poured into 100 parts by weight of ground coffee contained in the dripper for a predetermined time. Forming muffins supplied to coffee beans; Resting step of steaming for 30 seconds; supplying 12 parts by weight of water of 95 ° C. or higher to coffee beans in response to a predetermined time to expand the muffins, and repeating steaming for 20 seconds 5 times each; supplying 40 parts by weight of water of 95° C. or higher to coffee beans for 60 seconds to extract a first stock solution corresponding to the first reaction in an amount of 35 parts by weight or more and 40 parts by weight or less; Accommodating the first stock solution in the first server, after 20 seconds from the first extraction, 50 parts by weight of water of 95 ° C. or higher is supplied to coffee beans for 60 seconds, and the second stock solution is 45 parts by weight or more and 50 parts by weight or less Step of extracting, accommodating the second stock solution in the second server; After 30 seconds from the second extraction, supplying 150 parts by weight of water of 95 ° C. or higher to coffee beans for 130 seconds, extracting 150 parts by weight of the tertiary stock solution and receiving the tertiary stock solution in a third server do.
준비예 1Preparation Example 1
1-1. 분쇄 원두 준비 단계1-1. Ground bean preparation steps
분리드립의 추출 방식에 최적화된 원두를 준비하기 위하여 195℃ 내지 200℃에서 14분 동안 로스팅한 최상급 아라비카 원두 및 212℃ 내지 226℃에서 12분 동안 로스팅한 로부스타 원두를 준비하였다. 다음으로 상기 아라비카 원두 90g 및 로부스타 원두 5g에 블랜딩 과정을 거쳐 분쇄 원두를 준비하였다.In order to prepare beans optimized for the separate drip extraction method, top-class Arabica beans roasted at 195 ° C to 200 ° C for 14 minutes and Robusta beans roasted at 212 ° C to 226 ° C for 12 minutes were prepared. Next, 90 g of the Arabica beans and 5 g of the Robusta beans were blended to prepare ground beans.
1-2. 머핀 형성 단계 및 휴지 단계1-2. Muffin formation phase and rest phase
도 3에 도시된 바와 같이, 앞서 준비한 분쇄 원두에 95℃ 정도의 뜨거운 물 30g을 공급하였다. 구체적으로는, 상기 커피 상단 중앙부터 가장자리까지 나선형으로 가느다란 물줄기를 공급하였고, 다시 가장자리부터 중앙까지 나선형으로 돌아와서 가느다란 물줄기를 공급한 뒤 멈추었다. 이때, 드리퍼 아래로는 물을 떨어뜨리지 않고 커피표면에 머핀이 부풀어 오르게 하였다.As shown in FIG. 3, 30 g of hot water at about 95° C. was supplied to the previously prepared ground beans. Specifically, a thin stream of water was supplied in a spiral from the center of the top of the coffee to the edge, and a thin stream of water was supplied spirally from the edge to the center again, and then stopped. At this time, the muffins were allowed to swell on the surface of the coffee without dripping water under the dripper.
다음으로 30초의 시간동안 상기 머핀에서 물을 공급하지 않고 대기하였다.Next, the muffin was waited for 30 seconds without supplying water.
1-3. 추가 반응 단계1-3. Additional Reaction Steps
다음으로 상기 머핀에 물 12g을 머핀 형성 단계와 마찬가지로 중앙에서 가장자리로 간 다음 다시 중앙으로 돌아오는 방식으로 공급한 후 20초 간 대기하는 추가 반응 단계를 실시하였다. 이때 상기 머핀은 점차적으로 커지나, 드리퍼 아래로는 여전히 물 또는 용해된 커피용액이 떨어지지 않았다.Next, after supplying 12 g of water to the muffins in a way from the center to the edge and then back to the center, as in the muffin formation step, an additional reaction step of waiting for 20 seconds was performed. At this time, the muffin gradually grew, but water or dissolved coffee solution still did not fall under the dripper.
이어서 같은 물의 양과 동일한 동작으로 물을 공급하고 대기하는 추가 반응 단계를 4회차까지 반복하였다. 이때까지 드리퍼 아래로 물 또는 용해된 커피는 떨어지지 않았다.Subsequently, the additional reaction step of supplying and waiting for water in the same operation with the same amount of water was repeated up to 4 times. Up to this point, no water or dissolved coffee had dripped down the dripper.
마지막으로 5회차 추가 반응 단계를 실시한 후, 드리퍼 아래로 한방울씩 커피 용액이 떨어지기 시작하고 드리퍼 표면에는 머핀 형태로 부풀어 오른 커피 입자가 가득차는 것을 확인하였다. 머핀 형성 단계 부터 추가 반응 단계까지 총 사용한 물의 양은 90g이고, 150초(2분 30초)의 시간이 경과하였다.Finally, after the fifth additional reaction step, it was confirmed that the coffee solution started to fall down the dripper drop by drop, and the surface of the dripper was filled with coffee particles swollen in the form of muffins. The total amount of water used from the muffin formation step to the additional reaction step was 90 g, and a time of 150 seconds (2 minutes and 30 seconds) elapsed.
1-4. 제1차 원액 추출 단계1-4. 1st stock solution extraction step
상기 추가 반응 단계가 끝난 머핀에 제1차 원액 추출을 실시하여, 제조예 1의 원액을 제조하였다. 제1차 원액 추출은 머핀을 올릴 때와 유사하게 중심부부터 가장자리까지 나선형의 원을 그리며 나갔다가 다시 중심부로 들어오면서 추출하였다. 중심부에서 셔츠 단추 크기인 직경 5mm 내지 20mm의 원을 두 번 그리면 중심부의 커피층이 하얀색 거품과 함께 봉긋하게 솟았다가 뒤집히는 현상이 일어났다. 이것을 제1차 반응이라고 하였다. The stock solution of Preparation Example 1 was prepared by performing a first stock solution extraction on the muffins after the additional reaction step. The first juice extraction was carried out in a spiral circle from the center to the edge, similar to the case of raising a muffin, and then extracted while coming back to the center. When a circle with a diameter of 5 mm to 20 mm, the size of a shirt button, was drawn twice from the center, the coffee layer in the center rose with white foam and turned over. This was called the first order reaction.
제1차 원액 추출에서는 물을 40g을 투입하고, 추출된 원액은 35g~40g이며, 소요되는 시간은 60초이다.In the first stock solution extraction, 40 g of water is added, the extracted stock solution is 35 g to 40 g, and the time required is 60 seconds.
1-5. 제2차 원액 추출 단계1-5. Second stock solution extraction step
상기 제1차 원액 추출이 끝나고 20초 경과한 뒤부터, 상기 제1차 원액 추출의 추출방법과 동일하되, 투입하는 물의 양을 50g으로 늘려서 제2차 원액 추출을 실시하여 제조예 1의 원액을 제조하였다. 추출 마무리에 중심부 커피가 뒤집히는 현상이 더 크게 일어났다. 여기서 제1차 내지 제2차 원액은 서로 섞지 않고 각자 별도의 서버에 받아서 분리하였다. 상기 제2차 원액 추출에서 추출된 원액은 45g~50g이고, 소요되는 시간은 60초이다. After 20 seconds from the end of the first stock solution extraction, the same extraction method as the first stock solution extraction, but by increasing the amount of water to be injected to 50 g, the second stock solution extraction is performed to obtain the stock solution of Preparation Example 1. manufactured. At the end of extraction, the phenomenon of overturning of the center coffee occurred more significantly. Here, the first to second stock solutions were not mixed and separated by receiving them in separate servers. The stock solution extracted in the second stock solution extraction is 45 g to 50 g, and the time required is 60 seconds.
1-6. 제3차 원액 추출 단계1-6. 3rd stock solution extraction step
상기 제2차 원액 추출이 끝나고 30초 경과한 뒤부터, 제3차 원액 추출을 실시하여 제조예 3의 원액을 제조하였다. 상기 제3차 원액 추출은 물 150g을 드리퍼 표면에 넉넉하게 나선형 원을 그리며 부어서 추출하였다. 여기서 제1차 내지 제3차 원액은 서로 섞지 않고 각자 별도의 서버에 받아서 분리하였다. 상기 제3차 원액 추출에서 추출된 원액은 150g이고, 소요되는 시간은 2분 10초이다.After 30 seconds after the second stock solution extraction, the stock solution of Preparation Example 3 was prepared by performing the third stock solution extraction. The third stock solution extraction was performed by pouring 150 g of water on the surface of the dripper in a spiral circle. Here, the first to third stock solutions were not mixed and separated by receiving them in separate servers. The stock solution extracted in the third stock solution extraction is 150 g, and the time required is 2 minutes and 10 seconds.
준비예 2Preparation example 2
준비예 2에서는 상기 준비예 1과 동일한 방식으로 머핀 형성 단계 및 휴지 단계를 거쳤으나, 이후 추가 반응 단계에서 상기 머핀에 물 60g을 쉬지 않고 연속적으로 공급하였다.In Preparation Example 2, the muffin forming step and the resting step were performed in the same manner as in Preparation Example 1, but then, in the additional reaction step, 60 g of water was continuously supplied to the muffin without a break.
또한 상기 추가 반응 단계가 끝난 머핀에 상기 준비예 1과 동일한 방식으로 제1차 내지 제3차 원액 추출을 실시하여, 비교예 1 내지 3의 원액을 제조하였다.In addition, the first to third stock solution extractions were performed on the muffins after the additional reaction step in the same manner as in Preparation Example 1 to prepare stock solutions of Comparative Examples 1 to 3.
준비예 3Preparation Example 3
준비예 3에서는 상기 준비예 1과 동일한 방식으로 머핀 형성 단계 및 휴지 단계를 거쳤으나, 이후 추가 반응 단계에서는 상기 머핀에 물 30g을 공급한 후 70초 간 대기하였고, 다시 나머지 물 30g을 공급한 후 70초 간 대기하였다.In Preparation Example 3, the muffin formation step and the resting step were performed in the same manner as in Preparation Example 1, but in the subsequent additional reaction step, after supplying 30 g of water to the muffin, waiting for 70 seconds, supplying the remaining 30 g of water again, Waited 70 seconds.
또한 상기 추가 반응 단계가 끝난 머핀에 상기 준비예 1과 동일한 방식으로 제1차 내지 제3차 원액 추출을 실시하여, 비교예 4 내지 6의 원액을 제조하였다.In addition, the first to third stock solution extraction was performed on the muffins after the additional reaction step in the same manner as in Preparation Example 1 to prepare stock solutions of Comparative Examples 4 to 6.
준비예 4Preparation Example 4
준비예 4에서는 상기 준비예 1과 동일한 방식으로 머핀 형성 단계, 휴지 단계 및 추출 단계를 거쳤으나, 시중에서 구매한 아라비카 원두 100g을 사용하여, 비교예 7 내지 9의 원액을 제조하였다.In Preparation Example 4, the muffin formation step, resting step, and extraction step were performed in the same manner as in Preparation Example 1, but stock solutions of Comparative Examples 7 to 9 were prepared using 100 g of commercially purchased Arabica beans.
평가예 1Evaluation Example 1
분리드립에서, 추가 반응 조건의 변화에 따라 추출된 제1차 원액의 기호도 차이를 평가하기 위하여, 관능 검사를 실시하였다. 구체적으로는 상기 제조예 1, 상기 비교예 1 및 상기 비교예 4에 의해 제조된 제1차 원액을 더운 물에 희석하여 음료를 제조하였다. 다음으로 커핑 경험이 있는 3명의 패널들이 상기 음료들의 맛과 향을 (i) 바디감, (ii) 구수함, (iii) 깔끔함 및 (iv) 밸런스의 항목으로 나누어 각각 하기 10점 만점의 관능평가를 실시하여, 그 결과를 하기 표 1에 나타내었다.In the separate drip, a sensory test was conducted to evaluate the difference in preference of the extracted first stock solution according to the change in the additional reaction conditions. Specifically, a beverage was prepared by diluting the first stock solutions prepared in Preparation Example 1, Comparative Example 1, and Comparative Example 4 in hot water. Next, three panelists with experience in cupping divided the taste and aroma of the beverages into (i) body, (ii) savoryness, (iii) cleanness, and (iv) balance, and conducted a sensory evaluation of the following 10 points, respectively. So, the results are shown in Table 1 below.
제조예 1Preparation Example 1 바디감body 구수함nasty 깔끔함neatness 밸런스balance 합계Sum
패널 1panel 1 9.69.6 8.38.3 8.48.4 8.88.8 35.135.1
패널 2panel 2 9.59.5 9.39.3 9.69.6 9.59.5 37.937.9
패널 3panel 3 9.79.7 9.19.1 9.39.3 9.79.7 37.837.8
평균average 9.69.6 8.98.9 9.19.1 9.39.3 36.936.9
비교예 1Comparative Example 1 바디감body 구수함nasty 깔끔함neatness 밸런스balance 합계Sum
패널 1panel 1 6.76.7 6.26.2 7.87.8 7.97.9 28.628.6
패널 2panel 2 66 7.77.7 6.96.9 7.37.3 27.927.9
패널 3panel 3 6.36.3 7.27.2 6.66.6 7.87.8 27.927.9
평균average 6.36.3 7.07.0 7.17.1 7.77.7 28.128.1
비교예 4Comparative Example 4 바디감body 구수함nasty 깔끔함neatness 밸런스balance 합계Sum
패널 1panel 1 7.67.6 6.16.1 7.97.9 7.77.7 29.329.3
패널 2panel 2 6.16.1 7.77.7 8.58.5 7.47.4 29.729.7
패널 3panel 3 7.47.4 7.17.1 8.08.0 6.76.7 29.229.2
평균average 7.07.0 7.07.0 8.18.1 7.37.3 29.429.4
상기 표 1에 나타난 것처럼, 제조예 1 및 비교예 4와 같이 분리드립으로 제조된 제1차 원액의 경우, 그렇지 않은 비교예 1의 제1차 원액에 비하여 깔끔함이 높은 것으로 나타났고, 특히, 제조예 1의 원액을 더운 물에 희석하여 제조된 음료의 경우, 그렇지 않은 경우에 비하여 전체적인 맛과 향이 높게 나타난 바, 본 발명의 구성을 구비한 분리드립 제1차 원액의 기호도가 높은 것을 알 수 있었다. As shown in Table 1, in the case of the first stock solution prepared by separate drip like Preparation Example 1 and Comparative Example 4, it was found that the first stock solution of Comparative Example 1 was higher in cleanliness than the first stock solution of Comparative Example 1. In the case of the beverage prepared by diluting the stock solution of Example 1 in hot water, the overall taste and aroma were higher than those of other cases, indicating that the first separated drip stock solution having the configuration of the present invention had a high degree of preference. .
평가예 2Evaluation example 2
분리드립에서, 추가 반응 조건의 변화에 따라 추출된 제2차 원액의 기호도 차이를 평가하기 위하여, 관능 검사를 실시하였다. 구체적으로는 상기 제조예 2, 상기 비교예 2 및 상기 비교예 5에 의해 제조된 제2차 원액을 와인잔에 든 얼음에 넣고 흔들어 음료를 제조하였다. 다음으로 커핑 경험이 있는 3명의 패널들이 상기 음료들의 맛과 향을 (i) 바디감, (ii) 산미, (iii) 깔끔함 및 (iv) 밸런스의 항목으로 나누어 각각 하기 10점 만점의 관능평가를 실시하여, 그 결과를 하기 표 2에 나타내었다.In the separate drip, a sensory test was conducted to evaluate the difference in preference of the extracted secondary stock solution according to the change in the additional reaction conditions. Specifically, the second stock solution prepared in Preparation Example 2, Comparative Example 2, and Comparative Example 5 was put into ice in a wine glass and shaken to prepare a beverage. Next, three panelists with experience in cupping divided the taste and aroma of the beverages into (i) body, (ii) acidity, (iii) cleanness, and (iv) balance, and conducted a sensory evaluation on a 10-point scale, respectively. So, the results are shown in Table 2 below.
제조예 2Preparation Example 2 바디감body 산미acidity 깔끔함neatness 밸런스balance 합계Sum
패널 1panel 1 8.28.2 9.09.0 9.39.3 7.37.3 33.833.8
패널 2panel 2 8.18.1 9.19.1 9.29.2 8.68.6 35.035.0
패널 3panel 3 8.68.6 8.98.9 9.89.8 9.39.3 36.636.6
평균average 8.38.3 9.09.0 9.49.4 8.48.4 35.135.1
비교예 2Comparative Example 2 바디감body 산미acidity 깔끔함neatness 밸런스balance 합계Sum
패널 1panel 1 7.57.5 7.27.2 8.38.3 6.96.9 29.929.9
패널 2panel 2 7.67.6 8.08.0 6.86.8 6.86.8 29.229.2
패널 3panel 3 7.27.2 7.77.7 7.77.7 6.86.8 29.429.4
평균average 7.47.4 7.67.6 7.67.6 6.86.8 29.529.5
비교예 5Comparative Example 5 바디감body 산미acidity 깔끔함neatness 밸런스balance 합계Sum
패널 1panel 1 7.67.6 9.19.1 8.58.5 6.86.8 32.032.0
패널 2panel 2 8.08.0 8.18.1 9.29.2 7.27.2 32.532.5
패널 3panel 3 6.66.6 8.38.3 8.98.9 7.37.3 31.131.1
평균average 7.47.4 8.58.5 8.98.9 7.17.1 31.931.9
상기 표 2에 나타난 것처럼, 제조예 2 및 비교예 5와 같이 분리드립으로 제조된 제2차 원액의 경우, 그렇지 않은 비교예 2의 제2차 원액에 비하여 깔끔함 및 산미가 높은 것으로 나타났고, 특히, 제조예 2의 원액을 얼음에 넣고 흔들어 제조된 음료의 경우, 그렇지 않은 경우에 비하여 전체적인 맛과 향이 높게 나타난 바, 본 발명의 구성을 구비한 분리드립 제2차 원액의 기호도가 높은 것을 알 수 있었다. As shown in Table 2, in the case of the second stock solution prepared by separate drip as in Preparation Example 2 and Comparative Example 5, it was found that the freshness and acidity were higher than the second stock solution of Comparative Example 2, which was not the case. , In the case of a beverage prepared by putting the stock solution of Preparation Example 2 in ice and shaking it, the overall taste and aroma were higher than those of other cases, indicating that the separate drip secondary stock solution having the configuration of the present invention had a high degree of preference. there was.
평가예 3Evaluation Example 3
분리드립에서, 분쇄 원두의 변화에 따라 추출된 제1차 원액의 기호도 차이를 평가하기 위하여, 관능 검사를 실시하였다. 구체적으로는 상기 제조예 1 및 상기 비교예 7에 의해 제조된 제1차 원액을 더운 물에 희석하여 음료를 제조하였다. 다음으로 커핑 경험이 있는 3명의 패널들이 상기 음료들의 맛과 향을 (i) 바디감, (ii) 구수함, (iii) 깔끔함 및 (iv) 밸런스의 항목으로 나누어 각각 하기 10점 만점의 관능평가를 실시하여, 그 결과를 하기 표 3에 나타내었다.In the separate drip, a sensory test was conducted to evaluate the difference in preference of the extracted primary juice according to the change in ground coffee beans. Specifically, a beverage was prepared by diluting the first stock solution prepared in Preparation Example 1 and Comparative Example 7 in hot water. Next, three panelists with experience in cupping divided the taste and aroma of the beverages into (i) body, (ii) savoryness, (iii) cleanness, and (iv) balance, and conducted a sensory evaluation of the following 10 points, respectively. So, the results are shown in Table 3 below.
제조예 1Preparation Example 1 바디감body 구수함nasty 깔끔함neatness 밸런스balance 합계Sum
패널 1panel 1 9.69.6 8.38.3 8.48.4 8.88.8 35.135.1
패널 2panel 2 9.59.5 9.39.3 9.69.6 9.59.5 37.937.9
패널 3panel 3 9.79.7 9.19.1 9.39.3 9.79.7 37.837.8
평균average 9.6 9.6 8.9 8.9 9.1 9.1 9.3 9.3 36.9 36.9
비교예 7Comparative Example 7 바디감body 구수함nasty 깔끔함neatness 밸런스balance 합계Sum
패널 1panel 1 6.46.4 7.37.3 8.98.9 8.88.8 31.431.4
패널 2panel 2 7.77.7 7.77.7 8.48.4 7.67.6 31.431.4
패널 3panel 3 7.27.2 8.78.7 8.78.7 7.77.7 32.332.3
평균average 7.1 7.1 7.9 7.9 8.7 8.7 8.0 8.0 31.7 31.7
상기 표 3에 나타난 것처럼, 제조예 1과 같이 블랜딩되어 추출된 제1차 원액의 경우, 그렇지 않은 비교예 7의 제1차 원액에 비하여 바디감, 구수함 및 밸런스가 높은 것으로 나타난 바, 본 발명의 원두 블랜딩을 사용하여 분리드립 방법을 거친 제2차 원액의 기호도가 높은 것을 알 수 있었다. As shown in Table 3, in the case of the first stock solution blended and extracted as in Preparation Example 1, the body, taste and balance were higher than the first stock solution of Comparative Example 7, which was not the case, and the coffee beans of the present invention It was found that the preference of the second stock solution subjected to the separate drip method using blending was high.
평가예 4Evaluation Example 4
제1차 원액으로 제조한 식품 조성물의 기호도 차이를 평가하기 위하여, 관능 검사를 실시하였다. 구체적으로는 상기 제조예 1 내지 3에 의해 제조된 제1차 원액 및 부드러움을 위해 2배로 부풀려진 크림을 준비한 후, 상기 제1차 원액을 크림위에 뿌려 디저트를 제조하였다. 이때, 상기 제1차 원액의 양은 1ts(5ml) 또는 4ts(20ml) 만큼 정량하였다. 다음으로 무작위로 모집된 5명의 성인 패널들이 상기 디저트에 대한 기호도를 5점 만점의 5점 척도 관능평가를 실시하여, 그 결과를 하기 표 4에 나타내었다.In order to evaluate the difference in palatability of the food composition prepared from the first stock solution, a sensory test was performed. Specifically, after preparing the first undiluted solution prepared in Preparation Examples 1 to 3 and twice-inflated cream for softness, a dessert was prepared by sprinkling the first undiluted solution on the cream. At this time, the amount of the first stock solution was quantified by 1ts (5ml) or 4ts (20ml). Next, 5 randomly recruited adult panelists performed sensory evaluation on a 5-point scale on the degree of preference for the dessert, and the results are shown in Table 4 below.
기호도preference 패널 1panel 1 패널 2panel 2 패널 3panel 3 패널 4panel 4 패널 5panel 5 평균average
제1차 원액 1ts 및 크림 50ml1 ts of the first stock solution and 50 ml of cream 55 44 44 55 33 4.2 4.2
제1차 원액 4ts 및 크림 50ml4ts of the 1st stock solution and 50ml of cream 44 44 44 44 33 3.8 3.8
제2차 원액 1ts 및 크림 50ml2nd stock solution 1ts and cream 50ml 33 22 44 33 44 3.2 3.2
제2차 원액 4ts 및 크림 50ml4ts of the 2nd stock solution and 50ml of cream 22 33 1One 22 33 2.2 2.2
제3차 원액 1ts 및 크림 50ml1ts of the 3rd stock solution and 50ml of cream 1One 22 33 33 44 2.6 2.6
제3차 원액 4ts 및 크림 50ml4ts tertiary stock solution and 50ml cream 22 22 1One 22 33 2.0 2.0
상기 표 4에 나타난 것처럼, 제조예 1의 제1차 원액을 크림과 함께 섭취하는 경우, 그렇지 않은 비교예 1의 제1차 원액에 비하여 깔끔함이 높은 것으로 나타났고, 특히, 크림 50ml 당 제1차 원액 1ts의 비율인 경우, 그렇지 않은 경우에 비하여 전체적인 맛과 향이 높게 나타난 바, 본 발명의 구성을 구비한 식품 조성물의 기호도가 높은 것을 알 수 있었다. As shown in Table 4, when the first stock solution of Preparation Example 1 was taken with cream, the cleanliness was higher than that of the first stock solution of Comparative Example 1, and in particular, the first stock solution per 50 ml of cream In the case of the ratio of 1 ts of the stock solution, the overall taste and aroma were higher than in the case of other cases, and it was found that the food composition having the configuration of the present invention was highly acceptable.
이상, 첨부된 도면을 참조로 하여 본 발명의 실시예를 설명하였지만, 본 발명이 속하는 기술분야의 통상의 기술자는 본 발명이 그 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 그러므로, 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며, 제한적이 아닌 것으로 이해해야만 한다.Although the embodiments of the present invention have been described with reference to the accompanying drawings, those skilled in the art to which the present invention pertains can be implemented in other specific forms without changing the technical spirit or essential features of the present invention. you will be able to understand Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (7)

  1. 분쇄된 원두 100 중량부에 대하여, 물 10 중량부 내지 60 중량부를 공급하는 머핀 형성 단계;Muffin forming step of supplying 10 parts by weight to 60 parts by weight of water based on 100 parts by weight of ground beans;
    15초 내지 60초 동안 물을 공급하지 않는 휴지 단계;Resting step of not supplying water for 15 to 60 seconds;
    물 10 중량부 내지 60 중량부를 더 공급한 후 15초 내지 60초 동안 물을 공급하지 않는 추가 반응 단계; 및 an additional reaction step of not supplying water for 15 seconds to 60 seconds after further supplying 10 parts by weight to 60 parts by weight of water; and
    물을 추가로 공급하여 커피를 추출하는 추출 단계;를 포함하는 분리드립 방법.A separate drip method comprising an extraction step of extracting coffee by additionally supplying water.
  2. 제1항에 있어서,According to claim 1,
    상기 추가 반응 단계는 3회 내지 7회 반복하는 것인, 방법.Wherein the additional reaction step is repeated 3 to 7 times.
  3. 제1항에 있어서,According to claim 1,
    상기 추출 단계는, 물 20 중량부 내지 60 중량부를 3초 내지 90초간 공급하여 제1차 원액을 제1 서버에 수용하는 제1 추출 단계; 및The extraction step may include a first extraction step of accommodating the first stock solution in a first server by supplying 20 parts by weight to 60 parts by weight of water for 3 seconds to 90 seconds; and
    상기 제1 추출 단계의 종료로부터 10 내지 50초 경과 이후, 물 20 중량부 내지 60 중량부를 3초 내지 90초간 공급하여 제2차 원액을 제2 서버에 수용하는 제2 추출 단계;를 더 포함하는 것인, 방법.After 10 to 50 seconds from the end of the first extraction step, a second extraction step of accommodating the second stock solution in a second server by supplying 20 parts by weight to 60 parts by weight of water for 3 seconds to 90 seconds; further comprising which way.
  4. 제3항에 있어서,According to claim 3,
    상기 원두는, 195℃ 내지 200℃에서 12분 내지 19분 동안 로스팅한 아라비카 원두를 포함하는 것인, 방법.The method, wherein the beans include Arabica beans roasted at 195 ° C to 200 ° C for 12 minutes to 19 minutes.
  5. 제4항에 있어서,According to claim 4,
    상기 원두는, 212℃ 내지 226℃에서 11분 내지 14분 동안 로스팅한 로부스타 원두를 더 포함하고, The beans further include Robusta beans roasted at 212 ° C to 226 ° C for 11 minutes to 14 minutes,
    상기 아라비카 원두 100 중량부에 대하여, 상기 로부스타 원두는 5 내지 10 중량부이고,Based on 100 parts by weight of the Arabica beans, the Robusta beans are 5 to 10 parts by weight,
    상기 제1 서버는 40℃ 내지 60℃의 온도를 유지하고, 상기 제1차 원액을 30rpm 내지 90rpm으로 교반하는 것인, 방법.Wherein the first server maintains a temperature of 40 ° C to 60 ° C and stirs the first stock solution at 30 rpm to 90 rpm.
  6. 제3항에 있어서,According to claim 3,
    상기 추출 단계는, 상기 제2 추출 단계의 종료로부터 10 내지 50초 경과 이후, 물 20 중량부 내지 60 중량부를 3초 내지 90초간 공급하여 제3차 원액을 제3 서버에 수용하는 제3 추출 단계;를 더 포함하는 것인, 방법.The extraction step is a third extraction step of accommodating the tertiary stock solution in a third server by supplying 20 parts by weight to 60 parts by weight of water for 3 seconds to 90 seconds after 10 to 50 seconds have elapsed from the end of the second extraction step. The method further comprising;
  7. 제3항 내지 제6항 중 어느 한 항의 제1차 원액; 및 크림;을 포함하고,The first stock solution of any one of claims 3 to 6; and cream;
    상기 크림 100 중량부에 대하여, 상기 제1차 원액은 1 중량부 내지 15 중량부로 포함되는 것인, 식품 조성물.With respect to 100 parts by weight of the cream, the first stock solution is contained in 1 part by weight to 15 parts by weight, a food composition.
PCT/KR2022/012634 2021-08-24 2022-08-24 Separate drip coffee and separate drip coffee omakase WO2023027498A1 (en)

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KR102517580B1 (en) 2022-11-29 2023-04-05 주식회사 비엔씨알 Separate drip device for dispensing water based on size of muffin, which means wet ground coffee inflated
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KR20140065610A (en) * 2012-11-19 2014-05-30 신현봉 Turn-table type multi pour over extraction apparatus for drip coffee
KR20160011432A (en) * 2014-07-22 2016-02-01 김영식 Alaska Coffee production process and the product
KR20180098084A (en) * 2017-02-24 2018-09-03 박봉기 The drip port for hand drip coffee
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