WO2023277654A1 - Method for preparing coffee wine by means of coffee cherries - Google Patents

Method for preparing coffee wine by means of coffee cherries Download PDF

Info

Publication number
WO2023277654A1
WO2023277654A1 PCT/KR2022/009539 KR2022009539W WO2023277654A1 WO 2023277654 A1 WO2023277654 A1 WO 2023277654A1 KR 2022009539 W KR2022009539 W KR 2022009539W WO 2023277654 A1 WO2023277654 A1 WO 2023277654A1
Authority
WO
WIPO (PCT)
Prior art keywords
coffee
wine
fermented
parchment
fermentation
Prior art date
Application number
PCT/KR2022/009539
Other languages
French (fr)
Korean (ko)
Inventor
이현구
Original Assignee
이현구
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 이현구 filed Critical 이현구
Publication of WO2023277654A1 publication Critical patent/WO2023277654A1/en

Links

Images

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063—Separation by filtration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/31—Leuconostoc
    • A23V2400/321—Mesenteroides
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/05—Use of particular microorganisms in the preparation of wine
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • C12R2001/24—Lactobacillus brevis
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/46—Streptococcus ; Enterococcus; Lactococcus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

Definitions

  • the present invention relates to a manufacturing method capable of simultaneously producing fermented coffee beans and coffee wine.
  • Coffee belongs to the Rubiaceae genus Coffee, and commercially grown varieties are largely divided into three varieties: Arabica (Coffea arabica), Robusta (Coffea canephora), and Liberica (Coffea liberica). .
  • Arabica species which is recognized as the best quality because of its good aroma and taste, is native to Ethiopia and grows well at high altitudes of 500 to 1,000 m above sea level and at a temperature of 15 to 25 ° C. It accounts for 75% of world coffee production.
  • Coffee is a favorite drink made by combining bitterness, sourness, sweetness, and astringency in various ways. It is consumed and traded next to petroleum, making it a beverage with high commodity value.
  • Coffee is a representative beverage made by harmonizing bitterness, astringency, sourness, and sweetness, and is the most widely consumed favorite food worldwide.
  • Coffee is known to contain substances that have excellent effects on Alzheimer's disease, Parkinson's disease, type 2 diabetes, cholesterol, heart disease, and liver cirrhosis.
  • caffeine the main component of coffee
  • caffeine is one of the alkaloid compounds. It has awakening effects on the back and helps with hangovers and diets, but large amounts of caffeine intake promotes gastric acid secretion and loosens the sphincter connecting the esophagus, which can cause stomach acid to flow back into the esophagus and worsen heartburn, insomnia, nervousness, It is also a causative substance that has a negative effect on coffee in that it can cause anxiety and osteoporosis.
  • an ingredient called cafestol is a type of coffee oil in extracted coffee and has a steroid ring made of hydrocarbons. Hydrocarbons are easily soluble in oil and have a structure similar to plant steroids, so they are called sterols in plants. Cholesterol is the most common steroid in our body, and cafestol is a vegetable cholesterol similar to cholesterol in our body.
  • cafestol has anti-inflammatory and anti-cancer effects, and because cafestol acts to inhibit newly formed blood vessels in tissues, there is also a paper that it will be effective for patients with diabetic retinopathy, cancer growth, rheumatoid arthritis, and endometriosis. .
  • fermentation refers to the action of decomposing organic matter by the action of enzymes possessed by microorganisms such as yeast and bacteria. Enzymes to maintain are also supplied.
  • An object of the present invention is to provide a method for producing coffee wine using coffee cherries.
  • a method for producing coffee wine of the present invention for achieving the above object includes (A) crushing coffee cherries made of parchment and a sheath covering the parchment and then adding water; (B) first fermenting by adding yeast to the crushed coffee cherry; (C) adding yeast to the firstly fermented coffee cherries to perform a second fermentation; and (D) filtering the secondary fermented coffee cherry to separate the filtrate and the filtrate.
  • step (D) After the step (D), (E) preparing wine by fermenting the filtrate at 23 to 27 ° C so that the alcohol content is 13% or more; and (F) filtering the prepared wine.
  • step (B) yeast can be fermented at 23 to 27 ° C. for 2 to 5 days by adding 0.5 to 3 parts by weight based on 300 SP (Saccharogenic power) to 100 parts by weight of crushed coffee cherry.
  • 300 SP Sacharogenic power
  • Saccharomyces cerevisiae may be introduced as yeast and fermented at 23 to 27 ° C. for 5 to 15 days.
  • step (E ⁇ ) fermentation may be performed under anoxic conditions for 5 to 15 days.
  • air may be introduced for 18 to 24 hours.
  • the strains are Lactococcus lactis , Lactococcus cremoris , Lactococcus diacetyllactis , Leuconostoc mesenteroides , lacto Bacillus brevis ( Lactobacillus brevis ) or a mixed strain thereof.
  • the strain is liquid-cultured, diluted to a cell count of 1.0X10 5 to 1.0X10 15 cfu/g, and then anaerobically fermented at 35 to 41 °C for 12 to 36 hours.
  • the coffee wine of the present invention for achieving the above other object can be prepared according to the above manufacturing method.
  • the coffee wine of the present invention has high sugar content, excellent acidity and sweetness, and low astringency and bitterness, so it has excellent sensory properties.
  • the fermented coffee beans obtained according to the production method of the present invention are roasted and prepared as coffee, the content of caffeine is low, the content of GABA, isoflavones and total polyphenols is high, the aroma, taste and color are excellent, and the flavor is excellent. is removed and the functionality is excellent.
  • 1 is a view showing the structure of a general coffee cherry.
  • FIG. 2 is a photograph of mashed coffee cherries according to an embodiment of the present invention.
  • FIG. 3 is a photograph taken of coffee wine prepared according to an embodiment of the present invention.
  • the present invention relates to a manufacturing method capable of simultaneously producing fermented coffee beans and coffee wine.
  • the structure of coffee cherry includes parchment surrounding coffee beans (green beans) and a skin covering the two parchments.
  • coffee wine and fermented coffee beans can be simultaneously obtained using the coffee cherry.
  • the method for producing coffee wine using coffee cherries of the present invention includes the steps of: (A) crushing coffee cherries composed of parchment and a sheath covering the parchment and then adding water to a solid content of 40 to 60%; (B) first fermenting by adding yeast to the crushed coffee cherry; (C) adding yeast to the firstly fermented coffee cherries to perform a second fermentation; and (D) filtering the secondary fermented coffee cherry to separate the filtrate and the filtrate.
  • step (E) when producing coffee wine (E) preparing wine by fermenting the filtrate at 23 to 27 ° C. so that the alcohol content is 13% or more; and (F) filtering the prepared wine.
  • the coffee cherries made of parchment and the outer skin surrounding the parchment are crushed to release juice (FIG. 2), and then added to the solid content to 40 to 60%.
  • the crushed coffee cherry is separated into hulls and parchment without breaking the coffee beans, and the crushed coffee cherry is difficult to ferment due to low juice, so that the solid content is 40 to 60%.
  • supplementation is performed if necessary so that the sugar content of the hydrous coffee cherry is 22 brix or more, preferably 22 to 30 brix.
  • step (B) yeast is added to the crushed coffee cherry and primary fermentation is performed at 23 to 27 ° C, preferably 23 to 25 ° C for 2 to 5 days, preferably 3 to 4 days .
  • the carbohydrates contained in the coffee cherries are converted into sugars, thereby imparting an artificial and subtle sweetness to wine and coffee beans, as well as increasing the sugar content, so that fermentation becomes more smooth, and nutrients and sensory gender is further improved.
  • the nutritional components of coffee cherry are 45 to 89% by weight of carbohydrates, 4 to 12% by weight of protein, 1 to 2% by weight of fat, and 6 to 10% by weight of ash. If not, it takes more time and does not impart natural sweetness to wine and coffee beans.
  • the yeast is used in an amount of 0.5 to 3 parts by weight, preferably 1 to 2 parts by weight, based on 300 SP (Saccharogenic power), based on 100 parts by weight of crushed coffee cherry. If the content of yeast is less than the lower limit, the desired effect cannot be obtained, and if the content exceeds the upper limit, the quality deteriorates and the taste of fermented grains becomes so that crushed coffee cherries cannot be used in the next process.
  • step (C) 0.01 to 0.05 parts by weight of yeast, preferably 0.02 to 0.025 parts by weight, is added to 100 parts by weight of the first fermented coffee cherry at 23 to 27 ° C., preferably 23 to 25 ° C.
  • the secondary fermentation is carried out for 5 to 15 days, preferably 8 to 10 days.
  • yeast potassium metabisulfite (K 2 S 2 O 5 ) is added in an amount of 0.001 to 0.01 parts by weight, preferably 0.005 to 0.006 parts by weight, based on 100 parts by weight of the primary fermentation product so that abnormal fermentation is not performed additionally when yeast is added.
  • K 2 S 2 O 5 potassium metabisulfite
  • the yeast is wine yeast, and Saccharomyces cerevisiae may be mentioned. If other yeast is used instead of the wine yeast or wine yeast is not used, a non-preferred coffee aroma is generated during roasting of coffee beans, and coffee wine is not produced.
  • the temperature and time during the secondary fermentation are less than the lower limit, fermentation may not be performed, and if it exceeds the upper limit, the coffee aroma may be reduced and the coffee wine may have astringent and bitter taste when roasting coffee beans.
  • step (D) the secondly fermented coffee cherry is filtered and separated into a filtrate and a filtrate.
  • the filtrate is parchment and skins containing coffee beans, and only parchment is used when producing fermented coffee beans, and skins are not used. In addition, only the filtrate is used when producing coffee wine.
  • step (E) wine is prepared by fermenting the filtrate at 23 to 27 ° C. so that the alcohol content is 13% or more, and then in step (F), the prepared wine is filtered to produce clear and transparent wine do.
  • step (E) third fermentation of the parchment in the filtrate under anoxic conditions; (F ⁇ ) drying the tertiary fermented parchment and then separating coffee beans from the parchment; (G′) immersing the coffee beans in water at 20 to 27° C. for 4 to 6 hours; (H ⁇ ) injecting air at 20 to 27 ° C. for 12 to 25 hours after removing the immersed coffee beans from water; And (I ⁇ ) inoculating the strain into the coffee beans whose physiological activity is promoted by introducing the air into the anaerobic fermentation step; fermented coffee beans can be obtained by further including.
  • the parchment of the filtrate filtered in the step (D) is 23 to 27 ° C., preferably 23 to 25 ° C. for 5 to 15 days, preferably 8 to 10 days, under anoxic conditions. 3rd fermentation.
  • the anaerobic fermentation means that when the materials are stacked and left to stand by blocking air, alcoholic fermentation is performed by wild yeast and additionally fermentation by bacteria growing in an anaerobic environment such as anaerobic bacillus.
  • the parchment hardened after drying the third fermented parchment at 30 to 50 ° C, preferably 40 to 45 ° C for 5 to 10 hours, preferably 7 to 8 hours Separate the coffee beans from the ment.
  • a drying process is performed not only to separate coffee beans from the tertiary fermented parchment, but also to further improve nutritional and functional components when promoting physiological activity in coffee beans.
  • drying time and temperature are less than the lower limit, the parchment becomes soggy that it is difficult to separate the coffee beans, and the physiological activity is not promoted, and the manufacturing time may be prolonged. It can be.
  • the coffee beans are immersed in water at 20 to 27 ° C. for 4 to 6 hours so that physiological activity occurs inside the coffee beans.
  • the immersed coffee beans are taken out of water and then lightly supplied with air at 20 to 27 ° C, preferably 24 to 26 ° C for 12 to 25 hours, preferably 18 to 24 hours. let it
  • the temperature and time for introducing air are less than the lower limit value, nutrients and functional ingredients may not be significantly improved, and if it exceeds the upper limit value, green coffee beans with sprouts may be generated and the quality may be deteriorated.
  • the strain is inoculated into coffee beans whose physiological activity is promoted by introducing the air, and subjected to anaerobic fermentation.
  • sterilization may be performed if necessary before inoculation of the strain, but it is not necessary to perform sterilization because other germs are not contaminated even if sterilization is not performed.
  • the strains include Lactococcus lactis , Lactococcus cremoris , Lactococcus diacetyllactis , Leuconostoc mesenteroides , Lactobacillus brevis ) or mixed strains thereof.
  • the strain is liquid cultured to dilute the number of cells to 1.0X10 5 to 1.0X10 15 cfu/g, preferably 1.0X10 6 to 1.0X10 10 cfu/g. If the number of cells is less than the lower limit, fermentation may be insufficient and may take a long time, and if the number exceeds the upper limit, a strong sour taste may occur.
  • the diluted strain is inoculated into the coffee beans and anaerobically fermented at 35 to 41 ° C. for 12 to 36 hours, preferably 20 to 28 hours, and inverted once every 12 hours to ensure even fermentation.
  • the anaerobically fermented coffee beans are sterilized at 90 to 100 ° C, cooled, and then dried at 40 to 45 ° C for 10 to 20 hours to prepare fermented coffee beans.
  • PDBL medium (potato flour 0.8% by weight, glucose 4% by weight) was sterilized at 121 ° C. for 15 minutes, then cooled to 25 ° C. and CHN-11 (Christian Hansen, Lactococcus cremoris, Lactococcus lactis , Lactococcus diacetyl Mixed strains of Lactis and Leuconostoc mecenteroites) were inoculated at 0.01% (w/w) and cultured at 33 ° C for 48 hours to prepare seed spawn (pH 3.5, 4 brix), then PDB medium for liquid culture After preparing and sterilizing (potato flour 0.8% by weight, glucose 4% by weight), 50 ml of the seed spawn per 1 liter was added thereto, and then cultured at 36 ° C. for 56 hours to prepare a liquid culture medium. At this time, the number of cells in the liquid culture medium is diluted to be 1.0X10 7 cfu/g.
  • Fermented coffee beans were prepared in the same manner as in Example 1, but without performing the primary fermentation using yeast.
  • Fermented coffee beans were prepared in the same manner as in Example 1, but without performing secondary fermentation using Saccharomyces cerevisiae.
  • coffee beans were immersed in water at 35 ° C. for 5 hours, removed from the water, and then air was introduced at 35 ° C. for 24 hours to prepare fermented coffee beans.
  • Test Example 1 Measurement of caffeine, GABA, isoflavones, and total polyphenols
  • Caffeine (mg/kg): Extracted coffee was filtered through a syringe filter and used as a sample for HPLC analysis.
  • the concentration of was increased from an initial 8% to 27% for 40 minutes and then to 100% for 7 minutes.
  • the solvent flow rate was 1 mL/min, the wavelength of the detector was 280 nm, and the column oven was analyzed while maintaining 30 °C.
  • GABA mg/g: 1 ml of brewed coffee was accurately weighed into a test tube, 4 ml of HPLC grade water was added and hydrolysis was performed at 60° C. for 1 hour. After hydrolysis, 2 ml of 5-sulfosalicylic acid was added, proteins were precipitated for 2 hours, and only the supernatant was completely evaporated at 60 °C. The filtrate remaining by complete evaporation was dissolved by adding 2 ml of lithium citrate buffer (pH 2.2), and 2 ml of 5-sulfosalicylic acid was added and allowed to stand for 2 hours to precipitate the protein.
  • Li citrate buffer pH 2.2
  • Isoflavones (non-glycosides, mg/100g): confirmed by UV chromatogram under the following conditions.
  • UPLC Water Acquity Ultra Performance LC System, Column: ACQUITY UPLCBEH C18 column (2.1mmX50mm, 1.7 ⁇ m, 40 °C), Mobile phase: A; 0.1% formic acid in water B; 0.1% formic acid in acetonitrile, Solvent gradient system: A: B (%, 0.6ml/min) 0-8min; 90: 10, 8-10 min 90:10 to 1:100, 10-12 min 0: 100, 12-12.5 min 1: 100 to 90:10, 12.5-15 min 90: 10, Injection volume: 3 ⁇ l
  • Total polyphenols Measured by applying the Folin-Denis method. That is, 0.2 mL of the sample dissolved in distilled water was put in a test tube, 5 mL of distilled water was added, mixed, and left at room temperature for 3 minutes. Then, 1 mL of 10% Na2CO3 saturated solution was added, mixed, and reacted at room temperature for 1 hour, and then the absorbance of the supernatant was measured at 700 nm.
  • the standard material was prepared with caffeic acid at a concentration of 0 to 100 ⁇ g/mL and analyzed in the same way as the sample, and the total phenol content of the extract was calculated from the standard calibration curve.
  • the coffee extract prepared using coffee beans prepared according to Example 1 of the present invention has a lower caffeine content than the control group and Comparative Examples 1 to 5, and GABA, isoflavones and total It was confirmed that the polyphenol content was high.
  • the coffee extract prepared using the coffee beans prepared according to Example 1 of the present invention is superior in acidity, color, fruit flavor, and overall preference compared to the control group and Comparative Examples 1 to 5, , It was confirmed that the astringent taste, bitter taste, already taste, and off-flavor were reduced.
  • Coffee wine was obtained by fermenting the filtrate obtained by filtering the secondly fermented coffee cherry in Example 1 at 23 ° C. until the alcohol content reached 13%. At this time, it was stirred once a day during fermentation to prepare coffee wine (FIG. 3).
  • Test Example 3 Measurement of pH, acidity, sugar content, and ethanol content
  • pH measured using a pH meter (Thermo Orion 720, USA).
  • Ethanol content The alcohol content (%) was measured with an alcohol hydrometer.
  • the coffee wine of the present invention has high sugar content, excellent acidity and sweetness, and low astringency and bitterness, so it has excellent sensory properties, so consumer preference may be high.

Landscapes

  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Toxicology (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Tea And Coffee (AREA)

Abstract

The present invention relates to a method for preparing coffee wine by means of coffee cherries, the method comprising the steps of: (A) mashing coffee cherries including parchment and outer skin covering the parchment, and then adding water such that the solid matter is contained in 40 to 60 degrees Brix; (B) primarily fermenting the mashed coffee cherries by adding malt; (C) secondarily fermenting the primarily fermented coffee cherries by adding yeast; and (D) filtering the secondarily fermented coffee cherries to separate a filter residue and a filtered liquid. Therefore, coffee wine may be obtained from the filtered liquid, and fermented coffee beans may be obtained from the filter residue.

Description

커피체리를 이용한 커피와인의 제조방법Method for producing coffee wine using coffee cherry
본 발명은 발효커피콩과 커피와인을 동시에 제조할 수 있는 제조방법에 관한 것이다.The present invention relates to a manufacturing method capable of simultaneously producing fermented coffee beans and coffee wine.
커피는 꼭두서니과(Rubiaceae) 코페아속(Coffee)에 속하며, 상업적으로 재배하는 품종은 크게 아라비카(Arabica; Coffea arabica), 로부스타(Robusta; Coffea canephora) 및 리베리카(Liberica; Coffea liberica) 3가지 품종으로 나뉜다.Coffee belongs to the Rubiaceae genus Coffee, and commercially grown varieties are largely divided into three varieties: Arabica (Coffea arabica), Robusta (Coffea canephora), and Liberica (Coffea liberica). .
그 중에서 향기와 맛이 좋아 최고의 품질로 인정받고 있는 아라비카종은 에티오피아가 원산지로서 해발 500~1,000 m의 높은 지대와 15~25 ℃의 온도에서 잘 자라고, 브라질·콜롬비아·멕시코·과테말라·에티오피아 등지에서 생산되며, 전 세계 커피 생산량의 75%를 차지한다. Among them, the Arabica species, which is recognized as the best quality because of its good aroma and taste, is native to Ethiopia and grows well at high altitudes of 500 to 1,000 m above sea level and at a temperature of 15 to 25 ° C. It accounts for 75% of world coffee production.
이러한 커피는 쓴맛, 신맛, 단맛, 떫은 맛 등으로 다양하게 조화되어 만들어지는 기호음료로서 9세기경부터 에티오피아에서 재배되기 시작한 이래로 2018년에 유럽이 264만톤, 미국이 157만톤, 한국이 15만톤이 소비되어 석유 다음으로 교역량이 많아 상품 가치가 높은 음료이다.Coffee is a favorite drink made by combining bitterness, sourness, sweetness, and astringency in various ways. It is consumed and traded next to petroleum, making it a beverage with high commodity value.
커피는 쓴맛, 떫은 맛, 신맛, 단맛 등이 조화되어 만들어지는 대표적인 음료로서 전 세계적으로 가장 널리 음용되고 있는 기호식품으로 우리나라에서도 커피 전문점 확산과 자가소비 증가 등으로 커피시장이 지속적으로 성장하고 있다.Coffee is a representative beverage made by harmonizing bitterness, astringency, sourness, and sweetness, and is the most widely consumed favorite food worldwide.
커피에는 알츠하이머, 파킨슨 병, 제2형 당뇨병, 콜레스테롤, 심장 질환 및 간경변 등에 우수한 효과를 갖는 물질을 함유한 것으로 알려지면서 기호식품을 넘어서 커피의 약리적인 효과에도 많은 연구가 이루어지고 있는 추세이다.Coffee is known to contain substances that have excellent effects on Alzheimer's disease, Parkinson's disease, type 2 diabetes, cholesterol, heart disease, and liver cirrhosis.
그러나 커피의 과다섭취는 정서불안, 신경과민, 수면장애 및 위장장애 등의 카페인 중독증(caffeinism)을 유발할 수 있다고 알려져 있으며, 카페인이 지방산화를 증가시켜 혈중 유리지방산, 콜레스테롤 및 중성지질 함량을 높여 심혈관계, 특히 관상동맥질환을 발생시킬 수 있다는 연구와 함께 이를 부정하는 연구도 지속적으로 보고되어 커피 섭취와 심혈관계 질환과의 상관성은 여전히 논쟁이 되고 있다.However, it is known that excessive consumption of coffee can cause caffeine addiction, such as emotional instability, nervousness, sleep disorder, and gastrointestinal disorder. The correlation between coffee consumption and cardiovascular disease is still controversial, as studies denying this relationship are continuously reported along with studies that can cause coronary artery disease.
커피의 대표적인 성분으로는 카페인, 클로로겐산, 나이아신, 칼륨, 트리고넬, 아미노산 등이 있고, 이 중 커피의 주성분인 카페인은 알칼로이드계 화합물의 하나로서 적당량의 카페인 섭취는 일시적으로 졸음을 없애주고 집중력을 높이는 등의 각성 효과가 있으며 숙취 및 다이어트에 도움이 되지만, 다량의 카페인 섭취는 위산 분비를 촉진하고 식도를 연결하는 괄약근을 느슨하게 만들어 위산이 식도에 역류, 속쓰림을 악화시킬 수 있으며, 불면증, 신경과민, 불안, 골다공증을 유발할 수도 있다는 점에서 커피의 부정적인 영향을 주고 있는 원인물질이기도 하다.Representative components of coffee include caffeine, chlorogenic acid, niacin, potassium, trigonel, amino acids, etc. Among them, caffeine, the main component of coffee, is one of the alkaloid compounds. It has awakening effects on the back and helps with hangovers and diets, but large amounts of caffeine intake promotes gastric acid secretion and loosens the sphincter connecting the esophagus, which can cause stomach acid to flow back into the esophagus and worsen heartburn, insomnia, nervousness, It is also a causative substance that has a negative effect on coffee in that it can cause anxiety and osteoporosis.
또한, 커피에 들어있는 성분 중 카페스톨(Cafestol)이라는 성분은 추출된 커피에서 커피기름의 일종으로 탄화수소로 된 스테로이드 링을 가지고 있다. 탄화수소는 기름에 잘 녹고, 식물의 스테로이드와 비슷한 구조를 가지고 있어 식물에서는 이것을 스테롤이라고 부른다. 우리 몸에서 가장 흔한 스테로이드는 콜레스테롤인데, 카페스톨은 우리 몸의 콜레스테롤과 비슷한 식물성 콜레스테롤이라고 할 수 있다. In addition, among the ingredients contained in coffee, an ingredient called Cafestol is a type of coffee oil in extracted coffee and has a steroid ring made of hydrocarbons. Hydrocarbons are easily soluble in oil and have a structure similar to plant steroids, so they are called sterols in plants. Cholesterol is the most common steroid in our body, and cafestol is a vegetable cholesterol similar to cholesterol in our body.
카페스톨은 항염증과 항암 효과가 있으며, 카페스톨이 조직내에서 새롭게 생겨나는 혈관을 억제하는 역할을 하므로 당뇨병성 망막증, 암의 성장, 류마티스성 관절염, 자궁내막증 환자에게 효과가 있을 것이라는 논문도 있다.Cafestol has anti-inflammatory and anti-cancer effects, and because cafestol acts to inhibit newly formed blood vessels in tissues, there is also a paper that it will be effective for patients with diabetic retinopathy, cancer growth, rheumatoid arthritis, and endometriosis. .
한편, 발효란 효모나 세균 등의 미생물이 지니고 있는 효소의 작용으로 유기물이 분해되는 작용을 말하는 것으로, 생명체는 음식물 섭취로 에너지만 얻는 것이 아니라, 그 에너지를 소화하기 위한 소화도구와 체내의 신진대사를 유지하기 위한 효소도 함께 공급받게 된다.On the other hand, fermentation refers to the action of decomposing organic matter by the action of enzymes possessed by microorganisms such as yeast and bacteria. Enzymes to maintain are also supplied.
본 발명의 목적은 커피체리를 이용하여 커피와인의 제조방법을 제공하는데 있다.An object of the present invention is to provide a method for producing coffee wine using coffee cherries.
상기한 목적을 달성하기 위한 본 발명의 커피와인을 제조하는 방법은 (A) 파치먼트와 상기 파치먼트를 감싸는 외과피로 이루어진 커피체리를 으깬 후 물을 첨가하는 단계; (B) 상기 으깬 커피체리에 누룩을 투입하여 1차 발효시키는 단계; (C) 상기 1차 발효된 커피체리에 효모를 투입하여 2차 발효시키는 단계; 및 (D) 상기 2차 발효된 커피체리를 여과하여 여과물과 여과액으로 분리하는 단계;를 포함할 수 있다. A method for producing coffee wine of the present invention for achieving the above object includes (A) crushing coffee cherries made of parchment and a sheath covering the parchment and then adding water; (B) first fermenting by adding yeast to the crushed coffee cherry; (C) adding yeast to the firstly fermented coffee cherries to perform a second fermentation; and (D) filtering the secondary fermented coffee cherry to separate the filtrate and the filtrate.
상기 (D)단계 이후에 (E) 상기 여과액을 알코올 도수가 13% 이상이 되도록 23 내지 27 ℃에서 발효시켜 와인을 제조하는 단계; 및 (F) 상기 제조된 와인을 여과시키는 단계;를 포함할 수 있다.After the step (D), (E) preparing wine by fermenting the filtrate at 23 to 27 ° C so that the alcohol content is 13% or more; and (F) filtering the prepared wine.
상기 (B)단계에서 누룩은 300 SP(Saccharogenic power)를 기준으로 으깬 커피체리 100 중량부에 대하여 0.5 내지 3 중량부로 투입되어 23 내지 27 ℃에서 2 내지 5일 동안 발효시킬 수 있다.In step (B), yeast can be fermented at 23 to 27 ° C. for 2 to 5 days by adding 0.5 to 3 parts by weight based on 300 SP (Saccharogenic power) to 100 parts by weight of crushed coffee cherry.
상기 (C)단계에서는 효모로 사카로마이세스 세레비지에(Saccharomyces cerevisiae)를 투입하여 23 내지 27 ℃에서 5 내지 15일 동안 발효시킬 수 있다.In the step (C), Saccharomyces cerevisiae may be introduced as yeast and fermented at 23 to 27 ° C. for 5 to 15 days.
상기 (D)단계 이후에 (E`) 상기 여과물 중 파치먼트를 무산소 조건에서 3차 발효시키는 단계; (F`) 상기 3차 발효된 파치먼트를 건조시킨 후 파치먼트에서 커피콩을 분리하는 단계; (G`) 상기 커피콩을 20 내지 27 ℃의 물에 4 내지 6시간 동안 침지시키는 단계; (H`) 상기 침지시킨 커피콩을 물에서 건져낸 후 20 내지 27 ℃ 하에서 12 내지 25시간 동안 공기를 투입시키는 단계; 및 (I`) 상기 공기를 투입하여 생리활성이 촉진된 커피콩에 균주를 접종하여 혐기발효시키는 단계;를 더 포함하여 발효커피콩을 수득할 수 있다.(E`) thirdly fermenting the parchment in the filtrate under anoxic conditions after the step (D); (F`) drying the tertiary fermented parchment and then separating coffee beans from the parchment; (G′) immersing the coffee beans in water at 20 to 27° C. for 4 to 6 hours; (H`) injecting air at 20 to 27 ° C. for 12 to 25 hours after removing the immersed coffee beans from water; And (I`) inoculating the strain into the coffee beans whose physiological activity is promoted by introducing the air into the anaerobic fermentation step; fermented coffee beans can be obtained by further including.
상기 (E`)단계에서는 무산소 조건에서 5 내지 15일 동안 발효시킬 수 있다.In the step (E`), fermentation may be performed under anoxic conditions for 5 to 15 days.
상기 (H`)단계에서 공기는 18 내지 24시간 동안 투입될 수 있다. In the step (H`), air may be introduced for 18 to 24 hours.
상기 (I`)단계에서 균주는 락토코커스 락티스(Lactococcus lactis), 락토코커스 크레모리스(Lactococcus cremoris), 락토코커스 디아세틸락티스(Lactococcus diacetyllactis), 류코노스톡 메센테로이테스(Leuconostoc mesenteroides), 락토바실러스 브레비스(Lactobacillus brevis) 또는 이들의 혼합균주일 수 있다.In the step (I`), the strains are Lactococcus lactis , Lactococcus cremoris , Lactococcus diacetyllactis , Leuconostoc mesenteroides , lacto Bacillus brevis ( Lactobacillus brevis ) or a mixed strain thereof.
상기 (I`)단계에서 균주를 액체 배양하여 균체수가 1.0X105 내지 1.0X1015 cfu/g이 되도록 희석한 후, 35 내지 41 ℃에서 12 내지 36시간 동안 혐기발효시킬 수 있다.In the step (I`), the strain is liquid-cultured, diluted to a cell count of 1.0X10 5 to 1.0X10 15 cfu/g, and then anaerobically fermented at 35 to 41 °C for 12 to 36 hours.
또한, 상기한 다른 목적을 달성하기 위한 본 발명의 커피와인은 상기 제조방법에 따라 제조될 수 있다.In addition, the coffee wine of the present invention for achieving the above other object can be prepared according to the above manufacturing method.
본 발명의 커피와인은 당도가 높으며, 신맛, 단맛이 우수하고 떫은맛, 쓴맛이 낮아 관능성이 우수하다.The coffee wine of the present invention has high sugar content, excellent acidity and sweetness, and low astringency and bitterness, so it has excellent sensory properties.
또한, 본 발명의 제조방법에 따라 수득된 발효커피콩은 로스팅되어 커피로 제조 시 카페인의 함량이 낮으며, 가바, 이소플라본 및 총폴리페놀의 함량이 높고, 향, 맛 및 색상이 우수하고 잡미가 제거되어 관능성이 우수하다.In addition, when the fermented coffee beans obtained according to the production method of the present invention are roasted and prepared as coffee, the content of caffeine is low, the content of GABA, isoflavones and total polyphenols is high, the aroma, taste and color are excellent, and the flavor is excellent. is removed and the functionality is excellent.
도 1은 일반적인 커피체리의 구조를 나타낸 도면이다.1 is a view showing the structure of a general coffee cherry.
도 2는 본 발명의 일 실시예에 따라 커피체리를 으깬 사진이다.2 is a photograph of mashed coffee cherries according to an embodiment of the present invention.
도 3은 본 발명의 일 실시예에 따라 제조된 커피와인을 촬영한 사진이다.3 is a photograph taken of coffee wine prepared according to an embodiment of the present invention.
본 발명은 발효커피콩과 커피와인을 동시에 제조할 수 있는 제조방법에 관한 것이다.The present invention relates to a manufacturing method capable of simultaneously producing fermented coffee beans and coffee wine.
커피체리의 구조는 도 1에 도시된 바와 같이, 커피콩(생두)를 감싸고 있는 파치먼트, 상기 2개의 파치먼트를 감싸고 있는 외과피를 포함한다. 본 발명에서는 상기 커피체리를 이용하여 커피와인과 발효커피콩을 동시에 수득할 수 있다.As shown in FIG. 1, the structure of coffee cherry includes parchment surrounding coffee beans (green beans) and a skin covering the two parchments. In the present invention, coffee wine and fermented coffee beans can be simultaneously obtained using the coffee cherry.
이하, 본 발명을 상세하게 설명한다. Hereinafter, the present invention will be described in detail.
본 발명의 커피체리를 이용한 커피와인의 제조방법은 (A) 파치먼트와 상기 파치먼트를 감싸는 외과피로 이루어진 커피체리를 으깬 후 가수하여 고형분의 함량이 40 내지 60%가 되도록 하는 단계; (B) 상기 으깬 커피체리에 누룩을 투입하여 1차 발효시키는 단계; (C) 상기 1차 발효된 커피체리에 효모를 투입하여 2차 발효시키는 단계; 및 (D) 상기 2차 발효된 커피체리를 여과하여 여과물과 여과액으로 분리하는 단계;를 포함할 수 있다.The method for producing coffee wine using coffee cherries of the present invention includes the steps of: (A) crushing coffee cherries composed of parchment and a sheath covering the parchment and then adding water to a solid content of 40 to 60%; (B) first fermenting by adding yeast to the crushed coffee cherry; (C) adding yeast to the firstly fermented coffee cherries to perform a second fermentation; and (D) filtering the secondary fermented coffee cherry to separate the filtrate and the filtrate.
또한, 커피와인을 제조 시 상기 (D)단계 이후에 (E) 상기 여과액을 알코올 도수가 13% 이상이 되도록 23 내지 27 ℃에서 발효시켜 와인을 제조하는 단계; 및 (F) 상기 제조된 와인을 여과시키는 단계;를 포함할 수 있다. In addition, after the step (D) when producing coffee wine, (E) preparing wine by fermenting the filtrate at 23 to 27 ° C. so that the alcohol content is 13% or more; and (F) filtering the prepared wine.
먼저, 상기 (A)단계에서는 파치먼트와 상기 파치먼트를 감싸는 외과피로 이루어진 커피체리에서 과즙이 나오도록 으깬(도 2) 후 가수하여 고형분 함량이 40 내지 60%가 되도록 한다.First, in the step (A), the coffee cherries made of parchment and the outer skin surrounding the parchment are crushed to release juice (FIG. 2), and then added to the solid content to 40 to 60%.
상기 으깬 커피체리는 커피콩이 파손되지 않으면서 외과피와 파치먼트로 분리되며, 으깬 커피체리에는 과즙이 적어 발효가 어려우므로 가수하여 고형분이 40 내지 60%가 되도록 한다. 이때 가수된 커피체리의 당도가 22 brix 이상, 바람직하게는 22 내지 30 brix가 되도록 필요 시 보당을 수행한다.The crushed coffee cherry is separated into hulls and parchment without breaking the coffee beans, and the crushed coffee cherry is difficult to ferment due to low juice, so that the solid content is 40 to 60%. At this time, supplementation is performed if necessary so that the sugar content of the hydrous coffee cherry is 22 brix or more, preferably 22 to 30 brix.
고형분의 함량이 상기 범위를 벗어나는 경우에는 발효가 원활히 수행되지 않아 원하는 품질의 커피콩 및 커피와인을 수득할 수 없다. If the solid content is out of the above range, fermentation is not performed smoothly, so that coffee beans and coffee wine of desired quality cannot be obtained.
다음으로, 상기 (B)단계에서는 상기 으깬 커피체리에 누룩을 투입하여 23 내지 27 ℃, 바람직하게는 23 내지 25 ℃에서 2 내지 5일, 바람직하게는 3 내지 4일 동안 1차 발효를 수행한다.Next, in step (B), yeast is added to the crushed coffee cherry and primary fermentation is performed at 23 to 27 ° C, preferably 23 to 25 ° C for 2 to 5 days, preferably 3 to 4 days .
상기 으깬 커피체리 수용액에 누룩을 투입하여 커피체리에 함유된 탄수화물을 당으로 전환시켜 인위적이지 않고 은은한 단맛을 와인 및 커피콩에 부여할 뿐만 아니라 당도를 높이므로 발효가 더욱 원활하게 되어 영양성분 및 관능성이 더욱 향상된다.By adding yeast to the aqueous solution of the crushed coffee cherries, the carbohydrates contained in the coffee cherries are converted into sugars, thereby imparting an artificial and subtle sweetness to wine and coffee beans, as well as increasing the sugar content, so that fermentation becomes more smooth, and nutrients and sensory gender is further improved.
일반적으로 커피체리의 영양성분은 탄수화물 45 내지 89 중량%, 단백질 4 내지 12 중량%, 지방 1 내지 2 중량%, 회분 6 내지 10 중량%로서, 당의 함량은 없고 탄수화물의 함량이 높아 누룩으로 발효시키지 않는 경우에는 더 많은 시간이 소요되며 와인 및 커피콩에 자연스러운 단맛이 부여되지 않는다.In general, the nutritional components of coffee cherry are 45 to 89% by weight of carbohydrates, 4 to 12% by weight of protein, 1 to 2% by weight of fat, and 6 to 10% by weight of ash. If not, it takes more time and does not impart natural sweetness to wine and coffee beans.
상기 누룩은 300 SP(Saccharogenic power)를 기준으로 으깬 커피체리 100 중량부에 대하여 0.5 내지 3 중량부, 바람직하게는 1 내지 2 중량부로 사용된다. 누룩의 함량이 상기 하한치 미만인 경우에는 원하는 효과를 얻을 수 없으며, 상기 상한치 초과인 경우에는 품질이 저하되며 발효곡물 맛이 나게 되어 다음 공정에 으깬 커피체리를 사용할 수 없다.The yeast is used in an amount of 0.5 to 3 parts by weight, preferably 1 to 2 parts by weight, based on 300 SP (Saccharogenic power), based on 100 parts by weight of crushed coffee cherry. If the content of yeast is less than the lower limit, the desired effect cannot be obtained, and if the content exceeds the upper limit, the quality deteriorates and the taste of fermented grains becomes so that crushed coffee cherries cannot be used in the next process.
상기 1차 발효 시 온도 및 시간이 상기 하한치 미만인 경우에는 자연스러운 단맛이 부여되지 않으며, 상기 상한치 초과인 경우에는 잡균이 번식하여 발효커피콩 및 커피 와인의 향이 저하되고 쓴맛이 발생할 수 있다.If the temperature and time during the primary fermentation are less than the lower limit, natural sweetness is not imparted, and if it exceeds the upper limit, germs propagate, reducing the aroma of fermented coffee beans and coffee wine and causing bitter taste.
다음으로, 상기 (C)단계에서는 상기 1차 발효된 커피체리 100 중량부에 효모 0.01 내지 0.05 중량부, 바람직하게는 0.02 내지 0.025 중량부를 투입하여 23 내지 27 ℃, 바람직하게는 23 내지 25 ℃에서 5 내지 15일, 바람직하게는 8 내지 10일 동안 2차 발효를 수행한다. 효모를 투입 시 추가로 이상 발효가 수행되지 않도록 메타중아황산칼륨(K2S2O5)을 1차 발효물 100 중량부에 대하여 0.001 내지 0.01 중량부, 바람직하게는 0.005 내지 0.006 중량부로 추가할 수 있다. Next, in the step (C), 0.01 to 0.05 parts by weight of yeast, preferably 0.02 to 0.025 parts by weight, is added to 100 parts by weight of the first fermented coffee cherry at 23 to 27 ° C., preferably 23 to 25 ° C. The secondary fermentation is carried out for 5 to 15 days, preferably 8 to 10 days. When yeast is added, potassium metabisulfite (K 2 S 2 O 5 ) is added in an amount of 0.001 to 0.01 parts by weight, preferably 0.005 to 0.006 parts by weight, based on 100 parts by weight of the primary fermentation product so that abnormal fermentation is not performed additionally when yeast is added. can
상기 1차 발효된 커피체리에 효모를 투입하여 발효시킴으로써, 커피콩을 로스팅 시 커피 향을 향상시킬 수 있으며 커피와인을 제조할 수 있다. By adding yeast to the primary fermented coffee cherries and fermenting them, coffee flavor can be improved during roasting coffee beans and coffee wine can be produced.
상기 효모는 와인효모로서, 사카로마이세스 세레비지에(Saccharomyces cerevisiae)를 들 수 있다. 상기 와인효모 대신 다른 효모를 사용하거나 와인효모를 사용하지 않는 경우에는 커피콩을 로스팅 시 비선호의 커피 향이 발생되고, 커피와인은 제조되지 않는다. The yeast is wine yeast, and Saccharomyces cerevisiae may be mentioned. If other yeast is used instead of the wine yeast or wine yeast is not used, a non-preferred coffee aroma is generated during roasting of coffee beans, and coffee wine is not produced.
상기 2차 발효 시 온도 및 시간이 상기 하한치 미만인 경우에는 발효가 수행되지 않을 수 있으며, 상기 상한치 초과인 경우에는 커피콩을 로스팅 시 커피 향이 저하되고 커피와인이 떱떱하고 쓴맛이 발생할 수 있다.If the temperature and time during the secondary fermentation are less than the lower limit, fermentation may not be performed, and if it exceeds the upper limit, the coffee aroma may be reduced and the coffee wine may have astringent and bitter taste when roasting coffee beans.
다음으로, 상기 (D)단계에서는 상기 2차 발효된 커피체리를 여과하여 여과물과 여과액으로 분리한다.Next, in step (D), the secondly fermented coffee cherry is filtered and separated into a filtrate and a filtrate.
상기 여과물은 커피콩이 들어있는 파치먼트와 외과피로서, 발효커피콩을 제조시에는 파치먼트만을 이용하고 외과피는 사용하지 않는다. 또한, 커피와인을 제조시에는 여과액만을 이용한다.The filtrate is parchment and skins containing coffee beans, and only parchment is used when producing fermented coffee beans, and skins are not used. In addition, only the filtrate is used when producing coffee wine.
다음으로, 상기 (E)단계에서는 알코올 도수가 13% 이상이 되도록 상기 여과액을 23 내지 27 ℃에서 발효시켜 와인을 제조한 후 (F)단계에서는 상기 제조된 와인을 여과시켜 맑고 투명한 와인을 제조한다.Next, in step (E), wine is prepared by fermenting the filtrate at 23 to 27 ° C. so that the alcohol content is 13% or more, and then in step (F), the prepared wine is filtered to produce clear and transparent wine do.
또한, 본 발명에서는 상기 (D)단계 이후에 (E`) 상기 여과물 중 파치먼트를 무산소 조건에서 3차 발효시키는 단계; (F`) 상기 3차 발효된 파치먼트를 건조시킨 후 파치먼트에서 커피콩을 분리하는 단계; (G`) 상기 커피콩을 20 내지 27 ℃의 물에 4 내지 6시간 동안 침지시키는 단계; (H`) 상기 침지시킨 커피콩을 물에서 건져낸 후 20 내지 27 ℃ 하에서 12 내지 25시간 동안 공기를 투입시키는 단계; 및 (I`) 상기 공기를 투입하여 생리활성이 촉진된 커피콩에 균주를 접종하여 혐기발효시키는 단계;를 더 포함하여 발효커피콩을 수득할 수 있다. In addition, in the present invention, after the step (D), (E`) third fermentation of the parchment in the filtrate under anoxic conditions; (F`) drying the tertiary fermented parchment and then separating coffee beans from the parchment; (G′) immersing the coffee beans in water at 20 to 27° C. for 4 to 6 hours; (H`) injecting air at 20 to 27 ° C. for 12 to 25 hours after removing the immersed coffee beans from water; And (I`) inoculating the strain into the coffee beans whose physiological activity is promoted by introducing the air into the anaerobic fermentation step; fermented coffee beans can be obtained by further including.
상기 (E`)단계에서는 상기 (D)단계에서 여과된 여과물 중 파치먼트를 무산소 조건에서 23 내지 27 ℃, 바람직하게는 23 내지 25 ℃로 5 내지 15일, 바람직하게는 8 내지 10일 동안 3차 발효시킨다.In the step (E`), the parchment of the filtrate filtered in the step (D) is 23 to 27 ° C., preferably 23 to 25 ° C. for 5 to 15 days, preferably 8 to 10 days, under anoxic conditions. 3rd fermentation.
상기 무산소 발효는 재료를 쌓은 후 공기를 차단하여 방치를 하면 야생효모에 의해 알코올 발효가 수행되고 추가로 혐기성 바실러스 등의 혐기환경에서 자라는 균에 의한 발효가 되는 것을 의미한다.The anaerobic fermentation means that when the materials are stacked and left to stand by blocking air, alcoholic fermentation is performed by wild yeast and additionally fermentation by bacteria growing in an anaerobic environment such as anaerobic bacillus.
무산소 발효를 수행함으로써, 추후 커피콩에서 생리활성이 촉진 시 커피콩의 영양성분 및 기능성분이 더욱 향상되고 로스팅되어 커피로 제조 시 향, 맛 및 색상이 더욱 향상된다. 파치먼트를 무산소 발효시키지 않고 커피콩을 그대로 무산소 발효시키는 경우에는 커피콩의 영양성분 및 기능성분이 향상되기는 하지만 과다한 알콜발효에 의해 로스팅 후 커피로 제조 시 쓴맛이 강하게 발생할 수 있다.By performing anaerobic fermentation, when the physiological activity of coffee beans is promoted later, the nutritional components and functionalities of coffee beans are further improved, and the aroma, taste, and color are further improved when roasted and prepared as coffee. In the case of anaerobic fermentation of coffee beans as they are without anaerobic fermentation of parchment, although the nutritional and functional content of coffee beans is improved, a strong bitter taste may occur when preparing coffee after roasting due to excessive alcohol fermentation.
무산소 발효 시 온도 및 시간이 상기 하한치 미만인 경우에는 발효진행이 안될 수 있으며, 상기 상한치 초과인 경우에는 과도한 알코올 발효에 의해 관능성이 저하될 수 있다. When the temperature and time during anaerobic fermentation are less than the lower limit, fermentation may not proceed, and when the temperature and time exceed the upper limit, the sensory properties may be deteriorated due to excessive alcoholic fermentation.
다음으로, 상기 (F`)단계에서는 상기 3차 발효된 파치먼트를 30 내지 50 ℃, 바람직하게는 40 내지 45 ℃에서 5 내지 10시간, 바람직하게는 7 내지 8시간 동안 건조시킨 후 딱딱해진 파치먼트에서 커피콩을 분리한다.Next, in the step (F`), the parchment hardened after drying the third fermented parchment at 30 to 50 ° C, preferably 40 to 45 ° C for 5 to 10 hours, preferably 7 to 8 hours Separate the coffee beans from the ment.
상기 3차 발효된 파치먼트에서 커피콩을 분리하기 위할 뿐만 아니라 커피콩에 생리활성을 촉진 시 영양성분 및 기능성분이 더욱 향상되도록 하기 위하여 건조과정을 수행한다. A drying process is performed not only to separate coffee beans from the tertiary fermented parchment, but also to further improve nutritional and functional components when promoting physiological activity in coffee beans.
건조 시간 및 온도가 상기 하한치 미만인 경우에는 파치먼트가 눅눅하여 커피콩을 분리하기 어려울 뿐만 아니라 생리활성이 촉진되지 않고 제조시간이 길어질 수 있으며, 상기 상한치 초과인 경우에는 커피 수율이 낮아지고 커피향이 저하될 수 있다. If the drying time and temperature are less than the lower limit, the parchment becomes soggy that it is difficult to separate the coffee beans, and the physiological activity is not promoted, and the manufacturing time may be prolonged. It can be.
다음으로, 상기 (G`)단계에서는 상기 커피콩을 20 내지 27 ℃의 물에 4 내지 6시간 동안 침지시켜 커피콩 내부에 생리활성이 일어나도록 한다.Next, in the (G`) step, the coffee beans are immersed in water at 20 to 27 ° C. for 4 to 6 hours so that physiological activity occurs inside the coffee beans.
상기 생리활성이 없다는 것은 생명력이 생기지 않은 상태이므로 커피콩 원상태이므로, 상기 조건으로 물에 침지시켜 생명력이 생김으로써 커피콩 내부에서 영양성분 및 기능성분의 변화가 발생된다.Since the lack of physiological activity is a state in which vitality has not occurred, since coffee beans are in their original state, vitality is generated by immersing in water under the above conditions, resulting in changes in nutrients and functional components inside the coffee beans.
다음으로, 상기 (H`)단계에서는 상기 침지된 커피콩을 물에서 건져낸 후 20 내지 27 ℃, 바람직하게는 24 내지 26 ℃ 하에서 12 내지 25시간, 바람직하게는 18 내지 24시간 동안 약하게 공기를 투입시킨다.Next, in the step (H`), the immersed coffee beans are taken out of water and then lightly supplied with air at 20 to 27 ° C, preferably 24 to 26 ° C for 12 to 25 hours, preferably 18 to 24 hours. let it
공기를 투입하는 온도 및 시간이 상기 하한치 미만인 경우에는 영양성분 및 기능성분이 월등히 향상되지 못할 수 있으며, 상기 상한치 초과인 경우에는 싹이 형성되는 생두가 발생되어 품질이 저하될 수 있다.If the temperature and time for introducing air are less than the lower limit value, nutrients and functional ingredients may not be significantly improved, and if it exceeds the upper limit value, green coffee beans with sprouts may be generated and the quality may be deteriorated.
다음으로, 상기 (I`)단계에서는 상기 공기를 투입하여 생리활성이 촉진된 커피콩에 균주를 접종하여 혐기발효시킨다.Next, in the step (I′), the strain is inoculated into coffee beans whose physiological activity is promoted by introducing the air, and subjected to anaerobic fermentation.
상기 생리활성이 촉진된 커피콩에 균주를 접종하여 커피콩의 표면을 발효시킴으로써, 잡미를 제거하고 커피로 제조 시 탄화된 맛이 줄고 부드러우며 크레미가 많다. 본 발명에서는 균주를 접종 전에 필요에 따라 멸균을 수행할 수도 있지만, 멸균을 수행하지 않아도 다른 잡균이 오염되지 않으므로 수행하지 않아도 무방하다.By inoculating the strain to the coffee beans whose physiological activity is promoted and fermenting the surface of the coffee beans, the flavor is removed and the carbonized taste is reduced and the coffee is soft and creamy. In the present invention, sterilization may be performed if necessary before inoculation of the strain, but it is not necessary to perform sterilization because other germs are not contaminated even if sterilization is not performed.
일반적으로 커피콩은 살아있는 식물이므로 발효를 수행하더라도 균주가 세포내로 침투하는 것이 어려워 내부까지 발효되지 않고 표면만 발효가 수행되므로, 본 발명에서는 커피콩 내부에 생리활성을 촉진시켜 커피콩의 내부에 변화를 준 후 표면을 발효시킨 것이다. In general, since coffee beans are living plants, even if fermentation is performed, it is difficult for strains to penetrate into cells, so fermentation is not performed to the inside and only the surface is fermented. After giving it, the surface is fermented.
상기 균주로는 락토코커스 락티스(Lactococcus lactis), 락토코커스 크레모리스(Lactococcus cremoris), 락토코커스 디아세틸락티스(Lactococcus diacetyllactis), 류코노스톡 메센테로이테스(Leuconostoc mesenteroides), 락토바실러스 브레비스(Lactobacillus brevis) 또는 이들의 혼합균주를 들 수 있다.The strains include Lactococcus lactis , Lactococcus cremoris , Lactococcus diacetyllactis , Leuconostoc mesenteroides , Lactobacillus brevis ) or mixed strains thereof.
본 발명에서는 상기 균주를 액체 배양하여 균체수가 1.0X105 내지 1.0X1015 cfu/g, 바람직하게는 1.0X106 내지 1.0X1010 cfu/g이 되도록 희석한다. 균체수가 상기 하한치 미만인 경우에는 발효가 미흡하여 장시간 소요될 수 있으며, 상기 상한치 초과인 경우에는 신맛이 강하게 발생할 수 있다.In the present invention, the strain is liquid cultured to dilute the number of cells to 1.0X10 5 to 1.0X10 15 cfu/g, preferably 1.0X10 6 to 1.0X10 10 cfu/g. If the number of cells is less than the lower limit, fermentation may be insufficient and may take a long time, and if the number exceeds the upper limit, a strong sour taste may occur.
또한, 상기 커피콩에 희석된 균주를 접종하여 35 내지 41 ℃에서 12 내지 36시간, 바람직하게는 20 내지 28시간 동안 혐기발효시키며, 12시간에 한번 씩 뒤집어 주어 고르게 발효가 수행되도록 한다. In addition, the diluted strain is inoculated into the coffee beans and anaerobically fermented at 35 to 41 ° C. for 12 to 36 hours, preferably 20 to 28 hours, and inverted once every 12 hours to ensure even fermentation.
상기 혐기발효된 커피콩을 90 내지 100 ℃에서 살균 후 냉각시킨 다음 40 내지 45 ℃에서 10 내지 20시간 동안 건조시켜 발효커피콩을 제조한다.The anaerobically fermented coffee beans are sterilized at 90 to 100 ° C, cooled, and then dried at 40 to 45 ° C for 10 to 20 hours to prepare fermented coffee beans.
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시하나, 하기 실시예는 본 발명을 예시하는 것일 뿐 본 발명의 범주 및 기술사상 범위 내에서 다양한 변경 및 수정이 가능함은 당업자에게 있어서 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속하는 것도 당연한 것이다.Hereinafter, preferred embodiments are presented to aid understanding of the present invention, but the following examples are merely illustrative of the present invention, and various changes and modifications are possible within the scope and spirit of the present invention. It is obvious to those skilled in the art, It goes without saying that these variations and modifications fall within the scope of the appended claims.
[발효커피콩][Fermented coffee beans]
제조예 1. 액체배양액의 제조Preparation Example 1. Preparation of liquid culture medium
PDBL 배지(감자가루 0.8 중량%, 포도당 4 중량%)를 121 ℃에서 15분 동안 살균한 다음 25 ℃로 냉각시키고 CHN-11(크리스찬 한센, 락토코커스 크레모리스, 락토코커스 락티스, 락토코커스 디아세틸락티스 및 류코노스톡 메센테로이테스의 혼합균주)를 0.01%(w/w)로 접종하여 33 ℃에서 48시간 동안 배양하여 씨드종균(pH 3.5, 4 brix)을 제조한 후 액체배양용 PDB배지(감자가루 0.8 중량%, 포도당 4 중량%)를 제조 멸균 후 여기에 1리터 당 상기 씨드종균 50 ml를 투입한 후 36 ℃에서 56시간 동안 배양하여 액체배양액을 제조하였다. 이때 액체배양액에 균체수는 1.0X107 cfu/g이 되도록 희석된 것이다.PDBL medium (potato flour 0.8% by weight, glucose 4% by weight) was sterilized at 121 ° C. for 15 minutes, then cooled to 25 ° C. and CHN-11 (Christian Hansen, Lactococcus cremoris, Lactococcus lactis , Lactococcus diacetyl Mixed strains of Lactis and Leuconostoc mecenteroites) were inoculated at 0.01% (w/w) and cultured at 33 ° C for 48 hours to prepare seed spawn (pH 3.5, 4 brix), then PDB medium for liquid culture After preparing and sterilizing (potato flour 0.8% by weight, glucose 4% by weight), 50 ml of the seed spawn per 1 liter was added thereto, and then cultured at 36 ° C. for 56 hours to prepare a liquid culture medium. At this time, the number of cells in the liquid culture medium is diluted to be 1.0X10 7 cfu/g.
대조군 1. control group 1.
에디오피아 예가체프 G1 생두이다.Ethiopia Yirgacheffe G1 green coffee.
실시예 1.Example 1.
커피체리를 으깬 후 가수하여 고형분 함량이 50%가 되도록 한 후 상기 으깬 커피체리 수용액에 당을 추가하여 22 Brix로 맞춘 후 100 중량부에 누룩(300 sp) 2 중량부를 투입하여 23 ℃에서 3일 동안 1차 발효시킨 다음 상기 1차 발효된 커피체리 수용액 100 중량부에 사카로마이세스 세레비지에 0.025 중량부와 메타중아황산칼륨(K2S2O5) 0.005 중량부를 투입하여 23 ℃에서 10일 동안 2차 발효시켰다. 상기 2차 발효된 커피체리를 여과하여 커피콩이 들어있는 파치먼트와 외과피를 수득한 후 외과피는 제거하고 파치먼트만 무산소 조건에서 23 ℃로 10일 동안 무산소 발효(3차 발효)시킨 다음 상기 3차 발효된 파치먼트를 45 ℃에서 8시간 동안 건조시켜 커피콩을 분리하였다. 상기 분리된 커피콩을 25 ℃의 물에 5시간 동안 침지시킨 후 커피콩을 물에서 건져내어 25 ℃에서 24시간 동안 공기를 투입하여 생리활성을 촉진시킨 다음 제조예 1에서 제조된 액체배양액과 상기 생리활성이 촉진된 커피콩을 혼합한 다음 36 ℃에서 24시간 동안 발효시키고 커피콩을 여과하여 100 ℃에서 10초 동안 순간살균 후 즉시 찬물로 냉각시킨 다음 45 ℃에서 18시간 통풍 건조시켜 발효커피콩을 제조하였다. After crushing the coffee cherry, add water to a solid content of 50%, add sugar to the crushed coffee cherry aqueous solution to adjust to 22 Brix, and add 2 parts by weight of nuruk (300 sp) to 100 parts by weight for 3 days at 23 ° C. After primary fermentation during the first fermentation, 0.025 parts by weight of Saccharomyces cerevisiae and 0.005 parts by weight of potassium metabisulfite (K 2 S 2 O 5 ) were added to 100 parts by weight of the first fermented coffee cherry aqueous solution, followed by 10 parts by weight at 23 ° C. It was fermented for 2 days. After filtering the secondly fermented coffee cherry to obtain parchment and outer skin containing coffee beans, the outer skin was removed, and only parchment was anoxically fermented (third fermentation) at 23 ° C. for 10 days under anoxic conditions. The tea fermented parchment was dried at 45 ° C. for 8 hours to separate coffee beans. After immersing the separated coffee beans in water at 25 ° C. for 5 hours, the coffee beans were taken out of the water and air was introduced at 25 ° C. for 24 hours to promote physiological activity, and then the liquid culture medium prepared in Preparation Example 1 and the above Coffee beans whose physiological activity is stimulated are mixed, fermented at 36 ℃ for 24 hours, filter coffee beans, instant sterilized at 100 ℃ for 10 seconds, immediately cooled with cold water, and air-dried at 45 ℃ for 18 hours to ferment coffee beans. was manufactured.
비교예 1. 1차 발효 생략Comparative Example 1. Omission of primary fermentation
상기 실시예 1과 동일하게 실시하되, 누룩을 이용한 1차 발효를 수행하지 않고 발효커피콩을 제조하였다. Fermented coffee beans were prepared in the same manner as in Example 1, but without performing the primary fermentation using yeast.
비교예 2. 2차 발효 생략Comparative Example 2. Secondary fermentation omitted
상기 실시예 1과 동일하게 실시하되, 사카로마이세스 세레비지에를 이용한 2차 발효를 수행하지 않고 발효커피콩을 제조하였다. Fermented coffee beans were prepared in the same manner as in Example 1, but without performing secondary fermentation using Saccharomyces cerevisiae.
비교예 3. 무산소 발효 대신 공기 발효Comparative Example 3. Air fermentation instead of anaerobic fermentation
상기 실시예 1과 동일하게 실시하되, 3차 발효 시 무산소 발효 대신 공기를 투입하여 발효시킴으로써 발효커피콩을 제조하였다. It was carried out in the same manner as in Example 1, but fermented coffee beans were prepared by fermenting by introducing air instead of anaerobic fermentation during the third fermentation.
비교예 4. 생리활성 촉진 조건 상이Comparative Example 4. Different conditions for promoting physiological activity
상기 실시예 1과 동일하게 실시하되, 커피콩을 35 ℃의 물에 5시간 동안 침지시킨 후 물에서 건져낸 후 35 ℃ 하에서 24시간 동안 공기를 투입한 커피콩을 이용하여 발효커피콩을 제조하였다.In the same manner as in Example 1, coffee beans were immersed in water at 35 ° C. for 5 hours, removed from the water, and then air was introduced at 35 ° C. for 24 hours to prepare fermented coffee beans.
비교예 5. 액체배양액을 이용한 발효 생략Comparative Example 5. Skipping fermentation using liquid culture medium
상기 실시예 1과 동일하게 실시하되, 상기 생리활성이 촉진된 커피콩을 바로 살균 후 건조시켜 발효커피콩을 제조하였다.It was carried out in the same manner as in Example 1, but the coffee beans whose physiological activity was promoted were immediately sterilized and then dried to prepare fermented coffee beans.
<시험예 Ⅰ><Test Example Ⅰ>
실시예 및 비교예에서 제조된 발효 커피콩 500 g을 220 ℃의 반열풍식 로스터기(태환 프로스타)에 투입하여 약배전(1차 crack 종료, medium 단계), 중배전(2차 crack 직전, city 단계), 그리고 강배전(2차 crack 종료, italian 단계)으로 로스팅하였다. 상기 제조된 발효 원두 10 g을 0.25 mm의 입자로 분쇄한 후, 추출기(reneka viva S)로 9기압, 약 90 ℃에서 25초간 30 mL를 추출하여 시험에 이용하였다.500 g of fermented coffee beans prepared in Examples and Comparative Examples was put into a semi-hot air roaster (converting prostar) at 220 ° C. Light roasting (1st crack end, medium stage), medium roasting (just before the 2nd crack, city step), and roasted with strong roasting (secondary crack end, italian step). After pulverizing 10 g of the prepared fermented beans into particles of 0.25 mm, 30 mL was extracted with an extractor (reneka viva S) at 90 ° C. for 25 seconds and used for the test.
시험예 1. 카페인, 가바, 이소플라본, 총폴리페놀 측정Test Example 1. Measurement of caffeine, GABA, isoflavones, and total polyphenols
1-1. 카페인(mg/kg): 추출한 커피를 시린지 필터(syringe filter)로 여과하여 HPLC 분석 시료로 사용하였다. C18 컬럼(YMC-Triart C18, 4.6X250 mm)이 장착된 PDA(photodiode array) 시스템의 HPLC를 이용하였으며, 이동상은 1% 아세트산을 함유한 물과 아세토나이트릴을 각각 A, B 용매로 하여 B 용매의 농도를 초기 8%에서 40분 동안 27%로 증가시키고, 이어 7분 동안 100%로 증가시키는 농도구배 방식으로 분석하였다. 용매의 유속은 1 mL/분, 검출기의 파장은 280 nm, 컬럼 오븐은 30 ℃를 유지하면서 분석하였다.1-1. Caffeine (mg/kg): Extracted coffee was filtered through a syringe filter and used as a sample for HPLC analysis. HPLC of a photodiode array (PDA) system equipped with a C18 column (YMC-Triart C18, 4.6X250 mm) was used, and the mobile phase was water containing 1% acetic acid and acetonitrile as A and B solvents, respectively. The concentration of was increased from an initial 8% to 27% for 40 minutes and then to 100% for 7 minutes. The solvent flow rate was 1 mL/min, the wavelength of the detector was 280 nm, and the column oven was analyzed while maintaining 30 °C.
1-2. 가바(mg/g): 추출한 커피 1 ml를 시험관에 정확히 칭량하고 HPLC 등급 물 4 ml를 첨가하고 60 ℃에서 1시간 가수분해 과정을 수행하였다. 가수분해 후 5-술포살리실산(sulfosalicylic acid) 2 ml를 첨가하고 2시간 동안 단백질을 침전시키고 상등액만을 60 ℃에서 완전 증발시켰다. 완전 증발에 의해 남은 여액을 리튬 시트레이트 버퍼(pH 2.2) 2 ml를 첨가하여 용해시키고 5-술포살리실산 2 ml를 첨가하고 2시간 방치시켜 단백질을 침전시킨 뒤 약 3분간 원심분리한 뒤에 상등액만을 60 ℃의 감압조건하에 완전 증발시켰다. 이후 남은 여액에 대해 리튬 시트레이트 버퍼(pH 2.2) 2 ml를 첨가하여 용해하고 0.45 ㎛ 멤브레인 필터로 여과한 것을 자동 아미노산 분석기에 주입하여 일련의 방법을 토대로 분석을 수행하였다.1-2. GABA (mg/g): 1 ml of brewed coffee was accurately weighed into a test tube, 4 ml of HPLC grade water was added and hydrolysis was performed at 60° C. for 1 hour. After hydrolysis, 2 ml of 5-sulfosalicylic acid was added, proteins were precipitated for 2 hours, and only the supernatant was completely evaporated at 60 °C. The filtrate remaining by complete evaporation was dissolved by adding 2 ml of lithium citrate buffer (pH 2.2), and 2 ml of 5-sulfosalicylic acid was added and allowed to stand for 2 hours to precipitate the protein. After centrifugation for about 3 minutes, only the supernatant was 60 It was completely evaporated under reduced pressure conditions at °C. Thereafter, 2 ml of lithium citrate buffer (pH 2.2) was added to the remaining filtrate to dissolve it, and the filtrate filtered through a 0.45 μm membrane filter was injected into an automatic amino acid analyzer and analyzed based on a series of methods.
1-3. 이소플라본(비배당체, mg/100g): UV 크로마토그램으로 아래의 조건으로 확인하였다. UPLC: Water Acquity Ultra Performance LC System, Column: ACQUITY UPLCBEH C18 column(2.1㎜X50㎜, 1.7 ㎛, 40 ℃), Mobile phase: A; 0.1% formic acid in water B; 0.1% formic acid in acetonitrile, Solvent gradient System: A: B(%, 0.6㎖/min) 0-8min; 90: 10, 8-10 min 90:10 내지 1:100, 10-12 min 0: 100, 12-12.5 min 1: 100 내지 90:10, 12.5-15 min 90: 10, Injection volume: 3㎕1-3. Isoflavones (non-glycosides, mg/100g): confirmed by UV chromatogram under the following conditions. UPLC: Water Acquity Ultra Performance LC System, Column: ACQUITY UPLCBEH C18 column (2.1mmX50mm, 1.7 ㎛, 40 ℃), Mobile phase: A; 0.1% formic acid in water B; 0.1% formic acid in acetonitrile, Solvent gradient system: A: B (%, 0.6㎖/min) 0-8min; 90: 10, 8-10 min 90:10 to 1:100, 10-12 min 0: 100, 12-12.5 min 1: 100 to 90:10, 12.5-15 min 90: 10, Injection volume: 3 μl
1-4. 총폴리페놀(mg/g): Folin-Denis법을 응용하여 측정하였다. 즉, 증류수로 용해한 시료 0.2 mL을 시험관에 넣고 증류수를 5 mL 첨가하여 혼합한 다음 실온에서 3분간 방치하였다. 그리고 10% Na2CO3 포화용액을 1 mL 가하여 혼합하고 실온에서 1시간 반응시킨 후 상등액을 700 nm에서 흡광도를 측정하였다. 표준물질은 카페산(caffeic acid)을 0~100 μg/mL의 농도로 제조하여 시료와 동일한 방법으로 분석하였으며, 표준검량곡선으로부터 추출물의 총 페놀함량을 계산하였다.1-4. Total polyphenols (mg/g): Measured by applying the Folin-Denis method. That is, 0.2 mL of the sample dissolved in distilled water was put in a test tube, 5 mL of distilled water was added, mixed, and left at room temperature for 3 minutes. Then, 1 mL of 10% Na2CO3 saturated solution was added, mixed, and reacted at room temperature for 1 hour, and then the absorbance of the supernatant was measured at 700 nm. The standard material was prepared with caffeic acid at a concentration of 0 to 100 μg/mL and analyzed in the same way as the sample, and the total phenol content of the extract was calculated from the standard calibration curve.
구분division 카페인Caffeine 가바bag 이소플라본isoflavones 총폴리페놀total polyphenols
대조군 1Control 1 5,1555,155 0.210.21 1.151.15 9.139.13
실시예 1Example 1 2,1562,156 0.410.41 2.142.14 9.189.18
비교예 1Comparative Example 1 2,9282,928 0.220.22 1.101.10 8.228.22
비교예 2Comparative Example 2 2,5182,518 0.330.33 1.541.54 8.658.65
비교예 3Comparative Example 3 3,1153,115 0.160.16 1.021.02 7.837.83
비교예 4Comparative Example 4 3,065 3,065 0.090.09 0.480.48 7.107.10
비교예 5Comparative Example 5 5,1455,145 0.130.13 0.840.84 7.527.52
위 표 1에 나타낸 바와 같이, 본 발명의 실시예 1에 따라 제조된 커피콩을 이용하여 제조된 커피 추출물은 대조군 및 비교예 1 내지 5에 비하여 카페인의 함량이 낮으며, 가바, 이소플라본 및 총폴리페놀의 함량이 높은 것을 확인하였다.As shown in Table 1 above, the coffee extract prepared using coffee beans prepared according to Example 1 of the present invention has a lower caffeine content than the control group and Comparative Examples 1 to 5, and GABA, isoflavones and total It was confirmed that the polyphenol content was high.
시험예 2. 관능 검사Test Example 2. Sensory test
실시예 및 비교예에서 제조된 발효 생두를 이용하여 제조된 커피 추출물을 전문패널 12명에게 시식하게 한 후 9점 척도법(정도가 클수록 9점에 가까움)으로 관능검사를 실시하여 평균값을 구하였으며, 이를 하기 [표 2]에 나타내었다.After having 12 professional panelists taste the coffee extracts prepared using the fermented green beans prepared in Examples and Comparative Examples, a sensory test was performed using a 9-point scale method (the higher the degree, the closer to 9 points), and the average value was obtained. This is shown in [Table 2] below.
-신맛, 색상, 과일향, 종합적인 기호도 : 1=매우 나쁘다, 9점=매우 좋다 -Sour taste, color, fruit flavor, overall preference: 1 = very bad, 9 points = very good
-떫은맛, 쓴맛, 잡미, 이취: 1=매우 약하다, 9점=매우 강하다 -Astringent taste, bitter taste, off-flavor, off-flavor: 1 = very weak, 9 points = very strong
구분division 대조군 1Control 1 실시예 1Example 1 비교예 1Comparative Example 1 비교예 2Comparative Example 2 비교예 3Comparative Example 3 비교예 4Comparative Example 4 비교예 5Comparative Example 5
떪은맛astringent taste 6.706.70 2.872.87 4.004.00 4.484.48 5.645.64 3.343.34 5.495.49
쓴맛bitter 6.536.53 3.093.09 4.384.38 3.953.95 5.875.87 3.383.38 6.286.28
신맛Sour taste 5.805.80 7.157.15 5.055.05 5.345.34 5.435.43 4.794.79 5.325.32
색상colour 6.136.13 8.328.32 6.986.98 7.157.15 6.506.50 6.106.10 5.905.90
잡미miscellaneous rice 7.577.57 3.153.15 5.685.68 5.155.15 8.428.42 7.437.43 7.657.65
이취off-flavor 8.048.04 3.673.67 5.915.91 5.495.49 7.947.94 6.056.05 7.317.31
과일향fruit flavor 4.964.96 8.088.08 6.586.58 7.147.14 6.116.11 7.027.02 4.004.00
종합적인 기호도comprehensive signage 5.905.90 7.997.99 6.246.24 6.036.03 6.326.32 6.216.21 4.544.54
위 표 2에 나타낸 바와 같이, 본 발명의 실시예 1에 따라 제조된 커피콩을 이용하여 제조된 커피 추출물은 대조군 및 비교예 1 내지 5에 비하여 신맛, 색상, 과일향, 종합적인 기호도가 우수하며, 떫은맛, 쓴맛, 이미, 이취가 감소한 것을 확인하였다.As shown in Table 2 above, the coffee extract prepared using the coffee beans prepared according to Example 1 of the present invention is superior in acidity, color, fruit flavor, and overall preference compared to the control group and Comparative Examples 1 to 5, , It was confirmed that the astringent taste, bitter taste, already taste, and off-flavor were reduced.
[와인][wine]
실시예 2. Example 2.
상기 실시예 1에서 2차 발효된 커피체리를 여과하여 수득한 여과액을 23 ℃에서 알코올 도수가 13%가 될 때 까지 발효를 수행하여 커피와인을 수득하였다. 이때 커피와인으로 제조하기 위하여 발효 시 매일 1회 교반하였다(도 3).Coffee wine was obtained by fermenting the filtrate obtained by filtering the secondly fermented coffee cherry in Example 1 at 23 ° C. until the alcohol content reached 13%. At this time, it was stirred once a day during fermentation to prepare coffee wine (FIG. 3).
비교예 6. Comparative Example 6.
상기 실시예 2와 동일하게 실시하되, 으깬 커피체리 대신 커피콩을 이용하여 커피와인을 제조하였다.It was carried out in the same manner as in Example 2, but coffee wine was prepared using coffee beans instead of crushed coffee cherries.
<시험예 Ⅱ><Test Example Ⅱ>
시험예 3. pH, 산도, 당도, 에탄올 함량 측정Test Example 3. Measurement of pH, acidity, sugar content, and ethanol content
3-1. pH: pH meter(Thermo Orion 720, USA)를 사용하여 측정하였다.3-1. pH: measured using a pH meter (Thermo Orion 720, USA).
3-2. 산도: 시료액 10 mL에 0.1%의 페놀프탈레인 지시약 2~3방울을 가하고 뷰렛을 이용하여 0.1N NaOH 용액으로 적정하여 분홍색이 나타나면 종말점으로 하여 적정을 멈추고 총산도는 적정에 소비된 0.1N NaOH의 총 소요액량(mL)으로 표시하였다.3-2. Acidity: Add 2 to 3 drops of 0.1% phenolphthalein indicator to 10 mL of sample solution, titrate with 0.1N NaOH solution using a burette, and when pink color appears, stop titration as the end point and total acidity is the total amount of 0.1N NaOH consumed in titration. It was expressed as the required amount of liquid (mL).
3-3. 당도: 굴절당도계(Atago 2T, Japan)를 사용하여 측정하였다.3-3. Sugar content: measured using a refractometer (Atago 2T, Japan).
3-4. 에탄올 함량: 알콜비중계로 알콜도수(%)를 측정하였다.3-4. Ethanol content: The alcohol content (%) was measured with an alcohol hydrometer.
구분division pHpH 산도acidity 당도Sugar content 에탄올 함량ethanol content
실시예 2Example 2 3.13.1 3.73.7 10.010.0 13.213.2
비교예 6Comparative Example 6 3.23.2 3.73.7 7.17.1 13.113.1
위 표 3에 나타낸 바와 같이, 본 발명의 실시예 2에 따라 제조된 커피와인은 비교예 6에 비하여 당도가 높은 것을 확인하였다.As shown in Table 3 above, it was confirmed that the coffee wine prepared according to Example 2 of the present invention had higher sugar content than Comparative Example 6.
시험예 4. 관능 검사Test Example 4. Sensory test
실시예 및 비교예에서 제조된 커피와인을 전문패널 12명에게 시식하게 한 후 9점 척도법(정도가 클수록 9점에 가까움)으로 관능검사를 실시하여 평균값을 구하였으며, 이를 하기 [표 4]에 나타내었다.After having 12 professional panelists taste the coffee wines prepared in Examples and Comparative Examples, a sensory test was performed using a 9-point scale method (the higher the degree, the closer to 9 points) to obtain the average value, which is shown in [Table 4] showed up
-신맛, 단맛, 종합적인 기호도 : 1=매우 나쁘다, 9점=매우 좋다 - Sourness, sweetness, overall liking: 1 = very bad, 9 points = very good
-떫은맛, 쓴맛: 1=매우 약하다, 9점=매우 강하다 -Astringent taste, bitter taste: 1 = very weak, 9 points = very strong
구분division 신맛Sour taste 단맛sweetness 떫은맛astringent taste 쓴맛bitter 종합적인 기호도comprehensive signage
실시예 2Example 2 6.026.02 7.117.11 4.124.12 3.123.12 7.117.11
비교예 6Comparative Example 6 4.374.37 3.023.02 6.946.94 6.536.53 4.024.02
위 표 4에 나타낸 바와 같이, 본 발명의 실시예 2에 따라 제조된 커피와인은 비교예 6에 비하여 신맛, 단맛, 종합적인 기호도가 우수하며, 떫은맛, 쓴맛이 낮은 것을 확인하였다. As shown in Table 4 above, it was confirmed that the coffee wine prepared according to Example 2 of the present invention was superior in acidity, sweetness, and overall acceptability, and had low astringency and bitterness compared to Comparative Example 6.
본 발명의 커피와인은 당도가 높으며, 신맛, 단맛이 우수하고 떫은맛, 쓴맛이 낮아 관능성이 우수하므로 시판 시 소비자의 선호도가 높을 수 있다.The coffee wine of the present invention has high sugar content, excellent acidity and sweetness, and low astringency and bitterness, so it has excellent sensory properties, so consumer preference may be high.

Claims (10)

  1. (A) 파치먼트와 상기 파치먼트를 감싸는 외과피로 이루어진 커피체리를 으깬 후 물을 첨가하는 단계;(A) crushing coffee cherries made of parchment and the sheath surrounding the parchment and then adding water;
    (B) 상기 으깬 커피체리에 누룩을 투입하여 1차 발효시키는 단계;(B) first fermenting by adding yeast to the crushed coffee cherry;
    (C) 상기 1차 발효된 커피체리에 효모를 투입하여 2차 발효시키는 단계; 및(C) adding yeast to the firstly fermented coffee cherries to perform a second fermentation; and
    (D) 상기 2차 발효된 커피체리를 여과하여 여과물과 여과액으로 분리하는 단계;를 포함하는 것을 특징으로 하는 커피체리를 이용한 커피와인의 제조방법.(D) filtering the secondary fermented coffee cherry to separate the filtrate and the filtrate; method for producing coffee wine using coffee cherry, characterized in that it comprises a.
  2. 제1항에 있어서, 상기 (D)단계 이후에 (E) 상기 여과액을 알코올 도수가 13% 이상이 되도록 23 내지 27 ℃에서 발효시켜 와인을 제조하는 단계; 및According to claim 1, After the step (D), (E) preparing wine by fermenting the filtrate at 23 to 27 ℃ so that the alcohol content is 13% or more; and
    (F) 상기 제조된 와인을 여과시키는 단계;를 포함하는 것을 특징으로 하는 커피와인의 제조방법.(F) filtering the prepared wine; method for producing coffee wine, characterized in that it comprises a.
  3. 제1항에 있어서, 상기 (B)단계에서 누룩은 300 SP(Saccharogenic power)를 기준으로 으깬 커피체리 100 중량부에 대하여 0.5 내지 3 중량부로 투입되어 23 내지 27 ℃에서 2 내지 5일 동안 발효시키는 것을 특징으로 하는 커피와인의 제조방법.The method of claim 1, wherein in step (B), yeast is added in an amount of 0.5 to 3 parts by weight based on 300 SP (Saccharogenic power) based on 100 parts by weight of crushed coffee cherry and fermented at 23 to 27 ℃ for 2 to 5 days Method for producing coffee wine, characterized in that.
  4. 제1항에 있어서, 상기 (C)단계에서는 효모로 사카로마이세스 세레비지에(Saccharomyces cerevisiae)를 투입하여 23 내지 27 ℃에서 5 내지 15일 동안 발효시키는 것을 특징으로 하는 커피와인의 제조방법.The method according to claim 1, wherein in step (C), Saccharomyces cerevisiae is added as yeast and fermented at 23 to 27 ° C for 5 to 15 days.
  5. 제1항에 있어서, 상기 (D)단계 이후에 (E`) 상기 여과물 중 파치먼트를 무산소 조건에서 3차 발효시키는 단계;The method of claim 1, further comprising: (E`) third fermentation of parchment in the filtrate under anoxic conditions after step (D);
    (F`) 상기 3차 발효된 파치먼트를 건조시킨 후 파치먼트에서 커피콩을 분리하는 단계;(F`) drying the tertiary fermented parchment and then separating coffee beans from the parchment;
    (G`) 상기 커피콩을 20 내지 27 ℃의 물에 4 내지 6시간 동안 침지시키는 단계;(G′) immersing the coffee beans in water at 20 to 27° C. for 4 to 6 hours;
    (H`) 상기 침지시킨 커피콩을 물에서 건져낸 후 20 내지 27 ℃ 하에서 12 내지 25시간 동안 공기를 투입시키는 단계; 및(H`) injecting air at 20 to 27 ° C. for 12 to 25 hours after removing the immersed coffee beans from water; and
    (I`) 상기 공기를 투입하여 생리활성이 촉진된 커피콩에 균주를 접종하여 혐기발효시키는 단계;를 더 포함하여 발효커피콩을 수득하는 것을 특징으로 하는 커피와인의 제조방법.(I`) inoculating the strain into the coffee beans whose physiological activity is promoted by introducing the air and subjecting the coffee beans to anaerobic fermentation; further comprising obtaining coffee wine.
  6. 제5항에 있어서, 상기 (E`)단계에서는 무산소 조건에서 5 내지 15일 동안 발효시키는 것을 특징으로 하는 커피와인의 제조방법.[Claim 6] The method for producing coffee wine according to claim 5, wherein, in step (E'), fermentation is performed under anoxic conditions for 5 to 15 days.
  7. 제5항에 있어서, 상기 (H`)단계에서 공기는 18 내지 24시간 동안 투입되는 것을 특징으로 하는 커피와인의 제조방법.[Claim 6] The method according to claim 5, wherein, in step (H'), air is introduced for 18 to 24 hours.
  8. 제5항에 있어서, 상기 (I`)단계에서 균주는 락토코커스 락티스(Lactococcus lactis), 락토코커스 크레모리스(Lactococcus cremoris), 락토코커스 디아세틸락티스(Lactococcus diacetyllactis), 류코노스톡 메센테로이테스(Leuconostoc mesenteroides), 락토바실러스 브레비스(Lactobacillus brevis) 또는 이들의 혼합균주인 것을 특징으로 하는 커피와인의 제조방법.The method of claim 5, wherein the strains in step (I`) are Lactococcus lactis , Lactococcus cremoris , Lactococcus diacetyllactis , Leuconostoc mesenteroites ( Leuconostoc mesenteroides ) , Lactobacillus brevis ( Lactobacillus brevis ) or a method for producing coffee wine, characterized in that a mixed strain thereof.
  9. 제5항에 있어서, 상기 (I`)단계에서 균주를 액체 배양하여 균체수가 1.0X105 내지 1.0X1015 cfu/g이 되도록 희석한 후, 35 내지 41 ℃에서 12 내지 36시간 동안 혐기발효시키는 것을 특징으로 하는 커피와인의 제조방법.The method of claim 5, wherein in step (I`), the strain is liquid-cultured, the number of cells is diluted to 1.0X10 5 to 1.0X10 15 cfu / g, and then anaerobically fermented at 35 to 41 ° C. for 12 to 36 hours Method for producing coffee wine, characterized in that.
  10. 제1항의 제조방법에 따라 제조된 커피와인.Coffee wine produced according to the manufacturing method of claim 1.
PCT/KR2022/009539 2021-07-02 2022-07-01 Method for preparing coffee wine by means of coffee cherries WO2023277654A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2021-0087023 2021-07-02
KR1020210087023A KR20230006169A (en) 2021-07-02 2021-07-02 Method for preparing of coffee wine

Publications (1)

Publication Number Publication Date
WO2023277654A1 true WO2023277654A1 (en) 2023-01-05

Family

ID=84691869

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2022/009539 WO2023277654A1 (en) 2021-07-02 2022-07-01 Method for preparing coffee wine by means of coffee cherries

Country Status (2)

Country Link
KR (1) KR20230006169A (en)
WO (1) WO2023277654A1 (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1593735A1 (en) * 2004-05-07 2005-11-09 Biodyn GmbH Coffee cherries' spirit and its process of manufacture
CN103349137A (en) * 2013-07-09 2013-10-16 德宏后谷咖啡有限公司 Production method for winey coffee beans
KR20140011235A (en) * 2012-07-17 2014-01-28 주식회사 엘지생활건강 Fermented coffee and process for preparing the same
KR20160100528A (en) * 2015-02-16 2016-08-24 김지훈 Method for producing using coffe husk
KR20160128749A (en) * 2015-04-29 2016-11-08 김병열 The method for producing fermented green coffee beans with reduced caffeine and fermented coffee beans produced therefrom
KR101980477B1 (en) * 2018-01-12 2019-05-20 강릉원주대학교산학협력단 Method for producing Makgeolli using silver skin of coffee

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030071740A (en) 2003-08-21 2003-09-06 정일수 Fermented coffee-rice containing components of fermented coffee
KR20140055202A (en) 2012-10-30 2014-05-09 주식회사 엘지생활건강 Manufacturing method of fermented coffee using coffee and coffee concentrates
KR102064055B1 (en) 2018-02-08 2020-01-08 신선옥 Fermented coffee bean with equol, its preparation method and its extract

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1593735A1 (en) * 2004-05-07 2005-11-09 Biodyn GmbH Coffee cherries' spirit and its process of manufacture
KR20140011235A (en) * 2012-07-17 2014-01-28 주식회사 엘지생활건강 Fermented coffee and process for preparing the same
CN103349137A (en) * 2013-07-09 2013-10-16 德宏后谷咖啡有限公司 Production method for winey coffee beans
KR20160100528A (en) * 2015-02-16 2016-08-24 김지훈 Method for producing using coffe husk
KR20160128749A (en) * 2015-04-29 2016-11-08 김병열 The method for producing fermented green coffee beans with reduced caffeine and fermented coffee beans produced therefrom
KR101980477B1 (en) * 2018-01-12 2019-05-20 강릉원주대학교산학협력단 Method for producing Makgeolli using silver skin of coffee

Also Published As

Publication number Publication date
KR20230006169A (en) 2023-01-10

Similar Documents

Publication Publication Date Title
US11344043B2 (en) Method for producing fermented coffee using enteric bacteria of Kopi Luwak
US20110123675A1 (en) Method for processing cocoa beans
KR20100020121A (en) Coffee fermented with kimchi lactic acid bacteria and production method thereof
KR101274664B1 (en) Beverage composition containing mulberry leaves extract and ferment
KR101365917B1 (en) Making method for fermentation beverage of rubus coreanus
WO2020111724A1 (en) Fermented jujube having increased content of gaba by using complex fermentation and preparation method therefor
KR101963978B1 (en) Composition of fermented sprout ginseng having increased ginsenosides Rh2 and compound K, bioactive components, and preparation method thereof
WO2023277654A1 (en) Method for preparing coffee wine by means of coffee cherries
KR102295062B1 (en) Method for Manufacturing Beer Containing Coffee
WO2021251681A1 (en) Method for producing fermented green coffee beans by complex fermentation, and fermented green coffee beans produced thereby
KR101687538B1 (en) Method for producing vinegar comprising an effective compound derived from fermented coffee
JPH03277247A (en) Preparation of edible raw material using ginseng
EP3375295B1 (en) Method for processing green coffee beans
KR101438587B1 (en) A process for the preparation of raw rice wine containing wine by-product and raw rice wine prepared therefrom
KR100795997B1 (en) Rubus coreanus(bokbunja) wine supplemeted with prunus mume(maesil) sugar leachate and preparing method of the same
KR20160140349A (en) Method for preparing solid-state fermentation coffee using microorganisms and the solid-state fermentation coffee prepared by the same
KR20200078842A (en) Method for producing Makgeolli using Cirsium japonicum
CN109181976A (en) A kind of minuent green liquor and its production method
KR101878430B1 (en) Process for preparing fermented-red ginseng using aspergillus spp. koji mold
US20230210142A1 (en) Method for preparing a comestible product
JP2008289391A (en) Method for producing colored fermented liquor utilizing anthocyanin pigment
KR20120045677A (en) The method of antihypertensive traditional rice wine by using rhizopus stolonifer no.17 nuruk and saccharomyces cerevisiae
KR102007569B1 (en) Fermentation product of seomae mugwort with high palatability and functionality, and method for preparing the same
KR101835313B1 (en) Making method of dark vinegar with korean dark ginseng
KR101677571B1 (en) Vinegar of rhizome of Imperata cylindrica Beauvois and preparation method thereof

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 22833707

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE