KR101986051B1 - Hand Drip Buckwheat Coffee and its manufacturing method - Google Patents

Abstract

The present invention is to provide brewed buckwheat coffee manufactured by grinding roasted buckwheat for manufacturing coffee suitable for manufacturing coffee with coffee beans. The brewed buckwheat coffee according to the present invention has improved soft and delicate tastes while maintaining the inherent aroma of coffee, relatively reduces the amount of intake of caffeine and is helpful for health promotion by nutritional components contained in buckwheat.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to hand dipped buckwheat coffee,

The present invention relates to a hand drip buckwheat coffee and a method for producing the same, and more particularly, to a hand drip buckwheat coffee using buckwheat for making coffee which can be used in combination with coffee and a method for producing the same.

Buckwheat is cultivated worldwide as a plant in early 1 st century and buckwheat cultivars are commonly known as Fagopyrum esculentum and Fagopyrum tataricum. In Korea, sweet buckwheat is mainly grown.

The buckwheat is used in various foods and recipes such as buckwheat noodles, buckwheat noodles, buckwheat noodles, buckwheat noodles, and buckwheat noodles. The folk remedies are known to have preventive and therapeutic effects such as hypertension, diabetes, and obesity.

And coffee can be distinguished from coffee beans which are purified from seeds of an evergreen shrub belonging to more than a thousand pieces of roasted coffee beans, roasted and then roasted and steamed or hot water, In caffeine, coffee beans contain a greater amount of caffeine than incandescent coffee, and they prefer coffee beans to flavors and aromas.

In recent years, coffee has become a place to live in modern people's life so much that it is not essential food but essential food, and coffee lovers are increasingly inclined to produce and drink hand drip coffee directly at home or at work.

However, since caffeine contained in coffee has a problem of harmfulness due to caffeine when it is drunk excessively, various types of coffee products such as low-caffeinated coffee, decaffeinated coffee and substitute coffee are developed to cope with caffeine harm caused by excessive coffee .

The caffeine-free decaffeinated coffee, substitute coffee, and the like have limitations in replacing coffee. Prior art related to low-caffeinated coffee is disclosed in Patent Document 1, wherein coffee bean powder is heated and extracted with butylene glycol and water and cooled three times And a method of preparing coffee bean extracts by filtration and concentration. Patent Document 2 discloses a method for producing coffee bean extracts comprising 50 parts by weight of mixed powder of persimmon leaf powder, buckwheat leaf powder and gugija leaf powder, 5 parts by weight of taurine and 45 parts by weight of coffee bean powder (Patent Document 3) discloses a coffee powder composition for an anti-obesity, which comprises germinating coffee beans (coffee bean sprouts), fermenting coffee beans germinated out of the germinate by lactic acid bacteria, drying and grinding the coffee beans , The germinated buckwheat germinated by germinating the buckwheat was germinated with the lactic acid bacterium and then dried and pulverized. (Patent Document 4) discloses a process for producing germinated coffee flour added with a mixture of Valume wheat flour added thereto and 400 to 1500 parts by weight of water is added to 100 parts by weight of the buckwheat flour, Providing a liquid coffee in which coffee, sugar, prim or a mixture thereof is added to hot water to prepare a liquid coffee; 30 to 50% by weight of the buckwheat sesame and 50 to 50% To 70% by weight of the buckwheat, and heating the mixture again until bubbling occurs. ≪ Desc / Clms Page number 2 >

The applicant of the present invention has completed the present invention by producing hand drip coffee having improved flavor while maintaining the palatability of coffee beans even when buckwheat is treated uniformly in combination with coffee beans.

KR 10-1657348 B KR 10-0595057 B KR 10-2017-0035449 A KR 10-00906289 B

A problem to be solved by the present invention relates to the provision of hand drip buckwheat coffee and a method for producing the same.

And more particularly to a hand dipped buckwheat coffee having improved flavor while retaining the palatability of coffee beans by combining the buckwheat for making coffee and the buckwheat coffee produced therefrom together with the beans, and a method for producing the same.

A method for manufacturing hand dipped buckwheat coffee comprises the steps of: (a) preparing buckwheat rice by steam-boiling selected buckwheat in steamer, and then drying to produce dried buckwheat rice; b A second step of removing buckwheat husks from the dried buckwheat rice of the first step to obtain buckwheat noodles; c) a third step of roasting the buckwheat noodles obtained in the second step to brown to obtain roasted buckwheat for making coffee; d A fourth step of dividing the roasted buckwheat produced in the third step into a predetermined amount and extracting a portion of the roasted buckwheat extracted with water to obtain a roasted buckwheat extract; A fifth step of blending the remaining portion of the roasted buckwheat produced in the third step with a coffee bean at a weight ratio of 1: 1 to 1.5 and pulverizing the resulting mixture to produce buckwheat coffee; And the sixth step of preparing the hand drip coffee by leaching and filtering the roasted buckwheat extracted from the fourth step with the roasted buckwheat extract heated at 80 to 85 ° C.

The buckwheat has high content of protein and fiber, low content of fat and sugar, good for hypertension and diabetes, and also contains a large amount of essential amino acid lysine, iron, phosphorus, zinc, minerals and vitamin B. Especially, the content of rutin (vitamin P), which is an antioxidant, is much higher than that of other grains, and the content of rutin (vitamin P) is higher than that of buckwheat (Fagopyrum esculentum) and that of roasted buckwheat (Fagopyrum tataricum) It is known that the resistance is strengthened to prevent cerebral hemorrhage, and as a therapeutic agent for various vascular diseases, a good effect is generated, and digestion absorption power is enhanced.

The bitter buckwheat (Fagopyrum tataricum) is a branch plant belonging to the genus Pseudomonas spp., While the buckwheat (Fagopyrum esculentum) has a triangular rhombic pattern, whereas the bitter buckwheat is round like barley and rice. Although buckwheat is easy to peel off the part called husk (peel), the bitter buckwheat is hard to peel off and this causes the bitter taste of bitter buckwheat. The bittersweet taste of buckwheat is similar to the taste of coffee, There are also other characteristics depending on the characteristics.

The buckwheat to be selected in the present invention is preferably a bitter buckwheat (Fagopyrum tataricum), but is not limited thereto and includes buckwheat (Fagopyrum esculentum).

Another object of the present invention is to provide hand dipped buckwheat coffee made from buckwheat coffee made from roasted buckwheat for making coffee.

The hand drip buckwheat coffee produced according to the process of the present invention exhibits an effect of improving the soft taste and savory taste while maintaining the inherent flavor of the coffee, and the coffee is combined with the coffee so that the amount of coffee is relatively reduced, And the nutritional content of buckwheat has a beneficial effect on health promotion.

Hereinafter, the present invention will be described in more detail with reference to specific examples, production examples and test examples for carrying out the present invention, but the present invention is not limited by the following description.

The method of manufacturing the hand drip buckwheat coffee according to the present invention will now be described in more detail. In the first step of the present invention, foreign materials and the like are removed from buckwheat raw materials and washed with water several times to prepare selected buckwheat. It is a step of producing buckwheat rice and then drying to obtain dried buckwheat rice.

In the present invention, buckwheat rice is prepared by putting selected buckwheat into a steamer or the like and steaming it with steam to prepare buckwheat rice, then drying the buckwheat rice at room temperature to dry the buckwheat rice, and drying it using a drier

The water content of the dried buckwheat rice has a lot of influence on the roasting process and it is difficult to control the roasting process because it takes a long time to roast if the water content is too low and roasting time if it is too high. , More preferably about 10%.

The buckwheat to be selected in the present invention is preferably Fagopyrum tataricum, but is not limited thereto. The buckwheat (Fagopyrum esculentum) or the combination of bitter buckwheat and sweet buckwheat may be used in combination, and a combination of bitter buckwheat and sweet buckwheat When used, it is preferable to produce buckwheat rice by combining bitter buckwheat buckwheat buckwheat at a weight ratio of 0.3 to 0.5 per gram.

In the second step of the present invention, the buckwheat husk is removed from the dried buckwheat rice produced in the first step and only the grain is removed, and the buckwheat husk is removed from the dried buckwheat rice by means of a machine, Avoid.

The third step of the present invention is a process for producing roasted buckwheat for making coffee having a moisture content of 2% or less by roasting the soya bean meal at a temperature of about 150 to 200 ° C for about 15 to 20 minutes so that the buckwheat grain is brown, It is also possible to roast the buckwheat rice flour using a machine.

Since the content of the rutin contained in the buckwheat varies depending on the roasting temperature, it is preferable to roast at the above temperature range. If the roasting temperature exceeds 200 ° C, buckwheat rust may adversely affect the bitter taste and aroma inherent in the coffee .

According to the present invention, roasted buckwheat for making coffee, which is produced by roasting buckwheat rice flour, has a characteristic of smoothing the coffee taste without affecting the bitter taste and flavor inherent to the coffee when it is combined with the roasted buckwheat.

The roasted buckwheat produced in the third step of the present invention may be prepared in the fourth step of preparing a roasted buckwheat extract by extracting a part of the roasted buckwheat produced by the third step, And a fifth step of blending the remaining portion of the roasted buckwheat for manufacture with a coffee bean at a weight ratio of 1 to 1.5, preferably at the same weight ratio, and pulverizing the resulting mixture to produce buckwheat coffee.

In the roasted buckwheat extract of the fourth step, water is added to the roasted buckwheat, and the roasted buckwheat is allowed to stand for a predetermined period of time. The roasted buckwheat is extracted with water and then filtered to separate and remove foreign matters such as solids. 22 to 28 占 폚 is preferable, and the cold water takes a long time to extract, and the hot water has a problem that a lot of foreign matters are eluted.

In the fifth step, the combination of roasted buckwheat and coffee bean for making coffee is usually pulverized to a particle size of drip coffee and pulverized to a size of about 0.5 to 1 mm.

The coffee beans selected in the fifth step can be selected from a single coffee bean according to taste, but a branding coffee bean is preferable. The branding coffee bean includes, for example, a commercially-available Blue Mountain House blend bean and Colombian Altura branding bean Can be heard.

In the sixth step of the present invention, the roasted buckwheat extract of the fourth step is leached and filtered by a conventional hand drip method using the hot extract obtained by heating the roasted buckwheat extract at 80 to 85 ° C in the fifth step Liquid hand dipped buckwheat coffee.

Example 1 Production of Buckwheat for Making Coffee Bean

a). The first step (making buckwheat rice)

 Purchase commercially available bitter buckwheat, remove debris from the bitter buckwheat, and wash it three times with water to prepare the selected buckwheat.

The selected buckwheat is put into a prepared steamer and steamed with steam to prepare buckwheat-shaped buckwheat rice. Then, the buckwheat-like buckwheat is cooked at room temperature while being dried to prepare a dried soup (moisture content 10%).

b). Second step and third step (separation and roasting of high-fat rice pudding)

  The dried buckwheat rice prepared above was put into a machine, the buckwheat husks were removed from the buckwheat rice, the buckwheat husks were separated from the buckwheat rice husks, and the buckwheat rice husks isolated from the husks were added to the roasted machine. Was changed to brown to make buckwheat to make coffee bean.

The prepared roasted buckwheat for preparing coffee beans is prepared in a predetermined amount for 2 minutes for the next step.

c). Fourth and fifth processes (buckwheat extract and buckwheat coffee for hand drip coffee)

       First, a part of roasted buckwheat for producing coffee beans prepared above is placed in a prepared container, water at room temperature is added thereto, and the mixture is allowed to stand still. Then, solid and foreign substances are separated by filtration and roasted buckwheat extract is obtained.

Next, the remaining portion of the buckwheat for preparing the coffee beans and the commercially available Blue Mountain House blending bean were mixed in the same weight, and the mixture was put into a pulverizer and pulverized to a size of about 0.8 mm to prepare buckwheat coffee.

d). Step 6 (Hand Drip Buckwheat Coffee)

 The buckwheat coffee prepared above was filled in a dropper of a server equipped with a pre-prepared filter, and then the roasted buckwheat extract prepared above was hot-heated to about 85 캜 and circled round the surface of the buckwheat coffee in the dripper After boiling, the mixture was allowed to stand for about 30 seconds, and then steamed. Then, the coffee was extracted by pouring the hot soaked buckwheat extract into a form of a circular shape of a snail on the surface of buckwheat coffee.

<Test Example>

For comparison with the hand drip buckwheat coffee according to the present invention prepared in Example 1, ten commercially available Blue Mountain House Blend Coffee beans were tasted for each adult male and female, and the Blue Mountain House Blended Coffee The sensory evaluation was performed on the color, coffee aroma, bitter taste, sour taste, sweet taste, soft taste, and overall acceptability in comparison with the coffee prepared in the following Table 1

The evaluation method was 10 (very good) ~ 1 (very poor) compared with the coffee made with Blue Mountain House blending bean and expressed as average score.

division color Coffee scent bitter sweetness Soft taste Purity Synthesis south 9 7.5 7.5 9 9 8 8.3 female 9 7.5 7 8 9 8 8.1

As shown in Table 1, the coffee aroma and bitter taste of the hand drip buckwheat coffee of the present invention were evaluated to be somewhat weaker than those of other items. However, this was considered to be influenced by the addition of roasted buckwheat and extract, The hand drip buckwheat coffee of the present invention is considered to be not inferior to the commercially available coffee. Therefore, the hand drip buckwheat coffee according to the present invention can solve the problem of consumption of caffeine due to overuse of coffee And can be provided as a coffee product which is advantageous for health promotion by nutritive substances contained in buckwheat.

Claims (5)

a) a first step of producing buckwheat rice by steam-boiling the selected buckwheat in a steamer and then drying to produce dried buckwheat rice having a moisture content of 8 to 12%
b) a second step of removing the buckwheat husks from the dried buckwheat rice of the first step and obtaining buckwheat noodles,
c) roasting the buckwheat noodles obtained in the second step in a range of 150 to 200 ° C for 15 to 20 minutes to obtain a roasted buckwheat for making coffee,
d) a fourth step of dividing the roasted buckwheat for producing coffee prepared in the third step into a predetermined amount, and extracting the divided part with water to obtain a roasted buckwheat extract,
e). A fifth step of preparing buckwheat coffee by blending roasted buckwheat and coffee bean for producing coffee in a weight ratio of 1: 1 to 1.5,
f). And a sixth step of producing hand drip coffee by leaching and filtering the buckwheat coffee produced in the fifth step with the buckwheat extract which is heated to 80 to 85 ° C in the buckwheat extract of the fourth step Process for producing drip buckwheat coffee.
delete delete The method according to claim 1,
Wherein the buckwheat coffee in the fifth step is prepared by blending roasted buckwheat for making coffee with a coffee bean in the same weight ratio and pulverizing into a size of 0.5 to 1 mm.



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